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Posts from the ‘Side Dish’ Category

Jan 3

LEFTOVER MAKEOVERS

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

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

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

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

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

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

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

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

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

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

RECIPES
BEEF

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

1 red bell pepper cut in julienne

12 baby carrots cut in half lengthwise

1 large onion cut in julienne lengthwise

1 broccoli crown separated into flowerets

2 ribs celery in 1 inch diagonal slices

1 cup pea pods OR snow peas

1 small can water chestnuts sliced

4oz. sliced fresh button mushrooms

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

3 cloves garlic mashed OR 2 tsp. garlic powder

1/8 tsp. red pepper – if needed

1 Tbs. oil

1 Tbs. Soy Sauce

1 Tbs. Teriyaki Sauce

2 Tbs. Oyster Sauce OR Teriyaki Marinade

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

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

2 Tbs. butter

2Tbs. oil

1 medium onion halved and sliced very thin

2 cloves minced garlic or 2 tsp. jarred

1 envelope beef bouillon granules

1 cup water

1 Tbs. cornstarch

¾ cup red wine

2 Tbs. brandy

Ground pepper

Kosher salt

1 tsp. tomato paste or Kitchen Bouquet

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

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

PORK

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

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

2 tsp. chili oil *

2 Tbs. Teriyaki Sauce

2 Tbs. Soy Sauce

½ cup orange marmalade

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

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

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

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

4 Tbs. butter

1 large onion sliced

¼ tsp. ground cloves

2 large apples cored and quartered lengthwise

½ tsp. sugar

1 cup apple juice

1 envelope chicken bouillon granules

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

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

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

POULTRY

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

1 red bell pepper julienne

1 green bell pepper julienne

2 medium onions halved and sliced thin

3 Tbs. cooking oil

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1tsp cumin

Salt and pepper

(8) 8” flour tortillas

(1) 8 oz. jar salsa

(1) 8 oz. container guacamole

1 cup sour cream

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

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

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

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

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

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

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

½ cup Riciata** OR equal amount green salsa

½ cup sour cream

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

1 small onion, halved and sliced thin

1 small green bell pepper in ¾ inch pieces

2 tsp. oil

1/8 tsp. lemon pepper

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

4 oz. can mushroom stems and pieces (optional)

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

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

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

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

HAM

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

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

2 eggs beaten

2 plum or small tomatoes in large dice

1/3 cup green bell pepper diced

¼ cup diced onion

1 ½ tsp. Dijon or Spicy Brown mustard

1 ½ tsp. Worcestershire sauce

½ cup cream sherry

½ cup light cream

½ cup bread crumbs

2 Tbs. melted butter

Paprika and parsley to garnish

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

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

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

9 lasagna noodles

1 box frozen chopped spinach thawed and drained

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

2 tsp. minced jarred garlic

8 oz. creamed cottage cheese

8 oz. shredded Cheddar cheese or sharp cheese

4 1/2 Tbs. butter

4 1/2 Tbs. flour

2 1/2 cups milk

½ cup grated Parmesan cheese

4 oz. shredded Mozzarella cheese

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

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

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Nov 22

LUSCIOUS TURKEY LEFTOVERS

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

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

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

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

RECIPES

Turkey a la King Pierre: 

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

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

Turkey Curry: 

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

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

Turkey in Orange Sauce –

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

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

Chicken with Olives:  

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

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

Turkey with Mushrooms in Cream Sauce:

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

Turkey with Sundried Tomatoes and Sour Cream:

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

Turkey Divan:

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

Turkey with Walnuts (Tetrazzini): 

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

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

Ravioli with Lime-Balsamic Dressing:

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

Italian Chicken (Turkey) Bundles:

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

Lasagna: 

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

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

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

Leftover Turkey Stir-Fry:

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

Enchiladas: 

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

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

Classic Fajitas: 

Serves 4
2 cooked, boneless, skinless chicken breasts OR 12 oz. cooked turkey or beef for stir fry cut in 2 inch strips
1 red bell pepper julienne
1 green bell pepper julienne
2 medium onions halved and sliced thin
3 Tbs. cooking oil
1tsp coriander
1tsp cumin
Salt and pepper
(8) 8” flour tortillas
(1) 8 oz. jar salsa
(1) 8 oz. container guacamole
1 cup sour cream
(1) 8 oz. pkg. “Mexican 4 Cheese Blend” – or shredded “Monterey Jack”
Heat oil in a large skillet over high heat. Add onions peppers and spices, and if using, chicken. Cook about 8 min., until the chicken is done and its juices run clear, and the vegetables are crisp tender. If using beef, cook vegetables about 4 min and add beef the last 4 or 5 min, so that it browns but stays tender.

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

Meanwhile, cover tortillas with a dish towel, place on a plate and warm in the microwave on high at least 1min—test to make sure they’re warmed through.
Place the toppings – salsa, guacamole, sour cream and cheese on the dining table. Add the warn tortillas, and bring the sizzling meat mixture to the table in the skillet—making sure that it’s on a board or trivet—and let everyone dig in. To eat a fajita—Lay a tortilla flat on your plate, and spoon the meat mixture in a line across the center of the tortilla parallel to you, leaving a 2inch margin on each end. The julienne cuts make this easy. Put on the toppings of your choice—I like them all—and fold those short sides over the filling squaring them off. Then roll the first long side, the one near you, over the filling, then roll the whole thing over on the other side to make a compact  bundle—–and enjoy ! ! !

Turkey, Pear and Pasta Salad:

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

Salad with Grapes:

Serves 4

2 cups cubed (¾ inch) chicken or turkey

1stalk celery thinly sliced

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

¼ cup mayonnaise

¼ cup sour cream

Curry powder to taste

Salt to taste

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

Hot Chicken (or Turkey) Salad:

Serves 6–Freezes*

3 cups cubed cooked meat

1 ½ cups thin sliced celery

1 small to medium onion diced

(1) 4oz. can stems and pieces mushrooms

¼ cup toasted almond slivers

2 Tbs. lemon juice

1 cup Hellman’s mayonnaise

Salt to taste

2 Tbs. sharp cheese

3 Tbs. butter- melted

½ cup toasted croutons –  I like rye bread

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

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

Turkey Hash;

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

Stuffing Soup:

Serves 6

4 Tbs. Butter or canola oil—or a combination

1 large onion chopped

1 carrot sliced

1 stalk celery sliced

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

1 Tbs. dried parsley-or equal amount fresh

3 to 4 cups diced poultry or pork

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

2 cups leftover stuffing

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

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

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

Nov 20

Nov 15

PORTABLE HOLIDAY SIDE DISHES

Thanksgiving was always considered a home centered celebration enjoyed with family and friends, but it’s been evolving to adapt to our busy lifestyle. Instead of heading for a specific house as dinner guests the trend is to gather at a designated home for a communally prepared meal. It’s more in keeping with the origin of the holiday and allows for a greater variety of dishes, even the inclusion of other cuisines.

