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Jan 20

winter dinner soups

WINTER DINNER SOUPS

Nothing is more comforting, filling and downright satisfying on a cold winter night than a steaming bowl of hearty soup. It warms and fills us as no other food can and, especially on a snowy night, relaxes so that all we want is to cuddle in front of a crackling fire or snuggle down under quilts in a soft bed.

I’ve written several posts on soup, particularly winter ones. See Jan.31, 2019 for Senate Bean, Cheese Chowder and more,  Oct.25, 2018 for mushroom soups, Feb. 1, 2018 for bean soups, and Jan. 3, 2014 for soups and salad dinners. The one thing these posts have in common is my stressing that the idea home-made soups require too much time and effort is a myth. Perhaps Grandma’s recipe did but times have changed.

There are recipes, now, with the same appeal, which reduce the cooking time to, on average, 30-60 min. either by changing the ingredients or the cooking method. Many frozen items replace fresh. Leftover or thicker slices of Deli meats combined with stronger flavored liquids, such as consommé and condensed chicken broth, in place of raw meat can cut hours off cooking times. Appliances such as instant pots shave time as well, even for the original recipes.

The point is that soups are nourishing, satisfying and can be easy solutions to winter dinners. The recipes below fill those requirements and at the same time, show how other soups can be changed to be more comparable with our lifestyle. All of these soups are actually better if made ahead a few days and keep well, chilled. I find they’re a quick fix on the weekends and great to have ready for a busy weeknight . Frankly, I enjoy being able to welcome some of my favorite winter soups back into my menus and hope you will too.

RECIPES

Nana’s Pennsylvania Dutch Vegetable Soup: Serves 6-This is even better the next day, but doesn’t freeze
1 ½ lb. beef-chuck, round, rump-trimmed and cut in 1/2 >3/4 inch cubes
1 qt. beef stock
(2) 10 ½ oz., cans consommé
1 large onion-peeled
1 stalk celery
1 large carrot -peeled
2 medium potatoes-optionally peeled
(1) 8 oz. pkg. EACH peas. cut beans, corn, sliced okra*- thawed
(1) 15 oz. can whole tomatoes

1/4-1/3 cup instant oats
To taste-dried thyme, rosemary and oregano
Salt and pepper
Combine the soup and stock, add the beef and simmer about 45 min. until tender. Cut the onion in quarters, each quarter lengthwise in 3rds then crosswise into 3 slices. Cut the potatoes in medium dice, the carrot in half lengthwise, then into thin slices, the celery in half lengthwise, split the wide end, then slice thinly. When beef is ready add the raw vegetables, bring to a boil, reduce heat, add the thawed vegetables and tomatoes with juice. Stir well and add the herbs and seasonings. Cook until vegetables are fork tender and add the oatmeal-just to thicken. Adjust seasonings, turn heat to low and cook about 10 min. more to meld flavors. Serve hot or cold
*Not optional

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Lilly’s Creamy Potato Soup  : Yields 7 cups-also makes a good vichyssoise
4 cups peeled, diced potatoes
1 cup EACH chopped onion and celery
2 cups water, vegetable or chicken broth
1 cup milk
1 cup heavy cream
3 Tbs. butter
2 Tbs. parsley flakes
Salt and pepper to taste
Cook potatoes, vegetables and liquid until soft. Add butter, milk and seasonings and stir to melt butter. Puree to a rough texture, add cream and parsley, and heat through stirring regularly-do not allow to come to a boil. Serve hot or cold.

My Chicken Noodle Soup: Serves 4
2 chicken thighs-with bones and skin
2 quarts chicken stock
(1) 10 ½ oz. can condensed chicken broth
3 Tbs. parsley flakes
Fine egg noodles-about ½ a bag
Boil the chicken in the stock about 20 min, until tender.  Discard skin and bones and dice chicken for soup. Return meat to pot with stock, add broth and parsley and bring to a simmer. Add the noodles by hand, crushing each fist full as you go. Cook noodles for maximum directed time, lower heat and cook that amount of time again. Taste for salt and serve hot.

Vegetable Soup with Pistou: Serves 6
(1) 14 oz. can diced tomatoes with juice
8 oz. cut green beans-frozen is fine
3 large potatoes cubed for soup
1 ½ quarts water or stock
Salt and pepper
Pistou-jarred is fine or use modified recipe below
2 cups cooked cappellini (4 oz. uncooked)
Grated Swiss cheese
Flavored Croutons –optional
Snap pasta into 3rds before cooking.  Bring to a boil and simmer first 5 ingredients 45 min. partially covered.  Add pasta and heat through. Remove 1 cup stock per serving to a bowl and dissolve 1Tbs. pistou per serving in it. For individual servings do this per soup plate. Ladle the vegetables and pasta over the pistou flavored broth and sprinkle with cheese. Serve hot, garnished with croutons
MODIFIED PISTOU
½ cup fresh chopped basil leaves
2 garlic cloves-crushed
¼ cup  olive oil
Combine ingredients and puree

Bookbinder Soup: Serves 6 – This soup was a famed Philadelphia institution for over 100 years
3 Tbs. butter
1 large onion –thinly sliced
1 green pepper –diced
3 stalks sliced celery
2 tomatoes peeled and chopped
1 quart fish stock=1/2 clam juice will do
1lb. red snapper fillets cut in 1 inch strips-alternately use sea bass or tilapia
1 ½ cups tomato sauce
1 cup sherry
Buttered croutons
Melt butter in a large stockpot and sauté onion, pepper and celery until tender. Add tomatoes and fish and cook, stirring, 3-4 min. Add stock and tomato sauce, bring to a boil, reduce heat and add sherry. Simmer 4-5 min. and serve hot with croutons.

New England Clam Chowder: Serves 6
3 cups peeled, diced potatoes- about 1 lb.
1 onion diced
(3) 6 ½ oz. cans of chopped clams about 1 pint fresh, shelled
Water
3 Tbs. butter
1 pt. half and half
Salt and pepper
Put the vegetables, clam juice and enough water to cover in a deep stockpot and simmer, partially covered about 20 min. Remove from heat. Stir in clams. In a separate sauce pot, make a roux by melting the butter and stirring in the flour to form a smooth paste. Gradually add the half and half stirring until very smooth. Add this sauce to the potato mixture and stir until smoothly incorporated. Heat through, but do not allow to boil. Serve hot with crackers.

Red Cabbage Soup: Serves 6
4 cloves garlic minced
2 red onions thinly sliced
1 quart beef stock
1 ¾ -2 lb. lean pork –or beef-diced for soup-leftover roast works
½ head of green cabbage-shredded
3 cups Burgundy
(1) 14 oz. can diced tomatoes with juice
8 oz. tomato sauce
1 medium red cabbage shredded
¼ cup red wine vinegar
Salt and pepper
½ tsp. dried marjoram
Sliced mushrooms for garnish-optional
Place first 8 ingredients in a deep pot, bring to a boil and simmer, partially covered for 1 hr. (1 ½ hr. if using raw meat) Add rest of the ingredients and simmer an additional hour, until cabbage is tender. Serve hot garnished with mushrooms.

Jan 13

Pork Cuts Other Than Loins

PORK CUTS OTHER THAN LOIN

My favorite market ran a deep special on Pork Butt (also called Boston Butt) last week and they were beautiful cuts. As I put my selection in the cart, a watching friend remarked she’d like get one but her husband couldn’t eat pork. I blinked; this man loves baked ham, rare beef and bags a deer every fall. She explained that, after lap-band surgery, pork meat was too coarsely textured and dry to easily digest.

A light bulb went on and I asked if she always bought pork loin. She did and admitted it was usually loin chops which she broiled or grilled. I realized lots of people must have my friend’s hesitation about pork, due to lack of familiarity. This is unfortunate, especially now when the variety of not just different cuts but meats has declined. Most markets only offer chicken, beef and pork and the prices are rising so quickly that we’re forced to explore unfamiliar, formerly considered lesser, cuts.

Back in the ‘80s-‘90s, fat was the villain. Everything had to be no-fat, low-fat or ‘lite’. Pork was starred as ‘The other white meat’ and pork loins, which really are one of the leanest cuts of meat, became popular. There were two problems with that; pork loin has no marbling to keep it moist, and fear of trichinosis dictated that all pork be very well cooked, a practice which dries any meat. 

Modern husbandry has removed the threat of trichinosis, which solves one problem. But pork, like poultry, still needs to be fully cooked, for the same reasons, to kill bacteria common in non-blood white meats. So problem two remains, pork dries out quickly, making loins particularly difficult to cook. They need to be roasted with the fat cap up, and loin cuts, chops or roast, require a watchful eye. 

The answer is to look to other cuts of pork. We’re familiar with ham and bacon but the shoulder roasts, and ‘arm chops’ are finer grained, moister, some claim tastier, almost as lean and more forgiving than the loins. Like hams, shoulder roasts are divided into two parts. This can cause some confusion because the top half is called the ‘butt’ just as with hams but distinguished by another name –‘Pork Butt’ or ‘Boston Butt’. The bottom is called the ‘Picnic’.

Pork or Boston Butts are square in shape, and well marbled with intramuscular fat. They are sold bone in or boned with the fat cap intact. They are recommended for long cooked savory stewed and braised recipes or for barbequing and pulled pork or taco dishes.

Pork Picnics are leaner and often sold with skin on. Whole picnics are best for roasting, and can stay in the oven until the skin crackles without drying. Triangular in shape, they are sold bone in but often presented in netting boned and rolled. They unroll in an uneven layer which can be divided for use in chop recipes, small rolls, cubes for casseroles even as ‘country ribs’.

Arm chops, often labeled arm steaks, depending on size, are slices of picnic roast.  Available smoked or fresh they can be treated as any chop or steak, except that they must be fully cooked. Again, however, they’re more forgiving and juicer than loin chops.

As for my friend, she took a chance, bought a pork roast and I emailed her recipes. She reports that the recipes were easy; her husband liked them and had no digestive problems. She’s delighted to have another meat option, especially if her husband doesn’t bring home a deer this year. Moreover, she loves the fact that pork stands in for chicken, turkey and veal in most dishes.  It opens lots of recipe windows. So give pork a second thought and try some of the recipes below…..
For more on pork see post for Jan. 12, 2017 To stretch a pork roast into 5 meals see April12, 2014.

