Greek Lemon Chicken Soup

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1-2 cups cooked, diced chicken

3/4 cups rice (1 rice cooker cup)

3 T better than bouillon

1/2 onion, diced

1 large grated carrot

1-2 cups diced celery

3 lemons

4 eggs

1/2 cup cold water

1/3 cup cornstarch

2 T butter

 

Cook onion and celery over medium heat in butter until translucent and tender in a 4 quart soup pot. Add 2 1/2 quarts water and bring to a boil. Add rice and grated carrot, turn down to a low boil and stir occasionally. When rice is almost cooked, take two cups of the broth out (it is okay if there is a little carrot or rice in it) and set it aside to cool for a few minutes. Add the chicken and better than bouillon to the soup pot. Juice the lemons and add them to a blender with the cold water, eggs and cornstarch. Mix well and slowly add the hot broth. Pour the egg mixture into the pot and let it cook for a minute or two just below boiling. Don’t let it boil or the eggs might curdle.

 

Posted in Ethnic, Main Dishes, Soups

Pure Yogurt

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This recipe has five short steps:
1. Stir ¾ cup non-fat dry milk into 2 quarts 1 percent milk.
2. Heat it to 180°F.
3. Let it cool to 120°F.
4. Stir ¼ cup plain low-fat yogurt into the milk as a starter.
5. Keep the milk warm for at least 3 hours.

It’s probably easiest to heat the milk in a double boiler or in a glass bowl in a microwave. If you prefer, you can heat the milk in a heavy pan over medium heat, but you will need to stir it to keep it from sticking to the bottom of the pan.

Any brand of plain yogurt should work for the starter as long as it has “live, active cultures” in the list of ingredients. Use a container of yogurt that hasn’t been previously opened, and check its expiration date. Also, make sure that anything that touches the cooled milk or starter is clean so as not to introduce foreign bacteria or enzymes that might interfere with the yogurt-making process. To keep the milk warm (step five), put it in a container with a lid and place it in a picnic cooler. Add hot tap water (110–120°) to the cooler to surround the milk and help keep it warm. To become yogurt, the milk must stay above 100° for about 3 hours. The longer it’s kept warm, the tangier and firmer the yogurt will be.

When the yogurt is done, you may see whey, a yellowish liquid, separating out. Th at’s normal for yogurt that doesn’t have added Save ¼ cup of the newly made yogurt to use as a starter for the next batch. For best results, use the starter within a couple of weeks. If you don’t like the texture of your fi rst batch of yogurt, try it again using a different brand of yogurt as a starter.

Makes about 12 servings.

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Light and Crunchy Granola

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10 c rolled oats and 6 c puffed wheat or barley or rice crispies (OR 16 c rolled oats)
3 c chopped dates
(This granola is not sweet. For mildly sweet, add 3 c brown sugar or 1 1/2 c honey + 1/2 c molasses.)
4 c nuts or seeds (sunflower, sliced almonds, peanuts, pumpkin, pecan, walnut, cashew)
3 c shredded unsweetened coconut (optional)
1/2 c chia (optional)
8 t ground cinnamon
8 t vanilla
2 t salt
3 c plain yogurt
1 c water

Preheat oven to 275. Mix dry ingredients and then stir in the yogurt until all is moistened. (If using rice crispies, mix them in at end.) Spread 1/2 inch thick on four cookie sheets. Bake for about 30 minutes, stir, then another 15 minutes or until some of the granola begins to brown. Makes 60 servings.

VARIANTS TRIED

Instead of 3 c yogurt and 1 c water, used 2 c yogurt and 2 c orange juice plus 3 T orange zest. The only other added sugar was 1/2 c molasses. Used the optional coconut and about 1/8 c chia. It was only very mildly sweet and only faintly orange flavored. Tasted good, though, and good texture.

