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Amazing Back-To-School Dinners

No matter a family’s regular routine or demographic, the beginning of September is hectic. Summer is a relaxing season. The many hours of sunlight make the days seem longer, less rushed. For me, waking up to the sun, rather than feeling yanked awake in dark of night, is a plus as is the way the evening hours seem to flow together. If dinner is late, it’s O.K. because it’s still light out, still daytime.

September transitions so abruptly into fall. School starts and all activities must be moved to late afternoon or evening. Generally, fewer daylight hours feed an urgency to do things before nightfall, and an acute awareness that it’s dark and time to wind up the day.

Dinner is often a casualty of the season change. A slot must be found to fit new schedules. Moreover, with cooler weather creeping in there’s pressure to stop and make a hot meal, often stressing the person who does the cooking. It’s tough to jump from work to kitchen, especially if one has to go out again.

Unfortunately, most quick recipes call for top of stove techniques sautéing, frying and boiling. I hate not being able to change and having to pay as much attention to not spattering my clothes as I do to what I’m preparing.

The quick solution is frozen dinners, but I like to know what goes into my meals and how they’re prepared, to avoid chemical additives and control sodium, sugar and fat. I want healthy, whole foods cleanly cooked. As a personal chef I prefer to prepare and freeze several meals in advance, but that’s not always possible, particularly when pressed for time.

So I’m listing several, fast, easy spatter-proof recipes, which have served me well over the years. One is cold for the nights that call for separate times or a quick pick-up. I’ve included suggestions for sides. Plain bagged frozen vegetables are good choices, as are simple boxed rice and pasta. These are only ideas of quick types of accompaniments that complement the dishes. You will want to serve your own favorites.

Tuscan Bean Salad; Serves 2—For more, simply double (leftovers make good brown bags)
(1) 6 oz. can of tuna- drained-solid or chunk white preferred—oil or water optional
(1) 15 oz. can cannellini beans – or navy or white beans – drained
2 Tbs. salad or canola oil
1Tbs. balsamic or red wine vinegar
1 Tbs. Dijon mustard
1 tsp. lemon juice
¼ cup fresh basil leaves-chopped or 1 tsp. dried
Oregano-to taste- optional
Whisk the last 6 ingredients in a bowl. Stir in the beans and tuna. Allow to sand a few minutes for the flavors to meld, or refrigerate up to 8 hrs.
Like most Tuscan recipes, this is wonderful served on a bed of spinach leaves. All it needs is a loaf of artesian bread.
A great dinner to have on hand for those nights when people have to eat at different times.

Penne With Ham and Peas in Creamy Sauce: 4 Servings
(1) 1lb. 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.
Suggested sides: Tossed salad and a good artesian bread.
*** Only heavy cream, half-and-half, and skim milk can sustain boiling without “breaking” or curdling.
Ever the calorie counter, I use skim milk. The Italians would insist on heavy cream, but half and half works well and adds a richness to the flavor
***Smoked turkey, turkey bacon, or turkey ham are all good dietary alternatives.

Potato and Bean Casserole: Serves 4
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1 onion thinly sliced
16 oz. can beans—suggested light kidney beans- partially drained
15 oz. can diced tomatoes with juice
12 oz. frozen cut green beans

1 envelope beef or chicken bouillon granules
1 Tbs. oil
Salt and pepper
3 white potatoes or 2 small sweet potatoes
Heat oil in skillet and sauté onions until soft about 5 min, add hot dogs and warm through, about 4 min.; add green beans and tomatoes and bring to a boil; add kidney beans. Turn off heat. Pierce potatoes several times with a fork and microwave on high just until tender, about 3 min. Cool and thinly slice. Turn bean mix into an ovenproof casserole dish or 4 individual crocks. Cover top(s) with potato slices in a circular pattern. Bake in a 400 deg. oven until potatoes are golden and mixture bubbles. Serve hot with a tossed salad.
This is a great meal to have made ahead. It gives you a chance to put your feet up while it bakes

.
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 made ahead. Leftovers, regular sized steaks, or even sliced Deli beef can be used whole or julienned to serve over rice or pasta.
(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 over-cook. Plate steaks and top with sauce.
Suggested Speedy Sides: Minute rice cooked with a package of beef bouillon granules, or other seasoning.
1 lb. bag of a frozen green vegetable; peas, beans, broccoli etc.
Quick Chicken Saltimbocca: Serves 4—(All in the oven)
4 large boneless skinless breasts
4 slices Swiss cheese
4 Slices Deli ham or smoked turkey
4 fresh sage leaves or 1/4tsp. dried sage- optional
Using a can or rolling pin, place the breasts between 2 pieces of plastic wrap and roll to an even thinness. With skin side down, if using sage lay a leaf or sprinkle the dry herb on the meat then place a slice of ham and then a slice of cheese on each. Roll and fasten with string or a skewer. Place rolls seam side down on an oiled foil covered cookie sheet and bake in a preheated 400 deg. oven for 20 min. Serve whole or sliced.

Roast some canned whole potatoes or baby carrots, frozen Brussels sprouts or whole green beans lightly coated with oil and Balsamic vinegar and sprinkled with parsley or rosemary or thyme along with the meat.

Relish End-Of-Season Stone Fruits Cooked

A couple of weeks ago I wrote about enjoying stone fruits, cherries, apricots, peaches, plums etc. in the late summer. I’m a big fan of produce, but I admit these products are my favorites. I hate to see their season end, especially because they’re not among the mass imports that fill our markets all year. I want to relish the season until the very last minute.

Fortunately, stone fruits let their admirers do this because they seem to gain a second life when cooked. The wrinkled, slightly bruised older fruit; the ones too late to ripen before frost, can still shine with taste when baked.

I’m going to cut the discussion short this week, because I want to give you several recipes for extending the stone fruit season into the fall by cooking the last of the crops. Join me in taking advantage of them and enjoying these fruits down to the last drop—er—slice.

Fruit Pie: Serves 8-10
For Filling:
1 ½ lbs. fruit pitted, peeled if needed and sliced if needed
1 tsp. cinnamon (optional)
½ cup sugar
2 Tbs. cornstarch
1 tsp. butter
¼ cup dried fruit, raisons or craisins – (optional) plumped in ½ cup water in the microwave in high for 30 sec. and drained.
When dough is ready, toss all the above ingredients gently and fill pie shell.
For Crust- * (Option –purchase a refrigerated pie crust)
1¼ cups flour
¼ cup sugar
¼ tsp. cinnamon –optional
½ cup shortening – – this can be Crisco, butter or margarine
4 Tbs. ICE water
Place all the dry ingredients in a bowl and stir well. Using the blades of two knives, mix cut cubes of the shortening into the dry ingredients until clumps are the size of small peas, or use your fingers to blend the mix until it resembles gravel. Add ice water 3 Tbs. at first and then the 4th, if needed, turning constantly with your hands, until dough forms a ball. It should be as moist as modeling clay, but the less handling the flakier the crust. Chill wrapped in plastic, or simply put the bowl in the fridge while you do the rest. When ready, roll on a floured board to a
12” round, put the rolled crust into an 8 or 9 inch pie pan. Add filling. Trim edges from around
pie pan leaving a 1 inch margin. Re-roll the trimmings cut in 1-2 inch wide strips to form a lattice top by placing alternately over the top
Preheat oven to 400 degrees, bake 10 min. then reduce heat to 350 degrees and continue baking until golden and bubbly.
*Option—To use a refrigerated pie crust, dust with powdered sugar and roll to 12” round. If rolling is not required, dust with 1 Tbs. powdered sugar and ¼ tsp. cinnamon, before adding fruit..

