Veggie Noodle Soup

Veggie Noodle Soup

Often, I think of soup as a winter food.  However, it can be perfect in the summer.  This broth based Veggie Noodle soup is light and refreshing.  It doesn’t take very long to make, so it doesn’t heat up the kitchen.

I used the vegetables that I had available.  You can do the same.  Corn or green beans can be added at the beginning.  You could also throw in summer squash with the pasta. If this isn’t hardy enough for you, serve it with grilled cheese sandwiches.  Mmmmmmm

Servings: 4-6

Time:   Prep: 10 minutes; Cook: 30 minutes
Hardware:  Measuring spoons and cups, a cutting board and knives, large soup pot, a wooden spoon, a ladle, serving bowls

Ingredients:

• Olive oil to cover the bottom of the pot
• 1 small onion (½ cup)
• 2 carrots
• 2 cloves of garlic
• 4 ounces fresh baby spinach
• 1 tablespoon fresh thyme (or a teaspoon dried)
• 1 tablespoon fresh tarragon (or a teaspoon dried)
• 1 ½ pound tomatoes
• 5 cups liquid (I used 3 cups vegetable broth and 2 cups water)
• 1cup ditalini pasta (or other small soup pasta)
• Salt & pepper

1. Roughly chop the onion, carrot, celery, garlic and tomatoes.  Set aside.
2. Cover the bottom of the soup pot in oil and heat on medium high. 
3. Add the herbs and all the veggies except the spinach.  Sauté until the onions are soft. (4 minutes)  Stir often.
4. Add the broth.  Bring to a boil. Turn down to a very low boil for 15 minutes. Stir occasionally.
5. Turn the heat back up to a boil and add the pasta.  Boil for 8 minutes and turn off the heat.  Stir in the spinach.  Taste and adjust the salt and pepper.  Allow to sit for 3 minutes as the pasta and spinach will continue to cook.
6. Offer your guests hot sauce and crusty bread.  This tastes great the next day

Summer vegetables make for a light refreshing soup

Clams Casino

Clams Casino

I do not remember where I first had Clams Casino.  I do remember loving it.  Honestly this dish is the best way to eat clams.

Because I love them so, I order them whenever I see them on a menu. Every chef has a different recipe.  However, bacon and breadcrumbs are the two constants. I use smoked bacon and smoked salt because I love that flavor. I also add chopped clams to my stuffing, because hey-more clams.

Servings:24 clams
Time:  Prep 15 Cook: 25
Hardware: Steamer or large pot, skillet, bowl, cutting board and knives, measuring spoons and cups, tongs, a wooden spoon, can opener, foil, and a baking sheet

Ingredients:

• 24 small clams (little neck or cherry stone) or 18 large (quahogs)
• 1 shallot (less than ¼ cup)
• 2 cloves garlic
• 4 slices of nitrate free smoked bacon
• ½ cup regular breadcrumbs
• 2 tablespoons fresh parley
• 1 teaspoon Worcestershire sauce
• 1 tablespoon butter
• 1-6.5 ounce can chopped clams
• Salt
• Hot sauce

Clams, bacon, breadcrumbs

1. Line the baking sheet with foil.  Pre-heat the oven to 375˚.
2. Drain the canned clams, reserving about 2 tablespoons of the liquid.
3. Clean and scrub the clams.  Put water into the steamer or the pot of water to boil.
4. Slice the shallot and garlic. Chop the bacon. Put the Shallot, garlic, and bacon in a cold pan over medium heat. Cook until the bacon is almost cooked.  About 10 minutes. Stir enough to keep anything from sticking.
5. While the bacon is cooking, steam the clams, just until they open. You aren’t trying to cook them, just make it easier to shuck them.  As soon as the clam opens a little remove them to the bowl.  Set aside.
6. When the bacon has cooked through, stir in the Worcestershire sauce, butter, canned clams and reserved liquid.  Stir until everything is thoroughly combined and the breadcrumbs are moist.  Remove from the heat.  Stir in the torn parsley.  If the stuffing is dry, add more butter.
7. Shuck the clams over the breadcrumbs.  Use a knife to loosen the clams.  Place them back into one half of the shell.  Place the shells on the foil lined baking sheet. If the clams don’t rest upright you can sprinkle enough salt on the foil to keep them from rocking.
8. Taste the stuffing and adjust the salt.  Pack each one of the shells heaping full.  Bake for 10 minutes or until the stuffing is crispy on top.  Serve hot.  Offer your guest hot sauce.

To store clams, place them in an open container covered in a moist paper towel.  Keep the towel moist. Store them in the fridge.  Do not place them in water or sealed in a container or they will suffocate.  Discard broken clams or clams that do not open.

