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Jul 26

EASY, ICY, DIY TREATS FOR HOT DAYS

July 2018 entered riding a heat wave which covered most of the U.S. and set records for intensity and duration. Hot weather is enervating. Unlike cold weather which invigorates and stimulates the appetite to renew energy levels, heat is an appetite suppressant. People lose interest in food, much less preparing it!
Living in a community where backyards have grills, I was really surprised that I never detected the aroma of cooking in the air during the July 4th holidays. My neighbor, an avid griller, told me he froze the meat he had intended to use and his family had chicken delivered, which they ate cold, indoors. That about sums up what’s wanted in food when the temperature is high–room temp or colder, ready and accessible, light and easy to eat.
What we do crave is frequent, icy refreshment that cools us down and perks us up a bit. That the spurt of pep is from a sugar rush doesn’t seem to matter as long as it works. However, it seems to me that anything we need so should have more nourishment than the empty simple carbs in syrup laden sno-cones and fruit-flavored plastic sleeve pops.
I began sifting through old posts for solutions. As I remembered I’d done several on cold summer desserts over the years. I found two recipes for easy-to-make icy treats that would be great refreshments for the rest of the summer, especially if we have any more heat waves; granita and my own easy fruit sherbet , which is really more of a frozen puree.
If you want additional ideas, consult the panorama at the top of the site’s home page or go to the ‘Select Month’ menu on any page of the blog and look through the articles for June, July and August for the past several years. There are plenty of recipes and I’m sure you’ll find what you want.

Basic Granita:

Serves 4
1 ½ cups water
½ cup sugar
½ cup juice or other flavoring liquid- or extract squeezed from pureed fruit*
¼ cup lemon or lime juice
Pinch salt – optional
Additional flavorings-spices, herbs and/or garnishes—optional
Over low heat dissolve sugar in water, remove from heat and add flavoring liquid and juice, cool and put into a metal 9 X 13 inch pan. Freeze, scraping with a fork to break up every 20-30 min., for 2-3 hours until resembles fluffy shaved ice. Store in a covered container in the freezer for 1 week. Scrape to fluff before serving. (The ice chips don’t clump during storage.)
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* Variations:
To save time, simply pour a clear juice or liquid straight from its container into the pan and freeze as directed.
I often make this with cranberry or pomegranate juice, but other juices and liquids like coffee, green (matcha) or Chai tea even flat soda pop and pureed, strained fruits can be used as well. For example, it can be made with meat from ½ a watermelon, blended and squeezed through a sieve. Small amounts of liquor can also be added but beware the alcohol prevents freezing so use only enough to give taste. With some mixtures a dash of pepper is nice. The flavoring options are endless and it doesn’t have to be sweet. Try making some with beef or chicken broth with an envelope of bouillon granules dissolved for extra taste. This is great served with a cold meal. Another choice is to heat cider with cinnamon sticks and cloves to taste, cool, and proceed as above.
Use apple juice, rather than water, to stretch quantities of most liquids.

My Easy Plum Sherbet:

Serves 4
(1) 30 oz. can of purple plums, pits removed, OR any other canned fruit
Pinch ginger-optional OR seasonings appropriate to the fruit used
Process the fruit to a puree, adding only enough syrup to get the proper texture. I use all of it with plums, but not with pears. (Save any extra syrup to flavor a granita.) Place the puree in a sealed container, freeze for 1 hr. and stir well. Repeat until entire container is of equal texture. If it seems too icy or clumpy, reprocess and repeat freezing procedure. Keep sealed in the freezer. Keeps as long as a commercial product.
NOTE:
This can be made into an elegant dessert by punching a hole in the center of a scoop with a wooden spoon handle and filling it with a complimentary flavored liqueur.
Can also be made with fresh, roasted peach halves, very ripe pears and melons. Be sure to strain melon or the excess water in the fruit may make the mixture too icy.

Jul 19

SWEET POTATO SALADS

Potato salad and summer meals, especially those eaten out-doors, like picnics and barbeques, just naturally go together. Yet traditional recipes, with a mayo or cream based sauce are always a cause of concern, because those ingredients do not keep well in hot weather. These dishes must be kept cold from the time they’re made and served still chilled.

