Ingredients

3 lb Beef (brisket, shank, or lean cuts)
1.5 lb Radish (turnip / daikon) or Potatoes
5 clove Garlic
2 inch Ginger (about 4 slices)
2 tbsp Sichuan chili bean paste
2 tbsp Soy sauce
2 tsp sugar
4 tbsp cooking wine.
4 cup Water or beef stock
Chopped scallion and cilantro
4 Oz Fresh Wheat Noodles
Baby Bok Choy
Scallion, chopped
Cilantro, Chopped
Hot Chili Oil
Sour Mustard Green Topping (optional)

Dry Spice

4 Star anise
6 pc Dried chili
1 tsp Sichuan peppercorn
1 pc Cinnamon
1 tsp Fennel seeds
2 pc Clove
1 pc Dried orange peel
4 pc Bay leaves
2 Black cardamom

Directions

1. Cut the beef into 1 inch thick slices against the grain. Peel the radish or potatoes and cut into 1.5 x 1.5 cubes.

2. Blanche the beef in boiling water. Rinse the beef with cold water and let it drain.

3. In a wok, combine 2 tbsp of cooking oil with spicy bean paste, garlic, ginger, and rock sugar. Cook in low heat until aromatic.Add the beef and mix it with the condiments. Add soy sauce and cooking wine. Cook for another 2 minutes.

4. Transfer the beef and all the condiments to a stock pot or large Dutch oven casserole. Add the dry species and the water or stock. Bring to boil and simmer in low heat for 1 hours or until the beef is fully cooked.

5. Boiling the fresh wheat noodles to al dente or your doneness of choice. Boil the baby bok choy with the noodles. Arrange both noodles in a soup noodle bowl.

6. Pour about ¾ cups of hot stock onto the noodle. Pour another ¾ cups of hot beef stew broth in to the soup bowl. Mix the noodles with the broth by picking the noodles up and down in chopsticks. Add additional stew liquid if necessary. Add salt to taste if necessary.

7. Top the noodles with bok choy, beef from the stew, and sour mustard green (optional). Add hot chili oil if desired. Lastly garnish with scallions and cilantro.

I highly recommend making the broth. If you’re busy or also sick, skip ahead to the soup.

Homemade broth

Olive oil
3 chicken legs with skin on
2 carrots, unpeeled and cut in fourths
2 celery ribs, cut in fourths
1 leek, cleaned and cut in fourths
1 turnip
1 fennel bulb
1 onion, halved
1 head of garlic, unpeeled
4 sprigs thyme
2 sprigs rosemary
1 teaspoon oregano
1 teaspoon chili flakes
2 bay leaves
10-15 peppercorns

Directions

1. Heat olive oil in a large pot

2. Add chicken legs and fry until brown

3. Add garlic and onion and brown

4. Add carrots, celery, leek, turnip, fennel—cook all until tender

5. Cover with cold water

6. Add remaining spices

7. Simmer for 4-6 hours—don’t let it boil!

8. Strain through metal strainers or cheese cloth in a colander. Or just a colander but won’t be as clear.

The soup

Olive oil
2 tablespoons fresh garlic, sliced (big, flat slices)
4 tablespoons fresh ginger, minced or grated directly into the pot
1 large sweet onion, chopped
1 large leek, remove dark green, clean, and slice thin
2 lbs boneless skinless chicken breasts, cut into big 2-3 inch pieces
3 carrots, sliced at a slight angle
3 celery ribs, sliced at a slight angle (use the leafy tops too!)
Parsley leaves for garnish, chopped
32 ounces chicken broth, organic
6 -8 cups water, depending on preference
1 teaspoon cayenne pepper
salt and pepper, to taste
1 box of pasta, go small like fusilli or cavatappi

Directions

1. Heat olive oil in a large pan, preferably a dutch oven for the mood

2. Add the garlic, ginger, and onion and leek.

3. Cook ford 3-4 minutes. Add cayenne pepper, and a little salt and pepper. Cook for an additional 3-4 minutes, stirring often.

4. Add the chicken broth, water, chicken, and carrots.

5. Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).

6. Add more pepper and salt to taste

7. Cook the pasta al dente in a separate pot and do not add to the soup! This way the pasta doesn’t soak up all the soup and become mushy the next day.

Ingredients

Olive oil, salt, pepper
8 cloves garlic, lightly smashed
1 head cauliflower, cut into florets
2 ribs celery, diced
1 yellow onion, diced
1 white onion, diced
4 cups vegetable broth
2 sprigs rosemary
2 sprigs thyme
1 bay leaf
1 tsp cumin
1 tsp turmeric
1/2 cup white cheddar, grated
A little more grated cheese for topping the bowls
2 sprigs parsely
Something for dipping (sourdough, rye, tortilla chips)

Instructions

• Coat cauliflower and garlic with olive oil and roast on a sheet until brown (~20min). Don't over-roast it because it's going into a pot to boil after! And make sure not to overcrowd the sheet or the cauliflower will steam and won't brown (still good but doesn't have that nice, earthy flavor).

