Dinner With Joy

Feb 15

Meatless Entrees

About now, a few delicious meatless dinner recipes would be welcome and here are 8 outstanding ones.

First a disclaimer: Several of these recipes may qualify as vegetarian, but that is not intentional. I am not vegetarian and leave those recipes to the experts in that cuisine.

Some of these dinners are among my all- time favorites, Pasta Puttanesca is one. So is Eggplant Parmesan, made the Italian way, without the breading and frying of the Italo-American version. In fact, to simplify the cooking and eliminate mess, I’ve adjusted it to an oven dish. The Spaghetti Squash Primavera can be made with pasta, but using the squash is so much healthier but I recommend making it all up at once. It lasts for several days in the refrigerator, but the squash alone tends to stick together without the oil in the dressing.

Pasta, in general, offers a blank canvas to create meatless meals by adapting a huge variety of sauces. To learn more go to Pasta for Lent March 16, 2023.

One other thing about these dishes: with the exception of Frittata and Spaghetti Squash, they were created to be meatless. The addition of meat would ruin their flavor, texture and spirit.

RECIPES: Those marked with * are from my book Dinners With Joy

*Frittata: Serves 4

4 large eggs

2 Tbs. oil

½ tsp baking soda

¼ cup milk or water, or milk + water to equal this amount

¼ tsp salt

¼ tsp curry powder

¼ tsp paprika

Ground pepper to taste

2 cups vegetables – cut to ½ inch size or thin slice *

½ tsp garlic powder optional

Optional toppings- for example ¼ cup grated cheese or tomato sauce.

*If not using leftovers, substitute an equal amount of cooked fresh or frozen vegetables. Broccoli and green beans can be parboiled. Others, such as a zucchini and onion combination, should be sliced thin and sautéed in 1 Tsp. additional oil first, then, proceed with the frittata directions.

In a bowl, lightly beat the eggs, with all other ingredients except the oil and the vegetables. Heat the oil in a 12 inch skillet over medium. Pre-heat the broiler. Sauté the vegetables, or if cooked, turn them over in the oil to coat and warm. Reduce the burner heat to medium-low and pour in the eggs. Cook, gently pulling the eggs away from the sides of the pan, and tilting it to allow the uncooked portion to run into the spaces, until the eggs are fairly set, but still quiver in the center. Put the pan under the broiler, until the top begins to tan and all the eggs are cooked. Add the cheese, if using, before broiling and pass the sauce, warmed, at table. Be careful not to put the handle of the skillet in the oven, unless it is metal. Slide the frittata onto a plate to serve.

*Pasta Puttanesca: Serves 4

1 ½ lbs. very ripe tomatoes or (1) 26oz can diced tomatoes – drained juice reserved.

1 Tbs. olive oil

3 cloves crushed garlic

2/3 cup water juice – or if using canned tomatoes, reserve juice with water added to

measure 2/3 cup

(1) 8oz can ripe olives – @ 12 halved lengthwise OR (1) 2.25 oz. can sliced black olives

drained

2 tsp dried parsley

2 tsp. dried basil

1 Tbs. capers

(1) 2oz can anchovy fillets – with or without capers

Red pepper flakes, or ground – optional

12 oz. Angel Hair Pasta

In a large skillet over medium heat, warm the oil, sauté the garlic for 1 min., add the tomatoes, and water or juice, Allow to cook down a bit and some of the liquid to evaporate @ 10 min.. Add all the other ingredients, but the pasta. Reduce heat to low and simmer until the flavors meld, about 8 min. more. Add red pepper if desired and allow 1 min to meld

Cook pasta al dente, drain and add to skillet with the sauce, combine, then turn out into a serving bowl. Do not even think of cheese with this sauce.

*Cheese Fondue: Serves 4

2 lbs. grated Swiss cheese – or very thinly sliced and cut in small pieces – rind removed

6 Tbs. flour

1 garlic clove cut in half

4 cups dry white wine

6 Tbs. brandy

Dash salt

Ground nutmeg

Ground black pepper

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

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

*Stuffed Shells (Pastitsio) : Serves 4
16 Jumbo shells

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

1 medium onion in small dice

3 cloves garlic crushed

2 cups Ricotta cheese

1 tsp. lemon pepper

2 Roma tomatoes peeled and chopped

3 tsp. oil – divided

½ cup grated Parmesan – divided

½ tsp. ground nutmeg

(1) 14 oz. can tomato sauce

2 tsp. garlic powder

2 tsp. dried basil

2 tsp dried oregano

Salt and pepper to taste

Drain spinach well by squeezing. In a skillet, over medium heat, cook the onion in 2 tsp oil until tender, add the spinach, garlic and nutmeg and stir until well incorporated. Remove from heat, and mix with the ricotta cheese, lemon pepper and ½ the Parmesan. Taste to determine if salt and/or pepper is needed. Cook the pasta until just al dente, drain and rinse in cold water, drain again. Stuff the shells with the spinach-cheese mixture, and place upright in a lightly greased casserole. Top with remaining Parmesan and bake in a pre-heated 350 degree oven for 10-12 min .until heated through and parmesan begins to brown.

Sauce: Combine the Tomato sauce, garlic powder, 1 tsp. oil, basil and oregano in a sauce pan. Bring to a simmer and add diced tomatoes. Cook until tomatoes are just tender @ 3 min. Taste for salt and pepper. Spoon sauce onto plates, top with shells and serve at once.

*Black Bean Soup: Serves 4

¼ cup oil

2 cups diced onions

(4) 14 oz. cans black beans- undrained or (1lb dried soaked in water to cover 12 hrs.)

(1) 20 oz. can diced tomatoes with chilies OR without chilies and

1 large chopped jarred jalapeno

6 cloves sliced garlic – or 4 Tbs. jarred –plus garlic powder to taste

2 tsp .ground cumin

1 tsp. ground coriander

1 tsp. chili powder

3 Tbs. tomato paste (optional)

½ tsp red pepper flakes

¼ cup red wine vinegar

Water. As needed

1 cup sour cream

Heat the oil in the pot, and over medium heat, sauté the onions until translucent. Add the

garlic, and cook for 1 min, then the spices for 1 min, then the beans then the tomato paste

(if using), stirring to incorporate, then the tomatoes and peppers and finally the vinegar.

Cover and cook over low for 30 min. If using dried, soaked beans, drain well add to the

pot with 4 quarts water last, cover and simmer for 2 hrs., until beans are tender. Add salt

and pepper to taste. Remove from heat. If you have an immersion blender, or even a hand

mixer, being careful not to be burned by spatters, you can begin to puree the soup in the

pot. If not, let it cool a bit and ladle it into a blender or processor. Puree about two thirds

of the soup, leaving enough beans and pieces of tomato and onion to give it definition and

a fuller texture. Add water to thin if desired, but this soup should be almost fork thick.

Return it to the pot and heat through. Adjust all seasonings including garlic. Serve with a

dollop of sour cream on top, or passed as an option.

Eggplant Parmesan: Serves 2 –From Italian Food by Elizabeth David
2 lb. large eggplants
½ lb. mozzarella cheese
2 oz. grated Parmesan cheese
1 cup tomato sauce.
Olive oil
Salt and Pepper to taste
flour
Peel and slice the eggplants thinly, lengthwise. Place the slices in a colander and sprinkle with salt. Allow to ‘weep’ for 1-2 hr., rinse and drain well. Dust lightly with flour, sauté gently in oil and drain on paper towels. Oil a soufflé dish or deep pan and layer the eggplant, mozzarella and sauce. Repeat layers, top with Parmesan and a sprinkle of oil. Cook in a 350 deg.oven 20-30 min. until cheese bubbles.

Dilled Lentil Salad: Serves 4
1 cup dried lentils
1 small carrot thinly sliced
1 lemon juiced
1 small onion-diced
1 small tomato-diced

3 scallions –sliced
1 clove garlic- minced
2 tsp. fresh dill + ½ tsp. dried dill weed OR 1 ½ tsp. dried
1 tsp. salt – divided
¼ tsp. black pepper
¼ cup olive oil
Simmer lentils in water to cover and ½ tsp. salt for 20 min. add carrot and cook an additional 5-10 min. until lentils are soft. Drain any excess water. Sauté onion and garlic in 2 Tbs. oil until soft- about 5 min. Add to lentil mix. Whisk remaining salt, oil, pepper, lemon juice and dill, add dressing to lentils, store chilled. Toss well and serve garnished with sliced scallions and tomato.

Spaghetti Primavera (pasta or squash): serves 4
1 lb. Cappellini OR 1 spaghetti squash – cooked according to package directions (squash-oven or microwave and removed from shell)
1 ½ cups broccoli florets
½ large carrot-julienned
½ lb. asparagus-sliced on the diagonal
1 Tbs. seasoned rice vinegar
2 cloves garlic mashed
¼ cup lemon juice
1 tsp. Dijon mustard
1 tsp. lemon pepper
7 Tbs. olive oil

3 Tbs. minced fresh basil OR 1 Tbs. dried
Salt and pepper to taste
6 oz. sliced mushrooms
1 cup grated Parmesan1 red bell pepper-julienned
1 large tomato-diced
2 scallions-sliced
Blanch the carrot, asparagus and broccoli; run under cold water to stop cooking. Cook squash or linguini. Whisk next 8 ingredients to make dressing. Add blanched vegetables, mushrooms and bell pepper to spaghetti along with dressing and toss well. Serve slightly warm or room temperature, garnished with-in order-tomato, scallions, Parmesan and freshly ground black pepper.

Pasta with Mushrooms and Shallots in Pepper Sauce: Serves 4-Adapted from a United States Personal Chief Ass. recipe
1 lb. linguini
¼ cup olive oil

1 EACH large red and yellow bell pepper-julienned
7 shallots thinly sliced
1 lb. sliced mushrooms
½ cup white wine
3 cups chicken broth-1/2 cup reserved
1 cup heavy cream
3 Tbs. cornstarch
Salt and pepper to taste
3 Tbs. minced fresh parsley
1 cup grated Parmesan
Dissolve cornstarch in ½ cup broth. Sauté vegetables in oil until slightly browned. Add 2 ½ cups broth, wine and cream and simmer 10 min. Cook pasta and have ready. Add cornstarch mix a little at a time to cream sauce I pan, stirring constantly until sauce is desired thickness-you may not need it all. Plate pasta, spoon sauce over and garnish with Parmesan then parsley. Serve hot.

Feb 8

9 Valentine's Day Dinner Plans Over 75 Recipes (1)

MAKE VALENTINE’S DAY HAPPY

As I wrote last year, with Super Bowl and Valentine’s Day so close to each other, yet such different events, people who enjoy both, find it hard to plan. They practically overlap. To make sure you find ways to celebrate, which suit your needs, I’m giving choices of different ideas with recipes for Super Bowl party plans and others to honor Valentine’s Day. You’re sure to find one tailored to you. Last week’s posting was on Super Bowl. Here’s Valentine’s Day.

I’ve done several posts on different dinners for Valentine’s Day, citing recipes from casual to elegant. Last year I combined them in a single post with backlinks for reference and reposting that ‘master post’ seems a good idea. Simply clicking the links to those posts offers a wide choice of individual menu options. There are ample choices there to plan exactly the dinner you want with 9 different types of events; the quick, the easy but upscale, Lenten suggestions, all chicken, family inclusive, cooking together, even fabulous, cozy desserts to enjoy after a restaurant dinner. There are over 75 recipes to choose from, most for the standard 4 servings but easily divisible.

May I suggest you start by reading the summaries of the posts for 2/9/12, 2/7/13, 2/11/14, 2/11/15, 2/10/16, 2/1/17*, 2/8/18, 2/7/19 written below. Hyperlinks are imbedded to give you quick access to the recipes in each post-simply click the date of the post.

Feb. 16, 2012: Special Dinner Recipes for 2 – Affordable, Last Minute and Easy

I was inspired to write this by neighbors who were debating if they should go out or not. They had wanted to have a nice dinner at home, but thought perhaps the expense of a restaurant was worth it to spare cooking stress. They asked suggestions for some special seeming dinners recipes for 2 that were not too labor intensive, especially at the last minute. My type of meal!

However, when I asked them what they considered “special”, they gave me the usual responses, conditioned by years of food shopping and restaurant menus: Fillet Mignon, prime rib, lobster, crab, all expensive and attention specific to cook. Not for a relaxed, romantic dinner. The following recipes all fit this type menu much better.

