Kinda Sesame Noodles

Serves 2-4
½ pound cold cooked spaghetti
¼ cup sesame oil
1/3 cup smooth peanut butter
1½ tablespoons white or rice vinegar
½ teaspoon red pepper flakes
2 tablespoons sugar
1 cup broth or water
1 minced jalapeno, seeds and veins removed
2 cucumbers, chopped (salad bar)
2 scallions, trimmed and minced
¼ cup minced cilantro
Toss spaghetti with the sesame oil. Cover and refrigerate for 1 hour.
In a large bowl, combine remaining non-vegetable ingredients. Add the cold spaghetti and toss well. Add the cucumbers, scallions, and cilantro, toss and serve.
You could add cold shredded chicken and or thinly sliced cabbage or lettuce.
Add hot sauce or more red pepper flakes, if it’s not spicy enough

Hearty Chicken Noodle Soup with homemade Chicken stock

Serves 4 to 6.
Stock
1 tablespoon vegetable oil
1 pound ground chicken
1 onion chopped
1 carrot chopped
1 celery rib chopped
2 quarts low-sodium chicken broth
2 bay leaves
2 chicken breasts

Soup

1 onion chopped
2 carrots chopped
1 celery rib chopped
8 ounces tagliatelle
Salt and Pepper
Dried English mustard


For the stock:
Heat oil in large Dutch oven over medium-high heat. Add ground chicken, onion, carrot, and celery. Cook, stirring frequently, until chicken is no longer pink, 5 to 10 minutes. Reduce heat to medium-low. Add broth, bay leaves, and chicken breasts; cover and cook for 30 minutes. Remove chicken breasts and set aside. Continue to simmer stock for 20 minutes. Strain stock through fine-mesh strainer into large pot.
For the soup:
Brown onion, carrots,and celery in oil. Add broth to vegetables. Add pasta and continue to cook until pasta is cooked. Shred chicken meat with fingers or 2 forks. Add shredded chicken, Season with salt and pepper; in the bottom of each owl put 1/2 teaspoon or so of dried mustard. spoon soup over mustard and serve.

Eggplant “sandwiches”

1 small eggplant
Garlic
Feta Cheese
Cherry tomatoes
Olive oil for cooking
Good olive oil for drizzling

Preheat oven to 350

Slice “hips” off opposite sides of eggplant and then slice lengthwise into three or four sections.

Chop garlic

Chop cherry tomatoes in half and salt them.

Heat pan over medium heat and sauté

Eggplant in olive oil until tender. Drain on paper towels.

Sauté garlic for one minute then add tomatoes and stir until they start to break up

In oven proof dish or sauté pan, layer eggplant slice, top with garlic and tomato and then crumbled feta. Top with eggplant slice

Once all are assembled, place in oven for 15 minutes. Rest for 5 minutes

Serve with salad

1-2 servings

half hour

Pasta with Eggplant Sauce

Easy but exotic

1 or 2 eggplant(s)
Salt for salting eggplant
Lots of cooking Olive oil
1 recipe worth of Lonely Guy Sauce
1 pound pasta

If you have not already made Lonely Guy Sauce, do it now.

Slice eggplant lengthwise into 1½" slices. Salt well and stand in colander of sink for ½ hour. Rinse well and dry on paper towels.

Put water on to boil for pasta. Add oil to skillet and sauté eggplant all on sides until well browned (even blackened). Don’t crowd the pan, so this may take several batches. Drain on paper towels.

When cool enough to handle, cut eggplant slices into 1 1’2" cubes and add to fully cooked warm sauce.

When pasta is done drain, return to pan, pour sauce over pasta. blend and serve.

I don’t like parmesan with this recipe.

2-4 servings

45 minutes

You could add red pepper flakes. You could add Anchovy paste.

Kinda Mu Shoo

Cutting some corners here, but end result is close enough

Packaged Cole slaw mix, rinsed and drained
2 cloves garlic chopped
1 bunch scallions, cleaned and cut finely
1 package firm tofu, cut into ½" cubes and drained on paper towels
Hoisin Sauce
Flour tortillas
Cooking oil

Heat Oil in large sauté pan until hot

Add Cole slaw mix and sauté until softened. Add tofu and stir to mix and warm.

Warm tortilla in microwave according to instructions.

Spread 1 TBS Hoisin on warm Tortilla. Spoon on veggie mix. Fold up one perpendicular side and roll up crossways.

2 servings

20 min

You can add chopped ground beef, pork or lamb or leftover chicken instead of tofu
Could also add scrambled egg.

Peas and bacon

1.2 slice of thick bacon, cut into 1/8 inch squares
1/2 package of frozen peas

The sweetness of the peas pairs nicely with the saltiness of the bacon.

I use the thick slab bacon as it has better flavor and texture. After you open the package, separate bacon into two slice stacks and wrap with plastic wrap and freeze. It will keep indefinitely in the freezer and you can take out whole slices or just cut off some as in this recipe.

Brown bacon pieces in sauce pan until dark and crunchy. Add peas and stir to coat in bacon fat. remove from heat and let peas cook for a couple of minutes.

