Quick Soup with Salad Shrimp and Vegetables

Prepared January 17, 2013 for a late supper, recovering after a Charleston trip. Just Jon and Dr Daddy.

about 2 T vegetable oil
2 c mini sweet peppers, sliced into thick rings
6 oz mushrooms, sliced thickly
2 c baby bok choy, sliced diagonally
2 t garlic, minced
1/8 t crushed red pepper
4 c hot seafood or chicken stock
2 c hot water
1/2 c frozen petite garden peas, thawed in cold water and drained
1 4-oz package of ready-to-eat frozen salad shrimp
1 c bean sprouts
1/2 c cilantro, coarsely chopped

Seasonings

2 t roasted sesame oil
2 T soy sauce
1 t salt
1 t sugar
1 T fish sauce
2 T rice wine
1 T rice vinegar
1 t lime juice
1 T mushroom powder

steamed white rice

Heat 1 T oil in a 4-qt saucepan until beginning to smoke. Add the peppers and sauté for about 3 minutes until lightly colored. Add the mushrooms, continuing to cook until they darken. Add a bit more oil with each addition. Add the bok choy, cooking until it softens a bit, and then the garlic and crushed red pepper. Add the hot stock and water, and bring to a fast simmer. Stir in the seasonings and continue to cook for five minutes. Add the peas and the shrimp and cook gently for 5 minutes more. Adjust the seasonings. Serve over warm steamed rice and garnish with sprouts and cilantro. Serves 2 to 3.

Quick and Easy Chicken and Dressing Casserole

Created January 2, 2012. A local market had chicken tenders on sale. A Desperation Dinner.
Dressing

1 pkg Stove Top™ Dressing for Chicken
1 c water
1/4 c soft margarine

Finish

1 lb chicken tenders, tendons removed, or chicken breasts cut into 1-inch strips
1 10-1/2 oz can chicken gravy (Campbell's™ is good)
1/4 c sliced green onions
1/2 t dry tarragon
salt and pepper

Prepare the dressing according to package directions but use less water as indicated. Place 2/3 of the hot dressing in a 1-1/2 quart covered casserole or other microwaveable vessel. Distribute one-third of the gravy over the dressing. Arrange the chicken tenders side by side in a known direction. This will make it easier to divide into serving portions. Season well with salt, pepper, and rubbed tarragon. Cover chicken with another one-third of the gravy. Top with the remaining dressing and then the remaining gravy. Sprinkle on the green onions. Cover. Microwave on 30% power (1250 watts maximum) for 25 to 30 minutes,  until temperature at center reaches 165 F (74 C). Divide into serving pieces parallel to the chicken tenders. Serves 3 or 4.

Osso Buco

Prepared December 29, 2012 by Laura using lamb shanks. Modified from Lidia Bastianich's recipe broadcast on PBS-TV. Although classically prepared with veal shank, lamb or fresh pork shank can be used instead, with essentially the same cooking method. Each is a 'bone with a hole', or osso buco in Italian, with meat having a similar flavor and texture.

4 fresh (or 6 dried) bay leaves
1 sprig fresh rosemary
6 whole cloves
6 strips of orange rind, cut with a vegetable peeler
6 pieces 2-to-3-inch thick veal shank (or use lamb or pork shanks)
about 3 c chicken, veal, or beef  stock
3 T extra-virgin olive oil
2 t kosher salt
2 large onions, cut into 1-inch chunks
4 ribs celery, cut into 1-inch chunks
6 medium carrots, cut into 1-inch chunks
2 medium parnsips, cut into 1-inch chunks
2 leeks, white part only, cut into 1-inch lengths
3 T tomato paste
1 T garlic, minced
1 c dry white wine
2 T grated orange zest as garnish

If using veal or pork, tie butcher's twine snugly around the circumference to hold the meat together while cooking. Tie the herbs, cloves, and orange peel strips up in cheesecloth. Salt the meat well on all sides and let it come to room temperature. Heat the stock (hint: use a one-quart measuring cup in the microwave). In a large heavy Dutch oven over medium heat, brown the shanks in olive oil on all sides. Set meat aside, add more oil as needed, and add the vegetables. Cook over medium high until lightly colored, about 6 minutes. Add the tomato paste and cook for a minute or two, and then the garlic for 30 seconds. Add the meat back to the pot, add the herb bundle, and add hot stock until the meat is two-thirds covered. Adjust the heat to a fast simmer, cover and cook, turning every 30 minutes until tender, about 90 minutes. To serve, remove the vegetables to a platter, and arrange the meat on top. For veal or pork remove the strings before serving. Remove the herb bundle, and raise the heat to a boil, and reduce the pan liquid to form a smooth sauce, and spoon over the meat. Garnish with orange zest. Pairs nicely with a mushroom and leek risotto 

Lodge makes durable cast iron cookware. DrDaddy uses a red enamel 6-quart model. (Google Affiliate Ad).