Posted in Breakfast, Grains tagged with ,

Amy’s Black and White Cookies

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1 (3) stick butter, room temperature

3/4 (2 1/4) cup granulated sugar

1 (3) tablespoon blackstrap molasses

1 (3) large egg

1 (1 T.) teaspoon vanilla extract

1 (3) cup flour

1/3 (1) cup cocoa powder

1/2 (1/2 T.) teaspoon baking soda

1/4 (3/4) teaspoon kosher salt OR 1/8 teaspoon regular salt

1/3 (1) cup white chocolate chips*

1/4 (3/4) cups semi-sweet chocolate chips

 

Preheat the oven to 350 degrees F.

Cream together the butter and sugar. Beat in the vanilla, egg and molasses until smooth. Sift together the flour, soda, salt and cocoa powder into the butter mixture and stir until it’s blended in. Add and stir in the two kinds of chips.

Bake 8-12 minutes or until the edges are wrinkly and the centers don’t shine.

Makes about 1 1/2 (4 1/2) dozen

 

* If you want extra pretty cookies, additional white chips may be placed on the tops after spooning onto the cookies sheets and before going in the oven.

 

Posted in Cookies

Palak Chicken

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2 chicken breasts, cooked, chopped.
1 lb fresh or frozen spinach
1/2 medium onion
1 small can mild chilis
1/2 c yogurt
1/2 c cream
1/2 t salt
2 T oil
spices (e.g. 1 T Indian spice mix & 1/4 t cloves, or 1/2 t nutmet, 1 t cumin, 1 t coriander, cinammon, bay leaf, garlic, etc.)

Boil spinach in a little water. Dice and fry onion in oil until browned. Combine spinach, onion, chilis and blend. Add to saucepan with remaining ingredients and simmer for 15 min. Serve with basmati rice and fruit salad or mango lassi.

Posted in Ethnic, Ethnic_Indian, Main Dishes, Meats tagged with , ,

Arroz con Menestra

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2 T
1/4
1
1
1
3/4 t
1 t
4 c
1 c
1/2 t		 oil
onion
tomato
carrot
celery stalk
salt
cumin
water
lentils
veg/beef base (or 1/4 t more salt)
Soak lentils for an hour (in hot water) to overnight. Rinse and drain. Dice tomato and onion, then fry with celery and carrot in oil with cumin and salt until soft. Add lentils, water, and beef bullion. Bring to boil and simmer until lentils are tender (about 40 minutes or more). Serve over rice with fried eggs, fried ripe plantain, and fresh tomato slices.Makes 7 servings.
Posted in Ethnic, Ethnic_Latin American, Main Dishes, Soups tagged with

Quick Tapioca Pudding

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3 cups whole milk
1/2 cup quick-cooking tapioca
1/2 cup white sugar
1/4 teaspoon salt
2 eggs, beaten
1/2 teaspoon vanilla extract

Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to lowest; cook and stir 5 minutes longer.

Beat eggs in a separate bowl. Mix in some of the milk/tapioca mixture very slowly to equalize the temperature of the two mixtures (to avoid curdling).

Then stir the egg mixture back into the milk/tapioca mixture until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes (if instant tapioca) or longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. Serve hot or cold.

Serves 6.

Posted in Desserts tagged with

Black-Eye Peas and Spam

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1.5 c dry black-eye peas

6 c water

1/8 t thyme or pepper

1/4 onion, diced

1 stalk celery, diced

1/3 can Spam or ham, chopped (optional)

large bay leaf

dash of garlic powder

vegetable bullion

1 T butter

dash of salt

Sort through black-eye peas to remove small rocks. Add water and bring to a boil. Remove from heat and let stand, covered, 1 hour. Add remaining ingredients. Simmer about 1.5 hour or until peas are tender. Add more water if needed.

Serve with bread and butter and a green salad, or with biscuits or corn bread.

Posted in Main Dishes, Soups

Split Pea Soup

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1.5 c dry split peas

6 c water

1/8 t thyme or pepper

1/3 onion, chopped

1 stick celery, chopped

Chopped ham or spam

Sort through split peas to remove small rocks. Add water to peas and bring to a boil. Remove from heat and let stand, covered, 1 hour. Add remaining ingredients. Simmer about 1.5 hour or until peas are tender. Add more water if needed.

Serve with bread and butter and a green salad.

