Dinner With Joy

Aug 31

QUICK, EASY, NEAT WEEKDAY DINNERS

I post on this subject each year because the first few weeks of September are so hectic. Labor Day is like an iron door clanging shut between seasons; within hours our mind-set changes. Summer is long past, not just last week. We wear different clothes, notice the fewer hours of daylight and suddenly are focused on planning our work load for the months ahead. New groups are joined, new schedules laid out and frequently meetings to organize it all, take place in the evenings because the days are so full, and then there’s the return of homework. Dinner is the frequently the casualty of this busy time.

What’s needed are meals which cook quickly and without mess, from pre-bought ingredients, can be served in shifts if necessary and are easy to clean up. These recipes fit those requirements and most are straightforward enough to be started, finished or even made by anyone responsible in a kitchen. Best of all, the dishes are so good, they often become family favorites, ready to make again during rushed times, like the winter holidays, or simply when you need an easy night. If you want more recipes for this type dinners, click on the waterfall ‘Select Month’ window in the right margin of all blog pages, and choose any September since 2013. You’ll find a post on the subject, but there are too many to list the links individually.

RECIPES

Tortellini all Panna: Serves 4

1½ lb. dried Tortellini or 1 lb. fresh – cheese stuffing

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

½ lb. cooked ham – in ½ inch dice from the Deli in (2) ¼ lbs. slices OR Turley Ham or Smoked Turkey

(1) 10oz. box frozen peas

1 Tbs. butter

1 cup heavy cream – light can be used

Grated Parmesan

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.

NEW New England Boiled Dinner: Serves 4
1 lb. to 1 1/2lb. ham in 4 slices –packaged round bone slices are fine
(2) 1 lb. bags frozen French cut green beans
(2) 15 oz. cans small, while white potatoes- drained
(1) 10 ½ oz. can beef consommé
(1) 14 oz. can chicken broth
2 Tbs. butter
Make small snips around the edges of the meat to prevent curling. Sauté in the butter until slightly browned. Remove from heat, add the potatoes and top with the beans. Pour the liquid over and bring to a boil, then reduce heat, cover and cook for about 30 min. Make sure beans are very tender.

Chicken Pizza: Serves 4

(1) Pizza

16 inch pizza shell, I like the ones prepared and sold in envelopes rather than the frozen*

2 boneless, skinless chicken breasts cooked and cut in ¾ inch pieces or 1 cup cooked chicken diced

½ cup Riciato** OR equal amount green salsa, or pesto

½ cup sour cream

1 large broccoli crown separated and blanched OR (1) 10 oz. bag frozen broccoli cuts thawed and drained

1 small onion, halved and sliced thin

1 small green bell pepper in ¾ inch pieces

2 tsp. oil

1/8 tsp. lemon pepper

6 sun dried tomatoes, either in oil or reconstituted in the microwave, drained and in large dice (optional)

4 oz. can mushroom stems and pieces –or sliced black olives (optional)

4 oz. Monterey Jack cheese grated – Or optionally Pepper Jack

Preheat the oven to 410 deg. or temperature recommended on the pizza shell. Also check time of cooking. Microwave the onion and bell pepper with the oil and Lemon Pepper 2 min. Spread the sour cream over the pizza shell, then spread the Riciato sauce, pesto or salsa Verde over that. Evenly scatter the toppings over the sauces, including the oil and seasonings with the onion and pepper. End with the cheese. Bake at 410 degrees for 15 min., or as pizza shell package directs.

* (2) 12 inch flour tortillas can be substituted for the pizza shell-brush one side of each with water and press together.

(For anyone on a low carbohydrate diet)

** Riciato is a mild, flavorful sauce made from cilantro (found in most markets). If you want a spicier pizza use the salsa Verde in the level of your choice or sprinkle a dash of red pepper over sauces.

Stuffed Zucchini: Serves 4

1 lb. ground beef

4 large zucchini

¼ tsp lemon pepper

(3) 8oz cans tomato sauce

1 Tbs. garlic powder- or to taste

2 Tbs. oil

2 tsp. dried oregano

2 tsp. dried basil

½ cup grated Parmesan cheese + to pass

Split zucchini lengthwise, and scoop out only the seeds with a spoon. Mix beef and lemon pepper. Fill zucchinis with the beef, pressing it in and mounding it on top. Sprinkle with about ½ cup of the cheese, equally divided. Place in an ovenproof pan with ¼ to ½ inch of water on the bottom (a bath). Bake in a preheated 350 degree oven about 30 min or until meat begins to brown. Plate separately and serve.

Meanwhile, heat the tomato sauce in a saucepan; add all the other ingredients except cheese. Allow to simmer while the meat cooks. Spoon some over the zucchini boats on the plates, or simply pass it and the cheese on the side.

Mediterranean Fish: Serves 4

This is my play on a classic fish dish. Any firm fish, which can be rendered skinless, works as well. I often use frozen Flounder, Tilapia or Salmon fillets.

4 boneless, skinless fillets of a firm fish @ 1 ½ – 2 lbs. preferably thawed, but can be left frozen.

(1) 26oz can diced tomatoes – divided with ½ reserved
(2) 10 oz. boxes frozen chopped spinach or 1 bag fresh spinach leaves

½ tsp lemon pepper

2 Tbs. oil

Paprika

Place the oil in a pan large enough to hold the fish. If using frozen spinach, thaw and squeeze out excess water, then spread out in the pan. If using fresh baby spinach leaves, wash by running under warm water in a strainer, shake well and spread out on 4 plates. Place the tomatoes either on the spinach or in the pan and top with the fillets, evenly placed, then the oil. Sprinkle with lemon pepper and paprika. Bake at 350 deg. about 25 min. or until fish flakes easily. Remove fish with a spatula, if serving fresh spinach, allow the tomatoes to wilt the spinach as plating. Spoon excess tomatoes around the fish.

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

Lemon-Honey Chicken Breasts*: Serves 4
4 boneless chicken breasts-with skin-the skin doesn’t add calories and traps the marinade for flavoring.
½ cup fresh lemon juice or equal amount of diluted concentrate
¼ cup honey
3 Tbs. fresh minced thyme or 1 ½ Tbs. dried
Rinse the breasts well and pat dry. Place them in a pan or freezer safe container large enough to hold them flat without overlapping. Mix the other 3 ingredients and swab the chicken, making sure to get up under the skin. Allow to set for 30 min. swab again. If freezing, place plastic wrap directly over the meat, cover the container and freeze for up to 2 months. Store the extra marinade in a small jar in the refrigerator. Roast the chicken at 425 deg. for 30-40 min. until thermometer reads 165 deg. or juices run clear, frequently basting with the reserved marinade.

Frittata: Serves 4
The perfect solution for all those who find omelet’s a challenge, and the fun part is that it needn’t ever be the same twice, because its flavor depends on the ingredients and/or toppings and/or herbs, and they are whatever one wants, has at hand, fresh or leftover, meat and/or vegetable. Frittatas are also forgiving. If one sticks and won’t slide onto a plate, slice it in wedges and serve it in the
6 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.

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.
*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.

Potato Hot Pot: Serves 2-
This is easy and fast to prepare. Using canned, sliced potatoes cuts the cook time in half and reduces the prep skills required to only a can opener. Can be made in individual portions and cooked separately.
15 oz. can diced tomatoes- drained juice reserved
15 oz. can dark kidney beans-drained juice reserved-really any beans can be used.
1 cup cut green beans –briefly cooked
1 medium onion in ½ inch dice
1 Tbs. oil
4 hot dogs each cut in 6 pieces
2 large potatoes-white or sweet
Salt and pepper
Cook the beans to crisp tender. Pierce the potatoes with a fork and microwave 3 min. When cool cut into thin slices. Sauté the onion in the oil until soft, remove from heat. Add all the ingredients but the potatoes to the pot and warm slightly. Add enough reserved juice to give the consistency of chili. Ladle into oven-proof bowls and cover the tops with potato slices in a circular pattern. Bake 35-40 min in a 350 deg. oven until mixture bubbles and potatoes are golden. Serve at once.

Tuscan Tuna and Bean Salad: Serves 4

6 oz. can solid white tuna in water- drained

16 oz. can cannellini or other white beans

2 plum tomatoes diced

2 tsp. dried basil

Ground black pepper

Salt to taste

1 Tbs. balsamic vinegar

2 Tbs. fresh lemon juice

1 tsp. powdered garlic

1 Tbs. oil

2 Tbs. Dijon or spicy mustard

Mix the last 5 ingredients well and set aside to let the flavors form a dressing. Gently toss the first 6 ingredients, then add the dressing. Allow the whole to chill for 30 min. at least to meld flavors. Serve on greens.

Aug 24

23 MELON RECIPES FOR EVERY COURSE

I can remember when bins of cantaloupe, honeydew and watermelon in markets, signaled that summer vacation was half over, because melons are a late spring planting. In New Jersey, there was always excitement about the arrival of the Jenny Lind, a local strain of cantaloupe. We were a rebel household. My Mother, from Pennsylvania, openly preferred Crenshaw or casaba melons, while my father and I chose honeydew with a wedge of line.

Nowadays, cantaloupe, honeydew and watermelon, in all their GMO taste diluted, cosmetic perfected glory, are available all year. In contrast, Crenshaw, casaba, Persian and other less familiar melons, including the Jenny Lind, have become quite rare.

Even with limited choices, our growing interest in food, in different cuisines and in cooking have resulted in the creation of melon dishes for all courses of a meal. Impressive, considering melons is rarely cooked. Heating can extract the water content reducing the fruit to a fibrous pulp. There are 2 notable exceptions to this, Watermelon Steak and Roasted Cantaloupe, both recipes are below. However, the real reason melons are able to be incorporated into so many dishes is their natural ability to pair with other foods.

Choosing a ripe melon is important too. Thinner skinned melons, like Cantaloupes and honeydews when ripe, have a slightly sweet smell, a bit of yield when pressed at the blossom end and the stem end should be indented, indicating the fruit was ripe enough to fall off the vine. Watermelons have the same stem rule but are too thick skinned to press or smell. It’s best to rap them with your knuckle and listen for a hollow sound. Don’t buy any melons with discolored patches, they’ve been allowed to lay on the ground.

Melons can be left on the counter until they’re ripe, but then should be chilled, about 41 deg. is best. Wash the outside well because a knife blade can carry germs from the rind into the flesh. Once a melon is cut, exposing the flesh, its nutrients dissipate quickly. Store the remainder, covered in plastic wrap, chilled, not frozen. Frozen melon is like a rock, inedible and thawing drains the water from the flesh.

