Posts from the ‘Recipes’ Category

‘A’ IS FOR APPLES –PART I Delicious Recipes Other Than Desserts

Pumpkins get the photo opts in fall. They are unique to the season and symbolize two holidays, but the apple , even though available all year, really conveys the feeling of autumn. Their deep red, golden and green colorings, the crisp texture and flavor compliment the weather and embody the spirit of the season. Even the scent of them cooking invokes thoughts of fall, because their most common seasoning, cinnamon, is associated with this time of year

At a time when our activities are revving up, apples are a perfect food, filling and nutritious, easily eaten out-of-hand raw, they can be prepared in many different ways. Although mainly thought of as a snack or dessert ingredient, they have recipes which fit into all three daily meals and any course in them.

I have a post ready for next week with great dessert recipes, a couple quite unusual, but this week I want to talk about recipes incorporating apples into other parts of a meal. This is just a small sample of the many out there, but hopefully, it’s enough to get you thinking. I’m not including any of the familiar recipes like Pork Normandy, they’re easy enough to find. These are a bit off the ‘beaten track.’

Let’s start as the day does with breakfast.

Apple Compote:

Yield 3 cups—A multi-use recipe. It appears again next week in desserts as an ingredient, but can be served as alone as a fruit course, as an accompaniment to meat or as a dessert with whipped or ice cream. A few tablespoons can be stirred into hot or cold cereal.
6 large cooking apples –Golden (NOT Red) Delicious, Granny Smith, Rome etc.
1 cup water
¼ cup sugar
1 Tbs. lemon juice
¼ cup raisins—optional
¼ tsp. cinnamon—optional
¼ cup chopped toasted walnuts-for optional garnish
Peel, core and dice apples in ½ inch chunks. Bring sugar and water to a boil, add apples, raisins and juice. Cook until fruit is tender but not mushy. Taste if more sugar is needed, add cinnamon if desired. Serve warm or chilled, topped with nuts if desired.

Applesauce Bread:

1 loaf-This became a family favorite for all ages. It’s also great for snacking. From The First Babyfood Cookbook by Melinda Morris
1 cup applesauce
1 egg
2 Tbs. butter-melted
¾ cup sugar
1 tsp. baking soda
1 ¼ cups flour
2 Tbs. chopped raisins-optional
Blend first 6 ingredients, add raisins, if using and pour into a lightly greased bread pan. Bake at 325 deg.for 1 hour.

Next comes lunch
Ham, Cheese and Apple Sandwich:

Serves 1
4 slices bread-Jewish rye or pumpernickel suggested, or wheat buns
Deli sliced ham and cheese-choices optional
Thin coating of mustard on bread-optional
Slice a peeled, cored apple in about 3 slices per quarter. Put in a small bowl with a light sprinkle of sugar and another of cinnamon. Add 1-2 Tbs. water or apple juice and microwave about 1min-1 min.30 sec. Store refrigerated in juice if made ahead. This prevents the apple from browning. Layer apples on bread between ham and cheese, to keep moisture from ruining bread

Finally dinner
Hors d’ouvres
Chutney:

Yield 1 ½ cups—I love this recipe and make it every fall. It stays fresher in smaller glass jars, I use empty glass spice bottles. It keeps for months in a cupboard and is a great addition to a gift basket.
2 cups apples, peeled, cored and chopped
½ cup chopped onion
½ cup raisins
1/3 cup vinegar
¼ cup brown sugar
¼ cup water
2 Tbs. candied citron-available in stores now for fruitcakes
1 Tbs. curry powder
½ tsp. salt
2 cloves minced garlic
½ tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. cinnamon
Put everything into an uncovered pot and cook over low heat for 50 min. Stir occasionally to prevent sticking. Cool and pour into jars. Wait an hour or so before screwing on lids. Serve with meat.

Cream Cheese Chutney Tree:

Serves 6-8
8 oz. block cream cheese
1 hard-boiled egg finely chopped
1 Tbs. chopped cilantro or parsley – fresh preferred but dried acceptable.
2” cinnamon stick
Cut the cheese diagonally lengthwise, and put the 2 straight sides together to form a triangle. Cover with chutney, even the sides. Top with egg and press lightly to adhere. Sprinkle with herb. Put the cinnamon stick in the middle of the bottom to make a trunk. Chill, serve with crackers.

Apple Chips:

Makes about 40-50
2 large cooking apples- cored and cut lengthwise in thin slices
½ cup sugar
Water to cover- about 1 cup
If you realize that you are having an issue, talk to your partner before problems escalate. you could check here levitra without prescription Weak erection is another problem preventing males to engage in lovemaking. buy levitra online http://deeprootsmag.org/category/departments/woody-guthrie-centennial/?feedsort=rand Many online sites even have online experts to answer viagra sample free your queries related to particular diseases. Pain which develops slowly deeprootsmag.org purchase cheap levitra and comes and goes over time and exhibit signs of aging. Dissolve sugar in water and soak apple slices 15 min. Drain and place in a single layer on a parchment lined baking sheet. Bake in a 200 deg. oven for 2 hours, turning once or until dry, golden and slightly curling. Cool and use at once or store in airtight containers. Serve with cheese dips, or topped with a cheese curl or small dab of cheese-Blue or Cheddar recommended. These can be re-hydrated by boiling in a bit of water or apple juice until soft to use as pie or strudel stuffing.

Soup

Apple Soup:

Serves 6
Recipe I
4 large apples-cored and chopped
1 large red onion- minced
3 Tbs. butter
1 quart chicken stock
¼ tsp. EACH nutmeg, salt, cinnamon
2 cups half-and-half or heavy cream
½ cup toasted chopped walnuts
Saute onions and apples in butter until tender. Add stock and seasonings and blend. Simmer partially covered 10 min. Off stove, fold in half-and-half or cream. Warm to incorporate. Serve chilled or warm garnished with nuts.
Recipe II— Curried version
Replace nutmeg and cinnamon with 1 ¼ tsp. curry powder, or to taste, and reduce cream to ¾ cup. Garnish with parsley or chopped chives in place of nuts.