Yum Yum

Many Mushroom Stew

1 tablespoon olive oil
1 tablespoon butter
1 pound assorted mixed mushrooms (cremini, shitake, even button) cut into largish pieces
1/2 cup chopped carrot
1 onion, chopped
garlic, minced
1/2 cup red wine
1 cup broth
Black pepper
1 tablespoon tomato paste
1 tablespoon anchovy paste
1/4 teaspoon thyme
1 tablespoon all-purpose flour
Papardelle or tagliatelle

Heat the one tablespoon of the olive oil and one tablespoon of butter in a sauce pan over high heat. Sear the mushrooms until they begin to darken and turn dark color on the edges, about 5 minutes. Remove from pan.

Add more olive oil. Add carrots, onions, thyme, and lots of black pepper into the pan and cook for 3 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute. Add flour and stir until it turns to paste. Add Tomato paste and Anchovy paste and stir to mix

Add the wine to the pot, scraping any stuck bits off the bottom, and stir until alcohol smell is gone, a couple of minutes. Add back the mushrooms with any juices that have collected and the broth. Simmer for 20 minutes, or until mushrooms are very tender.

Season to taste.

To serve, spoon the stew over a bowl of cooked pasta.

Serves 4

Great with peas and bacon.

Sweet and spicy chicken thighs

Chicken thighs are:
-way cheaper than breasts
-are easier to cook
-have more flavor.

4-6 chicken thighs, skinless and boneless
Oil

For dipping sauce:
2 -3 TBS sugar
2-3 TBS cider or white vinegar
Red pepper flakes to taste
1 clove garlic minced
I TBS canola oil

Make dipping sauce

Heat Oil in microwave proof bowl for 1-2 minutes. Add Garlic and steep for three minutes.

Add sugar and vinegar and stir. Cook in microwave for 2-3 minutes until it boils. Watch that it does not boil over.

Add red Pepper and set aside.

Heat Oil in sauce pan over medium heat.

Sauté Thighs, turning, until done 6-9 minutes. Let rest for few minutes and serve.

Dip slices of thighs into sauce


1-2 servings

20 min

If you have Asian fish sauce (nam pla), marinate thighs in a couple of tablespoons before cooking

Thick pork chop

The problem with pork today is that all the fat has been bred out. And the fat is where the flavor and moisture is. The recipe attempts to make moist flavorful chops.

1 thick (1”) pork chop, as marbled as you can fined with bone on.
Oil
1-2 cloves garlic
½ cup white wine
Salt and pepper

Heat oil in pan until smoking. Salt and pepper chop. Place in center of pan and cook for 3 minutes to make a nice brown crust. Turn chop over, turn heat to lowest setting. Add garlic for 1 minute and then add wine and closely cover. Cook slowly for 10 minutes until meat is cooked through. Remove meat to plate and turn heat back to high until pan juices are reduced to syrup-like quality. Pour over chop and serve.

Great with Brussels sprouts and Henry's favorite Macaroni and Cheese

1 serving

15 minutes

Chimichurri

1 cup packed fresh parsley leaves, finely chopped
½ cup fresh Mint, finely chopped
1/2 cup fresh basil, finely chopped
5 medium cloves garlic, peeled and finely chopped
3/4 cup best extra-virgin olive oil
1/4 cup lemon juice
Salt
Red pepper flakes

Steep garlic in olive oil for 1 hour. Blend rest of ingredients and steep for half hour.
Spoon over grilled meat or fish.

This is only good fresh

10 servings

2 hours

Sword fish Kabobs

½ pound swordfish chunk (cheaper than buy whole slices)
1 sweet onion, quartered
½ lemon, sliced

Separate onion into pieces, with 2-3 layers of onion in each piece
Thread swordfish chunk onto skewer. Then thread onion and lemon piece, repeat until all Swordfish is on skewer. End with swordfish piece

Grill or broil kabob, turn every three minute for 9 minutes total or until fish is cooked through.

Serve with Chimichurri sauce

1 serving

10 minutes

Pork and green chili stew

Good to make on Sunday afternoon while watching the Pats win. Freeze leftovers and have during the week

3 lbs. Pork stew meat, cut into 1½" cubes
Oil
2 onions, medium chopped
6 cloves of garlic
1 TBS dried oregano
2 15 oz. cans Tomatillos (tomatoes verdes)
2 4 oz. cans green chilies (not jalapeño)
Bunch of cilantro, stems removed and chopped
1 can chicken broth

Heat oil in pot and brown pork in batches until well browned on most sides. As meat browns, set onto clean plate

Add onion and sauté 3 minutes; add garlic and oregano and sauté for 1 more minute.

Add tomatillos, breaking up in your hand. Add half chopped cilantro and broth. Return pork to pot, bring to a boil and simmer for 1½ hours.

Stir in remaining Cilantro and rest for ½ hour or longer.

Good over tagaliatelle or egg noodles


4-8 servings

3 hr

Variation: Add a cup or two of frozen corn at the end.

