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Aug 1

Lilly Vol.1_2

MEET LILLY

The Lilly Likes to Cook books were inspired by the realization that kids start anticipating summer before the buds open and zoom into activity the second the school doors close. However, things change, along about August. It’s the peak vacation month and summer programs end to free people. For kids boredom often sets in. Summer has become routine as are the things they longed to be free to do, and at home or away they miss friends. Rainy days are the pits!

One year, when my daughter was in grade school and our swim club team’s regional meets had ended in July, empty Saturdays loomed ahead. The first one, I was baking a cake and found I had an audience, four boys and two girls begging to help and I obliged. During the week, I was casually asked if I’d be baking again on Saturday, and ‘my crew’ showed up as if summoned that morning. So began, always seemingly impromptu, ‘Cake Saturdays’. Flavor was never discussed but the pan options were vital, bunt, sheet, tube or layers and the choice of shape was a major topic in judging the finished product, which disappeared magically while discussing the verdict.

The experience sowed the seeds for the Lilly Likes to Cook series because it taught me a lot about dealing with bored children. The casual and spontaneous plan is often better than the elaborate and expensive one. A distraction works best when it involves creating or perfecting something within a short time-frame, with a welcome reward at the end. Above all avoid repetition. Even if just baking cakes, make each a bit different to keep interest alive.

I also learned these tactics fostered bonding and enhanced friendships. The action and then the memory of having worked together to create something which gave a sense of mutual satisfaction to be shared and enjoyed, was incredibly unifying and enduring. And these ploys aren’t limited to the young. They work with people of all ages anywhere, anytime, even on vacations.

The ‘Cake Saturday’ diversion for boredom was a god-send and the increased bonding a bonus outcome, but over the years, I’ve had a lot more experience cooking with children and I‘ve come to understand that cooking is a natural project for both these purposes. It only requires equipment found in most homes. The time-frame is dictated by the choice of recipe, usually only a couple hours at most. The rewards are immediate, known, eagerly anticipated and easily shared–no arguments over custody of the finished product. Plus learning some kitchen skills always comes in handy.

A few years ago, actually two years in a row, a neighbor’s children asked my help with their Mother’s Day plans. I’ve detailed the episodes in No Stress Recipes for Mother’s Day and Can I help?. Working with those children reminded me of how fun and rewarding it is to watch kids interest and confidence grow as they realize there were tasks they can do and more difficult ones they could master. Seeing their pride and pleasure at the prepared dish is priceless. That’s when I started writing the Lilly Likes to Cook series.

Although there’s room for assistance in most recipes, choosing one to share with a child narrows the field and depends, above all, on the age and abilities of the child in question. It should be something liked, difficult enough to be interesting, but simple enough to fit in a limited time-frame. Desserts are popular choices because they fit these requirements, but also because they’re not pivotal to a menu. If the dish is a flop, it can be remade or replaced but, most importantly, desserts can be easily shared, giving a child the opportunity to show off a bit and receive praise.

However, children aren’t long satisfied with only making desserts, especially if it’s an ongoing partnership. They will want to move on to more important menu items and adult pleasing dishes, which fit the requirements, don’t always leap to mind.

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.

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 in a suburban town with her parents, sister, Brianna 13 and brother, Brian, 10, but she could be in a city, on a farm, anywhere. I choose age 8 because 3rd grade is a break-out time. Schools introduce changing classrooms per subject and seasonal sports with regular teams. Social organizations like Scouts and 4-H are encouraged and hobbies are explored to discover special interests or talents.

I usually include Lilly’s sister, Bri, in her undertakings which widens the age appeal. Her brother, though disinterested himself, has a best friend, Jake, who is, which introduces a unisex attraction, so are covered. I allow Lilly to develop cooking onto a hobby for the sake of creating a series most bases 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 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

Jul 25

Make a Meal of Watermelon

WATERMEON –THROUGHOUT THE MEAL –ALL YEAR

Watermelon is synonymous with summer but it’s really much more than a seasonal icon. It’s a welcome addition to salad dinners because its distinctive, fresh taste and crisp, delicate texture ‘play nice’ with other ingredients. For this reason, and because it’s now readily available all year, watermelon is being paired with lots of different ingredients in a variety of new ways.

Actually, watermelon is full of surprises. Long thought to have evolved in South Africa and migrated north into Asia then Europe, it was classified a vegetable close to cucumbers and pumpkins, because it’s a vine. However, DNA testing with 3,000 yr. old seeds from Egyptian tombs proved that watermelon originated in North Africa and moved north through the Near East probably branching off to Asia and Southern Europe about the same time.

Moreover, watermelon is now re-classified not only as a fruit, but as a berry because the seeds are located throughout the meat, rather than being clustered around a central core and the skin, though thick, is fragile if mishandled. 


The final surprise is that while containing no fat and only about 80 calories per 2 cups, it’s full of vitamins A, B & C, as well as lycopene, a phytochemical being studied now as a preventative for cancer and heart disease. Watermelon is truly a food for the 21st century.

Watermelons are harvested in the U.S. from April to November and imported ones are in stores from October through June. They come in several colors, yellow, pink, red and white but all have the same nutritional value. Generally, the larger the riper and sweeter, so test them by slapping them with the open palm. A ripe melon will have an almost musical ring. 

Uncut melons will keep for two weeks at room temperature, longer if chilled. Cut melons should be covered with plastic wrap and refrigerated but last for several days.

Small families and single individuals usually choose the little Sugar Babies, but in view of the melon’s ability to keep fresh, given a wider variety of uses, the larger ones become an option for those buyers as well. 

I have always loved Watermelon Pickle and found, early on that I can make better than I can buy. So every year, about this time, I renew my annual supply. This results in at least two large bowls of melon meat, which gets watery in a day or so off the rind. There was no problem with the whole family still home and snacking, but in an empty nest one gets ‘watermeloned’ out before one is out of watermelon. At first I made a lot of granita to freeze, but then I looked for other uses.

First, I saw a recipe combining the melon with tomatoes in a salad. When a friend visited, I decided to experiment and made a dinner salad she still raves about. Unstructured salads followed and then other pairings of watermelon with various foods. Now ‘excess’ vanishes.

The recipe for my first salad is below along with others for you to try. Hopefully, watermelon will find a place on your menus all year. Its taste on a cold day is like a ray of warm sunshine, unexpected and most welcome. 

However, there are some restrictions in using watermelon in winter meals because the meat is very delicate. It renders all liquid and collapses into a pulpy mess when heated and wilts when combined with the heavier winter vegetables. So, though it may not figure into cold weather entrees there are still side salads, first courses, desserts, smoothies and ‘beverages’, especially the ‘beverages’ which know no season. As I said, now that watermelon is available all year, there’s a place for it in your menus all year.

RECIPES– Remove the seeds or use a seedless melon before making any recipe. Watermelon perks up with a pinch of salt and a dash of citrus, preferably lime over lemon. If looking for an extra flavor boost, add crumbled feta cheese. It has a special affinity for watermelon. Nuts are a great garnish, especially pistachios and peanuts. I like the dry roasted ones.

Watermelon Pickle: Traditional recipe
Remove the meat and cut the green skin off the rind. Cut the white pith into about 1 inch pieces. Cover with well salted water and soak for 12 hrs. Drain and cover with fresh water and boil rapidly for about 10 min. until crisp tender and drain. For every pound of rind allow
1 cup water
1 cup vinegar
2 cups sugar
2-3 inches stick cinnamon
8 cloves
1 oz. fresh ginger root-sliced
Boil these ingredients until they form a syrup. Add the rind and return to a boil. Remove from heat and cool. Place in clean glass jars with tightly screwed tops. Store chilled. Keeps for years if kept cold. Excellent in place of sweet pickles or accompanying poultry.

Watermelon Caprese Canapes: Per piece
Thread on longer toothpicks a cube of melon, a large, fresh basil leaf and a small ball of fresh Mozzarella. The cheese can first be lightly marinated in a vinaigrette or flavored oil if desired.

Spicy Watermelon Salsa: Yield about 1 qt.- From allrecipes.com
3 cups chopped watermelon Per piece
Thread on longer toothpicks a cube of melon, a large, fresh basil leaf and a small ball of fresh Mozzarella. The cheese can first be lightly marinated in a vinaigrette or flavored oil if desired.

