JANUARY IS NATIONAL SOUP MONTH

For those of you who regularly read my blog you know how much I dislike canned soup; I never keep them in the house because they are just a waste of money as far as I know and they do not serve any useful purpose.  I wanted to talk about this sooner, but hey I still have a couple of days until January ends.

January is National Soup Month.  Yes, that’s right, National Soup Month.  Here in NY we have had a balmy winter without much snow and the temperatures jump from freezing one day to beautiful and sunny, almost spring like the next.  Luckily we have not had much snow at all, unless you want to count that freak snowstorm we had in October.

Still there is nothing more comforting than a nice warm bowl of homemade soup (for those of you who are tired of me talking about homemade soup I promise this will be the last post on the subject this winter).  Here’s another one of my favorites that I make as often as I can; this was also one of Irwin’s favorites, so I always made sure to have it in the refrigerator during the winter.  When you make this soup you have to make sure to make the matzo balls because they absolutely make the soup. Irwin used to like the fine egg noodles and the matzo balls, so I always used both, and it was always a huge hit. 

Remember, January is National Soup Month, so let’s make some soup before January is just a memory!!

 TRADITIONAL JEWISH CHICKEN SOUP

INGREDIENTS

ONE WHOLE CHICKEN (KOSHER) OR FOWL (WHICHEVER YOU CAN GET)

CELERY CUT INTO 2 INCH PIECES (OR CUT INTO COINS)

CAROTS, CHUNKED (OR CUT INTO COINS)

ONE PARSNIP CHUNKED (OR DICED)

ONE TURNIP CHUNKED (OR DICED)

BUNDLE FRESH PARSLEY CUT

BUNDLE FRESH DILL CUT

ONION CUT UP (SMALL CHUNKS)

ONE CLOVE GARLIC (SMASHED)

TWO LOW SALT BOULLION CUBES

DIRECTIONS

In a 4-quart pot, add chicken, onion, garlic, parsley, dill only (preferably a stockpot).

Fill pot ½ to ¾ full.  Bring to a boil, add chicken, simmer off chicken fat (if you are using a fowl simmer for about 5-6 hours). Otherwise let simmer 3 to 4 hours.

Remove chicken and let cool.  Take stock without chicken and place in freezer or refrigerate to remove most of the chicken fat from the stock (leave some fat on the soup).

When the chicken is cooled, remove all the meat from the bones and add back to the stock.

Add vegetables and small shaped pasta such as orzo, or thin noodles if not using matzo balls, and cook the pasta in the stock by simmering it another 40 minutes.

When simmering stock leave pot cover off and do not stir.  Let the soup cook by itself; soup should be thick, almost like a stew.

 Add salt and pepper to taste.  Serve piping hot with chicken, vegetables, and matzo balls.

MATZO BALLS

INGREDIENTS

SIX EGGS

TWO TSP. SALT

SIX TBSP. OIL

½ CUP WATER

1 ¼ CUP MATZO MEAL (GOURMET SECTION OF GROCERY STORE)

DIRECTIONS

BEAT EGGS THROUGHLY.  ADD SALT AND OIL AND BEAT AGAIN.  ADD WATER.  BEAT AGAIN.  WITH SPOON, SLOWLY POUR IN MATZO MEAL AND STIR THROUGHLY.  REFIGERATE COVERED WITH PLASTIC WRAP FOR AT LEAST ONE HOUR.

4 QTS WATER

1 TBSP. SALT

OR 4 QTS HOMEMADE CHICKEN STOCK

BOIL WATER AND SALT IN A SMALL KETTLE.  Do not use aluminum kettle or balls will turn dark.  Test water by dropping a small amount of batter into it.  If the batter disintegrates, it needs a bit more matzo meal.  If it stays together, it is alright.

Measure 2 tablespoons of batter in a wet hand and form into balls. Drop into rapidly boiling water for 30 minutes.  Do not overcrowd the pot because the balls with not be able to expand properly.  Put lid on kettle, but leave a small opening for steam to escape.  If using chicken stock, serve soup immediately.  If using water, pour a small amount of the liquid over the matzo balls so they will not dry out.

Do not store in aluminum.  Balls can be frozen or left in the refrigerator for a day.  When put in soup, allow them to simmer in the soup for 15-20 minutes.  

