So, I was out shopping, as ya do, and I saw a head of lonely broccoli on sale. It looked lonely and was .99 so I thought 'Yum I'll make some broccoli rice au gratin.' Then I spotted a second head for only .29 and thought, 'Broccoli cheese soup it is!'. I can't resist a sale, especially broccoli. The weather has just turned rainy, though it is still warm and quite humid, YUCK! So some comfort food will help. I happened to also buy the stuff to make a gorgeous salad and I will do just that if I find some extra energy lying around.
So, i do what I do a lot. I hit the internet looking for decent recipes, found not quite what I wanted and made my own. So, here it is...
Broccoli Cheese Soup
1 small onion (finely diced)
3 cups broccoli (This was one 500 gm head, just the florets and chopped small, you can use stem too just chop it small or grate it)
1 large carrot (grated or you could use matchsticks, I guess 3/4 of a cup)
1 clove of garlic (a big one, smashed)
1/4 cup butter
1/4 cup flour
8 oz cheddar (shredded, you could use other cheese or a combo of cheeses)
1 oz Parmesan (fresh shredded, about 1/3 cup)
2 cups Chicken Broth (could use veggie)
2 cups milk (I used 1.5% because... sale)
200 gm Creme Fresh ( Add enough milk to thin it to 1 cup. About 1/2 c milk)
1 tsp salt
1/2 tsp Pepper fresh cracked
On med heat melt the butter
Add the onion, cook until almost tender
Add the garlic, cook 30 sec
Add the carrot, cook 2 min
Add the flour, stir well so that it is all mixed in, cook 1-2 min
Add the broth, you want this to be smooth and thick
Add the broccoli, stir and cook 1 min
Add salt and pepper
Add the milk, stir well
Add the Creme fresh
Add the cheese, stir well
Add more salt and pepper to taste
Cook about 30 min
Monday, July 29, 2019
Sunday, July 28, 2019
The Mighty Sandwich
I love sandwiches, versatile and fun. Something quick to throw together or make ahead for later when you know you won't have the time.. Good alone or with soup. Some of my favorites are meals almost all by themselves. Being heavily influenced by the 'Bumstead' sandwiches made by Dagwood in the comic strip 'Blondie'. Mile high sandwiches with multiple meats and cheeses, some lettuce, tomato and pickle for garnish, a nice layer of mayo. YUM! Germany has only enhanced my love of the sandwich with the huge offerings of breads, spreads and condiments that can be added.
Some of my favorite more complicated sandwiches are made with leftovers. Open faced bread with roast, mashed potatoes, and gravy. Or toasted bread with leftover meatloaf and mayo. Still simple but you need to have made the meal before to get this delicious meal after.
Sandwiches aren't just for lunch either. The mentioned open face sandwiches make a great dinner and for breakfast there is of course the traditional egg and muffin or you could get fancy and make my favorite Monte Cristo. It is a layered sandwich with 3 slices of french toast. One layer is ham and swiss the other is turkey and cheddar. Then dip the whole thing bite by bite in maple syrup. Mmmm.
Some of my favorite more complicated sandwiches are made with leftovers. Open faced bread with roast, mashed potatoes, and gravy. Or toasted bread with leftover meatloaf and mayo. Still simple but you need to have made the meal before to get this delicious meal after.
Sandwiches aren't just for lunch either. The mentioned open face sandwiches make a great dinner and for breakfast there is of course the traditional egg and muffin or you could get fancy and make my favorite Monte Cristo. It is a layered sandwich with 3 slices of french toast. One layer is ham and swiss the other is turkey and cheddar. Then dip the whole thing bite by bite in maple syrup. Mmmm.
Thursday, July 18, 2019
Soup, not just for cold weather
Summer is upon us and not even yet at it's full height, but I'm already thinking about Fall. Then again I am always thinking of fall and even summer has it's cold and rainy spots and to fill those spots is soup.
Of course it doesn't have to be cold or rainy to enjoy soup, it just helps in my opinion.
Me being me I start all my soups from scratch, which means if they are meat based I use bones. You can collect bones and freeze them. Roasted chicken, ribs from BBQ, or you can go to the store and buy 'soup bones'. Simply I put the bones in a pot (no more than half the pot usually) and fill it with water to within an inch of the rim. Add a bit of salt, just a sprinkle, cover and boil, for hours. Cool and strain the bones out. You now have a simple stock to use. To concentrate it's flavor you can boil it down and reduce it. To enhance the flavor you can use onion, celery and herbs to do so.
