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!

'Tis Another Season!

Sharing my cooked creations is an ongoing joy for me. Call it showing off if you will, but it does my heart good to hear the “oohs” and the “ahhs” and I betcha it is heart-warming for you too. 'Tis the season for Pot Lucks - the most wonderful way to share homemade foods without having to “slave” over the whole meal. The host has a little more work, but the rewards are great and everybody wins.

My best Pot Luck formula is this: the host provides all dishes, cutlery and beverages – usually coffee,tea. bottled waters, sodas, and ice. The host can provide the main dish as well, which ideally is an entree fresh out of the oven and can set the party theme. Ask a few close friends to prepare specific hardy dishes: chicken, beef, bean, pasta, etc - these will depend upon what else is being served. Ask the other guests to bring complimentary side dishes: veggies, potatoes, salads, fruit salads, rolls with butter, and of-coarse THE dessert (one or more depending upon your guest count).

Here are two Pot Luck winners:

CROCK POT MAC 'N CHEESE

1 lb. Elbow Macaroni
one stick butter
5 C grated Cheddar cheese
4-6 eggs, beaten
8 oz. sour cream
2 can condensed Cheddar Cheese soup
1 tsp salt
2 C milk
1 tsp dry mustard
1 tsp pepper

Boil macaroni, drain, set aside. In pan, mix butter and cheese – add some milk to keep it from thickening. Stir until cheese melts. In your crock pot, combine the cheese and butter mixture. Add the beaten eggs to a tiny bit of sour cream, mix, then add the rest of the sour cream, mix well. Add to crock pot stirring well; add the soup, salt, pepper, milk and mustard, stir well. Finally, add the drained macaroni, stir again. Cook in crock pot - high for 2 hours, stirring occasionally. The result is a creamy, smooth delish dish!



SWEDISH MEATBALLS

38 oz package frozen cooked meatballs (without a sauce!)
one onion, chopped
4 garlic cloves, chopped
1/ 26 oz can cream of mushroom soup
2/ 10 oz cans cream of mushroom soup
16 oz sour cream
1 can chicken or beef broth
¼ tsp pepper

Place meatballs, onion, garlic and soup into crock pot. Cook on high for one hour then on low for 3 hours. After 3 hours, add the *chicken broth, stir until smooth. Cook for another 1-2 hours then add some of the hot liquid from the pot to the sour cream, stir so that when you add the sour cream it is mixed with about ½ cup of the liquid. Add to crock pot, stir until smooth with a whisk. Cook for another 30 – 40 minutes. Add pepper to taste. *If you want to leave pot unattended, add the broth at the start then just leave pot on low for 4-6 hours. Then follow sour cream instructions above.

ENJOY!

Happy New Decade!

     Now that we are past the holidays – but maybe not “over” them - I want to share with you my favorite winter sport: eating! Sunny crisp days follow the Blue Moon, snow still on the ground and I am hungry for slow braised, crock pot, and stewed meals. Nothing is more satisfying than filling my home with the aroma of delicious winter soups and stews.
     Here is another of my mom's recipes: Scotch Broth. This is a very hardy soup with lamb (or beef), leeks and barley. It really is a complete meal and can be accompanied by crusty French Bread or homemade Cheese Twists (see recipe below). Add a side of salad and a dessert and you are good to go!
     If you do not like lamb, you can try this with beef and it will be just as delicious. The substitution for lamb neck bones can be short ribs or oxtails or even stewing beef, but best to discuss this with your butcher if you have any doubt. My best “butcher” is on Google!

SCOTCH BROTH

3 – 4 lbs lamb neck bones

3 leeks sliced thin (white part only)

2 qt chicken broth

One carrot and one celery stalk for flavor

Barley ¾ Cup

2 C diced carrots

2 C diced celery

Salt and Pepper to taste

½ C parsley

Cook lamb bones in chicken stock with leeks, carrot and celery stalks for about 1 – 1 ½ hours until meat comes off bones. Add the barley and cook for one more hour. Then add the diced carrots and celery, salt and pepper. Simmer until veggies are barely done. Taste and re-season. Remove meat and fat from the bones,return the meat to the soup and chill soup overnight. Skim fat off the top of the chilled soup then reheat and add chopped parsley before serving.

YUM!!

GARLIC CHEESE TWISTS

2 TB butter

¼ cup grated Parmesan cheese

1 tsp. granulated garlic

1 tsp. dried parsley flakes

1 can Pillsbury Buttermilk Biscuits

Preheat oven to 400°F. Lightly grease baking sheet. Microwave butter in glass measuring cup until melted; cool slightly. Stir in cheese, garlic and parsley. Set aside.

