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Posts from the ‘Side Dish’ Category

Mar 3

SEAFOOD SOUPS

SEAFOOD SOUPS

Seafood soups have many advantages. They can be served as a first course, a lunch or a main course and with so many varieties of seafood, there’s a huge flavor range. Since most the ingredients are always available, and seafood soups are generally lighter than others, they are acceptable all year. Several are delightful chilled in summer. Because they require less meat per portion than a plate serving, seafood soups are cost conscious, as well as offering a great way to introduce newcomers of any age to the delights of the sea.

However, my favorite things about seafood soups are first, they take relatively little time to make, far less than other entrée meat soups and second, the flavors often benefit from being made ahead, chilled then reheated. This means that seafood soups are the perfect dinner to have ready ahead for a busy 

The recipes below prove my point. For convenience sake I’m repeating two, New England Clam Chowder and the famous Bookbinder’s Soup from a previous posting n Jan. 29, 2022. And the freezer made Cioppino is a fun dish which will get you raves. In fact, all these seafood soups are winners. 

RECIPES

Manhattan Clam Chowder: Serves 6- Adapted from foodnetwork.com
1 ½  Tbs  oil
1 large onion, chopped
1 ½  celery stalks, chopped
6 cloves garlic, minced
Pinch crushed red pepper
¼  cup  tomato paste
1 Tbs. parsley flakes
1 ½ tsp. dried thyme
1 bay leaf
1 large potato (about 3/4 pound), diced
5 cups clam juice (five 8-ounce bottles clam juice)
(1) 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped
1 ½  cups minced or whole  baby clams, drained (about four 6-1/2 ounce cans)
1 Tbs. kosher salt or to taste
Fresh ground black pepper to taste
2 Tbs. chopped parsley for garnish
Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 min. Stir in the tomato paste and cook, stirring, for about 1 min. more. Add the parsley, thyme, and bay leaf to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 min. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with salt and pepper to taste. Divide among soup bowls and sprinkle with the parsley. Serve immediately.

New England Clam Chowder: Serves 6
3 cups peeled, diced potatoes- about 1 lb.
1 onion diced
(3) 6 ½ oz. cans of chopped or whole baby clams or about 1 pint fresh, shelled
Water
3 Tbs. butter
1 pt. half and half
Salt and pepper
Put the vegetables, clam juice and enough water to cover in a deep stockpot and simmer, partially covered about 20 min. Remove from heat. Stir in clams. In a separate sauce pot, make a roux by melting the butter and stirring in the flour to form a smooth paste. Gradually add the half and half stirring until very smooth. Add this sauce to the potato mixture and stir until smoothly incorporated. Heat through, but do not allow to boil. Serve hot with crackers.

Fast Salmon Chowder: Serves 6
2 tsp. oil
2 lb. skinless salmon fillets-packaged frozen is fine. Lightly poached in oil and 1 inch water, reserved
2 cans condensed tomato soup
2 cups milk
(1) 16 oz. can cream style corn
¼ tsp. EACH curry powder and ginger
1 lime sliced
Cut cooked salmon fillets in half lengthwise and gently shred meat into soup size pieces, Combine salmon, reserved liquid and all the other ingredients but the lime, in a deep pot. Cook over medium heat, stirring constantly until smooth and heated through. Serve at once with sliced lime.

Pea Soup with Floating Salmon: Serves 4 – A good choice summer or winter
1 Tbs. butter
1 Tbs. oil
1 medium onion, chopped 
1 stalk celery, chopped
2 cloves garlic, chopped
1 tsp. parsley flakes
2 lb. frozen green peas
(2) 14 oz. cans chicken or vegetable broth
½ cup water
1/2 cup half and half
Salt and pepper to taste
Pinch dried dill weed or dab sour cream per portion for optional garnish
Melt butter in oil over medium heat. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 min. Add garlic and parsley; cook, stirring, until fragrant, about 10 sec. Stir in peas. Add water and broth; bring to boil over high heat. Reduce heat to maintain a simmer and cook until very tender, about 3 min. Puree the soup in batches in a blender until smooth. Stir in half-and-half, salt and pepper.
Note: Can be made ahead. Cover and refrigerate for up to 4 days or freeze for up to 3 months.
SALMON
Poach, or bake (at 350 deg. for 18-20 min. in 1 Tbs. oil and 1 Tbs. lemon juice-total) 4 skinless salmon fillets-frozen packaged is fine- or 1 per serving. Chill if soup is served cold, otherwise serve at once garnished as desired.

Bookbinder Soup: Serves 6 – This soup was a famed Philadelphia institution for over 100 years
3 Tbs. butter
1 large onion –thinly sliced
1 green pepper –diced
3 stalks sliced celery
2 tomatoes peeled and chopped
1 quart fish stock=1/2 clam juice will do
1lb. red snapper fillets cut in 1 inch strips-alternately use sea bass or tilapia
1 ½ cups tomato sauce
1 cup sherry
Buttered croutons
Melt butter in a large stockpot and sauté onion, pepper and celery until tender. Add tomatoes and fish and cook, stirring, 3-4 min. Add stock and tomato sauce, bring to a boil, reduce heat and add sherry. Simmer 4-5 min. and serve hot with croutons.

Shrimp Bisque: Serves 6
1 ½ lb. raw shrimp, shelled and deveined
5 Tbs. butter
1 small onion-minced
1 stalk celery sliced
1 carrot sliced
3 cups chicken or vegetable stock
¼ tsp. dried thyme
1 cup heavy cream
4 Tbs. dry sherry
Unsweetened whipped cream –optional garnish
Chopped chives-optional garnish
Chop shrimp. Melt butter and sauté vegetables until tender, Add shrimp and cook 5 min. stirring constantly. Add stock and thyme, partially cover and simmer, partially covered 30 min. Puree soup until smooth. Add cream and sherry and gently reheat. Serve hot with optional garnishes.

Cioppino: Serves 8-Please note this dish can be prepared completely from the supermarket’s freezer section which makes it quite reasonable for an 8 serving dish, and a fun, unusual menu choice.
¼ cup oil
3 Tbs. butter
2 onions-sliced
2 cloves garlic- minced
½ lb. sliced mushrooms
1 green Bell pepper-sliced
(1) 28 oz. can whole plum tomatoes in juice
(1) 6 oz. can tomato paste
2 Tbs. dried basil
1 Tbs. orange zest
1 Tbs. freshly ground pepper and salt to taste added a the end
2 cups dry wine
1 lb. cod, red snapper or tilapia
¾ lb. scallops
1 lb. mussels or clams
¾ lb. cleaned shrimp
Orange slices
Coarse fresh artesian bread
Sauté onions and garlic in oil and butter until tender. Add green pepper and mushrooms and cook until soft. Add tomato products, wine, spices and herbs and simmer, covered, 20 min. Add fish and scallops with additional wine to cover, if needed. Add mussels or clams and shrimp and, if using fresh, cook until shells open or about 5 min. Serve with lots of sliced artesian bread for sopping.

Oct 7

Marvelous Mushrooms

MARVELOUS MUSHROOMS

I love mushrooms, so, lucky for me, I live near Kennett Square, Pennsylvania, a small town on the Delaware boarder.  This is the proclaimed Mushroom Capitol of the U.S., possibly of the world, producing over 500,000 lbs. per year, 65% of the mushrooms consumed in North America. 

Restaurants for miles around, in both states, feature mushroom dishes and every September there’s a delicious Mushroom Festival in Kennett Square. This year it reminded me that I haven’t discussed them for several years, and now is the perfect time, since they’re considered a fall crop. The reason is, though they’re commercially grown indoors all year, naturally they prefer temperatures between 55-65 deg. the more frequent rains of autumn and the less intense light. No matter the improvements in modern farming, mushrooms have stubbornly stuck to the same requirements.

One of the reasons I love mushrooms is because they are a great way to dress up any vegetable or meat dish. If it happens to be one with a gravy or sauce, especially cream, mushrooms can elevate it to the point of deserving a name. They’re the ‘miracle makeover’ for leftovers. Aside from the fact that mushrooms are delicious in themselves, this ability to glamorize foods makes them a must to have on hand for a holiday season. 

Moreover, they have an equal nutritional value to zucchini, are reasonably prices, readily available and easy to prepare. The only prepping fresh mushrooms need is a wipe with a damp cloth. Stubborn soil can be removed by gently swishing them in a bowl of cool water but be sure to dry them on towels. To remove the stem, hold the cap and twist. It will pop off. A thin slice removes a dried tip, if necessary. Often recipes suggest using a spoon to scrape off the gills, but I find they add flavor, preserve structure and allow a bit of space to leaven stuffing.

There are many species of edible mushrooms, but only three, actually two, can do this type of all-purpose work; the common white Button, the Portabella and the Porcini, also called correctly, Baby Bellas. Buttons are uniformly tender and the first choice to use raw. Portabellas, even Babys develop a meaty, nutty taste when cooked, which brings out the best in them.

Buttons and Porcini cooked or raw, marinate well and are the proper size to stuff for appetizers. Large Portabellas are great grilled or broiled as additions to entrees or filled and baked as a main course . Not only do they exceed ‘bite size’, but like many vegetables allowed to fully mature, they’re less tender. The majority of recipes can be made using raw mushrooms as well as commercially packaged or fresh ones that have been processed at home. Processing them at home preserves them, lengthening their shelf which allows advance preparation, a real help during this busy season. Below are the main ways to do that.

Here’s a list of a few of my favorite recipes to serve mushrooms throughout a meal. If you want to see more , visit my postings for Dec. 21, 2017, and  Oct. 25, 2018 by selecting those months from th drop down menu in the right margin of any page in this blog.

RECIPES
First a note on how to prepare mushrooms for the most common presentations.

Pickled: Tiny mushrooms, even canned or jarred ones can be pickled by boiling for 2 min. in a solution of 1/3 vinegar of choice and water to cover,1 clove garlic and 1 bay leaf, then marinating for 1-2 days. Serve them, drained, in a bowl with toothpicks.

Marinated: For 1 lb. mushrooms, stems removed first: Mix ` cup white wine vinegar, 2 tsp. oil, 1 clove chopped garlic, 1 tsp. Sage, 2 tsp. parsley, in a bowl. Add mushrooms and let stand 12-48 hrs. stirring occasionally. Serve drained with toothpicks or stuff.

Cooked: Mushrooms cook quickly and become wrinkled and tough when overdone. They can be steamed for about 15 min. in a double boiler with a bit of butter, but the more flavorful ways are to sauté them in butter or oil, or on a buttered cookie sheet, bake for about 8 min, at 375 deg. or broil them for about 5 min. turning once just until they release their juices. Toss them to mix and cool.