Spicy
½ cup chopped green bell pepper
2 Tbs. lime juice
2 Tbs. chopped fresh cilantro
1 Tbs. chopped scallions
1 Tbs. chopped jalapeno
½ tsp. garlic salt
In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve cold.

Watermelon Gazpacho: Serves 4- From Food Tips and Cooling Tricks by David Joachim
6 cups watermelon cubes
1 peeled, seeded, cubed cucumber
½ chopped yellow bell pepper
3 chopped scallions
1 ½ chopped garlic cloves
2 Tbs. lemon juice
2 tsp. olive oil
½ tsp. hot sauce
1 cup chilled cranberry juice
3 Tbs. chopped fresh mint
Process ½ the melon with the next 7 ingredients until evenly chopped. Add reserved melon, juice and mint and process just until chopped. Serve chilled.

Watermelon-Shrimp Salad with Avocado: Serves 4-6 – From Real Simple
1 pound frozen, fully cooked medium shrimp
1 medium red onion, thinly sliced
4 cups watermelon, roughly chopped
2 jalapeños, seeded and finely chopped
2 avocados, roughly chopped
Vinaigrette
Juice of 1 lime
1 teaspoon honey
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup fresh cilantro leaves, roughly chopped + leaves for garnish
Torn lettuce leaves for bedding, optional
Combine the vinaigrette ingredients and mix well. Arrange the salad ingredients on a platter or plates and drizzle with the dressing. Garnish with the reserved cilantro leaves.

Steak and Watermelon Salad: Serves 4—by Judy Kim for Delish (NOT the salad shown)

1. Tbs. brown sugar

1. tsp. garlic powder
1 tsp. chili powder
Flank steak
2 Tbs. balsamic vinegar
1/4 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
4 cups arugula greens
1/4 cup Chopped red onion
1 cup croutons
2 cups watermelon, cut into chunks
1/2 cup feta
Sea salt
In a small bowl mix brown sugar, garlic powder and chili powder. Massage all over steak. Preheat grill or cast-iron grill pan on high heat. Grill steak for 5 minutes on each side, then let meat rest for 3 to 4 minutes.
Meanwhile, in a large bowl mix together vinegar, olive oil, salt and pepper. Toss in arugula, onion, croutons and watermelon.
Slice the meat against the grain. Serve steak with watermelon panzanella salad and top with feta and a sprinkle of sea salt.

My Watermelon-Tomato Salad with Fish: Serves 2
½ lb. firm fish-baked or broiled- I like Monkfish- cooked chicken is also good. A Louis Kemp product can be used as well.
2 medium tomatoes in thin wedges
2 cups watermelon in rough chunks
3 scallions sliced on an angle
Salt and pepper to taste
4 cups green leaf lettuce – torn in bite sized pieces
Balsamic vinaigrette-commercial or DIY
Separate the meat into chunks, avoid cutting if possible. Place all the salad ingredients in a large bowl gently toss and plate. Drizzle with some dressing and pass the rest.

Watermelon-Orange Salad with Prosciutto: Serves 4-From Food Tips and Cooling Tricks by David Joachim
3 cups roughly chopped watermelon
3 oranges in segments
4 slices red onion
2 Tbs. chopped mint
3 oz. sliced prosciutto
2 bunches arugula-torn
Dressing
½ cup oil
1 tsp. lemon or lime zest
½ tsp. EACH Dijon mustard and salt
½ garlic clove mashed
¼ cup lemon or lime juice.
Mix all dressing ingredients. Arrange salad ingredients in a platter or plates and drizzle with the dressing.

Watermelon Granita: Serves 4- From 1-2-3 Ingredient Menu-Cookbook by Rozanne Gold
4 cups diced watermelon
¾ cup sugar
½ cup chocolate chips
Puree the melon and sugar until sugar is dissolved and mix is smooth. Place the mix in a shallow metal pan and freeze until slushy. Break it up with a fork and return it to the freezer. Repeat the process as it begins to harden until fully frozen, about every 20 min., usually about 6 times. Serve by scraping spoonfuls from the surface. Garnish with chocolate chips as ‘seeds’.

Watermelon Slush: Serves 4
2 cups diced watermelon
1 cup white grape juice
1 Tbs. EACH lime juice and honey
Freeze melon. Blend half with the other ingredients until smooth, then add the 2nd cup of watermelon and, optionally 2 Tbs. of rum or other liqueur and blend just to a slush. Serve at once.

Nana’s Cooler:

My grandmother made a refreshing drink by pureeing the meat and straining the pulp. Add salt and chill, serve with a lime wedge and if available a sprig of mint. This doesn’t say “no” to a jigger of vodka, gin or tequila.

Tipsy Watermelon

Cut a plug about 2 inches square and deep in a melon. Pierce the meat several times with an ice pick or similar utensil and pour in liquor of choice, rum, brandy, wine something that will add flavor, filling melon. Replace plug and refrigerate melon 24 hrs. turning occasionally. Cut melon open and serve cut marinated meat and serve with juices.

Watermelon cocktails are trending -check the web.

Jul 18

All About Seafood

ALL ABOUT SEAFOOD

This is an all too familiar dilemma, especially now, during Lent. When buying seafood, we’re confronted by an increasing, constantly changing variety of choices, some often new to us. With such selection, buying can be a learning experience. Rapid transport, excellent refrigeration and safe handling have opened seafood to international options, not just in cities, but in small inland towns. Aqua-farming has made more products available and widened the price range too. Salmon fillets, once considered upscale are sold in dollar stores as is Tilapia, introduced in the U.S. in the late 1980s-early 1990s, now a mainstay.

That’s good news in the U.S. because we over-fished our waters almost a century ago but didn’t begin to address the situation for about 50 years. In the 1970s seafood, especially fish, began to be promoted as a ‘healthy’ food and demand bloomed, exposing the problem. Until then the question was ”Do you like seafood?” Now it’s “What’re your favorite seafood recipes?” implying that people not only eat it frequently, but cook it at home as well, which is true.

The growing worldwide demand for seafood and the increasing desire to explore, improve, even create different cuisines, plus the interest in actually cooking food, naturally led to international resourcing. There are few variations and/or additions to the shellfish and mollusks categories but the number of fish species available has exploded.

Walking up to the supermarket fish counter or entering a fish store can be an exotic experience. It’s leveled off a bit, but there’s often a new item with an unfamiliar name. At times like those, it’s wise to depend on the fish monger’s advice but in order to take full advantage of it, you should be aware of the classifications of the fish familiar to you. You should know the general texture, taste range and oil content of the major types, how they cook and which ones fit certain dishes. Then you have a frame of reference and can make informed purchasing decisions, especially if a substitution is required, or if you want to try something new.

All About Seafood is a short, informative book which will give you the confidence to shop for seafood. It itemizes and describes shellfish and mollusks, categorizes the most familiar fish species, tells how to judge freshness and gives advice on portion sizing to calculate weight. You will also feel confident as you return home with your purchase because the book has instructions on cleaning, filleting and skinning fish as well as safe-handling, storing and general cooking directions with some illustrative recipes, including suggestions for serving canned fish. It’s a lot of content for $2.99.

For example, shrimp is one of the most popular foods, but sizing as related to portioning is often gives us pause in purchasing, particularly since they’re most frequently sold in multiple pound bags. This convenient chart, from the book, will make things a lot simpler. It’s just one of the helpful pieces of information you’ll find there. Average serving =About ½ lb. as solo ingredient, less in combination dishes.

