Super Bowls

      We are over the holidays, hopefully full-on into our New Year's resolutions and OMG, see how time flies: here we are already inching up on America's biggest religious holiday ever: Super Bowl Sunday!

      Okay here is the real scoop: after Thanksgiving, Super Bowl Sunday is the biggest eating day of the year. Seriously! And since it is coming up in a few weeks it is time to start thinking about your “tail-gate” party. This party is a nibbling party which can be right at home in front of your big screen TV!

      Eating on SBS is an art and can be done, well when? When are you going to get up to do that? During the game? During the commercials? During half time? You get my point. Food should be on the buffet and ready for one to snatch up at any time.

      Menus range from the simple to the gourmet which is why today I am sticking to the basics. They include among many ideas the following: dips, salsa, nachos, guacamole, sandwiches, pizza, ribs, salads, slaws and desserts. We are going with two of my favorite basics, chili and chicken, both of which can be kept warm and ready in a chafing dish or crock-pot. You can add other items depending upon your guest count and your appetite.

QUICK AND DELICIOUS CHILI

One package Carroll Shelby's Chili Kit (sold in grocery store or online)

One lb. extra lean ground beef (chili grind if you can get)

One onion, chopped

One Green Pepper, chopped

Garlic - 6 cloves, minced

Tomatoes: 14oz can of stewed tomatoes

2/14oz can of whole tomatoes with liquid, break up the tomatoes

(I just squish them in my fist!)

8oz can tomato sauce

one small can tomato paste (optional - to thicken)

Water only as needed if too thick

2 14-15oz cans Kidney Beans (or Pinto), drained and rinsed.

Canned corn (optional), drained

1. Saute onion in medium skillet until translucent, add garlic and green pepper and cook until soft.

2. Add beef to skillet, scrumpled up, and brown in pan, breaking up the meat as you stir. Drain off any fat.

3. Season with salt and pepper.

4. Put into crock pot on high. Add 1/2 package chili spice. If you like it hot, add accordingly. I never use the cayenne because I do not like it too spicy, but add it as you like. Check for flavor, add salt IF needed.

5. Cook for about 2 1/2 to 3 hours.

6. Take 1/2 package of the masa and dissolve in 1/4 cup cold water. Mix well so it doesn't lump. Add to chili and mix well. This is a tasty thickener - it adds a great corn taste.

7. Now add the beans (and corn) - heat for about 15 minutes.

(If you need more thickener, add it. If you need to thin it, add some water only 1/4 cup at a time).

Serve with your choice or with all of:

Saltines, Grated Cheese, Chopped Onions, Chopped Jalapeno Peppers

White Rice, Corn Bread or Garlic Bread

ENJOY!!

EASY CROCK-POT CHICKEN WINGS

2 doz. chicken wings

1/2 cup soy sauce

1 Tb shaved fresh ginger or 1 teaspoon dry ginger

6 garlic cloves, minced

2 green onions, chopped

1-3 tablespoon honey to taste

2 teaspoons oil

1. Put chicken wings into crock pot

2. Combine all ingredients in bowl then add to chicken wings, mix well

3. Cook on low for 6-8 hours or high for 3-4 hours.

4. Stir wings occasionally.

YUM!

Visions of a Holiday Dinner

      There is something wonderful in the air at this time of year, the time when we are planning, decorating, shopping, and cooking. The lights are sparkling, the trees are decorated and lit, and the smell of pine is in the air. But most importantly, this is the season to be jolly and to give and receive.

      Christmas dinner is an exciting event and no matter what holiday you celebrate at this time, there will be plenty of food, family, and friends. It is amazing how many side dishes you can give and receive along with your turkey or ham (or any entree): mashed potatoes, sweet potatoes, peas with pearl onions, green bean casserole, stuffing and gravy, cranberries, pumpkin dishes, desserts galore, and the list goes on!

      Today we are going to talk about two very of-the-season dishes that not only go well turkeyand ham, but with any number of dinners that you may want to serve over this holiday period.

      Enjoy these recipes and HAPPY HOLIDAYS TO EVERYONE!

Jenna's Cheesy Corn Casserole

1/2 cup butter, softened
1 cup sour cream
1 egg, beaten

1 can (16 oz) whole kernel corn, drained
1 can (16 oz) cream style corn, UN-drained
1 package (9 oz) Jiffy corn muffin mix (dry)
2 cups grated Cheddar cheese

Preheat oven to 375°F
1. In large bowl, mix together butter, sour cream and egg.
2. Stir in the cans of corn & creamed corn along with the corn muffin mix.
3. Spoon mixture into buttered 2-quart casserole.
4. Bake in preheated 375°F oven, 45 minutes.
5. Add cheese; stir well.
6. Cook additional 20 minutes, or until dish is slightly puffed & lightly browned on top. It will have a creamy texture - do not overcook!