APPETIZERS
Salmon Spread
Sun Dried Tomato Pate
Cream Cheese with Tapenade:

ENTREES
Cornish Hens with Wild Rice and Grapes
Pork Chops Basil
Salmon in Lemon Caper Sauce

DESSERTS
Classic Burnt Almond Ice Cream Sunday
Mock Chocolate Steamed Pudding
Meringue Glace
Viennese Coffee

Feb.7, 2013: Some Valentine Ideas

Steak, especially fillet mignon, and lobster do persist in remaining the popular conceptions of romantic dinners. I like both but neither but neither would be my choice to prepare for an intimate dinner with someone special. Gauging the doneness of beef to an exact degree, is one of the most challenging tasks in cooking and preventing a lobster from over cooking is almost as hard. They require attention without distraction which doesn’t fit in with a cozy dinner for two.

I also like originality. It’s fun to give things a fresh perk particularly on Valentine’s Day. It makes the dinner, and the person you’re with seem more special. Moreover, each of these recipes, including those from 2012, makes an attractive dish that requires minimal presentation to appear truly elegant. They can transcend cost, and prove my motto that; “Wonderful scents can be created, while saving cents, by using good sense”.

STARTERS

Bean Dip
Baked Brie
Puffy Pinwheels

ENTREES
Pork Tenderloin with Citrus Glaze
Pasta with Smoked Salmon in Vodka Sauce
Chicken Stuffed with Cream Cheese

DESSERTS
Fruit Turnovers – My Grandmother made these as a snack from left over pie dough not Puff Pastry.
Chocolate Cake with Raspberry Almond Frosting
Napoleons

Feb. 11, 2014: Chicken 9 Ways for Valentine’s Day

Even on a regular night, I prep and clean up as much as possible before, so all I have to do is serve and stack the dishwasher later. For special occasions I try to plan menus with dishes that can be made ahead and quickly readied to serve when people want.

Valentine’s Day is a time when company and conversation are very important. The menu should be “special” but not experimental. New twists on old favorites, well presented are best as are dishes that are easy to eat without need for carving, special utensils or extra napkins for messy fingers and the remains should be equally easy clear up.

This year I’m taking a different approach by suggesting one generally accepted dish, chicken roll-ups with 9 variations. There should be one recipe to please even the fussiest eater. They can be presented whole or sliced, on individual plates or one platter; vegetables on the side or surrounding them on the platter. The recipes are for 4 servings, but they are easily halved. There are so many of them, I’m putting them at the end of this post.

In choosing an Appetizer, be sure not to duplicate the ingredients in your choice of roll up. Don’t offer cheese or a pork product with those entrees that contain either. Shrimp would go with everything, but don’t serve them in a market “ring”. Make them special. Serve them with Lamaze sauce on a lettuce lined plate. A simple Lamaze sauce is 1 part ketchup to 3 parts mayonnaise with a pinch of nutmeg.
STARTERS
A Bean Dip
Golden Tiny Potatoes
Green vegetable
Salad
CHICKEN ROLL-UP ENTREES
FILLINGS:
A) Herb and Nuts
B) Tomato and Ham or Bacon
C) Cream Cheese and Chives
D) Cream Cheese Dijon
E) Sage and Cheese
F) Feta and Herbs + Sauce
G) Saltimbocca +Sauce
H) Roasted Pepper and Olive + Sauce
I) Sausage and Peppers
DESSERTS-Please check posts for 2/9/12, 2/7/13, 2/11/14. 2/11/15, 2/10/16, 2/1/17*, 2/8/18, 2/7/19
Angel Nests
Chocolate Cherry Biscotti

Feb 11, 2015: VALENTINE’S DAY THE EASY WAY

Valentine’s Day is unique among holidays in that it’s intended to be celebrated by couples, not with friends or family. A dinner is traditional, but not with ‘set’ dishes as with other holidays, and changes as life progresses through different phases. For the dating young and those with young children, restaurants are the preferred option. The newly- weds and older couples seem to prefer to stay home. For them the most relaxed menu plan is to stay with a classic entrée, which are currently enjoying resurgence in popularity. Most of these recipes tolerate minor adjustments in flavor and cooking technique which individualize them to taste and customize the preparation to fit the occasion. Try to select dishes that can be prepared and at least partially cooked in advance. Make sure everything is pre-measured and ready to use. Stay within your kitchen skills and keep it simple. Simplicity can be very elegant especially when it contributes to a relaxed, atmosphere by removing stress.

STARTERS

Whole Wheat Bread Cut-Outs
Tapenade and Cream Cheese are naturals together.
Cream Cheese mixed with Horseradish on rounds of Lebanon Bologna
Ham; from smoked turkey to real Prosciutto Crudo wrapped around a kosher Dill Pickle spear or a Melon
Prosciutto con Melone

ENTREES
Apricot Glazed Pork Tenderloin
Chicken in Lemon-Wine Sauce
Sirloin Tip Casserole + Topping
Pepper Steak or Steak au Poivre

DESSERTS
Chocolate Truffles
White Chocolate Cheesecake Truffles
Chocolate Biscotti with Vin Santo

Feb. 10, 2016: Great Valentine’s Day Ideas Whether It’s Dinner By 2 Or Dinner For 2

Special “at home” Valentine’s Day dinners are usually accomplished in one of two ways, The Dinner by 2 and The Dinner for 2. The Dinner by 2 is when both people involved like to cook, and are comfortable in the kitchen. Even if their skills aren’t on a par and one is experienced, while the other is a novice, they will enjoy planning, prepping and cooking the dinner together as much as eating it

In The Dinner for 2 method: one person does the planning and cooking. Ideally, the major portion is done in advance, leaving only finishing touches before dinner, which can provide a graceful change of pace and give the companion a chance to appreciate the cook’s skills and efforts. This method offers an opportunity to ‘glamorize’ the evening and more time for conversation. It’s a more traditional, formal 1) Heart Shaped Canapes
2) Cheese Heart

approach to the meal.

Method #1, Is a more bistro or a la carte approach, spontaneity is the key.

Method #2, resembles a catered dinner, in that most of the prepping and even some of the cooking and plating are done in advance.

This post was longer than usual, because it has 3 complete entrée menus for each method of preparation, including appetizer and dessert recipes. Having made them all, I can guarantee the recipes are both sharable and doable, with minimum effort. Most are for the standard 4 servings but easily divisible.
STARTERS for the Dinner for 2 Menus
Heart Shaped Canapes
Cheese Heart

ENTREES for Dinners for 2 with salads and sides
Game Hens with Wild Rice and White Grapes –Marinated asparagus spears Garnished
Pork Chops Basil

Salmon with Tomatoes and Greens
DESSERTS for Dinner for 2
Biscotti
1) Classic Almond Biscotti
2) Chocolate Biscotti

STARTERS for the Dinner by 2 Menus
Bruschetta: with basic salsa recipe and variation
1) Italian
2) Mexican
Artichokes

Entrees for the Dinner by 2
Kabobs + a simple green salad. +A loaf of artisanal bread +A suggested side is a salad of green beans
Pasta with White Clam Sauce+ Salad and a Loaf of crusty bread
Chicken with Artichokes and Peppers +Taboule, or any grain, quinoa, rice, barley etc., even couscous
Suggested salad
DESSERT for Dinner by 2:
Chocolate Fondue

Feb.7.2017: 7 PERFECT DESSERTS FOR VALENTINE’S DAY

I’m taking a different approach with a suggestion is easy yet retains the personal touch in observing the holiday. Let someone else make the entrée, then have a wonderfully romantic dessert ready to serve at home with liqueur or wine or espresso. This allows people to spend time together, yet ends the evening on the proper note.

I’m listing 7 desserts below which fill the bill. Two are more spectacular, three need a few seconds of finishing touches and two are table ready, but all can be served quickly and with little effort. Don’t let the first two scare you, they really are simple to make and the recipes easy to divide.

Bananas Foster with Grapes: Serves 4
Cherries Jubilee
Cranberry Crisp
Cranberry Nut Torte
Chocolate-Burnt Almond Snowballs
Chocolate-Covered Strawberries
Biscotti*-
Classic Almond Biscotti
Chocolate Biscotti

Feb 8, 2018: LENTEN DINNERS FOR VALENTINE’S DAY 2018

This year requires some special recipes because the holiday is also Ash Wednesday, the first day of Lent. For Christians this signals the beginning of a period of fasting. Some will shun meat on certain days Ash Wednesday being one, others will renounce, or cut back on things like candy and carbohydrates in the weeks until Easter.

So, dinner recipes for this year must be a bit different For inspiration, I turned to spa and low-cal cookbooks and researched ‘fish’ dishes, because they seem the ones most suited to general acceptance for this occasion. I tried to select dishes which have a bit of glamour, without undo effort and require only ingredients readily available, in most areas, all year. To make shopping decisions easier, I’m printing a fish chart below to suggest substitutions.

So this post is for couples who think it’s fun to mark the actual day, rather than postpone until the weekend. Perhaps you’re a couple who can enjoy a leisurely dinner, perhaps you want to give your children a treat to brighten the week. Whatever your situation, I’ve tried to gather a collection of recipes that will offer something to everyone, including children despite it’s now being Lent…

The recipes follow the fish chart. All of them allow you to mix fish from the same category.
STARTERS
Cheese wedge and crackers

ENTREES
Sole Veronique
Salmon with Chive-Mustard Butter
Fusion Tilapia
Fish or Scallop Kabobs
Shrimp Kabobs+ Chinese Spicy Peanut Sauce.
Grilled (or Broiled) Halibut Steaks
Cod with Lemongrass +Sauce
Ocean Perch with Black Olives and Capers
DESSERTS
Check postings for 2/9/12, 2/7/13, 2/11/14, 2/11/15, 2/10/16, 2/1/17*, 2/8/18, 2/7/19

Feb 7, 2019: 3 WEEKDAY VALENTINE’S DAY DINNERS/FAMILY

Again Valentine’s Day is a weekday, with weekend celebrations probably scheduled but it’s hard not to give the actual day a nod. In this post, I give directions for three complete dinners, from starters through desserts, which will suit not only those able to dine a deux on a week night but can also be served to a family to ‘celebrate ’ a fun holiday. It’s not a bad idea for a family to set aside a day to appreciate being a family. Why not Valentine’s Day?

Which brings me back to this post, these three dinners are designed to seem a bit upscale, befitting an occasion, but actually they’re not. They really don’t require more prep time, effort or expense than a normal weekday meal. The recipes are, actually, quite simple, especially with a couple of helping hands. In fact, many aspects of each can be made ahead and all have been modified to easily extend to include more servings by doubling or tripling the ingredient amounts.
STARTERS
Melon con Prociutto (A kosher dill pickle spear can be treated in the same way)
Bruschetta-7 ways
Cream Cheese with Tapenade
BONUS: Cream cheese-other ways to serve

ENTREES
Chicken Oscar
Pork Chops Basil
Mexican Snapper

SIDES
Salads
Asparagus
Spinach Pie

Potatoes:
For Pork
For Fish

DESSERTS -Also see Feb 2018
Bananas Foster with Grapes
Cherries Jubilee
Cranberry Crisp
Cranberry-Nut Torte
Chocolate-Burnt Almond Crunch balls
Biscotti-Classic Almond or Chocolate

Feb 1

7 Super Bowl Party Plans and Over 30 Recipes (2)

HOW TO ENJOY SUPER BOWL

Anyone who has ever planned a Super Bowl party knows it’s different than any other. It’s not a celebration but an anticipation of a celebration. The guests aren’t there to socialize but to watch the game and the hosts are expected to join in, not focus on hospitality. The party isn’t the event, the game is and the memory of the occasion will be the final score.

However don’t kid yourself it is still a party, one which needs special planning because there are particular menu requirements. If you miss the mark, your guests, and possibly your carpets and upholstery will remember. The food has to be flavorful and appetizing, but not ’serious’. It has to be easily consumed, but neither dry nor heavily sauced. Accidents are likely because people are distracted. Above all, it has to be stable enough to be made ahead and held for serving. Other party’s schedules depend on when the food is ready. This one’s timing depends on the timing of the game.

Despite these conditions, a lot of foods fit the bill. So many in fact that when I was framing this post and considering different menus, I reviewed ones I had written on SuperBowl parties in the past and realized there were some darned good ideas there which deserved to be seen again, not buried deeper under still more recipes.