HERB CRUSTED LOIN OF PORK

Ingredients

• 1 teaspoon ground cinnamon
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne, or more, to taste
• 2 tablespoons kosher salt
• 1 1/2 pounds pork loin roast
• 4 tablespoons vegetable oil

For the Herb Crust:

• 1 sweet onion, roughly chopped
• 2 cloves garlic, smashed
• 2 tablespoons freshly grated ginger
• 1 bunch fresh cilantro leaves
• 1 lime, zested
• 2 tablespoons olive oil
• 1/4 cup plain bread crumbs
• Kosher salt
• 1 1/2 tablespoons Dijon mustard

Directions

Preheat the oven to 375 degrees F.

In a small bowl, mix together the cinnamon, cumin, cayenne and salt. Rub the mixture all over the outside of the pork.

In a large saute pan, heat the oil over medium-high heat and brown the pork roast on all sides, just until golden. Remove the pork to a sheet tray, fat side up.

Meanwhile, make the herb crust: In a food processor, combine the onions, garlic, ginger, cilantro and lime zest.

 In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened.

 Stir in the bread crumbs and cook another 1 to 2 minutes, season with salt, to taste.

Spread the mustard on top of the fatty layer of pork and then press the herb crust into it.

Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 30 minutes.

Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange on a serving platter and serve.

LAMB SHANKS

For those of you who have asked for a recipe for Lamb Shanks, I am sorry it took me so long to post it.  You usually can get Lamb Shanks at a reasonable price at the supermarket, and they make for a great meal on a cold night. Incredibly tender and fall off the bone delicious.   I usually serve Orzo Pasta, with this dish and put the past on a platter under the lamb and the sauce.

 ROASTED LAMB SHANKS

Ingredients

• 4 (6 to 7-pound) leg of SHANKS
• Good olive oil
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 1 (750-ml) bottle dry white wine
• 2 heads of garlic, broken apart but not peeled
• 15 large sprigs fresh rosemary
• 15 large sprigs fresh thyme
• 6 bay leaves

Directions

Preheat the oven to 300 degrees F.

Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven over medium-high heat until it’s hot. Add the lamb and sear on all sides for about 12 minutes, until it’s browned all over. Remove the lamb to a plate.

Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you don’t have a lid, you can cover it tightly with 2 layers of aluminum foil.)

After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce.

SEAFOOD BISQUE

This makes a to die for super rich seafood bisque, chocked full of seafood such as shrimp, crab, salmon, clams and cod and is lower carb than most, due to no potatoes. As per your request Margie this one is for you.  Enjoy!!!

Ingredients

• 1/2 cup finely minced shallots
• 1/2 lb butter
• 1/2 cup flour
• 1 quart water
• 1 tablespoon chicken base
• 1 (14 ounce) cans baby clams, with juice
• 1/2 lb uncooked shrimp, cleaned, shelled, deveined
• 1/3 lb cod, boneless, leave in one piece
• 1/3 lb salmon, skinless, boneless, leave in one piece
• 2/3 lb cooked crab meat, chopped
• 1 cup heavy cream
• 1 cup half-and-half
• 1/2 cup dry sherry
• salt and pepper

Directions

1. Saute minced shallots in butter until soft.
2. Add the flour and stir with whisk for 5 minutes on low heat, set aside.
3. Bring one quart of water to a boil and add chicken base, clams, crab, shrimp and whole pieces of salmon and cod.
4. Return to boil lower heat and simmer for 5 minutes.
5. Strain the stock, reserving the seafood.
6. Stir the shallot mixture into the stock.
7. Add the heavy cream and half and half to the stock, bring to a simmer on low heat and cook until thickened, about 5 minutes.
8. Chunk the salmon and cod and add all of the seafood back into the soup pot.

MISSING IN ACTION

I've been a little busy this week after restarting my personal chef service.  Cooking and delivering food to many different customers has kept me busy for the last two weeks; it takes a lot of planning and organization to cook different food for a variety of customers.  Each customer has their likes and dislikes and it is my job to get it right. That's where the personal comes into play.

If you don’t get it right, they will not be repeat customers and your business will not survive.  You learn these little things along the way, as in making each customer feel as though they are the only ones you cook for.  It is amazing what one can do when single and living alone.  Not having to keep a set schedule or answer to anyone lets one concentrate solely on work and accomplishing things.

First I have to design a menu while keeping food costs in mind, watching the budget, and satisfying the customer at the same time, let's not forget that it  is best to use products which are in season - it's a hard thing to do. Then I have to get to the vendors to actually place the orders and finally to the commercial kitchen I rent where I prepare the food.  I’ve gotten smarter as the business has grown; I hired someone to make the deliveries for me so it's one less chore on my plate. My next new hire will be a bookkeeper and I'm also looking for someone to design a website.  If anyone knows a really good web designer, please pass them along to me.