Mom's Maple Roasted Sweet Potatoes

3-4 Sweet Potatoes (or Yams), cut into 1 1/2” chunks

1/3 cup Pure Maple Syrup

4 Tb. Butter, melted

1 Tb. lemon juice

1/2 tsp salt

Fresh ground pepper

Sprinkle of chopped pecans

1. Preheat oven to 400°F

2. Combine maple syrup, butter, lemon juice, salt & pepper & set aside.

3. Lay potatoes in an single layer in a 13x9 baking dish. Pour syrup mixture over potatoes and toss well so the potatoes are coated.

4. Cover and bake for 15 minutes.

5. Uncover, stir and bake until tender and brown on top, about 45 minutes or so. Be sure to stir potatoes every 15 minutes. Meanwhile, toast the pecans.

6. Check to be sure potatoes are tender. Remove from stove and sprinkle a handful of chopped pecans on top.

ENJOY AND HAPPY HOLIDAYS!

A Recipe for Gratitude!

      The month of November is often referred to as Gratitude Month. A time of year to reflect about where we have been and where we want to go from here. Gratitudes are great because they create an instant good mood! We can always find something of value to be grateful for.

      Along with that warm theme is the fact that we are right around the corner from one of America's most favorite holidays: Thanksgiving. This is the time of year when we begin being grateful for the many delicious and specially prepared dishes we get to share with our families and friends.

      Recipes for turkey and ham are everywhere so I thought I would offer you something very festive and a little different: Veal Stew with Dried Cranberries and Mushrooms. This is a very mouth-watering dish cooked with both vegetables and fruit - savory and sweet! It can be served as part of the following menu:

Savory Stew with Cranberries and Mushrooms

Mashed Potatoes

Buttered Brussels Sprouts

Cranberry Nut Bread

SAVORY STEW WITH CRANBERRIES AND MUSHROOMS

2 lbs. Veal (or Beef) stew meat, trimmed and cut into one inch cubes

Flour

Salt & Fresh ground Pepper

Butter

Olive oil

One red onion, large

6 Garlic cloves, chopped

1 1/4 Cups of Ruby Port or Cherry Juice

1 1/4 Cups Beef Broth

Water as needed for more liquid

1 Cup dried Cranberries

1 1/2 tsp. sugar or Splenda

Allspice, one dash

1/2 lb. small mushroom, quartered

1 Cup carrots, 1/4” cubes

1. Pat stew meat dry then combine flour, salt and pepper in zip lock bag, toss until coated, remove from bag, shake off excess flour and set aside.

2. Put flour mixture into a Crock-pot and set aside.

3. To a pan, add 2 TB butter and 2 TB oil, heat to medium, add meat and brown on all sides. Add butter and oil as needed. Put meat into Crock-pot with flour, toss to coat again.

4. In the pan, heat more butter and oil, add onion and garlic and cook until onion is translucent, careful not to burn garlic. Add mushrooms and carrots for about 3 minutes.

5. To above mixture, add liquid, cranberries, sweetener and Allspice. Bring to gentle boil then pour over the meat in the Crock-pot.

6. Cook on High for 2 - 3 hours until meat is tender.

7. If you desire more liquid, add some water.

8. Adjust seasonings and serve with mash potatoes and vegetables.

9. Enjoy!

Cranberry Nut Bread along with Cranberry Nut Relish recipes from November 2009 can be found on this blog!!

Soup for an Autumn Meal

       There is a chill in the morning and the evenings are cool, the leaves are starting to turn and the cicadas are winding down. Autumn is officially here.

       The Farmer's Market will be open for a few more times and then we settle in for the new season. The new gorgeous season! Oktober Fest and Halloween are on the calendar and time to think about canning and baking....at last!

       The weather change leaves me craving the more substantial veggies such as carrots, potatoes, and squash and so I am happy to share with you my very favorite and very hardy Minestrone Soup.

       This recipe has eight generous servings (maybe more depending upon your portions) and what I do is make the soup without the beans. I then take half of that soup to freeze and then add the beans (2-3 cans) to the half I am going to serve. When I defrost the remainder of the soup maybe weeks later, I heat it and then add 2-3 cans of beans plus all the delicious garnishes.

