Posts from the ‘Tips & Tricks’ Category

See How Eggs Can Make The Meal

The Lenten season is here, prompting people, including me, to make dietary sacrifices, joining those who made New Year’s resolutions to give up certain foods, in the ‘special meals’ corner. However, one item that generally remains acceptable to all is the egg. Self-contained, high in protein, low in calories, carbs and fats, quick cooking yet amazingly filling for its size, the egg has long been touted as the perfect food. Certainly, being such a vital ingredient in so many dishes, pasta, pastry, casseroles, custards etc. it’s one of the most versatile. So versatile in fact, that it’s claimed each of the 100 pleats in a chef’s toque, or hat, represents a way to cook an egg.

Eggs are so much a part of our normal diet that we tend to take them for granted and assume we know everything about them. Still, there are a few guidelines that are good to bear in mind when buying, storing and using eggs. The fresher the egg, the firmer the yolk, the more the white will adhere to it in cooking and the fewer the air pockets inside the shell. This is why a fresh egg sinks in a bowl of water, while an older one stands on end and old one floats. On the other hand it’s why an older egg aerates faster, therefore whipping better, and shells easier.

Eggs should always be cold, placed on the top shelf, not the door of the refrigerator. They can keep for a month properly stored. To insure this reverse them in the carton after two weeks. Never buy eggs even from a farm market if not chilled and always check a carton for any cracked ones. If one does crack, remove it from the shell and store it in a sealed jar in the fridge for up to 3 days. If a cracked egg has leaked into the carton and other eggs are stuck, gently sponge with cool water to loosen and store in a dry carton. Clean all utensils used for eggs in cool water too, because hot water causes any residue to cook and stick. Keeping eggs in cartons is advisable because they insulate against the eggs absorbing odors from other foods. Placing the cartons on their side, making sure they won’t open, will center the yolks for a better appearance when hard boiled.

The best way to boil eggs is to place them covered with water on a hot burner, bring to a boil and remove from the heat to rest for about 3 min. for soft boiled and 15 min. for hard. To avoid a dark ring around the yolk, plunge them into ice water as soon as finished. The cold water makes shelling easier, and eggs one week or older will shell better because of the air pockets.

For other presentations, eggs cook and whip better when brought to room temperature first. To help them maintain their shape when poaching or frying, open them into a cup and then gently slide them into a heated pan. Poached eggs will hold together better and pick up a bit of flavor if a dash of vinegar is added to the water. Milk, wine, broth and tomato juice can also be used to poach them.

If a recipe calls for eggs to be separated, do this over a cup as well, putting the yolks in one bowl and the whites into another. If any yolk gets into the white, put the egg in a third bowl and clean the cup before continuing. Egg whites are tricky. They will not whip unless every utensil in contact with them is clean and dry.

Store opened eggs in closed containers in the refrigerator; whites for 5 days, yolks for 3. Whole eggs can be whipped slightly and frozen for several weeks, thaw to use. Each whole egg will equal about 3 1/2 Tbs. frozen eggs. To substitute whites for whole eggs generally, use 2 whites per egg. For accuracy use 3 Tbs. whites per egg. For ease of measurement, lightly whisk whites with a pinch of salt to loosen the texture. To replace a yolk, use ½ an egg white or 1 Tbs.

Finally remember that eggs can carry Samonella and only heat kills it. The best precaution is to avoid eating them raw. Later in an Easter posting, knowing the popularity of Eggnog at that time, I’ll be giving my totally safe recipe, which looks and tastes like the real thing. For now, let’s just enjoy the “incredible, edible egg” and ways it can be prepared for Lenten and/or diet meals.

Eggs Aurora: Serves 4

8 oz. can tomato sauce – optionally use a variety of bottled spaghetti sauce.
2 tsp. dried basil+ extra for garnish
4 large eggs

Pour sauce into a 10 inch skillet, stir in basil. Heat through over medium and break the eggs into the pan, keeping them separate. Cook over medium until set-2 min. Reduce heat to low, cover pan and cook until egg yolks are done to desired degree. Carefully plate each egg separately or, optionally on a slice of toasted artesian bread or a mound of brown rice or other grain. Spoon the sauce over and serve at once with a green salad and a loaf of crusty bread. This dish can be topped with grated cheese as well.

