Steel Cut Oats, slow cooked

Steel Cut Oats
slow cooked overnight

About 2 months ago I decided I was going to like oatmeal.  I'd had it.  Oatmeal seemed like something I should like, but it was always bitter and had an odd texture and gelatinous nature that I just didn't like.  Every time I tried it, I found it inedible.  Keep in mind that I really do not like sweet flavors, so adding maple syrup, honey or sugar was not going to make it more palatable. 

With the slow-cooker craze, I started to see "crock pot oatmeal" and I started thinking about it, which developed into reading recipes and a final search for a small crockpot so I could make a batch overnight.  I even had a can of steel cut oats in my pantry that had been there… for years.

I started working on my recipe and finally settled on something really delicious that I top with fresh berries, bananas if I have them, chopped almonds and a bit of homemade cranberry sauce.  I even found a cute little 2 qt  crock pot with a ceramic bowl and glass lid at Target for $11.99.

This recipe makes enough oatmeal for two and can be doubled in the very cute little crock pot.  Left over oatmeal can be refrigerated for the next morning or even frozen.  You could multiply this batch and make it in a large crockpot for your family or reserve for later in the week. 

Prep time: 5 minutes; cook time 8-10 hours

COOKED INGREDIENTS

1/2 c steel cut oats (well worth the money)

1 1/2 c water (you may want to reduce the water slightly, but I'm finally settled on this volume)

1/2 cup unsweetened plain almond milk (or milk, soy milk, or your favorite sweetened flavor -- they all work)

~ 2 T butter or soy garden spread, softenend

1 apple, chopped in 1/2" pieces

1 T turbinado sugar (a rounded soup spoon works fine)

1 small pinch of salt

1/2 t cinnamon

1-2 star anise

TOPPINGS (optional)

1 c fresh fruit (this is a great way to get your berries in your diet)

1/2 c almonds, chopped (walnuts are great, too)

dollop of not-too-sweet cranberry sauce

dollop of plain yogurt

maple syrup

local pure honey

RECIPE

Drop the butter or soy spread into the crock pot and spread to coat the sides of the pot.  Put the remainder of the ingredients in the pot aside from the star anise and stir briefly.  Gently lay the anise on the mixture, cover and set your crock pot for low.  Cook for a minimum of 8 hours, but you can cook it for up to 10 hours without a problem.  

Open the lid and remove the star anise.  Neither the hull nor seeds are particularly palatable, but they do add a wonderful licorice flavor to the dish.  Mix the oatmeal through.  If you scrape down to bottom of the pot, some of the oatmeal may have cooked to the sides of the pot.  I find those browned scrapes particularly delish… reminds me of oatmeal cookies.  

Dish up the oatmeal and top with your favorite toppings.  You will not be sorry. 

Here's a shot of the cute little Crock Pot I bought for $11.99 -- it's a great deal and made of the same  ceramic and glass as my high quality large Farberware slow cooker. How fab. I have the tablespoon sitting by it to give you an idea of scale.  This little pot would be great for queso dip or fondue, too. 

Tuna Salad Salad

This refreshing tuna salad is a light meal that I really enjoy.  Please consider using chunk light tuna in order to limit mercury intake.  Here is the EPA website on mercury in fish and the health impacts.  Chunk light.  Okay?  Following the "tuna salad salad" recipe, I will break it down for a fancier "Seared Tuna Salad" variation as well as give my favorite way to hard boil eggs that works every time and peels oh-so-easily.  To be vegetarian friendly, I think this would be quite good with seitan.

Serves about 4 for a nice lunch plate.  You can keep it in the refrigerator 3-5 days provided you keep the tuna salad and lettuce/veggies separate.

