Spring Cleaning means Spring Eating!

Happy almost Springtime!! The creeks are full of melting snow and the days are getting longer. Ready for your spring cleaning? I am going to start in my kitchen pantry - THE most important part of my home. And, because a well stocked pantry can yield many creative and delicious meals, it is essential to fill it with all the goodies you want and need.

Here is a small list of some staple items you may want to keep in your pantry. Adjust these to your budget and your tastes:
Canned Foods: chicken, fish (tuna, shrimp, clams, salmon), beans (white beans, navy beans, garbanzo beans), chicken and beef broths, tomatoes (including paste and sauce), olives, capers, artichokes, sun-dried tomatoes, roasted red peppers, mushrooms, corn, olives, green chilies, mushroom and tomato soups, evaporated milk, peaches, pineapple, mandarin oranges, pie fillings.

Bottles & Jars: oils (olive, canola, sesame), vinegars (red and white wine, balsamic, rice), marinara sauce, mayo, mustard, ketchup, salad dressings, applesauce, nut butters, salsa.

Dry Goods: pastas, rice, popcorn, dry soup mix, chili spice packet, dry mushrooms, instant puddings and jellos, cake mix, Bisquick, dried fruits, nuts (walnuts, peanuts, pecans), raisins, bread crumbs, seaweed.

Everyday staples: coffee, tea, salt, pepper, herbs and spices, dried onion and garlic, cereal, crackers, jam, juices, protein bars, sugar, honey, flour.

More: onions, garlic, potatoes, apples, bread, Parmesan cheese, frozen meat, chicken, fish, frozen peas & spinach, ice cream.

Here is a recipe right from my pantry:

FUSILLI WITH TUNA, TOMATOES & ARTICHOKE HEARTS

Ingredients for 2, double for 4:

Fusilli Pasta 8 oz.
Olive oil
1/2 onion
4 cloves garlic
1 small can tomatoes, chopped (save juice)
2 cans tuna, drained and broken up into chunks
2 dozen Kalamata (or black, ripe) olives (optional)
1 small can artichoke hearts, drained and quartered
Dry parsley; salt and fresh ground pepper
1 tsp.dried red pepper flakes (optional)

1. Fill a large pot with water, add 1 Tb. salt, bring to boil. Add pasta and 2 Tb. oil, cook until al dente, drain, set aside.  Save 1 cup of pasta water for the sauce (or use juice from tomatoes).

2.  Heat about 1/4 cup olive oil in large pan, saute onion until tender.  Add garlic, tomatoes (without sauce), tuna, olives, artichoke hearts and seasonings.  Stir to heat. Add pasta, stir until well mixed, taste then add tomato juice and/or pasta water to add moisture (start with 1/4 Cup), taste, adjust liquid & seasonings.

This is a delicious, quick meal.  You can substitute or add any number of ingredients: canned mushrooms, roasted red peppers, sun dried tomatoes.  You can even add some white beans (yes!). ENJOY!

Let The Good Times Roll!

We are getting close to some really fun and well celebrated holidays: St. Patrick's Day on March 17th and Mardi Gras Fat Tuesday on March 8th. Let's face it - everyone is Irish on St. Patty's Day and this day is celebrated around the world with great food and drink. The favorite of almost everyone? Well, one is Corned Beef and Cabbage and the other? Irish Coffee!

Whether you are from New Orleans or not, Mardi Gras is just fun, fun, fun. “Laissez Les Bon Temps Rouler” or as they say in New Orleans, “Let The Good Times Roll”! I learned that from my 90 year old friend, Christopher Blake. Chris, a native of New Orleans, is an author, former restauranteur and cook who keeps to the authentic Southern style of cooking. He was around in the old days and got to talk with Louis Armstrong who gave him the following recipe that I want to share with you. It is called “Red Beans and Rice-ly Yours” because that is the way Mr. Armstrong signed his letters. I know you will enjoy it while you are having good times!

“RED BEANS AND RICE-LY YOURS”

reprinted with permission from the author Christopher Blake from his book Easy Elegance

2 lbs. red beans

2 Tbs. bacon fat

1/2 lb. pickled pork, diced (or a commercial jar of pickled ham hocks, diced)

[or substitute with country sausage and a splash of vinegar]

2 cloves garlic, minced

1 medium onion, chopped

1 cup tomato ketchup

1 Tbs. vinegar

Salt and pepper to taste

1 tsp. Tabasco sauce

Sprig of fresh thyme or pinch of dried thyme

1 cup lean ham, diced (or one ham bone)

Pick over beans. Wash and soak them overnight in water to cover. When ready to cook, drain off all the water.

