Momokawa

Category: Soups

  • MUSHROOM SOUP

    MUSHROOM SOUP

    Ingredients

    8 oz mushroom

    4/3 large size onion

    2 cups non-fat milk

    1 tbsp. fat-free cream cheese

    Nutmeg

    Salt and pepper

    1 teaspoon coconut oil or olive oil

    1 teaspoon molasses (1/2 for people with diabetes)

    2 pcs walnuts (optional)

    Preparation

    1. Wash mushrooms thoroughly using wash cloth or small brush. Pat dry with paper towel. Thinly slice.
    2. Cut onion into thin slices.

    Cooking

    1. Heat coconut oil in a skillet. Sauté the onion and walnuts until browned (make sure the onion is thoroughly browned, it will give the soup sweetness and a really nutty flavor).
    2. Add milk, nutmeg, molasses, salt and pepper. Bring to a boil on low heat.
    3. Allow it to cool down to room temperature then fill it into a blender.

    Nutrition Comments

    Mushrooms are rich in fiber. The natural oily and nutty flavor of mushrooms makes this soup taste great even without use of much oil. This simple recipe is perfect for people who have to stay on a low fat and low calorie diet.
    To gain the most benefit from the mushroom’s medicinal properties, including vitamin B mushrooms are naturally a great source of (but that gets destroyed once high temperature is applied during cooking) it is recommended to eat raw mushrooms. It makes a wonderful ingredient for salads. Raw mushrooms have an effect of reducing glucose level in our bodies.

     

    Note: This recipe is intended for those people who have to avoid eating certain types of foods due to the health related issues. This recipe will also perfectly suit those who simply want to loose and/or maintain their weight.

     

  • AQUA PAZZA

    AQUA PAZZA

    Ingredients

    For Fish

    1 whole white fish or filet with skin (either branzino, snapper or sea bass)

    Salt & pepper

    1 teaspoon chopped tarragon

    1 teaspoon olive oil

    For Soup

    6-8 little neck clams

    2 sticks celery, cut

    1 medium sized potato, cubed

    2 cloves garlic, crushed

    5-8 grape tomatoes

    5-6 green olives

    Salt & pepper

    1 teaspoon olive oil

    3/4 cup water used to blanch clams

    1/4 cup chicken broth (alternatively fish broth or kelp broth)

    For Garnish

    Sliced paprika

    1 teaspoon chopped tarragon

    Preparation

    1. Sprinkle fish with salt and set aside to drain on a paper towel for 15–20 min. This is to expel the excess water in the fish.
    2. Remove drained fish from the paper towel and sprinkle with tarragon.
    3. Wash clams with a brush thoroughly and soak in salted water in a stainless steel bowl, overnight. Instead of soaking clams overnight, you can blanch them in 2 cups of water.
    4. Once the shells have opened, remove from the bottom of skillet and wash each clam individually in the same water used for blanching.
    5. Strain the water into a separate container. This water will be used for the clam soup.
    6. Cut all vegetables into small pieces.

    Cooking

    1. Heat olive oil in a skillet and add garlic, celery and olives. Sauté for 5–6 min. on medium heat.
    2. Add clam soup (strained water from earlier), chicken broth and a potato and simmer until the potato is tender.
    3. In a large frying pan heat olive oil and add fish. Fry on medium heat until fish is browned. Depending on the size of the fish it’ll take 5-8 min.
    4. Add the entire soup content, including clams, tomatoes and paprika into frying pan. Cover and simmer on medium low for 5-7 min.
    5. Add some salt and pepper to taste. Note: Fish and clams make a tasty and flavorful broth, so salt is usually not needed.

    Nutrition Comments

    Fish is rich in protein and low in fat. The fish oil is a good source of omega-3 fatty acids, DHA and EDP. Clams contain a lot of minerals and taurine that helps reduce and stabilize high blood pressure, reduce cholesterol, fortify the liver and can also act as a preventative means for diabetes.