Hot and Sour Soup

Hot and Sour Soup has been one of my almost favorite things for years. I love love love tangy dishes, especially when that tang comes from copious amounts of vinegar or citrus. Plus, this soup has a lot of the flavors I love in Chinese cooking - lots of porky goodness, warm nutty toasted sesame oil, a good kick of heat, and the firm tofu that aids in rounding out some of these intense flavors. What was keeping me from truly embracing it was the texture. You know what I'm talking about here - that thick, gloopy broth that isn't so different from what runs out of my nose during allergy season? Yeah, not appetizing. 

Surprisingly, lots of recipes online call for the addition of a corn starch slurry to be added to the soup to achieve that undesirable viscosity, so apparently there are those of you out there that enjoy it. Me, not so much. When I stumbled across this gem, I knew it was a keeper. It has been on repeat in our house for quite a while now, mainly because it comes together super fast and nearly all the ingredients are things you probably already have in your fridge and pantry. 

I usually try not to get too nostalgic about my food memories, but I feel an urge to for this post. When I tasted this version of hot and sour soup, I immediately remembered the first time I had egg drop soup that wasn't prepared in a Chinese restaurant's kitchen. A high school girlfriend invited me over for dinner one night at her parent's house, and I gladly accepted, without knowing of the amazing treats that lay ahead of me. Her mom's egg drop soup was divine; homemade chicken stock, perfectly cooked ribbons of egg, a subtle hint of lemon, and none of that slippery, goopy texture. I never knew it could be that good. This recipe reminds me a lot of that - simple, yet packed with flavor and super comforting, something a friend's mom or grandma would make. I was 16 at the time, and I still remember that entire meal. Along side the soup, we had bean sprouts quickly sauteed with soy and butter, perfectly cooked rice, and fried spring rolls. Heaven. 

I didn't make any alterations to this recipe, since I think it's pretty much perfect already, but there is of course room to make it more sour or spicy to suit your tastes. I've been reading cookbooks a little obsessively lately, and this little gem was from Flour, Too by Joanne Chang. Seriously, check it out - it is full of amazing goodies, and lots of sweets, which I need to start making more sparingly... it's been like Christmas here with all the cookies, brownies, cakes, etc that I've had around. I can't remember the last time I didn't eat at least 2 cookies in a day. But enough of my new baking/eating my baking addiction. 

INGREDIENTS

2 Tbsp vegetable oil
1 garlic clove, minced
1 Tbsp fresh ginger, peeled and minced
4 scallions, sliced thin, plus
   more for garnish
1/2 lb ground pork*
4 cups low sodium chicken broth
1 lb firm tofu, cut into 1/2 inch cubes
4 - 5 button mushrooms, cleaned and
   thinly sliced
1 tsp sugar
2/3 cup rice vinegar, plus
   more to taste
3 Tbsp soy sauce
1 tsp freshly ground black pepper
1 Tbsp toasted sesame oil
1 Tbsp sriracha, plus more to taste
2 large eggs, lightly beaten

Prep all your ingredients before you even set your pot over the heat, since this soup comes together super fast. You can use pre-ground pork from the supermarket, or *grind your own, which is what I prefer. Simply take a pork tenderloin or some boneless chops and cut them into smaller hunks that your food processor can handle, and place them on a plate. Put the pork in the freezer for 20 minutes to firm up a touch so when you process it, it doesn't get all gummy on you. Once the pork is slightly firmed up from the freezer, toss it in 1/2 pound increments into your food processor and give 5 - 7 1 second pulses. Set aside the 1/2 pound needed for the soup and refrigerate or freeze what remains. You'll now have delicious ground pork with no mystery cuts and much less fat than what you'd get at the grocer. 

Place a large saucepan over medium high heat and add the vegetable oil. Add the ground pork, ginger, garlic and scallions, stirring occasionally for ~1 minute. Break up the pork a bit with your spoon, but don't fret about getting into fine pieces - some variation in its texture is very welcome in this soup. When it gets to about this point, you'll want to add the stock:

Dial up the heat and cover to bring the soup to a simmer, which should take a couple of minutes. Add the the remaining ingredients except the eggs, and cook uncovered till it comes to a simmer. Once there, start swirling the soup with a fork while you slowly pour in the beaten eggs. Serve immediately with a touch more sesame oil, scallion greens for garnish, and rice vinegar and sriracha at the ready if you want a bit more bite to your soup.

