Stock

Stock is the cornerstone for a lot of foods: soups, stews, sauces, pasta dishes, rice dishes, roasts, and on and on...  I use it often in my house, probably more often than others (ex: when I boil rice, I use stock instead of water to add flavor).

Stock is very easy and very hands-off.  Anyone can make it.  Lots of recipes for stock call for a lot of vegetables that are chopped, etc.  My way is easier and much more convenient;-)

Whenever I cook, I save all the vegetable scraps.  I put them in a ziploc bag in the freezer.  When the bag is full, I make stock.  EASY!

Here is a list of the usual things I save:

carrot peel

carrot stems/ ends of the carrot

celery leaves

celery hearts

onion peel and roots

parsley stems

thyme stems

bell pepper stems/ pulp membrane

pieces of garlic

shallot roots and peel

potato peel

egg shells (make sure they are clean)

You can use almost any vegetable.  Don't use potatoe chunks or squash, as it can make the stock cloudy.  Tomatoes can make the stock acidic, but if you are going to use the stock in a recipe that has tomatoes (ie tomato soup) then, go ahead!  Basil and cilantro will give the stock very distinct flavors, which isn't good in every recipe. Don't use fruit or anything citrus.

When you have enough scraps, put everything in a large heavy bottom stock pot and fill with cold water.  I usually add a few things for flavor: a piece of garlic, a few peppercorns, a bay leaf, and a pinch of red pepper flakes.  If the stock is lacking in herbs, I will add a little dried parsley and thyme.  Let your stock simmer, uncovered, for about three hours.  Don't boil or stir stock- the simmering will do that for you.  If you let it boil or stir it, you can make it cloudy.

I like to use yellow onion peels in my stock.  It gives it a beautiful color (obviously more so than white onion).  Keep in mind the bell peppers will turn the stock color, as will red onions.  If you are trying to make brown stock, stay away from red onions, red peppers, and tomatoes. 

NEVER EVER salt your stock.  Always salt recipes at the end.  Salt flavor cooks out the longer you cook something, so adding salt in the beginning is a good way to increase your sodium intake by quite a bit.  

When the stock is done, it should be clear and a brown or red color, depending on the veggies you use.  Let the stock cool a little and strain, using a colander, into another pot.  Then strain using cheesecloth into another container.  You can refrigerate stock for 7-10 days of freeze for months.

For chicken stock, I add either a raw piece of chicken or the leftover carcass (I hate that word).  If you use raw chicken, you will need to simmer the stock for about 5-6 hours, so the chicken is cooked completely before you strain it.  Bones add the most flavor, so when you can, use bones as well as the meat.

For beef broth, it's best to drizzle the beef and beef bones with oil and roast in the oven on 350 for about an hour, then add to the stock.  Simmer that for about 5-6 hours, the same as chicken.

I also throw some apple cider vinegar in it sometimes for a kick. Just a little gives a lot it a lot flavor. 

Minestrone- vegan, vegetarian, gluten free, and 0 Points on Weight Watchers!

Busy Mama Recipes




There is no "set" recipe for minestrone.  It originates in Italy, and is commonly made with vegetables, stock, and beans.  I was taught that authentic minestrone is made with bean stock, but also that the recipe varies widely in Italy depending on the region and the vegetables in season.


One of my friends told me that every time she makes minestrone it tastes so "blah".  The great thing about most soup is you can add almost anything to them without ruining them.  Hopefully you all will think this recipe is far from "blah".. ;-)


I think one of the things that really makes soups amazing is homemade stock.  If your stock tastes like water, even the most delicious recipes can be boring.  I will post a recipe later for stock... it is very simple and hands-off.  I made the following recipe, so it's vegetarian (although not vegan because I put parmesan in it, and there were eggshells in the stock).  If you want to add meat, just saute it in the same pan, and when it's done, add the remaining ingredients in the same order and follow the recipe as usual.


Another good tip is to use fresh herbs.  You can buy those little combo packs at the grocery store.  They are usually named "beef medley" or "poultry medley".  In this recipe I used parsley, basil, and oregano.  You can of course, use dried herbs or a different combination of herbs.  Use whatever you like best.


