Cookin’ with Java Journal

SEPTEMBER SIMMERS!
by Marian Rein

Imagine—it’s 70 degrees, the windows are open with a gentle breeze blowing through and the kitchen floor feels cool under your bare feet. A steaming-hot pot of soup is simmering on the stove. That’s a scene that brings me very good feelings.

I’m a soup lover, and for those of you who are like me, September is my favorite time to keep a pot of it simmering on the stove.

When it comes to feeding your family something easy and nutritious, you just can’t beat homemade soup! When my son, Sam, was very young, he loved soup and would often say, in his toddler voice, “Mamma, go cook soup.” He loved it.

Here are three recipes that I’ve developed over the years. I hope you’ll try them and let me know what you think. If you have a delicious soup recipe that you’re willing to share, write to me at info@javajournalonline.com.


Lentil Soup

Ingredients

1 large onion, chopped small
4 cloves of garlic, chopped
1 Tbsp. butter or olive oil
1 16-oz can peeled tomatoes, smashed or pureed
1 Tbsp. tomato paste
4 cups water
1 cup (1/2 bag) lentils
2 carrots, chopped small
1 stalk celery, chopped small
3 Tbsp. parsley flakes
1 tsp. oregano
1 bay leaf
salt and pepper to taste
1⁄4 cup Sherry

Directions
In a medium stock pot, simmer onion and garlic in butter or olive oil until tender. Add remaining ingredients, except Sherry. Cook over medium-low heat for one and a half to two hours. Add additional water if it becomes too thick. Add Sherry before serving.

Turkey Soup

Ingredients
1 turkey carcass and bones
2 onions, roughly chopped
4 chicken bullion cubes
2 carrots, roughly chopped
2 stalks of celery, roughly chopped
1 apple, roughly chopped
pepper to taste
turkey meat from carcass
2 carrots, chopped small
1 stalk of celery, chopped small
3 Tbsp. parsley flakes
1 Tbsp. cumin
dash of ground red pepper
salt and pepper to taste
Optional: 1⁄3 cup rice or broken spaghetti

Directions
In a large stock pot, add turkey carcass and bones. Add water to cover three-fourths of it. Add the next six ingredients. Cook for at least two hours on medium-low heat. Remove the carcass and bones. Strain broth into a smaller pot. Add remaining ingredients and simmer until carrots are tender.

Beans and Sausage Soup

Ingredients
1 large onion, chopped small
1 Tbsp. butter or olive oil
2 cloves garlic, chopped
1 lb. smoked sausage (cut in half lengthwise, then cut into 1-inch diagonal slices)
7 1/2 cups of water
1/2 cup split peas
1/2 cup lentils
3/4 cup barley
1/4 cup dried black beans
1/4 cup dried red beans
2 chicken bullion cubes
1 tsp. onion powder
1/2 tsp. basil
1 1/2 tsp. rosemary
dash of red pepper
1 16-oz can chicken broth

Directions
In a stock pot, sauté onions and garlic in butter or olive oil until soft. Add sausage and brown. Add remaining ingredients and simmer for one to one and a half hours or until soup is thick and beans are soft.

AUGUST 2010

Warm Weather Potato Salad

Ingredients
10 small red-skin potatoes, sliced 1⁄4-inch thick
1⁄2 cup olive oil
1⁄2 cup minced shallots
2 Tbsp. diced red bell pepper
Salt and black pepper
2 Tbsp. sherry vinegar
1⁄2 cup packed chervil leaves

Directions
In a small saucepan of boiling salted water, boil the potatoes until just tender. Meanwhile, heat oil in a small sauté pan. Add shallots and red pepper, and cook for 3 minutes. Season with salt and pepper. When potatoes are just tender, drain, and add them to the sauté pan. Add vinegar, and toss to coat. Cool salad to room temperature and stir in chervil. Adjust seasonings to taste.


