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 t poultry seasoning 
1 c hot water, divided
1 T chicken stock base (Better than Bouillon™ is good)
1 t mushroom powder (shiitake or porcini)
1 t sugar
1 t fish sauce (optional)
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 poultry seasoning. Off heat, cautiously add a ¼ cup hot water; stir until a smooth slurry is formed. Add the stock base, the mushroom powder, the sugar, and then the remaining hot water. Stir and simmer 5 minutes. Add the starch slurry, heat to steaming, and stir until it thickens. Easily doubled. 

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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.

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 c scallions, cut on an angle
1 oz tomato paste
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.

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.