Peach Crisp Serves 4
6-8 peaches-peeled and sliced 1 cup brown sugar
¼ cup juice or water 1 tsp. cinnamon
1 Tbs. lemon juice ½ cup butter – melted
1 cup flour OR ½ cup mixed with 1/3 cup chopped walnuts (optional)
½ cup rolled oats (not instant) Confectioner’s sugar
Mix first three ingredients. Divide among 4 ovenproof crocks. Toss all the other ingredients, except the confectioner’s sugar, until coarse crumbs form. Spread the crumbs evenly over the tops of the peaches and bake in a 376 degree oven about 30 min until peaches are tender and top is golden. Dust with Confectioner’s sugar. Serve warm with whipped cream topping.
*Crisps can be made from any fruit, even rhubarb is an option, just regulate the amount of added liquid according to the juiciness of the fruit. They shouldn’t be runny. Recipe can be doubled and made in an ovenproof dish.

Peach Pandowdy* Recipe Pre 1890 (Serves 4)
1qt peaches peeled (3 cups sliced) 2 cups milk
2 cups flour 1 cup butter melted
¼ tsp. salt 1/.2 cup sugar
Melt the butter and use some to grease the crocks. Cut the peaches about ½ inch thick slices. Mix sugar, salt and flour and gradually add milk to make a smooth batter. Add the remaining butter and peaches. Pour into 4ovenproof crocks and bake in a preheated 350 degree oven30-45 min until brown. Serve warm.

Plum Pandowdy* Recipe After 1890 (Serves 4)
4 cups stoned and halved plums 1 cup flour
6 Tbs. brown sugar 2 tsp. baking powder
1 tsp. lemon zest ¼ tsp. salt
½ tsp. nutmeg 2 Tbs. sugar
½ tsp. lemon juice 6 Tbs. milk
½ tsp. vanilla ¼ cup butter
Sugar for topping Cinnamon for topping

Grease 4 crocks. Prepare the first 6 ingredients in column I as if for the Cobbler, by stirring them in a bowl, and then dividing them equally between the crocks Whisk the dry ingredients in column II, then cut in the butter until it resembles peas. Last stir in the milk until well blended. Kneed the dough slightly on a floured board, separate it into balls and pat each into a circle that will just fit inside the top of a crock. Lay the dough rounds on the crocks, but do not attach to the
crock edges. Sprinkle the dough circles with the extra sugar and cinnamon. Bake in a preheated 375 degree oven about 30-40 min until top is golden and filling bubbles up all around and slightly over it. Cool 20 min. Serve with cream.
*Pandowdeys do well with apples, pears and all stone fruit—no berries. In the first version ¼ cup juice may be added to apples. Pre made buttermilk biscuits can be used in version II, just use confectioner’s sugar, instead of flour, on the board used to pat them out. Rhubarb is also an option in this version.

Cherry Cobbler* Serves 4
You can take the medication by emptying the sachet straight into your mouth or by using the liver detoxification diet is a good cialis samples manner to try and do this. LowT Questionaire: Answer these 10 questions to see if you may have Low T. viagra bulk Never make any such consideration of the drug products if the buy viagra in australia http://cute-n-tiny.com/tag/frog/ patients have been suffering from improper medical history. The medicine works in the body to enhance the resistant framework with expanding the online viagra overnight vitality levels in the body. 3 cups pitted cherries (11/2lbs) ¼ cup buttermilk (or milk)
21/2 Tbs. sugar 2 Tbs. sugar
½ Tbs. honey 1 tsp. baking soda
¼ tsp. vanilla 2 Tbs. butter – melted
½ tsp. lemon juice 1 cup + 2 Tbs. flour OR
1 Tbs. flour ½ cup flour+1 Tbs. and ½ cup ground almonds
1/8 tsp. salt 1/8 tsp. almond extract
Grease 4 crocks. Heat oven to 400 degrees. Stir together first 5 ingredients, then stir in flour and salt. Divide among crocks and bake10 min. Remove from oven and reduce temperature to350 degrees. Mix the remaining dry ingredients. Stir in the butter to form crumbs. Stir in buttermilk and extract until combined. Drop batter by spoonfulls in a cobblestone pattern over the fruit. Bake 25-30 min until browned and bubbly. Let stand 30 min. Serve warm.
*Cobblers are good with berries and the juicier pitted fruits, just adjust spices for flavorings. Again recipe can be doubled and baked in a 9×13 dish.

Fruit Buckle* Serves 4
¼ cup butter-room temperature ½ tsp. salt
½ cup sugar ¼ cup milk
½ egg 1 cup peeled, sliced fruit or halved cherries
½ tsp. vanilla ¼ tsp. cinnamon
¾ cups flour ¼ tsp. nutmeg
½ tsp. baking powder
Preheat oven to 350 degrees. Grease 4 crocks. Cream ½ the butter with ½ the sugar. Blend in egg and vanilla. Stir together ½ cup flour, baking powder and salt then add alternately
to the egg mixture with the milk Divide batter among crocks, top with fruit. In a small bowl
combine remaining sugar, flour, and spices. Cut in the remaining butter until it looks like coarse crumbs. Sprinkle over the top of the fruit in the crocks. Bake for 35 min. Serve with whipped cream or ice cream.
* Can be doubled and baked in a 9 inch square pan.
** Excellent with 1 cup berries in place of stone fruit.

Crumble Cake Serves 10-12
This was a popular recipe during the 1980s and somehow lost during the ‘90s
2 cans pie filling—of choice*
1 box cake mix—to fit the above choice
½ cup butter – melted
1 tsp. ground cinnamon
2 Tbs. sugar
Preheat oven to 350degrees. Pour pie filling into a 9×13 inch pan. Sprinkle cake mix over. Drizzle with melted butter. Top with sprinkled sugar and cinnamon. DO NOT STIR. Bake for 30 min or until light brown Serve warm or cold, topped with ice cream or whipped topping.
*To Use fresh fruit see the directions for pie filling above. Place the fruit and all other ingredients except cornstarch is a sauce pan with ¼ cup water or juice. Gently cook until fruits release their juice, add the cornstarch and stir until thickened, about 3 min. Cool and follow directions for this recipe.

Brown Betty* Serves 4
3 cups soft breadcrumbs (sourdough is good)
6 Tbs. butter – melted
¾ cup + 2 Tbs. sugar-divided
¼ tsp. ground nutmeg
¼ tsp. salt
2 tsp. zested lemon peel
6 cups thickly sliced fresh fruit.
Butter crocks. In a bowl whisk together bread crumbs, butter, 3 Tbs. sugar and nutmeg until mixture is very moist. In another bowl stir together the fruit, lemon peel, salt and the rest of the ¾ cup sugar .Divide 1/3 of the crumb mix between 4 ovenproof crocks, top with half the berry mix. Repeat the layers ending with the crumbs. Sprinkle with the 2 Tbs. sugar. Bake in a preheated 375 degree oven @ 40 – 45 mins. until toping is golden and filling bubbles. Allow to stand at least 30mins. Serve at room temperature with ice cream, or cream if desired.
*Any fruit can be substituted in equal quantity for the berries. Dryer ones, like apples, may need ¼ cup of liquid to make sufficient juice. Substitute, or add appropriate spices
Recipe may be doubled and cooked in a casserole Serves 6-8

Clafouti Serves 6-8
3 cups pitted, peeled and sliced if necessary fruit
11/4 cups milk
1/3 cup sugar
3 eggs
1 Tbs. vanilla
1/6 tsp. salt
2/3 cup sifted flour
½ cup sugar
Powdered sugar
Blend all the ingredients except fruit for 1 min and pour a thin ¼ inch layer of batter into a 7 or 8 cup baking dish. Place dish in a preheated 350 deg. oven for a couple of minutes until batter sets. Spread fruit over the baked layer, sprinkle with the ½ cup sugar and pour the rest of the batter over all, smoothing with the back of a spoon. Bake for about 30 min until puffed and golden and a knife plunged in the center comes out clean. Serve warm, garnished with powdered sugar. This is a great winter dessert made with canned or thawed frozen fruit.