INGREDIENTS


2 carrots, peeled and diced
2 celery sticks, diced
1/2 small white onion, diced
3 cloves garlic, minced
1/2 bell pepper, diced
1 small zucchini, diced
2 tbs fresh parsley, chopped
1 tbs fresh basil, finely chopped
1 tbs fresh oregano, chopped
1/2 cup fresh spinach cut into ribbons
1 can kidney beans, drained
1 large tomato, diced 
1 small potato, diced
8 cups stock, depending on how chunky/ thin you want your soup.  I used vegetable stock, but you can use any kind of stock you have.
1 small box pasta (I actually used tortellini the other day and it was delicious.  Usually I use shells or macaroni)
1/2 cup wine- red or white, make sure it's dry and not sweet
salt and pepper
1 tsp lemon juice


In a large, heavy bottom stock pot, saute the vegetables and garlic.  If using meat, saute the meat in the oil until it's done, then add the veggies. Deglaze the pot with the wine.  Add the tomatoes and beans.


When everything is hot, add the stock.  Bring to a boil, then turn down to low and let simmer, uncovered, for about 45 minutes.  Season with salt, pepper, and add the lemon juice.  Add the spinach at the end.


At this point you can either add the pasta to the soup or do what I do: boil it separately the serve the soup over the pasta.  I do this because usually we don't eat all the soup on one sitting, so we end up with leftovers.  If the pasts sits in the soup, it will get soggy.  If you are going to eat all the soup in one sitting, there's no use in dirtying another pot.


I garnished this soup with shaved Parmesan cheese and served it with garlic bread.  

*** This soup is a clean-out-your-fridge soup.  You can add whatever veggies you want- fresh, frozen, or canned.  Corn, pees, green beans, etc would all be great additions.

By the way, use more veggies and omit the pasta, potatoes, and beans, and this recipe is: 

 ZERO POINTS ON WEIGHT WATCHERS!!! 

Chicken Tarragon Salad

I used to make a version of this at the cafe I worked at in Bend.  Unfortunately, that place has closed it's doors permanently:-(  I try to keep the memories alive by making the food often.  Problem is... I have to do them from memory, because I wrote very few down.  I was skeptical of this one, as I'm not a huge fan of fruit and meat together, but I was proved wrong.  This was one of our customer's favorites for lunch time:

Ingredients
4 cups chicken, cooked and chopped (I used pulled chicken, a mix of dark and white meat)
3 tbs mayonnaise
1 tbs spicy Dijon mustard
2 tbs apple cider vinegar
1/2 red onion, finely chopped
1 carrot, peeled and sliced julienne
2 celery sticks, chopped
1 cup red seedless grapes, halved (or quartered, depending on how big you want them)
1/2 bunch fresh tarragon, leaves only, chopped
1 tsp paprika
salt and pepper to taste

Directions
Combine all ingredients in bowl.  Serve on wraps or pita bread with lettuce and tomato.

*** This is a pretty "dry" recipe.  If you want the chicken salad more moist, you can add more mayo and Dijon.

**** Idea: sub craisins for grapes.  The salad will have that tartness and it will last longer for leftovers.  Thanks Deb:-)

Seafood Stuffed Jalapeno Peppers with Bacon

I made these with my grandma the other night.  They were delicious, I can't wait to have them again.  I was afraid they would be too spicy, but as long as you get all of the seeds and the pulp out of the pepper, they will be fairly mild.  My two year old ate them with no problem.  (However, the filling will be very hot so make sure they have time to cool down.

My grandma bought the jalapenos at the farmer's market here in town, so they were BIG.  I liked them that way, it made them easier to stuff so it went a lot faster.

Make sure that you wear gloves when you handle this many hot peppers.  Be careful not to rub your eyes or touch sensitive skin with juice on your hands.  I learned my lesson the hard way- touched Stewie's face once (years ago) after handling hot peppers, I burned his eye:-(  I felt so bad.  I always wear gloves now, even if I think I can handle it.

