Rice and Coconut

You can fill this beautiful cauliflower cheese bowl with any creamy soup like chicken pot pie, creamy mushroom soup or any chowders soup, Perfect meal for fall season. You can use any cheese you like, I use sharp cheddar to add the color to cauliflower bowl. Ingredients: Cauliflower sargento bowl - 16 oz cauliflower - 1 1/4 cup shredded sargento cheddar cheese - 2 eggs - 3 Tbsp flour Creamy chicken pot pie filling - 2 Tbsp butter + 1 Tbsp olive oil - 1 lb boneless chicken breast/cut in cube - 3 stalk leeks - 250 gr cremini mushrooms - 1 large yellow onion - 3 cloves garlic - 2 cube chicken bouillon - 1 teaspoon black pepper - 1 teaspoon grated nutmeg - 2 cup milk - 2 cup water - 2 Tbsp flour Direction Pre heat oven on 375 F Mixed a shape bowl ingredients in to food processor until crumbled, make a bowl shape use mini springform pan, baked for 35-40 minutes Meanwhile Heat the butter and olive oil on medium high , cook onion and garlic until frag

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk. I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes Serve with fresh store bought french baguette or toast. Ingredients : - 3 medium size sweet potato - 6 large tomato - 1 yellow onion - 4 clove garlic - 11/2 Tbsp dry basil -  2 hot chili or pinch red pepper flakes / optional - 1 teaspoon black pepper - 1 teaspoon salt/taste - 4 Tbsp olive oil - 1 teaspoon honey - 1/2 cup sour cream / 1/2 cup coconut milk Directions: Preheat the oven on 400 F Peel sweet potato and cut in large cube, Cut tomato in wedges slice onion and crush garlic, transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil,red

I miss my kitchen so much it's almost three weeks not to cook for dinner, Finally I can stock the fridge and ready to cook again. I made fish curry laksa mixed with vegetables I have on hand, you can use bean sprout or any green vegetables you like. I use mahi-mahi fillet for this fish curry laksa or you can use salmon fillet if you like, those type of fish is good to use in curry or soup. The saltyness from fish sauce no need to add salt in this laksa, but if you do, you can add more salt or fish sauce, Served on rice noodles,vermicelli or any cooked noodles is best.  Ingredients : - juice and zest of 1 lime - 2 Tbsp sesame oil - 1 red chili,seeded and finely chopped - 2 clove garlic,peeled - 4 shallots peeled  -1 inch fresh ginger - 2 Tbsp fish sauce - 1 teaspoon curry powder - 1/2 teaspoon palm sugar - 2 cups vegetable stock - 3 cups coconut milk - 2 inch lemon grass/smashed - 2 cups baby carrot - 2 cups green beans - 14 oz rice noodles

During the Holiday my friend gave me this   Lind chili dark chocolate  bar, She mention to me I have to do something with it, I love to use little secret ingredients in my cooking, So I use this chili dark chocolate to replace pinch of sugar ingredients in this spicy wild rice mushrooms soup. It turn out the chocolate adding great slightly brown color and creaminess to the soup, We really like it it's delectable soup for cold winter days. Ingredients : - 1 sweet onion - 3 clove garlic - 2 Tbsp butter - 2 bay leaves - 3/4 cup wild rice - 2 carrot - 4 stalk celery - 16 oz baby Bella mushroom - 4 cups chicken broth/vegetables broth - 2 cups whole milk - 1/2 Tbsp salt/taste - 1/2 teaspoon white pepper/black - 1/2 teaspoon paprika powder - 1/2 teaspoon nutmeg - 1 Thai chili/pinch red pepper flakes - 2 square lindl chili dark chocolate Directions : Wash wild rice thoroughly, set aside Dice carrot,celery and cut baby Bella mushrooms by four or sl

I made clam and corn chowder with curry flavor, I substitute milk and cream with coconut milk to make this soup as dairy free optional and seasoned with Asian spices for more Asian taste. Ingredients : - 1 Tbsp butter - 1 onion/ chopped - 2 clove garlic/ chopped - 2 large potato/ diced - 1 Tbsp flour - I can  15 oz sweet corn kernel / 3 fresh sweet cob corn - 2 cans 6,5 oz chopped clam - 4 cups coconut milk - 1 Tbsp curry powder - pinch of turmeric powder - 1/2 teaspoon lemon grass powder - 1 teaspoon ginger powder - 1 teaspoon salt or taste - 1/2 teaspoon black pepper - 1/2 teaspoon red pepper flakes ( optional ) - 1 teaspoon soy sauce - pinch of sugar - 3 stalk green onion/ thinly slice Direction : - In a large sauce pan, melt the butter over medium heat, cook onion and garlic until soft/ looks brown add diced potato cook until soft, add corn and four  and whisk constantly -Add coconut milk, stir make sure there is no lump from the flo

