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Daily Dinner Side Salad Suggestions

A side salad is generally expected with a dinner entrée. It offers a complimentary contrast in texture and taste as well as providing nutritionally balancing fiber. However, anyone who’s shopped for produce recently knows that the prices per pound now rival that of many meats. Add a large tomato to a head of lettuce and the “simple “salad costs than most cuts. I was amazed last week to see collards, formerly an inexpensive leafy green, priced above Romaine. Scallions in a featured sale, 3 bunches for $1.00, had only 4 per bunch when there used to be 6 to 8!
Unfortunately, the prices haven’t lowered much this summer, which means that they will probably rise even higher come fall.

So what is the family meal planner to do to keep side salads in the daily dinner menu without it costing nearly double? One solution is to study the produce section and try to find things that haven’t skyrocketed. Regular carrots, for example, cost about $0.88 lb. they’re tastier, more versatile than the dwarf variety and make a great slaw. Compare the prices on all greens that are salad friendly. They’re usually interchangeable. Try to find new uses for other items too. One small zucchini, for instance, sliced paper thin goes a long way as a salad ingredient.

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

I’m listing a few of my favorite suggestions for these kinds of salad solutions below, with dressing suggestions. Actually, writing this has given me an idea for next week’s posting. I’m going to work on some different salad dressing recipes to perk up side salads and give them a bit of zing.

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

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

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

Watermelon is not meant to provide you with the best possible medication or therapy for treating your erectile dysfunction is to treat the underlying wholesale cialis condition first and foremost. If visit now cialis properien you see specific untypical signs, the call to go to a physician at the same time. Bayesian filtering analyzes single words levitra in india and computes a score for each mail message. appalachianmagazine.com levitra sale The medicine will reach to you at an early date. Pickled Red Beet Salad; Serves 4
15 oz. can sliced beets- drained, juice reserved
1 small onion halved lengthwise and thinly sliced
2 Tbs. cider vinegar – or to taste
1 tsp. sugar- or to taste
4 large leaves of red leaf lettuce
Dressing of choice*
Pour beet juice into a saucepan. Add vinegar and sugar tasting and adjusting until desired sweet-sour flavor is reached. Add beets and onions, heat through and let cool. Place in a covered container and marinate at least 2 days. Tear lettuce into bite-sized pieces, divide among plates and mound drained** beets and onions on top. Drizzle or dollop dressing over, depending on choice.
*Suggested dressings; a Raspberry-nut vinaigrette drizzled over OR topped with dollops of
1/3 cup sour cream with 1Tbs. vinegar and 1 tsp. sugar –or quantities to taste-mixed in
** Shelled hard-boiled eggs can be pickled in the beet juice for up to 3 weeks. Delicious alone, sliced in sandwiches or chopped in salads.

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

See you next week for DIY salad dressing ideas!!

Soup The Easy Summer Meal

After contemplating the convenience of using slow cookers for summer meals the past week, it occurred to me that no meal is easier than soup and no way is easier to cook it. It can do its magic overnight, the soup can be chilled all day and ready for dinner.
I realized that, aside from Vichyssoise, Madrilene, Gazpachio and a brief interest in Tortilla Soup a few years ago, soup isn’t considered a summer food in the United States. In fact, soup, generally, doesn’t figure prominently in our menu choices as an entrée at any season, except as a hearty dinner on a cold winter night. But why, if it’s filling and nourishing served hot in winter, shouldn’t it be just as nutritious and satisfying cold in summer?
By contrast, other countries enjoy soup all year around. In Italy, during the summer, rice replaces pasta in Minestrone and it’s served very cold, and Pappa al Pomodoro (Tomato-Bread Soup) is eaten at room temperature, not hot, but both are as popular in July as December. Checking my books, I saw that those printed in the United Kingdom devoted chapters to Summer Soups, even separating the “chilled” ones, but the modern ones printed in the United States, usually, didn’t even categorize them. On the other hand, some books I inherited from my Grandmother and Mother did include them. My guess would be that the affordability of microwaves, the convenience of supermarkets and the huge variety of prepared foods available have distracted us. Making soup seems too time consuming and laborious.
That’s just not true! Few things are easier, require less attention and effort, or are more forgiving to cook than soup; even recipes requiring time don’t need constant monitoring or frequent stirring. Moreover, soup keeps well, often improving as the flavors meld and many freeze well. It’s versatile too. Ingredient changes are readily accepted. The same one can be chunky and rustic as made, acquire an interesting texture with a little blending and a silky sophistication when pureed. Perhaps, best of all, soup has long been considered an economical meal solution, depending on the ingredients used.
I did some testing using ingredients I had on hand. In 2 ½ hrs. I made 4 soups, 2 versions of one, 10 servings in all. Not bad considering one hour of the time was used to soak beans for cooking. A rough estimate of the cost is far less than a ’regular meal. I also proved to my satisfaction, a hunch that there are a few easy rules which simplify the process of making several types of soup. I state them below for standard cooking, but with slow cookers things much simpler. Ingredients just go into the pot, However the basic principles still apply.

• Frozen or canned vegetables or fruits can be substituted for fresh. If not drained, deduct the amount of any liquid from the amount stated in the recipe.
• Sauté a medium onion, chopped, in 1Tbs. oil or butter, per 2 servings , in the pot first
• Add vegetable(s) of choice to pot, chopped if large, and just cover with liquid-usually broth, optionally vegetable, chicken or other meat. A portion of juice can be substituted for flavoring.
• Bring to a boil and reduce heat. Allow to simmer for between 10 and 20 min. as per directions.
• Add seasonings half way through cooking, check by taste. Avoid overpowering the natural flavor, be careful with the salt and remember heat intensifies pepper.
• Blend or process to desired consistency, in batches, adding more liquid only if necessary.
• Return to pot if serving hot, or bowl if chilling. Add additional liquid to achieve desired density, or stir in cream, if using. Check for taste, reheat or chill, add appropriate garni before serving.
• One pound of vegetables requires between 2 to 4 cups liquid and serves 2, in bowls
• 1lb. = (3) 10 oz. boxes frozen. Check can labels for quantities.
• For a more substantial soup, add one small, or half a large potato per serving, before boiling. OR after blending, return to heat, bring to a simmer, and add instant potato flakes and liquid in equal amounts, alternately, until desired consistency is reached. Remember this will dull flavorings so taste test often. Can still be served chilled.
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Cucumber Bisque—Yield 4 cups. This has long been a favorite of mine, and, actually, was on the weekend menu. I seeded and chopped, but didn’t peel 4 large cucumbers and soaked them in salted water for 10 min. They went into the pot with 1 small chopped onion, just enough chicken stock to cover, and simmered for 20 min. Pureed and chilled for several hours, they were served with a dollop of sour cream and fresh, chopped chives. No other seasonings were needed. Always served cold.
Cucumber soup is always served cold, but the following three are good hot as well.
Pea Soup with Mint—Serves 2 in bowls. Following the steps above, I sautéed a medium onion in 1Tbs. canola oil, then added 1lb. of frozen peas, 3 sprigs of fresh mint and 1qt. of chicken broth. After simmering them for 20 min. they were pureed and, needing no other seasoning, chilled. They were garnished with sour cream and a sprig of fresh mint.
Three variations of this soup would be:
One: to add either a package of frozen or ½ lb. fresh asparagus stalks to the peas (saving the tips for garnish)
Two: omit the mint, and add a box of frozen, chopped spinach and a 1/8th tsp. nutmeg to the peas. Proceed as above and garnish with a swirl of plain yogurt
Three; lend elegance to the dish. Float a fillet of poached salmon in top and garnish with a dab of yogurt
Carrot Soup—Serves 2 in bowls. To the sautéed onion, I added 1lb peeled, sliced carrots (not the baby ones) and about 3 cups chicken broth to cover. After pureeing, I divided it into two bowls and added 1/8th tsp. ground ginger and 1Tbs. frozen orange juice concentrate to one, and 1/8th tsp. coriander and 2tsp. chopped fresh cilantro to the other. They were served chilled and garnished with orange peels on one and a sprig of cilantro on the other.
Two variations of this soup would be to add ½ a peeled, cored apple per serving, before cooking, and substitute cider or apple juice for some of the broth with a pinch of cinnamon for seasoning OR replace the other seasonings with 1/4tsp curry powder.
Both the above soups can be fortified with potato.
White Bean Soup—Serves 4 in bowls.—Also called Tuscan, cannellini or navy beans, I think these beans are the easiest to work with when “winging it” because they seem to blend better with flavorings than other types. Most legumes, though not lentils, require soaking before cooking, but that’s easy. Just soak them in water over-night or bring them to a boil, then let them stand for an hour, drain them, cover them with liquid and simmer them until they’re soft, usually between 45 to 90mins. Or use canned.
I like more onions with beans than other vegetables, up to 3 large ones, chopped and sautéed in 1to2 Tbs. oil first. Then I put in just enough liquid to cover the beans, usually less than the amount stated on the package, and add more as needed to avoid it’s becoming watery. Depending on the recipe, I may start with other ingredients as well; black bean soup calls for tomatoes and lentil for carrots. I don’t usually use broth, adding bouillon powder to taste as it cooks. One ingredient I learned really gives life to any bean soup is vinegar; red for the darker, more robust beans and lighter ones, even white for the white and pink beans. Don’t be shy. It may absorb up to a ½ cup. Keep tasting.
In this batch, I used water and about 2 cups of broth, then added 1 envelope of chicken bouillon later. I put in some red pepper flakes and a sprinkle of lemon pepper, white vinegar, and after blending a bit, added a cup of canned diced tomatoes drained. I used the tomato juice as a garnish swirl. The soup, teamed with rosemary Focaccia and tossed greens with Feta vinaigrette made a wonderful dinner on a hot night.
Which brings me to the main point of this blog; All of these soups, and many more make easy, delicious summer meals, especially when paired with a nice salad and a simple sandwich , a loaf of good bread, rolls or muffins, to balance the meal. What could be easier than about a half hour of prep, and maybe an hour or so of unsupervised cooking time, or, if you have one, just plugging in a slow cooker? As I said, once the soup is made, it keeps for days, and it’s as easy to make a lot as a little, perhaps two or more dinners. All you need do is open the fridge and serve it, or in winter, heat it up and serve. Talk about a budget and a time saver! The best thing is that there is an infinite variety of soups, from near stews to basic broths, and the majority of them can be eaten hot or cold. So the next time you’re wondering what to serve, think soup!

