Four Nights A Week

Adventures in Eating

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Amy’s Writing, Photography and Art can be found at amybisson.com

  • 03 Oct. 2021: Dorie Greenspan’s Gingered Turkey Meatball Soup

    If a recipe can be adapted for whatever I have on hand, well, that’s a recipe for me! Dorie Greenspan, a terrific food columnist found in the New York Times, a cookbook author and a baker is my hero in this regard. Oftentimes one of her recipes can be adapted in multiple ways which suits the way we cook and eat perfectly.

    In this meatball soup recipe, I made the full amount of meatballs, but used just half for our evening meal. The other half recipe has been stowed away in the freezer for another evening, or as Dorie suggests, to use in a bean dish or as a sandwich filling.

    The full recipe can be found in Everyday Dorie (link will direct you to local independent bookstores) beginning on page 75 or on Dorie Greenspan’s website (link in the recipe title). I served the soup up with some freshly baked bread and Sriracha sauce. Honestly, though, whatever add-ins float your boat, this recipe is both delicious and warming – the perfect antidote for cool Fall evenings.

    Gingered-Turkey Meatball Soup

    Greenspan, D. Everyday Dorie: The way I cook. (2018). New York: Houghton Mifflin. p 75.

    Ingredients

    For the meatballs
    • 1 large egg
    • 1⁄4 cup plain yogurt, preferably Greek (I used 0% Fage)
    • 1⁄2 cup finely chopped onion, rinsed and patted dry
    • 1⁄2 cup chopped fresh cilantro, basil or a mix
    • 1⁄2 cup unseasoned dry bread crumbs
    • 2 garlic cloves, germ removed, and finely chopped
    • 1 teaspoon grated peeled fresh ginger
    • Finely grated zest of 1 lemon
    • 1 teaspoon fine sea salt
    • 1⁄2 teaspoon freshly ground pepper
    • 1 pound ground turkey, preferably organic
    • 2 1⁄2 quarts chicken broth
    For the soup
    • 1⁄2 pound rice noodles (sticks or straight- cut)
    • About 4 cups (about 600 grams) chopped, sliced and/ or shredded mixed vegetables, such as peeled carrots, onions, mushrooms, cabbage (Napa or green), mustard greens, kale and/or spinach (I used a mix of half fresh baby spinach and half frozen mixed veg. Next time around, I’ll know to set aside the extra veggies from a week’s cooking)
    • Fine sea salt and freshly ground pepper
    • 1⁄3 cup chopped fresh herbs, such as cilantro, basil, parsley and/or mint
    • Soy sauce, Asian sesame oil, rice vinegar and Sriracha, for serving (To know me is to know I chose Sriracha)

    Method

    WORKING AHEAD: You can make the meatballs ahead. Uncooked, they can be kept in the refrigerator for up to 6 hours. Once cooked, you can refrigerate them in some broth for up to 4 days or freeze them in an airtight bag for up to 2 months. The broth can be made up to 4 days ahead and kept in the refrigerator. (This is exactly what I did – empty nesters rejoice!)

    TO MAKE THE MEATBALLS: Put the egg in a large bowl and stir with a fork to break it up. Add all the remaining ingredients except the turkey and broth and lightly stir, toss and mix to blend. Add the meat and, using the fork and then your fingers, turn and mix — again, go easy — until blended.

    Using a medium cookie scoop (one with a capacity of about 1 1⁄2 tablespoons) or a tablespoon, scoop out meat- balls (you’ll get 24 to 30), then roll them between your palms to round them. (At this point, you can cover the meatballs and refrigerate them for up to 6 hours, or freeze them on a lined baking sheet until they’re solid, then pack them in an airtight bag.)

    Bring the broth to a boil in a large pot, then lower the heat so that it simmers.

    Drop the meatballs into the broth and, keeping it at
a light, steady simmer, poach them, turning them over once, until cooked through, about 8 minutes. You’ll probably want to do this in batches. Using a slotted spoon, transfer the meatballs to a large bowl. The broth will be a little murky. If you’d like it to be clearer, line a strainer with dampened cheesecloth (or a triple layer of dampened paper towels) and pour the broth through it into a bowl; rinse out the pot. (You can put the meatballs in a container and freeze them for up to 2 months. Or cover with broth and refrigerate for up to 4 days; refrigerate the remainder of the broth separately.)