EQUIPMENT
Colander
Zester (a microplane is a great tool to own)
Citrus reamer (another great tool; a heavy good-quality tablespoon works perfectly)
Large mixing bowl
Smaller bowl or measuring cup
Tablespoon
Cutting board
Knife

THE TUNA SALAD
zest and juice from one lemon ( ~ 1/4 cup)
equal amount of sherry vinegar (not sherry) or balsamic vinegar
pinch of sea salt
freshly ground black pepper
1 heaping tablespoon dijon mustard
1/4 c extra virgin olive oil
1 14-oz can of garbanzo beans, drained and well-rinsed (or 1 cup seitan, shredded)
2 cans CHUNK LIGHT tuna (read above about mercury)
2 hard boiled eggs, roughly chopped
1/4 c finely minced onion (optional)
1/4 c finely diced celery (optional)

THE SALAD
1 head romaine lettuce, leave separated, rinsed and chopped horizontally into 1" slices
1 red bell pepper, diced
5-8 white button mushrooms, sliced
1 small zucchini, sliced into rounds
1 tomato chopped

RECIPE
Start by zesting your lemon into a large mixing bowl.  Slice the zested lemon in half and juice it into a small bowl or measuring cup.  Remove any seeds that fall into the juice.  I have a little strainer to do this, but you don't need anything special.  Any pulp in the juice is fine.  Once the seeds are removed, pour the juice into your mixing bowl.

By eye, put an amount equal to the lemon juice of sherry vinegar into the bowl (note, NOT cooking sherry -- the grocery typically has them side-by-side, so be careful). Sherry vinegar is quite good and will remind you of balsamic vinegar, just a little lighter.  You can use balsamic in a pinch, but your salad will not be as pretty.  Other vinegars are just not quite as good.  Now, pinch in a teeny bit of sea salt and whisk through.  You can use the spoon if you like.  Use a whisk if you like. Add the dijon mustard and whisk it about until it's completely integrated into the liquid.  Finally, add your olive oil.  whisk thoroughly, top with cracked black pepper (I use a heavy dose for this dressing, so, lightly coat the surface of the dressing and you'll be good) and dump your rinsed and drained garbanzos in the dressing.  It's good for them to soak up a little dressing and absorb the lemony flavor.

Drain the liquid from your tuna to the best degree you can, being careful not to cut yourself.  Add the tuna, chopped eggs, onion and celery to the mixing bowl and combine until everything is lightly coated with dressing.  If the tuna salad is a little too dry, add a splash of vinegar and olive oil until you are satisfied with the wetness.  Set aside and assemble your salad.

Now, mix the salad vegetables together. My favorite salad for Tuna Salad Salad is above.  You can use what you like.  This salad is also good served old-school style in a carved out tomato, or anything that floats your boat.

Finally, plate the salad.  Salad greens with the veggies go first, then a hefty dollop of tuna salad, and finally a sprinkle of the vinegar you used around the greens just to be certain every thing is delicious.  Top with a little more cracked black pepper if you like and serve.

HARD BOILED EGGS
Put enough cold water in a sauce pan such that the water would cover the eggs by at least an inch and bring the water to a hard boil.  Using tongs or very carefully using a spoon, place cold eggs into the pot.  Take them straight from the fridge to the pot.  Once the pot is back to boil, allow the eggs to cook in a hard boil for 11 minutes.  After that time, immediately douse the eggs in cold water until they are luke-warm to the touch.  They are then ready to be peeled.

Alternatively, I had always used this method of hard-boiling eggs:  Place the eggs in a pot with enough cold water to cover them by an inch.  Bring to a rolling boil.  Once boiling, cover the pot, turn off the heat and allow the eggs to sit for 20 minutes undisturbed.  Then, cool the eggs in cold water.

GRILLED TUNA STEAK SALAD
It is my suggestion to leave the garbanzo, celery and egg out from this version and add a bit of endive to the lettuce mixture.  Instead of using minced onion, thinly sliced red onion would be great.  Artichoke hearts (frozen or packed in water) are nice here, too.  For an extra lemony-zing, marinate your artichoke hearts overnight in a bowl with lemon juice, olive oil, salt and pepper and one lemon sliced paper thin.  You can strain the juice out in the morning and use that as a basis for your marinade/dressing.

