Anna Sultana’s Fougasse Bread, Onion Focaccia and Fast Focaccia / Use It Now

Fougasse Bread

The major news story, on both sides of the border, is the rising food prices.

I can remember buying a loaf of Italian bread for a dollar.

Now, it costs over two dollars.

Now, I’m not buying it.



Nope… now it’s time to make some Italian bread of my own.

Ma used to make focaccia with herbs and onions.

Focaccia is an Italian flat bread that’s easy to make. 

It’s perfect right out of the oven with a bowl of soup or a salad.

It can also be used in place of rolls for sandwiches.


Fougasse is a type of focaccia from the Provence area in Southern France.
Don’t let that scare you. It’s easy to make.
Focaccia is cooked in a pan and has dimpling on the top of the loaf.
Fougasse is cooked like a pizza and is slashed to look like a wheat sheaf.
It has a crisp crust and a spongy, slightly chewy inside and is perfect for snacking, dipped in oil or spread with soft cheese.


Here ’s a link for a few other of Ma's Focaccia recipes
Anna Sultana’s Herbed Focaccia and Focaccia with Tomatoes & Onions / One-Hour Skillet Focaccia, Fast No-Knead Focaccia, No-Knead Skillet Focaccia

https://imturning60help.blogspot.com/2023/01/focacciaanna-sultanas-herbed-focaccia.html

Enjoy!


Hints:

About the Fougasse Bread…
A typical Provence combination of herbs is rosemary, thyme and oregano.
You can also add things like olives and anchovies or ham or cheese.
Or whatever you like, or have in your fridge or on your shelves.

If there is still flour in the bowl, gradually add a little water to blend into the whole.

It can also be baked in a muffin tin, without slashes, for individual loaves.

Fougasse is best eaten warm and freezes well.


About the Focaccia breads…
If you use whole wheat flour it will be a bit more dense, not light and fluffy.



You can also use refrigerated pizza dough. Bake at 375º F for 35 to 40 minutes or until golden brown. 



You could top it with herbs like oregano, or thick slices of garlic or shallots, or sesame seeds, as well as with halved grape tomatoes, chopped black olives, sun-dried tomatoes or thinly sliced lemons.



Some ingredients should be added after the bread has baked. For example: delicate herbs, such as basil, and garnishes, such as honey, that might burn in the oven, should be added to baked bread.



Focaccia is best the day it is made but it can be stored, well-wrapped, at room temperature for a day. The crust will soften, but, if the crust gets too soft, it can be warmed and crisped in a 350° F oven for a few minutes. 



Focaccia freezes well. Let it defrost at room temperature and then reheat in a 350° F oven.

About the Onion Focaccia…
If, when you press the dough after the third rising, it sinks and deflates, it is overproofed.
You can still bake it and call it flatbread.

The dough can be made a day ahead. Wrap tightly after the second rising and refrigerate.

About the Fast Focaccia…
The dough can be used right away, but it is much easier to handle if it’s been thoroughly chilled. The dough can be stored in the refrigerator for up to two weeks, or in the freezer, as shaped loaves, for a few months.
The frozen loaves need to sit at room temperature for 35 minutes before they are baked.

The baking time will vary depending on the focaccia’s thickness.


                                                               Fougasse Bread

Makes 1 small loaf
Line a baking sheet with parchment paper.

Combine in a large bowl
1 1/2 Cups flour
1 teaspoon yeast
1 teaspoon salt
1 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon oregano
Add
1 Tablespoon extra virgin olive oil
1/2 Cup plus 1 Tablespoon warm water
Stir together until it all comes together.

Place the mixture on a lightly floured surface and knead 5 minutes, or until the dough is smooth and not sticky. If needed, add a little more flour. Bring dough together into a ball.

Lightly oil the large bowl and return the dough to it.
Cover with a towel and place in a warm place. Leave to double in size, about an hour.
Once the dough has doubled, place it on a lightly floured surface.
Stretch it out into an oval shape, about 2/3 inch thick.
Place the dough on the lined baking sheet.
Using a sharp knife, make a long cut down the middle of the dough, then three cuts on either side. Gently stretch open each of the cuts to leave a set of openings in the dough in a leaf-like pattern.
Cover with a damp cloth and leave to rest 25 minutes.

Preheat oven to 430º F


Remove the cloth and brush the top of the loaf with
1 Tablespoon extra virgin olive oil
Sprinkle over loaf
1/4 teaspoon coarse sea salt
Bake for 15 to 20 minutes until golden and hollow-sounding when tapped on the bottom.
Allow to cool slightly before slicing or tearing into pieces.


                                                               Onion Focaccia


Place in large mixer bowl

2 1/4 teaspoons yeast
2 teaspoons honey
2 Tablespoons olive oil
2 Cups warm water

Stir together.

Add 

5 Cups flour
Stir to blend.
Add

1 teaspoon Kosher salt
Stir to combine. It will still be wet and sticky.
Cover bowl tightly with plastic wrap.
Place in a warm spot until dough doubles in size, about 60 minutes

Lightly flour work surface and turn dough out onto it.
Sprinkle flour on the dough and knead until it looks smooth and elastic.

Oil the large mixer bowl, put dough in it and rotate the dough to cover surface with oil.
Cover bowl tightly with plastic wrap.
Place in a warm spot and let sit until dough doubles in size, about 45 to 60 minutes.

Generously oil a rimmed baking sheet, about 12 3⁄4 by 17 3⁄4 inches.
Turn the dough onto the baking sheet and stretch the dough into a flat, even layer.
Generously drizzle olive oil over the top and place a piece of plastic lightly over it.
Place in a warm spot and let sit for another 45 to 60 minutes. The dough should look puffy.

Slice into rings about 1/8 inch thick
1 small red onion



Preheat oven to 425º F 


Gently press the dough. It should spring back slightly.
Make indentations in the dough with your fingers.
Scatter the onion rings over the top and drizzle with olive oil.
Sprinkle with
sea salt


Bake for 35 to 45 minutes, until golden brown and the onion has caramelized. 

Remove from oven and cool slightly, then cut into pieces and serve.


                                                               Fast Focaccia

Place in each of 2   9 inch cake pan
2 Tablespoons extra-virgin olive oil
Evenly coat the bottom of the pans with the oil.

Place the rack in the middle of the oven.


Place in a large bowl

1 1/2 Cups plus 2 Tablespoons lukewarm water
2 Tablespoons extra virgin olive oil
1 1/2 teaspoons yeast
2 1/4 teaspoons kosher salt
1 Tablespoon sugar
3 3/4 Cups flour

Stir together to form a rough dough.

Cover bowl and let rest on the counter for two hours.