    TO MAKE THE SOUP: Bring a large pot of water to a boil. Drop in the rice noodles and cook for 4 minutes, then drain and transfer the noodles to a large bowl. Cover with cold water, toss in a few ice cubes and set aside until needed.

    Bring the broth to a boil in the pot, then lower the heat so that it simmers. If your meatballs have been frozen, drop them into the broth and cook for 10 minutes; if chilled, cook for about 5 minutes; and if just made, sim- ply drop them in. Add the vegetables to the pot and sim- mer for about 5 minutes. (If you’re using carrots, they’ll remain slightly firm.) Drain the noodles, add them to the pot and cook until hot — they’ll heat very quickly. Taste for salt and pepper.

    Ladle the soup, noodles and meatballs into deep bowls, dividing them equally. Sprinkle over the herbs and serve with the soy sauce, sesame oil, vinegar and Sriracha. Encourage everyone to season to taste.

    Dorie Greenspan has some terrific serving suggestions (Choices) and storage instruction on p 77.

  • 17 Sep 2021: Hello Old Friend, Moosewood Curried Squash & Mushroom Soup

    My Moosewood Cookbook, purchased back in 1977, was one of the first books from which I learned to cook. Over time, its yellowing pages have introduced us to some delightful recipes and, of course, vegetarian cooking. The Moosewood Collective is still going strong and Mollie Katzen, one of the originals links to a 40th Anniversary Edition on her website.

    We like to plan a soup meal about once a week, and this Curried Squash and Mushroom Soup, seemed like a perfect way to ease into the New England shoulder season – that patch of time between late summer and early fall.

    I have to admit to a heavy hand when it came to the cayenne pepper – I may have tripled it. Still, the soup was delicious as well as warming on a not-so-warm September evening.

    Curried Squash and Mushroom Soup

    From Katzen, M. Moosewood Cookbook. (1977). Berkeley, CA: Ten Speed Press, p. 14.

    Ingredients

    • 2 medium acorn or butternut squash
    • 2 1/2 cups water or stock
    • 1 cup orange juice
    • 2 TBSP butter
    • 1/2 cup chopped onion
    • 1 medium clove garlic, crushed
    • 6 oz. mushrooms, sliced
    • 1/2 tsp ground cumin
    • 1/2 tsp coriander
    • 1/2 tsp cinnamon
    • 3/4 tsp ground ginger
    • 1/4 tsp dry mustard
    • 1 1/4 tsp salt
    • a few dashes of cayenne
    • Optional: fresh lemon juice
    • Chopped toasted almonds & yogurt for finishing

    Method

    1. Split the squash lengthwise and bake face-down in a 375 degree oven on an oiled tray, 30 minutes or until soft. Cool and scoop out the insides. You need about 3 cups-worth. Put it in a blender with the water or stock and puree until smooth. Combine in a kettle or saucepan with the orange juice.
    2. Heat the butter in a skillet and add the garlic, onion, salt and spices. Sauté until the onion is very soft. You may need to add a little water if it sticks. Add mushrooms, cover and cook 10 minutes.
    3. Add the sauté to the squash, scraping the skillet well to salvage all the good stuff. Heat everything together very gently. Taste to correct seasonings. You may want more cayenne (I did) or salt. And, since this is a fairly sweet soup, you may want to spruce it up with some fresh-squeezed lemon juice.
    4. Serve, topped with yogurt and chopped toasted almonds.

    Note: This soup, unlike others in the Moosewood Cookbook, need not be served immediately. It can simmer a while and the flavors will mature.

  • 08 Sep 2021: Roasted Tomato & White Bean Stew

    It’s not quite Autumn here in New England, but students are back to their school routines, the University is once again alive with students, and the leaves along the Merrimack River have begun to lose that summer green. Even though the temperatures are still in the 80s, it feels like Fall. And so, yesterday I made a vegetarian-vegan stew that would be very warming in colder weather.

    Roasted Tomato and White Bean Stew

    Colu Henry, NY Times

    Ingredients

    • ½ cup roughly chopped Italian parsley leaves and tender stems
    • 2 teaspoons lemon zest (from 1 large lemon)
    • 2 (10-ounce) containers cherry or grape tomatoes
    • ¼ cup olive oil, plus 2 tablespoons and more for drizzling (optional)
    • 1 tablespoon fresh thyme leaves
    •  Kosher salt and black pepper
    • 1 medium yellow onion, thinly sliced
    • 3 large garlic cloves, thinly sliced
    • ½ teaspoon red-pepper flakes
    • 2 (15-ounce) cans white beans (such as butter or cannellini), rinsed
    • 1 ½ cups vegetable or chicken broth, or water
    •  Flaky salt, for serving (optional)
    •  Toasted bread, for serving

    Method

    1. Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
    2. In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
    3. When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula (I used a potato masher), gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
    4. When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
    5. Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

    For Noomers, this dish (1/6 recipe) is 252 calories.

