Author: Robert Andrews

Chickpea Snack from Can

includes video

Recipe One

INGREDIENTS

  • Mix the following and set aside:
    BOWL ONE
  • 1 TBL EVOO
  • 1 tsp fine salt
  • juice and zest from 1 lemon
  • 2 TBL red wine vinegar
  • 2 tsp Dijon mustard
  • 1 TBL maple syrup
    BOWL TWO
  • 1 tsp paprika
  • 1/2 tsp ground corriander
  • scant turmeric
  • scant allspice
  • scant cumin
  • 1 tsp fine orange zest
  • 1 TBL Parmesan – grated
  • 1 tsp coarse salt
  • 1 tsp granulated sugar
  • Optional:  1/2 tsp cayenne pepper

STEP BY STEP

  1. Rinse and drain one can of chickpeas (garbanzo beans)
  2. Spread out on a paper towel on a plate to dry
  3. Let dry for 10 minutes
  4. Microwave for 8-10 minutes
  5. Toss with powdered ingredients in Bowl One while still hot
  6. Spread out on a rimmed baking sheet in a single layer
    BAKE
  7. Bake 25 minutes at 400º
  8. Put into large mixing bowl
  9. Toss with prepared spice mixture from Bowl Two
  10. Return to baking sheet and bake 25 more minutes
  11. Remove one and taste it.  Bake for another 5-10 minutes if necessary
  12. Toss in salt while still hot

Another video by PDX Traveler

 

Recipe Two

Ranch Chick Peas

  • Drained, rinsed and dried chick peas
  • Buffalo Dressing Sauce
  • Dried Ranch Dressing package
  • Kosher Salt
  1. Chick peas
  2. 2 TBL buffalo dressing
  3. 1 TBL ranch dressing
  4. Toss together
  5. 350º in convection oven in single layer
  6. Cook 10 minutes
  7. Shake
  8. Cool 10 more minutes
  9. Shake – taste test
  10. Possibly another 10 minutes

Recipe Three

Ingredients

  • 15 oz can chickpeas, drained
  • olive oil spray
  • 1/8 tsp kosher salt
  • 1/4 tsp chili pepper powder
  • 1/4 tsp ground cumin
  • 1/4 tsp paprika
  • 1/4 tsp ground coriander
  • 1/4 tsp curry powder
  • 1/4 tsp garlic powder

Instructions

  • Preheat oven to 375°F. Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed, I usually leave them on the counter an hour to make sure they are very dry.
  • Arrange on a baking sheet in a single layer and roast for about 35 to 45 minutes, shaking the pan every ten minutes. All ovens are different so make sure they don’t burn. They will be golden brown and crunchy on the inside when done, not moist.
  • In a medium bowl, combine all the spices. Remove chickpeas from oven when done and spray with olive oil. Immediately toss with spices while hot. Eat at room temperature.

Recipe Four

Ingredients

Instructions

  • Preheat oven to 400 degrees F.
  • Lightly spray a baking sheet with non-stick spray. Set aside.
  • Rinse and thoroughly dry the chickpeas.
  • In a small bowl, mix together cumin, paprika, garlic powder, sea salt, onion powder and pepper. Set aside.
  • Bake dried chickpeas in the preheated oven on prepared baking sheet for 15 minutes (do not add any of the other ingredients yet)!
  • Remove the chickpeas from the oven and drizzle ½ TBS olive oil over the chickpeas, stirring until evenly coated. If necessary, slowly add more olive oil until all the chickpeas are lightly coated with olive oil.
  • Add spices to chickpeas and stir until evenly coated.
  • Bake at 400 for 10 more minutes, then stir.
  • Return stirred chickpeas to the oven and bake them for an additional 5-10 minutes, until desired crispiness is achieved (a total of 35-40 minutes of baking).
  • Turn off oven and crack the door a bit. Let chickpeas cool in the oven to achieve maximum crispiness

Notes

 

Store

Store these roasted chickpeas in an airtight container at room temperature.

 

Re-crisp

If you don’t bake them long enough the chickpeas could get a little soft, simply re-crisp them in the oven for 2-5 minutes. 

Ingredient notes: 

  • Olive oil: I enjoy using flavored olive oil to make these! Some of my favorite varieties come from this store in my hometown! You can use your favorite oil of any kind (avocado, sunflower, etc)!
  • Spices: Let your imagination run wild! I have given you my favorite combination of delicious flavors here, but feel free to use whatever you prefer! You can even just use simple old salt and pepper if you like!

