Mahlzeit - Food without Borders

After so much meat, I thought it is time for a little less meaty meal. There were still frozen shrimp in the freezer. The fridge had some mushrooms that needed a purpose. Oh yeah, some lemon grass is there as well. Here we go: 8 cups of water 6 tsp of Knorr Tomato bullion 2 hand full of frozen or fresh cilantro 3 cups of different kind of mushrooms cut into bite size pieces (I used shiitake and oyster mushrooms) 12 defrosted shrimp, raw and cleaned and de-veined 2 swirls of Asian noodles (store bought, they are usually pre-cooked, check the instructions) half a dried lemon 1/2 tsp of margarine I picked up a bag of dried lemons from an Indian grocery store. They are not even 1" in diameter. I asked the store owner how they use it and he said, I should grind it and use it in soups. It adds some nice freshness to the dish. In a big bowl, add the water and the Knorr Tomato  bullion. Heat up and bring slowly to a boil. When it starts to simmer add the mushrooms and cook for 5 minutes o

A friend does a lot of fishing in the Golf. He always posts those great pictures from Red Snapper. It was time I got myself a one. The Asian grocery store has a lot of fish to pick from. I had them scale and gut the fish. I did read myself through a lot of recipe and this is what I came up with. I will bake this baby on a bed of veggies. Stuffing 1 small onion chopped 1/2 cup of chopped celery 1/2 cup of fresh or frozen parsley 1 smashed clove of garlic 1/2 tsp of sweet ground paprika 1/2 tsp of ground Allspice 1/4 tsp of dried thyme salt and pepper to taste 1 tsp of margarine In a frying pan melt the margarine, add the onions and the celery. Cook for about 5 minutes, then add the rest. Cook for another 5 minutes, then turn off the heat and let it cool down. Preheat the oven to 450F. Line a sheet tray with heavy duty aluminum foil. Add some olive oil to it and the veggies. I decided to go with poblano and yellow pepper, onions and celery. Coat all of them with a bit of oil.  Slice the

This is based on a recipe I found in a soup book. When I was shopping for the ingredients, I ended up changing it. The rotisserie chicken was so pale in the store, that I was not sure it was even cooked properly. No need to spend money on it, when there are alternatives. We need 1 tbsp of margarine 1 medium onion chopped 2 cans of red kidney beans rinsed 1 can of diced tomatoes 1 can of fire roasted tomatoes (or 2 cans of either kind) 2 cans of tomato sauce 1 cup of cooked shredded chicken (see note) 1 tsp of cumin 1 tsp of sweet ground paprika 1/2 tsp of all spice 1/4 tsp dried thyme a splash of dried Turmeric 1 cup of water 1/2 tsp of chicken bullion   I thought I would need the tomato paste from the picture, but it turned out to be thick enough, there was no need for it. In a larger pot, melt the margarine add the onions and let them get translucent. Then add all the remaining ingredients. Bring them to a boil, then turn down the heat to simmer for 30 minutes.. Just before it is don