PORK- THE WHITE MEAT FOR WINTER

As usual in January, the supermarkets are featuring pork. Traditionally a product of the fall harvest rather than the spring one, it’s long been considered the go-to meat for winter. The mild flavor, which goes so well with fruits and vegetables, plus the fact that it stands up to long cooking, makes it the perfect meat for the stews and roasts that are the basis of the hearty meals we love in cold weather.

Labels can be confusing in buying pork. As with other meats, loins are the choice cuts, but the roasts we normally see are from the front of the animal not the rear. That region is reserved for processing into ham. A ‘Picnic’ or ‘Boston Butt’ roast is from the shoulder, not the haunch and unsmoked meat from the haunch is labeled ‘fresh ham’ not ‘pork’.

Pork’s ability to combine with other flavors prompted its promotion, several decades ago as “The other white meat”. At the time, the target of the campaign was presenting it as a replacement for veal, which had always been expensive and was becoming considered inhumane. Pork was now presented in all the cuts traditional to veal, cutlets, scaloppini, and tenderloins. At the same time, boneless skinless chicken parts and tenders, as well as turkey tenderloins and breast cutlets were introduced. Of course the extra labor raised their prices and suddenly pork was in competition with poultry.

Today pork is valued for on its own merits, especially in its starring roles in ethnic dishes from various cuisines Hispanic, Asian ones and our own Southwest to name a few, and has also become an automatic selection for many classic dishes particularly those using veal chops or escalopes. Though poultry can often substitute in recipes for these smaller cut of veal too, it can’t handle the larger ones for legs, stuffed loins or crown roasts. They require pork, making it, in those cases, truly “the other white meat”.

Conversely, the one problem with pork is its restriction from several diets and here it’s poultry to the rescue. In my book Dinners With Joy, I include replacement suggestions with every pork recipe, and I do the same here. For the lighter dishes, white meat of chicken, even tenders, will do, but for the recipes which require deeper flavor dark meat is better. By the same token, the heartier dishes are better served by using turkey, again white and dark meat depending on the depth of flavor needed. Turkey tenderloins are logical replacements for pork ones. There’s turkey bacon and turkey ham to stand in for the real things. Turkey ham can even be baked whole like a real one.

So give pork a try. It’s available, affordable, versatile and every bit as nutritious as the red meats, although lower in calories. The Picnic or Butt roasts are more economical than the loins and chops and can be easily divided into different cuts, cutlets, slices to be used as loin chops, cubes, and even small lobes for roasting. For once, I advise paying a bit more for the boneless roast if you plan to divide it. Unlike other meats, pork bones don’t boil into a flavorful broth.

For additional recipes see my blog of April 12, 2014 One Roast-5 Dinners-Pork, in the site archives. It includes recipes for Pork and Sauerkraut, Roast Pork Au Jus, Pork with Cranberry-Wine Sauce, Pork Tagine, and Pork Paprika Over Pasta.

EAST-WEST PORK BIRDS: Serves 4
4 lean slices center cut pork chops or pork cutlets (use turkey scaloppini)
2 tsp. ground fennel seed
1/3 tsp. cinnamon
½ tsp. garlic powder
1 ½ cups apple juice or more
1 envelope chicken or beef bouillon
2 cloves
1/3 cup thin celery slices
2 kale leaves-thick stalks removed
½ small onion thinly sliced
18 dried apricots- 12 julienned
Pound the pork to an even thinness. Cover the kale leaves in water and microwave 10—20 sec. to slightly wilt. Spread seasonings over meat slices. Pile, in order, celery, onions, julienned apricots and kale equally in center of meat slices. Roll meat and secure with skewers. Place meat rolls in a pan with bouillon, cloves, remaining 6 apricots and enough apple juice to come 1/3 up the sides. Bake at 350 deg. 1 ½ hrs. basting occasionally and maintaining liquid level. Remove cloves. Serve hot with juice.

PORK CHOPS BASIL: Serves 4
This is an old family favorite, and it also works well for roasts, consult charts for times per pound. It can be refrigerated for three days, or even frozen for two weeks, after the baking, so it can be made ahead and quickly ready on a rushed night. Veal chops or turkey cutlets may be substituted for the pork.
(8) ½ inch thick center pork chops well-trimmed (or boneless chicken thighs pounded to an even thinness)
½ cup flour
1 Tbs. garlic powder
2 Tbs. dried basil
½ a small can frozen orange juice concentrate or 1 cup apricot nectar
Water to dilute orange juice to equal 1 cup
¼ cup cream sherry (for a bolder taste use 1 jigger whiskey, rye or scotch)
Sprinkle half the garlic powder and half the basil in the bottom of an oven proof dish or pan that will hold the chops closely but not overlapping. Dredge the chops in the flour, by shaking in a plastic bag, one at a time, making sure they’re well coated. Place in pan, and sprinkle the rest of the garlic and basil over them. Cover and seal the pan with foil. Bake, preferably at 250 degrees for 2 hours, but acceptable at 350 degrees for one hour. Remove from oven, turn on broiler, and carefully lift foil. Mix orange juice with the sherry and just enough water to come almost to the top level of the chops in the pan, and pour over the chops. Broil until chops brown and the sauce thickens.

PORK IN PEPPER SAUCE: Serves 4
This dish can be done two ways – on a grill – Method A – OR in a skillet – Method B. Either way the sauce is made first. Turkey can be substituted or veal.
@ 11/2 to 2 lbs. pork loin or loin chops cut –
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A). in 4 thick slices, or chops, for the grill (bone-in chicken thighs with skin)

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

2 tsp. minced bottled garlic
1 tsp. dried basil
1 medium onion –chopped
(1) 7 oz. jar roasted red peppers*
1 tsp. oil
1/8 tsp. lemon pepper
¼ cup White wine
2 Tbs. butter – for Method B
To make sauce: Microwave onion in oil with lemon pepper 1 ½ min. Drain peppers, blend with onion, basil, and garlic to a puree. Add the wine.

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

Method B: Melt the 2 Tbs. butter in a skillet over medium heat and brown meat on both sides. Pour sauce over the meat, reduce heat and cover. Simmer gently for 8-10 min., until pork is done.
*Other varieties of roasted peppers or chilies can be added to taste as can hot sauce, but be aware if using Method B that the longer hot spices are cooked the hotter they become.

Mushroom Stuffed Pork Loin with Wine Sauce: Serves 6
3 lb. boneless pork loin roast (the best alternate is beef tenderloin or round roast-adjust cooking times)
(1) 10 oz. box chopped spinach – thawed and well drained
8 oz. canned mushrooms sliced or stems and pieces – drained
Ground nutmeg
Salt and pepper
1 large onion in small dice
1 cup + beef broth
2 Tbs. oil
3 cups red wine
Butterfly the roast by slicing it lengthwise down the center almost through. Open it like a book and make similar slices down the length of each side in the center. Cover the meat with plastic wrap and pound to an even thinness. Spread the spinach evenly over the surface, leaving a 1 inch margin on 3 sides, but not on one edge of the first cut. Sprinkle lightly with nutmeg, and top with the mushrooms. Roll up the meat, starting with the side with no margin and tie with string every inch or so, securing the roll. Rub the outside lightly with salt and pepper, place in a roasting pan and cook in a preheated oven (350 deg. for pork) according to directions for cut.* When the roast reaches desired doneness, plate and let rest a few minutes. Serve in thin slices.
Meanwhile, sauté the onion in oil in a saucepan until soft. Add 3 cups wine and allow wine to cook down, adding in beef broth to maintain original level of liquid-about 1 cup total. When it reaches desired strength, add salt and pepper to taste. Can be made ahead and reheated. Serve warm with roast.
*Pork takes about 2 hours to reach 150 deg. at 350 deg.
*Beef tenderloin should be cooked at 500 deg. for 30 min. or until temperature reaches 145 deg. for medium rare.
*Beef round should be cooked as tenderloin if wanted rare, but as pork if desired well done. Remember, the longer beef cooks the tougher it gets, unless being stewed or steamed to tenderness.

Spicy Pork: Serves 6
3-4 lb. pork cut in 2>3 inch cubes (use chicken thighs and reduce cooking time to 2 hrs.)*
2 Tbs. EACH oil, chili powder, chile flakes, chopped cilantro, chopped parsley
½ Tbs. EACH seasoned salt and ground cumin
1Tbs. EACH minced garlic, dried oregano and black pepper
1 cup EACH diced onion and chicken broth
In a large bowl mix all ingredients but broth. Toss to coat pork well and marinate, chilled, at least 4 hrs. Put the mixture in a Dutch oven or covered oven-proof pot; add broth and cook in a preheated 350 deg. oven for 3 ½ to 4 hrs. until meat is fork tender. Serve hot in bowls or over grain or pasta.
*This might be interesting with whole drumsticks

RECIPES TO LIGHTEN THE WINTER MOOD AND YOU

We’re into the New Year, and for a lot of people, especially those facing the brunt of Winter, like me, it feels more like the morning after than a fresh start. The idea of facing the winter blahs isn’t improved by the prospect of dealing with diet deprivation to get rid of the effects of over-eating during the holidays either. But what if it didn’t have to be hard? What if we could lose weight and have tasty, enticing meals to look forward to each day? Wouldn’t that make the short days brighter and if everyone around the table was enjoying them too, wouldn’t that warm the cold evenings a bit?

Well, it is possible to have flavorful meals that will help you curb your weight, but you have to be willing to do 3 things.

• Put all canned and packaged foods and/or mixes to the back of the pantry or freezer shelf.
• Brush up on spices, herbs, condiments and use of citrus fruits in flavoring
• Come to understand carbohydrates and how they work

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It’s well known that protein builds muscle, fiber keeps the digestive system running and carbohydrates give us the energy to do everything from blinking to building the muscles to run a marathon. It’s also well known that there are two classes of carbs; simple and complex. The simple are sugar based foods like candy, which are quickly absorbed into the bloodstream giving a quick burst of energy. The complex are slowly absorbed and account for our ability to move through life.

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

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

Which brings us to a group of carbs that is often confusing, the dreaded ‘whites’ or ‘starchies’. These are whole foods that have been refined or processed to make the products in which they are used as

Ingredients, lighter, smoother or more easily combined with other flavors. Refined flours are used in baked goods and pasta, cornstarch to thicken gravies and sauces and white rice in desserts, soups and as bedding; all famous enemies of dieters. They have not become simple carbs, but like simple carbs they enter the bloodstream quicker and lack the fiber to satisfy hunger, encouraging larger or second helpings; in other words, over eating.

So it’s very important for anyone interested in their weight, or, in fact, healthy eating in general, to be informed about carbohydrates. I deal fully with the subject in my book How to Understand Carbohydrates, So They Don’t Go To Waist, available on this site, Amazon and our Etsy store.