I’ve written several posts about melons. The one for Aug. 30, 2018 deals exclusively with watermelons and contains an interesting Slush recipe and punch bowl instructions. August 8, 2019, has a good Sherbet recipe. Aug 27, 2020 describes safe handling and Aug. 5, 2021 gives general facts about melons. Aug. 25, 2022 is the template for this post.

RECIPES

Melon Salsa: Serves 4–Wonderful with chicken or fish
½ small cantaloupe –seeded and cubed
4 scallions- white and light green parts in thin slices or ½ small onion in small dice
½ green bell pepper in small dice
1 Tbs. chopped fresh mint
½ lime juiced
Pinch salt
Combine all ingredients and chill well.

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

Melon con Prosciutto
This classic Italian first course presentation traditionally Involves simply draping thin slices of dry-cured ham over slices of melon, traditionally cantaloupe. Casaba or Crenshaw can be used.
Alternatively: It can be transformed into a canapé by cubing the melon and wrapping it in ham secured

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

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

Honeydew-Pineapple Soup: Serves 4
4 cups seeded, cubed honeydew
2 cups cubed, fresh pineapple
2 Tbs. honey
1 Tbs. lime juice
½ cup sour cream
½ cup yogurt
Pinch all spice
Blend everything to a puree and chill. Serve garnished with chopped fresh mint.

Moosewood Melon Soup: Serves 4*- from the Moosewood Restaurant New Classics Cookbook
6 cups cubed cantaloupe
14 oz. can coconut milk
2 Tbs. fresh lemon juice
2 Tbs. grated fresh ginger
2 Tbs. chopped mint
1 tsp. almond extract
Dash cinnamon
@¼ cup brown sugar or to taste
Puree all the ingredients, adding the sugar to taste. Chill well. Serve garnished with mint leaves.

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

Steak and Watermelon Salad: Serves 4—by Judy Kim for Delish

1. Tbs. brown sugar

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

Watermelon-Shrimp Salad: Serves 4
3 cups cubed seeded watermelon
1 cup cherry or grape tomatoes –halved
1 small onion in thin rings
1 Tbs. fresh lemon balm or lemon thyme (use lemon-pepper to taste is a substitute)
1/8 tsp. Kosher salt
Freshly ground pepper to taste
1/3 cup Balsamic vinaigrette
Small head Romaine lettuce –torn
½ lb. cooked shrimp-tails off and halved if large
Have all ingredients chilled. Gently toss and divide among plates.

Melon-Scallop Salad: Serves 4
2 cups melon-any type but watermelon
1 ½ cups chopped tomatoes
½ cucumber-seeded and cubed
1 small onion in thin rings
1 Tbs. fresh mint
1 head green leaf lettuce
1/3 cup citrus vinaigrette
1 lb. broiled scallops
Toss first 5 ingredients and divide among lettuce lined plates. Top with scallops and drizzle with vinaigrette.

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

Watermelon Steak–This can be a side, the center of a dinner salad or a dessert. From The Kitchen.com
1 personal-sized watermelon (about 3 pounds) cut into steaks about 2 inches thick*
1/4 cup granulated sugar
1 tablespoon finely grated lime zest (from 1 to 2 limes)
1/2 teaspoon red pepper flakes
Lime wedges from zested lime, for serving
Pat steaks dry. Mix other ingredients and brush on steaks .Sauté in a hot pan and serve warm with feta, chopped fresh mint, and drizzle of balsamic.
Alternatively:
Heat an outdoor gas grill to high, or prepare a charcoal grill for high, direct heat grilling. When the grill is hot, add the watermelon slices in a single layer and grill until warmed through and grill marks appear, 2 to 3 minutes per side. Serve the grilled watermelon on its own with lime wedges, topped with feta cheese or Greek yogurt, or as dessert with a scoop of ice cream.
NOTE: HOW TO CUT WATERMELON STEAKS– Cut the watermelon in half lengthwise, then place the flat edge down and cut 1 ½ to 2 inch slices down. It’s better to make them too thick than too thin. Cut out a rectangular steak from each slice.

Melon Sherbet: Serves 6-8
1 medium melon-cantaloupe or casaba
Juice of ½ lemon
4 egg whites
6 oz., sugar-super-fine or ’bar’ sugar is best
¼ -1/2 cup cherries or berries for garnish-optional
Fresh mint leaves for garnish-optional
Cut the melon in half, in a zigzag pattern if shell is to be used it for serving. Remove seeds and cube meat. Blend with the lemon juice until smooth. Pour into a 1 ½ quart container and freeze until beginning to set. Beat the egg whites until stiff and gradually add the sugar. Gently whisk or beat the melon mixture until broken up and light. Fold in the egg whites and return to the freezer and freeze until firmly set. Serve by the scoopful, in the melon shell or dishes. Garnish with fruit and/or mint. Keeps frozen about 1 month.
NOTES: Choose overripe fruit to make sherbet.
For anyone concerned over Salmonella, I recommend substituting Wilton Meringue Powder in any recipe that calls for directly adding raw beaten egg whites. See June 30, 2016 posting on Icy Desserts.

Melon with Ice Cream
My Mother introduced this dessert to my Father’s family. They learned to love it and even had competitions as to the combinations.
Cut a thin slice off one end of the melon and stand it up. Cut a slice off the top just low enough to expose the interior. Scoop out the seeds and fill with softened ice cream or sherbet. Secure the ’cap’ piece with complimentary liqueur- Triple Sec or Crème de Menthe.
h toothpicks and freeze until ice cream is firm. Serve cut in wedges or in rings. Garnish with a drizzle of a SUGGESTIONS: Vanilla ice cream is the general go-to, but honeydew with line sherbet and cantaloupe with butter-pecan are delicious. Experiment with combos——

Watermelon Granita: Serves 4
1 small watermelon-seeded and cubed
Sugar to taste
Dash hot pepper sauce and/or lime juice and/or salt to taste
Blend the melon meat and strain through a fine sieve or cheesecloth. Add sugar, dissolve, then add the other flavorings sparingly. Put into a metal 9 X 13 inch pan. Freeze, scraping with a fork to break up every 20-30 min. for 2-3 hours until resembles fluffy shaved ice. Store in a covered container in the freezer for 1 week. Scrape to fluff before serving. (The ice chips don’t clump during storage.)

Melon Tequila : Serves 4 -From Rozanne Gold’s Recipes 1-2-3 Menu Cookbook
1 large ripe cantaloupe, watermelon or combination
½ cup tequila + extra for dipping glass rims
4 Tbs. sugar + extra for dipping glass rims
Salt and pepper
Using a scoop make melon balls. Place melon balls in a bowl with other ingredients stirring to dissolve sugar. Cover and chill for 30 min. Dip glass rims in extra tequila then sugar to coat. Fill the glasses with the melon balls. Spoon over any remaining marinade. Serve at on

Tipsy Watermelon

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

Nana’s Cooler:

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

Roasted Cantaloupe: From- https://food52.com/recipes/23737-the-joy-kitchen-s-roasted-cantaloupe

If a melon is watery or tasteless, cut in wedges then in cubes. Add a little sugar, vanilla sugar is delightful. Roast in a preheated 400 deg, oven for 20min. until the flesh begins to shriveled and caramelized Cool and serve as a topping for salad or dessert.

Aug 17

17 LOW CARB CASUAL SIDES

I’ve noticed that, there’s a huge contradiction in our seasonal eating habits where low carb sides are concerned. At a buffet table in winter, if we put a portion of meat and a slice of bread on our plate, we head for the salad and vegetables, not the sauced pasta or au gratin potatoes. In summer, although we’re conscious of our figures, we think nothing of picking up a hamburger on a bun and going straight for the potato or pasta salad and/or chips.

It’s part of summer eating fun to ignore low carb sides and I’m just as guilty as anyone else in subscribing to the subconscious conviction that the carbs don’t add up as they do in winter. They do though, with unhappy results, especially if we also indulge in the ice cream treats I’ve talked about recently—and who can resist those in hot weather?

The answer is of course, obvious. Find low carb, non-starchy sides which are fun to eat but that isn’t easy. Those favorite summer foods are hard acts to follow, let alone replace. Here are 17 recipes I’ve found which fill the bill. Several have become family favorites for us as I think they will for you. Notice that most of the recipes have Mediterranean roots. The countries in that region have warmer climates and long histories of developing dishes suitable for al fresco dining. So if you’re feeling adventuresome and want to find more low carb side dishes for summer menus, search the cuisines of the Mediterranean, remembering that they are also considered the healthiest regional cuisines in the world.

RECIPES

Pickled Radishes– can be chilled up to 3 weeks.

Ingredients *

1 ½ lb. daikon radish, peeled

1 bunch red radishes (about 10), trimmed and each cut lengthwise into 6 wedges

1 Tbs. kosher salt

¼ cup rice vinegar (not seasoned)

3 Tbs. sugar

1 Tbs. very thin matchsticks of peeled ginger

Preparation

Halve daikon lengthwise, then cut crosswise into 1/4-inch-thick slices. Transfer to a large bowl and toss with radishes and kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.

Drain in a colander (do not rinse) and return to bowl.

Add vinegar, sugar, and ginger, stirring until sugar has dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).
*NOTE: Adding a large cucumber, peeled and cut in thick slices to this preparation gives a nice texture contrast.

Cauliflower Parmesan: Serves 4-5
1 head cauliflower separated into flowerets
OIL
Salt and Pepper
Finely grated Parmesan cheese
Toss the cauliflower with salt and pepper to taste in enough oil to lightly coat and spread out on a baking sheet. Roast in a preheated 400 deg. oven about 20 min. or until golden, stirring occasionally. Sprinkle liberally with cheese and return to oven about 1 min. until cheese melts. Serve at room temperature

Carrot Salad with Lime: 4-6 servings (courtesy of Cuisine Magazine)
1 lb. regular carrots or 1 lb. bag baby ones – peeled or cut into bite sized pieces
1/3 cup lime juice
1 Tbs. minced ginger
1 Tbs. jalapeno pepper seeded – jarred will do
2 Tbs. brown sugar
Pinch salt
¼ cup canola oil
2Tbs. chopped fresh mint
2 Tbs. lime zest
Honey roasted peanuts OR wasabi coated cashews- both roughly chopped
Make vinaigrette first. Blend lime juice, ginger, sugar, pepper and salt. Slowly pour in oil to emulsify it.
Cover the carrots in water, and boil until just done, about 15-18 min. Test for doneness. Do not over do. Cool. In a wide bowl or dish, pour the vinaigrette over the carrots gently turning to coat well and chill for several hours, overnight or longer, if possible. Mix the lime zest and mint to make a Gremolata to sprinkle over before serving. Pass the nuts, but don’t forget them. They really add flavor.