Slow Cooker Recipes For Casual Outdoor Eating

Early this spring, I wrote about using slow cookers for outdoor meals.(March 18, 2015) At the time I focused on the neat and ready to serve option they offered to grilling for busy people. I briefly mentioned that they could be a big help in entertaining outdoors especially for kids parties, and act as a safety measure. That point was brought to my attention this week..

Since our swim club is just across the street, my neighbor volunteered her yard as a base for her nephew’s 9th birthday party. It was an organized plan: the children would swim, have grilled burgers at her house and then be bussed to a game arcade for cake and ice cream. She and her sister decided they would only need one other mother to help them keep the kids busy with lawn games while the burgers cooked.

Whether the swimming built their appetites, or it was a phase of the moon, the only thing that interested the children was the grilling. They clustered around the grill, giving directions, trying to help, even trying to touch “my” burger. It was all the three women could do to prevent someone getting burned. My neighbor was still concerned when she told me about it some days later. The alternative of ladling meatballs and sauce from a slow cooker onto rolls really appealed to her and she tells me to her sister and their friends, as well, for future parties.

However, normal dinners and children’s parties aren’t the only things to benefit from using slow cookers for outdoor meals. Many recipes appeal to all ages for casual entertaining; food stays fresh, the lids keep bugs off and there is no greasy grill to clean. Understand I love grilling, but it is easier to wash out the pot than scrub the grill. All you need is an outlet, an extension cord and the strength to carry the cooker out at any stage in preparation. You can even do a roast, slice it or shred the meat ahead and put it back in the pot to stay warm until serving, but, warning, never use a cooker to re-heat any food.

Below are some recipes which show the range of dishes a slow cooker can make for outdoor finger food, casual eating. Several are from the Fix IT and Forget It Cookbook by Phyllis Pellman Good, and the title says it all. You may even be tempted to buy another pot, or two, or at least borrow from your guests before a get-together to prepare the whole meal. These are only examples to give you an idea of how these dishes are constructed and start you on your way to making up your own versions I’m omitting soups, vegetables and desserts because they are better served cold in summer, but should you want them, there are slow cooker recipes galore to research. All the following recipes may be multiplied to increase yields.
One additional note, please do check the March 18, posting. It covers the basic facts about slow cooking. First and foremost, know your own appliance. Slow cookers vary in timing according to manufacturer. Until you’re familiar with the way yours responds, check the cooking progress. I’m also including a conversion chart below. Many recipes can be converted from standard to slow cooker and vica-versa. If you’re interested in using the cooker for some of your favorite recipes, or there’s one I’ve listed you want to try to make conventionally, it is quicker after all, consult the chart.

Honey Wings Makes 32 pieces
16 chicken wings, tips removed, divided to make drumettes= about 3 lbs.
3cloves minced garlic.
¼ cup oil
2 cups honey
1 cup soy sauce
½ cup ketchup
Rinse wings and dry. Put on a foil lined baking sheet, sprinkle with salt and pepper and broil on an upper rack 20 min. turning once until brown. Place in a slow cooker. Mix all the other ingredient and pour over chicken. Cook on low 4-5 hrs. or high 2-2 ½ hrs.

Cranberry-Barbequed Chicken Serves 6-8
3 cups cubed cooked chicken
16 oz. can whole berry cranberry sauce
1 cup barbeque sauce
1/2cup diced celery
½ cup diced onion
Salt and pepper
Put all ingredients in a slow cooker, cover and cook on high 2 hr. or low 5 hrs. Chicken will shred when stirred, or simply ladle out. Serve on rolls, optionally spread with mayonnaise. The addition of lettuce is also optional.

Pork Chalupa Serves 12-16
3lb.lean pork
3garlic cloves
1Tbs. each dried oregano, cumin and chili powder
40z. can chopped green chilies
1lb. dried pinto beans—soaked overnight in water to cover
For Garnish–Grated cheese-Parmesan, sharp or Jack, Diced tomatoes, chopped onions

Lettuce for bedding
Put pork in bottom of slow cooker add remaining ingredients including beans with water. Add enough water to cover if needed. Cook on high 1 hr. and low 6 hr. Remove meat, shred it and return to pot. Cook on high another hour. Serve bedded on lettuce on plates or rolls with garnishes.

Barbequed Ribs Serves 4-6*
NOTE: Most recipes for ribs call for pre-cooking them either by browning them on the stove, broiling or baking them to remove the excess fat. They can be done completely in the slow cooker by cooking on high 1 hr. and adding one hour to the total cooking time.
3-4 lb. baby back or country style rib
Salt & pepper
1 large onion diced
1 garlic clove sliced
1 cup barbeque sauce
1 cup Catalina dressing
Season ribs with salt and pepper and brown under broiler. Put ribs in cooker, top with other ingredients and cover with sauce and dressing mixed. Cook on low 6-8 hrs. until done.
*This recipe can be made with a lean roast of equal weight. Cook 1 hr. less, remove meat. shred and return to the pot with ½ cup barbeque sauce, cook remaining hour. Serve spooned on rolls.

