Lemon Bars

Transcribed from the beautifully hand-printed recipe that a colleague generously prepared for me after I inquired about this luscious treat she brought to work and shared with us. December, 1992. H/T “Linda Barr”.

2-1/2 c all-purpose flour, divided

1/2 c powdered sugar, sifted

3/4 c (1-1/2 sticks) butter, cut into large dice

1/2 t baking powder

4 eggs, beaten

2 c granulated sugar

1/2 t lemon zest, grated

1/3 c lemon juice

Preheat the oven to 350 F. Whisk together 2 cups of flour and the powdered sugar. With a pastry blender, cut the butter into the flour mixture until it resembles meal. Spread the mixture in a 9x13x2 inch baking pan, and firm and flatten to form a crust. Bake for 20 to 25 minutes until lightly browned. Whisk the eggs, sugar, zest, and juice together in a bowl and then incorporate the 1/2 cup of flour and baking powder. Pour over the crust and bake at 350 F for 25 minutes, until lightly browned and set. Let cool on a metal rack. Dust with powdered sugar and cut into bars. Yields about 2 dozen bars.

Quick Rice and Lentil Soup with Poached Egg

A warm bowl of soup makes a satisfying breakfast or lunch dish. This one comes together quickly from pantry ingedients.

1/3 c long grain rice
1 T olive oil
2 T tomato paste
2-1/2 c water
2 T beef or vegetable stock concentrate
1 foil pack Madras lentils
1 t fish sauce (optional)
1/2 t sugar
1/4 t salt
2 oz frozen leaf spinach
1 large egg

Heat the oil in a two-quart saucepan, add the rice, stir and fry a few minutes until lightly colored. Stir in the water, tomato paste, stock concentrate, sugar, salt and fish sauce. Bring to a gentle boil for 10 minutes with occasional stirring. Mix in the lentils, cook for 5 minutes more, and then stir in the frozen spinach. When it's bubbling hot again, move off heat, crack in the egg, cover and wait 4 minutes while it poaches. Then, stir the egg into the soup. Serves 2 or 3 as a light breakfast or lunch. 

Five-Minute Onion Jam

Onions Simmering in Oil

Developed Summer, 2021 as a topping for hamburger sandwiches. How the onions are cut and the addition of salt and baking soda are key to shrinking the cook time.

1 medium (about 5 oz or 150 g) yellow onion
1 T (15 ml) vegetable oil
1/8 t (0.5 ml) table salt
1/8 t (0.5 ml) sodium bicarbonate

Slice the onion in half through the poles, trim off ends and peel it. Cut across to yield 1/8th inch (3 mm) half-round slices. Heat the oil over medium to about 350 F in a non-stick skillet, add the onions, salt, and soda, and mix. The mixture should be bubbling actively as water and carbon dioxide is driven off. When brown, soft, and condensed, the onions are ready. Spoon them onto hamburgers or other sandwiches. Serves two. Variation: Scramble with eggs.

Quick Tomato Noodle Soup with Egg Yolk

Want a warming and filling breakfast on bleak Winter morning? This soup comes together in less than 15 minutes from pantry ingredients. Egg yolks poached in the hot stock adds a bright note of nutrition.

2 T tomato paste

1 rib celery + leaves, cubed and chopped

1 rib bok choy + greens, cubed and chopped

1 qt water

1 pkg Knorr's Tomato Noodle Soup Mix

2 or more large eggs 

2 oz cooked chicken or turkey, chopped (optional)

Combine the celery and bok choy in a bowl. Microwave covered on high for 60 seconds. Put the tomato paste and the water into a two-quart saucepan, cover and bring to a boil. Stir in the vegetables and the soup mix, and cook uncovered at a fast simmer. While the soup is cooking, carefully crack two eggs into bowl, taking care not to damage the yolks. After 8 minutes, take the soup off heat, add the meat if desired and, with a spoon, lift each yolk into the hot stock. Whip the egg whites until frothy and spoon onto the soup. Cover and let sit 5 minutes before serving. Divide into bowls, placing a yolk in each. Serves 2 to 4.

