Posts from the ‘Recipes’ Category

Oct 12

TRICK OR TREAT UPDATE

There’s a rumor that Trick or Treating is dying out. Not true! Can you believe American children would let a night of free candy go away? No, Trick or Treating is simply evolving to fit the times. The suburbs, particularly the developments, once teeming with kids, were the stronghold of the practice. Now they are home to singles, childless couples, retirees, and empty nesters who want to stay put. The feeling of a social community is gone and streets which blazed with porch lights on Halloween are dark. Parents feel the need to accompany even older children on their rounds.

Moreover, Trick or Treat hours, 5-8 P.M, are strictly regulated by towns and HOAs, with the first hour, reserved for toddlers only. However, most of their parents work and can’t get home in time. So traditional methods of Trick or Treating no longer work and modifications are needed.

Actually, several options are already available. One is that town and shopping centers feature a Trick or Treat Night on Halloween. It’s a safe solution. The children are constantly in sight in a brightly lit area and probably end up with more ‘loot’. Another is for the families in a neighborhood to designate one garage where they all bring candy, offer cider, and let the kids mingle for an hour or so. Don’t forget, Halloween is usually on a school night. This isn’t a party but it is a special childhood memory.

A third option gaining popularity is called a Trunk Treating. Here a neighborhood, possibly two, size helps, or a school, church or community organization get together and choose a large open space, preferably an empty parking lot, but a field will do. They alternately drive and back their vehicles in wide circle, leaving lights on, and open trunks, decorated for Halloween, holding candy. It’s very like the garage party, only larger scaled. As with the other two options, it restricts the kids to a well-lit, safe area, while providing enough ‘Treats’ and creating enough of an ‘occasion’ to satisfy them.

These Trick or Treat ‘gatherings’ relieve some of the pressure on choosing a dish for family dinner that night too. It no longer needs to be something stable enough to serve twice, hours apart, the kids early and the parents later. Fast food even becomes an option. Halloween dinner is difficult to plan for families with children who go out because it has specific requirements.

It’s always a challenge to feed excited children. For any success, the food needs to be something they like, appetizingly presented, easily, quickly eaten, preferably by hand—utensils are a red flag saying This takes time!” Therefore it also to be has something which won’t drip, spill or leave greasy fingers. Trust me, a spot on a costume is a disaster to be avoided!

I started out with a casserole, which was a real failure—too dfficult to serve, to eat and to clean up. Then I tried pizza-the kids ate it, but reheated, 4 hours later, it wasn’t the treat we parents needed. I finally settled on soup, which I could keep warm for hours and sandwiches I could assemble as wanted and it worked, even after the kids were grown, because we still gave out candy.

I relied on creamed vegetable soups, well pureed, using the pureed vegetables as the major thickening agent, and a protein filled sandwich. I tried to add some interest to the sandwiches, like the baked apple slices in the ham and cheese below and cut them in pieces the kids could take with them, when the doorbell rang.

RECIPES
SOUPS: These take the place of vegetables in a normal dinner. I prefer to make soups from fresh or frozen produce rather than use canned to avoid the sodium and other preservatives. It’s healthier. Though each can adjust to other ingredients which will make a more sophisticated dish, the recipes are left in basic form because they are intended for children. One note-If keeping the soup warm for any length of time, use slim milk, half and half or heavy cream. All other grades curdle when heated. 1 Tbs. of yogurt or sour cream is a nice finishing garnish for most of the recipes. Recipes are for 6 servings unless otherwise noted.

Cream of Cauliflower
1 large onion diced
1 large stalk of celery diced
1 medium head cauliflower chopped or 1 lb. frozen
6 cups chicken stock
1cup half and half
Salt and pepper to taste
Garlic powder, caraway seed or dried dill-Optional
Simmer the vegetables in the stock until tender. Puree to desired texture, return to pot and add cream and seasonings and herbs if using. Can be made ahead and kept chilled for two days after pureeing. Add cream etc.as reheating. Keep warm on low, adding water or milk if and as needed.

Cream of Broccoli
1 lb. broccoli fresh or frozen –stems peeled, chopped
1 large onion-chopped
1 large stalk celery-diced
6 cups chicken stock
1 cup half and half—or optionally almond milk
Salt and pepper to taste
1/3cup+ 1 Tbs. grated Parmesan cheese
Follow directions above for cauliflower soup. Garnish with 1Tbs. grated Parmesan per mug.

Pea Soup with Mint: Serves 2 in bowls.
Following the steps above, I sautéed a medium onion in 1Tbs. canola oil, then added 1lb. of frozen peas, 3 sprigs of fresh mint and 1qt. of chicken broth*. After simmering them for 20 min. they were pureed and, needing no other seasoning, chilled. They were garnished with sour cream and a sprig of fresh mint.
Two variations of this soup would be to add either a package of frozen or ½ lb. fresh asparagus stalks to the peas (saving the tips for garnish) OR omit the mint, and add a box of frozen, chopped spinach and a 1/8th tsp. nutmeg to the peas. Proceed as above and garnish with a swirl of plain yogurt.

Carrot Soup: Serves 2 in bowls.
See directions above-To the sautéed onion, I added 1lb peeled, sliced carrots (not the baby ones) and about 3 cups chicken broth* to cover. After pureeing, I divided it into two bowls and added 1/8th tsp. ground ginger and 1Tbs. frozen orange juice concentrate to one, and 1/8th tsp. coriander and 2tsp. chopped fresh cilantro to the other. They were served chilled and garnished with orange peels on one and a sprig of cilantro on the other.
Two variations of this soup would be to add ½ a peeled, cored apple per serving, before cooking, and substitute cider or apple juice for some of the broth with a pinch of cinnamon for seasoning OR replace the other seasonings with 1/4tsp curry powder.

Lilly’s Cream of Potato (My favorite as a child!)
1 Tbs. butter
1 large onion diced
1 ½ lb. potatoes-peeled and diced
6 cups chicken stock
½ cup half and half
Salt and pepper to taste
1 Tbs. Parsley flakes + more for garnish
Melt butter in a large pot and coat onion, add stock and potatoes. Simmer until potatoes are tender and follow directions above. Serve garnished with parsley.

Corn and Sweet Potato Soup
1 Tbs. oil
1 lb. frozen corn kernels
1 medium-large sweet potato-diced
1 large onion-diced
1 jarred red pepper-optional
7 cups vegetable stock
½ tsp. cumin
salt and pepper to taste
Brown the onion in the oil, add the stock the corn and the potato and simmer for 10min. Use a little of the stock to make a paste of the cumin and add to the pot along with the pepper if using. Simmer for 5min. more. Puree and return to pot, or chill, season as reheating.

Italian Tomato Soup: 2 Servings
(1) 8 oz. can tomato sauce
(1) 8 oz. cup water
1 envelope beef bouillon
1/8 tsp. oil
Garlic powder, pepper, dried oregano and basil to taste
Heat all ingredients at a slow simmer until flavors meld, about 8 min. Serve.

French Lentil Soup
The beauty of lentils is that unlike other legumes they don’t have to be soaked before they’re cooked. 1 lb. bag of green lentils
1 large onion diced
3 Tbs. oil
1 large carrot thinly sliced
3 Tbs. tomato paste
2 bay leaves
½ cup red wine
2 tsp. dried oregano
2 Tbs. red wine vinegar
Water to cover
Salt and pepper
Sauté the onion in the oil until soft; add the carrot, tomato paste, bay leaves, lentils and water to cover. Bring to a boil and simmer, covered 1-1 ½ hr. stirring and adding more water as needed. When the lentils are cooked, add the wine, vinegar and oregano. Cook 5 min., remove bay leaves and blend to a rough puree. Combine with soup in pot, stir and season with salt and pepper, reheat if necessary and serve.