Zucchini, Raisins and Pine Nut Pasta sauce

butter
olive oil
zucchini (1 large per person)
garlic
salt and pepper
2–3 tablespoons Marsala
¼ cup golden raisins
2 TBS pine nuts, toasted in dry pan until golden
Pasta
Parmesan
parsley, chopped



Heat the butter and oil in a heavy-based saucepan, and cut the zucchini into small cubes before adding them to the pan. add minced garlic and salt and pepper. Cook over a low to medium heat for about 45 minutes or so until zucchini starts to break down

Warm the Marsala, pour it over the raisina for about 15 minutes, or longer if you want. Once the zucchini are cooked, stir the sultanas and their juices into them. Taste for seasoning.

Cook the pasta according to package instructions, then drain. Add the zucchini mixture and fold and toss to combine. Sprinkle over the pine nuts, Parmesan and the chopped parsley.

Serve.

Ruben Blades’ Black Beans

This is really, really, really good

1 28 oz. can black beans
2 14 oz. cans chicken broth
Cooking oil
1 onion chopped
1 jalapeno, seeded and chopped
Bunch of cilantro, stemmed and chopped
1 TBS balsamic vinegar
1 TBS sugar
1 TBS soy sauce
1 TBS oregano
1 TBS dried orange peel
4 cloves of garlic chopped

Heat oil in pot. Sauté onion for 3 minutes. Add Garlic and jalapeno and cook for one more minute. Add half of cilantro, Balsamic, soy, sugar, orange peel and stir to mix for 1 minute.

Add beans and juice bring to boil and simmer for 1 hour.

Stir in remaining cilantro and serve with rice.


2-4 servings

You can make this a soup. Add more broth and garnish with chopped hard eggs and raw onion.

Sauté a ham steak, and cut into bite size pieces and add for a more hearty meal

Fried rice

Great use for leftover takeout rice or make some ahead and use cold

2 TBS oyster sauce
1 TSP soy sauce
2 TBS oil
1 eggs, beaten lightly (optional)
½ cup frozen peas
2 cloves garlic, minced
2 cups cooked white rice (cold), large clumps broken up with fingers
Couple of scallions, sliced thin or use sliced onion from salad bar

Combine oyster sauce and soy sauce in small bowl; set aside.

Heat pan over medium heat until hot, about 2 minutes;

Add oil and swirl to coat pan bottom. Add egg (if using)and cook without stirring, about 20 seconds, then scramble and break into small pieces with wooden spoon; continue to cook, stirring constantly, until eggs are cooked through but not browned, about 1 minute longer. Transfer eggs to small bowl and set aside.

Return skillet to burner, increase heat to high, and heat skillet until hot, about 2 minutes. Add remaining 2½ tablespoons oil and swirl to coat pan bottom. Add peas and cook, stirring constantly, 30 seconds; stir in garlic and cook until fragrant, about 30 seconds. Add rice and oyster sauce mixture; cook, stirring constantly and breaking up rice clumps, until mixture is heated through, about 3 minutes. Add eggs and scallions; cook, stirring constantly, until heated through, about 1 minute. Serve immediately.

1-2 servings

10 min

Variations at the end:
Add cooked chopped meat
Add other frozen vegetables
Add leftover Chinese food
Hot sauce is good here too

Jammy Cherry Tomatoes

Cherry Tomatoes

garlic

Balsamic vinegar

Olive oil

Cut Cherry tomatoes in half and salt. The salt makes them sweeter.

Mince garlic. Heat oil in pan and saute garlic until it begins to color. Add tomatoes and stir to coat. Saute 3 minutes until tomatoes start to break down. Torn off heat and move pan to coll side of stove. Add splash of Balsamic and let cook down a bit. Stir to coat and serve.

Creamy Garlic Beans

Garlic
Cooking olive oil
Drizzling olive oil
Can of cannellini beans
Rosemary

Mince garlic. Heat Oil in pan and saute garlic until it begins to color. Add Rosemary. Add canned beans and the juices. Add 1/2 can of water. Bring to a boil and the turn to lowest simmer for 1/2 hour.
Beans should be very soft and begin to fall apart. beans should have consistency of soft mashed potatoes. If not there yet, turn heat up for a few minutes.
Serve, drizzled with best olive oil

This goes really well with grilled meats or veggies

Sausage, white bean and greens soup

Whole sausages in soup are in chunks that are too big, so I squeezed the meat out of the casings. There was creamy sausage in every spoonful!

1/2 pound sweet Italian sausage removed from casing
1 can cannellini beans
Garlic, minced
red pepper flakes
1/2 package Arugula
Olive oil
1 onion chopped
1 quart chicken broth

Heat oil in pot and saute sausage meat, red pepper flakes and garlic, breaking up sausage into small pieces until it starts to brown around the edges and is no longer pink. Remove from pot, leaving all the fat in the pan and reserve sausage meat.
Add onions and more garlic to pot and saute until it starts to brown. Add chicken broth and bring to boil. Add beans and its juice and return pot to boil, simmer 10 minutes.
Return meat to pot and return to simmer. Add arugula and stir until wilted, about 2 minutes.

Serve with red pepper flakes an EVOO.

Serves 2 (or one hungry boy).

Instead of arugula you could use baby spinach, swiss chard, beet greens or frozen peas.