Kumquaty It

let food be thy medicine

Mee yuk gook (Seaweed Soup) March 25, 2013

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seaweed soup

She’s having a baby! Someone near me is having a baby so I’ve decided to bring her what my mom makes for everyone that has recently had a baby to keep up the tradition. Seaweed soup. Yes it sounds gross to most people but it’s really good and I’m not just saying it because I have grown up on it my mother has made this soup for many Americans and they’ve loved it too. Just pretend it’s spinach :). What makes it so good for a new mother? The calcium and minerals that are rich in the seaweed and bone broth are good for replenishing what the mother has lost in childbirth or through breastfeeding. This version is chicken based which makes it also good for someone overcoming a cold so yes my husband got some this week too. This recipe makes a double batch one to eat and one to share 🙂

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Mee yuk Gook

1 package dried seaweed (image of the package is below)
1 whole chicken
water
1 garlic bulb, cloves peeled
1/4 onion sliced
1 carrot, sliced
3 tbs soy sauce (gook gang jang specifically if you can find it but regular soysauce will work also)
3 tbs beef boullion (to be authentic use beef dashi)

Place whole chicken in a crock pot and cover with water (if your chicken came with giblets you can put it in also). Cook on low for 8 hours. Remove chicken from the water and remove meat from the bones. Return bones to the crockpot and continue to cook on low for another 8 hours. Discard chicken skin and refridgerate the meat. Add the peeled garlic, sliced onion and carrot with the cooking bones. After 8 hours remove the bones. Soak the seaweed in water (cover and submerge completely) for about 10 minutes. Remove seaweed from the water and cut with scissors into bite size pieces adding it to the bone broth (save the water). Return the now chilled chicken to the broth with the dashi and soy sauce. Also add the seaweed soaking water. At this point you will divide the concentrated soup. Ladle half of the soup into a seperate soup pot and add water to fill pot. Also add water to the crockpot. Leave the crock pot on low for 2 more hours and cook the divided off batch in the soup pot on medium for 2 hours.

Serve with rice and kimchee if you have it 🙂

See me and other cool things on Food Renegade

 

Bone Broth Meatball Soup March 15, 2013

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meatball soup

Soup is a great, easy, cheap filling meal that gets veggie in your picky family (or picky self)

Kumquaty Meatball soup

Meatball:
1 1/2 lb ground beef
1/2 tsp ginger powder
1 tsp italian spice mix
1 tsp sea salt

Soup:
2 quarts bone broth
3 carrots sliced
1/2 bag frozen peas
1/2 bag frozen green beans
2 packages beef boullion (i need to figure out how to make this myself)
1 cup homemade tomatoe sauce
4 garlic cloves sliced

Combine meatball ingredients and roll into small balls. Brown on med heat and set aside. Bring bone broth to a boil and add all soup ingredients bring to a simmer. Add meatballs and cook at a simmer for 40 mins until flavors are combined and meatballs are cooked all the way through.

 

Kumquaty Thai Green Curry chicken soup March 2, 2013

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thai chicken

Kumquaty Thai Green Curry Soup

2 split chicken breast skin removed
1 carrot sliced
3 cloves garlic sliced
2 boxes chicken stock
2 tbs approx green thai curry
1/2 bag frozen green beans defrosted
1 potatoe cut in chunks

Fill a large soup pot with broth. Add sliced carrot, sliced garlic clove and potato and bring to a simmer. Add chicken breast. Once chicken breasts are no longer pink take out of broth remove meat from bones shred and put meat aside. Add bones back to broth and stir in thai green curry and green beans. After 30 minutes remove bones and add back in chicken. Continue to simmer for 20 minutes and remove chicken bones.

 

Kumquaty Cheddar Broccoli Soup- with Turkey (grain free) February 7, 2013

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cheddar brocolli

Kumquaty Cheddar Broccoli Soup (with turkey)

1/2 onion diced
2 tbs olive oil
2 lbs broccoli chopped
1 carrot shredded
1 quart low sodium chicken broth
8 oz heavy cream
salt and pepper to taste
6 oz mild cheddar
6 oz sharp cheddar
leftover turkey shredded (or other meat can be used like a roasted chicken or some baked ham….yum)

It’s been pretty cold out and the idea of yet another egg filled week sounded a little monotonous so I decided to make soup tis week. First I had to look up how to thicken without a roux and saw that my best options for this recipe was veggie puree and heavy cream since they didn’t include adding any ingredients that weren’t already in my recipe. It seems to have turned out pretty well. 🙂

Heat up olive oil in soup pot. Add diced onion and cook til soft. Add shredded carrot, broccoli and chicken broth. Once up to a simmer spoon out some of the broth and about 1/3 of the broccoli into a blender and let cool for a bit. Blend til smooth and add back to soup pot and stir. Add heavy cream and cheeses. Stir til cheese melts. Add turkey salt and pepper to taste. Cook on low until all flavors merge (about 30 minutes). This got a thumbs up from the husband yay!