Recipe Five

Ingredients

  • 2 (15-ounce) cans chickpeas
  • 2 tablespoons olive oil
  • 1 to 1 1/2 teaspoons kosher salt
  • 2 to 4 teaspoons spices or finely chopped fresh herbs, such as chili powder, curry powder, garam masala, cumin, smoked paprika, rosemary, thyme, or other favorite spices and herbs

Instructions

  1. Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat to 400°F.

  2. Rinse and drain the chickpeas. Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.

  3. Dry the chickpeas. Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.

  4. Toss the chickpeas with olive oil and salt. Spread the chickpeas out in an even layer on a rimmed baking sheet. Drizzle with the oil and sprinkle with the salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.

  5. Roast the chickpeas for 20 to 30 minutes. Roast, stirring the chickpeas or shaking the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle, 20 to 30 minutes total.

  6. Toss the chickpeas with the spices. Sprinkle the spices if using over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool, becoming addictively chewy.

Recipe Notes

Using roasted chickpeas: Besides eating these chickpeas as a snack, you can toss them with salads or sprinkle over soup in place of croutons.

Recipe Six

Roasting chickpeas is simple! Start with three basic ingredients: cooked or canned chickpeas, extra-virgin olive oil, and salt. Then…

  1. Preheat the oven to 425° and drain and rinse your chickpeas.
  2. Spread the chickpeas on a kitchen towel and gently pat them dry. It’s essential to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven. Discard any loose skins from the outside of the chickpeas.
  3. Transfer the chickpeas to a parchment-lined baking sheet and toss them with a drizzle of olive oil and generous pinches of sea salt. Spread evenly on the baking sheet.
  4. Transfer the baking sheet to your preheated oven and roast until crispy. I start checking at 20 minutes, but it can take up t0 30 minutes for them to become really crisp.
  5. Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices.

Ingredients

  • 1 1/2 cups cooked chickpeas, drained and rinsed
  • Extra-virgin olive oil, for drizzling
  • Sea salt
  • Paprika, curry powder, or other spices (optional)

Instructions

  • Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  • Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.
  • Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt.
  • Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are!
  • Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices, if using.
  • Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.

Recipe Seven

How to roast chickpeas

This easy, savory snack is very easy to make, all you need is a hot oven and three key ingredients: chickpeas, olive oil, and salt. Here is what you do:

  • First, Dry Chickpeas very very well! In this recipe, I start with 2 cans of chickpeas. The most important step is to make sure the chickpeas are absolutely dry. So once you’ve rinsed the chickpeas, use paper towels to dry them very well. Then leave them in a colander for a while so that they would release any moisture. The dryer and less moist (not my favorite word btw!) the chickpeas, the crispier they will be once roasted.
  • Coat with olive oil and a good pinch of kosher salt. And transfer the chickpeas to a large baking sheet, making sure to spread the chickpeas well so that they are in one layer.
  • Roast in a high heated oven at 400 degrees F for 20 to 35 minutes or until the chickpeas turn golden brown and crispy to your liking. Shake the sheet pan on occasion (every 10 minutes or so).
  • Season the chickpeas immediately after roasting. In this recipe, only kosher salt and olive oil are applied to the chickpeas before roasting. I like to wait until I pull the chickpeas from the oven before adding any more spices or seasonings. This way, the spices don’t interfere with the “crisping” process. More importantly, spices have the tendency to burn and become bitter.

Ingredients  

Instructions

 
  •  Drain and dry chickpeas very well.  Dry them up using some paper towels and leave them in a colander until they have dried as much as possible (OR you can spread them on  a large baking sheet lined with paper towel for a while.)
  • Heat the oven to 400 degrees F and position a rack right in the middle.
  • Spread the chickpeas well on a bare baking sheet (do not line the baking sheet with parchment or foil.) Drizzle a generous amount of extra virgin olive oil and season with kosher salt. Toss chickpeas and make sure they are well-coated with the olive oil. Spread them out well on the sheet.
  • Roast in heated oven anywhere from 20 to 35 minutes, shaking the pan every 10 minutes or so for even cooking. Don’t rush it, make sure the chickpeas turn a deeper golden brown and the exterior is nice and crispy, that’s when they’re ready.
  • Season roasted chickpeas. Once you take the chickpeas out of the oven, immediately season with spices of your choice. This time, I used za’atar, sumac, and harissa blend  (up to 2 teaspoon each) for warm Middle Eastern and Moroccan notes. Play with the amounts to your liking, and change up the spices according to what you have. (see more flavor ideas up in the post)
 