WHITE MINESTRONE SOUP

2- 3 cans Navy Beans*

Olive Oil

6 garlic cloves, chopped

3 leeks, cleaned & sliced (use white part only)

3 carrots, sliced thinly diagonally

2 cups sliced Savoy cabbage

3 new potatoes cut into bite sized cubes

1 TB oregano

½ tsp thyme

¼ tsp red pepper flakes

8 cups vegetable stock or broth

2 bay leaves

½ lb green beans, cut diagonally

sea salt & fresh ground pepper

1 bunch red chard or collard greens, but into strips

topping:

chopped parsley

fresh grated Parmesan cheese

thin, small lemon slices

homemade Croutons

1. Heat 2 TB olive oil in pot over medium heat, saute leeks and garlic for about 5 or so minutes or until translucent.
2. Add 2 more TB olive oil, the carrots, potatoes, savoy cabbage, oregano, thyme and red pepper flakes and saute, stirring frequently, for about 8-10 minutes. If veggies start to stick, add ¼ - ½ C of the broth.
3. Add the broth, green beans, chard, bay leaf, salt and pepper. Bring to a boil then reduce heat, cover and simmer for about 20 to 30 minutes until veggies are tender but not overcooked.
4. Add the drained, rinsed beans and heat until beans are warmed.
5. Ladle into soup bowls and top each with grated Romano cheese, parsley, croutons and a few lemon slices. (The lemon slices give this soup a surprising tang - delish!).

*(If you wish to freeze part of this soup ladle out before adding the beans. Then freeze and add another can or 2 of beans when you reheat. In that case, you may want to only use 2 cans of beans - see what looks good to you.) ENJOY!!

Autumn Pastas

     The Fall Equinox is my favorite celebration because finally, at last: Autumn! Sounds of summer are fading as we get to enjoy the fall harvest: veggies from the local farmers such as carrots, potatoes, beets and of course, an abundance of tomatoes of all kinds. Red, yellow, orange and purple! We are also enjoying gourds, pumpkins, dried leaves, cool evenings and mellow days!! How lucky can we get?

     I am always trying to find ways to incorporate veggies into new dishes. They are wonderful as side dishes but equally wonderful as main dishes featured as soups, stews, and casseroles. My favorite way to use veggies is with pasta.

     Today we are going to cook two different pastas. One is with tomatoes, garlic, and eggplant - the other is with butternut squash. These are both representative of fall to me because they are a heavier fare and show off the gorgeous hues of autumn. 
     I know you will enjoy every savory bite!

Fussilli Pasta with Tomato Eggplant Puree

1 Pint Cherry Tomatoes

1 Eggplant, cut into one inch cubes

1 whole Garlic bulb, peeled

Olive Oil

1 tsp Red Pepper Flakes

Salt and Fresh Ground Pepper

1/2 C Toasted Pine Nuts

2 - 3 TB Capers

1/4 C Kalamata Olives

1/4 C Fresh minced Parsley

1 Lb. Fussilli (spiral shaped) Pasta

Grated Parmesan Cheese

1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.

2. Combine eggplant, tomatoes, garlic, salt, and pepper in a bowl, drizzle with olive oil and toss with your hands. Spread veggies out on baking sheet and roast until tender about 35 - 40 minutes.

3. Toast pine nuts in a frying pan over medium heat and set aside.

4. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain pasta but be sure to reserve about 2 cups of the pasta water.

5. Put roasted veggies into a food processor and puree.

6. In a large bowl, toss cooked pasta with pureed veggies and add pasta water as needed to make it a sauce. Add the pine nuts, capers, olives and parsley and fold in.

7. Serve with Parmesan cheese sprinkled on top of each portion.

8. Enjoy!

Spaghetti with Butternut Squash, Bacon and Goat Cheese

One Butternut Squash

1/2 lb. bacon

8 cloves of garlic, minced

1 1/2 cups vegetable or chicken broth

salt and fresh ground pepper

one package of goat cheese (4-6 oz.), crumbled

one lb. spaghetti, cooked al dente

one cup pasta water as needed

olive oil

1. Prick the skin of the squash in several places with a sharp knife. Microwave the squash 2-3 minutes on each side to soften - careful, not too long. Let it cool to the touch then cut, peel, and seed it. Dice it into 1/2 cubes.

2. Cook the bacon until crisp, drain, crumble and set aside. Drain the bacon fat reserving about 2 Tb of bacon fat in the pan.

3. Add the squash and garlic to the bacon pan and saute for about 4 minutes over medium heat. Add the broth and some salt, cover and simmer until the squash is soft, about 25 minutes. Be sure to stir occasionally as it is cooking.

4. Add half the goat cheese and stir well to make a sauce adding pasta water only as needed. The sauce should be thick. Pour the sauce over the pasta and combine well. Drizzle with olive oil, toss, add the bacon and the rest of the goat cheese, season with salt and pepper.

5. Serve while still hot and enjoy!

Grillin' 'n chillin'

      There is always something to celebrate and this week I have been celebrating the weather. Autumn is coming in around the edges and the days have been pretty spectacular. Perfect weather for hiking and I am hearing lots of talk about it....healthy and fun way to work up an appetite!

      Before we organize our wood piles and pull out our down comforters let's enjoy watching the days get shorter and while we're chillin', let's do some grillin'. We can grill with charcoal and we can grill with gas but for this dish let's try using a George Foreman grill and that way we do not risk losing half our dinner between the grill spaces! If you do not own one then use either a grilling basket or cook your fish in foil. Each method will produce a tender piece of fish with a unique taste and texture.

