tag:blogger.com,1999:blog-38814075921551903792024-03-13T16:34:04.731-04:00Fooding Around With The Kilted CookThe foodish adventures of a Personal Chef and Caledonophile living on the Gulf Coast of Florida.Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.comBlogger372125tag:blogger.com,1999:blog-3881407592155190379.post-54585775916740742852024-01-29T21:52:00.000-05:002024-01-29T21:52:51.206-05:00Chuletas Ahumdas, Semiya Payasam, Veg & Cheese Pie <p><b style="font-size: xx-large;">Chuletas Ahumdas en Salsa Verde</b><span style="font-size: x-large;"><b><br /></b></span>That's Mexican Spanish for Smoked Pork Chops in Green Salsa. We have a local Carnicera (Mexican butcher shop) that makes the <i>best </i>thin cut smoked pork chops you can imagine! You can probably find smoked pork chops in your area too, even in a megamart. If not, you could fry up regular pork chops with a few drops of Liquid Smoke<span style="font-size: xx-small;">tm</span> to get something close in flavor....</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_wBbB9AZyOqFaYyjj4svSyqpfxf9tCXCGb-LtBmtEnUP3fOzlnmjUayprIj8P57-5JBMFbzUhjVQknekOshyDjixnpHiPbnyI4IB5WwycyMsPSMvS7kPJBneyZDdWZZST_Qyk87jzLenjyCUYM1EUX9vqHVoDv_eaWqJrDk7q_5KpatSVpVgJzF_om8/s1600/chuleta1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_wBbB9AZyOqFaYyjj4svSyqpfxf9tCXCGb-LtBmtEnUP3fOzlnmjUayprIj8P57-5JBMFbzUhjVQknekOshyDjixnpHiPbnyI4IB5WwycyMsPSMvS7kPJBneyZDdWZZST_Qyk87jzLenjyCUYM1EUX9vqHVoDv_eaWqJrDk7q_5KpatSVpVgJzF_om8/w400-h360/chuleta1.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div>The dish is very simple. Brown the chops in a splash of oil. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfD8L8C5fKzqlJUu6CICIu5nUNI5KrzUjfsYvjAMVy-Ll53zbeTeVj1ZlHjzQbYRQ3Ariis0EysMHKKsaTQtPTj42-BjeRQQLqEY9oVr_WOmMPsk2mWMYm3C_KTO0AImZnfIEKafP1smTdvi9UT6j2QlXw4ypNNeUrRdqfkae7fXP6_oo5ieUR6dPhVk/s1600/chuleta3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1338" data-original-width="1600" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfD8L8C5fKzqlJUu6CICIu5nUNI5KrzUjfsYvjAMVy-Ll53zbeTeVj1ZlHjzQbYRQ3Ariis0EysMHKKsaTQtPTj42-BjeRQQLqEY9oVr_WOmMPsk2mWMYm3C_KTO0AImZnfIEKafP1smTdvi9UT6j2QlXw4ypNNeUrRdqfkae7fXP6_oo5ieUR6dPhVk/w400-h335/chuleta3.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div>While they're browning, remove the paper outer skins of 2-4 Tomatillos (not green tomatoes), chop them up and a dice a sweet white onion. to make a simple Salsa Verde. <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9YtXBy-LnbYYjfIiVPV5cPN5TC1_rvHphQWPWpofhXf8LznndjkqJTdC4pdJ_sAwfI5FDIyXua5OoLd0ohP4vyUP0NKssMz0CHEHjjJmhT41qINdP-MOSn7YgsuZTo95bXeCCvvHFUlGzeu5Ydiy6Jeu4Zx4eFg46gL9GeeFm3ZSAhNLjwjRoe639lrY/s1600/chuleta4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1458" data-original-width="1600" height="365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9YtXBy-LnbYYjfIiVPV5cPN5TC1_rvHphQWPWpofhXf8LznndjkqJTdC4pdJ_sAwfI5FDIyXua5OoLd0ohP4vyUP0NKssMz0CHEHjjJmhT41qINdP-MOSn7YgsuZTo95bXeCCvvHFUlGzeu5Ydiy6Jeu4Zx4eFg46gL9GeeFm3ZSAhNLjwjRoe639lrY/w400-h365/chuleta4.jpg" width="400" /></a></div><p></p><div style="text-align: left;"> If you can't find tomatillos in your regular megamart or Latin specialty store, you can still make this dish using commercial salsa verde</div><br />Remove the browned chops and reserve.<br /><br />To make the salsa verde, start cooking the onion and tomatillos in the pan the chuletas came out of. No sense in wasting any flavor! <br /><br />As the veg starts to break down, add about 1/2 cup of water, some minced garlic, and spices like cumin, pepper flakes, black pepper, etc. If you want some heat, add a minced jalapeno or other chili pepper. Or, you can do like I did -- instead of water, I added about 1/4 cup of commercial salsa verde for its spice content. I also added the canning liquid my side of Hominy came packed in, and just a splash of water. <br /><br />Turn the heat down, put the chops back in the skillet, and simmer/braise until the salsa verde ingredients are broken down and the chops are heated through.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYB9JKk5CnJTuGD9kcI_c5Q5dtzLrlPI5tFJFRe6LRjxft1TQCQsQ4ajPN3rpZLhyhGQFxGUknbgx2NfyzdeyG_2_Ttot0SL_syv0v4NFczva081Rb-T3a2IoGmItv_dw7uqQ6-2kPVQOxFCjTm0KQgFZz6esSTi6bTVBR5eu_uVlDGOmoVGrXVx_5E_A/s1600/chuleta2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1426" data-original-width="1600" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYB9JKk5CnJTuGD9kcI_c5Q5dtzLrlPI5tFJFRe6LRjxft1TQCQsQ4ajPN3rpZLhyhGQFxGUknbgx2NfyzdeyG_2_Ttot0SL_syv0v4NFczva081Rb-T3a2IoGmItv_dw7uqQ6-2kPVQOxFCjTm0KQgFZz6esSTi6bTVBR5eu_uVlDGOmoVGrXVx_5E_A/w400-h356/chuleta2.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div>I served mine with one of my favorite veg -- White Hominy -- a special preparation of corn which breaks down the skin of the kernals and makes the result more digestible. The flavor of hominy is that interesting 'umami back taste' which you have in corn, but not flour, tortillas, especially noticeable when said tortillas are warm/hot.<br /><br /><br /><b><span style="font-size: x-large;">Semiya Payasam<br /></span></b>Sally first tasted this at her friend's parents home in India. Think "rice pudding"... but instead of rice you have short broken/cut pieces of vermicelli pasta. You can use Italian wheat Vermicelli, or thin Asian rice noodles (both are popular in various parts of India). I used wheat Vermicelli because I had some on hand, although Angel Hair pasta is probably closer in thinness to what is used in India. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWGdP3WdSTRmwWr8uE89XjnozdLSWCpZvrGG45GEipoD7P-__4pjBwnLi4AsET0OyGbaVyhtRNXdDittm7wcm-aeW8PYSDhRee6waHIfqeXGVwTEG3AhQ4Lv6OeNh7CM5PcN2n_D31LdkXoh5Zkq93L_ggzHT3OubUhY0chxWgGqQSrPT_6tH1QCTJe0k/s1600/pudding%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1455" data-original-width="1600" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWGdP3WdSTRmwWr8uE89XjnozdLSWCpZvrGG45GEipoD7P-__4pjBwnLi4AsET0OyGbaVyhtRNXdDittm7wcm-aeW8PYSDhRee6waHIfqeXGVwTEG3AhQ4Lv6OeNh7CM5PcN2n_D31LdkXoh5Zkq93L_ggzHT3OubUhY0chxWgGqQSrPT_6tH1QCTJe0k/w400-h364/pudding%203.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div>1/2 cup 'broken' Vermicelli about 3/4" long<br />10-12 Cashews, halved<br />equal amount of shaved Almonds<br />20+ Raisins<br />2 cups Whole Milk, divided<br />6 Tbsp Sugar<br />1/4 tsp ground Green Cardamon<br />1/8 tsp Cornstarch<br /><br />In a tablespoon or so of butter/Olivio<span style="font-size: xx-small;">tm</span> saute the fruit and nuts until the nuts are golden and the fruit plumped. Remove and reserve.<br /><br />Add some more butter and the vermicelli. Saute, tossing often until they start to turn golden but not brown.<br /><br />Add half of the milk and all of the sugar. Cook, stirring until the sugar is dissolved. To the remaining milk add the corn starch and whisk to combine. Then add that plus the cardamon to the pan.<br /><br />Stirring constantly to prevent burning/sticking and bring the almost-pudding to a good boil to activate the cornstarch thickener. <br /><br />Reduce heat and keep stirring until the mixture starts to thicken. Add about half of the fruit/nut mix, reserving the rest for topping when served. <br /><br />Remove the thickening liquid from the heat -- it will continue to thicken after you transfer it to serving bowls. Can be eaten warm or chilled -- I prefer warm. Don't forget the fruit/nut toppings! Can be kept in the fridge, covered, for 3-4 days. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYIgyJZNXRQY543XRgElN-roEyVMNboPPbBkmykuv9Yh0Gj2uvGTGI_KDeoidLAx-c17xaM8W347glJ78pgTU9vHEFD1CG9pv9Rko3o6QpFv7XkXEnVGwCP9bYlsVt2ecrugumQB4X4iyxE8ZX6v3ANaZgzbE-sqL5bOQc1AFWSl2tZoOO6dBDmS5jJ9k/s1763/pudding%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1763" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYIgyJZNXRQY543XRgElN-roEyVMNboPPbBkmykuv9Yh0Gj2uvGTGI_KDeoidLAx-c17xaM8W347glJ78pgTU9vHEFD1CG9pv9Rko3o6QpFv7XkXEnVGwCP9bYlsVt2ecrugumQB4X4iyxE8ZX6v3ANaZgzbE-sqL5bOQc1AFWSl2tZoOO6dBDmS5jJ9k/w363-h400/pudding%202.jpg" width="363" /></a></div><br /><div style="text-align: left;">Really nice warm. Not too much of either custard or the vermicelli; just the right texture balance. Satisfying, slightly sweet, and the flavor of cardamon is just perfect! </div><br /><p></p><p><span style="font-size: x-large;"><b>Veg & Cheese Pie</b><br /></span>Not Shepherd's, not Cottage, a mixed <i>Vegetable </i>pie. Not pastry, not mashed, a <i>melted cheese</i> top crust.<br /><span style="text-align: center;"><br />I started with a pre-made crust and blind-baked it.<br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJz3xYs02IBQtT3S60GuRscqkQL_8kHvdpJaamuo1iM3KMTdOn7uy9stfvK7P4krBIPdhpWYwpusjNNhy0Ax5w2YRnp1Y49cHdtQtWHfxMdExIs_Kitu9vmz1NanOtOttF4wFhpCnAIGIU5jvoVO9ch7udy2RTO5wtVx9JBfnNWBDab40R1NPdb7OxX8/s1600/Pie1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1506" data-original-width="1600" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJz3xYs02IBQtT3S60GuRscqkQL_8kHvdpJaamuo1iM3KMTdOn7uy9stfvK7P4krBIPdhpWYwpusjNNhy0Ax5w2YRnp1Y49cHdtQtWHfxMdExIs_Kitu9vmz1NanOtOttF4wFhpCnAIGIU5jvoVO9ch7udy2RTO5wtVx9JBfnNWBDab40R1NPdb7OxX8/w400-h376/Pie1.jpg" width="400" /></a></div><p></p><p>Assorted veg -- I sauteed fresh celery, onion, bell pepper, mushrooms and parsnips, then added frozen green peas and corn to fill in the corners. </p><p>Next I made a cup batch of Bisto!<span style="font-size: xx-small;">tm</span> Crystals gravy and poured that over around and through the filling. <br /><br />Then I sprinkled shaved Parmesan and shredded "Mexican Blend" cheese over the top. Baked the pie at 400F in my airfryer for 30 minutes until the cheese toping was all nice and melted and crusty! Yummmmm. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0oeWcMQAFtBLNF7ne3QDppfdc4Y_IHJEfLzJANZ9VA70U4WxzbywuEjliwabCr8wHSzdtcFaoKGuyLkaWXWutEIiC1hkoY_2loLQAY6SiCujTjBqhWXPQJokdKhgUMxQi7GC8TUeXL7Et7bI3FVy1NMW2beEoPPkr9NkRMr2r9H_hVPRzarN_DeuUpo/s1600/pie3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1494" data-original-width="1600" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0oeWcMQAFtBLNF7ne3QDppfdc4Y_IHJEfLzJANZ9VA70U4WxzbywuEjliwabCr8wHSzdtcFaoKGuyLkaWXWutEIiC1hkoY_2loLQAY6SiCujTjBqhWXPQJokdKhgUMxQi7GC8TUeXL7Et7bI3FVy1NMW2beEoPPkr9NkRMr2r9H_hVPRzarN_DeuUpo/w400-h374/pie3.jpg" width="400" /></a></div><p><br /></p><p><br /><br /> </p>Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.com0tag:blogger.com,1999:blog-3881407592155190379.post-32403871433343240202024-01-21T14:25:00.000-05:002024-01-21T14:25:06.032-05:00 10-Minute Tuna-Pasta Casserole, Besan Roti, PB&P, Matar Mushroom, Green Cheese?<p><b><span style="font-size: x-large;"> 10-Minute Tuna-Pasta Casserole<br /></span></b>Yes -- a dinner casserole in the time it takes to cook the pasta. Hard to beat that! Here's how.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPklKISB1cpaLZuDttiI4iKxqTPjt394NxlOBogdJfvpZSviWTWFYC-e8nkhF9694X2Qi4FXZ9haJ0Ai-Jea1vQ-ScRJ569jK1KcJRLYxIbxvhsOrpyq5sJne9BWeHYGiceGP1vpo8I7yyDAsZrWOKcECDq-p0e8XmKztAjVmsmJnsVvJCC3Czzr0ZaCM/s1600/Pasta1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1318" data-original-width="1600" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPklKISB1cpaLZuDttiI4iKxqTPjt394NxlOBogdJfvpZSviWTWFYC-e8nkhF9694X2Qi4FXZ9haJ0Ai-Jea1vQ-ScRJ569jK1KcJRLYxIbxvhsOrpyq5sJne9BWeHYGiceGP1vpo8I7yyDAsZrWOKcECDq-p0e8XmKztAjVmsmJnsVvJCC3Czzr0ZaCM/w400-h330/Pasta1.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div>1/2 box shaped Pasta<br />1 can White Albacore Tuna in Water (never oil)<br />3 oz sliced Mushrooms, chopped<br />1/2 cup Frozen Peas<br />1/2 jar Artichoke Hearts<br />1/4 cup Bleu Cheese Salad Dressing<br />14 cup Shaved Parmesan, grated would work too but not as well<br />Sazon Complete or 24/7 spice blend to taste<br />Medium Paprika to taste<br /><br />Start a large pot of water to cook the pasta and everything else in. While it's coming to a boil assemble and prep the other things you're going to add. Plenty of room to substitute or add favorite veggies here...<br /><br />Cook the pasta about 6 minutes (normally 9 minutes to finish). Add to the boiling water everything else except the cheese, dressing and spices.<br /><br />Bring the pasta water back to a boil for 3 more minutes, then drain. Transfer to your serving bowl and fold in the salad dressing, and cheese. Dust with the spices, and serve.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDj_MR_mfGzMFPP7C_Gfg-aalh6Hz0J4p-ZeCWt2BW8sZ7gt6m83QBj4CD52cYwbKWrR4NLuiSyGagpw5b0mUBENzrfvlcod69WMLQT8AcKj9mtMKy3E4xu93HCcxTB58r8CJqQ7Fdcg0Q4erfsYL7uytYjY3RHwmdm9A6W52XYFeu9Dd0hzek3Vt29Z0/s1600/pasta2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1357" data-original-width="1600" height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDj_MR_mfGzMFPP7C_Gfg-aalh6Hz0J4p-ZeCWt2BW8sZ7gt6m83QBj4CD52cYwbKWrR4NLuiSyGagpw5b0mUBENzrfvlcod69WMLQT8AcKj9mtMKy3E4xu93HCcxTB58r8CJqQ7Fdcg0Q4erfsYL7uytYjY3RHwmdm9A6W52XYFeu9Dd0hzek3Vt29Z0/w400-h339/pasta2.jpg" width="400" /></a></div><div><br /></div><br /><b><span style="font-size: x-large;">Besan Roti</span></b><br /><i>Besan </i>is the Hindi word for chickpea flour, and <i>Roti </i>is a kind of griddle-cooked flatbread common to India. You can think of these as more or less savory pancakes which can be topped or filled with a variety of sweet or savory accompaniments. The following makes 6 roti.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgscP3mFa5fWuNW6sgCQ98_4_ai0BlQlH71mHTPgLFI-4CHwMvXPF831bVSuoRRDpNCuFFuJd8WiNNqQMC6wcE0guhvptSMxqikcL6UasAzYOyQ3TK7FeW3zhQf_2Lk2UTNz5e_v-VBpX6YOvkOkPDaDEGtXqUDK06SCnZzQ8KjdikJ2e8TSxZuJCHD84M/s1600/Roti4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1435" data-original-width="1600" height="359" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgscP3mFa5fWuNW6sgCQ98_4_ai0BlQlH71mHTPgLFI-4CHwMvXPF831bVSuoRRDpNCuFFuJd8WiNNqQMC6wcE0guhvptSMxqikcL6UasAzYOyQ3TK7FeW3zhQf_2Lk2UTNz5e_v-VBpX6YOvkOkPDaDEGtXqUDK06SCnZzQ8KjdikJ2e8TSxZuJCHD84M/w400-h359/Roti4.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div>1 cup of Besan -- Chickpea Flour -- readily found on megamart shelves today<br />1 tsp each Baking Powder and Baking Soda... yes, both of them<br />1 Egg, beaten<br />1 cup Hot Water<br />Optional flavorings: I used 1/2 tsp each of ground Green Cardamon and Culinary Lavender<br />Other possibilities:<br />Garam Masala<br />Cumin, paprika, saffron, fenugreek, jaggery, any of the common Indian spice blends you like <br /><br />Whisk all of the above together well and allow it to sit for 5-10 minutes to hydrate, then whisk again for a minute or so.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj70A66INQt2Ts6YAUwzX-Jl27mE6k2z6wDf1gOstOWpFXt50sezgJ2yIq-x9DAbJWfZzS-YamswxlTUig6oGPisTrEqBmg75uElJCyh8hCvzsilsFevV-16-zGsm2yV6lZ6lrTSi60q4qXKpwQ1Fj1x3BBWc8hJxMIMuNuUyWE5_IITlmNCwcwPDCUM-E/s1600/Roti1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1468" data-original-width="1600" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj70A66INQt2Ts6YAUwzX-Jl27mE6k2z6wDf1gOstOWpFXt50sezgJ2yIq-x9DAbJWfZzS-YamswxlTUig6oGPisTrEqBmg75uElJCyh8hCvzsilsFevV-16-zGsm2yV6lZ6lrTSi60q4qXKpwQ1Fj1x3BBWc8hJxMIMuNuUyWE5_IITlmNCwcwPDCUM-E/w400-h368/Roti1.jpg" width="400" /></a></div><div><div style="text-align: center;"><br /></div>Heat a non-stick or cast iron griddle or pan over medium-low heat -- I used 4 on a 10 scale. You don't want the pan blistering hot. <br /><br />Drop a half tsp of butter or Olivio<span style="font-size: xx-small;">tm</span> in the hot pan and -- swirl off the heat -- while it melts.<br />Pour 1/3 cup of the batter on the center of the pan and let it spread like a pancake.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-ECRqzavmie4PJsD3LftP6f8cnwjcD5AcRTMUPENDQpb4q8qbx3JMZd4kfdmvTnkRU_kR_9DISKZ1_LrtVgeQidCYMXOUoReLbiH2vT_6CZ5j002BuY_Hxm6-UHrytPs86fXQVrpfd9F9qd77TSvZvoZ-0zaybVutYE-J8D5sUTHD_c-sOAWA1evEO4/s1600/Roti2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1585" data-original-width="1600" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-ECRqzavmie4PJsD3LftP6f8cnwjcD5AcRTMUPENDQpb4q8qbx3JMZd4kfdmvTnkRU_kR_9DISKZ1_LrtVgeQidCYMXOUoReLbiH2vT_6CZ5j002BuY_Hxm6-UHrytPs86fXQVrpfd9F9qd77TSvZvoZ-0zaybVutYE-J8D5sUTHD_c-sOAWA1evEO4/s320/Roti2.jpg" width="320" /></a></div>Like a pancake, let it cook until the bubbles stay broken over most of the surface (1-2 minutes) then flip and cook another minute on the second side. </div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2l3owj1hcVvCBX621G9q6Ja2u1sLqKyXilDDSqK0Noh3CvP9aIEkKze-fJTeWPgjSEe9F8avN4wy-vVtb3OaxwCD7f3WMt6OOJ0ScbGXl2VmInCR_Dz-LVjjlU53Mv0zkOSZGjpaREFkpJUgjtgbtEIzjHD2hOa7EhCtJQ5AXTJM3kiywa5gjW_ZhG1I/s1600/Roti3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1534" data-original-width="1600" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2l3owj1hcVvCBX621G9q6Ja2u1sLqKyXilDDSqK0Noh3CvP9aIEkKze-fJTeWPgjSEe9F8avN4wy-vVtb3OaxwCD7f3WMt6OOJ0ScbGXl2VmInCR_Dz-LVjjlU53Mv0zkOSZGjpaREFkpJUgjtgbtEIzjHD2hOa7EhCtJQ5AXTJM3kiywa5gjW_ZhG1I/s320/Roti3.jpg" width="320" /></a></div>Remove to a plate and repeat the process, cooling the pan a minute or so between pours so it doesn't get too hot.<br /><br />The roti are best hot from the griddle, topped with a chutney or pickle, or just slathered with butter. A hint of jaggery or crude sugar makes a sweet roti; or you can use a marmalade. You can also top with slices of avocado, cooked lentils (dal) or any number of other things to make these an appetizer or a meal.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZ14QyqxnZXRlnnk0yvPa-EmfYVO8T_FMTsTJQgCZiSMcSY4w5Ylt_K5jX3ktLS_i3Bt7XLK69uz75j0Zg4ABNmHfV7QO0SIb6YDb8s1HQ8jtBEHLkEAfHrQhPkm0VBWNrBp6TxiMnewVEkykQhU99WHNq-uztDU_lkyGm_vt-02gZte8koHfkv46i70/s1600/Roti5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1529" data-original-width="1600" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZ14QyqxnZXRlnnk0yvPa-EmfYVO8T_FMTsTJQgCZiSMcSY4w5Ylt_K5jX3ktLS_i3Bt7XLK69uz75j0Zg4ABNmHfV7QO0SIb6YDb8s1HQ8jtBEHLkEAfHrQhPkm0VBWNrBp6TxiMnewVEkykQhU99WHNq-uztDU_lkyGm_vt-02gZte8koHfkv46i70/w400-h383/Roti5.jpg" width="400" /></a></div><br />Here I've topped my roti with a spoonful of our favorite Indian condiment -- Brinjal Pickle also called Aubergine or Eggplant Pickle. Sweet and tart at the same time, we love Brinjal Pickle on all sort of things. Now I'll fold in half and enjoy!<br /><br />The cardamon and lavender were present and pleasant but not plentiful. Net time I'll double the amounts.<br /><div style="text-align: center;"><br /></div>Roti can be stored in the fridge, cooled, in a zip-top bag, and re-heated in a microwave with just a few seconds on High.<br /><br /><br /><b><span style="font-size: x-large;">PB&P... </span>DP that is<br /></b>The subject of Peanut Butter and Pickle (PB&P) sandwiches came up the other day, and although nearly everyone favored white bread over whole wheat, and smooth over crunchy PB, a lively argument ensued over the choice of pickle -- sweet or dill. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh52voIasTYOZprkX0LeQQE5XusxoSz_owLh8a4kS9lfXftlYPIAF_Yprk7i5te0ZuvEjyiCY_u30in4VJSsYQczb58pYAndl7DQN1FkAoHgGee_Ttu2HfLGRbpm3hNa9e6vqi0XM2JFdsucKfsrLSc5rcwM1H_pgFnvsTzoow7ZMUXRKbiyB1bij79Rsg/s1600/pickle%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1129" data-original-width="1600" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh52voIasTYOZprkX0LeQQE5XusxoSz_owLh8a4kS9lfXftlYPIAF_Yprk7i5te0ZuvEjyiCY_u30in4VJSsYQczb58pYAndl7DQN1FkAoHgGee_Ttu2HfLGRbpm3hNa9e6vqi0XM2JFdsucKfsrLSc5rcwM1H_pgFnvsTzoow7ZMUXRKbiyB1bij79Rsg/w400-h283/pickle%202.jpg" width="400" /></a></div><div><br /></div>The PB&P sandwich was a child of the Depression, featured on lunch counter across America. Cookbooks of the 30s and 40s wrote of using pickle <i>relish </i>as a way to save money and stretch the pickle-ness. Food fashions come and go, of course, and this one surfaced again in the <i>New York Times</i> during Covid lockdown, as a tasty way use pantry staples and avoid going to the grocery store another day... <br /><br />I'll say right off that I'm a proponent of the dill pickle for this application. PB has a rich unctuousness which a bit sweet. To my taste buds the sharpness of a good dill (kosher or otherwise) is the perfect balance of that unctuousness. I also favor the flavor burst of a good multi-grain bread. The one I get from local German bakers is 20% WW, 75% AP, and 5% other grains. <br /><br />I also favor whole dills or dill spears over thin slices of pickle. As you see above, I roll my PB&B in slightly warmed bread rather than using two pieces of bread and making an ordinary flat sandwich. PB&P roll-ups as it were. That one features a whole mini dill. Perfect as a snack, or as an appetizer on a buffet spread.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAgmkG36PcrldWzJoYOGBgC1i9qBq8SLApkUR2tc73kYpzDebK1ktyqSMZ5HVuMlHN6TDnpW2AHISZkIXnePNKGzXG5PM01ajKeTi2zfm_1sQp3DPAz6zHElKX9yREffv7vcVxeI_KLpVbto2NV9YBmTHBHWj6KSQ6lqGcAoh2Kgx_H8eXFLVwXAAlK4/s1600/pickle%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1184" data-original-width="1600" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAgmkG36PcrldWzJoYOGBgC1i9qBq8SLApkUR2tc73kYpzDebK1ktyqSMZ5HVuMlHN6TDnpW2AHISZkIXnePNKGzXG5PM01ajKeTi2zfm_1sQp3DPAz6zHElKX9yREffv7vcVxeI_KLpVbto2NV9YBmTHBHWj6KSQ6lqGcAoh2Kgx_H8eXFLVwXAAlK4/w400-h296/pickle%201.jpg" width="400" /></a></div></div><div><div style="text-align: center;"><br /><br /></div><b><span style="font-size: x-large;">Matar Mushrooms<br /></span></b><i>Matar</i>, also spelled '<i>Mutter</i>' is the Hindi word for "green peas", So this is basically a green pea and mushroom curry. Since we love both of those vegetables, it seemed like a logical choice to make, to share Sally's odyssey. As I type, she's touring India with a retired MD friend who was born and raised there. The two ladies are having blast while I keep the home fires burning.<br /><br />This recipe makes a "semi-dry" family-style dish not a cream-gravy restaurant-style curry.<br /><i><br />Masala -- Spice Blend</i><br /><div style="text-align: left;">1 tsp Garam Masala<br />1 tsp Coriander Powder<br />3/4 tsp Red Chile Powder (not flakes)<br />1/8 tsp Turmeric Powder<br />1/8 ground Fenugreek Seed<br /><br /><i>Ingredients</i><br />1/2 tsp Cumin Seed<br />1 cup Diced Red Onion<br />2 Tbsp Ginger-Garlic paste<br />3/4 cup Chopped Fresh Tomatoes -- I used quartered yellow cherry tomatoes<br />Pinch of Salt<br />1 cup Frozen Peas<br />2 cups Sliced Mushrooms of choice (can be pre-cooked if you choose)<br /><ul style="text-align: left;"><li>Heat a tablespoon of oil to medium high in a large skillet, and add the Cumin seed. cook until they start to pop.</li><li>Add the onion and continue cooking until it starts to soften.</li><li>Add the tomatoes continue cooking until they start to get mushy.</li><li>Add the spice blend and continue cooking.</li><li style="text-align: center;">Add the peas and mushrooms. Reduce heat, cover and cook until the mushrooms are done to your liking are cooked through. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW4Pu8ic27qJinRdbEWDtyqkv0qjVbmtLCY45LHAiLmJnGp1vhMhrt-0mU7JB8v-MAwDce_0Z-7WDHURnjv93bN4dmoozozXEJIXHEqycnH97JNjJG-OxmlgyW39FmP7Q96vJQ2koPdTxumAknyGNxGV_wyRxf5dWFo-VoMzzteySdrhCCDVUqIOBxGWc/s1600/Matar%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1275" data-original-width="1600" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW4Pu8ic27qJinRdbEWDtyqkv0qjVbmtLCY45LHAiLmJnGp1vhMhrt-0mU7JB8v-MAwDce_0Z-7WDHURnjv93bN4dmoozozXEJIXHEqycnH97JNjJG-OxmlgyW39FmP7Q96vJQ2koPdTxumAknyGNxGV_wyRxf5dWFo-VoMzzteySdrhCCDVUqIOBxGWc/w400-h319/Matar%201.jpg" width="400" /></a></div></li></ul>Serve with rice or roti. I made self-rising flour Roti this time, having already eaten the Besan Roti I made above.</div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5V7pGIDMov_fITh_TalBUPGekuBz1JsZkNnLEQyZav507YaNDyCR8rgi6RizHBvRJGRZsY_PqbyPTd_PEGnXrs9K_WGX7U_5Nx29F4JOjI4f3c7_ns5GmQUH3ffrZkuOYAYL6hKvO5wYYDrB3SfrChv4WXIdWbrjMWN0Z4k_2KfgzQZIW3gGzPHwZQGM/s1600/Matar%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1465" data-original-width="1600" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5V7pGIDMov_fITh_TalBUPGekuBz1JsZkNnLEQyZav507YaNDyCR8rgi6RizHBvRJGRZsY_PqbyPTd_PEGnXrs9K_WGX7U_5Nx29F4JOjI4f3c7_ns5GmQUH3ffrZkuOYAYL6hKvO5wYYDrB3SfrChv4WXIdWbrjMWN0Z4k_2KfgzQZIW3gGzPHwZQGM/w400-h366/Matar%202.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /><div style="text-align: left;"><b><span style="font-size: x-large;">Green Cheese x 2</span></b><br />Soft or Farm cheese, like boursin, is easy to make at home, inexpensive, and you can flavor it anyway you like. The basic recipe dates back to medieval times when it was called Green (meaning not ripe or aged) Cheese. Now you know where the phrase "the Moon is made of green cheese" comes from! <br /><br />These cheeses are European versions of the Indian cheese called Chenna or Paneer.<br /><br />Unlike ripe or hard cheeses that require weeks to months of aging, Green or Farm cheese can be made in an afternoon. Unless you really love the stuff, have a large family, or are planning to feature this as part of a big dinner party, the following Quart/Liter batch is going to be plenty to experiment with. You can of course double or quadruple the recipe to use a half or whole gallon of milk.<br /><br /><b><i><span style="font-size: medium;">#1 Tasting History <br /></span></i></b>This recipe comes from Tasting History by Max Miller: http://tinyurl.com/mr4av4n8 I've made his recipes before. They are very well researched and presented. This recipe makes a fairly firm soft cheese...<br /> <br />1 Quart/Liter of Whole Milk*; sheep or goat milk is really medieval authentic</div><div style="text-align: left;">1-2 tsp Salt<br />1/8 cup of half Lemon Juice and half White Wine Vinegar<br />Optional -- herbs to flavor the cheese -- chives, dried onion and dried garlic are traditional<br />Cheesecloth<br />Colander<br />Mixing Bowl<br />Quick Read Thermometer<br />Slotted or Strainer Spoon<br /><br /><i>* Pasteurized Whole Milk is fine, but not "super pasteurized" or irradiated shelf-stable milk. You can't use any plant-based "milk" either.</i></div><div style="text-align: left;"><br />Line the colander with several layers of cheesecloth, set it on top of the mixing bowl, and set aside for the moment.<br /><br />Stir the salt into the milk, plus any optional herbs, and in a large pot bring it up to 185F (85C), stirring to prevent sticking/scalding. Keep it at that temp, for ten minutes. I used my electric soup kettle but an ordinary pot on the stovetop works just fine (see #2 below). This step kills any bacteria laying around in the pot or wherever.<br /><br />Take the pot off the heat, stir in the Lemon/Vinegar mix, cover and let it cool to room temperature (70F or so). <br /><br />During this time the proto-cheese, called Curd, is congealing from the chemical reaction with the lemon/vinegar. The remaining mostly clear liquid is called the "whey" as in the nursery rhyme "curds & whey". Whey is a superfood/probiotic and can be used for all sorts of things, so don't just discard it. <br /><br />Use a slotted or strainer spoon to transfer the curd to the cheesecloth covered colander, to drain. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUqI5ZAAMY7EvNWxjlhduzWJ6B5SHXSdIymD_M00TQP_ay3gWPiKEQ8L8pKgE9RqaU2ZlrBGKwBgD5tcbeVMCgeDCmH7alXZKC1Fc2w5spHBwQ_lLKWGDU28mPxTmGj_I9gUVq_P75t-6M42fuVOlxFKlVu2SOlZ7jjpcxWy83yZfKBU0aCEEXbOqnr34/s1600/Tasting%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1576" data-original-width="1600" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUqI5ZAAMY7EvNWxjlhduzWJ6B5SHXSdIymD_M00TQP_ay3gWPiKEQ8L8pKgE9RqaU2ZlrBGKwBgD5tcbeVMCgeDCmH7alXZKC1Fc2w5spHBwQ_lLKWGDU28mPxTmGj_I9gUVq_P75t-6M42fuVOlxFKlVu2SOlZ7jjpcxWy83yZfKBU0aCEEXbOqnr34/w400-h394/Tasting%201.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div>How long to drain? Anywhere from an hour to overnight. I drained about an hour then gathered up the cheesecloth and squeezed to remove excess. The longer you drain the firmer your final product will be. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">To flavor my batch of cheese I used 1/4 teaspoon of powdered garlic, and a finely minced 4" piece of leek greens (I keep the green from a trimmed leek frozen in a zip top for just such applications). Waste not, want not! The quart of milk -- 32 oz, made 6 ounces of cheese.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43yxnfKdXAW8uanzvaAKlq2C1I59HDjh2LhSAiYe7ZzuWOnRgse9SiOSuki03yRw7-PACivSYYp2EPfr4FAltDlHDGPlG6zJRr1XWc3M6TiSG-BdErRTzlTReQUtd7DzcqkfaE45hDOoWON84PEiNirMs7f4mj225h-ycXzVuhPdqMxetiHDMMY_4Ofs/s1600/tasting%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1600" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43yxnfKdXAW8uanzvaAKlq2C1I59HDjh2LhSAiYe7ZzuWOnRgse9SiOSuki03yRw7-PACivSYYp2EPfr4FAltDlHDGPlG6zJRr1XWc3M6TiSG-BdErRTzlTReQUtd7DzcqkfaE45hDOoWON84PEiNirMs7f4mj225h-ycXzVuhPdqMxetiHDMMY_4Ofs/s320/tasting%202.jpg" width="320" /></a></div><br /><span style="font-family: georgia; font-size: medium;"><b>#2 St. Môret French Style Green Cheese<br /></b></span><span style="color: #0000ee;"><u>http://tinyurl.com/4mv8d475</u></span> is a French blogger who calls herself <i>One Day, One Recipe </i>who us a creamier, softer Green Cheese in a French style. Same quart/liter of milk, but slightly less hassle. <br /><br />Add flavorings to the pan of milk, bring it to a boil (no thermometer hassle), then remove the pan from the heat. </div><div style="text-align: left;">Add 3 Tbsp of White Wine Vinegar, and wait about 20 minutes for the curds to form. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJ3rIIzj60PUzP8GodG3SPlwKSisE_Zxcdy0WuqRITMcWAxSQJmFJ9SEkbbnpK-TzUpNBpqNuWQ9k5QslIbx0LMAnWBOihpKUUVcWg7Q8FXc0Xpm1jLkSy-YuPtwZLtmfXmMnYxKnaFFo7RLpfcmm19lj2M8OWPeAu1dvX2MXRVmgeJZ22vu4Zuez9E8/s1600/StM%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1288" data-original-width="1600" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJ3rIIzj60PUzP8GodG3SPlwKSisE_Zxcdy0WuqRITMcWAxSQJmFJ9SEkbbnpK-TzUpNBpqNuWQ9k5QslIbx0LMAnWBOihpKUUVcWg7Q8FXc0Xpm1jLkSy-YuPtwZLtmfXmMnYxKnaFFo7RLpfcmm19lj2M8OWPeAu1dvX2MXRVmgeJZ22vu4Zuez9E8/w400-h323/StM%201.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div>Scoop and strain as in #1 above, then wring dry in a tea towel. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlT8prLDV9bOVFmj59XrdJz5t9eAmAmSUoYUWjqoOulV5Ih8i5ddVtFgIDoTScQa20K7bK2LMna79E0DVZ5SCPhtCLykDypD-v-ZIzpIEifmotU4eLuuey1DDvOTvj3aH3I0ik68I5bvhnDOlzh3pQm5JcZ9iIHVN0jHtkYotDGzVToW2bg4DblWijqbY/s1600/StM%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1329" data-original-width="1600" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlT8prLDV9bOVFmj59XrdJz5t9eAmAmSUoYUWjqoOulV5Ih8i5ddVtFgIDoTScQa20K7bK2LMna79E0DVZ5SCPhtCLykDypD-v-ZIzpIEifmotU4eLuuey1DDvOTvj3aH3I0ik68I5bvhnDOlzh3pQm5JcZ9iIHVN0jHtkYotDGzVToW2bg4DblWijqbY/w400-h333/StM%202.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div>Put the wrung-out cheese in your food processor and add a bit of salted butter (1 Tbsp in my small batch) and whirr together.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVWoPk-dAeMe6A_bQdOXnuHm-LxkCaIS3c0G47F8oKsLCqT9dwA2ytAOCt6AYmQWMLvdxPYCNEe1GgNfWHEHw2-5by9xwXjPFuRTQ-nwYB87jQfmYm2qaOasRiRLju6VvWa8u5PvWobI9OYoalCBOGAwZoUOI_sSYyic5gl8xcs6lRAV1xaorHFV6kp0/s1605/StM%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1605" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVWoPk-dAeMe6A_bQdOXnuHm-LxkCaIS3c0G47F8oKsLCqT9dwA2ytAOCt6AYmQWMLvdxPYCNEe1GgNfWHEHw2-5by9xwXjPFuRTQ-nwYB87jQfmYm2qaOasRiRLju6VvWa8u5PvWobI9OYoalCBOGAwZoUOI_sSYyic5gl8xcs6lRAV1xaorHFV6kp0/w399-h400/StM%203.jpg" width="399" /></a></div><div style="text-align: center;"><br /></div>Remove to a container. Makes about the same amount of cheese as Method#1 (surprise, surprise).<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7gvrg5l2guKEG_OTWZOUyVXu5kgj6GKGycIlasPs7__3ydw6LciKIT1JhZnLvxJ3yUfUXC7yH9M1g9LneKBSoGnNcsrPnv-b2R8zqI0DCHXr92zm2q-BK0WHAiXYSs6Cwq7TdzHPiuENEB5TQpdPqRsDtPDs-dbp8qXmxM5QM_h2b5VtCrainyu3iTsE/s1612/StMoret1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1612" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7gvrg5l2guKEG_OTWZOUyVXu5kgj6GKGycIlasPs7__3ydw6LciKIT1JhZnLvxJ3yUfUXC7yH9M1g9LneKBSoGnNcsrPnv-b2R8zqI0DCHXr92zm2q-BK0WHAiXYSs6Cwq7TdzHPiuENEB5TQpdPqRsDtPDs-dbp8qXmxM5QM_h2b5VtCrainyu3iTsE/w398-h400/StMoret1.jpg" width="398" /></a></div><div style="text-align: center;"><br /></div>I went 'wild' with the flavorings this time, and I'm much happier. I used two minced leek leaves, a whole tablespoon of garlic powder, plus a whole tablespoon of fresh cracked pepper. Now the flavors shine but don't over-power!<br /><br />I didn't have any crackers to schmear with cheese, but this toasted left-over roti made a nice <span style="font-family: georgia;">St. Môret </span>cheese and vegetable flatbread appetizer:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Q_tN8VdjVBmGQF2US54Gl3_g052GPgSOu2Wt3hwkYkFSpBYasXi9-oxlaMY8keZp9qp5IHW5YDaCGSSoeE2gjE0BM69bHB7E39y_ij7MW36vQMUvH2R-GwsG6Hza75MKHzIHV_J86FAs0oS_qKQ0MFF46O8t-6CdClNGu7yAhB7DBUFlQz_xv5yuMEo/s1600/StM%204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1385" data-original-width="1600" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Q_tN8VdjVBmGQF2US54Gl3_g052GPgSOu2Wt3hwkYkFSpBYasXi9-oxlaMY8keZp9qp5IHW5YDaCGSSoeE2gjE0BM69bHB7E39y_ij7MW36vQMUvH2R-GwsG6Hza75MKHzIHV_J86FAs0oS_qKQ0MFF46O8t-6CdClNGu7yAhB7DBUFlQz_xv5yuMEo/w400-h346/StM%204.jpg" width="400" /></a></div><br /><div style="text-align: center;"><br /></div></div><div style="text-align: left;"><div style="text-align: center;"><br /></div><br /><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div></div><br /></div>Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.com0tag:blogger.com,1999:blog-3881407592155190379.post-22414833998213834922024-01-14T13:11:00.000-05:002024-01-14T13:11:25.343-05:00Square Sausage?, Beer Biscuits, Mincemeat, Pasta all'Assassina<p><span style="font-size: x-large;"><b>Square Sausage?<br /></b></span>Square Sausage or Lorne is a Scottish invention that does not use the usual gut or artificial tubular sausage casing. Instead the meat mixture is packed in a bread loaf tin, partially frozen, then sliced and separated by parchment or other waxed paper before being frozen for storage.<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexaM5GxLVYBWGEceGQHRAQSYJgIiIBgi0ci3CMwgiSVxuerLV3crvZLlCTeID3GSz6csci4ZQTZD0hZtegSBtnSnx-Sj9p-P24iYzlr5wVCmXEHxji_X6roKyK2kyTcw0Ogzw-1tt0MWSrblSLO-YhV1npF73TPSiWV3Af6YVe9zhZPD3Abq8o-4yxEI/s1600/Lorne5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1343" data-original-width="1600" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexaM5GxLVYBWGEceGQHRAQSYJgIiIBgi0ci3CMwgiSVxuerLV3crvZLlCTeID3GSz6csci4ZQTZD0hZtegSBtnSnx-Sj9p-P24iYzlr5wVCmXEHxji_X6roKyK2kyTcw0Ogzw-1tt0MWSrblSLO-YhV1npF73TPSiWV3Af6YVe9zhZPD3Abq8o-4yxEI/w400-h336/Lorne5.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div>1 lb Ground Beef (mince as it's called in the UK)<br />1 lb Ground Pork (pork mince)<br />1-1/2 cup Bread Crumbs -- I used Panko, but any breadcrumb will work just fine<br />1/2 tsp Salt<br />1 tsp fresh ground Black Pepper<br />1-1/2 tsp ground Coriander<br />1/2 tsp fresh ground Nutmeg<br />1/2 tsp Mace<br />1/2cup cold Water<br /><br />Combine everything with your Mark I Mixer (hands) and a spatula, mixing and "smushing" things together into a coherent mass. Chill in the fridge while you prep the loaf pan.