Creamy Pumpkin Soup
1 ½ lb. pumpkin cut in chunks without rind
1 lb. white potatoes
1 Tbs. oil
2 Tbs. butter
1 large onion chopped|
2 cups vegetable stock
1 tsp. tarragon
½ tsp. nutmeg
2 cups milk
1-2 tsp. lemon juice
Salt and pepper
Heat the oil and butter and sauté onion until soft; add the pumpkin and potatoes and sweat over low heat, stirring often until tender. Add seasonings and stock, simmer 10 min Cool slightly and puree. Add milk and reheat to serve, but don’t allow to boil. Add lemon juice as a seasoning perk before serving.

Mushroom and Bread Soup: Serves 8 –From 400 Soups by Anne Sheasby
6 Tbs. butter
2 lb. mushrooms-sliced
2 onions- chopped
3 cups skim milk
8 slices white bread
1 cup heavy cream
¼ cup chopped parsley
Salt and pepper
Sauté vegetables in butter over low heat until soft but not browned. Remove from heat, add milk and bread, cover and soak 15 min. Puree, return to pot, add cream, seasonings and 3Tbs.parsley. Reheat and serve, garnished with parsley.

SANDWICHES: The object here is to create sandwiches that arouse children’s curiosity and stay fresh longer. As stated above, sleeve bread is too absorbent and tends to dry out, especially when toasted. The best alternatives are denser breads like Jewish rye, Focaccia, and pita pockets or rolls which add flavor. It also helps to reduce the amount or replace the condiment spreads. Tasty as they are they do moisten the bread. I’ve found an excellent option is to place thin slices of fruit between layers of filling or use a dryer ingredient like cream cheese or nut butter.
The recipe below is an example of this type of sandwich and it has worked well in lunch boxes and on picnics but it’s only an outline. I’ve included other suggestions, however the combinations you choose are up to you and about pleasing your family’s individual tastes as are the quantities of meats, cheeses etc. in the fillings. Obviously a pre-teen can handle a heftier sandwich than a toddler.

Ham, Cheese and Apple Sandwich: Serves 2
4 slices bread-Jewish rye or pumpernickel suggested, or 2 wheat buns
Deli sliced ham and cheese-choices optional-I like Swiss
Thin coating of mustard on bread-optional
Slice a peeled, cored apple in about 3 slices per quarter. Put in a small bowl with a light sprinkle of sugar and another of cinnamon. Add 1-2 Tbs. water or apple juice and microwave about 1min-1 min.30 sec. Store refrigerated in juice if made ahead. This prevents the apple from browning. Layer ½ apple slices on bread between ham and cheese per sandwich, to keep moisture from ruining bread

Suggestions
1) Sliced chicken or turkey on Jewish rye lightly spread with Dijon or spicy brown mustard
2) Sliced chicken or turkey on a crusty roll or focaccia with slices of melon or grape halves.
3) A salmon filet, chopped or whole, sprinkled with dried dill weed, on a bagel spread with cream cheese and chives or mixed with onion powder, and optionally thin slices of cucumber.
4) Sliced smoked salmon in the above recipe
5) Drained, canned tuna mixed with drained relish, India or pepper etc. on a roll or in a pita pocket
6) Roast or corned beef on a roll or focaccia spread with cream cheese mixed with horseradish
7) Roast beef on Jewish rye topped with drained sliced or stems and pieces of canned mushrooms which have been baked about 10 min. on low heat in a bit of butter and a little soy sauce-and drained.
8) Sliced hard boiled eggs on Jewish rye thinly spread with Dijon or spicy brown mustard.
9) Peanut or another nut butter topped with crumbled cooked bacon on Jewish rye
10) The Elvis-peanut butter and sliced banana great in pita pockets

Oct 5

COOKING TIPS AND KITCHEN SHORTCUTS

Food shopping is an increasingly time consuming chore, especially with the growing trend to make fewer trips and shop for longer periods. I know my advice to start early stocking up for the holidays adds pressure but it really does bring savings in both time and money. So it’s only fair that I offer some advice on dealing with the extra quantities as well.

The following advice comes from three sources. In 2020, Bon Appetit Magazine interviewed several restaurant chefs on what they had learned when Covid forced them to cook at home. I had to smile because restaurant chefs don’t retail shop, or worry about prices, unless they’re chef-owners, or going over budget, and they have assistants. Usually their advice on domestic cooking sounds like re-inventing the wheel, but these responses were very ‘uncheffy’ and they did have some good points on food storage since they deal in quantities.

The second source is Cook’s Magazine. They concentrate on comparing ingredients and improving technique and can be relied on for sound, down-to-earth cooking information on kitchen utensils as well as using food products.

My third source of advice is the Cooking Club of America Magazine. Their membership of incredible home cooks, monthly share the tips and tricks they have discovered to make food prep easier and more fun. They’re truly ingenious but decidedly for domestic use and would be impractical in a commercial venue.

Bon Appetit follows restaurants, interpreting recipes for home serving. Restaurant chefs buy in bulk their paramount concern in planning ahead is getting food safely stored as soon as possible. Freezing is the fastest way to do this and the best way to preserve freshness. See posts Sept. 13, 2018 and Sept.20.2018..
1) Ground meat needs special attention because it has more surface areas which spoil quicker than a single piece. I advise freezing it in portions which allow for individual servings and/or divided use, about 4 per pound.
a) I freeze meat, especially beef, in individually wrapped balls, which can be baked or broiled as separate entrees, centered on a plate of pasta or thawed in correct amounts for a casserole.
b) Try ground pork, lamb, and sausage as well as beef and poultry, opening a variety of recipe options
c) When buying Valu-Packs, I use 1 lb. to make and bake tiny meatballs. Stored bagged, they can be added, frozen , to a sauce or microwaved and served as canapes with a dipping sauce

2) Freezing produce is covered in the links provided above but I’ll add a trick I devised while living in Italy. Italians are focused on seasonal vegetables but as an American, missed non-seasonal options. The green goods grocer sold tennis-sized balls of trimmed, blanched, drained spinach and kale which I could wrap and freeze. 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-the skins won’t crisp.
b) Eggplant doesn’t freeze domestically. A good rule is if an item isn’t frequently found in the glass freezer cases; don’t try to freeze it at home.
3) Grains freeze well and the chefs advice cooking and bagging extra to have on hand.

4) Fresh Produce in the refrigerator is still subject to the FIFO law-First in=first out but there are exceptions.
a) A head of cabbage will last longer than a bunch of fresh herbs, apples longer than pears. So check often and use good sense.
b) 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.
c) If 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. Pears and other fruits can be used in baked goods or c cooked, pureed and frozen as can vegetables. They are good sauce bases and for pesto.

5) 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.
a) Store celery, the outside stalks halved, scallions and herb upright in containers as flowers in a vase, roots left on.

6) 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.
a) 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.
b) Have a few recipes to use ‘iffy’ products handy, rather than letting them expire while you seek ways to use them.

7) 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’.

8) 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.
a) 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.
b) 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.
c) 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.

Cook’s Magazine is focused on techniques, the best utensils and proper and extended uses of ingredients. Its advice is always solid and I’ve incorporated many of its suggestion into not just my recipes but my regular cooking routine. Here are some which will help with holiday prep.
1) Onions cut lengthwise are milder in taste. For more bite cut them crosswise

2) To give commercial broth the fuller taste and body of homemade, add ¼ tsp. unflavored gelatin to 1 cup broth. I add 1 Tbs. to ½ cup broth, let it soften, then microwave it to dissolve, add it to the quart carton. It really enriches the taste of gravies, sauces and stocks.

3) When browning ground meat, add ¼ tsp. salt and baking soda and let it sit for 20 min. before cooking. This prevents it from getting thin and watery.

4) Garlic powder tastes like fresh if mixed with an equal amount of water and sautéed in butter before added to mashed potatoes or other dishes.

5) Stop any vinaigrette from separating by adding 1 Tbs. molasses. .Makes a much better presentation.

6) When coating a roast with a rub, sparingly sprinkle with granulated sugar just before roasting. It doesn’t taste, but it melts and holds the rub on as well as browning.

