Posts Tagged ‘recipes’

Coffeepot Lasagna: Oxymoron or Good Eating?

June 23, 2012

Rolled Lasagna: Coffeepot Style

When my parents started getting older, it seemed that all they wanted to talk about was the weather and their grandchildren. Now the first topic is boring and there is not much I can do about it, but I must admit that I spend a lot of time talking to my children about their wonderful and sometimes not quite so wonderful children. I also spend a significant amount of time talking to my children about business, exercise (their’s and mine) and cooking.

My daughter discovered a recipe for rolled lasagna in early April and was concerned that it was not quite perfect. We talked about it and it sounded like something that could be done in my coffeepot but I didn’t get around to it until just before Memorial Day and have been too busy since then with my anti-inflammatory diet to worry about publishing new recipes.

However, I get two of my three Granddaughters for the first three weeks in August and this is another one of those fun meals that shouldn’t be possible to make. Even the name Coffeepot Lasagna sounds like an oxymoron. One of the most important things I learned with his meal is that you can cook the whole box of lasagna noodles and the ones that you don’t use can be frozen between layers of wax-paper and are perfectly fine for another day.

Naturally, my daughter and I never cook anything exactly the same way. She tends to be aware and adapt to the contemporary interpretations of old recipes and I tend to do it the old-fashioned way. It’s all good. When I cook, she loves it. When she cooks, I love it. The biggest difference in this recipe is that she included crumbled cooked sausage in her cheese mix for the filling, I sliced cooked meatballs and made it a layer on top of the filling. If I were including sausage, which I have in the past, I slice it and include it with the meatball slices or in a separate layer. Oh well, to each their own.

Rolled Lasagna

Ingredients:

1 cup Ricotta cheese
1/2 cup Parmesan
1 egg
4 oz shredded Mozzarella
handful fresh parsley minced

3 Lasagna noodles cooked as per box directions.

Method:

1. Cook all the noodles and freeze the ones you don’t use between sheets of wax paper.

2. Microwave one portion of frozen meatballs for the appropriate amount of time.

3. Mix the rest of the ingredients in a bowl.

Spread the Cheese Mix on the Lasagna Noodles

4. Spread the cheese mix on the noodles.

5. Place the sliced cooked meatballs on top of the noodles and dab a little sauce on top of everything.

6. Roll and spike with toothpick to hold.

7. Put a little sauce in bottom of coffeepot so nothing sticks.

Cooked Rolled Lasagna

8. Place meatballs inside and cook for two to four hours.

9. Enjoy

I haven’t made this in the three years since Dolores died but I am definite I will make it when my granddaughters are here. Truth be told, I forgot to dab the sauce on top of the cheese and meatball layer before rolling because it’s been too long, but that is the traditional way to do it.

Ah, I remember it well!

Everything from Soup to Nuts – Spicy Foods in the Old World and Asia

June 22, 2012

Italian Pumpkin Soup

When I used to visit Aunt Adel, she used to prepare a six course Italian meal described by her as “Everything from Soup to Nuts.” Now any one of the courses could have been a meal unto itself but if you were really Italian, which I was not, you learned to pace yourself, which I did not. 

I never much thought about the purpose of each course and why some foods were alleged to go together until I first started thinking about the Inflammation Factor and healthy anti-inflammatory spices. Now as I mentioned before on the post on pumpkin soup, the addition of a chicken breast and some carrots makes this a hearty meal and since pumpkin is still on sale, I decided to check it out and find out how healthy it was.

I went to the Nutritionaldata site to check for the calories, protein, carbohydrates and Inflammation Factor for each ingredient including a chicken breast and carrots. I added up the totals for everything in the pot and was amazed at how healthy this soup really is and how high the anti -inflammatory qualities are. The results have been divided in two to reflect that the pot holds enough food for two people or two meals.

Calories 319
Protein 46
Carbohydrates 30
Inflammation Factor 709

Now this is a very impressive balanced low calorie anti-inflammatory meal, just the type I wanted to experiment with on my detox. Since I never do anything half way, I added fresh grated ginger, hot pepper and celery and more than doubled the anti-inflammatory properties without altering the other values by much.

I begin to see the concept of “Soup to Nuts” when I checked the anti-inflammatory properties of Almonds which Aunt Adel traditionally served at the end of the meal and found out they also had a positive influence. The concept would appear to be that if the meal started with and ended with foods high in anti-inflammatory properties, you could indulge in whatever you liked in the middle courses.