Although sometimes the organizer makes all the arrangements, more often the event resembles a covered dish supper which raises the problem of space; not only if the kitchen is large enough for all the helpers to move or if there is sufficient working room on the counters, but also the capacity of the appliances, the fridge, oven(s) and stove top. I have a friend who fills the summer drink coolers with ice and asks a few people to bring their counter-top ovens and/or microwaves.

Ideally, the only dinner item to be completely cooked from start to finish in the host kitchen, is the turkey. Everything else should arrive needing only the finishing touches or a short time to cook. Double baked items, like stuffed potatoes are good for this and au gratins are perfect (see posting for Nov. 9, 2017). So are simply cooked vegetables which can be easily reheated in the microwave. There are also a few dishes which can be prepared ahead and quickly cooked in a microwave. My Spinach Pie and Corn Pudding are two of them. Find the recipes along with other portable side dishes in the posting for Nov. 10, 2016. The posting for Nov.3, 2016 may also be of interest, it deals with stuffings which can be made ahead and served with the bird.

Otherwise, you’ll find enough recipes in this posting to fill your Thanksgiving menu, along with directions to make ahead and finish on site at serving time. Most dishes can be made up to three days ahead, and then brought to room temperature before finishing. Of course, if they’re made that day, they won’t need refrigeration. So whether you plan to host or contribute to the holiday meal, make your day more relaxing by doing the work in advance and have a HAPPY THANKSGIVING!

RECIPES

Kale Au Gratin:

Serves 8-Adapted from Try-Foods Intl. Inc.
8 cups kale-heavy stems removed and chopped
2 leeks trimmed and thinly sliced
2 Tbs. butter+ ½ Tbs.
1 cup half and half
2 Tbs. flour
Salt and pepper
½ cup shredded sharp cheese
1/3 cup seasoned breadcrumbs-preferably wheat
Blanch kale in boiling water 2 min. drain, run under cold water, drain again and place in a lightly greased 1 quart casserole. Melt 1 Tbs. of butter in a sauté pan and cook the leeks about 5 min. Transfer them to the casserole. Melt the rest of the butter in the sauté pan, stir in the flour to make a paste and add the milk, stirring until the sauce thickens, then add the cheese. Stir into the kale and leeks, top with breadcrumbs and bake at 340 deg. 15-20 min. until brown and bubbly. To make ahead, reserve crumbs, store chilled, bring to room temperature, add crumbs and bake on site.

Turnips Au Gratin:

Serves 4– From Try Foods Intl. Inc
1 ½ lb. turnips- peeled and thinly sliced*
1/3 cup turnip greens reserved and chopped*
¼ cup finely diced onion
¼ cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper
3 Tbs. seasoned breadcrumbs
Layer a quarter of the turnip slices in the bottom if a greased casserole. Sprinkle with 1 Tbs. EACH onion, cream and cheese, 1/3 of the greens and seasonings to taste. Repeat layers 3 times, topping with remaining cream, cheese and breadcrumbs. Cover and bake 350 deg. 30 min. Uncover and bake 15 min. more until golden. If making ahead, do the second baking before serving.
*Kohlrabi can be used in place of turnips but remember they lose about half their weight in peeling so buy an adjusted amount.

Two Potato Au Gratin:

Serves 6– From Home Journal Cookbook
1 ½ lb. sweet potatoes-peeled and in ¼ inch slices
1 ½ lb. white potatoes in peeled and in ¼ inch slices
2 scallions trimmed and sliced thin
4 Tbs. flour
2 cups skim milk
Salt and pepper
1 Tbs. butter
½ cup grated Parmesan cheese
Boil potatoes in water for about 5 min. until crisp tender, drain. Spoon with scallions into a greased 8 inch square casserole and dot with butter. Combine flour and milk in a saucepan and bring to a simmer, stirring constantly, until thickened, about 5 min. Season to taste and pour over vegetables. Top with cheese. Bake in a 325 deg. oven 20-25 min, until golden and bubbly. If making ahead do the baking just before serving.

Mashed Rutabaga:

Serves 4
1 large rutabaga peeled and cubed
1 medium potato peeled and cubed
2 Tbs. butter
¼ cup or less- whole milk
Salt and pepper
1 tsp. chopped chives for garnish
Boil rutabaga and potato together until soft, about 15-18 min. Drain and mash together with butter, seasonings and just enough fluid to give a silky consistency. Serve garnished with chives. If made ahead reheat gently in the microwave, stirring once and then garnish.

Marbled Mashed Potatoes:

Serves 8.
2 ½ lb. white potatoes
2 ½ lb. Sweet potatoes
4 Tbs. butter-divided
1 ½ cups milk- divided
4 Tbs. sour cream-divided
Salt and pepper
Cook potatoes separately until tender, about 12 min. Mash each separately until silky smooth with half the other ingredients. Place the sweet potatoes in one layer in a greased 3 quart casserole and smooth the top. Layer the white potatoes over the sweet potatoes and smooth the top. Using a knife gently swirl the sweet potatoes up into the white potatoes creating a marble effect. Cover and bake at 350 deg. for 20 min. or until heated through. If making ahead, do this heating at serving time. DO NOT STIR.

Tipsy Sweet Potatoes:

Serves 4
4 sweet potatoes
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½ cup milk
¼ tsp. EACH nutmeg and cinnamon
1/3 cup yellow raisins
¼ cup bandy or bourbon
Salt and pepper
Microwave the sweet potatoes about 6 min. until soft and scoop out the meat. Blend the meat with the remaining ingredients until only a bit of texture remains. Serve hot. Can be reheated in the microwave.

Green Beans Genovese:

Serves 6 – From Try Foods Intl. Inc.
2 lb. whole green beans
1 Tbs. oil
2 cloves minced garlic
3 mashed anchovy fillets
1/3 cup Italian parsley chopped
Freshly ground black pepper
Boil beans until crisp tender, about 7 min., run under cold water and drain. Saute garlic in oil until golden; add beans, toss and heat through, toss with anchovy, parsley and pepper. Serve hot. If making ahead, reserve last 3 ingredients, reheat gently in the microwave and toss with reserved items.

Brussels Sprouts with Walnuts:

Serves 4
1 lb. Brussels Sprouts—bottoms trimmed
1 Tbs. oil
2 tsp. balsamic vinegar
1 tsp. dried rosemary
1/3 cup chopped, toasted walnuts
Roll Brussels Sprouts in oil on a baking sheet, sprinkle with rosemary and roast at 375 deg. for 20min. Drizzle with vinegar and roast 5-10 min. more until tender. Serve sprinkled with walnuts. If making ahead, reserve walnuts, reheat gently in the microwave and toss with reserved nuts

Spiked Carrots:

Serves 6
1 lb. baby carrots-cleaned
1 Tbs. butter
2 tsp. brandy, cognac, or bourbon
1 tsp. brown sugar
Boil carrots 7-9 min. until crisp tender. drain. Saute with rest of the ingredients over low heat, stirring gently for2 min. until glazed. If making ahead, reheat gently in the microwave and garnish with parsley.

