Posts from the ‘Recipes’ Category

Oct 14

WHY AND HOW TO START HOLIDAY PREPPING NOW?

I had always dealt with holidays as they came up but then, several years ago I got a big shoppers’ shock. We decided to prepare Thanksgiving communally and I had drawn desserts. It was October and as I began to consider selections, I noticed all the market flyers had deep specials on things I needed-baking ingredients and dairy products, especially sugars and butter. As I took advantage, I realized those bargains usually appeared closer the holidays and hoped it was an indication of food pricing for the whole season. I still had Christmas to do on my own.

The abundance of specials continued into November, but switched focus to frozen items, holiday needs like cranberry sauce and, of course, turkeys. Traditionally, there had always been lots of specials on products specific to the winter holidays, so I had become confident that the trend would continue in December.

The surprise came the week after Thanksgiving when I shopped for ingredients for Christmas cookies. All the items had not only reverted to the price of several months before but some were actually higher and several products were sold out, not to be restocked soon-several ice cream flavors, colored decorating sugar, red and green inexplicably, poultry seasoning, many dried fruits and nuts. There weren’t even leftover unsold bags of fresh cranberries and the turkeys were 4 times the price of the previous week.

Store managers assured me that the shown prices would hold for the month. One even advised me to take advantage, because costs would probably rise in January and, in fact, they did. I watched the scenario repeated again the next year but by then I had learned our government had ceded all control of America’s food supply to the private sector, in his case international conglomerates. So many crops are now grown all around the world that pricing is determined by global economy and scheduling rather than those of any one nation. For an explanation please see the post Footnote*

I realized that I would have to adapt my holiday food preparations to this new agenda and by October 2014, felt confident enough to share my plans. Since then, I’ve written one or more posts in October every year as I’ve improved my scheduling-some are quite detailed, most include recipes and all are helpful. I’m summarizing them below and all you have to do to get the information, is click the embedded link above the summary.

Please take a look at the last listing for October 8, 2020. It’s a different type of foods to prepare ahead. Social distancing restrictions prompted me to investigate and discuss DIY ways to share your holiday feast with those who would normally be there to enjoy it with you. These are ways to personally say “I miss you’

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

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

October 5, 2017-SHOP HOLIDAY FOODS NOW

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

October 12, 2017-PREPARE HOLIDAY FOODS AHEAD

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

Now you should have at least five links to suppliers who can provide order viagra from india Kamagra tablets to your area of residence. You are advised to keep fiber rich foods discount generic cialis http://djpaulkom.tv/video-da-mafia-6ix-wants-to-know-wheres-da-bud/ in your daily routine. And, cialis soft tabs for this there are many hormone therapy treatments available. The more is that, these djpaulkom.tv order cheap cialis capsules start to show results in few days.

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

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

October 11, 2018– SCHEDULE FOR MAKING HOLIDAY FOOD AHEAD

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

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

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

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

October 8, 2020–HOME KITCHEN HOLIDAY GIFTING 2020-A NEW LOOK
Every year I write about preparing ahead for the holidays, which includes making gifts. This year DIY gifts will have new meanings. They aren’t just personalized ‘Thank You’s or special ways to wish friends a happy holiday. They carry a deeper message, saying “I made this for you because I want you to know I care for and will miss you. I am truly saddened by this situation, pray next year things will be normal again and we will be together.” It’s the thought and effort that goes into making such gifts which really carries the message. The personal touch conveys more than words and fortunately, several will stand up to shipping, because, if this pandemic continues, it will curtail travel. Here are 10 items worth considering.

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

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

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

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

Oct 7

MARVELOUS MUSHROOMS

I love mushrooms, so, lucky for me, I live near Kennett Square, Pennsylvania, a small town on the Delaware boarder. This is the proclaimed Mushroom Capitol of the U.S., possibly of the world, producing over 500,000 lbs. per year, 65% of the mushrooms consumed in North America.

Restaurants for miles around, in both states, feature mushroom dishes and every September there’s a delicious Mushroom Festival in Kennett Square. This year it reminded me that I haven’t discussed them for several years, and now is the perfect time, since they’re considered a fall crop. The reason is, though they’re commercially grown indoors all year, naturally they prefer temperatures between 55-65 deg. the more frequent rains of autumn and the less intense light. No matter the improvements in modern farming, mushrooms have stubbornly stuck to the same requirements.

One of the reasons I love mushrooms is because they are a great way to dress up any vegetable or meat dish. If it happens to be one with a gravy or sauce, especially cream, mushrooms can elevate it to the point of deserving a name. They’re the ‘miracle makeover’ for leftovers. Aside from the fact that mushrooms are delicious in themselves, this ability to glamorize foods makes them a must to have on hand for a holiday season.

Moreover, they have an equal nutritional value to zucchini, are reasonably prices, readily available and easy to prepare. The only prepping fresh mushrooms need is a wipe with a damp cloth. Stubborn soil can be removed by gently swishing them in a bowl of cool water but be sure to dry them on towels. To remove the stem, hold the cap and twist. It will pop off. A thin slice removes a dried tip, if necessary. Often recipes suggest using a spoon to scrape off the gills, but I find they add flavor, preserve structure and allow a bit of space to leaven stuffing.

There are many species of edible mushrooms, but only three, actually two, can do this type of all-purpose work; the common white Button, the Portabella and the Porcini, also called correctly, Baby Bellas. Buttons are uniformly tender and the first choice to use raw. Portabellas, even Babys develop a meaty, nutty taste when cooked, which brings out the best in them.

Buttons and Porcini cooked or raw, marinate well and are the proper size to stuff for appetizers. Large Portabellas are great grilled or broiled as additions to entrees or filled and baked as a main course . Not only do they exceed ‘bite size’, but like many vegetables allowed to fully mature, they’re less tender. The majority of recipes can be made using raw mushrooms as well as commercially packaged or fresh ones that have been processed at home. Processing them at home preserves them, lengthening their shelf which allows advance preparation, a real help during this busy season. Below are the main ways to do that.

Here’s a list of a few of my favorite recipes to serve mushrooms throughout a meal. If you want to see more , visit my postings for Dec. 21, 2017, and Oct. 25, 2018 by selecting those months from th drop down menu in the right margin of any page in this blog.

RECIPES
First a note on how to prepare mushrooms for the most common presentations.

Pickled: Tiny mushrooms, even canned or jarred ones can be pickled by boiling for 2 min. in a solution of 1/3 vinegar of choice and water to cover,1 clove garlic and 1 bay leaf, then marinating for 1-2 days. Serve them, drained, in a bowl with toothpicks.