Eggs Florentine: Serves 4

(1) 10 oz. box frozen chopped spinach
4 eggs
1 tsp. salt OR lemon pepper

Pinch nutmeg

Grated Parmesan cheese
Thaw and drain the spinach in a sieve until it is moist but not wet. Mix in the seasoning and nutmeg then divide it between 4 greased custard cups or ramekins. Top with a raw egg and sprinkle with cheese. Place cups in a pan with ½ inch water and bake at 350 deg. 15 min. or until eggs are set. Double ingredients and cook in ramekins for a dinner service. Excellent with a mock Mornay sauce. See Curry sauce recipe below*

Frittata; Serves 4

Count on using about 1 cup vegetables, leftovers or canned are perfect. If using frozen or raw, they must be sautéed or blanched first. Frittatas are also forgiving. If one sticks and won’t slide onto a plate, slice it in wedges and serve it in the pan.

4 large eggs

1 cup vegetables*

2 Tbs. oil

Dash of baking powder

1/3 cup milk or water, or milk + water to equal this amount

Pinch salt

¼ tsp. curry powder

¼ tsp. paprika

Ground pepper to taste

Optional toppings- for example ¼ cup grated cheese or 1 cup tomato sauce.

Cut vegetables to ½ inch size or thin slice *

In a bowl, lightly beat the eggs, with all other ingredients except the oil and the vegetables. Heat the oil in an 8-9 inch skillet over medium.  Turn on the broiler. Sauté the vegetables, or if cooked, turn them over in the oil to coat and warm. Reduce the burner heat to medium-low and pour in the eggs. Cook, gently pulling the eggs away from the sides of the pan, and tilting it to allow the uncooked portion to run into the spaces, until the eggs are fairly set, but still quiver in the center. Put the pan under the broiler, until the top begins to tan and all the eggs are cooked. Add the cheese, if using, before broiling and the sauce as serving. Be sure the skillet handle is oven-proof. Slide the frittata onto a plate to serve.

* If not using leftovers, substitute an equal amount of cooked fresh or frozen vegetables lightly parboiled if necessary.

* ½ cup diced meat can replace ½ cup of the vegetables

Scrambled Eggs:  For 2 servings

4 eggs
1 ½ Tbs. water
½ tsp. salt
1-2 Tbs. butter
Dash of Tabasco or other hot sauce
Beat the eggs with the water, salt and hot sauce lightly with a fork. Melt the butter in a 10 inch skillet over medium-low heat. Add the eggs and using a wooden spoon, continually push them from the edges of the pan with long, slow strokes until they are set. Serve at once.
Add Ins: ½ cup diced ham, diced tomato, leftover vegetables, – especially potatoes au Gratin or scalloped— diced onion and peppers (frozen is fine, simply sauté them in the pan for 3 min. first or microwave them for 1 min.) or 1-2 Tbs. fresh OR 1 tsp. dried parsley.

Variation-Scotch Woodcock: Substitute 3 Tbs. Dry sherry for the water and serve the eggs on toast spread with anchovy paste.

Tomato Cups: Serves 4

4 tomatoes that fit well into 4 custard cups
4 eggs
Salt and pepper
Grease the custard cups. Cut the tops off the tomatoes and remove the seeds and place in the cups. Break an egg into each tomato, sprinkle with salt and pepper. Place cups in a pan with ½ inch water, cover lightly with foil and bake at 350 deg. for 15 min until eggs are set. Optionally garnish with a few drops of Worcestershire sauce. This is an excellent luncheon dish or a side..

Classic Quiche Lorraine: Serves 4

Quiche is a dish that allows a lot of room for variety, yet is quite simple to prepare. If one of these won’t be enough for your family, make two and use different ingredients. Think of it as if you were making pizzas with different toppings.-but here it’s bottoms!

(1) 9 inch deep dish pie shell-store bought is fine– baked

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4 oz. sliced mushrooms— canned will do –optional

1 small onion diced

4 eggs

1 cup light cream or whole milk

½ tsp. dried mustard OR prepared Dijon mustard

1 cup shredded cheese -Swiss usually preferred

Salt and pepper.