RECIPES

Mushroom Stuffed Pork Roast with Wine Sauce-Suggestion for a boned picnic roast
3 lb. boneless pork loin roast (the best alternate is beef tenderloin or round roast-adjust cooking times)
(1) 10 oz. box chopped spinach – thawed and well drained
8 oz. canned mushrooms sliced or stems and pieces – drained
Ground nutmeg
Salt and pepper
1 large onion in small dice
1 cup + beef broth
2 Tbs . oil
3 cups red wine
Butterfly the roast by slicing it lengthwise down the center almost through. Open it like a book and make similar slices down the length of each side in the center. Cover the meat with plastic wrap and pound to an even thinness. Spread the spinach evenly over the surface, leaving a 1 inch margin on 3 sides, but not on one edge of the first cut. Sprinkle lightly with nutmeg, and top with the mushrooms. Roll up the meat, starting with the side with no margin and tie with string every inch or so, securing the roll. Rub the outside lightly with salt and pepper, place in a roasting pan and cook in a preheated oven (350 deg. for pork) according to directions for cut.* When the roast reaches desired doneness, plate and let rest a few minutes . Serve in thin slices.
Meanwhile, sauté the onion in oil in a saucepan until soft. Add 3 cups wine and allow wine to cook down, adding in beef broth to maintain original level of liquid-about 1 cup total. When it reaches desired strength, add salt and pepper to taste. Can be made ahead and reheated. Serve warm with roast.
*Pork takes about 2 hours to reach 150 deg. at 350 deg.
*Beef tenderloin should be cooked at 500 deg. for 30 min. or until temperature reaches 145 deg. for medium rare.
*Beef round should be cooked as tenderloin if wanted rare, but as pork if desired well done. Remember, the longer beef cooks the tougher it gets, unless being stewed or steamed to tenderness.

Roast Pork Au Jus This is for 2 servings but amounts vary with number of portions.
Loin of pork
1 tsp. dried powdered rosemary, dried marjoram or thyme
½ tsp. black pepper
1 ½ cups of chicken broth
¼ cup Madera or Port
Rub meat with the seasonings and put in a pan with a bit of broth in the bottom to prevent sticking. Roast in a 350 deg. oven for 30-35 min. per pound until thermometer reads 170 deg. and meat is nicely browned. Use broth to keep meat from sticking while cooking, and the reserve to deglaze the pan. You should have a bit over 1 cup left. Mix broth and wine and boil until alcohol burns off and it reduces a bit  Pass with meat.

My Nana’s Pork and Kraut
1 1/2 >2 lb. any type bone-in pork chops or small Boston, Arm or Picnic roast-moderately trimmed
2 large cans or 2 bag kraut
water
Instant mashed potatoes

Place half the kraut  in the bottom of a large pot, layer on the pork and cover with the remaining kraut, Pour over enough water just to cover, bring to a boil, reduce heat, cover pot with a lid and simmer for 2 + hrs. until meat is very tender. Serve over mashed potatoes-I use instant because the kraut gives them all the flavor they need.

Stew in a Pumpkin; Serves 6-8 Can be done with acorn squash
3 Tbs. butter
2 lbs. beef for stew cubed
3 Tbs. cornstarch
2 large onions diced
3 tomatoes chopped
2 Tbs. butter
¼ tsp. EACH salt and pepper
3 cups beef stock
½ lb. prunes
½ lb. dried apricots
3 sweet potatoes sliced
(2) 10 oz. packages corn –thawed and drained
1 pumpkin, top cut off and reserved, cleaned of pulp and seeds.
Melt 3 Tbs. butter in a Dutch oven. Roll the meat in the cornstarch and brown. Set aside. Melt 2 Tbs. butter in a separate pan and sauté vegetables until tender. Add to meat with juices. Add all remaining ingredients except pumpkin, cover and simmer 1 hr. Preheat oven to 350 degrees. Ladle stew into the pumpkin; set in a roasting pan with 1 inch of water, and bake for 1 hr. Carefully transfer pumpkin from the pan to a serving dish and replace its top as a lid for garnish. Serve at once scooping out some of the pumpkin meat as you ladle out the portions.
Single servings can be made using individual tiny pumpkins or delicata squash. Reduce oven time to 45 min.
NOTE: I save clean-up by sautéing the vegetables in the Dutch oven first and then browning the meat. It’s one less pot. Also if you have it on hand, replace one cup of stock with beer. It deepens the flavor.

Spicy Pork: Serves 6
3-4 lb. pork cut in 2>3 inch cubes (use chicken thighs and reduce cooking time to 2 hrs.)*
2 Tbs. EACH oil, chili powder, chile flakes, chopped cilantro, chopped parsley
½ Tbs. EACH seasoned salt and ground cumin
1Tbs. EACH minced garlic, dried oregano and black pepper
1 cup EACH diced onion and chicken broth
In a large bowl mix all ingredients but broth. Toss to coat pork well and marinate, chilled, at least 4 hrs. Put the mixture in a Dutch oven or covered oven-proof pot; add broth and cook in a preheated 350 deg. oven for 3 ½ to 4 hrs. until meat is fork tender. Serve hot in bowls or over grain or pasta.
*This might be interesting with whole drumsticks

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PORK IN PEPPER SAUCE: Serves 4

This dish can be done two ways – on a grill – Method A – OR in a skillet – Method B. Either way the sauce is made first. Turkey, chicken or veal can be substituted. 

@ 1 1/2 to 2 lbs. pork loin or loin chops cut –also use arm steaks or chops

A) . in 4 thick slices, or chops, for the grill (bone-in chicken thighs with skin)

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

2 tsp. minced bottled garlic
1 tsp. dried basil
1 medium onion –chopped
(1) 7 oz. jar roasted red peppers*
1 tsp. oil
1/8 tsp. lemon pepper
¼ cup White wine
2 Tbs. butter – for Method B
To make sauce: Microwave onion in oil with lemon pepper 1 ½ min. Drain peppers, blend with onion, basil, and garlic to a puree. Add the wine.

Method A: Put the sauce in a small pan. Grill meat. Warm the sauce as pork is finishing, pour over the meat and serve.

Method B: Melt the 2 Tbs. butter in a skillet over medium heat and brown meat on both sides. Pour sauce over the meat, reduce heat and cover. Simmer gently for 8-10 min., or longer until pork is very tender.

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

Pork Normandie: Serves 4
1 1/2 lb. pork cut in 1 inch cubes-or equal amount of round bone or shoulder chops-trimmed
1 Tbs. butter
1 cup chopped onion
1 clove mashed garlic
2 cups peeled, cored apples-cubed 
2 cups apple juice or cider
1 1/2 Tbs. cornstarch
Salt and pepper
1/2 tsp. crushed rosemary
ground cinnamon
Dissolve the cornstarch in the juice. Sauté the meat in the butter until golden, remove to a casserole dish and sauté the onion and garlic in the pan until soft. Toss the pan drippings, vegetables, seasonings, rosemary and apples with the meat in the dish. Add the juice mix, garnish with the cinnamon. Cover and bake at 350 deg, for 1 3/4 hr.

PORK CHOPS WITH CARMELIZED ONIONS: Serves 4
A very mild dish, so the best substitutes would be turkey or chicken thighs.
4 fairly thick loin or center pork chops @ 2 lbs.
5 large onions sliced @ 3/8 of an inch thick
1 tsp. sugar
1 Tbs. minced garlic
@ 2 cups chicken broth = 1 can Condensed Broth
2 Tbs. butter
2 Tbs. oil
¼ cup Madera wine
Melt butter in a skillet over medium heat and brown chops well. Remove from pan, add oil and sauté onions with sugar until a golden color and translucent add garlic and cook 1 min more. Lower heat and return chops to pan, covering them with the onions. Add the broth, cover and cook 40 min. Plate chops, with onions over them. Add the Madera to the broth and deglaze the pan. Bring the liquid to a boil and simmer for 1 min. to reduce it slightly then pour over chops and serve.

EAST-WEST PORK BIRDS: Serves 4
4 lean slices center cut pork chops or pork cutlets (use turkey scaloppini)
2 tsp. ground fennel seed
1/3 tsp. cinnamon
½ tsp. garlic powder
1 ½ cups apple juice or more
1 envelope chicken or beef bouillon
2 cloves
1/3 cup thin celery slices
2 kale leaves-thick stalks removed
½ small onion thinly sliced
18 dried apricots- 12 julienned
Pound the pork to an even thinness. Cover the kale leaves in water and microwave 10—20 sec. to slightly wilt. Spread seasonings over meat slices. Pile, in order, celery, onions, julienned apricots and kale equally in center of meat slices. Roll meat and secure with skewers. Place meat rolls in a pan with bouillon, cloves, remaining 6 apricots and enough apple juice to come 1/3 up the sides. Bake at 350 deg. 1 ½ hrs. basting occasionally and maintaining liquid level. Remove cloves. Serve hot with juice.

PORK CHOPS BASIL: Serves 4
This is an old family favorite, and it also works well for roasts, consult charts for times per pound. It can be refrigerated for three days, or even frozen for two weeks, after the baking, so it can be made ahead and quickly ready on a rushed night. Veal chops or turkey cutlets may be substituted for the pork.
(8) ½ inch thick center pork chops well-trimmed (or boneless chicken thighs pounded to an even thinness)
½ cup flour
1 Tbs. garlic powder
2 Tbs. dried basil
½ a small can frozen orange juice concentrate or 1 cup apricot nectar
Water to dilute orange juice to equal 1 cup
¼ cup cream sherry (for a bolder taste use 1 jigger whiskey, rye or scotch)
Sprinkle half the garlic powder and half the basil in the bottom of an oven proof dish or pan that will hold the chops closely but not overlapping. Dredge the chops in the flour, by shaking in a plastic bag, one at a time, making sure they’re well coated. Place in pan, and sprinkle the rest of the garlic and basil over them. Cover and seal the pan with foil. Bake, preferably at 250 degrees for 2 hours, but acceptable at 350 degrees for one hour. Remove from oven, turn on broiler, and carefully lift foil. Mix orange juice with the sherry and just enough water to come almost to the top level of the chops in the pan, and pour over the chops. Broil until chops brown and the sauce thickens.

Pork with Cranberry-Wine Sauce: Serves 2 (Black Cherry jelly can replace the cranberry)
(4) ½ inch slices of roasted pork loin
1 Tbs. oil
1 small onion- diced or thinly sliced
½ cup whole berry cranberry sauce
¼ cup red wine
Fresh ground black pepper to taste – be generous
Sautee the onion in the oil until soft. Add the sauce, wine and pepper, stir to mix. Add the pork, cover and simmer on low for 5 min. until pork is heated through. Uncover for 3-5 min. more until sauce has thickened a bit. Serve at once.

Pork Paprika Over Pasta: Serves 2
Scant 4 oz. of pork cut in strips– I used the flap I cut from the roast, but leftover will do as well
1 Tbs. chopped parsley or
1Tbs.oil
1 medium onion thinly sliced
½ tsp. garlic powder
1 Tsp. paprika
Pinch cayenne pepper
2 Tbs. chopped parsley or 1 tsp. dried- divided
2 tsp. tomato paste
1Tbs.port or sherry
5oz. sour cream
4 oz. can sliced mushrooms or stems and pieces
½ lb. bow-tie pasta
1 tsp. butter
1 Tbs. poppy seeds
Sautee onion in the oil until soft about 5 min. Add the pork, seasonings and ½ the parsley to the pan and cook until meat is no longer pink. Add the wine and burn off alcohol about 30 sec. Reduce the heat to low, then add the sour cream, tomato paste and mushrooms. Stir only to heat through and do not allow to boil. Meanwhile cook pasta al dente. Drain and toss with the butter, poppy seeds and the rest of the parsley. Serve pasta topped with the pork mixture.

