Meatballs in Sauce

Whether with pasta, at the end of a cocktail fork, or in a sub sandwich, meatballs are fun additions to your cooking repertoire. While they require a good amount of preparation ahead of time, they stew well, hold their shape, travel easily, and are easy to scale for bigger or smaller groups. This weekend I chose to serve them as an appetizer, parked in my slow cooker and making the room fragrant and inviting.

Sauce
2 cans crushed tomatoes
1 onion, diced
1 tablespoon tomato paste
3 cloves garlic, chopped
1 carrot, diced
2 stalks celery, diced
stems from oregano, parsley, thyme, sage (or a teaspoon of each if you're using dried)

1. In a large pot, add two tablespoons of olive oil and heat over high. 
2. Fry the onion until translucent
3. Add the tomato paste and garlic. Fry until fragrant
4. Add the carrot and celery and cook until softened.
5. If using a slow cooker, transfer vegetable mix to the crock pot.
6. Add the herbs and the crushed tomatoes.
7. Cover and allow everything to be happy together.

Meatballs
60 1-inch diameter meatballs, served 10 people.

1.5 slices white bread
1/3 cup milk
2 pounds ground beef
2 eggs
1 small onion, minced
3 cloves garlic, minced
1/2 cup parsley minced
1/4 cup basil, minced
1 teaspoon sage
1 teaspoon thyme
2 teaspoons oregano
1/4 cup ketchup
1 tablespoon hoisin sauce
3 mozzarella sticks, diced into ~1/4 inch cubes
1 1/2 teaspoons salt
1/2 teaspoon pepper

1. Make panade: shred the bread into the milk. Let it soak for 20 minutes+ to get goopy and break down into small chunks. The panade is the glue that holds the meatball together. It gives the meatballs moisture and heft. I think it also makes the meatballs more mild, soft, and plyable
2. In a large bowl, combine the ground beef, eggs, onion, garlic, herbs, ketchup and hoisin
3. Squeeze the bread/milk panade so you remove excess milk. Crumble the panade into a thick pasteand mix into the meat bowl. Discard the extra milk.
4. Get your hands in there - Mix around so all the bits are distributed evenly. Add half the salt and pepper, mix mix mix. If you see extra small white bits of panade, squish it some more.
5. Feel the texture - is the mix sticky and plyable like play doh? That's good. Does it crumble apart (too dry or your onion/garlic is too big)? Add another egg or more ketchup. Does it drip (too wet)? Add some breadcrumbs or more meat.
6. Take a dollop and send it to the frying pan with some hot oil. Make a little patty or ball and cook through. Taste test. Does it need more salt? More pepper? As cooked, is it too "tight" or "loose"? (Tight meaning add more egg/liquid, loose meaning add more bread or meat.)
7. Adjust for any additional salt, pepper, herbs, and texture. Remember that the meatballs will be in sauce later, so consider the sweet tangy sauce in your taste test. Don't start rolling until you're happy!
8. When you get to a mixture you like, start rolling the balls. I like to take a tablespoon of meat mix, make a patty in my hand, put a cheese cube in the middle, and seal the cheese with the meat. Roll into a ball and put it on a plate for now. 
9. When you have enough to fill a frying pan, heat the pan with a tablespoon of olive oil on high. Fry the meatballs, making sure to sear all the sides and so they're cooked through (or mostly through.) This step ensures the meatballs stay in their round little shapes when you transfer it to the sauce. 
10. Transfer the meatballs (not the olive oil!) to the slow cooker/pasta pot. allow to stew together for at least an hour so the flavors mingle and so the sauce takes on the meaty flavor!
11. If serving with pasta, prepare pasta to directions, until al dente. Transfer drained pasta to a saute pan. Add in a few ladles of the pasta sauce so the pasta and sauce can stick to each other. Plate and add additional sauce and meatballs on top. Top with parmesan.
12. If serving as a sandwich, toast some bread, slice it down the center, and add your meatballs. Top with enough sauce to keep sandwich together. Add some mozzarella on top. Maybe some red chili flakes or basil too. 
13. If serving as a side, plate meatballs with just a little bit of sauce. Add some festive toothpicks and garlic toast on the side.

Sausage and Pea Pasta in Tomato Cream

Feeding large groups is always an endeavor. To usher in the new year, Perry and I decided to go big - we would host two back to back parties. Different groups of friends. December 31 and January 1. And like the overachiever I am, dinner would be homemade, balanced, and hearty.

