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Posts from the ‘Recipes’ Category

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

Dec 13

9 MAKE AHEAD HOLIDAY CAKES

Anyone who has ever had to prepare and host an event or holiday dinner knows that it’s a blessing to have a part of it table-ready and waiting. No matter how organized or experienced you are, even with no snags, at some point things will become hectic. For me that’s always between the entree and the dessert, when the counters are jammed with leftovers, used serving platters and dinner plates. I try to get as much of the clutter cleared as possible in anticipation of the addition the dessert plates will cause, without straining the patience of the people seated at table. It’s a relief to have the desserts in the pantry, just waiting to be served.

I say desserts, because, growing up my family ended Christmas Dinner with cookies and a sherbet- fruit parfait but times change and families change with them. Now, a dessert table with multiple choices is expected. It takes more planning, preparation, time and especially more space for storage. Pulling it off gave me cause for concern until I discovered that many desserts, especially cakes, freeze beautifully. I’d include pies and/or tarts but they have to be baked the day they’re served and I don’t have time for that. Cakes can be complete to the finishing touches, frozen, even plated, removed the morning of an event, thawed and ready to go by dinner.

I began tentatively, a few years ago, with the Yule Log, and moved on from there. Now I have several cakes and rotate them at will with the events. I bake them up to two weeks ahead, garnish, except for whipped cream, and freeze them, with the exception of the fruit bread; that I make months ahead and refrigerate.

Protecting an iced or garnished cake’s appearance during packaging is done with marshmallow tipped toothpicks placed in strategic spots around the cake, being careful not to let the marshmallow touch the frosting. If the cake is to be frozen for more than five days to a week, once the icing’s frozen solid, you may want to remove the toothpicks and marshmallows and wrap the plastic directly on the surface. This eliminates the air spaces, which allow ice crystals to form that can taint taste and, in thawing, water down the icing. In any case, remove the wrapping as soon as the cake’s out of the freezer and let it thaw naturally, in the air. Don’t worry about the puncture marks. It’s simple to cover them with a knife tip before serving.

Incidentally, leftovers re-freeze well, and can be sliced and served fanned on a plate for another occasion, or just cut a slice off for a snack. Discovering how to use cake this way has been one of the greatest holiday gifts I could have given myself—and an effective hosting tranquilizer. I’ve given recipes and directions, including alternatives and options, for 9 of my favorite make-ahead cakes. This group is especially suited to the winter holidays. I know, once you’ve given the method a try, you’ll find other recipes to add to your list.

While on the subject of make-ahead desserts for the holidays, be sure to check out the posting on Cranberry Desserts published on this site Nov. 29, 2018. I especially love the Orange, Cranberry, Walnut Ice Cream, based on commercial ice cream, so it’s quite easy, and keeps for weeks.

RECIPES

CHRISTMAS BREAD:

People who normally hate fruitcake, like this, especially with a cup of coffee or tea, because it has a lighter texture—half way between bread and cake
This is kinda cheating because it’s based on two boxed Quick Bread mixes. I like Cranberry and Pumpkin, but have used Date and Nut as well. In fact, I might add them if I were to make more than 2 loaves.
If the mixes have different add-in requirements, I mix them in separate bowls and combine the batters. In each mix I replace half the liquid with red wine, which acts as a preservative.
Before adding that I toss a total of ½ cup chopped nuts and ¾ cups mixed chopped, dried fruits in the dry flour. This prevents clumping in the batter.
I decorate the tops with whole nuts, candied cherries and colored sugar, then bake as directed in two loaf pans-one per box of mix used. When the loaves are cool, I sprinkle the tops with about 2 Tbs. of whiskey, cover them in plastic wrap These should be made in October, but they can be baked as little as 2 weeks before serving. The alcohol doesn’t taste, but preserves and deepens flavor. They are fine to serve children. In fact they make a great breakfast bread.

YULE LOG

—Serves 16-18
Using boxed Gingerbread mix, I replace half the water with applesauce, add ¼ cup oil and use 2 eggs. Beat only until well incorporated – about 2 min.
Grease the bottom only of a 19 x 11 inch jelly roll pan. Line it with parchment paper and grease the paper.
Preheat the oven to 350 deg., and bake on the middle rack for 16 to 18 min. until it springs back when poked lightly with a finger.
Remove from the oven and sprinkle liberally with powdered sugar. Cover with a tea towel, and using a board as a brace invert the cake. Peel off the parchment and roll the long side of the cake in the towel. Resting the edge on the bottom let the cake cool completely.
Meanwhile, beat 8 oz. cream cheese with 8 oz. whipped topping until smooth adding 2 tsp. maple flavoring -or to taste, and 1/3 cup chopped, toasted walnuts or pecans.
Carefully unroll the cake and fill with the cheese mixture. Re-roll. Trim ends evenly.
Cut a piece about 3 inches long from one end on an angle and position it along the “trunk” to form a branch. Secure it with a bit of frosting.

Beat 8 oz. cream cheese with 8 oz. whipped topping until smooth. Frost the cake and add any decorations. Freeze until ready to serve. Allow to thaw 30 to 45 min.

NOTE:

The Roulade cake recipe below explains how any flavor of cake mix can be baked into a log. The same filling can be used with a flavor change, other nuts and even chocolate chips.


General Recipe for Roulade Cake

Adapted from The Cake Doctor by Ann Bryn
1 box plain cake mix
1 cup buttermilk
½ cup vegetable, seed or nut oil
4 eggs
Confectioners’ sugar for dusting
Parchment paper
Butter for preparing pan
Make the cake: Butter the bottom only of a 16 ½ X 11 ½ X 1 inch jelly roll pan. Line it with the parchment, leaving a couple inches overlap on the ends, and butter the paper. Put the cake ingredients in a bowl and beat, scraping the sides, until batter is thick and combined about 3 min. Pour into the

prepared pan, smoothing it out with a spatula. Bake on the center rack of a preheated 350 deg. oven for 15-17 min. until it springs back when pressed with a finger. Liberally dust a clean kitchen towel and starting with the long side, carefully roll the cake away from you in the towel. Place seam side down on a flat surface to cool for about 20 min. Follow directions above for assembly.
NOTE: If the cake seems split in places, and it will as it’s rolled, the frosting will cover them. Garnish with sprinkled cinnamon or nuts.

