HOW TO: Cook Dry Beans

HOW TO: Cook Dry Beans

Dry beans are less expensive and much easier to buy in bulk than canned beans. With a little planning, they are also just as easy to use. Here are a few standard methods to prepare dry beans for use in any recipe that calls for canned beans.

Note: 3/4 cup dry beans is roughly equivalent to one (15 oz) can

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3/4 cup dry beans, rinsed

2 cups water

1/4 tsp salt (add after cooking)

Pressure cooker . . .

In Brenda's opinion, the pressure cooker is an essential small appliance for someone who enjoys cooking with beans, as it efficiently prepares perfect cooked beans with little advance planning.

• Directions: add ingredients to the cooker's insert bowl, select the pre-set "bean" option or "manual" and adjust the timing for the type of bean. Allow natural release and you've got perfectly cooked beans to serve hot or add to any recipe.

Par-boil + cook . . . 

It takes a little more time, but dry beans can be pre-boiled and then simmered to be ready for use in place of canned.

• Directions: add rinsed beans and water to a pot, bring to boil, cooking for 10 minutes, and then reduce heat to med-low to simmer until done. Time differs by type of bean but expect 1 to 4 hours. Make sure pot doesn't boil dry.

Soak + add directly . . . 

Alternately, dry beans can be soaked overnight and added to recipes. Lengthen the recipe’s cooking time to adequately offset using the soaked beans in place of canned and they work just as well. Expect cooking time to be longer by 2 to 4 hours.

• Directions: add beans and water to a bowl, set aside for 8-12 hours. Drain and rinse. Add to recipe. Cook 2-4 hours. Additional liquid may be required. Test beans to ensure cooked through. 

Par-boil + soak . . .

This is another method for soaking, but faster. Basically you're speeding up the soaking process significantly.

• Directions: add rinsed beans and water to a pot, bring to boil, cooking for 10 minutes. Shut off heat and leave beans to soak for 1-2 hours. Rinse and add to recipe. Cook 2-4 hours. Additional liquid may be required. 

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Brenda’s tips:

• For recipes calling for multiple bean types, compare the cooking times. If similar, cook varieties together using any of the methods. If not, it's best to prepare them separately so that the beans retain their structural integrity.

• Beans will continue to "dry" as they are stored. This means that the water content continues to decline and it will take longer to revive the bean and for it to cook. If you know the beans you are using have been stored, consider the following when pressure cooking: 

  • Add 1 minute for every year in storage. 

    • Example: Black beans 8 years stored, add 8 minutes for a total of 28-33 minutes pressure.

• Stove or soak directions have flexible time tables.

• Eventually, beans do age though their shelf life is generally considered "indefinite." From the kindness of others sharing stored beans, Brenda has experimented and determined that dry beans stored longer than 20 years are extremely difficult to revive. So like all food storage . . . rotate dry beans for continual quality.

Beef Gravy

Beef Gravy

In a pint jar combine:

1/2 cup HOT water

4 Tbsp flour 

Hand tighten lid in place. Shake smooth. Set aside. 

In a wide pot or skillet, heat: 

2 cups broth 

Bring to boil. Quickly whisk in flour + water, pouring it from jar through a mesh screen.

Boil at least 1 minute.

Season to taste:

Seasoned salt 

Garlic salt

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Brenda’s tips: 

• Brenda always pours the liquified flour through a mesh strainer to remove any clumps. 

  •  Offset the strainer and the jar so that the mesh bowl aligns with the mouth of the jar, hold in non-dominant hand with fingers curling around the jar and the handle of the strainer. Whisking with the dominant hand, pour the flour paste through the strainer by tipping the hand towards the boiling broth. 

• Brenda recommends hot water as the flour will dissolve more readily than in cold.

• Best gravy is achieved by using the broth from cooking a beef roast, but canned broth will also work well.

• This method works great for beef, turkey, or pork gravies.

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Window to B’s Kitchen…

Pint jar with flour & hot water. Shaken. Ready to pour.

Shake it smooth.

Straining out any potential lumps and whisking will prevent lumpy gravy.

Holding the jar + strainer in non-dominant hand, begin whisking with dominant hand. Tilt jar, allowing the flour slurry to flow through the wire mesh into the pot. Whisk continuously for about a minute.

Check consistency: after cooking for a minute, dip spoon into gravy. The gravy should coat the back of the spoon.