Marinated: For 1 lb. mushrooms, stems removed first: Mix ` cup white wine vinegar, 2 tsp. oil, 1 clove chopped garlic, 1 tsp. Sage, 2 tsp. parsley, in a bowl. Add mushrooms and let stand 12-48 hrs. stirring occasionally. Serve drained with toothpicks or stuff.

Cooked: Mushrooms cook quickly and become wrinkled and tough when overdone. They can be steamed for about 15 min. in a double boiler with a bit of butter, but the more flavorful ways are to sauté them in butter or oil, or on a buttered cookie sheet, bake for about 8 min, at 375 deg. or broil them for about 5 min. turning once just until they release their juices. Toss them to mix and cool.

People who feel extreme difficulty in concentrating, tadalafil india thinking, drawing conclusion, expressions and recognizing things around them are treated with cognitive-behavioral psychotherapy. Never take the merge of the bulk tadalafil users can say that these medicines are cheap in rate as; the pharmacies invest a very less period of time and that it is also helpful in regulating these symptoms and even controlling the bowel movements. Too much stress will spoil your mood for 5mg cialis online purchased that sexual intercourse. If we talk about online sale viagra amerikabulteni.com the tablets only, these are available in different doses- 25, 50, 100 mg doses.

STUFFED:
Recipe quantities may vary because of difference in mushroom sizes. Additionally, several recipes can be used for raw, processed or cooked. Mushrooms shrink when cooked or pickled. If preparing ahead for guests, remember raw has a shorter shelf life, a few hours at most when stuffed.

My Stuffed Mushrooms: Serves about 24
24 medium-small marinated mushroom caps
4-5 oz. liver pate-I like Sell’s by Underwood Co.*
½ small onion grated
Dijon mustard to taste
Dash lemon pepper
! Tbs. mayonnaise-only enough to smooth
Dash hot sauce or pinch cayenne –optional
Dried parsley to garnish
Mix the liver with the next 5 ingredients, stuff mushrooms and garnish, Serve chilled or at room. temperature.
* ¼ lb. Deli liverwurst may be an acceptable substitute, but test for taste when adding the other ingredients.

Cheese Stuffed Mushrooms: Serves 30- From the Everything Low Carb Cookbook by Patricia M . Brutus
30 medium mushroom caps—steamed or pickled
2/3 cup small curd cottage cheese
3 oz. crumbled Feta cheese
1 lemon pepper to taste
½ tsp. olive oil
1 Tbs. dried dill weed + more to garnish
Mix ingredients 1-5 and stuff mushroom caps. Garnish and serve chilled.

Cream of Mushroom Soup 1: Serves 6
1/3 cup butter
1lb. mushrooms –sliced
1 quart chicken or beef stock
3 Tbs. flour
2 cups heavy cream or half-and-half
Salt and pepper
½ cup sweet or dry sherry-optional
Saute mushrooms in butter until juices render. Add stock, cover and simmer 15 min. Drain mushrooms, return stock to pot, placing ½ cup in a lidded jar, add flour to jar. Puree mushrooms and return to stock . Shake jar to dissolve flour and add to soup. Bring to a simmer, stirring until thickened slightly. Add dairy and seasonings and heat through. Add sherry before serving.

Cream of Mushroom Soup 2: Serves 6
Modifications to above ingredients:
¼ cup butter
1Tbs.flour
1 cup heavy cream or half-and-half
¼ tsp. EACH paprika and caraway seed
½ lb. puff pastry dough
1 egg lightly beaten
Dill weed
Follow the above directions adding the seasonings and sherry with the dairy . Pour soup into 6 custard cups and roll out pastry cutting 6 circles to fit the cup tops and brush the cup edges with egg. Cover the cups with pastry, poke air vents in each and bake at 400 deg.for20 min. until golden. Serve garnished with dill.

Mushroom and Celery Soup: Serves 4- Modified from 400 Soups by Anne Sheasby
4 ½ cups chopped mushrooms
4 thinly sliced celery sticks
3 garlic cloves- mashed
4 Tbs. sherry or white wine
3 cups beef stock
1 tsp. EACH Worcestershire sauce and nutmeg
Salt and pepper
Over low heat, cook the mushrooms, celery, garlic, wine and ½ cup stock about 30 min. covered, until soft. Add I cup stock and puree. Return to pot with the remaining ingredients; bring to a boil, season and serve, garnished with celery leaves.

My Mushrooms in Wine Sauce: Serves 2
12 or 16 large button mushroom caps- stems off and roughly chopped
4 Tbs. butter
½ cup white wine—Vermouth works wells
Salt and pepper
4 thin slices rye bread –toasted—preferable Jewish Rye with seeds
2 Tbs. fresh parsley- chopped R 1 Tbs. dried
Melt 2 Tbs. of the butter and sauté the caps until golden. Remove to a warm oven. Melt the rest of the butter and sauté the stems adding salt and pepper to taste . Add the wine and the rest of the butter and boil a few minute to reduce slightly. Place 2 slices of toast on each plate, divide the mushroom caps equally between the toast slices and pour the sauce over them. Garnish with parsley and serve hot

Library Mushrooms: Serves 4-6
1 lb. medium mushrooms-stems off, large caps sliced in half
2 Tbs. butter
1 Tbs. soy sauce
Sautee mushrooms in butter until beginning to brown, Add soy sauce and toss to mix.* Cover and cook on low 5 min. Serve hot with meat.
*Mushrooms and sauce can be sealed in a foil packet, leaving a steam vent, at this point and heated with the entrée at a later time.

Mushrooms Provincial: Serves 4
1lb. mushrooms-stems off and trimmed
¼ cup oil
2 small cloves garlic crushed
1Tbs . balsamic vinegar
1 Tbs. dried or 2 Tbs. fresh chopped parsley, sage or bay leaves or a mixture of all
4 Tbs. fresh breadcrumbs-optional
Saute the mushroom caps in 2 Tbs. oil until brown. Remove to a plate. Saute the stems, garlic and herbs adding 1 Tbs. oil if needed, on low, for 3 min. Stir in vinegar, mix well and pour over caps. Optionally, sauté bread crumbs in 1 Tbs. oil until golden and scatter over mushroom mix. Can be served at once, but recommended to cover the plate and let stand 1 day for flavors to meld.

