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Jun 6

KABOBS Perfect

EVERYONE LOVES KABOBS

Kabobs ‘ covers a huge, immensely varied category of dishes; one with probably more recipes, more choices, allowing for all cooking methods, and encompassing more ingredients than any other.  There are kebobs for every course, in every cuisine, for every occasion and every age. I have seen them downloaded onto buns at barbeques and served flaming at formal affairs. Moreover, if you can’t find a recipe which suits your specific needs or desires, you can simply create your own.

This flexibility with kabobs is a valuable asset considering today’s meat prices, because it extends to the cuts used. Marinating tenderizes meat but it also adds to the flavor, which is a big plus for kabobs. Hence, less tender, more economic cuts of meat can be selected, without diminishing the elegance of the dish.

Another wonderful aspect of kabobs is that they’re intended for advance prep and quick finishing/cooking just before serving. This makes them perfect meals for holidays, especially Father’s Day, which traditionally has a flexible schedule. Mother’s Day is generally focused on treating her to a dinner requiring no effort on her part, usually at a restaurant.  Father’s Day is more centered on giving Dad a day to do what he wants, a sport, a hobby, a project, and then a relaxing dinner. A menu with kebobs, geared to his taste, can be ready when he is. If Dad likes to grill, he can go to it. If he doesn’t, or the weather is bad, just move dinner to the oven.

The point is kebobs are completely adaptable. They can be made to cater to all schedules and preferences in any ethnic environment. Kebobs are a good choice in general. They’re healthy, low fat and low carb pairing lean protein with an endless variety of vegetables and fruit. They’re also efficient and economical. More can be cooked in less space than equal servings of other foods. They can be made from lesser cuts of meat because the marinating tenderizes, and can be paired with an endless variety of vegetables and fruit.  Depending on preparation, kebobs can be made to suit any cuisine and cater to all tastes.

Other advantages to kebobs are:
1)  Most recipes automatically allow for grilling or broiling—times are usually the same
2) Intended to be made ahead,  they’re time savers.

3) Portions can be predetermined (for children or as appetizers, for example) by using skewers of different lengths – all available in dollar stores
4) They can be eaten from the skewer or downloaded onto rolls or plates  
5) With the included vegetables and/or fruits they constitute a full meal and they’re healthy
6) Using the marinating tip below, they can be made weeks in advance
7) Easy clean up—just throw the wooden skewers away or soak the metal ones They can even be broiled on a foil covered cookie sheet—no grills or pans to scrub.

I’m including 10 recipes below. There are 2 for chicken, 2 for pork, 2 for lamb, 2 for seafood but due to beef prices now, I give only one and a second Stew on the Grill, which works with any meat.  In my Memorial Day 2015 posting I gave several others, specifically a beef, a pork and a great barbequed shrimp. Together with these that makes multiple recipe choices, or springboards for ideas. Look them up. You’ll be glad you did.

Also below are a couple of paragraphs from the tips page for Month 2, Week 1, from my menu cookbook Dinners With Joy. The first will give you complete information on choosing and using skewers. The second outlines the method for marinating meat to have it ready weeks in advance of its menu scheduling.

“Skewers come in metal and wood. The wooden ones usually made of bamboo, are shorter and apt to burn if not soaked in water. If you use them often, an easy way to make sure you always have some ready is to soak an entire pack, blot them dry, and store them frozen, in a plastic bag. They do tend to dry over heat, and raw meat may stick to them as it cooks. To prevent this, spray them with cooking spray, or rub them lightly with oil. Metal skewers are usually longer and, having handles, better for heavier jobs like the Beef Kebobs this week .However, the metal does heat up, so make allowance for the fact that the food on them will be cooking from the center as well as the surface. Food rolls on metal skewers, and the best way to cope with that problem is to try to gently lift the skewer and turn it, or to use tongs and turn each piece. Using two skewers, from opposite ends is another option, but that can tear the food unless the pieces are large.

One easy way to cut marinating time is to start the meat or fish, marinating in a plastic bag in the refrigerator at time of purchase. If it has not been pre-frozen, as is most fish, and it’s to be used at a later date, freeze the bag, marinade and all. The time needed to freeze and to thaw, usually is enough to marinate. If the recipe requires overnight marinating, refrigerate it for a few hours before freezing. If using this technique to marinate lamb or veal, cook the meat partially frozen, because when those meats thaw, they release their juices faster and tend to dry and toughen.”

RECIPES

My Beef Kebobs: This is calculated for 5 skewers but 4 servings, so that the excess can be shared.
A crowd pleaser! Marinate the meat overnight or early in the day and the meal comes together quickly.
Grill or Broiler:
2 lbs. Top round London broil 20 cherry tomatoes
2 Tbs. red wine vinegar 2 large green bell peppers
1/3 cup oil 2 large onions
1 Tbs. Worcestershire Sauce 25 button mushroom caps
2 tsp . dried thyme – divided
2 tsp. dried oregano – divided 1 box long grain and wild rice mix
1 tsp. paprika – divided
2 tsp. dried rosemary – divided 5 skewers 12” long
2 tsp. garlic powder – divided
2 tsp. dry mustard powder – divided
Trim any fat off the meat. Place in an oblong glass dish; pour on the vinegar, oil and Worcestershire Sauce. Sprinkle half the given quantity of each of the herbs over it.
Allow to marinate for 2 hours, turn it over and sprinkle the rest of the herbs on the other side .Keep turning the meat every few hours for about 6 hours, or overnight. This is to give both sides of the meat equal time in the marinade. When ready to cook, cut meat into 25 large pieces. Reserve marinade.
Cut the peppers into 20 large pieces, and cut each onion in 8ths, then separate those pieces to make a total of 20 segments . Wash the mushrooms, saving the caps and slicing the stems.
Thread 5 skewers, alternating meat and vegetables, starting and ending with meat. I find the vegetables hold better during cooking if the natural curved shape of the pepper and onion pieces is used to form parentheses enclosing the tomato and mushroom caps. Use a mushroom cap as a “ stopper” on the end of each skewer. Grill as per your usual routine but don’t overcook. If broiling, do it on a lower shelf, for 8-10 min. That way the vegetables have a chance to cook through without burned skins. Do not cook kebobs until rice is ready.
Cook the rice according to package directions, substituting the marinade for an equal amount of the water required, and adding the sliced mushroom stems. Hold on warm while meat cooks Alternately, boil marinade down and use as a dipping sauce.

Stew on the Grill –Serves 4
2 lbs. any meat in cuts suitable for broiling, ½ to ¾ in thick
2 large all-purpose potatoes – cut in half crosswise
2 Large onions- peeled and cut in half crosswise
2 large zucchini- cut in half lengthwise
2 large yellow squash- cut in half lengthwise
1 large green bell pepper-cut in quarters then dived the quarters half to make 8ths
8 cherry tomatoes
8 button mushroom caps
1 tsp.  Dried oregano
1 tsp. dried basil
1 tsp. garlic powder
2 Tbs. oil
1 tsp. lemon pepper
Salt and pepper- if needed for the meat
(4) 6 inch bamboo  skewers- soaked
Microwave the potatoes 3 min. Set aside. Skewer the onions parallel the cut so they won’t separate into rings, and microwave 2 min. pausing to turn once. Evenly divide the mushrooms, pepper pieces and tomatoes between the skewers with the onions. Mix the oil herbs and seasonings and coat all the vegetables, Allow to marinate 10 minutes and baste with the excess during cooking.
Place meat 3-4 in. from heat source and sear 5 min. on the first side, then turn and cook 8-10 min on the other, testing for doneness. Times may differ for other meats.
Allow about 15 min cooking time for the vegetables. Cook along with the steak, checking they get done but don’t burn.

Chicken Pinwheels: Serves 4
4 boneless chicken breasts
4 slices deli ham or smoked turkey
3 Tbs.  tomato paste
1 tsp. garlic powder
Fresh basil leaves about ½ cup or 1 Tbs. dried basil
Salt and pepper
1 Tbs. Oil for brushing
Place the chicken breasts separately between 2 pieces of plastic wrap and pound to an even thickness. Spread each with the tomato paste, sprinkle with the basil and cover with a piece of ham. Roll the breasts around the filling and cut each into 4 slices per breast. Thread the slices on the skewers, brush with oil cook on a hot grill or under a broiler until done about 10 min. Serve with dipping sauce of choice or plain. For a quick solution, pick a favorite salad dressing say, Caesar.

Yogurt Marinated Chicken (Chicken Tikka): Serves 4
NOTE This recipe works well with drums and wings as well as kebobs
4 boneless skinless chicken breasts
4 Tbs.  lemon or lime juice
Oil for brushing
½ cup plain yogurt
1 inch piece grated gingerroot or 1tsp.powdered ginger
2 cloves garlic minced or ½ tsp. powdered garlic
1 tsp. ground cumin
½ tsp. ground coriander
½ tsp. turmeric (optional)
SAUCE
½ cup plain yogurt
Mint sauce, dried or fresh chopped mint to taste
Cut the chicken in 1 inch strips or 1 inch cubes, whichever suits your serving needs and marinate in citrus juice for 15 min. Mix yogurt and next 5 ingredients ( spices) Thread the chicken on skewers and cover with marinade, either in a plastic bag or flat dish. Allow to marinate at least 2 hours or overnight. Mix sauce yogurt with mint and chill allowing flavors to meld Grill chicken over hot coals or broil in oven, brushing with oil and turning frequently until cooked through . About 15 min Serve with dipping sauce.