Roasted Baby Bok Choy

Prepared November 7, 2012. Hurray for our beleaguered President.

12 oz baby bok choy
2 T vegetable oil
2 t dark sesame oil
1 t rice vinegar
1/2 t sugar
1/4 t granulated garlic
1/2 t kosher salt
2 T soy sauce
1/2 t ground mustard

Preheat a toaster oven or conventional oven to 450 degrees F (230 C). Separate the bok choy into stems, trim, wash thoroughly to remove sandy grit, and dry well. Place in a large bowl. drizzle on the vegetable oil, and toss to distribute evenly. Drizzle on the sesame oil, vinegar, soy sauce, and the seasonings, tossing after each addition. Transfer to a heavy 8x8 inch baking pan. Roast undisturbed for 15 minutes, and then gently turn the bok choy, and roast an additional 5 minutes until nicely colored. Pairs nicely with pork, chicken, or grilled fish, or as part of a vegetarian or vegan meal. Serves 3 to 4.

Quick and Easy Chicken, Peas, and Rice

Prepared December 24, 2012.

1-1/2 c basmati or other long-grain rice
2-1/4 c water
2 t chicken stock concentrate (Better than Bouillion™)
1 c frozen baby green peas
1 medium (about 150 g) yellow onion, coarsely chopped
1/2 T olive oil + 1/2 T butter
1 t sugar
1/2 t salt
1 8 oz container prepared chicken gravy (Campbell's™, or make your own)
1 2-1/2 lb rotisserie chicken, trimmed of fat, excess skin, and disjointed

Thaw the peas in cold water. Bring the water and stock concentrate to a boil in a small saucepan. Rinse the rice in a strainer until the water runs almost clear. Stir the rice into the boiling stock, cover, and reduce heat to a fast simmer. Mix the onion, olive oil, butter, sugar and salt together in a small bowl. Microwave loosely covered on high for 3 minutes until softened. After 15 minutes, transfer the rice to a two-quart glass casserole dish and fluff with a large fork, drain the peas well, and stir into rice. Stir in the cooked onion mixture. Pour half the can of gravy over the rice and peas. Arrange the chicken pieces on top, and pour on the remainder of the gravy. Cover tightly, and microwave on 30% power (1250 watt oven) for about 25 minutes until heated through. Serves 6.

Olive Tapenade

Prepared December 22, 2012. Tasty spread for bread rounds or flat bread.

2 t garlic, minced
1 c pitted kalamata olives
2 T capers
1/4 c chopped cilantro
2 T lemon juice
2 T olive oil

Place the ingredients into the bowl of a small food processor. Pulse until everything is finely chopped. Adjust seasoning to taste. Keeps well, covered in the refrigerator.

Hint: Preparing Cauliflower

Devised December 21, 2012. How to remove the tough core of a whole head of cauliflower quickly, efficiently and safely.

1 large head of cauliflower

Holding the head firmly between both hands, strike the stem forcefully against a sturdy surface several times until it loosens. Twist it free and discard. Peel apart the florets, and trim away the tough bottom where they contacted the core. Suggestion: roasted with Asian seasonings and sweet red pepper.

Quick and Easy Chocolate Pudding

Recorded May 23, 2003.

3 T cocoa powder
3 T corn starch
1/3 c sugar
pinch salt
2 c cold milk
1/2 t vanilla extract

In a 1 qt saucepan, blend dry ingredients. Add a small amount of the milk, and mix until smooth. A flat-bottom whisk is ideal for the task. Stir in remainder of milk, and bring to a boil with constant stirring over medium heat. Remove from heat, and stir in vanilla. Pour into small bowls, layer with plastic foil, and chill. Serves 4. Store cold. Variation: Garnish with crushed peanuts, malted milk powder, or whipped cream before serving.

