Yumm.com life, health, fitness and other yummy things

Soup, like roasted chicken, is one of those easy, easy, easy things to make that people tend to think is difficult. And the thing about soup that makes it even easier than chicken is you don’t have to worry about how long to cook it. Once you get all your goods into the pot and the noodles (or potatoes or barley or whatever) are soft, you’re good to go – or not, you can wait an hour after that if you want. Soup is terribly low maintenance, which of course, we really like in food.

Minestrone – Sort of…
(makes a lot)

3 tablespoons olive oil

1 medium yellow onion, chopped
2 cloves garlic
3 spicy Italian sausages, removed from their casings
2-3 Tablespoons Italian seasoning
2-3 “shakes” Cayenne pepper
2 medium carrots, chopped
2 peeled baking potatoes, chopped
1 can Cannellini beans, drained
4 small (or 2 large) Portabella mushrooms, chopped
2 cups shredded cabbage
32 oz (1 quart) chicken broth
1 28oz can chopped tomatoes with juice

Grated Parmesan cheese

Pour the olive oil into a large stock pot and saute the onion and garlic until soft and translucent – about 5-7 minutes. Add the sausages, remembering to remove them from their casings, and chop them up using a firm spatula. You could also just use your fingers and rip them up as you toss them into the pot which is easier and faster, but also messier. They just need to be in little pieces. Your call as to how you get them that way. Anyway, brown the sausages.

Once the sausages are cooked, add the Italian seasoning and Cayenne. Stir that around a bit. Add your chopped carrots, potatoes, beans, and mushrooms. Stir that around a bit too. Add the chicken broth and tomatoes (with their juice) and let that simmer for a bit – about 15 minutes. Add the shredded cabbage. Put a top on the pot, turn the heat to medium-low and let it simmer until the potatoes are cooked through – about 25-30 minutes. At this point you can either eat it or just let it keep simmering. If you let it keep cooking, turn the heat down to the lowest option. Or just turn it off and then reheat it when you’re ready to eat. That’s the thing with soup – it’s pretty hard to mess it up and it’s not like you’re going to burn it. You’d have to cook it on high-high heat for like 2 days before everything cooked away enough to burn. Anyway, give it a try and see what you think.

I am a nostalgic sort of person. I do not deny it and I do not apologize for it. I see nothing wrong with taking great pleasure and soul-feeding relief in reliving wonderful things from one’s past. Case in point – Smore’s.

Some may say that Smore’s are best left to children and that those of a certain age should no longer find solace in such an odd flavor combination as graham crackers (originally devised as a digestive aid ; no, I’m not kidding; look it up) , marshmallows and plain old Hersey’s chocolate. You can fancy them up as much as you want to what with designer marshmallows and 70% cacao chocolate squares, but truth be told, they won’t taste as good. Part of what makes Smore’s so perfect is their humbleness, their perfect balance of sweet and sweet, and most importantly, their ability to take us back to a time in our lives before creme brulee and tiramisu.

Who needs fancy where there are hot coals and Smore’s makings available?

Perfect Smore’s

2 marshmallows toasted over hot barbeque coals to a golden, gooey brown, preferably on a stick found around one’s home
3 squares Hersey’s milk chocolate
1 ”full sheet” HoneyMaid graham cracker, broken in half

Layer the chocolate squares on the bottom half of the graham cracker. Slide the toasted marshmallows onto the chocolate and top with the other half of the graham cracker. Eat and repeat.

I know I have mentioned now and again how I love my sister, but I’m going to have to say it again. She’s my favorite and while I have lots of favorites when it comes to people she’s, well, she’s just the best. Anyway, as a surprise to my husband and me, my sis bought us tickets to see 12th Night at the Old Globe Theater on a night when she was free to babysit. How nice is that? Seriously, she gave up a free Friday night to babysit and also bought us tickets (front row tickets, as it turned out) to see a terrific play. How many people have sisters like that? Not many, I’d wager.
So we left our darling child in the capable hands of my sister and headed out for a night on the town…wait, that sort of gives the impression that we were going to light up said town with our crazy antics which really, really, wasn’t the case. We’re pretty low-key actually and…wait, you don’t care. Never mind. I’ll just tell you about the place we ate, which was excellent.

Princess Pub & Grille
1665 India Street, San Diego, 92101

We thought we’d stick with the theme of the night and go to the British Pub in Little Italy, which was very close to where the play was being staged. I know, sort of a juxtaposition, isn’t it – a British-style pub in an area called Little Italy – whatever, doesn’t matter.

Let me say first off that this place is what that other “British Pub” we went to a few months ago should have been. That lame-ass cook over at Churchill’s should head on down to the Princess Pub for a lesson or 12.