Stock made from bones has added benefits other than just a richer flavor. The joints contain and impart collagen, gelatin, and many minerals, and the marrow adds rich flavor and fats.
You can also just boil the bones with meat on them. I often start my chicken and dumplings with whole chicken legs that I have boiled up and then stripped when they are cool. My favorite 'cut' for chicken stock though is chicken backs. Not a lot of meat and you need to be careful stripping them because those vertebrae are tiny, but such wonderfully rich flavor. You can roast them first if you like and if you do be sure to save the drippings to put in the soup.
Simple veggie stock can be accomplished by saving your scraps. A bag in the freezer for onion ends, celery bits, carrot and other peels as well. Just boil them up and strain them out. If you have no scraps about simply a few of everything cut up in chunks and boiled in some salted water will work fine.
Note about boiling onion skins, it may impart a slight yellow color to your stock, this is normal. Onion skins were used as a dye in the middle ages.
Now you have a base for most soups, have fun!
Of course it doesn't have to be cold or rainy to enjoy soup, it just helps in my opinion.
Me being me I start all my soups from scratch, which means if they are meat based I use bones. You can collect bones and freeze them. Roasted chicken, ribs from BBQ, or you can go to the store and buy 'soup bones'. Simply I put the bones in a pot (no more than half the pot usually) and fill it with water to within an inch of the rim. Add a bit of salt, just a sprinkle, cover and boil, for hours. Cool and strain the bones out. You now have a simple stock to use. To concentrate it's flavor you can boil it down and reduce it. To enhance the flavor you can use onion, celery and herbs to do so.
Stock made from bones has added benefits other than just a richer flavor. The joints contain and impart collagen, gelatin, and many minerals, and the marrow adds rich flavor and fats.
You can also just boil the bones with meat on them. I often start my chicken and dumplings with whole chicken legs that I have boiled up and then stripped when they are cool. My favorite 'cut' for chicken stock though is chicken backs. Not a lot of meat and you need to be careful stripping them because those vertebrae are tiny, but such wonderfully rich flavor. You can roast them first if you like and if you do be sure to save the drippings to put in the soup.
Simple veggie stock can be accomplished by saving your scraps. A bag in the freezer for onion ends, celery bits, carrot and other peels as well. Just boil them up and strain them out. If you have no scraps about simply a few of everything cut up in chunks and boiled in some salted water will work fine.
Note about boiling onion skins, it may impart a slight yellow color to your stock, this is normal. Onion skins were used as a dye in the middle ages.
Now you have a base for most soups, have fun!
Saturday, July 13, 2019
Dips
In my last post I talked about dips to go with veggies on those hot summer nights that you just don't feel like cooking. I have 4 favorites that I am going to share with you.
Tzatziki: a greek yogurt dip with garlic and cucumber. very refreshing. Great with bread and veggies. Goes well with most meats as well (for when it's not too hot to cook)
"Ranch" dip: Great with veggies or chips. You can make it thick for a dip or thing it out and use it as a salad dressing.
Onion dip: No Lipton packets here. Takes some work but so worth the effort! Great with chips and veggies.
Creamy Parmesan: This one is thinner than the others and is more like a dressing but is still good for dipping those veggies. Tastes like Caesar dressing but has no anchovies in it. Great with veggies are on salads.
All of these are best made a day in advance but if you make them in the morning when it's cool then they are good at night when it's hot.
Tzatziki:
I learned this one while living next to a kind woman from Just outside Olympia. She kindly shared her recipe and showed me her ways.
6-8 cloves of garlic
1 lg 'european' or seedless cucumber (These are the long skinny ones)
16 ounces Sour Cream
8 ounces Greek Yogurt ( i will note here that you can use all Greek yogurt or reverse the proportions as you like. The greek yogurt should be marked as such and be very thick and tangy. The sour cream is because at the time greek yogurt of that kind was very hard to find in our area so she adjusted her recipe)
3-5 Tbsp Vinegar (White is fine, this is really a matter of taste. I like a blend of white and Apple cider vinegars, but a mild white wine vinegar or a rice wine vinegar will work as well.)
1/2 - 1 cup Olive oil ( Another area that is up to you, I like a more mild taste as so usually only add the 1/2 cup)
Salt and Pepper to taste
Grate the cucumber on a large grater. Sprinkle with a small bit of salt and let it sit in a bowl for 5 min.
Place it in a towel or cheese cloth and then squeeze as much water from it as you can.