Beef Pot Roast

Beef Pot Roast

Prepared Nov 12, 2012.

about 3 lbs (1.5 kg) boneless beef chuck, about 1-1/2 inches thick
2 lbs (1.0 kg) yellow onions, cut into eighths through the poles.
1 lb (0.5 kg) carrots, cut on slant
1 large or 2 medium parsnips, cut on slant
4 cloves garlic, thinly sliced
6 yellow potatoes, peeled, quartered lengthwise
salt and pepper
1 c (225 ml) commercial beef stock
1 to 2 c (225 to 450 ml) dry red wine, as needed to half cover the meat

Seasonings

1/4 c (100 ml) ketchup
2 bay leaves
3 T (50 ml) tomato paste
1 t (5 ml) ground cumin
2 T (15 ml) paprika, divided
5 pepper corns
3 allspice berries

Preheat oven to 350 degrees F (about 175 C). Trim off excess fat and loose membranes from the meat, season well with salt and pepper, and place in a roaster. Top the meat with the onions, carrots and parsnips, add the seasonings and the liquids to half cover. Roast 90 minutes tightly covered, turning every half-hour, adding water to make up for evaporation. Turn over meat, add the potatoes skin-side down, dusted with paprika and salt, and spoon vegetables and liquid over both. Roast covered for 20 minutes, and then uncovered for 15 minutes more. Let meat cool on a plate 10 minutes before slicing. To serve, separate the roast into its major muscles along the natural seams and cut across the grain. Arrange on a platter with the pan-roasted vegetables. Defat the pan gravy and serve on the side. Serves 6 or more. Dinner rolls to sop the gravy will do nicely on the side.

Rice and Mushroom Pilaf

First recorded July, 2008. Revised November, 2012. The dish takes its flavor from the mushroom-scented oil that is forced out of the mushrooms and into the rice as it cooks. 

2 oz (60 ml) olive oil, divided
6 oz (180 g) brown button (baby bella) mushrooms, thinly sliced
1 T (15 ml) minced garlic
2 c (500 ml) long-grain white rice
3 c (750 ml) hot chicken stock (or vegetable/mushroom stock if vegan)
1 t (5 ml) salt

Heat half the oil in a heavy 10-inch (25 cm) skillet on medium high. When it shimmers, add the mushrooms. Stir as they cook until well browned and beginning to shrivel (5 to 6 minutes). Add the rice and the remainder of the oil, and mix to coat. Continue to heat, turning often. When rice turns milky, add the garlic and heat briefly, until fragrant. Stir in the salt and the stock all at once. Lower heat, and boil uncovered slowly, until the liquid drops to the level of rice but before volcanoes appear. Stir once only, and cover. Lower heat to simmer for 20 minutes. Fluff, and let steam covered off heat for 5 minutes before serving. Serves 6 to 8. Good side for pan-roasted pork chops.

Gnocchi in Brown Butter and Sage

Adapted from Marc Forgione's recipe on Food Network.

1 lb store-bought gnocchi
6 T unsalted butter
1/2 to 1 t crushed red pepper
6 sage leaves, thinly sliced
1/2 c grated Parmesan cheese

Sauce
Melt the butter in a large skillet over medium high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat.
Finish
Bring 3 quarts of lightly-salted water to a boil. Add the gnocchi, reduce the heat to a slow boil, and wait until they float to the surface. Simmer a minute more. Taste one to make sure it's cooked through. Rewarm the brown butter over medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water to form a sauce. Toss again. Add more gnocchi water if needed. Off heat, mix in half of the cheese. Divide among bowls and top with the remaining cheese. Serves 2 as a main course, 4 as part of an multicourse meal.

Roasted Vegetables II

Prepared October 19, 2012. Accompanied grill-roasted turkey breast and mashed potatoes and gravy. A Family Favorite.

1 large sweet onion
1 large red sweet pepper
2 large portobello mushroom caps
about 1/4 c olive oil
1 t dark sesame oil
1 T balsamic vinegar
2 to 3 T soy sauce
1/4 t garlic powder
1/2 t sugar
1/2 t smoked paprika (optional) 
1/4 t ground black pepper

Preheat a toaster oven to 425 degrees F (218 C). Peel the onion and cut into 1/2 inch (1.3 cm) thick slices parallel to the equator, and separate into rings. Remove the seeds and membranes from the pepper and cut into 1/2 inch (1.3 cm) by 1 inch (2.5 cm) strips. Remove the stems, wipe the outside of the caps with a moist cloth, and slice the mushrooms into 1/2 inch (1.3 cm) wide strps. Place the vegetables in an 8 X 8-inch (20 X 20 cm) metal baking pan. Drizzle on the olive oil and toss the vegetables with tongs. Add the other seasonings and toss until well-coated. Roast uncovered for 30 minutes. Toss, and return to the oven for another 10 to 15 minutes, until the vegetables are nicely colored and tender. Serves 4 to 6.