7) To give a two-crust pie a crunchy, sweet crust, brush the top thoroughly with water, then sprinkle 1 Tbs sugar over it before baking.

8) This I haven’t tried but I trust Cook’s advice. For a perfect, 4 lb.medium rare, boneless rib roast, preheat oven to 500 deg. and put meat in for 12 min. Turn the oven OFF and leave it alone for 2 hr. DON’T PEEK. Remove the roast and let it rest for 20 min. Slice and serve.
a) To economize substitute a Top Sirloin roast for the rib one.

The Cooking Club of America is filled with members who love to cook and are really good at it. They are experts at devising efficient ways to use appliances and finding short cuts to working with food. (posts July 9, 2012, June 16, 2019) 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.

4) Use corn holders to secure round objects like tomatoes, onions and lemons, for slicing

5) 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.

6) To quickly chop nuts, put them in a plastic bag and pound then with the bottom of a can.

7) 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.

Let’s look at Uses for the Freezer:

1) Ice Cubes can be made from fruit juice, wine, and stock, then used as flavorings when making drinks, sauces and gravies. Meanwhile, store cubes in plastic bags: 1cube = 2Tbs.

2) Fresh Herbs, with a little water added, can be preserved frozen, in ice cube trays, and added to recipes as they cook. Again store cubes in plastic bags.

3) Fresh Ginger Root is easier to work with frozen. Keep it in plastic wrap and simply peel back the “bark” and grate or chop. Stores frozen for months.

4) Open both ends of a can of Tomato Paste, use one end to slide it, in tubular form, unto a piece of plastic wrap and roll it up. Freeze and simply slice off pieces as needed. No mess, no waste.

5) To Freeze Food in zip-lock bags, gently press out the air, and lay the bags flat in a pan or cookie sheet until frozen. They need less storage space and the contents remain intact.

6) Small bags of Fruit or Grapes can be frozen and used in place of ice to chill drinks without watering them down, and consumed with the drinks or as snacks, toppings etc.

7) This newly in and I haven’t tried it yet, but Fresh Tomatoes, after a short time in the freezer, will peel when run under cold water.

8) This I have done. Bamboo Skewers will burn if not soaked in water before using. Soaked and stored in the freezer, they’re always ready to go.

9) Chopsticks and Skewers are really useful! If you don’t have any, do get some. Chopsticks are free with any order from a Chinese restaurant, and a 12 pack of skewers are @$1.00 in any market. These offer a safe way to remove food from a toaster.

10) 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.

11) They are excellent for rearranging food on a platter without ruining the effect or in an oven while cooking without getting burned, especially rearranging roasting vegetables.

12) Cooking Spray isn’t just for pans anymore. I always buy Canola oil. It’s tasteless, has a very low fat content and a high smoke point, which makes it a good choice for nearly any cooking task.

a) It alone can prepare most cake pans for baking, eliminating the mess of greasing and flouring. Be advised, however, older pans and cookie sheets may acquire a yellow tint.

b) Sprayed on foil, it can replace parchment paper.

c) If you need to lift foods that tend to stick while cooking, such as cookies or pancakes, spray the spatula first, and they’ll come right up.

d) lightly spray the outsides of sandwiches I’m going to grill or broil. When pressed with the spatula they get an even golden brown and a silky crust.

Now for a list of unrelated, but helpful, kitchen hints. Be sure to read the last, it’s my favorite!

1) 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.

2) Use corn holders to secure round objects like tomatoes, onions and lemons, for slicing

3) Stand the grater in a shallow bowl, rather than over a plate, when grating. It keeps the shavings in one place.

4) Likewise, when stripping an ear of corn, stand the cob in the center opening of a tube pan. The kernels fall into the bowl for easy collection.

5) When using a mortar and pestle, add a few drops of oil to the herbs. It keeps them together and won’t affect the recipe.

6) When using a hand mixer, to prevent splattering, cut two holes in a paper plate and, holding it upside down, insert the beaters through the holes before mixing.

7) To make diet vinaigrette dressing creamy, without adding to the calories, blend it on high for a couple of minutes with a cracked ice cube.

8) For easy removal, when making a dish that need to be inverted onto a plate, foil line the pan bottom.

9) For a less messy application of barbeque sauce while grilling put it in a plastic squeeze bottle, squirt it on then spread it over the food with a brush or a long handled sponge.

10) To slightly thicken gravy in an almost finished dish, put the flour or cornstarch in a tea strainer, and stirring constantly, shake it over the pot. This prevents clumping.

11) For smaller jobs, to seal stuffed chicken breasts, or wrap food in bacon for example, buy “T” Pins in the needle section of a crafts store. They’re unbreakable, easier to work with, better looking and reusable, all advantages over wooden toothpicks.

12) Reheat pizza in a non-stick skillet, over medium-low heat for 3-5 mins. The crust crisps and the toppings don’t overcook.

13) To stuff cupcakes, and keep them neat, in lunchboxes say, hollow out the center with an apple corer and fill as desired. This is also a way to “ice’ them without the mess.

14) To emulate the appearance of a fondant icing or a glaze, heat canned icing in the microwave for about 30 sec. until it becomes fluid, then spoon or pour it over the cake. Flavorings can be added at this point as well.

15) Use florists glass corsage tubes to hold flowers, or other objects, to easily and freshly decorate cakes.

16) To neatly fill plastic bags for food storage, hold a clean, label peeled, open ended can, size appropriate, upright in the bag, on a flat surface and use it as a funnel through which to pour the food. I keep a small, a medium and a large can in my equipment closet.

17) Roasting garlic, wrapped in foil, in an oven, takes about an hour and uses electricity. I had a Garlic Roaster, but lost it in my last move, so I’ve improvised- successfully. Get a 3 X 4 inch, unglazed terra cotta flower pot and matching saucer. Plug about ¾ of the pot’s bottom hole. I used cork, but foil would work. Prepare a garlic bulb as usual, by cutting 1/3 off the top, revealing the cloves. Put it on the saucer, spoon over 1 ½ Tbs. oil; cover with the pot and microwave on high 1 to 2 mins. depending on the size of the head and the power of the oven. Remove, cool and squeeze the bulb to force the cloves out into a jar. Add the cooking oil and kept refrigerated. Lasts for several weeks. The garlic can be mashed and used as a spread, or added to other dishes. Roasted garlic is much milder than other forms, lending a more subtle flavoring.

I’ve used these tips so often, most have become automatic for me, but I still keep a list handy, in case I’ve forgotten anything. Hope they’re as much help to you as they have been for me.

Sep 28

START HOLIDAY PREP-BE SAFE NOT SORRY

Thanksgiving used to be different, more in-house, less travel. It was a day to relax before the gates opened to the winter holiday havoc of preparations-shopping, chasing sales on gifts and food. Well the gift sales may continue but Thanksgiving now definitely marks the gates closing on food sales. I learned this the hard way some years ago.

I set out the Monday after Thanksgiving to buy my cookie ingredients and was shocked by the rise in prices on items I had bought a week or so before, especially dairy products. Additionally, I was surprised by the absence and/or scarcity of other things, add-ins/ons like dried fruits, nuts and decorative sugar, and boxed foods, like cake and quick bread mixes. Even supplies of vegetables and fruits, canned and frozen, were thin, and cranberries non-existent. The store’s answer to my questions was that they had received their supplies in the fall and were not scheduled to restock until January.

The final blow came December 23, when I went to pick up my pre-ordered turkey. The cost was 3 times what I had paid for an identical bird in November, which was under $20.00 as compared to over $50.00. I’ve played by the new rules since and learned that, on the up side, it helps the budget by amortizing the cost of holiday food, on the down side it requires more storage space. I’ve found several dishes can be made ahead and will keep for the holidays, reducing the number of items to store and amortizing prep time. This is a huge stress saver later.