Recipe for 'Mama Chang's Hot and Sour Soup' from Joanne Chang's Flour, Too

Orzo and Lentil Salad with Dill

The first time I had this salad was years ago at a friend's annual labor day party, and everyone loved it so much that it now makes an appearance every year. It's a very simple salad with not many ingredients, so it's kind of vital to use the best you can afford/get your hands on. The flavors mingle together really well, yet still manage to be prominent enough to taste every nuance. So, get the best olives, preferably with the pits (it is cumbersome to pit them yourself, but it'll be worth it since the texture between pitted and not is night and day), the best french goat's milk feta, and some really special extra virgin olive oil. The salad isn't swimming in oil, yet there is enough to keep the ingredients flowing and not clumped up.

A small disclaimer, I am aware that this recipe comes from a James Beard cookbook full of different kinds of salads... or is it pasta dishes... not really sure, it's been a while since I've perused it. I've never referenced the recipe myself when making this dish, since I simply go with the ratios of ingredients that suits my taste. I may be forgetting some, or including things that were never in the original salad I tasted. It's really no matter, because as long as you use high quality ingredients here, whatever ratio of them you prefer, it will be pretty delicious to you too.

INGREDIENTS

1 1/2 cup uncooked orzo pasta

heaping 1/2 cup dried lentils
~1 cup kalmatta or favorite olive,
   pitted and finely chopped
4 - 6 ounces feta, crumbled
1/3 cup good quality extra virgin
   olive oil
~1/2 cup dill, lightly packed and 
   coarsely chopped
1 small lemon, juiced
several splashes red wine 
   vinegar (optional)
sea or kosher salt
freshly ground pepper


Set a large pot of salted water on the stove to boil for the pasta. Meanwhile, spread out the lentils in an even layer and check them over for any non-lentil debris. Place the lentils in a medium sauce pan with 2 cups cold water. Cover and turn heat up to medium high, and give them a good stir after a few minutes. Once they come to a boil, dial heat down to medium low and cook for 20 minutes (still covered), or until they are tender yet not mushy, stirring occasionally. Drain any remaining water from the lentils, and set aside. 

Once the water is at a boil, dump in the orzo and cook till al dente. Drain the pasta and immediately rinse in cold water and drain thoroughly. While the pasta is cooking, prep all other ingredients and place in a large bowl, preferably one you don't mind serving in. Add the cooked orzo and lentils with a couple pinches of salt and lots of turns of pepper. Toss well and adjust seasoning if needed. This is where I like to add some red wine vinegar, or more lemon juice if that is more your thing. Either way, the orzo and lentils really soak up the seasonings. The earthiness of the lentils can really hold up to some aggressive seasonings, but don't be tempted to add too much acid or salt, since too much of either can thoroughly offset the balance of flavors you want to achieve. 


This salad can be served room temperature, but I think it tastes the best after sitting in the fridge over night so the flavors can really meld. Serve with a few more sprigs of dill and a good drizzle of olive oil. This is great as a side, but I love a big bowl of it for a totally filling lunch.

Korean Pancake

For me, savory pancakes rarely disappoint. These Korean Pancakes are more like a savory crepe though; instead of being filled with succulent goodies, these have them mixed right into the batter. It makes them a bit more difficult to flip, but they come out looking really lovely and the slightly caramelized add ins are on display.

These are very simple and easy to make, but just like with any pancake or crepe recipe, there is some personal fine tuning occasionally needed. Even though the first couple attempts may not produce the most beautiful pancake, they will always taste amazing. They are thin with slightly crisp edges that have a subtle chew, and an intensely flavorful and quick sauce to season them with is all you need to make this a complete snack or appetizer. 