Salt and Pepper Biscuits

First prepared in Autumn, 2012. Good with pea soup, and other hearty soups and stews.

4 frozen buttermilk biscuits (Pillsbury™ is good)
cooking spray
water spray
coarse salt
coarsely-ground black pepper

Preheat toaster oven to 375 degrees F (191 C). Treat baking pan with cooking spray. Arrange frozen biscuits, not touching. Spray them with cooking spray. This keeps the crust tender. Spray tops lightly with water. Sprinkle with salt and pepper. Bake 20 to 22 minutes, until tops are nicely browned. Let cool 5 minutes before splitting;  serve with softened butter. Good alongside stews, soups, and hearty salads.

F --> C Temperature Conversion Table for Cooks

Temperature Conversion Table
 Fahrenheit   Celsius    C(Approx)
    175          79          80
    200          93          95
    225         107         110
    250         121         120
    275         135         135
    300         149         150
    325         163         165
    350         177         180
    375         191         190
    400         204         205
    425         218         220
    450         232         230
    475         246         245
    500         260         260
    525         274         275
    550         288         290

Roasted Cauliflower and Pepper Soup

The vegetables ready for roasting

Prepared October 15, 2012. Can be prepared as a conventional, vegetarian, or vegan dish.

large head of cauliflower, trimmed, cored, and cut into florets
1 large sweet red pepper, cut into 1/2 inch pieces
2 jalapeño peppers, membranes and seeds removed, and coarsely chopped
2 medium yellow onions, coarsely chopped
2 t garlic, chopped
olive oil, as needed to coat the vegetables lightly
4 sprigs of fresh thyme (or 1 T dry)
1 T salt
1/2 T sugar
1 t ground black pepper
3 c water
3 c chicken or vegetable stock
juice of a large lemon
3/4 c half and half, or light cream (optional)

Preheat oven to 400 degrees F (204 C). Place vegetables in an open roasting pan. Drizzle on oil, and toss lightly to coat. Add the thyme, salt, sugar, and pepper. Roast until lightly colored and softened, about 40 minutes. About half of original volume will remain, concentrated in flavor. Transfer to a heavy 6-qt pot. Add the water and stock. Simmer covered until tender, about 20 minutes. Discard thyme sprigs, set half the vegetables aside in a bowl. Blend the rest until smooth with an immersion blender. Lightly blend the reserved vegetables and return to the pot. Stir in the lemon juice, and adjust the salt and pepper. Stir in cream, if desired. Yields about 3 quarts.

Microwave Potato Meal

Recorded October 9, 2012. Tasty, nutritious, cheap, and fast. Breakfast or lunch or dinner. Oiling the skin, keeps it tender in the microwave, and the crust of salt adds flavor and texture.

1 medium russet potato
vegetable oil
kosher salt
1 T tub margarine or butter
1/3 c low-fat cottage cheese
2 T low-fat sour cream
1 t chopped chives or green onions (optional)

Scrub and dry the potato. Prick with a sharp knife about 10 times. Oil the skin, moisten the top, and sprinkle on the coarse salt. Microwave on high (1250 W) for 4 minutes or so. Cut lengthwise and then across, and press together edges to form a pocket. Scoop the butter or margarine into the hollow, mix in, add the cottage cheese, top with the sour cream, and garnish with chives or green onions.

Split Pea and Country Ham Soup

Prepared September 29, 2012. Modified from a recipe from America's Test Kitchen. An alternative to pea soup that doesn't require a meaty ham bone. Staged addition of ingredients cooks each appropriately.

2 T unsalted butter
1 large onion (about 1-1/2 c), chopped fine
1/2 t salt
2 t minced garlic
8 c hot water
12 oz country ham steaks, cut into quarters
1 lb green split peas, checked for pebbles and rinsed
2 sprigs fresh thyme or 1 t dry
2 bay leaves
1/2 T sugar
1 c (150 g) carrot, small cubes
1 c (150 g) celery, small dice
1/4 c (50 g) quick-cooking pearl barley (see Note)
freshly ground black pepper

Heat butter in large Dutch oven over medium-high heat. When lightly browned, add the onion and salt.  Cook, stirring frequently, until softened, about 4 minutes. Add garlic and cook about 30 seconds. Add water, ham steak, peas, sugar, thyme, and bay leaves. Increase heat and bring to simmer, stirring frequently to keep peas from sticking. Reduce heat to low, cover, and simmer about 45 minutes, stirring occasionally. Remove the ham pieces and set aside to cool. Add the carrots and celery and return to a simmer. When the ham pieces are cool enough to handle, trim away the skin and fat, cut the lean into small dice, and add the meat back to the soup. Continue to simmer covered for 15 minutes, add the barley, and continue until vegetables are tender, about 15 minutes longer. 
Variation: Replace two cups of water with a 14.5-oz can of diced tomatoes. [Note: If using natural pearl barley, add it with the carrots to allow adequate cooking] Remove and discard thyme sprigs and bay leaves. Season generously with pepper and add salt if needed. Hot buttered biscuits make a good side.

