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MY NEW YEAR’S DIET/CLEANSE

Every year I make the same New Year’s resolution, to lose weight, but as with everything else this year is different. Normally, the extra pounds feel as if a back-pack full of holiday treats were strapped on and as soon as I undo the buckles, the pack will fall off and I’ll briskly walk on. This year I feel sluggish, as though I were overstuffed from inside. The holidays just iced the cake (sorry).

I know this sensation is caused by months of relative inactivity, especially over the summer, along with constant access to snacks. I feel bloated and slightly ill and have a real urge to eat ‘clean’ until I’m myself again. I have no desire to even see sweets, starches, rich gravies or fatty foods and I know I won’t be tempted to cheat, because the temptations hold no allure. I’m going on a Cleanse.

Don’t misunderstand, I’m not giving up flavor, quite the opposite, I’m going to concentrate on heightening natural food flavors. Nor am I going to fill my fridge with diet foods, invest in an OTC program or hop on a current fab diet wagon. I’m going to base my meals on lean protein, especially fish and foods with high complex carbohydrate value, loaded with fiber. Luckily, the best of these foods are winter and root vegetables, carrots, beets, turnips, squash, sweet potatoes, but broccoli, cauliflower, kale, Brussels sprouts, cabbage, green beans and the lettuces are important too, because of their high fiber content.

In my book How to Understand Carbohydrates” I point out that protein builds muscle, carbohydrates provide energy and fiber is responsible for keeping the body functioning smoothly. There are two types of carbohydrates; simple and complex. Simple carbs are sugars and are quite direct in their function. They are quickly absorbed into the bloodstream and give us a boost, temporarily, but because they are so rapidly absorbed, the effect doesn’t last long and the excess is banked in the body as fat cells. 

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

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

The concept of cleansing isn’t new. What is new is the attention given to turning the experience into a gourmet adventure though using condiments, herbs, spices, nuts and seeds for taste rather than sauces and rich ingredients such as butter, mayonnaise and gobs of melted cheese. After a few days your body should be clear enough to give you an accurate reading of how much weight you need to lose and the type of diet that will best serve you. The important thing is that you will feel better and your body will be ready for whichever step you opt for next.

I’m passing on a few recipes and tips that work for me;

SNACKS:

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

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

VEGETABLES:

Remember frozen vegetables and fruits have the same nutritional value as fresh an appearance when cooked. Canned sweet potatoes and beets, especially the whole ones, can be prepared in all the ways fresh can. If the   nuts and seeds mentioned in a recipe serve as garnishes used to make the texture of a dish interesting, they may be interchangeable with the verities sold in dollar stores in larger quantity than most other markets.

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

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

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

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

 ENTREES:

 SPANISH “MACKERAL”- Serves 4-This has become a catch all name for a classic way to prepare fish. Mackerel is excellent, but any firm white fish, preferably one that can be rendered skinless, works as well. Ask your Fish Monger what is fresh. This is my own version, and I use frozen Whiting fillets (which need to be skinned) or Tilapia.

4 boneless, skinless fillets of a firm white fish @ 1 ½ – 2 lbs. see chart

2 large green bell peppers

2 medium onions

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(1) 15 oz. can diced tomatoes

½ tsp. lemon pepper + ¼ tsp.

4 tsp. oil

Paprika

Cayenne pepper – Optional

Cut each fillet in half so the two parts fit together to form a rough square if needed/The fish does not need to be thawed. Cut four pieces of foil by tearing two 10 inch lengths from the roll and cutting them crosswise in half; crimp the edges to form little pans and spray each with oil. Core and seed the peppers, and cut them in 1 inch pieces, assigning half a pepper to each foil pan. Peel and cut the onions in half lengthwise, slice and arrange over the peppers, using ½ an onion per portion. Pour 1 tsp. oil and 1/8 tsp. lemon pepper on the vegetables. Spread the ½ cup of diced tomatoes, with juice, equally on each vegetable pile, and top with a sprinkle of Cayenne pepper if desired. Cover the vegetables with the fish. Top each portion with a dash of lemon pepper. Sprinkle Paprika over the tops and bake in a preheated 350 degree oven for 25 min, 35min if unthawed frozen fish was used, or until the fish flakes. Remove carefully from foil to plates, using a spatula to keep the stack of vegetables and fish intact.

*Note: The servings of fish can be cooked in individual, greased ramekins.

** This is good served over spaghetti squash or use cauliflower confetti as bedding or a side.

Herb Crusted TilapiaServes 2

The choice of herbs used is optional here, parsley and sage are also, good, but avoid the ones with a more assertive flavor, or use them sparingly so the flavor of the fish comes through.
2 Tilapia fillets
2 Tbs. butter – melted-or 1 Tbs. butter and 1 Tbs. of a nut oil. Canola is tasteless and works well .
1 Tbs. dried marjoram
1 Tbs. dried oregano
Salt and pepper
Mix the herbs with salt and pepper to taste. An empty shaker or bottle is a help here. Place the fish in an oven-proof dish and pour the butter (oil) over them. Shake the herbs over to coat well and gently press them in to be sure they adhere. Bake the fish at 325 deg. for 5-8 min. per inch of width until it flakes easily. Serve hot with lemon wedges.
Suggested sides:  1) 10 oz. box of frozen chopped spinach, thawed and drained of excess water.  Mix with a slightly beaten egg, and 1 envelope of bouillon granules, chicken or beef. Top with a sprinkle of nutmeg. Microwave 2 min. or until firm in center or cook with carrots about 20 min.
2) ½ lb. baby carrots, lightly sprayed with cooking spray and dusted with rosemary. Bake at 400 deg. about ½ hr. until done.
Suggested sides: Pickled red beets (May 21,2020) and spinach tart-see above

Salmon with Tomatoes and GreensServes 2
2 thick center slices of salmon (slices work better than fillets)
(1) 5 oz. bag spinach leaves  or equal amount of Kale leaves, thick stems removed
(1) 15 oz. can diced tomatoes with juice
1 Tbs. oil –optional
¼   tsp. garlic powder
Skin the salmon and bake on a non-stick surface at 350 deg. for 5 min, per inch of width or until flakes.  When fish is done, put greens in a flat-bottom dish, top with oil if using, tomatoes with juice and garlic. Microwave for 1-2 min. until greens are slightly wilted and tomatoes are warm.  Plate greens topped with tomatoes and place a piece of fish diagonally across each plate. Serve at once.
Suggested side: 2 portions of brown rice, made according to directions. Finish with 1 tsp. lemon juice and 1 Tbs. parsley or cilantro flakes stirred in.
Suggested sides: Wild or brown rice or a grain 

Mustard Chicken: Serves 4 Can be partially cooked in the morning or even night before, chilled, and simply placed in the oven to finish, add 10 min to the higher temperature and 15 min to the lower. Keep liquid level constant. No need to baste. Freezes, and can be cooked frozen, add 15 min to ½ hr. to the cooking time, depending on the oven temperature.

4 chicken quarters, breast with wings or thighs with legs.

4 Tbs. Dijon or Spicy Brown mustard

2 tsp. garlic powder

1 envelope chicken bouillon

2 cups water – estimate

Salt for brining

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

Teriyaki Basted Garlic Dusted Chicken: Serves 4
4 chicken pieces, breast or thighs
About 1 tsp. Teriyaki sauce per piece, and 1 Tbs. reserved (Optional)
2 tsp. garlic powder
½ envelope chicken bouillon
1 cup water – estimate –more if needed
Salt for brining
Rinse and clean chicken well. Place in enough water to cover and add 2 Tbs. salt to make brine and soak for at least 15min. Rinse well. Lift skin from meat with a rounded utensil like a butter knife, and fill each pocket with Teriyaki Sauce. Place chicken pieces in an ovenproof pan, large enough to fit comfortably. Add water to measure 11/2 inches in the pan. Sprinkle the bouillon on the water, add reserved 1Tbs. Teriyaki sauce and sprinkle ½ tsp. of garlic powder on each of the pieces for a good dusting. Best baked in a 350 degree oven for 1 hr., but can be done at 375 degrees for 45min.  Maintain water level but do not baste. Serve with pan juices on the side. Optionally, strain and chill pan juice to make aspic to serve on the side.
Suggested sides: Wash and cut 2 medium-large potatoes in half. Leave enough room to place the halves, cut side down in the pan to cook along with the chicken. They won’t need further seasoning.
2) Steamed broccoli crowns with a sprinkling of lemon pepper.

Pork Chops Basil: Serves 4

This is an old family favorite, and it also works well for roasts, consult charts for times per pound. It can be refrigerated for three days, or even frozen for two weeks, after the baking, so it can be made ahead and quickly ready on a rushed night. Veal chops or turkey cutlets may be substituted for the pork
(8)  ½ inch thick center pork chops well-trimmed
½   cup flour –optional
2 Tbs. garlic powder
3 Tbs. dried basil
½ a small can frozen orange juice concentrate
Water to dilute juice
¼ cup  cream sherry
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. If using, dredge the chops in the flour, by shaking in a plastic bag, one at a time, to lightly coat. 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 lift foil. Dilute 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.
Suggested sides: 2 boxes 10 oz. each, cooked squash. Drain well, mix with 1 Tbs. butter, salt, pepper and honey to taste. Heat in microwave according to package directions.
2) 1 ½ cups green beans. French, cut or Italian, steamed and sprinkled with lemon-pepper seasoning.

DINNERS WITH JOY-A DIFFERENT TYPE OF COOKBOOK

This Menu-Cookbook is truly unique, which makes it a great, welcome gift for a wide range of people. Most cookbooks have a limited range of recipients, an avid cook, a fan of the celebrity chef, a devotee of the cuisine or diet featured. This book is intended as a tool, perfect for busy people who like good food but have limited time to shop and cook which nowadays is just about everyone.

The book provides a ready answer for that nagging question at the end of a long day; “What’s for dinner?” and teaches by example how to avoid that stressful dilemma permanently. Nutritional, restaurant quality recipes have been modified, including easily divisible and multiplied quantities, for easy, even advanced prep and quick cooking. Moreover, the introduction contains information on fats, carbohydrates, choosing and using poultry, meats and seafood as well as making gravies and sauces and their various uses from dips to desserts. This information facilitates future planning and shopping.