Entrée Ideas

Apple Stuffing for Duck

3-4 or + slices of cinnamon –raisin bread–depending on size of bird
1/3 cup raisins if using plain cinnamon bread
2 large apples -peeled cored and in large dice
1 stalk celery – sliced thin
½ medium onion diced
1 egg
2 tsp. dried sage
Salt to taste
Orange juice sufficient to moisten
Toast the bread and tear in pieces about 1 inch. Mix all the ingredients with enough orange juice to just moisten and stuff bird. Cook according to directions per pound.

Gorgonzola-Apple Stuffing for Cornish Hen:

Serves 4– from Gourmet Cooking by Deborah Anderson
(4) 1 ½ lbs. Cornish hens
1pkg. wild rice-about 2 cups cooked
4 Granny Smith apples –cored and diced
½ cup pine nuts
4oz. Gorgonzola cheese
1 cup diced onion – optional
Salt and pepper
Mix all ingredients while rice is still warm so cheese melts. Stuff birds and roast at 350 deg. 1 hour 15 min, until juices run clear, basting occasionally. Serve hot.

Sides

Cabbage and Apple Bake:

Serves 4
1 medium head cabbage-finely shredded
3 Tbs. butter
2 Granny Smith apples-peeled and sliced
½ medium onion- sliced
2 Tbs. caraway seeds
2 tsp. salt
Paprika
Melt the butter in a large skillet and toss in all the ingredients to coat. Cover and cook over low for 1 hour. Serve hot. OR toss ingredients in an oven-proof casserole, cover and bake on low (300 deg.) for about an hour.

Sweet-Potato Stuffed Apples:

Serves 4-8
8 large baking apples
4-6 sweet potatoes cooked and mashed
¼ cup melted butter
1-2 Tbs. brown sugar
Halve apples and bake in a 359 deg. oven until pulp is just soft. Remove, cool and hollow out centers, discarding core and seeds, leaving enough meat in the skins to form firm cups. Mash removed pulp into the potatoes adding butter and sugar if needed. Fill the apple ‘cups’ with the mashed ingredients. Place in a lightly greased baking dish with a bit of apple juice in the bottom and bake them at 375 deg. for 10 min. Baste lightly with juice in dish. Serve garnished with nuts.
NOTE: Can be prepared ahead before baking. Store chilled, covered with wrap or waxed paper. Add 3-5 min. to cooking time depending on whether they were started at room temperature or chilled.
 

11 Ways To Use Frozen Bread Dough In Summer

Summer is coming and it’s time to talk about bread. That’s right bread. Though the mention of fresh bread usually conjures the image of cold evenings, warm kitchens and one dish meals like hearty soups and stews actually more bread is sold in hot weather.  Not just the pre-sliced product in plastic sleeves, but different types of bread, artesian loaves, rolls, buns, flatbreads and so on. Cold sauces can be soaked up as well as hot ones and then there’s all that grilling, the composed salads, the platters of cold cuts for sandwich meals and don’t forget picnics, which are so popular in summer. Each of them needs bread.

Back in the 90s it seemed I was always gifting someone with a bread machine. I bet most of them are long gone or gathering dust on a shelf by now and I know why. By the time I got around to buying a machine for myself, I realized I didn’t need or want one. The Bakery as such was disappearing, but supermarkets were stepping up. Although a bit pricier than the traditional products, their bakeries were turning out artesian loaves, pitas, flatbreads and more. Restaurants sold to patrons and Delis carried the French, Italian and Jewish rye breads so great for sandwiches. Quick breads don’t need a machine nor do muffins, but the main reason I didn’t get a machine was that I had discovered frozen bread dough.

Since then I’ve learned that having a 3-loaf package in the freezer can cover most any need.  Aside from rolls, and regular loaves of bread, I can shape the dough into a good replica of French or Italian and make garlic or herb bread. I’ve made Stromboli, impressed guests with homemade Hot Cross and Cinnamon buns and amused children by making soft pretzels. I’ve improvised a dinner with a quick pizza crust, understand I can do the same with tortillas and just learned to make pita bread.  So who needs to spend the time and effort making the dough too? This way is so easy, and, actually less expensive.

Below are a few of my favorite uses for frozen bread dough, but first a few tips;

• Let the dough rise in a rectangular pan for long or stuffed breads-it’s easier to roll, or shape.
• To cover the dough as it rises, place a piece of plastic wrap over the dough, lightly spray with cooking spray and flip the wrap over, this way the dough won’t stick to the cover as it rises
• To avoid hands and/or utensils sticking to the dough when working it, spray them with cooking spray
• Slash the top of the loaf with a razor or sharp knife before baking so the crust won’t split
• A baking stone dispenses heat evenly for better, faster baking. Save money and buy an unvarnished quarry stone from a home-supply store. Preheat stone 45-60 min.
• Thaw dough in the refrigerator overnight, it shortens the rising time.
• To speed rising time, place covered bowl of dough in the microwave with a glass of water. Heat on low 3 min., rest 2 min. heat again 3 min, and rest 8 min. Bulk will have doubled
• Use warm water to clean work surfaces. Hot water will bake the dough to them.

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Basic baking information:

• After dough has risen, punch it down to disperse air bubbles, then let it rise again. This aerates the dough and makes the bread lighter, without large holes, for even baking
• After the first rising is the time to add ingredients and/or shape the dough and/or to stuff it
• If forming rolls, after punching, allow dough to rest 5-8 min., shape and place in a pan barely touching. Allow to rise 5-10min. more and bake.
• To save over risen dough, punch it down and let it rise again-reason room temperature too warm
• To save under risen dough bake it and serve in thin slices.-reason, room temperature too cool.

Glazing and topping advice: different glazes will produce a variety of crusts

• For a plain rustic look, simply place the toppings, seeds, herbs etc. on a piece of paper on the counter and lightly dip the top of the unbaked dough into it.
• Egg yolk browns, Egg white adds sheen. Whole eggs give both
• Milk combined with butter or oil yields a soft crust
• Water crisps the crust. For extra crispy spray again 10 before done
• Water mixed with whole eggs gives a shiny, brown crisp crust
• Honey or molasses makes the crust soft and sweet
• To make toppings stick, spray or bush on glaze, add toppings and bake. Re-apply glaze 10 min before done.

