Janice's Doings in Tübingen

Main Courses - Stovetop!


Chili-Sloppy Joes
Paella Salad
Noodles with Veggies
Cold Noodles with Sesame Sauce
Tamagoyaki
Lemon & Broccoli Pasta
Stuffed Peppers

Chicken Soup
Fried Rice (non-Asian)
Crab & Veggie Salad
Potstickers
Shrimp in Coconut Milk
My Miso Soup
Gingered Carrot Soup

Salmon with Dill Sauce
Chicken with Soy Sauce and Lemon
Daddy's Goulasch
Chicken Teriyaki
Pork & Broccoli with Ginger & Hoisin Sauce
Daddy's Bean Mush

Chili-Sloppy Joes
In a large frying pan, brown 500 gr. ground meat (we use a combo of beef and pork).  Add 1 chopped onion (or leek) and sauté a bit.  Then add 1-2 chopped peppers, 2 minced garlic cloves, 1/3 c ketchup, tomato paste, water, worcestershire sauce, kidney beans, chili powder, salt and pepper.

Chicken Soup/Broth
Combine in large pot: chicken wings and drumsticks, carrots, leeks, parsley green, celery root, 1-2 tsp ground thyme and water to cover.  Bring to a boil, skim off any foam and simmer for several hours. Daddy likes to drink the broth by itself and then eat the ingredients with My Mayonnaise.

Salmon with Dill Sauce
In a deep frying pan, boil 3 garlic cloves in 3 c. chicken broth.  Add 3 chopped scallions, 1/4 c chopped fresh dill, 3 Tbsp lemon juice, (2 c. spinach leaves, which I never did) and 4 salmon steaks.  Simmer, remove salmon and keep it warm.  Puree the remains to make a sauce, adding 2 Tbsp melted butter, 1 Tbsp dijon mustard, 1 1/2 tsp lemon zest, 1/4 tsp each salt and black pepper and 1/2 c sour cream.

Paella Salad
Boil 2 c chicken broth, 2 minced garlic, 1/2 tsp saffron (or 2 tsp tumeric) and 1/2 tsp black pepper.  Add 1 c rice and simmer for 15 mins.  Add shrimp and cook through.  Stir in 1 chopped red pepper, 1 green pepper, 1 sliced med. red onion, 3 Tbsp olive oil, 2 Tbsp lemon uice and 1+ tsp lemon zest.

Fried Rice (non-Asian)
In a frying pan, combine cooked rice, corn, chopped bell pepper, chopped onion or leek, kidney beans, tomato paste, some water, salt, pepper and cumin.

Chicken Thighs with Soy Sauce and Lemon
Heat a large skillet on med-high for 2-3 mins.  Add 1 Tbsp oil to pan, swirl, then add approx. 2 lbs. (1 kg) chicken thighs, browning quickly on both sides.  Turn off heat and remove chicken.
Cool pan for several minuts then heat to medium and add 1 tsp. minced garlic.  Cook, while stirring, for 2 mins.  Add 1 Tbsp lemon zest, 1/4 tsp cayenne pepper, 2 Tbsp soysauce, 1 tsp sugar and 1/3 c water.  Return chicken to the pan, turning over to soak both sides of all pieces.  Cover, reduce heat to med-low and simmer for 20-30 mins (turning chicken once halfway through).  Remove chicken.  Add the juice of 1 lemon to the sauce and serve with rice.

Noodles with Veggies
Clean and chop up some peppers, onion (or leeks), zucchini and garlic.  Sauté in olive oil (or sesame oil).
Make, drain and rinse pasta.  Serve with soy sauce.

