Tag Archives: lunch

Apr21

Black Bean Soup

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I love beans.  Beans were very important in my mother’s life in Holland where she resided within a family of 12 with scant financial means.  The beans found in Holland were a real staple for their family during winter.  My very American in-laws also used beans for their staple survival diet.  They lived on the Central Coast of California during the depression right near King City. That tiny town, of Steinbeck fame, grew and still grows the most fabulous “Pink Beans”. You must buy them straight from King City because the other pretend pinks found elsewhere do not compare.   I truly learned how to cook beans from “Mom” (Mother-In-Law).  The Van Horns shot the deer, grew the veggies, and ate the beans. That’s how they survived during that difficult period. Luckily they lived in an area which provided that wonderful eatable bonus.  Beans are nutritious and full of fiber. When mixed with rice or the like, they make a “perfect protein”.  Oh hale to that little bean: it was even buried with the pharos in Egypt to make sure that their last journey was healthy and fulfilling. The world leader today of the dry bean is Brazil; the USA is 6th in line. So, with that entire in mind, herewith is a black bean recipe that I hope you’ll all enjoy.  

Black Bean Soup

4 to 6 servings

Here’s a dish that besides being delicious, low in calories and healthy. is quick and easy to make.  You could serve it with yogurt biscuits or tortillas of course.  You can use your very own cooked black beans or for the quick version, CANNED. 

Ingredients:

2 Tblsp. Olive Oil

2 Medium Yellow Onions, chopped

1 Tblsp. Minced Garlic

2 Tblsp. Chopped Uncooked Bacon

1/2 Tsp. Crushed Red Pepper Flakes (leave out if you don’t like the heat)

S&P to taste

3 Cups Cooked Black Beans (if using canned and with juice, reduce the stock to 3 ½ C. However, you can also drain the beans from the can and then use the 4 C. of stock)

4 Cups Beef Stock

Minced Cilantro Leaves and Sour Cream or Yogurt For Garnish

Directions:

1. In a large pot, heat the olive oil over medium heat and after a minute or so, add the yellow onions and garlic.  Stir until they are soft (5 minutes or so).

2. Add the beans, stock, red pepper, S&P, bacon and stock.

3. Bring to a slight boil and turn to medium low.  Simmer uncovered, stirring every now and then for about 15 minutes.

4. At this point you can either mash the contents of the soup with a potato masher, or you can puree HALF of the soup in a blender (so as to leave some whole beans in the soup).If blending, pour the contents back in the pot.

5. If you wish for an extra smooth, creamy texture you can do the following: Take an egg yolk that is very clean of the white and beat it with a fork in a small cup;add some of the hot soup liquid to it and beat some more; then add the egg contents to the mixture in the pot.

6. Serve it topped with cilantro leaves and a generous dab of sour cream or yogurt. You can also top it with some crumbled white and/or yellow cheese or tomato bits. You can even float a bit of sherry on top or sprinkle some lime juice in it.

Additionally, other spice variations while cooking would be adding cumin or curry.

 Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her or comment on the blog tempinnkeeper@mindspring.com              http://blog.tempinnkeeper.com

Apr20

Orange Scented Pork & Veggie Stew

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Orange-Scented Pork and Veggie Stew

Serves 6

The weather report is saying: tomorrow a little snow with rain; the day after a chance of sun, cloudy and partly cloudy and warmer with temps ranging from 30 to 60; the day after that a little snow with a chance of thunder; well you get my drift.  It’s spring and wait one minute because the weather will not be the same as it was the minute before.  Spring is fun and full of surprises. I’ve never down hilled with lightening and thunder looming overhead, however, the other day I thought that might have been a possibility. Anyway, one thing is for sure, here in our gorgeous mountains it’s perfect weather now to enjoy this wonderful stew.  Pork can be a nice surprise for the shopper in these difficult economic times because it’s usually priced very reasonably—depending on the cut of course.  A stew can use many different cuts of meat and in this recipe I actually used the thinner pork loin chops which truly were priced very well.  So, here you go and I hope that you’ll enjoy this as much as I have.

