2 Pkgs beef flavored Ramen Noodles
crunch noodles in bowl
1 lb. shredded cabbage(cole slaw) prepackaged in produce section
2 bunches of green onions slice and use all of the onions (I only use one bunch)
1 cup sunflower seeds
1 small pkg slivered almonds this is optional
Place above ingredients in large bowl. Cover and place in refrigerator until serving time. Dressing 1 cup vegetable oil 1/3 cup red wine vinegar 1/2 cup sugar 2 seasoning packages from the Ramen Noodles Mix dressing Let set until serving time then mix with salad. I mix them together about 1 hr. before serving. Add cut up stir fried chicken if desired.
3 cups cubed uncooked turkey breast
3 cans of red kidney beans (15 oz cans)(rinsed)
21/4 cups frozen corn
4 cups of chicken broth (try to find low sodium)
2 tablespoons dried oregano
2 tablespoons ground coriander
21/2 tablespoons chili powder
1 tablespoon ground cumin
1/4 teaspoon black pepper
1/2 teaspoon sugar
salt to taste
3 cloves of minced garlic
1 cup of chopped leeks
1 cup chopped celery
1 cup chopped green pepper (anything except bell pepper, try pasilla or poblanos for extra flavor)
1 cup chopped red onion
1/4 to 1 cup chopped serrano peppers. Why the range? Serrano peppers are truly southwestern in flavor. They are the secret to this recipe, but they can be extremely hot. Taste one first, then decide. I use about 1/2 cup.
You're going to need a large stew, soup or stockpot.
Throw in your chilies, green pepper, onion, leeks, celery, garlic, oregano and chicken broth. Cook at a simmer for about 40 minutes or until your veggies are tender but not mushy.
Season your turkey breast by combining it in a big bowl with coriander, chili powder, cumin, sugar and pepper. Throw in your frozen corn so it thaws. Mix well.
Combine your flour with some cold water (3/4 cup) to make a gravy thickener. Slowly add it to your broth and vegetables at a slow boil until the whole thing thickens.
Add the turkey and spices. Add the beans. Simmer for about 20 minutes or until turkey is cooked.
Serve over cornbread or try to find some good corn tortillas. Tortilla chips work, too.
¡Buen provecho!
Oxtail Soup
The Meat
2-3 packages or lbs of oxtails, pick the packages with different sizes.
In a large covered skillet, braise (brown) the oxtails over medium heat. If you stand them on end, it usually takes 10 minutes on each side. Rinse with hot water, then put tails in large stockpot. Cover with water and bring to boil then simmer for 30 minutes. Add stock items.
The Stock
1 onion diced 2 carrots, sliced
2 large garlic cloves diced or 2 tablespoons
2 bay leaves
1 teaspoon pepper or peppercorns
2 celery stalks, sliced
6 cubes of beef bouillon
Add all items to stockpot, add more water if necessary to keep everything covered. Simmer for 15 minutes. Add veggies.
The Veggies (pick at least 3 or add all you want)
2 potatoes quartered, red potatoes with skin are best.
2 cups broccoli
2 cups green beans
2 cups zuchinni, or any squash
2 cups snow pea pods
2 cups bok choy (bet you don't know that one)
Add to stockpot, adding water if needed and simmer 15 more minutes. Add seasonings.
The Seasonings (this is where you add your secret ingredients)
1 tablespoon basil
1 tablespoon rosemary
1 tablespoon thyme
1 tablespoon powdered ginger (this is my secret ingredient, gives it that lemony
taste) You can also experiment on your own with such spices as curry or red
chili powder.
1 bunch of fresh parsley chopped
4 roma tomatoes quartered, or 2 regular quartered.
Add to stockpot, simmer 15 more minutes. When tomatoes are
done, the soup is done. Taste to make sure you don't need more salt, add some
if necessary.
Turn heat off while you prepare the table.
On the Table (these are suggestions only)
Lemon wedges, squeeze into your bowl. For tang and also, it
cuts any grease in your soup.
Freshly chopped chives or green onions.
Red crushed pepper.
Parmesan cheese.
Freshly baked cornbread with honey butter.
Italian bread.
French bread.
Extra plates for the soupbones .
Enjoy!