      I served this dish last night and it was scrumptious. The menu: Grilled Red Snapper, Spinach and Apple Salad with Pistachio Dressing, and Rita's Baked Acorn Squash.... Enjoy!

GRILLED RED SNAPPER

One lb. red snapper (2 pieces)

Garlic powder

Lemon pepper

Salt and Fresh ground pepper

Soy Sauce

One fresh lemon

1. Cut a 2 inch slit in the fish crosswise on one side.

2. Cut the lemon in half and squeeze juice from one half onto the fish. Cut the other half into paper thin slices. Set aside.

3. Sprinkle the fish with garlic powder, lemon pepper, salt and pepper. Pour soy sauce into the slit and then sprinkle it over the rest of the fish. Place a row of lemon slices onto the length of the fish.

4. Put fish in Foreman grill or on your barbeque and grill for about 5 to 8 minutes or until the fish flakes with fork easily.

5. Enjoy!

RITA'S BAKED ACORN SQUASH

1. Take your acorn squash and put about four knife holes in it evenly spaced.

2. Microwave it on a dish for 4 minutes, turn it over and microwave it for another four.

3. Let it cool so that you can handle it then cut it in half and take out the seeds.

4. Line a pie pan with foil. Spray oil onto the foil and put the squash onto the foil cut side down. Add a tiny bit of water but DO NOT cover the bottom just a splash to add a bit of steam.

5. Bake in an oven heated to 400 for one hour.

6. Cut into quarters and serve.

Your squash will be sweet and caramelized and needs nothing else - butter is optional. Enjoy!

Seasonal is a Verb

      Cooking in harmony with the seasons is one of my favorite things to do. I never know what I am going to get when I shop at the Farmer's Market and I adjust my menus accordingly. What I love is that I am being “seasonal”. So what flavors shall we go for now?

      Let's try beets. I love beets and using the whole plant is glorious not only for the planet but for my tummy. This recipe for beet greens is very unusual - it will twang your taste buds and leave you surprised. As far as the actual beets go, I love them steamed, peeled, chilled and then sliced thinly drizzled with olive oil, sea-salt, and lemon.

      Now for tomatoes...For summer try this ice cold Gazpacho. It is scrumptious served with fresh grilled salmon or *crab cakes (*see my May blog for recipe). And you can see that this recipe uses many seasonal veggies including bell pepper, red onion, cukes, and parsley. I say “yum”.

Beet Greens with Anchovies

One bunch beet greens - leaves and thin stems only

2 oz. can of anchovies packed in olive oil, chopped (do not drain)

Olive oil

Garlic, 2-3 cloves, minced

1/4 tsp red pepper flakes

One medium tomato

2 TB water

Grated Parmesan cheese

1/2 tsp poppy seeds

1. Soak the beet greens and wash thoroughly to get off the grit. Dry them well then stack the leaves one on top of the other and roll them up into a tight cylinder resembling a cigar. (Do this in 2 or 3 one inch stacks).

2. Using a very sharp knife, cut the leaves horizontally to create ribbons about 1/4” thick - this is called Chiffonade.

3. Chop the anchovies and put them along with their oil into a medium sized skillet with the garlic and pepper flakes. Add more oil if needed.

4. Grate the tomato and put it along with its pulp, juice and seeds into the skillet. Add water and the greens. Stir well.

5. Cover and reduce heat to medium low, stirring occasionally cook until they are very tender and the flavors have melded - about 20 - 25 minutes.

6. Serve hot with some grated Parmesan and a sprinkle of poppy seeds.

Your mouth will be amazed at the fresh salty medley of tastes - a walk on the culinary wild side! ENJOY!

GAZPACHO

3 ripe tomatoes, peel and chopped into small chunks

1 red onion, chopped finely

1 cucumber, peeled, seeded, and chopped small

1 red bell pepper seeded and chopped

3 stalks of celery, chopped

3 TB chopped fresh parsley

3 TB chopped fresh chives

4 cloves of garlic, minced

1/8-1/4 cup red wine vinegar (taste as you add)

1/4 cup olive oil

2 TB fresh squeezed lemon juice

2 tsp honey (dissolved in the lemon juice)

salt and pepper to taste

6+ drops Tobasco sauce to taste

1 tsp Worcestershire sauce

4 cups tomato juice

croutons (optional)

Combine all the ingredients and blend slightly with immersion blender or in food processor. You want it to be chunky. Place in non-metal, non-reactive container, cover tightly and chill overnight. Serve with croutons. Serves 8-10

Carrot Cake and a Three Minute Surprise

      I don't know why I love baking so much and I do not consider myself a baker but still....I bake. Most of what I bake is for other people and regardless of the occasion, I experiment each and every time. One thing I have learned is that if a Dump Cake can be delicious then almost any reasonable combination can work. It is so exciting to see how it turns out and and even better to see my friends and family enjoying. One caution is that using a cake mix and then adding and modifying is the ticket. I do not modify the “made from scratch” ones.