In the past few years I’ve discovered lots, and even created a few, recipes for potato salad that laugh at the heat. They’re healthy and, mainly, based on vinaigrette dressings which give them plenty of flavor.

I’ve also discovered, along the way, that using sweet potatoes, in place of white, adds flavor too. They have a slightly stronger taste which contrasts with the other ingredients, and can be more easily cooked to crisp-tender which holds up better. No one can argue that they make a colorful presentation either.

The fact that sweet potatoes have always been associated with the colder seasons rather than summer is a myth to banish. Like other produce, nowadays, they’re available all year. Actually, I bought some on sale in May. Serving them in a salad, especially with grilled meat can be a pleasant surprise. Moreover, since these dishes stay stable at room temperature, they can extend into the fall, even be acceptable as a Thanksgiving ‘portable’ side.

Try some of these potato salads –you’ll be glad you did!!

RECIPES

Quick Sweet Potato Salad:

Serves 2
1 large sweet potato in 1inch dice
2 sliced scallions-white and light green parts only
2 Tbs. oil
2 tsp. maple syrup
1 tsp. cider vinegar

Few drops of hot sauce-to taste
1 Tbs. chopped fresh mint
1 Tbs. chopped fresh oregano
1 tsp. lemon thyme or 1/8 tsp. lemon pepper
Cook the potato in ½ cup water in the microwave for 4-5 min. until crisp tender. Rinse with cold water and drain. Add the scallions and mix the oil, syrup, vinegar and hot sauce, if using, Toss dressing with the potatoes and scallions and chill. Add the herbs 30-60 min. before serving, toss lightly and chill.
Sweet Potato Salad with Lime:

4 servings
2 lbs. sweet potatoes
1/3 cup fresh lime juice
1 Tbs. minced fresh ginger
1 jalapeno minced
2Tbs. brown sugar
¼ cup oil
Salt to taste
1/3 cup toasted cashew pieces—OR wasabi coated peanuts roughly chopped
1 Tbs. lime zest
2 Tbs. chopped fresh mint
Cut the potatoes in half if necessary to fit in a single layer in a deep skillet with a lid. Add water to depth of ½ inch. Cover and simmer about 15 min. or until crisp tender—not mushy.—check by pricking them. Peel skins off while warm. Blend the next 4 ingredients adding oil in a stream to make a vinaigrette. Season with salt to taste. Pour 1/3 of the vinaigrette in a shallow bowl. Diagonally slice potatoes in ½ inch rounds. Put into the serving bowl and drizzle with the rest of the vinaigrette. Toss gently with a spatula. Mix the last 3 ingredients to pass as a garnish. Will keep for 3 days covered and chilled. Toss gently again and bring to room temperature and garnish just before serving with lime zest, mint and nuts. Do not combine garnish ahead.

Sweet Potato Salad with Maple Dressing:

Serves 4—from justalittlebitofbacon.com

3 medium sweet potatoes, peeled and cut into 1 inch dice

¼ cup thinly sliced red onion

½ cup chopped pecans, toasted
½ cup dried cranberries
4 oz. goat cheese
1 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh parsley

Mustard Maple Dressing

3 Tbs. extra virgin olive oil
1 ½ Tbs. lemon juice
1 tsp. Dijon mustard
1 tsp. maple syrup
½ tsp. kosher salt
Steam the sweet potatoes. Add about 2 inches of water to the bottom of your steamer. When it comes to a boil, add the potatoes to the top and steam for 7-9 minutes. Let the potatoes cool comes to a boil, add the potatoes to the top and steam for 7-9 minutes. Let the potatoes cool until just warm, about 15 minutes.
Put the potatoes in a large serving bowl. Pour the dressing over and toss to combine. Let the potatoes finish cooling. Add the onion, pecans, cranberries, and goat cheese and mix them in. Sprinkle the rosemary and parsley over the top.To toast the pecans, bake for 5 minutes at 350F.
The salad is best eaten soon after assembling it. If you want to make it ahead, cook the sweet potatoes and mix them with the dressing. Then prep the rest of the ingredients, but hold them separate, and toss it all together before serving.

