Sinigang Na Bangus Sa Santol Recipe

INGREDIENTS:

• 1 large size bangus (milkfish), preferably 1 kilo
• 3 pcs. medium size unripe santol (wild mangosteen)
• 1 medium size (quartered) onion
• 1 bundle kangkong (separate leaves and stalks)
• 2-3 stalks spring onion
• 3-5 pcs. siling haba (green chili)
• salt (to taste)

INSTRUCTIONS:

1. Prepare the milkfish. Remove the scales, gills and innards of bangus. Cut or remove its fins and tails.
2. Wash fish thoroughly drain and slice diagonally keep aside. Skin each santol, lightly crisscross cut around the meat and cut into quarters.
3. Put in quartered santol and onion in a large pot.
4. Add 6-8 cups of water (at the large pot where the santol is) then bring to a boil and simmer for 10-15 minutes or until santol meat are tender.
5. Season with salt to taste.
6. Add in kangkong stalks and sliced bangus cook for 3-5 minutes. Then add kangkong leaves, spring onion and siling haba.
7. Cook for another 2-3 minutes or until bangus and vegetables are cooked.
8. Serve hot along with steamed rice.

Source: Filipino Foods And Recipes

Pinapaitan Baka Recipe

INGREDIENTS:

• 1/4 lb beef, cut in small cubes and boiled
• 1/4 lb ox tripe, boiled and cut into small slices
• 1/4 lb beef intestines, boiled and cut into small slices
• 1/4 lb beef liver, boiled and cut into small slices
• 3 cloves garlic, minced
• 1 thumb size ginger, minced
• 1 medium size onion, minced
• 2 jalapeno pepper
• 7 cups beef broth
• salt and pepper
• cooking oil

INSTRUCTIONS:

1. Saute garlic, onion and ginger in oil.
2. Add the boiled beef, ox tripe, beef intestines and liver.
3. Stir fry for 2-3 minutes.
4. Add the beef broth.
5. Bring to a boil.
6. Add the jalapeno pepper.
7. Simmer for another 3-5 minutes.
8. Season with salt and pepper.
9. Serve hot.

Source: Magluto.com

Sinigang Na Baka Recipe

INGREDIENTS:

• 1 kl of  beef (mix of meat & bones)
• 1.5 liters of water
• 1 medium onions (quartered)
• 2 tbsp of ginger slices
• 2 pcs of medium tomatoes (quartered)
• 4 pcs string beans (cut 2 inches approx)
• 2 bunch of bok choy (optional) or kangkong preferably
• 5 pcs ocra
• 1 small raddish (sliced
• 1 pc of egg plant (sliced)
• 1 pck of sinigang mix (for 1.5 liter mix) / or 100 gms crushed sampalok (tamarind)

INSTRUCTIONS:

1. In a large sauce pan, boil beef with water and onions & ginger approx 45 minutes or until tender.
2. Add the rest of the ingredients and cooked for about 2-3 minutes and serve hot. Don't over cook veggies.
3. serve with fish sauce with chillies on the side.

Source: Foodtrip

Tinolang Halaan Recipe

INGREDIENTS:

• 2 1/2 kilo halaan (clams)
• 2-3 stalk leech leaves, cut 2” diagonally
• 1-2 stalk tanglad (lemon grass)
• 1 pc. thumb size ginger, sliced into strips
• 1/2 head garlic, chopped
• 1 pc. medium size onion, sliced
• 2 tbsp. cooking oil

INSTRUCTIONS:

1. Boil 2 cups of water with tanglad, set aside.
2. Sauté garlic and ginger together in a pot or wok, then add sliced onion.
3. Pour about 1 – 2 cups of prepared tanglad water. Bring to a boil.
4. Add clams and allow water to boil once more. Simmer until the clam shells open halfway.
5. Add leech and simmer for another 30-45 seconds then turn off the heat.
6. Enjoy! Best serve while its hot.

