Dinner With Joy

Jan 19

PORK BUTT-THE ECONOMIC WINNER

Usually, when discussing pork, I include alternatives for restricted diets, (See Jan. 12, 2017, Jan. 28, 2021) but not today. This post is focused on pork, or more specifically one productive cut, because with meat so pricy now, pork is the most economic, non-poultry choice for the weekly menu. The change in the control of our food supply (see post Oct. 6, 2022) 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.

For pork, among those disappearing cuts are the boneless roast, the rolled roast, steaks and cubes for stew or chili. Country ribs are still around, probably because they are the easiest to carve from the section of meat, the butt or Boston butt, which produces these cuts. The ‘whole butt’ as it’s now called, rarely seen before, has been appearing in markets as an option in itself, and, every few months most markets feature it on sale. It’s a terrific buy because butts run 7>8 lbs. and the sale is usually $.99>$1.29 per lb. That’s a lot of meat for the price today.

First, a bit of information about the ‘whole butt’ because the name is misleading. The term ‘pork’ refers only to the meat located in the front part of the animal along the back. The hind quarters are labeled ham, the sides are ribs, and the belly is bacon. The whole or Boston butt is the primal cut from the pork shoulder and extends down the neck from the head to the top of the shoulder. Its only bone is the tip of the blade.

It is often confused with the Picnic roast or butt, 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. 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.

This was just too much for me, professionally or personally, to resist. I had carved meat, cut it into cubes for stew, disjointed poultry and skinned fish, but never butchered. Undaunted, I turned to You Tube and found Jimmy Kerstein https://www.youtube.com/watch?v=D10lJYqjLB4 who guided me through my first try with a whole butt. It wasn’t seamless; I really made a mess out of removing the bone, but I did get enough good cuts to make trying again worthwhile. Now I have it down and enjoy different cuts of pork which I can size to my needs as an empty nester. And that is a very important aspect of this. No matter if your family is large or small, rarely are supermarket packages of meat perfectly proportioned to your needs.

I know all of you can find plenty of recipes for roast, cubes and boneless pork steaks, but since butt meat is best when cooked longer, I searched for recipes which have few ingredients. This way, the meat is quickly prepped for cooking and easily served, to make up for any extra stove/oven time. 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 also 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. However, there are many recipes for raw pork and there’s a fantastic, truly simple recipe for pulled pork below.

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 you 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.

RECIPES

My Boneless Pork Roast: Serves 4-5—A basic recipe
2 lb. boneless pork butt roast
2 tsp. ground thyme
1 Tbs, dried rosemary
1/4 -1/3 cup water
Preheat oven to 350 deg. Spread thyme then rosemary over top and sides of meat. Place roast in pan with water and roast required time, making sure water level remains constant. When done remove and slice. Serve hot with gravy.
Optionally add potatoes and/or onions (lightly parboiled so they roast evenly) to the pan for the last hour.

GRAVY
1 cup chicken stock or broth-can be 1 cup water + 1 envelope bouillon granules
1 cup beef stock or broth- can be 1 cup water + 1 envelope bouillon granules
2 heaping Tbs. cornstarch
Poultry seasoning to taste or rosemary and thyme
Dissolve solids in the liquid, add pan drippings, bring to a boil and simmer for 3 min. or until desired thickness is reached. Serve hot.
TIPS: If you want a bit more zing to the gravy, add ½ tsp. vinegar and a few drops Worcestershire sauce

VARIATIONS: Pork loves to partner with fruit
1) Add pared cored apples-centers optionally filled with raisins the last hour of cooking-1 per portion
2) Add firm pear halves, cored but not peeled, bottom side down, the last hour of cooking-1/2 per portion
3) Add 2-3 fennel bulbs, fronds removed and split in 4 wedges each.
GRAVY VARIATION:
1) Reduce water in above recipe to 1 ½ cups, bouillon to ½ packet each and add ½ cup cider-proceed as directed.
2) Add 3 cups cider to the pan and maintain level during roasting. Serve as a sauce in place of gravy.

Cranberry Glazed: 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.

My Family Pork ‘n Kraut Recipe: Serves 4
Bone from the butt roast
4 portions of pork meat in large pieces
(1) 2 b. can of sauerkraut
(1) 16 oz. can sauerkraut
1 pkg. instant mashed potatoes
Put the 2 l. of kraut in the bottom of a 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.

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.

Pork in Wine: Serves 2-4-deending on the amounts of add-ins
1 ½ -2 lbs. pork cubes or roast leftovers
2 Tbs. butter or oil-if using raw meat
1 large or 2 medium onions –in 16ths
1 cup red wine
2 tsp. dried rosemary
2 tsp. dried thyme or sage
Enough half chicken-half beef stock, or water with bouillon granules mixed with any leftover gravy, to cover
1 Tbs. cornstarch for every cup liquid
Optional add-ins
1 cup Julianne Bell pepper
(1) 8 oz. can mushroom caps or more r equal amount fresh button mushrooms
(1) cup peas or cut green beans
12 or more baby carrots halved
1/2 cup sliced celery
If using raw meat sear it in the oil in a large pot. Otherwise, put the meat in the pot, add the wine and enough of the broths to cover, and simmer for 1 hr. Add the chosen add-in ingredients, the remainder of the broths and cook until they are tender. Dissolve the cornstarch in equal measure of water or wine, add to pot, bring to a boil, reduce heat and simmer until desired thickness is achieved. Serve hot.

Pork Steaks in Pepper Sauce: Serves 4
@ 1/2 to 2 lbs. pork in 4 thick steaks

2 tsp. minced bottled garlic
1 tsp. dried basil
1 medium onion –chopped
(1) 7 oz. jar roasted red peppers*
1 tsp. oil
1/8 tsp. lemon pepper
¼ cup White wine
2 Tbs. butter

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.

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 40-60 min., until pork is done, checking to maintain fluid level Add more water or wine if needed.
*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.

Spicy Pork: Serves 6
3-4 lb. pork cut in 2>3 inch cubes
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 EACH diced onion and chicken broth
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 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.

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 12

ALL ABOUT CARBS

I answer food questions on several platforms, and weight loss is a frequent topic. I avoid discussing most ’miracle’ diet programs because weight loss involves the body’s metabolic system and is a personal undertaking. One size doesn’t fit all. I do know most people, who try these systems, reach target weight then gain it back when they resume normal eating. A friend of mine yo-yoed so often he was nicknamed ‘Toy’.

As a cookbook author and food blogger, I understand the three food groups, fiber, protein and carbohydrate and combine them to create a lean balanced diet. As a chef watching her figure this helps avoid an occupational hazard. If I gain weight, I adjust the combinations of foods I eat, and problem solved. The secret is knowing the functions of the food groups and how to combine them, which is the basis of the classic, medically approved weight loss diet.

To explain the process, I wrote How to Understand Carbohydrates So They Don’t Go to Waist. However, though the results are lasting and program safe, the classic diet is not considered fast enough for many. Recently I found a brand new diet program with the classic diet concept but offering new ways to combine carbs and proteins geared to today’s preference for snacks and light meals, which also yields fast results. Check it out. It’s called The Cinderella Solution.

But first, it’s important to know how the food groups work together and inter act to control weight

Fiber is plant based-fruits, vegetables, grains. If your body were a car, it would be the oil that keeps everything running. Protein builds muscle, the source of power, the engine. Carbohydrates are the gas. The body converts them into glucose which provides the energy to start and run the engine, or more accurately for the body to move even to breathe or blink.

A car tank holds just enough gas to go a certain distance, if overfilled it overflows. Not so the body. We overload it with more carbs than we need in a day and the body considers the resulting glucose so valuable that instead of rejecting it, cells are created to store the surplus. Those cells are stored in layers we call ‘fat’.

If a car guzzles gas, we check it, but we continue eating, until the effects are noticeable. If we were cars, we would have gages telling how many carbs we need per day. As is our only solution is to learn about carbohydrates, the difference between the two types, how our body uses them, and, if needed, with professional help, how fast we, personally metabolize them and how to calculate our daily requirements.

So it’s particularly important to understand carbs and how to use them. That’s right USE them. It’s necessary to have an idea of how much energy we need in a day to avoid consuming excess carbohydrates which, converted into glucose, have to be stored resulting in a weight gain.

All foods, with the exception of pure fats, oils and meats, contain carbohydrates. Sugar and items made of sugar, like candy, are called ‘simple’ carbohydrates. They convert and enter the bloodstream quickly giving us short spurts of energy or ‘sugar highs’ but the unused glucose from simple carbs converts to cells fast, mainly because these carbs contain little or no fiber. Usually they convert before we used all the energy they provided, which is why sweets are responsible for fast weight gain.

‘Complex’ carbohydrates are foods with fiber content which slow down the digestive process allowing the glucose to enter the bloodstream gradually, giving us sustainable energy to get through the day. This is why fruits with lots of natural sugars are still considered complex carbs and healthier than candy. A medium banana has 105 calories and 27 grams of carbohydrates while 2 Tablespoons of sugar are 100 calories with 26 grams of carbs, but the banana has 3 grams of fiber while the sugar has none. Consequently, the sugar can be absorbed in a short time, whereas the banana will take several hours, allowing time for us to use more of the carbohydrate fueled energy it provides.