I decided to do something different with this post. I’m writing brief summaries of 5 of my Super Bowl posts with a listing of the recipes in each. Look them over, choose one you like and select the month and year from the drop down menu tab in the right margin of any site page to access the full recipes.

Then stock up on paper napkins and enjoy!!!

Feb 9 2012: Things You Should Know When Planning a Super Bowl Party – Before and After Using Leftovers.

This post is about how to plan the menu and the advantage of having ideas for using leftovers in mind as you choose the dishes to include in that plan.

One plan is to have, as with any party a main attraction, a focus food, and prepare the other foods to compliment it. Ham is ideal for the occasion and for those who host this event annually, taking advantage of the sales in December is a true economy. But not only does the food have to compliment the ham, be easily consumed, stable with no runny sauces. It has to be familiar and seasonal, dishes perhaps associated with football games even though this party is indoors.

For example, if you go with the ham, baked beans spring to mind, and a green bean salad in vinaigrette. To round out the buffet, I chose sliced Deli cheese- Swiss or provolone-and a selection of artesian bread loaves. To add the “special” touch, I might put out a grill to make Panini, as an option. For starters, I would chose fresh salsa or guacamole and a salmon dip with taco chips. There would also be bowls of different flavored popcorn and pretzels, as well as a plate of bite-sized, maple flavored meringues for later. All this and more suggestions for appetizers(snacks) and dessert are in this post.

Recipes in this Post for Leftovers
Tortellini alla Panne

Glamorous Ham Casserole

+4 More Recipes

Jan.31,2013: An Easy Super Bowl Party to Plan and Host

This post points out that the wise host or hostess of a Super Bowl Party will take into account that special consideration must be given the menu of any event where the focus of attention will be other than pure socialization and where seating at a premium may result in mobile eating. This becomes even more important if the party is to be indoors, which most Super Bowl Parties, by their nature, are.

Yet not all Super Bowl gatherings require a ham and loaves of bread. Some are small gatherings of a few friends where a casserole supper is more appropriate. Cold cuts are another option, especially when accompanied by a warm dish to lift supper out of the ‘Deli’ category and lend a ‘special’ note.

Spills, however, are still real possibilities and “wet” foods, ones requiring a lot of sauce, gravy or broth like stews and soups should be avoided. This is especially true of recipes based on an excess of ingredients that really stain like red wine. Above all avoid recipes that aren’t fork-friendly. Read more in this post.

Suggested Recipes

Boston Baked Beans

Two Sauce Lasagna

Feb.2, 2014:Super Bowl Recipes – Pulled Pork and Wings

This post offers a third plan for Super Bowl parties and other casual gatherings that involve eating, and not regular seating. I still want to serve a roast because they offer the most efficient and economical solution to the problem of serving a large group. Basically, it’s just one main dish, cooked in an oven, or one pot, with others singly or combined, on the side. Roasts are simpler to cook and carve, don’t require sauces or gravies, stay tasty even when done ahead and served at room temperature and can be served on bread as easily as a plate.

The trouble is that most roasts require constant carving while serving or, if done in a pot are far too liquid for buffets. Either way it’s awkward. I considered barbequing, but in winter, the weather is iffy. Finally, the light bulb lit and I remembered pulled pork. It can be cooked in a crock pot, kept warm and simply served with a ladle. The wings are traditional to this event and can be cooked and served from a crock pot as well.

Spinach Salad is a perfect light addition to the pork and wings and can fit on a roll with the pork. The wild rice and black eyed peas also goes with both meats and serves as a nice, contained bed for the pork in place of bread. Meringues are a light, easy finger food to end the meal on a low key. Learn more about this option in this post.

Recipes in This Post

Honey Spiced Wings
Jerk Pulled Pork
Spinach Salad
Wild Rice and Black Eyed Peas
Meringues

Jan. 27, 2015:Super Bowl Sunday

It’s been kind of fun over the years watching this day grow into an annually celebrated event, evolving its own food traditions. Of course, from the beginning, anything served had to be casual, easily eaten, and sports spectator friendly. As time passed and the game became more of a social occasion covering several hours with elaborate half-time shows, the menu became more extensive.

However, the food still has to be casual, easily consumed and sustainable at room temperature but now the preference is for full flavor as well. South Western cuisine has become a favorite, probably because that cuisine, generally, fits the requirements. It not only offers many pick-up dishes but also barbeque plays a large part in preparing them. Barbequing is excellent for preparing meats ahead and serving later at room temperature. It’s the spirit of tail-gating indoors.

However, the presence of upholstery and carpets do create a couple of problems, namely spilling and stains. Overly greasy finger foods and runny casseroles can leave permanent memories. Not that people are more carless on this day, but they are distracted. So I’ve stuck to roasts, rolls and drier sides, but this year I’m going to try something different. My guests are fewer so I’m going to focus on a casserole, in an attempt to see if I can cut down on cost and work. Hopefully, my choices which will still keep the spirit intact.

Below are some straightforward and basic dishes to consider which allow adding your own individual touches. Only the first should be served warm the others are fine at room temperature. Find all these recipes in this post.

Glamorous Ham Casserole

Classic Quiche Lorraine

Hamburger Onion Tart

Meat Pudding

Pie with a Meat Crust: Filled with

Niblets corn drained+ jarred roasted red peppers+ tomato sauce
Fresh sliced mushrooms+ cream of mushroom soup + egg
Substitute cooked brown rice for the mushrooms in above
Cooked sauced spaghetti or other pasta + beaten egg +cheese
Equal amounts of pizza toppings For more fluidity omit the egg.
Garnish as pleased

Jan.25, 2018:Super Pizzas for the Super Bowl

Obviously, the special circumstances surrounding a Super Bowl affect the party’s menu choices. This is a casual gathering of friends with a common interest in a sporting event, not in fine dining. People will be distracted and only graze until half-time. The favorites for this phase of the party are the traditional snacks, Doritos (of course) pretzels, potato chips, cheese straws and nuts. I’ve found different flavored popcorn is popular too. I list some suggestions below.

Half-time circles dinner hour across time zones, from early bird in the west to continental in the east and by then your guests will have worked up an appetite, but they’re still distracted either by the show or the score. So some form of finger food is the best solution. I’ve written several posts (See the blog archives for: 2/9/12, 1/31/13, 2/2/14, 1/29/14) with menus and recipes for different levels of this party, roasts and artesian bread, ’neat’ casseroles etc. All share an avoidance of fluid dishes and have the ability to be consumed from hand held plates. This is an occasion where sudden moves are common, spills and dropped utensils frequent and the wise course is to stay away from foods that drip and stain and/or leave grease marks.

Pizza is a perfect solution. It’s moved to gourmet status, giving you a chance to show off your ingenuity, while offering the down-to-earth foods your guests want. A selection will earn you a place on the score card. A nice touch is to include a platter of raw vegetables, by themselves, not with a dip. Flavored popcorn is another good addition to the menu.
See All the Recipes in This Post.

Flavored Popcorn

Pizzas:
Tomato, Feta and Spinach Galettes.

Artichoke Pizza
Smoked Salmon and Spinach Pizza
Asparagus Pizza
Pizza Margarita Plus
Mexican Beef Pizza
Tomato, Eggplant and Pepperoni Pizza

e Super Bowl and spectator parties will, like all events for the past 11 months, be different this year- few fans in the stands, few guests at the parties. In fact, some at home parties may be for residents only. But, as with other celebrations, we’ll try with some adjustments and changes, to create new, fond memories.

For me, fewer people means more casual and more casual means less work, easier prep, serving and clean –up for the cook. So, though I’ve written many Super Bowl posts over the years, for different types of parties, menus and recipes (see Jan. 31, 2013, Feb.2, 2014—Wings Jan. 29, 2015, Jan. 25, 2018, Jan. 16, 2020,) this will be a first, the small Super Bowl party for fewer than 8 participants.

However, be there 2 or 20, the food requirements are the same. Traditionally, Super Bowl food should be fun, filling, easily eaten, preferably from paper plates, without utensils. Hopefully, for a smaller group, it will involve minimum prep, easy serve and quick clean-up.

The answer which sprang to mind was a sandwich or taco filling crock pot recipe. It could be prepped hours ahead, cooked in and served from the same pot, leaving only the one pot to clean. Best of all, the pot could be plugged in near the T.V. for access-because Super Bowl is the one T.V. event when no one wants to miss commercials.

Here are 9 recipes which fill the bill, chosen for their easy prep, lack of need for many condiments and accompaniments and ingredient versatility. (For more options see posting for Aug. 15, 2019.)In these days of rising food prices, I concentrated on dishes which could use meats interchangeably. Anyone who follows my blog knows that chicken, turkey and pork are substitutes for each other. In the recipes below pork also stands in for the beef.

Most slow cooker recipes are conversions from conventional stove top and oven ones. I’m including a conversion chart in case you want to experiment with some family favorites. There are a few helpful tips about crock pots to know first though.
1) You can keep food warm in a crock pot on low, but never use one to reheat food. Don’t turn it off for hours and turn it on again to warm food for serving.
2) Crock pots, like microwaves, retain moisture. A rule of thumb is to use about ½ the liquid of a conventional recipe. You can add more as the dish cooks.

So for Super Bowl this year, get some paper plates and napkins, a plastic mat for the crock pot, plan to put your feet up, sit back, relax and let the others serve themselves.

CONVERSION CHART

IF RECIPE SAYS                               COOK ON LOW                               COOK ON HIGH
15 to 30 minutes                                    4 to 6 hours                                          11/2 to 2 hours
35-45 minutes                                      6 – 10 hours                                         3 – 4 hours
50 minutes to 3 Hours                          8 to 18 hours                                       4 to 6 hours

RECIPES
Far East Steak Sandwich: Serves 6
1 lb. . Thin sliced sandwich steaks-pork scoloppine
2 garlic cloves minced
1 onion thinly sliced
! bell pepper julienned
½ tsp. red pepper flakes
¾ tsp. powdered ginger
3 Tbs. Soy sauce
4 0z can sliced mushrooms drained OR 1 cup fresh
Provolone cheese slices
Put all ingredients but cheese in cooker, cover and cook on low 6-8 hrs. Serve on sub rolls topped with cheese…

Meatballs for Sauce: Serves about 6
This is a recipe I used for the many years I was automatically assigned the meatball sandwich booth at the local elementary school Spring Fair. It makes up well in bulk and can be served in any sauce to fit the occasion. An added tip is that the frozen meatballs can be microwaved 1-2 min alone or with sauce until warm and served as a canapé or over pasta.
Recipe for meatball Sandwiches– Makes 18 meatballs
1 lb. ground meat-use sausage or a mix
1 Tbs. Worcestershire sauce
½ hamburger bun in crumbs
½ small onion in fine dice
1 egg
Salt and pepper to taste
3 cups SAUCE home-made or commercial, any variety-tomato, Alfredo etc.
Combine all the ingredients except the sauce in a large bowl. Mix together well. Roll into balls about 1 ½ inch diameter. Place, well separated, on a foil covered cookie sheet and bake in a preheated 350 degree oven for 18 min. Cool on sheet.
Heat sauce over medium heat in a pan on stove top. Add meatballs and cook 15 minutes until flavors meld and meat is heated through. Serve hot on sliced buns with sauce.
TO FREEZE: Freeze meatballs in an air-tight plastic bag on a flat surface, so they don’t crowd together. Best re-heated in sauce thawed, but can be done frozen –increase cooking time to 20 minutes.

Beef (or Pork) Fajitas-Serves 12 From 365 slow Cooker Recipes by Publications International Ltd.
1 ½ lb. beef flank steak or pork loin-cut in 6 pieces
1 cup chopped onion
1 green bell pepper cut in ¼ inch pieces
1 Tbs. cilantro
1 jalapeno pepper chopped
2 minced garlic cloves or ½ tsp. garlic powder
1 tsp. EACH chili pepper, cumin, coriander
½ tsp. salt
(1) 8 oz. can diced tomatoes
(12) 8 inch flour tortillas
Toppings-Sour cream, shredded Cheddar cheese, guacamole, salsa
Combine all ingredients save tortillas and toppings in a crock pot. Cook Low 8-10 hr. or High 4-5 hr. Remove and shred meat, return to pot and heat through. Serve on tortillas with toppings.

