Heat the oil in a large skillet over medium-high heat until shimmering. Add the onion and cook for 3 to 4 minutes, until it is translucent and soft. Add the beets and carrots and cook for 5 minutes, stirring occasionally. Reduce the heat to medium-low and add the vinegar and sugar. Cook for 4 to 5 more minutes, stirring occasionally, until very soft and all the liquid has evaporated.
After the meat has cooked for 45 minutes total, remove it with tongs to a cutting board and cut it into 1-inch cubes. Discard the bone.
Add the meat back to the pot. Add the beet mixture, potatoes, cabbage, diced tomatoes with their juice, garlic, bay leaf, pepper, and the remaining 1 teaspoon salt. Bring to a boil, then reduce the heat, cover, and simmer for 15 to 20 minutes, until the potatoes are fork tender and the cabbage is very soft.
Ladle into bowls and serve hot, topped with a dollop of sour cream.
This will keep covered in the refrigerator for up to 3 days and frozen for up to 3 months.
DEBBIE’S LIGHT CLAM CHOWDER
Serves 8 to 10
My husband, Wayne, likes to add soda crackers to his soup. I make a lighter version of the traditional chowder so when he crumbles crackers on top it doesn’t get too thick.
Wayne and I are fortunate enough to own waterfront property on Hood Canal. Digging up clams on our beach is great fun for all of the family; my grandson James is a clam-digging master. If you can’t dig your own clams, fresh from the fishmonger, frozen, or canned clams will work just as well.
4 slices bacon, cut into ½-inch slices
1 cup chopped onion
¾ cup chopped celery
4 cups chicken broth
3 cups (½-inch) cubed russet potatoes
¼ cup Wondra flour
1½ cups evaporated milk
2 (6.5-ounce) cans chopped clams in juice
In a large saucepan, cook the bacon, onion, and celery over medium-high heat until the bacon is slightly crisp and the vegetables are soft, about 10 minutes. Add the chicken broth and potatoes and bring to a boil, scraping the bottom to loosen any browned bits. Reduce the heat to low, cover, and simmer for 8 to 10 minutes, until the potatoes are fork tender.
In a separate bowl, whisk the flour into ½ cup of the evaporated milk, then stir into the soup. Stir in the remaining 1 cup evaporated milk and all of the clams and juice. Raise the heat to medium and bring to a boil. Reduce the heat and simmer, uncovered, for 5 to 7 minutes, until the clams are cooked and the soup has thickened. Ladle into bowls and serve hot.
BACON CORN CHOWDER
Serves 4 to 6
Chowder doesn’t have to have clams. Bacon adds a smoky flavor that complements the sweet corn in this rich soup.
2 (15.25-ounce) cans corn, drained
3 cups chicken broth
6 slices bacon, chopped
½ cup diced onion
1¾ cups (½-inch) cubed red potatoes
¼ teaspoon salt
¼ teaspoon pepper
½ cup cream
2 tablespoons chopped fresh chives
Pour 1 can of corn and 1 cup of chicken broth into the blender and blend until very smooth.
In a large, heavy-bottomed saucepan, cook the bacon over medium heat until crisp, 8 to 10 minutes. Remove the bacon and drain on paper towels.
Pour out all but 1 tablespoon of the bacon fat. Fry the onion in the remaining fat over medium-high heat until soft, about 5 minutes. Add the potatoes, salt, pepper, the remaining can of corn, and the remaining 2 cups chicken broth. Bring to a boil, then reduce the heat to medium and simmer until the potatoes are tender, about 15 minutes. Stir in the cream and cooked bacon. Ladle into bowls and serve hot, garnished with the chives.
CHEESEBURGER SOUP
Serves 8 to 10
Anything with cheese will thrill the kids and the men in your life. A bowl of this on a cold, wet day will warm you down to your toes.