Taco Pie

Today is Cinco de Mayo.   It is barely a Mexican holiday.  It is actually an American reason to party and drink.  This Taco Pie is barely Mexican, but like Cinco de Mayo it is fun. Taco Pie travels well, so you can take this with you to a party or brunch.  Or you can make it for dinner one night and eat it for lunch for the rest of the week.  It is sooooo good. ¡Disfrute de su comida!

Servings: 8

Time:  Prep: 10 minutes; Cooking:  45 minutes;  Rest:10
Hardware:  A cutting board and knife, measuring cups & spoons, a skillet, wooden spoon, mixing bowl, foil

Taco Pie

Ingredients:

• 1 deep dish pie crust
• 1 pound ground beef
• 1 small onion (½ cup)
• 1 small bell pepper
• 1-10 ounce can Rotell tomatoes-drained
• 1 tablespoon pickled jalapeños
• 2 tablespoons taco seasoning
• 1 cup flour
• ½ cup milk
• 1 egg
• ½ tablespoon baking powder
• 1 cup corn chips
• 1 cup of shredded cheddar cheese
• taco sauce, shredded lettuce, chopped tomatoes, sour cream, chopped green onions

1. Set the pie crust out to thaw.  Pre-heat the oven to 350˚
2. Dice the onion and bell pepper, the smaller the better. In the skillet, brown the beef, onion, and pepper over medium.  Cook and crumble until the beef is no longer pink. (About 7 minutes)  Drain.  Mix in the drained Rotell, chopped jalapeños, and taco seasoning.  Taste and adjust the salt.
3. Mix the flour, milk, egg, and baking powder together in the bowl.  The mixture will be thick.  Mix this flour mixture into the meat.
4. Sprinkle the corn chips in the bottom of the pie crust.  Spread the meat mixture evenly over the chips.
5. Cover the edges of the crust with foil. Bake the pie for 25 minutes.  Remove the foil and top with cheese.  Bake for 10 minutes more or until the cheese melts and the edge of the crust is brown.
6. Allow the pie to rest for 10 minutes before serving.
7. Offer your guests taco sauce, shredded lettuce, chopped tomatoes, sour cream, and chopped green onions.





Pizza Chicken

I try to cook from scratch most days.  However, some days I just can’t.  The temptation to grab a burger or pizza is almost overwhelming when I have been at work for 13 hours.  Fight that urge.
This is easy, fast, and really yummy.  And while I cannot call this health food, it isn’t as unhealthy as a burger and fries.  I used DelGrosso Marinara©.  DelGrosso sauces are more expensive, but they have no added sugar and no preservatives.  Applegate Natural Pepperoni© is a good choice if you are hoping to avoid nitrates and additives.  Instead of using chicken tenders you can use rotisserie chicken.  I added chopped tomatoes, onions, olives, and artichokes.  Dinner I can feel okay eating in less than 30 minutes.

Servings: 4-6

Time:  Prep: 5 minutes; Cooking:  15 minutes
Hardware: 11x7 baking dish, measuring cups

Ingredients

• 1 pound prepared chicken tenders (or 1 ½ pounds shredded rotisserie chicken)
• 2 cups marinara sauce
• 5 ounces nitrate free pepperoni
• 1 ½ cups shredded mozzarella cheese
• ¼ cup each of your favorite pizza toppings
• Cooking spray

1.  Preheat the oven to 350°.   Spray the pan with the cooking spray.
2. Cut the tenders into bite size pieces. Place the chicken tenders evenly spaced out into the pan. 
3. Pour the sauce into the pan, spreading it out evenly and covering the chicken.  Layer the pepperoni over the sauce.  Top with your favorite pizza toppings.
4. Sprinkle the cheese evenly over the sauce.  Bake for 15 minutes or until the cheese is golden.
5. I served the pizza chicken over thin spaghetti with a side salad.

Onion Enchiladas

Onion Enchiladas

The people of Mexico were rolling corn tortillas around food when the Spanish showed up.  Enchiladas were mentioned in the first ever Mexican cookbook, El cocinero mexicano (The Mexican Chef).  Basically, an enchilada is a corn tortilla wrapped around a filling, topped with sauce, and baked.  They can be topped with a red chili sauce, mole sauce, or cream sauce and can be filled with anything.  If you like these you can make Chicken Enchilada Suizas, corn tortillas wrapped around juicy chicken and covered in a sour cream sauce. Or you may prefer a more traditional Enchilada of beef filling covered in a red chili sauce.

I made these Onion Enchiladas for Meatless Monday.  They take a little time, but are easy to make and so delicious.  You can find mole paste in the ethnic food aisle of your grocers.  Better yet, visit a Hispanic grocers. I use Rogelio Bueno or Doña Maria.  You can use the mole paste to make Mole Chicken another day.