Stuffed Jalapenos


12-15 large jalapeno peppers
1 8oz package cream cheese
1 bunch green onions
1/2 bunch cilantro, leaves only, chopped
2 cloves garlic
1 8oz package crab meat or imitation crab meat
Juice and zest of 1 lemon or lime
1 tsp salt
1 tbs pepper
12-15 strips bacon, raw


Cut all jalapenos in half lengthwise and remove all seeds and pulp, rinse with water if necessary.


Preheat oven to 350.


Combine all other ingredients (except bacon) in a bowl and mix until uniform in texture.  Spoon mixture into jalapenos halves, replacing the other halves on top of the stuffing so the pepper sticks back together.  It is okay if the peppers are "overflowing" or if the cream cheese is coming out of the sides.  


Wrap each pepper in bacon from bottom to top.  You can hold in place with toothpicks if needed.  The bacon should hold in any cheese mixture that is falling out.


Bake for 20-30 minutes or until the bacon is fully cooked.  Let cool before serving, the inside with be extremely hot.


**Next time I make these, I am going to replace the cream cheese with bleu cheese crumbles and cheddar cheese.  Kevin also wants to try it with a smoked cheese.  I'll let you know when I try it;-)

Tomato Basil Soup - with Variations for Tomato Roasted Red Pepper or Tomato Florentine Soup

Tomato soup is one of my favorites because you can do so much with it.  You can add almost anything to it, and it wouldn't taste bad.  You could make it any style- Mexican, Italian, Greek, vegan, whatever- and it would make a great main dish, or a yummy side.  Plus, it's very inexpensive to make and goes a long way.  When I make it I usually make a double batch and freeze some for later.


The recipe below is for a creamy tomato basil soup, and below are a list of variations of the recipe and how to make them.  

Busy Mama Recipes


Creamy Tomato Basil Soup


2 quarts canned, peeled tomatoes, whole or diced (You could substitute fresh tomatoes if they're in season)
2 carrots, peeled and diced
2 celery sticks, diced
1 large white onion, diced
3-5 cloves garlic, minced
2 tbs oil (I ove Wildtree's Basil Pesto Grapeseed Oil, but olive oil or any other oil will work)
1-2 quarts stock (I like to use vegetable stock, but chicken stock works too.  The amount of stock you use depends on how thick or thin you want your soup)
1 bunch basil, leaves only,  cut into chiffonade ribbons
1 tsp dried thyme
1 tbs dried parsley
2 tbs lemon juice
1/2 cup dry red wine (optional)
3/4 cup heavy cream (optional)
salt and pepper to taste


Preheat oven to 400.  

OPTIONAL: On one baking sheet, spread out the carrots, celery, onion, and garlic evenly.  On another baking sheet, spread out all of the tomatoes (save the juice in a container for use later).  Roast in the oven for about thirty minutes, or until vegetables are slightly browned.  This will enhance the flavor of whichever vegetables you roast.

In a large, heavy bottom stock pot, add the carrots, celery, onion, and garlic and sautee in olive oil until tender, stirring often.  Deglaze the pot with the red wine.  Add tomatoes, simmer until hot and tomatoes are tender- about 15 minutes.


Add the stock and bring to a boil.  Boil for about 10 minutes, stirring often to prevent burning and sticking (the thinner the soup, the less likely to burn). Turn down heat and simmer for about 45 minutes, uncovered.  Take the soup off of the heat and let cool for a few minutes before pureeing with an immersion blender.  Be careful not to splatter.  Puree until you get the desired consistency.  Add the heavy cream.  If the soup is too thick, you can add some tomato juice left over from the jars or more stock.

I can my own tomatoes from the garden, so they tend to be very robust in flavor and acidic.  The heavy cream helps mellow that flavor.  If you want vegan or dairy free soup, leaving out the cream will not hurt.  


Add basil, spices, lemon juice, and salt and pepper. 

• For Tomato Florentine, substitute spinach leaves for the basil.
• Add cilantro and a roasted poblano pepper for a Mexican style soup.  Serve with creme fraiche, lime wedges, and cotija cheese.
• For a Mediterranean style soup, add chopped fennel bulb and eggplant to the veggies, and garnish with feta cheese.
• For a vegan soup, use vegetable stock and omit the cream.

