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Feb 28

SOME SAINT PATRICK’S DAY RECIPES

Saint Patrick’s Day and Valentine Day are two cheerfully celebrated holidays in the U.S. I think the reason they’re so popular is that they provide bright spots in drab winter – a welcome change. The difference is that Valentine’s Day, symbolized by sweets and flowers, is directed toward couples, whereas St. Patrick’s is for everyone and focused on hardier fare. If you like Irish food, especially corned beef and cabbage, you’re Irish for the day.

Actually, Irish food in general, is becoming known and appreciated all over the U.S. Soda bread is a regular bakery item and recipes for home baked abound at this time of year. Kerry Gold butter is increasingly found in markets all year, no longer simply a March import. Made from the milk of grass fed cows, it’s as superior in taste and texture to our butter as the meat of grass fed beef is to our usual commercial corn fed product. This book has a recipe for the bread and plenty of reasons to try the butter.

The book is about Irish food, and has some not-so-Irish recipes, still suitable for the day, which will make your holiday meal planning easier. The recipes are for the person who wants some easily made, affordable dishes to serve on Saint Patrick’s Day, whether for a full course meal, just snacks, or dessert. In keeping with the spirit of the occasion, most of the food is either green, or traditionally linked with the holiday, Included though, are some recommendations for leftovers and an option for those who don’t like corned beef.

But speaking of corned beef, did you know that the ‘corning’ process consists simply of a dry rub of common pantry ingredients and marinating the meat in a cool place for 3-8 days? (I like 5) I was so surprised to learn from an article by Julia Child how quick and easy it was to home-corn beef, and that I went a step further and corned a piece of ham successfully. The advantages to doing it myself was that it gives me a wide choice of cuts, size of pieces and price range to choose from, rather than depending on the packages of corned beef in the meat counter. I’ve corned several cuts, chuck and arm roasts, rounds, both bottom and top, even a shoulder London broil.

The beef cut traditionally used for corning is a brisket, roommate in origin to the flank steak. It’s as grainy as the flank steak, with the meat separated into layers by streaks of fat. The brisket is divided into two categories of “cuts”. The “flat “cut is the leaner one and slices more easily. The “point” cut is thicker and marbled with fat. It shreds easily for non-roast dishes, and is reputed to have more flavor, but both are fattier than most cuts of beef. They’re also labor intensive to cook, taking several hours and because of the fat causing foam to form, needing changes of water initially, though some of that problem is solved by trimming as much fat as possible first.

In the late 60s and 70s cooking in America gained popularity yet traditional recipes still held sway and other cuts of corned beef were available. My Mother and Aunt argued over Round vrs. Rump. Then cooking became fashionable and the more sophisticated and faster sauté and grill methods took over. Slow cookers and Instant pots are helping revive recipes that require more time, but the variety of large cuts these recipes require aren’t in demand yet. Hence, corned beef is, once more, confined to the brisket in markets.

This why I love being able to home corn meat. I can pick a cut which is leaner, and therefore, healthier, finer grained, so it will cook faster, and be more tender, yet is the right size for one meal and perhaps just one left-over one or sandwiches. Plus corning ups the price, so I can buy a more expensive piece of meat for the cost of a cheaper corned one. It does require a glazed, enameled or glass container, and possibly room on the bottom refrigerator shelf for 3-8 days, but the corning ingredients are all regular pantry supplies. See the complete directions below.

Now on to a few examples of recipe suggestions, plus hints at others, for a Saint Patrick’s Day themed dinner from this book,– available on this site and Kindle for $2.99:

APPETIZERS

Parsley Pinwheels:

More recipes in the book
1 can Crescent Rolls
½ bunch of fresh parsley-stems removed and chopped
(1) 4oz package of cream cheese
Lemon Pepper
Garlic powder
Roll the roll dough out slightly to get rid of the perforations and make one rectangle. Spread with the cheese; sprinkle lightly with the lemon pepper and garlic, distribute the parsley evenly over the top. Roll up and cut into ½ -3/4 inch slices. Place on a baking sheet and cook according to package directions

Soup:

As an aside, I have learned that by keeping the liquid to a minimum most pureed vegetables are thick enough and sufficiently creamy, that they don’t need the extra calories of added cream. However, leafier green vegetables, like spinach, may become too watery and need a little boost like roux or cream. The basic method for making soup is universal.

Pea Soup with Mint

Serves 2 in bowls. See the book for more
Sauté a medium onion in 1Tbs. canola oil, then added 1lb. of frozen peas, 3 sprigs of fresh mint and 1qt. of chicken broth. After simmering these ingredients for 20 min. puree the soup. Usually no other seasoning is needed, but check for taste optionally adding salt and pepper. Serve hot or chilled. Garnish with sour cream and a sprig of fresh mint.

Entrees:

Both these roasts should be served accompanied by Dijon or spicy brown mustard and plain horseradish or horseradish sauce made of ¼ cup horseradish mixed with ¾ cups mayonnaise.

Classic Corned Beef and Cabbage:

Serves 6
4 lb. cut of corned beef
1 large or 2 small heads of cabbage- enough for a generous sized wedge per person
Sufficient white potatoes- whole or halved- for number of servings . I don’t peel them
Peeled carrots, halved–optional
1 qt. or more of chicken broth—enough to cover the meat and potatoes in the pot
Reserve the seasonings from the corning wrapper. Trim all excess fat off the meat, rinse it well and put it in a deep pot with the seasonings and enough broth to cover. Simmer 3-4 hours until fork tender, about 1 1/2 hrs. .Add potatoes and carrots if using and cook another hour. Add cabbage about 45 min before serving.
Slice roast and serve hot with vegetables, pot liquid on the side. Store leftover meat in pot liquid.
ALTERNATIVELY: Put potatoes and carrots in a slow cooker. Top with beef, 3cups broth and seasonings. Cook on low 6 hr. Cut cabbage in 2 inch wedges, add to the cooker and cook on low 2 hr. more. Serve and store as above.

Irish Pub Brisket:

Serves 6- Find the recipe in the book
Traditionally, this dish uses the same two cuts of beef as are regularly corned; the brisket and the bottom round. Legend has it that it was easier for the pub keeper to keep in ever ready supply if he only had to cook it not corn it as well. It’s an option for those who don’t like corned beef.

Easy Corned Beef for Two:

2 large potatoes halved—peeled optional
2 peeled carrots -optional
½ head of cabbage cut in two crescent wedges
1 qt. chicken broth
12 oz. can of corned beef
Put the potatoes in a deep saucepan, with other vegetables, if using. Add cabbage and just enough broth to immerse. Cover and simmer 20 min. or until cabbage softens. Top with the canned meat in one piece, cover again and simmer 15 min more or until the fat from the meat has melted into the broth.

Leftovers:

Corned Beef Hash:

Serves 4-additional variations in the book
2 cups cooked corned beef—diced
2 cups boiled potatoes—leftover, or microwaved in jackets 2-3mins depending on size—diced
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½ cup milk or cream
Salt and pepper to taste
Combine all ingredients. The mixture can be formed into patties and browned in a pan, or spooned into individual greased casseroles. For casseroles use a spoon to make an indention in the center and bake in a 350degree oven 30 min. until brown. Break an egg into each indentation and bake for @10min more. Serving hint; Pass ketchup on the side.

Corned Beef Salad:

Serves 4-a wonderful luncheon found in the book

Reuben Sandwiches:

These are served open faced, which my family favors, or closed.
1 loaf good Deli Jewish Rye Bread
@ ½ lb. sliced corned beef or shredded leftover
8 oz. bottle of Russian dressing
1 lb.sauerkraut
@ ½ lb. Deli sliced Swiss cheese
Allow 2 slices bread per portion. For open-faced lightly toast the bread, for closed toast only one side.
Spread a toasted side with the Russian dressing, cover with the meat then the kraut and top with the cheese. The amounts you use are optional. If planning a closed sandwich, fill only half the slices and top with the others; for open cover all. The open sandwiches can be run under the broiler until the cheese melts, the closed topped with the empty slices, toasted sides in, and broiled or grilled turning once, until both sides are golden. Serve hot.

Desserts:

A Light Lite Dessert:

Lime sherbet
green Crème de Menthe liqueur
Put a scoop of sherbet in each dessert dish. Poke a hole in the center with the handle of a wooden spoon and pour the liqueur in just to fill and slightly overflow. Serve at once.

Key Lime Pie:

My special easy recipe is in the book
I always had trouble with Key Lime Pie, despite many recipes, even “authentic” ones from the Florida Keys, until I devised this one, which seems to be foolproof, perhaps because it’s so easy. There is one universal rule in making this pie however, the lime juice must be fresh, and, if possible, of the “key” variety. Key limes are small, dark green, very smooth with rounded ends. Their juice has an intense flavor, without the biting acidity sometimes found in regular lime juice. I understand the juice is sold in the baking supply aisles in some stores, but have never encountered it. The limes themselves, can often be found, usually labeled and bagged, in Supermarkets, especially ones with large Hispanic sections and Walmart. It requires at least 15 to yield enough juice for one pie. If you can’t find them, the common Persian variety limes will do, but I might increase the amount of juice in the pie by a tablespoon. Test to taste the strength of the acidity and flavor of the juice. Do NOT use lime drink mix or even concentrated juice unless it’s labeled 1 Note: For this occasion add a drop of green food coloring to the pie filling.