Recipes:
Note: To flavor bead, per 1 lb. loaf size, allow to thaw and rise.  Punch down and knead in 1/3 cup chopped fresh herbs or 1/2 cup pitted, chopped olives or 2/3 cup sautéed vegetables, such as peppers, onions, celery. The latter will also keep bread moist. Allow to rise again. Bake as directed on package.
To make Cheese Bread, after thawing, knead in 1 cup grated sharp cheese and work in ½ cup of the same cheese diced. Allow to rise until double its size. Bake according to package directions

Hot Cross Buns*
I loaf frozen bread dough
½ cup finely diced dried fruit
3Tbs. chopped raisins
1 egg white or yolk-optional or ½ an egg
1 cup confectioners’ sugar
2 Tbs. hot water or milk
¼ tsp. vanilla

Thaw the dough and allow to rise as directed. Punch down and knead in the fruit and form into balls. Place in a pan and allow to rise again. Mix egg and spray or brush over tops and bake as directed. Cool in pan 30min. Mix sugar, water and vanilla until smooth and spoon or pipe in cross pattern over the tops. Cool and serve.

*Baked in a round loaf this becomes Panettone

Stuffed Bread Dishes:
Stromboli: Serves 8
1lb.loaf frozen bread dough
1 ½ cups marinara sauce
2 cups shredded cheese
2 Tbs. olive oil
Garlic mashed or garlic powder – to taste
Choice of toppings—meat, artichoke hearts, olives, mushrooms etc.*
After first rise, roll dough into a 10 X 18 inch rectangle and brush all but a 2 inch rim with olive oil. Starting at the long side nearest, spread the cheese on the dough, leaving a 2+ inch rim on the farther long side. Top with garlic and toppings. Tuck side margins over and roll away from you starting at near long side. Seal ends by pinching and place on a sprayed baking sheet seam side down. Lightly score the top. Cover with sprayed plastic wrap and let rise 30 min. Bake in a preheated oven 25-30 min. Serve hot sliced, with warm marinara sauce for dipping.
* Meats may be varied, but restrict to 1-1½ lb. total, thinly sliced. Thinly slice all other add-ins as well or the Stromboli will be lumpy and bake unevenly.

The Very Best Cinnamon Buns
1 lb. loaf frozen bread dough
2 Tbs. butter or margarine –melted
½ cup brown sugar
2 Tbs. cinnamon
½ cup raisins
6 Tbs. butter
½ cup brown sugar
½ cup chopped walnuts or pecans
After first rising, roll dough into an 18 X 14 inch rectangle. Leaving a ½ inch margin all around, brush with melted butter, sprinkle with sugar, cinnamon and raisins. Starting from a long side, roll up and leave seam side down while topping is mixed. Cream remaining sugar and butter and spread in the bottom of a 9X13 inch pan, sprinkle on the nuts. Cut dough roll into 1 inch slices, and place barely touching in the pan. Cover and allow to rise for 30+ min. until double in volume. Bake in a preheated 375 deg. oven for 25-20min. until golden. Let cool 3 min. and invert onto serving plate. Spoon over any topping still in pan.

Flatbread
Divide a 1 lb. loaf of bread dough into 4 portions and roll into balls. On a floured board, flatten them with your hand and roll into 8 inch rounds 1/8 inch thick. Place them on a lightly floured towel, cover with another and let rise 15 min. Put a rimmed baking sheet (jelly roll pan) upside down, in a preheated 500deg. oven for 5 min. Place one or two dough rounds on the top of the heated pan and cook 3-4 min. only until bread is swollen in the middle and a light tan color. Remove and wrap in a clean towel to cool. The swelling will disappear, but leave a pocket in the bread to form a pita.

Pizza Crust
The baking principle is the same as for flatbread. Placing the dough on a hot surface the bottom sets up instantly. When the dough is rolled, or in the case of pizza, pulled to about ¼ inch thickness the air bubbles are dispersed horizontally. The filling ingredients prevent it rising to form a pocket.  A 1lb.loaf of frozen bread dough should make 2 pizzas. Allow dough to rise, then knead it briefly, place the dough in the pizza pan and with oiled hands stretch it to fit the pan. Brush lightly with oil and spread on ingredients of choice. Selections are too numerous to list, but easily found on the web or cookbooks. Bake filled pies in a preheated 425 deg. oven 10-12 min. until bubbly.

Focaccia
1lb. loaf of frozen bread dough
2Tbs.oil
2Tbs. dried rosemary
1Tbs.kosher salt
1 egg-optional
6 black olives halved – optional
Baked with tomatoes on top or packed separately in the lunch pail with cheese, this bread is the original pizza. It’s easy to make with frozen dough and you might want to try incorporating herbs or vegetables into the dough for extra taste.  Let the dough rise, punch it down and knead it briefly on a lightly floured surface. Form into a 12 inch circle, cover and let rise for 30 min. Alternately, roll into a 9X13 in rectangle. Indent the top with a spoon handle at 1 inch intervals, brush with olive oil and sprinkle with salt and dried rosemary. Optionally stud the top with olive halves, or apply an egg glaze for sheen. Bake in a preheated 375 deg. oven for 30-35 min.

Rolled Dough

Bread Sticks
Allow a 1 lb. loaf of frozen bread dough to rise, punch it down, knead it slightly, optionally adding  2 tsp. caraway seeds or dried herbs and divide into 4 parts. Roll each part into a rope about ½ to ¾ inch in diameter; cut into 6 inch segments, squaring ends.  The width of the rope you roll will determine the thickness of the bread sticks, so remember when doing this step that they will have a second rise. Optionally roll the segments into seeds and/or sprinkle with salt.  Place them on a lightly floured towel, cover with another and let rise 15 min. Optionally, lightly spray with water to help seed and salt coating, if using, adhere and crisp the crust. Bake on a sheet in a 425 deg. preheated oven for 10 min. until golden.

