Chef Tee’s Oodles of Noodles with Shrimp

Oodles n Noodles best pic (2)Serves 4
Prep time: 25 minutes; cooking time: 30 minutes


  • 3 (3 oz.) pkgs. ramen noodles (discard or save seasoning packets for another time)
  • 3/4 lb. large shrimp w/tails, peeled and deveined
  • 3 Tbsps. vegetable oil
  • 1 medium shallot, chopped
  • 1 medium head Napa cabbage, cut into thin slices
  • ½ red bell pepper, cored, seeded and cut into thin slices
  • 2 tsps. fresh ginger, finely chopped
  • 2 cloves garlic, very finely chopped
  • 1/4 cup chopped tomato
  • 1 tsp. (or to taste) siracha
  • 1 Tbsp. soy sauce
  • 1 Tbsp. freshly squeezed lime juice
  • 5 cups low-sodium chicken broth
  • Salt & Pepper to taste
  • 5-to-6 scallions, roughly chopped
  • 1/3 cup cilantro, roughly chopped


  1. Bring large pot of salted water to a boil over medium-high heat; add ramen noodles; cook until tender; drain, rinse w/cool water.
  2. Divide cooked noodles between four serving bowls; set aside.
  3. Heat 1 Tbsp. oil in medium sauté pan over medium-high heat; add shallots; sauté until tender (about 2-to-3 minutes); transfer to small bowl.
  4. Add 1 Tbsp. oil to same sauté pan; add cabbage; sauté until slightly wilted (about 3-to-4) minutes; add red bell pepper, cook for another minute; then transfer mixture to a bowl.
  5. Heat remaining oil in same sauté pan over medium heat; add ginger, garlic; sauté until softened, (about 2 minutes); stir in chopped tomato, siracha, soy sauce, lime juice; add chicken stock; bring to a boil.
  6. Lower heat to simmer broth for about 10 minutes; season to taste w/Salt & Pepper.
  7. Stir in shrimp; cook until light pink (about 2 minutes); add cabbage, bell pepper; cook for another minute; remove pan from the heat; stir in scallions, cilantro.
  8. Divide shrimp, vegetables between 4 noodle bowls; ladle about a cup of broth into each bowl; garnish w/cooked shallots; serve.

Chef Tee’s Braised Celery Hearts

S n p logoServes 4
Prep time: 10 minutes; cooking time: about 30 minutes


  • 1 (1 lb.) bag celery hearts (these are stalks in center, which are most tender), cut in halves, lengthwise
  • 2 Tbsps. butter, unsalted
  • 1 cup chicken stock (can substitute broth)
  • Salt & Pepper to taste


  1. Trim celery heart ends.
  2. In large skillet, melt butter over medium-high heat (careful, don’t burn); add celery; cook (turning hearts occasionally), until lightly browned (5-to-10 minutes).
  3. Add stock, Salt & Pepper; cover; cook until celery is tender, golden brown, liquid evaporates (about 20 minutes).
  4. Serve.

Chef Tee’s Beef Soup

soup-plated-with-cornbreadPrep time: 10 minutes; cooking time: about 1 ½ hours

  • Beef short ribs, cut into 2-to-3-inch pieces
  • Salt & Pepper to taste
  • Water
  • Vegetables leftover in frig
  • Favorite soup vegetables (onions, red peppers, celery, etc.), chopped
  • Garlic (fresh or powder)
  • Favorite fresh herbs
  • Cornbread


  1. Season beef with Salt & Pepper.
  2. In large pot, add beef; brown meat over medium-high heat.
  3. When beef is sufficiently browned (aka caramelized), cover with water; bring to a boil.
  4. When water starts boiling, skim off fat from top; cover; lower heat to simmer; cook until meat is almost tender (at least 1 hour).
  5. Add “GOZE-IN-DA” veggies (aka, whatever vegetables you have leftover in frig, goes in da pot.)
  6. Add soup veggies.
  7. Simmer soup until veggies tender (about 20 minutes).
  8. Season (to taste) with Salt & Pepper, garlic, fresh herbs.
  9. Serve with warm cornbread.

