Posts from the ‘Recipes’ Category

Sep 19

EASY PRESERVES (JAMS) and COMPOTES

Humans are able to, almost magically, remove all traces of summer during the first week of September and focus on new fall projects and schedules. However, Mother Nature doesn’t follow the human calendar. She takes a few weeks more to work with summer produce before declaring a season change and introducing her autumn fruits and vegetables.

Late summer produce, though not as picture-perfect as that picked at peak season, has benefits of its own. It’s often sold in bulk, especially at arm Markets, and it has less water content, therefore firmer textured flesh, which holds up better in processing, particularly cooing.

So now is the time to preserve some summer produce, ether as gifts or as bright reminders of sunny days during cold winter ones. I’ve posted on this subject several times, even focusing on specific items, strawberries (May 18, 2J017), zucchini (Sept15, 2016), gifts (Sept.10, 2013), two comprehensive posts on freezing (Sept. 13, 2018 and Sept. 20, 2018) and two others (Sept.23, 2016 and Sept. 10, 2020)

Then an article in the May-June 2024 Cook’s Illustrated, simplifying preserves or jams, made me realize I’d overlooked not only that option but also my very favorite method of processing fresh fruit, compotes. Jams are familiar to everyone but compotes may need a bit of definition.

I love compotes and make them of fresh fruit year round. Basically, they’re classified as a sauce but, depending on the amount of water added, they can be used in many ways: as a breakfast or dessert dish, optionally with cream, as a spread or sauce, as a stuffing for pastry, optionally thickened with cornstarch, as a toping for other foods, cakes, cereals, meats, as a basis for salsa.-it’s a long list. Compotes can be made using frozen fruit, and, I’ve discovered, re-frozen. They’re a healthy choice too because they need only enough sugar to off-set the tartness of the fruit, not enough to turn them into a confection. The first time you make one, add the sugar gradually, taste often and you’ll be fine.

Jam or preserves are familiar and loved from childhood. The recipes are similar to those for compotes and jam can also be used as a filling for small pastries or spread between cake layers but it’s too sweet to be served as a dish. Moreover, in jam, the fruit s mashed and jam has a gel to make it spread evenly and easily.

TIP: If you don’t have time to make these now, buy and freeze the fruit. That way you can make them when you wish later, and be able to offer them, freshly made all winter.

RECIPES
COMPOTES

General Directions Compotes: With many berries available in market all year this is a great way to add variety to menus. Use only raw fresh or frozen fruit. The amount of sugar varies with the fruit used, purpose of dish and personal preference. Add it gradually and allow to meld in before adding more. Do the same with the water. Start with 1 Tbs. and let the fruit thaw or cook a bit before adding more. Proceed with caution. A sauce needs more fluid than a filling and frozen contains more water than fresh fruit*. This also allows for adjusting individual mixtures to their intended purpose. Note: making compote is a quick process, so give it your full attention.

12 -16 oz. prepared fruit-washed, sorted, sliced including strawberries if large, stemmed, cored, stoned and peeled if necessary, but left whole or in large pieces.
3 Tbs.-1/4 cup (or optionally more) sugar to taste.
1-3 Tbs. or + water*-depending on fruit used and intended use fillings need less liquid, sauces more.
Put fruit in a saucepan, over medium heat, with 1 Tbs. water and 1 Tbs. sugar. Stirring regularly, but gently to avoid breaking fruit pieces, watch as fruit thaws and/or begins to cook and wilt. Add 1 Tbs. water and 1 Tbs. sugar continue stirring and add water by tablespoon as necessary and sugar by tablespoon to taste until fruit is cooked but still retains form and texture. Cranberries will pop until cooked through. Allow to cool and if not using right away, store, chilled, in a covered container. Can be frozen, top covered with plastic wrap inside container. Allow to thaw naturally.

If a thicker consistency is wanted, say for a pastry stuffing, sprinkle, do not spoon, about 1 tsp. cornstarch over the mixture as the 2^nd. Tbs. of water is added. Keep constant stirring to desired thickness.

*Flavorings: Juice, tea, flavored water, soft drinks can be substituted for the water… Spices and herbs can be added at the start of cooking.

Warm Pear-Cranberry Compote*: Serves 4 From-Recipes 1-2-3 Menu Cookbook by Rozanne Gold
3/4 cup sugar
2 large, firm Comice pears
2 cups cranberries
2 cups water
Peel pears , cut into 4 segments, remove seeds. Bring sugar and water to a boil, add pears and cranberries. Lower heat and simmer 15-20 min until pears are just tender and berries have popped. Remove fruit to a serving dish and set aside. Continue to cook syrup until reduced to about ¼ cup and has consistency of honey. Pour syrup over fruit. Reheat briefly in microwave if desired, and serve in individual portions or over waffles or French Toast.

JAM-This is a new easy method to make jam written up in the May-June 2024 Cook’s Illustrated
Basic Recipe and Explanation of Ingredients: Yield 2 cups-For freshness, store In 1 cup jars
1 lb. prepared fruit-washed, hulled, stemmed, cored, cut into pieces, but not peeled. The peel adds color, flavor and contains pectin.
1 cup sugar-the sugar not only sweetens, it helps thicken by trapping the water in the fruit in the mixture, allowing the pectin molecules to bond. This gives jam its gelled consistency and spreadability.
3 Tbs. lemon juice-the acidity in the lemon juice not only extends shelf life and perks flavor but it also raises the PH level of the mixture to the ideal level for pectin to gel.
Directions
Place a butter plate in the freezer. Put the fruit into a deep pot and mash with a potato masher. Over medium heat, add the sugar and lemon juice and bring to a boil, stirring often. Once sugar is dissolved, continue to boil, stirring constantly until mixture reaches 217-220 degrees. Remove pot from the heat and plate from the freezer. Put a tablespoon of the jam on the plate, wait 2 min. and run a finger trough the jam. If it leaves a clean trail on the plate the jam is ready. If not return the mixture to the heat for 2-3 min. and try again.

Meanwhile prepare jars : warm them by filing with hot water. I do this by fllling them with water and microwaving them for 2-3 min. Empty te jars but don’t dry insides. Using a ladel, fill with the jam, and allow to cool to room temp. When cool, screw on lids and refrigerate 24 hr. before serving to let gel set. Stores, chilled, for 2-3 months.

Flavorings: see Compotes above, but be careful of adding fluids. They can dilute the jam.

NOTE: Reduce the temperature 2 degrees for every 1,000 feet above sea level. For an accurate reading, whisk the jam and move the thermometer back and forth a few times*Cranberries, only available fresh in November, are wonderful accents to foods all year. They freeze well in their bags, as bought.

Sep 12

COMBINED SALAD DINNERS

Combined salads were introduced over a decade ago as a result of grass fed beef being replaced in markets by the relatively tasteless corn fed. Grass fed beef became available only in select butcher shops at exorbitant prices. The solution was to stretch the meat, one pound feeding 6-8, rather than 3-4, and fill the plate with a unique type of salad, tailored to that meal, full of carbs and fiber but also containing grains, nuts and seeds which raise the protein value to a healthy nutritional level.

Making salad a major part of the entrée also fits with our desire for a healthier, lighter diet, relying more on whole foods and less on processed ones. The concept is easy to prep, serve, clean and economical when its potential for leftovers or Deli meats, is understood.

The salads differ in preparation and presentation because we want to maintain the identity of the fresh ingredients. So we cut them in larger pieces like wedges and indicate, when possible, the shape of the whole item by slicing not dicing and arranging in layers. The flavor is a medley of individual bites of contrasting or complimentary tastes, rather than the traditional single one, which unifies the whole dish by mixing chopped ingredients. Presentations are casual, even rustic rather than scripted. A photo might be captioned “Suggested Appearance” not “Approved Plating”.