1 pound ground beef
4 tablespoons (½ stick) butter
1 cup chopped onion
1½ cups diced celery
4 cups (½-inch) cubed red potatoes
2 (14.5-ounce) cans low-sodium beef broth
1 (14.5-ounce) can diced tomatoes
2 teaspoons parsley flakes
¼ cup flour
1 (16-ounce) package Velveeta, cubed
1½ cups milk
¾ teaspoon salt
½ teaspoon pepper
Sour cream, for garnish
In a large saucepan, cook the beef over medium-high heat, stirring to break it up, until no longer pink, 8 to 10 minutes. Drain and discard the fat. Remove the beef to a bowl.
In the same pan, melt 1 tablespoon of the butter. Add the onion and celery and cook until the onion is soft and translucent, about 5 minutes. Add the potatoes, beef broth, tomatoes, parsley, and the cooked beef. Bring to a boil, then cover and reduce the heat to low. Simmer until the potatoes are tender, 12 to 15 minutes.
In a small saucepan, melt the remaining 3 tablespoons butter over medium heat. Whisk in the flour and cook, stirring constantly, for 3 to 5 minutes, until bubbly. Stir the mixture into the soup and bring to a boil. Cook for 2 to 3 minutes. Add the cheese, milk, salt, and pepper. Stir until the cheese is melted.
Ladle into bowls and serve hot, topped with a dollop of sour cream.
DRIED SOUP MIXES
These soup mixes make great housewarming, hostess, or Christmas gifts. You might want to keep a couple in the pantry, too!
I’ll admit I’m not a big fan of lentils, but friends tell me I’m in the minority. They’re so good for you, and the Rainbow Lentil Soup comes together in less than an hour, so I had to include it.
TACO SOUP
Serves 6 to 8
½ cup dried red beans
¼ cup dried black beans
¼ cup dried pinto beans
2 tablespoons pearl barley
½ cup dried vegetable blend
1 tablespoon dried minced onion
1 packet taco seasoning
1 teaspoon salt
In a pint mason jar, layer the red beans, black beans, pinto beans, barley, vegetable blend, and dried onion. Pour the packet of taco seasoning and salt into a small zip-top bag or square of plastic wrap. Squeeze out all the air, seal, and place in the jar. Place the lid and ring on top and screw closed. Attach the cooking directions.
Cooking directions:
Remove the seasonings and pour the contents of the jar into a large saucepan. Add 6 cups water. Cover and bring to a boil over high heat. Remove from the heat and let sit, covered, for 1 hour.
Add the seasonings, one 14-ounce can diced tomatoes, and 2 cups chicken broth. Cover and bring to a boil. Reduce the heat to medium-low and simmer for 60 to 80 minutes, until the beans are tender. Stir in 2 cups diced cooked chicken, if desired, and warm through. Serve with shredded Cheddar cheese and sour cream.
RAINBOW LENTIL SOUP
Serves 6 to 8
½ cup white rice
¼ cup red lentils
¼ cup brown lentils
¼ cup green lentils
¼ cup yellow lentils
¼ cup dried vegetable blend
2 teaspoons dried minced onion
1 bay leaf
¾ teaspoon dried parsley
¼ teaspoon garlic powder
¼ teaspoon dried basil
¼ teaspoon dried oregano
⅛ teaspoon dried thyme
In a pint mason jar, layer the rice, red lentils, brown lentils, green lentils, yellow lentils, vegetable blend, and dried onion. In a small zip-top plastic bag or on a square of plastic wrap, layer the bay leaf, parsley, garlic powder, basil, oregano, and thyme. Squeeze out all the air, seal, and place in the jar. Place the lid and ring on top and screw closed. Attach the cooking directions.
Cooking directions:
Dump the spices and the contents of the jar into a large pot. Add 3 cups chicken broth and 4 cups water; bring to a boil over high heat. Cover, reduce the heat to low, and simmer, stirring occasional
ly, for 45 to 55 minutes, until the rice and lentils are tender. Discard the bay leaf and stir in 2 cups cubed ham, if desired. Season with salt and pepper. Add more water if the soup is too thick.
SPICY BLACK BEAN SOUP
Serves 6 to 8
This isn’t too spicy, so if you know someone who likes it hot, consider attaching a mini bottle of hot sauce along with the cooking directions. I enjoy spicy food. Wayne tells me food shouldn’t hurt, but I can’t resist.