Thai Pork Kabobs: Serves 4
(8) 10 inch skewers-if wooden be sure to soak first
12 oz. trimmed, cubed pork
1/3 cup reduced sodium soy sauce
2 Tbs. EACH lime juice and water
½ tsp. hot chili oil*
2 cloves garlic-minced
1Tbs. minced fresh ginger
1 red Bell pepper in ½ inch chunks
1 onion in ½ inch chunks
2 cups hot cooked rice—preferably brown
Combine liquids and spices in a bowl-reserve ½ cup for dipping sauce. Cut pork lengthwise in half and crosswise into 4 inch slices, then into ½ inch strips. Marinate in liquid in bowl 2 hr. Alternately thread woven pork strips, onion and pepper on skewers, spray grill and cook, covered over medium coals or directly under broiler 6-8min.until pork is done. Serve on rice with dipping sauce.
*Alternatively microwave 1tsp.canola oil and 1 tsp. red pepper flakes 1 min.-let stand 5 min. to infuse

Pork Tagine: Serves 4
1 lb. pork cut in ¾ inch medallions
1 Tbs. flour
1 tsp. EACH ground cumin and paprika
¼ tsp. EACH red pepper and ground ginger
½ tsp. turmeric
1Tbs. olive oil
1 medium onion –chopped
3 cloves garlic-minced
2 ½ cups canned chicken broth – divided
1/3 cup raisins
1 cup quick cooking couscous
¼ cup EACH cilantro and slivered toasted almonds
Mix flour with spices in a bowl and toss pork-set aside. Sauté onion in oil over medium 5 min. add garlic and pork and cook until pork is no longer pink-about 5 min. stirring occasionally. Add ¾ cup broth and raisins and bring to a boil, reduce heat and simmer 7-9 min until pork is done, stirring occasionally. Meanwhile cook couscous in remaining broth according to directions. Spoon couscous onto plates, top with pork and garnish with cilantro and almonds.

Jan 6

Understanding Carbohydrates So They Don't Go To Waist

UNDERSTANDING CARBS 2022

(Understanding Carbohydrates So They Don’t Go To Waist)

Ah, the beginning of a new year when people’s thoughts turn to losing the extra holiday pounds. However lately, the conversations are less about calories than carbohydrates. This makes sense because calories are rather abstract: a calorie is the amount of energy needed to raise the temperature of a glass of water 1 deg. Celsius at sea level, and discouraging because one needs to burn 3,500 calories to lose 1 pound of fat and calories are confusing. Moreover, calories don’t reflect differentiation between the values of various foods. 

Our current interest in carbohydrate proves we’re becoming more informed about healthy eating because carbs provide an overall view of the nutritional values of a food, even packaged products. It’s far easier to prevent gaining weight than losing it and that’s what understanding carbs-knowing how to USE them-can do. So let’s take a closer look at carbs.

There are four basic nutrients, vital to our survival, which are present in varying amounts in all foods. By controlling the amount of these nutrients we ingest through our food choices, we can insure a healthy diet—or not. The four nutrients are fats, which dissolve important vitamins and minerals so our bodies can absorb them, protein, which builds muscle, fiber, which is the gas that keeps our bodily engines moving smoothly, and carbohydrates, which give the body energy not only for the organs to perform, but for every movement from blinking to exercising. 

This is done by the digestive process converting carbohydrates into glucose, which is then released in the bloodstream. The body considers this so valuable, that it creates cells to store what we don’t use. We call layers of these cells ‘fat’. It’s therefore necessary to have an idea of how much energy we need to avoid consuming excess carbohydrates which, converted into glucose, has to be stored resulting in a weight gain.

All foods, with the exception of pure fats, oils and meats, contain carbohydrates. Sugar and items made of sugar, like candy, are called ‘simple’ carbohydrates. They convert and enter the bloodstream quickly giving us short spurts of energy or ‘sugar highs’ but the unused glucose from simple carbs converts to cells just as fast, mainly because these carbs contain little or no fiber.

‘Complex’ carbohydrates are foods with fiber content which slow down the digestive process allowing the glucose to enter the bloodstream gradually, giving us sustainable energy to get through the day. This is why fruits with lots of natural sugars are still considered complex carbs and healthier than candy. A medium banana has 105 calories and 27 grams of carbohydrates while 2 Tablespoons of sugar are 100 calories with 26 grams of carbs, but the banana has 3 grams of fiber while the sugar has none. Consequently, the sugar can be absorbed in a short time, whereas the banana will take several hours, allowing time for us to use more of the energy it provides.

There is often some confusion about complex carbs because In addition to fiber content, they contain various amounts of starch. In fact, some books refer to these carbs simply as ‘starch’. Starch is a molecular substance found in plants and animals which is mainly known as a thickening agent and that describes its job in the digestive process. It slows down the glucose conversion and absorption. Resultantly, foods high in starch are known for being ‘filling’. Overeating these foods causes weight gain because, like simple carbs, the body can’t burn the energy produced before it starts to convert the excess to fat cells for storage. Grains, root vegetables, legumes, meaty, non-fibrous fruits like bananas, and dates and dried fruits are known for being high in starch content.

Packaged foods cause confusion about carbs because processing ingredients can change the value of the result. Refining removes much of the fiber in an item by stripping the hulls or skins and grinding the meat into a fine powder, but it doesn’t remove the starch. As a result, the finished product is digested much like a simple carbohydrate and can be blamed for weight gain. This is why so many processed foods have bad reps, because they contain processed white flour, cornstarch, white rice and of course sugar.

I remember a woman in my gym gloating that she had devised the perfect diet and lost 5 lbs. by eating nothing white. When reminded of skim milk, egg whites and cauliflower, she simply shrugged that some things were always sacrificed. The woman was confusing foods containing processed ingredients like white bread and sauces, with whole foods. She didn’t understand that what we refer to as ‘starchy fattening’ foods are the processed ones. A plain baked potato is an excellent, filling snack, corn and beans are universally recognized as healthy foods, but process them to a powder and they lose value. This is what is meant by knowing how to USE carbs.

Now it’s time to talk about calories. The amount of energy we consume is calculated in units called calories, based on the body’s basil metabolic rate, or the essential amounts needed to perform the vital functions. Carbohydrates and protein both contain 4 calories per gram, so to figure out the calorie content of a food from carbs alone, simply multiply the grams of carbs by 4. If an item has 12 carbs, it has 48 calories from carbs. Fiber doesn’t contribute to calories, starch does.

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According to the 2010 Dietary Guidelines for Americans, between 45 and 65 percent of the calories in your daily diet should come from carbohydrates. So if you know your caloric requirement, you can roughly calculate your carbohydrate one by dividing by 2 and again by 4. Remember though, all carbs are not of equal use to your body. Stay with the complex ones, especially if your diet is medically advised or cosmetic.

To read a food label, grams of carbohydrates are listed in the left-hand column and the math is done for you based on a 2,000-calorie daily diet. The carbohydrate percent daily value is calculated at 300 grams. This is called the DV, and is based on a standard recommendation according to the Food and Drug Administration. You’ll have to adjust it to comply with your personal requirements.

I find keeping track of the smaller numbers of carbs easier than thousands of calories and I can focus on choosing the right ones, especially when watching my weight. Moreover, I’ve learned from experience, that supervising carbohydrates rather than calories is more important to some medical diets, for example, diabetes See post Jan. 10, 2019.

I’m listing a few recipes below that show how satisfying dinners can be created using less meat and healthy, fresh alternatives to balance the meal. Nutritional values quoted are for a single serving but recipes serve 4. For more recipes, see post of Jan.19,2017.

RECIPES

Basil Pork Wafers with Spinach-Fennel Fruit Salad: Serves 4(Photo on post for Jan, 26, 2017)
1 lb. thin pork cutlets or wafers
(1) 2.5 oz. bag spinach leaves
2 Grapefruit
3 oranges
1 medium fennel bulb
4 Tbs. Chopped toasted walnuts
2 Tbs. dried basil
2 tsp. garlic powder
½ Tbs. oil
1 Tbs. poppy seeds –optional
Slivers of cheddar cheese
1 cup brown rice cooked to 2 cups total

If using pork cutlets, pound them thin. Sprinkle ½ the basil and ½ the garlic in a pan to hold the meat without crowding, put the meat in the pan and sprinkle with the rest of the garlic and herbs. Cover the pan with foil and bake in a 250 deg. oven for an hour. This can be done ahead and kept in the refrigerator or frozen. Bring to room temperature and gently reheat before plating. Remove the meat from the pan. Stir the rice in the pan drippings smooth it out and broil until slightly dry
While meat cooks, remove fennel fronds and cut the bulb in quarters, then in thin slices. Halve the fruits and remove the meat to a plate, juice fruit. Place the juice in a bowl with the poppy seeds if using, then add fennel and microwave for 1 ½ min. Allow mixture to cool and remove fennel with a slotted spoon.
To plate: divide all the dinner elements in 4 parts. Fan pork slices on one side of each plate, and using a spatula, place about ½ cup of rice in 2 portions at right angles on the opposite side. Fill the center with spinach, topped with fennel slices, then fruit. Drizzle the dressing over and garnish with nuts and cheese. Reserved fennel fronds make an elegant topping.
Cal. 500, Carb.40 gr, Protein 37 gr. Fiber 14 gr., Fat17 gr

Pepper-Olive Chicken Bundles: Serves 4
4 chicken thighs-bone removed, skin left on-pounded thin
6 pitted green olives- roughly chopped
6 pitted ripe olives-roughly chopped OR (1) 2.5 oz. can sliced
4 fire roasted red peppers—jarred is O.K.
1 jarred pepperoncini in fine dice OR dash of cayenne pepper
1 tsp. dried basil OR 16 fresh leaves
1 cloves garlic minced OR equivalent amount jarred or garlic powder (NOT garlic salt)
1 ½ cups chicken broth, white wine or water ( broth recommended)
STEP 1) Flatten the chicken thighs, meat side up, between pieces of plastic until uniform thickness.
STEP 2) Cover each thigh with a red pepper, opened to lay flat
STEP 3) Combine the olives, garlic, pepperoncini and basil, and spoon equally over red peppers
STEP 4) If thighs are large enough roll them over the stuffing and secure them with toothpicks or
skewers, if not simply fold them over and secure them to close.
STEP 5) Lightly spray a non-stick pan with cooking oil. Add chicken and cook until brown on all
sides. Use a spatula to prevent sticking.
STEP 6) Add liquid to skillet and deglaze. Cover and simmer 10 to 15 min. or until meat is done.
Serve with pan juices.