I serve the enchiladas topped with a dollop of sour cream and sprinkled with chopped green onions.  Salted, sliced tomatoes or a small side salad make this a complete vegetarian meal.

Servings: 4-6

Time:  Prep: 15 minutes, Cooking:  1 hour 30 minutes.
Hardware:  A cutting board & knives, measuring cups & spoons, a large skillet, tongs, a large spoon, sauce pan, a whisk, a plate, a paper towel, a 9x13 glass baking dish

Ingredients

• 2 large onions (16 ounces)
• 1 tablespoon butter
• 2 tablespoons+ 3 tablespoons vegetable oil
• 2 tablespoons of water
• 4 tablespoons flour
• 1/3 cup mild chili powder
• 1 teaspoon cumin powder
• 2 tablespoons mole paste
• 4 cups vegetable broth
• 4 ounces cream cheese-softened
• 1 ½ cups of shredded cheese (I used cheddar)
• Cooking spray
• 8-6 inch corn tortillas
• Salt
• Sour cream and chopped green onions

1.  Place the cream cheese on the counter.
2. Slice the onion. Don’t slice them too thin or they will burn rather than caramelize. Cover the bottom of the skillet in the butter and 2 tablespoons of oil over medium heat. Add the onions and cook until they are dark and soft. If they are crisping up too quickly turn the heat down.  Stir occasionally. When they are the color of peanut butter, turn the pan up and add the water, scraping the bottom of the pan. Sprinkle generously with salt. As soon as the water evaporates remove the skillet from the heat. This entire process will take 45 minutes. Allow them to cool.
3. In the sauce pan, heat the remaining oil over medium heat until it begins to sizzle. Add the flour and stir constantly until there are no lumps and the flour is a nice buttery color.  This should take about 2 minutes. (This is called a roux.) Add the chili powder, cumin, and mole paste.  Whisk until every thing is incorporated and you have removed all lumps.
4. Slowly add the broth.  Whisk the entire time, scrapping the sides and bottom of the pan.  Simmer the sauce for about 2 to 3 minutes.  Taste and adjust the salt. Remove the sauce pan from the heat.
5. Pre-heat the oven to 350°. Spray the baking dish with cooking spray.  Spread about 2 tablespoons of sauce in the bottom of the glass pan. Mix 1 cup of the cheese with the onions.
6. Place the tortillas on the plate and cover with a damp paper towel.  Heat these in the microwave for 30 seconds.
7. Work with one tortilla at a time.  Spread ½ ounce of the softened cream cheese on the tortilla. Place ⅛ the onion mixture into the tortilla and roll up. Place the rolled tortilla, seam side down, in the glass pan. Repeat with the remaining tortillas.
8. Pour the sauce over the enchiladas. Bake for 30 minutes. Sprinkle the remaining cheese over the enchiladas and cook for another 3 minutes or until the cheese is melted.
9. Allow the enchiladas to cool for a few minutes.  Serve with sour cream and green onion.

Covered in mole sauce and cheese

Filled with caramelized onions

www.dsloan.co

Brown Jambalaya

Jambalaya is a classic Louisiana Creole dish. The Creole people are of French, Spanish, African, and Native American descent. The French contributed the name jambalaia and the dish itself is related to Spanish paella.  In and around New Orleans jambalaya includes tomatoes.  That is red jambalaya or city jambalaya. However, even though I love tomatoes, I am a fan of Brown Jambalaya, made without tomatoes. It is sometimes called Cajun jambalaya or rural jambalaya.

The brown color comes from the bits of meat and vegetables that stick to the sides and bottom of the pan. As you cook, just scrape them off and stir them into the mix.  Using a cast iron pan helps create those brown crunchies without allowing the food to actually stick.

After you make this a time or two, you can get creative. The easiest way to change it up is by using different sausages.  I use kielbasa.  However, you can use andouille which is spicy. You can even use Italian sausage or bratwurst.  I sometimes cook shrimp with the meat.  I don’t return it to the jambalaya until just before serving, otherwise it will overcook.  If you live with or are a hunter you can add anything you catch- turkey, deer, quail, or anything-this dish is very forgiving.  If you want red jambalaya then add canned stewed tomatoes with the rice, just make sure to adjust the liquid.

Brown Jambalaya meets my criterion for a good dish.  It is inexpensive, healthy, easy to make, and delicious.

