Move Over Blueberries….

…You don’t have to rule the pancake world! Other berries can play too!!

Inspired the other day by Trisha’s blueberry pancakes but not having any blueberries (or sour cream) on hand, I had to make a few changes to the original recipe.

I almost always have fresh strawberries in the fridge and so I thought “why let blueberries have all the fun?”

I just cut the strawberries into smaller chunks so they would distribute evenly in the pancake batter and have a chance to “cook” a bit in the brief time that a pancake stays on the griddle.

I also went a little heavier on the lemon zest than the recipe advised, because really, “who doesn’t love a little lemon?!”

With the substitution of some low-fat Greek yogurt instead of sour cream, these pancakes turn out so light and yummy. You don’t feel weighted down after eating 3 or maybe like 6. (they were small!)

Make sure to use real maple syrup and for a little something extra, warm the syrup and add just a tiny dash of cinnamon to it.

Also a good trick is to cool all the extra pancakes on a rack and then package them for the freezer in singles or enough to make a serving. They can be pulled out and heated up in your toaster – just like those ones that “pop” out of your toaster only with out all the artificial flavors/colors.

Wrap Versus Fold

May12

The question at hand…

is a burrito really a quesadilla that has been wrapped instead of folded? Or perhaps a quesadilla is really a burrito that has been folded?

Either way they are delicious on the grill – which is exactly what I did with my burritos the other night.

I actually took the step of grilling my marinated chicken tenders on the grill first, then stuffing them with some other fresh ingredients into a flour tortilla, rolling it all up burrito style before grilling the whole thing again.

I felt the need to secure them with a toothpick during the grilling because I am a classic “over stuffer” and I was worried everything would end up at the bottom of the grill. I also took liberties and sprayed my favorite butter “product” on them before grilling just to keep things tasty. Don’t judge me because I use this product – it is just really convenient, especially when I am “un-frying.” If you are feeling “au natural” you could brush them with olive oil or melted butter.

Here is what I put in mine…

Yup – you are not seeing things, those are indeed lentils. Why? Cause that is what I had hanging around in my freezer, leftover from my last lentil purchase from TJ’s.

Just as yummy as black beans and hey even “Mikey liked it.” ( oh and in case you were wondering that is Cilantro)

Here is how they got assembled….

Please don’t notice that I may have left the chicken on a teensy bit long. But it was still somewhat juicy and good due to the long marinade!

And here is what they looked like being served after grilling….

I took the toothpicks out before plating and added a lime-cumin cream made from Greek yogurt. ( just add salt, pepper, lime juice and cumin to the yogurt)

And here is what you got when you ate them! Yum…….

(See, that chicken held up even with all its “charred bits.”)

The best thing about these that I realized is they could be stuffed, wrapped and grilled ahead of time and then you can wrap them in foil for reheat later when the party crowd arrives. ( or frozen for that matter) I used an 8-10″ tortilla size and stuffed each with 1 good size chicken tender plus the fresh ingredients. This meant that 2 burritos per person with dipping cream/salsa makes a great portion especially if served with rice and sliced fresh avocados!

Production Notes:

The Marinade…good for about a 1.5 lbs to 2 lbs of chicken cuts of your choice

1/2 cup of fresh lime juice

1 -2 tsp of seasoned salt ( your favorite brand)

1 healthy Tbsp of minced garlic

1/2 tsp ground cumin

1 healthy Tbsp of agave nectar ( or sweetener of choice, like honey, maple syrup etc)

couple healthy squirts of Sriracha ( use another kind of hot sauce if you like it better)

Whisk it all together and marinade the chicken at least 2-3 hours. The heavy amount of lime juice might “cook” the chicken a bit if you go overnight but I think it would still be okay.

“Shake then Bake”

May6

As a child of the seventies, my husband grew up with all the conveniences of “modern food” that were being introduced at that time. Gourmet popcorn for the microwave, help for your hamburger meals, stuffing for your stove top and Mr and Mrs everything you can imagine. Also very popular and somewhat new (introduced in mid to late 60s) was the coating mix for your pork chops.

It is this product that he stills requests at dinner time. Often.

As for me…since my mother was way ahead of the curve in terms of natural foods, I spent my childhood wondering about these mystery foods I saw on TV and who ate them.

Now-a-days I find myself creating my own coating mix more often than opening a box of his favorite. And guess what? He likes it just as much!

Standard breading technique and a few ingredients are all you need!

I used plain breadcrumbs mixed with grated parmesan cheese and Penzey’s Northwood seasoning to create the crispy outside coating. To make it stick, I first dredged the chops in plain flour and swiped it through a beaten egg before coating it in the crumb mix. If you really wanted to keep the dirty dishes down you could “shake” on the flour in a plastic bag and also do that with the crumb mixture. ( might be kinda messy to do that with the egg:-)

Just line them up on a rack to allow the hot air to circulate and crisp all sides. ( I lined mine with sprayed foil for easy clean up) and bake at 375 in a pre-heated oven for 30-45 mins depending on the thickness of the chops.

You can’t even tell the difference between mine and the commercial product!

And no pork chop would be complete without some apple sauce!

It’s All About The Frosting

May1

Obviously right?

When it comes to cupcakes, it is definitely about frosting. Wedding cake – definitely the frosting (and the many layers of it in between). What about the glaze on the coffee cake: usually the best part. I consider finding a cake (or cupcake) that is actually moist and delicious, along with its wonderful frosting, something along the lines of hitting the lottery. When I have a sweet tooth, the high standards come out to play!

That is why I generally don’t bake. I like to leave it to the pros. (Quick shout out to my neighbor Meaghan who leaves those cupcake chains in the dust with her skills!)

But every once in a while I get my “Betty” on and whip up a baked good. This time I combined a craving for orange juice and walnuts. I was shooting for “orange-walnut sour cream coffee cake” and ended up with “not really what want I wanted but totally awesome cream cheese frosting.”

I basically checked out a few versions of the cream cheese frosting online and saw that most involved cream cheese, butter and powdered sugar. I threw in some chopped walnuts for crunch. YUM!

As for the cake… I am not even going to bother finding the scrap piece of paper around this house somewhere with the cake recipe written on it, because it just wasn’t that good.

But the frosting…..

Enough frosting can save any cake!

The Sunflower Surprise

Apr25

Lately I have been experimenting with oils other than olive. There is quite a lot out there when you really look.