Sweet Potato Salad with Black Beans:

Serves 4-6-from naturallyella.com (adapted from the N.Y. Times)
1 lb. sweet potatoes
1 small red onion
3 tablespoons olive oil, divided
1/4 teaspoon salt
Juice and zest from 1 lime
1 clove garlic, minced
1/2 teaspoon chili powder
1 cup cooked black beans, drained and rinsed if using canned
1/2 cup cilantro
1/4 cup pepitas
Preheat oven to 400˚ F. Peel sweet potatoes, cut into 1/4 inch cubes and place on a sheet tray. Chop onion into 1/4 inch pieces and add to the tray. Drizzle 1 tablespoon olive oil on top and add 1/4 teaspoon of salt. Toss until sweet potatoes are well coated. Spread into a single layer and roast until sweet potatoes are tender and starting to brown, 35 to 40 minutes.
While the sweet potatoes are roasting, combine remaining 2 tablespoons olive oil in a jar with the lime juice, 1 teaspoon lime zest, minced garlic, and chili powder. Shake well.
Once sweet potatoes are done, transfer to a bowl. Add in the black beans, pepitas, and cilantro. Drizzle with the dressing and toss until salad is combined. This is best done with the sweet potatoes are still warm.
While this salad is already a slight variation of the original recipe, the best variations are in how you can use it (besides just eating it). One note, if you’re in a hurry, you could always steam the sweet potatoes. But roasting them is really key to bringing out the flavor!
Tacos: Heat up a few tortillas, fill with this salad and top with avocado, cheese, and hot sauce. Instant dinner!
Eggs: Make scrambled eggs or an omelette and use this salad as filling (omit the pepitas for this variation).
Grain Bowl: Serve this salad atop grains. Then drizzle with an avocado cream sauce or a few dashes of hot sauce.
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Grilled Peach and Sweet Potato Salad with Honey Balsamic Vinaigrette:

Serves 2-from droolworthy.com
1 medium sweet potato, cubed
1 tablespoon olive oil
¼ teaspoon garlic salt
1 ripe peach
1 tablespoon butter
4 cups arugula
1 cup yellow grape tomatoes, halved
¼ cup shelled pistachios
¼ cup chopped celery
4 ounces goat cheese, crumbled

Honey Balsamic Vinaigrette: 

½ cup olive oil
2 tablespoons balsamic vinegar
½ tablespoon lime juice
½ tablespoon honey
Salt and pepper
In a bowl, whisk together all vinaigrette ingredients.
Heat olive oil in a skillet over medium heat. Add sweet potato; cook, stirring occasionally, for 10 minutes or until sweet potato is softened and cooked through. Remove the sweet potato and set aside.

IF SAUTEING THE PEACHES:

Cut peach into slices. Melt butter in the skillet over medium heat. Lay peach slices flat in the skillet and cook 3-4 minutes per side or until slightly charred and golden.

IF GRILLING THE PEACHES:

Cut peach in half. Heat grill to high. Brush peaches with butter (you won’t need the full tablespoon) and grill cut-side down until golden brown and cooked through. 
To assemble the salad, layer salad bowls with arugula, grape tomatoes, pistachios, celery, goat cheese, warm peach slices and sweet potatoes. Drizzle with dressing. Serve warm immediately or chill for later Salad can be served warm or cold.