Make the dressing and reserve at least half for your salad.  You are going to marinate your fish with the rest, but add about a tablespoon of minced garlic to the marinade. Make a bit more than the recipe above in case you need it.  You could also substitute lime for the lemon, or use a pre-made marinade or even do a yogurt marinade.  Coat the fish in the marinade and refrigerate for at least 1/2 hour.  Grill until the fish is cooked to your preference, but the longer you cook it, the tougher the tuna will be.  Allow the tuna to rest for 10-15 minutes.  Here's a great simple set of tuna cooking instructions from one of my favorites, Ina Garten.

Now,  while the tuna is resting, assemble the salad by tossing the veggies together and adding enough dressing to lightly coat each vegetable.  I typically use very clean hands to do this.  Slice the grilled tuna into 1/4" or smaller strips.  Plate the salad and top with the tuna.  Capers are a wonderful garnish for grilled tuna salad.

ENJOY!

Manhattan Clam Chowder (yes the red one)

As many of my friends know, I am not a fan of cream soups… in fact, I might be a bit of a dairy-phobe.    Aside from a little bit of seafood here and there, a slice of good cheese or a bowl of yogurt with fresh fruit, I rarely eat any dairy.  I find, however, most people adore them and as a result I rarely find a nice steaming bowl of Manhattan clam chowder when I head out for a bite.

This recipe was inspired by Sam Sifton's NY Times Sunday Magazine article dated August 10th, 2014 entitled "Founding Fodder," and it has four variations on the favorite.

Once I created the dish, I kept it hot in a crock pot to snack on throughout the day and offer to guests stopping by over the holiday weekend.

EQUIPMENT
Chef's knife (sharpened, please)
Cutting board
Stock pot or dutch oven
Large mesh strainer or colander
4 cup measuring cup

INGREDIENTS
2 cans chopped clams and juice plus one bottle of clam juice and water
-or-
24 medium-size top neck or cherrystone rated clams and four cups of water
1 tablespoon unsalted butter (optional)
1 tablespoon olive oil or (2 tablespoons if omitting the butter)
1 large onion, diced
2-3 cloves of garlic, peeled and minced
2 large ribs of celery, diced (include the leaves if they are on the stalk, they carry great flavor)
1 anaheim or banana pepper, diced
2 medium or one large carrots, peeled and diced
1 teaspoon crushed red pepper flakes
3 large yukon gold potatoes
pinch of salt
3 sprigs of thyme, remove leaves from stalk and then run your knife through them
1 bay leaf
1 28-oz can of whole peeled tomatoes in sauce, crushed or roughly diced
1 14-oz can of crushed tomatoes or tomato sauce
1 teaspoon "liquid smoke"
1/4 cup chopped parsely

PREPARING CLAMS
If you are using live clams, put them in a heavy stock pot with about 5 cups of water over medium-high heat.  Cover and cook until the clams have opened (about 10-15 minutes).  Clams that have not opened within 20 minutes should be discarded.  Strain the clams from the resulting broth, reserving the broth for later.  Remove clams from their shells and set them aside.

If you are using canned clams, strain the two cans into a to separate the clams from their juice.  Pour the bottled "clam juice" into the measuring cup and top with water to measure 4 cups.  Set the clams and clam broth aside.

Using the same stockpot, heat the pot over medium flame.  Once to temperature, add your butter and olive oil to the pot as well as the bay leaf, crushed red pepper, onion, celery and carrot.  Cook gently for five minute and be certain to reduce the heat if the vegetables begin to scorch.  Once they are halfway cooked, add the garlic and continue gently cooking until the veggies are cooked through (about another 5 minutes).

Now add your potato cubes and and a pinch of salt. Stir them gently into the mirepoix and allow the potatoes to gently cook for about 5-7 minutes.  Once the potatoes begin to soften, add 4 cups of your reserved clam broth and the thyme.  Quickly chop the thyme leaves to be certain that any remaining stem is chopped and palatable.  Raise the heat to medium high and once the pot begins to boil, reduce heat to a temperature which is gently simmering.  Partly cover your pot and allow to simmer for 15 minutes or until the potatoes are tender, stirring every so often.