All in One Mexican Turkey Ole-Serves 4-6-From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2 lb. ground turkey
1 large onion –chopped
4 oz. can green chilies- chopped
3oz. can jalapenos –chopped
15 oz. can tomato sauce
2 lb. Velveeta cheese
Tortillas for serving
Brown onion and meat, drain. Place all ingredients in slow cooker and cook Low 4 hr. or High 2 hr. Serve hot rolled in tortillas.

Cranberry-Barbequed Chicken: Serves 6-8* 8/15/19
6 cups cubed cooked chicken
15 oz. can whole berry cranberry sauce
1 cup barbeque sauce
1/2cup diced celery
½ cup diced onion
Salt and pepper
Put all ingredients in a slow cooker, cover and cook on high 2 hr. or low 5 hrs. Chicken will shred when stirred, or simply ladle out. Serve on rolls, optionally spread with mayonnaise. The addition of lettuce is also optional.
*Spreading rolls with mayonnaise is a serving suggestion

Easy Mexican Chicken– Serves 6-8 Adapted from Cooking with 3 Ingredients by Ruthie Wornall
4-6 boneless, skinless chicken breasts or thighs
(1) 4 oz. can enchilada sauce
1 tsp. or to taste Taco Seasoning Mix

Place all ingredients in crock pot and cook on Low 6-10 hr. or High 3-4 hr. Stir well to shred chicken* Serve on tortillas
Toppings-Sour cream, shredded Cheddar cheese, guacamole, salsa
*May also be cooked in an oven at 350 deg. for 1 hr. increase sauce to 10 oz.

Oriental Chicken-Serves 6-8 –Adapted from Cooking With 3 Ingredients by Ruthie Wornall
6 boneless chicken breasts or thighs
1 cup orange juice
1 oz. envelope dry onion soup mix
2 Tbs. soy sauce
1-2 Tbs. sugar
Place chicken in the bottom of the crock pot and pour over the liquids, then sprinkle with the soup mix and sugar. Cook on Low 6-10 hr. or High 3-4 hr.* Remove meat and shred, return to pot and heat through. Serve hot on rolls.
*May also be baked in an oven at 350 deg. for 30 min. turned and baked 30 more.

Barbequed Pulled Pork: Serves 6-8- From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2-3 lb. boneless pork roast cubed
2 onions –chopped
12 oz. bottle barbeque sauce
¼ cup honey
Rolls
Place meat and next 3 ingredients in slow cooker. Cook on Low 6-8 hr. Remove meat and shred, return meat to pot and heat through. Stir well and serve on rolls.
Topping suggestions: diced tomatoes, sliced onions, lettuce

Shredded Pork: Serves 4-6– From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2-3 lb. pork butt roast
(1) envelope taco seasoning mix
½ -1 cup water

Place all ingredients in crock pot and cook on Low 24 hr. Remove meat and shred, return to pot and heat through. Serve on rolls.
Topping suggestions: diced tomatoes, sliced onions, lettuce

SUPER BOWL 22

What a year, Super Bowl on one day and Valentine’s Day the next. Usually I have a couple of weeks between postings for the two events and you all have a breather to prepare. Imagine what a long weekend it would be if Valentine’s were a national holiday, and, if Covid weren’t a consideration. But the first isn’t and the second is. Not knowing where, when or even if the disease will spike makes planning, much less advising in advance a guessing game. My thought is that people will probably follow their personal preferences for celebrating, as they have for much of 2021, but generally, maintaining a smaller scale than formerly.

However, I want to cover all the bases for my readers. So for those who want to have lots of company to watch the game, I want you to go to my post for Jan.16, 2020. This is a summary of 5 different super bowl party plans, indexed with links to each and provides a total of more than 28 recipes. Specifically, see Jan. 31, 2013, Feb.2, 2014—Wings Jan . 29, 2015, Jan. 25, 2018, Jan. 16, 2020,

For those who prefer smaller groups, I’m reprinting my post for Jan. 21, 2021.
“For me, fewer people means more casual and more casual means less work, easier prep, serving and clean –up for the cook. So, though I’ve written many Super Bowl posts over the years, this will be a first, the small Super Bowl party for fewer than 8 participants.

However, be there 2 or 20, the food requirements are the same. Traditionally, Super Bowl food should be fun, filling, easily eaten, preferably from paper plates, without utensils. Hopefully, for a smaller group, it will involve minimum prep, easy serve and quick clean-up. The answer which sprang to mind was a sandwich or taco filling crock pot recipe. It could be prepped hours ahead, cooked in and served from the same pot, leaving only the one pot to clean. Best of all, the pot could be plugged in near the T.V. for access-because Super Bowl is the one T.V. event when no one wants to miss commercials.

Here are 9 recipes which fill the bill, chosen for their easy prep, lack of need for many condiments and accompaniments and ingredient versatility. (For more options see posting for Aug. 15, 2019.)In these days of rising food prices, I concentrated on dishes which could use meats interchangeably. Anyone who follows my blog knows that chicken, turkey and pork are substitutes for each other. In the recipes below pork also stands in for the beef.

Crock pots are better suited to this type of entertaining than Instant pots, because they are more forgiving of the timing of the game and the commercials. Most slow cooker recipes are conversions from conventional stove top and oven ones. I’m including a conversion chart in case you want to experiment with some family favorites. There are a few helpful tips about crock pots to know first though.
1) You can keep food warm in a crock pot on low, but never use one to reheat food. Don’t turn it off for hours and turn it on again to warm food for serving.
2) Crock pots, like microwaves, retain moisture. A rule of thumb is to use about ½ the liquid of a conventional recipe. You can add more as the dish cooks.

So for Super Bowl this year, get some paper plates and napkins, a plastic mat for the crock pot, plan to put your feet up, sit back, relax and let the others serve themselves.

CONVERSION CHART

IF RECIPE SAYS                               COOK ON LOW                               COOK ON HIGH
15 to 30 minutes                                    4 to 6 hours                                          11/2 to 2 hours
35-45 minutes                                      6 – 10 hours                                         3 – 4 hours
50 minutes to 3 Hours                          8 to 18 hours                                       4 to 6 hours

RECIPES
Far East Steak Sandwich: Serves 6
1 lb.  . Thin sliced sandwich steaks-pork scoloppine
2 garlic cloves minced
1 onion thinly sliced
! bell pepper julienned
½ tsp. red pepper flakes
¾ tsp. powdered ginger
3 Tbs. Soy sauce
4 0z can sliced mushrooms drained OR 1 cup fresh
Provolone cheese slices
Put all ingredients but cheese in cooker, cover and cook on low 6-8 hrs. Serve on sub rolls topped with cheese…

Shredded Pork: Serves 4-6– From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2-3 lb. pork butt roast
(1) envelope taco seasoning mix
½ -1 cup water

Place all ingredients in crock pot and cook on Low 24 hr. Remove meat and shred, return to pot and heat through. Serve on rolls.
Topping suggestions: diced tomatoes, sliced onions, lettuce

Jan 25

Economizing Etrees Part II Chicken and Fish

ECONOMIZING ENTRÉES – PART II CHICKEN & FISH

I want to take a moment to reiterate that this and the last post are about wallet-friendly meal solutions, not budget recipes. They offer examples of ways to turn a favorite meal into a week night regular.

Chicken is amazing! One of the first animals domesticated for food, its meat has always topped the list of those consumed globally. Prized for its mild flavor, digestive ability, compatibility with other foods and short cooking time, chicken is accepted by every ethnicity and dietary regime, inspiring literally hundreds of recipes in every cuisine. They range from elegant, fit for royal occasions, to casually simple ones, served at a child’s picnic. Best of all, chicken has remained an affordable, available meat through every economy.

Chicken is so popular, that since I’ve been writing this post, not many months have passed without a chicken recipe. To save repeating basic facts and directions about buying, prepping, cooking and carving or separating a bird into parts, with recipes, I wrote a book, The Poultry Place. I recommend it for dealing with any birds, tame or game turkey, duck, quail, etc.

Moreover, since chicken partners with so many foods, and can be cooked in every known way, choosing a recipe for a specific task isn’t a matter of finding one but of narrowing the field. So for particular needs, I suggest you check, Chicken In Spring Part I. Casual Elegance and Part II Entrees April 13, and 20, 2023, Chicken Roll-ups Feb. 21, 2019 and Boneless, Skinless Chicken April 26, 2018. This post is concerned with showing how chicken recipes can be adapted to an economic form while preserving taste. This is for raw chicken, for leftovers go to the post on turkey, Nov. 23, 2023, which also applies to chicken.

Before giving the recipes, I do have a bit of advice. Buy chicken split breasts and thighs and skin, bone flatten them to even thickness yourself. It’s easy, less costly and gives a better presentation than the commercial, especially the frozen products. They’re too thin and appear skimpy cubed in the finished dish. Also, think pasta for the thinner, or pan sauces and rice, if you’re creating a thicker one, like white or Bechamel sauce or gravy, to bed the dish.

Recipes marked with an asterisk * are from my book Dinners Wth Joy

RECIPES-Ingredient changes are in Italics and underlned

*Chicken in Lemon Wine Sauce: Serves 4

4 boneless, skinless chicken breasts >>>>>> 2 boneless, skinless chicken breasts

¼ cup flour

2 Tbs. cooking oil – -canola

2 Tbs. butter

1 small onion diced>>>>>>>2 small onions , halved, in thin rings

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

2 cups total of the following—mix and match–1 cup halved, sliced zucchini or yellow summer squash, and/or cut green beans and/or broccoli florets and/or okra
8 oz. sturdy shaped pasta like shells or penne

Pound chicken between two pieces of plastic wrap, to an even thickness, and dredge in flour. 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.

Direction changes
After pounding the chicken, cut in to 1 1/2 inch cubes. Follow the directions but add the vegetables with the chicken when returned to the pan and cook frequently checking liquid adding water to maintain level. Meanwhile cook pasta. Plate chicken over pasta and serve hot.

*Chicken Parmesan: Serves 4

4 boneless, skinless chicken breasts>>>>>2 boneless, skinless chicken breasts or thighs

¼ cup flour

2 Tbs. butter

2 Tbs. oil

(1) 4 oz. can mushrooms-stems and pieces-drained

(2) 8 oz. cans tomato sauce

8 oz. Mozzarella cheese- in thin slices or coarsely grated

¼ cup Parmesan cheese grated>>>> +excess to pass at table
8 oz. Angel hair pasta or thin spaghetti

Pound chicken and dredge by shaking in a plastic bag with the flour, one piece at a time. Melt butter in a skillet over medium heat, and brown the meat on both sides @ 6 min. total depending on thickness. Add oil as needed to prevent sticking. Remove meat to an ovenproof pan or dish that holds the meat close, but not overlapping. Sauté the mushrooms for 30 seconds in the pan juices, and turn off the heat. Pour in 1 can of the tomato sauce and deglaze the pan, pour it, with the mushrooms, over the meat. Repeat deglazing with second can of sauce. Cover, and seal the meat dish with foil. Bake in a preheated 350 degree oven for 40 min. Remove pan and turn on broiler. Carefully, mindful of the steam, remove the foil, and spread the mozzarella evenly over the meat. Sprinkle the parmesan on top and broil until bubbly and beginning to brown.
Direction changes: After pounding, cut meat into 1 ½ inch pieces, dredge in flour in batches id necessary. Late over pasta serve hot and pass extra cheese.

FISH: Fish, like meat has risen in price, with tuna leading the pack. Until 2000, canned tuna was the go-to budget meal. Tuna casserole appeared weekly on school menus. There were no grades, a can of tuna, costing under $1.00, was solid white meat. Flake existed in cheaper brands. Several reasons are cited for the price hike in tuna, but today a can of solid Albacore is double the price for 1/3 less contents (7 oz. down to 5 oz.). So if an older recipe calls for 2 cans (@$2.00) it now takes 3 (@$6.00). A good example of today’s food cost dilemma and as good a reason to adapt recipes to fit the current economy. However, tuna is still very popular which the availability of fresh tuna steaks for grilling has increased.

Canned salmon was always higher priced than tuna, and had to be cleared of skin and bones, which flaked the meat, limiting its serving options. Fresh salmon was expensive and mostly seasonal. Aquafarming introduced individually bagged, frozen, skinless fillets, which have undermined canned in popularity and price. Fillets started at $1.00 per fillet, now costing about $2.00, equal a can of tuna, but having the advantage of comprising an entrée. Still the cost adds up when feeding a family and economizing is always welcome.

