Recipe Archive - 3 August 2008

Soup
3 pounds chicken thighs and legs, skin removed, rinsed well
1 large white onion, peeled and cut into quarters
1 leek (white and light green parts only), cut into 1 inch rings, and rinsed thoroughly
1 green bell pepper, seeded and cut into 1-inch pieces
1 handful of green beans, cut into 1 inch pieces
2 ears of fresh corn, cut crosswise into quarters
2 ribs celery, cut into 1 inch pieces
2 large carrots, peeled and cut into 1 inch cubes
2 lbs of potatoes - gold, red, and or Idaho - peeled and cut into 1-inch cubes
6 cloves of garlic, peeled
1/2 cup fresh cilantro leaves
2 chicken bouillion cubes
1 Tbsp of kosher salt; more to taste
1/2 teas of ground pepper

Aji
4 scallions (white and light green parts only)
1 medium tomato, peeled and seeded
1 small white onion, peeled
2 fresh Scotch bonnet or habanero chiles or 2 fresh hot red chiles, stems and seeds removed (wear gloves, do NOT touch your eyes!)
3 Tbsp fresh cilantro leaves
3 Tbsp white vinegar
1/4 teaspoon of kosher salt

Garnish: sour cream, avocados, cilantro

Method
1 Put the chicken in a large (at least 8 quart) stock pot and add 8 cups of water. Bring to a boil over high heat and then reduce the heat to a vigorous simmer. Simmer for 10 minutes, frequently skimming off the foam that floats to the surface.

2 Add all the vegetables, the garlic, the cilantro, and the bouillion cubes to the pot, along with the salt and pepper. Stir a few times to distribute the vegetables and submerge as many of the solids as possible. When the broth returns to a boil, lower the heat, partially cover the pot, and simmer, stirring once or twice for 1 1/2 hours. Taste for salt and add more if needed.

3 Using tongs or a slotted spoon, pick out the chicken pieces and put them on a large plate. Stir the soup with a large spoon, breaking up some of the potatoes to thicken the soup slightly.

4 When the chicken is cool enough to handle, pull the meat off the bones and shred it by hand. Discard the bones and tendons. When the soup is ready to serve, return the chicken to the soup.

5 Pulse all the aji ingredients in a food processor until they're finely minced. Transfer to a serving bowl.

6 Serve the soup with the aji, sliced avocados, sour cream, and cilantro in separate bowls. Let people add garnishes to their own servings.



ISSN 1938-7385 Volume 14, Number 18 This Week's Contents 1. Pepperoni Bread 2. Colombian Chicken Soup 3. Vegan Sausages to Die For 4. Crouton Quiche

1. Pepperoni Bread submitted by crystald Serves 8-10 1 lb frozen bread dough, thawed 1 egg, beaten 4 ounces pepperoni, sliced 1 cup mozzarella cheese, shredded 1/4 cup parmesan cheese, grated 1 1/2 teaspoons italian seasoning Preheat oven to 375º F. Lightly grease a baking sheet. Roll frozen bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jellyroll and pinch seam to seal; place, seam side down, on prepared baking sheet. Bake for 40 minutes, or until golden.