I had been using walnut oil for my salad dressings but I found it to be fairly neutral in taste and kinda “oily.” I know that is weird because it IS oil but it was just not the same as olive oil.

Pumpkin seed oil is nice but very expensive.

So the other day I noticed “sunflower oil” on the shelf. Organic and “first cold pressed” no less. And a fairly reasonable price. So I bought it and tried it. To my surprise it was quite good. It has a distinct nutty flavor (obviously of sunflower seeds) and a great thick texture to it. It is like warm and cozy version of extra virgin olive oil. It doesn’t have the sometimes bitter, green taste that is prized in olive oils.

Although the label suggests to only use it for salad dressings and drizzles (which I will definitely do) I decided to use for roasting my veggies. Kinda like when people use EVOO for roasting and cooking even though it is meant to be used in dressings and drizzles.

So what veggie would I try this on?

Well, there has been a lot of conversation flying around the blogs about cauliflower lately – apparently some folks love it and some don’t. You know who you are

Well I love it and when I found this fresh beauty at the store recently, I knew I had to have it.

So I cut it up and tossed it with my new sunflower oil, salt, pepper and a little dried rosemary. And some carrots.

Into a hot 400 degree oven until they were toasty and delicious!

Enjoyed on its own or as a tasty side dish to something else – these veggies were delicious wrapped in a subtle perfume of toasted sunflower seeds and rosemary.

Jumping On The Bandwagon!

Apr18

or maybe I should say…Jumping on the “meatwagon!”

FAIR WARNING: Vegetarians you may want to avert your eyes now!

I finally decided to tackle beef short ribs. The universe seemed to be calling to me to cook them, as I kept seeing them being prepared on TV and on blogs lately.

They always seemed so fancy and maybe just a tad bit hard to cook but I am here to announce – they are delicious and easy, I don’t know why I waited so long!

Behold the lovely subject….(cue “angel music”)

I broke out the “special occasion” bacon fat and got these beauties browning in a hot pan.

Next up was the “mire poix” of veggies. (celery, onion, carrots) Don’t judge me -I used shredded carrots!

Now it was time to put the meat back in for its long slow braise!

Two and half hours later, I took an immersion blender to the pot of yummy goodness and behold…

A life changing meal…

Braised beef short ribs with roasted cauliflower and carrots

The Recipe

I was cooking for two but still ended up with more than enough sauce, you could double the meat and not anything else and still have enough sauce for 4.

2lbs +/- (4 ribs) Beef short ribs, bone in

Plenty of salt and pepper to taste

2 Tbsp bacon fat or fat of choice that can withstand high heat.

1 cup each, finely diced onion, carrot, celery

2-3 cloves garlic finely minced

1 dried bay leaf

1/4 tsp ground cinnamon

1/2 tsp ground cumin

3-4 springs of fresh thyme

1 can ( 6oz) tomato paste

1 cup unsweetened apple juice

1-2 cups of water

2 Tbsp Worcestershire sauce

Coat the ribs in salt/pepper and brown patiently on each side in the hot fat. Remove meat, set aside and turn heat down. Add onions, celery and carrots to pan and cook down for a few mins. Add the garlic and cook a few mins more. Be careful not to burn garlic. Add the dried spices and the fresh thyme. Add the tomato paste. Stir and kinda “toast” everything for a few minutes. De-glaze pan with the apple juice and Worcestershire sauce. Add the meat back in – nestle it among the liquid and veggies. Add enough water until liquid and veggies are about a 1/4″ under the top level of meat. Cover and bake in 350 degree oven ( preheated) for 2 and 1/2 hours.

Remove the meat carefully and set aside for a few minutes, while you discard the thyme springs. Use an immersion blender to blend the remaining liquid and veggies into a thick sauce. Add a little hot water if it needs to be thinned. If you don’t have an immersion blender (why not?!) transfer the pan contents to a blender and carefully blend. Meat can be added back into the pan/sauce and kept warm or reheated after coo0ling and storing.

Too Much Quinoa!

Apr12

“Wait! There can never be too much quinoa!” That was just what you were thinking, right?

Well I love this new darling of the culinary world as much as the next person, but sometimes you just get tired of eating the same leftovers again and again – even if it is a super food!

It started out innocently enough with plans for a quinoa salad that I could munch on for a couple of days this week. I got my rice cooker out because that is how I cook my quinoa – it’s perfect every time.

I also had some leftover carrot and celery sticks, and some extra fresh herbs and cherry tomatoes in the fridge.

So I started a mirepoix:

When the veggies were softened, off the heat, I added: a pint of split cherry tomatoes, 2-3 tablespoons of chopped basil, 1 jar of capers, (3.5oz -drained) 1/2 cup of fresh chopped parsley, the juice and zest of 1 large lemon and 1 tablespoon of Herb de Provence seasoning.

Looks good just as it is right?

I mean personally I could stop right there and eat this by the spoonful. Or on toasted bread or mixed with pasta. Or with a can of white beans. Which is exactly what I added because I thought that might really give some “heft” to this salad. Again, at this point with the beans added, you had a complete meal all done. You could just stop there.

But I decided it would be terrific with my cooked and cooled quinoa.

All 6+ cups of it!!!

Why 6 cups?? Because as I was pouring out a dry cup of uncooked quinoa, I thought.. “why don’t I double it because it is great to have in the fridge to throw in stuff. Right?” So two cups of dry quinoa went into the rice cooker with 4 cups of water. Math not really being my strong point, I didn’t think about the fact that this would yield at least 6 cups of cooked quinoa.

So I ended up with a giant party-sized bowl of salad. It needed a little seasoning adjustment, salt, pepper-more lemon at the end because although the initial mix was super flavorful, it got a little diluted in the “sea of quinoa.”

My advice is next time use half as much quinoa or double the amount of the other stuff and invite 12 people over.

Check out a “winter salad” version here.

Chicken Paaaarmm

Apr5

This actually means “Chicken Parmigiana” in a Boston accent!

