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NEW SALSAS BRIGHTEN MEALS

‘Sauce’, no matter its translation, sos, coyc or zhong, in most cuisines, refers to a class of smooth liquids served under or over a solid food, enhancing its flavor. However, ‘Salsa’ in the Spanish cuisine, and all its New World off shoots, is an exception. It’s not smooth. Its ingredients are left in chunks and it’s not just a finishing accent, but often used as a marinade or glaze or served as a ‘side’ or a dip.

Probably, it’s salsa’s firmer consistency, allowing it to be spooned onto a plate rather than poured, which accounts for its evolution over the past few decades. Once it began to be considered more a separate condiment than an accessory to another food, the possibility of using a wide range of ingredients opened up.

A salsa can be cooked or raw and its ingredients need enough contrast in texture to be interesting but not jarring. It’s vegetarian and, generally, composed of one main ingredient, a vegetable or a fruit, as a base with one or more milder items to provide body and one spicy or hot ingredient to give zing. Sometimes herbs are included for flavor contrast and finally a bit of citrus juice or vinegar is added for an acidic ‘bite’ and as a melding agent. Often, a bit of oil, as a finishing touch, smooths the flavor.

As with any food that gains popularity, salsa recipes have advanced beyond the ‘basic’. I’ve seen some that contain 15 ingredients with 3 more as optionals but one condition remains constant; salsas, if not commercial products, should be fresh. The best are custom created for the meal they accompany and that is the main point of this post. Nothing adds bit of spice to a traditional dinner or can rejuvenate leftovers like a fresh salsa. Picture a platter of slices of cold roast with a big bowl of gleaming fruit salsa in the center or a plate of meat with crisp greens topped with equally crisp salsa. Beats a casserole of meat in gravy whether for week night dinner or entertaining. (For other quick entertainment ideas, check my post 12/29/16, click ‘Archives’ on the right margin of the blog page and select the month.)

The old concepts of salsas are red-tomato- and green-chili-ones. I want to focus on newer recipes that make your meal shine, not mimic Mexican night, (although if you’ve never had Pico de Gallo or Salsa Verde freshly made, try them. You’ll be pleasantly surprised.) The recipes below reflect the current trend in cosmopolitan salsas which compliment any cuisine.

You will notice a similarity of ingredients in the recipes that allows for interchangeability-chives, onions, scallions, Bell pepper colors and jarred jalapenos for fresh. Some recipes can be modified, perhaps only two or three fruits are needed not five, grapes or melon can replace more exotic ones, substitute walnuts for pecans, or add raisins to an apple based salsa. This leaves you room to experiment, to make the recipe fit your needs or even create a salsa from your pantry supplies. Be sure to check the ‘Quick-Fix’ solutions at the end of this post for ideas.

RECIPES
My Melon Salsa: Serves 2
1/3 large cantaloupe- meat in 1inch cubes
½ Green Bell pepper-in ½ inch dice
2 small scallions- white part only- sliced thinly on diagonal
2 tsp. lime juice
¼ tsp. oil
1 Tbs. chopped fresh mint leaves
Combine everything in a bowl allow to sit for 30 min. to marinate and chill for 30 min. Pair with poultry, pork or stronger flavored fish.

Pacific Rim Salsa: (6) ¾ cup servings
1 cup EACH chopped fresh pineapple, mango and papaya
½ cup EACH peeled, chopped kiwifruit, red bell pepper and red onion
2 Tbs. EACH chopped fresh cilantro and green chilies
1 minced garlic clove
1 tsp. lime juice
Freshly ground black pepper and salt to taste
Combine all ingredients in a bowl and allow 1 hr. to marinate–chill if to be held longer. Serve with any white meat or ham.

Cucumber-Orange Salsa: Yield about 4 cups-From Everything Low-Carb Cookbook by Patricia M. Butkus
4 oranges-zested- 1 ½ Tbs. reserved
4 medium cucumbers
2 Tbs. oil
1 tsp. crushed red pepper flakes-or to taste
½ cup rice vinegar-or white wine
Whisk the last 3 ingredients to make a dressing. Peel 2 cucumbers and halve all 4 lengthwise, remove seeds and cut in ¼ inch slices. Cut the oranges in half and scoop out the meat in segments. Combine cucumbers and oranges with 1 Tbs. zest in a bowl. Pour over dressing. Stir gently, cover and marinate chilled at least 2 hrs. Serve garnished with reserved ½ Tbs. zest. Goes well with all seafood.

Salsa Margherita: Serves 6 Adapted from 501 Recipes for a Low-Carb Life by Greg R. Gillespie & Mary E. Johnson
2 large, ripe tomatoes preferably Beefsteak—cored and diced
1 cup = 1 small bunch basil washed and torn in small pieces
2 shallots peeled and diced
¼ cup EV olive oil
1 lime zested and juiced
2 Tbs. crumbled Feta or Gorgonzola cheese-in reserve as garnish—optional
Mix everything but the cheese in a bowl thoroughly. Serve soon after making, optionally garnished with cheese. Serve with all forms of beef, especially grilled.