Meatballs for Sauce Serves about 6
This is a recipe I used for the many years I was automatically assigned the meatball sandwich booth at the local elementary school Spring Fair. It makes up well in bulk and can be served in any sauce to fit the occasion. An added tip is that the frozen meatballs can be microwaved 1-2 min alone or with sauce until warm and served as a canapé or over pasta.
Recipe for meatball Sandwiches– Makes 18 meatballs
1 lb. ground meat
1 Tbs. Worcestershire sauce
½ hamburger bun in crumbs
½ small onion in fine dice
1 egg
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3 cups SAUCE home-made or commercial, any variety-tomato, Alfredo etc.
Combine all the ingredients except the sauce in a large bowl. Mix together well. Roll into balls about 1 ½ inch diameter. Place, well separated, on a foil covered cookie sheet and bake in a preheated 350 degree oven for 18 min. Cool on sheet.
Heat sauce over medium heat in a pan on stove top. Add meatballs and cook 15 minutes until flavors meld and meat is heated through. Serve hot on sliced buns with sauce.
TO FREEZE: Freeze meatballs in an air-tight plastic bag on a flat surface, so they don’t crowd together. Best re-heated in sauce thawed, but can be done frozen –increase cooking time to 20 minutes.
Beef Fajitas Serves 12
11/2 lb. flank steak or bottom round
1 cup chopped onions
1 green bell pepper sliced lengthwise in ½ inch pieces
1 tsp. EACH powdered garlic, chili, cumin, coriander
8oz. can diced tomatoes
1 jalapeno pepper – chopped
1 Tbs. chopped cilantro
Salt and pepper
(12) 8 inch flour tortillas
TOPPINGS
Sour cream, salsa, guacamole, shredded sharp cheese
Cut meat into 6 pieces. Place in slow cooker with all other ingredients except tortillas and toppings. Cook on low 8-10 hrs. or high 4-5 hrs. Remove meat from cooker and shred. Return to
pot to keep warm. Serve by spooning a portion down the center of a tortilla, adding topping and roll.

Far East Steak Sandwich Serves 6
1 lb. thin sliced sandwich steaks
2 garlic cloves minced
1 onion thinly sliced
! bell pepper julienned
½ tsp. red pepper flakes
¾ tsp. powdered ginger
3 Tbs. Soy sauce
4 0z can sliced mushrooms drained OR 1 cup fresh
Provolone cheese slices
Put all ingredients but cheese in cooker, cover and cook on low 6-8 hrs. Serve on sub rolls topped with cheese.

Reuben Sandwiches Serves 4-6
TO COOK CORNED BEEF: Place a 3-4lb piece of corned beef on a slow cooker. Top a sliced garlic clove and about 10 peppercorns. Cover with water and cook on high 4-5hr.until tender. Remove and slice. Proceed as below for sandwiches.
FOR COOKED CORNED BEEF – deli or home cooked
1 lb. sliced corned beef
1 lb. sauerkraut –(2) 15 oz. cans do well

¼ lb. sliced Swiss cheese
1 bottle Thousand Island salad dressing*
Sliced loaf pumpernickel or rye bread:
Drain kraut well and squeeze dry. Layer in cooker in this order, kraut, beef, cheese. Spread bread slices with dressing and spoon cooker contents over them trying to keep layers intact. Serve warm.
*Tartar Sauce with ketchup (2 Tbs. per ½ cup) is a substitute for the dressing.

Corn on the Cob
6-8 ears of corn in husks – more if cooker can hold them without crowding
½ cup water
Cut stems off bottoms so ears can stand upright. Fold back the husks and remove silk and any loose outside leaves. Optionally lightly sprinkle taco seasoning over the kernels. Fold the husks back to cover the corn. Place ears vertically in pot, pour the water over them. Cook on low 2-3 hrs.

CONVERSION CHART

IF RECIPE SAYS COOK ON LOW COOK ON HIGH

15 to 30 minutes 4 to 6 hours 11/2 to 2 hours

35-45 minutes 6 – 10 hours 3 – 4 hours

50 minutes to 3 Hours 8 to 18 hours 4 to 6 hours
See you next week!

Easy Summer Pastries- No Mixing Involved

This week the topic is desserts again but now it’s more finger-friendly ones, which appear baked, but aren’t and hold up well on hot days. Last week, I wrote about summer dessert recipes that were coolly refreshing, a bit of a change from our regular choices, easy to carry and eat, but were hundreds of years old yet still being served, proving they do their job well.

The following recipes, with the exception of the berry pudding, are more recent innovations, but they too serve their purpose, which is standing up to summer’s heat without spoiling. The dairy products used as garnishes or in the dipping sauce can be replaced by non-dairy items like whipped topping or even meringue made with Wilton’s Meringue Powder. Depending on the individual recipe, the amounts of sugar may need to be altered, but there’s no reason that any of the flavorings should be changed.

The use of prepared products, like wraps and bread give the impression of a home-made dish but it’s a lot easier, and faster, than mixing a batter, or prebaking a crust, especially on a hot day After all, the point of researching summer meals.is not only to find ways to use the season’s bounty, but to find ways to prepare it that are tasty, appealing and don’t require undue exertion in the heat.

So desserts that look baked, taste baked, satisfy the appetite and the eye yet still stand up to a hot summer afternoon fit all the requirements. Of course if they have those qualities, there’s nothing to say they can’t be served in other seasons as well. The fruits can be changed or frozen substituted for fresh/ Several can be served hot and time savers are time savers any time of year. So give these a try. You might discover a new favorite, or experiment a bit and create one.

Honey Nachos— Serves 4
(2) 8 inch flour tortillas
2 tsp. sugar
¼ tsp. salt
Honey for pouring
Powdered sugar for dusting –optional
Cooking oil spray
Cut the tortillas in 3rds crosswise and lengthwise making 9 pieces each. Put the pieces on a foil covered cookie sheet and spray lightly with cooking oil. Sprinkle with sugar, cinnamon and salt. Bake in a 350 deg. oven for 5-8 min. until slightly curled and golden. Cool. When ready to serve, loosely pile on a plate and drizzle with honey. Lightly dust with powdered sugar to decorate if desired. The flavor of the honey is all important to the success of this dish.

Wonton Cups – Serves 4-6 * From Prevention Cooking
12 wonton wrappers
1 Tbs. melted butter
¼ cup fruit spread or jam –suggested berry based
½ cup flavored yogurt or cool whip or pudding
¾ cup fresh berries – preferably mixed for presentation
6cup muffin tin
Line muffin cups with a wonton wrapper. Brush with butter and top with a second wrapper placed diagonally across the first so the points form a flower. Brush with the remaining butter. Bake in a 350deg.oven 10 min. until golden. Cool and remove from pan. Reserve a few berries for garnish and fold the others into the yogurt. Chill. Just before serving, spread the jam on the bottoms of the wonton cups, divide the yogurt mix among them and garnish with the reserved berries.

Cake a la Mode Serves 4
4 slices of pound cake at least 1 inch thick, toasted
1 pt. berries- mixed makes a nice presentation
2 Tbs. sugar
¼ cup sweet wine, like Marsala, vermouth, port etc. .or orange juice
½ tsp. cinnamon
¼ cup topping of choice – whipped cream, Cool Whip, ricotta, ice cream or yogurt
Marinate the berries in the next 3 ingredients, chilled, for at least 30 min. Place the cake slices on plates and mound the berries next to, or slightly over them. Spoon the topping over the berries and drizzle any accumulated syrup over that as garnish.
*NOTE: This dessert can be made finger friendly by cutting the cake slice in half, spreading the topping on one half, mounding slightly drained berries on that and covering with the other half slice of cake to make a sandwich.