Soft Pretzels*
Let dough rise, punch down and roll into 12 inch ropes about ½ inch thick. On a lightly floured board, make a loop in the center of the rope, using about 1/3 the length. Twist the ends and bring them down over the loop to form the traditional shape, pressing to make them stick. Place the pretzels on a lightly greased baking sheet and freeze for about 20 min. if you don’t want them to rise again and lose their shape.  Spray lightly with water and sprinkle with Kosher salt. Bake in a preheated 300 deg. oven 11-12 min until golden.
Alternatively drop into boiling water for 30sec.to set the shape. Place on the lightly greased sheet and sprinkle with salt. Bake as above.
As a note: soft pretzels don’t have to just be topped with salt. Any of the other bread toppings or glazes will do including changing it up and substituting sugar and cinnamon or adding a sugar glaze after baking.
*For explicit directions and to use Pillsbury breadsticks in place of frozen bread dough and twisting the dough -visit tablespoon.com/recipes/homemade-soft-pretzels/    OR dairyfreecooking.about.com/od/breadsbakery/

Tri-Color Braided Bread*
1 lb. loaf frozen bread dough
¼ cup tomato paste
½ cup frozen, chopped spinach, thawed and drained
¼ cup grated Parmesan
2 Tbs. flour + if needed
Separate thawed dough into 3 parts. Into one knead in the tomato paste plus 2 Tbs. flour to prevent sticking. Knead spinach into the second adding flour if needed. Knead cheese into the third. Roll into ropes.  Line up the cylinders facing you on a lightly floured board and begin braiding from the center toward you. Turn the board and braid the other half. Pinch the end so the baked loaf tapers at the ends. Optionally top and glaze. Bake as for a regular bread loaf.
*Recipe from Food Tips and Cooking Tricks by David Joachim

Want To Relax And Enjoy Saint Patrick’s Day?

Saint Patrick’s Day always reminds me of collage and green beer. It’s a casual holiday, open to all, with no obligations, simply offering a fun break for R & R. Whether you opt in for a drink, a dinner or the day, there’s a niche for you. To help discover the right food niche to fit a busy schedule, or current tastes, I’ve written Some Saint Patrick’s Day Recipes.  It covers the traditional dishes and alternatives plus snacks, sides, salads, leftover ideas and desserts that still convey the spirit of the holiday, while fitting in with today’s lifestyle.

Unfortunately, the traditional meal, corned beef and cabbage, considered a staple of the ‘working man’s diet’ and most diner menus, seems to have gone the way of the Christmas Goose. Corned beef, even its preferred cut, beef brisket, both formerly common sights in supermarkets, aren’t found on a regular basis. Brisket is now used for ground beef.  I’ve been told it’s considered ‘ethnic’ and to try an independent butcher-also a vanishing breed. Fortunately, for its die-hard fans corned brisket does appear briefly each March as a seasonal specialty item.

Unfortunately, between the current price of beef, and the fact that it’s a ‘prepared’ product, having been corned, the lowly brisket’s price has rivaled the prime cuts in the past few years.  This doesn’t bother me because I have an alternative solution.  I always preferred ‘corned beef round’ which is much leaner. Since any cut of beef can be corned, round roasts, both bottom and top even boneless chuck and arm or shoulder ones, are acceptable and far more reasonable.

An article by Julia Child got me into corning. She mentioned in passing, she had corned a beef that week, to make sandwiches for weekend guests. Corned that week? I always imagined corning was a long, messy process but, actually, it’s a cinch, requiring only a rub, and meat refrigerated in a plastic bag for 3-5 days, eliminating the need for skimming or re-boiling as well. I’ve been doing my own ever since and not just beef, other meats too, especially ham, which tastes surprisingly like beef.  The best thing is that you can cut a lobe off a ham, or a large piece from a canned one, to corn and bake the rest per usual. Step-by-step instructions are in my book.

Another modern drawback to the traditional Saint Patrick’s Day dinner is that, though easy to prepare, it’s time consuming to cook. Slow cookers are a questionable solution because the meat needs a head-start and the vegetables are added in increments, causing scheduling problems. As a solution, I offer a recipe that can be made in less than 30 min. as well as one for those who don’t like corned beef.

As I said at the start of this post, there are many other recipes in the book for complimenting, using and using up corned beef.  The dessert recipes are not so traditional, just to add a few new notes, but they’re all green, in keeping with the day’s color scheme. There’s even one of sherbet for the ‘lite’ minded and, of course, Waterford Chrystal’s special recipe for Irish Coffee.

So if your Saint Patrick’s Day meal plan is for a quiet dinner or you’re inviting guests, this book, as you can see from the Table of Contents, can solve any holiday menu problems with recipes like Asparagus Wraps, Cucumber Bisque and Key Lime Pie, for years to come. Some dishes may become family favorites to be enjoyed more often. Check out Some Saint Patrick’s Day Recipes, on this site’s Bookshelf, Kindle, and Smashwords.
TABLE OF CONTENTS

Introduction –
Traditional Brisket Cut
“Flat” and “Point”
“Corning” Defined
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Optional Corned Cuts
Use of a Slow Cooker
Cost
Home Corning
Ham
Canned Corned Beef
Canapes
First Courses
Entrees
Leftovers
Salads
Breads
Desserts
Finale
Corning Directions
Beef
Ham
Happy Saint Patrick’s Day everyone!

Fabulous, Elegant Dinner For 4 Under $13.00- For 10 Under $25.00

Here’s another menu for an easy, elegant, affordable dinner for a group. I had planned to write the post sooner, but got side-tracked by holiday food, using leftovers and suggestions for winter meals. Perhaps, that’s just as well with Easter coming, since it’s a chicken dish and chickens symbolize spring. The recipe was a long-time favorite of the caterer who shared it with me to make for a buffet, and I’ve used it often. In fact, I served it for years on New Year’s, made with leftover turkey breast, and always won raves. It would do equally well as an Easter brunch or supper.

One thing that makes this dish so great is it’s adaptability from the dressy to the casual buffet or small dinner for guests or just family. The recipe is easily adjusted for portions and versatile enough to be served for an occasion or a week night meal. Moreover, it freezes well, so it can be made in advance and cooked to order when needed.  Add to this that the cost is reasonable and the labor involved minimal and I’m sure it will become a favorite of anyone who gives it a try.