Although, I have written posts on this subject for a decade, I still get questions about, and encounter people who are shocked by the situation. Below is a list of posts, all linked to their articles, which answer questions and advise about advance holiday food preparation. I make a point of not endorsing expenditure, but advance preparing to host a holiday or occasion will become the norm due to rising food costs, and freezer space will be increasingly imperative. A small one, even rented for an event, will soon justify the expense.

Several of the linked articles listed below explain that early October is the time to start watching for and taking advantage of sales on ingredients you’ll need over the holidays and contain sample schedules. Others offer advice on the types of dishes which can be made ahead and stored, giving proven recipes. Between the two, it’s possible to amortize time and money, and relieve a lot of holiday stress.

As to my certainty that food prices will continue to rise for the foreseeable future, there’s a footnote at the bottom of this post which summarizes the change in control of the U.S. food supply. I’m adding an illustration of our now competing with other nations for our own agricultural products. The situation developed over 40 years and unfortunately is irreversible as it stands now.

October 29, 2014-PREPARE AHEAD FOR THE HOLIDAYS
This post recounts the reasons why I became so interested in preparing ahead for the winter holidays. Planning is the important first step, determining the obvious items which can be bought early and stored and even foods which can be made or partially made, weeks in advance. Included are stuffing tips, and recipes for cheese spreads and fruit bread.

October 27, 2016– AMORTIZE HOLIDAYS-SAVE MONEY, TIME,STRESS=PRICELESS
Prepping ahead lessens the financial burden of the holidays by amortizing the food expenses. Time can also be ‘amortized’ by preparing dishes as early as their recipes allow or making and preserving them, mainly by freezing. Nothing is a greater relief during the hectic holidays than realizing something is ready and waiting, without having to gorge a chunk out of your busy schedule to do it, except, perhaps, knowing the cost has been defrayed. This post focuses on the importance of scheduling, both in shopping and cooking, and gives advice on how to plan.

October 5, 2017-SHOP HOLIDAY FOODS NOW

I believe that organized planning and informed shopping are key and a LIST is the most valuable tool to managing any situation involving food preparation. Since the sales on the items you’ll need for various occasions will be appearing intermittently in the same time period, you need an over view, a master list. However, to avoid confusion the master list should be clear as to separate events. Sound difficult? Not really. To construct a working master list answer four questions, omitting any that don’t apply. Then follow the directions.

October 12, 2017-PREPARE HOLIDAY FOODS AHEAD

Advance preparation is straightforward but has 4 simple rules discussed in this post. It’s also highly rewarding but completely individual depending on each cook’s abilities, schedule and storage space. The best way to illustrate the overall process is to share my Holiday Timeline to give a general idea and allow you to adapt it to your situation. I can tell you, I now wonder how I coped with the holidays before I had this.

October 19, 2017-RECIPES TO MAKE AHEAD
The next step is to look at what type of recipes lend themselves to this treatment and if they need be altered to do so. I discuss freezing methods and recommend several of my previous posts which give detailed directions on freezing different types of foods. I also include tips on how to extend the life of refrigerated dishes and include 9 recipes for dishes I always have made in advance.

October 4, 2018- AMORTIZE THE HOLIDAYS –SAVE TIME, MONEY, STRESS
Revisiting how taking advantage of the pre-Thanksgiving sales prices saves money and relieves stress with the knowledge that when it’s time to tackle a kitchen project, everything needed is at hand. Above all, it lessens the financial burden of the holidays by amortizing the food expenses. Time can also be ‘amortized’ by preparing dishes as early as their recipes allow or making and preserving them, mainly by freezing. It’s a relief during the holidays to know something is ready and waiting, with the cost defrayed

October 11, 2018– SCHEDULE FOR MAKING HOLIDAY FOOD AHEAD

Preparing food ahead for events is less stressful than cramming it into a busy day. This doesn’t actually save time it amortizes it. A dish takes a given amount of time to prepare no matter when it’s done but spending it during a free period is far less stressful than squeezing it into a busy one. Here is a schedule for the weeks prior to the winter holidays, illustrating which types of dishes can be prepared and when.

October 18, 2018- HOLIDAY RECIPES TO MAKE AHEAD
Once convinced of the convenience of having dishes prepared in advance, the next step is to look at what type of recipes lend themselves to this treatment and if they need be altered to do so. Here are 9time- tested recipes, with links to many more and tips on making, preserving them and others in their categories, plus leftover storage and serving suggestions.

October 3, 2019– PREPARE AHEAD FOR THE HOLIDAYS
Merchants always prepare months ahead for holidays, and what we don’t realize is the food industry has begun to do the same. Prices on holiday supplies, especially baking supplies and canned goods are featured at lower prices October through Thanksgiving. In December, though often showcased, items reflect regular prices. One theory is that the tactic masks a general price hike in January. In any case, NOW is the time to shop for items in these categories…..

October 17, 2019- PREPARING HOLIDAY DISHES AHEAD
If food shopping in advance for the holidays, it’s logical to discuss dishes able to be prepped in advance too. Of course the ones with more perishable ingredients go first, but how well they store and retain their freshness matters too. I’ve been doing this for years and have worked out a general schedule, printed here, for you to use as a guide.

October 8, 2020–HOME KITCHEN HOLIDAY GIFTING 2020-A NEW LOOK
Every year I write about preparing ahead for the holidays, which includes making gifts. This year DIY gifts will have new meanings. They aren’t just 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 pandemic continues, it will curtail travel. Here are 10 items worth considering.

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

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

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

If you have any doubts about the global scope of the situation, the next time you’re in a supermarket, take note of the origins, especially of the produce and seafood items, fresh, frozen and canned. You’ll see many products are now farmed internationally according to climate, not limited to their country of origin and transported to markets worldwide. Also note that 99% of packaged items contain soy or corn products, unheard of 50 years ago, when soy was rarely used in the U.S. as other than a cover crop. It helps to explain the complete control international conglomerates have on our food supply and to understand why prices are no longer influenced by the economy of any one country. Unfortunately, the reality is that the situation can‘t, or won’t, be altered for many years, if ever.

A more recent illustration of this reality is the rise of potato prices. The controlling corporations have opened and are expanding a market for potatoes in developing countries which traditionally relied on grain based bulk foods to feed their people. The higher cost of potatoes is the price we must pay to compete for our own produce and, as stated above, won’t be affected by our economy.

Sep 21

SPOTLIGHTING APPLES

Peak apple season is as much a part of autumn as the falling leaves, but we seem to have become a bit ‘Ho-hum’ about it. Perhaps the varieties of apples now available all year has led us to take them for granted. Possibly, we’re distracted by the bright pumpkin displays, and the fuss over ‘Pumpkin Seasoning Mix’ (which also works with apples) Even candy apples, once featured everywhere, have become scarce and applesauce has disappeared from family menus. Sad that a fruit so fabled through history that it was chosen to traditionally top fruit displays, thus giving NYC a favorite nick-name, has become common place.

It’s not to say huge quantities of apples aren’t processed commercially. The juice, valued for itself, is the main ingredient in blended drinks, canning fruits and other foods, including some meats, making jams, jellies, condiments and lately, pharmaceuticals. The fruit itself is being overlooked nowadays.

The blame for this can most plausibly be traced to our widening palates and increasing interest in different cuisines, especially Asian ones. Although apples come from Asia and China is still the largest producer, Asians aren’t fond of eating them raw or sweetening them to make dessert-the West’s two major ways of consuming apples. Asians do use them in slaw and stir-fries, as shown by two recipes below.

This brings me to the subject of this post. Part of apples fade from the spotlight is their consistent availability and reasonable cost, but that is all the more reason to explore their possibilities now, when food prices are up. If a reasonably inexpensive ingredient can make meals special, then let’s find ways to use it. The following recipes consist of quite ordinary ingredients, and require no special cooking skills or effort. Simply making apples a component lifts them out of the everyday. It gives the dishes an upscale appeal, perfect for company, yet they’re still simple enough for a week night.