Dust the surface of the dough lightly with flour.
Take half of the dough, dust again with flour and knead for a few minutes.
Flatten it into a disk 1/2 inch thick, six to seven inches in diameter.
Place the dough in an oiled cake pan to coat the bottom surface with oil.
Take the dough out of the pan, turn the dough over, return the dough to the pan, cover the pan with plastic wrap, and let rest for 15 minutes.

Repeat with the second half of the dough.

Gently push the dough to the edges of the cake pan.
Sprinkle with
1 teaspoon finely chopped rosemary
kosher salt
Cover with plastic wrap, and allow the dough to rest for 20 minutes.

Repeat with the second half of the dough.


Preheat oven to 425º F 


Place the cake pans in the oven.
Bake for 20 to 25 minutes, until the crust is medium brown and feels dry and firm.
Loosen the loaf from the edges of the pan, then transfer the focaccia to a cutting board.
Cut into wedges and serve warm, or allow to cool completely.

                                                       ~~~
Back in February 2004 we, the hosts of our CKUW radio show ‘2000 & Counting’, had a few things to say about the holiday season we’d just survived. 

I had a few thoughts on what we could do with our Christmas gifts.

Don’t think it changed anybody's mind. Can't fight traditions.




Christmas is over. Boxing Day is finis. People are frantically trying to find some forgotten corner in their homes where they can stash away their great bargains. Ah, holidays… Does anything else make us work this hard?

It's also time for resolutions. You've heard them all: stop smoking, lose weight, get into shape. Fine. Health is important.  

But, let's tackle a problem that cuts across all ethnic, socio-economic, age and national borders. A problem that causes hurt feelings in every family. A problem that can haunt your family even after you've gone to that great bargain hunt in the sky. 

The problem is saving. I'm not talking about GICs, RSPs, stocks or bonds. No. I'm talking about Christmas Gift Saving.

Remember Christmas? You unwrapped a gift while your loved ones held their breaths and stared, eagerly awaiting your reaction. You didn't disappoint. You oohed and aahed and said you loved it. You loved the colour, the material, the cut, the fragrance, the thought and the care that made your sweeties decide that you just had to have it. 

Then you packed it away.

Oh, I know the excuses:

You're saving it for a special occasion.

You're saving it for when company comes over.

You don't want to ruin it.

You'll use it when you have a blouse, skirt, hat, coat or umbrella that'll really go great with it.

You'll use it when you've lost a few pounds.

You - as you are now, with what you own now - are not good enough to use the darn thing.

What does this mean? Are you saying that in the future you want to be given something you'll hate? That if it was something awful you'd feel free to use it?

Trust me. They didn't take out a loan to buy it. They probably bought it at last year's Boxing Day sales. Half price.  

Repeat after me: I'm good enough to use it. Say it again. I knew you could. 
Ready to use it now? No, eh. 

Oh, I can hear you. You got through the depression, the war, corporate downsizings. You know how to do without and save. Whoopee!! Even if there were another depression, we won't go on a Jean Nate cologne barter system. The good old days of black markets are gone. Today war means total annihilation. Your Jean Nate will vaporize.

Clothes do go out of style. Your grandchildren won't want them. Did you hear about the huge sale the Kennedys had after Jackie died? Caroline wasn't eager to wear those little pillbox hats her Mom had made so popular. Unless you have a relative working for the costume museum in Dugald, those mint condition scarves, blouses and purses will end up at the Sally Ann, or bundled for paint rags.

You want them to remember you? Use the gift. They'll be fighting like cats and dogs to inherit your old purse because it'll remind them of you. There… Doesn't the image of your nearest and dearest in a knock down drag out battle make you feel all warm and toasty.  

Happy New Year and enjoy!

Anna Sultana’s Herbed Focaccia and Focaccia with Tomatoes & Onions / One-Hour Skillet Focaccia, Fast No-Knead Focaccia, No-Knead Skillet Focaccia / Use It Now! by Margaret Ullrich

 

Well, here we are, one week into 2023.
The older I get, the faster a week - and a year - goes.

The major news story, on both sides of the border, is about the rising food prices.
Not naming any stores in particular, but a year ago I could buy a loaf of Italian bread for a dollar.
Now, it costs two.
Now, I’m not buying it.

Nope… now it’s time to make some Italian bread of my own.
Ma used to make focaccia with herbs and onions.

Focaccia is an Italian flat bread that’s easy to make.
It’s perfect right out of the oven with a bowl of soup or a salad.
It can also be used in sandwiches in place of rolls.

Here are Ma's recipes, along with three newer ones.
I think Ma would’ve liked the new ones, too.


Hints:
 
If you use all whole wheat flour the focaccia won’t be light and fluffy, but a bit more dense.

You can also use refrigerated pizza dough (750 g). Bake at 375º F for 35 to 40 minutes or until golden brown.

You could top the focaccia with other herbs like oregano, or thick slices of garlic or shallots, or sesame seeds, as well as halved grape tomatoes, chopped black olives or sun-dried tomatoes or thinly sliced lemons.

Some ingredients, including more delicate herbs such as basil, and honey (it might burn) should be added after the bread has baked.

Focaccia is best the day it is made but can be stored, well-wrapped, at room temperature for a day. The crust will soften, but, if the crust gets too soft, it can be warmed and crisped in a 350° F oven for a few minutes.

Focaccia freezes well. Let it defrost at room temperature and then reheat in a 350° F oven.

About One-Hour Skillet Focaccia Bread…
For the rising, you can also run your microwave for a minute or two, then place the dough in there with a wet kitchen towel over it, and let rise 20 minutes.

About Fast No-Knead Focaccia…
The dough can be used after it has rested two hours. It is easier to handle after it has been chilled. It will keep in the refrigerator for up to two weeks, or in the freezer for a few months.

About No-Knead Skillet Focaccia…
The dough can be left in a covered bowl to rise overnight in the refrigerator. A slower rise gives extra flavour. Transfer the cold dough to the skillet and allow it to rest about 20 minutes before stretching it.

                        Herbed Focaccia

Lightly oil a 9 x 13 inch baking pan

Place in a medium skillet
1/4 Cup olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 teaspoon black pepper
Cook over low heat, stirring occasionally, for 5 minutes.
Set aside.

Place in large bowl
1 Cup warm water
2 1/4 teaspoon yeast
1/4 teaspoon honey or sugar
Stir together, then let rest 5 minutes.
Stir in
1 Cup flour
1/4 Cup of the seasoned olive oil
Stir 3 to 4 times until the flour has moistened.
Let sit for 5 minutes.
Stir in
1 1/2 Cups flour
1 teaspoon salt
Once the dough has been mixed, place on a floured surface and knead 5 to 10 minutes, until the dough is smooth.
Place dough in a lightly oiled large bowl, cover with a damp towel, place in a warm area, and let rise for 1 hour.
Remove dough from bowl and press it into the baking pan, touching the edges.
Using your finger, poke holes all over the dough.
Sprinkle over the top
the remaining olive oil mixture
1/3 Cup grated Parmesan cheese

Preheat oven to 450º F

Let the dough rise for about 20 minutes, until it puffs slightly.
Bake the bread 15 to 20 minutes, until golden brown.
Remove from oven, let cool a few minutes, cut into pieces and serve. 