While you are waiting, chop the clams to bite-sized pieces if needed.

Once the potatoes are cooked, use your spoon to mash a few of them to allow their starch to help thicken the broth. Add the tomatoes and tomato sauce, liquid smoke and grind in the black pepper to taste.  Allow the chowder to come to a simmer and then turn off the heat and remove the bay leaf.

It is best to let the chowder rest and combine before serving.  Allow it to sit for at least 1/2 hour, then reheat and serve garnished with fresh parsley.  I also add chopped parsley to the pot for a bit of extra wonderful taste.

This soup is wonderful to reheat in your crock pot and leave on warm all day to enjoy with friends or family on a cold winter's day.

ABOUT LIQUID SMOKE
It's a good thing to have on hand when you want a little smoky flavor but don't want the fat, salt or nitrates of bacon.  I use it in homemade barbecue sauce, ketchup and mustards.  Sometimes I will add a drop to a manhattan just to throw a different note in the classic drink.  Remember that you are after a balance of flavors: sweet, salty, sour, bitter, umami.  You don't want to over do it with any of these.

FABULOUS TOFU SANDWICH
I also make a fabulous vegetarian sandwich with liquid smoke.  Drain and press a slab of tofu, removing as much of the water as possible. Cut the tofu in 1/4 inch slices and an area that will fit nicely on a sandwich.  Sprinkle the tofu on all sides with a mixture of equal liquid smoke and rice vinegar and bake in a 350 oven until the tofu begins to brown.  For bread, I like a hearty multi-grain, but you can use what you like.  Make a wonderful spread of peanut butter and tahini and coat on side of the bread with it.  On the other side goes a slice of cucumber, your baked tofu and a pile of bean sprouts. Sprinkle with a little more vinegar and top with the peanut butter-tahini covered slice.  Enjoy!

A Vegan's Stroganoff…Hearty Noodles with Mushroom Sauce

This recipe is hearty, warm and forgiving, so measurements are approximate.  Chop and use what you have – no need to pieces and parts to go to waste.  I’ve adapted it from a recipe I read on the Facebook page for Cleveland Vegans and Vegetarians.  I’m not inclined to put sour cream, yogurt or creamed tofu into this dish.  I would suggest instead having them as separate condiments and letting your dinnermates customize each to their taste. 

EQUIPMENT

(Nothing special is needed here)

I would suggest using two stockpots if you have them available.

[sharpen your] chef’s knife

cutting board

zester

INGREDIENTS

1 Tbsp olive oil

crushed red pepper to taste (optional)
1 1/2 cups onion, diced finely (a medium sized onion is perfect)

2 bay leaves

pinch ( ~1/8 tsp) sea salt

3-4 garlic cloves, minced (about a tablespoon)

¾ cup chopped celery (2 large stalks celery, leaves included if available)

¾ cup chopped carrot (1 large or two medium is perfect)

1 heaping Tbsp tomato paste

1 tsp oregano

1 tsp thyme, dried or fresh (stems removed)

1 Tbsp soy sauce

1 Tbsp black bean paste (optional -- purchased in a Thai or other Asian grocer)

1 Tbsp juice and all of the zest from 1 lemon (optional, but gives nice brightness to the dish)

1 Tbsp Worcestershire sauce (Amy’s vegan or Pick-A-Pepper sauce are great substitutes, but you can make your own)

1 rounded Tbsp cornstarch in 1/2 cup warm water

1 lb fresh mushrooms of your choice, cleaned and cubed (I do half and half white button and portobello) – about 4-5 cups when chopped

4 cups water 

1/3 red wine (optional)

1 Tbsp black pepper

1 12-oz package of egg noodles (or any type of ridged noodle; rice noodles would work, too, if you are so inclined… you could even use a julienned cabbage that you blanch or simmer with garlic and white wine)

COOKING INSTRUCTIONS

Add the cornstarch to 1/2 cup of warm water and set aside. 