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv_H5cmJKHm6-ZRGK-6L7odEOHsg7XBluyuDGDSBEfDgKpL4REq4JS42Ff3G8dTglgtI79OUOkJ_z6haUmurCE5gByVDzyqqv83VN02KAlk8kwDY-E8eKZ5x-FoqMu3FaHXlYcB-OSkbT1khTVX88HszhvATYwCAfsEwjXzSdKXLuMPzKjyGh5Fie7pr4/s1600/Lorne1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1454" data-original-width="1600" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv_H5cmJKHm6-ZRGK-6L7odEOHsg7XBluyuDGDSBEfDgKpL4REq4JS42Ff3G8dTglgtI79OUOkJ_z6haUmurCE5gByVDzyqqv83VN02KAlk8kwDY-E8eKZ5x-FoqMu3FaHXlYcB-OSkbT1khTVX88HszhvATYwCAfsEwjXzSdKXLuMPzKjyGh5Fie7pr4/w400-h364/Lorne1.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div>Line the loaf pan or similar container with a single strip of parchment or "baking paper" across the long side. You can use an empty waxed quart milk carton for the pan and you won't need the parchment. If you're really into square sausage you could easily make a square form out of thin wood and seal it with a food-grade sealer. Since the sausage isn't cooked until later, as long as the form's surfaces were covered with parchment, waxed paper, or cling film it would certainly be food safe.<p></p><p>Pack the mixture densely into your pan or container, ensuring you get in packed well into the corners. If you really get into making Lorne you can hunt for (or even make) a container that will give you a more square than rectangular shape for the batch size you make. But needs must as they say. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9r3jDFfP68d2TOsQat9nRUE8vk0FliCCowLpN-Ya2KaF7GSmQpF_GvLyzjTMtvwRx5AIQbFpWplcL5OmvN9AKBF2Vy2GSohr9irAWYp2iDE0Ri7e4L3PWiS75oQM8rGx5nDKKJS2U_8fDbUTPGFYmSm70fZ6r2Z0hF7BbZtiI8MTv0S_LTCe1o014L4k/s1600/Lorne2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1047" data-original-width="1600" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9r3jDFfP68d2TOsQat9nRUE8vk0FliCCowLpN-Ya2KaF7GSmQpF_GvLyzjTMtvwRx5AIQbFpWplcL5OmvN9AKBF2Vy2GSohr9irAWYp2iDE0Ri7e4L3PWiS75oQM8rGx5nDKKJS2U_8fDbUTPGFYmSm70fZ6r2Z0hF7BbZtiI8MTv0S_LTCe1o014L4k/w400-h261/Lorne2.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div> Cover the filled container with cling film and freeze it for 3-4 hours. Then remove from the container and slice into 1/2" thick squares/rectangles. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyIJOjpNBS0K8rz3CIjGcXY-uYCIpDJWVD1r9jcINNLG2fUq-2-QpeKM4WraRKIUAWr4y0eCPjuYb633AVd4s1C-ZKFi9862DcF7yX-wHZCUgblDkrLOztZ_Q9CbMoxfiL3vfr7OHci7pvclnhklheQXBWEMl4hSB0-WzsGVjQcfBB0fIqmwTaZmfgFCY/s2036/Lorne3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2036" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyIJOjpNBS0K8rz3CIjGcXY-uYCIpDJWVD1r9jcINNLG2fUq-2-QpeKM4WraRKIUAWr4y0eCPjuYb633AVd4s1C-ZKFi9862DcF7yX-wHZCUgblDkrLOztZ_Q9CbMoxfiL3vfr7OHci7pvclnhklheQXBWEMl4hSB0-WzsGVjQcfBB0fIqmwTaZmfgFCY/w314-h400/Lorne3.jpg" width="314" /></a></div><div style="text-align: center;"><br /></div>I used my bread slicer to get nice even slices. The recipe made 16 slices. I cut a few slices and separated them with parchment, then froze the mixture again for awhile and repeated the process until everything was sliced and frozen for the last time.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7sr_PWhyphenhyphenA3t6kKbQQhvyzMNDS1zYgo2Nnx3nlWHbNdAO8wOMXj6R2128pW2ySs2TcP1n4XZQBs3CY_RTax4Julp4zvsN9TqxVHBnbAhaFXnbfkjIIuX49Zd2BgTKieBPq-OJYL0XbBntJnjFGrlSc6nzm5k6T8ykaXB04-zwUcnM8C6ormaovxkJzpcA/s1600/Lorne4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1196" data-original-width="1600" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7sr_PWhyphenhyphenA3t6kKbQQhvyzMNDS1zYgo2Nnx3nlWHbNdAO8wOMXj6R2128pW2ySs2TcP1n4XZQBs3CY_RTax4Julp4zvsN9TqxVHBnbAhaFXnbfkjIIuX49Zd2BgTKieBPq-OJYL0XbBntJnjFGrlSc6nzm5k6T8ykaXB04-zwUcnM8C6ormaovxkJzpcA/w400-h299/Lorne4.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div>Fry your thawed Lorne for 5-6 minutes per side in just a splash of oil or butter, and serve as a rissole, on a bun/roll/bap/stottie cake, or even as a Square Taco:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb4pA3J9DNin2qZYu3bMU3RLhJ7Sul84sY9zo8wn_Mba2l0Gqx2ZjtPdnlAW602u-zDjoFl6ccwdD7-GIlFmDMgPp9aHJq8B4pDO-N4xDJJMdVK6SHl6hRhPY9_NWJ04Mjuop5lsOSoIGaNOquvEWSqlcUIq1Z65Jy8bZOix0cwzteYxy7cGUrpG8LVlY/s1600/square%20taco.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1353" data-original-width="1600" height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb4pA3J9DNin2qZYu3bMU3RLhJ7Sul84sY9zo8wn_Mba2l0Gqx2ZjtPdnlAW602u-zDjoFl6ccwdD7-GIlFmDMgPp9aHJq8B4pDO-N4xDJJMdVK6SHl6hRhPY9_NWJ04Mjuop5lsOSoIGaNOquvEWSqlcUIq1Z65Jy8bZOix0cwzteYxy7cGUrpG8LVlY/w400-h339/square%20taco.jpg" width="400" /></a></div><br /><span><b><span style="font-size: medium;">(Ginger) </span><span style="font-size: x-large;">Beer Biscuits</span><br /></b></span>I haven't made Beer Bread/Biscuits in a long time with real beer or any other kind of carbonated beverage. But I wanted some buns/biscuits to go with my Square Sausage. This is it -- 3-ingedients simple, and <i>very </i>tasty. Makes 5-6 biscuits 3" in diameter.<br /><br />2-1/2 cups Self Rising Flour plus more for kneading<br />1/2 cup Plain Skyr or Greek Yogurt<br />1/2 cup Beer, Ginger Beer or even Lemon-Lime Soda<br /><br />Fold everything together into a shaggy sort of dough. Flour your work surface, then dump the dough out and start folding/kneading it into a normal sort of biscuit/scone dough and pat out about 3/4" thick. Use a 3" biscuit cutter to cut your biscuits and put them on a parchment covered baking sheet. Re-knead and repeat until you get 5 or 6 nice biscuits.<br /><br />Bake at 425F for 15 minutes, until, GB&D. Slice open and slather with butter, or insert a slice of fried square sausage and some brown sauce or whatever other condiments you choose. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3s0D1uujOVomySnisRokE2pddcMg7TccssiaiCW_tk0IjGAle8h0RtQtoJcZ2CEvi3I3P1glnNQ88UnmHza9Bsx6hMUy8LDbAgcZOHpV5_5RXaDfG4hFO9klTfzmQuzIIkZPwhpz22RgSF3XXF7leGMT-xd8ooe8fjqwPT_ZGgQIqpvkUMjbWao1Tj0/s1600/biscuits.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1086" data-original-width="1600" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3s0D1uujOVomySnisRokE2pddcMg7TccssiaiCW_tk0IjGAle8h0RtQtoJcZ2CEvi3I3P1glnNQ88UnmHza9Bsx6hMUy8LDbAgcZOHpV5_5RXaDfG4hFO9klTfzmQuzIIkZPwhpz22RgSF3XXF7leGMT-xd8ooe8fjqwPT_ZGgQIqpvkUMjbWao1Tj0/w400-h271/biscuits.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div>Perfect as a breakfast biscuit sandwich or with sausage gravy; or serve with sides as a lunch or dinner. <br /><br /><br /><b><span style="font-size: x-large;">Mincemeat<br /></span></b>This past holiday, mincemeat was almost impossible to find in my entire metro area. Tio make my mince pies/tarts for Christmas I had to order some on-line. Not a bad solution... until I looked at the cost. Then I looked for a recipe to make my own. About the same cost for ingredients/ jars, plus I get to tweak the recipe with my own ingredients, and "mature" it in screw top jars in the fridge (along side the Christmas Pudding) for the next 10 months...<br /><br /><i>Spice Blend<br /></i>1 teaspoon each: ground cinnamon, clove, ginger, nutmeg and allspice. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjogDp_Nse-Lt4uGohfNYYx7Ux7_jfzsFrbv_LeAc5VjsSyRhEHP8R43X2otwTomh4o16Rj1tXvhUdtEyxRF6iVwL09VC6NFLEcivZERIidl0wGDnPe2z4svYT4jv0DPAy2OpsAZsgKgSL2p44E0VsMCFlejZ7Owas1o_l1prcSJOuPG0bZgF_hjZuMF3s/s1600/Mince2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1565" data-original-width="1600" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjogDp_Nse-Lt4uGohfNYYx7Ux7_jfzsFrbv_LeAc5VjsSyRhEHP8R43X2otwTomh4o16Rj1tXvhUdtEyxRF6iVwL09VC6NFLEcivZERIidl0wGDnPe2z4svYT4jv0DPAy2OpsAZsgKgSL2p44E0VsMCFlejZ7Owas1o_l1prcSJOuPG0bZgF_hjZuMF3s/w400-h391/Mince2.jpg" width="400" /></a></div><i>Ingredients</i><br />2 Granny Smith Apples, chopped fine<br />1+ cup Dark Brown Sugar<br />1/2 cup each:<br />Dried Cranberries<br />Sultanas (golden raisins)<br />Dark Raisins<br />Candied Orange Peel<br />Candied Ginger <br />Vodka Infused Cranberries -- homemade with 1 cup vodka and 1/2 cup dried berries<br />Chopped Whole Almonds -- not slivered<br />Bottom-shelf Brandy -- not the really good stuff<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3AjhuccG40IvL_InjJucp7gQUKcnTPI_ekrsuo27WAnjzWiGJDHZDguC2FAS66OQsZInhcRXX2lDyj7NystLSfMupYBf3Jk3lidR2pZrsh9TPVXD6r8je5YGXqrmUTuQfg4Y9ePOaQJQNFK4-0_LYLwWmcWzXlWO5a7m9XtqDTerS-RCMINQZEWf49q0/s1739/Mince1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1739" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3AjhuccG40IvL_InjJucp7gQUKcnTPI_ekrsuo27WAnjzWiGJDHZDguC2FAS66OQsZInhcRXX2lDyj7NystLSfMupYBf3Jk3lidR2pZrsh9TPVXD6r8je5YGXqrmUTuQfg4Y9ePOaQJQNFK4-0_LYLwWmcWzXlWO5a7m9XtqDTerS-RCMINQZEWf49q0/w368-h400/Mince1.jpg" width="368" /></a></div>Put it all in a large pot with 1-1/2 cups water and a half cup of butter or Olivio. Bring to a boil and simmer about 30 minutes until the butter melts and the apples have gone tender and most of the liquid has cooked off. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbdOB4lfrZXUaFoD_Ie2JZjrwtnJjGwatAOqc7B_Br7-5nkmT6aBwX10Dw6bEFxZwTBrlGlrM2ZFjU9VAU5a3Q5rW2vpQtXXBPg6qIndcF2h40IkmdlJMhMvVwaQUj-QXhM7OM780s4qUUjF-gahhT_sVCR4FL0LY-EfnAWAe38l-wokcJnqaJc8UjJ4s/s1686/Mince3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1686" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbdOB4lfrZXUaFoD_Ie2JZjrwtnJjGwatAOqc7B_Br7-5nkmT6aBwX10Dw6bEFxZwTBrlGlrM2ZFjU9VAU5a3Q5rW2vpQtXXBPg6qIndcF2h40IkmdlJMhMvVwaQUj-QXhM7OM780s4qUUjF-gahhT_sVCR4FL0LY-EfnAWAe38l-wokcJnqaJc8UjJ4s/w380-h400/Mince3.jpg" width="380" /></a></div>Remove from the heat and cool for a bit before spooning into screw top jars. Seal the jars and store in the fridge for at least 6 month to "mature". The recipe makes about 5 cups of mincemeat. More than enough for two dozen mince mini-pies and a rustic tart this holiday season...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCtgKn3MXv9Idai8M1y5p0uRKOC3khtZzeyVVQ17xaYj3ZOI4xoYxOOKsYok3O7UUtDqKrlrT8kJLdZOk_jfkJM6HgABquRSEOla_3JDqM00aBBWT6j93c9w15zfrXey1dFD8x4n5H2w6ehpXnIWxBkEu6mg0SRPFW8-q9iyUHnWo2PcU-YfowyMNc0kI/s1624/mince4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1624" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCtgKn3MXv9Idai8M1y5p0uRKOC3khtZzeyVVQ17xaYj3ZOI4xoYxOOKsYok3O7UUtDqKrlrT8kJLdZOk_jfkJM6HgABquRSEOla_3JDqM00aBBWT6j93c9w15zfrXey1dFD8x4n5H2w6ehpXnIWxBkEu6mg0SRPFW8-q9iyUHnWo2PcU-YfowyMNc0kI/w394-h400/mince4.jpg" width="394" /></a></div><div style="text-align: center;"><br /></div><br /><b><span style="font-size: x-large;">Pasta</span></b><span color="rgba(0, 0, 0, 0.95)" style="background-color: white;"><span style="font-family: georgia; font-size: x-large;"><b> all'Assassina </b></span></span><b><span style="font-size: x-large;"><br /></span></b>In Puglia, Italy they make a dish called Spag<span style="font-family: georgia;">hetti<span color="rgba(0, 0, 0, 0.95)" style="background-color: white;"> all'Assassina where the pasta is cooked in the sauce in the same way rice is cooked in a risotto by adding a bit of liquid/sauce at a time. My version uses shaped pasta cooked in a rustic sauce with vegetables added as everything cooks together. <br /></span></span><br />1 box (8 oz) shaped Pasta -- I used gluten-free Pagoda shaped pasta<br />Yellow Tomatoes<br />Celery<br />Red Onion<br />Artichoke Hearts<br />Mushrooms<br />Kalamata Olives or other special olives not the usual black/green ones<br />Zucchini<br />Bell Peppers<br />3-4 cups Vegetable Broth -- I used herbed water with a mixture of Italian herbs and spices<br />Additional Italian herbs and spices like Red Pepper flakes and minced garlic<br />Shaved Parmesan -- not the grated stuff in the tube...<br /><br />Chop the tomatoes and add them and their juices to a splash of oil in a large skillet. Add the fine chopped celery and diced onion and cook until the tomatoes are falling apart.<br /><br />Now add about 2 cups of broth, the pasta, and additional Italian herbs and spices and bring to a low boil/simmer. Cover.<br /><br />Gradually add the rest of your ingredients in longest-to-fastest cooking order, covering and cooking between additions in ten minute segments, checking the liquid level and adding additional broth/water as needed. <br /><br />When everything is done, transfer to a serving dish and top with shaved Parmesan. Serve "family style" where folks can spoon up what they want, along with garlic bread...<p></p><p><br /><br /><br /><br /></p>Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.com0tag:blogger.com,1999:blog-3881407592155190379.post-84773392571627275112024-01-09T10:18:00.000-05:002024-01-09T10:18:46.663-05:00New Years Soup, Creamy Mushroom-Chestnut Soup, Zoodles, Stuffed Globe<p><b><span style="font-size: x-large;"> New Year's Soup<br /></span></b>Some folks eat blackeyed-peas for New Years. Others have Collard Greens. This recipe combines thosee two with carrots, celery and zucchini as well as some Mediterranean spices for a healthy start to the New Year (or any time).<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR9KYAUsB-TxUk2z4EW4Ov2-Ay-gmeVlWEUIh9ljLaZvErkhHd3O2Py3fFZ3oSKNRgmHSkHGTiL3kqdTpUzf32sjFqTSEz8FHPQyzeXKucnX1E8CjyNJXUmmtcxaQHdv-OEo876Nk2Nsce2_awB1iKBAh7VPqovjzN9PdJYgfT-Qf744Ar83K5kn5apsA/s1600/NY%20Soup.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1481" data-original-width="1600" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR9KYAUsB-TxUk2z4EW4Ov2-Ay-gmeVlWEUIh9ljLaZvErkhHd3O2Py3fFZ3oSKNRgmHSkHGTiL3kqdTpUzf32sjFqTSEz8FHPQyzeXKucnX1E8CjyNJXUmmtcxaQHdv-OEo876Nk2Nsce2_awB1iKBAh7VPqovjzN9PdJYgfT-Qf744Ar83K5kn5apsA/w400-h370/NY%20Soup.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div>2 Leeks, trimmed, sliced and rinsed. Freeze the tops to add to other soups!<br />1 cup chopped Celery<br />1 cup chopped Carrots<br />3 cloves Garlic, minced<br />6 cups Vegetable Broth or water with 2-3 Tbsp assorted herbs<br />3 cups Black-eyed Peas<br />1 medium Zucchini cut lengthwise then cut into 1/2" slices<br />2-3 tsp Italian Seasoning (I like Old Thompson Everything Italian<span style="font-size: xx-small;">tm</span>)<br />3/4 tsp Paprika<br />1/2 tsp Red Pepper flakes<br />1-2 Tbsp Red Wine Vinegar to finish<br /><br />Cook the mirepoix (celery, leeks and carrots) in a splash of oil for 5 minutes or so.<br />Add the next 7 ingredients (through Red Pepper), bring to a boil, reduce heat and simmer for 20 minutes or so, until things are tender.<br /><br />Add the vinegar and stir to combine. Serve with crusty bread and butter.<br /><br /><br /><b><span style="font-size: x-large;">Creamy Mushroom-Chestnut Soup<br /></span></b>I had some packaged, peeled/cooked Chestnuts, and this Turkish-influenced soup sounded like the perfect place to use them...<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXT8GKBB8BDrA1d5NOyu2BGk94zQfMQk7GV_vRhtw-a1QSEaTjfMQjfEiDCBLh5y22qPWV4OXi61hvCGVepFd2EICw-LRdGPW2AE7OE9xIR5c1LqaJVTlNSoYjok9San7kRr3oimY19IGddPFsvMlUC5UFqcMcYrS8X2gtvFtnvD4DXOJe_JO8WqJIeg/s1764/Mushroom.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1764" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXT8GKBB8BDrA1d5NOyu2BGk94zQfMQk7GV_vRhtw-a1QSEaTjfMQjfEiDCBLh5y22qPWV4OXi61hvCGVepFd2EICw-LRdGPW2AE7OE9xIR5c1LqaJVTlNSoYjok9San7kRr3oimY19IGddPFsvMlUC5UFqcMcYrS8X2gtvFtnvD4DXOJe_JO8WqJIeg/s320/Mushroom.jpg" width="290" /></a></div><p>1 large Sweet Onion, diced<br />1-2 tsp Baharat or Ottoman Spice blend<br />1 tsp Za'Atar spice blend<br />8-12 oz peeled, cooked chestnuts, sliced<br />10-12 oz assorted sliced Mushrooms<br />5 cup Vegetable Broth or water with 1-2 Tbsp mixed herbs (my personal choice)<br />3/4-1 cup plain Skyr or Greek yoghurt<br /><br />In a large skillet saute the mushrooms in a splash of oil and if you like, a few drops of Liquid Smoke<span style="font-size: xx-small;">tm</span> or toasted sesame oil. Reserve.<br /><br />In your soup pot, saute the onion in a splash of oil until they start to soften. Add the Baharat or other Turkish spice blend and cook another minute or three.<br /><br />Add half the broth/water and the Chestnuts. Cook for 5 minutes, then add the rest of the liquid and the mushrooms. Cook for 10 minutes.<br /><br />Add the dairy and stir well to combine. Cook another 10 minutes. If desired, you can add some bread crumbs to thicken a bit. Serve with a nice crusty bread.<br /><br /><br /><span style="font-size: x-large;"><b>Zoodles<br /></b></span>Here's a bit of a blast from the past -- zucchini spiralized into noodles! With a rustic yellow tomato sauce with onion, bell pepper, and even more zucchini. I only have a manual spiralizer that Sally got me a few years back to see whether the veggies-turned-noodles was a good idea. Haven't needed one with a hand crank even. I use it a few times a year, and I did have this big, firm zuccini from the Farmer's Market...<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMkpJoWQV94XL6AJDf2n_raJoQNXUkgCH-Wx6Gji2jHv8wv_euE2syY_AO7lykSy7vCNbTIEJa_3RD0X-2SV3Xh9Fq_85jGX2KKht6POedou_xrfQriSAk4rUYsfvXibT-Z8ezAKnQTBkowy33fA-yFc5dgnOJIWlweJfaEoqRAxFQ6nVdx8o_rZoU-Q/s1600/zoodle%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1388" data-original-width="1600" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMkpJoWQV94XL6AJDf2n_raJoQNXUkgCH-Wx6Gji2jHv8wv_euE2syY_AO7lykSy7vCNbTIEJa_3RD0X-2SV3Xh9Fq_85jGX2KKht6POedou_xrfQriSAk4rUYsfvXibT-Z8ezAKnQTBkowy33fA-yFc5dgnOJIWlweJfaEoqRAxFQ6nVdx8o_rZoU-Q/w400-h348/zoodle%201.jpg" width="400" /></a><br /><br /><div style="text-align: left;">Spiralize the zucchini and reserve. Then start the sauce with chopped tomatoes, celery, onion and carrots saute-ing in a splash of oil along with any other veg. As the tomatoes and onion soften, add a cup or so of water, Italian seasoning of your choice, and the zoodles. Gently stir everything together and cook another few minutes until the zoodles are tender. Then plate with some nice bread on the side:<br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii37I5IR6sR779XvN7hVDmUY14Oji_hnWa3g-pF0dVqnMe_3L3uhzYNo3jKtmLcjItqDSV_fP9ZsdL0rRDk6NM9VBnK6znkiKaBDNKV-TEAY5SLZCPeLU8vJMz7wkuXIh3VjUHd4-EepUV0rrex6gY-rEp6kWLBzPfMzGxdl9WEmiW8nekY27wfELto4s/s1600/zoodle%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1399" data-original-width="1600" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii37I5IR6sR779XvN7hVDmUY14Oji_hnWa3g-pF0dVqnMe_3L3uhzYNo3jKtmLcjItqDSV_fP9ZsdL0rRDk6NM9VBnK6znkiKaBDNKV-TEAY5SLZCPeLU8vJMz7wkuXIh3VjUHd4-EepUV0rrex6gY-rEp6kWLBzPfMzGxdl9WEmiW8nekY27wfELto4s/w400-h350/zoodle%202.jpg" width="400" /></a></div><br /><div style="text-align: center;"><br /></div><span style="font-size: x-large;"><b>Stuffed Globe<br /></b></span>Globe eggplant/aubergine are a more or less standard offering at the Farmer's Market this time of year. and I chose a nice big one to stuff -- about 9" in diameter.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJovCrd_Cq0BnJxZ1bixIy8V5zY_09N2IAG7Hz5fK_1VmaRi0Ov6wA14CH92I1jBHO_DHONWRWa-nDWf1WqbUirMD08VlhXZyRYalCw8pHL0Omm5_FGu2NmlWRNkQVsBpi36mD92DAXsC9S0zPPAyClrZtODL3E7UAkYiU3BWeq4q0RCeSgpJUQGmeS8/s1600/globe1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1472" data-original-width="1600" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJovCrd_Cq0BnJxZ1bixIy8V5zY_09N2IAG7Hz5fK_1VmaRi0Ov6wA14CH92I1jBHO_DHONWRWa-nDWf1WqbUirMD08VlhXZyRYalCw8pHL0Omm5_FGu2NmlWRNkQVsBpi36mD92DAXsC9S0zPPAyClrZtODL3E7UAkYiU3BWeq4q0RCeSgpJUQGmeS8/w400-h368/globe1.jpg" width="400" /></a></div>Slice the globe from pole to pole, and using a sharp knife and spoon, remove the 'guts' of the eggplant, leaving about a 1/4" of 'meat' on the shell.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrmtPQ_wy_l4gBP16Ar0jAFtqqOvDLNfFrXtKmLuilK1zcSYP-A8PZhNRJOWGAqC__4HcxMjmPhRqolruQbT7Ofe_jv6FSHjB3p_u6jmT-ieHqj8UkH37weHuUEdBWUNjg9OmiUnOjXjD3h4BhZR0XVqDeXYKUkkT1OtgRrX-3KZnH0KpdLctZPpC3Q2M/s1600/globe2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="948" data-original-width="1600" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrmtPQ_wy_l4gBP16Ar0jAFtqqOvDLNfFrXtKmLuilK1zcSYP-A8PZhNRJOWGAqC__4HcxMjmPhRqolruQbT7Ofe_jv6FSHjB3p_u6jmT-ieHqj8UkH37weHuUEdBWUNjg9OmiUnOjXjD3h4BhZR0XVqDeXYKUkkT1OtgRrX-3KZnH0KpdLctZPpC3Q2M/w400-h238/globe2.jpg" width="400" /></a></div><br /><div style="text-align: left;">Chop of the removed meat and start to saute it with some onion, mushrooms, bell peppers, celery -- whatever veg you like. Add some seasoning to taste too -- Italian/Mediterranean or Taco seasoning work well here.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3n6jPbFWwHUpZqJb4GIUIovZP_Ii5xRchbb6KOV06OjOpvRzTVgFir1uMAUn31RLXrgkXctHByFfdGgPRFuaXpsuf_-_CnGlhzCX7cS6anDkHvYXBZZZAi_GVUU9nUF6fTddXrzRmKLD-D9LqtANv7aK0xrNo8Vj8uz3MRn1Ny6NqyTQT1xHYmQLh3I4/s1829/globe3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1829" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3n6jPbFWwHUpZqJb4GIUIovZP_Ii5xRchbb6KOV06OjOpvRzTVgFir1uMAUn31RLXrgkXctHByFfdGgPRFuaXpsuf_-_CnGlhzCX7cS6anDkHvYXBZZZAi_GVUU9nUF6fTddXrzRmKLD-D9LqtANv7aK0xrNo8Vj8uz3MRn1Ny6NqyTQT1xHYmQLh3I4/w350-h400/globe3.jpg" width="350" /></a></div><br /><div style="text-align: left;">Add a can of tuna, or some peeled and chopped shrimp or faux meat -- or not-- and some water, and keep cooking until the eggplant is soft and the vegetables/meat tender. Add a cup or so of Panko and some grated Parmesan to soak up the juices and help bind things together.<br /><br />Mound the filling into the half-globes and pack in down. Top with shredded cheese and bake for about 30 minutes at 375F until the cheese on top is nicely melted. This huge globe actually made two meals for the two of us!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvex3HotUoeUUgC1ClIyYhvD3Z3kfmyKfP6uev7TBmgIxk1PfRktkKrXSJsdRnkv7NG4BhIv3KpXYuBbbHW5Fmrn2Q8j7vhMqbyqaJ9k6A7xENJfQsyrRdUqjctDDRoIOhIRFufUsj8gMBRWPLkFLs31KF2JRl59Bkzs0iOFe5UujhHJIzMacBxEGe_vo/s1600/globe%204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1565" data-original-width="1600" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvex3HotUoeUUgC1ClIyYhvD3Z3kfmyKfP6uev7TBmgIxk1PfRktkKrXSJsdRnkv7NG4BhIv3KpXYuBbbHW5Fmrn2Q8j7vhMqbyqaJ9k6A7xENJfQsyrRdUqjctDDRoIOhIRFufUsj8gMBRWPLkFLs31KF2JRl59Bkzs0iOFe5UujhHJIzMacBxEGe_vo/w400-h391/globe%204.jpg" width="400" /></a></div><br /><div style="text-align: center;"><br /></div></div><div style="text-align: center;"><br /></div><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><br /></div><br /><br /><br /><p></p><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><p></p>Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.com0tag:blogger.com,1999:blog-3881407592155190379.post-91523720939272514842023-12-28T18:07:00.000-05:002023-12-28T18:07:16.073-05:00Biscotti x 2, Chopped Bean Salad, Sprout Curry<p><span style="font-family: georgia;"><b><span style="font-size: x-large;"> Cranberry-Orange Biscotti<br /></span></b>First time I've ever made Biscotti! I've eaten my share, but never for some reason made any. Sally passed me this F0K recipe which hardly needed tweaking! I did make a couple of substitutions (noted below) so I could make them with what I had... Easy-peasy -- I'll be making more of these!<br /><br /></span></p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwj1M3fdhZulVNH7XRTMRGj_APgyLQWOyC1Bmxx2fOg8UWFRvusYT7fypylp7xrRK25SBFgn8Rxb2QH-f5fLR6ApCwN7ek__3HUWxvMwVlgkWKxRg3AVPUAGzM3UMHXiGNLP_hTRF6SEky3PINeo0TvPKRxq7yMAln0ZTRiAn1FiemFVJg5KF3MbOv2M/s1600/Biscotti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1301" data-original-width="1600" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwj1M3fdhZulVNH7XRTMRGj_APgyLQWOyC1Bmxx2fOg8UWFRvusYT7fypylp7xrRK25SBFgn8Rxb2QH-f5fLR6ApCwN7ek__3HUWxvMwVlgkWKxRg3AVPUAGzM3UMHXiGNLP_hTRF6SEky3PINeo0TvPKRxq7yMAln0ZTRiAn1FiemFVJg5KF3MbOv2M/w400-h325/Biscotti.jpg" width="400" /></span></a></div><p><span style="font-family: georgia;">1/3 cup Orange Juice -- I used 1/3 cup water and 3 Tbsp frozen OJ Concentrate<br />2 Tbsp Flax Meal (flax seeds + spice grinder = Flax Meal)<br />3/4 cup Sugar<br />1/4 cup Unsweetened Applesauce<br />1/4 cup Almond Butter -- I used 1/4 cup Almond Flour + 1 Tbsp water to make a paste<br />1 tsp Vanilla Extract<br />1-2/3 cup Whole Wheat Flour<br />2 Tbsp Cornstarch<br />2 tsp Baking Powder<br />1/2 tsp Allspice powder<br />pinch Salt<br />3/4 cup Craisins</span></p><span style="font-family: georgia;">Parchment line a baking sheet. Preheat oven to 350F. I used my Ninja Flip (tm) Airfryer-Oven.<br /><br />Whisk together in a bowl the flax meal and OJ, until frothy. <br />Whisk in the sugar, applesauce, almond butter, and vanilla. <br />Stir in the flour, cornstarch, baking powder, allspice and salt. Mix the dough thoroughly. <br />Fold/knead in the craisins.<br /><br />With a wet spatula, spread the dough out on the parchment, into a 3-4" wide rectangle about 12" long. Bake @350F for 26-28 minutes until risen and lightly browned. Cool for 30 minutes.<br /><br />Using a long Chef's knife, cut the bake into 1/2" wide strips 3-4" long. Lay them one their sides on the parchmented tray. Bake again for 5-6 minutes, flip them over and bake the other side for 5-6 minutes. Cool on the tray for 20 minutes before transferring to a cooling rack to come to room temperature. <br /><br /><br /><b><span style="font-size: x-large;">GF Almond Flour Biscotti<br /></span></b>Our friend Toni needs gluten-free baked goods and asked if I knew a recipe. I found this for h<span>er and tweaked it a bit:<br /></span></span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwj1M3fdhZulVNH7XRTMRGj_APgyLQWOyC1Bmxx2fOg8UWFRvusYT7fypylp7xrRK25SBFgn8Rxb2QH-f5fLR6ApCwN7ek__3HUWxvMwVlgkWKxRg3AVPUAGzM3UMHXiGNLP_hTRF6SEky3PINeo0TvPKRxq7yMAln0ZTRiAn1FiemFVJg5KF3MbOv2M/s1600/Biscotti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1301" data-original-width="1600" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwj1M3fdhZulVNH7XRTMRGj_APgyLQWOyC1Bmxx2fOg8UWFRvusYT7fypylp7xrRK25SBFgn8Rxb2QH-f5fLR6ApCwN7ek__3HUWxvMwVlgkWKxRg3AVPUAGzM3UMHXiGNLP_hTRF6SEky3PINeo0TvPKRxq7yMAln0ZTRiAn1FiemFVJg5KF3MbOv2M/w400-h325/Biscotti.jpg" width="400" /></span></a></div><span style="font-family: georgia;"><br /></span><div dir="auto" style="background-color: white; color: #222222;"><span style="font-family: georgia;">2 cups Almond Flour</span></div><div dir="auto" style="background-color: white; color: #222222;"><span style="font-family: georgia;">1/4 tsp Salt</span></div><div dir="auto" style="background-color: white; color: #222222;"><span style="font-family: georgia;">1/4 tsp Baking Soda</span></div><div dir="auto" style="background-color: white; color: #222222;"><span style="font-family: georgia;">1/2 cup unsweetened Applesauce</span></div><div dir="auto" style="background-color: white; color: #222222;"><span style="font-family: georgia;">1/4 cup Honey<br />1 tsp Orange Extract</span></div><div dir="auto" style="background-color: white; color: #222222;"><span style="font-family: georgia;">2 tsp Orange Zest</span></div><div dir="auto" style="background-color: white; color: #222222;"><span style="font-family: georgia;">1/4 cup dried Fruit (raisins, cranberries, any dried fruit you like</span></div><div dir="auto" style="background-color: white; color: #222222;"><span style="font-family: georgia;"><span>1/8 cup flaked Almonds</span><br /><span><br />In bowl stir together the almond flour, salt and baking soda. Add the honey, extract and </span><span>zest and stir to combine into a ball. F</span><span>old in the fruit and nuts.</span></span><div dir="auto"><span style="font-family: georgia;"><br /></span></div><div dir="auto"><span style="font-family: georgia;">With a wet spatula, form the dough into a rectangular 'patty' about 12" long and 4" wide on a parchment paper lined baking sheet.</span></div><div dir="auto"><span style="font-family: georgia;"><br /></span></div><div dir="auto"><span style="font-family: georgia;">Bake at 350°F for 25 minutes, remove from oven and cool for 25-30 minutes. Slice into 1/2" thick sticks. Lay them on their side on the parchment tray and bake again, 5-6 minutes per side, until nicely browned. Cool again before storing in a tight container in the fridge.</span></div></div><p><span style="font-family: georgia;"><br /><span style="font-size: x-large;"><b>Chopped Bean Salad<br /></b></span>Part Five-Bean Salad, part Chopped Salad. Sally wanted a vegetarian salad with lots of plant protein; and this is what I came up with.<br /><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAX13yOaWKYWK5vLLbYRv9dWF38HEyGvNth97xMY5_nrnGzqY5n14QSR9rN4MIppYQxvnNtEvYq8-JCyCjXnmGKKDEtMFJERQWUP1RC6GSSZoZk0crT4Z7wmsQRZITbziwllAXj8DmwbDw8jESzpdKyia2eGkI4GCrSsNTRutCfEpT2WEKFcd9Pn4vqms/s1600/ChoppedBeanSalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1440" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAX13yOaWKYWK5vLLbYRv9dWF38HEyGvNth97xMY5_nrnGzqY5n14QSR9rN4MIppYQxvnNtEvYq8-JCyCjXnmGKKDEtMFJERQWUP1RC6GSSZoZk0crT4Z7wmsQRZITbziwllAXj8DmwbDw8jESzpdKyia2eGkI4GCrSsNTRutCfEpT2WEKFcd9Pn4vqms/w400-h360/ChoppedBeanSalad.jpg" width="400" /></span></a></div><div style="text-align: center;"><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;">3 -4 cups (cans) cooked Beans --black, kidney, garbanzo/chickpea, cannelli, great northern, lima, fava, pinto, navy, cranberry, wax beans or green beans even<br />1/2-3/4 cup diced Red Onion<br />1 cup diced Bell Pepper -- red, yellow, orange, green<br />1/2-3/4 cup chopped Celery<br />You'll also notice that I added a small handful of leftover cooked, chopped asparagus tips<br />1/2 cup Commercial Balsamic Viniagrette -- I used White Balsamic Citrus Basil <br /><br />Toss everything in a large bowl and fold it all together. Pour the dressing over and fold again. <br /><br />Can be served "as is", on a bed of lettuce and other leafy salad ingredients, or even over cool rice/quinoa/small pasta.<br /><br />Similar to Cowboy Caviar (which I've written about before), but without the Tex-Mex spices.<br /><br /><br /><b><span style="font-size: x-large;">Brussels Sprout Sabzi </span><span style="font-size: medium;">(Curry)</span><span style="font-size: x-large;">!?<br /></span></b>Yes you can make curried Brussels sprouts! And Yes, they are delicious! Holly came home for Christmas and brought these Brussels sprouts "au naturale" so I decided to make this curry based on a recipe by fellow food blogger Swasti I found.<br /></span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkbciwSYDLKMfqPbeERrdYMM9Oxf0LWQcf6EUj0_IdYFmAblGQAo10C94u-52UI51Sg_AZoLDtvYzNAMcIgCFP3kS5pBdqaN_Kdo_H6N37emq_YGpJ3Wf0X1Mz8kgAggbQ0XXt6t_h0lfMsKo7MX86AUYskrsJJbRsP-wa0thBjDbmSAR1jhHgKCH9O5w/s1600/sprout%20curry3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1336" data-original-width="1600" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkbciwSYDLKMfqPbeERrdYMM9Oxf0LWQcf6EUj0_IdYFmAblGQAo10C94u-52UI51Sg_AZoLDtvYzNAMcIgCFP3kS5pBdqaN_Kdo_H6N37emq_YGpJ3Wf0X1Mz8kgAggbQ0XXt6t_h0lfMsKo7MX86AUYskrsJJbRsP-wa0thBjDbmSAR1jhHgKCH9O5w/w400-h334/sprout%20curry3.jpg" width="400" /></span></a></div><span style="font-family: georgia;"><br />My primary comment is that the dish would be even more tasty if you roasted the cut sprouts first, then added them at the end, just long enough to heat through...<br /><br />9-10 oz small Brussels Sprouts, halved<br />3/4 cup chopped Red Onion<br />3/4 cup chopped Tomato (I used yellow cherry tomatoes)<br />1 Tbsp Garlic-Ginger Paste<br />1/2 tsp Cumin seeds not ground<br />1/4 tsp Turmeric <br />1/2 tsp Chili Powder<br />pinch salt<br />1 tsp Coriander powder<br />1/2 tsp Fennel seeds<br />1/2 tsp Garam Masala<br />1/2 cup frozen peas<br />squirt of Lemon Juice to finish<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjQEmwVKmwj88xiORyuBE8Pqu7uS2z2Sji4LxwxbN9zn3tJdu6_30VOUn4VrlgD0BELLaMbr2PFq1gEaO39xpQ5Zg9wJ0UI2t45U4UO9DsxZ3ahZSbaCsFewT5ZjHWL6YbljaYbB4C230xm_xDXONmB9MR5EcZ1uPom-jaSlCoLRkz9by0RfAMzi5DBg/s1600/sprout%20curry1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1507" data-original-width="1600" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidjQEmwVKmwj88xiORyuBE8Pqu7uS2z2Sji4LxwxbN9zn3tJdu6_30VOUn4VrlgD0BELLaMbr2PFq1gEaO39xpQ5Zg9wJ0UI2t45U4UO9DsxZ3ahZSbaCsFewT5ZjHWL6YbljaYbB4C230xm_xDXONmB9MR5EcZ1uPom-jaSlCoLRkz9by0RfAMzi5DBg/w400-h376/sprout%20curry1.jpg" width="400" /></span></a></div><div style="text-align: center;"><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;">To hot oil add the ginger-garlic paste and cumin seeds. cook until the seeds start to pop. <br />Add the onion and fry until soft.<br />Add the tomatoes, turmeric and salt and cook until mushy.<br />Add the other spices and cook a couple minutes more.<br />Add the peas and (roasted) sprouts. Reduce heat, cover and cook until things are heated through. <br />Add a squirt of lemon juice and serve alongside rice or dal or flatbread...<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNoUOKXeZeWuRPOBQzvc8pH0IHKxOkpahSXNpdqF_SwX5qLsY1Fo4fNx1yr94R6C4Ua73p1_FjU4m3hW7L8yVjnqTmULMVncrf1VZcXm9AG3c_W1mBjTVgvCbs8gmxfc7_8X9pH75IbP-m2HZ-Pv0D9Zn0xrY_6UKsAFOgEe_b9mYkGaq_GCEzTKIsclU/s1600/sprout%20curry2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1205" data-original-width="1600" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNoUOKXeZeWuRPOBQzvc8pH0IHKxOkpahSXNpdqF_SwX5qLsY1Fo4fNx1yr94R6C4Ua73p1_FjU4m3hW7L8yVjnqTmULMVncrf1VZcXm9AG3c_W1mBjTVgvCbs8gmxfc7_8X9pH75IbP-m2HZ-Pv0D9Zn0xrY_6UKsAFOgEe_b9mYkGaq_GCEzTKIsclU/w400-h301/sprout%20curry2.jpg" width="400" /></span></a></div><span style="font-family: georgia;"><br /></span><div style="text-align: center;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: center;"><br /></div>Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.com0tag:blogger.com,1999:blog-3881407592155190379.post-17879244004849332712023-12-06T22:09:00.000-05:002023-12-06T22:09:39.335-05:00Mushroom Ragout, Mediterranean Soup, No-Knead Foccacia Boule<p><span style="font-family: georgia;"><b><span style="font-size: x-large;">Mushroom Ragout<br /></span></b>Got mushrooms? Make ragout! Ragout is an Italian sauce usually made with ground meat and tomatoes -- marinara sauce is a ragout or ragu. Mushroom ragout is an old vegetarian version of the sauce which may or may not incorporate tomatoes. My no-tomato version is loosely based on one by Giada De Laurentis.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFnrZcOx25GQEkBVqhYUA0ytmr-gVYyQLfe9cprNrdM5OY7Aa3jd-4O42Kxj2iRka7TsErcWNk1lsSi78G3DofjtSR9s1TKY0ZZixODxVy4dPUJjxqw1aVvAJhcQz2al1_LL3ssM9uQ1MXVvbAm6OLXq_8lzfKR1GxbrgwpbtTJIPI0-cdr7Hos4ddqc/s1600/Ragout%201.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1420" data-original-width="1600" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFnrZcOx25GQEkBVqhYUA0ytmr-gVYyQLfe9cprNrdM5OY7Aa3jd-4O42Kxj2iRka7TsErcWNk1lsSi78G3DofjtSR9s1TKY0ZZixODxVy4dPUJjxqw1aVvAJhcQz2al1_LL3ssM9uQ1MXVvbAm6OLXq_8lzfKR1GxbrgwpbtTJIPI0-cdr7Hos4ddqc/w400-h355/Ragout%201.jpg" width="400" /></span></a></div><div style="text-align: center;"><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;">1 lb Mushrooms -- any kind, chopped<br />1 medium/small Red Onion, diced<br />3-4 cloves Garlic<br />1 cup Red Wine<br />1 Tbsp Savory -- the herb<br />optional: 2/3 cup grated or shredded Parmesan, chopped parsley, butter<br /><br />Saute the onion and garlic in a splash of oil/butter until soft. Add the mushrooms and continue cooking until they soften too. Now add about a cup of red wine. <br /><br />Continue cooking until the wine is evaporated. Lastly add 2 cups of water and the Savory, stir, and continue cooking until the broth is at least 50% reduced. <br /><br />Add any or all of the optional ingredients, stir and cook to incorporate them and thicken the mixture. <br /><br />Serve over polenta cakes, pasta, rice, or as a stand-alone side dish. Also great on toast or an English muffin, or as filling for an omelette!