Caldo Chicken-Vegetable Soup in a Tomato Broth

First prepared March 7, 2016. A quick and satisfying meal that offers balanced nourishment and flavor.

2 T olive oil
2 T butter
2 lb frozen caldo vegetable mix (corn-on-the-cob nuggets, red potatoes, pearl onions, celery, carrots)
5 cups hot water
1 cup chopped tomato (fresh or frozen)
1 T chicken base
1 t salt
1 t sugar
1 cup shredded cooked chicken breast (e.g., from rotisserie chicken)
freshly ground pepper, to taste
1/4 c coarsely chopped parsley

Heat the oil and butter in a four-quart saucepan. Rinse the frozen vegetables in a mesh strainer under cold, running water for 30 seconds to refresh them, drain well, and add to the hot fat. Cook over moderate heat for five minutes, stirring occasionally. Add the water, chopped tomatoes, and seasonings, and bring to a gentle boil. Cook covered for about 15 minutes, until the potatoes test done with the tip of a knife. Stir in the cooked chicken, pepper, and parsley. Let stand 10 minutes for flavors to meld. Serves four.

Steak Fajitas

Developed March, 2016 from Internet recipes. Easy, tasty meal that takes very little time to prepare or cook.

1/4 c soy sauce
1/4 c lime juice
1/4 c vegetable oil
2 T brown sugar, packed
1 t ground cumin
1 t ground black pepper
2 t chili powder
2 t garlic, finely minced

1 lb skirt steak, trimmed of fat and membranes, and cut into two pieces

1 large red bell pepper, trimmed, and cut into 1/2-inch strips
1 medium white onion, cut into 1/2-inch segments through the poles

8 small (or 4 large) flour or corn tortillas, softened in the microwave

Toppings: guacamole, tomato salsa, pico de gallo, sour cream, grated cheese, shredded lettuce, chopped tomatoes, diced chilies, salsa criolla, pickled onions, etc.

Whisk the eight marinade ingredients together in a bowl. Transfer the meat to a large zipper-lock plastic bag, and pour in half the marinade. Squeeze out the air, seal the bag, and turn to cover the meat with marinade. Put the sliced vegetables into another zipper bag with the remaining marinade. Express the air and close the bag. Put both bags on a plate and into the refrigerator. Marinade for 2 hours, turning the  bags after one hour. To roast the vegetables, preheat a heavy 8x8 inch metal pan under the broiler of a toaster oven for 5 minutes. Carefully add the vegetables along with 2 tablespoons of the marinade. Caution, it will sizzle. Roast under broiler for about 8 to 10 minutes, until they are lightly charred and softened. Transfer to a serving bowl, cover and set aside. Prepare a charcoal grill with a very hot flame. Wipe the meat dry with paper towels, and place each piece directly over the flame. Cook two to three minutes to get a good char, and then turn it over to complete the cooking, about two minutes more. Do not overcook. Tent to keep warm. Slice thinly across the grain. Serves three to four.

Hummus

Developed February, 2016. This tasty spread of chickpeas and sesame has nourished millions over the millennia. Those two foodstuffs were among the earliest crops raised by early people of the Fertile Crescent, and remain tasty, nourishing, and versatile food over wide parts of the globe to the present day.

8 oz dry chickpeas
1/2 t baking soda
2 garlic cloves, crushed
1/4 c tahini (sesame paste)
1/3 c lemon juice
1 t ground cumin
1⁄2 t salt
1/4 c extra virgin olive oil

Rinse the dry chickpeas in a colander, transfer to a bowl, cover with water, add baking soda, and soak for 10 to 12 hours, stirring occasionally. Rinse well, drain, transfer to a three-quart saucepan, cover with water, bring to a fast simmer. Cook gently, covered, for 90 minutes, stirring occasionally. Check for doneness by squeezing a pea. If it breaks easily and is not gritty, they are done. Drain, reserving the cooking liquid and transfer peas to a food processor. Add sufficient liquid to blend. Blend until smooth, about four minutes on low speed. Add salt, garlic, tahini, cumin, and lemon juice with the processor running on low speed. Increase speed to high, and blend until creamy, adding cooking liquid as needed. Adjust the seasoning, and stir in the oil. As the hummus it cools, it will thicken, so aim for the runny side while it’s warm. Store tightly covered in the refrigerator. Yields about 28 ounces.