Customarily the simplest recipes call for only a healthy amount of scallions added, but I had some bean sprouts I needed to use up so I tossed those in as well. You can really add whatever you like, as long as its done sparingly. A little goes a long way with these, and you don't want to weigh them down too much or they will be impossible to flip without tearing. Some coarsely chopped rock shrimp, thinly sliced mushrooms, julienned bamboo shoots - have fun with it.

INGREDIENTS
makes about 4 pancakes; 4 1st course/appetizers or 2 snacks

3/4 cup rice flour
1/4 cup AP flour
* You can easily use all rice flour, or AP flour for this (although you'll get a thicker and less delicate pancake with AP flour), but I prefer this ratio the best. 
~3/4 cup ice water
1 egg beaten
1 tsp fish sauce (optional)
3 cups bean sprouts
1 bunch scallions
2 Tbsp butter 
2 Tbsp Bragg's liquid aminos or low sodium soy sauce
canola oil for frying the pancakes

for the dipping sauce

scant Tbsp gochujang (korean hot pepper paste)
2 Tbsp low sodium soy sauce
1 1/2 Tbsp rice wine vinegar
1/2 tsp sesame oil

Start with preparing the sauce. Combine all the ingredients in a small glass bowl and whisk together. Taste and adjust ingredients to your preference. Set aside.

Place a 12" non-stick skillet over medium heat and add the butter and Bragg's. Add the well rinsed and dried bean sprouts to the pan. Saute for 8 minutes, or until nearly all liquid has evaporated. If there is still quite a bit of liquid left in the pan after 8 minutes, create an open space in the center of the pan by pushing the sprouts to the edges. Dial up the heat a bit and let most of the remaining liquid cook off. Place the cooked sprouts onto a plate and set aside.

While your sprouts are cooking, thinly slice the white part of the scallions and chop the green into 1 - 2 inch pieces. Combine the flour(s), egg, fish sauce and most of the water. Whisk until just combined. The batter should resemble crepe batter, or a very thin pancake batter. You may need to add more ice water if this isn't the case.

Place an 8" non-stick skillet over medium heat and add a scant Tbsp of canola oil. Add a quarter of the chopped scallions (both white and green) and saute for about a minute. Add a quarter of the cooked bean sprouts. Add a couple ladlefuls of your pancake batter, taking care to swirl the pan around immediately after to create a thin pancake. Cook until the top of the pancake looks nearly completely dry, then carefully flip and cook for another minute. These steps will look something like this:

Continue the process 3 more times, mixing the batter a little to prevent it separating before using every time. Serve immediately or at room temperature with the spicy, salty, tangy dipping sauce. 

                                                     

Vegetable Fried Rice with Soy Poached Chicken

I've always loved fried rice, but never made it at home. We used to get Chinese take out frequently enough that I never had the desire or need to make it at home. Since we've cut down on eating out, I've been craving it something awful. I figured, how hard can it actually be to make? Not very! I know the instructions seem way too long for this to be an easy meal, but it's only very descriptive since the length of cooking time varies for the veg, and to keep it simple a little order is needed. 

The only 'trick' involved in making this dish is using 'day old' rice, which really means cold rice. You can definitely make the rice the day you want to prepare fried rice, you just have to ensure the rice is completely cold before doing so. Being an infamously impatient person when it comes to food, I surprisingly find it easier to make the rice the night before, and let it cool enough to put it in the fridge. Then I can make it whenever I want over the next few days - no pressure.

This dish comes together in a snap, and we've started referring to it as 'garbage rice', much in the same vain as garbage eggs. You can throw whatever is in your fridge that looks good in here. I'm only including in the recipe what I used for the batch pictured, but you can really get creative here. Or not. That's the beauty of fried rice. Add some protein and make it a complete meal, or keep it very simple for a side. 

