baked potatoes and creamy potato soup

We are almost out of fresh food, but we do have a bag of potatoes. Remembering some of the food pins I pinned on pinterst. I had these baked potatoes at a restaurant and they tasted fabulous. I looked up how to make the roasted/bake potato and I was feeling for some creamy soup. This is my first time ever making something like this and I say it turned out great!! The soup was thick and had that potato flour taste, it was good, what I was looking for. The baked good was a bit dry; next time I think I would cover it with aluminum.

I followed theses recipes, but I was limited in ingredients so I had it improvise a bit.

http://www.tasteofhome.com/recipes/cheesy-chicken-chowder
I only used 2 rib of celery, 4 potatoes, handful of broccoli, I had string cheese but other than that I had all the other items for sauce (flour) mixture. I had this for lunch and off i go to class. When I came home it became really thick as it cooled. My mum told just add more liquid to thin it out. I reheat it and slowly add some water and stirred until it's the consistency I wanted. I also added a bit of salt too because the taste would have diluted.

http://www.marthastewart.com/332662/roasted-red-potatoes
I only had Russet potatoes and didn't have dill so used italian seasoning.

chicken soup with cabbage and tofu

My parents bought this new ceramic pot from China. It awesome. Great for cooking soups but its a bit small. Dad boiled some chicken and we still had some of the water it was cooked in. So I used the broth and made this soup.

For the amount, I just used how much I wanted for my soup. I'm a veggie person so I overfill it with cabbage.

List:
water or chicken broth
cut the cabbage
black fungus, cleaned and sliced
dice cooked chicken
largely cubed tofu
frozen edamame beans without its shell
salt and chicken granule bullion or pepper

Direction:

Add water, tofu and edamame bean. Let it boil for a few minutes, maybe 5. Then I add salt and cgb. tastes the soup if enough flavor. Then I add the cabbage in and let it cook then top it off with the chicken and black fungus. I cover the pot for a few sec.

Chinese Mustard Fish Soup Recipe

Hey y'all, I was craving my mums cooking but she is at home–1.5 hours away and going to China tomorrow. Anyways last time I was home she bought a fish head the size of my hand and cook fish soup. She added mustard veggies which she doesn't usually do but it was nevertheless yummy. I had mustard fish soup before when I was in China and it can't be compared with.

I had leftovers of the mustard veggie, I ate it with rice porridge, and I was think what I should do with it and thought of my mums soup. She also semi taught me how to cook it but the fish soup was already cooked, I just need to stir fry the musards veggie and then add the soup.

I made a simple, easy and quick mustard fish soup. I didn't have tofu but I had some fried tofu my father made in the freezer so I used those.

Need:
Fillet - diagonally sliced
Chinese mustard veggie - buy in asian store
soft tofu - random slices
cilantro (optional)
oil
seasoning - mine is salt and chicken granule bullion and ground white pepper

How to:
First add oil to your pot or wok, let it heat at high and add your mustard veggie. Stir fry it. Then add water or broth to a boil then add your tofu and let it boil for a few minutes and then add your fillet slices. Oh, and don't forget to season your soup to your taste. If you add mustard and broth it would already be salty so you don't need much. When you serve you can chop some cilantro and garnish it.

Here's a video

Creamy Ham and Potato Soup

LINK:
http://www.the-girl-who-ate-everything.com/2010/10/ham-and-potato-soup.html

The creaminess of this picture looks so good too. ugh! I really want some. It's so dejecting to look at all these food pictures and can't eat them.

6 servings
Ingredients:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
1/2 cup carrot, diced (optional)
1 cup diced cooked ham (buy a ham steak in the deli section)
3 1/4 chicken broth
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Instructions:
1.Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.

2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don’t form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3.Stir the milk mixture into the stockpot, and cook soup until heated through.