Many fish are now frozen In fillets and if you have favorite recipes, or dinner pairings for any of them, use the following recipes as examples of how to keep the taste and spirit of that meal, while economizing it for, perhaps, a week night.

*Salad Nicoise: Serves 4

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

¾ lb. redskin or new potatoes

¾ lb. whole green beans

4 hardboiled eggs – peeled, halved lengthwise and chilled

1 large red or Bermuda onion in fairly thin slices

3 large or 4 medium tomatoes peeled and cut in medium slices and chilled

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

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

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

Kosher salt

White wine

Dried tarragon

Fresh ground black pepper

DRESSING RECIPE BELOW

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

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

Dressing:-Wisk all ingredients together well

4 Tbs. minced shallots – onions will substitute

2 Tbs. dry mustard powder

5 Tbs. red wine vinegar

3 Tbs. fresh lemon juice

2 ¼ cups olive oil plus the oil from the anchovies

2 tsp. dried tarragon

Taste and add some of the marinating white wine if it won’t dilute too much

Kosher salt

Fresh ground Pepper

Drizzle the dressing over the platter and serve the rest on the side.

Pasta Nicoise: Serves 4

1 can water packed tuna- drained
4 hard-boiled eggs-sliced
1 cup cut green beans-cooked to crisp tender
¼ cup sliced black olives
2 plum tomatoes –in large dice
12 oz. penne or rotini-cooked
1 ottle-8 oz. of Italian vinaigrette dressing-any flavor
Arrange first 6 ingredients decoratively over cooked, cooled pasts. Drizzle with dressing and serve.

*Poached Salmon with Lemon-Dill Sauce: Serves 4 an water packed tuna –
1 ½ lbs. of salmon fillets or steaks
1 Tbs. lemon juice
Bring water to cover and lemon juice to a boil and reduce to an even simmer. Slide fish in gently and cook about 8-10 min. per pound until the flesh turns pale pink and flakes easily. Remove from heat, run fish under cold water to stop cooking and remove skin, and spine bone, if still there in steaks. Serve warm or chill on a covered plate at least 1 hour.
Sauce 1:
½ large onion- diced
¼ cup oil
1/3 cup white wine
1cup sour cream
2 Tbs. capers
¼ tsp. lemon pepper or to taste
In a sauce pan, sauté diced onion in 1 Tbs. oil until soft, add balance of oil, capers, wine and ¼ tsp. lemon pepper, allow to simmer gently to warm. Check if more lemon pepper is needed, sauce should be very lemony but not bitter. Remove from heat, cool slightly, whisk in sour cream to blend while still warm. Serve warm over hot fish or cool to room temperature and serve over chilled fish. This is best made shortly before serving. Drizzle sauce over fish and pass remainder.
Sauce 2:
½ cup mayonnaise
½ cup sour cream
1 ½ tsp. dill weed or to taste
Blend all ingredients well and allow flavors to meld several hours in the refrigerator. Add more dill to taste if needed. Serve dolloped over chilled fish.

Salmon in Lemon-Dill Sauce: Serves 6
2 frozen salmon fillets from a package about 6 ½-7 oz. total
(1) 4 oz. can stems and pieces mushrooms
½ cup sliced onion
1 garlic clove-minced OR equal amount garlic powder
2 cups skim or 1% milk
1 ½ cups green peas
3 Tbs. flour
1 Tbs. grated lemon zest or lemon juice plus lemon pepper to taste if needed
¾ tsp. dried dill weed
1 box spaghetti or linguini
Salt and pepper to taste

Poach salmon in water, cool and slice thinly with the grain. Cook onion in 1 Tbs. water for 2 min. in microwave until crisp tender-reserve. Microwave peas in microwave as directed on package, drain and reserve. Combine flour, milk, lemon, garlic, seasonings and dill in a bowl and stir until smooth; heat over medium, stirring constantly until thickened. Meanwhile cook pasta. Add vegetables to sauce fold in fish and stir gently until warmed through. Serve over pasta hot.

Jan 18

Economizing Etrees Part Eggs andPork Products

ECONOMIZING ENTREES –PART I- EGGS and PORK PRODUCTS

With food prices up and December credit card bills coming in it seems a good time to discuss ways to economize on meal expenses. This is not a post on budget meals though there are low priced recipes featured. It’s about general ways to alter cost by altering the recipes, transforming favorite meals into affordable week night versions, while keeping the taste and sprit. However, it’s a long discussion, so I’m posting the second part to next week.

The idea of the $0.99 per serving meal of the 1990s is as out dated as the $0.99 total meal of the 1970s was then. The backbones of that budget meal planning, ground beef and potatoes are out of range now as are the vegetables used to fill out the recipes, peppers, broccoli, different lettuces and the nuts and cheeses used for toppings. Meal planners today have to reinvent presentations and I’m including some before and after examples. You might also be interested in Making the Most of a Roast Dec. 29 2022.

Recipes in this post marked * are from my book Dinners With Joy

RECIPES– The money saving changes in select recipes are typed in italics…..
EGGS
Eggs have returned to their traditional place in the price line-up, which makes them good bases for economy meals. Scrambles are famous for welcoming meats and vegetable additions but more formal presentations are quiche and frittata with no one the wiser that they’re actually money savers. Recipes for both, along with other options, are in my posts for Dec. 28 2023, May 14, 2020, and April 13, 2017. Two new, fun ones to add are…

Chicken Fried Rice: Serves 6
2 cups cooked diced chicken or turkey
2 eggs slightly beaten
3 cups cooked, long grain rice
½ cup sliced scallions
¼ cup diced celery
¼ cup diced bell pepper-red is suggested
1 love crushed garlic-OR equal amount powdered
½ tsp. grated ginger Or equal powdered
¼ tsp. crushed red pepper flakes
2 tsp. oil
2 Tbs. soy sauce
1 tsp. sugar
Using a non-stick skillet, over high heat, sauté vegetable and spices in oil until tender crisp. Add eggs and stir until just set. Stir in rice, chicken soy and sugar and cook until heated through.

Ham Fried Rice: Serves 4
2/3 cup diced ham OR dietary option
2 eggs, slightly beaten3 cups cooked rice
2 Tbs. oil -divided
1 carrot-chopped
1 small onion-chopped
1 clove garlic mashed-or equal amount powder
½ cup green peas
1/8 tsp. pepper
3 Tbs. soy sauce
Heat 1 Tbs. oil in a skillet over medium until hot. Add eggs and swirl pan to create a layer of egg. Cook eggs until set and turning brown, break up with a wooden spoon and remove to a bow. Heat remaining oil and sauté carrots and onion about 4 min. add ham, peas and garlic sauté 4 min more. Add rice and coo about 4 min. until heated through add soy sauce and pepper then stir in eggs and heat through.

PORK PRODUCTS-With the exception of bacon. Although there are dietary restrictions on pork there are many alternatives on the market, Turkey Ham and Smoked Turkey are excellent meat ones. Turkey and chicken sausages are options and using traditional spice mixes with ground chicken or turkey to make sausage is successful too. Simply look-up a sausage recipe-either breakfast or Italian- and substitute another meat for the pork. Also remember that chicken, turkey, veal and pork are interchangeable in most recipes.

I focus on pork, because, aside from chicken, it’s the most affordable meat in the market today, particularly the prime cuts. Pork loin costs less than ground beef.

HOT DOGS- Have generally increased about 50% in price making some brands competitive with pork loins but there’s still some which are an economy meal choice. If you’re a purist, and simply looking for ways to ‘put on the dog’, see my post on Toppings Bars June 30, 2022

Otherwise, a nice way to upscale the presentation of a hot dog dinner with a casserole is to cut them lengthwise, layer them overlapping around the casserole, put a topping on the casserole, and bake until the dogs brown and puff. Sliced onions are good on baked beans and grated sharp or Parmesan cheese, tossed with bread crumbs and melted butter, make a treat out of macaroni and cheese. Hot dogs are also a substitute for ham in some dishes. This is an example is one of my favorite fast dinners revamped.

*Tortellini all Panna: Serves 4

1½ lb. dried Tortellini or 1 lb. fresh – cheese stuffing>>>>>>>>>>>>>>8 oz. penne

(1) 10.5 oz. can chicken broth, or 1 envelope bouillon and 2 cups water>>>>>>>just water

½ lb. cooked ham – in ½ inch dice from the Deli in (2) ¼ lbs. slices OR Turley Ham or Smoked Turkey>>>>>4 hot dogs sliced in 6 pieces each

(1) 10oz. box frozen peas

1 Tbs. butter>>>>>>> 1 Tbs. oil

1 cup heavy cream – light can be used>>>>>>equal amount of skim or 1% milk—DO NOT use whole milk

Grated Parmesan
Instructions are the same with the changed ingredients

Cook the Tortellini in the broth- -8 min. for the dried, 5 min for the fresh. Meanwhile, heat the ham and peas with the butter, over medium heat in the skillet. Drain the Tortellini and add them to the skillet along with the cream. Continue cooking over low heat, gently stirring until the pasta absorbs all the cream. Serve at once, lightly sprinkled with the Parmesan.

*Stuffed Bell Peppers with Mustard Sauce: Serves 4
1lb. pkg. Hot Dogs – any type

4 green bell peppers*

1 small onion diced

4 Tbs. butter

4Tbs flour

2 cups milk

2 Tbs. Dijon or Spicy Brown mustard

2 tsp India Relish – optional

Microwave onion in 1 tsp water 1min. Cut Peppers in half lengthwise, carefully cutting

around the stem, and seed. In blender, processor or chopper, mince hot dogs to a course

grind. Add onions and relish, if using. Stuff the pepper halves, and place them in an oven

proof dish that holds about ¼ inch of water. Bake in a preheated 350 degree oven for

about 30 min or until meat begins to brown on top and peppers slightly wilt. They should

still be slightly crisp.

Meanwhile, make a white sauce. Melt the butter until it foams, mix in the flour to a

smooth paste, quickly stir in the milk, and keep stirring over medium heat, until a smooth

sauce forms and thickens. Add the mustard, perhaps more than quoted, if you want a

spicier sauce. Plate the peppers, pour the sauce over and serve.

SAUSAGE: As I stated above, for those with dietary restrictions, there are many sausage options on the market. It’s also easy to make either bulk breakfast or Italian from ground turkey or chicken as used in the first recipe below. Link sausage is a commercial product, but an affordable exception are Brown and Serve Sausages. I use them in the second and third recipes below, one, a traditional Italian dish. For more sausage recipes see Fun Family Dinners Sept. 7,2023.

*My Spaghetti: Serves 4- Sauce freezes very well, so make extra to have on hand-reheat in microwave
1 lb. ground sausage-or a ½ lb. sausage mixed with
½ lb. ground beef or ground turkey>>>>>>>>>>>>>>>>>>met can be reduced to ½ lb.
(1) 28 oz. can crushed tomatoes

2 Tbs. oil

2 small carrots peeled and sliced thin (1/8 inch)>>>>>>about 6-8 baby carrots

(1) 1 oz. pkg. raisins

2 tsp garlic powder – or to taste

1 Tbs. dried oregano-or to taste

1 Tsp. dried basil-or to taste

1 tsp pepper and salt to taste
¼ tsp. crushed red pepper, or to taste-optional

1 lb. spaghetti or angel hair pasta.

Grated Parmesan

In a large stockpot, over medium heat, brown the meat, when all pink in gone, drain fat if necessary and add all the other ingredients, but the pasta, Simmer about 40 min. until the sauce reduces a bit and the carrots are very tender. Cook the pasta in a separate pot just to al dente. Drain and put in the pot with the sauce, toss briefly, THEN turn the contents out into a serving bowl. Pass the Parmesan.

*Bill’s Sausage and Cabbage: Serves 4

4-6 links Italian sausage @ 2lbs sweet or hot.>>>>>>2 boxes Original Brown and Serve Sausages

1 large head cabbage

1 Tbs. dried tarragon

½ cup white wine or broth= ½ envelope beef bouillon granules + ½ cup water

4 large halved or 8 small all purpose or redskin potatoes- peeled and parboiled

2 tsp garlic powder

Pierce sausage links with a fork. Brown in skillet over medium heat. Allow the potatoes to brown along with the meat Add small amounts of water if the food begins to stick. Cut the cabbage in 1 inch chunks. When the potatoes are brown, add the cabbage, wine, tarragon and garlic to the skillet. Cover and simmer about 8 – 10 min. or until the cabbage is crisp-tender. Serve very hot.