**** If serving later; Simmer only 8 to 10 min. Cool to room temperature, remove to a roasting
pan, cover with foil and refrigerate. Bring to room temperature and pre-heat oven to 350 deg.
Cook covered 10 min. uncover, baste and cook 5 min. Serve as above.

Optional Fillings 1) Use green onions and ½ cup softened diced onions (2 min. with ¼ tsp. oil in a
microwave will soften them)
2) Use just black olives with 1/3 cup drained capers.
Cal. 228, Carb. 5 gr. Protein 24 gr. Fiber .8 gr. Fat 53.4 gr

Italian Braciuolini: Serves 4
8 slices beef braciuolini or sandwich steaks – @ 1 lb. = Thin slices of lean beef
4 plum tomatoes – skinned, seeded, julienne
2 large ribs celery in thin diagonal slices
1 green bell pepper julienne
1 large onion thinly sliced lengthwise
2 tsp. dried basil
2 tsp. dried oregano
2 tsp. garlic powder
½ tsp. lemon pepper
4 oz. fresh sliced mushrooms
1 can Madrilène (usually sold to be jellied—a form of consume) or 1 ½ cups beef broth +1/4 cup sherry
2 Tbs. butter – divided
½ cup white wine
2 tsp. Worcestershire sauce
1 tsp. mustard
Lay the slices of meat on a board, and divide the vegetables except mushrooms, equally between them, placing them in a pile parallel the long side of the braciole or steaks. Sprinkle the herbs and seasonings evenly over all. Fold the shorter sides over the filling, and roll the longer sides around it. Secure the seams with toothpicks. Preheat broiler. Melt 1 Tbs. butter in the ovenproof pan, carefully roll the topside of each braciuolini in the butter, rest it seam side down in the pan. This will be a close fit toward the end, so temporarily move one out to make room for another, if need be, but make sure all have a coating of butter. Broil until nicely brown, @ 3-5 min. Reduce the oven to 350 degrees, add madrilène, cover and bake for 30 min. When meat is almost done, melt the other 1 Tbs. butter in the skillet, and brown mushrooms, deglaze pan with wine, stir in Worcestershire sauce and mustard until well incorporated. Remove pan from oven, plate braciuolini, stir skillet contents into pan drippings and mix well. Pour over meat.
Nutritional value not calculated

Dec 30

Leftovers Love to Party

LEFTOVERS LOVE TO PARTY

There’s no time like the winter holidays to have that: “It’s been ages! We have to get together and catch up….” statement become an instant reality. The next thing you know you have impromptu guests for the next evening. What to serve? You have a fridge full of leftovers from the holiday dinner and hate the thought of more shopping. Not to worry! Chances are a lot of those leftover will come to your rescue. Here are some suggestions for using them with links to more posts discussing this. Or maybe this will give you the boost to take off with some solutions of your own.

APPETIZERS-For more ideas see Dec.23, 2016    Dec 26, 2019  Dec. 27, 2018

If you served cheeses over the holidays and have ends left, trim them and present as a small assortment. For odd leftover pieces of cheese think spreads. Here are recipes for using up two of the most popular cheeses. Otherwise, it’s always a good idea to have a package of cream cheese on hand because it’s the answer to prayer for a quick-fix appetizer. Read on….

CHEDDAR CHEESE: I got this recipe years ago, and since learned that the basis adapts to all sorts off variations. So have some fun experimenting. The leftovers are great on sandwiches too.

Number I The original

(1) 8oz.bar of sharp cheese-any brand, even the supermarket’s own-yellow or white

1/3 cup of mayonnaise

1/3 cup coarsely chopped pistachio nuts

1 tsp. grated lemon rind

1 Tbs white wine- or dry sherry

Blend all the ingredients but the nuts in a food processor until smooth. Add more mayonnaise or wine if it seems too dry. . Add the nuts and pulse only to combine. Put into a container, seal and. chill.

Number II—This can also be served at a dessert party with spicy cookies or crackers.

To the cheese and mayonnaise add;

¼ cup toasted walnut pieces

¼ cup dried cranberries

1 Tbs. Port

Proceed as above.

Number III

To the cheese and mayonnaise add:

2 Tbs. caraway seeds

2 Tbs. of bourbon or rye whiskey

Proceed as above.

BLUE CHEESE SPREAD:

4oz blue cheese- Even packaged crumbles will do

8oz. cream cheese softened

1 tsp. Worcestershire Sauce

1 Tbs. vodka

Blend until totally smooth and creamy. Pour into crock, cover and chill. Leftovers, with a bit of oil and milk make a great salad dressing!

SUN DRIED TOMATO PATE

½ cup sundries tomatoes in oil

8oz. cream cheese softened

¼ cup=1/2 stick butter

½ cup Parmesan cheese

1 clove garlic

¼ tsp. each dried oregano and basil

½ tsp. rosemary

Combine all ingredients in a processor. Pulse until smooth, pausing often .to scrape the sides. Chill at least 4 hrs. before serving; can be served with toasted slices of Italian bread. Leftovers make good sandwiches.

CREAM CHEESE WITH TAPENADE

A variety of Tapenades are sold in supermarkets in small jars, but I usually have the ingredients on hand and make my own. Capers are the base, but ripe olives are the main ingredient, then diced onion and garlic are givens. There should be anchovy, but I sometimes substitute green olives and use either sun dried tomatoes or canned and occasionally add canned mushrooms. I don’t really measure, but a rule of thumb is 1Tbs of everything else chopped to I cup whole ripe olives. Coarsely chop them all together, add enough oil to just cover and let the tapenade rest in the refrigerator for a few days.

To serve, place the cream cheese on a platter and pour about ½ cup tapenade diagonally over the top. Surround with slices of toasted French or Italian bread.

ENTREES

BEEF: Remember in using cooked beef that it is already done to the desired degree. The more well done it is the tougher it becomes, until the only way to tenderize it again is to stew it. (See the beef hand chart)The solution is to have the meat at room temperature and add it at tor he last minute to just warm through, even with stews. These are in my cookbook Dinners With Joy, dinnerswithjoy.com

but modified for leftovers, and all are easily divisible to accommodate portions.

BEEF CASSEROLE: Serves 4

2lbs or 2 cups beef sliced and cut in 1 inch pieces

8oz fresh sliced mushrooms or (2) 4oz. Cans

2 medium onions in 8ths

2Tbs. dried parsley

2 cloves garlic sliced   = 2tsp. bottled=1/2tsp. powdered (not salt)

2 tsp. each dried oregano, thyme and rosemary

Salt and pepper to taste

¾ cup tomato paste

1 cup red wine-divided—1/4 cup reserved

1 Tbs. cornstarch

3 Tbs. cooking oil—I sue Canola

1 tsp. Kitchen Bouquet if necessary.

In a large skillet or sauce pan, over medium heat sauté the onions, mushrooms, garlic and herbs for 3mins. Add the tomato paste and ¾ cup of wine. Cover and cook 5mins.Add the cornstarch dissolved in the ¼ cup wine and stir until gravy thickens, about 3 min. Add Kitchen Bouquet for color if needed. Remove from heat and fold in beef. Pour into a greased casserole and top with mashed potatoes as made below.

1 box instant mashed potatoes— 3 cups

½ milk and ½ water for the liquid

1 egg

1envelope beef bouillon granules

2 Tbs. butter

½ cup grated Parmesan Cheese

Paprika

Make potatoes according to directions. When fluffy add the egg, butter and bullion. Spoon over the top of the casserole, sprinkle with cheese, then paprika. (Leftover potatoes can be used. Beat in the egg, melted butter, bullion and enough milk to make them creamy) Bake in a preheated 375degrees oven for 20min until browned. Casserole can be frozen before potatoes are added.

BEEF IN WINE SAUCE: Serves 4

8 slices of cooked beef

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1 Tbs. butter

1Tbs oil

1 medium onion halved and sliced thin

2 cloves minced garlic or 2 tsp. Bottled or ½ tsp. Powdered

1 envelope beef bouillon granules

1 cup water

1 Tbs. cornstarch

¾ cup red wine

2 Tbs. brandy

Salt and pepper to taste

1 tsp. tomato paste and Kitchen Bouquet as needed

4oz. Sliced mushrooms or (1) 4oz. can

Melt butter in a skillet over medium heat and sauté onions and mushrooms 3 min. Add oil for 1 min more. Add all other ingredients and stir until sauce thickens. Add kitchen Bouquet if sauce isn’t a rich brown. Plate meat, cover with sauce to warm.

TURKEY

STUFFING SOUP: 6 servings

4 Tbs. Butter or canola oil—or a combination

1 large onion chopped

1 carrot sliced

1 stalk celery sliced

2 tomatoes diced or (1) 14oz can diced tomatoes with juice

1 Tbs dried parsley-or equal amount fresh

3 to 4 cups diced poultry or pork

48oz stock=3 cans broth+ 6oz water (gravy may be mixed in to this amount)

2 cups leftover stuffing

1 ½ cups cooked shaped pasta-bows, shells, penne

1 to 1 ½ cups leftover vegetables—peas, beans, corn, sprouts, spinach (optional)

Melt butter in a stock pot over low heat and sauté onion, carrot and celery until tender. Stir in tomatoes, meat and parsley. Add stock and stuffing. Bring to a boil, reduce heat and simmer, partially covered, 1hr. Add any leftover vegetables and warm through. Place pasta in a deep bowl and ladle soup over.

Have a Happy Holiday everyone and use those leftovers to save money!

For more leftover ideas c

CHICKEN (or TURKEY) a la King Pierre—Serves 4   Nov.22, 2018
This recipe is based on the dish served in the Café Pierre in the Hotel Pierre in New York City and is as suitable for entertaining as for a simple dinner at home.
4 portions larger size pieces frozen turkey meat thawed = 2 packs
(2) 4oz. cans button mushrooms
(1/2) 8 oz. can pitted ripe olives sliced lengthwise in half
2 jarred roasted red peppers
1 envelope chicken bouillon granules
(1) 10 oz. can chicken or turkey broth—can use your home made here–+ water to equal  1 ½ cups
1 tsp. curry powder- or to taste
1 cup milk – divided
½ cup light cream
3 Tbs. cornstarch
1 pkg. frozen patty shells

Cook patty shells according to directions and have ready “caps” or tops on the side.
Combine broth, water, bouillon, curry, olives, mushrooms and ½ cup milk in a pot large enough to hold all the ingredients. Dissolve the cornstarch in the other ½ cup of milk, add to the pot and, stirring constantly, and cook over medium-high heat until sauce thickens-about 3 mins. Lower heat, add meat, peppers and cream and continue stirring gently until heated through and sauce is smooth and thick. Serve hot in patty shells garnished with the “caps”.

