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Posts tagged ‘dinner’

Jul 11

LOW CARB SUMMER SIDES

I recently noticed that where low carb sides are concerned, there’s a huge contradiction in our seasonal eating habits. At a buffet table in winter, if we put a portion of meat and a large slice of bread on our plate, we head for the salad and vegetables, not the sauced pasta or au gratin potatoes. In summer, although we’re conscious of our figures, we think nothing of picking up a hamburger on a bun and going straight for the potato or pasta salad and/or chips.

It’s part of the summer eating fun to ignore low carb sides and I’m just as guilty as anyone else in subscribing to the subconscious conviction that the carbs don’t add up as they do in winter. They do though, especially if we add any of the ice cream treats I’ve talked about recently—and who can resist those in hot weather?

The answer is of course, obvious. Find low carb sides which are fun to eat, without all the starch but that isn’t easy. Those favorite summer foods are hard acts to follow, let alone replace to our satisfaction. Here are 17 recipes I’ve found which fill the bill. Several have become family favorites for us as I think they will for you. You will notice that most of the recipes have Mediterranean roots. The countries in that region have warmer climates and long histories of developing dishes suitable for al fresco dining. So if you’re feeling adventuresome and want to find more low carb side dishes for summer menus, search the cuisines of the Mediterranean, remembering that they are also considered the healthiest regional cuisines in the world.

RECIPES

Pickled Radishes– can be chilled up to 3 weeks.

Ingredients *

1 ½ lb. daikon radish, peeled

1 bunch red radishes (about 10), trimmed and each cut lengthwise into 6 wedges

1 Tbs. kosher salt

¼ cup rice vinegar (not seasoned)

3 Tbs. sugar

1 Tbs. very thin matchsticks of peeled ginger

Preparation

Halve daikon lengthwise, then cut crosswise into 1/4-inch-thick slices. Transfer to a large bowl and toss with radishes and kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.

Drain in a colander (do not rinse) and return to bowl.

Add vinegar, sugar, and ginger, stirring until sugar has dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).
*NOTE: Adding a large cucumber, peeled and cut in thick slices to this preparation gives a nice texture contrast.

Cauliflower Parmesan: Serves 4-5
1 head cauliflower separated into flowerets
OIL
Salt and Pepper
Finely grated Parmesan cheese
Toss the cauliflower with salt and pepper to taste in enough oil to lightly coat and spread out on a baking sheet. Roast in a preheated 400 deg. oven about 20 min. or until golden, stirring occasionally. Sprinkle liberally with cheese and return to oven about 1 min. until cheese melts. Serve at room temperature


Carrot Salad with Lime: 4-6 servings (courtesy of Cuisine Magazine)
1 lb. regular carrots or 1 lb. bag baby ones  – peeled or cut into bite sized pieces
1/3 cup lime juice
1 Tbs. minced ginger
1 Tbs. jalapeno pepper seeded – jarred will do
2 Tbs. brown sugar
Pinch salt
¼ cup canola oil
2Tbs. chopped fresh mint
2 Tbs. lime zest
Honey roasted peanuts OR wasabi coated cashews- both roughly chopped
Make vinaigrette first.  Blend lime juice, ginger, sugar, pepper and salt. Slowly pour in oil to emulsify it.
Cover the carots in water, and boil until just done, about 15-18 min. Test for doneness. Do not over do. Cool. In a wide bowl or dish, pour the vinaigrette over the carrots gently turning to coat well and chill for several hours, overnight or longer, if possible. Mix the lime zest and mint to make a Gremolata to sprinkle over before serving. Pass the nuts, but don’t forget them. They really add flavor.

Pennsylvania Dutch Carrot Salad – Serves 4 (I take some short cuts here)
1 lb. regular carrots or 1 lb. bag baby ones – peeled
1 medium onion
2 slices bacon OR 4 slices turkey bacon  Or equal amount of turkey ham
2 Tbs. cider vinegar-or to taste
1 Tbs. sugar- or to taste
1 tsp. canola oil and more if needed
Peel and slice regular carrots into bite sized pieces, halve baby ones and boil until just tender, about 8-10mins. Drain and rinse. Meanwhile, peel and cut the onion in half lengthwise, then across in ¼ inch slices. Microwave them in a safe dish with 1 tsp. oil for 2mins. Cook the bacon in the pot used for the carrots. If using turkey, add about 2Tbs. oil to infuse with essence. Drain the bacon on towels.  Add the onions to the pot with all liquid. Using a wooden spoon, begin gently stirring over medium-low heat,  adding the vinegar , sugar and more oil if needed to taste, to make a sweet-sour slightly smoky dressing. Add carrots and toss gently. Allow flavors to meld for at least an hour, refrigerate if to be held longer.  Before serving, stir in crumbled bacon, reheat in the microwave or bring to room temperature. Serve hot in winter.

Green Vegetables, such as whole beans, asparagus spears, split broccoli crowns, even Brussels sprouts, are wonderful simply cooked to crisp tender, drained and introduced to a vinaigrette while still warm then allowed to marinate. They can be garnished with toasted nuts or sesame seeds, chopped egg, green onions or fresh herbs.
Summer Pea Salad: Serves 4

½ lb. snow peas or sweet pea pods

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

1 Tbs. toasted sesame seeds

3 tsp. soy sauce

3 tsp. dark sesame oil

2 Tbs. olive oil

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

 

Green Beans and Salsa: Serves 4

½ lb., whole green beans

½ cup salsa – optional degree of heat

¼ tsp. garlic powder added to salsa – – optional

2 tsp. oil

1 tsp. lemon juice

1 Tbs. toasted slivered almonds

The reason behind incapability in men is an inhibitory enzyme which resides in tadalafil overnight shipping male penis and do not go away so easily form the life so the person has to make sure that he takes the drug by violating any instructed advice of physician. The enhancement in the cialis super execute spread hiv organically grown provocation in storing male organ hardness and probably creation. Do keep a daily check with your doctor before you eat grapefruit or drink grapefruit juice while you are being treated with Sildenafil. viagra discount online buy cheap levitra amerikabulteni.com He either tries to improve the existing difficulties or look for ways to remain active to make his partner happy. Cook the beans in boiling water until tender 3-5 min. Rinse under cold water, drain well, gently toss with oil and lemon juice and chill until cold. When ready to serve, plate beans in 1-2 layers aligned, and spread salsa across them. Garnish with nuts.

Green Beans, Tomato and Basil: Serves 4—peas can be substituted*
1 lb. cut green beans-frozen is fine-cooked to crisp tender
2 large tomatoes in large dice
½ cup fresh basil leaves-or 1 tsp. dried
1 ½ Tbs. oil
Salt, pepper and garlic powder to taste
Chop the basil leaves and place everything on a salad bowl. Toss gently to mix well and chill to serve.
*NOTE: Top this with mozzarella shreds and it becomes Bean Salad Margherita

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, or powdered garlic to taste
3 Tbs. oil
Salt to taste
Cut woody bottoms off stems and discard any bruised leaves. Bring about 1 ½ 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

Tomatoes are a gift, especially when fresh in summer.
Tomatoes and Beets the large ones are wonderful peeled and fanned alternately with peeled large beets, all marinated in Balsamic vinaigrette.
Pennsylvania Dutch Tomatoes feature the beefsteak variety peeled, thickly sliced, layered alternately in a bowl with ¼ tsp. of cider or red wine vinegar, pinches of sugar, salt and pepper and marinated for several hours

Tomato and Watermelon is another good combination. Again use vinaigrette to marinate -one of the fruit based dressing’s works well, like raspberry, and peas add a quirky crunch. Of course tomatoes can always be served by themselves.

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 though they may take a bit longer.
• They are easy to make
• All the ingredients are readily available in the supermarket
• They can be made ahead and served cold, at room temperature or quickly re-heated, if needed

Eggplant and Yogurt: Serves 4
3 slender eggplants – about 1 ¾ -2 lb. total weight-unpeeled
2 Tbs. chopped fresh mint divided—1/2 tsp. reserved
½ cup plain yogurt
1 tsp. paprika
3 Tbs. oil

Salt and pepper to taste
Cut eggplants into ¼ inch rounds and place on a baking sheet. Boil or grill until tender and slightly brown, turning once, about 4 min. – plate in a circular pattern and allow to cool. Mix yogurt, oil, paprika, 1 1/2 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.

