Posts from the ‘Informational’ Category

PORK-YOUR WALLET’S BEST FRIEND

I’ve written four posts on the value of serving pork, ( 4/12/2014 ,   1/12/2017,  1/28/2021,   1/19/2023) but with the current level of anxiety over food cost, reviewing the subject might be in order. Globally, pork is second only to chicken as the most popular meat. Most cuisines include recipes from street food to elegant entrees featuring pork because it is nutritious, adaptable and is from a sustainable source.

Pork is equal beef in protein value with far less fat content and is a good substitute for veal, turkey and chicken in many recipes. Domestic pigs don’t graze, forage or hunt, and are content to live in an enclosed space and be fed by trough. Complete omnivores, they aren’t picky eaters and can thrive on garbage, which has earned them a reputation as being ‘unclean’ and their meat banned in some cultures. (I provide options in my recipes for those on restrictive diets.)

Pigs are sturdy animals which reproduce regularly and bear large litters. A mature hog yields hair for bristle brushes, a supple hide for wallets, gloves, belts etc. and several hundred pounds of meat; an excellent ROI for an animal which can live in a confined space and eat garbage.  Wild pigs, like boars, can forage and fend for themselves quite well. Swine are a totally sustainable species.

As with other meats, the pork loin is the prime cut, but unlike other meats, pork roasts, the arm, Boston butt and picnic or shoulder, are from the front end of the animal. The haunch and rear legs of hogs are reserved for smoking and labeled Ham. Even if you see a shank or rear butt portion unsmoked, it will be designated ‘Fresh Ham’ not pork. Cuts of ham are priced far higher than pork and are not included in this discussion.

Pork’s ability to combine with other flavors prompted its promotion, several decades ago as “The other white meat”. The target of the campaign was presenting it as a replacement for veal, which had always been expensive and was becoming considered inhumane. Pork was presented in all the cuts traditional to veal, cutlets, scaloppini, and tenderloins. At the same time, boneless skinless chicken parts and tenders, as well as turkey tenderloins and breast cutlets were introduced. Of course the extra labor raised their prices and suddenly pork was in competition with poultry. Though poultry can often substitute in recipes for smaller cuts of veal, it can’t handle the larger ones for legs, stuffed loins or crown roasts, they require pork. However, home cooks awoke to all the delicious veal recipes they could now make with pork at the very time Americans were discovering new cuisines. Today pork is just as valued for on its own merits, especially in its starring roles in ethnic dishes from various cuisines like Hispanic, Asian ones and our own Tex-Mex.

With meat so pricy now, pork is the most economic, non-poultry choice for the weekly menu. Unfortunately, the change in the control of our food supply (see post   Jan. 9, 2025) has spread from produce to meats, resulting in the demise of the Meat Packers’ Union thus limiting the variety of cuts of meat in supermarkets.

Among the disappearing pork cuts are boneless roasts, rolled roasts, steaks and cubes for stew or chili. Country ribs are not ribs but carved from the Boston butt. The ‘whole butt’ as it’s now called, has been appearing, every few months, on sale. It’s a terrific buy because butts run 7>8 lbs. and the sale is usually $0.99>$1.29 per lb. That’s a lot of meat for the price. 

The butt is often confused with the Picnic roast, which is the actual shoulder joint and as such contains a complex a bone mass, making it easier to carve as a whole, than to separate into different cuts. With the butt, the small wedge of shoulder blade is easily removed and the rest is solid meat easily cut into steaks, roasts and country ribs. (See Jimmy Kerstein https://www.youtube.com/watch?v=D10lJYqjLB4 ) It’s such a terrific buy because it furnishes the basis for many independent meals. Its only drawback is that it’s highly marbleized, requiring longer cooking, but on the plus side, the butt is one of the juiciest, flavorful parts of pork.

My true favorite is pork tenderloin, the equal to the fillet mignon-in beef. It usually runs between $4.00 and $5.00 and serves that many, a great price per serving today. Tender and lean, it can be opened, stuffed and rolled, or sliced, to do anything a scaloppini or chops can do.

