Rabokki

Rabokki

Ramen + Tteok Bokki , A Delicious Street Food Of Korea!

Difficulty: Moderate

Prep Time: 30 minutes

Cooking Time: 30 minutes

Ingredients

2 servings of Ramen noodles, pre-boil separately, drain

20 Tteok Bokki, Rice cake noodles, pre-boiled, drained

4 cups chicken broth

2 Tbsp Gochujang

2 garlic cloves, minced

1 tsp Gochugaru chili flakes

1 tbsp raw sugar

1/2 sheet dried kelp, rinsed off

2 cups chopped Kimchi

1/4 cup sliced green onions

2 eight minute hard boiled eggs, halved

6 shrimp dumplings, premade

sliced fish cake (optional)

sauteed spinach (optional)

Cooking Tools

Stock pot

Hot Pot

Directions

Cook the ramen and Tteok Bokki in advance, drain and set a side. In the Hot Pot over low flame, add chicken broth, Gochujang, Kimchi, garlic, sugar, chili flakes and kelp and cook broth for 15 minutes. Remove and discard kelp.

Add in ramen noodles and Tteok Bokki and cook in liquid for a few minute to allow for the absorption. Add the the dumplings & fishcakes into the broth to cook for an additional few minutes. Before serving, top with boiled eggs, green onions and sauteed spinach. Serve hot.

Serves 2 

Broccoli Cheddar Soup

Broccoli Cheddar Soup

A Hearty Bowl Of Soup On A Cold Day!

Difficulty: Easy

Prep Time: 20 minutes

Cooking Time: 30 minutes

Ingredients 

2 heads broccoli, florets

2  32 oz. carton  College Inn Chicken Broth

1/2 onion, diced

3 cloves garlic, minced

2 cups whole milk or half & half

1 cup shredded sharp cheddar cheese

1 cup white cheddar cheese

3 tbsp flour Arthur Mills flour

1 stick Kerrygold Butter

Minced parsley for garnish

salt

pepper

Serve Soup With A Crusty Baguette!

Cooking Tool

 Ninja Blender

All Clad 4 qt pot

Directions

In a stock pot on medium heat, add; chicken broth, onions, garlic & broccoli florets and cook until broccoli is tender.  Ladle cooked all liquid and ingredients into Ninja blender, Cook' Notes: Blend in batches, open the vent and make sure you have a napkin over the vent opening, just in case of hot liquid splashing.  Once all blended, pour back in pot on a simmer, then add milk, season to taste with salt and pepper. In a small pan, melt butter then whisk in flour to create a blond rue, cook for a minute or two. Add rue to the soup to thicken, cook on simmer until it starts to thicken the soup ( DO NOT BOIL) Remove from heat and add the cheese and whisk until incorporated. Garnish with minced parsley and shredded cheese.

Serves 4-6

Udon Soup

Udon Soup

This Comforting Bowl Of Soup Will Hit The Spot!

Difficulty: Moderate

Prep Time: 45 minutes

Cooking Time: 30 minutes

Ingredients

4 servings Udon Noodles, cooked

8 cups chicken bone broth

1 tbsp Better Than Bouillon, sauteed onion paste

1 tsp Shimaya Bonito flavored seasoning

1 tbsp soy sauce

1/4 cup Mirin

2 slices of fresh ginger

1 cup sliced Shitake mushrooms

4 fresh corn on the cob kernels

4 soft boiled eggs, halved

3/4 cup scallions, sliced

micro greens as garnish

2 tbsp butter

Cooking Tools

2 pots

Medium saute pan 

Directions

Cook Udon noodles in boiling water according to directions, set aside. In a pot add; bone broth, bouillon, bonito flavoring, soy sauce, Mirin, mushrooms and ginger. Simmer broth on low for 30 minutes. Cook corn noodles in butter in a saute pan until tender. Place Udon noodles in a serving bowl, pour broth over noodles. Garnish with the toppings of the meatballs, scallion, mushrooms, buttered corn, soft boiled eggs and micro greens.