Microwave Ratatouille*Serves 4
1 small zucchini in 1/3 inch slices
1 small 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
¼ tsp. 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
*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

Eggplant Athena: Serves 4
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.

Eggplant Parmesan: Serves 4-6
1 large eggplant-peeled and sliced crosswise into ½ inch slices
2 cups tomato sauce
1 cup oil*
Salt, pepper, and garlic powder to taste
¾ cup shredded mozzarella cheese
¾ cup grated Parmesan cheese
Bread crumbs –optional

Cover eggplant with hot water and let stand for 5 min. Drain and dry on paper towels. Heat oil on a skillet and fry the slices until golden* Layer in a greased casserole eggplant, sauce, seasoning and 2 cheeses.** Repeat layers ending with sauce and Parmesan-optionally top with a thin layer of breadcrumbs. Bake in a preheated 400 deg. oven about 20 min. until bubbly. Serve hot or at room temperature.
*To cut time and effort, I lightly spray the slices with canola oil and run them under the broiler, turning once to brown both sides. If you want a slightly richer dish, add 1 tsp. oil to the sauce.
**Treating the slices individually makes a pretty presentation and is easier to serve at buffets.

Fried Zucchini: Serves 4-5
½ lb. unpeeled zucchini in Julienne
Salt and pepper
1 cup oil
1/2 cup flour
Grated Parmesan cheese
Sprinkle the zucchini with salt and let sit for 1hr. Blot with paper towels to remove excess salt then shake in a plastic bag with flour and shake again to remove excess. TIP spread on a baking sheet and freeze for 15-20 min. Bring oil to the proper temperature, when a piece of bread sizzles, and fry zucchini for about 3 min. until curls and crisps. Remove with a slotted spoon and sprinkle with pepper and cheese. Serve hot or at room temperature.

Spinach Balls: Serves 4
(1) 10 oz. box of frozen chopped spinach-thawed and drained
1 cup finely chopped onion
1 egg lightly beaten

2 Tbs. +2 tsp. butter or margarines
1/3 cup + 2 tsp. dried breadcrumbs
¼ tsp. EACH salt, garlic powder, dried sage and thyme
Pepper
Mix first 4 ingredients then mix again with the rest. With a teaspoon, shape mixture into 16 balls. Arrange on a lightly sprayed cookie sheet and bake in a preheated 350 deg. oven, 20 min. Until lightly browned. Serve hot or at room temperature.

 

Jun 6

SH0RTCUT DINNER RECIPES MAKE RELAXED MEALS

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

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

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

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

RECIPES

Quick Popovers:

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

Flour Tortillas

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

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

Cucumber Bisque:

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

Arugula and Blue Cheese Soup:

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

Bean, Tomato and Pesto Soup:

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

MAIN DISHES

Tuscan Bean Salad:

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

Spaghetti:

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

1 lb. sausage or turkey sausage roll

(1) 28 oz. can crushed tomatoes

2 Tbs. oil

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

½ cup raisons

2 tsp. garlic powder – or to taste

2 tsp. dried oregano

2 tsp. dried basil

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

1 lb thin spaghetti or angel hair pasta.

Grated Parmesan

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

Salad Nicoise:

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

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

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

4 hard boiled eggs – peeled, halved lengthwise and chilled

1 large red or Bermuda onion in fairly thin slices

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

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

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

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

Kosher salt

White wine

Dried tarragon

Fresh ground black pepper

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

DRESSING RECIPE

Wisk all ingredients together well

4 Tbs. minced shallots – onions will substitute

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

5 Tbs. red wine vinegar

3 Tbs. fresh lemon juice

2 ¼ cups olive oil plus the oil from the anchovies

2 tsp. dried tarragon

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

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

SIDES

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

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

DESSERTS

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

My Key Lime Pie

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

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

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

½ cup fresh Key Lime juice OR see above

1 Tbs. lime zest

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

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

Crazy Cake:

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

 

 

 

 

May 23

FOOD FACTS FOR MILLENNIALS

A basic knowledge of food facts is a universal survival necessity. Nowadays, with the increased interest in ethnic cuisines and constantly increasing varieties of new products available, even seasoned kitchen veterans need a refresher occasionally. For the graduate, newlywed or anyone opening a new page, setting up housekeeping, learning even fundamental food facts, can be daunting, especially on a busy schedule. The supermarket can be scary, wondering what to choose, how to use it, how much to buy, which brand is the ‘right’ one with the prospect of ‘register shock’ or worse budget deficit looming over head.

Food Facts for Millennials helps calculate your needs before you start to market, and, being mobile, goes with you on your phone to answer your questions while shopping. It makes food preparation in general, easier and fun for both newbies and old hands. The fact that it’s mobile was the inspiration for the title-Millennials are never without their phones and rarely seek information from other sources.

Even though I had years of experience in managing a home, I was terrified when I opened my chef service. I had to satisfy my clients, virtual strangers, to make my business work. The largest group of customers seeking a chef service consists of working parents who want to maintain a traditional lifestyle. The second largest are people dealing with special diets due to allergies or medical restrictions. For both groups, an understanding of nutrition is important.

My first few clients were in the second group. Having relatives with regimented diets, I knew the chief ‘red flag’ foods are easily isolated and examined in the baking category, dairy products, sugar and recently flour, so I began making notes on substitutions, new items from ethnic cuisines and product options for reference. When my paper pad became bothersome to carry, I switched to digital notes. Showing them to a friend, her newlywed daughter asked for a copy and added a request, with prices rising, for a book on meats to find optional cuts. That led to books on poultry and seafood detailing food facts on those categories.

Then I heard a woman explaining a new low-carb diet which banned all white foods, including onions, because they are high in carbohydrates. I realized that poor carbs were still getting a ‘dirty rap’ and wrote another book explaining that carbs are the body’s fuel and all foods have them, with the exception of oils and some shellfish. It’s understanding that there are two types of carbohydrates, simple and complex, which function differently, that separates the ‘good carbs’ from the ‘bad’ ones and should determine our choice in consuming them.

By now I had five books of food facts on my web site, Etsy store and Kindle. It seemed natural to write a sixth on sauces and gravies, tying them all together as they do foods on a plate, especially with the current popularity of pan sauces and/or gravies. First, there is a difference between the two. Second, like carbs, there is a general misunderstanding about them. They do not all have a high fat content, that depends on the base and the ingredients used. A ROUX base begins with melted butter, and then the thickening agent and liquid are added. A SLURRY base consists of the thickening agent dissolved in a bit of fluid, then stirred into the main liquid, which could be a skimmed broth or juice. The book also examines the five Mother sauces of classic French cuisine and the derivation of their ‘offspring’ for three generations as well as listing the different grades of sauces, gravies and soups.

Although the six books are available separately on the site’s Bookshelf and Kindle, I decided they would be more convenient for quick reference gathered in one volume. So, in addition to the reason stated above, I called the book Food Facts for Millennials because it’s about food facts and ‘for Millennials’ partly because they are the ones now starting out on their own but particularly because they are true ‘foodies’. They want high quality, fresh ingredients and are willing to pay more for less to have them. They’re interested in exploring different cuisines, creating new taste experiences and maintaining nutritional balance.

However, the book is a handy reference guide even for us old hands in the kitchen, who need to check food facts now and then. It’s even available in mobi, so you can take it to market with you on your phone.

Here is a list of the six digital books, with a summary of the contents of each and individual prices as listed on this blog and kindle.