*Tuscan Cauliflower with Sausage: Serves4

2 heads cauliflower

1 to ½ lbs. Italian sausage – -4 to 6 links according to appetites .Sweet or hot optional.

2 Tbs. oil + 2 Tbs. more if needed

(1) 14 oz. can diced tomatoes with juice

3 oz. tomato paste – optional

1 tsp. garlic powder

¼ tsp. salt or to taste

Remove the outer leaves of the cauliflowers, and rinse the heads, drying them well.

Separate the cauliflowers into large pieces. It’s O.K. to use a knife and include the upper part of the core, just make sure most of the pieces are at least an inch or they will break as they cook, and become mushy. Pierce the sausages several times with a fork, and microwave them to remove the excess grease, on high for 2 min, pausing between.. When cool enough, slice each in 6 segments. Turn the burner on to medium, pour enough water in the pot to just cover the bottom, and add the sausages. Let them cook in their own juices, adding bits of water if they begin to stick or burn, until nicely brown @ 6 min. Remove to a plate. Add 1 Tbs. oil to the pot and sauté the cauliflower turning often until the pieces begin to brown, working in batches if necessary and adding more oil as needed Each batch should take about 10 min, so for an average skillet 2 batches = 20 min. total. When all the cauliflower is done, put the tomato paste and tomatoes in the pot and stir gently to combine and coat the cauliflower. Add the garlic and salt, again stirring to combine and then the sausage. Give a final stir to merge flavors, cover and cook on low about 6 min, until heated through and cauliflower is tender. Check seasoning again, and serve.

HAM: Hams are frequently on sale, not as reasonably as before, but still a comparative bargain. Ham steaks and Deli Ham, however, are now lower priced than ground beef and competitive with other ground meats. In casseroles, ham stretches, making it a current go-to. These recipes show how a little can go a long way.

*Glamorous Ham Casserole: Serves 4

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

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

2 eggs beaten

2 plum or small tomatoes in large dice

1/3 cup green bell pepper diced

¼ cup diced onion

1 ½ tsp Dijon or Spicy Brown mustard

1 ½ tsp Worcestershire sauce

½ cup cream sherry

½ cup light cream

½ cup bread crumbs

2 Tbs. melted butter

Paprika and parsley to garnish

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

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

*Ham Lasagna: Serves 4

8 oz. chopped ham

9 lasagna noodles

1 box frozen chopped spinach thawed and drained

(1) 4oz can mushroom stems and pieces drained

2 tsp minced jarred garlic

8oz creamed cottage cheese

8oz shredded Cheddar cheese or sharp cheese

4 1/2 Tbs. butter

4 1/2 Tbs. flour

2 1/2 cups milk

½ cup grated Parmesan cheese

8 oz. shredded Mozzarella cheese

In one bowl mix the spinach and cottage cheese together, in another the ham and mushrooms. Set aside. Cook the noodles as per directions, and keep moist. Make a cream sauce of the butter, flour and milk. (Melt the butter in a saucepan, when sizzling, remove from heat and stir in flour to make a smooth paste or roux. Quickly stir in milk, and return to medium heat, stirring constantly to avoid lumps. Cook until thickened, not allowing it to boil @ 3min.) Add the garlic. Lightly grease a casserole dish about 8”x10”

And smear a bit of the sauce in the bottom. Lay 3 noodles across the pan, cover with ½ the spinach mixture, then ½ the ham mixture, then ½ the cheddar cheese, then 1/3 of the sauce. Repeat once again ending with a layer of noodles. Top with the rest of the sauce, the mozzarella and Parmesan. Bake in a preheated 350 degree oven for 20 mins. then uncover and bake for 10 min more or until bubbling.

PORK: Americans don’t have a big choice of meats; veal and Lamb have all but disappeared, as have Cornish hens. I asked a market butcher about squabs and he didn’t know what I was talking about. Since the Meat Packers’ Union was dissolved, the same is true of cuts, especially the lesser ones such as brisket and 7-bone chuck. Even round roasts aren’t the counter regulars they were. If you Jan. 13, 2022want a prime piece at a reasonable price, it’s chicken or pork. Boneless pork loins are lean with no waste, tender, easy to cook, without the rare, medium or well problem and average a little over $1.00 per serving. Pork Boston or Picnic butts are even less, sometimes on sale at $0.99 per lb. However, they take more time in prepping and cooking. For more pork recipes go to: Jan. 12, 2017, Jan.28, 2021, Jan.13, 2922.

*Pork Loins with Apricot Glaze: Serves 4—A great company dish
(2) 1 lb. Pork Tenderloins – Commercially prepared in plastic sleeves*

(1) 12oz jar apricot preserves

¼ cup Balsamic vinegar

1Tbs Teriyaki sauce

3 tsp minced fresh ginger

2 tsp minced garlic

1 tsp. Tabasco sauce

Kosher salt

Ground pepper

1 tsp salt – divided

1 tsp pepper – divided

Remove wrappers from pork and pat dry. Rub each with ½ tsp salt and ½ tsp pepper. Heat oven to 350 deg., Melt jam in a small saucepan with vinegar, Teriyaki sauce, Tabasco, garlic and ginger. Brush meat This dish is equally as famous using veal cutlets, boneless chicken breasts or turkey cutlets.

*Pork Chops Normandy: Serves 4

4 slices of pork loin or boneless loin chops @ ¾ inch thick- well trimmed

4 Tbs. butter>>>>>>1 Tbs. oil

1 large onion sliced>>>>> delete

¼ tsp ground cloves>>>>>>>1/2 tsp. Pumpkin Pie Spice

2 large apples cored and quartered lengthwise>>>>>4 medium apples peeled cored, 2 center round slices taken from each, remainder in chunks

½ tsp sugar>>>>delete

1 cup apple juice

1 envelope chicken bouillon granules>>>>>>>>delete

1 cup heavy cream OR 1 cup ½ and ½ with 1 ½ tsp cornstarch dissolved in it.>>>>>>>>>delete

Melt the butter in an oven proof skillet over medium heat and brown the pork well on both sides. While the meat is browning, add the onions to the skillet and cook until softened. Preheat the oven to 350 degrees. * Arrange the onion around the pork, sprinkle with the cloves. Sprinkle one side of the apple slices with the sugar, and arrange them fan-like, sugar side down, on the meat 2 slices per slice or chop. Add the juice and bouillon to the pan, cover and bake 40 min. Remove meat with a spatula, careful not to ustcook.butcherbox.com/cumin-crusted-pork-butt/ disturb the fruit, to a plate to keep warm. Return the skillet with the juices to the stove over low heat, add the cream and simmer until thickened. If you want to avoid using heavy cream, substitute milk with cornstarch dissolved in it. Stir until sauce thickens. It may need a few minutes simmering to reduce. Pour over meat and serve at once.

Optional directions: Place meat in a pan; top each piece with an apple slice. Pour oil, apple juice over and scatter apple pieces around, sprinkle with spice mix. Bake at 350 deg. for 30-35 min. Serve hot.

Pork Butts are the source of country ribs. If you want to try butchering a butt, even making your own sausage go to: Jimmy Kerstein https://www.youtube.com/watch?v=D10lJYqjLB4 For more recipes click : https://www.dinnerwithjoy.com/2023/01/

Cumin and Orange Pork Butt: Serves 4-From:https://justcook.butcherbox.com/cumin-crusted-pork-butt/

3-4 lb. pork butt-cut in large chunks-fat trimmed

Dry Rub

2Tsp. cumin

2 Tsp. garlic powder

2 Tsp. kosher salt

1tsp black pepper
Braising Ingredients

1 medium onion julienned

1 orange sliced

1cup orange juice
Preheat oven to 300℉. Combine rub spices together and rub on pork butt. Place julienned onions, orange slices and orange juice in Dutch oven. Place pork butt on top and then put in oven uncovered. Baste pork after 30 minutes and braise for an additional 1½ hours. After 2 hours cover Dutch oven and braise for an additional 1 hour. Remove from oven and let rest covered for 20 minutes before slicing. For added flavor make a sauce with braising liquid. Simply remove the rind from the orange slices (they will easily peel away from the flesh after braising for 3 hours) and place them along with onions and liquid in a blender, puree for 2 minutes and adjust seasoning with salt and pepper.
NOTE: This freezes well and makes a quick dinner heated in the microwave.

Jan 11

3 Steps To Success Plus 100 Pages of Valuable Kitchen Information

DIET FOR THE FOOD DOLLAR

To paraphrase an old saying, if you can’t beat it, find a way to deal with it. That’s what How to Control Food Bills offers, a way to manage food costs. When I first opened my personal chef service Suddenly Supper, I realized I had to be able to offer unlimited recipes, quote reasonable prices, guarantee quality, buy retail and still meet my bottom line-not easy!

I needed an efficient system to reach my goals and after trial and error I devised a plan that worked for the business and proved to be equally efficient for my personal needs. I call my plan The Diet for the Food Dollar and to test it, I shared it with friends who’ve had equal success for several years now. It will work for you through the years ahead.

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

Translated, that meant that in 10 yrs. your food expenses would be 50%-70% more. This was a significantly large chunk out of household income, making controlling spending increasingly important, but, unfortunately, in the past year food costs have far outstripped those projections, some items soaring up at least 30%. This trend is not expected to halt, much less revere itself and can affect our menu standards and nutritional wellbeing. See the footnote below for an explanation.

One important reason for this unexpected price hike is that over the past thirty years, the U.S. Government has ceded control of the nation’s food supply to ‘private interests’, actually international conglomerates. Whereas a government has to consider the welfare of its citizens, corporations are interested in profit. The international aspect means that the fluctuations of one nation’s economy won’t affect the overall pricing. A product can always be sold elsewhere. You may remember food prices went up 3 times in 2008. Anyone wondering how this situation came about, see below.*

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

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

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

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

DIET FOR THE FOOD DOLLAR BASIC STEPS

1) Be Decisive:

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

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

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

2) Be Determined:

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

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

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

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

3) Be Disciplined:

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

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

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

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

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

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

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

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

Update: In April 2018, Monsanto was sold to Bayer, a German corporation, which now, effectively, controls the U.S. food supply. One example is the recent rise in potato prices. Apparently profitable markets have been opened in several African countries.

Jan 4

DIY New Year Cleanse

January 1^st is different from other holidays. It’s observed inter nationally and multi-culturally as marking a New Year. As with other New Year’s observances, it’s welcomed with celebration, but the main celebrating is the night before, which makes it not only a two day holiday but also a two year one. Unlike other major holidays, it’s not centered on family gatherings, but rather on the company of friends, which can change from year to year, and therefore for most of us it “gathers no moss’ or rather traditions. The day itself is usually spent as one of relaxation. People gear themselves for the coming year and in Northern climates for the brunt of the winter ahead.

Many, including me, use the day to start recovering from a long, food filled holiday season. My neighbor remarked that between the office, clients, friends and family she had eaten so much that she expected bubbles to flow out when she opened her mouth. It’s no wonder the most New Year’s resolutions are to diet!

However, before filling your fridge with foods dictated by the latest dieting fad, give a thought to spending a week or so on a cleanse to lose the bloated feeling at least. I don’t mean checking into a spa or investing in a strict OTC program. I’m talking about basing your meals on lean protein, especially fish and foods with high complex carbohydrate value, loaded with fiber. Lucky for us, many of these foods are winter root vegetables, carrots, beets, turnips, squash, sweet potatoes, and also broccoli,

cauliflower, kale, Brussels sprouts, cabbage because of their high fiber content.

In my book “How to Understand Carbohydrates” I explain that while protein builds muscle, carbohydrates provide energy and fiber is responsible for keeping the body functioning smoothly. There are two types of carbohydrates; simple and complex.

Simple carbs are sugars and are quite direct in their function. They are quickly absorbed into the bloodstream and give us a boost, temporarily, but because they are so rapidly absorbed, the effect doesn’t last long and the excess is banked in the body.

Complex carbohydrates are found in potatoes, pasta, rice, bread and in smaller amounts in fruits and vegetables. These are digested into simpler sugars which the body then converts into glucose, our cells’ main source of energy. Glucose is absorbed slowly and it enters the bloodstream at a constant rate to fuel our every action. What the body can’t use at the time, it creates cells to store the excess—you guessed it! FAT CELLS! This is how carbs got the bad rep. If we eat more than we need, our body doesn’t get rid of the surplus, and banks it in new cells we recognize as fat.