 

Pork & Shrimp Meatballs

Ingredients

1 lbs. ground pork

1/2 lb. shrimp, shelled & deveined

1/4 tsp pureed fresh ginger

2 tbsp soy sauce

1/2 tsp sesame oil

1 tbsp Mirin

pinch of white pepper

1 tsp fish sauce

1 egg white

1/2 cup Panko bread crumbs

Cooking Tools

Kitchen Aid food Processor

Mixing bowl

Sheet pan 

Directions
Preheat oven to 350 Degrees F.
Place all ingredients in the food processor except the breadcrumbs and pulse until well blended. Place ingredient in the mixing bowl and add breadcrumbs and blend well. Make meatballs and place on sheet pan.
Cook's Notes: Alternatively, the meatballs can be cooked in the broth. Cook meatballs for 30 minutes.
Serves 4

 

Cioppino

Cioppino

This San Francisco Hearty Seafood Stew Is A Family Favorite!

Difficulty: Moderate

Prep Time: 30 minutes

Cooking Time: 30 minutes

Ingredients

1/2 cup extra virgin olive oil

1 1/2 cups chopped onion (1 large onion)

1 cup chopped bell pepper (1 large bell pepper)

5 cloves garlic, minced

1 (28-ounce) can tomatoes, stewed tomatoes

1 1/2 cups white wine

3 cups tomato marinara sauce 

3 cups fish stock or shellfish stock

1/4 tsp fresh thyme leaves

1/4 tsp dried oregano

1/2 pound fresh squid, cleaned and cut into 1/4-inch pieces + tentacles 

1/2 lb. fresh sea bass/Halibut filet, sliced into 1/2-inch slices

1/2 lb. scallops, whole

1/2 lb. prawns or medium shrimp, cleaned

8 oz. jumbo lump crab meat

1 tbsp tomato paste

1 tbsp finely chopped fresh parsley leaves

2 tbsp green onions, diced

splash of brandy

grilled crusty Ciabatta bread

salt

pepper

Cooking Tools

Large pot/ Dutch oven 

 

Directions

In a pot/ Dutch oven on medium heat, add; olive oil, onions, green pepper and garlic. Saute the vegetables for a few minutes. Add in tomatoes, marinara sauce, stock, wine, thyme, oregano, green onions and cook for 15-20 minutes to concentrate the flavors.  Reduce temperature to low and add in the seafood according to the length of cooking required. Fish first, cook for 1 minute then add scallops to cook for an additional 2 minutes, then add shrimp, squid and jumbo lump crab, brandy and tomato paste for the last two minutes of cooking. Season to taste with salt & pepper. Garnish with parsley, serve with grilled bread.

Cook's Notes: Add any selections of seafood as you wish and whats available to you! 

Serves 4

Loaded Potato Soup

 Loaded Potato Soup

So Warm And Hearty For Cold Winter Days!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 1 hour, 30 minutes

Ingredients

5 Russet potatoes, peeled & diced

8 cups chicken broth

2 cup heavy cream

2 medium onions, diced

5 stalks celery, diced

3 cloves garlic, minced

6 bacon strips, lardons

2 tsp Worcestershire sauce

shredded cheddar cheese

2 tbsp olive oil + drizzle

2 tbsp flour

sliced green onions,garnish

salt

pepper

Cooking Tools

Large stock pot

Blender 

Directions

In a stock pot, drizzle some olive oil and saute bacon until cooked and crispy.  Remove bacon and drain off in a paper towel, set aside.  Saute onions in the bacon fat until caramelized on medium heat, careful not to burn. Add the flour and toss until completely absorbed by the fat.  Add in celery, garlic, potatoes, Worcestershire sauce and chicken broth.  Cook on medium low heat until potatoes are fully cooked through. Pour in cream pot and salt and pepper to taste and bring back up to simmer. Remove half of the soup into a blender and puree until smooth then pour back into the pot. If you prefer a completely smooth soup, then blend soup in several batches. Plate soup and garnish with crispy bacon, cheddar cheese and also garnish with sliced green onions & drizzle some EVOO.