1) BAKING BASICS AND OPTIONS

Have you ever been confronted by a baking recipe and wondered which product to choose? Ever needed to cook for people with allergies to gluten, wheat, eggs or perhaps are diabetic or have another medical condition? Maybe you wanted to bake something to please a guest from another culture, or just felt like trying a recipe from another cuisine. This book answers any questions with facts about regular ingredients used in baking, helps you understand unfamiliar ones and choose the right options if necessary. It also offers various uses for different ingredients and suggests ways to use the remainder of any exotic ones you may buy for a special purpose before expiration. ($2.99)

2) THE POULTRY PLACE $3.99

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3) SAVVY SAUCES and GRAVIES

This book is a “Cliff Notes” of food facts on sauces and gravies. It starts by defining the differences between the two and goes on to explain the various ways to thicken them for serving, examining the different ingredients that can be used and giving recipes and directions to do so. It describes the different types of gravy and gives directions on how to make each from scratch as well as shortcuts. Outlined are ALL the different types of sauces and their uses from salads to meats to desserts and gives step-by-step advice on how to make and use each. Special attention is given to the 5 Classic French “Mother” sauces—the ones found on menus not in packages. Each is described in detail and instructions given for making and using them, as well as for the many varied second and third generation sauces they inspire.
As the way sauces evolve is explained, it becomes clear they can be adapted to fit dietary requirements, be they medical, religious or cosmetic. This leads to explaining how simple it is to create shortcuts for the inexperienced or rushed as well as how easy it is to individualize them. Recipes illustrating the different types and applications of sauces are included along the way and tips to DIY sauces at will. ($3.99)

4) HOW TO CONTROL CARBOHYDRATES – SO THEY DON’T GO TO WAIST

Take the “Black Hat” off carbohydrates and learn the facts about how to use these foods to your advantage. In this book you will learn the difference between simple and complex carbohydrates, how each works and why complex ones are so important to a healthy diet. You will see that it’s virtually impossible to cut carbs out of your diet completely, because they exist to some degree in almost all foods. The trick in avoiding the damage they can do to your waistline is in knowing which ones, and how many you need daily. The major source groups are explained in detail and broken down into types as are the “hidden” groups so often overlooked. It’s important to know which is which and how to combine them to your advantage. For example, a baked potato with sour cream constitutes a balanced meal, do you know why? There are cooking tips and some suggestions for uses and recipes included as well. ($2.99)

5) ALL ABOUT SEAFOOD

As seafood becomes increasingly valued as a healthy food source, and thanks to the growth of aqua farming and improved transport, ever more varieties are available to and being consumed by an increasing number of people. Questions naturally arise as to the facts about these foods, concerning the buying, prepping, storing and cooking of the different types of seafood and actually as to the types and classifications of the items themselves. This book addresses many of those questions by explaining the general rules for safe handling fish and other forms of seafood; cleaning, skinning, shelling or shucking; proper storage until cooking. There are definitions of each classification of seafood in general and descriptions of the members of each category and specifically of the species within each one listed. There are guidelines as to proportions to buy and suggestions as to substitutions within species. Included is also a section on the serving of canned fish. ($2.99)

6) THE MEAT STOP

Years ago the family neighborhood butcher knew the customers’ preferences and often anticipated their needs. Now we’re on our own and have to be a lot better informed about the food facts as to what we’re buying in every way. Anyone who has peered into the supermarket meat counters realize there are decisions to be made over and above which meat to choose. We have to know the cut or cuts to use for the dishes we plan, how to pick the right one and which is the best buy. We need to judge color, grain, fat dispersion, often bone mass and general appearance. Moreover, we have to know what to substitute if we can’t find what we want. For this we have to know how to prepare and cook different cuts, even different meats. The book contains charts on beef, pork, lamb and veal advising which cuts are more tender, which are tougher, which are fattier and why. Then there are additional charts telling how to cook, carve and serve them. The book is a great guide to learning about meats and a great kitchen aid. ($3.99)

FOOD FACTS FOR MILLENNIALS – The collection ($ 17.94) – both epub and mobi
A collection of all 6 books for handy reference.

 

Apr 11

SPRING ROASTS for EASTER and PASSOVER

Spring roasts are smaller and more tender than the hardy, often stuffed stars of fall and winter feasts. In keeping with the season, spring roasts are generally treated in a lighter manner or presented in a more delicate cut, such as a rack rather than a leg, and are often served au jus rather than with thickened gravy. They are meant to be accompanied by and compliment the fresh, young produce of spring not overpower it.

Moreover, the concept of lighter meals is in keeping with our natural inclinations at this time of year. As the weather warms we need less fat and fortifying carbohydrates to sustain us. Of course we also have the prospect of summer around the corner to motivate us to cut back on calories. Consequently, the suggestions in Spring Roasts are perfect for any holiday, occasion or simply dinner in springtime.

 

As mentioned above, things change in springtime but they have also changed with the times. Foods aren’t so seasonally specific as they were. For example pork, formerly associated with colder weather is found on menus all year and summer squash is available in winter. I dealt with this subject in my post on this book for March 22, 2018 and I quote portions of it here. Incidentally, that post lists different entrée recipes than this, so you might want to check it out.

 

“Beef is welcome, but in cuts like fillet mignon, London broil and a seasoned brisket. Pork too is acceptable, as loin, tenderloin or the elegant chop display of a crown roast filled with steamed spring vegetables. Lamb is making a comeback as a mature animal because it’s sustainable, but the legs are larger and chops in racks are becoming favorites. Poultry is still popular and turkey has joined the line-up but as a Hotel Breast not a full bird. Ham, cured over the winter has always been popular too.

 

Spring Roasts does contain recipes for veal, which though not often in supermarkets is still available in specialty butcher shops and recipes for veal and pork are interchangeable. The recipes in the Special Cuts section can be applied to handling similar cuts with different meats. There are also lots of recipes for sides and desserts.

 

With so many options it’s hard to choose because available selections cover a wide price range and there’s a huge variety of possible presentations. This book offers suggestions for the complete entrée as well as tips on seasonal upgrades. For example, if you feel comfortable with your own method of roasting, say a chicken, there are ways to perk it up for spring.

 

  • Rub the roast with oil and sprinkle inside and out with a dried herb of choice

  • Instead of potatoes, roast whole carrots, onions or lightly blanched fennel quarters around the roast. About 40 min. before it’s done, add the vegetables with a bit of canned, condensed broth, baste them a time or two.

  • Forget thickening gravy. Use the rest of the broth to deglaze the roasting pan at the end, adding a little wine or herbs to make a sauce to pass at table.

  • Try one of the easy stuffings below. I suggest the rice because it’s lighter than bread. The first 2 recipes can be made ahead, frozen and thawed for use on the day

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In general, for spring meals, I like to go easy on the carbs and serve several vegetable dishes,
including a leafy salad with fruit. If my group has some big or growing appetites, muffins, especially fruit ones or focaccia with a flavored topping are great fillers.” However, if you prefer stuffing, or want to roll a roast, there are seasonal options for that in Spring Roasts as well. Some examples are below:

 

 

STUFFING RECIPES – Stuffing with egg tends to puff and rice spills out. An easy way to keep the stuffing in a bird is to flatten a piece of bread with a can or rolling pin to compact it and place it over the cavity opening secured with a couple of poultry pins or skewers.

 

Apricot and Herb Stuffing:

 

Yield 3 cups-Adapted from Memorable Roasts published by Konemann
1 cup chopped dried apricots
1 onion chopped
1 stalk celery chopped
¾ cup raisins
1 Tbs. dried parsley
¼ tsp. EACH dried sage, thyme, rosemary
About ¼ cup milk*
3 cups fresh breadcrumbs*
1 egg beaten*
Mix all the ingredients adding just enough milk to hold it loosely together and seal in a freezer bag or covered container. To use, thaw and stuff bird, cook as directed.
*Replace these ingredients with 3 cups cooked rice—suggestion brown rice

 

Walnut and Ham Stuffing:

 

Yield 3 cups- Adapted from Memorable Roasts published by Konemann
1cup finely chopped ham
½ cup chopped walnuts
½ cup chopped mushrooms
¼ cup chopped parsley
About ¼ cup milk*
2 cups chopped breadcrumbs*
1 egg beaten*
Mix all the ingredients adding just enough milk to hold it loosely together and seal in a freezer bag or covered container. To use, thaw and stuff bird, cook as directed.
*Replace these ingredients with 3 cups cooked rice—suggestion brown rice

 

Fruit Stuffing for Duck:

 

Yield about 3 cups
2 apples, peeled, cored and diced
½ navel orange sectioned + 1Tbs. slivered orange peel OR (1) 8oz. can mandarin oranges, drained
About ¼ cup orange juice or milk
1/3 cup raisins
1 small onion chopped
1 stalk celery chopped
1 tsp. dried sage
3 slices raisin bread toasted-torn in1 inch pieces
Mix all the ingredients adding just enough liquid to hold it together. Stuff bird and cook as directed

 

RECIPES

Apricot Glazed Cornish Hens

 

4 Cornish Hens
1 cup apricot nectar
4 Tbs. apricot jam
1 tsp. butter – melted
Marinate the hens in a plastic bag with the nectar, in the refrigerator for at least 2 hr. turning often. Remove the hens, reserving marinade, and place in a pan breast side up. Bake in a 350 deg. oven basting with marinade often during first 40 min. Mix butter with jam and baste the hens a final time. Bake 20 min. more or until hens are tender. Deglaze pan drippings with a bit of white wine or apple juice and serve with the hens.