The purpose of a cleanse is to focus on eating the high carb, high fiber vegetables, to give us enough energy, satisfy our hunger and still provide the fiber needed to flush out our system—to cleanse it. Starchier carbohydrates such as bread and pasta can‘t do this because they don’t contain enough fiber. In fact, considering the starring roles that they play in various forms in holiday fare, it’s a safe bet that they are partially responsible for the bloated sensation we often experience and are best avoided, instead, serve a second vegetable to fill out a menu.

The concept of cleansing isn’t new. Most religions advocate at least one a year, calling them “Fasts”. What is new is the attention given to turning the experience into a gourmet adventure though using condiments, herbs, spices, nuts and seeds for taste rather than sauces and rich ingredients such as butter, mayonnaise and gobs of melted cheese. Bon Appetit Magazine’s January 2015 issue has an article on a cleanse, as well as a section on eating healthy which I an excellent source for learning more about planning a cleanse.

After a few days your body should be clear enough to give you an accurate reading of how much weight you need to lose, if really any and the type of diet that will best serve you. Perhaps, you will have lost some pounds and decide to continue with this plan rather than switch. I have often done this successfully. The important thing is that you will feel better and your body will be ready for whichever step you opt for next.

I’m passing on some recipes and tips that work for me. If you want more, explore my blog through the Home Page panorama or click the Archive button. Optionally, consider my book Dinners With Joy which contains 3 months of dinner menus with weekly shopping lists. After a lifetime in a family concerned with heart health and diabetes, my recipes pass both dietary requirements.

DIY SNACKS

Nutritionists recommend a piece of fruit, most commonly an apple. But, surprisingly, a potato of equal size, say 5 oz., is more filling, has fewer calories and carbs and more fiber. I pierce the skin, microwave it 3-4 min., split it open, lightly rub butter or margarine over the surface and broil it until golden.

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

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

VEGETABLES:

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

Roasted vegetables are a favorite. They’re simple to do, taste great and the flavor can be changed with the choice of seasoning or herb used. They easily replace sauced dishes. The cooking time and temperature varies with the choice of vegetable, but the process is the same. Simply toss or spray with a little oil, toss or sprinkle with the seasoning of choice and bake on a foil-covered baking sheet until done. Usually I like to drizzle a bit of Balsamic vinegar over them about half-way through, especially beets and pearl onions.

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

Cauliflower Confetti: This can be done with frozen as well as fresh. Just be sure the cauliflower is firm enough to chop. If fresh, separate into florets. Blanch briefly until crisp-tender. Pulse to the size of small peas or optionally, rice. Season with lemon pepper or bouillon granules and set aside. Use as you would for rice, pasta or mashed potatoes, as a bedding or a side. If needed, reheat in microwave 30 sec. Serves 2-3

Spinach Tart: (1) 10oz box, chopped spinach. Drain, put in a greased pie plate or shallow casserole. Mix with 1 raw egg and 1 packet chicken or beef flavored bouillon granules. Top with a sprinkle of nutmeg, and bake along with meat .for 20 min at 350 degrees or microwave for 1 min. serves 3-4

ENTREES:

Fusian Tilapia-Serves 4

4 large Tilapia fillets

Tbs. garlic powder

1 Tbs. powdered ginger

1 Tbs. butter

1 Tbs. oil

2 Tbs3 bunches scallions – also called green onions- trimmed of roots and course green stems

1. Soy Sauce

2 Tbs. Teriyaki sauce
¼ cup Cream Sherry

(1) 2lb. 4 oz. can sweet potatoes-or equal amount of squash including pumpkin

Salt and pepper.

Mash the sweet potatoes or squash

Cut white and light green parts of scallions on and angle in 1 ¼ inch pieces. Set aside.

In non-stick pan, melt 1 Tbs. butter and 1 Tbs. oil over medium heat, and gently sauté Tilapia, until it becomes white. You may need to do this in batches. Remove to a plate. Add the garlic and ginger to the pan and stir quickly to avoid clumping. Add the Soy and Teriyaki Sauces, Sherry and scallion pieces. Stir for 30 sec. reduce the heat to medium low. Return the fish to the pan and simmer until heated through, about 2 min. Apportion the potatoes on the plates, in the center of each. Serve the fish decoratively leaning slightly against the potatoes. Spoon the scallions and sauce over the fish.

Mediterranean Fillet – Serves 4

This has become a catch all name for a classic way to prepare any firm skinless fish fillet.

4boneless, skinless fillets of a firm fish fillet-my favorites are tilapia and salmon

(2)10 oz. pkg. frozen chopped spinach-

(1) 27 oz. ca diced tomatoes-most of juice thawed and draine

½ tsp. lemon pepper

4 tsp. oil

Optional side-brown rice

Place fillets on a foil lined baking sheet. Top with 1 tsp. oil and dash of lemon pepper. Bake or broil until fish is opaque and flakes according to directions for type of fish. Divide spinach among 4 plates, and top with equal amounts of tomatoes. Microwave plates for 2 min. on high before topping each with a cooked filet. Serve at once.

Mustard Chicken

4 chicken breast or thighs

4 Tbs. Dijon or Spicy Brown mustard

2 tsp. garlic powder

1 envelope chicken bouillon

2 cups water – estimate

Salt for brining

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

Chicken in Lemon Wine Sauce: Serves 4

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

Lightly dredge meat in flour sgae 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.

New New England Boiled Dinner:Serves 4
(2) ham steaks or 4 slices leftover ham roast (about 1 lb.)
(2) 1 lb. pkg. frozen French cut green beans
(2) 14 oz. cans small whole potatoes –drained
(1) 14 oz. can beef consommé Or 1 envelopes beef bouillon granules
(1) 14 oz. can chicken broth Or 1 envelope chicken bouillon granules
Water
2 Tbs. butter
Snip the edges of the ham to prevent curling and in a deep pot, lightly brown it in 1Tbs.butter; remove and repeat with potatoes, remove. Layer beans, potatoes and ham in the same pot; add flavoring ingredients and enough water to almost cover. Bring to a boil, reduce heat, cover nd simmer untilbeans are done-about 20 min. Check bean bags for timing directions.

Pork Chops Rosemary: Serves 4
4 loin pork chops at least ½ inch thick

2 Tbs. oil

3 tsp. FRESHLY ground pepper

3 Tbs. chopped fresh Rosemary plus four sprigs

Kosher salt to finish

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

much as possible before placing them in the pan or on the grill. Brown both sides of the chops well, turning once. Use half the marinade to baste them as you start, and the rest as the chops are turned. When browned, move chops to side of grill, or turn oven to 375 degrees, and continue to cook until pork is done,@ 8 min. Test by making a small slit in one of the chops, or by using a thermometer. Sprinkle lightly with Kosher salt and serve garnished with a sprig of rosemary.

Italian Braciuolini: Serves 4

8 slices beef braciuolini or sandwich steaks – @ 1 lb.

4 plum tomatoes – skinned, seeded, julienne

2 large ribs celery in thin diagonal slices

1 green bell pepper julienne

1 large onion thinly sliced lengthwise

2 tsp. dried basil

2 tsp dried oregano

2 tsp garlic powder

½ tsp. lemon pepper

4 oz. fresh sliced mushrooms

1 can Madrilène—usually sold to be jellied—a form of consume

2 Tbs. butter – divided

½ cup white wine

2 tsp. Worcestershire sauce

1 tsp mustard

Lay the slices of meat on a board, and divide the vegetables except mushrooms, equally between them, placing them in a pile parallel the long side of the braciole or steaks. Sprinkle the herbs and seasonings evenly over all. Fold the shorter sides over the filling, and roll the longer sides around it. Secure the seams with toothpicks. Preheat broiler. Melt 1 Tbs. butter in the ovenproof pan, carefully roll the topside of each braciuolini in the butter, then rest it seam side down in the pan. This will be a close fit toward the end, so temporarily move one out to make room for another, if need be, but make sure all have a coating of butter. Broil until nicely brown, @ 3-5 min. Turn the oven to 350 degrees, add madrilène, cover and bake for 30 min. When meat is almost done, melt the other 1 Tbs. butter in the skillet, and brown mushrooms, deglaze pan with wine, stir in Worcestershire sauce and mustard until well incorporated. Remove pan from oven, plate braciuolini, stir skillet contents into pan drippings and mix well. Pour over meat.

Beef Kabobs: Serves 4
2 lbs. Top round London broil * 20 cherry tomatoes

2 Tbs. red wine vinegar 2 large green bell peppers

1/3 cup oil 2 large onions

1 Tbs. Worcestershire Sauce 25 button mushroom caps

2 tsp dried thyme – divided

2 tsp. dried oregano – divided 1 box long grain and wild rice mix

1 tsp paprika – divided

2 tsp dried rosemary – divided 5 skewers 12” long**

2 tsp garlic powder – divided

2 tsp dry mustard powder – divided

Trim any fat off the meat. Place in an oblong glass dish, pour on the vinegar, oil and Worcestershire Sauce. Sprinkle half the given quantity of each of the herbs over it.
Allow to marinate for 2 hours, turn it over and sprinkle the rest of the herbs on the other side .Keep turning the meat every few hours for about 6 hours, or overnight. This is to give both sides of the meat equal time in the marinade. When ready to cook, cut meat into 25 large pieces. Reserve marinade.
Cut the peppers into 20 large pieces, and cut each onion in 8ths, then separate those pieces to make a total of 20 segments. Wash the mushrooms, saving the caps and slicing the stems. Thread 5 skewers, alternating meat and vegetables, starting and ending with meat. I find the vegetables hold better during cooking if the natural curved shape of the pepper and onion pieces is used to form parentheses enclosing the tomato and mushroom caps. Use a mushroom cap as a “ stopper ‘ on the end of each skewer. Grill as per your usual routine but don’t overcook . If broiling, I like to do it on a lower shelf, for 8-10 min. That way the vegetables have a chance to cook through without burned skins. Do not cook kabobs until rice is ready.

Cook the rice according to package directions, substituting the marinade for an equal amount of the water required, and adding the sliced mushroom stems. Hold on warm while meat cooks.**Calculated for 5 skewers but 4 servings, the excess to be shared. Alternatively, if children are included in the meal, load your calculation of their portion of meat on separate skewers and then load other skewers with prepped potatoes, carrots, corn cobs and vegetables of choice. Cook together.
*Round steak and chuck can also be used, but need to marinate 8 hr. or overnight to tenderize.

Dec 28

BRUNCH NOTES

“Brunch: Alternative first meal of the day; a combination of breakfast and lunch traditionally served after mid-morning.” So, by definition, brunch doesn’t fit a normal schedule, and by implication, it’s for those who sleep late-translation, a free day following a late night. The most generally observed is New Year’s Day.

Brunch is also a welcome option for the meal provider, or host. It’s an efficient solution to what could be a messy, confused situation if dealt with on an individual basis.

However, what really makes brunch so popular is the food. Fun and festive, the dishes are less substantial than dinner, more so than breakfast, with wider variety than usually associated with lunch. Of course, brunch dishes do have specific requirements. People need nourishment to get going in the morning and to carry them through a full day.

Hence, brunch entrees must be nutritiously fortifying. If it can be prepared ahead or is so easy to make that it doesn’t require more precautions than covering clothes with an apron, all the better. Plus, brunch can be a casual pick-up, or a more formal seated meal, either way it makes guests, and family feel catered to in a special way.

April 1, 2015, I wrote a post giving 13 brunch recipes suitable for holidays or just a weekend, all simply made. On March 23, 2016 I wrote a post on brunch and supper recipes because they are often interchangeable. I also have a post on eggs Feb. 17, 2016 and two books with suitable recipes : Can I help? And No Stress Recipes for Mother’s Day. This year, I’m reprinting recipes from these four sources which are elegant but easy to prepare. Additionally, there are dishes below that can serve as a brunch or supper, and can be prepared ahead and table ready with minimal effort, time and mess.

I’ll start with the old standby eggs, and a reminder that, to complete these dishes, you should check the posts on Muffins and Biscuits, Feb. 14, 2019 and Using Frozen Bread Dough May 15,2016. All recipes serve 4, but large eaters may need double servings of the egg dishes.