Improved transportation, refrigeration and dehydration methods gave us a growing familiarity not just with different cuisines but their ingredients as well. Experimenting with those ingredients and finding new uses for them has resulted in many ‘Fusion Cuisines’ and made cooking and eating fun adventures. Combined salads, ideally spontaneously created to fit a time, season and meat, allow us to test our new knowledge.

Ingredients crossing cuisines isn’t new, herbs and spices like cilantro and ginger have figured in both Eastern and Western ones for centuries. Stone fruits, native to Asia, are the base for traditional recipes in many cuisines. What is new is these products are being used in a wider variety of ways. Tomatoes, avocados and olives are fruits, accepted in salads for years, but we now let other fruits, long favored as accompaniments to meat or desserts, join in, not just as accents, but as key players. Fresh herbs are another plus, the leaves used as actual ingredients, can really add bulk. One herb I’ve come to depend on in all salads is mint. Its flavor merges with anything and adds zip, losing its own distinct identity

The changed construction of the salads requires a change in dressings. Lighter ones which complement the flavors are preferred and a drizzle of oil subtly unites those flavors but DIY is often recommended. Depending on the contents, many regular types of vinaigrette can be a bit strong, because fruits are acidic themselves. The touch of acid zing in the dressing is best delivered by the addition of citrus juice. Lemon and lime are regulars, but orange, grapefruit and other juices are often appropriate. If I’m sautéing the meat, I frequently use the pan juice as dressing base or a bit of broth or the juice of a fruit ingredient, adding oil, citrus juice and/or zest and more of the herbs of the dish.

One thing is certain, heavy, thick dressings are out. Replacing them are not ‘substitutes’ but actual dressing recipes. I remember my first dinner in France. I was served a plate of what looked like gleaming Bibb lettuce leaves and was surprised in the first bite by the most vibrant tasting Blue Cheese dressing I’d ever eaten. It was totally invisible, except as a sheen on the leaves, but oh so good! The recipe, a classic in France, is a good example of ‘structured’ DIY. It follows a definite procedure but adjusts for the occasion. Simply dissolve about 1 Tbs. blue cheese in about ½ cup olive oil, and fresh lemon juice. All measurements are to taste, dominant with the plain lettuce, or to compliment a specific combination of ingredients.

For the ‘creamy’ dressings based on sour cream or yogurt, oil is usually omitted, but citrus zest and/or juice, herbs, seasonings, and often, a touch of seasoned vinegar is added. Again, the mixture depends on the composition of the salad but the list of probable additives remains generally stable, nuts, seeds, spices etc.

As to compiling the salads themselves, there are two main requirements healthy and fresh, otherwise nearly anything goes. Mandolins make slicing a breeze, and cross sections of the vegetables form their own bedding, so lettuces can be torn and sprinkled among the other items, adding color. Carrots and celery aren’t as visible, red and green onions replace white ones but bell peppers and tomatoes are still regulars, joined by newcomers fennel, zucchini and radishes. I use any vegetables I have, green beans, broccoli, cauliflower and fruits, especially the stone ones and berries, fresh in season, but frozen, dried even leftovers will do. To make the salads more fortifying, I add potatoes, wheat pasta but smaller sizes or broken strands, brown or wild rice and, in winter, I like grilled slices of fresh citrus fruits.

The important thing to remember is that everything is tailor-made to each meal and unless recorded in detail can be replicated but not repeated. Part of the emphasis on freshness, and fun of these meals is the fact that they are unique to the moment and following guidelines is much easier than the demands of a specific recipe. The only way to ‘mess-up’ is to over season the dressing but if you proceed cautiously, consistently tasting you’ll be fine and soon it becomes second nature to whip up a meal in no time.

Actually, combined salad dinners are a win-win solution with autumn and busy winter schedules nearing. The fresh ingredients can be prepped and waiting, chilled in water and a healthy dinner can be on the table in short order with very little effort or mess. Get in some practice now when produce is in and by fall you’ll be an old hand with ideas for ready combinations from your fridge at your fingertips.

It’s also a matter of preference if the dinner is served warm, room temperature or cold. In fact, there are some wonderful recipes for dinners that can be served all three ways and are great for spur-of-the-moment, loose schedules or ‘iffy’ weather problems. I’m talking about the new take on salads which I discussed in detail in the posts of 8/12/15 and 1/26/17. These are not classic ‘dinner salads’ like Cobb and Nicoise, which are recognized dishes, but ones that become part of the entrée in a ‘free-form’ way, resulting in a nutritious and very personalized meal.

The flavor composition of these salads is focused on the meat featured. In this way the meat remains the centerpiece of the entree. The effect is one of elegant simplicity, with a promise of bright, fresh flavor; a dinner able to be totally consumed without guilt, adding the satisfaction of having eaten not just well, but wisely.

The following recipes are examples of these salads. Please understand that they’re more suggestions as to quantity and compatible foods than set dishes. Feel free to change them, remove or add ingredients, or invent new dressings as you like. A knife is still a must, but a mandolin is a handy kitchen tool to easily slice vegetables into even layers for a nicer presentation.

RECIPES

Grilled Steak Salad: Serves 4 (I highly recommend this)
1 lb. boneless sirloin or top round
2 small Japanese eggplants
3 zucchini
2 red bell peppers
2 medium onions
4 oz. button mushroom caps
2 Tbs. lemon juice
2 Tbs. oil
2 oz. snow pea or bean sprouts–optional
1 small head green leaf lettuce
1 cup cooked wild rice
¼ cup olive oil
2 Tbs. balsamic vinegar
½ cup fresh basil leaves sliced thin
Trim meat of fat. Combine juice and oil and marinate beef at least 1 hr. Slice eggplant and lay flat, covered in salt until it ‘sweats’, about 15 min. Rinse well and pat dry. Meanwhile slice zucchini into 1 inch pieces, peppers into ¾ inch strips and onions into thick rings, halve rings and large mushroom caps. Remove beef from marinade, add vegetables and marinate at least 30 min. at room temperature, tossing often. Grill meat on a lightly greased rack about 2 min. on each side to sear. Remove to cooler side of grill and cook an additional 2 min. per side for medium rare. Cool on a plate and slice thinly. Drain vegetables and grill in batches until golden and crisp tender, about 5 min. per batch. Combine balsamic and oil in a bottle and shake well. Arrange meat slices around one edge of each plate. Fill the rest of the plate with torn lettuce leaves topped with the vegetables tossed with the rice. Drizzle with the dressing and garnish with the sprouts, if using, and basil.
This can be served hot as made, or done ahead with the lettuce, meat and garnishes chilled, while the rest is held at room temperature. The meat and vegetables can also be cooked under the broiler.

Shrimp-Avocado Salad: Serves 4
1 lb. cooked large shrimp
2 avocados-peeled, each half cut in 4 slices
(1) 8oz. bag spinach leaves
1 small cucumber thinly sliced
2 large oranges – sections removed and ½ tsp. grated peel
2 oz. watercress
1 cup cooked quinoa
3 Tbs. olive oil
1Tbs.lemon juice
1 ½ Tbs. orange juice
¼ tsp. honey
1 tsp. chopped parsley
Place the last 5 ingredients in a jar and shake well to make the dressing. Arrange the spinach on plates or a large platter, top with watercress, tossed with the quinoa, if using, then onion rings. Place the avocado slices and orange segments in a circle and pile the shrimp in the center. Drizzle with the dressing and garnish with the zested orange peel.
This salad should be served as made, but all the components can be prepped ahead and kept chilled.