Duck with Cherries

 

4lb. duckling
2 cups white wine or apple juice
Salt, pepper, powdered ginger –
2 Tbs. flour
(1) 20 oz. can pitted Bing cherries in syrup
Clean the duck, trim the fat and remove the oil gland. Place the duck on a rack in the sink, prick the skin with a fork all over and pour 2-4 cups of boiling water over the duck. This shrinks the skin and helps it crisp. Sprinkle with the seasonings and put the duck, on the rack in a pan into a preheated 450 deg. oven for 15 min. reduce heat to 350 deg. and cook for 20 min. per pound until tender. Baste often with the wine or juice, using all. When duck is done, keep warm. Strain fat from pan drippings. Mix the flour with the drippings and cook until smooth and thickened. Add the cherries with syrup and heat through. Spoon some of the sauce over each portion as served and pass the rest.

Rack of Lamb:

Allow 1 chop per serving
Number 1
2 racks of lamb
½ cup mint jelly
2 Tbs. vinegar
Trim the meat well and place fat side up in a roasting pan. Brush with jelly melted with vinegar and roast 375 deg. 15-20 min per pound. Brush with rest of the jelly mix just before finished. Serve on a platter and divide into servings at table.

Leg of Lamb with Mint Sauce

5-7lb. leg of lamb
½ cup of mint sauce – a vinegar based sauce, not mint jelly. For recipe see p.28*
¼ cup of cider vinegar
1 cup chicken broth
1 cup beef broth
3Tbs. flour
Trim all the fat from the lamb, rub with the vinegar and place in a roasting pan with ¼ inch of water. Pour about ¼ cup of mint sauce over the lamb and put in a 325deg. oven. Roast 13-15 min. per pound for rare, 16-18 min for medium After 15 min. pour over the other ¼ cup of mint sauce. Baste frequently with drippings, adding water as necessary to maintain the liquid level. Meanwhile, dissolve the flour in 1 cup broth. When meat is done, remove to a plate and keep warm. Use I cup of broth to deglaze pan add to the cup with the flour in a saucepan. Bring to a simmer and stir until thickened. Serve hot with the meat and pass mint jelly on the side.

Caramelized Shallots or Pearl Onions:

Serves 4-6
1 ½ lb. shallots or pearl onions – skins peeled but root ends left on
1 Tbs. sugar
2 Tbs. butter
2 Tbs. oil
1 cup water, wine or broth
Sauté the shallots in the melted butter and the oil over medium heat until golden. Sprinkle in the sugar, toss to coat and continue to cook on low heat, until vegetables begin to glaze. Add liquid, cover and cook for 2-7 min. until vegetables are tender. Remove lid, allow steam to escape and cook until liquid evaporates and shallots are light brown and well glazed.

Berry Napoleons:

Serves 4
1 sheet puff pastry – rolled out to 9 x 12 inches
1 pint fresh berries of choice
1 ½ cup heavy cream or 2 cups whipped topping, or ice cream
Cover a baking sheet with parchment paper. Cut the dough into (12) 3 x 3 inch squares. Bake on the paper in a preheated 400deg oven for 15 min. or until golden. Cool and store air-tight if not to be used at once.
TO SERVE: Whip cream if using. Lay a square of pastry on a plate, place a portion of the cream then berries on top. Place the next piece of pastry on an angle on top. If serving 6, garnish with powdered sugar. If serving 4, repeat layers, placing the top piece of pastry at another angle, garnish with powdered sugar.

 

Have a Happy Holiday and stop to take a look at the book. Even if you don’t follow a recipe, you’ll discover many useful tips. You can find it on the site bookshelf, Kindle and our Etsy store. It’s a lot of value for $3.99.

 

 

 

Apr 4

PANTRY PASTA SAUCES

Pasta with its many shapes, topped with a variety of sauces make the perfect dinners in late winter-early spring when the ‘iffy’ weather makes it as difficult to plan meals as outfits. Generally, it’s too warm for the hardy, steaming dishes we love on snowy evenings, but it’s also too cold for light, barely heated summer fare. Moreover, the longer days and time change make us active in late afternoon, rather than rushing home in gathering darkness. We’re moving into summer routine when we eat later and want meals we can prep and serve quickly.

Having a selection of pastas and canned and/or jarred ingredients on hand solves both problems. Using any of the following recipes, you can have an easy, but elegant dinner on the table in no time. You can also see from these recipes that actually very few items and very little space are required to supply a wide variety of options, with ample room to allow for creativity and personalization.

Actually cutting it to bare bones, I could manage with just penne and angel hair pastas in addition to a couple of combinations of marinated artichoke hearts, sun-dried or canned diced tomatoes, olives, capers, mushrooms and/or anchovies-all shelf-stable, compact pantry items-plus a few basic dairy supplies. As I said it’s not much in the way of inventory but it goes a long way toward provisioning a number of quick, satisfying, delicious dinners.

However, as with all things considered simple and elegant, these pasta dishes must be done well. The sauces, as you can see, are surprisingly foolproof but getting the pasta right is very important to the effect of the finished product. It is never to be considered just bedding for the sauce but in these recipes, where the sauces are light, the pasta is intrinsic to the flavor. So I’m adding some advice on choosing and cooking pasta.

Commercially, two types of pasta are available, fresh and dried. Originally all pasta was home made, and a couple of decades ago pasta machines were all the rage. Properly made fresh pasta can be delicious, but it can also be heavy, sticky and tend to fall apart. Even when I lived in Italy, years ago, dried was the preferred choice of most family meals because it’s consistent in quality and easily controlled in cooking to be rendered al dente.

Selection of the shape should be determined by the sauce being served. The rule of thumb is that longer strands carry smooth, more fluid sauces well as they entwine on the fork. Chunky sauces are best served with shaped pasta, allowing the different morsels to be trapped in the indentations; the more robust the sauce, the bigger the pasta shape needed. Large flat noodles are preferred for bedding entrées, slices of meat or whole pieces of seafood. They are also excellent for layering baked dishes.

However choice of pasta is purely personal. It’s important to pair a sauce with the pasta that will best deliver it, but it’s equally important to have the pasta cooked correctly. Over cooked pasta becomes soft and unable to carry the sauce. Do pay attention to the package directions. They vary with the texture and shape of the pasta. Here’s a tip, most chefs in Italy cook pasta in broth, even if only envelope of bouillon granules in the water, it gives the dish extra flavor. Here’s another, don’t add oil to the water. It may stop the pasta from sticking together, but it also prevents the sauce from adhering to the pasta.

Most of the sauces I include below are meatless, but many will accept the addition of meat. Again the decision is personal, but my recommendation, especially for sauces with fresh produce, would be cooked ham or poultry, possibly seafood. Some sauces may even be used to top slices of leftover roast and bedded on pasta for an easy entrée. I would avoid adding ground meat unless indicated in the recipe because it will not only change the texture of the sauce, but can be difficult to incorporate into the cooking process.

RECIPES – All recipes serve 4. NOTE: The standard recommendation is 8oz. pasta per 4 servings. Because these sauces are light, more pasta may be needed depending on shape and density and on individual serving size requirements.

Tapenade Sauce

1cup chopped oil-cured black olives

1chopped garlic clove

2 anchovies

¼ to 1/3 cup olive oil – to desired consistency

Salt and pepper

Blend first 3 ingredients, add in oil to achieve the right consistency. Season and toss with pasta.

Sundried Tomato Sauce

10 sundried tomatoes+ 1/3 cup of their oil
1 bunch fresh basil-chopped
1 clove garlic-minced
1 Tbs. oil
2 Tbs. grated Parmesan Cheese
Puree all ingredients in a blender. Toss with cooked pasta.

