Oven Fried Rice

I had an interesting conversation with my son the other day about his disappointment with making Fried Rice. He was really wanting the Rice to be a bit more crispy. I told him that traditionally you have to use a wok on very high heat to get the Rice crisp and that using a nonstick frying pan just wasn't going to give you that result. I told him that we should try making Fried Rice in the oven as that's one way of adding that extra heat that an electric stove can't give you. We finally made it today and you can see our results - mine is the photo above with Peas and his is the one with Egg below. Both have bits of Ham and Green Onion and were seasoned the Rice with Salt, Pepper and a little GF Tamari. We cooked them on two different sheet pans. He was delighted with the results because cooking the Rice mixture on a baking sheet gave him a lot more of the crispy bits!

So here are the important things to remember about cooking Rice this way - first, make sure you use leftover Rice that has been stored at least a few hours (preferably overnight) in the refrigerator as this dries the Rice out and assists in making it crispy. If you forgot to store your cooked Rice and have to make some fresh to use, you can still use it, but I would cook the Rice for longer and you will have more chewy bits. Secondly, cook the Rice in the oven first by itself, before adding the other ingredients or they will get too dried out. I cooked the Rice, then I added the Green Onions, chopped Ham and Peas. Finally, add the GF Tamari (or Soy Sauce) at the end so that there isn't a burnt flavor and you can add the Eggs at this point too. If you want to spice it up, it's better to add some Chili Sauce when you eat it. Remember that Fried Rice has always been about using up leftover Rice, Meat and Vegetables to create a new meal, so feel free to get creative about what you add. Just make sure that the ingredients are not too wet or you will take away the crispness of the Fried Rice made this way. It's definitely a new way of making Fried Rice and it is delicious!

Oven Fried Rice

3 - 4 cups leftover, cold, cooked Rice

3 - 4 Green Onions, trimmed and minced

½ cup minced, cooked Meat of your choice (Ham is most traditional)

1/3 cup frozen Peas

1 -  2 lightly scrambled Eggs

3 Tablespoons Vegetable Oil

1 - 2 Tablespoons Tamari or Soy Sauce

Salt and Pepper to taste

 

Heat the oven to 475 degrees.  

 

Pour 2 Tablespoons of the Oil over a large sheet pan. Place the Rice on top and sprinkle with Salt and Pepper. Toss to coat with a spatula. Put the sheet pan in the oven and cook for 10 minutes.  

 

Remove the pan from the oven and turn the Rice over. Sprinkle with more Salt and Pepper and the additional Tablespoon of Oil. Add in the Green Onions, Meat and Peas. Return to the oven and cook for an additional 10 minutes.  

Remove the pan from the oven and toss the Rice mixture again and add in the Egg pieces cutting them into smaller pieces with the Spatula. Sprinkle with the Tamari and toss to coat. Return to the oven for an additional 4 - 5 minutes.  Serve immediately.

Five Element Analysis

Rice (since it is White) is considered a Metal grain. The Tamari and Egg and Ham contribute the Water Element. The Green Onions add a little bit of the Wood Element, but they also contribute the Metal Element. The Peas bring in more of the Wood Element. The Fire Element is only found in the Black Pepper and the Earth Element is missing. So serve this dish with some Hot Tea for the Fire Element and be sure to serve an Earthy food to go with it to create a Five Element balance. I served it with a Cucumber Salad as that added in more Earth and the Vinegar contributed some more Wood. 

Deconstructed Polish Stuffed Cabbage (Soup)

In my shopping delivery today, I was given a Savoy Cabbage instead of the regular head of Green Cabbage, so I decided to make Polish Stuffed Cabbage. But then I looked at the time and I realized that it would take way too long to make it and bake it. Since I had all the ingredients - Cabbage of course along with Ground Beef, Onion, Garlic, Canned Tomatoes. Beef Broth and cooked Rice -  I turned it into a Soup that took only 20 minutes!  

I learned how to make Polish Stuffed Cabbage many years ago from my then husband's Grandmother and I always loved it. My friend Barbara often takes dishes and deconstructs them and that's what happened with this Soup. I have to tell you that it was delicious and with our sudden turn back to cold weather, it was just what I needed. I cooked the Rice separately (and it would also be even easier to use leftover Rice). as it would get really mushy if cooked in the Soup. And it would also need a lot more broth. Since I'm not cooking for so many people any more, I made a relatively small amount but this recipe can easily be doubled. If you are a fun of Stuffed Cabbage, you will love this soup too!