• When cauliflower’s “gettin close", heat a dutch oven with a couple tbsp of olive oil on medium-high. When hot, add the onions and garlic. Sauté 4-6 minutes until aromatic.

• When cauliflower is done, separate the garlic and chop it up (and eat 2, srsly they are so good).

• Add the cauliflower, garlic, broth, bay leaf, rosemary, and thyme to the dutch oven.

• Bring to a boil, then simmer until the cauliflower is cooked through (10-15ish, honestly I’d go by feel on this one).

• Blend in batches until smooth, or use an immersion blender (I really want one).

• Add cheddar, stir until mixed

• Add cumin, turmeric, salt and pepper to taste

• Serve in a bowl topped with cheese, parsley, and dipper/crouton of choice

Musings

I want to try this with basil instead of parsley - for some reason that sounds tasty.

Ingredients

2 lbs pork roast
4 tbsp olive oil
8 cups chicken broth (or 4 cans)
2 cups water
2 cups chopped onion
8 cloves garlic, pressed
½ lb tomatillos (about 8 medium), chopped
1-2 serrano chiles, minced
1 14.5 oz can diced tomatoes with juice
2 cups mild diced green chiles
1 cup hot diced green chiles
1½ tbsp ground cumin
½ tsp oregano
½ tsp cayenne pepper
1 cup flour
salt & pepper to taste

Recipe

Ingredients

3 whole sweet dried chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed (optional)
3 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
1 quart water
2 whole chipotle chilies in adobo sauce with 2 tablespoons sauce from can
2 (14-ounce) cans chickpeas
1 (28-ounce) can whole tomatoes packed in juice
2 tablespoons vegetable oil
1 large onion, finely diced
3 cloves garlic, grated on a microplane grater
1 1/2 tablespoons cumin
2 teaspoons dried oregano
1 tablespoon soy sauce
2 (14-ounce) cans dark red kidney beans, drained, liquid reserved separately
2 tablespoons vodka or bourbon
Kosher salt
2 to 3 tablespoons masa

Instructions

1. Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside. Alternatively, place dried chilies on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add water and chipotle chilies, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside. Transfer chilies and liquid to blender and blend, starting on the lowest possible setting and gradually increasing speed to high (make sure to hold the lid down with a clean kitchen towel or a potholder to prevent it from blowing out). Blend until smooth, about 1 minute.

2. Drain chickpeas, reserving liquid from can. Transfer chickpeas to a food processor and pulse until just roughly chopped, about three 1-second pulses. Set aside.

3. Roughly squeeze tomatoes trough your fingers into approximate 1/4-inch pieces. Add to chickpea water along with any juices.

4. Heat oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Add onions and cook, stirring frequently, until softened but not browned, about 4 minutes. Add garlic, cumin, and dried oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add pureed chilies, soy sauce, and marmite and cook, stirring constantly, until fragrant, about 30 seconds. Add reserved chickpea/tomato water mixture and stir to combine. Add chopped chickpeas and kidney beans. Stir to combine.

5. If beans are sticking out of the top, add reserved kidney bean liquid until just barely submerged. Bring to a boil over high heat, reduce to a bare simmer, and cook, stirring occasionally, until thick and rich, about 1 1/2 hours, adding more reserved kidney bean liquid as necessary if chili becomes too thick or sticks to the bottom of the pan.

6. When cooked, add vodka or bourbon and stir to combine. Season to taste with salt and whisk in masa in a slow steady stream until desired thickness is reached. For best results, allow chili to cool and refrigerate for at least one night and up to a week. Reheat to serve.

7. Serve, garnished with cilantro, chopped onions, scallions, avocado, lime wedges, and warm tortillas as desired.

Ingredients

10 oz dry soba noodles
2 teaspoons canola oil
1 cup sliced mushrooms
1/2 cup chopped red bell pepper
4 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
2 teaspoons sambal oelek (ground fresh chile paste)
3 cups low sodium chicken stock
1 1/4 cups light coconut milk
4 teaspoons fish sauce
1 tablespoon granulated sugar
2 tablespoons lime juice
1 pound gai lan (Chinese broccoli)
2 green onions, sliced
3 tablespoons chopped fresh cilantro

Instructions

1. Bring a medium pot of water to a boil. Add the soba noodles and cook them according to the package directions. Drain the noodles in a colander and rinse them well with cool water.