</span><p></p><p><span style="font-family: georgia;"><br /><span style="font-size: x-large;"><b>Mediterranean Soup<br /></b></span>Take last week's leftover <i>Pasta with Two Veg</i>, add some leftover zucchini and eggplant pieces, sauté some mushrooms, and start it simmering in about 5 cups of water. Add a 'brick' of frozen leaf spinach, some extra herbs and spices, and there you have at least two more meals!<br /><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSZEI2IYhks_yLSrwJnIw8J0ApkxZgfce_UlLWYbqE-f9A37g2Jjh1yTLbxG1IhwEf8FZuQpwE7D9Mh-yQfAHvj63c2MB7T05Tp8vaJc09gfKc1PBzXMvRt5Z8_6BcJsvPw4qaZD-5Y0pZcpMhdkwmSKnerKngOi3XfriDVLqIRBLaNutlGdRkd77KA0w/s1600/Soup.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1483" data-original-width="1600" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSZEI2IYhks_yLSrwJnIw8J0ApkxZgfce_UlLWYbqE-f9A37g2Jjh1yTLbxG1IhwEf8FZuQpwE7D9Mh-yQfAHvj63c2MB7T05Tp8vaJc09gfKc1PBzXMvRt5Z8_6BcJsvPw4qaZD-5Y0pZcpMhdkwmSKnerKngOi3XfriDVLqIRBLaNutlGdRkd77KA0w/w400-h371/Soup.jpg" width="400" /></span></a></div><span style="font-family: georgia;"><br /><span style="font-size: x-large; font-weight: bold;">No-Knead Focaccia Boule</span><br />Made a large batch of focaccia dough so we'd have fresh hot bread to go with that Mediterranean Soup. Divided the batch in half -- one to make a regular flat focaccia, the other to make this "boule". I baked it in a 9" diameter Pyrex<span style="font-size: xx-small;">tm</span> mixing bowl to get this lovely dome shape.<br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidV6RIFtPOUltKKAYNKursPGUe6KEkBexDkeQ_r2689ePkk7xT3HliV6B4iuVYA1o1kxuXNl2d6toafg6Mac4jxSvdAxGLXopaIJLWeuiJwZ-RWe0Xq2cwP6r8nYtl__-XE5FcvvIyZj4Jo92yunuQth793vZMV4YeI7Zec79vAVaR0m-idV77ysWeZIM/s1600/bread1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1213" data-original-width="1600" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidV6RIFtPOUltKKAYNKursPGUe6KEkBexDkeQ_r2689ePkk7xT3HliV6B4iuVYA1o1kxuXNl2d6toafg6Mac4jxSvdAxGLXopaIJLWeuiJwZ-RWe0Xq2cwP6r8nYtl__-XE5FcvvIyZj4Jo92yunuQth793vZMV4YeI7Zec79vAVaR0m-idV77ysWeZIM/w400-h304/bread1.jpg" width="400" /></span></a></div><span style="font-family: georgia;">4 cups AP Flour<br />1 tsp Salt<br />1 packet Quick Rising Yeast<br />Rosemary<br />EVOO<br /><br />Measure the flour into a <i>large </i>bowl. Add the salt and about a tablespoon of dried rosemary and stir to combine. Bloom the yeast in 2 cups of warm water, stirring to dissolve the yeast completely.<br /><br />Make a well in the flour and add half of the yeast water. With a wooden spoon start stirring the flour/water mix. Add the rest of the water and stir strongly for 2-3 minutes to get a good mixture.<br /><br />Cover the bowl with a warm tea towel. I nuke a slightly damp towel for about 30 seconds. Cover the dough. Put the covered dough is a warm-ish place to rise. Here in Florida I often set in on a table outside on our covered lanai. <br /><br />Allow the dough to rise for 1 hour. Transfer to prepared (greased/sprayed) baking containers -- two 8" round cake pans or a 5x9" loaf pan, or some combination of pans, dividing the dough with a spatula as you 'pour' it into each container. You can even cut it into smaller pieces and make mini loaves or baguettes. <br /><br />Allow the panned dough to rise for another 20 minutes and then brush the tops with EVOO and sprinkle with more rosemary. Bake at 450F for 30-45 minutes to an internal temperature of 190-220F. Rest for 10-15 minutes before removing from the baking dishes. <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;"><br /></span><div style="text-align: center;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: center;"><br /></div><p></p>Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.com0tag:blogger.com,1999:blog-3881407592155190379.post-22649098067944820472023-11-28T09:39:00.000-05:002023-11-28T09:39:53.862-05:00Turkey Week -- Grape Pie, Cranberry Mold, Mornay Delights<p><b><span style="font-size: x-large;"> Grape Pie!<br /></span></b>I'd never heard of this until a couple weeks ago. Originated in New York State where they harvest Concorde grapes to make jelly. Any grape variety will do, although tough skinned varieties like Muscadines and Concords should be par cooked and peeled. The skins can then be chopped fine and added back into the filling for color and flavor.<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuzBYBzsWio-AUuQk-BrM1uZlo5py_bALV80x2NO9JcGlY8ughID6szkpGC8Laz3K4HTQ4foKta0MDnaXF_3tgXS4mZ2vD6uLHoMWGlqSOPQnQV6TNCBo5aQUFORQ2TgZGif0_v95tGl1keG8ESHaNvLqIkJwMalpNkzErQDFzR7ADSKal8J937UQKk70/s1600/Grape%20Pie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1475" data-original-width="1600" height="369" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuzBYBzsWio-AUuQk-BrM1uZlo5py_bALV80x2NO9JcGlY8ughID6szkpGC8Laz3K4HTQ4foKta0MDnaXF_3tgXS4mZ2vD6uLHoMWGlqSOPQnQV6TNCBo5aQUFORQ2TgZGif0_v95tGl1keG8ESHaNvLqIkJwMalpNkzErQDFzR7ADSKal8J937UQKk70/w400-h369/Grape%20Pie.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div>4 cups (about 2 lbs) halved or sliced Grapes. I used some wonderful Moon Drop grapes<br />2/3 cup Sugar<br />1/2 tsp Cinnamon<br />1/4 cup Cornstarch<br />2 TBSP Lemon Juice<br />Pie Crust -- classic pastry par-cooked, or a premade Graham Cracker crust like I used.<br /><br />Halve or slice the grapes into fingertip-sized pieces. In a pan heat together everything except the crust bring to a low boil and cook until the sauce is very thick.<br /><br />Spoon into the crust and refrigerate at least a few hours before serving.<p></p><p><br /><b><span style="font-size: x-large;">Cranberry Mold<br /></span></b>A Thanksgiving classic I just had to show off because getting mine to un-mold in full detail is a long-shot and this year's was nearly perfect!<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxyliKmfgYgq4f9sN0BMvwLyPs3SmexTT8zyTorDZHjr2Cp8IrJvsFLNdP_09JIqeamsFQmQF3jXKUaxvAH57zRxPxT9A0d3XDsCXCXoH25-Ai_39JyfCNPUcIxo1aX6mD4-dObYcYaXn3fMyPmsBuv8Iml1CyRH6HaLbxQwXYhPYUqQMm1XiN54GoZZg/s1600/cranberry.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1594" data-original-width="1600" height="399" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxyliKmfgYgq4f9sN0BMvwLyPs3SmexTT8zyTorDZHjr2Cp8IrJvsFLNdP_09JIqeamsFQmQF3jXKUaxvAH57zRxPxT9A0d3XDsCXCXoH25-Ai_39JyfCNPUcIxo1aX6mD4-dObYcYaXn3fMyPmsBuv8Iml1CyRH6HaLbxQwXYhPYUqQMm1XiN54GoZZg/w400-h399/cranberry.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div>1 bag fresh Cranberries<br />Zest and juice of one Orange<br />2+ Tbsp frozen OJ Concentrate<br />1 cup Sugar<br />1-1/4 cups Water including the fresh orange juice<br />1 packet unflavored Gelatin<p></p><p>Dissolve the gelatin in a couple tablespoons of water, stirring. Reserve.<br /><br />Bring everything else to a simmer/ low boil, and cook for about 15 minutes until the cranberries have mostly popped. Take it off the fire. Temper the dissolved gelatin by stirring into it about half a cup of the hot juice. The add the temped mix into the sauce and stir to combine. <br /><br />Ladle the hot sauce into your sprayed/greased mold and let it cool on the counter before refrigerating it overnight.<br /><br />To un-mold, fill a sink or large pan with enough water to come up to the level of the cranberries in the mold. Gently lower the mold into the hot water -- be careful not to slop any water onto the set jelly. Run a thin knife around the edge of the mold and after a minute or two invert the mold onto a serving plate and carefully lift away the the mold.<br /><br /><br /><b><span style="font-size: x-large;">Cheesy Delights<br /></span></b>Nearly everyone loves cheese... and cheese sauce, of course. This cheese sauce is technically what the French call Mornay -- a basic flour + fat = roux = B<span style="background-color: white;"><span style="font-family: georgia;"><span style="letter-spacing: -0.1px;">échamel sauce with white cheese melted into it. I made about two cups and had plenty left over for another use. </span><br /><br /></span></span></p><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdkFIyXWpgC5SQlgL4g1RsWIUdpjNhBqEBmHXDMPb1kFTz4s3WC5OCO20Im_3C7o7_CBQVIiT45z1UVdOG8U2VhAZtvPYe2Ct9q6fjTJgdsuNpW7qYZ6gwI4SlD1g-L6QN6gYqRbwBT0e3sJe_4rT5DY1a93D0tJUsQG0EnY3ycadWsTXaiZ44RzF_AU/s1600/cheese%20sauce.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1573" data-original-width="1600" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdkFIyXWpgC5SQlgL4g1RsWIUdpjNhBqEBmHXDMPb1kFTz4s3WC5OCO20Im_3C7o7_CBQVIiT45z1UVdOG8U2VhAZtvPYe2Ct9q6fjTJgdsuNpW7qYZ6gwI4SlD1g-L6QN6gYqRbwBT0e3sJe_4rT5DY1a93D0tJUsQG0EnY3ycadWsTXaiZ44RzF_AU/w400-h394/cheese%20sauce.jpg" width="400" /></a></span></div><span style="font-family: georgia;"><br /></span></div>I had this beautiful purple cauliflower I picked up at the Farmer's Market along with some a couple of nice baking potatoes. Roasted the cauliflower for about 20 minutes @ 400F. Nuked the giant potato we split for about 10 minutes, and ladled on the Mornay sauce. Real comfort food!<br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkfJwzYRk2F-iNCDtLQTLSeY6ioYN1oLuf61JkiWwZH3NRVRPgZq0wLVcIYggrkfawk34ai1hvBPYQWgRlK6VYjP6c160Wk7JlpWwzWcktBBHgfZNYEN_P3YRPTBdEaJVmHiPBMdgTXOY6Qgwd5q4EPf1PTfSQiPHzyF_Fndv1FUrrRkwXfjChkvQH_Oo/s1600/cheesy%20veg.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1406" data-original-width="1600" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkfJwzYRk2F-iNCDtLQTLSeY6ioYN1oLuf61JkiWwZH3NRVRPgZq0wLVcIYggrkfawk34ai1hvBPYQWgRlK6VYjP6c160Wk7JlpWwzWcktBBHgfZNYEN_P3YRPTBdEaJVmHiPBMdgTXOY6Qgwd5q4EPf1PTfSQiPHzyF_Fndv1FUrrRkwXfjChkvQH_Oo/w400-h351/cheesy%20veg.jpg" width="400" /></a><p></p><div><p><br /><b><span style="font-size: x-large;">Two Veg Pasta<br /></span></b>Probably not the Italian name for this dish, but the concept is ultimately Italian. Two vegetables (zucchini and eggplant) plus shaped pasta, plus sauce.... Dinner for four in easy stages:<br /><br />8oz box shaped Pasta -- I used Banza(tm) brand Capitelli made from garbanzo flour<br />Zucchini -- 2 medium or 1 large<br />Eggplant -- 1 medium -- I used a Globe that I had on hand<br />Sauce -- 2+ cups -- commercial, or homemade. I used a 25 oz. can of peeled Italian tomatoes, plus Italian herbs and spices.<br /><br />If you're making sauce, start there as it will take longer than the rest. <br /><br />While the sauce is cooking, chop the two veg fairly large, so they're ready to sauté.<br /><br />Cook the pasta to package directions. Reserve.<br /><br />In a large or deep skillet, sauté the veg in good olive oil, with your choice of Italian seasoning or mix of herbs and spices. Although it's called "two veg" the dish will be greatly enhanced if you add some diced red onion and garlic (not a veg of course) to the sauté.<br /><br />When the veg are nearly done, add the sauce and stir. <span style="text-align: center;">Simmer a bit to blend the flavors. </span><span style="text-align: center;"> Lastly, add the pasta and fold to combine everything. </span><span style="text-align: center;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs9nNwtffAxnv_ipQGK8mYxkw-70J7DS63eo12xWxjJqkdOUncNkVXkQcgjJfdUaJlN29eAi6RVhP3sHk13qt2C5ov12-GmAdagFj3SzAkAUGbXHuu0zzoZ_M2jTVtc7Hnk3FyzIAivWHJ4JUWzPMXI9BMqs_Ub3Qq5i9XdhCvXc3MuLJJ0oN-L1AOiZE/s1600/Pasta-egg-zuc1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1592" data-original-width="1600" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs9nNwtffAxnv_ipQGK8mYxkw-70J7DS63eo12xWxjJqkdOUncNkVXkQcgjJfdUaJlN29eAi6RVhP3sHk13qt2C5ov12-GmAdagFj3SzAkAUGbXHuu0zzoZ_M2jTVtc7Hnk3FyzIAivWHJ4JUWzPMXI9BMqs_Ub3Qq5i9XdhCvXc3MuLJJ0oN-L1AOiZE/w400-h398/Pasta-egg-zuc1.jpg" width="400" /></a></div><p style="text-align: center;"></p><div style="text-align: left;">Simmer a couple minutes more then plate with some nice focaccia or garlic bread on the side. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">PS -- take the leftovers, add some sauteed mushrooms and some broth or herbed water and some spinach, and you've got a great Mediterranean style soup.</div><p></p><p><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></p></div>Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.com0tag:blogger.com,1999:blog-3881407592155190379.post-47517248935520512572023-11-12T09:26:00.023-05:002023-11-22T18:15:04.270-05:00Mushroom Pies, Salmon Casserole, Balsamic Brussels, Bean & Sweet Potato Burritos, Rustic Galette/Tart<p><b><span style="font-size: x-large;"> Mushroom Picnic Pies<br /></span></b>Inspired by The Great British Baking Show and Sally having a Mushroom and Ale pie, I got a set of five 5" diameter pans with removeable bottoms. The perfect tool for making freestanding Picnic Pies, UK style. Turns out that one pie with a side veg makes a nice dinner for two. So we had these twice. Makes two 5" diameter covered pies or four open top 5" diameter pies.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd5IV9Y42MPJngYJBKVtKe9kDSsP_Y293YZTQi624QS31ByZ3jXEgXzAX1Lw0G7uIaVWwOBHtKS9eamPG4uIJqM6EClV0XZSvt8idifVeNZ2JmGW_KkmdAdCG76EeIWf0motqAU5zQoN3TOMwFUsGkRXlSt8JnA7BArQambG3XpN_AtCWOKqczzxXYZVs/s1600/Pie6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1136" data-original-width="1600" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd5IV9Y42MPJngYJBKVtKe9kDSsP_Y293YZTQi624QS31ByZ3jXEgXzAX1Lw0G7uIaVWwOBHtKS9eamPG4uIJqM6EClV0XZSvt8idifVeNZ2JmGW_KkmdAdCG76EeIWf0motqAU5zQoN3TOMwFUsGkRXlSt8JnA7BArQambG3XpN_AtCWOKqczzxXYZVs/s320/Pie6.jpg" width="320" /></a></div><div style="text-align: center;"><br /></div><i>Hot Water Pastry Crust<br /></i>4+ cups AP Flour<br />1 stick unsalted Butter or 8 Tbsp Margarine<br />1 cup water<br />1 tsp Salt<br /><br />In a bowl stir together the flour and salt. In a pan, bring the water to a boil and melt the butter in it.<br /><br />Make a well in the flour and pour in the water. Stir together until everything is is evenly moist and the mixture has cooled to "warm-towel-from-the-dryer". Flour your pastry surface and knead the dough a few times, then form it into a log. Cut off one-third to make the tops, wrap it in cling film, and store in the warm pan used to melt the butter -- keep it warm.<br /><br />Cut the remaining dough in half and roll out into two circles large enough to cover two baking tins (about 10" for my 5" pans). Roll the dough out about 1/4" thick. Yep that thick! I used a dinner plate as a template to cut out my 10" circles... Do what you want.<br /><br />Prep the times with baking spray or a schmear of butter, then drape the dough disks into the tins and tuck it into the corners. Trim most of the excess dough from the edge, but leave some for pinching together with the tops.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRzI_JVM-Fpk9kh7_YDAWyuXW-aWdxHIyKT0h-KGx8AYvv8CI6uQCh9hCj5M7WU1WQtrOT6ls7ORr_Zt-B53zCPvlodF5tPB_emVpLi4S1oAOcFA_3V24yEdYsHVQPXpocjQT6yArNjGJhpwDUFUvh5YpARqPenxNVeE06t1c6ps1H95TK_c3aRYG8Qx0/s1600/Pie1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1145" data-original-width="1600" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRzI_JVM-Fpk9kh7_YDAWyuXW-aWdxHIyKT0h-KGx8AYvv8CI6uQCh9hCj5M7WU1WQtrOT6ls7ORr_Zt-B53zCPvlodF5tPB_emVpLi4S1oAOcFA_3V24yEdYsHVQPXpocjQT6yArNjGJhpwDUFUvh5YpARqPenxNVeE06t1c6ps1H95TK_c3aRYG8Qx0/w400-h286/Pie1.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div>Fill the pie cases with cooled mixture -- see below<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh5HxIrIvjAejR3e3Lf_quH9oDYIb3oQE3O99Eto_KBKSQ5E6klmhOf4xraop8ZAzUvRXIwv7fQQtO6BUyFzODqRbgEzvfhrlgVEyzBDfzJHVvB7rE7YMTcdWAQ1bYqAqIpx91CYcVY_lVl_iQLgTlr3P-SA1OFWeH6DeoO03uKlqYVVjJeXW9H3cAD1Q/s1600/Pie3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="815" data-original-width="1600" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh5HxIrIvjAejR3e3Lf_quH9oDYIb3oQE3O99Eto_KBKSQ5E6klmhOf4xraop8ZAzUvRXIwv7fQQtO6BUyFzODqRbgEzvfhrlgVEyzBDfzJHVvB7rE7YMTcdWAQ1bYqAqIpx91CYcVY_lVl_iQLgTlr3P-SA1OFWeH6DeoO03uKlqYVVjJeXW9H3cAD1Q/w400-h204/Pie3.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div>Roll the remaining dough out into two 5" diameter disks, 1/4 thick, and top the pie cases, pinching the edges together to seal. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDNMwqysQ5o0n7t061WcGNshh4PAshW_bBYmNFVNOs67sBeTgZpGEftGZscMA8NzbuKvFL8dkrtNzBSH66_HYxGmtlWf9AwstUgqBsMcFNuunS_tZT8fwtMEwKxoXzaDQbfRM-Tyo3p_pN4dHamHyWtKvnOjmsjICvYPxhbX5gbhlaBX9KvCaE89gOgsQ/s1670/Pie4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1670" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDNMwqysQ5o0n7t061WcGNshh4PAshW_bBYmNFVNOs67sBeTgZpGEftGZscMA8NzbuKvFL8dkrtNzBSH66_HYxGmtlWf9AwstUgqBsMcFNuunS_tZT8fwtMEwKxoXzaDQbfRM-Tyo3p_pN4dHamHyWtKvnOjmsjICvYPxhbX5gbhlaBX9KvCaE89gOgsQ/w384-h400/Pie4.jpg" width="384" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Then cut some artistic slits in the top to let the steam out. Egg-wash the tops if you want (I didn't). </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhISTpgGhRZkZwPdHvN84YPzrOK4iphG9_Pxq0nbBhx9vzWuiYhe1tzRjk-SDServIJrUuR91vw66hjkzS4x9D0fJM9zVdgx-TPNIoVFvonp6quKKsglz8T-Uc3QtWmI4nvfMX1MUxy429N3uxoQPh6585UZ60ZfGtqRJRh3qjxFx_dPSChclw0Q0kLhiI/s1600/Pie5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="715" data-original-width="1600" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhISTpgGhRZkZwPdHvN84YPzrOK4iphG9_Pxq0nbBhx9vzWuiYhe1tzRjk-SDServIJrUuR91vw66hjkzS4x9D0fJM9zVdgx-TPNIoVFvonp6quKKsglz8T-Uc3QtWmI4nvfMX1MUxy429N3uxoQPh6585UZ60ZfGtqRJRh3qjxFx_dPSChclw0Q0kLhiI/w400-h179/Pie5.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div>Bake at 450F for 20-30 minutes until Golden, Brown, and Delicious, and 160F internal temp...<br /><br /><i>For The Filling<br /></i>8-12 oz sliced Mushrooms of choice, chopped<br />2 cloves minced Garlic<br />1/2 cup diced onion<br />3/4 cup Frozen Peas (thawed)<br />4-5 Tablespoons Bisto<span style="font-size: xx-small;">tm </span>original Gravy Crystals<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTudqRTYN8E3nYWLyWgZfPGtSWOOyKyzZe1X_XYOY1JH8uP0BQQRjTWfZOseYk8VhQuvkcp9MVSCw6moqkcY2B7MTiCVdNVmFG6josUTztBcs_f6jb_RHc-bGsJ72HjFidtZyEMr1HDW7ySEVms7D448gzxZQ0XEPymSKdZaPemWOAVbGWwUeboom1ZSE/s1695/Pie2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1695" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTudqRTYN8E3nYWLyWgZfPGtSWOOyKyzZe1X_XYOY1JH8uP0BQQRjTWfZOseYk8VhQuvkcp9MVSCw6moqkcY2B7MTiCVdNVmFG6josUTztBcs_f6jb_RHc-bGsJ72HjFidtZyEMr1HDW7ySEVms7D448gzxZQ0XEPymSKdZaPemWOAVbGWwUeboom1ZSE/w378-h400/Pie2.jpg" width="378" /></a></div>Saute the mushrooms hot and fast, then add the garlic and onion and cook to soften them. Transfer to a bowl, the fold in the peas. Stir together 3/4 cup boiling water and the Bisto to make a nice thick gravy and fold it into the mushroom mixture. Let cool before filling the pie tins. <br /><br /><p></p><p><span><span style="font-size: x-large; font-weight: bold;">Rustic Apple Galette/Tart</span><br />I had some dough leftover from the Picnic Pies, so I decided to make dessert. I chopped a couple small apples and sauteed them a few minutes with some sugar, cinnamon and allspice.<br /><br /></span></p><div class="separator" style="clear: both; text-align: center;"><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBQ9KEeagDlCpvkHiKQOuBdNGhnijcWzl-fH1hqB-li-7D7kSZeUFlyVbV2XnKWhW61_HYxMtGmplFZ9aJzh-TLh9Fad_HLz92BfY1UxJQxSoSZPR38jPRIzdRPfGyLOg4AIz5AniaYacfPP23BsKiYzbfM6HPolFUYLOLvfylNXXjXZI_bhvoVWy4kY/s1600/Tart.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1394" data-original-width="1600" height="349" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBQ9KEeagDlCpvkHiKQOuBdNGhnijcWzl-fH1hqB-li-7D7kSZeUFlyVbV2XnKWhW61_HYxMtGmplFZ9aJzh-TLh9Fad_HLz92BfY1UxJQxSoSZPR38jPRIzdRPfGyLOg4AIz5AniaYacfPP23BsKiYzbfM6HPolFUYLOLvfylNXXjXZI_bhvoVWy4kY/w400-h349/Tart.jpg" width="400" /></a></span></div><div style="text-align: center;"><span><br /></span></div><span>Rolled to pastry out into a rough circle about a foot in diameter, then dumped the sauteed fruit in the middle and gathered up the edges, pinching them together in a sort of bag. Baked it at 400F about 20 minutes until set and turning golden....<br /><br /><span style="font-size: x-large; font-weight: bold;">Balsamic Brussels Sprouts</span><br />If you love Brussels Sprouts the way we do, you're gonna love these! Roasted after being dredged in a mix of balsamic vinegar, olive oil, and maple syrup...<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvC2J4wzhBsVrWyNCQQcQ0gxTo-1wjhm68pDjeL1mxksCvdO7GC1ClJMLWKmmbjSixYQcpnZ9M249_tq37mxx5VzKCLJe4iXyFhscmaQn5R_LWCuV5dWTVbeRNychDzp_W0wsGjbKnX7sqOejkriCP5cx-G_0H-bGsSKmMAJ9KhRNvPpdxcKKzAecg5Y/s1600/Sprouts.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1327" data-original-width="1600" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvC2J4wzhBsVrWyNCQQcQ0gxTo-1wjhm68pDjeL1mxksCvdO7GC1ClJMLWKmmbjSixYQcpnZ9M249_tq37mxx5VzKCLJe4iXyFhscmaQn5R_LWCuV5dWTVbeRNychDzp_W0wsGjbKnX7sqOejkriCP5cx-G_0H-bGsSKmMAJ9KhRNvPpdxcKKzAecg5Y/w400-h331/Sprouts.jpg" width="400" /></a></div><ul style="text-align: left;"><li><span>Brussels Sprouts, topped and halved</span></li><li><span>Equal Amounts of Balsamic Vinegar or glaze, real Maple Syrup, and Olive oil </span></li><li><span>Dijon Mustard, fresh or dried Thyme, and minced Garlic to taste</span></li><li><span>Salt and Pepper if you must</span></li></ul><br />Whisk everything together in a large bowl, then fold in the sprouts and fold to combine. Repeat the folding to ensure everything is coated, while you wait for your oven to come to 400F. Or set your toaster oven/ air fryer to 400F and 20-25 minutes. Roast away... <br /></span><br /><br /><b><span style="font-size: x-large;">Salmon Casserole<br /></span></b><span style="background-color: white; color: #222222; font-family: georgia; font-size: 15.4px;">I first created this dish back in 2017 and it was such a success I thought you needed to see it again. </span><span style="background-color: white;"><span style="color: #222222; font-family: georgia; font-size: 15.4px;">This dis is simple to make in stages, then assemble and bake. </span><br /><br /><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSBnaQVag2q9XkjaZreL7ZnZAQp0P9kDOGc7tCkH85Gi4XsdAuK7UEk2HeSXACzJXf8U2fSPVNPYqGuj8oQp3iaC6i0atJr47z4TnJ15MYrP_Qi9GF5cNFQGBBoipuFA658dEzZ6k_DZ3YnC65P6zxR7C8PEulu2kV8QRlTEOJoQ-oWZqSEzNtg_3dR5w/s1600/Salmonpasta2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1424" data-original-width="1600" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSBnaQVag2q9XkjaZreL7ZnZAQp0P9kDOGc7tCkH85Gi4XsdAuK7UEk2HeSXACzJXf8U2fSPVNPYqGuj8oQp3iaC6i0atJr47z4TnJ15MYrP_Qi9GF5cNFQGBBoipuFA658dEzZ6k_DZ3YnC65P6zxR7C8PEulu2kV8QRlTEOJoQ-oWZqSEzNtg_3dR5w/s320/Salmonpasta2.jpg" width="320" /></a></div></div></span><div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px; font-variant-east-asian: normal; font-variant-numeric: normal; margin: 0px;"><span style="font-family: georgia;">1/2 bag frozen Peas</span></div><div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px; font-variant-east-asian: normal; font-variant-numeric: normal; margin: 0px;"><span style="font-family: georgia;">3 Salmon filets</span></div><div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px; font-variant-east-asian: normal; font-variant-numeric: normal; margin: 0px;"><span style="font-family: georgia;">Spice Blend of choice</span></div><div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px; font-variant-east-asian: normal; font-variant-numeric: normal; margin: 0px;"><span style="font-family: georgia;">6 oz sliced Mushrooms</span></div><div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px; font-variant-east-asian: normal; font-variant-numeric: normal; margin: 0px;"><span style="font-family: georgia;">2 cups classic White Sauce</span></div><div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px; font-variant-east-asian: normal; font-variant-numeric: normal; margin: 0px;"><span style="font-family: georgia;">1/2 box shaped Pasta</span></div><div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px; font-variant-east-asian: normal; font-variant-numeric: normal; margin: 0px;"><span style="font-family: georgia;">Shredded cheese and Panko for topping</span></div><div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px; font-variant-east-asian: normal; font-variant-numeric: normal; margin: 0px;"><span style="font-family: georgia;"><br /></span></div><div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.4px; font-variant-east-asian: normal; font-variant-numeric: normal; margin: 0px;"><span style="font-family: georgia;">Dust the salmon filets with your favorite spice blend (I used smoked paprika and Everglades<span style="font-size: xx-small;">tm</span>). Broil the filets for 12 minutes, until flake-able, cool sightly and discard the skins. Allow the fish to cool while you boil up the pasta to package directions for al dente. Cool the pasta. </span></div><div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px; font-variant-east-asian: normal; font-variant-numeric: normal; margin: 0px;"><span style="font-family: georgia;"><br /></span></div><div style="background-color: white; font-variant-east-asian: normal; font-variant-numeric: normal; margin: 0px;"><span style="color: #222222; font-family: georgia;">In a large bowl, fold together the pasta, flaked fish, frozen peas and mushrooms. </span><br /><br /><span style="color: #222222; font-family: georgia;">Make two cups of a traditional roux using butter, flour and milk. Pour it into the fish/pasta mix and fold to combine and coat everything.</span><br /><br /><span style="color: #222222; font-family: georgia;">Turn the mixture out into 9x9 baking dish and pat it flat. Top with a handful of shredded cheese and then a handful of Panko. Bake at 450F for 45-60 minutes. </span><br /><br /><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8iUEz06iqon49lHX5MF9l78cgIo3DFcrfSlMTfH-PpTcISLEeyOcDj_Jl-60Ql6TsTaTyF1GN4VykzG_Q3Yvb25tpMY4eD1xa3RcRny2yysuTOfQAOCDOYX9l0ztTf5RgSjupOY-Fldte-nJJkxCFrQC5tEcilgnzHWX5RrjuPAtGSWLMF-3N8qUsaAg/s1600/salmonpasta1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="857" data-original-width="1600" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8iUEz06iqon49lHX5MF9l78cgIo3DFcrfSlMTfH-PpTcISLEeyOcDj_Jl-60Ql6TsTaTyF1GN4VykzG_Q3Yvb25tpMY4eD1xa3RcRny2yysuTOfQAOCDOYX9l0ztTf5RgSjupOY-Fldte-nJJkxCFrQC5tEcilgnzHWX5RrjuPAtGSWLMF-3N8qUsaAg/w400-h214/salmonpasta1.jpg" width="400" /></a></div><br /></div><div style="text-align: center;"><br /></div></div><span><span style="font-size: x-large; font-weight: bold;">Bean & Sweet Potato Burritos</span><br />Tired of turkey? These bean and sweet potato burritos will be perfect!<br /><br />Red, Pinto or Black beans -- your choice -- 2 cans or 2 cups cooked-from-dry-beans<br />Sweet Potato -- about 2 cups of 1/4" diced<br />Spices -- Taco or similar seasoning packet, or cumin, chili powder, garlic powder, etc. to taste<br />Burrito size Flour Tortillas<br />Shredded Cheese of choice<br />optional - diced red bell pepper and onion<br /><br />Cook the sweet potatoes -- either microwave or in a pot with a splash of water -- until just tender. Combine with the cooked beans and spices (and optional ingredients if using), and cook together a few minutes with a splash of water. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLN5xE3v_WGlzXEILLE7jhpMEBaVLUNTJNWCu6s-4a067u7BeyJXDZZu-DO4z9wskf3ud27g7xm1WIcxPJrdMKmdQ5i2JJq_XhOwxgZ1GPhXFBVzmVUhyphenhyphenxtsYLsxHnKCkoa_znPm4DGsZhkJSx2atRsn9d071gVZTTIcmOuyumCj9abtRV76mHd2ZiLck/s1600/Burrito%20filling.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1437" data-original-width="1600" height="359" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLN5xE3v_WGlzXEILLE7jhpMEBaVLUNTJNWCu6s-4a067u7BeyJXDZZu-DO4z9wskf3ud27g7xm1WIcxPJrdMKmdQ5i2JJq_XhOwxgZ1GPhXFBVzmVUhyphenhyphenxtsYLsxHnKCkoa_znPm4DGsZhkJSx2atRsn9d071gVZTTIcmOuyumCj9abtRV76mHd2ZiLck/w400-h359/Burrito%20filling.jpg" width="400" /></a></div><br /><div style="text-align: left;">Mash some of the mixture to make a thick filling. <br /><br />Nuke a tortilla for not more than 20 seconds, spoon on about half a cup of filling and some cheese, and roll up burrito-style. Top with salsa, crema or sour cream and maybe shredded lettuce...<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg62vwI2l64_y0MYRCuB3gYguacXgmE3kv6QFp9lYcc1MxUqjK9XUafaGShTl66Y2ErKKC4785rm0HZbxprLXZBhhfXt7yaPkYXXXj_ZHHNpfLg-DrvDpjNMahYOej8jYk0g3faTn3sHdRZ59xmnzihDK12Hzd75FSk-7ItTpc7TjPx-W0V2JRIl4lGjBw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1020" data-original-width="680" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg62vwI2l64_y0MYRCuB3gYguacXgmE3kv6QFp9lYcc1MxUqjK9XUafaGShTl66Y2ErKKC4785rm0HZbxprLXZBhhfXt7yaPkYXXXj_ZHHNpfLg-DrvDpjNMahYOej8jYk0g3faTn3sHdRZ59xmnzihDK12Hzd75FSk-7ItTpc7TjPx-W0V2JRIl4lGjBw=w427-h640" width="427" /></a></div><br />Not my picture... I was hungry and forgot to take a picture of a rolled burrito....</div></span><p></p><p></p><div style="text-align: left;"><br /></div><span><br /><br /><br /><br /><br /><br /></span><p></p>Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.com0tag:blogger.com,1999:blog-3881407592155190379.post-84403159137099922222023-11-11T22:21:00.000-05:002023-11-11T22:21:04.621-05:00Two Creamy Cheesy Pastas, Cinnamon Raisin Muffins, Soul Cakes, Soup & Bread<p><b><span style="font-size: x-large;"> Creamy Cottage Cheesy Pasta<br /></span></b>That's right! Cottage Cheese. If you're not worried about calories, substitute Ricotta! A great substitute for calorie-rich Alfredo or bechamel sauce for any pasta dish.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTEOBSpWdTXRfTdsYnwhaXSaX28wQlvnKATWuSeekYffekku2wbeM792guyuwMnh6RSmEFmo6c6uKUKgHxFONFH4L3_YddV-xWweiH_migE6QjVldg26_1sCExb0LjNKHHoZiJNehUe3ccFlghbBli5WtAbEhtj4Q3C0A7yu5l8kk2vOUx1ilDJvs9P0s/s1600/Pasta.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1535" data-original-width="1600" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTEOBSpWdTXRfTdsYnwhaXSaX28wQlvnKATWuSeekYffekku2wbeM792guyuwMnh6RSmEFmo6c6uKUKgHxFONFH4L3_YddV-xWweiH_migE6QjVldg26_1sCExb0LjNKHHoZiJNehUe3ccFlghbBli5WtAbEhtj4Q3C0A7yu5l8kk2vOUx1ilDJvs9P0s/w400-h384/Pasta.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div>8 oz Pasta of Choice<br />1-1/2 cups Small Curd Cottage Cheese<br />3/4 cup Dairy -- milk or plant-based "milk"|<br />1/4 cup grated Parmesan<br />Salt & Pepper<br />Optional -- 1-2 tsp Lemon Juice<br />1-2 cloves garlic<br />Chopped Parsley to finish<br /><br />Cook the pasta to package directions -- I used Barilla brand Red Lentil Rotini. Reserve about 1/4 cup of the pasta water. Drain and reserve pasta.<br /><br />In your food processor combine the cottage cheese, dairy, salt & pepper, Parmesan and lemon juice if using. Take it all for a nice long spin to smooth the sauce out. <br /><br />Now in a pot, gently saute the garlic in a splash of olive oil, then stir in the sauce. As the sauce cooks it's going to thin out a bit. If too thin you may want to use a corn starch slurry to tighten it up a bit. <br /><br />When the sauce is heated through, dump the pasta in another pot of nearly boiling water for a minute or to to heat it back up. Drain and then toss the pasta into the pan of the sauce. Serve garnished with some chopped parsley...<br /><br /><span style="font-size: medium;"><b>Half Creamy Tuna Pasta<br /></b></span>Here's another variation on the cottage cheese pasta sauce theme. Why "Half Creamy"? Look at the quantities:<br /><br />1/2 box Rotini pasta<br />1/2 cup Diced Tomatoes with herbs and garlic<br />1/2 cup Cottage Cheese<br />1/2 cup Frozen Peas<br />1/2 can Albacore White Tuna in water, drained.<br /><br />Start the pasta water. Cook pasta to package directions. Meanwhile...<br />Put the tomatoes & cottage cheese in the food processor and take them for a long spin. <br />Transfer tomato/cheese mix to a pot and start heating it to medium.<br />Add tuna and peas to the sauce pot and keep cooking.<br /><br />Transfer cooked pasta to a bowl and pour the heated through sauce over.<br /><br /><br /><b><span style="font-size: x-large;">Cinnamon Raisin Muffins<br /></span></b>Super simple. You may have everything on hand. I made just a half of the batch below and got 4 nice size muffins.<br /><br />2 cups Bisquick<span style="font-size: xx-small;">tm</span> or other Baking & Pancake mix<br />1 cup Sugar<br />1 cup Dairy -- milk or plant-based<br />1/2 cup Raisins<br />1/2 cup unsweetened Apple Sauce -- or two eggs, beaten<br />2 tsp Cinnamon<br /><br />Mix everything together and spoon into silicon muffin/cupcake cups or greased tin. Bake at 400F for 20 minutes. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLoPlqX010AzDj_9IT47rdmJ89qSrzhD70t4Lbd7v-ank0m0Qhs39LbZt_zy3tQp5Gvvp9rv0T0lKSCcq4zT0_Z2OSlzYZdc6tb-eyiT1qjNHMOcXv6mD-iphfv7q3q6c9AzwZNevKlR1t56gx9CAMB7iiupjmetGn9Yv5-iWaF1_nDVoicTiG6r0Nd3Q/s1600/muffin1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1426" data-original-width="1600" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLoPlqX010AzDj_9IT47rdmJ89qSrzhD70t4Lbd7v-ank0m0Qhs39LbZt_zy3tQp5Gvvp9rv0T0lKSCcq4zT0_Z2OSlzYZdc6tb-eyiT1qjNHMOcXv6mD-iphfv7q3q6c9AzwZNevKlR1t56gx9CAMB7iiupjmetGn9Yv5-iWaF1_nDVoicTiG6r0Nd3Q/w400-h356/muffin1.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7FAeFBRJJPy54P_eYub5JvLl6KnoRVK7Dh8o61cEa23Ef3_xj6UiA-n4DZ1OYPUlPKsqVhgQw17SO1kS3iXGO3-W6NdYwGC1T6YDnvYFKnwrWibUzCHCUw3-MBU23xaRQNvqb6-Tb8RY8ShKAeOtFtpVLn4gCp9XG42uY3CpVwJFDwS_dfOCUiWU7PiQ/s1678/muffin2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1678" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7FAeFBRJJPy54P_eYub5JvLl6KnoRVK7Dh8o61cEa23Ef3_xj6UiA-n4DZ1OYPUlPKsqVhgQw17SO1kS3iXGO3-W6NdYwGC1T6YDnvYFKnwrWibUzCHCUw3-MBU23xaRQNvqb6-Tb8RY8ShKAeOtFtpVLn4gCp9XG42uY3CpVwJFDwS_dfOCUiWU7PiQ/w381-h400/muffin2.jpg" width="381" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIVU0TxAalkftt8OirntiXQFyJpJaiVzyb1SwAEcuXYnLBXjYNkH4OSAGORyY_3r3ZrCplV3wR7XPa7A6e0PVVThgzik6Xl8j9-P1q_Z4zQWvlOUzXm09sh2lW6WrRjaMVdDu6GLR8kjb59IJ-IMQDdUXuzionrMKgfSxZe_bIABlHhlriDI-XKEXitdw/s1600/muffin3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1469" data-original-width="1600" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIVU0TxAalkftt8OirntiXQFyJpJaiVzyb1SwAEcuXYnLBXjYNkH4OSAGORyY_3r3ZrCplV3wR7XPa7A6e0PVVThgzik6Xl8j9-P1q_Z4zQWvlOUzXm09sh2lW6WrRjaMVdDu6GLR8kjb59IJ-IMQDdUXuzionrMKgfSxZe_bIABlHhlriDI-XKEXitdw/w400-h368/muffin3.jpg" width="400" /></a></div><p></p><p></p><div style="text-align: center;"><br /></div><b><span style="font-size: x-large;">Anglo-Saxon Soul Cakes<br /></span></b>H<span style="font-family: georgia;">alloween was just the other day, and an interest group I belong to published this modern equivalent quantities for the Soul Cakes which the Anglo-Saxons made for this season...<br /><br /><span style="background-color: white; color: #050505; font-size: 15px; white-space-collapse: preserve;">The tradition of making soul cakes as offerings for the dead dates back to the Middle Ages, but </span><span style="background-color: white; color: #050505; font-size: 15px; white-space-collapse: preserve;">it has a darker past. It started with people making 'Honey Cakes' to appease a pre-Christian Saxon Honey Monster -- a creature with a wicker bee hive for a head who lived in the forest but came out to raid farms where bees were kept to make honey for the family.</span></span><p></p><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="color: #050505; font-size: 15px; white-space-collapse: preserve;"><span style="font-family: georgia;">To appease the Honey Monster, the people left offerings on their paths. T</span><span style="font-family: georgia;">he Soul Cakes of 10th century Hallowmas were a remnant of this tradition, appeasing wandering souls instead of monsters.