Creamy French Toast

This recipe yields a product with a custard-like center and crispy exterior. 

1 T vegetable oil
1 T butter
4 slices white bread
2 large eggs
1/2 c milk
a pinch of salt
1 t sugar
1/2 t vanilla extract

Cut the bread in half and heat in a toaster oven at 200 F for 10 minutes to partly dry it. Beat the eggs well and stir in the other ingredients. Heat a 12-inch non-stick skillet over medium heat. Add the oil and butter, and when the butter stops sizzling, soak two pieces of bread on both sides until moist, and add to the hot fat. Repeat for the remaining bread. Pour any leftover batter over the slices. Fry about 3 minutes on the first side until browned. Flip and continue frying until the second side is done. Serves two. Offer sugar, preserves, maple syrup, or fruit sauce.

Spaetzle (German-style noodle dumplings)

Spaetzle Maker (internet)

Developed Spring 2018 from a traditional recipe.

2 eggs
2/3 c milk
½ t salt
¼ t ground nutmeg
2 c flour
¼ c butter or schmaltz
beef gravy (optional)

In a large bowl, beat the eggs well. Stir in the milk, salt, and nutmeg. Half-cup at a time, stir in the flour with a spoon, until all is incorporated.  Let stand 30 minutes to hydrate the flour and permit gluten formation. Bring 4 quarts of salted water to a rapid boil in a six-quart saucepan.  Fill the basket of spaetzle maker with the dough, and position over boiling water.  Pressing down on the dough mass, slide the basket back and forth over the grate until the water boiling slows.  Boil a few minutes until the spaetzlen rise and are firm. Lift out with a mesh strainer to a skillet of hot melted butter or rendered fat.  Fry until crusted on bottom, and top with gravy. Serves six.

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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.

Hint: Save space when storing eggs

We love hens eggs and eat and use quite a few every week in our home. To save money and for convenience, we buy packs that hold 18 eggs. In our markets, the egg cartons are made of foamed plastic or pulpboard. Our practice is store the eggs in a refrigerator below 40 degrees F to preserve product quality. This puts a premium on the lowest and thus coldest shelf space. To make it easier to store and handle the eggs, we cut the package in half, using a serrated knife. After eggs have been removed, the remaining eggs can be re-arranged to balance the container to make it easier to handle.

Banana-Walnut Bread

Freshly-baked loaf sliced to show moist, dense crumb.

Developed September, 2017. Modified from an online recipe to eliminate the traditional dry-ingredient step.

2 eggs
1 c sugar
1 t baking soda
1 t baking powder
1 t salt
4 very ripe bananas, mashed
1 t vanilla
1/2 c vegetable oil
1 t cinnamon
2 c flour
1/3 c chopped toasted walnuts

Preheat the oven to 350 degrees F. In a large bowl, whisk together the eggs and sugar. Whisk in baking soda, baking powder, salt, the bananas, vanilla, oil and cinnamon. Blend in the flour, a half-cup at a time, until just combined. Stir in nuts. Pour the batter into a greased 9-by-5-inch loaf pan. Bake on the middle rack for 55 minutes or until a toothpick comes out clean. Yields a 2.2 lb (1 kg) loaf. Store refrigerated. Freezes well. Variation: Toast slices and spread with cream cheese.

Microwave Poached Egg

Developed March, 2018 when the stove-top range was out of service.

1 large egg
1 c (240 ml) water
1 t (5 ml) white vinegar

1 oz (30 g) sliced ham
toasted, buttered English muffin

Put water and vinegar in a microwave-safe bowl. Choose a bowl in which the egg will be covered, about 12 ounce (350 ml) capacity. Place bowl on a plate for safe handling. Cover and microwave on high until the water boils. Carefully break the egg into the hot water. Cover, let stand for 30 seconds, and microwave on high for 30 seconds. Check if the whites are firm. Continue as needed in 15 second increments. Lift carefully from hot water with a slotted spoon, blot gently with a clean towel, and place on a buttered toasted English muffin topped with a slice of warm ham (optional). Season to taste with salt and pepper. [Note: Microwave oven is rated 1250 watts.]