Green Beans, Pecans and Blue Cheese:

Serves 4 From Try Foods Intl. Inc
1 lb. green beans cut in 1 inch pieces
½ cup pecans
Salt
1 Tbs. oil divided
1 tsp. EACH Dijon mustard and cider vinegar
2 tsp. grated shallot
1 ½ oz. crumbled blue cheese
Boil beans until crisp tender, about 7 min., run under cold water and drain. Saute pecans in 1 tsp. oil with salt, stirring, about 2 min. Cool on paper towels. Whisk oil, vinegar, mustard and shallots in a bowl,
add beans and toss. Combine cheese with half the nuts, sprinkle over bowl and top with remaining pecans. If making ahead, chill beans and save the last two steps until serving time. Serve at room temperature.

Broccoli with Cranberries, Apples and Almonds:

Serves 8
3 large heads of broccoli separated into flowerets
1 large Granny Smith apple-cored and diced
1 Tbs. lime juice
5 oz. slivered, toasted almonds
1 cup dried cranberries
3 Tbs. Balsamic Vinaigrette-commercial is fine
Marinate apple in lime juice. Drip broccoli into boiling water, turn off heat and leave for 2min. then drain and cool. Toss broccoli, apple with juice, and cranberries with vinaigrette. Top with almonds. Serve at room temperature. If making ahead, chill broccoli with dressing and reserve fruits and nuts to add before serving.




Nov 1

WINTER SQUASH RECIPES

Winter squash is a menu favorite in the U.S. during autumn, with recipes for everything from soup through dessert. Most familiar squash varieties are native to the Americas with the exception of pumpkins, which originated in North Africa. Incidentally, squash is a fruit not a vegetable.

Interestingly, winter squash has remained generally regional to North America, while the yellow and green summer squash were introduced to Europe centuries ago, where they were integrated into several cuisines. The Italians were especially interested in cultivating the green summer squash, which they gave its conventional name’ Zucchini ’. Amusingly, when summer squash became hot topics on menus and in recipes in the latter half of the 20th century, many thought they were imports and that zucchini was an Italian vegetable. In fact, the family relationship between winter and summer squash isn’t often recognized. We tend to think of them as different seasonal foods.

The thing that surprises me is that every foreigner I’ve met, both here and abroad, who has visited the U.S. and tasted winter squash loved it. They knew of pumpkins, but as animal fodder, not table food. When I lived in Italy, I was often asked about the spice mix used in most squash dishes (which is really ‘Pumpkin Pie’) because it’s so far from their taste palette. I wondered then, why winter squash had remained so regional. Perhaps with the increasing availability of imported ingredients from other countries and the rise of ‘Fusion Cuisines’, winter squash will spread its wings.

There are many varieties of winter squash, Hubbard, turban, delicata, spaghetti, banana to name a few, in addition to the two mentioned below. One of the most convenient things about working with winter squash is that, like summer squash, the meat can be used interchangeably. The thickness of the rind determines suitability for dishes according to cooking method. Butternut, with its thin skin and smaller seed cavity is easier peeled and yields more meat for soups and casseroles. Acorn has a thicker rind and is preferred for roasting and stuffing.

Squash is full of beta-carotene. Choose the ones with the darkest rind, they have the highest levels. Those levels will increase over a month, if the squash is stored in a cool, dry place. So take advantage of the harvest season and try some of these recipes and remember a garnish of toasted, chopped nuts or seeds like sesame, pumpkin and sunflower is always welcome, as are herbs such as sage, cilantro, parsley or thyme.

Butternut Soup:

Serves 4 Adapted from Homemade Magazine
1 ½ lb. butternut squash-cut in half and seeded
2 cups chicken broth
1 cup half and half
3 Tbs. brown sugar
1 tsp. cinnamon
¼ tap. Nutmeg
Salt and pepper
¼ cup creamy peanut butter-optional
Cook squash, cut side down on a greased baking sheet at 350 deg. for 1 hr. Cool, scoop out pulp and puree until smooth. Mix in a pot, with next 5 ingredients and cook over low heat, stirring occasionally, until heated. Whisk peanut butter with 1 cup soup and blend into pot. Cook 5 min. more and serve warm.

Squash Risotto:

Serves 6
1 lb. butternut squash-peeled seeded in ½ inch cubes
1 cup medium-grain rice-brown suggested
½ onion –chopped
2 cloves garlic-mashed
1 tsp. dried sage
3 cups beef broth
¼ cup Parmesan cheese
Salt and pepper
In a pot, sauté rice, garlic and onion in oil over medium-high heat for 2 min. Stir in broth and seasonings, bring to a boil, cover and simmer 15 min. Stir in squash, cook 5 min. stir in cheese and let rest, covered 5 min. Serve hot.

Butternut Ravioli:

Serves 4- From 500-2 Ingredient Recipes by Robert and Carol Hildebrand
1 small squash-about 1 lb.
½ tsp. nutmeg
2 Tbs. butter
Salt and pepper
(30) 3 inch wanton wrappers
Peel the squash, remove seeds and cut in 1 inch chunks, cover with water, cover and simmer until tender, about 20 min. Drain and place squash, butter and seasonings in a bowl and mash until smooth. Place 1 tsp. squash in the center of a wrapper, wet the edges and top with another wanton skin. Press on the edges to seal. When all are ready, bring a pot of salted water to the boil, slide in the raviolis, in batches if necessary, and cook until they float, about 3-5 min. Strain and keep warm until all are cooked. Don’t let them overlap or they will stick. Serve with melted butter over.
NOTE:

Follow these directions substituting (2) 10 oz. packages frozen chopped spinach, thawed and drained, for the squash. Add in 1 lightly beaten egg and the same seasonings as above. Serve alone or mix the two ravioli in a bowl with the melted butter.

Squash Crisp:

Serves 4 From Homemade Magazine
2 lb. butternut squash- peeled, seeded and in 1 inch cubes
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1 cup chopped onion
2 cups toasted bread cubes- stuffing mix is good
1 tsp. crushed dried rosemary
¼ cup chopped walnuts
Salt and pepper
Simmer the squash in water until tender, about 7 min., drain and toss in a 3 quart casserole dish with 1 Tbs. butter and salt and pepper to taste. Saute onion in remaining butter until tender, about 5 min. Add bread and rosemary and cook about 2 min. more tossing to coat bread with butter. Stir in walnuts and spoon over squash. Bake in a 400 deg. oven until bread is browned. Toss before serving.