Apple-Nut Salsa: Serves 2-From Steven Raichlen’s Indoor Grilling
1 large, crisp apple- sweet-tart such as Fuji—skin on-cored and in medium-small dice
2 Tbs. finely diced onion
1 jalapeno pepper in fine dice-or more to taste
3 Tbs. chopped, toasted pecans or walnuts
2 Tbs. lime juice
1 Tbs. finely chopped candied ginger*
3 Tbs. finely chopped cilantro
1 Tbs. brown sugar-optional
Toss the apple with the lime juice in a bowl to prevent browning. Then add the other ingredients, but don’t mix until ready to serve. Can be made several hours ahead and kept covered, refrigerated. Serve with ham, pork, sausage, good with barbeque.
*If you don’t have candied ginger, mix powdered with a little brown sugar to taste.

Sweet Potato and Apple Salsa: Serves 4-6** Adapted from 501 Recipes for a Low-Carb Life by Greg R. Gillespie & Mary E. Johnson
1 large sweet potato baked and diced into cubes
1 apple cored and diced-skin on
1 medium onion diced
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1 jalapeno diced
1 clove garlic-minced
1 lime-juiced
¼ cup cider vinegar
¼ cup EACH fresh parsley and sage-chopped
2 tsp. coriander
1/8 tsp. cayenne pepper
Salt and pepper
Toasted pumpkin seeds or sharp cheese for garnish—optional
Mix all ingredients in a bowl, cover and chill until serving, at least 6 hrs. or overnight. Serve with ham, pork, sausage or poultry.
**(1) 15 oz. can = 2 cups canned black beans, rinsed and drained-Will increase servings to 8-10
NOTE: By mashing half the sweet potato first this becomes a dip or pasta sauce, with or without the beans.

Grapefruit Salsa: Serves 2-4
1 grapefruit, halved meat removed in segments and pulp juiced
½ green bell pepper-in medium dice
4 red radishes-thinly sliced
1 Tbs. oil
Cracked black pepper to taste
Lime juice to taste as needed
Chopped chives for garnish-optional
Put first 5 ingredients in a bowl, toss gently, add lime juice as needed and correct pepper. Toss again, cover and chill well before serving. Garnish with chives or a bit more ground pepper. Serve with a firm white fish like Mahi Mahi, Opah or event Tuna.

My Easy Cranberry Salsa: Yield a bit over 1 cup with recipe, over 2 cups using canned sauce —all measurements are approximate and can be adjusted. (1) 14 oz. can whole berry sauce can be substituted for the *marked ingredients, making this super easy

1 cup cranberries*
¼ cup packed brown sugar*
¼ cup finely diced onion
½ green bell pepper diced
Meat of 1 orange
1/3 cup orange peel in fine Julianne no more than ½ inch long
½ tsp. finely diced jarred jalapeño pepper- optional and to taste OR freshly ground black pepper
Mix everything together, adjust flavors and allow to sit, covered, in the refrigerator for several days before serving. Excellent with poultry, pork, ham and veal.
NOTE: Keeps chilled for several weeks

Fresh Peach and Mint Salsa: Serves 8 Adapted from 501 Recipes for a Low-Carb Life by Greg R. Gillespie & Mary E. Johnson
2 Tbs. oil
1 shallot – finely chopped
1 large clove garlic-sliced
2 limes-zested and juiced
4 ripe peaches-blanched peeled, pitted and chopped*
1 large tomato-blenched, peeled, seeded and diced*
1 jalapeno – finely chopped
1 tsp. sugar
1 Tbs. chopped chives
Handful chopped fresh mint leaves
Salt and ground pepper to taste
* Peaches and tomatoes can be easily peeled by immersing them in boiling water for about 30 sec. then, under cold running water, simply pull the skin off with a paring knife.
Soften the garlic and shallot in the oil, either in a sauté pan or by placing them in the microwave on high for 2 min. Combine all the ingredients in a bowl. Toss gently, taste to adjust seasonings. Chill well, covered. This is a good hot weather salsa.

QUICK TIPS:
Quick Nectarine Salsa: Serves 4*
1 cup good, commercial chunky salsa
1 cup chopped nectarine
2 Tbs. chopped fresh cilantro
1 jalapeno finely chopped
1 clove mashed garlic
Lime juice to taste or lime wedges for garnish
Mix all the ingredients in a bowl and chill well.
NOTES:
1)* This quick custom salsa can be done with any fresh fruit, pineapples, mangos, oranges etc. you choose to compliment your meal.
2) Many salsas can be altered to fit another cuisine by changing the herbs and seasonings. For example exchange the cilantro and cumin etc. in Mexican cooking for basil and oregano to suit an Italian kitchen. For French, substitute marjoram, thyme or Herbs de Provence.
3) The serving yield of several salsas, even commercial ones, can be increased with the addition of beans-preferably black for Hispanic dishes and white for most others. See the Sweet Potato Salsa above as an example.

HOW MUSHROOMS HELP WITH THE HOLIDAYS

Mushrooms work magic with recipes. Add them to any dish with gravy or cream sauce, plus optionally a bit of wine, and it becomes worthy of a name. Sliced, raw into a mix of greens and fruit, with vinaigrette and perhaps a garnish of cheese and/or nuts and it’s a luncheon entrée. Stuff the caps with something as simple as the chopped stems, breadcrumbs, an herb and cheese and it’s a party canapé and they can elevate a plain stuffing to ‘holiday special’ status.