December 31 was our old church friends, a ladies "cookie party", which was really an excuse for me to bake like it was going out of style (new year's resolutions, anyone?). The number of diners was flexible, so I needed a dish that could be made quickly to accommodate more or less people. Pasta is always a great option here - add more or less pasta to accommodate the group, it cooks quickly, and can be eaten with a gazillion sauces and toppings. This version relies on Italian sausage for the flavor punch. It's flavorful, but you don't need a lot, tastes rich, and mediates me having to salt my own dish. I served the pasta with a side of blanched broccoli and everyone ate until satisfied! (But keep in mind that we also had four different types of cookies around, which will be separate posts!)

Sausage and Pea Pasta in Tomato Cream
Serves 8

6 italian sausage links, squeezed out of casing
2 medium onions, diced
5 cloves garlic, chopped
3 tablespoons tomato paste
1 bay leaf
1 tablespoon oregano
1/2 pound of elbow macaroni
12 oz of frozen peas
1 cup diced mushrooms
1 pint heavy cream
cornstarch for thickening

1. Heat a nonstick tall pan or a pot. If you are using a pot that may stick, add olive oil.
2. Brown the sausage, breaking apart the meat into small bite sized pieces. Cook until there is no more pink, then drain any excess oil.
3. Simultaneously, heat a pot of salted water and prepare the macaroni as directed, until al dente. Reserve 2 cups of the pasta water. Drain pasta and set aside.
4. Reduce the pot to medium high. Add the onions to the pan, scraping the bottom of the pot to remove the suc.
5. When the onions are browned, lower the heat to medium and add the garlic, tomato paste, bay leaf, and oregano, frying together for a few minutes.
6. Add the peas and stir to incorporate. If the pan is getting too dry, add a half cup of the hot pasta water to the pan.
7. Add the mushrooms and cook through.
8. A few minutes before serving, add the heavy cream. Taste the sauce and adjust salt and pepper if necessary.
9. Make a cornstarch slurry with two tablespoons cornstarch and four tablespoons pasta water. stir until thick yet runny. Pour two teaspoons into the pan at a time, vigorously stirring in the cornstarch before it cooks. Repeat in different parts of the pan until the sauce has desired thickness.
10. Add the cooked pasta to the pan, stirring to incorporate flavors and allowing the sauce to stick to the pasta.
11. Serve! Actually tastes better the day after if you have leftovers.

Roasted Cauliflowe​r Soup

I am constantly craving soup as the temperatures drop and my grumpy-o-meter goes through the roof. Soup has this way of making you warm from the inside out. Any ingredient you have can be made into a tasty soup to warm your soup (and make me a bit less grumpy!)

 

Last night I had a few guests over and had to spontaneously menu plan. I spied some cauliflower on sale in the market - and cauliflower has been surprisingly expensive this year - so I snapped it up to make a creamy vegetable based soup. Roasting the cauliflower imparts a much warmer and round flavor while the roasted garlic adds a layer of pungent but gentle aroma. You can make the soup without the chicken broth or milk and it will still be hearty, smooth, and flavorful, and vegan friendly. Or you can be a bit decadent and add some heavy cream and bacon to the top for an added flavor boost and richness.

 

 

Pureed Roasted Cauliflower Soup

Serves 6-8

 



1 large head of cauliflower
Olive oil
Half head garlic
2 stalks celery
1 large onion
1 bay leaf
1 tablespoon dried rosemary
2 cups chicken stock
5 cups boiling water
1 cup whole milk (or half cup heavy cream)
Tablespoon salt
Teaspoon pepper
 

Optional: Bacon bits

 

 

1. Preheat oven to 350 degrees
2. Wash cauliflower and break into florets, around 2-3 inches large. Precision isn't key because you are going to puree the soup later.
3. Line a tray with foil and add the cauliflower in a single layer. Drizzle with several tablespoons of olive oil and a sprinkling of salt. Mix to coat the cauliflower in oil.
4. Take the half head of garlic and slice the top few millimeters from the top, exposing a cross section of the cloves. Drizzle olive oil into the cloves, wrap in foil and place seam side up in the cauliflower tray to roast.
5. Optional: take a small broiling rack and position on top of the cauliflower. Lay three or four strips of bacon to cook and let the fat render over the cauliflower. Bacon can be diced later for bacon bits!
6. Bake at 350 for 20 minutes, then stir to distribute heat and surface. Bake another 20 minutes or until golden on the edges.
7. While roasting, dice the onion and celery.
8. In a large stockpot, add the stock, water, bay leaf, celery, and onion to simmer. (I used my new crockpot! Hooray!)
9. When cauliflower and garlic are fully roasted, add to stock pot and allow soup to simmer for a few hours.
10. Before serving, fish out the bay leaf. Puree the soup mixture until smooth. Then add the milk or heavy cream. Salt and pepper to taste.
11. Serve in bowls and top with a spoonful of bacon bits. I imagine sliced scallions, parsley, or fried garlic slices would also make excellent toppers!
     