And of course Irish Coffee is in the book

Corning Directions:

For Beef:

For 5-6 lbs. of beef –any cut—Allow to marinate 36 hrs. to 8 days- Adjust ingredient amounts according to the poundage of the cut being corned.
8 cups water
1 cup salt
3 Tbs. brown sugar
1 bay leaf
6 peppercorns
1 clove garlic-minced
¼ tsp. choice of any or all—whole allspice, paprika, ginger, mustard powder, nutmeg or mace.-I use all
Trim the meat of fat, wipe with a damp cloth and pierce all over with a fork. Place in a glazed ceramic, glass or enameled pan that fits comfortably and is deep enough to allow for full immersion in the brine. Put all the above spices and seasonings in 4 cups warm water and stir to dissolve the sugar and salt. Pour over the beef. Add enough water to cover the meat by 1 inch. Place a weighted plate on top and leave to marinate in a cool or cold place for at least 3 days, better 5-8. (Alternatively, place the meat and marinade in a plastic bag. Leave extra air space close, and put the bag in the bowl.)
The first time I did this I used a glazed terracotta planter, then I found an enameled roasting pan in a flea market. For weights I use a Dollar Store plate and a brick, then seal the pan with plastic wrap. I only make this in winter, so if I don’t have room in the refrigerator, I put it on a shelf in the garage—just as long as it doesn’t freeze but with refrigerator space on the bottom shelf, it can be made all year.

Corning Ham:

On a hunch, I cut a lobe from a ham shank and used the corning ingredients, minus the salt and water, as a dry rub. I put it in a plastic bag in the refrigerator for a week and boiled it as I would a corned beef. The taste was close enough to corned beef to fool everyone who ate it, even sliced cold, and the price difference was well, the difference between beef and ham.
1 ½ to 2 lb. lobe cut from a ham
Omit the water and salt from the above list of ingredients
measure half quantities of the remaining spices and seasonings.
Mix those items and use them as a dry rub for the ham. Seal the ham in a plastic bag and refrigerate it for 5-7 days. Remove from plastic, leaving rub on, cover with broth and cook as for corned beef.


Happy Saint Patrick’s Day everyone

 

 

 

 

 

 

 

Feb 21

CHICKEN ROLLS

It’s no secret that I love to cook and will spend hours in the kitchen but friends will tell you that I also like a bit of time to relax before dinner and get ready to enjoy the meal, even on weeknights. The meals I like best are ones which can be prepared ahead and finished quickly for serving preferably without me hanging over the stove.

Chicken Rolls are a perfect example of a dish that fills these requirements. They are quite simple to make, can be prepped several hours in advance and are economical since either breasts or thighs can be used. They can be presented to suit any occasion, from casual to elegant, whole or sliced, on individual plates or one platter, vegetables surrounding them or served on the side.

Acceptable to all diets they offer wide range for stuffing variations and there is bound to be one to suit even the fussiest eater. I’m giving 9 selections below. The recipes are each for 4 portions but are easily halved or doubled, so they are good for one, two people, a family or ready for company.

CHICKEN ROLLS-GENERAL DIRECTIONS:
Each recipe serves 4.  The standard requirement for each is 4 large, boneless skinless breasts with the filling divided equally between them. Optionally, recipes A-D-E-F-H-I- can also be made using 8 boneless, skinless thighs. (NOTE: thighs are easier to secure with the skin on.)

Place each chicken piece between 2 pieces of plastic wrap and gently pound to an even thickness; working with the smooth side down, spread equal amounts of the filling over each. Roll from the short side, jelly roll style to enclose the filling.  Secure closed with basting pins or toothpicks. If to be wrapped in bacon, do it first, then secure.

These recipes can all be made several hours, even overnight in advance and kept covered in the refrigerator. The cooking time for each recipe is similar. Place the chicken seam side down in a lightly oil sprayed pan large enough to fit them comfortably. For oven, melt 1 Tbs. butter add 1 Tbs. oil and pour over chicken, coating all sides; then add 1/3 cup white wine, broth or apple juice. Bake in a preheated 350 deg. oven for 30-40 min. until juices run clear. Check occasionally to see liquid level is constant and meat hasn’t stuck to the pan.

For stove top, melt butter in skillet, add oil, then chicken and turn to coat. Cook over medium heat, turning occasionally until brown about 30 min. You may need to add up to 1 Tbs. butter and 1 Tbs. oil during cooking for stove top. Add the 1/3 cup white wine, broth or apple juice at the end to deglaze the pan.

If not serving at once keep warm for up to 30 min. otherwise allow to cool, then reheat, covered, until warm through. Use the pan juices as a sauce when plating the food.
Any exceptions to these directions are written with the individual recipe.

FILLING RECIPES:
A) Herb and Nuts-thighs possible
1 cup fresh basil or parsley
2 Tbs. hazelnuts or walnuts
1 garlic clove—or equal amount bottled or powder (not salt)
Process the above ingredients to roughly chop; spread on meat and roll

B) Tomato and Ham or Bacon
3 Tbs. tomato paste
4 slices lean bacon or 2 slices Deli ham  cut crosswise in half
1 garlic clove or equal amount bottled or powder (not salt)
Mix tomato paste and garlic. Spread on chicken, cover with 1 slice bacon halved or ½ slice ham and roll

C) Cream Cheese and Chives
8 oz. cream cheese- can be made using half regular cheese and half low-fat
2 Tbs. chopped fresh chives
1 garlic clove-minced or equal amount bottled or powder
1 Tsp. flour
4 slices turkey bacon
Mix the first 4 ingredients together. Spread on meat, roll and wrap with 1 slice bacon each

D) Cream Cheese Dijon-thighs possible
4 oz. regular cream cheese
2 Tbs. plain yogurt
4 Tbs. Dijon mustard
1/3  cup brown sugar
Mix all ingredients together until smooth; spread on meat and roll

E) Sage and Cheese—thighs possible
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4 fresh sage leaves or 1 tsp. dried
4-8 strips regular or turkey bacon
Spread the cheese on the meat, top with sage and roll up ; wrap with bacon. Add 2 Tbs. fresh lemon juice to the pan juices at the end of cooking.

F) Feta and Herbs—thighs possible
5 oz. Feta cheese-cut into strips one per chicken portion
2 Tbs. EACH thyme. Rosemary and oregano +garnish
Sprinkle herbs equally over chicken pieces; top with a strip of cheese and roll.
Sauce:
1medium onion chopped
1clove garlic
1 Tbs. oil
4 plum tomatoes I 8 pieces each
Cook onion and garlic in oil until soft. Add tomatoes and lightly simmer, covered 10 min. until soft. Blend until smooth. Plate sauce under chicken and garnish with herbs.

G) Saltimbocca
4 thin slices ham
4 slices Swiss or Provolone cheese
4 sage leaves
1 small tomato chopped
Place above ingredients in order on breasts. Roll and secure.
Sauce:
1Tbs. oil
2 minced garlic cloves or equal jarred or powder
2tsp. cornstarch
2 Tbs. chopped fresh sage or 2 tsp. dried
2 Tbs. dry sherry
Pan juices + broth to equal 1 cup
Cook garlic in oil until soft. Add the broth and warm . Mix the cornstarch, sherry and sage and add to the pan. Cook until bubbly. Return chicken to the pan and spoon sauce over for about 5 min. until sauce thickens slightly and food is hot.

H) Roasted Pepper and Olive—Thighs possible—should be made on the stove top.
4 large jarred fire-roasted red peppers –divided in half for thighs
12 pitted ripe olives – sliced
12 pitted green olives-sliced
8 basil leaves or 1tsp. dried
Cover meat with pepper pieces. Spoon olives down center and roll. Top with basil.
Sauce:
When chicken is brown, add 1 1/4 cups white wine to pan juices, cover and simmer for about 15 min. until chicken is cooked and sauce thickens slightly. Serve at once.

I) Sausage and Peppers; Thighs possible
4 oz. thinly sliced Genoa salami
(1) 6oz jar sweet red peppers
Cover the meat with the salami. Divide the peppers down the centers. Roll and oven bake.

 

Feb 14

SILKY RISOTTOS

I’d eaten risottos, and living in Italy, learned to make them but not being a big fan of rice, I was indifferent, until a certain train ride. I bumped into a friend in the Milan Train Station, and he convinced me to wait for the noon ‘Rapido’ rather than take the regular morning train to Florence. The trains arrived there at about the same time but he insisted the Rapido served a wonderful luncheon.

Having been in Italy long enough to know that, in a country full of ‘foodies’ and great restaurants, when a busy doctor alters his schedule to accommodate a specific meal, it was special. We made reservations in the Dining Car, rather than booking seats, because the high speed train condensed the travel time to just enough for a leisurely lunch.

I had misgivings when I learned the ‘star’ of this feast was a risotto, but was assured it was the best Risotto Milanese in all Italy. Any doubts disappeared when a steaming soup plate was set before me. The contents were creamy, with a lovely golden color and the most tantalizing aroma. Too hot to ‘dig in’ I took tiny spoonfulls from around the edge, in the Italian style of eating a risotto and with each was more converted into a fan. It remains one of my best food memories-ever!

There are two secrets to making risotto. The first, of course, is to use the proper grain of rice. To achieve the creamy texture round rice is best. Round grains can absorb enough liquid to swell three times their size, combining a creamy texture while remaining al dente.

The Po Valley in Italy is the largest rice growing region in Europe and the preferred risotto rice is Vialone nano, which is rarely exported. Gourmet stores may carry Carnaroli, if possible choose superfino, but the easiest found suitable rice, outside Italy, is Arborio. Chinese markets carry a round grain for their ‘sticky rice’ as well.

The second secret is the practice of adding liquid in increments, while stirring, over a period of time so the rice absorbs each addition before the next goes into the pot. This allows the rice to swell gradually and the flavors of the liquid to infuse the grains. It also allows the natural starch to be released and create the creamy texture.

Italian traditionalists differentiate between ‘classic’ risotto made as directed above and the popular risottos often found on menus, like seafood and primavera. The hallmark of classic risotto is its ‘silky creamyness’. It allows for added ingredients and flavorings but they aren’t permitted to disrupt the overall smooth texture. In other risottos, the rice is more of a foil or bedding for the ingredients, as in paella, and frequently the rice is cooked normally with all the liquid added at once.

Since the experience which taught me to love risottos was based, in large part, on the uniqueness of the texture, I’m going to focus on recipes for the ‘classic’ version in this post. I’ll start with the best recipe I’ve ever found for Risotto Milanese from the established expert on Italian cooking, Elizabeth David. She points out there are several versions. Below is the most popular, with a chicken base.