Easy Barbecue Sauce

Ingredients
1⁄2 cup ketchup
2 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
1 Tbsp. cider vinegar
1 dash hot pepper sauce
1 tsp. garlic powder
1⁄4 tsp. mustard powder
1⁄4 tsp. salt

Directions
In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.

JUNE/JULY 2010

An “Impossibly” Delicious Breakfast for Dad
by Judy Schuman

Father’s Day or any day, this breakfast treat is simple to prepare and is always a hit. Years ago, Bisquick published a collection of yummy, easy, “Impossible” recipes that have withstood the test of time. Here is my version of their classic breakfast quiche.

When served with a fresh fruit cup and freshly-squeezed orange juice, this tasty dish makes a delicious and memorable meal.

Ingredients
8 slices of cooked, crispy bacon, crumbled or 3⁄4 cup finely-diced ham (or, use both)
½ cup diced onion
1 cup shredded Swiss cheese
2 cups milk
½ cup Bisquick
4 eggs
Salt and pepper to taste

Directions
There are so many options that can be used to suit the palate of your diners: sliced mushrooms, diced green pepper, evaporated milk (rather than fresh milk) and cheese mixtures. Use your imagination.

Spray a deep-dish pie plate with cooking spray. Sprinkle bacon and/or ham, cheese and onion (and any other extras) evenly over the bottom of the pie plate. Place remaining ingredients in a blender. Blend on high for one minute. Pour into pie plate. Bake for 50 to 55 minutes at 350 degrees. Test for doneness using a clean knife inserted into the center. Serve warm.

Clean-up is a breeze (blender and baking pan), so you’ll have plenty of time to enjoy the meal.

MAY 2010

Fruit and Yogurt Breakfast Cups

Ingredients   
1 cup plain, vanilla or strawberry yogurt
1 cup fresh fruit (strawberries, bananas, blueberries, kiwis, etc.), bite-size pieces
1 to 2 tbsp. brown sugar
½ cup granola

Directions
Sprinkle granola in the bottom of two parfait or wine glasses. Add a layer of yogurt, using 1⁄4 cup for each glass. Add a layer of the fruit, using ¼ cup for each glass. Repeat the granola, yogurt and fruit layers. Sprinkle with brown sugar. Top with berries and dig in.

Tip:  Prepared the night before, covered with plastic wrap and refrigerated.

Carrot Cake Muffins

Ingredients
1 box spice cake mix
3 eggs
¼ cup oil
1 tsp. cinnamon
½ cup grated carrots
½ cup grated zucchini
½ cup coconut
½ cup raisins, cranberries or blueberries
½ cup any nuts you have on hand

Directions
Preheat oven to 300 degrees. Mix all ingredients together and bake in muffin cups for about 12 to 15 minutes. Optional: Top with a dollop of whipped cream before serving.

APRIL 2010

Chicken Rosemary

Ingredients

2 whole, skinless, boneless chicken breasts cut in half
1⁄4 cup flour
Salt and freshly ground pepper
2 Tbsp. olive oil
2 Tbsp. butter
1 Tbsp. rosemary
4 garlic cloves, minced
1⁄2 cup dry Marsala
(Sherry may be substituted)

Directions

Split breasts in half. Dredge in flour, salt and pepper. Heat oil and butter in a heavy skillet large enough to hold chicken in one layer. Add chicken, rosemary and garlic. Cook about four minutes until brown on one side. Turn and cook four to five minutes until golden brown. Do not cover. Pour in Marsala and bring to boil. Cover and cook 10 minutes.


Spicy Poached Pear Halves
submitted by Judy Schulman

Ingredients

4 pears, peeled, cored and cut in half
1½ cups orange juice
1⁄3 cup brown sugar (or to your taste)
½ tsp. ground cinnamon
¼ tsp. almond extract
Fruit for garnish (optional)
Whipped cream (optional)

Directions

Put orange juice, brown sugar, cinnamon and almond extract in a no-stick frying pan. Bring to a boil. Reduce heat and stir until the sugar is dissolved. Add pear halves, cover and simmer until the pears are tender. The cooking time depends on the variety and ripeness of the pears used, but 15 minutes is an average.

