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.

Green Pozole with Chicken

Several of you have asked for the recipe that I'll be demonstrating on TV next week - here it is -

9 cups water, divided

1 bay leaf

1 large white onion, halved lengthwise and thinly sliced

3 garlic cloves, smashed

3 garlic cloves, chopped

2 ½ tsp salt, divided

1 ½ lbs boneless, skinless chicken thighs

1 lb tomatillos, husked

2 fresh jalapenos, quartered (seeds optional – see below)

¾ cup chopped fresh cilantro, divided

1 tsp dried epazote or oregano

2 T canola or olive oil

2 (15-oz) cans yellow hominy, rinsed and drained

1.        Bring 8 cups water, bay leaf, half of onion, smashed garlic and 1 tsp salt to a boil, covered, in a 6-qt soup pot, then reduce heat and simmer 10 minutes.  Add chicken and poach at a bare simmer, uncovered, until just cooked through, about 20 minutes.  Transfer chicken to a cutting board and let cool.  Pour broth through a colander into a large bowl, discarding solids and reserve.  When chicken in cool enough to handle, coarsely shred.

2.       Meanwhile simmer tomatillos and remaining onion in remaining cup of water in a medium saucepan, covered, until tender, about 10 minutes.  Drain vegetables and puree in a blender with jalapenos (with seeds if you like some heat, without if you’re more sensitive), ¼ cup cilantro, epazote, chopped garlic and remaining 1 ½ tsp salt.

3.       Then in the now empty soup pot you used to make the broth (no need to wash it out) heat the oil until hot but not smoking, then add puree using caution as it will splatter and steam.  Cook, uncovered, stirring frequently, until thickened, about 10 minutes.  Stir in 1 cup of reserved broth and simmer 5 minutes.  Stir in shredded chicken, hominy and 3 more cups of reserved broth and simmer, partially covered, 20 minutes.

4.       Stir in remaining ½ cup cilantro and serve in deep bowls over rice.

Squash, Bacon, and Swiss Cheese Soup

This is a lightly spiced squash soup, enriched with plenty of creamy melting cheese. Recipe from "Soup, Superb ways with a classic dish," Contributing editor: Debra Mayhew - page 152 Serves 4 2 pounds butternut squash or acorn 8 ounces smoked slab bacon 1 tablespoon oil 1 ½ cups roughly chopped onions 2 garlic cloves, crushed 2 teaspoons ground cumin 1 tablespoon ground coriander 2 cups diced potatoes 3 ½ cups vegetable stock 2 teaspoons, cornstarch 2 tablespoons sour cream hot-pepper sauce to taste salt and freshly ground black pepper 1 ½ cups grated Gruyere cheese, to serve crusty bread, to serve Cut the squash into large pieces. Using a sharp knife, carefully remove the skin, wasting as little flesh as possible. Scoop out and discard the seeds. Chop the squash into small chunks. Remove all the fat from the bacon and roughly chop it into small pieces. Heat the oil in a large saucepan. Add the onions and garlic and cook for 3 minutes, or until they begin to become soft. Add the bacon and cook for about 3 minutes. Stir in the spices and cook over low heat for a minute longer. Add the chopped squash, potatoes, and stock. Bring to a boil and simmer for 15 minutes, or until the squash and potatoes are tender. Blend the cornstarch with 2 tablespoons water and add to the soup with the sour cream. Bring to a boil and simmer, uncovered, for 3 minutes. Adjust the seasoning and add hot-pepper sauce to taste. Ladle the soup into warm bowls and sprinkle the cheese on top. Serve immediately with crusty bread to scoop up the melted cheese.

Hamburger Soup

This is a recipe that both Steve and I grew up with and is now a traditional with our little family.  Finding an allspice ball or bay leaf in your bowl is considered good luck.  Sometimes when Steve and I find one, but the girls don't we've been known to cause a distraction and make a transfer.  Maybe not the most sanitary practice, but it prevents meltdowns at the dinner table.

Hamburger Soup

1 lb hamburger 
2 medium onions, diced
2 medium carrots, diced
2 stalks celery, diced
4 medium potatoes, diced

2 cans stewed tomatoes
1 bay leaf
1 tsp minced garlic

6 whole allspice (don’t eat these if they land in your bowl)

2 T chopped fresh parsley
1 tsp sugar
1 ½ qts water

1 t. Worcestershire sauce 
½ c. barley

1 T salt
1 can corn (add last ½ hour)

Brown the hamburger, onions, carrots and celery.  Add all the remaining ingredients except the corn.  Bring to boil, then set to low and cook for 2 ½ hours.  Add the corn and cook for an additional ½ hour.

Hawaiian Gingered Beef Stew

Credit for this one goes to my sister Darcy.  Sweet potatoes are in season and are GREAT in this dish.  I've included an alternate slow-cooker method.