Fish or Scallop Kebobs: Serves 4

Use any firm white fish, flounder, tilapia, whitefish, trout or scallops.
1 lb. fish or 16 scallops (preferably sea scallops – halved if large but equal 16 pieces)
2 zucchini
2 lemons – 1 juiced the other quartered
12 cherry tomatoes
2 bay leaves crumbled
1 tsp. chopped  fresh thyme or ½ tsp. dried
½ tsp. lemon pepper
3 Tbs. oil
Cut the fish into 2 inch pieces or if easier into 2 inch strips, just be sure there are 16 pieces. Cut the zucchini or squash into 12 slices. Thread the fish onto 4 skewers using 4 pieces per skewer, alternating each with a tomato and piece of zucchini . Mix the other ingredients except for the quartered lemon. Use as a basting for the fish Cook under broiler or over medium-low coals basting frequently about 15 min. Serve with lemon quarters.

Shrimp Kebobs: per 2 lbs. peeled, deveined raw shrimpMARINADE:  per 2 lbs. peeled, deveined raw shrimp

¼ cup chili sauce
3 Tbs. Worcestershire sauce
2 cloves garlic chopped
1 cup olive oil
Freshly ground black pepper and salt to taste
½ tsp. basil
¼ tsp. Tabasco
Marinate shrimp several hours at room temperature or overnight chilled. Thread the shrimp lengthwise on skewers, piercing twice per shrimp, and arranging alternately head-to-tail. Broil or grill turning once, until shrimp are opaque and the edges begin to brown. Serve with just lemon wedges, an extra batch of the above marinade or a mild BBQ sauce

Pork and Pineapple Kebobs: Serves 4
1 lb. pork cut into 16 well-trimmed cubes
12 pieces of pineapple = 1 small can rings or chunks – apples, peaches or mangos will also do
Pineapple juice from can reserved or ¼ cup apple juice-divided
1 onion –layers divided into 12 pieces about 1 ½ inches each
2 Tbs. oil
½ cup Dijon or spicy brown mustard –divided
¼ cup mayonnaise
1/8 tsp. dried dill weed(optional)
Thread the pork, pineapple and onion pieces alternately on skewers. Mix ¼ cup mustard, 2 Tbs. fruit juice and oil and baste skewers liberally before and frequently during cooking. Mix remaining mustard, mayonnaise and 2 Tbs. of fruit juice to make a dipping sauce. Grill kebobs over hot coals or broil until meat is done, about 15 min. Serve with dipping sauce garnished with dill weed.

Pork Satay Kebobs: Serves 4-6
1 lb. pork loin in 1 inch cubes
2 green bell peppers in 1 inch pieces
1 cup peeled pearl onions
1 cup cherry tomatoes
MARINADE
¼ cup lemon juice
2 Tbs. peanut butter
1 Tbs. oil
1 tsp. crushed coriander seed1 tsp. garam masala-optional
Combine all marinade ingredients in a bowl and marinate pork chilled 1 hr. at least. Drain meat and thread alternately with vegetables on skewers. Grill over medium coals, or cook under broiler, 6-8 min per side.

Marinated Lamb Kebobs-Serves 6
2-2 ½ lb. lamb shoulder, well-trimmed, cut into 1 inch cubes
1/8 tsp. minced garlic-about 1 clove
¼ cup white wine vinegar
½ cup sherry-cream or dry depending on preference
2 Tbs. oil
3 Tbs. chopped fresh mint+ more for garnish
Pour the liquids into a bowl, add the garlic and mint and crush with a pestle or a wooden spoon. When well incorporated add the lamb and marinate for 6-8 hr. or overnight chilled. Thread the lamb on skewers and grill over medium coals for 20-30 min. or until desired doneness, basting with marinade. Serve hot garnished with chopped mint.



Minty Ground Lamb Kebobs: Serves 4
1 lb. ground lamb
3 cardamom pods or 1½ tsp. ground cardamom
2 tsp. cumin seeds or 1 ¾ tsp. ground
2 tsp. coriander seeds or 1 ¾ tsp. ground

3 cloves or ¼ tsp. ground
6 black peppercorns or 1 tsp. ground
½ tsp. salt
1 small onion in small dice
2 Tbs. chopped fresh mint
1 egg –slightly beaten
2 garlic cloves-minced
½ inch piece of gingerroot – minced
SAUCE
½ cup plain yogurt
3 Tbs. chopped fresh mint
(1) 4 inch piece of grated cucumber
1 tap. Chutney –optional
Mix the sauce ingredients and keep chilled. Have 4 skewers ready. If using whole spices, dry fry them in a skillet for a few minutes until they darken a shade and become aromatic, then grind. If using ground, you can warm them in an oven for a few minutes to enhance their flavor.  Process the garlic and ginger to paste, add all the other ingredients except those for sauce. Process until finely chopped; divide the meat mix into 4 portions and mold each portion into 4 sausage shaped rolls around a Cook under a preheated hot broiler 10-15 min. turning occasionally until well browned. Serve hot with sauce.

May 30

MERINGUES-SWEET and LITE

MERINGUES-SWEET and LITE

The subject of preparing dishes ahead to avoid stress later brings me to why I love meringues, they’re easy to make, fun to work with and have a long shelf life. This last asset is why I chose them for this week’s topic. If kept airtight, they can be made weeks in advance of an event and save a ton of work.

Once very popular, meringues lost favor partly because they don’t freeze and are too fragile to ship, both detriments in today’s world, but mainly because of Salmonella. Most people associated the name with the uncooked version used to top cream pies. Let me be clear. The following recipes are all cooked and perfectly safe. Actually meringue topping can be quite safe too if baked until the top is golden. Each year, I make a pumpkin meringue pie, but I place it in a 500 deg. oven for 5 min.to brown the top and cook the eggs, then let it cool to set.

Winton’s Meringue Powder, mainly sold in craft stores like A .C. Moore, is an alternative to using raw eggs and can be eaten in an uncooked topping. However, I prefer made-from-scratch meringue. It’s lighter in texture and appearance, easier to prep, and since recipes, other than topping, require cooking, no more time-consuming.

Meringues are baked in a low, 250 deg. oven for a couple of hours, until a hard shell forms. It’s the shell that allows meringues to hold a shape and makes them so versatile. Piped into rosettes, shaped into swans, simply spooned onto a baking sheet, they are wonderful small treats. Shaped into pie shells, cake layers, parfait cups and even bird’s nests, meringues can turn other ingredients into elegant dessert presentations.

Better yet, meringues are fat- free, so they’re low in cholesterol as well as in calories and gluten free. With fruit they’re the perfect healthy dessert and by replacing batter or dough, remove some of the guilt from ice cream and custard fillings. Best of all, they are truly simple to make needing only a bowl and a beater. Once in the oven they demand to be left alone until done. That sounds more like a modern approach to cooking than an antiquated item to me. 

Meringues are perfect all year long. They appear frosty giving them a seasonal appeal in cold weather and a have cooling icy appeal when it’s warm. I’ve modified these recipes to adapt them to the coming fall and winter holidays to start you thinking ahead and save you work.

RECIPES

Basic French Meringues: Yield about 25 small or 12 large–recipe doubles or triples easily
IMPORTANT The only thing to beware of is that egg whites will not beat if there is even a trace of any other substance, including water but especially egg yolk, on the beaters or in the bowl.
TIP: egg whites beat better at room temperature.
Cookie Sheet and Waxed Paper:
2 egg whites
½ cup sugar
2 drops cider vinegar
½ tsp. flavoring**
Cover the cookie sheet with the waxed paper . Carefully separate the eggs, putting the whites in a clean, dry bowl. It might be wise to break them separately, over another bowl, then transfer each white into the beating bowl. That way, if there’s a bit of yoke in the last white, you don’t have to start over. With clean, dry beaters, beat the eggs until they form soft peaks, @ 1 ½ – 2 min. Still beating, add the vinegar, gradually pour in the sugar, and continue beating until glossy peaks form when you lift the beaters. Add the flavoring, beat to mix.
Preheat the oven to 250 degrees. Drop the meringue batter on the covered cookie sheet by the teaspoon or soupspoon depending on desired size, forming little mounds about 2 inches apart; cook 1 hour. While still slightly warm, remove the meringues from the paper, and allow to cool on a rack.
** Vanilla is usual if used with other ingredients. I like Maple to serve as individual treats. It’s also great in autumn to give a seasonal presentation and taste.

VARIATIONS

Milano Style Cookies

Place the batter on the paper lined sheet with teaspoons or tablespoons maintaining the egg shape of the spoon. Bake as directed in the master recipe. When cool, spread jam or icing of choice on the flat side of half the meringues and cover with the remaining halves.

Fruit Parfaits

Mound the meringue in high piles on the cookie sheet and make deep wells in the center of each with the back of a spoon. Bake as directed in the master recipe and before serving fill the wells with fresh fruit, pie filling and/or custard. For extra stability try the recipe below for nests.

Meringue Rounds:

Use plates to draw templates on waxed paper. The rounds can be layered like cake separated by different fillings. Cook as for meringues in the recipe above.

Angel Nests:

Add 1 Tbs. flour and 1 Tbs. cornstarch to just 3 egg whites per cup of sugar. Shape them on a template, using the back of a fork to raise the sides into nests. Bake at 250 degrees for 60 min. Leave in oven for 30 min. Cool on a wire rack. Store in a dry place until ready to use, up to a week. Fill centers with fresh fruit and serve with whipped cream, or topping, on the side. These can also be made in individual portions, and are most attractive. Judging by the timing to cook basic meringues, I don’t think there would be much adjustment to the directions either. Something you might want to try.

Meringue Pie Shells Follow the directions for the dacquoise below, omitting the chocolate and reducing the recipe by 1/3 if only one pie is needed. Fill with custard, fruit or mousse.