In keeping with my usual policy, I’m citing the recipe in quantity that serves 4, because it’s the easiest to divide or multiply to accommodate the required portions for servings. I’m also quoting the prices for the  ingredients as bought fresh and as calculated for the amounts actually used.  To give you full control over the recipe, I’m including the original version as the caterer gave it to me.

Normally regular pantry supplies, flour, salt pepper etc. and small amounts of herbs, spices and flavorings are not included in recipe estimates for articles, nor are items considered kitchen staples, such as butter and eggs, unless required in large amounts.  The amounts of those items used these recipes so minimal that their inclusion would have made less than $1.00 difference in the totals. The sides I include only in my ‘affordable’ menu, but ‘affordable’ is really a relative term here.

Admittedly, in the many times I’ve made Hot Chicken Salad I’ve had most of the ingredients in stock. So even I was shocked at how reasonable this dinner is even when all the ingredients are newly purchased in available quantities at a regular chain supermarket without coupons, let alone the expenditure for the amounts used. Both totals are listed below. The full total is the more impressive considering those quantities would cover servings equal to number of pieces of chicken in the Valu-Pac, or 10, probably even more. Also notable is the fact that the only variation in price would be in the choice of meat to be used. Leftovers would be less, fresh chicken or turkey breast higher. Just a note though, always use meat cooked on the bone, otherwise poultry tends to curl and dice unevenly.

Affordable Hot Chicken Salad; Serves 4

4 chicken thighs
1 cup diced celery
½ small onion diced
3 Tbs. slivered toasted almonds
1 Tbs. lemon juice
(½) 4oz.can mushrooms -drained
½ tsp. salt
2/3 cup Hellman’s mayonnaise*
¼ cup grated sharp cheese
1/3 cup toasted croutons
1 Tbs. melted butter
Paprika and dried parsley for garnish
Boil chicken, skin and bone and cut into bite sized pieces (save broth for another use).  Mix in a bowl with the next 7 ingredients. Spread evenly in a flat bottomed, oven-proof dish or casserole. Toss croutons with butter and scatter over the top, sprinkle with cheese.**  Bake in a 450 deg. oven for 30 min.
*Hellman’s is recommended for this because it cooked better than other mayonnaise.
** can be frozen at this point. Cover top with plastic wrap and seal dish in a plastic bag. Good for 2 weeks.

SIDES
Green Beans with Sautéed Onions: Serves 4
(1) bag frozen whole or cut green beans 12-16oz.OR equal amount fresh
½ small onion in large dice
1 Tbs. butter
Lemon pepper to taste
Saute onion in butter until soft and beginning to turn golden. Cook beans until crisp tender; drain and toss with onions adding lemon pepper to taste.  Serve hot or room temperature.

 Kale with Sliced Grape Tomatoes in Vinaigrette
½ lb. kale
½ pint grape tomatoes
vinaigrette of choice *
Trim the heavy stems from the kale and cut leaves into bite sized pieces. Pour boiling water over them, plunge into cold water, then chill until crisp. Serve with sliced grape tomatoes in vinaigrette.
* For suggestions see DIY Dressings to Make Salads Sing, posted July 31, 2015

Muffins or Rolls
Fo packaged muffin mix: if fruit, top with cinnamon and sugar before baking or if plain, with poppy or rye seeds. Warm artesian rolls or bread are also good choices.

DESSERT
Maple, Butter Pecan Bars: Serves 8-10
1 pkg. cake mix
1/3 cup oil
2 large eggs
8 oz. cream cheese
1/3 cup sugar
2 tsp. maple flavoring
Preheat oven to 350 deg. Blend the cake mix, oil and 1 egg scraping bowl sides, only until crumbly and reserving 1 cup batter, press the rest into a 13x 9 inch ungreased baking pan, evenly so it reaches all sides. Bake until crust is light brown 13-15 min. Remove pan and let cool slightly. Using the same bowl as the crust was mixed, beat the cream cheese until soft, add the sugar, last egg and flavoring and beat until well combined, about 2 min. on low. Spread filling evenly over crust and sprinkle with the reserved crust mix. Bake until crust is golden and filling is starting to set. Cool on a rack for 30 min. and cut into 24 bars. Store, covered at room temperature for 4 days, or chilled for 1 week. Can be frozen for 1 month.
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ORIGINAL RECIPE

HOT CHICKEN SALAD -: Serves 12
6 whole chicken breasts-split
3 cups diced celery
1 medium onion diced
½ cup slivered almonds- toasted
4 Tbs. lemon juice
1 ½ tsp. salt
¾ cup grated sharp cheese
1 cup cooked or canned mushrooms
2 cups Hellman’s mayonnaise
1 cup toasted croutons (rye)
½ stick melted butter
paprika and dried parsley for garnish
To cook, follow the directions given above.

ACCOUNTING
4 Chicken thighs at $0.88/lb. in a 4lb. Valu Pac.  =$3.52 containing 10 pieces= $0.35per =   $1.40

Celery at                                                                         $1.49 per bunch about 1/3 used           =   $ 0.29

Onion at                                                                         $1.50/3lb. 1.2 small one used              =   $0.25
Almonds                                                                         $1.25 for 1.25 oz. ½ used                       =   $0.63
Mushrooms                                                                   $0.59 for 4oz. can-1/2 used                   =   $0.30
Lemon                                                                            $0.50 per- ½ used                                    =   $0.25
Mayonnaise                                                                   $3.66 for 30oz.2/3 cup used                 =    $0.60
Sharp Cheese                                                                $1.65 for2 cups- ¼ cup. used                =   $0.21
Bread for croutons (buy day-old stale)                     $1.00 perloaf-1/4 used                        =   $0.25
————–                                              ——————-
Total amount for ingredients      $15.16                           Total used                 $4.18
Sides
Green Beans*                                                                   $1.00 all used                                           = $1.00

Kale *                                                                                 $1.28 per lb.  all used                               = $1.28
Grape tomatoes                                                             $2.50 per pt.   ½ used                                =  $1.25
Muffins, rolls or bread                                                   $2.00 Allowed                                            = $2.00
Cake Mix                                                                           $1.25                                                           =  $1.25
Cream cheese                                                                   $1.15 per 8oz.                                           = $1.15
_____________                                        —————-
$9.18                                                           $7.93

TOTAL COST                                                    for 10       $24.56                                 for 4            $12.11

*May need to be doubled for 10

It’s hard to beat that!!!