Packaged foods cause confusion about carbs because processing ingredients can change the value of the result. Refining removes much of the fiber in an item, particularly grains, by stripping the hulls or skins and grinding the meat into a fine powder. As a result, the finished product is digested much faster more like a simple carbohydrate and can be blamed for weight gain. This is why so many processed foods have bad reps, white flour, cornstarch, white rice and of course sugar.

I remember a woman in my gym gloating that she had devised the perfect diet and lost 5 lbs. by eating nothing white. When reminded of skim milk, egg whites and cauliflower, she simply shrugged that some things were always sacrificed. The woman was confusing foods containing processed ingredients like white bread and sugar, with whole foods. She didn’t understand that what we refer to as ‘starchy,’ fattening foods are the processed ones. A plain baked potato is an excellent, filling snack, corn and beans are universally recognized as healthy food, but process them into flour and they lose value.

The amount of energy we consume is calculated in units called calories, based on the body’s basil metabolic rate, or the essential amounts needed to perform the vital functions. Carbohydrates and protein both contain 4 calories per gram, so to figure out the calorie content of a food from carbs alone, simply multiply the grams of carbs by 4. If an item has 12 carbs, it has 48 calories from carbs. Fiber doesn’t contribute to calories.

According to the 2010 Dietary Guidelines for Americans, between 45 and 65 percent of the calories in your daily diet should come from carbohydrates. So if you know your caloric requirement, you can roughly calculate your carbohydrate one by dividing by 2 and again by 4. Remember though, all carbs are not of equal use to your body. Stay with the complex ones, especially if your diet is medically advised or cosmetic.

To read a food label, grams of carbohydrates are listed in the left-hand column and the math is done for you based on a 2,000-calorie daily diet. The carbohydrate percent daily value is calculated at 300 grams. This is called the DV, and is based on a standard recommendation according to the Food and Drug Administration. You’ll have to adjust it to comply with your personal requirements.

I find keeping track of the smaller numbers of carbs easier than thousands of calories and I can focus on choosing the right ones, especially when watching my weight. Moreover, I’ve learned from experience, that supervising carbohydrates rather than calories is more important to some medical diets, for example, diabetes.

I’m listing recipes below for some satisfying low carb dinners. A few facts may surprise you in planning these meals. For example, heavy cream has no carbohydrates and when boiled, it thickens naturally without separating, making wonderful sauces without adding carbs. For more entrée and vegetable ideas check the Jan.23,2020 post on Braising.

My book How to Understand Carbohydrates So They don’t Go to Waist explains carbs and gives you confidence in planning your meals. The Cinderella Solution shows how to pair carbs and proteins for fast weight loss. Here the book helps in enabling you to better understand the system and widen your menu options. Both are available in this site’s Books/Products section. Check them out-you’ll be glad you did.

Nutritional values quoted are for a single serving but recipes serve 4. For more recipes, see post of Jan.19, 2017.

RECIPES

Basil Pork Wafers with Spinach-Fennel Fruit Salad:(Photo on post for Jan, 26, 2017)
1 lb. thin pork cutlets or wafers
(1) 2.5 oz. bag spinach leaves
2 Grapefruit
3 oranges
1 medium fennel bulb
4 Tbs. Chopped toasted walnuts
2 Tbs. dried basil
2 tsp. garlic powder
½ Tbs. oil
1 Tbs. poppy seeds –optional
Slivers of cheddar cheese
1 cup brown rice cooked to 2 cups total
If using pork cutlets, pound them thin. Sprinkle ½ the basil and ½ the garlic in a pan to hold the meat without crowding, put the meat in the pan and sprinkle with the rest of the garlic and herbs. Cover the pan with foil and bake in a 250 deg. oven for an hour. This can be done ahead and kept in the refrigerator or frozen. Bring to room temperature and gently reheat before plating. Remove the meat from the pan. Stir the rice in the pan drippings smooth it out and broil until slightly dry
While the meat cooks, remove fennel fronds and cut the bulb in quarters, then in thin slices. Halve the fruits and remove the meat to a plate, juice fruit. Place the juice in a bowl with the poppy seeds if using, then add fennel and microwave for 1 ½ min. Allow mixture to cool and remove fennel with a slotted spoon.
To plate: divide all the dinner elements in 4 parts. Fan pork slices on one side of each plate, and using a spatula, place about ½ cup of rice in 2 portions at right angles on the opposite side. Fill the center with spinach, topped with fennel slices, then fruit. Drizzle the dressing over and garnish with nuts and cheese. Reserved fennel fronds make an elegant topping.
Carb.40g Protein 37 g

Peppered Tuna Steaks:
(4) 6 oz. tuna steaks
¼ cup oil
Salt and freshly ground pepper
2 red bell peppers-julienned
2 yellow or green bell peppers-julienned
Brush each side of the fish steaks with oil and sprinkle lightly with salt and pepper-chill. Heat the remaining oil in a non-stick skillet over medium high heat and add the peppers along with ½ tsp. pepper and ¼ tsp. salt. Cook peppers until soft about 20 min. Set peppers aside and keep warm. Raise heat under pan to high and brown fish on both sides until done but still moist and still pink in the center—test with the point of a knife. Return peppers to pan to reheat if peppers need reheating. Serve at once with peppers over meat, while still hot.

Coconut Chicken:
4 boneless, skinless breasts
1 Tbs. curry powder
2 Tbs. oil-divided
2 cups asparagus sliced in 1 inch pieces on the bias
necessary. Serve at once with peppers on top of tuna and pan drippings.
Carb.3.0g –Protein 34.1 g

1 cup snow peas
1 large carrot-shredded
4 scallions white and light green parts sliced thin
(1) 14 oz. can coconut milk
Mix curry powder with 1 Tbs. oil in a bowl. Add chicken cut into 1 ½ inch pieces and toss to coat well. In a large sauté pan, over high heat, cook the chicken in the other Tbs. oil until golden, stirring to prevent sticking. Add the vegetables and cook, stirring, until tender about 3 min. Add the coconut milk, bring to a simmer and serve at once. Carb. 18.3g Protein 38.0 g

Beef Provencal:
¼ lb. Bacon
2 lb. beef-chuck or round-in 2 inch cubes
Salt and freshly ground pepper
2 medium onions-quartered
1 small fennel bulb-trimmed and sliced
1 head garlic-cloves peeled
6 large strips orange zest
1 bay leaf
Pinch EACH dried basil, thyme and parsley
1 cup red wine-merlot suggested
1 cup beef broth
12 whole, pitted, black olives-Mediterranean style suggested
Using a large sauté pan with a lid, cook bacon until crisp and remove, reserve ½ of fat in pan. Lightly salt and pepper the beef. Over medium-high heat, cook the onions in the fat until soft, add beef and brown on all sides, adding reserved fat as needed. Remove beef and onions and cook fennel, orange, garlic and herbs in remaining fat until soft. Return the beef and onions to the pan with the liquids, bring to a simmer and cover. Braise for 2 hrs. or until meat falls apart, skimming fat off the top as necessary. Add olives last 30 min, Serve in bowls garnished with the bacon.

Jan 5

LIGHTEN UP FOR NEW YEAR’S

I can never greet the first week of January with eager anticipation. My mood is more a morning after one compounded by my guilt over the weight I’ve gained and the sensation of feeling so full the thought of rich food is unwelcome. I want time to deflate and clean out, but I want to do it pleasantly, not with a tasteless array of ‘healthy diet foods’.

Actually, it’s not difficult to set a menu plan with appetizing meals which help restore the body balance, make you feel lighter and even shed some weight. . It’s even better if everyone around the table enjoys them too. I’ve written posts on the subject on Jan.2, 2015 Jan. 5, 2017, Jan.19, 2019 and Jan.2, 2020. They each contain 5-7 recipes, so there are many more than the few examples offered here.

However there are 3 requirements.
1) Put all canned and packaged foods and/or mixes to the back of the pantry or freezer shelf.
2) Brush up on spices, herbs, condiments and use of citrus fruits in flavoring.
3) Come to understand carbohydrates and how they work. I’ devoting my next post to the subject and recommend my book ALL ABOUT CARBOHYDRATES SO THEY DON’T GO TO WAIST. Understanding carbs is the most important part of learning good nutrition and controlling weight.

There are 2 types of carbohydrates, simple, the sugar, and complex, all other foods. Simple carbs enter the blood stream quickly, giving us a spurt of energy, but pass into storage rapidly, before we can use them up. Complex carbs are slowly absorbed, providing the energy to survive. Well managed, we can balance our needs with our intake and control weight.

However, the body’s treatment of all carbs is the same, like a miser with gold pieces. No matter how quickly absorbed, they are welcome and doled out only as needed. Any excess is stored in specially created cells, like the miser’s bags and stuffed under the mattress, or in our case, our skin, which results in those bumps and ridges we call fat. When we restrict our daily deposit of carbs, the body has to make with drawls, and we lose weight.

There’s another important factor in dealing with carbohydrates; often overlooked, fiber isn’t just a digestive lubricant. The more fiber in a food, the longer it takes to digest and the less hungry we feel. This is why fruits despite high natural sugar content are still considered desirable complex carbs. Simple carbs like candy, are often called ’hollow’, because they have no fiber content. So choice is very important.