However, the basic difference with this cookbook is that it’s based on a professional chef’s approach to menu planningTwelve weeks of healthy, balanced entrées, with side recipe suggestions, are arranged in three monthly groups. Each weekly menu listing is accompanied by cooking tips covering everything from specific directions to general information like freezing raw and cooked foods, a dessert recipe, and most importantly a detailed shopping list complete with pantry check. Learning how to compile a weekly shopping list is the key to relieving the stress of meal planning.

One can simply pull up a week’s list, optionally cross off ingredients of a recipe they don’t want or substitute those of one they do, and head to, or call it in to the store or virtual shopper. Having a ready list is a major time saver. It is important, though, to keep the food categories intact, especially if altering a list. Maintaining the list order is needed to make the menu planning process easy but it’s even more important to keep food shopping organized whether doing it directly, recording it for later, or particularly if using virtual shopping .

Used as learning tools the lists in the book illustrate how to effortless it can be to provision a week’s meals. It’s very relaxing to know that in one trip you have the whole week covered—completely—no quick trips to pick up something!

The weekly entrees themselves are varied; a poultry, a pork, a beef, a seafood, an ethnic dish, a casserole and a fun meal. They are presented in the same sequence only to simplify editing. They can be switched or replaced as desired. Again, the important fact is that all ingredients required for the week are on the list, entered in the proper category for shopping ease or easy to delete if a recipe is rejected.

For the busy person’s convenience, several recipes can be prepared ahead for the night there will be no time to cook, or made in excess for anticipated guests and frozen. Those recipes are noted and freezing, plus re-heating instructions are included. Also included are suitable suggestions for restricted diets where indicated, mainly for the pork, ham and shellfish recipes. As an example the recipe for Pork Tangier, with notation is included below.

Does the book work? Well a friend had a printed copy on her desk recently, when an associate known for his lack of cooking skills was intrigued by a recipe. He was amazed when he was able to successfully make it and bought the bookHe’s not on Master Chef, but he is now interested in trying dishes at home and has even entertained. The recipe that started him off, Chicken in Lemon Wine Sauce is below, as is a sample of that week’s menu with its shopping list. I’m using it as an example in this posting. Any special notations or references were covered in the week’s tips section, which is not included here.

Dinners With Joy is available on this site’s Books/Products section, on Amazon in paperback and Kindle in digital form as well as our Etsy shop, Dinner With Joy, at its current price of $14.99. It truly makes a great gift! No wrapping needed—no shipping costs-instant delivery!

Chicken in Lemon-Wine Sauce

A classic dish, with recipes found in various forms, but always a good choice.

Sauté-Skillet
4 boneless, skinless chicken breasts
¼ cup flour
2 Tbs. cooking oil – -canola
2 Tbs. butter
1 small onion diced
2 cloves garlic sliced
1 lemon  – zested and juiced
1/3 cup white wine – – recommend dry vermouth
¾ cup water
1/2 envelope chicken bouillon granules
½ cup chopped fresh parsley – – or 2 Tbs. dried
2 tsp. garlic powder

Pound chicken between two pieces of plastic wrap, to an even thickness, and dredge in flour. Place 1 Tbs. oil in a skillet over medium heat and begin to cook chicken, add 2 Tbs. butter, and brown chicken in both sides – @ 6 min. total. Remove chicken to a plate. Add 1Tbs. oil to pan and sauté onion until soft @ 2 min.; add sliced garlic and sauté 1 min, more. Add wine, and deglaze pan by scraping all the browned bits from the surface with a wooden spoon. Add water, bouillon powder, 1 Tbs. lemon juice, and return chicken to pan. Reduce heat and cook, uncovered, over medium- low about 8-10 min. until chicken is done and sauce thickens.

Meanwhile, make what the Italians call “Gremolata” by mixing the parsley, garlic powder and lemon zest in a small bowl.
Plate the chicken pieces individually with sauce. Top each with a small portion of gremolata, and pass the rest.

Suggested sides: 1 lb. fresh sugar snap peas or (1) 10 oz. . box frozen. Blanch in boiling water @ 2 min. Drain and toss with 1Tbs. olive oil and 1/8 tsp. lemon pepper.

4 sweet potatoes, washed, dried and lightly rubbed with butter. Pierce Xs with a fork in the tops, and microwave, on a paper towel, as oven directs @ 6-9 min. Split tops and fill with butter or sour cream. For an added taste boost, add a drizzle of maple syrup.

_____________________________________________________________________________________

(PORK TANGIER
This looks complicated, and sounds exotic, but it’s really very simple to make with few steps, the taste is fun, and a refreshing change from the everyday ho-hum, usually a favorite with kids. Turkey cutlets may be substituted for the pork.*
Skillet and Large Saucepan

1 ½ lbs. lean pork in 1 ½ inch cubes (suggest sliced loin or boneless chops)*

3 Tbs. flour

1 large onion in 1” dice

1 rib celery in 1” pieces cut on an angle

1 small or ½ cup baby carrot(s) cut on an angle (see. optional sides for the Salmon recipe-#4 this week- and adjust shopping list)

4 cloves garlic diced

1 ½ tsp. paprika

1tsp. coriander

2 tsp. curry powder

1tsp. grated fresh ginger root or ½ tsp. powdered

2 envelopes chicken bouillon granules – -divided

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11/3 cup water

Juice of 1 orange and zest

¼ cup raisons

3 Tbs. cooking oil

1 apple – peeled cored in 1” dice

1 box couscous – – preferably with pine nuts

1 tsp. garlic powder

1/4 cup chopped nuts- – cashews, pecans, walnuts, almonds, even peanuts for optional garnish
In a large skillet, over medium heat, warm 1 Tbs. oil and sauté onion, carrot and celery until onion softens, add garlic for 1 min Add 2 Tbs. oil, then pork and paprika, coriander, curry and ginger. .Brown pork 4 -5 min, adding up to 1/3 cup of water if mixture begins to stick. Add orange juice, remainder of water, 1 bouillon packet, raisons and apple. Cook, covered, about 10 min., stirring occasionally, until pork is cooked and sauce thickens. .

Meanwhile, cook couscous according to directions, adding garlic powder and 1 envelope chicken bouillon as removed from heat.

Serve couscous topped with pork and garnished with orange zest and optional chopped nuts.

Optional Side: (1) 12 oz. bag of baby spinach, half an onion sliced thin, and a drained can of mandarin oranges tossed with a citrus, or raspberry vinaigrette.)
——————————————————————————————————————————————

Weekly Menu Sample

Month 1, Week 1
1.Chicken in Lemon Wine Sauce
Baked Sweet Potatoes
Sugar Snap Peas

2. Pork Tangier
Spinach Orange Salad

3. Steak in Red Wine
Broccoli Crowns
Broiled Irish Potatoes

4. Salmon in Lemon-Caper Sauce
Zucchini Medley
Roasted Baby Carrots

5. Glamorous Ham Casserole
Caesar Salad

6. Double-Punch Lasagna Roll-Ups
Italian Green Beans
Bread Sticks

7. Classic Fajitas

8. Apple Rustica

SAMPLE SHOPPING LIST
1) This is a complete list of all the ingredients needed to make 4 servings of every entree and side on this week’s menu. The quantities are in even amounts for easy multiplication or division to fit your household requirements.
2) If you want to delete a recipe and/or substitute another, simply remove the ingredients for that recipe and add the new ones-in proper quantity. The list is still your tool.
3) The Pantry Check items are considered basic kitchen supplies, kept in amounts intended for multiple uses. The quantities needed each week are given in the recipes. Make note of them when checking the pantry to learn if an item needs to be restocked.
4) This list is a valuable time and money saving tool. Learn to use it and it will reward you well.


MONTH 01 / WEEK 01
Cooking Tips
A word before I begin this, our first list. As I stated in the introduction, I’ll try not to request too many pantry items at once or be exotic in the things I use, but I do want to help you build a basic pantry, so that very soon you’ll automatically know you have most of the things on each week’s list and shorten your shopping time. For example, every week, I will mention flour, salt and pepper. They are basic, as are sugar and some herbs and spices. I will also be listing other items that you may want to consider in the “staples” category to make your life easier, fresh onions, rice, eggs, butter, cooking and salad oils, bread crumbs and wines are in this group. So buy with an eye to the future. I like to use bouillon powder. It can add a lot of taste, with minimum effort, but brands vary greatly in sodium content. Boxed packets seem to contain less than the bottled granules, offer a low-sodium option, stay fresh longer, and the pre-measured amounts are easier to control . So I prefer them, but if you want to adjust the recipe amount higher according to taste, you can, just restrict the salt. Never use cubes. They don’t dissolve well, nor do they impart the flavor.