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2 lbs. mixed berries-strawberries sliced if large
8 oz. raspberries
¾ cup sugar
8 slices white bread
Topping of choice to serve
Cut the crusts off the bread and use it to line the bottom and sides of a 41/2 cup. bowl, making sure there are no gaps between slices. Bring the fruit and the sugar to a boil, lower heat and simmer for about 8 min stirring once. Spoon the fruit into the lined bowl, add in as much juice as it will hold, making sure some gets around the sides of the bowl. Cover the top of the bowl with the remaining bread and place in a pan to catch juice overflow. Put a plate on top of the bowl and weigh it down with cans. Refrigerate overnight. Puree the 8 oz. raspberries with enough of the remaining berry juice.to have a sauce consistency. Strain and chill. When ready to serve, unmold the pudding on a serving plate and pour some sauce over. Garnish with a dollop of topping and offer the rest and the sauce in bowls to add. Cut in slices to serve.
Banana Turnovers –Serves 4 * From Practical Cookery
8 sheets phyllo dough cut in half lengthwise OR 4 squares of puff pastry 4 inches per side
2 ripe bananas
61/2oz. semi-sweet chocolate
2 tsp. sugar
Juice of ½ a lemon
1 Tbs. melted butter
Sugar and ground cinnamon for sprinkling
Powdered sugar for dusting
Cooking oil spray
Spray a cookie sheet with the oil. Peel and dice the bananas and marinate in a bowl with the sugar, lemon juice and chocolate. Keeping the rest moist with a damp towel, lay one sheet of phyllo out, brush with butter and place 1-2 tsp. of fruit mixture in one corner of the short side. Fold over into a triangle and continue folding flag-style until the sheet of pastry is used up. If using puff pastry, simply fold over into a triangle and crimp edges to press together. Dust with the sugar and cinnamon and place on the cookie sheet. Continue until all the pastry is filled Bake at 375 deg. for 15 min. Dust with powdered sugar to decorate and serve hot or warm. These are great to serve on a hot day because the temperature keeps the filling from hardening.

Tortilla Fruit Wraps Serves 4 * From Prevention Cooking
The apples aren’t a summer fruit but they give the finished mixture needed body. This recipe can be made with canned fruit in winter, just don’t pre-cook canned items.
(4) 8 inch flour tortillas
2 cooking apples peeled and sliced
2 peaches peeled and sliced
1 cup sliced strawberries OR 4 slices canned pineapple – halved
1 Tbs. orange juice – 2 Tbs. if using pineapple
4 tsp. sugar
¼ tsp. pumpkin pie spice
Toss fruit with the juice, sugar and spice and spread in a single layer on a lightly greased cookie sheet—DON”T include strawberries in this step. Bake at 400 deg. for 10 min or until fruit is soft.
Place a quarter of the fruit in a line down each tortilla and roll the wrap up in traditional fashion, folding the ends over to enclose the filling. Place filled tortillas seam side down on a non-stick baking pan or lightly oiled foil-covered sheet. Bake at 425 deg. for 8-10 min. until golden. Cut each wrap diagonally in half while still hot. Serve warm or at room temperature with dipping sauce.
Sauce
1 cup vanilla yogurt
2 Tbs. orange juice
2 tsp. chopped crystallized ginger
Mix all ingredients. Cover and refrigerate for at least an hour to meld flavors. Serve cold.

Kabobs- The Answer To A Worry Free July 4th Menu

For many, this spring’s holidays have brought rainy weather, causing plans to change. If this should happen over the 4th of July and your plans include a cook-out, there can be real problems with the dinner preparation. Many foods can be as easily cooked indoors as out; roast chicken, steak, even spareribs, but if your day’s schedule calls for quick cooking, easily eaten finger type foods, to be consumed between afternoon activities and the fireworks at dusk, then the old standbys—burgers and hot dogs are not such good choices, especially if you’re expecting a crowd. They take up too much space.

Kabobs are the answer and actually a good choice in general. More can be cooked in less space than an equal amount of burgers. They can be made from any meat, so they’re more economical than traditional burgers, and can be paired with an endless variety of vegetables and fruit. Conversely, the same produce items, say tomatoes, onions and peppers can be used with all meats. Depending on preparation, kabobs can be made to suit any cuisine and cater to all tastes.

Other advantages to kabobs are:
• Most recipes automatically allow for grilling or broiling—times are usually the same
• They are intended to be made ahead, so they’re time savers.
• Portions can be predetermined (for children or as appetizers, for example) by using skewers of different lengths – all available in dollar stores
• They can be eaten from the skewer, downloaded onto plates OR onto rolls
• With the included vegetables and/or fruits they constitute a full meal
• Using the marinating tip below, they can be made weeks in advance
• Easy clean up—just throw the wooden skewers away or soak the metal ones They can even be broiled on a foil coered cookie sheet—no grills or pans to scrub.

I’m including 5 recipes below. There are 2 for chicken, because a couple of weeks ago, in my
Memorial Day 2015 posting I gave several others, specifically a beef. a pork and a great barbequed shrimp. Together with these that makes 8 recipe choices, or springboard for ideas—two for each of the above meats. Please look them up. You’ll be glad you did.

Also below are a couple of paragraphs from the tips page for Month 2, Week 1, from my menu cookbook Dinners With Joy. The first will give you complete information on choosing and using skewers. The second outlines the method for marinating meat to have it ready weeks in advance of its menu scheduling.

“Skewers come in metal and wood. The wooden ones usually made of bamboo, are shorter and apt to burn if not soaked in water. If you use them often, an easy way to make sure you always have some ready is to soak an entire pack, blot them dry, and store them frozen, in a plastic bag. They do tend to dry over heat, and raw meat may stick to them as it cooks. To prevent this, spray them with cooking spray, or rub them lightly with oil. Metal skewers are usually longer and, having handles, better for heavier jobs like the Beef Kabobs this week .However, the metal does heat up, so make allowance for the fact that the food on them will be cooking from the center as well as the surface. Food does roll on metal skewers, and the best way to cope with that problem is to try to gently lift the skewer and turn it, or to use tongs and turn each piece. Using two skewers, from opposite ends is another option, but that can tear the food unless the pieces are very large.

One easy way to cut marinating time is to start the meat or fish, marinating in a plastic bag in the refrigerator at time of purchase. If it has not been pre-frozen, as is most fish, and it’s to be used at a later date, freeze the bag, marinade and all. The time needed to freeze and to thaw, usually is enough to marinate. If the recipe requires overnight marinating, refrigerate it for a few hours before freezing. If using this technique to marinate lamb or veal, cook the meat partially frozen, because when those meats thaw, they release their juices faster and tend to dry and toughen.”
Beef Kabobs This is calculated for 5 skewers but 4 servings, so that the excess can be shared.
A crowd pleaser! Marinate the meat the night before or early in the day and the meal comes together quickly.
Grill or Broiler:
2 lbs. Top round London broil 20 cherry tomatoes
2 Tbs. red wine vinegar 2 large green bell peppers
1/3 cup oil 2 large onions
1 Tbs. Worcestershire Sauce 25 button mushroom caps
2 tsp. dried thyme – divided
2 tsp. dried oregano – divided 1 box long grain and wild rice mix
1 tsp. paprika – divided
2 tsp. dried rosemary – divided 5 skewers 12” long
2 tsp. garlic powder – divided
2 tsp. dry mustard powder – divided
Trim any fat off the meat. Place in an oblong glass dish; pour on the vinegar, oil and Worcestershire Sauce. Sprinkle half the given quantity of each of the herbs over it.
Allow to marinate for 2 hours, turn it over and sprinkle the rest of the herbs on the other side .Keep turning the meat every few hours for about 6 hours, or overnight. This is to give both sides of the meat equal time in the marinade. When ready to cook, cut meat into 25 large pieces. Reserve marinade.
Cut the peppers into 20 large pieces, and cut each onion in 8ths, then separate those pieces to make a total of 20 segments. Wash the mushrooms, saving the caps and slicing the stems. Thread 5 skewers, alternating meat and vegetables, starting and ending with meat. I find the vegetables hold better during cooking if the natural curved shape of the pepper and onion pieces is used to form parentheses enclosing the tomato and mushroom caps. Use a mushroom cap as a “ stopper” on the end of each skewer. Grill as per your usual routine but don’t overcook. If broiling, do it on a lower shelf, for 8-10 min. That way the vegetables have a chance to cook through without burned skins. Do not cook kabobs until rice is ready.
Cook the rice according to package directions, substituting the marinade for an equal amount of the water required, and adding the sliced mushroom stems. Hold on warm while meat cooks Alternately, boil marinade down and use as a dipping sauce,