For more apple recipes other than desserts, such as Applesauce Bread, Chutney, Cream Cheese Chutney Tree, Apple Chips, Gorgonzola Apple Stuffing for Poultry, Sweet Potato Stuffed Apples, check post of
Oct 26, 2017.
For more apple dessert recipes, including Easy Apple Strudel, French Apple Pie, Dutch Apple Cake, Grandma’s Sour Cream Apple Cake, Amaretto Soufflé with Apple Pearls, Easy Mulled Cider and my own pie crust go to Nov. 2, 2017

RECIPES

Apple Compote: Yield 3 cups—A multi-use recipe. It can be served as alone as a fruit course, as an accompaniment to meat or as a dessert with whipped topping or over ice cream. A few tablespoons can be stirred into hot or cold cereal.
6 large cooking apples –Golden (NOT Red) Delicious, Granny Smith, Rome etc.
1 cup water
¼ cup sugar
1 Tbs. lemon juice
¼ cup raisins—optional
¼ tsp. cinnamon—optional
¼ cup chopped toasted walnuts-for optional garnish
Peel, core and dice apples in ½ inch chunks. Bring sugar and water to a boil; add apples, raisins and juice. Cook until fruit is tender but not mushy. Taste if more sugar is needed, add cinnamon if desired. Serve

warm or chilled, topped with nuts if desired.
Ham, Cheese and Apple Sandwich: Serves 1
4 slices bread-Jewish rye or pumpernickel suggested, or wheat buns
Deli sliced ham and cheese-choices optional
Thin coating of mustard on bread-optional
Slice a peeled, cored apple in about 3 slices per quarter. Put in a small bowl with a light sprinkle of sugar and another of cinnamon. Add 1-2 Tbs. water or apple juice and microwave about 1min-1 min.30 sec. Store refrigerated in juice if made ahead. This prevents the apple from browning. Layer apples on bread between ham and cheese, to keep moisture from ruining bread.

Apple Soup: Serves 6
Recipe I
4 large apples-cored and chopped
1 large red onion- minced
3 Tbs. butter
1 quart chicken stock
¼ tsp. EACH nutmeg, salt, cinnamon
2 cups half-and-half or heavy cream
½ cup toasted chopped walnuts
Sauté onions and apples in butter until tender. Add stock and seasonings and blend. Simmer partially covered 10 min. Off stove, fold in half-and-half or cream. Warm to incorporate. Serve chilled or warm garnished with nuts.
Recipe II— Curried version
Replace nutmeg and cinnamon with 1 ¼ tsp. curry powder, or to taste, and reduce cream to ¾ cup. Garnish with parsley or chopped chives in place of nuts.

_{Asian Apple Slaw}_:Serves 4—From https://recipes.timesofindia.com/us/recipes/asian-apple-slaw/rs58869460.cms

2 apples

1 teaspoon fish sauce

salt as required

3 tablespoon rice vinegar

2 jicama

sugar as required

3 tablespoon lime juice

2 bunches scallions

Cut jicamas and apples into thin slices. Chop scallions and mint leaves. Keep them aside in separate bowls. Take a deep bowl and add rice vinegar, lime juice, salt, sugar and fish sauce. Mix well. Add the sliced jicamas, apples, chopped scallions and mix well. Garnish the salad with mint leaves (optional) and serve.

Cabbage and Apple Bake: Serves 4
1 medium head cabbage-finely shredded
3 Tbs. butter
2 Granny Smith apples-peeled and sliced
½ medium onion- sliced
2 Tbs. caraway seeds
2 tsp. salt
Paprika
Melt the butter in a large skillet and toss in all the ingredients to coat. Cover and cook over low for 1 hour. Serve hot. OR toss ingredients in an oven-proof casserole, cover and bake on low (300 deg.) for about an hour.

Apple Stuffing for Duck or Other Poultry: Ingredients calculated for a 4-5lb. bird

3-4 or + slices of cinnamon –raisin bread–depending on size of bird
1/3 cup raisins if using plain cinnamon bread
2 large apples -peeled cored and in large dice
1 stalk celery – sliced thin
½ medium onion diced
1 egg
2 tsp. dried sage
Salt to taste
Orange juice sufficient to moisten
Toast the bread and tear in pieces about 1 inch. Mix all the ingredients with enough orange juice to just moisten and stuff bird. Cook according to directions per pound.

Pork Normandy: Serves 4

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

4 Tbs. butter

1 large onion sliced

¼ tsp ground cloves

2 large apples cored and quartered lengthwise

½ tsp sugar

1 cup apple juice

1 envelope chicken bouillon granules

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

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

* If not using an oven proof skillet, arrange the meat, onions and apple in a casserole dish. Deglaze the pan with the juice and bouillon and pour over the meat. Cover and bake as directed. Remove the meat to a plate to keep warm, and return the juices to the skillet, over low heat, add the cream and proceed as directed above.

Apple Chicken Stir Fry: Serves 4—From https://butteroverbae.com/easy-apple-chicken-stir-fry/

Chicken Marinade

2 chicken breast halves cut up in 1 inch cubes 200 gm

2 Tbs Soy Sauce

2 Tbs Worcestershire sauce

1/2 tsp black pepper powder

1 tsp garlic paste

2 Tbs corn flour

Sauce

1/2 tsp salt

2 full Tbs honey or brown sugar

1 cup of apple juice

1 tsp white pepper

2 tsp black pepper
2 Tbs soy sauce

2 Tbs Worcestershire sauce

2 Tbs hoisin sauce

3 Tbs vinegar
Other

1 medium apple cut up in medium sized cubes

2 medium onions cut in ½ inch squares

2 cloves garlic finely chopped

1/4 cup oil

1 Tbs corn flour

Sesame seeds for garnish

Chopped spring onions for garnish

Marinate chicken cubes in all the spices and sauces, (except for the corn flour). Refrigerate for 30 mins at least. Add corn flour to chicken and coat evenly. Add oil in a frying pan or wok, and stir fry chicken until golden brown. Remove chicken from oil and set aside.
In the same oil, add onions and apples and stir fry at high flame. Allow the onions and apples to caramelize and get a nice brown edge. Remove the onions and apples from the oil and set aside.
In the left over oil, add chopped garlic, and stir fry until they turn golden brown. Add all the ingredients for the sauce in the pan and allow it to simmer for 3 to 4 mins at medium flame Mix corn flour with a little water to form slurry and add it to the simmering sauce. Cook for 1 to 2 mins and dump in all the chicken, onions and apples. Cook for another 2 mins to reheat all the ingredients and get the consistency of sauce you want. Top with sesame seeds and spring onions. Serve immediately with steamed rice or stir fry noodles.

Apple Dumplings: Serves 4
Pastry for a 2 crust pie* or 1 sheet puff pastry-see note below
4 cooking apples- peeled and cored
½ cup sugar + more if needed
4 drops vanilla syrup or ¼ tsp. cinnamon
Separate dough into 4 parts. Roll each to ¼ inch thickness and cut about a 6 inch square in the center. Save extra dough for another use. Trim the bottoms of the apples so they stand upright and place one in the center of each square. Fill the cores with sugar and a drop of vanilla or a pinch of cinnamon. Pull the dough up around the apple, completely covering it, pinching seams together and at the top to close**. Sprinkle tops with remaining sugar and cinnamon. Bake on a sheet at 400 deg. for 40 min. or until crisp. Serve warm or chilled, alone or with whipped cream. *NOTE: Rozanne Gold’s recipe in Recipes 1-2-3 replaces the pie crust with a sheet of puff paste. The cooking time is reduced to 20 min. Otherwise the recipes are the same
** I like to save the stem and stick it into the top, it’s decorative and defines the pastry.

