A Chance to Eat Well and Help a Family in Need

Proceeds of the sale of this cookbook go toward the medical expenses of two little girls with Leaky SCIDS (the "Bubble Boy" disease). Follow the link and read the story! 
http://www.whaddyashay.blogspot.com/2012/03/would-you-like-free-cookbook.html

Oven Roasted Brussels sprouts

So many people say they hate Brussels sprouts.  Perhaps if you boil them or commit some other atrocity they are nasty, but roasted like this are sweet and divine.

1 bag or stalk Brussels sprouts
2 T olive oil
½ tsp salt
½ tsp pepper

Trim any dried ends of sprouts.  Toss with oil, salt and pepper.  Roast in oven at 400 until soft and golden brown – 20 minutes?

Leeky Clam Chowder

I'm still working out the fine details of this, but here is a delicious start:

3 slices bacon

2 T butter
3 leeks
2 celery stalks
4 small-med yellow potatoes
1 bay leaf
Juice from 2 cans clams
½ cup dry white wine
2 ½ cups bottle clam juice
2 cans clams
1 cup cream
1 tsp salt
1/2 tsp pepper
Pinch cayenne
chopped parsley for garnish
Cook bacon in large soup pot over medium heat, stirring until crisp, about six minutes, then transfer bacon with a slotted spoon to paper towels to drain.  Add butter to pot and when foam subsides, add leeks, celery and bay leaf stirring occasionally until vegetables are softened  12 – 15 minutes.
While vegetables are cooking, peel and cut potatoes into ½ “ pieces.    Add wine to softened vegetables and boil until reduced by half – 1 to 2 minutes.   Add potatoes, drained clam juice and bottled clam juice.  Simmer, covered, until potatoes are tender 15-20 minutes.
Puree 2 cups soup in a blender until very smooth and return to pot.  Add cream, salt, pepper and cayenne and cook at a bare simmer, stirring, until soup is heated through (don’t boil).  Add clams and cook stirring 1 to 2 minutes.  Remove from heat, discard bay leaf and stir in parsley.  Serve topped with crumbled bacon.

"Poubelle" Stir Fry

“La Poubelle” is French for “the garbage can” but is also the name of a sandwich I came to know while serving as Mormon missionary in France.   To make this sandwich you just stuff all your leftover odds and ends from the fridge into the hollowed out end of a baguette.   I have no idea if this sandwich is something really eaten by French people or if it is the creation of the cash-poor- but- always- hungry 19-year old male missionaries that we worked with.  Either way it was a great way to clean out the fridge, save money and eat lunch at same time. 

 Almost 15 years later I have adapted this idea to create Poubelle Stir-Fry.  Bon Appétit!

 2 cloves garlic

2 T grated ginger
2 T olive oil

Any  of the following

Onions – any color
Bell peppers – any color
Carrots – cut into thin rounds or half-rounds
Cauliflower
Broccoli
Mushrooms
Burdock root
Any other “hardy” vegetable

Any of the following

Green onions
Snow peas
Bean sprouts
edamame
Any other “delicate” vegetable

½ lb cooked spaghetti

Cooked chicken meat - optional

2 tsp sesame oil

2 T soy sauce

Heat oil.  Add ginger and garlic.  Saute 1 minute.  Add hardy vegetables.  Stir to coat.  Cook ‘till almost tender.  Add tender vegetables.  Add sesame and soy.  Add pasta and stir ‘till noodles are well coated. 

Serve.

Farfelle with Carrot, Sage and Scallion

Ingredients:
1 lb Farfalle (bow-tie pasta)
1 T Olive oil -- extra virgin
2 T Butter -- unsalted (or 3 T)
3 md Carrots -- grated
9 Scallions or green onions -- cut diagonally Into 1/4" pieces
40 Sage leaves, fresh -- stems removed
Salt and pepper to taste
Juice from 1/2 lemon
3 T Cheese -- freshly grated (optional)

Directions:
Start pasta water heating. 

Meanwhle, heat a large skillet over medium-high heat. Add oil and 1 1/3 T butter. When oil and butter are hot and sizzling, add carrots and saute until soft and golden, about 7 minutes. Add scallions and sage leaves to carrots. Continue to saute until sage begins to crisp and scallions are brown, about 7 minutes. Reduce heat and cover to keep warm and add salt and pepper to taste.

Add the pasta to the boiling water. When pasta has been cooked al dente, drain and return to cooking pot. Add lemon juice and remaining 1/2 to 1 1/2 tablespoons butter (amount depends on personal preference). Toss lightly.
Divide pasta evenly among 3 serving bowls and top each serving with vegetable mixture. Sprinkle with cheese if desired.