Laura's Italian Wedding Soup

Lacinato kale (source: Park Seed)

Developed January, 2016 by Laura on a cold winter day. Comes together quickly using frozen meatballs. Lacinato kale (also known as Italian or black kale) has been cultivated since Roman times. It gives Italian soups such as this and minestrone their special character. Its sturdy texture stands up to cooking.

4 T olive oil
1 large white onion, chopped
1 large scallion, chopped
2 large carrots, cubed
2 ribs celery, chopped
1 T garlic, minced
8 oz mushrooms, sliced
1 bunch of Lacinato kale, rinsed, stems removed, cut into 2 inch pieces
1 t dry oregano
1 t dry thyme
2 bay leaves
6 c chicken stock
4 oz small pasta, uncooked
1 lb frozen cooked meatballs, homemade or commercial
salt, pepper, and lemon juice to taste

Heat the oil over medium heat in a heavy Dutch oven. Add the onion, scallion, carrot, celery and garlic, and a teaspoon of salt. Cover, lower heat, and sweat until they soften, about six minutes. Add the mushrooms, oregano, and thyme, and continue cooking a few minutes more. Stir in the stock, bay leaves, and meatballs. Cover and simmer 30 minutes. Remove the bay leaves, stir in the kale. Cook five minutes. Add the pasta, and cook until the kale is tender and the pasta is al dente, 7 to 10 minutes more. Adjust seasoning. Serves six as a main course. Pair with crusty bread.

Guacamole II

Guacamole literally means 'avocado sauce'. This recipe is adapted from Ben's recipe for kitchens that lack a molcajete, the lava rock mortar and pestle used traditionally to prepare Mexican sauces (moles, from Nahuatl mōlli). Boost the heat by including more jalapeño.

2 large ripe Haas avocados
2 T lime juice, divided
2 t minced garlic
1/2 to 1 jalepeño pepper, seeds and membranes removed, finely diced
2 t ground cumin
1 fistful cilantro leaves, finely chopped
1/4 c red onion, finely chopped
1 medium ripe tomato, seeded, chopped and drained well
salt to taste

Halve avocados, remove pit and scoop out flesh. Place it in a bowl, immediately moisten with a tablespoon of lime juice, mash lightly with a fork, leaving big chunks, and mix. Add the cumin, jalepeño, cilantro and garlic. Season with salt and residual lime juice to taste. Stir in the onions and tomatoes. Cover tightly with plastic wrap, pressing to contact the dip, and refrigerate. Best if eaten the following day, but it can be served immediately. Serve with tortilla chips, corn chips, or as a side with Mexican dishes. Serves 4 to 6.

Raspberry Hot Cocoa

This version of a winter-time favorite relies on pantry ingredients and was inspired by the blizzard of 2016. It combines two complementary flavors, chocolate and raspberry, in a hot beverage.

3 T raspberry syrup (available at Mediterranean markets)
1 T Dutch-process cocoa (Hershey's™ is good)
1/2 t tapioca or corn starch
pinch salt
1 T hot water
7 oz hot milk

Mix syrup, cocoa, starch, and salt in a microwavable mug. Stir in hot water. Microwave on high until just boils, and set aside. Heat the milk in the microwave or stovetop to steaming, and stir into the cocoa mixture. Serves one.

Quick and Easy Filling for Cheese Blintzes

Blintzes are thin pancakes or crêpes filled with a savory or sweet mixture, folded, and then slowly fried in butter or another fat. Cheese mixtures are popular, but often call for a dry, fresh cheese called 'farmer cheese' that is often unavailable in local stores. This recipe, which takes only a few minutes to make, relies instead on the widely available product, large-curd cottage cheese.

3-1/2 oz (100 g) large-curd cottage cheese (cream style)
1/4 t salt
1/8 t pepper
1 t sugar

Place a small, wire-mesh strainer over a small bowl. Add the cottage cheese, and with the back of a spoon, press the cheese through the strainer, stopping to scrape the cheese from the backside of the strainer into the bowl. Continue to press the cheese through until not much remains. Add this remainder and the seasonings to the bowl and stir until smoothly combined. Fills two pancakes. Variation: Top each serving with fresh berry sauce.

