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.

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.

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.

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.

 

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.

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.

Pizza in a Pita

Dividing a loaf of pita bread into top and bottom, provides a space for filling. In this quick dish, perfect for a warm breakfast, brunch, or afternoon snack, the space is filled with a tomato sauce, pepperoni sausage, mozzarella cheese and quickly pan-grilled in olive oil. For vegetarian, substitute olive tapenade for the meat.

1 loaf pita bread
2 T prepared tomato salsa or pizza sauce
1 oz thinly-sliced pepperoni or olive tapenade
1/4 c grated mozzarella
1 T grated parmesan
1 t olive oil, divided

With a scissors, cut around the edge of the pita to free it into two halves. With the back of a spoon spread the sauce evenly on the bottow leaving the outer 1/2 inch uncovered. Cover the bottom half with pepperoni slices and sprinkle on the cheeses. Press the top half into place. Heat 1/2 teaspoon of oil in a small nonstick skilled over medium-high. Put in the stuffed pit. Grill for 2 minutes pressing with a spatula. Drizzle on the rest of the oil, flip, and cook for 2 minutes more. Cut into 4 pieces with a sharp knife. Serves one. Variation: Cut into 6 or 8 pieces as a warm appetizer.

Rajas Quesadillas

Developed May, 2020. Easy, fast, cheap, and filling. 

Filling

3 T vegetable oil: divided
1 large green pepper, sliced into strips
1 large jalapeño, seeded and diced
1 cup white or yellow onion, thinly sliced through the poles
1 medium tomato, chopped
1 t ground cumin
1/4 t crushed red pepper
1 t oregano
1 t salt

Assembly & Finish

2/3 c shredded Mexican cheese blend
1/3 c queso cotija or pecorino Romano
1/4 c chopped cilantro
2 large flour tortillas

Heat 2 tablespoons of oil in a nonstick 12-inch skillet over medium-high. Add the peppers and cook until softened and colored. Add onions and tomatoes and cook until soft. Stir in seasonings and move into a bowl. Wipe out skillet and heat the remaining oil. Soften the tortillas by warming in the microwave. Moisten the edge with water. Place half the filling on half the tortilla, top with half of each cheese, the cilantro, and fold in half. Seal the edges and distribute the filling evenly. Heat the remaining oil over medium-high, and carefully position each quesadilla on one half. Cook about four minutes to brown and then turn to brown the other side. Top with tomato salsa.Variation: Add an ounce of shredded deli meat to the filling.

Creamed Spinach

Developed April, 2021. A simple side dish from pantry ingredients. Sour cream confers a subtle tang.

12 oz (350 g) frozen leaf spinach
1/2 c chopped onions
1 T olive oil
1/2 c sour cream
1/4 t ground nutmeg
salt and pepper, to taste

Thaw the spinach in a mesh strainer. With the back of a large spoon press out excess moisture until the spinach is dry. In a saucepan, heat the oil over medium, add the onion and salt lightly. Fry until softened and clear. Mix in the spinach and cook until heated through, about 5 minutes. Stir in the sour cream and the seasonings and warm through. Variation: Replace half the sour cream with cream cheese for a richer product. Serves two or three.

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.

Tiny Peas and Pearl Onions Steamed in Butter Sauce

Quickly prepare a versatile side dish from pantry ingredients.

4 oz frozen tiny peas
4 oz frozen pearl onions
1 T chicken or vegetable stock concentrate
1 t butter, cut into small dice
1 T water
1/2 t salt
1 t sugar
1 t tapioca starch

Thaw the peas in cold water and drain. Thaw the onions on a paper towel. Combine the vegetables in a shallow bowl, top with the seasonings, and sprinkle the starch over all. Steam for 4 minutes, mix with tongs and steam another 2 minutes, mix and serve. Serves two. Can be doubled.

Chewy Chocolate Chip Cookies

COVID-INSPIRED. April, 2020. No-butter recipe adapted from online examples. A new mixing method to prepare the dough has replaced the customary method. The use of a kitchen scale is assumed.