The amazing thing is that mushrooms are readily available, fresh or canned, all year, reasonably priced, canned, have a long shelf life and fresh, keep chilled well, need little prep and cook quickly. Any other vegetable with those qualities would be treated as a workhorse, but mushrooms have maintained their glamorous profile though centuries. Maybe it’s because they have always been considered a ‘frill’ rather than a basic, nutritional ingredient-something added to dress up a dish.

Actually that’s a misconception. Mushrooms have about the same nutritional value as zucchini and a bit more than cucumbers. This fact added to the others is all the more reason to include them in your holiday food shopping list. Here’s an item which can make leftovers ‘special’, and with little effort or cost can provide elegant hors d’ouvres, a light entrée or side dish, definitely an asset to have on hand.

There are many species of edible mushrooms, but only three, actually two, can do this type of all-purpose work; the common white Button, the Portabella and the Porcini, also called correctly, Baby Bellas. Buttons are uniformly tender and the first choice to use raw. Portabellas, even’ Babys’, develop a nutty, meaty taste when cooked which brings out the best in them.

Buttons and Porcini cooked or raw, marinate well and are the proper size to stuff for appetizers. Large Portabellas are great grilled or broiled as additions to entrees or filled and baked as a main course. Not only do they exceed ‘bite size’, but like many vegetables allowed to fully mature, they’re less tender.

The only prepping fresh mushrooms need is a wipe with a damp cloth. Stubborn soil can be removed by gently swishing them in a bowl of cool water but be sure to dry them on towels. To remove the stem hold the cap and twist. It will pop off. A thin slice removes a dried tip, if necessary. Often recipes suggest using a spoon to scrape off the gills, but I find they add flavor, preserve structure and allow a bit of space to leaven stuffing.

I guess the best way in which to present the recipes this week is in the sequence in which they would appear on a menu. There are more than enough recipes, especially in the ‘Stuffed Canapé’ category to fill a cookbook. So I’m going to try to give a wide view but remember, as stated in the opening paragraph, mushrooms can be added to, as well as accompany, many dishes, casseroles, stews, soups, stuffings, sides. Feel free to use your initiative.

RECIPES
The majority of recipes can be made using raw mushrooms as well as commercially packaged or fresh ones that have been processed at home. Processing them at home preserves them, lengthening their shelf which allows advance preparation, a real help during this busy season. Below are the main ways to do that.

Pickled: Tiny mushrooms, even canned or jarred ones can be pickled by boiling for 2 min. in a solution of 1/3 vinegar of choice and water to cover,1 clove garlic and 1 bay leaf, then marinating for 1-2 days. Serve them, drained, in a bowl with toothpicks.

Marinated: For 1 lb. mushrooms, stems removed first: Mix ` cup white wine vinegar, 2 tsp. oil, 1 clove chopped garlic, 1 tsp. Sage, 2 tsp. parsley, in a bowl. Add mushrooms and let stand 12-48 hrs. stirring occasionally. Serve drained with toothpicks or stuff.

Cooked: Mushrooms cook quickly and become wrinkled and tough when overdone. They can be steamed for about 15 min. in a double boiler with a bit of butter, but the more flavorful ways are to sauté them in butter or oil, or on a buttered cookie sheet, bake for about 8 min, at 375 deg. or broil them for about 5 min. turning once just until they release their juices. Toss them to mix and cool.

STUFFED:
Recipe quantities may vary because of difference in mushroom sizes. Additionally, several recipes can be used for raw, processed or cooked. Mushrooms shrink when cooked or pickled. If preparing ahead for guests, remember raw has a shorter shelf life, a few hours at most when stuffed.

Cheese Stuffing: Serves 30- From the Everything Low Carb Cookbook by Patricia M. Brutus
30 medium mushroom caps—steamed or pickled
2/3 cup small curd cottage cheese
3 oz. crumbled Feta cheese
1 lemon pepper to taste
½ tsp. olive oil
1 Tbs. dried dill weed + more to garnish
Mix ingredients 1-5 and stuff mushroom caps. Garnish and serve chilled.

My Stuffed Mushrooms: Serves about 24
24 medium-small marinated mushroom caps
4-5 oz. liver pate-I like Sell’s by Underwood Co.*
½ small onion grated
Dijon mustard to taste
Dash lemon pepper
! Tbs. mayonnaise-only enough to smooth
Dash hot sauce or pinch cayenne –optional
Dried parsley to garnish
Mix the liver with the next 5 ingredients, stuff mushrooms and garnish, Serve chilled or at room. temperature.
* ¼ lb. Deli liverwurst may be an acceptable substitute, but test for taste when adding the other ingredients

Mushrooms with Scallops: Serves 4- From Rozanne Gold’s Recipes 1-2-3-Menu Cookbook
This can be either a canapé or entree depending on sizes
20 small> medium mushroom caps or (20) 1 ½ + inch large mushroom caps- buttons or baby Bellas for the canapés and portabellas for the entrees.
20 scallops depending on size of mushrooms-calicos or bays for canapés or sea scallops for entrees
Salt and pepper
½-3/4 cup pesto
Sprinkle the inside of the caps with salt and pepper. Fit a scallop snugly into each mushroom cap and place in a baking pan with several tablespoons of water. Top with 1 tsp. to 1 ½ tsp. pesto sauce and bake in a preheated 450 deg. oven for about 8 min. until scallops are opaque. Serve hot.