Pinto bean Curry

This new knowledge got me to thinking about other old world foods so I checked on some Indian Recipes while searching for a vegan recipe. The pinto bean recipe was also an original Indian recipe and unmodified by me as I don’t know enough about Indian Foods to alter the spice blends, but “I know what I like.” Once again I was utterly amazed at how high the anti-inflammatory properties are.

Calories 586
Protein 19
Carbohydrates 82
Inflammation Factor 1141

I guess in the old days, the people of the world did not have the luxury of picking and choosing what they were going to eat and just ate whatever was available to survive. To compensate for what might be the ill effects of refined flour and white rice, they just added spices and balance to the meals and got on with their lives. In many of these cultures, people live longer than Americans despite drinking too much wine and eating refined grains and starches so, I guess spices could be important.

In my mind, the jury on anti-inflammatory foods is still out but I intend to monitor what I naturally eat for the next year and make my decision after I go through a winter where my level of aches and pains traditionally increases.

Spices and the Inflammation Factor

June 16, 2012

Spicy Fish and Baked Potato

I decided this week when I went on my occasional detox for 2 weeks and 2 days to not only drop all wine but to completely modify my diet to see if I could reduce my aches and pains. I know I like what I eat and I have settled on a fairly healthy diet of whole grains, potatoes with the skins on, vegetables, fruits and fish and chicken. I also like spicy food. There is a cute tool over at Nutrition Data, which allows you to track, carbs protein, calories and the total Inflammation Factor for the days consumption.

Pretty much like most people, I eat what’s available and what I crave. I found my consumption of fruits and vegetables is fairly constant so my carbohydrate loading is 150 to 230 grams and I am not likely to change until next winter when fruit is less abundant. I intentionally eat a high protein diet as it is necessary to feed by brain and body for my manic lifestyle so that is not gonna change. The range is 73 to 127 because I like vegan foods once in awhile and that might actually be a little low. Hence, the only number I can focus on is the Inflammation Factor and I am doing pretty good at maximizing but prior to my detox, I was not consistent as I varied from about -300 which is bad to plus 2000.

The concept is that by avoiding foods that rise your Inflammation Factor level, your joints and body will ache less. This diet has not been well received because meats, dairy, fruits vegetables, whole grains and beans vary all over the place, sometimes in a counter intuitive fashion. The huge variation in my diet came not from what I ate but from the spices I used and this I found comforting.

In my heart I know that poor people will eat whatever is available on the prior list without being cave men or vegans and the biggest difference is that people in the poorer nations will use more spices. I tend too look at the foods we chose to eat  as those that heal us, those that are habits and those that are available. I believe that the use of spices and cooking evolved at about the same time and that spices were included in meals to solve some problem know by the Village Shaman.

I do suffer back pains and have suffered chronic pain in the past and the naturally chosen spices on my list seem to top the scale for positive Inflammation Factor and are allegedly helping me. So I did a search of Top Ten Spices for many nutritionists  and compiled a list of the 30 because there was little consensus in the area. After researching those spices and searching for the highest anti-inflammatory properties The following ones were the only ones that could counteract a day of bad eating with enough positive value to turn the whole day positive while using reasonable quantities.

Spice                             Quantity                          Inflammation Factor.

Fresh Ground Ginger    1 Tablespoon                             903
Hot Pepper                       1/2 tsp                                 740
Turmeric                       1 Teaspoon                              508
Crushed Garlic             1 Tablespoon                             500
Onion                             1 medium                               257

It amazed me that their was only one person, Dr. Jeremy Webster, had the most agreement with all the other experts and also got all five spices and herbs with the greatest anti-inflammatory properties correct. He had the best records of anyone for compiling a Top Ten List as most agreed with him in general more than they agreed with each other. Unfortunately, I already had these five items on my list of good stuff so got nothing else for my efforts except that Cinnamon with is almost neutral on the negative side for IF factor made everybody’s top ten list except mine. I rarely use it but I guess I’ll start.

Duck Rack and Fish placed on Grill with Baked Potatoes

The picture above is the setup for me grilling spicy fish on my duck rack because I forgot to show it last time and it is a easy way to grill fish fillets. The anti-inflammatory properties of the two Grilled Spicy Tilapia fillets is an incredible 1944 because I eat all the spices and always have. The first time I tried it because my daughter told me about a similar meal with fewer spices and I just liked the idea after adding a few more of my favorite spices.

I never knew that tasting good could be good for me, but I’m learning.