Apple, Raisin, Walnut Pie

1 ½ cups chopped cooking apples
2 cups raisins
3 cups apple cider
1 cup sugar
1 tsp. cinnamon
1 Tbs. lemon juice+ ½ tsp. zest
2Tbs.butter
½ tsp. salt
3 Tbs. cornstarch
½ cup chopped walnuts.
Double crust recipe or buy 15 oz. package of 2 dough rounds*
Roll dough and line pie pan . Dissolve the cornstarch in ¼ cup of the cider; put all the other ingredients except the walnuts in a pot and heat to boiling. Stir in cornstarch mix, and simmer, stirring until thickened. Stir in nuts. Pour into bottom crust. Top with top crust, well vented, or lattice top. Bake at450 deg.for10 min. then at 30-35 min at 350 deg. Cool before slicing.
To prepare in advance; the cooked filling can be kept chilled, in a plastic container for several days and then poured into the shell and topped before baking. The pie pan can be lined and the top crust dough kept chilled in plastic wrap for several days as well

* NOTE; I like a thin crust, so this will allow for some extra, especially if making a lattice top. Don’t use over a heaping ½ cup shortening. Store left over dough chilled and use within 10 days, or roll and freeze.

Sep 12

LATE SUMMER PRODUCE-PRESERVING AND SERVING

Long gone are the days of great-grandma’s major summer project to ‘put up’ enough produce to supply winter meals. With the abundance of supermarkets and the produce items they offer, both preserved and fresh all year, the DIY approach is strictly optional. And that is what gives home preserves appeal.

Being all natural, home preserved items usually taste better than commercial renditions. As gifts, they convey personal regard without intimacy. In an attractive container they become a lasting memento which can cover a multitude of occasions-hostess gifts, thank you, bread-and butter, teachers, clients and more. Above all some items especially nuts are a true economic saving.

In addition to an ample supply of the produce I preserve as gifts, I freeze a few regular items, more for convenience than as special features. Still they too can brighten a winter meal with a glimpse of summer. Zucchini can be sliced and frozen in single portions and always on hand for a quick ratatouille. Other produce, once vital to home canning for the winter pantry, having been replaced by commercial versions, isn’t worth the cost or effort now-peaches, cherries,, beans, pickled cucumbers for example. This is especially true since GMOs have equalized all crops, eliminating the ‘bumper’ ones worth preserving.

However, for those who have the time, space and access to quantities of summer produce I give detailed instruction on ways to preserve it, including directions to sun dry tomatoes, in my posts dated Sept. 15, 2022 , Sept. 13,2018, Sept.20, 2018 (includes recipes) Sept. 22, 2016, and a special post on zucchini Sept.15, 2016. The items discussed in these posts corn, beans, zucchini, tomatoes and peaches are specifically preserved by freezing or drying. Similar items can be handled in the same way; peas and asparagus are akin to beans; apricots are like peaches. If an item isn’t mentioned, there is probably a reason. Plums, for example, are too watery and fibrous to be preserved by freezing; they must be stewed. Eggplant is impossible to home preserve by any method. Updates are listed below in the section on recipes to showcase preserved produce. For more go to posts for Sept.22,2018, and Sept. 22.2022

Great-Grandma wanted Sept. 30, 2022produce in its prime because she intended to serve the fruit for instance peaches, whole or sliced, as a solo dish. My gift recipes work well with the end of season produce, because though not so pretty to serve fresh, it often cooks better, having less water it usually has a more concentrated flavor. This is a distinct advantage in making the recipes I recommend collections of recipes as gifts where other ingredients and flavorings are introduced. Samples of those too, are given below. Full collections of recipes are in posts for Sept.8, 2022 , Sept 30, 2022

RECIPES
For Preserved Produce: Other recipes in post include Green Beans with Soy Mushrooms, Chow Tao, Corn Salad, Bean Salad with Corn, Peach Syrup-topping, Quick Dessert Cups,
Update: Spinach and kale are easy to freeze. Remove the thick veins stems and veins and blanch the leaves in simmering water 7-10 sec. until slightly wilted. Remove to a sieve and run under cold water to stop the cooking. Spread out on a board and coarsely chop, if desired. Gather leaves into a tennis-sized ball, squeezing as much as possible without bruising the leaves, to remove excess water. Roll in plastic wrap, place in a bag and freeze. Thaw at room temp or in microwave, do not re-boil. Each ball equals about (1) 10 oz. box.
Mediterranean Fish See. , Aug.31, 2023
Stuffed Fish Rings See Sept 7, 2023
Spinach Pie: Serves 4-6
2 balls or 10 oz. boxes frozen chopped spinach
2 eggs
2 envelopes chicken or beef bouillon granules
Pinch nutmeg
Mix thawed, but undrained spinach with egg and bouillon. Place in a lightly greased, flat bottom oven proof or microwave safe casserole. Top with nutmeg. Cook in oven, along with other items 30 min. at 250 deg. or 20 min. at 350 deg. Alternately cook 90 sec. on high in microwave. Cut with a spatula and serve in wedges or squares while hot.

Zucchini: Microwaving is my favorite method to cook zucchini for everyday eating.
Easy Side: Serves 2
Slice a zucchini or separate the slices of a frozen one, add a quarter of an onion sliced, a drizzle of oil, pinch of garlic powder, salt, pepper and herb(s) of choice, basil, oregano, rosemary, fennel ,and nuke it for 3-5 min. until crisp tender. Topped with Parmesan, it’s a great vegetable side, but it’s also good on toast as a snack or sandwich.

Microwave Ratatouille: Serves 2 well
The addition of tomatoes, diced, canned are great, and, optionally, peppers to the above recipe, turns it into an instant ratatouille, which is not only a good side, or sandwich filling but makes excellent bedding for fish. Simply spread it in the bottom of a dish, place the fish on top and bake or broil until cooked.
This concoction freezes for about a month and can be perked up with the addition of cooked cut green beans, mushrooms or spinach to serve at a later date. Adding rice and sausage, leftover ham or hot dog slices turns it into a quick dinner casserole.

Beans

Ham and Beans au Gratin: Serves 4
1 lb. beans
8 slices Deli ham – custom cut 1/16 to 3/8 of an inch thick
½ cup grated sharp cheese
2 cups milk
4 Tbs. butter
4 Tbs. flour
¼ tsp. garlic powder
Paprika and dried parsley for garnish
1 envelope chicken bouillon granules –optional
Parboil the beans until crisp tender, about 8 min. Shock under cold water and drain well. Divide the beans into 8 piles of about 10 beans each, and wrap each bundle in a slice of ham. Place bundles in a greased dish, seam side down. Make a simple cream sauce by heating the butter in a saucepan until it foams, Add the flour and stir to a smooth paste. Quickly add the milk, return to medium heat and stir constantly until sauce becomes smooth and thick, about 3 min. Add seasonings; pour the sauce over the bean-ham bundles and top with the cheese and garnish. Bake at 350 deg. until bubbly and cheese melts and browns slightly, about 15 min. Serve hot at once. Tip: plate with a spatula, taking care to serve the bundles intact.

Corn

Arugula and Liver Salad with Corn: Serves 4-From French Bistro Cooking by John Varnom
2 Tbs. butter
4½ Tbs. walnut oil
2/3 cup corn
8 chicken livers
1 small head frisee lettuce or green leaf lettuce
1 small head of arugula
4 ½ Tbs. balsamic vinaigrette
Arrange lettuces on the plates. Sauté the livers in the butter and oil, over high heat, for 3 min. per side. Add corn and remove pan from the heat. Place 2 livers on each plate and deglaze the pan with the vinaigrette. Spoon the dressing and corn over the plated livers and serve warm.

Peaches

Peach Salsa; Yield 3 cups
2 cups peaches
½ cup sliced grape tomatoes-or chopped tomato
½ green bell pepper-chopped
1 scallion-thinly sliced-white and green parts only
Generous dash garlic powder
Dash cayenne pepper
1 Tbs. chopped fresh cilantro
1 tsp. lemon juice
Salt and pepper to taste
Mix all the ingredients in a bowl and allow flavors to meld for about 20 min. Store covered and chilled for 2 days. Serve with fish, poultry and rice.