Flatten each biscuit into 5X2-inch rectangle. Spread 1 teaspoon butter mixture onto each rectangle; cut each in half lengthwise. Twist each strip 3 or 4 times. Place on prepared baking sheet. Bake 8 to 10 minutes or until golden brown.

ENJOY!

Party Food

       Munchies, yummmmmm, the best part of the meal.  Are munchies part of a meal?  Or are munchies THE meal?  You can call them Hors D'oeuvres or call them appetizers but whatever they are, they can be so delicious that people often fill up on them before sitting down to eat the actual meal itself!
       When I was a caterer, we loved to cater the between-meal event that offered a Gourmet Buffet with items such as California and European Cheeses, Home Baked Breads, Pot Stickers, Swedish Meat Balls, various imported Sausages and Crudites with Crackers and Dips.    
       Dips are very popular when served with various munchies from chips to cheeses or cut veggies - or with whatever you decide to put out for your guests.  They also make great hostess gifts - you can make a batch to keep handy for the holidays and when you are invited for dinner, just fill a pretty jar and voila!  A homemade edible gift!
       Some of my best gift and guest dips are Green Peppercorn Dip and Sweet Champagne Mustard.   They are easy to prepare and are not an exact science.  Also, they travel well and keep for at least a month in the fridge.  The Artichoke Dip is baked and served hot or you can take it with you and serve it at  room temperature.  What delicious offerings!

GREEN PEPPERCORN DIP

Green Peppercorns - one/3oz. jar, drained

Garlic - 6 cloves, rough chopped

Green Onions - one bunch chopped (both the green and white parts)

Mayonnaise - 2 1/3 to 3 cups

White Wine Vinegar - 6 TB.

In a food processor, pulverize the garlic and peppercorns.  Add green onions and process until nearly smooth. Do not breathe this in - it is very potent.  Stir in the mayo and vinegar.  Chill and serve with crudites and crackers.  Taste and if it is too strong, add more mayo.  Enjoy!

SWEET CHAMPAGNE MUSTARD

Coleman's Dry Mustard - 2/3 cup

Sugar - 1 cup

Eggs - 3 large, beaten

Vinegar (White Wine or Champagne) - 2/3 cup

 In the top of a double boiler over simmering water, combine the dry mustard and sugar.  Beat with a whisk to remove any lumps.  Mix in the eggs and the vinegar and whisk constantly for 5 to 7 minutes, or until mixture has thickened and appears slightly foamy.  Pour immediately into another container to stop the cooking.  Makes about 1 1/2 cups of mustard.  Serve with cheeses and meats; great for gifts.  Keeps for 4 weeks in the fridge. 

BAKED ARTICHOKE DIP

Onion, 1/2 chopped
Artichoke Hearts, 1 can of UNmarinated, drained

Parmesan Cheese, grated, 1 cup

Mayonnaise, 1 cup (or one small jar)

Lemon Juice, 1 squeeze or just shake in some lemon pepper

Salt & Pepper

Paprika (optional) or Bread Crumbs (optional)

Chop onion to be chunky in a food processor, add drained artichokes and process but keep a rough chunky texture.  Pour into an oven-proof casserole and add the Parmesan, Mayo, and lemon juice.  Taste, then season with salt & pepper.  Sprinkle with bread crumbs and top with a sprinkle of paprika.

Bake for 45 - 60 minutes @ 350 degrees.  Serve hot or at room temp.

Serve with assorted crackers or cut veggies.  Enjoy!  A guaranteed hit!

Note:  This recipe can be made without measuring - just mix and adjust to your taste. It is a WINNER and people love, love, love it!  You can make this into a crab dip by simply adding one can of (real) crab to all the above ingredients.  Then ... call it a Crab Dip!

Salmon, Shrimp, and Salsa

       Most of us like to keep either meat, chicken or fish in our freezers for easy meal prep.  In my freezer we keep mostly fish because that's what we eat and believe it or not, there are economical ways to enjoy and cook both salmon and shrimp.
       I buy my frozen salmon at Costco and my fave is the Coho Wild Alaskan Salmon.  The price is pretty decent but any salmon at Costco will be delish.  For a tasty dinner broil your salmon and accompany it with this Papaya Salsa.  Add some rice and a small salad and you have a gourmet meal:

PAPAYA SALSA

Papaya - one can, drained, chopped

(canned papaya is better for this than fresh - very ripe and nice texture)

1/4- 1/2 Red Bell Pepper

1/2 - 1 Jalapeno Pepper, seeded and minced

Fresh Cilantro, chopped, about 1/4 cup

Fresh Lime Juice - a few squeezes to taste

1 1/2 tsp Orange Juice

1/4 -1/2 tsp Red Pepper Flakes

Mix together and serve over broiled fish. 

