Easy as Pie Test Kitchen

This is why it’s called the test kitchen—one not to try at home

I had some magnificent organic beets from my fairy food-mother that needed to get from raw to delicious stat. I was hungry. I found a website that said I could roast a beet in the microwave. The first one was fine. The second one literally caught fire. I stepped away from the kitchen for a minute and came back to a cracked plate and a microwave full of smoke. So, the first beet is the lovely photogenic one you see pictured here. I suggest using the canned stuff if you don’t have time to let your beet roast in the oven for an hour.

Chicken salad with beets and horseradish dressing

2 cups cooked, cubed chicken breasts (I used leftovers)

4 cups bok choy, chopped

1 cup lettuce, shredded

4 green onions, sliced

1/2 cup crumbled gorgonzola

1 large beet, roasted, peeled, and sliced (or a small can)

 

Dressing

1/2 cup sesame seed oil

2 tablespoons horseradish

1/3 cup rice wine vinegar

1 tablespoon maple syrup

1 1/2 teaspoons salt

 

Warm tummy

It's been unusually rainy and could here in southern California, and I'm trying to be thorough about using the food I have before I make another big trip to the store. So, we've been eating a lot of soup. Nothing else can quite give you that same toasty-from-the inside feeling, can it?

One of my favorite restaurants is a Lebanese place. We go there so often we are now good friends with the owner, and he was kind enough to share his secret to their delicious lentil soup. Well, okay, he didn't so much share the recipe as he said it's a matter of putting some onions and lentils in a pot, boiling them, and adding lemon juice. Turns out that's actually about all there is to it. If only the garlic sauce he serves was so easy to reproduce!

Mediterranean Lentil Soup ($5.20)

3 tablespoons oil
1/2 yellow onion ($.50)
1 tablespoon minced garlic ($.10)
1 lb red lentils ($1)
3 cups chicken broth ($3, or free if you make your own)
3 cups water
1 teaspoon cumin
1/2 cup lemon juice ($.50)
1/2 teaspoon salt
2 tablespoons minced fresh parsley ($.10)

Saute the garlic and onion in oil over medium high heat until onions are getting tender. Add the lentils, chicken broth, water, cumin, lemon juice, and salt. Bring to a boil and simmer until lentils soften and come apart. Ladle into bowls and sprinkle parsley on the top.

Easy weekend breakfast

Sometimes it's hard to make a quick, hearty breakfast without eggs. Pre-made polenta (which you can buy in a tube in a lot of grocery stores) is healthy and filling. Just be careful if you have a dairy allergy--sometimes it has cheese in it. I slice it, fry it in a pan, drizzle it with salsa, and heat some refried beans to eat on the side.

Polenta is also good with maple syrup (without the refried beans, of course)

"Whoopy once, whoopy twice, whoopy chicken soup with rice"

In honor of the new "Where the Wild Things Are" movie (that I haven't seen yet), here's a recipe inspired by one of Maurice Sendak's lesser known books, "Chicken Soup with Rice". The book is a poem about eating chicken soup every month of the year. October ends with, "Whoopy once. Whoopy twice. Whoopy chicken soup with rice."

Besides having Sendak on the brain, I wanted to make something for my burly Alaskan husband who was sick with the flu. What better remedy than chicken soup? I like my soup thick, so you are welcome to add more water or broth if you prefer yours to actually be soupy. I used red wine, which gave it a nice fall kick and also a neat purplish color.

 
Chicken soup with rice ($7.24)

1 1/2 cups rice (I used a wild rice mix from Trader Joe's, but I don't remember how much it cost. $.75 for everyday grocery store rice)
2 large carrots, sliced ($.50)
2 stalks celery, sliced ($.50)
1 14.5-ounce can tomatoes ($1.49)
4 cups broth ($2)
2 cups red wine ($1 from Trader Joe's)
2 cups pieces of chicken ($1)
3 tablespoons dried parsley
salt and pepper

Put all ingredients in a crock pot and heat on high 4-6 hours. Or, if the chicken is already cooked, just nuke it until it's hot. Whoopy twice and enjoy. 4-6 servings.

Yam Shepherd's Pie

I was going to use these yams to make soup, but I've been making a lot of soup lately and I'm a little tired of it. This is easier and sticks to your ribs a little more. :)

Yam Shepherd's Pie--$7.13

2 lbs. yams, cooked and mashed ($2.40) or 1 can ($3.55)

1 lb. ground beef ($2.99)

1 onion ($.74)

1 lb. frozen mixed vegetables ($1)

Brown the ground beef in a large skillet. Once it's browned, remove to a small casserole dish, leaving some of the grease in the pan. Add the onions and vegetables to the skillet and heat, stirring periodically, until the vegetables are heated through and the onions start to brown. Add to the casserole and mix with the meat. Spoon the potatoes evenly over the top and sprinkle with salt and pepper. Heat the pie under a broiler until it is a little crisp and browned on the top.

Sausage & Asparagus--Quick & Easy

This is becoming a new favorite at our house. Basically, cut up some asparagus ($3), cut up some chicken sausage (half a package--$2.50), saute them together in a pan with a little oil and garlic. Add some halved cherry tomatoes ($1.50) or cannellini beans ($1.25) and heat for another two minutes. You can serve it by itself or over rice or pasta. And, of course, make sure to read the sausage ingredients before you buy. Weird things can lurk in sausage, but it's not too difficult to avoid allergens if you're careful. So, here you are, for about $7 total and almost no effort:

 

With tomatoes...
 

With cannellini beans...

Celebrate Fall with Sausage & Apples

It may not feel like it, but Fall will officially be here Tuesday. Besides, I couldn't wait to get started on some of my favorite fall recipes. Here's one that my mom used to make when I was growing up. We all loved it, and I'm guessing that made my mom pretty happy because it's extremely easy, not to mention pretty cheap. It's kind of a breakfasty meal because of the syrup and sausage, but one of the homiest dinners is breakfast for dinner, right?

Baked Apples with Sausage Links

8 apples, large, baking apples preferable
8 sausage links
1/2 cup maple syrup
1/2 cup apple juice

Heat your oven to 400. Core the apples. Put sausage links through the apple cores and set them in a glass baking or casserole dish. Mix syrup and apple juice and pour over the tops of the apples. Bake uncovered about 45 minutes, spooning the syrup and juice mixture over the tops of the apples every so often. Serve hot.