Quick and Easy Crab-Spinach Crêpe

Developed January, 2016. A dish for a special brunch that comes together quickly using commercial crab, spinach, and Hollandaise. The pancakes are a snap to make and can be kept for days in the refrigerator or months in the freezer.

100 g cooked crab meat
150 g frozen creamed spinach
4 crêpes
1 T butter
1/2 t Old Bay seasoning
2 T seafood or chicken stock
4 t prepared Hollandaise sauce (Trader Joe)

In a small skillet, melt the butter over medium-low heat. Add the Old Bay, and after 30 seconds, the crab and the stock. Warm through gently, and set aside in a bowl. Heat the spinach in the microwave. Place a crepe on a plate, arrange a quarter of the crab in the center, spoon on a quarter of the spinach, top with a teaspoon of Hollandaise sauce, and fold over by thirds. Present seam side down. Makes four crêpes.

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.

Chinese Noodle Soup with Pork Balls and Napa Cabbage

Prepared December, 2015. Pork, beef, and fish balls are popular to serve as appetizers or to add to soups. They are sold frozen in specialty Chinese food outlets, and make it easy to add flavor and protein to a dish. 

1 qt (1 L) water
4 oz (115 g) frozen stuffed pork balls
1 t (5 ml) fish sauce
1 T (15 ml) soy sauce
1 t (5 ml) sugar
1/2 t (2.5 ml) salt
1 t (5 ml) sesame oil
1 t (5 ml) grated fresh ginger root

6 oz (175 g) Napa cabbage, cut into 1 inch pieces

3-1/2 oz (100 g) dry Chinese wheat noodles

Bring water, frozen pork balls, and seasonings to a slow boil in a 3-quart saucepan. Cover, adjust heat to a fast simmer, and cook 10 minutes. Remove the pork balls to a plate to cool briefly. Cut each ball into thick slices, return to the pot, along with the cabbage, and return to a fast simmer. Cook 10 minutes with occasional stirring, and add the dry noodles. Cook five minutes more. Serves four as a first course in a Chinese meal, or two for a hearty meal. Variations: Omit meat balls. Substitute fish balls for the pork balls. Use bok choy rather than Napa cabbage.

Hint: Fewer Crumbs When Making Bread Stuffing

DrDaddy's usual method for making bread stuffing for poultry is to arrange the bread slices on a sheet pan, and to toast the bread in a  hot oven (425 degrees F, 220 C) until the top is browned, and then to invert each slice, and return the pan to the oven to brown the other side. When cool, to stack a few slices, cut off the crusts, and then dice the remainder. This method produces copious bread crumbs that are often discarded, which wastes food.

An alternative method that minimizes waste is to trim and dice the bread when it is fresh. Then, place the cubes in a shallow roasting pan, and brown them in a hot oven for five minutes, tossing with tongs or a spoon, and returning to oven to complete baking.

French Dip Beef Sandwiches

Recorded December, 2015. Prepared many times over the years. A Family Favorite. Easy, fast, and satisfying. Trimming the bread leaves more room for filling and reduces calories from carbohydrates.

6 oz mushrooms, thinly sliced
1 t minced garlic
2 T olive oil
1/2 t salt

Jus (see Recipe)

1 lb loaf artisanal French bread
12 oz thinly-sliced deli roast beef, rewarmed in the jus 

Sauté the mushrooms in olive oil until they are browned, stir in the garlic and salt, and cook a few minutes more. Re-heat the beef slices in the warm jus. Crisp the loaf in moist 350 degree F (180 C) oven for six minutes. Slice the loaf into four sections, and then each section lengthwise. Remove V-shaped pieces from top and bottom and set aside for another purpose. Spoon a quarter of the sauteed mushrooms into the bottom half, pile on a quarter of the warm beef, and top the sandwich. Press down and slice in half on the diagonal. Plate with a bowl of jus for dipping. Variation: Substitute sauteed onions for the mushrooms.