It was crowded and loud in a friendly way and we found a table easily. Our waitress arrived quickly with menus and we were on our way. All your basic pub foods were well represented along with a tasty sounding Shepherd’s Pie and the Traditional Sunday Roast Dinner, which my friend from England tells me is quite good. Once again I ordered fish and chips (because I have trouble resisting it when I see it on a menu) and it was beyond tasty. The beer batter was flavorful, but not overpowering and the fish was fresh, light and delicious. The chips were hot, crispy and fresh (not the frozen Ore-Ida’s that are served over at Churchill’s) and absorbed the perfect about of vinegar. With my Strongbow cider at my elbow, I was just about in pub-food heaven.

My husband ordered a bowl of the Chicken Tortilla Soup and it arrived in a gigantic bowl with freshly sliced avocado for him to add, should he choose to do so. (He did.) The soup was loaded with chicken, fresh veggies, cheese, tortilla strips, and just the right blend of tomato-y broth and spice. Delicious.

Regarding the negatives I will say only this, it’s a bit pricey for a pub ($50 for the soup, fish and chip, and 2 beers), but if you’re looking for tasty – this place has it in spades.

Beach picnics are always fun. Even if sand gets in your food a bit, it never poses much of an issue because there’s always more food. Have you noticed how much food gets packed for picnics? I don’t know what it is, but if 4 people are going on a picnic there will be enough food for 8. Isn’t it great?!

We joined a group of friends for a Friday night beach picnic and there was more food than I can say. Tortellini salad, watermelon, honeydew melon, cantaloupe, 3 kinds of chicken, green salad, chips, dip, carrots, hummus, drinks, cupcakes, man I can’t even remember what all else. The table was overflowing and everyone was happy. That’s the thing about picnics – they just make people happy. Even with that not-so-subtle extra crunch of sand that sneaks into a bite here and there, it’s hard to beat eating tasty food while watching the sun go down over the ocean on a warm summer night. Nope, I just can’t think of a nicer way to spend an evening.

I have never understood it when people say they don’t like fish. Maybe it’s because inevitably, the only reason they can give me when I ask why is, “It tastes fishy.” It’s fish, People. Of course it’s going to taste like fish. Yes, yes, I know there’s a difference between fresh fish and fish that tastes a little “fishy,” but that’s not when these detractors are referring to. They are simply denying a very delicious category of food based on a very vague flavor description. Not all fish tastes fishy – that’s the truth. I get it that people like what they like and there’s nothing to be done about it – for instance, I don’t like brussel sprouts or pumpkin pie and no matter how many times I try them, and I try them both about once a year just to check, I still don’t like them – but there are people who won’t even try fish because they have it in their heads that it’s going to taste like the bottom of the ocean, all sand and brine. Anyway, I know I can’t change peoples’ ideas about food. I guess what I’m saying is I just like people who try new and different things once in a while. You never know when you’re going to find out something is delicious. So for those of you who like fish, here’s a supremely simply recipe for garlicy grilled salmon.

Simple Garlicy Salmon
(serves 2)

2 medium filets of wild salmon
2-3 tablespoons olive oil
3 tablespoons pureed garlic
Salt and pepper
Fresh cut lemon wedges

Rinse the salmon, pat it dry with a paper towel and lay it out on a cutting board. Drizzle the olive oil over the salmon and rub it around, making sure to get it all over both sides. Salt and pepper to taste. Using either a knife or your fingers (fingers are easier), rub the pureed garlic all over both sides of the salmon.

Grill the salmon for about 5 minutes on each side over medium flames. Depending on the thickness of the steaks, you will likely have to adjust the cooking time by a minute or 2. Remove the salmon when the insides are just done, you don’t want to overcook it. It shouldn’t be the color of a salmon-colored crayon all the way through, it should look somewhat delicate in the center when you remove it. That way, by the time you eat it a few minutes later, it will be perfect. Does that make sense? Hope so.

Squeeze a small lemon wedge over each filet and serve with artichokes and red potatoes (boiled, roasted or pan fried are best here). Hopefully, it’s not too “fishy” for you…

So my son still won’t eat fruit in its natural form. I had hoped, what with summer’s bounty of sugar-sweet fruit, that he would change his tune, but sadly he seems to have inherited a stubborn streak from all sides. It’s frustrating, you know? Truly, how can a child resist a perfectly rose-colored triangle of watermelon – seedless no less! How can he wrinkle his nose at cubes of cold, sweet cantaloupe? Is he mad?

In any case, I am still hiding fruit and vegetables in his food and while I find it a little tedious, I do  get a sneaky little thrill when he happily gobbles down pizza with shredded carrots lurking under the sauce and pancakes made from fresh, mashed bananas. It’s all I can do to keep from pointing and crying, “Sucker!” But I would never do such a thing.

Banana Pancakes – Shortcut Version
(makes about 8-10 smallish pancakes)

1 cup Krusteaz pancake mix
1 cup water (+ a little more if you like your batter thinner)
1/2 cup old fashioned oats
1 medium banana, ripe and mashed

Stir all ingredients together in a large bowl until just combined and cook to golden brown goodness on a griddle. Serve with or without the telltale banana slices.