Spicy Roasted Sweet Potato and Kale Salad with a Maple Tahini Dressing:

Serves 4–from—asaucykitchen.com
1 medium sized sweet potato , peeled and cut into cubes
2 tablespoons extra virgin olive oil
1 tablespoon cumin powder
1 teaspoon cayenne pepper
sea salt
1 large bunch of kale
½ cup chopped cilantro
½ cup (55 grams) pecans, chopped
¼ cup (30 grams) dried cranberries
2 tablespoons tahini
¼ cup (60 ml) extra virgin olive oil
2 teaspoons white wine vinegar
1 teaspoon maple syrup
½ teaspoon kosher salt
Preheat your oven to 400°F/205°C. Add the diced sweet potato to a baking sheet. Drizzle with 1 tablespoon of olive oil then sprinkle the cumin and cayenne over the top. Mix with your hands until the sweet potato is well coated. Sprinkle with salt and bake for 15-20 minutes or until potato is tender. Cut out the tough ribs of the kale and discard. Thinly slice the kale into ribbons and add to a large bowl. Pour 1 tablespoon of extra virgin olive oil over the kale and massage the leaves with your fingers until the leaves become tender and soft. Add the chopped cilantro and toss to combine.
Add the dressing ingredients to a small jar. Shake to mix and taste for more seasoning if desired. Transfer the sweet potato to the bowl of kale. Add the pecans and dried cranberries and drizzle with the tahini dressing.

Sweet Potato, Pomegranate & Crispy Quinoa Salad:

Serves 6- from Wendy Polisi .com
2 large sweet potatoes peeled and cubed
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon paprika
½ teaspoon fresh ground black pepper
½ cup quinoa rinsed
1 ½ tablespoons extra virgin olive oil
1 teaspoon sea salt
½ teaspoon fresh ground pepper
Salad
1 small green apple diced
1 tablespoon fresh lemon juice
5 ounces Baby Spinach
1/3 cup pomegranate seeds
1/3 cup walnuts toasted
½ cup balsamic vinegar
1 tablespooon sweetener of choice.
1 tablespoon Dijon Mustard
1 teaspoon minced garlic
½ teaspoon sea salt
¼ teaspoon cayenne pepper
½ cup extra virgin olive oil
Preheat oven to 400 degrees. Toss sweet potatoes with olive oil, paprika, salt and pepper. Place on a parchment-lined baking sheet in a single layer, and roast for 45 minutes, stirring after 20 minutes. Allow to cool slightly.
Meanwhile, in a large skillet combine quinoa, olive oil, 1/2 cup water, salt and pepper. Cook, stirring occasionally, over medium heat for 10 to 16 minutes. Drain on paper towels and allow to cool.
Make the dressing by combining balsamic vinegar, sweetener, Dijon mustard, garlic, sea salt and cayenne pepper in a blender. Add oil in a steady stream and process until emulsified.
Toss apple and lemon juice in a small bowl.
In a large bowl combine spinach, pomegranate seeds, walnuts and apple. Add roasted sweet potatoes, crispy quinoa and toss with the desired amount of dressing.

Tips & Variations :

If you want to crisp the quinoa ahead of time, keep it in a glass jar at room temperature.
1) In place of the pomegranate use dried cranberries.  (finding fresh pomegranate can be hit or miss.) . Dried chopped figs are also nice.
2) If you don’t feel like making this with crispy quinoa, don’t sweat it!  This Sweet Potato Quinoa Salad is great with cooked quinoa.
3) In place of walnuts try pumpkin seeds or chopped hazelnuts.

Jul 12

VANILLA – A FAVORITE SUMMER FLAVOR

There was an ice cream parlor in my hometown called ‘2 Cents Plain’. It was explained that ‘plain’ was soda jerk speech for ice cream with no toppings or add-ins and, later, when a variety of flavors were created, for a serving of vanilla. The idea of vanilla being ‘plain’ stuck and the word became a slang adjective for non-descript objects and people.

Basically, vanilla ice cream went from being a star, crowned with toppings, to a base for presenting ingredients and even a topping itself. It became the ‘mode’ in a la mode but despite the identity crisis, it remains the best selling flavor, especially in summer because it is such a marvelous host or companion, for all the luscious fruits, raw or cooked, in season then.

In reality, vanilla is an exotic spice with a complex taste, a marvelous, fragrant aroma and a distinct persona, second only to saffron in required labor intensity to produce. Its identity crisis stems from its adaptability. The spice enhances the flavor of other ingredients, rather than creating an interesting contrast of taste, which explains why the extract is used in so many recipes.

