Green Pea Sauce for Rice

Developed September, 2018 to be served over Peruvian rice as a side dish with rotisserie chicken.

3/4 c frozen tiny green peas
1/2 c chopped onion
2 T olive oil
1/2 t salt
2 t sugar
1/2 c water
1 T chicken or vegetable stock concentrate (Better Than Bouillon®)
1/2 t rosemary
1/2 t thyme
2 T dry onion
2 T tapioca, potato, or corn starch, suspended in 2 T water

Soak the peas in hot tap water for 10 minutes. In a small skillet heat the oil to medium, add the onions,  salt, and sugar. Cover and cook until the onions are soft but not browned. Stir in the water, the stock concentrate, the dry onions, and herbs. Simmer for a few minutes. Add the drained peas, simmer for five minutes. Stir in the starch and cook until the sauce has thickened. To serve, position chicken pieces on a bed of rice and cover with sauce.

Bean Sprout Salad

 A quick and refreshing salad ready in minutes. From the Korean cuisine. Modified from https://www.thespruceeats.com/korean-bean-sprout-salad-2118820

8 oz bean sprouts, rinsed

1 green onion, finely chopped

2 t minced garlic

2 t sesame oil

1 t toasted sesame seeds

1 t soy sauce

1 t sugar

1/2 t salt

Blanch sprouts for 20 seconds in boiling water. Drain and rinse with cold water. Dry thoroughly. Place in a bowl and toss with the other ingredients. Chill before serving.

Roasted Potatoes and Garlic

Side dish for roast meats and other main courses.

2 medium russet or yellow potatoes, skin on
6 garlic cloves, peeled
1 t rosemary, finely chopped
2 T olive oil
1/4 t salt

Cut the potatoes into 3/4 inch pieces. Place in an 8x8 metal pan, along with the other ingredients. Mix well to coat with oil and seasonings. Roast 30 minutes in a toaster oven preheated to 450 F, turning with a spatula after 15 minutes. Serves 2 to 4.

Faux Pho

Authentic beef pho requires long cooking of beef marrow bones and many spices and aromatics. This short-cut method yields a dish similar in flavor and aroma to the real thing but takes less than 20 minutes to prepare.

2 qt water

4 T beef stock concentrate (Better Than Bouillon™)

2 t five-spice powder

4 T fish sauce

2 t soy sauce

2 t sugar

1/2 t granulated garlic

8 oz rice vermicelli

12 oz thin slices of tender beef

Thai basil leaves and bean sprouts (optional garnish)

Soak the noodles in hot tap water. Bring fresh water to a boil in a saucepan. Stir in all the ingredients except the noodles and meat. Simmer 15 minutes. Add the noodles and the raw beef. Simmer 5 minutes and serve, topped with basil and sprouts, if desired. Serves four.

Baked Apples

A simple, satisfying dessert using four natural ingredients. 

4 firm medium apples (for example, Rome, Gala, Honey Crisp)

4 T brown sugar

1/2 t ground cinnamon

2 t butter

3/4 c boiling water

Preheat the toaster oven to 375 F. Trim the bottoms flat so the apples will stand upright in the baking pan. With a paring knife cut a cone-shaped opening around the stem and hollow out the core. Sprinkle an 1/8 teaspoon of cinnamon into the hole, pour a tablespoon of brown sugar into each apple, and top each with a 1/2 teaspoon of butter. Pour water into the pan and bake 50 minutes or until the tip of knife penetrates easily. Let cool until warm, before serving. A scoop of vanilla ice cream turns this into a special dessert.

Chinese Brown Sauce

Many vegetable or noodle stir fry dishes served in Cantonese-style Chinese-American restaurants are finished with this universal sauce.

1 c chicken stock

1 T soy sauce
1/2 t roasted sesame oil

1/2 t sugar
1/2 t fish sauce

1 T shao shing rice wine
1 T oyster sauce

2 t corn starch

Stir the ingredients together in a cup or bowl until they are well mixed. Pour around the edge of the finished food in the wok or skillet. Stir fry to combine and heat until it thickens. Plate at once.

Quick Waffle Cinnamon Toast

A Belgian waffle maker can turn a slice of white bread into a crispy, sweet treat for breakfast or snack in 60 seconds.

slice of hearty white bread
soft margarine
cinnamon-sugar mixture

Preheat the waffle iron to about 400 F (200 C). Spread the bottom side of the bread lightly with margarine and center on the hot iron. Spread margarine on the top side and sprinkle about 1/2 teaspoon of the cinnamon-sugar mixture evenly. Close the iron, press gently, and bake about 60 seconds. Careful, it will be hot. Variation: Just sprinkle with sugar, no spice.

Roasted Brussels Sprouts with Toasted Almonds

Easy recipe elevates an autumn vegetable. Great on the Thanksgiving table. H/T Cindy Engel for contributing her recipe.