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STUFFED:
Recipe quantities may vary because of difference in mushroom sizes. Additionally, several recipes can be used for raw, processed or cooked. Mushrooms shrink when cooked or pickled. If preparing ahead for guests, remember raw has a shorter shelf life, a few hours at most when stuffed.

My Stuffed Mushrooms: Serves about 24
24 medium-small marinated mushroom caps
4-5 oz. liver pate-I like Sell’s by Underwood Co.*
½ small onion grated
Dijon mustard to taste
Dash lemon pepper
! Tbs. mayonnaise-only enough to smooth
Dash hot sauce or pinch cayenne –optional
Dried parsley to garnish
Mix the liver with the next 5 ingredients, stuff mushrooms and garnish, Serve chilled or at room. temperature.
* ¼ lb. Deli liverwurst may be an acceptable substitute, but test for taste when adding the other ingredients.

Cheese Stuffed Mushrooms: Serves 30- From the Everything Low Carb Cookbook by Patricia M . Brutus
30 medium mushroom caps—steamed or pickled
2/3 cup small curd cottage cheese
3 oz. crumbled Feta cheese
1 lemon pepper to taste
½ tsp. olive oil
1 Tbs. dried dill weed + more to garnish
Mix ingredients 1-5 and stuff mushroom caps. Garnish and serve chilled.

Cream of Mushroom Soup 1: Serves 6
1/3 cup butter
1lb. mushrooms –sliced
1 quart chicken or beef stock
3 Tbs. flour
2 cups heavy cream or half-and-half
Salt and pepper
½ cup sweet or dry sherry-optional
Saute mushrooms in butter until juices render. Add stock, cover and simmer 15 min. Drain mushrooms, return stock to pot, placing ½ cup in a lidded jar, add flour to jar. Puree mushrooms and return to stock . Shake jar to dissolve flour and add to soup. Bring to a simmer, stirring until thickened slightly. Add dairy and seasonings and heat through. Add sherry before serving.

Cream of Mushroom Soup 2:  Serves 6
Modifications to above ingredients:
¼ cup butter
1Tbs.flour
1 cup heavy cream or half-and-half
¼ tsp. EACH paprika and caraway seed
½ lb. puff pastry dough
1 egg lightly beaten
Dill weed
Follow the above directions adding the seasonings and sherry with the dairy . Pour soup into 6 custard cups and roll out pastry cutting 6 circles to fit the cup tops and brush the cup edges with egg. Cover the cups with pastry, poke air vents in each and bake at 400 deg.for20 min. until golden. Serve garnished with dill.

Mushroom and Celery Soup: Serves 4- Modified from 400 Soups by Anne Sheasby
4 ½ cups chopped mushrooms
4 thinly sliced celery sticks
3 garlic cloves- mashed
4 Tbs. sherry or white wine
3 cups beef stock
1 tsp. EACH Worcestershire sauce and nutmeg
Salt and pepper
Over low heat, cook the mushrooms, celery, garlic, wine and ½ cup stock about 30 min. covered, until soft. Add I cup stock and puree. Return to pot with the remaining ingredients; bring to a boil, season and serve, garnished with celery leaves.

My Mushrooms in Wine Sauce: Serves 2
12 or 16 large button mushroom caps- stems off and roughly chopped
4 Tbs. butter
½ cup white wine—Vermouth works wells
Salt and pepper
4 thin slices rye bread –toasted—preferable Jewish Rye with seeds
2 Tbs. fresh parsley- chopped R 1 Tbs. dried
Melt 2 Tbs. of the butter and sauté the caps until golden. Remove to a warm oven. Melt the rest of the butter and sauté the stems adding salt and pepper to taste . Add the wine and the rest of the butter and boil a few minute to reduce slightly. Place 2 slices of toast on each plate, divide the mushroom caps equally between the toast slices and pour the sauce over them. Garnish with parsley and serve hot

Library Mushrooms: Serves 4-6
1 lb. medium mushrooms-stems off, large caps sliced in half
2 Tbs. butter
1 Tbs. soy sauce
Sautee mushrooms in butter until beginning to brown, Add soy sauce and toss to mix.* Cover and cook on low 5 min. Serve hot with meat.
*Mushrooms and sauce can be sealed in a foil packet, leaving a steam vent, at this point and heated with the entrée at a later time.

Mushrooms Provincial: Serves 4
1lb. mushrooms-stems off and trimmed
¼ cup oil
2 small cloves garlic crushed
1Tbs . balsamic vinegar
1 Tbs. dried or 2 Tbs. fresh chopped parsley, sage or bay leaves or a mixture of all
4 Tbs. fresh breadcrumbs-optional
Saute the mushroom caps in 2 Tbs. oil until brown. Remove to a plate. Saute the stems, garlic and herbs adding 1 Tbs. oil if needed, on low, for 3 min. Stir in vinegar, mix well and pour over caps. Optionally, sauté bread crumbs in 1 Tbs. oil until golden and scatter over mushroom mix. Can be served at once, but recommended to cover the plate and let stand 1 day for flavors to meld.

Mushrooms Au Gratin: *Serves 4-From the Everything Low Carb Cookbook by Patricia M. Butkus
1 lb. small button mushrooms-stems on and trimmed
Juice of 1 lemon
2 Tbs. brandy
¼ cup oil
1 small shallot chopped
2 Tbs. EACH sour cream, tomato paste, honey and Dijon mustard
Pinch cayenne pepper
Salt and pepper
1 Tbs. bread crumbs
2 Tbs. Gruyere cheese or Monterey Jack
Marinate the mushrooms in the lemon juice and brandy for 10 min. Saute the shallot in the oil for1 min without browning, add the marinade and reduce for 2 min. add the mushrooms and sauté for 2 min . Remove the mushrooms to a shallow casserole. Add the cream, tomato paste, honey, salt, pepper and cayenne to the skillet and boil stirring for 2 min.; add the mustard but do not allow to boil. Pour this sauce over the mushrooms and top with bread crumbs and cheese. Run the dish under a preheated low broiler until golden. Serve hot on toast rounds.
* This can also be served as a side

Portabellas with Seafood Stuffing: Serves 2
4 large portabella mushroom caps
1 cup crabmeat, scallops or cooked, diced fish or shrimp*
¾ cup white sauce**
¼ cup + Bread crumbs
Salt and pepper
1tsp. dried herb of choice- tarragon, dill, bay
1 Tbs. Dry sherry- optional
Grated Parmesan
1Tbs. dried parsley
Mix the seafood, sauce, seasonings and herbs with just enough bread crumbs to bind. Divide the filling among the mushrooms, top with the cheese and garnish with the parsley. Place on a buttered surface, pan or cookie sheet and bake in a preheated 375 deg. oven until puffed and golden. Serve at once.
* Equal portions of chopped chicken, turkey or ham can be substituted. Change herbs and liquor accordingly.
** A bottled white sauce such as Alfredo can be substituted. To make ¾ cup white sauce: Bring 1 ½ Tbs. butter to foaming. Remove from heat and stir in 1 ½ Tbs. flour to make a smooth paste or Roux. Quickly add ¾ cup milk and cook over medium heat, stirring constantly until thickened about 3 min. Do not allow to boil.

Jun 17

DRESSING THE SALAD’S VOICE

DRESSING – THE SALAD’S VOICE

Ingredients, of course make the salad, but the dressing makes it sing. Best of all it can sing in different keys, depending on the choice of dressing. With warm weather approaching, salad meals are increasingly popular and the ability to make your own dressing, rather than depending on commercial brands, is like arranging the song to suit your mood. This is especially true of Combined Salads (see postings for  May 27 2015  and April 8, 2021), which are always individual to the meal and the dressings frequently include elements of the ingredients, like fruit juice or broth.

But first, let’s talk a bit about the commercial products available.  Include the generic, ethnic, gourmet, as well as all brand names, and it seems an endless number of flavor varieties to choose from. So if there’s something for everyone, why make your own? Well, the commercial brands all contain artificial ingredients, preservatives, and generally a high amount of salt, sugar and fat. Making them yourself gives you control over these things. Also, commercial dressings are usually close to the flavor ceiling. They won’t accept any taste adjustments .you might want to make. Then too, the cost is rising, and basic, simple dressing ingredients are found in most homes, especially those for vinaigrettes. Why pay to have several bottles open, when you can make them fresh as needed using items you keep in supply?

Please understand I’m not going totally DIY on salad dressings. Many can’t be easily duplicated without a specific flavoring agent, cheese dressings for example.  It’s senseless to buy such products and only use a fraction, just as it is to buy several ingredients in an attempt to recreate a product you like. However, for the everyday salad side, snack or light meal, making the dressing is easy, economical and fun. Most entrée salad recipes include directions for a specific dressing, Cobb and Nicoise Salads for example, so you probably already have experience in making a dressing.

In most countries, the ingredients of a salad determine its dressing and a “house” salad is dressed as the chef decrees. Americans expect to be offered a selection of dressings especially for a side or light meal salad. If having this option appeals to you, make several vinaigrettes with different infusions to use alone or have ready to add other ingredients to make more complex dressings. As always, the possibilities are endless. Just use your imagination.

Following are basic vinaigrette directions and some useful variations as well as recipes for other, delicious dressings that can be easily made when wanted. Also, don’t forget that often dressings can double as marinades or basting sauces.  Simply reserve enough to dress the greens, use the rest to flavor the meat.

RECIPES
Vinaigrettes

Basic Vinaigrette
The fundamental ratio is 1 part vinegar to 3 parts oil, with salt and pepper to taste. Dissolve seasonings in vinegar. If making in a jar, add the oil in 3 parts, shaking between. If using a blender or a bowl add oil in a thin stream with machine running or constantly stirring.
To Smooth: Shake in a jar with an ice cube until chilled. Discard ice.

• To Emulsify: Oil and vinegar will separate. To prevent this add a small amount of powdered mustard, paprika or finely ground nuts. According to Cook’s Magazine, 1 Tbs. molasses works too.

