Quick and Easy Tomato Sauce

Last Monday was Earth Day. It was also Meatless Monday. Reducing meat consumption is a great way to help combat climate change, so I try to stick to having vegetarian meals on Monday. I whipped this up in about 15 minutes. For one serving, I took the leftover canned tomatoes that I had in the freezer (about two whole tomatoes, plus some sauce) plus half of a fresh tomato and heated them in a pot with some minced garlic, a little olive oil, and some basil leaves. The tomatoes were broken down pretty well, but I decided to give them a mix with the immersion blender to make the sauce even smoother. You can serve this with basically any pasta. Sprinkle with parmesan cheese (the real kind, not the crap from Kraft), add a nice slice of crusty bread, and voila! You have a simple, easy meal that's entirely meatless and vegan if you forgo the cheese. Delicious!

Cabbage Soup

Cold weather is upon us here in Boston, which means soup. I actually made this soup the day before Sandy came to Boston, as I still had quite a bit of cabbage left from my Farmer's box. This cabbage was huge. I wish I had a picture. It was actually half of a head of cabbage, and it weighed in at 5 lb 14 oz, making the entire cabbage ~12 lbs. Craziness. So, with all this cabbage I needed to do something. I called my mom, and she told me to e-mail my aunt for the recipe for my great-grandmother's cabbage soup. Here it is. I'm transcribing it from a handwritten recipe, so I'll try to leave the idiosyncrasies in. I think it was written down by my grandmother, based on the bizarre underlining, but it's legible so I'm not sure.

1 large head cabbage (4 or 5 lbs) (n.b. my pot could only hold 4 lbs)
4 or 5 medium boiling potatoes
1 pint heavy sour cream
3 sour salt chips, which is called sour salt (can only be bought in a Jewish store) (n.b. Despite living in Brookline, which is home to quite a few Jews, I couldn't find sour salt. The internet told me it was citric acid, so I just used a lemon)
6 very large size onions
1 tablespoon or more salt (to taste) (6-8 qt size pot)

Shred cabbage with knife (not fine) and put into large pot with (more than to cover) water

While that is boiling peel potatoes and insert right in pot in quarters

While this is boiling brown onions VERY brown (n.b. this is excessively underlined) with LOTS (n.b. again, very underlined) of butter and when real brown pour in the sour cream (something illegible) and on LOW FLAME (n.b. again, underlined, you don't want to curdle the sour cream) mix all liquid.

These are my onions. They're pretty brown, but I got bored. Getting your onions really brown takes quite a while. I think this was after 30 minutes.

Merge together very well until no liquid in pan.

Pour back into soup. Not a high flame (or cream will curdle), but low simmer. (Scrape all brown from pan and pour into soup). Remove the potatoes and smash and insert in soup.

Add sour salt to taste (one nice size or 2 small ones) just to give it a little tart and cook one hour.

All in all about 2 hours of cooking time.

My soup. I toasted some rye break to go with it.

Quick and Easy Dinner

This is one of my favorite go-to recipes for a quick, easy dinner: Stir Fried Sesame Shrimp and Spinach. No pictures, because I was hungry. It's easily adaptable for one person; I'll take one serving of frozen shrimp and then enough spinach to fill the frying pan that I'm using. It will cook down. I like to keep frozen shrimp on hand (not pre-cooked, preferably peeled by EZ peel is also fine) because they cook quickly and they're easy to prepare. It doesn't seem like a pantry staple, but there have been numerous nights where I'll just take out some frozen shrimp and whip something up. Even if I don't take them out to defrost, if I run some hot water over it takes care of it. I don't use ginger with it, since I use a ginger infused stir-fry oil, but if I have some I'll toss it in. I also don't put the chili flakes in, since I'm not a huge fan of spicy food. It's good plain, but also good with rice, which you can just make in the rice cooker. Today I added some broccoli to up the veggie content, which I got from the new Brookline winter Farmer's Market.

Pickles

One of the farmers at the BU Farmer's Market does a CSA. I don't get a season share, since I live alone, but I'll do the week-by-week. A while back, I got a bunch of pickling cucumbers. I also have pickling spices, because I'm a weird impulse shopper and I bought them back when I lived in Irvine. I had six cucumbers, which I quartered to make 24 pickles.

I made a sort of dill-half sour combo, which turned out pretty well. This is what I did for the six cucumbers.

6 pickling cucumbers
5 cups water
1/8 cup white vinegar
1/8 cup salt--many recipes call for pickling salt, but regular salt will do. I used salt with no iodine or caking agents, as that can make the brine cloudy.
1/2 tsp pickling spice
4-5 garlic cloves, coarsely chopped
Couple sprigs of dill


Boil water, salt, and vinegar. Quarter cucumbers, place in a jar. I used a storage jar that I had lying around. Pour mixture in jar, add spices, garlic, and dill sprigs. Put in refrigerator and let sit overnight. Eat delicious pickles.

Seriously, this was so easy and they turned out really well. I had no idea it would be this easy.

Hard Cider

Been making some hard cider recently, now that apples are in season.  It's incredibly easy. The latest batch to come out: Hints of Citrus.

1 Gal apple juice (fresh)
1 cup orange juice
1 cup brown sugar
orange zest
Champagne yeast

Mix ingredients, wait a week or so for fermentation, add 1 Tbsp honey to jars (for carbonation), bottle.



Next batch: Raspberry cider
1 Gal apple juice (fresh)
1 lb frozen raspberries
1 cup honey
Champagne yeast

See previous recipe for details.


More to come, hopefully.

Fruit and Cream Oatmeal

Some people consider breakfast the most important meal of the day. I used to get packaged oatmeal with fruit flavors, but now I try to eat local and minimally processed food, so I just buy a box of any kind of plain, instant oatmeal (ok, so I mainly started buying it to try and lower my cholesterol with the soluble fiber). I buy instant because I don't really have time in the morning to spend 30 minutes making Irish oatmeal. Now, I know you can make a giant batch and then portion it out and reheat it, but I don't really trust how that will turn out. Also, I like to cook the fruit with the oatmeal so that the fruit juice permeates the entire bowl of oatmeal. This way you get fruit flavor in every bite. So without further ado, here is how I make my fruit and cream oatmeal.

Ingredients:
Oatmeal (I use some form of instant, generally. Right now I have Instant Irish and Trader Joe's instant steel cut, which takes a little bit longer to cook, at 8 min. When I use that, I just start the water boiling, add the oatmeal, and make my lunch while it cooks.)
Any kind of fruit (good choices include peaches, blueberries, strawberries)
Butter, half & half, some type of sweetener (I use honey or maple syrup, depending on the fruit), cinnamon, all to taste

Cook the oatmeal according to the directions on the package. I don't microwave, because I usually just end up with a mess, and as I mentioned above, I like to put the oatmeal and the fruit in the boiling water at the same time to get a consistent fruit flavor. When it's done, just spoon it into a bowl, and add the toppings to taste.

Fresh Peas

English peas (shell peas) are in season in New England right now, although I'm not sure how much longer you'll be able to find them in the farmer's market. If you can't get English peas in the shell fresh, just buy them frozen. I thought I would pass along a tip that I learned from Mark Peel, executive chef at Campanile in Los Angeles. As you shell the peas, divide them into three groups--small, medium, and large. I like to do this in front of the TV, since it's a little tedious, but luckily all the peas in one pod tend to be about the same time, so you don't have to sort through individual peas. The peas cook at different rates, so put the large ones in first, then the medium, then the small. You'll get perfectly cooked peas every time.