Dinner With Joy

Jan 16

PORK-YOUR WALLET’S BEST FRIEND

I’ve written four posts on the value of serving pork, ( 4/12/2014 , 1/12/2017, 1/28/2021, 1/19/2023) but with the current level of anxiety over food cost, reviewing the subject might be in order. Globally, pork is second only to chicken as the most popular meat. Most cuisines include recipes from street food to elegant entrees featuring pork because it is nutritious, adaptable and is from a sustainable source.

Pork is equal beef in protein value with far less fat content and is a good substitute for veal, turkey and chicken in many recipes. Domestic pigs don’t graze, forage or hunt, and are content to live in an enclosed space and be fed by trough. Complete omnivores, they aren’t picky eaters and can thrive on garbage, which has earned them a reputation as being ‘unclean’ and their meat banned in some cultures. (I provide options in my recipes for those on restrictive diets.)

Pigs are sturdy animals which reproduce regularly and bear large litters. A mature hog yields hair for bristle brushes, a supple hide for wallets, gloves, belts etc. and several hundred pounds of meat; an excellent ROI for an animal which can live in a confined space and eat garbage. Wild pigs, like boars, can forage and fend for themselves quite well. Swine are a totally sustainable species.

As with other meats, the pork loin is the prime cut, but unlike other meats, pork roasts, the arm, Boston butt and picnic or shoulder, are from the front end of the animal. The haunch and rear legs of hogs are reserved for smoking and labeled Ham. Even if you see a shank or rear butt portion unsmoked, it will be designated ‘Fresh Ham’ not pork. Cuts of ham are priced far higher than pork and are not included in this discussion.

Pork’s ability to combine with other flavors prompted its promotion, several decades ago as “The other white meat”. The target of the campaign was presenting it as a replacement for veal, which had always been expensive and was becoming considered inhumane. Pork was presented in all the cuts traditional to veal, cutlets, scaloppini, and tenderloins. At the same time, boneless skinless chicken parts and tenders, as well as turkey tenderloins and breast cutlets were introduced. Of course the extra labor raised their prices and suddenly pork was in competition with poultry. Though poultry can often substitute in recipes for smaller cuts of veal, it can’t handle the larger ones for legs, stuffed loins or crown roasts, they require pork. However, home cooks awoke to all the delicious veal recipes they could now make with pork at the very time Americans were discovering new cuisines. Today pork is just as valued for on its own merits, especially in its starring roles in ethnic dishes from various cuisines like Hispanic, Asian ones and our own Tex-Mex.

With meat so pricy now, pork is the most economic, non-poultry choice for the weekly menu. Unfortunately, the change in the control of our food supply (see post Jan. 9, 2025) has spread from produce to meats, resulting in the demise of the Meat Packers’ Union thus limiting the variety of cuts of meat in supermarkets.

Among the disappearing pork cuts are boneless roasts, rolled roasts, steaks and cubes for stew or chili. Country ribs are not ribs but carved from the Boston butt. The ‘whole butt’ as it’s now called, has been appearing, every few months, on sale. It’s a terrific buy because butts run 7>8 lbs. and the sale is usually $0.99>$1.29 per lb. That’s a lot of meat for the price.

The butt is often confused with the Picnic roast, which is the actual shoulder joint and as such contains a complex a bone mass, making it easier to carve as a whole, than to separate into different cuts. With the butt, the small wedge of shoulder blade is easily removed and the rest is solid meat easily cut into steaks, roasts and country ribs. (See Jimmy Kerstein https://www.youtube.com/watch?v=D10lJYqjLB4 ) It’s such a terrific buy because it furnishes the basis for many independent meals. Its only drawback is that it’s highly marbleized, requiring longer cooking, but on the plus side, the butt is one of the juiciest, flavorful parts of pork.

My true favorite is pork tenderloin, the equal to the fillet mignon-in beef. It usually runs between $4.00 and $5.00 and serves that many, a great price per serving today. Tender and lean, it can be opened, stuffed and rolled, or sliced, to do anything a scaloppini or chops can do.

So give pork a try. It’s available, affordable, versatile and every bit as nutritious as the red meats, although lower in calories. The Picnic or Butt roasts are more economical than the loins and chops and can be easily divided into different cuts, cutlets, slices to be used as loin chops, cubes, and even small lobes for roasting. Below are 2 recipes using pork in traditional veal dishes, 4 pork recipes and 6 recipes for pork butt, to get you started including home-made sausage

RECIPES
Substituting in Traditional Veal Dishes

Pork Scaloppini with Lemons and Capers: 4 Servings –Credit https://www.foodiecrush.com

4 thin boneless pork chops or slices of loin

8 fresh sage leaves or 2 tsp. dried sage

¼ cup all-purpose flour
Salt and freshly ground black pepper

4 tablespoons butter, divided

1 tablespoon vegetable oil

½ cup white wine

¼ cup capers

1 cup chicken stock

2 lemons, juiced

1 lemon, sliced thinly

2 tablespoons Italian flat leaf parsley, chopped

Pound the pork to ¼ inch thickness. Press 2 sage leaves or 1/4tsp.dried sage into one side of each of the pork pieces. Mix the flour, salt and ground black pepper in a large, shallow bowl or plate. Add the pork to the flour, one at a time, and flour each, gently turning on each side so the sage leaves stay. Gently tap off the excess flour. Heat a large skillet on medium high. Melt 1 tablespoon of butter with ½ tablespoon of the oil. Place 2 pieces of pork in the skillet and cook for 3-5 minutes on each side, or until golden. Remove from the pan and set aside. Add 1 more tablespoon of butter and the remaining oil. Cook the remaining pork and place with the other pieces. Wipe out any burned or really crispy bits out of the pan. Melt 1 tablespoon of the butter in the pan over medium high heat. Add the wine and capers and cook until reduced by half. Add the chicken stock, lemon juice and a few lemon slices and bring to a boil then add the remaining tablespoon of butter and stir, cooking for 2-3 minutes or until sauce thickens slightly. Add the pork back to the pan and warm in the sauce. Garnish with chopped parsley.

Pork Marsala: Serves 4-Credit- https://www.seasonsandsuppers.ca/

2 lb. Pork tenderloin, (about 2 small or one large tenderloins)

Salt and freshly ground black pepper

3 Tablespoons extra-virgin olive oil

1 Tablespoon unsalted butter

2 Tablespoons butter

2 medium shallots, finely diced (can substitute red onion)

12 oz. cremini mushrooms, thinly sliced (or regular button mushrooms)

1 Tablespoon all-purpose flour

1/2 cup dry Marsala wine, not sweet Marsala (look for Dry on the label)

1 cup chicken broth

3 Tablespoons heavy cream

1/4 cup chopped fresh flat-leaf parsley, plus more for garnish

Trim the tenderloins of any excess fat. Cut into medallions about 1 1/2-inches thick. Press medallions down with the palm of your hand to flatten slightly and season with salt and pepper.

Heat 3 Tbsp. oil and 1 Tbsp. of the butter in a large skillet over heat between medium-high and high. When the butter is melted and foaming, add the meat and sear until browned, 2 to 3 minutes. Do in two batches, if necessary. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer pork to a plate. Melt the remaining 2 Tbsp. butter in the pan. Add the shallots and a pinch of salt and cook, stirring for about 30 seconds, scraping any browned bits from the bottom of the pan. Add the mushrooms and cook until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes. Sprinkle with the flour and add the Marsala. Allow the Marsala to boil until almost completely evaporated. Add the chicken broth and cook until the mixture is reduced by half, about 3 minutes. Stir in the cream and parsley. Return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch, 2 to 4 min. Taste for salt and pepper and serve. Serve garnished with additional parsley.

Pork Recipes

Pork Chops Basil: Serves 4- Boneless chicken thighs or turkey loin may be substituted for the pork.

(8) ½ inch thick center pork chops well-trimmed and pounded to an even thinness)

½ cup flour

1 Tbs. garlic powder

2 Tbs. dried basil

½ a small can frozen orange juice concentrate or 1 cup apricot nectar

Water to dilute orange juice to equal 1 cup

¼ cup cream sherry (for a bolder taste use 1 jigger whiskey, rye or scotch)

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 carefully lift foil. Mix 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.

Deviled Pork Chops: Serves 6
(6) ¾ inch thick pork chops or chicken thighs
1Tbs.EACH butter and oil
¼ cup water
Marinade
3 Tbs. chili sauce*
2 Tbs. lemon juice
1 tsp onion powder
½ tsp.mustard
2 tsp. Worcestershire sauce
½ tsp paprika
1/2tsp salt
Combine marinade ingredients and spread on both sides of chops and allow to marinate overnight. Scrape off marinade and reserve. In a large skillet, heat oil and butter and brown chops on both sides. Return reserved marinade to the pan, add water, cover and cook until chops are tender, about 45 min. Uncover and cook until sauce thickens slightly, about 5min. Serve hot.
*Option -2 1/2 Tbs, ketchup, 1/2 Tbs. water and 1/8 tsp. chili powder

Pork in Pepper Sauce: Serves 4 This dish can be done two ways – on a grill – Method A – OR in a skillet – Method B. Either way the sauce is made first. Turkey loin or boneless chicken thighs can be substituted.

@ 11/2 to 2 lbs. pork loin or loin chops or chicken thighs–
A) in 4 thick slices, or chops, for the grill (bone-in chicken thighs with skin)

B) 8 thinner slices, chops or pound chicken for the skillet (skinless, boneless chicken thighs)

2 Tbs. minced garlic

1 tsp. dried basil

1 medium onion –chopped

(1) 7 tsp. minced bottled garlic

1 tsp oz. jar roasted red peppers*

1 tsp. oil

1/8 tsp. lemon pepper

¼ cup White wine

2 Tbs. butter – for Method B

To make sauce: Microwave onion in oil with lemon pepper 1 ½ min. Drain peppers, blend with onion, basil, and garlic to a puree. Add the wine.

Method A: Put the sauce in a small pan. Grill meat. Warm the sauce as pork is finishing, pour over the meat and serve.
Method B: Melt the 2 Tbs. butter in a skillet over medium heat and brown meat on both sides. Pour sauce over the meat, reduce heat and cover. Simmer gently for 8-10 min., until pork is done.

*Other varieties of roasted peppers or chilies can be added to taste as can hot sauce, but be aware if using Method B that the longer hot spices are cooked the hotter they become.

Mushroom Stuffed Pork Loin with Wine Sauce: Serves 6

3 lb. boneless pork loin roast (the best alternate is beef tenderloin or round roast-adjust cooking times)

(1) 10 oz. box chopped spinach – thawed and well drained

8 oz. canned mushrooms sliced or stems and pieces – drained

Ground nutmeg

Salt and pepper

1 large onion in small dice

1 cup + beef broth

2 Tbs. oil

3 cups red wine

Butterfly the roast by slicing it lengthwise down the center almost through. Open it like a book and make similar slices down the length of each side in the center. Cover the meat with plastic wrap and pound to an even thinness. Spread the spinach evenly over the surface, leaving a 1 inch margin on 3 sides, but not on one edge of the first cut. Sprinkle lightly with nutmeg, and top with the mushrooms. Roll up the meat, starting with the side with no margin and tie with string every inch or so, securing the roll. Rub the outside lightly with salt and pepper, place in a roasting pan and cook in a preheated oven (350 deg. for pork) according to directions for cut.* When the roast reaches desired doneness, plate and let rest a few minutes. Serve in thin slices.

Meanwhile, sauté the onion in oil in a saucepan until soft. Add 3 cups wine and allow wine to cook down, adding in beef broth to maintain original level of liquid-about 1 cup total. When it reaches desired strength, add salt and pepper to taste. Can be made ahead and reheated. Serve warm with roast.

*Pork takes about 2 hours to reach 150 deg. at 350 deg.

*Beef tenderloin should be cooked at 500 deg. for 30 min. or until temperature reaches 145 deg. for medium rare.

*Beef round should be cooked as tenderloin if wanted rare, but as pork if desired well done. Remember, the longer beef cooks the tougher it gets, unless being stewed or steamed to tenderness.

Pork Butt the Economic Winner

My thanks to Robert and Carol Hildebrand’s 50-3 ingredient Recipes for most of the recipes below. Just remember with pork to follow the recommended cooking times and temperatures-usually for ovens 350deg 35-45 min per lb. adding 20 min. per lb. if cooking the meat frozen. The same is true when pot roasting-add roughly half of the total calculated cooking time per lb.

Butt roasts do well in Dutch Ovens, uncovered to brown the last hour, following oven roasting directions. If you don’t have a Dutch oven or a covered roasting pan, line the pan with enough foil to bring the ends up to cover the roast.

Crock pots, or slow cookers are not recommended for frozen pork because the gradual heating process allows the meat to sit in the danger zone for bacteria growth too long. Instant pots heat faster so they do allow for frozen meats, but recommend having it cut in large pieces before freezing. They also generally recommend adding half the total cooking time if necessary. Because Instant Pots do heat so fat and can be tricky. Go to https://cookthestory.com/instant-pot-roast-pork/ before you start. The most important thing is that the meat registers 150 > 160 deg. on a meat thermometer when finished. Like poultry, pork is served well done.