Pennsylvania Dutch Carrot Salad – Serves 4 (I take some short cuts here)
1 lb. regular carrots or 1 lb. bag baby ones – peeled
1 medium onion
2 slices bacon OR 4 slices turkey bacon Or equal amount of turkey ham
2 Tbs. cider vinegar-or to taste
1 Tbs. sugar- or to taste
1 tsp. canola oil and more if needed
Peel and slice regular carrots into bite sized pieces, halve baby ones and boil until just tender, about 8-10mins. Drain and rinse. Meanwhile, peel and cut the onion in half lengthwise, then across in ¼ inch slices. Microwave them in a safe dish with 1 tsp. oil for 2mins. Cook the bacon in the pot used for the carrots. If using turkey, add about 2Tbs. oil to infuse with essence. Drain the bacon on towels. Add the onions to the pot with all liquid. Using a wooden spoon, begin gently stirring over medium-low heat, adding the vinegar , sugar and more oil if needed to taste, to make a sweet-sour slightly smoky dressing. Add carrots and toss gently. Allow flavors to meld for at least an hour, refrigerate if to be held longer. Before serving, stir in crumbled bacon, reheat in the microwave or bring to room temperature. Serve hot in winter.

Green Vegetables, such as whole beans, asparagus spears, split broccoli crowns, even Brussels sprouts, are wonderful simply cooked to crisp tender, drained and introduced to a vinaigrette while still warm then allowed to marinate. They can be garnished with toasted nuts or sesame seeds, chopped egg, green onions or fresh herbs.

Summer Pea Salad: Serves 4

½ lb. snow peas or sweet pea pods

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

1 Tbs. toasted sesame seeds

3 tsp. soy sauce

3 tsp. dark sesame oil

2 Tbs. olive oil

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

Green Beans and Salsa: Serves 4

½ lb., whole green beans where low carb sides are concerned

½ cup salsa – optional degree of heat

¼ tsp. garlic powder added to salsa – – optional

2 tsp. oil

1 tsp. lemon juice

1 Tbs. toasted slivered almonds

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

Green Beans, Tomato and Basil: Serves 4—peas can be substituted*
1 lb. cut green beans-frozen is fine-cooked to crisp tender
2 large tomatoes in large dice
½ cup fresh basil leaves-or 1 tsp. dried
1 ½ Tbs. oil
Salt, pepper and garlic powder to taste
Chop the basil leaves and place everything on a salad bowl. Toss gently to mix well and chill to serve.
*NOTE: Top this with mozzarella shreds and it becomes Bean Salad Margherita

Broccoli Rabe with Garlic (Actually this name is incorrect. Broccoli is an American vegetable named for the California family who developed it. Italians know only “rabe”.)
1 bunch rabe
@ 3 Tbs. minced garlic, or powdered garlic to taste
3 Tbs. oil
Salt to taste
Cut woody bottoms off stems and discard any bruised leaves. Bring about 1 ½ inches of water to a boil in a skillet and blanche the rabe in batches just until it turns bright green. Usually this takes two batches. Drain well. Heat the oil in the dry skillet and cook the rabe over medium heat until the stems ate crisp tender. Add garlic to taste as the rabe cooks. Plate each batch as finished Sprinkle with salt to taste. Serve at room temperature

Tomatoes are a gift, especially when fresh in summer.
Tomatoes and Beets the large ones are wonderful peeled and fanned alternately with peeled large beets, all marinated in Balsamic vinaigrette.

Pennsylvania Dutch Tomatoes feature the beefsteak variety peeled, thickly sliced, layered alternately in a bowl with ¼ tsp. of cider or red wine vinegar, pinches of sugar, salt and pepper and marinated for several hours

Tomato and Watermelon is another good combination. Again use vinaigrette to marinate -one of the fruit based dressing’s works well, like raspberry, and peas add a quirky crunch. Of course tomatoes can always be served by themselves.

Following are some recipes for side dishes that I’ve used to perk up dinner menus. Not only do they look and taste great but they also have several other things in common which help to simplify preparations though they may take a bit longer.
• They are easy to make
• All the ingredients are readily available in the supermarket
• They can be made ahead and served cold, at room temperature or quickly re-heated, if needed

Eggplant and Yogurt: Serves 4
3 slender eggplants – about 1 ¾ -2 lb. total weight-unpeeled
2 Tbs. chopped fresh mint divided—1/2 tsp. reserved
½ cup plain yogurt
1 tsp. paprika
3 Tbs. oil

Salt and pepper to taste
Cut eggplants into ¼ inch rounds and place on a baking sheet. Boil or grill until tender and slightly brown, turning once, about 4 min. – plate in a circular pattern and allow to cool. Mix yogurt, oil, paprika, 1 1/2 Tbs. mint, salt and pepper in a bowl. Pour the dressing over the eggplant and garnish with the ½ tsp. of mint. Let stand for at least 30 min. to meld flavors.

Microwave Ratatouille*Serves 4
1 small zucchini in 1/3 inch slices
1 small yellow summer squash – in ¼ inch slices
½ each green and red bell pepper OR one of either in ¾ inch dice
1 medium onion – in thin slices halved
½ pt. cherry tomatoes- halved OR 1large tomato coarsely diced
1 Tbs. oil
¼ tsp. lemon pepper
½ tsp. each dried basil and dried oregano
Pinch cayenne pepper
Put everything but the tomatoes in a microwave safe bowl, loosely cover and cook on high 2 min. Stir to make sure everything is crisp tender. Add tomatoes and cook 1 min. more. Allow flavors to meld a few minutes. Serve hot or room temperature
*Can be made with frozen vegetables and canned dice tomatoes. Cooking times are about the same, depending on the microwave oven. Consult package directions. Other vegetables can also be added: .cut green beans, broccoli, edamame, okra, sweet or snow peas.

Eggplant Athena: Serves 4
2 eggplants of a size that ½ of each will equal a portion
1/3 cup oil-cured black olives chopped
2 Tbs. chopped capers
2 Tbs. chopped fresh basil
2 Tbs. chopped fresh mint
¼ cup Parmesan or pecorino cheese
Salt and pepper
@ 1 Tbs. oil +for drizzling
Cut the eggplants in half lengthwise and sprinkle with salt. Allow to drain for ½ hr. Rinse well and dry. Using a knife, score the tops of the eggplants in a cross-hatch pattern about ¼ inch deep.
Mix the other ingredients, using just enough oil to make a paste. Rub the paste into the tops of the eggplants and drizzle with oil. Bake in a preheated 375 deg. oven for 30 min. until tender when pierced with a knife. Serve room temperature or hot.

Eggplant Parmesan: Serves 4-6
1 large eggplant-peeled and sliced crosswise into ½ inch slices
2 cups tomato sauce
1 cup oil*
Salt, pepper, and garlic powder to taste
¾ cup shredded mozzarella cheese
¾ cup grated Parmesan cheese
Bread crumbs –optional

Cover eggplant with hot water and let stand for 5 min. Drain and dry on paper towels. Heat oil on a skillet and fry the slices until golden* Layer in a greased casserole eggplant, sauce, seasoning and 2 cheeses.** Repeat layers ending with sauce and Parmesan-optionally top with a thin layer of breadcrumbs. Bake in a preheated 400 deg. oven about 20 min. until bubbly. Serve hot or at room temperature.
*To cut time and effort, I lightly spray the slices with canola oil and run them under the broiler, turning once to brown both sides. If you want a slightly richer dish, add 1 tsp. oil to the sauce.
**Treating the slices individually makes a pretty presentation and is easier to serve at buffets.

Fried Zucchini: Serves 4-5
½ lb. unpeeled zucchini in Julienne
Salt and pepper
1 cup oil
1/2 cup flour
Grated Parmesan cheese
Sprinkle the zucchini with salt and let sit for 1hr. Blot with paper towels to remove excess salt then shake in a plastic bag with flour and shake again to remove excess. TIP spread on a baking sheet and freeze for 15-20 min. Bring oil to the proper temperature, when a piece of bread sizzles, and fry zucchini for about 3 min. until curls and crisps. Remove with a slotted spoon and sprinkle with pepper and cheese. Serve hot or at room temperature.

Spinach Balls: Serves 4*
(1) 10 oz. box of frozen chopped spinach-thawed and drained
1 cup finely chopped onion
1 egg lightly beaten

2 Tbs. +2 tsp. butter or margarines
1/3 cup + 2 tsp. dried breadcrumbs
¼ tsp. EACH salt, garlic powder, dried sage and thyme
Pepper
Mix first 4 ingredients then mix again with the rest. With a teaspoon, shape mixture into 16 balls. Arrange on a lightly sprayed cookie sheet and bake in a preheated 350 deg. oven, 20 min. Until lightly browned. Serve hot or at room temperature.

*One of my favorite canapes

Aug 10

FISH-THE PERFECT SUMMER DINNER

Globally, summer is vacation season and for North Americans and Europeans, August is the favorite month. The two major choices of get-aways are the mountains and seashore. In both, during summer months, restaurants and markets will feature a ‘Catch of the Day’. Whether it’s trout from the mountain streams and lakes or the bounty of the ocean, seafood consumption spikes in August.

That makes perfect sense. Seafood is more filling than meat, but lighter in texture with fewer calories and, important in hot weather, lower fat content. Sadly, Americans eat a diet containing more fat than other countries, and consume far less fish-only a fifth the amount of Spain, for example. Nutritionally, we health conscious Americans should make an effort to eat more fish.

Hopefully, we will, as verities particularly of fin fish, are now readily available in even our most landlocked areas, thanks to modern freezing and transport. Another incentive is our growing curiosity about different cuisines and expanding pallet. Moreover, fishing is an increasingly popular pastime, especially in nice weather and the progression from source to serve, catch, clean and cook, is an enjoyable way to spend a day and a delicious way to end it. Incidentally, recipes make great souvenirs…

Growing up in a shore resort, seafood has always been a major part of my diet and because I love it, I write about it frequently. In fact, I write posts about seafood every Lenten season. To find them use the panorama on my Home Page or consult the monthly drop-down menu on each blog page. I’ve also written a book, All About Seafood which I summarize in my post for Aug. 12, 2021. In the book, I explain the differences between fresh water and salt water, the categories of seafood, their uses, the differences in types of fish, treatments, shopping, storage and give recipes.