Grilled Spicy Fish and Grilled Bok Choy

June 15, 2012

Grilled Spicy Fish and Bok Choy

Seems my daughter called a few weeks ago with a recipe for Tandoori Salmon which she got from a magazine called Cooking Light which promised a whole bunch of recipes involving 5 ingredients and 15 minutes. This is one of those slick magazines by the checkout counter in grocery stores published by the people at Coastal Living and Southern Living. The spice list was basic involving Ginger, Turmeric and Cumin.

I laughed and told my daughter I was starting to like and become a fairly decent Indian cook and was sure I had never cooked Tandoori because I didn’t have all the spices and this was so basic that it probably bore no resemblance to real Tandoori. She said she was OK with that because there were limits to what her daughters would eat. I checked Tandoori and I was correct, I didn’t have the spices on hand to cook that style but I could bring this basic recipe up a notch with spices traditionally used in Tandoori cooking. As a matter of fact, these spices are fairly traditional in all Asian Cooking. I used the rub with tilapia which is a fairly bland fish but could see it working with much stronger fishes like tuna.

My Spicy Fish Rub

Ingredients

1 oz ginger grated about 2 Tablespoons
1 T crushed garlic
1 tsp turmeric
1 tsp paprika
1/2 tsp cumin seeds
1/2 tsp garam masala
2 T Lemon Juice

Method:

1. The Ginger was grated and the spices and lemon juice mixed in a bowl.

Coated Bottom of Fish and Spice Mix

2. The spice mix was coated on one side of the fish.

Fish on Duck Rack with Both Sides Coated

3. The fish was placed on a duck rack for Grilling with the spicy side down. I use the duck rack because I don’t have to flip the fish or move it until it is over a platter. This prevents fish in the coals.

4. The spice mix was coated on the other side.

The Grill is set up for Bok Choy (top) and the Fish (bottom)

5. The grill is set up with areas to grill the Bok Choy and grill the fish.

Grilled Bok Choy

Grilling Bok Choy is simple and another nice and easy way to eat it. The Bok Choy is cut in half in the long direction, placed in a bowl and drizzled and tossed with Olive Oil.

The fish is placed on the grill and cooked for about 10 minutes. The Bok Choy is tossed on the vegetable area (top of grill picture) and cooked covered. Every couple of minutes toss it like stir frying. When done remove from grill and serve.

Coffeepot Meatloaf!

June 7, 2012

Turkey Meatloaf and Coleslaw

I love meatloaf. It is one of the all-time great comfort food and every family makes it good and every institutions gets it wrong. I made meatloaf, my wife made meatloaf, my mother-in-law made meatloaf and my mother made meatloaf. It was all different and all good. When I was still eating a lot of beef and pork, I kept ground pork and ground beef around because the mixture makes a pleasant meatloaf. I tried making meatloaf in my coffeepot several times and was not satisfied with the results. It was either messy, stuck to the mold or just didn’t work out correctly. It seems you are never too old to learn from your children and this meal was made possible by learning from both my son and my daughter.

While visiting my son, He and my Granddaughter were making cupcakes and I was just amazed to see how well Silicon Cupcake molds worked. You use them as standalone molds on top of a cookie pan and the cupcakes cook and nothing sticks to the mold. I just knew that they would be perfect for coffeepot meatloaf and I got some. After cooking each mold holds a 4 ounce piece of meat loaf so this meal is for two portions. I must admit I ate two of them for dinner because it came out so well and snacked on the third. Oh well!

None of my previous recipes came out particularly well as they are all too moist and there is no way to cook off the extra moisture in a coffeepot. For this success, I turned to my daughter who is an excellent cook and for more traditional cooking methods, you might want to visit Dinner By Dagny. The key to my success was her recipe for turkey burgers which I adapted into turkey meatloaf. She is a big fan of ground turkey and there are two secretes to her success. First, purchase quality ground turkey not the cheapest house brand and also start with a good recipe.

Turkey Meatloaf

Ingredients:

Meatloaf:

1/2 pound ground turkey
1 egg
1/2 T crushed garlic
1 handful of fresh Herbs (I used basil and parsley and minced the blend))
1/2 tsp Adobo or other seasoned salt
1/2 tsp cracked pepper (I put peppercorns in a mortar and pestle and cracked them)
1 Tomato diced
1/3 cup breadcrumbs (I grated the amount off a piece of frozen whole wheat bread)

4 oz tomato sauce to cover the meat. (I used leftover sauce)

Method:

Add all the ingredients to a bowl except the sauce.