Spicy Pork: Serves 6

3-4 lb. pork butt cut in 2>3 inch cubes (use chicken thighs and reduce cooking time to 2 hrs.)*

2 Tbs. EACH oil, chili powder, chili flakes, chopped cilantro, chopped parsley

½ Tbs. EACH seasoned salt and ground cumin

1Tbs. EACH minced garlic, dried oregano and black pepper

1 cup diced onion
1cup chicken broth
½ cup orange juice

In a large bowl mix all ingredients but broth. Toss to coat pork well and marinate, chilled, at least 4 hrs. Put the mixture in a Dutch oven or covered oven-proof pot; add broth, juice and cook in a preheated 350 deg. oven for 3 ½ to 4 hrs. until meat is fork tender. Serve hot in bowls or over grain or pasta.

*This might be interesting with whole drumsticks

Cranberry Glazed Pork Roast: Serves 6-8

6 lb. pork butt roast

(1) 16 oz. can whole berry cranberry sauce

1/3 cup brown sugar

Mash the berry sauce and mix with the sugar to dissolve. When the roast is done, uncover and make deep slashes across the top. Fill with the cranberry mix and cook 30 min more, basting often.

Chinese Black Bean Pork Roast: Serves 4-6

4 lb. pork butt roast

(2) 10 oz. jars Chinese black bean sauce

½ cup chopped fresh cilantro

Cook pork as for Cranberry Glazed but only lightly slash the top of the roast. Pour over the bean sauce and cook 30 min. more basting occasionally.

NOTE: This recipe can also be used for pork steaks, Cook them covered for about 1 hr., depending on thickness. Uncover and pour over 1 jar of sauce then cook 30 min. longer.

My Family Pork ‘n Kraut Recipe: Serves 4*

Bone from the butt roast with 4 portions of pork meat in large pieces attached

(1) 2 b. can of sauerkraut

(1) 16 oz. can sauerkraut

1 pkg. instant mashed potatoes

Put the 2 lb. of kraut in the bottom of a Dutch oven or large pot. Lay the bone and meat over and top with the kraut from the smaller can. Add enough water to almost cover. Put the lid on the pot, bring to a boil and simmer for about 3 hrs. until pork is falling apart. Make potatoes as director on box but don’t enrich taste. Serve the pork and kraut either over or alongside the potatoes.
*Fr more servings, trim the butt well and simply cut a large slice, including the bone. Lay it on top of the 2lb. kraut and cover with another 2lb.of kraut. Double the amount of potatoes as well. Proceed as directed. Cooking time remains the same.

Crock Pot Barbecued Shredded Pork: Serves 6-8

2-3 lb. pork butt-thawed or raw-optionally cut into large cubes*

(1) 12 oz. bottle barbecue sauce

1 onion sliced –optional

Place half the onions and half the sauce in the bottom of the pot, add meat then the rest of the onion and sauce. Cook on low 24 hr. Remove meat, cut and shred with 2 forks. Return to pot to mix with juices.

* If cut into cubes reduce cooking time to 6-8 hrs. on low

Sausage: Yield 5 lbs. Adjust ingredient measurements to the quantity of meat. This is for the left over scraps after butchering-especially if you mess it up as badly as I did the first time.

5 lb. meat untrimmed

3 ½ Tbs. salt

1 Tbs. black pepper

1 2/2 Tbs. dried thyme or sage

Grind meat, mix thoroughly with other ingredients. Form into rolls or patties. Allow to rest in the fridge at least 12 hrs. before using. Can freeze.

Jan 9

3 Steps To Success Plus 100 Pages of Valuable Kitchen Information (1)

HOW TO REDUCE FOOD BILLS

To paraphrase an old saying, if you can’t beat it, find a way to deal with it. That’s what How to Control Food Bills offers, a way to manage food costs. When I first opened my personal chef service Suddenly Supper, I realized I had to be able to offer unlimited recipes, quote reasonable prices, guarantee quality, buy retail and still meet my bottom line-not easy ! I needed an efficient system to reach my goals and after trial and error I devised a plan that worked for the business and proved to be equally efficient for my personal needs. I call my plan The Diet for the Food Dollar and to test it, I shared it with friends who’ve had equal success for several years now. It will work for you through the years ahead.

How to Control Food Bills is NOT about tweaking, clipping coupons, chasing sales or finding discount markets. This is a system, based on organized planning and informed shopping, which teaches how to cope with consistently rising food costs. The estimated price hike for the foreseeable future, is at least the 5%-7% annually as it has been for the last decade plus.

Translated, that means that in 10 yrs. your food expenses will be 50%-70% more. This is a significantly large chunk out of household income, making controlling spending increasingly important because without oversight your menu standards and nutritional wellbeing can suffer. And be assured, the cost of food is going to continue to go up.

The reason for this expected price hike is that over the past thirty years, the U.S. Government has ceded control of the nation’s food supply to ‘private interests’, actually international conglomerates. Whereas a government has to consider the welfare of its citizens, corporations are interested in profit. The international aspect means that the fluctuations of one nation’s economy won’t affect the overall pricing. A product can always be sold elsewhere. You may remember food prices went up in 2008. Anyone wondering how this situation came about, see below.*

My plan is quite easy; just 3 steps of behavioral management which experts claim can become habit in three weeks. For me it took less. With all the shopping I had to do, it proved to be a welcome time-saver. I’m including a summary of each step below. Of course the full versions are detailed, with advice, tips, incentives, and ways to personalize them to your specific needs but these ’Cliff Notes’ convey the general principles.

The book also has over 100 pages of charts, diagrams and graphs full of great information– not just pan sizes, times and temperatures with conversions, but a lot more. There’s buying information on all meats, poultry and seafood, locations of the different cuts and how to choose and use them, carving directions, descriptions of cheeses, oils and herbs a complete listing of ingredient substitutions and much, much more. These pages are a valuable kitchen tool in themselves.

It’s important today but going to be increasingly more so, to know where your food money is going and catch any ‘leaks’ or excesses. Organization is the best way to solve that problem. It’s also important, and more convenient to be an informed food shopper. Know what to buy, where to get it, how much and, here’s an often overlooked factor, when to buy an item. Stockpiling is expensive and wasteful but being able to gauge the market is a huge asset. The 3 steps of the plan, summarized below, teach how to control food expenses and deal with prices through organization and knowledge.

Veterans of the plan report that it repaid its $8.99 price well before the 3-week habit-forming deadline and really works long-term for them, as it will for you. So eliminate the stress, avoid register shock and make meal planning and food shopping permanently a walk in the park….

DIET FOR THE FOOD DOLLAR BASIC STEPS

1) Be Decisive:

Don’t hesitate, press “Go” As with any diet, the first step is to set a realistic, obtainable, initial goal. Once there, you may want to continue, but start by calculating how much your food budget can be slimmed down and still remain nutritious. Whether you do this by percentage, fraction or dollars and cents doesn’t matter, just get a firm concept. I prefer to figure by month because it provides an overview. A week may represent specialized buying, whereas a month probably represents purchases from every department in the supermarket, all of which usually fall into the “Grocery Shopping” category.

Then, do as you would with any diet; decide which areas are the target ones. The quick answer is snacks and desserts, and though they may contribute, and cutting down on them could help the food budget and have great side effects; they are not the whole answer. Take a look in your pantry, cabinets and refrigerator. Examine expiration dates. What sits on the shelf? What do you most frequently have to throw out? What was bought and never used? What is duplicated? What name brands can be automatically be replaced by generics?

The answers will show you the initial steps to changing your shopping habits. I had a neighbor who always complained about her “food” bills. It turned out she couldn’t resist sales on cleaning products. She could have sterilized a huge hotel with what she’d stockpiled! For me, it was a weakness for flavored seltzer water. The point is, as soon as I began to buy just what was needed and switched to the generic brand, my register total was less, and I felt a sense of accomplishment. It encouraged me.

2) Be Determined:

Once you have a goal in mind, and an idea of how to carve the path to get there, it’s going to take resolve to turn that path into a paved highway. There will be pitfalls along the way and to help you stay on the road, some “tools” may come in handy. One is reminding yourself of the above mentioned sense of satisfaction from realizing you got everything you need and spent less than you contemplated.

Another is cultivating a warning voice (my “Just say no!”) that stops you before you buy impulsively, and becomes as habitual as looking both ways before crossing the street. Behaviorists say that a habit is formed in three weeks, and becomes ingrained in six months .So it isn’t that hard to do! Also, I find when I am tempted to buy something not on my list; it helps to continue my shopping. If that item is still on my mind when I’m ready to leave, I go back and look again. If I can fit it into my meal planning before its expiration date, or in the next two weeks, and its cost won’t make me feel guilty when I get home, I may buy it. If it’s a non-perishable, I make a note to find a use for it soon, and buy then. All this pondering alone is often enough to discourage the sale.

Which brings me to the best tool of all: The List? I always compile meticulous, detailed lists when planning and shopping for others, but my own approach to meal planning was whimsical. I headed for the market with the most alluring ads that week and let my senses take over. I operated on impulse, drawn to attractive produce, a special piece of meat, a new product, an ingredient I’d wanted to try. I outlined the week’s menus as I went and filled in the details with visits to other markets the following days. I over bought, under used and by the week’s end was suffering severe register shock. So I began to apply my professional approach to shopping to my personal life and started to menu plan.

More on the mechanics of doing this later, but once a weekly menu is set, it’s easy to list the ingredients, simplest done by categories—meat, dairy etc.–check them against your current supplies; eliminate the ones you have and Voilà! Your list is done. The extra time it takes to compile a list is equal to the reduced time spent in the market, but don’t allow yourself to linger there. Get in –Get out!

3) Be Disciplined:

In any diet this is the hardest step to follow because it requires ongoing effort, but the best paved road won’t get you into town if you keep taking scenic detours. You are decisive and determined; all that’s needed is willpower. Above all, stick to the list! It’s hard, and takes practice, to grow virtual blinders to temptation. A big incentive is to remind yourself of why you started the diet, and how satisfying it will be to reach your goal.

In addition to using the tools mentioned above, I find putting things in perspective helps. Unless it’s a special event, ask yourself if you’re going to remember what you ate on a day, or even in that week, two weeks later. (The answer to that question may turn you off menu planning altogether! It’s a big “No”.) I realized my impulsive buys to perk up a night’s meal made a bigger impression on the budget than the memory .BUT if I selected just one of those WOW buys, or maybe even two, if I could combine them, and they fit the budget, and prepared them in such a way as to create a special seeming dinner, my family appreciated it and I felt great! If living alone, it’s a way to treat yourself, or to entertain a friend.

Diversification and innovation also help, especially if the budget isn’t ‘splurge friendly’. When you feel the urge to tweak a week’s menus, explore new cuisines, or different ways to cook, using seasonings, or making sauces from ingredients you already have, or ones that you can inexpensively add that will serve you well in the future. Concentrating on a recipe stops the gaze from wandering over the market shelves too.

I’ve heard it said that anything can be accomplished with the right plan. Well, if you want to have control over food expenses, avoid stress and eliminate register shock forever, The Diet for the Food Dollar Plan is for you! Find it here on this site’s books/products page or on Kindle.

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*The story is simple. When a very efficient exfoliant was developed during the Vietnam War, its commercial value was apparent but crops had to be created which were impervious. Prior to that time agricultural experimentation in the U.S. had been done in colleges and universities under federal grants, which made any results government property. However, private labs became involved in this project, with greater funding and developed a ‘super’ soy bean seed.

In the early ‘80s history was made when the first U.S. patent for a living organism was issued, to the Monsanto Corp, developer of Round-Up, not for the seed, but for the process which created it. This process introduced the successful use of GMOs. After that, the process could be freely applied to other plants, corn, wheat etc. Naturally, the holder of the patent controlled the seed and consequently controlled the crop yield and its price.

Now this process, in some form, has been applied to the seeds of most produce plants making them GMOs. Included is fodder for our livestock which takes the axiom from above one step further. The one who controls the feed crops controls the husbandry industry and the prices on meat and dairy.

If you have any doubts about the global scope of the situation, the next time you’re in a supermarket, take note of the origins especially of the produce and seafood items, fresh, frozen and canned. You’ll understand why it can‘t or won’t be altered for many years, if ever.

Monsanto went on to become the largest seed supplier in the U.S. In 2018 it was sold to the German Corp. Bayer. Bayer had long since branched out from pharmaceuticals and globally acquired many large seed firms as well as controlling interest in numerous food companies. The U.S. ones alone include Alka-Seltzer, Flintstones, Perdue, Bisquick, Campbell’s, Aunt Jemima, Betty Crocker and many more, which gives it a major voce in our food prices. In fact three conglomerates control 90% of the world’s food and this has become a major concern, see https://www.iisd.org/articles/insight/bayer-tightens-control-over-worlds-food-supply.