MODIFIED OPERA CAKE

Serves 10-12
(3) 9 inch round cake pans—available as a 3-pack in a dollar store
Parchment paper or waxed paper
1 box yellow cake mix and ingredients listed on package*
8 oz. container whipped topping
8 oz. cream cheese
1 tsp. almond extract
1 can dark chocolate frosting
Toasted slivered almonds—optional for garnish
Cut parchment rounds to fit cake pans. Grease pan bottoms and paper rounds. Mix batter according to package directions and place 1/3 in each pan. Bake at package stated temperature for 1/3 the time recommended, usually about 15-18 min. or until top springs back when lightly pressed. Cool then invert onto plates and peel off paper. If necessary, slice tops to level them.
Beat cheese, topping and extract together until smooth. Plate one cake layer and cover with a thin layer of frosting, spread ½ the cheese mixture on top and repeat with a second layer. Top with the 3rd layer even side up making sure it’s level. Remove excess filling from sides with a knife if needed.
Microwave remaining frosting 20-30 sec. until easily pourable but not too runny and using a spoon as a guide if necessary, pour evenly over the top of the cake to create a smooth glazed effect. It’s O.K. if some runs decoratively down the sides. Decorate with toasted slivers of almonds or a sprig of holly in the center.
Re-freeze as at first for later use. Serve leftovers in slices in a circular pattern on a plate.


For an Authentic Opera Cake

This is really a sponge cake. It has a different texture which I prefer.
3 eggs separated
6 Tbs. sugar
Dash salt
¾ cup sifted cake flour
½ tsp. vanilla
3 Tbs. sugar
Beat yolks, sugar and salt until light and fluffy, about 5 min. Fold in flour. Beat whites until soft peaks form and then beat, adding sugar, until peaks are stiff. Fold a glob of whites into yolk mixture, then fold in the rest. Pour into pans and bake at 325 deg. for 15 min.
NOTE:

A truly authentic and more impressive opera cake has 6 layers. I parchment line (2) 3-packs of 8 inch foil cake pans and bake for 8-10 min. Since the thinner layers are more delicate, I place them on a waxed paper lined counter top and ice 5 of them in segments, using the back of a spoon rather than a knife. Be careful in stacking them to keep the alignment. There are no do overs. Top the cake with the plain layer and spoon over the frosting as above. To make this neater, I stack the cake on its plate and tuck a waxed paper collar around the bottom to catch the drips. Store as for the box cake.

Red Velvet Christmas Cake:

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A stunning cake can be made with the above technique baking the batter in 3 pans
1 box red velvet cake mix, baked according to directions in (3) 9 inch round pans. You will have to adjust time, but see the Opera Cake above

Frosting
8 oz. cream cheese
8 oz. container of Cool Whip
Confectioners’ sugar to taste-optional
1 tsp. or to taste peppermint or other flavoring
Few drops green food coloring—optional
Beat the above ingredients together until smooth and creamy, adding sugar if desired to taste, flavoring and enough coloring to turn the mixture a light green. Frost the layers and then the outside of the cake. Decorate with sprigs of holly or crushed candy canes.

Pecan Bars:

Yield 24 squares
1 box pecan cake mix
1/3 cup cooking oil
2 large eggs
8 oz. cream cheese
1/3 cup sugar
2 tsp. Maple flavoring
1-2 Tbs. milk
Beat the cake mix with the oil and 1 egg until crumbly-about 1 ½ -2 min. Reserve 1 cup; press the rest onto the bottom only of a 9 x 13 inch ungreased baking pan. Bake on middle rack of a preheated 350 deg. oven 13-15 min. until golden. Leave oven on. In beating bowel, with the same beaters, combine cheese, sugar flavoring and 1 Tbs. milk. Beat until creamy adding other Tbs. milk as needed. Top with reserved cup of crumbs. Bake about 15 min. until top is golden. Cool and cut into squares.

Black Forrest Brownie Swirl:

Yield 24 brownies
1 box brownie mix (24 oz.)
1 can cherry pie filling
1/4 cup oil
3 eggs
¼ cup sugar
8 oz. cream cheese
1 tsp. vanilla
Candied cherries
Prepare brownie mix using oil and 2 eggs and ½ cup pie filling until well mixed. Stir in and lightly beat another ½ cup pie filling, leaving some cherry chunks.
Beat cheese, 1 egg, sugar and vanilla until smooth. Pour over brownie mix and cut through with a knife several times to give a marble effect. Arrange candied cherries over the top. Bake at 350 deg. 35-30min. until cheese is set and beginning to tan. Cool in pan and cut.

1/3 cup vanilla cookie crumbs

PISTACHIO MARBLE CAKE
Requirements: 1 mixing bowl; 2 layer cake pans or 1 tube pan
1 box marble cake mix WITHOUT pudding included. White or yellow will do if you can’t find marble*. The important thing is no pudding in the mix.
(1) 4 serving size box pistachio instant pudding and pie filling mix.
1 1/3 cup water
3 eggs
1/3 cup of oil
1 can dark chocolate creamy or whipped frosting mix OR make pistachio frosting if you want the cake to have a soft green appearance (Nice for Christmas and Easter)-see directions below
¾ cup coarsely chopped pistachio nuts (optional)
Cooking spray
3 Tbs. unsweetened cocoa powder*
This can be made in 2 layer pans but appears more attractive when cut if made in a tube or bunt pan. Prepare pan(s) by spraying liberally with cooking spray. Preheat oven to 350 degrees.
Beat the eggs, water, pudding mix and oil into the batter until it is smooth. See cake mix directions. Using a spoon, blend in ½ cup nuts. Pour 2/3 of the batter into the prepared pan(s) if using a marble mix directions will say to add contents of the enclosed envelope to the remaining 1/3 batter in the bowl. * If not, add the cocoa powder and blend well. The cake box directions will now tell you to pour the chocolate batter over that in the pan(s) and using a table knife, blade down, in a cutting motion, gently swirl the top layer into the one below, creating a marble effect. If using a tube pan, go down to reach the bottom, but don’t overdo.
Bake the cake for the times dictated on the box for your choice of pan. Cool as directed and frost with the chocolate frosting. Use the rest of the nuts as garnish. If using a pistachio frosting there is the iption of garnishing with chocolate curls or chips.
Pistachio Frosting

