Ben's Quick Egg and Tomato Asian Soup

The traditional Chinese recipe is basically water, tomato, egg, and scallions plus a pinch of sugar, salt, and white pepper. This version is enhanced a bit for the jaded American palate. Low in carbohydrates.

1 T vegetable oil
1 clove garlic, minced
1 t ginger root, minced
1/2 c chopped ripe tomato
Pinch sugar
Pinch salt
Dash white pepper
3 c chicken or vegetable stock or water
1 T corn starch dispersed in a little cold water
2 eggs, well beaten
3 to 4 green onions, sliced
1/2 t mushroom soy (optional)

In a two-quart saucepan, heat garlic and ginger in a little oil for 30 sec. Add tomatoes, salt, pepper and sugar. Allow to break down. 2 to 3 minutes. Add broth and mushroom soy. Bring to a boil. Thicken with cornstarch slurry. Off heat, stream egg into hot soup to form threads. Garnish with green onions. Serves two generously.

Meat Loaf II

Developed October, 2018. The recipe combines beef and pork in a mixture enhanced by both grated and diced onion along with warm spices.

1 lb lean ground beef
1 lb ground pork
1 large egg, beaten
1 c white bread, moistened with milk to form a paste
1 medium onion, chopped finely
1 T olive oil
1 t sugar
2 t salt
3/4 cup panko bread crumbs or matzoh meal
1 t salt
1/2 t pepper
1/4 c chopped parsley
1 t ground fennel seed
2 t minced garlic
1 t dry thyme
1/2 t ground coriander

Position rack in the middle of oven preheated to 350 degrees F. Microwave chopped onion, oil, sugar and salt in a large bowl for 3 minutes on high until softened. When cool, combine the meats, bread, egg, onions, raw onion, and all the other ingredients in a large bowl. Mix gently by hand to combine. On a sheet pan covered with aluminum foil or parchment, form a rectangular "brick" 4-1/2 inch wide X 2.5 inches tall X 8 in long (12 X 5 X 20 cm). Bake about 50 to 55 minutes until the internal temperature reads 165 F. Tent loosely with aluminum foil and rest about 15 minutes before slicing. A mushroom gravy or beef gravy goes well. Room temperature thin slices makes great sandwiches.

Steamed Then Pan-Fried Potatoes

Pan-Fried Potatoes

Inspired by a similar dish served at Beachside Bistro in Kill Devil Hills, NC. They call them 'home fries'. Crispy on the outside, creamy on the inside. Developed November, 2018.

12 oz (350 g) small red potatoes (about 1-1/4 oz or 35 g each)
vegetable oil
1/4 t (1 ml) granulated garlic
2 t (10 ml) dry rosemary
1 t coarse salt
1/4 t freshly-ground pepper

Steam the potatoes for 8 to 10 minutes until a paring knife goes in easily half-way. Remove to a kitchen towel and let cool and dry. When cool, quarter the potatoes. Heat 1/4 inch (5 mm) vegetable oil in a 10-inch heavy non-stick skillet to 375 degrees F (190 C). Cautiously, add the potatoes. Fry the potatoes, maintaining the temperature above 325 F (163 C), turning them occasionally. When browned and crispy on all sides, lift them from skillet with a spider, tongs, or a slotted spoon to a serving bowl. Toss with the seasonings and serve immediately. Serves 2 or 3.