RECIPES**
General Directions for Cooking Risotto:
Step 1-Bring the stock to a boil, reduce heat and hold at simmer. Remember the liquid must be kept hot all through cooking.
Step 2-Melt butter and/or oil in a heavy pan and sauté onion (and garlic or other flavorings) until soft.
Step 3-Add rice and stir to coat with the fat. Saute, stirring, for 1-2 min. over medium heat
Step 4-Ladel some of the hot stock into the rice and stir until absorbed. Any other liquids stated in the recipe are added with the broth unless otherwise directed
Step 5-. Repeat until all the stock is gone. Maintain risotto at a simmer but do not let it boil. Add stock in smaller amounts toward the end. Cooking time should be about 30 min. Grains should be slightlyal dente and the mixture creamy, not runny. Serve HOT!
**5 of the recipes below are from the Hermes House book Perfect Risotto. They were best adjusted to the U.S. system of measurements

Risotto Milanese:

Serves 4-From Italian Food by Elizabeth David
5 cups simmering stock-chicken-Optionally include ½ cup white wine
Good sized pinch of Saffron threads
6 Tbs. butter
1 onion finely chopped
1 ½ cups Arborio or Carnaroli rice-See above
1 cup freshly grated Parmesan cheese
Salt and pepper
Ladle a little of the broth into a bowl and sprinkle the saffron threads over to infuse. Saute the onion in 6 Tbs. of melted butter until soft-about 3 min. Stir in the rice and coat well, add the saffron and soaking liquid, and a bit of hot stock, stirring until it’s absorbed. Follow steps 4&5 above. When the rice is ready, stir in 2/3 cup of cheese and reserved butter until mixture is smooth. Serve in a warmed bowl garnished with the reserved cheese.

Shrimp Risotto:

Serves 4
12 large raw shrimp- shelled and cleaned-shells reserved
1 Bay leaf
2 tsp. dried parsley
1 Tsp. whole black peppercorns
2 cloves garlic-peeled
5 cups water
5 Tbs. butter
2 shallots finely chopped
1 ½ cups Arborio or Carnaroli rice
1Tbs.tomato paste softened in
½ cup white wine
Salt and pepper
Bring the water to a boil and cook the shrimp for 4 min. until pink. Remove and cool. Add the shrimp shells and the next 4 ingredients to the water and boil for 10 min. Strain. Slice the shrimp in ½ lengthwise and chop all but 4 halves. Saute the shallots in 4 Tbs. butter until soft, stir in shrimp, add the rice and stir for 1-2 min. Stir in the tomato paste and wine. Begin adding the stock, following steps 4&5 until rice is cooked. Finish with the reserved butter, salt and pepper. Garnish with reserved shrimp.

Chicken and Ham Risotto:

Serves 4
2 Tbs. oil
8 oz. chicken breast in 1 inch cubes
1 onion- finely chopped
1 garlic clove-finely chopped
¼ tsp. saffron threads
2 oz. Parma Ham in thin strips-suitable substitute is prosciutto
2 ¼ cups Arborio or Carnaroli rice
½ cup white wine
7 ½ cups stock
2 Tbs. butter
½ cup grated Parmesan cheese
Saute the chicken in the oil until it turns white. Reduce heat and stir in the garlic, saffron and ham, stir until onion is soft. Add the rice and stir 1-2 min. to coat. Add the wine, bring to a boil and stir until almost absorbed. Begin to add the stock and follow steps 4&5 until rice is cooked. Finish with butter and garnish with cheese.

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Serves 4
2 Tbs. oil
1 onion finely chopped
2 crushed garlic cloves
1 full cup Arborio or Carnaroli rice
1/3 cup white wine
6 ½ cups vegetable stock
8 oz. asparagus spears in 1 inch slices
4 Tbs. butter
¼ cup grated Parmesan cheese
Saute the onion and garlic in the oil until softened but not brown-about 10 min. Add the rice and stir for 1-2 min. until coated; add the wine, stir until absorbed and begin to add the stock following steps 4&5. After 10min. add the asparagus stalk pieces and 5 min. later add the tips. When the rice is cooked, finish with the butter and garnish with the cheese.

Pepper Risotto:

Serves 4
3 Red bell peppers, roasted, skinned and sliced
2 Tbs. oil
3 garlic cloves-sliced
(1 ½) 14 oz. cans diced tomatoes
2 Bay leaves
2 ¼ cups Arborio or Carnaroli rice
6 cups + vegetable stock
6 fresh Basil leaves-snipped
Salt and pepper
Saute the garlic and tomatoes gently in the oil for 5 min. Add the Bay leaves and peppers and cook for 10 min. more. Add the rice and stir for 2 min. then begin to add the stock following steps 4&5.When the rice is ready, season to taste, remove from heat, cover and allow to stand for 10 min. Stir in the Basil and serve.

Risotto Timbale with Ham and Peas:

Serves 4
6 Tbs. butter
2 Tbs. oil
1 onion finely diced
1/3 cup ham-finely diced
3 Tbs. parsley
2 garlic cloves-chopped
2 cups fresh or frozen peas
4 Tbs. water
1 ½ cups Arborio or Carnaroli rice
5 cups vegetable or meat stock
1cup grated Parmesan cheese
¾ cup Fontina cheese-sliced
Salt and pepper
Parsley to garnish
Saute the onion in the oil and half the butter until soft, add ham and cook for 2 min. add the garlic and parsley and cook for 2 min. Add the peas, seasonings and water and cook covered for 8 min. for fresh peas,4 min. for frozen. Remove lid and continue cooking until liquid has evaporated. Reserve half the peas. Butter a round cake pan and line it with greased paper. Sprinkle with a little Parmesan. Stir the rice into the pea mixture in the pan and begin adding stock following steps 4&5. Preheat oven to 350 deg. and when rice is ready, stir in seasoning, most of the reserved butter and half the Parmesan. Spoon half the risotto into the prepared pan. Cover with a layer if Fontina, the reserved peas and ham, half the remaining Parmesan and top with the rest of the Fontina slices. Spoon the rest of the risotto over, dot with remaining butter, top with the rest of the Parmesan and bake for 15 min. Let stand for 10 min. To unmold, run a knife around the pan edge and invert onto a serving plate. Tap the bottom of the pan to let the risotto drop out, remove the paper and garnish with parsley. Serve in wedges.


 

Feb 7

3 WEEKDAY VALENTINE’S DAY DINNERS

In 2019, Valentine’s Day is a Thursday, so most major plans for celebrating are probably scheduled for the bookending weekends. It’s hard, though, not to give the actual day a nod but how, without interfering with busy, tight weekday schedules? So in this post, I’m giving detailed 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.

This concept resonates with me because Feb. 14th was my Grandmother’s birthday, and the anniversary of her engagement to Grandfather. All through my childhood it was an occasion for a big family dinner. Nana, wanting to share her ‘day’ with us, gave everyone token gifts because she wanted us to know she loved us and that love is more than just romance. I miss those dinners, they are lovely memories and perhaps it’s not such 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.

Through the years, I’ve done several Valentine’s Day posts, including one on seafood last year when it fell on Ash Wednesday. So if you want more recipe ideas just go to the ‘Select Month’ window in the right margin of any page of this blog and choose February from each year.

STARTERS

Melon con Prociutto


One easy appetizer uses deli ham, from smoked turkey to real Prosciutto Crudo, suit your taste and budget. Get it thinly sliced, not shaved.
1) Slice a melon, traditionally a cantaloupe, in 1 inch wedges, remove seeds and rind, wrap with slice(s) of ham, secure with toothpicks and cut in about 3 pieces.
2) Similarly, a kosher dill pickle spear can be treated in the same way. Secure with 3 toothpicks and cut in thirds.
4oz of meat should yield about 24 appetizers with pickle, and about 20 or 22 with melon, because the meat may need to overlap more.
NOTE: Draping a piece of real Prosciutto Crudo, or even a thin slice of high quality ham over a 2 inch wedge of melon is the classic Italian first course Prosciutto con Mellone, an ever popular, elegant and always acceptable choice to serve guests and perhaps the better presentation for a family meal.

Bruschetta


Bruschetta traditionally, are ½ to ¾ inch slices of stale Italian bread, cut on an angle, lightly oiled and rubbed with garlic on one side and browned in the oven(350 deg. for 10 min.) French bread can be substituted for Italian. They support a great variety of toppings, and once browned, depending on the topping, may or may not be returned to the oven. Some suggested toppings are listed below, but your imagination can truly be your guide—
1) Chopped fresh tomatoes, drizzled with olive oil, sprinkled with salt and pepper to taste and fresh, or dried herbs-basil, parsley, thyme or oregano. If substituting canned diced tomatoes, drain them very well and limit the oil.
2) Spread the toasted bread with pesto add slices of fresh mushrooms, or sautéed ones and /or carmelized onions or thin slices of tomato and top with slivers of brie, Fontana, gruyere or camembert. This can be served as is, or briefly run under the broiler.
3) Go veggie! Saute chopped onions and peppers in a little olive oil ( This actually can be done by placing them with the oil, just enough to coat, seasoned with lemon pepper to taste, in the microwave on high, allowing 2 min. per cup) top with chopped bits of oil cured sun-dried tomatoes and / or a choice of cheese. Do not allow to stand long.
4) Try Mexican! Replace the tomatoes with drained salsa and top with cheddar and fresh cilantro. Add a bit of cumin and coriander to taste during cooking (optional). Can be run under the broiler, or served at room temperature, but again do not allow to stand long.
5) For seafood lovers, make a Lamaise dressing of one part ketchup to three parts mayonnaise, add mace to taste. Spread it on the toasted bread and top with shrimp, whole or chopped, crab or lobster interspersed with julienne curly leaf lettuce or spinach.
6) Be elegant and top the bruschetta with thinly sliced smoked salmon and / or caviar decorated with a sprig of fresh dill. Optionally, a thin spread of cream cheese on the toast would mute the salty taste, for those who don’t care for it. This, especially, makes an excellent first course, as, in fact, do several of the suggestions above.
7) For a speedy presentation, use drained, canned, flavored, diced tomatoes and/or optionally, serve them in a bowl, with a spoon, surrounded by the toasted bread. This prevents them from becoming soggy.