Deconstructed Polish Stuffed Cabbage (Soup)

1/2 pound of Ground Beef

1 Tablespoon Oil

1 small Yellow Onion or 1/2 of a large Onion

1 large or 2 small Garlic Cloves

1/2 head Savoy Cabbage, core removed and chopped (about 2 cups)

1 can (14.5 oz) Diced Tomatoes

6 cups Beef Broth

1 Bay Leaf

1 teaspoons Salt (if needed)

fresh ground Pepper to taste

To Serve: add cooked Rice, about 1/3 - 1/2 cup per bowl

In a medium pot, heat the Oil over medium heat and cook the Onion and Garlic until you can smell the fragrance strongly. Add in the Ground Beef and use a spatula to break it into small pieces. Cook until it is no longer pink. Add in the Cabbage, Tomatoes, Beef Broth and Bay Leaves. Sprinkle with the Black Pepper. Bring to a boil and reduce heat to a simmer. Cook for 10 minutes, taste and add Salt if needed. Cook for an additional 10 minutes and serve over cooked Rice.

Five Element Analysis

Cabbage belongs to the Earth Element as does Beef, so this is a mostly Earthy dish. The Tomatoes add the Fire Element, the Garlic, Onion and Rice bring in the Metal Element. As a soup, it naturally is part of the Water Element and the only thing missing is a Wood food but this is such a filling soup, you might want to eat a Wood dish , like some LGreens, at another meal.

Taquitos

I'm trying to support my local restaurants by ordering takeout at least twice a week. Last night, I was really craving Mexican food, but our local restaurant is all closed up and our closest food trick moved away a while ago so I had to make some myself. I had an accumulation of leftover meat in the fridge - some Roast Chicken and Roast Pork. So, I decided to make Taquitos as I always have Corn Tortillas in my freezer. 

Taquitos are incredibly easy to make and I often forget to make them when I have leftovers in my fridge. I learned how to make them from a good friend who was from Mexico when I was pregnant, as I was craving Salsa all the time and needed more ways to eat it!  My favorite filling is leftover Pot Roast and I will sometimes use leftover Refried Beans or Mashed Potatoes in the Taquitos as well. Leftover Turkey from Thanksgiving is also great.

All you have to do is soften the Corn Tortillas either by, steaming them or cooking them for a very short time in the microwave with a damp paper towel on top. I use the microwave method and cook only about 3 - 4 at a time so they will stay soft. And, I only cook them for about 30 seconds. Then you put in a scant (not quite) 1/4 cup filling across the bottom one third and roll up tightly. The Corn Tortillas should be soft and pliable and easy to roll. Then you secure the Taquito with a toothpick (threaded like you are sewing) and pan fry them in a shallow amount of Oil until they are browned and crisp. Just remember to take out the toothpick before you bite into them. Serve them with lots of homemade Salsa (previous post) or bottled Salsa and Guacamole if you have it, and you will have made something wonderful!

Taquitos

3 cups filling of your choice - shredded cooked Chicken, Pork or Beef, Refried Beans or Mashed Potato

12 Corn Tortillas

3/4 cup Vegetable Oil (Safflower, Sunflower, Grapeseed or Avocado are all good)

Place 4 Corn Tortillas on a plate and cover with a wet paper towel that has been wrung out. Cook on High for 30 seconds. Repeat with remaining Tortillas as needed for rolling. 

Or, place all of the Tortillas on a heat proof plate in a steamer and steam for 5 minutes, turning over the stack and shuffling the Tortillas and then steam for an additional 5 minutes. Pull out 3 - 4 to roll at a time.

Place one Tortilla on a cutting board and put the Filling on the bottom one third of the Tortilla. Roll tightly around the filling away from you and then secure with a toothpick, threading the toothpick lengthwise to hold the Tortilla in place. Remove to a plate. Repeat with the remaining Tortillas and filling.

Heat 1/2 cup of the Oil in a 12 inch frying pan. When the Oil is shimmering, lower 6 Taquitos carefully into the Oil with tongs so that the Toothpick side is face down. Cook until the Tortilla is browned and crisp. Turn over and cook the other side until it is browned as well. Remove to a paper towel covered plate. Add in the remaining Oil and reheat. When the Oil is hot, put it the remaining Taquitos and cook turning once until they are all browned. Remove the Toothpicks and serve with lots of Salsa and Guacamole and if you want to make this dinner, add some Beans, Rice and Lettuce to the plate.