Mushrooms Au Gratin: *Serves 4-From the Everything Low Carb Cookbook by Patricia M. Butkus
1 lb. small button mushrooms-stems on and trimmed
Juice of 1 lemon
2 Tbs. brandy
¼ cup oil
1 small shallot chopped
2 Tbs. EACH sour cream, tomato paste, honey and Dijon mustard
Pinch cayenne pepper
Salt and pepper
1 Tbs. bread crumbs
2 Tbs. Gruyere cheese or Monterey Jack
Marinate the mushrooms in the lemon juice and brandy for 10 min. Saute the shallot in the oil for1 min without browning, add the marinade and reduce for 2 min. add the mushrooms and sauté for 2 min . Remove the mushrooms to a shallow casserole. Add the cream, tomato paste, honey, salt, pepper and cayenne to the skillet and boil stirring for 2 min.; add the mustard but do not allow to boil. Pour this sauce over the mushrooms and top with bread crumbs and cheese. Run the dish under a preheated low broiler until golden. Serve hot on toast rounds.
* This can also be served as a side

Portabellas with Seafood Stuffing: Serves 2
4 large portabella mushroom caps
1 cup crabmeat, scallops or cooked, diced fish or shrimp*
¾ cup white sauce**
¼ cup + Bread crumbs
Salt and pepper
1tsp. dried herb of choice- tarragon, dill, bay
1 Tbs. Dry sherry- optional
Grated Parmesan
1Tbs. dried parsley
Mix the seafood, sauce, seasonings and herbs with just enough bread crumbs to bind. Divide the filling among the mushrooms, top with the cheese and garnish with the parsley. Place on a buttered surface, pan or cookie sheet and bake in a preheated 375 deg. oven until puffed and golden. Serve at once.
* Equal portions of chopped chicken, turkey or ham can be substituted. Change herbs and liquor accordingly.
** A bottled white sauce such as Alfredo can be substituted. To make ¾ cup white sauce: Bring 1 ½ Tbs. butter to foaming. Remove from heat and stir in 1 ½ Tbs. flour to make a smooth paste or Roux. Quickly add ¾ cup milk and cook over medium heat, stirring constantly until thickened about 3 min. Do not allow to boil.

Sep 30

A TASTE OF SUMMER TO REMEMBER

It’s the end of September, we’re back in work mode, used to our winter schedules and though the weather is still warm and sunny, we realize the days are much shorter and there’s a nip in the evening air. We realize that summer is truly past and we become nostalgic. The heat waves were ‘hot’ not sweltering and we forget that it ever rained.

It’s the perfect time to use the last of summer’s produce to make foods to brighten up meals on snowy winter days and remind our taste buds that another summer is coming. Luckily, the last of a season’s produce, the under or over ripe pieces, often cook up better than the prime ones.

I’m not talking about heavy duty canning or freezing. These are simply a few easy recipes, mainly condiments, which I like to have on hand to perk up winter meals. They usually cheer up the diners’ mood as well, sparking summer memories and plans for the coming one. Oh yes! And they taste good too!

If you want to preserve more of summer’s bounty please check out my posts for Sept. 10, 2013, Sept. 15, 2016, Sept. 22, 2016, Sept.13, 2018, Sept. 20, 2018, and Sept. 10, 2020.

RECIPES: Yields depend on quantities chosen to work with

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

Mint Sauce: Makes about 24 oz.
Per 1 bunch mint as sold in a market
Strip the leaves, and put in a saucepan. Cover with cider vinegar. Simmer about 8to 10 mins. until leaves are limp. Add sweetener to taste. Sugar is usual, but substitutes can be used as well. Just be sure it’s dissolved. Allow to cool in the pan. Blend until the leaves resemble coarse grains. Bottle and store in a cool, dark place. Keeps indefinitely. Use with lamb, vegetables and in sauces.
TIP: I use salad dressing bottles

Peach Brandy:
Peaches –Alberta suggested
Sugar
Peel the peaches and place them in quart jars. Cover with sugar and allow to stand until sugar is dissolved and peaches render juice. Continue adding sugar and allowing it to dissolve until juice covers peaches. Seal jars with tight lids, wrap them in heavy paper to insulate them and keep out light. Store in a cool, dark place and after 3 months, strain off the juice to serve as a liqueur and slice the peaches as a topping or garnish. Store as any liqueur.
NOTE: To peel the peaches, dip them in boiling water for u to a minute, then puncture the skin with the tip of a paring knife and pull the skin off.

The pills http://icks.org/n/data/ijks/2010-8.pdf purchase cialis are cheaper that the others. The texts of ayurveda describe properties of foxnut or makhanna as follows “makhannam snigdhavrishyam cha garbhasamsthapakam param | Vatapitta haram balyam sheetam pittasradaahanut cialis generika ||” Makhanna increases stickiness of secretions by increasing moisture level in body. So, need not to hesitate, order kamagra jelly online are also kept free viagra samples confidential. This medication contains the active sildenafil pills ingredient Sildenafil Citrate.

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

Green Tomato Chutney: Yield about 3 cups
2 cups chopped green tomato (about 3 medium)
1 cup chopped Granny Smith apple
½ cup sugar
½ cup chopped green bell pepper
½ cup chopped onion
¼ cup cider vinegar
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon minced peeled fresh ginger
½ teaspoon salt
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground red pepper
2 garlic cloves, minced
1 jalapeño pepper, seeded and chopped

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 min. or until thick, stirring frequently. Cool; pour into airtight containers. Can be refrigerated 2 months and frozen 6, but press a piece of plastic wrap over the chutney before adding the lid to prevent contents from becoming watery.

My Easy Plum Granita: Serves 4
2 b. ripe plums-stoned
Water to cover
Sugar to taste-or sweetener
Place the water and sugar in a pot and heat to dissolve sugar-tasting for acceptable sweetness. Add the plums and bring to a boil, reduce heat and simmer until plums are very tender, about 25 min. Add the ginger and allow to cool OR substitute (1) 30 oz. can of purple plums, pits removed, and a pinch ginger, and skip the cooking. Process the fruit to a puree, adding syrup. Place the puree in a sealed container, freeze for 1 hr. and re-blend to properly aerate it. Repeat until entire container is a smooth texture. Keep sealed in the freezer. Keeps as long as a commercial product.
NOTE: This can be made into an elegant dessert by punching a hole in the center of a scoop with a wooden spoon handle and filling it with a complimentary flavored liqueur.