The recipes below are full flavored low carb ones from my menu cookbook Dinners With Joy, also available on this site as well as on Amazon and our Etsy store. As I do in the book, I’ve included recipes for side suggestions which are also low carb. So happy eating!

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

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

MINUTE STEAKS IN WINE SAUCE: Serves 4
“Minute Steak” applies to any piece of beef, about ¼ inch thick, that can be “pan fried” to acceptable doneness in about 1 minute. Because of the reduced cooking time, less tender cuts, such as Round, become an option or even the paper thin, “frizzled” beef, used for Philly Cheese Steaks. However, the real beauty of this recipe is that the sauce is made separately, and can be used for leftovers, regular sized steaks, or even as a quick cover for Deli beef, julienned and served over rice
(8) Minute Steaks
2 Tbs. butter
2Tbs. oil
1 medium onion halved and sliced very thin
2 cloves minced garlic or 2 tsp. jarred
1 envelope beef bouillon granules
1 cup water
1 Tbs. cornstarch
¾ cup red wine
2 Tbs. brandy
Ground pepper
Kosher salt
1 tsp. tomato paste or Kitchen Bouquet
4 oz. fresh mushroom slices or (1) 4oz can stems & pieces (optional)
Melt butter in a skillet over medium heat. Sauté onion and garlic about 2 min. Add everything else but the meat, to the pan. Stir until sauce thickens, about 3 min add salt and pepper to taste. Add Kitchen Bouquet if the sauce lacks color. Pour sauce into a small saucepan and keep warm over low heat. Raise heat under skillet to high. Add steaks and brown quickly and evenly, about 1 ½ – 2 minutes. Do not overcook. Plate steaks and top with sauce.

Suggested Sides: Artichokes: This is such a quick meal, you don’t want time consuming sides 1 can artichokes or (1) 10oz frozen box, thawed. 2 jarred red roasted peppers in thin strips, 1 medium onion sliced thin, 1 tsp. dried thyme and 1 Tbs. butter. Sauté the onions in the butter over medium heat until the onion softens @ 3 min. Add the other ingredients and cook until heated through @ 5 min. If directions on artichoke box indicate the need for longer cooking, add them first, cover and cook the required time, allowing at least 3 min. of uncovered cooking with the other ingredients at the finish. Salt and pepper to taste.
Green Beans: 1lb. fresh or frozen, whole or cut, cooked to crisp tender and garnished with a drizzle of oil and sprinkle of lemon pepper.

PORK CHOPS WITH CARMELIZED ONIONS: Serves 4
A very mild dish, so the best substitutes would be turkey or chicken thighs.
4 fairly thick loin or center pork chops @ 2 lbs.
5 large onions sliced @ 3/8 of an inch thick
1 tsp. sugar
1 Tbs. minced garlic
@ 2 cups chicken broth = 1 can Condensed Broth
2 Tbs. butter
2 Tbs. oil
¼ cup Madera wine
Melt butter in a skillet over medium heat and brown chops well. Remove from pan, add oil and sauté onions with sugar until a golden color and translucent add garlic and cook 1 min more. Lower heat and return chops to pan, covering them with the onions. Add the broth, cover and cook 40 min. Plate chops, with onions over them. Add the Madera to the broth and deglaze the pan. Bring the liquid to a boil and simmer for 1 min. to reduce it slightly then pour over chops and serve.
Suggested Sides: Squash: 2 boxes. 10 oz. each, cooked squash. Drain well, mix with 1 Tbs. butter, salt, pepper and sugar to taste. Heat in microwave according to package directions Herb Roasted Carrots: Toss 1 lb. baby carrots with 1 Tbs. oil and 1 Tbs. dried crushed rosemary or thyme. Bake on a foil lined sheet for 20 min. at 400 deg. Toss with ½ Tbs. balsamic vinegar and roast 8 min. more.
Spinach Pie: (2) 10oz boxes of chopped spinach, thawed and squeezed of excess water, mixed with 2 envelopes beef or chicken broth, and 2 eggs. Pour into a greased casserole, sprinkle ground nutmeg on top and bake 350 degrees for 30 min. Both sides can be cooked along with the entrée.

PORK IN PEPPER SAUCE: Serves 4
This dish can be done two ways – on a grill > Method A – OR in a skillet >? Method B. Either way the sauce is made first. As usual turkey can be substituted or veal.
@ 11/2 to 2 lb. pork loin or loin chops cut –

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

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

2 tsp. minced bottled garlic
1 tsp. dried basil
1 medium onion – chopped
(1) 7 oz. jar roasted red peppers
1tsp oil
1/8 tsp. lemon pepper
¼ cup White wine
2 Tbs. butter – for Method B
To make sauce :Microwave onion in oil with lemon pepper 1 ½ min. Drain peppers, blend with onion, basil, and garlic to a puree. Add the wine.
Method A: Put the sauce in a small pan. Grill meat. Warm the sauce as pork is finishing, pour over the meat and serve.
Method B: Melt the 2 Tbs. butter in a skillet over medium heat and brown meat on both sides. Pour sauce over the meat, reduce heat and cover. Simmer gently for 8-10 min., until pork is done.

Suggested Sides:. A Quick Vegetable Medley. Thaw and drain ½ a 1 lb. bag frozen cauliflower. Slice 2 zucchini, 1 large onion and 1 stalk celery. Pour 1 Tbs. oil in a microwave safe bowl, toss with celery and cook on high 2 min.; add cauliflower and cook 1 min. add onion and cook 1 min.; add squash and cook 3 min. more adding ½ tsp. EACH dried basil and oregano and ¼ tsp. garlic powder. Add salt and fresh ground pepper to taste.

CHICKEN IN LEMON-WINE SAUCE: Serves4
A classic dish, with recipes found in various forms, but always a good choice.
4 boneless, skinless chicken breasts
¼ cup flour
2 Tbs. cooking oil – -canola
2 Tbs. butter
1 small onion diced
2 cloves garlic sliced
1 lemon – zested and juiced
1/3 cup white wine – – recommend dry vermouth
¾ cup water
1/2 envelope chicken bouillon granules
½ cup chopped fresh parsley – – or 2 Tbs. dried
2 tsp. garlic powder
Pound chicken between two pieces of plastic wrap, to an even thickness, and dredge in flour, shake off excess. Place 1 Tbs. oil in a skillet over medium heat and begin to cook chicken, add 2 Tbs. butter, and brown chicken in both sides – @ 6 min. total. Remove chicken to a plate. Add 1Tbs. oil to pan and sauté onion until soft @ 2 min., Add sliced garlic and sauté 1 min, more. Add wine, and deglaze pan by scraping all the browned bits from the surface with a wooden spoon. Add water, bouillon powder, 1 Tbs. lemon juice, and return chicken to pan. Reduce heat and cook, uncovered, over medium- low about 8-10 min. until chicken is done and sauce thickens.
Meanwhile, make what the Italians call “Gremalata” by mixing the parsley, garlic powder and lemon zest in a small bowl.
Plate the chicken pieces individually with sauce. Top each with a small portion of gremalata, and pass the rest.
Suggested sides: 1 lb. Fresh Sugar Snap Peas. Blanch in boiling water @ 2 min. Drain and toss with 1Tbs. olive oil and 1/8 tsp. lemon pepper.
Herb Roasted Carrots: Toss 1 lb. baby carrots with 1 Tbs. oil and 1 Tbs. dried crushed rosemary or thyme. Bake on a foil lined sheet for 20 min. at 400 deg. Toss with ½ Tbs. balsamic vinegar and roast 8 min. more..

PEPPER CHICKEN ROLLS: Serves 4
4 boneless, skinless chicken breasts or 8 boneless, skinless thighs or a mixture
4 bottled roasted red peppers
(1) 4oz jar of mixed olive Tapenade OR next 5 Ingredients combined
12 pitted ripe olives chopped
12 pitted green olives chopped
3 cloves garlic chopped or 1 1/2 tsp. bottled
1 small canned jalapeno chopped (optional)
Olive oil to moisten the above
2 tsp. dried basil
2 Tbs. butter
2 Tbs. oil
1 envelope chicken bouillon granules
1 1/3 cups white wine
¼ cup flour—or less
Toothpicks
If using the Tapenade, then add the garlic, pepper and basil to it. If making it, chop the olives, garlic and pepper together and add the basil and olive oil.
Prepare chicken by pounding very thin. Butterfly the red peppers by slitting each on one side, and lay one over each breast or ½ over each thigh. Spread an equal portion of the olive mixture down the center of the pepper, leaving a 1 inch margin all around. Roll the chicken, starting with the narrower short side and secure with toothpicks. Sprinkle the flour over the chicken rubbing lightly to spread it. Don’t press or the stuffing will leak out.
Heat 1 Tbs. of butter and 1 Tbs. oil in the skillet over medium heat. Brown the chicken, first seam side down, then the top, adding more oil as needed. Be careful not to let it stick. Turn the top side up; add the last of the butter, the wine and the bouillon, stirring to combine. Reduce the heat to low, cover and simmer 10 min. until the chicken is cooked, and the sauce thickens. If the sauce seems too thin, continue to simmer for a few minutes with the lid off.
Suggested sides: Spaghetti Squash Jardn: Halve and seed a small -@ 4 lb. – spaghetti squash. Cover and refrigerate one half. Microwave the other in ½ inch of water, on high 9 min. Cool and drain. Slice 1 small zucchini, 1 small yellow squash and ½ a small onion add 1 Tbs. oil and ¼ tsp. lemon pepper and microwave 2 min. Add 2 chopped tomatoes and Microwave 1 min. Using a fork, remove the meat from the squash. It will come out in spaghetti-like strands. Combine everything together in a bowl, and microwave to heat through before serving. Check seasonings.

COCONUT CRUSTED TILAPIA: Serves 4
4 Tilapia filets – about 1lb
1 cup plain Panko
½ cup sweetened coconut flakes – toasted
1/3 cup mayonnaise
Lemon pepper
Preheat oven to 350 deg. Toast coconut on a piece of foil until golden, about 4 min. watching that edges don’t burn. When cool mix with Panko SEE note below.
Step 2 – Place fish on a lightly oiled cooking surface, a pan or baking sheet. Completely cover the tops with a thin sheet of mayonnaise, more like a veneer. Dust lightly with lemon pepper.
Step 3 – Sprinkle with Panko-coconut mix, and bake 8 min. per 1 inch width of filet, until top is golden, fish puffs slightly and edges bubble. Serve at once

Note: I put the breading mix in an empty herb bottle with a shaker top. It’s easy to apply, and any extra can simply be stored in the bottle.
Suggested Sides: Baked Tomatoes: 4 large tomatoes, tops sliced off, but don’t hollow out. Slide 4 slivers of butter into each tomato, top with breadcrumbs, Parmesan cheese and dried parsley. Broil on a lower shelf until tomatoes are soft and topping bubbles.er
Asparagus Spears: Snap the woody stems off 1 lb. fresh asparagus and microwave with about ¼ cup water for 3-9 min. depending on size until crisp tender. Drain and marinate in vinaigrette of choice until serving.