Crockpot Variation:  Add all ingredients except cream to a crockpot and cook on high for 3-4 hours (or low for 7 hours).  Blend with an immersion blender and add the cream at the end. 

New England Clam Chowder

Busy Mama Recipes

Kevin loves clam chowder.  He says it's his favorite soup.  He didn't eat meat for 17+ years (I didn't for 3, until I got pregnant), so we didn't have it often. It's just not the same without bacon and chicken stock.  Fortunately for me, I was able to persuade him to eat some red meat, so this soup is an occasional treat for us:-)  I love cooking dishes that Kevin loves.  It makes it more fun!

Ingredients
2 Carrots, peeled and diced
2 Celery stalks, diced
1 Large white onion, diced
3 Russet potatoes, peeled and diced
3 Tbs Butter 1/2 cup Flour
1/2 cup dry White Wine
1 12 ounce bottle Clam Juice
24 ounces Chicken Stock
3 small cans chopped clams
7 slices bacon, chopped
1 Tbs Worcestershire Sauce
1 Tbs Tabasco
1 cup Heavy Whipping Cream
3 Tbs chopped fresh Dill
Juice and zest of one lemon
salt, pepper, and paprika

Directions

In a large, heavy bottom stock pot, sautee the bacon until crisp.  Remove the bacon but leave the grease.  Cook the carrots, celery, onion, and potatoes in the grease, and add butter.  When the veggies are tender, deglaze the pan with white wine.  Sprinkle the flour over the veggies, stirring iften to prevent burning and sticking.  Cook for about 3 mintues, until the raw flour taste is gone.

Add the clam juice and chicken stock.  Simmer for about 20 minutes.  Remove from heat and use an immersion blender to blend.  The goal is to make to soup thick, not to completely puree it.  Only blend for a minute or so, it's good to still have chunks of vegetables in the soup.

Add bacon, clams, heavy cream, lemon, Tabasco, Worcestershire, dill, and spices to the soup.  Simmer for 25-45 minutes.  If soup is too thick, add more stock or cream.  If it is too thin, cook to reduce, or add butter and flour***

***Use your fingers to roll together little balls of equal parts butter and flour.  Once they turn into "dough", they can be added to any soup or sauce to thicken it.

Vegan (or not) Black Bean Soup

We had this tonight for dinner and it was so good.  I made the vegan version (veggie stock instead of chicken stock, omitted the meat) and served it with chicken quesadillas.  I have also made it with meat and served it with a green salad.  This Mexican Salad Dressing Recipe on  a salad makes a perfect soup and salad combo dinner.

Start with Mirepoix:
1 carrot, peeled and diced
1 celery stalk, peeled and diced
1 white onion, diced
1 red bell pepper
3 cloves of garlic, peeled

In a large, heavy bottom stockpot, sautee the mirepoix in a little butter (or EVOO, if your making it vegan).  Stir occasionally so nothing burns or sticks.  In the meantime, work on preparing the remaining ingredients.

Remaining Ingredients:
2 large tomatoes, diced (or one can of diced tomatoes in juice)
2 jalapenos, diced
zest and juice of 1 lime
3 cans of black beans
1 bunch cilantro, finely chopped
1 tbs cumin
salt and pepper
chile powder
6-10 cups veggie or chicken stock (the amount you used depends on how thick you want the soup in the end.)

After the mirepoix is tender, deglaze the pan with the lime juice.  This will add flavor to the soup.  Add the tomatoes, all peppers, and black beans (with the liquid) to the soup.  Heat until bubbling.  Turn down to medium low heat and simmer for about 20-25 minutes, stirring occasionally.

Take the soup off of the heat and lightly puree with an immersion blender.  Don't blend completely, just enough to make the soup thicker.  It will be like having heavy cream in the soup, but without having to add any.  There should still be chunks of veggies and whole beans.

If you don't have an immersion blender (which is my favorite kitchen gadget ever... I use it for everything.  I highly recommend getting one) you can use a food processor or blender to do small amounts of the soup at a time.  Be careful, because if the soup is too hot, it will come out of the top of the blender or food processor.  You have to let it cool for a while before blending it, which is why immersion blending is more convenient.

