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THE GOOD CARBS

UNDERSTANDING CARBS SO THEY DON’T GO TO WAIST

For the past few weeks, I’ve been talking about eating healthier while adjusting to the changes in our country’s food supply. For years, nutritionists have been advising to eat less meat, and that movement has been given impetus by the Millennial’s interest in sustainable food sources. The focus is on fresh with clean, straightforward preparation, preferably ‘from scratch’ with no mixes or prepared products.

This is not a budget movement. Though the drill is to eat less meat, it’s also to eat better meat, grass fed beef, heritage pork and to include a variety of more sustainable meats such as goat and even game. The loss of protein from the meat quantity is compensated by the addition of protein rich carbohydrates, nuts, cheese, seeds, grains and beans, which also up the fiber content, all healthy improvements.

So it’s important to understand carbs and how to use them. That’s right USE them. Protein builds muscle, and fiber keeps the body functioning, but carbs give us energy for everything from lifting a hand to running a race. This is done by converting carbohydrates into glucose, which is then released in the bloodstream. The body considers this so valuable, that it creates cells to store what we don’t use. We call layers of these cells ‘fat’. It’s therefore necessary to have an idea of how much energy we need to avoid consuming excess carbohydrates which, converted into glucose, has to be stored resulting in a weight gain.

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

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

Packaged foods cause confusion about carbs because processing ingredients can change the value of the result. Refining removes much of the fiber in an item by stripping the hulls or skins and grinding the meat into a fine powder. As a result, the finished product is digested much faster more like a simple carbohydrate and can be blamed for weight gain. This is why so many processed foods have bad reps, white flour, cornstarch, white rice and of course sugar.

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

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

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

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

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

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

RECIPES

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

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

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

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

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

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

DO VALENTINE’S DAY YOUR WAY

Valentine’s Day is a Friday this year. Normally, that would be good news and inspire lots of different plans to celebrate, but we’re still dealing with social distancing, restaurant restrictions and limited gatherings. Some couples might pull off ‘dinner for two’ but my guess is that for parents, this Valentine’s Day dinner will be a family affair.

I’ve done several posts on different dinners for Valentine’s Day, citing recipes from casual to elegant.  Last year I combined them in a single post with backlinks for reference and reposting that ‘master post’ seemed a good idea under the current circumstances. Simply clicking on those posts and perusing them in the archives offers a wide choice of individual menu options. There are ample choices there to plan exactly the dinner you want.

Most recipes are for the standard 4 servings but easily divisible. Simply go to the drop down menu box under Archives in the right margin of any site page click the year and month you want, and browse the link of your choice. May I suggest you start by reading the summaries of the posts for 2/9/12, 2/7/13, 2/11/14, 2/11/15, 2/10/16, 2/1/17*, 2/8/18, 2/7/19 written below. Hyperlinks are imbedded to give you quick access to the recipes in each post-simply click the title of the post.

Happy Valentine’s Day!!

Feb. 16, 2012: Special Dinner Recipes for 2 – Affordable, Last Minute and Easy

I was inspired to write this by neighbors who were debating if they should go out or not. They had wanted to have a nice dinner at home, but thought perhaps the expense of a restaurant was worth it to spare cooking stress. They asked suggestions for some special seeming dinners recipes for 2 that were not too labor intensive, especially at the last minute. My type of meal!

However, when I asked them what they considered “special”, they gave me the usual responses, conditioned by years of food shopping and restaurant menus: Fillet Mignon, prime rib, lobster, crab, all expensive and attention specific to cook. Not for a relaxed, romantic dinner. The following recipes all fit this type menu much better.

APPETIZERS
Salmon Spread
Sun Dried Tomato Pate
Cream Cheese with Tapenade:

ENTREES
Cornish Hens with Wild Rice and Grapes
Pork Chops Basil
Salmon in Lemon Caper Sauce

DESSERTS
Classic Burnt Almond Ice Cream Sunday
Mock Chocolate Steamed Pudding
Meringue Glace
Viennese Coffee

Feb.7, 2013: Some Valentine Ideas

Steak, especially fillet mignon, and lobster do persist in remaining the popular conceptions of romantic dinners. I like both but neither but neither would be my choice to prepare for an intimate dinner with someone special. Gauging the doneness of beef to an exact degree, is one of the most challenging tasks in cooking and preventing a lobster from over cooking is almost as hard. They require attention without distraction which doesn’t fit in with a cozy dinner for two.

I also like originality. It’s fun to give things a fresh perk particularly on Valentine’s Day. It makes the dinner, and the person you’re with seem more special. Moreover, each of these recipes, including those from 2012, makes an attractive dish that requires minimal presentation to appear truly elegant.  They can transcend cost, and prove my motto that; “Wonderful scents can be created, while saving cents, by using good sense”.

STARTERS

BEAN DIP
Baked Brie
PUFFY PINWHEELS

ENTREES
PORK TENDERLOIN WITH CITRUS GLAZE
PASTA WITH SMOKED SALMON IN VODKA SAUCE
CHICKEN STUFFED WITH CREAM CHEESE

DESSERTS
FRUIT TURNOVERS – My Grandmother made these as a snack from left over pie dough not Puff Pastry.
CHOCOLATE CAKE WITH RASPBERRY ALMOND FROSTING
NAPOLEANS
Feb. 11,2014: Chicken 9 Ways For Valentine’s Day  

Even on a regular night, I prep and clean up as much as possible before, so all I have to do is serve and stack the dishwasher later.  For special occasions I try to plan menus with dishes that can be made ahead and quickly readied to serve when people want.

Valentine’s Day is a time when company and conversation are very important. The menu should be “special” but not experimental. New twists on old favorites, well presented are best as are dishes that are easy to eat without need for carving, special utensils or extra napkins for messy fingers and the remains should be equally easy clear up.

This year I’m taking a different approach by suggesting one generally accepted dish, chicken roll-ups with 9 variations. There should be one recipe to please even the fussiest eater. They can be presented whole or sliced, on individual plates or one platter; vegetables on the side or surrounding them on the platter. The recipes are for 4 servings, but they are easily halved. There are so many of them, I’m putting them at the end of this post.