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

Skin the salmon and bake on a non-stick surface at 350 deg. for 5 min, per inch of width or until flakes.  When fish is done, put greens in a flat-bottom dish, top with oil if using, tomatoes with juice and garlic. Microwave for 1-2 min. until greens are slightly wilted and tomatoes are warm.  Plate greens topped with tomatoes and place a piece of fish diagonally across each plate. Serve at once.
Suggested side:4 small white potatoes, washed, dried and lightly pierced with a fork in the tops, and microwave, on a paper towel, 2-3 min. Split and rub with butter then run under broiler to brown.

HOW TO PUT A PARTY FACE ON LEFTOVERS

Here we are in the last, and arguably the most festive week of the most festive month of the year in many countries, especially this year with Hanukkah beginning Dec. 24^th. It’s also a unique time because it’s transitional. On the one hand, it’s hard to believe that the long holiday season, six weeks in the U.S., is over in a few days, yet the transformation to a normal lifestyle has already begun, at least in the food world. Markets aren’t featuring baking supplies, or even sweets, and the food gurus are now preaching how to deal with the effect of party over-eating not how to avoid it.

On Dec. 23, 2015 I wrote: “The pressure of the big dinner is gone but we’re still in holiday mode because New Year’s is coming up. It’s the perfect time to make good on all those promises to “Get together over the holidays.” Whether we have time to plan these gatherings or they’re impromptu we want whatever we serve our guests to be welcoming and well received, but we’re shopped out, tired of cooking, with a refrigerator full of leftovers and no desire to add more. The solution is to use some of the leftovers and/or pantry items, but what and how to do it quickly is the question.”

In that post, available in the site archives, (click ‘Blog’ on the header, then pick month, and year from the drop-down menu on the right side) I give a lot of recipes on re-cycling leftovers into fresh party foods. I’m adding several more, but the best answer to the above question is in how we serve them. Carbs are donning the black hat again. I’ve always been surprised on my New Year’s Day open houses how little of the breads and rolls are consumed. Slivers of the Christmas cakes are still popular, but often just a cookie with coffee or a cup of eggnog is enough.

People are bypassing the sauces, pastries, rich casseroles and au gratin dishes in favor of salads and plain presentations. They prefer simply sliced meats, seafood, salads, greens, fruits and vegetables with cheese only crumbled as garni. The old idea of ‘passing off’ left-overs in a sauce or paired with a starchy food doesn’t play. What’s needed now is a 21^st century take on using fresh ingredients to create taste and give the appetizing, healthy appearance of a ‘new’ dish, which it actually is. So read on to see some ‘How Tos’….whether for entertaining or a family dinner.

RECIPES: Please see the site Archives, as directed above, for leftover recipes from past years

MEATS: These recipes unless stated are acceptable for poultry or beef.
Spinach Cranberry Salad: Serves 4—Romaine or any other lettuce can be substituted. See notes for beef.
(1) 6oz. package spinach or other greens
2 cups=1/2 lb. chopped cooked poultry or beef
½ medium red onion thinly sliced
1/3 cup craisins (cooked mushrooms or sliced black olives for beef)
2Tbs. chopped toasted walnuts or pecans
2 Tbs. crumbled feta cheese (Blue cheese for beef)
¼ cup raspberry vinaigrette (balsamic for beef)
Combine first 4 ingredients, and toss gently. Sprinkle with nuts, add dressing and garnish with cheese.

Greek Salad: Serves 6
¼ -1 lb. thinly sliced cooked meat-poultry, beef, pork or lamb
6 cups mixed torn lettuces- Romaine, green, spinach, arugula
½ small red onion thinly sliced
3 plum tomatoes cut in wedges
1small red bell pepper in julienne
½ cup sliced kalamata olives sliced
½ cup crumbled feta cheese
1/3 cup olive oil
1/3 cup red wine vinegar
1 Tbs. Dijon mustard
1 Tbs. dried parsley
1 tsp. dried oregano
¼ tsp. garlic powder
Salt and pepper to taste
Wisk together last 7 ingredients for dressing. Gently toss first 6 ingredients with dressing and garnish with the cheese.

Stuffed Peppers: Serves 4
4 large bell peppers-tops and seeds removed
¼ cup chopped onion
3 Tbs. chopped parsley = 1 Tbs. dried
1 lb. slivered cooked meat-poultry or beef
2 tsp. grated fresh gingerroot= ½ tsp. powdered ginger
2 Tbs. Worcestershire Sauce
1 Tbs. Soy sauce
1 cup cooked brown rice
15 oz. tomato sauce-divided
Boil peppers covered in water 1 min. Microwave onions 2 min. on high. Combine first 7 ingredients with 2 Tbs. tomato sauce, then add rice with 1 cup tomato sauce mix well and stuff peppers. Place upright in a lightly greased casserole with ½ inch water and bake at 350 deg. for 25-30 min. Serve remaining tomato sauce, heated, on the side.

Jicama Salad: Serves 6
4 cups diced cooked meat poultry or beef
4 stalks of celery sliced
1 1/3 cups diced jicama
1 small onion diced
4 redskin potatoes cooked and diced
2 Tbs. parsley flakes
4Tbs. dill weed
2 cups plain yogurt
Salt and pepper to taste
1 cup bean sprouts
6 cups torn greens for bedding
Stir the yogurt and dill with salt and pepper to taste. Lightly toss first 7 ingredients with the yogurt mix. Arrange a platter lined with the greens, garnish with the sprouts.

Nutty Squash Salad– Serves 4
1 EACH medium zucchini and yellow squash cut into 2 inch spears
2 cloves garlic minced
1/3 tsp. adobo seasoning
½ lb. cooked meat cut in ½ inch dice-poultry or beef
½ tsp. dried crushed rosemary
½ cup chopped toasted walnuts
¼ cup shredded provolone cheese
5 cups Bedding greens OR cooked rice, couscous or quinoa
So, icks.org generic levitra it is time to infuse life in your relationship and get your marriage back on the road shift the alignment which ends up in allowing the car to consume more fuel than usual. It gets you from any place of the country. buy cheap levitra In this condition, male s reproductive system sample cialis finds problems in receiving rigidity. Currently, two-way radios are used widely across all businesses and industries for an efficient management of cost viagra online http://www.icks.org/html/02_editorial_advisory.php operations. Saute the squash in the oil with the garlic and adobo seasoning until just tender, stirring occasionally about 5 min. If planning to serve warm over a grain, add the meat, rosemary and walnuts and heat through. If serving cold allow the squash mix to cool, before adding the other ingredients and serve over greens. Garnish with the cheese.

Vegetables: These recipes are great for both family meals or for entertaining, especially if you have lots of leftovers to use up, or just buy frozen. All go well with any type of sliced roast to make a light supper.
Green Beans with Oranges: Serves 4- Add ½ cup cooked ham or turkey per person to this and it can become a full entrée salad.
1lb. whole or cut green beans-frozen is fine
2 oranges cut in half and segments removed
1 firm apple in thin wedges
1 small onion thinly sliced
½ cup toasted chopped walnuts
½ cup orange juice
1/3 cup oil
2 Tbs. honey
Dash hot sauce
1 Tbs. poppy seeds
Salt and pepper
Cook beans until crisp tender, drain and cool. Whisk juice, oil, honey, hot sauce, seeds, salt and pepper, bring to a boil and let cool.. To serve toss all ingredients together with dressing in a bowl. Optionally, mound vegetables on a lettuce lined platter.

Nutty Green Beans: Serves 4
1 lb. cut green beans- frozen is fine—cooked to crisp tender and cooled
¾ cup chopped pecans
½ tsp. salt
½ small onion in fine dice
1 ½ oz. crumbled blue cheese
1 Tbs. +1 ½ tsp. olive oil
1 tsp. red wine vinegar
¼ tsp. spicy brown mustard
Saute nuts in 1 ½ tsp. oil with salt in a skillet until toasted, stirring, over medium heat about 1 min. Drain on paper towels. Whisk oil, vinegar, mustard together and pour over beans, onion and nuts, tossing gently. Top with cheese.

Pea Salad: Serves 8
1 lb. cooked peas
2 large leaves Romaine lettuce halved lengthwise and thinly sliced crosswise
½ cup sliced celery
1/3 cup finely chopped red bell pepper
1/3 -1/2 cup mayonnaise
2 Tbs. raspberry vinaigrette
¼ tsp. EACH dried oregano and basil
6 oz. shredded cheddar cheese
Pepper to taste
3 Tbs. crumbled bacon for garnish
Whisk mayonnaise, vinaigrette and seasonings then toss gently with the other ingredients. Chill 24 hrs. Top with bacon before serving.

Sautéed Orange Cabbage: Serves 4—This dish goes well with everything and it’s guiltless. I always have cabbage left over from the Cole-slaw I make for Christmas, so it’s perfect for another dinner.
1 medium head cabbage-shredded
1 medium onion chopped
Zest of 2 oranges and juice of 1
1 Tbs. oil
1 Tbs. sugar
½ cup red wine vinegar
Salt and pepper
Sautee onion in oil over medium, heat until soft, about 5 min. Add all other ingredients and cook about 15 min. until tastes are melded. Serve at room temp or warm.

Squash and Stuffing: Serves 8- People always want to know how to use up stuffing. I have a great soup recipe in the Archives for it, but this is another that will do for guests or even for a winter party. I don’t usually use canned soup, I only have 3 recipes, but this is such a good solution to the problem.
6 oz. pkg. stuffing OR 2-3 cups left-over stuffing
4 medium summer squash or zucchini sliced
1 medium carrot thinly sliced
1 small onion finely diced
(1) 10 ½ oz. can cream of chicken or mushroom soup
1 cup sour cream
Pepper to taste
Cook squash and carrot in a small amount of water to tender 8-10 min. drain. Mix stuffing and spread ½ in the bottom of a lightly greased 2 quart casserole. Mix vegetables with soup, sour cream and seasonings, spread over stuffing. Top dish with the rest of the stuffing and bake at 350 deg. for 35-40 min. Serve hot.