1 lb Brussels sprouts
2 T extra virgin olive oil
1 T balsamic vinegar
1⁄4 t salt
1⁄4 t ground black pepper

2 T sliced almonds

Preheat oven to 425°F. Remove the few wilted bottom leaves and cut each sprout in half lengthwise. In a one-quart bowl, toss the sprouts with the oil, vinegar, salt and pepper. Spread in a single layer on a baking sheet. Roast, stirring once, until nicely browned, about 20 minutes. Meanwhile, in a small skillet, toast almonds over medium heat, stirring constantly, until golden brown and fragrant (about 4 minutes). Top the sprouts with the almonds and serve hot.

Quick Mushroom Barley Soup

A hearty, flavorsome meal ready in less than 30 minutes from mushrooms plus pantry ingredients.

8 oz large white mushrooms

3 c water

Seasonings

1-1/2 t salt

1 t sugar

1 t lemon juice

1/2 t ground cumin

1/2 t ground coriander

1/4 t granulated garlic

2 T tomato paste

pinch red pepper flakes

2 t olive oil

1/3 c quick-cooking pearl barley

1-1/2 T tapioca or corn starch suspended in water

Wash the mushrooms in lightly-salted tap water. Quarter them, put in two-quart saucepan, add the water and salt, and bring to a gentle boil for five minutes. Remove the mushrooms to a bowl using a slotted spoon or spider. Bring mushroom stock to a boil, add the seasonings, oil, and the barley. Simmer until the barley is tender, about 15 minutes, add back the mushrooms, the starch and simmer five minutes more. Adjust seasoning as needed. Serves four.

Pasta in Lemon Sauce

Lemon Pasta with Sous Vide Pork Chop

Developed by Ben, Summer, 2023. A quick tasty side dish for meats or fish.

1 lb spaghetti or similar pasta shape
zest of 1 lemon

juice of 1 lemon

1 clove garlic, finely minced

1/3 c grated parmesan cheese

4 T (1/2 stick) butter 

Cook pasta in salted water. In a sauté pan over low heat, melt the butter with the garlic and lemon zest. When pasta is almost done, reserve a 1/4 cup of the pasta water and transfer the noodles to the sauté pan. Add the cheese and half of the lemon juice. Increase heat to medium high stirring to combine, adding pasta water as needed to create a creamy sauce. Adjust seasoning with salt and remaining lemon juice.

Italian Sausage, Onions, and Red Peppers on a Sub Roll

Quick, easy, and tasty! Emulates the state fair staple but substitutes sweet red pepper for the unripe green pepper.

2 4-oz sweet Italian sausages

1 c yellow onion, sliced thinly through the poles

1 c red bell pepper, stemmed and seeded, julienne sliced

2 T vegetable oil

1 t kosher salt, divided

1 t yellow mustard, divided

2 sub rolls, split from the top

Heat the oil in a 10-inch non-stick skillet to 350 F. Add the peppers and a pinch of salt. Fry quickly for 2 minutes. Add the onions, season, and continue frying until the onions begin to soften. Add the sausages to the middle of the skillet and continue frying. Turn the sausages after they have browned on the first side. Continue until browned on the second. Warm the rolls in the microwave. Place a sausage in the middle of each, mound up the vegetables, and lightly decorate with mustard. Serves 2.

Cornmeal Muffins

This recipe, revised from an online example, yields 12 moist, flavorsome muffins in 30 minutes. Developed Spring, 2023.

1 c all-purpose flour
1 c cornmeal

1/4 c sugar

2 t baking powder

1/2 t salt

1 egg

1/4 c vegetable oil

1 c milk

Preheat oven to 400 F. Grease muffin tin with vegetable oil spray. In a large bowl, whisk together corn meal, flour, sugar, baking powder and salt. In a measuring cup, beat egg, whisk in oil and then stir in the milk. Combine egg mixture with dry ingredients with a spatula until smooth. Spoon batter into a prepared muffin tin. Bake at 400 F (200 C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean. Yields 12.

 

Quick Onion-Mushroom Gravy

Developed March, 2023. Good companion to grilled or roast meats, meat loaf, mashed potatoes, steamed rice, noodles, spaetzle, or open-face sandwiches. 

1 T vegetable oil
2 oz button mushrooms, finely chopped
1 T all-purpose flour
1 t beef dry rub
1 T dry onion
8 oz hot water, divided
1 T beef or onion stock base (Better Than Bouillon™ is good)
1 T porcini powder
1 T tapioca or corn starch dispersed in 1 T cold water

Heat the oil in a small saucepan over medium and add mushrooms. Fry for a few minutes until they are browned. Stir in the flour, heat for a minute, then add the dry onion, the dry rub, and heat for another minute. Off heat, whisk in a 1/4 cup hot water to form a smooth slurry. Stir in stock base and porcini powder. When incorporated, stir in the remaining hot water, and simmer 5 minutes. Whisk in the starch slurry and heat until it thickens. The recipe is easily doubled.

Variations: Dilute the finished gravy with 1 cup beef stock to make a jus for French dip sandwiches or as a base for hearty soups or stews.

Vegetable Lo Mein

Developed Summer, 2022 from an earlier dry-noodle dish. This version utilizes fresh lo mein noodles purchased at a local pan-Asian grocery.