LIGHT ENTREES

Mushrooms Au Gratin: *Serves 4-From the Everything Low Carb Cookbook by Patricia M. Butkus
1 lb. small button mushrooms-stems on and trimmed
Juice of 1 lemon
2 Tbs. brandy
¼ cup oil
1 small shallot chopped
2 Tbs. EACH sour cream, tomato paste, honey and Dijon mustard
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Salt and pepper
1 Tbs. bread crumbs
2 Tbs. Gruyere cheese or Monterey Jack
Marinate the mushrooms in the lemon juice and brandy for 10 min. Saute the shallot in the oil for1 min without browning, add the marinade and reduce for 2 min. add the mushrooms and sauté for 2 min. Remove the mushrooms to a shallow casserole. Add the cream, tomato paste, honey, salt, pepper and cayenne to the skillet and boil stirring for 2 min.; add the mustard but do not allow to boil. Pour this sauce over the mushrooms and top with bread crumbs and cheese. Run the dish under a preheated low broiler until golden. Serve hot on toast rounds.
* This can also be served as a side

My Mushrooms in Wine Sauce:

Serves 2
12 or 16 large button mushroom caps- stems off and roughly chopped
4 Tbs. butter
½ cup white wine—Vermouth works wells
Salt and pepper
4 thin slices rye bread –toasted—preferable Jewish Rye with seeds
2 Tbs. fresh parsley- chopped R 1 Tbs. dried
Melt 2 Tbs. of the butter and sauté the caps until golden. Remove to a warm oven. Melt the rest of the butter and sauté the stems adding salt and pepper to taste. Add the wine and the rest of the butter and boil a few minute to reduce slightly. Place 2 slices of toast on each plate, divide the mushroom caps equally between the toast slices and pour the sauce over them. Garnish with parsley and serve hot

SIDES
Library Mushrooms:

Serves 4-6
1 lb. medium mushrooms-stems off, large caps sliced in half
2 Tbs. butter
1 Tbs. soy sauce
Sautee mushrooms in butter until beginning to brown, Add soy sauce and toss to mix.* Cover and cook on low 5 min. Serve hot with meat.
*Mushrooms and sauce can be sealed in a foil packet, leaving a steam vent, at this point and heated with the entrée at a later time.

Mushrooms Provincial:

Serves 4
1lb. mushrooms-stems off and trimmed
¼ cup oil
2 small cloves garlic crushed
1Tbs. balsamic vinegar
1 Tbs. dried or 2 Tbs. fresh chopped parsley, sage or bay leaves or a mixture of all
4 Tbs. fresh breadcrumbs-optional
Saute the mushroom caps in 2 Tbs. oil until brown. Remove to a plate. Saute the stems, garlic and herbs adding 1 Tbs. oil if needed, on low, for 3 min. Stir in vinegar, mix well and pour over caps. Optionally, sauté bread crumbs in 1 Tbs. oil until golden and scatter over mushroom mix. Can be served at once, but recommended to cover the plate and let stand 1 day for flavors to meld.

Bread Stuffed Mushrooms:

Serves 4—From James Beard’s American Cookery
Can also be a canapé using small mushrooms
16 large mushrooms—at least 20 for canapés-other ingredient quantities unchanged
¼ cup butter melted + more for brushing
½ cup fresh dry breadcrumbs
1 Tbs. EACH parsley and chives or chopped onion
2 eggs lightly beaten
Dash Tabasco
Salt and pepper
½ cup grated Parmesan
Remove the mushroom stems and chop fine. Saute the stems, seasonings and bread crumbs lightly in 4 Tbs. butter; off heat blend in the eggs. Butter a baking dish large enough to hold the mushrooms comfortably. Brush the caps with butter inside and out, stuff and place in the dish. Brush again with butter and top with the cheese. Add a couple of tablespoons water to the pan and bake in a preheated 375 deg. oven for 15-29 minutes until golden. Serve hot in place of a carbohydrate with an entrée or with toothpicks as canapés.

ENTREES

Portabellas with Seafood Stuffing:

Serves 2
4 large portabella mushroom caps
1 cup crabmeat, scallops or cooked, diced fish or shrimp*
¾ cup white sauce**
¼ cup + Bread crumbs
Salt and pepper
1tsp. dried herb of choice- tarragon, dill, bay
1 Tbs. Dry sherry- optional
Grated Parmesan
1Tbs. dried parsley
Mix the seafood, sauce, seasonings and herbs with just enough bread crumbs to bind. Divide the filling among the mushrooms, top with the cheese and garnish with the parsley. Place on a buttered surface, pan or cookie sheet and bake in a preheated 375 deg. oven until puffed and golden. Serve at once.
* Equal portions of chopped chicken, turkey or ham can be substituted. Change herbs and liquor accordingly.
** A bottled white sauce such as Alfredo can be substituted. To make ¾ cup white sauce: Bring 1 ½ Tbs. butter to foaming. Remove from heat and stir in 1 ½ Tbs. flour to make a smooth paste or Roux. Quickly add ¾ cup milk and cook over medium heat, stirring constantly until thickened about 3 min. Do not allow to boil.