Bring a stock pot, dutch oven or large sauce pan to heat over medium-low flame.  Once warm add the olive oil and allow it to warm until it begins to shimmer.  Add the bay leaf and onions.  Stir and allow them to cook for a couple of minutes before adding the celery and carrot.  Once you add them, continue sautéing the mixture until onions are soft and translucent – about 8 or 9 minutes. Add the chopped garlic and allow to sauté for another minute.

While the garlic is sautéing, add the soy sauce, black bean paste, Worcestershire, lemon zest, juice and tomato paste and combine thoroughly with the cooking vegetables. Finally, once everything is blended, add 3 cups of the water (or homemade broth) and stir again. Allow to simmer for about 10 minutes. Stir the cornstarch-water mixture and add to the broth.

While your broth is simmering, clean and chop the mushrooms.  Remove the stem of the button mushrooms (not only do these negatively impact the texture of the mushroom sauce, the stems can be frozen for use in a future broth.  Moreover, my dogs love them, so I enjoy giving them as treats while I cook). Quarter the button mushrooms by cutting in an “x” pattern through the top and cut the portobellos to a similar size.  Add the mushrooms to the simmering sauce and, finally, the red wine. Lace with freshly ground black pepper – up to a tablespoon.  

Make sure that there is enough liquid in the pot that the mushrooms are fully submerged but not much more than that.  If needed, you can add a bit more water as the sauce is simmering ¼ cup at a time.

Turn up the heat to medium high and bring the dish to a simmer until mushrooms are tender, approximately 20 minutes.  Turn the heat off when the mushrooms are cooked and the sauce is reduced sufficiently to nicely coat the noodles.  If you are waiting for the noodles to finish cooking, don’t forget to put your lid on your pot to keep the sauce warm.

While you are simmering your sauce, bring a stockpot of water to boil and cook the noodles according to the package instructions.  When tender, strain the noodles and then pour the hot noodles into your mushroom sauce mixing thoroughly.

Top with chopped parsley, chopped tomatoes, red pepper flakes, a dollop of sour cream or yogurt or even a fresh gremolata (parsley, garlic and lemon zest minced together).

Serve hot and enjoy!

NOTES AND VARIATIONS

Here’s a note about store-bought broth: if you don’t have to use it, don’t.  It’s loaded with salt and you cannot really control the quality of ingredients or taste. This recipe is perfect made with water.  The onion, celery, and carrot together form a “mirepiox” that when combined with a bay leaf is the basis for a vegetarian broth.  If you need to make a quick broth for another dish, roughly chop a large onion, 2 medium carrots, 2-3 stalks of celery and toss in a pot with a tablespoon or so of olive oil, a pinch of salt and a couple of bay leaves over medium heat. The goal is the volume of carrot and celery together should be equivalent to the volume of onion. Once the onion begins to cook and brown, add 12 cups of water, raise the heat to med-high and allow it to simmer for 45 minutes or more.  Cooking the onion at high enough heat to allow it to brown slightly (without burning) will improve the taste of the broth.  Strain the broth through a colander and use as needed. For creole dishes, use “the [holy] trinity” (onion, green pepper and celery) rather than a mirepoix.

This mushroom sauce would make a great base for lasagna with ricotta and béchamel (veggie or dairy).  It would also be great served with roasted beets and a zesty vinaigrette-tossed spinach salad.  For a one-pot dish, consider tossing a cup of frozen chopped spinach or fresh well-cleaned spinach cut in a nice chiffonade at the end of cooking.  Mix the spinach through the sauce through cover, allowing the spinach to simmer for the last couple of minutes of cooking.  If you would like a spicier dish, add crushed red pepper flakes at the very beginning with the onion and bay leaf.  Start with a teaspoon and learn to adjust for your taste.

Eggs in a Veggie Basket

Fried Eggs in a Pattypan Squash

Sitting around my house considering brunch, I looked at that single patty pan squash just that has been gathering dust for sometime on my kitchen counter.  Beautiful though it was, I decided to try something new.  Pattypan squash are light and cook well.  They are the small, broad flying saucer shaped squash that you see primarily used for decoration, which is a shame because they actually are quite good.