Ingredients:

2 ½ Lbs. boneless pork shoulder cut into 2 inch cubes or I used the thinner pork loin chops (with a bone) cut the meat into cubes and inserted the chop’s bones in the cooking process.  I took the bone out before serving.

S&P

2 Tblsp. Olive Oil (more if needed)

2 Onions Diced or Thin Sliced (I like mine thin sliced)

1 Tblsp. Minced Garlic

2 Cups Italian Style Diced Tomatoes With Juice (if you wish a thicker stew, drain the tomatoes before adding them.)

1 Tblsp. Brown Sugar

Zest of 1 Orange (Removed in a 1 long strip if possible, if not, that’s OK)

3 C. Chicken Broth

1 C. Dry White Wine or Dry Vermouth

4 Carrots–halved lengthwise, then cut in 1” lengths

2 Parsnips- prepared like the carrots

4 Tblsp Chopped Fresh Mint Leaves

Vermicelli, for serving with the Stew—Rice is OK as well

Directions:

1.        Parboil in very little water the carrots and parsnips for 3 minutes.

2.        Season pork with S&P. Place the olive oil in a large pot over medium heat and brown the pork for about 6 minutes.  Remove and set aside.

3.        Reduce the heat to low, adding more oil if needed, and cook the onions and garlic until soft, about 10 minutes, stirring occasionally.

4.        Add the tomatoes, sugar, orange zest, chicken broth, and white wine.  Return pork to the pot and bring to a boil over high heat.  Reduce heat to medium-low and simmer, partially covered for 1 hour. (If you used the thinner pork loin chops, the time may be only 30 to 45 minutes) Stir in carrots and 2 Tblsp.of the mint.  Season with some more S&P if needed. Cook partially covered until the pork is tender, about 15 minutes longer.  Remove and discard orange zest if you wish-however, I think it’s sort of fun to keep it in.

5.        Sprinkle with the remaining 2 tablespoons of mint and serve over the vermicelli or rice.

6.        Since you still have one left over orange this is what I serve the stew with: a fresh lettuce that has thinly sliced raw red onion and cut orange segments in it ;or I thin slice some Brussels sprouts and sauté them gently in a mixture of butter/olive oil and some brown sugar. Right before they are done, I add the cut orange segments.

 

  Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ margot6@mindspring.com for comments or ideas

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

Apr20

Turkey Meatball Soup & Duxelles

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Just in time for our recent storms and brrrr weather, here’s a two for one column this week.  Enjoy!!!! And as always, Bon Appetit

Turkey Meatball Soup

4 to 6 servings

Ingredients:

2 Beaten Eggs

1 Cup Bread Crumbs

4 Tblsp. Grated Parmesan or Romano Cheese

2 Tblsp. Chopped Fresh Parsley

2 Tblsp. Chopped Onion

1 Minced Garlic

S & P to taste

1 Lb. Ground Turkey

2 Cups Garbanzo Beans (you can use a can; however, I usually make mine fresh.  They are so easy to make and so much better than the canned variety.  Follow the directions on the bean pkg.)

2 Cups of Good Beef Broth

1-14 ½ oz. Can of Italian-Style Stewed Tomatoes

1 ½ Cups of Water

3/4 Cup Sliced Fresh Mushrooms or Reconstituted Dried Mushrooms or Duxelles *

1 Tsp. Italian Seasoning

3/4  Cup Already Cooked Wild Rice Mix and/or Long Grain White Rice

4 Cups of a Combination of Chopped Kale, Cabbage, Parsley, Cilantro, Brussel Sprouts

Directions:

In a medium mixing bowl, combine the first 7 ingredients and then add the ground turkey. Mix well and make small sized meatballs (1 inch circumference more or less). In a large skillet sprayed with non-stick spray, brown the meatballs over medium heat (about 8-10 minutes) turning them until evenly browned  (I turned them with two tablespoons) and done.  They will be a bit dark on the outside which is just fine.  Set them aside for the moment.

