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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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Dec 27

HOLIDAY LEFTOVERS TURN INTO PARTY CANAPES

Normally this week’s post would deal with leftovers but there are two posts on leftovers currently active and lots more in the archives. To access them click List of Contents, then pick the subject you want, click the title and you will link to the article. Or choose Nov. Dec. or Jan. of any year from the drop-down menu located in the right margin on any bog page.

With all this information available, I’ll turn my attention to this week which is rather unique in itself. The hustle and bustle, the seasonal rush and ‘official’ parties, even the BIG day with its feast, are all past. The pressure and stress are gone but we’re still in holiday mode because New Year’s is coming up. It’s the perfect time to make good on all those promises to “Get together over the holidays.” I’m not thinking of serious entertaining, a party or dinner, but there’s nothing like sharing an hour or two with old friends over a glass of wine.

Whether we have time to plan these gatherings or they’re impromptu we want whatever we serve our guests to be welcoming and well received, but we’re shopped out, tired of cooking, with a refrigerator full of leftovers and no desire to add more. The solution is to use some of the leftovers and/or pantry items, but what and how to do it quickly is the question.

To give some answers I’ve collected suggestions from a book I’m writing on appetizers. It’s led to the longest post I’ve ever done or may ever do, but there are so many ideas, and I want you to have lots to work with, including ways to use excess bread or make substitutes for crackers and chips.

This is the time to “think outside the box” because many recipe solutions can include those forgotten, but age defiant items hiding in the back of the cupboard, the can of anchovies or jar of artichoke hearts. Several are based on products usually in stock, especially when preparing event dinners, different cheeses, packages of shredded cheese, olives and herbs but mainly things just regularly on hand like ketchup, mustard and mayonnaise. Most don’t require more than one ingredient that may need to be purchased. They’re all totally “doable” on quick notice. On the other hand if you anticipate an impromptu occasion, picking up a few things in advance helps, cream cheese, sun dried tomatoes or a jar of tapenade for instance. The old Boy Scout code—

Let’s start with cracker substitutes then move on to the contents of a platter for guests, starting with things to use the crackers. Finally we can look at self-contained platter fillers like bruschetta. I list 7 varieties of bruschetta at the end of this post, so read on—

Have no crackers? Don’t as the Brits say “go crackers.” There are other ways to provide things to hold a dip or spread, that will win you raves, even if you couldn’t get to the store. For the diet conscious, sliced apples, wiped with lemon water to prevent browning, and peeled, sliced jicama, which stays crisp and doesn’t brown, are nice, fresh alternatives.
1) Flour tortillas, and pita breads (the latter opened to make two circles), cut in wedges, sprayed lightly with oil and sprinkled with lemon pepper, onion powder, garlic powder, or any similar seasoning of your choice, and dusted with paprika, for color, then baked on a foil lined cookie sheet, at 350deg. for 8-10min .make wonderful presentations, and really add taste, especially if the tortillas are tomato or spinach, and the pitas are wheat or flavored.

2) Don’t forget bread either. There are really good “party loaves” in the market, usually found near the Deli counter. If you are planning ahead, they keep well frozen and served by themselves or cut and toasted, depending on the use, they can really enhance flavor.
3) You can also make your own. My personal favorite is real Jewish rye, thin sliced, cut into bite size, and lightly toasted. Slices of French or Italian bread, can also be treated the same. Plain loaf slices can be rolled and cut into triangles, sprayed with cooking spray and baked at 350 deg. for 5-8 min Bagels, sliced and toasted are good too.
4) All of the above suggestions keep for about a month in air-tight containers, so make lots at a time and have them on hand!

Actually, nothing is more acceptable than a gourmet cheese platter, and many are now available in the supermarket. It’s eye-catching, fresh, looks tempting, and stays that way. Different cheeses left over from an earlier occasion, can be trimmed neatly, or cubed and presented, grouped, on a platter. If too little to use that way, consider using the leftovers in a spread or in small cubes with leftover cubed ham on a toothpicks. Mild cheeses, like Brie and Gruyere can be presented this way with cubes of turkey.  To dress up the little kabobs, add a cherry, some raisins or craisins and perhaps a dip such as this with the herb addition suitable to the meat.