Five Element Analysis

Corn Tortillas belong to the Earth Element and frying is a Fire way of cooking. So those two Elements are covered. It depends on what kind of filling you use as that will determine the remaining Elements - Chicken is from the Wood Element, Beef and Potatoes are from the Earth Element, Pork is from the Water Element, as are Beans. Salsa made with Tomatoes and a Jalapeño Chili contributes the Fire Element, along with some Wood from the Lime Juice and some Metal from the Onion and Cilantro. Guacamole adds some Water and again more Wood from Lime Juice and Metal from the Onion. If you serve these Taquitos with Beans, Rice and some Lettuce, I think you pretty much have all of the Elements covered no matter what filling you use!

Anellini Pasta with Broccoli and Ham

I was in the mood for Pasta but didn't want any Tomato Sauce, so I decided to make what I often cook for my grandson, who is 2. He loves Pasta and I like to throw in some vegetables in whatever sauce I make for him, so that he will get more nutrition. His current favorite is Anellini Pasta with Broccoli and Ham. I buy Le Veneziane Anellini Pasta online, which is a wonderful Gluten Free Pasta from Italy. It's made from Corn and my friends who are not Gluten Free cannot even tell that it's not regular Pasta He loves the little round circles of Anellini Pasta and he loves Butter and Garlic so that's what I season it with. He likes it with Ditalini Pasta too and I think Orzo would also be good. I mince up the Ham and Broccoli - usually some luncheon meat and some leftover steamed Broccoli from the night before and he just loves it.  He wasn't here, but I did have those ingredients and made it for myself. The only difference in how I made it was to use fresh minced Garlic instead of Garlic Powder. My son liked it too and he topped his with Parmesan Cheese. It's easily doubled if you want to make more. I ate it with a spoon and was very happy!

Anellini Pasta with Broccoli and Ham

1 cup Anellini Pasta (or another small pasta shape) 

1 cup cooked Broccoli, minced

1 cup minced Ham

2 large Garlic Clove minced (or use Garlic Powder)

6 Tablespoons salted Butter

Optional Parmesan Cheese for serving

Boil the Anellini Pasta in a pot of salted boiling water until done (according to the package directions) and then drain. 

In the meantime, in a frying pan, melt the Butter and add in the Garlic Clove. Cook until you can smell the Garlic Fragrance well. Then add in the Ham and Broccoli and cook until hot. Add in the drained Pasta when done and stir to combine, reheating if necessary. Serve with Parmesan Cheese.

Five Element Analysis

The Anellini Pasta is made with Corn so it belongs to the Earth Element. The Broccoli contributes the Wood Element and the Ham brings in the Water Element. The Garlic, Butter and Parmesan Cheese add the Metal Element. Only the Fire Element is missing, so it would be good to serve a side salad or maybe some Iced Tea to create balance.

Red Flannel Hash

I used to go to this breakfast cafe where I would have to wait a long time to get a seat and every time I went, I ordered their Red Flannel Hash. I decided long ago that it was better if I learned to make my own, since standing in the rain in Seattle isn't fun. And, the restaurant is pretty far away too. So, I had some leftover Corned Beef and I also had a package of cooked Beets the other day and voila - Red Flannel Hash was ready to be made once again.  

For those of you who have never had this dish, it is simply Corned Beef Hash with chopped cooked Beets added in. It makes the whole dish red and since the ingredients kind of mush together, it is supposed to look a lot like red flannel cloth. Although I've made Hash many times with cubed pieces of Potato, I think Red Flannel Hash turns out better when you grate the Potatoes, although you can certainly use leftover Potatoes and it will be even faster. I took a tip from Serious Eats as I soaked the Potato Shreds in cold water, drained them and then microwaved them quickly before cooking them in a frying pan. I also don't add in the Onion or the Beets or the Corned Beef until the Potatoes are already somewhat crisped up or they will overcook. You can leave out the Beets if you want and then you will have just Corned Beef Hash, which is also delicious.  Served with a Sunny Side Egg, I think this is the perfect breakfast!

Red Flannel Hash

2 medium large Russet Potatoes, peeled

3 Tablespoons Vegetable Oil, divided

1/2 of a large Red Onion, chopped

1 cup or more of diced, cooked Corned Beef

1 cup diced, cooked Beets

To serve:  2 fried Eggs

Grate the Potatoes and place them in a bowl and cover with cold water. Drain and place on a microwave safe plate. Put in the microwave and cook for 2 minutes. 