In a large pot, stir together the next 7 ingredients and then add the meatballs. Then place the pot over medium high heat till the mixture comes to a low boil.  Simmer covered for about 15 minutes.  For the last step, add the vegetables, bring to another boil, reduce to a simmer and cook till the vegetables are tender.

Serve in bowls with some shaved parmesan or Romano on top along with some crusty bread or nice bread sticks.

*More about Duxelles

Thanks to Mark Bittman for my discovery of this:

Here’s an additional wonderful thing to keep in your freezer and have on hand for whenever.  It’s great to put in soups, stews, omelets, etc.

3 Tbls. Butter or Olive Oil

¼ C. Minced Shallots, Scallions, or Onions

1 lb. Any Kind Mushrooms-(stems and all)

S & P to taste

¼ C. Fresh Parsley Leaves, Minced

Place the butter or olive oil in a large, deep skillet and turn heat to medium. Just as the foam begins to subside, stir in the shallots/scallions/onions. Cook, stirring occasionally until they soften—3-5 minutes

Stir in the mushrooms.  Cook, stirring until they have given up most of the liquid, about 10 minutes.  Turn the heat to low and continue to cook stirring until almost all the liquid has evaporated.  Season well, then stir in the parsley.

Use immediately or refrigerate (1 week) or freeze.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.

Apr20

Yogurt Biscuits & Apple Butter

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vinaigrette & Palm Soup pics 005Yogurt Biscuits & Apple Butter

Day Light Saving time was first conceived in an essay called “An Economical Project” by Benjamin Franklin while he was in Paris in 1784.  As well, while abroad, he supposedly consistently asked his wife Deborah to ship him barrels of apples because he believed that “An Apple a Day Keeps the Doctor Away”. Therefore, just in the nick of time after Day Light Saving Time has arrived, here are two recipes that besides being delicious, take no time what-so-ever to make; so these tasks will SAVE you time and you will be able to enjoy some home made delights at your leisure even during the evening’s brighter hours.

Yogurt Biscuits

Makes about 20 really good ones

2 Cups all purpose flour

1 Scant Tblsp. Salt

3 Tsp. Baking Powder

1 Tsp. Baking Soda

2-5 Tblsp. Butter (more are better and I use the 5)

1 Cup Plain Yogurt

1. Preheat Oven to 450.

2. Mix the dry ingredients in a bowl and cut in the butter. (I use 2 knives to cut the butter, as taught in my 8th grade home-economic class and then I use my hands because the butter really needs to be thoroughly blended; or do it the easy modern way– in a food processor)

3. Stir in the yogurt till well blended.

4. Drop tablespoons of dough (and I use my hands to form a nice little flat ball) on a parchment lined cookie sheet.

5. Bake for 12 to 15 minutes or till golden brown on the tops.

They are best devoured within 15 minutes, however, I think that they are still good later in the day and they seem to freeze just fine.  I warm them up at room temp.

(My inspiration for these comes from Mark Bittman.)

Apple Butter

Makes about 2 cups

1/2 Cup Water or Apple Juice

1 Tsp. Cinnamon

3/4 Cup Sugar

1 Half-Inch Slice of Lemon

1/4 Tsp. Allspice

1/2 Tsp. nutmeg

1/4 Tsp. Cloves

1/8 Tsp. Salt

1 lb. Well-Flavored Green Cooking Apples, Peeled, Cored, and Cut Into 1/8’s

(The stores are full of them at the moment.)

1. Into a blender/processor put all of the ingredients. Cover and blend on high for 15 seconds.

2. Pour into a saucepan and cook over very low heat for 45 minutes, stirring occasionally, until the butter thickens. .

3. Pour into appropriate containers and keep in the refrigerator or into hot jars and seal.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.