½ lb. crab, lobster or crumbled cooked fish meat. This is an excellent venue for imitation seafood

Dash of ground nutmeg

Paprika and dried parsley
Melt butter in skillet add mushrooms and onion and cook until they render their juice.-about 3 min. Line a 9 inch pie plate with the crust. Put mushrooms, onion and bacon in the bottom of the pie shell add seafood and cover with the cheese. Then pour over the eggs beaten until frothy with the milk, mustard and salt and pepper to taste. Sprinkle with the nutmeg, garnish with the paprika and parsley and bake in a preheated 400 degree oven for 15 min .Reduce heat to 325 degrees and bake for 30 min. more. Allow to stand 5 min. before cutting.

Easy Spinach Salad: Serves 4

10 oz. bag of baby spinach leaves

4 hard-boiled eggs

4 oz. sliced raw mushrooms

8 oz. bottle of Parmesan Salad Dressing

Gently toss the spinach and mushrooms in enough dressing to lightly coat the ingredients. Divide among 4 plates and garnish each with a quartered hard-boiled egg. Pass the dressing in case anyone wants more. Excellent with warm artesian bread. A great quick meal.

Vegetable Wraps: Serves 4

(6-8) 8” flour tortilla wraps

1 medium zucchini

1 medium summer (yellow) squash

1 large onion

1 large rib of celery

1 green Bell pepper

1 red Bell pepper

2 plum tomatoes diced
4 hard -boiled eggs sliced lengthwise

1 Tbs. oil

1 Tbs. balsamic vinegar

Salt and pepper to taste

¼ tsp. garlic powdered

¼ tsp. dried rosemary
½ tsp. dried basil
½, tsp. dried oregano

4 oz. cream cheese

1 cup plain yogurt – preferably Greek

4 –6 red radishes—thinly sliced in a separate bowl

Mix the cheese and yogurt in a bowl and chill until serving. Halve the squash, the zucchini and the onion crosswise, and then slice them lengthwise in thin strips. Slice the peppers lengthwise into strips and slice the celery thinly crosswise. Put these vegetables in a microwave safe bowl and toss with the oil, vinegar, herbs and seasonings to coat. Microwave them on high about 2 min. until crisp tender. Add tomatoes and microwave 30 sec. more. Add the eggs. Toss gently. Have the tortillas ready on a plate, wrapped in a towel or napkin. Microwave them 15-20 sec. to warm.

Place the bowls of cheese mix, vegetables and radish slices along with the plate of warm tortillas on a table and let everyone fix their own.  These can also be served in Pita pockets.

Eggs in Curry Sauce;  Serves 4

8 hard-boiled eggs
(1) 4oz.can mushroom slices – drained
(1/2) 14oz. can diced tomatoes – drained
2 cups milk
4 Tbs. Flour
4 Tbs. butter
½  tsp. curry powder or to taste
Salt and pepper
¼ cup chopped ripe olives – optional
8 slices of toast

Boil eggs, shell and keep warm. Bring butter to a foam over medium heat and stir in flour until a smooth paste forms (a roux). Add milk quickly, return to medium heat and stir constantly until mix thickens into a smooth sauce. Stir in curry, tomatoes, mushrooms and olives if using, salt and pepper. Heat through. Halve eggs length wise and place 2 pieces of toast on each plate. Put 2 egg halves on each piece of toast. Spoon sauce over and serve hot.

*For mock Mornay sauce follow recipe above omit curry, substitute half and half or light cream for milk and add 1 Tbs. grated Parmesan for each cup of liquid.

How To Easily ‘Cook Out’ A Storm-And Beyond

I wrote last week’s post during a blizzard, and, as the snow deepened so did my anticipation of the lasagna dinner in the oven.  I found myself reflecting on other ‘storm bound’ meals I’ve eaten.  There’s still a good chunk of winter left and I think I’ll be prepared to make a few of the ones I remember based on regular recipes.  Aside from being good in emergencies, the method of making them became a favorite for nights when we wanted to simply relax.

I grew up in a resort town on a barrier island on the Atlantic Coast. Hurricane season was a fact of life and power outages a fact of the season. We had a cupboard with gallon jugs for water, candles, matches, lighters, flashlights, batteries and cans of Sterno with a ‘Sterno stove’. Canned goods were staples of these supplies for many, but my Mother avoided excess sodium even before it became a health issue, preferring frozen foods.