I was watching one of the many cooking shows that are on these days and one of the cooks ( I won’t name names since I like her and it isn’t her fault that she doesn’t have good Italian food in the boondocks!) made Chicken Parmigiana. Which of course made me immediately crave it. After all this IS the stick by which I measure all Italian restaurants the first time I visit them. I also found it weird to actually hear it pronounced properly. It has been so long since I have actually heard it fully pronounced that I almost thought it to be a different dish. Even the small local joints around Boston spell it “Chicken Parm” on the signs! But the most interesting thing about watching her make it that day, was she never used any Parmesan cheese in the crust of the chicken! I swear she didn’t use any at all, but when I cross checked the recipe on her website, I noted that she added some to the fresh marina sauce and then as a sprinkle on top. But not on the crust of the chicken.

But no worries – I still like her and it inspired me to do a quick posting to set the record straight.

You must dredge your chicken cutlets in a combination of seasoned breadcrumbs and finely grated Parmesan cheese. ( The good stuff too, don’t cheap out here.) Than you simply pan fry the cutlets in a shallow bit of olive oil or if you are feeling a little like a Boston pizza joint; you drop them into the fryolator. But the goal is a crispy, crispy Parmesan crust. (and fully cooked chicken)

Exhibit A…

Now you can do a couple of things with this…

You can put it on a nice Italian roll with some Provolone cheese and some red sauce for a “Chicken Parm Sub” or you can serve it with red sauce and your choice of pasta for a “Chicken Parm Dinner.” And yes, we like to melt some Provolone cheese on top too.

Exhibit B….

You can get fancy and add some fresh chopped herbs on top – but they don’t do that in Boston. Just saying.

My Easter Egg

Mar31

When there are no little kids in the family to hunt for eggs and the Easter bunny ( A.K.A mom and dad) doesn’t leave chocolate for you anymore, (mostly because you live in another state) all you have left on this holiday is a great meal and maybe some church if you are inclined.

For me it is about a great meal and this how I prefer my Easter eggs…

With some great sautéed asparagus, ham and toast. Happy Easter!!

“Hakuna Frittata”

Mar25

Loosely translates to “no worries egg dish”

Although a frittata IS an easy egg dish and a great way to use up whatever is hanging around your kitchen, for us, making one instantly has us singing tunes from “The Lion King.” As in “Hakuna Frittata” – corny right?

(Kinda of like when I make “empanadas” and we sing the song “Desparado!”)

Anyway this one started out because I had a bag of spinach hanging around needing to be used up and some of the baby gold potatoes.

So I sliced up the baby gold potatoes (about a 1/4″ thick) and layered them in a well-sprayed, oven proof 10″ saute pan with some butter on med heat to start softening while I prepped (de-stem the spinach, crack eggs and pour cream) the other stuff. Turn the heat off and add all the goodies in first on top of the potatoes:

1/2 of an 8oz bag of spinach (raw), about 4 oz. crumbled feta, about 8 sundried tomatoes chopped small, plenty of salt and pepper, a shake of garlic powder for a little “warmth.”

And than the liquids get poured carefully over this – I used about a cup of “half and half” ( I was out of milk) and 8 large eggs. Make sure you whisk the eggs and cream (or milk) together first. A little more salt and pepper on top.

Pop this into a preheated 350 degree oven for 35 mins or until the middle is set and fluffy. Kinda like this….

Now be patient and let it cool a bit – this is best served, and slices cleaner, if you let it cool significantly. This frittata is filling and satisfying, yet deceiving in that it is light. But it is by no means “diet food.” My husband loved it and that is saying a lot since he doesn’t eat anything that might seem at all like “diet food.”

Might I suggest a glass of wine and some crusty warm bread with this?

The Master of Gravy

Mar20

Yup that is the one we are talking about.

I know what you are thinking…

… “who uses that product and who uses it in meatballs?!”

Well my Father-in-law did and since he made some great Italian meatballs for a learn-to-cook–later-in-life Irish guy, I use it too. Unfortunately we never accurately got his recipe before he passed away. (readers take note… this is important stuff to do before it is too late!) So I am always fiddling around with my meatballs to see if I can capture his essence.

www.gravy.com will tell you that the product has “NO chemical preservatives, artificial color, flavors or additives are ever used.” I am not sure it is health food but it doesn’t seem terrible – check out the website and you can make your own decisions about this.

As for my meatballs – they turned out great, even if I say so myself. I took the time and care to chop and use fresh herbs (makes all the difference) and I also measured everything and wrote it down so you could try them too. And they are baked, so they are just a tad easier and healthier than the pan-fried ones!

The recipe

1 lb ground pork

1/2 lb ground beef (80/20 blend)

2 garlic cloves, super finely minced/mashed (use 1 clove if you are not a huge garlic fan)

pinch hot chili flakes ( don’t leave this out – it needs it)

yah I know I use a fork – I just don’t like getting all messy!

1/2 TB dried Oregano

1/4 cup fresh, finely minced fresh basil

1/4 cup fresh, finely minced fresh flat leaf parsley

plenty of salt and pepper to taste

1/3 cup finely grated pecorino romano cheese

2 eggs, lightly beaten

1/2 TSP Gravy Master®

2 cups freshly ground bread crumbs (about 1/3 of a day-old Italian loaf) mixed with 3/4 cup of milk to form a thick oatmeal consistency.

Gotta test the first one!

Preheat oven to 425 Degrees. Mix it all very lightly in a bowl. Heat a small skillet on the stove and cook one up real quick as a tester for flavor. If it needs anything more, make the adjustments, and start forming the balls.

I personally like small ( 1″ diameter) balls. They cook quick, fit nice on my sheet pans, and tuck perfectly into leftover meatball subs. They can also be pressed into action out of the freezer ( fully cook, then freeze) as perfect little reheated appetizer with toothpicks stuck into them for dipping!

Take the time to make them even size. rounder is nice too but hey… sometimes they are gonna be a little “square”

Line them up in even little rows on parchment lined sheet pans and if you are paranoid like I am about them sticking anyway, spray the parchment with a little cooking spray first. Bake them for 14 mins. Feel free to turn them halfway thru if you think you can manage not to break them apart in the process. You may want to add another minute or two to cooking time to make up for time spent outside of oven turning.

This general cooking time assumes that you will be putting them into red sauce for a little further cooking and heating. And although the baking in the oven yields them fully cooked – they are just so.. kinda like al dente pasta… so if you are not going to simmer them any further in some sauce – feel free to leave them in an extra 2 mins or so.

Cool and freeze any that don’t go into the sauce. Yields 36 balls. (including the tester)

Enjoy over a heaping mound of pasta with some extra cheese on top!

