Mushroom Oat Soup

Tags

Chicken, Chicken soup, mushroom, mushroom oat chicken soup, mushroom soup, oat soup, oatmeal, Ramadan soups, side dish, Soup recipes, شوربات رمضانيه, شوربة المشروم بالشوفان, شوربة الدجاج بالمشروم والشوفان

My family favorites soup, the oatmeal with the mushroom have their secrets to this delicious creamy soup.

As it looks, this is the first soup recipe I share with you this Ramadan. Although, soup is at our Iftar menu at daily basis during Ramadan. After a long day fasting, our body is in need for a lot of liquids, to compensate the water lose. I tried to make different kinds every time. So, for now I have some pretty good soup recipes. Unfortunately, I really have shortage in time, that I barely have time to spend at internet and blogging. Ramadan times is very difficult and most of the time go mostly toward spiritual work during fasting day or praying at night, may Allah bless us all and accept our deeds.

Ramadan is a special month to me: It’s the month of worship and forgiveness. In this month, all the doors of heaven are opened, Allah calls his worshipers: Anyone in need? Anyone asking me? So Allah will respond and answer his requests. That’s why good muslims racing to make more good deeds during this month, so they can win Allah’s charity and love. They set their goals in remembering Allah, praying — including the late night and early morning prayers — reciting the Quran, seeking knowledge, the obligation to help people, honouring one’s parents and maintaining good family relations and other acts of worship, it’s the spirit of Ramadan.

In this soup recipe, I didn’t use any thickening agent, no cream nor flour. The cooked oatmeal was enough to add the creaminess and a moderate thickness to the soup, the way my family prefers it the most.
I used a pre-cooked chicken. It’s a good way to use up your leftover roasted chicken. But you can add non cooked chicken in the first step with the onion. Cook it half way then add the mushroom. Continue with the recipe as I will describe it below.

Mushroom Oat Soup.

Ingredients:

• 1/2 cup chopped finely onion
• 1 tablespoon olive oil
• 1 teaspoon garlic, minced
• 1 tablespoon butter
• 2 cups finely chopped fresh mushroom
• 3/4 cup oat old fashioned
• 6-7 cups chicken stock, or water
• 1 cup cooked chicken, shredded
• 2 tablespoon chopped fresh parsley
• salt and pepper

Direction:
1. Saute the onion in 1 tablespoon olive oil, then add the garlic, mix and sauté for 1 min.
2. Add the butter then mushroom, sauté for 5 min on medium heat, stir to not let it burned.
3. Add the oat mix well, then add the stock or water. Lower the temperature to medium low and let boil, simmer at low heat for 1/2 hour.
4. add the cooked shredded chicken pieces and parsley, mix let boil together for a couple of mins.
5. Serve with a lot of parsley on top.

 

شوربة الشوفان والمشروم
١/٢ ك بصله مفرومه ناعم
١ م ك زيت زيتون
١ م ص توم مدقوق
١ م ك زبده
٢ ك مشروم طازج مفروم ناعم
٣/٤ ك شوفان الحبوب المامله
٦-٧ ك مرقة دجاج او ماء
١ ك دجاج مطبوخ جاهز مقطع قطع صغيره
٢ م ك بقدونس مفروم طازج

نقلب البصله بالزيت على النار نضيف التوم لحتى يتدبل
نضيف الزبده والمشروم ونقلبع حتى يتدبل المشروم لمدة ٥ د على نار هاديه
نضيف الشوفان ونخفف الحراره ونقلبه بتلزيت مع المشروم لمدة ١ دقيقه
نضيف الماء ونتركه لحتى يغلي نوطئ الحراره ونتركه يطهو لمدة ١/٢ س على نار هادئه جدا
نضيف الدجاج المطهو والبقدونس ونحركه نعدل الملح والفلفل

Advertisement

Japanese Ginger soya Clear Soup Plus Side of Sushi for The Daring Cooks September Challenge.

Tags

California Rolls, ginger, ginger soup, Japanese, mushroom, Soup, soya soup, sushi

Blog-checking lines:  Peta, of the blog Peta Eats, was our lovely hostess for the Daring Cook’s  September 2011 challenge, “Stock to Soup to Consommé”.  We were taught the meaning between the three dishes, how to make a crystal clear Consommé if we  so chose to do so, and encouraged to share our own delicious soup recipes!

For this month’s challenge, I liked to make The Japanese Clear Soup, since there is no recipe for it, it’s inspired  from the soup served in the Japanese Restaurant that me and my family liked and always order,  it’s a clear soup with intensive ginger flavor, with a hint of soya, and a small slices of mushroom, scallion, and toasted browned onions, yummy…very delicious, the onion is the star in this soup, it gives the soup the sweet flavor with a little smokey flavor.

