HAMBURGER SOUP

HAMBURGER SOUP

2 large potatoes, peeled and diced
3 large carrots, peeled & diced
1 C frozen or canned peas
1-3 medium onions, chopped
1 lb ground beef
2 stalks celery, diced
1 1 oz can tomato soup
2 T beef soup base
2 C water

Layer ingedients in order given and salt and pepper each layer.
Cook in crock pot 4-5 hours or simmer for 1 hour in a stock pot.

THAI PEANUT NOODLES

THAI PEANUT NOODLES

Ingredients

2 3/4 cups uncooked fine egg noodles (6 oz)

1/4 cup creamy peanut butter

1/2 teaspoon finely chopped gingerroot

1/4 teaspoon crushed red pepper flakes

1/4 cup soy sauce

1/4 cup water

1 tablespoon vegetable oil

2 cups small fresh broccoli florets

1 1/2 cups sliced fresh mushrooms (4 oz)

1 cup ready-to-eat baby-cut carrots, quartered lengthwise

1 medium bell pepper (any color), cut into thin bite-size strips

1 package (9 oz) frozen diced cooked chicken, thawed

1/4 cup coarsely chopped dry-roasted peanuts

Directions

• 1 Cook and drain noodles as directed on package; cover to keep warm.
• 2 Meanwhile, in small bowl, beat peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce with wire whisk until blended. Gradually beat in remaining 2 tablespoons soy sauce and the water until smooth. Set aside.
• 3 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook broccoli, mushrooms, carrots and bell pepper in oil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Add chicken; cook and stir until hot.
• 4 Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Stir in cooked noodles until coated. Cook and stir until hot. Sprinkle with peanuts.

PEANUT SESAME NOODLES WITH SRIRACHA

PEANUT SESAME NOODLES WITH SRIRACHA

1 lb dry spaghetti
1 cucumber; peeled, seeded and cut into matchsticks
1 C finely shredded carrot
3 cloves minced fresh garlic
1/2 C freshly chopped scallion
2 C shredded chicken
SAUCE:
1/3 C smotth peanut butter
1/4 C soy sauce
2T Asian Rice Vinegar
4T Asian sesame oil, divided
2T packed brown sugar 
1t ground ginger
1-2t Sriracha, depending on how spicy you want it
Toasted sesame seeds for garnish
Chopped roasted peanuts for garnish

Whisk together all ingredients for the sauce in a medium bowl (except garnishes) and set aside.
Cook spaghetti in large pot of salted boiling water to al dente, according to package instructions.  Drain and rinse in cold water.  Transfer drained noodles into large serving bowl.  Sprinkle 2T sesame oil onto old noodles and toss to coat.
Add cucumber, garlic, carrots, scallions, and shredded chicken to the noodles.  Toss well.  
Whisk sauce again adn pour over noodles mixture; toss well to ensure even coating.
Divide into serving plates and serve at room temp.  Gernish with toasted sesame seeds and/or chopped peanuts if desired.

CHICKEN GNOCCHI SOUP

CHICKEN GNOCCHI SOUP

4T butter
1T olive oil
1C finely diced onion
1/2 C finely diced celery
2 garlic cloves, minced
1/4 C flour
2 cans evaporated milk and water to make 1 quart
28 oz chicken broth
1/2 t salt
1/2 t dried thyme
1/2 t dried parsley flakes
1/4 t gound nutmeg
1 C finely shredded carrots
1 C coarsely chopped spinach leaves
1C diced cooked chicken
1 16 oz pkg ready-to-use gnocchi

Melt the butter into the oil in a skillet over medium heat.
Add onion, celery, and garlic and cook until the onion beacomes translucent.
Whisk in the flour and cook for about 1 minute.  
Whisk in teh milk.  Simmer until thickened.  
Stir in salt, thyme, parsley and nutmeg.  Addcarrots, spinach, chicken adn gnocchi.  
Simmer until the soup is heated through.  
Before serving, season with additional salt, if necessary.

BORSCHT

BORSCHT
1-2 pints shredded beef
1 large onion, diced
8 C water
2 bay leaves
4T beef soup base
2T butter
6 large carrots, shredded
1 small head cabbage, shredded
2T lemon juice
4T sugar
8 large potatoes or 3-4 cans whole potatoes, diced
4 large tomatoes or 2 cans crushed tomatoes
1/4 t dill
1/4 t parsley
2 cans shoestring beets
Sour Cream for topping

Saute' onion, cabbage and carrots in some olive oil.  Combine all ingredients in a large stock pot, except for sour cream.  Simmer until all vegetables are tender.  Serve in bowls with a dollop of sour cream.