Ricotta Pasta Salad

The summer is here and that means time with friends and family - pot lucks, beaches, barbecues! That means hotdogs, hamburgers, coleslaw, wings, and potato salad. The All-American cookout.

A dear friend asked me to bring a pasta salad as a side to her barbecue. Of course, I'll be happy to bring what ever you need. Rather than opt for a traditional mayonnaise based salad,  I decided to get creative and stick to my cooking mantra.  Fresh is always better. And unfortunately, nothing spoils a picnic like lukewarm egg products. I decided that ricotta would make a more stable dish. I modeled my dish after the classic Caprese salad, with fresh soft cheese, cherry tomatoes, and basil. Baby spinach lightens the mix of flavors and adds a crunchy texture to the otherwise soft dish.

Ricotta Pasta Salad
Serves 10

1 pound dry pasta, orchiette preferred (I used shells but they tended to roll into each other) 1 pound cherry tomatoes, halved
8 ounces baby spinach, chopped
16 ounces ricotta
Three handfuls fresh basil leaves, minced (yes, that looks like a lot)
One garlic clove minced
5 sprigs fresh oregano or parsley, minced

1. Slice tomatoes in half, sprinkle with salt and a little sugar and place in a colander to drain excess water.
2. Prepare pasta in salt water as directed until cooked to desired softness
3. Chop spinach and place in the bottom of the serving dish
4. Slice and mince all other ingredients until pasta is done.
5. Drain pasta, and immediately transfer to serving dish, to cover the spinach (this wilts the spinach to take some of the rawness out.) Stir to incorporate.
6. Spread the ricotta over the top, allowing the cheese to melt a little.
7. Mix in the herbs and garlic into the ricotta a little at a time to control herb intensity.
8. Season the dish with salt and pepper liberally, and to taste.
9. Serve cold, room temperature, or hot (if you like creamy sauces).

Cabbage Kielbasa Soup

I never buy the same groceries. I always scour the window ads and browse the weekly circular to see what is on sale and menu plan based on my good finds. While I know this idea may not work for everyone, for most dishes I can plan ingredients and recipes on the go. Today's soup was born out of two purchases I never have on my radar: cabbage and kielbasa. (I channeled my secret Polish grandma that I never had.) The outcome was so tasty, I would definitely make it again.

Cabbage Kielbasa Soup

1 medium white onion
1 stalk celery
1 carrot
1 pound beef kielbasa
1 red pepper
4 cloves garlic
1 16 oz can crushed tomatoes
1 head green cabbage (about 3 pounds)

1. Prepare the onion, celery, carrot, kielbasa, and red pepper by dicing them into 1/2 inch cubes. Mince the garlic. Core and cut the cabbage into ribbons (1/4 inch by 1 1/2 inches).
2. In a 4 quart stock pot (or larger) heat 2 tablespoons olive oil. Sautè the kielbasa, onion, and garlic. When the onions have softened, add the celery, carrot, and red pepper. Sautè until soft.
3. On the side, boil a quart of water.
4. Add the can of tomatoes to the kielbasa and vegetable mix. Add the cabbage and boiling water to cover and reach the consistency you like.
5. Simmer for about 30 minutes. Season liberally with salt and pepper. A bay leaf, basil, oregano, or a little chili would be good too.

Serves an army.

Pumpkin Oat Pancakes (Gluten Free)

Autumn is good for only a few things: crisp apples, no air conditioning, pretty landscapes, and the return of the Pumpkin Spice Latte. Otherwise, it really just portends the winter apocalypse, but you know, let's be positive about my toes being perpetually cold between now and April.

To cheer myself of the cold morning blues, I was craving something that tasted like fall, but preferably with slightly less sugar. Pancakes came to mind as a great carrier of pumpkin spice, and a quick scan for similar recipes landed me on Cookie + Kate's banana oat pancakes. Now, Kate is a pro - her photos are amazing, the measurements exacting. and the recipes make you drool. I adapted her recipe, adopting the oat flour so the pancakes would be more whole grain, but substituting pumpkin for the banana.

