Culinary Triumphs

I get in moods sometimes where I feel like I just have to cook. Yesterday was one of those days. It was my day off, and it was a truly gorgeous 66 degrees and sunny kinda day; and yet I holed myself up in my house in anticipation for my Monster Niece and Nephew's visit and instead cooked.

I am a firm believer in experimentation when it comes to cooking, and this adventurous, often stubborn headed attitude has gotten me into trouble in the past (i.e. the memorable family joke-Brownies of '89), and yet has also yielded some of my best recipes (i.e. GF Thanksgiving maple dijon brusselsprouts of '05). So with this spiritous attitude I decided to clean out my fridge and make something hot; this desire coming from the urge to eat something hearty and warm as it has been cool lately.

Without further ado...

Recipe #1 Vegan Veggie Chowder (Tasty soup in 8 easy steps).

The ingredients:

Vodka

2 small yellow onions

1/8 cup of chili pepper vinegar (or other-chili pepper vinegar gives a sweet, slightly spicy taste)

16 oz bag of frozen Corn

28 oz vegetable stock (homemade or from a can)

1/4 tsp black pepper

few dashes of Salt

olive oil

8 asparagus stems (headless) sliced in o's

bunch of green onions (scallions) sliced in o's

5-6 oz juliened carrots

5 cloves garlic-whole, peeled

cumin

1. Carmelize the onions in a splash (or 1/2 shot) of Vodka. (Med/high heat)

2. Once carmelized, put in 1 Tbsp. of olive oil and sautee the corn for about 5 minutes.

3. Add vinegar.

4. Pour in veggie stock.

5. Bring this to boil. (Med/high heat)

6. Once boil is reached add salt and pepper, asparagus stems, green onions, garlic cloves, juliened carrots, and cumin.

7. Reduce heat low/med and let soup continue to heat for about 10 mins., stirring occasionally.

8. Once soup has cooled, food process/blend 3/4 of soup mix, leaving the other 1/4 for texture.

End result: A very unique taste. I do not like sweet soups, but this has a pleasant sweet and sour, probably due to the carrots vs. vinegar taste...interesting. Try it and let me know what you think. Feel free to change the recipe as needed.

Recipe #2 Pork chop a la Sage, Soy, and Beer

The ingredients:

Pork chop

Olive oil

Salt and pepper

2 Tbsp. soy sauce

1/3 bottle of beer

1. Preheat oven, 375 degrees (ours is electric, so may need to alter depending on your oven).

2. Heat 1-2 Tbsp. of olive olive (high heat) in skillet on stove top.

3. While oil is heating, salt and pepper both sides of the pork.

4. Once oil is hot, carefully place pork chop into pan.

5. Sear the pork chop until it is golden brown on both sides.

6. Turn off stovetop heat.

7. Place pork chop in oven safe glass pan, poruing the 1/3 bottle of beer and 2 Tbsp. of soy sauce on top.

8. Sprinkle with sage (I prefer ground).

9. Cook for @15-20 mins. (time varies depending on thickness of meat). (If not sure if it is done, check inner temperature of meat.)

End result: Awesome. I am eating it for lunch today, served over steamed asparagus heads (the heads that did not go into the Vegan Veggie Chowder!) This is a simple recipe for anyone who does not consider themselves a cook.