1. Add all the ingredients to a bowl except the sauce.

Mix all the ingredients together and stuff the cupcake molds.

2. Mix all the ingredients together and stuff the cupcake molds.

Place carefully in the coffeepot and cover with sauce.

3. Place carefully in the coffeepot and cover with sauce.

Cook covered with foil for over 4-8 hours.

4. Cook covered with foil for over 4-8 hours.

5. Take out of the molds and serve.

This was excellent meatloaf and a double success. The turkey meatloaf was excellent and the molds did their job.

Thank You Andy and Dagny!

Indescribably Delicious Chicken Stew!

May 30, 2012

Indescribably Delicious Chicken Stew

When my brother, Walt and sister-in-law, Marge, come to visit, almost anything can happen in my kitchen. The pantry may be rearranged so it takes me six months of using up hurricane supplies to find everything again or all my cabinets are rearranged and glasses put directly above the sink even though I never use glasses and drink the water from a bottle and coffee and tea from my mug. The reason of course is that “everybody does it their way” and this would make it easier for guests. Now the only frequent visitors are my daughter’s family and their daughter (my niece) and the last time everyone came, they complained they couldn’t find anything because it had all been moved.

Oh well, none of this is important and worth worrying about so I just ignore it. Besides, sometimes I even learn something new. Like Marge does, I usually buy chicken thighs on sale and skin and bone them myself and the same with chicken breasts. Marge likes to cook and Walter prefers food cooked exactly her way with exactly the ingredients they use at home. This means at the end of a visit I end up with weird stuff I never use full of sugar and artificial flavors and colors which end up getting dumped. Every now and then a good idea sneaks up on me by surprise.

One year, after they were gone, I pulled some frosted over chicken parts out of the freezer for my next days dinner and when I started preparing my evening meal, I found a bag full of skin and bones with almost no meat. Naturally, I avoided confrontation and called my niece to find out what the heck I was looking at and it seems she knew the answer and this time it was logical. This was how her mom stored all the chicken parts from deboned chicken thighs and breasts and also the carcase from a roasted chicken after it was finished carving. She uses it as a base for chicken soup.

I liked the idea but decided to carry it to the next level. Since many recipes that call for a quarter teaspoon of a pinch of some spice are difficult to scale down, I hold the sauce constant and cut back on the meat and vegetables to four to six ounces of meat instead of a pound. Some times I will use the sauce and turn a vegan meal into a chicken meal, other times I will just save the sauce and add it to the skin and bones container and freeze it.

If the sauce is really good, it is likely to be rebuilt into a second meal. If I don’t think it was perfect, I will add it to the container of skin and bones and freeze it. The container could be quite eclectic with Pot Liquor from Collard greens and smoked turkey, sauce leftover from vegan or chicken curry, standard giblet gravy or pan drippings from a roast turkey or chicken. Everything vegan, chicken or turkey goes into the container. I don’t include any vegetables as the get mushy – just the sauce gets added to the container.

I don’t worry too much about the mixture of flavors. I also add the liquid from canned beans when the liquid is not added to the recipe. It seems that our local stores pack 5 pieces of chicken to a tray in the meat counter. Recently as I tightened up on my portion control, I add the odd pieces of chicken to the pot as I know I only need two small legs or thighs and cooking that extra piece in a pack serves no useful purpose as leftovers but does help build the pot of soup.

Pretty much the stew featured above was made from various sauces, skin and bones with one thigh and one leg. After defrosting and cooking for a couple of hours I removed the skin and bones and discarded them leaving just the thigh and leg. I added a handful of parsley and celery from my garden and a can of garbanzos with the liquid and a half cup of barley and let it cook a couple more hours. Next, I added the potato and carrot and 12 ounces of water as the barley had adsorbed all of the stock and it needed to be thinned out to cook the carrots and potato.

Sometimes, I add dumplings and leave out the potato. If I have leftover peas or corn, it gets added to the pot. Depending on my mood and what I have, I could also substitute brown rice for barley.

There can be no  recipe for this chicken stew because;

Indescribably Delicious Chicken Stew is a lifestyle.

 

Vegan Black Beans and Tomatoes with Brown Rice

May 9, 2012

Vegan Black Beans and Tomatoes with Brown Rice

I simply like black beans and complex flavors and this meal just popped into my head. I have eaten similar meals with barley made with chicken stock but this time I had a cup of cooked brown rice made with no flavoring or salt so it could easily be accompanied by strong flavors. Since it was a vegan start and I hadn’t defrosted any meat, I decided to stick with the genera.