So don’t appeal to or blame our government or a political party for the high wholesale cost of food. Our officials lost any say in that matter years ago. As for the retail side which reflects market mark-ups, most people are unaware that 90% of America’s supermarkets, including chains thought of as independent like Acme and Safeway, are owned by two American corporations, Kroger and Albertson’s. So far, competing for satisfied employees and customers has acted as a control on profit mark-ups, but a deal is on the table for Kroger to acquire Albertson’s. The FTC, Federal Trade Commission, opposes this plan because it removes that control. We’ll soon see if the FTC, the last vestige of government control over food prices, has any teeth. https://www.ftc.gov/news-events/news/press-releases/2024/02/ftc-challenges-krogers-acquisition-albertsons

Jan 2

HOW TO FEEL ‘LITE’-ER FAST

No matter how carefully I watch what I eat over the winter holidays, I always feel like an inflated balloon after New Year. It may be power of suggestion, I don’t step on the scale to find out until I feel less bloated. So the first thing I do is plan a couple weeks of nutritious, energizing, satisfying but lighter to digest dinners. Then I feel ready to tackle a real diet, if necessary.

Snacks are usually a no-no at times like these, but even Weight Watchers allows popcorn and when I first started this regimen, I was introduced to kale chips and have since become addicted, diet or no. I had long loved coconut chips. They’re both really easy to make

Kale Chips: Trim the leafy part away from the heavy stems of 1lb. kale and cut cross wise into 2” slices. (Save stems for another use) Wash leaves well and spin dry or spread on towels. Toss in a bowl with 2 tsp. oil (or spray with oil) ¾ tsp. salt, ¼ tsp. cayenne pepper or garlic powder—both optional. Bake on a parchment lined pan in a preheated 325 deg. oven 15min. until crisp but not brown. Serve soon.

Coconut Chips: Many stores carry wedges of coconut meat. Otherwise be sure you know how to extract the meat before starting this recipe. Using a potato peeler, slice strips of meat and place them on parchment paper in a pan. Sprinkle lightly with salt and bake as for kale just until edges turn golden. Cool completely and store air-tight but be careful they’re delicate.

Creamed or sauced vegetables are also out and I avoid canned ones because of the sodium content and sugar content with fruits but frozen vegetables and fruits have the same nutritional value as fresh an appearance when cooked. For me, roasted vegetables are a real favorite. They’re easy to do, taste great and the flavor can be changed with the choice of seasoning or herb used. The cooking time and temperature varies with the choice of vegetable, but the process is the same. Simply toss or spray with a little oil, and the seasoning of choice and bake on a foil-covered baking sheet until done. Usually I like to drizzle a bit of Balsamic vinegar over them about half-way through, especially beets and pearl onions.

Roasted fruits are another great flavor enhancer. I’ve long loved peaches with poultry, but lately have become addicted to slices of citrus fruits with fish and salads. Like vegetables, the cooking time can vary with the texture of the fruit, but generally they are roasted at 400 deg. for about 15 min. just until their natural sugar begins to caramelize.

Study vegetables, beets, carrots, cauliflower, Brussel sprouts, even fennel bulbs, braised or poached, can replace the starchier carbohydrates. Bedding carbs, rice, pasta, mashed potatoes, can be replaced by greens (see salmon recipe below) and cauliflower confetti or ’rice’.

However, if you really crave a starch, consider a white potato. A 5 oz. white potato has only 2/3^rd the calories of a ¼ cup cooked rice or pasta. My favorite way to cook it is to .pierce the skin and microwave about 4 min. until tender. While hot, cut it in half length wise, and lightly rub butter or margarine over the cut surfaces, then broil or bake until golden. The potato can even be done ahead and reheated in the microwave.

RECIPES

Cauliflower Confetti: Serves 2-4
This can be done with frozen as well as fresh. Just be sure the cauliflower is firm enough to chop. If fresh, separate into florets. Blanch briefly until crisp-tender. Pulse to the size of small peas or optionally, rice. Season with lemon pepper or bouillon granules and set aside. Use as you would for rice, pasta or mashed potatoes, as a bedding or a side. If needed, reheat in microwave 30 sec.

Spinach Tart: Serves2-4
(1) 10oz box, chopped spinach. Drain, put in a greased pie plate or shallow casserole. Mix with 1 raw egg and 1 packet chicken or beef flavored bouillon granules. Top with a sprinkle of nutmeg, and bake along with meat.

Mustard Chicken: Serves 4 This recipe can be partially cooked in the morning, or even the night before, chilled, and simply placed in the oven to finish. Just keep track of the total cooking time needed and add 10min to the higher temperature and 15 min to the lower. Check the liquid level occasionally to keep it constant. No need to baste. This dish does freeze, and can be cooked frozen, just add 15 min to ½ hr. to the cooking time, depending on the oven temperature, for thawing.

4 chicken quarters, breast with wings or thighs with legs.

4 Tbs. Dijon or Spicy Brown mustard

2 tsp. garlic powder

1 envelope chicken bouillon

2 cups water – estimate

Salt for brining

Rinse and clean chicken well. Place in enough water to cover and add 2 Tbs. salt to make brine and soak for at least 15min. Rinse well. Lift skin from meat with a rounded utensil like a butter knife, and fill each pocket with 1 Tbs. mustard. Place chicken pieces in an ovenproof pan, just large enough to hold them easily, and pour over enough water to fill 1 – 1½ inches in the pan. Sprinkle the envelope of bouillon on the water, and ½ tsp. of garlic powder on each of the pieces. Best baked in a 350 degree oven for 1 hr., but can be done at 375 degrees for 45min. Serve with pan juices on the side. Add water if necessary to maintain water level in pan.

Pepper Chicken Rolls: Serves 4

4 boneless, skinless chicken breasts or 8 boneless, skinless thighs or a mixture

4 bottled roasted red peppers

(1) 4oz jar of mixed olive Tapenade OR next 5 Ingredients combined

12 pitted ripe olives chopped

12 pitted green olives chopped

3 cloves garlic chopped or 1 1/2 tsp. bottled

1 small canned jalapeno chopped (optional)

Olive oil to moisten the above

2 tsp. dried basil

2 Tbs. butter

2 Tbs. oil

1 envelope chicken bouillon granules

1 1/3 cups white wine

¼ cup flour—or less

Toothpicks

If using the Tapenade, then add the garlic, pepper and basil to it. If making it, chop the olives, garlic and pepper together and add the basil and olive oil.

Prepare chicken by pounding very thin. Butterfly the red peppers by slitting each on one side, and lay one over each breast or ½ over each thigh. Spread an equal portion of the olive mixture down the center of the pepper, leaving a 1 inch margin all around. Roll the chicken, starting with the narrower short side and secure with toothpicks. Sprinkle the flour over the chicken rubbing lightly to spread it. Don’t press or the stuffing will leak out.

Heat 1 Tbs. of butter and 1 Tbs. oil in the skillet over medium heat. Brown the chicken, first seam side down, then the top, adding more oil as needed. Be careful not to let it stick. Turn the top side up; add the last of the butter, the wine and the bouillon, stirring to combine. Reduce the heat to low, cover and simmer 10 min. until the chicken is cooked, and the sauce thickens. If the sauce seems too thin, continue to simmer for a few minutes with the lid off.

Suggested sides: Spaghetti Squash Jarden: Halve and seed a small -@ 4 lb. – spaghetti squash. Cover and refrigerate one half. Microwave the other in ½ inch of water, on high 9 min. Cool and drain. Slice 1 small zucchini, 1 small yellow squash and ½ a small onion add 1 Tbs. oil and ¼ tsp. lemon pepper and microwave 2 min. Add 2 chopped tomatoes and Microwave 1 min. Using a fork, remove the meat from the squash. It will come out in spaghetti-like strands. Combine everything together in a bowl, and microwave to heat through before serving. Check seasonings.

Italian Braciuolini: Serves 4— Usually done in a skillet, it can be difficult to turn these over in the pan without spilling the stuffing, so I’m offering an oven alternative.
8 slices beef braciuolini or sandwich steaks – @ 1 lb.
4 plum tomatoes – skinned, seeded, julienne
2 large ribs celery in thin diagonal slices
1 green bell pepper julienne
1 large onion thinly sliced lengthwise
2 tsp. dried basil
2 tsp. dried oregano
2 tsp. garlic powder
½ tsp. lemon pepper
4 oz. fresh sliced mushrooms
1 can Madrilène—usually sold to be jellied—a form of consume
2 Tbs. butter – divided
½ cup white wine
2 tsp. Worcestershire sauce
1 tsp. mustard
Lay the slices of meat on a board, and divide the vegetables except mushrooms, equally between them, placing them in a pile parallel the long side of the braciole or steaks. Sprinkle the herbs and seasonings evenly over all. Fold the shorter sides over the filling, and roll the longer sides around it. Secure the seams with toothpicks. Preheat broiler. Melt 1 Tbs. butter in the ovenproof pan, carefully roll the topside of each braciuolini in the butter, and then rest it seam side down in the pan. This will be a close fit toward the end, so temporarily move one out to make room for another, if need be, but make sure all have a coating of butter. Broil until nicely brown, @ 3-5 min. Turn the oven to 350 degrees, add madrilène, cover and bake for 30 min. When meat is almost done, melt the other 1 Tbs. butter in the skillet, and brown mushrooms, deglaze pan with wine, stir in Worcestershire sauce and mustard until well incorporated. Remove pan from oven, plate braciuolini, stir skillet contents into pan drippings and mix well. Pour over meat. Optionally, garnished with a drizzle of oil and sprinkle of lemon peel

Thai Pork Kabobs: Serves 4

(8) 10 inch skewers-if wooden be sure to soak first

12 oz. trimmed pork cubes 1 ½ inched-2 inches

1/3 cup reduced sodium soy sauce

2 Tbs. EACH lime juice and water

½ tsp. hot chili oil*

2 cloves garlic-minced or ½ tsp. garlic powder

1Tbs. minced fresh ginger-can use ¼ tsp. ground

1 red Bell pepper in 1 inch chunks

1 onion in 1 inch chunks

2 cups hot cooked rice—preferably brown

Combine liquids and spices in a bowl-reserve ½ cup for dipping sauce. Cut pork lengthwise in half and crosswise into 4 inch slices, then into ½ inch strips. Marinate in liquid in bowl 2 hr. Alternately thread woven pork strips, onion and pepper on skewers, spray grill and cook, covered over medium coals or directly under broiler 6-8min.until pork is done. Serve on rice with dipping sauce.

*Alternatively microwave 1tsp.canola oil and 1 tsp. red pepper flakes 1 min.-let stand 5 min. to infuse

Serve with rice and a tossed salad of Romaine or green leaf lettuce and tomatoes or canned, drained mandarin oranges in a light vinaigrette dressing.

Pork Chops with Caramelized Onions: Serves 4

A very mild dish, so the best substitutes would be turkey or chicken thighs.

4 fairly thick loin or center pork chops about 2 lbs.

5 large onions sliced @ 3/8 of an inch thick

1 tsp. sugar

1 Tbs. minced garlic

@ 2 cups chicken broth = 1 can Condensed Broth

2 Tbs. butter

2 Tbs. oil

¼ cup Madera wine

Melt butter in a skillet over medium heat and brown chops well. Remove from pan, add oil and sauté onions with sugar until a golden color and translucent add garlic and cook 1 min more. Lower heat and return chops to pan, covering them with the onions. Add the broth, cover and cook 40 min. Plate chops, with onions over them. Add the Madera to the broth and deglaze the pan. Bring the liquid to a boil and simmer for 1 min. to reduce it slightly then pour over chops and serve.

Suggested Sides: Squash: 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 Herb Roasted Carrots: Toss 1 lb. baby carrots with 1 Tbs. oil and 1 Tbs. dried crushed rosemary or thyme. Bake on a foil lined sheet for 20 min. at 400 deg. Toss with ½ Tbs. balsamic vinegar and roast 8 min. more.

Spinach Pie: (2) 10oz boxes of chopped spinach, thawed and squeezed of excess water, mixed with 2 envelopes beef or chicken broth, and 2 eggs. Pour into a greased casserole, sprinkle ground nutmeg on top and bake 350 degrees for 30 min. Both sides can be cooked along with the entrée.

Pork in Pepper Sauce: Serves 4 This dish can be done two ways – on a grill > Method A – OR in a skillet >? Method B. Either way the sauce is made first. As usual turkey can be substituted or veal.

About 11/2 to 2 lb. pork loin or loin chops cut –

A). in 4 thick slices, or chops, for the grill

B). in 8 thinner slices or chops for the skillet

2 tsp. minced bottled garlic

1 tsp. dried basil

1 medium onion – chopped

(1) 7 oz. jar roasted red peppers

1tsp oil

1/8 tsp. lemon pepper

¼ cup White wine

2 Tbs. butter – for Method B

To make sauce :Microwave onion in oil with lemon pepper 1 ½ min. Drain peppers, blend with onion, basil, and garlic to a puree. Add the wine.

