food.jdspc.com

Ingredients

1 cup sour cream
1/2 cup mayonnaise
2 1/2 Tbsp Lime Juice
1 stalk green onion
1 pod garlic, minced
1 tbsp Dill Weed
1 tsp each:
basil
celery salt
rosemary
oregano
tarragon

Let stand for a while but honestly, done right, it’s hard to not dip in!
Add Blue cheese or Feta if you like…and good on salad.

This is a healing soup. A restorative soup and a Prevent soup.
It is very simple.
The chicken and broth are your main goals but you can variate as you like by making a stewish type thing or just a meat and broth soup. The vegetables nutrients are in the broth more than themselves so there really is no need for them unless you require fiber.
Experiment.

Ingredients

Lemon Grass
Ginger
Celery
Carrots
Onion
Tumeric
Chilis
Peppercorn
Star Anise
Tumari
Chicken or Vegetable Stock
Daikon
1 Chicken (skin removed)

Method

With the handle of a knife break open the lemongrass. Add 3 tbsp oil to a hot dutch oven or stock pot and saute lemongrass and ginger, 3-4 minutes. Add celery, carrots and onion, stirring in tumeric, chilis, peppercorn, star anise and tumari. Stir frequently for about 8 minutes on med heat. Add chicken. Pour in enough stock (6 cups) to almost cover chicken. Simmer 45 minutes.
Remove chicken and debone.
Your choice here;
Return meat to stock or place meat in a bowl and ladle broth over it.
I like the latter.

Ingredients
1 tbsp oil
4 tbsp butter (1/4c)
1/2 onion
1/4 red pepper
1/4 orange pepper
2 clove garlic
1 jalapeno
4 tbsp flour (4 tbsp equals 1/4 cup – a good roux is 1 to 1 fat/flour)
3 oz tom paste
2c stock
Swai filet (or whatever)

Method
Saute onion in oil and butter adding remaining aromatics in 3 minutes.
Stir in flour and on med-low heat stir until color of light peanuts.
Add paste and tighten up then whisk in stock.
Bring to a boil, lower heat and add fish. Cover and simmer on low heat 10 minutes.

Serve with rice.