Shrimp (Colossal) 10 or less per pound

Shrimp (Jumbo) 11-15 per pound

Extra Large 16-20 per pound

Large 21-30 per pound

Medium 31-35 per pound

Small 36-45 per pound

Miniature 100 per pound

Incidentally, ‘prawn’ is an older term for shrimp, but now usually connotes the very large ones intended for grilling and stuffing. ‘Scampi’ is simply the Italian word for ‘shrimp’. So ‘Shrimp Scampi’ on U.S. menus is an oxymoron really translating ‘shrimp shrimp’, although it’s come to mean shrimp in garlic-butter sauce, a popular dish in Italy. Here’s a different way to serve them, a recipe from the book:

Shrimp Kabobs: Serves 4

Cubes of Monkfish, Salmon steak, Swordfish, even Tuna steaks will work in place of shrimp:

2 lbs. extra-large (26-30 count) raw shrimp, peeled and deveined, tails on

2 Tbs. olive oil

1 tsp. Tabasco

1 tsp. Worcestershire Sauce

2 tsp. chopped fresh rosemary or equal amount dried

3 cloves minced garlic

1 tsp. dried oregano

¼ tsp. allspice powder

2 lemons – one juiced one in quarters

Kosher salt to taste

Barbeque Sauce***

Skewers

Mix all the ingredients but the salt and quartered lemon in a bowl large enough to hold the shrimp. Add the shrimp and marinate, covered at room temperature at least 1 hr. or several hours in the refrigerator. Thread shrimp head to tail on as many skewers as necessary – long metal ones require about 4. Preheat broiler or grill, and cook shrimp until pink and beginning to brown, basting frequently with the marinade. Sprinkle with salt. Serve with lemon quarters, and pepper.

***The Barbeque Sauce is for optional dipping

Want to see some more? 

Broiled Scallops: Serves 4

1 ½ pt. Sea Scallops or about 1 ½ lb. equal to between 4 to 6 per person depending on size

2 Tbs. butter

1 cup milk – optional

Fine bread crumbs or Panko – optional

Paprika

1 lemon – quartered

Wash scallops well and blot dry on paper towels. Preheat broiler, if using, or burner if pan broiling. For a crispy look, dip scallops in milk then in crumbs  Place scallops in a greased dish, crumb side up, sprinkle with paprika, dot with the butter and broil about 3 – 5 min. or until browned and opaque.. Do not turn. Serve at once with lemon wedges
To pan broil, melt butter in skillet over medium heat and add scallops. Sauté until brown on one side, @ 2 min. Turn scallops cook on other side @ 2 min or until opaque.. Plate.

Smoked Salmon in Pasta with Vodka Sauce: Serves 4

(1) 20 oz. can crushed tomatoes OR 11/2 lbs. fresh Plum tomatoes skinned, seeded finely chopped

1 cloves garlic – mashed

1 medium onion – diced

1 Tbs. oil or butter

½ cup Vodka

½ cup heavy cream

(1) 8oz package sliced, smoked Salmon

1/3 cup chopped fresh parsley

1 lb. of shaped pasta – bowties are traditional

Dash of red pepper – optional

Slice salmon in 1 inch pieces. In a skillet over medium heat, sauté the onion in the oil or butter for 2 min., add the garlic and cook 1 min more. Add the tomatoes, lower the heat. and simmer about 10 min., to reduce slightly and mash a bit, Add the vodka and simmer 5 min more. Add the cream, stir to incorporate well and simmer another 5 min. Gently add the salmon and heat through, stirring very little to avoid tearing the meat, about 15 sec. Cook the pasta al dente while the tomatoes are simmering. Drain and, while still hot, gently pour into the skillet, then turn the contents of the skillet onto a platter, and apportion on 4 plates, gently guiding it with a wooden spoon. The object is to have the pasta fully coated with the sauce, while leaving the meat pieces intact. Sprinkle with the fresh parsley, and serve.

There are at least 40 postings of fish recipes on this site, plus more recipes embedded in posts on quick meals, cold diners and soups. So please scan the panorama on the Home Page.  However, may I suggest: Grilling Fish July 6, 2017,   Popular Fish Recipes July 13, 2017    Salmon Recipes Feb. 15, 2018,   , Tilapia Recipes  Feb. 22, 2018,    Cold Salmon June 12, 2018,   , Fish Salads Aug. 18, 2022.

Here’s the Table of Contents. To find the book, click the links or the Book/Products button on the page header. It’s also available on Kindle for $2.99.

TABLE OF CONTENTS

INTRODUCTION –Page 2

FISH – – Page 3

General Rules about Fish – – Page 3

Types and substitutions – Page 4

Safe Handling Fish – Page 4

Salt Water fish – -Page 4

Fresh Water fish – – Page 4

Shark – -Page 5

Preparing fish – – Page 5

Small fish – – Page 5

Large Fish – – Page 5

How to Skin a Fish Fillet- – Page 5

Preferences- -Page 6

Taste – – Page 6

Fresh- -Page 6

Frozen – – Page 7

       Frozen – – Page 7

SHELLFESH – –   Page 7

    Lobster – – Page 7

    Crab – – Page 8

    Shrimp – – Page 9

    Crawfish or Crayfish – – Page 10

MOLLUSKS – – Page 10

     Clams – – Page 10

     Oysters – – Page 11

     Mussels – – Page 12

      Scallops- – Page 12

     Abalone – – Page 12

     Conch – – Page 13

     Cockles – – Page 13

     Snails – – Page 13

CANNED FISH – – Page 14

      Tuna – – Page 14

       Salmon – – Page 15

       Mackerel – – Page 15

LISTINGS – – Page 15

      Shrimp Sizes – -Page 16

      Types of Fish – – Page 16

      Salt and Fresh Water Fish- – Page 17

RECIPES – – Page 17

Jul 11

9 EASY DIY ICY DESSERTS FOR SUMMER

9 EASY DIY ICY DESSERTS FOR SUMMER

Last week I talked about how simple it is to make an Ice Cream Soda but there are other cooling treats which are just as easy. In this time of higher food costs, when ice cream novelty prices rival steak, it’s convenient and cost efficient to have some DIYs on hand, especially if you have kids.

Some of these recipes are ‘older’ in the sense that they’re classics, but they can showcase the seasonal fruits and fit this function. They’re easy to make but do need time. The best thing about these icy treats is that they can be prepared, not just ’ahead’ but waaaay ahead, a couple of weeks in fact, and popped out of the freezer at will. 

A few years ago home ice-cream makers were hot items. I confess I bought one and have made a few concoctions, banana, pineapple-ginger and blueberry, which were pretty good, but I had one major problem. They require a lot of free freezer space and I don’t have that but I do like having something icy- sweet on hand. The answer is in making ice-cream and its alternatives, granita, sherbet, sorbet, semifreddo and gelato, the old-fashioned way. I’ve been doing it, and it works out well, in fact I’ve even made some on a stick for easy eating especially for children. (There’s a short-cut recipe below for that!)

I give descriptions of each of these types of dessert below, with recipe examples. Naturally, it’s understood that the flavors can be changed at will. The basic formulas define the differences between them and outline the choice options. Here’s a tip though, most are healthier than ice-cream. However, if you’re still interested in the ‘real thing’ I’m including a recipe for ice-cream made the original way—without a machine.


I do want to warn that many current magazines and recipe sources include the use of raw eggs, especially the whites. For anyone concerned over Salmonella, I recommend substituting Wilton Meringue Powder in any recipe that calls for directly adding raw beaten egg whites. It’s available at all bakery supply stores and craft stores that sell baking equipment such as A.C.Moore.  A bit of evaporated milk can also add a creamy texture. Another helpful note is to follow the ingredient quantities exactly and be sparing with any alcohol based flavorings. Both excess sugar and alcohol deter freezing and that’s a disaster with these dishes.

The recipes are divided into two groups of three. The first is water based and the second dairy. Granita and semifreddo can’t be made in machines; the others can, following the individual manufacturer’s directions. You will notice that several of the recipes like sherbet and sorbet seem similar. The main distinction is in the product’s purpose. Sorbet, made from fruit juice or juiced fruit, is lighter and often used as a ‘palate cleanser’ between courses during a multi course meal, or a light finish to a heavy or rich one. Sherbet, based on pureed fruit, is a dessert. (There’s a shortcut included in the recipe below.) Gelato is a bit less caloric and cholesterol laden than ice-cream (or Italian vrs. French.)