Heat a large frying pan on medium heat. Add in the Potatoes and press with a spatula to flatten and cover the bottom of the pan in a thin layer. Cook (be patient!) until the Potatoes are golden brown on that side. Turn over in sections and cook until that side is also browned. Then push aside the Potatoes and then add in the additional Tablespoon of Oil  and the Onions. Cook until the Onions start to soften. Then add in the Corned Beef and Beets. Stir to combine thoroughly  Flatten the mixture and crisp up again on one side and then the other. Put onto two individual plates and top with fried Eggs to serve.

Five Element Analysis

Beets and Potatoes both belong to the Earth Element, so that's the dominant element in this dish.  The Onions bring in some Metal and the Eggs bring in some of the Water Element. Serve this dish with Coffee or Tea and you add the Fire Element. If you serve it with Wheat Toast, you add in the missing Wood Element or you can serve it with a tart juice, like Pineapple or Orange to create a balanced breakfast too. 

Butternut Squash Muffins

I'm trying to incorporate more orange foods into my diet because they are so good for you. Orange foods belong to the Earth Element in Chinese Medicine and they support the Spleen, Stomach and Pancreas. They are considered very grounding and good for regulating blood sugar. I have to admit that Orange foods aren't my favorite foods in the ways that they are usually cooked. I'm quite fond of Sweet Potato Fries but mostly I like my orange foods to be desserts or sweet breads. I made some Roasted Butternut Squash the other night for a Salad and had enough left over to do something else with it. Luckily, I didn't season the Squash much when I roasted it - just a little Vegetable Oil and Salt. So, I decided to make Butternut Squash Muffins and lowered the Salt in the recipe to compensate. I also added Oats and used Pumpkin Pie Seasoning because it's that time of year and it works perfectly with Butternut Squash. The Muffins were wonderful - really delicious and not too sweet! They are just perfect for a quick breakfast on the go.

Butternut Squash Muffins

1 cup Gluten Free Flour Mix (I used Cup 4 Cup)

1/2 cup Rolled Oats

1 teaspoon Baking Powder

1/2 teaspoon Salt

1 teaspoon Pumpkin Pie Spice

1 cup cooked Butternut Squash (steamed or roasted)

1/3 cup Almond Milk

1/4 cup melted Butter

1/2 cup Brown Sugar

1 large Egg

1/2 teaspoon Vanilla Extract

Preheat oven to 350 degrees. Spray a muffin tin with Oil (I used a Silicone Muffin Tin)

In a mixing bowl, combine the Gluten Free Flour Mix, Rolled Oats, Baking Powder, Salt and Pumpkin Pie Spice. Then add in the Butternut Squash, Almond Milk Oil, Brown Sugar, Egg and Vanilla Extract. Stir until blended.  

Fill Muffin cups 3/4 full - it should make 12 muffins. Bake for 18 - 20 minutes or until tops are brown and spring back lightly when touched or a toothpick comes out clean when poked. 

Five Element Analysis

Butternut Squash is part of the Earth Element and the Oats, Almond Milk and Brown Sugar add even more. The Egg contributes the Water Element. The Butter, Pumpkin Pie Spice and Vanilla Extract along with the Gluten Free Flour (that is mostly Rice Flour) bring in the Metal Element. The Fire Element is not present so be sure to serve these muffins with some Tea or Coffee and later have some of the Wood Element in another meal for balance. 

Sautéed Corn and Leeks

I've been teaching so I haven't had much time to experiment and cook new things or to post. So, finally I am giving you a new recipe. Tonight was one of those nights where I had a lot of vegetables in the fridge that needed to be cooked so I put together some new combinations. The first one is Sautéed Corn and Leeks. I had a salad like this at the San Francisco airport and I liked the combination. It seemed to me that the salad I purchased there was cooked and bound together by cream. I decided to use Parmsan Cheese instead. I sautéed the white part of one Leek in Butter and then added already cooked corn until it was hot and sprinkled it with Parmesan Cheese - that's it. Super simple and completely Five delicious!  The sweetness of the Corn and Leeks with it's vey mild oniony flavor and the savory Umami flavor of the Parmesan was so good.  This recipe is a new favorite around here!