Chocolate Dacquoise: Serves 6-8
4 eggs
1 cup sugar
8 oz. semisweet chocolate
4 Tbs. shaved chocolate
Line (3) inch pie tins with waxed paper. Separate eggs, make meringues of whites and sugar. Melt 2 oz. chocolate and add to beaten whites, mixing well. Divide egg mix between the tins spreading evenly. Bake at 275 deg.60-70 min. until crisp. Melt 6 oz. chocolate with 2 Tbs. water until smooth-keep warm. Heat yolks and 2 Tbs. water in the top of a double boiler, whisking to increase volume and cook slightly. Fold yolks into chocolate mixing well. Place one meringue layer on serving plate. ‘Ice’ with 1/3 of yolk mixture, repeat with second meringue layer and then the third, ending with yolk mix. Garnish with chocolate shavings over. Cool and serve in wedges, cut with a serrated knife.

Fruit Gateau: Serves 6
3 ½ cups mixed berries or diced, skinned soft fruit-if using large strawberries chop to size
3 cups ice cream- flavor optional
2 Tbs. powdered sugar
4 oz. meringues = 1 small per cup of other ingredients or 6 here—See recipe below*
Dampen a 2 lb. loaf pan and line it with waxed paper. Put the fruit in a bowl with the sugar and toss until it begins to break up but don’t let it get mushy. Put the ice cream in another bowl and break it up with a fork. Add the broken meringues and the fruit. Fold the ingredients together until lightly marbled. Pack the mixture into the prepared pan and press down lightly to level. Cover and freeze overnight. To serve, invert on a plate, remove wrap and slice.
*NOTE: This is delicious with an interesting texture. However, it’s difficult to slice. I think I’ll make it in individual molds from now on, perhaps even use muffin cups

Peach Melba: Per portion
1 large scoop ice cream-vanilla is customary but peach or strawberry are options
2 meringues-see recipe above*
1 peach half- canned peaches can be used, but fresh, skinned ones are better.
3 Tb. raspberry sauce**
Place the peach half in the bottom of a dessert dish, top with ice cream. Press a meringue into each side of the ice cream scoop and pour the raspberry sauce over.
**NOTE: Melba Sauce is sold in gourmet sections, but fresh berries tossed with sugar are better in spring as are frozen raspberries sweetened to taste.

Chocolate-Pecan Meringues: Yield 16
3 egg whites
1/3 cup sugar
1/8 tsp. cream of tartar
2 Tbs. unsweetened cocoa powder
¼ cup finely ground pecans
1 cup strawberry, raspberry or other preserves.
Preheat oven to 250 deg. and line a cookie sheet.Beat egg whites until frothy, add cream of tartar and, gradually sugar and beat to stiff peaks. Combine cocoa and pecans and fold in. Spoon the batter onto the prepared sheet in 1 ½ inch mounds. Use the back of the spoon to depress the center of each meringue forming a shallow cup. Bake for 1 hr. and cool in oven. When ready to serve fill depressions with preserves or other topping.

May 23

All the Facts to Plan Shop Prep Now also in mobile

FOOD FACTS AT YOUR FINGERS

With all the graduations and weddings spring is the second season of gifting. A book is always an excellent choice because it’s personalized without being personal, and digital is a great substitute for a material gift whether or not it’s presented in person. Food Facts for Millennials is a perfect gift, or helpful tool, for those planning to start out on their own, to ease the path.

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. The supermarket can be a scary place, 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 will help you calculate your needs before you start to market, and go 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.

Even though I had years of experience in managing a home, I was terrified when I opened my chef service. I had to satisfy my clients, virtual strangers, to make my business work. I had to be able to offer clients open recipe choice, reasonable rates, guarantee quality, buy retail and meet my bottom line. That’s real pressure. A chef service’s standard order is 5 entrees, 4 servings each and a successful service needs several clients per week.  That’s a lot of shopping. Together they require major organization and current market information.

In addition to clients who have dietary requirements, most want to maintain low-fat, low-carb menu plans.  I  knew the chief ‘red flags’ are easily isolated and examined in the baking category, dairy products, sugar and recently flour, so I began making notes on substitutions, new items from ethnic cuisines and product options for reference. 

When my paper pad became bothersome to carry, I switched to digital notes. Showing them to a friend, her newlywed daughter asked for a copy, which led to Baking Basics and Options, and then she added a request, with prices rising, for a book on meats to find optional cuts. That resulted in books on poultry and seafood.

One day at the gym, I heard a woman explaining a new low-carb diet which banned all white foods, including onions, because they are high in carbohydrates. I realized that poor carbs were still getting a ‘dirty rap’ and wrote another book explaining that carbs are the body’s fuel and all foods have them, with the exception of oils and some shellfish. It’s understanding that there are two types of carbohydrates, simple and complex, which function differently, that separates the ‘good carbs’ from the ‘bad’ ones and should determine our choice in consuming them.

By now I had five books on my web site and Kindle, and it seemed natural to write a sixth on sauces and gravies, especially with the current popularity of pan sauces and/or gravies. First, there is a difference between the two. Second, like carbs, there is a general misunderstanding about them. They do not all have a high fat content, that depends on the base and the ingredients used. A ROUX base begins with melted butter, and then the thickening agent and liquid are added. A SLURRY base consists of the thickening agent dissolved in a bit of fluid, then stirred into the main liquid, which could be a skimmed broth or juice. The book also examines the five Mother sauces of classic French cuisine and the derivation of their ‘offspring’ for three generations as well as listing the different grades of sauces, gravies and soups.

Although the six books are available separately on the site’s Bookshelf and Kindle, I decided they would be more convenient for quick reference gathered in one volume. I called the book Food Facts for Millennials, obviously because it’s about food facts and for Millennials partly because they are the ones now starting out on their own and partly because they are true ‘foodies’. They want high quality, fresh ingredients and are willing to pay more for less to have them. They’re interested in exploring different cuisines, creating new taste experiences and maintaining nutritional balance.

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 in which 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)

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)

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, car
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 – A collection of all 6 books for handy reference. The collection ($ 17.94) in both epub and mobi.

May 16

Easy Spring- (1)

SPRING-SUMMER ENTREES

Despite its somber dedication Memorial Day is a pleasant holiday.  Popularly regarded as the start of summer it’s the time amusement parks and swimming pools open, lifeguards return to beaches and boats to the water. Always a three day event, without any traditional obligations, it gives us time for   quick trips, or just to prepare for the coming season and break-out out summer wardrobes. 

Yet even without traditional pull it’s a holiday and people still feel drawn to sharing a meal with friends and/or family preferably one with a summery menu. That means a menu of dishes which don’t require hours of cooking, can be prepped in advance, are stable at room temperature, easy to serve and eat.

With today’s food prices, it also means with recipes which won’t break the bank. This is a casual holiday, not a Feast Day, and the foods should be items which don’t put a strain on the providers or guilt on the guests. The 10 recipes below are for the most popular, affordable meats right now. The seafood mentioned can be found in frozen packages and, for those on restrictive diets, the pork can be replaced by turkey tenderloins at an equal price, especially the pork recipe with tuna sauce which is actually an Italian classic for veal.


RECIPES

Mushroom Stuffed Pork with Wine Sauce: Serves 2-3-Recipe easily doubled
(1) about 1 lb. + pork tenderloin
(1/2) 10 oz. box chopped spinach – thawed and well drained
4 oz. canned mushrooms sliced or stems and pieces – drained
Ground nutmeg
Salt and pepper
1 large onion in small dice
½ cup + beef broth
1 Tbs. oil
1 ½ cups red wine
Butterfly the roast by slicing it lengthwise down the center almost through. Open it like a book and make similar slices down the length of each side. Cover the meat with plastic wrap and pound to an even thinness. Spread the spinach evenly over the surface, leaving a small margin on 3 sides, but not on one long edge. Sprinkle lightly with nutmeg, and top with the mushrooms. Roll up the meat, starting with the side with no margin and tie with string every inch or so, securing the roll. Rub the outside lightly with salt and pepper, place in a roasting pan, seam side down, and cook in a preheated oven (350 deg.) When the roast reaches desired doneness, about 45-60 min, plate it and let rest a few minutes. Serve in thin slices.
For the sauce: sauté the onion, in oil, in a saucepan until soft. Add liquids and allow to cook down, adding wine to maintain original level of liquid-about 1 cup total. When it reaches desired consistency, add salt and pepper to taste. Can be made ahead and reheated. Store roast and sauce chilled. Roast can be served warmed or at room temperature. Sauce should be lightly warmed in microwave and stirred.


Pork Tonnato (Pork in Tuna Sauce)-: Serves 2-3.Recipe easily doubled-From Quick & Easy by Parragon Publishing

(1)About 1 lb. + pork tenderloin
2 Bay Leaves
10 black peppercorns
2 whole cloves
2 celery stalks sliced
2 carrots sliced
1 onion sliced
3 cups bullion-chicken or vegetable
½ cup white wine-optional
3 oz. canned tuna-well drained
1 ½ oz. anchovy fillets-drained
1/3 cup olive oil
2 tsp. capers
1 Tbs. lemon juice
Sat and pepper
Put the pork in a pot with the liquids, the vegetables and the spices. Bring to a boil over medium heat, then reduce heat, cover and simmer until meat is tender, about 45-60 min.  Remove from heat and allow to cool in pot, then drain and move meat to a plate. Discard solids and fluid.
For the sauce: Mash the tuna, anchovys and 1 Tbs. oil. Add the capers, egg yolks, seasoning, transfer to a blender and process ‘til smooth. Stir in the lemon juice, then whisk in the rest of the oil, drop by drop, until the sauce is the consistency of thick cream. Thinly slice the chilled meat, arrange on a serving plate, spoon the sauce over it, cover and chill overnight. Before serving, use the remaining anchovy fillets in the can, to decorate the top.

