Souper Soup

This is another recipe we've made for a very long time.  The kids love it, and we make it at least twice a month.  It's especially good after turkey or roast chicken.
Turkey or chicken carcass/bones
chopped onion
chopped celery
poultry seasoning
salt and pepper
water to cover
Boil above to make stock for at least a couple of hours, or use canned chicken stock or water and a bouillon cube.  Strain stock and use or freeze.
Use liquid from above to make rice:
twice as much liquid as you are using of rice.  I generally go with 6 cups stock and 3 cups rice.
When rice is done, add 1 large can of cream of mushroom or cream of chicken soup, bits of chicken if you have them.  You may also add finely chopped celery, and Adobo seasoning to taste.  Put cover back on pot until ready to serve so it stays hot.  The rice will heat the soup.
Bart discovered a recipe similar to this on a can of soup that called for instant rice, and he made it often in college.  We decided later on that we preferred it with regular rice.  We often tweak the recipe depending on the ingredients we have on hand.  Enjoy!

Indian Fried Rice

1 cup uncooked regular rice
1 medium onion, chopped
1/4 cup butter or Ghee
1/2 cup raisins, optional (I like the white raisins)
2 tsp instant chicken bouillon
1 tsp curry powder
1/2 tsp salt
2 1/4 cup boiling water
1/4 cup toasted slivered almonds

Cook and stir rice and onion in Ghee until rice is yellow and onion is tender.  Stir in raisins, bouillon, curry powder, and salt.  Pour into ungreased 1 1/2 qt casserole.  Stir in water.  Cover and cook in 350 degree oven until liquid is absorbed, 25 - 30 minutes.  Stir in almonds.
I've made this since BC (before children).  It's from my Betty Crocker International Cookbook that I got in the mid 1980s.  I like this rice with yogurt chicken.  Irene and Lizzie Bowe are here for dinner.

Herbed Onion Focaccia

1 cup water (luke warm)
1/3 cup minced fresh onion
1 Tbl sugar
1 1/2 tsp salt
1 tsp grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp ground pepper
3 cups unbleached all-purpose flour
2 tsp active dry yeast
Topping:
1 Tbl olive oil
1/2 tsp grated Parmesan cheese
1/2 tsp dried parsley flakes
1/4 tsp salt or sea salt
1/8 tsp ground pepper

In bread machine, place the first 11 ingredients in order suggested by manufacturer.  Select dough setting.
When cycle is completed, turn dough onto greased baking sheet (spread olive oil on pan and keep it on your hands to work with the sticky dough).  Punch down dough and spread into a 9 inch circle.  Brush with olive oil; sprinkle with Parmesan cheese, parsley, salt and pepper.  Cover and let rise in a warm place until doubled, around 45 minutes.  Bake at 400 degrees for 18-20 minutes or until golden brown.  Cut into wedges and serve warm (with olive oil and herb dip if you like).
Yield: 1 loaf, 1 1/2 lbs

Grilled Salmon

1/4 cup packed brown sugar
1/4 cup soy sauce
3 Tbl unsweetened pineapple juice
3 Tbl red wine
3 Tbl minced garlic
1 Tbl lime juice
1 tsp minced ginger
ground pepper
1/2 tsp hot pepper sauce
2 lb fillet of salmon (or 4 smaller fillets)

In a small bowl, combine the first nine ingredients.  Pour 1/4 cup into a small container to use later for basting.  Put the rest into a gallon ziplock bag with the fish for at least 1 hour, in refrigerator, turning occasionally to coat.
    Turn oven on to broil, and raise upper shelf to highest position.  Coat broiling pan with Pam.  Take salmon from bag and place on pan, skin side down.  Broil 5 minutes.  Brush with reserved marinade, turn over, baste again, and broil until done - 5 to 15 minutes longer, depending on size of salmon fillet, until fish flakes easily with a fork.

Taco Seasoning

Ingredients

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Directions

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Stir Fry Dinner

This recipe can be varied depending on what meats or vegetables you feel like using.  I often use this to get more veggies into our diet.  Sometimes I add teriyaki sauce or hoisin sauce for a change.  Often I serve this with just veggies, as a side dish.
1 lb meat, sliced thin and 1- 2 inches long.
Marinate in: 1/4 cup soy sauce, 2 Tbl rice wine, 1-2 Tbl minced garlic, 1 Tbl minced ginger (I keep ginger root in the freezer, and grate off what I want - skin and all), 1/4 cup chopped onion

Wash and chop vegetables.  I use a bag of frozen stir fry veggies if I don't have fresh available.  For broccoli, I chop it and microwave it until tender-crisp in a little water before adding in with other veggies, since it takes longer to cook.  Here are some other veggies I like to use:
Broccoli
Bok Choy
Sliced mushrooms
Baby corn
sliced green, yellow or red pepper
sliced onion
canned sliced water chestnuts
canned sliced bamboo shoots
snow peas
green beans

Meats: chicken, venison, beef, pork, shrimp

Cut up and mix 2-4 cups of vegetables.
Mix in a small bowl or cup: 2 Tbl corn starch and 2 Tbl water.
Have ready 1 cup of broth - chicken or vegetable or beef, or just water and bouillon cube.  Stir well.

In a hot skillet or wok, add 1-2 Tbl. peanut oil and fry 1 Tbl each minced garlic and ginger.  After a minute or two, add the meat and marinade and cook the meat just until done - leave beef or venison a bit pink.
Remove from heat into serving dish, and add more peanut oil.  Add vegetables and broth.  Cover and cook 5 minutes or so, until vegetables are just cooked.  Add corn starch/water mix, and stir to thicken.  Add meat back in, and 1/4 cup more soy sauce or other chinese sauce - to taste.  We like our stir fry nice and saucy to go over the rice.  Low sodium soy sauce is a good idea, since I'm liberal with it.
So, marinate the meat, cook it on high heat, remove it and cook the veggies, mix it all back together with sauce, heat and serve with rice.

On a side note, you can add unsalted cashews or peanuts if you like, and cook with the veggies.  Instead of rice you can cook rice noodles or even spaghetti to go with dinner.  Spaghetti or linguini work well with steak.  One of the best things about this meal is that it's so flexible you don't need to go to the store - just use whatever you have in the house (assuming you keep frozen, canned or fresh veggies and frozen meat, and garlic, ginger and soy sauce around).  Make lots, as leftovers make great lunch at work.