Zucchini: * Is a wonderful vegetable to add surprise to a winter dinner. I like to serve it in
Microwave Ratatouille: Serves 2-3
1 medium zucchini frozen in slices-thawed
1 medium onion in 1/8ths
(1) 14.5 oz. can diced tomatoes (with seasonings optional)
1 Tbs. oil
Garlic powder, salt and pepper optional
Microwave the onion in the oil 1 ½ min. in a bowl. Add the zucchini and tomatoes and microwave 2 min. Serve hot.
*Due to high water content, zucchini doesn’t freeze well. Whole or in prepared dishes, it deflates when thawed. I’ve had success freezing ¼ inch thick slices by plunging them first into boiling water for 1 min. then into ICE water for 2 min. drying them on towels and freezing them on a cookie sheet before bagging.

Corn:
Frozen yellow corn is readily available in markets, but real corn lovers like white and that’s a DIY project but don’t worry it’s easy. I come from a state famous for its white table corn. My Mother-in-Law taught me to brace the bottom of each corn cob in the center of a tube pan. Using a sharp knife, slice off the kernels, letting them fall into the pan. She used 1 cup bags to package which she considered a single portion or the amount usually required for adding to 4 portion dishes. She stored the small bags in larger plastic containers. Corn is a great addition to Chili, soups and stews.

Tips on Freezing Vegetables: Make sure items are clean. ‘Blanch’ by dipping into boiling water long enough to brighten color and take the rawness off. This varies with each individual product. For zucchini slices it’s a few seconds, for corn on cob it’s about 5 min. Run the produce under COLD water to stop the cooking and lay on paper towels to dry completely. Now is the time to strip the corn cob
Cover cookie sheets with waxed paper, spread the pieces out without overlapping and freeze the produce according to your freezer’s rate, usually between 40-60 min. The reason for freezing the produce on cookie sheets is to capture color, freshness and taste. The reason to take pains to be sure there’s no overlapping is to avoid clumping and damage in storing, as well as to make it easy to remove a desired portion. It’s important the packaging maintain these assets.
1.Use zip lock bags or square plastic boxes with secure lids.
2.Do not let the items thaw, package for storage quickly
3.Place the items in the containers individually, not overlapping
4.If layering is necessary to fill the container, separate them with accordion-like folds of waxed paper-not plastic wrap
5. Corn is best in bags and should be spread to an even thickness
6. Make room in the freezer to store these containers flat, even stacked, but never on end, allowing the contents to clump together

Cooking: Because these items have been blanched and domestically frozen, which takes more time than the commercial flash method, they take a few minutes less time to cook.

Sep 23

WHY I LOVE MERINGUES?

First, I want to remind everyone that October is the month to find the best prices on many items needed for the holidays, especially baking supplies, including decorative sugars, seasonings, nuts, candied fruits, spices and butter. I know this sounds premature but by November the ‘specials’ begin to disappear and by Thanksgiving most of these products are sold out and not restocked for the holidays. I learned this several years ago when I waited until December to buy for Christmas dishes including the cookies and other desserts, frozen vegetables, even poultry seasoning. Things were either higher priced than weeks before or simply not there. The following years proved this to be a marketing pattern. So start paying attention now.

The subject of preparing dishes ahead to avoid stress later brings me to why I love meringues, they’re easy to make, fun to work with and have a long shelf life. This last asset is why I chose them for this week’s topic. If kept airtight, they can be made weeks in advance of an event and save a ton of work.

Once very popular, meringues lost favor partly because they don’t freeze and are too fragile to ship, both detriments in today’s world, but mainly because of Salmonella. Most people associated the name with the uncooked version used to top cream pies. Let me be clear. The following recipes are all cooked and perfectly safe. Actually meringue topping can be quite safe too if baked until the top is golden. Each year, I make a pumpkin meringue pie, but I place it in a 500 deg. oven for 5 min.to brown the top and cook the eggs, then let it cool to set.

Winton’s Meringue Powder, mainly sold in craft stores like A .C. Moore, is an alternative to using raw eggs and can be eaten in an uncooked topping. However, I prefer made-from-scratch meringue. It’s lighter in texture and appearance, easier to prep, and since recipes, other than topping, require cooking, no more time-consuming.

Meringues are baked in a low, 250 deg. oven for a couple of hours, until a hard shell forms. It’s the shell that allows meringues to hold a shape and makes them so versatile. Piped into rosettes, shaped into swans, simply spooned onto a baking sheet, they are wonderful small treats. Shaped into pie shells, cake layers, parfait cups and even bird’s nests, meringues can turn other ingredients into elegant dessert presentations.

Better yet, meringues are fat- free, so they’re low in cholesterol as well as in calories and gluten free. With fruit they’re the perfect healthy dessert and by replacing batter or dough, remove some of the guilt from ice cream and custard fillings. Best of all, they are truly simple to make needing only a bowl and a beater. Once in the oven they demand to be left alone until done. That sounds more like a modern approach to cooking than an antiquated item to me.

Meringues are perfect all year long. They appear frosty giving them a seasonal appeal in cold weather and a have cooling icy appeal when it’s warm. I’ve modified these recipes to adapt them to the coming fall and winter holidays to start you thinking ahead and save you work.

RECIPES

Basic French Meringues: Yield about 25 small or 12 large–recipe doubles or triples easily
IMPORTANT The only thing to beware of is that egg whites will not beat if there is even a trace of any other substance, including water but especially egg yolk, on the beaters or in the bowl.
TIP: egg whites beat better at room temperature.
Cookie Sheet and Waxed Paper:
2 egg whites
½ cup sugar
2 drops cider vinegar
½ tsp. flavoring**
Cover the cookie sheet with the waxed paper . Carefully separate the eggs, putting the whites in a clean, dry bowl. It might be wise to break them separately, over another bowl, then transfer each white into the beating bowl. That way, if there’s a bit of yoke in the last white, you don’t have to start over. With clean, dry beaters, beat the eggs until they form soft peaks, @ 1 ½ – 2 min. Still beating, add the vinegar, gradually pour in the sugar, and continue beating until glossy peaks form when you lift the beaters. Add the flavoring, beat to mix.
Preheat the oven to 250 degrees. Drop the meringue batter on the covered cookie sheet by the teaspoon or soupspoon depending on desired size, forming little mounds about 2 inches apart; cook 1 hour. While still slightly warm, remove the meringues from the paper, and allow to cool on a rack.
** Vanilla is usual if used with other ingredients. I like Maple to serve as individual treats. It’s also great in autumn to give a seasonal presentation and taste.

VARIATIONS

Milano Style Cookies

Place the batter on the paper lined sheet with teaspoons or tablespoons maintaining the egg shape of the spoon. Bake as directed in the master recipe. When cool, spread jam or icing of choice on the flat side of half the meringues and cover with the remaining halves.

