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