Taste: add a little more seasoning if the gravy is bland.

Bacon Fried Rice

Some words of wisdom and encouragement from Brenda before you being cooking:

Make this. It is the most delicious fried rice. It probably takes longer to read than to make this recipe.

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Bacon Fried Rice

1-3 days before (or immediately prior)....

Prepare 2 cups dry rice using your preferred method 

Refrigerate in an airtight container. (Approx. 6-8 cups cooked rice.) 

Cook 4-6 slices bacon 

Or a whole package because. Bacon. While bacon is cooking, continue recipe:

In a small pot, bring to boil

1 cup water

Add:

1 cup carrots, peeled and cut into 1/4" cubes

Boil 5 minutes. (Note: to save time, prepare sauce in a separate bowl during this time.) Then add:

1 cup frozen petite white corn

1 cup frozen petite peas

Shut off heat and cover with lid. Set aside.

In a small bowl, combine to make sauce:

1/3 cup soy sauce

2 T brown sugar

1 T sugar

1/8 tsp ground ginger

1/16 tsp ground red pepper

1/2 cup water

Set aside.

Now for the combination: in a large non-stick skillet heated to medium-low, sauté: 

1/2 cup onions, finely diced 

1 tsp bacon grease (or oil)

Add to skillet, folding together:

Steamed veggies, drained

Bacon, chopped

Sauce

Bring to a low simmer.

Finally, stir in rice and eggs, prepared as follows . . . 

In a separate non-stick skillet, fry and scrambling in approximate increments of:

1 tsp bacon grease (or oil)

2 cups rice, cooked

1 egg

Add to main skillet. Repeat: 

1 tsp bacon grease (or oil)

2 cups rice, cooked

1 egg

Add to main skillet. Repeat: 

1 tsp bacon grease (or oil)

2 cups rice, cooked

1 egg

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings if served alone. 8-12 as a side dish.

• Brenda recommends cooking bacon in the oven.

• This is a great way to use up leftover rice or veggies. Any vegetables can be added but the listed ingredients are Brenda’s favorite combination.

• Diced ham can be substituted for the bacon, about 1/2 lb cut into 1/4" cubes.

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

Add to bowl of slow cooker:

1/2 cup salsa (mild, med or hot)

1 (15 oz) can diced tomatoes

1 (8 oz) can tomato sauce

1 (4 oz) can diced green chilis

1-2 cups chicken broth

1 lb chicken breast, boneless skinless

1/2 tsp garlic powder

1/8 tsp cayenne pepper

1 tsp salt

Cook on high 3 hours. 

Shred chicken, return to pot. Then add:

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can pinto beans, drained and rinsed

1 cup frozen corn

Continue to cook 1 hour on high. 

Serve hot with tortilla chips. 

Top with any of the following:

• Diced tomatoes

• Sour cream

• Shredded cheese

• Guacamole

• Sliced black olives

• Cilantro

• Shredded lettuce

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Brenda’s tips:

• Brenda prefers to prepare dry beans for use in this recipe.

  • 3/4 cup dry replaces 1 (15 oz) can.

  • Learn how Brenda cooks dry beans.

Bean & Cheese Burritos

Bean & Cheese Burritos

Combine in a medium mixing bowl:

1 (16 oz) can refried beans 

3/4 tsp chili powder 

1/4 tsp ground cumin

1/2 tsp garlic powder 

1/4 tsp oregano

1/2 tsp salt

1 cup grated cheese

Stir together. Set aside.

Microwave 20-40 seconds, in a stack, to steam:

4 flour tortillas

Divide filling between tortillas. Roll. Refrigerate for later, or one of the following:

• Bake 350F for 20 minutes

• Pan fry at medium heat, 2 minutes per side 

• Microwave 1-2 minutes

• Toaster oven, toast setting 4-5 minutes

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Brenda’s tips:

• Serving Size: 4 servings

• Brenda prefers to use dry beans to make Instant Pot Refried Beans. Her general rule: substitute about 3/4 cup dry beans for a 16 oz can. 

• Brenda occasionally substitutes homemade tortillas. See her Tex-Mex Tortilla recipe.

• As with any type of bread, it is crucial to store the burritos in an airtight container. 

• Brenda prefers to heat the burritos prior to serving, but they are even great cold. 