Glazed Ham: Servings depend on size of ham
5-7 lb. ham butt or shank

1 can pineapple rings—at least 4pieces
10-15 whole cloves
¼ cup molasses
1-1 ½ Apple cider vinegar

Apple juice
(1) 1 oz. box raisins
Trim the fat from the ham, lightly score the top and dot it with cloves. Put the ham in a roasting pan with 1 cup of apple juice, or water, to prevent sticking, and set it in a 350 deg. oven. After about 20 minutes, when the scoring opens, baste it with ½ the glaze and add more juice to the pan, if needed. Allowing 15 minutes per pound, halfway through the cooking, add a bit more juice to the bottom of the pan to deglaze and baste with that, then spoon ½ the remaining glaze over the ham. 30 minutes before it’s finished,  open a can of pineapple slices and, reserving the juice, place 4or more slices on top of the ham, centering each with a cherry on a toothpick, then spoon the remaining glaze over them.
For the sauce:  combine the reserved pineapple juice and enough apple juice to make 2 cups, with 2Tbs. cornstarch and the raisins. Stirring constantly, I bring the mixture to a boil in a small saucepan until it thickens and clarifies. Then I add the pan drippings and stir to incorporate to make a delicious Raisin Sauce!

Ham en Croute:Serves 10-12
(1) 8 lb. cooked ham –boned preferably, canned is fine
Pastry for a 2 crust pie
1 egg –beaten
2 Tbs. heavy cream
Roll out about ¾ of the dough (If using 2 packaged pie crusts, moisten the edges to stick them together) into an oval shape, about 1/8 inch thick. Place ham in the center and fold up and around to cover about ¾ of it. Roll out the remaining dough to make an oval to cover the top and over-lap pressing edges together to flute. Combine egg and cream and brush dough. Use dough scraps to make decorations and brush with egg. Can be stored now, chilled. Bake in a preheated 450 deg. for 30 min. If baked far ahead and dough becomes soggy, re-crisp in a preheated oven for5-7 min.



Chicken with Lemon and Ham: Serves 4
4 boneless, skinless chicken breast halves
4 thin slices of ham- Deli is Ok
2 lemons
4 Tbs. butter
Salt and pepper
Pound the chicken to about half their original thickness between 2 pieces of plastic wrap. Soften the butter and mash with a goodly amount of freshly ground black pepper. Cut 8 thin slices from the lemons and juice the remainder. Place the chicken in an oven-proof pan. Put a crumpled slice of ham in the center of each, with a slice of lemon to either side. Dot with the butter-pepper mix and sprinkle with half the lemon juice. Bake in a 350 deg. preheated oven for 30-40 min. until chicken is golden. Plate the meat and pour over the pan juices adding the rest of the lemon juice if needed. Serve room temperature. Can be made ahead.


Teriyaki Basted Garlic Dusted Chicken Serves 6
6 chicken pieces, breast thighs, drums or one whole roasting chicken
About 1 Tbs. Teriyaki sauce per piece, or side of chicken, less for drums + 2 Tbs.
2 tsp. garlic powder –more if needed
½ 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 Teriyaki Sauce. Place chicken pieces in an ovenproof pan, large enough to fit comfortably. Add 11/2 to 2 cups water to measure 11/2 inches in the pan. Sprinkle the bouillon on the water, add 1-2Tbs. Teriyaki sauce and sprinkle ½ tsp. of garlic powder on each of the pieces, more if needed for a good dusting. Best baked in a 350 degree oven for 1 hr., but can be done at 375 degrees for 45min. Maintain water level but do not baste. Serve with pan juices on the side or remove from pan and allow to come to room temperature. Optionally, strain and chill pan juice to make aspic to serve on the side.

HONEY SPICED WINGS:  4 servings
3 ½ lb. wings
1/3  cup oil
2 tsp. garlic powder
3Tbs.honey
2 tsp. cider vinegar
2 tsp. ground cumin
1 tsp. dried thyme

Mix all the ingredients in a bowl Put the chicken in a shallow glass or ceramic pan and pour the marinade over it. Allow to marinate for 2 hrs. turning often. Remove chicken from marinade and roast at 350 deg.

Poached Salmon:Serves 6
6 salmon steaks or filets
1 envelope bouillon granules-optional
1 Tbs. dill weed
½ cup mayonnaise
½ cup sour cream
Lime wedges or cucumber slices for garnish-optional

Bring enough water to cover fish in one layer to a boil in a pot. Cook in two batches if necessary. Cover and simmer 10 min. Run pieces of fish under cold water until cool enough to handle skin and bone if necessary. Otherwise place the fish on a plate and chill until serving time. Mix the mayonnaise, dill and sour cream and chill for at least 2 hours to meld flavors. Serve fish cold, topped with mayo mix and garnished as desired.

Salad Nicoise: Serves 6
1/2 small head of Romaine coarsely chopped
(3) 6oz. cans tuna-solid white is best- drained
½ lb. green beans – whole is best but frozen cut are fine
(2) 15oz. cans small whole potatoes-drained
2 large tomatoes sliced
3 large eggs hard boiled and sliced
(1) 6oz. can pitted ripe olives
½ cup white wine
Capers for garnish – optional
Cook the green beans just to crisp-tender. Marinate with the potatoes in the wine for 1hr. at least.
Line a platter with the Romaine. Arrange the other ingredients in a clockwise pattern starting at the number 6 position in the following order: Tuna, green beans, eggs, tomatoes, potatoes. Fill the center with the olives. Garnish the tuna with the capers.

Nicoise Dressing: 6 servings*
4Tbs. minced shallots – or mild onions
2Tbs. dry mustard – 4 of Dijon can be used
5 drops of hot sauce
5Tbs red wine vinegar
3Tbs fresh lemon juice – 4tsp. of concentrated will do
2 ½ cups salad oil.
1 Tbs. dried Tarragon or to taste

Mix the ingredients well and allow to meld for several hours. Drizzle a little over the Tuna, and serve the rest on the side. Chill leftover for other salads.

*A simpler dressing can be made by combining in a jar and shaking.
¼ cup olive oil
2 Tbs. white wine vinegar
½ tsp. Dijon mustard
1 clove garlic- mashed
1 tsp. dried tarragon.

Shrimp Louis: Single serving-multiply according to number of servings 8-12 shrimp-Jumbo size 21-25 per lb. If using a different size, judge accordingly
2 cups torn greens-suggested green leaf lettuce, mixed greens, baby spinach
Lamaze Dressing*
2 Tbs. mayonnaise
2 tsp. ketchup
Pinch Mace or Nutmeg
Boil the shrimp, remove shells and tails,-chill. Wash the greens well and dry completely, then tear into bit size pieces before measuring. Mix the dressing ingredients and chill.
To serve: Place greens in an individual salad bowl, or soup plate, arrange shrimp on top and present dressing in a small bowl to the side. Optionally, toss dressing with greens in bowl and present topped with shrimp.
*An option to Lamaze dressing is Ken’s Tomato Vinaigrette-I use the fat-free. Oss it to taste with the greens, then add the shrimp and serve.

May 9

Frozen Pastry Dough

FROZEN PASTRY DOUGH LOVES BERRIES

Pastry and fruit, especially berries, like ham and cheese, are two foods which happily combine to create wonderful flavor experiences. They co-produce many items, from casual treats to show-stopping desserts and quite easily too, when using the pre-made frozen pastry doughs available in most supermarkets. There are pie crusts, cookie batters and the difficult puff pastry and phyllo doughs, both in sheets and cups. Frankly, I prefer to make my own basic pie crusts and fruit pizza cookie dough (recipes below) but no way will I turn my back on the puff pastry or phyllo. They’re difficult, time consuming and expensive, not to forget tricky, to make while the commercial ones are reliable and top quality.

Pastry compliments many foods, especially other fruits, and recipes are interchangeable. To show this versatility, a variety of fillings are given here. To see more recipes for stone and other fruit pastry desserts go to Aug.26, 2021,   Aug. 9 and 16,2019 and for information about puff pastry, go to  May 24,2018.

Berries don’t keep well, so it’s best to use them soon. Also, they tend to crush under their own weight, and so should be stored in a container allowing few layers, especially when freezing. Rinse them well just before using and dry, spread out, on paper towels. Even tiny droplets of water dilute their rendered juice. Otherwise, berries are easy to work with and for presentation, nothing beats berries for freshness and color.

There are several types of pie crusts available in foil and and regular pie dough is sold in frozen rounds. able to roll to fit your needs as can cookie dough and puff pastry sheets. Phyllo dough is a bit more temperamental, so read and follow the package directions.

I’m including Wonton wraps in this post. They are a dough, available in the markets, though not frozen. However, they’re excellent baked into pastry cups and baked or fried as individual pockets holding savory morsels.

I start with tartlets-small tarts—because it’s an overall category which uses every type of pastry dough and gives a general idea of how to work with each. There is a recipe following that paragraph and then illustrations for each of the other doughs. I’ve tried to find more unusual ones to spark your interest.