Method A: Put the sauce in a small pan. Grill meat. Warm the sauce as pork is finishing, pour over the meat and serve.

Method B: Melt the 2 Tbs. butter in a skillet over medium heat and brown meat on both sides. Pour sauce over the meat, reduce heat and cover. Simmer gently for 8-10 min., until pork is done.

Salmon with Tomatoes and Greens : Serves 2
2 thick center slices of salmon (slices work better than fillets)
(1) 5 oz. bag spinach leaves or equal amount of Kale leaves, thick stems removed
(1) 15 oz. can diced tomatoes with juice
1 Tbs. oil –optional
¼ tsp. garlic powder

Skin the salmon and bake on a non-stick surface at 350 deg. for 5 min, per inch of width or until flakes. When fish is done, put greens in a flat-bottom dish, top with oil if using, tomatoes with juice and garlic. Microwave for 1-2 min. until greens are slightly wilted and tomatoes are warm. Plate greens topped with tomatoes and place a piece of fish diagonally across each plate. Serve at once.

Spinach Centered Fish Rings; 4 Servings
4 filets of a mild flavored white fish-tilapia, flounder, scrod
(2) 10 oz. boxes frozen chopped spinach -thawed
1 egg
1 envelope or 1 Tbs. bouillon granules either chicken or beef
1/8 tsp. ground nutmeg
Step 1-cut the fish filets lengthwise in half and form each filet into a ring, head to tail, securing with toothpicks. Place in a lightly greased close-fitting pan, but not with the rings touching.
Step 2 – Squeeze excess water out of the spinach and mix it with the egg and the bouillon
Step 3 – Fill the fish rings with the spinach and sprinkle the nutmeg over the tops.
Step 4 – Bake in a preheated 350 deg. oven @ 25 min. or until egg cooks and forms custard in the bottom of the pan. Serve at once with pieces of the custard as a garnish.

Alternatively for hearty appetites, form the halves of fish filets into only 2 rings and divide the spinach between them. Add 5 to 8 min, to coking time.

NEW New England Boiled Dinner: Serves 4

1 2) 15 oz. cans small, while white potatoes- drained

(1) 10 ½ oz. can beef consommé

(1) 14 oz. can chicken broth

2 Tbs. butter

Make small snips around the edges of the meat to prevent curling. Sauté in the butter until slightly browned. Remove from heat, add the potatoes and top with the beans. Pour the liquid over and bring to a boil, then reduce heat, cover and cook for about 30 min. Make sure beans are tender.

Dec 26

HOLIDAY FRUIT SALADS BRIGHTEN MEALS

One of the bright displays of the winter holidays used to be fruit baskets. I can’t peg when they disappeared; 15 years ago? More? What I do remember is the way they showcased the fresh citrus fruits just coming to market. It’s a long way until spring and those grapefruit, oranges and kumquats, fit in perfectly with the holiday décor, while adding a touch of warmth and sunshine.

December holidays are really a season, lasting several weeks, filled with parties and at least one feast, showcasing tempting food. It’s a fun time, children out of school and adults with shortened workloads, a time when things should be a bit special, even weekday dinners. Nothing adds interesting color and flavor to a meal like fresh fruit and gives our taste buds a refreshing change from heavier entrée flavors.

The salad recipes in this post not only do that but also can be used in three ways to fil different needs. They can be served as small side salads, enlarged to a luncheon salad or fortified with protein and carbs to create a combined dinner salad. Combined dinner salads have been a favorite of mine since 2015 and I’ve written several posts on them. The latest on Sept. 12, 2024. These salads are a menu planner’s dream. They’re ingredient flexible, come together easily and fast, can be served at room temp, provide a nutritious meal and are very, very economical, achieving elegance with leftovers or deli meats.

Combined salads are the outcome of high meat prices, especially beef and the desire to make a good cut stretch further. Originally intended for steak, they now are neat ways to use leftover roast or even deli meats for a quick cold dinner, because the meat, thinly sliced, is arranged on one side of the plate. They are simply created by multiplying the single salad ingredients by the number of desired servings. Sufficient protein is supplied by the addition of cheese, nuts, seeds, grains and/or legumes. Body is achieved by adding croutons potatoes, vegetables and/or legumes. The result is a nutritious, satisfying meal.

Citrus aren’t the only fruits that can be added to salads to lighten holiday menus, apples, pears, grapes and tomatoes, yes tomatoes they’re a fruit too, are available in the stores during the holidays. Any of them can perk up a salad, add color to the dish and zing to the entire meal. I’m offering recipes containing these fruits, most of which I’ve served. I know all will be welcome additions to your holiday meals. Since there are too many recipes, to write in standard ingredient listing form without making the post too long, I’ll present them in paragraph form first the salad ingredients, then the dressings and finally, the instructions.

Remember the bitter, tough pith of citrus fruits, the white inner skin beneath the rind, must be removed. This is easiest done by cutting away the outer layers with a knife, but it’s acceptable in larger fruits to halve them and remove the sections with a serrated ‘grapefruit’ knife. Smaller fruits like Clementines can simply be peeled and the center membrane trimmed off with a scissors. Of course all inedible seeds, even in grapes should be removed as well. The salads can be made ahead; the ingredients stored separately, the lettuce in water, and assembled just before serving.

NOTE: appropriate bottled dressings are acceptable substitutes in most of these salads, but always add them just before serving.

RECIPES

CITRUS FRUITS:
Citrus in Champagne Vinaigrette: Serves 8-10
1) Meat of 2 navel oranges and 2 pink grapefruit, ½ cup toasted, slivered almonds. ½ cup thinly sliced red onion, 1 small head of radicchio and 2 heads red or green leaf lettuce in bite-sized pieces, 1/3 cup crumbled blue cheese.

2) Dressing: Whisk ½ cup champagne vinegar, 1/3 cup olive oil, 2 tsp. Dijon mustard, salt & pepper to taste.

3) Toss onion and lettuces, gently mix in fruit and nuts with dressing; sprinkle cheese over top.

Grapefruit Salad: Serves 6

1)Meat from 3 grapefruit, 2 thinly sliced pears,1/4 cup craisins, ¼ cup chopped, toasted pecans, 5 cups mixed greens, 1/3 cup crumbled blue cheese

2) Dressing: Whisk ¼ cup grapefruit juice, 2 Tbs. EACH oil and balsamic vinegar, salt & pepper to taste

3) Gently toss all ingredients with the dressing. Top with the cheese.

Spicy Orange Salad: Serves 6

1) Meat of 6 navel oranges, 4 cups chopped Romaine lettuce,1 Tbs. minced fresh cilantro

2) Dressing: Whisk 2 Tbs. oliveoil,1/4 tsp. EACH ground coriander and ground cumin, pinch cayenne pepper, and 1 clove garlic mashed with ½ tsp. salt

2) Gently toss oranges, lettuce and dressing, garnish with cilantro

Church Salad: Serves 6

1) 1 lb. Romaine cut in bite sized pieces, (1) 8oz.can mandarin oranges,1/2 small white onion thinly sliced

2)1/3 cup orange juice, 2Tbs.oil, 1 heaping Tbs. poppy seeds

3) Simmer juice, oil and seeds over low heat for 10 min. or until seeds soften. Cool completely. Gently toss with lettuce and oranges just before serving.

Nutty Orange Salad: Serves 8

1) 2 sliced scallions, 1 cup sliced celery, 6 cups Romaine in bite sized piece, ( 1) 15 oz. can

Mandarin oranges or 4 peeled Clementines in sections, ½ cup sliced almonds, 5 Tbs. sugar

2) Dressing: Whisk together 2 Tbs. red wine vinegar, ¼ cup olive oil, 2 Tbs. sugar,1 Tbs. dried parsley, pinch cayenne pepper, salt & pepper to taste

3) Stir almonds and 3 Tbs. sugar in a skillet, until sugar melts and coats nuts, cool on foil. Toss salad ingredients gently with dressing just before serving. Garnish with sugared nuts.

PEARS

Craisin-Pear Salad:* Serves 4

1) 1 large, ripe pear cored and diced, 3 cups salad greens, ¼ cup craisins

2) Dressing: Whisk 2 Tbs. oil, 1 Tbs. balsamic vinegar, ¼ tsp. Dijon mustard, salt & pepper

3) Toss all ingredients gently with dressing just before serving

Pear-Spinach Salad with Pecans: Serves 8

1) 2 ripe pears thinly sliced, 13 oz. baby spinach (2 pkgs.), 1 small, white onion thinly sliced,–1/4 cup melted butter, ¾ cup light brown sugar( divided), ¾ tsp. cinnamon (divided), 1 ½ cups pecan halves.

2) Dressing: Whisk 1/3 cup oil, ½ cup white wine vinegar, ¼ tsp. cinnamon, ¼ cup sugar, salt &pepper

3) Mix and spread on a foil-lined sheet, butter, ½ cup sugar, ½ tsp. cinnamon and nuts. Bake at 350 deg. for 20 min.stirring. Cool and separate nuts with a fork. Gently toss salad ingredients in a bowl, add dressing and garnish with nuts.

NOTE: *Craisins are sweetened dried cranberries. To make your own, Prick 2 cups cranberries with a pin. Boil 1 cups sugar and ¼ cup water until sugar dissolves, stir in berries, then transfer to a foil-lined sheet and bake at 300 deg. for 45 min. Spread on waxed paper and when almost dry roll in granulated sugar if a sweeter berry is wanted. Can be used as decorations on desserts or sprinkled over ice

GRAPES

Grapes and Baby Greens with Maple Dressing: Serves 6

1) 1 small yellow apple thinly sliced, 6 cups baby mixed greens, 1 cup seedless red grapes halved.

2)Dressing: Combine 1 Tbs. maple syrup, 1 thinly sliced scallion, 1tsp. lemon juice, ½ cup raspberry juice, whisk in 2 Tbs. olive oil

3) Arrange greens, top with fruits and drizzle with dressing.

Grapes with Honey Lime Dressing: Serves 4

1) 1 cup halved seedless grapes, 2 cups baby spinach leaves, ½ head radicchio-leaves in bite-sized pieces,

2)Stir together 1 Tbs. honey,3 Tbs. lime juice, whisk in 3 Tbs. oil, salt & pepper

3) Toss salad ingredients gently together, add dressing just before serving and toss again

APPLES

Nutty Apple Salad: Serves 4

1) 2 tart green apples in ½ inch dice, 2 Tbs. toasted slivered almonds,3 or 4 Belgian endives (see step #3)*

2) Combine 1 Tbs. lemon juice, 4 tsp.oil,1 tsp. minced garlic, pinch salt

3) Wash the endive with a damp cloth, thinly slice crosswise and mix in a bowl with apples and nuts, toss with dressing. OR Serve this as individual salads. Chop the apples in finer dice and mix with almonds in a bit of dressing. Separate the endive leaves into 12 or 16 equal piles, depending on size. Divide piles among 4 plates and fill each with a bit of the fruit-nut mix, drizzle with remaining dressing.

NOTE* Belgian endive leaves can be held by the stem end and eaten by hand, rather like a slice of pizza. In this way they can be used as dippers, like chips, to hold small amounts of food.

Apple-Jicama Salad: Serves 6

1)1medium jicama, 3 red apples, 1 small onion thinly sliced, 3 cups romaine leaves in bite-sized pieces, ¼ cup chopped fresh mint.

2) Dressing: Stir together ½ cup orange juice, 1 Tbs. EACH lime juice, cider vinegar, brown sugar, 1 Tbs. oil, to dissolve sugar

3)Cut jicama and cored apple into matchsticks. Toss with lettuce, mint and dressing. Garnish with mint leaves if desired.

Tomatoes

Tomato- Spinach Salad: Serves 4

1) 3 cups baby spinach leaves, ½ small white onion thinly sliced, 12-14 grape tomatoes sliced crosswise in 3 pieces

2) Dressing: ¼ cup of a good bottled Vidalia Onion dressing or more to taste

3) Combine ingredients in a bowl and drizzle dressing over, then toss gently.

Salad Margherita; Serves 4

1)3 cups baby spinach, or torn green leaf lettuce, 3 plum tomatoes quartered lengthwise then halved into eight pieces each, ½ small onion diced, 1/3 cup fresh mozzarella, slivered, ¼ cup fresh basil leaves chopped

2) Dressing: A ¼ cup good bottled Caesar dressing- or to taste

3) Combine ingredients in a bowl and drizzle dressing over, then toss gently. Garnish with Basil leaves

Dec 19

WHY GIVE DIGITAL BOOKS

The best thing about digital gifts is the ease of giving-no wrapping, no shipping, no waiting-a couple of clicks and done. They’re also the ideal solution for being remiss, or caught off-guard, or as last minute inspirations leaving no one the wiser. Ever been in a situation when you realize you should have a gift handy- A hosting one perhaps or an unexpected gift you should reciprocate, or be up to the line for an occasion?