PANTRY CHECK
White wine – – suggestion dry vermouth
Dry red wine
Cream sherry
Flour – all-purpose*
Beef and chicken bouillon granule packets, NOT cubes
Salt and pepper
Lemon pepper
Garlic powder-not garlic salt
Paprika
Dried parsley
Curry powder
Cumin powder
Coriander powder
Ginger powder
Nutmeg- grated
Dried Oregano
Dried basil
Dried thyme
Cooking oil
Salad oil
Bread crumbs- flavored or regular
Worcestershire sauce
Dijon or Spicy brown mustard
Cinnamon

MARKET
GROCERIES
(1) 2oz jar of capers
1 box lasagna noodles
(1)4 oz. can mushrooms-stems& pieces
½ cup raisins
1 box couscous—garlic or pine nuts
(8) 8 inch flour tortillas
(2) 8 oz. cans tomato sauce
(1) 14 oz. can diced tomatoes
2 cups packaged pre-cooked white rice
(1) pkg. Crisco quarters
Parchment paper

MEATS
4 boneless, skinless chicken breasts
11/2 lb. boneless lean pork for cubing
(4) 5oz beef tenderloin steaks
(4) 5oz salmon fillets
(3) ¼ lb. slices cooked ham
1 lb. ground turkey
2 boneless, skinless chicken breasts
OR 12 oz. beef steak

PRODUCE
3 lb. bag of onions
1 lb. bag peeled baby carrots
1 bunch celery
1 bulb garlic or 1 jar chopped
2 lemons
8 oz. sliced button mushrooms
2 plum tomatoes
2 green bell peppers
1 red bell pepper
1 orange
Fresh ginger root – small piece
1 bunch fresh parsley
1 ½ lbs. apples + 1 apple

DAIRY
24 oz. sour cream
4 oz. wedge parmesan cheese
8 oz. shredded Mexican cheese blend
1 quart milk
1 cup light cream or ½ & ½
½ lb. butter
Dozen eggs- 2 this week rest next
8 oz. guacamole
4 oz. Monterey Jack cheese

OPTIONAL SIDES
(2) 14oz cans small whole white potatoes
4 sweet potatoes
(1) 12 oz. bag baby spinach leaves
1 lb. fresh or (1) 10 oz. box frozen sweet pea pods
2 large crowns of fresh broccoli
(1) 12 oz. bag baby greens
(1) 12 oz. bag romaine lettuce – or 1lb head
1 lbs. fresh zucchini
1 10 oz. package frozen Italian green beans
1 box bread sticks- – look for the thin ones called grissini
Choices of salad dressings- – if needed

NUTS-IMPRESSIVE DIY GIFTS

As I wrote on October 8, home-made gifts from the kitchen take on a new significance this year. No longer just a token greeting or ‘Thank You, they are a way to reach out to absent family members, tell them you miss them, want to share some of your holiday with them and hope to be with them next year.

I always planned a full line of hors d’oeuvres for the winter holidays, both for the family evenings at home, and more elaborate dishes for entertaining.  I changed the selections each year to keep interest, but there was one constant, perennial, favorite, the home blanched, toasted, salted almonds. For 3 generations they had been an in-house treat, but that ended in 1983.

I needed to thank someone for a professional favor. A gift was inappropriate, flowers and candy appeared trite. I wanted something personalized to convey how appreciative I was without overstepping boundaries.  I had my solution when I saw a display of nuts in a gourmet shop.  Though very expensive, I knew those nuts weren’t as good as mine and the raw materials were quite reasonable, which resolved the awkward question of suitable price range, a frequent problem choosing gifts for strangers.

I bought a decorative tin, and filed it with 1 lb. of nuts. It was perfect. The nuts were enjoyed for themselves and with understanding of the effort I had put into making them.  I had stumbled on an invaluable gifting secret. Nuts are an inexpensive raw food which, with minimal skill, effort, time and expense transforms into a product surpassing in taste, freshness and appeal its expensive, gourmet commercial counterparts. 

Furthermore, depending on the packaging, the presentation can be elegant enough to impress a client or employer, charming enough to amply say Thank You, and personalized enough to please that special someone. Moreover, they’re stable enough to be mailed long distances.

Specifically, it’s the nuts featured in boutique gifts, almonds, cashews, pecans, walnuts, pistachios, filberts (or hazelnuts) and macadamias. I’m excluding ground nuts because peanuts and Brazil nuts are major allergens.  Although allergies to the other seven nuts are rare, play safe and inquire about the recipient before gifting.

For this ‘magic’ transformation to work, the nuts have to be raw, shelled, but otherwise unprocessed. Raw nuts are available in most supermarkets, some specialty food stores and even chain pharmacies but the most dependable way to always find them in quantity and quality is Amazon. They are sold in one pound units, costing, roughly, from $7.00 to $15.00, depending on the type of nut. The same unit, simply roasted and salted, purchased as a gourmet gift can cost from $35.00 to $55.00 or $60.00.

Buying the nuts raw and roasting them yourself is the key to the ‘fresh’ attractive appearance. Most commercially prepared nuts are seasoned by soaking them in a brine rather than hand salting them. As a result they often appear to have a gray filmy coating rather than a shiny golden color high-lighted by glistening grains of salt which distinguishes the high-end gourmet products.(See ‘Pistachios’ below for more on brining.)

Packaging is also a huge influence on achieving the desired effect. Gourmet products are usually sold in boxes or tins, both of which are easily found in great variety from dollar stores on up the price range. Of course, a special gift might need a more pricy presentation in which case these particular contents are elegant enough to do justice to their container.

The point is, that with little outlay, learning to process nuts, opens a wide window of gifting possibilities which goes a long way in solving any problems on your holiday list. Actually, I’ve found this useful for other occasions during the year, especially hosting and anniversaries. The best thing is that you can tailor each gift in perceived value to its recipient, without worrisome searching for ‘just the right thing.’

When buying, look for whole, raw, shelled nuts. The shelling is tedious and, if not expertly done, can result in a lot of breakage and consequently loss of money and time. Pistachios are the exception. Their shells pop open on the trees when they ripen, giving options in preparation and presentation explained below. Macadamias also need a bit of special roasting. Not only do they contain the highest percentage of fat, but they’re air dried before being sold commercially, hence they tend to burn quickly.

Filberts (hazelnuts) and almonds must be skinned . With filberts, it’s done by placing the warm nuts in a dish towel, allowing them to sit for 5-10 min. then rubbing them vigorously in the towel. The skins peel right off. They can then be salted or, if for appearance they should be more golden, return them to the oven for 2-3 min. and then salt them.

Almonds need to be blanched or boiled. Cover them with about 2 inches of water to spare in a pot and bring to boiling for about 3 min. turn off the heat and leave for 3 min. more. Drain the nuts, cool under cold water enough to handle, squeeze and the nut will slide out of the skin, ready for roasting. Allow about 30 min. for this process per pound of nuts.

Pistachios are roasted both in shell and out and can be bought raw both ways. The actual roasting is the same, so the choice is optional, usually determined by the intended presentation. Generally, in shell they are served solo* and shelled, in a mix. There is, however, a difference in preparation. Out-of-shell they’re salted after roasting like other nuts but in shell they’re soaked in a brine before roasting so the seasoning is on the nut, not the shell. To brine: soak the nuts per pound, in 1 cup water, 2 tsp. salt, 1 tsp. citrus juice for 24 hr. Air dry for 24 hr. before roasting according to chart below.
*The dyed pistachios, once imported from Iran, are again available. The bright red shells cupping the green nuts are very decorative and especially festive at this season.

The actual roasting process is straightforward but requires attention because it can be tricky toward the end. You will need a sheet pan with sides, also called a jelly roll pan, large enough to hold a pound of nuts.(at least 11’x15’) If it isn’t non-stick, cover the bottom with foil. Add 1 tsp. butter* and melt it while the oven is preheating to the desired temperature, according to the chart below. Gently roll the nuts in the butter with a wooden spoon, arranging them in one layer. Repeat this action frequently while the nuts are baking so they brown evenly on both sides. They won’t change color at first, but once they begin to brown, they burn fast. It’s imperative to stay alert and remove the nuts from the oven the instant they reach desired doneness.

*The addition of a bit of fat acts like sun-tan oil. It insures that the browning is even from the start and provides a bit of protection until the nuts’ oil begins to come out. Some instructions call for vegetable or canola oil, but I prefer butter because it browns better and adds a bit of flavor.

Once roasted, turn the nuts out on a flat surface covered in paper towels, to absorb any excess oil, and sprinkle them liberally with salt, gently turning them to insure the salt reaches both sides. Allow them to cool totally, which will crisp them. Then be sure to store them in air-tight containers.

Raw nuts last for months in their original, commercial packaging, and I found that once opened, refrigeration maintains that shelf life. Roasted and salted, in air-tight containers, stored in a cool, dark, dry place they will keep 4-6 weeks. Moisture ruins the crispness, so don’t refrigerate the roasted ones and be aware, depending on the storage conditions, nuts go rancid quickly. So check them often.

Nuts must be roasted separately according to time and temperature for each type and it’s preferable to store them separately too. They tend to meld tastes and the difference in shapes rubs the salt off. Therefore, to maintain freshness and appearance, it’s best not to combine nuts into a mix until a few days before gifting or serving.

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It sounds like a tedious amount of caution, but it’s not. The different batches of nuts are stored as finished and the mixes can be compiled to suit the recipient or guest. Also, this way, one type can be offered alone or used for another purpose.

So if you want an elegant, personalized, tasteful and tasty gift, especially for those on your list who are hard to shop for, or are searching for a gift that is always appropriate, or perhaps need one that is impressive without costing a fortune, here’s the solution to your problem. What’s more, if you have a source, or use Amazon, you can buy it, make it and have it ready to present or serve in 3 days. In addition, it’s been my experience you can gain yourself a bit of ‘star status’ because these are well received and become frequent requests.

RECIPES

Roasted, Salted Nuts:

Follow the directions given above, using the times and temperatures listed on the chart below for each type of nut.
Hazelnuts—250-275deg.—20 min.
Macadamias –225-250 deg.—10-15min.
Pecans 325 deg. -15min
Pistachios 350 deg. 8min.
Walnuts 350deg. -15min.
Cashews 350deg. -15min.
Almonds 350 deg. 20 min.

Mixed Pesto Nuts:

Yield 4 cups
1 ½ cups pecan halves
1 ½ cups blanched almonds
1 cup walnut halves
3 Tbs. oil
2 Tbs. shelled pistachios or pine nuts
2 cloves minced garlic
2/3 cup chopped fresh basil
½ cup Parmesan cheese
½ tsp. salt
Make pesto by processing last 5 ingredients until well blended, slowly add oil until smooth. Preheat oven to 350 deg. and spread nuts out in a 15X 10 x ½ inch pan. Spread pesto over the nuts and bake13-15 min. stirring every 5 min., until toasted. Cool completely on paper towels and package as above.
NOTE: I see no reason why commercially made pesto can’t be used for this recipe.

Candied Nuts:

For 2 ½ cups whole nuts or unbroken halves of walnuts or pecans.

Sugared Pecans or Walnuts:

2 cups shelled pecan or walnut halves
1 cup light brown sugar
1/3 cup melted butter
1 tsp. cinnamon

Preheat oven to 325 deg. Stir all ingredients together and spread on a lightly greased cookie sheet. Bake for 15-20 min. stirring often. Cool on sheet and break apart with a fork. Package as directed above.