*Applesauce also works well in pancakes and the flavor is even more subtle. Substitute 1/2 cup No Sugar Added applesauce for the whole banana.

Chili is one of those meals that you can make when it seems like there’s nothing to eat. As long as you have a pantry that remains stocked with basics, and I mean very basic basics (beans, chili powder, ground turkey, etc.) then you can probably whip up a pretty good batch of chili. See what you think about this one.

Spicy Turkey Chili
(makes plenty for 4 plus leftovers)

2 tablespoons olive oil
1/2 onion, chopped
1 pound ground turkey
3 tablespoons chili powder
3 cloves of garlic OR 1 tablespoon pureed garlic
1 15oz can black beans, drained and rinsed
1 15oz can red kidney beans, drained and rinsed
1 cup frozen corn (optional)
1 28oz can + 1 cup chopped tomatoes with juice
3 “shakes” Cayenne pepper
3-4  “shakes” Cholula hot sauce
Salt and pepper to taste
Chopped green onions, sour cream, shredded Jack, Pepper Jack, or Cheddar cheese for garnish

Pour the olive oil into the bottom of a large stockpot. Add the chopped onions and saute them until they are soft, about 5-7 minutes. Add the ground turkey and brown it, adding the chili powder, garlic, and salt and pepper. When the turkey is browned, add the drained black beans, kidney beans, and corn. Stir. Add the tomatoes, Cayenne, and Cholula. Put the top on the pot and let it cook over medium heat for about 20 minutes or until it starts bubbling. Here’s where you can taste it and adjust the spicy level as you see fit. The flavors kind of come up after it heats up so it’s a good idea to wait before you decide if it’s not spicy enough. Once it’s been cooking for a while, taste it and if you think you need more spice, go for it.

Serve hot and garnish with grated cheese (Cheddar, Jack, Pepper Jack, or whatever you like), chopped green onions, and sour cream.

I liked the Israeli couscous from the salad I made last week so much that I decided to make a new one featuring only the Israeli couscous. It’s so chewy and flavorful, I don’t know if I’ll ever go back to regular couscous. It takes slightly longer to cook, but it’s still done in like 10 minutes so it’s not really an issue. Talk about tasty and light summer meals!

Israeli Couscous Salad
(makes 2 servings + a little extra for leftovers)

1 tablespoon olive oil
1 cup Israeli couscous
1/2 large carrot, chopped small
2 medium Roma tomatoes, quartered and chopped
1/2 red bell pepper, sliced into thin strips
1/2 cup chopped mushrooms
1/2 cup chopped, cooked chicken
1/2 cup chopped, cooked steak (or pork)
1 cup crumbled feta
Red wine vinegar to taste
Salt and pepper to taste

Cook the couscous according to the package directions.

While the couscous is cooking, chop your carrot, tomatoes, bell pepper, and mushrooms. Toss it all into a bowl. Next, chop the (cooked) chicken and steak. Toss it all into the bowl as well.

When the couscous is done, add it to your bowl. Add the feta, salt and pepper, and wine vinegar. Toss well and serve immediately.

So clearly all beer is out, which is a shame because sometimes, especially on a hot summer evening, a cold beer is exceptionally tasty. But let’s not get hung up on what we cannot have, agreed?

What follows is a list of generally accepted gluten-free alcoholic beverages. If you notice anything missing from the list I am sure that those of us who enjoy these types of beverages would be much obliged if you would share.

1. Tequila: thank goodness
2. Rum: good to have on the list
3. Vodka: useful, though not something I generally reach for
4. Wine: surely, this is a blessing
5. Brandy: too sharp for my palate, but others may be pleased
6. Whiskey: very important
7. Vermouth (dry and sweet): very, very important in the case of a Rob Roy
8. Champagnes and Sparkling Wines: good thing too, since they are synonomous with weddings
9. Wine Coolers: wimpy drinkers rejoice!
10. Sake: to go with the gluten-free sushi

Did I miss anything? Are there other gluten-free drinks we gluten-free adults can enjoy without fear?

Hot summer nights call for cool simple meals. This couscous salad is the very thing. Add a little spicy chicken or pork and you’ve got yourself a one-bowl meal to die for.

Two Kinds of Couscous Salad

2/3 cup Israeli couscous (about 1 1/2 cups cooked)
2/3 cup regular couscous (about 2 cups cooked)
1/2 red onion, chopped
1/2 cucumber, chopped
1/2 red bell pepper, chopped
1/2 cup marinated artichoke hearts, chopped
3/4 cup crumbled feta
1/2 cup fresh squeezed lemon juice (or however much you like)
Salt and pepper to taste

Cook the couscous according to the package directions. Be sure to cook the 2 different kinds separately as they have different cooking times. Chop up your vegetables and drop them in a large bowl. Add the couscous when it’s done cooking.

Add the feta cheese and toss with the lemon juice. Add salt and pepper to taste.

Serve warm or cold, however you like.