INGREDIENTS

1 1/2 cup uncooked brown rice, or your favorite
   rice
2 3/4 - 3 cups water (if using brown rice, use all 3)
2  Tbsp canola or neutral oil
1 Tbsp sesame oil

1 lb button mushrooms (or any other favorite),
   thickly sliced
7 - 10 radishes, halved then cut into sixths
1 cup frozen peas (I prefer petit pois)
1/4 purple cabbage (or your fave variety), thinly
   sliced
1 bunch (usually 6 - 10) scallions, sliced thinly on 
   the bias, with a bit set to the side for garnish
2 cloves garlic, finely minced
4 large eggs, lightly beaten
~4 Tbsp post poaching liquid, Bragg's Amino Acids or fave soy sauce

for the chicken (optional)

2/3 cup Bragg's Amino Acids or low sodium soy
   sauce
1/2 cup low sodium chicken stock  
2 garlic cloves, peeled and smashed
1 inch knob of peeled ginger, smashed
1 Tbsp mirin
1 Tbsp sake (optional)                                      
1 - 2 boneless skinless chicken breasts

other ingredients you may have on hand or want to try...

bamboo shoots, baby corn, broccoli, cauliflower, green beans, eggplant, zucchini, tofu, pork or beef, edamame, sliced turnip, sweet potato, snow peas, kale or any other green, quinoa in place of rice... go crazy.

If using brown rice, bring 3 cups of water to boil in a medium sauce pan. Add the rice and bring back to a boil, then cover and reduce heat to low. Cook for 40 minutes, then remove from heat and let sit covered (don't peek, no matter how much you're tempted) for 15 more minutes. Remove lid and fluff with a fork. To cool down fast, spread rice out on a cookie sheet till room temp, then place it in the fridge to get cold. If using rice on a later date, you can still use the same method, just pack it up in an air tight container and toss in the fridge.
*If using a white rice, add a bit of oil to you pan and saute the rice till it becomes more opaque, then add the water. Bring to a boil and cover, reduce heat to low and cook for 15 minutes. The remaining preparation is the same as with brown rice.

I like to make the chicken first, so it can cool while I prepare the fried rice. Combine the Bragg's or soy, garlic, ginger, mirin and sake in a small pot. Cut the breast(s) into 2 equal pieces. Place into the poaching liquid and turn heat on to low and cover. Keep an eye on this, as you don't want it to do anything more than a gentle simmer. Cook for 20 minutes, then remove the chicken and set aside. Crank the heat up to medium high for 5 minutes to reduce the poaching liquid a bit. Set aside till cool enough to touch, then shred with your fingers into bite size pieces.

In a very large pan, add the canola oil and dial heat up to medium high. Add the mushrooms and cook till they've released all their liquid, about 4 minutes. Add the cabbage and cook for 5 more minutes. Add the radishes and cook for 5 minutes. Add the garlic and cook till it becomes fragrant, about 1 minute. Don't forget to stir occasionally between the additions. 

Dump in all your cold rice at once and stir very well. Add the frozen peas and shredded chicken and stir well. Push the rice up to the sides of the pan to make a little 'well' in the middle of the pan. Add the 1 Tbsp of sesame oil and the beaten eggs. Scramble your eggs, leaving big curds if that's what you prefer, or stir constantly to get a smaller curd. Stir the rice into the eggs, then add the scallions. Add ~4 Tbsp of the poaching liquid (more or less, depending on your tastes. Start with a little - you can always add more) and stir well. Taste for seasoning and serve with a sprinkle of sliced scallion and extra soy sauce or poaching liquid. Any extra poaching liquid can be stored in a squeeze bottle or airtight container and kept in the fridge for up to 1 week.

Sunday Dinner Volume I

Since I started cooking for myself, nothing said Sunday dinner to me like a good roasted chicken. There are literally thousands of ways to prepare it, and it can tend to be a fickle main course. I've never had it turn out the same way for me, yet fortunately if it was started with a really good chicken, they've never been bad. A winning preparation in our home is usually roasting the bird in a searingly hot oven atop a wire rack over thinly sliced potatoes. This encourages a crisp skin on the chicken as well as some absurdly good potatoes that have been 'oven fried' in a sense, in the chickens juices and fat, as well as the compound butter that had been spread under the skin. To change things up a bit for these warmer days, I omitted the satisfyingly greasy and crisp potatoes for a lighter version tossed with yellow haricot vert and a lemony vinaigrette. Some bitter mustard and collard greens or rainbow chard accentuate the richness of the chicken. Perfect summer time version of a wintery comfort food classic in my humble opinion.