No-Flip Frittata

Developed May, 2017. A frittata makes for a fast, easy, and economical meal combining eggs with leftover dressed pasta. It's especially well suited for brunch. In this ’no-flip’ approach, the awkward step of flipping the half-cooked frittata is eliminated by first cooking the bottom on the stove top and then finish the top under the oven broiler.

5 large eggs
3 T (50 ml) olive oil
20 oz (560 g) leftover dressed pasta 
1/2 c (125 ml) grated parmesan cheese 
1 t (5 ml) salt
1/2 t (3 ml) ground black pepper

In a large bowl, beat the eggs well, add the salt and pepper, and stir in the pasta. Heat the oil in an oven-proof nonstick 10-inch skillet on medium, and when hot, pour in the egg-pasta mixture. Chop the pasta into somewhat smaller pieces with a spatula. Cook without stirring until the frittata is cooked on the bottom (lift to see) and becomes firm near the top, about 10 minutes. Sprinkle on the cheese and put the skillet about 8 inches below a preheated broiler. Broil until top is browned and bubbling, a few minutes. Serves four generously. Pair with a green salad on the side.

Easy Pumpkin Bread

Pumpkin spice does its best work in this moist, rich sweet bread. Recipe from a family friend from 30 years ago.

1 29 oz can pumpkin
4 beaten eggs
3 c sugar
1 c oil
3-1/2 c flour
2 t salt
1 t baking soda
1 t baking powder
1/2 t ground clove
1 t ground all spice
1 t ground cinnamon
1 t ground nutmeg
about 2/3 c water
1-1/2 cups chopped roasted walnuts

Preheat oven to 350 F. In large bowl, beat eggs, stir in pumpkin, sugar, and oil in sequence, mixing well after each addition. Sift dry ingredients into pumpkin mixture and stir until smooth. Stir in water and mix in nuts. Distribute batter into 3 well-greased large loaf pans. Bake 55 to 60 minutes. A toothpick inserted in middle will come out clean when done. Keeps and freezes well. Very good toasted and topped with cream cheese. Yield: 3 large loaves.

Skillet-Baked Blueberry Clafoutis

Adapted from a recipe broadcast on PBS, "Growing a Greener World", the perfect brunch dish combines fresh blueberries in a rich, lemony custard with a caramel crust.

2 T unsalted butter
4 T sugar, divided
5 whole eggs
1 c whole milk
1 t vanilla extract
zest of 1 lemon
1/8 t salt
1/2 c all-purpose flour
12 oz blueberries
powdered sugar, optional garnish

Preheat oven to 425°F. In a 10-inch oven-safe, non-stick skillet, combine the butter, with 2 tablespoons sugar and place over medium heat. Meanwhile power whisk the eggs plus the remaining 2 tablespoons sugar on high speed until tripled in volume, and pale, canary yellow in color, about 5 minutes. Then by hand, gradually whisk in the milk, the vanilla extract, lemon zest, salt, and flour until just incorporated. Pour this mixture into the hot pan, top with the blueberries, then transfer into the oven. Bake for about 15 to 20 minutes, or until golden brown on top, and the clafoutis has puffed up. Remove from the oven, and turn out onto a cutting board. Slice, and top with the optional powdered sugar. Serves 6 generously.

Fried Rice with Spring Vegetables

Developed February, 2017. Other tender vegetables such as bean sprouts, sweet pepper, summer squash could be added or substituted based on local markets.

