Spanish Omelette

The Spanish actually have many kinds of omelettes, but the one popularly known as such, is the one with potatoes and onions. This particular omelette is often served as "tapas" or small dishes served at cafes and bars, or as snacks.

List of ingredients:

* Equipment
* 2 large frying pans or well seasoned woks
* Ingredients
* 2 large onions, sliced coarsely
* 4 large potatoes, peeled, split down the middle, and then sliced
* 6 large eggs
* 1 tbsp. milk
* salt and pepper to taste
* cooking oil

Cooking procedure:
Pour enough cooking oil in each of the frying pans to just cover the bottoms.

Set one on high eat, and put the other on very low heat.

In the frying pan that you have on high heat, put in the potatoes and onions.

Saute them, stirring occasionally, until the edges of the onions just barely begin to brown.

Cover the potatoes and onions, and cook, stirring occasionally, until the potatoes are just becoming soft.

Remove the cover, and then allow the potatoes to dry out a little.

Beat the eggs, milk, salt, and pepper in a bowl.

Pour the egg mixture over the potatoes and onions, using a spiral motion, starting from the outside and going inwards.

Let it cook just as it is, with no stirring, until when the pan is gently shaken, the whole omelette will slide.

Pour the hot oil from the other frying pan on top of the egg, and then place the pans together so that the second pan is open to the first.

With a very quick motion, turn the whole thing upside down, so that the omelette goes into the second pan.

Remove the first pan, but put the new pan onto the high burner, turning the other burner off.

Let the omelette cook until the bottom is mildly browned. If you aren't sure it's cooked enough in the middle, poke it with a knife, and see if the knife comes out clean with maybe nothing on it but potato.

When it is done, turn the heat off, and let it sit in the pan for 2 minute.

Slide the omelette onto a large plate.

Cut it into wedges, and serve with whatever condiments you like with omelettes.

Storage Tips:
Keep fairly warm, and eat it within 2 hours of cooking it, or put it in the freezer as soon as it is cooled.

Additional Info:
If you like, you can also add bell peppers, or chiles to your desired heat.

Waffles

The first recipe will serve waffles for at least 6 very hungry people. The second is a smaller batch and less complicated to make.

Special Waffles (the BIG batch)
Feeds 12

You will need:

A waffle iron (American or Belgian style)

• 1 kilo flour
• 2 tsp baking soda (also called drinking soda or sodium bicarbonate)
• 2 tsp salt
• 1 dozen eggs, separated, whites from yolks
• 1 cup vegetable oil
• 3/4 litre of milk
• 2 tsp vanilla extract
• (optional) 1/4 tsp almond extract

Directions:

1. Put the dry ingredients (flour, baking soda, and salt) in a very large bowl, and stir together thoroughly.
2. In a separate bowl, mix the egg yolks and oil with an electic mixer or wire whisk.
3. Add the egg and oil mixture to the flour mixture, and smash together coarsley.
4. Add the milk, and mix until a very thick batter is formed, but there are no dry areas left.
5. Clean your mixer or whisk, and yet another bowl, beat the egg whites until they form stiff peaks.
6. Preheat your waffle iron to medium.
7. Pour the egg whites into the the batter, and fold together until there are no lumps.
8. Add the vanilla extract (and the almond extract, if you choose) and fold this in until it is well distributed.
9. Brush your waffle iron with a little vegetable oil.
10. Using a cup or ladle, pour the batter into the waffle iron as directed. If it doesn't spread out all over, it's okay, because these will puff as they are cooked, because of the eggs and baking soda.
11. Close the waffle iron down well onto the batter, and cook until they are golden. This usually takes 2 to 3 minutes.
12. Serve while warm, or let cool on a cloth covered plate, and freeze them in a container or bags. They can be put in the toaster or oven to reheat.

Variations and additions:

Serve with whipped cream, fruit, margerine and syrup, or ice cream.
For a savory waffle, don't use the vanilla extract. Instead, add 1 cup of shredded cheddar, 1/2 tsp paprika, and a dash of black
pepper.

Easy Weekend Pancakes or Waffles

Feeds 4

You will need:

• 3 cups flour
  
• 1 and 1/2 tsp. baking soda
  
• 1 and 1/2 teaspoon salt
  
• 1/3 cup sugar
  
• 3 to 6 eggs (depending on how eggy you like them)
  
• 1/3 cup oil
• 1 to 2 cups buttermilk (depending on how many eggs you used)
• 1 tsp. vanilla extract

1. Mix the dry ingredients in a large bowl, and aerate using an electric mixer.
2. Make a well in the center of this and add the eggs and oil. Beat the eggs and oil together in this space, and then start incorporating the flour mixture.
3. While mixing, add enough buttermilk to make it about the thickness of a good ketchup.
4. Mix in the vanilla extract and mix for at least another 3 minutes.

Use the batter for either pancakes or waffles.

Turkey and Rice with Raisins and Almonds

This is a fairly easy recipe that is made in one pan. It's great when you only have about 2 hours and want to make something really special. This recipe can be doubled to serve more people.