RECIPES

Basic Granita: Serves 4
1 ½ cups water
½ cup sugar
½ cup juice or other flavoring liquid- or extract squeezed from pureed fruit*
¼ cup lemon or lime juice
Pinch salt – optional
Additional flavorings-spices, herbs and/or garnishes—optional
Over low heat dissolve sugar in water, remove from heat and add flavoring liquid and juice, cool and put into a metal 9 X 13 inch pan. Freeze, scraping with a fork to break up every 20-30 min., for 2-3 hours until resembles fluffy shaved ice. Keep in a covered container in the freezer for about 1 week. Scrape to fluff before serving. (The ice chips don’t clump during storage.)
*I often make this with cranberry juice, but other juices and liquids like coffee, green tea(matcha) even flat soda pop and pureed, strained fruits can be used as well. For example, it can be made with meat from ½ a watermelon, blended and squeezed through a sieve. Small amounts of liquor can also be added but beware the alcohol prevents freezing so use only enough to give taste. With some mixtures a dash of pepper is nice. The flavoring options are endless.

My Plum Sherbet: Serves 4-5
(2) 15 oz. cans of plums, with juice (or other fruit) Pits removed
1/8 tsp. powdered ginger-or spice suitable for selected fruit
Puree the fruit and juice until completely smooth.  Freeze in metal or plastic container for several hours until frozen through. Puree again. This aeriates the mixture and smooths the texture. Freeze until firm,
usually overnight. Store in plastic, with a piece of plastic wrap over the top.


Orange-Campari Sorbet: Serves 4-6*
Juice of 3-4 large oranges strained, to make ½ cup*
½ cup superfine or bar sugar-or slightly more to taste
21/2 cups water
3 Tbs. Campari
2 large egg whites
Mint leaves to garnish
If using fresh oranges, remove peel, without white pith, from 3 of them. Dissolve sugar in water over low heat then boil for 2 min. without stirring, wiping down pan sides with a wet brush. Pour mixture into a non-metallic shallow, freezer safe container with a cover and add orange peel to steep while mixture cools. When cool add strained orange juice and Campari; cover and chill for at least 30 min. Remove zest and freeze for 1 hour. Transfer mixture to a bowl and beat to break-up ice crystals. Return to freezer container and freeze for 30 min. Repeat twice more. Beat egg whites to stiff peaks and beat into juice mixture and freeze for 30 min. Beat once more. Store covered for 2 months. Serve by the scoop.
*Strained commercial juice can be used and flavors are optional—omitting the Campari.

Melon Sherbet: Serves 6-8
1 medium melon-cantaloupe or casaba
Juice of ½ lemon
4 egg whites
6 oz., sugar-super-fine or ’bar’ sugar is best
¼ -1/2 cup cherries or berries for garnish-optional
Fresh mint leaves for garnish-optional
Cut the melon in half, in a zigzag pattern if to be used it for serving. Remove seeds and cube meat. Blend with the lemon juice until smooth. Pour into a 1 ½ quart container and freeze until beginning to set. Beat the egg whites until stiff and gradually add the sugar. Gently whisk or beat the melon mixture until broken up and light. Fold in the egg whites and return to the freezer and freeze until firmly set. Serve by the scoopful, in the melon shell or dishes. Garnish with fruit and/or mint. Keeps frozen about 1 month.
NOTE: Choose overripe fruit to make sherbet, or blanch it if not quite ripe. It freezes smoother.
A short cut to making sherbet is to freeze a can of fruit in syrup. Puree the frozen contents and combine with eggs and optional ingredients, adjusting quantities to fit the basic recipe. Examples: Peaches with almond extract or Litchi with ginger.

Semifreddo: Serves 6-8
3 eggs
2 egg yolks
3/4 cup sugar
1 teaspoon flavor extract—almond, vanilla etc. –optional but advised
2 egg whites*–also optional recipe
2 cups whipping cream – well chilled
Line a 5 x 9inch loaf pan or 3 quart capacity dish with plastic wrap leaving generous overhangs on long sides.
Place the eggs, egg yolks, flavor extract and ½ the sugar if making meringues, all if not, in a heat proof bowl set over a pan of barely simmering water, (a double boiler or Bain Marie). Using a hand held mixer, beat the mixture for 6-8 minutes until custard is pale and thickened enough to coat the back of a spoon. Remove from heat and beat for an additional 4-6 minutes until cool. In a separate bowl, beat the whipping cream until thick. Gently fold into the egg mixture until smooth. *If adding meringue- beat egg whites in a clean Bain Marie or double boiler over simmering water until soft peaks form, add sugar and continue beating until billowy and glossy. Fold into the eggs and cream. Freeze until firm, at least 6 hours but better overnight, unmold and slice to serve-DO NOT SCOOP OR SPOON.
Note: Semifreddo is intended to contain a mixture of flavors. Chopped fruit, ground nuts or fruit purees are usually incorporated into the whole or just one layer (see puree directions below) to give a color and flavor contrast. 4 oz. of finely chopped chocolate can be added to the custard while hot to make a chocolate semifreddo or just 2 oz. to half the custard to make just one layer. This means the whipped cream and meringue will have to be added in half portions as well.

Berry Puree:
2 cups blueberries, strawberries, raspberries, blackberries
2 tablespoons powdered sugar
To make the puree, combine the berries and powdered sugar in a food processor and pulse until smooth. Taste and adjust sugar if necessary. Strain through a mesh strainer.
To make swirls, spoon the blueberry puree over the top and use a spatula to gently fold it into the cream. Otherwise gently fold it into half the finished mixture and pour it into the mold first to make a bottom layer.


Gelato: Serves 4*
6 large eggs
¾ cup superfine or bar
¼ cups milk
1/3 cup heavy cream
1tsp.flavoring-vanilla, butterscotch, mint etc. –optional
2 oz. finely chopped dark chocolate, butterscotch, nuts, candied fruit or cookie crumbs
Beat the eggs and sugar in the top of a double boiler or Bain Marie, until creamy. Stirring, heat the milk and cream to a simmer and add it in a stream to the egg mix while whisking. Heat the mixture in the double boiler over medium heat, stirring constantly until it coats the back of a spoon or the spoon pulled across it leaves a mark on the surface.in. Remove from the heat and add flavoring. Allow to cool at least 1 ½ hr. then chill for 30 min. Strain to remove any lumps, transfer to a freezer container and freeze for 2 hrs. until frozen 1 inch from the sides. Transfer to a bowl and beat until smooth. Stir in chocolate etc., return to the freezer container, smooth the top and lay a piece of plastic wrap directly on top. Cover and freeze for up to 3 months.

Vanilla Ice Cream: Serves 4-6 *
2 ½ cups heavy cream
1 vanilla bean
1 pared zest of 1 lemon
4 eggs beaten
2 egg yolks
6oz. superfine or bar sugar
Whisking, bring the cream to a simmer, add the eggs and lemon zest. Lower the heat and cook 8-10 min. still whisking until thickened. Stir in the sugar remove from the heat, let cool and strain. Open the vanilla bean and scrape the seeds into the egg mixture. Pour the mixture into a shallow freezer container allow to just freeze 1-2 hrs. Remove to a bowl, beat and return to the freezer container, cover and freeze overnight or for up to 3 days.
*Although these recipes are basic to the dish, the particular flavoring combinations are from the Summer Foods and Desserts volumes in the Practical Cooking series of book

Quick Banana Pops: Serves 8 in plastic pop sickle molds, 4 in Dixie cups used as molds
1 pt. vanilla ice cream
1 large VERY ripe banana
Wooden sticks if using Dixie cups
While the ice cream softens, mash the banana in a bowl, with a fork until no lumps remain. Combine the two well and fill the molds. Insert the ‘sticks’ and freeze until firm. Rub with a warm cloth to unmold, if necessary. This can also be made in a single mold for table service.*
*If considering substituting other fruits, use them in proportion bearing in mind that bananas have a low pulp/juice ratio and changing that will affect the ability to freeze. Fruits should be very ripe and pureed, then strained if necessary. The addition of sugar depends on the fruit, some powdered may be needed, but remember sugar inhibits freezing, so be sparing.
This tip can also be used to flavor the other dairy based desserts here. Delete the given flavoring agents and replace with the preferred ones. You can use the Berry Puree above as a guide for quantity and swirl (sugar may be needed) or mix (possibly no sugar) into the dessert base ingredients. The best move is to research other recipes for quantities as to specific flavoring agents. Basically any recipe for machine made ice cream type desserts can be processed by hand following the guidelines given here.
Have fun, experiment, be independent and create your flavor for the holiday. For example, the dessert pictured with this post is Espresso Granita garnished with Lemon Thyme. It’s the perfect end to an outdoor dinner, and ’kills two birds with one stone’ because hot coffee isn’t missed.