Coffee Candied Nuts

½ cup very strong coffee
1 ½ cups sugar
1 Tbs. corn syrup
Cook above ingredients to soft-ball stage = 240 deg. F. Remove from heat, add nuts and gently stir until creamy. Spread on a greased cookie sheet and separate with a fork. Cool and package as directed above.

Orange Candied Nuts:

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

Glaceed Nuts:

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

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

FAVORITE 3-4 INGREDIENT RECIPES

In winter and spring we’re more disposed to cooking, to exploring cuisines, experimenting and/or creating new recipes and updating old ones. Dinner is an anticipated part of daily life. The reasons are simple, we’re inside more, we crave comfort food and then we’re eager to enjoy the fresh crops as they arrive in market.

Then comes summer and the heat cuts appetites and interest in spending time in the kitchen, despite air-conditioning. Dinner becomes casual, frequently cold, often pick-up. 

In early fall, schools open, activities and groups start-up, projects are planned and schedules are topsy-turvy. Organization meetings often occupy e the evening hours, there’s the return of home-work for parents and children. Dinner becomes a necessity wedged in between appointments, sometimes served in shifts. Take out is popular.

By the time routines are set in late fall, dinner once again takes a back seat to the activities connected with the hustle of the long holiday season. At this point we turn to those 3 and 4 ingredient recipes, which are so fast and easy but still convey the spirit of a home-cooked meal. You know the type recipe, a package of this mixed with a can of that, quickly baked with a sprinkle of cheese on top.

Unfortunately, these recipes, however tasty, are often learned by rote and quickly become boring.  I’m as guilty as anyone of over-using the quick fixes and first, I tried expanding my collection. Then I realized that these recipes have to, fundamentally, be big on flavor to appeal with so few ingredients and that leaves room to add spices, herbs etc. to pop or shift the taste. Alternatively, replacing one or two ingredients with similar foods can create different dishes, with no extra time or effort, adding far more variety to menu options.

I took this idea and started working with some of my favorite 3 to 4 ingredient recipes. I found infinite creative room here and, so far, have come up with enough recipes to fill a book. I’ve selected my favorites for this post but at 20 it’s still a lot for a post. Note, the recipes below are not from books, they are mine, and if you want to find more visit my posts of  Sept.7, 2017    Sept.6, 2018   Sept. 5, 2019 and Sept. 17, 2020. There are more recipes to be found by selecting September for any year from the drop-down menu in the right margin on any page of this blog.

Before I get to the recipes, I want to add a word about 3, 4 even 5 ingredient cookbooks or blogs, because there are a lot of them out there. They range from the very basic to quite elegant, and though most offer valuable content: First, their recipes are not to be confused with budget meals, and second, the recipes are not necessarily time savers, requiring lengthy prep. So read carefully before you buy or download, except, of course, the ones below.

RECIPES- I restricted myself to dinner recipes in this post, a wider field would have just too many. However, I’m going to start with my favorite quick 3 ingredient recipe because It goes with everything and it is truly the easiest 3 ingredient recipe I’ve ever see. Most of all, the fact that it’s no fail, putting to rest the old myth that this food is as tricky as a soufflé, blows my mind!
No Peek Popovers: Yields 8- from Cooking With 3 Ingredients by Ruthie Wornall
2 eggs
1 cup milk
1 cup flour
Combine ingredients and stir into a smooth batter, Fill greased muffin tins ¾ full (popover tins are better) Place in a COLD oven, turn to 450 deg. And bake 30 min. Don’t peek. Serve hot.

Basic Tomato Sauce for Spaghetti or Chilli:
Serves 4
This is my own quick version with a twist I learned in Italy, substituting carrots and raisins for sugar. It’s      healthier and gives the sauce more texture, but doesn’t affect the taste. The sauce serves for either spaghetti or chili and freezes beautifully, even in the ready to serve state for either dish. Make extra and freeze in separate containers of the size your family needs for a meal, or in single servings. If not thawed, reheat in the microwave at 1 min. intervals, stirring.
1 lb. ground meat –beef, sausage or turkey –I like a mix.
(1) 28oz. can crushed tomatoes
2 Tbs. oil
1 medium-small carrot, peeled and sliced thin (1/8 to 1/16 inch)*-larger end halved lengthwise
½ oz. raisons-half a 1 oz. box
2 tsp. garlic powder – or to taste
1 tsp pepper and salt to taste
2 tsp. dried oregano
For Spaghetti                                                                              For Chil In 2020, with many working remotely, dinners need to be quickly ready when the family comes together at day’s end. The recipes should be simple enough that any responsible family member can begin prep, and to ensure this, they should be basic operations without methods which could lead to fat spattering or boil overs, yet with minimal mess and easy clean up.  Actually this approach can be a bonding experience and help the family dynamic. See 11 recipes

#quickdinnersforthe new normal #simplisticcooking  #nofussmeals

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li
2tsp. dried basil –or to taste                                                    1 Tbs. chili powder
Grated Parmesan                                                                       1tsp. paprika
                                                                                                      (1) 15 oz. can pinto or kidney beans
                                                                                                      Monterey Jack cheese
In a stockpot, over medium heat, brown the meat in the oil, when all pink in gone, add all the other ingredients.  Simmer about 40 min. until the sauce reduces a bit and the carrots are very tender. Alternately, make the sauce and add the other ingredients before reheating.  Serve spaghetti over cooked pasta and the chili over cooked rice. Pass with grated cheese.
*Commercial seasoning packets can also be used.
** You can use baby carrots sliced, it takes about ¼ lb. and they cook faster so slice them slightly thicker.
,so make extra if you wish, and freeze it in separate containers of the size your family needs for a meal, or in single servings for quick kid’s meals

New New England Boiled Dinner: Serves 4
A modern take on an old recipe. Ideally, this is made with thick slices of Canadian bacon, but once common, that’s hard to find, and very expensive now. Slices of smoked turkey can substitute for the ham.
1 lb. to 1 ½ lb. round bone ham slice=2 individual slices
(2) 1 lb. bags frozen French cut green beans
(2) 14 oz. cans small whole potatoes drained
(1) 10 1/2 oz. can beef consommé
(1)14oz can chicken broth
2 Tbs. butter
Cut the ham into 4 portions, and gently make tiny slits around the outside edges to prevent curling. Melt 1 Tbs. butter in the pot over medium heat, and cook the ham pieces on one side until their edges start to brown. Remove to a plate, and using the other 1 Tbs. butter, brown the potatoes slightly. Remove from pot. Put the frozen green beans in the pot, top with the potatoes, then pour in the consommé, and the broth, finally lay the ham, browned side up, on top. Bring to a boil. Reduce heat to low, cover and simmer 15 min. until beans are tender. Check timing with directions on bags of beans.

Alternatives:
1) replace ham with smoked turkey or turkey ham or corned beef
2) Use cut, raw sweet potatoes, but be sure to cook until soft-about 20 min.
3) Use Brussels sprouts instead of beans.
Note-frozen leaf spinach can be used, but fresh cooks down to ¼ the original volume and is too fast for any potatoes to heat through.  Trimmed kale would be the better option, but still cook too quickly for sweet potatoes.

Chicken is probably the most versatile meat, not only in the amount of ways it can be prepared, but in the fact that it can substitute for turkey, pork and veal in many dishes. We tend to forget that those meats can substitute for chicken too. So if looking for a change, think any of them in scaloppini cuts, cutlets or slices of lion or boneless or loin pork chops.

Chicken Parmesan

This may be a little different from most recipes, but it’s the one I learned from friends in Florence and uses no breading.
.4 boneless, skinless chicken breasts
¼ cup flour
2 Tbs. butter
2 Tbs. oil
(1) 4 oz. can mushrooms-stems and pieces-drained
(2) 8 oz. cans tomato sauce
8 oz. Mozzarella cheese- in thin slices or coarsely grated
¼ cup Parmesan cheese grated
Pound chicken and dredge by shaking in a plastic bag with the flour, one piece at a time. Melt butter in a skillet over medium heat, and brown the meat on both sides @ 6 min. total for the chicken, 8-10 for the veal, depending on thickness. Add oil as needed to prevent sticking. Remove meat to an ovenproof pan or dish that holds the meat close, but not overlapping. Sauté the mushrooms for 30 seconds in the pan juices, and turn off the heat. Pour in 1 can of the tomato sauce and deglaze the pan, pour it, with the mushrooms, over the meat. Repeat deglazing with second can of sauce. Cover, and seal the meat dish with foil. Bake in a preheated 350 degree oven for 40 min. Remove pan and turn on broiler. Carefully, mindful of the steam, remove the foil, and spread the Mozzarella evenly over the meat. Sprinkle the Parmesan on top and broil until bubbly and beginning to brown.
Alternatively: Broil the chicken, turning once. I use an aluminum pan. Add other ingredients and proceed as above.
OPTION
Chicken Marsala
Add 1 medium onion in thin slices to the ingredients and substitute 1 ¼  cups marsala wine for the tomato sauce. Proceed as above, adding the onion when chicken is turned over.
Artichoke Chicken: Serves 4 from Cooking With 3 Ingredients by Ruthie Wornall
4 boneless, skinless chicken breasts or thighs
(1) 6 ½ oz. jar marinated artichokes-drained and chopped
4 slices Swiss cheese
Pound the meat to an even thickness between pieces pf plastic wrap, brown them on both sides in a greased skillet. Arrange in an oven-proof pan and, spread artichokes equally over the tops. Top with the cheese and bake at 350 deg. For 20-30 min. until chicken is tender and cheese is golden.
OPTIONS
1) Replace the marinated hearts with (1) 12 oz. jar of artichoke salsa, the Swiss with Monterey Jack cheese and proceed as above. From 500 3-Ingredient Recipes by Robert and Carol Hildebrand

2) Chicken Florentine:
(1) 10 oz. box of frozen chopped spinach-thawed and drained.
2 Tbs. Cream cheese, sour cream or plain yogurt-mixed with the spinach
4 thin slices of Mozzarella cheese
¼ cup grated Parmesan cheese
Brown the chicken in a bit of oil in a skillet or under the broiler. Cover with the spinach and top with the mozzarella and bake as directed above. Halfway through the baking, sprinkle the Parmesan over the chicken and finish the baking.