Easy Dip: Add 1 envelope beef bouillon dissolved in ¼ cup water and the dip stands on its own.
½  cup cream cheese
½ cup sour cream or plain yogurt
¼ tsp. each onion and garlic powder
1 tsp. strong herb and/or spice of choice or 1 ½  tsp. spicy brown mustard
Mix well or blend until smooth. Chill before serving.

Another solution for ham is to pair cubes with canned pineapple chunks on toothpicks. It can also be paired with slices or chunks of dill pickle—Kosher please—or melon. An easy appetizer, if you’re going to shop, uses deli  ham, from smoked turkey to real Prosciutto Crudo, suit your taste and budget. Get it thinly sliced, not shaved, and wrap a slice around a quartered kosher dill pickle spear. Secure with 3 toothpicks and cut in thirds. Similarly, slice the melon in 1 inch wedges, remove rind wrap with the ham and cut in 1inch pieces secured with toothpicks. 4 oz. of meat should yield about 24 appetizers with pickle, and about 20 or 22 with melon, because the meat may need to overlap more. 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 offering.

Cream cheese has numerous uses in appetizer recipes. One quick, easy and tempting one is to mix it to taste with bottled horseradish and spread it on rounds, about 1/8in. 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. Separated by layers of waxed paper these keep well for a day in the refrigerator. 8 slices, about 4 oz., of meat yields about l6 half rolls or 32 wedges.

Served by itself, a block of cream cheese can be a stunning appetizer with a covering of Tapenade.  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. Tapenade is originally French made chiefly with capers, black olives, anchovies and lemon juice. Now it includes any of several mixtures used as dips or spreads. I chop sun-dried tomatoes, onion, olives garlic and oil.  See page9 of this post. Chopped marinated mushrooms, artichoke hearts, smoked oysters or mussels can also cover the cheese, as can a spicy rather than mild chutney.

Most importantly cream cheese is the base of most spreads. Consistency can be controlled with the addition of sour cream or yogurt  to convert the mixture to a dip or adjusting the amount to enable the items to stand independently. A few examples using the most frequent holiday leftovers follow.

Turkey Spread


4 oz. cream cheese
4 oz. sour cream or plain yogurt
1 cup finely diced and shredded cooked turkey or chicken
½ tsp. onion powder
½ tsp. garlic powder
1/3 cup finely chopped black olives
1 tsp. dried dill OR thyme OROR curry powder
Mix well and chill. Optionally omit cream or yogurt and use 8 oz. cream cheese. Form into small balls and roll in chopped pecans.

Olive Pate:

Mix leftover tapenade with cheese base, adjust seasonings and serve OR combine
11/2 cups pitted mixed green and black ripe olives – finely chopped
1 garlic clove – crushed
1 lemon zest finely grated
4 tsp. lemon juice
½ cup fresh bread crumbs-wheat works well
½ cup cream cheese- not low fat
Salt and pepper
Fresh parsley or lemon slices to garnish
Mix all the ingredients and combine well. A machine can be used, but use care. Over processing will result in a muddy colored paste. Place in a covered container and chill for several hours. Serve with toast rounds or toasted bread. Makes 2 cups

Ham and Cheese Pate:

This can be made from leftover turkey and ham or Deli meats.
8 oz chicken breast cooked in fine dice—substitute turkey
3 1/2 oz. cooked lean ham in fine dice
1 garlic clove finely chopped
½ cup cream cheese – low fat is fine
1 tsp. grated lime zest + to garnish
2 Tbs. lime juice
½ bunch fresh parsley – stems removed – finely chopped- substitute 2 Tbs. dried
Salt and pepper
Mix all the ingredients well in a bowl. Cover and chill for several hours. Garnish with parsley and serve. Makes about 2 cups

Bleu Cheese Spread:

Packaged salad crumbles work well here
6 oz. bleu cheese – any type Danish, Roquefort,  Gorgonzola
8 oz. cream cheese
1 Tbs. Worcestershire Sauce
1 Tbs. dried minced onion
2 Tbs. White wine
Blend well, place in crock for serving and chill

Cheddar Balls
½ cup shredded cheddar cheese –commercially packaged is fine
3 oz. cream cheese
1 tsp. salt
Red pepper
1 tsp. Worcestershire sauce
1 Tbs. paprika
1 Tbs. chili powder
Combine the paprika and chili powder and set aside. Mix all the other ingredients and form into small balls. Roll the balls in the paprika-chili powder mix and chill before serving.

