From Jason Gift Enevoldsen

• 1 orange
• Rosemary (or juniper berries)
• 2 tablespoons Earl Grey tea leaves
• ½ tsp black peppercorns
• ½ teaspoon mustard seed
• 2 teaspoons canola oil
• 1 ½ – 2 lbs salmon
• Salt and pepper
• parsley

Directions:

Zest the orange, mix with all spices and Earl Grey. Grind with a mortar and pestle. Sauté salmon in oil (skin side up) until brown. Turn over, coat with tea rub. Drizzle the oil over the top of the salmon and garnish with orange slices.

Bake until salmon is done.

From Julie Enevoldsen

Stew:

• 2-3 Lbs Stew-able chicken
• a little oil
• 1 Onion
• Enough chicken broth (unsalted) to fill your pot — about 12 cups? 2-3 boxes.
• 1 head Celery
• 1 medium package Baby carrots (Medium package)
• 1-2 Lbs Small potatoes
• 1 can Hominy or fresh/frozen peas
• Fresh parsley
• Fresh thyme
• Fresh oregano
• Black pepper
• Flour or potato starch for thickening

Dumplings:

• 1 Cup Cake flour (or 1 cup minus 2 tbsp sifted regular flour)
• 2 Tsp Baking powder
• 1 egg replacer “egg” (or a real egg if you can have those)
• ½ Cup milk replacement or water. I use Enriched Soy Milk

Directions:

Stew: Saute chicken parts and chopped onion. Add chicken broth and cook until chicken is tender. Add diced celery, carrots, potatoes, and herbs: fresh parsley, thyme, possibly oregano, and black pepper. Sometimes Julie adds green beans or peas with just enough time to cook through (10-20 minutes)

This first part would work in the slow cooker. Probably about 4 hours on high, or better, 8 hours on low. Make sure the chicken is cooked through and the potatoes are soft. The following directions take place on the stovetop.

Thicken the stew: Mix a little flour with cold water and stir into the simmering broth. Stir until thickened. How much? Not sure. You don’t want it really thick. Maybe 2-3 tbs flour for 4 cups broth? Add some, wait until it thickens, add more if needed.

Dumplings: Measure, then sift the dry dumpling ingredients three times (yes, I usually do this). Break the egg into a measuring cup. Add milk substitute or water to make up ½ cup with the egg. Beat/mix well.

Stir liquid slowly into the sifted ingredients. Mix until blended, but don’t overmix. Batter should be stiffish.

Drop dumpling dough by heaping tablespoons, distributing evenly across the surface of the simmering stew. Put on the lid. Simmer *gently* for 5 minutes. Turn the dumplings over (they tend to float by this point), and simmer 5 more minutes. Serve immediately.

Before all the broth is added (prettier, so you can see all the goodies), and after. Photo (c) attribution: Alice Enevoldsen

From Julie Enevoldsen

• 2-3 Lbs Stew-able chicken
• a little oil
• 1 Onion
• Enough chicken broth (unsalted) to fill your pot — about 12 cups? 2-3 boxes.
• 1 head Celery
• 1 medium package Baby carrots (Medium package)
• 1-2 Lbs Small potatoes
• 1 can Hominy or fresh/frozen peas
• Fresh parsley
• Fresh thyme
• Fresh oregano
• Black pepper
• Flour or potato starch for thickening

Directions:

Saute chicken parts and chopped onion. Add chicken broth and cook until chicken is tender. Add diced celery, carrots, potatoes, and herbs: fresh parsley, thyme, possibly oregano, and black pepper. Sometimes Julie adds green beans or peas with just enough time to cook through (10-20 minutes)

Thicken the stew: Mix a little flour with cold water and stir into the simmering broth. Stir until thickened. How much? Not sure. You don’t want it really thick. Maybe 2-3 tbs flour for 4 cups broth? Add some, wait until it thickens, add more if needed.

This would work in the slow cooker. Probably about 4 hours on high, or better, 8 hours on low. Make sure the chicken is cooked through and the potatoes are soft.

This is the same recipe as the stew for Chicken and Dumplings.

A big bowl of the tastiest chicken soup. Photo attribution: Alice Enevoldsen

I have a theory that everyone loves their own mom’s chicken soup recipe when feeling ill. This is true whether your mom opened a can of Campbell’s, or boiled up bone broth overnight and spiced it according to her own mom’s mom’s mom’s tradition.