Sautéed Corn and Leeks

3 ears of Corn

3 Tablespoons Salted Butter

1 Leek, root trimmed, dark green part cut off, sliced into 4 long pieces, diced and rinsed

1/4 cup grated Parmesan Cheese

Boil water in a pot and add the Corn. Cook for 7 minutes.  Drain, cool and then slice the kernels off (or you can use leftover corn on the cob).  

In a large frying pan, melt the butter and add the Leeks. Cook until they just start to brown. Then add in the Corn and cook until the Corn is heated through and starts to get just a little bit dried and chewy.  Remove from heat and sprinkle with the Parmesan Cheese. Serve immediately

Five Element Analysis

Corn belongs to the Earth Element as it is so sweet. The Leeks contribute the Metal Element and the Butter and Parmesan Cheese add even more.  his is a side dish so you wouldn't expect it to be fully balanced, but it will add some nice Earth and Metal Elements to your meal.

Crispy Mashed Potato Patties

I like to find ways to use up leftovers without eating them the same way again. I love the challenge of trying to make them taste even better than the original dish! I found a recipe in Epicurious that uses leftover Mashed Potatoes and transforms them into deep fried Croquettes, but I prefer to pan fry things. The recipe called for Parmesan Cheese, which I love as it has much less lactose than other cheeses and adds that savory "Umami" taste to everything it touches. I also used Ian's Gluten Free Panko Breadcrumbs and eliminated the flour to make these patties Gluten Free. They turned out delicious - crispy on the outside and tender on the inside. They were the perfect accompaniment to the Sausages and Red Cabbage. I will definitely be making this recipe again!

Crispy Mashed Potato Patties

2 egg yolks (use the whites for dessert)

2 cups cold Mashed Potatoes

½ cup grated Parmesan Cheese

2 Tablespoons minced fresh Chives or Green Onion tops

1 cup Gluten Free Panko Bread Crumbs (I used Ian’s or use regular Panko or Bread Crumbs if not Gluten Intolerant)

1/3 cup Vegetable Oil - divided

Mix the Potatoes, Egg Yolks, Parmesan Cheese and Chives together in a bowl. Put Panko Bread Crumbs on a plate.  Then make walnut sized balls of the Potato Mixture. Press down on each ball while it is in the palm of your hand and make a flat little patty.  Dip each side of the patties in the Panko mixture and place on a plate.  Repeat until all the Patties are crusted.

In a large frying pan, drizzle half of the oil all over the bottom of the pan. Heat the oil until it is hot and place as many patties as will fit in the pan without touching. Cook until the bottom side of each patty is brown and turn over carefully. Continue to cook until brown on the second side and remove to a plate.  Repeat until all the patties are cooked. Serve immediately.

Five Element Analysis

Potatoes belong to the Earth Element. The Parmesan Cheese, the Chives and the Rice in Ian’s Panko Bread Crumbs contribute the Metal Element. The Egg Yolks add just a bit of the Water Element. If you use Regular Bread Crumbs or Panko Bread Crumbs, they are made from Wheat and will contribute the Wood Element. As this is a side dish, it will get balanced by the other ingredients in the meal.

Deirdre's Quinoa Salad

I am in Germany at present, teaching and staying at a friend's house which means I can cook with my friends!  The other night we made a Quinoa Salad that was so good, I just had to share it with you. One of the tricks I learned was to roast the Red Pepper in little pieces so it cooks faster. I love Quinoa because it is full of protein so it makes an excellent lunch salad when I am teaching as I don't like to go out. I like that I can make it ahead and I think it tastes even better the second day.  This is a versatile salad and any number of vegetables can be added in. We cooked the Quinoa with some leftover Green Beans, some Red Peppers that we quickly roasted cut up in the oven and some chopped up Arugula and Parsley. The dressing was a bit of Apple Cider Vinegar and a little Coconut Oil. It was delicious!  Be sure to rinse the Quinoa as it will be a bit bitter if you don't and use your imagination when adding new ingredients to the basics of this wonderful high protein Salad.

Deirdre's Quinoa Salad

1 cup Quinoa, rinsed

2 cups Water

1 large clove Garlic, minced

1/2 cup chopped cooked Green Beans

1 Red Pepper, cut into small pieces

a Handful each of Parsley and Arugula chopped fine

1 Tablespoon Apple Cider Vinegar

1 heaping Tablespoon Coconut Oil*

1/2 teaspoon Salt

1/4 teaspoon Pepper

Optional: diced Avocado, chopped Tomatoes - fresh or dried, Cucumber, cooked Broccoli, cooked Cauliflower, cooked Corn off the cob, cooked Peas, chopped Radishes, Crumbled Bacon, Feta Cheese, etc.