150 grams Honey
159 grams Butter/margarine
2 Egg Yolks (save the whites for another recipe)
100 grams Oats -- I used Old Fashioned Rolled Oats
220 grams AP or WW Flour
I'll leave the Metric to Imperial measurement conversions as an exercise for you; or use a scale and weigh everything in grams. A half batch makes about 16, 2" diameter 'cakes'.
Combine the oats and flour, then add the eggs and butter and use a paddle/spoon to combine things into a dense dough. Form it into a ball and let it rest for about 20 minutes to hydrate the flour and oats.
I fancied up the cakes by rolling the dough out 1/4" thick and using a 2" cookie cutter to make everything the same size, instead of patting out lumps of various sizes and thicknesses.
I dry-fried them on a non-stick skillet on medium-low for 6-8 minutes per side.
<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzOc2gx9rYNWXDnPlT09FSRiMszmOzv2nDiALUqmDz4EUAZ14AlT43WO-3vqRiXYcd3fcAbEi1gZQDE4UNaqGCC-MeKeulAcMrfXRmkrxMrUPl1KlPGo1aLOI7jymBNolyaaQgR9u7rVxT6WDwRpWDbdGzUdEobPWE3buxhPZG3QYHMP8o32ocYR41lg/s1600/Soul%20Cakes..jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1351" data-original-width="1600" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzOc2gx9rYNWXDnPlT09FSRiMszmOzv2nDiALUqmDz4EUAZ14AlT43WO-3vqRiXYcd3fcAbEi1gZQDE4UNaqGCC-MeKeulAcMrfXRmkrxMrUPl1KlPGo1aLOI7jymBNolyaaQgR9u7rVxT6WDwRpWDbdGzUdEobPWE3buxhPZG3QYHMP8o32ocYR41lg/w400-h338/Soul%20Cakes..jpg" width="400" /></a></div><br /></div></span></div><div dir="auto"><span style="color: #050505; font-family: georgia; font-size: 15px; white-space-collapse: preserve;"><div style="text-align: left;">The result is a dense "cookie" (digestive biscuit to my Brit readers). More crumbly than chewie. Next time I might whirrr the oats to make them small er particles.
Not particularly sweet, just pleasantly so. The 'flavor' of the honey you use definitely comes through. I used local Black Mangrove flower honey, not a commercial blended honey.
</div></span></div></div><p><span style="font-family: georgia;"><b><span style="font-size: x-large;">Soup & Bread<br /></span></b><br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKCV62Esd-zzwad37KP9g1A1lVlWbz2qofMFuJsGFqptX4dPvLM20VL0a5he-WqYo2yGHFZm68zOPLs23EhK_4XzotYldtDujVUGlGjXQe-stAimDlaBJRQMEaL2PgTpl3WbBgIqfwI41IOqtqgW9Mx5tH5v9LZ5KmQVMebK357O2iTS27sE5V7IrFBYs/s1600/Soup%20&%20Bread.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1156" data-original-width="1600" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKCV62Esd-zzwad37KP9g1A1lVlWbz2qofMFuJsGFqptX4dPvLM20VL0a5he-WqYo2yGHFZm68zOPLs23EhK_4XzotYldtDujVUGlGjXQe-stAimDlaBJRQMEaL2PgTpl3WbBgIqfwI41IOqtqgW9Mx5tH5v9LZ5KmQVMebK357O2iTS27sE5V7IrFBYs/w400-h289/Soup%20&%20Bread.jpg" width="400" /></a></span></div><span style="font-family: georgia;"><br />Just had to show off this Super Supper -- Hungarian Mushroom Soup and fresh, hot, buttered No-Knead Foccacia Bread. Recipes here on the Blog of course-- use the search function to find them.<br /><div style="text-align: center;"><br /></div></span><div style="text-align: center;"><br /></div><p></p>Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.com0tag:blogger.com,1999:blog-3881407592155190379.post-61505428926535973872023-10-31T09:31:00.002-04:002023-10-31T09:31:40.414-04:00Briam, Blueberry Drop Scones, Mushroom Dinner Quesadilla, Persimmon Jam<p><span><span style="font-size: x-large; font-weight: bold;">Briam</span><br />Although Sally and Holly didn't make it to Corfu on their recent trip, I found this interesting Corfu-an dish on a Chef Rick Stein food/culture documentary where he visited the island among others in the Mediterranean. Briam is basically a "deep dish" roasted veggie 'casserole' with whatever is ripe, plus a splash of good olive oil. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwdZAPZ-QFEs1i2ns5hl5fHV_ifuJnkZJD-Aub83x-occr8LtYAnq5HYz1edMihe7uw40Pdf0JwzCC9LZoqLjMjLWv9U4524IJgV4OMuKxX9B6-8SLccgyq58lX5Iil0XwtZKSC-qsGVDSetGSUCqXoRCM6SSff6UD5nXUq69WqSunKvrIKwrUbi62VQA/s1600/Briam1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1007" data-original-width="1600" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwdZAPZ-QFEs1i2ns5hl5fHV_ifuJnkZJD-Aub83x-occr8LtYAnq5HYz1edMihe7uw40Pdf0JwzCC9LZoqLjMjLWv9U4524IJgV4OMuKxX9B6-8SLccgyq58lX5Iil0XwtZKSC-qsGVDSetGSUCqXoRCM6SSff6UD5nXUq69WqSunKvrIKwrUbi62VQA/w400-h251/Briam1.jpg" width="400" /></a></div><span>Potatoes<br />Tomatoes<br />Eggplant<br /></span>Zucchini<br />Onion<br />Green Bell Pepper<br />Garlic<br />Oregano<p></p><p><span>Fresh herbs -- any combination of:<br />Parsley<br />Mint<br />Dill<br />Basil<br /><br />Cut everything into finger-sized pieces. In a large bowl drizzle good EVOO over all the veg (not the herbs), and toss to coat. Now -- you can arrange everything in pretty rows of overlapping slices -- or just chuck it all randomly in a 2" or deeper baking dish. Top with your fresh herbs. Drizzle a bit more EVOO on top, add about 1/2 cup of water or broth (or even wine) and maybe some crumbled feta. <br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjym38gnxYdvSAslzi9PtxvEs2EA3dlx4BdGSChju_sORmqHuBkHmOR-_S9gyvh0alDWveGqgJ8KTqb3MaawtTc7FdN_jj3YcdxeDvev0Ge7BSVTgrYFFHYkQfmlKdoT5-bwwrly0tuoUFAYXB_wqjGU8tZGXvHXS37jkwZoa78VKSDDurBFR7BQYaR3ps/s1600/Briam2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1548" data-original-width="1600" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjym38gnxYdvSAslzi9PtxvEs2EA3dlx4BdGSChju_sORmqHuBkHmOR-_S9gyvh0alDWveGqgJ8KTqb3MaawtTc7FdN_jj3YcdxeDvev0Ge7BSVTgrYFFHYkQfmlKdoT5-bwwrly0tuoUFAYXB_wqjGU8tZGXvHXS37jkwZoa78VKSDDurBFR7BQYaR3ps/w400-h388/Briam2.jpg" width="400" /></a></div><br />Top with foil and bake at 400F for 45 minutes or more, until the potatoes are done. I made a 9"x9" baking dish batch -- 3-4 tomatoes, a couple skin-on potatoes, a couple Japanese eggplant, a couple zucchini, a bell pepper and an onion, plus fresh dill and parsley and dried mint and oregano. Dinner for two easily. Serve with Kalamata or similar olives and fresh bread to sop up the juices...<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijuHcSNNMHP5Rbz5uok2z9Yk4AJIW5VuCkBsmWsW_Yi8G6tBbgJvQAkBi8Kioc7HFH5Zdv7QfEQBDKXX1bIlMXR7zQegH5VFerzUdVBlWYHeIPzvkcNjBlhmJP2aNRZWi6XQ8GX5ObwKVGb2l_CCWjE14lY5YG0ABZC2RbH7SLWm25_Xgltqh0rbOYe_E/s1600/Briam4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1430" data-original-width="1600" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijuHcSNNMHP5Rbz5uok2z9Yk4AJIW5VuCkBsmWsW_Yi8G6tBbgJvQAkBi8Kioc7HFH5Zdv7QfEQBDKXX1bIlMXR7zQegH5VFerzUdVBlWYHeIPzvkcNjBlhmJP2aNRZWi6XQ8GX5ObwKVGb2l_CCWjE14lY5YG0ABZC2RbH7SLWm25_Xgltqh0rbOYe_E/w400-h358/Briam4.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div><br /><span style="font-size: x-large; font-weight: bold;">Blueberry Drop Scones</span><br />I got the urge the other day to make some blueberry scones. Drop scones, not formed scones. Not overly sweet, "Simple to make, simple to bake" as they say. Not pretty, perhaps, but tasty.<br /><br />2-1/2 cups Bisquick<span style="font-size: xx-small;">tm</span> or similar baking & pancake mix<br />1/4 cup Sugar<br />1/4 cup cold Butter, shaved or cut into small bits<br />1/4 cup Dairy -- real or plant milk or cream<br />2 Eggs<br />2/3 cup Blueberries 00 fresh or frozen (still frozen)<br /><br />Preheat the oven to 400F<br /><br />In a largeish bowl stir together the baking mix and sugar. "Cut" the butter into the flour until well distributed. <br /><br />Beat together the eggs and dairy<br /><br />Add the wet ingredients to the dry and cold to combine. Lastly carefully fold in the berries until well distributed.<br /><br />DROP (hence the name Drop Scone) spoonsful of the dough spaced well apart. Or... drop the whole batch of dough onto a parchment lined baking sheet. With a wet spatula spread the dough in a rough circle or rectangle about 3/4" thick. <br /><br />Bake for 10 minutes, remove from the oven and slice the rectangle into squares or wedges. Return to the oven and bake another 10 minutes until you get a nice golden top.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz3iv7lw1VNJyhcwP0h5qzbVL1fzxE1rHgcD0_XeI3E2JyMSw_bkZNFVGQqcdKDLDzlwVCUpVn2-1SY6_WFOarra33YdZQmauvWRnKclR9-QShex3fLrcY_dxDHsLot9UyFqrqqeESuQFHilDTZhaNfa2LAOipS_pzpcD7zRr6-R6VnzKUzkmNJPqs6nw/s1710/scone1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1710" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz3iv7lw1VNJyhcwP0h5qzbVL1fzxE1rHgcD0_XeI3E2JyMSw_bkZNFVGQqcdKDLDzlwVCUpVn2-1SY6_WFOarra33YdZQmauvWRnKclR9-QShex3fLrcY_dxDHsLot9UyFqrqqeESuQFHilDTZhaNfa2LAOipS_pzpcD7zRr6-R6VnzKUzkmNJPqs6nw/w374-h400/scone1.jpg" width="374" /></a></div><div style="text-align: center;"><br /></div>Cool on the baking pan for a few minutes, then split one, slather with butter and enjoy!<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJZCKToWXrcxdFCT0Ne-jD2-8_DKCrK1szmCRvPo9cH3ry__mXlSz9Pi0Yr7yV7Ntofi9SpvmGBVcThhlVjQ1tF65fTAihb3dq3gVM_R5kOXdjB4Y-40QLroMMARgzxlJVYqM-_zDO2T-B_wmM0RVQo9w0YquIzadw-etyisPSBWSqmVMhYCMdBZVsG4/s1600/scone3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1490" data-original-width="1600" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJZCKToWXrcxdFCT0Ne-jD2-8_DKCrK1szmCRvPo9cH3ry__mXlSz9Pi0Yr7yV7Ntofi9SpvmGBVcThhlVjQ1tF65fTAihb3dq3gVM_R5kOXdjB4Y-40QLroMMARgzxlJVYqM-_zDO2T-B_wmM0RVQo9w0YquIzadw-etyisPSBWSqmVMhYCMdBZVsG4/w400-h373/scone3.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMydgKZDDKLVYMb9W-I9wef6Fo0mowsb8kZC0Qq5SPEkVIZLCjc9PUiXw1BB69KXi_A4GttDrEpxClFI4VuQNyFmFLU9XVUdEDhDHZlANf6BiGIAMgquVr-2Hdx1V8H-OaQvzIK6_SrIPhwwPbL-UYSpHkR6ofVRGIH8ZNmD7JT6UtnO_cMqcdT9vXyzQ/s1600/Scone2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1373" data-original-width="1600" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMydgKZDDKLVYMb9W-I9wef6Fo0mowsb8kZC0Qq5SPEkVIZLCjc9PUiXw1BB69KXi_A4GttDrEpxClFI4VuQNyFmFLU9XVUdEDhDHZlANf6BiGIAMgquVr-2Hdx1V8H-OaQvzIK6_SrIPhwwPbL-UYSpHkR6ofVRGIH8ZNmD7JT6UtnO_cMqcdT9vXyzQ/w400-h344/Scone2.jpg" width="400" /></a></div><br /><div style="text-align: center;"><br /></div><span style="font-size: x-large;"><b>Mushroom Dinner Quesadilla<br /></b></span>My own take on an upscale dinner version of a quesadilla.<p></p><p>Large (9") Burrito size Tortilla<br />2 Eggs Beaten<br />Mushrooms, sliced<br />Onion, diced<br />Bell Pepper, diced<br />Taco Seasoning<br />Feta Cheese<br />Cheddar or Mexican blend shredded cheese<br />toppings of choice<br /><br />Beat together the eggs while you fry the mushrooms, bell pepper and onion is a large non-stick skillet.<br /><br />Pour the eggs over and around the veggies. Use a spatula to try and keep the eggs in a 9" circle.<br />Dust the cooking egg/veg mix with taco seasoning, and sprinkle some shredded cheese and cheddar on top.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fHbNZ15vUHiRAY79V5VYFRPWcdZZkWUhm5kUD58rTCpyJmZ5_sc5pJtPH3zXTRZsDtwPJqUzJ4A4uzp2o7SXXYNVx6ETZtllgv0sYHWiHfrwhcl9GyaMc_uGBkbLFXGsA2ps2GoI5AZUBoodIiM9BYux70vOsbsd614ZA120nF9w8gyqT7AYjLOgUoE/s1783/Q1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1783" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fHbNZ15vUHiRAY79V5VYFRPWcdZZkWUhm5kUD58rTCpyJmZ5_sc5pJtPH3zXTRZsDtwPJqUzJ4A4uzp2o7SXXYNVx6ETZtllgv0sYHWiHfrwhcl9GyaMc_uGBkbLFXGsA2ps2GoI5AZUBoodIiM9BYux70vOsbsd614ZA120nF9w8gyqT7AYjLOgUoE/w359-h400/Q1.jpg" width="359" /></a></div><div style="text-align: center;"><br /></div>Lay a tortilla on the still runny mixture and press it down to adhere.<br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU2VcPTKs4Q52BGZTRAjSrZmh7Qfze_mMUTBo6SgDPtAFMO92CT_IjUwusDvMNXxLUgF_phtHD_HvO68BlGS4XijCFsLmhLlnzVaT_Pdv3A34DH9XamRP6nwdbBxE0ccXsdDvO7v1NJGxNh6AeRQknng44BO9I7LyenGkZiVSqwZ4mpEaiPSJ0tPt7Sbw/s1873/q2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1873" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU2VcPTKs4Q52BGZTRAjSrZmh7Qfze_mMUTBo6SgDPtAFMO92CT_IjUwusDvMNXxLUgF_phtHD_HvO68BlGS4XijCFsLmhLlnzVaT_Pdv3A34DH9XamRP6nwdbBxE0ccXsdDvO7v1NJGxNh6AeRQknng44BO9I7LyenGkZiVSqwZ4mpEaiPSJ0tPt7Sbw/w341-h400/q2.jpg" width="341" /></a></div><br />Flip as you transfer to a plate, then return the quesadilla to the skillet -- tortilla-side down.<br />Cook for a couple minutes to brown the tortilla. Add more cheeses.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjnQPMEQeZNkMaVA1powktCXmqX0Ti_LFGeuHZgTts4ztD2US396GEnGG1fLWXL0kfUEZq1DnoUyv354UZoYGV4kc7Sp0OxU5iqzTE_7AaRHhNnlvvMx6KgPpCY2_CpUoTBcCGdc3erAbmOIlCrW2YLYgXb2T996LCi27QTsyC3WtJNNScFbT0j7i9x3Q/s1877/q3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1877" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjnQPMEQeZNkMaVA1powktCXmqX0Ti_LFGeuHZgTts4ztD2US396GEnGG1fLWXL0kfUEZq1DnoUyv354UZoYGV4kc7Sp0OxU5iqzTE_7AaRHhNnlvvMx6KgPpCY2_CpUoTBcCGdc3erAbmOIlCrW2YLYgXb2T996LCi27QTsyC3WtJNNScFbT0j7i9x3Q/w341-h400/q3.jpg" width="341" /></a></div><br />Fold in half and transfer back to the plate. Top with salsa or whatever you choose, and serve.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge7eYnKw-DRhyphenhyphen0t5YOijfuKy0nj-hiHFPEFpxhyphenhyphenxLRe-xllvqrk1Hhfqd9O_XKG3y70MGBpVPn3-APQwuoqZkr-6q6IryjJ0iRXDnge-K-cj8v73cUcLTihwn5NjrRq0MiWeflzF2dHJjz_Q4JdEyo8xgjxvA4UhId4FXWPl-QZPzAjQRkkLOQoS1AWng/s1600/q4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1081" data-original-width="1600" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge7eYnKw-DRhyphenhyphen0t5YOijfuKy0nj-hiHFPEFpxhyphenhyphenxLRe-xllvqrk1Hhfqd9O_XKG3y70MGBpVPn3-APQwuoqZkr-6q6IryjJ0iRXDnge-K-cj8v73cUcLTihwn5NjrRq0MiWeflzF2dHJjz_Q4JdEyo8xgjxvA4UhId4FXWPl-QZPzAjQRkkLOQoS1AWng/w400-h270/q4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b><span style="font-size: x-large;">Persimmon Jam<br /></span></b>Simple, easy and will keep, tightly closed, in the fridge for 6 months or until it's gone... The lemon juice acts like pectin to help the jam set up. </p><p style="margin-bottom: 0in;">8-10 Ripe Persimmons<br />1 cup Sugar<br />Juice of half a lemon<br />½ teaspoon Cinnamon<br />½ teaspoon Nutmeg or Mace<br />1/4 teaspoon Allspice</p><p style="margin-bottom: 0in;">Cut the tops off the persimmons and peel them. Cut into pieces and with your food processor puree the fruit, sugar, spices and lemon juice to a smooth consistency.</p><p style="margin-bottom: 0in;">Cook the puree in a saucepan with the burner on medium-low for 30-45 minutes, stirring every 10 minutes to cook out excess water and thicken significantly. Don't let it stick to the bottom of the pan!<br /></p><p style="margin-bottom: 0in;">Ladle into a screw-top jar(s) and let it cool on the counter before you transfer to the fridge.<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyjAy590S0h0sul1MaZ7mVuETAgYUjxJog4zn5HGQ75CWbW5HWnF8b7SnsG0lzLSd0QbBa4P8az8dvU6xorVsN8Z-Dxt1O-ljsxdIh8CnbIaQ_SbsUmAUOC8bpuJxvVQzS_rRF8a7mXiEh3fLYZoNzFkIojOrxqHta-6HEYXAvdMFQ_p5cJTc4AxsVxIc/s1784/persimmon%20jam.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1784" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyjAy590S0h0sul1MaZ7mVuETAgYUjxJog4zn5HGQ75CWbW5HWnF8b7SnsG0lzLSd0QbBa4P8az8dvU6xorVsN8Z-Dxt1O-ljsxdIh8CnbIaQ_SbsUmAUOC8bpuJxvVQzS_rRF8a7mXiEh3fLYZoNzFkIojOrxqHta-6HEYXAvdMFQ_p5cJTc4AxsVxIc/w359-h400/persimmon%20jam.jpg" width="359" /></a></div><br /><div style="text-align: center;"><br /></div><p></p><div style="text-align: center;"><br /></div>Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.com0tag:blogger.com,1999:blog-3881407592155190379.post-46735758403979640362023-10-19T19:09:00.160-04:002023-10-24T11:45:59.143-04:00Persimmon Pie, Creole Comfort Food, Turkish Mussaka, Shell Pasta Salad, Apple Dessert Quesadillas<p><span style="font-size: x-large;"><b> Persimmon Pie<br /></b></span>Persimmons are, in many places, a very under-rated fruit because people tend to pick them too soon and don't let the sweetness develop. To avoid the rather stringent un-ripe taste, you want 'mushy-firm' fruit, with the skin not quite bursting ripe. <br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3oDyGXINeW8_ZcafI4257dSj7Lb12kRsRbOTpz6XDM5CkWsKfNn6dP3EQ4xNOvQV1Oq2P2emmFWbvXPgyXhXmoRnpeDP_i67EdHZItbhhyRkbEEtwymAcGdiMvp3LpYnaolOqd8MF4ndMzLshWODNcEjNhgrQzUVdx2qwx9kNoGDWpeWWs3nmnh6dAUg/s1600/Persimmon2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1496" data-original-width="1600" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3oDyGXINeW8_ZcafI4257dSj7Lb12kRsRbOTpz6XDM5CkWsKfNn6dP3EQ4xNOvQV1Oq2P2emmFWbvXPgyXhXmoRnpeDP_i67EdHZItbhhyRkbEEtwymAcGdiMvp3LpYnaolOqd8MF4ndMzLshWODNcEjNhgrQzUVdx2qwx9kNoGDWpeWWs3nmnh6dAUg/w400-h374/Persimmon2.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-weight: 700;"><br /></span></div>There are tons of fancy persimmon
custard and other recipes out there, but this simple “jam tart” is about as
easy as it gets, and it showcases the fruit. When I was at our Farmers Market I could only get 5 ripe persimmons -- which made about 2-1/2 cups of pulp, so I added half a cup of
unsweetened apple sauce to give me a nice full pie shell.<p></p><p style="margin-bottom: 0in;">Notice
there's not a lot of sugar or spice in this recipe. You want to
taste the subtle flavor of persimmons, not bury it in sweet and
spice.<br /><br />2-1/2 cups pureed Ripe Persimmons – 4-6 fruit,
topped, seeded and chopped with skin<br />½ cup unsweetened
Applesauce<br />1/2 cup Sugar<br />Juice of half a Lemon<br />1 Egg,
beaten<br />½ teaspoon Cinnamon<br />½ teaspoon Nutmeg or Mace</p><p style="margin-bottom: 0in;">1/8 teaspoon Allspice<br />9” Pie
Shell, homemade or store bought.<br /><br />Blind-bake your crust so it
won't get soggy</p><p style="margin-bottom: 0in;">Combine the pureed persimmon with the
sugar and spices and transfer to the par-baked crust. <br /><br />Bake
in a pre-heated 400F oven for about 45 minutes until set.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKg0ncqXR_c1jto5MYfcLHtoBVJQdLj64T_qNgTuYZCrf3XH61r7AKbkNt0gkfZCHadNitYg6McwaxBhEHxxekvnwTHLomXl14QvGYb9Qgq1Nan49kZeyooucQsfg3bHB1LYLhct1iDxci_yqGcqCZQrPVjEmGx6dVEu5QvnEV1Ug9uDIVLuhYw-UxOM/s1677/Persimmon3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1677" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKg0ncqXR_c1jto5MYfcLHtoBVJQdLj64T_qNgTuYZCrf3XH61r7AKbkNt0gkfZCHadNitYg6McwaxBhEHxxekvnwTHLomXl14QvGYb9Qgq1Nan49kZeyooucQsfg3bHB1LYLhct1iDxci_yqGcqCZQrPVjEmGx6dVEu5QvnEV1Ug9uDIVLuhYw-UxOM/w381-h400/Persimmon3.jpg" width="381" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b><span style="font-size: x-large;">Cajun/Creole Comfort Food<br /></span></b>All my own invention! Sort of an upscale version of Macque Choux, with hominy rather than kernal corn and salsa verde instead of cream or milk.<br /><br />1 can White Hominy, drained<br />"some" Red Bell Pepper, diced<br />"some" Sweet Onion, diced<br />"some" Celery, diced<br />"some" Salsa Verde<br />"some" Mushrooms, sliced<br />"some" Tony Chachere's Creole Seasoning<span style="font-size: xx-small;">tm</span> or other Cajun/Creole spice blend, to taste<br /><br />In a splash of oil or butter, saute the onion and bell pepper until the onion is translucent. Add everything else, and maybe some water, and simmer until it's all heated through and fairly thick. Serve with tortilla chips or tortillas.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKH9dGbrZbJELmepxvWXHV4LMTZyQSQbiwgqmoab7q6Czh61g3bTj5W2OQrKRZliXeZhTJr9mqV-AZv9JjZ1VEm8QATLGtGlOuZzUzSzIlfihEVQ8g6XPH7h9_qeldL1fPH-Obrd4zgcQcCKzWQJCMVgShVddJapvjjI4_bS3EVMIgpf3DFR1YB_GutRA/s1626/Cajun%20Comfort.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1626" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKH9dGbrZbJELmepxvWXHV4LMTZyQSQbiwgqmoab7q6Czh61g3bTj5W2OQrKRZliXeZhTJr9mqV-AZv9JjZ1VEm8QATLGtGlOuZzUzSzIlfihEVQ8g6XPH7h9_qeldL1fPH-Obrd4zgcQcCKzWQJCMVgShVddJapvjjI4_bS3EVMIgpf3DFR1YB_GutRA/s320/Cajun%20Comfort.jpg" width="315" /></a></div><br /><p style="text-align: left;"><span style="font-size: x-large; font-weight: bold;">Turkish Mussaka</span><br />Nearly everyone agrees, the basic concept of Mussaka or Moussaka came from the Ottoman invasions in the part of the world at the eastern end of the Med. Nearly every culture there has some version of an eggplant (aubergine), onion and tomato 'stew', with as many version s there are cooks east of Rome and west of Moscow. The common Greek version features a bechamel sauce topping, this Turkish version sticks to the basics -- roughly equal amounts of meat, eggplant and tomato, plus garlic and assorted spices. Here's mine.<br /><br />10-12 oz Eggplant, cubed -- any kind<br />10-12 oz Ground (minced) Meat.* <br />3-5 cloves Garlic, minced<br />10-12 oz Fresh Tomato (I used a yellow and a dark red heirloom tomatoes<br />1 cup diced Peppers -- Poblano or Cubanelle would be perfect. I had a Red Bell...<br />1 large Sweet White Onion, diced <br />1 Tbsp ground Cumin<br />Aleppo or Hot Paprika to taste<br />1-1/2 cups Stock of your choice, or herbed water</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-sxXWFfO5klbRyqnSeavFxA7bL5A5LzCVpXpa3UrPoQYA34tztJJbZeqfrPs8rz2qG1cIA-Ewf9RjnTiRouB3sevahox6aEDiQQnDJjN11_Iqg8XrYBMSv2Ln-Qu9nAfgS3wAu-EOp4uggVJ-uCzpBKfI6tw9nsTYUGgbVNypjqcj0Ost7unSCPfAiG0/s1600/Mussaka1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1556" data-original-width="1600" height="389" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-sxXWFfO5klbRyqnSeavFxA7bL5A5LzCVpXpa3UrPoQYA34tztJJbZeqfrPs8rz2qG1cIA-Ewf9RjnTiRouB3sevahox6aEDiQQnDJjN11_Iqg8XrYBMSv2Ln-Qu9nAfgS3wAu-EOp4uggVJ-uCzpBKfI6tw9nsTYUGgbVNypjqcj0Ost7unSCPfAiG0/w400-h389/Mussaka1.jpg" width="400" /></a></div><p style="text-align: left;">The meat can be any combination of lamb and beef you want. For us vegetarians I used Gardein<span style="font-size: xx-small;">tm</span> brand ground beef flavored "veggie crumbles".<br /><br /> With the tomatoes, you want some 'chunks' and some puree. I cut each of my toms in half and pureed one half of each together, and diced the other two halves. and reserved both.<br /><br />Fry the meat in a splash of oil with the garlic. Remove from the skillet and reserve. In the same skillet fry the eggplant in additional oil with a dash or to of Aleppo pepper or paprika. Reserve.<br /><br />Fry the onion with cumin until translucent. Add the diced tomato. Add the meat, tomato puree and diced peppers. Add the stock, reduce the heat and simmer until thickened nicely.<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTBVWSziZUOaZxu_2NiSGRZ9jm-2SYhCnc0je4G1LuIruQU9TLmOdsWx47DffPDPZytwvJTOrnti9ePlRlSP0Iz8IdOCCsh_NUMRCRNkN8I3BnOrqabVN2mppaIIdHCyJb0v41vvKFfxhMU0X5uUd_l6Q3Arb39CEsEDFN5mMlZclA38g8Or7P0x2eLWc/s1600/Mussaka2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1342" data-original-width="1600" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTBVWSziZUOaZxu_2NiSGRZ9jm-2SYhCnc0je4G1LuIruQU9TLmOdsWx47DffPDPZytwvJTOrnti9ePlRlSP0Iz8IdOCCsh_NUMRCRNkN8I3BnOrqabVN2mppaIIdHCyJb0v41vvKFfxhMU0X5uUd_l6Q3Arb39CEsEDFN5mMlZclA38g8Or7P0x2eLWc/w400-h335/Mussaka2.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div> Serve with rice or another side veg and/or fresh bread.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOCuIiOIwS9oAmeD9R1Y-0KGoeA7DBPPkWLEBGTVb7uazXBnUonMOeBRy0nnNZHyuAy-mUsxF49z9_ZHowoe_c0GDBRVQvicsXnfBL2Chn4Sm9FcYn3TeFwQmDn8Qgg7sLmLAktAhBnx6_WQWEGbZFo1nRTTFiL3W75hAxC8On5FrjsMzbNB9luCXezXs/s1600/Mussaka3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1600" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOCuIiOIwS9oAmeD9R1Y-0KGoeA7DBPPkWLEBGTVb7uazXBnUonMOeBRy0nnNZHyuAy-mUsxF49z9_ZHowoe_c0GDBRVQvicsXnfBL2Chn4Sm9FcYn3TeFwQmDn8Qgg7sLmLAktAhBnx6_WQWEGbZFo1nRTTFiL3W75hAxC8On5FrjsMzbNB9luCXezXs/w400-h378/Mussaka3.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div><br /><b><span style="font-size: x-large;">Shell Pasta Salad<br /></span></b>This is my take on one of my Mom's summer recipes. Murphy only knows where she got the recipe originally, but I suspect the classic Red & White checked, ring-bound Betty Crocker Cookbook from at least 75 years ago...<br /><br />She invariably used tuna, and hardboiled eggs in her riff on this classic. Mine is just a little different.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjve1W83y2fpOkjZqAqmWFQD3N03ZXyvtVM9B4pGuS9B9FvsSDqTut5YUVGPgTjSpdo7H99Y2EsQh37x1V0EmrqHxWtHxLro5Wajv9HOJd12VzMfo9ywZRi_Zv14dg80HxnOs0nKWicNWVqtmDo7duXqQ1cCjzMpSA4_xeOZXpU3YVFbsj9boVFW8HF0ec/s1649/shells1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1649" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjve1W83y2fpOkjZqAqmWFQD3N03ZXyvtVM9B4pGuS9B9FvsSDqTut5YUVGPgTjSpdo7H99Y2EsQh37x1V0EmrqHxWtHxLro5Wajv9HOJd12VzMfo9ywZRi_Zv14dg80HxnOs0nKWicNWVqtmDo7duXqQ1cCjzMpSA4_xeOZXpU3YVFbsj9boVFW8HF0ec/s320/shells1.jpg" width="310" /></a></div><br /><div style="text-align: left;">That's pasta, radishes, celery, onion, red bell peppers and peas. Fold them together and fold in "some" mayonnaise. Dust with black pepper and paprika.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIM_2vIEUReFFRiqLTclHZpMn6zPwEpiKPRbgIS_DLY966j6zHTg4b6EK4Fzbg-1rw3nt89bt0gk3zH-nm8QBh_4YvJn7t3Pc-NUXdejik1NudDt_bQ3Ru7HPaDFCdm6Z0C5VS-dOZ7uxqWVEfyiqnjsOCiDdjNRoEilyFI8QT35mMf6JqWTNDMmaJm4/s1600/Shells2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1529" data-original-width="1600" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIM_2vIEUReFFRiqLTclHZpMn6zPwEpiKPRbgIS_DLY966j6zHTg4b6EK4Fzbg-1rw3nt89bt0gk3zH-nm8QBh_4YvJn7t3Pc-NUXdejik1NudDt_bQ3Ru7HPaDFCdm6Z0C5VS-dOZ7uxqWVEfyiqnjsOCiDdjNRoEilyFI8QT35mMf6JqWTNDMmaJm4/s320/Shells2.jpg" width="320" /></a><br /><br />Chill several hours before serving</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiVBziiHuzTEd2QuGlKGPCknMfZXx3hZRfWv7UcrduxkJoakIX5sKPYpeNjKz9GbysoO88ep8b8GZfCtpFETMyN7xI_jfEdVDIRcI8DHNe1LDfBj5Mk7B90HcRUbMSx79WchE2VGA7FZeQ25N-IP4594mLtSnbHPgyBvldtgWKXt8dlP2w6Gi65j-3R4o/s1600/Shells3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1431" data-original-width="1600" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiVBziiHuzTEd2QuGlKGPCknMfZXx3hZRfWv7UcrduxkJoakIX5sKPYpeNjKz9GbysoO88ep8b8GZfCtpFETMyN7xI_jfEdVDIRcI8DHNe1LDfBj5Mk7B90HcRUbMSx79WchE2VGA7FZeQ25N-IP4594mLtSnbHPgyBvldtgWKXt8dlP2w6Gi65j-3R4o/s320/Shells3.jpg" width="320" /></a></div><br /><div style="text-align: center;"><br /></div></div><b><span style="font-size: x-large;">Apple Dessert Quesadillas<br /></span></b>It's Fall, even here in Southwest Florida. The perfect time for a perfectly simple Apple dessert. <br />Make a batch of stewed apples from your favorite fruit. Use them for sugar dusted quesadilla filling!<br /><br />3-4 medium Apples - variety, skin on or off, slices or chunks it's all up to you.<br />2-3 Tbsp Butter or Olivio<span style="font-size: xx-small;">tm</span><br />2 Tbsp Brown Sugar or white sugar with a tsp of treacle or molasses<br />1 tsp Lemon Juice<br />Optional crumbled Cheddar cheese<br /><br />In a largish pot, melt the butter/Olivio and toss in the rest of the ingredients. Stir and simmer for 6-8 minutes until the apples are tender and the sauce is thickened. Reserve.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDfu4rD-CMiVc1B7llqYksd-UJ-3Pa36vuKh5q1ETH6OkUhPObIW918M_I3HHynXbEYRhhap77Gv-2sWD6HOMfHd7ikRoGuOIYH7ayvnXA0APwe-LkNJguBAb_K0TbxYiBLA5KkPe3kz-gOHFFqkkw9XJ7Gh5SnjL75LxL18Qg9SpJ8xYaHKsueFjcyJ0/s1733/ques1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1733" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDfu4rD-CMiVc1B7llqYksd-UJ-3Pa36vuKh5q1ETH6OkUhPObIW918M_I3HHynXbEYRhhap77Gv-2sWD6HOMfHd7ikRoGuOIYH7ayvnXA0APwe-LkNJguBAb_K0TbxYiBLA5KkPe3kz-gOHFFqkkw9XJ7Gh5SnjL75LxL18Qg9SpJ8xYaHKsueFjcyJ0/w369-h400/ques1.jpg" width="369" /></a></div><div style="text-align: center;"><br /></div>Cinnamon Sugar = 1 Tbsp + 1/8 Tbsp mixed.<br /><br />On a griddle or large skillet, bring the temperature to medium and dry-fry a large tortilla. When the first side is starts to brown a bit, flip the tortilla and spread "some" stewed apples on half, and sprinkle "some" cinnamon-sugar on the other half <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnhZkH6PP1y7cYLXD9iY1DEfQHDUEyTbpZt_O5_jqFMepEeqAX-ykSHM2LEv-Ix0fctTlA1UTAYtyC6lV4NpG5u6PMU9jliDB6mKEhFLm-UeWN3yYopVANXGE10jLwFYf0-3VBpzwD14rWPltCMhEBd6tnr0cnRjGz_ZMgtFmq8uzLb2UP5HTjHeiYkWI/s2133/ques2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2133" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnhZkH6PP1y7cYLXD9iY1DEfQHDUEyTbpZt_O5_jqFMepEeqAX-ykSHM2LEv-Ix0fctTlA1UTAYtyC6lV4NpG5u6PMU9jliDB6mKEhFLm-UeWN3yYopVANXGE10jLwFYf0-3VBpzwD14rWPltCMhEBd6tnr0cnRjGz_ZMgtFmq8uzLb2UP5HTjHeiYkWI/w300-h400/ques2.jpg" width="300" /></a></div><div style="text-align: center;"><br /></div>Optionally add some crumbled cheddar to the filling. Fold the sugar side on top of the apples and cook for another minute or so, flipping to brown both sides. Transfer to a warm plate and repeat as needed...<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Fp5u1zhgIS8OBUWile51KcehhNgr8YJvjAajQ_RM7LcAjWBUPtk2fsWkySaKSNbzvSmPf77rxUe80Gmvnv7Mqm7ohtqzAjwy0v6v-rB-EqU5Bt4ud671Dzni5V2wKrXGRuQoch4GSsHemGXusJK5AoYmjEodeeIPMOeBKRP1hHe4bLPAGSj7bmec7sw/s1600/ques3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1447" data-original-width="1600" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Fp5u1zhgIS8OBUWile51KcehhNgr8YJvjAajQ_RM7LcAjWBUPtk2fsWkySaKSNbzvSmPf77rxUe80Gmvnv7Mqm7ohtqzAjwy0v6v-rB-EqU5Bt4ud671Dzni5V2wKrXGRuQoch4GSsHemGXusJK5AoYmjEodeeIPMOeBKRP1hHe4bLPAGSj7bmec7sw/w400-h361/ques3.jpg" width="400" /></a></div><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><br /><p></p><p style="text-align: left;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></p>Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.com0tag:blogger.com,1999:blog-3881407592155190379.post-58720654770908315662023-10-16T15:06:00.000-04:002023-10-16T15:06:15.829-04:00Vegetarian Enchiladas w/ Pico de Gallo, Tortilla Chip Casserole, Beans on Marmite Toast<p><span style="font-family: georgia;"><span style="font-size: x-large;"><b>Vegetarian Enchiladas<br /></b></span>Black beans, leftover rice and faux meat feature in these tasty beauties!<br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGeJXFEKDLHfAZmOzkFfxldqZqfe-BNutgu-7Djz4SZ2I0U2E-L31oFy35Li33rUT_BCJjf-EWgBYsV2f777sxgLm-1_vu0NrKsWKXtXH-gmVJtJqGXtMHZWcQx8P1r_iw6eYwlz8LAHPb57mHrr5EvtZ_PQI9TC3vJH3s_58wxTvqloiMBfCcwtAll0Y/s1600/Enchilada%20&%20Pico.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1502" data-original-width="1600" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGeJXFEKDLHfAZmOzkFfxldqZqfe-BNutgu-7Djz4SZ2I0U2E-L31oFy35Li33rUT_BCJjf-EWgBYsV2f777sxgLm-1_vu0NrKsWKXtXH-gmVJtJqGXtMHZWcQx8P1r_iw6eYwlz8LAHPb57mHrr5EvtZ_PQI9TC3vJH3s_58wxTvqloiMBfCcwtAll0Y/w400-h375/Enchilada%20&%20Pico.jpg" width="400" /></span></a></div><p></p><p><span style="font-family: georgia;">1 can Red or Green Enchilada Sauce<br />3-4 cups (or 2 cans) Black Beans rinsed/drained<br />1 can Rotel<span style="font-size: xx-small;">tm</span> Tomatoes with green chiles<br />1 Onion, diced<br />1 cup Faux Meat Crumbles -- your favorite brand.<br />1 cup leftover rice<br />Taco Seasoning packet<br />10" diameter Flour or Corn Tortillas<br />2 cups shredded Mexican Cheese blend<br />Diced Tomato, Salsa and Sour Cream or Siggi's Skyr to top</span></p><p><span style="font-family: georgia;"><br />Saute the onion, then add the beans, tomatoes, rice, spice and faux meat simmer to thicken the filling. Cool.<br /><br />Nuke a tortilla of about 15 seconds. Add about 1/4 cup of filling and a good pinch of cheese to the now flexible tortilla, carefully roll up into a long tube about 1.5" diameter. Place the roll-up seam-side-down in a 9x12 baking dish. Repeat until the baking dish is filled with 8 filled, rolled tortillas. <br /><br />Pour the enchilada sauce overall. Top with the remaining cheese and bake @350F for about 30-45 minutes until the cheese is well melted and the enchiladas are heated through Let rest before serving on a bed of shredded lettuce, topped with more cheese, salsa, yogurt or sour cream. <br /><br /><br /><b><span style="font-size: x-large;">Pico de Gallo<br /></span></b>Pico de Gallo, a.k.a. salsa crude or salsa fresco, is the quintessential Mexican side "salad" served with practically every plate you order at a restaurante.<br /><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwFH-3XlFJBEBBI0IPeOaxnCpLRsfA9Ruim2tzn8eZIg5Ts4w3_ihBXbMJEPWablmTUB8EYHL8w6tS0CJTaedUhw-_aNBZGEQWp9PVFxZX2z2CygEA6A-vUWmQayqbeWyi2oUWVx7RT4F3OLoki0fL0z4t43lNi9aDBClqI4lgzpGnI-ZAK0EihddbXeM/s836/Pico.