You will need:

• a large pan or wok
• 2 large turkey breasts

for the marinade

• 1/2 cup dry white wine
• 1 teaspoon garlic crystals or 1 clove crushed fresh garlic
• 1/2 teaspoon ginger powder
• 1/2 teaspoon sage
• 1 large onion
• extra virgin olive oil
• 2 cups rinsed Persian or parboiled rice
• another 1/2 cup of white wine
• 3 and 1/2 to 4 cups water or poultry broth
• 1 teaspoon salt (or more to taste)
• 1/2 cup raisins
• 1/2 cup chopped almonds

Tenderize the turkey breasts until they are flattenned to half their original thickness, and then marinate for 15 minutes or so. At the end, rub the spices into the meat before cooking.

While the turkey is marinating, saute' 1 large onion cut into small wedges in the pan with 2 or 3 tablespoons of olive oil. Cook them until just tender but not browned.

Place the turkey breasts flat on top of the sizzling onions and sear on both sides.

Add the white wine and reduce the liquid by a third.

Add the rice and salt, and then stir until the rice is well coated.

Add the water, and then sprinkle the raisins and almonds on top.

Bring to a boil.

Cover loosely allowing a tiny bit of space for steam venthilation and reduce the heat to medium-low or low.

Allow to cook for 20 minutes or until the rice is done. Then uncover.

Remove the turkey and set on a nice plate. You can slice it at this point if you like.

Turn the heat up to high again and toss the rice around for awhile until you hear it sizzling but don't burn it.

You can put the turkey back into the rice or keep it separate according to your personal tastes.

Cabbage Ciorba

This is a recipe for ciorba that I developed from watching others, trial and error, and deciding how I'd rather it taste. There are many variations, but I think this one is the best. ~Niki

You will need:

One great big pot with a lid that closes securely

1 good sized beef bone preferably from the rib area with a bit of marrow and meat clinging to it, or one turkey neckbone
1/3 cup fat rendered from some kind of meat
Maybe some additional pieces of meat or meatballs if you like. A turkey leg or two works well.
1 large head of coarsely chopped cabbage
8 peeled and diced Italian tomatoes or 1 can of peeled tomatoes crushed with the hand
1 large onion or 2 smaller ones
2 sweet green bell peppers
8 large potatoes, peeled
4 peeled large carrots
3 or 4 cups or good sized handfulls of green beans
The juice of one lemon
1 stick of celery with the leaves
1 1/2 teaspoons chopped fresh parsley
1 clove of chopped garlic or a teaspoon or roasted garlic paste
1 teaspoon of fresh dill pulled off the stalk and torn a little
2 good dashes of black pepper
1 tablespoon of salt or more to taste
1 egg or 1 and 1/2 teaspoon potato or corn starch
Water

Instructions:

1. Render the fat in the bottom of the pot, or heat it if you've already done this. If you used a poultry skin, remove this once the fat is rendered and save the crispies to have with American biscuits or pancakes later. If you used beef or pork, just leave the clumps in.

2. Fry the bone and large meat parts until the parts that can be are lightly browned, then add the green peppers and onions, and cook them until they are just softenned at the edges.

3. Add the herbs and stir things around until warmed, and then add the rest of the vegetables except the potatoes.

3. Add the salt and pepper and distribute them around. What you should have at this point will resemble something like a warm salad with some mildly overbrowned bits here and there. Don't panic :)

4. Add the potatoes and then enough water to fill the pot or cover the vegetables plus 15 centimetres or so. This should be perhaps 7 to 9 litres of water. Then add the lemon juice.

5. Cook on high heat until it comes to a good boil. Taste it to see if there is enough salt, and add 1 teaspoon at a time until there is. (To add a little flavor, some people use a chicken flavoured soup mix instead of salt at this point.)

6. Simmer on medium/low heat for at least 2 hours.

7. Get a bowl, and beat the egg in it, or put the cornstarch or potato starch with a dash or two of salt mixed in, into the bowl. Whisk in 1 cup of the hot soup. Be sure to whisk very firmly and fast.

8. When this is combined, whisk in another cup of the hot soup, and then pour the mixture back into the soup.

9. Let it cook for another half hour or until you are ready to serve it.

Gingerbread Cake

This delicious, spiced cake is great for dessert and with coffee. It's alot like gingerbread, but not quite as heavy.

You will need: 2 cups of flour 1.5 cups of sugar 2/3 cup powdered milk 1.5 tsp. baking soda 1 tsp. salt 1.5 tsp. powdered ginger 1 tsp cinnamon .25 tsp. ground cloves 4 eggs 2/3 cup of oil 1/4 cup black molasses around 1 cup of water 1 tsp vanilla extract or the scrapings from inside 1 cm of a vanilla bean

Preheat your oven to 145 Celsius, and grease and flour a fluted cake pan or two smaller round cake pans, or a rectangular cake pan.

1. Put all of the dry ingredients together, and whisk or mix them with the mixer until they are nicely aerated.

2. Put all of the wet ingredients except the vanilla and water in a separate bowl, and mix them well.

3. Gradually mix the wet ingredients with the dry ingredients until the wet ingredients have taken up at least some of the dry ingredients, and then start adding water.

