Aguadito de Pollo (Peruvian Chicken & Rice Soup) - Serves 6

From: Gimmesomeoven.com

Grade Level - 3, in Ducbee's Opinion (Time-consuming prep)

(1 - easiest, 5 - difficult)

Ingredients
1 tbsp Avocado Oil or Extra-virgin Olive Oil
1 large poblano pepper, cored and diced
1 small white or yellow onion, peeled and diced
1 tbsp aji amarillo paste (or 1 serrano or jalapeno, cored and diced)
5 cloves garlic
6 c chicken stock, divided (5 and 1)
2 cups shredded or diced cooked chicken
1 lb Yukon gold potatoes, diced small (others are okay, but this is the best texture for soup)
2 large carrots, peeled and diced
1/2 cup white or brown rice
1/2 cup peas

2 tsp ground cumin

1 bunch fresh cilantro leaves

Juice of 1 lime

Optional: extra garnishes of chopped fresh cilantro, scallions, manchego cheese

Equipment/Other:
Stock pot

Food processor or large blender

Directions

1. Heat oil in a large stock pot over medium-high.
2. Add the diced poblano and onion, and saute for 5 minutes, stirring occasionally, until the onion is softened and translucent.
3. Stir in the aji amarillo paste (or diced serrano or jalapeno) and garlic. Continue sauteeing for 1-2 more minutes, until the garlic is fragrant. Transfer the entire mixture to the food processor or blender.
4. Return the stockpot to the heat. Add 5 cups chicken stock, cooked chicken, potatoes, carrots, rice, peas, cumin, and stir to combine. Bring the mixture to a simmer, then reduce heat to medium-low to maintain a low simmer.
5. Cover partially and cook, stirring occasionally, for 25 to 30 minutes, ro until the potatoes are fork-tender and the rice is cooked.
6. In the blender (once the soup is nearly ready), add the cilantro leaves and lime juice and remaining 1 cup chicken stock to the blender with the pepper & onion mixture. Puree for 1-2 minutes, or until the mixture is completely smooth.
7. Stir the cilantro mixture into the soup. 
8. Taste and season with a generous pinch (or more) of salt and black pepper as needed.
9. Serve immediately with optional garnishes.

*Feel free to add 1/2 cup whole kernel corn and/or diced red bell pepper. If soup is too thick, add extra cup of stock.

Vietnamese Steamed Egg Casserole (Trứng Hấp) - Serves 4 to 6

Adapted From: EatWithEmily.com and SimplyABlog

Grade Level - 3, in Ducbee's Opinion (Minimum 1 hour)

(1 - easiest, 5 - difficult)

Casserole Meatloaf Ingredients
3 eggs
3 to 4 egg whites (yolks will be used in the Glaze below)
1/2 to 3/4 lb of ground pork
50 grams or 1/2 bundle vermicelli bean thread (glass) noodles
1/3 cup dried shredded wood ear mushrooms or black fungus (or 5 whole)
1/2 yellow or white onion
1 tbsp fish sauce
1 tbsp sugar
1 tsp salt
1/2 tsp ground black pepper

Egg Glaze Ingredients
3 to 4 egg yolks (Whites are used in the Meatloaf above)
1 tsp fish sauce
Scallions, chopped

Equipment/Other:
Large pot with lid, or steamer
Square baking dish or ramekins that fit inside the pot

Directions

1. Soak noodles in hot water in a bowl for 15 minutes.  Do the same with the fungus in a separate bowl.
2. Cut the now-soft noodles into 1"-2" pieces. 
3. In a large bowl, combine all the ingredients of the Meatloaf Ingredients. Mix well (spatula or wooden spoon work great).  Pour the mixture into the baking dish or ramekins.
4. Prepare the pot with the steam basket. If you don't have a steam basket, put a plate inside the pot.  Put the baking dish or ramekins on top of the plate inside the pot.  Add water to the pot (be careful not to spill into the meatloaf!) until it reaches the bottom of the meatloaf dish or up to halfway up the sides.
5. Cover the entire thing with a lid.
6. Bring to just a boil, then regulate the temperature so that the water can boil but it does not spill into the meatloaf.  Steam for 30 minutes.  **HINT: The egg is done when you test with skewer in the center of the dish, and no water comes out of that hole**
7. Meanwhile, mix the ingredients of the egg glaze.
8. Lift the lid off the pot and pour the glaze over the meatloaf.  Spread it out so that it covers the entire surface.  Scatter chopped scallions on top.
9. Steam with the lid back on for another 5 to 10 minutes until the egg glaze is set.
10. Remove the dish from the pot and set it aside to cool for 20 minutes before serving.
11. Best served with rice and nuoc cham garnished with slices from a red Thai pepper.