The vinaigrette I made for the potatoes and beans uses a shallot oil that is very easy to make. I added some thinly sliced garlic and used the fried alliums to top my greens - this shallot oil is a real power player, let me tell you. I saw it on 101 Cookbooks and knew I had to try it immediately. Super versatile and with a long (refrigerated) shelf life, it is definitely worth slicing all those shallots.

To cut down a bit on my stress level, I like to make the shallot oil and greens the day before or morning of this meal. That way all I have to worry about is popping the chicken in the oven, boiling my potatoes and beans and quickly whisking up a vinaigrette. 

for the greens:

1 cup extra virgin olive oil or sunflower oil
1 cup thinly sliced shallots, ~15 - 20
10 cloves thinly sliced garlic
1.5 - 2 lbs greens of your choice, such as collards, mustard, chard or a combination thereof that have been thoroughly washed and loosely chopped
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup apple cider vinegar
~1/2 cup low sodium vegetable stock

In a large saucepan, add the oil and heat over medium low. Add the shallots first and cook for about 4 - 5 minutes, till they start getting a little golden. Add the garlic and continue cooking, stirring frequently, till everything is golden and crisp. Turn off the heat and remove the crispy alliums to a paper towel lined plate. Let the oil cool to about room temp and place all but 2 Tbsp into a container with an air tight lid. Place this in the fridge.

Place pan over medium heat and add the greens, followed with the salt and pepper. Toss well until they begin to uniformally wilt. Add the vinegar and stock. Cover and cook for 25 - 35 minutes (depending on the greens your using - chard is quicker than the heartier greens), stirring occasionally. If the pan gets dry and the greens start sizzling, add a generous splash of stock. Once the greens are done, set to the side and let cool (if serving later) and store in an airtight container in the fridge. If not, serve immediately and top with the fried shallots and garlic.

for the chicken:
                                                                                 

1 3 - 4 lb organic free range chicken, locally raised if 
   available 
4 Tbsp unsalted butter, softened
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
2 garlic cloves, finely minced or grated 
1 heaping tsp dijon mustard
zest of whole organic lemon

Preheat your oven to 450*. Combine the butter and remaining ingredients in a small bowl and mix well- this can be done up to 3 days in advance; just bring to room temp before using. Set aside.

Spatchcock your chicken by removing the back bone with kitchen shears. Pat the chicken dry with paper towel. With the chicken breast side up, firmly push on the breast bone to break it. Gently slip your fingers under the skin and separate it from the meat, ensuring to release all the membranes attaching the skin to the chicken. Place about 1 Tbsp of the compound butter under each section of the chicken with a spoon. Spread the butter over the meat by moving your fingers over the skin - it is much easier this way and will actually stay under the skin. Spread any remaining butter over the skin and sprinkle lightly with salt and pepper. Tuck the wings under the breast to keep from burning.

Place chicken on a baking sheet lined with a wire rack, or silpat. Ensure there is a rack on the 2nd to top level in your oven, and place your beautifully buttered bird onto the rack. Roast for 45 minutes to 1 hour, depending on the weight of your chicken. I've made this a lot, so I can usually tell by the smell and feel of the chicken if its cooked through. If you're a bit wary of this, use a good meat thermometer. I believe 160 is recommended for the breasts and 165 - 175 for the thighs. Let the chicken rest for at least 10 minutes before carving.

for the potatoes and beans:

3 - 5 medium or small yukon gold potatoes, cut into 1 inch
   pieces
~1 lb haricot vert or regular green bean, trimmed
juice of the zested lemon
1/4 - 1/3 cup shallot oil (I like my vinaigrettes on 
   the vinegar-y side; a traditional ratio is 1 part
   acid to 3 parts oil)
1 tsp dijon mustard
salt and pepper

Place a large pot full of cold water on the stove and add the potatoes. Crank the heat to high. Once the water is boiling, add a heavy pinch of salt and cook the potatoes for 3 minutes. Add the beans and cook for 3 more minutes. While the veggies are cooking, whisk together the oil, lemon juice, mustard and a good pinch of salt and pepper. 