However, this post is about the appeal of seafood in the heat of August, whether on vacation or at home and is derived from three posts, one on grilling fish July 6, 2017 and another on fish salads August 18, 2022. Above all, do visit my post of July 13, 2017 on the most popular ways to cook fish. I would suggest you take a look at my post on easy ways to serve salmon and tilapia, the two most commonly found frozen fillets, as well, simply for convenience (March 2,2023).

Before I get to the recipes, there are a few safety rules on cooking fish, so bear with me….

There are a few general rules for cooking fish including grilling. The most accepted are those set by the
Canadian Department of Fisheries, recommended by top chefs from James Beard to Steven Raichlen and Bobby Flay.
1) Regardless of method, cooking time should be 10 min. per inch of thickness of the fish at its thickest point. If you have a whole fish 4 inches thick, you will cook it 40 min.; a steak 1 ½ inches would take 15 min. or 7 ½ min. per side and a thin fillet ½ inch thick would be 5 min. or 2 ½ per side. (I tend to be more cautious here and allow 3 min. per side.) Tongs are great to turn fish steaks but if I’m doing thin fillets on an outdoor grill, I use a ‘fish holder’; a grill accessory with a long handle, which holds the fish between two rectangular pieces of metal mesh, making flipping them during cooking without breaking them easy.
2) Preheating is required. The element should be hot, and for outdoor grilling the grill surface should be 3-5 inches from the heat, with a 2-3 Mississippi fire. Contact grills and pans take about 3-5 min.to reach the desired temperature.
3) Lightly oil the surface just before you put the fish on to cook, not when you start the grill.
4) Remember contact grills take half the time because they cook both sides at once.
5) To get cross-hatch marking, rotate the fish ¼ turn half-way through cooking each side
s stated, grilling recipes can be used for different fish within the same categories. Acceptable substitutions would be for example:

A. Full flavored with firm meaty texture and high in omega-3 fatty acids: tuna, marlin, swordfish, shark
B. Mild tasting, lean, fine flake and sweet flavor: sole, flounder, tilapia, halibut, orange roughy
C. Mild tasting, lean, large flake, and sweet flavor: cod, haddock, bass, rockfish, ocean perch,
D. Firm, moderate flavor and medium oil content: snapper, catfish, monkfish (can also be substituted for lobster in some recipes)
E. Rich oily fish, firm flake and medium to strong flavor depending on species: salmon, wild or farmed, trout, arctic char, steelhead

RECIPES

The following recipes are acceptable for indoor or outdoor grilling, which includes contact grills and grill pans. Of course, if you can’t or don’t grill, oven broiling is another option. The recipes are also adaptable for use with different types of fish. The point is that fish is a quickly prepared choice for a summer meal, particularly so when grilled.

Grilled Salmon with Watercress Sauce: Serves 4
4 salmon steaks ¾ inch thick
1 tsp. dried marjoram
Salt and Pepper to taste
Watercress Sauce
Sprinkle salt, pepper and marjoram on both sides of fish steaks. Preheat grill, place 4 inches from heat and lightly oil. Grill fish about 3-5 min. per side, until lightly browned and it flakes easily. Serve with sauce.
Watercress Sauce: Yield 1 cup
½ cup packed watercress leaves
½ cup packed fresh parsley
2 medium shallots-diced
1 small onion – diced
½ Tbs. wine vinegar
1 ½ Tbs. olive oil
3 Tbs. tomato juice
Place vegetables and herbs in a processor and process 3 times with on/off . Scrape down bowl sides and pour oil over mixture, add vinegar and puree 3 sec. Pour juice in through tube and puree until smooth. Chill before serving with fish.

Grilled Tuna with Rosemary-Caper Butter: Serves 4
(4) 1 inch thick tuna steaks
Oil to coat grill rack
1/3 cup unsalted butter at room temperature
1 Tbs. chopped capers
¼ tsp. lemon zest
1 tsp. dried, powdered rosemary + fresh sprigs for garnish
1/8 tsp. Dijon mustard or spicy brown
Mix last 5 ingredients together and chill. Preheat grill and lightly oil rack placed about 4 inches above heat. Grill tuna steaks 5 min. per side. To serve, top steaks with a portion of the butter and optionally, garnish with fresh rosemary sprigs.

Grilled Whole Fish in Buerre Blanc Sauce: Serves 8
3 ½ lb. cleaned fish with head and tail left on, salmon or trout
3 Tbs. canola oil
1 small onion in small dice
2 Tbs. white wine vinegar
½ cup butter
¼ cup white wine
2 Tbs. chopped fresh parsley
Place grill about 5 inches from heat and preheat. Lightly oil a wire broiling basket. Place fish in basket and drizzle with oil and cook about 5 min. then turn, cook 5 min. more, repeating until fish has been cooked the required time-about 20 min. total. To prepare sauce, place vinegar, onion and wine in a saucepan and simmer until onion is tender and liquid reduces slightly. Gradually blend in butter to make a smooth sauce. Serve fish hot, with sauce drizzled over, garnished with parsley.

FISH SALADS

The best cooking method for these items is poaching. Simply slide the fish into simmering water, return to a simmer and cook for 3-5 min. (5-8min. for fish steaks) until the fish is opaque and flakes. Immediately run under cold water to stop the cooking, then plate, cover with plastic wrap and chill. This is the approved method

Salad Nicoise: Serves 6 – 8
1 lb. fresh whole or cut green beans – frozen is fine
6-8 small new potatoes – halved if larger – keep size uniform-canned will do – drained
(2) 6 oz. cans solid white Albacore tuna in water – drained* DO NOT use ‘chunk’ tuna
(1) 5 ¾ oz. can pitted black olives
4 hard-boiled eggs – quartered
4 Roma or small tomatoes – quartered- OR 1 pt. cherry or grape tomatoes
Bibb lettuce or Romaine
Optional add-ons – (1) 15 oz. can of pickled beets and/or 6-8 anchovy fillets
Cook the beans, and potatoes if raw, until crisp tender. A special flavor is added if they are marinated in a little white wine for a few hours.
Line a large platter with the lettuce leaves. Gently fork-separate the tuna chunks and mound them at 6 O’clock on the plate. Mound the potatoes at 12 and decoratively distribute the other ingredients separately in mounds evenly around the plate, except the anchovies. If using, they should be laid across the tuna. The mounds can be pie shaped wedges, pointing to the center, or the center can be filled with fresh herbs or chopped lettuce pieces. If using the beets, the black olives can be piled in the center. The point is to arrange the plate as decoratively as possible but have it appear as a miniature buffet, with each of the ingredients presented individually for ease of self-serving.
Serve with the dressing created for this salad, below.
*NOTE: This can also be served with (1) 4 to 5 oz. grilled or broiled tuna steak per serving.|

Nicoise Dressing:

Serves 6- 8
4Tbs. minced shallots – or mild onions
2 Tbs. dry mustard – 4 of Dijon can be used
5 drops of hot sauce
5Tbs red wine vinegar
3Tbs fresh lemon juice – 2 tsp. of concentrated will do
2 ½ cups salad oil.
Mix the ingredients well and allow to meld for several hours. Drizzle a little over the Tuna, and serve the rest on the side.

Salmon and Spinach Salad: Serves 4
2 cups cooked salmon in pieces-about 4 frozen fillets, poached and broken into bite-sized pieces
2 cucumbers peeled and in thin slices
¼ cup thinly sliced scallions
1 Tbs. capers
8 oz. salad spinach leaves or more optionally mixed with other greens
2 plum tomatoes in large dice
1/3 cup chopped scallions
Dressing
1cup mayonnaise flavored to taste with dill or tarragon or ½ cup vinaigrette of choice
Tear the greens to bite size and toss in a bowl with the cucumbers, capers, tomatoes and fish, divide among plates and top with scallions. Pass the dressing.

Optionally this salad can be served with the fish prepared in either of the two ways below and placed to the side of the salad, omitting the tomatoes. I prefer the salad, in these presentations, to be lightly tossed with vinaigrette and the sauce, if serving the poached version, be confined to the fish.

Shrimp Louis: Serves 4
4 hardboiled eggs-quartered
2 Tbs. chopped parsley-for garnish
Greens sufficient for 4 servings-preferably Romaine or green leaf lettuce
Louis Dressing-from James Beard’s American Cookery
1 cup mayonnaise
1/3 cup whipped cream
2/3 cup chili sauce
1 Tbs. grated onion
Pinch cayenne
Modern Lamaze Dressing-an option
1 cup mayonnaise
½ cup sour cream
¼ cup ketchup
Pinch mace or large pinch nutmeg.
Plate the greens, top with the shrimp, spoon over choice of sauce, and pass the rest. . Arrange 1 egg around the salad on each plate and garnish with parsley.

POPULAR WAYS TO COOK FISH

These traditional methods of cooking fish are easy to master, elegant in their simplicity and invaluable to know because they, not the fish cited, are the stars of most recipes. Fish are classified by type, so fish of the same class are interchangeable in the recipes.

Trout Meuniere: Serves 4 – This is also good using fillets, and advised for any fish in categories B&E
4 medium trout
2 lemons juiced-rinds reserved
2 Tbs. butter
2 Tb. oil
¼ cup butter
¼ cup lemon juice
¼ cup fresh parsley minced
Rub trout with lemon rinds, adding a bit of juice if needed. Melt butter and oil in a large skillet over medium high heat. Sauté trout turning once, (fillets don’t need turning) until both sides are slightly tan and edges of meat are opaque and curl, about 5 min. per side. Remove fish to a warmed platter. Wipe pan and add the last 3 ingredients. Swirl to melt and combine. Pour sauce over fish and serve.

Southwest/Italian Seafood Packets: Serves 4 Fish from categories A, B&C are recommended for this
(4) 1 lb. fish fillets
½ cup thick salsa OR ¼ cup crushed tomatoes seasoned to taste with dried basil, dried oregano and garlic powder
8 large shelled shrimp
8 Cilantro, parsley or oregano sprigs or basil leaves
1 Lemon or Lime in wedges
Preheat oven to 400 deg. Cut foil or parchment paper into 8 pieces 1 inch longer than fish. Shapes, triangles or hearts make a nice presentation. Place a fillet on each of 4 pieces, top with 2 Tbs. sauce, 2 shrimp and 2 sprigs or leaves of herb. Cover with another piece of foil or paper and crimp edges to seal. Bake 10-12 min. Plate packets immediately and serve hot with fruit wedges. Cut an ‘X’ in the top of each packet to eat.

