Clam Chowder

This was delicious but a little thinner than clam chowder I had in New Hampshire. I added 2 Tbsp cornstarch to thicken, but other options would be to double the potatoes, or drain two of the cans of minced clams, or add 1/4 cup flour to the onion and bacon mixture when it is done cooking. You can use 4 cups fresh shucked clams instead of the canned.




1 (8 oz.) bottle clam juice
2 med. baker's potatoes, peeled and cubed
2 thick strips bacon, chopped finely
1 med. onion, diced
4 cans minced clams
1 cup half and half cream

In a medium saucepan, bring clam juice and potatoes to a boil, then cover and simmer for about 15 minutes until tender.

Meanwhile, in a pot, cook bacon on medium heat then add onions and cook until tender. Add canned clams and potato mixture and heat to boiling, then simmer.

In a small saucepan, warm half and half (you could do this in the microwave too) then add to pot, stirring slowly. Heat through but do not boil or this will cause the cream to separate.

Makes about 4 servings.

Anna's Spaghetti Sauce

I have always been a fan of spaghetti (exhibit A below). But I first decided to make my own spaghetti sauce when I was inspired by watching the Godfather. The recipe I used originally came from the Betty Crocker cookbook, but I've adapted it on multiple people's advice.



2 Tbsp olive oil
1 large onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1 lb ground sausage, turkey, or beef (I used to use beef, then I used hot pork sausage which was amazing, now I use turkey, because pork is not so good for you)
2 (15 oz.) cans diced tomatoes
1 (6 oz.) can tomato paste
1 Tbsp dried basil
1/2 Tbsp dried oregano
1 or 2 dashes Worcestershire (optional: if you are using turkey, this gives it a more meaty flavor)
1 tsp red pepper flakes (optional)
Salt to taste

Saute onions and bell pepper in olive oil over medium heat until tender. Add garlic and saute 1 minute. Add meat and brown and crumble. Drain as best as you can. Return to heat. Add diced tomatoes with liquid, tomato paste, and spices. If it is too thick, add 4 to 6 oz. water. Bring to a boil, then simmer for at least 15-30 minutes. Suits most types of pasta.

Basic Miso Soup

Many grocery stores carry miso paste nowadays, but you may have to venture to Cost Plus or your nearest asian grocery to find dashi granules. I used Hon-Dashi.



4 cups water
1-2 tsp dashi granules (start on the low side and go up as you like)
2-3 Tbsp miso paste (I used mellow white, but the brown kind is ideal)
1 block tofu (10-12 oz.), in small 1/2 inch cubes
A couple handfuls of fresh spinach (optional)
2 green onions, chopped (optional)

Bring water to a boil in medium saucepan. Reduce heat to medium. Add dashi granules, tofu, spinach, and green onions. Cook until spinach is soft and bright green. Remove from heat. Add miso paste and stir until blended.

Makes 2-4 servings

Note: You don't want to boil the miso as many people believes this kills off the good bacteria in the miso.

Aunt Lisa's Black-Eyed Peas and Turnip Greens

From Aunt Lisa:

"I saw on the dining blog that Anna was talking about black-eyed peas as a New Year tradition, particularly in the South, and I wanted to add a comment. The southern tradition of eating black-eyed peas and collard greens is that the peas you eat represent coins you will get in the coming year and the greens represent paper money. The recipes below are the traditional method of preparing these dishes. Collard greens are really hard on the system for me so I always do turnip greens.

Black Eyed Peas


-1 lb. Dried Black Eyed Peas
-1 large meaty hambone or ham hocks (I use the bone from the Honey Baked Ham we have at Christmas – throw it in the freezer until New Years)
-1 large onion, chopped, preferably Vidalia
-Salt
-Pepper
-Red Pepper Flakes

Sort and rinse peas and then soak overnight. Drain peas. Add hambone or hocks to large pot with 6 cups water. Add onions and peas. Add a tablespoon of salt (more or less to taste) along with pepper and red pepper flakes to taste. Bring to a boil and then reduce to a simmer for 2 hours or until peas are tender. Add water as needed.



Turnip Greens with Smoked Turkey


-1 lb Turnip Greens or other greens of your choice
-Smoked Turkey Wing
-salt to taste
-1 tsp sugar – essential to counteract bitterness
-Black pepper
-Cayenne Pepper

Serve with Hot Pepper Vinegar – I use Glory Foods brand

Brings 6 cups of water to a boil an add turkey wing. Boil wing for 10 minutes and then add greens, salt, sugar and peppers. Cook on low for an hour or so until greens have softened to your taste. Serve in a bowl with lots buttered cornbread to soak up the pot liquor. Pass the pepper vinegar so everyone can add as they like.

Oh and I forgot, after the peas or greens are done, remove the ham bone or the turkey wing, chop up all of the meat and add back to the pot.

Also if you don't use the meat in the greens you could start out with stock instead, either vegetable or chicken."

Curried Cabbage Slaw

This is from Mom's cookbook, I think this recipe was originally from the Oregonian. Unless you are a ginger-fanatic, I would cut it down to 1 tsp, or leave it out completely. It overpowered the delicious fried cabbage and onion flavor. Cabbage is my new favorite vegetable. It's very high in vitamin K and C, and folate, and it's dirt cheap.

1 tbs. veg oil
1 lb. green cabbage, sliced (or a big bag of cole slaw)
1 medium yellow onion, sliced (I always added extra)
1 tbs freshly grated ginger
1 tsp. curry powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tbs. brown mustard seeds
salt and pepper to taste

In a large heavy skillet, heat the oil over medium high heat. Add the cabbage and onions and saute until translucent, 8 - 10 min. Stir in the ginger, curry powder, cumin, coriander and mustard seeds until well-combined. Remove from heat and let cool. Season to taste with salt and pepper. Serve at room temperature. Store in a an airtight container in the refrigerator for up to one week. Makes 3 cups.

Easy Mexican Rice

I adapted this from my coworker's recipe. I substituted quinoa for the rice.

½ chopped onion
½ tbsp olive oil
1 cup washed rice
1 8 oz can tomato sauce
1 tsp cumin
1 tsp tapatillo or hot sauce
1 cup chicken broth

Saute onion in olive oil on medium heat for about 3 minutes or until tender. Add rice and continue to cook for about 5 minutes until rice is mostly dry (this is called puffing the rice). Add cumin, tomato sauce, tapatillo, and chicken broth. Turn heat to high and bring to a boil then reduce heat to low and simmer 15 minutes.

Brussels Sprouts, Bacon, and Brown Sugar

I may have overdone it on the ingredients in this, but it turned out delicious. Brussels Sprouts are so bland they need a lot of flavor.

1 lbs brussels sprouts (I used one bag of frozen because I can't find them fresh)

1/2 Tbsp olive oil

3 shallots, sliced

2 cloves garlic, minced (sliced might work nicely)

1 thick slice bacon, torn to pieces

2 Tbsp balsamic vinegar

2 Tbsp brown sugar

1/2 tsp salt

1/2 tsp fresh ground pepper

Wash and chop brussels sprouts in half through the stems. Heat olive oil in a large skillet or wok and dump in bacon, shallots, and garlic. Stir-fry for about 30 seconds and then add the vinegar and sugar. Add brussels sprouts and saute for about 5-10 minutes, until the liquid is reduced and sprouts are tender.

Serve with hot mustard or parmesan cheese.