Affordable Summer Party Dinner For 6 Under $12.00

I rarely write a post about a specific meal unless it’s for an occasion, and have never included a full menu, but due to the current concern over food prices, I’m doing that this week. Last Sunday I had a chance to prove my plan to control food bills works by delivering a full dinner for 6 for under $12.00, and I did it, shopping in a regular supermarket, using only their flyer .One dish, the potato salad, allowed me to show how substitutions can reduce cost without sacrificing quality too.

The backstory is simple. My pool club hosted a charity fund raiser which combined the traditional Labor Day Picnic with the old practice of bidding for a “boxed “dinner. It was a blind process, the club setting prices for adults and children, a limit on servings to be ordered and agreeing to reimburse the volunteer chefs 50% of the cost. The bidders filled coded forms listing the number of adults and children, and any food allergies. I drew an order for 3 adults and 3 children, absolutely no nuts.

The meal I delivered was Teriyaki basted chicken with crispy, garlic dusted skin, cold French style green beans with fresh lemon balm, sweet potato salad in lime-ginger-chili marinade with fresh mint, chopped iceberg lettuce salad with fresh oregano and Thai basil in rosemary-garlic vinaigrette and a peach & plum pie. I considered it important in planning that all the dishes be unaffected by the hot weather.

Obviously, I was mindful of the total cost. The less I spent, the greater the percent of the agreed price for the dinner went to charity. As I said, I didn’t use coupons, bargain racks or special value stores. That doesn’t mean I didn’t look for advantages. Following my usual practice, I carefully studied the market flyers to plan the meal. I found one with enough specials to let me outline the dinner. Featured were fresh chicken, thighs and drums@ $0.98 lb. frozen name brand vegetables, 16oz.bag- 10/$10, lettuce $1.28 each, and peaches and plums @ $0.68 lb. with $25.00 purchase. The sweet potatoes were regular price, but everything else I needed was on special. Adding my own groceries made me eligible for the coupon.

I do admit I used my own staples for the pie crust, condiments, seasonings and fresh herbs for flavorings and didn’t include them in my total, but they aren’t regularly considered in these calculations because they aren’t replenished weekly. I bought the full 3lb. of thighs, used 4 and averaged the price, but I didn’t want 3 lb. of drums, so I paid full price for the 6 I needed. I’ve included that. Had I bought the sale product, the total would have been even less. The accounting is printed below and the recipes follow it. I think you’ll agree this was a complete, nutritious and interesting dinner.
However, cooking good meals is my business, I’m more proud, considering today’s food prices, of being able to bring this one in so reasonably. I did it by following my Diet for the Food Dollar Plan as explained in my book How to Control Food Bills, available on the site bookshelf.

ACCOUNTING:
Chicken @ $0.98 lb. family pack 3lb or more was $4.22 -10 thighs in pack=$0.42 each= $1.68
Chicken @ $1.18 lb.- 6 drums $2.89
French cut green beans $1.00 Lettuce – 1 head iceberg $1.28
3 Sweet potatoes @ $1.08 lb. $2.36
Peaches and Plums @ $0.68 lb. 6 items, 3 each $2.44
TOTAL——————- $11.65

RECIPES
Teriyaki Basted Garlic Dusted Chicken Serves 6
6 chicken pieces, breast thighs, drums or one whole roasting chicken
About 1 Tbs. Teriyaki sauce per piece, or side of chicken, less for drums + 2 Tbs.
2 tsp. garlic powder –more if needed
½ envelope chicken bouillon
2 cups water – estimate
Salt for brining
Rinse and clean chicken well. Place in enough water to cover and add 2 Tbs. salt to make brine and soak for at least 15min. Rinse well. Lift skin from meat with a rounded utensil like a butter knife, and fill each pocket with Teriyaki Sauce. Place chicken pieces in an ovenproof pan, large enough to fit comfortably. Add 11/2 to 2 cups water to measure 11/2 inches in the pan. Sprinkle the bouillon on the water, add 1-2Tbs. Teriyaki sauce and sprinkle ½ tsp. of garlic powder on each of the pieces, more if needed for a good dusting. Best baked in a 350 degree oven for 1 hr., but can be done at 375 degrees for 45min. Maintain water level but do not baste. Serve with pan juices on the side or remove from pan and allow to come to room temperature, Optionally, strain and chill pan juice to make aspic to serve on the side.

Lemon Seasoned French Cut String Beans Serves 6-8
16 oz. package of frozen beans
2 tsp. olive oil
1 1/2tsp. chicken bouillon granules
2 Tbs. chopped lemon balm leaves

OR if fresh herbs aren’t available use lemon pepper and omit bouillon
Cook beans as per package directions, drain and toss with oil, seasonings and herbs, if using. Serve warm or chilled.

Nitric oxide is a lowest price levitra natural gas that controls the amount of blood flow to the penis. A man who has too much of meat and offal Sardines, discount price viagra salmon, anchovies, etc. There are levitra 10 mg thousands of couples in the world that are not genuine and unregistered. To treat erectile dysfunction order viagra viagra is one of the most effective drugs that can treat erectile Dysfunction viagra can cure erectile dysfunction effectively. Sweet Potato Salad with Lime: 6 servings (Substitutions noted)
2 lbs. sweet potatoes
1/3 cup fresh lime juice – (I used ¼ cup concentrated+ water to equal 1/3 cup.)
1 Tbs. minced fresh ginger – (I used a rounded ½ tsp. powdered)
1 jalapeno minced- (I used a few drops of hot sauce)
2Tbs. brown sugar
¼ cup oil
Salt to taste
1/3 cup toasted cashew pieces—OR wasabi coated peanuts roughly chopped – (omitted)
1 Tbs. lime zest – (omitted)
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 and cool. 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 before serving. Do not make garnish ahead.

Basic Vinaigrette
The fundamental ratio is 1 part vinegar to 3 parts oil, with salt and pepper to taste. Dissolve seasonings in vinegar. If making in a jar, add oil in 3 parts, shaking between. If using a blender or bowl add oil in a thin stream with machine running or constantly stirring.
Toss with lettuce in bite sized pieces*
ADD-1 cup fresh herb leaves and blossoms if available.—chives, oregano, ant type of basil, cilantro etc.
*Greens can be stored in water, chilled, for a few hours, then drained and tossed with dressing.

Peach-Plum Fruit Pie Serves 8-10
For Filling-
1 ½ lbs. fruit pitted, peeled if needed and sliced if needed, I used 3peaches and 3 plums
1 tsp. cinnamon (optional)
½ cup sugar
2 Tbs. cornstarch
1 tsp. butter
¼ cup dried fruit – (optional) plumped in ½ cup water in the microwave in high for 30 sec. and drained. (raisins or craisins)
When dough is ready, toss all the ingredients gently and fill pie shell.
For Crust- * (Option –purchase a refrigerated pie crust)
1¼ cups flour
¼ cup sugar
¼ tsp. cinnamon –optional
½ cup shortening – – this can be Crisco, butter or margarine
4 Tbs. ICE water
Place all the dry ingredients in a bowl and stir well. Using the blades of two knives, mix cut cubes of the shortening into the dry ingredients until clumps are the size of small peas, or use your fingers to blend the mix until it resembles gravel. Add ice water 3 Tbs. at first and then the 4th, if needed, turning constantly with your hands, until dough can form a ball. It should be as moist as modeling clay, but the less handling the flakier the crust. Chill wrapped in plastic, or simply put the bowl in the fridge while you do the rest. When ready, roll on a floured board to a
12” round, put the rolled crust into an 8 or 9 inch pie pan. Add filling. Trim edges from around pie pan leaving a 1 inch margin. Re-roll the trimmings cut in 1-2 inch wide strips to form a lattice top by placing alternately over the top. Crimp edges.
Preheat oven to 400 degrees, bake 10 min. then reduce heat to 350 degrees and continue baking until golden and bubbly.
*Option—To use a refrigerated pie crust, dust with powdered sugar and roll to 12” round. If rolling is not required, dust with 1 Tbs. powdered sugar and ¼ tsp. cinnamon, before adding fruit.