1 medium yellow onion, thinly cut through poles
1 T minced garlic
2 c baby bok choy, cut on the bias into 1-inch pieces
2 c napa cabbage, cut into shreds
1 7-oz can bamboo shoot strips, rinsed well, and drained
3 T vegetable oil, divided

16 oz fresh lo mein noodles

Sauce

1 c chicken stock

2 T soy sauce
2 t roasted sesame oil

1/2 t sugar
2 t fish sauce

1 T shao shin rice wine
2 T oyster sauce

2 t tapioca or corn starch

2 green onions, cut on bias

Bring 3 quarts of salted water to a gentle boil. Add the noodles, separating them as they boil. Boil gently for 3 minutes. Drain well, toss with 1 tablespoon of oil, cover and keep warm. Meanwhile combine the sauce ingredients in a cup. To make the topping, heat 1 T of oil sizzling hot in a large wok. Stir fry the onions until they begin to soften. Then stir fry, in turn, the bok choy, napa, onions, bamboo shoots, and garlic, adding oil as needed. When the vegetables are almost done, stir in the sauce and bring to a boil. Then, fold in the noodles, and heat through. Serve in a large bowl, garnished with the green onions. Serves 6. Variation: shreds of meat cooked separately can be added with the noodles.

Roasted Tiny Potatoes

This recipe yields a product that's crusty on the outside and creamy on the inside. Quartering the potatoes doubles the crisp surface area. This easy recipe with limited knife work is well suited for the beginning cook.

12 oz small white or red potatoes (about 1.5 inch across)
2 T olive oil
1 t kosher salt
2 t dry rosemary powder
1/2 t granulated garlic
1/2 t ground black pepper

Quarter the potatoes, place in a bowl, mist with water, cover, and steam in the microwave oven for 3 minutes on high power (1250 W). Preheat the toaster oven to 425 F. Drizzle on the oil, mix in the seasonings, transfer to an 8x8-inch metal pan, and roast for 10 minutes. Turn over the potatoes and roast another 10 to 15 minutes. Serves two to three.

Toaster-Oven Garlic Bread

Winter 2023. This approach streamlines an earlier recipe by combining the topping ingredients into a compound spread. Pairs nicely with soup, chowder, or steamed seafood or offer as an appetizer with drinks at a gathering.

8 oz loaf supermarket French bread

1/3 c soft tub margarine
1 t granulated garlic, divided
1/2 c grated parmesan cheese, divided

In a small bowl, mash the margarine with a fork until softened. In two steps, mash in the granulated garlic, and finally, in two steps, the cheese. Preheat the oven on the broil setting with the rack placed 6 to 8 inches from the coils. Cut the loaf into 3/4 inch thick slices. Cover each with a generous layer of spread and arrange on a 12X9 baking sheet. Grill the bread until the top is browned and crisp, about 5 minutes. Serves 2 to 4 depending on the menu. 

Dry Rub for Beef

Developed over many years for steaks and roasts.

2 T kosher salt
1 t black peppercorns
2 t brown sugar
1 t dry rosemary
1 t granulated garlic
1 t mushroom powder
1 t dry thyme

Combine the ingredients in a spice grinder. Pulse a few times to form a fine powder. Store in a tight container. To use, dry the meat, sprinkle the rub on all sides, rub it in, cover in plastic, and marinate up to 24 hours in the refrigerator. Use one teaspoon per pound. 

Quick Tomato-Lentil Noodle Soup

Turns a BLT or tuna sandwich into a nice supper entirely from pantry ingredients.

4 c water
2 T tomato paste
1 pkg Madras stewed lentils
1 pkg tomato noodle soup mix (Knoll™ is good)
2 T dry onion flakes
1/2 t fennel seeds
1 t dry tarragon
1/4 t crushed red pepper
1/2 t sugar
1 t fish sauce.

Bring the water to boil in a three-quart saucepan. Stir in the tomato paste and lentils. Return to a boil and add the soup mix and the seasonings. Simmer, with occasional stirring, for 8 minutes. Serves 4.

Dorothy's Quick and Easy Corn Chowder

This simple soup has been brought forward from DrDaddy's childhood. His sainted mother was not only a skillful traditonal cook but was also an innovative, resourceful one as well. She fed three hungry kids lunch every day and created quick, easy, healthful dishes on a modest budget. This is a simpler version of a corn and clam chowder presented earlier.

1 15-oz can creamed corn (Del Monte™ is good)
1 can of milk
2 t butter
salt and pepper to taste

Stir the corn and the milk together in a small saucepan. Heat to steaming but do not boil. Stir in the butter and adjust the seasoning. Yields two to three servings. Saltine crackers on the side make a nice addition.

Poultry Rub

Use on whole chickens, turkeys, or parts before roasting or grilling.

2 T kosher salt
1 t peppercorns
1 t coriander seeds
1 t dry rosemary leaves
1 t dry sage leaves
1 t dry oregano leaves
1 t dry thyme leaves
1 t dry tarragon leaves
1 t granulated garlic

Combine the ingredients in a spice grinder and process until fine. Rinse the poultry in cold water, dry thoroughly, oil the skin, and season all sides with a 1 teaspoon per pound. Store tightly covered.