Peas, carrots, okra, beets, broccoli, cauliflower and tofu in a vinegary chili garlic tamarind hoisin broth

I’m not someone who spends a lot of time in the kitchen. (Wait, I wrote this a few years ago, now I’m constantly cooking.) Maybe because I worked from home for so long that I got in the habit of eating most of my meals out. I have a handful of favorite dishes I cook and one of my favorite things to cook is soup.  Sometimes I’m just looking in the fridge at the leftovers. Sometimes I do this in a structured manner, like deciding on split pea soup and buying just those ingredients, but most often I find myself in the store looking at a juicy stalk of fennel next to a fat leek and the ideas start to flow. If I have no direction in mind, I can just let the fresh vegetables of the day direct me. 

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I love soup. Some dishes I make extra soupy just to have more broth. I like my curries extra brothy so I add at least a cup more broth or water and spices to the recipe below. 

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Andrea’s Spicy Low Fat Seafood Chowder

Marinate 1 lb of shrimp or bay scallops in the juice of 2 lemons while you begin
Saute 6 cloves freshly chopped garlic in 2 tblsp olive oil
Dice and add:
I giant whole leek
1 fat stalk of fennel
I parsnip
2 whole carrots
Corn from one raw ear
4 stalks celery

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ITEMS TO BUY AT AN ASIAN MARKET Keep these items on hand and by the time you read the recipes about them a few times, you’ll feel adventuresome enough to make the delicious, classic tom yum soup.

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Split Pea soup Image kalhh, Pixabay

Split pea is a favorite of mine because I can make it in 35 minutes. Even though I make only one quart of it at a time, I saute my vegs in a 2 quart pot so I can get them all browning and carmelizing.  (Double the recipe if you want 2 quarts.)

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The tops are crisp with a light breading, underneath are chewy and carmelized

Mmmm breaded Roma tomato slices roasted, crispy AND chewy! Basically 1/3 of the way to a dried tomato. The resident food critic pronounced them the best he’s ever had, anywhere. I’d have to agree. I like Roma tomatoes because they’re not very watery, they stay firm and flavorful. Plus I can grow tomatoes from the slices!

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Broccoli, onions, black olives, fresh Roma tomato, tarragon, basil, garlic, pepper jack cheese

I love a good omelet but I’m not good at making them. What I can do tho is make a killer stovetop frittata.
(1) First I basically make a stirfry of all my fave veggies. For me that’s onion, red pepper strips, halved brocolli florets, mushrooms, scallions. Fill the bottom of the pan with them, it will cook down by half. Cook til golden.
(2) pour *egg mixture to cover the vegs.
(3) lower the heat (for me it’s medium low)
(4) after 5 mins, top with fresh tomato and strips of cheese, cover and let it all melt
(5) serve alone or inside a grilled soft taco with sour cream and lettuce

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Za’atar is a flavorful condiment to sprinkle over soups, salads, hummus, roasted vegetables, olive oil for bread dipping and croutons.
1 tbsp dried thyme
1 tbsp oregano
1 tbsp cumin seeds, freshly ground
1 tbsp coriander
1 tbsp toasted sesame seeds, freshly ground
1 tbsp sumac
½ teaspoon kosher salt
¼ teaspoon red chili flakes if you like heat

What I like about making the adobo and sazon seasoning mixes myself is I can control the sodium. I use less because I typically add soy sauce.  Some add chili powder to these, some add cayenne pepper. Here is a Cuban version and a Puerto Rican version. Both yummy!
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Fresh herbs are generally better for things like salads and sauces, but dried herbs have an honored place in my kitchen. Dried herbs are often better in dishes like stews, casseroles, and other dishes that require long cooking times. Unless you’re growing your own fresh herbs, dried herbs are also more readily available in most supermarkets. They seem to cost less, too.

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