6 oz (175 g) young asparagus, trimmed, cut into 1/2 inch (1.2 cm) lengths
6 oz (175 g) napa cabbage, bottoms trimmed, cut in half lengthwise, and then crosswise into 1/4 inch-wide (3 mm) strips
3 oz (85 g) yellow or white onion, sliced thinly through the poles
2 t (10 ml) garlic, minced
6 cups (1.5 l) steamed white rice, cooled over night
1/2 c (125 ml) frozen peas, thawed in cold water and drained
1 egg beaten with a fat pinch of salt, sugar and a splash of soy sauce (use egg substitute for vegan or omit)
vegetable oil, as needed
2 green onions, finely sliced across

Seasonings
2 t (10 ml) dark sesame oil
4 to 6 T (60 to 80 ml) soy sauce, to taste
1/2 t (2.5 ml) salt
1 t (5 ml) sugar

Heat a wok over medium heat to about 450 F (230 C). Add 1 tablespoon vegetable oil. Set a kitchen timer to 10 minutes. When oil is hot, add asparagus and salt lightly. Stir fry for 2 minutes. Stir in cabbage, salt lightly, add oil as needed and stir fry 2 minutes. Add onion, fry 2 minutes more. Stir in rice, raise heat, and add a tablespoon of oil around the edge. Stir in seasonings. Fry about four minutes more, turning often, until lightly browned. Stir in peas, and drizzle on egg mixture. Cover and let stand one minute. Fold the egg into the rice. Garnish with the green onions. Serves four as part of a Chinese meal.

Stir-Fried Cauliflower in Lobster Sauce

Developed April, 2005. The sauce contains no lobster but is often used with lobster or crab. Softening the cauliflower in the microwave speeds up cooking.

6 cups cauliflower, broken or cut into bite-size florets
salt

2 T vegetable oil
1 medium onion, sliced thinly through the poles

Sauce
3/4 c chicken or vegetable stock
1 t sesame oil
1/2 t mustard powder
1 T fermented black beans (dow see, 豆豉)
1 t garlic, finely chopped
1 T soy sauce
1 T rice wine (or dry sherry)
1 t sugar
1 t salt
1 T cornstarch suspended in 2 T water
2 eggs, beaten with 1/4 t salt

Place the florets in a microwavable bowl, mist with water, lightly salt, cover, and microwave on high power for 3 minutes. Soak the dried black beans in water for 10 minutes, drain, and finely chop. Heat a wok over medium-high, add the oil, and when smoking, add the cauliflower. Stir fry for several minutes until cauliflower begins to color, add the onions, and continue frying. When the onions are softened, stir in the stock, black beans, mustard, garlic, soy sauce, rice wine, and sugar. Cover the wok and bring to a boil and stir in the cornstarch slurry. When thickened, drizzle the beaten eggs over the surface, and when eggs set, combine with the sauce. Serve with steamed rice. Variation: Incorporate 6 ounces of fried shrimp at the end before serving.

Huevo Ranchero Rápidamente al Vapor (Steamed Rancher-Style Egg Pronto!)

Huevo Ranchero with Flour Tortilla

Developed Jan 4, 2016. Makes one serving in about 8 minutes cooking time.

60 g (2 oz) prepared tomato salsa (medium)
1 large egg
cooking spray
1 green onion, thinly sliced 

1 flour or corn tortilla

Prepare a steamer and bring to a boil. Treat a 250 ml (8 oz) glass bowl with cooking spray. Add the salsa, and place in steamer. After four minutes, remove the cover carefully, make a depression in the hot salsa, and crack the egg into the hollow, taking care to keep the yolk intact. Sprinkle on the onions, replace the cover, and steam for four to six minutes more, until the egg is poached. Remove and let stand loosely covered for a few minutes to cool and finish cooking. Loosen the food around the edge with a spoon and slide the serving onto to a small plate, paired with the tortilla, briefly steamed and folded. Serves one. Variation: Substitute a tablespoon of grated cheese such as queso cotija, parmesan, or sharp cheddar for the green onion.