      This “made from scratch” Carrot Cake recipe calls for fresh grated carrots and believe me, they are worth the effort. The first time I made this cake I grated by hand and the very next day I was in line at Target buying my new food processor. Love it!!

      Since this cake is a major culinary effort, I thought I would also include something that is a real treat and an easy and quick one - The Three Minute Chocolate Cupped Cake. Let me know how you enjoy them!

Don V's Carrot Cake

4 eggs

2 cups sugar

1 ½ cups salad oil

2 cups flour

2 tsp baking soda

1 tsp cinnamon

1 tsp salt

3-4 cups finely grated carrots (about 6 carrots)

1 ½ cups flaked coconut

½ -1 cup chopped walnuts

Beat eggs, add sugar, blend in oil.

Sift dry ingredients together and blend with egg mixture.

Add carrots, coconut, and walnuts.

Bake 45 minutes @ 350 degrees in a 10x15x2 greased glass pan.

While still warm frost with:

4 oz Philly Cream Cheese

2 ½ cups powdered sugar

1/8-1/4 cup cream or milk

1 tsp vanilla

Mix room temp cheese with a bit of milk and stir to get creamy, then add sugar and cream. Slowly add remainder of cream or milk to get the desired consistency. Stir in the vanilla.

Note: make thicker than usual as the frosting

thins out on a warm cake.

Enjoy!!!!!!!!!!

The Three Minute Chocolate Cupped Cake

Flour 4 TB

Sugar 4 TB

Cocoa Powder 2 TB

Eggs one

Milk 3 TB

Oil 3 TB

Vanilla 1/4 tsp

Chocolate Chips 4TB (or white chocolate)

One large coffee cup or mug (must be okay in microwave )

Mix dry ingredients and put into mug. Mix wet ingredients then pour into mug and mix well. Add chocolate chips, mix then cook for 3-5 minutes in Microwave.

The cake may rise over the top of the mug and that is just fine. You must allow this to cool a bit then unmold onto a plate or eat right out of the mug.

Careful - it is HOT! Enjoy!!

Lemons and Chicken

      I know it is practically a crime to cook indoors during this gorgeous summer weather but...well... I just couldn't help myself! I bought an organic chicken at the outdoor Farmer's Market and wanted to use my crock pot to create a tender juicy dish that I could enjoy over a few days. Juice or sauce always keeps chicken moist and it preserves the great flavor as well.

      I still have the wonderful lemon, olive, Mediterranean sensation in my mouth. And yum – what a taste! The recipe is not exact so when you make it, you will want to end up with a mixture of oil, lemon juice and perhaps some water to bring the liquid about 1/3 way up the chicken, more or less. If you think you want more liquid, add some more water. Remember, as the chicken cooks, even more liquid will accumulate which will be quite scrumptious as a sauce over rice (or even noodles or potatoes if you like).

      This can be served with steamed or sauteed green beans. I do hope you enjoy these dishes as much as I do.

LEMON CHICKEN with Rice

One whole chicken about 3 lbs

(recommend: organic, young chicken)

One can of ripe green or black olives

(green ones are the best - get from the health food store)

Juice of 2 lemons then cut the juiced lemons into quarters

One medium yellow onion sliced in 1/4” rings

Garlic cloves, whole, about 6-8

1 tsp. Oregano

2 Bay Leaves

Salt and Pepper

¼ - ½ C Olive Oil

Water about ¼ cup as needed

Serve with rice

1. 
   
   
   
   Rinse the whole chicken and put into crock pot.
2. 
   
   
   
   Add the lemon juice and olive oil then add water as needed.
3. 
   
   
   
   Sprinkle chicken with dry spices, add the lemon rinds, onion, olives garlic cloves and onion.
4. 
   
   
   
   Turn crock pot on High for about ¾ hour then to Low for about 3-4 hours until chicken is tender and falling off the bone. You should be able to cut it with a spoon.
5. 
   
   
   
   Serve with rice
6. 
   
   
   
   ENJOY!

SAUTEED GREEN BEANS
½ pound green beans
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2-3 shallots chopped
Salt and Pepper to taste

1. Blanch the string beans in a large pot of boiling salted water for 2-3 minutes until the beans are tender but still firm.
   
2. Drain the beans immediately and immerse them in a bowl of ice water.
   
3. Dry beans on paper towels and set aside.
   
4. Heat the butter and oil in a large pan and sauté the shallots on medium heat for about 10 minutes, stirring occasionally, until lightly browned.
   
5. Drain the beans and add to shallots. Season with salt and pepper. Toss well and heat only until beans are nice and warm.
   