In a heavy pot, heat the bacon fat and brown the diced pickled pork or pickled ham hock. Add the garlic and onion and cook for about 10 minutes. Add the beans, tomato ketchup, vinegar, salt and pepper to taste, Tabasco and thyme.

Cover with fresh cold water, making sure that there is enough water, as the beans must cook thoroughly. After the water has come to a boil, reduce heat and simmer until they are semi-cooked - about 1 hour.

Mash about a cupful of the beans and return to the pot. Add the diced ham or the ham bone and cook slowly for 2 or 3 hours or until the beans are tender and the sauce is thick and creamy.

As they say in New Orleans, red beans need no thickening because they got it in themselves.

Serve with rice and garnish with fried ham, slices of fried country sausage or pork chops. Also serve chopped onions, vinegar and Tabasco sauce on the side. Accompanied by lots of crusty French bread.

Let The Good Times Roll!!

IRISH COFFEE

reprinted with permission from the author Christopher Blake from his book Easy Elegance

6 shots Irish Whiskey - smooth as the wit of the land!

12 tsp. sugar - sweet as the tongue of a rogue!

6 goblets (or coffee cups) strong coffee - strong as a friendly hand!

12 Tbs. whipped cream - rich as an Irish brogue!

Heat 6 whiskey goblets. Into each, pour 1 good shot of Irish whiskey, the only whiskey with the smooth taste and full body to make this beverage satisfactorily.

Add 2 tsp. sugar. Then fill each goblet with the strong coffe to within 1” of the brim. Stir to dissolve sugar. Top off with a floater of whipped cream.

Note: Do not stir after adding cream, as the true flavor is obtained by drinking the hot coffee and Irish whiskey through the coolness of the cream.

Do not drink and drive, please...

Comes But Once a Year!

Here comes Valentine's Day and I can already see pretty red hearts and sparkling garlands about town. I am excited for this day because there are so many different kinds of “Valentines” in my life besides my sweetheart. There are good friends, neighbors, those less fortunate, and of course any ”kid” old or young.

You know those great Valentines that children share in school? Well, we can create our own special treats to share with anyone we know by getting to their hearts through their stomachs!

No matter where we live I hope we can keep the holiday spirit alive 365 days of the year. To quote Lao Tzu: “Being deeply loved by someone gives you strength, while loving someone deeply gives you courage”. I hope you enjoy sharing the goodies I am offering to you today.

SADIE'S CHOCOLATE PECAN CARAMEL PIE

One store bought graham cracker pie crust - 9”

Filling:

40 vanilla or plain caramel candies, bite sized

(about 1 1/2 packages of candy bites)

1/2 cup whipping cream

3 1/2 cups chopped & toasted pecans

Topping:

1/2 cup semisweet chocolate chips

2 tsp butter

2 Tb. whipping cream

1. Toast and chop pecans

2. Melt caramels with 1/2 cup whipping cream

3. Add pecans to melted caramel mixture and stir well

4. Spread onto bottom of pie shell

5. Melt chocolate chips with butter in a fresh sauce pan.

6. Add 2 Tb. cream and stir to blend.

7. Pour and smooth over top of pie

8. Refrigerate at least one hour to make sure filling is firm.

Enjoy!

CHOCOLATE PEANUT CLUSTERS

Recipe provided by: Linda McCall Glynn and her sister, Sally Barton of Badger Roofing, www.BadgerRoofing.net sharing the joy of being in the kitchen with the people you love.

One part (12 oz.) Bittersweet Chocolate Chips

2 parts (24 oz.) Butterscotch Chips

2 parts (24 oz.) Salted Cocktail Peanuts

Combine chocolate and butterscotch chips in a 2 qt. microwave-safe mixing bowl. Microwave on power lever 5 for 2 minutes, stir then repeat just until melted being careful to not overhead the chips. Stir the peanuts into the melted chocolate mixture.

Drop spoonfuls onto a wax or parchment paper covered cookie sheet, refrigerate until hard then package in an airtight plastic container or bag.

Tip: These can be wrapped in clear plastic bags tied with red ribbons and then given as gifts!

Please enjoy these with your Valentines!

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!!