Green Bling

Mar15

Most girls would consider “bling” something along the lines of diamonds. Maybe even just some really nice costume jewelry.

But for me “bling” comes in the form of food. “Food bling” is one those items that wasn’t on your grocery list. You weren’t even thinking about it when you walked in. But there from across the aisle, hiding behind some stacked bulk sale items, it catches your eye. Suddenly you have forgotten what you even came in for. Because all you can think about is rationalizing this “bling” purchase that you can’t live without!

My “green bling”

When I saw this gorgeous asparagus, so fresh and healthy looking, everything else just faded away. I disregarded any seasonality, had no idea if it was organic, I just knew I had to have it. (Okay I admit, it was on sale too – that helped.)

But how would I use it?

With something equally glamorous of course….

“red rice”

My mom discovered this lovely colored, nutritional wonder on a recent trip. Upon returning home she has incorporated it into her diet and was nice enough to give me some extra cooked rice last time I was visiting. I was waiting for just the right partner to use it with.

Behold the red rice salad…

First I jazzed things up by sauteing a small diced onion, minced garlic, and a pinch of red chili flakes in some olive oil. Than I added my freshly washed and cut asparagus. ( no pre-blanching for me – just let the water from washing them add a little “steam action” to your pan.) Once those were on their way, I added in my cooked rice – really just to heat it through and marry the flavors. Keep an eye on it – if it seems dry add some more olive oil or just a little water if you want to keep the fat/calories down. Salt and pepper to taste. ( don’t be shy with this – it is a simple dish) At the end I splashed in a little rice vinegar to perk things up. (That easily could have been lemon juice instead.) Topped it with a little crumbled feta. (low fat even!) Serve warm, serve room temperature, serve chilled. (but not cold) But whichever way you choose, you will be able to fully justify this “bling” once you taste it.

P.S. Happy Saint Patrick’s Day and Evacuation Day!

“Storm Stew” (guest blogger)

Mar8

Since I am extremely busy with work and midterms at school right now, my poor husband has had to fend for himself. But recently he has more than “fended for himself” – he rolled out a wonderful take on “pork cacciatore.” Here is what he had to say about his process and a few photos he took along the way….

Yet another blizzard day here in Boston and since I had the day off – I knew that it would be a perfect day for a big pot of Italian cooking. (Well at least Irish- American – Italian cooking!)

I started things off by consulting one of my wife’s many cookbooks and settled on Marcella Hazen’s The Classic Italian Cook Book, circa 1973. I figured if it has been around that long, she must know what she is talking about. Page 93 “Tomato Sauce I” got me started on a grocery list and a mission.

Next up was the meat. I like a “meaty” sauce and ever since my buddy Marky advised putting a chuck roast in the “gravy” I have never done it any other way. Except today. Today was a pork day. So a piece of pork butt went in.

Under advisement from a sleepy wife in the early am I heated the oil HOT and seared the meat.

Under advisement from a sleepy wife in the early morning, I heated the oil HOT and seared the meat.

After searing the meat and putting it aside, I chopped up a classic “mire poix” of celery, carrots and onions. ( ok maybe I asked her for a little advice on this part too.)

so what if my pieces are a little big – I like it that way!

Next up: add the mushrooms.

Now it is more like a Cacciatore!

I added in some tomato stuff, seasoning, garlic and put the meat back in and then the hard-part – waiting for it to cook and fully develop into the masterpiece I know it will be!

oops – A bit of a mess in the kitchen but I KNOW it will be worth it!

And it was! Totally delicious served as is – meat and sauce- but even better with the starch of your choice: garlic bread, rice, pasta or roast potatoes!

wifey says…What a wonderful and yummy dish to come home to! Thanks honey!

Thank You TJ’s

Mar1

That is “Trader Joe’s” for the uninitiated. I like this store for certain things – organic frozen items, unusual but healthy snack things, and prepared things like: already cooked beets or in this case already cooked lentils. Yup admitting it right here and now. I purchased precooked lentils. And I can justify the under $3 price for like 10 servings of lentils. (I already threw the box out, but it was a lot, like enough-for-a-party-lot.)

And by the time I truck over to “whole paycheck” and buy in bulk, bring them home and inevitably over cook them, I already have enjoyed a quick nutritious lunch. For several days.

It couldn’t have been simpler: A chopped sweet red pepper, some finely diced red onion, some cubed bits of cucumber, some crumbled feta and a quick dressing of oil, vinegar and Italian seasoning. What could be easier. That is why I thank TJ’s – for making my healthy eating just a little bit more convenient.

P.S. for some fun reading check out the raging debate over these very lentils at chowhound. Jeez these people ought to lighten up!

P.P.S. I did not receive any promotional considerations for this product review but TJ’s if you are listening.. feel free to send free stuff!

Slow-Cooker Chinese Food

Feb21

Yup. Chinese food in the slow-cooker!

I was inspired by Lydia over at The Perfect Pantry to try my hand at this crazy mix of flavor and easy cooking method.

And it was easy. She was doing chicken – but I had stew beef in the freezer so that is what I went with. I added some water chestnuts and fresh broccoli florets in the last 30 mins and cooked some rice on the side in my trusty rice cooker and voila! Beef and Broccoli. A fine staple of any Chinese-American restaurant around.

It was “sauc-ier” than it looks, the rice absorbed all of it! yum!

Production Notes

1.5 +/- stew beef

2 Tb finely minced garlic

1 Tb rice vinegar

2 Tsp brown sugar

2 Tsp ginger (fresh, minced is nice; I used dried, powdered)

1/3 cup soy sauce

1 Tsp +/- grated orange zest + the juice of the orange

1/2 Tsp ground black pepper (or to taste)

1 Tsp Chinese 5-spice

2/3 cup chicken or beef stock

1 small onion sliced

1 Tbsp Cornstarch or Arrowroot dissolved into 2 Tbsp water

Several “crowns” of fresh broccoli chopped into bite size or 1 small bag of frozen (defrost but don’t cook first)

Combine garlic, vinegar, sugar, ginger, soy sauce, orange zest/juice, black pepper and Chinese 5-spice with a whisk. Pour over meat and onions which you have already placed in the slow cooker. Cook on high 4 hours or so OR low for 6-8 hours. Whisk in the cornstarch or arrowroot slurry about an hour before serving and add the broccoli about 30 mins before serving.

