Basics- Soup in 7 steps

Soup is like magic.

Really.

Magic.

Even the cooking challenged can improvise a good soup as long as they follow this simple formula. (Which means soup is more like math….but I like magic better.)

1.    Base ingredients- begin by sautéing the base ingredients. Things like onions, garlic, carrots, celery, chilies, or spices. You can also add aromatic herbs such as bay leaf, parsley, thyme, garlic, etc. Make sure you sauté in oil or butter. The fat captures the flavors and holds them. You don’t need a lot of fat, but you do need it.

2.   Liquid- Add a liquid such as a stock, juice, or water, this will determine a lot of what the flavor will be, so choose carefully…

3.   Slow cooking things- Here add the slow cooking root vegetables, winter squash, lentils, split peas, etc. This is also a good time to add salt if you’re using it.

4.   Watery vegetables- Next add watery vegetables such as tomatoes or summer squash. Also, add any precooked beans, pasta, or grains here.

5.   Delicate veggies- Save leafy greens and delicate veggies such as asparagus tips and peas for the end.

6.   Final touches- Here you can add cream or yogurt to make it creamy. Or blend all or part of your soup to make it thicker. Or add a thickener such as cornstarch or flour. Or leave it alone.

7.   Garnish and serve!

Make sure to taste your soup at all stages and make adjustments as you go. Add ingredients slowly and deliberately and also, remember simplicity is the key to all great art. Let each ingredient contribute.

Punjabi Lentil Soup

The Punjabi Lentils… but in a soup form.

2 TBSP vegetable oil
1 onion, thinly sliced
1/2 tsp salt
1 1/2 TBSP minced garlic
1 TBSP grated ginger
2 tsp coriander seeds, ground
1 tsp cumin seeds, ground
1/2 tsp chili powder (I used cayenne)
½ -1 tsp garage masala
1 can of whole or diced tomatoes with liquid
2 cups of water
1 cup lentils (I use red, they’re pretty)
2-3 handfuls spinach, roughly chopped
½-1 cup plain yogurt, whisked until smooth
garnish- cilantro

In a frying pan heat the oil until sizzly when splashed with water. When ready turn the heat down and cook the onions with salt until onions are soft and golden. Stir in garlic, ginger, coriander, cumin, chili powder, and garam masala and cook until fragrant, 2-3 minutes. Stir in tomatoes and water and add lentils and cook until lentils are soft, 20-30 minutes. Add spinach and cook until wilted. Turn down the heat and stir in yogurt (Don't let it boil! The yogurt will separate). Garnish with cilantro.

Easiest Thai Curry Ever.

This is my I-need-to-make-a-really-impressive-dinner-in-a-short-time recipe. People can’t help but be impressed when you serve them Thai Curry.  And as long as you get the base right, you can put whatever you want in it. The coconut milk and curry paste can be found in the oriental/ Indian/ exotic food section of the store.

1 can coconut milk

1 TBSP Thai curry paste (I like red curry best)

2 TBSP fish sauce or soy sauce

2 TBSP sugar

Salt to taste

2 TBSP chopped cilantro

Stuff to put in it (veggies, cashews, tofu, etc.)

Warm the coconut milk over medium heat until is starts getting steamy. Gently stir in the curry paste (it will take a couple minutes for it to dissolve completely). After it dissolves add the fish sauce, sugar, and stuff. After it is all cooked through add salt to taste and cilantro. Serve over hot rice (I like basmati) or noodles.

The Great Indian Extravaganza- Day 1

So after my failed yet still tasty attempt (I ate around the spice chunks) at Indian food I went to Broulims to see if they had a spice mill. For future reference, they don't (but they do have a patty shaper, a melon baller, and silicon oven mitts), but they had something just as good. A little coffee grinder. It's so cute and perfect I think I'll have to name it. Here it is in all it's grinding glory--

 Anyway. As good as lunch was it was pretty heavy. And being a sunny day I was hoping for something a little lighter and I found it. This is adapted from a recipe I found in Ajoy Joshi's book Regional Indian Cooking.

Punjabi Lentils

1 1/2 cups cooked lentils*
2 TBSP vegetable oil
1 onion, thinly sliced
1/2 tsp salt
1 1/2 TBSP minced garlic
1 TBSP grated ginger
2 tsp coriander seeds, ground
1 tsp cumin seeds, ground
1/2 tsp chili powder (I used cayenne)
1 tomato, chopped
1/3 cup plain yogurt, whisked until smooth
garnish- cilantro

In a frying pan heat the oil until sizzly when splashed with water. When ready turn the heat down and cook the onions with salt until onions are soft and golden. Stir in garlic, ginger, coriander, cumin, and chili powder and cook until fragrant, 2-3 minutes. Stir in tomato and cook until softened, about 10 minutes. Stir in yogurt and mix well (But don't let it boil! The yogurt will separate.) Add lentils and heat through.