I have gotten all of the e-mails asking where I have been the last few weeks so I thought I would share exactly what I have been doing.  I have posted my menu below for my first food delivery of 2012, let’s hope this is the first of many and my business keeps growing.  Thanks for all the concern, but I am doing well - just very busy.

MENU CHOICES FOR THE WEEK OF JANUARY 23, 2012

DINNER ENTREES
                       

Pot Roast, Roasted Root Vegetables
                                                                               
Roasted Pacific Cod Fish
& Shitake Mushrooms
Roasted Herb Potatoes 
                  

Turkey Meat Loaf & Brown Gravy
Mashed Sweet Potatoes
                                       

Hunter’s Chicken, Buttered Noodles 
                                                                  
Grilled Salmon & Yogurt Dill Sauce
Brown Rice Pilaf 
                                    

Stuffed Portobello Mushroom
Lemony Lentil Salad                                          

Stuffed Eggplant (different variations)
Zucchini Patties                                    

LUNCH ENTREES

Three Bean
Salads
                                                               

Lemony Lentil
Salad
                                                                         

Broccoli, Ham
Pasta Salad
                                        

Grilled Chicken
Caesar Salad                                                            

SNACKS

PUMPKIN
MUFFINS                                                                      

SOUP

Escarole &
White Bean Soup

HOT & SOUR SOUP

My goal of not purchasing any takeout and not eating any food unless it comes out of my kitchen is so far, so good.  It's now halfway through January and I haven't ordered any takeout.  After Irwin I developed really bad habits as far as food was concerned.  Instead of cooking, it was easier for me to order takeout, which is not a smart thing to do, especially as far as sodium content is concerned.  I did not want to deal with living and the everyday chores that went along with living.  When I order takeout it usually is Asian - either Thai or Chinese - and we all know how high the sodium content in both those cuisines are.

Getting back to cooking every night; put the control back into my hands about what I consume.  I am sure about what ingredients are being used in each dish and I can control all the variables that go into the preparation of each dish.  I happen to have a fantastic Chinese market two blocks from where I live, so a short walk in the morning and I have fresh ingredients to put a meal together.  Their selections of fresh fish and produce are amazing and the choices and combinations are endless.  You usually can find all the special Chinese ingredients to whip up anyone’s favorite takeout.

The walk to the market in the morning gets me out of the house and I get to choose from a vast array of interesting ingredients to make a meal.  I never know what I am going to put together when I go into the market; I generally see what fish and produce look good to me, then I make my selections. 

I happen to like hot and sour soup; it took me a while to get it down pat and learn about all the different ingredients, but since I did I make it all the time now.  I especially like the combination of the heat from the hot chili garlic sauce and the sour from the vinegar; every ingredient works together to create harmony in the soup, and it does not taste bad either.  Here is my version of my favorite takeout soup made fresh from my kitchen.

HOT AND SOUR SOUP

INGREDIENTS

¼ CUP CLOUDS EARS (WUN YEE)

¼ CUP LILY BUDS (GUM TZUM)

1 SQUARE FIRM TOFU, RINSED

1 QUART HOMEMADE CHICKEN BROTH

1 OUNCE PORK BUTT, SLIVERED ABOUT ¼ CUP

½ CUP CANNED SHREDDED BAMBOO SHOOTS, RINSED

2 TABLESPOONS CORN STARCH

2 TABLESPOONS CIDER VINEGAR

1 LARGE EGG, BEATEN

¼ CUP FINELY MINCED SCALLIONS

¾ TEASPOON SUGAR

½ TEASPOON GROUND WHITE PEPPER

2 TEASPOONS CHINESE HOT CHILI GARLIC SAUCE (OR TO TASTE)

DIRECTIONS

1. Place the cloud ears and lily buds in separate bowl.  Pour about ½ cup cold water over each and soak for about 30 minutes to soften. When softened, drain each ingredient, discarding all water.  Remove the hard spots from the cloud ears and cut in half.  Remove the hard end from the lily buds and tie them into knots.  Cut the tofu into ½ inch cubes.