If you wanted a thicker sauce and was feeling like the extra work – you could remove the beef from the slow cooker (without adding the slurry and broccoli yet) strain the sauce and heat it to a boil in a sauce pan. Than you could add the slurry to the sauce, cook for a bit and make it thick and rich. Add everything back in (beef, sauce and now add the broccoli) and serve once the broccoli is cooked to your liking – just keep any eye on the heat so you don’t burn. ( i.e. turn slow-cooker down) This would be great to bring to the office potluck!

Be My Valentine

Feb15

Some folks get flowers. Some get chocolates. Some just a card. Or maybe just something unexpected - a dreaded task done for them around the house or maybe a nice dinner.

For me – it was a sandwich.

My husband knows the way to my heart is through my stomach and the best sandwich for me always involves beef and tomatoes! Of course it being February in New England – the tomatoes are fairly pathetic but any tomato is better than no tomato in my book.

Broiled Steaktips with tomatoes, spicy pepperoncini rings and crumbled feta

For anybody following along…you might remember the last time I posted a love story about a very similar sandwich!

ok now you can bring on the chocolate……

Snow Day Chili

Feb11

Chili and a blizzard go hand in hand. So that is what I made this past weekend when the “blizzard of 2013″ hit our Boston area!

After hours of digging out, (but kudos to the neighbors with snowblowers for doing most of our heavy lifting!!) coming in to chili to warm us from the inside out was perfect!

Chili is such a great thing to eat in general but it is always good on hot dogs, burgers, tortilla chips,salad and my favorite: baked potatoes! I remember when the “Wendy’s” restaurants arrived in New England with their salad bars and baked potatoes. (Yup Wendy’s had salad bars and a good ones too at that time.) My dad and I would sneak down there on the night it was his turn to make dinner and get the salad bar with a cup of chili and the chips. We would crumble up the chips and pile on the cheese. Sometime we got the baked potatoes with the chili and extra fresh chopped raw onion of course! They still offer a “taco salad” and the baked potato with chili but somehow it is just not the same.

My version is fancied up with a little sweet Italian sausage and a can of “Ro*tel” to keep it easy. It is also not crazy spicy (like some of my other chili’s – Holy Mole!) so everybody can enjoy and add their own level of heat with hot sauce of their choice.

Production Notes

1 lb sweet Italian sausage, out of casing and crumbled

1 lb ground beef (leaner is nice)

1 onion, chopped small

1 lg garlic clove, minced

1 can (10oz) original “Ro*tel”

1 can (13oz +/-) red beans or black beans or whatever bean you like

2 Tb ground cumin ( less if you don’t love as much as me)

2 Tsp ground chili powder

2 Tsp smoked paprika (sweet not spicy- or spicy if you like it)

2 Tsp ground Ancho Chili powder

salt and pepper to taste

1 Large can (28oz) crushed tomatoes

2 Tb brown sugar (you can omit or cut in half if you don’t want it too sweet)

1/2 a can ( the 28oz one) of water

Brown the meats (no extra oil needed) in a heavy bottomed dutch oven, until done. Scoop meat out and set aside. Pour out about 1/2 the fat. In the remaining fat in the pan add the onions and garlic and saute a few minutes. Add all the dry spices and kinda toast for a minute. Deglaze the pan with the tomatoes and Ro*tel. Add the meat back in, stirring to combine everything. Add the water – you may want less for thicker chili or more for thinner chili – also depends on how long you want to/plan to simmer. Add additional hot sauce at this point – I like a good vinegar based one like Tabasco or Texas Pete but you can use your favorite. Add the beans (drain them first) and simmer on low for anywhere from 1- 4 hours to let flavors develop and deepen. This could be transferred to a low slow cooker for the day too. Serve with all the fixin’s! Freeze the extra until the next snow day! It makes a lot!

Even the trash needs shoveling out!

Chasing JoJos

Feb6

Still trying to recreate the mythical JoJos of my youth.

If you haven’t had or heard of JoJos – you can read my last posting about them here or if that is too much clicking here is a short review…

Potatoes, scrubbed but skin on, cut length-wise, quarters and maybe quarters again. Coated in a delicious crispy coating, crunchy on the outside, fluffy on the inside.

But these are not steak fries. They are JoJos – think “chicken fried potatoes.” Except the real ones are “broasted!”

But on this JoJo day I was inspired to make some crispy coated, oven-baked versions.

Mary was my husband’s uncle’s mother-in-law (better take a minute on that one) and she apparently made the best potatoes. One time last summer I actually had the pleasure of meeting her and of course I managed to work the topic into conversation and although no real recipe was given – I gleaned enough to get the idea that she was basically making an Italian oven-baked JoJo.

From what I could gather there was butter and lots of it. Some breadcrumbs. The seasoning – Italian blend in her case. And don’t “fahget the Paaaarmm Ma.” (That is Massachusetts vernacular for “don’t leave out the Parmesan cheese mom.”) And plenty of tossing and turning in the pan during cooking time.

So I blended up a mix of seasoned bread crumbs, grated Parmesan cheese, some seasonings (mostly Italian in nature) that I annoyingly and uncharacteristically forgot to write down and tossed the raw potato wedges in hot melted butter before coating them in the breadcrumb mix and baking in a hot (400-425 degrees) oven. I tossed them carefully, several times, during cooking to ensure even crispy-ness and to make sure no butter got left behind in the pan. About a total of 30 mins +/- Basically until the thickest wedge is fork tender.

They were delicious!

Crispy and delicious, but definitely not “broasted!”

Impossibly GOOD Coconut Pie

Jan30

And impossibly EASY.

In fact that is the name of the recipe: Impossibly Easy Coconut Pie. Which I got here.

Thank you Betty!

Think “cheesecake consistency” without all the heaviness, tanginess and the guilt!

This mixes up in about 4 minutes and bakes up perfectly in a glass pie dish. You can just serve warm slices from that.

However, I made it a day ahead and let it cool completely and was able to flip it out and onto a nice plate/platter for presentation, garnish and refrigerate until serving time. If you make ahead and platter it like I did, I would bring it out of the fridge about 20-30 mins before serving so it will be cool but not cold. Cover with plastic wrap while hanging in the fridge so it stays moist.

