1 package of beans, rinsed
1 onion, chopped
2 cloves of garlic, minced
dried whole red peppers
1 bay leaf
Chicken stock cube
Spices: sea salt, peppercorn, turmeric, curry, onion powder, fennel
6 cups of water
Cook on high for 4-6 hours
Remove the bones before eating.
From the Kitchen of: Jessica Brainard
Cajun Sausage Kale Soup
1 package of chicken olive sausage
1 cup of diced onion
4 cloves of garlic
1 bunch of Kale
1 cup of chopped celery
1 cup of chopped carrots
1 box of  Red lentils
1 quart of organic chicken broth
4 cups of water
1 tablespoon of butter
salt and pepper
1 tabelspoon of olive oil
1/4 cup of white wine
Brown the Sausage on all sides. Reserve and cool then slice. Rinse lentils and sort out any foreign material. In a skillet, melt butter and saute onion, garlic, carrots and celery until tender. Add lentils, seasoning, butter and sausage rounds to the crock pot. Add the water, chicken broth, veggies and bring to a boil. Stir in the kale and stir occaisionally for an hour. Add a generous splash of white wine and salt and pepper to taste. Bring ingredients to a boil. Reduce heat, cover and simmer stirring occasionally. Serve with garlic toast and top with cheese or sour cream.
Sashimi means “raw” in Japanese and generally used to refer to the delicately arranged plates of raw seafood and other fresh fish that are served with soy and other dipping sauces. If you don’t want to eat raw fish you can substitute with smoked salmon or vegetables. Sushi refers to vinegar-flavored rice topped with sashimi, omelette and vegetables, or rolled with a variety of fillings in dark green nori seaweed. Sashimi is usually served as an entrée, and sushi as a main course. Miso soup may be served with sushi prior to dessert. Sushi making is easy enough to be done at home and avoid the high cost of eating out. Temaki-zushi is hand rolled cones of nori seaweed rolled like ice ream cones containing rice and various fillings. Sushi is a light and healthy food and the raw fish contains may vitamins and minerals and healthy omega-3 fatty acids. I like to mix the wasabi and ginger in the soy sauce and drown the sushi with the flavor of the wasabi mixture. typically after eating a piece of sushi you eat a slice of pickled ginger to clean your palate, have a sip of green tea or ocha then eat the next sushi. Green tea removes the oiliness after eating fish.Of course wash it down with a Kirin beer, wine, or sake.
From the Kitchen of:Â Jessica Brainard
Homemade Sushi Rolls
Sushi Rice
2 cups sushi rice
5 cups of short grain sushi rice
5 cups of water
1 inch square kombu
1/2 cup of sake
Sushi Vinegar (awasezu)
1/2 cup of sushi vinegar
1 teaspoon rock salt or sea salt
3 tablespoons of super fine powdered sugar
Bring ingredients to a boil simmer until sugar dissolves
Pour on the sushi rice to make it sticky
California Roll Style Temaki-Sushi
5 cups of Sushi rice short grain
20 Nori sheets halved
Wasabi paste
Sake
When to buy fish in season: United States
Winter: herring, littleneck clam, Maine sea urchin, sweet shrimp
Spring: ark shell, bonito, fluke, horse mackerel, porgy, Maine sea urchin, smelt, soft-shell crab, spear squid.
Summer: ark shell, blue abolone, blue-fin crab, boston tuna, mackerel, Meiji tuna, red abalone, porgy sea bass, California sea urchin, striped bass
Autumn: Boston tuna, makerel, sea bass California sea urchin
Filling of choice
Smoked or raw fish cut into 3/8×3 inches
Squid (touch tentacles and check that the suckers are still active. The skin around the eyes should be clear blue)
Tuna (clean smelling with distinct stripes around belly)
White fish (should look transparent)
Mackerel (drooping tail shows that it is not fresh)
salmon
Swordfish
Eel
Ikura
Sea urchins (yellow or orange firm not slimy)
shellfish (live are best)
Shrimp (with distinct stripes not blurred together)
Tofu
8 teaspoons of flying fish or ocean trout roe
Vegetables
eggplant
asparagus
carrot
snow peas (mange-touts)
snow pea sprouts
Cucumbers, cut into 3 inch lengths,
Avocado slices
White sesame seeds
Daikon radish
Scallions, spring onions, finely chopped
Enoki mushrooms
Kimchee
Kampyo
Kamaboko
Okra
Toppings/Garnish
Gari pickled ginger slices
Soy sauce
Wasabi paste (Olive green Japanese horseradish)
Aji-ponzu (yellow colored vinegar)
Aka oroshi (Japanese red chili paste mixed with daikon radish)
Chili seasoning
Chives
Lotus root (renkon)
Mayonnaise
Mirin
Soboro (pink ingredient made from white fish buy ready-made in jar)
Umeboshi (salty pickled plums in paste form)
Wakame (type of seaweed used in miso soup)
Equipment and Utensils
Add the vinegar to the cooked rice in a wooden rice tub or a non metallic flat-bottomed bowl, spread out evenly with a rice paddle or a wooden spoon.Mix the vinegar into rice and fan the rice as it cools. You may not need all of the vinegar dressing if you use too much the rice will be mushy. Continue fanning until it becomes body temperature. Cover rice with a damp cheesecloth or damp kitchen towel and put the lid on. Do not refrigerate it is now ready to be made into sushi.Clean the fish. Cut the fish in fine strips. Place the Nori on the bamboo mat spread the rice on top evenly. Add some filling and vegetable and your choice of sauce a little goes a long way. Use a bamboo mat to roll the sushi like a burrito only not folding in the sides. Roll the mat away from you and keep it firmly tight. Slice the roll in half and then cut both rolls twice to give 6 equal-sized pieces. Garnish with shredded carrots, cucumber, and sesame seeds. Pour the soy sauce into a serving dish and dip sushi in then enjoy. If this seems too complicated you can serve the sushi in a bowl and pair with fruit for dessert.
