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Split Pea Soup with Spareribs
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  1. Ingredients
  2. 1 Rack Pork Spareribs, cut into individual ribs
  3. 4 cups Water
  4. 4 cups Chicken Broth or Stock
  5. 3 -8 oz pk Yellow or Green Split Peas
  6. 2 ea Celery stalks, diced
  7. 3 ea Carrots, diced
  8. 1 lg Yellow Onion, diced
  9. 2 ea Cloves Garlic, minced
  10. Salt as needed
  11. Pepper as needed
  12. 2 ea Bay leaves
  13. 2 tsp Allspice
  14. Extra Water as needed
  1. Procedure
  2. In a large, heavy bottomed kettle or soup pot combing spareribs, stock and water. Bring to a boil. Rinse and drain peas then add to ribs along with celery, carrots, onion, salt and pepper, Bay Leaves and Allspice. Reduce heat, cover and simmer for 3 1/2-4 hours until soup has consistency of thin porridge. During cooking, add hot water if mixture becomes too thick. Remove bay leaves and ribs, strip bones of meat, puree remaining ingredients with an immersion blender, chop meat and return to the blended soup. Continue to simmer and adjust seasoning until desired consistency is reached. Serve as an entree with crusty French bread.
  3. In my experience the ribs themselves taste great, but that is only because I tend to do quality control (grazing), throughout the cooking process. If you time it right and pull out the ribs when they are just cooked through, but not falling off the bone, you may embellish them with any sauce you like, roast them uncovered in a 350 degree oven for a short time (10-15 minutes). Then use the ribs as the main course and the pureed soup as an appetizer. Make sure you still include the crusty French bread.
Roadtrips R Us
Chicken Noodle Soup
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  1. Ingredients
  2. Chicken bones, cut into 3” lengths – 4 pounds
  3. Water – 3 quarts
  4. Carrots, rough chopped – 2 medium
  5. Celery, rough chopped – 4 ounces
  6. Yellow Onion, rough chopped – 1 medium
  7. Tomato Paste – 2-3 ounces as needed
  8. Standard Sachet d’Epices – 1 (Again, don’t pull your hair out, explanation to follow).
  9. Ginger Root, peeled, rough chopped – 2 ounces
  10. Lemongrass, rough chopped – 1 stalk
  11. Scallion, sliced thin – 1 bunch
  12. Jalapeno, seeded and diced – 1 each
  1. Procedure
  2. 1) Rinse and pat dry chicken bones – Brown the bones in a roasting pan in a 350 degree oven.
  3. 2 Combine with water and bring to boil over low heat and simmer for four hours.
  4. 3) Toss the carrots, celery and onions with the tomato paste until well coated. Brown in 350 degree oven for 15-20 minutes and add to stock.
  5. 4) Deglaze the roasting pan with ladle full of stock, roughly 4 ounces.
  6. 5) Standard Sachet d’Epices – In its original form: parsley stems, thyme leaves, bay leaf, cracked pepper corns, and crushed garlic cloves are encased in cheese cloth and added to simmering stock in the last hour of cooking.
  7. 6) TJ version – Skip the cheese cloth. BREAK – {Thoughts} CJ can walk and chew gum at the same time. Now, if I can only get her to listen and type at the same time; I will be in hog heaven. That being said, add 3-4 parsley stems, a teaspoon of thyme leaves, 2 bay leaves, teaspoon of cracked peppercorns, 2 crushed garlic cloves along with the ginger root, lemongrass, and jalapeno to the stock. Continue simmering 1 hour.
  8. 7) Strain the stock through a fine mesh strainer (china cap or chinois). Voila! Now you have homemade Asian Style Chicken Stock.
Roadtrips R Us
Malaysian Chicken Noodle Soup
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  1. Ingredients
  2. Whole Butter – 2 tablespoons
  3. Chicken Stock – 2 quarts
  4. Leak, sliced thin – 1 bunch
  5. Carrot, diced – 2 medium or 1 large
  6. Celery, diced – 3 stalks
  7. Jalapeno Pepper, diced – 1 medium
  8. Garlic Cloves, minced – 2
  9. Shiitake Mushrooms, sliced – 8 ounces
  10. Chicken Breast, Poached, cooled and diced Breast – 1 lb
  11. Rotel Tomatoes with Lime and Cilantro – 1 can
  12. *Yellow Curry Paste – 1-2 tablespoons to taste
  13. Coconut Milk – 1, 14 oz can
  14. Scallions, thinly sliced – as needed
  15. Fresh chopped Cilantro – as needed
  16. Cooked Egg Noodles – 8 ounces
  17. • Available in most grocery stores and all Asian markets.
  1. Procedure
  2. 1) Over low heat, gently sauté leak, carrots, celery, jalapeno pepper until lightly softened. Add garlic and sauté until the garlic’s aroma is present.
  3. 2) Add mushrooms and cook 3-4 minutes.
  4. 3) Add homemade chicken stock and simmer until vegetables are softened.
  5. 4) Add Rotel tomatoes, curry paste and coconut milk and continue to simmer over low heat 8-10 minutes.
  6. 5) Add cooked chicken and simmer to heat through.
  7. 6) Add cooked egg noodles and simmer one additional minute.
  8. 7) Transfer soup to individual serving bowls and garnish with scallions and fresh cilantro.
Roadtrips R Us