Meat Sauce for Pasta

Prepared and recorded September 2, 2012.

2 c yellow onion, finely chopped
1 c mushroom, finely chopped
2 t minced garlic, divided
about 3 T olive oil
8 oz lean ground chuck
6 oz pork sausage
6 oz mellow red table wine (e.g,, Sangiovese)
2 T mushroom powder
2 T ketchup
1/8 t crushed red pepper
2 T tomato paste
1 T onion powder
8 oz beef stock
1/2 t ground cumin
1 28-oz can prepared marinara sauce (Trader Joe's™ is good)
water as needed to adjust thickness

In a heavy 12-inch skillet over low-medium heat, heat 1 T oil over medium, and add the onions. Cook, covered, with occasional stirring for about 6 minutes until soft and lightly colored. Set aside in a bowl. Wipe out the skillet, raise the heat to medium high, add 1 T oil, and add the mushrooms. Saute until lightly colored, add 1 t garlic and cook until garlic is fragrant. Add mushrooms and garlic to the bowl with the onions. Wipe the skillet, add the last 1 T of oil, break the sausage into small pieces, mix in the ground beef, cooking gently, continuing to break the meat into small pieces. Take care not to overcook the meat. Add tomato paste, crushed red pepper and the wine. Reduce the wine to about one-third. Add beef stock, mushroom powder, ketchup, cumin, and onion powder. Simmer for 10 minutes. scraping the pan to release any brown bits. Finally, stir in the marinara sauce, and simmer for an hour, covered loosely. Stir occasionally, adding water if sauce becomes too concentrated. Yields about 2 quarts of sauce. Freeze extras. Well suited to potato gnocchi, pappardelle, or fried polenta rounds.

Vegetarian Lasagna

Recorded December 3, 2000. A bit naive but still serviceable.

4 eggs, lightly beaten
4 oz feta, crumbled
4 oz shredded mozzarella
2 oz grated Parmesan + 1 oz
1 lb ricotta
1 10-oz package frozen chopped spinach, thawed and squeezed dry
2 t Italian herbs
1 t fennel seed
1/2 t garlic powder
salt and pepper
1 28-oz can prepared marinara sauce
1 small can sliced mushrooms, drained
1 lb lasagne, boiled according to package, blanched in cold water, and drained
1 small can sliced ripe black olives, drained

Beat the eggs in a large bowl, stir in the ricotta until smooth, then stir in the cheeses, spinach, and seasonings. In a 2 qt (about 2 L) rectangular glass baking pan treated with cooking spray, place a small amount of sauce on bottom. Cover bottom with a layer of noodles. Spread half the cheese mixture over the noodles. Add a second layer of noodles, and spread half the sauce and sprinkle on the olives. Add the next layer of noodles, and spread the rest of the cheese mixture. Add the last layer of noodles, spread on sauce and distribute the mushrooms. Sprinkle with remaining Parmesan. Cover with foil treated with cooking spray, and bake at 350 F for 60 - 70 minutes. Cool 15 before slicing and serving. Serves 6 to 8 generously. Pairs nicely with a tomato-avocado salad.

Quick and Easy Vegetable Noodle Soup

Recorded August 27, 2012. Pairs nicely with BLT's for a light summer meal.

2 T vegetable oil
1/2 c sweet peppers, large dice
1/2 c mushrooms, sliced
1/2 c baby bok choy, sliced
1/2 c fresh tomato, coarsely chopped
2 green onions, sliced thinly, on the diagonal
6 c hot water
1 t dark sesame oil
2 t soy sauce
1 T mushroom powder
1 pkg Knorr tomato-noodle soup mix

Heat the oil in a 3-quart saucepan over medium high. Add the peppers, sauté until a bit colored. Add mushrooms, and sauté. After a few minutes add the bok choy and the tomatoes. When all are softened, add the hot water and the seasonings. Bring to a slow boil, and cook 5 minutes. Add the soup mix, and cook following package directions. When a few minutes remain, add the green onions. Serves 3 to 4.