Chicken Pinwheels: Serves 4
4 boneless chicken breasts
4 slices deli ham or smoked turkey
3 Tbs. tomato paste
1 tsp. garlic powder
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Salt and pepper
1 Tbs. Oil for brushing
Place the chicken breasts separately between 2 pieces of plastic wrap and pound to an even thickness. Spread each with the tomato paste, sprinkle with the basil and cover with a piece of ham. Roll the breasts around the filling and cut each into 4 slices per breast. Thread the slices on the skewers, brush with oil cook on a hot grill or under a broiler until done about 10 min. Serve with dipping sauce of choice or plain. For a quick solution, pick a favorite salad dressing say, Caesar.
Yogurt Marinated Chicken (Chicken Tikka) Serves 4
NOTE This recipe works well with drums and wings as well as kabobs
4 boneless skinless chicken breasts
4 Tbs. lemon or lime juice
Oil for brushing
½ cup plain yogurt
1 inch piece grated gingerroot or 1tsp.powderedginger
2 cloves garlic minced or ½ tsp. powdered garlic
1 tsp. ground cumin
½ tsp. ground coriander
½ tsp. turmeric (optional)
SAUCE
½ cup plain yogurt
Mint sauce, dried or fresh chopped mint to taste
Cut the chicken in 1 inch strips or 1 inch cubes, whichever suits your serving needs and marinate in citrus juice for 15 min. Mix yogurt and next 5 ingredients ( spices) Thread the chicken on skewers and cover with marinade, either in a plastic bag or flat dish. Allow to marinate at least 2 hours or overnight. Mix sauce yogurt with mint and chill allowing flavors to meld Grill chicken over hot coals or broil in oven, brushing with oil and turning frequently until cooked through. About 15 min Serve with dipping sauce.

Fish or Scallop Kabobs Serves 4
These can be made using any firm white fish, flounder, tilapia, whitefish, trout or scallops.
1 lb. fish or 16 scallops (preferably sea scallops – halved if large but equal 16 pieces)
2 zucchini
2 lemons – 1 juiced the other quartered
12 cherry tomatoes
8 lemon balm or lemon thyme leaves (optional)
2 bay leaves crumbled
1tsp.choppedfresh thyme or ½ tsp. dried
½ tsp. lemon pepper
3 Tbs. oil
Cut the fish into 2 inch pieces or if easier into 2 inch strips, just be sure there are 16 pieces. Cut the zucchini or squash into 12 slices. Thread the fish onto 4 skewers using 4 pieces per skewer, alternating each with a tomato and piece of zucchini. Mix the other ingredients except for the quartered lemon. Use as a basting for the fish Cook under broiler or over medium-low coals basting frequently about 15 min. Serve with lemon quarters.

Pork and Pineapple Kabobs Serves 4
1 lb. pork cut into 16 well trimmed cubes
12 pieces of pineapple = 1 small can rings or chunks – apples, peaches or mangos will also do
Pineapple juice from can reserved or ¼ cup apple juice-divided
1 onion –layers divided into 12 pieces about 1 ½ inches each
2 Tbs. oil
½ cup Dijon or spicy brown mustard –divided
¼ cup mayonnaise
1/8 tsp. dried dill weed(optional)
Thread the pork, pineapple and onion pieces alternately on skewers. Mix ¼ cup mustard, 2 Tbs. fruit juice and oil and baste skewers liberally before and frequently during cooking. Mix remaining mustard, mayonnaise and 2 Tbs. of fruit juice to make a dipping sauce. Grill kabobs over hot coals or broil until meat is done, about 15 min. Serve with dipping sauce garnished with dill weed.

Summer Desserts To Eat With A Spoon

There’s nothing better on a hot summer day than a cold, sweet treat, especially if it’s easy to pick up and smooth to swallow. The trouble is most of the things that fit the description, melt and drip over your hands and clothes leaving a sticky mess. One solution is frozen cups of various confections, but what if you lived hundreds of years ago? You wouldn’t have air-conditioning, or even an electric fan, certainly not refrigeration, much less the ability to freeze foods. You would have to endure layers and layers of clothing, contributing to a fervent desire for some type of cooling refreshment.

Perhaps necessity really is the mother of invention, because the ingenious and probably sweltering people of the 16th and 17th centuries came-up with several soothing, cool recipes to make a hot day more bearable. I’m including four which have endured to the present day, and are, in fact, enjoying resurgence in popularity. Best of all, now they can be made and/or served in plastic cups “to go”. Three trace back to “Cookery Books’ circa 1585- 1650 and the fourth may have earlier origins. Tiramisu was a personalized feast dish for centuries before having an established recipe.

Of course, in their original form all these recipes relied on whole foods in their natural state. Lightness was achieved through whipping eggs and cream, Flavor depended on fruits, wines, spices and herbs. Today’s consumer may have issues with the cholesterol, carbohydrates, even the possibility of salmonella, so I’m quoting more modern versions. In some cases two options are offered, with different caloric totals.

To make the recipes meet today’s dietary standards the full egg custards are replaced by pudding mix and I suggest using Wilton’s Meringue Powder (available in most craft stores) to replace the beaten eggs whites to avoid any question of salmonella. It whips to peaks with the addition of a little water, and requires the same amount of sugar as the individual recipe demands. Just follow the directions in the container. Another option is to replace beaten egg whites with whipped topping.

Even so, these desserts still have fewer chemically altered ingredients and/or artificial additives than similar commercial products. As mentioned above, they can be made in plastic cups for portability and preserved by freezing. Although they may take a bit of time to make, they’re far more wallet friendly than the Ice Cream Truck treats, and best of all they don’t drip!
Raspberry Fool-Serves 4
There is a debate that the name Fool is an English mispronunciation of the French verb Fouler meaning “to press” because fruit is pressed to make it. Originally associated with gooseberries, it is now made with a wide variety of berries.
10 ½ oz. raspberries + a few for garnish–strawberries or a mixture of other berries work too
¼ cup + 1 Tbs. sugar
½ cup mascarpone or ricotta cheese—optionally, plain Greek yogurt can also be used
1 tsp. vanilla
1 egg white
Crush the berries slightly and heat with 1 Tbs. sugar for about 5 min. until berries soften. Cool. Whisk or beat cheese and vanilla. Separately whisk or beat egg until soft peaks form, add sugar and continue beating into stiff, glossy peaks Add egg mix to cheese one and fold in berries. Spoon into 4 serving dishes, garnish with extra berries and chill at least 1 hour.

Syllabub — Serves 4
Syllabub was a particular favorite of George Washington’s. Truly designed for hot weather it was ladled from a bowl and consumed from special glasses, still available online. They had spouts extending from the base through which to sip the cream as it melted. A regular glass and straw work as well. Today it can be made in individual servings, well chilled or frozen and served with spoons and/or straws.
Recipe I –A simple everyday version
11/2 cups heavy cream
Juice + zest from 1 lemon
2 Tbs. cream sherry
½ tsp. vanilla
¼ cup sugar
Allow lemon juice, zest, sugar, vanilla and sherry to marinate overnight. Whip cream, then add other ingredients. Whisk or beat to blend well. Pour into glasses and chill well.
Recipe II – The more traditional from epicurious.com Double or triple for a crowd.
6 Tbs. sweet dessert wine—Port, Sherry or other wines
6 Tbs. sugar
1 Tbs. Brandy
3 Tbs. fresh lemon juice
1 tsp. lemon zest
Pinch nutmeg
1 cup heavy cream
Fresh berries for garnish
Mix first 6 ingredients and marinate overnight. Whip cream and fold in the other ingredients. Spoon into 4 glasses and chill well. Garnish with berries..