Party Artichokes: Serves 4-6- this is a dish that dresses up any table and is always ready in the pantry. It can also be made from fresh ingredients using this recipe

2) 15 oz. cans of artichoke hearts
½ cup diced tomatoes- drained if canned
½ cup diced peppers-jarred fire-roasted are fine
1 clove chopped garlic or ¼ tsp. garlic powder
½ tsp. EACH of dried basil and oregano
¼ cup shredded Parmesan cheese
1/3 cup bottled balsamic, red wine or Italian vinaigrette dressing or Caesar
Lettuce for lining the platter
Marinate tomatoes, peppers and garlic in dressing for 30 min. Arrange artichokes over lettuce, spoon dressing over and top with cheese.

11 COLORFUL SALADS TO BRIGHTEN YOUR HOLIDAY DINNERS

A couple of weeks ago I mentioned the elaborate gift fruit baskets sold in food markets in December. Try as I can, I can’t peg when they disappeared; 10 years ago? More? It’s like seeing one of those catalogues with a Retro section filled with items you hadn’t realized were no longer on store shelves. What I do remember is the way they showcased the fresh citrus fruits that were just coming to market. True we had just celebrated the fall harvest, but it is a long way until spring and those grapefruit, oranges and kumquats, another thing I haven’t seen in a while, tasted like warm sunny days.

The baskets are gone, and their fruits now regulars in the produce section, but our love of the taste of citrus in December is still the same. Proof of this is the way we greet the arrival of boxes of Clementines and bags navel oranges in the markets at holiday time. So it’s only fitting we add some fruit to our holiday menus and the perfect place to do it is in the salads. Their job is to give our taste buds a refreshing change from the heavier entrée flavors, and what can do that better than a touch of citrus?

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

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

CITRUS FRUITS:
Citrus in Champagne Vinaigrette: Serves 8-10
1)Meat of 2 navel oranges and 2 pink grapefruit, ½ cup toasted, slivered almonds. ½ cup thinly sliced red onion, 1 small head of radicchio and 2 heads red or green leaf lettuce in bite-sized pieces, 1/3 cup crumbled blue cheese.
2) Dressing: Whisk ½ cup champagne vinegar, 1/3 cup olive oil, 2 tsp. Dijon mustard, salt & pepper to taste.
3) Toss onion and lettuces, gently mix in fruit and nuts with dressing; sprinkle cheese over top.

Grapefruit Salad: Serves 6
1)Meat from 3 grapefruit, 2 thinly sliced pears,1/4 cup craisins, ¼ cup chopped, toasted pecans, 5 cups mixed greens, 1/3 cup crumbled blue cheese
2)Dressing: Whisk ¼ cup grapefruit juice,2 Tbs. EACH oil and balsamic vinegar, salt & pepper to taste
3) Gently toss all ingredients with the dressing. Top with the cheese.

Spicy Orange Salad: Serves 6
1) Meat of 6 navel oranges, 4 cups chopped Romaine lettuce,1 Tbs. minced fresh cilantro
2) Dressing: Whisk 2 Tbs. oliveoil,1/4 tsp. EACH ground coriander and ground cumin, pinch cayenne pepper, and 1 clove garlic mashed with ½ tsp. salt
2) Gently toss oranges, lettuce and dressing, garnish with cilantro

Church Salad: Serves 6
1) 1 lb. Romaine cut in bite sized pieces, (1) 8oz.can mandarin oranges,1/2 small white onion thinly sliced
2)1/3 cup orange juice, 2Tbs.oil, 1 heaping Tbs. poppy seeds
3) Simmer juice, oil and seeds over low heat for 10 min. or until seeds soften. Cool completely. Gently toss with lettuce and oranges just before serving.

Nutty Orange Salad: Serves 8
1) 2 sliced scallions, 1 cup sliced celery, 6 cups Romaine in bite sized piece, ( 1) 15 oz. can
mandarin oranges or 4 peeled Clementines in sections, ½ cup sliced almonds, 5 Tbs. sugar
2) Dressing: Whisk together 2 Tbs. red wine vinegar, ¼ cup olive oil, 2 Tbs. sugar,1 Tbs. dried parsley, pinch cayenne pepper, salt & pepper to taste
3) Stir almonds and 3 Tbs. sugar in a skillet, until sugar melts and coats nuts, cool on foil. Toss salad ingredients gently with dressing just before serving. Garnish with sugared nuts.

PEARS
Craisin-Pear Salad:* Serves 4
1) 1 large, ripe pear cored and diced, 3 cups salad greens, ¼ cup craisins
2) Dressing: Whisk 2 Tbs. oil, 1 Tbs. balsamic vinegar, ¼ tsp. Dijon mustard, salt & pepper
3) Toss all ingredients gently with dressing just before serving

Pear-Spinach Salad with Pecans: Serves 8
1) 2 ripe pears thinly sliced, 13 oz. baby spinach (2 pkgs.), 1 small, white onion thinly sliced,–1/4 cup melted butter, ¾ cup light brown sugar( divided), ¾ tsp. cinnamon (divided), 1 ½ cups pecan halves.
If you want a generic levitra 20mg much better sex life, get rid of these. In some areas, a soft variant of Eriacta is available, but even this one is not meant to give you instant erection and it just cannot completely replace oral medicines like pfizer viagra tablets and Kamagra Orasl jelly . Remember that ignorance is a fatal enemy and may make antivirus software for home enterprises useless. soft viagra deeprootsmag.org These courses are inexpensive does not mean they’re of cialis generika 5mg http://deeprootsmag.org/2012/11/17/blues-in-all-flavors/ lesser quality. 2) Dressing: Whisk 1/3 cup oil, ½ cup white wine vinegar, ¼ tsp. cinnamon, ¼ cup sugar, salt &pepper
3) Mix and spread on a foil-lined sheet, butter, ½ cup sugar, ½ tsp. cinnamon and nuts. Bake at 350 deg. for 20 min.stirring. Cool and separate nuts with a fork. Gently toss salad ingredients in a bowl, add dressing and garnish with nuts.

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

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

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

APPLES

Nutty Apple Salad: Serves 4
1) 2 tart green apples in ½ inch dice, 2 Tbs. toasted slivered almonds,3 or 4 Belgian endives (see step #3)*
2) Combine 1 Tbs. lemon juice, 4 tsp.oil,1 tsp. minced garlic, pinch salt
3) Wash the endive with a damp cloth, thinly slice crosswise and mix in a bowl with apples and nuts, toss with dressing. OR Serve this as individual salads. Chop the apples in finer dice and mix with almonds in a bit of dressing. Separate the endive leaves into 12 or 16 equal piles, depending on size. Divide piles among 4 plates and fill each with a bit of the fruit-nut mix, drizzle with remaining dressing.
NOTE* Belgian endive leaves can be held by the stem end and eaten by hand, rather like a slice of pizza.In this way they can be used as dippers, like chips, to hold small amounts of food.

Apple-Jicama Salad: Serves 6
1)1medium jicama, 3 red apples, 1 small onion thinly sliced, 3 cups romaine leaves in bite-sized pieces, ¼ cup chopped fresh mint.
2) Dressing: Stir together ½ cup orange juice, 1 Tbs. EACH lime juice, cider vinegar, brown sugar, 1 Tbs. oil, to dissolve sugar
3)Cut jicama and cored apple into matchsticks. Toss with lettuce, mint and dressing. Garnish with mint leaves if desired.

Tomatoes

Tomato- Spinach Salad: Serves 4
1) 3 cups baby spinach leaves, ½ small white onion thinly sliced, 12-14 grape tomatoes sliced crosswise in 3 pieces
2) Dressing: ¼ cup of a good bottled Vidalia Onion dressing or more to taste
3) Combine ingredients in a bowl and drizzle dressing over, then toss gently.

Salad Margherita; Serves 4
1)3 cups baby spinach, or torn green leaf lettuce, 3 plum tomatoes quartered lengthwise then halved into eight pieces each, ½ small onion diced, 1/3 cup fresh mozzarella, slivered, ¼ cup fresh basil leaves chopped
2) Dressing: A ¼ cup good bottled Caesar dressing- or to taste
3) Combine ingredients in a bowl and drizzle dressing over, then toss gently. Garnish with Basil leaves

Happy Holidays Everyone!!

23 EASY SIDE DISHES TO PERK UP HOLIDAY DINNERS

As I said last week, the December holidays are different than the November one. Thanksgiving, focused on the hardy autumn harvest, is more rustic and often communally prepared. In contrast, the December holidays are usually hosted by one person. Since the winter season is without crops, the foods used are preserved, and prepared with sauces herbs and/or spices to make them seem festive for the occasion, which in turn, appears more elegant. Moreover, the December holidays are international, with many ethnically traditional dishes.

In our 21^st century world flash freezing, speedy transport and interest in blending cuisines, open the door to opportunities to try new recipes. I don’t mean change your traditional family holiday dinner, just to tweak it a bit by introducing a dish or preparing an old favorite in a different way. A good category to introduce changes, obvious or subtle, is vegetable side dishes. I’ve been doing it successfully for a few years. I always served the same menu, now I have fun using my imagination and get compliments. It’s just enough change to be refreshing and arouse interest.

Here’s a whole bunch of suggestions for you to see. I’m going to present the most familiar ones in paragraph form first, to save space, because you know how to prep the vegetables. Then I’ll write out the full recipes for a few others for you to try. Most can be made ahead, but instructions are on each. To see more suggestions click on the archived posts in my site’s Table of Contents on the Home Page.

Sweet Potatoes: See post of Nov. 3, 2016
Sweet Potatoes Anna: Serves 4—Toss 2lb. peeled, thinly sliced sweet potatoes with ¼ cup melted butter, 1 Tbs. sugar, 1 ½ tsp. cinnamon, ¾ tsp. ginger, ¼ tsp. nutmeg, ¼ tp. pepper and a pinch of salt. Layer half the slices in an over-lapping circular pattern in a foil lined 9 inch cake pan. Sprinkle with 4 oz. shredded Swiss cheese; layer the rest of the potatoes on top. Cover loosely with foil and bake at 425 deg. for 60 min. Uncover and invert onto serving platter. Can be rewarmed in the microwave
Sweet Potato Cranberry Casserole: Serves 8—Cook and mash 2 lb. sweet potatoes and place in a casserole. Stir in 1 can (16oz.) whole cranberry sauce and ½ tsp. cinnamon. Combine 2/3 cup EACH rolled oats, flour, light brown sugar and 6 Tbs. butter to make crumbs and sprinkle them over the casserole top. Bake at 375 deg. 20 min. Store crumbs and casserole separately, chilled, until ready to bake.