In choosing an Appetizer, be sure not to duplicate the ingredients in your choice of roll up. Don’t offer cheese or a pork product with those entrees that contain either. Shrimp would go with everything, but don’t serve them in a market “ring”. Make them special. Serve them with Lamaze sauce on a lettuce lined plate. A simple Lamaze sauce is 1 part ketchup to 3 parts mayonnaise with a pinch of nutmeg.
Bean Dip
Golden Tiny Potatoes
Green vegetable
Salad
Desserts Please check posts for 2/9/12, 2/7/13, 2/11/14. 2/11/15, 2/10/16, 2/1/17*, 2/8/18, 2/7/19 Angel Nests
Chocolate Cherry Biscotti

CHICKEN ROLL UPS:
FILLINGS:
A) Herb and Nuts
B) Tomato and Ham or Bacon
C) Cream Cheese and Chives
D) Cream Cheese Dijon
E) Sage and Cheese
F) Feta and Herbs + Sauce
G) Saltimbocca +Sauce
H) Roasted Pepper and Olive + Sauce
I) Sausage and Peppers

Feb 11, 2015: VALENTINE’S DAY THE EASY WAY

Valentine’s Day is unique among holidays in that it’s intended to be celebrated by couples, not with friends or family. A dinner is traditional, but not with ‘set’ dishes as with other holidays, and changes as life progresses through different phases. For the dating young and those with young children, restaurants are the preferred option. The newly- weds and older couples seem to prefer to stay home. For them the most relaxed menu plan is to stay with a classic entrée, which are currently enjoying resurgence in popularity. Most of these recipes tolerate minor adjustments in flavor and cooking technique which individualize them to taste and customize the preparation to fit the occasion. Try to select dishes that can be prepared and at least partially cooked in advance. Make sure everything is pre-measured and ready to use.  Stay within your kitchen skills and keep it simple. Simplicity can be very elegant especially when it contributes to a relaxed, atmosphere by removing stress.

APPETIZERS:

Whole Wheat Bread Cut-Outs
Tapenade and Cream Cheese are naturals together.
 Cream Cheese mixed with Horseradish on rounds of Lebanon Bologna
Ham; from smoked turkey to real Prosciutto Crudo wrapped around a kosher Dill Pickle spear or a Melon
Prosciutto con Melone

ENTREES
Apricot Glazed Pork Tenderloin
Chicken in Lemon-Wine Sauce
Sirloin Tip Casserole + Topping
Pepper Steak or Steak au Poivre

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DESSERTS
Chocolate Truffles
White Chocolate Cheesecake Truffles
Chocolate Biscotti with Vin Santo 

Feb. 10,  2016: Great Valentine’s Day Ideas Whether It’s Dinner By 2 Or Dinner For 2

Special “at home” Valentine’s Day dinners are usually accomplished in one of two ways, The Dinner by 2 and The Dinner for 2.  The Dinner by 2 is when both people involved like to cook, and are comfortable in the kitchen. Even if their skills aren’t on a par and one is experienced, while the other is a novice, they will enjoy planning, prepping and cooking the dinner together as much as eating it

In The Dinner for 2 method:  one person does the planning and cooking. Ideally, the major portion is done in advance, leaving only finishing touches before dinner, which can provide a graceful change of pace and give the companion a chance to appreciate the cook’s skills and efforts. This method offers an opportunity to ‘glamorize’ the evening and more time for conversation. It’s a more traditional, formal approach to the meal.

Method #1, Is a more bistro or a la carte approach, spontaneity is the key.

Method #2, resembles a catered dinner, in that most of the prepping and even some of the cooking and plating are done in advance.

This post was longer than usual, because it has 3 complete entrée menus for each method of preparation, including appetizer and dessert recipes. Having made them all, I can guarantee the recipes are both sharable and doable, with minimum effort.  Most are for the standard 4 servings but easily divisible.  
Appetizers for the Dinner for 2 Menus
Salsa Base + Optional Additions
Italian
Mexican-
Appetizers for the Dinner by 2 Menus
1) Bruschetta:
2) Artichokes

MENUS FOR THE DINNER by 2
Kabobs + a simple green salad +A loaf of artisanal bread +A suggested side is a salad of green beans
Pasta with White Clam Sauce+ Salad and a Loaf of crusty bread
Chicken with Artichokes and Peppers +Taboule, or any grain, quinoa, rice, barley etc., even couscous
Suggested salad
Dessert for Dinner by 2:
Chocolate Fondue

Appetizers  for the Dinner For 2 Menus
1) Heart Shaped Canapes
2) Cheese Heart

MENUS FOR DINNER FOR 2
Game Hens with Wild Rice and White Grapes Marinated asparagus spears Garnished
Pork Chops Basil
Salmon with Tomatoes and Greens
Dessert for Dinner for 2
Biscotti*-  Classic Almond Biscotti
Chocolate Biscotti

Feb.7.2017: 7 PERFECT DESSERTS FOR VALENTINE’S DAY

I’m taking a different approach with a suggestion is easy yet retains the personal touch in observing the holiday. Let someone else make the entrée, then have a wonderfully romantic dessert ready to serve at home with liqueur or wine or espresso. This allows people to spend time together, yet ends the evening on the proper note.

I’m listing 7 desserts below which fill the bill. Two are more spectacular, three need a few seconds of finishing touches and two are table ready, but all can be served quickly and with little effort. Don’t let the first two scare you, they really are simple to make and the recipes easy to divide.

Bananas Foster with Grapes: Serves 4
Cherries Jubilee
Cranberry Crisp
Cranberry Nut Torte
Chocolate-Burnt Almond Snowballs
Chocolate-Covered Strawberries
Biscotti*- 
Classic Almond Biscotti
Chocolate Biscotti

Feb 8, 2018: LENTEN DINNERS FOR VALENTINE’S DAY 2018

This year requires some special recipes because the holiday is also Ash Wednesday, the first day of Lent. For Christians this signals the beginning of a period of fasting. Some will shun meat on certain days Ash Wednesday being one, others will renounce, or cut back on things like candy and carbohydrates in the weeks until Easter.

So, dinner recipes for this year must be a bit different  For inspiration, I turned to spa and low-cal cookbooks and researched ‘fish’ dishes, because they seem the ones most suited to general acceptance for this occasion. I tried to select dishes which have a bit of glamour, without undo effort and require only ingredients readily available, in most areas, all year. To make shopping decisions easier, I’m printing a fish chart below to suggest substitutions.

So this post is for couples who think it’s fun to mark the actual day, rather than postpone until the weekend. Perhaps you’re a couple who can enjoy a leisurely dinner, perhaps you want to give your children a treat to brighten the week. Whatever your situation, I’ve tried to gather a collection of recipes that will offer something to everyone, including children despite it’s now being Lent…

The recipes follow the fish chart. All of them allow you to mix fish from the same category.

RECIPES
Sole Veronique
Salmon with Chive-Mustard Butter
Fusion Tilapia
Fish or Scallop Kabobs
Shrimp KabobsChinese Spicy Peanut Sauce.
Grilled (or Broiled) Halibut Steaks
Cod with Lemongrass +Sauce
Ocean Perch with Black Olives and Capers
DESSERTS
Check postings for  2/9/12, 2/7/13, 2/11/14, 2/11/15, 2/10/16, 2/1/17*, 2/8/18, 2/7/19 

Feb 7, 2019: 3 WEEKDAY VALENTINE’S DAY DINNERS

Again Valentine’s Day is a weekday, with weekend celebrations probably scheduled but it’s hard not to give the actual day a nod. In this post, I give directions for three complete dinners, from starters through desserts, which will suit not only those able to dine a deux on a week night but can also be served to a family to ‘celebrate ’ a fun holiday. It’s not a bad idea for a family to set aside a day to appreciate being a family. Why not Valentine’s Day?