Hawaiian Gingered Beef Stew

 1 ½-2 lbs stew meat

½ cup flour
1 tsp salt
½ tsp pepper
2 T olive oil
4 medium carrots, sliced into thin rounds      
3 large sweet potatoes, cubed into ½” pieces
1 large onion, coarsely chopped
6 pieces of peeled ginger, about 2 x .25 (like fat French fries)
1 can beef broth
1 can tomato sauce
1 T chopped garlic
½ tsp dried ground marjoram or thyme

About 2 ½ hours before you want to eat.

1. Preheat the oven to 325.
2. Combine the flour, salt and pepper.  Add the beef and stir (or shake if you use a Tupperware) to coat. 
3. Remove beef and shake free of excess flour.
4. Heat oil in a large oven proof pot w/ a lid.  Add the beef and stir ‘till browned on all sides. 
5. Add the remaining ingredients.  Stir to combine.
6. Place in oven for 2 hours, covered, stirring occasionally.  Before serving, fish out the ginger pieces because while they impart an absolutely divine flavor to the rest of the stew they are yucky to bite right into.

Alternate method:  Slow cooker

About 8.5 – 10.5 hours before you want to eat  - instead of browning beef in ovenproof pot, use a skillet and transfer to slow cooker, add all the other ingredients here as well.  Cook on low for 8-10 hours stirring occasionally

Roasted Beet and Pistachio Salad

3-4 medium beets or 4-5 smaller ones

1/2 cup shelled pistachios (roasted, salted)

1/2 cup crumbled goat cheese

1/2 cup thin sliced red onion

1/4 c red wine vinaigrette (2 T red wine, 1/4 tsp each salt and pepper, whisk in 2T olive oil)

Bake beets in covered dish (or wrap each in foil) till fork tender, let cool with lid on. When cool, slide skins off. Slice into 1/2" wedges.

Combine with onion, pour over vinaigrette. Top with cheese and nuts just before serving.

Shephard's Pie with Chard-Lentil Filling

Better than the original? Quite possibly. Especially if you've been making yours with that bag of frozen mixed veggies....

Shepherd’s Pie with Chard-Lentil Filling

Wine Braised Lentils
1 T vegetable oil
½ cup onion, diced
¼ cup carrot, peeled and diced
1 spig fresh thyme or ½ tsp dried
½ cup lentils, rinsed – pref green
2 T red wine
¾ cup water
¼ - ½ tsp salt

In a small sauce pan, heat the oil over medium heat and add the onion, carrot, and thyme. Cook fofr about 5 minutes, until slightly softened. Add the lentils and stir to coat. Add the red wine and bring to a lively simmer. The wine will reduce a bit. Add ¾ cup of water, return to lively simmer, then lower the heat, cover and cook until fork tender, about 40 minutes. Check and add a little extra water if need be, to keep lentils from drying out completely. Stir in ¼ tsp of the salt, taste and add remaining salt if needed.

Meanwhile start the potatoes –

2 lbs medium potatoes – pref Yukon Gold, washed or peeled, quartered
2 tsp salt
3 cloves garlic, peeled but whole
3 T olive oil
Fresh ground black pepper

Fill medium saucepan with 4 cups water, add potatoes and salt. Cover and bring to a boil. Add the whole garlic. Return the lid and cook until fork tender, about 30 minutes.

Preheat oven to 350F, grease super deep pie pan.

With a slotted spoon transfer the potatoes and garlic to a large bowl (DON’T DUMP THE WATER!!) and mash with hand mixer. Stir in reserved cooking water as necessary to moisten potatoes. Add 3 T oil and stir in vigorously. Taste for salt, pepper and adjust. Potatoes should be smooth and well seasonsed.

Meanwhile start the chard

2T olive oil
3 to 4 cups chard, washed, stemmed and ribboned (or spinach)
1 clove garlic, roughly chopped
¼ freshly grated nutmeg

In a large skillet, heat the oil over medium heat and cook the chard with the chopped garlic, until wilted, 3 to 5 minutes, regularly tossing with tongs. Stir in the nutmeg and season with more salt to taste, if needed.

¼ cup Parmesan cheese

Stir in lentils and transfer mixture to greased pie plate. Top with potatoes, sprinkle cheese all over top. Bake for 20- 25 minutes. During final 2 minutes turn on broiler to brown the top.

While baking make the onion gravy

3 T butter
2 cups onions, sliced thinly into half-moons
1 -2 spigs fresh thyme
1 T balsamic vinegar
2 cups water
1 T cornstarch dissolved in 1 T water
½ tsp salt
Pinch of sugar
1 tsp soy sauce

In a deep skillet, melt the butter over medium heat and add the onions and thyme. With tongs, toss to coat the onions with the butter and cook over medium-low heat, until softened, reduced and jam-like, about 25 minutes.