1½ cups dried black beans
¼ cup dried navy beans
1 tablespoon dried onion flakes
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes
1 bay leaf
In a pint mason jar, layer one-third of the black beans, then half of the navy beans. Repeat the layers. In a small zip-top bag or on a square of plastic wrap, layer the dried onion, cumin, chili powder, garlic powder, salt, black pepper, red pepper flakes, and bay leaf. Squeeze out all the air, seal, and place in the jar. Place the lid and ring on top and screw closed. Attach the cooking directions.
Cooking directions:
Dump the spices and beans into a large saucepan. Add 6 cups water or vegetable broth and bring to a boil over high heat. Cover, reduce the heat to low, and simmer, stirring occasionally, for 1½ to 2 hours, until the beans are tender. Serve topped with sour cream.
Other topping ideas: shredded Monterey Jack cheese, chopped cilantro, minced jalapeño.
KALE CAESAR SALAD
Serves 4
I said earlier that I wasn’t a fan of kale, but substituting antioxidant-rich kale for romaine lettuce in this recipe is a great way to add extra vitamins and nutrients to your diet. Discard the bigger ribs of kale, but the finer ones add a great crunch. The creamy, salty dressing is the star here, so your family might not even notice the swap!
This salad is best if you don’t overdress it. Better to use less when you toss it, and let everyone add more to her or his taste.
Dressing:
1 cup mayonnaise
1½ teaspoons minced garlic
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon anchovy paste
¼ teaspoon salt
¼ teaspoon pepper
½ cup freshly grated Parmesan cheese
Salad:
8 cups washed and torn kale leaves, fine stems included
1 cup shaved Parmesan cheese
Make the dressing:
In a small bowl, whisk together the mayonnaise, garlic, lemon juice, mustard, Worcestershire sauce, anchovy paste, salt, and pepper. Stir in the grated cheese.
Make the salad:
In a large bowl, toss the kale with ½ cup of the dressing. Let it sit for 5 minutes. Add the shaved cheese and toss again, adding more dressing if desired. Serve with the remaining dressing.
WATERMELON FETA SALAD WITH BALSAMIC REDUCTION
Serves 6 to 8
Here we go with sweet and salty again! It’s a perfect balance of sweet, fresh watermelon with salty feta and tangy-sweet balsamic reduction, and the watermelon makes this so fresh and appealing to the eye. Serve this at your next BBQ!
Balsamic reduction:
1 cup balsamic vinegar
⅓ cup honey
Salad:
8 cups cubed seedless watermelon
1 cup crumbled feta cheese
Make the balsamic reduction:
In a medium saucepan, combine the vinegar and honey over medium heat. Bring to a boil, then reduce the heat to medium-low and simmer for 12 to 15 minutes, stirring frequently, until the mixture is syrupy and has reduced to ½ cup. Be careful not to reduce beyond ½ cup or it will start to burn. Remove from the heat and let cool completely. It will thicken more as it cools.
Make the salad:
Arrange the watermelon on a big platter and sprinkle the cheese evenly over the top. Drizzle on the balsamic reduction, or serve it in a serving pitcher alongside so people can serve themselves.
If you can’t find seedless watermelon, seed your melon before you cut it into cubes.
BROCCOLI APPLE CHEDDAR SALAD
Serves 8 to 10, or more if it’s part of a buffet
I grew up in Yakima, Washington, also known as the Apple Capital of the World (although this is a title that is hotly contested by Wenatchee, Washington). I ate a lot of apples growing up, and I still enjoy them to this day.
You’ll find this salad to be a great complement to any meal, or even a meal by itself. In Love Letters, from the Rose Harbor Inn series, Maggie and Roy came from Yakima to stay at the inn. I’m sure they brought Jo Marie a box of apples.
Dressing:
1 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons plus 2 teaspoons sugar
1 teaspoon poppy seeds
Salad:
8 cups broccoli florets
1 cup chopped unpeeled apple
8 ounces sharp Cheddar cheese, cut into ½-inch cubes
¾ cup dried cranberries
½ cup sunflower seeds
¾ cup sliced almonds
Make the dressing:
In a small bowl, whisk together the mayonnaise, vinegar, and sugar until well blended. Stir in the poppy seeds. Cover and refrigerate until ready to use.