Great Valentine’s Day Ideas Whether It’s Dinner By 2 Or Dinner For 2

Those special “at home” Valentine’s Day dinners are usually accomplished in one of two ways, which can be called The Dinner by 2 and The Dinner for 2.  The Dinner by 2 method is when both people involved like to cook, and are comfortable in the kitchen. Even if their skills aren’t on a par and one is experienced, while the other is a novice, they will enjoy planning, prepping and cooking the dinner as much as eating it. Working together on this project is fun and offers an opportunity for a special type of sharing and bonding in a casual atmosphere.

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

The choice of being casual or more formal and/or ‘dressy’ for Valentine’s Day dinner  determines the menu, and points out some criteria which should be used whenever a menus are planned. Method #1, Is a more bistro or a la carte approach, allowing the inclusion of foods that require precise cooking times, like steak and delicate seafoods and dishes are quickly made and/or assembled and must be served at once, such as pasta, salads and grilled items. The presence of two people in the kitchen frees one  to focus on a specialty, while the other oversees the rest of the meal. Plating and serving are the same thing and spontaneity is the key.

Method #2,  resembles a catered dinner, in that most of the prepping and even some of the cooking and plating are done in advance. Having ample time to prepare allows for the inclusion of dishes that take longer to cook, roasts, casseroles, stews etc. or are more complicated, as well as  cooking in advance and re-heating or just browning later. Mistakes can be corrected and the cook can approach the meal with confidence and a relaxed feeling.

The week’s post is longer than usual, because I’ve given 3 complete entrée menus for each method of  preparing this type meal and included appetizer and dessert recipes as well. Having made them all, I can guarantee the recipes are both sharable and doable, with minimum effort.  Most are for the standard 4 servings but easily divisible.  If, however, you want more dinner suggestions, please click the Table of Contents link on the site’s Home Page, and browse the collection of Valentine’s Day dinner recipes for the past 4 years. After all, this year it’s celebrated  during a long weekend,  so there’s time to prepare something special.

Appetizers ;

Salsa—Base
5 tomatoes-peeled, seeded and diced OR 14 oz. can diced tomatoes –drained
1 small onion grated or in fine dice
2 cloves garlic-minced
1 Tbs. olive oil

Optional Additions – ½ diced bell pepper, 1Tbs. capers, 1- 2  anchovy fillets crushed, sliced or chopped  kalamata, black or green olives to taste, few drops of hot sauce.

For Italian – Mix base with 2 Tbs. chopped fresh basil and ½ Tbs. chopped fresh oregano
For Mexican- Mix base with 3Tbs. chopped fresh cilantro and 1 seeded, finely diced jalapeno, dash lime juice

Appetizers for the Dinner by 2 Menus:
1) Bruschetta: Lightly spray with cooking oil one side of ½ inch slices of Italian or French bread and toast both sides; plate around a bowl of salsa, with a small spoon for serving. Do not spread bread ahead or it will become soggy.
2) Artichokes: Wash 2 large artichokes, trim off tough outside leaves, cut 1 inch from the top and pare off skin from stem and heart.  Halve or quarter artichokes and scoop out fuzzy ‘choke’. Place in water with the juice and rind of a lemon.  Drain and bring to a boil in salted water to cover plus 2 Tbs. red wine vinegar. Cover and either simmer on stovetop for 20 min. or braise in a 350 deg. oven for 46 min. Drain and serve lightly covered with salsa. Have a dish of grated Parmesan on the side for dipping.

MENUS FOR THE DINNER by 2
1) Kabobs –Serves 4 (Calculated for 5 skewers to allow a little extra)
A crowd pleaser! Marinate the meat the night before or early in the day and the meal comes together quickly. I use Top Round London Broil. A substitution would be bottom roast, either top or bottom. Shoulder London broil can be used but be sure to marinate it 12 hr. A better substitute is lean pork cubed, even from a butt or picnic roast.
2 lbs. Top round London broil                                    20 cherry tomatoes
2 Tbs. red wine vinegar                                              2 large green bell peppers
1/3 cup oil                                                                     2 large onions
1 Tbs. Worcestershire Sauce                                     25 button mushroom caps
2 tsp. dried thyme – divided
2 tsp. dried oregano – divided                                    1 box long grain and wild rice mix
1 tsp. paprika – divided
2 tsp. dried rosemary – divided                                   5 skewers 12” long
2 tsp. garlic powder – divided
2 tsp. dry mustard powder – divided

Trim any fat off the meat. Place in an oblong glass dish, pour on the vinegar, oil and Worcestershire Sauce.  Sprinkle half the given quantity of each of the herbs over it.
Allow to marinate for 2 hours, turn it over and sprinkle the rest of the herbs on the other side .Keep turning the meat every few hours for about 6 hours, or overnight.  This is to give both sides of the meat equal time in the marinade. When ready to cook, cut meat into 25 large pieces. Reserve marinade.
Cut the peppers into 20 large pieces, and cut each onion in 8ths, then separate those pieces to make a total of 20 segments. Wash the mushrooms, saving the caps and slicing the stems. Thread 5 skewers, alternating meat and vegetables, starting and ending with meat. I find the vegetables hold better during cooking if the natural curved shape of the pepper and onion pieces is used to form parentheses enclosing the tomato and mushroom caps. Use a mushroom cap as a “ stopper ‘ on the end of each skewer. Grill as per your usual routine but don’t  overcook . If broiling, do it on a lower shelf, for 8-10 min. That way the vegetables have a chance to cook through without burned skins. Do not cook kabobs until rice is ready.

Cook the rice according to package directions, substituting the marinade for an equal amount of the water required, and adding the sliced mushroom stems. Hold on warm while meat cooks.

All this needs is a simple green salad. A suggestion would be torn Romaine leaves tossed with balsamic vinaigrette, either commercial or home-made and garnished with 1 Tbs. each, toasted, chopped walnuts, and crumbled Feta cheese per portion.