Coconut Tilapia: Serves 4 This is my own recipe and lighter than the standard. The coconut can be removed, the panko used alone or mixed with seasonings or replaced by crumbs. It’s the method that counts. It’s best with fish from categories B & C.
4 Tilapia filets – about 1lb
1 cup plain Panko
½ cup sweetened coconut flakes – toasted
½ cup + mayonnaise
Lemon pepper
Step I- Preheat oven to 350 deg. Toast coconut on a piece of foil until golden, about 4 min. watching that edges don’t burn. When cool mix with Panko.
Step 2 – Place fish on a lightly oiled cooking surface, a pan or baking sheet. Completely cover the tops with a thin sheet of mayonnaise, more like a veneer. Dust lightly with lemon pepper.
Step 3 – Sprinkle with Panko-coconut mix, and bake 8 min. per 1 inch width of filet, until top is golden, fish puffs slightly and edges bubble. Serve at once
Note: I put the breading mix in an empty herb bottle with a shaker top. It’s easy to apply, and any extra can simply be stored in the capped bottle.

Jul 6Barbecued Shrimp: Serves 6
24 large shrimp-cleaned, tails on
12 slices of bacon – halved crosswise
24 pieces of onion 1 ½ inch x 1 ½ inch
2 Tbs. EACH brown sugar, soy sauce and dry sherry
½ tsp. EACH chili powder, powdered ginger and salt
3 cloves chopped garlic OR 1 tsp. powdered garlic
Wrap the bacon pieces around the shrimp and skewer shrimp sidewise to secure bacon, alternating with the onion pieces. Combine the rest of the ingredients for the marinade and pour into a baking sheet with sides or broiler pan. Lay skewered shrimp flat in the pan and marinate, turning regularly for at least 1 hr. Cook over high heat about 3 min. per side, until bacon is crisp. Pour marinade into a saucepan and heat to a simmer, then cool to serve as a dipping sauce.

Aug 3

THE LILLY LIKES TO COOK BOOKS

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

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

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

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

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

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

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

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

My motives in writing the Lilly Likes to Cook series of books were first, my desire to help those coping with kids suffering from ‘the bored blaas’ due to weather, minor illnesses, or empty schedules. Second, I wanted to share what I have found to be an excellent method of getting children to bond both with each other and with adults. Third, I hoped to ease things by offering a selection of tested recipes suitable for the purpose.

I’ve put the recipes into loosely woven story lines which give the books continuity as well as illustrating possible presentations or functions for the finished dishes, so the selection of recipe can fit the situation. They also break down the preparation tasks giving detailed directions, according to age and experience, without being too obvious. The books are digital, available on Kindle and this web site for far less than a cup of coffee. (Book 1 is free onsite-Prices are slightly higher on Kindle

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

I usually include Lilly’s sister, Bri, in her undertakings which widens the age appeal. Her brother, though disinterested himself, has a best friend, Jake, who is, which introduces a unisex attraction, so are covered. I allow Lilly to develop cooking onto a hobby for the sake of creating a series most bases and because that’s where my experience lies but the books are sold separately and the recipes can be selected according to specific need. They’re also sold in groups of 3, for kids who show an interest or adults who may need them more often.

Lilly first becomes interested in cooking watching her mother transform a cake disaster into a

different, beautiful dessert. The creativity and the appearance intrigue her and she wants to make other pretty, tasty things. Then, gradually, she learns the dishes she cooks can serve other uses than filling her spare time. The things she makes can be used for gifts, rewards, fund raisers and more and the process can be shared with others forming friendships, helping out and simply brightening someone’s day. In short, a creative activity, whether it’s time- filler or becomes a hobby, can teach a lot of life’s lessons.

Resume of the Lilly Likes to Cook books, recipes and utensils needed:

All quantities are in easily divided or multiplied amounts, including the meatball and sauce recipes which are stated as needed for a large event.

Book 1) Making a Cake for Molly:

Lilly’s sister helps her make a cake for her doll’s birthday but it’s a disaster. Mother transforms the flop into a dessert which becomes a family ‘company’ favorite. Molded ice cream cake–Spoons only. Free on site.

Book 2) Cookies for an Uncle Overseas:

Lilly makes cookies as a treat for an uncle in the military. Chocolate-Coconut Macaroons— Spoons, can opener, brief microwaving and baking $1.99

Book 3) Lilly Makes Meringues:

Lilly helps her sister make meringues from their mother’s recipe as an assignment for geography. Spoons, beaters, baking $1.99

Book 4) The Meatball Booth:

Mother is in charge of the booth at the School Fair and needs all the help she can get to prepare the meatballs. To Lilly’s surprise friend of her brother’s offers to help. Knives, spoons, processer and baking $1.99

Book 5) The Luncheon:

Lilly’s mother is busy at work, so Lilly offers to have luncheon ready, with her sister’s help, when their grandmother arrives. Tuscan Tuna-Bean Salad–Can opener and spoons $1.99

Book 6) Dinner for Two:

Lilly’s sister wants permission to begin babysitting. The girls are thrilled when their parents agree to allow them to make dinner and stay alone for an evening. Hot Dog Potato-Vegetable Hot Pot–Spoons, optional knife, baking $1.99

Book 7) Kabobs Are Fun and Easy:

Lilly’s parents are throwing a big cook-out for visiting relatives and everyone pitches in to help prepare Shrimp and Beef Vegetable Kabobs for the grill. Knives, skewers $2.99

Book 8) Girl Scouts Get a Zebra Cake:

Lilly makes a cake ahead, as a reward for her troop members after a day working on crafts to sell at the Town Fair for Charity. Craft directions included. Cake-butter knives; Craft-scissors, pins, rulers and chalk $3.99

Book 9)* Brian’s Birthday:

Lilly helps prepare her brother’s birthday dinner for Brian and his soccer team mates. Slow cooker pulled pork heros plus a variation on the recipe in Book 1.-Spoons, forks, knife,
* To be available soon

Jul 27

Summer Fruit Pastries

In much of the U.S. the end of July is a wonderful time to think of pastry. It’s the grand finale of berry season, especially raspberries and blueberries, and the beginning of peak ripeness for stone fruits, peaches, plums, apricots and nectarines. The delicious appeal of these colorful fruits raw, in pastry shells can only be equaled by their delectable aroma and taste when baked in flaky pastry. It’s dessert lover’s heaven!

I make no bones about the fact that I find commercial puff pastry and phyllo dough of excellent quality, less expensive, and far more convenient than home-made, but I do insist on making my own pie dough. It’s lighter, flakier and bakes up crispier and tastier than store bought. The recipe is below.

The key factor with any pastry, or pastry substitute, such as wonton wrappers, is that it be crisp, at least when first served. If allowed to sit, pastry will begin to absorb the fruit juices, so serving soon after baking is desirable. This doesn’t mean it has to be served hot, especially in summer, room temp is fine, but it does mean that unlike a cake, it can’t be baked the day before. Naturally any toppings are last minute additions.

For this reason, I love wonton wrap tart shells. They’re easy, crispy and light. The edges can be ruffled, or if placed diagonally in muffin cups, the corners flair out like wings. They make a wonderful presentation dressed up for desserts with decorative sugar on the edges, or plain filled with a salad, like tuna, or in a larger size Shrimp Louis. Best of all, they can be baked and kept, air-tight, for several days.

Making puff pastry is work, I’ve done it. For me, the cost and labor of DIY doesn’t offset the price of a package of a good commercial brand. Working with puff pastry though is easy. It’s butter-browned, puffy, flakey appearance in turn-overs or croissants is mouthwatering, but it’s equally as appetizing as a pie or tart shell. Hattie Brown, an Atlantic City chef, loved baking pies so much she opened a shop The Pie Lady. She was a huge success, especially known for her custard pies. The Lemon Meringue was a show stopper but it always surprised me that people didn’t realize the thing which gave those pies their special, signature texture was that she replaced the dough crust with a thin sheet of puff paste. Nothing is simpler than rolling a sheet out to line a pie tin, so remember it as an option for pies with pre-baked crusts.

Phyllo dough is similar to puff pastry, but much more delicate, the process more laborious with a large margin of error. I’ve assisted in making it, but though I love phyllo, I intend to continue working with commercial products. If you want to give it a try, the clearest directions are found here ——–https://www.allrecipes.com/recipe/259481/homemade-phyllo-or-filo-dough/ Basically, phyllo can be used in any of the following recipes and is always an acceptable, lighter option to puff pastry. However, when working with phyllo, remember to keep the sheets damp at all times. They quickly dry, become brittle and useless.

Pie dough is like tuna salad-everyone has their own recipe, the major differences being the flour/shortening ratio and type of shortening used. I stick to my family recipe with a few updates. I use ice water, resist handling the dough, gathering it into a ball as soon as it will stick together and chill it only about 15 min. before rolling. These practices seem to result in lighter dough. With fruit pies, where the juice will dampen the crust, I often substitute wheat pastry flour for 1/3 of the all-purpose flour.

The three doughs, pie, phyllo paste are interchangeable in many recipes, while other recipes are geared to a specific one. Two crust pies for example, require pie dough. Phyllo and puff paste tart shells are better bought and baked then home-made, however if you want to try, there’s a puff paste recipe below. It’s up to the cook to make the right choice for the dish and for the serving situation.

RECIPES

Blueberry Lattice Pie: Serves 6-8

For Crust– * (Option –purchase a refrigerated pie crust)
1¼ cups flour
¼ cup sugar
¼ tsp. cinnamon –optional
½ cup shortening – recommended- Crisco,-optionally – butter or margarine
4 Tbs. ICE water
Place all the dry ingredients in a bowl and stir well. Using the blades of two knives, mix cut cubes of the shortening into the dry ingredients until clumps are the size of small peas, or use your fingers to blend the mix until it resembles gravel. Add ice water 3 Tbs. at first and then the 4th, if needed, turning constantly with your hands, until dough can form a ball. It should be as moist as modeling clay, but the less handling the flakier the crust. Chill wrapped in plastic, or simply put the bowl in the fridge while you do the rest. When ready, roll on a floured board to a 12” round, put the rolled crust into an 8 or 9 inch pie pan. Add filling. Trim edges from around pie pan leaving a 1 inch margin. Re-roll the trimmings cut in 1-2 inch wide strips to form a lattice top by placing alternately over the top. Crimp edges.
Preheat oven to 400 degrees, bake 10 min. then reduce heat to 350 degrees and continue baking until golden and bubbly.
*Option—To use a refrigerated pie crust, dust with powdered sugar and roll to 12” round. If rolling is not required, dust with 1 Tbs. powdered sugar and ¼ tsp. cinnamon, before adding fruit.