You want to smash your garlic until it is a creamy paste. I do this by first grating the cloves on a fine grater, then I use a very sharp knife to chop it to tiny bits,lastly I sprinkle it with a bit of salt and with the flat of my blade grind it. Though, if I am being lazy I may skip the last step or two 😉
Combine cucumber, garlic and Yogurt (or mix)
Add the olive oil and vinegar until it is smooth
Add salt and pepper to taste
'Ranch' Dip/ dressing
Not sure where the original came from but this is where mine is at.
1/4 cup Mayo (Use MAYONNAISE and not salad dressing! Hellmann's light is my favorite)
1/4 cup Sour Cream (I actually use German Schmand, you could use creme fresh as well)
1/4 cup Plain Yogurt ( I use greek yogurt because it is thick and tangy)
1/4 cup Buttermilk ( + or -, You will want more or less depending on the consistency you want)
1 tsp Rice wine vinegar ( I use apple cider vinegar)
1 clove Garlic ( smashed! also I use 2 for a bit extra kick or if the cloves are small)
2 Tbsp Parsley
2 Tbsp Chives ( All herbs are fresh chopped, if using dry cut the amount in half)
1 Tbsp Dill
1/4 tsp salt
1/2 tsp Pepper ( I like fresh ground but whatever is at hand works)
Whisk everything but the Buttermilk together.
Slowly add the Buttermilk until you reach your desired consistency (Thick for dip, thin for dressing)
Onion Dip
This is the one that takes work but I think it is OH so worth it!
1.25 kg Onions (This is before cutting the ends and peeling them)
2 Tbsp Olive oil (This is for the onions. In this one case I i'll say, DO NOT use butter)
Salt
3 tsp of Beef broth powder
600 gm Schmand (sour cream if you can't get it, or creme fresh)
1/2 cup Buttermilk
Place the oil in a frying pan and caramelize the onions. Cook them long and slow you want them soft and sweet
Cool the onions when they are done and either chop very fine or use a stab mixer to puree them.
Mix with the Schmand and the bouillon powder.
Add enough buttermilk to make it smooth and the desired consistency you want. (This is not a dressing, think thick.)
Add salt to taste
Creamy Parmesan Dressing
This is meant as a salad dressing I just love to dip veggies in it too.
3/4 cup Mayonnaise
1/2 cup finely shredded Parmesan cheese (I grate mine myself I have never used the pre grated stuff, If you go that route, fine but I am not responsible for the results)
1/4 Lemon juice ( Fresh! This means from real fresh lemons, NOT a bottle. Again Not responsible for variations if you use substitutions)
4 tsp Dijon mustard ( I use German Mittelscharf when I don't have Dijon around)
3 tsp Worcestershire sauce
1 tsp Tabasco (optional)
Salt and pepper to taste
Blend it all together
All of these will last at least a week (Much longer actually but always inspect it before using) in air tight containers in the fridge.
Happy Eating!
Tzatziki: a greek yogurt dip with garlic and cucumber. very refreshing. Great with bread and veggies. Goes well with most meats as well (for when it's not too hot to cook)
"Ranch" dip: Great with veggies or chips. You can make it thick for a dip or thing it out and use it as a salad dressing.
Onion dip: No Lipton packets here. Takes some work but so worth the effort! Great with chips and veggies.
Creamy Parmesan: This one is thinner than the others and is more like a dressing but is still good for dipping those veggies. Tastes like Caesar dressing but has no anchovies in it. Great with veggies are on salads.
All of these are best made a day in advance but if you make them in the morning when it's cool then they are good at night when it's hot.
Tzatziki:
I learned this one while living next to a kind woman from Just outside Olympia. She kindly shared her recipe and showed me her ways.
6-8 cloves of garlic
1 lg 'european' or seedless cucumber (These are the long skinny ones)
16 ounces Sour Cream
8 ounces Greek Yogurt ( i will note here that you can use all Greek yogurt or reverse the proportions as you like. The greek yogurt should be marked as such and be very thick and tangy. The sour cream is because at the time greek yogurt of that kind was very hard to find in our area so she adjusted her recipe)
3-5 Tbsp Vinegar (White is fine, this is really a matter of taste. I like a blend of white and Apple cider vinegars, but a mild white wine vinegar or a rice wine vinegar will work as well.)
1/2 - 1 cup Olive oil ( Another area that is up to you, I like a more mild taste as so usually only add the 1/2 cup)
Salt and Pepper to taste
Grate the cucumber on a large grater. Sprinkle with a small bit of salt and let it sit in a bowl for 5 min.
