MIDWEEK SUPPER

 Midweek Supper

           Emerging into spring invariably comes with more activity outdoors. It seems especially true this year as we emerge not only from winter’s cold, but also a year spent more or less in isolation. The air suddenly seems gentle and we are energized to garden activities or a long walk along the shore or in the woods.

          Kitchen activities suddenly take second place, while all that fresh air is likely to build up an appetite. It is time to look at some of those simple recipes that take less time and effort, but still yield an appetizing meal with ingredients on hand. A French dip sandwich with a salad comes to mind with leftovers from a roast or London broil. And starting with a satisfying soup always lifts any meal. Egg-drop soup is known as a quick to prepare light soup and comes in many variations.  This one is given a bit more substance and flavor with tomato juice and addition of chickpeas (garbanzos).

                                         Tomato-Garbanzo Egg-drop Soup

1)    In a medium pot combine: 2 cups chicken broth, 2 cups tomato juice, ¼ tsp. garlic powder, ½ tsp. cumin, ½ tsp. turmeric, ½ inch piece grated fresh ginger, 1 can (14 oz.) rinsed garbanzos and ¼ tsp. chili paste (optional). Bring to boil and simmer for 10 minutes.

2)    In a large measuring cup with a lip fork beat 2 eggs with 2 tblsp. water and 1 tsp. toasted sesame oil.

3)    While stirring the simmering soup, slowly pour in the beaten egg mixture in a stream and continue to cook for an additional minute.

4)    Serve sprinkled with parsley or chopped scallions or chives.

Corn fritters make a quick, interesting and tasty alternative to pasta or rice as a side dish. It pairs well with many meat dishes. The following recipe makes 4 corn fritters, but can easily be doubled. The corn fritters also could serve as a light lunch with a salad. 

                             Savory Corn Fritters

1)    In a small bowl beat 2 eggs with ¼ cup water and ½ cup flour.

2)    Stir in: ½ tsp. salt, ¼ tsp. pepper, 1 tbslp. finely chopped onion or 1 large scallion, 1 tsp. minced jalapeno pepper (optional) and 1-2 tblsp. finely chopped parsley. 

3)    Stir in 1 cup thawed frozen corn kernels.

4)    Fry in 1 tblsp. olive oil plus 1 tbsp. butter on medium heat about 2 minutes on the side.

5)    Serve plain or with a dab of sour cream. 

Recently at our house we had the corn fritters as a side to some ham served with a slightly tart mustard-raisin sauce. The sauce was simple, yet so flavorful that it is worth  sharing and keeping.

                                        Tart Mustard-Raisin Sauce for Ham

1)    In a small pan on low heat melt 2 tblsp. butter, stir in 1 tblsp. plus 1tsp. flour to make a thick paste (roux) and gradually add ½ cup water with constant stirring to avoid any lumps until thickened.

2)    Stir in: ½ tsp. dry mustard, 1 tblsp. Worcestershire sauce, 1 tblsp. soy sauce, 1-2 tblsp. cider vinegar, ½ cup raisins, ½ tsp. thyme, ¼ tsp. pepper. Heat on low heat for 5 minutes. If sauce becomes too thick, dilute with a bit of water.

3)    Ham can be gently warmed in the sauce or serve the sauce over ham.

It won’t be long now before salad season is upon us, but in the meantime simple midweek suppers can be made interesting and tasty with everyday kitchen ingredients and a bit of imagination.

(I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)