Roasted Acorn Squash:

Serves 4
2 acorn squash-halved lengthwise and seeded
2 Tbs. butter cut in half
4 tsp.—or more to taste-sugar-brown or white
Salt and pepper
Prick squash meat several times with a fork and place ½ Tbs. butter in each hollow, sprinkle with salt and pepper. Put squash, skin side down, in a pan with about ½ inch water and bake at 350 deg. for 40 min. or until meat can easily be pierced with a knife tip. Add 1 tsp. sugar to each squash half and cook 10min. more.

Glazed Acorn Wedges:

Serves 4
2 acorn squash-quartered lengthwise and seeded
2 Tbs. butter
¼ cup grated onion
1/3 cup minced chipotle peppers in adobo sauce
¼ cup maple syrup
Salt
Cook squash in boiling water, partially covered for 10-15 min. until fork tender. Drain well on paper towels. Saute onion in butter 1 min. then add the rest of the ingredients and stir over heat about 1 min. until blended. Preheat oven to 400 deg. Arrange squash cut side up in a baking dish, spoon glaze into cavities and bake 15 min, basting once.
NOTE:

The squash can also be cut in 1>1 ½ inch rings, boiled for 8-10 min. and cooked, following the above directions, basting several times.

Fast Sweet Squash Side or Dessert:

Serves 4 –Recipe from Try-Foods Inc.
2 small acorn squash-halved lengthwise and seeded
1 cup applesauce
1 Tbs. maple syrup
¼ cup chopped walnuts or pecans
½ tsp. cinnamon
Place squash, cut side down, in a microwave safe dish, cover microwave on high 6-9min. until tender. Combine other ingredients in a bowl and spoon into squash cavities and microwave on high 3 min. until heated through. Serve hot.

Sour Cream Squash Pie:

From Food Tips and Cooking Tricks by David Joachim
(1) 9 inch pie crust-unbaked
1 lb.= 2cups squash puree-canned or frozen cooked and mashed is fine
1 cup sour cream
3/4cup light brown sugar
1 tsp. EACH cinnamon and ginger
¼ tsp. EACH salt and allspice
2 lightly beaten eggs
Whisk ingredients together and pour into pie shell. Bake at 350 deg. for 45 min. until lightly browned and center is just set. Cool before slicing and serve with sweetened sour cream as an option.

Sep 27

APPLE RECIPES FOR EACH COURSE

Apples are as much a part of autumn as the falling leaves and just as visible, raw in produce displays, candied on sticks, baked in pastry and pressed into cider, they’re everywhere. The focus and recipe concentration is on desserts and sweets, but apples are so much more. Last year, I wrote two posts on the subject. The first on Oct. 26, contained suggested dishes for serving apples in other courses of a meal. The second on Nov. 2, is a nod to the seasonal trend and gives recipes for unusual apple desserts. This week’s post continues that thought by offering unique ways to prepare apples for serving throughout meals.

First let’s look at some ways to add apples to other foods as an accent.

  • Apple Coleslaw: Add 1 cup diced apples to each 2 cups cabbage and proceed as normal
  • Corn Muffins: Add ¼ cup diced apples to 1 box mix or batter for an 8 x 8 inch pan. Sprinkle sugar and cinnamon over the top before baking.
  • Apple Compote: This can be used in many ways; as a topping for ice cream, for a slice of cake, for pancakes with a pat of butter, for waffles with ice cream or whipped cream; as a filling for rolled tacos or puff pastry; mixed with bread cubes or crumbs as a filling for rolled pork, stuffed pork chops or poultry; mixed into cereal, optionally with milk or cream, served cold or hot as a breakfast dish or dessert. (Recipe at the end of this post.*)

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Now onto the RECIPES:

Apple-Pepper Relish:

Yield 1 pint
2 bell peppers-1 red and 1 green- cored and seeded
2 large onions-peeled and quartered
3 tart cooking apples- peeled, cored and halved
1 cup sugar
1 Tbs. lemon zest
1/3 cup lemon juice
1 tsp. salt
Process apples, peppers and onions to a rough chop. Add zest and juice, bring to a boil and add zest, sugar and salt. Simmer 20 min. or until mix is thick as honey. Cool, seal in glass jars and store chilled.

Pickled Apples:

Yield 1 quart
4 ½ lb. cooking apples-pared, cored and quartered
3 lb. sugar
¾ quart cider vinegar
¾ pint water
1 Tbs. EACH broken cinnamon sticks and whole cloves
Mix water, vinegar and sugar. Cover apples and let stand overnight. Drain, add spices to fluid and heat slowly to a boil. When clear add apples and boil until tender, then place apples in jars and boil juice down a bit. Pour hot syrup over apples, cool, seal jars and store chilled.

Apple Ketchup:

Yield 1 quart
6 tart apples, peeled, cored and quartered. Cover with water and simmer until soft; process to a
pulp. To each pint pulp add 1 grated onion, ½ cup sugar, 1 tsp. salt, 1 tsp. cinnamon, ½ tsp. mustard and ½ tsp. ground cloves. Bring to a boil, simmer 1 hr. Pour into glass jars, cool, seal and store in a cool place.

Scalloped Apples with Cheese:

Serves 6
4 apples-pared, cored and sliced
¾ cup fine breadcrumbs
2 cups shredded sharp cheese
2 Tbs. butter
milk
Salt to taste
½ tsp. melted butter
Line a greased baking dish with ¼ breadcrumbs, cover with about 1 apple sliced, ½ cup cheese and a sprinkle of salt. Repeat layering until ingredients are used. Pour over milk to cover and top with ½ cup breadcrumbs tossed with melted butter. Bake at 350 deg. until apples are soft, about 30 min.

Sautéed Onions and Apples:

Serves 4-6
2 Tbs. butter
2 Tbs. oil
4 cups onions- sliced
4 cups apples-quartered
2 Tbs. sugar
1 Tbs. salt
Melt butter in oil in a sauté pan, add apples and onions, cover and steam about 10 min. stirring occasionally, until onions are soft and apples tender. Add sugar and salt to taste. Serve hot, excellent with roasts and chops.

Apple-Pork Casserole:

Serves 6
6 medium cooking apples-peeled, cored and sliced
2 cups diced, cooked pork-dark meat chicken or turkey are acceptable
1/3 cup water
1/3 cup packed brown sugar
½ tsp. salt
1/3 cup fresh breadcrumbs
Cook apples in water, covered until soft. Place pork in the bottom of a casserole, add ½ the salt and ½ the apples. Repeat layer and top with breadcrumbs, bake in a 375 deg. oven for 30 min. until bubbling. Serve hot.