RECIPES

VEGETABLES AS FLAVORING ENHANCERS:

It pays to be sensible in view of the price of produce now. Remember frozen vegetables and fruits have the same nutritional value as fresh in appearance when cooked. Canned sweet potatoes and beets, especially the whole ones, can be prepared in all the ways fresh can. If the nuts and seeds mentioned in a recipe serve as garnishes used to make the texture of a dish interesting, they may be interchangeable with the verities sold in dollar.

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, toss or sprinkle with 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.

Cauliflower Confetti: 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. Serves 2-3. Use to replace mashed potatoes, rice and pasta.

SNACKS:

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.

ENTREES

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, if necessary, 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. Put tomatoes with juice and garlic in a bowl. Microwave both 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.
Suggested side: Brown rice seasoned with a few drops of lemon juice and optionally dried parsley and cilantro.

COCONUT CRUSTED TILAPIA: Serves 4
4 Tilapia filets – about 1lb
1 cup plain Panko
½ cup sweetened coconut flakes – toasted
1/3 cup mayonnaise
Lemon pepper
Preheat oven to 350 deg. Toast coconut on a piece of foil until golden, about 4 min. watching that edges don’t burn. When cool mix with Panko SEE note below.
Step 2 – Place fish on a lightly oiled cooking surface, a pan or baking sheet. Completely cover the tops with a thin sheet of mayonnaise, more like a veneer. Dust lightly with lemon pepper.
Step 3 – Sprinkle with Panko-coconut mix, and bake 8 min. per 1 inch width of filet, until top is golden, fish puffs slightly and edges bubble. Serve at once
Note: I put the breading mix in an empty herb bottle with a shaker top. It’s easy to apply, and any extra can simply be stored in the bottle.
Suggested Sides: Baked Tomatoes: 4 large tomatoes, tops sliced off, but don’t hollow out. Slide 4 slivers of butter into each tomato, top with breadcrumbs, Parmesan cheese and dried parsley. Broil on a lower shelf until tomatoes are soft and topping bubbles.er
Asparagus Spears: Snap the woody stems off 1 lb. fresh asparagus and microwave with about ¼ cup water for 3-9 min. depending on size until crisp tender. Drain and marinate in vinaigrette of choice until serving.

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 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 I a light vinaigrette dressing.

New New England Boiled Dinner: Serves 4 – Slices of smoked turkey can substitute for the ham.

1 lb. to 1 ½ lb. ham slices

(2) 1 lb. bags frozen French cut green beans

(2) 14 oz. cans small whole potatoes drained

(1) 101/2 oz. can beef consommé

(1)14oz can chicken broth

2 Tbs. butter

Cut the ham into 4 portions, and gently make tiny slits around the outside edges to

prevent curling. Melt 1 Tbs. butter in the pot over medium heat, and cook the ham pieces

on one side until their edges start to brown. Remove to a plate, and using the other 1 Tbs.

butter, brown the potatoes slightly. Remove from pot. Put the frozen green beans in the

pot, top with the potatoes, then pour in the consommé, and the broth, finally lay the ham,

browned side up, on top. Bring to a boil. Reduce heat to low, cover and simmer 15 min.

until beans are tender. Check timing with directions on bag beans came in.
No sides necessary.

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, chicken or veal can be substituted.
@ 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
Suggested sides: Spinach Tart: (1) 10 oz. 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 .for 20 min at 350 degrees or microwave for 1 min. Serves 3-4
2 large potatoes, skins pierced and microwave about 5 min. Split potatoes lengthwise and quarter, Lightly butter insides and broil until golden-about 5 min. Serve 4 quarters per portion

Mustard Chicken: Serves 4-Can be partially cooked, 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.
Suggested Sides: Boil (1) 12 bag cut green beans with 16 fresh baby carrots until tender. Drain and serve with a little lemon pepper over top.

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 Jardine: 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
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, 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.

Suggested sides: Potatoes Seaview: Cover a baking sheet with foil. Wash 2 large potatoes—baking are good for this. Slice them about ¼ inch thick and lay them in lines on the foil, overlapping about 1/3 of their surface. Dot liberally with butter, and broil until nicely brown-@ 10 min. Use a spatula to place them in segments on the plates. Can be done ahead and kept warm.
Broccoli Crowns: 2 large crowns split and steamed to crisp tender, dressed with ½ tsp. oil and lemon pepper to taste.

Chipotle Tamale Pie: Serves 6
¾ lb. ground beef
1 cup chopped onion
¾ cup EACH diced red and green bell pepper
4 cloves garlic minced
2 tsp. ground cumin
(1) 15 oz. can pinto beans-drained and rinsed
8 oz. canned no-salt, stewed tomatoes- undrained
2 canned, chopped green chilies in adobo sauce + 1-2 Tbs. adobo sauce
(1 cup) 4 oz. low sodium, reduced fat shredded cheddar cheese
½ cup chopped cilantro
(1) 8 ½ oz. pkg. corn bread mix
1/3 cup 1% milk
1 egg white
Cook first 5 ingredients over medium heat for about 5 min. until no longer pink. Drain fat and sprinkle with cumin. Add chilies and sauce, bring to a boil, reduce heat and simmer 5 min. uncovered. Remove from heat and stir in cheese and cilantro. Pour mixture into a lightly sprayed 8 inch square baking dish, pressing down to compress. Combine corn bread mix, milk and egg and spoon completely over meat. Bake. Bake in a preheated 400deg. oven 20-22 min. until golden. Cool 5 min. before serving.

And to save you from going completely cold turkey into the New Year, here’s an acceptable recipe to satisfy that sweet tooth.

Oatmeal-Date Cookies: Yield 36
½ cup packed light brown sugar
¼ cup margarine
1 egg
1 egg white
1 Tbs. frozen apple juice concentrate
1 tsp. vanilla
1 ½ cups flour
2 tsp. baking soda
¼ tsp. salt
1 ½ cups quick oats
½ cup chopped dates or raisins
Combine sugar and margarine well, add eggs, juice and vanilla, Combine dry ingredients and stir into wet until mixed. Add fruit and stir in. Drop by teaspoons onto a lightly greased baking sheet and bake in a preheated 350 deg. oven 8-10 min. until edges brown slightly but center is still soft. Cool on sheet 1 min. then remove to rack to cool completely.

Dec 29

MAKING THE MOST OF A ROAST

I love leftovers; in fact, I usually buy a roast larger than I need to assure I have them. The extra expense and oven time are compensated for by the knowledge that the major ingredient of several dinners is ready and waiting. I‘m not talking casseroles, although they certainly have their place, but, with a basic knowledge of pan sauces, an infinite variety of elegant entrees is possible.

With meat so pricy now, it’s to our advantage to consider stretching the roast for the major holiday feast to also cover a small dinner party, the family New Year’s Day dinner, a New Year’s Eve party, or with freezing, another occasion planned for the weeks ahead.

The most popular roasts sold during the winter holidays are turkey, beef and ham-the first two for the actual holiday dinners and the ham for parties. Turkey and ham are the most frequently associated with leftover dishes, because they are more plentiful and easily adaptable. Beef is difficult, first because there usually is less remaining to work with and second, because, other than stew, good recipes are hard to find.

The fact is that rare beef is most tender and flavorful. (Look up the Chef’s Beef Tenderness Hand Chart) To ask for the end cuts of a roast is to request the driest, toughest slices, and the only way to tenderize them is to boil them. Hence the many stew recipes. To maintain the tenderness and flavor of the lovely pink slices of roast beef, they can’t be reheated for presentation. They can be brought to room temperature and finished off with a warm pan sauce, which is the secret to the two recipes below, both rather elegant entrees.

RECIPES
Turkey Also see Nov. 24, 2022 for links to more recipes

HOT CHICKEN (OR TURKEY) SALAD: Serves 6
3 cups cubed cooked meat

1 ½ cups thinly sliced celery

1 small to medium onion diced

(1) 4oz. can stems and pieces mushrooms

¼ cup toasted almond slivers

2 Tbs. lemon juice

1 cup Hellman’s mayonnaise

Salt to taste

2 Tbs. sharp cheese

3 Tbs. butter- melted

½ cup toasted croutons – I like rye bread

Mix first 8 ingredients and put in a greased casserole. Toss croutons with butter and top. Sprinkle with cheese and bake in a preheated 450 degree oven until brown–@ 30 mins.

NOTE: Doubled or tripled, this is an excellent party dish, but it also freezes well, before the toppings are added. So, save time and make extra to have ahead. It’s a five star with my family!

TURKEY WITH WALNUTS (Tetrazzini): Serves 4 Nov. 22, 2018
3 cups cooked cubed turkey or 4 turkey cutlets cut in 1×2 inch strips @ 1 ½ lbs.
1 green bell pepper
2 medium onions in 8ths
4 celery ribs
2 tsp. Soy Sauce
(1) 10oz can chicken broth – divided ¼ cup reserved (This is the Condensed found with the soups, rather than the 14 oz. broths)
2 Tbs. butter
½ cup cream sherry
2 Tbs. cornstarch
½ cup walnut pieces – toasting optional
Salt and Pepper
½ lb. cooked pasta – suggestions orzo or broad egg noodles
Melt butter in skillet over medium heat. If using raw turkey sauté first then add vegetables and sauté until soft .If using leftover add it with the sherry after the vegetables are soft. Add ¾ cup chicken broth and Soy sauce cover and simmer 8 min. Add sherry and cook 1 min more, add cornstarch dissolved in ¼ cup broth and cook 3 min., stirring constantly, until sauce thickens. Serve over pasta and garnish with walnuts.
NOTE; To toast walnuts- place on foil in 350 degree oven for 5 min.
Add more curry, salt and sugar if needed to adjust flavor. Serve over hot rice with chutney on the side.