Makes plenty for 4 pieces of salmon.
Save some for next week to go with grilled or sauteed shrimp.

       And speaking of shrimp ... Shrimp is also a wonderful thing to keep in the freezer.  It requires absolutely no planning and can be defrosted in cold water - takes about 10 minutes.  I use either the 21-25's or the  31-40's.  That means that there are 21 to 25 per pound or 31 to 40 per pound.  I count out 1/4 to 1/3 of a pound per person, give or take a few extra if you like.
       Make a dry marinade of dill, salt & pepper with a tiny touch of cayenne if you like, peel and devein your shrimp and sprinkle with the dry rub and let it season for about 1/2 hour.  Grill, bake, broil or sautee these shrimp for only 3 - 5 minutes.  Do not overcook!!  Serve with Papaya Salsa, Rice and Salad.
Enjoy!
       Here is one of my most favorite shrimp recipes:

SHRIMP ORZO SALAD

Orzo - 1/2 lb

Lemon Juice -1/4 C (about 2 lemons)

Olive Oil - 1/2 C + about 1/4 C

Salt & Pepper

Shrimp - 1/2 lb. of Medium Shrimp (31/40's are fine)

Green Onions - 1/2 C chopped fine (use green and white parts)

Fresh Dill - 1/2 C chopped

Fresh Italian Parsley - 1/2 C chopped

Hot House Cucumber - 1/2 seeded, unpeeled, medium diced

Red Onion - 1/4 to 1/2 C rough chopped (one small onion)

Feta Cheese - 1/4 lb.cut into 1/2 inch cubes

Fresh Mint- use to garnish

1. Preheat oven to 400.  Bring water in pasta pot to a boil and cook Orzo according to package directions (do not overcook), drain, then mix hot pasta with the lemon juice, 1/2 C olive oil, 1 tsp salt, and fresh cracked pepper in a medium bowl.  Set aside.

2.  Place shrimp on a cookie sheet and drizzle with about 1/4 C olive oil, sprinkle with salt and pepper, then toss to combine.  Spread shrimp into a single layer and roast for 4-6 minutes until they are pink.  Do not overcook!

3. Add shrimp to the Orzo.  Add the green onions, dill, parsley, cukes, and onion.  Season with salt and pepper.  Toss well then add the Feta and carefully stir to mix into pasta.  Cover and leave at room temperature for about 1-2 hours for flavors to blend or refrigerate overnight.  Taste and adjust seasonings.  If the pasta seems too dry you can drizzle a tiny bit of olive oil and mix.

Enjoy!!

       

 


    

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Gone Bananas

I just pulled a banana nut bread out of the oven and am delighted at how simple it is to bake a non-yeasted bread.  The flour and sugar should be basically as instructed but if it varies by a spoonful here and there, no big deal.  The wet ingredients also are a bit flexible: for instance, this recipe just calls for 2 eggs. How big are your eggs?  Jumbo?  Small? You get the idea...

This recipe also calls for 2 1/2 cups of mashed bananas.  Well, I put in all the bananas I had, five total, which came to just 2 cups and the bread turned out to be yummy and moist. (Still chewing on my piece!).  If you do not eat nuts, leave them out.  If you want something else, you can add it, for instance, how about a 1/2 cup of Craisins or 1/2 cup of chocolate or butterscotch chips or  possibly some dried fruit?  

These breads are not an exact science like the yeasted breads so try the one that follows and if you like it, add something extra to it next time and see what happens.  Be sure to note what you did or didn't do on the recipe so you can remember for the next time!  And if you come up with something totally different, let me know because I would love to try it out.

BANANA NUT BREAD

2 cups flour

1 tsp baking soda

1/4 tsp salt

1/2 (one stick) butter

3/4 brown sugar (packed)

2 eggs, beaten

2 1/2 cups over ripened bananas, mashed

1 cup walnuts or pecans

1. Preheat oven to 350 & lightly spray a loaf pan with oil.

2. Combine flour, baking soda, and salt in a large bowl.  Stir with a whisk to mix.

3. In a smaller bowl, cream the butter and sugar together then mix in the eggs.  (use the whisk to fully incorporate the eggs). Then mix in the bananas.

4. Add the banana mixture to the flour mixture and stir only just to moisten.

5. Stir in the nuts but do not over-mix.

6. Pour into loaf pan and bake in the 350 oven for 60 - 65 minutes or until a toothpick inserted into the center of the loaf comes out fairly clean.  When the loaf is done it usually cracks on the top and the sides brown and come away from the pan.  If the toothpick is still not clean and the loaf looks done, take it out.

7. Cool for 15 minutes in the pan then turn out onto a wire rack to cool

8. When completely cooled, cut and eat immediately or wrap loaf in foil and refrigerate.

ENJOY!