Makes enough to fill and frost 2 layers
I don’t like very sugary frostings, nor do I need one high in calories and fat. So I’m offering 2 recipes here. The first is the classic Kraft recipe for pudding icing and the second is my own creation. There is a third choice which uses only whipped topping, but I find that is so light that it soaks into the cake in a day and can’t be made in advance.
1) Kraft Pudding Icing

Makes about 2 ½ cups
(1)4 oz. pkg. = ½ of 8 oz. pkg. cream cheese, softened
 1 stick= ½ cup unsalted butter, softened
1 ½ cups powdered sugar
 1 pkg. (3.4 oz.) Pistachio flavor instant pudding and pie filling
Using an electric mixer beat together cream cheese and butter until well combined. Add pudding and beat on high speed until light and fluffy and pale in color, approximately 5 min. Gradually add powdered sugar and beat until fully incorporated and fluffy.

My Pudding Icing

Makes about 4 cups
(1) 8 oz. pkg. cream cheese
(1) 8oz. tub whipped topping
(1) 4 serving box of pistachio instant pudding and pie mix
Beat all 3 ingredients together until completely blended, smooth and spreadable.


Dec 6

NUTS MAKE ELEGANT DIY GIFTS

Do you know there’s an inexpensive food which, with minimal skill, effort, time and expense transforms into a product surpassing in taste, freshness and appeal its expensive, gourmet commercial counterparts? Furthermore, depending on the packaging, this item can be elegant enough to impress a client or employer, charming enough to amply say Thank You, and personalized enough to please that special someone. Well there is, and it’s nuts.

Specifically, it’s the nuts featured in boutique gifts, almonds, cashews, pecans, walnuts, pistachios, filberts (or hazelnuts) and macadamias. I’m excluding ground nuts because peanuts and Brazil nuts are major allergens. Personally, I’m too sensitive to Brazils to sample a standard party mix, eat commercially baked cookies which might contain their oil or any fruit cake or bread but my own. Although allergies to the other seven nuts are rare, play safe and inquire about the recipient before gifting.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

RECIPES

Roasted, Salted Nuts:

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

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

Candied Nuts:

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

Sugared Pecans or Walnuts:


2 cups shelled pecan or walnut halves
1 cup light brown sugar
1/3 cup melted butter
1 tsp. cinnamon
Preheat oven to 325 deg. Stir all ingredients together and spread on a lightly greased cookie sheet. Bake for 15-20 min. stirring often. Cool on sheet and break apart with a fork. Package as directed above.

Coffee Candied Nuts


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

Orange Candied Nuts:


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

Glaceed Nuts:

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

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

 

Nov 29

13 DELICIOUS CRANBERRY DESSERTS

Cranberries are such a traditional part of our winter holiday menus that it’s hard to understand there are still misconceptions about them. One is that, like wild rice and squash, they are uniquely native to North America. Actually, sparse out-crops of wild berries are found in northern Europe. It was the Native North Americans who realized their food value and began cultivation, sharing that knowledge with the early settlers, who immediately acquired a taste for the berries and found new ways to prepare them. In fact, a variety of cranberry dishes were popular from colonial times through the early 20th century.

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

Obviously, the harvest is a singular event, which explains why cranberries are sold fresh only a few weeks per year. Their agricultural and climatic requirements make wide global cultivation difficult. So they remain primarily a North American product and in limited supply without back-up from international sources.

This leads to the third misconception that cranberries don’t freeze. They do, beautifully but there simply aren’t enough of them to make it commercially viable. Home freezing is easy however and, hopefully, you’ll find a few ideas in the recipes below to prompt you to pick up extra bags while they’re fresh in markets. Simply transfer the cranberries to a zip-lock bag, press out air, and freeze it laid flat. I love their taste all year and the bright color provides a happy ending to a meal in any season. So try out some of these dessert recipes while cranberries are available and then store some to use later. You’ll be glad you did!

RECIPES

Angel Pie:

Serves 6-8: From James Beard’s American Cookery
4 egg whites
1 cup sugar
¼ tsp. cream of tartar
Filling
4 egg yolks
½ cup sugar
1/3 tsp. salt
1 tsp. lemon juice
¾ cup strained whole berry cranberry sauce
1 cup whipping cream
Beat egg whites to soft peaks and gradually add sugar and cornstarch, beating to stiff peaks. Spread in a well-oiled pie plate and bake at 300 deg. for 1 hr. When golden, turn off oven and allow to cool on rack with door ajar.
For the filling, beat the yolks slightly and place in a double boiler with the salt and lemon juice. Stir until beginning to thicken and add ¾ cup strained cranberry sauce using heated, strained whole berry sauce OR prick 1 cup cranberries and place in a pan with ¼ cup water. When it begins to boil add the ½ cup sugar. Boil 5 min. until translucent and cool; stir until thick. Strain and have ready to add to pie filling.
Whip cream, spread half in shell, spoon in filling then, top with the remaining cream and chill 24 hr. or overnight.
NOTE: Keeps for 2 days in the refrigerator but reserve and spoon on the top layer of cream just before serving for a fresh look.


Angel Nests:

Serves 6-8
3 egg whites
1 cup sugar
1 Tbs. flour
1 Tbs. cornstarch
Compote-see next recipe or cranberry compote-11/30/17
Beat egg whites to soft peaks; add sugar gradually beating until stiff peaks form, adding flour and cornstarch along the way. Shape the mixture on an 8 inch round template, using the back of a fork to raise and pattern the sides into a nest shape. Bake at 250 degrees for 60 min. Leave in oven for 30 min. then cool on a wire rack*. Fill centers with cranberry compote (post 11/30/17), Cranberry-Pear Compote (below), sauce or prick 2 cups cranberries and place in a pan with ¼ cup water. When it begins to boil add the 1 cup sugar. Boil 5 min. until translucent. Cool before filling meringue nest.
I would imagine Angel Cakes can be made in individual portions, and would be most attractive. Judging by the timing to cook basic meringues, I don’t think there would be much adjustment to the directions either. Something you might want to try.
*NOTE: Nest can be made several weeks ahead and stored in an air-tight container.