2. Heat a Dutch oven over medium heat. Add oil to pot. Add mushrooms, pepper, ginger, and garlic. Saute for 3 minutes, stirring occasionally. Add chile paste and cook for another minute.

3. Add chicken stock, coconut milk, fish sauce, sugar, and lime juice. Bring to a boil; reduce heat to low and simmer for 5 minutes. Add gai lan to pot and cook 4-5 minutes (al dente but not soft). Pour soup into bowls and garnish with green onion and cilantro.

Ingredients

tablespoons olive oil
2 tablespoons fresh garlic, minced
2 tablespoons fresh ginger, minced
1 tablespoon ginger paste (optional)
1 teaspoon cayenne pepper
salt, to taste
pepper, to taste
1 large sweet onion, Finely diced
2 lbs boneless skinless chicken breasts, cut into pieces
1⁄2 cup fresh carrot, sliced
32 ounces chicken broth, organic
6 -8 cups water, depending on preference
1 cup fresh spinach

Directions

1. Heat olive oil in a large pan.

2. Add fresh garlic, fresh ginger, and onion.

3. Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.

4. Add the chicken broth, water, chicken, and carrots.

5. Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).

6. Add spinach and let cook for 5 minutes just before serving.

7. Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.

Ingredients

2 tsp olive oil
1 medium onion, chopped
2 clove garlic, minced
1 carrot, cut into thin half-circles
1 celery stalk, thinly sliced
1 SMALL ghost pepper or serrano minced (sub 1/2tsp chili flakes if no peppers)
1/2 tsp dried thyme
1/4 tsp salt
1 tbsp tomato paste
3/4 lb. butternut squash (about 2 1/2 cups)
1/2 lb. cauliflower (about 2 cups)
1 3/4 cups vegetable broth
1 3/4 cups water
2 bay leaves
1/4 cup pumkin seeds
1/4 cup minced Italian parsley
Salt and pepper, to taste

Directions

1. Heat olive oil in a large saucepan set over medium heat.

2. Add the onion and cook, stirring occasionally, until the onion just starts to soften, about 5 minutes.

3. Add the garlic, carrots, celery, thyme and salt. Cook until the vegetables are tender, about 5 minutes.

4. Stir in the tomato paste and cook for one additional minute.

5. Stir in the butternut squash, cauliflower, vegetable broth, water and bay leaves.

6. Add about 3/4 of the ghost pepper - wait about 15 minutes and taste before adding more spice!

7. Bring to a boil, then reduce to a simmer, partially cover the saucepan and cook until the squash and cauliflower are tender, 15 to 20 minutes.

8. Let the soup cool for 10 minutes, then transfer 2 cups of the soup to a blender. Puree until almost smooth, then stir the mixture back into the soup.

9. Stir in the parsley, pumpkin seeds, add salt and pepper (if desired) and serve.

This recipe is being updates! In the meantime, here’s Jacques Pepin’s (original):

Ingredients

1 tablespoon unsalted butter
2 tablespoons olive oil
2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces
Salt
Freshly ground black pepper
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon all-purpose flour
One bottle dry red wine
2 bay leaves
1 thyme sprig
One 5-ounce piece of pancetta
15 pearl or small cipollini onions, peeled
15 cremini mushrooms
15 baby carrots, peeled
Sugar
Chopped fresh parsley, for garnish

Directions

1. Preheat the oven to 350°. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.

2. Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful.

3. Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2 inch thick, then cut the slices into 1-inch-wide lardons.

4. In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.

5. To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve.

Ingredients

¼ cup olive oil
2 cups chopped onions
4 garlic cloves, minced or pressed
2 cups peeled and diced carrots
1½ teaspoons ground cumin
l cup chopped celery
1 cup chopped green bell peppers
3 cups cooked black beans (two 15-ounce cans, un-drained)*
½ dried chipotle pepper or 1 canned chipotle pepper in adobo sauce**
2 cups chopped fresh or un-drained canned tomatoes (14-ounce can)
½ cup orange juice
½ cup water
sour cream or Jalapeno Cream (optional)
chopped fresh cilantro (optional)

Instructions

1. Warm the oil in a nonreactive soup pot.
2. Sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are translucent.
3. Add the carrots and cumin and cook on medium heat, stirring often, for a few minutes.
4. Add the celery and bell peppers, lower the heat, cover, and cook for about 10 minutes.
5. Add the beans, chipotle, tomatoes, orange juice, and water and simmer, covered, for 20 minutes.
6. If you're not using canned beans, add ½ cup of bean-cooking liquid or additional water.
7. If desired, garnish each serving with a dollop of sour cream or Jalapeno Cream and a sprinkling of cilantro.