Pumpkin Oat Pancakes
1 dry cup oats
12 oz pumpkin puree
1 inch grated ginger
2 tablespoons butter, melted
2 eggs
1 tablespoon sugar
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
pinch of salt, and nutmeg
1/2 cup warm water

1. Make oat flour out of old-fashioned oats: Pour one cup of oats into a food processor and process until it is ground well. (I also added a handful of almonds to the food processor to make the pancakes nuttier.)
2. Beat the eggs in a mixing bowl.
3. Add the pumpkin puree, butter, ginger, and sugar to the eggs and mix.
4. In a larger mixing bowl, mix the oat flour, baking soda, salt, and spices
5. Make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir a few times to incorporate.
6. The batter should be the consistency of melted ice cream. If it is too thick, add water or milk to thin it. Let the batter sit for 5-10 minutes for the oats to soak up the liquid.
7. Heat up a skillet or non stick pan. Spray with cooking spray if you're not using a nonstick.
8. Pour 1/4 cup of batter into the pan (to make a regular sized pancake). I made mini's so these were about 2 tablespoons of batter.
9. Cook for 3-4 minutes, until the pancake is cooked at the edges and the pancake comes off the pan easily. The pan side should be golden brown.
10. Flip and cook for another 2 minutes
11. Serve with maple syrup and apples.

Beef Taco Hamburger Helper Hack

Okay okay, you should know by now that we don't do processed food here at the Chic-Peas. The most processed we get is canned pumpkin and pre-made tomato sauce for lazy days. Kelly is probably going to facepalm that I'm even writing this recipe. Buuuuuuut I'll admit I grew up on things like Hamburger Helper, and Old El Paso taco mixes, and frozen pizza. That's because as a high school student, it was MY job to get dinner on the table most nights, and poor mom had to settle for what I was capable of making unassisted. Since then, thankfully, my eating habits and cooking skills have improved dramatically.

I had a pound of ground beef in the freezer and I was craving something savory, but would pack well for lunches. I had already made stir fry and fried rice this week, so rice was out. And ground beef should be cooked with a sauce that helps you pick up the little bits. And so I thought of Hamburger Helper. I haven't had Hamburger Helper in about 15 years.  Buuuuuuuuuuut I wanted it with veggies. I wanted it to be just a tiny bit cheesy. And I sure as heck was not going to buy a box to help me out. So we're going to do this the right way!

Beef Taco Stove Top Pasta (Hamburger Helper Hack)
1/2 pound lean ground beef
2 small potatoes
1 small onion
1 small bell pepper
1 jalapeno pepper
1 cup pasta sauce or tomato puree
1 cup milk
3 dry cups pasta shells (get the quick cook variety if available)
4 oz mild cheddar cheese
Salt, paprika, cumin
Cilantro to top

1. Prep your veggies and cheese by cutting them into 1 cm dice.
2. Heat two tablespoons of vegetable oil in a large skillet or saute pan. Using non-stick is ideal for this as this recipe can get rather messy!
3. Brown the ground beef and the potatoes until 90% cooked and crumbled.
4. Add the onion and peppers. Saute for a few minutes.
5. Add the tomato puree and the milk. Bring to a simmer.
6. Add the dry pasta and lower the heat to medium low. Stir the pot to make sure the pasta is wet. If the mixture doesn't have enough free liquid, add half a cup of water. Cover and stir every 2-3 minutes for about 10 minutes.
7. Add the cheese, which should be roughly chopped or shredded. Mix into the liquid so it melts.
8. When the pasta is cooked through, serve in bowls topped with chopped cilantro.

Gnocchi Alfredo with Peas and Shrimp

As frozen spinach and ricotta both went on sale last week, I knew I had to revive an older recipe: Spinach-Ricotta-Gnocchi. The tasty soft morsels of pasta are a labor of love, but incredibly delicious. In addition, they can be frozen uncooked for later meals. This time, I made the gnocchi with some pancetta, green peas, roasted garlic, and frozen shrimp for an amazing meal.

Gnocchi Alfredo with Peas and Shrimp
Serves 3-4, 20 minutes

2 cups frozen spinach gnocchi
1 bag frozen green peas (16 oz)
1 tablespoon diced pancetta (optional or substitute bacon)
1 tablespoon roasted garlic (or fresh)
 10 frozen shrimp
1/3 cup heavy cream

1. Boil a large pot of salted water. Cook the frozen gnocchi until they float, then use slotted spoon to remove from hot water. Run cold water over them and drain. 
2. Cook the frozen peas in the remaining boiled water, then drain.
3. Concurrently to boiling the water, heat a large saute pan on high. Add the pancetta and fray (note that you don't need to add oil here). After a minute or two, reduce heat to medium low, add the garlic and a pinch of chili flakes. Allow to saute and combine flavors until very fragrant. 
4. Add the peas and frozen shrimp and cook off any excess water. 
5. When the water is evaporated, add the gnocchi. Saute on medium heat to remove excess water, then add the heavy cream.
6. Allow the heavy cream to reduce on medium heat until thickened.
7. Spoon into bowls. Allow to cool for a few minutes prior to serving.

