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So Good My Kids Ate It!

Want to talk about a way to warm up in the chilly months of winter? This is it right here. Light, refreshing, versatile, and very little clean up because it is done in a crack pot. You can probably use beef ribs, but I chose pork.


Faux Vietnamese Lemon Grass Soup

Ingredients:
1-1 1/2lbs. Pork ribs
Salt
Pepper
Smoked paprika
2 Stalks Lemon grass
2 Fennel stalks with fronds(if you want you can use the bulb too)
16 oz. Frozen mixed veggies(I used broccoli, carrots, and water chestnuts, they added nice crunch)
2 Sprigs fresh thyme
4 cups Beef broth
1/4 lb. Snap peas
1 Anaheim pepper
Water


  • Sprinkle ribs with salt, pepper, and paprika to your taste.


  • Place into crock pot along with frozen veggies.


  • Slice fennel into small rounds including fronds and place in pot.


  • Cut lemon grass into pieces big enough to remove after cooking has ended. Place in pot.


  • Add thyme sprigs.


  • Slice pepper into thin strips. Leave seeds if heat is desired. Add to pot.


  • Add snap peas on top.


  • Add broth and then water until pot is 3/4 full.


  • Cook on high for eight hours.


  • remove meat and shred discarding bones. Return meat to pot.


  • Remove lemon grass and discard.


  • Optional:Drain fat off top of soup using gravy separator.


  • Using tongs place some meat and veggies into a deep bowl. Ladle broth on top. Inhale fragrance and enjoy!

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A Kitchen Witches Book Of Tasties

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