The starting point was the red beans and brown rice which I had done a while back. In that recipe, I had started with uncooked rice and used vegetable broth instead of water and cooked it all day. I also used less spices. This time I only had about 5 hours which is enough for canned beans and cooked rice. Well the meal was full flavored and complex, I loved it but only ate about half of the cooked beans and tomatoes. The rice was 200 calories and the rest of the pot was less than 800 so I only had about 600 calories and was very comfortable. Even if I had eaten all, it would have ended up at less than a 1000 calories for dinner.

Vegan Black Beans and Tomatoes with Brown Rice

Ingredients:

1-2 T of olive oil
1 tsp mustard seeds
1 tsp cumin seeds
1 T minced garlic
1 T thin sliced ginger
1 medium onion rough cut
1 thin slice scotch bonnet hot pepper
1/2 tsp paprika
1/4 tsp oregano
1 package Sazon (optional)

1 can Black Beans
1 can diced Tomatoes

1 cup cooked brown rice or barley

Method:

1. Put all ingredients in the coffeepot and cook covered with a piece of foil for about 2 hours.

2. Add the Beans and tomatoes and all of the liquid to the pot.

3. Stir and let cook for another 2 hours.

4. Microwave cooked rice for 3 minutes.

5. Serve and Enjoy!!!

The most amazing epiphany I had with this meal is that 600 calories would really satisfy me. When I started my lifestyle change, I used to consume as much as 5000 to 6000 calories a day. including food and beverages and couldn’t concieve of a meal without meat.

Without thinking about it yesterday, I ate 1/2 coconut which has 700 calories, small amounts of celery probably less than 100 calories including dip, dinner 600 calories and wine 1000 calories or 2400 calories. I also walked 3 miles and worked in my yard for a few hours. Pretty much, I act like this everyday and I have lost all the weight I recently gained on vacations (about 10 pounds). I am now at 172 pounds with a 37 inch waste. That is down from 265 pounds with a 56 inch waist at my peak and 245 pounds with a 47 inch waist at the the start of my commitment to a lifestyle change.

Imagine that meatless days by choice and no perceived sacrifice. Amazing!!!

Best Ever Bok Choy

May 2, 2012

Best Ever Bok Choy and Smoked Turkey Wings

The more I learn about Bok Choy, the more amazed I am that I have never eaten this in my life until I grew it in my garden. The Chinese have been growing this amazing cabbage for 6000 years even though I find it somewhat bland and tasteless. So what’s amazing about a tasteless vegetable? A 6 ounce portion of boiled greens only has 20 calories and still supplies 144% of your daily need for vitamin A, 74% for Vitamin C, 16% of your calcium requirement and 10% of your iron needs.

I am also beginning to accept that Bok Choy is one of those tasteless food items which will take the flavor of whatever you cook with it and the recipe with balsamic vinegar and lemon was quite good. It finally dawned on me that very small changes in the ingredients make a huge difference in flavor and you can still avoid excess salt. With this in mind, it was time for me to revisit the Smoked Turkey and Bok Choy that was just OK.

The starting point for this recipe was a very simple stir fried Bok Choy recipe from food.com for Bok Choy and Garlic with butter and low sodium chicken broth. The two items that caught my attention were the use of butter for more flavor and once again longer cooking times which also worked well for the Balsamic Vinegar recipe.

Smoked Turkey and Bok Choy

Ingredients:

1/4 stick butter
2 T crushed garlic
1 onion
1 thin slice scotch bonnet
1 T fresh grated Ginger
5 oz smoked turkey wings
package bullion
1 oz rum
6 leaves large
12 oz water
sprinkle with salt

Method:

  1. Add the butter, garlic, onion and hot pepper to the coffee pot and let cook for about 1 hour until the onion glazes over.
  2. Add the grated ginger root, bullion, turkey wings and rum to the pot.
  3. Cook covered for four or more hours.
  4. Strip the leaves from the stems of the bok choy. Cut the stems into bite size pieces and shred the leaves.
  5. Put the bok choy in the pot on top of everything else and pass the water through the coffee maker be sure to use enough to cover the leaves.
  6. When the water is done dripping, stir the pot and let cook for two more hours.