4. When it reaches the thickness of a good ketchup, stop adding water, and continue to mix for another 3 minutes.

5. Add the vanilla and continue to mix until it is well distributed.

6. Pour the batter into the pan, and bake for 45 minutes before checking to see if it's done. If it's not done by then, give it another 10 minutes.

7. Remove from the oven, and let it cool in the pan until it is safe to touch. Then try to turn it out of the pan. It may take a shake or two. If it takes too much shaking, let it cool completely before attempting to remove it again.

Optional: Dust it with powdered sugar for a holiday look.

Healing Chicken Soup

This chicken soup combines nourishment with the healing properties of herbs. Cook a big pot of it one day, eat the potatoes from it, and then save the rest in the freezer for the next time someone in the family catches a cold or flu. Boil some noodles or more chopped potatoes in it on the second cooking, for added nutrition.

Why does chicken soup work?

It's no mystery. Chicken soup works for the same reason the doctor tells you to gargle warm salt water when you have a sore throat, or use tears-in-a-bottle to lubricate your contact lenses, or take a walk by the sea when you're recovering from pneumonia. It's basically a mild saline solution that is warm. The salty, wet steam clears up your congestion, and the vitamins help you to stay strong when you don't feel like eating heavy food. Vegans can substitute tofu or a couple of handfulls of white beans for the chicken. It works just as well.

You will need:

• the meat, bones, and skin of a whole chicken, chopped into parts
• 6 to 8 regular sized potatoes, peeled and chopped into quarters
• 4-6 carrots
• 2 sticks of chopped celery including the leaves
• 2 cups of corn
• 1 large onion
• 3 cloves of garlic
• 1 teaspoon dried sage or 5 leaves of fresh sage
• a good pinch of dried rosemary, crushed between the fingers, or 6 leaves of fresh rosemary
• 1 tablespoons, chopped fresh parsley or cilantro
• 1/4 tsp crushed black pepper
• a good pinch of dried lemongrass
• 1 teaspoon ginger powder
• salt to your taste
• 3 tbsp olive oil
• 5 litres of water

1. Place a large pot on high heat, and pour in the olive oil.
2. Brown the chicken lightly.
3. Add the onions and celery. Saute until thoroughly wilted, and then add the garlic and all fresh herbs.
4. Add the potatoes, carrots, dry herbs, and water.
5. Bring to a boil, and then begin salting it to your taste. Salt a little, stir a little, taste, salt a little, and so on.
6. Reduce the heat to low, but still barely boiling.
7. Keep on low heat for approximately 3 hours, more if you prefer.

This soup is great with the drop biscuits. :-)

Chicken & Dumplings

Chicken and dumplings is an old southern standard. It's one of those delicious but economical dishes that you can make when all you have is some not so choice chicken parts, flour, water, and some salt and pepper. This recipe isn't exactly traditional, but it'll still make you appreciate Grandma's thriftiness.

For the soup, you will need: about a pound of the parts of the chicken most "shi-shi" folks wouldn't eat, like the tips of the wings, neck bones, etc. 3 tablespoons of olive oil 1 large onion, chopped not too finely 1 or 2 cloves of garlic, chopped finely or crushed with a dash of salt to blossom the flavor 1 good tablespoon chopped fresh parsley or 1/2 teaspoon dried parsley 1/2 teaspoon dried sage black pepper and salt to your taste around 4 litres of water

For the dumplings, you will need:

• 3 cups of plain white flour or whole wheat flour with gluten added
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon active dry yeast
• enough water to make a wet ball of dough, usually around 1 and 1/2 to 2 cups

Instructions:

1. Mix the flour, baking soda, yeast, and salt in a large bowl.

2. Add enough water to make a sticky ball of dough. It shouldn't be too thin. You're supposed to end up with it still in a sort of ball, but a wet ball. Use your fingers or a fork to mix it as well as possible, so there are at least no dry clumps of flour.

3. Cover the bowl with a cloth, and set this aside in a fairly warm place to give the yeast and baking soda a chance to activate.

4. In a large pot, saute the chicken and onions a little in the olive oil.

5. Then add the parsley, garlic, and sage just as the onions are beginning to be a little clear. Stir these a little while.

6. Add the water, and stir, scraping from the bottom of the pot. Then add a dash or two of pepper, and as much salt as needed for your taste. If you like, you can use chicken soup mix instead of actual salt.

8. Cover the pot, and bring the soup to a boil on high heat, and then turn the heat down to medium-low for 1 hour (or longer). Then scoop out all of the chicken parts, and pick what meat you can off them, and put this back into the soup..

9. Bring the soup back up to a rolling boil, and then start adding your dumplings. You'll pinch off a couple of fingers' worth of the dough at a time, and then drop it into the boiling soup.

10. Once all your dumplings are in, turn the head down to medium-low again, and cover the pot again, and let it simmer for 15 minutes.

Serve this hot in bowls. Don't be surprised if you run out of dumplings before you run out of soup. When you reheat the leftovers, just make another batch of dumplings, bring it to a boil, and do it again. You can also add rice the next day instead, for a wonderful chicken and rice dish.