So give pork a try. It’s available, affordable, versatile and every bit as nutritious as the red meats, although lower in calories. The Picnic or Butt roasts are more economical than the loins and chops and can be easily divided into different cuts, cutlets, slices to be used as loin chops, cubes, and even small lobes for roasting.  Below are 2 recipes using pork in traditional veal dishes, 4 pork recipes and    6 recipes for pork butt, to get you started including home-made sausage

 
RECIPES
Substituting in Traditional Veal Dishes

Pork Scaloppini with Lemons and Capers: 4 Servings –Credit https://www.foodiecrush.com

4 thin boneless pork chops or slices of loin

8 fresh sage leaves or 2 tsp. dried sage

¼ cup all-purpose flour
Salt and freshly ground black pepper

4 tablespoons butter, divided

1 tablespoon vegetable oil

½ cup white wine

¼ cup capers

1 cup chicken stock

2 lemons, juiced

1 lemon, sliced thinly

2 tablespoons Italian flat leaf parsley, chopped

Pound the pork  to ¼ inch thickness. Press 2 sage leaves or 1/4tsp.dried sage into one side of each of the pork pieces. Mix the flour, salt and ground black pepper in a large, shallow bowl or plate. Add the pork to the flour, one at a time, and flour each, gently turning on each side so the sage leaves stay. Gently tap off the excess flour. Heat a large skillet on medium high. Melt 1 tablespoon of butter with ½ tablespoon of the oil. Place 2 pieces of pork in the skillet and cook for 3-5 minutes on each side, or until golden. Remove from the pan and set aside. Add 1 more tablespoon of butter and the remaining oil. Cook the remaining pork and place with the other pieces. Wipe out any burned or really crispy bits out of the pan. Melt 1 tablespoon of the butter in the pan over medium high heat. Add the wine and capers and cook until reduced by half. Add the chicken stock, lemon juice and a few lemon slices and bring to a boil then add the remaining tablespoon of butter and stir, cooking for 2-3 minutes or until sauce thickens slightly. Add the pork back to the pan and warm in the sauce. Garnish with chopped parsley.

Pork Marsala: Serves 4-Credit- https://www.seasonsandsuppers.ca/

2 lb.  Pork tenderloin, (about 2 small or one large tenderloins)

Salt and freshly ground black pepper

3 Tablespoons extra-virgin olive oil

1 Tablespoon unsalted butter

2 Tablespoons butter

2 medium shallots, finely diced (can substitute red onion)

12 oz. cremini mushrooms, thinly sliced (or regular button mushrooms)

1 Tablespoon all-purpose flour

1/2 cup dry Marsala wine, not sweet Marsala (look for Dry on the label)

1 cup chicken broth

3 Tablespoons heavy cream

1/4 cup chopped fresh flat-leaf parsley, plus more for garnish 

Trim the tenderloins of any excess fat. Cut into medallions about 1 1/2-inches thick.  Press medallions down with the palm of your hand to flatten slightly and season with salt and pepper.

Heat 3 Tbsp. oil and 1 Tbsp. of the butter in a large skillet over heat between medium-high and high.  When the butter is melted and foaming, add the meat and sear until browned, 2 to 3 minutes. Do in two batches, if necessary. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer pork to a plate. Melt the remaining 2 Tbsp. butter in the pan. Add the shallots and a pinch of salt and cook, stirring for about 30 seconds, scraping any browned bits from the bottom of the pan. Add the mushrooms and cook until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes. Sprinkle with the flour and add the Marsala. Allow the Marsala to boil until almost completely evaporated.  Add the chicken broth and cook until the mixture is reduced by half, about 3 minutes. Stir in the cream and parsley. Return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch, 2 to 4 min. Taste for salt and pepper and serve. Serve garnished with additional parsley.

Pork Recipes

Pork Chops Basil: Serves 4- Boneless chicken thighs or turkey loin may be substituted for the pork.