A Simple Dressing With Many Uses All recipes yield about ¾ cup
Double basic proportions of oil and vinegar*
1 small shallot or 1/3 a small onion – minced
½ garlic clove- minced
½ tsp. each salt, pepper and Dijon mustard

OPTIONAL 1-2 tsp. dried herbs of choice-for example an Italian blend
Prepare dressing as directed above.
*Infused oil and/or vinegar will affect flavor as will using different types of vinegar.
• To infuse oil or vinegar steep herb fronds, pieces of spices, like ginger, or small vegetables such as garlic cloves or peppers in the liquid until the desired flavor is achieved
• For Tomato Italian vinaigrette use red wine vinegar, substitute 2Tbs.tomato puree for the mustard and add 2 tsp . dried basil or 1 Tbs. chopped fresh
• For Balsamic vinaigrette increase the vinegar by 1 Tbs. and replace mustard with lemon
• For Citrus vinaigrette replace the vinegar with ¼ cup fresh lemon or lime juice and add 1 tsp. of the fruit’s zest.
• For Greek vinaigrette make the Citrus dressing with lemon adding ¼ cup crumbled Feta cheese and 3 Tbs. each chopped mint and Kalamata olives. Shake well.
• For French dressing replace ½ the vinegar with lemon juice and add 1/8th tsp. paprika—the paprika will emulsify the dressing. Recommend smoothing with ice.
• For using up Leftovers for each Tbs. of mayonnaise or mustard left in a jar add ¼ cup EACH oil and wine vinegar, or lemon juice, ½ garlic clove-minced-and 1 tsp. dried mixed herbs, salt and pepper to taste.
• For Creamy vinaigrette: Use white wine or cider vinegar. After adding oil mix in 1-2 Tbs. chopped fresh herbs then ¼ cup heavy cream. Store chilled.
• For Low-Fat vinaigrette replace 1/3 oil with juice, broth, fruit, vegetable puree or tea which lowers the acidity of the vinegar. Reducing the oil content further thins the liquid too much, requiring the addition of gelatin or cornstarch to make the dressing coat.

Basic Low-Fat Vinaigrette
¼ cup EACH vinegar and broth or juice
2 Tbs. oil
½ tsp. EACH honey, salt and pepper
1 tsp. Dijon mustard
Combine ingredients in a jar and shake well until blended
Other Easy DIY Dressings All yield about ¾ cup

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French Roquefort Dressing
¼ cup crumbled Roquefort, Blue, Gorgonzola or Stilton cheese
2 Tbs. fresh lemon juice—1 Tbs. in reserved depending on taste preference.
½ cup extra virgin olive oil
Mash, whip, shake and/or blend the ingredients, until the cheese is dissolved in the liquid. Store chilled and shake well before using. This is best over a softer lettuce such as Bibb, or red or green leaf.

Asian Peanut Dressing
3 Tbs. rice vinegar
1 tsp. EACH soy sauce and chopped ginger or 1/2 tsp. powdered ginger
½ tsp. chopped garlic or ¼ tsp. garlic powder
Pinch EACH ground cumin and coriander
¼ small onion chopped
1 Tbs. EACH creamy peanut butter and oil
¼ tsp. hot pepper sauce –optional
Place all ingredients in a jar and shake until well combined

Yogurt-Fruit Dressing: Makes3/4cup
½ cup plain yogurt
1/3 cup blended fresh fruit of choice
1 Tbs. lemon or lime juice-depending on fruit used
1 tsp. EACH honey and Dijon mustard
Puree all ingredients until smooth. Store chilled

Raspberry-Wine Dressing:  Makes 1 ¼ cups
1 cup fresh or dry pack frozen raspberries
1/3 cup Merlot
1/3 cup oil
1 sliced shallot
2 Tbs. red wine vinegar
2 tsp. honey
Salt and freshly ground pepper
1 Tbs. sour cream—optional
Puree all ingredients until smooth. Store chilled.

Creamy Dressings: Each yields about 11/2 cups

Basic Dressing Recipe
To make these dressings low-fat, use low-fat ingredients. To lower fat content further replace1/2 mayonnaise with ½ avocado pureed.
2/3 cup mayonnaise
1/3 cup sour cream
2Tbs. white wine vinegar
1tsp. EACH Worcestershire Sauce and Dijon mustard
¼ tsp. cracked pepper
Whisk or blend all ingredients. Store chilled.

• For Ranch Dressing substitute cider vinegar. Add ½ cup shredded carrots, 1Tbs. chopped parsley,  ½  tsp. EACH sugar, celery flakes and celery seeds and onion powder.
• For Green Goddess Add ½ clove garlic crushed and 3 Tbs. EACH chopped scallions and parsley
• For Russian add 1/3 cup chili sauce, 2 Tbs. EACH chopped pimento OR pepper, and celery and another tsp. Worcestershire Sauce
• For Creamy Italian add 1 tsp. roasted garlic, 2 Tbs. minced onion, ½  tsp. EACH dried oregano and basil, or ¼ cup of EACH chopped fresh. Shake or whisk well.

These are just the basic dressing recipes, but there are enough variations included to give you a springboard to finding ways to individualizing them or moving on to create your own. Have fun and Happy Salad Days ahead. 

Jul 16

POTATO SALADS THAT LOVE SUMMER’S HEAT

All over the U.S., patios, decks, outdoor furniture and grills are cleaned and ready for us to begin spending more time outside enjoying the warm weather and longer days. That means it’s time to break out the summer menus, most of which usually include a potato salad.  (Eliminate potatoes’ bad diet ‘rep’ about weight, read my June 6, 2013 posting.) For years, this opened the door to concerns about keeping it stable in the heat, but that isn’t the case anymore. In the past few years I’ve discovered lots, even created a few, options for potato salads which will stay safe on hot days and, better still, most of the dressings can be used in Cole Slaw and pasta salads as well. They’re healthy and, mainly, based on vinaigrette dressings which give them plenty of flavor.

In fact some of these alternative potato salad recipes might be more in sync with the rest of the menu than the traditional one with mayonnaise dressing. The sweet potato salads are great with chicken, the Tex-Mex version just fits barbequed meats and the German salad is goes well with burgers. The other dressings compliment seafood, cold meats and egg dishes. 

I’ve also discovered, along the way, (July 19, 2018) that using sweet potatoes, in place of white, adds flavor. They have a slightly stronger taste which contrasts with the other ingredients, and can be more easily cooked to crisp-tender which holds up better. No one can argue that they make a colorful presentation either.

Serving them in a salad, especially with grilled meat can be a pleasant surprise. Moreover, since these recipes stay stable at room temperature, they can extend into the fall and be acceptable as a Thanksgiving ‘portable’ side. Remember, however in summer, these dishes must be kept cold from the time they’re made and served chilled.

So have some fun and explore all your choices. Below are some general tips on making potato salads, some ideas for alternative ingredients to personalize your creations and two recipes which can be adjusted to any menu.

Suggestions for Making Traditional Potato Salad ‘Summer’ Safe:
1)Choose flavorful potatoes like red skins, Yukon Gold and/or fingerlings, not Idaho or Russet potatoes which bake but don’t boil well. Mixing different types can add taste and to keep all the flavor and nutrition as well as to add color to the salad, don’t peel them.
2)The options for additional ingredients are endless. A few of the most frequent, sliced or chopped, are olives, celery, onions (red ones add color), scallions, cucumber, radishes, peppers( fresh, cooked or jarred), mushrooms, corn, cut green beans, broccoli, peas, green as well as sugar snap and snow peas, baby spinach leaves, zucchini, yellow squash, jicama, a variety of beans and of pasta shapes. Exploring other cuisines opens even more options.

3)Nutritional values can be changed by substituting a portion of the potatoes for beans, sugar snap peas, snow peas, carrots or cauliflower. The first two vegetables should be quickly blanched and the last two cooked to crisp-tender to render their texture compatible with the potatoes.

The options for the dressings are equally open. They are generally oil based using one of the nut or seed oils such as walnut or olive, and include a vinegar or citrus juice. The flavor is built through adding other condiments like mustard, and/or seasonings such as smoked paprika or curry and seeds like fennel, celery, or poppy. Herbs play a major role too. The favorites are basil, rosemary, oregano and dill. I also like lemon balm. The usual proportion for 4 cups of salad is:
1/3 cup oil
3 Tbs. vinegar of choice or citrus juice or a combination
Salt and pepper to taste
3 Tbs. chopped fresh herbs or 1Tbs. dried
If using:
2 tsp. of a condiment
1 tsp. of a seasoning
2 tsp. of a seed

Cheese can also be an option; Feta, Blue and Parmesan are favorites. A chef I knew created an “Italian” potato salad served on red leaf lettuce, with Parmesan blended into the dressing and leaves of oregano and basil tossed in. The colors of the Italian flag with a taste to match; it was a big success with her clients. The important thing to remember when making the dressing is to blend the ingredients, except fresh herbs and seeds, adding the oil in a stream to create an emulsion. This sets the taste and gives the dressing a creamy smoothness that won’t ‘break’ or separate. Then toss with the potatoes adding the herbs or seeds and allow at least 30 min for the flavors to meld.

Potato Salad with Summer Coleslaw Dressing: Makes 2/3 cup vinaigrette, covers 5-6 cups salad Serves 6-8
½ cup oil
2 Tbs. white or white wine vinegar.
3 Tbs. honey
1 tsp. Dijon or brown mustard
1 ½ tsp. celery seed
Salt and pepper to taste
¼ tsp. paprika for garnish
Whisk first 5 ingredients. Add salt and pepper to taste. Chill and allow flavors to meld for at least 30 min. Stir again and pour over cabbage in a bowl. Toss well. Garnish with paprika before serving.

German Potato Salad: Serves 6 *
2 lbs. small potatoes- cut in bite sized pieces and boiled to crisp tender with skins on
1 medium onion – thinly sliced
2 Tbs. oil
4 slices turkey bacon
1 Tbs. cider vinegar or to taste
½ Tbs. sugar or to taste
Drain potatoes. Gently sauté bacon until crisp, remove, drain, crumble and reserve 1 Tbs. Cook onion in oil until soft, then add vinegar and sugar until taste is pleasantly sweet-sour. Add potatoes, non-reserved bacon and toss. Allow to marinate at room temperature for at least 2 hrs. Serve warm in winter or at room temperature during summer, garnished with reserved bacon.
*NOTE: Traditionally this salad is made with regular bacon, preferably a thicker, fattier slicing and the grease is used in place of the oil. This is a healthier, less caloric version which I think works well, but the original is always a tasty choice.