Serves 6

Pork Rib Miso Ramen

 Pork Rib Miso Ramen

The Broth Is Full Of Umami Flavor!

Difficulty: Moderate

Prep Time: 40+ minutes

Cooking Time: 1 hour +

Ingredients

1 slab baby back ribs

6 dry Ramen noodles

3 cartons unsalted chicken bone broth

3-4   tbsp White Miso

1 tbsp soy sauce

1/2 tsp Dashi granules

3-4 large slices fresh ginger

1/4 bonito flakes

4 cloves of garlic, halved

1/2 cup Mirin

1/2 cup green onions, sliced

1 tbsp pickled ginger (optional

2 baby bok choy, blanched

chili oil (optional)

nori (optional)

4 soft boiled eggs, halved

salt

pepper

Cooking Tools

Sheet pan

2 stock pots

Strainer

Directions

Preheat oven to 350 Degrees F. Place ribs on sheet pan, salt and pepper ribs and place in oven for 1 hour or until the ribs start pulling away from the bone. To make the broth: Pour unsalted broth in pot with miso, soy sauce, Dashi, sliced ginger, bonito flakes, garlic and Mirin.  Bring the broth to a boil then reduce to a simmer, cook broth for at least 45 minutes. Adjust seasoning as necessary or if too salty, add more broth or water. Strain broth to another pot, free from debris. Cook Ramen noodles in a separate pot with boiling water, cook according to directions on the label. Slice cooked ribs, you can add to the rich broth before serving. Drain cooked ramen noodles and place in bowls, pour ramen broth on noodles and top with ribs, green onions, baby bok choy, chili oil, eggs and pickled ginger.

Serves 4

TexMex Chicken Soup

TexMex Chicken Soup

The Most Flavorful Soup, And Yes You Can Make It Spicy!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 50 minutes

Ingredients

2 large cartons chicken stock

1 rotisserie chicken, pulled

1 green pepper, sliced

1 red pepper, sliced

1 onion, sliced

1 can pinto beans drained & rinsed

1 cup roasted frozen or fresh corn

handful of cilantro leaves, chopped + garnish

4 greens onions, chopped + garnish

1 sweet potato, peeled & cubed

1 can stewed tomatoes

5 garlic cloves, sliced

3 tbsp olive oil

1 1/2 packets taco seasoning

lime slices

salt

pepper

Cooking Tools

Large pot 

Directions

Heat oil in large pot, saute; green and red pepper, onions, garlic, sweet potatoes for a few minutes.  Pour in stock and rest of the ingredients and cook on medium low heat for about 45 minutes. You May add minced jalapeno peppers to make it spicy. 

Serve with garnish & lime slices, also fresh avocado, sour cream and cheese. 

Serves 6

 

Chicken & Noodles

Chicken & Noodles
This Is A Cross Between A Stew And A Soup!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 45 minutes

Ingredients
4 cups Rotisserie chicken, pulled
1 bag Kluski egg noodles https://www.mrsweiss.com/en-us/products/3466/KluskiEggNoodles.aspx
6-7 cups chicken broth
3 carrots, cubed
2 celery stalks, diced
1 onion, diced
1 cup frozen yellow corn
1 garlic clove, minced
2 tbsp green onions, chopped
1/2 tsp dried thyme leaves
minced parsley for garnish
1 heaping tbsp corn starch
salt
pepper

Cooking Tools

Stock pot 

Directions
Heat chicken stock in pot, add; carrots, celery, onions and cook on a simmer until slightly tender. Add in chicken, noodles and cook until noodles are almost done ( approx. 20 minutes). Add in corn, garlic, thyme, green onions, salt and pepper. Cook until noodles are done. The last five minutes, create a slurry with the cornstarch and 1/2 cup of water, then add to the Chicken & Noodles to thicken. Garnish with minced parsley.
Serves 6 

Creamy Potato & Ham Soup

Creamy Potato & Ham Soup
There Is Something Warm And Comforting About Soup!
Difficulty: Easy
Prep Time:  15 minutes
Cooking Time: 30 minutes