(8) ½ inch thick center pork chops well-trimmed and pounded to an even thinness)

½ cup flour

1 Tbs. garlic powder

2 Tbs. dried basil

½ a small can frozen orange juice concentrate or 1 cup apricot nectar

Water to dilute orange juice to equal 1 cup

¼ cup cream sherry (for a bolder taste use 1 jigger whiskey, rye or scotch)

Sprinkle half the garlic powder and half the basil in the bottom of an oven proof dish or pan that will hold the chops closely but not overlapping. Dredge the chops in the flour, by shaking in a plastic bag, one at a time, making sure they’re well coated. Place in pan, and sprinkle the rest of the garlic and basil over them. Cover and seal the pan with foil. Bake, preferably at 250 degrees for 2 hours, but acceptable at 350 degrees for one hour. Remove from oven, turn on broiler, and carefully lift foil. Mix orange juice with the sherry and just enough water to come almost to the top level of the chops in the pan, and pour over the chops. Broil until chops brown and the sauce thickens.

Deviled Pork Chops: Serves 6
(6) ¾ inch thick pork chops or chicken thighs
1Tbs.EACH butter and oil
¼ cup water
Marinade
3 Tbs. chili sauce*
2 Tbs. lemon juice
1 tsp onion powder
½ tsp.mustard
2 tsp. Worcestershire sauce
½ tsp paprika
1/2tsp salt
Combine marinade ingredients and spread on both sides of chops and allow to marinate overnight. Scrape off marinade and reserve. In a large skillet, heat oil and butter and brown chops on both sides. Return reserved marinade to the pan, add water, cover and cook until chops are tender, about 45 min. Uncover and cook until sauce thickens slightly, about 5min. Serve hot.
*Option -2 1/2 Tbs, ketchup, 1/2 Tbs. water and 1/8 tsp. chili powder

Pork in Pepper Sauce: Serves 4  This dish can be done two ways – on a grill – Method A – OR in a skillet – Method B. Either way the sauce is made first. Turkey loin or boneless chicken thighs can be substituted.

@ 11/2 to 2 lbs. pork loin or loin chops or chicken thighs–
A) in 4 thick slices, or chops, for the grill (bone-in chicken thighs with skin)

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

2 Tbs. minced garlic

1 tsp. dried basil

1 medium onion –chopped

(1) 7 tsp. minced bottled garlic

1 tsp oz. jar roasted red peppers*

1 tsp. oil

1/8 tsp. lemon pepper

¼ cup White wine

2 Tbs. butter – for Method B

To make sauce: Microwave onion in oil with lemon pepper 1 ½ min. Drain peppers, blend with onion, basil, and garlic to a puree. Add the wine.

Method A: Put the sauce in a small pan. Grill meat. Warm the sauce as pork is finishing, pour over the meat and serve.
Method B: Melt the 2 Tbs. butter in a skillet over medium heat and brown meat on both sides. Pour sauce over the meat, reduce heat and cover. Simmer gently for 8-10 min., until pork is done.

*Other varieties of roasted peppers or chilies can be added to taste as can hot sauce, but be aware if using Method B that the longer hot spices are cooked the hotter they become.

Mushroom Stuffed Pork Loin with Wine Sauce: Serves 6

3 lb. boneless pork loin roast (the best alternate is beef tenderloin or round roast-adjust cooking times)

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

8 oz. canned mushrooms sliced or stems and pieces – drained

Ground nutmeg

Salt and pepper

1 large onion in small dice

1 cup + beef broth

2 Tbs. oil

3 cups red wine

Butterfly the roast by slicing it lengthwise down the center almost through. Open it like a book and make similar slices down the length of each side in the center. Cover the meat with plastic wrap and pound to an even thinness. Spread the spinach evenly over the surface, leaving a 1 inch margin on 3 sides, but not on one edge of the first cut. Sprinkle lightly with nutmeg, and top with the mushrooms. Roll up the meat, starting with the side with no margin and tie with string every inch or so, securing the roll. Rub the outside lightly with salt and pepper, place in a roasting pan and cook in a preheated oven (350 deg. for pork) according to directions for cut.* When the roast reaches desired doneness, plate and let rest a few minutes. Serve in thin slices.