A long with the Japanese Soup, what’s better than a side of sushi, so I tried to make the California rolls, and I can’t believe it how gorgeous they are. This is my first time I make sushi, and it turned in very good. I used the toasted seaweed sheets (you can find it in a neighbor food store, I find in Wal-Mart from the oriental section), just drop it in warm water and lift it quickly without soaking it, it will become soft and you can use it immediately.

For the soup, I make a stock of chicken and vegetables the day before, the next day did the consomme`with the egg white raft, then continuo with the soup.

For the protein raft filtration here are some outline and tips from Peta:

To get most of the fat out of a stock, you can simply chill it. The fat will harden and float on top of the stock where it can be scooped off easily. A fat separator, which looks like a big measuring cup with a spout at the bottom, allows you to pour the stock out while trapping the fat. Or you can carefully drag a piece of really top quality paper towel over the top of the stock.
To completely clarify stock, use the following method:
• Prepare your extra meat, vegetables and flavourings as per the recipe.
• Beat egg whites to soft peaks, one for each litre/quart of stock. Combine with your flavourings.
• A pot that is higher than it is round improves your results, because the consommé percolates through the raft in a more efficient way.
• Stir the mixture into the hot stock and bring it back to a bare simmer, do not let it boil. The egg-whites will coagulate, rise, and take any particles and cloudiness out of the stock.
• Keep a close eye on the consommé (push the coagulated egg whites to the side a bit to see) let it simmer 10 to 45 minutes.
• The raft is a delicate thing. It is vital it doesn’t break apart (if it breaks apart it will all mix back into the soup and you’ll have to strain it and start again with just the egg whites.). You want to bring the liquid up to a simmer very slowly. Keep a close eye on it. Once the raft is substantial, break a little hole in it if there isn’t already one.
• As the consommé simmers, you will see bubbles and foam come up through your hole. Skim it off and discard. When the bubbles stop coming and the consommé looks clear underneath, then you’re ready to take it out.
• Removing the consommé from underneath the raft is another nerve racking procedure. You want to break as little of the raft as possible, but you have to get underneath it to remove the liquid.
• Remove the pot from the heat and let it sit for another ten minutes.
• Enlarge your hole with a ladle and spoon it all out as gently as you can. Once you’ve removed all of the consommé from the pot discard the raft (you cannot use for another purpose). You could try siphoning it out. Some chef’s say this is possible but they are using great big pots or steam kettles. I haven’t tried this so good luck and let me know if you do it and it works.

Japanese Ginger Soya Clear Soup

First step (The chicken vegetable stock)

1\2 a chicken cut into pieces
2 carrots chopped
2 stick celery chopped
1 stick leek chopped
1\2 onion chopped
4-5 slices of fresh ginger
stack of fresh parsley

In a large pot, add 1 tablespoon olive oil, add the chicken pieces and roast on all sides with the oil, the skin will turn golden brown ( if you want the soup color to be lighter,  just toast the chicken a little bit less without browning), add the other ingredients, cover with cold water and this will give it more intense flavor than when you put a hot water (thanks you peta for the tip), don’t cover and let the stock simmer on a medium low heat untill the chicken cooked well.
Sieve the chicken and vegetable, discard the vegetable and keep the chicken for another use.
At this point you can continue with the recipe or you may cover the stock and keep it in the fridge for up to a week or in the freezer for up to 3 months in a tight container.

To continue with the consomme`:

4 cups stock
1 egg white
1\4 cup onion chopped
2 cloves garlic chopped

To the soup:

sliced fresh ginger
thinly sliced mushrooms
sliced scallions
2 tablespoon soya sauce reduced sodium
thinly sliced onion roasted to brownish

Whisk 1 egg to soft peak, add some chopped onions, garlic and fresh ginger, as a flavoring elements, add some chopped ice, whisk then add it to the stock.
Let simmer in medium low, try not to boil, just a very small bubble is ok. Make a hole to check if it reach the clarity you wants, if it reached, with a small ladle, carefully scoop the consomme` into another pot.

Add salt, very thinly sliced mushroom, sliced scallions, roasted to brownish sliced onions, and the soya. Bring to boil again, then it will be ready to serve.

From the sushi bar, my first try, California Rolls:

roasted seaweed sheets
japanese short grain rice
sliced cucumber
shrimp cooked
avocado sliced
soya sauce reduced sodium

Cook the rice with water (don’t add any oil, this will get the rice more sticky), add a little salt, cover and let simmer on very low heat, then cool.
Drop the toasted seaweed sheets in warm water, and left it quickly, it will soften immediately, lay on your work surface, arrange a layer of cooked rice on the half of the sheet, then add the sliced cucumber, avocado, and cooked shrimp, roll the sheet over the stuffing carefully because it’s delicate and can be tear easily, cut to your favourite size slices, enjoy with some soya sauce as dip.