Enchiladas: Serves 4 Nov.23,2017
(8) 8 inch flour or corn tortillas
8 oz. Ricotta cheese
(1) 4 oz. can green chilies
½ lb. or 1 cup turkey leftovers
6 scallions chopped
½ cup chopped green bell pepper
1 ½ cups shredded Monterey Jack Cheese
½ tsp . red pepper
Cooking spray
½ cup chopped fresh cilantro
(1) 20 oz. jar of salsa
If using raw, ground meat, spray a skillet with the cooking spray and sauté the meat over medium heat until no longer pink. If using leftovers, cut them in thin strips about 2 inches x1 inch. In a bowl, stir to combine, Ricotta, scallions, ¾ of the green chilies (Add the rest to the salsa), the green pepper, the red pepper, ½ cup of the Monterey Jack cheese and the meat. Spread half the salsa in the bottom of a 12 x 8 inch ovenproof pan. If using corn tortillas, wrap them in plastic wrap and microwave for 1 min., or until pliable. This step is not necessary with flour ones. Dip the tortillas in the salsa in the pan to soften them to the point that they can be rolled. Spoon the filling down the center of the tortillas in equal amounts, about 3 Tbs. per tortilla and roll it up. Place the rolled tortillas, seam side down, on the salsa in the pan. Pour the rest of the salsa over them, and top with the rest of the Monterey Jack cheese and half the cilantro. Cover and bake in a preheated 350 degree oven 20 min. Uncover and bake 10 min more. Serve from the pan, and pass the rest of the fresh cilantro to garnish.

Ham

Glamorous Ham Casserole: Serves 4 Smoked turkey may be substituted for the ham.

2 cups cooked rice – suggest packaged pre-cooked product, Uncle Ben’s or Zataran’s

2 cups cooked ham in ½ inch dice. About ¾ lb. 3 thick slices from the Deli work fine.

2 eggs beaten

2 plum or small tomatoes in large dice

1/3 cup green bell pepper diced

¼ cup diced onion

1 ½ tsp Dijon or Spicy Brown mustard

1 ½ tsp Worcestershire sauce

½ cup cream sherry

½ cup light cream

½ cup bread crumbs

2 Tbs. melted butter

Paprika and parsley to garnish

The pre-cooked rice packets only take a couple of minutes in the microwave-if you are using leftover rice, or making your own, do not use the minute type.

Combine all ingredients, except last three, in a lightly greased 2 qt. casserole. Stir to mix well. Combine butter and bread crumbs, sprinkle over top. Decorate with parsley and paprika. Bake 350 degrees for 45 min or until nicely browned and bubbly.

Ham Steak with Apricots: Serves 4=Again substitute slices of smoked turkey.

@ 2 lbs. or 2 cups well trimmed slices of ham

(1) 28oz can apricot halves – drained juice reserved

2 Tbs. brown sugar

1 Tbs. butter

Melt butter in skillet over medium heat add ham. Mix apricot juice and sugar and pour over ham.

Continue to cook, stirring and gently turning meat, until slightly browned, and juices begin to thicken, Add fruit and cook only until heated through. Total @ 10 min.

Pear Salad with Walnuts and Blue Cheese: Serves 6-8
3 large, ripe pears, halved, cored and sliced lengthwise or in large chunks-canned ears can be used see NOTE*
1 medium shallot OR 1 small fennel bulb-thinly sliced
1/3-1/2 cup chopped, toasted walnuts
½ cup Blue, Roquefort or Gorgonzola cheese-crumbled
5 oz. mixed greens-bagged baby greens, red or green leaf lettuce, arugula suggested
2 Tbs. walnut oil
Balsamic vinaigrette

Balsamic Vinaigrette
¼ cup balsamic vinegar

1 teaspoon honey or maple syrup

2 teaspoons Dijon mustard

½ teaspoon sea salt

Freshly ground black pepper
¼ cup olive oil
For individual servings: Plate greens, toss pears with shallot or fennel, if using, top greens with pears, spoon over a little dressing and scatter with walnuts, then cheese. Drizzle with proportionate amount of walnut oil
For a group: Gently toss greens, pears, vegetable, if using, nuts with dressing, in a salad bowl. Sprinkle cheese over top. Drizzle with walnut oil just before serving.
*NOTE: canned pears are fragile so if tossing the salad toss the other ingredients with the dressing, then gently fold in the pears before topping with the cheese.

Pear Salad with Ham, Walnuts and Blue Cheese: Serves 6-8
3 large, ripe pears, halved, cored and sliced lengthwise or in large chunks-canned ears can be used see NOTE*
6-8 thin slices of ham cut in 1 inch x 2 inch strips
1 medium shallot OR 1 small fennel bulb-thinly sliced
1/3-1/2 cup chopped, toasted walnuts
½ cup Blue, Roquefort or Gorgonzola cheese-crumbled
5 oz. mixed greens-bagged baby greens, red or green leaf lettuce, arugula suggested
2 Tbs. walnut oil
Balsamic vinaigrette

Balsamic Vinaigrette
¼ cup balsamic vinegar

1 teaspoon honey or maple syrup

2 teaspoons Dijon mustard

½ teaspoon sea salt

Freshly ground black pepper
¼ cup olive oil
For individual servings: Plate greens, toss pears with shallot or fennel, if using, top greens with ham, then pears, spoon over a little dressing and scatter with walnuts, then cheese. Drizzle with proportionate amount of walnut oil
For a group: Gently toss greens, ham, pears, vegetable, if using, nuts with dressing, in a salad bowl. Sprinkle cheese over top. Drizzle with walnut oil just before serving.
*NOTE: canned pears are fragile so if tossing the salad toss the other ingredients with the dressing, then gently fold in the pears before topping with the cheese.

Beef

Minute Steaks in Wine Sauce: Serves 4

(8) slices of roast beef

2 Tbs. butter

2Tbs. oil

1 medium onion halved and sliced very thin

2 cloves minced garlic or 2 tsp jarred

1 envelope beef bouillon granules

1 cup water

1 Tbs. cornstarch

¾ cup red wine

2 Tbs. brandy

Ground pepper

Kosher salt

1 tsp tomato paste or Kitchen Bouquet

4 oz. fresh mushroom slices or (1) 4oz can stems & pieces (optional)

Melt butter in a skillet over medium heat. Sauté onion and garlic about 2 min. Add

everything else but the meat, to the pan. Stir until sauce thickens, about 3 min add salt

and pepper to taste. Add Kitchen Bouquet if the sauce lacks color. Pour hot sauce over room temperature meat and allow a minute to warm.

Beef Stroganoff: Serves 4–The first time I had this was in the Four Season in New York. It was made tableside from sliced fillet mignon, a minimum of other ingredients, and finished with sour cream. For years, no matter where else I ordered it, and in all of the recipes I saw, thin slivers of beef were used, as were tomato paste and even ketchup, and it was served over noodles. Then, recipes more to my liking appeared. This is the result of combining several.
4 Tbs. butter + 1 tsp. (if needed)
(8) slices roast beef

8 oz. sliced fresh button mushrooms

1 small onion diced

½ packet of beef bouillon granules

¾ cup white wine

1 ½ tsp Worcestershire sauce

1 tsp. Dijon or spicy brown mustard

1 tsp paprika

1 cup sour cream

Freshly ground pepper

Melt 2 Tbs. butter in a skillet over medium-high heat. Working with 4 slices of beef, quickly sear on one side, and then brown for 2 min on the other. Remove to a plate, and repeat with remaining beef slices using the other 2 Tbs. butter. Tent beef with foil to keep warm. Reduce heat to medium and sauté onions about 3 min. until soft, using 1 tsp. more butter, if needed. Add mushrooms and cook another 2 min. until they release their liquid, stirring constantly. Dissolve the bouillon in the wine and deglaze the pan, add the Worcestershire sauce, mustard and pepper. Return beef with any juices to pan to warm slightly, about 1 minute. Plate beef. Stir sour cream into sauce, warm through and serve.

Beef Salad: Serves 4-6-Adapted from allrecipes.com
¾ lb. slices cooked roast beef, well timed in 1 inch by 2 inch pieces
1 red Bell pepper, julienned in 2 inch length pieces
1 small red onion-thinly sliced
Freshly ground black pepper
Salt to taste
1/3 cup crumbled blue cheese or optionally feta
1 small head-@4 cups –curly green leaf lettuce-torn into bite sized pieces
Dressing
2 Tbs. soy sauce

2 Tbs. balsamic vinegar

2 Tbs. brown sugar

2 Tbs. toasted sesame oil

1 clove garlic, minced
1 teaspoon chopped fresh ginger2 teaspoons black peppercorns, crushed
Blend soy sauce, vinegar, brown sugar, sesame oil, garlic, and ginger together in a blender or food processor until dressing is smooth. Set aside. Press peppercorns into sides of beef slices and season with salt. Toss lettuce with the dressing in a bowl; transfer to a platter and top with beef and vegetables, Garnish with cheese.