DINNERS WITH JOY — A MENU COOKBOOK

This is the perfect cookbook for busy people who like good food but have limited time to shop and cook. Restaurant quality recipes have been modified for easy, even advanced prep and quick cooking. A great gift, the book provides a ready answer for that nagging question at the end of a long day; “What’s for dinner?” and teaches by example how to avoid that stressful dilemma permanently. Moreover, the introduction contains information on fats, carbohydrates, choosing and using poultry, meats and seafood as well as making gravies and sauces and their various uses from dips to desserts.

However, the real difference with this cookbook is that it’s based on a professional chef’s approach to menu planning. Twelve weeks of healthy, balanced entrées, with side recipe suggestions, are arranged in three monthly groups. Each weekly menu listing is accompanied by cooking tips covering everything from specific directions to general information such as freezing raw and cooked foods, a dessert recipe, and most importantly a detailed shopping list complete with pantry check. Learning how to compile the shopping list is the key to relieving the stress of meal planning.

One can simply pull up the week’s list, optionally cross off ingredients of a recipe they don’t want or substitute those of one they do, and head to, or call it in to the store or virtual shopper. Having a ready list is in itself a major time saver. It is important, though, to keep the food categories intact, especially if altering a list. Maintaining the list order is needed to make the menu planning process easy but it’s even more important to keep food shopping organized whether doing it directly, recording it for later, or particularly if using virtual shopping.

Used as learning tools the lists in the book illustrate how to effortless it can be to provision a week’s meals. It’s very relaxing to know that in one trip you have the whole week covered—completely—no quick trips to pick up something!

The weekly entrees themselves are varied; a poultry, a pork, a beef, a seafood, an ethnic dish, a casserole and a fun meal. They are presented in the same sequence only to simplify editing. They can be switched or replaced as desired. Again, the important fact is that all ingredients required for the week are on the list, entered in the proper category or deleted if a recipe is rejected.

For the busy person’s convenience, several recipes can be prepared ahead for the night there will be no time to cook, or made in excess for anticipated guests and frozen. Those recipes are noted and freezing, plus re-heating instructions are included. Also included are suitable suggestions for restricted diets where indicated, mainly for the pork, ham and shellfish recipes. A recipe, Pork Chops Basil, with both notations is included below as an example.

Does the book work? Well a friend had a printed copy on her desk recently, when an associate known for his lack of cooking skills was intrigued by a recipe. He was amazed when he was able to successfully make it and bought the book. He’s not on Master Chef, but he is now interested in trying dishes at home and has even entertained. The recipe that started him off, Chicken in Lemon Wine Sauce is below, as is a sample of that week’s menu with its shopping list, which I’m using as an example in this posting. Any special notations or references were covered in the week’s tips section, which is not included here.

Dinners With Joy is available on this site’s Books/Products section, on Amazon in paperback and Kindle in digital form as well as our Etsy shop, Dinner With Joy, at its current price of $14.99. It truly makes a great gift!

CHICKEN IN LEMON-WINE SAUCE

A classic dish, with recipes found in various forms, but always a good choice.

Saute-Skillet
4 boneless, skinless chicken breasts
¼ cup flour
2 Tbs. cooking oil – -canola
2 Tbs. butter
1 small onion diced
2 cloves garlic sliced
1 lemon  – zested and juiced
1/3 cup white wine – – recommend dry vermouth
¾ cup water
1/2 envelope chicken bouillon granules
½ cup chopped fresh parsley – – or 2 Tbs. dried
2 tsp. garlic powder

Pound chicken between two pieces of plastic wrap, to an even thickness, and dredge in flour. Place 1 Tbs. oil in a skillet over medium heat and begin to cook chicken, add 2 Tbs. butter, and brown chicken in both sides – @ 6 min. total. Remove chicken to a plate. Add 1Tbs. oil to pan and sauté onion until soft @ 2 min., add sliced garlic and sauté 1 min, more. Add wine, and deglaze pan by scraping all the browned bits from the surface with a wooden spoon. Add water, bouillon powder, 1 Tbs. lemon juice, and return chicken to pan. Reduce heat and cook, uncovered, over medium- low about 8-10 min. until chicken is done and sauce thickens.

Meanwhile, make what the Italians call “Gremalata” by mixing the parsley, garlic powder and lemon zest in a small bowl.
Plate the chicken pieces individually with sauce. Top each with a small portion of gremalata, and pass the rest.

Suggested sides: 1 lb. fresh sugar snap peas or (1) 10 oz. box frozen. Blanch in boiling water @ 2 min. Drain and toss with 1Tbs. olive oil and 1/8 tsp. lemon pepper.

4 sweet potatoes, washed, dried and lightly rubbed with butter. Pierce Xs with a fork in the tops, and microwave, on a paper towel, as oven directs @ 6-9 min. Split tops and fill with butter or sour cream. For an added taste boost, add a drizzle of maple syrup.