Pork Loins with Apricot GlazeServes 4
Shadybrook Farms makes turkey tenderloin that is the same size as this type of pork loin and can substitute.
(2) 1 lb. Pork Tenderloins – Commercially prepared in plastic sleeves*
12 oz. jar apricot preserves
15 oz. can apricots in syrup-drained, contents reserved
Chop fruit, boil syrup to reduce by half and dissolve jam in syrup , add fruit
Remove wrappers from pork and pat dry. Rub each with ½ tsp salt and ½ tsp pepper. Heat grill or broiler. Brush meat with glaze and place on a foil lined pan or on grill and cook 4 inches from heat source 10-15 min for the grill, 15 – 20 min. under the broiler, basting with glaze and turning every few minutes, until internal temperature reaches 150 degrees. Allow to rest, tented under foil 5 min., before carving. Slice meat and serve topped with a drizzle of glaze and be sure to pass any remaining glaze warmed.
OPTIONS
Easy Pork Loin # 1-
from Cooking With 3 Ingredients by Ruthie Wornall
(2) 1 lb. pork loins
1 envelope dry onion soup mix 
1 tsp. crushed rosemary for the apricot glaze.
In a pan, rub the meat with the mix and rosemary, pour 1/3 cup of water in the bottom and roast at 350 deg., basting occasionally, adding more water if needed, until a thermometer reads 170 deg. About 30-40 min.

Easy Pork Loin # 2- from Cooking with 3 Ingredients by Ruthie Wornall
Replace the soup and rosemary with 2 tsp. powdered mustard and 2 tsp. marjoram. Proceed as above.

FISH
Coconut Tilapia: Serves 4
4 Tilapia filets
1 cup Panko
½ cup sweetened coconut flakes
½ cup mayonnaise
Lemon pepper
Oven 350 deg.
Toast coconut on a piece of foil until golden, about 4 min. don’t burn. When cool mix with Panko.
Place fish on a lightly oiled cooking surface, pan or baking sheet. Cover the tops with a thin veneer of mayonnaise. Dust with lemon pepper. Sprinkle with Panko-coconut mix, and bake 8 min. per 1 inch width of filet, until top is golden, fish puffs and edges bubble. Serve at once.
Tip: Put the breading mix in an empty herb bottle with a shaker top. Eases application, and extra stores in the bottle.

Salmon in Mustard-Orange Coating; Per portion
1 salmon fillet
1 ½  Tbs. Dijon or spicy brown mustard
2 tsp. sugar-preferably brown
½ tsp. finely diced orange peel
Place the fish on a lightly oiled baking sheet or piece of foil. Spread the mustard evenly on top and sprinkle first with the sugar and then the orange peel. Bake in a 350 deg. oven about 15-20 min. until a light crust forms. Serve hot.

VEGETABLES
Microwave Ratatouille:  Serves 4
Slice 2 medium zucchini, and 2 small onions into a microwave safe bowl. Top with 1 Tbs. oil, and ½ tsp lemon pepper. Microwave 3 min. Add ¾ cup salsa *, or ½ z 15oz can diced tomatoes*, or an equal amount of peeled, chopped fresh tomatoes, and a sprinkle of red pepper, if desired, and microwave an additional 2 min. 

Spinach Tart: Serves 4
(2) 10 oz. boxes, chopped spinach. Drain, put in a greased pie plate or shallow casserole.
Mix with 2 raw eggs and 2 packets chicken or beef flavored bouillon granules. Top with a sprinkle of nutmeg, and bake along with meat .for 30 min. at 250 degrees, or 20 min at 350 degrees. Can also be microwaved for 4 min. on high power.

Potatoes Seaview:  Serves 4
Cover a baking sheet with foil. Wash 2 large potatoes—baking are good for this. Slice them about ¼ inch thick and lay them in lines on the foil, overlapping about 1/3 of their surface. Dot liberally with butter, and broil until nicely brown-@ 10min. Use a spatula to place them in segments on the plates. Can be done ahead and kept warm.

HOME KITCHEN HOLIDAY GIFTING 2020-A NEW LOOK

I always remind people that October is the best month to begin to provision and prep food for the winter holidays, especially for baking projects. In a few weeks, dairy prices will rise and stocks of other ingredients will be depleted, candied fruits, nuts, flavorings and decorations in particular. If you have any concern about spoilage, remember cookie dough, unbaked pastry, and baked cakes freeze well. Even icings freeze if they don’t contain uncooked eggs. Furthermore, having items prepared, or partially prepared, is a big time and stress saver when holiday schedules really get tight. See my posts on how to schedule holiday meal preparation and stay calm Oct. 5, 12, 19, 2017 and Oct. 18,2018.

Another category that benefits from advance prepping is home- made holiday food gifts, which may be taking on more significance this year. We all know that social distancing will change things. Large group events will probably be canceled charity balls, bazaars, concerts, church and school programs and those ‘Door busters’ luring throngs of holiday shoppers. The private sector will, no doubt, be affected as well canceling office parties and the wonderful cocktail-buffets where we catch up with friends but an unexpected trend is adding full family holiday dinners to the list.

A couple I know, who share their large home with their married daughter and her two children, a toddler and an infant, have decided to break with tradition and host no extended family holiday dinners. The wife, a consummate baker, plans to make extra amounts of her specialties and deliver them to the relatives she would normally host. A friend of hers has been making jam all summer for the same purpose, and she knows a farmer’s wife who plans to deliver a half a roasted turkey Christmas Eve to all the relatives usually invited to dinner.

These gifts aren’t personalized ‘Thank You’s or special ways to wish friends a happy holiday. They carry a deeper message, saying “I made this for you because I want you to know I care for and will miss you. I am truly saddened by this situation, pray next year things will be normal again and we will be together.” It’s the thought and effort that goes into making such gifts which really carries the message. The personal touch conveys more than words and fortunately, several will stand up to shipping, because, if this trend continues, it will curtail travel. So should the trend continue, these items are worth considering.

Even if, hopefully, a vaccine is developed and the pandemic is over by December, these home-made items can still be gifted and save some shopping. They can say;”Hey, look what I did stuck at home” or “The kids and I thought you might like to share what we learned.”(Think grandparents!) Finally, you might simply like some for your pantry-the chai tea mix is a 12 month go-to for me and the almonds are better than any on the market. In fact, I use most of these recipes frequently in serving my family meals.

Most of these items, especially the nuts, would be quite expensive to buy, so there’s no fear of slighting the recipient and several can be combined either with others or placed in a container which also counts as part of the gift. Most also ship well. For years, I sent the cookies to Italy and they had aged just enough to be perfect on arrival-and they don’t break. Of course, you may have specialties of your own to make and I hope this helps with some ideas about presentations.

RECIPES
WATERMELON PICKLE:
1 Watermelon- Green rind peeled and meat removed. White rind cut in 1 inch cubes.
1 cup cider vinegar per pound
1 cup water per pound
1 ½ cup sugar per pound
3 inches stick cinnamon per pound
4 cloves per pound
1 Tbs. sliced ginger root per pound
Cover melon cubes with salted water and soak for 2 hrs. Drain and rinse well.  Boil in fresh water until half tender, about 10 mins. Drain again and rinse in cool water. Weigh melon and measure the other ingredients into a pot accordingly and boil them for about ½ hr. until a syrup forms. Add drained melon rind and boil for another 10 mins. or until rind is crisp-tender. Allow to cool and pack cubes with syrup, including spices, to cover, into glass jars with secure fitting lids. Store refrigerated.

MINT SAUCE:
4 cups fresh mint –tough  stems removed
Cider vinegar to cover
Sugar or substitute such as Splenda to taste
Simmer the mint and vinegar in a pot until the leaves are cooked, about 8 min. Add sweetener to taste as the mint cooks. Do not over do. This should be sweet-sour when finished. Remove from heat, cool and process or blend until the mint is finely ground. Correct seasoning and pour into clean bottles. Let stand, uncapped until completely cool, cap and store in a dark, dry, cool place. Keeps for two years or more.
Use in salads, on cooked vegetables and to marinate or baste meat.
NOTE: I use sterilized salad dressing bottles—but only glass ones.

APPLE CHUTNEY: Makes 1 1/3 cups
2cups peeled, cored and chopped apples
½ cup chopped onion
½ cup raisins
1/3 cup cider vinegar
¼ cup brown sugar
¼ cup water
2 Tbs. candied citron
1 Tbs. curry powder
½ tsp salt
½ tsp ground ginger
1/8 tsp, ground cloves
1/8 tsp. ground cinnamon
2cloves garlic-minced
Put everything into a pot and cook over low heat for 50 mins. stirring occasionally to prevent sticking. Cool and pour into jars of about 4 oz. each. This keeps for months in a cool dry place but once opened, refrigerate.

GRANOLA CRISPS
This is another “gourmet” food that is expensive to buy commercially but inexpensive and easy to make .The beauty of this basic recipe is that you can include “add-ins” to personalize it especially if dealing with allergies as I do with my family.
1 cup whole wheat flour
3 cups rolled oats
1 cup brown sugar packed
6 Tbs. butter (1/2 lb.) butter melted
½ cup water
Pinch salt
Preheat the oven to 300 degrees. Whisk the dry ingredients together, and the butter into the water, then pour the liquid over the dry ingredients and mix well, incorporating any add-ins. Use as many of them as you like. Spread the batter out on cookie sheets and bake until light brown and crisp, about ½ hr. Cool on the sheets and break into pieces. Store in air-tight containers.  I find tins do well for this.
ADD-INS; Shredded coconut, raisins, dried cranberries or other dried fruits, peanuts, almonds or other nuts, sunflower or  toasted sesame seeds, and/or spices like cinnamon and nuts .