  • 03 Sep 2021: Deaf Smith Peasant Bread

    Many years ago, maybe 35 at this point, Adrien and I bought a ‘natural’ foods cookbook to accompany our newly-developed interest in eating more non-meat-based meals. The cookbook, probably out of print by now was The Deaf Smith Country Cookbook by Marjorie Winn Ford, Susan Hillyard, and Mary Faulk Koock. The book is in tatters now, but despite coming apart at the binding (and the tell-tale price of $4.95 on the cover), I still enjoy browsing and cooking from it. Seeing as I just found a hardcover on the web selling for nearly $580, I think someone else does too 🙂

    This time around, my book browsing brought me to the bread section. This recipe is an easy one – no poolish to forward-plan, simple ingredients and whole grains. I did not use a mixer or food processor – just one extra large bowl, wood spoon and my own two (immaculately clean) hands.

    The recipe makes 2 loaves, which is helpful during these busier Fall months when leisurely baking days are often interrupted by activity.

    Deaf Smith Country Cookbook’s Peasant Bread

    Ingredients

    • 2 cups milk
    • 1 cup water
    • 2 tsp sea salt
    • 3 TBSP unsulfured molasses
    • 2 TBSP dry yeast
    • 1 cup stone ground yellow corn meal
    • 6 cups whole wheat flour
    • 1 cup whole wheat flour

    Method

    1. Mix the liquids, salt and molasses. Heat them to lukewarm.
    2. Add the yeast and flours/cornmeal. Mix well and let rest 10 minutes.
    3. Knead in 1 more cup of flour into the dough (that’s right…. old school kneading). Place the dough into an oiled bowl. Cover and let rise until doubled.
    4. Knead again for a short time. Shape into 2 loaves. Place the dough in oiled loaf pans and let rise until doubled.
    5. Bake 15 minutes at 375 degrees F. Lower the temperature to 350 degrees F and bake 30 minutes more.
    6. Turn out and place on a rack to cool. Brush the crusts with oil (or butter). Cover with a towel while cooling.

  • 24 Aug 2021: Virgin Strawberry Mojito

    We have a dry cocktail hour a couple times a week, no particular reason – but I find weight fluctuations after imbibing are driving me crazy (although not enough to be a teetotaler).

    So after an unfortunate experiment with faked, non-alcoholic gins, I’ve moved to try to find an enjoyable cocktail/mocktail made with real ingredients. Tonight’s experiment comes from plantbasedjess.com and it was a refreshing alternative on a hot August afternoon. My one suggestion is that unless the strawberries are from the height of strawberry season, you should consider the suggestion of adding some sweetener. In this case I added about a teaspoon of maple syrup and that made all the difference.

    Salud!

    Virgin Strawberry Mojito Mocktail

    Ingredients

    • ½ cup fresh strawberries (2-4) – sliced
    • 10-12 fresh mint leaves
    • 1 lime – juiced
    • ½ tbsp sweetener to taste – optional (I say go for it unless it’s June in New England)
    • ice cubes – for serving
    • soda water or seltzer – I used about 1 – 1 ½ cup

    Method

    • In a glass (at least 16 oz), add the strawberries, mint, lime juice and sweetener, if using.
    • Using a muddler, crush the ingredients to help them release their juice and oil (avoid crushing the mint too small so it is more pleasant to drink).
    • Then, fill the glass with ice cubes and top with seltzer. Stir and enjoy!

  • 16 Aug 2021: Melon, Cucumber & Cherry Tomato Salad

    A heatwave, ripening melons and tomatoes and… the desire for a cooling salad? This was a refreshing recipe from columnist and food author David Tanis published on the New York Times recently. As advertised, it is really simple to put together and fast – just allow some time for marinating.