Once, I stopped to check on a friend coping with a grandchild recovering from an ear infection. He was a 7 year old boy, no longer feeling sick and very bored. Figuring a Lilly book was worth a try, I immediately sent Making a Cake for Molly to my friend’s email. The story didn’t matter and the activity kept her grandson occupied for hours and he loved the dessert.

Digital books are truly the gift that keeps giving, because they don’t wear out, or take up space. Below are several books, six of which are available in two collections or as separate books. Find them and more books and products at https://www.dinnerwithjoy.com/booksproroducts/. The books described here are also available on Kindle and Dinners With Joy is in printed version on Amazon.

LILLY LIKES TO COOK (SERIES)

My motives in writing the Lilly Likes to Cook series of books were first, my desire to help those coping with kids suffering from ‘the bored blaas’ due to weather, minor illnesses, or empty schedules. Second, I wanted to share what I have found to be an excellent method of getting children to bond both with each other and with adults. Third, I hoped to show them, for future reference, that cooking isn’t a mystery and can be fun by offering a selection of tested recipes suitable for the purpose. See my post of July 25, 2019.

I’ve put the recipes into loosely woven story lines which give the books continuity as well as illustrating possible presentations or functions for the finished dishes, so the selection of recipe can fit the situation. They also break down the preparation tasks giving detailed directions, according to age and experience, without being too obvious. The books are digital, available on Kindle and this web site for far less than a cup of coffee. (Book 1 is free onsite-Prices are slightly higher on Kindle)

Lilly is a girl of 8, living with her parents, sister 13 and brother 10. I choose age 8 because 3rd grade is a break-out time. Schools introduce changing classrooms per subject and seasonal sports with regular teams. Social organizations like Scouts and 4-H are encouraged and hobbies are explored to discover special interests or talents.

I usually include Lilly’s sister in her undertakings which widens the age appeal. Her brother, though disinterested himself, has a best friend who is, which introduces a unisex attraction. Lilly develops cooking onto a hobby for the sake of creating a series and because that’s where my experience lies but the books are sold separately and the recipes can be selected according to specific need. They’re also sold in groups of 3, for kids who show an interest or adults who may need them more often.

Lilly first becomes interested in cooking watching her mother transform a cake disaster into a different, beautiful dessert. The creativity and the appearance intrigue her and she wants to make other pretty, tasty things. Then, gradually, she learns the dishes she cooks can serve other uses than filling her spare time. The things she makes can be used for gifts, rewards, fund raisers and more and the process can be shared with others forming friendships, helping out and simply brightening someone’s day. In short, a creative activity, whether it’s a time- filler or becomes a hobby, can teach a lot of life’s lessons.

Resume of the Lilly Likes to Cook books, recipes and utensils needed:

All quantities are in easily divided or multiplied amounts, including the meatball and sauce recipes which are stated as needed for a large event.

Book 1) Making a Cake for Molly:

Lilly’s sister helps her make a cake for her doll’s birthday but it’s a disaster. Mother transforms the flop into a dessert which becomes a family ‘company’ favorite. Molded ice cream cake–Spoons only. Free on site.

Book 2) Cookies for an Uncle Overseas:

Lilly makes cookies as a treat for an uncle in the military. Chocolate-Coconut Macaroons— Spoons, can opener, brief microwaving and baking $1.99

Book 3) Lilly Makes Meringues:

Lilly helps her sister make meringues from their mother’s recipe as an assignment for geography. Spoons, beaters, baking $1.99

Book 4) The Meatball Booth

Mother is in charge of the booth at the School Fair and needs all the help she can get to prepare the meatballs. To Lilly’s surprise friend of her brother’s offers to help. Knives, spoons, processer and baking $1.99

Book 5) The Luncheon:

Lilly’s mother is busy at work, so Lilly offers to have luncheon ready, with her sister’s help, when their grandmother arrives. Tuscan Tuna-Bean Salad–Can opener and spoons $1.99

Book 6) Dinner for Two:

Lilly’s sister wants permission to begin babysitting. The girls are thrilled when their parents agree to allow them to make dinner and stay alone for an evening. Hot Dog Potato-Vegetable Hot Pot–Spoons, optional knife, baking $1.99

Book 7) Kabobs Are Fun and Easy:

Lilly’s parents are throwing a big cook-out for visiting relatives and everyone pitches in to help prepare Shrimp and Beef Vegetable Kabobs for the grill. Knives, skewers $2.99

Book 8) Girl Scouts Get a Zebra Cake:

Lilly makes a cake ahead, as a reward for her troop members after a day working on crafts to sell at the Town Fair for Charity. Craft directions included. Cake-butter knives; Craft-scissors, pins, rulers and chalk $3.99

Book 9)* Brian’s Birthday:

Lilly helps prepare her brother’s birthday dinner for Brian and his soccer team mates. Slow cooker pulled pork heros plus a variation on the recipe in Book 1.-Spoons, forks, knife,

* To be available soon

FOOD FACTS FOR MILLENNIALS

For the graduate, newlywed or anyone opening a new page and setting up housekeeping, organizing the kitchen and food supply can be a problem with a major time impact on a busy schedule. Supermarkets can be a scary places, wondering what to choose, how to use it, how much to buy, which brand is the right one for you and the prospect of ‘register shock’ or worse budget deficit looming over your head. This book helps calculate needs before starting to market, and goes with you on your cell to answer your questions while shopping. It makes food preparation in general, easier and fun for both newbies and old hands. Learn more details in my post of May 6. 2021.

This book is comprised of 6 books all available separately on the site’s Bookshelf and Kindle. I decided they would be more convenient for quick reference gathered in one volume naming it Food Facts for Millennials, because they are the ones now starting out on their own and true ‘foodies’. However, the book is a handy reference guide even for us old hands in the kitchen, who need to check facts now and then. It’s even available in mobi, so you can take it to market with you on your phone.

Here is a list of the six digital books, with a summary of the contents of each and prices as listed on this blog and kindle.

1) BAKING BASICS AND OPTIONS

Have you ever been confronted by a baking recipe and wondered which product to choose? Ever needed to cook for people with allergies to gluten, wheat, eggs or perhaps are diabetic or have another medical condition? Maybe you wanted to bake something to please a guest from another culture, or just felt like trying a recipe from another cuisine. This book answers any questions about regular ingredients used in baking, helps you understand unfamiliar ones and choose the right options if necessary. It also offers various uses for different ingredients and suggests ways to use the remainder of any exotic ones you may buy for a special purpose before expiration. ($2.99)

2) THE POULTRY PLACE

This book discusses modern changes in breeding methods; why we’re assured of tender birds and the “stewing” chicken and capon are obsolete. It explains the differences in terms between generic, brand-name birds as found in the supermarket, free-range and organically raised. There is complete information ion Salmonella and how to avoid it. This advice extends to a section on the safe handling and use of eggs, and another section on reasons to clean and brine all poultry. There are detailed instructions on preparing all types of birds for cooking. Listed are descriptions of all domestic fowl and the most universal of game birds, along with several recipes for each. Also included are time and temperature charts for general knowledge and detailed instructions for carving and serving each type of bird. Nothing is left to chance. ($3.99)

3) SAVVY SAUCES and GRAVIES

This book is a “Cliff Notes” on sauces and gravies. It starts by defining the differences between the two and goes on to explain the various ways to thicken them for serving, examining the different ingredients that can be used and giving recipes and directions to do so . It describes the different types of gravy and gives directions on how to make each from scratch as well as shortcuts. Outlined are ALL the different types of sauces and their uses from salads to meats to desserts and gives step-by-step advice on how to make and use each. Special attention is given to the 5 Classic French “Mother” sauces—the ones found on menus not in packages. Each is described in detail and instructions given for making and using them, as well as for the many varied second and third generation sauces they inspire.

As the way sauces evolve is explained, it becomes clear they can be adapted to fit dietary requirements, be they medical, religious or cosmetic. This leads to explaining how simple it is to create shortcuts for the inexperienced or rushed as well as how easy it is to individualize them. Recipes illustrating the different types and applications of sauces are included along the way and tips to DIY sauces at will. ($3.99)

4) HOW TO CONTROL CARBOHYDRATES – SO THEY DON’T GO TO WAIST

Take the “Black Hat” off carbohydrates and learn how to use them to your advantage. In this book you will learn the difference between simple and complex carbohydrates, how each works and why complex ones are so important to a healthy diet. You will see that it’s virtually impossible to cut carbs out of your diet completely, because they exist to some degree in almost all foods. The trick in avoiding the damage they can do to your waistline is in knowing which ones, and how many you need daily. The major source groups are explained in detail and broken down into types as are the “hidden” groups so often overlooked. It’s important to know which is which and how to combine them to your advantage. For example, a baked potato with sour cream constitutes a balanced meal, do you know why? There are cooking tips and some suggestions for uses and recipes included as well. ($2.99) For more details see the posting for Feb.11, 2021

5) ALL ABOUT SEAFOOD

As seafood becomes increasingly valued as a healthy food source, and thanks to the growth of aqua farming and improved transport, ever more varieties are available to and being consumed by an increasing number of people. Questions naturally arise concerning the buying, prepping, storing and cooking of the different types of seafood and actually as to the types and classifications of the items themselves. This book addresses many of those questions by explaining the general rules for safe handling fish and other forms of seafood; cleaning, skinning, shelling or shucking; proper storage until cooking. There are definitions of each classification of seafood in general and descriptions of the members of each category and specifically of the species within each one listed. There are guidelines as to proportions to buy and suggestions as to substitutions within species. Included is also a section on the serving of canned fish. ($2.99) For more details about this book see the posting for August 12, 2021.

6) THE MEAT STOP

Years ago the family neighborhood butcher knew the customers’ preferences and often anticipated their needs. Now we’re on our own and have to be a lot better informed as to what we’re buying in every way. Anyone who has peered into the supermarket meat counters realize there are decisions to be made over and above which meat to choose. We have to know the cut or cuts to use for the dishes we plan, how to pick the right one and which is the best buy. We need to judge color, grain, fat dispersion, often bone mass and general appearance. Moreover, we have to know what to substitute if we can’t find what we want. For this we have to know how to prepare and cook different cuts, even different meats. This book contains charts on beef, pork, lamb and veal advising which cuts are more tender, which are tougher, which are fattier and why. Then there are additional charts telling how to cook, carve and serve them. The book is a great guide to learning about meats and a great kitchen aid. ($3.99)

FOOD FACTS FOR MILLENNIALS – The collection ($ 17.94) in both epub and mobi.

CAN I help?

Most people now understand cooking can be interesting, challenging and fun with terrific rewards and that having a few kitchen skills and basic recipes is a survival necessity. However, cooking together is a great bonding tool between two or more people, not to mention the ability to enjoy any cuisine you wish when you wish. So if you’re heading to the kitchen and hear the question: Can I help? Answer….YES!

These modified recipes were originally devised to ease stress for those who cook with children in the kitchen and 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. It can act as a training manual to learn basic skills for anyone starting, or planning to start out on their own or illustrate ways to simplify your favorite recipes for easier access. Learn more detail about this book in my posting for June 3, 2021.

The recipes in Can I help? are divided into four groups, breakfast, lunch, dinner and dessert. The linked post mentioned above includes several recipes from each group to show how they can be both ‘company presentable’ and easy to make. With each category heading below I list menu items for the same reason.

Breakfast:
Include Eggs Parmesan, Yogurt with Bananas and Nuts, Eggs Florentine, Easy Home-Made Cinnamon Buns, Oven Pancake and Melon Boats

Lunch:
Some options are Strata Burgers, Tuna and Bean Salad, Turkey Mousse, Monte Cristo Sandwiches, Classic Quiche, and Gazpacho-Pasta Salad

Dinner:
Among the choices are: Chicken with Mustard and Honey, Double Punch Lasagna Roll-Ups, My Beef Kabobs, Chicken with Cherries, Pork (or Turkey) Loin with Apricot Glaze and Salad Nicoise. These recipes point out specific tasks for children.

Dessert:
This shows the variety. Some choices in the book are Fruit Pizza, Chocolate No-Cook Bars, Cherry Cobbler, Chocolate Raspberry Cake, Easy Berry Angle Cake, Dump Cake and Fruit Gelati.

Dinners With Joy

This Menu-Cookbook is truly unique and a welcome gift for a wide range of people. It is a tool, for busy people who like good food but have limited time to shop and cook by providing a ready answer for that nagging question at the end of a long day; “What’s for dinner?” and teaching by example how to avoid that stressful dilemma permanently. The basic 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. Learn more details about this book on my posting for Dec.22, 2020.

Each weekly menu listing is accompanied by cooking tips covering everything from specific directions to general information like freezing raw and cooked foods, a dessert recipe, and most importantly a detailed shopping list complete with pantry check. Used as learning tools the lists in the book illustrate how to effortless it can be to provision a week’s meals. One can simply pull up a 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. Learning how to compile a weekly shopping list is the key to relieving the stress of meal planning.