Cranberry-Pear Compote in Syrup:

Serves 4 Serves 6 using suggestion below* From Rozanne Gold’s Recipes 1-2-3
2 large Bosc or Comice pears
2 cups cranberries
1 cup sugar
2 cups water
Peel, core pears and cut each into 8 slices. Bring water and sugar to a boil, When sugar is dissolved, add fruit and simmer 30 min. or until pears are firm-tender. Remove fruit, cool and chill. Boil syrup down to ¾ to 1 cup, cool to room temp and pour over fruit and, if not serving at once, chill. After serving save any extra syrup to use over pancakes etc.
*Serving suggestion: Present bowl of fruit accompanied by slices of pound cake to act as bedding. This raises the portion total to 6.
NOTE: The compote will hold about 5 days in the refrigerator. Do not freeze.

Cranberry Orange Walnut Ice Cream:

Serves 6-Very quick and easy to make.
2 cups cranberries
¾ cup sugar
1 orange –quartered, seeds removed
½ cup chopped, toasted walnuts
1 pint vanilla ice cream- softened
Coarsely chop berries and orange, with rind. Stir in sugar and blend fruit mix, making sure the orange rind is pulverized, add walnuts and stir into softened ice cream. Pour into a mold and freeze until firm. Unmold and serve garnished with cranberries and walnuts. Or spoon ice cream into a freezer container; a couple of hours before serving fill a decorative freezer-proof bowl with individual scoops of ice cream and spoon them into dessert dishes at table
*This ice cream recipe is packed with fruit. I love it this way but some people, especially children, may prefer it if the quantity of vanilla ice cream is doubled in proportion to the fruit.
NOTE: Keeps as long as commercial ice cream in the freezer.

Cranberry Sherbet:

Makes 2 quarts-From The Joy of Cooking
1 packet unflavored gelatin
2 cups cold water
1 cup boiling water
3 Tbs. lemon juice
¾ cup sugar
1 cup bottled cranberry juice
Soften gelatin in ½ cup cold water for 15 min. dissolve in boiling water. Add all the other ingredients and simmer, stirring until sugar dissolves. Pour into a mold or ice trays. I like to puree it when it’s almost frozen solid. This eliminated ice crystals and smooths it.
NOTE: Keeps as long as a commercial product in the freezer.

Cranberry Refrigerator Cake:

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

Cranberry-Nut Refrigerator Torte:

Serves 12-16-From The Settlement Cookbook
2 ¼ cups flour
1 cup sugar
¼ tsp. salt
1 tsp. EACH baking powder AND baking soda
1 cup chopped walnuts
1cup cranberries
1 cup chopped dates
2 oranges – zest grated-juice reserved
2 eggs beaten
1 cup buttermilk OR plain yogurt (see note*)
¾ cup oil
However, the delay in such tadalafil sales condition helps in getting only unnecessary suffering and might be dangerous too. So, lowest priced tadalafil the same working medicine will be found in cheap at your doorstep. A viagra without prescriptions canada is the top most ED medicine and getting more refills than they need. A generic drug must be inspected strictly before it is licensed and given market approval by national medicines generic india viagra straight from the source the system. 1 cup orange juice-includes reserved juice from oranges
1cup sugar
Sift first 5 dry ingredients together. Stir in nuts, fruits and zest. Lightly beat or whisk eggs, buttermilk and oil and add to flour mixture. Stir until blended. Pour into a greased 10 inch tube pan. Bake in a 350 deg. pre-heated oven for 1 hr. Let stand in pan until lukewarm. Remove to a rack placed over a wide dish. Combine orange juice and 1 cup sugar and pour over cake. Set cake in a deep refrigerator or freezer proof dish and pour drippings over cake again. Wrap in plastic wrap and chill at least 24hr. before serving. Dust top with sugar if desired.
NOTE: Cake keeps in refrigerator for 2 weeks or more, frozen for several months but thaw before serving.

Cranberry Cream Cheese Pie:

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

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

Cranberry-Raisin Pie:

Serves 6-8*- From America’s Cookbook
Pastry for a 2 crust pie**
1 cup cranberries-halved
½ cup raisins
½ cup diced apple
¼ cup chopped walnuts or pecans–optional
1 tsp. butter-melted
¾ cup sugar
1 Tbs. flour
Combine all ingredients and fill a pastry lined pie tin. Top with another pastry round. Slash the top and bake at 350 deg. for40 min.**Optionally, cut the top crust into strips. This colorful filling is attractive with a lattice top.
*Easy Substitutes: 1) Use the compote listed above to fill the pastry lined pie tin, cover with 2nd, round and proceed as above.

Cranberry Crisp:

Serves 6
12 oz. fresh cranberries=2 cups
1/3 cup sugar
½ cup chopped walnuts
1 egg
½ cup of flour
½ cup sugar
¾ cup butter- melted
Lightly grease a 9 inch pie plate. Fill with berries, top with 1/3 cup sugar and nuts. Beat egg until foamy, beat in butter, flour and remaining sugar until batter is smooth. Pour over berries. Bake in a preheated 325 deg. oven until browned, about 45 min. This is best served warm with ice cream or whipped cream.
NOTE: This can be stored, before baking, the berries in the pie plate, covered, and the batter in a container in the refrigerator for about 3 days. Combine and bake.