*Cooking lentils: cook lentils with twice as much water as lentils until split and soft. Add more water as needed.

Khichdi (easy indian lentils and rice)

• Half cup rice
• Quarter cup red lentils (masoor)
• 1 onion, thinly sliced
• 1″ cinammon
• 4 cloves
• 1 tsp whole cumin
• 1 bay leaf
• Half tsp turmeric powder
• 3 cups of water
• 1 tbsp oil
• Salt to taste

Wash the rice and lentils well and mix together. Heat the oil and when hot fry the cinammon, cloves, cardamom and bay leaf. When the leaf starts going brown, add the whole cumin and let it sizzle up.
Then add the onion and fry well until it starts going brown. Chuck in the turmeric and give the masalas (the warm spices) a good stir.
Add the rice and lentils, and fry for a minutes stirring the masala into the mixture evenly. Add some salt at this stage.
Lower the flame to a medium heat, add the water, cover and cook. During this time, you can add raw carrots, potatoes, cauliflower, peas etc if you wish.
When the lentils lose their shape and the rice is cooked, your khichdi is ready.

Khichdi is the simplest and most adaptable recipe I've ever found when it comes to Indian food, kind of like the Indian equivalent of comfort food. Not only are they fairly normal ingredients but you can add veggies, meat, change the spices, etc. without too much problem. The combination of lentils and rice also provides a complete protien! Hooray!

Spinach Lasagna

1 package oven ready lasagna noodles
1 jar meatless spaghetti sauce
4-6 cups spinach (can also mix with fresh basil leaves if available)
2 cups ricotta
2 cups shredded mozzarella
1 egg
1 tsp garlic powder
2 tsp parsley
salt and pepper to taste

Mix the ricotta, 1 cup of mozzarella, egg and spices in a bowl (make sure to taste so you get enough salt!) Began layering the ingredients starting with the sauce, noodles, ricotta mixture, than spinach. Layer until all ingredients are gone-- 2-3 times. Top with mozzerella and bake at 350 until cheese begins to brown and the edges are slowly bubbling.

Balsamic Roasted Veggies

Ingredients

• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 Yukon Gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme(or 2 tsp dried)
  
• 2 tablespoons chopped fresh rosemary (or 2 tsp dried)
  
• 1/4 cup olive oil
•   4tablespoons balsamic vinegar
• salt and freshly ground black pepper

Directions

1. Preheat oven to 450 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Don't worry if you don't have all the vegetables to make this, I use whatever root-ish veggies I have on hand and just use the recipe for the sauce. The last time I did it I used turnups, parsnips, onion, potato, pepper, zucchini, and mushrooms. Also feel free to play with any spices you have on hand. Just make sure  you stick to the italian theme! This is a great way to get your veggies in the winter!

Easy Veggie Gyoza (Potstickers)

• 1 package pot sticker wrappers
• 1/4 cup chopped tofu (about an 1/8 of a block)
  
• 1/2 cup cabbage (green or bok choy)
• 1/2 cup chopped mushrooms
• 1/4 cup shredded carrots
• 1 clove garlic chopped
• 1/2 tsp fresh ginger chopped
• 1 egg (optional)
  

Sauce-

• 2 TBSP soy sauce
• 1 tsp sesame oil
• 1-2 tsp sugar
• 1 tsp rice vinegar

Stir fry all filling ingredients in a hot wok or frying pan with a little oil until cabbage is wilted and veggies begin to brown. Transfer to a food processer and chop until mixture begins to stick together.  Add all sauce ingredients to the filling mixture. Put a small amount of filling in the middle of the pot sticker wrapper and seal with a little water. From here you may freeze them or, to cook, place them in a hot wok or frying pan coated with oil. Add a couple tablespoons of water and cover the pan. After a few minutes of steaming remove the lid and let them brown. Dip in your choice of sauce.

Feel free to substitute your choice of vegetables for the filling. Bean sprouts would be really good.

Stuffed Peppers

• 1 cup water
• 1/2 cup uncooked Arborio rice
• 2 green bell peppers, halved and seeded
• 1 tablespoon olive oil
• 2 green onions, thinly sliced
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1 tomato, diced
• 1/2 cup crumbled feta cheese

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
3. Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
4. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
5. Return to the oven for 5 minutes. Serve immediately.

Susan's Pesto

From Moosewood cook Susan Harville

Susan's Pesto is best served immediately, but it will keep refrigerated for 3 or 4 days.