ENJOY!

Summer and BBQ's

      Summer is almost officially here and I can smell the succulent aroma of BBQ in the air. Time to get together with friends and family to grill all the goodies: from hot dogs and steak to corn with an array of veggies.

      One of my faves is skewers of marinated filet with chunks of green peppers, onions, and cherry tomatoes. Instead of filet you can use shrimp or even a firm fish that won't fall apart on the grill such as Halibut or Swordfish. You can use either a wet or dry marinade. Be sure to soak the skewers for about ½ hour and put foil on the exposed tips so they don't burn during grilling.

      The classic side dishes are many and here are some of my recipes that I use for both picnics and BBQ's.

TRICIA'S POTATO SALAD

PLENTY FOR A POTLUCK or BBQ

(USE ½ RECIPE FOR FAMILY SIZE!)

Russet Potatoes – 6 – boiled, see below

Eggs – 6-8 Hard-boiled

Mayonnaise about 1 cup

Apple Cider Vinegar about 1/8 cup

Honey about 3 Tb.

Red Onion, ½ – 1, chopped

Celery – 6 stalks, chopped

Sweet Relish – One 10 oz. jar

Green Olives with Pimientos (small) – One 10 oz. Jar drained

Cut potatoes into thirds, boil for 15 minutes, check with fork then continue to boil about 15 more minutes – keep checking with fork. Potatoes should be fork tender but firm. Drain & let cool in a colander. When cool, *peel and then chop into about 1/2” chunks and put into large bowl.  ( *It doesn't matter if all the peel comes off and you can leave peel on if you wish.)
Put about 3 Tb. Honey in a bowl and add about 1/8 cup apple cider vinegar. Mix well to dissolve the honey. Add about a Cup of Mayo. Add salt & pepper. Taste and adjust seasonings. Then mix in Relish and set aside.

Cut eggs into quarters, then into chunks and add to potatoes. Add the chopped onion and celery, then add drained olives (whole).
Pour on dressing. Mix very carefully so not to break up potatoes and eggs. Salad should be just a little too moist and will absorb overnight.
Adjust seasonings. Let sit out, covered, about 2 hours for flavors to blend. Refrigerate. Best served the next day.

BASIC DRY MARINADE

Salt, Pepper, Garlic and Onion Salt and your choice of Lemon-Pepper, Red Pepper, Dry Herbs or even some Dry Mustard. Rub onto meat, poultry or seafood before grilling.

WET MARINADE – my favorite for meat, chicken or fish

Fresh chopped garlic (2-3 cloves), Ketchup, Soy Sauce, Lemon Juice, Dry Parsley, Dry Herbs, Orange Juice, Salt & Pepper to taste. Mix, put into zip lock bag and add meat. Marinate for ½ – 2 hours before cooking. 

GRILLED VEGGIES

Cut firm vegetables such as yellow squash, zucchini, eggplant, potatoes, corn on the cob, and green onions. Toss with olive oil, dry herbs, salt and pepper and chopped fresh garlic then put on the grill. Be sure to cut large enough pieces so they don't slip through the grill slats.

ENJOY!

Food Groups and Orzo Shrimp

     Ah, my four favorite food groups:  Mayonnaise, chocolate, French Fries, and pasta!!  Really, when I think about it, none of the above need any recipe whatsoever because most of us have plenty of expertise about these!!

     Mayonnaise, especially baked Mayo (see my blog with Baked Artichoke Dip recipe), is a staple of mine.  You can spread Mayo over a fish fillet and bake it for dinner and I mean, Yum.  It is, of coarse, great as a base for salad dressings and other dips as well as a must for almost any sandwich. 

     As far as chocolate goes, well, it goes anytime and there is an abundance of opportunities for chocolate:  just to eat, hot chocolate, chocolate cakes, chocolate chip cookies and hot fudge sundaes and my mouth is watering so I will stop here.  If you have any good ideas on how to use chocolate please send an email to me (cookkatt@gmail.com) so we can share ideas.  

     A mention about French Fries ... so incredibly delicious that I often go on pilgrimages to locate the best fries ever and there are plenty around.  Enough said...

     The recipe below has to do with pasta because Orzo is pasta.  Other than that, it has absolutely nothing to do with the above conversation.  I love this recipe which can be eaten for a few days out of the refer or shared with guests for a delicious warm weather meal.  It is also good fare for pot lucks or picnics.

ORZO SHRIMP SALAD

½ lb. Orzo pasta

¼ C. fresh lemon juice (about one lemon)

¼ C. Olive Oil + drizzle
Salt & Freshly ground pepper
One lb. Medium sized raw Shrimp, peeled & de-veined
Green Onions, ½ cup minced, use white and green parts
Fresh Dill, ½ cup chopped
Fresh Italian Parsley, ½ cup chopped
½ Hothouse Cucumber, seeded and chopped (unpeeled)
Red Onion, about ¼ - ½ cup to taste
Feta Cheese, cut into chunks, about ¼ lb.