Although delicious plain, just as is, I added extra shredded coconut on top for garnish and heated some frozen mixed berries with a little honey to serve warm on top. But this would also be very delicious with chocolate sauce. Or maybe pineapple sauce. The combinations are endless.

Just try it. You will love this EASY dessert!

(Betty – you can feel free to contact me via email to “thank me” for endorsing your recipe/product! )

Chicken Corn Stew

Jan26

Ingredients:

1 forgotten random frozen chicken breast on the bone (split breast)

1 large-ish onion peeled and quartered

a pinch of whole peppercorns

1 peeled but whole garlic clove

salt – liberal amount

water – about 6 cups

slow cooker and about 4-6 hours to run it on high

“almost-caramelized-but-not-quite” onions – start with about 1/2 of a large fresh one.

2 +/- tbsp butter

couple diced bacon strips if you happen to have some on hand.

couple cups of frozen corn

roux: 2 +/- tbsp flour Or slurry: 2 +/- tbsp water and 2 +/- tbsp arrowroot, mixed

chopped up leftover fresh herbs hanging around the refrigerator from who knows when. (thyme, sage, rosemary, etc)

a couple of red potatoes. dice small and/or parboil if you wish.

Method:

Combine the top 6 ingredients together in the slow cooker and turn on high for 4-6 hours. Turn off and let cool while you brown-almost caramelize- a fresh 1/2 onion sliced thin (In the bacon fat/slices if you are using – plus 2 tbsp of butter) in a heavy-bottom large pan. Now add the flour for the roux method and cook a minute. (otherwise skip this step and move on)

Deglaze the pan with the strained stock from the slow cooker. Whisk and cook a few minutes. If using slurry method instead of roux, add your slurry now and whisk.

Add the fresh herbs, the cooked chicken meat from slow-cooker breast, the frozen corn, and the potatoes. Salt and pepper liberally. Thin with plain hot water if need be.

Simmer, stirring occasionally, until potatoes are cooked and you can no longer stand the yummy smell filling the house. Serves 4 heartily.

Rutabaga or Turnip? You Decide

Jan20

I thought I knew the difference. I went to the store in search of turnips. I found them and thought “this might be big for a turnip” but the store sign in the produce section said “turnips.” I did think turnips were smaller and whiter and had purple tops. But then again this looked a lot like that too – just bigger.

But the scanner at checkout called it Rutabaga. Even the professionals don’t know!

Oh well… both are delicious.

But for the record, and after doing a little research, I now know I purchased a Rutabaga.

See “Exhibit A” below – unpeeled and peeled

A Short History

Turnips are smaller, white and have purple tops and have been around “cultivar-ly” speaking for much longer. As in… the Romans were eating it.

Rutabagas are apparently a cross between cabbage and turnip and were really discovered in the early 1600′s. They are also much larger and have a yellow flesh which turns a full shade of orange with cooking.

Generally you would prepare them about the same. Peel them and steam or roast. Salt and pepper to taste with a little butter is really all you need. Since mine was huge and I wanted to cook it with ease. I peeled and cubed mine into large chunks, which I tossed with salt and pepper and a couple of tablespoons of butter and maybe a 1/4 cup of water and put in a covered dish to ‘bake-steam’ in the oven alongside my main event.

See “Exhibit B” below – uncooked and cooked

To Mash or Not To Mash?

Now I thought they were delicious as is, but my traditional Irish-American husband who was reliving the turnips of his youth needed them mashed. Also very good. And if you bought a huge one like I did, you can freeze the extra cooked amount and heat up another time or use it for an interesting alternative to the mashed potato topping on Cottage or Shepard’s Pie!

Week DAY lasagna

Jan14

When I found myself home on a weekday recently, puttering around pretending to clean the house, my thoughts turned to lasagna. I hadn’t had it in a awhile and was hankering for a “red sauce fix.” And since I had the time – I decided to splurge and use the regular noodles that you have to boil first. Typically I enjoy the quicker week NIGHT version that employs the “no boil” noodles from Barilla but I was feeling fancy and had some time on my hands so…

…boil the noodles I did.

…and clean out the freezer of the late-summer red sauce I had packed away from my garden tomatoes.

I swore to myself that I wasn’t going to make enough for an army – just one small pan. (lasagna is always measured in ‘pans’ around here no matter what the vessel is actually made of) But of course there were tons of extra noodles and lot of rich ricotta cheese with its eggy-parmesean goodness added to it. So what’s a gal to do, but make two pans. One pan is the first pan – all perfect and “saucy” -the way I like it. The other pan is the scraps. Leftover torn bits of noodles, light sauce cause you had to stretch it. You get the idea.

Can you tell which one is which? What about now, with cheese on top?

I decided to freeze the “nice” one…

…in case I wanted to whip that out for company one day and bake the “patch job” since it was just for us. It was perfectly delicious even with out all that extra saucy-goodness that I normally endorse!

Production Notes:

I happened to have a random 1/4 lb of frozen sweet Italian sausage hanging around the freezer that I browned up and added to the red sauce but you could easily omit this for a very satisfying vegetarian lasagna. Toss in some crushed fennel seed instead to get that “sausage essence” without actually using it!

An Unlikely Couple

Jan8

Ketchup and ginger ale.

Who would have thought these would make such good companions. Not I.

So when my husband came home from work one day and told me that one of his coworkers made a pork roast marinated in nothing but ketchup and ginger ale, I felt sure he had misheard the lady. BUT a quick check of the internet (What did we do before Google?) told me that not only did he hear the lady correctly, but aprox 363,000 other people were on-board with this marriage of beverage and condiments.

So I whisked together 1 cup of each and marinated overnight a 3.5 lb +/- standard pork roast (butt or center cut, not tenderloin although I think that would be yummy but too fancy and lean.) I threw the pork and the marinade into an oven proof dish and into a preheated 375 degree oven.

I couldn’t resist deviating. I added 1 medium onion sliced around the roast for a yummy addition. The whole thing roasted for about 20 mins per pound and needed absolutely no attention. Easy AND delicious!

… Before …After

By the way – It seems the general consensus on the internet is to use this marriage of flavor for meatballs ( think “cocktail style”) and there was also a lot of chatter about beef brisket. Both of which would be delicious! I personally think this would be absolutely great on pork chops, ham, Kielbasa, hotdogs, grilled chicken, shrimp, cardboard or maybe even a sneaker – it was just that delicious. Also I think this could easily be done in a slow-cooker.