Carrots: All the carrot dishes can be made ahead and re-heated in the microwave
Potato and Carrot Bake: Serves 4—slice 2 lb. small potatoes and 12 baby carrots. In a baking dish, together with ½ cup shredded Swiss cheese, ½ tsp. nutmeg and ½ tsp. black pepper arrange them in 3 layers ending with cheese. Pour over 1 cup hot broth and bake at 350 deg.45min. until top is brown.
Sweet and Sour Carrots: Serves 4—1lb. sliced carrots cooked in water to crisp tender about 8 min. in a skillet. Drain and add ¼ cup cider vinegar, ¼ cup brown sugar and 1 Tbs. butter. Stir over low heat until coated and glazed. Garnish with parsley.
Brandied Carrots: Serves 4—Prep and cook carrots as above. Drain and add 1 Tbs. brandy, 1Tbs. butter and ¼ cup sugar. Stir over low for 1 min. Garnish as above.

Cauliflower: See post of Nov. 10, 2016
Cauliflower with Raisins: Serves 4—Soak ¼ cup raisins in ¼ cup sherry for 15 min. Break a head of cauliflower in flowerets and steam 3 min. Saute 2 tsp. chopped garlic in 2 tsp. oil until tender. Add 1 Tbs.balsamic vinegar and all other ingredients and cook 3-5 min. until cauliflower is crisp-tender. Serve garnished with 2 Tbs. toasted pine nuts. Can be rewarmed in the microwave.
Southwest Cauliflower: Serves 4+ –1 garlic bulb roasted in 1 Tbs. oil* Steam cauliflower flowerets for 15 min. until soft. Combine garlic, cauliflower, 4 oz. cream cheese, 2 Tbs. milk and 1 tsp. minced chipotle peppers in adobo sauce and freshly ground pepper to taste in a bowl, stir first then beat until smooth. Serve hot, can be reheated in the microwave.
Cauliflower with Bok Choy: Serves 6—Wash and trim stem ends of 2 large heads of baby bok choy. Slice leaves and stems. Heat 2 Tbs. oil in a skillet and over medium heat cook 1 small onion sliced and 1 ½ cups cauliflower flowerets 5 min. until tender. Add bok choy, 2 plum tomatoes cut in 8ths, ½ tsp.garlic pepper and 1 tsp. of seasoned salt(flavor optional). Cook 4-6 min. tossing to mix well. Serve when made.

Brussels Sprouts: See post of Nov. 10,2016- Can be reheated in the microwave.
Quickie Lemon Sprouts: Serves 4—Trim leaves from 1 lb. sprouts and cut an X in the stem end. Put ½ a small onion thinly sliced and 2 Tbs. oil in a microwave safe 1quart dish and cook on high 1 min. Add sprouts, 3 Tbs. water and cook, covered, on high 6-9 min. stirring once until sprouts are crisp tender. Add 1 tsp. lemon zest, 1 tsp. lemon juice and salt and pepper to taste. Cook 30 sec.more.

Snow or Sugar Snap Peas: Vegetables are interchangeable. All recipes serve 4 and require 1 lb. of peas. Because they cook so fast these dishes should be served when cooked.
Basic Presentation: Boil peas in water 1min. Drain and toss with 1 ½ Tbs. melted butter and 1 tsp. lemon zest.
Minted—Brown 2 Tbs. slivered almonds in 1Tbs.butter until golden, 1-2 min. Add peas,1Tbs.sliced fresh mint and 2 Tbs. water. Cover and cook 3 min. on low(2 min. if planning to reheat) Season with salt and pepper.
Sesame—Whisk together 1/3 cup rice vinegar, 2 tsp. sesame oil,1 Tbs. sugar, 1 Tbs. soy sauce, ½ tsp. garlic powder, 1 tsp. grated ginger, add peas and sauté over low about 5 min. until peas are crisp tender. Garnish with 2 Tbs. toasted sesame seeds

Green Beans: All recipes serve 6 and call for 1 ½ lb. green beans trimmed. Try using Italian beans.
Orange Glazed Beans—Boil beans about 4 min. until tender. Drain. Saute 1 large, thinly sliced sweet onion in 2 Tbs. oil with3 tsp. sugar about 25 min. until brown. Stir in beans, 1/3 cup marmalade and 1 ½ tsp. soy sauce. Cook 2-3 min. until mix is glazed and heated through. Can be reheated in the microwave.

Genovese—Boil beans as above, drain and pat dry. Cook ½ tsp. minced garlic in 1 Tbs. oil over medium heat until golden. Stir in beans. 2 mashed anchovies, 1/3 cup chopped fresh Italian parsley and pepper to taste and heat through. Serve when made.
With Garlic—In a deep pot, cook 5 minced garlic cloves and ¼ cup diced onion in 1 Tbs. oil and 1 Tbs. butter, stirring constantly until tender, about 3 min. Add 14oz.ofchicken broth and ½ tsp. sugar, bring to a boil. Add beans, return to a boil, cover and lower heat. Simmer 10 min. + until beans are tender, a bit less if planning to reheat. Garnish with pre-cooked crumbled bacon. Can be reheated in the microwave.

Sautéed Greens: Wilted greens reheat well in the microwave, they deflate if allowed to stand too long or are overcooked.
Lemony Escarole: Serves 4—Heat 1Tbs. oil in a deep pot. Saute 4 cloves minced garlic,1/4 cup pine nuts, ½ tsp. crushed red pepper about 2-3 min. until nuts brown. Stir in ½ cup broth, 1 Tbs. lemon juice, 1 lb. chopped escarole and salt to taste. Cook about 3 min. until wilted. Serve with lemon slices.
Kale and Onions 1: Serves 6 –Cook 2 lb. kale covered in 1cup boiling water for 4 min. tossing once. Uncover and cook 3 min. Saute in 1 Tbs. oil, 1 large onion sliced, 2 cloves minced garlic and ½ tsp. red pepper for 1min. Add kale and cook 3 min. more. Plate and toss with 2 tsp. sesame oil and 2 tsp. toasted sesame seeds.
Kale and Onions 2: SERVES 4—Remove ribs from 1lb.kale. In a lightly oiled skillet, cook kale and 2 thinly sliced onions over medium –high heat 2 min. Add 2 Tbs. rice vinegar, 2 Tbs. soy sauce and ½ tsp. sugar. Cook, tossing until vegetables are crisp-tender, about 1 min. more.
Broccoli and Daikon: Serves 4—Whisk together 1/3 cup broth,2 Tbs. soy sauce, 2 Tbs. oyster sauce 1 Tbs. Cornstarch and ½ tsp. sugar. Heat 1 Tbs. oil in a skillet and over medium-high sauté 3 cups broccoli flowerets and 1 thinly sliced daikon until crisp tender. Add sauce and stir constantly until thickened.

Mushrooms:
Kamagra conveyed a remarkable solution of this type of cialis generic online also by order viagra. Also if you experience any sort of treatment. viagra cialis india One must only take the doctor s prescription before going to the chemist. getting viagra prescription Less mutation equals less adaptation and less adaptation ultimately means fewer people survive the cialis price next time a global disaster hits. Spinach Stuffed Mushrooms: Serves 4—Wash and trim gills and stems from 4 large Portobello mushrooms. Bake caps, stem side down, on a foil lined baking sheet at 350 deg. until liquid is released, about 5 min. Meanwhile, mix 10 oz. box of thawed, drained, chopped spinach with 1 egg and 1 envelope of bouillon granules. Fill mushroom caps with mixture, top each with a pinch of nutmeg and 1 Tbs. shredded Parmesan cheese. Bake at 359 deg. for 20 min. Store stuffed mushrooms and stuffing apart until baked and serve as soon as cooked.
Stuffed Eggplant: Serves 4—Scoop and chop pulp from 2 medium Japanese eggplant divided lengthwise. Place pulp in a microwave safe dish with 2 cups sliced mushrooms, ½ cup diced onion,2 cloves minced garlic, 1 Tbs. chopped parsley, 1 Tbs. soft butter, ¾ cup wheat breadcrumbs. Cover and microwave on high 6min. stirring once. Fill shell with mixture and place in a flat glass baking dish with ½ inch of water; top with ¾ cup wheat breadcrumbs. Cover and microwave on high 6 min. until heated through. Garnish with parsley. Store prepared, cook just before serving.

Fennel with Onions: Serves 4
2 fennel bulbs, trimmed and cut lengthwise in quarters
2 Tbs. chopped fennel fronds
1 Tbs. balsamic vinegar
2 Tbs. oil
2 small red onions- thinly sliced
1/3 cup broth
2 Tbs. chopped, toasted walnuts
Stir and sauté onions in oil over low heat for 5 min. Cover and cook 10 min. more stirring twice; add vinegar and stir until coated. Cook fennel in broth, covered, for 10 min. or until tender. Serve fennel hot, topped with onions. Garnish with chopped fronds and nuts. Can be rewarmed in a microwave and then garnished. Fennel and onions can be stored separately and reheated as one dish before serving.

Kohlrabi Gratin: Serves 4
1 ½ lb. kohlrabi –thinly sliced – ½ cup thinly sliced leaves reserved
½ cup shredded Parmesan cheese
¼ cup heavy cream
2 Tbs. diced onion
Salt and pepper to taste
3 Tbs. seasoned wheat breadcrumbs
Combine onion, leaves, cheese and seasonings; divide into 4 parts. Butter a casserole dish and put in a layer of kohlrabi, cover with ¼ of the mixture and 1 Tbs. cream. Repeat layers 3 more times ending with cream. Sprinkle with breadcrumbs. Bake, covered at 350deg. for 30min. uncover and bake 15 min. more.
Can have the first baking, be chilled and reheated in second baking.

Chayote with Scallions: Serves 4
2 large chayotes peeled and sliced crosswise, large slices halved
6 scallions trimmed and cut in ¼ inch pieces—1/2 green slices reserved
2 tsp. Butter
Pinch nutmeg
Salt and pepper to taste
Grated Parmesan for garnish-optional
Saute the chayote and onion in the butter over medium heat, reducing it if edges start to brown, tossing gently for 6-7 min. Add seasonings and a few reserved onion slices; toss again and plate using remaining onion slices as garnish. Finish with cheese if desired. Serve when cooked.

FOOTNOTES:
*Roasting garlic the conventional way in an oven takes time. This is an easy way to do it quickly:> 1)Get a small clay flowerpot (NOT glazed) and matching saucer–about 3-31/2 inches high
> 2)Trim a wine bottle cork to fill about 2/3 of the drainage hole – leaving the small space open to vent
> 3)Remove outer leaves and slice the top off a head of garlic, exposing the tips of the cloves and place it on the saucer. Pour over 1 Tbs. olive oil.
> 4) Cover with the pot as a lid and microwave on high 1 min. Depending on power of your machine may need a bit more time
> 5) Squeeze the garlic cloves into a bowl and mash or use as is. Store in a glass jar, with oil refrigerated

**Chayotes are relatives of squash, native to South and Central America, now grown globally. The fruit has a delicate taste and is treated as zucchini, lightly cooked but can be diced and mixed raw in salads. The leaves are served in salads and the tuberous roots are eaten as potatoes. It’s found in the supermarket produce department.

