For Stock.
Chop carcass into
dd pork or lamb. Saute for a few more minutes, then
ll ingredients for pasta together by hand or
FOR PEAS: Bring the water to
PROCEDURE - For Soup:.
Boil potatoes in water to cover for 10 minutes. Drain
r microwave-safe plate. Microwave for 8 - 10 minutes, until potato
For Broth:
Roast bones on
For Soup:.
Saute onion and chile
into boiling water and cook for a few minutes (do not
In a large heavy soup pot or dutch oven over
icrowave-approved container, of course) for a couple of minutes. Add
ack to boil and cook for another 30 minute.
In
ntil crisp.
Set aside for soup topping.
In a large
Melt butter and olive oil in a large pot.
Saute leeks, onions, salt, pepper, sugar, 8-10 minutes adding garlic and cook 3 more minutes.
Add strained chopped mushrooms, water, beef base, strained liquid from mushrooms and parsley.
Bring to a boil lower heat to a simmer and cook for 20 more minutes.
If desired, toast bread in over and top with your favorite cheese and place on top of soup and serve topped with a garnish of scallions and pepper.
For vegetarian use only the vegetable base.
Meatballs:
Combine pork, scallions, ginger, sesame oil, eggs, and sea salt and shape into 35-40 meatballs.
Soup:
Boil the chicken stock with the slices of fresh ginger.
Add the raw meatballs and simmer for 20 minutes.
Add the bok choy and simmer until done, about 10 more minutes.
For pesto:
Puree all ingredients
1.Open the can of tomato sauce and add it to boiling water.
2.Spoon the peanut butter. stir until creamy.
3.add vegetables and rice.
4.Cook gently on low for a half hour.
Puree basil, garlic and nuts in food processor.
Add olive oil while pureeing.
Add Parmesan and process briefly.
Add salt and pepper to taste.
Makes enough for 2 pounds of pasta.
Freezes well.
For Noodles: Mix egg, oil, salt,
heir shape to hold the soup.) If a small hole forms