Which brings me back to this post, these three dinners are designed to seem a bit upscale, befitting an occasion, but actually they’re not. They really don’t require more prep time, effort or expense than a normal weekday meal. The recipes are, actually, quite simple, especially with a couple of helping hands. In fact, many aspects of each can be made ahead and all have been modified to easily extend to include more servings by doubling or tripling the ingredient amounts.
STARTERS
Melon con Prociutto (A kosher dill pickle spear can be treated in the same)
Bruschetta-7 ways
Cream Cheese with Tapenade
BONUS: Cream cheese-other ways to serve

ENTREES
Chicken Oscar
Pork Chops Basil
Mexican Snapper

SIDES
Salads 
Asparagus
Spinach Pie 

Potatoes:
For Pork
For Fish

6 Perfect Desserts for a Valentine’s Dinners-Also see Feb   2018
Bananas Foster with Grapes
Cherries Jubilee
Cranberry Crisp
Cranberry-Nut Torte
Chocolate-Burnt Almond Crunch balls
Biscotti-Classic Almond or Chocolate

PORK-A GOOD CHOICE

Pork has traditionally been considered the featured meat of winter because it’s a part of the fall harvest. The mild flavor, which goes so well with fruits and vegetables, plus the fact that it stands up to long cooking, makes it the perfect meat for the stews and roasts that are the basis of the hearty meals we love in cold weather, as well as a foil for pan sauces.

In the 1980s, pork’s ability to combine with other flavors prompted its promotion, as “The other white meat”. At the time, it was targeted as a replacement for veal, which had always been expensive and was becoming considered inhumane. Pork was presented in all the cuts traditional to veal, cutlets, scaloppini, and tenderloins. Concurrently, boneless skinless chicken parts and tenders, as well as turkey tenderloins and breast cutlets were introduced. Of course the extra labor raised their prices and suddenly pork was also in competition as a substitute for poultry.

Today pork is valued for on its own merits, especially in its starring roles in ethnic dishes from many cuisines, and has also become an automatic selection for many classic dishes particularly those using veal chops or scoloppine, since veal has all but disappeared from our markets. Though poultry can often substitute in recipes for these smaller cuts of veal, it can’t handle the larger ones for legs, stuffed loins or crown roasts. They require pork, making it, in those cases, truly “the other white meat”.

As meat prices, especially beef, have steeply risen over the past decades, so has pork’s popularity. It is considered the most reasonably priced meat and is frequently recommended as an acceptable replacement for beef in combined recipes such as stews, casseroles and soups. I’ll be talking about this feature in a few weeks because pork also ‘corns’ well.

Labels can be confusing in buying pork. As with other meats, loins are the choice cuts, but the roasts we normally see are from the front of the animal not the rear. That region is reserved for processing into ham. A ‘Shoulder Roast’ or ‘Boston Butt’ roast is from the shoulder, not the haunch and is a wonderful roast.  Unsmoked meat from the haunch is labeled ‘fresh ham’ not ‘pork’. An exception is the ‘Picnic Ham’ which is a cut just below the shoulder and sold fresh, not smoked. This is tougher, sold whole, bone in and is good for long, slow cooking.

Country Style Ribs are from the bottom of the picnic, from what would be the brisket on beef. Baby Back Ribs are the bones removed when deboning a loin, and the leanest and tenderest of the rib options.  Spare Ribs come from the belly, and the fattiest of the ribs. St Louis Style Ribs are spare ribs with the cartilage removed for even cooking.

Pork Chops, bone in or boneless, are cut from the loin. Other cuts of chops usually have a location in the name.  Round Bone or Shoulder Chops are from the butt and always have the bone in. Sirloin Chops are from the rear section of the loin, meatier but less tender they are excellent braised.

Pork Belly is enjoying rising popularity as a good braising cut. Bacon is simply cured sliced pork belly. Italian Pancetta is bacon rolled and presented cut on a different angle. To learn more about pork and cuts of different mats see my book The Meat Stop.

Although it’s restricted in some diets, pork dishes can be enjoyed by simply substituting poultry.  In my book Dinners With Joy, I include replacement suggestions with every pork recipe, and I’ve done the same here. For the lighter dishes, white meat of chicken, even tenders, will do, but for the recipes which require deeper flavor dark meat is better. By the same token, the heartier dishes are better served by using turkey, again white and dark meat depending on the depth of flavor needed. Turkey tenderloins are logical replacements for pork ones. There’s turkey bacon and turkey ham to stand in for the real things. Turkey ham can even be baked whole like a real one.

So give pork or at least pork recipes a try. It’s available, affordable, versatile and every bit as nutritious as the red meats, although lower in calories. The Picnic or Butt roasts are more economical than the loins and chops and can be easily divided into different cuts, cutlets, slices to be used as loin chops, cubes, and even small lobes for roasting. For once, I advise paying a bit more for the boneless roast if you plan to divide it. Unlike other meats, pork bones don’t boil into a flavorful broth.

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For additional recipes see my blog of April 12, 2014 One Roast-5 Dinners-Pork, in the site archives. It includes recipes for Pork and Sauerkraut, Roast Pork Au Jus, Pork with Cranberry-Wine Sauce, Pork Tagine, and Pork Paprika Over Pasta.

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

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

PORK IN PEPPER SAUCE: Serves 4
This dish can be done two ways – on a grill – Method A – OR in a skillet – Method B. Either way the sauce is made first. Turkey can be substituted or veal.
@ 11/2 to 2 lbs. pork loin or loin chops cut –

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

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

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

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

Method B: Melt the 2 Tbs. butter in a skillet over medium heat and brown meat on both sides. Pour sauce over the meat, reduce heat and cover. Simmer gently for 8-10 min., until pork is done.
*Other varieties of roasted peppers or chilies can be added to taste as can hot sauce, but be aware if using Method B that the longer hot spices are cooked the hotter they become.

Mushroom Stuffed Pork Loin with Wine Sauce: Serves 6
3 lb. boneless pork loin roast (the best alternate is beef tenderloin or round roast-adjust cooking times)
(1) 10 oz. box chopped spinach – thawed and well drained
8 oz. canned mushrooms sliced or stems and pieces – drained
Ground nutmeg
Salt and pepper
1 large onion in small dice
1 cup + beef broth
2 Tbs. oil
3 cups red wine
Butterfly the roast by slicing it lengthwise down the center almost through. Open it like a book and make similar slices down the length of each side in the center. Cover the meat with plastic wrap and pound to an even thinness. Spread the spinach evenly over the surface, leaving a 1 inch margin on 3 sides, but not on one edge of the first cut. Sprinkle lightly with nutmeg, and top with the mushrooms. Roll up the meat, starting with the side with no margin and tie with string every inch or so, securing the roll. Rub the outside lightly with salt and pepper, place in a roasting pan and cook in a preheated oven (350 deg. for pork) according to directions for cut.* When the roast reaches desired doneness, plate and let rest a few minutes. Serve in thin slices.
Meanwhile, sauté the onion in oil in a saucepan until soft. Add 3 cups wine and allow wine to cook down, adding in beef broth to maintain original level of liquid-about 1 cup total. When it reaches desired strength, add salt and pepper to taste. Can be made ahead and reheated. Serve warm with roast.
*Pork takes about 2 hours to reach 150 deg. at 350 deg.
*Beef tenderloin should be cooked at 500 deg. for 30 min. or until temperature reaches 145 deg. for medium rare.
*Beef round should be cooked as tenderloin if wanted rare, but as pork if desired well done. Remember, the longer beef cooks the tougher it gets, unless being stewed or steamed to tenderness.