4. Top with cheddar cheese, chives, and bacon if desired. Serve immediately.

Creamy Chicken Noodle Soup

LINK:
http://www.the-girl-who-ate-everything.com/2009/02/creamy-chicken-soup-for-soul.html

This looks so good too. I want something creamy! I just ran out of potatoes and I don't have chicken of any form

by Beth Goodman

LIST:
6 carrots-peeled and diced
6 potatoes-peeled and diced
1 onion-diced
4 celery stalks-diced
12 c. water
12 chicken bouillon cubes
1-2 c. diced chicken-Beth shreds hers. ( I used a rotisserie chicken from Costco. I was just that lazy today )
2 sticks of butter-she said remember it makes A LOT
1 c. flour
8 oz jar cheez whiz- her secret weapon:)
2 c. egg noodles-cooked

DIRECTION:
Bring water and bouillon to boil. Add vegetables, partially cook them. In separate pan melt butter and flour on medium heat. When smooth, add to vegetables. Turn heat to medium low. Add cheez whiz and chicken. Simmer 30 min or until vegetables are cooked. Add egg noodles and serve.

Broccoli Cheese Soup

LINK:
http://www.the-girl-who-ate-everything.com/2011/11/broccoli-cheese-soup.html

The picture looks so good. I am drooling for some.

Ingredients:
1 3/4 cups chicken broth
1 small onion, diced finely
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
1/2 cup shredded Swiss cheese
3 cups chopped, lightly steamed or blanched broccoli (I left mine in pretty big chunks)

Instructions:
Note: I used Mel’s tip of cooking the broccoli in a glass bowl covered in saran wrap in the microwave for 3-4 minutes while you prepare the rest of the soup. The broccoli comes out perfect.

Simmer chicken broth and chopped onion for 15 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes.

In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended.

Add cheeses and stir until completely melted. Stir in cooked broccoli. Add more salt and pepper to taste, if needed. Mine was really thick because I think I added more broccoli than it calls for but that’s how I like it. If you need to thin it out you can whisk in some more milk or chicken broth. If it’s too thin, you can simmer it a bit longer to thicken it up.

Serve immediately in bowls or bread bowls. Makes 4 servings.

Tomatoes Stew with ToFu

STEW AND PHOTO BY: Taste Hong Kong

Ingredients:
2 tomatoes
1 bunch Chinese celery, discard leaves and dice the stalks
1-2 pieces silken tofu, ~300g
8 pieces of shrimp, diced
2 cloves of garlic, finely chopped
1 tsp oil
1/2 cup water
Certainly, rinsing is required before cutting vegetables

Seasonings:
1/3 tsp salt, or to taste
1/4 tsp ground white pepper

Marinades for shrimps:
pinch of salt
pinch of ground white pepper
I use leftover shrimps from my fridge, for every 50g of shelled shrimps, it is prepared like this. I would add a bit more if there were some more left.

Seasonings for tofu:
2 cups water
2 tsp salt

Corn starch mixture:
1 tsp corn starch
2 tsp water

Method:
Dissolve salt in water for seasoning tofu. Soak tofu in the salted water for about half an hour. Right before cooking, drain off water, pat dry tofu and cut it into about 1cm cubes. I season the tofu in advance because it will be simmered very briefly in the sauce.

Make a cross cut on the skin of the bottom side of each tomato. In a saucepan, bring water (sufficient for covering the tomatoes) to a boil, blanch tomatoes for a minute or so. Heat off, spoon out tomatoes; let cool a while and you shall find it easy to peel off their skins along the cross, which actually cracks. Cut them into chunks and seed them if any.

Heat one tea spoon of oil in a pan over medium heat. Sauté garlic until fragrant, then toss in tomatoes and stir fry, 1-2 minutes. Pour in half cup of water, turn heat to medium-low and let simmer for 10 minutes or when the mixture is reduced to about two-third of its original amount and most tomato chunks are broken down. Mash any bigger pieces of tomato flesh with a spoon, if there is any.

Stir in shrimps, Chinese celery (I keep one table spoon for garnishing), and seasonings. Lastly, gently put in tofu. When the sauce boils again, stir well the corn starch mixture, add it in bit by bit to thicken the sauce according to your liking. Move the tofu cubes to one side if you don’t want to mash them while thickening the sauce. Dish up, garnish with Chinese celery. I serve this hot with rice.