Notes

 
  • Makes nearly 2 cups or 30 tablespoons. The serving size here is 1 tablespoon.
  • Roasted chickpeas from dried: If you’d like to make this recipe from dry chickpeas, do not cook them! Simply soak the dry chickpeas in plenty of water for 24 hours. They will expand and at least double in size, that’s what you want.  Follow the same instructions for drying and roasting.
  • How to Keep Chickpeas Crispy: roasted chickpeas are best warm right out of the oven, they are crispiest at this point. Once they cool off and are stored for a time, they will maintain some crunch, but they will soften a bit on the inside. Still a very tasty and additive snack. If you want to re-crisp them, you can put them in the oven for 2 to 3 minutes when you need to. 
  • Storage Tip: You can store cooled roasted chickpeas in a glass jar. They’ll last for 4 to 5 days. And Leaving the jar lid a bit lose allows the chickpeas to breath, keeping them crispy for longer.  You can also freeze them for later.
  • Visit our online shop to browse our olive oil bundles and all-natural and organic spices used this recipe and more!

Recipe Eight

Ingredients

Instructions

 
  •  Drain and dry chickpeas very well.  Dry them up using some paper towels and leave them in a colander until they have dried as much as possible (OR you can spread them on  a large baking sheet lined with paper towel for a while.)
  • Heat the oven to 400 degrees F and position a rack right in the middle.
  • Spread the chickpeas well on a bare baking sheet (do not line the baking sheet with parchment or foil.) Drizzle a generous amount of extra virgin olive oil and season with kosher salt. Toss chickpeas and make sure they are well-coated with the olive oil. Spread them out well on the sheet.
  • Roast in heated oven anywhere from 20 to 35 minutes, shaking the pan every 10 minutes or so for even cooking. Don’t rush it, make sure the chickpeas turn a deeper golden brown and the exterior is nice and crispy, that’s when they’re ready.
  • Season roasted chickpeas. Once you take the chickpeas out of the oven, immediately season with spices of your choice. This time, I used za’atar, sumac, and harissa blend  (up to 2 teaspoon each) for warm Middle Eastern and Moroccan notes. Play with the amounts to your liking, and change up the spices according to what you have. (see more flavor ideas up in the post)

Notes

 
  • Makes nearly 2 cups or 30 tablespoons. The serving size here is 1 tablespoon.
  • Roasted chickpeas from dried: If you’d like to make this recipe from dry chickpeas, do not cook them! Simply soak the dry chickpeas in plenty of water for 24 hours. They will expand and at least double in size, that’s what you want.  Follow the same instructions for drying and roasting.
  • How to Keep Chickpeas Crispy: roasted chickpeas are best warm right out of the oven, they are crispiest at this point. Once they cool off and are stored for a time, they will maintain some crunch, but they will soften a bit on the inside. Still a very tasty and additive snack. If you want to re-crisp them, you can put them in the oven for 2 to 3 minutes when you need to. 
  • Storage Tip: You can store cooled roasted chickpeas in a glass jar. They’ll last for 4 to 5 days. And Leaving the jar lid a bit lose allows the chickpeas to breath, keeping them crispy for longer.  You can also freeze them for later.
  • Visit our online shop to browse our olive oil bundles and all-natural and organic spices used this recipe and more!

 

Product Review: GOTHAM STEEL 9.5 inche Non-stick Titanium Skillet

GOTHAM STEEL 9.5 inche Non-stick Titanium Skillet Product Review: Actual Performance Test

I put this to the test.  Bacon first, then hashed browns, then eggs.  I recorded the performance on YouTube.  Kind of slow watching, but if you are looking for a real performance test, give it a look.  In a later use (not recorded) I did scrambled eggs with NO OIL.  While there was some sticking, it cleaned up nicely with just a damp paper towel.  For the money, this is a great pan, but I would only give about 85% credence to the claims that things NEVER stick.  To watch the video, just search YouTube for ” GOTHAM STEEL 9.5 inche Non-stick Titanium Skillet Product Review: Actual Performance Test” by GrandpaCooks – SUMMARY:  Am I sorry I bought it? No.  Am I going to buy the larger skillet so that I have both?  No.

Try it out BY CLICKING HERE.