                        Focaccia with Tomatoes & Caramelized Onions

Lightly oil a 9 x 13 inch baking pan

Place in large bowl

1 package dry yeast

1 Cup warm water

1 teaspoon honey
Stir together and let rest 10 minutes.
Stir in 

2 1/2 Cups flour
1 teaspoon kosher salt
1/4 Cup olive oil
Turn the dough onto a floured surface.
Knead 5 to 10 minutes, until dough is smooth.
Place dough in a lightly oiled bowl, cover, and let rest until it doubles, about 1 hour.

While the dough is resting, thinly slice
1 large onion

1 medium tomato

Place in a large skillet
1 Tablespoon olive oil
Heat over medium heat.
Cook onion slices, stirring occasionally, until golden brown, about 20 minutes.

Remove dough from bowl and press it into the  baking pan, touching the edges.
Using your finger, poke holes all over the dough.
Drizzle over the top
2 Tablespoons olive oil
Let rest until the dough becomes puffy, about 20 minutes.

Preheat oven to 450º F

Top the dough with
the tomato slices and caramelized onions
1 Tablespoon rosemary
1/3 Cup finely grated Parmesan cheese
1 teaspoon kosher salt
Drizzle over the top
2 Tablespoons olive oil
Bake until the focaccia is golden brown, about 20 minutes.
Remove from oven, let cool a few minutes, cut into pieces and serve.

                        One-Hour Skillet Focaccia Bread

Grease an ovenproof skillet.

Place in large mixer bowl
3/4 Cup warm water
1/2 teaspoon sugar
1 1/2 teaspoons yeast
Stir together and let rest 10 minutes.
Add 

1 Cup flour
1/2 teaspoon salt
Turn the mixer on low speed and mix until just combined. Add
2 Tablespoons olive or canola oil
Mix well.
Gradually add
3/4 to 1 Cup flour
Mix until the dough pulls away from the sides of the bowl.

Preheat oven to 220º F then turn it off, keeping the door closed.

While the oven is heating, turn the dough onto a floured surface.
Fold dough a few times, until it is smooth and not sticky.
Shape into a ball, then roll out the dough into a circle the size of your skillet.
Place in the prepared skillet and stretch up the sides.
Cover with a kitchen towel, place in the heated oven, and let rise for 20 minutes.
Take the skillet out of the oven.

Preheat oven to 400º F

While the oven is heating, make indentations in the dough with your fingers.
Place in a small bowl
3 Tablespoons butter, melted
1 Tablespoon Parmesan cheese, grated
1/2 teaspoon dried oregano
Mix together, then brush the dough with half the butter mixture.
Sprinkle on top of dough
1 teaspoon sea salt 
Bake for 20 minutes, until golden brown.
Remove from oven, and brush the dough with the remaining butter mixture.
Remove from the oven and cool, then cut into pieces and serve.


                        Fast No-Knead Focaccia

Pour into each of two 9 inch cake pans
1/8 Cup extra-virgin olive oil
Swirl around and evenly coat the bottoms of the pans.

Place in large bowl or dutch oven
1 1/2 Cups plus 2 Tablespoons lukewarm water
1/8 Cup extra-virgin olive oil
1 1/2 teaspoons yeast
2 1/4 teaspoons kosher salt
1 Tablespoon sugar
3 3/4 Cups flour
Stir together until it forms a dough.
Partially cover with a lid and let rest for two hours.
If you have time, let the dough chill for at least an hour. It will be easier to handle.

Dust the surface of the chilled dough with flour, then divide in half.
Dust the half you are using with more flour, then shape it into a ball.
Flatten it into a half-inch thick round seven inches in diameter.
Place the dough floured side down in an oiled cake pan, moving it around to coat with oil.
Turn the dough over, cover with plastic wrap, and let the dough rest for 15 minutes.
Repeat with the remaining half of the dough.

Using your fingers, gently push the dough to the edges of the cake pan, then make indentations in the dough with your fingers.
Sprinkle over each loaf
1 teaspoon finely chopped rosemary
Coarse or flaky salt
Cover with plastic wrap, and allow to rise for 20 minutes.

Preheat oven to 425º F

Place the cake pans in the the oven.
Bake for 25 minutes, until the crust is medium brown and feels dry and firm.
Remove from the oven and cool.
Loosen the loaf from the edges of the pan, then place the bread on a cutting board.
Cut into wedges and serve, or allow to cool completely.

                        No-Knead Skillet Focaccia

Drizzle 1 teaspoon extra-virgin olive oil in a 10-inch ovenproof skillet.
Rub it over the bottom and sides.

Place in large mixer bowl
3/4 Cup lukewarm water
1 teaspoon yeast 
Stir together and let rest 10 minutes.
Add
2 Cups flour
1/2 teaspoon salt
Turn the mixer on low speed and mix until just combined. Add
2 Tablespoons extra-virgin olive oil
Mix well and form dough into a smooth ball.

Place in a large bowl
2 teaspoons extra-virgin olive oil
Place the ball of dough in the bowl and turn to coat all surfaces.
Cover with a kitchen towel and let it sit at warm room temperature until doubled in size, 2 to 3 hours.

Punch down the dough and place the dough in the skillet.
Using your fingertips stretch the dough to reach all the way to the edges.
Cover with a kitchen towel and let rest at warm room temperature until puffed and slightly risen, 30 to 40 minutes.

Place rack in the middle of the oven and heat to 450° F.

Make indentations in the dough with your fingers.
Drizzle over the dough
1 Tablespoon extra-virgin olive oil
Sprinkle over the bread
2 teaspoons rosemary
1/4 teaspoon sea salt

Place in the oven and immediately turn the heat down to 400° F.
Bake, 20 to 25 minutes, until golden brown.
Remove from the oven and cool, then cut into pieces and serve.

                                                       ~~~
Back in February 2004 we, the hosts of our CKUW radio show ‘2000 & Counting’, had a few things to say about the holiday season we’d just survived.
I had a few thoughts on what we could do with our Christmas gifts.
Don’t think it changed anybody's mind. Can't fight traditions.


Christmas is over. Boxing Day is finis. People are frantically trying to find some forgotten corner in their homes where they can stash away their great bargains. Ah, holidays… Does anything else make us work this hard?

It's also time for resolutions. You've heard them all: stop smoking, lose weight, get into shape. Fine. Health is important. 

But, let's tackle a problem that cuts across all ethnic, socio-economic, age and national borders. A problem that causes hurt feelings in every family. A problem that can haunt your family even after you've gone to that great bargain hunt in the sky.