RECIPES

Tartlets: Makes 12

1 box Puff Pastry- -2 sheets (2) 6 cup muffin tins Roll the pastry out to the point where (6) 5 inch circles can be cut from each. Place a circle in each muffin hole. Cut (12) 5 inch circles of parchment or waxed paper and place on top of the pastry. Weigh them down with dried beans or rice. This is the way to maintain the cup shape as the pastry cooks and rises. Bake in a preheated 400 deg. oven 10 – 15 min. until pastry is golden. Remove paper and weights and cool pastry cups on a rack.
 Fillings: 1) Fresh berries mixed with a bit of sugar and topped with whipped cream

Other Shell Choices
1) Wonton Cups: Makes 24 –From Eat Up and Slim Down by Jane Kirby and David Joachim
24 wonton wrappers
2Tbs. melted butter
Line a wrapper in each cup of a 12 cup or (2) 6 cup muffin pans. Brush with butter. Lay a 2nd wrapper diagonally on the first and brush with butter. Bake in a preheated 350 deg. oven for 10 min. Cool, then remove from pan.
2) Puff pastry shells or phyllo cups; these are sold frozen in most supermarkets. As a tip, sprinkle the puff pastry shell liberally with sugar before baking as a decorative touch. Fill with fresh or prepared fruit topped with cream or use the recipe above. Only thaw these items as needed and don’t attempt to refreeze any uncooked ones. Store cooked items airtight.
3) Pastry Dough: dough for a 2 crust pie, which should be enough for 6 individual desserts.
1) Tart Shells: Cut the dough in strips slightly wider than the diameter of the muffin tin cups or custard cups which will be used for baking. Put one strip in the cup; put a dot of water in the center of the bottom one and lay the other strip at right angles across it. Lightly press the edges together to seal and trim the top edges folding a bit over to make a rim. Fill partially with raw rice or beans, bake at 450 deg. for about 12 min.
2) Individual Galettes: Using a saucer as a template, cut dough in rounds. Place on a baking sheet and fold up edges in pleats to make sides. Allow for about 1 ¼ inches all around. Fill with crumpled waxed paper or parchment paper to hold the shape and bake at 450 deg. about 12 min. Cool, carefully remove paper, fill and garnish in any of the above ways.
4) Turnovers: Using the saucer templates, cut the dough as above. Place 1 soup spoon of drained, prepared fruit on the center. Fold over to make a half moon. Dampen edges and crimp with a fork to seal and prick the top 2 or 3 times. Bake on a sheet in a preheated 450 deg. oven about 15min. until golden. Cool, garnish with powdered sugar, or whipped topping and serve. Alternatively, sprinkle with granulated sugar before baking and simply drizzle with reserved juice.

Glazed Strawberry Tart: (1) 9 inch cooked tart shell or (6) 2 ½ inch tart shells
6 cups washed and hulled strawberries—divided in 2 parts= 3cups of the best berries and 3 cups regular
1/3 cup sugar
1Tbs. lemon juice
1Tbs.cornstarch
Drop+ red food coloring—as needed to give a rich color
Arrange the 3 cups of the best berries in the pastry shells and mash the others well. Strain through a fine sieve, pressing down to release juice. Cook the juice with the other ingredients over low heat until they form a thick, clear sauce. When slightly cool, pour the sauce over the berries in the shells. Serve chilled, optionally with whipped cream.
NOTE: See tip above for using this recipe all year


Pie Dough

Strawberry-Cream Cheese Pie; Serves 6-8
9 inch baked pie shell—commercial is fine
(1)3 oz. pkg. cream cheese
2 pts. Strawberries- washed and hulled
¾ cup sugar
3 Tbs. cream
2 Tbs. cornstarch
Pineapple juice
Blend the cheese and cream until smooth and spread over the pie shell. Select the best berries and slice them. Chop the rest and let stand with the sugar until juicy, then mash and rub through a sieve. Mix the mashed berries with the cornstarch to a paste and add enough pineapple juice to equal 1 ½ cups. Cook stirring constantly over medium heat, until thick and transparent. Cool and pour ½ the mixture into the pie shell. Cover with the sliced berries and pour on the rest of the cornstarch mixture. Chill well.

Plum Rustica, or Galette: Serves 6-8- from my book Dinners with Joy
Crust–Roll to a 12 inch round. Transfer to a parchment or foil covered cookie sheet, or a pizza pan for baking. Optionally, sprinkle 1/3 cup chopped, toasted nuts over the bottom for plums, a sprinkle of cinnamon works for the other fruits.
Depending on size, fill the center with a 1 lb. to 1 ½ lb. fruit, leaving a 2 to 3 inch margin. (Apples pears and peaches should be peeled and sliced. Plums and apricots can be halved and stoned.)
Dot fruit with ½ Tbs . butter. Sprinkle with 1 Tbs. cornstarch, 1 Tbs. sugar and ½ tsp. lemon juice.
Carefully fold edges of pastry up around filling, pleating as you go. The edges can be brushed with cream or egg white and sprinkled with sugar as decoration. Bake at 400 degrees for 30 min. Cool on sheet; preferably on a wire rack. This can be moved to a plate for serving, but as the name implies, it’s a “rustic” or casual pastry, and I like to bake it and serve it in a pizza pan.
NOTE: While still hot, combine ½ cup melted red currant jelly and 1 Tbs. Grand Mariner and pour over the top.

Apricot Galette: Serves 8-10
Refrigerated pie crust
1 ½ lbs. apricots-halved or quartered (@6 cups)
½ cup sugar + 2 tsp.
2 Tbs. cornstarch
1 tsp. butter
1 egg white OR ¼ cup milk
To use a refrigerated pie crust, dust with powdered sugar and roll to 12” round. If rolling is not required, dust with 1 Tbs. powdered sugar and ¼ tsp. cinnamon, before adding fruit.
For crust—roll on a floured board to a 12” round, transfer to a parchment or foil covered cookie sheet.*
For Filling– Preheat oven to 400 degrees.
Mix apricots, ¼ cup sugar and cornstarch in a bowl to coat well. Spoon the filling into the center of the crust, leaving a 2 ½’ margin. Dot top with the butter and fold the crust edges up over the filling, pleating them as you go to form a circle with an open center. Brush the crust with egg white or milk and sprinkle with extra 2 tsp. of sugar. Bake for 20 min. reduce heat to 375 deg. and bake 15-20 min. more or until browned and bubbly. Cool completely on the baking sheet on a wire rack. When sufficiently cool, use a spatula to slide the rustica onto a plate. Serve alone, or with ice cream, whipped cream, warm caramel sauce or cheese.
*An easy way to do this is to cover the board with wax paper, liberally dusted with flour. Roll out the pastry, lay the parchment covered baking sheet over it, and flip the pastry, board and all over onto the sheet. Remove the wax paper and proceed with filling the pie.

PUFF PASTRY

Berry Napoleons: Serves 4-6
1 sheet puff pastry – rolled out to 9 x 12 inches
1 pint fresh berries of choice
1 ½ cup heavy cream or 2 cups whipped topping, or ice cream
Cover a baking sheet with parchment paper. Cut the dough into (12) 3 x 3 inch squares. Bake on the paper in a preheated 400deg oven for 15 min. or until golden. Cool and store air-tight if not to be used at once.
TO SERVE: Whip cream if using. Lay a square of pastry on a plate, place a portion of the cream then berries on top. Place the next piece of pastry on an angle on top. If serving 6, garnish with powdered sugar. If serving 4, repeat layers, placing the top piece of pastry at another angle, garnish with powdered sugar.

Puff Pastry Tart: Serves 6-8– A Martha Stewart Recipe
1 cup shelled toasted pistachios + 1 Tbs.
½ cup sugar
1 stick butter pulse
1 large egg
1 teaspoon pure vanilla extract
Pinch salt
Flour for dusting
1 lb. box puff pastry-thawed
1 ¼ lb. apricots cut in ¼ inch slices
1 egg yolk
1 Tbs. heavy cream
2 Tbs. raw sugar-granulated O.K.
¼ cup apricot jam
Pulse the 1 cup nuts, sugar and butter into a paste . Add next 3 ingredients and pulse to combine. Set aside.
On a lightly floured surface, press edges of both pastry sheets together to form one large sheet. Roll out to a 9-by-17-inch rectangle; transfer to a baking sheet. Spread reserved pistachio mixture over dough, leaving a 3/4-inch border. Position rectangle so that a short end is nearest you. Arrange apricots on top in 4 vertical rows, alternating direction in which apricots face from row to row. Fold in edges of dough; use your index finger to make a scalloped border. Refrigerate until cold, about 30 minutes. . Preheat oven to 400 degrees. Whisk together yolk and cream; brush egg wash over edges of tart shell. Chop remaining tablespoon nuts; sprinkle nuts and turbinado sugar over apricots . Bake, rotating sheet halfway through, until crust is deep golden brown and fruit is juicy, about 35 minutes. Let cool on a wire rack. . Meanwhile, heat jam with 1 ½ tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush glaze over fruit.

PHYLLO DOUGH

Phyllo Mushroom Bundles- Serves 8 – From- https://www.thepioneerwoman.com/food-cooking/recipes/a
1 package (1 Roll) Phyllo Dough

1 stick Unsalted Butter

4 c. Chopped Mushrooms

4 cloves Garlic, Minced

1/2 c. Dry White Wine

Salt To Taste

1/3 c. Grated Parmesan Cheese

Melt 1/2 stick butter in a bowl. Set aside.
Melt 1/2 stick butter in a skillet over medium heat. Add garlic and mushrooms and cook for 1 minutes. Pour in wine, stir to mix, and cook for five minutes, or until all liquid is cooked off. Turn off heat and set aside. Unroll phyllo dough. Cut stack in half. Working quickly, place 1 sheet on a flat surface and brush lightly with melted butter. Place another sheet on top and brush with butter. Repeat this until you have four to five sheets of phyllo. Do not brush top layer with butter. Cut this buttered stack into four equal squares (rectangles). Place a spoonful of mushroom mixture in the middle of each square. Sprinkle Parmesan over the top of each mushroom. Gather each square into a neat little bundle, pinching the neck so that it remains as closed as possible when it bakes. Place bundles on a greased or parchment-lined cookie sheet, pressing lightly so that they’re flat on the bottom. Bake at 375 degrees for 15 minutes, or until golden brown. Serve immediately.