Chocolate Almond Muffins (Low Fat)

On my never ending quest to make breakfast a priority rather than an after thought, I proudly present you with Chocolate Almond Muffins. Reminiscent of Cocoa Puffs and the cocoa dusted Diamond brand almonds, the muffin is chocolately, but not overly so, and chock full of nutty goodness. I modified the recipe from Sparkpeople (link) and used ingredients I had on hand. Unfortunately that meant the muffins would be low fat rather than fat free, but its not like I'm counting calories anyway.

Chocolate Almond Muffins
Makes 12, takes 20-30 min


1 1/3 cup all purpose flour
1/3 cup cocoa
2/3 cup sugar
2 tsp baking powder
1 1/4 tsp baking soda
1/2 cup slivered almonds

3/4 cup (6oz. container) low fat yogurt
3/4 cup milk
1 tsp vanilla

1. Pre-heat oven to 400 degrees.
2. Mix all the dry ingredients in a bowl, sifting to avoid large lumps. Include the almonds here.
3. In a different bowl, mix all the wet ingredients.
4. Pour the wet ingredients into the dry bowl and fold. Be careful not to overmix the batter as this will make the muffins too dense. Its okay if there is still some dry powder here and there.
5. Bake for 12 minutes. 
6. Cool and enjoy.
    

Pork Congee (Jook or Rice Porridge)

While chicken soup is the American sick kid meal of choice, mine happens to be congee, a Chinese rice porridge. I actually used to hate congee, known as jook in my house. It can be bland, watery, and fickle when reheating. But as my mom continued to perfect her recipe and we added a multitude of ingredients, jook has become one of my favorite comfort foods. Its filling and hearty, without being heavy. Its hot and replenishes you with fluids in an easy to digest dish. And best of all, its very easy to customize to your tastes.

My house always begins with making stock. I favor pork stock because its easier to make and there are less hazards from small bones. Making chicken stock requires straining and its easier to have stringy meat, although the flavor is cleaner. Feel free to use canned broth and skip steps 1-5.

1.5 pounds pork bones (my super market carries neck, mom gets the spine - anything goes)
1 onion, small diced
1 rib celery, small diced
3 thick coins ginger
3 cloves garlic, slightly smashed
1.5 cups dry rice
6-8 mushrooms, sliced

Topping (per serving):
1/2 scallions, sliced thinly
1 teaspoon sesame seeds

1. Take a large pot and heat on high for a minute.
2. Sear the pork bones until browned on all sides.
3. Turn the heat to medium. Add in the chopped onion, celery,  ginger, and garlic. Scrape the brown bits from the bottom of the pot. (If it seems too difficult, add in a tablespoon or two of rice wine or water.
4. When the onions are translucent and cooked through, add water to cover the contents of the pot. Turn heat to low and let it simmer for an hour.
5. 30 min before dinner, uncover the pot and check the water level. Add more to cover the contents of the stock.
6. Optional step: Remove the pork bones. And separate the meat. From the bones. Put the meat into a bowl and shred. Discard bones.
7. Add the uncooked rice and stir. Let the pot simmer, covered for 30 minutes, stirring every 5 minutes. At the end, as the rice is cooked and the rice begins to break into smaller grains, you will need to stir more often
8. because the bottom will stick. I like my congee thick, about oatmeal consistency. If you like it thinner, you can always cook shorter or add more water.
9. Serve topped with scallions and sesame seeds.

Cheater's Baked Eggplant Parmesan Casserole

I really like eggplant. Not only do I like it in French cooking, I also love it in Chinese food. And now, Italian! However, traditional eggplant parmesan or rollatini tends to be breaded and fried. These dishes are tasty, but high on oil and preparation time. What's a Suli to do?


Blogger FoodWishes solves that problem for me with a very nifty video on Eggplant Parmesan Casserole. I've modified the recipe for the materials I had on hand for tonight, time, a smaller portion, and my particular tastes. I know the ingredient list looks long, but most of it is for amping up the sauce, which is totally optional.

