Tom Yum soup

Ingredients:
3 cans of chicken broth
1 stalk of lemon grass (available in whole foods or Asian store), cut into 1cm pieces along the length of the stalk
2 inch piece of ginger, peeled and cut into thin slices
2 tbsp fish sauce
1-2 chillies, chopped fine
3 cloves garlic,chopped
1/3 cup of chopped cilantro leaves
3 tomatoes cut into big pieces
1 can of coconut milk
1 breast of chicken cut into 1cm cubes
1tsp of red chilli flakes
1 tbsp of cooking oil
1 lemon
2 cups of cooked rice or rice noodles

Instructions:
Heat chicken broth in a pot so that the pot is no more than half full. Add lemongrass and ginger and continue at high heat for 20-30 minutes or longer. You should be able to smell it. Strain out the lemongrass and ginger pieces using a colander. Put the broth back into the pot and continue at medium heat.
Add the cut chicken cubes, chopped chillies and garlic and continue for 10-15 minute or till the chicken is cooked. Turn off the heat.
Add tomatoes, stir. After 5 minutes, add fish sauce and stir. followed by the lemon juice.
Put chilli flakes and oil in a bowl and microwave at high for 60 to 90 seconds. Add it to the soup and stir. Add the chopped cilantro leaves.
Add coconut milk and stir. If you donot find or like coconut milk, start with 4 cans of chicken broth in place of three.
The soup could be had on its own, with rice or rice noodles.

Note: You could make a vegetarian soup the same way. Use Veg. broth, soy sauce and mushrooms/tofu/paneer cubes/green vegetables in place of chicken broth, fish sauce and meat resp.

The chicken could also be replaced with fish or shrimp. Take care not to overcook shrimp or fish (over 5 minutes).

Author: Varsha
Source: variation of a friend's soup recipe

Lucy's Tomato Chutney

Ingredients:

4 lb green tomatoes
1 lb apples
1/2 lb raisins
1 lb brown sugar
1 1/4 lb shallots
12 red chillies
1/2 oz dried whole ginger
1/2 oz salt
1 pint vinegar (20 floz)

Instructions:

Cut up tomatoes, pealed apples and shallots (or mince). Chop raisins. Put chillies and ginger in a bag. Combine in a pan and simmer until fruit has boiled down then add the vinegar and simmer until desired consistency is reached. Makes about 7 1/2 lb.

Contributor: Bryan

Sweet Potato Pie

uuuuuh....yum.

Ingredients:

1 pound 3 ounces sweet potatoes, peeled and cubed
1 1/4 cups plain yogurt
3/4 cup packed, dark brown sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
5 egg yolks
Salt
1 (9-inch) deep dish, frozen pie shell
1 cup chopped pecans, toasted
1 tablespoon maple syrup

Instructions:

Special equipment: steamer basket

Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.

Preheat the oven to 350 degrees F.

Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.

Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.


Author: Bryan
Source: Alton Brown, Good Eats

Notes:

Really tasty, even without the pecans and maple syrup.