For Filling –
6 cups blueberries
½ cup sugar
2 Tbs. cornstarch
1 tsp. butter
1 Tbs lemon juice
When dough is ready, toss berries sugar and cornstarch gently and fill pie shell. Dot with butter and drizzle with juice. Place lattice over top. A nice finishing touch is to make a bow from extra dough and place it in the center of the pie with a dab of water

Plum Rustica: Serves 6-8
The French call this a Galette, the British a Rustic Tart. I like the simple Italian, Rustica, because it is pie baking at its most basic. Whatever they’re called, they’re enjoying a new popularity, but all the recipes are really the same. It calls for 1 ½ lb. of any large pie fruit. Apples and peaches need to be peeled, cored, and sliced, while apricots and plums need only be pitted and halved. Small amounts of dried fruit can also be added to prick the flavor, raisons, craisins, etc.
Crust- Option –purchase a refrigerated pie crust*

1¼ cups flour

½ cup shortening – – this can be Crisco, butter or margarine

¼ cup sugar

¼ tsp cinnamon

4 Tbs. ICE water

Filling-

1 ½ lbs. plums-halved, pitted

¼ tsp powdered ginger

½ cup sugar + 2 tsp

1 Tbs. cornstarch

1 tsp butter

1 egg white OR ¼ cup milk

For crust—Place all the dry ingredients in a bowl and stir well. Using the blades of two knives, mix cut cubes of the shortening into the dry ingredients until clumps are the size of small peas, or use your fingers to blend the mix until it resembles gravel. Add ice water 3 Tbs. at first and then the 4^th, if needed, turning constantly with your hands, until dough can form a ball. It should be as moist as modeling clay, but the less handling the flakier the crust. Chill wrapped in plastic, or simply put the bowl in the fridge while you do the rest. When ready, roll on a floured board to a 12” round, transfer to a parchment or foil covered cookie sheet.**

For Filling- Preheat oven to 400 degrees.

Mix fruit and other ingredients in a bowl to coat well. Spoon the filling into the center of the crust, If using apricots or plums, place halves cut side down, leaving a 2 ½” margin. Dot top with the butter and fold the crust edges up over the filling, pleating them as you go to form a circle with an open center. Brush the crust with egg white or milk and sprinkle with extra 2 tsp. of sugar. Bake for 30 min. or until browned and bubbly. Cool completely on the baking sheet on a wire rack. When sufficiently cool, use a spatula to slide the rustica onto a plate. Serve alone, or with ice cream, whipped cream, warm caramel sauce or cheese.

*Option—To use a refrigerated pie crust, dust with powdered sugar and roll to 12” round. If rolling is not required, dust with 1 Tbs. powdered sugar and ¼ tsp cinnamon, before adding fruit.

**An easy way to do this is to cover the board with wax paper, liberally dusted with flour. Roll out the pastry, lay the parchment covered baking sheet over it, and flip the pastry, board and all over onto the sheet. Remove the wax paper and proceed with filling the pie.

Fresh Peach Meringue Pie: Serves 6-8
4-5 cups peeled, sliced peaches
Pastry for a 1 crust 9 inch pie
2 Tbs. peach or all fruit jam
2 egg whites
½ cup sugar
Few drops vinegar
Line pie plate and bake crust until golden. Cool and spread jam over the bottom, then fill with the peaches. Beat the whites until peaks form, add a few drops of vinegar, beat in and continue beating while adding sugar until stiff peaks form. Spread meringue over the top of the pie, being sure to cover right up to the crust edging. Decoratively swirl the top with a spoon and run the pie under a hot broiler until golden on top,
about 2-3 min. Store several hours at room temperature, chill leftovers.

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

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

Phyllo Balsamic Rolls-6 Rolls – From – https://www.tasteofhome.com/recipes/phyllo-fruit-tart/

½ lb. phyllo dough
1 ½ cups blueberries
2 Tbs maple syrup

1 ½ Tbs. balsamic vinegar
Glaze

1/8 tsp. powdered sugar
1 Tbs. maple syrup
½ tsp. oil
2 tsp. on-dairy milk
Mix glaze ingredients and preheat oven to 350 deg.
Lay out 3 sheets phyllo dough (Keep the rest moist) Place 3 Tbs. filling slightly in from the corner nearest you, fold over and roll dough diagonally into a long tube. About 2 1/2 -3 inches in from the end nearest you, fold dough over and continue folding until end of tube. Snip off any pieces of dough that stick out and place roll on a lightly greased baking sheet. When all 6 rolls are done, brush tops with glaze and bake for about 20 min until brown on top. Dust with confectioners’ sugar.

Turnovers: Using the saucer templates, cut pie or puff pastry dough as above or simply in 3 ½ inch squares. Place 1 soup spoon (about 3 Tbs.) of drained, prepared fruit on the center. Fold over to make a half moon or triangle. Dampen edges and crimp with a fork to seal and prick the top 2 or 3 times. Bake on a sheet in a preheated 450 deg. oven about 15min. until golden. Cool, garnish with powdered sugar, or whipped topping and serve. Alternatively, sprinkle with granulated sugar before baking and simply drizzle with reserved juice.

Phyllo Fruit Tart: Serves 6- From – https://www.tasteofhome.com/recipes/phyllo-fruit-tart/

1 tablespoon butter, melted

1 tablespoon canola oil

8 sheets phyllo dough (14 inches x 9 inches)

1 package (8 ounces) fat-free cream cheese

3 tablespoons confectioners’ sugar

1 cup reduced-fat whipped topping

1 ½ cups sliced peaches, nectarines, plumbs and/or apricots-can use canned drained

4 kiwifruit, peeled and sliced-or increase above fruits to 2 cups

1-1/2 cups sliced fresh strawberries or whole blueberries and/or raspberries

1 ounce white baking chocolate, melted

In a small bowl, combine butter and oil. Place one sheet of phyllo dough on a work surface; brush evenly with butter-oil mixture. Repeat with seven more sheets of phyllo, brushing each layer and stacking them on a lightly greased baking sheet. (Keep remaining phyllo dough covered with waxed paper to prevent it from drying out.) Crimp and fold up edges about 1 ¼ inches. Bake at 400° for 5-7 minutes or until golden. Cool on a wire rack.

In a small bowl, beat cream cheese and confectioners’ sugar until smooth; fold in whipped topping. Gently spread over cooled crust. Arrange fruits over cream cheese layer; drizzle with chocolate.

Individual Galettes: With above recipes as guides, cut dough in squares or using a saucer as a template, in rounds. Place on a baking sheet and fold up edges in pleats to make sides. Allow for about 1 ¼ inches all around. Fill with crumpled waxed paper or parchment paper to hold the shape and bake at 450 deg. about 12 min. Cool, carefully remove paper, fill and garnish.

Wonton Fruit Cups: Serves 12
24 wonton wrappers
2 Tbs. melted butter
1/3 cup fruit preserves—flavor complimentary to fruit filling
1 cup lemon yogurt or instant pudding-pie filling, flavor optional
1 ½ cups diced fruit
Line a 12 cup or (2) 6 cup muffin pans with a wonton wrapper. Brush with ½ the butter. Place a second wrapper diagonally across the first and brush with remaining butter. Bake in a preheated 350 deg. oven 10 min. or until golden. Remove and cool. Spread 1 tsp. fruit preserves in each cup. Fold yogurt or pudding with 1 cup fruit and spoon into cups. Garnish with remaining fruit.
NOTE: Or simply fill with fresh fruit, cut to size and top with whipped cream, topping confectioners’ sugar or ice cream

Tartlets: Makes 12

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

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

Fruit Pizza: Serves 8-10
Make pie dough as instructed above, increasing sugar to ½ cup and shortening to 2/3 cup.
If buying; purchase a roll of sugar cookie dough, not pie dough. Roll dough to fit a pizza pan, prick several times with a fork and bake as for cookies, 350 degrees for 10 to 12 min. until lightly browned, or as directions on package state.
Cool completely in pan.
Decoratively arrange raw fruit over the crust. The amount you will need depends on the chosen fruit, roughly about 1 ½ lbs. For July 4^th use a combination of strawberries and blueberries. Top with a glaze made from a clear jelly, apple or current, melted with 1 Tbs. water per ¼ cup jelly. For a thicker glaze dissolve ¼ tsp. cornstarch in 1 Tbs. water per ½ cup jelly, which is the amount I use for one of these. Boil until clear and spoon over the fruit. Chill until completely set. Serve in wedges and optionally pass whipped cream, or ice cream.

Jul 20

DIY FLAVORING ICE CREAM and FROZEN YOGURT

Ice cream and now, Frozen Yogurt or Fro-yo, seem a part of summer. Cooling pops and cones are acceptable all day and mothers readily give children money when the Ice Cream Man comes around. For cooks and chefs the whole category is a huge blank canvas full of options.

Though there are many wonderful, even elegant desserts made with commercial product (see post June 27, 2019), several years ago a movement to DIY, particularly ice cream, from scratch formed. I joined the crowd and bought an ice cream machine and had success as far as creating a smooth product with great flavoring, especially fresh blueberry. However, I soon realized the machine requires more space and time than I could normally spare to make only a family sized, not even company sized, amount. (About 1.5 cubic feet of freezer space; yield-4 quarts or 5-8 servings; time; as long as it takes the ingredients to freeze solid in your freezer-several hours or overnight)

I still use the machine to make special flavors as gift offerings but with the effort involved, I’ve gone back to working with commercial products for dishes with added ingredients or creative flavorings. Those dishes include my three favorite major ice cream treats, all carry-overs from soda fountain days–Milkshakes, which have lived on as a fast food staple, Banana Splits, which have been reborn in all sorts of heathy forms, including a cottage cheese breakfast one; and Ice Cream Sodas which truly deserve a revival. (See posting for June 28, 2018)

The easiest way to modernize traditional ice cream recipes by transforming them into healthier versions is to substitute frozen yogurt, or fro-yo, for the ice cream. Working with fro-yo is almost identical to working with ice cream, so there’s no problem in creating lots of flavors to mix and match, updating these old classics as well as other frozen desserts. I discuss this subject fully in my post for August 13, 2020.