Tex-Mex Potato Salad: Serves 6- Recipe adapted from one by Bon Appetit.
2 lb. red skinned potatoes- cooked to crisp-tender and cut in ½ inch round slices
6 green onions-white and light green parts sliced on an angle
1 small jicama peeled and in small dice
(1) 15 oz. can golden hominy-drained
¾ cup chopped fresh cilantro-divided
½ cup olive oil
6 Tbs. lime juice
3 ½ tsp. dried cumin
3 cloves garlic
2 Tbs. chopped jalapenos- jarred is fine
1 tsp. dried oregano
Puree the last 6 ingredients taste for salt and pepper and marinate the jicama, hominy, green onion and ½ cup cilantro for 30 min.at room temperature. Gently add and toss in the potatoes and remaining cilantro. Allow to stand at room temperature for at least 2 hrs. before serving.

French Potato Salad: Serves 4*
1 lb. Yukon Gold potatoes- cooked to crisp-tender, in large dice, well drained and chilled
2 lemons—juiced
2 bunches of Arugula- washed and tough stems removed, spun dry and chilled
¼ cup extra virgin olive oil
2 Tbs. crumbled blue cheese
Chopped or dried parsley flakes for garnish
Whisk the lemon juice and oil until well mixed. Optionally add the cheese and whisk until dissolved*, or save it for garnish. Toss the arugula with ½ the dressing, and line 4 plates. Divide the potatoes among the plates and drizzle with the remainder of the dressing. Garnish with the cheese, if separate from the dressing, and sprinkle with parsley. Serve cold or room temperature.
*The lemon juice and olive oil with the blue cheese whisked in is the recipe for French Blue Cheese Dressing, and can be used on any salad that suits a blue cheese dressing.

Jul 19

SWEET POTATO SALADS
Quick Sweet Potato Salad: Serves 2

1 large sweet potato in 1inch dice
2 sliced scallions-white and light green parts only
2 Tbs. oil
2 tsp. maple syrup
1 tsp. cider vinegar

Few drops of hot sauce-to taste
1 Tbs. chopped fresh mint
1 Tbs. chopped fresh oregano
1 tsp. lemon thyme or 1/8 tsp. lemon pepper
Cook the potato in ½ cup water in the microwave for 4-5 min. until crisp tender. Rinse with cold water and drain. Add the scallions and mix the oil, syrup, vinegar and hot sauce, if using, Toss dressing with the potatoes and scallions and chill. Add the herbs 30-60 min. before serving, toss lightly and chill.

Sweet Potato Salad with Lime: 4 servings
2 lbs. sweet potatoes
1/3 cup fresh lime juice
1 Tbs. minced fresh ginger
1 jalapeno minced
2Tbs. brown sugar
¼ cup oil
Salt to taste
1 Tbs. lime zest
2 Tbs. chopped fresh mint
1/3 cup toasted cashew pieces—OR wasabi coated peanuts roughly chopped
Cut the potatoes in half if necessary to fit in a single layer in a deep skillet with a lid. Add water to depth of ½ inch. Cover and simmer about 15 min. or until crisp tender—not mushy—check by pricking them. Peel skins off while warm. Blend the next 4 ingredients adding oil in a stream to make vinaigrette, season with salt to taste. Pour 1/3 of the vinaigrette in a shallow bowl. Diagonally slice potatoes in ½ inch rounds. Put into the serving bowl and drizzle with the rest of the vinaigrette. Toss gently with a rubber spatula or wooden spoon and marinate for 2 hrs. Mix mint and lime zest and gently toss with potatoes just before serving. Garnish with about 1 Tbs. of nuts, and pass the rest on the side.

A simpler rendition of this salad is:

Island Sweet Potato Salad: Serves 6
2 lbs. sweet potatoes, unpeeled
3 Tbs. oil
½ tsp. lime zest
1 Tbs. fresh lime juice
¼ tsp. cayenne pepper
¼ cup chopped cilantro
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Boil potatoes until crisp tender, then cut in half and into thick slices. Alternatively, slice, toss in 1 Tbs. oil and roast at 400 deg. for 20 min, turning once. Whisk remaining oil, lime zest, juice and cilantro. Gently toss with potatoes. Chill until ready to serve. Serve at room temperature garnished with nuts.

Sweet Potato Salad with Maple Dressing: Serves 4—from justalittlebitofbacon.com

3 medium sweet potatoes, peeled and cut into 1 inch dice

¼ cup thinly sliced red onion

½ cup chopped pecans, toasted
½ cup dried cranberries
4 oz. goat cheese
1 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh parsley

Mustard Maple Dressing

3 Tbs. extra virgin olive oil1 ½ Tbs. lemon juice1 tsp. Dijon mustard1 tsp. maple syrup½ tsp. kosher saltSteam the sweet potatoes. Add about 2 inches of water to the bottom of your steamer. When it comes to a boil, add the potatoes to the top and steam for 7-9 minutes. Let the potatoes cool comes to a boil, add the potatoes to the top and steam for 7-9 minutes. Let the potatoes cool until just warm, about 15 minutes.Put the potatoes in a large serving bowl. Pour the dressing over and toss to combine. Let the potatoes finish cooling. Add the onion, pecans, cranberries, and goat cheese and mix them in. Sprinkle the rosemary and parsley over the top. To toast the pecans, bake for 5 minutes at 350F.
The salad is best eaten soon after assembling it. If you want to make it ahead, cook the sweet potatoes and mix them with the dressing. Then prep the rest of the ingredients, but hold them separate, and toss it all together before serving.

Sweet Potato Salad with Black Beans:

Serves 4-6-from naturallyella.com (adapted from the N.Y. Times)
1 lb. sweet potatoes
1 small red onion
3 Tbs. olive oil, divided
1/4 tsp. salt
Juice and zest from 1 lime
1 clove garlic, minced
1/2 tsp. chili powder
1 cup cooked black beans, drained and rinsed if using canned
1/2 cup cilantro
1/4 cup pepitas
Preheat oven to 400˚ F. Peel sweet potatoes, cut into 1/4 inch cubes and place on a sheet tray. Chop onion into 1/4 inch pieces and add to the tray. Drizzle 1 tablespoon olive oil on top and add 1/4 teaspoon of salt. Toss until sweet potatoes are well coated. Spread into a single layer and roast until sweet potatoes are tender and starting to brown, 35 to 40 minutes.
While the sweet potatoes are roasting, combine remaining 2 tablespoons olive oil in a jar with the lime juice, 1 teaspoon lime zest, minced garlic, and chili powder. Shake well.
Once sweet potatoes are done, transfer to a bowl. Add in the black beans, pepitas, and cilantro. Drizzle with the dressing and toss until salad is combined. This is best done with the sweet potatoes are still warm.
While this salad is already a slight variation of the original recipe, the best variations are in how you can use it (besides just eating it). One note, if you’re in a hurry, you could always steam the sweet potatoes. But roasting them is really key to bringing out the flavor!
Tacos: Heat up a few tortillas, fill with this salad and top with avocado, cheese, and hot sauce. Instant dinner!
Eggs: Make scrambled eggs or an omelet and use this salad as filling (omit the pepitas for this variation).
Grain Bowl: Serve this salad atop grains. Then drizzle with an avocado cream sauce or a few dashes of hot sauce.

Grilled Peach and Sweet Potato Salad with Honey Balsamic Vinaigrette:

Serves 2-from droolworthy.com
1 medium sweet potato, cubed
1 Tbs. olive oil
¼ tsp. garlic salt
1 ripe peach
1 Tbs. butter
4 cups arugula
1 cup yellow grape tomatoes, halved
¼ cup shelled pistachios
¼ cup chopped celery
4 ounces goat cheese, crumbled

½ cup olive oil

Honey Balsamic Vinaigrette: 

½ cup olive oil
2 Tbs. balsamic vinegar
½ Tbs. lime juice
½ Tbs. honey
Salt and pepper
In a bowl, whisk together all vinaigrette ingredients.
Heat olive oil in a skillet over medium heat. Add sweet potato; cook, stirring occasionally, for 10 minutes or until sweet potato is softened and cooked through. Remove the sweet potato and set aside.

IF SAUTEING THE PEACHES:

Cut peach into slices. Melt butter in the skillet over medium heat. Lay peach slices flat in the skillet and cook 3-4 minutes per side or until slightly charred and golden.

IF GRILLING THE PEACHES:

Cut peach in half. Heat grill to high. Brush peaches with butter (you won’t need the full tablespoon) and grill cut-side down until golden brown and cooked through. 
To assemble the salad, layer salad bowls with arugula, grape tomatoes, pistachios, celery, goat cheese, warm peach slices and sweet potatoes. Drizzle with dressing. Serve warm immediately or chill for later Salad can be served warm or cold.

Spicy Roasted Sweet Potato and Kale Salad with a Maple Tahini Dressing: Serves 4–from—asaucykitchen.com

1 medium sized sweet potato, peeled and cut into cubes
2 Tbs. extra virgin olive oil
1 Tbs. cumin powder
1 tsp. cayenne pepper
sea salt
1 large bunch of kale
½ cup chopped cilantro
½ cup (55 grams) pecans, chopped
¼ cup (30 grams) dried cranberries
2 Tbs. tahini
¼ cup (60 ml) extra virgin olive oil
2 tsp. white wine vinegar
1 tsp. maple syrup
½ tsp. kosher salt
Preheat your oven to 400°F/205°C. Add the diced sweet potato to a baking sheet. Drizzle with 1 tablespoon of olive oil then sprinkle the cumin and cayenne over the top. Mix with your hands until the sweet potato is well coated. Sprinkle with salt and bake for 15-20 minutes or until potato is tender. Cut out the tough ribs of the kale and discard. Thinly slice the kale into ribbons and add to a large bowl. Pour 1 tablespoon of extra virgin olive oil over the kale and massage the leaves with your fingers until the leaves become tender and soft. Add the chopped cilantro and toss to combine.
Add the dressing ingredients to a small jar. Shake to mix and taste for more seasoning if desired. Transfer the sweet potato to the bowl of kale. Add the pecans and dried cranberries and drizzle with the tahini dressing.