    Melon, Cucumber and Cherry Tomato Salad

    By David Tanis, New York Times

    Ingredients

    • 1 small melon, such as cantaloupe or honeydew (about 3 pounds), peeled, seeded and cut into 3/4-inch pieces (I chose a cantaloupe – in season here in New England)
    • 8 ounces cherry tomatoes of different colors, halved
    • 2 medium English cucumbers (about 12 ounces), peeled and cut into 3/4-inch pieces
    •  Kosher salt and black pepper
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons lime juice, plus more to taste
    •  Small handful of basil leaves
    •  Small handful of mint leaves

    Method:

    1. Place melon, tomatoes and cucumber in a large salad bowl. Season with salt and pepper to taste, and toss well.
    2. Drizzle with olive oil and lime juice. Toss lightly and leave to marinate for a few minutes and up to 30 minutes, to let the flavors mingle.
    3. Prep the basil leaves, tearing larger leaves into pieces, and the mint leaves.
    4. Just before serving, fold the leaves into the salad and toss well. Taste and add a little more lime juice, as needed.

  • 10 Aug 2021: Maple Oatmeal Cookies

    One flavor combination that I love, love, love is maple and oatmeal. No, we do not indulge in maple-flavored corn syrup – never have and never will. This is for lovers of the real deal in maple – and for this cookie, I used some dark maple syrup that Adrien had used in a batch of Sugar Pies last winter (recipe from a 2019 post).

    Moist and textured, these cookies would, as author Cynthia Rusincovitch says be healthy enough for breakfast with a few swaps.

    Maple Oatmeal Cookies

    Recipe by Cynthia Rusincovitch

    Ingredients

    • 3/4 cup butter, softened (1 1/2 sticks) 
    • 3/4 cup maple syrup (I used dark which was delicious)
    • 2 eggs
    • 1 tsp vanilla extract
    • 1 1/2 cups whole white wheat flour
    • 1 tsp baking soda
    • 1 tsp ground cinnamon
    • 1/2 tsp salt
    • 3 cups rolled oats not the quick cooking kind
    • 1 cup chopped nuts, raisins, or chocolate chips (optional according to the original – but essential if you ask this chocoholic)

    Method

    1. Preheat oven to 350 degrees. 
    2. In your stand mixer, whisk butter and maple syrup on medium speed until creamy. Add eggs and vanilla, and whisk until combined.
    3. In a second bowl, combine whole white wheat flour, baking soda, cinnamon and salt; mix until uniform. Slowly pour into the butter mixture, mixing on low until combined.
    4. Add oats and additional add-ins; fold into the dough until combined. 
    5. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10-12 minutes or until light golden brown. (I found 13 minutes to be the sweet spot here)
    6. Allow cookies to cool for a minute on cookie sheets, then move to wire rack to cool completely. 
    7. Store in an airtight container.

  • 04 Aug 2021: Pinto Bean Sloppy Joes

    Sometimes, we just need some old fashioned comfort foods. In this case, a Sloppy Joe was a reminder of school lunches and dinners at home. In my memory, the topping was always made with ground beef, which we don’t really eat any longer, so when I found this bean-based recipe on Simple Fit Vegan, I couldn’t resist.

    This meal comes together in 15 minutes and makes good use of leftover sandwich buns which we had in our freezer ready to be used. For our tastes, we added some of Craic Sauce’s Mill City Red hot sauce to make it more fiery.

    For more great vegan meal ideas, be sure to check out the rest of Simple Fit Vegan‘s offerings, and of course, if you’re looking to kick things up a notch or two, take a look at Craic Sauce‘s great hot sauces.

    Pinto Bean Sloppy Joes

    Ingredients

    • 1 tsp oil of choice (olive, canola, coconut, grape seed)
    • 2 garlic cloves, minced
    • 1 medium white or yellow onion,chopped
    • 1 red bell pepper, chopped
    • 1 15- ounce can tomato sauce
    • 1 tbsp soy sauce
    • 1 tbsp coconut sugar/brown sugar/or 1 tsp agave syrup
    • 1 28- ounce can pinto beans

    Method

    1. Heat a large non-stick pan over medium heat. Add olive oil. Let the oil heat up then add garlic, onions, and red bell pepper. Cook, stirring, until caramelized, about 5-7 minutes.
    2. Stir in tomato sauce, soy sauce, and coconut sugar. Cook for about 2 minutes until tomato sauce gets hot and bubbly.
    3. Gently add in pinto beans. Stir in with the rest of the ingredients.
    4. Serve with a bun.