Spicy Pork: Serves 6
3-4 lb. pork cut in 2>3 inch cubes (use chicken thighs and reduce cooking time to 2 hrs.)*
2 Tbs. EACH oil, chili powder, chili flakes, chopped cilantro, chopped parsley
½ Tbs. EACH seasoned salt and ground cumin
1Tbs. EACH minced garlic, dried oregano and black pepper
1 cup EACH diced onion and chicken broth
In a large bowl mix all ingredients but broth. Toss to coat pork well and marinate, chilled, at least 4 hrs. Put the mixture in a Dutch oven or covered oven-proof pot; add broth and cook in a preheated 350 deg. oven for 3 ½ to 4 hrs. until meat is fork tender. Serve hot in bowls or over grain or pasta.
*This might be interesting with whole drumsticksAmish Pork and Kraut: Serves 4-5-A family favorite of ours for 6 generations
4 double thick loin pork chops or 1 picnic –about 3-4 lb.—well trimmed
(1) 27 oz. can sauerkraut
(1) 15 oz. can sauerkraut
Water to cover
Mashed potatoes-Instant is fine here but add only minimum milk and butter making them. They should simply be bedding for the kraut and pick up its flavor.
Put 1/2 – 2/3 the kraut in the bottom of a large pot, place the pork on top and cover with the rest of the kraut. Add just enough water to cover. Bring to a boil, lower heat and cook until meat falls off the bone, about 2 ½ -3 hr. Make the potatoes when pork is almost ready, and plate hot together. Pass extra kraut cooking liquid on the side.

SMALLER SUPER BOWL PARTIES

The Super Bowl and spectator parties will, like all events for the past 11 months, be different this year- few fans in the stands, few guests at the parties. In fact, some at home parties may be for residents only. But, as with other celebrations, we’ll try with some adjustments and changes, to create new, fond memories.

For me, fewer people means more casual and more casual means less work, easier prep, serving and clean –up for the cook. So, though I’ve written many Super Bowl posts over the years, for different types of parties, menus and recipes (see Jan. 31, 2013,     Feb.2, 2014—Wings    Jan. 29, 2015,    Jan. 25, 2018,   Jan. 16, 2020,) this will be a first, the small Super Bowl party for fewer than 8 participants.

However, be there 2 or 20, the food requirements are the same. Traditionally, Super Bowl food should be fun, filling, easily eaten, preferably from paper plates, without utensils. Hopefully, for a smaller group, it will involve minimum prep, easy serve and quick clean-up.   

The answer which sprang to mind was a sandwich or taco filling crock pot recipe. It could be prepped hours ahead, cooked in and served from the same pot, leaving only the one pot to clean. Best of all, the pot could be plugged in near the T.V. for access-because Super Bowl is the one T.V. event when no one wants to miss commercials.

Here are 9 recipes which fill the bill, chosen for their easy prep, lack of need for many condiments and accompaniments and ingredient versatility. (For more options see posting for Aug. 15, 2019.)In these days of rising food prices, I concentrated on dishes which could use meats interchangeably. Anyone who follows my blog knows that chicken, turkey and pork are substitutes for each other. In the recipes below pork also stands in for the beef.

Most slow cooker recipes are conversions from conventional stove top and oven ones. I’m including a conversion chart in case you want to experiment with some family favorites. There are a few helpful tips about crock pots to know first though.
1) You can keep food warm in a crock pot on low, but never use one to reheat food. Don’t turn it off for hours and turn it on again to warm food for serving.
2) Crock pots, like microwaves, retain moisture. A rule of thumb is to use about ½ the liquid of a conventional recipe. You can add more as the dish cooks.

So for Super Bowl this year, get some paper plates and napkins, a plastic mat for the crock pot, plan to put your feet up, sit back, relax and let the others serve themselves.

CONVERSION CHART

IF RECIPE SAYS                               COOK ON LOW                               COOK ON HIGH
15 to 30 minutes                                    4 to 6 hours                                          11/2 to 2 hours
35-45 minutes                                        6 – 10 hours                                         3 – 4 hours
50 minutes to 3 Hours                          8 to 18 hours                                       4 to 6 hours

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

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

Beef (or Pork) Fajitas-Serves 12 From 365 slow Cooker Recipes by Publications International Ltd.
1 ½ lb. beef flank steak or pork loin-cut in 6 pieces
1 cup chopped onion
1 green bell pepper cut in ¼ inch pieces
1 Tbs. cilantro
1 jalapeno pepper chopped
2 minced garlic cloves or ½ tsp. garlic powder
1 tsp. EACH chili pepper, cumin, coriander
½  tsp. salt
(1) 8 oz. can diced tomatoes
(12) 8 inch flour tortillas
Toppings-Sour cream, shredded Cheddar cheese, guacamole, salsa
Combine all ingredients save tortillas and toppings in a crock pot. Cook Low 8-10 hr. or High 4-5 hr. Remove and shred meat, return to pot and heat through. Serve on tortillas with toppings.

All in One Mexican Turkey Ole-Serves 4-6-From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2 lb. ground turkey
1 large onion –chopped
4 oz. can green chilies- chopped
3oz. can jalapenos –chopped
15 oz. can tomato sauce
2 lb. Velveeta cheese
Tortillas for serving
Brown onion and meat, drain. Place all ingredients in slow cooker and cook Low 4 hr. or High 2 hr. Serve hot rolled in tortillas.

Cranberry-Barbequed Chicken: Serves 6-8*    8/15/19
6 cups cubed cooked chicken
15 oz. can whole berry cranberry sauce
1 cup barbeque sauce
1/2cup diced celery
½ cup diced onion
Salt and pepper
Put all ingredients in a slow cooker, cover and cook on high 2 hr. or low 5 hrs. Chicken will shred when stirred, or simply ladle out. Serve on rolls, optionally spread with mayonnaise. The addition of lettuce is also optional.
*Spreading rolls with mayonnaise is a serving suggestion 

Easy Mexican Chicken– Serves 6-8 Adapted from Cooking with 3 Ingredients by Ruthie Wornall
4-6 boneless, skinless chicken breasts or thighs
(1) 4 oz. can enchilada sauce
1 tsp. or to taste Taco Seasoning Mix

Place all ingredients in crock pot and cook on Low 6-10 hr. or High 3-4 hr. Stir well to shred chicken* Serve on tortillas
Toppings-Sour cream, shredded Cheddar cheese, guacamole, salsa
*May also be cooked in an oven at 350 deg. for 1 hr. increase sauce to 10 oz.