2. Colombian Chicken Soup submitted by rcoen Soup 3 pounds chicken thighs and legs, skin removed, rinsed well 1 large white onion, peeled and cut into quarters 1 leek (white and light green parts only), cut into 1 inch rings, and rinsed thoroughly 1 green bell pepper, seeded and cut into 1-inch pieces 1 handful of green beans, cut into 1 inch pieces 2 ears of fresh corn, cut crosswise into quarters 2 ribs celery, cut into 1 inch pieces 2 large carrots, peeled and cut into 1 inch cubes 2 lbs of potatoes - gold, red, and or Idaho - peeled and cut into 1-inch cubes 6 cloves of garlic, peeled 1/2 cup fresh cilantro leaves 2 chicken bouillion cubes 1 Tbsp of kosher salt; more to taste 1/2 teas of ground pepper Aji 4 scallions (white and light green parts only) 1 medium tomato, peeled and seeded 1 small white onion, peeled 2 fresh Scotch bonnet or habanero chiles or 2 fresh hot red chiles, stems and seeds removed (wear gloves, do NOT touch your eyes!) 3 Tbsp fresh cilantro leaves 3 Tbsp white vinegar 1/4 teaspoon of kosher salt Garnish: sour cream, avocados, cilantro Method 1 Put the chicken in a large (at least 8 quart) stock pot and add 8 cups of water. Bring to a boil over high heat and then reduce the heat to a vigorous simmer. Simmer for 10 minutes, frequently skimming off the foam that floats to the surface. 2 Add all the vegetables, the garlic, the cilantro, and the bouillion cubes to the pot, along with the salt and pepper. Stir a few times to distribute the vegetables and submerge as many of the solids as possible. When the broth returns to a boil, lower the heat, partially cover the pot, and simmer, stirring once or twice for 1 1/2 hours. Taste for salt and add more if needed. 3 Using tongs or a slotted spoon, pick out the chicken pieces and put them on a large plate. Stir the soup with a large spoon, breaking up some of the potatoes to thicken the soup slightly. 4 When the chicken is cool enough to handle, pull the meat off the bones and shred it by hand. Discard the bones and tendons. When the soup is ready to serve, return the chicken to the soup. 5 Pulse all the aji ingredients in a food processor until they're finely minced. Transfer to a serving bowl. 6 Serve the soup with the aji, sliced avocados, sour cream, and cilantro in separate bowls. Let people add garnishes to their own servings.

3. Vegan Sausages to Die For submitted by butterflydog 1, 6 1/2 oz box vital wheat gluten 1/2 cup nutritional yeast ( not brewers! ) 1/4 cup besan / chickpea flour 2 Tbs vegan Chiken seasoning ( salt and sugar free ) 2 Tbs granulated onion 1 to 2 Tbs fennel seed ( optional ) 2 tsp coarse ground black pepper 2 tsp paprika 1 tsp smoked paprika ( different than regular paprika- gives a smoky spicy flavor )- don't leave out 1 tsp dried chili flakes 1/2 tsp dried oregano 1 tsp salt 1/8 tsp ground allspice 2 1/4 cups cool tap water 6 to 8 garlic cloves minced or 1 tsp garlic powder 2 Tbs extra virgin olive oil, walnut oil is also nice 2 Tbsp. soy sauce ( use low salt if desired ) A fabulous Vegan/vegetarian recipe In a large bowl combine all the dry ingredients. Whisk in the water, garlic, oil, soy sauce and seasonings. It should eventually come together like soft putty. If you haven't worked with wheat gluten before, it's an interesting texture, something almost like playdough. If too dry add a small amt of water, like a Tbs or so. Now scoop out portions ( say 1/2 cup at a time) and roll into a hot dog shape . I rolled mine out to 6 inches long and a bit over an inch wide. Place on foil and roll up and twist edges to seal. Repeat with remaining mixture. Place these in a steamer. ( I had a canning pot with steaming tray). You need to steam and these do not come in contact with the water ). In about 20 to 30 minutes you'll see these are puffed up in the foil. Remove to rack to cool completely in the foil to cool. Then unwrap and chilled covered in a container. The texture should be of meat sausages, same firm consistency, soft sausage texture, meaning they can be sliced just like sausages Yield: 1 got 9 fat sausages using the measurements above Note: one can also form these into patties instead of sausage shapes if desired.

4. Crouton Quiche submitted by butterflydog 1 box/pkg. of croutons for salad ( I like garlic&herb ) 2 eggs 1 1/2 cup milk 1/2 to 1 cup shredded favorite cheese, I liked 1 cup! some chopped cooked broccoli and chopped ham if desired salt and pepper to taste Another wonderful vegetarian recipe if meat is not used ! Grease a square pan ( 9 x 9 inch ) or Pyrex pie dish. Mix eggs, milk, cheese and salt and pepper.( add a bit of broccoli or chopped ham opt ) Place croutons in a square pan. Spread evenly. Pour on the milk mixture. Make sure croutons are covered with liquid and soak up liquid. Top with additional cheese if desired. Bake in a 350F preheated oven until golden and set. Cut when warm. Yield: 6 servings

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