The above recipes can be frozen in pop sickle molds or other individual serving container.

Jul 4

ICE CREAM SODAS-PERFECT FOR JULY 4th

ICE CREAM SODAS-PERFECT FOR JULY 4th

This is a reprint of one of my most popular posts and a favorite of mine because it’s a perfect fit for this specific time. July 4th is a traditional holiday, without set traditions—except for fireworks. Their exuberance and spontaneity are iconic of this holiday’s mood. Those adjectives describe ice cream sodas too. With only 4 ingredients, hand-made just before serving, the variety and combinations of flavors, as well as sodas’ cooling effect make them a fitting treat for Independence Day.

I don’t remember them in their hay day, when Soda Jerks made coke by the glass from syrup and seltzer, but I do remember the iconic Ice Cream Soda. Nowadays, the only way we sip ice cream through a straw is with milk shakes. Sodas are two-textured, to be sipped and spooned, enjoyed at leisure and ultimately satisfying.

Sadly, sodas seem to have disappeared from popularity along with the fountains. The Ice Cream Soda was a special treat, built by hand, opulent, gleaming and overflowing the glass, served with an ice tea spoon and a straw, it took time to eat. It offered contrasts in taste and texture down to the last drop, and left you feeling satisfied, not just filled.

It always seemed the ideal dish for the Fourth of July, as appropriate to the holiday as pumpkin pie to Thanksgiving. My association is also linked to childhood memories. My Aunt and Cousin always arrived July 1st for the summer and every Friday night, they, my Grandmother, my Mother and I went to the movies and afterward to a popular ice cream parlor for sodas. Nothing tasted so good as the soda on that first Friday, which was always within a few days of the 4th.

I can still remember the choices. My cousin and I stood by our usuals, chocolate for me, strawberry for her, but the women varied their orders regularly. Grandmother liked all vanilla, or asked for peach ice cream or one scoop peach and one strawberry. My Aunt picked a chocolate soda with a ripple ice cream, fudge, caramel or peanut, because she liked the taste tweaks as she ate. My Mother chose a chocolate soda with coffee, pistachio or mint chip ice cream, creating different flavors.

Every so often, at this time of year, I used wax nostalgic and make sodas for my kids and their friends, but mine didn’t generously overflow. I wasn’t into cleaning dippy messes and something else was missing. The kids loved them and were always happy I made them, but to children used to soft-serve cones and take-out shakes everywhere, to whom an ‘ice cream fix’ was opening the freezer door, my ‘special’ magic wasn’t there.

I really would like to see the Ice Cream Soda make a comeback. Anyone can make one. All they need is an ice cream scoop and the flavor options are limitless. If my relatives could consider 11 combinations normal in those conservative food years, when Howard Johnson’s 28 flavors was thought exotic, imagine what could be concocted today. Moreover, it’s easy to create new ones with home machines.

There are also many favors of syrups in the markets now. Additionally, we may not be the basic ’from scratch’ cooks our grandmothers were, but we are adept at accessorizing our dishes and that includes making syrups. I make coffee syrup frequently for Tiramisu. Simple syrup is equally easy and can be flavored with pureed fruit and/or extracts. Lemon curd is available and it’s always possible to turn to old standbys like maple syrup or butterscotch sauce to improvise.

Then there’s the huge variety of flavored seltzers in markets today, white grape, peach, raspberry, lime to name just a few. They can provide interesting contrasts in tastes as well. Using flavored soda isn’t a novel idea either. The famous ‘Brown Cow’ was chocolate syrup, vanilla ice cream and coke.

Which brings me to the ‘kissing cousin’ of the ice cream soda, the Float; simpler than the soda, it’s simply a soda pop, originally, I think, root beer, or other carbonated beverage even beer and ale, poured over a scoop of ice cream. Does anyone still remember root beer? Apparently, however, floats aren’t such dinosaurs as ice cream sodas. Guinness features one made with ale in its current recipe book.

So here’s an idea. July 4th is this week. Why not celebrate a truly American holiday by remembering a traditional American drink? You can even make a party of it, kinda like a sundae party, by offering different ice creams, a variety of seltzers and syrups, even some toppings, whipped cream, cherries, jimmies. Line up the options and let people make their own. It doesn’t have to be a large group, in fact smaller is better, but it is festive.

Just one tip; in choosing the ice cream for a soda, think twice about varieties with larger add-ins, like nuts and candy. They don’t fit in a straw, or worse, clog it, making eating difficult. I wouldn’t advise cookie cough either, not just for that reason, but the soda will partially dissolve it and, being heavy, it will sink, leaving a gummy mass in the bottom of the glass.

Happy Fourth of July all!

RECIPES

Basic Ice Cream Soda Recipe:

Single serving
20 oz. glass
3 Tbs. flavored syrup or + to taste
2 scoops of ice cream
Chilled club soda, seltzer water (Not sparkling mineral water) or other carbonated drink, cola, ginger ale or other pale soda pop.
Pour the syrup into the bottom of the glass; add about of 1 oz. soda and 1 scoop of ice cream. Stir gently around the sides of the ice cream lifting the syrup up around the scoop. Slowly add more soda to fill the glass ¾, mixing the contents gently as you pour. Add the other scoop of ice cream, and fill the glass with the soda water, creating bubbles.

Basic Ice cream Float:

Single serving
20 oz. glass
1 scoop ice cream
Carbonated beverage, including beer or ale.
Fill the glass about ½ full with the liquid, add the ice cream and then pour over the liquid to fill.

Simple Syrup:
1 cup sugar
1 cup water
Combine and heat, stirring, until sugar dissolves. If it seems thin, cook to evaporate water until desired consistency.

Brown Simple Syrup:
1 cup brown sugar
1 cup granulated sugar
1 cup water
Follow above directions.

Coffee Syrup:
Method 1) Make either above syrup with strong coffee in place of water
Method 2) Add 1 Tbs. or to taste, instant coffee as you make it. I like Instant Espresso for flavor depth.

Vanilla Syrup:
While cooking simple syrup add from 2-3 tsp. or more vanilla to taste. This amount will also be determined by whether pure extract or imitation is used. The main thing is not to let it dilute the syrup recipe, so the length of cooking time will depend on the degree the fluid needs reducing to achieve the right consistency.

Fresh Fruit Syrups:

Examples of how fresh fruits can be used. Always store chilled. Traditionally these directions would have included straining, but I like the rustic appearance of a rougher texture.


Strawberry
Marinate sliced berries in sugar as for shortcake topping, then puree.


Peach
Method 1) about ½ cup peeled, sliced fruit and 1Tbs. simple syrup, or to consistency, pureed
Method 2) Roasted peach half(halves-depending on quantity wanted) pureed with simple syrup, if needed. Gives a more intense flavor

Blueberry
½ cup blueberries and 1+? Tbs. simple syrup microwaved at 1 min. intervals for 3 min. or until soft, then pureed.

Feel free to experiment—perhaps chopped apple, with cinnamon treated as blueberries or plums substituted for peaches. A few drops of liqueur or extract or a pinch of spice can add to the taste as well.

Jun 27

The Vacation Kitchen 3 Days To 3 Months (1)

VACATION CHECK LIST –3DAYS, 3 WEEKS,OR 3 MONTHS

It’s great to plan a vacation whether for three months, three weeks or three days. However, vacations require certain items to make the stay enjoyable. Additionally, we now have the concern of rising prices.  Food will factor in the cost of any plans but renting efficiency is more practical than booking hotel accommodations and depending on restaurants, especially with children. 

This presents a dilemma especially for those who always put K.P. duty on hold during vacation. Fortunately, cars, if traveling by road, leave more leeway for luggage and dollar stores are everywhere, but there’s still the question of what, and in what quantities, actually needs to be packed.

