Pork Spareribs in Tamarind Soup

This is one of my favorite Filipino dishes that my Brit hb also learned to love. In our national language this dish is called Sinigang na Buto-buto. In my mom's traditional way of cooking it, she would use the unripe tamarind that she would boil and squeeze the juice out of as the base of the sour soup. Until now she still uses the same traditional way even if instant tamarind soup powder has already been invented. But since living in US I never tried using the good old tamarind but rather I use tamarind soup powder in different flavor - regular, spicy and with taro.

PORK SPARERIBS IN TAMARIND SOUP

INGREDIENTS
2 lbs pork spareribs
4 pieces taro root, peeled and cubed
1 medium piece Daikon , julienned
1/2 lb green beans
2 cups spinach
1 onion, sliced
1 tomato, sliced
8 cups water
1 pouch Tamarind Soup Mix

DIRECTIONS:

1. Pour 8 cups of water into a pot; add meat, onion and tomato. Bring to a boil and then simmer till the meat is tender. Dissolve the tamarind soup powder in a bowl and then pour into the meat mixture.
2. Add the vegetables and continue cooking until tender.
3. Serve with steamed white rice.

Pea and Basil Soup

Green pea is one of the favorite veggies in my household. It is very versatile, I use it for just about anything - to make soup; mix in pasta and casserole; mix in stew or stir fry. My little tot loves to snack on it just plainly steamed and mixed with butter.

PEA AND BASIL SOUP

INGREDIENTS:
2 Tbsps olive oil
1 Tbsp butter
1 small onion, diced
1 clove garlic, minced
1 tsp salt
1/2 tsp freshly ground black pepper
1 1/2 lbs (about 4 1/2 cups) frozen peas
3/4 cup chopped fresh basil leaves
2 cups chicken broth, divided
2 cups cream
4 to 6 very thin slices fresh mozzarella cheese (optional)
1/4 cup diced roasted red bell peppers (jar is fine) (optional)

DIRECTIONS:
1. Place a medium soup pot over medium heat. Add the olive oil, butter, onions, garlic, salt and pepper. Cook until the onions are soft and translucent, about 5 minutes. Add the peas and basil, and heat until the peas are thawed.

2. Place the pea mixture in a blender. Add 1 cup of the chicken broth and pulse until pureed, adding more broth, if necessary, to puree. Return the pureed mixture to the pot. Stir in the remaining chicken broth and cream. Return the pan to medium heat and cook until hot, but not boiling.

3. To serve, place the soup in bowls. Float a thin slice of fresh mozzarella cheese on top of each soup and sprinkle with the diced roasted red bell peppers. Serve immediately.

YIELD:
Makes 4 to 6 servings (6 1/2 cups)

Butternut Squash Thanksgiving Soup

Here's another dish in my Thanksgiving menu this year, an easy soup recipe that I got from Rachel Ray of 30 Minutes Meal at Food TV Network.

BUTTERNUT SQUASH THANKSGIVING SOUP

INGREDIENTS:
1 Tbsp extra-virgin olive oil
1 Tbsp unsalted butter
1 medium onion, finely chopped
4 carrots, finely chopped (about 1 cup)
salt and pepper
1/2 cup pulpy orange juice
2 boxes frozen butternut squash puree
2 or 3 cups chicken broth
Grated nutmeg
1 Tbsp chopped fresh thyme leaves, for garnish (I skipped this)
1 Tbsp orange zest for garnish (I skipped this)

DIRECTIONS:
1. Heat a soup pot over medium-high heat. Add 1 tbsp extra virgin olive oil and 1 tbsp of butter. When butter is melted, add the onion and carrots and cook until vegetables are soft, about 5 minutes.
2. Season with salt and pepper, deglaze with the orange juice and simmer for 1 to 2 minutes, scraping the bottom of the pot with a wooden spoon.
3. Transfer the mixture to a food processor or a blender. Puree the mixture until smooth, then return to pot over medium heat.
4. To mixture, add the frozen butternut squash puree and the chicken broth and stir to combine. Adjust the seasoning. Bring to a boil, then lower the heat and let simmer for 10 minutes. Grate some nutmeg and stir to combine.
5. Ladle soup into bowls and garnish with chopped thyme and orange zest.

Tuna Salad Sandwich & Mushroom Soup

I made a very simple lunch for my father in law and myself today. I just prepared a sandwich of toasted wheat bread with tuna salad on a bed of crispy iceberg lettuce and a slice of American cheese. And just made a creamy mushroom soup out of a can.

TUNA SALAD SANDWICH & CREAM OF MUSHROOM SOUP

INGREDIENTS:
1 can Albacore Tuna
2 tbsp Mayonnaise
1/2 stalk celery
1 stalk scallion
salt and pepper
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Wheat Bread
Iceberg Lettuce
American Cheese
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1 can Cream of Mushroom Soup

PROCEDURE:
1. Just drain the tuna really good.
2. Slice celery and scallions finely
3. Mix all ingredients well and season with salt and pepper to taste.
4. Toast the wheat bread, line with lettuce and cheese and mound the tuna salad on top.
5. Boil the Cream of Mushroom Soup with an equal part of water. Stir constantly until smooth