*You can easily substitute Lemon Juice and Olive OIl is desired, but use slightly more of each.

Add rinsed Quinoa and Garlic to 2 cups water in a small pot. Bring to a boil and cover, reducing heat. Cook for 20 minutes.  

Meanwhile, heat the oven to 425 degrees. Place Red Pepper pieces on a Parchment covered baking sheet and roast for 15 - 20 minutes, tossing once half way through.  Check frequently after 10 minutes so that the pieces do not burn. Remove and cool.

Mix together the cooked Quinoa with the Green Beans, the Roasted Pepper pieces, the Parsley and Arugula. Stir in the Apple Cider Vinegar, Coconut Oil, Salt and Pepper.  This salad can be served hot but is even better when chilled and served later as it allows the flavor to meld.  

Five Element Analysis

Quinoa is a seed so it belongs to the Water Element. The Green Beans contribute the Wood Element and is enhanced by the Vinegar. The roasted Red Pepper contributes the Fire Element. The Coconut Oil brings in a little of the Earth Element and the Parsley and Arugula make sure that the Metal Element is present too. This then is a lightly balanced Five Element Salad. To make it even stronger, add in an additional Earth food, like Cucumber, or Corn to make it a fully balanced salad or serve dessert after to make a fully balanced meal!

Tuna Salad with Nicoise Flavors

I was craving Tuna today and I wanted to make a salad that wasn’t creamy. I’ve been off Mayo lately, so I decided to transform one of my favorite Summer time foods – Nicoise Salad into a Tuna Salad with all the ingredients mixed in. Now, this recipe may very well offend purists, but I absolutely loved it!  I mixed a can of Tuna with the traditional ingredients – pieces of boiled Potato and a Medium Boiled Egg, a chopped Tomato, some diced cooked Green Beans and some Capers and a very few black olives I had in the fridge. I dressed the salad with a Vinaigrette that included anchovies and it was so delicious! I lined the serving bowl with lettuce and served it with Rice Crackers. It was the perfect Sunday lunch and brought me back to the Mediterranean with each bite. This recipe can easily be doubled or tripled and I think it makes a wonderful spread with Crackers or Bruschetta and perfect for a party.

Tuna Salad with Nicoise Flavors

1 5 oz can Tuna (preferably packed in Olive Oil) drained

1 medium Yukon Gold Potato*, washed with peel left on

1/3 cup chopped Green Beans*

1 Roma Tomato, cut into small pieces

2 Tablespoons Capers

1 Egg*

2 Tablespoons Chopped Shallot or Red Onion

2 Tablespoons White Wine, Champagne Vinegar or White Balsamic

1 or 2 Anchovy Filets, mashed

1/3 cup Olive Oil

½ teaspoon flaky Sea Salt

1 scant teaspoon Dijon Mustard

Sprinkling of Black Pepper

Optional:  2 Tablespoons of pitted black olives cut into small pieces and/or

A sprinkling of fresh Tarragon or Basil Leaves

In a saucepan, cover the potato with water and bring to a boil. Cook until the potato is tender, about 25 – 30 minutes. Remove and cool and carefully put the egg and green beans into the water. Cook for 9 minutes, drain and add cold water into the pot to cool down the green beans and egg.

In a small bowl, put the Shallot, Vinegar, Olive Oil, Anchovy and Dijon Mustard.  Stir to mix thoroughly and reserve.

Peel the Potato and cut into a small dice. Then peel the Egg and cut into small pieces. Then cut the Green Beans into small pieces. Place all in a serving bowl. Add in the Tuna, the Tomatoes, the Capers and the Olives. Drizzle the Vinaigrette over the top and stir gently to combine. Sprinkle with the Sea Salt and fresh ground Pepper. Serve in a bowl lined with lettuce and Crackers or Bruschetta on the side.

*Note: This is a great dish for using up leftover Potatoes and Green Beans or Hardboiled Eggs.

Five Element Analysis

Tuna belongs to the Water Element and the Anchovies and Egg add even more. The Vinegar, Olive Oil and Capers contribute the Wood Element. Tomatoes make sure that the Fire Element is present and the lettuce too if you eat it at the end.The Earth Element is represented by the Green Beans and Potatoes. The Dijon Mustard and herbs bring in the Metal Element.  This then is a perfectly balanced Five Element dish without even adding the crackers!