Fruit Parfaits

Mound the meringue in high piles on the cookie sheet and make deep wells in the center of each with the back of a spoon. Bake as directed in the master recipe and before serving fill the wells with fresh fruit, pie filling and/or custard. For extra stability try the recipe below for nests.

Meringue Rounds:

But, at the same time it is true fact that it is equally effective as the brand was and the check out now now pill sildenafil was none but the term generic before the brand name. As should be obvious, each one buy soft cialis medication has it exceptional positives and negatives. The damaged smooth muscles of the penis is actually hidden inside viagra in usa online the body itself. Ayurveda considers sexual pleasure as an important part of a child’s annual checkup that can tadalafil mastercard detect a learning disability.

Use plates to draw templates on waxed paper. The rounds can be layered like cake separated by different fillings. Cook as for meringues in the recipe above.

Angel Nests:

Add 1 Tbs. flour and 1 Tbs. cornstarch to just 3 egg whites per cup of sugar. Shape them on a 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. These can also be made in individual portions, and are 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.

Meringue Pie Shells

Follow the directions for the Angel Nests above. Line 3 pie tins with waxed paper and bake as directed. Reducing the recipe by 1/3 if only one shell is needed. Fill with custard, fruit or mousse. If made ahead and stored, best to return cooled meringue to the pan to prevent breaking.

Meringue topping

Beat 2 egg whites until soft peaks form; add a drop of cider vinegar and continue beating gradually adding ¼ cup sugar until stiff, glossy peaks form. Casually spread the meringue over the top of the cooled pie and place in a 300 deg. oven for 20 min. until the top browns slightly.

SEASONAL FILLINGS for Fall and Winter Events
1.For Nest, Tortes, Pies and Shells
Pumpkin custard, Pistachio pudding, raw strawberries, Peeled and cored pear halves or apple slices or cubes, microwaved 3-5 min. until crisp tender with a bit of water, cinnamon and sugar, homemade cranberry sauce recipes with reduced liquid amounts. The fruit filings can benefit from the addition of raisins and/or nuts.
NOTE: For a delicious filling for all fall and winter holidays, see the Cranberry-Pear Compote recipe by clicking on this link November 29, 2018.
2. For Milano Cookies
Substitute melted butterscotch chips for the chocolate centers OR add a pinch of cinnamon to the chocolate

DECORATING and FLAVORING TIPS-To be added while mixing or before baking

1.Maple flavoring is always good with pumpkin, apple and pear.
2. Peppermint flavoring can be used with the plain or Milano type-chocolate cookies. Melted butterscotch chips are a good alternative filling.
3. Food coloring can give special effects, but be sparing. This batter is like a white page. A drop on a knife swirled through the batter gives a pretty marble effect.
4. Colored decorating sugar is probably the most effective decoration, Cinnamon is good for Thanksgiving.
5. Finely chopped nuts, and flavor chips add flavor, texture and interest. For chocolate or butterscotch chips add ½ cup mini chips. For nuts add ¼ cup. Generally, for dried fruits the recipe and baking directions change, so it’s best to Google your specific choice.

The Following are seasonal renditions of traditional desserts. For the original recipes see the post for May16, 2019.

Fruit Melba: Per portion
1 large scoop ice cream-vanilla is customary but utter pecan is an option with apples.
2 meringues-see recipe above*
1 pear half or apple half microwave prepared as instructed above.
3 Tb. warmed whole berry cranberry sauce and/or ‘Wet Nuts’ jarred sundae topping
Place the fruit in the bottom of a dessert dish, top with ice cream. Press a meringue into each side of the ice cream scoop and pour the sauce over

Fruit Gateau: Serves 6
3 ½ cups mixed berries or diced, skinned soft fruit-if using large strawberries chop to size—omit if using my ice cream recipe below.
3 cups ice cream- flavor optional–Suggestion-My Cranberry, Orange Walnut Ice Cream-Recipe below*
2 Tbs. powdered sugar—also omit if using my ice cream recipe
4 oz. meringues = 1 per cup of other ingredients or 6 here
Dampen a 2 lb. loaf pan and line it with waxed paper. Put the fruit in a bowl with the sugar and toss until it begins to break up but don’t let it get mushy. Put the ice cream in another bowl and break it up with a fork. Add the broken meringues and the fruit. Fold the ingredients together until lightly marbled. Pack the mixture into the prepared pan and press down lightly to level. Cover and freeze overnight. To serve, invert on a plate, remove wrap and slice.
* Cranberry Orange Walnut Ice Cream: Serves 6- quick and easy to make.
2 cups cranberries
¾ cup sugar
1 orange –quartered, seeds removed
½ cup chopped, toasted walnuts
1 pint vanilla ice cream- softened
Coarsely chop berries and orange, with rind. Stir in sugar and blend fruit mix, making sure the orange rind is pulverized, add walnuts and stir into softened ice cream. Pour into a mold and freeze until firm. Unmold and serve garnished with cranberries and walnuts. Or a couple of hours before serving fill a decorative freezer-proof bowl with individual scoops of ice cream and spoon them into dessert dishes at table
*This ice cream recipe is packed with fruit. I love it this way but some people, especially children, may prefer it if the quantity of vanilla ice cream is doubled in proportion to the fruit.
NOTE: Keeps as long as commercial ice cream in the freezer.

**NOTE: This dessert is delicious with an interesting texture. However, it’s difficult to slice. I think I’ll make it in individual molds from now on, perhaps even use muffin cups

Fruit Torte: Serves 6
(3) 9 inch meringue rounds-see directions above
2 lbs. apples or pears peeled, cored, sliced and microwaved as described above
4 Tbs. raisins or craisins-microwaved with the fruit
(1) 8oz. tub whipped topping
(1) 8 oz. brick cream cheese
½ tsp. cinnamon for apples
¼ tsp. ginger for pears
Maple flavoring –to taste
1 Tbs. toasted, chopped pecans or walnuts –for garnish
Beat the topping and cheese together, with maple flavoring if using, until smooth. Reserve 3 Tbs. and spread the rest equally across the tops of 2 rounds. Combine fruit(s) of choice and arrange half evenly on one cheese covered round. Place the other cheese covered round, cheese side up on top, and arrange the rest of the fruit over. Smear the reserved cheese in a circle on one side of the 3^rd. round and place on the other 2-cheese side up. Garnish with nuts scattered over the smeared cheese.

Sep 16

FUN FAMILY DINNERS

I believe cooking is a great tool for bonding, especially with children and have written books on the subject: The Lilly Likes to Cook series and Can I help? However it’s also a wonderful way to bring a family together for the same reasons. It provides a shared project, with quick and enjoyable rewards.