FANTASTIC HOLIDAY DESSERTS TO MAKE AHEAD

I seem to be stuck on the dessert cart lately, but it isn’t a sugar high. These two months are the season of holidays, especially in the U.S. but the November one and those in December have very different approaches to food.

Thanksgiving leads off with its emphasis on autumn produce. The recipes are more basic, hardy and full flavored, including the desserts featuring dishes like pumpkin, mince and apple pie served in wedges. By comparison, the menus for the December holidays are more elegant, the recipes often more sophisticated depending on sauces and cooking techniques. The desserts are visually decorative and though perhaps loaded with calories, lighter on the digestion; things that can be picked up by hand or served in slivers. Also, by this time people are becoming conscious of the amount they’re eating and one dessert often satisfies twice as many as a few weeks earlier.

Another difference in the holidays is that while Thanksgiving may be a communal effort, the December ones are usually the responsibility of the person hosting. Having been in that spot for years, I can honestly say that when the main entrée has been eaten, I want nothing more than to clear the table, and set out the desserts without any prep in the kitchen. I may have to face the dishes later, but from that point on, my main duties are over and I want to enjoy the rest of the time with my guests.

This is why, for me, it’s important to have most of the cooking done before the day, especially the desserts. I like to make them as I find time and have them ready ten days to a week ahead, some even more. I have a large freezer, so I’m able to freeze finished baked goods, but for those with less room, cake layers can be stacked and stored while the icings can be kept in the refrigerator. Actually, cakes will keep, chilled, for several days, even in a cold garage.

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

CHRISTMAS BREAD: People who normally hate fruitcake, like this, especially with a cup of coffee or tea, because it has a lighter texture—half way between bread and cake
This is kinda cheating because it’s based on two boxed Quick Bread mixes. I like Cranberry and Pumpkin, but have used Date and Nut as well. In fact, I might add them if I were to make more than 2 loaves.
If the mixes have different add-in requirements, I mix them in separate bowls and combine the batters. In each mix I replace half the liquid with red wine, which acts as a preservative.
Before adding that I toss a total of ½ cup chopped nuts and ¾ cups mixed chopped, dried fruits in the dry flour. This prevents clumping in the batter.
I decorate the tops with whole nuts, candied cherries and colored sugar, then bake as directed in two loaf pans-one per box of mix used. When the loaves are cool, I sprinkle the tops with about 2 Tbs. of whiskey, cover them in plastic wrap These should be made in October, but they can be baked as little as 2 weeks before serving. The alcohol doesn’t taste, but preserves and deepens flavor. They are fine to serve children. In fact they make a great breakfast bread.

YULE LOG—Serves 16-18
Using boxed Gingerbread mix, I replace half the water with applesauce, add ¼ cup oil and use 2 eggs. Beat only until well incorporated – about 2 min.
Grease the bottom only of a 19 x 11 inch jelly roll pan. Line it with parchment paper and grease the paper.
Preheat the oven to 350 deg., and bake on the middle rack for 16 to 18 min. until it springs back when poked lightly with a finger.
Remove from the oven and sprinkle liberally with powdered sugar. Cover with a tea towel, and using a board as a brace invert the cake. Peel off the parchment and roll the long side of the cake in the towel. Resting the edge on the bottom let the cake cool completely.
Meanwhile, beat 8 oz. cream cheese with 8 oz. Cool Whip until smooth adding 2 tsp. maple flavoring -or to taste, and 1/3 cup chopped, toasted walnuts or pecans.
Carefully unroll the cake and fill with the cheese mixture. Re-roll. Trim ends evenly.
Cut a piece about 3 inches long from one end on an angle and position it along the “trunk” to form a branch. Secure it with a bit of frosting.
Frost the cake and add any decorations. Freeze until ready to serve. Allow to thaw 30 to 45 min.

OTE: The Roulade cake recipe below explains how any flavor of cake mix can be baked into a log. The same filling can be used with a flavor change, other nuts and even chocolate chips.
Cake *
1 box plain cake mix
1 cup buttermilk
½ cup vegetable, seed or nut oil
4 eggs
Confectioners’ sugar for dusting
Parchment paper
Butter for preparing pan
Make the cake: Butter the bottom only of a 16 ½ X 11 ½ X 1 inch jelly roll pan. Line it with the parchment, leaving a couple inches overlap on the ends, and butter the paper. Put the cake ingredients in a bowl and beat, scraping the sides, until batter is thick and combined about 3 min. Pour into the

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

*This recipe is based on but modified from one in The Cake Doctor by Ann Byrn

MODIFIED OPERA CAKE Serves 10-12
(3) 9 inch round cake pans—available as a 3-pack in a dollar store
Parchment paper or waxed paper
1 box yellow cake mix and ingredients listed on package*
8 oz. container whipped topping
8 oz. cream cheese
1 tsp. almond extract
1 can dark chocolate frosting
Toasted slivered almonds—optional for garnish
Cut parchment rounds to fit cake pans. Grease pan bottoms and paper rounds. Mix batter according to package directions and place 1/3 in each pan. Bake at package stated temperature for 1/3 the time recommended, usually about 15-18 min. or until top springs back when lightly pressed. Cool then invert onto plates and peel off paper. If necessary, slice tops to level them.
Beat cheese, topping and extract together until smooth. Plate one cake layer and cover with a thin layer of frosting, spread ½ the cheese mixture on top and repeat with a second layer. Top with the 3^rd layer even side up making sure it’s level. Remove excess filling from sides with a knife if needed.
Microwave remaining frosting 20-30 sec. until easily pourable but not too runny and using a spoon as a guide if necessary, pour evenly over the top of the cake to create a smooth glazed effect. It’s O.K. if some runs decoratively down the sides. Decorate with toasted slivers of almonds or a sprig of holly in the center.
Re-freeze as at first for later use. Serve leftovers in slices in a circular pattern on a plate.
* For a more authentic Opera Cake
3 eggs separated
6 Tbs. sugar
Dash salt
¾ cup sifted cake flour
½ tsp. vanilla
3 Tbs. sugar
Beat yolks, sugar and salt until light and fluffy, about 5 min. Fold in flour. Beat whites until soft peaks form and then beat, adding sugar, until peaks are stiff. Fold a glob of whites into yolk mixture, then fold in the rest. Pour into pans and bake at 325 deg. for 15 min. Ice and store as for box mix.

Red Velvet Christmas Cake: Serves 12
A stunning cake can be made with the above technique baking the batter in 3 pans
Don’t browse for info online viagra take that risk result in it’s not worth it. Many of the toxins we ingest or make are stored in the fatty tissues; hence, obesity is almost always free. sildenafil super active So you should not feel levitra 10 mg http://djpaulkom.tv/crakd-backwoods-ashli-hall-gay-and-her-hype-mom-take-on-the-haters/ embarrassed taking about your erotic health, get the treatment right now. You may probably come up cialis viagra levitra with your own list of causes that affect your penile function, but the above-mentioned underlying medical conditions can play a major role in developing ED. 1 box red velvet cake mix, baked according to directions in 3, 9 inch round pans. You will have to adjust time, but see the Opera Cake above

Frosting
8 oz. cream cheese
8 oz. container of Cool Whip
Confectioners’ sugar to taste-optional
1 tsp. or to taste peppermint or other flavoring
Few drops green food coloring—optional
Beat the above ingredients together until smooth and creamy, adding sugar if desired to taste, flavoring and enough coloring to turn the mixture a light green. Frost the layers and then the outside of the cake. Decorate with sprigs of holly or crushed candy canes.

Pecan Bars: Yield 24 squares
1 box pecan cake mix
1/3 cup cooking oil
2 large eggs
8 oz. cream cheese
1/3 cup sugar
2 tsp. Maple flavoring
1-2 Tbs. milk
Beat the cake mix with the oil and 1 egg until crumbly-about 1 ½ -2 min. Reserve 1 cup; press the rest onto the bottom only of a 9 x 13 inch ungreased baking pan. Bake on middle rack of a preheated 350 deg. oven 13-15 min. until golden. Leave oven on. In beating bowel, with the same beaters, combine cheese, sugar flavoring and 1 Tbs. milk. Beat until creamy adding other Tbs. milk as needed. Top with reserved cup of crumbs. Bake about 15 min. until top is golden. Cool and cut into squares.

Black Forrest Brownie Swirl: Yield 24 brownies
1 box brownie mix (24 oz.)
1 can cherry pie filling
1/4 cup oil
3 eggs
¼ cup sugar
8 oz. cream cheese
1 tsp. vanilla
Candied cherries
Prepare brownie mix using oil and 2 eggs and ½ cup pie filling until well mixed. Stir in and lightly beat another ½ cup pie filling, leaving some cherry chunks.
Beat cheese, 1 egg, sugar and vanilla until smooth. Pour over brownie mix and cut through with a knife several times to give a marble effect. Arrange candied cherries over the top. Bake at 350 deg. 35-30min. until cheese is set and beginning to tan. Cool in pan and cut.

For those who prefer the traditional ending to a holiday dinner, seated at table or who just want a warm but special dessert on a cold night, I offer the next two recipes. If your oven is empty and you can conveniently watch the time, the baking time on these fits well with the time it takes to eat the entree.

Pear Tart: Serves 8
1 pie crust—commercial is O.K.
¼ cup butter
¼ cup sugar
1 egg
1/3 cup finely chopped almonds
½ tsp. almond extract
1/3 cup vanilla cookie crumbs
1 Tbs. powdered sugar
1/3 cup apricot or all fruit preserves
2 large pears cored and thinly sliced
1 Tbs. brown sugar
Fit pie crust into a 9 inch tart pan, taking care to mold the sides-cut off excess. Bake 5 min. in a preheated 400 deg. oven. Cool and spread crust with preserves. Beat butter at medium speed until creamy, add sugar, beat, then egg and blend well. Stir in almonds, extract and crumbs. Spread mix over preserves. Bake at 400 deg. until brown, about 20-25 min. Remove and sift powdered sugar over top.* Arrange pears over top in a circular pattern and bake in a preheated oven, at 425 deg. for 15 min. Sprinkle brown sugar over the top and bake 1-2 min. more.
*NOTE: Tart can be saved, chilled, at this point for 3 days.