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Window to B’s kitchen…

Instant Pot Refried Beans

Instant Pot Refried Beans

Combine in the bowl of a pressure cooker:

2 cups water

3/4 cup dry pinto beans

1/4 tsp garlic powder

1/4 tsp dried oregano

1/2 tsp dried onion

Pressure 45 minutes. Set to manual or adjust time using "bean" setting. Allow natural pressure release.

Drain approximately 1/2 of the cooking liquid.

Pour into blender. Add:

1/2 tsp salt

1/4 tsp pepper

1 T butter

Blend until smooth or desired texture is achieved.

Serve hot or refrigerate in airtight container. 

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Brenda’s tips:

• Serving size: Recipe makes the equivalent of one (16 oz) can.

• Recipe can be doubled.

• Blended beans will thicken as they cool, recommended to remove from blender immediately after blending.

• If you prefer bean chunks to a smooth blend, simply use a fork or potato masher to crush the beans. 

Big Batch Chili

Big Batch Chili

Pre-soak beans. 8-12 hours prior to starting the chili, combine the following in a large bowl:

2 lbs dry pink or black beans, rinsed

2 quarts water

Set aside.

8-12 hours later . . . 

In a large skillet, brown:

1 1/2 lbs ground beef

Skim fat, return to skillet and add:

1 cup onions, finely diced

1 jalapeno, finely diced

1 T garlic powder

Saute until onions are translucent. Set aside.

To the bowl of a large slow cooker, add:

3 (15 oz) cans crushed tomatoes

3 (8 oz) cans tomato sauce

8 T chili powder

5 tsp ground cumin

1 tsp chipotle chili powder

1 tsp dried oregano

1 tsp cayenne pepper 

1 cup water

1 T salt

2 lbs beans, presoaked, drained & rinsed

Cook on low for 8-10 hours.

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Brenda’s Tips:

• Serving size: 4-6 servings

• Can use diced or whole peeled tomatoes, simply blend before adding.

• Substitute regular chili powder for chipotle chili powder if needed.

• Serve with Brenda’s Sweet Corn Bread

Pressure Cooker Texas Chili

Texas has its own chili? You better believe it.

Texas chili is bean-free chili. The first time I learned this I thought it was a JOKE. Chili without beans, are you crazy?! Growing up in the west, beans were pivotal to chilis. It wasn’t chili without beans.

Texans have a different perspective: chili with beans is not chili. Chili is all about meat and chili peppers.

Still think Brenda and I are joking? Here’s an article explaining the history of Texas chili.

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Pressure Cooker Texas Chili

Blend together:

1 (15 oz) can diced tomatoes

1/4 cup onion, diced & sautéed

1/4 cup bell peppers, diced & sautéed

1 jalapeno pepper, diced & sautéed 

Pour into bowl of pressure cooker. Add:

1/2 tsp salt

1/2 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp chipotle chili powder

1/2 tsp cayenne pepper

2 T chili powder

1 tsp ground cumin

1 tsp brown sugar

1 (8 oz) can tomato sauce

1/4 cup water

Stir together, then add:

1/2 lb ground beef, cooked & drained

1 lb round steak or stew meat, uncooked

Top with lid, set on "manual" for 40 minutes. Allow natural release of pressure.

Serve hot garnished with:

Sour cream

Diced tomatoes & avocados

And don't forget the fresh cornbread.

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Brenda’s tips:

• Serving size: 4-6 servings

• Brenda will make this in the pressure cooker if time is limited, but when she has all day she simply follows the same procedure using a large pot and simmers for 4-6 hours.

• Or slow-cooker for 8-10 hours on low.

• Okay for beef to be frozen when added to pressure cooker.

• Substitute regular chili powder for chipotle chili powder if needed.

• Brenda prefers to cook the ground beef ahead of time in order to drain the fat. Generally she'll prepare a few pounds and flash freeze loosely for convenience.

• Serve with Brenda’s Sweet Corn Bread

Pressure Cooker Chili

Brenda is a fan of pressure cookers when time is a factor; something about mom life helped her to fully embrace the convenience of cooking things the easy way.

Although, if time is on your side, see the Brenda’s Tips section for how to cook this chili on your stove, or in a crockpot. You can also use dry beans in this recipe (Brenda looooves dry beans and would choose these over canned any day). She explains how to in the Brenda Tips section.

