How To Cook Everything Lightning-Quick Fish Soup

How to Cook Everything Lightning-Quick Fish soup

5 c. fish stock (Joy’s Fumet)

1 onion

1 tbsp garlic

1 tsp paprika

1 tbsp olive oil

1 c. canned tomatoes with juice

Salt and pepper

1 ½ lbs seafood (I used shrimp)

Minced fresh parsley for garnish

Combine all ingredients except for fish and parsley. Boil, then turn to medium and cook for 5 minutes. Add the seafood and cook through—about 5 minutes. Garnish with parsley!

Rating: A, easy, yummy, hearty.

Deceptively Delicious Macaroni and Cheese 2

Deceptively Delicious Macaroni and Cheese 2
1 ½ c. whole wheat elbow macaroni
1 c. milk
½ c. chickpeas (or other light-colored bean)
1 ½ c. shredded cheese (cheddar or Monterey jack)
Pinch salt
pinch paprika
pinch pepper
Cook and drain the macaroni. Meanwhile, puree the chickpeas and milk.
Cook the milk mixture in a large saucepan over medium heat for 2 minutes, until it’s smooth. Add the cheese and cook until melted and creamy. Stir in the seasonings and then add the macaroni.
Rating: B. Yummy.

Cabbage Soup

Cabbage Soup

Olive oil

2 cups chopped cabbage

1 onion

1 sweet potato

5 c. beef broth

Saute the cabbage, onion and potato in the oil on low heat for10 minutes or so—until the veg is getting tender. Add the broth and simmer for 20 minutes or so. Stir in a little fragrant cheese or whole wheat croutons, and voila!

Becca's...Red...Rice....

This was a shockingly easy beautiful little side dish the other night.
Red...Rice....

2 tbsp or so olive oil
2 cups cooked rice
3 tbsp or so tomato paste
sea salt
pepper
fresh cilantro, chopped

Heat the olive oil in a saute pan, add the tomato paste and spread it around, let it cook for 30 seconds or so. Add the cooked rice and the salt, combine it all thoroughly, and stir it until the rice gets a teeny bit carmelize. Grind some pepper and toss with cilantro, and voila. Practically instantaneous.

Becca's Bean Gunk

Originally published at Run and Not Be Weary

Matt and I fell in love in our dingy student apartments over steaming bowls of this stuff. It's fast, easy, made of cheap ingredients, and tasty too!
Bean Gunk

olive oil
sea salt
one onion, chopped
garlic
2 or 3 cups of vegetables: celery, carrots, peppers--even fennel or hard squash would be good, too.
1 can of stewed tomatoes
1 can of black beans, with their juices
fresh herbs-- cilantro is my favorite
other possible additions: chipotle tabasco, cumin, smoked paprika, turmeric

Saute the onion, garlic in the olive oil until they're a little bit carmelized. Add whatever spices and the veg and cook for a few more minutes until everything is really combined and smelling amazing. Then add the tomatoes and the beans and let the stuff simmer for 10 minutes or so, until it thickens a little bit and everything is thoroughly combined. Add the chopped fresh herbs and voila!
I like to serve it on rice, with maybe some cheese or sour cream on top.

Note: You could expand this into a soup easily-- just add broth and/or white wine when you add the tomatoes.
I hope you enjoy it!

Aunty Adele Loo's Shockingly Delicious Bread Pudding

The name says it all, folks:
Aunty Adele Loo's Shockingly Delicious Bread Pudding

2 c. warm milk
5 c. bread cubes
2 beaten eggs
3/4 c. sugar
1 tsp vanilla
1/2 tsp cinnamon
1/2 c. raisins (optional)
3 tbsp butter

Preheat oven to 300. Pour warm milk over bread cubes in a large bowl. Add and mix together the eggs, sugar, vanilla, cinnamon and raisins. Pour into a greased 8" pan. Top with dots of butter and bake for 45 minutes until knife comes out clean.
Aunty Adele adds in all caps, "Please note, I usually double the recipe and bake in a 9x13" pan"

Rating: A slobbery and infatuated A+
Notes: Aunty Adele brought this to a potluck and knocked all the other ladies on their butts. She finally acquiesced to our begging for the recipe by bringing about 50 printed copies to church. My copy, crunchy now with butter and milk stains, is folded cozily into the jacket of my Joy. But I figured I should put it here for safe-keeping, too. Thanks Aunty!

Deceptively Delicious Oatmeal (with Sweet Potato)

Oatmeal (with Sweet Potato)
From: Deceptively Delicious

1 c. milk
1/4 c. brown sugar
1/4 c. sweet potato or pumpkin puree
1 tsp vanilla
cinnamon to taste
1 c. old fashioned oats (I shamelessly endorse Coach's Oats)
2 tsp peanut butter
dried fruits and nuts
pure maple syrup, for serving

Combine the milk, sugar, sweet potato, vanilla, and spice. Bring to a boil, then add the oatmeal. Simmer until the oatmeal is soft, 2-5 minutes. Stir in the peanut butter. Serve with fruits and nuts on top, milk, and warm maple syrup.

Rating: B
Notes: Good, but kinda like eating a delicious brick. I would leave out the peanut butter next time, or seriously reduce it.

Deceptively Delicious Turkey Chili

Turkey Chili
From: Deceptively Delicious

1 tbsp olive oil
1/2 onion, chopped
1 lb ground turkey
2 cloves garlic, minced
1 tbsp chili powder
1 tsp salt
1/4 tsp sweet paprika
pinch pepper
1 can chopped tomatoes
2 liters chicken broth
1/2 c. red pepper puree
1/2 c. carrot puree
1/4 c. cornmeal
2 tbsp flaxseed meal
1 can kidney beans

Cook the onion in the olive oil in a large pot, till it softens. Add the Turkey to the pot, and sprinkle with the spices. Stir until the meat is cooked through, 5 minutes. Stir in the tomatoes, beans broth, purees, cornmeal, flaxseed meal, and stir. Bring to a boil, reduce the heat, and simmer, covered for 15-20 minutes, until it's nice and thick.

Rating: A
Notes: I like adding the beans with the tomatoes, earlier than the original recipe suggests , so that the beans can absorb all those flavors.

Hawaiian Style Enchiladas

Hawaiian Style Enchiladas

1 lb kalua pig, already cooked and shredded (or, okay, any other cooked meat.)
3 c. of cabbage, green or red or both
6 tortillas, or more, whatevahs
1/2 c. grated monterey jack cheese
chipotle tabasco to topper.

Preheat the oven to 400. Throw the tortillas in there to get soft-- just 5 minutes. Meanwhile, saute the pork and the cabbage in a heavy skillet. Grease a casserole dish, then put a bunch of the pork and cabbage in each of the tortillas. Roll 'em up, put 'em in the casserole dish. Dump any extra pork-cabbage stuff on top, and then put the cheese on top. Bake for 10 minutes till the cheese is nice and melty. Voila! Too easy!