Dec 22

ENTERTAINIG FROM THE PANTRY

In winter, getting in the holiday spirit means socializing, being entertained and often entertaining. It’s a time to connect with friends, they can drop in, you may run into them and invite them over, or a family member brings some home. Planned hosting is one thing, but when impromptu, it can cause a panic attack, yet this is a frequent event in most homes. The solution is to have a few supplies handy to handle the situation in style.

My husband’s business depended heavily on personal PR, which involved a lot of entertaining, frequently at home, often last minute. I had to learn to adjust my pantry and my food budget to the lifestyle. It actually turned out to be simple, especially for the canapes, involving a set of recipes with shelf or fridge stable ingredients, easily replenished. Of course, planned parties were handled differently but for impromptu ones, this scheme worked.

If the party lasted longer and dinner was involved, or if I hadn’t had time to plan the family meal, I had another set of recipes ready, which range from casual to ‘company’ Check the post of my favorite 3-4 ingredient dinners on Oct. 22, 2020. Pot luck pastas from the pantry recipes offer more casual solutions Check the post for April 4, 2019. I’ve even had guest(s) show up on the actual holiday. Click my post for Dec.23, 2021 for advice when that happens.

So if the idea of spontaneous entertaining unnerves you, relax, I’ve got you covered. You’ll be able to sit back and enjoy the company, and your own hospitality. Just remember when feeding impromptu guests the food should match the occasion –freshly made, depending on a few flavorful ingredients for impact. In preparing for the possibility of unexpected guests, don’t buy gourmet items, shelf stable or not, like caviar, smoked oysters or packaged frozen canapes. They give the impression you’re cleaning out your cupboard or getting rid of leftovers from a previous party. Do, however, stock some upscale crackers, Melba rounds, table water crackers, stone wheat thins ……

RECIPES

A Wedge or Block of Cheese is always acceptable, including the 8 oz. packaged N.Y. Sharp (white not orange), Swiss or Muenster, Provolone or Edam round from the supermarket Dairy Counter. Add a small container of good mustard, whole grain or flavored, plate them with good crackers and this offering can stand alone. So can a wedge of Blue and several other verities found in the supermarket gourmet cheese selection? The important thing I the piece of cheese is untouched. If leftover use it for cooking, sandwiches or salads.

An 8 oz. Package of Cream Cheese is a blank canvas for many toppings. A jar of tamponade from the supermarket, salsa, chutney, toasted, chopped nuts, olive slices, chopped herbs are all options, readily handy, to turn the cheese into a party platter. Cut it diagonally, lengthwise, flip one half over and the wedge forms a tree form, which decorated with toppings makes a quick, impressive party presentation.

Cheese Dips any of the above cheeses makes an excellent base for dip recipes. Leftovers do for small amounts, but I make double or triple the recipe and use the reserve to top off the serving crocks as needed. Most dips are also good for sandwich spreads and modified into salad dressings.

Cheddar Cheese Spreads: These recipes offer suggestions of how to change one to suit your taste. All of the above mentioned cheeses can be substituted for Cheddar.
Number I:

original recipe
(1) 8oz.bar of sharp cheese-any brand, even the supermarket’s own-yellow or white
1/3 cup of mayonnaise
1/3 cup coarsely chopped pistachio nuts
1 tsp. grated lemon rind
1 Tbs. white wine- or dry sherry
Blend all the ingredients but the nuts in a food processor until smooth. Add more wine if it seems too dry or a bit more mayonnaise to smooth. Add the nuts and pulse only to combine. Put into a container, seal and. chill.

Number II— Can also be served at a dessert party with spicy cookies or crackers.
To the cheese and mayonnaise add;
¼ cup toasted walnut pieces
¼ cup dried cranberries
1 Tbs. Port
Proceed as above.

Number III
To the cheese and mayonnaise add:
2 Tbs. caraway seeds
2 Tbs. of bourbon or rye whiskey
Proceed as above.

Basic Cream Cheese Dips: Each serves 8-10
To 8 oz. cream cheese, 12 oz. sour cream, salt and pepper add:
1) 2 Tbs. dill and 1Tbs. grated onion
2) 1 ½ oz. onion soup mix and 2 Tbs. chopped chives
3) 6 oz. salsa and ¼ cup EACH chopped cilantro and chopped black olives
4) 1 mashed garlic clove, 3 scallions-white part only-sliced thin and 3 Tbs. finely chopped mixed, fresh herbs
For each recipe, blend ingredients and chill well to let flavors meld before serving.

Cream cheese can also be mixed with other stable ingredients to create dips which can be made ahead and stored for multiple servings over the holidays. This is a perfect example of such a dip, which being bright red, fits the season.

Sundried Tomato Pate: Serves 6-8—From Tea Time Journeys by Gail Greco
½ cup oil packed sundried tomatoes-drained, save oil for another use.
8 oz. cream cheese
¼ cup butter
½ cup grated parmesan
¼ cup butter
¼ tsp. EACH dried oregano and basil
½ tsp. rosemary
Blend everything until smooth. Chill at least 6 hrs. before serving.

Here cream cheese is used as a foil to make a quick canape showing off a flavorful food.

Lebanon Bologna Wedges or Rolls*: Makes 48 wedges or 16 rolls

(16) 1/8th inch slices Lebanon bologna = about 1 lb.

8 oz. cream cheese

White horseradish to taste
Mix horseradish with cheese and spread it on the half the round slices of Lebanon bologna. Spread on one slice, it can be rolled, or covered with another and cut in wedges. Separated by layers of waxed paper these keep well for a day in the refrigerator. 8 slices, about 4 oz., of meat yields about l6 half rolls or 32 wedges. Keeps well chilled in a plastic bag.

*. If you are not familiar with this deli meat, it’s made of beef, looks fatty, but is actually

very lean, and has a smoky, salty tang that is interesting, unique and pleasant.

Prociutto* with Melon, Dill Pickles, Cheese Cubes or Figs:

4 oz. of meat should yield about 12 appetizers with pickle or figs and about 16 or 18 with melon. With melon this is also popular served in wedges as a first course.
4 oz. Prociutto Crudo, or ‘Country’ ham as it’s sometimes called-alternatively sliced Deli ham or smoked turkey.

¼ melon, preferably cantaloupe but any will do save watermelon OR
1 Kosher dill quartered lengthwise OR 4 slices jarred Kosher dill OR
4 oz. cheese in 10-12 cubes OR

3 raw figs-quartered
*Thin slices of cooked ham, smoked turkey or turkey ham can be substituted.
The meat should be thinly sliced but not shaved. Wrap it around a kosher dill pickle spear. Secure with 3 toothpicks and cut in thirds. Similarly, slice a melon in 1 inch wedges, remove rind, and wrap wedge with a slice of meat. Secure with toothpicks and cut in bite-sized pieces. Cube the cheese or quarter the figs. Cut the meat in 4 crosswise slices and wrap one around each quarter. Store all leftovers chilled in plastic bags.

Hot Canapes– Usually, cooked canapes are a bit over-the-top for drop-in guests, but these 4 are things one might find In a family freezer for everyday use.

Bacon Cheese Bow Ties: 2 per bread slice
1 loaf white or light wheat bread-crusts off
1 lb. bacon
1 jar cheese spread*

Wooden toothpicks
Soak the toothpicks in water for at least 1 hr. Cut the bacon in half crosswise, then each piece in half lengthwise. Spread the bread slices with the cheese, roll up and secure each half with a strip of bacon fastened with a toothpick and divide the roll in two. Bake on a lightly greased sheet in a preheated 400 deg. oven for 10 -12 min. until bacon is crisp, bread is browned and items have puffed into a bow shape. Serve hot or at room temperature.

*The original recipe suggests Cheez Whiz, but I prefer Old English sharp. Any spread will do though.

Hot Dogs in Cumberland Sauce: Makes 48-50 canapes

1 lb. pkg. hot dogs – any type
) 12 oz. jar red currant jelly
¼ cup Dijon or spicy brown mustard
Red pepper flakes or Tabasco to taste
Divide the hot dogs in 6 pieces each. Over medium heat, melt the jelly and mustard together and stir until completely dissolved and combined. Add the hot dog pieces and reduce heat, cook until hot dogs are puffy, @ 5 min. Add hot pepper to taste. Keep hot while serving. Have a cup of toothpicks on the side and some cocktail napkins. Makes 48 pieces

Meatballs with Dipping Sauces:

Chicken: Makes 12-16 meatballs

1 lb. ground chicken or turkey

2 Tbs. teriyaki sauce

½ tsp. lemon pepper or salt

Pinch cayenne pepper

1 egg
½ cup crumbled feta cheese

Mix all the ingredients together, form into balls and bake on a foil covered baking sheet, in a preheated 350 deg. oven for 30 min. until brown. Serve warm or at room temperature. Apr 11

Beef Meatballs— Makes 18 meatballs
1 lb. ground meat
1 Tbs. Worcestershire sauce
½ hamburger bun in crumbs
½ small onion in fine dice
1 egg
Salt and pepper to taste
Combine all the ingredients except the sauce in a large bowl. Mix together well. Roll into balls about 1 ½ inch diameter. Place, well separated, on a foil covered cookie sheet and bake in a preheated 350 degree oven for 18 min. Cool on the sheet.