I stood looking at the squash and thinking about a fried egg and thought, hmmm… eggs in the hole (but more healthy for you).  So, I scooped it out and threw it in a sauté pan with olive oil and a touch of butter and began mincing.  This is a photo of the finished dish, and it was delicious was delicious.

The entire dish took under 10 minutes to make and each pattypan will serve one or two people depending on its size and how good you are with a knife.



EQUIPMENT
Sharp knife, with a minimum 6" blade
Tablespoon
Cutting Board
Straight sided saute pan with lid (the pan isn't too important, but the lid is).
A small bowl
Metal spatula

INGREDIENTS
olive oil, butter or fat of your choice
1 pattypan squash
1 Tbsp each of minced onion, garlic and red bell pepper
1/2 minced jalapeño pepper
Fresh grated pepper
2 organic, free-range eggs (yes, buy the best you can.  Even at $4.50 per dozen, it's less than a buck per serving)

Optional: crushed red pepper, oregano, grated cheese, parsley… anything that sparks your imagination.

METHOD
Using a very sharp knife, slice a thin layer off the bottom of the pattypan squash then use a sturdy tablespoon to scoop out the seeds from the center all the way through the squash.  Very carefully so as not to cut yourself and to cut evenly through the squash, slice the squash in 1/2-3/4" slices with the knife moving perpendicularly through the hole, so that the resulting slices are rings. You will safely get 2-4 rings depending on the size of the pattypan and your ability to cut straight.  You can use the remainder in soups, chili, or any stuffed squash dish.  Dice it and put it in the freezer until you are ready.

Now, heat your pan over medium-low (my settings go lo-6 and I had the flame on about 3).  When the pan is warm, add the olive oil and a touch of butter if you like.  When the oil begins to shimmer, add the squash slices and grind a little fresh pepper over the top to your taste.

While the squash is gently cooking, go ahead and mince your vegetables.  In about 4-5 minutes of sautéing, your squash should be slightly browned.  Toss the minced veggies into the pan and then turn over the squash carefully.  One by one, crack your egg into your small bowl, inspect for shells and then pour into the center of the patty pan until you have filled each.  Hey -- here's a tip -- crack your egg on a flat surface as opposed to on the side of your bowl to minimize the opportunity for shell to break off into the egg.

Sprinkle the top with your optional ingredients, cover the pan and allow to cook.  In 2-3 minutes, the egg will be cooked and the yolk will still run.  Allow to cook for another 2-3 minutes if you prefer a firm yolk.  Remove from the heat onto your serving plate using a metal spatula.

Enjoy!

A Simple Pot of Lentil Soup

Red lentil soup is not only quite beautiful, but quick to make.  This soup can be modified anyway you like and other vegetables or grains can be added in addition to the lentils.  Consider diced potatoes, red beans, parsley, barley … or just like this.  Sometimes I grill shrimp that is marinated in lemon zest, garlic and/or ginger and sprinkle those on the top.  Nonetheless, this is your basic soup recipe and hearty enough to make a fabulous dinner with a nice fresh salad, hearty bread and glass of wine.  If you have extra help in the kitchen, this recipe cooks in under ½ hour.

Lentils, bay leaf and garlic

Serves 6-8; preps and cooks in about 35-40 minutes.

EQUIPMENT

Large stockpot

Wooden spoon, very sharp knife, cutting board

Blender or immersion blender (optional)

INGREDIENTS

1-2 Tbsp olive oil

2 bay leaves

1 medium to large onion, diced fairly finely

2 large celery stalks (even better if they have the greens attached), diced

1 large carrot, peeled and diced

3-4 garlic cloves, minced (about 1 Tbsp)

1 ½ cups dried red lentils

2 cups very ripe chopped tomatoes or 1 14-oz can of diced tomatoes with juice (optional)

6 cups water

½ tsp fresh or dried thyme (optional)

1 tsp dried oregano

pinch of sea salt

freshly ground black pepper (to taste)

RECIPE

Bring your stockpot to temperature over medium-low heat. Add in a small pool of olive oil.  Once it begins to shimmer, add your onions and bay leaf to the pot with a tiny pinch of salt.  You just need a little here, but you do need to add salt to ensure your vegetables weep and make a nice broth.  I probably add about 1/8 teaspoon, I would guess.

