Spicy Ice Box Soup
| 1/2 | lb | dry noodles (any favorite shape or long ones will do) |
| 1 | Tbsp | Asian sesame or hot chili oil |
| 1 | med | onion, diced (1 cup) |
| 1 | lg | carrot, sliced (1/2 cup) |
| 2 | stalks | celery, sliced (1/2 cup) |
| 1/2 | oz | Chinese dried mushrooms, reconstituted |
| 1 | cup | sliced green cabbage |
| 1 | Tbsp | minced ginger root |
| 1 | Tbsp | minced garlic |
| 1-1/2 | qts | water or vegetable broth |
| 1 | Tbsp | soy sauce or tamari |
| 2 | tsp | sugar |
| 1 | Tbsp | lime juice (juice of 1 lime) or rice vinegar |
| 8 | ea | scallions, minced |
Cook noodles in pot of boiling salted water 5 to 6 minutes or until al dente. Drain and rinse under cold water.
If you are using long noodles, cut into 2-inch lengths to make eating easier.
In a large saucepot, heat sesame oil over medium heat.
Add vegetables, including reconstituted mushrooms as well as ginger root and garlic; sauté 1 minute.
Add water or broth and bring to boil over high heat. Add soy sauce, sugar and lime juice, reduce heat and simmer 5 minutes. Add cooked noodles and scallions. Serve or cool to room temperature and chill or freeze for later consumption.
NOTE: To reconstitute dried mushrooms, soak them in a bowl of warm water to cover for 20 minutes or until softened. Squeeze excess moisture form mushrooms, remove and discard stems; slice caps thinly. In a hurricane and its aftermath, you may need to conserve water so you can use this soaking liquid to flavor and moisten other dishes. However, the mushrooms can exude sand so you may have to strain the liquid through a fine filter such as a coffee filter.
(4 servings)
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Crawfish Bisque
| 1-1/2 | cup | crawfish tails |
| 1-1/2 | pint | cold water |
| 1 | ea | garlic clove, mashed |
| 1 | Tbsp | green onion |
| 1/4 | cup | cooking oil |
| 1 | pint | cold water mixed with 1/2 cup crawfish fat |
| 1/4 | cup | all-purpose flour |
| 1 | tsp | salt |
| 1 | sm | onion, chopped |
| 1/4 | tsp | sugar |
| 1 | stick | celery, chopped |
| 1/4 | tsp | red pepper |
| 1 | ea | bay leaf |
| 1 | Tbsp | chopped parsley |
| 3/4 | cup | whole tomatoes, canned or fresh, chopped |
In a heavy bottomed pot, make roux by adding four to heated oil over low heat; stir constantly until a deep golden brown; take pot away from heat for fear of burning, add onion, garlic and celery; cook about 5 minutes or until tender; stir; return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat stirring until sauce simmers, then reduce heat again.
While sauce is simmering, combine remaining water with crawfish fat in a large saucepan; cook over high heat, stirring constantly until it comes to a boil. Add sauce to fat and water, let simmer 1 hour. Season with salt and pepper again if needed. Add crawfish tails, green onion and parsley.
Serve in soup plate over a scoop of cooked rice.
(4 servings)
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Carrot Soup
| 1 | ea | small onion, chopped (about 1/2 cup) |
| 1/4 | cup | Kraft Light Done Right! House Italian Reduced Fat Dressing |
| 1 | lb | carrots, peeled, chopped |
| 2 | cans | (15-oz each) low sodium chicken broth |
| 1/4 | tsp | ground cumin |
| 1/2 | cup | Breakstone’s Reduced fat or Knudsen Light Sour Cream, divided |
| Premium Multigrain saltine crackers |
Cook and stir onion in dressing in large saucepan on medium-high heat 5 minutes or until onions are tender. Add carrots, broth and cumin; mix well. Cook 10 minutes or until carrots are tender, stirring frequently.
Pour into blender container; cover. Blend until pureed. Add 1/4 cup of the sour cream; cover. Blend until smooth.
Ladle soup evenly into 4 soup bowls; top each with 1 tablespoon of the remaining sour cream. Serve with crackers.
(makes 4 servings)
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