Cream Cheese with Tapenade

Tapenades and cream cheese are naturals together. If you are in need of something to serve fast, open an 8oz. package of cream cheese, and spoon about 4-6oz. of tapenade, jarred or your own, diagonally over it. Serve with crackers or other spreadables. Chopped marinated mushrooms, artichoke hearts, smoked oysters or mussels also work well this way, as does a spicy chutney. Another presentation is to cut the cheese diagonally, reverse the sides to form a triangle, cover it with tapenade and use a cinnamon stick as a trunk to form a tree.
Spanish tapenades are now found in the relish aisle of most markets. Olive and sun-dried tomato tapenades are the most popular variety, usually sold only in small 4 oz. jars, which keep for 2-3 weeks, in the refrigerator but it’s so easy that I prefer to make my own and do it ahead. A tapenade is simply a combination of any of several ingredients, marinated in olive oil to meld the flavors. Possibilities are: sliced olives, black and/ or green, chopped onion, chopped garlic, chopped peppers red and / or green, fresh and / or roasted, sweet and/ or hot (very little of the latter) slivered pimento, capers, chopped sun-dried tomatoes, if oil cured, use the oil for the marinade, even ones re-hydrated in water are good and I find a bit of the tomato water softens the oiliness of the marinade. I’ve had tapenade with anchovies, or smoked oysters added at serving time. Just about anything goes so long as it isn’t sweet or sour, and proportions are to taste. I would suggest starting with the olives, which come pre-sliced in cans, think tomatoes, onions, garlic and go from there.

BONUS: Cream cheese

has numerous uses in appetizer recipes, and another quick, easy and tempting one is to mix it to taste with bottled horseradish and spread it on rounds, about 1/8 inch thick, of Lebanon bologna. If you are not familiar with this deli meat, it’s made of beef, looks fatty, but is actually very lean, and has a smoky, salty tang that is interesting, unique and pleasant. Spread on one slice, it can be rolled, or covered with another and cut in wedges.

ENTREES


Chicken Oscar:

Serves 2
2 boneless, skinless breasts
1 Tbs. flour
1 Tbs. butter
¼ tsp. sage
Salt and pepper
6 shelled, deveined large shrimp-raw preferably but cooked are fine or 1/3 cup crab meat OR
(1/2 ) 15 oz. can artichoke hearts drained-see note*
¼ cup white wine
¼ cup chicken broth-OR 1 tsp. chicken bouillon granules + ¼ cup water
3 Tbs. heavy cream or half-and- half
Grated Parmesan for garnish
Dust chicken with flour and sauté, with seasonings, in butter over medium heat until juices run clear. Remove to a plate and keep warm.(Can be made ahead to this point) Add liquids, artichokes or raw shrimp to skillet and cook shrimp until pink and remove if liquid hasn’t thickened. If using artichokes continue cooking as liquid thickens, about 3-5 min. Plate chicken, pour over sauce and top with artichokes or shrimp. Garnish with cheese and serve.
NOTE: Marinated artichokes, well drained, are a nice alternative for the canned ones and lend an interesting taste contrast. They need no cooking, simply add them after saucing the meat and optionally omit the cheese.

Pork Chops Basil:

Serves 2
4 thin center cut pork chops or slices of loin
¼ cup flour
½ Tbs. garlic powder
1 Tbs. dried basil leaves
¾ cup apricot nectar
1 Tbs. scotch or whiskey-optional
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Mexican Snapper:

Serves 2 From Light Menus by Louise Mariano
8-10 oz. red snapper or cod fillets
¼ cup chopped cilantro or parsley
¼ cup slivered almonds
2 Tbs. butter
Lime juice
Salt and pepper
½ avocado- diced
Place fish in an ovenproof dish and sprinkle with herb and almonds. Microwave butter with lime juice until melted, season to taste and pour over fish. Bake at 350 deg. for 30 min. garnish with avocados and serve.

SIDES


Salad of mixed greens with a vinaigrette dressing complements any of these entrees
Suggested Sides: Asparagus is traditional with Chicken Oscar but a seasonable, fresh or frozen green vegetable appropriate to the entrée can be served with any of these OR try:
Spinach Pie (1) 10oz box of chopped spinach, thawed. Drain the spinach and mix in a lightly oiled soup or pie plate, with 1 egg and 1 envelope of either chicken or beef bouillon, sprinkle with nutmeg and bake at 350 deg. for 30 min. or microwave on high for 10 min.

Potatoes:

1)8 or 10 tiny fingerling potatoes, depending on size, peeled in one strip around the middle, rolled with 1 Tbs. oil and sprinkled with 1 Tbs. rosemary, roasted on a foil covered cookie sheet at 400 deg. for 30-35 min, until brown.
2) (1) 15 oz. can small whole potatoes in 1 Tbs. melted butter on a foil lined cookie sheet and broil until browned. Can be made ahead and reheated.
3) For Pork: Bake 2 sweet potatoes in the microwave 8-9 min. until soft. Split and drizzle with Maple syrup to serve.
For Fish: 1 pkg. pre-cooked rice with 1 tsp. fresh lemon juice and 1 Tbs. chopped cilantro added before serving.

DESSERTS

7 Perfect Desserts for a Valentine’s Dinner


It would take too much space to include the full dessert recipes, so I’m simply listing them and giving brief descriptions, You can find them in full on the Feb. 9, 2017 posting. Just look on the right margin of any page on the site to see the drop-down ‘Select a Month’ Menu. While there, check out the Valentine’s Day articles from past years to get more dinner ideas. All the desserts below are quite simple. Two are more spectacular, three need a few finishing touches and two are table ready but all can be quickly served with little effort. Don’t let the first two scare you, they’re really simple to make and the recipes are easily divisible.

Bananas Foster with Grapes

– The classic dessert with the added taste and visual twist of grapes as well as the option to be served en flambé.

Cherries Jubilee

-A classic rendition with the modern option of directions to do the major prep in advance and finish just before serving.

Cranberry Crisp

-Batter and berries can be prepped and stored, chilled, ahead, then baked just before serving.

Cranberry-Nut Torte

-A cross between cheesecake and pie this can be made a day ahead and served chilled or at room temp

Chocolate-Burnt Almond Crunchballs

-My father’s favorite dessert. Toast slivered almonds until they are very dark and brittle. Put them in a wide bowl, such as a soup dish, and roll a large scoop of complimentary flavored ice cream in the nuts to cover. Freeze to firm-up, and serve with chocolate sauce. Sauce is more effective under not over the ice cream.

Biscotti-Classic Almond or Chocolate

-Can be baked 1-2 weeks in advance and simply presented plated with saucer of sweet wine or coffee for dunking

 


Jan 31

MAKE WINTER DINNER SOUPS EASY

The hardy, steaming, traditional dinner soups of winter have joined the bubbly casseroles in loss of menu popularity. The casseroles took too long to prep and the soups too long to cook. Neither fits our busy schedules. A friend reminiscing about her Grandmother’s soups, admitted she had the recipes, but with a demanding job and a long commute, no time to cook them. She shares my aversion to leaving appliances like crock pots, on in an empty house or having to clean them and store food in the morning and, honestly, they require more effort than one single, old-fashioned pot.

But what if there are recipes with the same appeal, which take less time, or a way is found to reduce the cooking time of others to 30-60 min. by changing the ingredients? The recipes below fill those requirements and at the same time, show how other soups can be changed to be more comparable with our lifestyle. All of these soups are actually better if made ahead a few days and keep well, chilled. I find they’re a quick fix on the weekends and great to have ready for a busy weeknight. Frankly, I enjoy being able to welcome some of my favorite winter soups back into my menus and hope you will too.

RECIPES

Meatball-Vegetable Soup:

Serves 8
2 Tbs. EACH butter and oil
1 onion chopped + ¼ cup more for meatballs*
1 EACH stalk celery and carrot-sliced
1 clove garlic- chopped
1 cup EACH canned kidney beans and chick peas-both drained
(1) 16 oz. can tomatoes with juice-crushed
(1)6 oz. can tomato paste
1 cup frozen chopped spinach-drained
2 tsp. dried parsley
½ tsp. EACH oregano, basil and salt
1 ½ cups cooked spaghetti in 1 ½ inch pieces
Chopped fresh tomatoes for garnish

Meatballs-

*These can be made in advance, even in bulk, and frozen-cook as directed
1 lb. ground meat beef and/or turkey-optionally mixed with some ground sausage
½ cup EACH fine bread crumbs and grated Parmesan cheese
1 Tbs. Worcestershire sauce
1 egg-slightly beaten
Pinch salt and pepper
Combine all ingredients, plus onion, and roll into balls 1 inch in diameter

Soup

Saute onion, celery and garlic in butter and oil until tender. Stir in tomatoes, tomato paste ,add 1 quart water, bring to a boil and add meatballs. Quickly reduce heat and simmer 25-30 min. When meatballs are cooked, add remaining ingredients, except fresh tomatoes. Simmer, covered 10 min. Serve hot, garnished with fresh tomatoes.

Cheese Chowder:

Serves 6
2 large potatoes diced
2 stalks celery -sliced
1 large carrot sliced
1 medium onion- diced
¼ tsp. EACH salt and pepper
4 Tbs. EACH butter and flour
2 cups EACH milk and shredded cheddar cheese
(2) 17 oz. cans creamed corn
Combine vegetables and seasonings in a deep pot with 3 cups boiling water, Bring to a boil, reduce heat and simmer, partially covered 10 min. Meanwhile make a white sauce in a separate saucepan by melting butter, stirring in flour to make a paste, quickly adding the milk and stirring constantly over medium heat until it thickens @ 3 min. Stir in cheese until it melts. Add cheese sauce, with corn to pot with vegetables. Heat gently but do not boil. Serve hot garnished with parsley or paprika if desired.