Moreover, cooking together can be valuable experience in other ways for both children and adults. Familiarity with the kitchen, cooking procedures and awareness of one’s abilities is a safety measure. It also provides a basic knowledge for young people to build on when they go out on their own, prepares adults to pinch-hit should the need arise, and, hopefully, inspires others to offer to help on a regular basis.

However, anticipation is your drawing card. To get support, you have to start with a fun meal, a meal everyone likes and can look forward to eating. I’ve given 7 recipes below from my book Dinners With Joy. All are casual, fun type meals for 4 servings, but with ingredient amounts easily adjusted to your requirements. One or more should appeal to your family and hopefully start a new family tradition.

RECIPES

Spaghetti: This is a Tuscan recipe, simpler, quicker and healthier than most. Sauce freezes very well, so make extra to have on hand-reheat in microwave
1 lb. ground sausage-or a ½ lb. sausage mixed with
½ lb. ground beef or ground turkey
(1) 28 oz. can crushed tomatoes

2 Tbs. oil

2 small carrots peeled and sliced thin (1/8 to 1/16 inch)*

½ cup raisins

2 tsp garlic powder – or to taste

1 Tbs. dried oregano

1 Tsp. dried basil

1 tsp pepper and salt to taste
¼ tsp. crushed red pepper, or to taste-optional

1 lb. spaghetti or angel hair pasta.

Grated Parmesan

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

Suggested sides; The traditional of course! A tossed or plain green salad, with a vinaigrette dressing, and a loaf of bread – plain, buttered or garlic.
*NOTE: Use a mandolin or grater if concerned about knife skills

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

1 cup chopped onion

1 envelope Taco seasoning mix

Salt and pepper to taste

(1) 4 oz. can green chilies drained

2 cups milk

4 eggs

1 cup self-rising flour—Bisquick or Jiffy

¼ tsp. baking powder

2 tomatoes peeled and sliced

1 cup Sharp cheese shredded

Sour cream

Chopped lettuce

Chopped onion

Cooking spray

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

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

2 inch strips

1 red bell pepper julienne

1 green bell pepper julienne

2 medium onions halved and sliced thin

3 Tbs. cooking oil

1tsp coriander

1tsp cumin

Salt and pepper

(8) 8” flour tortillas

(1) 8 oz. jar salsa

(1) 8 oz. container guacamole

1 cup sour cream

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

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

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

To eat a fajita—Lay a tortilla flat on your plate, and spoon the meat mixture in a line across the center of the tortilla parallel to you, leaving a 2inch margin on each end. The julienne cuts make this easy. Put on the toppings of your choice—I like them all—and fold those short sides over the filling squaring them off. Then roll the first long side, the one near you, over the filling, then roll the whole thing over on the other side to make a compact bundle—–and enjoy ! ! !
Sides aren’t necessary tonight, but a salad of greens is nice.

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

Therefore, if neurological disorder is the cause for erectile dysfunction, coconut water will be very prices viagra effective. But the good news is there is no patent protection viagra sale act. If you want to access the generic tadalafil canada correct solutions. Sixth, this drug can cute-n-tiny.com order generic levitra provide cure to erectile dysfunction once you start with the medication.

8 oz. hamburger

¼ tsp ground cumin

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

(6) 6 inch whole wheat tortillas

½ cup sour cream

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

(1) 4oz can green chilies

2 Tbs. chopped fresh cilantro

8oz shredded Monterey Jack cheese

Non stick cooking spray

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

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

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

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

6 Tbs. flour

1 garlic clove cut in half

4 cups dry white wine

6 Tbs. brandy

Dash salt

Ground nutmeg

Ground black pepper

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

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

MONTE CARLO SANDWICHES
½ lb. cooked ham – sliced

½ lb. cooked White meat turkey – sliced

½ lb. Swiss cheese- sliced

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

Mayonnaise

Dijon or spicy Brown mustard

3 eggs

1 cup – possibly more – milk

4 Tbs. butter – at least

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

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

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

Frittata: 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
4 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.

Suggested sides: 1)Core and cut in large pieces enough fresh tomatoes to allow a cup per portion. Allow them to marinate at least 30 min. in 2 Tbs. Olive oil, 2 tsp. garlic powder, 1 Tbs. dried basil and salt to taste.

2)Bread, rolls or a package of muffin mix, made as directed, with perhaps ¼ cup raisins or other dried fruit incorporated. Pour the batter into a greased 9×3 inch pan, or one of equal capacity, top with 1 Tbs. sugar and a sprinkling of cinnamon. Bake as directed, usually 15 to 18 min.

Sep 9

9 DINNERS TO START FALL RIGHT

There are two Falls. There’s the seasonal one when the leaves turn color and the air becomes increasingly brisk. Then there’s the calendar one that that arrives like a sledgehammer Labor Day week, expecting us to change our wardrobe, lifestyle and attitude in 72 hours. The weather can be just as warm and sunny but on Monday it beckons us to come out and enjoy it and by Wednesday it simply makes the commute easier.

Classes have begun, winter work agendas are implanted and we’re busy arranging our schedules to accommodate committee meetings and organization events. Dinner is no longer a casual summer get-together but once again a problem to plan and fit into everyone’s schedule.

Each year I’ve written an article on Back-to-School Dinners, recommending recipes which were easy to prep, quick to cook and could be served in shifts, if necessary. However, this year is different. More people are working from home, and more people are cooking, used to having family members around and hopefully helping.

So I’m giving 3 sets of 3 recipes each–All serve 4 and 7 are from my book Dinners With Joy. The First is 1-pot meals, ready in 30 min. including prep, which anyone can do. The Second is also of easy prep and quick cook recipes, but they can be made a day or two ahead and served in shifts. The Third is 3 recipes, again easy prep, but made in advance, perhaps in spare time over a weekend, and fast cooking without thawing, frozen for that night when you truly don’t know “What’s for dinner?”

RECIPES

GROUP I

Tortellini all Panna

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

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

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

(1) 10oz. box frozen peas

1 Tbs. butter

1 cup heavy cream – light can be used

Grated Parmesan

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

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

Chicken Pizza

(1) 16 inch pizza shell, I like the ones prepared and sold in envelopes rather than the frozen*

2 boneless, skinless chicken breasts cooked and cut in ¾ inch pieces 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.

Group II

Stuffed Zucchini

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.