Jus for French Dip Beef Sandwiches

Developed December, 2015. Beef, tomato paste, and mushroom powder all contribute beefy flavor to this jus. A robust sandwich piled high with deli roast beef on crusty French bread makes a quick, satisfying economical meal.

1 oz deli roast beef, finely minced
2 t vegetable oil
1 T tomato paste
1/2 c dry red wine
1/2 t minced garlic
2 c hot water
3 T beef base (Better Than Bouillon™ Reduced Sodium is good)
1 t sugar
1/2 t salt
1 T porcini mushroom powder (purchased online or prepared from dry porcini)
2 T tapioca or corn starch dispersed in 2 T of water

In a two-quart saucepan, heat the oil to a shimmer and add the minced beef. Sauté until well browned. Stir in the tomato paste, and after a minute, add the garlic, and 30 seconds later, stir in the wine. Boil until half the liquid is lost. Stir in the hot water, beef base, sugar, salt and porcini powder. Cover and simmer 15 minutes, with occasional stirring. Stir in the starch suspension, and stir until thickened. Rewarm the beef slices in the hot jus before loading the sandwiches. Serves 4. 
Suggested sides: cabbage salad or freshly pickled onion-cucumber salad.

Candied Sweet Potatoes

Recorded Fall, 2015. Family recipe used for decades. Baking in the skin rather than boiling keeps out water and concentrates the flavor and sugars, and is more easily controlled.

3 large sweet potatoes
3 T (50 g) butter
1/4 c (50 ml)  brown sugar
1/4 c (50 ml) water
2 t (10 ml) lemon juice
1 t (5 ml) ground cinnamon
salt and pepper
1/2 c (125 ml) walnut pieces

Choose sweet potatoes that are straight and uniform in width. Prick potatoes all over with a fork to release steam and microwave on high (@1250 W) until just soft, about 12 minutes, but do it in steps since they cook quickly toward the end. They will emit steam and juice when done, but don’t overcook. Texture should be soft but not mushy. Alternatively, bake the potatoes directly on the rack at 325 degrees F (165 C). When cool, peel off the skins, slice lengthwise and then into 3/4 inch thick (~2 cm) half-rounds. Heat the butter, sugar, and water in a medium non-stick skillet, stirring to form a syrup. Arrange the potato slices in the hot syrup, add the cinnamon, nuts and lemon juice and cook slowly uncovered, until tender, about 30 minutes, replacing water as it’s lost. Cover and keep warm until serving. Serves 6 to 8.

Marinade for Turkey Burritos

Developed November, 2015. Another way to use leftover roast turkey is to make turkey burritos. This marinade adds both moistness and ethnic flavor to the turkey meat. 

1 c water

1 t chicken base (Better Than Bouillon™ Reduced Sodium Chicken Base is good)

1/2 t sugar

1/2 t salt

1 t cumin

1/4 t garlic powder

1/4 t chili powder

Heat ingredients to a fast simmer in a small saucepan for a few minutes with stirring. Cover and cool until just warm. Add up to 10 ounces (300 g) sliced or shredded roast turkey meat to marinate for 15 minutes. Drain and use for burritos. After use, the meat-flavored marinade can be thickened with corn starch for use as a gravy, e.g., over rice or potatoes. Variation: Subsitute roast chicken breast meat.

Hint: Shock the Grounds to Make Better Coffee

Chemex Brewer (Public Domain)

Recorded December 9, 2015. About 50 years ago, DrDaddy and MrsDaddy brewed their morning coffee using a Chemex brewer. This brewer joins a filter holder and a flask into a single piece of Pyrex, with a collar of maple lashed at the neck with a genuine rawhide lace. Both 'green' and cool. Took paper filters, like in the lab. The recipe that was advocated for this manual drip system was to first 'shock' the dry grounds with very hot water and then, after a delay, continue to add hot water to the funnel as the brew passed through the bed of coffee grounds. The method produced a very good product, especially using whole beans purchased at the newly-opened roaster, across the street from the Pike Place Market. We were among the very first customers at Starbucks and we had our own blend. The method is easy to apply using an automatic drip coffeemaker and a microwave.