Avgolemono Soup

When I was a college student, I lived in an apartment with three other roommates and money was always tight. Since I loved to cook and had the most experience, I was quickly designated as the one who most often made dinner, while the others divvied up the chores of shopping, prepping and washing dishes. My goal back then was to see how far I could stretch our grocery budget and one of my tricks was to buy a whole chicken and have it one night for dinner. Then, I would make chicken salad sandwiches the next day and I would use the bones to make broth and add in the scraps of chicken with some carrots, onion and celery and also some rice, pasta or potatoes to make a filling soup. These days, I don't have to watch my grocery budget, but I still play this little game and I still almost always make chicken soup out of roasted chicken bones and bits of leftover meat.

The other night I roasted a chicken in the Greek fashion with Lemon Juice, Olive Oil, Salt and Rosemary with some Onion, Garlic and Potatoes roasted in the drippings. The secret was to marinate the Chicken for a little while in the Lemon Juice and then squeeze some more on mid way through roasting. It was delicious!  Afterwards, I took all the bones and all the leftover drippings and onions and of the roasted Garlic Cloves and made a broth. I strained it and made Avgolemono or creamy Greek Lemon Chicken Soup. This is a really easy soup and if you want to make it with canned chicken broth, it would be great too, but I love the idea of using up leftovers. 

The trick to this soup is tempering the eggs which make the soup creamy. This means that you add some hot chicken broth to the egg mixture and then add the eggs back into the rest of the soup. At that point, you must keep the soup at a very low simmer for only a few minutes or the eggs might curdle. 

This soup is nourishing and satisfying as only creamy soups can and there's no cream in it.  The little bits of Orzo (I used DeLallo Gluten Free Orzo made from Corn) and chopped up chicken give it some texture. If you like, you can use rice but it will be a lot softer and I like the Orzo's chewiness. And, I like it creamy so I use less chicken broth. This soup is just a bowl full of lemony goodness!  Avgolemono is one of my favorite soups and I want to share this recipe with you.

Avgolemeno Soup

5 - 6 cups of Chicken Broth (preferably homemade using chicken bones, roasted onions and garlic, then strained) - less for thicker soup, more for thinner soup 

Optional:  1/2 small onion minced and 2 garlic cloves minced if not using homemade broth

1/2 cup Orzo (you can also use Rice)

1 cup chopped cooked chicken (can also poach one chicken breast in the broth, remove and chop up)

2 eggs

1/2 cup fresh squeezed Lemon Juice (about 2 medium Lemons)

Salt to Taste

Sprinkling of fresh ground Pepper

Heat the Chicken Broth (and add onions and garlic if not using homemade broth). Bring to a boil and add the Orzo. Cook until al dente.  Taste for salt and add if necessary.  Add in the chopped chicken and reduce to a simmer. Meanwhile, whisk the Eggs and Lemon Juice together in bowl. Use a one cup measuring cup and scoop up broth and whisk into the egg mixture. Then slowly stir in the egg mixture. Cook for 1 -2 minutes more. Sprinkle with fresh ground Pepper and serve with a few Dill Fronds on top. 

Five Element Analysis

Soup is a Water Element food and the Eggs add even more Water. The Chicken Broth and Lemon Juice bring in the Wood Element. The Onions and Garlic contribute the Metal Element. I used an Orzo made from Corn, which contributes the Earth Element, but if you use regular pasta, which is made with Wheat, you have added more of the Wood Element. So, it is advisable to serve this soup with a meal that includes a Fiery food, like Salad and an Earth Food, either as a main course or a dessert to create a Five Element balance. 

Beef and Mushroom Pot Pie

There was a special on beef roasts at QFC last week - 2 for 1 - so of course I bought two as there are so many things you can do with leftover roast beef.  I make it in the simplest of ways - I just season it all over with Lawry's Seasoned Salt and garlic powder. Then I put it into a 450 degree oven for 15 minutes, then turn it down to 250 degrees and cook for about 2- - 25 minutes per pound for rare roast beef.  If you like it medium go up to 30 - 35 minutes per pound. We have roast beef the first night and then I make things like Thai Beef Salad or Beef Pot Pie.  In the fall and winter I tend to make Pot Pie with potatoes and carrots and peas. In the summer, it's almost always with mushrooms. Sometimes I make pot pies with chicken too and turkey after Thanksgiving.  Now, a lot of people make pot pies with a stew, but I like it much better when I make a quick gravy to go along with the meat and vegetables. Then you top it with puff pastry which I don't even roll out - I just cut it to fit with scissors - a much underrated kitchen tool and then I cut a few vent holes and bake in a hot oven for 20 - 25 minutes. You will be rewarded savory delight - crispy puff pastry covering a luscious blend of tender roast beef and mushrooms. It's so delicious and so easy!