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

Lamb Salad with Mint: Serves 4
1-1 ½ lb. boneless lamb—a small rolled leg or tenderloin are best*
1 large head red leaf lettuce
3 scallions sliced diagonally
4 oz. grape tomatoes- halved
1 cup cooked barley–optional
¼ cup olive oil
½ tsp. Dijon mustard
1 Tbs. white wine vinegar
1 Tbs. chopped mint + extra for garnish
½ tsp. sugar
4 oz. crumbled Feta cheese
1 Tbs. oil
¼ cup chopped, toasted pecans or cashews
Combine olive oil, vinegar, mustard, sugar and mint in a jar, add barley, if using, and shake well.
Trim meat well and sauté over medium heat in 1 Tbs. oil until medium rare, about 8 min., turning often, or grill on a lightly oiled rack. Cool meat, thinly slice diagonally and tent until ready to serve. Place the sliced lamb around a platter or plates. Tear the lettuce and toss with tomatoes, scallions and barley with dressing and fill the remainder of the plates. Top with cheese, and garnish with extra mint and nuts.
This like the other dinners can be stored, chilled separately until ready to be served or served warm.
*Note: Very thinly sliced rib chops can be used as well. 12 chops =2 ½ lbs. will yield the same amount of meat as the recipe states, allowing for the weight of the bones. The same cooking directions apply.

Ham and Cabbage: Serves 4—A wonderful ‘special event’ presentation with a baked ham, the salad in a large bowl and the garnishes passed on the side.
1 – 1 ½ lb. Deli ham sliced ¼ inch thick—or freshly carved from a baked ham
8 oz. red cabbage- shredded
8 oz. green cabbage-shredded
2 baked medium sized yams, cooled and torn in bite size pieces
4 scallions thinly sliced
1/3 cup + 1 Tbs. olive oil
3 Tbs. white wine vinegar
½ tsp. Dijon mustard
¼ tsp. sugar
1 Tbs. caraway seeds-divided 1 tsp.in reserve
Combine the last 5 ingredients in a jar and shake to make a dressing. Allow flavors to meld for several hours. The yams can be cooked in a microwave until tender and torn when cool. Toss the yams and cabbage with the dressing. Place in a bowl and garnish with the reserved seeds. Slice the ham at table and pass the salad with extra caraway seeds on the side.
Alternatively, line one side of each plate with sliced ham and fill the rest of the space with the cabbage mix. Garnish with the caraway seeds.

Sweet and Sour Pork Salad: Serves 4
1- 1 ½ lb. pork tenderloin*
2 Tbs. soy sauce
1 Tbs. warm honey
1 Tbs. dry sherry
1 Tbs. oil
8 oz. Chinese cabbage-shredded
1 carrot- shredded with a vegetable peeler
3 scallions thinly sliced diagonally
4 red radishes—thinly sliced
½ cup Bulgar
(1) 15 oz. can pineapple rings-drained, juice reserved
2 Tbs. oil
¼ cup white wine vinegar
1 tsp. brown sugar
1 Tbs. Wasabi cashews if available or toasted chopped walnuts
Marinate the meat in the next 3 ingredients overnight. Sauté pork in the 1 Tbs. oil, basting with the marinade, until just done, about 10 min. or grill on a lightly oiled rack; cool, thinly slice and tent. Meanwhile, measure reserved juice minus 1 Tbs. and add water to make 1 cup. Place ½ cup Bulgar in the juice and allow to sit for 30 min. Combine vinegar, 2 Tbs. oil, 1 Tbs. juice and brown sugar in a jar and shake to make a dressing. Toss the vegetables with the Bulgar. Place the meat slices around the edge of a plate, or to one side, fill the center with the cabbage mix and lay the pineapple rings decoratively on top. Drizzle with the dressing. Garnish with the nuts if using.
*NOTE: Very thin, boneless center-cut chops will do, in the same weight as stated above. The same cooking directions apply.
*NOTE: Most of these recipes are adapted from ones in Confident Cooking’s Sensational Salads published by Konemann.

Sep 5

EASY FALL DINNERS

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

What’s needed are meals which cook quickly and without mess, from pre-bought ingredients, can be served in shifts if necessary and are easy to clean up. These recipes fit those requirements and most are straightforward enough to be started, finished or even made by anyone responsible in a kin. Many of these dishes can also be served at room temp, because summer still has a few weeks of hot weather left.

My post on Sept 7, 2023, entitled Fun Family Dinners, offers 11 more recipes having the same easy, accessible qualifications, except they need more consistent attention during cooking. Also, several should be served hot, upon completion.

Best of all, the dishes in this and the linked post above, are so good, they often become family favorites, ready to make again during rushed times, like the winter holidays, or simply when you need an easy night. If you want even more recipes for this type dinner, click on the waterfall ‘Select Month’ window in the right margin of all blog pages, and choose any September since 2013. You’ll find a post on the subject, but there are too many to list the links individually.

RECIPES

Tortellini all Panna: Serves 4

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

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

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

(1) 10oz. box frozen peas

1 Tbs. butter

1 cup heavy cream – light can be used

Grated Parmesan

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

lb. to 1 1/2lb. ham in 4 slices –packaged round bone slices are fine
(2) 1 lb. bags frozen French cut green beans

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

Chicken Pizza: Serves 4 (1) Pizza

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

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

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

½ cup sour cream

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

1 small onion, halved and sliced thin

1 small green bell pepper in ¾ inch pieces

2 tsp. oil

1/8 tsp. lemon pepper

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

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

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

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

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

(For anyone on a low carbohydrate diet)

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

Stuffed Zucchini: Serves 4

1 lb. ground beef

4 large zucchini

¼ tsp lemon pepper

(3) 8oz cans tomato sauce

1 Tbs. garlic powder- or to taste

2 Tbs. oil

2 tsp. dried oregano

2 tsp. dried basil

½ cup grated Parmesan cheese + to pass

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

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

Mediterranean Fish: Serves 4

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

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

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

½ tsp lemon pepper

2 Tbs. oil

Paprika

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

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

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

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

2 Tbs. oil

½ tsp baking soda

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

¼ tsp salt

¼ tsp curry powder

¼ tsp paprika

Ground pepper to taste

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

½ tsp garlic powder optional

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

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

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

Tuscan Tuna and Bean Salad: Serves 4

6 oz. can solid white tuna in water- drained

16 oz. can cannellini or other white beans

2 plum tomatoes diced

2 tsp. dried basil

Ground black pepper

Salt to taste

1 Tbs. balsamic vinegar

2 Tbs. fresh lemon juice

1 tsp. powdered garlic

1 Tbs. oil

2 Tbs. Dijon or spicy mustard

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

Aug 29

Hot Dogs with Topping Bars Better than Burgers (1)

HOT DOGS and TOPPING BARS

Though Labor Day was initiated in 1882 to honor the working man and evolved into the official end of summer one tradition is unchanged. It’s usually celebrated with an outdoor meal. After WWII, outdoor grills became standard backyard features replacing picnics. The picture of a grill over flames, loaded with burgers on one side and hot dogs on the other became an icon for this American holiday. But about 1970, hot dogs began to fade from that scene. Probably, those little glass boxes with them rotating on spits which appeared on every lunch counter, played a part. Hot dogs became considered a cheap snack.

However, they still had public appeal as proven by a beach snack bar which opened in the 1980s, and has become tradition, in an exclusive New Jersey resort. It serves nothing but pricy hot dogs, offering, in addition to ‘specials’, over 40 toppings mix-and-match. It’s always crowded with a line waiting to be served. People still want ‘dogs’, they just want good ones dressed up-‘gourmatized’ if you will.