Chocolate Cranberry Biscotti:

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

Serves 8-10
5 Tbs. butter- 1 Tbs. reserved
2 ½ cups flour
1 cup sugar
2 eggs
¾ cup milk
2 tsp. baking powder
1tsp. vanilla
1 tsp. cinnamon
2 cups cranberries
1 cup sugar
1/4 cup water
Prick cranberries and place in a pan with the water. When it begins to boil add the 1 cup sugar. Boil 5 min. until translucent and cool. Grease a springform pan. Cut 4 Tbs. butter into flour and sugar. When mix is in pea sized pieces, remove ¾ cup and reserve. To mixture in bowl, add eggs, milk, baking powder and vanilla and beat until batter is smooth. Pour batter into prepared pan and spread up and around sides of pan, lining pan and forming a hollow in the center. Use strained cranberry mixture to fill the hollow in the batter, reserving any extra for decoration or other use. Work remaining butter and cinnamon into the reserved to form crumbs and sprinkle over the top of the cake. Bake in a preheated 400 deg. oven for 8 min. Reduce heat and bake for 30 min. at 350 deg. Cool on a rack for 5 min. and loosen edges with a knife before opening pan latch. Can be served warm.

Easy Berry Cream Cake:

Serves 4-6–A quick, elegant answer to the problem of providing a nice dessert when there isn’t time to prepare one from scratch, and a tasty end to a meal anytime.
1 Pound cake – purchased or made from a mix*
1 can whole berry sauce – 2 cans for a larger cake
1 pint whipping cream or 1 container of whipped topping—2 for a larger cake
Cut the cake into 3 layers using toothpicks, a ruler and a knife OR 2 layers for a small pound cake. Spread
½ topping on cut side of a layer, cover with sauce, add another cake layer and repeat. On top layer spoon sauce in a decorative line down the center of the top. Refrigerate until serving.
Variation: For a large or round regular vanilla cake. Add to ingredients
1 box Vanilla Pudding mix
Combine the pudding mix and berries with juice, reserving 2 Tbs. berries, in a saucepan and bring just to a boil. Remove from heat and chill. Whip the cream and fold all but 1/3 cup into the chilled berry mixture. Spread on the two or three cake layers. Garnish the top with the reserved cream then the reserved berries.
*1 lb. boxed pound cakes can be purchased from The Dollar Store

Nov 23

Nov 22

LUSCIOUS TURKEY LEFTOVERS

I love leftovers! Ever since childhood, they’ve been a breakfast favorite of mine, sides, salads—anything goes. It’s even better if a roast is included and turkey tops that list. What I don’t love is a dinner plate full of slightly weary, reheated items masquerading as the original presentation. It’s sad, and though perhaps satisfactory, far from satisfying, especially since there are so many ways to serve these foods in different, appetizing ways.

Sides can be added to frittatas, quiches and soups. Au gratins are wonderful scrambled with eggs. Green vegetables, with a few additions, blend into sauces. Even salads can be restored by replacing wilted greens with fresh. There’s no need to serve re-runs.

I plan to deal with these possibilities in another post. This week is all about turkey—Oh and two for stuffing at the end of the article. Each year I’ve written about ways to use leftover turkey and when I reviewed them, preparing for this year’s post, I realized there were a lot of excellent recipes there. So this year, I’m offering a list of the best, and since it takes up several pages, I’m cutting the text short. If you want to delve deeper into the subject, simply go to the blog section of the site and select any November from the drop-down menu on the right margin.

There are 19 recipes below, arranged in a certain order, so don’t just look at one or two and think they’re all to the same taste. Skip around and you’ll probably find one you like or which suits your requirements. The first 7 are Continental cuisine, the next 4, Italian. Then there’s a quick stir-fry, followed by 2 Mexican, 3 salads, 1 hash and a soup which is are stuffing recipes. Here’s to happy dining—POST Turkey Day!!

RECIPES

Turkey a la King Pierre: 

Serves 4
Adapted from the chicken dish as served in the Café Pierre, in the hotel of the same name in New York City.
1 whole side (or half turkey breast) divided as described below-depending on size of bird
(2) 4 oz. cans button mushroom caps – drained
(1/2 ) 8 oz. can whole, pitted, black olives cut lengthwise in half
4 jarred roasted red peppers in slices ½ inch by 1 ½ inch.
1 envelope chicken bouillon granules
(1) 10 ½ oz. can chicken broth
1/4 tsp. curry powder- or to taste
1 cup milk- divided
½ cup light cream
3 Tbs. cornstarch
Measure broth adding water to make 1 ½ cups. Divide breast meat, lengthwise, cutting on an angle with the grain, into 8 large pieces. Add ½ cup milk, bouillon envelope, curry, mushrooms, and olives to the pan. Dissolve the cornstarch in the other ½ cup milk and add to the rest. Over medium heat, stirring constantly, bring the contents just to a boil. Reduce heat and stir until sauce thickens. Add cream and incorporate, then turkey and peppers and heat through, but do not allow to boil. Adjust seasonings. If at any time sauce seems too thick, add a little milk to thin, not water.
NOTE: If using leftover turkey: thaw if frozen. Otherwise follow above directions.

Serving suggestions: Cook 4 frozen patty shells according to directions, and have waiting, with tops or “caps” on the side. Fill shells and garnish with tops. Alternately, serve on toasted slices of artesian bread.

Turkey Curry: 

Serves 4
In the 1960s this was a featured dish at the Strand Restaurant in Atlantic City, N.J. They roasted turkeys especially for it.
4 cups large turkey pieces white meat is best
2 apples peeled, cored and cut in 1 inch cubes
1 stalk celery in thin slices
1 envelope chicken bouillon granules
1 cup apple juice or cider
2 cups milk
½ cup half and half
2-3 tsps. curry powder or to taste
6 Tbs. flour
Place celery and apple juice in a microwave safe bowl and cook on high 1 min.; add apple and cook 1 min. more. Remove fruit and reserve; check juice measure and add more to bring to 1 cup if needed. Place juice and milk and half and half in a pot with flour, curry and bouillon and whisk to dissolve. Put pot on high heat and whisk until liquid is smooth, about 30 sec. Add fruit and celery and stir with a spoon until mixture begins to thicken, about 2 min. Do not allow to boil. Reduce heat to medium, add turkey and continue stirring gently until mixture is thick and meat is heated.  Check seasonings and serve at once.

NOTE: Serve over rice and pass chutney on the side.

