I joined a new-to-me CSA (Community Supported Agriculture) recently and got my first box of fresh produce this week. The box included: collards, red Russian kale, red leaf lettuce, strawberries, spring onions, and snow peas. Off to a good start. I am so excited to see what the next 11 CSA boxes hold.
I created this soup recipe to use the snow peas and a spring onion from this week’s CSA box. Spring onions are not the same as green onions (AKA scallions), but if you can’t find spring onions I think green onions are an acceptable substitute. This article is a nice explanation of the difference between spring onions, green onions, and scallions.
I used a couple of shortcuts for this soup. I used ginger paste from a tube that I got at Trader Joe’s and pre-cut matchstick carrots I got at Publix. It’s okay to use the shortcuts. It’s okay to make your life easier when you can.
Chicken and Snow Pea Noodle Soup
1 tablespoon canola oil
1 clove garlic, made into a paste
1 tablespoon of ginger paste (or 1/2-inch piece fresh ginger, made into a paste)
1 – 3 tablespoons sriracha or sambal olek, to taste
1 medium-sized spring onion, white part and some green, thinly sliced
8 cups chicken broth
2 chicken breasts, thinly sliced
1 carrot, julienned (or about 1/2 cup of matchstick carrots)
8 ounces snow peas, trimmed and halved
juice from one lime (about 2 tablespoons)
2 tablespoons of fish sauce, or to taste
rice vermicelli noodles, cooked according to package instructions and drained
cilantro (mint and Thai basil would be nice too)
fresh chile, thinly sliced
Heat the oil in a soup pot over medium-high heat. Add the garlic paste, ginger paste, and sriracha or sambal olek. Cook, stirring, for 1 minute. Add the sliced spring onions and cook another minute or two. Add the chicken broth and bring to a simmer. Let simmer for 5 minutes.
Add the chicken to the simmering soup and cook until no longer pink. Add the carrots and snow peas. Bring the soup back up to a simmer. Add the lime juice and fish sauce and take the soup off the heat.
Serve the soup over cooked rice vermicelli noodles. Top with fresh cilantro leaves and sliced chiles, if you would like.
Each year I make this stew (or a version of it) to celebrate St. Patrick’s Day. It is delicious and totally worth the time it takes to babysit it so that it does not burn.
This year I served it with mashed red potatoes and fried cabbage.
Steak and Guinness Stew
2 pounds stew beef
2 tablespoons canola oil
1 large onion, chopped
8 ounces white mushrooms, sliced
2 cloves garlic, minced
1 1/2 cups beef broth
1 14.9 ounce can of Guinness
4 tablespoons cornstarch
salt and black pepper, to taste
Puff pastry squares (measuring about 4 inches by 4 inches), baked according to package directions.
Heat the oil in a heavy pot over medium-high heat. Brown the stew beef. Add the chopped onions and cook until softened. Add the sliced mushrooms and garlic. Next, add 1 cup of the beef broth and the Guinness. Mix the cornstarch in the remaining 1/2 cup of beef broth and add to the other ingredients. Bring the stew to a slight boil and then reduce the heat to low. Cook on low for 2 hours, stirring very often, until the beef is tender. The stew has the tendency of sticking to the bottom of the pot, so be sure to stir often. Season to taste with salt and pepper. To serve, spoon the stew onto a plate, and top with a pastry square.
This is another favorite from my childhood. It’s a Southern classic. My Dad used to add in shredded sharp cheddar cheese, minced onion, and minced jalapenos to his hot water cornbread mixture before frying. Experiment with the add-ins. The possibilities are endless. I like my hot water cornbread simple, plain. I’ve been known to dip mine in ketchup, but others like them drizzled with honey are maple syrup. They go great with a nice pot of pinto beans.
Hot Water Cornbread
2 cups cornmeal
1 tsp. salt
2 cups boiling water
oil for frying
Add about an inch of oil to a cast iron skillet. Heat oil over medium-high heat.
Meanwhile, combine the cornmeal and salt in a bowl. Add the boiling water and mix well. Let the mixture cool slightly. When the mixture is cool enough to handle, shape into patties by forming a ball with about 2 or 3 tablespoons of the mixture and then flattening it into a 1/2-inch patty with your fingers. Fry the patties in the hot oil in small batches, turning often until golden on both sides. Remove from the oil and drain on paper towels.
I cooked a ham for Christmas dinner this year. When I cook ham, I usually buy a very small boneless ham because only two of us will eat it. This year I bought a bigger, semi-boneless ham. It was actually less expensive than a smaller ham, but now I have tons of leftover ham. I’ll freeze some and then get creative with the rest. This should be interesting. : )
Lentil Soup with Ham
2 tablespoons olive oil
1 onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
2 cloves garlic, minced
1/2 cup dried lentils, picked over and rinsed
8 cups chicken(or vegetable) broth
1 medium zucchini, diced
1 cup of ham, diced
salt and pepper, to taste
In a soup pot, heat the oil over medium-high heat. Add the onions, celery, and carrots. Cook until the vegetables are tender. Add the minced garlic and cook 1 minute longer. Add the dried lentils and chicken broth. Bring to a simmer and cook for 20 minutes. Add the diced ham and zucchini and cook until the lentils have reached the desired level of tenderness, 10 to 20 minutes. Season the soup to taste with salt and pepper.