This is something to consider today, when Hamburger is so costly and of such poor quality, no longer with the choice of cut, just fat content. If your celebration includes small children who abandon, drop and throw finger foods, that’s an expensive waste. Hot dogs offer a reasonable alternative. To see more recipes for hot dogs go to Sept. 26, 2013.

So give your wallet a break and get credit for innovation. Serve hot dogs with a toppings bar this year. Some of the recipes below suggest specific types of hot dogs, but there are so many varieties on the market, vegan, chicken, beef, classic, that there should be no dietary restriction problems in choosing which one, or ones, to serve.

Hot dogs are now made in so many varieties, classic with pork, beef, turkey, chicken, ~~even veggie, that dietary restrictions no longer apply~~. Some of the recipes below suggest specific dogs, but use your own judgement. Just pick a brand which can hold its own with the topping flavors.

Bun~~s are another option~~. The ~~traditional~~ side-split is most popular, but I’ve always liked the ~~New England~~ style- a slice of bread about 2 inches thick, toasted on both sides and sliced almost through in the center. I think Pepridge Farm carries them. Another option is ~~tortillas.~~ They can be kept in the grill warmer and they were created to hold lots of toppings, so they’re perfect here. I can verify they’re less filling and a lot neater than buns.

Two tips on buns: 1) If the recipe includes melted cheese, prepare several hot dogs and it them snugly into a pan. Place the pan I the grill warmer or a 250 deg. oven for 5-7 min. The cheese evenly melts and the buns crisp.

2) To make a ‘boat’ which holds more toppings, open a bun and laying it flat, make a shallow groove on both sides ending about 1 inch short of the ends.

Finally the toppings; they do take thought at first but if you know the number you’re serving and their general taste preferences, (Do they like spicy? Love cheese? Choose Italian or Mexican?) you’ll soon have the favorite toppings narrowed down. You can always expand for a change or for guests, but the basics of a toppings bar will become pantry staples for quick meals. Once you feel secure, adding extras is easy. See he list of favorite, pantry stable toppings below.

RECIPES

These first 6 recipes are from: https://www.ballparkbrand.com/recipes

Late Summer Dog

15 oz. pack Beef Hot Dogs

1 peach, sliced

8 slices cooked bacon

8 ounces grape tomatoes, halved

¼ cup crumbled goat cheese

Prepare your franks however you like.

Grill the peach slices over high heat. Look for a golden color on all sides. It takes about 30 seconds per side. Nestle the hot dogs and bacon into the buns. Top with peaches, tomatoes and crumbled goat cheese.

Guacamole Dog

15 oz. pack Beef Hot Dogs

2 avocados

½ cup diced red onion

1 lime, juiced

1 tablespoon diced jalapeno

2 tablespoons freshly chopped cilantro

½ cup diced tomatoes

Prepare your franks however you like. Mash the avocados in a mixing bowl. Stir in onion, lime juice, jalapenos, cilantro and tomato. Put the hot dogs in the buns and top with a (generous) scoop of that homemade guacamole

Sweet and Spicy Dog
1 (15 ounces) pack Classic Hot Dogs

1 (13.5 ounces) pack Hawaiian-style hot dog buns

8 slices cooked bacon

Prepare your franks however you like. Put the hot dogs in the buns. Layer with bacon, jelly and blue

cup diced red onion

½ cup diced tomato

2 hard-boiled eggs, diced

¼ cup crumbled blue cheese

¼ cheese, and chow down!

Chopped Salad Dog

15 ounces pack Lean Beef Hot Dogs

1 head romaine lettuce

½ cup balsamic dressing

Prepare franks however you like. Clean the lettuce and separate the leaves. Place the hot dogs into the lettuce 1/2 cup pineapple and pepper jelly or relish

1/4 cup crumbled blue cheese
1/4 cup Balsamic dressing

Prepare the franks as you prefer. Clean the lettuce, separate the leaves and top with onions, tomatoes, eggs and blue cheese.

Finish with a drizzle of balsamic dressing, and enjoy.

Caramelized Onion Dog

15 oz. pack Beef Hot Dogs

1 yellow onion, thinly sliced

4 slices Havarti cheese, cut in half

1 tablespoon freshly chopped thyme

Prepare franks however you like.

Heat a well-oiled skillet over medium-high heat. Cook the sliced onions until tender. Add small amounts of water as you go so they don’t burn. Place the hot dogs in the buns. Layer on the onions and cheese. Finish with a sprinkle of thyme.

Chef’s tip: For a fast solution for caramelized onions, look for sautéed or caramelized onions in your grocery store’s freezer

Chicago Dog

15 ounce pack of Bun Size Classic Hot Dogs

1 (13 ounces) pack Ball Park® hot dog buns

1 tablespoon yellow mustard

1 tablespoon green relish

1 tablespoon chopped raw onions

1 tablespoon fresh tomato

1 pickle spear

Celery salt (to taste)

1 tablespoon sport peppers

Prepare the franks however you like. Put the hot dogs in the buns. Place tomato slices and a pickle spear between the dog and the bun. Load them up with relish, yellow mustard, onions, sport peppers and celery salt.

Here are more recipe suggestions from: https://weekendatthecottage.com/best-hot-dog-recipes/

The I Wish We Were in Hawaii Hot Dog! Grilled pineapple, red onions, and teriyaki sauce.

The Italian-American Hot Dog! Grilled onions and bell peppers, ketchup, and pepperoncinis.

The I Wish We Were in Mexico Hot Dog! Grilled corn, cotija cheese, cilantro, and mayo.

The Chicago Dog! Pickled peppers, diced tomatoes, yellow mustard, and chopped onions

The Deli Dog. Sauerkraut, curry mustard (stir together a little curry powder + Dijon mustard), and everything bagel seasoning.

The Banh-Mi-But-Make-It-A-Hot Dog Dog. Sriracha mayo (literally just stir together sriracha and mayo) jalapeño, pickled carrots, and cilantro.

Bacon Mac&Cheese.bacon, mac &cheese, coleslaw, blue cheese crumbles

Sloppy Joe Dawg: Sloppy Joe sauce, cheese, onions and optional sloppy joe toppings

Tex-Mex. jalapinos, lime-cilantro mayo, Monterey jack cheese, corn salsa

Country Fare. Ketchup, mustard, relish, shredded cheddar, dill pickles, beef chili-optional beans

Pizza Dawg. pizza sauce, mozzarella, sliced green olives, mushrooms onions &peppers.

Suggested supplies to have on hand for impromptu hot dog nights when a quick dinner is needed, from: https://themodernproper.com/hot-dog-toppings
BBQ sauce! Any kind will do.

Chili + hot dog = chili dogs!

Baked Beans with or without bacon, mustard and ketchup

Coleslaw. A quick version can be made with shredded lettuce, mayo, mustard and celery seed

Cheese. Just cheese, any cheese. Shredded. And lots of it.

BLT Dog. Bacon, lettuce, tomato on a hot dog. Don’t skimp on the mayo!

Bacon. Just bacon. Well, maybe some mayo, too.

Sauerkraut. mustard optional

Aug 22

DELICIOUS, STABLE SWEET POTATO SALADS

Potato salad and summer meals, especially those eaten out-doors, like picnics and barbeques, just naturally go together. Yet traditional recipes, with a mayo or cream based sauce are always a cause of concern, because the ingredients do not keep well in hot weather. These dishes must be kept cold from the time they’re made and served still chilled.

In the past few years I’ve discovered, and even created, recipes for potato salad that laugh at the heat. They’re healthy and, mainly, based on vinaigrette dressings which give them plenty of flavor.