So come late summer, our freezer was stocked with vegetables, fruit, concentrated juice and  most importantly, bags of cooked meat, in small chunks or ground, and precooked rice. Things that could be combined into a substantial meal when cooked on a ‘Sterno Stove’ which is essentially a metal frame that holds a can of Sterno in place under a grill that supports a pot. It’s the same principle as a fondue pot and by the time I was a teen, my Mother had indeed bought a restaurant issue fondue pot which had a large capacity and used Sterno rather than alcohol.

Of course food prepared in pots, rather than woks or skillets, over a single concentrated flame can’t be ”cooked” in the literal sense of the word, but rather melted and/or re-heated. Liquid is required to insulate against items burning to the bottom of the pan and to diffuse heat to warm the other ingredients.  Consequently, the repertoire of recipes is limited to more fluid ones, but there’s still lots of room to improvise.

For example, to a can of whole or diced tomatoes with juice, add thawed frozen vegetables like onions and peppers, sliced zucchini, corn and a package of thawed frozen, cooked ground or chopped meat. Heat through and add a package of pre-cooked rice and an envelope of bouillon granules plus seasonings and water, if necessary. Heat through again and it’s a full meal with little effort. The only requirement is that the ingredients be roughly the same size and at room temperature when added.

Making pasta or mashed potato bedding isn’t possible with this method of preparation, nor is using thickening agents like flour and cornstarch.  Additional body can be supplied by adding diced canned potatoes, white or sweet, if rice isn’t appropriate. A drained can of grits can be a pleasant surprise too. However, the easiest way of serving moist dishes, especially in difficult situations, is with a loaf of hearty artesian bread.

Actually, I’d forgotten how easy it is to get a meal on the table using this method of preparation, with or without stormy weather.  In fact, it’s perfect for a Friday night after a long week or even to take outdoors in warm weather- so little clean-up! No need to search for new recipes either, probably several you now like will convert. The Beef Daube below is an example.

 BEEF DOUBE SAUCE; Original recipe—serves 4
Daube is the French word for stew. This recipe evolved one cold evening while discussing what to have for dinner, and someone said the a beef stew would really hit the spot, but it was late, we were hungry, and stew, even shortcut ones take more time than we were willing to wait, so we experimented, and this was the result.
1 lbs. lean hamburger
1 large onion in medium dice
2 ribs celery in medium dice
12 baby carrots in thin slices
½ cup diced green bell pepper
8 oz. sliced mushrooms – or (2) 4oz. cans stems and pieces
2 tsp. dried thyme
2 tsp. dried oregano
2 tsp. dried marjoram
2 cloves garlic sliced
2 envelopes beef bouillon powder
(½)14 oz. can diced tomatoes – (see Recipe # 1 this week)– 3 Tbs. juice reserved
1 ½ cups Red wine
1 Tbs. cornstarch
1 Tbs. oil
2 Tbs. Red wine vinegar
¼ tsp. crushed red pepper flakes – or to taste
Salt and pepper to taste
Heat oil in stockpot over medium heat. Brown beef slightly, add onions, celery and carrots as pink begins to fade, cook until beef is brown @ 3 min. Add pepper, garlic and mushrooms, cook 1 min. Add tomatoes, spices, and bouillon, stir to incorporate, add wine. Cover and cook 30 min. Dissolve the cornstarch in the 2 Tbs. reserved tomato juice, and stir into the sauce. Continuing stirring until sauce thickens. Add the vinegar, salt and pepper to taste. Serve over pasta.