Turkey in Orange Sauce –

Serves 4
4 portions of large pieces of frozen turkey thawed
1 medium-small onion diced fine
1 Tbs. oil
1/3 cup frozen orange juice concentrate*
1 ½ cups white wine*
1 Tbs. soy sauce or to taste
orange marmalade or brown sugar to taste
3 Tbs. match stick pieces of orange rind ½ inch long
Sauté the onion in the oil until soft, about 3 min. Add the juice, wine, soy sauce and orange rind. Stir to mix well and taste to adjust flavors adding marmalade or sugar if needed. This sauce should be tangy. Add the meat to the pan and simmer for about 10 min. to infuse the flavors. Serve hot.
* equal amounts of fresh orange juice can be substituted, but it’s best to dissolve ½ tsp. of cornstarch in the liquid first, and stir until slightly thickened before adjusting seasoning or adding the meat.

This technique works well substituting ½ cup, or to taste, leftover whole cranberry sauce for the frozen orange juice concentrate, mixing it with the wine and omitting the soy sauce and marmalade. The orange rind is optional.

Chicken with Olives:  

Serves 4
4 boneless, skinless chicken breasts or equal sized pieces of turkey meat
¼ cup flour
20 green, pimento stuffed olives, cut in half
2 Tbs.  oil
(½) 14 oz. can diced tomatoes
1 onion diced
2 cloves garlic mashed or equal amount jarred
½ cup White wine
3 oz. tomato paste
½ envelope chicken bouillon granules dissolved in –1/4   cup water
2 tsp. olive juice – from the olives
Prepare chicken breasts by pounding thin, and coat in flour. Heat oil in a skillet over medium heat, and brown chicken on both sides @ 6 min. total.  Remove chicken. Add onion and sauté 2 min. add garlic and sauté 1 min. more. Add rest of ingredients, and stir to combine, making sure tomato paste is incorporated. Return chicken to pan, cover and cook about 10 min.

Remove lid and cook 3 min. more to let sauce thicken, if needed.
NOTE: If using leftover turkey: Replace chicken with equal amount of turkey, thawed if frozen.
Start by using the 2 Tbs. oil to sauté the onion and proceed as directed above adding turkey in place of chicken at the time it’s returned to the pan.

Turkey with Mushrooms in Cream Sauce:

Serves 2
2 cups cooked turkey meat cut in bite-sized pieces
½ medium onion –sliced in half then quartered
4 mushroom caps about 1 ½ inch diameter each-quartered
5 oz. water
3 oz. milk or half and half
½ tsp. chicken bouillon granules
½ tsp. dried sage
1 ½ Tbs. butter-divided
2 Tbs. white wine-optional
2Tbs. flour
1 Tbs. grated Parmesan cheese
1/3 cup –or more-Panko
Saute vegetables in 1 Tbs. butter until onion is soft, about 3 min. using a slotted spoon, remove to plate with chicken. To the 5 oz. of water add 3 oz. milk or cream, white wine, sage and bouillon to equal 1 cup fluid. Melt reserved butter in the remaining butter in pan; bring to foam, remove from heat and add flour stirring to make a roux or paste.* Quickly add liquid and return to heat stirring constantly as it simmers until thickened, about 3 min. Remove from heat and correct seasonings. Fold in the meat and vegetables then pour into 1 casserole or 2 ramekins. Sprinkle with panko and cheese and bake at 360 deg. 20-25 min. until top is golden and sauce bubbles. Serve hot at once, or prepare ahead and bake before serving.
*For a lower fat rendition, replace the roux with 1 Tbs. cornstarch dissolved in the liquid and proceed to cook as directed above.

Turkey with Sundried Tomatoes and Sour Cream:

Serves 4-Freezes*
1 ½ cups leftover turkey
¼ cup sundried tomatoes in oil – or reconstituted – see below
1 medium onion in large dice
2 cloves garlic chopped
1 cup water
1 envelope chicken bouillon granules
½ cup white wine
2 Tbs. capers
½ cup sour cream
2 Tbs. butter
2 Tbs. oil
¼ cup flour
Salt and pepper
10 oz. sturdy, shaped pasta, rigatoni, penne, or shells 
If tomatoes are dry pack, microwave them in enough water to amply cover, for 1 min. then allow to sit in the microwave, for 5 min. Melt butter in skillet over medium heat and sauté the onion. Drain tomatoes, and sliver them. When onions are soft, add garlic, oil and cook for 1 min., add tomatoes, water, bouillon, capers and wine. Simmer for 5 min or until sauce reduces slightly, add meat, heat for 1 min. correct seasoning, stir in sour cream and heat through, about 1 min. then serve over cooked pasta. Do not allow cream to boil or it will separate.
*Freeze before adding sour cream. Thaw and reheat on stove top, stirring. Add sour cream, heat through and serve over pasta.

Turkey Divan:

Serves 4-Freezes*
(1) 10 oz. can condensed Cream of Chicken soup + ½ can = 4-5 oz. milk
(1) 1 lb. bag frozen broccoli florets
1 ½ Tbs. white wine-optional
6-8 large pieces or slices of turkey = 4 chicken breasts
1/3 cup grated Parmesan cheese
(1) 8 oz. Can sliced mushrooms- optional
Thaw broccoli and pat dry. Make a sauce by mixing the soup and milk, with wine, if using, stirring until smooth. Lightly butter a 2 qt. ovenproof casserole and place half the broccoli in it. Cover with the meat and, if using, scatter the mushrooms over. Pour on half the sauce and scatter with half the cheese. Top with the rest of the broccoli, then the rest of the sauce and finally, the remainder of the cheese. Bake at 375 deg. for 40-50 min. until bubbling and slightly golden on top.
*If made with fresh broccoli, cook to crisp tender. Dish can be frozen, thaw and then bake as directed.