I’ve also discovered that using sweet potatoes, in place of white, adds flavor. They have a slightly stronger taste which contrasts with the other ingredients, and can be more easily cooked to crisp-tender which holds up better and they make a colorful presentation.

However, the fact that sweet potatoes have always been associated with the colder seasons rather than summer is a myth. Like other produce, nowadays, they’re available all year. Actually, I bought some on sale in May. Serving them in a salad, especially with grilled meat can be a pleasant surprise. Moreover, since these dishes stay stable at room temperature, they can easily transition into fall menus, even be acceptable as a Thanksgiving ‘portable’ side and several can be heated.

Try some of these potato salads –you’ll be glad you did!!

RECIPES

Quick Sweet Potato Salad: Serves 2
1 large sweet potato in 1inch dice
2 sliced scallions-white and light green parts only
2 Tbs. oil
2 tsp. maple syrup
1 tsp. cider vinegar

Few drops of hot sauce-to taste
1 Tbs. chopped fresh mint
1 Tbs. chopped fresh oregano
1 tsp. lemon thyme or 1/8 tsp. lemon pepper
Cook the potato in ½ cup water in the microwave for 4-5 min. until crisp tender. Rinse with cold water and drain. Add the scallions and mix the oil, syrup, vinegar and hot sauce, if using, Toss dressing with the potatoes and scallions and chill. Add the herbs 30-60 min. before serving, toss lightly and chill.

Sweet Potato Salad with Lime: 4 servings
2 lbs. sweet potatoes
1/3 cup fresh lime juice
1 Tbs. minced fresh ginger
1 jalapeno minced
2Tbs. brown sugar
¼ cup oil
Salt to taste
1/3 cup toasted cashew pieces—OR wasabi coated peanuts roughly chopped
1 Tbs. lime zest
2 Tbs. chopped fresh mint
Cut the potatoes in half if necessary to fit in a single layer in a deep skillet with a lid. Add water to depth of ½ inch. Cover and simmer about 15 min. or until crisp tender—not mushy.—check by pricking them. Peel skins off while warm. Blend the next 4 ingredients adding oil in a stream to make vinaigrette. Season with salt to taste. Pour 1/3 of the vinaigrette in a shallow bowl. Diagonally slice potatoes in ½ inch rounds. Put into the serving bowl and drizzle with the rest of the vinaigrette. Toss gently with a spatula. Mix the last 3 ingredients to pass as a garnish. Will keep for 3 days covered and chilled. Toss gently again and bring to room temperature and garnish just before serving with lime zest, mint and nuts. Do not combine garnish ahead.

Sweet Potato Salad with Maple Dressing: Serves 4—from justalittlebitofbacon.com

3 medium sweet potatoes, peeled and cut into 1 inch dice

¼ cup thinly sliced red onion

½ cup chopped pecans, toasted
~~½ cup craisins~~
4 oz. goat cheese
1 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh parsley

Mustard Maple Dressing

3 Tbs. extra virgin olive oil
1 ½ Tbs. lemon juice
1 tsp. Dijon mustard
1 tsp. maple syrup
½ tsp. kosher salt
Steam the sweet potatoes. Add about 2 inches of water to the bottom of your steamer. When it comes to a boil, add the potatoes to the top and steam for 7-9 minutes. Let the potatoes cool comes to a boil, add the potatoes to the top and steam for 7-9 minutes. Let the potatoes cool until just warm, about 15 minutes.
Put the potatoes in a large serving bowl. Pour the dressing over and toss to combine. Let the potatoes finish cooling. Add the onion, pecans, cranberries, and goat cheese and mix them in. Sprinkle the rosemary and parsley over the top. To toast the pecans, bake for 5 minutes at 350F.
The salad is best eaten soon after assembling it. If you want to make it ahead, cook the sweet potatoes and mix them with the dressing. Then prep the rest of the ingredients, but hold them separate, and toss it all together before serving.

Sweet Potato Salad with Black Beans: Serves 4-6-from naturallyella.com (adapted from the N.Y. Times)
1 lb. sweet potatoes
1 small red onion
3 tablespoons olive oil, divided
1/4 teaspoon salt
Juice and zest from 1 lime
1 clove garlic, minced
1/2 teaspoon chili powder
1 cup cooked black beans, drained and rinsed if using canned
1/2 cup cilantro
1/4 cup Pepitas
Preheat oven to 400˚ F. Peel sweet potatoes, cut into 1/4 inch cubes and place on a sheet tray. Chop onion into 1/4 inch pieces and add to the tray. Drizzle 1 tablespoon olive oil on top and add 1/4 teaspoon of salt. Toss until sweet potatoes are well coated. Spread into a single layer and roast until sweet potatoes are tender and starting to brown, 35 to 40 minutes.
While the sweet potatoes are roasting, combine remaining 2 tablespoons olive oil in a jar with the lime juice, 1 teaspoon lime zest, minced garlic, and chili powder. Shake well.
Once sweet potatoes are done, transfer to a bowl. Add in the black beans, Pepitas, and cilantro. Drizzle with the dressing and toss until salad is combined. This is best done with the sweet potatoes are still warm.
While this salad is already a slight variation of the original recipe, the best variations are in how you can use it (besides just eating it). One note, if you’re in a hurry, you could always steam the sweet potatoes. But roasting them is really key to bringing out the flavor!
Tacos: Heat up a few tortillas, fill with this salad and top with avocado, cheese, and hot sauce. Instant dinner!
Eggs: Make scrambled eggs or an omelet and use this salad as filling (omit the Pepitas for this variation).
Grain Bowl: Serve this salad atop grains. Then drizzle with an avocado cream sauce or a few dashes of hot sauce.

Grilled Peach and Sweet Potato Salad with Honey Balsamic Vinaigrette: Serves 2-from droolworthy.com
1 medium sweet potato, cubed
1 tablespoon olive oil
¼ teaspoon garlic salt
1 ripe peach
1 tablespoon butter
4 cups arugula
1 cup yellow grape tomatoes, halved
¼ cup shelled pistachios
¼ cup chopped celery
4 ounces goat cheese, crumbled

Honey Balsamic Vinaigrette:

½ cup olive oil
2 tablespoons balsamic vinegar
½ tablespoon lime juice
½ tablespoon honey
Salt and pepper
In a bowl, whisk together all vinaigrette ingredients.
Heat olive oil in a skillet over medium heat. Add sweet potato; cook, stirring occasionally, for 10 minutes or until sweet potato is softened and cooked through. Remove the sweet potato and set aside.

IF SAUTEING THE PEACHES:

Cut peach into slices. Melt butter in the skillet over medium heat. Lay peach slices flat in the skillet and cook 3-4 minutes per side or until slightly charred and golden.

IF GRILLING THE PEACHES:

Cut in peach half. Heat grill to high. Brush peaches with butter (you won’t need the full tablespoon) and grill cut-side down until golden brown and cooked through.
To assemble the salad, layer salad bowls with arugula, grape tomatoes, pistachios, celery, goat cheese, warm peach slices and sweet potatoes. Drizzle with dressing. Serve warm immediately or chill for later Salad can be served warm or cold.