Marinated Sun-Dried Tomato Sauce

12 diced sun-dried tomatoes+ their oil

1 clove minced garlic

1 Tbs. chopped parsley

¼ cup grated Parmesan

Toss tomatoes and garlic with hot pasta. Add parsley and cheese and toss again. Serve.

Tomato Sauce with Tequila and Cream:

2 cloves garlic minced

3 Tbs. oil

½ tsp. crushed pepper

12 skinned, seeded plum tomatoes, coarsely chopped – canned is fine

½ cup heavy cream

2 Tbs. tequila

Salt and pepper

Sauté garlic in the oil until aromatic, stir in pepper and add tomatoes and cook until fresh ones release their juice or the juice from the canned ones reduces. Add cream and stir until sauce thickens slightly. Remove from heat and stir in tequila. Season with salt and pepper, toss with pasta and serve.

Creamy Tomato Sauce with Herbs:

2 Tbs. minced onions

2 Tbs. oil

½ cup chopped parsley

1 Tbs. lemon zest

Pinch each dried thyme, marjoram, basil

½ cup heavy cream

12 skinned, seeded coarsely chopped tomatoes

Salt and pepper

Cook onion in oil until softened. Add parsley, zest and dried herbs. Cook 1 min. until blended, add tomatoes and cook until they release their juice Add cream and simmer for about 1 min. until sauce thickens. Season with salt and pepper, toss with pasta and serve.

Tomato, Basil and Feta:

8 peeled seeded and chopped plumb tomatoes, canned is fine, OR (1/2) 28oz can diced

1/3 cup dry vermouth

Salt and pepper and a pinch of cayenne – optional

2 Tbs. chopped fresh basil OR 1 Tbs. dried

6 oz. crumbled feta cheese

Sauté garlic in oil for 1 min. Add tomatoes and wine and sauté over high heat until alcohol has evaporated. Season to taste, toss in basil and cook 20 sec. Remove garlic, add pasta and heat through and serve with cheese on top.

Feta and Artichoke Sauce:

12 oz. jar marinated artichoke hearts

¼ lb. crumbled feta

¼ cup chopped parsley

2 Tbs. grated Parmesan

Salt and pepper

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Mix artichokes and feta in a bowl and set aside for at least 1 hr. Toss with hot pasta adding parsley and Parmesan. Season with salt and pepper.

Artichoke and Mushroom Sauce:

12 oz. jar marinated artichoke hearts coarsely chopped

1 clove garlic minced

2 tsp. oil

8 button mushrooms sliced

2 Tbs. chopped parsley

Salt and pepper

Sauté the garlic in the oil. Add mushrooms and cook until they release their juice; add artichokes and parsley and heat through. Season with salt and pepper and toss with pasta.

Mushroom Persillade

1 medium onion minced

2 cloves garlic minced

3 Tbs. oil

1 lb. button mushrooms diced

1 cup dry white wine

1 tsp. tomato paste

½ cup chopped parsley

Salt and pepper.

Sauté the onion and garlic in the oil until softened. Add the mushroom and cook until they release their juice, about 8 min. Season with salt and pepper. Add the wine and cook until liquid is reduced by half. Stir in the tomato paste and parsley, cook 1 min. Toss with pasta.

Pepper and Anchovy Sauce

4 roasted red bell peppers julienned (jarred is fine)

16 julienned anchovy fillets

2 Tbs. capers

1 clove minced garlic

Dash dried oregano

¼ cup olive oil

Salt and pepper

Combine all ingredients in a bowl and allow to rest for a couple of hours. Toss with hot pasta.

Roasted Pepper and Walnut Sauce

2 large roasted red peppers, seeded, skinned and diced (jarred is fine)

¼ cup olive oil

1 clove garlic minced

Salt and pepper

¼ cup chopped walnuts – preferable toasted

2 Tbs. ground parmesan

1lb. pasta

Place first 3 ingredients in a bowl, season with salt and pepper and allow to stand for at least 1 hour. Test seasoning and toss with hot pasta, then toss again adding the nuts and cheese. Serve at once.

 

Variation; Pepper and Olive Sauce*: Substitute ½ cup chopped oil-cured black olives for the nuts in the above recipe and add them to the bowl with the peppers. Proceed as directed above.

Green Parsley Pasta:

2 shallots minced

1 clove garlic minced

¼ cup oil

1 cup chopped fresh parsley

¼ cup grated Parmesan

Salt and pepper

Sauté shallots and garlic in oil over low heat until soft. Add parsley and heat through. Season with salt and pepper. Toss with pasta once then toss again with Parmesan.

Cheese and Cream Sauce:

2 cups heavy cream or half and half

1/3 cup grated Parmesan

Salt and pepper

Bring cream to a boil and stirring constantly cook until it reduces by 1/3rd and thickens. Add the cheese and season to taste with salt and pepper. Toss with pasta and garnish with chopped parsley.

Note: Only heavy cream and half and half can be boiled without curdling

Mar 7

CANNED TUNA SUGGESTIONS

It’s Lent again, the season when more menus feature fish than any other. While I was deciding what to write about this week, I looked back at my articles from past years and realized I had many on ‘fish’ but all of them fresh. (See posting lists and links below after recipes) Canned tuna is a staple in most, if not all, households, each one seems to have a personal Tuna Salad recipe, yet I had never explored the subject and I could guess why.

I’m old enough to remember when most schools in the U. S. regardless of their affiliation, served fish on Fridays in deference to Catholics in the student body and on the faculty. The regular meal was what seemed to be a universal recipe of tasteless, rather gluey Tuna Noodle Casserole and the only option was loaves of white bread and stacks of American cheese slices, no mustard offered. Though I like cold tuna and fresh tuna dishes, it was years before the thought of hot canned tuna, in any recipe, didn’t make me shudder.

That all changed one snowy day when a neighbor suggested a play date for the kids, offering to make lunch if others brought salad and dessert. When she excused herself to turn on the oven for the Tuna Noodle Casserole, I braced myself, but it was delicious! Despite the fact that the recipe was based on canned soup, which I avoid because of the chemicals and sodium, preferring to cook from scratch, as well as Chinese fried noodles, another generally frowned upon ingredient, I have made this dish and enjoyed it many times. The recipe is below.

Over the years I’ve found other canned tuna recipes that interested me, mainly cold. However, recently, between the snowy winters, and the concern over rising food prices, I’ve turned my attention to hot ones and realized canned tuna is a very interesting food source. It too has been affected by the economy. A can now holds 5 ½ oz. rather than the 7 oz.it held originally or even the 6 oz. it did a few years ago, and the price is much higher. The thought that chunk light at 10/$10 is a good sale price would have been laughed at just a few years ago. If you consider that, at the current weight, 3 cans equal a pound, the price is right up there with fresh seafood and red meat.

The thing that still makes canned tuna an economical, important food source is that it mixes well with other ingredients, once combined it goes a long way and the its protein value is equaled only by red meat. Of course one can is considered to cover at least two people in most recipes, which averages out to about half the recommended protein amount per adult serving, but adding beans, eggs or even dairy can make up the difference.

So, with apologies for having neglected canned tuna, I’m offering the following recipes, which include both hot and cold dishes. I’ve cooked them all and can honestly report they’re all so delicious, I’ve been able to erase my school days memories. I’m a canned tuna fan-cold or hot!

RECIPES

Before we get into the actual recipes, I’ll add one quick note. Canned tuna is an excellent addition to Frittatas. It goes with almost any other ingredients, just make sure it’s well drained, as should be the tuna in all these recipes.