Add the vinegar, stir and cook for an additional 5 minutes.

Add the water and bring to a lively simmer. Reduce by half, about 15 minutes. Stir in the cornstarch mixture and cook for an additional 5 minutes; the gravy will continue to reduce. Stir in the salt, sugar, and taste. Finish off with the soy sauce. Turn off the heat, cover and gently reheat at a simmer just before serving with the pie.

Red Lentil Dal with Cumin-Fried Onions and Wilted Spinach

We are drastically reducing the amount of meat we eat at our house. Why? For our own better health, the health of the earth and the health of our budget. Dishes like this make it a delicious endeavor. This is simple, fast, easy, filling and super, SUPER healthy. This was a big winner with kids and grown-ups alike.

Red Lentil Dal with Cumin-Fried Onions and Wilted Spinach

2 cups dried red lentils, rinsed
6 cups water
1 (1x1-inch) hunk of fresh ginger, peeled but left whole
¼ tsp ground turmeric
2 cloves garlic, 1 peeled but left whole, the other chopped
1 cinnamon stick (optional, but really nice)
½ bunch spinach (about 2 cups) washed thoroughly, stemmed, dried and chopped coarsely**
1 ¼ tsp salt
3 T vegetable oil
1 ½ tsp cumin seeds
1 medium onion, sliced into half-moons
1 dz grape or pear tomatoes, halved lengthwise***
A squeeze of ½ lemon (optional)

Place the rinsed lentils in a large heavy-bottomed pot and add water (it will cover the lentils, plus a little extra.) Add the ginger, turmeric, whole garlic clove and the cinnamon stick (if using).

Bring to a lively simmer, then lower the heat, cover, and cook the lentils at a gentle simmer for about 30 minutes.

Remove the ginger, garlic and cinnamon stick. If the lentils have not pureed on thri own to your liking, run a whist through the pot a few times and, within seconds, they will be completely pureed. Add the salt, taste, then add more as needed.

Add the spinach, give it a quick stir, and return the cover to the pot. The spinach will wit quickly.

Meanwhile, in a 9- or 10-inch skillet, heat the oil over medium heat and add the cumin seeds. Cook briefly (15 seconds) then add the garlic and onions. Cook over medium heat, allowing the onions to brown at the edges, at least 5 minutes. Add the cayenne and tomatoes (if using), stir to caot, and taste for salt, adding if you feel the need.

Transfer the fried onion mixture to the dal, stir, and serve. If using, squeeze the lemon over the dish as a last-minute flavor spritz.

Serve with homemade or purchased flatbread.


** I used double the spinach and didn’t chop it and will do the same next time.
***I used way more and will do the same next time.

Holy Tomatillos!

Try this! Try this! Try this recipe for Green Posole with Chicken. Posole is essentially the same thing as hominy. You can buy it in the canned vegetables section of a regular grocery store. Most grocery stores also carry fresh tomatillos these days. These look like green tomatoes that grow (and are sold in their) papery husks, but they are not tomatoes and don't taste tomatoes. They have a magic all their own. Remove the husks and throw the whole tomatillo into the pot.

If you are heat-averse, then discard the jalapeno seeds rather than including them. I have never added the pumpkin seeds, but if you do let me know how you like it. You can also throw in 1/4 cup minute rice at the end or serve it over rice.

The Best Green Beans I Have Ever Eaten

No joke. I couldn't' stop eating these Crisp Haricots Verts with Pine Nuts. I used green beans from the farm so I cooked them closer to 10 minutes in the salted water and didn't plunge into ice water. So good!

Chicken, Green Bean, Corn and Farro Salad with Goat Cheese

I was looking for a way to use up some of the green beans I've been getting from the farm and came across this recipe for Chicken, Green Bean, Corn and Farro Salad with Goat Cheese from Bon Appetit. It was great! The recipe calls for semi-pearled farro or spelt berries. I found farro at PCC, but it wasn't pearled and so it took a long, long time to cook, but it was delicious. You could use pearled barley which is much easier to find.

Vietnamese Sticky Chicken With Daikon and Carrot Pickle

I don't like pickles - you know the green ones from a jar - no matter what the brand. In fact, I hate them. If you are like me you might see the name of this recipe Vietnamese Sticky Chicken with Daikon and Carrot Pickle and skip on by. DON'T!! Pickles are commonly misunderstood. At the simplest "to pickle" something just means to put vinegar on it as in this recipe. I would recommend increasing the amount of chicken. It was sooo good!

Scallops with Cilantro Sauce and Asian Slaw

I found this recipe for Scallops with Cilantro Sauce and Asian Slaw when trying to figure out what to do with the daikon radish I received in my CSA share. What a delicious surprise this recipe turned out to be!