Ham and Cheese Balls

½ lb. cooked ham – ground
5 oz. cream cheese
2 Tbs. Worcestershire sauce
1 Tbs. Ketchup
1/8 tsp. red pepper
1 tsp. lemon juice
½ tsp. salt
Minced chives, finely ground toasted nuts or finely grated sharp cheese
Combine the first 7 ingredients, and shape into meatball sized balls. Roll in optional choice of the last ingredient. Chill until very firm before serving.

Italian Stuffed Tomatoes
24 cherry tomatoes – tops sliced off and seeds carefully removed
2 cups whipped cottage cheese or soft cream cheese
1 Tbs. dried basil
1 Tbs. dried oregano
1 Tbs. garlic powder
Salt & pepper
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Mix cheese and spices and chill for a few hours to allow flavors to meld.  Stuff tomatoes and top each with a caper.

Mayonnaise is also useful in creating on-the-spot spreads

Deviled Ham:

Shredded leftover ham works here simply adjust seasonings
1 can deviled ham
1 Tbs. Dijon mustard
¼ cup mayonnaise
2 tsp. India relish— or finely chopped sweet pickles
Mix all ingredients and chill. Makes 1 cup
NOTE: This mixture can also be used to stuff cherry tomatoes or lightly boiled mushroom caps.

Pimento Spread
8 oz. shredded cheddar cheese
½ cup mayonnaise
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
(1) 2 oz. jar pimentos drained and chopped- liquid reserved-or 2 jarred red peppers
3-4 seeded, chopped jalapeños – depending on taste
Mix all ingredients with a spoon until just chunky for a spread. Add the reserved juice to liquefy if desired as dip. Chill. Makes 1 ½ cups

Then there are the normal pantry supplies that can ride to the rescue or that item you never did find a use for.
Tuna Spread:
(1) can 6 ½ oz. solid white tuna in water – drained
1 cup sour cream
3 Tbs. finely chopped celery
2 Tbs. chopped pimento-or jarred red pepper
1 tsp. Worcestershire sauce
3 drops Tabasco
1 Tbs. chopped fresh parsley-or 1 tsp. dried
Stir to combine all ingredients. Chill well. Garnish with fresh parsley. Makes 1 ½ cups.

Deviled Egg Dip:

A simple dip to make from in house items is actually an old family favorite and can do triple duty as a sandwich spread or dressing for a wedge of lettuce. This is a “to taste” recipe rather than an exact one, but the rigid rule to success is that the whites are chopped alone, and the yokes crumbled into the mixture at the end of mixing.
4 hard boiled large eggs – whites finely chopped – yokes reserved
¼ cup mayonnaise
1 Tbs. Spicy Brown Mustard (or more to taste)
¼ tsp. Red Pepper – or to taste
Mix everything but the yokes. Then crumble them in. Mixture will be stiff, but will become more liquid as the flavors meld. Refrigerate at least one hour, adjust seasoning before serving. Makes 1 cup. (Note-Excellent with potato chips)

Baked Bean Sandwiches
(1) 15 oz. can Boston baked beans
2 Tbs. ketchup
1 Tbs. spicy brown mustard
1 Tbs. horseradish
½ lb. loaf of Jewish Rye bread sliced thin
Bake the beans until still soft but with little sauce. Mash them with the ketchup, mustard and horseradish, adjusting the taste as you do so. Spread the mixture on one side of half the bread slices and top with the other half. Cut each sandwich into 3 or 4 finger sandwiches. Can be made ahead and refrigerated, covered in plastic wrap, for 1 week, or frozen for 1 month, at this point. Broil until golden on both sides and bubbling. Serve at once.