1. Preheat oven to 400 degrees and bring water in large pasta pot to a boil.
   
2. Cut and prep all ingredients.
   
3. Boil to orzo according to package directions, do not overcook. Drain and pour into large bowl.
   
4. Whisk the lemon juice, olive oil with salt and pepper and pour over the warm pasta and mix. Set aside.
   
5. Put the prepared shrimp in a medium bowl, drizzle with olive oil and season with salt and pepper.
   
6. Place the shrimp in a single layer on a cookie sheet covered with parchment paper. Roast for 4-6 minutes until they start turning pink. Do not overcook. They are done when they are pink!
   
7. Add the cooked shrimp to the Orzo then add the green onions, dill, parsley, cucumber, red onion, and then season with salt and pepper. Mix well.
   
8. Add the chopped Feta cheese and carefully fold in.
   
9. Leave covered bowl at room temperature for the flavors to blend and then refrigerate overnight.
   
10. Serve at room temperature. Taste and re-season.
    
11. ENJOY!!
    
    
    

More Springtime...

     I am no weatherman but I wish I were the Weather Goddess.  My take on Spring is that it never lasts long enough. Six months of Spring would be perfect! However, since Planet Earth is home for me - forever - I will just go with the flow and enjoy all the seasons. There is some special gift for each of us in every season no matter how much I complain!!  0(^;^)0
     And speaking of weather, as far as produce goes, we don't need to pay as close attention to the seasons when we cook nowadays because we can get just about anything at the grocery store all year long with few exceptions.
     Most local Farmers Markets open mid May and I do my best to get all my produce (and a few other goodies) when I go - not only to support our local farmers but because it is the best darn stuff you'll ever taste!
     And sooooo before I cannot stand to use my oven or even think of cooking with any kind of heat indoors, let's talk about a wonderful oven recipe for veggies and a great stove top entree before we transition to the barbeque for the summer.


SALMON PATTIES 
Canned Salmon - 2-7oz cans or about 14 - 15 ounces (Trader Joe's is delish)
Butter 2 TB
Yellow Onion - 1/2 medium, chopped
Panko Bread Crumbs - about 3/4 Cup
Eggs, 2, beaten
Fresh Parsley, 1/4 Cup, chopped
Dry Mustard, 1 tsp
Oil to fry - about 3 TB - enough to cover pan about 1/8 inch
1.  Drain salmon and reserve the liquid to use as needed.  Flake the salmon then melt butter in large pan over medium-high flame.  Add onion and cook until translucent.
2.  Combine onion with about 1/8 Cup salmon liquid - you can add more later if the cakes seem dry.  Add 1/3 Cup of the Panko crumbs, eggs, parsley, mustard, and the salmon.  Mix until well blended then shape into six patties.  Coat the patties with the remaining Panko and add more as needed to fully cover both sides of the patties. (You can freeze uncooked or cooked patties for later use).
3.   Put on wax paper on a cookies sheet and chill at least one hour.
4.  Heat oil in large skillet over medium heat and cook patties until brown, careful not to burn, then turn over and brown on the other side.

OVEN ROASTED FENNEL WITH PARMESAN
One Fennel bulb with stalks and fern-like leaves removed (see below)
Olive Oil about 1/4 Cup
Sea or Kosher Salt
Black Pepper, fresh ground
Parmesan Cheese - shavings or fresh grated

1.  Heat oven to 400 degrees.
2.  Cut off stalks of fennel so only bulb remains (with core intact) then cut it in half.
3.  With cut side down, slice the bulb vertically into 1/2 inch slices
4.  Spread slices on a baking sheet covered with parchment paper.  Sprinkle olive oil, salt & pepper and toss by hand - spread the slices evenly over baking sheet.
5.  Roast for about one hour turning about every 15 minutes until they begin to brown and crisp.
6.  Remove from oven, toss with Parmesan cheese and re-season with salt and pepper.  Add the tiniest shake of cayenne for some bite.
ENJOY!

Springtime - Veggie Time!

    We are full on into Spring and for me, eating is a way for me to try to be in complete denial about allergy season. Springtime invites us to use veggies – especially those farm grown and there is nothing better than locally grown. Soon your local Farmer's Market will open and that usually happens every Saturday (you will have to check on correct times and opening date). The variety of veggies at the Farmer's Market is delightful so let's plan some meals centered around them!

     When you go to the Market, try to get a variety of veggies: some for quick cooking or served raw like kale, spinach, lettuce, and cabbage and then some that keep awhile in or out of the fridge such as beets, squash, potatoes, carrots and cauliflower. Some of these are good both cooked and raw. Oh, and don't forget the broccoli!