Of course each person’s, or family’s, needs will differ according to their ages, number and destination but there are some general guidelines. As a veteran of decades facing this problem annually for accommodations which changed, as the family did over the years, from owning a house, to renting one to motel efficiencies for long weekends and then back to a house, I’ve had experience dealing with it. Each year I offer this advice with updates to fit our current situation. (Posts June 21, 2018   & July 18, 2019)

However, before I get into my outline for stocking a vacation kitchen, there are a few new facts for consideration. Unprepared tourists, those who haven’t thought ahead, can cause shortages in vacation towns. So it’s best to be supplied. You will want to take some of these items, others, buy as soon as you arrive and can find a dollar store or even a supermarket.

  • 1 bottle of dish detergent and a dish cloth in place of a sponge for dishes
  • Large roll of towels and a pack of paper napkins which, with Clorox or alcohol, work as wipes for surfaces
  • Disposable hot-cold cups-if longer than 3-4 days think disposable plastic glasses
  • Plastic place mats-easy to wipe down-skip tablecloths
  • Disposable plastic utensils
  • Hand sanitizers and wipes-and for longer stays, a bottle  of alcohol and one of Clorox
  • 2 bars of soap-one for kitchen and one for bath

The lists below may seem long and excessive, but they are complete, designed to cover stays from 3 days to 3 months. Use them as a general guide and check off the items, noting what you need for this trip. As for food staples, flour sugar etc. you may want to take small supplies you think you’ll need for a 

few days, but dollar stores do sell 1lb.packages of most and, though it’s more expensive per unit than the supermarket, it is a convenience.

Of course a prime concern in a DIY vacation situation is to have a breakfast plan for the first day! It does set a tone. Nothing fancy, a jar of instant coffee, plain envelopes of tea bags and sugar packets, a jar or envelope of non-dairy creamer or dry milk, even a can of evaporated milk, dried fruit or a can of pineapple rings and a shelf-stable pastry such as honey buns will do and gets the motor running. If only a short car trip is involved, fresh fruit is an option.

As stated, the other staple items, in quantity for a long stay or simply replacement ingredients for a short one, should be determined by individual need and use. The one I NEVER skimp on is salt. It’s the best extinguisher for a grease fire. In any rental situation, one place that may not have been totally cleaned is the oven, and who knows what a previous tenant cooked? Salt also inhibits mold and in a pinch can clean a greasy sink and drain.

Actually, I found the short stays harder than longer ones, especially with children. Efficiency kitchens in motel or hotel units are tiny with no storage space for food or cleaning supplies. Daily marketing was a must, and there was no room to prepare for contingencies like rain. To cope, I put a box in the trunk of the car holding a pot, paper plates, hot and cold cups, plastic utensils, knives, and a plastic cutting board—the bare essentials– so I could always heat soup or boil an egg. Of course, choice of utensils is determined by the length of the stay.

Regarding electrical appliances: Rule one is- never take anything valuable or irreplaceable. Coffee lovers can learn to accept old-fashioned percolator or for short term, instant. The only other things I found I really needed for a long stay were a hand beater and a mini-chopper. Before packing any electrical appliances, check the type of current at your destination. I always ask the rental agent what is included and if the major appliances are electric or gas.

Optional appliance choices– determined by your personal cooking habits.

Hand beater– Don’t forget these can be used with one head or two

Mini chopper-.These are also great to puree small amounts for dips or toppings or to whip up baby food

Coffee maker– Obvious choice and many places do provide one so check first

Toaster oven-Very useful for small meals and sandwiches, but check on available counter space first.

Small microwave- Actually an either/or with the above. Again check on space

Blender- an option to the chopper, but the better choice if you’re into smoothies

Note: A grill is always an asset. For longer stays, if there isn’t a grill, I bring a hibachi. If there is, I may still buy one once there, depending on the state of the grill. I’d rather start with a new hibachi than clean a dirty grill.

Hand Held Utensils: Several of these are handy for even the shortest of stays. The ones marked with * are easily found in dollar stores, if you don’t want to pack them.

Pot holders*- A necessity for any stay away from home. These are never provided in any rental kitchen and it can be hard handling hot coffee or warmed-up take-out with a bath towel.

Towels, both paper and dish*-A roll of paper ones can be used as napkins and are great for spills, but the micro-paper ones in 2 pack which are reusable and washable are good for dishes and can be tossed. Regular dish towels are plentiful in dollar stores.

Spoons-or at least 1-that stands heat.*-A few plastic ones are fine for a weekend, but metal ones, especially a regular and a slotted serving spoon are needed for longer.

Whisk, spatula, carving fork, tongs, salad set and other serving pieces*- Available in dollar stores and perhaps better to buy as/if needed and leave favorites at home.

Measuring cup- A large 1 qt.one can replace a nest of small ones and double as a mixing bowl.

Measuring spoons*- Dollar store

Sieve*- Dollar store, unless you need a fine tea strainer, then bring one. Get one large enough to strain pasta, even if in 2 batches.

Manual can opener– Always a good companion as is an old-fashioned Church Key opener, so pack them

Knives*– A short paring knife to be used for small jobs and for longer stays another with a blade long enough to trim meat, slice bread or fillet fish is needed. For an extended stay there should be a carving knife as well.  Dollar Stores carry steel knives which can multi-task for short stays.*

Hand held knife sharpener-Because no knife is worthwhile if it can’t cut

Scissors-Not shears, but a pair with enough strength to do some kitchen work, yet pointed enough to be useful with mending.

Plastic chopping board-Protects counter tops and provides a clean surface for your food. Light and flat fits in the bottom of a suitcase.

Packets of plastic containers with lids*– found in supermarkets in 3paks- most can be microwaved. Often packs are also sold in dollar stores.

Small pan with lid-able to boil a couple of eggs, make a sauce or heat a can of soup–when traveling with children a must. For longer stays, 2 are needed-a 2 qt. and a saucepan

2 Skillets*- One large, one small, both non-stick. Dollar stress have them but not for long use.

Pans for the oven*- Roasting, baking, cookie sheets are all available in disposable.

Corkscrew*- Obviously useful

Mixing bowls*- Plastic ones can be used as molds, but ceramic or glass ones are oven-proof

Table ‘linins’*- Dollar store available

Table settings*-Check what’s provided, and fill in from a dollar store.

Seasonings*- Dollar stores carry a surprising variety of herbs and spices

Cleaning supplies and wraps*- Definitely depend on a dollar store

No matter the cost or how well equipped the rental kitchen, chances are it will have few of the above items, yet all are useful in providing meals for a family. You don’t have to buy them all at once either. Wait until you need a utensil and then head for a dollar store. You may be surprised at the quality too. I had 2 expensive corkscrews which broke soon after I got them. Disgusted, I bought one of the same type from The Dollar Tree. 8 years later, it’s still working.

It may seem like a long list, but remember we’re talking dollar stores here. Compared to the cost of the rental, the labor and the vacation time saved, buying them is a small investment. Many can be packed up, ready for the next year, or if you like your accommodations, you can offer to leave them. Our landlord was so pleased, he insisted we come back the next year and even re-arranged his rentals when we opted for just one month and all those items were there waiting for us.

For a more relaxed vacation, just follow these tips and listen to your better judgment. Above all take time to stop, evaluate and plan before you go. You’ll be glad you did!!

Jun 20

And not just for children anymore

Can I help? A BOOK THAT BONDS

This book is based on my experiences cooking with children-preparing my own for the future, keeping the neighborhood ‘gang’ amused on a rainy day and safely distracting clients’ curious kids. Children love to hang out in the kitchen when something’s going on. I think it has to do with cooking being a process which yields quick results. The fact is, they will try to participate and safety is a major concern. These modified recipes solve these problems.

So much for my primary motive in writing the book. Then a friend was seriously injured and her husband and young daughter had to do KP. Both were total novices, the daughter willing to step up, the husband, not so much. To help them with the basics I gave them the book and they made it through with flying colors. The husband actually became interested in cooking and active in the kitchen. Making dinner became a family bonding project they enjoyed together.

