Japanese Onion Soup

I had this at a restaurant years ago and was able to recreate it. It is a very simple soup to have along with your favorite asian recipes. Enjoy!

Serves 4

1 can chicken broth
1 can beef broth
1 large carrot
1 stalk celery
1 large onion
4 cloves of garlic
2 tablespoons soy sauce
1 teaspoon ginger powder
1 teaspoon onion powder

Coarsely chop vegetables and garlic. Keep in mind that everything will get strained before serving. Put all ingredients in a medium sauce pan and heat until boiling. Reduce heat to medium-low, cover and simmer for 45 minutes. Strain and serve. I put it in large coffee mugs so it can be sipped. Garnish with green onion, if desired.

The Most Delicious Rib Rub and Baby Back Ribs EVER!!!

My husband and I put this rub on our ribs and it has the most amazing flavor! You can also put it on chicken or steak. I do not add the cayenne pepper to mine because I do not like things too spicey. This is a recipe you can brag about! Enjoy!!!

Makes 1 cup

2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
1 tablespoon salt
2 tablespoons chili powder
2 tablespoons cumin powder
2 tablespoons light brown sugar
3 tablespoons paprika (not smoked)
2 teaspoons cayenne pepper, optional

Mix together and store in an air tight container.

For Baby Back Ribs:

Preheat oven to 295. Rinse 1 slab of baby back ribs and pat dry with a paper towel. Sprinkle 1/2 cup rub and massage into the meat. Wrap in foil and place on a cookie sheet. Bake for 3 hours. Remove from foil and brush with barbecue sauce. Heat grill to medium-high. Cook ribs for 8 minutes on both sides, until the sauce caramelizes. Be careful when flipping as the meat will want to fall off the bone. Let rest for 5 minutes before serving.

Cabbage Soup

Okay now don't knock it before you try it! I kow the cabbage can turn some people off, but after simmer all afternoon with different vegetables, it turns into a soft flavorful ingredient. Not to be confused with the "cabbage soup diet", this soup does contain meat. But it is loaded with fiber and one heaping serving only contains 520 calories (made exactly how I do it). Enjoy with your favorite grilled cheese sandwich or alone. It is also excellent reheated the next day. Enjoy!

Serves 4

1/2 head of cabbage, shredded
8 cups beed liquid - 8 cups water with 8 beef bouillon or 8 cups low sodium beef broth
2 large carrots - chopped
4 stalks celery - chopped
1 medium onion - chopped
2 cups fresh or frozen green beans
1 green pepper, chopped
1/2 cup tomato paste
8 oz polish, smoked or kielbasa sausage (I use EckrichTurkey Smoked Sausage - 1/2 the fat)
1/2 teaspoon black pepper

Mix all ingredients into a large crock pot. The liquid will not completely cover vegetables but as they cook down it will. Turn on high and cook for 6 hours, stirring occasionally.

Steak and Pepper Hoagies

I was craving something flavorful and somewhat fattening. This recipe is not fattening but definately flavorful. I also came up with a clone for Arby's Horsey Sauce to have on the sandwich. Not exact but still delicious!I made my "Potato Salad" Oven Fries on the side (from a previous post). Enjoy!

Serves 4

1 lb top sirloin, very thinly sliced

1 red pepper, thinly sliced

1 medium onion, thinly sliced

1/4 teaspoon salt

dash of black pepper

2 tablespoon extra virgin olive oil

3 tablspoons soy sauce

2 tablespoons worcestershire sauce

4 toasted hoagie rolls

horseradish sauce - recipe below (optional)

Heat oil in a large frying pan on high. Add meat red peppers, onion, salt and black pepper. Once the vegetables become tender, drain off liquid in pan. Place back on burner and add soy sauce and worcestershire sauce. Stir frequently until lightly brown. Do not burn. Spoon onto hoagies. See recipe below for optional horseradish sauce.

Horseradish Sauce (Arby's Horsey Sauce clone)

1/2 cup light mayonnaise

1 tablespoon + 1 teaspoon prepared horseradish

2 teaspoons sugar

1/4 teaspoon salt

1/2 tablespoon white vinegar

Mix ingredients together and refrigerate until you are ready to use it. Spread a light layer on hoagie and top with steak and onion mixture.

Sirloin and Vegetable Kabobs over Seasoned Rice

This is actually a clone that I came up with that mirrors my favorite meal at Texas Roadhouse, with a lot less fat. Below is a chicken version with slightly different ingredients.

Sirloin Kabobs
1 lb top sirloin steaks, trimmed and cut into 1 inch pieces
2 tablespoons soy sauce
1 1/2 tablespoons worcestershire sauce
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon black pepper
juice from half lemon

Place ingredients in a bowl and mix together. Regrigerate for atleast 3 hours. If using wooden skewers, soak for 30 minutes so they do not burn. Slide meat on skewers, discarding remaining marinade. I cook my meat seperate from my vegetables because the meat gets done faster.

Vegetable Skewers
1/2 green pepper, cut into 1 inch pieces
1/2 red pepper, cut into 1 inch pieces
1 medium onion, cut into 1 inch pieces
10 cherry tomatoes
10 small fresh mushrooms
2 tablespoons olive oil or olive oil cooking spray
pinch salt

combine vegetables with olive oil and salt and slide onto skewers. Place on medium-high grill. Once the vegetables are ready to flip, add the steak. Cook for 6 minutes on each side, continuing to flip the vegetables to avoid scorching. Remove from grill cover with foil and let rest 5 minutes.

Seasoned Rice
Serves 4

1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon margarine
2 tablespoons tomato paste
1 cup long grained
2 cups water
2 beef bouillon
1/4 teaspoon black pepper
1 tablespoon fresh parsley, finely chopped

In a medium sauce pan, melt margarine on medium heat. Add onion and garlic, stirring occasionally until translucent. Do not allow to brown. Stir in tomato paste and cook for 1 minute. Add rice, water, bouillon, black pepper and parsley. Turn on high and bring to a boil. Then reduce heat to low and simmer covered for 20 minutes. Fluff with a fork and serve with kabobs.

Homemade Potato Soup

This is actually my husbands aunts recipe but I tweeked it a bit to make it my own.

6 large russet potatoes, peeled and cut into 1 inch pieces

3 stalks of celery, chopped
1 large carrot, chopped
1 medium onion, diced
5 srips bacon, cooked and crumbled
1 can chicken broth
2 chicken bouillon cubes
1 cup light sour cream
1/4 cup flour
1 cup milk
1 teaspoon garlic powder
salt and pepper to taste

Place the potatoes in large pot. Add just enough water to cover. Salt water and bring to a boil. Reduce to medium and stir occasionally until fork tender. While potatoes are cooking, place remaining diced vegetables in 1 cup water, with 1 chicken bouillon. Bring to a boil and reduce heat to medium. Cook until vegetables are tender. Once the potatoes are tender and liquid is reduced, add the broth and 1 chicken bouillon. Stir to slightly mash the potatoes but still leave lumpy. Now add the cooked vegetable mixture, including its liquid. In a bowl, stir together milk, flour and sour cream. Add to soup stirring constantly until blended. Add garlic powder, bacon, salt and pepper. If you want a thinner soup, at this point add an additional can of chicken broth. Heat all the way through and serve. If desired, you can top with cheese, sour cream, green onion, crackers, bacon, etc. Enjoy!