Turkey with Walnuts (Tetrazzini): 

Serves 4
4 turkey cutlets cut in 1×2 inch strips @ 1 ½ lb. cooked meat.
1 green bell pepper
2 medium onions in 8ths
4 celery ribs
2 tsp. Soy sauce
(1) 10 oz. can chicken broth – divided ¼ cup reserved (This is the Condensed found with the soups, rather than the 14 oz. broths)
2 Tbs. butter
½ cup cream sherry
2 Tbs. cornstarch
½ cup walnut pieces – toasting optional
Salt and Pepper
Melt butter in skillet over medium heat. Brown turkey if using raw, if using leftover, start by adding vegetables and sautéing until soft. Add ¾ cup chicken broth and Soy sauce, cover and simmer 8 min. Add sherry and cook 1 min more, add cornstarch dissolved in ¼ cup broth and cook 3 min., stirring constantly, until sauce thickens. Serve over orzo garnished with walnuts.

To toast walnuts- place on foil in 350 degree oven for 5 min.
NOTE: If using leftover turkey: Thaw if frozen. Proceed as above from the point of adding the vegetables. Add the turkey about 1 min. after the cornstarch and stir gently to avoid breaking the pieces, but to insure cooking long enough to heat through.

Ravioli with Lime-Balsamic Dressing:

Serves 4
1 cup minced cooked turkey
1 tsp. orange zest
2 tsp. dried basil
1 egg lightly beaten
½ cup grated parmesan
9 oz. wonton wrappers
2 Tbs. lime juice
2 Tbs. Balsamic vinegar
1 Tbs. oil
½ tsp. honey
Combine the first 5 ingredients and place 1 heaping Tbs. in the center of half the wrappers. Lightly brush the edges with water and top with a second wrapper, pressing the edges together to seal. Boil raviolis in a large pan of salted water for 5 min. Whisk the remaining ingredients together to make a dressing. Serve the drained ravioli drizzled with dressing and garnished with slices of lime and chopped chives.

Italian Chicken (Turkey) Bundles:

Serves 5—Freezes*-Adapted from The U.S. Personal Chef Ass. collection
1 ½ cups chopped leftover turkey
1 medium-large onion in fine dice
(1) 10 oz. box frozen chopped spinach, thawed and drained
1 Tbs. oil
¼ tsp. garlic powder
2/3 cup grated Parmesan
8 oz. Ricotta
¼ tsp. EACH dried oregano and nutmeg
Salt and pepper
2 Tbs. butter-melted
10 egg roll wrappers
(1) 16 oz. jar pasta sauce—Red or White flavors acceptable
Microwave onion in oil on high for 2 min. stir in garlic powder. Combine all the ingredients, except wrappers, sauce and butter in a bowl add salt and pepper. Brush some butter into 10 of the 12 cups in a muffin pan or in 2 pans. Place a wrapper in each buttered cup and divide the filling among them. Fold over tops and brush with the remaining butter. Bake in a preheated 350 deg. oven for 20-25 min. until tops are golden. Serve at once, drizzled with the pasta sauce and garnished with the remaining Parmesan.
* To Freeze: Cool bundles and wrap separately in foil; store in a zip lock bag. To Reheat: Unwrap put on a plate and microwave on high 2-4 min. Drizzle with sauce and microwave 1 min. more, Garnish with Parmesan to serve.

Lasagna: 

Serves 8—Freezes*
We’re going to try the easy type made with uncooked noodles. Any brand will work. However, if you have time to boil the noodles, by all means do. They tuck better around the ends of the casserole and give a more finished appearance. Moreover, if you want to make extra to have ahead, Lasagna does freeze beautifully, if done so before it’s baked, but the pasta must be cooked.

The recipes are the same, only the baking time is increased if the noodles are not precooked. On the other hand, the time difference is nearly erased if you take into account the time needed to boil the pasta. If using uncooked pasta, though, be sure the noodles are covered with the sauce or they will dry and burn. As for the filling, there are so many variations that you can have fun experimenting if you wish. I’ve given two optional additions.
9 Lasagna noodles
These products were affordable and had the same appalachianmagazine.com order generic viagra effects. Condom is the most important things, which you need to carry buy sildenafil uk out its treatment in the perfect way by the help of efficient medicament. That’s why pharmaceutical company has one set of price for drugs in the U.S. and another, cheaper set cialis prescription online of prices for medicines in other countries. Penegra is no substitute to brands that many Americans trust buy cialis pills and took several years in research and development. 2 cups chopped leftover turkey
(1) 2 lb. 3 oz. can whole Italian tomatoes
1 medium onion chopped
3 cloves fresh garlic minced
½ cup olive oil
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. ground black pepper
Salt to taste
1 pint Ricotta cheese
1 lb. Mozzarella cheese
½ cup grated Parmesan cheese
2 eggs
Cooking spray
OPTIONS
(1) 10 oz. box frozen chopped spinach – thawed and drained
(1) 4oz. can mushroom stems and pieces – drained
Spray a 9”x 13” ovenproof dish or baking pan with cooking spray. Heat oil in a skillet; add onion and garlic, and sauté for 3 min. Add tomatoes and seasonings and continue to cook until tomatoes are broken and sauce is slightly reduced, about 10 min. Remove from heat and spread a thin layer of sauce in the bottom of the prepared pan, then stir meat into the sauce. Meanwhile mix the ricotta and eggs and spinach, if using, in a bowl. Place 3 noodles over the sauce, pour 1/3 of the meat sauce over them, then dot with ½ the ricotta mix, and scatter half the mushrooms, if using, cover with a layer of the mozzarella and a sprinkle of Parmesan. Repeat this layer again. Top with noodles, sauce, mozzarella and Parmesan.

Bake in a preheated 350 degree oven for 1 hour. (30 min if using cooked pasta) until browned and bubbling.
*To freeze, cover with foil. If frozen do not thaw. Bake at 350 degrees for 1hr. 15 min.