ROASTED ALMONDS:
You need to buy the Raw, Natural Almonds in skins for this
1 tsp. butter per pound of nuts
Salt to liberally cover-several tablespoons
Cover the almonds with water and bring to a boil. Simmer for 3 -4 mins until some nuts start to float. Working a batch at a time rinse the nuts under cold water and remove the skins by squeezing them. The nut will pop out of its skin. Preheat the oven to 350 deg. Melt the butter on a foil covered cookie sheet. Toss the skinned nuts in the butter and bake them until golden to light brown, tossing occasionally, about 30 mins. Watch carefully toward the end because they will burn quickly. Roll the nuts onto paper towels and liberally sprinkle with salt. Cool and place in jars. Allow to stand uncovered several hours. Cover and store in a cool dark place. Will keep about 6 weeks. I use glass jars for storage, but for gifts I buy tins that hold either 1 or 2 pounds.  At Christmas, I fill decorative mugs with nuts, seal them with plastic wrap and top with a bow. They make great token gifts.

CHAI TEA
Although there are plenty of recipes out there for instant chai tea, I think they miss the mark. They require several powdered commercial products, including the tea, are pre-sweetened and you end up spooning a finished mixture into water. This is O.K. if you want to make it for yourself, but as a present, it’s like giving someone a jar of instant coffee. It’s far more elegant to give a jar of actual tea with spices that can be steeped and flavored to order, and more economical too– commercial add-ins cost money. Use black tea leaves or if you can only find blended teas, opt for a breakfast one. Avoid green tea. Its flavor is too weak to stand up to the spices.
Spice ingredients for one pot of tea: about 6 cups
1/2 of a star anise star
10-12 whole cloves
6-7 whole allspice
1 heaping teaspoon of cinnamon bark (or 2 short sticks)
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1 cardamom pod opened to the seeds-lightly crushed
1 inch piece of ginger, sliced thin, dried and crumbled
2 heaping tablespoons of a high quality full-bodied broad-leaf black tea (Ceylon, or English Breakfast if a broad-leaf Ceylon is not available)-Available in most stores
Optionally 2 Tbs. brown sugar-to taste 
Other ingredients:
1 cup water
4 cups whole milk
NOTE: 1 Tbs. =2grams=1 cup or bag.
Pour spice mix over 5-6 cups of water, boil for 1 min. then steep for 5 min. cool and pour into a pitcher and add equal amount of milk. Add sugar to taste if needed. Serve cool or cold.
To make by the cup: Sprinkle 2 Tbs. tea over 1 cup cold water. Allow to boil for 30-45 sec. Then steep for 4 min. Strain and pour dividing into 2 cups. Add milk to equal 2 cups and sugar to taste. Serve cool

FRUIT BREADS: Not Grandma’s lead heavy fruit cake. This recipe is wonderful in that by using the options, you can make it into your own.
2 boxes of quick bread mix with fruits—DO NOT buy a swirl or sweet variety.*
¼ cup chopped pecans or walnuts
¼ cup raisins
¼ cup chopped candied fruits
¼ cup other chopped dried fruits not in either mix**
Ingredients listed on boxes.
Red wine
Rye or Bourbon for wrapping
Cooking spray
Whole pecan or walnut halves and candied cherries for decoration
colored sugar crystals.
(2) 8 or 9 inch round cake pans or 2 regular loaf pans
Remove a bit of the mix from each, about ¼ cup total, and toss with the fruits to coat and separate them so they don’t clump in the cakes. Make up the batters separately replacing half the water required with wine, then combine them. Mix in the chopped fruits and nuts. Spray pans and divide batter between them. Decorate the tops with the nut halves, cherries and sugar. Do not press in or they will sink into the batter as it rises. Alternatively, pull out the oven shelf after about 15min. and place the fruits and nuts. The sugar can be sprinkled before baking. Cook and cool according to package directions*** in a preheated oven and on a rack. Remove from pans and invert onto plates.
When cool, sprinkle liberally with the whiskey, and wrap in plastic wrap, Refrigerate on plates. Unwrap every week to ten days and re-sprinkle with the whiskey.
*I like Cranberry and Pumpkin for the mix, but Cranberry and Date Nut is good too. It depends on the holiday and your preference.
**The best choices of dried fruits for this type of bread are apricots, dates, figs and pineapple. Just don’t duplicate a fruit already in the mix.
***Even when using the same brand there may be a variation in cooking times This may require a bit of math. Usually there will be a common ground if you overlap the time brackets. Use a toothpick to test for doneness.
*****You may want to add more colored sugar before serving

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

Coconut Macaroons- The advantage of these cookies as gifts is their durability. Long distance shipping won’t alter their appearance or taste.
Vanilla-Optionally Cherry
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) pkg. shredded coconut
1 tsp. vanilla extract
Optionally ½ cup chopped candied cherries.
Mix all ingredients in a bowl and drop by rounded teaspoons on a greased baking sheet. Bake at 350 deg. For 10 min. until slightly golden. Cool slightly on sheet then remove.

Chocolate Macaroons
1 (14 oz.) can sweetened condenses milk
1(14 oz.) pkg. shredded coconut
1 (12 oz.) pkg. semi-sweet chocolate chips
Melt the chocolate in a microwave at 30 sec. intervals. When melted add the coconut and gradually stir in the milk, using only enough to moisten the batter so that it can be easily be transferred to the pan by heaping teaspoon. To test, let the batter rest for a minute, push it to one side, tilt the bowl and if liquid quickly pools in the bottom, don’t add more milk. A runny batter spreads in cooking resulting in flat conjoined cookies.

CHEFS’ TIPS FOR 2020 COOKING

Let’s face it, quarantine may be lifted, but as long as social distancing persists, food shopping is an increasingly time consuming chore. The trend is growing to shop for longer periods. I spoke with the mother of toddler triplets recently, a lawyer, who has shopping down to once a month. It takes a day, but that’s better than 4 half-days. However, she admits it took some time and self-training to work it out.

The sub title of this blog is Kitchen $centse and its motto is ‘Creating wonderful; scents, while saving cents by using sense.’ The first statement is the goal of every cooking blog. I truly believe the second is best achieved by following the 3 steps in my proven Diet for the Food Dollar plan as outlined in the book How to Control Food Bills. The third, using good, common sense,’ kitchen sense’ applies to all culinary endeavors from menu planning, as illustrated in Dinners With Joy, (See December 20, 2018), to how to shop as discussed in connection with controlling food bills, to how and what to choose as defined in Food Facts for Millennials (See May 23, 2019) and ,of course, how to handle the food once it’s home.

This includes storing and preserving food, mainly nowadays by freezing( see posts Sept.13, 2018 and Sept. 20, 2018), learning efficient ways to use your appliances, finding short cuts to working with food ( posts July 9, 2012, June 16, 2019) and profiting by your experiences as well as being willing to listen to the advice of others.

Evidently Bon Appetit magazine also feels strongly about this. Their September issue features an article titled Quarantine Kitchen. They recognized most food professionals have to content themselves, for the duration, with cooking for just their families, in their homes, using products they, personally, had to shop for in local markets and pay for out of pocket. It’s been a unique situation and the magazine seized the opportunity to canvas many of these people as to what they had learned and asked them to share any insights.

The responses surprised me in two ways; they were distinctly ‘uncheffy’, tailored for home cooks and I felt quite proud because I have been using, as well as preaching many of them in this blog, for years. The article is worth a read, but I do want to discuss a few of the more valuable pieces of advice here.

Paramount is getting food safely stored as soon as possible to prevent aging. Freezing is the fastest way to do this and the best way to preserve freshness.

1) Ground meat needs special attention because it has more surface areas which spoil quicker than a single piece. The article recommends always having a 1 lb. package on hand. I advise freezing it in 4 portions which allows for individual servings and/or divided use.

A) Try ground pork, lamb, and sausage as well as beef and poultry, opening a variety of recipe options
B) When buying Valu-Packs, I use 1 b. to make and bake tiny meatballs. Stored bagged, they can be added frozen to a sauce or quickly microwaved and served with a dipping sauce.
2) Freezing produce is covered in the links provided above but one chef advised an old Italian trick for freezing leafy vegetables. Italians are focused on seasonal vegetables. Living there, I loved the freshness but as an American, missed non-seasonal options. Then I noticed the green goods grocer sold tennis-sized balls of trimmed, blanched, drained spinach and kale which I could wrap and freeze. Problem solved! It’s simple to do at home and great way to deal with leafy vegetables on sale or in valu-packs.
A) Potatoes are too watery to freeze well domestically unless mashed but I often opt for the 10 lb. bag. Separate the ones of suitable size for baking. Bake and stuff but hold the second baking. Wrap, freeze and bag them, then simply garnish and bake for a quick, elegant side. Do not microwave-they don’t crisp.
3) Grains freeze well and the chefs advice cooking and bagging extra to have on hand.
Fresh Produce in the refrigerator is still subject to the FIFO law-First in=first out but there are exceptions.
1) A head of cabbage will last longer than a bunch of fresh herbs, apples longer than pears. So check often and use good sense.
A) Get to know the more durable produce. Cabbage for example can do so much more than most people realize, steaks, stir-fries, grilled sides. Fennel is delicious both raw and cooked.
2) Don’t simply discard. If the herbs are wilted, blanch and puree them. Make into a pesto or freeze in ice trays and bag the cubes to use as flavorings. 1 cube=2 Tbs. Most of the people who reported this side effect also best viagra pills had dibetes, heart disease, high cholesterol, high blood pressure and diabetes in a group of more than 4,500 men. You also save travel expenses by getting online medical help. viagra pills price The muscle pains felt will be removed with the therapy sessions are performed because of muscle injuries acquired and treatment recommended by the doctor. viagra canada pharmacies http://cute-n-tiny.com/category/cute-animals/page/22/ Try not to give the name a chance to cialis canada cheap trick you: CFS is significantly more than just being fatigued. Pears and other fruits can be used in baked goods or cooked pureed and frozen as can vegetables. They are good sauce bases and don’t forget any vegetable can make pesto.
3) The best way to extend the life of fresh vegetables, beans, snow peas, celery stalks and especially those with roots, carrots, radishes, scallions, is to store them immersed in water not in the crisper.

Dated refrigerated products are also subject to FIFO, but that too has changed. Chefs used to be all about pitching anything over date, now they advise caution and testing. The white coating on the Parmesan can be ground in and the cheese frozen. A crust forming on sour cream merits inspection. Perhaps it can be scraped off, the remaining cream repackaged for quick use.