2) Pasta with White Clam Sauce – Serves 4
Mussels are interchangeable in this recipe, but make sure they’re cleaned and ‘bearded’ first. The dish is popular in Western Italy where very tiny clams are available. Hence, small canned whole clams are often preferred in making it.
4 quarts mussels or 2 doz. fresh clams or 2 cans tiny whole clams – with broth
1 cup white wine
1 large onion diced
2 cloves minced garlic
1/3 cup minced fresh parsley + 2 Tbs. in reserve
3-4 Tbs. oil
3 Tbs. butter
Fresh ground pepper
1 lb. Thin strand pasta-fresh or dried

Cook pasta slightly less than al dente and keep warm. Put the oil, garlic, onion, wine and parsley in a pot  and bring to a boil. Add shellfish and pepper. Cover and steam until the shells open about 3 min. Remove and discard any that do not open and any excess shells . Add butter and serve at once over hot, drained pasta garnished with the reserved parsley.

A loaf of crusty artisanal bread is a must to mop up the juices
A suggested side is a salad of green beans. For 2: ½ lb. whole green beans, 1 clove minced garlic, 1 Tbs. oil, 2 Tbs. minced parsley, 1 anchovy fillet, fresh ground pepper. Cook beans to crisp-tender 5-7 min. Rinse under cold water and drain, then dry on towels. Saute the garlic in the oil until golden, add the anchovy and mix to a paste. Add the pepper and parsley. Remove from heat and toss with beans. Serve at room temperature.

3) Chicken with Artichokes and Peppers:  Serves 4
4 boneless, skinless chicken breasts
2 Tbs. oil
1 Tbs. butter
2 cups sliced mushrooms
1 large onion thinly sliced
4 jarred, fire-roasted red peppers, julienned -cut in 2 inch lengths.
(1) 7.5 oz.jar marinated artichoke hearts drained and quartered- juice reserved
1 tsp. hot sauce
2 cups baby spinach leaves
Pound chicken between two pieces of plastic wrap to an even thinness. Saute chicken in 1 Tbs. oil and butter until golden on both sides. Remove from pan and sauté onions and mushrooms, adding 1 Tbs. remaining oil, until onions are soft. Stir in peppers, artichokes and hot sauce. Return chicken to skillet and simmer covered20-30 min. until chicken is done, adding reserved artichoke juice to keep liquid level. Stir in spinach and cook only until wilted. Plate and serve at once.

Suggested Side: Taboule, or any grain, quinoa, rice, barley etc., even couscous to which 1 envelope chicken bouillon, 1 clove garlic minced, lemon juice, toasted pine nuts and cilantro has been added.
Suggested salad: Insalata Caprese – Serves 2
1 large firm tomato – cut in 4 slices
3 oz. fresh mozzarella in 4 slices
1 Tbs. Capers
1 Tbs. olive oil
¼ cup basil leaves thinly sliced + 2 whole leaves or flowers for garnish
Salt and pepper.
Salt and pepper two tomato slices. Top each with a slice of cheese, drizzle them with ½ the oil, and sprinkle with ½ the basil and capers. Repeat  layer and use remaining oil, basil and capers. Garnish with basil leaves or flowers. Chill if not serving at once.

Dessert for Dinner by 2:

Chocolate Fondue: Serves 4
You can have this dessert ready for any unexpected event or add a sweet touch to a stormy night.
(1) 12 oz. bag of chocolate chips-milk, semi-sweet or a mixture
1/3 cup cream-heavy is best, light will do
2 Tbs. brandy –optional
Strawberries fit this occasion  but other fruits work too as do cookies, pretzels and squares of toasted pound cake  for dipping.
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Appetizers  for the Dinner For 2 Menus
1) Heart Shaped Canapes – Using cookie cutters, cut heart shapes from the centers of ¼ inch slices of Italian or French bread. Following directions for Bruschetta above, toast the bread and spread with the basic salsa mixture just before serving. Garnish with fresh herb leaves, or sprinkles of dried basil.
2) Cheese Heart; Make your choice of salsa recipe, using any options you want, but dice the ingredients finer than normally served.  Slice an 8 oz. block of cream cheese diagonally in half, then flip one half over and place it next to the other to form a triangle. Cut 2 curved pieces from the top to form a heart shape. Chill, plated,  until ready to serve then cover surface with salsa and surround with crackers.

MENUS FOR DINNER FOR 2

1)Game Hens with Wild Rice and White Grapes -Serves 4
4 Cornish Hens
1 box Long Grain and Wild Rice
8 lightly toasted slices of white bread if you decide to split the hens into 8 servings
2 cups chicken broth
2 Tbs. flour or 1 Tbs. cornstarch
¼ tsp. each thyme and rosemary
1 Tbs. butter
1 lb. seedless white grapes, stems removed
Prepare the rice according to package directions, and use it to stuff the hens. If the birds are split, cover each stuffed half with a slice of bread and invert as placed in the pan. If left whole, place the hens breast side up in the pan. Rub the butter over the game hens. Pour ¼ cup broth in the bottom and roast at 350 deg. for 1 hour, basting every 20 min. and maintaining the fluid level in the pan. Meanwhile chop the giblets and cook them in 1 cup of broth. Spread the grapes out in a microwave safe pie plate with 1 Tbs. water. When the hens are done, remove them to a platter. Add the pan drippings to the remaining broth with enough water to equal 1 cup. Dissolve the flour or cornstarch in the cold broth, and add to the pan with the broth and giblets. Cook over medium heat until the sauce thickens. Microwave the grapes 30 sec. before serving and plate with the hens. Serve the sauce on the side.