First a word about yogurt and why fro-yo is considered a healthy option. Yogurt is made by fermenting any type of milk, cow, sheep, goat, even soy, full fat to skim, with bacterial cultures. It’s simple to make but whether commercial or home-made, once finished, it must be kept chilled and unlike ice cream products, should be used while fresh. About 2 weeks or 10 days after the sell-by date, the active cultures start to dissipate.

Heating kills the live cultures, so be aware that while yogurt tenderizes meat, moistens baked goods and adds flavor and body to soups and sauces, it doesn’t bring any special ‘health’ benefits to cooked food. On the other hand, freezing inhibits the cultures yet doesn’t totally destroy them, so Fro-Yo does have nutritional value. However it isn’t just a matter of freezing a container of fresh yogurt. Yogurt, even Greek yogurt contains too much water to freeze evenly; even strained it will separate and be ‘icy’ or ‘gritty’ when frozen.

There are several ways to overcome this. The addition of sugar or corn syrup, which inhibits ice crystals forming, cream, mascarpone, boosted by a bit of cornstarch, even beaten eggs to give a creamy texture all help, but the final step in starting with plain yogurt always involves the use of an ice cream maker.

This is one of the biggest differences between frozen yogurt and ice cream. Frozen yogurt was developed in the 1970s, whereas ice cream dates back to 800 B.C. Persia. In form it was more like what we call a Sno-Cone, but it was an icy dessert and became a great favorite of the Romans. Marco Polo introduced milk into the recipe in the 13^th century and Catherine De Medici brought it to France, and subsequently the rest of Europe, in the mid 16^th century. So, obviously, Ice cream can be, and was for centuries, made by hand. The recipe to do so is below.

Ice cream and frozen yogurt are interchangeable in dessert recipes, can be flavored In the same ways, so let’s take a look at the nutritional facts. On an all brand average a cup of frozen yogurt contains 10% fat, 37.3 gr of sugar, and 221 calories whereas an all brand average of a cup of vanilla ice-cream contains 22% fat, 28 gr of sugar, and 273 calories. Toppings or the type of ice cream or frozen yogurt may actually determine the healthier choice.

I’ve made it a point in passing on recipes, to try to avoid space and time consuming requirements. So I’m going to simplify this right now. If you want to make Frozen Yogurt from scratch, to preserve the tartness, Google the directions and then use the following recipes to render it in your choice of flavor. Otherwise, start with a container of a commercial brand frozen yogurt or ice cream. Incidentally, the ice cream recipes from, July 30, 2020, work with Fro-Yo. In fact one famous diet disaster, the Banana Split, is transformed into a positively healthy treat by substituting yogurt and updating the topping ingredients. That recipe and a ripple one are found below.

BASIC RECIPES to CREATE FLAVORS

Have on hand 2 cups =1 pint vanilla frozen yogurt or ice cream for (4)1/2 cup=1 scoop servings. Soften in the refrigerator 20-30 min. then mix in the any of the following combinations and refreeze at least 30 min. When soft this can be spooned into Popsicle molds and frozen for easy eating.

Bananas Foster
1 large very ripe banana
2 Tbs. rum
1 Tbs. light brown sugar
Slice, then mash the banana with the rum and sugar. Mash again into the yogurt or ice cream until well mixed. Refreeze.

Burnt Almond
1/3 cup chopped toasted almonds
2 Tbs. grated chocolate
2 Tbs. Amaretto
2 tsp. honey
Mix ingredients and add yogurt or ice cream, mashing until blended. Refreeze

Peach-Bourbon: Recipes courtesy of Food Tips and Cooking Tricks by David Joachim

2 peeled peaches chopped
2 Tbs. bourbon
1 Tbs. dark brown sugar
Mash the ingredients well and mash again with the softened yogurt or ice cream until blended. Refreeze

Quick Apricot Ice Cream: Yield about 1 gallon
4lb. apricots-stoned and pureed
¼ cup sugar
Pinch salt
Drop almond, vanilla or rum extract-optional
½ gallon vanilla ice cream
Mix the extract, salt and sugar with the pulp and let stand to dissolve. Mix the pulp in with the softened ice cream-partially, leaving a ripple effect is attractive-or fully incorporate the two. Place in a covered container and freeze until firm-best overnight at least.

Peña-Colada: Recipe courtesy of Food Tips and Cooking Tricks by David Joachim

8 oz. can crushed pineapple-well drained
2 Tbs. dark rum
1 Tbs. dark brown sugar
1/8 tsp. coconut extract
Mash ingredients well, then mash again into yogurt or ice cream until well mixed. Refreeze

It’s easy to imagine more flavor combinations. For example, just off the top of my head:

Baked Apple
2 apples, peeled, cored and chopped
2 Tbs. light brown sugar
1 Tbs. apple juice or cider
1 Tbs. brandy
Microwave the apple with 1 Tbs. sugar, cider and cinnamon until soft -about 3-5 min. depending on machine. Mash with other ingredients and allow to cool. Mash again with yogurt or ice cream until well mixed and refreeze.

Cranberry Orange Walnut Ice Cream or Fro-Yo: Serves 6-Very quick and easy to make.
2 cups cranberries
¾ cup sugar
1 orange –quartered, seeds removed
½ cup chopped, toasted walnuts
1 pint vanilla ice cream0r yogurt- softened
Coarsely chop berries and orange, with rind. Stir in sugar and blend fruit mix, making sure the orange rind is pulverized, add walnuts and stir into softened ice cream. Pour into a mold and freeze until firm. Unmold and serve garnished with cranberries and walnuts. Or spoon ice cream into a freezer container; a couple of hours before serving fill a decorative freezer-proof bowl with individual scoops of ice cream and spoon them into dessert dishes at table
*This ice cream recipe is packed with fruit. I love it this way but some people, especially children, may prefer it if the quantity of vanilla ice cream is doubled in proportion to the fruit.

Banana Split: 1 Serving
Traditional Recipe

1 banana
3 scoops of ice cream-chocolate, vanilla, strawberry are traditional
¼ cup chocolate sauce- hot fudge is an option
3 Tbs. wet nuts
@1/4 cup whipped cream
3 cherries
Split the banana lengthwise and place each half along the long side of an oval dessert dish. Place the ice cream scoops in the center. Pour on the sauce and the nuts; top with the whipped cream and garnish with a cherry on top of each scoop.

Healthy Version
1 banana
3 scoops frozen yogurt*
¼ cup blueberry topping or other fruit compote
2 Tbs. toasted slivered almonds
3 Tbs. lite whipped topping
3 strawberries

Follow the directions above substituting the updated ingredients.

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

NOTE: An endless number of flavors can be achieved by mixing and matching ingredients in this recipe

Easy Ripple Ice Cream or Frozen Yogurt
Line a flat bottom, freezer safe container with wax paper or freezer wrap. Let the frozen product soften and spread it in the container. The quantity should come to about 1 1/2 inch from the top. Depending on your choice of flavor, spread about 1 inch syrup of a complimentary one over the surface and using a butter knife, swirl the syrup through the ice cream as is done with cake batter, Freeze several hours until firm.

Homemade Blueberry Ice Cream– An easy way to surprise people with unusual flavors.
3 cups (1 ½ pts.) half-and-half
(1) 14 oz. can Eagle Brand® Sweetened Condensed Milk
1 tablespoon vanilla extract
1 cup lightly mashed fresh blueberries –OR other pureed or mashed fresh fruit, such as peaches, strawberries, bananas and raspberries*
Food coloring (optional)
COMBINE all ingredients in ice cream freezer container; mix well. Freeze according to manufacturer’s instructions.

REFRIGERATOR-FREEZER METHOD
Combine sweetened condensed milk and vanilla in large bowl; stir in 1 cup prepared fruit and food coloring, if desired. Fold in 2 cups (1 pint) heavy cream (do not use non-dairy whipped topping). Pour into 9- x 5-inch loaf pan or a 2-quart freezer container; cover. Freeze 6 hours or until firm.
*NOTE: I found blanching the blueberries slightly before mashing them softens them enough so their texture blends well with the cream when frozen

Bonus
Chocolate Cups: Serves 6- From-The Three & Four Ingredient Cookbook by Jenny White and Joanna Farrow
These are an elegant way to dress up a couple of scoops of ice cream. Just add whipped topping, some fruit or other decorations and you have a party dessert! Make them ahead and you’ll always be set.
8 oz. chocolate broken in pieces-dark, white or milk
Waxed paper
1 baking sheet
(1) 3 inch round cookie cutter—OR tuna fish cans, washed and open at both ends
Cover the baking sheet with waxed paper. Cut (6) 12 x 5 inch strips of waxed paper. Fold each in half lengthwise and roll to fit inside the cookie cutter when standing on the baking sheet and tape paper in circles. Stand the cookie cutter on the baking sheet, fit a paper roll inside it and, with a teaspoon, spoon a little chocolate inside, spreading it over the bottom to form a base and unevenly up the sides. Careful not to crack the chocolate shell, remove the cutter and go on to the next cup. This is where tuna cans make the job easier; they stay in place until the cups harden, allowing several to be made quickly.
Each cup holds 2 normal scoops of ice cream.

Coconut Ice Cream: Serves 6– This doesn’t belong in either of the above categories, but it’s a fun addition, especially with the current popularity of coconut.
14 oz. can coconut milk
¼ cup sugar
2 limes, zested and juiced
Toasted coconut shreds, toasted almond slivers and/or chocolate shavings for garnish
Boil sugar with 2/3 cup water to dissolve, stirring constantly; cool then chill well. Add lime and coconut milk. Pour into a freezer-proof container and freeze 4-6 hrs. beating or processing twice in between to break up ice crystals. Freeze until firm. Serve in scoops topped with choice of garnish.

July 15, 2021

RECIPES

Basic Ice Cream Soda Recipe:

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

Basic Ice cream Float:

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

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

consistency.

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

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

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

Fresh Fruit Syrups:

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

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

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

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

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

Jul 13

COMBINED SALAD DINNERS-THE PERFECT ENTREES FOR TODAY

I’ve been praising combined salads for almost a decade (August 17, 2015, and Aug. 23, 2018 and April 8, 2021). They’re a millennial innovation, originally, to cope with the high prices of heritage meats, particularly beef. Now, they offer a way to deal with high food prices generally, especially meats.