1) The best tools to determine spoilage are your nose, and dipping a finger-tip in for a small taste. If these tests say O.K.-go with it.
2) Have a few recipes to use ‘iffy’ products handy, rather than letting them expire while you seek ways to use them.

Find a multi-purpose sauce to perk up dishes and other sauces which suits your cooking style and tastes. It may be based on tomatoes, peppers, anchovies, there’s even a good, hot eggplant one. Just be sure your family likes it and it can be added to or passed with recipes to give them a bit of ‘newnesss’.

Beans are indigenous to every cuisine and always there to provide an economic, flavorful, satisfying meal but, news flash, they should always be cooked in a broth flavored to fit the finished dish.

1) People claim beans take too much time but no longer. Instant Pots and Slow Cookers changed that but the stove top method has changed too.
A) No long soaking required. Rinse the beans and simmer them in the flavored fluid of choice. It will take 2 or more hrs. depending on the type bean. So take that zoom meeting, cook it after dinner or on the weekend. Beans are better the next day.

2) If you want a quicker method, first hard boil the beans in their liquid for 6-10 min., depending on size of bean, turn off heat and allow to sit covered for about 30 min. to expand them. Return to a boil, then simmer for 30-45 min. more-continue with prepping the finished dish.

It’s important to know your appliances, utensils, and to take advantage of cooking tips especially how to make objects multi-task.

1) Put the roast on the second to the bottom shelf and a sheet of vegetables on the bottom shelf. It’s a lower temperature for the veggies, but they make it up in time. Put any vegetable side dishes or bake potatoes next to the meat pan.
2) Once an oven or other appliance is ready, don’t turn it off after one task. Bake that cake. Boiling a vegetable? Throw in a couple of eggs for eating during the week. Use the hot burner to sauté another vegetable or toast nuts.
3) To avoid being burned when checking the temperature of the contents of a pot while cooking, put the stem of an instant read thermometer through the openings in a slotted spoon, and lower it until you can get an accurate reading.
A) Use corn holders to secure round objects like tomatoes, onions and lemons, for slicing
B) Chopsticks are handy in the kitchen to remove food from the toaster, to rearrange food on a platter or roasting vegetables and to easily pit cherries, cut a small “X” in the bottom. Remove the stem, insert the narrow end of the chopstick and push the pit out.
C) To quickly chop nuts, put them in a plastic bag and pound then with the bottom of a can.
D) To coarsely chop herbs, place them in a glass and snip with a scissors.
One of my favorite suggestions: If at all possible, grow your own herbs. I grow them in pots and in the fall, I either bring them in (several last well in a heated house and a sunny kitchen) or I lightly chop them and freeze them in ice trays with a bit of oil and water and use as described above. I love having fresh herbs available and it’s a budget saving too.

However, my favorite suggestion of all is ‘Give a kid a wok’ I have long advocated cooking with kids and written books on the subject. Children love creating, especially when their efforts yield fast delicious rewards and learn quickly. Cooking with them is an excellent bonding tool and teaches them useful life skills.

A) Go further and get the whole family involved. If you can’t enjoy dinner together in your favorite restaurant, bring the desire for companionship into your kitchen. Get everyone together to help make meals, or at least to record the effort for fun. Sharing the work, the rewards and the memories can be priceless connections. Don’t miss this opportunity. For recipes modified to make this a happy experience for all, especially novices see the May 28, 2020 posting on my book Can I help?

EASY MEALS FOR THE NEW NORMAL

If spring is the season for re-growth, fall is the one for re-scheduling. Schools open, after school activities with associated activities are organized and business unveil projects for the coming year. It’s a time of hectic scheduling, with appointments often set for evening. Dinners were needed which can be quickly consumed yet are stable enough to hold up for separate serving times.

However, this is 2020. Schools are open according to districts. After school activities and related organizations are suspended while most business group promotions are on hold. Families have members who have returned to work and others working remotely. As a result schedules are uneven. Dinners need to be enticing but quickly ready when the family comes together at day’s end. The recipes should be simple enough that family members can begin prep, without hazardous cooking methods which could lead to fat spattering or boil overs, yet with minimal mess and easy clean up.

Actually in the current situation, this approach to dinner can help the family dynamic. Communal meal prep from start to finish, first the work and then the tasty shared reward can be a bonding experience. It provides a common interest and ready conversation topic. It can also help young people acquire cooking skills they will need later. Below are 10 recipes which fill the bill. Most only need a starch and a vegetable side, some only a salad and one not even that. With all the choices on the market today, fresh, frozen, canned and boxed, you’re sure to find selections to please the family and fit your time frame. If you want to see more, or learn about getting the family together in the kitchen, I have a book Can I help?, described in the May 28, 2020 posting and for sale on our books products page.

RECIPES
Apricot Glazed Pork Loin
Look for these Pork Loins in the commercially prepackaged section of the Meat Counter. Usually they bear a brand name. Shadybrook Farms makes a turkey tenderloin that is the same size as this type of pork loin and can substitute.
(2) 1 lb. Pork Tenderloins – Commercially prepared in plastic sleeves*
(1) 12oz jar apricot preserves
¼ cup Balsamic vinegar
1Tbs Teriyaki sauce
3 tsp. minced fresh ginger
2 tsp. minced garlic
1 tsp. Tabasco sauce
Kosher salt
Ground pepper
1 tsp. salt – divided
1 tsp. pepper – divided
Remove wrappers from pork and pat dry. Rub each with ½ tsp salt and ½ tsp pepper. Heat grill or broiler. While heating grill or broiler, melt jam in a small saucepan with vinegar, Teriyaki sauce, Tabasco, garlic and ginger. Brush meat with glaze and place on a foil lined pan or on grill and cook 4 inches from heat source 10-15 min for the grill, 15 – 20 min. under the broiler, basting and turning every few minutes, until internal temperature reaches 150 degrees. Allow to rest, tented under foil 5 min., before carving. Slice meat and serve topped with a drizzle of glaze and be sure to pass any remaining glaze warmed.

I wouldn’t advise attempting to prepare and freeze these lions ahead, but leftovers should freeze well. In fact, I’ve had success freezing rice. So ready serve portions on rice, with glaze, should freeze for short periods- a week or so. Reheat in the Microwave.

New New England Boiled Dinner: Serves 4
A modern take on an old recipe. Ideally, this is made with thick slices of Canadian bacon,
but once common, that’s hard to find, and very expensive now. Slices of smoked turkey
can substitute for the ham.
Stock Pot: Short Simmer
1 lb. to 1 ½ lb. round bone ham slice-or smaller packaged slices
(2) 1 lb. bags frozen French cut green beans
(2) 14 oz. cans small whole potatoes drained
(1) 101/2 oz can beef consommé
(1)14oz can chicken broth
2 Tbs. butter
Cut the ham into 4 portions, and gently make tiny slits around the outside edges to
prevent curling. Melt 1 Tbs. butter in the pot over medium heat, and cook the ham pieces
on one side until their edges start to brown. Remove to a plate, and using the other 1 Tbs.
butter, brown the potatoes slightly. Remove from pot. Put the frozen green beans in the
pot, top with the potatoes, then pour in the consommé, and the broth, finally lay the ham,
browned side up, on top. Bring to a boil. Reduce heat to low, cover and simmer 15 min.
until beans are tender. Check timing with directions on bag beans came in.
No sides needed tonight!
Tortellini alla Panne: Serves 4
This is my personal favorite pasta dish, and I can say from experience, that smoked turkey will substitute for the ham.
½ 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 lb. slices
(1) 10 oz. box frozen peas
1 Tbs. butter
1 cup heavy cream – half and half can be used, but not light cream*
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.
*Whole milk and light cream separate and curdle when boiled.

Cheese Fondue: Serves 4
I first ate this fondue in the home of friends in Switzerland. Perhaps it’s the fact that I know it’s authentically Swiss, possibly it’s the lingering amazement of how quickly dinner was made, and with so little fuss that night, but I’ve tried many cheese fondue recipes since and none have been as easy, foolproof and tasty as this. I really would recommend a Fondue Pot, but if you have to use a stove, lift the saucepan regularly to prevent clumping.
2 lbs. grated Swiss cheese – or very thinly sliced and cut in small pieces – rind removed
6 Tbs. flour
1 garlic clove cut in half
4 cups dry white wine
6 Tbs. brandy
Dash salt
Ground nutmeg
Ground black pepper
Toss cheese and flour to coat well. Rub the inside of the pot with the garlic. Over low heat, cook the wine until bubbles rise to the surface. Add the cheese, a few spoonfulls at a time, stirring constantly. Continue stirring until the cheese is melted, the mixture is smooth and begins to bubble. Add the brandy, nutmeg and pepper. Reduce heat until there is just enough to keep the fondue hot, without burning the bottom. It sounds far more difficult than it is, and made at the table, everyone can watch.

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

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.

Baked Flounder Meuniere: Serves 4- Tilapia can also be used
4 flounder filets-about 1 ½ lb.
¾ cup white wine
3 Tbs. butter- cut in small pieces
¼ cup chopped fresh parsley OR 4 tsp. dried
Put the fillets in a glass baking dish, close together but not touching. Pour over the wine and spread the butter pieces equally over the fish then sprinkle the parsley on top, 1 tsp. per fillet. Bake at 350 deg. 5-8 min. per 1 inch of width, basting twice, until fish flakes easily. Serve at once hot, with pan juices as sauce.
Coconut Crusted Tilapia: Serves 4
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 bottle.