Beef and Mushroom Pot Pie

4 cups cut up leftover roast beef, cut into large chunks

1 medium onion, diced
3 cups washed and sliced mushrooms (about 12 medium button mushrooms)
1/4 teaspoon salt and sprinkling of fresh ground pepper

3 cups beef broth (including roast beef drippings - I used Better than Bouillon)

6 Tablespoons Butter

8 Tablespoons Flour

2 sheets thawed Puff Pastry (I used Pepperidge Farm)

Heat oven to 425 degrees. In a large frying pan with deep sides, melt butter and add in onions. Cook until they become translucent. Put in the mushrooms and the salt and pepper and cook until they just begin to soften.  Add the beef and toss.  Then add in flour and mix until the flour is fully incorporated.  Then add in the broth and cook until just thickened.   

Divide mixture between 2 9" pie pans (I used glass ones).  Then put the puff pastry on top and cut to fit the round shape with scissors. Cut numerous vent holes in the puff pastry with a sharp knife.  Put into the oven over a cookie sheet (it might drip) and cook for 20 - 25 minutes or until the puff pastry is puffed up and browned.

Five Element Analysis

Beef and Mushrooms belong to the Earth Element so this is clearly a very grounding dish.  The wheat in the puff pastry and flour contributes the Wood Element. The onions bring in the Metal Element and the butter adds even more.  The Water and Fire Elements are missing so be sure to serve foods later that belong to these elements, but if you are trying to make a balanced meal, serve the Pot Pie with a green salad or with sliced tomatoes and perhaps some dark berries for dessert.

Versatile and Simple Chicken Salad

I bought two roast chickens the day before yesterday because I was too tired to cook. There were four of us here and that's a lot of chicken!  So of course there was leftover chicken today and since all of us here favor the dark meat when it is hot, there were 2 whole chicken breasts waiting to be used.  And, when I have leftover chicken, I love to make chicken salad.  I like it simple - just chicken, celery, red onion and mayonnaise. During the summer, I get inspired to add some snipped Tarragon and I always add Lawry's Seasoned Salt. But, this is a versatile recipe - I have made it into a Curried Chicken Salad and have even added fruit, fresh or dried, red and yellow peppers and even nuts. Some people like to use 1/2 mayonnaise and 1/2 yogurt or sour cream. There are so many options!  Most people I know like their chicken salad as a great big sandwich.  I like to serve it with Rice Crackers so it's almost like a dip.  And if I'm going to have it for lunch, I serve a salad or I make a soup to go with it - made from the leftover roast chicken bones - of course. Any way you make chicken salad - it's delicious!

Versatile and Simple Chicken Salad

2 cups diced cooked chicken

3/4 cup diced celery

1/2 cup diced red onion or green onion

1/2 cup Mayonnaise (I used Best Foods/Hellmans)

1/2 teaspoon Lawry's Seasoned Salt (or just plain salt and pepper)

1 teaspoon fresh Tarragon, snipped into small pieces (or 1/2 teaspoon dried Tarragon)

Optional:  1/2 teaspoon crumbled Rosemary or  1/2 teaspoon Curry Powder

Optional:  Cut up Apples or Halved Grapes

Optional:  Walnuts, Pecans, Raisins, Dried Cranberries

Optional:  Cut up Red or Yellow Peppers or Cucumbers

Mix all ingredients together in a bowl and serve with Crackers (I used Rice Crackers) or Toasted Bread

Five Element Analysis

Of course, the elemental makeup will change depending on what you put in, but for the basic Chicken Salad Recipe, the Chicken contributes the Wood Element and the celery adds even more. The Red Onion and herbs bring in the Metal Element along with the Mayonnaise.  The salad I served with it adds the Fire Element.  Dried fruit or peppers will contribute the Fire Element too. The walnuts and pecans would bring in the Water Element or serve it with soup. But, the Earth Element is still missing. Adding cucumbers might be an idea or serving it with a sweet dessert sounds even better to create a Five Element balance.