Enjoy The Stone Fruits Of August

All fruits have a season, but in late summer, stone fruits, peaches, plums, nectarines, apricots and cherries RULE!. Perhaps the appeal is that they aren’t readily available all year, as many other items are, perhaps it’s the sunny colors of meat and skin. I think it’s the tangy taste and sweet juice but without doubt in August they’re irresistible.

I’ve always liked to know where my food comes from, not just the immediate past of the product I’m buying, but the history of the item. When I looked into stone fruits, I found some interesting facts. They are one of the oldest foods known to man, as proven by a preserved apricot pit in Armenia, or Mesopotamia as it was then known, their region of origin, which dates from 6000 B.C. Amazingly, apricots today are almost unaltered from the ancient ones.

Peaches are native to China, where they have been cultivated since 2000 B.C. and that country is still the world’s largest producer. However, their popularity is credited to Persia (Iran) from which they spread to the West. Peaches too, are similar to their ancestors. They exist in three varieties, with only minor genetic differences, the cling, the freestone and the nectarine. This last fruit, though categorized as separate for commercial reasons, is really a smooth-skinned peach.

Plums may be one of the earliest domesticated fruits. The main cultivars, or named species of a plant still cultivated today, have been found around the remains of Neolithic settlements. Unlike other stone fruits, plums seem to have originated in two strains and in two places; one comes from the mountains of Eastern Europe, the other from Asia. Plums are the most widely grown of the stone fruits, and exist in the largest number of verities, including Plouts, which like nectarines are sold as a separate fruit. Interestingly, the major cause of the many verities of plums is due to geographic location, climate and soil, rather than genetic engineering.

Cherries like plums have a wide indigenous region which includes North Africa, Western Asia and Southern Europe since prehistoric times. However, their modern history begins with a mention of an introduction to Rome via Armenia in 72 B.C. Basically, they come in three verities, sour for baking, sweet for eating raw, and the white or Royal or Queen Ann, which can be used for both. The white are also the chosen verity for dying to candy and marinating to create
the decorative Maraschinos.

I’ve gone into this history lesson, because, as I said, I’m interested in where my food comes from, from its origins down to the items I’m bagging in the store. An arresting fact about stone fruit in this time of contention about GMOs is its purity as a group. There may have been
grafting within a species, to improve the taste, or increase the size of the fruit, but genetically they remain fairly pure. There has been no introduction of alien genes to produce super powers of growth and resistance, nor have there have been attempts to create new types of a fruit, the miniature peach or the gigantic cherry. They all remain very much in their natural forms, the variations result naturally from being grown in different climates and soils. It’s comforting to think our ancestors would recognize these fruits and bit into them with as much enjoyment as we do today.

Before I add this week’s recipes, here are a few quick tips.
1 The stems on cherries help to preserve them. Leave them on until ready to use. The DIY way to remove pits is to make a small slit in the bottom, insert a drinking straw and push the pit through the stem end.
2 To peel peaches, dip them in boiling water for about 30 seconds and the peel comes off as it does with tomatoes.
3 Nectarines can be used in any peach recipe and don’t need peeling.
4 Broil or grill peaches with a bit of cinnamon to serve with poultry
5 Cooked recipes are great uses for under or over ripe fruit

Roasted Peaches: Last year I really fell for Roasted Peaches
1 Ripe peach pealed – large is best
1 Tbs. granulated sugar per peach –less if fruit is small
1 Tbs. melted butter per peach – less if fruit is small
Peal peaches as you would tomatoes, by dipping in boiling water for a minute, then pulling the skin off with a paring knife and pit them. Cover a rimmed cookie sheet with foil and either slice them or leave in halves. Drizzle each peach with 1 Tbs. butter and sprinkle with 1 Tbs. sugar. Roast in a preheated 400 deg. oven for about 29 min until turning a bit golden. Serve as a dessert topping. Can also be frozen in plastic containers- allow to thaw at room temperature before using. Use as is, as toppings, tart fillings, for short-cakes or to layer cakes.

Peach Melba Serves 2
1 roasted peach
2 scoop vanilla ice cream
1 cup fresh raspberries or ½ cup frozen thawed or ¼ cup Melba syrup
Marinate fresh fruit in a bit of sugar, sweeten frozen if needed. Berries can be pushed through a sieve to reduce seeds. Place one peach halve in each dessert dish, cut side up and fill halves with ice cream. Drizzle with syrup and top with whipped cream if desired. For traditional recipe, place a small meringue on either side of ice cream.
MERINGUES
4 egg whites
¾ cup sugar
¼ tsp. salt
1 tsp. vanilla
3-4 drips cider vinegar
Beat egg whites at room temperature until soft peaks form, add salt and vinegar and beat to incorporate, likewise with vanilla. Gradually add sugar and beat until whites are stiff and glossy. Drop by spoonfulls on a waxed paper covered cookie sheet (size of spoon will determine size of meringue) and bake in a preheated 250 deg. oven for 1 hr. until firm on top. Cool on a wire rack, remove from paper and store in an air-tight container. Keep for weeks.

ANGLE NEST:
Add 1 Tbs. flour and 1 Tbs. cornstarch to just 3 egg whites per cup of sugar. Shape them on an 8 inch round template, using the back of a fork to raise the sides into nests. Bake at 250 degrees for 60 min. Leave in oven for 30 min. Cool on a wire rack. Store in a dry place until ready to use, up to a week. Fill centers with fresh fruit and serve with whipped cream, or topping, on the side. I would imagine these can be made in individual portions, and would be most attractive. Judging by the timing to cook basic meringues, I don’t think there would be much adjustment to the directions either. Something you might want to try.

Peach Kuchen Serves 12 – An excellent party dessert for a warm day. It’s served at room temperature and isn’t affected by heat
1¾ cups. flour 4-5 cups sliced peaches
2 Tbs. sugar
1 tsp. baking powder *Meringue*
½ tsp. salt 4 egg whites
½ cup butter ¼ tsp. salt
¼ cup chopped nuts ¾ cup sugar
2 egg yolks beaten lightly 1 tsp. vanilla
2 egg yolks 3-4 drips cider vinegar
1/2 cup sugar
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Stir together the first 3 dry ingredients in column I. Cut in butter. Stir in nuts and 2 egg yolks until well mixed. Press into the bottoms of a.9x12inch pan. Beat other egg yolks well, stir in next 2 ingredients, add peaches. Bake in a preheated 350 degree oven 45mins. Remove from oven, and reduce temperature to 325 degrees. Meanwhile, have made *Meringue* by beating room temperature egg whites until soft peaks form, add vinegar and beat to incorporate, likewise with vanilla. Gradually add sugar and beat until whites are stiff and glossy. Spread Meringue over fruit, return to oven and bake until delicately brown-about 10 min. Serve at room temperature.