Full Disclosure

Although I like to cook and eat organic, unprocessed and locally grown just as much as the next person – that is really isn’t the focus of my blog. So for the record I just used Heinz and Canada Dry (no diet).

Just keeping it real here in blog-land.

Served up with twice-baked ranch potatoes and balsamic rosemary braised Brussels and carrots!

The Not-So-Lucky Chicken

Jan3

There are a lot of lucky “food traditions” surrounding New Year’s Day. Across the world certain lucky foods are eaten on the first day of the year (Hoppin’ John) or at the stroke of midnight. (12 grapes)

But chicken wouldn’t be one of them. And a surprise to many New Englanders… Lobster! Lobster is considered a poor choice because lobsters move backwards and could lead to setbacks, regrets, and dwelling on the past. Chickens also scratch and move backwards too and could lead to the same kind of year!

Oh! And chickens also have the added bonus of taking all your luck as they fly away. Basically any “winged” food is off-limits on New Years Day.

Phew! Good thing I made this chicken dish well before New Year’s Eve!

This is just seared chicken breast that I cut down and dusted with some basic seasoning blend before browning in a hot skillet. (Because everything needs to be “browned” in this house.)

After that I combined the chicken with cooked al dente pasta, chopped sun-dried tomatoes, chopped fresh green onions and put it all into an oiled baking dish. I whipped up a quick basic white sauce (flour,butter roux – add warm milk) and then emptied the cheese drawer of its bits-n-pieces. Pour this cheese sauce over all, toss to combine and at this point you can either bake it for 30 mins at 350 degrees or refrigerate and bake-off for a later dinner time or even freeze it for another day altogether.

Just don’t eat it on New Year’s Eve or Day!

Holiday Snacking

Dec27

I never met a cheese I didn’t like and of course we all know my obsession with Robusto. So it seems shocking that I would consider any other cheese. However, just before Christmas, when I was perusing the Whole Foods cheese department (okay you got me…I was actually eating them out of all their samples)- I was inspired to set up a little cheese board.

Anybody who has shopped there and spent any time in the cheese department may have seen a little basket tucked away by the olive bar full of cheese odds and ends. I love it because it is a great way to sample some pretty fancy cheeses without committing to a big expensive piece. On this day I struck gold with some fairly decent size pieces. I saw a plan for a forming.

I got a little fancy on the cheese board and offered the fig spread that is so good with cheese and crackers. And when I was over in produce they had the most beautiful little Satsuma Mandarins, so I peeled a few of those into a pretty dish and used some whole ones with their wonderful greens.

I didn’t worry about “pairing” my cheeses or complimenting flavors, I just went with what was in the basket of odds and ends. Oh, but I must confess, after eating an embarrassing amount of samples I did buy a full size wedge of the Parrano Gouda. It was the least I could do. But no need to worry Robusto – you remain my first and true love!

Since I was only hosting a couple of folks – this and some homemade cheese straws were all that was needed to kick off dinner!

Meatloaf # 354

Dec19

We couldn’t possibly go too long without another meatloaf variation so here it is…

“Mexican Meatloaf!”

Mexican spiced meatloaf served with Spanish rice and a black bean/onion/ sweet bell pepper sautéed side dish. Garnish with fresh lime and crema.

In general, my meatloaf always seems to be on the “tender” side. I have trouble with the ratios of liquid to non-liguid, so although these experiments are often tasty – they are always falling apart soft. And because I LOVE the combination of tomato and beef my meatloaf experiments almost always involve a small can of tomato paste. Because of this, the meatloaf has a red color and I use a meat thermometer to be sure everything is fully cooked.

The other thing about this particular meatloaf was the use of Mexican style “crema” – it tastes like a “less-sour” sour cream and looks a bit like mayonnaise. Truth be told it was actually more specifically a “Crema Salvadorena.” Here in the Boston area, items like this are grocery-store staples, but in a less ethnic area you could probably find this in a dairy cooler with other specialty items. If you are feeling fancy and you happen to have some “creme fraiche” lying about, use that. But really you could just use American sour cream. (If you would like a short but fun side trip on the internet discussing in great detail the nuances between all these products; here is a link to that)

So to conclude…

Just take your favorite meatloaf recipe – the basic one that uses breadcrumbs, egg and meat- and substitute out the milk or water for more interesting liquids like crema or tomato paste (or both!) and use spices that tickle your fancy. (cumin, taco seasoning and Ancho chili powder in this one!)

…and Olé! …or Voilà! … or Ecco! …or…well you get the idea!

“Juicy” BBQ Pork Roast

Dec13

And by “juicy” – I mean both moist and made with actual “juice!”

Pomegranate/dragon fruit juice – you know the one that comes in a small, curvy bottle.

Here is the supporting cast of characters….

Think “sweet and spicy” pulled pork on rolls with bread/butter pickles! Also great over mashed potatoes which is how I ate it!!

I simply whisked all these guys together with the diced onion and added it to the slowcooker with the pork.

..but I did take the effort to “put a little brown” on the pork roast first by searing it in a pan. And then it was “everybody in the hot tub!”

I think it was worth it to take the time to “caramelize” the outside (fancy cooking term) but you can decide if you want to clean the extra pan. Also worth noting…make sure you set your slow-cooker to the correct setting for the day. i.e. lower if you are going longer or higher if you are going shorter. Otherwise you might come home to a delicious but REALLY falling apart pork due to an overly long time on high setting. (Not that I am speaking from experience or anything.)

Production Notes

Actual recipe for sauce…

2lb +/- pork roast

16oz Pomegranate juice or juice blend ( I happened to have a “lite” version on hand)

3 heaping tablespoons brown sugar

1/2 med onion diced

6oz can of tomato paste

1 tsp ground Ancho chili powder

2 tbsp “Galena Street” seasoning from Penzey’s or whatever your favorite BBQ seasoning is

1 tsp ground Cumin

S&P to taste

Whisk to combine and add to slow cooker with meat and onion or simmer on low heat for a while to serve as a side sauce with just about anything!

Everybody Loves Kale

Dec6

Well at least my mom and I do. My husband…um… well… he does love spinach, does that count?

But he did admit to liking the incredibly healthy salad that I served at Thanksgiving this year.