(PORK CHOPS BASIL- This recipe is included as an example both of suggested dietary substitutions and recipes with advanced prep. It is not from the same week as the above one, so the ingredients will not appear on the sample shopping list.
Can be frozen**

This is an old family favorite, and it also works well for roasts but consult charts for temperature and cooking times per pound. It can be refrigerated for three days, or even frozen for three weeks, after the baking, so it can be made ahead and quickly ready on a rushed night. Veal chops, boneless chicken thighs or turkey cutlets may be substituted for the pork.

Bake: Oven Proof Pan
(8)  ½ inch thick center pork chops well trimmed-Chicken thighs are an alternate*
½ cup flour
1 Tbs. garlic powder
2 Tbs. dried basil
½ a small can frozen orange juice concentrate
Water to dilute juice @ ½ cup
¼ cup cream sherry

Sprinkle half the garlic powder and half the basil in the bottom of an oven proof dish or pan that will hold the chops closely but not overlapping. Dredge the chops in the flour, by shaking in a plastic bag, one at a time, making sure they’re well coated. Place in pan, and sprinkle the rest of the garlic and basil over them. Cover and seal the pan with foil. Bake, preferably at 250 degrees for 2 hours, but acceptable at 350 degrees for one hour. Remove from oven, turn on broiler, and lift foil.** Dilute orange juice with the sherry and just enough water to come almost to the top level of the chops in the pan, and pour over the chops. Broil until chops brown and the sauce thickens.

*If using the chicken, divide the thighs into 2 pieces and pound them between plastic wrap to an even thinness. Baking time for poultry will be reduced by as much as 1/3 depending on thickness of meat.
** Can be frozen at this point, be sure chops are room temperature.  Return to room temperature, add liquid and proceed as above.

Suggested sides: 2 boxes. 10 oz. each, cooked squash. Drain well, mix with 1 Tbs. butter, salt, pepper and sugar to taste. Heat in microwave according to package directions.

(2) 10oz boxes, chopped spinach. Drain, put in a greased pie plate or shallow casserole. Mix with 2 raw eggs and 2 packets chicken or beef flavored bouillon granules. Top with a sprinkle of
nutmeg, and bake along with the meat for 20 min. at 250 deg. or 10 min, at 350 deg. ) 

Weekly Menu Sample

Month 1, Week 1
Chicken in Lemon Wine Sauce
Baked Sweet Potatoes
Sugar Snap Peas

Pork Tangier
Spinach Orange Salad

Steak in Red Wine
Broccoli Crowns
Broiled Irish Potatoes

Salmon in Lemon-Caper Sauce
Zucchini Medley
Roasted Baby Carrots

Glamorous Ham Casserole
Caesar Salad

Double-Punch Lasagna Roll-Ups
Italian Green Beans
Bread Sticks

Classic Fajitas

Apple Rustica

SAMPLE SHOPPING LIST
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MONTH 01 / WEEK 01
A word before I begin this, our first list. As I stated in the introduction, I’ll try not to request too many pantry items at once or be exotic in the things I use, but I do want to help you build a basic pantry, so that very soon you’ll automatically know you have most of the things on each week’s list and shorten your shopping time. For example, every week, I will mention flour, salt and pepper. They are basic, as are sugar and some herbs and spices. I will also be listing other items that you may want to consider in the “staples” category to make your life easier, fresh onions, rice, eggs, butter, cooking and salad oils, bread crumbs and wines are in this group. So buy with an eye to the future. I like to use bouillon powder. It can add a lot of taste, with minimum effort, but brands vary greatly in sodium content. Boxed packets seem to contain less than the bottled granules, offer a low-sodium option, stay fresh longer, and the pre-measured amounts are easier to control. So I prefer them, but if you want to adjust the recipe amount higher according to taste, you can, just restrict the salt. Never use cubes. They don’t dissolve well, nor do they impart the flavor.

PANTRY CHECK
White wine – – suggestion dry vermouth
Dry red wine
Cream sherry
Flour – all purpose*
Beef and chicken bouillon granule packets, NOT cubes
Salt and pepper
Lemon pepper
Garlic powder-not garlic salt
Paprika
Dried parsley
Curry powder
Cumin powder
Coriander powder
Ginger powder
Nutmeg- grated
Dried Oregano
Dried basil
Dried thyme
Cooking oil
Salad oil
Bread crumbs- flavored or regular
Worcestershire sauce
Dijon or Spicy brown mustard
Cinnamon

MARKET
GROCERIES
(1) 2oz jar of capers
1 box lasagna noodles
(1)4 oz. can mushrooms-stems& pieces
½ cup raisons
1 box couscous—garlic or pine nuts
(8) 8 inch flour tortillas
(2) 8 oz. cans tomato sauce
(1) 14 oz can diced tomatoes
2 cups packaged pre-cooked white rice
(1) pkg. Crisco quarters
Parchment paper

MEATS
4 boneless, skinless chicken breasts
11/2 lb. boneless lean pork for cubing
(4) 5oz beef tenderloin steaks
(4) 5oz salmon fillets
(3) ¼ lb slices cooked ham
1 lb. ground turkey
2 boneless, skinless chicken breasts
OR 12 oz. beef steak

PRODUCE
3 lb. bag of onions
1 lb. bag peeled baby carrots
1 bunch celery
1 bulb garlic or 1 jar chopped
2 lemons
8 oz. sliced button mushrooms
2 plum tomatoes
2 green bell peppers
1 red bell pepper
1 orange
Fresh ginger root – small piece
1 bunch fresh parsley
1 ½ lbs. apples + 1 apple