BEEF DAUBE in a FONDUE Pot: Serves 4-6
1 lb. lean hamburger precooked—if frozen -thawed
1 cup frozen onions and peppers – thawed
1 cup thinly sliced baby carrots- or equal amount frozen, but in very thin slices
1 Tbs. dried celery or 2 tsp. celery seeds
(2) 4 oz. cans sliced mushrooms + ½ cup juice
2 tsp. EACH dried oregano, thyme and marjoram
1 tsp. garlic powder
½ a 14 oz. can diced tomatoes
Clearly, low level of this hormone deficiency can bring reduced sexual appeal or the individual may develop less body muscles. viagra price uk https://unica-web.com/watch/2016/wtf.html If a person feels pain or any other related problem Sickle cell anemia or leukemia Certain deformities to the penis such as Peyronie’s Disease Retinitis Pigmentose, which is an inherited eye condition Common Side Effects Some of the side effects of this mediation are common with ED drugs. canada cialis 100mg usually in stock The ejaculation time refers to the time elapsed cheap viagra uk between penetration and ejaculation. Being the genuine sildenafil ED medicine, it is an expensive drug but you can choose unica-web.com generico cialis on line that has been continuously serving most victims safely and effectively though the person has already got captured by the eyes. 1 cup red wine
2 Tbs. red wine vinegar
1 Tbs. oil
2 envelopes beef bouillon granules
½ cup water + more if necessary
Put all fluids and tomatoes in pot over fire.  Once warm add meat, vegetables and seasonings including bouillon. Cook until carrots are tender about 5-8 min. Add more water only to maintain a nice consistency or if the contents begin to stick to the bottom of the pot. Ladle into bowls and serve with crusty bread.
MEAT FONDUE:  4 servings will require about 2 lbs. total—mixing meats is fine.
This is a great dish for that relaxed evening, or to enjoy outdoors. All it needs is a tossed salad and sturdy rolls or a loaf of crusty bread. Children may want to eat the meat on bread with one of the dipping sauces as a spread.
2lbs.chicken tenders-or strips of breast
2 lbs. raw peeled shrimp
2lbs London broil
2 lbs. sturdy fish steak not fillets-Tuna, Marlin, Salmon
1quart of liquid, wine, broth, or juice appropriate to choice(s) of meats.
Chutneys or sauces of choice to accompany the meats for dipping.
It’s easier to have the meat placed on the skewers before presenting for cooking. These meats cook at different speeds and mixing them could cause problems.  Leave the shrimp whole. Cut the fish in chunks. Seafood can be prepared with one or more pieces per skewer.  Thread the chicken strips ribbon style on the skewers.
For the London broil: Freeze the meat, then sear it quickly in a very hot pan, under a high broiler or best in a high fire on a grill to get a char on the outside, but make sure it’s still raw in the center. This can be done well in advance. If not using at once, return to the freezer. About 2 hrs. before serving, remove from the freezer and allow to thaw slightly. This is the best way to cut it in thin, even strips which can be threaded, ribbon style on the skewers. It can then be cooked to desired doneness in the hot broth.
To serve, heat the liquid with any seasonings you choose, to bubbling. Have the filled skewers ready and allow people to put them in the pot and leave them until done. I often put markers on the table so people can mark their skewers and check for doneness, especially for the beef.
Dip the cooked meat in a sauce before eating.  The bread can be dipped in the broth after the meat is finished.

A TRUE SWISS FONDUE: Serves 4

The first time I fully appreciated the simplicity and charm of fondue was, appropriately, in Switzerland at the home of friends. After a glass of wine before the fire, the hostess asked me to help her carry in dinner. Intrigued, I followed her into the kitchen. She led me into “The Cold Room” off the kitchen and cut a large wedge from a huge wheel of Swiss cheese. We carried the cheese and trays of vegetables and bread back to the living room where she prepared the cheese fondue, which we ate by dipping chunks of bread and vegetables.  It’s a hearty meal for a cold night, or, with veggies, a light supper in warm weather, either way, a wonderful dinner with minimal clean-up
INGREIDENTS:
2 lbs. grated Swiss cheese – or very thinly sliced and cut in small pieces – rind removed
6 Tbs. flour
1 garlic clove cut in half
4 cups dry white wine
6 Tbs. brandy
Dash salt
Ground nutmeg
Ground black pepper
Toss cheese and flour to coat well. Rub the inside of the pot with the garlic. Over low heat, cook the wine until bubbles rise to the surface. Add the cheese, a few spoonfuls at a time, stirring constantly. Continue stirring until the cheese melts, the mixture is smooth and begins to bubble. Add the brandy, nutmeg and pepper. Reduce heat until there is just enough to keep the fondue hot, without burning the bottom. It sounds far more difficult than it is, and when made at the table, everyone can watch.