Mustard Chicken: Serves 4
This an excellent recipe for a busy weekend day because it can be partially cooked in the morning, or even the night before, chilled, and simply placed in the oven to finish. Just keep track of the total cooking time needed and add 10mins to the higher temperature and 15 min to the lower. Check the liquid level occasionally to keep it constant. No need to baste. This dish does freeze, and can be cooked frozen, just add 15 min to ½ hr. to the cooking time, depending on the oven temperature, for thawing.
4 chicken pieces, breast halves or thighs
2 Tbs. Dijon or Spicy Brown mustard
2 tsp. garlic powder
1 envelope chicken bouillon
2 cups water – estimate
Salt for brining
Rinse and clean chicken well. Place in enough water to cover and add 2 Tbs. salt to make brine and soak for at least 15min. Rinse well. Lift skin from meat with a rounded utensil like a butter knife, and fill each pocket with ½ Tbs. mustard. Place chicken pieces in an ovenproof pan, just large enough to hold them easily, and pour over enough water to fill 1 > 1½ inches in the pan. Sprinkle the envelope of bouillon on the water, and ½ tsp. of garlic powder on each of the pieces. Best baked in a 350 degree oven for 1 hr., but can be done at 375 degrees for 45min. Serve with pan juices on the side.
To Freeze- bake for 15min. less than the directed time. Cool, cover as directed, and freeze for up to 3 weeks. Thaw overnight in the refrigerator, add more broth if needed to
keep liquid at proper level. Cook at recommended temperatures 20 to 30 min.+ thaw time.

Chicken Pizza: Serves 4
It would be a real time saver if you cooked the chicken along with that for Recipe # 1, and had it ready in the fridge.
(1) 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
½ cup Riciata** OR equal amount green salsa
½ cup sour cream
1 large broccoli crown separated and blanched OR (1) 10 oz. box 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)
4oz can mushroom stems and pieces (optional)
4 oz. Monterey Jack cheese grated – Or optionally Pepper Jack
Preheat the oven to 410 degrees 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 Riciata sauce 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 (for anyone on a low carbohydrate diet) ** Riciata 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
    2 Large zucchini
    1 lb. ground meat, beef, sausage or mixed with turkey
    8-10 oz. tomato sauce-any flavor, commercial or home made
    1/3 cup grated Parmesan cheese
    Optionally-½ small onion grated, ¼ tsp. garlic powder or few drops of Worcestershire sauce
    Salt and pepper
    Split the zucchini lengthwise and scoop out seeds. Mix meat with the optional ingredients, plus salt and pepper and fill the zucchini halves equally. Top with 2 Tbs. cheese and bake at 350 deg. 30 min. or until zucchini is fork tender. Heat sauce, spoon a little over each zucchini and pass the rest with the cheese. Serve hot.
    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. Saute 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.
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SUPPLYING A VACATION KITCHEN 2020 STYLE

Economists say one of the best ways to aid the recovery effort is to help the travel-hospitality sector and are happily reporting that people are, indeed, making summer vacation plans. However, there is a difference from past years. Planes, trains, large hotels and hostels or other group accommodations, are out. Due to social distancing precautions, the majority are traveling by car and reserving places with kitchen facilities such as motel efficiencies, cabins and campgrounds. People want assurance that their aquarters have been commercially cleaned and sanitized.

This presents a dilemma especially for those who always put K.P. duty on hold during vacation. Fortunately, cars leave more leeway for luggage and dollar stores are everywhere, but there’s still the question of what, and in what quantities, actually needs to be packed.

Of course each person’s, or family’s, needs will differ according to their ages, number and destination but there are some general guidelines. As a veteran of decades facing this problem annually for accommodations which changed, as the family did over the years, from owning a house, to renting one to motel efficiencies for long weekends,  I’ve had experience dealing with it. (Posts June 21,2018 & July 18,2019)

However, before I get into my outline for stocking a vacation kitchen, there are a few new facts for consideration due to this year’s special circumstances. Unprepared tourists can cause shortages in vacation towns and right now, there are items you definitely will need in stock. So it’s best to be well supplied.  The underlined things you will want to take, the others buy as soon as you arrive.

  • Hand sanitizers and wipes –and if longer than 3-4 days a bottle of alcohol and one of Clorox
  •  2  bath-sized bars of soap-one for kitchen, one for bath –to wash hands
  • 1 bottle of dish detergent and a dish cloth in place of a sponge for dishes
  • Large roll of towels and a pack of paper napkins which, with Clorox or alcohol, work as wipes for surfaces
  • Disposable hot-cold cups-if longer than 3-4 days think disposable plastic glasses
  • Plastic place mats-easy to wipe down-skip tablecloths
  • Disposable plastic utensils
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The lists below may seem long and excessive, but they are complete, designed to cover stays from 3 days to 3 months. Use them as a general guide and check off the items, noting what you need for this trip. As for food staples, flour sugar etc. you may want to take small supplies you think you’ll need for a few days, but dollar stores do sell 1lb.packages of most and, though it’s more expensive per unit than the supermarket, it is a convenience.

Of course a prime concern in a DIY vacation situation is to have a breakfast plan for the first day! It does set a tone. Nothing fancy, a jar of instant coffee, plain envelopes of tea bags and sugar packets, a jar or envelope of non-dairy creamer or dry milk, even a can of evaporated milk, dried fruit or a can of pineapple rings and a shelf-stable pastry such as honey buns will do and gets the motor running. If only a short car trip is involved, fresh fruit is an option.

As stated, the other staple items, in quantity for a long stay or simply replacement ingredients for a short one, should be determined by individual need and useThe one I NEVER skimp on is salt. It’s the best extinguisher for a grease fire. In any rental situation, one place that may not have been totally cleaned is the oven, and who knows what a previous tenant cooked? Salt also inhibits mold and in a pinch can clean a greasy sink and drain.

Actually, I found the short stays harder than longer ones, especially with children. Efficiency kitchens in motel or hotel units are tiny with no storage space for food or cleaning supplies. Daily marketing was a must, and there was no room to prepare for contingencies like rain. To cope, I put a box in the trunk of the car holding a pot, paper plates, hot and cold cups, plastic utensils, knives, and a plastic cutting board—the bare essentials– so I could always heat soup or boil an egg. Of course, choice of utensils is determined by the length of the stay.

Regarding electrical appliances: Rule one is- never take anything valuable or irreplaceable. Coffee lovers can learn to accept old-fashioned percolator or for short term, instant. The only other things I found I really needed for a long stay were a hand beater and a mini-chopper. Before packing any electrical appliances, check the type of current at your destination. I always ask the rental agent what is included and if the major appliances are electric or gas.

Optional appliance choices– determined by your personal cooking habits.

  • Hand beater– Don’t forget these can be used with one head or two
  • Mini chopper-.These are also great to puree small amounts for dips or toppings or to whip up baby food
  • Coffee maker– Obvious choice and many places do provide one so check first
  • Toaster oven-Very useful for small meals and sandwiches, but check on available counter space first.
  • Small microwave- Actually an either/or with the above. Again check on spac
  • Blender- an option to the chopper, but the better choice if you’re into smoothies

Note: A grill is always an asset. For longer stays, if there isn’t a grill, I bring a hibachi. If there is, I may still buy one once there, depending on the state of the grill. I’d rather start with a new hibachi than clean a dirty grill.

Hand Held Utensils: Several of these are handy for even the shortest of stays. The ones marked with * are easily found in dollar stores, if you don’t want to pack them.

  • Pot holders*- A necessity for any stay away from home. These are never provided in any rental kitchen and it can be hard handling hot coffee or warmed-up take-out with a bath towel.
  • Towels, both paper and dish*-A roll of paper ones can be used as napkins and are great for spills, but the micro-paper ones in 2 pack which are reusable and washable are good for dishes and can be tossed. Regular dish towels are plentiful in dollar stores.
  • Spoons-or at least 1-that stands heat.*-A few plastic ones are fine for a weekend, but metal ones, especially a regular and a slotted serving spoon are needed for longer.
  • Whisk, spatula, carving fork, tongs, salad set and other serving pieces*- Available in dollar stores and perhaps better to buy as/if needed and leave favorites at home.
  • Measuring cup- A large 1 qt.one can replace a nest of small ones and double as a mixing bowl.
  • Measuring spoons*- Dollar store
  • Sieve*- Dollar store, unless you need a fine tea strainer, then bring one. Get one large enough to strain pasta, even if in 2 batches.
  • Manual can opener– Always a good companion as is an old-fashioned Church Key opener, so pack them
  • Knives– A short paring knife to be used for small jobs and for longer stays another with a blade long enough to trim meat, slice bread or fillet fish is needed. For an extended stay there should be a carving knife as well.  Dollar Stores carry packs of 4 steel knives which can multi-task for short stays.*
  • Hand held knife sharpener-Because no knife is worthwhile if it can’t cut
  • Scissors-Not shears, but a pair with enough strength to do some kitchen work, yet pointed enough to be useful with mending.
  • Plastic chopping board-Protects counter tops and provides a clean surface for your food. Light and flat fits in the bottom of a suitcase.
  • Packets of plastic containers with lids*– found in supermarkets in 3paks- most can be microwaved. Often  packs are also sold in dollar stores.
  • Small pan with lid-able to boil a couple of eggs, make a sauce or heat a can of soup–when traveling with children a must. For longer stays,2 are needed-a 2 qt. and a saucepan
  • 2 Skillets- One large, one small, both non-stick
  • Pans for the oven*- Roasting, baking, cookie sheets are all available in disposable.
  • Corkscrew*- Obviously useful
  • Mixing bowls*- Plastic ones can be used as molds, but ceramic or glass ones are oven-proof
  • Table ‘linins’*- Dollar store available
  • Table settings*-Check what’s provided, and fill in from a dollar store.
  • Seasonings*- Dollar stores carry a surprising variety of herbs and spices
  • Cleaning supplies and wraps*- Definitely depend on a dollar store

No matter the cost or how well equipped the rental kitchen, chances are it will have none of the above items, yet all are useful in providing meals for a family. You don’t have to buy them all at once either. Wait until you need a utensil and then head for a dollar store. You may be surprised at the quality too. I had 2 expensive corkscrews which broke soon after I got them. Disgusted, I bought one of the same type from The Dollar Tree. 8 years later, it’s still working.

It may seem like a long list, but remember we’re talking dollar stores here. Compared to the cost of the rental, the labor and the vacation time saved, buying them is a small investment. Many can be packed up, ready for the next year, or if you like your accommodations, you can offer to leave them. Our landlord was so pleased, he insisted we come back the next year and even re-arranged his rentals when we opted for just one month and all those items were there waiting for us.

For a more relaxed vacation, just follow these tips and listen to your better judgment. Above all take time to stop, evaluate and plan before you go. You’ll be glad you did!!