Oriental Chicken-Serves 6-8 –Adapted from Cooking With 3 Ingredients by Ruthie Wornall
6 boneless chicken breasts or thighs
1 cup orange juice
1 oz. envelope dry onion soup mix
2 Tbs. soy sauce
1-2 Tbs. sugar
Place chicken in the bottom of the crock pot and pour over the liquids, then sprinkle with the soup mix and sugar. Cook on Low 6-10 hr. or High 3-4 hr.* Remove meat and shred, return to pot and heat through. Serve hot on rolls.
*May also be baked in an oven at 350 deg. for 30 min. turned and baked 30 more.

Barbequed Pulled Pork: Serves 6-8- From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2-3 lb. boneless pork roast cubed
2 onions –chopped
12 oz. bottle barbeque sauce
¼ cup honey
Rolls
Place meat and next 3 ingredients in slow cooker. Cook on Low 6-8 hr. Remove meat and shred, return meat to pot and heat through. Stir well and serve on rolls.
Topping suggestions: diced tomatoes, sliced onions, lettuce

Shredded Pork: Serves 4-6– From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2-3 lb. pork butt roast
(1) envelope taco seasoning mix
½ -1 cup water

Place all ingredients in crock pot and cook on Low 24 hr. Remove meat and shred, return to pot and heat through. Serve on rolls.
Topping suggestions: diced tomatoes, sliced onions, lettuce

MUSHROOMS-THE DIETER’S FRIEND

Last week I mentioned that this year, my New Year’s resolution to lose weight has to cover more than the added holiday pounds. It has to include clearing out the sluggish, stuffed feeling I’ve acquired over the past months of less activity and more snacking.  In other words, I’m starting a ‘cleanse’, rather than a ‘diet’. Nothing official or fancy, Im simply going to stick to simple recipes, direct cooking methods and focus on the natural taste of a food or combination of foods.

Sometimes this is referred to as ‘plain cooking’ but there doesn’t have to be anything plain about the taste. Herbs, spices and lots of foods like onions, celery and peppers, add flavor without calories. I think my favorite is mushrooms because they can also elevate the presentation of dish. 

Actually mushrooms have a split personality. On one hand they’re traditionally considered gourmet items, famous for their mild, subtle flavor, decorative presentations and elevation if any dish in which they’re an ingredient. They work magic with recipes. Add them to a dish with gravy or cream sauce, plus optionally a bit of wine, and it becomes worthy of a name. Stuff the caps with something as simple as the chopped stems, breadcrumbs, an herb and/or cheese and it’s a party canapé and they elevate a plain stuffing to ‘special’ status

On the other hand they’re always readily available, fresh or canned, all year, reasonably priced and easy to work with. They have a long shelf life and fresh, keep chilled well, need little prep and cook quickly. Any other vegetable with those qualities would be treated as a workhorse rather than a ‘frill’.

Moreover, they might just be the most undervalued tool in a dieter’s box. Sturdier than, but with the same nutritional values as zucchini, more than celery or cucumbers, mushrooms can replace starchier carbs in adding body in a casserole, and even to the bedding for a dish. They work magic with almost any recipe. Slice them raw into a mix of greens and fruit, with vinaigrette and perhaps a garnish of cheese and/or nuts and it becomes a light entrée. Here’s an item which can make leftovers ‘special’, and with little effort or cost can provide elegant hors d’ouvres, a light entrée or side dish, without any ‘guilt’ calories, definitely an asset to have on hand.

Here is a list of the types of mushrooms regularly found in markets.
Button– Cultivated, white or cream color, mild taste, served raw or cooked

Prime-Largest of the button mushrooms
Porcini- Wild, brown to tan, umbrella shaped caps, smoky flavor, meaty, grill, sauté, broil – also called Baby Bello’s

Portobellos-Wild and tame, tan to brown, large flat caps, meaty, mild flavor, grill, broil, roast

Chanterelle- Wild, trumpet shaped, bright yellow to orange, good with fowl, veal, eggs and sauces

Enoki– Wild and tame, tiny white caps with long stems, fruity and tangy, good raw in salads and sandwiches, sauté, stir-fry

Morel– Wild, tan to brown, cone shaped, meaty, nutty flavor, good in creamy dishes

Shiitake– Wild and tame, large ivory umbrella shaped caps, meaty, smoky flavor, good with fowl and game. 

Normally three types are used for all-purpose work; the common white Button, the Portabella and the Porcini, also called correctly, Baby Bellos. Buttons are uniformly tender and the first choice to use raw. Portabellas, even’ Babys’, develop a nutty, meaty 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, but quite sturdy.

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 needed. 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.

The best way to present the recipes this week is in the sequence in which they would appear on a menu. Since there are more than enough mushroom recipes to fill a cookbook, I’m going to try to give a wide selection here. To see more check out my post for Dec. 21, 2017.  Also, remember, as stated in the opening paragraphs, mushrooms can be added to, as well as substitute for many ingredients in casseroles, stews, soups, salads and sides . Feel free to use your initiative to change he carb and calorie count of dishes. I will be doing just that and I won’t even banish creamy sauces. I make them with skim milk, cornstarch instead of cream and flour reducing the calories.

RECIPES

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. Below are the main ways to do that.

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.

Mushroom Soup: Serves 2   from 501 Recipes for a Low Carb Life by Gregg R. Gillespie & Mary B. Johnson
1 Tbs. oil
1 Tbs. butter
6 oz. chopped mushrooms + a few slices for garnish
2 tsp. flour
1 ¼ cups broth
½ cup half and half or milk
! Tbs. heavy or sour cream for garnish-optional

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Dried herbs for garnish-optional
Salt and pepper

Sauté the mushrooms in the oil and butter with salt and pepper until softened, about 4 min. Quickly stir in the flour until blended, then add the broth all at once and bring to a boil, reduce heat and simmer, constantly stirring, until thickened, about 3-5 min. Puree soup, stir in the half and half or milk and heat through. Serve with the cream garnish swirled on top.

Mushroom Salad Dressing: Yield 1 cup- from 501 Recipes for a Low Carb Life by Gregg R. Gillespie & Mary B. Johnson
¼ oz. dried porcini mushrooms
1 cup broth or water
½ cup virgin olive oil
¼ cup balsamic vinegar
Salt and freshly ground pepper to taste
Soak mushrooms in liquid until soft, about 15 min. Then bring to a boil and simmer until liquid reduces to ¼ cup. Strain through cheesecloth into a blender, reserve mushrooms. Add the vinegar to the blender and with the motor running add the oil in a steady stream and blend until mixture emulsifies. Add salt and pepper to taste. Serve over a plate of fresh greens with other vegetables. Toss with the mushrooms or save hem for another use.

STUFFED MUSHROOMS: This is such a frequent presentation that it deserves a section of its own. 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.