SALAD NICOISE:

Serves 6 – 8
1 lb. fresh whole or cut green beans – frozen is fine
6-8 small new potatoes – halved if larger – keep size uniform-canned will do – drained
(2) 6 oz. cans solid white tuna in water – drained*
(1) 5 ¾ oz. can pitted black olives
4 hard-boiled eggs – quartered
4 Roma or small tomatoes – quartered- OR 1 pt. cherry or grape tomatoes
Bibb lettuce or Romaine
Optional add-ons – (1) 15 oz. can of pickled beets and/or 6-8 anchovy fillets
Cook the beans, and potatoes if raw, until crisp tender. A special flavor is added if they are marinated in a little white wine for a few hours.
Line a large platter with the lettuce leaves. Gently fork-separate the tuna chunks and mound them at 6 O’clock on the plate. Mound the potatoes at 12 and decoratively distribute the other ingredients separately in mounds evenly around the plate, except the anchovies. If using, they should be laid across the tuna. The mounds can be pie shaped wedges, pointing to the center, or the center can be filled with fresh herbs or chopped lettuce pieces. If using the beets, the black olives can be piled in the center. The point is to arrange the plate as decoratively as possible but have it appear as a miniature buffet, with each of the ingredients presented individually for ease of self-serving.
Serve with the dressing created for this salad, below.
*NOTE: This can also be served with (1) 4 to 5 oz. grilled or broiled tuna steak per serving.|


Nicoise Dressing:

Serves 6- 8
4Tbs. minced shallots – or mild onions
2 Tbs. dry mustard – 4 of Dijon can be used
5 drops of hot sauce
5Tbs red wine vinegar
3Tbs fresh lemon juice – 2 tsp. of concentrated will do
2 ½ cups salad oil.
Mix the ingredients well and allow to meld for several hours. Drizzle a little over the Tuna, and serve the rest on the side

WHITE BEAN and TUNA SALAD:

Serves 4
(1) 6 oz. can solid white tuna – drained
(1) 15 oz. can white beans – navy, or cannellini
1 Tbs. oil
1 Tbs. balsamic vinegar
1Tbs. dried basil (3Tbs. fresh chopped) + more for garnish
2 Tbs. lemon juice
2 Tbs. Dijon mustard
1 clove garlic – mashed OR ¼ tsp. garlic powder
Salt and pepper to taste
Romaine or Bib lettuce
Gently toss first 2 ingredients together. Combine everything but the lettuce to make the dressing. and mix with tuna and beans. Allow to marinate about 1 hour. Line 4 plates with the lettuce and divide salad among them. Garnish with dried basil or fresh basil. This salad can be served chilled, but the flavors are better if it’s allowed to warm close to room temperature.

CREAMY TUNA MOLD:

Serves 8-10
3 envelopes Knox unflavored gelatin – divided
1 cup water – divided into two half cups
1 ½ cups small curd cottage cheese
¼ cup finely diced green bell pepper
2 Tbs. finely diced or grated onion
Salt and pepper
(2) 5 ½ oz. cans chunk white tuna – drained
½ cup finely diced celery
2 Tbs. lemon juice
¾ cup mayonnaise
2 quart solid mold
LAYER I
Soak 1 ½ envelope of gelatin with 2 Tbs. cold water until it expands, then dissolve in remainder of ½ cup water boiling. Mix with the cheese, peppers, onion salt and pepper. Pout into the bottom of the mold and chill.
LAYER II
Repeat the above process with the remainder of the gelatin and water. Mix with celery, lemon juice, mayonnaise, and tuna. Pour into the mold on top of layer I. Chill until firm, several hours or overnight. Unmold be dipping in hot water to the count of 10 and inverting onto a serving plate. Chill again to firm. Cut in slices to serve.

TUNA NOODLE CASSEROLE:

Serves 3- 4
(1) @ 6 oz. can solid white tuna – drained
(1) 10 oz. can Campbell’s Condensed Cream of Mushroom Soup
1 cup Chinese fried noodles + ¼ cup
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1 small onion – diced
1 cup celery – diced
Mix the soup, water, celery and onions together. Gently fold in the tuna, then the noodles, breaking as little as possible. Don’t mix ahead; the noodles become soggy.* Pour into a lightly greased 1 ½ qt. ovenproof casserole. Top with the reserved noodles and place in a preheated 375 deg. oven. Bake for 20 min. until bubbling. Serve hot at once.
*Optionally to keep the noodles crisper, half the tuna mix can be put in the dish, then the cup of noodles in one layer, then the rest of the tuna, with the reserved 1/3 cup noodles on top. This produces a more fluid consistency. The first is the original recipe direction.

TUNA WITH OLIVE SAUCE for PASTA:

Serves 4
(1) 6 oz. can solid white tuna – drained
1 green bell pepper in large dice
1 small onion halved then quartered
2 garlic cloves diced or 1 tsp. garlic powder
1 cup diced fresh tomatoes or equal amount of canned diced with juice reserved
1/8 tsp. red pepper flakes
3 Tbs. oil
12 sliced green olives
½ tsp. ground fennel seeds
Salt to taste
1 lb. spaghetti or better a large shaped pasta- rotini, shells, orecchiette or penne.
Microwave the pepper and onion in the oil on high for 2 min. Add to a pan with the other ingredients and simmer over medium heat for about 10 min. adding tomato juice every few minutes and cooking down. Meanwhile cook pasta al dente and add about ¼ cup pasta water to sauce. Continue cooking until sauce thickens a bit. Toss pasta in the warm pot with the sauce. Garnish with Italian parsley. Cheese is optional.

Curried Tuna:

Serves 6-Adaptd from James Beard’s Fish Cookery
1 ½ cups canned tuna
½ cup white wine
1 onion –chopped
1 large apple-unpeeled, chopped
2 cloves garlic-chopped
6Tba.oil or butter
1 ½ Tbs. curry powder
1 cup tomato paste
½ cup water
Salt
Rice for bedding
Garnish with chopped cilantro or parsley
Serve Chutney on the side
Saute the onion, apple and garlic in the oil or butter. Add the curry powder and blend well, add the water and reduce slightly. Stir in the tomato paste, mixing well and correct seasoning. Add the wine and tuna and gently heat through.

Previous Posts on Fish

These are the direct URLs, but you can find them just as easily by using the waterfall menu in the right margin of each blog page.
Feb.21, 2013) The Informed Shopper – Part III Seafood- Fish– http://www.dinnerwithjoy.com/2013/02/

Feb.28,2013 The Informed Shopper – Part IV – Seafood – Shellfish– http://www.dinnerwithjoy.com/2013/02/
April 11,2013 In the Swim – Seafood –The difference between salt and fresh water verities– http://www.dinnerwithjoy.com/2013/04/
June 15,2013 Father’s Day Recipes -All About Kabobs-Beef, Chicken and Seafood– http://www.dinnerwithjoy.com/2013/06/
Sept. 25,2013 How to Skin a Fish Fillet– http://www.dinnerwithjoy.com/2013/09/
April 23,2014 My Thoughts and Delicious Canned Tuna Recipes — http://www.dinnerwithjoy.com/2014/04/
March 26,2015 One Fish, Two Fish- How to pick the right type of fish for a recipe and using all the new verities on the market– http://www.dinnerwithjoy.com/2015/03/
April 15,2015 Highlighting Tilapia– http://www.dinnerwithjoy.com/2015/04/
March 16, 2017 Fish for Lent– http://www.dinnerwithjoy.com/2017/03/
July 6, 2017 Grilling Fish– http://www.dinnerwithjoy.com/2017/07/
Feb.9,2018 Valentine’s Dinners for Lent–http://www.dinnerwithjoy.com/2018/02/
Feb.15,2018-All about Salmon–http://www.dinnerwithjoy.com/2018/02/
Feb. 22, 2017 All about Tilapia–http://www.dinnerwithjoy.com/2018/02/

 

 

 

 

 

 

 

 

 

 

 

 

 

Feb 28

SOME SAINT PATRICK’S DAY RECIPES

Saint Patrick’s Day and Valentine Day are two cheerfully celebrated holidays in the U.S. I think the reason they’re so popular is that they provide bright spots in drab winter – a welcome change. The difference is that Valentine’s Day, symbolized by sweets and flowers, is directed toward couples, whereas St. Patrick’s is for everyone and focused on hardier fare. If you like Irish food, especially corned beef and cabbage, you’re Irish for the day.

Actually, Irish food in general, is becoming known and appreciated all over the U.S. Soda bread is a regular bakery item and recipes for home baked abound at this time of year. Kerry Gold butter is increasingly found in markets all year, no longer simply a March import. Made from the milk of grass fed cows, it’s as superior in taste and texture to our butter as the meat of grass fed beef is to our usual commercial corn fed product. This book has a recipe for the bread and plenty of reasons to try the butter.