RECIPES

Eggs Aurora: Serves 4
8oz. can tomato sauce
2 tsp. dried basil+ extra for garnish
4 large eggs
Pour sauce into a 10 inch skillet, stir in basil. Heat through over medium and break the eggs into the pan, keeping them separate. Cook over medium until set-2 min. Reduce heat to low, cover pan and cook until egg yolks are done to desired degree. Carefully plate each egg separately, add some sauce and serve at once.

Eggs Adeline: Serves 2
2 eggs
2 slices Canadian bacon- cooked
2 Deli slices Swiss or Cheddar cheese
2 thick center slices of beefsteak or other large tomato
1 English muffin
Worcestershire sauce
Split and toast the muffin. Layer equally on each half in order the bacon the tomato and then
cheese. Run under a hot broiler until the cheese just melts meanwhile, poach the eggs. Top each muffin half with an egg and sprinkle with Worcestershire sauce.
Note: I have substituted toasted slices of Italian bread for the muffin and also put the topped slices in the microwave for 30 sec. instead of heating the broiler.

.Eggs Parmesan: Serves 4—Custard cups are needed for this
4 slices Deli ham—optional
8 large eggs
8 Tbs. heavy cream, half-and-half, or evaporated milk
4 Tbs. Grated Parmesan cheese
Line each custard cup with a slice of ham. Break 2 eggs into each cup. Cover with 2 Tbs. milk or cream. Top each with 1 Tbs. cheese. Place cups on a cookie sheet and bake in a preheated 350 deg. oven until set about 12-15 min. Serve hot with rolls or toast.

Baked Eggs in a Cloud: Serves 4
4 large eggs separated
4 thin slices of ham or smoked turkey
2 drops of cider vinegar
Butter for the pan
Salt and pepper
Optional seasonings
Lightly butter a 7X7x1 ½ inch square ovenproof pan. Preheat oven to 350 deg. Lightly grease the bottom of the pan, and line the bottom and sides with a single layer of ham leaving a slight overhang all around. Whip the egg whites until they stand up in peaks, incorporating the vinegar half way through. Add seasonings. Spoon them over the ham. Using a spoon, make 4 dents in the whites, evenly spaced for portions. Put a yoke in each depression. Bake 12 to 15 minutes until whites are slightly brown and yokes are just set. Serve at once. I like a bit of curry powder or dry mustard in the whites. Alternately serve with Worcestershire sauce to top.

Spinach Squares, Poached Eggs and Pickled Salmon: Serves 4
12-14 oz. package of frozen chopped spinach
5 eggs
1 envelope chicken or beef bouillon granules
Ground nutmeg
4 salmon fillets 4-5oz.each – thawed if frozen
3 Tbs. white vinegar
2 tsp. pickling spice

Gently poach salmon in salted water to cover plus vinegar and spices, turning once, until no longer transparent, about 8 min. total. Remove from heat, bring to room temperature and chill in broth. Can be refrigerated up to 4 days.
Drain excess liquid from spinach; mix with 1 egg and bouillon. Place in a lightly greased 8X8 inch ovenproof dish and sprinkle with nutmeg. Can be chilled for several hours. Make 4 wells in the spinach and fill each with one egg, taking care not to break the yolks. Bake at 350 degrees for 20 min. until spinach and eggs are set. Cut into squares and serve with drained cold salmon.
*Salmon recipe adapted from Rozanne Gold’s Menu Cookbook

Frittata; Serves 4

Count on using about 1 cup vegetables, leftovers or canned are perfect. If using frozen or raw, they must be sautéed or blanched first. Frittatas are also forgiving. If one sticks and won’t slide onto a plate, slice it in wedges and serve it in the pan.

4 large eggs

1 cup vegetables*

2 Tbs. oil

Dash of baking powder

1/3 cup milk or water, or milk + water to equal this amount

Pinch salt

¼ tsp. curry powder

¼ tsp. paprika

Ground pepper to taste

Optional toppings- for example ¼ cup grated cheese or 1 cup tomato sauce.

Cut vegetables to ½ inch size or thin slice *

In a bowl, lightly beat the eggs, with all other ingredients except the oil and the vegetables. Heat the oil in an 8-9 inch skillet over medium. Turn on the broiler. Sauté the vegetables, or if cooked, turn them over in the oil to coat and warm. Reduce the burner heat to medium-low and pour in the eggs. Cook, gently pulling the eggs away from the sides of the pan, and tilting it to allow the uncooked portion to run into the spaces, until the eggs are fairly set, but still quiver in the center. Put the pan under the broiler, until the top begins to tan and all the eggs are cooked. Add the cheese, if using, before broiling and the sauce as serving. Be sure the skillet handle is oven-proof. Slide the frittata onto a plate to serve.

* If not using leftovers, substitute an equal amount of cooked fresh or frozen vegetables lightly parboiled if necessary.

* ½ cup diced meat can replace ½ cup of the vegetables

Classic Quiche Lorraine: Serves 4
Quiche is a dish that allows a lot of room for variety, yet is quite simple to prepare. If one of these won’t be enough for your family, make two and use different ingredients. Think of it as if you were making pizzas with different toppings.-but here it’s bottoms!
(1) 9 inch deep dish pie shell-store bought is fine– baked
1Tbs. butter
4 oz. sliced mushrooms—(1/2) 8 oz. can will do –optional
1 small onion diced
4 eggs
1 cup light cream or whole milk
½ tsp. dried mustard OR prepared Dijon mustard
1 cup shredded cheese -Swiss usually preferred
Salt and pepper.
8-10 slices bacon cooked and crumbled OR ¼ lb. sliced Deli smoked turkey- chopped
Dash of ground nutmeg
Paprika and dried parsley
Spray skillet with cooking spray and cook bacon until crisp or frizzle smoked turkey and dice. Melt butter in skillet add mushrooms and onion and cook until they render their juice.-about 3 min. Line a 9 inch pie plate with the crust. Put mushrooms, onion and bacon in the bottom of the pie shell and cover with the cheese. Then pour over the eggs beaten until frothy with the milk, mustard and salt and pepper to taste. Sprinkle with the nutmeg, garnish with the paprika and parsley and bake in a preheated 400 degree oven for 15 min .Reduce heat to 325 degrees and bake for 30 min. more. Allow to stand 5 min. before cutting.

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

Store Purchased Pancakes and Waffles—Upgraded for a Special Day
1)The waffles can be topped the traditional way with butter and syrup but can also be served with the various fruit toppings listed under French Toast.
Sautéed Apple Topping: Serves 4
4 medium apples sliced
2 Tbs. Butter or margarine
2 Tbs. sugar
Dash cinnamon
Sauté apples in butter or margarine for 6 to 8 min. until tender. Stir in sugar and cinnamon.

Pancakes can be served traditionally too but try folding them over fresh fruit slices, or put chopped fruit in the pancakes. Top with a dollop of sour cream, yogurt or cottage cheese. Garnish with powdered sugar if you like.

Cheese Filling: Serves 4
8 pancakes- thawed and warmed if frozen
8 oz. cream cheese
4 + Tbs. milk
1 Tbs. curry powder
½ cup finely chopped toasted almonds, pecans or walnuts + more for garnish
Black pepper
4 Deli slices of meat—turkey, ham or preference
Mix the cheese, curry, pepper and nuts with enough milk to make spreadable. Spread on
4 pancakes, cover with meat, top with second pancake and garnish with nuts.
Variations: 1 cup yogurt, ½ cup drained crushed pineapple for the cheese milk and curry.
Keep the pepper and nuts and use ham.
Use the cheese, milk, nuts and pepper but substitute ginger preserves for the cur

.Sausage Casserole: Serves 10-12 * To be made the night before
2 ½ cups seasoned croutons – Use the boxed ones for salads or a stuffing mix
(1) 1 lb. roll of sausage
4 eggs
2 ¼ cups milk
10 oz. box frozen chopped spinach – thawed
10 oz. can condensed cream of mushroom soup
4 oz. can chopped mushrooms – drained
1cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
½ tsp. brown mustard
Crumble and cook sausage then drain grease. Grease a 13 x 9 inch metal baking dish; spread croutons in the bottom and top with sausage. Whisk to blend eggs and milk; stir in all the other ingredients and pour over the mix in the dish. Refrigerate overnight. Preheat oven to 325 deg. Bake 50 to 55 min. until set and top is golden. Serve garnished with herbs like parsley or with salsa on the side.
* A Bob Evans recipe

Creamed Beef in Patti Shells: Serves 4
1 pkg. dried beef (3-4 oz.)*
4 Tbs. butter
2 cups milk
1 cup green peas—if frozen thawed
4 oz. can sliced mushrooms – drained
4frozen Patti shells –baked tops reserved OR toast
1/8 tsp. curry powder
Chopped parsley
Pepper to taste
Trim fat from meat and cut in 1 inch pieces. Melt butter in a saucepan, add flour to make a paste, then add milk and stir to a thick sauce. Add spices, mushrooms, peas and meat. Mix well and heat through. Serve hot in Patti shells with tops on an angle, and garnished with parsley.
*Chipped beef has spiraled in rice, rivaling Fillet ignon. Substitute country ham, but, lie bacon, it must be cooked first, or equal amounts of thinly siced deli ham.

Chicken Livers on Eggs with Sherry Sauce: Serves 4.
1 lb. chicken livers
4 oz. can pieces mushrooms stems and
2 Tbs. butter
2 ½ Tbs. flour
2 small carrots peeled and thinly sliced
6-8 oz. frozen pearl onions – thawed
2 Tbs. Teriyaki sauce
2 tsp. poultry seasoning
3 Tbs. cream sherry—or Marsala — to taste
8 eggs
Salt and pepper
Rinse and soak the livers in salted water for 10 min. Rinse and place livers, onions and carrots in a pot with water to cover. Boil until livers are slightly firm. Strain and reserve broth. Rinse livers in cold water. Gently pick fat from livers and divide very large ones. Measure cooled broth and add water to make 2 cups if needed. Whisk flour into cooled broth until dissolved; add spices, sherry, Teriyaki sauce, mushrooms, onions and carrots. Bring to a simmer and stir until sauce is thickened. Fold in livers adjust seasonings and keep warm.
Melt butter in a sauté pan and scramble eggs. Add salt and pepper to taste. Serve livers over eggs while hot. Serve at once. Can also be done in a microwave at 1 min. interval

Hot Chicken Salad; Serves 4
4 chicken thighs or 2 split chicken breasts
1 cup diced celery
½ small onion diced
3 Tbs. slivered toasted almonds
1 Tbs. lemon juice
(½) 4oz.can mushrooms -drained
½ tsp. salt
2/3 cup Hellman’s mayonnaise*
¼ cup grated sharp cheese
1/3 cup toasted croutons
1 Tbs. melted butter
Paprika and dried parsley for garnish
Boil chicken, skin and bone and cut into bite sized pieces (save broth for another use). Mix in a bowl with the next 7 ingredients. Spread evenly in a flat bottomed, oven-proof dish or casserole. Toss croutons with butter and scatter over the top, sprinkle with cheese.** Bake in a 450 deg. oven for 30 min.
*Hellman’s is recommended for this because it cooked better than other mayonnaise.
Glamorous Ham Casserole ** can be frozen at this point. Cover top with plastic wrap and seal dish in a plastic bag. Good for 2 weeks
2 cups cooked rice – suggest packaged pre-cooked product, Uncle Ben’s or Zataran’s

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

2 eggs beaten

2 plum or small tomatoes in large dice

1/3 cup green bell pepper diced

¼ cup diced onion

1 ½ tsp Dijon or Spicy Brown mustard

1 ½ tsp Worcestershire sauce

½ cup cream sherry

½ cup light cream

½ cup bread crumbs

2 Tbs. melted butter

Paprika and parsley to garnish

The pre-cooked rice packets only take a couple of minutes in the microwave-if you are using leftover rice, or making your own, do not use the minute type. Combine all ingredients, except last three,** in a lightly greased 2 qt. casserole. Stir to mix well. Combine butter and bread crumbs, sprinkle over top. Decorate with parsley and paprika. Bake 350 degrees for 45 min or until nicely browned and bubbly.

Meatless Entrees

MAKE VALENTINE’S DAY HAPPY

HOW TO ENJOY SUPER BOWL

ECONOMIZING ENTRÉES – PART II CHICKEN & FISH

ECONOMIZING ENTREES –PART I- EGGS and PORK PRODUCTS

DIET FOR THE FOOD DOLLAR

DIY New Year Cleanse

BRUNCH NOTES

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