The problem is saving. I'm not talking about GICs, RSPs, stocks or bonds. No. I'm talking about Christmas Gift Saving.

Remember Christmas? You unwrapped a gift while your loved ones held their breaths and stared, eagerly awaiting your reaction. You didn't disappoint. You oohed and aahed and said you loved it. You loved the colour, the material, the cut, the fragrance, the thought and the care that made your sweeties decide that you just had to have it.

Then you packed it away.

Oh, I know the excuses:
You're saving it for a special occasion.
You're saving it for when company comes over.
You don't want to ruin it.
You'll use it when you have a blouse, skirt, hat, coat or umbrella that'll really go great with it.
You'll use it when you've lost a few pounds.
You - as you are now, with what you own now - are not good enough to use the darn thing.

What does this mean? Are you saying that in the future you want to be given something you'll hate? That if it was something awful you'd feel free to use it?

Trust me. They didn't take out a loan to buy it. They probably bought it at last year's Boxing Day sales. Half price. 

Repeat after me: I'm good enough to use it. Say it again. I knew you could.
Ready to use it now? No, eh.

Oh, I can hear you. You got through the depression, the war, corporate downsizings. You know how to do without and save. Whoopee!! Even if there were another depression, we won't go on a Jean Nate cologne barter system. The good old days of black markets are gone. Today war means total annihilation. Your Jean Nate will vaporize.

Clothes do go out of style. Your grandchildren won't want them. Did you hear about the huge sale the Kennedys had after Jackie died? Caroline wasn't eager to wear those little pillbox hats her Mom had made so popular. Unless you have a relative working for the costume museum in Dugald, those mint condition scarves, blouses and purses will end up at the Sally Ann, or bundled for paint rags.

You want them to remember you? Use the gift. They'll be fighting like cats and dogs to inherit your old purse because it'll remind them of you. There… Doesn't the image of your nearest and dearest in a knock down drag out battle make you feel all warm and toasty. 
Happy New Year and enjoy!

Anna Sultana's Minestrone with Garlic Croutons and Garden Soup / Christmases Past by Margaret Ullrich

Minestrone

In only a couple of days it will be 2022.
Another year is coming to a close, with its good and bad.
True, Covid-19 and its newest variant - with the potential for more variants - haven’t gone away.
But we have vaccines, we’re doing all we can to prevent the spread, and it will eventually run its course, just like other pandemics have.
So, on to 2022! We can do it!!

Along with our health, Covid-19 has been affecting the supply chains of just about everything.
When we couldn’t find old favourites, or even staples, on the shelves in our grocer’s, we’ve had to make some changes in our usual menu plans.
There’s been talk of food prices going up even more in 2022.

Sounds like it’s time to pull out the soup recipes.
Soup give us a chance to use up every bit of our vegetables, along with getting us extra value from the occasional roast's bone.
It’s like getting two meals for the price of one, or two half-price meals.
Either way you prefer to look at soup, it’s a budget’s best friend.


Italians and Maltese have been making minestrone for centuries.
As a result there are many variations, such as:

Rice and Pea Minestrone
Substitute chicken broth for beef broth.

Add 20 ounces frozen peas
.
Substitute 1/2 Cup white rice for the macaroni.

Minestrone con Carne
When you’re cooking the onion add
1/2 pound ground beef
Cook until the meat is browned.

Another good soup is Escarole and Little Meatballs Soup - Minestra.

If you’d like to serve a soup as a first course with a non-Italian meal then the Garden Soup recipe would be perfect.

Wishing you health, peace, joy and everything good in 2022!


Hints:

About the Minestrone…
If you have a bit more time and a bag of dried chick peas you can use them.
Place in a bowl
1 Cup dried chick peas
enough cold water to cover by 2 inches
Let stand for 4 hours, or overnight, in the refrigerator.
If the chick peas appear above water level, add more water.

Drain the chick peas and place them in a pot with fresh water to cover by 1/2 inch.
Over low heat, bring to a simmer.
Cover the pot and simmer about 1 hour.
If the chick peas appear above water level, add more water.
When the chick peas are soft, drain and use as canned.


About the Garden Soup…
Don’t have a ham bone? You can use beef, lamb or poultry bones.
In a rush? Store-bought broth would do nicely.

If you prefer, you can leave out the salt pork or bacon and use 3 Tablespoons oil.
Instead of fresh spinach you can use thawed frozen spinach.
If you have fresh, use a few leaves each of mint, marjoram, basil, rosemary, and thyme.
Instead of the green or wax beans you can substitute fresh shell beans or 1/2 Cup dried navy beans prepared as you would the chick peas.



                                                               Minestrone and Garlic Croutons

Serves 8 to 12

Chop

1 medium yellow onion

Slice
1 Cup celery
1 Cup carrots
1 Cup zucchini

Finely shred
2 Cups cabbage

Drain and rinse
1 (1 pound 4 ounce) can chick peas


Place in a Dutch oven

2 Tablespoons olive oil
1 Tablespoon garlic powder
1/4 Cup dried parsley
the chopped onion
Cook, stirring frequently, over low heat, until the onion is soft but not brown.

Add
4 Cups beef broth
1 28 oz. can crushed tomatoes
the sliced celery and carrots
the shredded cabbage
the prepared chick peas
1 teaspoon dried basil, sage or oregano
Cover and bring to a boil.
Reduce heat and simmer 30 minutes, or until vegetables are tender.
Add
1 Cup elbow macaroni
the sliced zucchini
Bring to a boil. Reduce heat and simmer 12 minutes or until the macaroni is tender.
Season with salt and pepper
Ladle into soup bowls.
Top with
the garlic croutons
grated Parmesan or Romano cheese

Some crusty bread and a salad would round out the meal nicely.

Garlic Croutons

Cut into cubes
8 to 12 thick slices Italian bread
Place on a cookie sheet
Toast in a 300ºF oven until the cubes are dry but not browned.
Place in a skillet
1/4 Cup olive oil
1 teaspoon garlic powder
the toasted cubes
Heat and stir until they are golden brown.


                                                               Garden Soup

4 to 6 servings

Chop
2 onions
3 stalks celery
1/2 pound fresh spinach or other greens

Peel and dice
2 carrots

Put in a large stockpot
1 ham bone
Cover with water, and simmer over medium heat for 1 hour.

While the bone is simmering, place in a frying pan
1/4 Cup chopped salt pork or bacon
Cook over low heat until the fat is released.
Add
1 clove garlic, minced
several sprigs parsley
the chopped onions and celery
the diced carrots
Sauté lightly, without browning.