Apple Strudel: Serves 6-8- From- https://www.thepioneerwoman.com/food-cooking/recipes/a

1/4 c. golden raisins

1/4 c. spiced rum

1/2 c. + 2 tablespoons butter, melted and divided

1/2 c. panko breadcrumbs

2 large granny smith apples (about 1 lb), peeled, cored and thinly sliced

1 tbsp. lemon juice

1/3 c. granulated sugar

1/2 tsp. ground cinnamon

10 sheets filo pastry (from 1, 16oz. package)

Powdered sugar, to garnish

Vanilla ice cream or whipped cream, to serve

In a small bowl, combine the raisins and rum. Set aside for 30 minutes. Drain off the rum and set the raisins aside.  Add 2 tablespoons of butter to a medium skillet and melt over medium heat. Add the panko breadcrumbs and stir well to coat them with the butter. Cook 3-5 minutes, stirring frequently, until golden brown. Transfer them to a plate and set aside. Preheat the oven to 350 degrees. In a medium bowl, combine the apple slices and lemon juice. Stir in the granulated sugar and cinnamon, mixing all well to coat. Fold in the raisins.Melt the remaining ½ cup of butter. On a lint free tea towel, place 1 sheet of filo pastry. (keep the other sheets of filo pastry covered with plastic wrap while working). Brush a thin layer of melted butter all over the pastry. Place another filo sheet on top and brush all over with more butter. Continue until you have used all of your filo sheets (finishing with a brush of butter- you should have a little bit of butter left over).With the long side of the filo facing you, sprinkle the dough all over with the breadcrumbs, leaving a 1” border on all sides. Stack the apples in a row across the long side, covering one-third of the pastry, closest to you. Drizzle the apples with 2 tablespoons of the remaining juices in the bowl. Using the tea towel to help roll the delicate filo dough, fold the short sides of the filo dough over the apples. Then, starting with the side of the dough with the apples, roll the dough into a log shape. Transfer the roll on to a baking sheet lined with parchment paper, seam side down. Brush all over with the remaining melted butter.Bake for 30-35 minutes, or until golden brown and crispy. Let cool completely on the baking sheet. Dust with powdered sugar before serving with vanilla ice cream or whipped cream. Save the rum from soaking the raisins and use it to spike a drink.

COOKIE DOUGH

Strawberry-Blueberry Pizza; Serves 14-16
4 cups fresh strawberries – washed and hulled
3 cups fresh blueberries – washed
1 roll shortbread cookie dough
¾ cup apricot jelly + 3 Tbs. water
2 cans whipped cream
(1) 12 inch pizza tin
Roll out the cookie dough to fit the pizza tin, leaving a bit of an edge to fold over making a rim, if possible. Prick a few times with a fork, cover with waxed paper and pie weights (raw rice will do), and bake according to package directions. When cool, place the fruit decoratively over the top, slicing any large strawberries so they appear of even size. Melt the jelly in the water over low heat until it’s a smooth liquid. While still hot, spoon evenly over the fruit to give a glazed appearance. Chill well and serve with whipped cream topping.

WONTONS

Wonton Strawberry Cups: Serves 12   
12 wonton wrappers

3 tablespoons butter, melted

1/3 cup packed brown sugar

1 cup neutral flavor jelly (apple, apricot) or cheese frosting from recipe

3 cups fresh strawberries, sliced with 12 left whole or halved to top filling

Whipped cream and fresh mint, optional garnish

Brush one side of each wonton wrapper with butter. Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat. Press wontons sugared side up into greased muffin cups. Bake at 325° for 7-9 minutes or until edges are lightly browned. Remove to a wire rack to cool. Spoon a heaping tablespoon of cheese mixture* or jelly into each wonton cup. Top with strawberries. Garnish with whipped cream and mint if desired.

May 2

Mom's Day 23

MOTHER’S DAY MADE EASY

My interest in modifying adult pleasing recipes to help the kitchen novice, the pinch-

hitter and/or the person with many small assistants dates back to 2011. A neighbor’s children, knowing I had a chef service, asked if I could advise them on cooking for Mother’s Day, because their Father was deployed with the military. The following year, their Father asked for help. He had been transferred and the family was in the midst of packing. 

On May 10, 2012, I posted an account of the first day’s activities, along with the menu, and on May 2, 2013, wrote up the second day. On May 13, 2014, I introduced my book No Stress Recipes for Mother’s Day, which includes both those menus.

I’ve posted reviews of the book  April  30, 2015,   April 27, 2016  and April 9, 2018  and May 2, 2019. I wrote it up from the viewpoint of an Empty Nester on May 11, 2017,  but my post on April 16, 2020 came from a far different  perception of celebrating Mother ‘s Day at home. The holiday went from the busiest date on restaurants’ calendars to the least. Covid made it mandatory to find ways to entertain Mother at home.

Covid restrictions forced people to stay home and many found it pleasant to celebrate by preparing a meal to share with Mom on her day. After all, Mothers aren’t ‘home bound’ now and eating out isn’t only for special occasions. The book has recipes for breakfast, lunch and dinner plus desserts. 

Consequently, the 2020 article is still on point. Things really haven’t changed in the past two years. We remain in a state of flux about Covid and options are welcome. So I’m re-posting this article from 2020, because it’s as applicable now as then. 

The article explains the book, along with a bit of Mother’s Day history, including how and why the celebrations evolved, and gives a complete overview of the recipes. If you want to see some actual recipes and discover how the modifications simplify them, without loss of flavor or appeal, just click on the links provided above. Do try more than one link, because the postings give different examples.

“From its designation in 1914, Mother’s Day has focused on a special dinner prepared for, not by, Mom. Large housing developments, built continuously since World War II, expanded and/or created suburbs, brought shopping centers and introduced neighborhood restaurants. People got used to eating ‘out’ and getting Mom, not just away from the kitchen, but from the house for her special dinner was a natural move, creating the busiest day of the restaurant year.

About 2000, things began to change. The fact that most women work away from home, combined with cuisine curiosity, expanded pallets, and general interest in cooking altered our perspective. The day’s ‘treat’ returned to personally fixing something for Mom-if not the dinner itself, then breakfast and lunch or a fancy dessert.  (For special dessert ideas see April 1, 2021,     June 18, 2020,   July 30, 2020. and/or consult the Panorama)

2020 left little choice, all celebration were kept at home. Hopefully, after this pandemic is over when options of ways to enjoy Mother’s Day return, we will still want to add that personal touch that says;” We appreciate you.” Of course the success of this type venture depends on the kitchen experience and more importantly, the attitude, of those involved. Without proper guidance this can be a disaster and a nightmare for Mother, not a delight. ‘Proper’ means ‘responsible’. However, with good supervision even a kitchen novice can pull off a great dinner if they are serious about doing it, have a bit of patience and can read.

My book, No Stress Recipes for Mother’s Day, supplies a selection of adult pleasing recipes for every meal of the day, modified for easy child participation with monitoring. The inspiration for the book was a request several years ago from two neighborhood children who had heard I was in ‘the cooking business’. They asked if I’d help them make a nice day for their mother, while their father was deployed in the military overseas.

That holiday’s menu was so successful, that their father appealed to me the next year. He had been transferred and the family was moving within days. He asked me to plan a Mother’s Day menu that would give his wife a break, but wouldn’t interrupt their schedule by stopping to go out or require them to unpack any utensils. Menus and recipes for both years are in the book as illustrations of the fact that lovely meals can be made even by children with a little help and a lot of equipment isn’t always necessary. (To read the original articles and the complete menu directions, go to the links given above for 2012 and 2013.)

So if you want to try making a dinner for Mother at home or simply want to add some restaurant quality, simplified recipes to your repertoire and/or get the family involved in making delicious meals here’s your chance. No Stress Recipes for Mother’s Day is the guide you need. Find it on this site’s Bookshelf and on Kindle. 

RECIPES IN THIS BOOK

GOOD MORNING

Baked Eggs in a Cloud – – Page 27

Cheese Pocket Biscuit – – Page 3

Eggs Adeline – – Page 26

Eggs Aurora- -Page 3

Eggs Parmesan—Page 4

Fast Fruit Crisp – -Page 4

French Toast – -Page 4

Frittata – – Page 5

Store Purchased Pancakes and Waffles – – Page 5

Turnovers – – Page 5

Toad in Hole – – Page 28

Yogurt & Bananas – – Page 6

HIGH NOON

Most Mothers favor light, healthy lunches, so I’m concentrating on that type of recipe here.

Recipe Listings:

Cheesy Toasted Tuna Sandwiches – -Page 6

Classic Quiche Lorraine – – Page 7

Greek Pita Pockets – -Page 7

Monte Cristo Sandwiches – – Page 8

Orange Banana Salad – – Page 8

Spaghetti Squash Primavera – – Page 8

Spinach Salad – – Page 9

True Deli Style Sandwiches –Page 9

Tuna and Bean Salad – – Page 9

Vegetable Wraps – – Page 10
Waldorf Salad – – Page 10

Zucchini, Onion Bean Salad – – 11

DINNER TIME

Recipe Listings:

Beef Kabobs – – Page 12

Chicken in Orange Sauce- – Page 12

Chicken with Mustard and Honey – – 13

Chip’s Chuck Roast – – Page 13

Cornish Hens with Wild Rice and Grapes – – 24

Flounder Rolls – – Page 14

Grilled Swordfish Steaks with Melon Salsa – – Page 14

Pork Chops Basil – – Page 15

Pork Loins with Apricot Glaze- -Page 15*

Pork Rosemary – – Page 16*

Salad Nicoise — 17

Salmon with Mustard – – Page 18

Stew on a Grill – -Page 28

*Can also be made with turkey tenderloin whole or sliced

DESSERTS

Recipe Listings:

Cheesecake Bars – – Page 19

Chocolate No-Cook Bars – – Page 19

Easy Angel Berry Cake # 1 – – Page 19

Easy Berry Angel Cake # 2 – – 19

Fruit Pizza – – Page 20

Fruit Rustica – – Page 20

Meringues – – Page 21

Mock Black Forrest Sheet Cake – – Page 22

Pistachio Pie – – 22

Puff Pastry Tower- – Page 23

Wrapper Fruit Cups – – 23

Zebra Cake———23

The Menus for the 2 Mother’s Days are: 

Year 2012

Eggs Adeline

Ham, Tomato& Lettuce on Italian Bread

Cornish Game Hens and Wild Rice

Easy Berry Cake Cake/Berries & Whipped Cream

Year 2013

Toad in the Hole

Family Choice

Stew on the grill

Grilled Pound Cake Slices with Berries”

Apr 25

Dips-The Ideal Spring Snack

DIPS-THE IDEAL SPRING SNACK

Nothing draws people outside like spring days. The sun is warming, not hot, the breeze has no nip, the clouds are cotton balls in an azure sky and the landscape is a clean, fresh green. It’s a sure cure for winter’s ‘cabin fever’.  To enhance the experience, or perhaps as a reason to prolong it, food is often brought along but it has to be something suitable-easy to eat, stable at room temperature, not messy  without excess packaging.