Crab & Veggie Salad
Sprinkle 1/4 c lemon juice and 1/8 tsp each salt and pepper over 500 gr. crab or surimi chunks.  Refrigerate.
Make a sauce of 1 tsp dry mustard (or dijon mustard), 2 Tbsp fresh ginger, 2 tsp rice wine vinegar, 1-2 minced garlic cloves, 2 Tbsp white wine, 2 Tbsp vegetable oil, 1/2 tsp. dark sesame oil, 1/8 tsp each salt and pepper.  Doubled works better.
For the salad, mix together chopped cucumber, bamboo sprouts, blanched snow peas, corn, diced red pepper and crabmeat, then toss with the sauce.
Note: to make the sauce thicker, add some mayonnaise.  Wasabi adds a nice zing, as does lemon zest.

Daddy's Goulasch (Szegedinger)
Onions, sauerkraut and chunks of pork are in the ration 1:1:2.
Fry 300 gr. sliced onions.  Add 600 gr. (somewhat fatty) pork chunks and 2 Tbsp sweet paprika (the spice) and fry lightly.  Add 2 cups water, cover and simmer for 45 mins.  Separately warm up 300 gr. sauerkraut along with 2 cups water and some caraway seeds.  Cook (medium heat) 45 mins.  Combine the two pots and let sit for 15 mins.  Add salt and pepper to taste.  This tastes MUCH better if it has been heated up and allowed to cool down several times!

Cold Noodles with Sesame Sauce
In a small bowl, combine 3 Tbsp sesame oil, 3 Tbsp soy sauce, 2 Tbsp rice vinegar and 1 Tbsp sugar.  Set aside.  In a separate bowl, combine well 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 1/2 tsp sugar, 3 Tbsp sesame paste/tahini (or peanut butter), 3 Tbsp dry sherry, 1 1/2 Tbsp oriental hot oil, 2 Tbsp hoisin sauce and 1 1/2 tsp minced fresh ginger.  Cook cappelini (thin) noodles, drain and rinse under cool running water.  Toss noodles first in the oil-soy sauce mixture and then the sesame paste sauce.

Potstickers
Combine 1/2 kg ground pork, finely chopped (salted, drained & squeezed) Chinese cabbage, 1/2 c. scallions, 1 Tbsp ginger, 1 Tbsp sesame oil, 1 1/2 tsp salt, 1/2 tsp white pepper.  Take wonton wrapper, wet edges with water, put 1 tsp filling into the center and pinch into a "money bag."  Oil the bottom of a non-stick pan.  Heat to medium, fry pouches for 5 minutes, then add 1/2 c. water.  Cover and steam for 8-10 minutes.

Chicken Teriyaki
Sauce: combine 2 Tbsp mirin, 2 Tbsp soy sauce, 2 tsp sugar.  (Anastasia usually doubles this for our clan!)
Cut the chicken into bite-sized strips and sauté (in the sauce?) in batches until completely cooked.  Cut the scallions (or onions as she also likes) into bite-sized chunks and sauté quickly.  (Don't let the green parts wilt too much.)  Add chicken to scallions and serve with rice.

Tamagoyaki (Japanese omelette, from Anastasia!)
Combine 4 eggs, 2 Tbsp sugar, 1 pinch salt and a splash of soy sauce.  Make omelette.  This can be made very thinly and then cut into strips to be added to sushi rolls or rice.

Shrimp in Coconut Milk (or cream)
Heat oil in frying pan and sauté sliced onion.  Add chopped garlic and chopped ginger.  Add ground coriander, cumin, cinnamon, cayenne pepper and tumeric (= curcuma).  Add in chopped tomato, then coconut milk (or cream, if you prefer), some water and salt.  Stir altogether and then add shrimp.

Pork & Broccoli with Ginger & Hoisin Sauce
Mix together 4 Tbsp soy sauce, 2 Tbsp sherry, 2 Tbsp cornstarch and then marinate strips of pork in this.
Wash and trim broccoli, then blanch it for 5 minutes; drain and rinse with cold water to stop the cooking process.
Make a sauce of 2 tsp minced garlic, 2 tsp minced ginger, 1/4 cup chicken stock, 2-3 Tbsp hoisin sauce (I doubled this probably!) and a pinch of red pepper flakes.
Sauté the meat on a high heat until it is cooked, add the broccoli and the sauce and cook for a few minutes.  Servce with rice or noodles.