Thank you so much to our neighbor Hikerson's family for a basket of fresh vegetables, come all the way from Tennessee to my kitchen, I use the potatoes and tomato  in the basket for this this roasted tomato butternut squash soup, Once again Thank you ! Ingedients: for roasted tomato - 3 large size tomatoes - 1 large butternut squash - 1 onion/ chopped - 3 clove garlic/ chopped - 2 inch ginger - 3 Tbsp vegetable oil - 2 vegetables bouillon - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1 tsp curry powder - 1 cardamom powder - 1 coconut milk Preparation : preheat oven in 400 F Cut tomato and butternut squash  in wedges, in the baking dish, mix tomato and butter nut squash drizzle with olive oil, and bake for an hour, set aside Meantime,Chopped onion,garlic and ginger,,cook with olive oil until fragrant, Add roasted tomato and half water equal with coconut milk until boilng, puree with hand blender meanwhile Peel bu

Inspired by Chinese egg drop soup, This egg drop bisque is one of  recipe just pop up in my mind after cleaning the pantry I found a can of store bought crab bisque  and give me an idea to make this thick soup :) Ingredients: - 1 can  10,5 oz crab bisque/semi condensed - 1/2 cup water - 1/2 cup light cream - 2 eggs - 1 stalk green onion - salt + pepper to taste - Chinese noodles for topping Preparation : In medium heat mix water and cream and bring them to boil lightly beaten 2 eggs with a spoon,and pour egg slowly into  boiling water and stir into clockwise direction rapidly for about a minute until egg looks shred  and turn down the temperature into low heat then add a can of crab bisque,salt and pepper to taste, stir and cook for another 1-2 minutes topping with Chinese noodle and thinly slice green onion.

Tofu is one of a 'must" ingredient on my grocery list,I use tofu so often in my cooking,I cook in stir fry with vegetables,curry,soup,salad or even simple fried tofu with sweet and sour sauce. I always wanted to make tofu chili, so I made it this week :) Ingredients : - 1 block firm tofu - 1 can 15 oz cannelini bean - 1 can 15 oz black bean - 2 large carrot - 1 tbsp olive oil - 1  yellow onion - 2 clove garlic - 1 jalapeno pepper - 1 can 15 oz dice tomatoes - 2 bay leaves - 1 tbsp salt - 1 tsp black pepper - 1/2 tbsp cumin powder - 1 tsp cardamom powder - 1/2 tbsp chili powder - 1/2  tsp sugar - 1/2 cup ketchup - 1 cup water or estimates - 2 stalk thinly slice green onion for topping ( optional ) - greated cheddar cheese topping for non vegan ( optional ) Preparation : dice carrot and onion,set aside chop garlic and jalapeno set aside crumble tofu with hand,set aside drain cannelini and black beans heat olive oil on medium high tem

This Dairy free purple potato soup,looks like a dessert or ice cream :) but is not sweet as it looks,it's a savory soup and garlicky too :) Is because of dairy free soup, I use   Silk pure coconut  ,and regular coconut milk instead of milk or heavy cream and I didn't make too smooth,,,,I just use potato masher instead of blender or hand blender.so is not completely puree soup,is still have little chunk of potato in it. Ingredients : - 5 medium size purple potato - 3 tbsp Olive oil - 1/2 of yellow/sweet onion - 4 clove garlic - 3 clove star anise - 2 cup  silk pure coconut  milk - 2 cup coconut milk - 2 cube chicken bullion/no MSG - 1/2 tsp fresh grate nutmeg - 1/2 tsp black pepper - 1/2 tsp red pepper flakes Preparation : Peel potato,wash and cut in cube chop onion and garlic Heat olive oil in soup pan,add garlic and onion,cook until soft or looks brown add potato,Silk milk, coconut milk,star anise and  season with the rest of spice ingredients Cook

This  butternut squash soup recipe is one of my first blog post That I never share,I got the recipe from my friend Kitty,originally butternut squash with pears,but this time I made with sweet potato/yam, I made this soup so many times :) Ingredients : - 1  butternut squash - 3  sweet potato - 2  Tbsp olive oil - 1  yellow onion - 3  cloves garlic - 4 cups chicken stock / vegetable stock - 1 Tbsp Montreal's steak seasoning - 2  bay leaves - 1 tsp curry powder - 1 tsp salt or/by taste - 1  tsp black pepper - 1  tsp red pepper ( optional ) - 1 cup heavy cream Preparation : Peel butternut squash and  sweet potato and cut in cube chop onion and garlic then fry until cook/soft,add  chicken stock and all seasoning  ingredients except heavy cream Bring to boil until soft, and ready to blend or puree ( take bay leaves before you blend,and  )  pour heavy cream while you blend / hand blender or puree on food processor ready to serve with toa