TO FREEZE: Freeze meatballs in an air-tight plastic bag on a flat surface, so they don’t crowd together. Best re-heated in sauce thawed, but can be done frozen –increase cooking time to 20 minutes.
For Canapes: Don’t bother to thaw/ Microwave 3-5 min. and serve hot.

Dipping Sauce 1

In a saucepan dissolve a 10 oz. jar of orange marmalade with soy sauce to taste.

Dipping Sauce 2
Mango or peach chutney diluted with enough apple juice, vinegar or herbal tea to blend into a smooth sauce.

Dipping Sauce 3

1 cup sour cream mixed with garlic powder, lemon pepper and finely chopped parsley to taste

Dipping Sauce 4

A bottle of your favorite barbeque sauce

Baked Bean Sandwiches
(1) 15 oz. can Boston baked beans
2 Tbs. ketchup
1 Tbs. spicy brown mustard
1 Tbs. horseradish
½ lb. loaf of white or wheat bread, crusts off, thinly sliced or Jewish Rye bread, crusts on.
Bake the beans until still soft but with little sauce. Mash them with the ketchup, mustard and horseradish, adjusting the taste as you do so. Spread the mixture on one side of half the bread slices and top with the other half. Cut each sandwich into 3 or 4 finger sandwiches. Toast both sides ‘til golden. Can be made ahead and refrigerated, covered in plastic wrap, for 1 week, or frozen for 1 month, at this point. Broil, without thawing, until golden on both sides and bubbling. Serve at once.

Fondues are a one size fits all answer to entertaining. Quick and easy to make, they create an impressive presentation whether being served for cocktails, dinner or dessert. Better yet, they’re a perfect way to use leftovers. Here are 4 simple recipes. If you want more recipes, or cooking instructions click on my post for Feb 6, 2020.

A True Swiss Fondue: Serves 4
EQUIPTMENT: A Fondue Pot – or 2 Qt. Saucepan you can take to the table, and a candle to keep the food warm.
Fondue forks
INGREIDENTS:
2 lbs. grated Swiss cheese – or very thinly sliced and cut in small pieces – rind removed
6 Tbs. flour
1 garlic clove cut in half,
4 cups dry white wine
6 Tbs. brandy
Dash salt
Ground nutmeg
Ground black pepper

Toss cheese and flour to coat well. Rub the inside of the pot with the garlic. Over low heat, cook the wine until bubbles rise to the surface. Add the cheese, a few spoonfuls at a time, stirring constantly. Continue stirring until the cheese melts, the mixture is smooth and begins to bubble. Add the brandy, nutmeg and pepper. Reduce heat until there is just enough to keep the fondue hot, without burning the bottom. It sounds far more difficult than it is, and when made at the table, everyone can watch.

Serve with a variety of dippers – – Pieces of crusty bread,(just be sure the bread has the density to hold up to the sauce, otherwise it will be soggy, or break off and stay on the pot) or cubes of cooked meat –chicken, ham, cooked hot dogs, or vegetables – cherry tomatoes, broccoli or cauliflower flowerets, baby carrots, pieces of bell pepper, scallions, celery even pieces of sturdy fruits like apple, pear, fresh pineapple or banana . The list goes on and on and on.

Three Cheese Fondue

1 cup shredded Swiss cheese

1 cup shredded Gouda cheese

1 cup shredded Gruyere cheese

4 tablespoons cornstarch

1 1/2 cups dry white wine

1 tablespoon minced garlic

1 tablespoon lemon juice

1/4 teaspoon nutmeg
1 teaspoon Dijon mustard

Pour all of the cheese into one medium bowl. Using your hands, mix the cheese with the cornstarch until the cheese is evenly coated.

Pour the wine, minced garlic, and lemon juice into your Instant Pot. Set the Instant Pot to the sauté function on the normal setting. Stir the ingredients to combine them.

When the wine mixture is hot, add the cheese mixture. Allow the cheese to melt, and then stir in the mustard and nutmeg. Serve immediately.

Blue Cheese and Brie Fondue

3 Tbs. butter
2 Green onions sliced thin
4 large Shiitake mushroom caps diced
½ tsp. dried thyme
1 ¼ cups dry white wine
1 Tbs. cornstarch
1lb.Brie-rind removed in small dice
3oz.crumble blue cheese
Salt and pepper to taste
In a large pot over low heat, melt the butter. Add the green onions and mushrooms and cook until soft. Add the thyme and wine and let the mixture simmer. In a medium bowl, mix the cornstarch with the pieces of Brie. Add the blue cheese into the bowl and mix. Gradually incorporate your cheese mixture into the pot, one handful at a time. Once the cheese has melted, transfer the mixture into your fondue pot. Carefully light the burner. Add salt and pepper to taste and dip your pieces of bread and other dippers into the delicious cheese.
TIP: Make sure to keep stirring the cheese.

Blue and Cream Cheese Fondue
½ cup dry white wine
8 oz. cream cheese
8 z. Monterey Jack Cheese shredded
4 oz. crumbled blue cheese
Salt and pepper to taste
In a pot over low heat, mix the wine and cream cheese until the cream cheese is fully melted and creamy. Gradually add the Monterey Jack cheese and mix thoroughly. Once the Monterey Jack is melted, add the blue cheese crumbs. Transfer the mixture into your fondue pot. Carefully light the burner and adjust the heat to maintain the cheese fondue warm but not too hot.

Dec 15

SALADS TO HELP WITH HOLIDAY ENTERTAINING

It’s hard to imagine everyday dinners without a side salad, but to picture a major holiday family dinner without one is impossible. Yet today, with produce prices equal or surpassing those of meats, it’s become a distinct possibility. And no wonder, when a simple head of iceberg lettuce in stores like Aldi’s and Walmart costs between $1.48 and $1.69 and its upscale relatives far more other places. Leafy greens take up space, have a short shelf life, can’t be preserved by freezing and when part of full meal is considered an embellishment. So salads are disappearing from tables.

However, salad lovers, we still have viable alternatives, possibly more colorful and delicious than our traditional choices. We happily welcome the arrival of winter citrus fruits in December, so it’s only fitting we add some fruit to our holiday menus and the perfect place to do it is in the salads. The point is to give our taste buds a refreshing change from the heavier entrée flavors, and what can do that better than a touch of fruits or complimentary vegetable?

Nowadays apples, pears, grapes and tomatoes, yes tomatoes they’re a fruit too, are available fresh, during the holidays as well as frozen and canned items like green beans and beets.. Any of them can perk up a salad, add color and zing to the entire meal. I’m offering recipes containing these items. I know all will be welcome additions to your holiday meals.

The salads can be made ahead; the ingredients stored separately, the lettuce in water, and assembled just before serving. They are intended to help entertaining over holidays. If you are seeking salad recipes which are a bit more pricy, go to July 22, 2015 and Nov. 10, 2016. Appropriate bottled dressings are acceptable substitutes in most of these salads but always add them just before serving.

Here’s another tip to help make the most of the salad greens you buy. My Mother, diagnosed with a digestive problem, was told she should go easy on vegetables and avoid raw fruits and salad greens. Those were fighting words to Mother, who lived on salads, and she quickly found she could tolerate salads fairly well if the greens were shredded to slaw. We learned the greens went much farther cut that way. Nearly all the salads below can be presented with the greens cut to slaw and tossed with the other ingredients.

RECIPES

CITRUS FRUITS

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. Of course all seeds, even in grapes should be removed as well

Spicy Orange Salad: Serves 6-8
Meat of 6 navel oranges, or clementines OR (1) 8 oz. and (1) 4 oz. can mandarin oranges
4 cups chopped Romaine lettuce
1 Tbs. minced fresh cilantro
For 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
Gently toss oranges, lettuce and dressing, garnish with cilantro

Church Salad: Serves 6
1 lb. Romaine cut in bite sized pieces,
(1) 8oz.can mandarin oranges
1/2 small white onion thinly sliced
1/3 cup orange juice,
2Tbs.oil,
1 heaping Tbs. poppy seeds
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
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
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
To candy nuts: 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 large, ripe pear cored and diced
3 cups salad greens
¼ cup craisins
Dressing: Whisk 2 Tbs. oil, 1 Tbs. balsamic vinegar, ¼ tsp. Dijon mustard, salt & pepper
Toss all ingredients gently with dressing just before serving

Pear-Spinach Salad with Pecans: Serves 8
2 ripe pears thinly sliced
13 oz. baby spinach (2 pkgs.),
1 small, white onion thinly sliced
¾ tsp. cinnamon (divided),
1 ½ cups pecan halves.
For nuts and dressing:: 1/4 cup melted butter, ¾ cup light brown sugar ( divided),
Dressing: Whisk 1/3 cup oil, ½ cup white wine vinegar, ¼ tsp. cinnamon, ¼ cup sugar, salt &pepper
Nuts: 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

Balsamic Vinaigrette
¼ cup balsamic vinegar

1 teaspoon honey or maple syrup

2 teaspoons Dijon mustard

½ teaspoon sea salt

GRAPES
Grapes and Baby Greens with Maple Dressing: Serves 6
1 small yellow apple thinly sliced
6 cups baby mixed greens
1 cup seedless red grapes halved.
Dressing: Combine 1 Tbs. maple syrup, 1 thinly sliced scallion, 1tsp. lemon juice, ½ cup raspberry juice, whisk in 2 Tbs. olive oil
Arrange greens, top with fruits and drizzle with dressing.