Tex-Mex Chicken Soup :

Serves 6
¼ lb. bacon cut in 2 inch pieces
2 medium onions chopped
1 cup cubed, cooked chicken
(1) 3 oz. can green chilies drained and chopped
1 quart chicken stock
12 corn tortillas cut in wedges
¼ lb. grated Monterey Jack cheese
Cook onions and bacon in a large pot until crisp. Add chicken, stock and chilies. Heat though and serve topped with tortillas and cheese.

Mulligatawny Soup:

Serves 6
4 Tbs. butter
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4 large tomatoes-peeled and chopped
1 potato-sliced
2 cups cooked, cubed turkey
1 ½ quarts beef stock
1 tsp. EACH Worcestershire sauce and curry powder
Salt and pepper to taste
2 cups cooked rice-packaged precooked is fine
1 large apple-grated
Melt butter in a large saucepan and sauté onion until tender. Stir in all other ingredients except rice, reduce heat, partially cover and simmer 30 min. Add rice, heat through, check seasonings and serve topped with grated apple.

BEAN SOUPS naturally lend themselves to stock from a boiled ham bone as a base. The bone from a roast ham can be frozen until the soup is to be made. Simply boil it, covered in water, for about 2 hr.; pick the meat, no fat included, from the bone and reserve it separately. Strain the broth and add enough water to cover the PREPARED beans and proceed with the directions. Don’t add the reserved meat until after the beans are pureed. If the recipe calls for stock or water, simply use the ham broth to replace in equal amount. This can be a welcome addition to, or variation of the recipes below.

Senate Bean Soup:

Serves 6
½ lb. Navy beans soaked overnight in water to cover and drained OR (2) 15.5 oz. cans- drained
2 Tbs. butter
3 large onions-diced
4 stalks celery-sliced
2 quarts beef stock
½ lb. diced ham – If using meat from a ham bone, add extra to make-up this full amount
½ lb. potatoes diced
¼ tsp. thyme
Salt and pepper to taste
Saute onions and celery in butter until tender. Add all other ingredients but meat and simmer, partially covered – if using dried beans for about 2 hrs. until beans are tender, 20 min. if using canned. Add meat, correct seasonings and simmer 15 min. uncovered. Serve hot.

Black Bean Soup:

Serves 4-6– Adapted from Weight Watchers Favorite Recipes
2 large onions-diced
2 Tbs. oil
12 oz. bag dried black beans OR (4) 15.5 oz. cans-drained
(1) 15 oz. can whole tomatoes with juice
2 jarred Jalapeno peppers-diced
2 tsp. EACH garlic powder and ground cumin
1 tsp. EACH chili powder and red pepper
Water
Sour cream or plain yogurt-optional garnish
(If using dried beans soak in water overnight, drain and rinse)
In a large pot, sauté onion in oil until soft. Add all other soup ingredients with enough water to cover. Bring to a boil, reduce heat and simmer for about 1 ½ hr. for dried beans, until beans are soft—30 min. for canned. Cool and puree to a rough texture. Return to pot, adjust seasonings, heat through* and serve garnished.
* WARNING- the longer Jalapeno peppers are kept warm, the hotter they become.

French Lentil Soup:

Serves 4-6
1 lb. dried lentils
3 ½ -4 cups water
½ cup red wine or ¼ cup red wine vinegar
1 large onion-diced
1 Tbs. oil
1 bay leaves
Salt and pepper
¼-1/3 cup sour cream for garnish
Saute the onion in the oil. Add the lentils, water, bay leaves and salt and pepper, bring to a boil, cover and simmer about 45 min. until lentils are tender. Add wine or vinegar as liquid reduces. Cool a bit, remove bay leaves and puree to a course texture. Reheat and serve hot garnished.


Jan 24

CASSEROLES TODAY

A few weeks ago I mentioned looking forward to hardy winter recipes. For many that conjures visions of steaming, golden casseroles, for others casseroles are considered old-fashioned. The current preference is for quickly made, lighter meals and the sauté pan is the utensil of choice.

The main objection seems to be that casseroles take time to assemble and prepare but wait a minute. Let’s look at the flip side of that coin. They can be made and held, chilled, oven ready in their serving dish, way in advance of cooking. Some can even be frozen for long periods and cooked without thawing. When the time comes to cook, casseroles are simply baked, unattended-no basting no turning. They usually need only about 30-45 min.to cook and meanwhile people are free to do other things. Serving’s a cinch with no plating and they only need a simple side salad. Clean-up’s easy too-only the serving dish and plates. “What’s not to like?”

Nor do casseroles have to be starchy, dependent on rich sauces and fattening. They can be lighter, made of ingredients more geared to current tastes and still be comfort food. And they’ve always been great to serve at parties. Personally, with the temperature dropping and my winter addiction to warming things increasing, I’m welcoming them back into my menus.

So I’m dedicating this blog to casseroles. Some I’ve posted before, others are new, and they range from minimal effort to more involved. A few are elegant enough for entertaining, most are simply welcome, satisfying meals but all are delicious and worth trying. If cooking frozen, always increase time 5-8 min.

RECIPES

Hot Chicken (or Turkey) Salad:

Serves 6—This recipe was given me by a caterer years ago. He said it was his most requested dish and I believe it. It’s a great family favorite and has starred at many buffets, but never have I served it without being asked for the recipe. Great to freeze covered but add the croutons before cooking.
3 cups cubed cooked meat-chicken or turkey-leftovers are great

1 ½ cups thin sliced celery

1 small to medium onion diced

(1) 4oz. can stems and pieces mushrooms

¼ cup toasted almond slivers

2 Tbs. lemon juice

1 cup Hellman’s mayonnaise

Salt to taste

2 Tbs. sharp cheese

3 Tbs. butter- melted

½ cup toasted croutons –  I like rye bread

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

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

Chicken Divan:

Serves 4-This is a very old dish, but a delicious, easy one when using frozen broccoli. To make it even simpler, (1) 14 oz. can of cream of chicken, or mushroom soup can replace the white sauce. Simply dilute the soup with ½ cup of milk or broth. Can be made 1-2 days ahead, and kept chilled but do not freeze.
4 boneless, skinless chicken breasts
(1) 14 oz. can chicken broth
(1) lb. bag frozen broccoli cuts-thawed and drained
4 Tbs. butter
4 Tbs. flour
½  cup whole milk or half and half-more if needed
½ cup grated mild cheddar cheese
½ cup grated Parmesan  cheese
Salt to taste if needed
Paprika to garnish
Poach chicken in broth. Cool and slice breasts in half lengthwise. Measure remaining broth and add enough milk to equal 2 cups. Melt butter in a sauce pan over medium heat. Remove from heat and stir in flour to make a paste. Quickly add liquid and stir to break up lumps. Return pot to heat, stirring constantly to remove lumps, bring to a simmer and continue stirring until sauce thickens to desired consistency. Add cheddar cheese and ¼ cup Parmesan, stir until it melts. Add salt if needed.  Lightly grease a 2 qt. casserole. Place a layer of broccoli in the bottom, arrange the chicken over it and cover with half the sauce. Top with the rest of the broccoli, the rest of the sauce and sprinkle the rest of the Parmesan over it. Garnish with a sprinkle of paprika for color. Bake at 375 deg. for 40-50 min. until golden and bubbly. Serve at once.

Sherried Ham Casserole:

Serves 4

This is a long, long time family favorite, because in one form it makes a party dish of leftover ham, but can also be a quick way to make a week day seem special. Smoked turkey may be substituted for the ham. Can be frozen, but the fresh tomatoes lend a special note that is lost in freezing.

2 cups cooked rice – suggest packaged pre-cooked product, Uncle Ben’s or Zataran’s

2 cups cooked ham in ½ inch dice. About ¾ lb. 3 thick slices from the Deli work fine.

2 eggs beaten

2 plum or small tomatoes in large dice

1/3 cup green bell pepper diced

¼ cup diced onion

1 ½ tsp. Dijon or Spicy Brown mustard

1 ½ tsp. Worcestershire sauce

½ cup cream sherry

½ cup light cream

½ cup bread crumbs

2 Tbs. melted butter

Paprika and parsley to garnish

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

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

Hot Dog, Potato and 2 Bean Casserole:

Serves 4- Do not freeze, and it’s so quickly assembled, there’s no point.
8 hot dogs cut in 6 pieces each—2 cups cubed ham is an option
(1) 15 oz. can kidney beans
(1) 14 oz. can of diced tomatoes – drained, juice reserved
(1) 10 oz. bag frozen cut green beans
1 large onion thinly sliced
1 Tbs. oil
Salt & pepper
4 large white potatoes
Heat oil in a large pot over medium heat. Cook onions until softening and add hot dog pieces. Continue until onions are soft and hot dogs begin to puff at ends. Add kidney beans, tomato juice and green beans; cook 3 min. add tomatoes, stir to incorporate, taste for salt and pepper and remove from heat.  Put the mixture into a lightly greased 2 qt. casserole or 4 individual oven-proof dishes. Pierce the potatoes and microwave 1 – 1 ½ min. until still firm but no longer raw. When cool thinly slice and arrange over the top of the casserole(s). Can be refrigerated for up to a day at this time. Bake in a 400 deg. oven until potatoes are golden-about 45-50 min.

Baked Beans and Knockwurst (Kielbasa or Hot Dogs):

Serves 4-5-My grandmother used to make baked beans from scratch. The dish was a treat but time consuming. Now with all the verities of baked beans, it’s an easy option anytime. Traditionally the meat is hot dogs and I’ve used the 3 above but I think any type of sausage works. Do not freeze. *See NOTE for leftover suggestion.
(2) 25 oz. cans baked beans
4-5 thin slices of onion

2 Tbs. Pick 2-all optional- ketchup and/or molasses and/or maple syrup and/or mustard and/or horseradish
8-10 Sausage links-at least 2 per person depending on appetite
Empty the beans in a lightly oiled casserole dish and mix with optional seasonings. Separate the onion slices into rings and sprinkle over top. Bake at 350 deg. about 20-25min. Pierce the sausage casings with a fork, and arrange links around edges of dish, over lapping and double rowing if necessary. Bake for additional 30-40 min. until meat browns and onions are almost burnt.
*NOTE: For handy canapés: Mash leftover beans, mix to taste with the above seasoning choices and spread between slices of crust less, thin sliced bread. Cut into triangles or fingers and freeze in layers. To serve- oven toast on both sides.

