Tag Archives: Soup

Randy’s Recipes: Ramen A-Go-Go

 

I’m a laugher. At just about everything. Including myself. I enjoy, and often succeed at, cracking myself up. That’s a good thing, as life has way too many sadnesses, of which I probably have more than someone’s fair share. So, I laughed at putting this up on the web as a recipe and at the name I decided to give it. Maybe this is what happens when you live by yourself for too long and really don’t get out much.

 

Randy’s Recipes: Ramen A-Go-Go

 

1 packet beef-flavored Ramen noodle soup

1 packet chicken-flavored Ramen noodle soup

Peanut butter (roughly Two tablespoons, or per taste)

Garlic (powder, or per preference) – a good shake, to taste

Wasabi (roughly 1/2 to 1 teaspoon, to taste)

(Update: My wasabi is a blended wasabi/horseradish one from brand: Silver Spring. It may make a difference in the outcome. So, you can use wasabi, or horseradish, or both. The one I used really livened up the soup).

Options to add-in: chopped scallions, soy sauce, coconut milk, curries or other spices, lemongrass, ginger, vegetables, fish, shrimp, chicken, meat, nuts, etc…..

Break noodles in half and add to water filled under halfway point of a medium saucepot. If using vegetables, or other items needing cooking, you might want to add these in now, also. Slightly past boil-point, turn stove to medium low and finish cooking noodles. Add packet seasonings at end. Pour into large serving bowl. Add good shake of garlic, peanut butter and wasabi. Crush down peanut butter with fork to dissolve and mix through soup. Add options which don’t need cooking here.

 

Whether Masala or Marsala, the ramen soups make a nice base stock from which to jump off and depart to flavors of other places: Korean, Chinese, Japanese, etc.

5.1 Yums Up

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Randy’s Recipes: LENT-IL Soup

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Randy’s Recipes: LENT-IL Soup

 

Giving up meat for Lent? Try this light, yet hearty soup. Even the word root is interesting: “Lent”, and the abbreviation for Israel, “IL”. We lend something with the premise of it being given back. Hopefully, Love will not be like that — it’s not generally supposed to be (but this soup is comforting in that event, as well).

 

It would be a misnomer to classify this recipe as my own. It’s not. But, “Randy’s Recipes” has a certain alliteration about it that I’ve decided to keep and employ as a general category. The previous recipes have been mine (the pita one belonged to my Mother), although, like I said, the bottle of Zahatar seasoning from Pereg brand does list cream cheese, as well as pita, in its Chef’s Recommendations on where to utilize its product.

 

The red pottage which became a symbolic token of the birthright exchange from Esau to Jacob in no way implies that the reverse occurred in the provision of this soup and the knowledge of its preparation from my Palestinian ex-husband to myself. While the recipe might very well have remained the same all these years, there are a couple of ways to achieve it. The recipe here uses whole ingredients. I have also cooked it with spectacular results using various seasonings/spices, when I didn’t have an onion to use, and it was just as good. I forget how I did it though, so I’ll just give you the basic recipe. I hope I never vowed not to divulge this, because I would feel badly were that the case. But the marriage, I believe, was perhaps a sham, and so many of the vows which should have been an inherent part of it were discovered to be missing — you drove me from my land with your threats of bodily harm and imprisonment — slavery, even, to masters other than even yourself. I left immediately, without my things. Never mind.

 

Enjoy this, “on the House”.

 


 

Randy’s Recipes: LENT-IL Soup (Randyjw; February 18, 2016)

 

2 bags red lentils (Goya, or other brand)

1 large white, Vidalia, or yellow onion: (quartered to-eighthed or whole, at your preference)

About 8 cloves peeled garlic

Lemon, fresh

Optional: Lime Syrup Slurry

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Remove blemished, discolored lentils and any foreign matter from amongst the lentils, and rinse several times to remove the foamy residue accumulating at the start.