Pre-Columbian, vanilla was a favorite of the Aztecs which Cortez introduced to Europe. Like so many of the ‘New World’ plants, it is now grown in several places around the globe. I list them below with descriptions of the difference in flavor from each location.

Vanilla is actually the seed pod of a specific type of orchid. Originally pollenated by a species of bee, now extinct, this job must be delicately done by hand today. The pods, or beans as they are called because they resemble whole green beans, are weather sensitive. A bad season, or even a large storm in one locale, can drive the world price up from $20.00 to $500.00 per lb. quickly.

For many years, vanilla was generally, sold retail only as an extract, or more often found in the form of a less costly imitation of the extract, which was fine for some jobs. In fact, imitation vanilla is recommended for cookies and pastry. However, our current demands for ‘whole’ foods has brought dried vanilla beans to the supermarkets and, increasingly, recipes are calling for them, or the seeds they contain. (the little black specks in ice cream) Sold in plastic bags, the beans may seem expensive but for most jobs they are reusable and last for months. I’m including some uses and recipes to show you vanilla is anything but ‘plain’ and its products, especially whipped cream, ice cream and flavored sugar are great helpers to have on hand for serving all the wonderful fruits of summer.

First let’s look at the differences in vanilla crops globally:

JAVA: The least expensive, flavorable and smallest beans. If a ‘pure’ vanilla extract doesn’t state country of origin, it’s from java.
Madagascar: Also called ‘Bourbon’ vanilla. Beans have a robust aroma and a complex, sweet flavor that is almost like a wine. The best choice generally, but truly best for baking because it holds its flavor under heat.
Mexico: Fragrant with a sweetly floral aroma hinting of chocolate. Best choice for general use in both hot and cold dishes. Be sure extract from Mexico doesn’t contain Coumarin, which is banned by the FDA
Tahiti: The most fragrant and expensive was originally developed for the perfume industry. Best used in cold dishes. Its flavor doesn’t stand up to heat.

The beans are sold dried and resemble brown string beans. They should be kept, wrapped in plastic in an airtight jar in the refrigerator. They are wonderful for infusions for poaching liquids or custards and can be dried out, stored and reused as long as they have an aroma. Vanilla extract can be kept, tightly sealed, in a cool, dark place indefinitely. Choose their country of origin according to the intended use. Some recipes ask the seeds be scraped and used separately, but the keep the open pods for other uses.

RECIPES:

These are not the typical list of recipes using vanilla, cakes, puddings etc. Mostly they’re ways to use the beans to make ingredients for recipes.

One tip, a teaspoon of vanilla extract will enhance the flavor of any cake recipe, even chocolate.

Vanilla Sugar
Bury 2 vanilla beans in 1lb. sugar, granulated or confectioner’s. Leave for at least 1 week, stirring occasionally. Return beans to storage for future use. Use sugar as usual, for decorating or add to whipped cream for topping.

Vanilla Extract
Combine 750 milliliters cheap vodka, 6 split vanilla beans. ½-1cup vanilla extract in a large jar. Seal and place in a cool dark place for about 6 weeks. The beans can be removed and seeds scraped during this time for another use. Return the pods to the jar.
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Vanilla Vodka
Follow the above recipe, using better vodka and omitting the added extract. Allow to steep until desired flavor intensity is reached. Remove beans, dry, store and reuse.

Vanilla Topping:
Soak the beans in cream until flavor is achieved. For more intense flavor scrape the beans into the cream. Remove beans for another use, leave any seeds in. Whip, chill and serve.

Vanilla Brandy
Cut 1 bean into 1 inch pieces and drop in the bottle. Give it at least 3 weeks to infuse or to taste before serving. Leave vanilla in bottle.