Liver and Apples:

Serves 6
1 lb. beef liver thinly sliced
2 large tart apples-peeled, cored and diced
1 medium onion-chopped
Salt and pepper
6 slices bacon – diced
½ cup water
Rinse liver and pat dry, place in a greased casserole. Cover with apples, onion and seasoning, top with bacon and pour water over. Bake, covered, at 350 deg. 1 hr. 10 min. Remove cover and bake 20 min. more to crisp bacon. Serve hot.

Apple-Cinnamon Buns

-This is a take on Roly-Poly, an old-fashioned dessert. The buns can be topped with sugar or frosting and served for breakfast or a snack.
1 loaf frozen bread dough
1 cup diced apple
½ cup raisins
½ cup sugar
¼ cup packed brown sugar
1 tsp. cinnamon
Melted butter
Follow directions to thaw the bread dough and for 1st rising. Roll dough to a ¼ inch thick rectangle, and sprinkle with the next 5 ingredients, leaving a 1 inch margin. Roll jellyroll style, cut in 1 ½ inch slices and place in a greased pan, sides barely touching, for 2nd rising. Brush tops with melted butter before baking and bake as directed on package.

*Apple Compote:

Yield 3 cups—A multi-use recipe. It’s useful 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.




 


 

Sep 20

FREEZING LATE SUMMER PRODUCE-PART II-RECIPES

 

Last week’s post was about freezing some items from late summer’s abundant produce to enjoy in the coming months. This is not the same as ‘stocking up’ for winter. Most of us have neither the time or space for such a big task. This is about preserving some mementos to remind us of warm, sunny days during cold snowy ones. I find them especially comforting and refreshing as accents in, or accompaniments to other dishes in meals during the heart of winter following the beginning of the New Year.

 

I promised recipes to show them off in this posting, but I think it might be useful to repeat the basics of the advice I gave last week for prepping the foods before I start relating the recipes. I would recommend anyone about to freeze foods to read the entire posting for Sept. 13, 2018 as well. Please remember, I’m focused on late summer produce here, but the direction can apply to any similar items. For example, freezing snap pea pods and Italian beans is the same procedure as that for green beans.

 

“Still, not all of the produce so plentiful in the early fall is suitable for freezing. The best way for the home cook to tell is to check the glass cases in the supermarkets. If an item isn’t there, it doesn’t commercially flash-freeze well and won’t survive the slower domestic process. This particularly applies to things with high water content and soft flesh, tomatoes, plums and eggplant for example. The frozen water content forms crystals which attach to the other frozen elements in their make-up, thaw faster and drain the item of its juice and flavor, leaving a deflated, pulpy mass. These items are better canned, or for tomatoes, optionally, dehydrated, allowing the juices to remain or dry in the flesh, retaining flavor

 

There are a few tips to simulate the commercial flash-freezing process which help to assure a good result. The difference between treatment of the 4 items discussed here is noted at each step. Of course, they should be cleaned and prepped first; the beans trimmed, any strings removed, the corn husked and silk brushed off, the peaches washed, stems removed, zucchini ends trimmed.

 

  • For corn and peaches bring a pot of water to a boil, for beans use a skillet.
    1) Immerse the beans only until they turn bright green (blanched) about10-15 sec.
    2) Dip the peaches about 10-30 sec. until the skins will peel easily
    3) Cook the corn on cob about 4 min. until just beginning to tenderize.

  • Immediately run cold water over the produce to stop the cooking

  • Spread a counter top with paper towels
    1) Lay the beans and corn cobs out, separated, to dry
    2) Using a sharp knife, peel the skin off the peaches. Do not allow to dry. Start freezing prep.

  • Cover cookie sheets with waxed paper
    1) Spread the beans out separately on the cookie sheet and freeze
    2) Brace the bottom of each corn cob in the center of a tube pan. Using a sharp knife, slice off the kernels, letting them fall into the pan. Spread them evenly over the lined sheet and freeze.
    3) Slice the peaches, about 4 per half, directly onto the lined sheet, not overlapping, and freeze.

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Freeze the produce according to your freezer’s rate, usually between 40-60 min. The Sept.13th post includes directions for packaging and cooking as well.

 

RECIPES

GREEN BEANS

 

Ham and Beans au Gratin: Serves 4
1 lb. beans
8 slices Deli ham – custom cut 1/16 to 3/8 of an inch thick
½ cup grated sharp cheese
2 cups milk
4 Tbs. butter
4 Tbs. flour
¼ tsp. garlic powder
Salt& pepper
Paprika and dried parsley for garnish
1 envelope chicken bouillon granules –optional
Parboil the beans until crisp tender, about 8 min. Shock under cold water and drain well. Divide the beans into 8 piles of about 10 beans each, and wrap each bundle in a slice of ham. Place bundles in a greased dish, seam side down. Make a simple cream sauce by heating the butter in a saucepan until it foams, Add the flour and stir to a smooth paste. Quickly add the milk, return to medium heat and stir constantly until sauce becomes smooth and thick, about 3 min. Add seasonings; pour the sauce over the bean-ham bundles and top with the cheese and garnish. Bake at 350 deg. until bubbly and cheese melts and browns slightly, about 15 min. Serve hot at once. Tip: plate with a spatula, taking care to serve the bundles intact.

 

Green Beans with Soy Mushrooms: Serves 4-6
1 lb. whole green beans-cooked to tender and hot
4 oz. mushrooms-caps, caps with stems or sliced
½ tsp. butter-melted
Soy sauce to taste
Toss mushrooms in butter and bake in a 300 deg. oven until they release their juice. Add soy sauce and bake about 3 min. more. Serve over hot beans.

Chow Tao: Serves 4
1 ½ lb. whole green beans
½ lb. thinly sliced pork
1 Tbs. oil
1 tsp. chopped fresh ginger
Salt and pepper
Soy sauce
Heat a wok or sauté pan on medium, brown pork with ginger in oil until golden, add beans and soy sauce cook, 10 min. longer or until beans are tender Season with salt and pepper, drizzle optionally, with more soy. Let flavors blend 1-2 min. before serving..

 

CORN

 

Corn Salad: Serves 4
2 cups corn kernels-thawed and parboiled-see directions above
½ a jarred fire-roasted red pepper- in thin strips about ½ inch long
2 scallions-white and light green portions only, sliced thin
1/3 of a green bell pepper –finely diced
1/3 cup light vinaigrette
4 medium tomatoes seeds hollowed out or 4 Roma tomatoes, halved lengthwise and seeds removed.
Mix the vegetables, toss with the dressing, fill the tomatoes and chill before serving.

 

Bean Salad with Corn: Serves 2
(1) 15 oz. can pinto or pink kidney beans-drained and rinsed
5-7 grape tomatoes-halved OR 1 large jarred roasted red bell pepper julienned
½ cup corn kernels
Cider vinaigrette
Romaine or other green lettuce
Line plates with lettuce leaves. Toss beans with tomatoes or pepper strips and place on lettuce. Top with corn and drizzle with vinaigrette.

