Preheat the oven to 325°F.
Wrap the potatoes in foil and place in the preheated oven.
Place the bacon in a pan and place the pan in the oven. Cook on one side for about 10 minutes and turn the bacon. Cook on the other side for 10 minutes. Remove the pan from the oven and place the bacon on a paper towel to drain.
Slice the white part off of the green onion and reserve the green parts for later (put them in the refrigerator). Place them in the pan with the rendered fat from the bacon and return the pan to the oven.
Roast the onions for about 15 minutes. Toss once or twice.
Remove the green onions from the oven and place on the paper towel with the bacon to cool.
When the bacon and onions are cool, cut them into small dice.
Place them back in the pan with the bacon fat.
When the potatoes are done (about an hour) remove them from the oven and let them cool.
Slice the potatoes in half and scoop out the flesh. Add it to the pan.
Coarsely chop the potato skin into about 1/4 inch pieces. Add the potato skin to the pan.
Add the milk, water, buttermilk, and pepper to the pan.
Slice the tops of the green onions crosswise. Add them to the soup and stir until well blended.
Reheat gently over medium heat.
Serve the soup topped with the shredded cheese.
Place the sesame oil in a medium sauce pan over medium heat.
Add the minced ginger and cook slowly for about 2 minutes.
Add the white part of the green onions and cook for another minute.
Add the sliced mushrooms and cook for about 3 minutes.
Add the vegetable stock, coconut milk, curry paste, soy sauce and fish sauce. Stir well.
Slice the lemongrass stalks lengthwise and then tie in the center with a string. Add to the pan.
Reduce the heat to medium low so that the soup is barely simmering.
Cook slowly for 20 minutes. (You can make the rice while the soup is cooking.)
Add the shrimp and the green part of the green onions.
Cook for about 5 minutes until the shrimp are done.
Remove the lemongrass and discard.
Serve over rice then top with cilantro.
Place a large pot over medium-high heat.
Add chicken thighs and cook, stirring frequently, for about five minutes or until lightly browned.
Remove to a bowl and set aside.
Add 2 teaspoons oil to the pot and add the mushrooms.
Reduce the heat to medium and sauté, stirring occasionally for about 10 minutes until well browned.
Remove to a bowl and set aside.
Add two teaspoons of the sesame oil to the pan.
Add the ginger, garlic and jalapeno and cook for two minutes. Stir frequently.
Add the carrots, coconut milk, vegetable stock, curry paste and fish sauce and return the chicken to the pot.
Stir gently and simmer the soup very slowly, uncovered, for 20 minutes. Do not allow to boil.
While the soup is simmering, place the water in another stock pot and bring to a boil.
Add the pad Thai noodles and cook according to package directions until just al dente – do not overcook.
When ready to serve, place 1/4 of the drained pad Thai noodles in the bottom of each bowl, add the soup, then garnish with 1 Tablespoon cilantro leaves.
Place the olive oil in a large stock pot over medium heat. Add the red pepper, green pepper, red pepper flakes and garlic. Cook for about 4 – 5 minutes stirring frequently.
Add the wine, salt, bay leaves, pepper, thyme, marjoram, oregano, tarragon, potatoes and water. Simmer, stirring occasionally but gently, for about 45 minutes until all but about 2 cups of liquid is left.
Add the mussels, clams, shrimp and scallops and cook until the mussels and clams are open and the shrimp and scallops are cooked through — about 5 – 8 minutes.
Serve.
Preheat the oven to 325°F.
Place the olive oil in a Dutch oven or large stock pot over medium heat.
Add the garlic and cook for about one minute. Stir frequently.
Add the onions and celery.
Cook for about 3 minutes. Stir frequently.
Add the carrots, peppers and sausage.
Cook for another 3 minutes. Stir frequently.
Add the lentils, thyme, sage, salt, pepper and water.
Stir and cover.
Place the pot in the oven and cook for 50 minutes. Stir about every 15 minutes.
Serve.
Preheat the oven to 325°F.
Place a large stew pot or Dutch oven with a lid over high heat.
Add the lamb and cook, stirring frequently, until browned on all sides.
Remove the cooked lamb to a plate.
Reduce the heat to medium high and add the garlic and onion.
Cook for 5 minutes until the onions begin to turn translucent. Stir frequently.
Add the canned chickpeas, celery, carrots, salt, pepper, water, tomato paste, harissa and the cooked lamb.
Stir well, cover and place in the oven.
Cook for 3 hours, stirring about every 30 minutes.
Serve.
Place the oil in a large saucepan over medium high heat.
Add the onions and cook, stirring frequently, for about 10 minutes until the onions are lightly browned.
Remove half of the onions and set aside.
Add the chicken thighs to the pan and cook for about 4 minutes. Stir frequently.
Add the carrots, chicken stock, two cups of the water, curry powder, salt and pepper.
Reduce the heat and simmer the soup for about 20 minutes until the carrots are slightly tender but not mushy.
While the soup is cooking place the remaining water in a medium sauce pan over high heat.
When the water boils add the lentils, stir and reduce the heat to a simmer.
Cook the lentils for about 20 minutes.
Remove from the heat and strain the excess liquid.
Place the reserved onions and milk in a blender and puree until smooth.
Add the creamed onions, lentils and peas to the soup and stir.
Heat gently and serve.
Place the peeled and deveined shrimp in the refrigerator until needed.
Place the shrimp shells in a small saucepan with the 2 cups water and bring to a boil, then immediately reduce the heat so the liquid is simmering. Simmer for 10 minutes.
Reduce heat to low. (Note: If you have shrimp stock available to you, you can skip this step and use 2 cups of no salt added shrimp stock instead of simmering the shrimp shells. Simply add the shrimp stock at the same time you add the tomatoes, bay leaves, salt, lemon zest, and honey.)
Place the olive oil in a medium skillet over medium-high heat. Add the garlic, reduce the heat to medium, and cook for 30 seconds, stirring continuously.
Add the onion and cook for 3-4 minutes, stirring frequently.
Add the celery and cook for another 3 minutes, stirring frequently.
Add the can of tomatoes, the bay leaves, salt, lemon zest, honey, and white wine.
Strain the juice from the shrimp shells into the skillet and discard the shells.
Stir well and simmer (adjusting heat if necessary) for 10-15 minutes. The sauce should be fairly thick but still soupy.
Add the shrimp and parsley, stir, and cook for 5 minutes or until the shrimp are pink and cooked through.
Serve immediately.