Remove the ham bone from the pot and skim any fat from the broth.
Cut off any bits of meat from the ham bone and return them to the pot.
Add the onion and carrot mixture to the broth and simmer for 1 hour.
Add
1 Cup green or wax beans, frozen or fresh
1 teaspoon basil
1 teaspoon rosemary
1 teaspoon thyme
1/2 teaspoon mint
1/2 teaspoon marjoram
4 large tomatoes, peeled and diced
the prepared spinach or other greens
1 Cup pureed winter squash or pumpkin
Simmer for 30 minutes.
Season with
salt and pepper
Taste and adjust seasoning
Serve hot, with a sprinkling of grated cheese.

                                                            ~~~

This was a holiday piece I wrote a few years ago for the CKUW radio show ‘2000 & Counting’ when we decided to chat about past Christmases… both good and bad.

I wish you all a very happy holiday season full of peace, health, joy and love.
And, of course, favourite foods.
Let's not forget television specials and Christmas music.

For those who don't know the story, the Christmas carol Silent Night was written in the nineteenth century because of a problem.      
In a small Austrian church the organ was broken and couldn't be repaired in time for the Christmas Eve Mass. So, in a couple of hours, Joseph Mohr and Franz Gruber created a simple song that could be played on the guitar.
It was called the song from heaven.
      
On Christmas Eve in 1914, the German soldiers singing Silent Night brought a touch of humanity to World War l. The British soldiers responded with another carol, The First Noel. For a few hours, peace returned, thanks to music.


The first year I was on the CKUW radio show 2000 & Counting, Older and Wiser I prerecorded our two holiday shows. That year the holidays occurred on Tuesday, the day we usually broadcasted, and we wanted to be home.
I taped each person telling a story and their favourite Christmas carol recording.
The segments filled the two hours easily.

Normally we did our shows live and, as our listeners knew, we did make mistakes. 
With prerecording, we were able to edit them. We sounded pretty good.

      
Maybe that's the problem with modern life.
We hear recordings and see shows that have had dozens of retakes.
Sometimes they show the bloopers.
It's pretty funny to see that even big stars make mistakes.
But, most of the time, all we only see a smoothly running show where everyone always says the right thing, the dinner is cooked to perfection and all problems are resolved with everybody hugging each other within a half an hour.

It can leave one feeling like he's been cheated or that he should try harder.


The first Christmas was a stinker.  Being in a big city with no available rooms is not fun. Add to that Mary was about to have her first baby in a barn with just a carpenter there to help.
I don't think any Christmas has ever gone according to plan.
And maybe Christmas just isn't supposed to be perfect.


A first Christmas away from all that's familiar can be rough.
Our first married Christmas was a big change.
Paul and I are originally from New York City.  Tons of people.
I came from a huge family - a first generation immigrant family.
My parents and their siblings couldn't get enough of each other.     
But, there we were in 1972, all alone in Surrey, British Columbia.
The two of us in a basement apartment watching Perry Como's Christmas Special.
It was something from home for us.
This was in the days before Skype. We hadn't seen our relatives for six months.    
When we watched Perry Como, it was good to know our folks were watching it, too.
For an hour, we were all together.
Then we went to bed for a long winter's nap.
     
The next morning we awoke hearing our puppy happily yelping and splashing in water.
No, he wasn't in a basin or a tub.
     
Surrey in those days was very rural. 
There were open drainage ditches running along the lengths of the residential blocks. The ditch in front of our house had gotten plugged. The rain had soaked our lawn and was seeping through three walls of our apartment. We were rapidly being flooded.

We piled things onto our bed.
The folks upstairs helped us carry everything else into their apartment.
Within a half hour water covered about two feet of our first Christmas tree.
We were safe and dry upstairs, sharing a cup of coffee.
Then we heard our phone ringing.
My folks had said they would call on Christmas Day.
If we didn't answer they phone, they would worry.
This was in the days before cell phones.
Our only phone was on the table in our apartment.
Our flooded apartment.

We braved the icy water and the risk of electrocution to answer the phone.
We wished my folks a Merry Christmas.
Keeping our teeth from chattering, we made small talk.
No mention of of our apartment suddenly becoming a wading pool.
What would've been the point of worrying them?


Living in British Columbia is just a memory.   
Perry Como's Christmas Specials are just a memory.
My parents, also, are just a memory.
But thanks to memories, we can enjoy a Christmas from the past.


During the holidays people often feel a bit down.
If this is your first Christmas after a major loss or change, be gentle with yourself.
Forget 'the rules'. Do what will make it easier for you.

It won't be perfect.
So what?
It will be real… another Christmas memory.

Anna Sultana’s Pasta Fagioli / A Christmas Bargain by Margaret Ullrich

December begins tomorrow.
The holiday season has begun, but it’s pretty much going to be same old, same old.
We’re in the fourth wave of Covid-19, the Delta variant is highly contagious, and the Omicron variant is just hitting North America.
You know the drill: get vaccinated, wear a mask, avoid crowds, practice social distancing, and wash your hands.
Stay safe and well.
We’re all in this together.

A bit of Covid-19 trivia…
When the World Health Organization began naming the variants, officials turned to the Greek alphabet to make it easier for the public to understand the evolution: Alpha, Beta, Gamma, Delta and so on.

The WHO said it had skipped to Omicron because Nu was too easily confused with ‘new’, and Xi is a common surname. The WHO wants to avoid causing offense to any cultural, social, national, regional, professional or ethnic groups.
Now you know.


Sometimes comfort food can help get one through times like this.
A traditional Italian comfort food is pasta fagioli.

A few years ago I posted Carmela Soprano's Pasta Fagioli recipe.
Pasta Fagioli is not as famous as minestrone.
While similar, Pasta Fagioli is basically, as the name says, pasta and beans, while minestrone includes a variety of vegetables.
Pasta Fagioli is also thicker and more stew-like than minestrone is.
It’s a simple, cheap recipe that got many Italians through hard times.
Whether you’re Italian or not, it could get you through hard times, too.

When Ma lived in Malta her original recipe called for cannellini beans and ditalini pasta.
Cannellini  are small, delicately flavoured white beans, similar to great northern beans, navy beans or white kidney beans.
Ditalini means ‘little thimbles’ because the small pasta resembles the small sewing aids.
We lived in College Point, a German / Irish town.
Ma couldn’t find cannellini beans and ditalini pasta in the A & P.
But she did find white kidney beans and elbow macaroni, so she used them.
It was the 1950s and she didn’t want to cause any trouble.


Hints:

If you have a bag of dried beans, the Carmela Soprano's Pasta Fagioli post also has instruction on how to prepare them. It will take a bit of time.

If you have pancetta or ham on hand you could substitute 2 slices of either, finely chopped, for the bacon.
If you're a vegetarian, you can leave the meat out.

Al dente means the pasta is tender yet still firm to the bite.