 

Arugula and Liver Salad with Corn: Serves 4-From French Bistro Cooking by John Varnom
2 Tbs. butter
4½ Tbs. walnut oil
2/3 cup corn
8 chicken livers
1 small head frisee lettuce or green leaf lettuce
1 small head of arugulia
4 ½ Tbs. balsamic vinaigrette
Arrange lettuces on the plates. Saute the livers in the butter and oil, over high heat, for 3 min. per side. Add corn and remove pan from the heat. Place 2 livers on each plate and deglaze the pan with the vinaigrette. Spoon the dressing and corn over the plated livers and serve warm.

 

PEACHES

 

Peach Salsa; Yield 3 cups
2 cups peaches
½ cup sliced grape tomatoes-or chopped tomato
½ green bell pepper-chopped
1 scallion-thinly sliced-white and green parts only
Generous dash garlic powder
Dash cayenne pepper
1 Tbs. chopped fresh cilantro
1 tsp. lemon juice
Salt and pepper to taste
Mix all the ingredients in a bowl and allow flavors to meld for about 20 min. Store covered and chilled for 2 days. Serve with fish, poultry and rice.

 

Peach Syrup Topping –Filling: Yield 1 ½ cups-Excellent over waffles, pancakes or ice cream or toasted slices of pound or angel food cake
1cup peaches
1 Tbs. butter
1/3 cup apple juice
1tsp.lemon juice
1 tsp. corn starch
Pinch powdered ginger-optional
Sugar to taste-if needed-preferably brown
1 tsp. > 1 Tbs. Brandy, rum, Madera or Triple Sec-optional—extracts may be substituted
Mix the liquids and flavorings in a cup and dissolve the corn starch. Melt the butter in a skillet over medium heat and add the peaches, gently stirring and shaking until the color brightens 1-2 min. Add the liquid and continue stirring gently until the mixture thickens and clarifies-3 min. Store extra chilled and slightly reheat to use again.

 

Quick Dessert Cups: Serves 6
12 wonton wrappers
2 Tbs. butter
1 ½ cups sliced or diced peaches
½ cup whipped cream or flavored yogurt
2 Tbs. all fruit spread-optional, but keeps pastry from becoming soggy if cups are preparedahead.
6 cup muffin pan
Place a wrapper diagonally in each muffin cup. Brush with butter and lay another diagonally across the first, so the 4 corners stand up in points. Brush with butter and bake in a preheated 350 deg. oven for 10 min. until golden. Cool and remove from the pan; can be done ahead. Spread a teaspoon of the jam in the bottom of each wonton cup, and divide the filling among them. Top with a dab of yogurt or whipped cream.

 

Don’t forget the thawed peach slices can be used by themselves scattered over ice cream, meats, in salads, mixed with winter fruits in compotes and other ways, even over cereal to brighten a dreary winter morning.

 

MINT SAUCE and WATERMELON PICKLE

 

Mint Sauce:
Per 1 bunch mint as sold in a market
Strip the leaves, and put in a saucepan.  Cover with cider vinegar. If vinegar is very strong, dilute with water to taste. Simmer about 8 to 10 min. until leaves are limp. Add sweetener to taste.Sugar is usual, but substitutes can be used as well for special diets. Just be sure it’s dissolved. Allow to cool in the pan. Blend until the leaves resemble coarse grains. Bottle and store in a cool, dark place. Keeps indefinitely. Use with lamb, vegetables and in sauces.

 

Watermelon Pickle
1 Watermelon- Green rind peeled and meat removed. White rind cut in 1 inch cubes.
1 cup cider vinegar per pound
1 cup water per pound
1 ½ cup sugar per pound
3 inches stick cinnamon per pound
4 cloves per pound
1 Tbs. sliced ginger root per pound
Cover melon cubes with salted water and soak for 2 hrs. Drain and rinse well.  Boil in fresh water until half tender, about 10 min. Drain again and rinse in cool water. Weigh melon and measure the other ingredients into a pot accordingly and boil them for about ½ hr. until a syrup forms. Add drained melon rind and boil for another 10 min. or until rind is crisp-tender. Allow to cool and pack cubes with syrup, including spices, to cover, into glass jars with secure fitting lids. Store refrigerated.

 

Top of Form

 

ZUCCHINI

 

Zucchini Base; Yield 8 cups
5 lbs. zucchini –shredded*
1 onion -finely chopped
1 garlic clove- minced
2 Tbs. oil
Saute onion and garlic in oil until softened. Add zucchini and stir until soft. Cool drain most of the moisture by squeezing in a towel or pressing in a colander. Freeze in desired sized containers with firm lids.
* To shred, use a food processor or the large teeth of a hand grater, but avoid the seedy core.

 

USES: Add salt and pepper as desired to all the below
Chilled Zucchini Soup: 4 servings
1 chopped onion
1 minced garlic clove
2 Tbs. butter
2 tsp. curry powder
1 tsp. coriander
1/8 tsp. red pepper
3 ½ cups base
3 ½ cups chicken or vegetable broth
1cup plain yogurt
¼ cup chopped toasted walnuts
Saute the onion and garlic in the butter until soft. Add the base, seasonings and broth. Simmer 10 min. Add the yogurt and chill. Puree if desired and serve garnished with walnuts.

 

Hot Zucchini Soup: Serves 4
Follow the directions for the chilled soup omitting the coriander, reducing the curry powder to 1 tsp., changing the yogurt to light cream and optionally choosing beef broth. The addition of left-over meat is welcome as are cooked pasta, diced potatoes or rice.

 

Primavera Sauce: Serves 4
1lb. shaped pasta
Follow the directions for the soups, slicing the onion and substituting oil for the butter. Omit the seasonings and add 3 medium chopped tomatoes and 2 Tbs. chopped fresh basil with the base. Cook 2 min. and serve over cooked pasta garnished with ¼ cup grated Parmesan cheese and pass extra cheese.

 

Stuffed Eggplant: Serves 4
2 eggplants -split lengthwise, seeds removed and most of the meat scooped out and diced
Follow the directions for the sauce, mix it with the diced eggplant and use it to stuff the eggplant shells. Top with the cheese and bake on a sheet in a preheated 350 deg. oven until tender, about 30 min. Serve at once.

 

 

 

Sep 6

EASY WEEKNIGHT DINNERS

Labor Day is truly unique, from its conception to its annual effect on the American public. One week we’re still in ‘summer mode’, taking a more relaxed view of things, wearing casual clothes, and speaking of fall schedules as if they were something to deal with down the road. The next, after Labor Day Monday, within a matter of hours, we’re all business, blocking out our calendars, checking our watches and laying out tomorrow’s clothes.