Millennials are knowledgeable foodies and rightly so, because they are in a unique position… The older ones were the first generation to grow up with the expanded American pallet. Their grandparents had explored different cuisines and their parents had assimilated many dishes, even some ‘fusion’ ones. Yet they are the last generation, who as children, experienced foods as they should naturally taste, for example, grass-fed beef and produce without GMOs.

By the time these people were adults, the new order of husbandry and farming had come into being. Only gourmet shops sold foods with the tastes they remembered and wanted, but at high cost. So the Combination Salad was created. To distinguish this from a composed dinner salad, where ingredients are intermingled, in a Combined Salad, half a normal serving of meat is presented in thin slices, to one side of the plate, so it can be savored without distraction. An advantage is that the meat can be freshly cooked, sautéed or grilled, or sliced leftovers. Both present equally well. The remainder of the plate is filled by a salad which compliments the meat with a wide range of cooked and fresh ingredients, adding grains, beans, seeds, nuts and cheese to boost the protein level to nutritionally healthy standards.

A healthy meal should contain 15-20 grams of protein. The traditional 3-item plate with a starch, vegetable and 4 oz. of a meat depends on the meat to fill the requirement. Reducing the meat to 2 oz. reduces the protein value to 7-12 grams. To restore the nutritional levels for these entrees, the starch and vegetable fibers are combined in a salad enhanced by the addition of high protein ingredients as flavorings and garnishes. You can learn the individual values of these ingredients from a food chart in a book or on the internet, but to give an idea, an average of protein value per category is:
1) Nuts – 2 Tbs. = 5-7 grams
2) Seeds- 2 Tbs. = 5-9grams
3) Cheese – 2 Tbs. = about 7-9grams
4) Beans (legumes) – ½ cup= 7grams
5) Grains (cooked) – ¼ cup = 3grams*
6) Egg -1 = 6grams
7) Wholegrain pasta-1/2 cup =8 grams
*For tips in using grans in salads see post Sept. 21, 2017

You can see how mixing and matching these ingredients in quantities suitable to the dish, can quickly boost its protein count above the standard 15-20 grams requirement for a healthy meal. The salads are individual to each meal allowing unorthodox combinations of pasta, grains, legumes and other starches like potatoes with both cooked and raw vegetables and salad green deliciously fulfilling all other nutritional needs.

Salad ingredients can be prepared ahead and kept in chilled water, tossed with vinaigrette (see my post on DIY dressings July 31, 1015, and July 9, 2020) just before serving and plated with the meat, spontaneously draped over it or positioned to one side. The presentation is a most inviting one of freshness and casual elegance.

As for the actual ingredients, start with the thought that things that go together hot, will do so cold. The Italian gang, for example, tomatoes, zucchini, onions and fennel make a wonderful salad when grape tomatoes are split and the other things shaved and yes, the zucchini is raw. Add fresh basil and oregano, some quinoa and perhaps shavings of Parmesan or Romano some grilled chicken or slices of beef and it’s a full meal.

You can have fun thinking outside the box too. Many fruits and vegetables are great matches: tomatoes, watermelon and avocados, cantaloupe, peppers and onions, plums, radishes and cucumber to name a few. Lesser greens such as watercress, sprouts and baby spinach are great compliments for these combos, rather than the usual lettuces. Herbs are wonderful as well. Don’t buy a bunch for garnish and wonder what to do with the rest. Use then as salad greens: parsley, especially the flat leaf, cilantro and basil are good choices.

Then it’s simply a matter of deciding what grain, cheese, seeds or nuts, toasted please, best go with the other ingredients, appeal to you, perhaps you have on hand or want to get to round out the salad, turning it into the chief component of the main course rather than a side. I’ve found the grains present no problem in taking up prep time either. They can be cooked ahead, frozen in salad sized portions and thawed when needed.

The dressings can offer a chance to be equally as unique. Using the pan drippings from the meat as a base, oil, juice, broth and vinegar and/or wine can be added, along with seasonings and herbs to create a truly original dressing for this particular dish. You can’t offer people anything more special than that! What’s more these salads make colorful, decorative presentations, ideal to treat your family, or serve company top quality foods without breaking the bank. They’re also a perfect way to flex your cooking muscles, even if you’re only a beginner.

Below are 4 salad suggestions you can use as templates to get started, along with meat suggestions to give you pairing ideas, and 2 actual combined salad dinner recipes. The photo illustrations show presentations, which show how spontaneous, free-form and individual these entrees are, as well as how easy and fun they are to make, even if you don’t know much about cooking.

RECIPES
Melon Salad: Serves 4*
1 cantaloupe rind and seeds removed sliced ½ inch thick and cut in 2 inch pieces
1 small red onion thinly sliced
1 green bell pepper – in Julianne cut in 2 inch lengths
1 bunch cilantro- leaves only
Leaves of 2 mint sprigs – chopped
2 tsp. oil
½ lime juiced
3 green leaf lettuce leaves torn in bite-sized pieces
Few drops hot sauce—optional
¾ cup cooked couscous or cooked quinoa
¼ cup chopped pistachio nuts
Toss melon and all other ingredients except nuts gently to coat. Chill if not serving at once, but no more than 30 min. Plate chicken and add salad to plate allowing some to partially cover the chicken. Top with nuts.
*Serving suggestion-4 pieces skinless, boneless chicken breasts or thighs, pounded to an even thickness or 4 tuna steaks, cooked as preferred, grill, sauté or broil

Pear Salad; Serves 4*
3 ripe pears thinly sliced
1 head small Bibb, Boston or 4 leaves green leaf lettuce-torn in bite-sized pieces

3 Tbs. oil
1 Tbs. tarragon vinegar
¾ cup cooked farro
1/3 cup chopped toasted pecans
6 oz. Brie- crumbled
Toss all ingredients except the cheese gently inn a bowl. Plate salad partially over the meat at once and garnish with the cheese.
*Serving suggestion-4 loin pork chops, cutlets or 1-1 ½ lbs. packaged loin

Avocado, Cucumber Spinach Salad; Serves 4*
1.package baby spinach 8-11 oz.
1 avocado – sliced thin and cut in 3 inch pieces
½ medium cucumber sliced on a mandolin
1/3 cup chopped, toasted walnuts
¾ cup cooked kasha
2 Tbs. fresh dill chopped
½ cup mayonnaise
¼ cup sour cream
2 Tbs. white wine vinegar
Whisk the last 4 ingredients in a bowl to make a dressing and chill for at least 1 hour. Gently combine 1/2 the dressing with the other ingredients, except the nuts. Plate the salad with the meat, garnish with the nuts. Serve the remainder of the dressing on the side.
*Serving suggestion- excellent with salmon, but can be served with any strong flavored fish such as cod or hake.

Italian Vegetable Salad: Serves 4*
4 plum tomatoes in 8ths
1 zucchini sliced on a mandolin
1 onion sliced thin
1 bunch flat leaf parsley
1.3 cup fresh oregano and basil leaves or 1 Tbs. of each dried**
2/3 cup cooked bugler
4-6 leaves Romaine lettuce torn in bite-sized pieces
3 oz. shaved Parmesan or Romano cheese
½ tsp. garlic powder
¼ cup olive oil
2 Tbs. red wine vinegar
Combine last 3 ingredients in a bottle and shake well. Toss dressing with all the other ingredients gently and plate with meat. Garnish with cheese.
*Serving suggestion – any grilled, sautéed or broiled cut of beef or well-trimmed slices of roast beef, even thicker cut Deli ones.
** If using dried herbs, add them to the dressing rather than to the vegetables.

Bourbon Pork Salad: Serves 4
1 lb. pork tenderloin
1 large sweet potato-diced
1 cup cooked lentils
2 large fresh peaches, nectarines or 6 small apricots-sliced OR (1) 15 oz. can apricots pitted, in quarters
1 onion-sliced thin
6 cups arugula-torn in bit sized pieces
1 Tbs. + oil
Salt
1 Tbs. EACH cumin ans paprika
1 clove garlic-smashed
3 Tbs. cider vinegar
2 Tbs. brown sugar
¾ cup bourbon
Position oven racks in upper and lower thirds of oven and preheat to 400 deg. Toss potato with oil, lightly salt and place in a single layer on a cookie sheet. Combine spices, garlic, ½ tsp. salt and 1 Tbs. sugar. Lightly oil the meat and rub with spice mix, place on a foil-lined baking sheet . Roast potatoes on upper oven rack about 30 min, until golden and pork on lower one until coked through about 20 min. Meanwhile, heat reserved sugar and bourbon in a small pan to dissolve sugar, then boil for about 3 min. to remove alcohol, reduce heat and add fruit for 2 min. Remove the fruit with a slotted spoon and reserve. Add vinegar and onion to the pan and allow to pickle for about 8 min. Toss lentils, arugula, potato with dressing to taste, plate top with fruit, surrounded by pork slices. Pass remaining dressing on the side.

Asian Chicken Salad: Serves 4
4 boneless, skinless chicken breasts, or 1 whole chicken in 4 parts.
1 tsp. grated ginger root
2 Tbs. soy sauce
1 large clove garlic-crushed
2 Tb. oil –to lightly grease the grill or sauté indoors
1 cup cooked short grain brown rice
1 avocado-peeled and sliced
3 scallions sliced diagonally
1 1/2 oz. snow peas sliced diagonally
1 head of red leaf lettuce
¼ cup Thai Sweet Chili Sauce
2 Tbs. rice wine vinegar
2 Tbs. oil
¼ cup chopped dry roasted peanuts or pistachios
Marinate the chicken in the next 3 ingredients at least 3 hours or overnight. Grill the chicken or sauté in oil, drain and cool. Place the cooked rice in the used pan or a lightly oiled one, spread it out and allow to crisp in the bottom. Remove pan from heat. Quickly blanch snow peas. Place Chili sauce, 2 Tbs. vinegar and 2 Tbs. oil in a jar and shake to make dressing. Place the chicken pieces around one side of a platter or each plate . Place pieces of the ‘rice cake’ around the opposite one and fill the center of the platter or plate with the torn lettuce leaves, top with the snow peas, avocado slices and scallion. Drizzle with the dressing and garnish with the nuts.
This too can be served hot as made or prepped ahead and the ingredients, except the nuts, kept chilled, but the flavor of the meat is best at room temperature or above.

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