This type of Thai soup is very popular in Thai cuisine around the world,is basically clear soup with prawn/shrimp and mushroom with rich Asian spices in it,such as galangal,lemon grass and kafir lime leaf and is spicy too which I like. But I will make this Tom Yum soup my own,I use seafood medley instead of prawn/shrimp,and thicker soup instead of clear. Ingredients : - 2 lbs seafood medley ( shrimp,mussel and squid ) - 1 cup sliced mushroom - 1 cup small young corn ( Asian best ) - 3 cup of water - 1 cup of milk ( optional for thicker soup ) - 1/2 tbsp vegetable oil spices ingredients : - 1  clove shallot ( thinly slice ) - 1 clove garlic ( thinly slice ) - 1 stalk lemon grass ( thinly slice ) - 1 tbsp grated fresh galangal - 1 teaspoon tomato paste - 2 Thai chili/ fresh red Cayenne pepper ( chopped really fine ) - 1 teaspoon tamarind juice/ lemon or lime juice - 1 tsp fish sauce - salt to taste - pinch of sugar - 4 kafir lime leaves - 2 stalk gree

I call it "Green potato soup " because most of the ingredients is green,green peas,chayote squash and fresh spinach and potatoes and kafir lime leaves as a secret ingredient. I'm not discard the lime leaves after all the vegetables cooked,because I want the smell of lime leaf on the soup.is turn out smell really good like what I want it :) I'm just play with plan Greek yogurt to make a face,it's look funny,I was laugh my self when I took the pictures :) Chayote Ingredients : 3 potatoes 2 chayote squash 1 cup frozen green peas 4 oz fresh spinach 1 yellow onion 3 clove garlic 1 1/2 tbs olive oil 3 cube chicken bouillon  (Gluten free,no MSG ) 3 cup water 1 tsp curry powder 1/2 tsp nutmeg 2 bay leaves 2 pcs kafir lime leaves 1/2 tsp black pepper 3/4 heavy cream Preparation : peel potatoes and chayote squash,wash and cut in cube,set aside chopped garlic and onion on the big soup pan,heat olive oil fry garlic and onion until soft/cook

Leftover rice noodles is good for stir fry or soup,every time I made cold spring rolls I always had leftover rice noodles,so this time I use them for a soup mixed with shrimp and vegetables normally I cook with any vegetables what I have on hand and adding seafood or  thinly sliced meat if you like and add sliced Thai chili if you like more spicy, I like hot spicy foods :) Ingredients : estimates 4 oz rice noodles ( cooked or soak in the water follow a directions ) 4 oz raw shrimp 1 can 8 oz young corn /baby corn 1 can 15 oz peeled straw mushroom 1 clove garlic ( chopped ) 2 clove shallots ( chopped ) 1 tbs sesame oil 2 cube chicken bouillon  with 3 cup of water 2 tsp Chinese five spice 1/2soy sauce 1 tsp black pepper 1 Thai chili/chopped ( optional ) chopped cilantro or green onion preparation : in the medium/ large soup pan heat sesame oil on medium high temperature fry chopped garlic and shallots until cook add chicken bouillon and water ( chicken stock

on the package,plus I add a potato and green onion  Ingredients: estimates 1 Carrot 1 stick celery 1 parsnips 1 turnips 1/2 stick leek 1 potato 1 lbs beef ( for stew ) 2 tbsp vegetable oil 1 onion 2 clove garlic 1 tbsp chopped fresh dill 1 tbsp chopped parsley 1/4 cup chopped green onion 5 cups beef stock / 2 tbs beef base mix with 5 cup water 1 tsp celery salt 1/2 tsp white pepper/black pepper 1/2 tsp red pepper flakes soy nut  and  fried shallot ( sprinkle on the soup ) Preparation : chop onion and garlic,set aside cut all vegetables  and herbs ingredients on the package ( if use green soup package ) cut beef in cube/bite size ( don't forget wash cutting board after use for the meats ) heat olive oil fry onion and garlic until cook / looks little bit brown add beef stock or ( beef base with water ) add beef, cook until beef is tender after the beef is tender add all chopped vegetables and herbs except green onion and seasoning with,celer

We already had snowstorm in October in part of eastcoast but is not too bad here where I lived, is melted right a way in the next day,,,but all the plants in my little garden in the back yard is dry out but I still have the last tomatoes and lots of Thai chili pepper. I made roasted tomato soup with basil before,but this time I try with cilantro and cream,just want to use these tomato ,I don't want to see any longer in my kitchen and end up on the trash can :) so that why I made this soup this evening and I freeze these Thai chili pepper. Roasted tomato cilantro cream soup I serve with toast Ingredients : 5 medium tomato ( any kinds ) 2 cup cherry tomato 1 can 28 oz plum tomato in tomato juice 1 big size yellow onion 5 clove garlic 2 Thai chili ( optional ) 1/4 cup olive oil 2 cup chicken stock or 4 cube chicken bouillon with 2 cup of water bunch of ciantro/2 cup 1/2 cup heavy cream salt and pepper to taste Preparation : Pre heat  oven on 350 deg