Vanilla Mousse:

4 servings. Mousse is an old favorite of mine. It’s a great substitute for ice cream, slightly lighter without the egg yolks and easy to make at home. For a special treat add chopped fresh fruit.
1 cup heavy cream
¼ cup confectioner’s sugar
½ tsp. vanilla
¼ tsp. salt
1 egg white-beaten stiff*
Whip cream, add sugar and vanilla. Fold in egg mixed with salt. Pour into a refrigerator tray or mold, cover with plastic and freeze until firm.
* As a replacement for the raw egg—do not accept an egg substitute—there are several suggestions on the internet. One of the best is mixing powdered cashew nuts with milk to a paste. My grandmother used 2 tsp. Knox gelatin, dissolved in 2 Tbs. skim milk, or half and half, cooled and added as the egg would be.

Vanilla Sauce:

About 1 cup yield-Try this turn-about by putting the vanilla over the fruit.
1 ½ Tbs. butter
1 ½ Tbs. flour
2 Tbs. sugar
1/8 tsp. salt
1 cup boiling water
1 inch piece of vanilla bean or 1 tsp. extract
Melt the butter, and stir in the flour to make a paste or roux. Add water, sugar and salt. Stir over low heat until thickened. Add vanilla and allow to infuse. Chill.

Jul 5

Can I help?

YES-If you’re old enough to ask the question. One of the nicest things about cooking is its adaptability to becoming a unifying group activity. When restaurant kitchen staffs are interviewed, the word ‘family’ pops up frequently in describing their work environment. So imagine what it can do to improve bonding in an actual family.

The modified recipes in Can I help? were originally devised to ease stress for those who cook with children in the kitchen, either on a regular basis or for special occasions, to include safe work for little hands. Then the book proved to be able to do much more. It’s a good guide for the novice or the pinch-hitter, under stress to produce an adult-pleasing meal in a strange environment. Also, it can act as a training manual to learn some survival skills for anyone starting, or planning to start out on their own or illustrate ways to simplify your favorite recipes for easier access.

Any adult cooking with children around knows that a kitchen in meal-prep mode is full of sharp objects and hot surfaces. Children are naturally interested, because they love to see something being made, especially when it involves all six senses. An interested child is a curious child and trouble prone if not kept occupied, while a busy child is a safe one. There are many jobs for even young children in a kitchen; washing and drying vegetables, peeling fruit, stirring mixes, they LOVE to pound meat and chop nuts with a mallet or turn a flour sifter. Slightly older ones, with a hand protector, can use a mandolin or grater. Whether on a daily basis, or for special occasions, cooking food with a child creates a bond of sharing.

The novice and the pinch-hitter, no matter how experienced a cook, are both under pressure to produce a meal working in unfamiliar circumstances. There is often the additional stress of this action having been dictated by a specific need; a special event, like Mother’s Day, an absence or illness. These modified recipes make the task simpler, but help finding things, or ingredients is very welcome and forms special friendships.

Obviously, as a training manual, the simplified recipes in Can I help? are invaluable. They keep teens focused and prevent older newbies from feeling like they’ve been enrolled in cooking ‘kindergarten’. If nothing else, it’s an ego saver but these recipes do make the learning process easier, especially since they yield good results. It’s incentive to continue. For a teen, who has been helping in the kitchen since childhood, the recipes are like flight plans for solos. You could end up with a sous chef in the family, which is truly a welcome addition.

Actually, the family as a whole can benefit from this book and summer is a perfect time to begin the process. It’s a laid-back time of year, with the longer hours of daylight giving the evenings a relaxed feeling, lacking the intrusion of outside activities or pressure of homework. Dinner can be a little later, last a little longer and interacting with other family members given more time. Why not start a little earlier, say in the kitchen rather than at table? If everyone helps with meal preparation, it’s that much more time to spend together and the meal becomes a family accomplishment. It doesn’t have to be every night, once a week is a good start, and it can yield rewards the rest of the year too, if the family gets into the habit of pitching in. Simplified recipes can be a huge benefit in easing this process.

The recipes in Can I help? are divided into four groups, breakfast, lunch, dinner and dessert. I’m including a couple of sample recipes from each group below to show how they can be both ‘company presentable’ and easy to make. With each category heading I’ll list a couple of others from that group as examples of the variety of options.