This Kitchen Aid Immersion Blender is like the one I have.  I love it, and the price is affordable. 

Return the soup to the heat and and simmer while adding the remaining ingredients.  Once everything is stirred in, you can remove from heat and serve with green onion, cilantro, and tortilla chips.  Stewart liked cotija cheese and sour cream on his, but of course, it's not vegan anymore.

Variation: Add chorizo to the soup after you are done pureeing it.  You can also add cooked chicken, shredded pork, or even cooked beef if you wanted.

Roasted Asparagus with Balsamic Drizzle

This is the yummiest way to have asparagus!


Start with fresh, washed asparagus.  Make sure to fill the sink with cold water and wash it, rather than run water over it.  Since it grows in sand, bits can be missed easily.


Cover a baking sheet in tin foil and lay the asparagus on it.  Drizzle EVOO, salt, and pepper all over.  Add minced garlic (the amount is based on the amount of asparagus you have).  Toss it all together so the asparagus is completely coated.  Bake on 375 for 15 minutes.


When it is done cooking, take out of the oven and drizzle balsamic vinegar on it.  


And... enjoy!


PS It's also good when you cook it on the grill instead:-) Use tin foil or a grill basket, and it's perfect for Summertime outdoor picnics!

NOTES:  I have made this with lemon juice and zest tossed in with the oil.  It's amazing.  I have also added onion "rings" which give it a great flavor.

This recipe works with long green beans too!

Tomato Basil Pasta- Salad or Main Course

Stewie loves to help me cook.  I love when he helps me cook<3 He loves noodles and tomatoes, so this recipe is perfect.  Simple, healthy, easy, fast, and cheap, + it will go with anything depending on which type of dressing you use.  We had it last night with grilled salmon.

This dish can be served hot or cold, left over or fresh.  It can be the main course (We like it with tuna or warmed up chicken) or a side dish.

Ingredients:
1 pkg whole wheat pasta (We use spaghetti because Stewart thinks it's fun to twirl the noodles)
Red, yellow, and orange cherry tomatoes
Fresh basil
Fresh marjoram
EVOO
Balsamic vinegar (You could also use lemon juice or any other vinegar, balsamic is our favorite though)
Salt and pepper
Parmesan, feta, or blue cheese crumbles

In a large bowl, have your child squish, with his hands, all of the tomatoes so the juice comes out.  Don't smash completely, just "pop" them.  Then, he can tear apart the basil and marjoram leaves.

Boil the noodles al dente.  Drain and add to the bowl.  Drizzle olive oil and vinegar, add salt and pepper and toss.  Serve with cheese crumbled on top.

To make this dish more "grown up", half the cherry tomatoes instead of squishing.  Instead of tearing the herbs, do chiffonade ribbons. Add sliced scallions or shallots, and drizzle with a garlic-y vinaigrette.

Stuffed Tomatoes, Peppers, and Squash Flowers - Authentic Recipe from Agia Triada, Greece

Wow.  I can't believe I'm actually writing my own recipe blog.  I've talked about it forever, but for some reason I have never done it.  The other day I was hanging out with my sister, and we planned our Thanksgiving dinner for this year.  I actually had dreams about recipes that I wanted to use (I know...), so I figured this blog was about due.  Plus, crazy runs in my family, so before my mind goes, I want to get this written down.

I love to cook ANYTHING.  I don't have a favorite food, or a favorite food to cook.  I will cook all types of food, in all ways, with all ingredients.

Busy Mama Recipes

I rarely follow a recipe.  As in, I only follow a recipe when I am making my mother's chocolate chip cookies:-)  The rest of the time, I usually make things up as a go along.  In fact, last Thanksgiving, my little sister and I made the whole dinner by ourselves, for about 18 guests.  We bought ingredients, and I literally made up recipes and improvised as we went along.  Everything was delicious and turned out perfectly.  That's how I roll.  I will do my best to measure so I can get these recipes down as accurately as possible, promise!