Baked Eggplant Parmesan Casserole
Serves 6

The layers:
2 Chinese eggplant (the long kind) sliced diagonally 1/3rd inch thick. You need enough for two layers in a 9x9 inch glass casserole dish. (all excess should be cubed and added to sauce)
1 tomato, sliced 1/2 inch thick. You need enough for one layer. Extra goes to sauce.

Sauce:
1 jar marinara sauce
4 cloves garlic, sliced
1 onion, diced
1 green pepper, diced
2 tsp sugar (optional. used to cut the acid in the sauce)
Large pinch red pepper flakes
Large pinch dried basil

Cheese Mix:
4 mozzarella sticks, pulled into thin strips
1/2 cup grated parmesan
3/4 cup ricotta (1/2 cup cream cheese for me - I was out of ricotta!)
large pinch oregano and basil

Breadcrumb mix:
1 1/2 cups breadcrumbs (a slice of wheat and sourdough crumbled)
1/2 cup grated parmesan
1 tbsp olive oil

1. SAUCE: Heat a saute pan with 1 tsp olive oil. When warm, add onion and garlic and cook on medium heat.
2. When onions are translucent, add green pepper. Add the extra eggplant or tomato from the prep too.
3. Allow sauce to simmer as you prep other ingredients. Watch the sauce and add water if the sauce becomes too dry/crumbly. 
4. Preheat oven to 375 degrees F with the rack in the middle.
5. CHEESE: Mix together the ricotta, parmesan, and herbs. If the mix is a little tough to come together, add a little hot water or microwave for a few seconds.
6. BREADCRUMBS: Mix the breadcrumbs with the parmesan and olive oil. 
7. Assemble the casserole. Pour in about 1 1/2 cup of the sauce to cover the bottom of the dish (may take a little more or less). 
8. Place the eggplant slices in a single layer. Top with the ricotta/parmesan mixture.
9. Add the single layer of tomato. Top with the shredded mozzarella.
10. Add the last layer of eggplant. Top with another 1 1/2 cup of sauce. making sure to fully cover the eggplant and get the sauce into the crevices. Do not pack the sauce down.
11. Top with the breadcrumb mixture.
12. Cover with aluminum foil. Bake for about 40 minutes. 
13. Remove foil and bake for another 20 minutes until top is golden brown and casserole is bubbling.
14. Insert a knife into the casserole. If the knife goes through without resistance, its cooked through. Otherwise, continue baking for 10 minute increments.
15. Allow casserole to cool for 15 minutes before serving so that the slices will come out neater and you don't burn the roof of your mouth!

Optional: Add a layer of frozen chopped spinach to the sauce or as an additional layer! 

Tomato Stew

Tomato Stew with Shrimp
Serves 4

3 tbsp olive oil
1 red onion, diced
4 cloves garlic, roughly chopped
16 oz can pureed tomatoes
1 cup collard greens, sliced in ribbons
1 red and 1 green bell pepper, diced
1/2 tsp red chili flakes
1 tsp basil
1.5 tsp oregano
1 tbsp sugar
1 tsp pepper
1 tsp salt (or to taste)
5 frozen pre-cooked shrimp per person
Cilantro, fresh basil, parmesan, or mozzarella to top

1. Prep onion and garlic as directed.
2. Heat a pot over medium heat with the olive oil. When hot, add onion and garlic. Sautee until onion is translucent.
3. Pour in tomatoes and reduce heat to medium low. Then prep other ingredients while tomato puree begins to reduce.
4. Add all other vegetables and seasonings. Cover and simmer for 20 min. (In the meantime, you can make some pasta or rice to serve your stew with).
5. Add the shrimp and stir into stew. Cook for an additional 5 minutes.
6. Serve immediately.

Tips:

• Shrimp does not need to cook long. Shrimp should be added for the portion meant too be eaten today and not saved for tomorrow!
• Cut acidity by adding more sugar or olive oil.
• Would be great with a spicy sausage rather than shrimp, which should be cooked at the beginning with the onion.

Chicken Stew

When it gets cold, nothing makes me happier than hot food. Now you've seen my Chicken Stock and Tofu Stew, but I wanted to make something a little more traditional and Americana this time. Hence, Chicken Stew!