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="739" data-original-width="836" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwFH-3XlFJBEBBI0IPeOaxnCpLRsfA9Ruim2tzn8eZIg5Ts4w3_ihBXbMJEPWablmTUB8EYHL8w6tS0CJTaedUhw-_aNBZGEQWp9PVFxZX2z2CygEA6A-vUWmQayqbeWyi2oUWVx7RT4F3OLoki0fL0z4t43lNi9aDBClqI4lgzpGnI-ZAK0EihddbXeM/w400-h354/Pico.jpg" width="400" /></span></a></div><div style="text-align: center;"><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;">Simple and easy to make at home -- from diced onion, tomato, peppers, lime juice, a pinch of salt, and chopped cilantro if you like it. I use equal amounts of diced white onion and diced peppers, and plenty of lime juice. This batch included heirloom yellow tomato, red bell pepper, and a single red jalapeno por un poco caliente... <br /><br /><br /><span style="font-size: x-large; font-weight: bold;">Tortilla Chip Casserole</span><br />Think "baked nachos" here. Make a "filling" of shredded chicken, diced onion, tomato and bell peppers and Chicken Taco Seasoning, simmered together with green chili enchilada sauce until nice and thick. Of course if you're full vegetarian/vegan, you can use red or black beans and corn as a substitute for the chicken... <br /><br />Layer that with Tortilla Chips (I prefer White Corn, unflavored chips), and "Mexican blend" shredded cheese, and bake until melted and yummy. Serve topped with shredded lettuce and a dollop of sour cream or Siggi's Skyr.</span><p></p><p><span style="font-family: georgia;">1 lb Shredded chicken<br />1 11oz bag low salt Tortilla Chips (I prefer white corn chips)<br />1 can Tomatoes with Green Chiles <br />1 large Green Bell Pepper, diced<br />1 large Sweet Onion, diced<br />1 10oz can Green Chili Enchilada Sauce<br />2 packets, Chicken Taco Spice Blend<br />shredded lettuce and sour cream/skyr to serve<br /><br />Saute the onion and bell pepper, adding one packet of spice blend and 1/2 cup water. Add the chicken, tomatoes, enchilada sauce and second spice packet and simmer until 20-30 minutes until everything is heated through and the mixture thickened.<br /><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEdXZfjIl9dldoZ8b4eiABZL7LbjtDzAmcRlFbHYrAoh_J9DAlKkpsCuVrq18dX16ngKYusJefrPjeXY4K08R5uWT7xRo4oh_rfkfrvfifuJs_Ucvj04e5kOoi3idkQvKpAuwcyuZ8lDWbgT8djOn5D40ftQYDHotpljKOj2HuY1ZNNvIzxLsr2jwSFo0/s1600/tortilla1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1582" data-original-width="1600" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEdXZfjIl9dldoZ8b4eiABZL7LbjtDzAmcRlFbHYrAoh_J9DAlKkpsCuVrq18dX16ngKYusJefrPjeXY4K08R5uWT7xRo4oh_rfkfrvfifuJs_Ucvj04e5kOoi3idkQvKpAuwcyuZ8lDWbgT8djOn5D40ftQYDHotpljKOj2HuY1ZNNvIzxLsr2jwSFo0/w400-h395/tortilla1.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;">Crush some chips and lay them in the bottom of the dish. Top with half of the filling. Top that with flat chips and half of the cheese. Repeat with the remaining ingredients.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjermf_0StTaOu8UAO9QnaeuGiGCBh1hyphenhyphenRPJq85C7cKBBW04dwOncF4boi-prz7UW6dec93mLCxhAzGKk7VsSTkaobMUFf-b3KK9bIEHhPNXvMfP7FqizpqWQQkGS5T6Rati6D7-5uX2_XTOstLc1UGqc3Z0WyGYhsiXTN3nfyAcd2bE8dhtfn6Ei1amk/s1600/tortilla2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1087" data-original-width="1600" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjermf_0StTaOu8UAO9QnaeuGiGCBh1hyphenhyphenRPJq85C7cKBBW04dwOncF4boi-prz7UW6dec93mLCxhAzGKk7VsSTkaobMUFf-b3KK9bIEHhPNXvMfP7FqizpqWQQkGS5T6Rati6D7-5uX2_XTOstLc1UGqc3Z0WyGYhsiXTN3nfyAcd2bE8dhtfn6Ei1amk/w400-h271/tortilla2.jpg" width="400" /></span></a></div><div style="text-align: center;"><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;">Bake at 350F for 30 minutes until the cheese is nicely melted. Rest the dish for 10-15 minutes. <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqIqZdrOGKovUjqaMVL6x7S3eYKGbV6EK1ZpP2yDT9wn1hxbsg-lJfoMV15-MWcwAe2HbmqtOCsK0ydHmbcDv0H0ZKsJ-g8k8gm2E5jokk7VLCe7R8u4Y9_xkcRJkeV2_etdoIlVWqKaZDbgcDJa60bJ2ppjkTjIoCIzF6ZPGAbZtdXvgm7_bzj9I_Jf4/s1600/tortilla3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1011" data-original-width="1600" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqIqZdrOGKovUjqaMVL6x7S3eYKGbV6EK1ZpP2yDT9wn1hxbsg-lJfoMV15-MWcwAe2HbmqtOCsK0ydHmbcDv0H0ZKsJ-g8k8gm2E5jokk7VLCe7R8u4Y9_xkcRJkeV2_etdoIlVWqKaZDbgcDJa60bJ2ppjkTjIoCIzF6ZPGAbZtdXvgm7_bzj9I_Jf4/w400-h253/tortilla3.jpg" width="400" /></span></a></div><div style="text-align: center;"><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;"> Serve a porti0n atop a bed of shredded lettuce and top with a dollop of cream/skyr.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_z1Tp8jaSkQI7csSD_zX1j9oH3dT9RDPi4RjuEpOlcNGWkzQDoIQo5MtUMMw1vj-gPugEvZO7Y1IPKI2oXvM8i8KQ6L36_m7x9hgLs2hrc6tDtuUG0wQUKMug_KU3jBpSObhJ7raf599sbIrHilzuCT8H88V8dwd0OMkaLxcB_kI83CK-eDH9xRpUb40/s1600/tortilla4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1213" data-original-width="1600" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_z1Tp8jaSkQI7csSD_zX1j9oH3dT9RDPi4RjuEpOlcNGWkzQDoIQo5MtUMMw1vj-gPugEvZO7Y1IPKI2oXvM8i8KQ6L36_m7x9hgLs2hrc6tDtuUG0wQUKMug_KU3jBpSObhJ7raf599sbIrHilzuCT8H88V8dwd0OMkaLxcB_kI83CK-eDH9xRpUb40/w400-h304/tortilla4.jpg" width="400" /></span></a></div><span style="font-family: georgia;"><br /></span><div style="text-align: center;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: center;"><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;"><b><span style="font-size: x-large;">Beans On Marmite Toast<br /></span></b>This one's for my UK and Oz readers, and others who know "a good thing" when they taste it.<br />Beans on Toast is a quintessential British dish. Yep -- baked beans on toasted bread. We eat it fairly regularly around here. But someone posted this upscale version the other day and I just had to try it.<br /><br />English "baked beans" are wimpy and unsweet by American standards, which is OK for BoT. You really don't need that sugar! We can get Heinz brand English Baked Beans (blue label can) in most megamart International aisles. But boy are they expensive! If you don't want to spend that much go down to the regular canned bean aisle and get some less sugary American baked beans. Brand names like Bush's are 'way too tomatoey and sweet. Also avoid the smokey, green chili "ranch" beans.<br /><br />Put the beans in a pan and get them up to temperature.<br /><br />Marmite<span style="font-size: xx-small;">tm</span> is a love-it-or-hate-it kinda thing. It's a thick brown paste made from the dregs of the brewing process -- <i>very </i>strong and <i>very </i>salty. Down Under they make a similar paste called Vegemite<span style="font-size: xx-small;">tm</span> which you may remember from the song<i> Down Under</i> by the group Men At Work. Most people put just a thin schmear of Marmite or Vegemite on a piece of toast, with or without butter first. A little bit goes a looong way. Taste the tiniest bit first and see just how strong it really is. <br /><br />So. Make your toast. One piece for lunch, two for dinner/supper. I like mine thick cut, middle dark, and a multigrain bread. Butter the toast, then add a serious schmear of Marmite. Don't worry too much, we're gonna balance out that strong saltiness. in a minute.<br /><br />Ladle a good scoop of hot beans on the toast. Now crumble on top some nice sharp white or yellow Cheddar cheese, and dive in!</span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7eNQvNy4BDHRnrbcmXBHJA4yBjWc1OvbkxgARXrkROt84USB4jZHt-8zgEiPXz5MlidkmjpKvHihywNKbm2m3HIpkpM9buyGdc3tJsBhXkWmFUOv0COzfp1sarwoHu1vX2I6Xq43B1T6-gKe2gR4TsyVgAW2jYYkbz1xSxuT2foCQaHKj557xtQQd8ck/s1600/Beans%20on%20Marmite%20Toast.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1287" data-original-width="1600" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7eNQvNy4BDHRnrbcmXBHJA4yBjWc1OvbkxgARXrkROt84USB4jZHt-8zgEiPXz5MlidkmjpKvHihywNKbm2m3HIpkpM9buyGdc3tJsBhXkWmFUOv0COzfp1sarwoHu1vX2I6Xq43B1T6-gKe2gR4TsyVgAW2jYYkbz1xSxuT2foCQaHKj557xtQQd8ck/w400-h321/Beans%20on%20Marmite%20Toast.jpg" width="400" /></span></a></div><span style="font-family: georgia;">The transformation is magic. The sweetness of the baked beans balances the strong saltiness of the Marmite, and the sharp cheese adds just the right finish. <br /><br /><br /><br /></span><p></p><p><br /></p>Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.com0tag:blogger.com,1999:blog-3881407592155190379.post-25669041431669743722023-09-26T10:35:00.001-04:002023-09-26T21:54:58.078-04:00Fabulous Focaccia, Lasagna, Kolokitho Keftedes, Timballo di Riso, Rice Cooking 101<p><b><span style="font-family: georgia; font-size: x-large;">Fabulous Focaccia!</span></b></p><p><span style="font-family: georgia;"><span style="background-color: white; color: #222222; font-size: 15.4px;"><span style="background-color: transparent;">I first made this a couple years ago, based on a recipe from </span><span style="color: #222222;">Suzanne Dunaway's </span><span><b style="font-style: italic;">No Need To Need </b>-- I got it as an e-book for $1.99. <b style="font-style: italic;"> </b><i>W</i></span>hat a revelation! Simple, basic ingredients: flour, water, yeast, salt. A little olive oil and fresh herbs for brushing and topping. Simple tools. </span><i style="background-color: white; color: #222222; font-size: 15.4px;">No kneading</i><span style="background-color: white; color: #222222; font-size: 15.4px;">, just stir things into a shaggy dough, proof, pan, proof again and bake a short time.</span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsvg8FaM1yVglfe1th5hL80A1aXTR_1VC9sgO0v6TdrKvz3dy9k0ex50x20n_yGyQCibvIBSU9kF19krQmv5NJ1JoikA_ieXQ-LX09qtvO65Qj0oVg9KoDiFGSBNAhuRxDrZbecESzSspTm67YhjQGcvQL73flJxx5CNxaR2Tg-CvgM42RSpwnmVNpiM/s4608/focaccia3.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="4608" data-original-width="3456" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsvg8FaM1yVglfe1th5hL80A1aXTR_1VC9sgO0v6TdrKvz3dy9k0ex50x20n_yGyQCibvIBSU9kF19krQmv5NJ1JoikA_ieXQ-LX09qtvO65Qj0oVg9KoDiFGSBNAhuRxDrZbecESzSspTm67YhjQGcvQL73flJxx5CNxaR2Tg-CvgM42RSpwnmVNpiM/w240-h320/focaccia3.jpg" width="240" /></span></a></div><span style="font-family: georgia;"><br style="background-color: white; color: #222222; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-size: 15.4px;">One of the things that she wrote, which I appreciate, is that bread tastes best the day it is baked -- so bake bread often. Most recipes however have you making enough bread for 4-6 people for one day. By the time the two of us get to the end of a bake it's just not as good as the first day. So I took her basic Focaccia recipe and halved it, figuring that would be plenty of bread for two for one day. <br /></span><br />My version makes two nice 6"x 1" loaves or one 9-10" loaf. Perfect for two people for two meals or thereabouts. Half of one of these 6" loaves makes a perfect size sandwich. Quarter of a loaf is perfect for sopping up soup. <br /><br /><span style="background-color: white; color: #222222; font-size: 15.4px;">1 cup warm Water<br />1 tsp Active Dry Yeast (better than rapid rise) -- half a packet or more.<br />2 cups Unbleached AP Flour<br />1 tsp Salt<br />2-3 tsp EVOO for brushing<br />3 Tbsp fine chopped Rosemary for topping and adding to the dough<br />2, 6" round baking tins<br />Baking Spray or butter for prepping the tins</span><br /></span><p style="background-color: white; color: #222222; font-size: 15.4px;"></p><p style="background-color: white;"><span style="font-family: georgia;"><span style="color: #222222; font-size: 15.4px;">Put the water in a largish bowl, sprinkle the yeast on the surface and stir to dissolve. </span><br /><br /><span style="color: #222222; font-size: 15.4px;">Add half the flour and the salt, and stir for about 2 minutes. Then add the remaining flour and stir for another couple minutes until the dough just pulls away from the side of the bowl. Cover and let it rise in a warm place (it's Florida -- I put it outside in the shade on our lanai) for 30-45 minutes -- or even an hour.</span><br /><br /><span style="color: #222222; font-size: 15.4px;">Prep two 6" baking tins (or one 9-10" tin) with baking spray or butter, then "pour" the dough into each tin carefully (so as not to squeeze out any air). Brush with the EVOO and let the nascent bread rise, covered, another 15-20 minutes on the counter. </span><br /></span></p><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2MIjYqhCRDpzppb4nPA5YH9BB7wl97UcX_NbVsutdBDXgoWGpZozohkSvlqLiWwpUNeF8xWedtuFalvWePEo47qmUj4YMlJfYeYJGEpiYFmAM3HQIms3WKt_-z-vAtR6wsqHd8zrngh_24wWonAg82Vuxajmosnc_-lnAhSR_TzdpP_fupdqNjhHMT9w/s1600/Focaccia1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="972" data-original-width="1600" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2MIjYqhCRDpzppb4nPA5YH9BB7wl97UcX_NbVsutdBDXgoWGpZozohkSvlqLiWwpUNeF8xWedtuFalvWePEo47qmUj4YMlJfYeYJGEpiYFmAM3HQIms3WKt_-z-vAtR6wsqHd8zrngh_24wWonAg82Vuxajmosnc_-lnAhSR_TzdpP_fupdqNjhHMT9w/w400-h243/Focaccia1.jpg" width="400" /></a></span></div><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;"><span style="color: #222222; font-size: 15.4px;">Bake at a pre-heated 400F for 30-40 minutes until you get 190-220F internal temp. I always bake bread to temperature. Let it cool 10-15 minutes before removing from the tin(s).<br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1J5Jvo8usjWD1wnXX_mPGWW2MX6oEcqO2yQALMS7jEI0Ngc7_sM5q7p7GepZHnnsR88gi8Ri_wNxlac0wR6wq2eAsHnYXMRstT8iu3vrvajO24DYKgnm_lHn32JMV8ke3irtj2-RvQDJQd_W9EI3-ELyrYcbhMlSO5myS4WerCrXSdTFTpRpOMaC91wA/s1600/focaccia2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1483" data-original-width="1600" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1J5Jvo8usjWD1wnXX_mPGWW2MX6oEcqO2yQALMS7jEI0Ngc7_sM5q7p7GepZHnnsR88gi8Ri_wNxlac0wR6wq2eAsHnYXMRstT8iu3vrvajO24DYKgnm_lHn32JMV8ke3irtj2-RvQDJQd_W9EI3-ELyrYcbhMlSO5myS4WerCrXSdTFTpRpOMaC91wA/w400-h371/focaccia2.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div><span><span style="color: #222222; font-size: 15.4px;"><b><i>The best bread I have ever made!"<br /></i></b><br /></span></span></span><p><span style="font-family: georgia;"><b><span style="font-size: x-large;">Vegetarian Lasagna<br /></span></b>It's been <i>ages </i>since I made a lasagna, but Sally requested one for Sunday Brunch with Mum. It's not cheap to make in today's market, but worth the effort, as you'll get at quite a few servings as leftovers. I used sauteed mushrooms & green peas for one veg layer and wilted spinach with diced bell pepper for the other...<br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaPzrhk4kG6IfqK4GMrzySigDuNKm3A0h2bLnN45Z1kxEBgc3chkTkeaiJ-NuRts3_pqossFqHXktJZ33XajWyT5RFYhajoWoRJk2TfYVfQnfDE1EweOEHPPOdcjFFKrWN_HqrcbS-Fq1XOmMUqFwNZpwp_-bje4mLwYOtuu1RGoPBI6qOZHD4vFTCVq4/s2135/Lasagna2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2135" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaPzrhk4kG6IfqK4GMrzySigDuNKm3A0h2bLnN45Z1kxEBgc3chkTkeaiJ-NuRts3_pqossFqHXktJZ33XajWyT5RFYhajoWoRJk2TfYVfQnfDE1EweOEHPPOdcjFFKrWN_HqrcbS-Fq1XOmMUqFwNZpwp_-bje4mLwYOtuu1RGoPBI6qOZHD4vFTCVq4/w300-h400/Lasagna2.jpg" width="300" /></a></span></div><span style="font-family: georgia;">Sorry about the darkness of the top. I had it on broil at the end of the baking, got distracted for about 30 seconds, and it went from lovely brown to black! Certainly didn't affect the taste though...<br /><br />1 box of no-boil Lasagna Noodles (any old lasagna noodles actually)<br />32+ oz. Pomi brand Finely Chopped Tomatoes or a jar of commercial pasta sauce<br />1/2 cup Faux Mince (ground "beef") -- I prefer the <i>Gardein </i>brand plant-based "ground beef"<br />18-20 oz Sliced Mushrooms<br />1/2 cup frozen Peas, thawed<br />1 bag (9oz) Fresh Spinach, stemmed<br />1 large Bell Pepper -- your favorite color, diced<br />24 oz. Cottage Cheese or Ricotta -- cottage cheese is healthier<br />2 cups shredded Mozzarella or Italian cheese blend"<br />1/2 cup grated Parmesan cheese<br />2 Tbsp Italian Seasoning blend of your choice. divided<br />2 Eggs, beaten</span><p></p><p></p><ul style="text-align: left;"><li><span style="font-family: georgia;">Mix the tomatoes, half the spice blend, and the faux meat together.</span></li><li><span style="font-family: georgia;">Mix the cheeses, eggs, and the other half the spices together in another bowl.</span></li><li><span style="font-family: georgia;">Saute the mushrooms and bell peppers separately and reserve. </span></li><li><span style="font-family: georgia;">Wilt the spinach and reserve.</span></li></ul><span style="font-family: georgia;">In a 12x18 baking dish layer the tomato sauce, pasta, cheese mix, and veggies, beginning with a schmear of sauce on the bottom, and ending with cheese mix on the top. Top with additional cheese if you want -- it's all about the cheese! Pour half a cup of water along the edges to help the pasta strips hydrate as the lasagna bakes.<br /><br />Bake @ 350F for 45-60 minutes, and rest for at least 15 minutes before cutting and serving. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDXX6Biu2ByrP445Pic5alPV_Ic68p9Ga5i7pkA55V4SzwEyPgiu7AS6gNIoWd2Odd8c6b2oPYybuWGWzPrU7vcm_gdGy3Uwp7wp_F0uMX5PUMEzIgK8IooUAcUTduYul0wltFETXoO90Xs6xFdRZ4QfL8omfvGcwEffIPxJ8BvAdtD0yG7uQIPkGXWho/s1400/Lasagna1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1351" data-original-width="1400" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDXX6Biu2ByrP445Pic5alPV_Ic68p9Ga5i7pkA55V4SzwEyPgiu7AS6gNIoWd2Odd8c6b2oPYybuWGWzPrU7vcm_gdGy3Uwp7wp_F0uMX5PUMEzIgK8IooUAcUTduYul0wltFETXoO90Xs6xFdRZ4QfL8omfvGcwEffIPxJ8BvAdtD0yG7uQIPkGXWho/w400-h386/Lasagna1.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div>Really best the way I did it -- make and bake the day before and rest in the fridge until the next day! That lets most of the liquid to reabsorb...<br /><br /><br /><b><span style="font-size: x-large;"><span style="background-color: white; box-sizing: border-box; letter-spacing: 0.5px;">Kolokitho Keftedes</span><br /></span></b>That's "squash fritters" in English. In this case the Greek dish using grated zucchini! You can make these gluten-free and even more Mediterranean by using a non-wheat flour such as Chickpea flour.</span><p></p><p><span style="font-family: georgia;">1 lb Zucchini, grated<br />1/4 of a whole Onion, grated<br />2 Tbsp chopped Parsley<br />2 tbsp chopped Mint<br />1/2 cup crumbled Feta<br />1/3 to 1/2 cup Flour<br />1 Egg beaten<br />White Pepper to taste<br /><br />Grating the zucchini takes the most time.<br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBNOwM3Na0kGeVpjjZgxFPQZu-3Zi442N3XUGI57rSR658raF9EI1vX2aKC6BBEktrosCLpAPCr2yYo5HnmYfaN3SouOPhF1isE-eTTw895LOlD5zcRKEhlwoudSiuwYRXMsMCcwxmsjvRXS8mWfNhApdwOyaglvPysTOCdzlVo8WxvvSYPTajyPWDWhI/s1600/Fritter1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1383" data-original-width="1600" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBNOwM3Na0kGeVpjjZgxFPQZu-3Zi442N3XUGI57rSR658raF9EI1vX2aKC6BBEktrosCLpAPCr2yYo5HnmYfaN3SouOPhF1isE-eTTw895LOlD5zcRKEhlwoudSiuwYRXMsMCcwxmsjvRXS8mWfNhApdwOyaglvPysTOCdzlVo8WxvvSYPTajyPWDWhI/w400-h346/Fritter1.jpg" width="400" /></span></a></div><p></p><span style="font-family: georgia;">Squeeze as much liquid as you can out of the grated zucchini/onion mixture and place in a bowl. I used both a salad spinner and my hands. Toss with the pepper, parsley and mint. Fold in the feta and beaten egg. Then slowly add the flour to make a sort of "dough". <br /><br /></span><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikMJvx72pPHhy6AQoXsxuBhD0wph7h-BltbPrFaQ8_Tyu-a11moKIMMn84IW1053tu6fTkOHa25vvPiUD5hwkuFfK4vHuQg0c2Ox009gf98EQe41kGUNmCXQl_lChiI8tupsC9vVvLi2WO3akXqPLHYbwPsqmPdHzAN85oCVFJZPuEXnRZxi8oGTXkQl0/s1600/Fritter2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1540" data-original-width="1600" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikMJvx72pPHhy6AQoXsxuBhD0wph7h-BltbPrFaQ8_Tyu-a11moKIMMn84IW1053tu6fTkOHa25vvPiUD5hwkuFfK4vHuQg0c2Ox009gf98EQe41kGUNmCXQl_lChiI8tupsC9vVvLi2WO3akXqPLHYbwPsqmPdHzAN85oCVFJZPuEXnRZxi8oGTXkQl0/w400-h385/Fritter2.jpg" width="400" /></span></a></div></div><div style="text-align: center;"><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;">Heat some olive oil in a skillet and add spoonsful of the dough, pressing down with a spatula to make about 4 fritters/patties with plenty of space around. Cook 3-4 minutes on the first side to get them nice and crispy, then flip carefully and repeat. Serve with a dollop of Tzatziki or plain yogurt.<br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qOTB8NUTdqWq1tlpHBTPFJD59UAL6ZLFzyTzZ8LkKuFvAiJ6su6gI9UDBhkJUl2-o8jPzPOHjbtoYRR-q6AsRrGhFR0-3dIcnVId38Qka9YoAUuMNV1aX6Jaid0pUp8dRLThIJGpcDpZnPv3jhDATvHp-7qNzk6JDA84EHNwckj8ei5Ln7dCm2LP3wg/s1600/fritter3.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1598" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qOTB8NUTdqWq1tlpHBTPFJD59UAL6ZLFzyTzZ8LkKuFvAiJ6su6gI9UDBhkJUl2-o8jPzPOHjbtoYRR-q6AsRrGhFR0-3dIcnVId38Qka9YoAUuMNV1aX6Jaid0pUp8dRLThIJGpcDpZnPv3jhDATvHp-7qNzk6JDA84EHNwckj8ei5Ln7dCm2LP3wg/w400-h400/fritter3.jpg" width="400" /></span></a></div><span style="font-family: georgia;"><br />Makes eight 1/3 cup fritters. Double or triple the amount of mint! A new favorite thing to do with zucchini!</span><div><p style="background-color: white; color: #222222;"><span style="font-family: georgia;"><br /><b><span style="font-size: x-large;">Timballo di Riso<br /></span></b><span style="font-size: 15.4px;">Here's an 'oldie but a goodie'. One of the best "make ahead" dishes I know. A bit of work, but worth the effort. <br /></span></span></p><div style="background-color: white;"><span style="font-family: georgia;"><span style="color: #222222; font-size: 15.4px;">Timballo is Italian for "drum". Here, Timbale </span><i style="color: #222222; font-size: 15.4px;">di Riso </i><span style="color: #222222; font-size: 15.4px;">means a drum-shaped filled dish with a body/crust made from rice (</span><i style="color: #222222; font-size: 15.4px;">riso</i><span style="color: #222222; font-size: 15.4px;">) and eggs. Think of this as a </span><i style="color: #222222; font-size: 15.4px;">very </i><span style="color: #222222; font-size: 15.4px;">tasty snare drum! </span><br /><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi404OIcKAGkDP1q6kCvFTSyMVte2puP6LXhOzSky4Tz05Lw1dDj0M6YhOBJe65HfesSzbCmyg19xlVt6Y08a7GzZMCfDvn598SzR5Bw5DISjwc_9ezrr3YLpAQgzLP2FTVJeh-qa2it88xb2N1V-k5W0nWEOoe5BicxrbSPCAM1OQv_-yQ4EOX8JEV-Wk/s1600/Timbale1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1284" data-original-width="1600" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi404OIcKAGkDP1q6kCvFTSyMVte2puP6LXhOzSky4Tz05Lw1dDj0M6YhOBJe65HfesSzbCmyg19xlVt6Y08a7GzZMCfDvn598SzR5Bw5DISjwc_9ezrr3YLpAQgzLP2FTVJeh-qa2it88xb2N1V-k5W0nWEOoe5BicxrbSPCAM1OQv_-yQ4EOX8JEV-Wk/w400-h321/Timbale1.jpg" width="400" /></a></div></div><div style="text-align: center;"><br /></div><i style="color: #222222; font-size: 15.4px;"><b>Crust</b></i><br /><span style="color: #222222; font-size: 15.4px;">You can use, but don't need, short grain rice, which is extra sticky. The eggs make the crust plenty sticky, and then crispy when cooked. I used 5-6 cups of generic long grain cooked rice, seasoned with Turmeric as it cooked, for both color and flavor. Let this cool completely before continuing to make the crust. </span><br /><br /><span style="color: #222222; font-size: 15.4px;">Once the rice has cooled and been fluffed, put it in a large bowl and fold in 4 beaten eggs. If the rice is at all warm you'll end up with scrambled eggs and rice -- not Good Eats! The egg-rice mix is really sticky, so use a paddle or stiff spatula.</span><br /><br /><i style="color: #222222; font-size: 15.4px;"><b>Filling</b></i></span></div><div style="background-color: white; color: #222222; font-size: 15.4px;"><span style="font-family: georgia;">Make your filling while the rice cools. The filling can be anything your culinary heart desires -- exotic meats and veg, Italian goodies like meatballs and pasta and sauce, Cajun/Creole gumbo or <span style="font-size: 16px;">etouffee </span>ingredients; or in my case roasted veggies. You'll also want to use appropriate seasonings to bring out the flavors. Not much, if any, salt, please.</span></div><div style="background-color: white; color: #222222; font-size: 15.4px;"><span style="font-family: georgia;"><br /></span></div><div style="background-color: white; color: #222222;"><span style="font-family: georgia;"><span style="font-size: 15.4px;">For this recipe you'll need about 4 cups of "filling". I roasted potatoes, some faux meat balls, and large diced bell peppers. I also add frozen green peas, mushrooms and a layer of fresh spinach which I wilted and cooled. I flavored things with a combination of a generic Italian Seasoning, and our favorite spicy <i>Everything </i></span><i>Italian</i><span style="font-size: xx-small;">tm </span><span style="font-size: 15.4px;">blend. about a tablespoon of each.</span><br /><br /><i style="font-size: 15.4px;"><b>Assembly</b></i></span></div><div style="background-color: white; color: #222222; font-size: 15.4px;"><span style="font-family: georgia;"><span face="">Pack the bottom and sides of a 9" diameter springform pan with a 1/2" thick layer of eggy rice, using about 2/3 of the prepared rice. You don't need to prep the pan first, but you <i>do </i>want to use a rice paddle or non-stick spatula here, not just your hands. Measure the layer thickness, don't just guess, or you could run out of rice. <br /></span><br />Once the rice is packed and smoothed, spoon in the filling, in a couple stages, adding altogether about half a cup of shredded cheese (I used an five-cheese Italian blend) between layers. Pack down the filling, then spoon the remaining rice on top and smooth it; sealing the top to the side crust.</span></div><p style="background-color: white; color: #222222;"><span style="font-family: georgia;"></span></p><div style="background-color: white; color: #222222; font-size: 15.4px;"><span style="font-family: georgia;">Bake the completed timbale at 450F for 45-60 minutes until the crust is well set. Remove the timbale to a cooling rack and let it cool for at least 30 minutes before releasing the springform and slicing. </span></div><div style="background-color: white; color: #222222; font-size: 15.4px; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge-MPzkOv-pGsnANULAVS-I3X4Mi9X2DD1KV5jganNfjxwMW1ccA8rDMnVYolyB3jEvyh1ifGPWQqv2hdnicDXsKbamjRVio9FCx-PmXe0l6spKb-q3rnvkrynnKKiehfrVP85jboONCLJf7kq-CI7PLXATK3LKF1DEs98m9xwHYry8cH4FBDZ418OrT8/s1600/timbale2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1187" data-original-width="1600" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge-MPzkOv-pGsnANULAVS-I3X4Mi9X2DD1KV5jganNfjxwMW1ccA8rDMnVYolyB3jEvyh1ifGPWQqv2hdnicDXsKbamjRVio9FCx-PmXe0l6spKb-q3rnvkrynnKKiehfrVP85jboONCLJf7kq-CI7PLXATK3LKF1DEs98m9xwHYry8cH4FBDZ418OrT8/w400-h296/timbale2.jpg" width="400" /></span></a></div></div><div style="background-color: white; color: #222222; font-size: 15.4px;"><span style="font-family: georgia;">This is another good "make ahead" recipe to eat the day after...</span></div><div style="background-color: white; color: #222222; font-size: 15.4px;"><span style="font-family: georgia;"><br /></span></div><div style="background-color: white; color: #222222; font-size: 15.4px;"><span style="font-family: georgia;"><br /></span></div><div style="background-color: white; color: #222222;"><span style="font-family: georgia;"><b><span style="font-size: x-large;">Rice Cooking 101<br /></span></b>For well over 50 years I made rice on the stovetop with the "1 cup of rice, 2 cups of water, simmer for 20 minutes" recipe. And the re4sults were what I had always expected. Good but not great. <br /><br /> For the last decade or so I've used an 'inherited' rice cooker, and discovered "better" rice. My 15 year old rice cooker died a week or so back. This week I wanted to make the Timbale above, so I had to make a LOT of stovetop rice. <br /><br /> Just for fun I went surfing to see about cooking rice, and found <i>Recipetineats.com.</i> I've visited Nagi's site before and found her recipes very useful. This time she changed my mind about cooking rice on the stovetop! </span></div><div style="background-color: white; color: #222222;"><span style="font-family: georgia;"><br /></span></div><div style="background-color: white; color: #222222;"><span style="font-family: georgia;">Her technique makes "rice cooker quality" rice when you don't have a rice cooker handy!!!<br /><ul style="text-align: left;"><li><span style="font-family: georgia;">1 cup of short to long grain rice (not basmati or jasmine) <i><b>do not rinse</b></i>.</span></li><li><span style="font-family: georgia;">1.5 cups water --<i> <b>Not 2 cups</b></i>!</span></li><li><span style="font-family: georgia;">Rice and water in a pot. Bring to a simmer -- <b><i>not a hard boil</i></b>!</span></li><li><span style="font-family: georgia;">Cover and reduce heat to low.</span></li><li><span style="font-family: georgia;">Cook 13 minutes. Don't peek. <b><i>Not 20 minutes.</i></b></span></li><li><span style="font-family: georgia;">Rest off the heat 10 minutes. <b><i>Don't peek.</i></b></span></li><li><span style="font-family: georgia;">Now open the lid and fluff with a paddle or spoon.</span></li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVKEJXKDLVxdOs1WeyCoXsNCw3SJyNwRwIgZ3JnKaNBLYt33UUYZmoQVBr4Gm62K7ks-p-2sZUUyEPCxDyK94H9Cs-doaP9cjgthXeGLuTZAn-clHm63trBlX0baWVTmpqSM4b-q3lY67CL-TfFKGJ3UphNtFBqrR8TB-oJM-I2fXJYasJk2PfOwRNKlw/s1600/rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1148" data-original-width="1600" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVKEJXKDLVxdOs1WeyCoXsNCw3SJyNwRwIgZ3JnKaNBLYt33UUYZmoQVBr4Gm62K7ks-p-2sZUUyEPCxDyK94H9Cs-doaP9cjgthXeGLuTZAn-clHm63trBlX0baWVTmpqSM4b-q3lY67CL-TfFKGJ3UphNtFBqrR8TB-oJM-I2fXJYasJk2PfOwRNKlw/w400-h288/rice.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div>Wow! I was blown away. The best "pot rice" I've ever made!!!</span></div><p dir="rtl" style="text-align: right;"><span style="font-family: georgia;"><br /><br /><br /><br /><br /><br /><br /><br /></span><br /></p></div>Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.com0tag:blogger.com,1999:blog-3881407592155190379.post-49578446458949448082023-09-15T22:25:00.000-04:002023-09-15T22:25:34.889-04:00Fajita Pasta Salad, Lavender Popcorn, Tomato Pie, Uttapam<p><span style="font-family: georgia;"><b><span style="font-size: x-large;"> Fajita Pasta Salad<br /></span></b>Here's a cool supper for a Global Warm day!</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaH-kwCAGJcYp7MiogLpzGWA-IxbwNmYLcy3eg9z80ICakTQE2A3KwhvZwxM_54TUKVyHfg1X97hZpK1TPI4pGobeQdLSCpy6KNyeXjwhK-Miq_udm9bGetapkK6shhwHAIFTEzV3J3knn1fvKXzgiLHfKA6flue72f5glNyCxW0jcO0PQwQFnjXWzDME/s1600/Fajit%20Pasta%20salad.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1447" data-original-width="1600" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaH-kwCAGJcYp7MiogLpzGWA-IxbwNmYLcy3eg9z80ICakTQE2A3KwhvZwxM_54TUKVyHfg1X97hZpK1TPI4pGobeQdLSCpy6KNyeXjwhK-Miq_udm9bGetapkK6shhwHAIFTEzV3J3knn1fvKXzgiLHfKA6flue72f5glNyCxW0jcO0PQwQFnjXWzDME/w400-h361/Fajit%20Pasta%20salad.jpg" width="400" /></span></a></div><div style="text-align: center;"><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;"><i>For the Vinaigrette</i><br />1/4 cup Lime Juice<br />2 tsp Dijon mustard<br />2 tsp Maple or Golden Syrup<br />2 tsp Fajita Seasoning mix or more to taste<br />3 Tbsp Water<br /><br />Whisk together and reserve<br /><br /><i>For the pasta<br /></i>8oz box of Red Lentil or other non-wheat Rotini or similar past.<br /><br />Cook to package directions, drain and reserve.<br /><br /><i>For the Vegetables<br /></i>1 cup frozen (thawed) Corn<br />2 Bell Peppers diced large<br />Poblanos<br />Sweet Onion diced large<br />1 can Beans -- Pinto or Black, rinsed and drained<br />1 large firm heirloom Tomato diced, or equivalent smaller tomatoes<br />1 Avocado sliced<br />1/8 cup shelled Pepitas -- pumpkin seeds<br />Remaining Fajita Seasoning<br /><br />Dust the corn, peppers and onion with the remaining seasoning and grill/air fry/broil for a few minutes until starting to color nicely. Remove, cool and reserve.<br /><br /><i>Assembly</i><br />Gently fold together the cooked pasta and cooked veg. Dress with half the dressing and chill for at least a couple hours before serving with slices of avocado and a sprinkling of pepitas; then dress with the remaining vinaigrette. <br /><br /><br /><span style="font-size: x-large;"><b>Lavender Popcorn?<br /></b></span>Sounds nuts, doesn't it? <span style="font-size: medium;"> </span><i><span style="font-size: medium;">It's Not! </span> </i>Hear me out! Awhile back a friend gifted me with a jar of Culinary Lavender (the edible version, not the perfume). Of course I looked (and continue looking) for recipes to use it in -- ice creams, frostings, cakes, etc. but hopefully some more savory recipes. </span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrkkf7L_IF1fC4KdNI9bXcS-swHTnKOq7Wj-3JAca12k1M4-Pcc7ODMry74Hg8CZPtDRN3f3-8udu2rGXiPAowDx9cuAnzEDK3nsmppbMWMOZEoXzzGLNwhCiXBpyc-qjEzVrOV0NGYQUm8h7Sv-TVFGbH82WiB4vg2UjGY9q-Y_kCeMcF8jHIrm1c88k/s1500/Lavender%201.