HOT CHICKEN (OR TURKEY) SALAD:  Serves 6   Nov. 21, 2019
3 cups cubed cooked meat

1 ½ cups thinly sliced celery

1 small to medium onion diced

(1) 4oz. can stems and pieces mushrooms

¼ cup toasted almond slivers

2 Tbs. lemon juice

1 cup Hellman’s mayonnaise

Salt to taste

2 Tbs. sharp cheese

3 Tbs. butter- melted

½ cup toasted croutons – I like rye bread

Mix first 8 ingredients and put in a greased casserole. Toss croutons with butter and top. Sprinkle with cheese and bake in a preheated 450 degree oven until brown–@ 30 mins.

NOTE: Doubled or tripled, this is an excellent party dish, but it also freezes well, before the toppings are added. So, save time and make extra to have ahead. It’s a five star with my family!

LINKS for many more turkey or chicken recipes

Dec. 21, 2011        Nov. 15, 2012     Nov. 19, 2012           Nov.29, 2012         Dec. 2, 2013         Nov. 20, 2014   Nov.27, 2014      Nov. 18, 2015        Nov. 3, 2016    Nov.24, 2016       Nov.23, 2017        Nov. 22, 2018    Nov.21, 2019       

HAM
Tortellini alla Panne —Serves 4
8oz tortellini—OR penne, rigatoni or any durable pasta with a compact shape.
1 cup ham in large dice
1 cup frozen peas
1 envelope chicken bouillon
1 Tbs. oil
2/3 cup of skim milk*
1 Tbs. half & half – optional*

Cook the pasta as per directions for al dente. Drain reserving about ½ cup water. In a saucepan, warm the ham in the oil over medium heat for about 1min. Add the bouillon and the peas. Turn the heat to high and add the pasta, about 2 Tbs. of the water and the milk. Cook at boiling, stirring constantly, frequently lifting the pot to avoid sticking, until the liquid is reduced to a thick coating of sauce. If using, add the half &half toward the end. Serve at once, topped with grated Parmesan and freshly ground pepper.

**Note: Only skim milk, half &half and heavy cream can stand being boiled without curdling and ruining the recipe.

Glamorous Ham Casserole – Serves 4- 

2 cups cooked rice – not minute
2 cups cooked ham in ½ inch dice
2 eggs – beaten
2 plum or small tomatoes in large dice
1/3 cup green bell pepper diced
¼ cup onion diced
1 ½ tsp. Dijon or Spicy Brown mustard
1 ½ tsp. Worcestershire Sauce
½ cup cream sherry
½ cup light cream
½ cup bread crumbs
2Tbs melted butter
Paprika and parsley to garnish.

Combine all the ingredients except the last three in a lightly greased 2 quart casserole. Stir to mix well. Combine butter and bread crumbs, sprinkle over the top. Garnish with the paprika and parsley.

Bake at 350 degrees for 45 mins. or until nicely browned and bubbly.

Next: Special Dinners for Two –or More

DESSERT

The quickest dessert is to simply present an assortment of leftover cake slices fanned on a platter, perhaps with cookies in the center. If your holiday cake was square, or you have a box of brownie mix handy, serve it in squares with a dollop of whipped cream, or topping, garnished with fruit or colored sugar—very festive.

MERINGUES: Serves 4-6 -Recipe is easily doubled or more. These can be presented as cookies, or served with a scoop of any flavor ice cream and/or a sauce or chopped canned, frozen or fresh fruit to create a more formal effect.

2 egg whites

½ cup sugar

2 drops cider vinegar

@1/2 tsp. flavoring of choice

Beat egg whites until stiff. Add vinegar, beat to incorporate. Gradually add sugar and beat until glossy. Add flavoring. Vanilla, peppermint, almond etc. Drop by teaspoon full on a wax paper lined cookie sheet. Bake in a preheated 250 degree oven for 1 hour. Remove and gently loosen from paper. Allow to cool and store in an airtight container.

A simple plate of cookies is always an acceptable dessert over the holidays.  If you have leftover cakes, present them in slices fanned on a plate, or cut into squares with a sprinkle of decorating sugar. Toward the end of the holidays, light desserts are more favored.

If you want to have something on hand, this recipe is your answer
Easy Berry Cream Cake: Serves 4-6
1 Pound cake – purchased or made from a mix*
1 can whole berry sauce – 2 cans for a larger cake
1 pint whipping cream or 1 container of whipped topping—2 for a larger cake
Cut the cake into 3 layers using toothpicks, a ruler and a knife OR 2 layers for a small pound cake. Spread ½ topping on cut side of a layer, then cover with sauce, add another or top layer and repeat, spooning sauce in a decorative line down the center of the top. Refrigerate until serving.
Variation: For a large or round regular vanilla cake. Add to ingredients
1 box Vanilla Pudding mix
Combine the pudding mix and berries with juice, reserving 2 Tbs. berries, in a saucepan and bring just to a boil. Remove from heat and chill. Whip the cream and fold all but 1/3 cup into the chilled berry mixture. Spread on the two or three cake layers. Garnish the top with the reserved cream then the reserved berries.
*1 lb. boxed pound cakes are available on the shelves of many stores bakery departments including The Dollar Store.

Dec 23

Making Room for Last Minute Guests

LAST MINUTE GUESTS

Growing up in a shore resort, unexpected, last minute holiday guests were a given in season. Later, living inland in the mid-Atlantic region of the U.S., I found they were usually the result of bad weather. I’ve had them descend Christmas Eve and New Year’s Day and it’s always a bit of a panic time.

Either way, unexpected dinner guests can present a problem, especially over holidays and it’s smart to have a contingency plan. As a child I learned the ‘throw another potato in the stew’ method doesn’t work.  Don’t attempt to cover the added demand by stretching the planned dishes, instead add more dishes to the menu. That way guests eat less of each item and there’s sufficient food, without compromising any recipes.

These are a few recipes you can have handy which will increase the feast size unnoticed. The ingredients for these easy, quick dishes require little storage space, in fact most are pantry staples and the dishes are easily incorporated into meals after the holidays, so they don’t clutter cupboards. Actually, they’re welcome meal additions all year so there’s no loss to being prepared. You can find even more suggestions in my post on 3-4 Ingredient  Recipes Oct. 22,2020  All recipes serve 4 except the desserts, they serve 6-8.

RECIPES
Cheese Tree: Serves 6-8
(1) 8oz. pkg. cream cheese
1/3 cup olive tapenade—or sliced stuffed green olives to cover
3 inch piece of cinnamon stick
Cut cream cheese block in half on the diagonal. Turn one half over to form a tree shape and plate. Stick cinnamon in base to form a tree trunk and spread tapenade over or pave surface with slices of stuffed olives. The tree can serve several holidays depending on the ‘decorations.’

Cheese with Mustard
Plate a block of any hard curd cheese, cheddar, sharp, Swiss, Muenster, Provolone, etc. To one side place a small jar or dish of spicy brown, Dijon or other gourmet mustard-never yellow-and a spreader. Surround with crackers.

Wrapped Dill Pickles
(1) jar Dill pickles
4oz. (about) Thin slices of a cured deli meat, ham, corned beef, pastrami, smoked turkey or turkey ham or small pieces of leftover roast cured meat.
Toothpicks
Slice the pickle I half or quarters, depending on size. Wrap each with I slice of meat, secure at 1 inch intervals with toothpicks and cut in segments and plate. Alternately, cut pickle segments and top with a piece of leftover meat.  An option is to substitute melon wedges for the pickle.

Church Salad: Serves 6
1) 1 lb. Romaine cut in bite sized pieces-can also use green leaf lettuce, baby spinach and trimmed, braised, chilled kale leaves
(1) 8oz.can mandarin oranges,
1/2 small white onion thinly sliced
1/3 cup orange juice,
2Tbs.oil,
1 heaping Tbs. poppy seeds
Simmer juice, oil and seeds over low heat for 10 min. or until seeds soften. Cool completely. Gently toss with lettuce, onion and oranges just before serving.

Salad Margherita; Serves 4
1)3 cups baby spinach, or torn green leaf lettuce,
3 plum tomatoes quartered lengthwise then halved into eight pieces each,
½ small onion diced,
1/3 cup mozzarella, slivered,
¼ cup fresh basil leaves chopped or 1 tsp. dried
Dressing: A ¼ cup good bottled Caesar dressing- or to taste
Combine ingredients in a bowl and drizzle dressing over, then toss gently. Garnish with Basil leaves if using fresh. If not, reserve ½ of mozzarella, toss basil with salad, garnish with reserved cheese.

Corn Pudding: Serves 6
2 (14oz.) cans creamed corn – yellow or white
1 (14 oz.) can whole corn kernels –yellow or white
2 eggs – beaten
Cinnamon for garnish
Combine all ingredients in a lightly greased 2 quart casserole, sprinkle with cinnamon. Bake in a 350 deg. oven for 30 min.or until top is set. Can also be cooked in a microwave for 8 min. turning once. To transport, put the mixed ingredients in a plastic container and pour into casserole to bake. Serve hot

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Spinach Pie: Serves 4
1 (10 oz.) package frozen chopped spinach-thawed, partially drained
1 envelope beef or chicken bouillon granules
1 egg slightly beaten
Pinch nutmeg
Mix first 3 ingredients, pour into a lightly greased casserole, sprinkle with nutmeg and bake in a 350 deg. oven for 30 min until set or microwave for about 8 min. turning once. Serve hot. To transport, put the mixed ingredients in a plastic container, then pour into a casserole to bake. Serve warm.

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

Sweet Potato Option-Substitute sweet potatoes for white and follow directions. The last 4-5 min of cooking, lightly drizzle with maple syrup.

Quick Candied Sweets: Serves 4-5
(1)  lb. can sweet potatoes
1 ½ Tbs. butter
½ tsp. lemon juice
Brown sugar-light or dark
Drain potatoes-reserve juice. In a 2 quart casserole, layer potatoes, drizzle with half the lemon juice and dot with half the butter, lightly sprinkle with sugar-repeat layer. Add 1-2 Tbs. reserved juice. Cook at 350 deg. 30-35 min. until bubbling. Serve hot. Tip: freezes well but may need moistening with reserved juice to do so.

No Peek Popovers: Yields 8- from Cooking With 3 Ingredients by Ruthie Wornall
2 eggs
1 cup milk
1 cup flour
Combine ingredients and stir into a smooth batter, Fill greased muffin tins ¾ full (popover tins are better) Place in a COLD oven, turn to 450 deg. And bake 30 min. Don’t peek. Serve hot.

Easy Berry Cake: Servings depend on size of cake
1 purchased pound cake –size optional
Enough frozen fruit, well drained and slightly sweetened, if needed, sliced, canned fruit, again well drained, or a really dense fruit preserve-to cover layers-see directions
8 oz. or more if needed, dessert topping like Cool Whip 
Cut cake in 3 layers, and spread the first with fruit, then with topping. Cover with the second layer and repeat. Reverse the order on the top layer, ending with a bit of the fruit arranged decoratively. For parties, I prefer dessert topping to whipped cream. It’s less fattening, keeps better and doesn’t liquefy if standing out awhile. It’s also more reasonable. One pound cake will serve about 6-8. If you need more add additional cakes with different fillings. If making the cake ahead, beat the dessert topping ½ and ½ with cream cheese until smooth.