Remove pears from the pan with a slotted spoon. Place on serving plates and drizzle with the hot sauce from the pan. Garnish as desired.

MARCH 2010

Celtic Soda Bread
submitted by Judy Schulman

Ingredients

3⁄4 cup whole-wheat flour
3⁄4 cup all-purpose flour
2 Tbsp. sugar
1 tsp. baking soda
1⁄2 tsp. salt
1⁄2 cup currants or raisins
2 tsp. caraway seeds
3⁄4 cup buttermilk, plus some for brushing

Directions

Preheat oven to 400°F. Coat a pie pan with cooking spray. Mix flours, sugar, baking soda and salt. Stir in currants or raisins and caraway seeds. Pour in buttermilk, stirring  until just blended.

Place dough on a lightly-floured surface and knead three times. Shape into a ball, flatten and  place in the greased pie pan. Brush the top with buttermilk and dust with flour. With a sharp knife, cut an “X” one-half inch deep into the top of the loaf for easy breaking. Bake until it is brown on top and has a hollow sound when tapped, about 30 to 40 minutes. Cool at least 10 minutes before slicing.

Colcannon
submitted by St. Louis Irish Arts

1-1/2 pounds potatoes, boiled and mashed
1-1/2 cups scalded milk
6 scallions, chopped
1-1/2 cups boiled green cabbage or kale, finely chopped
1 Tbsp. chopped parsley
Salt and pepper

    Combine mashed potatoes, milk and scallions. Beat until fluffy. Toss the cabbage and parsley with the melted butter and fold into the potatoes. Season generously with salt and pepper.
Serves 6 to 8.

Guinness Braised Beef Brisket
submitted by St. Louis Irish Arts

2 cups water
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup Guinness Stout
2/3 cup packed brown sugar
1/4 cup tomato paste
1/4 cup fresh dill or 1 Tbsp. dried dill
1 14-1/2oz. can low-salt beef broth
6 black pepper corns
1 3-pound cured corn beef brisket, trimmed

Combine all ingredients except beef in a large slow cooker, stirring until well blended. Top with beef. Cover and cook on high 8 hours or until beef is tender. Remove beef, cut diagonally across grain into quarter-inch slices. Pour broth over slices. Serves 6.

FEBRUARY 2010

Valentine Almond Torte
a sweet way to say “I love you!”

submitted by Judy Schulman

    This simple, rich dessert will make a memorable Valentine when placed on a large, round, colorful plate, covered in gathered cellophane and tied with a big red ribbon. It looks and tastes like a million bucks, but is easy and thrifty to make. The presentation is its crowning glory.
     I think you’ll find that this will become a requested, signature dish once your friends and family taste its crispy, sugary crust and soft, almond-flavored center.

Ingredients
11⁄2 sticks softened butter
11⁄2 cups granulated sugar
11⁄2 cups flour
2 eggs
½ tsp. vanilla extract
2 tsp. almond extract
Topping
3-4 Tbsp. granulated sugar
2 oz. sliced almonds

Directions
Stir together ingredients in this order: butter, sugar, eggs, vanilla extract and almond extract. Sift in the flour and stir. Pour into foil-lined and greased 9-inch round cake pan. Leave plenty of excess foil around the pan for lifting out the finished product. Or, use a spring form pan.
    Sprinkle sugar and sliced almonds on top. Bake at 350 degrees for 35 minutes. Let cool in the pan for about 10 minutes. Gently lift from the pan using the excess foil. Place on a cooling rack.

DECEMBER 2009/JANUARY 2010

 

Spicy Winter Punch

submitted by Judy Schulman

Add some punch to your holiday gatherings. Mulled cider or wine is always a popular party offering. Make this recipe your special punch — be creative with your combination and garnishes.