In many states, school, with its rigid schedule, extra-curricular activities and parental obligations opens in this narrow window as well. Add the often sudden awareness that daylight hours are noticeably shorter, making us feel rushed and life seems to have become hectic overnight. One frequent casualty of this new state of affairs is dinner. Not just dinner hour, but the meal itself.

People get home at different times, or have to go out, perhaps again, and can’t wait. For the cook, there’s the added problem of not wanting to risk spatters and spills, with no time to change clothes. What’s needed are not just fast and easy recipes but ones which can be made with minimal mess, yet are more nutritious than take-out.

The following recipes offer solutions and are some of my favorites when I’m in a spot. All but two need nothing but a salad or bread. The poached salmon can be served cold or hot and the pork chops can be made ahead and kept cold or frozen. The Penne in Creamy Sauce has been a lifesaver for me many a night, the Pork Chops Basil are company ready anytime with suitable sides and both the Hot Pot and Tuscan Tuna Bean Salad can be made by kids. So relieve your ‘September Stress’ and give these a try.

RECIPES

Salad Veronique:

Serves 4

3 ½ cups cooked chicken
1 cup chopped celery
¾ cup halved seedless grapes
¾ cup mayonnaise
1/3 cup sour cream

½ tsp. curry powder
Salt and pepper to taste
½ cup chopped pecans or toasted walnuts – optional

Lettuce
Mix all the ingredients together and chill until ready to serve. Serve on lettuce lined plates.

Cranberry-Chicken Salad:

Serves 2
1 cup bite size pieces of meat
2 Tbs. craisins
2 Tbs. chopped walnuts
¼ cup crumbled Feta cheese
At least 4 cups of Bibb, Iceberg, Romaine or other salad lettuce in bite sized pieces
½ Tbs. olive oil
@3 Tbs. Raspberry vinaigrette
Toss the greens with the oil, then layer the meat, craisins and nuts over them. Pour the vinaigrette over and top with the cheese. Present layered as made.

.

Tuscan Tuna and Bean Salad:

Serves 4

6 oz. can solid white tuna in water- drained

16 oz. can cannellini or other white beans

2 plum tomatoes diced

2 tsp. dried basil

Ground black pepper

Salt to taste

1 Tbs. balsamic vinegar

2 Tbs. fresh lemon juice

1 tsp. powdered garlic

1 Tbs. oil

2 Tbs. Dijon or spicy mustard

Mix the last 5 ingredients well and set aside to let the flavors form a dressing. Gently toss the first 6 ingredients, then add the dressing. Allow the whole to chill for 30 min. at least to meld flavors. Serve on greens.

Poached Salmon:

Serves 4
(4) 5 oz. salmon fillets- frozen is O.K.
1 cup sour cream

¼ cup mayonnaise
1Tbs. dried dill weed
Bring about 2 inches of water to a boil in a skillet large enough to hold the fish fillets or do them in batches. Slide the fish into the water, lower heat and simmer about 8 min. per inch of thickness until just cooked, if still frozen add 4 min. Remove fillets with a spatula and run under cold water. If there is skin, peel it off with a knife, and place fillets on a plate to refrigerate, and firm until serving. Mix the other ingredients and chill as well, if doing ahead. To serve plate the fish and spoon sauce over, garnishing with a bit more dill or paprika. Can be served hot.

Open Faced Monte Cristo:

Serves 4
2 slices of a hearty bread-sourdough, French or Italian are favorites, but I like Jewish rye.
1/3 lb. sliced turkey
1/3 lb. sliced Swiss cheese
1/3 lb. sliced ham-or smoked turkey
1 envelope beef bouillon granules
2/3 cup water
1/3 cup Marsala
1 Tbs. cornstarch
Lightly toast the bread. Divide the meat into 4 stacks each and the cheese into 8 piles. Layer the bread slices with cheese, ham, cheese and turkey in that order. The melted cheese keeps the layers in place when cutting the sandwiches. Combine the water, wine bouillon and cornstarch, stir until the cornstarch dissolves, then heat the mixture and simmer until it thickens, about 3 min. Place the topped bread slices in a preheated oven until the cheese melts, then place 2 slices on each plate and drizzle with the sauce. Serve hot.

Quick and Easy Pizzas:

Serves 4
4 individual vegetable pizzas- favorite brand
1 cup mixed frozen broccoli flowerets and pepper and onion.
1 cup turkey or chicken pieces = 1/3 lb. from the Deli
¾ cup diced raw tomatoes or canned
(1/2) a 4 oz. can stems and pieces mushrooms—optional
1 Tbs. oil
Salt and pepper to taste
4 oz. shredded Cheddar cheese
Microwave the frozen vegetables in the oil for 2 min. Divide them over the pizzas. Do the same with the tomatoes, mushrooms, if using, meat and finally the cheese. Bake as per package directions Serve at once.

Vegetable Pizza:

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1 per person
(2) 8in. flour tortillas
1 cup leftover, or microwaved to crisp-tender fresh vegetables –See Frittata recipe below
1/3 cup leftover chicken or turkey OR 2 oz. double thick Deli sliced diced
¼ cup Salsa Verde, pesto or Riciato sauce + 2 Tbs. sour cream optional
2 Tbs. chopped tomatoes or diced canned-optional
½ cup Cheddar cheese
Preheat oven to 400 deg. With a pastry brush or sponge, liberally coat one tortilla with water. Cover with the second one and press to adhere. Cover the tortilla top with the sauce, leaving a 1 inch rim all around. Arrange vegetables over and top with meat. Sprinkle cheese over all. Bake 12 to 15 min. until cheese bubbles and edges are browning. Serve at once.

Penne With Ham and Peas in Creamy Sauce:

4 Servings
(1) 1 lb. box of penne –I like  the whole grain
2 cups frozen or fresh peas – not canned
4-5 oz. sliced ham cut in 1 inch squares  OR 2 cups leftover ham  in ½ inch pieces ***
2 Tbs. oil
¼ tsp. garlic powder—optional
1 cup milk, cream or mixture of the two **
¼ cup pasta water
Shredded or grated Parmesan cheese.
Cook the pasta according to box directions until just al dente= about 8-9 min. Drain over a bowl saving the pasta water. Return the pot to the stove. Add the oil and ham and stir over medium heat until ham pieces separate.  Add peas and if using, garlic powder. Stir to dissolve powder and coat all ingredients with the oil. (3 min. total) Return the drained pasta to the pot. Add the pasta water and milk and/or cream. Raise burner temperature to high, bring contents to a full boil. Occasionally lifting the pot to prevent sticking, maintain at a boil, stirring constantly with a wooden spoon until a creamy sauce forms.( 4 min.) Remove from heat at once. Divide among plates and generously garnish with Parmesan. Serve piping hot.
*** Only heavy cream, half-and-half, and skim milk can sustain boiling without “breaking” or curdling.
***Smoked turkey, turkey bacon, or turkey ham are all good dietary alternatives.