Place it in a towel or cheese cloth and then squeeze as much water from it as you can.
You want to smash your garlic until it is a creamy paste. I do this by first grating the cloves on a fine grater, then I use a very sharp knife to chop it to tiny bits,lastly I sprinkle it with a bit of salt and with the flat of my blade grind it. Though, if I am being lazy I may skip the last step or two 😉
Combine cucumber, garlic and Yogurt (or mix)
Add the olive oil and vinegar until it is smooth
Add salt and pepper to taste
'Ranch' Dip/ dressing
Not sure where the original came from but this is where mine is at.
1/4 cup Mayo (Use MAYONNAISE and not salad dressing! Hellmann's light is my favorite)
1/4 cup Sour Cream (I actually use German Schmand, you could use creme fresh as well)
1/4 cup Plain Yogurt ( I use greek yogurt because it is thick and tangy)
1/4 cup Buttermilk ( + or -, You will want more or less depending on the consistency you want)
1 tsp Rice wine vinegar ( I use apple cider vinegar)
1 clove Garlic ( smashed! also I use 2 for a bit extra kick or if the cloves are small)
2 Tbsp Parsley
2 Tbsp Chives ( All herbs are fresh chopped, if using dry cut the amount in half)
1 Tbsp Dill
1/4 tsp salt
1/2 tsp Pepper ( I like fresh ground but whatever is at hand works)
Whisk everything but the Buttermilk together.
Slowly add the Buttermilk until you reach your desired consistency (Thick for dip, thin for dressing)
Onion Dip
This is the one that takes work but I think it is OH so worth it!
1.25 kg Onions (This is before cutting the ends and peeling them)
2 Tbsp Olive oil (This is for the onions. In this one case I i'll say, DO NOT use butter)
Salt
3 tsp of Beef broth powder
600 gm Schmand (sour cream if you can't get it, or creme fresh)
1/2 cup Buttermilk
Place the oil in a frying pan and caramelize the onions. Cook them long and slow you want them soft and sweet
Cool the onions when they are done and either chop very fine or use a stab mixer to puree them.
Mix with the Schmand and the bouillon powder.
Add enough buttermilk to make it smooth and the desired consistency you want. (This is not a dressing, think thick.)
Add salt to taste
Creamy Parmesan Dressing
This is meant as a salad dressing I just love to dip veggies in it too.
3/4 cup Mayonnaise
1/2 cup finely shredded Parmesan cheese (I grate mine myself I have never used the pre grated stuff, If you go that route, fine but I am not responsible for the results)
1/4 Lemon juice ( Fresh! This means from real fresh lemons, NOT a bottle. Again Not responsible for variations if you use substitutions)
4 tsp Dijon mustard ( I use German Mittelscharf when I don't have Dijon around)
3 tsp Worcestershire sauce
1 tsp Tabasco (optional)
Salt and pepper to taste
Blend it all together
All of these will last at least a week (Much longer actually but always inspect it before using) in air tight containers in the fridge.
Happy Eating!
Saturday, July 6, 2019
Cooking when it's hot
Cooking when it is ht takes a bit of extra brain power. I know right, just when they are melting. But, if you have a bit of an advanced plan it goes easier. I have a few go to things that I make or quickly throw together as well as a couple of tips for not heating up the house.
Tips: Some of these will be obvious but I'll say them anyway.
Do NOT use your oven!!!
A slow cooker is your friend. While it does produce heat it is minimal and the newer ones are better than the older ones at minimizing this.
If you are going to cook over the stove, do NOT boil anything! The steam gives heat and moisture when it is already hot and wet out.
Go for quick cooking items! Stir fry, Thin cut pieces of meat, or one pot meals.
If you find you must cook something as a side (pasta, rice, potatoes, veggies, etc) Try to either use a microwave or keep a lid on the item to keep the steam contained.
Cook while it's cool if you can, after the heat of the day when the temperatures are dropping. (Usually after 4 pm they start to drop) or get up early and pre cook the items in advance while the morning is still cool.
Go to Items: These are what I 'cook' when it's hot.
Sandwiches. Ok technically not cooked unless you make steak or chicken sandwiches.
Burgers: They cook up quick with little fuss, Serve with chips and salad
Veggie trays and fruit trays. Some quick cut up veggies and fruits maybe with some home made dip or even store bough. For those that need to have meat with every meal, roll up some salami or ham slices with cheese, or cut some summer sausage and cheese chunks.
Salads are great!