(Yes, I am still talking about Thanksgiving recipes – lots of food equals lots of blog post opportunities!)

Roasted asparagus, carrots and parsnips with fresh Bosc pear and walnuts on top of chopped raw kale. Served with a wedge of Parmesan sage cornbread.

Thank you Giada for that delicious recipe and the salad dressing – so simple and seasonal!

But as soon as the holiday was over I found myself with lots of fresh chopped kale on hand.

So I did what I always do..

“Just add pasta!” And some crumbled sausage and tomato sauce! And of course some cheese on top, because everything is better with cheese.

This turned out to be an easy, healthy, delicious way to get those greens in for a second round. And you can freeze individual portions for lunches later on.

Production Notes

Just use your favorite sweet or hot Italian sausage – crumbled and browned in a skillet. You don’t need much as a little goes a long way to flavoring the whole thing. I used about 1/3 of a lb of sausage to a 12oz box of tricolor penne and I mixed in a “big can” can of chopped tomatoes. Mix the kale in while the mixture is hot from the skillet, along with some Italian seasoning. Throw in a pinch of crushed fennel seed and some red chili flakes to bump up the flavor. Add the cheese on top and bake in a 350 degree oven till hot and toasty. (20 mins+/-) or cool, cover and freeze.

Sadie Sprague

Nov29

I have never met Sadie but she gave me something special once a long time ago…

…Her banana nut bread recipe via my 1982 edition of “Just For You…A Cookbook” published by the First Baptist Church of Weston, Massachusetts.

I can’t even remember how I acquired this cookbook. Perhaps we randomly stopped in at the church fund-raiser/rummage sale as we were passing through? More likely I picked it up at a yard sale in New Hampshire where one of the former church members must have relocated. No matter how I got it – I love it. From Janet Yurkus’ spinach dip to Sylvia Akers’ sweet-n-sour pork to Mary D’s lemon squares.

And of course the banana nut bread. Sadie’s recipe.

There isn’t any crazy ingredients or techniques – just a simple, reliable recipe. Sometimes I add the nuts and sometimes I don’t. When I want it to stand in as the dessert I add a dash of vanilla and a generous shake of cinnamon. Other times I cut back on the sugar just a tad and let the natural sweetness of the fruit do the talking. That is the thing about recipes – they are personal.

As for Sadie, a quick check on the internet, indicated she might still be alive at the ripe old age of 99 years old, right there in her same hometown. Probably still cooking banana nut bread for the church fund-raisers every year.

Thanks Sadie!

Banana Bread as dessert this year at the Thanksgiving day table. I got a little fancy on top with a split banana and some brown sugar!

The Recipe

(Adapted from Sadie.)

1/2 cup Salted butter, fully softened

1 cup Regular white sugar

2 Eggs beaten

1 tsp vanilla

1-2 tsp ground cinnamon

2 cups AP flour, sifted

1/4 tsp Salt

1 tsp Baking Soda

1 tsp Baking Powder

2 Large Ripe Bananas, mashed

1 Large Banana, split length-wise

Tablespoon of brown sugar to sprinkle on top

Nuts optional – 1/2 cup chopped walnuts is always nice.

Cream together the butter and sugar. Add eggs, vanilla, cinnamon and mix 30 secs more. Sift together the flour, soda, powder and salt. Add to the wet ingredients and stir well. Add 2 mashed bananas and nuts if using. Turn into a greased loaf pan. Place the split banana on top and sprinkle with brown sugar. Bake in a preheated 350 degree oven for 1 hour. (Keep an eye, depending on whether you are using glass or metal pans you may want to pull out at 50 mins.) I like to turn mine out to cool a bit and then you can return to the baking dish for storage or wrap tightly for transport and gift giving. Best served slightly warm, slathered with butter.

A “Soup-er” Thanksgiving!

Nov23

This year I decided to try my hand at soup. Not just any soup but “pumpkin bisque.”

Now I would love to tell you that I used a pumpkin grown right in my yard. All organic and local and freshly roasted in my oven the day before.

But the truth of the matter is that even though I did actually grow a little sugar pumpkin this year in my front yard. (This picture is really from my front yard!!) It was just too cute (and too small!) to really be cooked. Plus I really liked admiring my handiwork once I picked it and put it on the front steps for fall!

So I did what anybody in their right mind would do. I bought organic, 100% pure pumpkin in a can. And you know what…it was delicious!
In fact it was “Soup-er!”

After doing a little research on soups, I settled on a simple approach. Apples for sweetness and whole milk for creaminess. A little roasted garlic goes a long way towards giving a warm “undertone.” I also decided to get fancy and make my own little brown-butter croutons and some fried sage. (Which by the way was harvested from my back yard herb garden!) I served it with wedges of Parmesan-sage cornbread.

The Recipe

2 cans (15oz) 100% pumpkin puree

1 box (32oz) low-sodium vegetable broth

1 apple peeled, cored and finely chopped

2 tb butter

2 cups +/-whole milk (depends on how creamy you want it)

1/4 tsp ground ginger

1 tb fresh sage, finely minced

1 or 2 small cloves of roasted garlic

salt and pepper to taste

Saute the apple, sage and ginger in the butter until the apples are soft and slightly caramelized. Maybe 4-5 mins. Add the pumpkin and kinda ‘toast” it for another minute or two. De-glaze the pan with the broth. Puree the soup in the pan with one of those immersible stick blenders. ( If you don’t have one – get one – they are worth it! or I suppose you could use a blender and transfer it back to the pot.) At this point I taste for seasoning adding salt/pepper and if you want it sweeter, add some apple sauce or apple cider. I also judge at this point if I want to serve this quantity. Since I was serving a small crowd, I actually removed half of this from the pan, cooled and froze it as a “soup starter” for another day. THEN I added the whole milk (1 to 2 cups) to the remainder of the soup to create a creamy bisque. I just added and stirred until it got to the consistency that was right for me. Now I let this simmer on very low, covered until time to serve. The soup starter in the freezer can just be defrosted another day, heated up and have the milk added at that time.

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Standard breading technique and a few ingredients are all you need!

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The Recipe

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Exhibit A…

Exhibit B….

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The recipe

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But how would I use it?

Behold the red rice salad…

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Ingredients:

Method:

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A Short History

To Mash or Not To Mash?

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