Spicy Roasted Sweet Potato and Kale Salad with a Maple Tahini Dressing: Serves 4–from—asaucykitchen.com
1 medium sized sweet potato , peeled and cut into cubes
2 tablespoons extra virgin olive oil
1 tablespoon cumin powder
1 teaspoon cayenne pepper
sea salt
1 large bunch of kale
½ cup chopped cilantro
½ cup (55 grams) pecans, chopped
¼ cup (30 grams) dried cranberries
2 tablespoons tahini
¼ cup (60 ml) extra virgin olive oil
2 teaspoons white wine vinegar
1 teaspoon maple syrup
½ teaspoon kosher salt
Preheat your oven to 400°F/205°C. Add the diced sweet potato to a baking sheet. Drizzle with 1 tablespoon of olive oil then sprinkle the cumin and cayenne over the top. Mix with your hands until the sweet potato is well coated. Sprinkle with salt and bake for 15-20 minutes or until potato is tender. Cut out the tough ribs of the kale and discard. Thinly slice the kale into ribbons and add to a large bowl. Pour 1 tablespoon of extra virgin olive oil over the kale and massage the leaves with your fingers until the leaves become tender and soft. Add the chopped cilantro and toss to combine.
Add the dressing ingredients to a small jar. Shake to mix and taste for more seasoning if desired. Transfer the sweet potato to the bowl of kale. Add the pecans and dried cranberries and drizzle with the tahini dressing.

Sweet Potato Pomegranate & Crispy Quinoa Salad Serves 6- from.com Wendy Polisi.com
2 large sweet potatoes peeled and cubed
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon paprika
½ teaspoon fresh ground black pepper
½ cup quinoa rinsed
1 ½ tablespoons extra virgin olive oil
1 teaspoon sea salt
½ teaspoon fresh ground pepper
Salad
1 small green apple diced
1 tablespoon fresh lemon juice
5 ounces Baby Spinach
1/3 cup pomegranate seeds
1/3 cup walnuts toasted
½ cup balsamic vinegar
1 tablespoon sweetener of choice.
1 tablespoon Dijon Mustard
1 teaspoon minced garlic
½ teaspoon sea salt
¼ teaspoon cayenne pepper
½ cup extra virgin olive oil
Preheat oven to 400 degrees. Toss sweet potatoes with olive oil, paprika, salt and pepper. Place on a parchment-lined baking sheet in a single layer, and roast for 45 minutes, stirring after 20 minutes. Allow to cool slightly.
Meanwhile, in a large skillet combine quinoa, olive oil, 1/2 cup water, salt and pepper. Cook, stirring occasionally, over medium heat for 10 to 16 minutes. Drain on paper towels and allow to cool.
Make the dressing by combining balsamic vinegar, sweetener, Dijon mustard, garlic, sea salt and cayenne pepper in a blender. Add oil in a steady stream and process until emulsified.
Toss apple and lemon juice in a small bowl.
In a large bowl combine spinach, pomegranate seeds, walnuts and apple. Add roasted sweet potatoes, crispy quinoa and toss with the desired amount of dressing.

Tips & Variations :

If you want to crisp the quinoa ahead of time, keep it in a glass jar at room temperature.
1) In place of the pomegranate use dried cranberries. (finding fresh pomegranate can be hit or miss.) . Dried chopped figs are also nice.
2) If you don’t feel like making this with crispy quinoa, don’t sweat it! This Sweet Potato Quinoa Salad is great with cooked quinoa.
3) In place of walnuts try pumpkin seeds or chopped hazelnuts.

Aug 15

SLOW COOKERS IN SUMMER

It’s time to take a fresh look at slow cookers and view them in a different seasonal light because they offer an option to grilling for busy people, especially when it’s too hot to enjoy being outside.. Also they can be a big help in outdoor entertaining especially for kids parties, and act as a safety measure.

Slow cookers were introduced in the 1970s, and their popularity has faded and revived at consistent intervals of about 20 years. Perhaps it’s a generational thing but slow cookers do have staying power. However, they are often regarded as seasonal because slow cooking implies well done food as soups and stews, associated with cold weather.

On the other hand, many of these slowly cooked “winter” dishes are acceptable served chilled. Italians are very fond of Minestrone with kale or spinach and pasta in summer. Many hearty soups can be cooked ahead and served chilled. Cold bean soups, with a salad make excellent warn weather meals. A friend slow cooks pork roasts in barbeque sauce, until meltingly tender, then shreds the meat. Her “Pulled Pork” sandwiches, topped with slaw, tomatoes and other goodies, are the anticipated highlight of her summer parties for all ages. Meatballs are another great yard party favorite, especially in sandwiches for kids or as Hors d’ouvres. They can be made days ahead and frozen, then simmered in sauce and served from a slow cooker.

Another advantage of using slow cookers outdoors was recently pointed out by a neighbor whose yard is her family’s go-to for children’s parties. Frightened as children crowded the grill that there would be some serious burns with all the pushing and shoving, she vowed to serve only cold food or dishes like pulled pork or meatballs which can be spooned onto a bun for children’s gatherings.

Of course, having dinner cooked and totally prepared to serve appeals to our A.S.A.P. mentality especially on a hot night. Another plus in our health conscious lifestyle is that slow cooker preparation restricts use of fats and requires that meats be well trimmed. Also because of the extended cooking time, it welcomes cheaper cuts of meat, which have a lower fat ratio. Slow cooker recipes instructed removing chicken skins long before it became popular or was recommended for healthier diets.

So, just because the food writers move onto more seasonal dishes, you don’t have to store the slow cooker away with the winter coat. Learn the pros and cons of slow cookers, and to get to know your own appliance, different makes and sizes handle tasks differently, and you’ll find ways to use it all year but remember to pick and choose recipes.

This choice doesn’t have to be set in stone either. I’m listing some great summer slow cooker recipes below but I’m also including a conversion chart so you can convert a favorite traditionally cooked recipe you think would be good as a summer meal along with some helpful tips.

1) Remember that slow cookers don’t allow moisture to evaporate as traditional cooking methods do, so reduce the liquid often by half.

2) The best thing to do when adapting a recipe is to find a similar one in the desired cooking method, and compare the ingredient amounts especially the liquid.

3) Vegetables may not cook as fast as the meat, and should be used in smaller sizes or cut in chunks. Examples–baby carrots and, pearl onions in place of regular. Check example recipe for correct size.

4) Though it may be used to keep a cooked dish warm for serving, never reheat in a slow cooker. If food has cooled remove it and always follow the directions for your appliance.

CONVERSION CHART

IF RECIPE SAYS COOK ON LOW COOK ON HIGH

10 to 30 minutes                                    4 to 6 hours                                          1 1/2 to 2 hours
35-45 minutes                                      6 – 10 hours                                         3 – 4 hours
50 minutes to 3 Hours                          8 to 18 hours                                       4 to 6 hours

RECIPES: Sources for several and for inspiration on converting others I turned to The Fix-It and Forget-It Cookbook by Dawn J. Ranck and Phyllis Pellman Good

Honey Wings: Makes 32 pieces
16 chicken wings, tips removed, divided to make drumettes= about 3 lbs.
3cloves minced garlic.
¼ cup oil
2 cups honey
1 cup soy sauce
½ cup ketchup
Rinse wings and dry. Put on a foil lined baking sheet, sprinkle with salt and pepper and broil on an upper rack 20 min. turning once until brown. Place in a slow cooker. Mix the other entire ingredient and pour over chicken. Cook on low 4-5 hrs. or high 2-2 ½ hrs.

Cranberry- Barbequed Chicken: Serves 6-8
3 cups cubed cooked chicken
16 oz. can whole berry cranberry sauce
1 cup barbeque sauce
1/2cup diced celery
½ cup diced onion
Salt and pepper

Put all ingredients in a slow cooker, cover and cook on high 2 hr. or low 5 hrs. Chicken will shred when stirred, or simply ladle out. Serve on rolls, optionally spread with mayonnaise. The addition of lettuce is also optional.