As the onions begin to become translucent, add the chopped celery and carrots and allow the veggies to cook slowly for 5 or six minutes while stirring frequently.  You do not want them to brown in this recipe – just gently cook.  Once they are softened add your garlic, mix the garlic through and allow to gently simmer for another minute or two.  Then add the lentils.  Mix them through the veggies and the loveliest gentle aromas should waft through the air.

Now add the tomatoes, spices and water.  Don’t forget a few good grinds of black pepper in there. Regarding the tomatoes, if you do not have very fresh and ripe in season tomatoes (or ones you froze back in season), opt for high quality canned tomatoes.  Two cups is plenty and adds to the beauty of the soup.  Turn the heat up to medium high and bring to a boil.  Once the soup begins to boil, turn it down to medium so that it doesn’t burn but simmers nicely

Simmer your soup for 20 minutes or until the lentils are nicely soft.  For a creamy texture, blend about ½ of the pot of soup.  An immersion blender is best, but if you only have a regular blender, wait 15-20 minutes for the soup to cool and blend in batches by filling the carafe no more than half-way to the top.  Blend a batch; put it in the serving vessel; repeat.  Continue blending until the soup is gorgeous.  It is wonderful completely unblended and rustic or fully blended to a silky smooth consistency.  If you love a creamier soup, add ¼ cup of cream, almond milk, or yogurt to the soup.

GARNISH

Your wonderful soup can be garnished with a bit of parsley, dollop of yogurt, splash of balsamic vinegar or – my favorite – gremolata (minced parsley, garlic and lemon zest).  However you like it, this is a quick, easy, warm and delicious way to celebrate the day.

For an even heartier soup, you can substitute homemade broth (I recommend vegetable or chicken), but don’t use store bought – it will add unnecessary salt and not be as good as just plain water. 

Delicious and Easy Szechuan Sauce for a Quick Meal

Star Anise

1 cup chicken both, vegetable broth or water
4 teaspoons corn starch
4 tablespoons dry sherry
3 tablespoons low sodium soy sauce
2 tablespoon Asian chili-garlic sauce
3 tablespoons fresh ginger, peeled and minced
4 garlic cloves, minced
1/2 tablespoon black bean sauce (optional)
1 tablespoon rice vinegar (unseasoned)
2-4 whole star anise
1 teaspoon dried red pepper (hand crushed dried chilis or crushed red pepper are both fine)
1 teaspoon sugar (optional)

DISH INGREDIENTS
1 pound regular or soft tofu (not silken) cut into 1” pieces (or other protein of your choice)
2-3 stalks celery slivered, cross-wise
2 carrots, slivered cross-wise
1-2T peanut, coconut or olive oil
splash of dark sesame oil
** you can use whatever fresh vegetables you love or have on hand.  Beans, sugar peas, broccoli, napa cabbage, and any vegetable you would add to a stir fry would all be fabulous in this sauce.

ACCOMPANIMENTS
Garnish with chopped cilantro, green onion, sesame seeds or chili flakes
Serve over white rice or julienned cabbage

RECIPE
Prepare Tofu: Poach the tofu by gently sliding it into a simmering pot of water and keep it at a bare simmer while you make the sauce.  Drain and pat dry.

Make Sauce: In a small saucepan, bring the sherry (dry white wine or rice wine will work in a pinch), soy sauce, garlic sauce, ginger, garlic, star anise, red pepper and sugar to a simmer over low heat.  Dissolve the cornstarch in water while you are waiting for the sauce to simmer.  Once simmering, add the cornstarch mixture and stir until the sauce becomes glossy and thickens.  Turn off the heat.