Servings: 4-6

Hardware:  A cutting board and knives, measuring spoons and cups, a large pot (I use cast iron) with a lid, a wooden spoon, slotted spoon, bowl
Time:  prep:  10 minutes, cook: 1 hour, rest: 3

Ingredients:

• 1 teaspoon olive oil
• ½ pound smoked sausage
• 1 pound boneless, skinless chicken thighs
• 1 large onion (1 ½ cup)
• 1 green and 1 red bell pepper (1 cup)
• 2 stalks celery
• 3 cloves garlic
• 2 teaspoons Cajun seasoning
• 2 bay leaves
• ¼ teaspoon hot sauce (optional)
• 2 ½ cups liquid (I used 2 cups chicken broth and ½ cup water)
• 1 cup long grain rice
• Salt

1. Cut the smoked sausage into 1 inch pieces then cut them in half length-wise. Chop the chicken into bite sized pieces.
2. Cover the bottom of the pot in olive oil and heat on medium low.  Add the meat and cook until the chicken is brown on all sides. Don’t stir that often.  You want the meat to stick a little. Scrape off all the little brown bits that stick. This should take about 10 minutes.
3. While the meat is cooking, dice the pepper, onion and garlic, the smaller the better.  Set aside.
4. Use the slotted spoon to remove the meat.  Add the veggies.  Cook until the onions are soft.  Again, you want the veggies to stick just a bit.  Scrape up all the brown crunchies that stick to the bottom and sides.  When the onions are browned (another 10 minutes) return the meat to the pot.
5. Add the rice and stir until it is coated with oil.  Stir in the liquid and seasonings and allow the mixture to come to a boil. Tuck the bay leafs into the rice.
6. Cover with the lid and turn the rice down to simmer.  Simmer, without opening the lid, for 35 minutes or until most of the liquid has been absorbed.
7. Remove from the heat, with the lid still on, and allow it to rest for 3 minutes.  Remove the bay leaves and taste.  Adjust salt as needed.
8. Fluff with a fork and serve warm.  Offer your guests hot sauce and pieces of toasted baguette.

http://en.wikipedia.org/wiki/Jambalaya

http://foodreference.about.com/od/traditional_foods/a/What-Is-Jambalaya.htm

Slow Cooker Pepper Steak

A Good Beginning

Often our dinner is decided by local sales.  Earlier this week, I found bell peppers for 50¢ each at a market that carries locally sourced produce.  So peppers it was.  Usually when we have peppers I stuff them with rice, tomatoes, and ground beef.  However, that is labor intensive and this time of year is crazy busy at school.  I had papers to grade and couldn’t do something requiring more than a few steps.  The slow cooker to the rescue.

I decided to make Pepper Steak.  I’ve made the fast cooking variety that requires a wok and only takes a few minutes to finish many times.  So I just tweaked that recipe a little.  A different cut of beef was required, but because I was using the slow cooker I could buy something less expensive.  Sounding better all the time.

Inexpensive and easy are often a consideration, but taste is what matters. The slow cooked pepper steak tastes similar to the speedier version of the dish.  The texture is different, but not unpleasing.  In fact, the leftovers tasted better than any pepper steak I’ve ever made.  I used three different colored peppers to make the finished dish more colorful. You can peel the tomatoes before adding them if you wish, but I wasn’t looking for more work. I served it over jasmine rice, but it would also taste good over ramen.  

Slow Cooker
Pepper Steak

Servings:  4-6

Time:   Prep: 10 minutes Slow Cook:  4-5 hours
Hardware: knives & cutting board, measuring cups & spoons, a 3-4 quart slow cooker, a skillet, a small bowl, a fork, and a whisk

Ingredients:

• 2 pound mock tender roast (sometimes called chuck filet or chuck tender)
• 1 pound plum tomatoes
• 1 small onion
• 3 cloves garlic
• pinch pepper flakes
• 1 tablespoon fresh grated ginger (1½ teaspoons dried, ground ginger)
• 1 tablespoon brown sugar
• ¼ cup teriyaki sauce (make your own)
• 3 large bell peppers
• 2 tablespoons cornstarch
• ¼ cup cold water
• Salt & pepper

1. Whisk the ginger, brown sugar, pepper flakes, and teriyaki sauce into the slow cooker.
2. Slice the onion and garlic.  Remove the stem end of the tomatoes.  You don’t need to chop them as they will disintegrate when stewed. Place all three veggies into the slow cooker. 
3. Salt the roast and place it into the sauce.  You may need to cut the roast in half to make it fit.  Cook on low for 3 hours.
4. Remove the seeds and white ribs from the peppers. Slice them into long thin strips.  Add them to the slow cooker and cook for another hour or until the steak roast is tender.
5. Stir the cornstarch and cold water together in the small bowl until there are no lumps and set aside.
6. Remove the roast from the slow cooker and allow it to rest on the cutting board.
7. Pour the rest of the contents of the crock into the skillet. Turn the heat up to medium high and bring to a boil. Add the cornstarch-y water to the boiling liquid and stir until it thickens. Remove from the heat.
8. Cut the roast into serving size pieces and stir into the warm sauce.  Taste and adjust the salt and pepper.  Serve over rice or noodles.

Healthy, colorful, easy, inexpensive, delicious