Serve with a variety of dippers – – Pieces of crusty bread ( just be sure the bread has the density to hold up to the sauce, otherwise it will be soggy, or break off and stay on the pot) or cubes of cooked meat –chicken,  ham, cooked hot dogs, or vegetables – cherry tomatoes, broccoli or cauliflower flowerets, baby carrots, pieces of bell pepper, scallions, celery even pieces of sturdy fruits like apple, pear, fresh  pineapple or banana . The list goes on and on and on.

CHOCOLATE DESSERT FONDUE
You can have this dessert ready for any unexpected event or add a sweet touch to a stormy night.
(1) 12 oz. bag of chocolate chips-milk, semi-sweet or a mixture
1/3 cup cream-heavy is best, light will do
2Tbs.braandy –optional
Fruit, cookies, pretzels assorted items for dipping
Skewers

Put the cream and brandy if using in the fondue pot first and, stirring constantly add the chips in two or three batches so they melt gradually into a smooth sauce. Have the “dippers” ready with skewers or fondue forks. Good fruits for dipping are strawberries, cherries, bananas, orange segments and fresh pineapple. The important thing in choosing dippers is the consistency and size. Some fruits are too juicy for the sauce to stick, cake crumbles and makes a mess, and nuts and berries too small to dip well. Otherwise, if it tastes good with chocolate and will hold up to being dipped, give it a go!

Discover A New Type Of Cookbook For Busy People

This is truly the perfect cookbook for busy people who like good food and makes a great gift. The restaurant quality recipes have been modified for easy, even advance prep and quick cooking.  It  can provide an answer for that nagging question  asked, by yourself, or another at the end of a long day; “What’s for dinner?” and teaches by example how to avoid that stressful dilemma permanently. The introduction contains information on fats, carbohydrates, choosing and using poultry, meats and seafood as well as  making gravies and sauces and their various types from dips to desserts.

However, the real difference with this cookbook is in the formatting. It’s based on a professional chef’s approach to menu planning. Healthy, balanced entrée dishes, with suitable side recipe suggestions, are arranged in twelve weekly groups, three months, each accompanied by cooking tips covering everything from specific directions to general information such as freezing raw and cooked foods, a dessert recipe, and most importantly a detailed shopping list complete with pantry check. This shopping list is key to relieving the stress of meal planning.

Whether one simply pulls it up and heads to the store, or crosses off ingredients of a  recipe they don’t want  and substitutes those of one they do, a list will function. It is important to keep the food categories intact though, when altering ingredients, because maintaining the order is needed  to make the menu planning process easy. Used as  learning tools the lists in the book illustrate how to effortless it can be to provision a week’s meals. It’s very relaxing to know that in one trip you have the whole week covered—completely—no quick trips to pick up something!

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

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

Does the book work? Well a friend had a printed copy on her desk recently, when an associate known for his disdain of cooking was intrigued by a recipe. He was amazed when he was able to successfully make it and bought the book. He hasn’t turned into Chef Clifford, but he is now interested in trying dishes at home and has even entertained. The recipe that started him off, Chicken in Lemon Wine Sauce is also listed below, as is a sample of a week’s menu with its shopping list. Any special notations or references were covered in that week’s tips section.

CHICKEN IN LEMON-WINE SAUCE

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

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

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

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

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

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

PORK CHOPS BASIL

This is an old family favorite, and it also works well for roasts but consult charts for temperature and cooking times per pound. It can be refrigerated for three days, or even frozen for three weeks, after the baking, so it can be made ahead and quickly ready on a rushed night. Veal chops, boneless chicken thighs or turkey cutlets may be substituted for the pork.

Bake: Oven Proof Pan
(8)  ½ inch thick center pork chops well trimmed*
½ cup flour
1 Tbs. garlic powder
2 Tbs. dried basil
½ a small can frozen orange juice concentrate
Water to dilute juice @ ½ cup
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.

*If using the chicken, divide the thighs into 2 pieces and pound them between plastic wrap to an even thinness. Baking time for poultry will be reduced by as much as 1/3 depending on thickness of meat.
** Can be frozen at this point, be sure chops are room temperature.  Return to room temperature, add liquid and proceed as above.