Lemon & Broccoli Pasta
Cook pasta, but during the last 3 minutes toss in some cleaned, chopped-into-flowerets broccoli.  Drain.
In a frying pan, put in 2 Tbsp butter, 2 Tbsp olive oil, 1 tsp. minced garlic, lemon zest, chopped sun-dried tomatoes.  When the garlic is aromatic, remove from heat and add some lemon juice, 1-2 tsp sea salt, black pepper.
Toss the sauce with the pasta & broccoli and serve with some grated parmesan.

My Miso Soup
Put dashi into hot water.  Bring to a boil then remove from heat.
In a frying pan, sauté chopped garlic and ginger in sesame oil until aromatic (but NOT overcooked), then remove from heat.
Clean, peel and shred a few carrots and half a zucchini; chop some scallions. 
Put the dashi broth back onto a low heat and add very thinly sliced pork, stirring until they are mostly cooked.  Then add some seaweed flakes, the carrots, zucchini, garlic, ginger, scallions and cubed tofu.  Simmer a few minutes, then add oriental noodles (I think I tossed in soba noodles, so the thicker rather than the thinner kind.)
Take 1/2 cup of the broth out and mix in 6 Tbsp of miso paste.  Add this back to the soup, heat up one final time without boiling and then serve.


Daddy's Bean Mush
Making sure you always have enough water in the pot, boil the bejeebers out of a chunk of Eisbein/ham hocks (approx. 4-5 hours).  Remove the meat from the pot (saving the liquid), let cool and then remove the meat from the bones.  (If cooked long enough, most of the meat should just fall off the bone.)  Set aside the meat.
Add to the remaining liquid any combo of beans, including lentils, chopped tomatoes, a bit of tomato paste, chopped onion (2 onions per large can of beans), cubed chunks of garlic, some chicken soup powder and worcestershire sauce.  (You probably will have enough salt from the chicken bouillon, but check the taste and adjust to your liking.)  Boil this until it thickens, stirring regularly so that it doesn't burn onto the bottom of the pot.  Lower the heat to a simmer, add in the reserved meat and simmer longer, stirring regularly.

Stuffed Peppers
Cut off the tops of 4 large peppers, remove the insides and rinse with hot water, then set aside.  Sprinkle olive oil into a frying pan and lightly sauté 1-2 small chopped onions.  Add 1/3 cup rice and fry until it is transparent.  Add 3/4 cup water and simmer until the water has been absorbed.  The rice should be half-cooked.  In a large bowl, combine 400 gr. ground meat (I use Hackfleisch gemischt), some chopped fresh parsley (I never add this as Daddy doesn't like parsley), salt, pepper and the fried rice-onion mixture.  Fill evenly into the pepper.  Stand peppers in a deep pot. Mix enough chicken broth (water with instant chicken soup powder) with tomato paste and a dash of lemon juice to make a thick sauce that will nearly cover the peppers.  Pour over the peppers, cover the pot and cook over a very low heat until the meat and peppers are cooked, approx. 1-2 hours.  Serve with sour cream.

Gingered Carrot Soup
Clean and chop 1 cup leeks and 4-5 medium carrots.  Melt 2 Tbsp butter in a large saucepan.  Sauté the leeks until wilted.  Add in the carrots and 2 1/2 tsp. minced fresh ginger.  Sauté several minutes.  Add 1/2 tsp. each salt and pepper and 1 1/2 cups chicken stock (from instant).  Bring to a boil then cover and simmer for 15 minutes.  Let cool a bit then puree directly in the pot with a Zauberstab.  (If you want it very fine, then you should strain it through a sieve.  I don't bother with that!)  Chill thoroughly (if you want to eat it cold), then blend in 2-3 cups of half & half (or cream/Schlagsahne...  you could also toss in some sour cream).
Note:  I've also sauteed some Hokkaido pumpkin chunks in butter and then added this to the soup after it had simmered and before the pureeing part. 
  
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