Pasta a la ( insert your name)

Serves 2 –For more servings double recipe
2 servings or about (1/2 ) an 8 oz. box of penne or another firm, shaped pasta.
1 ½ cups leftover, or microwaved until crisp tender vegetables, I often use cut Brussels sprouts in this.
1 cup cooked bite-sized pieces of meat-optional
2 Tbs. chopped green and/or black olives and/or capers.
6 chopped fresh basil leaves or 1 tsp. dried
1 Tbs. fresh oregano leaves or ½ tsp. dried
8 halved or sliced grape tomatoes or equivalent fresh sliced or canned diced
2 Tbs. salad oil
1 Tbs. Balsamic vinegar
2 Tbs. pasta water
Dash garlic powder
Salt and pepper to taste if needed
Cook pasta and drain well, saving some of the water. Mix the oil and vinegar in a cup. Toss all the ingredients except the salt and pepper with the vinegar and oil adding the pasta water to give body. Taste before adding salt and pepper.  Allow to sit a few minutes to meld flavors. Serve at room temperature.
Experiment with the vegetables, the herbs, the pasta shapes—Make it YOUR dish!!

Classic Frittata:

Serves 4
2 to 3 cups leftover or fresh vegetables microwaved to crisp tender
8 eggs
4 Tbs. milk or water
1 tsp. optional seasonings-curry powder, basil, oregano, rosemary, sage—-
Salt a& pepper to taste
! Tbs. butter
1 Tbs. oil
I usually add ½ medium onion diced, ½ stalk celery sliced thin, equal amount diced green pepper, 1/3 cup frozen broccoli flowerets and cook them in about 1tsp oil in the microwave until tender about 2 min. if I don’t have leftovers or want variety in those I have. Whisk the eggs, liquid and seasonings in a bowl. Melt the butter and oil in a 10 inch skillet, with heat proof handle, over medium heat. Swirl to coat sides, add the vegetables and stir to separate in the pan. Add the eggs, and stir briefly to distribute the vegetables. Preheat broiler and set rack on the 3rd. level. Cook eggs until almost set in the center about 3 min. If desired sprinkle about ½ to ¾ cup Cheddar cheese over the frittata and broil until golden and puffed about 3-4 min. Serve hot, cut in wedges with heated tomato sauce on the side as an option.

Frank, Bean and Potato Casserole:

Serves 4

A child can actually put most of this dish together.
8 hot dogs cut in 6ths to make 48 pieces
(1) 15.5 oz. can pinto or kidney beans – drained juice reserved
(1) 14.5 oz. diced tomatoes – drained juice reserved
2 cups frozen cut green beans
1 Tbs. oil
1 onion thinly sliced
1 envelope bouillon powder-beef, chicken or vegetable
4 potatoes – or (2) 15 oz. cans sliced potatoes, drained
Salt and pepper to taste
Cook onion in oil until soft. Mix the bouillon with reserved tomato juice and bean juice combined to make 1 cup. Add to pot along with all the other ingredients except the potatoes. Ring to a boil, add more reserved juice if necessary t get a stew-like consistency. Pour into a 1 qt. casserole. Microwave the potatoes about 2 min, until just crisp. Thinly slice and arrange to completely cover the top of the casserole. Bake at 400 deg. for 40 – 45 min. until potatoes are golden. Serve hot.

Pork Chops Basil:

Serves 4

This is an old family favorite, and it also works well for pork loin roasts. 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 when wanted. Veal chops or turkey cutlets may be substituted for the pork.

Children can prep the meat and get the ingredients ready for use.
(8) ½ inch thick center pork chops well-trimmed of fat

½ cup flour

1 Tbs. garlic powder

2 Tbs. dried basil

½ a small can frozen orange juice concentrate

Water to dilute juice

¼ cup cream sherry

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. Serve hot.

Jul 19

SWEET POTATO SALADS

Potato salad and summer meals, especially those eaten out-doors, like picnics and barbeques, just naturally go together. Yet traditional recipes, with a mayo or cream based sauce are always a cause of concern, because those ingredients do not keep well in hot weather. These dishes must be kept cold from the time they’re made and served still chilled.

In the past few years I’ve discovered lots, and even created a few, recipes for potato salad that laugh at the heat. They’re healthy and, mainly, based on vinaigrette dressings which give them plenty of flavor.

I’ve also discovered, along the way, that using sweet potatoes, in place of white, adds flavor too. 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.

The fact that sweet potatoes have always been associated with the colder seasons rather than summer is a myth to banish. Like other produce, nowadays, they’re available all year. Actually, I bought some on sale in May. Serving them in a salad, especially with grilled meat can be a pleasant surprise. Moreover, since these dishes stay stable at room temperature, they can extend into the fall, even be acceptable as a Thanksgiving ‘portable’ side.

Try some of these potato salads –you’ll be glad you did!!

RECIPES

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
1/3 cup toasted cashew pieces—OR wasabi coated peanuts roughly chopped
1 Tbs. lime zest
2 Tbs. chopped fresh mint
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 a 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 spatula. Mix the last 3 ingredients to pass as a garnish. Will keep for 3 days covered and chilled. Toss gently again and bring to room temperature and garnish just before serving with lime zest, mint and nuts. Do not combine garnish ahead.

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 oil
1 ½ Tbs. lemon juice
1 tsp. Dijon mustard
1 tsp. maple syrup
½ tsp. kosher salt
Steam 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 tablespoons olive oil, divided
1/4 teaspoon salt
Juice and zest from 1 lime
1 clove garlic, minced
1/2 teaspoon 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 omelette 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.
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Grilled Peach and Sweet Potato Salad with Honey Balsamic Vinaigrette:

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

Honey Balsamic Vinaigrette: 

½ cup olive oil
2 tablespoons balsamic vinegar
½ tablespoon lime juice
½ tablespoon 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 tablespoons extra virgin olive oil
1 tablespoon cumin powder
1 teaspoon 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 tablespoons tahini
¼ cup (60 ml) extra virgin olive oil
2 teaspoons white wine vinegar
1 teaspoon maple syrup
½ teaspoon 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 tablespoon olive oil
½ teaspoon salt
½ teaspoon paprika
½ teaspoon fresh ground black pepper
½ cup quinoa rinsed
1 ½ tablespoons extra virgin olive oil
1 teaspoon sea salt
½ teaspoon fresh ground pepper
Salad
1 small green apple diced
1 tablespoon fresh lemon juice
5 ounces Baby Spinach
1/3 cup pomegranate seeds
1/3 cup walnuts toasted
½ cup balsamic vinegar
1 tablespooon sweetener of choice.
1 tablespoon Dijon Mustard
1 teaspoon minced garlic
½ teaspoon sea salt
¼ teaspoon 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.  (finding fresh pomegranate can be hit or miss.) . 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.

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