Nutritional, restaurant quality recipes have been modified, including easily divisible and multiplied quantities, for advanced prep and quick cooking. 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. This facilitates planning and shopping.

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 and several notated recipes can be prepared ahead.

Also included are suitable suggestions for restricted diets where indicated, mainly for the pork, ham and shellfish recipes.

Dinners With Joy is available on this site’s Books/Products section, on Amazon in paperback and Kindle in digital form at its current price of $14.99.

Weekly Menu Sample

Month 1, Week 1

1.Chicken in Lemon Wine Sauce

Baked Sweet Potatoes

Sugar Snap Peas

2. Pork Tangier
Spinach Orange Salad
3. Steak in Red Wine
Broccoli Crowns
Broiled Irish Potatoes
4. Salmon in Lemon-Caper Sauce
Zucchini Medley
Roasted Baby Carrots
5. Glamorous Ham Casserole
Caesar Salad

6. Double-Punch Lasagna Roll-Ups

Italian Green Beans

Bread Sticks

7. Classic Fajitas

8. Desse7rt-Apple Rustica

A NOTE ABOUT THE SHOPPING LIST

1) This is a complete list of all the ingredients needed to make 4 servings of every entree and side on this week’s menu. The quantities are in even amounts for easy multiplication or division to fit your household requirements. The items are grouped by category.

2) If you want to delete a recipe and/or substitute another, simply remove the ingredients for that recipe and add the new ones-in proper quantity. The list is still your tool.

3) The Pantry Check items are considered basic kitchen supplies, stored in amounts intended for multiple uses. The quantities needed each week are given in the recipes. Make note of them when checking the pantry to learn if an item needs to be restocked.

4) This list is a valuable time and money saving tool. Learn to use it and it will reward you well. An outline follows.

Order of presentation

MONTH / WEEK

Cooking Tips

This weekly feature provides any directions needed to shop, prep and cook the week’s meals and helpful advice in stocking the pantry. Dessert ingredients are included.

MENU/RECIPES

PANTRY CHECK

MARKET SHOPPING LIST

GROCERIES

MEATS

PRODUCE

DAIRY

OPTIONAL SIDES

How to Control Food Bills

This book offers a way to manage food costs. As a personal chef service owner I had to offer unlimited recipes, quote reasonable prices, guarantee quality, buy retail and still meet my bottom line-not easy ! After trial and error I devised an efficient system that worked for the business and proved to be equally efficient for my personal needs. I call my plan The Diet for the Food Dollar and to test it, I shared it with friends who’ve had equal success for several years now. It will work for you through the years ahead.

This is NOT about clipping coupons, chasing sales or finding discount markets. This system is based on organized planning and informed shopping, and teaches how to cope with consistently rising food costs. The estimated price hike for the foreseeable future is at least 5%-7% annually. Without oversight your menu standards and nutritional wellbeing will suffer.

The reason for this expected price hike is that over the past thirty years, the U.S. Government has ceded control of the nation’s food supply to ‘private interests’, actually international conglomerates. Whereas a government has to consider the welfare of its citizens, corporations are interested in profit. The international aspect means that the fluctuations of one nation’s economy won’t affect pricing. A product can always be sold elsewhere.

Anyone wondering how this situation came about, see the footnote on Jan.14, 2021. My plan is just 3 steps of behavioral management which experts claim can become habit in three weeks and proves a welcome time-saver. I summarize each step below conveying the general principles.

It’s important today but going to be increasingly more so, to know where your food money is going and catch any ‘leaks’ or excesses. Organization is the best way to solve that problem. It’s also important, and more convenient to be an informed food shopper. Know what to buy, where to get it, how much and, here’s an often overlooked factor, when to buy an item. Stockpiling is expensive and wasteful but being able to gauge the market is a huge asset. The 3 steps of the plan, summarized below, teach how to control food expenses and deal with prices through organization and knowledge. Veterans of the plan report that it repaid its $8.99 price well before the 3-week habit-forming deadline and really works long-term for them, as it will for you. So eliminate the stress, avoid register shock and make meal planning and food shopping permanently a walk in the park….

The book also has over 100 pages of charts, diagrams and graphs full of great information. There’s buying information on all meats, poultry and seafood, locations of the different cuts and how to choose and use them, carving directions, descriptions of cheeses, oils and herbs a complete listing of ingredient substitutions and much, much more. These pages are a valuable kitchen tool in themselves.

DIET FOR THE FOOD DOLLAR BASIC STEPS

1)Be Decisive

Don’t hesitate, press “Go” As with any diet, the first step is to set a realistic, obtainable, initial goal. Then, decide which areas are the target ones. .

2) Be Determined:

Once you have a goal in mind, and an idea of how to get there, it takes resolve to turn that path into a paved highway. To help you stay on the road, some “tools” are included .

3) Be Disciplined:

This is the hardest step because it requires ongoing effort and willpower. Above all, stick to the list of ‘tools ’and remind yourself of why you started the diet, and how satisfying it will be to reach your goal.
I’ve heard it said that anything can be accomplished with the right plan. Well, if you want to have control over food expenses, avoid stress and eliminate register shock forever, The Diet for the Food Dollar Plan is for you! Find it here on this site’s books/products page or on Kindle.

Dec 12

HOST A CAKE PARTY

It’s the holiday season again-full of decorations, lights, food and parties, lots of parties. There are people who want to entertain, celebrate the season with friends and return hospitality but, this year, with everything so expensive, they are thinking, not twice, but three or four times. Well, there’s a solution since this is the season when folks love traditions with new twists.

A dessert party (https://www.dinnerwithjoy.com/give-a-dessert-party/.) particularly a cake party is a solution. Consider the time and expense of providing a variety of canapes or snacks for a cocktail party or open house against four or five boxes of cake mixes, which can be made ahead, frozen and need only thawing to serve. Then calculate the cost of an open bar against a few bottles of dessert wine or liquor for cordial coffee recipes. The average cake serves 10-12 in normal sized slices, but twice that for a tasting, when people try several cakes.

This time of year, champagne and port are available in wide price ranges. Only small amounts of liquor are used In Irish Coffee, Mexican Coffee and other cordial coffee recipes. A vast difference in expense compared to an open bar—you do the math. This option offers an elegant, intriguingly novel type of party. The hours, 7 or 8 P.M. to 10 or 11 are acceptable on weekdays, especially in view of the limited beverage selection. It’s a lovely chance to visit with friends, which no one would ever guess was an economic choice.

A few years ago, I had a problem. I feature a full dessert table with the holiday meal but Christmas, then, as now, was a weekday. I had a full work schedule, some social obligations and was expecting house guests. I could schedule most of the other cooking, but didn’t know when I could find time to bake the desserts or how to keep them fresh. Obviously, they had to be made ahead and freezing seemed the best option, but frosted cakes were a new field. Sara Lee did it but could I, at home?

I’d had experience with pastry, especially the pies so popular at Thanksgiving but the desserts for that holiday are very different from the ones favored in December. Thanksgiving recipes are more basic, hardy and full flavored, featuring dishes like pumpkin mince and apple pie served in wedges. By comparison, desserts for the December holidays are elegant, the recipes more sophisticated, dependent on cooking techniques. They are visually decorative and lighter on the digestion; often able to be eaten by hand or served in slivers but it has to have visual appeal.

December holiday entertaining is usually the responsibility of the person hosting. For me, it’s important to have most of the cooking done before the day, especially the desserts. So I had a real scheduling problem with prepping that year and I decided to jump right in. I’m so glad I did because I found freezing even the most elegant desserts works. Now, I like to make them as I find time and have them ready ten days to a week ahead, some even more. I have a large freezer and I’m able to freeze finished baked goods, but for those with less room, cake layers can be stacked and stored while the icings can be kept in the refrigerator. Actually, cakes will keep, chilled, for several days, even in a cold garage.

Now, I have all my cakes iced and ready well in advance of the day they’re to be served. It gives me time to be creative and elaborate with decorating and garnishing them. Freezing an iced cake’s rather simple, but should be done on its serving plate. You will need waxed paper, several large plastic bags, and a package of paper dollies, toothpicks and a bag of marshmallows.
1) Place a doily on the plate and place or invert the cake onto the doily.
2) Gently lift the edges of the cake and place pieces of waxed paper between it and the doily, large enough to catch any icing drippings.
3) Ice cake. Remove the waxed paper.
4) Place a marshmallow on the end of 7-8 toothpicks-a typical round cake will take 4 around the side and at least 3 on top. Gently push the toothpicks securely into the cake as directed above or as needed for the shape of the cake. Do not let the marshmallows touch the icing-they will smear it.
5).Place a plastic bag over the cake, gathering the bag edges under the plate and using the weight of the cake and plate to secure the bag, place the cake on the freezer shelf.
6) TO THAW: Remove plastic bag and toothpicks. Allow at least 2hr. to thaw at room temp. When thawed use a butter knife to smooth over toothpick holes
7) Can be refrozen, just repeat procedure.

The following recipes provide this freedom, and serve as examples of how similar ones can be treated the same way.

RECIPES

Christmas Bread: People who normally hate fruitcake, like this, especially with a cup of coffee or tea, because it has a lighter texture—half way between bread and cake

This is kinda cheating because it’s based on two boxed Quick Bread mixes. I like Cranberry and Pumpkin, but have used Date and Nut as well. In fact, I might add them if I were to make more than 2 loaves.

If the mixes have different add-in requirements, I mix them in separate bowls and combine the batters. In each mix I replace half the liquid with red wine, which acts as a preservative.

Before adding that I toss a total of ½ cup chopped toasted nuts and ¾ cups mixed chopped, dried fruits in the dry flour. This prevents clumping in the batter.

I decorate the tops with whole nuts, candied cherries and colored sugar, then bake as directed in two loaf pans-one per box of mix used. When the loaves are cool to the touch, I move them from the pans to plates, sprinkle the tops with about 2 Tbs. of whiskey, cover them in plastic wrap These should be made in October, but they can be baked as little as 2 weeks before serving. The alcohol doesn’t taste, but preserves and deepens flavor. They are fine to serve children. In fact they make great breakfast bread.
List of ingredients: Yield (2) 9×4 inch loaves
2 boxes of Quick Bread mix- I prefer Pillsbury
½ cup chopped toasted walnuts or pecans
¾ cup mixed diced candied and dried fruit-raisins, craisins, apricot, pineapple
Half water-half red wine to equal amount of liquid required in box directions
Candied cherries, nut halves and colored decorative sugar for garish.
Whiskey to sprinkle over as the cakes mature

Bake at temperature and for time directed on boxes and follow instructions above.

Yule Log: Serves 16-18
Using boxed Gingerbread mix, I replace half the water with applesauce, add ¼ cup oil and use 2 eggs. Beat only until well incorporated – about 2 min.
Grease the bottom only of a 19 x 11 inch jelly roll pan. Line it with parchment paper and grease the paper. Preheat the oven to 350 deg., and bake on the middle rack for 16 to 18 min. until it springs back when poked lightly with a finger.Remove from the oven and sprinkle liberally with powdered sugar. Cover with a tea towel, and using a board as a brace invert the cake. Peel off the parchment and roll the long side of the cake in the towel. Resting the edge on the bottom let the cake cool completely.

To make the filling and frosting, beat 8 oz. cream cheese with 8 oz. Cool Whip until smooth adding 2 tsp. maple flavoring -or to taste, and add 1/3 cup chopped, toasted walnuts or pecans to half the cheese mixture.

Carefully unroll the cake and fill with the nut mixed cheese mixture. Re-roll. Trim ends evenly.

Cut a piece about 3 inches long from one end on an angle and position it along the “trunk” to form a branch. Secure it with a bit of frosting.

Frost the cake and add any decorations. Freeze until ready to serve. Allow to thaw 30 to 45 min.
List of ingredients
1 box gingerbread mix
Half water and half applesauce mixed to equal liquid required in box directions
2 eggs
½ cup oil
Powdered sugar
Filling and Frosting
8 oz. whipped topping
8 oz. Cream cheese
2 tsp. maple flavoring
1/3 cup chopped toasted walnuts or pecans

Roulade Cake recipe from The Cake Doctor by Ann Byrn explains how any flavor of cake mix can be baked into a log. The same filling can be used with a flavor change, other nuts and even chocolate chips.

Cake

1 box plain cake mix

1 cup buttermilk

½ cup vegetable, seed or nut oil

4 eggs

Confectioners’ sugar for dusting

Parchment paper

Butter for preparing pan

Make the cake: Butter the bottom only of a 16 ½ X 11 ½ X 1 inch jelly roll pan. Line it with the parchment, leaving a couple inches overlap on the ends, and butter the paper. Put the cake ingredients in a bowl and beat, scraping the sides, until batter is thick and combined about 3 min. Pour into the

prepared pan, smoothing it out with a spatula. Bake on the center rack of a preheated 350 deg. oven for 15-17 min. until it springs back when pressed with a finger. Liberally dust a clean kitchen towel and starting with the long side, carefully roll the cake away from you in the towel. Place seam side down on a flat surface to cool for about 20 min. Follow directions above for assembly.
NOTE: If the cake seems split in places, and it will as it’s rolled, the frosting will cover them. Garnish with sprinkled cinnamon or nuts.