The book is about Irish food, and has some not-so-Irish recipes, still suitable for the day, which will make your holiday meal planning easier. The recipes are for the person who wants some easily made, affordable dishes to serve on Saint Patrick’s Day, whether for a full course meal, just snacks, or dessert. In keeping with the spirit of the occasion, most of the food is either green, or traditionally linked with the holiday, Included though, are some recommendations for leftovers and an option for those who don’t like corned beef.

But speaking of corned beef, did you know that the ‘corning’ process consists simply of a dry rub of common pantry ingredients and marinating the meat in a cool place for 3-8 days? (I like 5) I was so surprised to learn from an article by Julia Child how quick and easy it was to home-corn beef, and that I went a step further and corned a piece of ham successfully. The advantages to doing it myself was that it gives me a wide choice of cuts, size of pieces and price range to choose from, rather than depending on the packages of corned beef in the meat counter. I’ve corned several cuts, chuck and arm roasts, rounds, both bottom and top, even a shoulder London broil.

The beef cut traditionally used for corning is a brisket, roommate in origin to the flank steak. It’s as grainy as the flank steak, with the meat separated into layers by streaks of fat. The brisket is divided into two categories of “cuts”. The “flat “cut is the leaner one and slices more easily. The “point” cut is thicker and marbled with fat. It shreds easily for non-roast dishes, and is reputed to have more flavor, but both are fattier than most cuts of beef. They’re also labor intensive to cook, taking several hours and because of the fat causing foam to form, needing changes of water initially, though some of that problem is solved by trimming as much fat as possible first.

In the late 60s and 70s cooking in America gained popularity yet traditional recipes still held sway and other cuts of corned beef were available. My Mother and Aunt argued over Round vrs. Rump. Then cooking became fashionable and the more sophisticated and faster sauté and grill methods took over. Slow cookers and Instant pots are helping revive recipes that require more time, but the variety of large cuts these recipes require aren’t in demand yet. Hence, corned beef is, once more, confined to the brisket in markets.

This why I love being able to home corn meat. I can pick a cut which is leaner, and therefore, healthier, finer grained, so it will cook faster, and be more tender, yet is the right size for one meal and perhaps just one left-over one or sandwiches. Plus corning ups the price, so I can buy a more expensive piece of meat for the cost of a cheaper corned one. It does require a glazed, enameled or glass container, and possibly room on the bottom refrigerator shelf for 3-8 days, but the corning ingredients are all regular pantry supplies. See the complete directions below.

Now on to a few examples of recipe suggestions, plus hints at others, for a Saint Patrick’s Day themed dinner from this book,– available on this site and Kindle for $2.99:

APPETIZERS

Parsley Pinwheels:

More recipes in the book
1 can Crescent Rolls
½ bunch of fresh parsley-stems removed and chopped
(1) 4oz package of cream cheese
Lemon Pepper
Garlic powder
Roll the roll dough out slightly to get rid of the perforations and make one rectangle. Spread with the cheese; sprinkle lightly with the lemon pepper and garlic, distribute the parsley evenly over the top. Roll up and cut into ½ -3/4 inch slices. Place on a baking sheet and cook according to package directions

Soup:

As an aside, I have learned that by keeping the liquid to a minimum most pureed vegetables are thick enough and sufficiently creamy, that they don’t need the extra calories of added cream. However, leafier green vegetables, like spinach, may become too watery and need a little boost like roux or cream. The basic method for making soup is universal.

Pea Soup with Mint

Serves 2 in bowls. See the book for more
Sauté 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 these ingredients for 20 min. puree the soup. Usually no other seasoning is needed, but check for taste optionally adding salt and pepper. Serve hot or chilled. Garnish with sour cream and a sprig of fresh mint.

Entrees:

Both these roasts should be served accompanied by Dijon or spicy brown mustard and plain horseradish or horseradish sauce made of ¼ cup horseradish mixed with ¾ cups mayonnaise.

Classic Corned Beef and Cabbage:

Serves 6
4 lb. cut of corned beef
1 large or 2 small heads of cabbage- enough for a generous sized wedge per person
Sufficient white potatoes- whole or halved- for number of servings . I don’t peel them
Peeled carrots, halved–optional
1 qt. or more of chicken broth—enough to cover the meat and potatoes in the pot
Reserve the seasonings from the corning wrapper. Trim all excess fat off the meat, rinse it well and put it in a deep pot with the seasonings and enough broth to cover. Simmer 3-4 hours until fork tender, about 1 1/2 hrs. .Add potatoes and carrots if using and cook another hour. Add cabbage about 45 min before serving.
Slice roast and serve hot with vegetables, pot liquid on the side. Store leftover meat in pot liquid.
ALTERNATIVELY: Put potatoes and carrots in a slow cooker. Top with beef, 3cups broth and seasonings. Cook on low 6 hr. Cut cabbage in 2 inch wedges, add to the cooker and cook on low 2 hr. more. Serve and store as above.

Irish Pub Brisket:

Serves 6- Find the recipe in the book
Traditionally, this dish uses the same two cuts of beef as are regularly corned; the brisket and the bottom round. Legend has it that it was easier for the pub keeper to keep in ever ready supply if he only had to cook it not corn it as well. It’s an option for those who don’t like corned beef.

Easy Corned Beef for Two:

2 large potatoes halved—peeled optional
2 peeled carrots -optional
½ head of cabbage cut in two crescent wedges
1 qt. chicken broth
12 oz. can of corned beef
Put the potatoes in a deep saucepan, with other vegetables, if using. Add cabbage and just enough broth to immerse. Cover and simmer 20 min. or until cabbage softens. Top with the canned meat in one piece, cover again and simmer 15 min more or until the fat from the meat has melted into the broth.

Leftovers:

Corned Beef Hash:

Serves 4-additional variations in the book
2 cups cooked corned beef—diced
2 cups boiled potatoes—leftover, or microwaved in jackets 2-3mins depending on size—diced
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½ cup milk or cream
Salt and pepper to taste
Combine all ingredients. The mixture can be formed into patties and browned in a pan, or spooned into individual greased casseroles. For casseroles use a spoon to make an indention in the center and bake in a 350degree oven 30 min. until brown. Break an egg into each indentation and bake for @10min more. Serving hint; Pass ketchup on the side.

Corned Beef Salad:

Serves 4-a wonderful luncheon found in the book

Reuben Sandwiches:

These are served open faced, which my family favors, or closed.
1 loaf good Deli Jewish Rye Bread
@ ½ lb. sliced corned beef or shredded leftover
8 oz. bottle of Russian dressing
1 lb.sauerkraut
@ ½ lb. Deli sliced Swiss cheese
Allow 2 slices bread per portion. For open-faced lightly toast the bread, for closed toast only one side.
Spread a toasted side with the Russian dressing, cover with the meat then the kraut and top with the cheese. The amounts you use are optional. If planning a closed sandwich, fill only half the slices and top with the others; for open cover all. The open sandwiches can be run under the broiler until the cheese melts, the closed topped with the empty slices, toasted sides in, and broiled or grilled turning once, until both sides are golden. Serve hot.

Desserts:

A Light Lite Dessert:

Lime sherbet
green Crème de Menthe liqueur
Put a scoop of sherbet in each dessert dish. Poke a hole in the center with the handle of a wooden spoon and pour the liqueur in just to fill and slightly overflow. Serve at once.

Key Lime Pie:

My special easy recipe is in the book
I always had trouble with Key Lime Pie, despite many recipes, even “authentic” ones from the Florida Keys, until I devised this one, which seems to be foolproof, perhaps because it’s so easy. There is one universal rule in making this pie however, the lime juice must be fresh, and, if possible, of the “key” variety. Key limes are small, dark green, very smooth with rounded ends. Their juice has an intense flavor, without the biting acidity sometimes found in regular lime juice. I understand the juice is sold in the baking supply aisles in some stores, but have never encountered it. The limes themselves, can often be found, usually labeled and bagged, in Supermarkets, especially ones with large Hispanic sections and Walmart. It requires at least 15 to yield enough juice for one pie. If you can’t find them, the common Persian variety limes will do, but I might increase the amount of juice in the pie by a tablespoon. Test to taste the strength of the acidity and flavor of the juice. Do NOT use lime drink mix or even concentrated juice unless it’s labeled 1 Note: For this occasion add a drop of green food coloring to the pie filling.

