Portuguese Bean Soup

recipe via kapotrading.com

INGREDIENTS

• 2 lbs sausage*, cut into 1/4-ince pieces
• 1 lb ham hock*
• 1 onion, sliced
• 2 quarts water
• 2 carrots, diced
• 2 potatoes, diced
• 1 small cabbage, chopped
• 3 stalks celery, chopped
• 8oz tomato sauce
• 150z local lima beans OR 2 can (15 oz size) red kidney beans, including liquid

*for information on where to source local meat, check our vendor list here.

Put sausage, ham hock, and onion into a large sauce pot, add water. Cover and cook on low heat for 1 hour. Remove meat from ham hock. Put meat back into soup and add carrots, potatoes, cabbage,celery, and tomato sauce. Cover and continue cooking for 1 1/2 hours, stirring occasionally. Stir in beans, including liquid, and cook a few more minutes, adding more water if necessary. Serve over favorite rice. Enjoy! Makes 12 servings.

Oxtail Soup

INGREDIENTS

• 1 oxtail, cut in sections
• 1/2 cup raw peanuts, blanched
• 1 small piece dried orange peel, optional
• 1 slice ginger, crushed
• 1/4 cup liquor (wine or whiskey, optional)
• Salt to taste
• 1 stalk green onions
• Chinese parsley

Boil oxtail for 5 minutes. Drain. Add all ingredients except garnish and simmer with oxtail until oxtail is tender in as much water as desired. Garnish with chopped green onions and Chinese parsley.

Big Island Chicken Curry

INGREDIENTS

• 2-5 lbs boneless/skinless Chicken thighs & breasts
• 1 small bag Baby carrots
• 2-3 med Potatoes peeled and cut into rounds, (not too thick, not too thin!)
• 1 Onion, sliced thin
• 1 box Golden Curry (mild or Hot) 3 cloves fresh Garlic, smash ’em & remove peel
• 1/2 fresh Lime for juice (tahitian limes from maui are the best)
• Oil for frying
• Salt, Pepper, to taste
• 2 C Water
• 1/2 C Coconut milk
• 1/3 C Shoyu 

Cooking Instructions:

Heat cooking oil in med. cooking pot, just enough to coat bottom of pan). Rinse chicken and cut into med. sized pieces. Salt and pepper chicken; add to hot oil with 2 cloves garlic and brown well; (SMELLS GREAT)… Add carrots, onion,and potatoes once chicken is cooked. Add 1/2 cup water & cover; simmer for a 10 moments. Cut Curry block into small squares; add to the pot with the rest of the water, coconut milk, remaining garlic clove and shoyu. Mix gently until curry is “melted” and blended. Lower heat, cover and simmer for 25 minutes. May add more water if curry is too thick. When potatoes and carrots are tender, squeeze fresh lime juice into pot- mix gently; turn off heat and let finish cooking for 5-minutes. PAU!

Additional Comments: 

Believe it or not, the lime juice adds a great flavor. Of course, gotta serve with hot cooked rice.

Pumpkin Curry Soup

Ingredients

1 medium pumpkin peeled, seeded and cut into cubes ( about 4 cups)
½-1 6oz can of tomato paste ( start with a smaller amount then add more to taste)
½ medium onion, chopped
1 tsp olive oil
2-3 cloves garlic
1 “ ginger, peeled and shredded
1+tsp curry powder
6 + cups of water
1/2c coconut milk
Cilantro for garnishing.
Pinch of salt

Saute the onions, garlic, ginger in the oil until lightly browned. Add the curry powder( start with smaller amount) and stir for a few minutes, then add the pumpkin. Cont to sauté until the pumpkin is a little browned then add the water and tomato paste. Cook until the pumpkin is soft. Puree or mash, adding more water if necessary. Adjust seasonings. Add the coconut milk and cook until heated through.
Serve with a garnish of cilantro. You can also add a little grated and toasted coconut and or toasted pumkin seeds.

Makes about 10 1 cup servings