The soup can be frozen, either in a large batch or in portions, for up to 3 months.
Defrost the soup overnight in the fridge and use within 24 hours of defrosting.


                                                               Pasta Fagioli

Serves 8

Chop
4 slices bacon
2 Cups yellow onions

Finely dice
2 Cups carrots
1 Cup celery

Place in a Dutch oven
1/4 Cup olive oil
the chopped bacon
Cook, stirring frequently, over medium heat, until the bacon is just crisp, about 5 minutes.
Using a slotted spoon, remove the bacon to a bowl and set aside.

Place in the same dutch oven
the chopped yellow onions
Stirring frequently, cook over medium high heat, about 2 minutes.
Add
the diced carrots and celery
1/2 teaspoon salt
1/2 teaspoon pepper
Cook, stirring frequently, over moderate heat, about 7 minutes.
Add
1 to 3 Tablespoons garlic powder
Cook, stirring frequently, over medium high heat, 30 seconds.
Add
1 28 oz. can crushed tomatoes
1 teaspoon dried thyme
Over low heat, stirring occasionally, simmer about 5 minutes.

While the soup is simmering, drain and rinse
4 (15 oz.) cans white kidney beans
Mash about 1/2 cup of the beans well and stir them into the soup.

Add
the remaining beans
8 Cups chicken stock
2 Cups water
Bring the soup to a boil, then reduce the heat and simmer for 5 minutes.
Add
3 Cups elbow macaroni
the fried bacon
Continue to simmer, stirring occasionally, until the pasta is al dente, 8–10 minutes.

If the soup seems too thick, add hot water.
Taste and adjust seasoning.
Serve in bowls.
Add a grating of Romano or Parmesan cheese and a drizzle of olive oil.
Some crusty bread and a salad would round out the meal nicely.

                                            ~~~~

Back in November, 2002, I wrote an essay for the CKUW radio show ‘2000 & Counting' about getting Christmas gifts.  
It was a meant as a light piece, filled with hints.
Many of our listeners were seniors or college students, folks known for having to stretch their dollars.
Now, along with Covid-19 and its variants making us nervous about going to crowded places, we’re facing problems in the supply chain.
Christmas shopping never gets any easier.  Darn!!


Okay… listen up! There are four weeks left until Christmas. That means gifts. I know, I know, it's more blessed to give than to receive. But, unless you have ways of shopping that you'd like to keep secret, giving gifts means money.  

It's a little late to start a Christmas gift account at your bank and the utility companies really lose that Ho Ho Ho spirit if you try to skip paying their bills. 
 
If the charge cards are already maxed out - or you just want to keep your nearest and dearest on a cash and carry basis - gift getting is going to take a little effort.  

Desperate times call for desperate measures. As we're all stuck with holidays - oh, lucky us - I'll tell you some of my desperate measures.

Live off your hump. You know what I mean. Things like the 18 cans of tuna you have left from the time you bought 20 cans so you could get 50 bonus airmiles. Now's the time to crack those babies open. I know the family hates tuna. That's why there are 18 little cans of fishies swimming around your pantry.
Well, the family would hate a Giftless Christmas even more.
Think about it. Lousy dinners happen to everybody. But the family Grinch who comes up giftless at Christmas gets blabbed about throughout the neighbourhood and the generations.
You don't want to be remembered by your great-great-grandchildren as Granny Grinchie.

Try creative cooking. Pretend you're on the TV show Iron Chef. You've just been given a tube of ground beef, a bag of marshmallows, a jar of salsa, a bottle of raspberry vinegar, a carton of frozen spinach, a jar of maraschino cherries and a box of rice-a-roni. Think only a nut throws odd things together? How do you think raspberry vinegar was invented?
If the family gets snarky, tell them you found the recipe in a magazine. Drop names. Martha is always good, and if they can't appreciate all the effort you put into making dinner interesting… Well!
You know the speech.
Remember, guilt, when the other person has it, is a good thing.

Go ethnic. Granny's recipes don't have to be saved for Folklorama. God bless family. Go to an Italian restaurant and get a load of the prices they charge for a plate of Pasta Fagioli. That's two cheapies: noodles and beans! Grandma would die laughing if she saw those prices. Starch and beans got millions of people through tough times. Go thou and eat likewise.
  
Beans aren't good enough? Go past the recognizable cuts and shop the mystery meats. Put enough spices on them and the family won't know what hit them. I once made spaghetti and meatballs using animal organs only a mother could love. Guess what? Hubby had invited a friend. Well, the buddy was getting a free meal, so I followed the Cook’s Golden Rule: Don't apologize and don't explain.
The buddy said it was delicious, like the meatballs they serve at the Bay.
Hmmm… I notice the Bay is still in business. There's more than one way to skin a cat.   
  
Shop your house. No kidding. Grab a bag and stroll through your house. Look for things somebody foisted… uh… gave to you. Well, why should you be stuck with it until you're six feet under? Unless it was made by your preschooler - don't even think it, they DO remember - you're free to pass it on to someone else.
Just don't give it to the person who gave it to you.
   
Pack your own. Ever notice the little overpriced goodies the stores stuff into baskets and bowls? One current gift item is a box of pasta, a tin of sauce, some cheese and some wooden spoons nestled within a large bowl.
Are you too stupid to do the same thing? I didn’t think so. It's one way to get rid of some of those extra airmiles purchases. Let somebody else eat the tuna.


Still thinking about the folks in the flyers looking wildly happy over a toaster? 
Toss the flyers. Those models were paid big bucks. Stores want you to buy. A stress-free family holiday is not their goal. If they had their way you'd replace everything and pay 50% interest.
     
Remember how the best presents were things that showed that someone cared? Maybe somebody hunted down an out-of-print book by your favourite author. 
The gadgets that looked amazing seem strange on December 26.  
     

While you're shopping, get yourself some treats. 
I have a friend who picks up a bag of pfeffernusse cookies every year. When she feels like all she's doing is giving, giving, giving, she pops a pfeffernusse and gives herself an old time Christmas. It doesn't take much.     

God bless us, everyone.

Anna Sultana’s Onion Soup & Lamb Barley Soup / St. Patrick’s Day & St. Joseph’s Day

St. Patrick’s Day is on Tuesday.

Thursday, officially the first day of Spring, is also the feast of St. Joseph.

Do you ever wonder how St. Patrick and St. Joseph feel about the fact that their feast days always happen in Lent?

Sometimes St. Valentine’s also falls in Lent.
Lent or not - people celebrate St. Valentine's.
A loved one's fury, and revenge methods, are a lot scarier than God's judgment.
And, anyway, church rules have been known to change.

But, for Pat and Joe, it’s guaranteed that their big days will land in the no-frills, no-fun, no-treats-for-you, season of Lent.

It’s enough to make a saint curse.
I mean, Pat went to Ireland and Joe, well, who has better family connections?
What does a guy have to do to get a decent holy day?