Crazy Cake: Serves 6-8
1  ½ cups flour
¾ cup sugar
3 Tbs. baking cocoa
1 tsp. baking soda
½ tsp. salt
Sift dry ingredients into a bowl. Make 3 indentations in the top. Pour 3 Tbs. oil in the first, 1 Tbs. vinegar in the second and 1 tsp. vanilla in the third. Pour 1 cup cool water over all and stir until batter is smooth. Pour into an ungreased  8-9 inch pan with 2 inch sides. Bake at 350 deg. for 35-40 min. Cool in pan. Frost or top with powdered sugar. Double recipe for a sheet cake.

Option for a Holiday Cake
Replace white sugar with brown
Replace water with wine
Replace vanilla with maple or nut extract (optional)
Replace cocoa with:1/2 tsp. EACH cinnamon, ginger, nutmeg, allspice and ¼ tsp. cloves
Add ½ cup chopped candied fruit  and raisins  + optional 2 Tbs. chopped nuts

Whisky, rum or brandy
Follow directions for Crazy Cake, mixing the fruits and nuts in with the sifted dry ingredients, and using the wine in place of water to mix the batter. Decorate the top with colored sugar or extra fruits and/or nuts. Cook, pierce cake with a toothpick and drizzle liberally with your choice of liquor. Allow to stand a couple of hours for tastes to meld

Dec 18

Digital Gift Ideas

DIGITL BOOKS MAKE GREAT GIFTS

The best thing about digital gifts is the ease of giving-no wrapping, no shipping, no waiting-a couple of clicks and done. They’re the ideal solution for being remiss, or caught off-guard, or as last minute inspirations leaving no one the wiser. Ever been in a situation when you realize you should have a gift handy- A hosting one perhaps or an unexpected gift you should reciprocate, or be up to the line for an occasion? 

Once, I stopped to check on a friend coping with a grandchild recovering from an ear infection. He was a 7 year old boy, no longer sick and very bored. Figuring a Lilly book was worth a try, I sent Making a Cake for Molly to my friend’s email. It kept him occupied for hours and he loved the dessert. 

Digital books are truly the gift that keeps giving, because they don’t wear out, but stay forever new. Below are several of my contributions, two of which are available as collections and as separate books. Find them and more books and products at dinnerwithjoy.com. The books described here are also available on Kindle and Dinners With Joy is in printed version on Amazon.

LILLY LIKES TO COOK (SERIES)
My motives in writing the Lilly Likes to Cook series of books were first, my desire to help those coping with kids suffering from ‘the bored blaas’ due to weather, minor illnesses, or empty schedules. Second, I wanted to share what I have found to be an excellent method of getting children to bond both with each other and with adults. Third, I hoped to ease things by offering a selection of tested recipes suitable for the purpose. Learn more detail in my post of July 25, 2019.

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

Lilly is a girl of 8, living with her parents, sister 13 and brother 10. I choose age 8 because 3rd grade is a break-out time. Schools introduce changing classrooms per subject and seasonal sports with regular teams. Social organizations like Scouts and 4-H are encouraged and hobbies are explored to discover special interests or talents.

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

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

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

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

Book 1) Making a Cake for Molly:

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

Book 2) Cookies for an Uncle Overseas:

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

Book 3) Lilly Makes Meringues:

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

Book 4) The Meatball Booth:

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

Book 5) The Luncheon:

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

Book 6) Dinner for Two:

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

Book 7) Kabobs Are Fun and Easy:

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

Book 8) Girl Scouts Get a Zebra Cake:

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

Book 9)* Brian’s Birthday:

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

FOOD FACTS FOR MILLENNIALS

For the graduate, newlywed or anyone opening a new page and setting up housekeeping, organizing the kitchen and food supply can be a problem with a major time impact on a busy schedule. Supermarkets can be a scary places, wondering what to choose, how to use it, how much to buy, which brand is the right one for you and the prospect of ‘register shock’ or worse budget deficit looming over your head. This book helps calculate needs before starting to market, and goes with you on your cell to answer your questions while shopping. It makes food preparation in general, easier and fun for both newbies and old hands. Learn more details in my post of May 6. 2021.

This book is comprised of 6 books all available separately on the site’s Bookshelf and Kindle.  I decided they would be more convenient for quick reference gathered in one volume naming it Food Facts for Millennials, because they are the ones now starting out on their own and  true ‘foodies’. However, the book is a handy reference guide even for us old hands in the kitchen, who need to check facts now and then. It’s even available in mobi, so you can take it to market with you on your phone.

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

1) BAKING BASICS AND OPTIONS

Have you ever been confronted by a baking recipe and wondered which product to choose? Ever needed to cook for people with allergies to gluten, wheat, eggs or perhaps are diabetic or have another medical condition? Maybe you wanted to bake something to please a guest from another culture, or just felt like trying a recipe from another cuisine. This book answers any questions about regular ingredients used in baking, helps you understand unfamiliar ones and choose the right options if necessary. It also offers various uses for different ingredients and suggests ways to use the remainder of any exotic ones you may buy for a special purpose before expiration. ($2.99)

2) THE POULTRY PLACE

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

3) SAVVY SAUCES and GRAVIES

This book is a “Cliff Notes” on sauces and gravies. It starts by defining the differences between the two and goes on to explain the various ways to thicken them for serving, examining the different ingredients that can be used and giving recipes and directions to do so . It describes the different types of gravy and gives directions on how to make each from scratch as well as shortcuts. Outlined are ALL the different types of sauces and their uses from salads to meats to desserts and gives step-by-step advice on how to make and use each. Special attention is given to the 5 Classic French “Mother” sauces—the ones found on menus not in packages. Each is described in detail and instructions given for making and using them, as well as for the many varied second and third generation sauces they inspire.

As the way sauces evolve is explained, it becomes clear they can be adapted to fit dietary requirements, be they medical, religious or cosmetic. This leads to explaining how simple it is to create shortcuts for the inexperienced or rushed as well as how easy it is to individualize them. Recipes illustrating the different types and applications of sauces are included along the way and tips to DIY sauces at will. ($3.99)

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

Take the “Black Hat” off carbohydrates and learn how to use them to your advantage. In this book you will learn the difference between simple and complex carbohydrates, how each works and why complex ones are so important to a healthy diet. You will see that it’s virtually impossible to cut carbs out of your diet completely, because they exist to some degree in almost all foods. The trick in avoiding the damage they can do to your waistline is in knowing which ones, and how many you need daily. The major source groups are explained in detail and broken down into types as are the “hidden” groups so often overlooked. It’s important to know which is which and how to combine them to your advantage. For example, a baked potato with sour cream constitutes a balanced meal, do you know why? There are cooking tips and some suggestions for uses and recipes included as well. ($2.99)  For more details see the posting for Feb.11, 2021

5) ALL ABOUT SEAFOOD

As seafood becomes increasingly valued as a healthy food source, and thanks to the growth of aqua farming and improved transport, ever more varieties are available to and being consumed by an increasing number of people. Questions naturally arise concerning the buying, prepping, storing and cooking of the different types of seafood and actually as to the types and classifications of the items themselves. This book addresses many of those questions by explaining the general rules for safe handling fish and other forms of seafood; cleaning, skinning, shelling or shucking; proper storage until cooking. There are definitions of each classification of seafood in general and descriptions of the members of each category and specifically of the species within each one listed. There are guidelines as to proportions to buy and suggestions as to substitutions within species. Included is also a section on the serving of canned fish. ($2.99) For more details about this book see the posting for August 12, 2021.

6) THE MEAT STOP

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

FOOD FACTS FOR MILLENNIALS – The collection ($ 17.94) in both epub and mobi.

CAN I help?
Most people now understand cooking can be interesting, challenging and fun with terrific rewards and that having a few kitchen skills and basic recipes is a survival necessity. However, cooking together is a great bonding tool between two or more people, not to mention the ability to enjoy any cuisine you wish when you wish. So if you’re heading to the kitchen and hear the question: Can I help?  Answer….YES!

These modified recipes were originally devised to ease stress for those who cook with children in the kitchen and to include safe work for little hands. Then the book proved to be able to do much more. It’s a good guide for the novice or the pinch-hitter, under stress to produce an adult-pleasing meal in a strange environment.  It can act as a training manual to learn basic skills for anyone starting, or planning to start out on their own or illustrate ways to simplify your favorite recipes for easier access. Learn more detail about this book in my posting for June 3, 2021.

The recipes in Can I help? are divided into four groups, breakfast, lunch, dinner and dessert. The linked post mentioned above includes several recipes from each group to show how they can be both ‘company presentable’ and easy to make. With each category heading below I list menu items for the same reason.

Breakfast:

Include Eggs Parmesan, Yogurt with Bananas and Nuts, Eggs Florentine, Easy Home-Made Cinnamon Buns, Oven Pancake and Melon Boats

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Lunch:

Some options are Strata Burgers, Tuna and Bean Salad, Turkey Mousse, Monte Cristo Sandwiches, Classic Quiche, and Gazpacho-Pasta Salad

Dinner:

Among the choices are: Chicken with Mustard and Honey, Double Punch Lasagna Roll-Ups, My Beef Kabobs, Chicken with Cherries, Pork (or Turkey) Loin with Apricot Glaze and Salad Nicoise. These recipes point out specific tasks for children.

Dessert:

This shows the variety. Some choices in the book are Fruit Pizza, Chocolate No-Cook Bars, Cherry Cobbler,  Chocolate Raspberry Cake, Easy Berry Angle Cake, Dump Cake and Fruit Gelati.

Dinners With Joy

This Menu-Cookbook is truly unique and a welcome gift for a wide range of people. It  is a tool, for busy people who like good food but have limited time to shop and cook by providing  a ready answer for that nagging question at the end of a long day; “What’s for dinner?” and teaching  by example how to avoid that stressful dilemma permanently. The basic difference with this cookbook is that it’s based on a professional chef’s approach to menu planning. Twelve weeks of healthy, balanced entrées, with side recipe suggestions, are arranged in three monthly groups. Learn more details about this book on my posting for Dec.22, 2020.

Each weekly menu listing is accompanied by cooking tips covering everything from specific directions to general information like freezing raw and cooked foods, a dessert recipe, and most importantly a detailed shopping list complete with pantry check. Used as learning tools the lists in the book illustrate how to effortless it can be to provision a week’s meals. One can simply pull up a week’s list, optionally cross off ingredients of a recipe they don’t want or substitute those of one they do, and head to, or call it in to the store or virtual shopper. Learning how to compile a weekly shopping list is the key to relieving the stress of meal planning. 