DAIRY
24 oz. sour cream
4 oz. wedge parmesan cheese
8 oz. shredded Mexican cheese blend
1 quart milk
1 cup light cream or ½ & ½
½ lb butter
Dozen eggs- 2 this week rest next
8 oz. guacamole
4 oz. Monterey Jack cheese

OPTIONAL SIDES
(2) 14oz cans small whole white potatoes
4 sweet potatoes
(1) 12 oz. bag baby spinach leaves
1 lb. fresh or (1) 10 oz. box frozen sweet pea pods
2 large crowns of fresh broccoli
(1) 12 oz. bag baby greens
(1) 12 oz. bag romaine lettuce – or 1lb head
1 lbs. fresh zucchini
1 10 oz. package frozen Italian green beans
1 box bread sticks- – look for the thin ones called grissini
Choices of salad dressings- – if needed

8 MAKE AHEAD CRANBERRY DESSERTS

I happened to catch a segment of a morning talk show last week. The guest expert mentioned that holiday entertaining can be stressful and I laughed. First of all, any event you hold during the festive, busy winter holidays doesn’t get the singular attention it would at any other season, even from you. As a veteran of many years of personal, not professional, holiday hosting everything from brunches to cocktail open houses to buffet suppers, and always the big family feast, I know how quickly the arrangements can begin to look like a freeway pile-up. You gotta have a plan!

Outwardly the plan is to have as many things including food ready ahead as possible but its real purpose is to assure the party runs smoothly, especially if you’re flying solo. You will be wearing many hats and want to change them as unobtrusively as possible. This isn’t hard during a moving party like a buffet but it can be downright awkward during a sit-down dinner, particularly that main family feast.

For me the pause to clear the entree and set out the dessert is the most difficult. If it’s too long, guests get restless, or worse reflect on how much they’ve eaten and decide to refuse more. Being able to put out a bright, attractive, light and yes, cold dessert soon after the entrée plates are cleared elicits the response; “I’ll try a bit to top off the dinner..” rather than “I couldn’t eat another bite”.

A dessert made with cranberries is the solution. Their bright red color is cheery and seasonal; their sweet-sour slightly acidic taste is perfect after a rich entrée; their affinity for the cold makes them ideal for icy sweets and they’re very easy to work with. The recipes below are geared to ease and convenience, able to be prepared ahead and ready for serving. Even scoops of Ice cream can be arranged in a bowl, waiting in the freezer to be spooned into dishes at table. The only exception is the Angel Nest, which can be stored in a container for several weeks and filled quickly before serving.

So do yourself a favor, and make a cranberry dessert part of your master plan for the holidays, whether you’re planning on entertaining or not. You’ll be glad you did! However, don’t forget there are 3 great dessert recipes Cranberry Cake, Cranberry-Raisin Pie and an easy Cranberry Crisp in last week’s post (11/30) along with other cranberry dishes you might like as well.

Angle Pie: Serves 6-8: From James Beard’s American Cookery
4 egg whites
1 cup sugar
1/4 tsp. cream of tartar
Filling
4 egg yolks
½ cup sugar
1/3 tsp. salt
1 tsp. lemon juice
1 cup whipping cream
Beat egg whites to soft peaks and gradually add sugar and cornstarch, beating to stiff peaks. Spread in a well-oiled pie plate and bake at 300 deg. for 1 hr. When golden, turn off oven and allow to cool on rack with door ajar.
For the filling, beat the yolks slightly and place in a double boiler with the salt and lemon juice. Stir until beginning to thicken and add ¾ cup strained cranberry sauce using heated, strained whole berry sauce OR prick 1 cup cranberries and place in a pan with ¼ cup water. When it begins to boil add the ½ cup sugar. Boil 5 min. until translucent and cool; stir until thick. Strain and have ready to add to pie filling.
Whip cream, spread half in shell, spoon in filling then, top with the remaining cream and chill 24 hr. or overnight.
NOTE: Keeps for 2 days in the refrigerator but reserve and spoon on the top layer of cream just before serving for a fresh look.

Angle Nests: Serves 6-8
3 egg whites
1 cup sugar
1 Tbs. flour
1 Tbs. cornstarch
Compote-see next recipe or cranberry compote-11/30/17
Beat egg whites to soft peaks; add sugar gradually beating until stiff peaks form, adding flour and cornstarch along the way. Shape the mixture on an 8 inch round template, using the back of a fork to raise the sides into a nest shape. Bake at 250 degrees for 60 min. Leave in oven for 30 min. then cool on a wire rack. Can be stored in a dry place until ready to use for several weeks. Fill centers with cranberry compote (post 11/30/17), Cranberry-Pear Compote (below), sauce or prick 2 cups cranberries and place in a pan with ¼ cup water. When it begins to boil add the 1 cup sugar. Boil 5 min. until translucent. Cool before filling meringue nest.
I would imagine Angel Cakes can be made in individual portions, and would be most attractive. Judging by the timing to cook basic meringues, I don’t think there would be much adjustment to the directions either. Something you might want to try.
NOTE: Nest can be made several weeks ahead and stored in an air-tight container.