Well… I think that this is not the time to worry about Lent.

Not when there are so many great traditional recipes to enjoy!

Here are a few traditional dishes for St. Patrick.
Don't forget to toast him with a few traditional Irish drinks:

Anna Sultana’s Cottage Pie #3

Anna Sultana’s Colcannon and Irish Cream  (a drink) 

Anna Sultana’s Irish Cakes / Boxties

Anna Sultana’s Shepherd’s Pie 

Potato and Cabbage Casserole

NY Daily News' Irish Soda Bread   

 

Irish Coffee Recipe and Irish Fix Recipe  (2 drinks)

Enjoy a pastry or two - Italian or Maltese style - in honour of St. Joseph:

Anna Sultana’s Żeppoli ta' san Ġużepp II / St. Joseph's Zeppole

Carmela Soprano's Sfingi (St. Joseph's Day Zeppole)

Anna Sultana's Zeppoli ta' san Guzepp 

Carmela Soprano's St. Joseph Zeppole 

Cream Puffs - Baked Sfingi / Zfineg ta San Guzepp

Carmela Soprano's Cream Puffs / Baked Sfingi and Ricotta Cream Filling

Carmela Soprano's Sfingi, Anna Sultana's Zfineg ta San Guzepp

Next Tuesday we'll have a new moon.

No big whoop… pretty much a night like any other night.
Well, we can say that about most days.

But we still have to eat.

Warm weather is still a long way off, so why not make some soup?

Hints:

For the Onion Soup…

For something a bit different use one pound each of red onions, sweet onions and yellow onions.

The red onions’ colour will bleed into the broth, but it’s the thought that counts.

Also it’s a way to use onions before they start to sprout.

The soup can be prepared, cooled, then refrigerated up to 2 days. 

When ready to serve, bring it to a boil, ladle into the bowls and continue.

If you want to omit the dry sherry, increase the beef broth to 7 1/4 cups.

About the Lamb Barley Soup…

If you have a lamb leg or chops dinner, be sure to save the bones. 

Place them in a large pot, cover with water, add a diced onion or two along with a few bay leaves, and simmer for a few hours. 

If you have an envelope of onion soup mix handy you can add that, too.

A teaspoon or two of chill powder adds a nice touch.

Let the broth cool and then strain it.

Pick any meat off the bones and add the bits to the broth.

If you haven’t had lamb since last Easter, use broth or water.

Ground beef will work with beef or vegetable broth.

Ground chicken or turkey is good with chicken or vegetable broth.

                        Onion Soup

Cut lengthwise in half, then crosswise into thin slices

3 pounds onions

Place in a large pot 

2 Tablespoons butter
2 Tablespoons olive oil 

Heat over medium heat and add

the sliced onions

Stirring frequently, cook 10 minutes.

Lower the heat and, stirring occasionally, simmer 40 minutes until the onions are golden brown.

Add

2 teaspoons dried thyme 

1/2 teaspoon garlic powder

1/4 Cup dry sherry 

Cook and stir on medium-high heat 1 minute.

Add
7 Cups beef broth
2 Tablespoons Worcestershire Sauce
1 Tablespoon vinegar
2 bay leaves 

Stirring occasionally, bring to a boil. 

Cover, simmer on medium-low heat 20 minutes, stirring occasionally. 

Remove the bay leaves and discard. 

While the soup is simmering, toast 

16 French bread or baguette slices (1/2 inch thick)

Heat the broiler. 

Ladle soup into 8 ovenproof bowls.

Top with 

the toasted bread slices

1 1/2 to 2 Cups shredded Swiss cheese 

Broil, 4 inches from heat, 3 to 5  minutes, or until the cheese is golden brown. 

Serve with a mixed green salad and crusty rolls or bread.

                        Lamb Barley Soup

Finely chop

2 medium onions

4 medium carrots

Place in a large pot 

1 pound ground lamb 

the chopped onion

Heat over medium-high heat and stir until the meat is evenly browned and the onions are translucent. 

Discard any excess grease. 

Stir in 

1 28 ounce can diced tomatoes, undrained

6 Cups lamb broth

1 can condensed tomato soup 

the chopped carrots
1 Cup barley 

1 1/2 teaspoons rosemary
1 1/2 teaspoons paprika
1 teaspoon ground black pepper 

1/2 teaspoon celery seed

Cover and simmer over medium heat for 45 minutes.

Serve with crusty rolls or bread.

Anna Sultana’s East Coast Seafood Chowder & Bacon Cauliflower Chowder / Full Worm Moon

On Tuesday we were thrilled to be walking on snow-free concrete.

We were sure that Spring was just a few days away.

Manitoba Merv had promised us an early Spring.

He couldn't lie to his fellow citizens.

Yeah, well, this is Manitoba, and it’s never wise to put away the snow shovels until the middle of May.

On Wednesday afternoon it started snowing, the heavy wet type, and by Thursday morning we had received another 10 to 13 cm of fresh snow.

We were not amused.

I packed away the light, Spring type recipes and made a pot of chowder.

As a kid growing up in Queens, New York I loved Manhattan Clam Chowder.

I had first tried it in the restaurant at Jones Beach.

It was served with a small bag of little round crackers and was much better than the soup one got from the Campbell soup can.

I have no idea why either item was called a chowder.

Soup is a rather light weight thing, made by adding meat and/or vegetables to a liquid, such as water or stock. 

A chowder is a creamy soup that can be almost as thick as a stew.

Like a soup, chowder can be seafood or vegetable, such as corn or potato chowder.

But, unlike a soup, the liquid is thickened with potatoes, cornstarch or flour.

Manhattan Clam Chowder is definitely not thickened.

False advertising, for sure.

About Monday’s full moon, the Full Worm Moon...

Not one of the nicest names for a full moon, but it got stuck with that name because the ground is thawing and earthworm casts are appearing, attracting robins.

U. S. tribes called it the Full Crow Moon, since the cawing of crows announced the end of winter, while other folks, mostly in the east, called it the Full Sap Moon, since it was time to start tapping maple trees. 

In Manitoba natives knew they’d still have snow and called it the Full Crust Moon, since the snow thawed during the day and froze at night, becoming crusted.

The European settlers called it the Lenten Moon, since it usually happened after Lent had begun, and it was considered the last full Moon of winter.

On March 9 and on April 7 we’ll be having very large full moons, known as super moons, which will appear about 14% larger and 30% brighter than a normal full moon.

April's supermoon will be the bigger of the two, since the moon will be at its closest point to Earth.

Hopefully the snow will be gone by then.

Hints:

Starchy russet potatoes release the starch into the chowder and thicken it. 

Red potatoes and Yukon golds aren’t as starchy, but will do if that’s what you have. 

About the fish… a mix of salmon, halibut and cod makes a nice blend.