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1389" data-original-width="1500" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrkkf7L_IF1fC4KdNI9bXcS-swHTnKOq7Wj-3JAca12k1M4-Pcc7ODMry74Hg8CZPtDRN3f3-8udu2rGXiPAowDx9cuAnzEDK3nsmppbMWMOZEoXzzGLNwhCiXBpyc-qjEzVrOV0NGYQUm8h7Sv-TVFGbH82WiB4vg2UjGY9q-Y_kCeMcF8jHIrm1c88k/s320/Lavender%201.jpg" width="320" /></span></a></div><div><div><span style="font-family: georgia;"><br />I found, and tried the idea of a tiny pinch of culinary lavender in an omelet -- excellent! It adds the faintest hint of floral to the other herbs I use like Za'Atar. Then I found a reference to lavender and lemon-pepper as a flavoring for popcorn. What? <br /></span></div><span style="font-family: georgia;"><br /></span><div><span style="font-family: georgia;">I LOVE popcorn. Have a bowl almost every night as my after dinner snack instead of a sweet dessert. So I finally just had to try the idea. The original recipe had you mixing oil or melted butter with lavender and other things, including lemon-pepper. That recipe sounded like too much trouble to go to for a test. <br /><br />So I made my usual bowl of popcorn -- 1/8 cup of un-popped corn -- with my usual butter flavored popcorn oil and a bit of salt on the popped kernals. <i>Then </i>I added a pinch -- just a pinch -- of lavender and a few cracks of lemon-pepper: <br /><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga1HJNkuNOaz_0Q0bJBMpiH1iVIxSR8Y--ree9r9-vvGqtO2kiFBeMowJL_YKdaaSl5jvGwS2p9F8p1qIKgaqtuLjhrX6yt5TH8-nTjgOj4Umr1XGvAu5TUXLYxIg41_lOwzY1KYN_H3eymsqkQrkWkxmXq8iHY5VA-HYxCaElUlz1IX0j4ZHRUkKFF0Y/s1500/Lavender%203.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1004" data-original-width="1500" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga1HJNkuNOaz_0Q0bJBMpiH1iVIxSR8Y--ree9r9-vvGqtO2kiFBeMowJL_YKdaaSl5jvGwS2p9F8p1qIKgaqtuLjhrX6yt5TH8-nTjgOj4Umr1XGvAu5TUXLYxIg41_lOwzY1KYN_H3eymsqkQrkWkxmXq8iHY5VA-HYxCaElUlz1IX0j4ZHRUkKFF0Y/w400-h268/Lavender%203.jpg" width="400" /></span></a></div><div><span style="font-family: georgia;"><br /> WOW! Amazing! Great aroma! Buttery, salty, slightly sweet and slightly peppery taste!! This could be the best thing I've ever put on popcorn!<br /><br /><br /><span style="font-size: x-large;"><b>Tomato Pie!</b><br /></span>How did I get to be this old and <i><span style="font-size: medium;">not </span></i>know about tomato pie? I've lived in the Midwest and deep South, both places which claim the savory dish, yet I never heard of it until a week or so ago!!<br /><br />In case you don't know, Tomato Pie is a flaky pie crust filled with alternating layers of slices tomatoes and cheese and basil, which is then baked until crusty and bubbling. Sort of a deep-dish version of the classic Pizza Margherita. <br /><br />9" Pre-baked Pie Crust. I used a rolled up crust and pre-baked it myself.<br />2-5 Tomatoes sliced 1/4" thick. I used Yellow Tomatoes because I could.<br />Fresh Basil Leaves -- at least a dozen...<br />2 cups Shredded Cheese -- Cheddar and Mozzarella or whatever you prefer<br />1 cup Mayo or plain Greek Yogurt or half & half each<br />2 Tbsp grated Parmesan cheese<br />Salt & Pepper or other spices of your choosing. I used Za'Atar and Spicy Italian seasoning.<br /><br />Pre-bake your crust until just starting to brown. Let it cool. This helps keep the crust from getting soggy.<br /><br />Combine the cheeses with the Mayo/Yogurt to make a cheese spread.<br /><br />Slice the tomatoes, lay them in a colander and sprinkle with salt. Set in the sink for about 10 minutes to help pull out the juice. Then lay the slices out on paper towels and pat them as dry as you can.<br /><br />Start layering with a schmear of the cheese spread in the bottom of the crust. Then a layer of overlapping tomato slices. Follow that with a layer of basil leaves. Continue layering until you run out of ingredients, being sure to end with the cheese mixture on top.<br /><br />Bake at 350F for about 30 minute until the cheesy top is nicely browned. Let the pie rest for 15 minutes before slicing, so it has a chance to firm up before being cut.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbR2VYA3pPt15XHSH_gIcko95oV9WWuQTI6oZK0Ezglsssrg4cWB5vLusbujLArHgYTtOKy8kjM1t6q1NFA9VR3o4AwiJg1HfC46BfCWUJmd6ubhvQgpzZSTUXoJNH4bvH15_MJh9pjWVSkX9QvvkaX19o0o5nYheYw9Osr_xqLMBxQXXZWJtS6-CNFKs/s1600/Tomato%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1383" data-original-width="1600" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbR2VYA3pPt15XHSH_gIcko95oV9WWuQTI6oZK0Ezglsssrg4cWB5vLusbujLArHgYTtOKy8kjM1t6q1NFA9VR3o4AwiJg1HfC46BfCWUJmd6ubhvQgpzZSTUXoJNH4bvH15_MJh9pjWVSkX9QvvkaX19o0o5nYheYw9Osr_xqLMBxQXXZWJtS6-CNFKs/w400-h346/Tomato%201.jpg" width="400" /></span></a></div><span style="font-family: georgia;">Got a little dark around the edges... I forgot to cover them with foil...<br /></span><div style="text-align: center;"><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;">Serve by itself or with a side -- salad, potatoes, sweet potato, ranch beans, succotash, or macque choux, all make good sides to accompany the pie.<br /><br />Here you can see how the slices of tomato and the cheese mixture are layered...<br /></span><div style="text-align: center;"><span style="font-family: georgia;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhEwAenxt4v78jxe5iVK8clXB_ABYhIkimrSRp528An6sme134qQuDGC-iUIVVQ9QPXmp1-yaId3ecnYO8deWJiBn40BailAEekotFh66WVGxXCXmGH3l_VeioeshlrbOhDUnBj2zUkM7ZekEpj9FUfRYrBjH_fAgCqm1xOGHVWQ5H0X6jvh3ehpDRl-Q/s1600/tomato2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1334" data-original-width="1600" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhEwAenxt4v78jxe5iVK8clXB_ABYhIkimrSRp528An6sme134qQuDGC-iUIVVQ9QPXmp1-yaId3ecnYO8deWJiBn40BailAEekotFh66WVGxXCXmGH3l_VeioeshlrbOhDUnBj2zUkM7ZekEpj9FUfRYrBjH_fAgCqm1xOGHVWQ5H0X6jvh3ehpDRl-Q/w400-h334/tomato2.jpg" width="400" /></span></a></div><span style="font-family: georgia;"><br /> </span></div><span style="font-family: georgia;"><b><i>Not a Curry</i> <span style="font-size: x-large;">Uttapam</span><br /></b>Uttapam are a savory, fermented/raised Indian Pancake made from lentil and rice flour, topped with diced veg. Often eaten for breakfast in India, we had them for dinner the other night. </span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Traditionally they are made by fermenting finely ground urad dal (lentils) and/or chana dal (dried split chickpeas) and rice flour. Then making a batter with water and setting it out to ferment 24 hours before. Maybe sometime when I've got a couple days to plan ahead. <br /><br />Uttapam can also be made from oat or semolina flours, and using Baking Soda to get a rise rather than 24 hour fermentation with wild yeast. That's better. Better still, your local Indian market (like ours) may also have Instant Uttapam packets -- just add water!<br /><br />Here's a simple recipe for Uttapam using Baking Soda and Yogurt to give you a really nice batter. Makes 4 Uttapam -- dinner for two, these are pretty filling pancakes.<br /><br />1 cup finely ground flour -- your choice -- semolina, rice & dal or oat</span></div><div><span style="font-family: georgia;">1/2 cup Skyr or Greek yogurt (plain, full ft)<br />3/4 tsp Salt<br />1 cup Water<br />1-1/2 tsp Baking Soda</span></div><div><span style="font-family: georgia;">Optional Toppings total about a cup:<br />fine diced Red Onion<br />fine diced Bell Pepper <br />fine diced Hot Pepper or Green Chilis<br />diced, drained Tomato<br /><br />In a blender, combine the first 4 ingredients and take for a nice long spin to grind the flour a bit thinner and make the batter. Decant to a mixing bowl and stir in the Baking Soda. Give the soda a few minutes to work while you chop up your toppings and get your non-stick griddle pan or skillet up to medium or bit less heat. With an electric stove and a 10 point dial, I cooked them on a 3 setting. This is not a pancake race, cook them slowly for the best results.<br /><br />Into you hot skillet/griddle ladle 1/2 cup of the batter and form about a 6" pancake. Sprinkle with perhaps 1/8 cup of assorted toppings. Drip a little oil around the edge as you gently lift and check the brown-ness. When golden on the bottom, flip over and cook the second side about the same amount of time so that the onion and things caramelize nicely. Remove to a warm storage plate, let the pan cool off the heat for a minute or so, and repeat with the remaining batter and toppings. <br /><br />Can be served alone or with a variety of sides. We liked ours with our favorite Brinjal Pickle and a homemade Green Mango Chutney for a bit of vinegary heat. If you're big eaters, serve with a hot vegetable side.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7KcVozir3Sb0y-POp_qyLfCtfDcu5bIHMf3NbOu24HWhwhyEdsfnQWng80AythgayKSv3wqMHrwj5aXrlZNn5e-nwN9F0VUJHuajTXcTzvVP5dhZxmTbUmsSSVWTf9QONMlTXl1RHU8xcWpZ8K_bCvnNkB8z4_DKVOmqPvyleysdr6ONdmccRejW0OmE/s1600/Utta%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1518" data-original-width="1600" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7KcVozir3Sb0y-POp_qyLfCtfDcu5bIHMf3NbOu24HWhwhyEdsfnQWng80AythgayKSv3wqMHrwj5aXrlZNn5e-nwN9F0VUJHuajTXcTzvVP5dhZxmTbUmsSSVWTf9QONMlTXl1RHU8xcWpZ8K_bCvnNkB8z4_DKVOmqPvyleysdr6ONdmccRejW0OmE/w400-h380/Utta%201.jpg" width="400" /></span></a></div><span style="font-family: georgia;"><br /></span><div style="text-align: center;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: center;"><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></span><p></p><p><span style="font-family: georgia;"><br /><br /></span><br /></p></div></div>Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.com0tag:blogger.com,1999:blog-3881407592155190379.post-55747629634132785752023-09-08T09:19:00.000-04:002023-09-08T09:19:21.215-04:00Red Cabbage Steaks, Watermelon Starter/Dessert, Minestrone, Fish&Chips<p><span style="font-family: georgia;"><span style="font-size: x-large; font-weight: bold;">Red Cabbage Steaks</span><br />I first discovered this tasty supper dish a year or so back. Very Central European. Simple, easy, fast, and tasty. What more do you want?</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht83DZR6PHRYk5L6uyZFNXeynBpSbZXWszcTbrcqe496ZCuwJozsG9DTg01UmkbK0bhGXHlnVy2XbBRKRRLm9ntPpqwTHQhWfWsDG9u4rf85yV2eK559fZE6LRwvPAmJRy8O4RqOpd6iCakeLkKVohCnSML8f3OSToy5UE5eApjVZbLnvYziaG-09ApNY/s1500/cabbage.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1454" data-original-width="1500" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht83DZR6PHRYk5L6uyZFNXeynBpSbZXWszcTbrcqe496ZCuwJozsG9DTg01UmkbK0bhGXHlnVy2XbBRKRRLm9ntPpqwTHQhWfWsDG9u4rf85yV2eK559fZE6LRwvPAmJRy8O4RqOpd6iCakeLkKVohCnSML8f3OSToy5UE5eApjVZbLnvYziaG-09ApNY/s320/cabbage.jpg" width="320" /></span></a></div><span style="font-family: georgia;"><br />Slice the cabbage about 3/4" thick -- top to bottom or around the equator, whichever you prefer. Drizzle with nice EVOO. Dust with caraway seed, salt and pepper, and grill/airfry at 400F for 30-45 minutes until tender. <br /><br />Drizzle with balsamic glaze or vinegar, dress with feta or goat cheese, and optionally toasted caramel or honey-coated walnuts. <br /></span><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /><b><span style="font-size: x-large;">Elegant Watermelon Starter or Dessert<br /></span></b>Watermelon has been cultivated since at least 3500 BC, and sweet dessert varieties were popular across the Roman world. This dish elevates simple summer melon to a whole new level!<br /><br />Watermelon slices<br />Balsamic Glaze<br />Fresh Mint Leaves<br />Goat Cheese or Feta<br /><br />You really want the thick balsamic glaze here, not runny vinegar. If you can't find balsamic glaze at the store, make your own by simmer-reducing a cup of ordinary balsamic vinegar to a half cup of syrup. Let it cool before using though.<br /><br />I think you can see what to do -- slice melon, julienne fresh mint, drizzle balsamic glaze, sprinkle cheese...<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2YuHYSWHdmZ2WUFkhrSvUGcuOYLqBkGENVzPP9t70440uRRxf4N4A1eiDyK0Z1oneeUODnaDz0FkCmrsLhjFgy_GeeZnT9tavH-HiF0KWKzX4dd01yrVFaaj6jSwQD6ZBqA1R02KKOVK6LZro9TpxF37OgAmROVkuBCV7n1MdpeID6W_7sfRlMPG7QiY/s1600/Watermelon.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1448" data-original-width="1600" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2YuHYSWHdmZ2WUFkhrSvUGcuOYLqBkGENVzPP9t70440uRRxf4N4A1eiDyK0Z1oneeUODnaDz0FkCmrsLhjFgy_GeeZnT9tavH-HiF0KWKzX4dd01yrVFaaj6jSwQD6ZBqA1R02KKOVK6LZro9TpxF37OgAmROVkuBCV7n1MdpeID6W_7sfRlMPG7QiY/w400-h363/Watermelon.jpg" width="400" /></span></a></div><span style="font-family: georgia;">That's a saucer, BTW, not a dinner plate size slab of melon.....</span></div><div><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;"><br /><b><span style="font-size: x-large;">Minestrone</span></b><br />This ubiquitous Italian soup comes in a number of varieties, depending on the region and season. All of them are perfect "clean-out-the-fridge" dishes -- classic Italian herbs and spices with dibs and dabs of assorted veggies, some potato, tomato, leafy greens, squash, small pasta, mushrooms and cheese (usually Parmesan). My version is no different; here's what I had in the fridge:<br /><br />2 cups Mirepoix -- equal amounts of chopped celery, onion and carrot<br />2 small White Potatoes, skin on, cubed<br />1 cup total, diced Red & Green Bell Pepper </span><div><span style="font-family: georgia;">1 cup fresh green beans, topped, tailed, and halved<br />1 cubed Zucchini <br />1/2 box frozen chopped Spinach (or 3-4 cups fresh leafy greens if you have them)<br /></span><div><span style="font-family: georgia;">1 large fresh Yellow Tomato, sliced <br />1 can White Beans of some sort, Canellini are good</span></div><div><span style="font-family: georgia;">1/2 cup uncooked Orzo pasta (mine were non-wheat pasta)<br />1/8 cup grated Parmesan cheese</span></div><div><span style="font-family: georgia;">Rosemary<br />Thyme</span></div><div><span style="font-family: georgia;">Oregano<br />Bay leaf<br />Garlic<br />Red Pepper Flakes<br />* Instead of individual spices and herbs you can use a tablespoon or two of "Italian Seasoning".<br /><br />Saute the mirepoix in some EVOO with some spices for a few minutes while chopping the other veg. </span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Add more spices, herbs and 5-6 cups of water. Now add the other veg, except the white beans, tomato and leafy greens. Cook for about 30 minutes.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7e12HiAQdkGnX8G1Wz1apJJCujcvSyz4oPMAcld1vi496RSlHNoqSd6hcgzRHc6A77QW1A6rdOpS4ZCTkwDJgTW4kj01ZGyYaU8Gc9Lx-kVpzg18fix0zkiNbrhF2hiy8RJ1WEi3Pg5PSxs8dS563SRd7GPXSX3bIr1h-E8DVVrehWvET9ucX8p5pcC0/s1600/Minestrone1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1372" data-original-width="1600" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7e12HiAQdkGnX8G1Wz1apJJCujcvSyz4oPMAcld1vi496RSlHNoqSd6hcgzRHc6A77QW1A6rdOpS4ZCTkwDJgTW4kj01ZGyYaU8Gc9Lx-kVpzg18fix0zkiNbrhF2hiy8RJ1WEi3Pg5PSxs8dS563SRd7GPXSX3bIr1h-E8DVVrehWvET9ucX8p5pcC0/w400-h343/Minestrone1.jpg" width="400" /></span></a></div><div style="text-align: center;"><span style="font-family: georgia;"><br /></span></div></div><div><span style="font-family: georgia;">Last add the Orzo or other small pasta and the Parmesan cheese as a final bit of flavoring, and cook 5-10 minutes before serving. Good Italian bread will help sop of the flavorful broth.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3sIqoob6h7zP5Pj_xrl7dWyg7d8yJ25mI413H_Ah6E7pRQUUeQmsudmVKCswGCCFQSnDG_RhWG5x_JuxDIQCkzNh8W3YHgMBTVYrGSnihDEgEUl7tYfQXRKwK8tDLVz14OnzYkiCMQ_pAwBR2fEnlOJMHkDqGiH0DY4MMM06A9hxWPLuRWw1iCHzGBio/s1600/Minestrone2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1288" data-original-width="1600" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3sIqoob6h7zP5Pj_xrl7dWyg7d8yJ25mI413H_Ah6E7pRQUUeQmsudmVKCswGCCFQSnDG_RhWG5x_JuxDIQCkzNh8W3YHgMBTVYrGSnihDEgEUl7tYfQXRKwK8tDLVz14OnzYkiCMQ_pAwBR2fEnlOJMHkDqGiH0DY4MMM06A9hxWPLuRWw1iCHzGBio/w400-h323/Minestrone2.jpg" width="400" /></span></a></div><div style="text-align: center;"><br /></div><div><p></p><p><span style="font-family: georgia;"><b><span style="font-size: x-large;">My Fish & Chips<br /></span></b>Our favorite Friday night meal (and we're not Catholic), and one of Sally's all-time favorites of mine! <br /><br />I use cod or mahi mahi, or grouper. The one pictured is mahi mahi. I make a dredge of beaten egg with juice of a lemon whisked in, plus a dry dredge of white corn meal (not wheat flour). <br /><br /> I prefer Mrs. White brand Self-rising White Corn Meal. I use the same flour to make exceptional cornbread as well... <br /><br />Dredge the filets in egg, dredge in flour, and slide into a hot oiled skillet. I cook the filets at 350F in my electric skillet, with oil to cover the bottom, for 6-7 minutes per side.<br /><br />The chips and sprouts (we love roasted Brussels Sprouts) are Air Roasted in my Ninja Flip oven for 30 minutes at 400F. I spritz the veg with oil, then dust with Everglades Seasoning and Cavender's Greek Seasoning before roasting. We always have a bottle of Malt Vinegar to dress the fish & chips with at the table.<br /><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq0rDS5ZRlpPi1bCcQBSx3rKhqCNDkzucsb_RHNt8x6gV9VDVghA6SpTU559KV3NuvhaZWydL5M5XR642P4Wgv2Ww7mylJZtTJXdYCfXeuGj5cdSnOqFW-2iYcMCqNcJaNSAKuPVpDVrEUGrlKNsKEjiFQ2t1_oKwS0-imci15TVZCyb1hryjxXNkvNK0/s1661/My%20fish%20&%20chips.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1661" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq0rDS5ZRlpPi1bCcQBSx3rKhqCNDkzucsb_RHNt8x6gV9VDVghA6SpTU559KV3NuvhaZWydL5M5XR642P4Wgv2Ww7mylJZtTJXdYCfXeuGj5cdSnOqFW-2iYcMCqNcJaNSAKuPVpDVrEUGrlKNsKEjiFQ2t1_oKwS0-imci15TVZCyb1hryjxXNkvNK0/w385-h400/My%20fish%20&%20chips.jpg" width="385" /></span></a></div><span style="font-family: georgia;"><br /></span><div style="text-align: center;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: center;"><span style="font-family: georgia;"><br /></span></div><br /><p></p></div></div></div>Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.com0tag:blogger.com,1999:blog-3881407592155190379.post-70466781333021640182023-09-01T14:02:00.001-04:002023-09-01T14:02:38.743-04:00Butternut Curry, Pav Bhaji, Tropical Slaw, Red Bean Multi-grain Rissoles<p><span style="font-family: georgia;"><span style="font-weight: bold;">Two more explorations of curry...</span><br /><br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuUQhkhKMPhPN0oqM-5uOBtdMANaoWhM9XhbQDlGY-VAyJh9kJPz59WVwiUhATwUXt3Bv30wukjbOP01p91ZE5hUlwQwA70zT6sAj5w5rPqhV29oQeSg7h4AR0N4ssFP65q47GNH8ZVEdtn2aBNWtsk0YRnGX7B_fCDZVP-TLPJIady_zGNQWdgKku9ZM/s1600/ButternutCurry1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1326" data-original-width="1600" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuUQhkhKMPhPN0oqM-5uOBtdMANaoWhM9XhbQDlGY-VAyJh9kJPz59WVwiUhATwUXt3Bv30wukjbOP01p91ZE5hUlwQwA70zT6sAj5w5rPqhV29oQeSg7h4AR0N4ssFP65q47GNH8ZVEdtn2aBNWtsk0YRnGX7B_fCDZVP-TLPJIady_zGNQWdgKku9ZM/w400-h331/ButternutCurry1.jpg" width="400" /></a></span></div><div style="text-align: center;"><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div></div><div style="text-align: left;"><span style="font-family: georgia;"><span><span style="font-size: x-large; font-weight: bold;">Butternut & Coc</span></span><b><span><span style="font-size: x-large;">onut Curry</span></span></b></span></div><p></p><p><span style="font-family: georgia;">We eat a LOT of Butternut Squash -- at least once a week. It's kind of a meaty 'steak' substitute for a lot of vegetarians. I usually use it as the base of variety of soups. This dish however has become an instant hit. I got the basic recipe from an Indian food blogger named Bhavana, and added some extra veg for more color and flavor -- bell pepper and mushrooms. <br /><br />The curry is made in the more or less standard Indian method -- flavor the oil, add and flavor ingredients, then make and flavor the "gravy". Here we go:<br /><br />"some" Curry Leaves -- get the real thing. This is NOT the same as curry powder! I'll be growing my own in the garden. <br />1-2 tsp Cumin seeds (not powder)<br />3-4 Tbsp Ginger-Garlic Paste<br />1 Red Onion, diced<br />1 large Tomato (heirloom) or two Romas<br />2+ cups Butternut Squash -- 3/4" cubes, peeled and de-seeded, of course<br />1+ cups Frozen Peas<br />1/2 cup Mushroom Pieces<br />1/2 cup chopped Green Bell Pepper (because I had a green one not a red one...)<br />1 can Coconut Milk<br />Lemon Juice to finish<br />1/2 cup chopped Cilantro (I did not use this... we're not fond of the flavor)<br /><br /><i>Spice Blend<br /></i>1/2 tsp Turmeric<br />1 tsp Chili Powder or Paprika<br />1 tsp Coriander Powder<br />1 tsp Garam Masala<br /><br />1. Heat some oil in a large skillet. Add the cumin seeds and fry them until they start to pop. <br />2. Add the ginger-garlic paste and fry a minute to release the flavor.<br />3. Add the onion and saute until it's turning soft.<br />4. Add the tomatoes and the dry spice blend. Cook until the tomatoes are getting soft. <br />5. Add the squash, mushrooms and coconut milk. Cook about 15 minutes until the squash is getting fork tender.<br />6. Add the (by now thawed) peas and cook a minute or two to heat them through.<br />7. Finish with a couple Tbsp of Lemon Juice (and cilantro if using) and serve with Jeera (cumin) Rice or Rice & Lentils.<br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUTfuAhq96vZnQzh3XwJnNo-RneESXqTrcLwOdk7CwLULBeH_DRdFT_JJe-ciCTTPB8w1XP7Z8ibvVIVrlgDhans6sW9b0Zv8asG9psOgckQbQAPuKPZf28JL21OIfqNaWB8qumnG3xGOYp9IFIyfljAIecn7vHd806-T8DcmxHmlNvsFj9IjykGLGIvI/s1713/ButternutCurry2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1713" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUTfuAhq96vZnQzh3XwJnNo-RneESXqTrcLwOdk7CwLULBeH_DRdFT_JJe-ciCTTPB8w1XP7Z8ibvVIVrlgDhans6sW9b0Zv8asG9psOgckQbQAPuKPZf28JL21OIfqNaWB8qumnG3xGOYp9IFIyfljAIecn7vHd806-T8DcmxHmlNvsFj9IjykGLGIvI/w374-h400/ButternutCurry2.jpg" width="374" /></span></a></div><span style="font-family: georgia;"><br /><br /><b><span style="font-size: x-large;">Pav Bhaji<br /></span></b>Unlike 99% of all curries, this one is served with dinner rolls! Pav Bhaji is quintessential Mumbai street food. Think vegetarian 'sloppy joe'. Not very spicy, but very, very good, and pretty simple steps to make. Try it, you'll like it. Unlike the Mumbai versions which are swimming in melted butter, mine is still tasty but uses a fraction of the "butter".<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvvPk93pfQh8NrHJgn8Cg4DAaPzObSCIj-6gGImpRGmyAy5KbVg63Dp4W5A_ZBZ-zIbIBXGTDAzksuByRZqNsfbhTfXZB0GygkSHby6k0IO_CRpuFyZlgVIxtmQgXYEtY-qvkI_pBcyjKztkg7F6K54Ftn9hq0bYtbKi8S-rZOvQa0qsPKf3HccZWb70k/s1600/PavBhaji.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1493" data-original-width="1600" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvvPk93pfQh8NrHJgn8Cg4DAaPzObSCIj-6gGImpRGmyAy5KbVg63Dp4W5A_ZBZ-zIbIBXGTDAzksuByRZqNsfbhTfXZB0GygkSHby6k0IO_CRpuFyZlgVIxtmQgXYEtY-qvkI_pBcyjKztkg7F6K54Ftn9hq0bYtbKi8S-rZOvQa0qsPKf3HccZWb70k/w400-h374/PavBhaji.jpg" width="400" /></span></a></div><div style="text-align: center;"><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;">1 bag Frozen Mixed Vegetables (or peel/chop and cook a pound of assorted veggies)<br />1 large Red Onion, diced<br />1 Green Bell Pepper, diced<br />1 cup Frozen Peas<br />2 Tomatoes, diced<br />3-4 medium white potatoes, skin-on, boiled and mashed smooth with a bit of plain yogurt<br />4-5 Tbsp Olivio<span style="font-size: xx-small;">tm</span> for frying<br />2-3 Tbsp Ginger-Garlic Paste<br />3-4 Green Cardamon pods, cracked<br />1 Tbsp Cumin seed<br />Your favorite Dinner Rolls <br />Pav Bhaji Masala Powder*<br />Lime juice to finish...<br /><br /><i><b>Pav Bhaji Masala<br /></b>Quarter this recipe for one batch of curry. </i>Grind the following in your spice/coffee grinder:<br /><br />4 Tbsp Coriander seeds<br />2 Tbsp Cumin seeds<br />2 bay leaves<br />6 whole Cloves <br />2 Green Cardamon pods<br />2 Black Cardamon pods<br />2 tsp Cinnamon<br />1 Tbsp cracked Black Pepper<br />1 Tbsp Fennel seeds<br />1+ Tbsp Red Chili Powder/Hot paprika<br />1 tsp Turmeric powder<br />1 Tbsp Amchur powder</span><p></p><p style="text-align: left;"><span style="font-family: georgia;"><br />Thaw the frozen veg and pulse in your food processor -- don't puree -- you want some texture. Reserve<br /><br />In a large skillet, melt a couple tablespoons of Olivio and one of oil, and fry the ginger-garlic paste, cumin seed and green cardamon to flavor the butter/oil.<br /><br />1. Fry the onion, bell pepper and tomato until the tomatoes are getting mushy. <br />2. Add the pulsed mixed veg and frozen peas and continue frying. Mashing the veg as you go.<br />3. Stir in the mashed potatoes and 2-3 Tbsp of Pav Masala and continue cooking, mashing. <br />4. Add a bit of water and/or additional Olivio to keep things from sticking. <br />4. Taste and adjust the spice level. <br />6. You want a consistency similar to sloppy joes when you're done. <br />7. Stir in a splash of lime juice just before serving<br />8. Serve with hot dinner rolls for scooping. filling, and mopping up the goodness!</span></p><p style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: medium;"><i><b>"And now for something completely different!"<br /></b></i></span><br /><b><span style="font-size: x-large;">Tropical Slaw<br /></span></b>This concept comes from Blue Zones<span style="font-size: xx-small;">tm</span> location in Costa Rica... A much lighter version of the Dutch Koolsla or Coleslaw which came to the Americas in the 18th century with its mayonnaise dressing. Simply dressed with lime juice.</span></p><p><span style="font-family: georgia;">2 cups shredded or julienned Cabbage (red or white or both) <br />1 large Red Bell Pepper, julienned<br />1 large firm heirloom Tomato or two firm Romas, diced<br />1/2+ cup shredded Carrots<br />1 can no-salt Chickpeas/Garbanzos<br />2 Limes, juiced and zested<br />Optional: shredded Jicama, 1/4 cup chopped Cilantro, chili powder<br /><br />Toss to combine all the veggies in a large bowl. Sprinkle with the lime zest, and liberally apply the lime juice overall, dust with chili powder if using. Chill for an hour or so before serving.<br /><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLvdw_QT9dNS7QICgnS14qfbZupF1z6buIkG7szzym5bSyUxjNKR44K1qFjAveX4z6pirX3SbOb30xkD8fZUFWC7N__tVgsWpY_InYLd9nbCLTRNUY96kg0lz0lYCc49TfwjVaTSRzUu1by8jl7VfJkeIfai-N1_0MlfkdTYrMYicG1eDwjHxMiVww34/s1600/Tropical%20Slaw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1485" data-original-width="1600" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLvdw_QT9dNS7QICgnS14qfbZupF1z6buIkG7szzym5bSyUxjNKR44K1qFjAveX4z6pirX3SbOb30xkD8fZUFWC7N__tVgsWpY_InYLd9nbCLTRNUY96kg0lz0lYCc49TfwjVaTSRzUu1by8jl7VfJkeIfai-N1_0MlfkdTYrMYicG1eDwjHxMiVww34/w400-h371/Tropical%20Slaw.jpg" width="400" /></span></a></div><span style="font-family: georgia;"><br /></span><div style="text-align: center;"><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;"><br /><br /><b><span style="font-size: x-large;">Red Bean Multi-grain Burgers<br /></span></b>I first made these burgers just about the time that Covid shut us all down. They were good but I had "issues" with the Forks Over Knives recipe. There's always "something" amiss with their recipes... Last week I decided to re-visit the recipe and I fixed the issues.<br /><br style="background-color: white; color: #222222; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-size: 15.4px;">1/4 cup uncooked Forbidden or Black Rice</span><br style="background-color: white; color: #222222; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-size: 15.4px;">1/3 cup uncooked Brown Rice</span><br style="background-color: white; color: #222222; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-size: 15.4px;">1/3 cup uncooked Quinoa (I used Red Quinoa)</span><br style="background-color: white; color: #222222; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-size: 15.4px;">1/2 cup uncooked Oatmeal (<i>not</i> Steel Cut)</span><br style="background-color: white; color: #222222; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-size: 15.4px;">1 small Onion, diced</span><br style="background-color: white; color: #222222; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-size: 15.4px;">1 cup Mushrooms, diced</span><br style="background-color: white; color: #222222; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-size: 15.4px;">3-4 cloves Garlic, minced</span><br style="background-color: white; color: #222222; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-size: 15.4px;">3 Tbsp Soy Sauce</span><br style="background-color: white; color: #222222; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-size: 15.4px;">3 tsp Cumin</span><br style="background-color: white; color: #222222; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-size: 15.4px;">1 tsp Coriander</span><br style="background-color: white; color: #222222; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-size: 15.4px;">1 tsp Cayenne</span><br style="background-color: white; color: #222222; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-size: 15.4px;">3 cups cooked Red Kidney Beans <br /></span>1 large Egg, beaten<br />1/2+ cup fine Bread Crumbs or Panko<br style="background-color: white; color: #222222; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-size: 15.4px;"></span><br style="background-color: white; color: #222222; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-size: 15.4px;">In a sauce pan or your rice cooker, cook together the rice and quinoa. Reserve.<br /></span><br style="background-color: white; color: #222222; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-size: 15.4px;">Cook the beans, drain and rinse; or open cans, drain and rinse. Pulse the beans in your food processor -- not quite a puree, you want some texture. Reserve. <br /></span><br />In a bowl, combine the grains, fine-diced veggies and seasonings. Fold in the beans, oatmeal and a beaten egg. Lastly, fold in the breadcrumbs or panko so that the mixture will form and hold the patty shape while cooking.<br /><br />Use a 2/3 cup measure to make 6 large patties about 1/2" thick. Fry for 6-8 minutes per side until crispy outside and creamy inside. </span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkAq9rs47NxE0CKbPmoHLV7Y4Bv91ASZs7_4xhjDe4r5unGH_qfOjxd6Et6921TW2Cvo8J7PzsTzxCta74OpaUkZfUAXwPznoN6rzdjRX9UIc5QTsVdwXspWsJx_qnJSaW20e_PDcxH0u9GHxgMAQ-CwDO1FCtd8TGv8MzrD3Xorf7P2iaZ0SEYQV628/s1500/Rissole1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1500" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkAq9rs47NxE0CKbPmoHLV7Y4Bv91ASZs7_4xhjDe4r5unGH_qfOjxd6Et6921TW2Cvo8J7PzsTzxCta74OpaUkZfUAXwPznoN6rzdjRX9UIc5QTsVdwXspWsJx_qnJSaW20e_PDcxH0u9GHxgMAQ-CwDO1FCtd8TGv8MzrD3Xorf7P2iaZ0SEYQV628/w400-h284/Rissole1.jpg" width="400" /></a><br /><br /></span><div style="text-align: left;"><span style="font-family: georgia;">Serve on bun with your favorite condiments, or as a rissole with a side dish. I like my rissoles with a slice of tomato, a bit of red onion, and a dollop of Bleu Cheese dressing...</span></div></div><span style="font-family: georgia;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-hlH6Dam7VDrxgkwRW1HuFj_IIoh6HDjrilx3_ts03WL7S2gkWdVoJEvFLyZ0MF4Gqll2RaHQdfliySyj4PEoo93sZfu0xUXF-uqt3jYPXQ_mF-8i4ZZOLYv67TqfQpeumea4sJ0Dj2HFuMZ42Ny-GLBNViUMl-rL01o-mXosdtMhjj0iegJgEN28KU/s1600/Rissole%202.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1298" data-original-width="1600" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-hlH6Dam7VDrxgkwRW1HuFj_IIoh6HDjrilx3_ts03WL7S2gkWdVoJEvFLyZ0MF4Gqll2RaHQdfliySyj4PEoo93sZfu0xUXF-uqt3jYPXQ_mF-8i4ZZOLYv67TqfQpeumea4sJ0Dj2HFuMZ42Ny-GLBNViUMl-rL01o-mXosdtMhjj0iegJgEN28KU/w400-h325/Rissole%202.jpg" width="400" /></span></a></div><span style="font-family: georgia;"><br /></span><div style="text-align: left;"><span style="font-family: georgia;">Although I really like my Black Bean Rissole, this one gives them a run for the money in the flavor department. if you're just not fond of black beans give these a try!