Breakfast:

Other recipes include Eggs Parmesan, Easy Home-Made Cinnamon Buns, Oven Pancake and Melon Boats

Yogurt with Bananas and Nuts:

Serves 4
3 large, ripe bananas
16 oz. Greek yogurt
4 Tbs. toasted chopped nuts, walnuts, almonds or hazelnuts
Peel the bananas and wrap separately in plastic wrap. Microwave 1 min. on high. Cool, unwrap and mash. Gently mix with the yogurt and spoon into 4 dessert dishes. Chill briefly to cool and sprinkle nuts equally over the tops as garnish.

Eggs Florentine:

Serves 4
(1) 10 oz. box frozen chopped spinach
4 eggs
1tsp. salt OR 1 envelope bouillon powder-beef or chicken
Pinch nutmeg
Grated Parmesan cheese
Thaw and drain the spinach in a sieve until it is moist but not wet. Mix in the bouillon or salt and nutmeg then divide it between 4 greased custard cups or ramekins. Top with a raw egg and sprinkle with cheese. Place cups in a pan with ½ inch water and bake at 350 deg. 15 min. or until eggs are set.

Lunch:

Some other options are Strata Burgers, Monte Cristo Sandwiches, Classic Quiche, and Gazpacho-Pasta Salad

Tuna and Bean Salad:

Serves 4
6 oz. can solid white tuna in water- drained
16 oz. can cannellini or other white beans-rinsed and drained
2 plum tomatoes diced
2 tsp. dried basil
Ground black pepper
Salt to taste
1 Tbs. balsamic vinegar
2 Tbs. fresh lemon juice
1 tsp. powdered garlic
1 Tbs. oil
2 Tbs. Dijon or spicy mustard
Mix the last 5 ingredients well and set aside to let the flavors form a dressing. Gently toss the first 6 ingredients. then add the dressing. Allow the whole to chill for 30 min. at least to meld flavors. Serve on lettuce lined plates garnished with a sprinkle of basil.

Turkey Mousse:

Serves 4
1 ½ cups chicken or turkey stock
1 envelope Knox unflavored gelatin
1 ½ cups minced cooked chicken or turkey – Deli, canned or leftover
¼ cup mayonnaise** See options at bottom
1 small onion minced
1 stalk celery minced
½ tsp. curry powder
1tsp. celery seeds
¾ cup heavy cream whipped ** See options at bottom
Soak gelatin in a microwave safe cup with ½ cup of stock until softened and risen. Microwave for30 sec. or until dissolved. Mix in all remaining ingredients except cream and chill until beginning to set. Fold in whipped cream and spoon into a lightly oiled 1 qt. mold. Cover and chill overnight. Unmold and serve on a lettuce lined plate.
** Cream can be replaced with yogurt. Use 1 ½ cups plain Greek yogurt and increase mayonnaise to ½ cup.

Dinner:

Among the other choices are My Beef Kabobs, Chicken with Cherries, Pork (or Turkey) Loin with Apricot Glaze and Salad Nicoise. These recipes point out specific tasks for children.

Chicken with Mustard and Honey:
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Serves 4-easy to divide and/or multiply
NOTE: The seasoning ingredients are placed under the skin to help them infuse the meat. This can be done by children and they can count the cooking time.
4 large chicken thighs
4 tsp. honey
4 tsp. Dijon or grained mustard
¼ tsp. ground black pepper—optional
Garlic Powder NOT garlic salt
Mix the honey, mustard and pepper, if using. Lift the skin on the chicken and place 2 tsp. of the mixture on the meat sprinkle with garlic. Place the pieces slightly separated in a roasting pan. With ½ inch of water or broth in the bottom. Bake in a preheated 350 deg. oven for 30- 40 min. or until juices run clear when pricked with a knife point.
A pan sauce can be made by adding a bit of apple juice, cider or broth to the pan drippings to deglaze.

