Soup from the Pantry: Yummy at Home

Start by dicing two medium-sized potatoes. Boil them in enough water to cover them for 15-20 minutes, until tender. Add a carrot toward the end with a cup or vegetable or chicken broth. Add any veggies you may have around. (We added some roasted sweet potato.) Finally, add a can or two of Chicken with Wild Rice soup and heat. Serve hot for a quick and easy meal any day of the week.

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Stay safe, Friends.

Hal’s Sourdough Lemon Pancakes Are Yummy at Home! Breakfast, Lunch or Dinner

Seriously good, and crazy inventive, you make your own starter on top of your fridge with flour and water. You let the yeast find you. After a week of feeding the beast, you’re ready to make pancakes.

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Hal added two eggs, lemon zest, baking soda and baking powder and almond milk to the sourdough. we grabbed all the fresh fruit we could find. Nothing makes me happy like Hal’s pancakes for dinner.

 

Pair your pancakes with syrup, lemon curd, yogurt or whipped cream. Whatever you decide, it will be yummy at your home. Stay safe. There’s still no cure for Covid19.

Yummy at Home: Farfalle with Chicken Apple Sausages and Veggies

 

We still need to stay home as much as possible. We do not yet have a cure for COVID-19. Cooking gets my mind off all the many things that make me sad and mad as we witness our own pandemic. You’re invited to try this staple recipe from our table.

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This dish takes 30-40 minutes total time to prepare. Boil and salt water and follow cooking instructions for Farfalle or whatever pasta you have in the pantry. Slice precooked chicken apple sausages or other flavor. (For fresh, raw sausage, add about 20 more minutes cooking time.) For vegan pasta, skip the sausage. Heat the sausage in olive with onions, garlic, basil and herbs on high. Add sliced fresh veggies or add frozen/canned veggies, including but limited to green beans, peas, asparagus, broccoli and or carrots. Just make it pretty! Once the veggies are tender, add balsamic vinegar, red-pepper flakes, sun-dried or fresh tomatoes. Drain pasta and put in a large serving bowl. Add a little salt and pepper along with sausage, vegetables and pot liquor on top of the pasta. Sprinkle with cheese, and serve hot!

Pizza and Salad Are Yummy at Home!

Okay, people, get out your frozen pizzas! We got our frozen pizza from from Trader Joe’s, and added garlic, shaved cheese, oregano and cherry tomatoes before putting it in the oven. Yummy!

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For salad, we had mixed baby greens with carrots, peppers, walnuts, red peppers, apples, tangerines and olives. The trick with salad is to make sure it’s as colorful as possible so that it starts to satisfy your hunger as soon as you see it. Add fruit, nuts, and leftover noodles for texture and depth. Keep it simple and fresh!

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Arroz con Pollo is Yummy at Home! Dominican Fusion #2

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If you haven’t tried one of these Yummy at Home recipes yet, it’s not too late. We’ll be here for a while. In truth, many of us will not return to our “normal lives” for a very long time, even after COVID-19 is done with us. It’s an opportunity to make changes or start a new habit, like cooking! All of my recipes take about an hour or less and can be modified any which way from Tuesday. Try it while you’re at home.

My Arroz con Pollo is made with marinated cubed chicken breast. You may use boned chicken which will need more time to cook and will even more tender than mine. No matter what I make, I always start with side vegetables to go with any food I serve. Broccoli is my favorite for obvious reasons! (Tee Hee) But whatever is fresh will do!

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Start with your spices: salt, pepper, garlic, onion (which I didn’t use), oregano, basil, cilantro and bay leaf. Get the oil nice and hot in a large pot where you will brown the chicken (2-4oz. per person). Once the meat is brown on all sides, about 5 minutes, keep the heat up and add rice (2 cups for 2 people add one cup for each additional adult). Add orzo for a pilaf style, which I didn’t have so I put in stars, of course. Stir that around a bit, and add water as you would for cooking the rice. Add a tablespoon of tomato paste. Bring it to a boil, cover it and turn it down to simmer for 2-40 minutes.  Add turmeric powder or annatto for yellow rice with anti-inflammatory properties. You may also add peas, corn, olives and some sliced tomato.

Serve hot with wedges of ripe avocado or maduros. Enjoy!

 

Yummy at Home, Recipe 6: Dominican Fusion Comfort

Listen, I’m scared, too. The US death toll is climbing fast, thanks to Trump. (Yep, I’m mad as heck at how he’s mishandling this pandemic.) As a friend pointed out, Novel Coronavirus, COVID-19, is egalitarian. So do yourself a favor and stay home and cook, read and exercise. If you’re not working or taking care of others, stay put. We don’t even know if we’re secret spreaders of this thing. It is through my pain and uncertainty that I continue to cook and read and share. This is what I have to give. This is my medicine:

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Dominican food is hard to find in California unless you make it at home. A staple at our house is red beans (Habichuelas) and rice–main Dominican fare. Slow cook unsalted beans with water, garlic, onion, bay leaf, dried oregano, basil and pepper. This takes about 3 hours, so you can substitute can beans if you don’t have the time. Once the beans break open you can salt and season them with tomato paste, cumin/fresh cilantro and paprika. Allow the vegan beans to thicken and serve over steamed rice.