Grapes with Honey Lime Dressing: Serves 4
1 cup halved seedless grapes
2 cups baby spinach leaves
½ head radicchio-leaves in bite-sized pieces,
Dressing: Stir together 1 Tbs. honey,3 Tbs. lime juice, whisk in 3 Tbs. oil, salt & pepper
Toss salad ingredients gently together, add dressing just before serving and toss again

APPLES

Nutty Apple Salad: Serves 4
2 tart green apples in ½ inch dice
2 Tbs. toasted slivered almonds
3 or 4 Belgian endives (see step #3)*
Dressing: Combine 1 Tbs. lemon juice, 4 tsp.oil,1 tsp. minced garlic, pinch salt
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 medium jicama
3 red apples
1 small onion thinly sliced
3 cups romaine leaves in bite-sized pieces
¼ cup chopped fresh mint.
Dressing: Stir together ½ cup orange juice, 1 Tbs. EACH lime juice, cider vinegar, brown sugar, 1 Tbs. oil, to dissolve sugar
Cut jicama and cored apple into matchsticks. Toss with lettuce, mint and dressing. Garnish with mint leaves if desired.

Waldorf Salad: Serves 4
6 tablespoons mayonnaise or plain yogurt*

1 tablespoon lemon juice
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
2 sweet apples, cored and chopped
1 cup seedless red grapes, halved, or 1/4 cup raisins
1 cup thinly sliced celery
1 cup chopped, slightly toasted walnuts
Lettuce
*If using yogurt mix lemon juice and a bit of honey

Stir the mayo or yogurt, lemon juice and/or honey if using, to blend in a bowl. Add all other ingredients, but the lettuce tossing to coat. Spoon onto lettuce lined plates.

Colorful Fruited Coleslaw: Serves 10
2 medium red apples, cored and chopped-not peeled
1 cup seedless grapes-halved-red or green
1/2 cup toasted chopped walnuts
1 cup raisins
½ cup chopped onion
4 cups shredded cabbage
2 Tbs. cider or wine vinegar
2 Tbs. brown sugar
2 tsp. brown mustard
Whisk last 4 ingredients in a small bowl. Toss everything else in a large serving bowl then toss with dressing mix. Cover and chill 2-6 hours before serving. Dry ingredients can be mixed the night before, chilled in water, drained and tossed with dressing in the morning, or transported separately and combined a couple of hours before serving.

TOMATOES

Tomato- Spinach Salad: Serves 4
3 cups baby spinach leaves,
½ small white onion thinly sliced,
12-14 grape tomatoes sliced crosswise in 3 pieces
Dressing: ¼ cup of a good bottled Vidalia Onion dressing or more to taste
Combine ingredients in a bowl and drizzle dressing over, then toss gently.

Salad Margherita; Serves 4
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
Dressing: A ¼ cup good bottled Caesar dressing- or to taste
Combine ingredients in a bowl and drizzle dressing over, then toss gently. Garnish with Basil leaves

Tomato, Watermelon Salad: Serves 4
1 slice of watermelon half about 1 inch thick–rind and seeds removed– cut in ¾ inch cubes
1 medium tomato – in large dice
5-6 green leaf lettuce leaves – torn in bite-sized pieces
Orange dressing*
¼ cup Feta or blue cheese crumbles – optional
Make dressing a day ahead and chop vegetables just before assembling salad. Toss all ingredients together with the dressing and serve from a bowl or on plates garnished with the cheese if using.
*Orange Dressing
3/4 cup orange juice
1Tbs.poppy seeds
2 Tbs. oil
Sugar if needed
Slowly boil the juice and poppy seeds together until the juice reduces to about ½ cup; add oil and sugar if needed. Allow to cool and store covered, chilled at least 1 day. Shake well and toss with salad ingredients just before serving.

VEGETABLES

Pickled Red Beet Salad; Serves 4
15 oz. can sliced beets- drained, juice reserved
1 small onion halved lengthwise and thinly sliced
2 Tbs. cider vinegar – or to taste
1 tsp. sugar- or to taste
4 large leaves of red leaf lettuce
Dressing of choice*
Pour beet juice into a saucepan. Add vinegar and sugar tasting and adjusting until desired sweet-sour flavor is reached. Add beets and onions, heat through and let cool. Place in a covered container and marinate at least 2 days. Tear lettuce into bite-sized pieces, divide among plates and mound drained** beets and onions on top. Drizzle or dollop dressing over, depending on choice.
*Suggested dressings; a Raspberry-nut vinaigrette drizzled over OR topped with dollops of
1/3 cup sour cream with 1Tbs. vinegar and 1 tsp. sugar –or quantities to taste-mixed in
** Shelled hard-boiled eggs can be pickled in the beet juice for up to 3 weeks. Delicious alone, sliced in sandwiches or chopped in salads.

Green Beans and Mushrooms: Serves 4
8 oz. frozen cut green beans
4 oz. sliced raw button mushrooms or a 4oz. can mushrooms sliced or stems and pieces-drained
1 small onion halved and thinly sliced – optional
4 large Romaine leaves, optionally torn into bite-sized pieces
¼ cup balsamic vinaigrette dressing OR 3 Tbs. balsamic vinegar + 1 Tbs. oil
Cook the beans as per package directions until just crisp-tender; drain and toss with mushrooms, onions if using, and balsamic dressing Marinate chilled for at least 2 hours. Toss with the Romaine pieces and serve or optionally line each plate with a Romaine leaf cut in half and mound bean mix on top. Garnish with chopped chives, fresh or dried parsley, cilantro or dill.

Carrot Slaw; Serves 4
4 medium-small carrots
1/3 cup raisins. dried cranberries or blueberries—optionally plumped in water
¼ cup chopped toasted walnuts- optional
¼ head of iceberg lettuce
Choice of dressing*
Peel carrot skins and using a vegetable peeler, slice them one half the length at a time, into a “slaw”. Toss with the dried fruit and set aside. If not using right away, keep chilled Cut the

lettuce into very thin slices and then cut them in half lengthwise, removing the tough core pieces. Arrange the lettuce equally on 4 plates. Toss the carrots with choice of dressing and divide among the plates. Garnish with nuts.
*This salad goes well with several dressings. French. Peppercorn Ranch, Vidalia onion, Cole Slaw, Caesar even one of the Raspberry vinaigrette.

Spinach Salad with Candied Pecans: Serves 8
1 (7oz.) bag of spinach
2 ripe pears thinly sliced
1 small red onion thinly sliced
1 1/4 cups pecan halves
¼ cup butter melted
¾ cup packed brown sugar-divided
¾ tsp. cinnamon- divided
½ cup white wine vinegar
1/3 cup olive oil
Dash salt and freshly ground pepper
Toss nuts, butter, ½ cup sugar, ¼ tsp. cinnamon together; spread on a greased baking sheet and bake 325 deg. for 15-20 min. stirring often. Cool and break apart. Whisk last 4 ingredients, remaining sugar and cinnamon in a small bowl and set aside. When serving gently toss vegetables on a large bowl, add dressing and top with pecans. If transporting, take nuts in a bag, dressing in a bottle, and the first 3 ingredients whole and unopened. Keep everything but the nuts chilled. Slice, combine and toss just before serving.

Dec 8

DIGITAL BOOKS, THOUGHTFUL, EFFORTLESS GIFTS

I’m re-posting my article printed on Dec. 18, 2021.because it’s the gifting season, and this contains an accurate description of each of my books. I had hoped to have more finished to add to the list, but events prevented that his year—hopefully next year…..

Why Digital Books as Gifts

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 sick and very bored. Figuring a Lilly book was worth a try, I sent Making a Cake for Molly to my friend’s email. It kept him occupied for hours and he loved the dessert.

Digital books are truly the gift that keeps giving, because they don’t wear out, but stay forever new. Below are several of my contributions, two of which are available as collections and as separate books. Find them and more books and products at dinnerwithjoy.com. 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 ease things by offering a selection of tested recipes suitable for the purpose. Learn more detail in 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 3^rd 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 as well as our Etsy shop, Dinner With Joy, 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. Apple Rustica

SAMPLE 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.
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, kept 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.

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

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

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

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

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

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

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

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. 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 represents purchases from every department in the supermarket, all of which usually fall into the “Grocery Shopping” category.

Then, decide which areas are the target ones. 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. 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” may come in handy.

1) Remind yourself of the satisfaction from realizing you got everything you need and spent less than you contemplated.

2) Cultivate a warning voice (my “Just say no!”) that stops you before you buy impulsively, and becomes as habitual. Behaviorists say that a habit is formed in three weeks, and becomes ingrained in six months

3) If tempted, continue shopping. If that item is still beckons at checkout back consider fitting it into your meal plan in the next two weeks, and if its cost won’t arouse guilt when home. All this pondering alone is often enough to discourage the sale.