MODIFIED OPERA CAKE Serves 10-12

(3) 9 inch round cake pans—available as a 3-pack in a dollar store

Parchment paper or waxed paper

Serves 0-12

3 eggs separated

6 Tbs. sugar

Dash salt

¾ cup sifted cake flour

½ tsp. vanilla

3 Tbs. sugar

Beat yolks, sugar and salt until light and fluffy, about 5 min. Fold in flour. Beat whites until soft peaks form and then beat, adding sugar, until peaks are stiff. Fold a glob of whites into yolk mixture, then fold in the rest. Pour into pans and bake at 325 deg. for 15 min. Ice and store as for box mix.

For authentic Opera Cake

3 eggs separated

6 Tbs. sugar

Dash salt

¾ cup sifted cake flour

½ tsp. vanilla

3 Tbs. sugar

Red Velvet Christmas Cake: Serves 12

A stunning cake can be made with the above technique baking the batter in 3 pans

1 box red velvet cake mix, baked according to directions in 3, 9 inch round pans. You will have to adjust

time, but see the Opera Cake above

Frosting

8 oz. cream cheese

8 oz. container of Cool Whip

Confectioners’ sugar to taste-optional

1 tsp. or to taste peppermint or other flavoring

Few drops green food coloring—optional

Beat the above ingredients together until smooth and creamy, adding sugar if desired to taste, flavoring and enough coloring to turn the mixture a light green. Frost the layers and then the outside of the cake. Decorate with sprigs of holly or crushed candy canes.

Pistachio Marble Cake: Serves 10–A great every day cake, but one which easily dresses up for holidays Requirements: 1 mixing bowl; 2 layer cake pans or 1 tube pan

1 box marble cake mix WITHOUT pudding included. White or yellow will do if you can’t find marble*

(1) 4 serving size box pistachio instant pudding and pie filling mix.

1 1/3 cup water

3 eggs

1/3 cup of oil

Cooking spray

3 Tbs. unsweetened cocoa powder*if you’re not using marble cake mix

This can be made in 2 layer pans but appears more attractive when cut if made in a tube or bunt pan. Prepare pan(s) by spraying liberally with cooking spray. Preheat oven to 350 degrees.

Beat the eggs, water, pudding mix and oil into the batter until it is smooth. See cake mix directions. Using a spoon, blend in ½ cup nuts, if using. Pour 2/3 of the batter into the prepared pan(s) if using a marble mix directions will say to add contents of the enclosed envelope to the remaining 1/3 batter in the bowl. * * If not, add the cocoa powder to 1/3 cup reserved batter and blend well. The cake box directions will now tell you to pour the chocolate batter over that in the pan(s) and using a table knife, blade down, in a cutting motion, gently swirl the top layer into the one below, creating a marble effect. If using a tube pan, go down to reach the bottom, but don’t overdo.

Bake the cake for the times dictated on the box for your choice of pan. Cool as directed and frost. Use the rest of the nuts as garnish. If using a pistachio frosting there is the option of garnishing with chocolate curls or chips.

Pistachio Frosting: Makes enough to fill and frost 2 layers

I don’t like very sugary frostings. So I’m offering 2 recipes here. The first is the classic Kraft recipe for pudding icing which is high in calories and fat. the second is my own creation.
1 Kraft Pudding Icing: Makes about 2 ½ cups

(1)4 oz. pkg. = ½ of 8 oz. pkg. cream cheese, softened

1 stick= ½ cup unsalted butter, softened

½ cups powdered sugar

1 pkg. (3.4 oz.) Pistachio flavor instant pudding and pie filling

Using an electric mixer beat together cream cheese and butter until well combined. Add pudding and beat on high speed until light and fluffy and pale in color, approximately 5 min. Gradually add powdered sugar and beat until fully incorporated and fluffy.

2 My Pudding Icing: Makes about 4 cups

(1) 8 oz. pkg. cream cheese

(1) 8oz. tub whipped topping

(1) 4 serving box of pistachio instant pudding and pie mix

Beat all 3 ingredients together until completely blended, smooth and spreadable

Combine ingredients and mix until smooth. Cover top of cake and decorate as desired.

Coconut Cake with Coconut Icing: Serves 10–From https://abountifulkitchen.com coconut-cake-made-with-box-mix//the-best-

3 large eggs

1 cup sour cream

1 teaspoon vanilla

1/2 cup cold water

3/4 cup coconut milk

1 white cake mix I like Duncan Hines

1 small package instant vanilla or coconut pudding

Icing

1/2 cup butter, softened

8 oz. cream cheese, room temperature

-5 cups powdered sugar

Dash of salt

2 tablespoons milk or half and half

(1)7-10 oz. coconut flakes, sweetened

Grease and line 2-9 inch cake pans with parchment paper. Preheat oven to 350 degrees and set rack in center of oven. Beat eggs, sour cream, vanilla, water and coconut milk until blended well. Add cake mix and instant pudding.* Mix only till smooth. Pour batter into pans; sprinkle a little coconut on top of cakes, if desired. Bake at 350 deg. for about 25-30 min. or until toothpick inserted in middle comes out clean. Invert onto rack and let cool completely.

Black Forrest Brownie Swirl: Yield 24 brownies

1 box brownie mix (24 oz.)

1 can cherry pie filling

1/4 cup oil

3 eggs

¼ cup sugar

8 oz. cream cheese

1 tsp. vanilla

Candied cherries

Prepare brownie mix using oil and 2 eggs and ½ cup pie filling until well mixed. Stir in and lightly beat another ½ cup pie filling, leaving some cherry chunks.

Beat cheese, 1 egg, sugar and vanilla until smooth. Pour over brownie mix and cut through with a knife several times to give a marble effect. Arrange candied cherries over the top. Bake at 350 deg. 35-30min. until cheese is set and beginning to tan. Cool in pan and cut.

Pecan Bars: Yield 24 squares

1 box pecan cake mix

1/3 cup cooking oil

2 large eggs

8 oz. cream cheese

1/3 cup sugar

2 tsp. Maple flavoring

1-2 Tbs. milk

Beat the cake mix with the oil and 1 egg until crumbly-about 1 ½ -2 min. Reserve 1 cup; press the rest onto the bottom only of a 9 x 13 inch ungreased baking pan. Bake on middle rack of a preheated 350 deg. oven 13-15 min. until golden. Leave oven on. In beating bowel, with the same beaters, combine cheese, sugar flavoring and 1 Tbs. milk. Beat until creamy adding other Tbs. milk as needed. Top with reserved cup of crumbs. Bake about 15 min. until top is golden. Cool and cut into squares.

Dec 5

DIY NUTS- AN ELEGANT, AFFORDABLE GIFT

This is a complete reprint of my post for Dec. 7, 2023. The information is still current and with food prices higher than last year, it’s even more relevant.

All the demands of the winter holidays make downright stressful to cope with the extra gifts the ‘season of giving’ involves, gifts for business associates, social contacts, to say “greetings” to old friends and ‘Thank You” for regular assistance. These gifts must be impersonal, yet convey your thoughtfulness, be acceptable, usually to the recipient’s family as well, and their cost indiscernible, ranging from casual to pricy, depending on your presentations. That’s a tall order, especially at today’s inflated prices.

Don’t worry! There’s an inexpensive food which, with minimal skill, effort, time and expense transforms into a product surpassing in taste, freshness and appeal its expensive, gourmet commercial counterparts. Furthermore, depending on the packaging, this item can be elegant enough to impress a client or employer, charming enough to amply say Thank You, and personalized enough to please that special someone. It’s nuts!

Specifically, it’s the nuts featured in boutique gifts, almonds, cashews, pecans, walnuts, pistachios, filberts (or hazelnuts) and macadamias. I’m excluding ‘ground’ nuts because peanuts and Brazil nuts are major allergens. Personally, I’m too sensitive to Brazils to sample a standard party mix, eat commercially baked cookies which might contain their oil or any fruit cake or bread but my own. (Although allergies to the other seven nuts are rare, you can play safe and inquire about the recipient before gifting.)

For this ‘magic’ transformation to work, the nuts have to be raw, shelled, but otherwise unprocessed. Raw nuts are available in most full supermarkets, some specialty food stores and even chain pharmacies but the most dependable way to always find them in quantity and quality is Amazon. They are sold in one pound units, costing, roughly, from $7.00 to $15.00, depending on the type of nut. The same unit, simply roasted and salted, purchased as a gourmet gift can cost from $35.00 to $55.00 +.

Buying the nuts raw and roasting them yourself is the key to the ‘fresh’ attractive appearance and greatly improved taste. Most commercially prepared nuts are seasoned, and preserved, by soaking them in a brine rather than hand salting them. As a result they often appear to have a gray filmy coating rather than a shiny golden color high-lighted by glistening grains of salt which distinguishes the high-end gourmet products.(See ‘Pistachios’ below for more on brining.)

Packaging is also a huge influence on achieving the desired effect. Gourmet products are usually sold in boxes or tins, both of which are easily found in great variety from dollar stores on up the price range. Of course, a special gift might need a more pricy presentation and these particular contents are elegant enough to do justice to any container.

The point is, that with little outlay, learning to process nuts opens a wide window of gifting possibilities which goes a long way in solving any problems on your holiday list. Actually, I’ve found this useful for other occasions during the year, especially hosting and anniversaries. The best thing is that you can tailor each gift in perceived value to its recipient, without worrisome searching for ‘just the right thing.’

When buying, look for whole, raw, shelled nuts. The shelling is tedious and, if not expertly done, can result in a lot of breakage and consequently loss of money and time. Pistachios are the exception. Their shells pop open on the trees when they ripen, giving options in preparation and presentation explained below.

Macadamias also need a bit of special roasting. Not only do they contain the highest percentage of fat, but they’re air dried before being sold commercially, hence they tend to burn quickly.

Filberts (hazelnuts) and almonds must be skinned. With filberts, it’s done by placing the warm nuts in a dish towel, allowing them to sit for 5-10 min. then rubbing them vigorously in the towel. The skins peel right off. They can then be salted or, if for appearance they should be more golden, return them to the oven for 2-3 min. and then salt them.

Almonds need to be blanched or boiled. Cover them with about 2 inches of water to spare in a pot and bring to boiling for about 3 min. turn off the heat and leave for 3 min. more. Drain the nuts, cool under cold water enough to handle, squeeze and the nut will slide out of the skin, ready for roasting. Allow about 30 min. for this process per pound of nuts.

Pistachios are roasted both in shell and out and can be bought raw both ways. The actual roasting is the same, so the choice is optional, usually determined by the intended presentation. Generally, in shell they are served solo* and shelled, in a mix. There is, however, a difference in preparation. Out-of-shell they’re salted after roasting like other nuts but in shell they’re soaked in a brine before roasting so the seasoning is on the nut, not the shell. To brine: soak the nuts per pound, in 1 cup water, 2 tsp. salt, 1 tsp. citrus juice for 24 hr. Air dry for 24 hr. before roasting according to chart below.

*The dyed pistachios, once imported from Iran, are again available. The bright red shells cupping the green nuts are very decorative and especially festive at this season.

The actual roasting process is straightforward but requires attention because it can be tricky toward the end. You will need a sheet pan with sides, also called a jelly roll pan, large enough to hold a pound of nuts.(at least 11’x15’) If it isn’t non-stick, cover the bottom with foil. Add 1 tsp. butter* and melt it while the oven is preheating to the desired temperature, according to the chart below. Gently roll the nuts in the butter with a wooden spoon, arranging them in one layer. Repeat this action frequently while the nuts are baking so they brown evenly on both sides. They won’t change color at first, but once they begin to brown, they burn fast. It’s imperative to stay alert and remove the nuts from the oven the instant they reach desired doneness.

*The addition of a bit of fat acts like sun-tan oil. It insures that the browning is even from the start and provides a bit of protection until the nuts’ oil begins to come out. Some instructions call for vegetable or canola oil, but I prefer butter because it browns better and adds a bit of flavor.

Once roasted, turn the nuts out on a flat surface covered in paper towels, to absorb any excess oil, and sprinkle them liberally with salt, gently turning them to insure the salt reaches both sides. Allow them to cool totally, which will crisp them. Then be sure to store them in air-tight containers.

Raw nuts last for months in their original, commercial packaging, and I found that once opened, refrigeration maintains that shelf life. Roasted and salted, in air-tight containers, stored in a cool, dark, dry place they will keep 4-6 weeks. Moisture ruins the crispness, so don’t refrigerate the roasted ones and be aware, depending on the storage conditions, nuts go rancid quickly. So check them often.

Nuts must be roasted separately according to time and temperature for each type and it’s preferable to store them separately too. They tend to meld tastes and the difference in shapes rubs the salt off. Therefore, to maintain freshness and appearance, it’s best not to combine nuts into a mix until a few days before gifting or serving .