Cranberry Crisp: Serves 6
12 oz. fresh cranberries=2 cups
1/3 cup sugar
½ cup chopped walnuts
1 egg
½ cup of flour
½ cup sugar
3/4 cup butter- melted
Lightly grease a 9 inch pie plate. Fill with berries, top with 1/3 cup sugar and nuts. Beat egg until foamy, beat in butter, flour and remaining sugar until batter is smooth. Pour over berries. Bake in a preheated 325 deg. oven until browned, about 45 min. This is best served warm with ice cream or whipped cream.
NOTE: This can be stored, the berries in the pie plate, covered, and the batter in a container in the refrigerator for about 3 days. Combine and bake. Probably can also be reheated in the microwave the day after baking.

Tips for serving and for the leftovers:
1) If you want to preserve some of these cakes for another occasion, positioning them on the table is important. It guides people away from cutting into them willy-nilly. I often cut a slice or two from the trunk of the log to give direction or a thin slice from the round cakes. The layered cakes can simply be sliced while frozen and the slices arranged on a plate for a new presentation. The log can usually be presented in its original form, but it too can be sliced to share the plate with the other cakes.
2) The fruit bread, tart and crisp are stored in the refrigerator not the freezer. Cut the remainder of the fruit “cakes” into interesting shapes or fingers, and present them plated with small squares of a quick muffin fruit mix, like Jiffy, baked in a loaf pan, with sugar and cinnamon sprinkled on top. It creates an economical, efficient and attractive presentation.

Hope this helps solve some problems to make Holiday entertaining easier for you.

FAST ELEGANT FOOD GIFTS FOR THE HOLIDAYS

Token gifts of food to send greetings or say “Thanks” have always been popular during the December holidays. I can remember when every food market displayed a variety of fruit baskets. I’m guessing they’re victims of improved transportation. The seasonal fruits, especially the citrus ones they showcased became regulars in the produce departments.

Fancy gift baskets of food can be found on line, but mainly they’re filled with packages of cookies, candy, crackers, cheese, jams and other commercially produced items. Of course, there’s a vast array of gourmet products available now too, but more and more the trend is to return to tradition and choose gifts with a homemade flair. I think, with our busy schedules it’s become important to personalize gifts. To have them say; “I took the time to make (find) this because you matter to me.” Or “Here’s something I enjoy and want to share with you.”

For someone who is really anti-cooking, there are people who specialize in making these ‘home crafted’ items to perfection but they’re usually quite expensive and require advance ordering. For the newbie, or the person who’s unsure about being able to pull off making such a gift, or short on time to do so,this post’s for you.

The easiest seeming food gifts are the cookies, brownies, soup etc. mixes in a jar, but I don’t advise them unless it’s a special recipe for an item the recipient likes. Even then, I would limit this choice to close friends. Don’t forget these gifts require additional ingredients, plus the time and labor to prep and cook. I’ve seen many that ended up on the back of a shelf, unappreciated. The only exception seems to be Chai Tea spice mix, now also used in coffee, for which there’s a recipe below.

For those who bake cookies, it seems a snap to “spread the wealth”, but this too can be a mistake unless the recipient is family or a close friend. Everyone knows they require time and effort, so a quantity may send too strong a message, and a few seem too obviously just a token. A happy compromise is to make extra dough and shape it into a log, much like the ones found in a supermarket. You can roll the dough in cocoa powder or finely chopped, toasted nuts then or include them with the gift. Wrap it in plastic wrap and store in the refrigerator for 2 weeks, or longer in the freezer. Present it gift wrapped with baking instructions and a note telling the recipient to store it in the freezer, then after the holidays are over and they get a craving for a sweet, they can slice off what they want, bake and enjoy. This is a real hit!

Flavored nuts are wonderful holiday gifts. Making them is a simple process, easy for a novice and the result is a classic gift. A small investment is turned into something elegant which, commercially produced, is expensive. The gift is acceptable on every level because usually, the home prepared product is better than its commercial counterpart making the cost irrelevant.

I realize there’s a lot of concern over nuts. In fact, I’m so allergic to Brazil nuts that I can’t eat another nut from the same mix, but allergies to the major nut varieties almonds, pecans, walnuts are rare. If you know the recipient well, or simply check with them, your gift should be welcome.

Presentation is easy too. Festive cans are available this time of year, even in dollar stores. Simply line the can with waxed paper, or put the nuts in a plastic bag, and the bag bottom down in the can, gathering it closed on top with a colorful twist tie. The Chai tea mix can be presented in a jar with a bow on top. A nice touch is to add a measuring spoon.

The first recipe below has been in my family for 5 generations at least. It’s the perfect example of home- made being superior to commercially produced. I, my family and friends agree that these salted almonds taste better than any gourmet offerings. So let’s get started.

Salted Almonds:
1 lb. shelled, RAW almonds—these are the ones with the brown skin still on, uncooked or salted.
½ tsp. butter
Salt
Cover the almonds with water, bring to a boil and cook for about 30 sec. Turn off the heat. Ladle about half the nuts into a large strainer and run under cold water, until cool enough to handle. Squeeze each nut to pop the skin off, and put the nuts in a bowl. Discard the skins. Repeat until all the ‘blanched’ almonds are skinless. Preheat oven to 350 deg. melt butter on a cookie sheet and toss the nuts through it with a wooden spoon. Bake the nuts until they’re a golden brown, about 30 min., tossing occasionally and keeping a close watch as they begin to brown, because then they can burn very fast. Turn them out onto a paper towel- lined flat surface and sprinkle generously with salt, tossing gently with the spoon. Let cool and place in jars, but don’t seal for at least 12 hrs. Transfer them them to cans or plastic bags to gift.

Sugared Pecans:
2 cups shelled pecan halves
1 cup light brown sugar
1/3 cup melted butter
1 tsp. cinnamon
Preheat oven to 325 deg. Stir all ingredients together and spread on a lightly greased cookie sheet. Bake for 15-20 min. stirring often. Cool on sheet and break apart with a fork. Package as above for almonds.

Mixed Pesto Nuts:
1 ½ cups pecan halves
1 ½ cups blanched almonds
1 cup walnut halves
3 Tbs. oil
2 Tbs. pine nuts
2 cloves minced garlic
2/3 cup chopped fresh basil
½ cup Parmesan cheese
½ tsp. salt
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NOTE: I see no reason why commercially made pesto can’t be used for this recipe.

Candied Nuts: For 2 ½ cups whole nuts or unbroken halves of walnuts or pecans.
Coffee Candied Nuts
½ cup very strong coffee
1 ½ cups sugar
1 Tbs. corn syrup
Cook above ingredients to soft-ball stage = 240 deg. F. Remove from heat, add nuts and gently stir until creamy. Spread on a greased cookie sheet and separate with a fork. Cool and package as above.

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

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

2 cups sugar
1 cup boiling water
1/8 tsp. Cream of Tartar
Heat ingredients in the top pan of a double-boiler on low, stirring until sugar dissolves. Then allow to boil unstirred until syrup reached hard-boil stage= 300 deg. F. Place pan over one of warm water to prevent hardening and quickly dip nuts. Remove them with a fork or slotted spoon to dry on waxed paper. Allow to dry and harden before moving for packaging.

Chai Tea:
Spice Mix
2 ½ tsp. ground ginger
2 tsp. ground cinnamon
¾ tsp. ground cloves
¾ tsp. ground cardamom-recommended but optional
1 tsp. ground nutmeg
1 tsp. ground allspice
½ tsp. freshly ground black pepper
This can be jarred and gifted on its own, leaving the amount of sugar and cream to the individual .In fact the authentic, imported gourmet brands don’t grind the spices preferring to leave them whole. People brew it with leaf tea and strain the finished liquid adding cream and sugar before serving.

OR include
1 ½ cups sugar
1 cup nonfat dry milk powder
1 cup French vanilla flavored nondairy creamer
1 cup regular nondairy creamer
*1 ½ cups instant tea. See note
Blend spices into a fine powder, remove to a bowl. Blend sugar in same blender to superfine and combine with spices. Stir in milk and creamers, incorporate well and package in jars.
Note: If making a tea mix, blend tea with spices, if not, omit tea.
To serve bled 2 heaping Tbs. into a mug of boiling water for mix with tea in it OR place 2 heaping Tbs. of spiced mix in a mug and pour over boiling tea or coffee. Stir well.

HOW TO MAKE MAGIC WITH LEFTOVERS

Bet you thought I was going to offer a list of recipes. Nope! Been there done that! Don’t believe it? Check the site archives for relevant posts from Dec.-Jan. 2012-2016 or simply click on those for sides and poultry on our home page panorama. This posting isn’t about USING UP leftovers, but about saving them to enjoy in various ways later, or, in short, freezing them. This is the first of at least two holiday dinners, perhaps more, for most of us and a great time to figure out ways to handle the surplus.

Personally, I like one re-run of the dinner a night or so after, not everything, just a balanced sampling to judge how well I did, but that’s it. Any other leftovers have to be presented differently or in other combinations at later dates. I’m sure you guys have your own reasons to avoid the leftover treadmill; guests and insufficient quantities for them, other plans, dietary overload and honestly, boredom with repetition. In all cases the solution is to use magic. Make leftovers disappear and reappear in the future as something else. The only way to have this trick work is by freezing.

Pan sauces are what make the ‘Presto!’ possible, especially for meat. Any of the many recipes that call for browning thin pieces of meat in a pan, removing them and deglazing the pan with liquid to make a sauce, then returning the meat to the pan to finish it or rewarm, qualifies for a leftover-make-over job(See posts for 12/4&12/14). The only change is that rather than browning the meat, the sauce is started by browning a little butter, optionally with a bit of oil and adding a few grains of bouillon powder. Proceed as the recipe dictates and simply add the leftover meat when directed it be returned to the pan. To make a frozen dinner for a later date, put the meat in a plastic container, pour over the sauce and cover with plastic wrap before adding the lid.

The same process can be used with frozen meat to make a quick meal. Simply make the desired sauce and add the thawed meat to it, heat through and serve. This holds true for more traditional sauces as well, such as a Béchamel, or white sauce for a la King, or curry. Voilà! Dinner is served!

Vegetables can be frozen in their serving sauce but not sauced before freezing as meat. For example, if you want to combine different ones into a gratin for later, cut them into a uniform size and freeze them together but don’t make the sauce or topping until thawed and ready to cook for serving. It’s also surprising how well many vegetable dishes’ flavors blend, when they’ve had a chance to meld during freezing. Often further enhancement isn’t needed. Saves work! Raw vegetables don’t freeze without blanching.

So let’s brush up on freezing facts. There are relevant posts in the site Table of Contents for 1/19&25/12, 2/2/12. which may help. First, a full freezer is most efficient, since it uses less energy. Second, a freezer works best when the temperature is set at -10 deg. F which assures that it will consistently operate at 0 deg. F despite the door opening and the addition of more foods. This is the optimal temperature for preserving food. Another recommendation is that there be 1 inch of space between packages to maintain air flow, but I confess this is beyond me. I’m always short of room!