Cheese Stuffing: 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.

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

SIDES
Sautéed Portobellos with Herbs de Provence
: Serves 4- from Gourmet Cooking -5 Ingredients by Deborah Anderson

12 oz. Portobello caps-stems and gills removed

2 Tbs. virgin olive oil

4 garlic cloves-peeled and chopped

2 tsp. dried herbs de Provence*

1 ½ Tbs. balsamic vinegar

Gently scrub the mushrooms and pat dry with paper towels. Slice into large bite-sized pieces. Sauté in 1 Tbs. oil over medium heat, shaking often until mushrooms brown. Add the garlic, herbs and cook 2-3 min. more. Add vinegar and cook 1 min. Serve at once, warm, tossed with the reserved oil.

*Herbs de Provence-Combined dried rosemary, thyme, lavender, basil, fennel seed, marjoram and savory.

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.

LIGHT ENTREES

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. Sauté 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

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

Italian Stuffed Portobellos: Serves 4
4 large portabella caps-4 ½ > 5 inches across  -wiped clean, stems removed, rinsed and patted dry
3 Tbs. oil
1 cup minced onion
2/3 cup minced bell peppers
3 garlic cloves –minced
3 Tbs. chopped fresh basil
2/3 cup ricotta cheese
1 cup grated mozzarella cheese
¼ cup grated Parmesan cheese
Salt to taste
3 Tbs. whole wheat breadcrumbs
Sauté the onions in 2 Tbs. oil, until beginning to soften, about 5 min., add the peppers and garlic and sauté 5 min. more. Mix the next 6 ingredients in a bowl and stir in the vegetables. Brush the mushrooms with the remaining oil and place gill side up in a lightly oiled baking dish. Mound the cheese mixture equally in each cap and bake in a preheated 400 deg. oven, 20-25 min. until the mushrooms release their juices and the cheese melts. Serve hot. VARIATION:
Substitute thyme or marjoram for the basil
Halve the amount of onions
Substitute ground or minced ham for the ricotta and half the mozzarella measure.
Omit the sage and parsley
Follow the above directions, but don’t mix the cheeses into the ham and vegetable stuffing. Sprinkle them over tops before cooking, first the mozzarella then the Parmesan.

Mushrooms with Scallops: Serves 4- From Rozanne Gold’s Recipes 1-2-3-Menu Cookbook
This can be either a canapé or entree depending on sizes
20 small> medium mushroom caps or (20) 1 ½ + inch large mushroom caps- buttons or baby Bellas for the canapés and portabellas for the entrees.
20 scallops depending on size of mushrooms-calicos or bays for canapés or sea scallops for entrees
Salt and pepper
½-3/4 cup pesto
Sprinkle the inside of the caps with salt and pepper . Fit a scallop snugly into each mushroom cap and place in a baking pan with several tablespoons of water. Top with 1 tsp. to 1 ½ tsp. pesto sauce and bake in a preheated 450 deg. oven for about 8 min. until scallops are opaque. Serve hot.

ENTREES

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.

Fish with Mushrooms and Artichoke: Serves 4-from The Moosewood Restaurant New Classics Cookbook
4 fillets of firm white fish, tilapia, scrod, haddock
4 cups thinly sliced mushrooms
2 cups thinly sliced onions
2 cups sliced artichoke hearts
4 tsp. drained capers
¼ cup olive oil
½ cup lemon juice
4 tsp, Dijon mustard
¼ cup chopped fresh thyme-or 4 tsp. dried
Salt and pepper to taste
4 sprigs fresh sage-optional
¼ cup chopped parsley-optional
(4) 12×24 inch sheets of foil
Fold foil in half to make (4) 12 inch squares. Layer onions and mushrooms equally on each square, Place a fish fillet on each pile, top with artichokes.  Combine next 6 ingredients in a bowl and pour over the fish. Top with sage, if using, Fold foil to close packages and crimp edges to seal. Bake in a preheated 450 deg. oven for 20 min. on a rimmed baking sheet to catch drips. Open packages carefully to avoid steam, discard sage and garnish with parsley.

Ham with Mushrooms and Marsala: Serves 6
(6) ¼ lb. slices cooked ham
2 Tbs. butter
2 Tbs. oil
10 oz. fresh porcini mushrooms cut in thick slices
¼ cup beef stock
¼ cup Marsala wine
Salt and pepper to taste
Flour for dusting –optional
Melt oil and butter over medium heat, sauté mushrooms until tender, about 5 min. Remove to a plate with a slotted spoon. Optionally lightly dusting  the ham with flour, sauté it in the pan to brown both sides, about 5 min. Add the stock, cover and simmer 5 min. add the Marsala, cover and simmer 5 min. more, add the mushrooms and heat through about 3 min. Season with salt and pepper and serve hot.

MY NEW YEAR’S DIET/CLEANSE

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

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

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

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

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

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

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

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

SNACKS:

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

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

VEGETABLES:

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

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

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

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

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

 ENTREES:

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

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

2 large green bell peppers

2 medium onions

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(1) 15 oz. can diced tomatoes

½ tsp. lemon pepper + ¼ tsp.

4 tsp. oil

Paprika

Cayenne pepper – Optional

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

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

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

Herb Crusted TilapiaServes 2

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

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

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

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

4 Tbs. Dijon or Spicy Brown mustard

2 tsp. garlic powder

1 envelope chicken bouillon

2 cups water – estimate

Salt for brining

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

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

Pork Chops Basil: Serves 4

This is an old family favorite, and it also works well for roasts, consult charts for times per pound. It can be refrigerated for three days, or even frozen for two weeks, after the baking, so it can be made ahead and quickly ready on a rushed night. Veal chops or turkey cutlets may be substituted for the pork
(8)  ½ inch thick center pork chops well-trimmed
½   cup flour –optional
2 Tbs. garlic powder
3 Tbs. dried basil
½ a small can frozen orange juice concentrate
Water to dilute juice
¼ cup  cream sherry
Sprinkle half the garlic powder and half the basil in the bottom of an oven proof dish or pan that will hold the chops closely but not overlapping. If using, dredge the chops in the flour, by shaking in a plastic bag, one at a time, to lightly coat. Place in pan, and sprinkle the rest of the garlic and basil over them. Cover and seal the pan with foil. Bake, preferably at 250 degrees for 2 hours, but acceptable at 350 degrees for one hour. Remove from oven, turn on broiler, and lift foil. Dilute orange juice with the sherry and just enough water to come almost to the top level of the chops in the pan, and pour over the chops. Broil until chops brown and the sauce thickens.
Suggested sides: 2 boxes 10 oz. each, cooked squash. Drain well, mix with 1 Tbs. butter, salt, pepper and honey to taste. Heat in microwave according to package directions.
2) 1 ½ cups green beans. French, cut or Italian, steamed and sprinkled with lemon-pepper seasoning.