I had realized the book could be a training manual for those starting out and the modified recipes could help a pinch-hitter in a strange kitchen. I also intended it to be a way to bond with children but hadn’t thought of it as a family bonding tool before. Everyone doesn’t have to develop an interest in cooking, just understand that there’s a way to lend a hand and produce something of value together. Nowadays we stress the importance of sharing and doing things as a family, especially daily requirements like preparing a dinner, or lunch or breakfast

There are over 100 recipes in Can I help? ranging from personalizing frozen or take-out waffles or cake with special toppings, like Easy Berry Cakes #1 & #2 (below) and simple can openers like Tuscan Tuna Salad (below), Sausage, Bean, Potato Casserole to more challenging ones like Double Punch Lasagna Roll-Ups (below) and Cornish Hens with Wild Rice and Grapes. Every recipe is adult, and child, pleasing while still having lots of safe tasks for little, or novice, hands, without loss to ego.  The hope is that most people will realize cooking can be interesting, creative and FUN but above all it can link people by giving them something to share.

Summer, when there is no homework, fewer organized activities and the longer hours of daylight make evenings less hectic, is the perfect time to begin this process. Dinner can be a little later, last a little longer and interacting with other family members given more time. If everyone helps with meal preparation, it’s that much more time to spend together and the meal becomes a family accomplishment. It doesn’t have to be every night, once a week is a good start, and it can yield rewards the rest of the year too, if the family gets into the habit of pitching in. It could become a tradition which carries into fall, winter and on.

The recipes in Can I help? are divided into four groups, breakfast, lunch, dinner and dessert. I’m including sample recipes from each group below to show how they can be both ‘company presentable’ and easy to make. With each category heading I’ll list a couple of others from that group as examples of the variety of options. To read more about Can I help? Go to July 6, 2016,   June 22, 2017,   July 5, 2018,   May 28, 2020    and June 3, 2021

WELCOME to CAN I help?

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

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

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

Oven Pancake: Serves 4
6 eggs
1 cup milk
¼ cup butter or margarine melted + extra for topping
1 cup flour
½ tsp. salt
Powdered sugar
Blend first 3 ingredients until smooth. Add flour and salt and blend on medium until smooth. Pour into a greased 13 x 9 x 2 inch pan and bake at 450 deg. for 20 – 25 min until puffed and golden. Serve from the dish drizzled with melted butter or margarine and dusted with sugar.

Lunch:  Some other options are Greek Pita Pockets, Shrimp and Spinach Salad, Classic Quiche, and Gazpacho-Pasta Salad

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

Turkey Mousse: Serves 4
1 ½ cups chicken or turkey stock
1 envelope Knox unflavored gelatin
1 ½ cups minced cooked chicken or turkey – Deli, canned or leftover
¼ cup mayonnaise** See options at bottom
1 small onion minced
1 stalk celery minced
½ tsp. curry powder
1tsp. celery seeds
¾ cup heavy cream whipped ** See options at bottom
Soak gelatin in a microwave safe cup with ½ cup of stock until softened and risen. Microwave for 30 sec. or until dissolved. Mix in all remaining ingredients except cream and chill until beginning to set. Fold in whipped cream and spoon into a lightly oiled 1 qt. mold. Cover and chill overnight. Unmold and serve on a lettuce lined plate.
** Cream can be replaced with yogurt. Use 1 ½ cups plain Greek yogurt and increase mayonnaise to ½ cup.

Monte Cristo Sandwiches: Serves 4

Anyone who likes French toast will love this

½ lb. cooked ham – sliced

½ lb. cooked White meat turkey – sliced

½ lb. Swiss cheese- sliced

1 loaf (preferably bakery) unsliced whole wheat or 7 grain sandwich bread

Mayonnaise

Dijon or spicy Brown mustard

3 eggs

1 cup – possibly more – milk

4 Tbs. butter – at least

Divide the cheese and meats into 4 piles each. Mix the eggs and milk. Cut 8 slices of bread. This is one recipe where I like the bread sliced rather thick at least ½ an inch. Lightly toast the bread and spread one side of 4 slices with mayonnaise, and one side of the other 4 with mustard. Divide the cheese for each sandwich into 3 piles. Put 1/3 on the mustard covered bread slice; top with ham, then 1/3 cheese; then the turkey, then the last 1/3 cheese, and cover with the mayonnaise spread bread slice. The reasoning here is that the cheese in melts and holds the sandwich together. Melt 1 Tbs. butter in a skillet, if you have one that holds 2 sandwiches good, melt 2 Tbs. of butter. Dip both sides of a sandwich in the egg mixture then gently fry them in the butter, first one side and then the other, until both are brown and crispy, and the cheese has melted. Repeat with the rest of the sandwiches. Serve hot. 

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

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

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

Salad Nicoise:

Ideally this should be made with grilled Tuna steaks thinly sliced, but canned works well. Just be sure it’s a good brand of Solid White Albacore. This recipe is actually for 6 servings, but I find it does 4 well. Kids love making this because they can safely do most of it themselves…

1 head Boston lettuce – sometimes called “Garden” or “Bibb” – if not available buy Romaine NOT Iceberg

1 lb. redskin or new potatoes

1 lb. whole green beans

4 hardboiled eggs – peeled, halved lengthwise and chilled

1 large red or Bermuda onion in fairly thin slices

3 large or 4 medium tomatoes peeled and cut in medium slices OR pint box cherry or grape ones

(1) 2oz can anchovy fillets drained oil reserved for dressing

(1) 5oz can colossal pitted ripe olives – drained

(2) 7 oz. cans solid white Albacore Tuna in water – drained

Kosher salt 

White wine

Dried tarragon

Fresh ground black pepper

DRESSING RECIPE BELOW

Cut the potatoes in quarters, or halves, depending on size. Boil them separately or together with the beans until the potatoes are done and the beans still crisp about 10 min.

Drain well, run under cold water to stop the cooking and cool. Place the potatoes and beans in an oblong container, so they can spread to marinate, with ½ cup white wine and 2 tsp. dried tarragon. Allow to marinate at least ½ hr. or all day. Separate the lettuce leaves, wash well and allow to air dry. Cover a large platter with the leaves. Pile the tuna, topped with the anchovies in the center, and attractively arrange the other ingredients, in separate sections, in a surrounding circle. Sprinkle with the salt and fresh pepper.

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

Easy Berry Angel Cake # 2

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

Dump Cake

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

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

Jun 13

Easy Delicious Sides for Kabobs

CHOOSING KABOB SIDES

Last week I wrote that one of the best things about kabobs is how quickly they cook and serve but, when planning a meal, that can also be a disadvantage, especially when choosing side dishes. To assure ease at serving time, it’s best to rely on side recipes which also can be prepped ahead, then presented at room temp, chilled or quickly reheated in the microwave.

The traditional choice to accompany kabobs is rice. It may be because they’re both Asian in origin, but it’s more due to rice being texturally compatible and willing to absorb the juices and flavorings of the kabobs, incorporating itself into the entrée. (See TIP in post for June 6, 2024 to do this easily) Pasta and potatoes are independent platforms and can’t do this. Recipes for the only two compatible potato treatments are below.

Another concern in planning accompanying dishes is that many kabob recipes include vegetables, and duplicates are boring. The best solution to the problem is careful planning, even rearranging the skewer contents to allow for a certain side dish. Tangy sauced dishes aren’t good choices either. Most kabobs are marinated and their favor is the keynote of the meal. Giving it competition can result in an unpleasant taste experience.

My first choice to fill out a kabob menu is an ear of corn, when in season, otherwise it’s a salad. I give some recipes here, but I suggest you also check the posts for Apr. 11, 2024 and Feb. 22, 2024. Below are 14 examples of dishes which solve the timing problem, just add a loaf of good artisan bread.  I’ve tried to pick vegetables not normally on kebobs to avoid repetition. The asparagus can be dressed in many ways and the other recipes can be adjusted to your taste. Do try changing the seasonings or ingredients, you’ll find it’s fun and can make the meal more interesting.

Vegetables are very adaptable and forgiving. They get on well together even ones that seem to compete, as proven by any 3-bean salad which will accept numerous sauces and dressings. So if you’re stuck for something to serve, grab a bag of suitable, frozen veggies, cook them to crisp tender and add a bit of salad dressing from the pantry—whatever suits the main flavors–and you’ll have a personal creation.  As I always say; “Experiment on your own” You’ll have a lot more fun in the kitchen if you do.

