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Chicken Noodle Soup

2 quarts Chicken Stock
1 stalk Lemon Grass
1 ounce Ginger, sliced
2 (6 ounces) Chicken Breast, poached and sliced
4 ounces Onion, julienne
2 ounces Carrots, julienne
1/2 bag Noodles
Broccolini, blanched
Cilantro

Heat chicken stock in a pot. Add all the other listed ingredients, one at a time while stirring together. Let simmer for a few minutes and serve in a soup bowl topped with a bit of cilantro when ready.

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Soybean-Crusted Kalikali With Stir-Fried Vegetables

2 filets of Kalikali
Salt and Pepper
2 cups Ground Soybean
2 cups Panko or Bread Crumbs
2 ounces Melted Butter
2 ounces Shredded Parmesan
1 tablespoon Parsley, chopped
1 pinch of Paprika
1 teaspoon Garlic, minced
1 tablespoon Green Onions, chopped

Stir-Fried Vegetables
Carrots, julienne
Celery, julienne
Red Bell Pepper, julienne
1/4 cup Chicken Stock
Pea Sprouts
1 tablespoon Aloha shoyu
1 tablespoon Sesame Oil
Optional: 1/2 teaspoon Oyster Sauce

Place filets on a lightly oiled baking pan, skin down. Season lightly with salt and pepper. In a mixing bowl, combine soybean, panko, melted butter, shredded parmesan, parsley, paprika, garlic and green onions. Mix well. Spread mixture over filets and bake at 350 degrees F until browned, approximately 15 to 20 minutes.

Next, prepare vegetable stir-fry by combining carrots, celery and red bell pepper in a wok and tossing quickly over heat. Add chicken stock and mix. Season with salt and pepper. Top with pea sprouts, shoyu and sesame oil. (Optional oyster sauce can also be added at this time also.) Serve vegetables on a serving plate and place baked fish on top.