And of course Irish Coffee is in the book

Corning Directions:

For Beef:

For 5-6 lbs. of beef –any cut—Allow to marinate 36 hrs. to 8 days- Adjust ingredient amounts according to the poundage of the cut being corned.
8 cups water
1 cup salt
3 Tbs. brown sugar
1 bay leaf
6 peppercorns
1 clove garlic-minced
¼ tsp. choice of any or all—whole allspice, paprika, ginger, mustard powder, nutmeg or mace.-I use all
Trim the meat of fat, wipe with a damp cloth and pierce all over with a fork. Place in a glazed ceramic, glass or enameled pan that fits comfortably and is deep enough to allow for full immersion in the brine. Put all the above spices and seasonings in 4 cups warm water and stir to dissolve the sugar and salt. Pour over the beef. Add enough water to cover the meat by 1 inch. Place a weighted plate on top and leave to marinate in a cool or cold place for at least 3 days, better 5-8. (Alternatively, place the meat and marinade in a plastic bag. Leave extra air space close, and put the bag in the bowl.)
The first time I did this I used a glazed terracotta planter, then I found an enameled roasting pan in a flea market. For weights I use a Dollar Store plate and a brick, then seal the pan with plastic wrap. I only make this in winter, so if I don’t have room in the refrigerator, I put it on a shelf in the garage—just as long as it doesn’t freeze but with refrigerator space on the bottom shelf, it can be made all year.

Corning Ham:

On a hunch, I cut a lobe from a ham shank and used the corning ingredients, minus the salt and water, as a dry rub. I put it in a plastic bag in the refrigerator for a week and boiled it as I would a corned beef. The taste was close enough to corned beef to fool everyone who ate it, even sliced cold, and the price difference was well, the difference between beef and ham.
1 ½ to 2 lb. lobe cut from a ham
Omit the water and salt from the above list of ingredients
measure half quantities of the remaining spices and seasonings.
Mix those items and use them as a dry rub for the ham. Seal the ham in a plastic bag and refrigerate it for 5-7 days. Remove from plastic, leaving rub on, cover with broth and cook as for corned beef.


Happy Saint Patrick’s Day everyone

 

 

 

 

 

 

 

Feb 21

CHICKEN ROLLS

It’s no secret that I love to cook and will spend hours in the kitchen but friends will tell you that I also like a bit of time to relax before dinner and get ready to enjoy the meal, even on weeknights. The meals I like best are ones which can be prepared ahead and finished quickly for serving preferably without me hanging over the stove.

Chicken Rolls are a perfect example of a dish that fills these requirements. They are quite simple to make, can be prepped several hours in advance and are economical since either breasts or thighs can be used. They can be presented to suit any occasion, from casual to elegant, whole or sliced, on individual plates or one platter, vegetables surrounding them or served on the side.

Acceptable to all diets they offer wide range for stuffing variations and there is bound to be one to suit even the fussiest eater. I’m giving 9 selections below. The recipes are each for 4 portions but are easily halved or doubled, so they are good for one, two people, a family or ready for company.

CHICKEN ROLLS-GENERAL DIRECTIONS:
Each recipe serves 4.  The standard requirement for each is 4 large, boneless skinless breasts with the filling divided equally between them. Optionally, recipes A-D-E-F-H-I- can also be made using 8 boneless, skinless thighs. (NOTE: thighs are easier to secure with the skin on.)

Place each chicken piece between 2 pieces of plastic wrap and gently pound to an even thickness; working with the smooth side down, spread equal amounts of the filling over each. Roll from the short side, jelly roll style to enclose the filling.  Secure closed with basting pins or toothpicks. If to be wrapped in bacon, do it first, then secure.

These recipes can all be made several hours, even overnight in advance and kept covered in the refrigerator. The cooking time for each recipe is similar. Place the chicken seam side down in a lightly oil sprayed pan large enough to fit them comfortably. For oven, melt 1 Tbs. butter add 1 Tbs. oil and pour over chicken, coating all sides; then add 1/3 cup white wine, broth or apple juice. Bake in a preheated 350 deg. oven for 30-40 min. until juices run clear. Check occasionally to see liquid level is constant and meat hasn’t stuck to the pan.

For stove top, melt butter in skillet, add oil, then chicken and turn to coat. Cook over medium heat, turning occasionally until brown about 30 min. You may need to add up to 1 Tbs. butter and 1 Tbs. oil during cooking for stove top. Add the 1/3 cup white wine, broth or apple juice at the end to deglaze the pan.

If not serving at once keep warm for up to 30 min. otherwise allow to cool, then reheat, covered, until warm through. Use the pan juices as a sauce when plating the food.
Any exceptions to these directions are written with the individual recipe.

FILLING RECIPES:
A) Herb and Nuts-thighs possible
1 cup fresh basil or parsley
2 Tbs. hazelnuts or walnuts
1 garlic clove—or equal amount bottled or powder (not salt)
Process the above ingredients to roughly chop; spread on meat and roll

B) Tomato and Ham or Bacon
3 Tbs. tomato paste
4 slices lean bacon or 2 slices Deli ham  cut crosswise in half
1 garlic clove or equal amount bottled or powder (not salt)
Mix tomato paste and garlic. Spread on chicken, cover with 1 slice bacon halved or ½ slice ham and roll

C) Cream Cheese and Chives
8 oz. cream cheese- can be made using half regular cheese and half low-fat
2 Tbs. chopped fresh chives
1 garlic clove-minced or equal amount bottled or powder
1 Tsp. flour
4 slices turkey bacon
Mix the first 4 ingredients together. Spread on meat, roll and wrap with 1 slice bacon each

D) Cream Cheese Dijon-thighs possible
4 oz. regular cream cheese
2 Tbs. plain yogurt
4 Tbs. Dijon mustard
1/3  cup brown sugar
Mix all ingredients together until smooth; spread on meat and roll

E) Sage and Cheese—thighs possible
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4 fresh sage leaves or 1 tsp. dried
4-8 strips regular or turkey bacon
Spread the cheese on the meat, top with sage and roll up ; wrap with bacon. Add 2 Tbs. fresh lemon juice to the pan juices at the end of cooking.

F) Feta and Herbs—thighs possible
5 oz. Feta cheese-cut into strips one per chicken portion
2 Tbs. EACH thyme. Rosemary and oregano +garnish
Sprinkle herbs equally over chicken pieces; top with a strip of cheese and roll.
Sauce:
1medium onion chopped
1clove garlic
1 Tbs. oil
4 plum tomatoes I 8 pieces each
Cook onion and garlic in oil until soft. Add tomatoes and lightly simmer, covered 10 min. until soft. Blend until smooth. Plate sauce under chicken and garnish with herbs.

G) Saltimbocca
4 thin slices ham
4 slices Swiss or Provolone cheese
4 sage leaves
1 small tomato chopped
Place above ingredients in order on breasts. Roll and secure.
Sauce:
1Tbs. oil
2 minced garlic cloves or equal jarred or powder
2tsp. cornstarch
2 Tbs. chopped fresh sage or 2 tsp. dried
2 Tbs. dry sherry
Pan juices + broth to equal 1 cup
Cook garlic in oil until soft. Add the broth and warm . Mix the cornstarch, sherry and sage and add to the pan. Cook until bubbly. Return chicken to the pan and spoon sauce over for about 5 min. until sauce thickens slightly and food is hot.

H) Roasted Pepper and Olive—Thighs possible—should be made on the stove top.
4 large jarred fire-roasted red peppers –divided in half for thighs
12 pitted ripe olives – sliced
12 pitted green olives-sliced
8 basil leaves or 1tsp. dried
Cover meat with pepper pieces. Spoon olives down center and roll. Top with basil.
Sauce:
When chicken is brown, add 1 1/4 cups white wine to pan juices, cover and simmer for about 15 min. until chicken is cooked and sauce thickens slightly. Serve at once.

I) Sausage and Peppers; Thighs possible
4 oz. thinly sliced Genoa salami
(1) 6oz jar sweet red peppers
Cover the meat with the salami. Divide the peppers down the centers. Roll and oven bake.

 

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