Fruit Mousse: Serves 8-10
1 pt. fruit in large chunks
1 ½ cups whipping cream
(1) 8 oz. container whipped topping
½ envelope Knox gelatin
¼ cup water +
Confectioners’ sugar to taste
Place the fruit pieces in a bowl with at least 1 Tbs. of the sugar and allow juices to collect. Soak gelatin in the ¼ cup water. Measure fruit juice in bowl and add enough water to make ¼ cup if
needed. Add to softened gelatin and microwave 30 sec. at a time, stirring, until dissolved. Whip cream to stiff peaks. Add whipped topping, then gelatin, then fruit and sweeten to taste. Pour into a decorative mold, refrigerate until set and then freeze covered. Unmold by placing in a bowl of hot water and running a knife around the edge until loosened. Invert onto a plate. (Note: 2 Tbs. chopped lemon balm mixed in adds zip) The whipped topping replaces the original raw egg whites in this recipe for health safety.

Fruit Rustica Serves 8-10
The French call this a Galette, the British a Rustic Tart. Both seem so fancy. I like the simple Italian, Rustica, because it is pie baking at its most basic, and possibly the first way pies were made. Whatever they’re called, they’re enjoying a new popularity, but all the recipes are really the same, because in its simplicity, it is perfection. It can be made from 1 ½ lbs. of any large pie
fruit. Peaches need to be peeled, pitted, and sliced lengthwise, while apricots and plums, which are my favorite, need only be pitted and halved. So depending what’s available, the choice is yours, as is the option of adding a small amount of dried fruit to prick the flavor, raisons, craisins, cherries etc.
Requirements: A bowl, parchment paper or foil, a cookie sheet and a rolling pin.
For Crust- * (Option –purchase a refrigerated pie crust)
1¼ cups flour
½ cup shortening – – this can be Crisco, butter or margarine
¼ cup sugar
¼ tsp. cinnamon –optional
4 Tbs. ICE water
For Filling-
1 ½ lbs. fruit prepared as directed above
1 tsp. cinnamon
½ cup sugar + 2 tsp.
2 Tbs. cornstarch
1 tsp. butter
1 egg white OR ¼ cup milk
¼ cup dried fruit – (optional) plumped in ½ cup water in the microwave in high for 30 sec. and drained.
*Option—To use a refrigerated pie crust, dust with powdered sugar and roll to 12” round. If rolling is not required, dust with 1 Tbs. powdered sugar and ¼ tsp. cinnamon, before adding fruit.
For crust—Place all the dry ingredients in a bowl and stir well. Using the blades of two knives, mix cut cubes of the shortening into the dry ingredients until clumps are the size of small peas, or use your fingers to blend the mix until it resembles gravel. Add ice water 3 Tbs. at first and then the 4th, if needed, turning constantly with your hands, until dough can form a ball. It should be as moist as modeling clay, but the less handling the flakier the crust. Chill wrapped in plastic, or simply put the bowl in the fridge while you do the rest. When ready, roll on a floured board to a
12” round, transfer to a parchment or foil covered cookie sheet Pile fruit, tossed with other ingredients, in the center, fold edges up around to enclose with an open top. Sprinkle with sugar.

Preheat oven to 400 degrees, bake 10min. then reduce heat to 350 degrees and continue baking until golden and bubbly.

FRUIT PIZZA:
Make dough as instructed above, increasing sugar to ½ cup and shortening to 2/3 cup. If buying, purchase a roll of sugar cookie dough, not pie dough. Roll dough to fit a pizza pan, prick several times with a fork and bake as for cookies, 350 degrees for 10 to 12 min. until lightly browned, or as directions on package state. Cool completely in pan.
Raw fruit is decoratively arranged over the crust, so the amount you will need depends on the chosen fruit, roughly about 1 ½ lbs. My favorites are a combination of strawberries and blueberries, kiwi and peach slices work too, as well as many others. Optionally use other small fruits or berries as highlights.
Top with a glaze made from a clear jelly, apple or current, melted with 1 Tbs. water per ¼ cup jelly. For a thicker glaze dissolve ¼ tsp. cornstarch in 1 Tbs. water per ½ cup jelly, which is the amount I use for one of these. Boil until clear and spoon over the fruit. Chill until completely set. Optionally pass whipped cream.

SUMMER PUDDINGS are a very old-fashioned seasonal dessert. Still popular in England these “puddings” are famous for holding up well in hot weather. They’re economical too, because they’re perfect for using up leftover fruit and older bread.
Choose a sturdy 1 ½ quart bowl – then you will need:
1) 6 or more ½ inch slices of French or Italian bread, crusts removed-enough to well line the bowl, plus to cover the top. If bread is fresh, dry it in a warm oven until firm, but several days old is fine

2) 3 cups frozen or fresh MIXED berries- strawberries, blueberries, blackberries raspberries or very ripe, juicy stone fruit—plums add color
3) ½ to ¾ cup sugar-depending on natural sweetness of fruit
4) 1tsp. Balsamic vinegar – optional
5) ¼ cup or more water orange or apple juice as needed
Line the bowl with bread, trim and reserve overhangs. Combine sugar and fruit in a pan. Bring to a simmer and cook about 5 min. until juices flow. If using frozen fruit, this will take about 10 min. Cool and ladle the fruit into the bowl, reserving some of the juice. Cover the fruit with the extra pieces of bread, then, first placing plastic wrap over it, cover the bowl with a plate which fits the top. Weight the plate down with a can or other suitable object, and chill the pudding overnight. Uncover and unmold by inverting onto a plate, Serve with reserved juices, optionally thickened, alone or mixed with cream. Optionally offer whipped cream.
I realize that there are, literally, hundreds of wonderful desserts suitable for serving in summer. These are but a few examples of ways to present one class of fruits, but they are guaranteed to make things easier. All taste great, and several hold up well in hot weather. However, whether eating raw or prepared in a recipe, please, please take advantage of stone fruit’s short season and enjoy them while they’re here.

Fun Add-Ons To Summer Meals

Outdoor meals and/or cold or semi-cold ones, in general, have a “fun” connotation. In addition to salads which compliment or complete the meal, regular side dishes and condiments, which indeed do perk up the taste, we look forward to sampling some extra side offerings, ideally lively combinations, to give zing by providing a sharply contrasting taste. These are the add-on dishes that make you remember that meal. For want of a better term, I’m going to call them “accompaniments’.

Now, I don’t mean fries with a burger or potato chips with cold chicken The type of side dish I’m talking about, though it is a carbohydrate, is usually a healthy vegetable or fruit based one with low impact on the caloric intake. Perhaps the absence of guilt over consequences increases our enjoyment, but in any case, most accompaniments are anticipated, welcome and quickly consumed.

Perhaps the appeal of accompaniments can best be explained by the fact that their recipes are usually found in the ”Relish” category. The name is self-descriptive. According to Webster the word defines a taste which gives pleasure by being distinctive, appealing, appetizing, enjoyable, peasant and zesty. That really says it all!

The funny thing about cold or semi-cold meals, especially if served and/or cooked outdoors, is that we get the featured item on our plates, a burger for example, and immediately look around for other foods to add on. If we were inside, we’d probably calculate the carbs and protein in the burger, not even consider having the second one, as we do outdoors, as well as take small portions of the other offerings, focusing on veggies. This is why these accompaniments are so helpful. They can satisfy the desire to eat more.

Accompaniments have a couple of other attributes too. They can endure exposure to hot weather, because, as a rule, they’re pickled, and children usually love them for their sweet-sour taste and crunchy texture. I’m providing 11 recipes for easy add-ons below. Some, you may notice can be served as, or made into salads. Others, like the melon salsa might be crisper kept chilled, but all will remain stable and safe in hot weather. Moreover, all are easily prepared, rather inexpensive to make and I’ve included the shelf life on each. Please remember, however, that NO food should be left standing in the heat for longer than 1 hour. So enjoy the summer meals but be safe.

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

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

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

Pickled Beets: Serves 4-6
(2) 15 oz. cans tiny whole beets – drained, juice reserved
3 Tbs. cider vinegar – or to taste
Combine beet juice, vinegar and sugar in a pot and bring to a simmer. Correct sweet-sour ratio to preference. Add beets and simmer for 5 min. Cool beets in broth then store, still in broth, garnished with chopped fresh chives. Save the beet juice! Keep chilled for 3 weeks.