Sweet Potato, Pomegranate & Crispy Quinoa Salad: Serves 6- from Wendy Polisi.com

2 large sweet potatoes peeled and cubed
1 Tbs. olive oil
½ tsp. salt
½ tsp. paprika
½ tsp. fresh ground black pepper
½ cup quinoa rinsed
1 ½ Tbs. extra virgin olive oil
1 tsp. sea salt
½ tsp. fresh ground black pepper
Salad
1 small green apple diced
1 Tbs. fresh lemon juice
5 ounces Baby Spinach
1/3 cup pomegranate seeds
1/3 cup walnuts toasted
½ cup balsamic vinegar
1 Tbs. sweetener of choice.
1 Tbs. Dijon Mustard
1 tsp. minced garlic
½ tsp. sea salt
¼ tsp. cayenne pepper
½ cup extra virgin olive oil
Preheat oven to 400 degrees. Toss sweet potatoes with olive oil, paprika, salt and pepper. Place on a parchment-lined baking sheet in a single layer, and roast for 45 minutes, stirring after 20 minutes. Allow to cool slightly.
Meanwhile, in a large skillet combine quinoa, olive oil, 1/2 cup water, salt and pepper. Cook, stirring occasionally, over medium heat for 10 to 16 minutes. Drain on paper towels and allow to cool.
Make the dressing by combining balsamic vinegar, sweetener, Dijon mustard, garlic, sea salt and cayenne pepper in a blender. Add oil in a steady stream and process until emulsified.
Toss apple and lemon juice in a small bowl.
In a large bowl combine spinach, pomegranate seeds, walnuts and apple. Add roasted sweet potatoes, crispy quinoa and toss with the desired amount of dressing.

Tips & Variations:

If you want to crisp the quinoa ahead of time, keep it in a glass jar at room temperature.
1) In place of the pomegranate use dried cranberries.   Dried chopped figs are also nice.
2) If you don’t feel like making this with crispy quinoa, don’t sweat it!  This Sweet Potato Quinoa Salad is great with cooked quinoa.
3) In place of walnuts try pumpkin seeds or chopped hazelnuts.

Jul 9

DIY DRESSINGS BRIGHTEN SIDES/SALADS

Ingredients, of course make the salad, but the dressing makes it sing. Best of all it can sing in different keys, depending on the choice of dressing. To be able to make your own dressing, rather than depending on commercial brands, is like arranging the song to suit your mood. Last week, while writing about summer sides, I realized that dressings would be a good topic. So here are the results of my investigation of salad dressings.

Before I start, I want to talk a bit about the commercial products available. If you include the generic, ethnic, gourmet, as well as the big and small brand names, the number is only surpassed by the number of flavor varieties to choose from. There seems to be something for everyone, so why make your own?

Well, first the commercial brands all contain artificial ingredients, preservatives, and generally a high amount of salt, sugar and fat. Making them yourself gives you control over these things. Second, commercial dressings usually are close to the flavor ceiling. They won’t accept any taste adjustments .you might want to make. Third, costs are rising, and basic, simple dressing ingredients are found in most homes, especially those for vinaigrettes. Why pay to have several bottles open, when you can make them fresh as needed, using items you keep in supply?

Please understand I’m not going DIY on all salad dressings. Many can’t be easily duplicated without a specific flavoring agent. It’s senseless to buy such products and only use a fraction, just as it is to buy several ingredients in an attempt to recreate a product you like. However, for the everyday salad side, snack or light meal, making the dressing is easy, economical and fun. Most entrée salad recipes include directions for a specific dressing, Cobb and Nicoise Salads for example, not to mention all the grilled chicken ones out there, so you probably already have experience.

The new concept of making salad part of the entrée, encourages incorporating the cooking juices from other items into the dressing. (See posting for  Aug.14,2015.) However, traditionally, the ingredients of a salad determine its dressing and a “house” salad is dressed as the chef decrees. Americans expect to be offered a selection of dressings especially for a side or light meal salad. If having this option appeals to you, make several vinaigrettes with different infusions to use alone or have ready to add other ingredients to make more complex dressings. As always, the possibilities are endless. Just use your imagination.

Following are basic vinaigrette directions and some useful variations as well as recipes for other, delicious dressings that can be easily made when wanted. Also, don’t forget that dressings can double as marinades. Simply reserve enough to dress the greens use the rest to flavor the meat.

VINIAGRETTES

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Basic Vinaigrette
The fundamental ratio is 1 part vinegar to 3 parts oil, with salt and pepper to taste. Dissolve seasonings in vinegar. If making in a jar, add the oil in 3 parts, shaking between. If using a blender or a bowl add oil in a thin stream with machine running or constantly stirring.
To Smooth: Shake in a jar with an ice cube until chilled. Discard ice.
• To Emulsify: Oil and vinegar will separate. To prevent this add a small amount of powdered mustard, paprika or finely ground nuts.

Simple Dressing With Many Uses All recipes yield about ¾ cup
Double basic proportions of oil and vinegar*
1 small shallot or 1/3 a small onion – minced
½ garlic clove- minced
½ tsp. each salt, pepper and Dijon mustard
OPTIONAL 1-2 tsp. dried herbs of choice-for example an Italian blend
Prepare dressing as directed above.

*Infused oil and/or vinegar will affect flavor as will using different types of vinegar.
• To infuse oil or vinegar steep herb fronds, pieces of spices, like ginger, or small vegetables such as garlic cloves or peppers in the liquid until the desired flavor is achieved
• For Tomato Italian vinaigrette use red wine vinegar, substitute 2Tbs.tomato puree for the mustard and add 2 tsp. dried basil or 1 Tbs. chopped fresh
• For Balsamic vinaigrette increase the vinegar by 1 Tbs. and replace mustard with lemon
• For Citrus vinaigrette replace the vinegar with ¼ cup fresh lemon or lime juice and add 1 tsp. of the fruit’s zest.
• For Greek vinaigrette make the Citrus dressing with lemon adding ¼ cup crumbled Feta cheese and 3 Tbs. each chopped mint and kalamata olives. Shake well.
• For French dressing replace ½ the vinegar with lemon juice and add 1/8th tsp. paprika—the paprika will emulsify the dressing. Recommend smoothing with ice.
• For using up Leftovers for each Tbs. of mayonnaise or mustard left in a jar add ¼ cup EACH oil and wine vinegar, or lemon juice, ½ garlic clove-minced-and 1 tsp. dried mixed herbs, salt and pepper to taste.
• For Creamy vinaigrette: Use white wine or cider vinegar. After adding oil mix in 1-2 Tbs. chopped fresh herbs then ¼ cup heavy cream. Store chilled.
• For Low-Fat vinaigrette replace 1/3 oil with juice, broth, fruit or vegetable puree or tea which lowers the acidity of the vinegar. Reducing the oil content further thins the liquid too much, requiring the addition of gelatin or cornstarch to make the dressing coat.

Basic Low-Fat Vinaigrette
¼ cup EACH vinegar and broth or juice
2 Tbs. oil
½ tsp. EACH honey, salt and pepper
1 tsp. Dijon mustard
Combine ingredients in a jar and shake well until blended
Other Easy DIY Dressings All yield about ¾ cup

French Roquefort Dressing
¼ cup crumbled Roquefort, Blue, Gorgonzola or Stilton cheese
2 Tbs. fresh lemon juice—1 Tbs. in reserved depending on taste preference.
½ cup extra virgin olive oil
Mash, whip, shake and/or blend the ingredients, until the cheese is dissolved in the liquid. Store chilled and shake well before using. This is best over a softer lettuce such as Bibb, or red or green leaf.

Asian Peanut Dressing
3 Tbs. rice vinegar
1 tsp. EACH soy sauce and chopped ginger or 1/2 tsp. powdered ginger
½ tsp. chopped garlic or ¼ tsp. garlic powder
Pinch EACH ground cumin and coriander
¼ small onion chopped
1 Tbs. EACH creamy peanut butter and oil
¼ tsp. hot pepper sauce –optional
Place all ingredients in a jar and shake until well combined

Yogurt-Fruit Dressing Makes3/4cup
½ cup plain yogurt
1/3 cup blended fresh fruit of choice
1 Tbs. lemon or lime juice-depending on fruit used
1 tsp. EACH honey and Dijon mustard
Puree all ingredients until smooth. Store chilled

Raspberry-Wine Dressing Makes 1 ¼ cups
1 cup fresh or dry pack frozen raspberries
1/3 cup Merlot
1/3 cup oil
1 sliced shallot
2 Tbs. red wine vinegar
2 tsp. honey
Salt and freshly ground pepper
1 Tbs. sour cream—optional
Puree all ingredients until smooth. Store chilled.

Creamy Dressings Each yields about 1 ½  cups

Basic Dressing Recipe
To make these dressings low-fat, use low-fat ingredients. To lower fat content further replace1/2 mayonnaise with ½ avocado pureed.
2/3 cup mayonnaise
1/3 cup sour cream
2Tbs. white wine vinegar
1tsp. EACH Worcestershire Sauce and Dijon mustard
¼ tsp. cracked pepper
Whisk or blend all ingredients. Store chilled.

• For Ranch Dressing substitute cider vinegar. Add ½ cup shredded carrots,1Tbs. chopped parsley,1/2 tsp. EACH sugar, celery flakes and celery seeds and onion powder.
• For Green Goddess Add ½ clove garlic crushed and 3 Tbs. EACH chopped scallions and parsley
• For Russian add 1/3 cup chili sauce, 2 Tbs. EACH chopped pimento OR pepper, and celery and another tsp. Worcestershire Sauce
• For Creamy Italian add 1 tsp. roasted garlic, 2 Tbs. minced onion,1/2  tsp. EACH dried oregano and basil, or ¼ cup of EACH chopped fresh. Shake or whisk well.

These are just the basic dressing recipes, but there are enough variations included to give you a springboard to finding ways to individualizing them or moving on to create your own. Have fun and Happy Salad Days ahead. Any questions—just contact me and please join us next week.

Jul 2

SUMMER VEGGIE SALAD SIDES

Outdoor meals and/or cold or semi-cold ones, in general, have a “fun” connotation. We look forward to sampling side offerings, ideally lively combinations, which add zing by providing a sharply contrasting taste. These dishes often make you remember that meal.  I’m talking about a healthy vegetable or fruit based dishes with low impact on the caloric intake. Perhaps that fact increases our enjoyment, but most accompanying sides are eagerly anticipated, and quickly consumed.

The funny thing about cold or semi-cold meals, especially if served and/or cooked outdoors, is that we get the featured item on our plates, a burger for example, and immediately look around for other foods to add on. If we were inside, we’d probably calculate the carbs and protein in the burger, and limit portions of the other offerings, focusing on veggies. Outdoors, we think nothing of second helpings. This is why these accompaniment recipes are so helpful. They can satisfy that desire to eat more.

Accompaniments have other attributes too.  Many pickled and made into salads, simply dressed with oil and vinegar will remain stable and safe in hot weather.  Most have a pleasant, crunchy texture and chilled, provide a nice contrast to the other foods being served.  All the recipes below are easily prepared and can be made ahead.

