The Maia Cookbook

Chicken Soup

Ingredients:

An chicken carcass
3 big onion
1 head celery
1 lb carrots
2 14-oz cans diced tomatoes, drained
Frozen peas

Directions:

Put chicken carcass in Instant Pot. Cover with water. Set for 90 minutes.

Dice vegetables. Saute/steam in large pan.

When chicken stock is done, strain the carcass through a sieve. Remove edible parts of chicken if you're not lazy.

Put together stock, edible chicken, and vegetables. Simmer if vegetables aren't fully cooked yet. Consume with noodles/rice.

Mac & Cheese

Ingredients:

Noodles
Freshly-grated cheese (cheddar, Gruyere)
Milk
Rice flour & butter
Rice Chex

Tuna noodle casserole

Ingredients:

Noodles
Freshly-grated cheddar cheese
Rice flour & butter
Canned tuna/salmon
Frozen peas
Optional: Onion, celery, milk
if baking: crushed Rice Chex (or breadcrumbs)

Directions:

Cook noodles.

Make cheese sauce as if for mac & cheese; slightly thicker than normal. Add canned fish with water.

Saute onion & celery.

Mix noodles, sauce, and vegetables (including peas, straight from frozen).

If baking: Preheat oven to 350. Grease a baking dish. Put in casserole & top with crushed Rice Chex mixed with melted butter. Bake for about a half hour, until bubbling.

Pickled ginger salad

Ingredients:

Sweet pickled ginger (pink or red)
Napa cabbage or Savoy cabbage
Tomato
Sesame seeds
Sliced almonds
Lime
Fish sauce
Sesame oil & other oil
Can also add: toasted cashews, fried garlic, fried onions

Directions:

Slice all the solid ingredients. Mix lime, fish sauce, and sesame oil with a little pickling juice from the ginger to make the dressing. Serve with ingredients in piles, to be mixed at eating time.

Greek Salad (Gralad)

Ingredients:

Lettuce (Romaine is preferable)
Tomato
Cucumber
Kalamata olives (accept no substitutes!)
Feta cheese
White wine vinegar (rice vinegar or white are also ok; add sugar if using white)
Olive oil
Freshly grated black pepper & salt

Bell peppers
Pickled artichokes
Green olives

Directions:

Slice up everything. Dice the Kalamata olives by putting them in a pile and skrittering the knife all over them.

Dressing should be ~even quantities of white wine vinegar and olive oil, with black pepper until it looks pretty peppery and salt to taste.

To store, keep the lettuce DRY; all the other vegetables can be stored together. Dressing & Feta should be separate for best results.

Avocado & Orange Salad

Ingredients:

Butter lettuce (accept no substitutes!)
Ripe avocado
Orange (or grapefruit if you're a heathen)
White wine vinegar (rice vinegar or white are also ok; add sugar if using white)
Olive oil
Freshly grated black pepper & salt

Directions:

Peel the orange and cut into small pieces, removing extra pith.

Cut up avocado. Make dressing (like for Greek salad but with less pepper). Mix avocado roughly in the dressing to get some avocado bits into it.

Mix all ingredients at the last minute.

Dressing & chopped fruits can be stored together.

Lissa Salad

Ingredients:

Lettuce: spring mix or baby spinach
Tomato
Bell pepper (preferably orange/yellow)
Cucumber
White wine, red wine, or balsamic vinegar
(optional, for dressing) Dijon mustard
Olive oil
Freshly grated black pepper & salt

Carrot
Celery

Basil
Green onion

Directions:

Make dressing with vinegar, olive oil, mustard, pepper, and salt. You can try to properly emulsify it with the mustard, but it doesn't matter too much.

Chop tomato, cucumber, and bell pepper into small pieces. Julienne celery very thin, and julienne or grate carrots (they're hard to chew). Cut basil and/or green onion into thin ribboned pieces.

Mix all ingredients at the last minute.

Store in the following groups: a) lettuce (dry), b) green onion/basil, c) other vegetables, d) dressing.

The Maiger Cookbook