A Chilly, Wet Evening...

Warm and filling seemed a good choice. I made a big pot of Iranian bean-and-noodle soup. A thick pot of white beans and egg noodles, onions, turnips and Swiss chard, flavored with fresh scallions, cilantro, flat-leaf parsley, and tarragon, along with a little turmeric. A little yogurt, at the end, to add a little creaminess. It was just what was called for on a night like this. The tarragon was a substitution for fresh dill, and it seemed a good choice, as the Iranians use an anise-flavored basil.

Pasta with Seasoned Butter...

The "simple" theme is still in place. Tonight, we had a simple dish of pasta, cheese mini-ravioli, tossed in a seasoned butter sauce and topped with a little more grated Parmesan cheese...

PASTA WITH SEASONED BUTTER

1 pound pasta, cooked according to package directions
Seasoned Butter Sauce -

• 1/2 cup unsalted butter
• 2 tablespoons extra-virgin olive oil
• 2 small shallots, peeled and minced
• 2 garlic cloves, peeled and minced
• 1/2 teaspoon dried sage
• 1/2 teaspoon freshly ground black pepper, or to taste
• A pinch of dried sweet basil
• A pinch of cayenne pepper
• Salt, to taste
• A spoonful of the water from cooking the pasta

Grated parmesan cheese

1. Cook the pasta according to package directions.
2. About 8-10 minutes before the pasta has finished cooking, melt the butter in a heavy skillet over medium heat. Add the extra-virgin olive oil.
3. When the butter and oil are hot, add the minced shallots and garlic, sage, black pepper, sweet basil, and cayenne pepper and stir, to mix well. Begin sauteing everything, stirring periodically. Reduce the heat to medium-low if the shallots and garlic are browning to quickly.
4. When the pasta is finished, add a spoon of the cooking water to the sauce and stir well.
5. Drain the pasta well and add to the seasoned butter. Toss thoroughly and serve, topping individual servings with the grated parmesan cheese. Makes 4-8 servings, depending on appetites.

Cooking Dinner (KISS Method)...

Gina's not feeling well, but neither am I, so dinner needed to be something simple. Here's what I came up with. I listed the onion as optional because I forgot to cut it up and put it in the stew...lol. Thing is...we didn't miss it. Include it if you want, but it was still super-flavorful and savory without it.

EASY SOUTHWESTERN-STYLE BEEF AND HOMINY STEW

1½-2 pounds beef round steak, thinly sliced across the grain
8 cups canned, drained hominy
1 27-ounce can mild green chilies, chopped
2 14.5-ounce cans petite diced tomatoes
1 large onion, peeled and chopped (optional)
2 tablespoons minced fresh garlic
3 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
4 cups beef stock
1 cup dry red wine
Salt and freshly ground black pepper, to taste
Grated Cheddar, Monterey jack, or jalapeno jack cheese, for garnish

Combine all ingredients in a large pot or Dutch oven, mix well, and bring to the boil over high heat. Reduce heat and simmer until the meat is tender, 45-60 minutes. Season with salt and pepper.

Garnish individual bowls of stew with grated cheese. Serve with hot, buttered flour tortillas.

Easy Creamy Thai Pumpkin & Coconut Milk Soup...

I'm sick and Gina's ankle's been hurting pretty badly. Yes, we're a fine pair right now...lol. So meals have been SIMPLE. Today is drizzly and gray, a day for soup. And between the two of us, we put together this soup, made mostly from cans, some of the sweet soy sauce and curry pastes I've always got hanging around, and some basics...onions, garlic, ginger, etc. Its quite yummy, not very traditional (from what I can tell...most Thai recipes leave the pumpkin in cubes), and we're serving it with toasted bagels...but it'll hit the spot. Good, comforting, and quick.

EASY CREAMY THAI PUMPKIN AND COCONUT SOUP


2 tablespoons vegetable oil
1 medium onion, peeled and minced
3 large garlic cloves, peeled and minced
1 1-inch piece of fresh or frozen ginger root, peeled and grated
2 tablespoons Mussaman curry paste
2 cups vegetable or chicken stock
1 tablespoon sweet soy sauce, or to taste
2 tablespoons palm sugar or brown sugar
6 kaffir lime leaves
1 30-ounce can pumpkin
1 13.5-ounce can coconut milk
Salt and freshly ground black pepper, to taste
Sriracha hot sauce, to taste

• Heat the oil in a Dutch oven or other large pan over medium heat.
• Add the minced onions and garlic, grated ginger, and curry paste to the pan.
• Cook for 2-3 minutes, stirring frequently, or until the mixture becomes aromatic.
• Add the stock, sweet soy sauce, sugar, and lime leaves to the pot. Bring to a boil.
• Add the pumpkin and stir until fully integrated. Return to the boil, reduce heat to low and let simmer 10-15 minutes.
• Add the coconut milk and stir to mix. Bring nearly to the boil.
• Season to taste with salt, freshly ground black pepper and hot sauce. Serve.

Makes 6 good-sized servings.