Posted in Main Dishes, Soups

Corn Meal Mush

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SMALL SERVING

Microwave 1/2 c water 1.5 minutes. Add 3 heaping T cornmeal. Stir. Microwave 30 seconds.

 

LARGE SERVING

Microwave 1 c water 2.5 minutes. Add 5 heaping T cornmeal. Stir. Microwave 30 seconds.

 

FAMILY SIZE

Bring 5 c water + 1/2 c cream + 1/4 t salt to a boil.

Add 2 c cornmeal premixed with 2 c cold water.

Stir until thick. Remove from heat and let sit 10 min.

Posted in Breakfast

Dinner

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  • Soup: chicken noodle and vegetable, tomato & grilled cheese, carrot, Vichy-suaus, broccoli cheese, clam chowder, corn chowder, tortilla, potato, split pea and ham, Greek lemon, Posole, Gaspacho
  • Sandwiches: chicken, BLT, tuna, tuna melt, Pb and j, tuna salad, egg salad, cheese, fried egg
  • Salad: Bar, Taco, Chicken Caesar
  • Casserole: Tuna, Chile Relleno
  • Tacos: Fish, Carnitas, Hamburger/onion, Chicken
  • Pasta: Spaghetti and Meatballs, Macaroni and Cheese (& hotdogs), Ravioli, Stuffed Shells, Shrimp & broccoli & Alfredo, Lasagna
  • Fish (or other meat) with rice and fruit salad
  • FISH: Salmon, Sui’s Spicy, Flounder
  • TUNA: Salad, Piles
  • Burritos: Bean, Sweet potato
  • Burgers: Salmon, Hamburgers
  • EGGS: Omelets, Poached, Quiche
  • CHICKEN: Teryaki, Sticky, BBQ, Cornflaked
  • PORK: Pork and Mashed Potatoes, Sweet and Sour Pork
  • SAUSAGE: And Peppers, And Gravy & Biscuits, Kielbasa and Rice, Sweet with Green Vegetables
  • Pizza: English muffin, other
  • INDIAN: Indian wrap, Daal, Papri Chaat, Chicken Curry, Spinach Feta Chicken, Chicken Makhani, Palak Chicken, Cauliflower Potato & Pea Curry
  • THAI: Thai Curry Chicken, Thai Jumbles
  • GREEK: Mediterranean wraps
  • Pie: Broccoli, Meat, Irish Potato
  • Stir fry: Chicken, Shrimp, Veggie
  • Fried Rice: Chicken, Veggie, Kids
  • Volcanoes (canned mashed potatoes)
  • Hawaiian Haystacks
  • Potato Bar
  • Chicken and Rice
  • Mexican: Enchiladas, Tacos, Fajitas, Sopes, Rice and Beans, Tostadas, Chilaquiles
  • Dumplings
  • Pot stickers
  • Arroz con Menestra
  • Stroganoff
  • Sushi
  • Ham a la King
  • Waffles
  • Chicken Picata
  • Chili with Cornbread and Beans
  • Corned Beef and Cabbage
  • English Muffin Pizzas
  • Lemon Chicken with Capers
  • Hot Dogs
  • Texas caviar
  • Chicken liver and onions
  • Homemade mini tacos/taquitos/quesadillas
  • Spam and pineapple
  • VEGETABLE SIDES: Carrots with honey and mint; Roast veggies; Cole slaw.

STAN’S EASY DINNERS
Arroz con Menestra
Tortilla Soup
Potato Bake
Tostadas
Rice and Beans
Mexican Goulash
Scrambled Eggs (incl grated cheese, diced green onions prefried) and Toast
Bean Soup
Shakshuka
Mediterranean Wraps
Chilaquiles

