Category Archives: Editing

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Chicken and Mushroom Soup (Wok Cookbook)

4 oz chicken breast

1 oz dried mushrooms

4 c broth (I used 1/2 chicken, 1/2 mushroom)

(opt:  1/2 oz Szechuan mustard pickles, 1 oz bamboo shoots, 1 oz cooked ham)

Marinade:  1/2 tsp salt, 1 tsp white or rice wine, 1 tsp cornstarch (or flour)

Cut chicken and mushrooms into thin slices.  Marinate chicken (at least 15 minutes).  Bring mushrooms to a boil in the broth.  Take broth off heat and add marinated chicken carefully.  (Slipping it in with chopsticks worked well.)  return the broth to a medium heat and heat until chicken is done.

(If you want to use the optional ingredients, put them in with the mushrooms.)

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Spam Stuff (Alice Wesner)

2/3 – 1 can spam, diced

2 medium potatos, diced

1 tomato, sliced

1 can Cheddar Cheese soup

1 can mushrooms

(onion powder, oregano, celery seed to taste)

Brown spam.  Add potatos and 3/4 c water.  Cover.  Cook until potatos are partly done – approx 5 minutes.  Lower heat.  Add rest and cook until the potatos are actually done.  Add water as needed.

I approached this recipe with a good deal of skepticism, due to spam being involved.  After much commentary by my partner on how good it was, I decided to try it.  It was surprisingly tasty.  It hasn’t exactly become a staple, but it has become consistent.

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Homemade Yogurt

2 qt whole milk
1 c plain yogurt
1 c half and half

Bring milk to boil.  Remove from hear, pour into glass jar.  dilute yogurt in 1 c cool milk and the 1/2 & 1/2.  Gradually add this mixture to the remaining milk, stirring slowly.  Place container, covered, somewhere safe.  Cover with a towel or blanket and leave overnight.  To make it thick, take off excess liquid with 3-4 paper towels.

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Tips for getting protein (not from meat)

Tips for grains:
Use 1/3 cup soy grits with every cup of grain
or
Use a milk product with grain.
or
Use 1/3 cup seeds with every cup of grain.

Tips for beans:
Use 1 1/3 c grain to every cup beans.
or
Use a milk product with every dish that is mainly beans.
or
Use 1/2 c seeds to every 1/3 c beans

Tips for peanuts:
Use 1 c seeds for every 3/4 c peanuts

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Blueberry Jam (Rombauers)

Wash, choose, measure – blueberries

Put in a heavy stainless steel pan.  Crush bottom layer.  Add 1/2 c water if it doesn’t seem to be enough juice.  Cook over moderate heat, simmering until almost tender.  Add 3/4 to 1 c sugar (heated) for each cup of blueberries.  Stir and cook over low heat until a small amount dropped on a plate stays put.  Place in hot sterilized jars.  Process for 15 minutes in a boiling water bath.

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Golden Milk Tea (Bhajan)

2 T turmeric

1/4 c water

1 c milk

1 tsp almond oil

honey (and cinnamon) to taste

Stir together turmeric and water in a small saucepan.  Bring to a simmer, and allow to cook, stirring occasionally, until a thick paste is formed.

Use 1/2 to 1 tsp of the paste for each cup.  Combine the paste, milk, oil, and honey in a saucepan and cook slowly, stirring, until it comes to a boil.  Remove from heat.  Whisk or blend.  Drink.

This pretty consistently makes me feel better.

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Apple Butter

Wash, remove stems, and quarter:  4 lbs apples

Cook slowly until soft in:  2 c water, cider, or cider vinegar (I prefer the non-water options.)

Put fruit through a fine strainer, measuring the pulp as you go.  Add to each cup of pulp – 1/2 c sugar.

Add to the end result:  1 tsp cinnamon, 1/2 tsp cloves, 1/4 tsp allspice

Or for Curried:  1 tsp turmeric, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp cinnamon

Or for Red Chili:  2 tsps red chili powder

Cook the fruit butter over low heat, stirring until sugar is dissolved.  Continue to cook until it thickens.  Pour into hot sterilized jars.  Process in boiling water for 15 minutes.

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