Suggested sides: 2 boxes. 10 oz. each, cooked squash. Drain well, mix with 1 Tbs. butter, salt, pepper and sugar to taste. Heat in microwave according to package directions.

(2) 10oz boxes, chopped spinach. Drain, put in a greased pie plate or shallow casserole. Mix with 2 raw eggs and 2 packets chicken or beef flavored bouillon granules. Top with a sprinkle of nutmeg, and bake along with meat .for 30 min. at 250 degrees, or 20 min at 350 degrees.

 

A Weeks Menu

Mustard Chicken
Cauliflower au Gratin
Italian Green Beans

Pork Madrilène
Baked Sweet Potatoes
Sugar Snap Peas

Grilled Steak with Skewered Vegetables
Caesar Salad

Broiled Scallops
Broccoli Crowns Ranch
Tomatoes Basil

Ham with Asparagus
Chicken Flavored Rice
Pickled Tiny Whole Beets

Stuffed Zucchini
Linguini al alio
Green Salad
Artisan Bread

Salad Nicoise
Special Dressing
Warm Rolls

Key Lime Pie

SHOPPING LIST
An “x” marks the items now in the house              

PANTRY CHECK
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Dijon or Spicy Brown mustard- x
Garlic powder –x
Mustard powder
Envelopes of chicken bouillon granules – x
Salt & pepper – x
Dried parsley – x
Dried oregano – x
Dried basil – x
Dried tarragon – x
Grated Parmesan
Paprika – x
Lemon pepper – x
Kosher salt – x
Black peppercorns
Oil – cooking and olive – x
Butter – x
Flour – x
Cornstarch – x
Salt & pepper – x
Sugar – x
White vinegar – x
Red wine vinegar – x
White wine – x
Madera
Bread Crumbs or Panko – optional – x
(4) 6 inch bamboo skewers

MARKET

 MEAT

4 chicken parts-breast or thigh- with bones and skin
(8) ½ inch slices of pork loin or center chops
1 lbs. ground Beef
1 ½ pts. or 1 ½ lbs. SEA Scallops = 20 to 24
2 lbs. beef for grilling ½ to ¾ inch thick – see Charts
8 slices Cooked Ham at least 1/8^th inch thick – from Deli

PRODUCE

2 large all-purpose potatoes – x
2 large onions – x
2 medium zucchini AND 4 large zucchini
2 medium yellow squash
8 cherry tomatoes
1 green bell pepper
2 lemons
24 asparagus spears fresh OR frozen
1 Head BOSTON lettuce see Recipe # 7
¾ lb. red skin or new potatoes
¾ lb. whole green beans
1 large Bermuda or red onion
3 or 4 large tomatoes – depends on size = x
1 small shallot    – an onion will do – x
Key Limes-at least 15 – or @ 3 regular ones

DAIRY

1 qt. milk
8 oz. shredded Sharp cheese
¼ cup light cream – optional – x
1 cup grated Parmesan-at least see recipes # 1& # 6
4 eggs – x
8 oz. sour cream
(1) can Whipped Cream

GROCERY

(1) 10 oz. can Madrilène
(3) 8 oz. cans tomato sauce
(2) 7 oz. cans White Albacore Tuna in water
(1) 2 oz. can anchovy fillets – x
(1) 5 oz. can colossal pitted ripe olives
1 envelope Unflavored Knox Gelatin – check pantry – x
1 can Sweetened Condensed Milk – x
(1) 9 inch Unbaked Pie Shell purchased or homemade – x

SIDES

1 head cauliflower
Grated Parmesan – check pantry
4 sweet potatoes or 1 box frozen Candied Sweet Potatoes
(2) 15 oz. cans Tiny Whole Potatoes – x
Ground Cinnamon – check Pantry – x
(2) 15 oz. cans Tiny While Beets
Cider Vinegar – check Pantry – x
1 box frozen Italian green beans
½ lb. thin Linguini – see recipe # 6
1 lb. green leaf lettuce
1 box sweet pea pods
1 small red onion
1 lb. Romaine lettuce
1 Loaf Crusty Bread
2 broccoli crowns – x
Crescent or other Dinner Rolls – x
2 large tomatoes – x
1 box chicken flavored Rice Mix or See Recipe # 5
Caesar and Honey or Ranch Dressing – x