Source: Filipino Foods And Recipes

Chicken & Sausage Lasagna Soup Recipe

INGREDIENTS:

• 2 Tbs olive oil
• 1 Tbs minced garlic
• ½ cup diced onion
• 1½ cups diced grilled chicken
• 1½ cups cooked sausage crumbles
• 1 cup chopped spinach
• 1 cup sliced mushrooms
• 1 cup diced tomato
• ⅓ cup tomato paste
• 3 cups marinara
• 3½ cups water (or chicken stock)
• 2 Tbs dried parsley
• 1 tsp garlic granules
• 1 tsp onion granules
• ½ tsp salt
• ½ tsp black pepper
• 6 lasagna noodles (broken into pieces)

Topping:

• ¾ cup parmesan
• ½ Tbs parsley

INSTRUCTIONS:

1. In a large soup pot, heat olive oil over medium heat.
2. Add garlic and onions and saute.
3. Add in spices, grilled chicken, sausage crumbles, spinach, mushrooms, diced tomatoes, tomato paste, marinara, and water.
4. Bring to a boil. Turn down and let simmer 30 minutes.
5. Fill a separate pot with water, bring to a boil, break noodles up and boil for 5-6 minutes.
6. Add noodles into soup pot, let cook for 2 more minutes
7. Serve garnished with parmesan topping.
8. Enjoy!

Source: Eazy Peazy Mealz

Batangas Goto Recipe

INGREDIENTS:

• 2 lbs beef tripe
• 1 lb beef, cut into strips
• 6 cloves garlic (3 cloves crushed and 3 cloves minced)
• 1 onion, sliced (divided into two parts)
• 2 thumb sized ginger, (1 crushed and 1 julienned)
• 1 bay leaf
• 2 Tbsp olive oil
• 2 pcs beef broth cubes
• 1 tsp annatto powder
• 10 cups water
• 1/2 tsp peppercorns
• salt and pepper

INSTRUCTIONS:

1. Clean beef tripe. Rinse it well under running water. Rub with rock salt and soak in a cup of vinegar for 15 minutes, then rinse again under running water. Parboil for about 15 minutes, discard water, rinse tripe again then drain. Ryan did the parboiling part 2x.
2. In a pot, put in 10 cups water, tripe and beef. Bring to a boil over medium heat until scum appears on the surface. Remove all the scum or brown bubbles that will form on top of the broth. Add 3 cloves crushed garlic, half of the onion, 1 thumb-sized crushed ginger, bay leaf, 1/2 Tbsp salt and 1/2 tsp peppercorns. Cook until both tripe and beef are tender, about 1 1/2 hrs.
3. Remove tripe and beef from broth. Cut tripe into strips.
4. In a pan, saute garlic, onion and ginger in olive oil until onion is almost translucent. Add tripe and beef. Saute for 3 minutes. Add annatto powder and beef cubes. Saute until beef cubes ares melted.
5. Add sauted mixture into the broth. Bring to a boil. Add salt and pepper to suit your taste. Let simmer for 15 minutes.
6. Transfer to individual serving bowls. Top with green onions and drizzle with lime/lemon. Serve hot with steamed rice.

Source: Gutom Na!

Tolang Bisaya Recipe

INGREDIENTS:

• 1/2 k Pampano or any white-meat fish
• 1 bell pepper,quartered
• 1 stalk Salay (lemongrass)
• 3 tomatoes, quartered
• 2 onions, sliced in half
• bunch of leeks
• 3 cups water

INSTRUCTIONS:

1. Place all ingredients in a casserole except fish. Bring to a boil.
2. Add the fish and boil again until the fish is cooked. Serve hot.

Source: Everything's Herbed

Sinigang Na Isda Recipe(Sour Fish Soup–Salmon Head Recipe)

INGREDIENTS:

• 2 pcs. large Salmon heads, slice into halves at the middle
• 1 pack fresh bokchoy leaves
• 1 pack Sinigang sa Sampalok mix
• 4 cloves garlic, minced
• 1 cup red onions, chopped
• 3 tbsps. ginger, sliced thin
• 2 medium tomatoes, sliced small
• 2-3 fresh red or green chili peppers
• 2 tbsps. patis (fish sauce)
• 6-8 cups of water (or rice washing)
• 1 stalk fresh spring onions, chopped (for garnish)
• salt and pepper to taste
• 2 tbsps. olive or cooking oilCooking Directions:

INSTRUCTIONS:

1. Sauté in order garlic, onions, ginger and tomatoes. Add patis (fish sauce).
2. Pour water or rice washing. Bring to a boil and continue until tomatoes are fully cooked.
3. Add fish (Salmon heads) skin facing down and evenly arranging them. Add more water if necessary so fish will be covered with water.
4. Pour sinigang mix gradually until the desired sourness had been reached. Carefully stir making sure the sinigang powder had been properly dissolved.
5. Continue until fish are fully cooked. Add salt and pepper to taste.
6. Add chili pepper and bokchoy leaves on the top and simmer in low fire for 2-3 minutes.
7. Turn off fire and garnish with spring onions.
8. Serve hot with rice.