Meanwhile, sauté the onion in oil in a saucepan until soft. Add 3 cups wine and allow wine to cook down, adding in beef broth to maintain original level of liquid-about 1 cup total. When it reaches desired strength, add salt and pepper to taste. Can be made ahead and reheated. Serve warm with roast.

*Pork takes about 2 hours to reach 150 deg. at 350 deg.

*Beef tenderloin should be cooked at 500 deg. for 30 min. or until temperature reaches 145 deg. for medium rare.

*Beef round should be cooked as tenderloin if wanted rare, but as pork if desired well done. Remember, the longer beef cooks the tougher it gets, unless being stewed or steamed to tenderness.

Pork Butt the Economic Winner

My thanks to Robert and Carol Hildebrand’s 50-3 ingredient Recipes for most of the recipes below. Just remember with pork to follow the recommended cooking times and temperatures-usually for ovens 350deg 35-45 min per lb. adding 20 min. per lb. if cooking the meat frozen. The same is true when pot roasting-add roughly half of the total calculated cooking time per lb. 

Butt roasts do well in Dutch Ovens, uncovered to brown the last hour, following oven roasting directions. If you don’t have a Dutch oven or a covered roasting pan, line the pan with enough foil to bring the ends up to cover the roast.

Crock pots, or slow cookers are not recommended for frozen pork because the gradual heating process allows the meat to sit in the danger zone for bacteria growth too long. Instant pots heat faster so they do allow for frozen meats, but recommend having it cut in large pieces before freezing. They also generally recommend adding half the total cooking time if necessary. Because Instant Pots do heat so fat and can be tricky. Go to https://cookthestory.com/instant-pot-roast-pork/ before you start. The most important thing is that the meat registers 150 > 160 deg. on a meat thermometer when finished. Like poultry, pork is served well done.

Spicy Pork: Serves 6

3-4 lb. pork butt cut in 2>3 inch cubes (use chicken thighs and reduce cooking time to 2 hrs.)*

2 Tbs. EACH oil, chili powder, chili flakes, chopped cilantro, chopped parsley

½ Tbs. EACH seasoned salt and ground cumin

1Tbs. EACH minced garlic, dried oregano and black pepper

1 cup diced onion
1cup chicken broth
½ cup orange juice

In a large bowl mix all ingredients but broth. Toss to coat pork well and marinate, chilled, at least 4 hrs. Put the mixture in a Dutch oven or covered oven-proof pot; add broth, juice  and cook in a preheated 350 deg. oven for 3 ½ to 4 hrs. until meat is fork tender. Serve hot in bowls or over grain or pasta.

*This might be interesting with whole drumsticks

Cranberry Glazed Pork Roast: Serves 6-8

6 lb. pork butt roast

(1) 16 oz. can whole berry cranberry sauce

1/3 cup brown sugar

Mash the berry sauce and mix with the sugar to dissolve. When the roast is done, uncover and make deep slashes across the top. Fill with the cranberry mix and cook 30 min more, basting often.

Chinese Black Bean Pork Roast: Serves 4-6

4 lb. pork butt roast

(2) 10 oz. jars Chinese black bean sauce

½ cup chopped fresh cilantro

Cook pork as for Cranberry Glazed but only lightly slash the top of the roast. Pour over the bean sauce and cook 30 min. more basting occasionally.

NOTE: This recipe can also be used for pork steaks, Cook them covered for about 1 hr., depending on thickness. Uncover and pour over 1 jar of sauce then cook 30 min. longer.

My Family Pork ‘n Kraut Recipe: Serves 4*

Bone from the butt roast with 4 portions of pork meat in large pieces attached

(1) 2 b. can of sauerkraut

(1) 16 oz. can sauerkraut

1 pkg. instant mashed potatoes

Put the 2 lb. of kraut in the bottom of a Dutch oven or large pot. Lay the bone and meat over and top with the kraut from the smaller can. Add enough water to almost cover.  Put the lid on the pot, bring to a boil and simmer for about 3 hrs. until pork is falling apart. Make potatoes as director on box but don’t enrich taste. Serve the pork and kraut either over or alongside the potatoes.
*Fr more servings, trim the butt well and simply cut a large slice, including the bone.  Lay it on top of the 2lb. kraut and cover with another 2lb.of kraut. Double the amount of potatoes as well. Proceed as directed. Cooking time remains the same.