It sounds like a tedious amount of caution, but it’s not. The different batches of nuts are stored as finished and the mixes can be compiled to suit the recipient or guest. Also, this way, one type can be offered alone or used for another purpose.

So if you want an elegant, personalized, tasteful and tasty gift, especially for those on your list who are hard to shop for, or are searching for a gift that is always appropriate, or perhaps need one that is impressive without costing a fortune, here’s the solution to your problem. What’s more, if you have a source, or use Amazon, you can buy it, make it and have it ready to present or serve in 3 days. In addition, it’s been my experience you can gain yourself a bit of ‘star status’ because these are well received and become frequent requests.

RECIPES

Roasted, Salted Nuts: Follow the directions given above, using the times and temperatures listed on the chart below for each type of nut.

Hazelnuts—250-275deg.—20 min.

Macadamias –225-250 deg.—10-15min.

Pecans 325 deg. -15min

Pistachios 350 deg. 8min.

Walnuts 350deg. -15min.

Cashews 350deg. -15min.

Almonds 350 deg. 20 min.

Mixed Pesto Nuts: Yield 4 cups

1 ½ cups pecan halves

1 ½ cups blanched almonds

1 cup walnut halves

3 Tbs. oil

2 Tbs. shelled pistachios or pine nuts

2 cloves minced garlic

2/3 cup chopped fresh basil

½ cup Parmesan cheese

½ tsp. salt

Make pesto by processing last 5 ingredients until well blended, slowly add oil until smooth. Preheat oven to 350 deg. and spread nuts out in a 15X 10 x ½ inch pan. Spread pesto over the nuts and bake13-15 min. stirring every 5 min., until toasted. Cool completely on paper towels and package as above.

NOTE: I see no reason why commercially made pesto can’t be used for this recipe.

Candied Nuts: For 2 ½ cups whole nuts or unbroken halves of walnuts or pecans.

Sugared Pecans or Walnuts:

2 cups shelled pecan or walnut halves

1 cup light brown sugar

1/3 cup melted butter

1 tsp. cinnamon

Preheat oven to 325 deg. Stir all ingredients together and spread on a lightly greased cookie sheet. Bake for 15-20 min. stirring often. Cool on sheet and break apart with a fork. Package as directed above.

Coffee Candied Nuts

½ cup very strong coffee

1 ½ cups sugar

1 Tbs. corn syrup

Cook above ingredients to soft-ball stage = 240 deg. F. Remove from heat, add nuts and gently stir until creamy. Spread on a greased cookie sheet and separate with a fork . Cool and package as directed above.

Orange Candied Nuts:

Substitute ¼ cup orange juice for coffee in the above recipe and add ¼ tsp. cinnamon. Proceed as above.

Glaceed Nuts: Can coat 1 lb. or more of nuts, but excess coating can’t be saved for re-use.

2 cups sugar

1 cup boiling water

1/8 tsp. Cream of Tartar

Heat ingredients in the top pan of a double-boiler on low, stirring until sugar dissolves. Then allow to boil unstirred until syrup reached hard-boil stage= 300 deg. F. Place pan over one of warm water to prevent hardening and quickly dip nuts. Remove them with a fork or slotted spoon to dry on waxed paper. Allow to dry and harden before moving for packaging.

Nov 28

Over 30 Delicious Turkey leftover Recipes (1)

TURKEY-A COMPLETE GUIDE FROM CHOOSING TO STORING LEFtOVERS

Every year I repost this article because facts are facts, they don’t change, and the information is important to anyone with questions about dealing with a turkey, or, actually any large bird. It’s better to review directions before finding yourself facing a problem on ‘The Day’.

Turkey trauma is quite real. I had a neighbor who happily cooked a standing rib roast every Christmas but dealing with the Thanksgiving turkey always terrified her. Perhaps it’s the fact that a turkey is probably the largest and heaviest item we cook, but it’s really no different than roasting a chicken, or any other bird. It just takes longer.

Choosing a turkey is the same as it is with other birds too. When looking at two or more of equal weight, pick the plumpest. It will be the meatiest because the bones are identical weight.

There used to be bins of turkeys in stores all year. Now they only appear before Thanksgiving, offering different types of turkeys. There’s the pre-basted, the double-breasted domestic, and, if the store is connected a southern chain, the Texas turkey. Prized by Texans, these birds are close to wild turkeys. They’re leaner, with longer necks, coarser grained, darker hued meat, less of it white, with a stronger, slightly ‘gamey’ flavor. I prefer the double-breasted domestic birds and I like a Tom, or male. Toms are less fatty than hens, or females and larger, usually over 18 lb. I go for 22-25 lb. because it’s no more effort and I like having cooked turkey meat in the freezer for easy meals. There’s a whole post on these recipes coming up on Thanksgiving Day, Nov.28, 2024.

I used to buy a more expensive fresh turkey for Christmas, which has to be prepped and cooked when bought. Then, one year a Dec. 24th snowstorm nearly ruined my holiday. I decided fresh really weren’t superior enough to be worth the worry and have stuck to frozen ever since. The prepping is the same, only the thawing is different. Now I take advantage of the Thanksgiving sales and buy my Christmas bird then, storing it in my freezer.

I start thawing my bird in the cold garage 24 hr. before I want to start prepping. If I’m in a hurry, I may substitute 8-12 hr. in the house. As soon as I can remove the wrapper and leg braces, I immerse it in cool water until I can remove the giblet bag and neck. Then I drain it remove the oil gland at the base of the spine, clean the cavity of any organic bits, coat it with salt and return the bird to a cool water bath for about 2 hours. I rinse it well and let it sit in fresh cool water until I’m ready to stuff and cook it. I’ve never had a problem with this process, but remember timing varies with weight.

Knowing about thawing is important because in the past 15 yrs., turkeys in December are not as available and far more expensive, costing as much as three times more, than at Thanksgiving. I learned this the hard way, by ordering an identical bird to the one I bought in November, for pick-up in December. The first cost under $20.00 and the second over $45.00. Now, I buy two birds at Thanksgiving and save one for Christmas. Actually, with food prices today, and the savings of prepping for any event ahead, or simply taking advantage of sales, a freezer, even a little one, is a sound investment.

As you’ve gathered, my approach to turkeys is bigger is better because they s-t-r-e-a-c-h. I love leftovers, they make wonderful impromptu meals and it’s relaxing to know you have the basis of dinner on hand. A larger bird can give you that with only a bit more cooking time and no extra effort. Turkey meat freezes well and given the seasonal prices now, getting a larger one is an economy. So do stop and think before you cut back on size of the bird for holiday dinners this difficult year.

When I’m ready to stuff and cook a turkey, I remove the water and sit it on end for about 0 min. to drain the excess water. It’s very important the turkey be put into a preheated oven as soon as it’s stuffed and that you follow cooking instructions for times and temperatures, especially noting the differences between stuffed and unstuffed birds. I explain each of these steps in detail in my post for Nov. 15, 2012.

To simplify things, here is a roasting chart from famous food writer and teacher David Joachim’s book, 5,000 Food Tips and Tricks. The cooking times are a bit longer than other charts and I truly believe safer. The oven temperature is 325 deg. and the temperatures required for doneness are 180 deg. for the breast and 165 deg. for the stuffing.

—————————————————————————————————————————————–

Weight Fridge defrosting Cold water defrost Roasting unstuffed Roasting stuffed

_____________________________________________ _______________________________________

5-7lb. 16-22 hr. 3-5 hr. 1 ½ -2 hr. 2-2 ½ hr.

7-9 lb. 18-24 hr. 4-6 hr. 2-2 ½ hr. 2 ½ -3 hr.

9-11 lb. 24-36 hr. 8-10 hr. 3-3 ½ hr. 4-4 ½ hr.

12-15 lb. 36-48 hr. 10-14 hr. 3 ½ -4 hr. 4 ½ -5 hr.

16-20 lb. 48-64 hr. 16-20 hr. 4-6 hr. 5 ½ -7 hr.

___________________________________________________________________________________

Stuffings, both for cooking in bird and separately, are discussed in my posts for Nov.19, 2012 Nov. 3, 2016, Nov. 19, 2020 and more recently updated, Nov. 14, 2024. The first post gives the fundamentals of stuffing making and the basic recipe for bread stuffing which can be modified in so many ways. The more recent posts explore 10 different stuffing recipes, among them Wild Rice, Squash, Mushroom and Cranberry, with an eye to trying something new this year to brighten the holidays. The most important things to remember in dealing with stuffing is that always stuff the bird just before placing in the oven and all stuffing, regardless of ingredients, must register 165 deg. to be considered cooked through and ready to be served. Finally, be sure to remove stuffing as soon after dinner and store separately. For freezing tips, see the storing section below.

Gravy is another important accompaniment to a roast, especially turkey. It’s important to remember that gravy is an accessory not a star, but it’s a make or breaker. Unless it complements the entrée, is compatible with the other dishes and has a pleasing texture, it can ruin the meal. The first two requirements aren’t much concern, especially if the gravy base is the juice rendered by the meat. The last can be more difficult. For example a little fat from the roast can give it a silky texture, just as a pat of butter smooths a sauce, but too much can cause it to break, or separate, making it appear, and taste, greasy. Also, improper introduction or cooking of the thickening agent can make gravy lumpy and unappetizing.

Both problems can be easily solved. A large amount of excess fat can be removed by slightly chilling the rendered juice and spooning it off, a light film by gently drifting strips of paper towel across the top of the reserved juice, 4-5 strips usually suffice. To avoid lumpy gravy, dissolve the thickener in cold liquid before adding it to the saucepan and whish constantly until desired density is reached.

I discuss these problems, specifically different ways of thickening and how to avoid errors, in my post of Nov. 20,2014 and in depth generally for both sauces and gravies, with many recipes and variations in my book Savvy Sauces and Gravies available at dinnerwithjoy.com/books products/ and Amazon. It’s also part of my book Food Facts for Millennials available at the above sites and summarized in my post of June 7, 2018. I deal with the subject in detail in next week’s post Nov. 16,2023, and include advice on using pan sauces for leftovers.

Carving a turkey is not difficult. There are 2 main methods, one traditional and the other more recent, either way the first move is to remove the wing and leg, with thigh, by slicing through the joints, on one side to give clear access to the breast. Then either slice the meat off the breast parallel the breast bone, in clean strokes or make one slice through the lobe along the breastbone and another along the bottom perpendicular to the backbone, removing the entire lobe, which can then be sliced crosswise. The thigh meat can be sliced separately. Repeat on the other side.

I do this in the roasting pan, but you may need to move the bird to a board for the second method of carving. For this it’s easier to mound at least the first serving of stuffing on the serving platter before you start to carve.

Stripping the carcass sounds more labor intensive than it is. (See post for Nov. 28, 2019) Set out a plate, size dependent on the amount of meat left on the carcass, and cut, or pull the meat off the bones, putting it on the plate. Toss the bones pieces of cart ledge, joints, and any pieces of skin in a large pot as you go. When finished stripping, cover the pot contents with water, bring to a boil, reduce heat and simmer about 2 hours. This will make soup or stew base. When it is finished, strain and store in plastic containers with lids and freeze. Do not skim it. The fat will form a hard layer on top which keeps the broth fresh and can easily be scraped off before thawing for use.

Tip for freezing stuffing. Store stuffing in plastic containers with lids and cover with a few tablespoons of the broth. This prevents the stuffing from drying out and locks in flavor and texture.

To freeze the meat, I divide it into piles, small, for soups and chilies, medium, for stews and casseroles, and large, for pan sautés or sauced dishes. I use plastic wrap to seal it into size-labeled 2-portion packages, and freeze the packages in bags. Depending on the turkey and the number of guests I served, I usually count on having the basis for 10-15, 2-serving meals on tap. It’s a real stress saver in the weeks ahead and a great reward for having cooked a big bird.

I do love leftovers and I’ve written many posts focused on turkey recipes over the years, each discussing a different aspect of transforming leftovers into delicious, fresh appearing meals. There’s no excuse for re-runs or boredom, or reason not to enjoy the leftovers for months. As I said turkey freezes very well.

For those who want a preview of leftover recipes before buying their turkey and can’t wait for the Nov. 24 post, which will include specific uses for different sized pieces of meat, here’s a list of links to recipes like Lasagna, Stuffed Portabellas, Pizzas, Turkey with Mushrooms in Creamy Wine Sauce, Cranberry Salad with Nuts and Feta, Ravioli with Lime-Balsamic Vinaigrette……….

LINKS-Since you’re on the site home page now, just click BLOG at the top of this page and using the ‘Select Month’ waterfall menu in the right margin of any blog page, simply click the year and month to select the post you want.

Dec. 21, 2011 Nov. 15, 2012 Nov. 19, 2012 Nov.29, 2012 Dec. 2, 2013 Nov. 20, 2014 Nov.27, 2014 Nov. 18, 2015 Nov. 3, 2016 Nov.24, 2016 Nov.23, 2017

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