Source: Tilawanta

Lomi Recipe

INGREDIENTS:

• cabbage – 1 ½ cups; chopped
• carrot – 1 piece; chopped
• chicken and/or pork – ½ cup; cooked; sliced
• chicken balls – ½ cup; fried; halved
• cooking oil – ¼ cup
• cornstarch – ¼ cup; dissolved in water measuring about ½ cup
• eggs – 2 pieces; raw; beaten
• garlic – 4 cloves; pounded
• granulated seasonings
• kikiam – ½ cup; fried; sliced
• liquid seasonings
• lomi noodles – ¼ kilogram
• onion – 1 piece chopped
• shrimps – ¼ cup; cooked; shelled

INSTRUCTIONS:

1. In a pan set over medium heat, sauté garlic and onion until onion is clear and garlic is slightly brown.
2. Add in chicken and/or pork.
3. Add in shrimp.
4. Stir fry for about three minutes.
5. Pour in water.
6. Simmer until water has dissolved. This should take at least five minutes.
7. Pour in broth.
8. Allow to boil. This should take at least ten minutes.
9. Dip noodles in broth.
10. Add in carrot and cabbage.
11. Again, simmer for about three minutes.
12. Add in cornstarch.
13. Sprinkle the seasonings.
14. Place eggs.
15. Stir everything.
16. Serve immediately in bowls.

Source: Hub Pages

Monggo Beans With Malunggay (or Mung Bean Soup Recipe)

INGREDIENTS:

• 2 cups dry monggo beans, mung beans, or green lentils
• 6 cups vegetable broth
• 1 tablespoon oil
• 1 onion, minced
• 2 cloves garlic, minced
• 1 tablespoons freshly grated ginger
• 1 cup coconut milk 
• 1 bunch chopped or pulled malunggay leaves (or spinach)
• salt to taste

INSTRUCTIONS:

1. Boil: Bring the broth to a boil in a large pot. Add the rinsed monggo beans and cook, uncovered, for about 40 minutes. I checked on mine every 10 minutes and added more water as needed (mine needed more water every time I checked it). You want the consistency to be like a very thick soup.
2. Saute: Heat the oil in a large skillet over medium heat. Saute the onion, garlic, and ginger in the oil in a large nonstick skillet until soft and fragrant, about 3 minutes. Add to the monggo pot and allow the mixture to simmer together for a few minutes.
3. Mix: Stir in the coconut milk and malunggay leaves. Remove the monggo pot from the heat. It just needs to be hot enough to very slightly wilt the leaves. Serve over rice or plain, like a soup.

Source:Pinch Of Yum

Corn, Sweet Potato And Lobster Chowder Recipe

INGREDIENTS:

• 1/8 cup olive oil
• 1 large yellow onion, finely chopped
• 1 red chili, minced
• 8 stalks celery, finely chopped
• 1 yellow bell pepper, finely chopped
• 1 cup white wine
• 4 cups chicken stock
• 6 ears fresh corn
• 1 large sweet potato, peeled and finely chopped
• 4 cups water
• 1 teaspoon red pepper flakes
• 5 green onions, finely sliced
• Kosher salt
• 1 cup coconut milk
• chives for garnish
• 2 lobster (OR 1 pound shrimp in shells). Remove the meat and reserve the shells.

INGREDIENTS:

1. In a large heavy pot, heat the olive oil over medium heat. Add the onion, chili, celery and bell pepper to the pot and sweat 7 minutes.
2. Add the lobster shells or shrimp shells and sweat another 5 minutes.
3. Add the white wine and stir any caramelized bits up from the bottom of the pot. Add the broth and stir.
4. Add the sweet potatoes and the water and red pepper.
5. Add the green onions.
6. Add the fresh corn and add the lid to the pot. Reduce the heat to low and simmer for 20-25 minutes.
7. Add the coconut milk to the soup and simmer another 5 minutes. Remove the shells from the pot.
8. Using a stick blender, puree just for a few pulses, so that you maybe roughly puree about 1/4 of the soup- just enough to add some smoother texture to the soup.
9. Season to taste with kosher salt.
10. Add the lobster meat, cut into bite sized pieces, or the shrimp and cook for a few minutes until the meat has just turned pinkish and opaque.
11. Garnish with fresh chives and serve hot.