Dips are the perfect answer. Packed in a small cup, all they need is a bag of chips, crackers, pretzels or fruit and/or veggies and, on a roll, many become a sandwich.  They’ll provide lunch, a canape before dinner, or mid-afternoon and before bed snacks. They can even become spreads for a more substantial sandwich, or dressing for a salad.

Spring is a great time for socializing. There are holidays, events-graduations, weddings, showers, proms and simply the desire to enjoy the weather with others. Impromptu get-togethers are common and casually sharing a beer or glass of wine with neighbors seems normal. Enter the dip, spread, pate, by any name this form of appetizer is the answer to the menu problem at these spring gatherings. Having a dip ready in the fridge is handy but there’s such variation in the recipes, that several can be served at the same affair and not seem boring.

The following recipes fill all those requirements. The first two are bean based, the second two vegetable. Then there’s a selection of cheese based recipes that are heat tolerant and contain no ingredients which cause them to spoil. Finally, there are two cooked dips which, obviously aren’t affected by the temperature. So welcome spring with good taste.

After the recipes, I’ve added some recommendations for dippers. Aside from having a potato chip break off in the dip, nothing irks me more than to sample a dip and be left with a large piece of empty dipper. Double dipping isn’t an option, I don’t need the extra carbs and I usually discard it somewhere. If I’m the hostess, I realize that half my dipper supply ends up in the trash. One solution is to provide spreaders, even a butter knife with the dip but there are other simple solutions needing only a bit of effort because the answer is providing smaller dippers. See them after the recipes.

RECIPES

Bean Based Dips:

The best known of these is garbanzo based Hummus. The recipe is all over the web, and the product is available in every market, both ready in tubs and in mixes. So I’ll only add a few tips on making the commercial appear home-made. To10-12oz. of dip, add ¼ cup chopped mint leaves and a few drops fresh lemon juice to taste. Stir in don’t blend. It’s the contrast in tastes that is interesting.

Cannellini Bean Dip: Serves 4-6 From Three and Four ingredients by Jenny White and Joanna Farrow
(2) 14 oz. cans cannellini beans rinsed and well drained
2 oz. grated cheddar cheese
2 Tbs. chopped fresh parsley
3 Tbs. olive oil
Salt and pepper to taste
Blend beans into a chunky paste. Stir in the other ingredients and chill well. Serve with a swirl of oil on top and fresh parsley.

Buttered Nut and Lentil Dip: Serves 4-6-From Practical Party Food by Parragon Publishing
4 Tbs. butter
½ cup dried lentils
1 small onion chopped
1 ¼ cups vegetable broth
¾ cups blanched almonds
½ cup pine nuts
½ tsp. EACH cumin, coriander and ginger
1 Tbs. chopped fresh cilantro- for garnish
Sauté the nuts in ½ the butter until golden remove from pan and set aside. Sauté the onion in the rest of the butter until golden, add the broth and lentils and bring to a boil, then lower heat and cook for about 30 min. until beans are soft. Blend beans, onion, broth, nuts and spices until smooth. Chill and serve garnished with cilantro.

Vegetable Based:

Artichoke and Cumin Dip: Serves 4-6- From Three and Four ingredients by Jenny White and Joanna Farrow
(2) 14 oz. cans artichoke hearts-drained
2 garlic cloves
½ tsp. cumin
Olive oil as needed
Salt and pepper
Blend all ingredients with enough oil to make a smooth consistency. Serve chilled

Smoked Fish and Potato Dip: Serves 4—From Quick and Easy by Parragon Publishing
1 lb. starchy potatoes-peeled boiled and mashed
10-12 oz. smoked fish- skinned and boned, flesh flaked-see note*
3 oz. white grapes-microwaved, covered for 1 min.in 1 Tbs. water then drained
2 Tbs. EACH sour cream and lemon juice
1 Tbs. EACH capers, chopped dill pickle and chopped fresh dill OR1/2 tsp. dried +to garnish
Salt and pepper to taste
Blend the flaked fish meat and potatoes until smooth, add the sour cream, lemon juice and grapes and pulse to incorporate. Stir in the other ingredients. Chill for 2 hrs. to meld flavor.
*Whiting or Mackerel available whole in the Deli counter of most supermarkets.

Cheese Based

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.

Marinated Feta with Lemon and Oregano: Serves 4-6- From Three and Four ingredients by Jenny White and Joanna Farrow
7 oz. Greek feta cheese
¼ cup oregano leaves
1 lemon in wedges
1cup extra virgin olive oil
Drain and dry the feta and cut it in chunks. Marinate in the oil, oregano and lemon wedges covered and chilled for at least 4 hrs. (the longer the better.)

Basic 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.

Cooked Dips
Caponata: Serves 8-10-From the Everything low-Carb Cookbook by Patricia M. Butkus
½ cup olive oil
6 medium zucchini in ½ inch slices
1 red bell pepper in medium dice
6 cloves chopped garlic
2 cups diced tomatoes
½ cup tomato paste
¼ cup capers-drained
¼ cup balsamic vinegar
½ cup chopped toasted walnuts
Salt and pepper to taste
Sauté the zucchini in the oil until golden on both sides about 5min. over medium heat. Add the other ingredients, except the nuts, and simmer for 15 min. stirring often to prevent sticking. Season to taste and chill covered in a glass or ceramic container overnight. Serve at room temperature garnished with the nuts.

Chorizo and Garbanzo Tapas: Serves 4-6 –From Special Occasions by Parragon Publishing
9 oz. chorizo sausage
½ cup olive oil
(1) 14 oz. can garbanzo beans rinsed and drained
Salt and pepper
Fresh oregano to garnish
Whisk 6 Tbs. of oil. salt, pepper and the vinegar to taste in a non-metal bowl. Cut the sausage in ¼ inch slices and cut the slices crosswise. Sauté the onion in 2 tbs. oil until soft, add the sausage and cook 3 min. more until done. Drain on towels and stir into the marinade with the beans. Allow to cool completely, and chill, covered if not serving at once. Serve at room temperature garnished with oregano.

Dipper Ideas:
1) Roll slices of packaged bread, whichever kind compliments the dip it accompanies, very thin and cut in 4 pieces-triangles, squares or slices. Toast on both sides in the oven and allow to sit out to dry and crisp before serving.

2) Spread an 8 inch tortilla, corn or flour lightly with oil and sprinkle with seasoning or herb of choice. Cut a 4 inch circle out of the center and divide into wedges. Cut the outside rings in 1 inch intervals. Bake in a 350 deg. oven for 10 min. or until dry and crisp. Cool completely.

3) Do the same with pitas, opening each into 2 rounds and dividing each round into 8 wedges

4) Buy grissini, the very thin bread sticks. They snap into 2 inch pieces cleanly and appear a culinary choice rather than an economy measure.

5) Make your own bread sticks. Buy frozen bread dough. You probably won’t need more than 1 loaf per event but working with 1 loaf at a time, divide it in 3 and roll each piece in a 16 inch rope. Cover and allow to rise. Cut that into 1 inch segments and roll each to 6 inches. Lightly brush it with oil, milk or egg white and roll in seeds or sprinkle with kosher salt. Divide into (3) 2 inch pieces and place on a parchment lined baking sheet. When all are done, bake at 450 deg. for15 min. until crisp and golden.

Store all of these items in an air tight container.

Apr 18

Easy Spring Dinners

EASY SPRING DINNERS

Life in both winter and summer is really routine. With the exception of breaks for the holidays in the first and usually a vacation, in the second, schedules are unaltered, not so in spring and fall. Fall, particularly, early fall, is hectic, new schedules are introduced, projects and goals set, groups re-organized and activities introduced. Spring is equally busy with events and milestones, fairs, organizations celebrating summer hiatus, graduations, showers and weddings.

Unfortunately, during any busy time, one of the first things to suffer is family dinner, the prepping, the cooking and especially the serving.  I write about this problem every September and often during the year but for first time I’ve discussed it in spring, because it can be every bit as stressful as fall.  To find suitable recipes, I turned first to my book Can I help?,  which is dedicated to people who cook with children and those just learning to cook.

The recipes below were selected for easy prep. Even those with several ingredients, mainly involve measuring, not chopping or prep cooking. The servings can be simply divided or multiplied and some dishes are acceptable for company presentation.  Most can be made ahead and re-heated or held chilled, either for group or individual serving. Best of all, making these recipes won’t leave you, or your kitchen needing a clean-up.

Please, remember, however, that these dishes are only a sampling of the recipes I have posted for easy, quick dinners for busy people. If you just click the drop down menu in the right margin of any blog page and scroll to September of any year, you’ll find a post dealing with the subject. There are other postings throughout the years on easily prepared meals, even those on specific meats, soups and salads contain simplified recipes. You can find them in the Home Page panorama and the Archives as well. I suggest you start by consult the following blogs first:  Nov.23, 2023,    Aug.21, 2023,  Sept.7, 2023 and   Aug.10, 2023 on fish, the fastest meat to cook.  Additionally look up the post on turkey leftovers on Nov. 23, 2023. The recipes are also good for skinless, boneless, chicken, slices of turkey and pork tenderloin or loin and pork chops.