 

Apr20

Hearts of Palm Soup

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vinaigrette & Palm Soup pics 005A Mark Twain Egg Recipe & A Creamed Hearts Of Palm Soup

(A Bit Of The Silly & A Bit Of the More Serious)

 April 1st, this coming Sunday, has connected to it a bit of the silly, April Fools’ Day, and a bit of the more serious, Palm Sunday.  So, today, in anticipation of this Sunday, I am offering two recipes.  The first was suggested by Mark Twain for Fanny’s cookbook:

Eggs a la Canton, Williamsport, Trout Run and Way Stations.Divest two genuine eggs of shell and claws, being careful to avoid breaking the same.If you break ’em, begin again at the top of the recipe and proceed anew.Lay the plumage and cackle on one side, roll the remainder very thin, add baking powder, and boil in a pudding bag over a slow fire for a week.Tie with baby ribbons and serve cold. (Quoted in “Ways of Cooking Eggs,’ New York Times, April 4, 1909, p X12 from the cookbook of actress Fanny Davenport.) Margot’s suggestion : Don’t Try It!

This April 1st is also Palm Sunday which is a Christian moveable feast that commemorates Jesus’ triumphal entry into Jerusalem and takes place about a week before his Resurrection. The word Palm always makes me think of the often underused Hearts of Palm. They really are wonderful in salads or in cooked dishes.  The heart of palm is a vegetable harvested from the inner core and growing bud of certain palm trees which now a days are mostly procured from South America and even from HI.  I do enjoy them greatly and so here, I offer what I think is a very nice recipe for this time of the year.

Creamed Hearts of Palm Soup ( 4 to 6 servings)

Ingredients:

3 Tblsp. Butter

2 Tblsp. Flour

1 C. Chopped Yellow Onions

1 Tsp. Minced Garlic

1 ( 16 oz.) Can Hearts Of  Palm, Drained & Chopped

1/2 Cup Dry White Wine (if you don’t have that, dry white vermouth will do)

3 ½ Cups Good Chicken Broth

3/4 Cup Heavy Cream Or Half & Half

1/2 Lb. Shrimp (defrosted or fresh w/o tails)

2 Tblsp.Chopped Parsley Leaves  Or Chopped Chives For Garnish

Instructions:

In a large pot, melt the butter over medium-high heat.  Add the onions & flour. Sauté until onions are tender, 3-4 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds.

Add the hearts of palm and stir to combine.  Add the wine and bring to a boil.  Cook until reduced by ½, about 3 minutes or less.

Add the broth, stir to combine, and bring to a boil.

Reduce the heat and simmer, stirring occasionally, until the vegetables are very tender, 20-25 minutes

Remove from the heat.  Pure the ingredients in a blender.  Return them in your pot to medium heat and add the cream.

Stir in the shrimp and cook until heated through, 3-5 minutes.

Adjust the seasoning with salt and white pepper, to taste.

If not serving directly, keep warm on very lowest heat.

Ladle into bowls or cups and garnish with parsley or chives.

This soup is also excellent after being refrigerated and served very cold.

I serve this with my homemade yogurt biscuits and a side dish of an artichoke, cold asparagus, or mixed greens with my homemade vinaigrette.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.

Apr20

Eggs Picante

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Eggs Picante

Eggs Picante

Eggs Picante

Here’s a recipe that is has four things going for it:

  1. It’s super easy to make.
  2. It’s healthy and can easily be not full of calories with the right ingredients.
  3. It looks pretty, decadent and like a soufflé. You and your guests will be impressed.
  4. It can be easily varied to your heart’s desire.

I love recipes like that—don’t you?

Ingredients needed for the basic recipe:

6 large eggs

6 heaping tablespoons plain yogurt (can be any style and even non-fat)

½ Cup Picante or Salsa Sauce

½ Cup grated Cheddar, Jack or a Mexican style Cheese

Preheat oven to 375 degrees

In a blender, whip eggs and yogurt until frothy.

Spray a pretty 9 “pie dish with non-sticking spray and pour the eggs and yogurt into it.

Bake until firm/set and the top is golden (about 20 minutes)

Spread picante sauce over the eggs and sprinkle top with the cheese.

Bake for about 5-10 minutes longer or until cheese has melted.