Source:Heather Christo

Corn Egg Drop Soup Recipe

INGREDIENTS:

• 1 fresh sweet corn or canned sweet corn
• 2 middle sized eggs, whisked
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 3/4L clean water
• 1 spring onion
• Several drops of sesame oil

INGREDIENTS:

1. Prepare a fresh sweet corn or purchase niblet from supermarket.
2. Chop the sweet corns with knife; keep 1/2 of the sweet corns in a small bowl.
3. Add the left sweet corns and 3/4 L clean water in food processor to make the basic juicy sauce. Filter the liquid out. Bring the corn juice to a boiling in a pot.
4. Add the left half of sweet corns and cook for around 4 minutes. Add salt at this time.
5. During the process, use high fire and slowly stir the whisked egg liquid in. Stir the soup with a scoop continually. And in one direction please.
6. Mix cornstarch with around 1 tablespoon of water and then add the water starch to the soup. Bring to boiling again. Serve hot with spring onions garnished and sesame oil.

Source:Chinasichuan Food

Thai Coconut Soup Recipe

INGREDIENTS:

• 3 lemongrass stalks
• 1 2-inch chunk ginger, about 1 1/2" diameter (or equivalent)
• 2 tsp. vegetable oil
• 2 can (14.5 oz.) low sodium chicken broth
• 2 2/3 tbsp. sugar
• 2 tbsp. fish sauce
• 2 tsp. lime juice 
• 2 (13.5 oz.) cans unsweetened coconut milk
• 1 lb. boneless, skinless chicken breast—flattened and sliced into 1/4"x 2" strips
• 4 oz. shiitake mushrooms, sliced into 1/2 strips (caps only)
• 12 sprigs cilantro for garnish

INSTRUCTIONS:

1. Peel off the outer brown, dry layer of the lemongrass, if any. Cut the top half of the lemongrass stalks and discard. Cut off and discard the bulb at the bottom. Place the usable lemongrass portions on a cutting board and cover with plastic wrap. Using a flat mallet or a small hammer, flatten stalks. Peel and slice ginger into 3 or 4 pieces. 
2. Preheat a medium saucepan on medium heat. Add oil. Add lemon grass and ginger. Stir for a couple minutes. Add chicken broth and sugar. Bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes. Remove the lemongrass and ginger with a slotted spoon or tongs. 
3. Add coconut milk, fish sauce, and lime juice. Increase heat to medium and allow to come to heat without coming to a full boil. Add chicken and mushrooms and cook for a few minutes until chicken is cooked through. Serve with cilantro.

Source: In Good Flavor

Chicken Sotanghon Soup Recipe

INGREDIENTS:

• 2 lbs chicken, cleaned
• 4 ounces sotanghon (vermicelli noodles)
• 1 medium onion, minced
• 4 cloves garlic, minced
• 1/2 cup anatto water
• 1/2 cup carrots, julienned
• 3 tablespoons onion leeks, chopped
• 1/2 cup celery, chopped
• 5 cups water
• 2 tablespoons 2 lbs chicken, cleaned
• 4 ounces sotanghon (vermicelli noodles)
• 1 medium onion, minced
• 4 cloves garlic, minced
• 1/2 cup anatto water
• 1/2 cup carrots, julienned
• 3 tablespoons onion leeks, chopped
• 1/2 cup celery, chopped
• 5 cups water
• 2 tablespoons toasted garlic
• 2 to 3 tablespoons Patis (fish sauce)
• 3/4 cup cabbage, shredded
• 1 teaspoon ground black pepper
• 1 piece chicken bouillon
• 1 piece dried bay leaf
• 2 to 3 tablespoons Patis (fish sauce)
• 3/4 cup cabbage, shredded
• 1 teaspoon ground black pepper
• 1 piece chicken bouillon
• 1 piece dried bay leaf

PROCEDURE:

1. Pour water in a saucepan, apply heat, and let boil.
2. Put-in bay leaf and chicken. Simmer until chicken is tender.
3. Remove the chicken and bay leaf from the cooking pot and let cool. Save the water used to tenderize the chicken for later use (as chicken stock).
4. Separate the chicken meat from the bone then tear the meat into small pieces. Set aside.
5. Soak sotanghon noodles in water for 6 minutes
6. In a cooking pot, pour-in cooking oil then sauté garlic and onion.
7. Put-in the chicken, fish sauce and ground black pepper then pour-in annatto water, and chicken bouillon.
8. Pour the chicken stock and let boil. Simmer for 30 minutes.
9. Add the carrots and celery then cook for about 3 to 5 minutes.
10. Put-in cabbage, onion leeks, and sotanghon noodles then cook for 2 minutes more.
11. Turn-off heat and transfer to a serving bowl.
12. Top with toasted garlic and serve while hot. Share and enjoy! 

Source:Chokchow

Vietnamese Style Bulalo (bone marrow) Recipe

INGREDIENTS:

• 2 tablespoons + 4 tablespoons canola oil
• 3 medium yellow onions (2 chopped and 1 sliced thinly)
• ½ tablespoon annatto seeds (atsuete)
• 500 grams boneless beef shank, cut into roughly 1 inch chunks
• 2-3 1.5-inch pieces of bone with marrow (bulalo)
• Salt and freshly ground black pepper
• 2 tablespoons + 2 ½ teaspoons fish sauce (patis)
• 5 trimmed stalks of lemongrass (4 cut into 3-inch pieces and bruised, 1 minced)
• 1 teaspoon + 1 teaspoon sugar
• 2 teaspoons dried chili flakes
• 4 cloves garlic minced
• 1 teaspoon shrimp paste (bagoong)
• 150 grams Vietnamese egg noodles, boiled as per packaged directions
• A large bunch of Vietnamese coriander or culantro, root end removed
• 4 scallions, chopped

INSTRUCTIONS:

1. Heat 2 tablespoons oil in a stockpot then add chopped onions. Cook onions until slightly soft, around 2 minutes. Add annatto seeds and cook until onions are dark yellow, around 4-5 minutes.
2. Season beef with salt and pepper and add to the pot, pushing the onions to one side. Sear for about 4-5 minutes. Add 2 ½ liters of water and bring to a boil. Skim off and discard scum that forms on top. Add 2 tablespoons of fish sauce, bruised lemongrass, and 1 teaspoon sugar. Lower heat and simmer until meat is tender.
3. While your meat is simmering, get on with the chili mix. Place remaining oil, chili flakes, garlic, and minced lemongrass in a small pot and gently simmer until fragrant (about 5 minutes). Remove from heat and stir in remaining fish sauce and sugar. Set aside.
4. When meat is tender add shrimp paste and chili mixture (to taste). Taste for seasoning and adjust if needed. At the last moment toss in Vietnamese coriander and take off heat.
5. Divide noodles into bowls (this will serve 2-3 people). Top each bowl with sliced onions and scallions. Pour the hot broth with some beef and bulalo into each bowl. Serve with remaining chili mix.

Source: 80 Breakfast

Tinola: Filipino Chicken Soup Recipe

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 1 stalk lemongrass, outermost leaves removed and bottom 6 inches (the white part) minced finely
• 4 cloves garlic, minced
• 2-inches fresh ginger, peeled and minced
• 1 whole chicken (4-5 lbs.), cut into serving pieces
• 3 tablespoons fish sauce, plus more to taste
• 8 cups water
• 1 green papaya, peeled, seeded and cut into 1/2-inch wedges
• 1-2 cups chili leaves, picked from stems and rinsed

INSTRUCTIONS:

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onions to the pot and cook until soft and translucent, about 5 minutes. Add the lemongrass, garlic, and ginger and cook another 30 seconds.
2. Add the chicken pieces and fish sauce to the pot, stir and cook for 1-2 minutes until chicken is coated in oil (you don't have to brown the chicken). Add the water to the pot, increase heat to high, and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes. Add the papaya, and continue simmering until papaya is tender, 10-15 minutes.
3. Taste the soup for seasoning, and add more fish sauce if needed. Salt can also be used at this point as well.
4. Remove the pot from the heat, add the chili leaves and stir. Cover the pot for 3-5 minutes, or until the chili leaves wilt. Serve with white rice (I like to put a scoop of rice in my soup bowl).