Tomato

Sundried Tomato Pate: Serves 6-8—From Tea Time Journeys by Gail Greco
½ cup oil packed sundried tomatoes-drained, save oil for another use.
8 oz. cream cheese
¼ cup butter
½ cup grated parmesan
¼ cup butter
¼ tsp. EACH dried oregano and basil
½ tsp. rosemary
Blend everything until smooth. Chill at least 6 hrs. before serving.

Produce Gifts: Other recipes post include Peach Brandy, Watermelon Pickle and Fruit Leather
on Nuts: Though nuts are possibly the most popular gift and this is a good time to buy nuts, both for price and availability, they shouldn’t be prepared more than 3 weeks before gifting. For a list of recipes and detailed instructions on making them go to post for Dec. 2, 2021 Recipes include Salted Nuts, Pesto Nuts, Nuts Glaceed, and candied nuts, plain, coffee and orange

Mint Sauce: Yields about 4 quarts. 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.

Apricot Chutney: Yield 3cups- Adapted from Food.Com*
2 cups apricots-pitted and roughly chopped
1 large red onion-diced
1 cup raisins
2 cups brown sugar
2 cups apple cider vinegar
1 tsp. mustard seeds
1>2 tsp. salt-to taste
½ tsp., curry powder
¼ tsp. turmeric
1 tsp. allspice or cinnamon
1 Tbs. minced Serrano chili-optional
Place all ingredients into a large, heavy bottomed, pot. Stir over medium heat until the sugar dissolves. Bring to a boil then reduce heat to a low simmer. Let it simmer away for about an hour until it’s nice and thick. Keep an eye on the heat and stir often so it doesn’t burn. Fill sterilized canning jars to within 1/2 inch of the top. Screw on sterilized bands and lids securely. Store in a cool, dark place, refrigerate after opening.
*For more apricot recipes go to: Aug.9, 2018

Sep 7

EASY, FAVORITE, FAMILY DINNERS

When I was reviewing recipes for last week’s post, I realized I was rejecting many of my favorite go-tos. Either they required more prep, cook time, clean-up or are more difficult to serve in shifts. Some might spatter during cooking or have a sauce which could drip, necessitating a change of clothes before heading out to that evening meeting. So they didn’t make the cut for last week, but they’re all simple, straight-forward, delicious, family friendly dinners, perfect for week days or Sunday suppers. Most are fun meals, open to family participation and great to bring everyone together, especially in busy times like early September or the winter holidays.

You can find more suggestions for this type of recipe by clicking on Sept.18, 2019, Sept. 17, 2020, Sept.16, 2021, Sept.1, 2022

RECIPES

My Easy Spaghetti: Serves 4
1 ½ lb. ground beef – or sausage or turkey

(1) 28 oz. can crushed tomatoes

Tbs. oil

2 small carrots, peeled and sliced thin (1/8 to 1/16 inch) or about 8 baby carrots
(1) 1 oz. box raisons

2 tsp. garlic powder – or to taste

2 tsp. dried oregano-or to taste

2 tsp. dried basil-or to taste
Dash crushed red pepper flakes

1 tsp pepper and salt to taste

1 lb. thin spaghetti or angel hair pasta-or other strand pasta of choice

Grated Parmesan

In a deep pot, over medium heat, brown the meat in 1 tsp. of oil, when all pink in gone, add all the other ingredients, but the pasta, Simmer about 40 min. until the sauce reduces a bit and the carrots are very tender. Cook the pasta in a separate pot just to al dente. Drain and put in the pot with the sauce, toss briefly, THEN turn the contents out into a serving bowl. Pass the Parmesan.

NOTE: Spaghetti sauce freezes beautifully, so make ahead or 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 meals. Reheat in the microwave, even if frozen and add to freshly cooked pasta.

Party Taco Pie: This recipe is for 8 servings, just as it was given to me, as a dish to be served at casual buffets. It can be halved, but it became such a favorite for second helpings and leftovers that I never modified it.
1 lb. ground beef

1 cup chopped onion

1 envelope Taco seasoning mix

Salt and pepper to taste

(1) 4 oz. can green chilies drained

2 cups milk

4 eggs

1 cup self-rising flour—Bisquick or Jiffy

¼ tsp. baking powder

2 tomatoes peeled and sliced

1 cup Sharp cheese shredded

Sour cream

Chopped lettuce

Chopped onion

Cooking spray

Spray skillet, and sauté beef and onions until brown and soft. Stir in seasonings, and spread on the bottom of a greased 9 inch, deep casserole. Top with chilies. Preheat oven to 400 degrees. Beat together milk and eggs in a bowl. Still beating, add flour and baking powder, and continue until smooth. Pour over contents of the casserole, and bake for 25 min .Spread tomatoes, then cheese over the top, and bake for 8-10 min more, until cheese bubbles. Allow to cool for a few minutes before serving to set. Cut into wedges and top with sour cream, lettuce, and onion.
No other sides are needed.

Classic Fajitas:
2 cooked, boneless, skinless chicken breasts OR 12 oz. beef for stir fry (see chart) cut in

2 inch strips

1 red bell pepper julienne

1 green bell pepper julienne

2 medium onions halved and sliced thin

3 Tbs. cooking oil

1tsp coriander

1tsp cumin

Salt and pepper

(8) 8” flour tortillas

(1) 8 oz. jar salsa

(1) 8 oz. container guacamole

1 cup sour cream

(1) 8 oz. pkg. “Mexican 4 Cheese Blend” – or shredded “Monterey Jack”

Heat oil in a large skillet over high heat. Add onions peppers and spices, and chicken if using raw. Cook about 8 min. until the vegetables are crisp tender. If using beef, cook vegetables about 4 min and add beef the last 4 min, so that it browns but stays tender. If using cooked chicken add last 2 min.to heat.

Meanwhile, cover tortillas with a dish towel, place on a plate and warm in the microwave on high at least 1min—test to make sure they’re warmed through.
Place the toppings – salsa, guacamole, sour cream and cheese on the dining table. Add the warm tortillas, and bring the sizzling meat mixture to the table in the skillet—making sure that it’s on a board or trivet—and let everyone dig in.

To eat a fajita—Lay a tortilla flat on your plate, and spoon the meat mixture in a line across the center of the tortilla parallel to you, leaving a 2inch margin on each end. The julienne cuts make this easy. Put on the toppings of your choice—I like them all—and fold those short sides over the filling squaring them off. Then roll the first long side, the one near you, over the filling, then roll the whole thing over on the other side to make a compact bundle—–and enjoy ! ! !

Tortilla Strata Burger: A healthy, fun burger for the family to share but if serving 4 for dinner, the recipe should be doubled; however, the 1 jar of Salsa will suffice. Remember in choosing it that cooking intensifies peppers’ heat.

8 oz. hamburger

¼ tsp ground cumin

(1) 16 oz. jar garden style salsa – level of spiciness optional – you’ll use a little over half

(6) 6 inch whole wheat tortillas

½ cup sour cream

(1) 15 ½ oz. can black beans rinsed and well drained

(1) 4oz can green chilies

2 Tbs. chopped fresh cilantro

8oz shredded Monterey Jack cheese

Non stick cooking spray

Brown the beef in a skillet coated with non-stick spray, allow to cool, and mix with the cumin. Spread 2 Tbs. of the salsa in the bottom of the casserole. Top with a tortilla then begin the layering with 2 Tbs. of salsa, 1/6^th of the sour cream, then 1/6^th each of the beans, beef, peppers, cilantro and cheese. Top with a tortilla and repeat the layering again starting with the salsa and ending with the cheese until all the ingredients are used, pressing down gently on each tortilla to keep the stack level. End with a tortilla.** Can be made a day ahead at this point, cover and refrigerate, then allow to warn a bit before baking. Preheat oven to 350 degrees and bake for 15-20 min., until cheese melts and salsa bubbles. Creamy coleslaw from the Deli goes well with this