Crock Pot Barbecued Shredded Pork: Serves 6-8

2-3 lb. pork butt-thawed or raw-optionally cut into large cubes*

(1) 12 oz. bottle barbecue sauce

1 onion sliced –optional

Place half the onions and half the sauce in the bottom of the pot, add meat then the rest of the onion and sauce. Cook on low 24 hr. Remove meat, cut and shred with 2 forks. Return to pot to mix with juices.

* If cut into cubes reduce cooking time to 6-8 hrs. on low

Sausage: Yield 5 lbs. Adjust ingredient measurements to the quantity of meat. This is for the left over scraps after butchering-especially if you mess it up as badly as I did the first time.

5 lb. meat untrimmed

3 ½ Tbs. salt

1 Tbs. black pepper

1 2/2 Tbs. dried thyme or sage

Grind meat, mix thoroughly with other ingredients. Form into rolls or patties. Allow to rest in the fridge at least 12 hrs. before using. Can freeze.

MEET LILLY

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

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

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

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

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

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

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

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

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

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

Lilly is a girl of 8, living in a suburban town with her parents, sister, Brianna 13 and brother, Brian, 10, but she could be in a city, on a farm, anywhere. I choose age 8 because 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

Can I help? A BOOK THAT BONDS

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

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

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

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

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

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

WELCOME to CAN I help?

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

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

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

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

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

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

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

Monte Cristo Sandwiches: Serves 4

Anyone who likes French toast will love this

½ lb. cooked ham – sliced

½ lb. cooked White meat turkey – sliced

½ lb. Swiss cheese- sliced

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

Mayonnaise

Dijon or spicy Brown mustard

3 eggs

1 cup – possibly more – milk

4 Tbs. butter – at least

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

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

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

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

Salad Nicoise:

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

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

1 lb. redskin or new potatoes

1 lb. whole green beans

4 hardboiled eggs – peeled, halved lengthwise and chilled

1 large red or Bermuda onion in fairly thin slices

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

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

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

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

Kosher salt 

White wine

Dried tarragon

Fresh ground black pepper

DRESSING RECIPE BELOW

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

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

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

Easy Berry Angel Cake # 2

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

Dump Cake

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

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

FOOD FACTS AT YOUR FINGERS

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

For the graduate, newlywed or anyone opening a new page and setting up housekeeping, organizing the kitchen and food supply can be a problem with a major time impact on a busy schedule. The supermarket can be a scary place, wondering what to choose, how to use it, how much to buy, which brand is the right one for you and the prospect of ‘register shock’ or worse budget deficit looming over your head. This book will help you calculate your needs before you start to market, and go with you on your cell to answer your questions while shopping. It makes food preparation in general, easier and fun for both newbies and old hands.

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

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

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

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

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

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

However, the book is a handy reference guide even for us old hands in the kitchen, who need to check facts now and then. It’s even available in mobi, so you can take it to market with you on your phone.

Here is a list of the six digital books, with a summary of the contents of each and prices as listed on this blog and kindle.

1) BAKING BASICS AND OPTIONS

Have you ever been confronted by a baking recipe and wondered which product to choose? Ever needed to cook for people with allergies to gluten, wheat, eggs or perhaps are diabetic or have another medical condition? Maybe you wanted to bake something to please a guest from another culture, or just 

felt like trying a recipe from another cuisine. This book answers any questions about regular ingredients used in baking, helps you understand unfamiliar ones and choose the right options if necessary. It also offers various uses for different ingredients and suggests ways to use the remainder of any exotic ones you may buy for a special purpose before expiration. ($2.99)