Pork Chalupa: Serves 12-16
3lb.lean pork
3garlic cloves
1Tbs. each dried oregano, cumin and chili powder
40z. can chopped green chilies
1lb. dried pinto beans—soaked overnight in water to cover
For Garnish–Grated cheese-Parmesan, sharp or Jack, Diced tomatoes, chopped onions

Lettuce for bedding
Put pork in bottom of slow cooker add remaining ingredients including beans with water. Add enough water to cover if needed. Cook on high 1 hr. and low 6 hr. Remove meat, shred it and return to pot. Cook on high another hour. Serve bedded on lettuce on plates or rolls with garnishes.

Barbequed Ribs: Serves 4-6*
NOTE: Most recipes for ribs call for pre-cooking them either by browning them on the stove, broiling or baking them to remove the excess fat. They can be done completely in the slow cooker by cooking on high 1 hr. and adding one hour to the total cooking time.
3-4 lb. baby back or country style rib
Salt & pepper
1 large onion diced
1 garlic clove sliced
1 cup barbeque sauce
1 cup Catalina dressing
Season ribs with salt and pepper and brown under broiler. Put ribs in cooker, top with other ingredients and cover with sauce and dressing mixed. Cook on low 6-8 hrs. until done.
*This recipe can be made with a lean roast of equal weight. Cook 1 hr. less, remove meat. shred and return to the pot with ½ cup barbeque sauce, cook remaining hour. Serve spooned on rolls.

Meatballs for Sauce: Serves about 6
This is a recipe I used for the many years I was automatically assigned the meatball sandwich booth at the local elementary school Spring Fair. It makes up well in bulk and can be served in any sauce to fit the occasion. An added tip is that the frozen meatballs can be microwaved 1-2 min alone or with sauce until warm and served as a canapé or over pasta.
Recipe for meatball Sandwiches– Makes 18 meatballs
1 lb. ground meat
1 Tbs. Worcestershire sauce
½ hamburger bun in crumbs
½ small onion in fine dice
1 egg
Salt and pepper to taste
3 cups SAUCE home-made or commercial, any variety-tomato, Alfredo etc.
Combine all the ingredients except the sauce in a large bowl. Mix together well. Roll into balls about 1 ½ inch diameter. Place, well separated, on a foil covered cookie sheet and bake in a preheated 350 degree oven for 18 min. Cool on sheet.
Heat sauce over medium heat in a pan on stove top. Add meatballs and cook 15 minutes until flavors meld and meat is heated through. Serve hot on sliced buns with sauce.
TO FREEZE: Freeze meatballs in an air-tight plastic bag on a flat surface, so they don’t crowd together. Best re-heated in sauce thawed, but can be done frozen –increase cooking time to 20 minutes.

Beef Fajitas: Serves 12
11/2 lb. flank steak or bottom round
1 cup chopped onions
1 green bell pepper sliced lengthwise in ½ inch pieces
1 tsp. EACH powdered garlic, chili, cumin, coriander
8oz. can diced tomatoes
1 jalapeno pepper – chopped
1 Tbs. chopped cilantro
Salt and pepper
(12) 8 inch flour tortillas
TOPPINGS
Sour cream, salsa, guacamole, shredded sharp cheese
Cut meat into 6 pieces. Place in slow cooker with all other ingredients except tortillas and toppings. Cook on low 8-10 hrs. or high 4-5 hrs. Remove meat from cooker and shred. Return to
pot to keep warm. Serve by spooning a portion down the center of a tortilla, adding topping and roll.

Far East Steak Sandwich: Serves 6
1 lb. thin sliced sandwich steaks
2 garlic cloves minced
1 onion thinly sliced
! bell pepper julienned
½ tsp. red pepper flakes
¾ tsp. powdered ginger
3 Tbs. Soy sauce
4 0z can sliced mushrooms drained OR 1 cup fresh
Provolone cheese slices
Put all ingredients but cheese in cooker, cover and cook on low 6-8 hrs. Serve on sub rolls topped with cheese.

Reuben Sandwiches: Serves 4-6
TO COOK CORNED BEEF: Place a 3-4lb piece of corned beef on a slow cooker. Top a sliced garlic clove and about 10 peppercorns. Cover with water and cook on high 4-5hr.until tender. Remove and slice. Proceed as below for sandwiches.
FOR COOKED CORNED BEEF – deli or home cooked
1 lb. sliced corned beef
1 lb. sauerkraut –(2) 15 oz. cans do well

¼ lb. sliced Swiss cheese
1 bottle Thousand Island salad dressing*
Sliced loaf pumpernickel or rye bread:
Drain kraut well and squeeze dry. Layer in cooker in this order, kraut, beef, cheese. Spread bread slices with dressing and spoon cooker contents over them trying to keep layers intact. Serve warm.
*Tartar Sauce with ketchup (2 Tbs. per ½ cup) is a substitute for the dressing.

Corn on the Cob
6-8 ears of corn in husks – more if cooker can hold them without crowding
½ cup water
Cut stems off bottoms so ears can stand upright. Fold back the husks and remove silk and any loose outside leaves. Optionally lightly sprinkle taco seasoning over the kernels. Fold the husks back to cover the corn. Place ears vertically in pot, pour the water over them. Cook on low 2-3 hrs.

Aug 8

AUGUST IS STONE FRUIT TIME

My summer’s blogs wouldn’t be complete without discussing those delicious, succulent stone fruits, peaches, apricots and plums. Not only are they favorites for flavor, but in an age when most fresh produce is available all year, or found in the frozen section, stone fruits are found in markets fresh for just a few weeks and only peaches are frozen. (If you want to learn to freeze them, and other summer items, at home see posts for Feb. 2, 2012, Sept. 22, 2016, Sept.3, 2020 and Sept. 10, 2020) This year, I decided to review past posts and reprint a few recipes I found memorable for ease of prep, taste and presentation.

There are lots more easy, fun delicious recipes on my blog, in too many posts to back-link here. To find them go to Archives, roll the Home Page panorama or use the drop-down menu in the right margin of any blog page and pick August and September of each year.

Stone fruits combine well, not only with other ingredients, but with each other. If there isn’t enough of one type for a recipe, another can often be used to fill the quota. They’re generally interchangeable in recipes especially peaches and nectarines, which are really an antique Chinese variety of peach. Only peaches, of all the stone fruits, have to be skinned before cooking. That’s done as with tomatoes, by dipping in boiling water and peeling off the skin, but don’t remove the skin if grilling, roasting or broiling them, unless they’re to be sliced. Though the end-of-season fruits may be of lesser quality to eat raw, they cook as well, perhaps even better than the lush ones in their prime. Probably it’s due to the fact that they have less water content and the meat is more compact, but heating brings out a ton of flavor.

APRICOTS

In the U.S., apricots are the least visible members of the stone fruit group. Resembling small peaches with a slightly more acidic taste and less juice, apricots are the perfect on-the-go snack, able to be consumed in four bites, leaving no drippy mess.

Native to China, related to plums, apricots date back to 3000 B.C. By the first century A.D. they were established in Armenia, leading to the misconception by Europeans who discovered them there in the 15^thcentury, they were from that region. Smaller and hardier than other stone fruit trees, apricots got an early start in the New World. However, though they can stand extreme cold, they won’t produce in a climate where temperature fluctuates, which is why they grow well in Turkey. They preserve so well that in the U.S we focus on the processed fruit jam, nectar, canned, dried and tend to overlook the fresh.

In 2018, I was determined to find uses for fresh apricots and, being summer, I wanted recipes which didn’t take hours in a hot kitchen. Quick, fresh and easy was my goal. I hope I succeeded. Below is a sampling from that blog and if you want more consult the article. (Aug.9, 2018)

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

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

PLUMS

Plums may be one of the earliest domesticated fruits. The main cultivars, or named species of a plant still cultivated today, have been found around the remains of Neolithic settlements. Unlike other stone fruits, plums seem to have originated in two strains and in two places; one comes from the mountains of Eastern Europe, the other from Asia. Plums are the most widely grown of the stone fruits, and exist in the largest number of verities, including Plouts, which like nectarines are sold as a separate fruit. Interestingly, the major cause of the many verities of plums is due to geographic location, climate and soil, rather than genetic engineering.