 

Sirloin Tip Casserole:

Serves 4- A ‘company’ casserole. Don’t try to freeze. The advantage here is that it can be assembled hours in advance and cook while you entertain.
2 lbs. Sirloin Tips well -trimmed and cubed – cubes of round-top or bottom- may be used as well
8 oz. fresh sliced mushrooms OR (1) 4 oz. can whole buttons cut in half
2 medium onions in 8ths
2 Tbs. dried parsley
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2 tsp. dried oregano
2 tsp. dried rosemary
2 tsp. dried thyme
Salt and pepper to taste
¾ cup tomato paste
1 cup Red wine – divided ¼ cup reserved
1 Tbs. cornstarch
3 Tbs. oil
1 tsp. Kitchen Bouquet if deemed necessary.
In a large skillet or saucepan, brown meat in 2 Tbs. oil, when nearly finished add more oil if needed and the onions, mushrooms, garlic and herbs. Cook 3 min. Add the tomato paste and the ¾ cup of wine. Cover and simmer about 25 min or until meat is tender. Add the cornstarch mixed with the ¼ cup wine and stir until gravy thickens. Add Kitchen Bouquet for color if needed. Pour mixture into a greased casserole, top with potatoes as made below. Preheat oven to 375 degrees.

Potatoes

1 box Instant mashed potatoes – 3 cups
Milk
Water
1 egg
1 envelope beef bouillon granules
2 Tbs. butter
½ cup grated Parmesan
Paprika
Make potatoes according to directions but use half milk and half water. When fluffy, add 2 Tbs. butter, 1 egg, and the bouillon.  Arrange the potatoes in a ring around the edge of the casserole. Sprinkle with the cheese Garnish with the Paprika. Bake for 20 min or until browned

NOTE: This can be frozen if done so before the potatoes are added, and thawed to room temperature before adding them as well. Then proceed with the baking as directed.

Shepard’s Pie:

Serves 4

It’s claimed the colonial settlers brought this dish with them. Long regarded as a way to use leftover roast lamb, its popularity with children has surely also contributed to its endurance. In my modernized form it’s an easy casserole to make-without leftovers. Can be frozen.

½ lb. ground beef

½ lb. ground lamb – or turkey if preferred

2 large onions in 8 pieces each

1 10 oz. box frozen peas thawed

¼ cup mint sauce – I make my own but Lea&Perrins and Hampshire House are good

2 envelopes beef bouillon

1 envelope chicken bouillon

2 cups water – divided

2 Tbs. cornstarch

Kitchen Bouquet – as needed @ 1 tsp.

Cooking spray

1 box instant mashed potatoes – enough for 2 cups

Milk – as per box directions

1 egg

1 Tbs. butter

Salt and pepper

¼ cup grated parmesan

Dried parsley and paprika to garnish

Spray a skillet with cooking oil, and over medium heat cook the meat until no longer pink, with the onions until soft. Add 1 ½ cups water, bouillons and mint sauce. Dissolve cornstarch in ½ cup water, mix in and stir until gravy thickens. Remove from heat and add enough Kitchen Bouquet to turn the gravy deep brown. Stir in peas, and pour the mixture into an oiled ovenproof casserole. Make mashed potatoes according to directions, remove from heat and stir in egg. Spread the potatoes over the meat mixture, covering completely. Top with parmesan, paprika and parsley. Bake 350 degrees for 30 min.

Mexican Tortilla Casserole:

Serves 4-This recipe is from The U.S. Personal Chef Ass. Members Cookbook. It freezes but should be thawed before cooking. It’s a great choice for a Super Bowl Party.
2 Tbs. butter
3 Tbs. flour
¾ cup chicken broth
½ cup milk
½ tsp. EACH salt, garlic powder, sugar, oregano, cumin
¼ tsp. EACH pepper and paprika
(1) 8 oz. can tomato sauce
(1) 4 oz. can chilies chopped
1 tsp. chili powder
1 dash red pepper
½ lb. lean ground beef
1 large onion chopped
1 cup sliced mushrooms
½ lb. grated Cheddar Cheese
8 corn tortillas-cut into 6 pieces each
Melt the butter in a sauce pan and make a roux by adding the flour and stirring into a paste. Add the broth and milk and bring mixture to a boil stirring constantly. Add salt, pepper and garlic powder. Cook 1 min. and add tomato sauce, chilies and all other seasonings. Cook 2 min. more and remove from heat. Brown meat, onion and mushrooms in a large skillet, drain; add sauce and mix well. Lightly grease an ovenproof dish and line the bottom with half the tortilla pieces. Pour in half the meat mix, top with half the cheese. Repeat layers, cool and cover with heavy duty foil. Freeze now, or bake at 375 deg. until hot throughout.

Double Punch Lasagna Roll-Ups:

Serves 4 If you need to plan ahead for an oven-ready dinner, this casserole does freeze as well as keep wonderfully well for 2 or 3 days in the refrigerator, and makes a good party dish, but the stuffed noodles have to be served as separate entities. Don’t randomly cut into the dish.

1 lb. ground turkey (Frozen rolls ex. Jenny-O,) work well here. The finer ground seems to compact more easily for stuffing. Be sure to thaw before cooking.)

1 medium onion chopped
(1) 4oz. can mushrooms-stems and pieces – drained
2 tsp. chopped garlic
2 tsp. dried oregano
2 tsp. dried basil
¾ cup ricotta cheese
1 Tbs. oil
4 Lasagna noodles broken in half
(2)  8oz. cans tomato sauce
7 oz. canned diced tomatoes = ½ a 14 oz. can- drained and juice reserved
2 ½ cups milk
5 T flour
5 Tbs. butter
4 oz. Monterey Jack cheese in small cubes
Salt to taste
Grated parmesan and paprika to garnish
Cook noodles in boiling water until very tender @ 10 min. Drain and keep in cool water so they don’t dry out. In a skillet, heat oil over medium heat and sauté onion until soft @ 3 min. Add mushrooms for 2 min. then add garlic for one minute, then turkey, separating it between the fingers as it goes into the pan, and 1 teaspoon each of the oregano and basil. Cook, stirring, to keep meat separated until it browns @ 5 min. If mixture begins to seem dry or stick to the pan, add a bit of the reserved tomato juice. Stir in ricotta and remove from heat.
Lightly coat a casserole about 9x9x3, with cooking spray. Spread tomato sauce, diced tomatoes and second teaspoons of oregano and basil, in the bottom. Lay out the noodles, and put an equal portion of the meat mixture on each. Roll the noodle around the stuffing, until the ends meet, and carefully lay each, seam side down in the prepared casserole.
In a saucepan, over high heat, melt the butter until it foams. Remove from the heat and stir in the flour to make a smooth paste. This is called a Roux. Add the milk and stirring constantly to incorporate the roux, return the pan to the stove over medium heat. Continue stirring until sauce thickens, never allowing it to boil (lift the pan for a moment if it starts to) @ 3 min.
When it has thickened, stir in the cheese until it melts, add the nutmeg and salt. White Sauce often does need salt cf. Sauces and Gravies Link. Pour this sauce over the noodles, dust with grated parmesan cheese and paprika to garnish. Preheat oven to 375 degrees and bake until sauce bubbles and slightly browns @ 40 min.

Jan 10

SLIMMING EVERYDAY RECIPES

For the past two weeks, we’ve been discussing delicious ways to use leftover holiday foods, but there’s one leftover from all that food which isn’t so easily disposed of—those extra pounds we all seem to pick up at this time. The popular resolution to lose them makes January one of the most profitable months for the weight-loss industry. However, drastic diets and long-term food delivery plans aren’t family friendly. Most people simply want to drop some weight and find a way to adjust their normal cooking preparations to avoid gaining it back.

Accidently, I’ve stumbled upon a solution which hadn’t occurred to me before in this context. Recently, I was consulted about making food gifts for three separate people, all, by coincidence, diabetics. Now, cooking for this condition is not a new concept for me. I had three diabetics in my family and a few clients in my chef service but that was some years ago.

I decided to brush up and found the new guidelines set by the U.S. Department of Health and Human Services to simplify the basics of balanced eating plans for everyone were adjusted to include the American Diabetes Association’s Nutritional Recommendations. All people need a healthy, balanced diet consisting of a variety of nutrients but diabetics closely regulate their food intake and their recipes reflect sound nutrition. Their diets adhere to the rules and consist of 45-55% carbohydrates, 10-20% protein and the balance fiber. Fats are limited. This is an excellent model for all of us and almost perfectly aligned with the diet favored by Millennials as well as with the recipes in my cookbooks Dinners With Joy and Can I help?

(Disclaimer: There are many forms of diabetes and each case is individual. It’s important that anyone with it rely on their own physician’s personal recommendations. That’s why I’m not including the nutritional values with the recipes below. I don’t want them accepted as medically therapeutic, although they do come from diabetic cookbooks. )

The reason diabetic diets are universally effective is because they monitor carbohydrates, just as most weight loss diets do. There’s a general misconception that diabetes is concerned with sugars, but it actually zeros in on all carbs, especially the simple carbohydrates or sugars. The enlightened view concludes that sugar itself isn’t harmful. The harm lies in the fact that it contains so many simple carbs which enter the bloodstream quickly. When combined with carbs in other ingredients the pancreas can’t produce enough insulin to cope with them.

Therefore, many newer diabetic recipes list a full range of ingredients, including sugar. There’s less searching for substitutions, or using synthetics and the ones still listed are low-cholesterol, sodium or fat products in regular use. The recipes are effective for weight-loss and maintenance for the general public simply because they monitor the amounts of ingredients that go into the dishes as a whole. Moreover, they are nutritionally balanced for the whole family. Best of all, they’re geared to ‘normal’ eating habits, with no drastic changes in types of foods or cuisines.