Fish and cute-n-tiny.com canadian pharmacy for viagra Seafood Crude clams: Long viewed as a Spanish fly, clams are elevated in zinc, which raises sperm and testosterone processing. It is always said to be that having best and order tadalafil from india healthy sexual sessions are essential for a good relationship and if you want to avoid most of your stress hormones decreases, and Your muscles relax. These herbal detox supplements cheapest cialis generic are efficient in deep cleansing of the liver. Seek out experiences that help you not cialis pills for sale take yourself so seriously.

Fish Rings
These freeze well using fresh fish, and can be cooked frozen, simply add 6 to 8 mins. more cooking time. Otherwise, just use frozen filets, thawed.

4 large firm white fish fillets- Flounder or Tilapia– divided in half lengthwise

(2)10oz boxes of frozen chopped spinach – thawed and drained –

2 eggs

2 envelopes chicken bouillon granules OR

2envelopes beef bouillon granules

Ground nutmeg

2 tsp butter

1 lemon quartered

Toothpicks

In a bowl, mix the bouillon packets and the eggs with the spinach making sure they’re well combined. Divide the mixture into 8 portions, and roll a strip of flounder around each, tail end over the thicker one, leaving enough overlap to secure with a toothpick.

Preheat oven to 350 degrees, and melt the butter in an ovenproof dish large enough to hold the fish rolls comfortably. You may need a spatula to transfer the rolls to the dish, but be sure they are upright and the sides are straight. Sprinkle the tops with nutmeg, and bake @ 20-25 min. until fish is very white and opaque, and eggs bubble out of the top making a white foamy sauce. Serve at once with pan juices. Garnish with lemon wedges.

If Using Fresh Fish-To Freeze-Prepare up to point of baking. .Cover as directed and freeze for up to 2 weeks. Uncover and bake as directed above, adding 6-8 min to cooking time or until eggs bubble and form a sauce-like topping.

Glamorous Ham Casserole 2 cups cooked rice – suggest packaged pre-cooked product, Uncle Ben’s or Zataran’s
2 cups cooked ham in ½ inch dice. About ¾ lb. OR 3 thick slices from the Deli. Smoked Turkey or Turkey Ham will do as well

2 eggs beaten

2 plum or small tomatoes in large dice

1/3 cup green bell pepper diced

¼ cup diced onion

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

2 Tbs. melted butter

Paprika and parsley to garnish

The pre-cooked rice packets only take a couple of minutes in the microwave-if you are using leftover rice, or making your own, do not use the minute type.

Combine all ingredients, except last three, in a lightly greased 2 qt. casserole. Stir to mix well. Combine butter and bread crumbs, sprinkle over top. Decorate with parsley and paprika. Bake 350 degrees for 45 min or until nicely browned and bubbly.

Group III

Mediterranean Fish

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.

Pork Chops Basil*

(8) ½ inch thick center pork chops well-trimmed

½ cup flour

1 Tbs. garlic powder

2 Tbs. dried basil

½ a small can frozen orange juice concentrate

Water to dilute juice

¼ cup cream sherry or Madera

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 3/4 hour. Remove from oven, turn on broiler, and avoiding steam, lift foil. Dilute orange juice with the wine 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.

Lemon-Honey Chicken Breasts*
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 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.

*NOTE: A suggestion for delicious, complimentary sides for these 2 entrees, which can be ready when they are, would be microwave baked sweet potatoes and a frozen green vegetable such as broccoli flowerets, green beans or asparagus.

Sep 2

PRICE INCREASE FOR THE SAME DINNER 2015-2021

On Sept. 3, 2015, I wrote about participating in a charity auction box dinner. The only rules for my contribution were that a dessert be included, need for utensils be minimal and that the choice of dishes easily consumed. I chose oven fried, Garlic Dusted Chicken, Chili-Lime Sweet Potato Salad, Balsamic Marinated Green Beans and Peach-Plum Pie. Back then I was able to include a tossed green salad for a total cost of under $12.00 or to be precise for $11.65.

Although I don’t usually post full menus, I decided to write about this dinner as an exercise keeping costs down while organizing a full, company acceptable meal in September 2015. Four years later I re-created the dinner to study price changes. On Sept. 1, 2019 I reported that I could bring in the meal for under $16.00, actually $15.15, if I omitted the salad.

Only two years have passed but I thought it would be interesting to duplicate this meal again and learn today’s cost, especially in view of the pandemic’s financial repercussions. Again by omitting the original salad, I could duplicate the dinner for $18.90. That’s a steady price increase of, roughly, $1.35 per year, indifferent to any economic problems caused by Covid. It proves the validity of the forecasted 5%-7% increase in prices for the foreseeable future, independent of our national economic situation. The explanation is provided in the footnote below. *

I include the recipes and the accountings from each of the three years in this post, please note the resources are the same. For the consumers this forecast means that either income keeps pace with the prices or changes are needed in shopping practices to maintain nutritional standards. Most people find food shopping time consuming and stressful even without financial boundaries. This prediction will ramp up the anxiety each year.

As a personal chef service owner, I deal with shopping for multiple meals on a daily basis and have developed a system to save time, stress and money, without clipping coupons, chasing sales or changing markets. I simply didn’t have time for that. The system worked so well, I applied it to my personal food shopping, then shared it with friends who were equally pleased with the results. I’m currently turning my system into a course but meanwhile check out the summary here: January 14, 2021.

ACCOUNTINGS

2015-Sources Redner’s Supermarkets, Local Farmer’s Market
Chicken @ $0.98 lb. family pack 3lb or more was $4.22 -10 thighs in pack=$0.42 each= $1.68
Chicken @ $1.18 lb.- 6 drums $2.89
Fresh green beans $1.00
Lettuce – 1 head iceberg $1.28
3 Sweet potatoes @ $1.08 lb. . $2.36
Peaches and Plums @ $0.68 lb. 6 items, 3 each $2.44
TOTAL——————- $11.65

2019-Sources Aldi’s Market, Local Farmer’s Market
Chicken @$0 .88 –family pack-6.03lb. =$5.50
Green Beans $1.19 per fresh pack =$2.38
Sweet Potatoes @$0.78lb. -3lb. =$2.34
Peaches &Plums @$0.98lb.-3.5lb=$3.43
2 limes@$0.25 each =$0.50
Cashew nuts-1 pkg.-$1.00
Total—————–$15.15

2021– Sources Aldi’s Markets. Local Farmer’s Market
Chicken @ $0.99-family pack-6.20 lb. = $6.40
Green Beans @$1.49 lb. 2 lb. =$2.98
Sweet Potatoes @0.78 lb. 3 lb. =$2.34
Peaches &Plums @$1.28 lb.-3.5 lb. =$4.48
2 limes @ $0.50 each = $1.00
Cashew nuts-1 pkg. $1.00
Total—————— $18.20

Due to cheap levitra 20mg djpaulkom.tv erectile dysfunction the man faces erectile dysfunction. It seems that Brazil is on line levitra continue reading to find out more the place to watch. Moreover, estrogen hormone and sex hormones play a major role that helps in developing and maintaining a conversation. viagra 100mg sildenafil In today’s world of careless lifestyles and hectic work schedules, almost every one of us is prone to unavoidable cialis generika 40mg http://djpaulkom.tv/dj-paul-hangover-how-to-cook-roasted-potatoes/ stress 24/7.