A salad suggestion for this dish would be fresh asparagus spears. Break off the woody part of the stems and put the spears in a microwave proof dish in one layer, if possible, no more than two, or cook in batches. Microwave on high 3 to 9 min. depending on the thickness of the stems. If marinating, put drained spears on a serving plate, pour marinade over and allow to infuse as the asparagus cools, then refrigerate or serve.
For Marinating: A vinaigrette of choice is best
Garnishes: Asparagus loves to be decorated and will accept many things: sliced or chopped roasted or fresh peppers, chopped eggs, toasted chopped nuts and seeds, anchovies, capers, herbs crumbled bacon, even breadcrumbs

2) Pork Chops Basil – Serves 4
an old family favorite, this also works well for roasts, consult charts for times per pound. It can be refrigerated for three days, or even frozen for two weeks, after the baking, so it can be made ahead and quickly ready on a rushed night. Veal chops or turkey cutlets may be substituted for the pork.
(8)  ½ inch thick center pork chops well trimmed
½ cup flour
1 Tbs. garlic powder
2 Tbs. dried basil
½ a small can frozen orange juice concentrate
Water
¼ cup cream sherry or 2 Tbs. scotch
Sprinkle half the garlic powder and half the basil in the bottom of an oven proof dish or pan that will hold the chops closely but not overlapping. Dredge the chops in the flour, by shaking in a plastic bag, one at a time, making sure they’re well coated. Place in pan, and sprinkle the rest of the garlic and basil over them. Cover and seal the pan with foil. Bake, preferably at 250 degrees for 2 hours, but acceptable at 350 degrees for one hour. Remove from oven, turn on broiler, and lift foil. Dilute orange juice with the sherry and just enough water to come almost to the top level of the chops in the pan, and pour over the chops. Broil until chops brown and the sauce thickens.
Suggested side: Roasted carrots and Brussels sprouts. !/2 lb. each baby carrots and petit Brussels sprouts, 3 Tbs. oil, 2 Tbs. balsamic vinegar, 1 Tbs. dried whole rosemary or 1 tsp. powdered. Toss everything  but herbs in a bowl and spread on a foil covered baking sheet. Sprinkle with herb and roast in a preheated  375 deg. oven for 20 min. Can be made ahead and re-heated in the microwave.
Suggested salad: is torn leaves of Bibb or Boston lettuce, tossed with French Roquefort (or Blue) cheese dressing.
French Blue Cheese Dressing – Serves 4
1/4 cup olive oil
1-2 Tbs. of cheese, depending on flavor strength
2 Tbs. fresh lemon juice or to taste

Dissolve cheese in oil and add lemon juice until any trace of ‘oiliness’ is gone from taste and flavor has a zing. This dressing should be full of flavor, but only visible as a glossy sheen on the lettuce leaves.

3) Salmon with Tomatoes and Greens: Serves 2
2 thick center slices of salmon (slices work better than fillets)
2-4 Kale leaves, thick stems removed in 2 inch pieces
(1/2 ) 15 oz. can diced tomatoes with juice
1 Tbs. oil –optional
¼   tsp. garlic powder
Skin the salmon and bake on a non-stick surface at 350 deg. for 5 min, per inch of width or until flakes.  When fish is done, put greens in a flat-bottom dish, top with oil if using, tomatoes with juice and garlic. Microwave for 1-2 min. until greens are slightly wilted and tomatoes are warm.  Plate greens topped with tomatoes and place a piece of fish diagonally across each plate. Serve at once.
Suggested side: 2 portions of brown rice, made according to directions. Finish with 1 tsp. lemon juice and 1 Tbs. parsley or cilantro flakes stirred in.
Suggested salad : Serves 4- A salad of
½ a fennel bulb
½ a small onion
4 red radishes
6 cups torn escarole leaves or green leaf lettuce.
2/3 cup grated Parmesan cheese
2/3 cup ½ – 1 inch pieces torn artisanal bread-preferably wheat
2 Tbs. oil
¼ cup dried thyme, oregano or basil
Caesar dressing either home-made or bottled
Toss bread cubes in oil. Sprinkle with salt and dried herbs. Bake in a 350 deg. oven for 8-10min.until an even golden brown.  Cool. Using a mandolin, or very sharp knife, thinly slice fennel, onion and radishes. Toss with lettuce, dressing, ½ the cheese and divide among plates. Serve topped with bread and the rest of the cheese.

Dessert for Dinner for 2:

Biscotti*- I’m including a recipe for chocolate biscotti, along with the classic one, because it seems fitting for Valentine’s. Traditionally biscotti are dunked in a sweet wine, Marsala, Madera, Port, but spiced rum or brandy will do as well   Served with coffee they make an excellent end to a fine meal. Yield=20.* Recipes from Moosewood Restaurant’s New Classics Cookbook

Classic Almond Biscotti

¼ cup butter
¾ cup sugar
2 eggs
1 tsp. vanilla
1 tsp. almond extract
2 tsp. grated orange peel
2 1/3 cups flour
1 ½ tsp. baking powder
¼ tsp. salt
1/8 tsp. nutmeg
½ cup chopped raw almonds – toasted at 350 deg. for 5-10 min.
Cream the butter and sugar until light; add the orange, eggs and extracts and mix well. Fold in the almonds. Sift the dry ingredients and fold into the wet ones until the dough is uniform and holds together when lightly pressed. With floured hands and a spatula, scoop the dough onto an oiled baking sheet and form into a 12 x 3 inch log.  Flatten to a thickness of 1 inch making the log 14 x 4 inches.
Bake at 350 deg. on the top rack of the oven for about 20 min. Remove to a cutting board and allow to c. until the log is firm. Cut into ¾ inch slices and bake again for about 5 min. on each side. Cool on a rack
Serve on a plate surrounding a bowl of sweet wine for dipping. Stored air-tight, these keep for weeks.

Chocolate Biscotti
¼ cup butter
¾ cup sugar
2 eggs
1 tsp. vanilla
1 tsp. almond extract
½ cup dried cherries- reconstituted in 1 cup boiling water and dried on towels.
2cups +2 Tbs. flour
½ cup semi-sweet chocolate chips
1/3 cup unsweetened cocoa powder
1 ½ tsp. baking powder
¼ tsp. salt
½ cup chopped toasted raw almonds (optional)*
Follow the directions above, folding the cherries, chocolate chips and almonds, if using, into the egg mixture in that order. Sift the dry ingredients and fold into wet mix as described, then shape loaves of dough and cook as instructed above.  This version is excellent dipped in coffee as well as wine.

HOPE YOUR VALENTINE’S DAY IS DELICIOUS!