I’m not recommending that families adopt diabetic diets. I am saying that understanding how carbohydrate content is reduced can translate to recipes we normally make. Take the Chocolate Bundt Cake below. It starts with any boxed mix, but this cake, glazed, has only 206 calories per slice, as opposed to 255 in the regular cake, unfrosted. Why? Well this cake uses baby food prunes in place of most of the oil for less fat AND fewer calories, which represent carbs. Prunes are often used this way in chocolate cakes, and it stands to reason that in other, lighter colored cakes unsweetened applesauce would do the same.

Two ingredient glazes give the finishing touch of sweetness without all the calories of an icing coat, and of course, more are eliminated if there are no layers to fill. Also note the serving size. It’s 16 here as opposed to the normal 12. Portioning is very important to the diabetic diet and highlights a good rule for everyone. Ingest no more carbohydrates than you will consume in normal, daily activity. For the non-diabetic this translates easily: Don’t Over Eat! Your body will create fat cells to store any extra food you give it.

So try these recipes, compare them to others and get some ideas on how to adjust the ones you have to be more slimming. Sometimes only a tiny change can make all the difference, like the prunes for oil in the cake. Chances are you’ll slim down and stay that way without having to alter your cooking or give up any of your favorite dishes.

RECIPES:

These recipes come from 3 books by International Publications Ltd. 1) Diabetic Recipes with Bold Flavor 2) Diabetic Cooking—Low Fat Recipes for Everyday Eating 3)Diabetic Desserts

Beef and Bean Burritos:

Serves 6
½ lb. beef round or chuck cut in ½ inch strips
3 cloves minced garlic
(1) 15 oz. can pinto beans, rinsed and drained
(1) 4 oz. can green chilies drained and chopped
¼ cup chopped cilantro
½ cup shredded cheddar cheese
(6) 6 inch flour tortillas
Salsa-optional
Non-fat sour cream-optional
Non-stick cooking spray
Spray a large skillet and over medium heat, cook garlic and beef until desired doneness, usually about 5 min. Add beans, chilies and cilantro, cook until heated through about 5 min. Spread mixture down the center of each tortilla and sprinkle with cheese. Fold tortilla bottoms over the filling and then fold sides to enclose it. Serve garnished with salsa and sour cream or pass them on the side.

Chipolte Tamale Pie:

Serves 6
¾ lb. ground beef
1 cup chopped onion
¾ cup EACH diced red and green bell pepper
4 cloves garlic minced
2 tsp. ground cumin
(1) 15 oz. can pinto beans-drained and rinsed
8 oz. canned no-salt, stewed tomatoes- undrained
2 canned, chopped green chilies in adobo sauce + 1-2 Tbs. adobo sauce
(1 cup) 4 oz. low sodium, reduced fat shredded cheddar cheese
½ cup chopped cilantro
(1) 8 ½ oz. pkg. corn bread mix
1/3 cup 1% milk
1 egg white
Cook first 5 ingredients over medium heat for about 5 min. until no longer pink. Drain fat and sprinkle with cumin. Add chilies and sauce, bring to a boil, reduce heat and simmer 5 min. uncovered. Remove from heat and stir in cheese and cilantro. Pour mixture into a lightly sprayed 8 inch square baking dish, pressing down to compress. Combine corn bread mix, milk and egg and spoon completely over meat. Bake in a preheated 400deg. oven 20-22 min. until golden. Cool 5 min. before serving.

Chicken Fajitas with Cowpoke Barbeque Sauce:

Serves 4
10 oz. boneless skinless chicken cut in 1 x ½ inch pieces
2 bell peppers julienned
1 cup sliced onion
2 cups tomato wedges
(4) 6 inch warm flour tortillas
Non-stick spray
1 cup Cowpoke Sauce-divided
Spray nonstick skillet with cooking spray and preheat. Toss chicken with ¼ cup sauce and cook, stirring, over medium 3 min. Add peppers and onions, cook 5 min. stirring, until chicken is done. Add tomatoes and heat through, about 2 min. Serve with warm tortillas and remaining ¾ cup sauce

Cowpoke Barbeque Sauce
1 tsp. oil
¾ cup chopped scallions
3 cloves chopped garlic
(1) 14 ½ oz. can crushed tomatoes
½ cup ketchup
¼ cup water
¼ cup orange juice
2 Tbs. cider vinegar
2 tsp. chili sauce
Dash Worcestershire sauce
Heat oil in skillet, when hot, add scallions and garlic and cook, stirring about 5 min. until tender. Add remaining ingredients and reduce heat to medium-low. Cook about 15 min. stirring occasionally. Store chilled.

Paella:

Serves 4
10 oz. boneless, skinless chicken breasts
1 tsp. oil
½ cup uncooked rice
4 cloves chopped garlic
½ cup EACH sliced bell pepper and onion
1 cup low sodium chicken broth
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¼ tsp. EACH paprika, salt and pepper
½ cup frozen green peas
½ cup drained diced canned tomatoes
8 oz. shelled medium shrimp
Preheat a sprayed oven proof skillet and cook chicken about 10 min. until no longer pink, turning once. Cool and cut meat into 1 ½ inch pieces. Wipe skillet and heat oil and sauté garlic and rice until rice browns. Add onions, pepper broth and seasonings. Stir in peas and tomatoes. Place chicken and shrimp on top of mixture. Bake 20min.in a preheated 350 deg. oven until heated through. Let rest 5 min. before serving.

Broiled Caribbean Sea Bass:

Serves 6
(6) 5-6 oz. skinless sea bass fillets (other similar fish can be substituted)
1/3 cup chopped cilantro
2 Tbs. EACH olive oil, lime juice and hot pepper sauce
2 coves minced garlic
(1) 7oz. pkg. black beans and rice mix
lime wedges for garnish
Place fish in a shallow dish, combine all other ingredients but rice, and pour over fish, Marinate 2 hr. Prepare rice mix according to directions and keep warn. Preheat broiler, place fish on a baking sheet and drizzle with marinade. Broil 4-5 inches from heat, 8-10 min, until fish is opaque, drizzling with remaining marinade. Serve with rice.

Thai Pork Kabobs:

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

Pork Tagine:

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

Chocolate Bundt Cake:

16 servings
(1) 18.25 oz. box chocolate cake mix
3 whole eggs
(3) 2 ½ oz. jars pureed baby food prunes
¾ cup water
3 tsp. instant coffee granules
2 Tbs. oil
Glaze:
½ cup white chocolate chips
1 Tbs. milk
Prepare Bundt pan. Mix cake with all other ingredients. Bake in a preheated 350 deg. oven 40 min. or until toothpick comes out clean. Cool 10 min. and invert onto a plate and cool completely. Make glaze by microwaving ingredients in a small bowl at 50% power for 50 sec. then at 50% power until smooth. Spoon over cake.

Oatmeal-Date Cookies:

Yield 36
½ cup packed light brown sugar
¼ cup margarine
1 egg
1 egg white
1 Tbs. frozen apple juice concentrate
1 tsp. vanilla
1 ½ cups flour
2 tsp. baking soda
¼ tsp. salt
1 ½ cups quick oats
½ cup chopped dates or raisins
Combine sugar and margarine well, add eggs, juice and vanilla, Combine dry ingredients and stir into wet until mixed. Add fruit and stir in. Drop by teaspoons onto a lightly greased baking sheet and bake in a preheated 350 deg. oven 8-10 min. until edges brown slightly but center is still soft. Cool on sheet 1 min. then remove to rack to cool completely.

 

 

 

 

Jan 3

LEFTOVER MAKEOVERS

Following the holidays, finding leftovers on the dinner table is kinda expected in early January, and no boost to our mood, which is usually on the glum side. Our festive spirits have faded as quickly as the seasonal lighting and reality has set in. Those of us in Northern locations face the brunt of the winter and, for all, it’s back to the grindstone for the longest uninterrupted stretch of the year. We deserve a bright spot in our day, and dinner is the perfect place for it.

Of course we’re looking forward to the family favorite comfort foods of winter, but first we have to use up those pesky leftovers, right? Wrong! You may have leftovers you want to provide for before they spoil, but you don’t have to feel pressured to ’use’ them up, especially not as shadows of their former selves or in catch-all soups and stews. You have choices!

My first option for leftover roasts is the freezer. If there’s a bone, I strip it, slice and trim the meat and store it in two-portion, double plastic wrapped packages. I either freeze the bone wrapped separately or boil it then and freeze the broth in plastic containers. If there’s a lot of leftover gravy, it makes a great addition to the broth as a soup or stew base.

This way, you can use the meat to make a wide range of dishes, adding variety to your menus, actually, for months to come. If you’re wondering how, just think of all those recipes calling for pre-cooked meat, or directing pan broiling or sautéing the meat, then concocting a sauce. This eliminates that first step. Most pan sauces begin with melted butter and/or oil, briefly sautéing a flavor ingredient, onions, garlic etc., then adding liquid, reducing and returning the meat to the pan to heat through.

Occasionally, I add a few grains of bouillon powder at the start to compensate for the lack of pan drippings. Also I usually put the meat in the pan halfway through the liquid reduction to absorb the flavors. In the interest of convenience of preparation, thawing the meat isn’t really necessary, with the exception of beef. Because, unlike other meats, beef toughens as it cooks and then has to be ‘stewed’ to tender, it’s best to thaw it and then add it to a dish at the last moment. It only has to be heated enough to blend into the hot dish.

Cooked vegetables don’t freeze, with the exception of candied sweets and mashed potatoes, but there are solutions for small amounts of leftovers there as well. The new concept in ‘dinner salads’ (see the site archives for more on the subject) frittatas and quiches are three of the best. They can also be added to pasta and rice. Potatoes and onions are excellent in omelets and scrambled eggs.

