Cuisine Eric

Here is a classic, fast and delicious stir fry and a great way to use leftovers. 1 large onion, sliced 1 green bell pepper, sliced 2 cups green cabbage, chopped 2 carrots, sliced 1 lb beef (I used left over prime rib roast), sliced 2 cloves garlic, minced 1/2-inch fresh ginger, minced toasted sesame seeds for garnish Sauce: 1/4 hoisin sauce 2 Tbsp soy sauce 2 Tbsp rice vinegar 2 Tbsp sherry 1 Tbsp sesame oil 1 tsp chili paste with garlic, or Sriracha hot sauce Mix together the sauce ingredients in a small bowl.   Stir fry the onion and bell pepper with a dash of neutral oil (like canola) in a wok or a large skillet for about 5 minutes over very high heat. Stir often.  Add the cabbage and the carrots and continue stir frying for about another five minutes. Remove the veggies to a bowl and keep warm. Add the beef to the wok with a dash neutral oil and stir fry just to heat through.  Add the garlic and the ginger and cook another 1-2 minutes.   Return the veggies t...

I love the idea of one-pot pasta dishes.   This is creamy and delicious, and anyway, who  likes dishes? 1/4 lb bacon, diced 1 medium yellow onion, diced 2 chicken breasts, cut into bite-sized pieces 1/2 tsp herbed de Provence (or Italian herbs) 2 cloves garlic, minced dash crushed red pepper flakes 5 cups milk (I used skim) 2 cups light cream 1 lb favorite pasta (I used short Rigatoni) 4 cups broccoli flowerets 1 cup grated Parmesan or Romano cheese Cook bacon and onion in a large soup pot in a dash of olive oil. Cook until bacon browns up and the onions soften, about 10 minutes.    Add the chicken breast, garlic, herbs and pepper flakes and cook another 3-5 minutes. Add the milk and cream and pasta and bring to a gentle boil.  Cook, stirring often just until the pasta is pre-al dente.   Add the broccoli. Continue cooking until the pasta has cooked to al dente and the broccoli is crisp-tender. Add a dash more milk if necessary, to adjust consistency. A...

This is a deliciously creamy soup with tons of umami.  You could use scallops as I did here, or shrimp.  Or if you want to keep it vegetarian, use a few more mushrooms and reserve some of the diced mushrooms to return back to the soup after blending. 4 Tbsp butter 1 onion, diced 12 oz mushrooms, diced 3 cloves garlic, minced 1 Tbsp fresh thyme leaves, minced 1/4 cup flour 2 cups chicken broth 2 cups milk 1/4 cup sherry 6 bay scallops, quartered Sauté onion in the butter in a soup pot. Cook until onion is beginning to soften, about 5 minutes.   Add mushrooms and cook over high heat to brown mushrooms and allow them to release what water they will.   Stir often. Reduce heat to medium-low and add the garlic and the thyme. Add the flour to the mushroom mixture.   Add a bit more butter or a dash of olive oil if mixture is too dry.   It should be creamy and bubbly, and streak when you stir it.   Cook gently over medium heat for about 3-4 minutes, stirring al...

Making hummus is so incredibly easy - not sure why I'd ever buy it again. One of my favorites is with roasted red pepper 1 can chick peas, drained 2 Tbsp jarred roasted red pepper 2 Tbsp tahini paste juice of 1 lemon 2 cloves garlic 1/2 tsp Kosher salt 1/4 tsp crushed red pepper flakes (or to taste) a dash of water; 1-2 Tbsp as needed Place all ingredients into a food processor and process until very smooth.   Adjust consistency with water to desired consistency.   Tip into serving bowl and garnish with a little bit more roasted red pepper, if desired. Serve with whatever dip-able chip or veggie you like.

Here is a delicious veggie tart with a really simple crumbly crust. This is sure to be a hit at any pot luck. Crust: 1/2 cup whole wheat flour 1 cup white flour 1/2 tsp salt 8 Tbsp (1 stick) butter, cubed and chilled 3 Tbsp sour cream 4-6 Tbsp ice water 2 medium onions, sliced 2 Tbsp butter 1 medium leek, cleaned and diced 1/4 cup water 2 cloves garlic, minced (or to taste) 1 egg 1/4 cup light cream 1 bunch asparagus, bases trimmed 1/4-inch 1/8 tsp freshly grated nutmeg (or powdered if necessary) 2 Tbsp sun dried tomatoes packed in oil Make the dough. Pulse the flours and salt in a food processor.   Add the butter and pulse a few times just until the butter is the size of peas.   Add the sour cream and a tablespoon water.   Pulse a few times.   Add another tablespoon water and pule a few times, only JUST until you have a dough that sticks together.   Repeat with more water ONLY if the dough really is not sticking together. This will depend on your weather and yo...

This is one of my staple soups using leftovers after making a prime rib roast (which I do on holidays, once, maybe twice a year). Use the beans, grains and potatoes you prefer - you really can't go wrong.  1/2 lb beef, cubed 1/4-inch (I used frozen, slightly thawed leftover) 3 medium carrots, peeled and dicd 4 stalks celery, diced 1 large onion, diced 4 cloves garlic, minced 1 Tbsp fresh rosemary leaves, minced 2 tsp fresh thyme leaves, minced 1/2 tsp crushed red pepper flakes, or to taste 1 15 oz can petite diced tomatoes 1 can pinto beans, not drained 1 can chick peas, not drained 1/4 cup quinoa (optional) 1/4 cup pearl barley 1/4 cup toasted vermicelli (optional, see note) 1 medium sweet potato, peeled and cubed 1/2-inch 3 cups kale leaves, torn 1/4 tsp fennel seeds 1/4 tsp cumin seeds 1 quart beef, chicken or veggie broth 2 cups water, or as needed Sauté the carrot, onion and celery in a large soup pot in a dash of olive oil.   Cook for about 5 minutes, until veggies begin...

There are myriad variations on this theme as readers of this blog will note.  Maybe because the foundation of this recipe is so deliciously healthy; chicken and tons of veggies. Also, consider adding black and/or green olives... I made this for our son the week before he ran a marathon, hoping the carbs would help.  He wolfed it down and asked for the recipe.  Guess it worked! 1-1/2 to 2 lb chicken (I used half boneless skinless thigh and half boneless breast), cut into 2-inch pieces 1 yellow pepper, cored and sliced 1 red onion, peeled and sliced 1 Fresno (or jalapeño pepper), sliced 4 cloves garlic, minced 2 Tbs fresh rosemary leaves 1 large or 2 small zucchini, sliced on a bias 1 pint grape or cherry tomatoes (I used red and yellow cherries), halved 1 can brined artichoke hearts, drained and halved (if not already) Preheat oven to 350F.   Heat a dash of olive oil in a large oven-going skillet (ideally cast iron).   Sauté the peppers and onion for about 8-10 m...