Trifle; Serves 6-8 in recipe I – recipe II serves 4
Trifle is best known as an English dessert. However, they construct it differently with the cake and jam on the bottom, then fruit, custard and whipped cream. In America we repeat the layers.
I never appreciated its refreshing qualities until I attended an afternoon reception one hot July day a few years ago. Normally served from trifle bowls, which look like large wine goblets with flat bottoms, it can also be served chilled, in individual portions Trifle recipes allow for a wide range of summer fruits.
Recipe I
3.5oz. pkg. vanilla pudding and pie filling mix – coconut is an option
1 cup milk
1cup sour cream
1tsp. lemon zest
10 oz. jar fruit preserves or jam
2 cups whipped cream
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4 cups sliced fruit or small whole berries + a few in reserve for garnish
Make the pudding with the milk and fold in the sour cream. Mix the jam with the sherry, if using and lemon zest. Completely cover the bottom of a flat bottom bowl with 1/3 the cake slices and spread with 1/3 of the jam, then with 1/3 of the fruit. Top with 1/3 of the pudding, then 1/3 of the whipped cream. Repeat layers 2 more times ending with whipped cream. Garnish with reserved fruit and chill well. Spoon into dessert bowls to serve..
Recipe II – Almond Trifles – From Practical Cookery
8 Amaretti cookies
4 Tbs. brandy
1 1/3 cups raspberries
1 ¼ cups custard or vanilla pudding from a mix made according to package directions
1 ¼ cups plain Greek yogurt
1tsp.almond extract
2 tsp. slivered toasted almonds/
1 tsp. unsweetened cocoa powder
Crumble the cookies, sprinkle with the brandy and divide among 4 glasses. Allow to soften 30 min. Cover with a layer of raspberries then a layer of pudding. Top with yogurt mixed with almond extract. Garnish .with cocoa powder and slivered almonds. Chill well.

Tiramisu: Serves 4-6 in loaf form and 4 in individual glasses .
As stated above, Tiramisu is an ancient dish mainly served on feast days, made according to family or community recipes, until the recipe became standardized. It gained huge popularity in the past century.. Since then there have been many versions presented, but basically they remain the same and served in loaf form. Here I offer an ”instant” variation as well to be served in individual portions.
Recipe I –This is my own concoction
Easy Go Litely Tiramisu – Loaf Pan 9 inches x 5 inches x 3 inches:
(2) 3oz packages of Ladyfingers = 21 pieces required*
(2) 8oz containers frozen non-dairy whipped topping
(2) 8oz containers of whipped cream cheese Or Mascarpone**
½ cup Cream Sherry – Kahlua, Amoretto, or Rum may also be used***
2 Tbs. sugar dissolved in – –
½ cup triple strength coffee = 3 tsp. instant to ½ cup water microwaved 30 sec.
4 Tbs. unsweetened cocoa powder
Shavings of semi-sweet chocolate about 2 Tbs. curls****
1 envelope unflavored gelatin
Plastic Wrap
Line the loaf pan with plastic wrap leaving several inches of overhang. Separate the ladyfingers lengthwise into 42 pieces. Make coffee syrup of sugar and coffee. Soften the gelatin in ¼ cup of the liquer. Heat the other ¼ cup in the Microwave and combine the two to dissolve the gelatin. If not completely dissolved, return to the Microwave for 5 sec. intervals until it is. Beat the whipped topping, and cream cheese in a large bowl until smooth and fluffy, add the gelatin mix and beat until well incorporated. There are 42 Ladyfinger halves, 18 will be used for the bottom of the pan and to divide the layers. Line the pan bottom with 9 ladyfinger halves. Stand the remaining 24 upright to line the sides of the pan using 4 on each end and 8 along each side. Reserve 9. Brush half the coffee syrup over the ladyfingers on the bottom of the pan, then fill the pan half way with the cheese filling, and sprinkle it with 2 Tbs. of the cocoa powder. Next, place the reserved 9 ladyfingers in the pan, brush with the coffee syrup and sprinkle the other 2 Tbs. of cocoa powder over them. Fill the pan with as much filling as will fit leaving only the tips of the ladyfingers exposed. Chill for several hours until firm, then using the plastic wrap edges, carefully remove from the pan to a plate. Do not invert. Remove the plastic. Cover with chocolate shavings.
*Cut up, purchased, lightly toasted pound cake can be used in place of the ladyfingers, but the dessert is heavier and left-overs can become soggy
.**Italian Mascarpone Cheese is the correct way to make Tiramisu, but it isn’t always available.
If you can get it, wonderful, but if you can’t soft cream cheese will do.
*** Almond or Rum extract can be used in place of the liqueur – 1 to 2 tsp. or to taste. Dissolve the gelatin in ½ cup water.
**** To make chocolate shavings, run a vegetable peeler along the side of a piece of chocolate. A thick piece is best, but even a candy bar piece will do.
Note: There may be some of the filling leftover. It keeps, chilled, for 2 weeks or more, and freezes. It’s a great topping for fresh fruit, cake, or pie.

Recipe II- From Practical Cookery
Quick Tiramisu
1 cup mascarpone or full fat ricotta
1 cup vanilla pudding—made from a pie filling mix = half a 3.5 oz. pkg.
2 Tbs. plain Greek yogurt
2 Tbs. sugar
1 egg white
2 Tbs. rum
2Tbs. strong coffee
2 Tbs. grated semi-sweet chocolate
8 ladyfingers or toasted ½ inch slices pound cake
Mix pudding, yogurt and cheese until well blended. Beat egg with sugar into stiff peaks. Fold into cheese mixture. Divide half this mixture into 4 glasses. Combine rum and coffee in a dish. Dip the ladyfingers or cake into the liquid, break into smaller pieces and divide among the glasses. Stir remaining coffee mixture into remaining cheese mix, and divides among glasses. Garnish with chocolate. Chill well.

A Look At Vegetarian And Vegan Recipes

A friend emailed me a request recently asking for some fresh recipe ideas. She’s a vegetarian, considering taking the next step and becoming vegan. Vegetarians don’t eat red meat. They do eat dairy, some eat fish and a few will accept chicken and/or broth in a specific recipe. Vegans only eat plant based food. Dairy items are replaced by soy products, nut milks and oils and egg substitutes and/or flaxseed. It sounds restrictive, however, it need not be. There are still lots of possibilities to vary the menus.

These diets are not the fad, celebrity endorsed cosmetic goal oriented ones that get press coverage. They are long-term commitments which often result in a change in life-style. The goal is for better health and longevity through the elimination of chemicals, synthetics and other additives to the foods we eat. It has also been theorized that the drastic increase in food sensitivities and allergies over the past years is due, in part, to our high consumption of processed, preserved and junk foods. Therefore, recipes are made “from scratch” using only natural ingredients and ”clean”cooking which means there is no heavy breading, deep frying or excess of fats in the preparation process.

To many this might seem to dictate a rather bland culinary existence, but that is far from the truth, as I quickly learned. To be honest, when I got my friend’s request, I was apprehensive, because I don’t advise on subjects with which I’m not familiar and vegetarianism and veganism are a bit out of my wheelhouse. I did research in the library and on the web but to my surprise, when it came to the actual recipes, I had more than I needed in my own cookbooks.

