1 small package instant chocolate pudding
3 1/2 cups cold milk
1/2 bottle red food coloring
1 baked pastry pie shell
METHOD:
Mix both packages of pudding with the milk in a large bowl until slightly thick. Tint with the food coloring until desired "blood-like" color is obtained--about 1/2 a bottle. Chill in bowl until set. Once pudding has solidified, stir slightly and mound into prepared pie shell--the lumpier the better. Serve chilled.
LT. COMMANDER TUVOK
*It was hard to pin Mr. Tuvok down to a favorite recipe; he failed to see the logic of sending his meal preference to an unspecified destination in the Alpha Quadrant. So I accessed the replicator sub-routine and discovered this version of Plomeek soup has been requested more than any other, so I assume this is Mr. Vulcan's favorite.*
PLOMEEK SOUP
~Serves a crew of 4-6~
1 bunch fresh spinach
1/4 cup medium onion, minced (about 1/2 medium onion)
1/4 cup celery (chopped, including leaves)
1 tablespoon butter
2 tablespoon flour
3 cups chicken broth
1/2 cup cream
1/4 cup medium sherry
1/4 teaspooon nutmeg
to taste salt, white pepper
METHOD:
Wash spinach carefully, and discard any thick stalks. Melt butter over medium heat. Add onion and celery and sauté until onion is translucent (about 3 minutes.) Stir in flour, add salt and pepper, and cook for 2 minutes. Add chicken stock, stirring well. Heat until it starts to boil, stirring frequently. Add spinach and simmer for 15 minutes. Remove from heat and allow to cool for 15 minutes. Using a food processor with steel blades, or a blender, puree the mixture in batches until it is smooth with dark green flecks. Return to a medium heat, taste and correct seasoning. Stir in cream, sherry, and nutmeg. Do not allow to boil. Serve immediately.
ENSIGN HARRY KIM
*Mr. Kim is a bit of a traditionalist, having a taste for Asian food, especially Szechwan dishes. Who would have thought the quiet Ensign liked it hot?*
KUNG PAO SHRIMP
~Serves a crew of 2-3~
1 pound raw jumbo shrimp, peeled and deveined
5-6 tablespoons water
4 tablespoons cornstarch
2 1/2 cups peanut oil
2 green onions, finely chopped
1/2" piece of ginger root, peeled and finely chopped
1 tablespoon rice wine or dry sherry
1 tablespoon light soy sauce
1 teaspoon brown sugar
2 teaspoons sherry vinegar
1 teaspoon dry red pepper
salt and pepper
1/2 cup roasted peanuts
about 4 cups cooked rice
METHOD:
In a bowl, make a light batter of cornstarch and water. Coat shrimp and drain excess. In a wok, heat oil until smoking. Add shrimp and fry about 3 minutes. Drain on paper towels. Pour all but 2 tablespoons of the oil from wok. Add green onions and ginger, stir-fry 1 minute. Stir in remaining ingredients and bring to a boil. Add shrimp and peanuts; heat gently until sauce is thickened. Serve over warm rice.
SEVEN OF NINE
*Seven is another hard one to pick a favorite for, as she has none! She feels eating is a useless activity and a waste of time. I've tried to explain it's the social interaction as well as the nutritional aspects that makes a meal an anticipated event, but she continues to view dining as "irrelevant." In the interest of supplying her with the nutrition she needs, and the speed she requires, I have developed this high-energy smoothie. It's great for anyone on the go--whether you belong to a Collective or not.*
HIGH-ENERGY SMOOTHIE
~Serves a crew of 2~
1 cup nonfat soy milk (such as Healthy Valley Soy Moo)
1/2 cup orange juice
1 banana
1/2 cup cantaloupe
1 tablespoon peanut butter
1/2 cup strawberries, fresh or frozen (without sugar)
1 tablespoon wheat germ
METHOD:
Put all ingredients into blender.
Blend well until smoothie consistency is reached.
KES
*Although my dearest is no longer with us, her memory lives on and I wished to include a favorite of hers as well. The group of Ocampan's Kes belonged to questioned the wisdom of allowing the Caretaker to dictate their lives. One of the things they did to assert their independence was to grow their own fruits and vegetables; Kes was particularly fond of this stew-like vegetable dish. She always claimed it didn't look like much but it tasted good!*
OCAMPAN TAYZEE
~Serves a crew of 2-3~
1/2 small head cauliflower florets
1/2 bunch broccoli florets
2 carrots, peeled and cut in 1/2" pieces
1 small onion, cut into thin strips
2 teaspoon chopped garlic
1/2 green pepper, cut into thin strips
1/2 red pepper, cut into thin strips
6 baby red potatoes, diced
4 oz sliced mushrooms
1 can cream of chicken soup
4-6 oz sour cream
1 tablespoon dried basil
1/2 cup white wine
2 teaspoons olive oil
METHOD:
In a large saucepan or kettle, stir-fry all the vegetables over high heat in the olive oil until the onions start to become transparent. Add wine and basil and continue to cook on high until the wine is reduced by about half. Reduce the heat and add soup. Add sour cream a little at a time so sauce doesn't become too thin. Continue cooking until vegetables reach desired level of doneness, careful not to boil too long as the sour cream may curdle.
THE DOCTOR
*While the Doctor is a hologram, and as such doesn't eat, I thought if he *could* eat he'd most likely be a steak and potato man; a simple, hearty meal for a complex algorithm!*
STEAK MARINADE
~Serves a crew of 4~
4 filet mignon steaks
1 cup salad oil
1/3 cup steak sauce
1/3 cup sherry
1/3 cup red wine vinegar
2 tablespoons Worcestershire sauce
METHOD:
Mix the last 5 ingredients in a medium bowl and add steaks. Marinade for several hours or overnight. Grill, broil or pan fry to desired doneness. Serve with green beans almondine and baked potatoes.