If you only have one or two of them, that’s fine.

Just don’t use something like sole - it will disappear into the creamy base.

Relax about the amount of seafood you're adding. The recipe is just an estimate. 

A chowder is just a type of soup, not a cake.

If you want to get a bit fancy you could replace some of the fish with lobster tails.

Add with the shrimp, clams and mussels.

About the cauliflower chowder…

You can leave the bacon out and replace it with 4 Tablespoons olive oil.

                        East Coast Seafood Chowder 

Dice 

1/2 Cup celery

1/2 Cup onions

3/4 Cup potatoes

Place in a large pot

1 Tablespoon butter

Melt butter over low heat.

Add the diced celery and onions.

Sauté for about 5 minutes, or until onions start to brown.

Stir in to form a thin paste

2 teaspoons cornstarch

Stir in

1/2 Cup heavy cream

2 Cups milk

Simmer over low heat for 5 minutes.

Add

1 teaspoon dried thyme

1/2 teaspoon salt 

1/4 teaspoon pepper  

the diced potatoes

Cook until the potatoes are almost tender.

While the potatoes are cooking cut about 12 ounces of fish into spoon-sized chunks. (see hints)

Place in another large pot 

2 Tablespoons butter

Melt butter over medium heat.

Add the fish chunks.

Cook until fish is opaque and flakes easily with a fork.

Add

6 shrimp

1/4 C shelled clams 

box of mussels in wine, undrained

Once the mussels have opened (discard any that did not open), transfer the seafood into the chowder base.

Simmer 3 minutes.

Ladle into bowls.

Place dill and a dab of butter on each serving (optional).

Serve with crusty rolls or bread.

                        Bacon Cauliflower Chowder

Chop 

1 medium yellow onion

2 medium carrots, peeled

2 stalks celery

Cut into 1" pieces

4 slices bacon

Mince

2 cloves garlic

Place in a large pot

the bacon pieces

Cook over medium heat, until crispy.

Remove the bacon and drain all but 3 tablespoons of fat from the large pot.

Add to the large pot the onion, carrots, and celery.

Season with salt and pepper.

Cook the vegetables until soft, about 5 minutes. 

Add the minced garlic and cook 1 minute. 

Add

2 Tablespoons flour

Stir in to form a thin paste, and cook about 2 minutes more. 

Add 

the chopped cauliflower

1 teaspoon dried thyme

4 Cups vegetable broth

1 Cup whole milk

1/2 Cup heavy cream

Bring to a boil.

Reduce heat and simmer until the cauliflower is tender, about 15 minutes. 

Season with salt and pepper.

Garnish with the cooked bacon pieces before serving.

Ladle into bowls and serve with crusty rolls or bread.

Happy Chinese New Year / New Year Traditions & Fried Rice Recipes

Kung Hei Fat Choy!

On Friday the new moon with usher in the Year of the Rat, the Yang Metal Rat, to be exact.

The festivities start with the new moon and last until the full moon rises.

That’s plenty of time to party hearty!!

A New Year always means a new beginning. 

To celebrate properly one should have paid off all debts, purchased new clothes, painted the front door, and gotten a new haircut.

Maybe trying a new recipe counts, too.

There are many different food traditions observed over the New Year period:

Traditional dishes are steamed rice pudding, long noodles, and dumplings

Uncut noodles is a symbol of longevity

Fish and chicken are symbols of prosperity

Eat oranges and tangerines for luck, wealth, good health, and a long life

For happiness and wealth, eat persimmons

Two other posts that have more Chinese New Year customs:

Carmela Soprano's Chicken with Parsley Crumbs 

Carmela Soprano's Chicken Paillards with Tomato-Olive Salad 

Homes are cleaned before the beginning of the new year, so do try to give the place a quick once over.

And put away all cleaning equipment before New Year's Eve because good fortune may be swept away if you are tempted to clean on New Year's Day.

Don't use sharp knives or scissors on New Year’s Day as you may cut off good fortune.

Your behaviour on New Year’s Day sets the tone for the year.

No pressure.

Many people avoid meat on the first day to bring good luck in the New Year. 

Day seven is the birthday of human beings. Long noodles (for longevity) and raw fish (for success) are traditionally eaten on that day. 

On the 13th day, people eat rice congee and mustard greens to settle their stomachs.

The 14th day is spent getting ready for the Lantern Festival and eating leftovers. 

The first Fried Rice recipe would be perfect for Day 14, or any day when you have leftover bits of a roast, or have cooked too much rice.

Waste not, want not.

Hints:

You could also add sliced mushrooms and/or celery with the peas and carrots.

Both recipes can also be prepared with half chicken and half shrimp or all shrimp. 

About recipe #1… Have some leftover turkey, beef or pork? That would be good, too.

About recipe #2… You can prepare it with more or less garlic powder or ground ginger.
You can also use 1 cup frozen carrots, or 2 cups peas and carrots.

                        Fried Rice, using leftovers

Finely chop

1 small onion

Have on hand 

8 to 12 ounces cooked peas and carrots, or thawed  

1 teaspoon minced garlic

3 Cups cooked white rice

about a pound of cooked chicken, cut in bite-sized pieces (see hints)

In a small bowl beat

3 eggs

Place in a large skillet  

2 Tablespoons oil 

Heat the oil over medium high heat. 

Add 

The beaten eggs and stir fry until cooked. 

Remove the eggs from the skillet and set them aside.

Place in the same skillet  

2 Tablespoons oil

Add

the chopped onion

the peas and carrots

the minced garlic

Stir fry until the onion is tender. 

Lower the heat to and add

the 3 Cups cooked rice

1/8 - 1/4 Cup soy sauce

The cooked chicken

Blend all together well and stir fry until thoroughly heated, about 5 minutes. 

Add the eggs back to the skillet and stir to combine.

Remove from heat.

Top with chopped green onion (optional) and serve.

                        Easy Fried Rice, without leftovers

Cut into bite-sized pieces

4 boneless skinless chicken breasts, about a pound

Finely chop

1 onion

You want to have 1 Cup of chopped onion.

Thinly slice

carrots

You want to have 1 Cup of sliced carrots.

Place in a large skillet  

1 Tablespoon oil 

Heat on high heat. 

Add 

the cut up chicken

Stirring constantly, cook 8 minutes, or until chicken is cooked through. 

Add 

1 Cup frozen peas
1 Cup finely chopped onion
1 Cup sliced carrots 

Cook and stir 3 minutes. 

Stir in 

4 Cups chicken broth
2 Tablespoons soy sauce 

1/2 teaspoons garlic powder

1/2 teaspoons ground ginger 

2 Cups white rice, uncooked 

Bring to a boil. Cover and simmer 20 to 30 minutes, until the rice is tender.

Remove from heat, stir and serve.