My readers know that I’m a “from scratch” cook who rarely adds processed ingredients to recipes. A home-made white sauce, which needs only 3 ingredients and 5 min., is much better than one based on a prepared ingredient such as canned soup, containing chemicals and sodium. Letting the true flavor of foods shine through is a major principle of good cooking. So the all-natural part of vegetarian recipes isn’t difficult and makes sense.

The question of providing variety in these diets is answered just as simply. The American diet is outstanding for being meat-dependent. Most countries aren’t geographically or climatically equipped to supply daily portions of meat for their populations without importing it. That wasn’t possible when their various ethnic cuisines were being developed, so many evolved around the serving of meat on feast days and perhaps once a week. Consequently, a big chunk of the cornerstone of native cuisines is meatless meals featuring vegetables. Drawing from them can furnish enough variety to keep any menu from boredom.
As for flavor, the hallmark of a cuisine is it’s special tastes, which are achieved through the use of herbs and spices many, of which are associated with geographic regions. It’s the specific way each country uses them that distinguishes its cuisine. With so many countries, there’s no end to the diversity of choices in flavor available. Nor are there any more truly natural ingredients to incorporate into a recipe. So once again, we see there is no reason for vegetarian or vegan dishes to lack interest and excitement.

Of course, one doesn’t have to search the exotic to find satisfying meals which fit the vegetarian and vegan diet. I realized several of my soup and salad recipes qualified. In fact I made a great dinner last week using spaghetti squash and vegetables. While the squash roasted, I microwaved carrots, edamame, zucchini, onions, peppers, broccoli and green beans in a bit of oil, oregano, basil, garlic and lemon pepper. I added tomatoes at the end and tossed it all with the cooking oil and a little red wine vinegar, and served it with a loaf of warm artesian bread. That dinner reminded me that perhaps I should plan meatless ones more frequently.

As for my friend’s request, following are a few of the recipes I collected while doing research for her. One of the most useful sources I discovered was the Moosewood Restaurant New Classics cookbook. It’s loaded with wonderful recipes you don’t have to be vegetarian to enjoy.

Ratatouille; Serves about 8 as a side, 4-6 as an entree
1 large eggplant, peeled and in 1 inch dice
2 large zucchini and/or yellow squash in ½ inch slices
2-3 bell peppers in 1 inch pieces
2 medium onions in 16ths
5-6 plum tomatoes, skinned and quartered OR (1) 28oz can peeled whole tomatoes
Salt and pepper to taste
Powdered garlic –optional
Cooking oil
8oz sliced mushrooms-canned or fresh—optional
Heat the oil in a soup pot or Dutch oven over medium heat. Add the tomatoes, onions, peppers and mushrooms and simmer uncovered 5-8mins. Add the zucchini and eggplant and simmer 10 min or until eggplant is soft, stirring occasionally. Add seasonings to taste. Simmer 5 min. more to meld flavors. Serve at once over rice or bulgur, or cool and chill, because it’s better the next day. It is easily made into a dinner casserole by adding rice during cooking.
For the non-vegetarian this is excellent with any broiled or grilled meat or as a bed to bake fish.

Sweet Vegetable Curry; Serves 4
2 medium carrots—in 2 inch dice
1 medium sweet potato- in 2 inch dice (white will do as well)
1 medium parsnip –in 2 inch dice
2 medium onions-roughly chopped
1 medium green pepper – in 1 inch dice
6oz. small button mushrooms
1 small head cauliflower- florets separated
2 Tbs. oil
1tsp. each ground turmeric, coriander, cardamom and brown mustard seeds
1 ½ tsp. cumin seeds
¼ tsp. ground cloves
½ tsp. chili powder
2 tsp. grated fresh ginger
1 1/3 cups vegetable stock
¾ cup apricot nectar
2 Tbs. fruit chutney
¼ cup ground almonds + 1 Tbs. chopped for garnish
Sauté the onion in heated oil until soft. Add the spices and stir until aromatic-about 1 min.-Add the carrot, parsnip, potato, nectar, chutney and stock. Cook, covered over medium heat for 25min.occasionally stirring. Add the other vegetables and cook 10 min. more. or until all vegetables are tender Stir in the ground almonds and serve hot over rice.

Japanese Stuffed Eggplant* Serves 2
2 small Japanese eggplants –about 5 inches
½ cup +1 Tbs. dry sherry
2 cups cooked brown rice
1 cup of ½ inch cubes of tofu (about ½ a 3 inch cake)
¼ cup hijiki seaweed-softened by soaking in hot water 10 min.
1 cup chopped onions
1 large clove garlic – minced
1 Tbs. soy sauce
1 Tbs. oil
Sauce
1 Tbs. each dark sesame oil, rice vinegar, soy sauce and water
1 tsp. each grated fresh ginger, cornstarch
2 tsp. sugar
¼ cup dry sherry
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Halve the eggplants lengthwise. Place cut side down on an oiled roasting pan, pour over the ½ cup sherry, cover and roast at 375 deg. 35to 45 min. until golden. Mix the rice, 1Tbs. sherry and soy sauce in a bowl. Sauté the onion and garlic for 3 min. add the tofu and then the drained hijiki. Stir gently, cover and cook4 min. Stir in the rice mix and cook 1 min.more. Set aside.
When the eggplant is cooked, scoop out the flesh, leaving enough in the shell to hold shape. Mix the flesh with the rice and tofu and cook 2-33 min. to blend well. Refill shells. Garnish with nuts and serve hot. Pass the sauce on the side.
SAUCE:
Dissolve the cornstarch in the water. Combine all ingredients and cook over medium heat, stirring until thickened.
*A Moosewood Restaurant recipe

Greek Vegetable Lasagna
¾ cup grated carrots—about 1 large-divided
2 large zucchini
10 oz. box frozen chopped spinach- drained
½ cup coarsely chopped oil cured olives – kalamata
2 eggs beaten
2 cups cottage cheese
3 cups grated feta cheese – divided
1 tsp. ground fennel seeds
12 lasagna needles
1 tsp. dill weed
SAUCE
28 oz. can crushed tomatoes
14 cup grated carrot-from above
1/3 cup chopped raisins
2Tbs. oil
1Tbs each dried oregano and garlic powder
2 tsp. marjoram
Combine all the sauce ingredients in a pot and simmer over medium-low heat until flavors meld and raisins are soft. Cool.
Leave noodles uncooked. Halve the zucchini lengthwise, scoop out seeds and thin slice (on a mandolin) Mix with the ½ cup carrots and spinach. Mix eggs, cottage cheese 1 cup of feta and fennel.
Cover bottom of a 9 x13 inch lasagna pan with a thin layer of sauce. Cover sauce with 4 noodles, and add another layer of sauce. Top with ½ vegetable mix and then with half the egg mixture.
Add another layer of sauce. Repeat layers, ending with noodles, sauce and the reserved 1 cup feta. Sprinkle with dill. Cover with foil and bake in a preheated 375 deg. oven for 1 hour. Uncover and cook another 10 min. Allow to stand 10 min. before cutting.