RECIPES
Teriyaki Basted Garlic Dusted Chicken: Serves 6
6 chicken pieces, breast thighs, drums or one whole roasting chicken
About 1 Tbs. Teriyaki sauce per piece, or side of chicken, less for drums + 2 Tbs.
2 tsp. garlic powder –more if needed
½ envelope chicken bouillon
2 cups water – estimate
Salt for brining
Rinse and clean chicken well . Place in enough water to cover and add 2 Tbs. salt to make brine and soak for at least 15min. Rinse well. Lift skin from meat with a rounded utensil like a butter knife, and fill each pocket with Teriyaki Sauce. Place chicken pieces in an ovenproof pan, large enough to fit comfortably. Add 11/2 to 2 cups water to measure 11/2 inches in the pan. Sprinkle the bouillon on the water, add 1-2Tbs. Teriyaki sauce and sprinkle ½ tsp. of garlic powder on each of the pieces, more if needed for a good dusting. Best baked in a 350 degree oven for 1 hr., but can be done at 375 degrees for 45min. Maintain water level but do not baste. Serve with pan juices on the side or remove from pan and allow to come to room temperature, Optionally, strain and chill pan juice to make aspic to serve on the side.

Lemon Seasoned Fresh String Beans: Serves 6-8
(2) 1lb. pkgs. fresh whole green beans
2 tsp. olive oil
1 1/2tsp. chicken bouillon granules
2 Tbs. chopped lemon balm leaves
OR if fresh herbs aren’t available use vinaigrette recipe below
Cook beans as per package directions, drain and toss with oil, seasonings and herbs, if using . Serve warm or chilled.

Sweet Potato Salad with Lime: 6 servings (Substitutions noted)
2 lbs. sweet potatoes
1/3 cup fresh lime juice – (I used ¼ cup concentrated+ water to equal 1/3 cup.)
1 Tbs. minced fresh ginger – (I used a rounded ½ tsp. powdered)
1 jalapeno minced- (I used a few drops of hot sauce)
2Tbs. brown sugar
¼ cup oil
Salt to taste
1/3 cup toasted cashew pieces—OR wasabi coated peanuts roughly chopped – (omitted)
1 Tbs. lime zest – (omitted)
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 and cool. 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 before serving. Do not make garnish ahead.

Peach-Plum Pie Serves: 8-10
For Filling-
1 ½ lbs. . fruit pitted, peeled if needed and sliced if needed, I used 3peaches and 3 plums
1 tsp. cinnamon (optional)
½ cup sugar
2 Tbs. cornstarch
1 tsp. butter
¼ cup dried fruit – (optional) plumped in ½ cup water in the microwave in high for 30 sec. and drained. (raisins or craisins)
When dough is ready, toss all the ingredients gently and fill pie shell.
For Crust- * (Option –purchase a refrigerated pie crust)
1¼ cups flour
¼ cup sugar
¼ tsp. cinnamon –optional
½ cup shortening – – this can be Crisco, butter or margarine
4 Tbs. ICE water
Place all the dry ingredients in a bowl and stir well. Using the blades of two knives, mix cut cubes of the shortening into the dry ingredients until clumps are the size of small peas, or use your fingers to blend the mix until it resembles gravel. Add ice water 3 Tbs. at first and then the 4th, if needed, turning constantly with your hands, until dough can form a ball. It should be as moist as modeling clay, but the less handling the flakier the crust. Chill wrapped in plastic, or simply put the bowl in the fridge while you do the rest. When ready, roll on a floured board to a
12” round, put the rolled crust into an 8 or 9 inch pie pan. Add filling. Trim edges from around pie pan leaving a 1 inch margin. Re-roll the trimmings cut in 1-2 inch wide strips to form a lattice top by placing alternately over the top. Crimp edges.
Preheat oven to 400 degrees, bake 10 min. then reduce heat to 350 degrees and continue baking until golden and bubbly.
*Option—To use a refrigerated pie crust, dust with powdered sugar and roll to 12” round. If rolling is not required, dust with 1 Tbs. powdered sugar and ¼ tsp. cinnamon before adding fruit

Tossed Green Salad-As included in the 2015 posting
About 2 lb. fresh greens-enough for 6 servings
Basic Vinaigrette
The fundamental ratio is 1 part vinegar to 3 parts oil, with salt and pepper to taste. Dissolve seasonings in vinegar. If making in a jar, add oil in 3 parts, shaking between. If using a blender or bowl add oil in a thin stream with machine running or constantly stirring.
Toss with lettuce in bite sized pieces*
ADD-1 cup fresh herb leaves and blossoms if available.—chives, oregano, any type basil, cilantro etc.
*Greens can be stored in water, chilled, for a few hours, then drained and tossed with dressing.

——————————————————————————————————————————————

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

Aug 26

STARRING STONE FRUITs

My summer’s blogs wouldn’t be complete without discussing those delicious, succulent stone fruits, peaches, apricots and plums, especially after last week’s article on puff pastry. 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.

Thanks to canadian cheap viagra andrologists men with impotence can search a cure for their disease as in nearly 90% of cases have underlying physical problems, which may include – High blood pressure High blood cholesterol Diabetes Heart disease Brain disorders Hormonal imbalance Erectile dysfunction is a strong indicator of cardiovascular disease and other medical conditions. It also boosts energy levels and helps to participate in lovemaking generic cialis no prescription check out address episodes frequently to satisfy her in bed. The medical association of all over the world has approved the medicines as safe one and can be used by men only and should not be used by women or children below the age of 18. order cialis online http://djpaulkom.tv/home-loan-after-payday-loan-obtain-access-to-over-5/ Scientists and sildenafil free shipping doctors have collaborated together to find the solution of some of the problems that have been successfully addressed by the hypnotherapy process.

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 carmelize 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 vnilla 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.

Posts from the ‘Recipes’ Category

Your Shopping Cart

Archives