</span></div><div style="text-align: center;"><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;"><br /><br /><br /></span><p></p><p><span style="font-family: georgia;"><br /></span></p><p><span style="font-family: georgia;"><br /><br /><br /><br /><br /><br /><br /><br /></span><br /></p>Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.com0tag:blogger.com,1999:blog-3881407592155190379.post-65579490826385356802023-07-17T18:26:01.013-04:002023-08-21T09:53:37.147-04:00Apologies, Indian Trio, Cowboy Caviar Casserole, First Flan, Oat?sotto<p><span><span style="font-family: georgia;"><b>It's been nearly a year since I shared any recipes on this Blog. Mea maxima culpa! We spent part of August most of September 2022 in Britain and Scotland. Then we came home and a week later Hurricane Ian came ashore and knocked us silly! </b><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1XrWoh_44nfeMgjsasQtOIsSiOptw6EDUcM5gclLrGntfF_Qqf7JHb8RGX6DAuY-B3d3C3IOieZAHAY6wTqc3OwxegxHMBGr6N4T-4jcfKQuin2ycdacamZWkmJ-H7vQ7CgWSbifCncqbBFtOiRNwFPBgxpyKFkfTwE16dWlWVZVVkJdhQq5rxyPgaE/s1613/Rajma%20Dal2.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: georgia;"><img border="0" data-original-height="1613" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1XrWoh_44nfeMgjsasQtOIsSiOptw6EDUcM5gclLrGntfF_Qqf7JHb8RGX6DAuY-B3d3C3IOieZAHAY6wTqc3OwxegxHMBGr6N4T-4jcfKQuin2ycdacamZWkmJ-H7vQ7CgWSbifCncqbBFtOiRNwFPBgxpyKFkfTwE16dWlWVZVVkJdhQq5rxyPgaE/s320/Rajma%20Dal2.jpg" width="317" /></span></a></div><div style="text-align: left;"><span><span style="font-family: georgia;"></span></span></div><span><span style="font-family: georgia;"><br />We personally didn't suffer much damage. Our friends, however, live on the river, and had over 4 ft of water running through their house! They lived in our Poolside Cabana AirBnb space for six months while gutting the interior and rebuilding their house. Lots of trauma and adjustments to the new way of things by everyone within 50 miles. People in Fort Myers now have at least a little understand of the PTSD that we veterans have endured... For my part, cooking became, for the first time in ages, a chore, not a creative challenge (except having to feed 4-5 people every day). <br /><br /> But things have changed and more or less returned to the new normal. Sally is retiring at the end of September. She and Holly are visting Turkey and Greece in September. Sally is also planning a long trip to India in January of 2024 with an Indian doctor friend of hers. Although I won't be going, we've been watching a lot of Indian documentaries and exploring some of the regional dishes. So I present <br /><br /><span style="font-size: x-large; font-weight: bold;">An Indian Trio</span><br />A curry, by one definition, is any Indian dish which features a spiced oil in which major ingredients are cooked, and a separately spiced "gravy" in which those ingredients finish cooking. Here are three such curries which are NOT 'rip yer face off' hot, but very flavor filled. Indian dishes seem complicated to Westerners because they have so many spice. But if you look at the recipes, and triage the spices first, they're not hard at all.</span></span><p></p><p><span style="font-family: georgia;"><span style="font-size: large;"><span style="font-weight: bold;">Rajma Dal</span><br /></span>Rajma Dal (not Taj Mahal) is one of the most popular, "comfort food" dishes in India -- Red Kidney Bean Curry. Not particularly spicy, but full of the quintessential flavors of the subc0ntinent. The Indian version of Caribbean Beans & Rice if you will. Simple and tasty. <br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1XrWoh_44nfeMgjsasQtOIsSiOptw6EDUcM5gclLrGntfF_Qqf7JHb8RGX6DAuY-B3d3C3IOieZAHAY6wTqc3OwxegxHMBGr6N4T-4jcfKQuin2ycdacamZWkmJ-H7vQ7CgWSbifCncqbBFtOiRNwFPBgxpyKFkfTwE16dWlWVZVVkJdhQq5rxyPgaE/s1613/Rajma%20Dal2.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: georgia;"><img border="0" data-original-height="1613" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1XrWoh_44nfeMgjsasQtOIsSiOptw6EDUcM5gclLrGntfF_Qqf7JHb8RGX6DAuY-B3d3C3IOieZAHAY6wTqc3OwxegxHMBGr6N4T-4jcfKQuin2ycdacamZWkmJ-H7vQ7CgWSbifCncqbBFtOiRNwFPBgxpyKFkfTwE16dWlWVZVVkJdhQq5rxyPgaE/w396-h400/Rajma%20Dal2.jpg" width="396" /></span></a></div><p></p><span style="font-family: georgia;">I took this recipe from the TV series <i>Rick Stein's India</i>, an exploration of curries and their cultures. Some regional variations of this dish feature chopped tomatoes and dairy or coconut milk. <br /><br />2-3 cups cooked large Red Kidney Beans cooked with some turmeric; or two, 15oz. cans of the beans and 2 teaspoons of turmeric added to the other spices.<br />1-2 Red Onions, chopped<br />4-5 cloves Garlic<br />1" finger of fresh Ginger julienned or chopped<br />1 Tbsp Chili Powder or to taste<br />1 tsp Garam Masala<br />4 oz plain Yogurt or Skyr -- not low fat. Indian yogurt is full-fat, thin, a high content of whey.<br />Basmati Rice to serve<br />Lime juice to serve</span><p></p><p><span style="font-family: georgia;">Mince and mash together the garlic and ginger into a paste -- or make a bigger batch, use your food processor and refrigerate the leftover paste. You can also buy this blend at Indian markets but it's easy enough to make.<br /><br />Fry the onion in a splash of oil until it's getting soft. Add the Garlic-Ginger paste and stir to combine. Cook a minute or so, then add the Chili Powder and stir again. Cook another couple minutes.<br /></span></p><p style="text-align: left;"><span style="font-family: georgia;">Add the Garam Masala and Yogurt, combine well, then add the beans (and turmeric if using) and perhaps some water if needed. Simmer 10-15 minutes until the beans are heated through. If you need to thicken the mixture, mash some of the beans against the side of the pan and stir them back in.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSCoczlFYYJru6MAFYVJhHBMG7X6q5Wf6ZT-fo48I8Epxs36sO9JDPHP6h7GWWlGoCqy2H6U_zG6FbmLP7MQdaOxONL5VEg-cGvEuOyoVu_v5Zrp1J_y698QvvX2VvCfEuLCw3Hd7Li0rE0dk5GcDkR_YQ71QHuXg2rc6PJm0VJLDvrkw7feX4q9iLs3E/s1600/Rajma%20Dal1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1315" data-original-width="1600" height="329" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSCoczlFYYJru6MAFYVJhHBMG7X6q5Wf6ZT-fo48I8Epxs36sO9JDPHP6h7GWWlGoCqy2H6U_zG6FbmLP7MQdaOxONL5VEg-cGvEuOyoVu_v5Zrp1J_y698QvvX2VvCfEuLCw3Hd7Li0rE0dk5GcDkR_YQ71QHuXg2rc6PJm0VJLDvrkw7feX4q9iLs3E/w400-h329/Rajma%20Dal1.jpg" width="400" /></span></a></div><span style="font-family: georgia;">To serve, plate as shown above, alongside some Basmati rice, with Lime wedges to 'kick' the curry.<br /><br /><br /><span style="font-size: large;"><span style="font-weight: bold;">Dum Aloo Restaurant Style</span></span><br />Aloo, as you learned before, means 'potato' in Hindi. Dum refers to a slow-cooking style where the pot/pan is covered and the edges sealed with a ribbon of dough to create a low-pressure moisture-retaining cooker. "Restaurant style" here refers to a Kashmiri version of the dish made without tomatoes and with only a small amount of garlic. The ingredient list looks daunting, but take the preparation in stages and this dish is actually very simple.<br /><br />1 cup of frozen Peas. Reserved<br />2 lb Baby Potatoes -- white or red. Skin on or peeled, your choice. Can't find little ones, cut up larger spuds. Stab them with a fork to let flavors in, and either boil or microwave until nearly done but not totally soft. Drain and cool. Meanwhile make the paste and spice blends:</span><p></p><p><span style="font-family: georgia;"><i>Onion Paste -- make in advance</i><br />15 Raw Cashews soaked for 15 minutes in boiling water to cover<br />1 cup diced Red Onion<br />2 cloves Garlic chopped<br />1 tsp Fennel Seed<br />1" finger of fresh Ginger chopped<br />1/4 cup plain Yogurt</span></p><p><span style="font-family: georgia;">Put this in your food processor (minus the yogurt) and take for a spin. When nicely reduced, add the yogurt and spin again to make a smooth paste. If you buy jars of Ginger-Garlic paste, you can just add it to your food processor along with the fennel and cashews.<br /><br /><i>Spice Blend #1 -- make in advance<br /></i>2 tsp ground Cinnamon or 1" stick<br />2 tsp ground Clove or 3 whole cloves<br />1 tsp Cardamon Seeds<br />2 small Bay Leaf<br />1 tsp Caraway Seed<br /><br /><i>Spice Blend #2 -- make in advance<br /></i>1 tsp Turmeric<br />1-2 tsp Chili Powder -- as hot or mild as you like<br />1 tsp Coriander Powder<br />1 tsp Garam Masala<br /><br /><b><span style="font-size: medium;"><i>Cooking the Dum Aloo</i><br /></span></b>You can, of course make a simple flour/water/salt dough to seal a lid to a pan. The idea is to get a low-pressure sealed container where the food cooks slowly in its own juices. I use a tight-lidded electric skillet or stove top skillet. Some people even bake their Dum curries...<br /><br />Start with 2 Tbsp oil and heat on med. high (350F). Add Spice Blend #1 and fry the spices for a couple minutes to flavor the oil and release the aromatics. <br /><br />Reduce heat to 300F and add the reserved Onion Sauce. Stir and cook a couple minutes until the off-white sauce turns light brown.<br /><br />Add Spice Blend #2 and stir to mix it in. Cook for a minute or two.<br /><br />Add the potatoes, reserved peas and 1 cup of water. Stir to combine:</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvX5Ga8INZvPXESEOCVkR4GwXbjgk3gwuCX28-nMzFhcUqEAM4WIZ52T7f1Qz7UHn5AajfLoQoTQItzCRzUlaPy3QUP8x1GvyKw00WZv-aw9RO7aI8y5I5th7MG2CULla7oMVwDTrzvD1J2vUly1AVHJ9OiWBTa4EEOKZ0rGfIfvWZkumFhH8IUDTvFcA/s1200/Aloo%20Dum1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1082" data-original-width="1200" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvX5Ga8INZvPXESEOCVkR4GwXbjgk3gwuCX28-nMzFhcUqEAM4WIZ52T7f1Qz7UHn5AajfLoQoTQItzCRzUlaPy3QUP8x1GvyKw00WZv-aw9RO7aI8y5I5th7MG2CULla7oMVwDTrzvD1J2vUly1AVHJ9OiWBTa4EEOKZ0rGfIfvWZkumFhH8IUDTvFcA/w400-h361/Aloo%20Dum1.jpg" width="400" /></span></a></div><span style="font-family: georgia;">Reduce heat to 250F, cover and cook for 10-15 minutes. Don't peek!<br /><br />Serve with Cumin Rice, Lentils, or Nan bread (or even flour tortillas). </span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xRm5kL1vXmiKo4x_phXNCZFA-IaU9z7BR6Qi07OeECokXw0Me86BknNi7J6d_uvxE_22A3Z0jDl2abzwEH5AhBBtMAoeZbn4VS7npaWfRvGtstWzutP4XAlQf6-kkHfW7VRdLQTKplPrz9icQ47v5zUp2m0j4RKMcxpCNyra1GfRrRfOnzBff40CzDM/s1279/Aloo%20Dum2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1279" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xRm5kL1vXmiKo4x_phXNCZFA-IaU9z7BR6Qi07OeECokXw0Me86BknNi7J6d_uvxE_22A3Z0jDl2abzwEH5AhBBtMAoeZbn4VS7npaWfRvGtstWzutP4XAlQf6-kkHfW7VRdLQTKplPrz9icQ47v5zUp2m0j4RKMcxpCNyra1GfRrRfOnzBff40CzDM/s320/Aloo%20Dum2.jpg" width="300" /></span></a></div><div><span style="font-family: georgia;"><br /><b><span style="font-size: large;">Saag Aloo<br /></span></b>This is for all you spinach lovers out there! You often see Saag Paneer on Indian restaurant menus, which is spinach and cubes of a special cheese. This Saag (means 'leafy greens') dish combines spinach, or any mix of leafy greens, with potatoes. Often seen as a 'dry' or stir-fried dish in restaurants, this version is a 'standard' curry preparation -- a spice-infused oil used to fry the potatoes, and then a separately spiced pureed, wilted spinach 'gravy'. Here we go!<br /></span><p><span style="font-family: georgia;"><span>1+ lb Potatoes -- I like baby potatoes halved or quartered but you can also cube regular spuds<br />1 bag (9 oz) fresh Baby Spinach. Use fresh spinach, frozen just doesn't cut it.<br />1 large Red Onion, chopped<br />Spices<br />Yogurt<br /></span><br />Wilt the spinach with 1/2 cup of water and juice of a Lime, in a large skillet. Remove and reserve spinach and its liquid. In the same large skillet -- </span></p><p><span style="font-family: georgia;"><span><i>For the spiced oil:<br /></i>3 Tbsp oil<br />4-5 cracked Green Cardamon pods<br /></span>1/4 tsp Cumin seeds <br />1/4 tsp Turmeric<br />1/4 tsp Coriander<br /><br />* Heat the oil in a deep skillet, then fry the spices for a couple minutes to release the flavors and infuse the oil.<br />* Add the potatoes, 1 Tbsp Chili Powder, and fry for about 5 minutes. <br />* Add 2-3 Tbsp Ginger-Garlic Paste (50/50) and spread throughout.<br />* Add the onion and continue frying until the potatoes are fork tender and the onion softened.</span></p><p><span style="font-family: georgia;">Remove from the skillet and reserve.<br /><br /><i>To make the Gravy:<br />1/2-3/4 cup Water<br />1/2 cup Full Fat Yogurt<br />2 tsp Garam Masala<br /><br /></i>Reduce the skillet to low heat. Add the reserved Spinach with its liquid, Water, Yogurt and Garam Masala. Stir to combine. With an immersion blender puree the mixture. <br /><br />Add the reserved potato/onion mix to the gravy and simmer on low for 15-20 minutes to warm the potatoes and help them absorb even more flavor.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODwqKRqHz-jKrNdcKk7BQX78TJ5h0kY5Y1KrLhd1mTsh9wQZ_990GXK0iZtqkBHNEGoAeQfRQcjPr-ekrwCwtZDgCM6QZWcUSUHI7lQENZH4eC83KwZIqqCjoiB7jrGsIjEx0adxX_JPKskbAQcTIuG3JHfh-Hw6x-0_uYUPhuPSKC-u8ZLsZcPAS0v4/s1635/SaagAloo.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1635" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODwqKRqHz-jKrNdcKk7BQX78TJ5h0kY5Y1KrLhd1mTsh9wQZ_990GXK0iZtqkBHNEGoAeQfRQcjPr-ekrwCwtZDgCM6QZWcUSUHI7lQENZH4eC83KwZIqqCjoiB7jrGsIjEx0adxX_JPKskbAQcTIuG3JHfh-Hw6x-0_uYUPhuPSKC-u8ZLsZcPAS0v4/w391-h400/SaagAloo.jpg" width="391" /></span></a></div><span style="font-family: georgia;">Serve with rice, dal or flatbread.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzjEocYUUorgczZcR09Gsp89B8UTMLAeO1hAHa7rq2f6CItHHNo6V9IYoKniPh7cS_cfFBI19-3NlgzJ5EwQLyLnem4BEXh160BHW5X8C2-XAF2xEMiIVR-nKDWJ-wxmiD4rbDwkGf9wgRwlUuVv94H3lNuvkRnyAkgn48tpiErkFYJKFxRJix6rBhMco/s1600/Saag.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1181" data-original-width="1600" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzjEocYUUorgczZcR09Gsp89B8UTMLAeO1hAHa7rq2f6CItHHNo6V9IYoKniPh7cS_cfFBI19-3NlgzJ5EwQLyLnem4BEXh160BHW5X8C2-XAF2xEMiIVR-nKDWJ-wxmiD4rbDwkGf9wgRwlUuVv94H3lNuvkRnyAkgn48tpiErkFYJKFxRJix6rBhMco/w400-h295/Saag.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><br /></span></div><div><p><span style="font-family: georgia;"><i><b><span style="font-size: x-large;"><span>Cowboy Caviar Casserole</span></span></b><br /></i>Made this for our New Year's Eve Brunch to incorporate black-eyed peas for luck in 2023. Normally Cowboy Caviar is a chilled salad, but I wanted a hot meal not cold. So...<br /><br />3/4 lb dry Black-eyed Peas cooked al dente, drained and cooled (3 cups cooked beans)<br />2 cups Frozen Corn, thawed<br />1 can Black Beans, drained & rinsed -- nice when you're too lazy to cook more beans<br />1 Green and 1 Red Bell Pepper, diced<br />1/2 Red Onion, diced<br />1 cup Tomatoes, diced -- tired of dicing, I used a can of Original Rotel<span style="font-size: xx-small;">tm<br /></span>3 cups finely chopped fresh, stemmed, baby Kale or baby Spinach<br />1-2 tsp Cumin<br />1/4-1/2 cup shredded Cheese<br />optional: diced jalapenos, chopped cilantro, white hominy<br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjOIOFbH6MH5wnPyMkNTrPmovHVyNk1a1dFiDvaPFCCS6_PhbQQuWvDREi7GQXOBJdT4EJEVtxmwN7PWUueKJSktBM95OzWZfHulbpo5NWEgAEBVTrrXEIFaiHN5LUAbybCf1ovZGhsS_KYu9oTCNMi58Xc4WTx2cdSVNQ25y3OjCNFP5_srbsUJdHw7k/s3384/Caviar.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="2999" data-original-width="3384" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjOIOFbH6MH5wnPyMkNTrPmovHVyNk1a1dFiDvaPFCCS6_PhbQQuWvDREi7GQXOBJdT4EJEVtxmwN7PWUueKJSktBM95OzWZfHulbpo5NWEgAEBVTrrXEIFaiHN5LUAbybCf1ovZGhsS_KYu9oTCNMi58Xc4WTx2cdSVNQ25y3OjCNFP5_srbsUJdHw7k/w400-h355/Caviar.jpg" width="400" /></span></a></div><span style="font-family: georgia;"><br /><i>Green Chile Vinaigrette<br /></i>2 tsp Honey<br />1 tsp Mustard<br />2 Tbsp Lemon Juice<br />3/4 - 1 tsp Hatch Green Chile Powder (hot)<br />1/4 tsp Oregano<br />1/4 - 3/8 cup light Oil<br />pinch of Garlic Salt<br /><br />Whisk everything together, Reserve<br /><br /><i>Assemble the Casserole<br /></i>In a large mixing bowl toss together all the vegetables. Dust with cumin. Transfer to an 8x12 baking dish and pour the vinaigrette overall. <br /><br />Bake at 350F for 20-25 minutes, top with shredded cheese and bake again until the cheese melts (about 10 more minutes). Serve hot with tortilla chips on the side.<br /><br /><br /><span style="font-size: x-large;"><b>My First Flan!<br /></b></span>I have a request to make a Birthday Flan for one of Sally's girlfriends. I've never made Flan before.... eaten my share, but never made it. Couldn't risk a fubar on a birthday "cake" so I just had to practice (and eat the result). Found a great, simple recipe for a Chocolate Flan on a Dominican food blogger's page. It turned out great!</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqE14FHRqAdHsfbYkjb--7d4j8OTSAj_sFUwT8eVn4cFufQTApcjdlooPnLxasvTpel9ooS8FzjhHKydwAXmkfrhprUlE1-ZmXISmRBevVKbshTEo3N1SkJ9K9X81bNCTC7hJpgpLjWuD-j1sP9J7AxPabyJ3UaJwpj2PLZD0C8_miODVZ1zjxtX-UvRg/s1606/flan3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1606" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqE14FHRqAdHsfbYkjb--7d4j8OTSAj_sFUwT8eVn4cFufQTApcjdlooPnLxasvTpel9ooS8FzjhHKydwAXmkfrhprUlE1-ZmXISmRBevVKbshTEo3N1SkJ9K9X81bNCTC7hJpgpLjWuD-j1sP9J7AxPabyJ3UaJwpj2PLZD0C8_miODVZ1zjxtX-UvRg/w399-h400/flan3.jpg" width="399" /></span></a></div><span style="font-family: georgia;"><br /><i><b>The Caramel Sauce<br /></b></i>1/2 cup Sugar</span></div><div><span style="font-family: georgia;">8" non-stick baking tin<br /><br />Melt the sugar over medium-low heat and stir until it turns golden. Pour into the baking tin and swirl-coat the bottom and sides with the molten sugar (wear gloves)! Reserve.<br /><br /><b><i>The Custard <br /></i></b>4oz of Semi-sweet Chocolate pieces<br />1 can Evaporated Milk<br />1 can Sweetened Condensed Milk<br />5 Large Eggs<br />1/4 tsp Cinnamon<br />1 tsp Orange Extract<br /><br />Put the eggs, extract and cinnamon in a blender (not a food processor unless that's all you've got.<br /><br />Melt the chocolate and the evaporated milk together in the microwave. 30 seconds at a time, stirring as you go. When well combined, let it cool a couple minutes so you won't make scrambled eggs, then pour the warm chocolate milk into the blender with the eggs, and take everything for an nice long whirrrr. <br /><br /><b><i>Water Bath<br /></i></b>Preheat the oven to 350F. <br />You need a large, deep-ish baking vessel to make a water bath for the flan as it bakes. Put the 8" baking dish in the larger vessel and add about half an inch of hot-but-not-boiling water. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizR6qqqu8CImjBPtxRbe-y-o-cL-qEexDYVx4qvWDVmof5_7mt_jBfD2rHiwe14DIES7h9vmPrfMqjoukcdcpDsdjVVeUlG3NgSJgxeONDD8IPsm7pgz8oPiz4PS1Ww248AslyllDhq4YyiTnIZDTMyr510c44XH2B8eSA62WeIGfZ28Hscc0ffcmriQE/s1600/flan4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1070" data-original-width="1600" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizR6qqqu8CImjBPtxRbe-y-o-cL-qEexDYVx4qvWDVmof5_7mt_jBfD2rHiwe14DIES7h9vmPrfMqjoukcdcpDsdjVVeUlG3NgSJgxeONDD8IPsm7pgz8oPiz4PS1Ww248AslyllDhq4YyiTnIZDTMyr510c44XH2B8eSA62WeIGfZ28Hscc0ffcmriQE/w400-h268/flan4.jpg" width="400" /></span></a></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"> Immediately pour in the custard, and transfer to the oven. <br /><br />Bake for 50+ minutes until a knife inserted in the center comes out clean. Cool on a rack for 30 minutes, then refrigerate for 4+ hours before slicing and serving: <br /><br />Bring the flan out and let it warm up for 20 minutes or so. Run a knife around the edge to loosen it from the pan. Put your serving plate on top and quickly flip the flan over onto it. Tap the bottom as you gently lift the pan away from the flan. Now slice and serve!</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTN1aEPpqKQ7WnfX-FnWrsgbxDIHfkCqnp1nDZmGIzW-6lkCbfUCiofvmy4-YB5qwWvq9NHyrqlSK5FgJ9tv551VkthHPqsVIybB8CIDfaE7aqeZdTE-Y1ucML48vRM1qeE-DpqXSg0Fw8oKcAUYcrZWaAgFvi_EzODoveuKeJR4upW3euibvNdKo42hc/s1774/Flan2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1774" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTN1aEPpqKQ7WnfX-FnWrsgbxDIHfkCqnp1nDZmGIzW-6lkCbfUCiofvmy4-YB5qwWvq9NHyrqlSK5FgJ9tv551VkthHPqsVIybB8CIDfaE7aqeZdTE-Y1ucML48vRM1qeE-DpqXSg0Fw8oKcAUYcrZWaAgFvi_EzODoveuKeJR4upW3euibvNdKo42hc/w361-h400/Flan2.jpg" width="361" /></span></a></div><span style="font-family: georgia;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfpqPDk_OLlpu-hTZJl7JsBeTjdtR4IBh2ZiNLY8M0bm0dqc8duhDTrQvghBenjV4NMrJJOWetB-6yQ-9Kj9fucuTED8lbNluNrgYFRuhOS5MvAXwrC9gL9dqr_22YxQ_HCLv4gtcWHZ_EQgLaka5PmYlYA6yIwusQMS5mJ1P1aC9--6OPXBBxDfV71-k/s1600/flan1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1600" data-original-width="1532" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfpqPDk_OLlpu-hTZJl7JsBeTjdtR4IBh2ZiNLY8M0bm0dqc8duhDTrQvghBenjV4NMrJJOWetB-6yQ-9Kj9fucuTED8lbNluNrgYFRuhOS5MvAXwrC9gL9dqr_22YxQ_HCLv4gtcWHZ_EQgLaka5PmYlYA6yIwusQMS5mJ1P1aC9--6OPXBBxDfV71-k/w383-h400/flan1.jpg" width="383" /></span></a></div></div><div><span style="font-family: georgia;"><br />All I can say is WOW! At least as good as any commercial flan I've ever tasted! Worth every bit of effort!</span></div><div><p><span style="font-family: georgia;"><b><span style="font-size: x-large;">Baked Oatsotto</span><span style="font-size: large;"> with Butternut & Mushrooms</span></b><br />There's a dish made with rice which we call <i>Ris</i>otto -- right? This is the same sort of thing -- made from Steel-cut Oats -- that makes it <i>Oat</i>sotto in my bppk!! Baked, so I don't have to stand in front of the hot stove. <br /><br />2 cups Steel-cut Oats -- Bob's Red Mill<span style="font-size: xx-small;">tm</span> by choice"<br />2 cup peeled, large diced Butternut Squash (or sweet potato)<br />1 cup dice Sweet Onion<br />8 oz sliced Mushrooms<br />3/4 cup Parmesan Cheese<br />28 oz Broth of choice<br />1 cup White Wine<br />2 tsp Butter<br />1 Tbsp Ground or fresh Sage<br />1 Tsp Black Pepper divided<br />EVOO as needed<br />Optional -- 1/4 cup plain Skyr or Greek Yoghurt<br /><br />Preheat oven to 400F.<br /><br />In a large skillet, saute the mushrooms hot and fast until browned. Remove and reserve. <br /><br />To the same skillet, add a splash of EVOO, the squash, onion, a little black pepper, and some sage. Saute until the squash is just coming tender. Add the oatmeal, toss, and continue cooking for a 3 minutes while the oatmeal softens a bit. Add the wine and cook a minute or two more to cook off the alcohol. <br /><br />Transfer to a 9x12 baking dish, add the Parmesan, broth and water. Spread the reserved mushrooms across the top. Bake for 30 minutes until oats are tender. <br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBPcgzRUxZwF9jWm1TXdjjVoNww4kAMkzvo5PeL3a2H_lmhZD8cLkAyvhSxoZI2jHrJ56J7fONMBybAuiI841hX8G4XrSTFk7HXlZOSMcp56NoBzm0ENrXd70X6jlzEP9Q0RqsLvpW9K7j_asLzOyOxRgEnFKjiPRXsx58y5rPQoZKslzUKnRVyOCcso/s1600/Oatsotto2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="885" data-original-width="1600" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBPcgzRUxZwF9jWm1TXdjjVoNww4kAMkzvo5PeL3a2H_lmhZD8cLkAyvhSxoZI2jHrJ56J7fONMBybAuiI841hX8G4XrSTFk7HXlZOSMcp56NoBzm0ENrXd70X6jlzEP9Q0RqsLvpW9K7j_asLzOyOxRgEnFKjiPRXsx58y5rPQoZKslzUKnRVyOCcso/w400-h221/Oatsotto2.jpg" width="400" /></span></a></div><span style="font-family: georgia;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg146tNclyF-yMmUtIc_p0NdwKpgfaNHLVxhWZxoONJ6q1A5o5R-0nQblIi-0pwR96w-qHEFRLTNjV49PhL13OlD-A8PxUhNOMiJSv45FFg2U5WkQof7y-s1ozFXCORr23TFWsY1qD3iwz2tCN_P9GFSY66weNwSUUefmkm1opiAV5yjRlYtg1uIxkDsQA/s1326/Oatsotto1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1326" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg146tNclyF-yMmUtIc_p0NdwKpgfaNHLVxhWZxoONJ6q1A5o5R-0nQblIi-0pwR96w-qHEFRLTNjV49PhL13OlD-A8PxUhNOMiJSv45FFg2U5WkQof7y-s1ozFXCORr23TFWsY1qD3iwz2tCN_P9GFSY66weNwSUUefmkm1opiAV5yjRlYtg1uIxkDsQA/w363-h400/Oatsotto1.jpg" width="363" /></span></a></div><p><span style="font-family: georgia;">For extra richness & creaminess stir in some skyr or yogurt before serving...</span></p><p><br /></p></div>Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.com0tag:blogger.com,1999:blog-3881407592155190379.post-72502099785554285152022-12-13T13:03:00.000-05:002022-12-13T13:03:00.116-05:00Shrimp Quesadillas, Turkish Delights, Baked Bhindi, Italian Stacks, Cioppino<p><b><span style="font-size: x-large;">Shrimp Quesadilla Vera Cruz<br /></span></b>Shrimp, onion and bell peppers, and spices, wrapped in a giant tortilla with cheese and griddled to perfection!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkkEq856SjyV8C_eRO8iL5OSs0J2XR9k7cBfnJpyXeYrvU0lgOebq_gnW_X2Kj40c8etZD2M-DRCt7HJyaplJX8XQk1q8g2X37r58kQtbZWtCi8h6uQ8wT0XLfICkElQiDpS7F47bbk8yC_ZE6myIl-008ChNrfopHEZz4R_scZOBVR0nLgVthmZwH/s516/Quesa2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="516" data-original-width="507" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkkEq856SjyV8C_eRO8iL5OSs0J2XR9k7cBfnJpyXeYrvU0lgOebq_gnW_X2Kj40c8etZD2M-DRCt7HJyaplJX8XQk1q8g2X37r58kQtbZWtCi8h6uQ8wT0XLfICkElQiDpS7F47bbk8yC_ZE6myIl-008ChNrfopHEZz4R_scZOBVR0nLgVthmZwH/w393-h400/Quesa2.jpg" width="393" /></a></div><p></p><p>4 large Tortillas<br />32 large raw Shrimp, peeled<br />3 Yellow Tomatoes, diced<br />1 cup White Onion, diced<br />1 large Red Bell Pepper, diced<br />1/2 tsp Red Pepper Flakes<br />3 cloves Garlic, chopped<br />1 Tbsp Lime Juice<br />2 tsp Cumin<br />2 tsp powdered Coriander<br />2 cup shredded Cheese<br />Optional Cilantro to taste</p><p>Saute the tomato, pepper, onion, garlic, cilantro if using, and spices together until tender. Add the shrimp and lime juice and cook until the shrimp are turning pink and the liquid is almost gone.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwK1MeOUgsc_r5AqP776qMfyovCzVihdZMEQ2jXglSmMjmsfyRhcc8KhGCFvQ4zvIpw1vz0cRNCYYDdV4pezUz7o7FTBSfR_F8UrtYdX46Lk5VqQJWiqwHDP-gXTQxZhWeHkcYA6uCKCWPP2XDn2R9VIBaqr52OhNdXAaWFb_sHc6xP5rHuht1N9ew/s567/Quesa1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="462" data-original-width="567" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwK1MeOUgsc_r5AqP776qMfyovCzVihdZMEQ2jXglSmMjmsfyRhcc8KhGCFvQ4zvIpw1vz0cRNCYYDdV4pezUz7o7FTBSfR_F8UrtYdX46Lk5VqQJWiqwHDP-gXTQxZhWeHkcYA6uCKCWPP2XDn2R9VIBaqr52OhNdXAaWFb_sHc6xP5rHuht1N9ew/w400-h326/Quesa1.jpg" width="400" /></a></div><p>Warm the tortillas in the microwave for 30 seconds, so they fold easily. Scoop a portion of the filling onto one half of a tortilla, top with the cheese, fold in half and transfer to a hot dry skillet or griddle. Cook each side just a couple minutes until browned and the cheese inside is melting. Transfer to a plate. Serve with a side of salsa and tortilla chips.<br /><br /></p><p><span style="font-size: x-large;"><b>Kabak Dolma</b><br /></span>"Dolma" means 'stuffed'. "Kabak" is Zucchini. Get it? I found these great globe-shaped Zucchini at the Farmer's Market and just had to try them. Sally's been learning Turkish, and we had a Turkish meal while in St. Petersburgh over the weekend, so here you are.<br /><br />* Zucchini -- any size, shape, color. My globe was about 4" diameter and I carved a 3" diameter cup in each half. Cut into lengths or halve into boats and remove the centers. <br /><br /><i>Stuffing</i><br />1/3 cup of my black bean burger mixture, normally it would be ground lamb or beef<br />1/3 cup fine diced Onion<br />1/8 cup Tomato Paste or 1/4 cup grated tomato plus 1 Tbsp Tomato Paste<br />1/8 cup dried Parsley or 1/4 cup fresh<br />1 tsp dried Mint or 1 Tbsp fresh chopped.<br />1 Tbsp Water<br />1 tsp Oil<br />salt & pepper to taste<br />Tomato slices to top, or halved Cherry tomatoes<br /><br />Stand the lengths of zucchini open end up in a pot with a cover. Spoon in the filling, leaving some space because the rice is going to swell. <br /></p><p>Top the lengths with halved cherry tomatoes. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VToL1caxHWVhP-Q8bUyJ7rFQtjQO_Zj1P9iojTojGgh-oBaUgio7EYuDGQ0ZXMdVSLgdMaCbFyvoCE1DW21GXxm4EpbGnTzCyTjYlO147kpm4JMXzby0oFjJ352vFyyEbV2PBygFo9Q8RfM09lWrSIfrsfq2ydnGJUDmhNPyQycqw9BrreAElKIK/s512/Dolma1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="511" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VToL1caxHWVhP-Q8bUyJ7rFQtjQO_Zj1P9iojTojGgh-oBaUgio7EYuDGQ0ZXMdVSLgdMaCbFyvoCE1DW21GXxm4EpbGnTzCyTjYlO147kpm4JMXzby0oFjJ352vFyyEbV2PBygFo9Q8RfM09lWrSIfrsfq2ydnGJUDmhNPyQycqw9BrreAElKIK/w399-h400/Dolma1.jpg" width="399" /></a></div><br />Turn the burner on to medium heat and pour boiling water around the lengths, about half way up. Cover and simmer for about 20 minutes or until the rice grains are tender. <br /><br />Serve with a side of Kisir... our next recipe:<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja7D3AYDYhq-hkB0cK71xHxoFv6EDXEpmefFvlgp-bf9MdzT0rKYl_2APzdwidjUcA780bnVUJkpO2C_zVExl6GC96GY54qBu_ItBIKoZChuM1p2WBHoz-6LAjSRC4gzyIxR0LkAKPE7u4iYkM5qN-I1uV7VuaB73atL1_44cf7sJpb5w8jQ4YBj2W/s532/Dolma2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="532" data-original-width="491" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja7D3AYDYhq-hkB0cK71xHxoFv6EDXEpmefFvlgp-bf9MdzT0rKYl_2APzdwidjUcA780bnVUJkpO2C_zVExl6GC96GY54qBu_ItBIKoZChuM1p2WBHoz-6LAjSRC4gzyIxR0LkAKPE7u4iYkM5qN-I1uV7VuaB73atL1_44cf7sJpb5w8jQ4YBj2W/w369-h400/Dolma2.jpg" width="369" /></a></div><p><b><span style="font-size: x-large;">Kisir</span></b><br />Not quite the national dish of Turkey, it is certainly ubiquitous, with thousands of variations across the country. First cousin to Greek Tabbouleh (don't tell the Greeks!). Kisir is a Bulgur grain salad with additions that vary from day to day, place to place; Tabbouleh is a Parsley salad with additions. This is Kisir, my way, today.<br /><br />8+ oz. Bulgur Wheat -- fine grained, not the coarser grind used for tabbouleh<br />.5 Liter Boiling Water<br />3-4 Tbsp Tomato Paste<br />Hot Pepper Sauce to taste<br />1/2 cup diced Onion<br />1 med, Yellow Tomato, diced<br />3/4 cup diced Peppers -- Red Bell and Green Cubanelle<br />1/4 cup Pomegranate Juice or molasses<br />Lemon Juice to taste<br /><br />Soak the bulgur in the boiling water and let it swell and soften while you chop the other ingredients. Gently fold the other ingredients into the soft bulgur, and drizzle over the pomegranate molasses and lemon juice.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPg448dN0YO6oAiSq6gDIHRafReB3ISrn6KCtlXmdH9vEl5tEDtqpQgolGPN_wSG9Q1jP_4DIWklmaTZhOPkTKthfbqd2ggz2U9ChXUzB8afr_LAAiJBw0D0sVNPzz1vQ5hks0m3i0S4w-KF18WDZyM8vfpHLfRz4ixBIbF_aVWXTzcHG4zPLtV4S4/s528/kisir.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="495" data-original-width="528" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPg448dN0YO6oAiSq6gDIHRafReB3ISrn6KCtlXmdH9vEl5tEDtqpQgolGPN_wSG9Q1jP_4DIWklmaTZhOPkTKthfbqd2ggz2U9ChXUzB8afr_LAAiJBw0D0sVNPzz1vQ5hks0m3i0S4w-KF18WDZyM8vfpHLfRz4ixBIbF_aVWXTzcHG4zPLtV4S4/w400-h375/kisir.jpg" width="400" /></a></div><br />Other additions: English cucumber is very nice, unsalted cashews, fresh parsley and mint, green onion, chopped kalamata style olives, spicy pepper flakes or pastes to kick up the heat. <br /><br /><br /><span style="font-size: x-large; font-weight: bold;">Baked Bhindi Amchur<br /></span>Usually I dry-fry this Indian street food recipe, but I decided to try roasting them instead. We were gifted about 3/4 pound of fresh-from-the-garden okra, which is always better than veg from a bag in the mega-mart.<br /><br />3/4-1 lb Fresh Okra (frozen would work but you want to thaw and dry it before proceeding<br />1 Tbsp Amchur Powder -- Indian dried mango powder<br />1 tsp Coriander because no Indian dish is ever a one-note wonder!<br />Optional Lime-Salt -- make your own by putting lime peels in a covered bowl of salt froa few days<br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcyp0cmTajFZNIE65HUaioXfgN-hOu1_f0ejU5p9lC_i5p5HSIwRVEYfJRGonBjE3D5PSTwBCTNriTrCDlOqKt8GYL0kF30l2xPSufAyYa0XtzrqJx4Py-zgRm9dHrsDNJ6Zk9rU2ZYWinAk9-5wy47MnzPJ8Bmu0BiAfm6CN2PiY-NA3Z7y5S_RUq/s513/Bindi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="510" data-original-width="513" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcyp0cmTajFZNIE65HUaioXfgN-hOu1_f0ejU5p9lC_i5p5HSIwRVEYfJRGonBjE3D5PSTwBCTNriTrCDlOqKt8GYL0kF30l2xPSufAyYa0XtzrqJx4Py-zgRm9dHrsDNJ6Zk9rU2ZYWinAk9-5wy47MnzPJ8Bmu0BiAfm6CN2PiY-NA3Z7y5S_RUq/w400-h398/Bindi.jpg" width="400" /></a></div>Crispy, salty, tart, slightly sweet -- what more could you ask?<br /><br /><span><br /><span style="font-size: large;"><b>Italian Stacks<br /></b></span></span>Individual Eggplant Parmesans or or less.