A well maintained freezer should keep food safe for 36-48 hrs. during a power failure. If you anticipate one or are going away and want to make sure your frozen things are still safe, a neat trick is to freeze an inch of water in a plastic cup and put a quarter on top. You can gage by its position in the cup if the power was off, for how long, if things have refrozen and what to check. If the coin has sunk into the water, there will be ice crystals in the food packages and a check should be made before re-freezing, seafood should be discarded, and some quality will be lost in the foods that can be saved. If the quarter is on the bottom of the cup, and the water is frozen over it, everything is suspect.

Proportioning is as important in freezing leftovers as it is with fresh items, and should be done in your normal amounts. I’ve found two-serving size packages best. I can open as many as I need, but the smaller sizes freeze faster, are easier to arrange in the freezer, even when grouped in a bag they’re flexible. This is especially true of dealing with leftover roasts. Of course it depends on the amount that remains, but I strip the meat from the bones and package it tightly in plastic wrap, according to size for possible use, large pieces to small soup ones. (One note, poultry white meat tends to dry. Plan to use it first.) Loins, I debone and slice. Bones can be frozen separately, but their shape is an awkward fit in the freezer. I find it easier to simply boil them and store the broth in small containers.

Other foods can be dealt with in the same way. One doesn’t freeze a large casserole if one normally cooks for few. Soft items or things with a liquid content, a sauce or gravy, should be frozen in freezer box containers with tight lids. These are sold in various sizes in packages of 3 in supermarkets, even in Dollar Stores. Their advantage is that they can go straight to the microwave, which is the preferred method of re-heating these foods. They also allow for combining leftovers into complete frozen dinners to have ready for busy nights in the future. To ensure freshness when using boxes, cover the surface of the food with plastic wrap, smoothing out any air pockets, before closing the lid.

Desserts can be dealt with much like roasts. Cake, whole or sliced, wrapped tightly and stored in plastic bags is fine. Pies and other desserts should be covered in plastic wrap, arranged in boxes with tight lids. This category can be tricky though. Dishes with fresh fruit mixed in don’t do well, neither do egg based custards. One guide is that if the dish doesn’t exist commercially frozen, you shouldn’t try to do it at home. It’s often better to share any excess, or make it available to the family as a snack.

Cold, fresh salads are not open to freezing. Hot cooked ones, like hot chicken salad, follow the normal rules. I’m including lists of foods that freeze well and those that don’t at the end of this post.

Obviously, plastic wrap plays a big part in freezing leftovers. It’s easy to use, sticks to itself, allows visibility, but above all it’s airtight, and this is very important. There are 5 factors which can spoil frozen food:

• Bacteria, yeast and mold which can be stopped by using quality products, sanitary cooking conditions and storage at proper temperatures, which is covered above.
• Enzymes are in all foods and account for ripening but are not a concern here since the food has been cooked.
• Formation of ice crystals can be avoided by making sure the freezer temperature is properly set to freeze the food as quickly as possible.
• Oxidation occurs when air is trapped in the package. The oxygen causes a chemical reaction that destroys quality.
• Freezer Burn is caused by improper wrapping too, but is caused by the dry air circulating in the freezer draining the moisture from exposed food.

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Although the last two are not considered health risks, they very definitely ruin texture, quality and taste. So assuring that no air is trapped in the wrapping or reaches the food is very important. It’s vital to make sure the plastic wrap adheres to every surface of the food without any air bubbles or gaps. This means tightly wrapping packages and covering the surface of boxed foods before putting on the lids. Always remove the wrap before heating or using the food.

As a general rule for freezing, always make sure food is cool before packaging, preferably at least a little below room temperature. Steam vapors trapped in the wrapping speed up oxidation and can create gaps in the wrapping to allow for freezer burn.

Zip lock bags are a useful tool in freezing too. They are great for irregularly shaped things like roast bones, corn kernels and sauces. Gravies, where fat rises to the top and solidifies, store better in plastic containers. Heavier plastic bags are good for holding packets of meat. I use them for chicken parts and of course for leftover roast meat. However, always carefully press the air out of the bags, even though the packages inside are individually wrapped.

Re-heating most leftovers is a job for the microwave to be done in intervals, rotating occasionally according to amount being heated and the oven manufacturer’s directions. Thawing isn’t usually necessary but crispness is lost in freezing, so a quick run under the broiler can be a good finishing touch for those dishes that have breading or a crust. The packets of roasted meat should be thawed. Larger pieces can be added to stove top sauces, medium ones to unbaked casseroles and small shreds to soups. Broth should be thawed in a pot as a soup starter. Desserts can just be thawed and eaten, unless they are meant to be served warm, then they get the microwave treatment. All cooked frozen foods should be heated and/or eaten upon thawing. Do not put it in the fridge for the next day or let it sit on the counter.

Leftover foods with a combination of ingredients should be eaten within 3 months at most. Taste and texture both suffer if kept for longer periods. Things with many small pieces, ground meat, even cooked in meat loaf, or the shreds meant for soups, offer more surface areas and can spoil faster, so should be used up first. The salt in cured meats like, ham and bacon speeds rancidity, so if they must be frozen, in a casserole say, be sure it’s only for a short period.

That’s about it for the “How tos” so now let’s look at the “What tos” and “What not tos”. Here are the promised lists of cooked foods that freeze well and those that don’t.
Cooked foods that freeze well:

• Pastries, rolls, bread, cakes, baked and unbaked. A little oatmeal or cookie crumbs help retain the moisture in raw fruit pies.
• Meat loaf
• Casseroles
• Pasta, rice and couscous, sauced or not. May need 1 Tbs. or more of water before reheating for solo use, but not if adding to soup or other liquid.
• Cooked beans. If making them for freezing, slightly undercook. If it’s a dish with ham or bacon use within 2 weeks.
• Custards thickened with arrowroot or tapioca
• Hollandaise Sauce will separate due to the egg yolks and will need whisking after thawed
• Soups, but any milk or cream addition should be made when reheating to serve

Cooked foods that DON’T freeze well:

• Eggs—whites become watery if raw, including icings and soft fillings made with them, and rubbery cooked. A few grains of salt prevent yolks from thickening.
• Custard and cream pie fillings
• Cured meats(see above)
• Milk products with a butterfat content of less than 40% will separate
• Fried foods
• Cold salads
• Mayonnaise (not incorporated in a dish) and other emulsified sauces must be beaten again
• Pepper, cloves and synthetic vanilla become strong and often bitter
• Fat separates in gravy and must be beaten or whisked
• Salt loses flavor
• Sauces thickened with flour or cornstarch separate and must be stirred well or whisked
• Eggplants and potatoes other than mashed and candied sweet s
• Raw vegetables must be blanched first

RECIPE EXAMPLES: These are for 2 servings but are easily doubled. They can be used for poultry, pork and veal. As stated above, if the sauces are added to the meat before freezing, they can be boxed as frozen dinner entrees to be eaten at a later date.

ORANGE SAUCE – Serves 2
2 portions of large pieces of frozen turkey or pork -thawed
1 Tbs. butter
1 medium-small onion diced fine
1 Tbs. oil
¼ tsp. bouillon granules
¼ cup frozen orange juice concentrate*
¾ cups white wine
1 Tbs. soy sauce or to taste
orange marmalade or brown sugar to taste
3 Tbs. match stick pieces of orange rind ½ inch long
Sauté the onion in the butter and oil until soft, about 3 min. Add the bouillon, juice, wine, soy sauce and orange rind. Stir to mix well and taste to adjust flavors adding marmalade or sugar as needed. This sauce should be tangy. Add the meat to the pan and simmer, covered, for about 10 min. to infuse the flavors. Serve hot.
* ½ cup if fresh orange juice is substituted, and dissolve ½ tsp. of cornstarch in the liquid first, and stir until slightly thickened before adjusting seasoning or adding the meat..

Variations:
1)This technique works well substituting ½ cup, or to taste, leftover whole cranberry sauce for the frozen orange juice concentrate, mixing it with the wine and omitting the soy sauce and marmalade. The orange rind is optional and lends flavor
2) After sautéing the onion in the oil, substitute 1 cup Madera or Marsala with 2 tsp. cornstarch dissolved in it. Add with meat and gently stir until sauce thickens. Serve at once.
3) Substitute white wine for the others mentioned above. Add 1 tsp. dried Tarragon and 8-12 raw shrimp with the meat and stir until shrimp is pink and sauce thickens about 3 min.
4) Add ½ cup roughly chopped reconstituted sun-dried tomatoes and ½ tsp. dried oregano to the pan with the 1 cup white wine and optionally about 8 sliced stuffed olives. Stir to partially thicken sauce. Add meat and heat through. Serve hot.
5) Add 1 Tbs. oil, 1 ½ cups canned diced tomatoes and garlic powder to taste. Serve hot on a bed of fresh or canned spinach.

SAUCE NORMANDY: Serves 2
2 portions of large pieces of frozen turkey or pork -thawed
1 Tbs. butter
1 medium-small onion diced fine
1 Tbs. oil
1 cup apple juice—preferably cider
2 thick apple slices—core removed
Brown sugar and cinnamon for sprinkling
1 Tbs. brandy – optional
¼ cup sour cream- optional
Sauté the onion in the butter and oil until soft, about 3 min. Add the bouillon, brandy, if using, and juice and bring to a boil. Reduce heat, add meat, topped with apple slices sprinkled with sugar and cinnamon. Simmer covered for about 10 min. basting occasionally, until apple is cooked and sauce has boiled down a bit. Remove meat without disturbing apples and add cream to pan, if using. Stir to incorporate and warm through. Spoon the sauce under or around meat, not over the apples. Serve hot.

Sour Cream Sauce: Serves 2
2 portions of large pieces of frozen turkey or pork -thawed
1 Tbs. butter
1 medium-small onion sliced fine
1 Tbs. oil
¼ tsp. bouillon granules
4 oz. sliced mushrooms or 4 oz. canned-drained
¾ cup sour cream OR equal amount half and half 1 with 2 tsp. lemon juice
6-8 stuffed green olives – sliced or 1 Tbs. capers
Parsley and Paprika as garnish.
Sauté the onion in the butter and oil until soft, about 3 min. add the bouillon, cream and mushrooms. Stir to incorporate. Add the meat and gently heat through for about 10 min. until sauce thickens. Add the olives or capers after the first 5 min. Serve hot garnished with paprika and 2 Tbs. parsley if using fresh, 1 Tbs. dried. Serve hot.