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Pressure Cooker Chili

Blend together:

2 (15 oz) cans diced tomatoes

1/4 cup onion, diced & sautéed

1/4 cup bell peppers, diced & sautéed

1 jalapeno pepper, diced & sautéed 

Pour into bowl of pressure cooker. Add:

1/2 tsp salt

1/2 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp chipotle chili powder

1/4 tsp cayenne pepper

3 T chili powder

2 tsp ground cumin

1 tsp brown sugar

1 (8 oz) can tomato sauce

1/2 cup water

Stir together, then add:

1 lb ground beef, cooked & drained

2 (15 oz) cans beans (black recommended), drained & rinsed

Top with lid, set on "manual" for 40 minutes. Allow natural release of pressure.

Serve hot garnished with:

Sour cream

Diced tomatoes & avocados

And don't forget the fresh cornbread.

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Brenda’s tips:

• Serving size: 4-6 servings

• Brenda will make this in the pressure cooker if time is limited, but when she has all day she simply follows the same procedure but using a large pot and simmers for 4-6 hours.

• Or slow-cooker for 8-10 hours on low.

• Okay for beef to be frozen when added to pressure cooker.

• Substitute regular chili powder for chipotle chili powder if needed.

• Brenda prefers to cook the ground beef ahead of time in order to drain the fat. Generally she'll prepare a few pounds and flash freeze loosely for convenience.

• Brenda generally uses dry beans, pressuring: 1 1/2 cups dry pink or black beans, rinsed and 3 cups water. "Bean" setting for 25 minutes. Drain and replace canned beans in recipe above.

• Serve with Brenda’s Sweet Corn Bread

Bone Broth Rice & Beef

Bone Broth Rice & Beef

In a non-stick skillet, brown:

1/2 lb ground beef

Drain and season with:

Garlic salt

Seasoned salt

Set aside.

In a large pot, bring to boil:

4 cups beef bone broth

2 cups beef broth

Stir in:

1 1/2 cups rice 

Season with:

Garlic salt

Seasoned salt

Pepper

Simmer for 30 minutes.

Stir in:

1 cup sliced carrots

Ground beef, browned

Simmer 10-20 minutes longer.

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings 

• Beef broth can be substituted for the bone broth

HOW TO: Bone Broth

HOW TO: Bone Broth

To a slow cooker, add:

Bones

Water (enough to cover bones)

Set to low. Simmer 18-36 hours.

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Brenda’s tips:

• Bone broth can be substituted for broth or stock in recipes, but expect a slight impact to flavor. 

• To create Bone Broth Stock, simply add vegetable scraps to the pot: onions, carrots, garlic, etc.

• Brenda generally collects bones in a freezer bag until she’s got enough to warrant making bone broth. 

• Bone broth is made from simmering bones for 18-36 hours. It’s suggested there are many benefits to consuming bone broth. Brenda makes bone broth so as to utilize ingredients fully. 

• Bone broth can be made from poultry, pork, beef or fish bones. It’s recommended, but not necessary, to roast the raw bones for 10-15 minutes before adding to the slow cooker. Brenda hasn’t noticed enough flavor impact to take the time.

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Window to B’s kitchen . . .

Dumplings Part 2: Dumpling Filling

This savory pork and cabbage dumpling filling pairs perfectly with store-bought or homemade wontons.

Dumplings Part 1: Wontons (Wrappers)

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Dumplings Part 2: Dumpling Filling 

Combine in a medium mixing bowl:

1/2 lb ground pork

1 cup cabbage, sliced thin and diced 

1/2 cup carrots, sliced thin and diced

1/4 cup onions, finely diced and sautéed  

2 Tbsp soy sauce

1/4 tsp ginger powder

1/4 tsp garlic powder

Stir together and set aside.

Divide to fill either homemade or pre-packed wonton wrappers, generally about 1 T filling per wonton.

Fill, fold & freeze. Steam or panfry. Serve hot.

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Brenda tips:

• Brenda suggests freezing dumplings immediately after filling to maintain shape and food safety (raw pork) until ready to cook.

• Sometimes Brenda uses breakfast sausage in place of ground pork.

• Dunking dumplings? John prefers sweet chili sauce and Brenda chooses soy sauce with garlic rice vinegar or chili oil.