Shrimp Fettuccine Alfredo : For The Daring Cooks July Challenge ” My Noodle Hands! “

Tags

alfredo sauce, daring cooks, fettuccine, homemade fettuccine, homemade pasta, main dish, mushroom, Pasta, shrimp

Steph from Stephfood was our Daring Cooks’ July hostess. Steph challenged us to make homemade noodles without the help of a motorized pasta machine.
Mandatory Items: Prepare some pasta by hand, without the use of motorized tools, and prepare the appropriate sauce/seasoning to go with it. The concept of “noodle” or “pasta” is being applied very loosely here, as some traditional recipes may seem closer to a dumpling than what you consider a noodle. Use your own judgment and creativity here.
Many variations are allowed here – no strict recipe is required. I choose to make the fettuccine as it is more easy to make, especially without machines in use.

Shrimp Fettuccine Alfredo

for the pasta dough:

2 cups all-purpose flour
1\2 teaspoon salt
2 large eggs
1\4 cup water
1 tablespoon olive oil

Mix flour and salt, make a well in the center, add the eggs and oil, mix, if the dough is too dry add water to make the dough easy to handle, if the dough too sticky add flour gradually.
Gather the dough into a ball knead on lightly floured surface 5-10 min until smooth and elastic cover with plastic wrap and let stand for 15 min.
divide dough into 4 equal parts, roll each into rectangle 1\8″ thick, keep the others covered, fold the rectangle into thirds lengthwise, cut crosswise into 2 inch strips, unfold and gently shake out strips, hang pasta to dry (I used a long metal skewers to hang it), let stand for 1\2 hour until dry.

Heat enough amount of water add salt and 1 tablespoon olive oil, add pasta, boil uncovered 2-5 min until firm and tender. Being testing for doneness when pasta rises to surface of water. Drain the pasta add more salt, olive oil and toss.

for alfredo sauce:

1\3 cup butter
1 tablespoon flour
1\4 cup heavy whipping cream
1\2 cup milk
3\4 cup parmesan cheese
1\2 teaspoon salt
dash of pepper
dried basil, thyme

Heat butter add the flour until combined, stir, add the cream and the milk gradually, stir frequently until the mixture starts to bubble. Reduce the heat to low, stir frequently until slightly thickened, add the cheese, salt, pepper and the herbs, remove from the heat.

to assemble the shrimp fettuccine alfredo:

shrimp cleaned and cuted to medium pieces
fresh mushroom sliced
1 tablespoon butter
fresh basil and thyme
dried garlic powder
salt and pepper

add all the ingredient in a big pan, stir frequently and let sizzle for 2 min.
Add the alfredo sauce into the shrimp, let cook for 1 min more, remove from heat, pour all the mixture over the fettuccine and serve.

Chicken Bagel Sandwich

Tags

Chicken, chicken breast, chicken sandwich, light lunch, mushroom, sandwiches, swiss cheese, tomato pasta sauce

This is my family favourite sandwich!
It’s like you eating a chicken pasta dish but in sandwich form, very delicious, along with melted swiss cheese in a tomato sauce, this sandwich is freakin’ awesome .
My husband used to work in a bagel shop during his studying at OSU, in a lovely small town “Stillwater”, when he and some of his friends came by this sandwich. Then he passed me the recipe, as many others, and became my favourite sandwich.
Particularly with the addition of swiss cheese  and pasta sauce give it that very likely and distinguish taste, the swiss is very recommended with the sandwich other than any kind of cheeses.
You can add suateed mushrooms to the sandwich, bell pepper, caramelized onion, or leave it plain just the chicken, cheese, and the sauce.
Sometimes I use the frozen not cooked breaded chicken, and cook it in the oven before assemble it with the bread in the sandwich.

Chicken Bagel Sandwich

bagel bread
chicken breast
tomato pasta sauce
swiss cheese
fresh mushroom
italian herb spices
garlic powder

Start with the chicken season it with salt, black pepper, and the italian herbs. In a large wide skillet sear the chicken 1 minute on each side.
Add the tomato sauce and cook with the chicken for 1 minute, don’t worry if the chicken seem not cooked from the inside because it will continue cooking in the oven.
In another skillet sauté the mushrooms with oil, season with salt and pepper.

Cut the bagels into 2 slices, line a slice of swiss cheese on one bagel slice, top it with chicken along with some tomato sauce, then some mushrooms and another slice of swiss cheese, top with the other slice of bagel.

Wrap the sandwich with aluminum foil place in an oven sheet and pop it in a preheated oven at 350 f for 20 – 25 minutes.

And enjoy it as light and quick-lunch with your favourites salad.