Soup or Stew

Broth: 6 Cups good chicken broth (kitchen basics preferred) 1 jalapeno (thinly sliced, with or without seeds) 4 cloves garlic (smashed) Large thumb of Ginger (peeled and sliced) 4 tbl Gochujang 1 tbl chili crisp (little less if not quite as spicy preferred) 1 tbl soy sauce 1 tbl sesame oil (toasted is fine too) 1 tsp chili-garlic sauce 1 tsp rice wine vinegar (seasoned or unseasoned) Siracha (to taste, only a tsp if not sure) For the Ramen: 1/2 pound chicken breast 2 packets of ramen 1 large carrot (thinly sliced) 1.5 cups some type of vegetable (shiitake mushrooms, mild peppers, onion, spinach) 1 tsp sesame oil ...

Ingredients 1 tbsp olive oil 1 tbsp butter 1 yellow onion, minced or in food processor 3-4 cloves garlic, minced or in food processor 1 tsp salt or more to taste 1 tsp dill, if using fresh (don’t have to) throw in food processor with garlic and onion Lots of ground black pepper 1 lb, 12 oz can crushed, concentrated tomatoes 2 cups water 1 tbsp honey (optional) 1 tbsp mayonnaise or sour cream (for texture and appearance) 2 medium fresh tomatoes, diced small For optional toppings: yogurt, minced parsley, minced basil, minced scallions or chives Instructions Heat olive oil and butter in dutch oven or deep pan. Add onion, garlic, salt, dill, and black pepper. Cook until the onions are translucent. Note: It is best to throw the onion, garlic and dill (if fresh) in food processor to mince them even better prior to cooking Add canned, crushed tomatoes, water, and optional honey. Cover and simmer for 30 minutes over low heat About 5 minutes before serving, whisk in mayonnaise or sour cream, and stir in diced tomatoes Serve with option toppings, added by the eater Garlic Bread (10/10) Ingredients: fresh baguette or similar bread, sliced 1/2" i.e. thin ish, butter or country crock, garlic salt, and parmesan cheese (the flakes not the ground stuff) ...

Ingredients 3 pounds skinless and boneless chicken thighs 2 - 14 ounce can full-fat coconut milk 5 tablespoons peanut butter (or almond butter) Whole jar Thai red curry paste 2 tablespoon sweet chili sauce optional 3 teaspoons garlic powder 3 teaspoon salt 1 teaspoon ginger powder 1 teaspoon cayenne, adjust to taste Optional Toppings: Handful of fresh Thai basil and/or cilantro chopped Crushed peanuts or almonds 1 lime cut into wedges or just lime juice Instructions Add the coconut milk, chicken, peanut butter, curry paste, chili sauce and spices to an instant pot and mix well Pressure cook at high heat and pressure for 5 minutes then natural release for another 10 minutes. (Or just set to cook for 10-15 if you don’t want to deal with multiple actions here) Remove, shred and replace chicken in pot Serve with optional toppings in a bowl over rice or rice noodles

Broth: 1 tbl vegetable oil 1/2 cup onion (or shallots) thinly sliced 1 tbl ginger minced (~1 inch knob) 2 tbl Thai green curry paste 4 cups low sodium chicken broth (kitchen basics is best) 1 can coconut milk 2 tbl fish sauce 4 packed tsp brown sugar 2 tbl lime juice (1 lime) 1/2 tsp turmeric For serving: 4 oz thin rice noodles 2 cups shredded chicken (from a rotisserie chicken ideally) Handful fresh cilantro 3 bunches of green onions, only the white part sliced Siracha Lime wedges Instructions: In a soup pot over medium low heat, cook onion and ginger. Stir frequently until softened. Add curry paste and cook, stirring constantly for ~1 minute more. Add chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric. Bring to simmer and simmer for 5 minutes. Meanwhile, cook the rice noodles according to package directions. Serve. Divide chicken and noodles in bowls. Ladle in broth. Add as desired: green onions. Cilantro, Siracha and lime wedges.

Ingredients (sauce) Olive oil 1 lb spicy italian ground sausage 1 large onion diced 5 cloves garlic minced 4 cups chopped potatoes (relatively small or larger to preference) 4 cups stock (veggie or chicken) 1 tsp oregano Salt and pepper to taste 1/2 cup heavy cream 2-3 cups chopped (well) kale Optional: cooked bacon bits and saltines Instructions In instant pot, saute mode, brown the sausage and at least mostly cook. Add onion and garlic and saute for another couple minutes stirring enough that it does not burn. Add potatoes, stock and dry seasonings and stir together well. Close lid and pressure cook high heat and pressure for 10 minutes at said states. Press quick release when done and let de-steam before opening. Serve with optional saltines and bacon bits as toppings.