Improvised Steamer for Plates and Shallow Bowls

Folding Steamer Basket with Handle Removed

Recorded January, 2016. Used for decades in our kitchen to prepare dim sum appetizers, fish, seafood, meat, vegetables, hard-cooked eggs, and even huevos rancheros. Steaming offers many advantages: Hands off cooking, no risk of drying out or burning the food, energy efficiency, retains juices and nutrients. Bowl lifters are available online for a modest sum. They make handling hot plates much safer and secure. 

10 inch sauté pan with tight-fitting cover
Stainless Steel Collapsible Steamer Basket (available online or in specialty stores)
water

Add water to a depth of 2 cm (3/4 inch), remove handle from basket, spread open in the pan, and cover. Bring to a rapid boil over high heat. Carefully place a plate or shallow bowl with food on it, and replace the cover. Lower heat to medium to maintain good steaming. Most dishes require 8 or more minutes. To safely remove a dish, lift the cover toward you so steam will vent away from the cook, and set aside. Using a spatula, tongs, or bowl lifter, carefully remove the plate or bowl and serve.

Ingredient: Using Steam to Hard Cook Eggs

Cooking eggs with steam rather than boiling water offers many advantages. It's faster, more reliable, more energy efficient, and versatile. Steaming works as well for one egg or many. By starting cold, eggs rarely crack open. Even very fresh eggs peel easily. Developed Summer, 2015.

eggs
steamer basket
ice bath

Arrange a steamer basket, with the central handle removed, in a large sauté pan with a tight fitting lid. Add water to a depth of 3/4 inch (2 cm), place raw eggs in the basket, cover, and bring to a rapid boil. Reduce the heat to medium and steam 14 minutes. With tongs, remove each egg to an ice-cold bath, adding ice as necessary. After 1 minute, gently crack the egg shells all over. This will let water seep in between the shell and the egg. Return to the cold bath for 15 minutes to firm up. Under running water, lift away the shells, dry the eggs, and store cold, covered. Perfect for a quick nourishing snack or for egg salad.

Egg Salad

Recorded February, 2015. The wise cook keeps a supply of shelled, hard-cooked eggs on hand to provide a ready source of solid nutrition as well as a useful ingredient. This recipe yields a satisfying filling for a sandwich or mounded on a lettuce leaf as carbohydrate-free small plate. Ready in less than 5 minutes.

1 cold hard-boiled egg, shelled
1 T mild onion, finely minced
1 T mayonnaise
1/8 t pepper sauce
salt and pepper to taste

Finely dice the egg and place in a small bowl, mix in the onion, and mash together with a fork until smooth. Mix in the mayonnaise, hot sauce, salt, and pepper until well combined. Makes 1 or 2 servings.

Shrimp Egg Foo Yung

Recorded January 2, 2015. Prepared many times over the decades for family. Virtually carbohydrate free, rich in fiber, vitamins and minerals, and protein.

vegetable oil
6 oz (150 g) Napa cabbage, shredded crosswise
6 oz (150 g) mung bean sprouts, rinsed and drained
6 oz (150 g) yellow onion, thinly sliced through poles
6 oz (150 g) raw shrimp, shelled, and cut into bite-sized pieces
8 eggs
1 t sugar
2 t salt, divided
1 t sesame oil
1 T soy sauce
1 t fish sauce

In a round bottom wok over medium heat, heat a tablespoon of oil until hot but not smoking. Add the onions, season with a teaspoon of salt, and cook covered over moderate heat for three minutes. Add the cabbage, and continue cooking for two minutes more. Stir in the bean sprouts. Cook for a minute and mix in the shrimp meat. When lightly cooked, transfer the mixture to a shallow bowl to cool. In a large bowl, whisk the eggs until frothy. Stir in the seasonings. When cool, fold the vegetable-shrimp mixture into the eggs.

To make an omelet, heat a tablespoon of oil in the wok until sizzling hot. Ladle in a half-cup of the egg mixture. The eggs should puff up. Lower heat to medium and cover. After about two minutes, gently turn the omelet, and cook the other side for a minute. Repeat the process. Makes 8 omelets. Serve with Egg Foo Yung Sauce with white rice on the side.