Some Variations on the Basic

If you wish, you can make individual ones in non-sticking sprayed ramekins.  I use one egg and one heaping tablespoon yogurt per ramekin.   Place the ramekin(s) on a cookie sheet and bake at 400 degrees (because they are on a cookie sheet) for 15 to 20 minutes (or until eggs are firm and it’s started turning golden); top with sauce and cheese for five minutes more.

If you have left-overs, they can be refrigerated and reheated in a micro for a little bit.

This goes very nicely with corn bread, Indian Nan, tortillas or yogurt biscuits.

I have also used a nice Hollandaise instead of the picante for a different variety sauce. For the cheese, it can be a shredded Muenster. A little slice of Canadian bacon, some asparagus, and an English muffin for the side for Eggs Hollandaise is perfect.

This is a recipe that you can throw your imagination into and can be easily varied.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.

Apr19

Vinaigrette Dressing (hearty & also good for artichokes,etc.)

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I have a green singing Finch named Bandit because he has a little mask on. He sings prettier than any canary and loves his greens. In his salad bowl I place lettuce, kale, broccoli, Brussels sprouts, and cabbage all of which he loves.  He knows what’s good for him and so do I.  I often make myself a huge raw chopped vegetable salad bowl including the same foods as Bandit eats plus some more goodies like onions and anchovies—either the more pricey mild white kind or the normal stronger tasting variety.  The anchovies, onions and this really yummy vinaigrette dressing I don’t give to Bandit, however, I sure do enjoy them for myself.

Vinaigrette Dressing

(Makes about 1 ½ Cups)

In a blender put the following and blend at high for about 20 seconds:

¼ C. Red Wine Vinegar

¼ C. Balsamic Vinegar

¼ C. Lemmon Juice

1 C. Olive Oil

¼ Tsp. Pepper

1 Tsp. Dry Mustard

6 Stuffed Olives (I use my martini green olives with pimentos)

1 Tblsp. Drained Capers

2 Green Onions coarsely cut or 2 Tblsp. Chopped Regular Onion

¼ C. Either/Or Combo of Chopped Parsley and Cilantro

2 Cloves of Garlic (either put in blender with the above or chop fine and put in dressing after blended)

Pour into a jar, cover, and store in refrigerator.  To un-gel from refrigeration, place bottle in a cup of warm water.

This vinaigrette is also very good as a dipping sauce for cooked and chilled artichokes.

 Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ margot6@mindspring.com for comments or ideas

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Apr19

Whole Chicken Thigh Soup

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The cold virus is going around.  I know because I caught it.  In calling my doctor’s nurse, she said that it would take about 7-8 days to recuperate; that I should rest; drink a lot of fluids, and make chicken soup. That’s exactly what I did and I also looked up on-line to see why that “old fashioned chicken soup remedy” was so good for you.  This is what I found out:

For starters, chicken has been shown to inhibit the production of neutrophils, white blood cells that eat bacteria and cause inflammation and mucus production (i.e. stuffy nose, sore throat, phlegm, etc.). This is important because while neutrophils kill pathogens, their antimicrobial products damage host tissues. Chicken contains cysteine, an amino acid that is thought to help thin mucus in the lungs, making it easier to expel. It sure seemed to help me. Herewith is a recipe that I used. I like it because it has a nice combination of rice, orzo, lentils; the spices seem to meld together beautifully; and it’s a dish that you can taste even when your taste buds are at their worst.   

Whole Chicken Thigh Soup a la Margot

Actual Cooking time 1 hour

3 or 4 Whole Well Rinsed Chicken Thighs (With Skin Preferably)

3 Sprigs of Fresh Thyme or ½ Tsp. Dried Thyme

2 Sprigs of Fresh Oregano or ½ Tsp. Dried Oregano

2 Tblsp. Chopped Fresh Parsley or 1 Tblsp. Dried Parsley

3-4 Bay Leaves

½ Tsp. Red Pepper Flakes (or more if you like)