Dumplings Part 1: Wontons (Wrappers)

Dumplings (Pot Stickers) totally from scratch. Brenda promises it sounds more intimidating than it is. When I asked her about her dumpling making experience she said it took making this dish three times before she felt fully confident in her abilities.

In order to make your dumpling making experience the best it can be, Brenda strongly recommends checking out redhousespice.com to understand detailed dumpling making.

In particular, she recommends these two posts:

Ultimate guide to homemade wrappers

10 ways to fold dumplings 

 In her words, “You’re welcome.”

Happy Chinese New Year, Friends!

Dumplings Part 2: Dumpling Filling

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Dumplings Part 1: Wontons (Wrappers) 

Hot Water Method

In a large mixing bowl, combine:

2 cups (10 oz) flour

3/8 cup (3 oz) boiling water

Stir together. Gradually add:

1/8 cup (1 oz) room temperature water

Knead by hand for 1-2 minutes. Let rest 10-20 minutes. 

Knead dough until smooth.

Rest 30-60 minutes. 

Note: If making dumplings, make the filling (sweet or savory) while dough is resting.

To make 32 wontons: divide into 4, roll each into 5” snake and set aside 3 in a covered bowl.

• Working with 1, cut into 8

• Roll each individually into round disc shape (use pasta machine if available, setting 5). 

• Fill, fold and freeze.

Repeat with remaining 3 portions.

Steam 12-15 min. Serve hot.

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Brenda Tips:

• Serving Size: Recipe makes 32 3.5" wontons

• Brenda prefers the "hot water method" to make dough as it is much easier to work with.

• Brenda lines a baking sheet with parchment. As each set of 8 is filled & folded, she puts the baking sheet into the freezer while rolling out the next set of 8. This will maintain the integrity of the shape and food safety.

• Filled wontons can be stored in the freezer for up to a month.

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Window to B’s Kitchen…

Crepes

During the 10 years Brenda lived in NYC she quickly gained the reputation as “The Baker.” Any get together, party, church function, or work potluck she’d show up with an incredible dessert. She also has the sweetest sweet-tooth known to man. She once ate over half of an 8“ round chocolate-chocolate cake in one sitting (it was a competition, yes she won). And, she’s eaten an entire pan of brownies in one day multiple times.

Since leaving NYC, marrying John (who doesn’t have a sweet-tooth), and starting a family in Victor, ID she’s begun cooking more savory dishes. She’s also keen to create dishes like Crepes. That way, her and her family can make them any way they’d like. Sweet. Savory. And everything in between.

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Crepes

Set non-stick skillet to medium heat. 

While heating, add to the pitcher of a blender:

2 eggs

1/2 cup cold water

2/3 cup milk

1/4 tsp salt

1 tsp vanilla

1 cup flour

2 Tbsp sugar

2 Tbsp butter, melted

Blend until smooth. Grease skillet with butter. Pour about 1/4 cup batter in, swirling the pan to thin out the crepe, cook 30-60 seconds, flip over and cook an additional 30 seconds. Repeat. Serve hot.

Delicious additions....

• Cheddar cheese, ham & poached egg

• Sautéed zucchini with pepperoni & cheese

• Chopped chocolate & salted caramel sauce

• Berries & whipped cream

• Bananas, whipped cream & caramel drizzle

• Butter & syrup

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Brenda's Tips:

• Serving Size: 6-8, 9” crepes

• Refrigerate crepe batter for up to 48 hours.

Spaghetti Sauce (or Lasagna Sauce)

Spaghetti is Brenda’s all-time favorite food that she makes for herself.

That’s a big statement considering everything that she’s known for making.

Today, Brenda’s sharing her favorite Spaghetti Sauce recipe with us. Simple, flavorful, and the perfect paring to some al dente noodles.

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Spaghetti Sauce (or Lasagna Sauce)

In a skillet heated to medium, brown:

1/2 lb ground beef

Drain fat. Season with:

Garlic salt

Seasoned salt

Set aside.

In a large pot, sauté:

1 tsp oil

1/2 cup onions, diced

2 cloves garlic, minced

Once translucent, stir in:

1 can (15 oz) crushed tomatoes

1 can (15 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 tsp brown sugar

1/2 tsp dried basil, crushed

3/4 tsp dried oregano, crushed

3/4 tsp Italian seasoning

1 tsp seasoned salt

Bring to low boil, add:

1/2 lb ground beef, cooked

Let simmer. Stir periodically.