Chicken Stew (6-8 servings)
leftover chicken bones in your freezer (I had about 3 sandwich bags full)
3 chicken thighs/drums, skinless, and with the meat scored (aka cut parallel lines to the bone. Helps you to tear the meat off into edible chunks later)
1 large carrot, rough chopped (bite size chunks)
4 stalks celery (bite sized)
2 medium potatoes (bite sized)
1 onion, diced
2 garlic cloves
1 large bay leaf
6 cups boiling water
pepper
salt
oregano
cumin

1.  Heat a large pot. Add olive oil and swirl to coat the bottom.
2. Add the chicken bones and sear. When you start seeing "brown bits" on the bottom, deglaze with a few spoons of beer or wine.
3. Add the chicken thighs and drums. Sear. Flip over and sear the other side. When things start to stick, add more beer and/or start adding onion.
4. When the chicken is fully cooked on the outside, add all the vegetables. Celery leaves included. Scrape all the brown bits from the bottom of the pan. Add a teaspoon of salt, pepper, oregano, the garlic, bay leaves, and a pinch of cumin.
5. Slowly pour in the boiling water. The water shouldn't be enough to cover all your ingredients - you're making stew, not soup.
6. Bring back to a boil, then to a simmer. Monitor for 10 minutes and skim the scum from the top.
7. Let simmer for 2-3 hours. Taste test for salt and how thick you would like the stew to be. As the veggies cook, they will thicken the soup.
8. Grab your trusty chopsticks. Fish out all the bones and the bay leaves and discard. After two hours, the meat should fall right off the bone into shreds. 
9. If your soup is not thick enough, mix a teaspoon of cornstarch with a tablespoon of water. Stir slowly into the soup stock.
10. Serve! Great with crusty bread OR...

Chicken and Dumplings (aka day 2 of chicken stew)

for one serving

One pint Chicken Stew

1 teaspoon butter, melted

1/3 cup flour

1/6 cup milk

1/2 teaspoon baking powder

pinch of salt

pinch of oregano and/or basil flakes

1. Reheat the chicken stew on medium heat. Check and see if there is enough liquid to create the consistency you like. I usually have to add a quarter cup of milk. Bring to a simmer
2. Meanwhile, melt the butter in a bowl. 
3. Add the flour, milk, baking powder, salt, and herbs
4. Incorporate into a batter - should be goopy
5. When the stew is simmering, give it a quick stir. Drop the batter into the stew one heaping teaspoon at a time. DO NOT STIR. Let the dumplings sit on top of the stew. 
6. Cover the pot and let it simmer for 15 minutes. The steam of the stew will cook the dumplings.
7. The dumplings are done when you insert a toothpick and it comes out clean. Carefully spoon out the stew and dumplings and enjoy!

Basic Fried Rice

Every Chinese kid has nostalgic memories of their mom/grandma/aunt/dad/etc making fried rice. Fried Rice is a staple of Chinese food. Its also a great way to utilize tons of extra rice and food you have into a convenient meal! And as complicated as it may look, its actually super super easy.

Fried rice, in my humble opinion, should always contain the following:

- Something fatty (bacon for me, lap cheung for my mom, spam for Perry)

- Something crunchy (celery, shrimp, carrots, or onion)

- Egg - the creamy protein draws the rice together

- Soy sauce. The rice really needs a good slosh of it to bring out the color people expect of fried rice, but more importantly, to bring out all the flavors of the ingredients. Carbs always need a lot of salt.

 

Suanne's Fried Rice 

Serves 3-4, all ingredients (minus rice) are optional and exchangeable. Took me about 45 min.

1/4 cup of pre-diced bacon (probably amounted to 3 strips of bacon)

1 red pepper, diced

2 stalks celery, diced

big handful of frozen spinach (chopped, not whole leaf. defrosting is good, but not 100% necessary)

3 cloves garlic, minced

2 eggs, beaten

8 oz diced chicken, pre marinated (optional)

3.5 cups of already cooked, been-sitting-in-the-fridge-too-long, dry rice

2 scallions, diced

1-2 tablespoons of soy sauce - you'll need more than you think

dash of sriracha (why not?)

1. Heat a large wok (or in my case, a stainless steel pot) until hot. Take the bacon and saute until almost crispy and dark red.
2. If you have extra meat, add here. If you need extra oil, please add it.
3. Add celery, red pepper, and the spinach. Hm. Tomato paste would be good too... Saute and scrape the brown bits from the bottom of the pot. 
4. Add the garlic and an extra drizzle of oil - olive or canola. The next steps will make a lot of stuff stick to your pan - you're hereby warned.
5. Add the rice. Break up the large chunks with a spatula, but don't crush the rice. You want the grains to stay whole. Fry with the existing veggies and such, but keep the rice moving - if you let it sit it will stick to the bottom!
6. When the rice is dry and fully incorporated with the veggie mix, pour the eggs over the rice. Again, keep mixing - eggs will stick to the bottom of the pan too!
7. As the egg cooks, add the scallions, soy sauce, sriracha, and any other flavorings (I added a pinch of curry). 
8. Turn the heat off the pot. When the egg is fully cooked (you may not even see it since the rice soaks it up) serve.
9. Enjoy!