Hot Dogs in Cumberland Sauce:

1 lb. pkg. hot dogs – any type
(1) 12 oz. jar red current  jelly
¼ cup Dijon or spicy brown mustard
Red pepper flakes or Tabasco to taste
Divide the hot dogs in 6 pieces each. Over medium heat, melt the jelly and mustard together and stir until completely dissolved and combined. Add the hot dog pieces and reduce heat, cook until hot dogs are puffy, @ 5 min. Add hot pepper to taste. Keep hot while serving. Have a cup of toothpicks on the side and some cocktail napkins. Makes 48 pieces

Anchovy Cheese Rolls:
12 slices white bread – crusts removed
6 oz. cream cheese – softened
(2) 3 oz. cans anchovy fillets
Flatten bread with a rolling pin. Spread with the cheese and cut each slice in half. Roll each piece around a piece of anchovy. Fasten with toothpicks and broil 5 min, until brown.

Some items stored in the freezer can help too

Spinach Porcupines:
(1) 10 oz. package frozen chopped spinach-thawed and drained
½ cup finely chopped onion
1 egg beaten
2 Tbs. melted butter + 2 teaspoons
1/3 cup fine bread crumbs
2 Tbs. pine nuts
2 Tbs. grated Parmesan
1 tsp. garlic powder
1 tsp. powdered ginger
½ tsp. ground nutmeg
Dash of pepper
Salt to taste
Mix the spinach, egg, onion butter and breadcrumbs together. Add the seasonings and pine nuts and incorporate well. Shape into equal balls about 1 inch diameter each and place on an ungreased cookie sheet. Bake in a preheated 350 degree oven for about 20 min. or until cooked through and firm. Serve warm with toothpicks.

Zucchini Squares:

3 cups thinly sliced, unpeeled zucchini- a 1 lb. bag of frozen, thawed and drained will do
1 cup Bisquick
½ cup onion chopped
½ tsp. salt
2 Tbs. chopped parsley
1 tsp. dried marjoram or dried oregano
2 cloves garlic mashed
½ tsp. pepper
1/3 cup oil
4 eggs beaten
Mix all the ingredients together and spread in a 13 x 9 x2 inch greased pan. Bake at 350 degrees for 25 min. or until brown. Cut into 1 x2 inch pieces.

Here’s an idea for those who serve beef over the holidays

Beef Tomato Skewers:
1 lb. Deli roast beef sliced ¼ inch thick or leftover roast, even pot roast
½ cup Italian dressing – separated into 2 equal portions
(2) 14oz cans artichoke hearts drained and quartered
1 pint basket cherry tomatoes
(1) 6 oz. can pitted ripe olives – drained
Marinate beef in ¼ cup dressing for several hours. Marinate the vegetables for the same time in the other ¼ cup dressing. Drain the beef, roll up the slices and cut each in ¾ inch pinwheels or chunks if using leftovers. Drain the vegetables and alternately thread one of each with one beef pinwheel or chunk on 4 inch skewers or toothpicks. Makes 48 pieces.

Finally there’s Bruschetta, the ultimate way to use up odds and ends on leftover artesian bread.  It’s angled slices of stale Italian bread, cut ¾ to 1 inch thick, lightly oiled and rubbed with garlic on one side and browned in the oven, (350degs for 10 min.) which can 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 there are endless ways to make it. Let your imagination truly be your guide—

First a Note: Actually, substitute a thinly sliced French loaf for Italian, keep or change the garlic, substitute and/or add mustard  etc. and change the cheese, it can become a canapé, but watch out – serve at once while hot!

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, topped with a slice of fresh mozzarella, crumbled feta or slivers of Parmigianino-Romano.  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 karmelized 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. Great for leftover shrimp rings.