2 eggs
1 T water
330 g dark brown sugar
100 g white sugar
2 t vanilla
1 t baking soda
1/2 t baking powder
1/2 t salt
213 g vegetable oil
312 g flour
300 g dark chocolate chips

Beat the eggs and water in a large bowl. Whisk in the brown sugar and then the white sugar. Stir in baking soda, baking powder, salt, and the vanilla. Whisk in the oil until completely blended. Stir in flour with a rubber spatula and when incorporated, fold in the chocolate chips. Chill dough for 30 minutes in the refrigerator. Preheat oven to 350 F (177 C). Drop level scoopfuls from a #30 disher (32 ml or 1.07 oz) onto a dark, lightly greased baking sheet about two inches apart. Bake 9 minutes and remove immediately to a wire rack to cool. Permit the baking sheet to cool between batches. Store in an airtight container to retain chewy texture. Yields about 32 cookies.

Pantry Pita Pizza

Put together from ingredients on hand. Wonderfully musical when spoken, this dish was COVID-inspired on the Ides of March, 2020.

2 pita loaves
1 T olive oil
2 T olive tapenade
1/2 c hummus
1/2 c diced tomatoes, canned or fresh, drained
1/4 c ripe black olives, coarsely chopped
1/4 c feta cheese, crumbled
onion powder
oregano
crushed red pepper

Steam the pitas until soft in the microwave under a moist paper towel or cloth. Preheat toaster oven to 400 F. Pour a tablespoon of olive oil into the oven pan and use it to coat both sides of the pitas. Divide the ingredients on each loaf. Spread tapenade on each, then the hummus thickly, and then distribute the cheese, tomatoes, olives, and the seasonings to taste. Bake 12 minutes or until thoroughly heated through. Serves two.

Cauliflower Steamed in Butter Sauce

Cauliflower Ready to Steam

This recipe, developed along the same lines as an earlier one, yields two servings of tender cauliflower in a smooth, rich sauce in about 15 minutes.

8 oz (250 g) cauliflower, cut into large florets
1 T butter, cut into small dice
1 t chicken or vegetable stock concentrate (Better than Bouillon™ is good)
1 T water
1 t tapioca or corn starch

Prepare an improvised steamer. Put the cauliflower in a shallow bowl, dot with butter, add the stock concentrate, the water, and sprinkle on the starch. Put the bowl in the steamer for 5 minutes. Cautiously, lift the top, and with tongs, toss the ingredients. Steam another 5 minutes or until tender. Toss again and plate. Serves two.

Quick Gravy

Developed November, 2019. A rapid microwave recipe for a gravy that is suitable for many purposes. It can top chicken, beef, pork, vegetables, or seafood dishes depending on which stock concentrate is used. We recommend the Better Than Bouillon™ product line.

1 c tap water
2 t stock concentrate
pinch of GP Seasoning
1 T tapioca (or corn) starch

Whisk the ingredients together thoroughly in a microwavable container. One that doubles for storage is handy. Heat on high, stirring every 30 seconds, until the mixture boils and thickens, taking care that it not boil over. Yields about a cup. Easily doubled.

Ben's BLT salad

Recorded December, 2018. Everybody's favorite sandwich without the bread. A Family Favorite.

2 c iceberg lettuce, cut into large cubes
4 strips of ‫crispy bacon‬, crumbled
1 large ripe tomato, cut into large pieces
2 T mayonnaise
1 T milk (or water)
1/2 t salt
freshly ground pepper

Assemble lettuce, tomato, and bacon in a bowl. In a small bowl, mix mayonnaise, milk, and seasonings together and dizzle on salad. Toss gently to coat. Serves two or three.

Cauliflower Quick Braise in Butter and Stock

Developed Fall, 2018. The microwave makes this a very quick preparation. Sumac is a popular middle-eastern spice that adds a citrus-like acidity and an attractive red-orange color.

10 oz (275 g) cauliflower, cut into small florets
water in a trigger spray
1/4 t salt
1 t chicken stock concentrate (Better Than Bouillon™ Organic Reduced Sodium is good)
1/2 T butter, cut into small dice
1/4 t ground sumac or 1 t lemon juice

Place cauliflower in a medium glass bowl, mist with water, season with salt, and toss. Microwave on high (1250 W) for 2-1/2 minutes, covered tightly. Stir in the stock concentrate and the butter. Mix until combined adding a little water if needed. Microwave one more minute, add sumac, and stir. Serves 2 or 3.