Drain the water and place cooked veg into a large bowl. You want the potatoes to be tender yet still firm so they don't fall apart once they're tossed. Pour over the vinaigrette and toss well. This is best served warm or room temperature, so its a great thing to make a while the chicken is resting.

This is a great meal for guests, or just your usual crew. If you end up with any leftover chicken, I'll be posting a 'to die for' chicken salad recipe later this week. It has officially become one of my husband's favorite things, and is a great way to make your leftovers almost better than they were the first time around.

Savory Zucchini Pancakes

Zucchini is by far my favorite squash. It's mild flavor makes it incredibly versatile, and can be made into a variety of dishes. My favorite is my mother's zucchini fritters. It is the one recipe of hers that I can't seem to duplicate no matter how hard I try. She doesn't use any eggs, cornmeal, flour, or any binder to speak of. Simply relying on the high moisture of the zucchini, she adds salt, pepper, a little minced onion, and quickly shapes the shredded zucchini into cute little patties and fries them in a very shallow amount of oil. The result is sublime - crisp zucchini outside, perfectly tender and fresh tasting inside. I guess I'll just have to accept that what makes her fritters so lovely is her slight of hand, and hope that one day I'll be able to come close.

What I've come to depend on as being my zucchini staple is the savory pancake. I've made these from scratch, and I've also cheated by using a pancake mix. With a not-quite-yet-2 year old toddling about the house, I definitely rely on the cheat way pretty often lately. I don't feel any shame though, since I've never had any zucchini pancake quite this good. They come together in a flash, make a ton, and are very filling. Paired with some green onion and greek yogurt dip, they are exceptional.

If you have the luxury of planning ahead, I do recommend grating and draining the zucchini the night before. Simply add a heavy pinch of salt and place in a non-aluminum colander over a glass bowl. Cover with plastic wrap and let hang out in the fridge. Saving the released pale green liquid and adding it to the liquid needed in order to mix up the pancake mix (or scratch pancake batter) really bumps up the freshness of these indulgent little babies. 

INGREDIENTS                               
3 medium organic zucchini, 
grated
1 1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1/8 to 1/4 tsp cayenne pepper,
depending on taste
1 large egg
1 cup water, or zucchini liquid mixed with water to make 1 cup
1 3/4 cup Trader Joe's Buttermilk Pancake Mix
Canola, grapeseed, or other neutral tasting oil

Grate the zucchini directly into a colander over a glass bowl. If you have the time, salt well and cover with plastic wrap and let hang out in the fridge over night. If not, add a healthy pinch of salt and let sit for 30 minutes. 

Using your hands, squeeze the zucchini out into the bowl, leaving the squeezed out zucchini in colander. Add the liquid to a liquid measuring cup and fill it the rest of the way with water (or other liquid of choice if making pancakes from scratch) till there is 1 cup of total liquid. Add the egg and beat lightly.
*An egg is called for in the mix, so I have it listed in the ingredients. If you don't use eggs in your pancake batter, there is no use for one. 

In a large bowl, add onion and garlic powders, pepper, cayenne, and pancake mix/dry ingredients. Pour in the egg/water/zucchini water into the dry ingredients and stir until not quite combined. Add the zucchini and mix till there are no streaks of the dry mix. 

Heat 1 - 2 tbsp oil in a large non-stick skillet, or well seasoned cast iron skillet over medium high heat. Add the batter in 1/4 cup increments to the oil, smoothing the batter on top with the bottom of your measuring cup. Cook for 3 - 4 minutes on the first side, 2 - 3 on the second till both sides are crisp and golden brown. Remove pancakes to paper towel lined plate and immediately sprinkle with kosher or coarse sea salt. Continue cooking up the pancakes till there is no batter reamaining. Yes, you need to add 1 - 2 tbsp of oil to the pan before each batch. There is a reason why these are so good.

You can serve these immediately, warm, or at room temperature. A super fast and thick sauce for these pancakes is kind of an essential in our house, and it helps cut through the richness of the cakes. Simply combine 1 cup of non-fat greek style yogurt, 1 green onion finely chopped, a pinch of salt and pepper, 1 tsp dried dill or 1 tbsp fresh, and a spritz of lemon juice.