Source: Burnt Lumpia

Chicken Pho Recipe

INGREDIENTS:

SOUP

• 3 chicken breasts
• 3 quarts chicken stock
• 1 teaspoon ground ginger
• 1 (16oz.) package of dried rice noodles 
• 2-3 cups chopped cilantro
• 2 cups chopped green onions

GARNISH

• 1/4 cup chopped cilantro
• 4 - 5 shallots; finely chopped
• 1/2 - 1 teaspoon vegetable oil
• 1 lime; sliced
• 1/4 cup chopped green onions
• plum sauce

INSTRUCTIONS:

1. Start by grilling your chicken until the internal temperature reaches 165° F.
2. Shred the chicken and cover with foil to keep warm, then set aside.
3. While chicken is grilling, in a dutch oven or equivalent, heat the chicken stock over high heat until boiling; Add ginger to stock and stir.
4. In a third pot, cook your rice noodles according to the package directions.
5. In a small frying pan, heat the vegetable oil until hot.
6. Add the shallots to the hot pan and cook until brown and crispy.
7. While all the pots & pans are cooking - prep the garnishes while keeping watch. Arrange the 1/4 cup chopped cilantro, fried shallots, lime slices, 1/4 cup green onions, and plum sauce into small bowls onto a platter.
8. Once everything is cooked, start layering in separate bowls. Fill each bowl with the cooked noodles, shredded chicken, chopped cilantro, and chopped green onions.
9. Next, ladle the hot ginger-infused chicken stock onto the layers in each bowl.
10. Serve each bowl with the assortment of garnishes.

Source: Mama Miss

Crab & Sweetcorn Chowder Recipe

INGREDIENTS:

• 1 onion, finely chopped
• 1 leek, green and white parts separated and sliced
• 2 carrots, chopped
• 850ml-1 litre/1½ pints - 1¾ pints low-sodium chicken or vegetable stock
• 1 large potato, diced
• 175g/ 6oz frozen sweetcorn
• 170g can white crabmeat, drained
• 4 tbsp light crème fraîche
• 1 tsp chopped chives

INSTRUCTIONS:

1. Put the onion, white part of the leek and carrots in a large pan and pour on a few tbsp of the stock. Cook over a medium heat for about 10 mins, stirring regularly until soft. Add a splash more stock if the vegetables start to stick.
2. Add the potato, green leek and most of the stock, and simmer for 10-15 mins, until the potato is tender. Tip in the sweetcorn and crab meat, then cook for a further 1-2 mins. Remove from the heat and stir in the crème fraîche and some seasoning. Add the rest of the stock if the soup is too thick. Sprinkle with the chives and serve with brown bread, if you like.

Source: Good Food

15 Minute Coconut Curry Noodle Soup Recipe

INGREDIENTS:

• 2 tablespoons oil
• 3 garlic cloves, chopped
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Thai red curry paste
• 8 oz. boneless chicken breast or thighs, sliced
• 4 cups chicken broth
• 1 cup water
• 2 tablespoons fish sauce
• 2/3 cup coconut milk
• 6 oz. dried rice vermicelli noodles
• 1 lime, juiced
• Sliced red onion, red chilis, cilantro, scallions to garnish

INSTRUCTIONS:

1. In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
2. Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it's too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.

Source: The Works Of Life

Bacon-Cheddar Cauliflower Chowder Recipe

INGREDIENTS:

• 8 slices center-cut bacon, chopped and divided
• 1/2 small onion, chopped OR 1 teaspoon onion powder
• 1 celery stalk, chopped
• 2 garlic cloves, minced
• salt & pepper
• 4 cups shredded or grated cauliflower (1/2 large head)
• 2 Tablespoons water
• 2 Tablespoons gluten-free or all-purpose flour
• 2 cups chicken broth, divided
• 2 cups 2% milk
• 3-4 dashes hot sauce (or more or less)
• 2-1/2 cups (12oz) shredded sharp cheddar cheese, divided
• 2 green onions, chopped (optional)

INSTRUCTIONS:

1. Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
2. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
3. Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
4. Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese a little at a time until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.

Source: Iowa Girl Eats