From Debbie Gift

• 1 gallon of water
• 1 ¼ pounds chicken
• 1 Tablespoon parsley
• ⅛ teaspoon garlic
• ⅓ teaspoon dried onion
• 2 celery stalks
• 2 carrots
• Black pepper
• ½ teaspoon salt

Directions:

Put it all in a pot and cook until the chicken is done and the celery is soft. If you have enough energy, chop everything into bite size pieces first.

This recipe would be just as effective in a slow cooker. Try 4 hours on high, or better 8+ on low, but make sure the chicken is cooked through.

I have a theory that everyone loves their own mom’s chicken soup recipe when feeling ill. This is true whether your mom opened a can of Campbell’s, or boiled up bone broth overnight and spiced it according to her own mom’s mom’s mom’s tradition.

The greatest thing about this one, is that you can make it by just tossing all the ingredients in a pot if you’re the sick one. No chopping needed.

From Jessica Branom-Zwick

• 3 lbs boneless, skinless chicken breasts
• 8 cloves garlic (3 for sauce, others for cooking with chicken)
• Olive oil
• Juice of 3 lemons
• Salt (preferably Kosher or other large grain)
• Pepper
• Basil Sauce
• 3 lbs interesting-shaped pasta
• 1 ½ cup sun dried tomatoes

Directions:

Panfry or roast chicken with garlic, olive oil, salt, pepper, and some of the lemon juice. Serve or cook a little longer with basil sauce (see basil sauce recipe).

Cook pasta, toss with olive oil, some of the lemon juice, and sun dried tomatoes. Serve.

From Alice

• 3 cloves garlic
• ½ inch piece ginger
• 1 tsp canola oil
• 2 Walla Walla onions, dice them
• 2-3 tomatoes, slice into wedges
• 1 cinnamon stick, break by wedging a knife into the curl and “peeling”
• 6 cardamom pods
• 7 whole cloves
• ½ tsp cumin seeds, grind them up
• ½ tsp ground coriander
• ½ tsp turmeric
• 2 rounded teaspoons curry powder
• 2 lbs chicken
• 1 tsp black mustard seeds
• (optional: 4-5 small dried red chilies)

Directions:

Buzz garlic and ginger into a paste with a little water.

Heat 1 tsp oil, adding the paste, onion, tomatoes, and all the spices except the mustard and the chilies. Cook until fragrant and softening — about 10 minutes.

Add chicken, coat with spices. Cook uncovered for 15 minutes, then cover and cook another 5 minutes.

Head the rest of the oil as hot as possible, add the mustard and chilies for about 3 minutes. Add to the chicken and cook until chicken is done through.

From Alice

• 1.5 lbs diced red potato
• 1 package frozen corn
• 3 tablespoons flour
• 6 cups chicken stock
• 1 tablespoon dried thyme
• 2 teaspoons dried oregano
• a couple shakes garlic powder
• a couple shakes onion powder

For adding at the end

• 3 tablespoons flour
• 1 tablespoon fake butter, margarine, or other solid fat
• ⅓ cup soy cream cheese
• ¼ cup milk substitute of your choice, I used enriched soymilk
• tiny pinch xanthan gum

Toppings

• a few pinches crumbled bacon
• a sprinkle of alder-smoked salt
• scallions/chives

Directions:

Mix potatoes and corn with flour in the slow cooker. Add spices and broth. Cook 4 hours on high or 8 hours on low.

Optional final steps, but recommended:

Take cooked chowder (potatoes should be soft) off the slow cooker 30 minutes early, and put on stovetop. Once you have a good boil going, sprinkle in last 3 tablespoons flour and stir to combine. Allow to cook bubbling for at least 2 minutes.

In a separate pan over medium-high heat melt margarine and soy cream cheese, stirring constantly. Add xanthan gum and then slowly add the soymilk a little at a time. Once you have a thick cream about as thick as heavy whipping cream, pour that into the soup and stir to combine.

Dump Meal Version:

If you’re looking for the true “dump meal” version of this, skip all these last steps after the heading “Optional.” Consider adding ¼-⅓ cups of your heaviest milk substitute — an enriched soymilk or soy creamer at the very end. If it looks like it curdles a little with this, add a pinch of xanthan gum at the same time.

Eat:

Serve topped with bacon, chives, green onions, and/or alder smoked salt.