Makes 1 cup
Total time: 10 minutes

1 cup well-packed fresh basil leaves
1 cup chopped tomatoes
1 garlic clove, pressed or minced
1 tablespoon toasted pine nuts*
½ teaspoon salt

*To toast pine nuts, spread them in a single layer on an unoiled baking sheet and bake in a conventional or toaster oven at 350° for about 3 to 5 minutes, until just slightly deepened in color.

Rinse and drain the basil leaves. In a blender or food processor, combine the basil, tomatoes, garlic, pine nuts, and salt and puree until smooth. You may need to stop several times to scrape the sides of the blender or processor bowl with a rubber spatula.

Penne with Puttanesca Sauce

Anyone who has read "A Series of Unfortunate Events" will know this recipe.....

1 cup diced onions
1 tablespoon minced garlic
1 tablespoon olive oil
5½ to 6 cups chopped fresh or undrained canned tomatoes
½ teaspoon dried oregano
½ teaspoon red pepper flakes
1 ½ tablespoons capers, rinsed and drained
10 large kalamata olives, pitted and chopped (about 3 tablespoons)
2 tablespoons minced fresh parsley

a few fresh parsley sprigs (optional)
grated Parmesan cheese (optional)

Combine the onions, garlic, and oil in a saucepan, cover, and sauté for about 10 minutes, until the onions are translucent, stirring occasionally. While the onions cook, chop the tomatoes-you can chop or crush canned tomatoes right in the can. Add the tomatoes to the saucepan. Stir in the oregano, red pepper flakes, capers, olives, and parsley. Simmer, uncovered, until the sauce thickens, about 20 minutes, or a little longer.

When the sauce has cooked for 10 to 15 minutes, bring a large covered pot of water to a boil. Add the penne and cook for about 7 minutes, until al dente. Drain and serve immediately with the sauce. If you wish, top with parsley sprigs and sprinkle with grated Parmesan.

Perogies (Voreniki, Vareniki)

• 4 1/2 cups all-purpose flour
• 2 teaspoons salt
• 2 tablespoons butter, melted
• 2 cups sour cream
• 2 eggs
• 1 egg yolk
• 2 tablespoons vegetable oil

DIRECTIONS

1. In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
2. Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
3. To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

Polish Filling:

• 8 baking potatoes, peeled and cubed
• 1 cup shredded Cheddar cheese
• 2 tablespoons processed cheese sauce
• onion salt to taste (optional)
• salt and pepper to taste

Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.

Ukrainian Filling- Cabbage:

• 1 pound sauerkraut
• 2 large onions, finely chopped
• 1/2 cup butter
• 3 cups finely shredded green cabbage
• 1 cube chicken bouillon
• 2 teaspoons pepper

Ukrainian Filling- Potato:

• 6 medium potatoes, cut into small cubes
• 2 large onions, finely chopped
• 1/2 cup butter
• 1 cup shredded Cheddar cheese
• salt and pepper to taste

Russian Filling:

• 3 cups ricotta cheese
• 2 large eggs, beaten
• 3/4 cup finely chopped green onion
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup melted butter
• 1/2 cup or plain yogurt
• 1/4 cup finely chopped or finely chopped chives

Squeeze out as much liquid from Ricotta cheese and discard. In a large mixing bowl, add Ricotta cheese and beaten eggs and mix well to blend. Add chopped green onions, salt and black pepper and mix to incorporate.

Sushi

Sushi Rice:

5 cups prepared short-grain (japanese) rice
¼ cup of vinegar
1 tablespoon of sugar
1½ teaspoons of salt

Let rice cool slightly. Carefully mix ingredients to taste.

Nigiri-zushi (hand sushi)

Nigiri-zushi is made by forming a small morsel of rice into an oblong shape. Dip your fingers into vinegar water first, then shape the rice in the palm of your hand. Don't squeeze the rice together too hard, just enough to make them stick together. top with ingredients of your choice.

Futomaki (rolled sushi)

Futomaki is what many people think of when they think "sushi." First, put a sheet of nori on your bamboo mat, shiny side down. Cover about two-thirds of the nori with rice. Place your toppings across the rice.

Fold the bamboo mat over, rolling the nori onto the toppings. Be careful not to roll the mat into your sushi. When the mat touches the far edge of the rice, begin tightening the roll.

Hold the roll with the mat over it, and grab the far edge of the mat. Pull on it at each corner and in the middle to tighten the roll. When the roll is tight enough, finish rolling by pulling the mat forward. You can repeat the tightening process first if you need to.

My favorite sushi fillings:

• grilled salmon
  
• shrimp
• crab
• fried egg
• cucumber
• carrot
• bell pepper
• tuna (mixed with mayo and hot pepper sauce)
• avocado
• tinned eel
  
• left over curry

Serve with soy sauce and wasabi

Aunt Dawnie’s Corn Beef & Cabbage

• 4 lb corn beef w/ seasonings
  
• red currant jelly
• red potatoes
  
• cabbage
  
• 1 red pepper

Boil corn beef w/seasoning for 3 1/2 hrs. until tender. Remove and place on a broiling pan. Cover with a fairly thick layer of currant jelly. Place under broiler until jelly is bubbly.