I was very pleased with the result and look forward to eating this again. In my mind, it is equally as good as the smoked Turkey and Collard greens I had previously made. A bonus for those who don’ like the smell of cooking collard greens, bok choy has none of that strong cabbage smell which is perhaps why it has very little cabbage flavor.

I Finished My Book!!!

April 30, 2012

I finally finished my most recent project and it is available for distribution. My Book, “An Introduction to Coffeepot Cooking: How I Lost 101 pounds with Portioned Controlled Meals”, is now available from Amazon as a Kindle e-book.

The focus is not on the food I ate, but the commitment that I made to my family to lose weight so I would avoid another premature death in the family. I would like to say that the entire process was driven by their love alone, but secondary influences included a stroke and a disc replacement surgery both caused by my being too fat for too many years. At $2.99 this little book will hopefully be a guide to others who are obese and need to shed a few pounds. It took me 65 years to recognize that there are no secrete diets, magic pills or special foods that will make you lose weight and become healthy.

My Ebook for Kindle

In writing this book, I came to understand that there were only three changes in my life that led to the loss of 101 pounds in a fairly painless manner spread over 2 years. Here’s the secrets if you want to call it that:

  1. Eat less all day and for dinner.
  2. Drink fewer calories whether it’s beer, wine, liquor, juice, soda or smoothies.
  3. Exercise more, at least 20 minutes every day and an hour or more a few times a week. (the hour can include heavy yard work or work on your home.

Now that you know the secrets, I hope you still buy the book whether for yourself or a friend. I started this process while morbidly obese and out of shape and have encouraged others who were even fatter than me and in worse shape. Fortunately, I had daily encouragement from my family and weekly assessments with positive and sometimes critical reminders of the need. I also looked positively on the help I received from my Creator who reminded me with my minor stroke and the need for a disc replacement that I had to take care of my body and the gift of life if I wanted to keep enjoying myself for as long as possible.

For those who don’t have a Kindle reader, you can get a free one for your PC, laptop, tablet or iPad. computers and still buy the book. I will post follow-ups as the book becomes available for other electronic media and in print

Giambotta, Italian Stewed Chicken

April 28, 2012

Giambotta, Italian Stew?

I am indebted to Maria Pitella for reminding me of this meal and I never knew that Giambotta meant Italian Stew. My Mother-in-Law and her Brother were both born in Italy and my wife was a great Italian cook as were her Mother and Aunt. Now the family all favored every type of pasta with red sauce or very good meat as her Grandfather and Uncle had run a Butcher Shop. The red sauce would have seafood or three types of meat, veal, pork (or sausage) and beef (usually meatballs or Braciole).

My wife never made this stew and for good reason. She liked her chicken barbequed and beef, in any recipe including stew. On rainy days, you could almost count on beef stew and on the very rare occasions that she made this, I am not sure if she made it in an Italian style or an Irish style and she simply called it chicken stew. But this is the way Dolores made it with the principle difference being the inclusion of carrots and thickening the gravy with a rue.

Chicken Stew:

Ingredients:

1 potatoes peeled and diced
2 carrots coined
1 1 piece mild Italian sausage sliced into chunks
1 boneless chicken breasts sliced into strips
2 T cup of extra virgin olive oil
1 oz rum
1 small red bell peppers sliced
1 medium onions sliced
1 stalk celery cut into small pieces
1/4 tsp of oregano
1 Bay leaf

1 bullion and 12 oz. Water
cold rue (1 T butter 1 T flour )
salt and pepper to taste

Method:

  1. Mix a tablespoon of room temperature butter with a tablespoon of white flower until smooth set aside.
  2. Precook the carrots for an hour in a foil covered coffeepot using about 1 tsp of salt with the cut up carrots and potatoes to the coffeepot and passing 8 cups water through the coffeemaker portion prior to covering with foil. Save and set aside.
  3. Put everything else into the empty coffeepot and cook covered for about 2 hours.
  4. Add the potatoes and carrots and run 12 oz of water through the coffeemaker.
  5. Give the pot about 1 hour for the carrots and potatoes to get hot.
  6. Decant the broth a little at a time into the rue until all the liquid is mixed with the rue. Return it to the pot. Serve when ready.

This was very good but more than a meal for one person but not quite enough for two unless I used more potatoes. That means I had leftovers because I didn’t plan ahead which I definitely try to avoid having around. The only way I am winning “The Battle of the Bulge” is by waging my constant “War Against Leftovers.” In this case I got rid of them by eating them as a snack the next day. They were quite good.