     I ate the most wonderful dish last night and so I will share it with you. There is something about the combination of potatoes and squash with fresh Rosemary that is quite uncanny. It tastes almost like sweet potatoes but then you get a bite of potato which is a whole other taste. This dish cooks for a long time and can be served as a main course if you like. I served it with Almond Encrusted Cod and Baked Brussels Sprouts with Pecans and it was delish. 

 

Butternut Squash with New Potatoes and Rosemary, Serves 2-4

Butternut Squash – use half of it - cut into 1” chunks – 2 cups

(cut up the whole squash and freeze what you don't use)

Red or White small potatoes cut into 1/2” chunks – 2 cups

(about 4-5 potatoes)

Garlic cloves, whole peeled, about 8 (yup!!)

Salt and Pepper

Olive Oil ¼ cup

Fresh Rosemary one sprig cut into 1” pieces

1/4 Cup Water

Cut up squash & potatoes, peel garlic and cut Rosemary, then put into crock pot with salt, pepper and oil. Mix to combine, then add water, mix and put on high for 2 ½ – 3 hours. If you can, stir about every 30-40 minutes.

Almond Encrusted Cod: get Almond meal from Trader Joe's or make your own. Dip fish into egg, then coat with the almond meal and sautee in butter and olive oil. Or use Panko Bread Crumbs.

Baked Brussels Sprouts with Pecans: Preheat oven to 425. Cut the sprouts in half, steam until fork tender. Put on a cookie sheet and sprinkle with olive oil, add chopped pecans and some chopped garlic, toss to mix. Bake for about 10 - 15 minutes - the longer they cook, the crispier they get which I like.

The Grocery Store

      The grocery store. A chore, an event, an expense, an adventure - or - all of the above! I go to two a week minimum - the natural foods store and the regular grocery store. I never WANT to go, I resist at times, but once I get there I wonder what the problem was. This is where I get my inspiration, good deals, and even some actual recipes.  I also connect with people most of whom do not look overjoyed to be grocery shopping. 
     The natural foods store, though admittedly much more costly, offers organic produce and natural meats and poultry.  The dairy items are varied and include soy products, farm fresh organic eggs (very important), and a variety of natural cheeses.  Their produce department has a very helpful staff who assist me in hunting for those hard to find items that are usually right in front of my nose!  In the meat department, I find fresh cut meats, beautiful fresh fish and other assorted goodies from their rotisserie.
      In addition to those two neighborhood markets, I venture into the big warehouse wholesale store to buy staple items such as bottled water, Perrier, paper products and when they have it, Coho Salmon (frozen) and large shrimps.  A fourth market is Trader Joe's which is almost 2 hours away so I save up my list.  I get lots of TJ's staples and get great deals on things like cat tuna (for the cat, silly!), pasta, marinara, olive oil, cheeses & olives, nuts and raisins and the list goes on and on ad infinitum...
     As I shop, I cannot help but see what's in other people's carts and there are times that I just cannot resist asking them how they are going to prepare such and such an item.  Here is a great recipe that I got from a lovely lady, years ago, in line at the market.  Bon Appetit!

BRISKET FROM THE LADY IN HUGHES MARKET

Cook brisket in a 350 degree oven for about 3 hours in a big roasting pan with a lid with either beer, red wine or beef stock (four cups)  Add:  4 whole garlic cloves, 8 whole peppercorns, one whole carrot and one celery stalk. 

After 3 hours, remove from liquid, cool a bit and then chill both liquid and meat, separately, overnight.  Be sure both are well wrapped.  Next day, cut all fat off the meat and slice in 1/4" slices.  ALWAYS slice brisket against the grain.  This is essential if you want tender meat!  Skim fat off the liquid.

Put meat and liquid into your roasting pan and add either 2 cans of Dawn Fresh Mushroom Steak Sauce (2- 6oz. cans - sold in grocery stores, WalMart, or online) or if you like, one can of Cream of Mushroom Soup.  Bake at 350 for one hour.  Serve with Vichy Carrots and noodles.

ENJOY!

VICHY CARROTS

5-6 Tb Butter
1 Pkg of Baby Carrots
2 Tb chopped fresh parsley
Salt and Pepper
*1/2 to 1 can Sprite (small size)

Melt butter over medium heat then add parsley for about one minute.  Add carrots and stir so they are coated with the butter and parsley.  Season with salt and pepper then add 1/2 can soda.  Bring to a low boil then reduce heat and simmer until the soda cooks down and carrots are tender, about 10-15 minutes. Add more soda only if soda evaporates before carrots are done.  You don't want too much liquid.

*Instead of Sprite add 6 oz soda water or Vichy water with 2 Tb sugar. In France these carrots were originally cooked in the water of Vichy which was said to be very pure.  I think the carrots taste great cooked with Sprite.

ENJOY!