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)   Tapenades make excellent bruschetta toppings, especially over a spreading of cream cheese. Olive and sun-dried tomato tapenades are now sold in the relish aisle of most markets and keep refrigerated for 2-3 weeks However, because the variety is limited, and they are usually sold only in small jars, it’s really better, and so easy, to make your own, especially if you’re planning on guests, and can 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 some of the oil in 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 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.

Dec 16

Dec 20

DINNERS WITH JOY-A DIFFERENT TYPE OF COOKBOOK

This Menu-Cookbook is truly unique, which makes it a great, welcome gift for a wide range of people. Most cookbooks have a limited range of recipients, an avid cook, a fan of the celebrity chef, a devotee of the cuisine or diet featured. This book is intended as a tool, perfect for busy people who like good food but have limited time to shop and cook which nowadays is just about everyone.

The book provides a ready answer for that nagging question at the end of a long day; “What’s for dinner?” and teaches by example how to avoid that stressful dilemma permanently. Nutritional, restaurant quality recipes have been modified, including easily divisible and multiplied quantities, for easy, even advanced prep and quick cooking. Moreover, the introduction contains information on fats, carbohydrates, choosing and using poultry, meats and seafood as well as making gravies and sauces and their various uses from dips to desserts. This information facilitates future planning and shopping.

However, the basic difference with this cookbook is that it’s based on a professional chef’s approach to menu planning. Twelve weeks of healthy, balanced entrées, with side recipe suggestions, are arranged in three monthly groups. Each weekly menu listing is accompanied by cooking tips covering everything from specific directions to general information like freezing raw and cooked foods, a dessert recipe, and most importantly a detailed shopping list complete with pantry check. Learning how to compile a weekly shopping list is the key to relieving the stress of meal planning.

One can simply pull up a week’s list, optionally cross off ingredients of a recipe they don’t want or substitute those of one they do, and head to, or call it in to the store or virtual shopper. Having a ready list is a major time saver. It is important, though, to keep the food categories intact, especially if altering a list. Maintaining the list order is needed to make the menu planning process easy but it’s even more important to keep food shopping organized whether doing it directly, recording it for later, or particularly if using virtual shopping.

Used as learning tools the lists in the book illustrate how to effortless it can be to provision a week’s meals. It’s very relaxing to know that in one trip you have the whole week covered—completely—no quick trips to pick up something!

The weekly entrees themselves are varied; a poultry, a pork, a beef, a seafood, an ethnic dish, a casserole and a fun meal. They are presented in the same sequence only to simplify editing. They can be switched or replaced as desired. Again, the important fact is that all ingredients required for the week are on the list, entered in the proper category for shopping ease or easy to delete if a recipe is rejected.

For the busy person’s convenience, several recipes can be prepared ahead for the night there will be no time to cook, or made in excess for anticipated guests and frozen. Those recipes are noted and freezing, plus re-heating instructions are included. Also included are suitable suggestions for restricted diets where indicated, mainly for the pork, ham and shellfish recipes. As an example the recipe for Pork Tangier, with notation is included below.

Does the book work? Well a friend had a printed copy on her desk recently, when an associate known for his lack of cooking skills was intrigued by a recipe. He was amazed when he was able to successfully make it and bought the book. He’s not on Master Chef, but he is now interested in trying dishes at home and has even entertained. The recipe that started him off, Chicken in Lemon Wine Sauce is below, as is a sample of that week’s menu with its shopping list. I’m using it as an example in this posting. Any special notations or references were covered in the week’s tips section, which is not included here.

Dinners With Joy is available on this site’s Books/Products section, on Amazon in paperback and Kindle in digital form as well as our Etsy shop, Dinner With Joy, at its current price of $14.99. It truly makes a great gift! No wrapping needed—no shipping costs-instant delivery!

CHICKEN IN LEMON-WINE SAUCE

A classic dish, with recipes found in various forms, but always a good choice.