Spinach and Mushroom Cream Pasta

Some days, I just want something decadent. And while this goes against the grain of my usual eating habits, some days a girl has got to have her carb fix! And like a true Chic-Pea recipe, this one is good enough that you'll be begging for leftovers.

Spinach and Mushroom Cream Pasta
Serves 4 to 6, takes about 45 minutes

1 pack of pasta (we used a sleeve of spaghetti in the photo, but comparable to a pack of shells)
1/3 lb bacon, diced (use a non-serrated knife and make sure its really sharp or it will take you forever)
1 lb frozen chopped spinach
1 lb mushrooms, diced
4 cloves garlic, minced
1 cup half and half
1/2 pack of shredded mozzarella (or 3 string cheese sticks!)
tsp oregano
basil if you have it
pepper and salt to taste (you shouldn't need much salt.)

1. Set your pasta to boil in salt water. I like shells or ziti for this recipe because everything ends up being the same size, but the picture uses spaghetti so its versatile. Once the water boils, cook for 6-8 minutes until al dente (cooked right through but not squishy. it should still have some chew to it). Rinse under cold water and drain.
2. Heat a large skillet. When hot, cook bacon until it renders all its fat, is a dark pink, and a smidge crispy. 
3. Add the garlic and saute in the bacon oil. 
4. When the garlic is fragrant, add mushrooms. If the mushrooms aren't cooking well because the pan is too dry, add a quarter cup of the half and half and turn the heat down to low. Make sure you scrape the yummy brown bacon bits off the bottom of the pan - that is the real flavoring to your sauce!
5. When most of the mushrooms have cooked, add the spinach. The mushrooms and spinach will give off a lot of water. 
6. Add the remaining half and half. The contents of the sauce should be level with the amount of liquid. If you don't have enough, add milk or water.
7. Cook on low for another 5-10 minutes to incorporate the flavors. 
8. Just before serving, add two handfuls of the shredded mozzarella to the sauce and mix. This will thicken the sauce and give it an added boost of creaminess.
9. If you have ziti or shells, add to the sauce and mix thoroughly to incorporate the "chunky" bits of the sauce with the pasta. If you have long noodles, serve the sauce over the already plated noodles.
10. Enjoy!

Mmmm ... Mmmm ... Meatloaf!

So, I haven't posted much lately - sorry to my co-author and all of our soon-to-be fans!

But fear not, my friends, for I bring you a new take on an old favorite (or not-so-favorite)! I've taken what can be a tired, boring, bland meal and turned it into a juicy, satisfying, filling comfort food.

It takes a little bit of work, but it freezes and reheats well. (I'm all for anything that freezes well: homemade food is so much better than TV dinners. Bleh!)

And now, without further ado, I give you one of the best meatloaves you'll ever taste!


Mmmm ... Mmmm ... Meatloaf
- 1 red onion, roughly chopped
- 3 cloves of garlic, minced
- 1/4 cup of carrots, diced
- 1/4 cup of celery, diced
- A splash of red wine (Either regular wine or cooking wine is fine.)
- 1/4 cup of green onion, chopped
- a handful of baby spinach
- 1/2 pound of ground turkey
- 1/4 cup pumpernickel crumbs (You can use any type of bread, but I like the flavor of pumpernickel. Also, bread that's more stale than fresh works better. Trust me.)
- 1 egg
- A few dashes of Worcestershire sauce
- 1.5 tsp. cumin
- 1/2 tsp. coriander

1. Preheat oven to 350 degrees Fahrenheit.
2. Sauté the red onion, garlic, carrots and celery in a small amount of olive oil until they are tender.
3. Deglaze the pan with the red wine and let it reduce a bit.
4. Add the green onion and spinach. Cook until the spinach wilts. Remove from heat.
5. In a large bowl, mix the rest of the ingredients with the veggies and another splash or two of red wine. (Use your hands - it's the best way to mix it! Just be sure to wash them well both before and after.)
6. Press the mixture into a loaf pan and cover with foil.
7. Bake for 30 minutes, then remove foil and bake until a thermometer inserted into the center of the loaf registers 165 degrees Fahrenheit (about 15 to 20 minutes). There should be a nice crust on the top.
8. Once the meatloaf is cooked, remove from oven and let sit for at least ten minutes before cutting. (If you cut it immediately, all the juices will leak and the loaf will become dry!)
9. Enjoy!