Alice Enevoldsen

Tofu “Cheesy” White Layer:

• 1 cube package soft tofu
• 1-2 cubes fresh water-packed very firm tofu
• 2 tsp minced garlic
• salt to taste
• freshly ground black pepper to taste
• 1 Tbsp dried parsley
• 1 tsp basil
• 1 tsp oregano
• some lemon juice (up to ¼ cup)
• some soy milk (up to ¼ cup)

Spinach Tofu Filling (Green Layer):

• 2 tsp olive oil
• 2 medium onions
• 1 Tbsp garlic, minced
• 1 bag fresh baby spinach
• 24-oz. firm tofu, drained (about 2-3 cubes)
• 8-oz. vegan cream cheese
• ½ cup fresh basil, chopped

Ingredients for Combining:

• 2-3 Jars red pasta sauce or tomato sauce
• 2 packages lasagna noodles, uncooked
• Try thin-sliced/chopped zucchini, asparagus, or other vegetable.
• Sausage (cut into flat bite-size pieces or crumbled)

How:

Makes about three 10×10 square pans of lasagna, some with more layers than others.

Preheat the oven to 375°F

To make the white “cheesy” layer, combine all the “white layer” ingredients and food process until smooth and thick. Add more soy milk or lemon juice to make it thinner if necessary.

To make the green spinach layer, sauté onions and garlic in oil until slightly browned. Add spinach and basil. Cook together until wiltedish. Food process with all the other “green layer” ingredients

Build!

1. Red sauce (first, bottom)
2. Noodles
3. Green layer
4. Sausages
5. Red sauce
6. Noodles
7. White layer
8. Vegetables
9. Noodles
10. Red Sauce (last, top)

Cover with foil or a lid, cook 30-60 minutes, until noodles cut easily and it’s bubbling. Uncover and cook another 10 minutes.

Let stand 10-20 minutes before serving. If you want it to look pretty, chill overnight before cutting.

Susana Conde

• 1 Gallon Vegetable Stock
• 3 Cups Fresh corn kernels
• 2 Cups Carrots, chopped
• 2 Cups Whole-kernel hominy
• 1/2 Lb Smoke bacon, sliced
• 1 1/2 Lbs Stew beef, chopped
• 1/2 Lb ground pork prepared as chorizo
• 4 Small leeks, chopped
• 4 Green onions, chopped
• 2 Lbs Butternut squash, chopped
• 1 Lb Sweet potato, chopped
• 2 Tbsp Sweet paprika (careful for now, watch out for ground paprika until the peanut contamination situation is resolved)
• 2 Tbsp Cumin seeds (careful for now, don’t buy ground cumin until the peanut contamination situation is resolved)

Directions:

Pour the stock into a big stockpot.  Add the meat, bacon, and chorizos. Cook for 45 minutes. Chop everything into bite-size pieces. Add vegetables and cook on low heat for 30 minutes until squash and sweet potato are soft. Meanwhile fry the cumin in a little oil. Add condiments last.

Corinne Cooley

• 1/2 Cup + 4 Tbsp Olive Oil
• 3 Lbs Stew meat (lamb/chicken/beef all work)
• Fresh-ground black pepper
• 2 Cups Leeks, sliced
• 1/2 Cup Flour
• 1 Cup Duchesse De Borgogne beer (you can choose another dark beer you like)
• 3 Cups Beef broth
• 1 Cup tomatoes, peeled and diced
• 1/2 Lbs parsnips, peeled and diced
• 1/2 Lbs carrots, peeled and cut up
• 1 Lb Russet potatoes, peeled and cup up
• 4 Cloves garlic, cut in half
• 3 Sprigs Fresh rosemary, plus 1 tablespoon chopped
• 1 Cup hominy
• 1 Cup Leeks, sliced thinly
• Oil for frying

Directions:

Preheat the oven to 400F.

In a stewpot, heat 2 Tbsp olive oil, add the meat and brown evenly. Set the meat aside. Add the leeks to the pot and saute until soft. Add 1/2 cup olive oil and add the flour and make a roux. Over low heat, cook until the roux is brown (15 minutes). Stir in the beer and meat.

Add the tomatoes and the meat, simmer for 1 1/2 hours (keep covered).

Toss vegetables (except the hominy) with olive oil, salt, pepper, and sprigs of rosemary. Roast, stirring occasionally in oven for 45 minutes (until the veggies are soft).

Add the veggies and the hominy to the stew. Cook for 10 minutes. Add chopped rosemary.

Fry up the sliced leeks, drain and serve on the side.