Moreover, they are rather inexpensive to make and I’ve included the shelf life for most. Anyone who’s shopped for produce recently knows that the prices per pound now rival that of many meats. Add a large tomato to a head of lettuce and the “simple “salad costs than most cuts and the individual item pricing is topsy-turvy. Easily grown, prolific ‘garden’ vegetables like cucumbers are at ’boutique’ cost, nor are prices projected to lower by summer.

So what’s a meal planner to do to keep interesting fresh side dishes on the menu without it costing? One solution is to study the produce section and try to find things that haven’t skyrocketed. Regular carrots, for example, cost little, are tastier, more versatile than the dwarf variety and make a great slaw. Compare the prices on all greens that are salad friendly. They’re usually interchangeable. For advice see my post for April 23, 2020. Try to find new uses for other items too. One small zucchini, for instance, sliced paper thin goes a long way as an ingredient.

Another solution is to cut down the amount of lettuces or bedding greens, by using frozen vegetables to form the base of the salad. They cost less and go much further. Cut green beans, and broccoli are good selections. Snow peas and edamame are great “fillers”. Canned beets or asparagus are useful salad bases too. Properly presented side salads built around these ingredients, with harmonious dressings, become clever creations, not economic measures.

I’m listing favorite suggestions for these kinds of salad solutions below, with dressing suggestions but please don’t forget all foods have limited tolerance for amount of time they can sit outdoors. Stay safe-check the dishes frequently and don’t save any leftovers which seem ‘iffy’.

RECIPES
Mushroom Salad: Serves 6
1 lb. button mushrooms
2 Tbs. oil
2 Tbs. white vinegar
2 Tbs. olive oil
2 tsp. red wine vinegar
2 tsp. honey
2 tsp. Dijon mustard
Clean the mushrooms by wiping with a damp cloth and snap off stems. Save for another use or cook with caps. Toss mushrooms with the next 2 ingredients and bake on a foil lined sheet in a 350 deg. oven until they release their juice, about 5 min. Mix the other ingredients.to make a marinade. Drain the mushrooms, cool and toss with the marinade. Allow flavors to meld in the refrigerator several hours or overnight. Serve at room temperature. Keeps for several days chilled, but discard after serving.

Chinese Cucumber Pickle: Serves 4
1 lg. (at least 10 oz.) cucumber
1 jicama about 3/4 lb.
1 small carrot in 2 inch matchsticks
2 Tbs. sugar
2 Tbs. vinegar—preferably rice but white or cider will do
1 clove garlic-chopped
¼ tsp. each cayenne pepper and salt
Cut the cucumber in half lengthwise, seed it and slice in ½ inch pieces. Peel and cut the jicama in ½ inch dice. Spray or heat oil in a skillet over medium heat until sizzling; add vegetables and toss until cucumber is bright green. Add other ingredients and stir to incorporate. Chill in glass or plastic for at least 3 hrs. before serving. Keeps for several days chilled, but discard leftovers.

Melon Salsa: Serves 4- 6
½ cantaloupe- meat cut in 1 inch cubes
½ green bell pepper in ½ inch dice
1 small onion halved lengthwise and thinly sliced
½ tsp . lime zest
1 Tbs. fresh lime juice
1 Tbs. chopped fresh min.
1 Tbs. fresh mint leaves—a few extra for garnish
Toss all the ingredients in a salad bowl and chill for 30 min. before serving to let flavors meld
NOTE: Especially good with other meats than beef. Serve at once.

Pickled Red Beet Salad; Serves 4
15 oz. can sliced beets– drained, juice reserved
1 small onion halved lengthwise and thinly sliced
2 Tbs. cider vinegar – or to taste
1 tsp. sugar- or to taste
4 large leaves of red leaf lettuce or baby spinach
Dressing of choice*
Pour beet juice into a saucepan. Add vinegar and sugar tasting and adjusting until desired sweet-sour flavor is reached. Add beets and onions, heat through and let cool. Place in a covered container and marinate at least 2 days. Tear lettuce into bite-sized pieces, divide among plates and mound drained** beets and onions on top. Drizzle or dollop dressing, depending on consistency, over all.
*Suggested dressings; a Raspberry-nut vinaigrette drizzled over OR topped with dollops of
1/3 cup sour cream with 1Tbs. vinegar and 1 tsp. sugar –or quantities to taste-mixed in
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Onions Rosemary: Serves 4-6
14oz. bag frozen pearl onions thawed OR 1 lb. fresh, skinned
1 Tbs. oil
2 tsp. powdered rosemary
Fresh rosemary for garnish – optional
If using fresh onions drop into boiling water for about 2 min, until water returns to a boil; drain and dry. Pour oil on a foil lined baking sheet; roll onions in oil to cover and sprinkle with rosemary, rolling to make sure they’re covered. Roast in a preheated 400 deg. oven for 15 – 20 min until beginning to brown. Serve at room temperature. If making ahead, store chilled. Add to salads or serve alone. Serve within 2 days and discard leftovers.

Pickled Baby Corn: Serves 4-6
(2) 12 oz. jars of baby corn cobs
1 whole roasted red pepper (from a jar) halved crosswise and julienned
1/3 cup green “salad” or chopped olives
1 Tbs. oil
1 tsp. white vinegar
½ tsp. Dijon or spicy brown mustard
½ tsp. honey
Pinch turmeric—optional

Fresh ground black pepper to garnish
Place first 3 ingredients in a salad bowl; whisk next 5 together and pour over the corn mix. Toss gently and add a bit of the reserved corn juice if dressing seems stiff. Chill to marinate, tossing occasionally until ready to serve. Garnish with pepper. Keeps for weeks chilled, but discard after serving. Can be served with/on a lettuce.

TOMATOES 2 WAYS
Tomatoes Basil: Serves 4
2 large “beefsteak” tomatoes OR 3 medium ones—ripe
1 Tbs. oil
1 tsp. garlic powder – or to taste
Salt to taste
2 tsp. dried basil OR
1 Tbs. chopped fresh basil leaves
Core and cut tomatoes in 1 inch dice . Toss gently with the other ingredients and ½ the fresh basil, if using.  Marinate, chilled, for at least an hour, tossing occasionally. Serve garnished with the rest of the fresh basil. Serve at once.

Pennsylvania Dutch Tomatoes: Serves 4
2 large “beefsteak” tomatoes or 3 medium ones
1 ½ Tbs. cider vinegar
1tsp. sugar
½ tsp. salt
½ tsp. black pepper
Peel tomatoes by plunging in boiling water for a few seconds. Remove the cores and cut each tomato into 4 thick slices. Begin layering slices in a flat bottomed dish or soup plate and top each layer with a bit of vinegar, then salt pepper and sugar, ending with the seasonings . Chill for several hours to marinate. Serve at once.

Carrot Slaw; Serves 4
4 medium-small carrots
1/3 cup raisins dried cranberries or blueberries—optionally plumped in water
¼ cup chopped toasted walnuts- optional
¼ head of iceberg lettuce
Choice of dressing*
Peel carrot skins and using a vegetable peeler, slice them one half the length at a time, into a “slaw”. Toss with the dried fruit and set aside. If not using right away, keep chilled Cut the

lettuce into very thin slices and then cut them in half lengthwise, removing the tough core pieces . Arrange the lettuce equally on 4 plates. Toss the carrots with choice of dressing and divide among the plates. Garnish with nuts.
*This salad goes well with several dressings. French, Peppercorn Ranch, Vadalia Onion, Cole Slaw, Caesar Raspberry vinaigrettes.

Green Bean and Mushroom Salad: Serves 4
8oz. frozen cut green beans
4 oz. sliced raw button mushrooms or a 4oz. can mushrooms sliced or stems and pieces-drained
1 small onion halved and thinly sliced – optional
4 large Romaine leaves, optionally torn into bite-sized pieces
¼ cup balsamic vinaigrette dressing OR 3 Tbs. balsamic vinegar + 1 Tbs. oil
Cook the beans as per package directions until just crisp-tender; drain and toss with mushrooms, onions if using, and balsamic dressing Marinate chilled for at least 2 hours . Toss with the Romaine pieces and serve or optionally line each plate with a Romaine leaf cut in half and mound bean mix on top. Garnish with chopped chives, fresh or dried parsley, cilantro or dill.

Tomato -Watermelon Salad: Serves 4
1 slice of watermelon half about 1 inch thick–rind and seeds removed– cut in ¾ inch cubes
1 medium tomato – in large dice
5-6 green leaf lettuce leaves – torn in bite-sized pieces
Orange dressing*
¼ cup Feta or blue cheese crumbles – optional
Make dressing a day ahead and chop vegetables just before assembling salad. Toss all ingredients together with the dressing and serve from a bowl or on plates garnished with the cheese if using.
*Orange Dressing
3/4 cup orange juice
1Tbs.poppy seeds
2 Tbs. oil
Sugar if needed
Slowly boil the juice and poppy seeds together until the juice reduces to about ½ cup; add oil and sugar if needed. Allow to cool and store covered, chilled at least 1 day. Shake well and toss with salad ingredients just before serving.

Jun 11

ADAPTABLE VEGETABLE SIDES

Last week I wrote that one of the best things about kabobs is how quickly they cook and serve but, when planning a meal,  that can also be one of the worst things about kebobs, especially if vegetables aren’t part of their composition. One of the most important parts of a healthy meal is the vegetables, I’m talking those things mothers are famous for making children eat—beans peas, broccoli.

They’re as necessary for outdoor meals as for indoors but with a larger piece of meat, whether grilled or oven roasted, it’s easier to pick side dishes which will be timed to the meat. This can be tricky with smaller cuts of meat but it’s particularly so with kebobs because they require constant attention to keep the different ingredients cooking at the same rate.

The solution is to choose vegetable dishes which can be prepared ahead and ready before the meat is cooked. For indoor meals, many sides can be cooked in advance and reheated in the microwave, but when eating outdoors, it’s better to select vegetable sides which present well at room temperature.

Below are 14 examples of dishes which solve the timing problem, including salads, because they also work here, just add a loaf of good artisan bread.  I’ve tried to pick vegetables not normally on kebobs to avoid repetition. The asparagus can be dressed in many ways and the other recipes can be adjusted to your taste. Do try changing the seasonings or ingredients, you’ll find it’s fun and can make the meal more interesting.

Vegetables are very adaptable and forgiving. They get on well together even ones that seem to compete, as proven by any 3-bean salad which will accept numerous sauces and dressings. So if you’re stuck for something to serve, grab a bag of frozen veggies, cook them to crisp tender and add a bit of salad dressing from the pantry—whatever suits your mood and you have a new creation with no one the wiser. As I always say; “Experiment on your own” You’ll have a lot more fun in the kitchen if you do.

