Category Archives: non-recipe recipe
One of my favorite summer salads is Caprese Salad. It sounds fancier than it is. All you need to make it: fresh ripe tomatoes, fresh basil, fresh mozzarella, olive oil, balsamic vinegar, and a bit of salt and pepper.
Some people marinate the tomatoes and cheese, but past experience has taught me that marinating it can make even the freshest tomatoes turn a bit mushy.
I just slice a tomato and layer it with slices of fresh mozzarella and chopped basil, then drizzle with a little olive oil, some balsamic vinegar, then sprinkle with salt and pepper to taste.
Admittedly, the caprese salad pictured here has a bit more cheese than tomato, but this was the last of the fresh mozzarella, so…why not?
For the super lazy cooks among us, this non-recipe recipe can be made even easier by using pre-sliced fresh mozzarella and not chopping the basil.
I’ve also seen caprese kabobs where cherry tomatoes and small balls of fresh mozzarella are skewered along with fresh basil leaves, then drizzled in olive oil and balsamic vinegar.
Honestly, with these ingredients, it’s impossible to go wrong.
What’s your favorite summer salad?
My love of making something out of virtually nothing isn’t new. It was already well-ingrained in me by high school when my Botany teacher explained how you can turn old bits of vegetables into soup stock and still have something left for the compost heap.
That’s when I started saving and freezing scraps. I put some onion skins and tomato cores in a gallon-size zip bag and popped it in the freezer. Every time I used fresh vegetables, I’d add any trimmings or peels to that bag. Over the course of a few months it began to grow. My dad noticed and asked why there was garbage in the freezer. “It’s for vegetable stock,” I said. That’s when he started calling it Garbage Soup.
Not the most appetizing label. But it is made of random bits of produce that would otherwise have wound up in the trash.
I still save scraps. And when the bag is full, I simmer up some savory stock.
I wish I’d thought to take a photo of the over-stuffed zip bag of random vegetable bits, but I didn’t think about it until I’d popped everything into a stockpot and covered it with water.
You can see there are bits and pieces of all kinds of vegetables, including one of those bite-sized sweet peppers that was starting to wilt. Not fresh enough for a salad, but fine for soup stock.
I simply empty my frozen veggie scraps into a 6-quart stockpot and top it off with water. I typically toss in a few peppercorns and a bay leaf and turn the heat up to high. It can take a while for the water to heat up, but thawing the veggie bits overnight in the refrigerator speeds it up a little. Just before it begins to boil, I reduce the heat to simmer and partially cover the stockpot, then simmer for about 30-45 minutes, until the largest vegetable bits are good and tender. If you want to salt your stock, wait until it’s finished cooking.
Next, I use a large slotted spoon or “spider” to remove the veggie bits from the pot and into a colander placed over a large bowl to collect any runoff, which I pour back into the stockpot.
After that, I ladle or pour the stock through a finer sieve and into a bowl to trap pesky pepper seeds and tiny leaves. Ideally, I’d line the sieve with a layer or two of cheesecloth to reduce the amount of sediment in the stock, but I discovered I was out of cheesecloth.
I wound up with about 4 quarts of gorgeous, healthful, and flavorful vegetable stock. Here’s a peek at the final result:
I cool it in the refrigerator overnight, then freeze the stock in 1-cup, 2-cup or even 1-quart containers. You could freeze it in ice-cube trays it you like.
My favorite way to use the stock is in vegetarian risotto, but I also add it to cream-based soups or use it in recipes calling for chicken or beef stock.
You can make stock from just about any vegetable trimmings you want. That said, I’d advise against adding too much of any strongly-flavored things. One year I tossed in a few too many dried up bits of fresh ginger root, another year, too many tough asparagus ends. (I was able to mix that broth with a different batch to even out the flavors a bit.)
Here’s a fairly comprehensive list of what went into this year’s broth: kale, spinach, sweet peppers, stem ends of a couple hot peppers, asparagus, cauliflower, broccoli, turnip, red and yellow onions, garlic, tomato, green beans, snow peas, zucchini, green and red cabbage, summer squash, celery, carrots, scallions, swiss chard, ginger, parsley, and butternut squash. This year I even found a few artichoke leaves and the leftover ends of a couple potatoes that I’d grated.