Pickled Eggs: Allow 1 egg per person
Reserved beet juice from above recipe\
Hard boil and shell the eggs
Place eggs with beet juice to cover in a closed container and marinate in the refrigerator for several days and up to 2 weeks or possibly longer. Serve drained whole, halved or quartered. This is a recipe ethnic to Northern and Eastern Europe devised to preserve eggs for long periods, now considered a delicacy. Pickled eggs are colorful, ranging from pink to burgundy depending on marinating time, and taste mildly deviled. Best of all, they require no other ingredients. These are best served whole. The pickling gives the whites a protective coating which preserves the freshness of the yolks. They take several days to pickle and keeps chilled about 2 weeks.

Onions Rosemary: Serves 4-6
14oz. bag frozen pearl onions thawed OR 1 lb. fresh, skinned
1 Tbs. oil
2 tsp. powdered rosemary
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If using fresh onions drop into boiling water for about 2 min, until water returns to a boil; drain and dry. Pour oil on a foil lined baking sheet; roll onions in oil to cover and sprinkle with rosemary, rolling to make sure they’re covered. Roast in a preheated 400 deg. oven for 15 – 20 min until beginning to brown. Serve at room temperature. If making ahead, store chilled. Serve within 2 days and discard leftovers.

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

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

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

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

Roasted Tomatoes: Serves 4
4 medium tomatoes
Cooking spray
2 Tbs. olive oil
1 tsp. red wine vinegar
¼ tsp. garlic powder or to taste
Pinch Kosher salt
2 Tbs. chopped fresh herbs or 1 Tbs. dried – Optional choices: basil, rosemary, oregano thyme
Chopped fresh chives – for garnish optional
Fresh ground black pepper
Core tomatoes and cut an “X” through the skin of the other end; place on a lightly sprayed, foil covered baking sheet,; brush with 1 Tbs. of oil and roast in a preheated 350 deg. oven for 20 min. Cool, gently remove skin and place on a serving plate. Whisk oil, vinegar and garlic and pour over tomatoes. Sprinkle with herb(s) of choice and a little salt’ Allow to marinate a few minutes, or chill, and serve garnished with chives and pepper. Use at once.
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 mins. 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 mins. 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 for up to a year.

New DIY Salads That Make The Meal

We’ve discussed composed salads and alternative ones. Now, at the peak of the growing season, I’ve got to tell you there’s a new guy in town making waves by combining produce in ways that make salads stars in our diets. They’re innovative not just in the wide range of ingredients used but also for the complete meals they so effortlessly provide. As in the alternative creations, all sorts of items are included, with less emphasis on the leafy greens, but they are not chopped or diced as they used to be. Rather the ingredients are presented in chunks, or pieces, or more often, in thin slices or shaved. The mandolin is replacing the knife, and is actually easier and quicker to use.

Like the composed salads, the current versions accompany meat to constitute a full plated entrée but the meat now is usually a lean cut, a fish fillet, a cutlet or loin chop, lightly grilled, broiled or sautéed just prior to serving, although this is an excellent way to serve well-trimmed, leftover slices of roast too. The dish is further fortified by the inclusion of nuts, seeds, cooked grains such as farro, quinoa, bulgur, kasha, rice and even “country croutons”, pieces of torn, not cut, artesian bread, to make it into a fully nourishing attractive meal.

Although the salad ingredients can be prepared ahead and kept in chilled water, ideally they are tossed with a vinaigrette (see my recent post on DIY dressings) just before serving and plated after the meat, spontaneously draped slightly over it rather than positioned rigidly to one side as was the usual practice. The whole effect is a most inviting one of freshness and casual elegance.

As for the actual ingredients, start with the thought that things that go together hot, will do so cold. The Italian gang, for example, tomatoes, zucchini, onions and fennel make a wonderful salad when grape tomatoes are split and the other things shaved and yes, the zucchini is raw. Add fresh basil and oregano, some quinoa and perhaps shavings of Parmesan or Romano some grilled chicken or slices of beef and it’s a full meal.

You can have fun thinking outside the box too. Many fruits and vegetables are great matches: tomatoes, watermelon and avocados, cantaloupe, peppers and onions, plums, radishes and cucumber to name a few. Lesser greens such as watercress, sprouts and baby spinach are great compliments for these combos, rather than the usual lettuces. Herbs are wonderful as well. Don’t buy a bunch for garnish and wonder what to do with the rest. Use then as salad greens: parsley, especially the flat leaf, cilantro and basil are good choices.

Then it’s simply a matter of deciding what grain, cheese, seeds or nuts, toasted please, best go with the other ingredients, appeal to you, perhaps you have on hand or want to get to round out the salad, turning it into the chief component of the main course rather than a side, I’ve found the grains present no problem in taking up prep time either. They can be cooked ahead, frozen in salad sized portions and thawed when needed.

In fact, I had leftover fennel crusted pork tenderloin this week and I made one of these salads to
use on a hot night. I had no recipe, just the meat and some cooked wild rice. I tossed the rice, thinly sliced carrot, zucchini onion, bell pepper and grape tomatoes with a couple of torn Romaine leaves, fresh basil and oregano in a light vinaigrette, and served it over the sliced cold pork. It was delicious but the interesting thing was how little of each ingredient was required to create a fully satisfying meal.

So let your creative side loose, listen to the inner voice that tells you what would taste good together and build yourself a salad. You might discover combinations you want to enjoy all year. Wonderful as these are in hot weather, they can carry over to other seasons. The food media is full of recipes for these “complete” salads and serving suggestions right now, because they are the new BIG thing, but in case you’re really stuck, I’m including some recipe ideas below.

Melon Salad: Serves 4*
1 cantaloupe rind and seeds removed sliced ½ inch thick and cut in 2 inch pieces
1 small red onion thinly sliced
1 green bell pepper – in Julianne cut in 2 inch lengths
1 bunch cilantro- leaves only
Leaves of 2 mint sprigs – chopped
2 tsp. oil
½ lime juiced
3 green leaf lettuce leaves torn in bite-sized pieces
Few drops hot sauce—optional
¾ cup cooked couscous or cooked quinoa
¼ cup chopped pistachio nuts
Toss melon and all other ingredients except nuts gently to coat. Chill if not serving at once, but no more than 30 min. Plate chicken and add salad to plate allowing some to partially cover the chicken. Top with nuts.
*Serving suggestion-4 pieces skinless, boneless chicken breasts or thighs, pounded to an even thickness or 4 tuna steaks, cooked as preferred, grill, sauté or broil

Pear Salad; Serves 4*
3 ripe pears thinly sliced
1 head small Bibb, Boston or 4 leaves green leaf lettuce-torn in bite-sized pieces

Still for the introductory part, Vimax is cialis 5mg an herbal supplement, it does not provide overnight result. Teach men not to abuse alcohol and order sildenafil also quit smoking at the same time. viagra online cheap Common side effects such as headache do no present a massive or dangerous problem to the consumer. Especially in body extremities like here order cialis online male organ region, which allows the actual penile muscles to unwind. 3 Tbs. oil
1 Tbs. tarragon vinegar
¾ cup cooked farro
1/3 cup chopped toasted pecans
6 oz. Brie- crumbled
Toss all ingredients except the cheese gently inn a bowl. Plate salad partially over the meat at once and garnish with the cheese.
*Serving suggestion-4 loin chops, cutlets or 1-1 ½ lbs. packaged loin

Avocado, Cucumber Spinach Salad; Serves 4*
1.package baby spinach 8-11 oz.
1 avocado – sliced thin and cut in 3 inch pieces
½ medium cucumber sliced on a mandolin
1/3 cup chopped, toasted walnuts
¾ cup cooked kasha
2 Tbs. fresh dill chopped
½ cup mayonnaise
¼ cup sour cream
2 Tbs. white wine vinegar
Whisk the last 4 ingredients in a bowl to make a dressing and chill for at least 1 hour. Gently combine 1/2 the dressing with the other ingredients, except the nuts. Plate the salad with the meat, garnish with the nuts. Serve the remainder of the dressing on the side.
*Serving suggestion- excellent with salmon, but can be served with any strong flavored fish such as cod or hake.