Vegan Turnovers; Serves 4-6 2 pieces per serving *
16oz. firm tofu- pressed between plates for 20 min. drained and crumbled
1/3 cup sun-dried tomatoes-not in oil-reconstituted in hot water, drained and chopped
1cup chopped onions
¼ cup oil + 1 Tbs. oi1
1/4 tsp. dried thyme
4cups stemmed and chopped greens-spinach, kale, chard, collards –or a combination
2 cloves minced garlic
1.2 tsp. ground fennel seeds
1Tbs.lemon juice
1Tbs. chopped fresh dill or basil OR 1tsp. either dried
¾ lb. filo dough OR 1 package of puff pastry
Sauté onions in 1 Tbs. oil until translucent – about 8 min. Add the greens, fennel and thyme, cover and cook on low, stirring often, about 10 min. until greens are just tender. Drain. Process tofu, basil or dill, garlic and lemon juice until creamy. Combine with greens mix. Fold in tomatoes.
If using filo, working with 2 sheets at a time, stack them, brush with oil and fold in half lengthwise, brush again. Place ½ cup filling at the end and fold over forming a triangle. Continue folding flag-fashion for the length of the pastry sheet. Brush both sides with oil. Place on a lightly oiled baking sheet and proceed with the rest of the filo sheets. You will need 2 baking sheets. Bake at 350deg. for 20-25 min.in a preheated oven.
If using puff pastry, divide each sheet into 4 squares and roll each to a 7inch square. Put ½ cup filling in the center and bring corners up to meet. Twist into a topknot ain.nd gently crease sides.
Bake as directed for filo.
*A Moosewood Restaurant recipe

Crazy Cake; Serves 6
Double the recipe for a sheet cake or for layers. This cake stays fresh longer than regular cakes and has fewer calories. It’s pulled me out of many a tight spot, and tastes so good that my family has long requested it for itself.
1 ½ cups flour
1 cup sugar
3 Tbs. cocoa
1 tsp. baking soda
½ tsp. salt
Sift above dry ingredients into an ungreased cake pan.
Make 2 holes in the surface and pour into
1. 3 Tbs. oil
2. 1 Tbs. white vinegar
3. 1 tsp. vanilla
Pout1 cup water over the top ,and stir with a fork until well blended. Bake at 350 deg.36-40 min.
Dust with powdered sugar, frost or make a glaze by combining 1/3 cups jam with 1 ½ cups melted semi-sweet chocolate chips. Orange marmalade is good too.

Side Dishes To Make Father’s Day Dinner Special

No matter how times change, people still think in terms of eating in restaurants on Mother’s Day and at home on Father’s Day. In fact, many cards and ads picture a smiling Dad presiding over a grill, implying that Dads love to grill. In my experience, Dads’ interest in grilling ranges from my husband, who’s appreciation of good food didn’t extend to preparation, either indoors or out, to my cousin who gleefully presides over a full-service unit complete with side burners and a warming oven. Personally, I think most Dads fit into my Father’s category. They enjoy occasionally grilling foods they like on a type of grill they feel comfortable using.

In any case, whether Dad wants to cook, or you plan to make his favorite meal, one thing is certain, someone has to act as planner, provisioner and sous chef. Coordination is vital, especially if using two locations. But hey! This is a special day. You want dinner to be special too. A big part of that is for it to run smoothly and timing is critical..

It doesn’t matter if Dad is doing his thing on the grill or his favorite roast is cooking in the oven, it’s especially important that everything be ready at the same time. One way to accomplish this, and to make the dinner stand out is to change the side dishes. If they’re new choices, the dinner stands out, and if they can be made ahead and served when wanted, the timing seems perfect.

Following are some recipes for side dishes that I’ve used to perk up dinner menus. Not only do they look and taste great but they also have several other things in common which help to simplify preparations.
• They are easy to make
• All the ingredients are readily available in the supermarket
• They can be made ahead and quickly re-heated, if needed, so they’re ready to serve at any time
• They cost no more than any other side dishes
• Several are sufficiently filling to require only a salad to complete the menu
• There’s enough variety to compliment any entrée

Eggplant and Yogurt
3 slender eggplants – about 1 ¾ -2 lb. total weight-unpeeled
2 Tbs. chopped fresh mint divided—1/2 tsp. reserved
1/2cup plain yogurt
1 tsp. paprika
3 Tbs. oil

Salt and pepper to taste
Cut eggplants into ¼ inch rounds and place on a baking sheet. Boil or grill until tender and slightly brown, turning once, about 4 min. – plate in a circular pattern and allow to cool. Mix yogurt, oil, paprika, 11/2 Tbs. mint, salt and pepper in a bowl. Pour the dressing over the eggplant and garnish with the ½ tsp. of mint. Let stand for at least 30 min. to meld flavors.

Spinach with Nuts and Raisins
2lb. spinach, Swiss chard or kale, center stems removed and leaves coarsely chopped.
1 clove garlic minced
3 Tbs. oil
1 small onion finely chopped
1/3 cup raisins
¼ cup chopped toasted walnuts – toasted
Salt and pepper to taste
Make sure the greens are well washed and drained. Plump the raisins in hot water and drain before adding. Heat the oil in a skillet and sauté the onion until tender, add the garlic and cook 1-2 min. more. Add the greens in batches and cook until wilted. Add the raisins and the nuts.
Season to taste with salt and pepper. Serve hot or room temperature.

Broccoli Rabe with Garlic (Actually this name is incorrect. Broccoli is an American vegetable named for the California family who developed it. Italians know only “rabe”.)
1 bunch rabe
@ 3 Tbs. minced garlic + ½ a –oz. jar chopped garlic or to taste
3 Tbs. oil
Salt to taste
Cut woody bottoms off stems and discard any bruised leaves. Bring about 11/2 inches of water to a boil in a skillet and blanche the rabe in batches just until it turns bright green. Usually this takes two batches. Drain well. Heat the oil in the dry skillet and cook the rabe over medium heat until the stems ate crisp tender. Add garlic to taste as the rabe cooks. Plate each batch as finished Sprinkle with salt to taste. Serve at room temperature.

Microwave Ratatouille*
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1small yellow summer squash – in ¼ inch slices
½ each green and red bell pepper OR one of either in ¾ inch dice
1 medium onion – in thin slices halved
½ pt. cherry tomatoes- halved OR 1large tomato coarsely diced
1 Tbs. oil
1/4tsp.lemon pepper
½ tsp. each dried basil and dried oregano
Pinch cayenne pepper
Put everything but the tomatoes in a microwave safe bowl, loosely cover and cook on high 2 min. Stir to make sure everything is crisp tender. Add tomatoes and cook 1 min. more. Allow flavors to meld a few minutes. Serve hot or room temperature
*This can be made with frozen vegetables and canned dice tomatoes. Cooking times are about the same, depending on the microwave oven. Consult package directions. Other vegetables can also be added: .cut green beans, broccoli, edamame, okra, sweet or snow peas

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

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

Eggplant Athena
2 eggplants of a size that ½ of each will equal a portion
1/3 cup oil-cured black olives chopped
2 Tbs. chopped capers
2 Tbs. chopped fresh basil
2 Tbs. chopped fresh mint
¼ cup Parmesan or pecorino cheese
Salt and pepper
@ 1 Tbs. oil +for drizzling
Cut the eggplants in half lengthwise and sprinkle with salt. Allow to drain for ½ hr. Rinse well and dry. Using a knife, score the tops of the eggplants in a cross-hatch pattern about ¼ inch deep.
Mix the other ingredients, using just enough\ oil to make a paste. Rub the paste into the tops of the eggplants and drizzle with oil. Bake in a preheated 375 deg. oven for 30 min. until tender when pierced with a knife. Serve room temperature or hot.
Sweet Potato or Spinach Ravioli
Spinach;
1 pkg. wonton wrappers
10 oz. box of frozen chopped spinach
4 oz. cream cheese
Pinch nutmeg
1 egg- divided
Melted butter
Grated Parmesan cheese
Drain spinach well. Mix with cheese, nutmeg and half the egg. Lay a wrapper out flat and place about 1 tsp. of mixture on one half and fold the wrapper over. Brush edges with a bit of egg, mixed with enough water to be fluid and press with a fork to seal. When all are filled. Drop a few at a time into a pot of simmering salted water. Don’t crowd them. Boil until they rise to the top then move each with a slotted spoon to a plate to drain. When cool, layer them in the serving dish separated by a bit of melted butter. Serve hot—can be rewarmed. Sprinkle with grated cheese just before placing on the table.
Potato
Substitute one large sweet potato or yam for the spinach. Substitute brown sugar and cinnamon to taste for the nutmeg. Follow the rest of the directions, including serving with the grated cheese.