Optional: serve hot over cooked spaghetti noodles with grated cheddar cheese.

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Brenda’s tips:

• Serving Size: 4 servings

• Brenda loves watching the tomatoes reduce and the herbs permeate the sauce. Brenda prefers to allow the sauce to simmer 4-6 hours.

• This sauce is perfect for lasagna.

• Brenda sources her beef in pound packages so generally will brown the entire pound and freeze half for another meal.

Creamy Garlic Sauce

Brenda makes this creamy garlic sauce for pretty much any savory dish that needs a boost: pasta, gnocchi, veggies, chicken, pizza, beef, rice…the sky is the limit!

Scroll to the Brenda’s Tips section to learn how to turn this recipe into a soup.

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Creamy Garlic Sauce

Make a roux:

1 Tbsp butter

1 Tbsp flour

Cook for 2-4 minutes on medium heat.

Whisking continuously, add:

1 cup milk

Once smooth, also add:

1/4 tsp garlic powder

1/8 tsp pepper

1/4 tsp salt

1/8 tsp parsley

1 oz cream cheese

1 Tbsp parmesan cheese

Simmer.

Once thickened, cook an additional 1-2 minutes.

Serve hot.

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Brenda’s tips:

• Serving Size: makes about 1 cup.

• Roux? Sounds complex? Nope. Heat a skillet. Add butter and flour. Start whisking. The butter will melt and whisking will incorporate the flour. Once smooth let it bubble for at least a minute - to cook the flour - and longer will develop flavor. Eventually it can burn so keep stirring but don’t let it darken too much.

• And once you add milk you now have a béchamel. Brenda’s mom always called it a white sauce.

• Brenda makes this creamy garlic sauce for pretty much any savory dish that needs a boost: pasta, veggies, chicken, pizza, beef, rice .... thin it out with a little more milk, cook the roux longer for deeper flavor, or even make a small batch to thicken soup.

Creamed Potatoes and Peas

We’re kicking off 2020 with a simple, savory, creamy potato dish that will keep the belly full and warm.

When you’ve got access to garden fresh peas, add them to this dish to make it even better.

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Creamed Potatoes and Peas

To a medium pot add:

2 lbs potatoes, scrubbed and cut into 3/4” cubes

1 cup water

1 tsp salt

Bring to boil. Reduce heat to medium-low and cook, covered, for 15-20 min or until fork-tender.

While potatoes cook, to a non-stick skillet add:

2 Tbsp butter

2 Tbsp flour

Make a roux. Cook for 2-4 minutes on medium heat.

Whisking continuously, add:

2 cups milk

Once smooth, also add:

1/2 tsp onion powder

1/4 tsp garlic salt

1/8 tsp red pepper

1/4 tsp salt

1/8 tsp pepper

1/2 tsp dried dill

Continue to cook on the lowest low until potatoes are done.

Drain potatoes and add to sauce, then fold in:

1 cup frozen petite green peas

Serve hot.

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Brenda’s tips:

• Serving Size: 4 servings

• Two pounds of potatoes is equal to about 6 cups of cubed potatoes. You can peel the potatoes if you prefer, but Brenda generally scrubs them clean. Remember that fresh potatoes will cook faster than stored potatoes.

• Fresh dill on hand? Substitute 1/2 Tbsp fresh for the 1/2 tsp dried.

• This is even better with fresh garden shelled peas. Simply swap the frozen for fresh. Always add the peas just before serving for the perfect crisp accent to this very tender potato dish.

Lo Mein Veggie Style

Brenda LOVED running the bridges in NYC. When we were training to run The Great Saunter we mapped out an early morning run that included routes over the Manhattan and Brooklyn bridges. To get to the Manhattan bridge we opted to run through the heart of Chinatown. One thing we did NOT plan for were the delicious smells of an NYC summer morning.

We began our run around 5:15 am, putting us in the heart of Chinatown at 5:30 am. At this hour, the fish markets were laying out the morning’s catch. The potent fish smell only enhanced the aroma of fermenting trash piled in bags on the street corners. When Brenda started to comment on how horrible the smells were, a city worker, leaf-blower in hand, began cleaning the sidewalk, creating a huge, grimy dust cloud that immediately engulfed us.

I’ve never seen Brenda run so quickly. I’m pretty sure we PR’d that morning.

