Tag: main course
Potato Poblano Soup
Potato Poblano Soup
This is a fast and easy Mexican soup recipe that hits the spot on a winter night. If you want to be adventurous with this soup, substitute the regular butter for ganja butter. I sautéed the onions and garlic with 2 tbsp of my ganja butter. Also, after I bowled up the soup, I scooped a melon ball sized orb of ganja butter and placed it in the middle of the soup. The flavors of the ganja butter and the soup work really well with each other. Plus, after eating this at 6PM on a Sunday night, I was terribly stoned until about noon on Monday.
Servings: 4
Ingredients
- 3 whole poblanos
- 1 lb cubed potatoes
- 2 tbsp butter
- 1/2 medium white onion diced
- 1 head minced garlic cloves
- 4 cups chicken or vegetable stock
- salt and pepper
- 8 oz queso fresco or panella cheese
Instructions
Roasting Poblano Peppers
- Turn on your broiler. Place the poblano peppers on a rack on a baking sheet.
- Roast under the broiler for 4-5 minutes a side. The skins will char. Once done roasting, place in a paper bag or a container with a cover. This will help steam off the charred skins. Seed, dice and set aside.
The Soup
- Boil the potatoes for 10 minutes. They should be cook through but still firm. Drain and set aside.
- In a stock pot, saute the onions and garlic in butter over medium high heat for 3-4 minutes. If you happen to have ganja butter, I recommend giving it a try with this soup. The flavors work really well together.
- Add in the potatoes, roasted poblanos, chicken stock, and salt and pepper. Simmer for 15 minutes.
- Bowl it up! Add in small cubes of quest fresco or panella cheese.
Kimchi Fried Rice
Kimchi Fried Rice
This is the reason why I always make extra steamed rice. It is so much better the next day being used in fried rice. This recipe uses my homemade kimchi. This kimchi fried rice is very versatile. If you want this rice to be vegetarian, omit the bacon and eggs. You can also use other proteins than bacon: ground pork, ham, spam, chicken, tofu, all work really well.
Servings: 2
Ingredients
- 4 strips diced bacon
- 3/4 cup kimchi diced
- 1/4 medium onion diced
- 1 small carrot diced
- 2 green onion finely chopped
- 4 tbsp kimchi juice
- 1 tbsp soy sauce
- 2 tbsp gochujang paste
- 2 1/2 cups cooked day old rice
- 1/2 tbsp sesame oil
Toppings
- fried egg
- sesame seeds
Instructions
- Brown the diced bacon, but don’t cook until crispy.
- Add in the kimchi, onion, carrot, green onion, kimchi juice, soy sauce, and gochjang paste. Cook for 5 minutes.
- Stir in the cooked rice. Mix thoroughly with the rest of the ingredients. Then drizzle the sesame oil over the rice. Cook for another 5 minutes.
- In an egg skillet, heat 1 tbsp of cooking oil over medium high heat. Crack 2 eggs into the skillet. Cook until the whites are cooked without flipping it, 3-4 minutes.
- Top your kimchi fried rice with the fried eggs and some toasted sesame seeds.
Rice Cake Soup with Kimchi Dumplings and Pork Riblets
Rice Cake Soup with Kimchi Dumplings and Pork Riblets
If you happen to have all of these ingredients on hand like I did, this is a super simple soup recipe that very comforting. I ate this a couldn’t stop hugging my belly. Nothing but love inside.I had an extra 1/2lbs of pork riblets sitting in my fridge. I had just made a shit ton of kimchi dumplings. I always have 2 types of rice cakes on hand. I was baked. It was 9AM on a Tuesday morning. Soup time.There’s nothing complicated about making this soup. Pretty straight forward. When making the egg garnish make sure your egg skillet is very hot. Since it is only 1 beaten egg, it cooked very quick. Less than a minute. I didn’t even need to flip it. It rolled up quite nicely. Then I sliced it so the eggs are in thin strips
Servings: 2
Ingredients
- 8 oz Pork riblets
- 1 tbsp soup soy sauce
- 5 cups water
- 1 tbsp minced garlic
- 2 green onion chopped
- 2 cups rice cakes
- 10 kimchi dumplings
- salt and pepper to taste
Garnish
- 1 large beaten egg, fried sliced thin
- nori thin strips
Instructions
- n an 8 quart pot, brown the pork riblets with the soup soy sauce. Cook the riblets completely through.
- Add the water, minced garlic, and green onion. Bring to a boil and simmer for 20 minutes.
- Add the dumplings and the rice cakes. Simmer for another 10 minutes.
- Ladle 5 dumplings into a bowl with half of the rice cakes and riblets. Add salt and pepper to taste. Garnish with egg and nori strips.