How to Dry Age a Steak

  1. Get meat that is just as fresh as possible
  2. Meat should be hanging or placed on a wire rack for maximum air circulation
  3. Eventually you will discard the outside, so make it much thicker than you eventually want it
  4. Put in a refrigerator that is nearly constantly 33-34 degrees – Circulating air is also good
  5. It will be done after 3-4 weeks.
  6. Cut off the aged dry part, and the inside with be flavorful and delicate

 

 

 

 

 

Pork Shoulder aka Pork Butt

Pork shoulder is also called pork butt (also called a boneless chuck roast) .  It is, however, from the shoulder.  This is the best meat for a pot roast.

The reason it is called Pork BUTT is because the pieces of meat were thrown into a barrel called a butt.  This originally took place around Boston, so it used to be called Boston Butt.  As the cut gained popularity across the country, it became simply Pork Butt – Leaving Boston’s claim to fame as Boston Cream Pie and Boston Baked Beans.

INGREDIENTS

  • 2-4 LB Pork shoulder – Much (but not all) of fat trimmed – Cut into large pieces that are about 3/4 pound each
  • 2 TBL safflower oil for searing
  • Accompanying veggies
    • 4-8 cloves garlic (sliced)
    • 14-16 oz frozen pearl onions
    • 8-10 oz button mushrooms (halved)
    • 1 LB carrots (peeled and pieced
    • 1 LB baby fingerling potatoes, red potatoes or Yukon gold (pieces)
    • 1 medium piece of ginger
  • Dry Rub
  • Deglazing Liquid
    • 1 C tomato juice
    • 1/4 C red wine vinegar
    • 1/2 C white wine
  • Braising spices
    • Dried basil, oregano, chives, pepper, whole cloves, 1/2 cinnamon stick

STEP BY STEP

  1. Mix Thunder Powder, salt and sugar
  2. Cut shoulder into nice fat 1-1/2 inch steaks
  3. Rub deeply into meat
  4. Wrap each cut in plastic and let rest overnight in the refrigerator
  5. Let butt come up to room temperature for 30-60 minutes when you are ready to cook.
  6. Pat the meat dry, leaving as much seasoning remaining on the meat as you are able.  Then sear the meat (all sides) in a heavily oiled pan VERY HOT cast iron pan.  Don’t overcrowd the pan.
  7. Set steaks aside and put HALF of your veggies (including the ginger, but not the potatoes) into the pot and stir to caramelize.
  8. Add in your deglazing liquid
  9. Deglaze the pan with 1/2 C white wine and 2 TBL EVOO
  10. Bring to a boil, then reduce heat
  11. Add meat back into pan
  12. Sprinkle with just a bit more Thunder Powder
  13. Cover and bake at 250º for 4-6 hours.
  14. Remove meat (briefly), turn up heat to 300º,  and remove and discard all solids in the pot. 
  15. Add meat back in with the uncooked half of your veggies, cover and cook for another two hours
  16. Uncover, flip meat and cook for 30 more minutes at 325º
  17. Remove meat and veggies and set aside.  Cover with foil.
  18. Pour into a glass and let cool for 10 minutes, then spoon off the fat that will rise to the top.
  19. Put the cleared liquid back into the pan, and return to a simmer to reduce the liquid on medium high
  20. Combine meat, veggies and broth.  Serve half tonight, and refrigerate the rest until another day.
  21. When ready, but the Dutch oven back in the oven at 400º for 45 minutes.
  22. Cut thin slices against the grain and serve a nice thick slice as a meal,
    or shred remainder for BBQ sandwiches, tacos, burritos, etc.

Optionally, at Step 13, you an cook on the stovetop for 2 hours or a crock pot for 5 hours

BRAISING LIQUID

  • Brown sugar
  • Soy sauce
  • Rice wine vinegar
  • Sambal olek, Sriracha or Franks Red Hot Cayenne Pepper Sauce
  • Big strips of orange zest (to be removed later)
  • Juice of the orange as well
  • 2-3 C chicken stock

Here is a recipe from All Recipes

Ahi Poke

SEE TUNA TIPS BY CLICKING HERE

INGREDIENTS

  • 1 LB fresh sashimi grade RED tuna
  • Scallions
  • Macadamia nuts
  • Marinate ingredients (see below)

STEP BY STEP

  1. Cut ahi tuna into 1/2 inch chunks
  2. Toss gently in marinate
  3. Refrigerate 30 – 60 minutes
  4. Top with minced scallion greens
  5. Finish with chopped macadamia nuts

MARINATE

  • 1/2 Maui onion
  • Garlic
  • Ginger
  • Soy
  • Lemon
  • White scallion
  • Sambal olek
  • Sesame oil

