Now that fall is here I thought it would be perfect to share a great soup recipe and if you feel like baking a cream scone recipe to die for. C' on people let's get cooking.
Thai-Coconut Chicken Soup
4 cups of chicken Stock/Broth (1 32 oz box)
1 Stalks of Lemongrass cut into 2 inch pieces and crushed
2 cans of (14 oz) unsweetened coconut milk
1 lb of chicken breasts cut into cubes
4 green onions chopped
3 Tbs of fish sauce
2 fresno red pepper chopped or green chili peppers (or dried red pepper flakes 1 tsp or more to taste)
2 Tbs of light brown sugar
1 cup of white mushrooms cleaned thinly sliced
1/2 cup of lime juice
Add salt to taste if needed
Fresh cilantro leafs or basil leafs
Preparation:
In a large saucepan, combine the broth, lemongrass. Place over medium heat and slowly bring to a boil. Boil for 1 minute.
Reduce the heat to low, add the coconut milk, stir to combine and bring to a simmer. Add the lime juice, fish sauce, brown sugar and chili paste; mix well and simmer for 5 minutes. Add the chicken pieces and simmer until tender, 4 to 5 minutes. Add the mushrooms and simmer until tender, about 1 minute more.
To serve, ladle into warmed bowls. Float the chili slices and cilantro leaves/ or basil leafs on top.
Serves 4 to 6.
Double this recipe and freeze the rest for a cold rainy day.
Make this recipe the day before, and have them for breakfast the next morning.
Cranberry Orange Cream Scones
Ingredients
Makes 10 scones
3 cups bread flour
3/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 cups heavy cream
2 tablespoons milk to brush scones before baking
3 tablespoons coarse sugar for topping
1/2 cup plus two Tbs of dried cranberries
Zest of one orange
Preparation:
Cut two 10-inch circles of parchment or waxed paper. Use one to line a 10-inch round cake pan. Reserve the second piece.
Sift the flour, sugar, baking powder, and salt together into a mixing bowl. Make a well in the center of the flour mixture.
Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
Place the dough into the lined cake pan and press into an even layer. Cover the dough with the second parchment paper circle. Freeze the dough until very firm, at least 12 hours.
Preheat the oven to 350°F. Line a baking sheet with parchment paper or by spraying it lightly with cooking spray.
Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board. Cut the dough into 10 equal wedges and place them on the baking sheet about 2 inches apart. Brush the scones with milk or an egg wash and sprinkle with the sugar.
Bake the scones until golden brown, 30–40 minutes. Cool them on the baking sheet for a few minutes then transfer to cooling racks. If you don't want to bake all 10 wedges save them on a Ziploc in the freezer and bake them when ever you need them. They freeze well up to 6 weeks.
Check with me soon I am working on some great thanksgiving Hor D' Oeuvres for you.
Have a delicious day!
Thai-Coconut Chicken Soup
4 cups of chicken Stock/Broth (1 32 oz box)
1 Stalks of Lemongrass cut into 2 inch pieces and crushed
2 cans of (14 oz) unsweetened coconut milk
1 lb of chicken breasts cut into cubes
4 green onions chopped
3 Tbs of fish sauce
2 fresno red pepper chopped or green chili peppers (or dried red pepper flakes 1 tsp or more to taste)
2 Tbs of light brown sugar
1 cup of white mushrooms cleaned thinly sliced
1/2 cup of lime juice
Add salt to taste if needed
Fresh cilantro leafs or basil leafs
Preparation:
In a large saucepan, combine the broth, lemongrass. Place over medium heat and slowly bring to a boil. Boil for 1 minute.
Reduce the heat to low, add the coconut milk, stir to combine and bring to a simmer. Add the lime juice, fish sauce, brown sugar and chili paste; mix well and simmer for 5 minutes. Add the chicken pieces and simmer until tender, 4 to 5 minutes. Add the mushrooms and simmer until tender, about 1 minute more.
To serve, ladle into warmed bowls. Float the chili slices and cilantro leaves/ or basil leafs on top.
Serves 4 to 6.
Double this recipe and freeze the rest for a cold rainy day.
Make this recipe the day before, and have them for breakfast the next morning.
Cranberry Orange Cream Scones
Ingredients
Makes 10 scones
3 cups bread flour
3/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 cups heavy cream
2 tablespoons milk to brush scones before baking
3 tablespoons coarse sugar for topping
1/2 cup plus two Tbs of dried cranberries
Zest of one orange
Preparation:
Cut two 10-inch circles of parchment or waxed paper. Use one to line a 10-inch round cake pan. Reserve the second piece.
Sift the flour, sugar, baking powder, and salt together into a mixing bowl. Make a well in the center of the flour mixture.
Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
Place the dough into the lined cake pan and press into an even layer. Cover the dough with the second parchment paper circle. Freeze the dough until very firm, at least 12 hours.
Preheat the oven to 350°F. Line a baking sheet with parchment paper or by spraying it lightly with cooking spray.
Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board. Cut the dough into 10 equal wedges and place them on the baking sheet about 2 inches apart. Brush the scones with milk or an egg wash and sprinkle with the sugar.
Bake the scones until golden brown, 30–40 minutes. Cool them on the baking sheet for a few minutes then transfer to cooling racks. If you don't want to bake all 10 wedges save them on a Ziploc in the freezer and bake them when ever you need them. They freeze well up to 6 weeks.
Check with me soon I am working on some great thanksgiving Hor D' Oeuvres for you.
Have a delicious day!
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