Ingredients
8 cups ham stock
1 cup half & half
1 cup cream
2 yellow potatoes, diced
1 cup yellow onion, diced
1 cup smoked ham, diced
1 cup corn, frozen or canned
2 tbsp butter
minced chives for garnish
salt
pepper

Cooking Tools

Stock pot

Directions
In the pot, melt butter on medium heat.  Saute potatoes and onions for a few minutes.  Pour in ham stock and half & half and cook for 20 minutes on medium low. Add in cream, corn and ham.  Cook for 10 more minutes and salt & pepper to taste.  Serve with chopped minced chives.
Serves 4 

 

Crab Corn Bisque

Crab Corn Bisque

Creamy Delicious Bowl Of Goodness!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 20-25 minutes

Ingredients
2 cups lump crab meat
1/2 lb. shrimp, deveined, chopped
2 fresh corn on the cob, kernels removed
4 cups lobster/ seafood stock
1/2 cup white wine
2 cups half & half
1 cup onions, diced
2 cloves garlic, minced
1/2 tsp Old Bay Seasoning
4 tbsp butter, divided
1 heaping tbsp flour
minced parsley for garnish
salt
pepper 

Cooking Tools

Large stock pot

Blender 

Directions
Heat 2 tbsp butter on medium heat and saute onions, garlic and half of the corn kernels.  Pour in the lobster/seafood stock and half & half & seasonings. Simmer to cook onions until tender. Pour liquid mixture into a blender in batches and puree until smooth.  In the same pot, melt the rest of the butter and whisk in flour until smooth. Add back in the blended stock and allow the bisque to thicken slightly.  Add in the rest of the corn, shrimp and crab and simmer for 8 minutes or until shrimp is cooked. Adjust seasoning to suit taste. Garnish bowl of soup with minced parsley.
Serves 4

Shoyu Ramen

Shoyu Ramen

Great Way To Use Some Leftovers!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 15 minutes

Ingredients
2 servings dry ramen
2 hard boiled eggs, halved
leftover grilled steak or chicken, sliced
sliced fried tofu (optional)
3 Shitake mushrooms, sliced
chopped green onions for garnish

Shoyu Broth
Ingredients
4-5 cups low sodium beef broth
1/2 cup soy sauce
1/2 tsp Dashi granules
1 slice fresh ginger
1 garlic clove, halved
1/4 tsp sesame oil 

Cooking Tools
Medium pot
Colander 

Directions
Cook ramen noodles in boiling water separate from the stock, drain and set aside.  In a pot add; broth, soy sauce, Dashi, ginger slice, garlic cloves and sesame oil. Simmer broth for 15 minutes. Place noodles in serving bowl, pour broth on top, then place toppings on top of Ramen.
Serves 2

Brunswick Stew

Brunswick Stew
Favorite Of The South!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 40-45 minutes

Perfect One Pot Meal!

Ingredients
3 cups cooked pulled pork
1 cup onions, large dice
1 can roasted diced tomatoes
1 1/2 cups fresh corn kernels
1 garlic clove , minced
2 cups potatoes, diced
1 1/2 cups frozen lima beans
4 cups chicken stock
3/4 cup BBQ sauce
3 tbsp butter
minced parsley for garnish
salt
pepper

Cooking Tools

Large pot

Serve With Crusty Bread

Directions
In a large pot on medium heat, melt butter.  Add in potatoes, onions and saute for 10 minutes. Pour in the chicken stock and add in the rest of the ingredients.  Cook on low for for 40-45 minutes uncovered.
Serves 4

Pasta e Fagioli

Pasta e Fagioli
Beans & Pasta In A Flavorful Broth!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30 minutes