Cranberry-Pear Compote in Syrup: Serves 4 Serves 6 using suggestion below* From Rozanne Gold’s Recipes 1-2-3
2 large Bosc or Comice pears
2 cups cranberries
1 cup sugar
2 cups water
Peel, core pears and cut each into 8 slices. Bring water and sugar to a boil, When sugar is dissolved, add fruit and simmer 30 min. or until pears are firm-tender. Remove fruit, cool and chill. Boil syrup down to ¾ to 1 cup, cool to room temp and pour over fruit and, if not serving at once, chill. After serving save any extra syrup to use over pancakes etc.
*Serving suggestion: Present bowl of fruit accompanied by slices of pound cake to act as bedding. This raises the portion total to 6.
NOTE: The compote will hold about 5 days in the refrigerator. Do not freeze.

Cranberry Ice Cream:* Serves 6-Very quick and easy to make.
2 cups cranberries
¾ cup sugar
1 orange –quartered, seeds removed
½ cup chopped, toasted walnuts
1 pint vanilla ice cream- softened
Coarsely chop berries and orange, with rind. Stir in sugar and blend fruit mix, making sure the orange rind is pulverized, add walnuts and stir into softened ice cream. Pour into a mold and freeze until firm. Unmold and serve garnished with cranberries and walnuts. Or spoon ice cream into a freezer container; a couple of hours before serving fill a decorative freezer-proof bowl with individual scoops of ice cream and spoon them into dessert dishes at table
*This ice cream, as shown, can be densely packed with fruit. I love it this way but some people, especially children, may prefer it if the quantity of vanilla ice cream is doubled in proportion to the fruit.
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Cranberry Sherbet: Makes 2 quarts
1 packet unflavored gelatin
2 cups cold water
1 cup boiling water
3 Tbs. lemon juice
¾ cup sugar
1 cup bottled cranberry juice
Soften gelatin in ½ cup cold water for 15 min. dissolve in boiling water. Add all the other ingredients and simmer, stirring until sugar dissolves. Pour into a mold or ice trays.
NOTE: Keeps as long as a commercial product in the freezer.

Cranberry Refrigerator Cake: Serves 6-8
3cups cranberries
1 ½ cups water
1/3 cup raisins
3 figs- finely chopped
1/3 cup chopped walnuts
10 dates- finely chopped
1 small sponge or pound cake
1 cup sugar
Cook cranberries in water until skins pop; strain, pushing down on solids. Add fruits and nuts to strained juice, mix, cover and simmer 5 min .Remove from heat, add sugar, stir to dissolve and cool. Line a greased mold with the cake slices, add a layer of the fruit mix, then a layer of cake, repeat, ending with cake. Chill in refrigerator, unmold and serve with whipped cream.
NOTE: Keeps for 2-3 days

Cranberry-Nut Refrigerator Torte: Serves 12-16
2 ¼ cups flour
1 cup sugar
¼ tsp. salt
1 tsp. EACH baking powder AND baking soda
1 cup chopped walnuts
1cup cranberries
1 cup chopped dates
2 oranges – zest grated-juice reserved
2 eggs beaten
1 cup buttermilk OR plain yogurt (see note*)
¾ cup oil
1 cup orange juice-includes reserved juice from oranges
1cup sugar
Sift first 5dry ingredients together. Stir in nuts, fruits and zest. Lightly beat or whisk eggs, buttermilk and oil and add to flour mixture. Stir until blended. Pour into a greased 10 inch tube pan. Bake in a 350 deg. pre-heated oven for 1 hr. Let stand in pan until lukewarm. Remove to a rack placed over a wide dish. Combine orange juice and 1 cup sugar and pour over cake. Set cake in a deep refrigerator or freezer proof dish and pour drippings over cake again. Wrap in plastic wrap and chill at least 24hr. before serving or freezing. Serve sliced with whipped cream.
*Substitute buttermilk with 1Tbs. vinegar or lemon juice + milk to equal 1 cup—allow to stand 5-10 min. before using.
NOTE: Cake keeps in refrigerator for 2 weeks or more, frozen for several months but thaw before serving.

Easy Berry Cream Cake: Serves 4-6–A quick, elegant answer to the problem of providing a nice dessert when there isn’t time to prepare one from scratch, and a tasty end to a meal anytime.
1 Pound cake – purchased or made from a mix*
1 can whole berry sauce – 2 cans for a larger cake
1 pint whipping cream or 1 container of whipped topping—2 for a larger cake
Cut the cake into 3 layers using toothpicks, a ruler and a knife OR 2 layers for a small pound cake. Spread ½ topping on cut side of a layer, then cover with sauce, add another or top layer and repeat, spooning sauce in a decorative line down the center of the top. Refrigerate until serving.
Variation: For a large or round regular vanilla cake. Add to ingredients
1 box Vanilla Pudding mix
Combine the pudding mix and berries with juice, reserving 2 Tbs. berries, in a saucepan and bring just to a boil. Remove from heat and chill. Whip the cream and fold all but 1/3 cup into the chilled berry mixture. Spread on the two or three cake layers. Garnish the top with the reserved cream then the reserved berries.
*1 lb. boxed pound cakes are available on the shelves of many stores bakery departments including The Dollar Store.