some more easy dinners!
Chicken soup
1 chicken, with guts removed (or 4 chicken quarters), but skin on (keep the neck for the soup)
4 stalks celery
3 peeled carrots, peeled and cut into thumb thick pieces
1 small yellow onion, chopped
a few shakes of dill
4 or more garlic cloves
chicken bullion (just in case)
kosher salt
pepper
spaghetti
Cheesecloth, fruit bags, or pantyhose (washed)
Place chicken in a stockpot. Add carrots, celery (whole) and onion. Cover the chicken in water, about ½” above the chicken. Make a pouch out of cheesecloth, those funky bags oranges or onions come in, or a CLEAN pair of pantyhose. Add about 2 tsp coarse pepper, 1 tsp dill, and sliced garlic cloves to the cloth. Tie off the end and trim down to a small packet. Bring all to a boil, cover, and reduce heat to low/simmer. Simmer for an hour. Salt to taste, and add more garlic if you wish. Add a tsp of chicken bullion if not strong enough. Stir and then simmer for another 30 minutes or so. Turn off heat and remove chicken from pot. Transfer to a cutting board and cool for about 10-20 minutes. Peel off skin and cut up chicken. It should easily come off bones if done enough. Fish in soup and remove seasoning packet and toss. Remove celery and chop up and add back to soup. Take a quarter’s diameter of noodles and break in half and toss in soup. Add cut up chicken. Add about 1c water and bring back to a simmer. Turn off in about 6 minutes or when noodles are done. Eat. For leftovers, refrigerate overnight in same stockpot and skim the fat off of the top before reheating.
Eggplant and Garlic Sauce
This is a way lightened version. The real thing is fried, drained, and then tossed with sauce. I created this one when i was stuck in weight watchers....
1 large eggplant cubed (1/2” cubies)
1 tsp sesame oil
2 tsp olive oil
1 tbsp sugar
1 tsp- tbsp soy sauce
4 or so cloves of garlic, sliced
1 small or medium yellow onion, halved, then sliced downwards (peeled, of course)
1 cup water
2 tbsp (or a little more to taste) of hosien
put olive oil in a nonstick pan, heat to medium high. Add sugar and STIR in till sugar dissolves
add eggplant and garlic and stir till no more oil is visible. Add about ¼ cup of water and sauté over medium till almost all water is gone. Add onion and stir for about a minute. Add about ¼ cup of water and sauté till water is gone. Add about ¼ cup of water and cover, stirring occasionally. Eggplant should be somewhat translucent by now… Add soy and hosien, sautee with another ¼ water, sauté for another minute or 2 (till everything is coated well), and serve
Heat oil in nonstick pan to medium high and stir in sugar till dissolved. Add eggplant and garlic and stir until oil is absorbed. Add ¼ cup of water and sauté over medium till water is absorbed. Add onion and stir for about a minute. Add about ¼ cup of water and sauté till water is gone, cover, and repeat (Eggplant should be translucent). Add soy, chili, and hosien, sauté with remainder of water for another 2 minutes (till well coated). Serve hot over rice. Makes about 4 generous servings.
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Salmon prepared with olive oil.
For salmon, I just take fish (defrosted if frozen)
rub with garlic and coarse black pepper. Sprinkle olive oil on it and spread it all over both sides of the fish. slice a lemon thinly and tile on top. Squeeze a bit of juice on there too. Cook (usually I broil it) until the middle part flakes easily with fork.
also works well with trout (esp. steelhead) or any other sort of fatty fish.
Asparagus (for a side)
I trim asparagus of woody part. Lay out on broiling pan. Spray with olive oil (or toss in a bag with 2 tsp of olive oil if you don’t have a sprayer) and sprinkle garlic powder, and a hint of seasoned salt. Broil until tops are a bit goldened and skin is wrinkled. make a bunch because people will come in your kitchen and steal it before all food is done.
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