As a modification, you can turn these Dominican-style beans into a modified chili base by adding for favorite meat: ground chicken, turkey, beef or lamb, and vegetables: green, red or yellow peppers, corn, carrots, potatoes, olives, peas or/or green beans. (Frozen or canned veggies will also work!) Be sure to add additional spices for each additional ingredient. Don’t lose flavor.

We ate our with maduros, ripe, fried plantains. Of course, greens, collards and broccoli are always welcome at our table.  Serve hot, and as Her Royal Highness Princess Diandra says, “Yam.”

Yummy at Home (YAT), Clam Chowder Soup-Up, R.4

Staying at home seems to be working against the virulent Coronavirus, so we need to keep up the good work. I’m still making magic in the kitchen, sharing my favorites with all my friends. If you want to share a recipe, send it through Karma Compass submissions. This recipe is for my friends with a stocked pantry of canned items. By personalizing these items, you add love and stretch the provisions so you don’t have to go out too much. The best way to make art of this meal is to think of the canned soup as your soup base, and simply augment it with fresh or frozen goodies.

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I started with two cans of Progesso Clam Chowder as a base; add additional cans of soup, stock or water (for a lighter soup use one cup) for extra people. Add salad shrimp or diced prawns or one can of salmon or crab meat. Drop in red-chili flakes, garlic powder and black pepper. Simmer in a pan on low heat. (Do not scald the soup!)

Chop one head of broccoli into small pieces and florets and season to taste. Place into a separate pan for steaming. Steam covered broccoli on high for 3 minutes. You can also add any on the following fresh, frozen or canned ingredients: peas, carrots, potatoes, corn and/or green beans. Cook potatoes until tender. Add cooked vegetable to the soup, or canned items directly. Stir frequently on low heat until it’s hot.

Serve with warm bread or rolls and a green salad. It’s totally yummy and only takes about 15-20 minutes to make it yummy at home.

Be safe, my friends.

 

Yummy at Home (Recipes from Our Table, Part I)

Just Because COVID-19 has us shut in, doesn’t mean we can’t thrive. In fact, since we’ve been staying home, we’ve eaten well, including a beautiful take-out dinner from our local sushi restaurant. During this ordeal I’ll be sharing recipes from our table made with anything and everything we happen to have in the kitchen from the pantry to the freezer. Staying safe has never been this delicious!

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Our first recipe is a Teriyaki style one-pan medley can be prepared vegan or otherwise. This dish can take 30-50 minutes depending on the number of helpers prepping and chopping. It’s okay to modify with whatever vegetable you have at home, including canned or frozen. We started with our herb and fruit basket and found:

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Garlic, fresh

Onion powder

Poblano peppers

Broccoli, with hearts

Asparagus

Prawns (Substitutes: tofu or fish)

Carrots

Sesame oil

Black pepper

Red chili flakes

Soy sauce: ¼ cup or so

Cook on high and stir constantly. Top with a ¼ cup of Trader Joe’s Soyaki or some Soy Vay if you have it. We paired ours with coconut rice and La Crema Chardonnay.

Enjoy my friends!

Stonebridge Potatoes: A Recipe for Friends

 

 

As per request, here’s the recipe for the potatoes in my recent post. They were scrumptious, so you can’t go wrong with this recipe. Modify at will. We do.

 

Ingredients:

3-5 Pounds of fresh, clean potatoes, cut into cubes (skin on)

1-2 Medium carrots, cubed (optional)

1-2 Medium-sized onions or 5-6 shallots to taste, sliced (optional)

1-3 Medium-sized green or red peppers, sliced (almost any variety)

Sea or Kosher Salt

Coarse Black pepper

Fresh parsley (optional)

Olive Oil

 

Pre-heat oven to 375 degrees. On a large backing sheet, generously drizzle olive oil to lightly coat the pan. Place potato cubes on the baking sheet with a flat surface touching the bottom. This will give the potatoes a crispy edge that enhances the dish. Add carrots, too, if you like roasted carrots, which are rather yummy. Add whole, peeled garlic cloves on top. Sprinkle to taste with coarse black pepper and salt. Bake for 35-50 minutes without stirring, or until you can easily stick a fork into a potato.

 

On the stovetop: In a skillet, caramelize sliced onions and peppers in olive oil. Set aside until the potatoes are done.

 

Add a small amount of cooked onion and pepper mixture to the bottom of the bowl and top with potatoes. Add the remaining mixture on top and stir minimally. Sprinkle with fresh parsley, and serve!

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