THE GIFT OF CRANBERRIES

Most of us are facing the challenge of altering the ways we’re celebrating winter holidays this year, including the special dinner menus. Perhaps a traditional recipe has too many servings, the usual roast is too large or, worst of all, the person who always brought a certain dish can’t be there.  The trick is to make the meals festive without nostalgia and that is best solved with a change of menu. Add an au Gratin vegetable (Nov. 5, 2020) or do sweet potatoes a new way (Nov.12, 2020), changing the stuffing can make a big flavor difference (Nov. 19, 2020) and changing the roast creates a whole new dinner.

However there is one food, which in one of its recipes, can perk up any meal and any course of a meal-Cranberries. If you want to brighten the look of the table-think cranberries. If you want to spruce up the flavors-think cranberries. If you just want to freshen the traditional meal-think cranberries. Cranberries’ bright color is decorative note on the table adding to the presentation and their sweet-tart flavor compliments other foods. Best of all they’re easy to work with, contrary to kitchen myth. Cranberries are such a traditional part of our winter holiday menus that it’s hard to understand there are still misconceptions about them. 

Another is that cranberries are native just to North America.  Actually, it was the Native North Americans who realized their food value and began cultivation.  Early settlers immediately acquired a taste for the berries and found new ways to prepare them. They can be eaten raw, but are very bitter and need to be combined with a sweet.

Misconception number three, thanks to T.V. commercials is that cranberries grow in or under water. They grow in soil, but at harvest their fields, or ’bogs’, are flooded. As the water submerges the plants, it plucks the ripe berries off the bushes and they float to the surface where they are scooped off. It’s more labor efficient than hand picking them and winterizes the bogs because cranberries survive cold weather best frozen in ice. The water is drained in spring and the growth cycle begins again.

Obviously, the harvest is a singular event, which explains why Their agricultural and climatic requirements make wide global cultivation difficult. 

This leads to the forth misconception, that cranberries don’t freeze. They do, beautifully, cooked or raw, but there simply aren’t enough of them to make it commercially viable. Home freezing is easy however, simply transfer the cranberries to a zip-lock bag, press out air, and freeze it laid flat. The bright color provides a happy ending to a meal in any season. 

However, first two facts in working with cranberries
1) Cranberries freeze well straight from their container in air-tight bags and can be used without thawing. 
2) The skins do ‘pop’ when heated, so recipes may suggest the berries be chopped, halved or, for dry pan baking whole, pin-pricked. Chopping is easy with a processer. Halving is simplified by lining the berries up on a cutting board or platter with a ‘gully’ or groove and slicing through them with a long, sharp knife. Pricking is just what it sounds like, poking a hole in each berry’s skin with a pin, but, again, lining them up in a groove speeds the task.

Below are 14 recipes for you to try.  You’ll be glad you did! If you want to see more recipes, including Cranberry Sherbet, Cranberry-Pear Compote in Syrup, Angel Nests, Cranberry-Raisin Pie, Cranberry Cake, James Beard’s special Angel Pie, just click the posts for Nov. 30, 2017,   Dec.7, 2017Nov. 29, 2018.

RECIPES


Cranberry Spritzer
: Serves 4
2 ½ cups cranberry juice
1 cup apple juice
4 cinnamon sticks
Chilled ginger ale or ginger beer
Freeze the cranberry juice in a flat pan for about 2 hr. until ice forms around edges. Mash with a fork and refreeze for 3hr.or until firm. Meanwhile, bring the apple juice and cinnamon just to a boil; remove from heat, cool and chill. Put the frozen cranberry juice and apple juice without the cinnamon in a blender. Process briefly until slushy and pile into cocktail glasses, topping with the ginger ale. Garnish with the cinnamon sticks.
NOTE: Optionally add 2 oz. liquor of choice when blending.

Relish:
 Yield about 3 cups*-Freezes well**-Adapted from Recipes 1-2-3 by Rozanne Gold
1 lb. cranberries
1 cup dried cherries OR 1 large orange, seeded but not peeled OR cherries + 1/3 cup slivers orange peel
1 cup or more packed brown sugar to taste
Process all ingredients to a rough chop. Allow to stand at room temperature for 4 hrs. to meld flavors. Chill at least 4 days before serving. Use with meats.
* 1 cup crushed pineapple or finely diced apple can be added after processing, to alter flavor
** Can also be used as a base for My Easy Salsa. Good with poultry and meats.
NOTE: Keeps chilled for several weeks.

Compote: Yield about 2 ¾ cups cranberries- From Recipes 1-2-3 by Rozanne Gold
3 cups cranberries
2/3 cup brown sugar
¾ cup dried cherries
12 black peppercorns OR freshly ground black pepper
Pinch salt
Bring sugar, salt and pepper to a boil in 1 cup water, add fruits. Return to a boil, reduce heat and simmer for about 10 min. until berries have popped and sauce has thickened. Cool then chill.

My Easy Cranberry Salsa: Yield a bit over 1 cup with recipe, over 2 cups using canned sauce —all measurements are approximate and can be adjusted. (1) 14 oz. can whole berry sauce can be substituted for the *marked ingredients, making this super easy

1 cup cranberries*
¼ cup packed brown sugar*
¼ cup finely diced onion
Meat of 1 orange
1/3 cup orange peel in fine Julianne no more than ½ inch long
½ tsp. finely diced jarred jalapeño pepper- optional and to taste OR freshly ground black pepper
Mix everything together, adjust flavors and allow to sit, covered, in the refrigerator for several days before serving. Excellent with poultry, pork, ham and veal.
NOTE: Keeps chilled for several weeks


Easy Strudel: Serves 6-8-From Recipes 1-2-3 by Rozanne Gold
2 ½ cups compote
5 Tbs. unsalted butter-melted
7 sheets phyllo dough
Lay sheets of phyllo on a flat surface and coat each lightly with butter using a pastry brush, restacking them as you do. Spoon cranberry compote parallel to one of the short sides of the phyllo leaving a 3 inch margin and roll up tightly like a jelly roll. Place, seam side down on a baking sheet. Brush top with remaining butter and bake in a 375 deg. oven for 25 min. Cool and serve in slices. Best consumed within 3 hrs. of baking. DO NOT refrigerate.

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Muffins: For 1 dozen muffins
To dry mix, packaged or homemade, add ¾ cup roughly chopped cranberries . Stir well, to prevent clumping in batter when liquid is added. Bake as per directions.

Cranberry Baked Brie: This can be made with a wheel or wedge of Brie.
Preheat oven to 400 deg. Bring refrigerated pastry sheet to room temperature by placing on the counter until workable. Spread top of cheese liberally with whole berry sauce, canned or homemade. If necessary cut the pie crust to fit a wedge, leave whole for a wheel. Place the pastry over the cheese and turn brie over and seal opening. Place the sealed side onto a greased baking pan. Bake 20-25 minutes, or until crust is light golden brown.