Ceci Bean Pasta or Cherry Pit Pasta

We adapted this from a recipe one night when we found we were missing some of the intended ingredients. When I put it on the table Natalie peeked over the rim of the pot and says "Oh, Mom put cherry pits in the pasta!" I am not in the habit of serving my children inedible parts of produce, but we have been eating a lot of cherries so I guess she had cherries on the brain. Note - ceci bean is another name for garbanzo beans or chickpeas.

Ceci Bean or "Cherry Pit" Pasta

Yield: 4 LARGE servings

1 lb penne pasta
1/3 c extra-virgin olive oil
4 garlic cloves, chopped
1 spinner full spring greens – radish, turnip for example
1 can drained, rinsed garbanzo beans
1 T anchovy paste (available in a tube near the canned fish)
Pinch of red pepper flakes
2 large tomatoes, chopped
1 cup chopped fresh basil
2 T fresh lemon juice
1 ¼ c. grated Parmesan cheese, divided

Start salted water boiling, prep veggies, start pasta when water is ready.

Meanwhile, heat oil large skillet over medium-high heat. Add garlic, sauté 30 seconds. Add beans. Saute 30 seconds. Add greens, anchovies, and red pepper; sauté 5 minutes. Stir in ½ tsp salt. Add more oil if needed. Add tomatoes and ¼ cup basil. Stir in salt to taste (maybe ½ tsp?).

Drain pasta when done. add vegetable mixture and lemon juice to pasta; toss to coat. Transfer pasta to large bowl. Add remaining ¾ cup basil and ¾ cup cheese; toss to blend. Season pasta to taste with salt and pepper. Serve, passing remaining cheese.

Zucchini, Black Bean and Corn Quesadillas

Zucchini season has arrived! Keep your front doors and car doors locked!! Or use all that squash in this recipe:

Zucchini-Corn-Black Bean Quesadillas

a few Tbsp of vegetable oil
3 cups frozen corn kernels, thawed and drained
3 large zucchini, diced
1 cup finely chopped onion (red or white, your choice)
3 cloves garlic, pressed or minced
1 can black beans, rinsed and drained
Corn tortillas (I *LOVE* the corn tortialls from Trader Joes)
Your choice of cheese: queso fresco, Monterey Jack, cheddar, Colby-Jack, etc., grated or crumbled
Your choice of other (optional) garnishes: sour cream, chopped cilantro, fresh or canned jalapenos, guacamole, salsa, etc.

Pour about 1 Tbsp oil into the bottom of a large skillet and swirl the pan to lightly coat it. Heat over high heat, then add the corn. Cook the cook for about 5 minutes, stirring occasionally, until the corn is warmed through and has some slight charred marks on the edges (charring very important). Season with a tiny bit of salt. Remove the corn from the pan and set aside.
Add a bit more oil to the pan and repeat this same process with the zucchini. Remove from the pan and set aside.
Add a bit more oil to the pan and the add the onion. Cook the onion, stirring, until is it totally softened and starting to caramelize, about 5 minutes. Add the garlic and cook, stirring, for one more minute. Return the corn and zucchini to the pan and stir. Gently stir in the rinsed and drained beans and cook another minute or two, until filling is warmed through.
Warm a very large, flat-bottomed pan or a griddle over medium-high heat and melt a little bit of butter onto it and spread it around to lightly coat the cooking surface. Place one tortilla on the pan (or griddle) and sprinkle a bit of cheese over it, trying to keep the cheese on the tortilla, rather than into the pan (watch your fingers!). Top the tortilla with a generous layer of the zucchini/black bean/corn mixture. Top with another small layer of cheese and a second tortilla. Cook, adjusting the heat as necessary to insure that the cheese melts and the filling stays warm, until the bottom tortilla is golden brown. Quickly spread a very thin layer of softened butter on the top tortilla. Carefully flip the quesadilla and repeat the cooking process until the tortilla that is now on the bottom is golden brown and starting to lightly crisp up. Remove the quesadilla from the pan and cut into wedges. Top with your choice of garnishes and serve immediately.

Farfalle Pasta with Carrots, Sage and Scallions

If you'd ever tried my Pasta Piselli recipe, you know that looks can be deceiving. This one looks too simple to have any flavor, but it is delicious. It is made even more delicious by the fact that it is simple and fast. For me this is a "pantry-meal" since I have a sage plant in my garden and I always stock pasta, parmesan cheese, and carrots. I almost always have green onions or scallions, but if not you could substitute a regular onion chopped fine or shallots. You can also use a different pasta - We used fiori last night and it worked just as well as farfalle.

Farfalle with Carrot, Sage and Scallion

Ingredients:

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

Directions:

Cook pasta in boiling water according to package directions. 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.

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.