Chef Tee’s Peanut Soup

S n p logoServes 4 to 6
Prep time: 10-to-15 minutes  ; cooking time: 40-to-50 minutes

  • 1 stick (4 ounces) butter
  • 1 small onion, chopped
  • 2 ribs celery, chopped
  • ½ Tbsp. cayenne pepper
  • 3 Tbsps. flour
  • 2 quarts chicken broth (heat this before adding to recipe)
  • 2 cups peanut butter
  • 1 Tbsp. lemon juice
  • Salt to taste
  • A pinch of celery salt
  • Optional garnishes—whole or ground peanuts and chopped cilantro


  1. In large saucepan, melt butter over medium heat; add celery and onion; sauté for a few minutes until vegetables are tender but not mushy.
  2. Add cayenne pepper, simmer for a few minutes more; stir in flour until blended.
  3. Add hot chicken broth; bring mixture to a boil; reduce heat to medium low to simmer.
  4. Cook for about 30 minutes; stir mixture occasionally, so it doesn’t clump or stick to pan.
  5. Remove from heat; strain soup; throw away solids.
  6. Poor liquid back into saucepan; add peanut butter, lemon juice, salt, celery salt.
  7. Stir frequently over medium heat; cook until soup is heated through with a smooth consistency.
  8. Serve in your favorite bowls.
  9. Garnish with peanuts and chopped cilantro.

Chef Tee’s Chicken Sausage and Apple Soup

Serves 4 to 6S n p logo
Prep time: 5 minutes; cooking time: 10- to-15 minutes

  • ¼ cup vegetable oil
  • 2 chicken and apple sausage links, cut into ½ -inch slices
  • ½ cup onions, thinly sliced
  • 1 quart chicken stock
  • 1 cup smoked turkey breast, diced, skin removed
  • 1 cup apples, diced with skin
  • 1 cup green onions, thinly sliced


  1. In large pot, heat oil over medium-high heat.
  2. Add sausage slices; cook until light brown on both sides (about 5 minutes).
  3. Add onions; cook a few minutes.
  4. Add stock; bring to a low boil; cook for 5-to-10 minutes.
  5. Use spoon to skim scum off top of soup while boiling; discard scum.
  6. In soup bowl, add 1 Tbsp. turkey, 1 Tbsp. apples, 1 Tbsp. green onions.
  7. Pour soup on top of turkey, apples, onions.
  8. Repeat steps 6, 7 for remaining soup.
  9. Serve.

Caldo Verde (Portuguese “green” soup)

Courtesy: RCaldoVerdeaquel Moreno
Serves 4
Prep time: 15 minutes; cooking time: 35 minutes

  • 1 lb. white baby lima beans, cooked and drained (can substitute cooked cannellini beans)
  • 1 Tbsp. grapeseed oil
  • 1 medium yellow onion, cut into ¼-inch pieces
  • 1 celery stalk, cut into ¼ -inch pieces
  • 2 garlic cloves
  • 1 bay leaf
  • 2 large red potatoes, cleaned and cut into ¼ -inch cubes
  • 2 qt. water
  • ¼ tsp. ground nutmeg
  • 1 tsp. sea salt
  • ¼ tsp. cayenne pepper
  • 2 oz. kale, finely chopped


  1. Gently press garlic cloves to release flavor; set aside.
  2. Heat one gallon pot over medium heat (you’ll know pot is heated when you drop one tsp. water into pot and water immediately turns to steam).
  3. Stir in onions, oil into heated pot; cook until fragrant, translucent (about 3-to-5 minutes); while cooking, stir onions every 30 seconds to prevent them from browning.
  4. Add celery, garlic, bay leaf to onions; cook one minute; add potatoes; add 2 qt. water; cover; bring liquid to a boil.
  5. Uncover pot; lower heat to simmer potatoes until tender (about 20 minutes).
  6. Add nutmeg, sea salt, cayenne to potato broth; gently add beans; add kale; increase heat to simmer for one minute.
  7. Turn off heat; season to taste. Buen provecho!