Peel just the centers of the red potatoes, and boil in the water left from the corn beef.

Saute’ cabbage and red pepper together in oil until just limp. Add following mixture: 2 T sugar, 2 T distilled white vinegar, 1/4 t caraway seed, 1/2 t salt (variation: saute’ in butter, season w/salt, pepper and garlic powder)

Linguini with Garlic and Clam Sauce

• 1/2 c. chopped onion
• 1 green pepper, seeded
• 6-10 cloves of garlic (depending on your own tastes)
• 2 Tbs. olive oil
• 1/2-1 lb. mushrooms, thinly sliced
• 2-3 cans minced clams, liquid reserved
• 2 Tbs. chopped parsley
• 1 1/2 tsp. thyme, crumbled
• pinch of cayenne, salt & freshly ground pepper to taste

Saute’ mushrooms and set aside. Saute’ onion, green pepper, and garlic in oil until softened. Add mushrooms, clam liquid, parsley, thyme, cayenne, salt and pepper. Simmer until heated through. Add clams and continue heating for another minute or two. Serve over linguini and sprinkle with freshly grated Parmesan cheese.

Honey Mustard Chicken

• 6-8 chicken breast (halves)
• 1 cube butter, melted
• 1/2 cup honey
• 1/4 cup prepared mustard
• 2 Tbs. curry powder

Mix and pour over chicken. Bake at 325 for 1 1/2 hrs. Serves 6-8

Cranberry Chicken

• 8-9 skinless, boneless chicken breast halves (or 3-3 1/2 lbs. chicken tenders)
• 1 16 oz. can whole cranberry sauce
• 1 pkg. dry onion soup mix
• 1 16 oz. bottle Catalina style French dressing

Wash and dry chicken. Place in 9 x 13 pan. Mix remaining ingredients and pour over chicken. Bake uncovered at 350 degrees for 1-1 1/4 hours.

Enchiladas

• 8 to 10 tortillas
• 1 lb. hamburger
• 1 medium onion
• 1/2 cup dairy sourcream
• 1 cup grated Cheddar cheese
• sprinkle of dried parsley
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 can (15 oz.) tomato sauce
• 2/3 cup water
  
• 1/3 cup chopped green pepper
  
• 1 Tblsp. chili powder
  
• 1/2 tsp. dried oregano leaves
• 1/4 tsp ground cumin
  
• 1 clove garlic, finely chopped
  
• Tomato-Chili Sauce (see end)

Brown hamburger and onion together. Drain. Add sour cream, cheese, parsley, salt and pepper and mix. Set aside. In a sauce pan combine remaining ingredients except Tomato-Chili Sauce. Heat to boiling stirring occasionally; reduce heat to simmering, simmer 5 minutes. Pour sauce into a pie pan. Dip tortillas in sauce, fill with 1/4 cup filling, and roll up. Place in a 9x13 pan. Pour remaining sauce over enchiladas --cook uncovered in a 350 degree oven for 20 minutes.

Tomato-Chili Sauce

• 2 medium tomatoes, chopped
  
• 1 to 3 jalapeno peppers, finely chopped
  
• 1/4 tsp. cumin
• 1/2 bunch cilantro
  
• onion, chopped (to taste)
• sprinkle of garlic powder
  
• salt and pepper to taste

Combine and chill. Store covered in fridge no longer than a week. Chopped avocado is also good in this.

I've always wanted to create a vegetarian version of this using beans and rice....

Trout Almondine

• 8 to 12 trout fillets
• 1 beaten egg
• 1/4 cup milk
• 2 Tblsp. oil
  
• 6 Tblsp. butter
• 1/4 cup sliced or slivered almonds
• 1/2 cup flour
• 2 Tblsp. lemon juice

Rinse fillets. Combine egg and milk. Dip fish in flour, egg-milk mixture, then in flour again. In a large skillet heat together oil and 2 Tblsp. butter. Fry trout in hot oil mixture until golden brown and fish flakes easily with a fork. In a skillet, cook almonds in remaining butter until nuts are golden brown. Remove from heat; stir in lemon juice. Place trout on platter to serve; pour almond mixture over.

Falafels

• 1 15 oz. can chickpeas, drained
• 1 medium onion, finely chopped
• 1 tablespoon minced garlic
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon coriander
• 3/4 teaspoon cumin
• 1/2 teaspoon salt
• 2-5 tablespoons flour
• oil for frying (canola or vegetable)

Directions:
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour and combine well.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (2-5 minutes). Serve on pita bread with veggies and hummus.