Ingredients

1 onion, diced

1 large carrot, diced

1 cup celery, diced

2 cups fresh baby kale

3 cloves garlic, sliced

15 oz. canned cannellini beans, rinsed

4 cups chicken stock

1 can diced tomatoes

1-2 cups of Pancetta, bacon or smoked sausage, diced

1/2 tsp dried thyme leaves

1/2 tsp dried oregano

2 bay leaves

2 tbsp olive oil

2 cups Ditalini pasta, cooked & drained

2 tbsp tomato paste

Parmesan cheese, grated

minced parsley, garnish

crusty bread

salt

pepper

Cooking Tools

Large cooking pot

Medium pot 

Directions
Cook pasta al dente separately in a medium stock pot with boiling salted water & drained. In a large pot, heat olive oil on medium heat and saute the bacon, sausage or pancetta for about 5 minutes.  Add in the onions, carrots, garlic and celery, cook until the carrots are slightly tender. Pour in the chicken stock, beans, tomatoes, kale, thyme, oregano, bay leaves and tomato paste.  Simmer and stir occasionally for 15 minutes, then add in cooked and drained pasta, salt & pepper to taste.  Cook for additional few minutes.  Garnish with Parmesan cheese and minced parsley.  Serve with crusty bread.
Serves 4

Seafood Chowder

Seafood Chowder
Fall Is Fast Approaching, What Better Way to Celebrate!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 55 -60 minutes

Whole Wheat Sour Dough Boule Was Used In This Recipe!

Ingredients
4 Boule bread bowls (center scooped)
2 cups raw or steamed lobster meat,( tail & claw ) chunks
1 1/2 cups, jumbo lump crab
1/2 lb of skinless, boneless cod fillet, chunks
4 cups seafood stock
1 tbsp Better Than Bouillon Lobster base
3-4 cups half & half
1 onion, diced
2 celery, sliced
1 large carrot, diced
1 large red potato, diced
1/2 stick butter
1 tbsp olive oil
1 tsp old bay seasoning
pinch of dried thyme
2 bay leaf 
2 heaping tbsp flour
green onion, sliced (garnish)
salt
pepper

Cooking Tools

Stock pot

Directions
Prepare bread bowls and set aside.  Melt butter and oil on medium heat.  Saute carrots and potatoes for 10 minutes, then add celery and onions and cook for additional 10 minutes.  Toss in flour and coat the vegetables and cook for additional few minutes. Pour in the seafood stock and scrape the bits off the bottom of the pan and allow to cook for about 5 minutes as it will start to thicken.  Add in the half and half and reduce to a simmer and cook for 15 minutes.  Stir in the seafood base, old bay seasoning, bay leaf and thyme.  Place cod, lobster meat and crab into the soup.  cook for 10 minutes and season to taste with salt and pepper.  take caution in stiring the pot, you dont want the fish to break apart.  Ladle chowder into prepared bread bowls and garnish with sliced green onions.
Serves 4

Chicken Corn Noodle Soup In Boule

Chicken Corn Noodle Soup In Boule
Serving In The Bread Bowls Adds That Extra Yum!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 45 minutes

Ingredients
4 Boule French bread rounds
3 cups rotisserie chicken, cubed or shredded
1 cup potatoes, diced
1 cup onions, diced
1 cup carrots, diced
1 cup celery, sliced
1 cup frozen corn kernels
2 cups dry Cavatappi or elbow macaroni
5 cups chicken stock
1 cup heavy cream
1 1/2 tbsp flour
3 tbsp butter
1/2 tsp dried thyme
salt
pepper
chives 

Cooking Tools
Large stock pot

Directions
In a stock pot with boiling salted water, cook pasta half way (par-boiled).  Drain pasta and set aside.  In the same stock pot, on medium heat, add butter, potatoes, carrots and celery.  Saute for 10 minutes, then add in the onions, corn and chicken and cook for additional 5 minutes.  Blend in the flour to coat the ingredients until absorbed. Pour in the chicken stock and cream and mix. Bring the temperature to a simmer and cook for 10 minutes.  Add in the pasta, thyme, salt and pepper to taste.  Cook until pasta is cooked through and the soup start to thicken, about another 10 minutes. Cut Boule bread into bowls and hollow out excess bread so you have enough room to fill with soup, garnish with chives.  Reserve excess bread for dipping into soup or use for other recipes.
Serves 4

