Zucchini And Pork Soup Recipes

Steps:

• Heat a large stockpot or Dutch oven over medium-high heat. Add 2 tablespoons oil. Add the carrots and onions and saute until they begin to caramelize. Next, add the ginger, garlic and habanero. Saute until the vegetables become aromatic, about 1 minute. Add the remaining 2 tablespoons oil and the mushrooms and cabbage. Stir in the tamari sauce, chicken stock and pork. Reduce the heat to low, cover and let simmer about 20 minutes.
• To serve, divide the prepared noodles between 4 entree-size bowls. Ladle the soup into the bowls and garnish each with cilantro leaves, bean sprouts and lime wedges. Drizzle with additional tamari sauce, if desired.
• Preheat the oven to 425 degrees F.
• In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
• Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
• Add the zucchini, bring back to a simmer and cook until tender, about 10 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir the basil into the soup and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
• Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
• Serve hot and garnish with a sprinkle of almonds, basil leaves and a drizzle of oil.

Steps:

• Make meatballs: Tear bread into small pieces and place in a bowl. Pour over 1/4 cup cold water. Set aside for 5 minutes to soften. Combine mince, ham, egg yolk and parmesan in a bowl. Squeeze water from bread and add bread to mince mixture. Mix well. Season with pepper. Shape tablespoons of mixture into balls and place on a plate. Cover and refrigerate until ready to use.
• Heat oil in a large saucepan over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, for 5 minutes or until vegetables soften. Add zucchini and cook for 2 minutes.
• Add stock and bring to the boil. Reduce heat to low. Add pasta and simmer, uncovered, for 10 to 15 minutes or until pasta is tender.
• Carefully drop meatballs, 1 at a time, into soup and stir gently. Simmer for 5 minutes or until meatballs are cooked through. Season with salt and pepper. Ladle soup into warmed bowls. Top with parmesan. Serve.

Steps:

• In a skillet over medium heat, cook pork in oil until browned, about 5 minutes. Add onion and garlic; cook for 5 minutes or until onion is tender. Add tomato juice and seasonings; simmer, uncovered, for 5 minutes. Add the zucchini; cook and stir until crisp-tender, about 5 minutes. Serve over noodles.

Steps:

• Place mushrooms in a medium bowl and cover with hot water. Let sit until ready to use.
• Pour 10 cups hot water into a medium pot. Season generously with salt, cover, and bring to a boil. Cook noodles according to package directions, adding bok choy during the last minute of cooking. Drain noodles and bok choy; rinse with cold water.
• Meanwhile, heat 1 Tbsp. oil in a large pot over high. Add pork, 3/4 tsp. salt, and 1/2 tsp. pepper and cook, stirring and breaking up meat slightly, 3 minutes. Add half of the scallions and cook, stirring occasionally, until pork is just cooked through, about 3 minutes more. Add miso and cook, stirring, until incorporated, about 30 seconds. Stir in broth, soy sauce, and 2 tsp. Sriracha.
• Drain and slice mushrooms; add to pot. Cover and bring to a low boil. Uncover pot, reduce heat to medium, and simmer 5 minutes. Taste and adjust seasonings, if necessary.
• Meanwhile, using a mandoline or the large holes on a box grater, coarsely grate carrot and zucchini until you have 1 1/2 cups each. Divide noodles, bok choy, carrot, and zucchini among bowls. Top evenly with soup, eggs, if using, basil, and remaining scallions. Serve with additional sesame oil and Sriracha for drizzling alongside.

Steps:

• Place flour in a resealable plastic bag. Add pork cubes. Seal bag and shake to coat. In a large skillet, heat 1 teaspoon oil over medium high heat. Add pork and brown in oil for about 8 to 10 minutes. Set aside.
• In a 5 to 8 quart soup pot, heat remaining teaspoon of oil over medium heat. Add the onions, garlic and bell pepper. Saute for just a few minutes until tender, but not browned.
• Add reserved pork, zucchini, sun-dried tomato bits, mushrooms, diced tomatoes, chicken broth, oyster sauce, basil, oregano, salt and pepper. Heat until almost boiling, then reduce heat and simmer for 10 to 15 minutes. Sprinkle with cheese and serve.

Steps:

• In one saucepan put in all zucchini and saute it until it is tender (about 10 minutes). Make sure you keep turning the zucchini over. Season them with garlic salt.
• In another saucepan brown the pork chops seasoned with the pepper and garlic salt (I use alot of garlic salt) on both sides.
• Place the chops in a 9x13 baking dish and then put the tomatoes in the saucepan and let them cook a little bit.
• In a bowl combine the soup and sour cream and milk. Then once mixed add in the stuffing and coat well.
• Lay the zucchini on the pork chops, then the tomatoes, and sprinkle with a little salt.
• Then spread the stuffing on the other layers and sprinkle the cheeses on top.
• Bake in an oven at 350 for 35-45 minutes, or until chops are fully cooked through.

Steps:

• Place flour in a resealable plastic bag. Add pork cubes. Seal bag and shake to coat. In a large skillet, heat 1 teaspoon oil over medium high heat. Add pork and brown in oil for about 8 to 10 minutes. Set aside.
• In a 5 to 8 quart soup pot, heat remaining teaspoon of oil over medium heat. Add the onions, garlic and bell pepper. Saute for just a few minutes until tender, but not browned.
• Add reserved pork, zucchini, sun-dried tomato bits, mushrooms, diced tomatoes, chicken broth, oyster sauce, basil, oregano, salt and pepper. Heat until almost boiling, then reduce heat and simmer for 10 to 15 minutes. Sprinkle with cheese and serve.