RECIPES

Greek Salad: Serves 4

1 lg. cucumber—quartered lengthwise seeded and cut in 1/2inch chunks

1 green bell pepper in ½ inch dice

4-5 green onions (scallions) white and light green parts in ½ inch slices

¼ cup sliced Kalamata olives OR (1) 4 oz. can sliced black olives

6 oz. feta cheese crumbled

1/3 cup olive oil

¼ cup lemon juice

1 Tbs. chopped fresh oregano

Gently toss the vegetables in a bowl. If not serving at once drizzle with half the lemon juice and chill. Just before serving, add the rest of the juice, drizzle with the oil, gently toss and sprinkle with the cheese, Garnish with the oregano.

Bell Pepper Salad: Serves 4

1 EACH red, green and yellow pepper in julienne

 4 oz. can of black olive slices – drained

2 Tbs. capers

1 ½ Tbs. balsamic vinegar

2 Tbs. canola oil

2 Tbs. chopped fresh basil leaves – Thai if possible

Mix all the ingredients in a bowl and gently toss. Chill at least 2 hrs. Serve at room temperature garnished with basil.

Peas with Lettuce and Mint: Serves 4
10 oz. peas-frozen is fine
1 cup thinly sliced romaine lettuce

½ cup chicken broth
3 Tbs. chopped fresh mint + a few leaves for garnish
Salt and pepper
Bring broth to a simmer in a saucepan. Add peas and cook about 4 min. until crisp tender. Add lettuce and chopped mint. Stir just until heated through. Season to taste and remove from heat.

Summer Pea Salad: Serves 4

½ lb. snow peas or sweet pea pods

1 oz. can sliced water chestnuts OR 8 oz. can bamboo shoots

1 Tbs. toasted sesame seeds

3 tsp. soy sauce

3 tsp. dark sesame oil

2 Tbs. olive oil

Cook the peas in boiling water until crisp tender 1-2 min. Rinse in cold water and drain on paper towels. Drain liquid from canned shoots or chestnuts. Whisk liquids in a bowl, add vegetables and gently toss. Chill at least 30 min. to meld flavors, gently toss again and serve garnished with toasted sesame seeds .

Green Beans and Salsa: Serves 4

½ lb., whole green beans

½ cup salsa – optional degree of heat

¼ tsp. garlic powder added to salsa

2 tsp. oil

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1 tsp. lemon juice

1 Tbs. toasted slivered almonds

Cook the beans in boiling water until tender 3-5 min . Rinse under cold water, drain well, gently toss with oil and lemon juice and chill until cold. When ready to serve, plate beans in 1-2 layers aligned, and spread salsa across them. Garnish with nuts.

Asparagus: Serves 4—allowing 4-6 spears per person depending on size

Asparagus
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  size 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 or slices of Parmesan cheese.

Eggplant and Yogurt: Serves 4
3 slender eggplants – about 1 ¾ -2 lb. total weight-unpeeled
2 Tbs. chopped fresh mint divided—1/2 tsp. reserved
½ cup plain yogurt
1 tsp. paprika
3 Tbs. oil
Salt and pepper to taste
Cut eggplants into ¼ inch rounds and place on a baking sheet. Boil or grill until tender and slightly brown, turning once, about 4 min. – plate in a circular pattern and allow to cool. Mix yogurt, oil, paprika, 11/2 Tbs. mint, salt and pepper in a bowl. Pour the dressing over the eggplant and garnish with the ½ tsp. of mint. Let stand for at least 30 min. to meld flavors.

Sesame Carrots with Celery Root: Serves 8

1 lb. carrots-peeled and julienned
1 lb. celery root (celeriac) –peeled and julienned.
1 Tbs. butter
1 Tbs. Black sesame seeds
1 Tbs. Sesame oil
1 Tbs. white sesame seeds toasted.
1Tbs. Lemon juice
½ tsp. salt
Brown butter in a pot, add vegetables, toss to coat and stir until crisp tender about 10 min. Add the remaining ingredients and toss to coat well. Saute about 2 min.to blend flavors.

Broccoli and Carrots: Serves 4

8 oz. broccoli flowerets- – frozen is fine

8 oz. carrots peeled and cut into matchsticks

2 tsp. powdered ginger

1 tsp. powdered garlic

2 Tbs. oil

2 tsp. poppy seeds

2 tsp. frozen orange juice concentrate

Boil vegetables together until crisp tender about 5 min. Drain well. Mix other ingredients to make dressing. Gently toss vegetables with dressing and allow to marinate a few hours.

Rabe, Leaf Spinach or Kale:  Serves 4

1 lb. bunch—possibly more depending on appetites

1 Tbs. oil

1 Tbs. chopped jarred garlic

Salt to taste—optional

Cut the heavy woody bottom stems off the vegetables. Plunge them into boiling water for about 5 sec. until they turn bright green. Rinse under cold water and drain. Heat oil in a skillet over medium heat until just sizzling; add drained vegetables and garlic and toss until just crisp tender- about 5 min. –less for spinach. Serve at room temperature with salt to taste.

NOTE: The flat leafed spinach found in salad packages is too delicate for this dish.

Baby Zucchini with Squash Blossoms: Serves 6
1 lb. baby zucchini-cut lengthwise into 6 wedges
1 ½ tsp. chopped fresh lemon basil-or fresh lemon balm
3 Tbs. butter- divided
18 squash blossoms
salt-Kosher preferred
Saute zucchini in 1 Tbs. butter until crisp tender, about 2 min. Stir in herbs and salt, stir to mix and spoon onto a serving plate. Melt remaining butter in the pan and sauté squash blossoms about 2 min. but don’t allow to wilt, about 4 sec.  Serve on top of zucchini.

Zucchini Torte: Serves 4-6
1 large onion-diced
1 ¾ lb. zucchini-about 3 large-grated
3 garlic cloves-minced
3 Tbs. jalapenos-seeded and chopped
5 Tbs. butter-divided
2 tsp. ground cumin
Salt
(3)11inch flour tortillas
12 oz. Monterey Jack cheese-grated
Melt 3 Tbs. butter in a skillet and sauté the onion and cumin about 9 min. until tender. Add zucchini and garlic and cook about 14 min. until mixture is dry and tender. Season with salt, add jalapenos and cook 2 min. Spoon into a bowl.  Place 1 tortilla on an oiled plate, sprinkle with ¼ of the cheese, spread with half of the zucchini mix and ¼ more of the cheese. Cover with a second tortilla and repeat layering. Top with third tortilla and press down to compact it. Melt 2 Tbs. butter over medium heat, in a heavy 12 inch skillet. Slide torte into skillet, cover and cook about 4 min. until bottom is golden.  Slide torte onto the plate using a spatula, invert into skillet and cook uncovered until bottom is brown about 4 min. Transfer to a plate and allow to cool at least 5 min. Can be served at room temp or slightly reheated in a microwave. Serve cut into wedges.

Potatoes Seaview: Serves 4-6
3 large all-purpose potatoes—cylindrical ones are best- thinly sliced
2 Tbs. butter – melted
Line a cookie sheet with foil. Lay the potatoes out in rows accordion fashion, leaving a wide foil margin. Drizzle with butter and broil until golden. If serving later, tent foil over potatoes and rewarm in oven when ready. To serve separate into 6 inch sections with a spatula to plate. Serve hot.

Sweet Potatoes Seaview: Serves 4-6
Substitute 2 large sweet potatoes or yams for the other potatoes and follow instructions above but bake in a preheated 400 deg. oven until potatoes begin to look dry, before browning. Drizzle with 2-3 Tbs. maple syrup and continue cooking until glazed. These don’t re heat as well as the white potatoes do.

Jun 6

SH0RTCUT DINNER RECIPES MAKE RELAXED MEALS

Shortcut dinner recipes are favorites of busy people all year, but when the weather heats up, they’re everybody’s go-to. These are recipes modified, primarily, to make the cook’s kitchen time easier, and more comfortable. They aren’t necessarily faster, but they achieve the desired dish with less effort. After all, nothing is quicker than sautéing or pan broiling a chicken tender or fish fillet and making a pan sauce but it does require standing over a hot stove, which can be tedious even with air-conditioning.

Creating a shortcut recipe often involves adjusting ingredients, usually altering prep and, almost always adapting cooking methods. Frequently, microwaving becomes involved for at least part of the cooking. However it’s achieved, three things are required of the finished product. It must mirror the original in taste, texture and appearance. The Popovers and Sherbet do this. If it’s a new creation, then it must fit seamlessly into its category. The Chocolate ‘Crazy’ Cake and My Key Lime Pie are examples of this.

Below are 16 shortcut recipes for you to see. Most are from other sources, some are general knowledge and a few are my own. Several may seem inappropriate going into summer, but I’ve included notes to make them seasonal. If you study them, you’ll begin to see patterns emerge which you can relate to some of your favorite recipes and find ways to shortcut them.

If you try them you’ll never go back to the original recipes. Popovers, reputed to be so difficult are a cinch now; spaghetti sauce in half an hour? And the chocolate cake not only doesn’t need beating, it doesn’t need eggs or shortening either making it truly low-cal-about 146 cal. per portion.

RECIPES

Quick Popovers:

Yield 8
2 eggs
1 cup flour
1 cup milk
Combine ingredients and mix well. Fill greased custard cups or popover tins* ¾ full. Place in a cold oven and bake at 450 deg.30 min. DON’T PEEK or they won’t rise!
*NOTE: Regular muffin tin cups aren’t deep enough to allow the dough to rise to the point of forming the large central air bubble which is the hallmark of popovers. They will still be good but they won’t have the hollow center or be so light.

Flour Tortillas

Quick Crackers or Dippers-Cut a 3-4 inch. diameter circle in the center of a 10 inch flour tortilla and divide it into 6 wedges. Cut the remaining ring in 1 ½ inch segments. Place the pieces on a cookie sheet, lightly spray with oil and sprinkle with seasonings of choice-salt, garlic powder, paprika etc. Bake at 300 deg. until dried and crisp-about 10 min.
Pizza Crust– Tortilla size depends on servings. Lightly brush one side of a flour tortilla with water and press a second on top. Build the pizza as per usual with desired ingredients, leaving a 1 inch margin. Bake at 425 deg. for 12-14 min. until bubbling and golden.