2. In a 2 quart sauce pan, bring chicken broth to a boil over high heat.  Add the cloud ears, lily buds, tofu, pork, and bamboo shoots, and return to a boil.  In a small bowl, combine cornstarch, vinegar, and 1 tablespoon water.  When soup returns to a rolling boil, stir in cornstarch mixture, stirring constantly until thickened, 1 to 2 minutes.  Remove from heat stir in egg, scallions, sugar, hot chili garlic sauce and pepper Serve immediately

SMOKY PORTOBELLO SOUP

I‘ve talked about this before; I love homemade soups during this time of year.  They're warm, comforting, and satisfying, and usually don’t cost a arm and a leg to make.  I like to keep a bottle of liquid smoke on hand for when I make chili's, certain soups, and meat dishes.  The smoke adds a depth of flavor that makes whatever you are cooking seem like you were cooking it all day on a grill without adding the extra calories.  Mushrooms are a good buy this time of the year and I especially like portobellos because they have a meaty texture and flavor.  They also give you a lot of bang for your buck.  This soup has a velvety, smooth texture and the addition of liquid smoke give it that deep rich flavor (without adding additional calories).

Smoky Portobello Soup

Ingredients

• 1/4 cup olive oil
• 1 teaspoon liquid smoke
• 1/2 cup chopped sweet onions
• 8 medium portobello mushrooms
• 1 1/2 tablespoons chopped garlic
• 1/4 cup white wine
• 8 cups chicken stock (preferably homemade)
• 1 1/4 cups white roux (1 stick of butter and 1/2 cup all-purpose flour; cook slowly over low heat)
• Salt and pepper
• Croutons, sour cream, and sliced chives, for garnish

Directions

Preheat oven to 350 degrees F.

Combine 1/4 cup of olive oil and 3 drops of liquid smoke. Toss 4 of the portobello mushrooms in oil mixture and roast them in the oven for approximately 45 minutes.

Chop mushrooms into cubes, in a large pot, saute the onions in olive oil. Once onions are sauteed, add uncooked portobello mushrooms and garlic.

After mushrooms and garlic are cooked add roasted mushrooms, white wine and chicken broth and allow to simmer for 20 minutes.

Remove from heat and place mixture in blender. Add roux to pot.  Place mixture back in pot on stove and add roux. Let simmer for 20 minutes. Garnish with croutons, sour cream and sliced chives.

FOOTBALL WEEKEND

This weekend is a huge weekend for football across the country.  Everyone is watching and waiting with baited breath to see which teams will be fighting it out for a chance to play in the Super Bowl.  Irwin did not have a "man cave" per say, unless you counted the way he took over the living room on football weekends, which was fine with me - at least I knew where he was and what he was doing on Sunday afternoons.  Irwin always felt the playoff games were much more intense than the Super Bowl, and a weekend such as this is when he would be planted in front of the TV for the next two days, fitting in the bathroom breaks on commercials and halftime.

Besides watching the games along with him, it was my job to keep the food and the snacks replenished.  I not only had to have crunchy snacks on hand, but also regular food (which he usually ate in front of the TV during halftime of the second or third game) because god forbid he should go hungry and not make it through the games.  The menus for each week changed.  Once in a while I got to sneak in some healthy alternatives to his usual array of snacks, but it was a challenge.  As I said before, Irwin was a creature of habit and liked to keep his routine pretty much the same, even for watching football games.

I am planning on watching the 49ers today and the Giants game tomorrow, even though I feel Green Bay has them beaten. They are going to need Manning to be on top of his game, get a few turnovers in, their defense had better bring better than their A game, and their running back had better make some serious yardage in the first half of the game.  Irwin really made sure I knew about football; he absolutely loved everything about the game and made sure I could enjoy it with him.  It also made life easier for him, because he knew there was no way I was taking him out of the house for any reason if there was a game on that I wanted to watch.  He really was a smart man; no Sunday shopping expeditions for this Green household!

Here is a healthy chili that will definitely be included in my football weekend and on my snack table in front of the TV, keeping in line with my New Year’s resolution that no takeout food shall enter my house or be eaten by me. Enjoy the games, whichever ones you watch, and...LET'S GO GIANTS!

Sweet Potato & Black Bean Chili

INGREDIENTS

         1 tablespoon plus 2 teaspoons extra-virgin olive oil

         1 medium-large sweet potato, peeled and diced

         1 large onion, diced

         4 cloves garlic, minced

         2 tablespoons chili powder

         4 teaspoons ground cumin

         1/2 teaspoon ground chipotle chile 

         1/4 teaspoon salt

         2 1/2 cups water

         2 15-ounce cans black beans, rinsed

         1 14-ounce can diced tomatoes

         4 teaspoons lime juice

         1/2 cup chopped fresh cilantro

DIRECTIONS

Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.

Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

MEXICAN TURKEY LETTUCE WRAPS

Since I am cooking for only one person now, I like to make dishes that I get "double duty" out of.  What I mean by that is using one main ingredient for two different meals and, after I have a dinner, I also get lunch from the same meal.

If I roast a chicken, I get at least two dinners out of the chicken and then I make two different stir fries out of what I do not eat the first night.  I usually make a soup out of the carcass.  So for about nine dollars, I get four main meals out of the chicken and a pot of soup which will probably give me about another five meals.  Do the math: I just made at least six main course meals for less than ten dollars.

I make things that are easy and which I can use for my lunch the next day.   I am a diabetic and I never leave the house without food and water.  It sounds funny but I never know how long I am going to be out of the house, and skipping meals is not healthy for a diabetic.  So I always carry water, food, and healthy snacks with me.  I drink about three quarts of water a day.  Not only is it a much better alternative to soft drinks and sugary drinks, but it does wonders for the skin.

One of my new year resolutions this year is not to spend any money on any prepared or takeout food.  If it does not come out of my kitchen then I am not going to eat it.  When you actually figure out how much money you spend on takeout or prepared food...well, I know I could have gone on some pretty good vacations, especially last year.

As eating healthier is one of my main self-improvement tasks now, here is a dish pertaining to that. I could never make this for Irwin because he was not a huge fan of Mexican food, but I make it all the time because I like the combination of vegetables and I especially love portable food.  Any dish I can make and pack with vegetables is a winner for me. So instead of going through that drive-through or ordering that pizza, try making some of your own versions of takeout. 

Mexican Turkey Lettuce Wraps

Ingredients

Filling:

• 12 ounces ground turkey
• 2 teaspoons vegetable oil
• 8 ounces white mushrooms, chopped
• 3 scallions, chopped
• 2 cloves garlic, minced
• One red pepper diced
• One green pepper diced
• One small onion chopped
• 1 chili pepper chopped (Any hot pepper you like)
• One small head iceberg lettuce, leaves pulled apart

Drizzling Sauce:

• ½ cup enchilada sauce
• 3 tablespoons ketchup
• 1 tablespoon honey
• 1 tablespoon Worcestershire sauce
• 3 tablespoons hot sauce
• ½  cup green chili sauce
• 8 to 12 large iceberg lettuce leaves, cleaned and dry
• Shredded carrots, for serving
• Low fat cheddar cheese for serving
• Chopped tomato for serving
• Chopped red onion for serving
• Chopped fresh cilantro, for serving

Directions

For the filling: brown the turkey in the oil in a large sauté pan over medium-high heat until no longer pink. Add the vegetables and cook until the mushrooms soften. In a small bowl, mix the ingredients for the drizzling sauce, pour half of the mixture into the turkey meat and cook for about 1 minute longer. Remove from the heat.

Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly. Put the turkey mixture in a bowl, and the rest of the ingredients in smaller bowls and let everyone assemble their own wraps.

QUICK AND EASY SHRIMP DISH

Ginger-Soy-Lime Marinated Shrimp

INGREDIENTS

2 large shallots, peeled and chopped

1 (2-inch) piece fresh ginger, peeled and chopped

4 cloves garlic, smashed

3/4 cup soy sauce

1/2 cup fresh lime juice

2 tablespoons sugar

1/4 cup chopped green onions

1/4 cup peanut oil

1/4 teaspoon coarsely ground black pepper

2 pounds large shrimp, shells and tails on

DIRECTIONS

Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined, season with black pepper, to taste.

Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.

Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side

THAI CHICKEN AND NOODLES

This has become one of my go to dishes for the past couple of months.  I like the different flavors, and how well the ingredients work together in this recipe.  So instead of spending good money on bad take out, I make it myself.

Thai Chicken and Noodles

Ingredients

• 1 pound thin boneless chicken breasts fat  trimmed
• 8 ounces wide Thai rice noodles
• 1 cup fresh cilantro (leaves and stems)
• Finely grated zest and juice of 1 lime
• 2 slices peeled ginger
• 2 cloves garlic, smashed
• 3 red jalapeno peppers, seeded and roughly chopped
• 2 shallots, roughly chopped
• 3 tablespoons fish sauce
• 2 tablespoons packed light brown sugar
• 4 tablespoons peanut oil
• 1/4 pound green beans, split lengthwise and cut into pieces

Directions

Place the chicken in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen chicken crosswise into 1/4-inch-wide strips.

Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.

Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the chicken and stir-fry until no longer pink, 2 to 3 minutes. Transfer the chicken with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, chicken and 2 tablespoons of the remaining cilantro mixture, cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.