33 oz (1 L) spring water
6 T ground coffee, drip grind

Measure the water into the carafe. Pour about 6 ounces (ca 1.5 dl) of that into a microwave-safe vessel, such as a plastic measuring cup, and heat to boiling. Transfer the remaining water to the coffeemaker, and after 30 seconds, start the brewing.

Ranch Dressing

Recorded December 8, 2015. This recipe represents the simple one first used at a dude ranch outside Santa Barbara, California. Guests loved it. In time, the operators made it available commercially.

1/2 c (125 g) buttermilk
1/2 c (125 g) mayonnaise
1/4 t (2 ml) ground black pepper
1/4 t (2 ml) celery seed
1/4 t (2 ml) salt
1/8 t (1 ml) granulated garlic
1/8 t (1 ml) onion powder
fat pinch of dry thyme

Add the first two ingredients by weight or volume into a clean container with a tight-fitting lid. Add the others, by volume. Mix well. Hold for an hour before using to let flavors mature. Yields one cup. Easily doubled. Store cold.

Chinese Lion's Head Soup

Developed November, 2015 from an online recipe. Simple, fast, cheap, and so satisfying on a chilly night. Plump, flavorsome meat balls simmer in a light cabbage stock along with rice noodle squares. A one-pot supper ready in about 45 minutes.

Meatballs

1 lb (450 g) ground pork
1 large egg
2 T (30 ml) cornstarch
2 t (10 ml) dark sesame oil
1 T (15 ml) finely-minced fresh ginger root
1 t (5 ml) finely-minced garlic
1 t (5 ml) fish sauce
2 t (10 ml) salt
1 green onion, finely chopped

Soup

3 T (50 ml) vegetable oil
1-1/2 lb (700 g) napa cabbage
2 t (5 ml) ground mustard
4 T (60 ml) low-salt chicken concentrate (Better Than Bouillon™ is good) 
6 c (1.5 L) hot water
1 T (15 ml) soy sauce
4 oz (115 g) rice noodle squares, soaked in hot water until softened
2 t (10 ml) dark sesame oil
2 green onions, sliced across

Mix the meatball ingredients in a bowl using a wooden spoon in one direction until smooth and sticky. Chill for 30 minutes to firm up the meat mixture. Separate the cabbage into leaves, trim off tough bottoms, cut in half lengthwise and then across yielding eight pieces. Place noodles in a bowl, cover with hot tap water, and drain after 15 minutes. Heat the vegetable oil in a heavy six-quart saucepan on medium-high. When the oil shimmers, add the cabbage, stirring frequently, until cabbage is softened but not browned, about five minutes.  Add the hot water, the chicken concentrate, mustard powder, and soy sauce. Bring to a boil, then lower the heat to a fast simmer. Using a spoon and wet hands gently form 1 inch balls and drop them into the boiling soup, one by one. After adding the last ball, cover and simmer for five minutes. Stir in the drained rice noodles, replace cover and continue gentle cooking for another five minutes. Add salt according to taste, garnish with green onion, and drizzle on a little sesame oil. Serves four generously.

Ingredient: Vegetable Stock

Just as a rich chicken or veal stock forms the basis of many dishes in kitchens that use meats, a versatile vegetable stock does the same in the vegetarian kitchen. This recipe, which comprises about 40% vegetables initially, yields plenty of savory vegan stock for soups, broths, stews, gravies, and pan sauces. Developed Fall, 2015 from earlier experience with sauces and stocks.

6 qt (6 l) water
1 lb carrots, scrubbed and cut into large chunks
1 lb onions, skins on, trimmed and quartered
1/2 lb celery with leaves, coarsely chopped
1/4 lb mushrooms, cleaned, trimmed, and chopped
1/4 lb green cabbage, coarsely chopped
2 oz parsley sprigs
3 garlic cloves, crushed
10 black peppercorns
2 bay leaves

In a large pot set over high heat, add the water, vegetables, and seasonings. Cover and bring to a gentle boil. Uncover and adjust the heat to produce a fast simmer. Cook for about 45 minutes until all is very tender and cooked through. Cover and let cool. Pour through a fine strainer into a pot, but do not press on the residue. Discard the solids. Refrigerate stock up to a week or freeze in convenient portions in plastic zip-lock bags.