Fill a large bowl with ice water.
Prepare the broccoli:
Bring a large pot of water to a boil. Add the broccoli and cook for 30 seconds. Drain the broccoli and immediately place it in the ice water. Let it cool in the water for at least 5 minutes. Drain well, lay on paper towels or a dish towel, and cover with another paper towel or dish towel.
Assemble the salad:
In a large bowl, combine the apple, cheese, cranberries, sunflower seeds, and almonds. Add the broccoli. Pour in the dressing and mix gently until well combined. Refrigerate until ready to serve.
CRUNCHY RAMEN SALAD WITH HONEY-GINGER VINAIGRETTE
Serves 8
Who knew there were so many inventive ways to use ramen noodles? It’s the medley of sweet, salty, crispy, and tangy that makes this dish. Everyone in the family enjoys this special salad.
Crunchy ramen:
2 packages ramen noodles, seasoning packets discarded
½ cup sliced almonds
Dressing:
½ cup vegetable oil
¼ cup honey
⅓ cup rice vinegar
1 tablespoon grated fresh ginger
4 teaspoons soy sauce
2 teaspoons toasted sesame oil
Salad:
2 cups shredded green cabbage
2 cups shredded red cabbage
2 cups halved mandarin orange slices
1 cup shredded carrots
1 cup shelled edamame, cooked and cooled
½ cup sliced green onions or scallions
2 tablespoons sesame seeds
Make the crunchy ramen:
Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil.
Break the ramen noodles into chunks on the baking sheet. Stir in the almonds and shake the pan to spread everything into an even layer.
Bake for 5 to 8 minutes, stirring halfway through, until the noodles and almonds are golden brown. Remove from the oven and let cool on the baking sheet.
Make the dressing:
In a medium bowl, whisk together the vegetable oil, honey, rice vinegar, ginger, soy sauce, and sesame oil.
Assemble the salad:
In a large bowl, mix together the red and green cabbage, mandarin oranges, carrots, edamame, green onions, sesame seeds, and toasted noodles and almonds. Pour the dressing over the salad and toss to combine. Serve immediately.
You can make the crunchy ramen and dressing the day before. Store the ramen in an airtight conta
iner at room temperature and the dressing in a covered jar in the refrigerator.
MAINS
A couple years after I was first published, Newsweek magazine did an interview with me. I was mailed an advance copy that featured the article with my photograph. Ted was the first one home from school the day it arrived, and I nearly tackled him in my eagerness to show him the magazine, convinced he’d be as excited as I was. He glanced at it, then looked up and said, “That’s great, Mom, but are my gym shorts washed?” Ah, such is the life of the famous author. To my husband and children, I’ve always been the wife and the mother, and really, that has always been the most important role in my life.
I was a mother to our children first and foremost, after being a wife, and that meant all the normal things a mother does: taking the kids to dentist appointments, soccer practices, after-school activities, church, Scouts, music lessons, and the list goes on.
And dinner: the highlight of the day, preparing and serving dinner to my family. After a long day on a construction site, Wayne knew that when he arrived home, dinner would be ready. We all looked forward to sharing this meal together whenever possible.
This section of the recipe book is called Mains, and while it refers to the main course of the meal, to me, it also means the main part of the life of a family—the gathering together to share the events of the day, to laugh, to complain, to listen, and to be a part of a whole. I’m grateful Wayne and I could create this tradition of gathering for dinner with our children, and it has paid the richest of dividends with their families now.
GRILLED FISH TACOS WITH CILANTRO-LIME SAUCE
Serves 6 to 8
Fish tacos are my absolute favorite. I made certain this recipe was included in the cookbook for that very reason. I can picture Nichole and Rocco from A Girl’s Guide to Moving On enjoying these tacos on a Friday night date.
Debbie Macomber's Table: Sharing the Joy of Cooking With Family and Friends Page 5