Tips: _MISC – MOVE AROUND

Peeling lots and lots of potatoes

  1. Score the potato around the equator
  2. Boil the potato for 3-4 minutes
  3. Plunge in ice water
  4. Skin should slide off

Keeping food Warm

  • To keep served food warm, heat your plates in a 200º oven before serving

Frying and Browning

  • For a nice brown cheese sandwich use mayonnaise rather than butter
  • Put a metal bowl over top of your cooking grilled sandwich with a drop of water to melt the cheese and keep the bread soft.
  • To reheat fries bring up to room temperature, put on wire rack, spray with oil, bake at 400º until browned

Salads

  • Dress the SIDE of your salad bowl to more evenly coat your salad leaves

Pasta

  • Don’t start your hot pasta water with hot water from the tap.  This includes MUCH more dissolved solids than cold water.
  • While on the subject, don’t start your pasta in non-boiling water.  It changes the texture and can make it gummy

Butter and Oil

  • If you run out of butter, just use canola oil in a 1 to 1 ratio.  The fats in the oil behaves exactly like melted butter.
  • Use old toilet paper rolls to scoop up the congealed grease from your pan.  These can then be used as fire starter logs.

Food Preparation

  • Spread sour cream on a tortilla.  Add lettuce, tomatoes, cheese and meat.  No wet stuff.
  • To peel ginger, use a spoon and scrape the skin off
  • Old eggs float.  Fresh eggs will sink.  This is because of the gasses produced as it begins to spoil.  If an egg floats, do not eat it.
  • To truss meat, use a double loop on your first knot, and it will hold itself.
  • Cook your roast on a bed of mirpoix veggies:  carrot, onion, celery

 

Easy Pizza Sauce and Easy Pizza

Ingredients

  • 1 can San Marzano tomatoes
  • 5-10 leaves fresh basil
  • 3 cloves garlic
  • 1 packet red pepper flakes
  • 1 TBL EVOO

Puree/Blend ingredients, and you are ready to go.

Easy Pizza

  1. Buy a ball of pizza dough from your local pizzeria (about $3)
  2. Flatten it and spread it out on a cold cast iron skillet – bring it up to the edge
  3. Roll strips of mozzarella up in the edges
  4. Add sauce, more shredded mozzarella, kalamata olives red onions must be on the top in order to fully cook.
  5. Heat on stove top on high for 5 minutes
  6. Move to 500º oven and bakd 20 minutes
  7. Top with fresh basil, EVOO and ground Parmesan

Hot Crab Dip

  • 1 can crab meat, or 1/2 LB Krab
  • 1 8 oz package of cream cheese
  • 1 tsp whole milk
  • 1/2 C mayonnaise
  • 1 TBL minced onion
  • zest and juice from one lemon
  • dash of Tabasco
  • 1 TBL parsley
  • 1/2 tsp paprika
  • 2 TBL slivered almonds
  1. Mix all but Krab and almonds together
  2. Drain and flake Krab
  3. Fold gently into the mixture
  4. Put in a small casserole dish
  5. sprinkle with slivered almonds
  6. Bake at 350º for 20 minutes
  7. Serve with crackers

 

Crab Piquante

  • 1 8 oz package of cream cheese
  • 1 large can Krab meat
  • 1/2 bottle cocktail sauce
  • zest and juice from one lemon
  1. Allow cream cheese to come up to room temperature
  2. Spread cream cheese onto a serving platter
  3. Spread Krab on top of the cheese
  4. Spread lemon over top of the crab
  5. Top with cocktail sauce
  6. Refrigerate for at least 12 hours
  7. Serve with crackers

Option, mold into ramekins and then turn ramekins out on individual plates for each guest.

Salmon Mousse

  • 1 can salmon
  • 1 8 oz package cream cheese
  • 3 TBL mayonnaise
  • zest and juice from one lemon
  • 1 small jar lump fish caviar
  • 3 TBL sour cream
  • 1 TBL gelatin
  • 4 TBL chopped parsley
  • salt and pepper to taste
  1. Make sure all bones and skin is absent from salmon
  2. Drain well
  3. Soften cream cheese and mix with mayo, sour cream, lemon and seasonings
  4. Dissolve gelatin in very little cold water
  5. Add a small amount of boiling water and stir until clear
  6. Put all of the above in a blender and blend until smooth and creamy
  7. If too stiff, add a little water or cream, but be careful not to over-blend
  8. Pack salmon mixture in small round bowl which has been oiled or sprayed
  9. Unmold on plate big enough to surround mound with pumpernickel bread or melba rounds
  10. Before serving, spread sides with sour cream and sprinkle with parsley
  11. Spoon chilled caviar on the top