*This dish is more attractive if it can be seen through a clear container

** This does tend to lean a bit. One way to keep it straight is to put a bamboo skewer down through the center before baking. I make the skewer into a decoration by putting a cherry tomato on it before serving.
Sides aren’t necessary but a salad is welcome

Cheese Fondue: A family recipe of Swiss friends which is truly amazing in how quickly dinner is ready with little fuss. It’s easy, foolproof and tasty. If you have to use a stove, lift the saucepan regularly to prevent clumping and a candle to keep the food warm at table.
2 lbs. grated Swiss cheese – or very thinly sliced and cut in small pieces – rind removed

6 Tbs. flour

1 garlic clove cut in half

4 cups dry white wine

6 Tbs. brandy

Dash salt

Ground nutmeg

Ground black pepper

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

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

Monte Cristo Sandwiches: Serves 4
½ lb. cooked ham – sliced

½ lb. cooked White meat turkey – sliced

½ lb. Swiss cheese- sliced

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

Mayonnaise

Dijon or spicy Brown mustard

3 eggs

1 cup – possibly more – milk

4 Tbs. butter – at least

Get the ham, turkey and cheese from the Deli, and request the slices be no less than 1/16 inch thick. Use artisan bread, French or Italian rather than a commercial packaged loaf. They have more flavor and a coarser, more country texture that works well here because it stands up better in the preparation.

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

*I like Italian Tomato soup with this. Per servings; mix 8oz canned tomato sauce, 1 tsp olive oil, ½ cup water, ½ envelope. beef bouillon granules, pinches of dried oregano, basil and powdered garlic. Serve very hot in mugs or bowls.

Cranberry-Chicken Salad: Serves 2
1 cup bite size pieces of meat
2 Tbs. craisins
2 Tbs. chopped walnuts
¼ cup crumbled Feta cheese
At least 4 cups of Bibb, Iceberg, Romaine or other salad lettuce in bite sized pieces
½ Tbs. olive oil
@3 Tbs. Raspberry vinaigrette
Toss the greens with the oil, then layer the meat, craisins and nuts over them. Pour the vinaigrette over and top with the cheese. Present layered as made.

Pork Loins with Apricot Glaze: Serves 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.
NOTE: 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.

Pork Chops Basil: Serves 4
This is an old family favorite and it also works well for pork loin roasts. 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 when wanted. Veal chops, turkey cutlets or boneless, flattened chicken thighs, may be substituted for the pork. Children can prep the meat and get the ingredients ready for use.
(8) ½ inch thick center pork chops well-trimmed of fat
½ cup flour
1 Tbs. garlic powder
2 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. Dredge the chops in the flour, by shaking in a plastic bag, one at a time, making sure they’re well coated. Place in pan, and sprinkle the rest of the garlic and basil over them. Cover and seal the pan with foil. Bake, preferably at 250 degrees for 2 hours, but acceptable at 350 degrees for one hour. Remove from oven, turn on broiler, and 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. Serve hot.

Coconut Crusted Tilapia: Serves 4- The coconut is optional Simply eliminate it from the ingredients and Step1.
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 mins. 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 mins. 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.

The coconut lasts forever in the freezer, but you can substitute a bit of cumin and coriander, or dill—just remember Tilapia’s flavor is very mild. Oh, and it only needs a sheer coating of mayo, just enough to make the bread crumbs stick, but it must be mayo, not yogurt or cream cheese. It adds a zing of taste and enough fat to let the fish brown.

Flounder Rolls: Serves 4- Quick cooking, easy to prepare. Can be cooked in shifts.*
I devised this some years ago, for a child who loved spinach but hated fish. Then I was surprised to find out it freezes well using fresh fish, and can be cooked frozen, simply add 6 to 8 min. to the cooking time. Otherwise, just use frozen flounder or tilapia.
4 fish fillets – divided in half lengthwise
(2)10oz boxes of frozen chopped spinach – thawed and drained
2 envelopes chicken or beef bouillon granules
2 eggs
Ground nutmeg
2 tsp. butter
1 lemon quartered
Toothpicks
In a bowl, mix the bouillon packets and the eggs with the spinach, making sure they’re well combined. Divide the mixture into 8 portions, and roll a strip of flounder around each, tail end over the thicker one, leaving enough overlap to secure with a toothpick. Alternately, for larger rolls, divide the spinach into 4 portions and wrap each with 2 pieces of fish over lapping on each side. Press the tops and bottoms to compact the filling.
Preheat oven to 350 degrees, and melt the butter in an ovenproof dish large enough to hold the fish rolls comfortably. Using a spatula, transfer the rolls to the dish, but be sure they are upright and the sides are straight. Sprinkle the tops with nutmeg, and bake about 20-25 min. until fish is very white and opaque, and eggs bubble out of the top making a white foamy sauce. Serve at once with pan juices. Garnish with lemon wedges.
* Can be frozen if using fresh fish, just allow about 5-8 min. of extra cooking time. Otherwise cook within 24 hours of making them, but store well chilled and covered.

Aug 31

QUICK, EASY, NEAT WEEKDAY DINNERS

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

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

RECIPES

Tortellini all Panna: Serves 4

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

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

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

(1) 10oz. box frozen peas

1 Tbs. butter

1 cup heavy cream – light can be used

Grated Parmesan

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

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

Chicken Pizza: Serves 4

(1) Pizza

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

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

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

½ cup sour cream

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

1 small onion, halved and sliced thin

1 small green bell pepper in ¾ inch pieces

2 tsp. oil

1/8 tsp. lemon pepper

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

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

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

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

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

(For anyone on a low carbohydrate diet)

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

Stuffed Zucchini: Serves 4

1 lb. ground beef

4 large zucchini

¼ tsp lemon pepper

(3) 8oz cans tomato sauce

1 Tbs. garlic powder- or to taste

2 Tbs. oil

2 tsp. dried oregano

2 tsp. dried basil

½ cup grated Parmesan cheese + to pass

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

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

Mediterranean Fish: Serves 4

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

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

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

½ tsp lemon pepper

2 Tbs. oil

Paprika

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

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

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

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

2 Tbs. oil

½ tsp baking soda

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

¼ tsp salt

¼ tsp curry powder

¼ tsp paprika

Ground pepper to taste

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

½ tsp garlic powder optional

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

In a bowl, lightly beat the eggs, with all other ingredients except the oil and the vegetables. Heat the oil in a 12 inch skillet over medium. Pre-heat the broiler. Sauté the vegetables, or if cooked, turn them over in the oil to coat and warm. Reduce the burner heat to medium-low and pour in the eggs. Cook, gently pulling the eggs away from the sides of the pan, and tilting it to allow the uncooked portion to run into the spaces, until the eggs are fairly set, but still quiver in the center. Put the pan under the broiler, until the top begins to tan and all the eggs are cooked. Add the cheese, if using, before broiling and pass the sauce, warmed, at table. Be careful not to put the handle of the skillet in the oven, unless it is metal. Slide the frittata onto a plate to serve.
*If not using leftovers, substitute an equal amount of cooked fresh or frozen vegetables. Broccoli and green beans can be parboiled. Others, such as a zucchini and onion combination should be sliced thin and sautéed in 1 Tsp. additional oil first, then, proceed with the frittata directions.

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

Tuscan Tuna and Bean Salad: Serves 4

6 oz. can solid white tuna in water- drained

16 oz. can cannellini or other white beans

2 plum tomatoes diced

2 tsp. dried basil

Ground black pepper

Salt to taste

1 Tbs. balsamic vinegar

2 Tbs. fresh lemon juice

1 tsp. powdered garlic

1 Tbs. oil

2 Tbs. Dijon or spicy mustard

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

Aug 24

23 MELON RECIPES FOR EVERY COURSE

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

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

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

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

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

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

RECIPES

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

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

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

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

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

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

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

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

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

1. Tbs. brown sugar

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

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

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

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

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

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

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

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

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

Tipsy Watermelon

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

Nana’s Cooler:

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

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

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

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