Italian Vegetable Salad: Serves 4*
4 plum tomatoes in 8ths
1 zucchini sliced on a mandolin
1 onion sliced thin
1 bunch flat leaf parsley
1.3 cup fresh oregano and basil leaves or 1 Tbs. of each dried**
2/3 cup cooked bugler
4-6 leaves Romaine lettuce torn in bite-sized pieces
3 oz. shaved Parmesan or Romano cheese
½ tsp. garlic powder
¼ cup olive oil
2 Tbs. red wine vinegar
Combine last 3 ingredients in a bottle and shake well. Toss dressing with all the other ingredients gently and plate with meat. Garnish with cheese.
*Serving suggestion – any grilled, sautéed or broiled cut of beef or well-trimmed slices of roast beef, even thicker cut Deli ones.
** if using dried herbs, add them to the dressing rather than to the vegetables.

Definition Of Our Motto

The motto of Kitchen $centse is “Making wonderful scents, while saving cents, by using sense” but what does it really mean, and more importantly, why is it meaningful?

The first “scents” aren’t just the welcoming smells of a home preparing for holidays and events or the tantalizing odor of a backyard grill. Those are important but mainly it’s the subtle aroma of the everyday meals which invite people to eat. This doesn’t mean that one has to be a chef, quite the opposite. I have a friend who never liked cooking or being in the kitchen, yet she can prepare lovely meals and does so nightly for her family. She has no secret. She just learned the basic rules and sticks to simple recipes with few ingredients.

The rules are really quite simple. It’s important to learn the terminology of cooking methods, boil, simmer, steam, bake, roast, sauté, fry, deep fry and which utensils to use for each task. We also need balanced meals. Each should contain a carbohydrate, protein and fiber, so it’s important to understand the basics of nutrition and which foods fit into those three categories.

All these things can be learned from books. However, when selecting the foods to combine in a meal, the preparation, seasonings and presentation, the rules are flexible and personal. Individual taste and ethnic background can factor in, as can instinct. A very spicy food needs a mild one to compliment it. Two strong flavors on a plate can be unpleasant, and two very acidic foods can be unsettling. We don’t need books to tell us this.

Texture and color are natural enticements too. For example, a poached white fish fillet, mashed potatoes, and cauliflower may fulfill all the nutritional requirements, but it isn’t very appetizing. Garnish the fish with a little paprika and parsley, bake the potato in skin, and substitute broccoli for the cauliflower and the plate is essentially the same but far more appealing. Realizing these things is instinctive.

Cooking is like riding a bicycle. Once you master the balancing you never forget it and you can decide if you only need to go from point A to point B or you want to learn to do pop-a-wheelies.
The point is you don’t have to be a chef. If you understand the basics, rely on your instincts and are willing to learn from experience, you will be able to produce wonderful meals with appetizing scents, if you want to do so. This will always be true, no matter your financial boundaries, and in fact, may give you freedom to adjust them.

The mention of financial boundaries brings up the second part of the motto: “While saving “cents” or, actually, dollars. For years food prices have risen 2.5% to 4% annually and are forecast to continue at this rate for the foreseeable future. It doesn’t seem much per year, but over time it makes an impact. Whether you want to reduce your financial boundaries, respect them, or just monitor expenditure, understanding ways to cope with the situation, makes sense, pardon the pun. Even if there are no financial limitations, no one likes to throw money in the trash and that’s what having to toss out expired or spoiled food is. So how does one go about this saving?
First one takes stock of supplies and makes plans to use any excesses or items near expiration. Second one calculates the correct proportions of foods the family requires. Then one learns to plan meals in advance, consulting market flyers and apps for information. Next one compiles a master shopping list for the planned meals listing all the ingredients in necessary amounts. Finally comes the difficult part. One must stick to the shopping list, avoiding the urges to over or impulse buy. It’s amazing how much these few steps can cut food costs.

Limiting food shopping to one trip per week, and concentrating on one market per trip provides additional savings in both time and gas not to mention aggravation. Another tip to easing the job of providing meals is to schedule time to draw up the list and shop. At first it may seem inconvenient, but with practice it becomes routine, and a quick task.

These are the steps I describe in my book How to Control Food Bills. I give detailed instructions on understanding them and implanting them into your routine, including incentives and tips to ease the way. Of course there is also advice on how to shop in general, to choose different markets and how to find substitutions. Those who have to establish new financial limits are advised on how to apply the suggestions to a greater degree.

Which brings us to the third part of the motto:”…by using sense.” and that’s the heart of the matter, to rely on common sense. As long as we need to eat, we might as well enjoy it, make it appeal to our senses, literally. That is my friend’s philosophy. She hates cooking, but as long as she has to provide meals for herself and her family, she’s determined to make, if not the act of preparing the meal, the end product as enjoyable as possible.

Proper treatment of food trumps cost any day. A juicy, perfectly grilled hot dog is more appetizing than a slice of fillet mignon over-cooked to shoe leather. The most expensive fresh produce, over boiled, can’t compare to steamed frozen done correctly. Take the time in the beginning to understand the fundamentals of cooking, learn a few basic rules about combining ingredients and a little about seasonings and you will always be able to prepare a nice meal. The aroma of well prepared food will always entice eager eaters, more than the price tag.
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Using common sense is a major factor in the ability to save cents. It’s a real asset in maintaining objectivity. Being able to stop oneself, and take a good look at a product, especially an expensive one, before buying is a way to avoid disaster, and the fastest way to curb impulse buying as well as over buying. Usually that moment of pause allows the sane voice inside our head to be heard. .

The supermarket concept of one-stop-shopping is a sensible one. It saves the time it takes to visit several stores, and, ideally, allows the discounted prices from bulk buying to be passed on to the customers.. If one is to combine several purchases in one trip, one should have a list including quantities. Now let’s carry using sense another step. Let’s combine several days marketing into one trip, to save time and gas. This introduces the idea of planning menus in advance.

Having meals planned in advance and knowing the ingredients are on hand is so relaxing. There’s no worry about what to serve, no quick stops on the way home, no S.O.S. calls to family members to pick up something. That’s a considerable saving of both time and money in itself, not to mention the satisfaction of knowing that weekly expense is behind you.

The meals don’t have to be set in stone either. Sides can be mixed, nights changed to fit mood or schedule. The important thing is to plan several meals, I like a week, and provision them in one trip to the market. Pick a flyer with offerings that appeal to you that week, consult your apps. Start with the entrée, say a roast, add a leftover meal and perhaps a casserole and three days are filled or buy a Valu-Pac of meat and plan a few meals. Then add some sides. You’ll find drawing-up a menu isn’t difficult and the time it takes to do it, really shortens marketing time. What’s more, concentrating on a list eliminates over buying, and gives direction which discourages browsing and impulse buying.

A major way to control food expenses is consistent price awareness. It’s only reasonable to be aware of the cost of the regular items on the weekly list, cereal, bread, milk etc. but it helps to notice other products in a department for example cheese or yogurt in dairy. Also keep track of products you use regularly but don’t buy weekly, like cooking oil. Keeping up with prices is an asset in menu planning decisions and list compiling and helps you spot trends to be prepared. Using the flyer from your chosen store in this process is a further help in avoiding register shock and overstepping your planned expenditure.