Nutritional, restaurant quality recipes have been modified, including easily divisible and multiplied quantities, for advanced prep and quick cooking. Moreover, the introduction contains information on fats, carbohydrates, choosing and using poultry, meats and seafood as well as making gravies and sauces and their various uses from dips to desserts. This facilitates planning and shopping.

The weekly entrees themselves are varied; a poultry, a pork, a beef, a seafood, an ethnic dish, a casserole and a fun meal. They are presented in the same sequence only to simplify editing. They can be switched or replaced as desired and several notated recipes can be prepared ahead.

Also included are suitable suggestions for restricted diets where indicated, mainly for the pork, ham and shellfish recipes. 

Dinners With Joy is available on this site’s Books/Products section, on Amazon in paperback and Kindle in digital form as well as our Etsy shop, Dinner With Joy, at its current price of $14.99. 

Weekly Menu Sample

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

2. Pork Tangier
Spinach Orange Salad

3. Steak in Red Wine
Broccoli Crowns
Broiled Irish Potatoes

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

5. Glamorous Ham Casserole
Caesar Salad

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

7. Classic Fajitas

8. Apple Rustica

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


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

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

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

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

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

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

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

 How to Control Food Bills 
This book offers a way to manage food costs. As a personal chef service  owner I had to offer unlimited recipes, quote reasonable prices, guarantee quality, buy retail and still meet my bottom line-not easy !  After trial and error I devised an efficient system that worked for the business and proved to be equally efficient for my personal needs. I call my plan The Diet for the Food Dollar and to test it, I shared it with friends who’ve had equal success for several years now. It will work for you through the years ahead.

This is NOT about clipping coupons, chasing sales or finding discount markets. This system is based on organized planning and informed shopping, and teaches how to cope with consistently rising food costs. The estimated price hike for the foreseeable future is at least 5%-7% annually. Without oversight your menu standards and nutritional wellbeing will suffer.

The reason for this expected price hike is that over the past thirty years, the U.S. Government has ceded control of the nation’s food supply to ‘private interests’, actually international conglomerates. Whereas a government has to consider the welfare of its citizens, corporations are interested in profit. The international aspect means that the fluctuations of one nation’s economy won’t affect pricing. A product 

can always be sold elsewhere. Anyone wondering how this situation came about, see the footnote on Jan.14, 2021. My plan is just 3 steps of behavioral management which experts claim can become habit in three weeks and proves a welcome time-saver. I summarize each step below conveying the general principles.

It’s important today but going to be increasingly more so, to know where your food money is going and catch any ‘leaks’ or excesses. Organization is the best way to solve that problem. It’s also important, and more convenient to be an informed food shopper. Know what to buy, where to get it, how much and, here’s an often overlooked factor, when to buy an item. Stockpiling is expensive and wasteful but being able to gauge the market is a huge asset. The 3 steps of the plan, summarized below, teach how to control food expenses and deal with prices through organization and knowledge. Veterans of the plan report that it repaid its $8.99 price well before the 3-week habit-forming deadline and really works long-term for them, as it will for you. So eliminate the stress, avoid register shock and make meal planning and food shopping permanently a walk in the park….

The book also has over 100 pages of charts, diagrams and graphs full of great information. There’s buying information on all meats, poultry and seafood, locations of the different cuts and how to choose and use them, carving directions, descriptions of cheeses, oils and herbs a complete listing of ingredient substitutions and much, much more. These pages are a valuable kitchen tool in themselves.

DIET FOR THE FOOD DOLLAR BASIC STEPS

1) Be Decisive:

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

Then, decide which areas are the target ones. Take a look in your pantry, cabinets and refrigerator. Examine expiration dates. What sits on the shelf? What do you most frequently have to throw out? What was bought and never used? What is duplicated? What name brands can be automatically be replaced by generics? The answers will show you the initial steps to changing your shopping habits. 2) Be Determined:

Once you have a goal in mind, and an idea of how to get there, it takes resolve to turn that path into a paved highway. To help you stay on the road, some “tools” may come in handy.

1) Remind yourself of the satisfaction from realizing you got everything you need and spent less than you contemplated. 

2) Cultivate a warning voice (my “Just say no!”) that stops you before you buy impulsively, and becomes as habitual. Behaviorists say that a habit is formed in three weeks, and becomes ingrained in six months 

3) If tempted, continue shopping. If that item is still beckons at checkout back consider fitting it into your meal plan in the next two weeks, and if its cost won’t arouse  guilt when home. All this pondering alone is often enough to discourage the sale.

4) The best tool of all: The List. Always compile meticulous, detailed lists when planning and shopping. Never operate on impulse, attractive produce, a special piece of meat, a new product, a new ingredient. This leads to overbuying and stockpiling.

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

3) Be Disciplined:

This is the hardest step because it requires ongoing effort. You are decisive and determined; all that’s needed is willpower. Above all, stick to the list!  A big incentive is to remind yourself of why you started the diet, and how satisfying it will be to reach your goal. 

In addition to using the tools mentioned above, I find putting things in perspective helps. Unless it’s a special event, ask yourself if you’re going to remember what you ate on a day, or even in that week, two weeks later. (The answer to that question is a big “No”.) BUT if selecting just one or maybe two WOW items and they fit the budget, preparing them to create a special seeming dinner, is appreciated whether by you alone or your family.

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

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

Dec 9

Cakes to Make Ahead for HolidaysEventsOccasions 2

MAKE AHEAD HOLIDAY/EVENT CAKES

Our Christmas dessert had always been home-made cookies and parfaits of sherbet, with whipped cream and my Mother’s home frozen blueberries, which looked and tasted fresh. I loved the light and refreshing finish, but times change, families merge and new traditions form. The cookies remain, but the parfaits are gone, replaced by a selection of cakes.

However, cakes and the time they take to make, create a scheduling problem in the hectic days before a holiday, or any event for that matter. Obviously, they had to be made ahead and freezing seemed the best option, but frosted cakes were a new field. Sara Lee did it but could I, at home? Moreover, desserts for winter holidays require more elegance than other occasions, the recipes more sophisticated, dependent on cooking techniques. They are visually decorative and though perhaps loaded with calories, lighter in texture than things that can be picked up by hand or served in slivers. 

Furthermore, when the main entrée is eaten, I want nothing more than to clear the table, and set out the desserts without any further prep in the kitchen. I may have to face the dishes later, but from that point on, my main duties are over and I want to enjoy the rest of the time with my guests. For me, it’s important to have most of the cooking done before the day. 

I decided to jump right in and I’m so glad I did because I found freezing even the most elegant desserts works. Now, I make them as I find time and they’re ready ten days to a week ahead, some even more. I have a large freezer and I’m able to freeze finished baked goods, but for those with less room, cake layers can be stacked and stored while the icings can be kept in the refrigerator. Actually, cakes will keep, chilled, for several days, even in a cold garage.

A bonus is that most of these recipes can serve for other holidays/events. Of course the Pistachio Marble Cake is a fit for Saint Patrick’s Day, and with coconut sprinkled on top, for Easter. The Red Velvet Cake, with white icing and coconut can also do for Easter, or with blue icing outside, for 4th of July. Substitute a lighter quick bread mix, one with a fruit, for the pumpkin, add a drizzle of white icing, and the Christmas Bread becomes a Hot Cross Loaf for Easter. As for the Yule Log, follow the directions for alternate cake mixes, form it into a single log and change the decorations for the season or occasion and it’s ready for any event. The Opera Cake, Pecan Bars and the Black Forrest Brownies are always ready to go. 

The following recipes provide this freedom, and serve as examples of how similar ones can be treated the same way. I’ve included a list of tips on storing, handling and repurposing leftovers. While on the subject of make-ahead desserts for the holidays, be sure to check out the posting on Cranberry Desserts published on this site Nov. 29, 2018. I especially love the Orange, Cranberry, Walnut Ice Cream, based on commercial ice cream, so it’s quite easy, and keeps for weeks.

RECPIES

CHRISTMAS BREAD: People who normally hate fruitcake, like this, especially with a cup of coffee or tea, because it has a lighter texture—half way between bread and cake
This is kinda cheating because it’s based on two boxed Quick Bread mixes. I like Cranberry and Pumpkin, but have used Date and Nut as well, especially for other occasions. In fact, I might add them if I were to make more than 2 loaves.
If the mixes have different add-in requirement amounts, so I mix them in separate bowls and combine the batters. In each mix I replace half the liquid with red wine, which acts as a preservative.
Before adding that I toss a total of ½ cup chopped nuts and ¾ cups mixed chopped, dried fruits in the dry flour. This prevents clumping in the batter.
I decorate the tops with whole nuts, candied cherries and colored sugar, then bake as directed in two loaf pans-one per box of mix used. When the loaves are cool, I sprinkle the tops with about 2 Tbs. of whiskey, cover them in plastic wrap These should be made in October, but they can be baked as little as 2 weeks before serving . The alcohol doesn’t taste, but preserves and deepens flavor. They are fine to serve children. In fact they make great breakfast bread.

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

General Recipe for Roulade Cake: Adapted from The Cake Doctor by Ann Bryn. This General Recipe for Roulade Cake allows many options for flavor changes 

1 box plain cake mix
1 cup buttermilk
½ cup vegetable, seed or nut oil
4 eggs
Confectioners’ sugar for dusting
Parchment paper
Butter for preparing pan
Make the cake: Butter the bottom only of a 16 ½ X 11 ½ X 1 inch jelly roll pan. Line it with the parchment, leaving a couple inches overlap on the ends, and butter the paper. Put the cake ingredients in a bowl and beat, scraping the sides, until batter is thick and combined about 3 min. Pour into the prepared pan, smoothing it out with a spatula. Bake on the center rack of a preheated 350 deg. oven for 15-17 min. until it springs back when pressed with a finger. Liberally dust a clean kitchen towel and starting with the long side, carefully roll the cake away from you in the towel. Place seam side down on a flat surface to cool for about 20 min. Follow directions above for assembly.

NOTE: If the cake seems split in places, and it will as it’s rolled, the frosting will cover them. Garnish with sprinkled cinnamon or nuts.