 

Ingredients

8 cups of juice (hard cider, apple cider or cranberry juice) or wine (white or red)

2 cinnamon sticks

1⁄4 cup honey, or to taste

3 Tbsp. lemon juice

2-1⁄4 cups pineapple juice

1 tsp. allspice berries

3 oranges studded with whole cloves

Directions

Combine all ingredients, using whole spices, not ground, to keep the punch clear while infusing flavors. Do not boil the mixture, rather simmer for at least half an hour before serving. A slow cooker keeps the drink warm for hours. After steeping, strain into a punch bowl or back into the slow cooker. Provide a ladle so that guests can serve themselves.

Some suggested additional spices are cinnamon sticks, fresh ginger and cardamom pods. Float oranges studded with whole cloves in a punch bowl or slow cooker set on warm to make a tasty and attractive garnish. A sliced lemon looks and tastes good, too.

NOVEMBER 2009

 

Sweet and Sour Red Cabbage

submitted by Judy Schulman

Ingredients

2 medium-size apples, chopped with skins left on

1 2-pound red cabbage, thinly sliced

6 Tbsp. sugar

2⁄3 cup balsamic vinegar

1 large, mild onion, chopped

5 strips of bacon, chopped

1⁄4 cup water

Directions

Fry bacon pieces in a large, deep frying pan or large pot, until crispy. Add cabbage and water and sauté about five minutes, until it begins to wilt. Add onion, apples and sugar, and stir. Add vinegar. Reduce heat to medium-low, cover and simmer until cabbage is tender, for about 30 minutes, stirring often to prevent sticking. Season to taste with salt and pepper. If you would like it a bit thicker, add a small about of flour/water near the end of cooking.

 

 

Apple Cranberry Salad

submitted by Judy Schulman

Ingredients

1 3-oz package of raspberry Jello

1 16-oz can of whole berry cranberry sauce

2 Granny Smith apples, diced

1 large orange, peeled and cut into 1⁄2" pieces

3⁄4 cup chopped walnuts

1⁄8 tsp. cinnamon

Dash ground cloves

 

Directions

Prepare Jello according to package directions in an 8x8x2 baking dish.

Stir in apples, cranberries, orange, walnuts, cinnamon and cloves into Jello mixture. Refrigerate overnight until firm.

OCTOBER 2009

Rosh Hashanah Apple Cake

submitted by Judy Schulman

Ingredients

4 apples, cut and peeled

2 tsp of cinnamon

3 cups of flour

1 cup oil

4 eggs

1⁄2 tsp salt

2 1⁄4 cups sugar

2 1⁄2 tsp vanilla

3 tsp baking powder

1⁄3 cup orange juice

 

Directions

Combine sliced apples, cinnamon and 5 tablespoons of sugar. Set aside.

Grease a bundt pan. Preheat oven to 325 degrees. In a mixing bowl, combine flour, oil, eggs, salt, sugar, vanilla, baking powder and orange juice. Beat until smooth. Pour half of the cake batter in the greased bundt pan. Layer apples on top. Add the remaining batter. Bake for one hour or until a toothpick comes out clean.

Cool in pan before inverting and removing cake.

 

Recipe provided by the JCC Family

Guide to Rosh Hashanah

 

 

Light Waldorf Salad

submitted by Judy Schulman

Freshly-picked apples are crisp and delicious. Try this contemporary

version of a classic apple favorite. Each serving has 200 flavorful calories.

Ingredients

1⁄3 cup light mayonnaise

1⁄2 cup light plain yogurt

3 large apples, cut into bite-size chunks

1⁄2 fresh pineapple, cut into bite-size chunks or

15-oz can pineapple chunks, drained.

2 ribs of celery, sliced

3⁄4 cup chopped pecans or walnuts, toasted.

1⁄3 cup golden raisins

 

Directions

In a medium-size mixing bowl, blend the mayonnaise and yogurt. Add the remaining ingredients. Refrigerate before serving.

Yield: 6 servin