4) The best tool of all: The List. Always compile meticulous, detailed lists when planning and shopping. Never operate on impulse, attractive produce, a special piece of meat, a new product, a new ingredient. This leads to overbuying and stockpiling.

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:

This is the hardest step because it requires ongoing effort. You are decisive and determined; all that’s needed is willpower. Above all, stick to the list! 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 is a big “No”.) BUT if selecting just one or maybe two WOW items and they fit the budget, preparing them to create a special seeming dinner, is appreciated whether by you alone or your family.

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 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.

Dec 1

GIVE A DESSERT PARTY

It’s hard not to get into the spirit of the winter holidays-the decorations, the music, the shopping, the entertainments, the parties. But this year, even a simple ‘get together’ might give party planners pause for thought. The sharply rising food prices will make any gathering cost almost double that of a few years ago.

I’m remembering a friend awhile back who was in a similar quandary. We were in a recession, which impacted her husband’s business, they had 3 kids in college, food prices were up and adding the cost of her annual cocktail-buffet to that of the three holiday family dinners she hosted, would be a strain. She couldn’t cancel the party or reduce the guest list without repercussions and then she came up with the perfect solution. She gave a dessert party—specifically a cheesecake tasting and wine party.

Guest’s calorie guilt was soothed by the several different cheesecakes being served in thin slices, each on a clean plate, so that four or five samples over the course of the hours of the party would only equal slightly more than a normal wedge. Rather than an open bar she offered choices of modest wins and coffee. The party was a huge success. Conversation flowed freely fueled by comparison of the cakes. In fact it was so successful that she repeated it in following years on New Year’s Eve.

To keep expenses down, my friend and her daughters baked the cheesecakes, but cheesecakes are time and labor intensive to make. So for anyone interested in this party option, I’m suggesting switching to cake recipes, from mixes, easily made in advance and frozen, which are delicious and create a wonderful holiday presentation. The decorative opportunities are endless, especially for one who knows how to pipe icing.

Below are descriptions of 8 holiday cakes and their icings with a link to the recipes. For anyone wishing to explore the subject further and perhaps do some cake creation of their own, I recommend Anne Bryn’s book: The Cake Doctor for ideas.

My friend was able to pair wines with her cheesecakes, but table wine isn’t a great match for layer cakes. Liqueurs are suitable for an after dinner drink but not for a party. The choice of beverage here is the classic dessert wine-champagne-which is readily available in a wide price range over the holidays. Additionally, champagne is a popular punch base, which increases the number a bottle can serve. As a non-alcoholic option, I recommend Martinelli’s Sparkling Cider.

I list a recipe for a champagne punch below and one for the famous, signature Union League Punch, an exclusive dining club in Philadelphia. Also I’m giving my own recipes for Mulled Cider and Eggnog. These are non-alcoholic but easily altered with your choice of liquor additions. Coffee is a must at a dessert party, and for those who want to spice it up, I include two delicious ‘spiked’ coffees-Irish and Mexican.

Let’s look at the cakes first—

CAKES: For recipes go to Dec. 19, 2021— https://www.dinnerwithjoy.com/make-ahead-holiday-event-cakes/

CHRISTMAS BREAD: Makes 2 cakes serving 8-10 per cake. 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, especially for other occasions. In fact, I might add them if I were to make more than 2 loaves. In each mix I replace half the liquid with red wine, which acts as a preservative. The alcohol doesn’t taste, but preserves and deepens flavor. They are fine to serve children. In fact they make great breakfast bread. To ‘spike’ it for an adult dessert, I drizzle 2-3 Tbs. bourbon, bandy or whisky over it every few weeks during the 2-3 months I store it before the holidays.

YULE LOG—Serves 16-18. I modify boxed gingerbread mix for my traditional cake with a walnut flavored filling with chopped toasted walnuts, and maple flavored icing. This cake is open to seasonal decorating options. Freeze until ready to serve. Allow to thaw 30 to 45 min. Refreeze leftovers.

GENERAL RECIPE FOR ROULADE CAKE: Adapted from The Cake Doctor by Ann Bryn. This General Recipe for Roulade Cake allows many options for flavor changes

MODIFIED OPERA CAKE: Serves 10-12-This is a classic Viennese pastry and is not only delicious but makes a beautiful presentation, with multiple almond and chocolate frosted layers of sponge cake, and a rich chocolate frosting poured over top and dripping down the sides It sounds complicated, but my modified version simplifies the process to equal a simple layer cake. Traditionally made in square pans, I use round disposable ones, again for convenience. Top needs no decoration. Freeze if not to be served the day made and re-freeze leftovers.

AUTHENTIC OPERA CAKE RECIPE: For those who want to try the traditionally recipe

RED VELVER CHRISTMAS CAKE: Serves 12 Always a colorful presentation and a stunning cake can be made with the above technique baking the batter in 3 pans. So many decorating options!!!

PISTACHIO MARBLE CAKE: Serves 8-10. This cake with its green batter, marbleized with dark chocolate streaks makes a stunning presentation when cut open and the chocolate-almond taste is just as delightful. With the green pistachio icing, it’s a perfect holiday dessert. It does show best when baked in a tube or Bundt pan. Again, decorating options are wide open.

PISTACHIO FROSTINGS: Makes enough to fill and frost 2 layers
I don’t like very sugary frostings, nor do I need one high in calories and fat. So I’m offering 2 recipes here. The first is the classic Kraft recipe for pudding icing and the second is my own creation. There is a third choice which uses only whipped topping, but I find that is so light that it soaks into the cake in a day and can’t be made in advance.
1) Kraft Pudding Icing: Makes about 2 ½ cups- contains butter, cream cheese and sugar + pudding mix

2)My Pudding Icing: Makes about 4 cups-Contains cream cheese, whipped topping and pudding mix

PECAN BARS: Yield 24 squares-Rich, nutty perfect for those who want a taste without commitment to a large serving.

BLACK FORREST BROWNIE SWIRL: Yield 24 brownies-topped with candies cherries before baking, these give a perfect holiday presentation

Tips for serving, storing and leftovers:
1) Protecting an iced or garnished cake’s appearance during packaging

2) Incidentally, leftovers re-freeze well, and can be sliced and served fanned on a plate for another occasion.

3) If you want to preserve some of these cakes for another occasion
4) The fruit bread is stored in the refrigerator not the freezer.

BEVERAGES

SUNNY CHAMPGNE PUNCH
(1) fifth Curacao or Triple Sec
8 oz. lemon juice
(4) fifths dry champagne
Peel of 2 lemons-cut into 1 ½ -2 inch x ¼ inch strips
Chill all ingredients. Pour first into a punch owl and stir well, add champagne and float lemon peel. Do not add ice to punch. Pour into iced glasses or over a small amount of rushed ice in glass.

UNION LEAGUE PUNCH: Gallon Recipe
(1) fifth rye
16 oz. Jamaican rum
16 oz. Triple Sec
36 oz. half lemon juice and half water
26 oz. orange juice
8 oz. simple syrup or sugar syrup
Stir all ingredients in a bowl with a block of ice or cubes until cold

These 2 punch recipes are my innovations because, suddenly every gathering I hosted included children, people who didn’t drink alcohol or designated drivers. Also, they’re simpler than any comparable recipes I could find and, working alone, I needed shortcuts. In addition, this Eggnog

Is guaranteed to be Salmonella free. However, both punches can be made traditional by the addition of the liquors of choice

MY MULLED CIDER: 1 Gallon
1 gallon jug of cider-preferably from an orchard or Ziegler’s, but commercially bottled will do

1 large, red apple-NOT Delicious
20-24 whole cloves
(3) 3 inch sticks cinnamon or (2) longer sticks
Stud the apple with the cloves. Put all ingredients in a large pot and bring to a rolling boil. Lower heat and simmer 1 min. Ladle the apple into the bottom of a metal punch bowl, and add the other ingredients. Serve hot or allow to cool to room temperature.

MY SAFE EGGNOG: Yield about 3 quarts – more with different optional additions

48 oz. container of eggnog ice cream
1 quart 1% or 2% very cold milk
1 tsp. rum extract
1 Tbs. brandy extract
1/3 cup whiskey

Ground nutmeg
Let the ice cream soften in the punch bowl, add the milk and beat to blend. Add the extracts and whiskey and beat until froth forms on top. Garnish with nutmeg. Serve cold.

IRISH COFFEE
5-6 oz. hot coffee
1 ½ oz. Irish whiskey
1 tsp. sugar
Sweetened whipped cream
Pour coffee and whiskey into a warm 8 oz. goblet. Stir in sugar and top with cream

MEXICAN COFFEE
4 oz. hot coffee
1 oz. coffee liqueur
Ground cinnamon
Sweetened whipped cream
Pour liqueur into a warmed 8 oz. goblet, add coffee to within ½ inch of top. Add cinnamon and stir. Top with whipped cream

PORK BUTT-THE ECONOMIC WINNER

ALL ABOUT CARBS

LIGHTEN UP FOR NEW YEAR’S

MAKING THE MOST OF A ROAST

ENTERTAINIG FROM THE PANTRY

SALADS TO HELP WITH HOLIDAY ENTERTAINING

Waldorf Salad: Serves 4
6 tablespoons mayonnaise or plain yogurt*

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Waldorf Salad: Serves 4
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