2) THE POULTRY PLACE

This book discusses modern changes in breeding methods; why we’re assured of tender birds and the “stewing” chicken and capon are obsolete. It explains the differences in terms between generic, brand-name birds as found in the supermarket, free-range and organically raised. There is complete information ion Salmonella and how to avoid it. This advice extends to a section on the safe handling and use of eggs, and another section on reasons to clean and brine all poultry. There are detailed instructions on preparing all types of birds for cooking. Listed are descriptions of all domestic fowl and the most universal of game birds, along with several recipes for each. Also included are time and temperature charts for general knowledge and detailed instructions for carving and serving each type of bird. Nothing is left to chance. ($3.99)

3) SAVVY SAUCES and GRAVIES

This book is a “Cliff Notes” on sauces and gravies. It starts by defining the differences between the two and goes on to explain the various ways to thicken them for serving, examining the different ingredients that can be used and giving recipes and directions to do so . It describes the different types of gravy and gives directions on how to make each from scratch as well as shortcuts. Outlined are ALL the different types of sauces and their uses from salads to meats to desserts and gives step-by-step advice on how to make and use each. Special attention is given to the 5 Classic French “Mother” sauces—the ones found on menus not in packages. Each is described in detail and instructions given for making and using them, as well as for the many varied second and third generation sauces they inspire.
As the way in which sauces evolve is explained, it becomes clear they can be adapted to fit dietary requirements, be they medical, religious or cosmetic. This leads to explaining how simple it is to create shortcuts for the inexperienced or rushed as well as how easy it is to individualize them. Recipes illustrating the different types and applications of sauces are included along the way and tips to DIY sauces at will. ($3.99)

4) HOW TO CONTROL CARBOHYDRATES – SO THEY DON’T GO TO WAIST

Take the “Black Hat” off carbohydrates and learn how to use them to your advantage. In this book you will learn the difference between simple and complex carbohydrates, how each works and why complex ones are so important to a healthy diet. You will see that it’s virtually impossible to cut carbs out of your diet completely, because they exist to some degree in almost all foods. The trick in avoiding the damage they can do to your waistline is in knowing which ones, and how many you need daily. The major source groups are explained in detail and broken down into types as are the “hidden” groups so often overlooked. It’s important to know which is which and how to combine them to your advantage. For example, a baked potato with sour cream constitutes a balanced meal, do you know why? There are cooking tips and some suggestions for uses and recipes included as well. ($2.99)

5) ALL ABOUT SEAFOOD

As seafood becomes increasingly valued as a healthy food source, and thanks to the growth of aqua farming and improved transport, ever more varieties are available to and being consumed by an increasing number of people. Questions naturally arise concerning the buying, prepping, storing and cooking of the different types of seafood and actually as to the types and classifications of the items themselves. This book addresses many of those questions by explaining the general rules for safe handling fish and other forms of seafood; cleaning, skinning, shelling or shucking; proper storage until cooking. There are definitions of each classification of seafood in general and descriptions of the members of each category and specifically of the species within each one listed. There are guidelines as to proportions to buy and suggestions as to substitutions within species. Included is also a section on the serving of canned fish. ($2.99)

6) THE MEAT STOP

Years ago the family neighborhood butcher knew the customers’ preferences and often anticipated their needs. Now we’re on our own and have to be a lot better informed as to what we’re buying in every way. Anyone who has peered into the supermarket meat counters realize there are decisions to be made over and above which meat to choose. We have to know the cut or cuts to use for the dishes we plan, how to pick the right one and which is the best buy. We need to judge color, grain, fat dispersion, often bone mass and general appearance. Moreover, we have to know what to substitute if we can’t find what we want. For this we have to know how to prepare and cook different cuts, even different meats. This book contains charts on beef, pork, lamb and veal advising which cuts are more tender, which are tougher, which are fattier and why. Then there are additional charts telling how to cook, car
which are tougher, which are fattier and why. Then there are additional charts telling how to cook, carve and serve them. The book is a great guide to learning about meats and a great kitchen aid. ($3.99)

FOOD FACTS FOR MILLENNIALS – A collection of all 6 books for handy reference. The collection ($ 17.94) in both epub and mobi.