Chef Tee’s Teriyaki Glazed Salmon w/Apple Juice

Serves 4  S n p logo
Prep time: 5 minutes; cooking time: 10-to-15 minutes  

  • 1/3 cup apple juice
  • 1/3 cup maple syrup
  • 3 Tbsps. soy sauce
  • 2 Tbsps. onion, finely chopped
  • 2 garlic cloves, minced
  • 4 (8 ounce) salmon fillets w/skin


  1. In medium bowl, combine apple juice, syrup, soy sauce, onions, cloves; whisk until combined.
  2. Pour apple juice mixture into large resealable plastic bag; add salmon; seal bag, turn to coat salmon; marinate for 15-to-30 minutes.
  3. Remove salmon from bag, place on greased-baking sheet skin side up; broil salmon uncovered 10-to-15 minutes (until fish flakes easily with fork; watch fish closely while broiling so doesn’t burn).
  4. While salmon broils; pour leftover marinade in small pot; simmer over medium-low heat until liquid thickens, reduces.
  5. Pour reduced liquid over cooked salmon.


Chef Tee’s Peach Chutney

Makes 1-to-2 cupsS n p logo
Prep time: 5 minutes; cooking time: 10 minutes

  • 2 Tbsps. canola oil
  • 1 medium onion, sliced
  • 1 Tbsp. ginger, sliced
  • 2 white peaches, pitted, diced
  • 1 yellow peach, pitted diced
  • ¼ cup rice vinegar
  • 1-to-2 Tbsps. honey (or to taste)
  • Leaves from 1 sprig of thyme


  1. In large skillet, heat oil over medium-high heat; add onions, ginger; cook a few minutes.
  2. Add 1 white peach that’s been diced, yellow peach, vinegar, honey; simmer uncovered over medium-low heat until liquid reduces by 1/3, thickens (about 5-to-10 minutes).
  3. When almost done, stir in thyme leaves, fold in 2nd white peach that’s been diced; enjoy!


Chef Tee’s Ratatouille

S n p logoServes 4 to 6
Prep time: 5 minutes; cooking time: 10-to-15 minutes

  • 2 Tbsps. currants
  • ½ medium onion, chopped
  • 2 Tbsps. olive oil
  • 1 medium green bell pepper, chopped
  • 3 cloves garlic (smash cloves w/flat, dull part of knife; dice; infuse w/1 tsp. salt)
  • 2 medium eggplants, chopped
  • 2 baby yellow squash, chopped
  • 1 large tomato, chopped
  • Salt & Pepper to taste
  • Garnish — basil, parsley, olive oil


  1. In large skillet, heat olive oil over medium-high heat.
  2. Add all ingredients except garnishes; cook until tender but not mushy (about 10 minutes).
  3. Garnish w/herbs; drizzle little olive oil on top.
  4. Serve w/your favorite rice.

Chef Tee’s Red, White and Blue Potato Salad

Serves 4 to 6potatoes
Prep time: 10 minutes; cooking time: about 30 minutes

  • 1 lb. small Peruvian purple potatoes
  • 1 lb. small Red Bliss potatoes
  • 1 lb. small Yukon Gold potatoes
  • ½ -to-1 cup mayonnaise
  • 1-to-2 stalks of celery, finely diced
  • ¼ -to- ½ cup small diced white onion
  • ¼ cup whole grain Dijon mustard
  • ¼ -to- ½ cup diced green onion
  • Salt & Pepper


  1. Cut potatoes into quarters.
  2. Place potatoes in large pot of water (water level should be an inch above potatoes).
  3. Bring to a boil; boil approximately 30 minutes; prick w/knife or fork to check for doneness.
  4. Drain; put in bowl; add rest of ingredients to hot potatoes; combine (ingredients must be mixed while hot).
  5. Salt & Pepper to taste.
  6. Place in shallow dish; refrigerate for at least an hour.