Green Beans with Creamy Mushroom Sauce

This is yet another dish inspired by my mother. As in most families, green bean casserole is a mainstay at holiday tables. The over salted, mushy veggies, and lack of mushroom flavor is unfortunately the main characteristics of what I grew up with; this dish couldn't be further from what we've come to know. When my mother made this for me to try, I couldn't believe how good it was - I ended up eating all of it with no accompaniments. Although I love green beans, this side will probably still please the most discernible pallets i.e. my 21 month old.

In the time it takes to make a traditional green bean casserole (probably less), you get tender crisp beans and lots of mushroom flavor. Best yet, the creamy texture and taste is provided by soy milk and nuts (either cashews or almonds).

The recipe makes a good sized batch, so it is plenty to dress green beans for a crowd. I freeze half of it when I make it for just the 3 of us, and it keeps for up to a month in the freezer in a tightly sealed container. Just place it in the fridge the night before you plan on using it to let it thaw, then warm it in the microwave.


INGREDIENTS                                                            

2 tbsp extra virgin olive oil
10 oz cremini mushrooms, sliced
1 small or 1/2 medium sweet onion finely chopped
1 tsp dried thyme, or 1 tbsp fresh
1/4 c dry sherry
1 c soy milk**
1/2 c raw cashews or raw almonds
1 lb trimmed and cleaned green beans (or 2 to use the entire batch of sauce)
1 tbsp salt* for boiling water
pinch salt and pepper


If you plan on boiling your beans, fill a large pot 2/3 full of water and bring to boil. Add 1 tbsp of salt.

In a your largest skillet, heat the oil over medium. Add the onions with a pinch of salt and pepper and saute for 3 minutes. Add sliced creminis with another pinch of s & p, and saute till the liquid in the mushrooms starts to release.

Sprinkle the thyme over the mushrooms, breaking it up between your fingers if it is dry to help release some of the oils. Saute till all the liquid is gone (about 5 - 6 minutes) and add the sherry. Cook stirring occasionally till the sherry has nearly evaporated.

Once the water for the beans is boiling, add them to the pot and stir well. Once the water has come back to boil, let them boil gently for 3 minutes (or 2 if you like them a bit more crisp).

Meanwhile, add the soy milk and nuts to a food processor and blitz for about 30 seconds. I tend to prefer cashews here, although I know almonds are a very popular pairing with green beans. Since I already find a subtle almond nuttiness to the beans, I like to use the cashews since they are milder in flavor and allow the mushrooms to become more of a main flavor of the dish. If you are wild about almonds with green beans, those are still nice to use- whatever you prefer.

Add the cooked mushroom and onion mixture to the processor and run for 30 seconds. Scrape down the sides and blitz for 45 more seconds. Drain the beans and add back to the saute pan, and pour half of the sauce over the beans and stir till fully combined. Serve immediately, or let hang out in the pan (covered), and heat over low to rewarm them when you're ready to serve.

*I prefer to boil my green beans, but you can cook them in the same pan as the mushrooms and onions. Just add 1/3 c of water to the pan, cover and cook till they are done to your liking.

**An important note about the soy milk you plan on using - it must be plain and unsweetened. I like to use Trader Joe's Organic Unsweetened Soy Milk because not only is it vegan and gluten free, it is the only one that they carry that doesn't have carrageenan, which has been found to be a carcinogen.

Eggs Jeannette

I've always been a huge admirer of Jacques Pépin, and I fell in love with this recipe of his mother's. According to his auto-biography The Apprentice: My Life in the Kitchen, this was one of his family's favorites. They ate it often during the heavy rationing period of  World War II, and you will immediately know why upon devouring it. It is very simple, yet incredibly rich and filling, and inexpensive to prepare. 

The recipe originally calls for parsley, yet I used dill since my husband and I adore it. Since it is more potent than parsley, I've reduced the 2 tbsp of the herb to 1. Believe me, it is more than enough and creates more than a subtle change in flavor from the original recipe. 