MODIFIED OPERA CAKE Serves 10-12
(3) 9 inch round cake pans—available as a 3-pack in a dollar store
Parchment paper or waxed paper
1 box yellow cake mix and ingredients listed on package*
8 oz. container whipped topping
8 oz. cream cheese
1 tsp. almond extract
1 can dark chocolate frosting
Toasted slivered almonds—optional for garnish
Cut parchment rounds to fit cake pans. Grease pan bottoms and paper rounds. Mix batter according to package directions and place 1/3 in each pan. Bake at package stated temperature for 1/3 the time recommended, usually about 15-18 min. or until top springs back when lightly pressed. Cool then invert onto plates and peel off paper. If necessary, slice tops to level them.
Beat cheese, topping and extract together until smooth. Plate one cake layer and cover with a thin layer of frosting, spread ½ the cheese mixture on top and repeat with a second layer. Top with the 3rd layer even side up making sure it’s level. Remove excess filling from sides with a knife if needed.
Microwave remaining frosting 20-30 sec. until easily pourable but not too runny and using a spoon as a guide if necessary, pour evenly over the top of the cake to create a smooth glazed effect . It’s O.K. if some runs decoratively down the sides. Decorate with toasted slivers of almonds or a sprig of holly in the center.
Re-freeze as at first for later use. Serve leftovers in slices in a circular pattern on a plate.
* For a more authentic Opera Cake
3 eggs separated
6 Tbs. sugar
Dash salt
¾ cup sifted cake flour
½ tsp. vanilla
3 Tbs. sugar
Beat yolks, sugar and salt until light and fluffy, about 5 min. Fold in flour. Beat whites until soft peaks form and then beat, adding sugar, until peaks are stiff. Fold a glob of whites into yolk mixture, then fold in the rest. Pour into pans and bake at 325 deg. for 15 min. Ice and store as for box mix.

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Red Velvet Christmas Cake: Serves 12
A stunning cake can be made with the above technique baking the batter in 3 pans
1 box red velvet cake mix, baked according to directions in 3, 9 inch round pans. You will have to adjust time, but see the Opera Cake above

Frosting
8 oz. cream cheese
8 oz. container of Cool Whip
Confectioners’ sugar to taste-optional
1 tsp. or to taste peppermint or other flavoring
Few drops green food coloring—optional
Beat the above ingredients together until smooth and creamy, adding sugar if desired to taste, flavoring and enough coloring to turn the mixture a light green. Frost the layers and then the outside of the cake. Decorate with sprigs of holly or crushed candy canes.

PISTACHIO MARBLE CAKE
Requirements: 1 mixing bowl; 2 layer cake pans or 1 tube pan
1 box marble cake mix WITHOUT pudding included. White or yellow will do if you can’t find marble*. The important thing is no pudding in the mix.
(1) 4 serving size box pistachio instant pudding and pie filling mix.
1 1/3 cup water
3 eggs
1/3 cup of oil
1 can dark chocolate creamy or whipped frosting mix OR make pistachio frosting if you want the cake to have a soft green appearance (Nice for Christmas and Easter)-see directions below
¾ cup coarsely chopped pistachio nuts (optional)
Cooking spray
3 Tbs. unsweetened cocoa powder*
This can be made in 2 layer pans but appears more attractive when cut if made in a tube or bunt pan. Prepare pan(s) by spraying liberally with cooking spray. Preheat oven to 350 degrees.
Beat the eggs, water, pudding mix and oil into the batter until it is smooth. See cake mix directions. Using a spoon, blend in ½ cup nuts. Pour 2/3 of the batter into the prepared pan(s) if using a marble mix directions will say to add contents of the enclosed envelope to the remaining 1/3 batter in the bowl. * If not, add the cocoa powder and blend well. The cake box directions will now tell you to pour the chocolate batter over that in the pan(s) and using a table knife, blade down, in a cutting motion, gently swirl the top layer into the one below, creating a marble effect. If using a tube pan, go down to reach the bottom, but don’t overdo.
Bake the cake for the times dictated on the box for your choice of pan. Cool as directed and frost with the chocolate frosting. Use the rest of the nuts as garnish. If using a pistachio frosting there is the option of garnishing with chocolate curls or chips.
Pistachio Frosting

Makes enough to fill and frost 2 layers
I don’t like very sugary frostings, nor do I need one high in calories and fat. So I’m offering 2 recipes here. The first is the classic Kraft recipe for pudding icing and the second is my own creation. There is a third choice which uses only whipped topping, but I find that is so light that it soaks into the cake in a day and can’t be made in advance.
1) Kraft Pudding Icing

Makes about 2 ½ cups
(1)4 oz. pkg. = ½ of 8 oz. pkg. cream cheese, softened
 1 stick= ½ cup unsalted butter, softened
1 ½ cups powdered sugar
 1 pkg. (3.4 oz.) Pistachio flavor instant pudding and pie filling
Using an electric mixer beat together cream cheese and butter until well combined. Add pudding and beat on high speed until light and fluffy and pale in color, approximately 5 min. Gradually add powdered sugar and beat until fully incorporated and fluffy.

My Pudding Icing

Makes about 4 cups
(1) 8 oz. pkg. cream cheese
(1) 8oz. tub whipped topping
(1) 4 serving box of pistachio instant pudding and pie mix
Beat all 3 ingredients together until completely blended, smooth and spreadable.

Pecan Bars: Yield 24 squares
1 box pecan cake mix
1/3 cup cooking oil
2 large eggs
8 oz. cream cheese
1/3 cup sugar
2 tsp. Maple flavoring
1-2 Tbs. milk
Beat the cake mix with the oil and 1 egg until crumbly-about 1 ½ -2 min. Reserve 1 cup; press the rest onto the bottom only of a 9 x 13 inch ungreased baking pan. Bake on middle rack of a preheated 350 deg. oven 13-15 min. until golden. Leave oven on. In beating bowel, with the same beaters, combine cheese, sugar flavoring and 1 Tbs. milk. Beat until creamy adding other Tbs. milk as needed. Top with reserved cup of crumbs. Bake about 15 min. until top is golden. Cool and cut into squares.

Black Forrest Brownie Swirl: Yield 24 brownies
1 box brownie mix (24 oz.)
1 can cherry pie filling
1/4 cup oil
3 eggs
¼ cup sugar
8 oz. cream cheese
1 tsp. vanilla
Candied cherries
Prepare brownie mix using oil and 2 eggs and ½ cup pie filling until well mixed. Stir in and lightly beat another ½ cup pie filling, leaving some cherry chunks.
Beat cheese, 1 egg, sugar and vanilla until smooth. Pour over brownie mix and cut through with a knife several times to give a marble effect. Arrange candied cherries over the top. Bake at 350 deg. 35-30min. until cheese is set and beginning to tan. Cool in pan and cut.

Tips for serving, storing and leftovers:

1) Protecting an iced or garnished cake’s appearance during packaging is done with marshmallow tipped toothpicks placed in strategic spots around the cake, being careful not to let the marshmallow touch the frosting. If the cake is to be frozen for more than five days to a week, once the icing’s frozen solid, you may want to remove the toothpicks and marshmallows and wrap the plastic directly on the surface. This eliminates the air spaces, which allow ice crystals to form that can taint taste and, in thawing, water down the icing. In any case, remove the wrapping as soon as the cake’s out of the freezer and let it thaw naturally, in the air. Don’t worry about the puncture marks. It’s simple to cover them with a knife tip before serving.

2) Incidentally, leftovers re-freeze well, and can be sliced and served fanned on a plate for another occasion, or just cut a slice off for a snack. Discovering how to use cake this way has been one of the greatest holiday gifts I could have given myself—and an effective hosting tranquilizer. I’ve given recipes and directions, including alternatives and options, for 9 of my favorite make-ahead cakes. This group is especially suited to the winter holidays. I know, once you’ve given the method a try, you’ll find other recipes to add to your list.

3) If you want to preserve some of these cakes for another occasion, positioning them on the table is important. It guides people away from cutting into them willy-nilly. I often cut a slice or two from the trunk of the log to give direction or a thin slice from the round cakes. The layered cakes can simply be sliced while frozen and the slices arranged on a plate for a new presentation. The log can usually be presented in its original form, but it too can be sliced to share the plate with the other cakes.
4) The fruit bread, tart and crisp are stored in the refrigerator not the freezer. Cut the remainder of the fruit “cakes” into interesting shapes or fingers, and present them plated with small squares of a quick muffin fruit mix, like Jiffy, baked in a loaf pan, with sugar and cinnamon sprinkled on top. It creates an economical, efficient and attractive presentation.

Dec 2

NUTS-THE GIFT SOLUTION

NUTS-THE GIFT SOLUTION

 All the demands of the winter holidays make it difficult to find time to choose pleasing presents for those on your personal list. It’s downright stressful to cope with the extra gifts the ‘season of giving’ involves, gifts for business associates, social contacts, to say “greetings” to old friends and ‘Thank You”  for regular assistance. These gifts must be impersonal, yet convey your thoughtfulness, be acceptable, usually to the recipient’s family as well, and their cost indiscernible, ranging from casual to pricy, depending on your presentations. That’s a tall order.

Don’t worry! There’s an inexpensive food which, with minimal skill, effort, time and expense transforms into a product surpassing in taste, freshness and appeal its expensive, gourmet commercial counterparts. Furthermore, depending on the packaging, this item can be elegant enough to impress a client or employer, charming enough to amply say Thank You, and personalized enough to please that special someone. It’s nuts!

Specifically, it’s the nuts featured in boutique gifts, almonds, cashews, pecans, walnuts, pistachios, filberts (or hazelnuts) and macadamias. I’m excluding ‘ground’ nuts because peanuts and Brazil nuts are major allergens. Personally, I’m too sensitive to Brazils to sample a standard party mix, eat commercially baked cookies which might contain their oil or any fruit cake or bread but my own. (Although allergies to the other seven nuts are rare, you can play safe and inquire about the recipient before gifting.)

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

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

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

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

When buying, look for whole, raw, shelled nuts. The shelling is tedious and, if not expertly done, can result in a lot of breakage and consequently loss of money and time. Pistachios are the exception. Their shells pop open on the trees when they ripen, giving options in preparation and presentation explained below.

Macadamias also need a bit of special roasting. Not only do they contain the highest percentage of fat, but they’re air dried before being sold commercially, hence they tend to burn quickly.

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

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

Pistachios are roasted both in shell and out and can be bought raw both ways.  The actual roasting is the same, so the choice is optional, usually determined by the intended presentation. Generally, in shell they are served solo* and shelled, in a mix. There is, however, a difference in preparation. Out-of-shell they’re salted after roasting like other nuts but in shell they’re soaked in a brine before roasting so the seasoning is on the nut, not the shell. 

To brine: soak the nuts per pound, in 1 cup water, 2 tsp. salt, 1 tsp. citrus juice for 24 hr. Air dry for 24 hr. before roasting according to chart below.
*The dyed pistachios, once imported from Iran, are again available. The bright red shells cupping the green nuts are very decorative and especially festive at this season.

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

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

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

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

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

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

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

RECIPES

Roasted, Salted Nuts:

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

Mixed Pesto Nuts:

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

Candied Nuts:

For 2 ½ cups whole nuts or unbroken halves of walnuts or pecans.
Sugared Pecans or Walnuts:

2 cups shelled pecan or walnut halves
1 cup light brown sugar
1/3 cup melted butter
1 tsp. cinnamon
Preheat oven to 325 deg. Stir all ingredients together and spread on a lightly greased cookie sheet. Bake for 15-20 min. stirring often. Cool on sheet and break apart with a fork. Package as directed above.

Coffee Candied Nuts

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

Orange Candied Nuts:

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

Glaceed Nuts:

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

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

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