1 Tsp. Panch Phoron( a Bengali combo of cumin, fennel, mustard, nigella & fenugreek)

Sea Salt & Ground Pepper to taste

2 Tblsp. Butter (I used salt free)

1 Tblsp. Olive Oil

1 Large Onion, Sliced Thin

4 Cloves of Garlic Coarsely Chopped

2 Tblsp. Fresh Cilantro- Coarsely Chopped or 1 Tblsp.Dried Cilantro

3/4 C Rinsed Lentils

¼  C Brown Rice

¼ C Long Grain White Rice

½ C Orzo

4 C. Chicken Stock

6 C. Hot Water

  1. Heat butter and olive oil on medium high. Stir in garlic, onion, and Panch Phoron until garlic and onion are soft (about 5 minutes).
  2. Add hot chicken stock and water. Bring to a slow boil and turn heat to medium.
  3. Add chicken thighs and remainder of spices & cilantro.
  4. After 10 minutes add brown rice.
  5. After 30 minutes add lentils and white rice.
  6. After 50 minutes add orzo.
  7. Total cooking time is 60 minutes.
  8. Before serving, remove bay leaves and sprigs of oregano and thyme if you used fresh ones.

If desired, add chopped fresh spinach or kale to soup about 5 minutes before serving.

You also can add some chopped carrots about ½ way through cooking.

When serving/eating, you can squirt a bit of lemon juice on top or serve with lemon slices for guests to spritz themselves; and/or also  serve or add a bit of freshly grated parmesan as an additional topping.

 

 

Apr19

Lentil & Pork Soup

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Lentil and Pork Soup   

Ingredients:

2 Tblsp. Olive Oil

½ chopped onion or up to 2 C. sliced leeks(add some greens)

2 chopped cloves garlic

S & P

1 tsp. fresh thyme (or dried)

½ tsp. ground cumin

Chopped carrot(as much as 1 1/2 C)

Chopped celery(as much as 1 1/2C)

A little tomato juice or 2 tblsp. tomato paste

1 C. dried lentils

1 thin sliced fresh pork chop—cut up in small pieces (or 1 lb. kielbasa sausage sliced in ½ and cut up)

4 to 6 C. chicken stock(6 if using 3 C  carrots & celery)

Dried parsley flakes or fresh chopped parsley

Directions:

Heat oil in heavy stock pot of medium heat.  Saute leeks/onion, garlic, S&P, thyme, and cumin until leeks/onion is soft.  Stir in carrots and celery and sauté another 5 min. Add chicken broth, tomato juice, and lentils.  Cover and simmer for 15 to 50 min.  Stir in pork and simmer another 10 min.

 

Serve w/parmesan cheese

 

 

Apr19

Guacamole Soup & Duxelles(mushrooms)

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Guacamole Soup (Home and Gardens Soups and Stews)

 

1        ½  C. chicken broth

1 C half & half or light cream (I used 1 C. of European Style yogurt)

1 large avocado (I used 1 ½ smaller ones)

2 Tbls. Salsa

1 Tbls. Snipped fresh cilantro or parsley

1 Tbls. Lemmon juice

1/8 C. thinly sliced green onions

S&P

Several dashes bottled hot pepper sauce

 

Put in blender and process.  Refrigerate and serve cold.

Garnish with lime wedges, sour cream (or yogurt), sliced green onion and chopped tomatoes.

 

 

 

Duxelles  (musrooms)

 

Makes about 1 C.

Keep refrigerated for about 1 week or freeze

 

3 TBLSP.. Butter or olive oil (I used a combo of both)

¼ C. minced shallots, scallions, or onions (I did onions because I didn’t have the others)

about 1 pound minced mushroom—(preferably an assortment even some dried)

S&P

¼ C. minced fresh parsley (I used dried)

 

  1. Place butter/oil in large deep skillet and turn heat to medium.  As the foam begins to subside, stir in the shallots (whatever).  Cook, stirring occasionally, until they soften—3 to 5 min.
  2. Stir in the mushrooms.  Cook, stirring until they have given up most of their liquid, about 10 min.  Turn the heat to low and continue to cook, stirring, until almost all the liquid has evaporated.  Season well, and then stir in parsley.  Use immediately or refrigerate or freeze.