 

Cover the lentils several inches above their top level with water in a pot on the stove top. Turn the heat to a medium-high level to drive out the rest of the foamy matter and begin cooking the lentils. You want to leave it at a low enough  temperature in order not to quick-cook the lentil, but enough to skim the foam. Skim off this foam continually, at the first — if you don’t, it will taste dirty. When the lentils seem to have given up most of its foam, add the onion to the pot, and continue cooking. Use care to check that the onion and/or lentils do not stick to the bottom of the pot and burn; for this purpose, it may be best to leave the onion whole, and slice it, if need be, at the end. Turn down the heat to a soft simmer and continue cooking. Towards the last twenty minutes or so, add the garlic to the pot (enough time to cook it until soft, but not throughout the whole cook time).

 

Ladle the soup into its serving bowl. Cut a lemon and squeeze some of its juice onto the soup.

 

For optional lime syrup slurry, prepare 1/2- to 1- day in advance. Wash 4 ripe, sweet limes very well. Zest (if inedible) or cut rind (if edible) into small bits. Place into bowl or container. Sprinkle copiously with sugar and stir. Repeat several times until a thick slurry paste is developed. Cover and place into refrigerator and let infuse overnight. Dip spoon into bowl for slurry to seep onto it. Add a tablespoon of slurry or so per serving, mixed in at time of presentation, for a slightly different, uplifting version. Enjoy immensely!

 

This variation, below, adds israeli couscous, spices, and mushrooms to the soup, for a heartier version:

6.9 Yums Up

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Randy’s Recipes: Eaty Beety Borscht

 

Randy’s Recipes: Eaty Beety Borscht

 

There are certain food items or combinations that, in my mind, provide a noticeable benefit which can be felt at the cellular level. Now, don’t ask me the science behind it, or the proof that the phenomenon exists. I often propose wildly outrageous theorems based solely on creative mind-bending fancies. They occasionally feature in my discussions and writings. This is one of those times where  I feel that the oft-maligned root vegetables deserve their place in the sun.

 

The earthy beet was often a staple found on my family dinner plate, taken with care to be put there by a Mother striving to provide balanced nutrition with a vegetable accompaniment to the main meal, childhood “ick” factors notwithstanding.

 

This inspired dish, from the lands of our dispersion, is based from the Jewish community of the Russian Diaspora. I believe that the nutrients found in this “earth pomegranate” enhance human functioning to its core — it’s some wild theory I hold based solely on the feeling I get soon after its consumption. So, that’s not scientific pablum, but opinion, dearests.

 

But, I hope you, too, will benefit from its inclusion in your menu. Please try to obtain raw produce for this dish — but if you must use the canned variety, you must.

 

Fist-sized Beet(s), trimmed; leave the skins on the beet(s) to impart flavor: (I generally use between 1-3 for myself; gauge according to desired volume)

Sour cream

 

Variants:

Some people would insist this soup is incomplete unless it contains at least one of the following items:

Garlic:  (powdered, minced, chopped, or in cloves)

Dill

Cucumbers, diced (within the body of the soup)

Garnish:

Cucumbers, sliced (atop soup)

 

Trim from the bulb of the beet(s) any extraneous matter, such as root, hairs, etc. Scrub and rinse the beet(s) clear of all dirt — in a soup, you don’t want to taste that! Use enough water to reach to about 1/2 to 2/3 of the beet level. The point is to thoroughly infuse the water with the beets, and not to add beets to water, almost as if an after-thought. Cook the beet(s) in a pot on the stove top until you reach this desired effect, checking that water hasn’t evaporated (more can be sparingly added, if required). The skin should be readily removable, once cooled. Remove the beet(s’) skin(s). Chop the beet(s) into small pieces and add back into the soup. Add a good scoop of sour cream and stir-in, to taste. If adding other ingredients, most can be inserted towards the end of cooking, and cucumbers or garnish applied/inserted in the finishing touches. Enjoy lukewarm, or further chilled from the refrigerator.

4.9 Yums Up


For Anisa (and Japan)

 

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