Stuffing is no problem either. It can be a soup base (see posting for Nov.22, 2018), shaped into patties and fried like fritters or latkes. Pressed into the bottom of a pie plate, it can become a crust. Baked for about 10 min. at 350 deg. it can be filled with a sauced dish, or form the base for a baked one.

Condiments, jellies and salsas can be used for snacks as spreads or dips. Sweet ones can be melted as dessert toppings or fused into compotes and similar fruit dishes, or simply used to enhance other meals.

There’s an interesting, even exciting way to re-invent all the leftovers from holiday feasts and at the same time brighten our menus for weeks to come. The best thing is that most of the re-makes are far less filling and lower in calories that the original presentations. Even though my Nov. 22, 2018 posting contains 19 recipes for leftover turkey, I’m including some more in this article. It emphasizes the vast array of recipe choices available, plus the opportunities for innovation. Also, please remember that poultry, pork and veal are interchangeable in most recipes.

One note, the recipes below come from my Menu Cookbook DINNERS WITH JOY (see posting Dec. 20. 2018) Having cooked these recipes many times, I guarantee they provide fast, easy, convenient and, above all, satisfying solutions for the “What’s for dinner? “dilemma.

RECIPES
BEEF

Beef Stir Fry: Serves 4 (This recipe works well with other meats)
The ingredients for this dish are very flexible. Leftovers from a roast are excellent. Just remember cooking it, even to reheat when cut so thin, can toughen it so add it at the end.
12 oz. cooked beef, thinly sliced and cut across the grain into 1 inch x 2 inch strips. If buying fresh meat, choose a cut for broiling
1 green bell pepper cut in julienne

1 red bell pepper cut in julienne

12 baby carrots cut in half lengthwise

1 large onion cut in julienne lengthwise

1 broccoli crown separated into flowerets

2 ribs celery in 1 inch diagonal slices

1 cup pea pods OR snow peas

1 small can water chestnuts sliced

4oz. sliced fresh button mushrooms

1 Tbs. chopped fresh ginger OR 3 tsp. powdered ginger

3 cloves garlic mashed OR 2 tsp. garlic powder

1/8 tsp. red pepper – if needed

1 Tbs. oil

1 Tbs. Soy Sauce

1 Tbs. Teriyaki Sauce

2 Tbs. Oyster Sauce OR Teriyaki Marinade

Heat the oil in a skillet (or wok if you have one) over medium heat. Add the meat and stirring constantly sauté only until it loses its red color. Remove to a plate. If using cooked meat, ignore this step. Add next 6 vegetables and sauté 2 min. Add the ginger, garlic and soy sauce and cook @ 2 min more, until vegetables are crisp tender. Add the optional choices and cook 1 min. Add the beef and marinade sauce and stir until sauce thickens and everything is heated through @ 1 min. If at any point the ingredients begin to dry and stick to the pan add a few drops of water. Remember to keep moving the ingredients around the pan all during the cooking process.

Minute Steaks in Wine Sauce: Serves 4
“Minute Steak” applies to any piece of beef, about ¼ inch thick, that can be “pan fried” to acceptable doneness in about 1 minute. Because of the reduced cooking time, less tender cuts, such as Round, become an option or even the paper thin, “frizzled” beef, used for Philly Cheese Steaks. However, the real beauty of this recipe is that the sauce is made separately, and can be used for leftovers, regular sized steaks, or even as a quick cover for Deli beef, julienned and served over rice!
(8) Minute Steaks

2 Tbs. butter

2Tbs. oil

1 medium onion halved and sliced very thin

2 cloves minced garlic or 2 tsp. jarred

1 envelope beef bouillon granules

1 cup water

1 Tbs. cornstarch

¾ cup red wine

2 Tbs. brandy

Ground pepper

Kosher salt

1 tsp. tomato paste or Kitchen Bouquet

4 oz. fresh mushroom slices or (1) 4oz can stems & pieces (optional)

Melt butter in a skillet over medium heat. Sauté onion and garlic about 2 min. Add everything else but the meat, to the pan. Stir until sauce thickens, about 3 min add salt and pepper to taste. Add Kitchen Bouquet if the sauce lacks color. Pour sauce into a small saucepan and keep warm over low heat. Raise heat under skillet to high. (Add steaks and brown quickly and evenly, about 1 ½ – 2 minutes. Do not overcook. Plate steaks and top with sauce.) Alternatively, before serving simply plate meat and spoon sauce over)

PORK

Pork Marmalade: Serves 4
Turkey cutlets or leftover dark meat would be the best substitutes in this recipe.
8 slices of pork loin, or boneless center chops, ½ inch thick

2 Tbs. oil + more as needed up to 4 Tbs.

2 tsp. chili oil *

2 Tbs. Teriyaki Sauce

2 Tbs. Soy Sauce

½ cup orange marmalade

Pound the pork to about ¼ inch thick. In a skillet, over medium heat, brown the meat in 2 Tbs. oil, adding more as/if needed Add the chili oil, Teriyaki sauce, and Soy sauce, and deglaze the pan, Stir in and melt the marmalade. If using leftovers, add these ingredients together, mix and melt, then add meat. Turn heat to low, cover and simmer 10 min., stirring occasionally to prevent sticking. If needed, add a bit of water.

*Chili oil can be purchased in most supermarkets. If you can’t find it, an easy substitute is to mix 1 teaspoon of the juice from bottled hot peppers, to 1 tsp. olive or cooking oil. Do not omit adding a touch of hot pepper to this dish, even if you have to resort to a dash of ground red, or a few flakes of crushed red pepper, or a couple of drops of hot sauce. The hint of heat really makes the flavor!

PORK NORMANDY: Serves 4 This dish is equally as famous using veal cutlets, boneless chicken breasts or turkey cutlets. Again, dark meat of turkey is more flavorful than white.

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

4 Tbs. butter

1 large onion sliced

¼ tsp. ground cloves

2 large apples cored and quartered lengthwise

½ tsp. sugar

1 cup apple juice

1 envelope chicken bouillon granules

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

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

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

POULTRY

Classic Fajitas: Serves 4–Fun Night—everyone loves this
2 cooked, boneless, skinless chicken breasts OR 12 oz. beef, turkey or pork cut in 2 inch strips (Or equivalent amount of leftover meat.)

1 red bell pepper julienne

1 green bell pepper julienne

2 medium onions halved and sliced thin

3 Tbs. cooking oil

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1tsp cumin

Salt and pepper

(8) 8” flour tortillas

(1) 8 oz. jar salsa

(1) 8 oz. container guacamole

1 cup sour cream

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

Heat oil in a large skillet over high heat. Add onions peppers and spices, and if using, chicken. Cook about 8 min., until the chicken is done and its juices run clear, and the vegetables are crisp tender. If using beef, cook vegetables about 4 min and add beef the last 4 or 5 min, so that it browns but stays tender. For leftovers, add at the end only leaving in pan long enough to warm through

Meanwhile, cover tortillas with a dish towel, place on a plate and warm in the microwave on high at least 1min—test to make sure they’re warmed through..

Place the toppings – salsa, guacamole, sour cream and cheese on the dining table. Add the warn tortillas, and bring the sizzling meat mixture to the table in the skillet—making sure that it’s on a board or trivet—and let everyone dig in.

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

Chicken Pizza: Serves 4
(1) 16 inch pizza shell, I like the ones prepared and sold in envelopes rather than the frozen*

2 boneless, skinless chicken breasts cooked and cut in ¾ inch pieces or 2 cups poultry leftovers

½ cup Riciata** OR equal amount green salsa

½ cup sour cream

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

1 small onion, halved and sliced thin

1 small green bell pepper in ¾ inch pieces

2 tsp. oil

1/8 tsp. lemon pepper

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

4 oz. can mushroom stems and pieces (optional)

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

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

* (2) 12 inch flour tortillas can be substituted for the pizza shell

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

HAM

Glamorous Ham Casserole: Serves 4- This is a long, long time family favorite, because in one form it makes a party dish of leftover ham, but can also be a quick way to make a week day seem special. Smoked turkey may be substituted for the ham.
2 cups cooked rice – suggest packaged pre-cooked product, Uncle Ben’s or Zataran’s

2 cups cooked ham in ½ inch dice. About ¾ lb. 4-5 thick slices from the Deli work fine.

2 eggs beaten

2 plum or small tomatoes in large dice

1/3 cup green bell pepper diced

¼ cup diced onion

1 ½ tsp. Dijon or Spicy Brown mustard

1 ½ tsp. Worcestershire sauce

½ cup cream sherry

½ cup light cream

½ cup bread crumbs

2 Tbs. melted butter

Paprika and parsley to garnish

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

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

Ham Lasagna: Serves 4–This is an excellent way to use any leftover ham. Once again the alternative is smoked turkey
8 oz. chopped ham

9 lasagna noodles

1 box frozen chopped spinach thawed and drained

(1) 4oz. can mushroom stems and pieces drained

2 tsp. minced jarred garlic

8 oz. creamed cottage cheese

8 oz. shredded Cheddar cheese or sharp cheese

4 1/2 Tbs. butter

4 1/2 Tbs. flour

2 1/2 cups milk

½ cup grated Parmesan cheese

4 oz. shredded Mozzarella cheese

In one bowl mix the spinach and cottage cheese together, in another the ham and mushrooms. Set aside. Cook the noodles as per directions, and keep moist. Make a cream sauce of the butter, flour and milk. (Melt the butter in a saucepan, when sizzling, remove from heat and stir in flour to make a smooth paste or roux. Quickly stir in milk, and return to medium heat, stirring constantly to avoid lumps. Cook until thickened, not allowing it to boil @ 3min.) Add the garlic. Lightly grease a casserole dish about 8”x10”

Smear a bit of the sauce in the bottom. Lay 3 noodles across the pan, cover with ½ the spinach mixture, then ½ the ham mixture, then ½ the cheddar cheese, then 1/3 of the sauce. Repeat once again ending with a layer of noodles. Top with the rest of the sauce, the mozzarella and Parmesan. Bake in a preheated 350 degree oven for 20 min. then uncover and bake for 10 min more or until bubbling.

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