Saute-Skillet
4 boneless, skinless chicken breasts
¼ cup flour
2 Tbs. cooking oil – -canola
2 Tbs. butter
1 small onion diced
2 cloves garlic sliced
1 lemon  – zested and juiced
1/3 cup white wine – – recommend dry vermouth
¾ cup water
1/2 envelope chicken bouillon granules
½ cup chopped fresh parsley – – or 2 Tbs. dried
2 tsp. garlic powder

Pound chicken between two pieces of plastic wrap, to an even thickness, and dredge in flour. Place 1 Tbs. oil in a skillet over medium heat and begin to cook chicken, add 2 Tbs. butter, and brown chicken in both sides – @ 6 min. total. Remove chicken to a plate. Add 1Tbs. oil to pan and sauté onion until soft @ 2 min., add sliced garlic and sauté 1 min, more. Add wine, and deglaze pan by scraping all the browned bits from the surface with a wooden spoon. Add water, bouillon powder, 1 Tbs. lemon juice, and return chicken to pan. Reduce heat and cook, uncovered, over medium- low about 8-10 min. until chicken is done and sauce thickens.

Meanwhile, make what the Italians call “Gremalata” by mixing the parsley, garlic powder and lemon zest in a small bowl.
Plate the chicken pieces individually with sauce. Top each with a small portion of gremalata, and pass the rest.

Suggested sides: 1 lb. fresh sugar snap peas or (1) 10 oz. box frozen. Blanch in boiling water @ 2 min. Drain and toss with 1Tbs. olive oil and 1/8 tsp. lemon pepper.

4 sweet potatoes, washed, dried and lightly rubbed with butter. Pierce Xs with a fork in the tops, and microwave, on a paper towel, as oven directs @ 6-9 min. Split tops and fill with butter or sour cream. For an added taste boost, add a drizzle of maple syrup.

_____________________________________________________________________________________

(PORK TANGIER
This looks complicated, and sounds exotic, but it’s really very simple to make with few steps, the taste is fun, and a refreshing change from the everyday ho-hum, usually a favorite with kids. Turkey cutlets may be substituted for the pork.*
Skillet and Large Saucepan

1 ½ lbs. lean pork in 1 ½ inch cubes (suggest sliced loin or boneless chops)*

3 Tbs. flour

1 large onion in 1” dice

1 rib celery in 1” pieces cut on an angle

1 small or ½ cup baby carrot(s) cut on an angle (see. optional sides for the Salmon recipe-#4 this week- and adjust shopping list)

4 cloves garlic diced

1 ½ tsp. paprika

1tsp. coriander

2 tsp. curry powder

1tsp. grated fresh ginger root or ½ tsp. powdered

2 envelopes chicken bouillon granules – -divided

11/3 cup water

Juice of 1 orange and zest

¼ cup raisons

3 Tbs. cooking oil

1 apple – peeled cored in 1” dice

1 box couscous – – preferably with pine nuts

1 tsp. garlic powder

1/4 cup chopped nuts- – cashews, pecans, walnuts, almonds, even peanuts for optional garnish
In a large skillet, over medium heat, warm 1 Tbs. oil and sauté onion, carrot and celery until onion softens, add garlic for 1 min Add 2 Tbs. oil, then pork and paprika, coriander, curry and ginger. .Brown pork 4 -5 min, adding up to 1/3 cup of water if mixture begins to stick. Add orange juice, remainder of water,1 bouillon packet, raisons and apple. Cook, covered, about 10 min., stirring occasionally, until pork is cooked and sauce thickens. .

Meanwhile, cook couscous according to directions, adding garlic powder and 1 envelope chicken bouillon as removed from heat.

Serve couscous topped with pork and garnished with orange zest and optional chopped nuts.

Optional Side: (1) 12 oz. bag of baby spinach, half an onion sliced thin, and a drained can of mandarin oranges tossed with a citrus, or raspberry vinaigrette.)
——————————————————————————————————————————————

Weekly Menu Sample

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

2.Pork Tangier
Spinach Orange Salad

3.Steak in Red Wine
Broccoli Crowns
Broiled Irish Potatoes
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4.Salmon in Lemon-Caper Sauce
Zucchini Medley
Roasted Baby Carrots

5.Glamorous Ham Casserole
Caesar Salad

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

7.Classic Fajitas

8.Apple Rustica

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

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

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

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

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

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

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

Dec 7

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