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Lo Mein Veggie Style

Lo Mein means “stirred veggies” [according to google] and is essentially Julienned veggies + noodles + sauce.

Start a large pot of water, when boiling add:

Salt

8 oz noodles 

Cook according to noodle package directions. 

In a small bowl, put together sauce and set aside:

3 Tbsp soy sauce 

1 tsp oil 

1/2 tsp ground ginger

1 tsp chili garlic sauce

Julienne any combination of the following veggies:

1 medium onion

2 medium carrots

1/4 head cabbage

1 bell pepper 

1 cup mushrooms

2 cups baby spinach leaves

3-4 stalks celery

 

In a large skillet or wok, sauté:

Julienned vegetables

Cook until crisp-tender, approximately 5 minutes. Stir in:

Noodles, drained

Sauce

Cook 2 minutes. Serve hot. 

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Brenda’s Tips:

• Serving Size: 4 servings

• “Julienne” means to slice into thin short strips.... think 1/8”-3/16” x 2” 

• Noodles - Brenda uses spaghetti because it’s something she always has on hand. (Spaghetti is Brenda’s favorite meal, yes even above T-bone steak and hash browns!) This recipe works great with spaghetti or fettuccini pasta, or you can use real Lo Mein noodles .... they’re all made using wheat flour.

Kung Pao Chicken

In Manhattan, Brenda lived in the same apartment building all 10 years. She had 2 jobs, both in finance, the last one within walking distance of her apartment. She ate at the same restaurants, only venturing out if it was with someone whose palate she trusted. She had 4 running routes she’d rotate between. This is all to say, everyone knows Brenda as a creature of habit.

When this red-headed creature uprooted her life to small-town Victor, ID, she left behind a plethora of culinary cuisines. She once told me one of the things she misses the most about living and working in NYC is how easily good food can be delivered to you within minutes. Especially Asian food, for dinner…even if that meal meant you were working late and eating at your desk.

She never made Asian food while we lived together, so it’s been highly entertaining to hear her stories of experimenting in the kitchen to recreate her favorite NYC dishes. This is one of those recipes.

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Kung Pao Chicken

Marinade

Combine in a non-reactive bowl:

2 tsp soy sauce

2 tsp apple cider vinegar

2 tsp corn starch 

3/4 tsp baking soda

Stir sauce and add:

1 lb chicken breast, cut into 1/2" cubes

Mix well. Cover and refrigerate 30 minutes.

Sauce

In a separate bowl, combine and set aside:

3 tsp soy sauce

1 tsp apple cider vinegar

1/4 cup chicken broth

1 tsp sugar

1 tsp corn starch

1 tsp chili garlic sauce

1/2 tsp garlic powder

1/2 tsp ground ginger

Heat skillet to medium, add:

2 Tbsp oil

Marinated chicken

Cook, stirring frequently, until chicken is cooked through (internal temperature of 165F), 7-10 min.

Then add: 

Sauce mixture

1/2 cup roasted peanuts

1/4 cup green onions, chopped

Continue to cook until sauce has thickened, 2-3 minutes. Serve hot.

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Brenda’s Tips:

• Serving Size: 4 servings

• Delicious over steamed rice or Vegetable Lo Mein. 

• When non-reactive is recommended, use bowls/pans that are glass, true stainless steel, ceramic coated or even most plastics. Avoid anything made out of copper, aluminum or cast iron. This is usually necessary for any highly acidic recipe. The vinegar in the marinade could react with the metal and affect the flavor.

Crockpot Chicken Cordon Bleu

Crockpot Chicken Cordon Bleu

To a slow cooker add: 

1 lb chicken breast, cut into 1” cubes

3/4 tsp garlic salt

1/2 tsp dried rosemary, crushed 

1 can (10.5 oz) cream of chicken soup

Cook on high for 2-3 hours. 

In the last ten minutes before serving, stir in:

1/4 cup deli ham, diced

Serve over rice with grated Swiss cheese. 

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Brenda’s tips:

• Serving Size: 4 servings.

• This recipe can be cooked on low in the slow cooker for 6-8 hours. 

• 1 1/2 cups dry rice makes the perfect amount to complement the amount of chicken and sauce. 

• Any cheese will taste good, but Swiss cheese truly brings this dish to the perfect flavor. 

• Brenda crushes or finely chops dried rosemary as the leaves stay very tough when left whole.