Your deli is your friend. You can find all sorts of meats that are pre cooked and don't even need heating.
Stir fry! They are quick to make and packed full of everything you like as you are putting in it what you like. Just be sure to have all your ingredients ready to go.
Drinks are important to beat the heat! Staying hydrated is super important. Mint and ginger are both flavors that cool and refresh, as well as lemon and lime. Super simple to just toss some in a container of water and leave it in the fridge for a few hours or do it first and use your prep time to let the flavors infuse.I like to make simple flavored syrups when it is cool and pull them out when it's hot. Flavors can be varied and you mix the syrup to water ratio to your own tastes.
The most basic of these is a mint syrup still made and served in the middle east to this day known by many as sekanjabin.
Simply mix 4 cups of sugar and 2 1/2 cups water in a heavy bottomed pan.
Bring to a boil and add in a hefty handful of fresh mint leaves
Boil for 5 min more
Remove from heat and add 1 cup white wine vinegar ( plain white vinegar is a bit strong but you could mix it with apple cider vinegar)
Stir and cover until cool
Strain out the mint leaves and put in bottles
I do not refrigerate mine
Mix in a ratio between 5 - 11 parts water to 1 part syrup. Basically to taste.
You can change up the flavor by making simple substitutions. You can use basically any herb or combination of herbs that you like, You can use a cup of fresh chopped ginger (scrape the peel off first), you can also add a citrus tang by replacing part of the water with fresh squeezed lemon or lime juice (any citrus really) and if they are bio you could scrape some of the peel in to enhance the flavor as well. I do not recommend using bottled juices. Though I have never tried it there are some things they just don't seem to work for and I think this would be one of them.
Tips: Some of these will be obvious but I'll say them anyway.
Do NOT use your oven!!!
A slow cooker is your friend. While it does produce heat it is minimal and the newer ones are better than the older ones at minimizing this.
If you are going to cook over the stove, do NOT boil anything! The steam gives heat and moisture when it is already hot and wet out.
Go for quick cooking items! Stir fry, Thin cut pieces of meat, or one pot meals.
If you find you must cook something as a side (pasta, rice, potatoes, veggies, etc) Try to either use a microwave or keep a lid on the item to keep the steam contained.
Cook while it's cool if you can, after the heat of the day when the temperatures are dropping. (Usually after 4 pm they start to drop) or get up early and pre cook the items in advance while the morning is still cool.
Go to Items: These are what I 'cook' when it's hot.
Sandwiches. Ok technically not cooked unless you make steak or chicken sandwiches.
Burgers: They cook up quick with little fuss, Serve with chips and salad
Veggie trays and fruit trays. Some quick cut up veggies and fruits maybe with some home made dip or even store bough. For those that need to have meat with every meal, roll up some salami or ham slices with cheese, or cut some summer sausage and cheese chunks.
Salads are great!
Your deli is your friend. You can find all sorts of meats that are pre cooked and don't even need heating.
Stir fry! They are quick to make and packed full of everything you like as you are putting in it what you like. Just be sure to have all your ingredients ready to go.
Drinks are important to beat the heat! Staying hydrated is super important. Mint and ginger are both flavors that cool and refresh, as well as lemon and lime. Super simple to just toss some in a container of water and leave it in the fridge for a few hours or do it first and use your prep time to let the flavors infuse.I like to make simple flavored syrups when it is cool and pull them out when it's hot. Flavors can be varied and you mix the syrup to water ratio to your own tastes.
The most basic of these is a mint syrup still made and served in the middle east to this day known by many as sekanjabin.
Simply mix 4 cups of sugar and 2 1/2 cups water in a heavy bottomed pan.
Bring to a boil and add in a hefty handful of fresh mint leaves
Boil for 5 min more
Remove from heat and add 1 cup white wine vinegar ( plain white vinegar is a bit strong but you could mix it with apple cider vinegar)
Stir and cover until cool
Strain out the mint leaves and put in bottles
I do not refrigerate mine
Mix in a ratio between 5 - 11 parts water to 1 part syrup. Basically to taste.
You can change up the flavor by making simple substitutions. You can use basically any herb or combination of herbs that you like, You can use a cup of fresh chopped ginger (scrape the peel off first), you can also add a citrus tang by replacing part of the water with fresh squeezed lemon or lime juice (any citrus really) and if they are bio you could scrape some of the peel in to enhance the flavor as well. I do not recommend using bottled juices. Though I have never tried it there are some things they just don't seem to work for and I think this would be one of them.
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