One-Pot creamy Vegetable Soup




Posted in MEAL IDEAS tagged with

Lunch

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  • Graham Crackers with Peanut Butter
  • Crackers and Cheese with Apples
  • Bumps on a Log
  • Sandwiches and fruit: chicken, BLT, tuna, PBJ, tuna salad, egg salad, chicken salad, cheese, fried egg | grapes, pears, apples
  • Soup: chicken noodle and vegetable, tomato, carrot, Vichy-suaus, broccoli cheese, clam chowder, corn chowder, tortilla, potato, and mushroom
  • Potato Salad
  • Salads
  • Chips and Teriyaki Sauce
  • Nachos
  • Quesidillas
  • Hamburgers
  • English Muffin Pizzas
  • Macaroni and Cheese
  • Vegetable dip
  • Peanuts, dried fruit, tortillas
  • Boiled eggs in salad
  • PACKED:
    • peanuts, dried fruit, tortilla
    • egg sandwich, grapes
    • carrot, pears, tuna sandwich
    • cherries, cheese, PB sandwich
    • boiled egg, raisins, nuts
    • apple, ham sandwich w/lettuce
    • peppers, hot dog (cold), grapes, crackers
    • bumps on a log, half chicken sandwich
    • veggie dip
    • apples Wheat Thins, cheese
    • PBJ
    • cheese sandwich, apple
Posted in MEAL IDEAS tagged with

Breakfast

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  • Cream Toast
  • French Toast
  • Toast and Hot Chocolate
  • Pancakes: Amy’s, Amy’s Fruit, German, Blender Wheat, High Protein, Rice
  • Muffins
  • Granola
  • German Meusli
  • Chia Breakfast Pudding
  • Grits (4:1)
  • Farina: 2 c water, 1/4 t salt, 1/2 c farina. Add cream, butter, brown sugar.
  • Coach’s Oats (3:1 = 2.25:0.75c for 6; 1.5:0.5c for 3; 0.75:0.25c for A)
  • Old Fashioned Oats (2:1 = 2.5:1.25c or 1.5:0.8c)
  • Ground Wheat Cereal (4:1.5c or or 3:1.25 c or 2.5:1c or 2:0.8c)
  • Rolled Rye (2:1 c, 1/4t salt, cream, simmer 10 min)
  • Rolled Wheat (2:1)
  • Cream of Wheat (5:1) 
  • Converted Rice (Winco) (1.5:1)
  • Brown Rice (1.25 water :1 rice)
  • White Basmati Rice (2 water : 1 rice)
  • Omelets
  • Rice and Milk with Dates
  • Dragon Eyes
  • Yogurt Parfaits

Posted in Breakfast, MEAL IDEAS tagged with

Cocoa

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To convert a cake recipe that uses bittersweet or semisweet chocolate to one using cocoa: (information taken from Rose Levy Beranbaum’s Cake Bible)

Substitute 1 tablespoon plus 1 3/4 teaspoons (9.5 grams) of cocoa, 1 tablespoon plus 1/2 teaspoon (14.5 grams) granulated white sugar, 1 1/2 teaspoons (7 grams) unsalted butter for every ounce (28 grams) of bittersweet or semisweet chocolate.  Also, dissolve the cocoa in at least 1/4 cup (60 ml) hot liquid to bring out the cocoa’s full flavor.

To convert a cake recipes that uses unsweetened chocolate to one using cocoa:  (information taken from Rose Levy Beranbaum’s Cake Bible)

Substitute 3 tablespoons (18 grams) cocoa plus 1 tablespoon (14 grams) unsalted butter for every 1 ounce (28 grams) of unsweetened chocolate.  Dissolve the cocoa in at least 2 tablespoons of liquid in the recipe to bring out the cocoa’s full flavor.

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Amy’s Tuna Casserole

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3 – 4 T spread, butter or margarine

1 large or 2 small onions, chopped

1/3 – 1/2 head of celery, chopped

1 T flour

1 t chicken boullion

1/3 cup cheese, chopped or grated

2/3 cup milk

2 cans tuna, drained

2 – 3 cups leftover (cooked) rice

2/3 cup crunchy Chinese noodles

 

Saute onions and celery in spread for 5 – 10 minutes.  Add flour, boullion and cheese.  Cook until cheese is melted.  Add milk and cook until thicked.  Add tuna, rice and most of the crunchy noodles.  Put into a casserole dish and sprinkle remaining noodles on top.  Cook until bubbly and warmed through.  You may want to cover the dish for the first 1/2 hour of the baking time to keep it from drying out.

Posted in Main Dishes tagged with , ,
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