You may be tempted to eat more than the recommended serving of 3 or 4 halves of of an egg, yet I forewarn you not to succumb. The most I've eaten in one sitting is 6, and at the time and immediately after it seemed a wonderful idea... but it is very rich, and you will most likely be visited by the demons of indigestion. None the less, serving this with a salad for quick lunch, or some of your favorite crusty bread as a first course is an inexpensive and very elegant way to enjoy the blissfully simple hard boiled egg.

INGREDIENTS

6 large or extra large eggs
1 tsp chopped garlic
1 tbsp chopped fresh dill
2 - 3 tbsp whole milk
heavy pinch of kosher salt
several turns of coarsley cracked fresh black pepper
2 tbsp canola oil

dressing:

2 - 3 tbsp leftover egg stuffing (from above)
4 tbsp good quality extra virgin olive oil
1 tbsp dijon mustard
1 tbsp water
pinch of salt and pepper

 Carefully place the eggs into a shallow sauce pan and cover with cold water. Place on stove over high heat until water comes to a gentle boil. Turn heat down to medium and let simmer for 8 - 10 minutes (depending on size of eggs).

Remove eggs from pan and place in a bowl of ice water and let cool for at least 15 minutes.

Peel and halve the eggs, placing the yolks into a medium glass bowl. Add the garlic, dill, whole milk, salt and pepper. Mash with a fork till relatively smooth. Remove 2 - 3 tbsp of stuffing and place in a separate glass bowl and set aside.

Fill the hollowed eggs with the stuffing and smooth the filling so it is even with the egg.

Heat a couple tbsp of canola oil over medium in a heavy pan. Place eggs yolk side down in pan and let cook till bottoms are golden brown, about 4 - 6 minutes. Carefully remove and place on a paper towel lined plate.



Add extra virgin olive oil, dijon mustard, water, and salt and pepper to the set aside stuffing. Whisk well.

Arrange the eggs into desired portions and spoon over dressing. Serve warm.

This recipe can be found in The Apprentice: My Life in the Kitchen by Jacques Pépin. This is a wonderful book, and has some brilliant recipes.

Quinoa and Chickpea Salad

photo updated 10.15.13

This is a staple in our house - and so versatile. You can follow the skeleton I've provided below, use it as an excuse to clean out your fridge, or use some items from the pantry that you've been itching to try. As long as there is quinoa and chickpeas around, there are endless options.

1 c. organic quinoa

2 c. water

1 15 oz can chickpeas, drained and rinsed

3-6 scallions (depending on size), or 1/2 a small sweet onion

10-20 (depending on size) grape tomatoes, halved

1 14 oz can artichoke hearts packed in water, drained and cut into quarters or eighths, depending on size

1/2 c. cubed hard cheese, such as parmesan, asiago, sharp cheddar, etc. 

couple good handfuls of olives, halved (kalamata, green, or any favorite variety) or capers

1/4 c. red wine vinegar

3 tbsp extra virgin olive oil

juice of half a lemon

pinch of salt

lots of pepper

photo updated 10.15.13

-Combine quinoa and water in a medium pot and bring to a good simmer on medium high, stirring occasionally. Once at a simmer, cover and reduce heat to low and cook for 15 minutes. Remove from heat, and let sit covered for 10 minutes. Fluff continuously with only a fork, to cool down quicker.

-As the quinoa cooks, prep the other ingredients, starting with the dryer items first as to not muck up the cutting board before its time. 

-Place prepped ingredients in bowl, and add vinegar, oil, lemon juice, salt and pepper. Stir to combine.

-Once the quinoa is cooled, add it to the bowl and mix very well

photo updated 10.15.13

This salad is best at room temperature, but it is good cold as well. As I've mentioned, the options are endless. Leave out the cheese for a vegan dish, or use a cheese as a springboard for your version of the salad. Feta, kalamata olives, and lightly sauteed baby spinach with lots of lemon and garlic for a greek twist, or a good quality gruyere with sauteed leeks and french peas, with lentils in lieu of chickpeas for a french flair. Omit the vinegar if you're not a fan, just add more lemon juice. I adore vinegar, so I add a lot, and usually end up adding more as the salad sits in the fridge to freshen it up a bit. This dish keeps very well up to a week in the fridge, tightly covered with plastic wrap or in a tightly sealed container.

photo updated 10.15.13