 

Lentil Soup

Ingredients

  • 1  C dry lentils
  • 2 C distilled water
  • 2 C beef stock

Step by Step

  1. Heat above to boiling and simmer 5 minutes
  2. Remove from heat, cover, and let stand 1 hour
  • 1 bottle lager beer
  • 1/2 C diced celery
  • 1/2 C diced carrots
  • 1/2 C diced onion
  • 3 slices bacon (minced0
  • 1/2 tsp thyme
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 sliced all beef hot dogs
  1. Heat to boiling
  2. Reduce heat to simmer
  3. Simmer 60-90 minutes, or until lentils and vegetables are tender
  4. Serve hot
  5. Option: Blend and strain

Corn Chowder

INGREDIENTS

  • 1/2 LB sausage
  • 2 C raw potatoes (diced)
  • 1 onion (diced)
  • 3 C milk
  • 1 can whole kernel corn (or 4 ears of corn)

STEP BY STEP

  1. Crumble and fry sausage in a heave skillet
  2. Remove and set aside on paper towel or newspaper
  3. Fry onions in sausage fat
  4. When onion is softened, add diced potatoes and milk
  5. Cook 20 minutes
  6. Add 1 tsp salt and 1/4 tsp black pepper
  7. Add kernel corn
  8. Heat thoroughly
  9. Just before serving, add sausage back in

ALTERNATE RECIPE

INGREDIENTS

  • 1 TBL butter
  • Extra-virgin olive oil
  • 1/2 onion, minced
  • 1 garlic cloves, minced
  • 2 sprigs fresh thyme, leaves only
  • 2 TBL all-purpose flour
  • 3 C canned vegetable stock
  • 1 C heavy cream
  • 1 Idaho potatoes, peeled and diced small
  • 3 ears corn
  • Salt and freshly ground black pepper
  • 2 TBL chopped fresh parsley leaves

STEP BY STEP

  1. Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat.
  2. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes.
  3. Dust the vegetables with flour and stir to coat everything well.
  4. Pour in the vegetable stock and bring to a boil.
  5. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
  6. Cut the corn kernels off the cob and add to the soup.
  7. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes.
  8. Stir in the parsley and give it another little drink of olive oil.
  9. Ladle the soup into bowls and serve.

 

Winter Borscht

  • 2 LB beef chuck (large pieces)
  • 2 Beef marrow bones
  • 2 bay leaves
  • 2 cloves chopped garlic
  • 2 medium sized beets (or 1 can)
  • 1 can chicken broth
  • Distilled water
  • 1/2 head cabbage
  • 1 large can tomatoes
  • 2 medium diced onions
  • zest and juice from one lemon
  • 1 TBL sugar (or to taste)
  • 1 tsp salt (or to taste)
  1. Place meat, bones, bay leaves, fresh beets, onions, garlic, chicken stock, and a 1/2 tsp salt in a deep pot.
    – If using canned beats, add them at the end – juice and all
  2. Add distilled water to cover
  3. Bring to boil, then reduce heat and simmer for 1 hour
  4. Add tomatoes, shredded cabbage and cook 1/2 hour more
  5. Add lemon, sugar and salt
    – add in increments, and taste as you go for sweet/sour balance
  6. Cool on counter
  7. Remove pieces of meat and the bones
  8. Cover and refrigerate overnight
  9. Skim solidified fat
  10. Serve cold with sour cream and dill and pieces of meat added back in.

Cream of Broccoli Soup

  • 1 small onion (pieces)
  • 1 TBL Extra Virgin Olive Oil
  • 1 box frozen chopped broccoli
  • 1 C chicken broth
  • 1 tsp nutmeg
  • 1 TBL butter
  • 1 can mushroom soup
  • 1 C sour cream
    or 1 C heavy cream with 1 tsp sugar
    or 1 C sweetened condensed milk
  1. Soften onion in 1 TBL olive oil
  2. Add broccoli, broth and nutmeg
  3. Cook about 5 minutes
  4. Add butter and mushroom soup
  5. Bring up to simmer
  6. Put into blender and add 1 C sour cream
  7. Serve from blender, or return to saucepan a place at a low simmer until your guests are ready to eat
  8. Garnish with diced tomato

Serve with Homemade Pita Bread fresh out of the oven

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