    For Noomers, this recipe’s nutrition info *without a bun) Calories: 113 Fat: 1.5 g Saturated fat: 0.2 g Carbohydrates: 20.9 g Dietary Fiber: 5.5 g Sugar: 5.3 g Sodium: 657 mg Protein: 5.6 g

  • 28 July 2021: Cold Tofu Salad with Tomatoes and Peaches

    We’re at the start of peach and tomato season here in New England which is, in my opinion, my the most wonderful time of the year!

    This salad is a wonderfully refreshing salad for the dog days of summer – cool and easy to prepare. Essential to that freshness is the use of fresh mint and fresh basil. Fortunately both of those are in abundance at this time of year as well.

    Enjoy!

    Cold Tofu Salad with Tomatoes and Peaches

    Original recipe posted in the New York Times and was developed by Hana Asbrink.

    Ingredients

    FOR THE SALAD:

    • 12 to 14 ounces silken tofu, chilled
    • 2 to 3 ripe medium peaches
    • 3 to 4 ripe medium tomatoes
    •  Flaky sea salt
    • ¼ cup packed fresh basil leaves
    • 2 tablespoons fresh mint leaves
    •  Black pepper

    FOR THE DRESSING:

    • 3 tablespoons extra-virgin olive oil
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon unseasoned rice vinegar
    • 1 tablespoon toasted sesame oil
    • 2 teaspoons soy sauce
    • 1 teaspoon granulated sugar

    Method

    1. Prepare the tofu: Carefully drain the tofu in its packaging, then remove the tofu. Gently wrap it with paper towels or a clean kitchen towel to absorb excess moisture and set it on a plate.
    2. Meanwhile, prepare the peaches and tomatoes: Pit and cut each peach into 1-inch-thick wedges, then core and cut each tomato into 1-inch-thick wedges. Place tomatoes and peaches on a serving platter, pouring any tomato or peach juices from the cutting board over the dish. Season generously with flaky sea salt to draw out juices.
    3. Remove the tofu from the paper towels and place it back on the plate. Using a large spoon, scoop out tofu mounds onto the tomatoes and peaches. Season tofu with flaky sea salt.
    4. Prepare the dressing: In a small glass jar, combine dressing ingredients, cover and shake to combine. Spoon 4 tablespoons of the dressing over the tomatoes, peaches and tofu. Extra dressing can be served alongside.
    5. Just before serving, stack together the basil and mint leaves and roughly chop. Top the salad with chopped herbs and black pepper. Serve immediately, taking care to spoon extra dressing and juices from the bottom of the platter.

  • 23 July 2021: Easy Zucchini Bread

    Sonja and Alex Overhiser are the couple behind the award winning website (and books! don’t forget books!) A Couple Cooks. I’ve often found their creations to be not only delicious, but healthy. And the website’s photos are stunning!

    When our daughter-in-law, Beth – who most decidedly does have a green thumb – shared a zucchini with us, I knew I would be able to find a great Zucchini Bread recipe on the Couple Cooks website. Sure enough there’s a great one, and bonus points for incorporating Greek Yogurt!

    Easy Zucchini Bread

    From A Couple Cooks website

    Ingredients

    • ¼ cup neutral oil (grapeseed, sunflower, vegetable) (I used coconut oil – which is tasty and works as long as the other ingredients are so cold as to make the oil solid)
    • ½ cup turbinado sugar or light brown sugar
    • 2 large eggs
    • ½ cup plain Greek yogurt
    • 1 tablespoon vanilla extract
    • 1 ½ cups all purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon kosher salt
    • 2 teaspoons cinnamon
    • 1 cup packed shredded zucchini

    Method

    1. Preheat the oven to 350 degrees F. Grease an 8-inch bread pan.
    2. In a large bowl, whisk together the oil, sugar, eggs, yogurt, and vanilla.
    3. In a smaller bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
    4. Stir the dry ingredients into the wet ingredients and combine into a sticky dough. Gently stir in zucchini (it’s not necessary to squeeze out liquid). Be careful not to overmix: just stir until the dough comes together.
    5. Pour the dough into the prepared bread pan.
    6. Bake 55 to 60 minutes until toothpick comes out clean. Cool completely before slicing. Store at room temperature covered with a towel for 2 to 3 days, in the refrigerator for about 1 week, or frozen for at least 3 months.

    For Noomers (based on 14 slices): Calories 129, Fat 54g, Carbs 17.2g, Sugar 7.8g, Fat 3.7g, Protein 3.5g