Thursday, May 30, 2019

Quick Chicken Gravy

Adapted from our recipe for quick beef gravy, this recipe comes together quickly from pantry ingredients.
1 T vegetable oil
1 T wheat flour
1/4 t each sage, thyme, marjoram, and garlic powder 
8 oz hot water, divided
1 T chicken stock base
1/2 t shiitake powder
1 T tapioca (or corn) starch dispersed in 1 T cold water
In a small saucepan, mix flour and oil. Heat over medium until a blonde roux forms, about 4 minutes. Stir in herbs. Slowly stir in a ¼ cup hot water until a smooth slurry is formed. Stir in stock base and shiitake powder. When incorporated, add the remaining hot water. Stir and simmer 5 minutes. Pour through sieve to remove herb residue. Return to pan, stir in starch slurry, heat and stir until it thickens. Can be easily doubled.
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Sunday, May 26, 2019

Cabbage and Tomato Soup

A light, flavorsome soup makes an appealing breakfast. Add flour tortillas for a more substantial meal.
1 qt water
2 T tomato paste
6 oz Napa cabbage, cut into bitesize pieces
1 small ripe tomato, diced
1 t minced garlic
1 T vegetable oil
1/4 t crushed red pepper
1 t fish sauce (optional)
1 t salt
1/4 t freshly ground black pepper
3 green onions, cut on bias
1 t vinegar
Combine all ingredients except green onions and vinegar in three-quart saucepan and bring to a gentle boil. Cook 15 minutes with occasional stirring. Add the green onions and continue cooking for 10 more minutes. Add vinegar and adjust seasoning to taste. Serves four.

Friday, May 10, 2019

Quick Scallion and Rice Soup

Developed May, 2019 in response to a need for an easy-to-digest, savory comfort food.
1 qt water
1/2 cup scallions, cut obliquely
1 oz tomato paste
1/4 c fried scallions (Thai import)
1 t salt
1 t fish sauce
2 T chicken stock concentrate
1 t butter
3/4 c rice
Gently boil all the ingredients together, except the rice, for 10 minutes. Add the rice and cook 15 minutes with occasional stirring. Adjust seasoning. Serves four.

Thursday, May 9, 2019

Quick Vegetable Soup

This soup comes together quickly but delivers solid nourishment, savory taste, and appetizing aroma.
4 c water
1 oz tomato paste
2 c cabbage, coarsely chopped
1 medium tomato, diced
Seasonings
1 t ground cumin
1/2 t ground coriander
2 T chicken or vegetable stock concentrate
2 t salt
1 t sugar
1 t fish sauce
1 t vinegar
1 envelope prepared lentils (Madras brand)
1 medium russet potato
Microwave the potato 3 minutes. When cool, cut into 1/2 inch cubes, and set aside. Meanwhile, in a three-quart saucepan, bring the water to a boil. Add the cabbage and tomato and boil slowly 20 minutes. Stir in the seasonings, the lentils, and the potatoes. Simmer until the potatoes are tender, about 15 minutes. Adjust seasoning. Serves four.