Another sensible way to approach controlling food expenses is to brush up on your math, especially division. There’s a whole new set of fractions out there: 4/5, 3/4, 3/7, 3/8,4/9, 3/10, 5/4, 6/5, 3/2 to mention just a few($1.25, $1.34, $2.34, $2.67, $2.25, $3.34, $0.80, $0.84, $0.67)
It’s truly time-consuming and often confusing to calculate in the store and much wiser to do it while planning at home.

Of course exercising sense in making choices is of prime importance and here you need to be guided by individual preferences and requirements as well as knowledge of the product. For example, my chosen flyer this week has round roast and round cubes at the same price $4.98lb. The buying rule of thumb is to allow 1 lb. raw meat with bone, or shell, per portion and 1/2 lb. boneless, or out of shell. When serving the meat in a dish with other ingredients 1/3 lb. even 1/4 lb.is acceptable.

Suppose, you feel like a ragout but know the roasts aren’t presented under 2.5 or more pounds,($12.45) and you’re only cooking for 2 people. The choices are: a) buy the roast, trim off what you need for 2 meals of ragout and freeze the rest b) buy the amount of cubes for the ragout dinners ($3.28) and fill in the weekdays with other options, like the pork butt at $1.48 lb.($8.88 for 3 meals-2 servings each) The total for the two meats would be less than the one round roast and you’ve provided for 10 meals rather than the 7+ the round roast alone would cover.

Such a situation, be it with meat, produce, dairy or some other product often arises in food marketing. The only solution is to rely on your good sense to make the right decision. Weigh your options, objectively view the problem as it relates specifically to your position. Then use your best judgment, but make it before you go to the store. Don’t leave the register in shock, or arrive home in a cloud of guilt or regret.

One final way to avoid register shock, and control your food bills is to practice “Stop, Look and Listen”. Before going to check-out, stop in a quiet aisle and review the contents in your cart. Look at them and see if you have added any impulses or overbought. Check your list to be sure. Listen to the voice of common sense in your head if you have any doubts. If you do, leave the items at the check-out or courtesy counter. Do not go back into the store to put them back. It can be too tempting.

Happy food shopping. Here’s to easily managing your expenses! Hope this helps!

DIY Dressings To Make Salads Sing

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

Before I start, I want to talk a bit about the commercial products available. If you include the generic, ethnic, gourmet as well as the big and small brand names the number is only surpassed by the number of flavor varieties to choose from. There seems to be something for everyone, so why make your own? Well, first the commercial brands all contain artificial ingredients, preservatives, and generally a high amount of salt, sugar and fat. Making them yourself gives you control over these things. Second, commercial dressings usually are close to the flavor ceiling. They won’t accept any taste adjustments .you might want to make. Third, the cost is rising, and basic, simple dressing ingredients are found in most homes, especially those for vinaigrettes. Why pay to have several bottles open, when you can make them fresh as needed using items you keep in supply?

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

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

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

Basic Vinaigrette
The fundamental ratio is 1 part vinegar to 3 parts oil, with salt and pepper to taste. Dissolve seasonings in vinegar. If making in a jar, add the oil in 3 parts, shaking between. If using a blender or a bowl add oil in a thin stream with machine running or constantly stirring.
To Smooth: Shake in a jar with an ice cube until chilled. Discard ice.
• To Emulsify: Oil and vinegar will separate. To prevent this add a small amount of powdered mustard, paprika or finely ground nuts.
A Simple Dressing With Many Uses All recipes yield about ¾ cup
Double basic proportions of oil and vinegar*
1 small shallot or 1/3 a small onion – minced
½ garlic clove- minced
½ tsp. each salt, pepper and Dijon mustard
OPTIONAL 1-2 tsp. dried herbs of choice-for example an Italian blend
Prepare dressing as directed above.
*Infused oil and/or vinegar will affect flavor as will using different types of vinegar.
• To infuse oil or vinegar steep herb fronds, pieces of spices, like ginger, or small vegetables such as garlic cloves or peppers in the liquid until the desired flavor is achieved
• For Tomato Italian vinaigrette use red wine vinegar, substitute 2Tbs.tomato puree for the mustard and add 2 tsp. dried basil or 1 Tbs. chopped fresh
• For Balsamic vinaigrette increase the vinegar by 1 Tbs. and replace mustard with lemon
• For Citrus vinaigrette replace the vinegar with ¼ cup fresh lemon or lime juice and add 1 tsp. of the fruit’s zest.
• For Greek vinaigrette make the Citrus dressing with lemon adding ¼ cup crumbled Feta cheese and 3 Tbs. each chopped mint and kalamata olives. Shake well.
• For French dressing replace ½ the vinegar with lemon juice and add 1/8th tsp. paprika—the paprika will emulsify the dressing. Recommend smoothing with ice.
• For using up Leftovers for each Tbs. of mayonnaise or mustard left in a jar add ¼ cup EACH oil and wine vinegar, or lemon juice, ½ garlic clove-minced-and 1 tsp. dried mixed herbs, salt and pepper to taste.
• For Creamy vinaigrette: Use white wine or cider vinegar. After adding oil mix in 1-2 Tbs. chopped fresh herbs then ¼ cup heavy cream. Store chilled.
• For Low-Fat vinaigrette replace 1/3 oil with juice, broth, fruit or vegetable puree or tea which lowers the acidity of the vinegar. Reducing the oil content further thins the liquid too much, requiring the addition of gelatin or cornstarch to make the dressing coat.
Basic Low-Fat Vinaigrette
¼ cup EACH vinegar and broth or juice
2 Tbs. oil
½ tsp. EACH honey, salt and pepper
1 tsp. Dijon mustard
Combine ingredients in a jar and shake well until blended
Other Easy DIY Dressings All yield about ¾ cup

French Roquefort Dressing
¼ cup crumbled Roquefort, Blu, Gorgonzola or Stilton cheese
2 Tbs. fresh lemon juice—1 Tbs. in reserved depending on taste preference.
½ cup extra virgin olive oil
Mash, whip, shake and/or blend the ingredients, until the cheese is dissolved in the liquid. Store chilled and shake well before using. This is best over a softer lettuce such as Bibb, or red or green leaf.
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Asian Peanut Dressing
3 Tbs. rice vinegar
1 tsp. EACH soy sauce and chopped ginger or 1/2 tsp. powdered ginger
½ tsp. chopped garlic or ¼ tsp. garlic powder
Pinch EACH ground cumin and coriander
¼ small onion chopped
1 Tbs. EACH creamy peanut butter and oil
¼ tsp. hot pepper sauce –optional
Place all ingredients in a jar and shake until well combined

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

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

Creamy Dressings Each yields about 11/2 cups

Basic Dressing Recipe
To make these dressings low-fat, use low-fat ingredients. To lower fat content further replace1/2 mayonnaise with ½ avocado pureed.
2/3 cup mayonnaise
1/3 cup sour cream
2Tbs. white wine vinegar
1tsp. EACH Worcestershire Sauce and Dijon mustard
¼ tsp. cracked pepper
Whisk or blend all ingredients. Store chilled.
• For Ranch Dressing substitute cider vinegar. Add ½ cup shredded carrots,1Tbs. chopped parsley,1/2 tsp. EACH sugar, celery flakes and celery seeds and onion powder.
• For Green Goddess Add ½ clove garlic crushed and 3 Tbs. EACH chopped scallions and parsley
• For Russian add 1/3 cup chili sauce, 2 Tbs. EACH chopped pimento OR pepper, and celery and another tsp. Worcestershire Sauce
• For Creamy Italian add 1 tsp. roasted garlic, 2 Tbs. minced onion,1/2 tsp. EACH dried oregano and basil, or ¼ cup of EACH chopped fresh. Shake or whisk well.

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