From the Kitchen of: Jessica Brainard
Popeye Chicken DumplingsÂ
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BROTH:
“I still can remember my Great Grandma (Myrtle Mom) standing at the kitchen counter rolling out my favorite dish Popeye. Your grandpa says its not Popeye, but rolled dumplings. Coming from Ohio this is what it is called. Myrtle Mom would make a chicken broth to cook the Popeye. When I go to make it I fry some chicken legs the night before and before I fry ( bake with cornflake mixture) cut the fat off the chicken legs and I make my own broth. Bring the fat to a boil on the stove and pour in a container and keep refrigerated over night. The extra flavor in the noodles will be noted. The next night when I go to make it I take it out and add a leftover rotisserie chicken to the broth .I added two; one at a time and remove the bones and discard. Boil the chicken for 10 minutes and bring to a simmer to retrieve the carcass. Peel meat off bones with a fork and tongs. Fish out all remaining bones. When I clean a chicken I put the back, neck, ect. and all of the fatty skin that I don’t want in a pot with water. Add onion, celery, chicken soup base, what ever you have on hand for seasoning.Cook like you would a soup. Strain into a container and put in refrigerator or freezer. I skim off the fat befor I use it. Put the frozen broth in a zip lock bag to use later. “ -Grandma Gregory
While the chicken is boiling, combine the Noodle ingredients in a bowl and refrigerate 10 min. roll out half of the dough at a time on a floured surface with a flour-dusted rolling pin. Cut into rows with a knife.
Add chopped carrots, onion, and garlic. Â Add seasoning.( Onion powder, garlic powder, salt and pepper). Add 4 cups of water. Bring to a boil again and add the dough mixture in batches pushing the cooked dumplings to the bottom and then add the rest.
My modern approach: Cook the chicken breast in oil. Chop the vegetables and add the carrots, celery onion, and garlic to the chicken on the skillet on the stove. In a large stock pot boil the water and add the chicken broth bring to a boil. Add the sauted vegetables and cut up the chicken add that to the stock pot with seasoning and herbs.
Ingredients:
2 chicken breasts
1 rotisserie Chickens
32 oz organic Chicken broth
4-Cups water
1-cup chopped mini baby carrots
1-Red onion chopped
4-celery stalks, chopped
2 Tblspn. Onion powder
4 garlic cloves, minced
2 tblspn garlic powder
1 tea spoon salt
1 tblspn. pepper
a pinch of thyme
a few basil leaves
Dumpling
2 1/4-cup flour
1 tbspn. salt
1 1/2 tblspn. Baking Powder
1 tblspn. Cornstarch
1 egg
1/3 cup egg nogg (optional)
dash salt and pepper
1/3 cup butter softened
A pinch of fresh tyme
ROLLED NOODLES: Mix ingredients and roll out with the rolling pin like you would for a pie crust. I f it is sticky keep adding flour until it gets to be like a pie crust. Roll out on a well floured counter and cut into 1 inch squares. Cook in hot simmering broth until they rise to the top. This is a recipe that tastes better the next day and is great served in the winter. Note: Don’t make this in the crock pot
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From the Kitchen of:Â Jessica Brainard
Honey Baked Ham Lentil Soup
After I baked the ham for 1 hour at 350 degrees basting it with pineapple juice. I made this soup in the crock pot with the leftover ham and the bone. The pineapple gave the ham an added sweetness flavor.
RECIPE
1 Honey Baked Bone
8 Cups of Cold Water
1 Can Whole Tomatoes
1 Cup diced Carrots
1 Cup Diced Onions
1 Teaspoon Chopped Garlic
1 Package of Honey Baked Ham Soup Mix:
Varieties of lentils, blackeyed Peas, Black Beans, Small Reds, Dark Red Kidneys, Baby Limas, Large Limas, Green Split Peas, Great Northerns, Pink Beans, Yellow Split Peas, Garbazos, Pearl Barley, Pinto Beans, and Navy Beans.
Seasoning: Salt, onion powder, paprika, spices, garlic powder, and paprika.
1 Teaspoon Black Pepper
1 Teaspoon Salt
Directions:Â Slice the ham and place ham bone in large slow cooker.
Add water, and ham bone, beans, vegtables, seasoning and simmer on High for 2 Hours. Add more chopped ham halfway thru cooking. Serve with Cheddar Cheese Cornbread.
Garnish: Sour Cream & Shredded Cheese
Mixing Food 