Laksa is a spicy noodle soup that is popular in Singapore and Malaysia. There are a gabillion different variations of it. Some have a curry-coconut broth while others have a sour fish broth or tamarind-based broth. Laksa can be made with seafood, chicken, beef, and/or tofu. This particular Laksa recipe is one I came up with after scanning about 20 other Laksa recipes online. It’s not all that authentic, but it is quick, tasty, easy to prepare, and the ingredients can be found in most American grocery stores.
1 tablespoon canola or vegetable oil
1 medium onion, quartered and thinly sliced
1 clove garlic, finely minced
1 1-inch piece of ginger, peeled and finely minced (or about 1 tablespoon of ginger paste)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1 tablespoon (or to taste) sambal olek (sriracha can be substituted)
4 cups broth (vegetable, chicken, shrimp, etc…)
1 13.5 ounce can coconut milk
1 pound shrimp, shelled and deveined
1 package rice vermicelli, cooked according to package directions
fish sauce, to taste
fresh lime wedges
chopped fresh chiles (optional)
Heat the oil in a soup pot over medium heat and sauté the onion softened. Add the garlic and ginger and cook for another minute. Add the cumin, coriander, turmeric, and sambal olek (or sriracha). Add the broth and bring to a boil.
As soon as the soup comes to a boil, reduce the heat and add the shrimp and coconut milk. Let cook until shrimp is pink and cooked through, about 3 – 4 minutes. Season to taste with the fish sauce, about 1 tablespoon.
Divide the cooked rice noodles in bowls and ladle the soup over the noodles. Sprinkle with fresh cilantro and serve with lime wedges and chiles (optional).
Once or twice a year, I am able to get sausage super cheap at Publix by pairing coupons with a sale (BOGO). I have been using http://www.southernsavers.com to match coupons with sales for years now. I think the website/app is a wonderful tool to help save lots of money. It certainly helps me stick to my grocery budget.
By getting the sausage for a steal, I was able to make this batch of Jambalaya with Sausage for under $5. Thrifty. It’s a super easy recipe that makes plenty to have again another day.
Using the frozen vegetable seasoning blend is very convenient and helps get dinner on the table in about 30 minutes. Great for a weekday meal.
Jambalaya with Sausage
12 ounce package rope sausage (I used Hillshire Farms Beef Smoked Sausage, but Andouille sausage would be perfect)
10 ounce package frozen vegetable seasoning blend (I used Publix brand with onions, celery, sweet red & green peppers, and parsley)
4 cups (32 ounces) chicken broth
14.5 ounce can diced tomatoes (with their juices)
2 cups long-grained white rice
2 teaspoons Worcestershire sauce
1 teaspoon your favorite Cajun seasoning mix (homemade or store-bought)
1/8 teaspoon ground cayenne, or to taste
Slice the sausage into 1/4-inch slices. Cook over medium-high heat in a large soup pot until evenly browned. Remove the sausage and drain on paper towels. Set aside.
Add the frozen vegetable seasoning blend to the hot sausage drippings. Cook, stirring often, until heated through, about 5 minutes. Add the chicken broth, diced tomatoes, rice, Worcestershire sauce, Cajun seasoning mix, and cayenne to the pot. Stir well and bring to a boil. Cover the pot and reduce the temperature to low. Cook 20 minutes or until rice is tender and all the liquid has cooked out. Fluff with a fork and serve.
I bought a spiralizer at a school fundraiser yard sale for $1 and now that it is summer and zucchini is pleniful, it’s a perfect time to use it to make zoodles (zucchini noodles).
I haven’t had much luck with growing zucchini in my garden. This year, I planted some zucchini in a bucket on my deck and so far have only gotten 2 zucchini from it. They were kind of funky-looking, but tasted great as zoodles.
I have worked on perfecting my Peanut Sauce for years and I think I have finally nailed it. This stuff is great on all kinds of noodles (rice noodles, spaghetti, zoodles, etc…) and as a sauce for grilled chicken (think Satay) and Summer Rolls.
The Peanut Sauce recipe includes a paste made from a clove of garlic. This is an excellent tutorial on how to make garlic paste with a knife. This is how I do it:
Zoodles with Peanut Sauce
Special tool needed: spiralizer
1 tablespoon (or less) of mild-tasting oil (I used canola)
4 medium-sized zucchini, ends trimmed, spiralized
1 carrot, peeled and grated
prepared Peanut Sauce (recipe below)
Heat the oil in a skillet over medium-high heat. Add the spiralized zucchini and shredded carrots and cook, tossing often with tongs, until tender (but not mushy). Turn off the heat and add the peanut sauce to the zoodles. Toss to coat. Serve topped with fresh cilantro and crushed peanuts. Can be eaten warm or cold.
1/4 cup smooth peanut butter
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 clove garlic, minced and made into a paste with the side of the knife’s blade (see tutorial video above)
1 – 2 teaspoons sriracha
juice of 1/2 lime
warm water (about 1/2 cup)
Combine the peanut butter, hoisin sauce, soy sauce, garlic past, sriracha, and lime juice. Add water, a little at a time, until you reach a somewhat thick, but pourable consistency. You want it just so that it coasts the noodles but isn’t too thick or too thin. Refrigerate any leftover sauce.