Like apricots, plums are most often eaten out-of-hand, dried as prunes, preserved in jams or canned, rather than used as a recipe ingredient and their texture makes them unsuitable for freezing. However, they are excellent additions to fruit cocktails and salads. For more great plum recipes see Aug. 25, 2015

Plum Rustica, or Galette: Serves 6-8- from my book Dinners with Joy
Crust if making: mix
1 ½ cups flour, optionally substitute whole wheat pastry flour for half the regular.
¼ cup sugar
1/3 cup shortening
3 to 4 Tbs. ICE water to form dough
1/3cup chopped toasted almonds or walnuts-optional
Combine sugar and flour. Cut butter into flour mix until texture is like gravel. Add water and form a dough ball. Chill 20 min. then roll to a 12 inch round. Transfer to a parchment or foil covered cookie sheet, or a pizza pan for baking. Optionally, sprinkle 1/3 cup chopped, toasted nuts over the bottom for plums, a sprinkle of cinnamon works for the other fruits.
Depending on size, fill the center with a 1 lb. to 1 ½ lb. fruit, leaving a 2 to 3 inch margin. (Apples pears and peaches should be peeled and sliced. Plums and apricots can be halved and stoned.)
Dot fruit with ½ Tbs. butter. Sprinkle with 1 Tbs. cornstarch, 1 Tbs. sugar and ½ tsp. lemon juice.
Carefully fold edges of pastry up around filling, pleating as you go. The edges can be brushed with cream or egg white and sprinkled with sugar as decoration. Bake at 400 degrees for 30 min. Cool on sheet; preferably on a wire rack. This can be moved to a plate for serving, but as the name implies, it’s a “rustic” or casual pastry, and I like to bake it and serve it in a pizza pan.
NOTE: While still hot, combine ½ cup melted red currant jelly and 1 Tbs. Grand Mariner and pour over the top.

Plum Cake: Serves 8-From Landoll’s Creative Cooking Dessert
1 ½ cups stoned plum halves
¼ cup shortening
¾ cup sugar
2 eggs
½ cup flour
½ cup whole wheat flour
1 tsp. baking powder
salt
¼ cup milk
1tsp.vanilla
Garnish
½ cup chopped pecans
¼ cup brown sugar
½ tsp. cinnamon

Grease and flour a 9 inch square baking pan. Cream butter and sugar, add eggs beating until smooth. Mix flours, salt and baking powder; add alternately with milk to egg mix, beating well. Stir in vanilla. Pour into pan and arrange fruit over top. Combine garnish ingredients and scatter over the fruit. Bake in a preheated 350 deg. oven 30 min. Cool in pan.

PEACHES

Peaches are stars of the season. Like apricots, their origin can be traced back about 3000 years to China. Nectarines are a smooth-skinned peach, and can be substituted for peaches in most recipes. Although peaches have many popular recipes, I wanted to present a different take on them in my post for Aug. 16, 2018. Those 8 recipes are geared to fit three requirements. First, they are easy to prepare in the heat of August needing little or no cooking. Second, they fit the current preference for casual, even rustic presentations. Third, they had to be ‘off the beaten track.’ I didn’t want a repetition of the usual shortcakes, pies and mousse.

The familiar recipes below are new twists on the old standards being made with raw fruit. There are a couple of tips about peaches which will make working with them simpler. Peeling them is a breeze. Just dip them in boiling water for about 10-15 sec., run them under cold water and the skin peels off like a tomato. If they could stand a bit of softening, leave them in the water a minute or two.

I love peaches grilled. They caramelize and get a depth of flavor that really carries a dish. There are many recipes featuring roasted peaches but to simply perk their flavor to use in another dish, place the halves, cut side up, in a baking dish with a bit of water in the bottom and bake in a 425 deg. oven until desired doneness or for 20 min. for fully roasted. They substitute in most recipes and peeling is optional.

PEACHES

Broiled, Grilled or Roasted Peaches or Nectarines
Peaches and nectarines are the favored stone fruits to withstand intense heat without the support of pastry or a pan. Simply halve and pit them, place them on a baking sheet in the oven or directly on the grill and cook them until the juices bubble and the cut edges begin to char. Grilling time depends on the size of the fruit and degree of heat. Roasting is done at 400 deg. for 20 min.
They can be served directly with meat but as a dessert I like to let them marinate a few minutes in a complimentary liqueur or liquor, Peach Brandy, Triple Sec, spiced rum etc., until they form a bit of sauce and then serve them with the sauce and meringues, ice cream or whipped cream.

Serving Suggestions:
1) Top with a scoop of ice cream-try peach. Make a hole in the center with the handle of a wooden spoon and fill cavity with peach liqueur.
2) Top with berries and whipped cream
3) Top with honey or maple syrup
4) Peach Melba-top with vanilla ice cream, place a meringue on either side and spoon over raspberry sauce.

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

ALL FRUITS

The following 4 recipes are crowd pleasers, easy to make and open to virtually any fruit, but especially god with stone fruits. So make it easy on yourself and score a hit with dessert.

Fruit Crisp: Serves 6
9 ripe peach sized fruits sliced, peaches if using peeled
½ cup softened butter
1 cup flour
1 cup sugar
½ tsp. cinnamon
Place fruit in a greased 9 inch baking pan. Sift last 4 ingredients and work in butter until mixture resembles coarse crumbs. Sprinkle over the peaches and bake in a preheated 375 deg. oven 45-50 min. Serve warm or room temp with ice cream or a whipped topping

Angel Nest: Serves 4
Add 1 Tbs. flour and 1 Tbs. cornstarch to just 3 egg whites per cup of sugar. Shape them on an 8 inch round template, using the back of a fork to raise the sides into nests. Bake at 250 degrees for 60 min. Leave in oven for 30 min. Cool on a wire rack. Store in a dry place until ready to use, up to a week. Fill centers with fresh fruit and serve with whipped cream, or topping, on the side. I would imagine these can be made in individual portions, and would be most attractive. Judging by the timing to cook basic meringues, I don’t think there would be much adjustment to the directions either. Something you might want to try.

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

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

Fruit Crisp: Serves 6-8
4-5 cups sliced peaches or nectarines, halved apricots, quartered plums
½ cup melted butter
¾-1 ¼ cups white or light brown sugar-depending on sweetness of fruit
¾ cup flour
¼ tsp. salt
1 tsp. cinnamon or ½ tsp. nutmeg or allspice—depending on choice of fruit
Few drops lemon juice
Place the fruit in an ovenproof bowl or pan the size of a 9 inch pie plate and sprinkle with lemon juice. Stir all the other ingredients into the butter and scatter over the fruit. Bake in a preheated 400deg.oven about 30-40 min. until fruit is done. Cool on a rack and serve spooned into bowls topped with ice cream or whipped topping.

Aug 1

MEET LILLY

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Book 1) Making a Cake for Molly:

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

Book 2) Cookies for an Uncle Overseas:

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

Book 3) Lilly Makes Meringues:

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

Book 4) The Meatball Booth:

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

Book 5) The Luncheon:

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

Book 6) Dinner for Two:

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

Book 7) Kabobs Are Fun and Easy:

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

Book 8) Girl Scouts Get a Zebra Cake:

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

Book 9)* Brian’s Birthday:

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

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