RECIPES

Chicken with Mustard and Honey: Serves 4- From Can I help? by Joy Wielland  -easy to divide and/or multiply

NOTE: The seasoning ingredients are placed under the skin to help them infuse the meat. 

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.

Chicken in Orange Sauce: Serves 4- From Can I help? by Joy Wielland  

4 large boneless, skinless chicken breasts

4 oz. Orange Marmalade

2 Tbs. soy sauce

1 envelope of chicken bouillon+ 2 cups water OR 14oz. can broth

 Mix marmalade and soy sauce. Slash the breasts diagonally a couple of times and marinate them several hours in the sauce mixture. Remove them and place in a comfortably fitting pan, with a ½ inch of broth in the bottom. Spoon a bit of marinade over the tops and put in a 350 deg. preheated oven. Bake 35-45 min Baste frequently using all the marinade and maintain the liquid level with the broth. Serve the pan juices as a sauce.    

Fruited Chicken Salad: Serves 4
2 cups cooked chicken in large dice
2 cups seasonal fruit-berries or split grapes, melon or stone fruits diced

¼ cup mayonnaise
¼ cup sour cream

Dash curry powder
Sat and pepper to taste
¼ cup or ¼ tsp. fresh chopped or dried mint leaves–optional  
Stir sour cream and mayo together well. Gently toss dressing with other ingredients until well combines. Serve on lettuce.                                         

Poached Salmon with Dill Sauce: Serves 4
4 salmon fillets or steaks – about 24 oz.
½ cup mayonnaise
½ cup sour cream
1-1 ½ Tbs. dried dill weed-depending on taste
Mix the mayonnaise and sour cream with the dill until smooth and chill at least a couple of hours in advance to meld flavors. Boil enough water to cover, in a skillet or pot that easily holds all the fish. Slide the fish into the water and poach 5-8 min. per inch of width until it is opaque, firm and a pale pink. Remove from pot one at a time, and run under cold water until cool enough to slip off the skin and, if using steaks, carefully remove the bones without tearing the meat. Plate and chill the fish, covered to prevent drying if being made in advance. When ready to serve, place the fish and top with equal mounds of the sauce. Garnish with more dill or chopped chives.

Coconut Crusted Tilapia: Serves 4- From Can I help? by Joy Wielland  (The coconut is optional)
4 Tilapia filets – about 1lb
1 cup plain Panko
½ cup sweetened coconut flakes – toasted
½ cup + mayonnaise
Lemon pepper
Step I- Preheat oven to 350 deg.. Toast coconut on a piece of foil until golden, about 4 mins. watching that edges don’t burn. When cool mix with Panko.
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 mins. 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 easier to apply.                                                        Tilapia’s flavor is very mild, only needing a sheer coating of mayo, just enough to make the bread crumbs stick, but it must be mayo, not yogurt. It adds a zing of taste and enough fat to let the fish brown.

Salad Nicoise-Recipe modified for easy prep:  Serves 2-3  Ideally this should be made with grilled Tuna steaks thinly sliced, but canned works well. 

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

(1)15 oz. can whole Irish potatoes. 

1 cup frozen cut green beans

2-3 hardboiled eggs – peeled, halved lengthwise and chilled

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

(2) 5 oz. cans solid white Albacore Tuna in water – drained

Kosher salt 

White wine

Dried tarragon

Fresh ground black pepper

DRESSING RECIPE BELOW

Crain and cut the potatoes in halves. Boil eggs with beans until eggs are hard and the beans still crisp about 10 min. Drain well, run under cold water to stop the cooking and cool. Peel eggs. 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 in the center, and attractively arrange the other ingredients, in separate sections, in a surrounding circle. Sprinkle with the salt and fresh pepper.
Dressing:-Wisk all ingredients together well

2 Tbs. minced shallots – onions will substitute

1 Tbs. dry mustard powder

2 ½ Tbs. red wine vinegar

1 ½ Tbs. fresh lemon juice 

½ cup olive oil
NOTE: In a hurry it’s possible to substitute Caesar or Balsamic vinaigrette

Pork Rosemary: Serves 4- From Can I help? by Joy Wielland                                                                                                                                 Chicken would seem to be a good substitute meat in this recipe.

4 loin pork chops at least 1 inch thick

2 Tbs. oil

3 tsp. FRESHLY ground pepper

3 Tbs. chopped fresh Rosemary plus four sprigs

Kosher salt to finish

Mix oil, rosemary and pepper in wide bowl. Dip the chops in, one at a time, pressing as much of the herb mixture into their surfaces as possible. Put the chops flat in a plastic bag, and spoon over them the rest of the oil and herbs in the bowl. Marinate overnight, or if planning to use later in the week, use the trick of freezing, then thawing in the marinade. Simply place them, frozen, in the bottom of the refrigerator the night before you plan to use them. If they are still a bit frozen the next afternoon, give them an hour or so at room temperature.

Preheat broiler or grill. Again, press as many of the herbs into the meat as possible before placing them in the pan or on the grill. Brown both sides of the chops well, turning twice using

half the marinade to baste them as you start, and the rest as the chops are turned. When browned, move chops to side of grill, or turn oven to 375 degrees, and continue to cook until pork is done, 

about 8 min. Test by making a small slit in one of the chops, or by using a thermometer. Sprinkle lightly with kosher salt and serve garnished with a sprig of rosemary.

Santa Fe Pie: Serves 6- From Can I help? by Joy Wielland 
1 lb. ground beef – or sausage or a mix
1 green pepper diced
1 large onion diced
1 ½ cups minute rice
2/3 cup water
(2) 14 oz. cans Mexican style stewed tomatoes
8 oz. shredded Mexican blend cheese
(1) 10 oz. container refrigerated pizza crust
In a lightly sprayed skillet, cook meat, onion and pepper over medium heat, until meat is brown and vegetables are soft about 5 min. Add rice, tomatoes and water. Bring to a boil. Pour mix into a lightly greased 13 x 9 inch baking pan or casserole. Stir in 1 ½ cups cheese. Cover with the pizza crust, cutting 6 to 8 slits in the top. Bake in a preheated 425deg oven for 10 min. Sprinkle remaining cheese over the top and bake until crust is golden and cheese bubbles.

Pork Loins with Apricot Glaze: Serves 4- From Can I help? by Joy Wielland  

(2) 1 lb. Pork Tenderloins – Commercially prepared in plastic sleeves*

(1) 12oz jar apricot preserves

¼ cup Balsamic vinegar

1Tbs Teriyaki sauce

3 tsp. minced fresh ginger-powdered will do

2 tsp. minced garlic

1 tsp. Tabasco sauce

Kosher salt

Ground pepper

1 tsp. salt – divided

1 tsp. pepper – divided

Remove wrappers from pork and pat dry. Rub each with ½ tsp. salt and ½ tsp. pepper. Heat grill or broiler. While heating grill or broiler, melt jam in a small saucepan with vinegar, Teriyaki sauce, Tabasco, garlic and ginger. Brush meat with glaze and place on a foil lined pan or on grill and cook 4 inches from heat source 10-15 min for the grill, 15 – 20 min. under the broiler, basting and turning every few minutes, until internal temperature reaches 150 degrees. Allow to rest, tented under foil 5 min., before slicing.

Make a Sub Antipasto: Serves 4- From Can I help? by Joy Wielland  For those who love subs this is a do-it-yourself opportunity. For those who want something lighter it’s simply a salad. Surprisingly, nearly all the ingredients can be found, in quantity quoted in a dollar store.
4 0z.Genoiasalami or pepperoni
4oz.Deli sliced ham
6 oz. sliced or cubed cheese- Swiss, Cheddar or Provolone – not American
2 small onions sliced thin or 1 bunches scallions trimmed
(1) 5 oz. can black olives -optional
(1) 5oz. jar stuffed green olives -optional

4 plum tomatoes sliced
4 hard-boiled eggs sliced
(1) 12 oz. jar pepperoncini – or banana peppers – optional
1 head Boston (Bibb lettuce) or Romaine –leaves separated or ½ head iceberg lettuce shredded
Accompaniments  for table-
1 bottle Italian or balsamic vinaigrette
Shakers of salt, pepper, garlic powder, basil and oregano
4-6 Italian rolls – sliced open
Arrange all the ingredients but the accompaniments one on a large platter. Place the others near 

and let people make subs or fill salad plates. I strongly advise offering all of the options, but it’s a matter of preference.

Frank, Bean and Potato Casserole: Serves 4- From One Pot Meals by Bon Appetit-A child can actually put most of this dish together.
8 hot dogs cut in 6ths to make 48 pieces
(1) 15.5 oz. can pinto or kidney beans – drained juice reserved
(1) 14.5 oz. diced tomatoes – drained juice reserved
2 cups frozen cut green beans
1 Tbs. oil
1 onion thinly sliced
1 envelope bouillon powder-beef, chicken or vegetable
4 potatoes
Salt and pepper to taste
Cook onion in oil until soft. Mix the bouillon with reserved tomato juice and bean juice combined to make 1 cup. Add to pot along with all the other ingredients except the potatoes. Ring to a boil, add more reserved juice if necessary to get a stew-like consistency. Pour into a 1 qt. casserole. Microwave the potatoes about 2 min, until just crisp. Thinly slice and arrange to completely cover the top of the casserole. Bake at 400 deg. for40 – 45 min. until potatoes are golden. Serve hot. Can also be cooked in individual pottery bowls and re-heated when needed.

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