SOUPS: In summer, as in winter, soups make great meals when paired with sandwiches and/or salads. Top: Try the popovers. The recipes below are from The Complete Book of 400 Soups by Anne Shesby

Cucumber Bisque:

Serves 4
3 large cucumbers, seeded and sliced but not peeled
1 small onion-diced
4 cups chicken stock
(4) 4-5 oz. salmon fillets or 16 large shrimp-optional
Salt and pepper
Sour cream for garnish-optional
Chopped chives for garnish
If using, poach the salmon or shrimp in boiling water until cooked-the salmon about 8 min. and the shrimp about 4 min. (or buy cooked) Peel the skin off the salmon or clean the shrimp, leaving tails on and chill. Boil the vegetables in the broth until soft, about 15 min. Blend until smooth and add salt and pepper to taste. Serve in bowls with seafood on top, garnished with sour cream and chives or, if not using seafood, just cream and chives.

Arugula and Blue Cheese Soup:

Serves 4
8 oz. arugula leaves—any heavy spines removed
5 oz. blue cheese
2 ½ cups chicken or vegetable stock
2/3 cup light cream
Heat stock and add arugula until leaves wilt about 3 min. Crumble the cheese into the pot and stir until it starts to melt. Blend the mixture until smooth. Return the mixture to the pot and stir in the cream, heating only until well incorporated. Remove from heat and chill. Stir well and serve cool, garnished with chives or paprika. Don’t refrigerate long or cheese will congeal and change the texture.

Bean, Tomato and Pesto Soup:

Serves 4
(2) 14 oz. cans lima beans rinsed and drained-or a white bean, but no other colors
¼ cup tomato paste
1/3 cup pesto
3 ¾ cups chicken or vegetable stock
Sour Cream for garnish
Place all ingredients but cream in a pot and simmer gently about 8 min. Blend the soup until slightly chunky and chill. Serve swirled with dabs of cream.

MAIN DISHES

Tuscan Bean Salad:

Serves 2—For more, simply double (leftovers make good brown bags)
(1) 6 oz. can of tuna- drained-solid or chunk white preferred—oil or water optional
(1) 15 oz. can cannellini beans – or navy or Great Northern white beans – drained
2 Tbs. salad or canola oil
1Tbs. balsamic or red wine vinegar
1 Tbs. Dijon mustard
1 tsp. lemon juice
¼ cup fresh basil leaves-chopped or 1 tsp. dried
Oregano-to taste- optional
Whisk the last 6 ingredients in a bowl. Rinse the beans under running water and drain. Stir in the drained tuna. Allow to stand a few minutes for the flavors to meld and/or refrigerate up to 8 hrs.

Spaghetti:

There are as many recipes for spaghetti as there are for tuna salad. This is my own quick version with two twists I learned in Italy. The first is in the recipe, the second is the use for it below.*

1 lb. sausage or turkey sausage roll

(1) 28 oz. can crushed tomatoes

2 Tbs. oil

2 small carrots, peeled and sliced thin (1/8 to 1/16 inch)*

½ cup raisons

2 tsp. garlic powder – or to taste

2 tsp. dried oregano

2 tsp. dried basil

1 tsp. pepper and salt to taste
Crushed red pepper flakes to taste-optional

1 lb thin spaghetti or angel hair pasta.

Grated Parmesan

In a stockpot, over medium heat, brown the meat in the oil, when all pink in gone, add all the other ingredients, but the pasta, Simmer about 40 min. until the sauce reduces a bit and the carrots are very tender. Cook the pasta in a separate pot just to al dente. Drain and put in the pot with the sauce, toss briefly, THEN turn the contents out into a serving bowl. Pass the Parmesan.
Spaghetti sauce freezes beautifully, so make extra if you wish, and freeze it in separate containers of the size your family needs for a meal, or in single servings for quick kid’s meals. If not thawed, put a few tablespoons of water in the saucepan as you start to reheat it to avoid sticking, but once it’s thawed, it can heat while the pasta cooks.
*A favorite cold meal for Italians is Spaghetti Pie and it’s a handy use for leftovers as well. In fact it started with farm wives frying the leftover dinner pasta into a ‘cake’ which they could slice and place in the lunch pails of the men working the fields.
1)Toss the pasta with the sauce and for each ½ lb. mix in 1 egg lightly beaten
2) Store chilled overnight
3) Choose a skillet that will hold the pasta, compacted, to almost its full depth
4)Pour at least 2 Tbs. oil- more for larger pans-into the skillet and swirl.
5) Heat the skillet until a piece of pasta sizzles when dropped into it. Pour in the pasta and place over low flame
6)Allow the pasta to stay on the heat, undisturbed until the bottom loosens and the top is firm
7) Invert the pie twice, so it’s plated top side up
8) Chill and slice in wedges to serve.

Salad Nicoise:

Serves 4-6 Ideally this should be made with grilled Tuna steaks thinly sliced, and all fresh vegetables but canned works well. Just be sure the tuna is solid white Albacore.

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¾ lb. redskin or new potatoes—OR (2) 15 oz. canned tiny whole potatoes- drained

¾ lb. whole green beans—10 oz. bag frozen whole green beans or cut will do

4 hard boiled eggs – peeled, halved lengthwise and chilled

1 large red or Bermuda onion in fairly thin slices

3 large or 4 medium tomatoes peeled (optional) cut in medium slices and chilled

(1) 2 oz. can anchovy fillets drained oil reserved for dressing

(1) 5 oz. can colossal pitted ripe olives – drained

(2) 7 oz. cans solid white Albacore Tuna in water – drained

Kosher salt

White wine

Dried tarragon

Fresh ground black pepper

Cut the potatoes in quarters, or halves, depending on size. Boil them separately or together with the beans until the potatoes are done and the beans still crisp @ 10 min. Drain well, run under cold water to stop the cooking and cool.(Microwave the beans as package directs and drain the potatoes) Place the potatoes and beans in an oblong container, so they can spread to marinate, with ½ cup white wine and 2 tsp. dried tarragon. Allow to marinate at least ½ hr. or all day. Separate the lettuce leaves, wash well and allow to air dry. Cover a large platter with the leaves. Pile the tuna, topped with the anchovies in the center, and attractively arrange the other ingredients, in separate sections, in a surrounding circle. Sprinkle with the salt and fresh pepper.

DRESSING RECIPE

Wisk all ingredients together well

4 Tbs. minced shallots – onions will substitute

2 Tbs. dry mustard powder-OR 1Tbs. prepared hot mustard

5 Tbs. red wine vinegar

3 Tbs. fresh lemon juice

2 ¼ cups olive oil plus the oil from the anchovies

2 tsp. dried tarragon

Taste and add some of the marinating white wine if it won’t dilute too much

Marinating Made Easy
One easy way to cut marinating time, is to start the meat or fish, marinating in a plastic bag in the refrigerator at time of purchase. If it’s to be used at a later date, freeze the bag, marinade and all. The time needed to freeze and to thaw, usually is enough to marinate. If the recipe requires overnight marinating, refrigerate it for a few hours before freezing. If using this technique to marinate lamb or veal cook the meat partially frozen, because when those meats thaw, they release their juices and tend to dry and toughen.

SIDES

Microwave Ratatouille: Serves 2-Slice 2 medium zucchini and/or yellow squash and 2 small onions into a microwave safe bowl. Top with 1 Tbs. oil, and ½ tsp. lemon pepper. Microwave 3 min. Add ¾ cup salsa * or (½) 15 oz. can diced tomatoes or an equal amount of peeled, chopped fresh tomatoes, and a sprinkle of red pepper, if desired, and microwave an additional 2 min. Optionally tip with grated cheese.

Spinach Tart: Serves 4- (2) 10 oz. boxes, chopped spinach. Drain, put in a greased pie plate or shallow casserole. Mix with 2 raw eggs and 2 packets chicken or beef flavored bouillon granules. Top with a sprinkle of nutmeg, and bake along with meat .for 30 min. at 250 degrees, or 20 min at 350 degrees. Can also be microwaved for 1 ½ min. on high

DESSERTS

My Easy Plum Sherbet: Serves 4-This can be done with any fruit
(1) 30 oz. can of purple plums, pits removed, OR any other canned fruit
Pinch ginger-optional OR seasonings appropriate to the fruit used
Process the fruit to a puree, adding enough syrup to get the proper texture-more equal cream than water. I use all of it with plums, but not with pears. (Save any extra syrup to flavor a granita.)
Place the puree in a sealed container, freeze to almost firm. Reprocess until the mixture lightens in color and becomes very smooth. Refreeze.
For ‘creamier’ texture stir in about ½ cup whipped topping before refreezing.
Keep sealed in the freezer. Keeps as long as a commercial product.
NOTE: This can be made into an elegant dessert by punching a hole in the center of a scoop with a wooden spoon handle and filling it with a complimentary flavored liqueur.

My Key Lime Pie

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

(1) 9 inch baked pie shell. Home made or purchased, regular or graham cracker.

(1) 14 oz. can Sweetened Condensed Milk MIXED WITH
About 2/3 cup sour cream-sufficient to equal 2 cups

½ cup fresh Key Lime juice OR see above

1 Tbs. lime zest

½ envelope unflavored gelatin
Whipped cream, extra lime zest or chopped mint leaves for garnish
Soften the gelatin by soaking 5 min. in the lime juice. Combine the condensed milk, sour cream and zest in a bowl. Dissolve the gelatin by heating the lime juice 30 sec. in the microwave. If it doesn’t dissolve

easily, heat it an additional 5 sec. or so, but be sure it is completely liquid before proceeding. Add the lime juice with gelatin to the bowl with the milk, sour cream and zest. Wisk well to incorporate. Pour the filling mixture into the pie shell and chill at least 2 hours until well set. Serve garnished.

Crazy Cake:

Serves 14-16
1 ½ cups flour
1 cup sugar
1tsp. baking soda
Pinch salt
3 Tbs. baking cocoa
1 Tbs. vinegar
3 Tbs. oil
1 tsp. vanilla
1 cup water
Sift the first 5 ingredients, the dry ones, into an ungreased cake pan. With the back of a soup spoon, make 3 depressions into the top of the mixture. Pour each of the next 3 ingredients into a depression. Then pour the water over the top and mix well with a fork until batter is completely incorporated and smooth. Bake at 350 deg.35-40 min. until a toothpick comes out clean. Cool before slicing. Can be left in the pan or plated, iced or plain; 1/2 cup chopped walnuts or chocolate chips can be added to the batter. Recipe doubled makes a sheet cake or 2 layers. Keeps well.

 

 

 

 

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