Bettinas Rezept // Bettina's Recipe Zutaten // Ingredients 4 rote Zwiebeln // red onions 600 g Tofu 4 EL Ol // tbsp. Oil 100 ml Gemuse- oder Huhnerbruhe // Vegetable or chicken stock 4 EL Sojasauce // tbsp. soy sauce 4 EL su?e Chilisauce // tbsp. sweet chili sauce Salz // Salt Koranderblattchen zum Bestreuen // some coriander leaves for decoration Fur 4 Personen, Zubereitungszeit etwa 20 Minuten. Pro Portion ca. 270 kcal, 13 g Eiwei?, 20 g Fett, 9g Kohlenhydrate // Recipe for 4 people, preparation time approx. 20 minutes. per Zubereitung Die Zwiebeln schalen, halbieren und in Streifen schneiden. Den Tofu abtropfen lassen und in etwa 1cm gro?e Wurfel teilen. Die Halfte des Ols im Wok oder in einer gro?en Pfanne erhitzen. Zwiebelstreifen darin unter Ruhren etwa 2 Minuten Braten, an den Rand schieben. Das restliche Ol hineingeben und den Tofu darin in 2-3 Minuten knusprig braten, dabei zwischendurch immer wieder wenden. Bruhe mit Sojasauce und Chilisauce dazugeben, alles grundlich mischen und mit Salz abschmecken. Mit Korianterblattchen bestreut servieren. Preparation Peel onions, cut them into halves and chop them into small stripes. Drain Tofu and chop it into 1cm big cubes. Heat half of the oil in a wok and stir-fry onions for two minutes. Put onions aside. Insert the rest of the oil into the wok and stir-fry tofu for 2-3 minutes until it's crispy. Add stock, soy and chili sauce. Mix everything properly and season to taste with salt. Serve it decorated with the coriander leaves. Und dazu? // Side dish? Reis oder japanische Buchweizennudeln / Rice or Japanese buckwheat noodles Meine Meinung / My Opinion sehr schnell und lecker, besonders mit den fertigen TK-Zwiebeln ;). Ich bevorzuge das Gericht mit su?er Sojaso?e, Bettina bevorzugt wurzige. Es geht also beides und kommt auf den eigenen Geschmack an ;). // very fast and tasty, especially if you use already prepared and then frozen onions. My preferred soy sauce is the sweet one, Bettina likes the spicy one best. So every kind is possible and it just depends on your personal taste ;).

AKA The Best Soup in the History of Soup Ingredients: makes 6-8 servings 450-500g (about 1 lb) Italian sausage, skin removed 1/2 large onion, chopped fine 2 gloves garlic, pressed or chopped fine 1 900ml carton of chicken stock 2-3 cups additional of chicken stock 1 cup water 1 tsp crushed red pepper (it’s a spice, not a vegetable!) 2 large Russet potatoes, cut in half lengthwise and chopped in thin slices 1 cup heavy cream ~2 cups chopped kale (remove thick veins; spinach or chard will do in a pinch) 1. In a LARGE pot that can hold ~10 cups, cook the Italian sausage (no oil needed) until browned. Drain the excess fat and put the cooked sausage aside (covered) or in the refrigerator until later. 2. In the same pot, fry the chopped onion and garlic over medium heat for about 15 minutes, or until the onions are soft and the garlic is browned. Again, no oil needed, as there will still be some sausage oil sitting in the pot. 3. Add the chicken broth (all of it), water, and crushed red pepper, and heat, stirring occasionally, until a boil starts. You may want to cover the pot to help this get going faster. 4. Add the sliced potatoes to the broth and cook them at a low boil until they are soft, about 20-30 minutes. 5. Add the heavy cream and continue to cook until thoroughly heated, about 5 minutes. 6. Stir in the cooked sausage and chopped kale, let simmer a few minutes until everything is hot and ready to eat. ENJOY REALLY HARD. This soup can keep in the fridge up to a week; when reheating, stir well to incorporate the cream.