Leeks are a good addition, as are parsnips, corn, and beets—but go easy on the beets unless you want really red stock. Lettuce, mushrooms, eggplant, and cucumbers don’t add much to the party, but sometimes I’ll toss those in, too.
Homemade vegetable stock is a great way to use scraps you’d normally discard, like the tough stems from cauliflower and broccoli, seed cores from sweet peppers, dried ends of celery, and the crowns of root vegetables.
Less than an hour after making this year’s vegetable stock, my new zip bag was already starting to fill up.
Freelancers don’t get sick days, so we tend to find creative ways to pamper ourselves while still getting our jobs done. I’m not letting this annoying cold stop me from meeting deadlines, even if every time I take my dog out in the unseasonably frigid air I have a coughing fit.
Hot and sour soup always eases cold symptoms for me. I know that sounds strange coming from someone who doesn’t eat meat, but when I’m sick enough I’ll gladly pick the pork out of the soup.
My cold symptoms had me craving hot and sour soup today, but I didn’t have all of the ingredients. I did, however, have enough things to cobble together a respectable — and delicious — near-vegetarian version. (The only reason it’s not vegetarian is because I threw in a handful of pre-cooked frozen salad shrimp at the end.)
Instead of measuring, I just added a bit of this and a pinch of that.
- About 2 cups of my homemade veggie stock
- Two huge cloves of garlic
- Lots of thinly slivered ginger
- Two super hot Thai chilis, sliced open
- Juice of half a lime
- Dash of rice vinegar
- Pinch of sugar
- Sliced onion
- A bit of chopped red pepper
- One chopped carrot
- One stalk of celery, sliced
- Handful of frozen peas
- Soy sauce
- A few whole coriander seeds
Unless you love really hot food, remove thai chilis when the vegetables are cooked.
Stir into soup:
- Cornstarch/water slurry – just enough to thicken the soup
- One beaten egg
- Handful of thawed salad shrimp, if desired
The final result is spicy and gingery enough to clear out your sinuses, but not so spicy that you can’t enjoy it. Would I prefer it with tofu strips and green onions? Yes. But under the circumstances, this is pretty darn good. I’m starting to feel better already.
What are your favorite home remedies for colds and flu?
Guacamole is one of the simplest, easiest and most delicious dishes anyone can make. There’s no cooking involved, and not much a recipe, either. All you need is a ripe Hass avocado (or two), lime juice, salt & pepper – and maybe a bit of onion, tomato or garlic.
Sometimes the hardest part of making fresh guacamole is finding perfectly ripe avocados.
A lot of people add fresh garlic, but I prefer a subtle garlic flavor so I use a trick I learned from my Aunt Jean: cut a clove of garlic in half and rub it in the bowl you plan to use. (She did that to “season” the salad bowl before adding the greens.) Don’t worry. You can use the remaining garlic for another recipe.
Some people like smooth guacamole, others prefer chunky. I like chunks of avocado, tomato and onion, but sometimes I make it with just the avocado and lime. It depends on what I have on hand and what I’m serving with the guacamole.
Step One: Prep your extras. Rub the bowl with garlic (or mince a clove) and toss in some finely chopped tomato and/or onion if you like:
Step Two: Halve, peel and remove pit from an avocado (or two, or more). I like to roughly cut the avocado in large chunks for easier mashing:
Step Three: Squeeze in some fresh lime juice, add salt and pepper to taste and mash to the desired consistency. (I usually use slightly less than half a lime per avocado, but you might prefer more or less lime.)
I don’t care for salty or greasy chips, so I usually cut up a small corn tortilla or two and bake my own chips in the toaster oven.
The final step? Enjoy!
Once avocados are cut they turn brown quickly. Even the lime juice doesn’t help stave off oxidation. I’ve heard putting plastic wrap directly on the guacamole helps keep it green because it reduces the exposure to air. Some people claim sticking the avocado pit into the mixture keeps it fresh too. But who am I kidding? There are never any leftovers to worry about!
While I love classic guacamole like this, it’s also be fun to experiment by adding things like grilled corn, hot peppers, cilantro, even mango. What are some unusual ingredients you’ve added to guacamole, and how did it turn out?