COOKING INSTRUCTIONS
Heat a wok or heavy bottomed skillet to high heat until hot. Once hot, add a tablespoon or two of your preferred oil [this is where you add your meat if you are cooking with something like chicken or pork and you want to cook it completely in this step].  Now, carefully drop in the chopped veggies, stirring continuously.  Once the veggies have cooked for a minute or two, add the tofu and sauce. Turn down the heat to medium and bring your dish it to a simmer. Allow the sauce to simmer until it completely thickens. Once the Drain the tofu and gently add to the pot. Gently stir in the tofu and return the sauce to a light boil.  Once the sauce returns to a boil, remove from the heat and serve.  

(Please note that the star anise are not edible). 

Let's Make an Omelette

Yam and Tomato Omelette
with whole wheat english muffin

So, you make an acceptable excuse for an omelette, but you'd like to make one as good as you'd get anywhere?  You're gonna have to eat eggs and likely butter… beyond that, the skies the limit.

First you need to decide what fillings you want in the omelette… just cheese?  Veggies?  Meats?  You want 3 eggs per omelette (allows for just big enough to add fillings and fold).  You want to use a 9-10" pan and I use a heavy-bottomed stainless, but you can use anything from your garden variety nonstick or a cast iron skillet if it's what you have.  If you are using teflon, my advise is to phase yourself out of that as soon as possible as it is toxic if chipped, cracked or burned and the process of making teflon is highly toxic.  (Here are some details from the American Cancer Society.)

This tutorial will help you construct your favorite omelette, nearly flawlessly.


The first thing is that you really need to master the scrambled egg.  Here is a great video by Jamie Oliver and what we generally make here are english or american style eggs.  Give it a watch by clicking here: How to Make Scrambled Eggs

Alright: Ready go!!

You've decided what you want in an omelette and you've assembled your ingredients.  A bit like this, except I've diced, sliced and grated my ingredients.  You need to decide what you want cooked and what you want essentially raw in your omelette.  I like my ingredients sautéed and gentle, so I will cook them all. If you are just wanting cheeses in the omelette, you don't need to cook anything.

I am using yam, so that will be the first in the pot. If you are using potato or any meat, you'll want to cook that first.  I've diced it in to quarter-inch cubes and started cooking the yam on medium-high heat in olive oil.  Once the meat/yam/potato begins to caramelize, you can reduce the heat and add the remaining vegetables ingredients.  I've added minced onion, garlic scapes (or two cloves), and tomato.  Here's what that looks like.

Sautee until everything is fully cooked.  I know I'm done when the tomatoes begin to wilt.  While I am sautéing the onions, garlic and tomato, I will wisk three eggs for this omelette.  Once the eggs are whisked, I whisk a 1/4 c of grated zucchini and freshly ground pepper to taste.  For making an omelette, you must cook the eggs beyond what a scramble would require so they hold their shape.  I add grated zucchini to help retain moisture and the zucchini stays nice and fresh during the cooking.  Drop them in the whisked eggs and wisk well to incorporate.  Once the meat/veggies are done cooking remove them from the heat and hold in a separate bowl for later.

Turn your heat on medium low and add a nice pat (1-2 T) of butter to the pan.  Once it is melted and not splattering, give your eggs a final whisk and pour into the pan.   Follow the "American eggs" method and move the eggs gently around the pan to ensure even cooking.  As the eggs begin to firm, move the remaining liquid eggs around to the edges of the pan by picking up the pan and gently tilting it side to side.  Keep doing so as the eggs begin to set.  This is when you want to add your cheese to 1/2 of the omelette.

I've added a bit of shaved asiago here.  Use a spatula to make sure your eggs are not sticking to the pan and continue cooking on low heat until the cheese begins to melt.  This is when you know your eggs have been thoroughly heated and you can add your final ingredients.  They go on the same side as the cheese.

Turn off the heat.  Once the filling is on the egg mixture, use your spatula to gently fold the empty side over the loaded side.


Slide the omelette gently off the pan and onto the serving plate.  Serve while hot.  Top with your choice of salsa, hot sauce, or avocado or enjoy plain and simple.  I love to have mine with great bread, fresh fruit and a perfect cup of coffee! Sometimes I serve omelettes with a simple salad.

Enjoy!!