Double Punch Lasagna Roll-Ups:

Serves 4
Save for the actual cooking, children can do most of the work in preparing this dish.
If you need to plan ahead for an oven-ready dinner, this casserole keeps wonderfully well for 2 or 3 days in the refrigerator, and makes a good party dish, but the stuffed noodles have to be served as separate entities. Don’t randomly cut into the dish.
1 lb. ground turkey (Frozen rolls ex. Jenny-O, work well here. The finer ground seems to compact more easily for stuffing. Be sure to thaw before cooking.)
1 medium onion chopped
(1) 4oz. can mushrooms-stems and pieces – drained
2 tsp. chopped garlic
2 tsp. dried oregano
2 tsp. dried basil
¾ cup ricotta cheese
1 Tbs. oil
4 Lasagna noodles broken in half (or cut after boiling)
(2) 8oz. cans tomato sauce
7 oz. canned diced tomatoes = ½ a 14 oz. can- drained and juice reserved
2 ½ cups milk
5 Tbs. flour
5 Tbs. butter
4 oz. Monterey Jack cheese in small cubes ( peppers optional)
¼ tsp. ground nutmeg
Salt to taste
Grated Parmesan cheese and paprika to garnish
Cook noodles in boiling water until very tender @ 10 min. Drain and keep in cool water so they don’t dry out. In a skillet, heat oil over medium heat and sauté onion until soft @ 3 min. Add mushrooms for 2 min. then add garlic for one minute, then turkey, separating it between the fingers as it goes into the pan, and 1 teaspoon each of the oregano and basil. Cook, stirring, to keep meat separated until it browns @ 5 min. If mixture begins to seem dry or stick to the pan, add a bit of the reserved tomato juice. Stir in ricotta and remove from heat.
Lightly coat a casserole about 9x9x3, with cooking spray. Spread tomato sauce, diced tomatoes and second teaspoons of oregano and basil, in the bottom. Lay out the noodles, and put an equal portion of the meat mixture on each. Roll the noodle around the stuffing, until the ends meet, and carefully lay each, seam side down in the prepared casserole.
In a saucepan, over high heat, melt the butter until it foams. Remove from the heat and stir in the flour to make a smooth paste. This is called a Roux. Add the milk, and stirring constantly to incorporate the roux, return the pan to the stove over medium heat. Continue stirring until sauce thickens, never allowing it to boil (lift the pan for a moment if it starts to) @ 3 min.
When it has thickened, stir in the Jack cheese until it melts, add the nutmeg and salt. White Sauce often does need salt (see Sauces and Gravies Link) Pour this sauce over the noodles, dust with grated parmesan cheese and paprika to garnish. Preheat oven to 375 degrees and bake until sauce bubbles and slightly browns about 30 min.

Dessert:

Here there are three recipes to show the variety. Some other choices in the book are Fruit Pizza, Chocolate No-Cook Bars, Cherry Cobbler and Chocolate Raspberry Cake

Easy Berry Angel Cake # 2


1 purchased pound cake
8 oz. tub of Whipped Topping
1pt. box of strawberries
Save several nice berries for decoration. Slice the rest and sprinkle with sugar. Allow to rest a few hours for the juice to extract itself. Just before serving, cut the cake into 3 layers. Spread first with 1/3rd of the whipped topping, spoon ½ the sliced berries over it allowing the juice to drip down the sides. Repeat with 2nd layer. Finish with 3rd layer topped with the rest of the whipped topping and the reserved decorative berries.

Dump Cake


2 cans fruit pie filling
1 box yellow cake mix
½ cup butter or margarine melted
1 tsp. ground cinnamon – optional
Spread the pie filling in the bottom of a 13 x 9 inch pan, mix with cinnamon if using. Cover with the dry cake mix and pour the butter over all. Do not stir. Bake in a preheated 350 deg. oven 30 min. until top is golden. Serve with ice cream or whipped topping.

Fruit Gelati:

Makes 1 quart
2 bananas
2 papayas
1 Orange grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
1 lemon grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
1lime grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
½ cup sugar
1 quart milk
1 tsp. vanilla
Blend or process all ingredients until blended. Pour into a shallow pan and freeze overnight. Process again until smooth, pour into a bowl and freeze overnight again. Scoop as ice cream to serve.
Variation: Substitute 1 ripe pineapple diced and 4 peeled and diced kiwi for the other fruit.