Leftover Turkey Stir-Fry:

Serves 4-6- This is a meal that can be altered to serve the number of people by adjusting the ingredients, not simply multiplying them; perfect for a fast supper of leftovers.
1 ½ cups cooked turkey
10-14 oz. bag of frozen broccoli florets
10-14 oz. bag of frozen stir-fry vegetables
(1) 8 oz. can mushroom slices-drained
6 baby carrots in quarters OR 2 medium carrots in 2” Julianne
2 stalks celery sliced diagonally AND/OR 8 oz. can sliced water chestnuts-drained
1 tsp. garlic powder
1 tsp. ground ginger
1 Tbs. Soy sauce or to taste
2 Tbs. oil
1/3 cup Teriyaki Sauce OR chicken broth + 1 tsp. cornstarch
Heat oil in a non-stick skillet and dissolve ginger and garlic. Add carrot and celery and stir 3-4 min. until crisp tender, add frozen vegetables and cook, covered 5 min., add mushrooms, water chestnuts and soy sauce, stirring to combine. Finally add Teriyaki Sauce and meat and stir 2-3 min. to heat through. If not using sauce, dissolve cornstarch in broth and add to skillet, Stir until sauce thickens, about 3 min. Then add meat and heat through. Serve over rice—precooked works fine here.

Enchiladas: 

Serves 4— Freezes*
(8) 8 inch flour or corn tortillas
8 oz. Ricotta cheese
(1) 4 oz. can green chilies
½ lb. or 1 cup sliced, cooked turkey leftovers (can be made with fresh ground turkey)
6 scallions chopped
½ cup chopped green bell pepper
1 ½ cups shredded Monterey Jack Cheese
½ tsp. red pepper
Cooking spray
½ cup chopped fresh cilantro
(1) 20 oz. jar of salsa
If using raw, ground meat, spray a skillet with the cooking spray and sauté the meat over medium heat until no longer pink. If using leftovers, cut them in thin strips about 2 inches x1 inch. In a bowl, stir to combine, Ricotta, scallions, ¾ of the green chilies (Add the rest to the salsa), the green pepper, the red pepper, ½ cup of the Monterey Jack cheese and the meat. Spread half the salsa in the bottom of a 12 x 8 inch ovenproof pan. If using corn tortillas, wrap them in plastic wrap and microwave for 1 min., or until pliable. This step is not necessary with flour ones. Dip the tortillas in the salsa in the pan to soften them to the point that they can be rolled. Spoon the filling down the center of the tortillas in equal amounts, about 3 Tbs. per tortilla and roll it up. Place the rolled tortillas, seam side down, on the salsa in the pan. Pour the rest of the salsa over them, and top with the rest of the Monterey Jack cheese and half the cilantro. Cover and bake in a preheated 350 degree oven 20 min. Uncover and bake 10 min more. Serve from the pan, and pass the rest of the fresh cilantro to garnish.

*This can be made ahead and frozen, after the salsa is added, but before the cheese and cilantro. To reheat:- if frozen, bake in 350 degree oven 30 min uncover, add cheese and cilantro, recover and proceed as directed above. If thawed, just proceed as above.

Classic Fajitas: 

Serves 4
2 cooked, boneless, skinless chicken breasts OR 12 oz. cooked turkey or beef for stir fry cut in 2 inch strips
1 red bell pepper julienne
1 green bell pepper julienne
2 medium onions halved and sliced thin
3 Tbs. cooking oil
1tsp coriander
1tsp cumin
Salt and pepper
(8) 8” flour tortillas
(1) 8 oz. jar salsa
(1) 8 oz. container guacamole
1 cup sour cream
(1) 8 oz. pkg. “Mexican 4 Cheese Blend” – or shredded “Monterey Jack”
Heat oil in a large skillet over high heat. Add onions peppers and spices, and 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.

NOTE: IF using leftover turkey: Proceed as directed above, but add thawed, if frozen, turkey meat at the very end and cook just long enough to heat 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. 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 ! ! !

Turkey, Pear and Pasta Salad:

Serves 6-This recipe builds on the classic pears, blue cheese and walnuts salad combination.
1 lb. fusilli or penne
1 ¼ cup cooked turkey
2 pears-cored and sliced in size to equal the meat pieces
4 scallions – sliced
3 Tbs. chopped toasted walnuts
3 ½ oz. blue cheese*
3 Tbs. sour cream*
3 Tbs. ice water*
Cook the pasta al dente drain and rinse in cold water, drain again and cool. Arrange pasta on plates, top with meat, scallions and pears. Whisk the cheese, cream and ice water until smooth and drizzle over salads, Garnish with nuts.
*This dressing can be replaced with a good bottled blue cheese one.

Salad with Grapes:

Serves 4

2 cups cubed (¾ inch) chicken or turkey

1stalk celery thinly sliced

@ 24 red seedless grapes halved (green are fine but lack the visual contrast)

¼ cup mayonnaise

¼ cup sour cream

Curry powder to taste

Salt to taste

Stir the mayonnaise, sour cream, curry and salt together. Taste to correct seasonings. Gently stir into the other ingredients to avoid tearing meat. Plate on Romaine leaves, garnish and serve.

Hot Chicken (or Turkey) Salad:

Serves 6–Freezes*

3 cups cubed cooked meat

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 mins.

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!

Turkey Hash;

Serves 2
2 cups minced cooked turkey
2 cups stuffing
½ cup minced onion and celery
¼ cup craisins
¼ cup gravy
¼ cup minced cooked sweet potatoes (optional)
2 eggs
Microwave the onions and celery on ½ heat for 1 min. to soften slightly. Mix all ingredients except eggs together and press into 2 oven proof bowls. Indent the centers and bake in a preheated 350 degree oven for about 20 min. Break eggs into indentations and bake for 10 min. more.

Stuffing Soup:

Serves 6

4 Tbs. Butter or canola oil—or a combination

1 large onion chopped

1 carrot sliced

1 stalk celery sliced

2 tomatoes diced or (1) 14oz can diced tomatoes with juice

1 Tbs. dried parsley-or equal amount fresh

3 to 4 cups diced poultry or pork

48oz. stock=3 cans broth+ 6oz water (gravy may be mixed in to this amount )

2 cups leftover stuffing

1 ½ cups cooked shaped pasta-bows, shells, penne

1 to 1 ½ cups leftover vegetables—peas, beans, corn, sprouts, spinach (optional)

Melt butter in a stock pot over low heat and saute onion, carrot and celery until tender. Stir in tomatoes, meat and parsley. Add stock and stuffing. Bring to a boil, reduce heat and simmer, partially covered, 1hr. Add any leftover vegetables and warm through. Place pasta in a deep bowls and ladle soup over.

Nov 20

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