Official Delicious & Simple Cookbook

The official, unabridged version of Heidi Licata's cookbook and blog. Here, you will find recipes from Heidi's own kitchen, submitted recipes by you, the viewer and even creations by professional chefs that are simple enough to try for yourself!

Firehouse Flavors: Monterey County Firefighters Show Us Their Recipes

1. Linguine and Clam Sauce

Courtesy of John Caniglia of the Monterey Fire Department, Station #2

Ingredients:

  • 3 tbsp. Butter
  • ¼ cup Extra virgin olive oil
  • 1 Whole onion, chopped
  • 4-6 Cloves garlic, minced
  • 2 Roma tomatoes, diced
  • ¼-½ tsp. Crushed red pepper
  • 3- 6.5 oz. Cans of chopped clams
  • ½ cup Italian parsley, finely chopped
  • Sea Salt, to taste

Directions:

To Make Sauce:

  • Place large saucepan on the stove at medium-high heat.
  • Mix all ingredients in saucepan, excluding linguine. Stir well.
  • When mixture begins to bubble, lower heat to a simmer.

To Make Linguine:

  • Prepare one pound of linguine according to box instructions..
  • Drain water and add sauce to pot, mix well.
  • Cover and let sit for 5-10 minutes to allow flavors to marry.

 

2. Couves Soup

Courtesy of Scott Babione of Monterey County Regional Fire

Ingredients:

  • 2 Cloves garlic, pressed
  • 2 Onions, diced
  • 1 tsp. High heat oil, ie. coconut
  • 10-20 oz. Kale, chopped
  • 1 Linguine sausage
  • 2 Potatoes, diced (Optional)
  • 3 quarts Water
  • Salt, to taste
  • Pepper, to taste

Directions:

  • Use small amount of oil in a 8-10 quart pot to brown linguine.
  • Add onion and garlic to browning meat on medium-high heat.
  • Dice onions and lightly brown.
  • Stir in kale slowly, then continue to stir as it browns.
  • Add 3 quarts of water, then simmer for 20 minutes.
  • Season with salt and pepper to taste.
  • Serve either hot or cold.

3. Swiss Sausage and Potatoes

Courtesy of Jeff May of the Chualar Fire Station

Ingredients:

  • 2 lbs. Fresh swiss sausage links, or favorite fresh sausage
  • 4 medium Potatoes, cut in half
  • 1/2 Onion, sliced
  • 1 can Chicken broth
  • 1 tbsp. Olive oil
  • Salt, to taste
  • Pepper, to taste
  • Corn starch

Directions:

  • Boil potatoes until 1/2 way done, then set aside and reserve water.
  • Add onion to oil in large pan or pot, cook until softened.
  • Add sausage and raise heat.
  • When sausage is well-browned, deglaze pan with chicken broth, then add potatoes and potato water until almost covered.
  • Cover and simmer about 20 minutes or until sausage is done.
  • Mix 1 tablespoon of corn starch with 1/4 cup of chicken broth and add to thicken.
  • Serve.

 

"Sopa de Arroz aka Spanish Rice" by Denise Fogel

Recipe Submitted by Home Cook Denise Fogel

Sopa de Arroz, pronounced soap-ah day are-ohz. Translates to rice soup. This dish is traditionally served as a side dish, Sopa de arroz can be made with meats such as chicken for added flavor and substance.
image.jpg

Ingredients:

  • 2 cups Long grain white rice
  • 1 Garlic clove, roughly chopped
  • 3/4 cups Green onions, cut into 1/2 inch pieces
  • 1 Whole large firm tomato, chopped into 1/2 inch cubes
  • 2 cups Chicken stock (Reserve additional 2 cups) 
  • Black pepper, to taste

Directions:

  • Heat stove top to medium-high heat.
  • Place large skillet on stove, adding 2 tablespoons of olive oil to skillet.
  • Add garlic to skillet, followed by rice.
  • Toast rice, stirring occasionally until lightly browned. 
  • Add onions and tomatoes to mixture.
  • Add 2 cups of chicken stock to skillet, reducing heat to medium, medium-low and cover.
  • Let rice steam 20-25 minutes. Do not stir rice,
  • Add reserved chicken stock to make rice fluffy; use your judgment as to how much you will need, but no more than 2 cups.
  • Add pepper to taste.
  • Fluff rice with fork.
  • Mix in remaining chicken stock. Stir until ingredients are evenly distributed.

 

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"Chocolate Eclair Cake" by Home Cook William Miller

Submitted by Home Cook William Miller

Ingredients:

  • 3 small boxes of French Vanilla Instant Pudding Mix
  • 3 cups of Milk
  • 1 16oz. Cool Whip
  • 1 Box Honey Graham Crackers
  • 1 tub prepared Chocolate Fudge Frosting

Instructions:

  • Mix pudding and milk together. 
  • Fold in cool whip. 
  • Layer a single layer of graham crackers on the bottom of a 13 x 9 inch pan.
  • Spread half of the pudding mixture over graham crackers. 
  • Layer another layer of graham crackers, then the rest of the pudding mixture.
  • Put one more layer of graham crackers on the top. 
  • Heat the frosting in the microwave for about 25-30 seconds, until frosting is thin. 
  • Pour frosting over the cake and spread evenly. 
  • Refrigerate overnight.

"Roasted Fall Vegetables" by Home Cook Cynthia Thompson

Contributed by Home Cook Cynthia Thompson

Ingredients:

  • 2 large Japanese Eggplants, sliced lengthwise and then into 3 inch segments 
  • 2 Fennel Bulbs, white parts only
  • 2 large leeks sliced lengthwise and then into 4 inch segments
  • 3 red or orange beets, sliced into quarters
  • Extra Virgin Olive Oil
  • Fresh Rosemary approximately 3 Tbsp
  • Fresh Thyme approximately 3 Tbsp
  • Vignalta, sprinkled to taste

Directions:

  • Prepare the Vegetables. 
  • Generously coat bottom of baking sheet with olive oil and place vegetables on sheet, rolling them in the oil.
  • Sprinkle Vignalta to taste. 
  • Place in 375 degree oven and bake for 30-40 minutes or until all vegetables are tender when pierced with a fork. 
  • Fifteen minutes before removing from the oven, sprinkle and mix Rosemary and Thyme, allowing the spices to roast with the veggies.
  • Reserve a few leafy fronds from the leeks for garnish in a colorful serving dish .