I get my cooking skills from my family.  My mother, who is an amazing cook, makes new recipes all the time. She is the "health nut" of the family, so she always taught me how to make a meal a little bit better for you.  My dad is from Texas.  He is the King of BBQ, and can make anything taste great with some Creole style seasoning!  His mother is Mexican and his dad was Cajun, so my dad has mastered the art of those types of cooking. My grandma and grandpa are Greek (literally, my grandpa came over when he was 16 years old), so they taught me how to make not only Greek style food, but recipes that my grandfather had in his village as a child.  My Dad's mom is very traditional in a sense, and taught me how to bake (she was also the one to teach me to make home made tortillas).  I owe most of my artistic ability to my family... without them I would be eating ramen noodles every day.  So, thanks, family!

I love cooking all types of meals- from "simple, throw together two-ingredient" meals to "get up early and spend hours making something you can't pronounce" meals.  I love putting my own spin on traditional meals.  I often make something, and a day or so later I think about what could have made it better or different, and I start thinking about how I'll make it next time.

By no means am I a gourmet chef (although that would be so fun!).  I am a working mama with two kids and a household to run, so every night isn't all glam meals.  Most of my recipes on here may be one thing one night, with an idea of how you can make the leftovers into something different the next time.  I'm also thrifty, so be prepared to use EVERYTHING.  I hate wasting food.

I used to help manage a cafe/ catering company/ cooking school/ I don't even know what to call it.  The owner, Allyson, taught me a lot during my time there.  I helped teach cooking classes, so all of my "technical" and "formal" stuff, that's all thanks her.

So, since I have rambled... I will give you the recipes that kind of started this all:

My grandpa invited me to dinner the other night for a "surprise dinner".  He made stuff tomatoes, bell peppers, and squash flowers- something that I came to LOVE while I was in Greece in 2000.  My Great Aunt Rosa made it for me in the small Greek village, Agia Triada, where my family lived.  I don't know if it was because I was fascinated every time I watched her make it, or if it was because it was so yummy, but it is one of my most favorite things to make and eat.

Of course, since they don't measure, and my Aunt cannot speak English, this recipe may not be so accurate.  But, it comes pretty damn close.  Enjoy!

Ingredients:
4 whole, big tomatoes
3 small tomatoes or 2 small cans of diced tomatoes
4 whole bell peppers - Any color
9 squash flowers (The big yellow flowers that grow on all squash plants.  You can get it from yellow squash, zucchini, pumpkins, anything. I got some at the farmer's market the other day).
2-3 cups uncooked white rice
1 white onion, diced
4 cloves of garlic, minced
Fresh green beans, tipped
3 Tbs dried oregano
1 bunch fresh parsley, finely chopped
Salt and pepper

Preheat over to 350 degrees.

In a deep pot, saute the onion and garlic in olive oil until tender.  Add the rice, stir well, and turn down to medium.  Add the small tomatoes (or canned tomatoes).  Cook until the rice browns, stirring often so it doesn't stick or burn.  Add water, according to the package directions on the rice, and bring back to a simmer. Add the spices and parsley and stir together. Cover and set aside.

Meanwhile, cut the tops off the large tomatoes and peppers, but save them.  Hollow out the tomatoes with a spoon, but keep the "guts".  Pull the middle out of the flowers, but keep the flower intact.

Arrange the tomatoes and peppers in a deep 14x10 baking dish, with enough space in between for the flowers.  Scoop the rice filling into the veggies and cover with the tops.  Scoop the rice into the flowers, fold the petals over, and place upside down in the pan in between the tomatoes and peppers.

Add the tomato "guts" that were saved from scooping out the middle of the tomatoes to the remaining rice.  Mix the green beans, if you choose to use them, into the rice.  Place the rice mixture in between all of the tomatoes and peppers.

Bake for about 1 hour, covered, and check the rice.  You may need to bake longer and/or add more liquid to cook the rice, depending on how juicy the vegetables you used are.

You can serve with feta cheese (my favorite) or Parmesan, but it's good plain.  Sometimes my grandpa puts meat in it- just saute some beef or ground turkey and add it to the rice mixture before baking. We have had it as a meal or as a side dish.  My favorite is having it with no meat, but served with feta cheese and Greek salad.  Yum!