Curry Dal Soup

Curry Dal Soup
This Can Easily Made Into A Vegetarian Soup By Using Vegetable Stock!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 55-60 minutes

 Ingredients
5 cups chicken stock
1 cup coconut milk
2 cups butternut squash, peeled & cubed
2 large red potatoes, peeled & cubed
2 large carrots, peeled & cubed
1 cup onion, diced
1 clove garlic, minced
1 cup dried Dal
1 tbsp ghee (clarified butter)
watercress for garnish
2 tsp curry powder
1 tsp sugar
salt
pepper


Cooking Tools
Medium stock pot with lid

Directions
In a stock pot on medium heat, melt ghee and saute diced onions and garlic for a few minutes.  Add in; chicken stock, coconut milk, squash, potatoes, carrots, Dal, curry powder,
sugar.  Bring to a boil and reduce to simmer.  Place lid on and cook for 45-50 minutes, stir occasionally.  The soup will thicken as the Dal cooks through.  Salt and pepper at the end of the cooking.  Serve hot and garnish with watercress leaves.
Serves 4

Meatball Minestrone

Meatball Minestrone
A Hearty One Bowl Meal!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 45 minutes

Ingredients
5 cups chicken stock
1/2 lb Ditalini pasta, cooked & drained
2 cloves garlic, sliced
2 carrots, diced
1 onion, diced
1 32oz can, diced tomatoes with juices
1 can cannellini beans, rinsed & drained
5 cups kale, chopped
4 tbsp olive oil, divided
salt
pepper

Cooking Tools
Large skillet
Stock or soup pot
Medium mixing bowl

Directions
Make your meatballs and pan fry half way cooked, set aside (recipe below).  In the stock pot on low heat, add; 2 tbsp olive oil, garlic and saute for a few minutes.  Add in the onions, carrots and saute for 5 minutes.  Pour in the chicken stock, tomatoes, kale, and beans.  Stir and simmer on low heat for 15 minutes.  Add in meatballs and simmer for additional 20 minutes. For the last 5 minutes of cooking, add cooked pasta.  Season to taste with salt & pepper.
Serves 4

Meatballs

Ingredients
1/2 lb ground beef
1/2 lb sweet Italian sausage, bulk
1 slice of Italian bread
1/4 cup milk
1 clove garlic, minced
1/4 cup Parmesan cheese, grated
1/4 tsp dried oregano
1 egg


Directions
In a mixing bowl, add; milk and the slice of bread.  Let the milk soak into the bread.  Add in the rest of the ingredients and mix well by hand.  Make golf size meatballs and pan fry in 2 tbsp of olive oil on medium heat.  Pan sear on all size and cook only half way done.  Add fried meatballs into the Minestrone soup and cook for additional 20 minutes.

 

Shrimp With Red Beans & Rice

Shrimp With Red Beans & Rice
A Flavorful One Pot Meal!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 30-35 minutes

Ingredients
1 lb. medium shrimp, shelled, deveined, tail on
1 cup red pepper, diced
1 cup onions, sliced thin
1 cup celery, sliced
2 cups assorted mushrooms, sliced
1/2 cup green onion, chopped
2 cloves garlic, sliced thin
2 cups cooked white rice
1 can red kidney beans, rinsed and drained
1 can diced tomatoes + juices
3/4 cup tomato puree
1/4 cup white wine
1 tbsp olive oil
1 tbsp butter
pinch red pepper flakes
2 tsp sugar
2 packets Goya Sazon seasoning packet
minced parsley for garnish
pepper

Cooking Tools
Medium size pot

 

Directions
On medium heat, melt butter and oil.  Cook red pepper, onions, celery, mushrooms and garlic.  Sweat vegetables until slightly tender.  Add into the pot; beans, tomatoes, tomato puree, white wine, sugar, red pepper flakes and seasoning packets.  Cook for 10-15 minutes on low until vegetables are tender. Mix in the rice and cook for additional 5 minutes. Add in the shrimp and green onions, stir and cook for 2-3 minutes or until the shrimp is cooked through.  Season with pepper to taste and garnish with minced parsley.
Serves 4