RECIPES

Greek Salad: Serves 4

1 lg. cucumber—quartered lengthwise seeded and cut in 1/2inch chunks

1 green bell pepper in ½ inch dice

4-5 green onions (scallions) white and light green parts in ½ inch slices

¼ cup sliced Kalamata olives OR (1) 4 oz. can sliced black olives

6 oz. feta cheese crumbled

1/3 cup olive oil

¼ cup lemon juice

1 Tbs. chopped fresh oregano

Gently toss the vegetables in a bowl. If not serving at once drizzle with half the lemon juice and chill. Just before serving, add the rest of the juice, drizzle with the oil, gently toss and sprinkle with the cheese, Garnish with the oregano.

Bell Pepper Salad: Serves 4

1 EACH red, green and yellow pepper in julienne

 4 oz. can of black olive slices – drained

2 Tbs. capers

1 ½ Tbs. balsamic vinegar

2 Tbs. canola oil

2 Tbs. chopped fresh basil leaves – Thai if possible

Mix all the ingredients in a bowl and gently toss. Chill at least 2 hrs. Serve at room temperature garnished with basil.

Peas with Lettuce and Mint: Serves 4
10 oz. peas-frozen is fine
1 cup thinly sliced romaine lettuce

½ cup chicken broth
3 Tbs. chopped fresh mint + a few leaves for garnish
Salt and pepper
Bring broth to a simmer in a saucepan. Add peas and cook about 4 min. until crisp tender. Add lettuce and chopped mint. Stir just until heated through. Season to taste and remove from heat.



Summer Pea Salad: Serves 4

½ lb. snow peas or sweet pea pods

1 oz. can sliced water chestnuts OR 8 oz. can bamboo shoots

1 Tbs. toasted sesame seeds

3 tsp. soy sauce

3 tsp. dark sesame oil

2 Tbs. olive oil

Cook the peas in boiling water until crisp tender 1-2 min. Rinse in cold water and drain on paper towels. Drain liquid from canned shoots or chestnuts. Whisk liquids in a bowl, add vegetables and gently toss. Chill at least 30 min. to meld flavors, gently toss again and serve garnished with toasted sesame seeds.

Green Beans and Salsa: Serves 4

½ lb., whole green beans

½ cup salsa – optional degree of heat

¼ tsp. garlic powder added to salsa

2 tsp. oil

1 tsp. lemon juice

1 Tbs. toasted slivered almonds

Cook the beans in boiling water until tender 3-5 min. Rinse under cold water, drain well, gently toss with oil and lemon juice and chill until cold. When ready to serve, plate beans in 1-2 layers aligned, and spread salsa across them. Garnish with nuts.

Asparagus: Serves 4—allowing 4-6 spears per person depending on size

Asparagus
Break off the woody part of the stems and put the spears in a microwave proof dish in one layer, if possible, no more than two, or cook in batches . Microwave on high 3 to 9 min. depending on the size of the stems. If marinating, put drained spears on a serving plate, pour marinade over and allow to infuse as the asparagus cools, then refrigerate or serve. .
For Marinating: A vinaigrette of choice is best.
Garnishes: Asparagus loves to be decorated and will accept many things: sliced or chopped roasted or fresh peppers, chopped eggs, toasted chopped nuts and seeds, anchovies, capers, herbs crumbled bacon, even breadcrumbs or slices of Parmesan cheese.

Eggplant and Yogurt: Serves 4
3 slender eggplants – about 1 ¾ -2 lb. total weight-unpeeled
2 Tbs. chopped fresh mint divided—1/2 tsp. reserved
½ cup plain yogurt
1 tsp. paprika
3 Tbs. oil
Salt and pepper to taste
Cut eggplants into ¼ inch rounds and place on a baking sheet. Boil or grill until tender and slightly brown, turning once, about 4 min. – plate in a circular pattern and allow to cool. Mix yogurt, oil, paprika, 11/2 Tbs. mint, salt and pepper in a bowl. Pour the dressing over the eggplant and garnish with the ½ tsp. of mint. Let stand for at least 30 min. to meld flavors.

Sesame Carrots with Celery Root: Serves 8

1 lb. carrots-peeled and julienned
1 lb. celery root (celeriac) –peeled and julienned.
1 Tbs. butter
1 Tbs. Black sesame seeds
1 Tbs. Sesame oil
1 Tbs. white sesame seeds toasted.
1Tbs. Lemon juice
½ tsp. salt
Brown butter in a pot, add vegetables, toss to coat and stir until crisp tender about 10 min. Add the remaining ingredients and toss to coat well. Sauté about 2 min.to blend flavors.

Broccoli and Carrots: Serves 4

8 oz. broccoli flowerets- – frozen is fine

8 oz. carrots peeled and cut into matchsticks

2 tsp. powdered ginger

1 tsp. powdered garlic

2 Tbs. oil

2 tsp. poppy seeds

2 tsp. frozen orange juice concentrate

Boil vegetables together until crisp tender about 5 min. Drain well. Mix other ingredients to make dressing. Gently toss vegetables with dressing and allow to marinate a few hours.

Rabe, Leaf Spinach or Kale:  Serves 4

1 lb. bunch—possibly more depending on appetites

1 Tbs. oil

1 Tbs. chopped jarred garlic

Salt to taste—optional

Cut the heavy woody bottom stems off the vegetables. Plunge them into boiling water for about 5 sec. until they turn bright green. Rinse under cold water and drain. Heat oil in a skillet over medium heat until just sizzling; add drained vegetables and garlic and toss until just crisp tender- about 5 min. –less for spinach. Serve at room temperature with salt to taste.

NOTE: The flat leafed spinach found in salad packages is too delicate for this dish.

Baby Zucchini with Squash Blossoms: Serves 6
1 lb. baby zucchini-cut lengthwise into 6 wedges
1 ½ tsp. chopped fresh lemon basil-or fresh lemon balm
3 Tbs. butter- divided
18 squash blossoms
salt-Kosher preferred
Sauté zucchini in 1 Tbs. butter until crisp tender, about 2 min. Stir in herbs and salt, stir to mix and spoon onto a serving plate. Melt remaining butter in the pan and sauté squash blossoms about 2 min. but don’t allow to wilt, about 4 sec.  Serve on top of zucchini.

Zucchini Torte: Serves 4-6
1 large onion-diced
1 ¾ lb. zucchini-about 3 large-grated
3 garlic cloves-minced
3 Tbs. jalapenos-seeded and chopped
5 Tbs. butter-divided
2 tsp. ground cumin
Salt
(3)11inch flour tortillas
12 oz. Monterey Jack cheese-grated
Melt 3 Tbs. butter in a skillet and sauté the onion and cumin about 9 min. until tender. Add zucchini and garlic and cook about 14 min. until mixture is dry and tender. Season with salt, add jalapenos and cook 2 min. Spoon into a bowl.  Place 1 tortilla on an oiled plate, sprinkle with ¼ of the cheese, spread with half of the zucchini mix and ¼ more of the cheese. Cover with a second tortilla and repeat layering. Top with third tortilla and press down to compact it. Melt 2 Tbs. butter over medium heat, in a heavy 12 inch skillet. Slide torte into skillet, cover and cook about 4 min. until bottom is golden.  Slide torte onto the plate using a spatula, invert into skillet and cook uncovered until bottom is brown about 4 min. Transfer to a plate and allow to cool at least 5 min. Can be served at room temp or slightly reheated in a microwave. Serve cut into wedges.

Potatoes Seaview: Serves 4-6
3 large all-purpose potatoes—cylindrical ones are best- thinly sliced
2 Tbs. butter – melted
Line a cookie sheet with foil. Lay the potatoes out in rows accordion fashion, leaving a wide foil margin. Drizzle with butter and broil until golden. If serving later, tent foil over potatoes and rewarm in oven when ready. To serve separate into 6 inch sections with a spatula to plate. Serve hot.

Sweet Potatoes Seaview: Serves 4-6
Substitute 2 large sweet potatoes or yams for the other potatoes and follow instructions above but bake in a preheated 400 deg. oven until potatoes begin to look dry, before browning. Drizzle with 2-3 Tbs. maple syrup and continue cooking until glazed. These don’t re heat as well as the white potatoes do.

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