Cranberry Stuffing: Yield 6 cups
2 cups ground cranberries
½ cup butter
½ cup sugar
8 cups coarse fresh bread crumbs*
Salt and pepper
1Tbs . sage
2 tsp. thyme
½ cup chopped celery
3 Tbs. chopped parsley
¾ cups water or ½ cup orange juice and ¼ cup water or sufficient to moisten
Sauté cranberries in butter until soft, about 5 min. stir in sugar. Mix crumbs with next 5 ingredients and add to berries with fluid. Cook until blended, stirring constantly, about 8 min. Can be packed lightly into poultry, used as stuffing in a crown roast or cooked alongside a roast in a lightly greased casserole until brown on top. This is especially good with poultry or pork.
* I would like to try this with all or half corn bread crumbs rather than white.

Cranberry, Pecan, Feta Salad: Serves 4-Great leftover dish
2 cups cubed cooked chicken or turkey
1/3 cup toasted pecan or walnut pieces
1/3 cup dried cranberries (craisins)
4 cups coarsely shaved iceberg lettuce or Romaine
Raspberry-Pecan or Walnut vinaigrette to moisten-about ¼ cup
½ cup crumbled feta cheese for garnish
Salt and pepper-optional, I don’t use it
Layer the lettuce, meat, cranberries and nuts in a bowl. Add dressing and toss gently. Serve on plates or from bowl, garnished with cheese.

DESSERTS:  Cranberry desserts are the perfect ending to a dinner. Their bright red color is cheery and seasonal; their sweet-sour slightly acidic taste is perfect after a rich entrée; their affinity for the cold makes them ideal for icy sweets and they’re very easy to work with.

Cranberry Orange Walnut Ice Cream: Serves 6-Very 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 spoon ice cream into a freezer container; 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.

Cranberry Refrigerator Cake: Serves 6-8-From America’s Cookbook- This is a wonderful holiday dessert to make with children
3 cups cranberries
1 ½ cups water
1/3 cup raisins
3 figs- finely chopped
1/3 cup chopped walnuts
10 dates- finely chopped
1 cup sugar
1 small sponge or pound cake .Cook cranberries in water until skins pop; strain, pushing down on solids. Add fruits and nuts to strained juice, mix, cover and simmer 5 min .Remove from heat, add sugar, stir to dissolve and cool, return cranberries to mix. Line a greased mold with the cake slices, add a layer of the fruit mix, then a layer of cake, repeat, ending with cake. Chill in refrigerator, unmold and serve with whipped cream.
NOTE: Keeps for 2-3 days.

Cranberry-Nut Refrigerator Torte: Serves 12-16-From The Settlement Cookbook
2 ¼ cups flour
1 cup sugar
¼ tsp. salt
1 tsp. EACH baking powder AND baking soda
1 cup chopped walnuts
1cup cranberries
1 cup chopped dates
2 oranges – zest grated-juice reserved
2 eggs beaten
1 cup buttermilk OR plain yogurt (see note*)
¾ cup oil
1 cup orange juice-includes reserved juice from oranges
1cup sugar
Sift first 5 dry ingredients together. Stir in nuts, fruits and zest. Lightly beat or whisk eggs, buttermilk and oil and add to flour mixture. Stir until blended. Pour into a greased 10 inch tube pan. Bake in a 350 deg. pre-heated oven for 1 hr. Let stand in pan until lukewarm. Remove to a rack placed over a wide dish. Combine orange juice and 1 cup sugar and pour over cake. Set cake in a deep refrigerator or freezer proof dish and pour drippings over cake again. Wrap in plastic wrap and chill at least 24hr. before serving. Dust top with sugar if desired.
NOTE: Cake keeps in refrigerator for 2 weeks or more, frozen for several months but thaw before serving.

Chocolate Cranberry Biscotti: Yield 30-Adapted from Diabetic Desserts. There are many recipes for these biscotti, but I chose this because it tastes wonderful and is acceptable for this very specific diet. The nutritional information is below.* The cocoa powder is optional for those who don’t like chocolate.
3 cups flour
1 ½ tsp. baking soda
1/3 cup unsweetened cocoa powder
½ tsp. salt
3 eggs
2/3 cup sugar
1 tsp. vanilla
½ cup dried cranberries
1/3 cup sliced toasted almonds
2 Tbs. skim milk
Combine first 4 ingredients. Beat eggs, sugar and vanilla until well blended, add flour mix and beat to blend. Stir in fruit and nuts. Turn dough out on a lightly floured board and knead 4-6 times, roll into a 20 inch log, place on a lightly oiled baking sheet and brush with milk. Bake in a preheated 350 deg. oven for 30 min. Cool 10 min. and cut into 30 slices. Place slices on the cookie sheet and cook 20 min. turning once. Cool on racks and store airtight.
_____________________________________________________________________________
*Czlories-86, Calories fromfat-13%, Totalfat-1g., Saturated fat <1g., Protein -2g., Carbohydrate- 16g., Cholesterol-21mg., Sodium 108 mg., Dietary fiber-1g., DIETARY EXCHANGE-1 Starch
—————————————————————————————————————————–

Cranberry Cream Cheese Pie: Serves 6-8-From The Journal Cookbook
(1) 9 inch pie shell-almost baked
20 oz. cream cheese
1 cup sugar
1 ½ Tbs. flour
¼ tsp. EACH orange and lemon zest
Pinch Salt
3 eggs, +1 egg white
2 Tbs. cream
½ tsp. vanilla
TOPPING
1 can whole cranberry sauce
2 Tbs. sugar
1 ½ Tbs. cornstarch
1 tsp. EACH lemon juice and zest
Whip the cheese fluffy; add the next 4 ingredients and beat to mix well. Add the eggs and white separately, beating well after each; add the cream and vanilla and mix until well blended. Pour in the pie shell and bake in a preheated 450 deg. oven 7 min. Reduce heat to200 deg. and bake 15 min. Cool.

Combine first 3 topping ingredients in a saucepan and stir over low heat until clear; blend in juice and zest. Cool and spread over cheese filling. Chill until serving.

Cranberry Crisp: Serves 6
12 oz. fresh cranberries=2 cups
1/3 cup sugar
½ cup chopped walnuts
1 egg
½ cup of flour
½ cup sugar
3/4 cup butter- melted
Lightly grease a 9 inch pie plate. Fill with berries, top with 1/3 cup sugar and nuts. Beat egg until foamy, beat in butter, flour and remaining sugar until batter is smooth. Pour over berries. Bake in a preheated 325 deg. oven until browned, about 45 min. This is best served warm with ice cream or whipped cream.
NOTE: This can be stored, before baking, the berries in the pie plate, covered, and the batter in a container in the refrigerator for about 3 days. Combine and bake. Probably can also be reheated in the microwave the day after baking.

NUTS-IMPRESSIVE DIY GIFTS

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

RECIPES

Roasted, Salted Nuts:

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

Mixed Pesto Nuts:

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

Candied Nuts:

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

Sugared Pecans or Walnuts:

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

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

Coffee Candied Nuts

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

Orange Candied Nuts:

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

Glaceed Nuts:

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

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