<p>1 small oval or round eggplant per person<br />Jar Pasta Sauce<br />Fresh Tomatoes<br />1 Onion, sliced thin<br />Panko bread crumbs<br />Grated Parmesan<br />Shredded Cheese<br /><br />Slice the eggplants into 1/2" to 3/4" thick rounds, keeping track of which rounds make up each whole eggplant. Broil the rounds for 5-6 minutes per side -- enough to get them turning brown, but not soft.<br /><br />Stack the rounds from one eggplant, layering slices of tomato, onion, panko, parmesan and pasta sauce in whatever way you choose. Top with more pasta sauce and shredded cheese. Repeat with the other eggplants. Bake the assembled stacks for about 30 minutes at 400F to warm everything through and melt the cheeses. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNuLrlN3ixWUii6ykONdtEvZNd6eMHA8MF2a0heohi7E_Lztv3aIQnz0Deg5zWU-Mb_8lcyaAbaCP5ZnsxO5C1zumfeq7OtzMhPh_o7d0TNQdrKddwG7d98FXVfnYV96OUpUHdULubvNHr65UzGxRkJa0AJp0zz0YsTj1B0S-JrZjkVf6V9uoPwexG/s523/stacks2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="523" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNuLrlN3ixWUii6ykONdtEvZNd6eMHA8MF2a0heohi7E_Lztv3aIQnz0Deg5zWU-Mb_8lcyaAbaCP5ZnsxO5C1zumfeq7OtzMhPh_o7d0TNQdrKddwG7d98FXVfnYV96OUpUHdULubvNHr65UzGxRkJa0AJp0zz0YsTj1B0S-JrZjkVf6V9uoPwexG/w400-h383/stacks2.jpg" width="400" /></a><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3WM6y2-ZcLDsGJY6uVP1I0Brt4TVtS6xx3VpeX6O9SVCXpqf9yr9SNMoxGWayc60pH6NkoagTZNU1Hi9uelpSLKKMm3ccSkrjdtFS9xRcgoXK8Dv-VvGy-y0RNpytnEfh0aGmcU3Byfs5rU-WQJi8DheVyYrPCn-ZSKk27RqNnAxppwaGJsfmTXty/s515/stacks1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="508" data-original-width="515" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3WM6y2-ZcLDsGJY6uVP1I0Brt4TVtS6xx3VpeX6O9SVCXpqf9yr9SNMoxGWayc60pH6NkoagTZNU1Hi9uelpSLKKMm3ccSkrjdtFS9xRcgoXK8Dv-VvGy-y0RNpytnEfh0aGmcU3Byfs5rU-WQJi8DheVyYrPCn-ZSKk27RqNnAxppwaGJsfmTXty/w400-h395/stacks1.jpg" width="400" /></a></div><br />If your stacks are small, a nice salad will round out the meal.<br /><br /><br /><b><span style="font-size: x-large;">Vegan Cioppino<br /></span></b>Normally a wine-laced seafood stew, this version uses meaty Crimini and/or Oyster mushrooms plus chickpeas in place of marine protein. Plenty tasty no matter what! The original FoK recipe has you using salty commercial vegetable broth -- I used water plus my Scarborough Fayre herb blend I've written about recently.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgubVPHoy7eDCE3YL8fpyC-eEu2G-aa1RcuAui7U9yy_wHXfvEQJLFTUxp1sX3ipIRj4thN7bvVmtHywcS5_sm3lk6zej3BIwUUDgLgPhS8iXPAgd4GD7Mqm97kL1Cw-uln2-dRg_2dOk2HRS9izfg-AKlphozybaQRYNqzt4PwQ4gi3XKawVseNpZW/s529/Chio2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="495" data-original-width="529" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgubVPHoy7eDCE3YL8fpyC-eEu2G-aa1RcuAui7U9yy_wHXfvEQJLFTUxp1sX3ipIRj4thN7bvVmtHywcS5_sm3lk6zej3BIwUUDgLgPhS8iXPAgd4GD7Mqm97kL1Cw-uln2-dRg_2dOk2HRS9izfg-AKlphozybaQRYNqzt4PwQ4gi3XKawVseNpZW/w400-h374/Chio2.jpg" width="400" /></a></div><br />1 lb sliced/chopped Mushrooms<br />1 cup chopped Onion<br />1 cup chopped Celery <br />1 cup Water + 1 Tbsp Scarborough Fayre -- shake well to mix<br />2 cup halved Cherry Tomatoes<br />1 bulb fresh Fennel, thinly sliced<br />6 cloves Garlic<br />1 Tbsp reduced-sodium Old Bay<span style="font-size: xx-small;">tm</span> Seasoning<br />3 cans (45 oz) no-sodium-added Chickpeas with liquid<br />1 can no-sodium-added Fire Roasted Diced Tomatoes<br />1 Tbsp Lemon Juice<br />Optional: wedges of lemon, toast to mop up the juice, black pepper to taste<br /><br />Saute the mushrooms in a large skillet, hot and fast, so they don't shrink before browning. Reserve.<br /><br />In your soup pot, saute the onion, celery, garlic and fennel, adding the "broth" a little at a time to prevent sticking. Add the chickpeas and diced tomatoes, along with the Old Bay. Simmer the flavors together for 10-15 minutes, then add cherry tomatoes. Continue simmering until the tomatoes start to lose their shape. Add the mushrooms and lemon juice and cook another couple minutes to warm them through.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgYYoV8DF4Nd72aa3H8je5jGFwtRFPDsTcocKO9feBApz4A6N2sI0yftrd2K_S7S-O98FoNEMW6ytz9czfaWVFIfSWKoeqHqYdzASw3Zh6sMLCqduh_fQr0abSKIc1aN7hmc8JbPnTOOBGBQ8IzKMexZQIhD4717ASr2lT4eMWvf1uN5oH-OgCYRVS/s524/Chio1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="524" data-original-width="500" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgYYoV8DF4Nd72aa3H8je5jGFwtRFPDsTcocKO9feBApz4A6N2sI0yftrd2K_S7S-O98FoNEMW6ytz9czfaWVFIfSWKoeqHqYdzASw3Zh6sMLCqduh_fQr0abSKIc1aN7hmc8JbPnTOOBGBQ8IzKMexZQIhD4717ASr2lT4eMWvf1uN5oH-OgCYRVS/w381-h400/Chio1.jpg" width="381" /></a></div><div>Of course, if you're not vegan/vegetarian, you can always add fish, shrimp, scallops and/or clams.<br /><br />Cioppino is a dish invented in the 1800s in San Francisco by Italian immigrant fishermen. At the end of the day, the unlucky fishermen would visit their more successful comrades, carrying a bowl or bucket, asking them to 'chip in' a bit of seafood to take home. Knowing of course that tomorrow the luck may change and a small shared catch was better than none. The fishermen's wives then turned the 'chip-in' catch into some variant of the regional seafood soups/stews from the Old Country. Over time the recipe became somewhat standardized into what we know as Cioppino today.</div>Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.com0tag:blogger.com,1999:blog-3881407592155190379.post-23387851750509986682022-11-25T09:50:00.000-05:002022-11-25T09:50:11.414-05:00Classic Apple Pie, Walnut Lentil Loaf, and Apple-Sweet Potato Side<p><span style="font-family: georgia;"> I never seem to get Holiday dishes published for you in time... This year at least I've got them out so you can make them for Christmas...<br /><br /><b><span style="font-size: x-large;">Rustic Old-Fashioned Apple Pie<br /></span></b>I hadn't made an apple pie in decades! And never on this deep dish. It's about time -- right? I love this recipe for several reasons, not the least of which is you don't have to peel all those apples!<br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCCn2UJp5QYhwDUFCDbj40B7Uk_O2co2Z_Xqysq237Rr57d-wwi43C0h0Il-iVNMCGKCxrjzr46Dx8swQ2kN6oinTU1lGt3dyJDhp9GYlHLDKSTPFuu8uYdN8UOSlyUMEl9FQ9bn0m51dPt_97k6bqFHUshA2SubgLSKdfHcq4yVkbQmgxBaYcjkj/s526/pie1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="526" data-original-width="497" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCCn2UJp5QYhwDUFCDbj40B7Uk_O2co2Z_Xqysq237Rr57d-wwi43C0h0Il-iVNMCGKCxrjzr46Dx8swQ2kN6oinTU1lGt3dyJDhp9GYlHLDKSTPFuu8uYdN8UOSlyUMEl9FQ9bn0m51dPt_97k6bqFHUshA2SubgLSKdfHcq4yVkbQmgxBaYcjkj/w378-h400/pie1.jpg" width="378" /></span></a></div><p></p><span style="font-family: georgia;">2 crusts – make your own or use pre-made, pre-rolled from a package<br />8 cups thinly-sliced, unpeeled apples (6 to 8 depending on size and how thin you slice<br /> I used 2 each of 4 different varieties of apple<br />⅓ cup AP flour<br />⅓ cup Sugar<br />1 Tbsp Apple Cider Vinegar<br />1 tsp Cinnamon<br />½ tsp Salt<br />½ tsp Nutmeg<br />½ tsp Ginger<br />½ tsp Allspice<br />1 Egg, beaten<br /><br />Preheat oven to 425F. In a large bowl, toss together the sliced apples, flour, sugar and spices until everything is well coated. I mixed all the spices together with the sugar and flour before adding it to the bowl.<br /><br />Roll out one crust to 11-12' diameter, fit your 9" deep-dish baking dish, leave it overhanging to crimp with the top. Fill with the tossed apples. You want a nice big mound well above the top of the crust. Now roll out the second crust, drape it over the top and crimp with the bottom crust all around the edge. <br /><br />Use a knife to cut some slits in the top to let the steam escape. Brush the entire top with beaten egg, then sprinkle with a bit more sugar just because you can...<br /><br />Bake at 425F for 15 minutes, then turn the oven down to 375F and bake 45-50 minutes more. Cool for an hour before serving to allow the filling to set properly.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiax3NPCEGB6zEXTA3wg6bBp79abnl5onkS_ccttLUM8N-Pa8KZyEB3QrVS5HTplxRSeWvHHOawwaRBQEZyaOhyTrzlL4kX_aeh2L_pNwEpoDhURuCLDVgXQdK0PNOLE9c1RHd15PlmWI89issmmP1i8a07YSA8AfDW6O_Z5UecoBtEwJdfQew1FLl1/s624/Pie3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="419" data-original-width="624" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiax3NPCEGB6zEXTA3wg6bBp79abnl5onkS_ccttLUM8N-Pa8KZyEB3QrVS5HTplxRSeWvHHOawwaRBQEZyaOhyTrzlL4kX_aeh2L_pNwEpoDhURuCLDVgXQdK0PNOLE9c1RHd15PlmWI89issmmP1i8a07YSA8AfDW6O_Z5UecoBtEwJdfQew1FLl1/w400-h269/Pie3.jpg" width="400" /></span></a></div><span style="font-family: georgia;"><br />A la Mode -- my favorite way to serve hot apple pie!<br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwW3ya9cpOaw2eF0P0PJC3F5dVzYHqBWtP1wepMAy0FyR1Z-lKMKI0nGEv1aN1lKuphQlITbsIniVfYb4kKK02lZ7FRYvOm15ccosfNHLYmfET260wH1aUwQDDq21s1uayLLkXb7oe8v3VFpyh3EiRDjaJUhoDdgCQpqAbGJ_LZ890rt7TmG8jpu6w/s518/Pie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><br /><img border="0" data-original-height="505" data-original-width="518" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwW3ya9cpOaw2eF0P0PJC3F5dVzYHqBWtP1wepMAy0FyR1Z-lKMKI0nGEv1aN1lKuphQlITbsIniVfYb4kKK02lZ7FRYvOm15ccosfNHLYmfET260wH1aUwQDDq21s1uayLLkXb7oe8v3VFpyh3EiRDjaJUhoDdgCQpqAbGJ_LZ890rt7TmG8jpu6w/w400-h390/Pie2.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><br /></span></div><p></p><p><span style="font-family: georgia;"><b><span style="font-size: x-large;">Walnut Lentil Loaf<br /></span></b>This is Sally's "instead of turkey" Holiday main dish. Very flavor-full any time of year actually. You don't miss meat in this noMeatloaf!! Try adding 1/3 cup of salsa to the mixture as well as the top for added flavor. The loaf slices much nicer (for sandwiches) when cooled completely.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZI0Mn8RLIDXjZ7sBvOT713tuH6bwGti7LFotiXkRO1SwODZZSCAf4IxG8BxGYZBSnf-4H_mvKqccMmcsYpsI14iAsMP7QAy6_1GHhKkoBg0CjNlSOcyFG_tRcO4urmFWOdvhx-j5C2VAF8wevxoC8bbFagnnZn-lAiHvk3g2eDgg2p1lGdunO2_5/s551/loaf3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="475" data-original-width="551" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZI0Mn8RLIDXjZ7sBvOT713tuH6bwGti7LFotiXkRO1SwODZZSCAf4IxG8BxGYZBSnf-4H_mvKqccMmcsYpsI14iAsMP7QAy6_1GHhKkoBg0CjNlSOcyFG_tRcO4urmFWOdvhx-j5C2VAF8wevxoC8bbFagnnZn-lAiHvk3g2eDgg2p1lGdunO2_5/w400-h345/loaf3.jpg" width="400" /></span></a></div><p></p><span style="font-family: georgia;">1-1/2 cup Walnuts<br />1 cup dry Lentils<br />2 cups Veggie Broth, or water plus herbs like my Scarborough Fayre blend<br />2 cups diced Sweet Onion<br />1 cup diced Celery<br />1/2 cup diced Carrot<br />3 cloves Garlic<br />1 packet Taco Seasoning mix<br />Black Pepper to taste<br />1-1/4 cup Breadcrumbs<br />1/2 cup Salsa for the topping<br />1 Egg, or a “flax egg” for vegans – 1 tbsp flax meal in 2 tbsp water<br /><br />Pulse the walnuts into coarse meal using a food processor. You can also make the meal 'old school' style with a mortar and pestle. Reserve.<br /><br />Cook the lentils al dente, in the broth. Reserve, mashing 'some' of the lentils to help bind things.<br /><br />Saute the mirepoix – the onion, celery and carrot – and garlic until tender. Add the cooked lentils and spices and toss together. Transfer to a mixing bowl. Add breadcrumbs and walnut meal, and combine thoroughly using your Mark I mixer (hands).Add more breadcrumbs if the mixture is too wet.<br /><br />Press the mixture into a sprayed or parchment-lined 5x9 loaf pan. Smooth the top and spread the salsa overall.<br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoyVjth0-Udl7gUKrebk_qprib4VXNwXhoDQ_6N7yU_RrbgE77aiWszUQlvSQx5wxWlOZD6TRev_o7Lg9_9iqpI2XaVX6QW5p5pToU5MpEwLK50gCW3SyU7Bkcpj80FAs6XubOEbway51wL4mNqhxy0laBUwijcg1TXhnmcc-J72aVWoC8FNsa5qhN/s672/loaf1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="389" data-original-width="672" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoyVjth0-Udl7gUKrebk_qprib4VXNwXhoDQ_6N7yU_RrbgE77aiWszUQlvSQx5wxWlOZD6TRev_o7Lg9_9iqpI2XaVX6QW5p5pToU5MpEwLK50gCW3SyU7Bkcpj80FAs6XubOEbway51wL4mNqhxy0laBUwijcg1TXhnmcc-J72aVWoC8FNsa5qhN/w400-h231/loaf1.jpg" width="400" /></span></a></div><div><span style="font-family: georgia;"><br />Bake at 350F for 50-60 minutes until the top is browned and the edges are starting to dry. Rest at least 15 minutes before slicing and serving.<br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis1NJn0DXT3Ga9uhS5YZ6s4cZ4WWrdJsSzGfVqwiF5oRUdxoWsl-HmpCiP2kM5n_38pgPfjODkqNCTePOm5zuTNz8S6MdVS0TWhVTdRXjE8ovOh4J-Bomr-luhbm6Shz9EyXevOWfbEFkXrUwowTN7-DtKqYyIvk5Ekro_pF810aA9voPjprg3AQDo/s593/loaf2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="441" data-original-width="593" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis1NJn0DXT3Ga9uhS5YZ6s4cZ4WWrdJsSzGfVqwiF5oRUdxoWsl-HmpCiP2kM5n_38pgPfjODkqNCTePOm5zuTNz8S6MdVS0TWhVTdRXjE8ovOh4J-Bomr-luhbm6Shz9EyXevOWfbEFkXrUwowTN7-DtKqYyIvk5Ekro_pF810aA9voPjprg3AQDo/w400-h297/loaf2.jpg" width="400" /></span></a></div><p><span style="font-family: georgia;"><b><span style="font-size: x-large;">Apples & Sweet Potatoes</span><br /></b>N0t sure where I got this, but I've been making it for years. Apples, sweet potatoes, brown sugar, orange -- what's not to like?</span></p><span style="font-family: georgia;">4-6 Yams, peeled and cubed or sliced<br />Apples – peeled, cored, sliced into rings<br />1/4 cup OJ concentrate, thawed and thinned with 2 Tbsp water<br />1 thumb fresh Ginger, minced<br />1/2 tsp nutmeg<br />1/2 tsp cardamon seeds<br /><br />You want enough slices/rings to make two layers of each in your casserole dish. Now in a small bowl, mix together:</span><p style="margin-bottom: 0in;"><span style="font-family: georgia;"><span style="color: black;">¼ cup Brown Sugar<br />1-2 tsp Cinnamon<br />1-2 tsp ground Ginger<br /></span><br /></span><span style="font-family: georgia;">Preheat oven to 350F.</span></p><p style="margin-bottom: 0in;"><span style="color: black; font-family: georgia;">Microwave the sweet potatoes a few minutes until tender but firm and let them cool. Grease the casserole dish. Lay down a layer of sweet potato and top with some sugar mixture and some grated ginger. Add a layer of apples and more sugar mix & ginger. Repeat layers until you run out of apples or sweet potatoes. Pour the OJ over and top with the last of the sugar/spice mix. Bake 30 mins, and serve.<br /><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgygZVwG-zMkgNVC9a80itXLN6tgxHnMtpoTdwPhKTCYeymXvpiTnqI009KRI2ImB-NtwiMexFpXp5HxxjR_XBscxYJjtZVNDDuoHfeHKzteQhyXPijSFLr_OR1ajtllrzMX4dnGrrMyaC5h-Yav_ZOymuOoDIaKVNuyQPhZ0SoRv-3FXOHZpsh_jhf/s546/Yams.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="479" data-original-width="546" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgygZVwG-zMkgNVC9a80itXLN6tgxHnMtpoTdwPhKTCYeymXvpiTnqI009KRI2ImB-NtwiMexFpXp5HxxjR_XBscxYJjtZVNDDuoHfeHKzteQhyXPijSFLr_OR1ajtllrzMX4dnGrrMyaC5h-Yav_ZOymuOoDIaKVNuyQPhZ0SoRv-3FXOHZpsh_jhf/s320/Yams.jpg" width="320" /></span></a></div></div><div><span style="font-family: georgia;"><br />You can also do this with thin slices of butternut squash!</span></div>Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.com0tag:blogger.com,1999:blog-3881407592155190379.post-31665029756443584072022-11-21T12:48:00.004-05:002022-11-21T12:48:55.776-05:00Thanksgiving Special<p><span style="color: #222222;"><span style="font-family: georgia; font-size: x-large;"><b>Red Cooked Turkey Breast</b></span></span></p><p style="margin-bottom: 0in;"><span style="font-family: georgia;">I'm not a big fan of poultry or fish skin, whether golden brown and crispy or not. I do love poultry white meat, but not dark meat except as an ingredient in a casserole or similar dish. </span></p><p style="margin-bottom: 0in;"><span style="font-family: georgia;">Sally always thought turkey white meat was dry -- until I made this recipe for her a couple years ago when she still at meat. I got the recipe from Martin Yan, of <i>Yan Can Cook</i>, decades ago. I think it was in his first or second cookbook. <br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjpasAkszb_s1oUpo_MutAkpNu35vk9wq-2mF3CXfIpNdTpvJ8iutvkTUSv0Py-TC_j2bfdHIkMbs6ESyM2ZnGcq745_rFw4d0EVDfqKrVcbTGw7uFDYOhKXrdsmF8pd56qTx4VwQxP5n0_kq84hMyiMUBagJtaMNPnVPEWHPX47hU77RP7TOi7_loT" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="300" data-original-width="400" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjpasAkszb_s1oUpo_MutAkpNu35vk9wq-2mF3CXfIpNdTpvJ8iutvkTUSv0Py-TC_j2bfdHIkMbs6ESyM2ZnGcq745_rFw4d0EVDfqKrVcbTGw7uFDYOhKXrdsmF8pd56qTx4VwQxP5n0_kq84hMyiMUBagJtaMNPnVPEWHPX47hU77RP7TOi7_loT=w400-h300" width="400" /></a></span></div><p></p><p style="margin-bottom: 0in;"><span style="font-family: georgia;">This is the most perfectly simple way to cook turkey you've ever seen. Martin called it "red cooking", but it's really a form of poaching. The technique also works for a whole chicken, small whole turkey, or 5-10 lb bags of poultry parts like wings, thighs, etc. </span></p><p style="margin-bottom: 0in;"><span style="font-family: georgia;">All sorts of courtbouillons (fancy name for "poaching liquids") can be used too, if the Asian theme doesn't appeal to you, such as citrus-infused water, wine/water, fruit juice/wine etc.</span><span style="font-family: georgia;"><br /></span><span style="font-family: georgia;">However, for the first time I suggest you try Martin's version. It's not salty, or heavy soy sauce flavored, or perfumed with anise. But your guests will go "Wow... that's great!"</span></p><p style="margin-bottom: 0in;"><span style="font-family: georgia;">Thawed Turkey Breast<br /></span><span style="font-family: georgia;">Soy Sauce<br /></span><span style="font-family: georgia;">Water<br /></span><span style="font-family: georgia;">1 whole Star Anise</span></p><p style="margin-bottom: 0in;"><span style="font-family: georgia;">Put the breast in a LARGE pot. Cover by an inch, with a mixture of half soy sauce and half water. Remove the meat. Add a single whole star anise pod. Bring the liquid to a hard rolling boil. Put the meat back in the pot. Return to a hard rolling boil. Put the lid on, turn the fire off, and walk away for two hours. Yes two hours!</span></p><p style="margin-bottom: 0in;"><span style="font-family: georgia;">Don't peek, don't stir. Leave it alone! For two hours.</span></p><p style="margin-bottom: 0in;"><span style="font-family: georgia;">At the end of the time you will have the most flavor-filled, moist and juicy turkey breast you have ever experienced.</span><span style="font-family: georgia;"><br /></span></p><p style="margin-bottom: 0in;"><span style="font-family: georgia;">The meat draws the heat out of the liquid, the pot and the stove top and carries flavor all the way to the bone. After 2 hours it's still hot enough you don't want your hands in it, so be careful when you remove the breast with forks or tongs. If you want it browned, use your broiler for 10-15 minutes. </span></p><p style="margin-bottom: 0in;"><span style="font-family: georgia;">After a 10-15 minute rest, slice the breast and serve -- be prepared for rave reviews.</span><span style="font-family: georgia;"><br /></span><span style="font-family: georgia;"><br /></span></p><p style="margin-bottom: 0in;"><span style="font-family: georgia;">Tip: Buy your soy sauce at an Asian market, you'll get a better product for a lot less money. I got a gallon jug of mushroom-infused soy sauce for less than the price of a quart at the megamart. That jug will last at least 2 years.</span></p>Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.com0tag:blogger.com,1999:blog-3881407592155190379.post-65512469564816274322022-11-20T10:27:00.000-05:002022-11-20T10:27:54.281-05:00Lentil-Quinoa-Butternut Soup, Posole Verde, Barm Brack, Pajeon w/Shrimp & Veg<p><span style="font-size: x-large;"><b> Lentil-Quinoa-Butternut Soup</b><br /></span>An interesting variant which has little of the usual butternut character.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5ftc_kJMKJv7rWjT-C7lkeFycGCd3hH0D0kXsbc9WOS7atfQd8_S__cg7oaevsLdQaL3FtQLIurBVSyLlfOSuOhXWwi5oGMJZ1n2vFpqZh4-wXA94C90DEW78A06JOpLTrAi7J-OxRrpvSPrHjRG9JikFNJG7HyreZZNeyQuvAjES9uq6qkIuaX-/s564/Soup!.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="464" data-original-width="564" height="329" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5ftc_kJMKJv7rWjT-C7lkeFycGCd3hH0D0kXsbc9WOS7atfQd8_S__cg7oaevsLdQaL3FtQLIurBVSyLlfOSuOhXWwi5oGMJZ1n2vFpqZh4-wXA94C90DEW78A06JOpLTrAi7J-OxRrpvSPrHjRG9JikFNJG7HyreZZNeyQuvAjES9uq6qkIuaX-/w400-h329/Soup!.jpg" width="400" /></a></div><br />1 medium Butternut Squash Neck -- save the seed ball for another dish<br />1 large Onion, diced<br />2 cups of cooked 50/50 Quinoa/Lentils<br />1 firm ripe tomato, diced<br />1 Tbsp Scarborough Fayre spice blend. Or Z'Atar if you don't make my Scarborough Fayre<br />1-3 Tbsp Balsamic Vinegar to finish<br /><div><br />Combine 1 cup dry lentils and 1 cup dry quinoa in water and simmer until tender. Drain, cool, and reserve. If you're like me, you made a large batch of lentils & quinoa using your rice cooker earlier in the week and have leftovers in the fridge which you use here...</div><div><br />Peel and grate the squash. Saute the onion, then add the squash and about 6 cups of water. Cook on medium heat for about 30 minutes, then puree in your blender or with stick blender. <br />Back in the pot, add the quinoa/lentil mixture and the spice blend and stir to combine. Simmer for about 20 more minute, and add the diced tomato in the last ten minutes or so. Stir in a couple tablespoons of balsamic vinegar if you feel it needs a bit of acidic 'kick'. <br /><br /><span style="font-size: x-large;"><b>Posole Verde</b><br /></span>Sally's away for a week, so I can make one of my favorite Mexican dishes. She just doesn't care for the taste of Posole or Chile Verde -- made with green chiles, tomatillos, hominy, onion, and spices. That's OK. All the more for me! Making a big batch for a couple different applications in the week.<br /><br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK1GNqhYCDBid212gAqeWCLQiUC1gVKnDl3zcVV0b2mRPey6OsbwPgsylMDXRTPqua2U152ZQ8OJRRnk1KriVs4JzWPPiX9i-gyLEvXr8AurjnH1Kf6CV1bme7lSz-xE_kGiiJ_mP_SvvoCSZBuut3sE_M_8PC_u57BZ-bD_hf_Pmvbt1ztcI4bZmj/s545/verde1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="545" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK1GNqhYCDBid212gAqeWCLQiUC1gVKnDl3zcVV0b2mRPey6OsbwPgsylMDXRTPqua2U152ZQ8OJRRnk1KriVs4JzWPPiX9i-gyLEvXr8AurjnH1Kf6CV1bme7lSz-xE_kGiiJ_mP_SvvoCSZBuut3sE_M_8PC_u57BZ-bD_hf_Pmvbt1ztcI4bZmj/w353-h400/verde1.jpg" width="353" /></a><br />1 large Onion, diced<br />1 15 oz can White or Yellow Hominy<br />1 lb Pork for stew cubed or chopped into 1/2" pieces<br />Cumin to taste<br />Oregano to taste<br />3-4 cloves Garlic <br />2-3 Green Chiles, diced -- Poblano, Anaheim, New Mexico... hotter if you like<br />8-10 Tomatillos, peeled and chopped -- no substitute. These are NOT green tomatoes -- completely different taste. Use a 15-24 oz can of tomatillos if you must.<br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7aDgep-z70rGNxEscEmn5jBb73ofpag5qASBo0u4WXSOLNv_X9dzgmBNgE-y5FzG6Y2U4FFBVoVyS-yILrMFc0cPbrkfvSknyY_LTL2_1XaD-ggJBwt5J3y1u-jJka_jKdvTen8HEbvTNgeBI2zfsJdzCh-sTR8mfE5WdUEVw-DViYbpBz4kuO2x8/s530/verde3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="493" data-original-width="530" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7aDgep-z70rGNxEscEmn5jBb73ofpag5qASBo0u4WXSOLNv_X9dzgmBNgE-y5FzG6Y2U4FFBVoVyS-yILrMFc0cPbrkfvSknyY_LTL2_1XaD-ggJBwt5J3y1u-jJka_jKdvTen8HEbvTNgeBI2zfsJdzCh-sTR8mfE5WdUEVw-DViYbpBz4kuO2x8/w400-h373/verde3.jpg" width="400" /></a><br />Simmer everything together for 30-45 minutes until the tomatillos are soft and tender. Then serve in a bowl with tortilla chips on the side.<br /><br />In addition to bowls of deliciousness, I also made:<br /><br /><span style="font-size: medium;"><b>Posole Nachos<br /></b></span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bxt5bGakrsE0zt9OjkJCC3RJUBaNc8rIner3Uj6KMrBAuVaCF-wJgjiAk0z0Ih777bCBMOmK4NIJcr85FVQ7ADcJ2MfjVkQO6CGutjQhReHjQs1zXh-F9PIeTRXo57BuWacbVvIY2f43LPslBJyXQG5Yf6GC5UTkhhDJj6qtrman4Keg_HJPViFW/s702/verde2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="373" data-original-width="702" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bxt5bGakrsE0zt9OjkJCC3RJUBaNc8rIner3Uj6KMrBAuVaCF-wJgjiAk0z0Ih777bCBMOmK4NIJcr85FVQ7ADcJ2MfjVkQO6CGutjQhReHjQs1zXh-F9PIeTRXo57BuWacbVvIY2f43LPslBJyXQG5Yf6GC5UTkhhDJj6qtrman4Keg_HJPViFW/w400-h213/verde2.jpg" width="400" /></a><br />and<br /><br /><span style="font-size: medium;"><b>Posole Stuffed Cornbread<br /></b></span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVryCPxS8adHXYfqvZZKuBeezHYBklt2jsNgqyHnVO2u62srq6jvAszQKg872imf53-cPtkc5v0UH19oI6JY9_j4USv7IhlOjwJhhuv-ut1IDGAAyXwqlLNisZhWz0LhodAqc31T7WGMZdT82EBer1FbNBgKVY9uYDUNRHXY9NSg5N9S5cUGahbK0I/s515/verde5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="515" data-original-width="508" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVryCPxS8adHXYfqvZZKuBeezHYBklt2jsNgqyHnVO2u62srq6jvAszQKg872imf53-cPtkc5v0UH19oI6JY9_j4USv7IhlOjwJhhuv-ut1IDGAAyXwqlLNisZhWz0LhodAqc31T7WGMZdT82EBer1FbNBgKVY9uYDUNRHXY9NSg5N9S5cUGahbK0I/w395-h400/verde5.jpg" width="395" /></a><br /><br /><b><span style="font-size: x-large;">Barm Brack<br /></span></b>Versions of this fruit bread/cake exist across the UK from western Ireland to the eastern Dales, north and south, Nothing like American Fruitcake!! <div class="separator" style="clear: both; text-align: left;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhILdw17rRlEnxZcSUdPqZMx66mgNJGVYVY1ynOxaoAfosWNoQe77s2CwoOe0Sj35rysz8NvoovgjJpktDcCIe3-hPFI1xLK761_OBrRUnXGE8V90t2zoq42vJCmrYocOfsvkW7lS9p3Srjg8QcSEbEoOl3rKgDweO1i6ZYbiB05lfXctskcIzlnlxq/s620/Barm5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="422" data-original-width="620" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhILdw17rRlEnxZcSUdPqZMx66mgNJGVYVY1ynOxaoAfosWNoQe77s2CwoOe0Sj35rysz8NvoovgjJpktDcCIe3-hPFI1xLK761_OBrRUnXGE8V90t2zoq42vJCmrYocOfsvkW7lS9p3Srjg8QcSEbEoOl3rKgDweO1i6ZYbiB05lfXctskcIzlnlxq/w400-h272/Barm5.jpg" width="400" /></a></div>This version comes from the Yorkshire Dales, and has no yeast -- so it's more dense -- a cake rather than a bread. <br /><br />This is a "waste nothing" recipe. 'Barm' is the name for the heavily yeasted<span style="font-family: georgia;"> dregs of the ale brewing process. But in the Irish Gaelic <i lang="ga" style="background-color: white; color: #202122;">bairín breac</i><span lang="ga" style="background-color: white; color: #202122;"> also means "spotted loaf". Good eats any way you name it.<br /><br />3 cups mixed Dried Fruit -- raisins, sultanas, currents, candied ginger, dates etc.<br />1/3 cup Candied Orange or Mixed Peel<br />1-1/2 cups strong Tea -- Yorkshire brand or other black tea<br />2 Tbsp softened Butter<br />1/3 cup Dark Brown Sugar<br />1/2 beaten Egg (about 1/8 cup)<br />1/3 cup AP Flour<br />1/4 cup Almond Flour or ground almonds<br />1/2 tsp Baking Powder<br />1/2 Tbsp Black Treacle or Molasses<br />1 oz shot of Whiskey, brandy, etc.<br />1/4 tsp ground Nutmeg<br />1/2 tsp Lemon Juice<br /><br />Soak the fruit in the tea 8 hours or overnight. Drain and reserve.<br /><br />Cream together the butter and sugar, then add the egg, treacle, nutmeg and lemon juice. Fold in the AP and almond flour. Lastly fold in the fruit. It looks almost impossible to cram that much fruit in that little batter -- but it will fit!<br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaL01d1NkBsfkdbcKG6mklb0QbcjLu8gJuKLV3Rx8PSnIQ6OWQL0Y3dSIsW5yD6lD_ZKnAvdQ8YRObrEtol0sKx_UroKbAewYusysdulYBENJbs_DWWKwBoCqB-bTxq__kje4-A9QDXyugHPyDHUk33Nsn9L9Sr6NEmAdG8u6pDPMXWBYDSeTS0ZCB/s540/Barm3.jpg" imageanchor="1" style="font-family: Georgia; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="540" data-original-width="484" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaL01d1NkBsfkdbcKG6mklb0QbcjLu8gJuKLV3Rx8PSnIQ6OWQL0Y3dSIsW5yD6lD_ZKnAvdQ8YRObrEtol0sKx_UroKbAewYusysdulYBENJbs_DWWKwBoCqB-bTxq__kje4-A9QDXyugHPyDHUk33Nsn9L9Sr6NEmAdG8u6pDPMXWBYDSeTS0ZCB/w359-h400/Barm3.jpg" width="359" /></a><br /><br />Spray or grease a 6" baking tin. Or use whatever you've got. An 8" dish is too big and the cake will be too thin. Spread the fruited batter in the tin.<br /><br />Bake at 350F for about 1-1/2 hours until a toothpick comes out clean. Cool before removing from the tin.<br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCPoKCNaqjjuTKPws9o1MKJ8hzD2BR4dL0G7xz_1J2agK54UjUBiWnHaa1XBH9MEaae7eQPR9rTYPoB5iGyQT3hZytV9_GgS2ajEy-u_Km40MKZGaFUEaOzLG3Xndxxc_ULqya2q0qtD-zX3YmyNFobLTbtXT1Mw4ZjJ6JiLVehkoHPT8fCclNaie/s532/Barm2.jpg" imageanchor="1" style="font-family: Georgia; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="492" data-original-width="532" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCPoKCNaqjjuTKPws9o1MKJ8hzD2BR4dL0G7xz_1J2agK54UjUBiWnHaa1XBH9MEaae7eQPR9rTYPoB5iGyQT3hZytV9_GgS2ajEy-u_Km40MKZGaFUEaOzLG3Xndxxc_ULqya2q0qtD-zX3YmyNFobLTbtXT1Mw4ZjJ6JiLVehkoHPT8fCclNaie/w400-h370/Barm2.jpg" width="400" /></a><br /><br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGJ89wgCKMf8knNTy42uoguNd0QlY_0IcqbZ26_kYcB3U--yjf_jdfUyiTckKWUJTQTtHHpCoeUsDHWw0Hbrafh0DUIIn51EKAeL_TOXLqf_TXjsP0i_5KX2MAwEUGEXPSiEZLxRruX7SHKIal_YtgO9gOgqKu4ghqcVOuN6TgC3zS03l16BN89PP/s513/Barm1.jpg" imageanchor="1" style="font-family: Georgia; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="513" data-original-width="510" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGJ89wgCKMf8knNTy42uoguNd0QlY_0IcqbZ26_kYcB3U--yjf_jdfUyiTckKWUJTQTtHHpCoeUsDHWw0Hbrafh0DUIIn51EKAeL_TOXLqf_TXjsP0i_5KX2MAwEUGEXPSiEZLxRruX7SHKIal_YtgO9gOgqKu4ghqcVOuN6TgC3zS03l16BN89PP/w398-h400/Barm1.jpg" width="398" /></a><br /><br />Traditionally served with a slice of Wensleydale cheese, but a nice sharp cheddar from anywhere is a good second choice. <br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDHQ5bU6ZlzsEG8I6En_fK9kjn9M-9mJk3SyxjecyyRpJvgVobuUwK6N6_WukdTbqC88j8zMBt5pUO41XDzGX_Wzv_NgFZeCEv6vXDWqTwMCYDKsrtq5i6EBjDL3Tc9Imc2Ef-ocARTInpSSfblsfIp-RiHIc6_rZKMTZkqmvUMChoCq8TglWUV63r/s569/Barm4.jpg" imageanchor="1" style="font-family: Georgia; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="460" data-original-width="569" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDHQ5bU6ZlzsEG8I6En_fK9kjn9M-9mJk3SyxjecyyRpJvgVobuUwK6N6_WukdTbqC88j8zMBt5pUO41XDzGX_Wzv_NgFZeCEv6vXDWqTwMCYDKsrtq5i6EBjDL3Tc9Imc2Ef-ocARTInpSSfblsfIp-RiHIc6_rZKMTZkqmvUMChoCq8TglWUV63r/w400-h324/Barm4.jpg" width="400" /></a><br /></span></span><span style="font-family: georgia;"><span lang="ga" style="background-color: white; color: #202122;"><br /><b><span style="font-size: x-large;">Shrimp & Veg Pajeon<br /></span></b>This stuffed Korean rice flour pancake is a good way to use up dribs and drabs of veggies that are lurking in your fridge. <br /><br /><i>Basic Pancake Batter<br /></i>1 cup Rice Flour or a blend of rice and other flours<br />2 Tbsp Corn or Potato Starch<br />1/4 tsp Sugar<br />1/2 tsp Salt<br />1 clove Garlic, minced<br />1 Egg, beaten<br />1 cup Sparkling Water of some kind -- Seltzer, Tonic, what-have you<br /><br /><i>Filling</i><br />2 cups of meats/veggies including, traditionally, sliced green onions -- I used 4 cut into 1" lengths. I also used thin sliced red bell pepper, 6 sliced shrimp, and a couple ounces of thin sliced Crimini mushrooms.<br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh71IEnsJCkIT-Qg-JFHWTYmHVL1YGoBjBiGBTTvyPlK98s0LHHmzoO1kROAaHR8S5EMIFK4gwSEYyFxfEQjC410iSRC24AIrFb6-oPlYS_U7cuO84zsruRuBwu2MAQcocXOePi1N4N_vTEmrDEhh8GynPHenNNJvl_CUfhF56CWpmAOWI-zHtfArMn/s539/Pajeon5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="485" data-original-width="539" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh71IEnsJCkIT-Qg-JFHWTYmHVL1YGoBjBiGBTTvyPlK98s0LHHmzoO1kROAaHR8S5EMIFK4gwSEYyFxfEQjC410iSRC24AIrFb6-oPlYS_U7cuO84zsruRuBwu2MAQcocXOePi1N4N_vTEmrDEhh8GynPHenNNJvl_CUfhF56CWpmAOWI-zHtfArMn/w400-h360/Pajeon5.jpg" width="400" /></a><br /><br />Assemble the batter ingredients and prep the filling ingredients.<br /><br />Mix together the dry batter ingredients. Make a well and add the garlic, beaten egg and slowly add the sparkling water. Fold to combine.<br /><br />Now fold in the filling ingredients until everything is coated.<br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFc0IpYnI8XAUnYiycs7sWCHqJPKGdHI6S-Fz2HvHd2qmU6YRUWkK7J1B6RTabsygKeILZuz07aXByHCQmMisa0aH9u850tyzukEX-R9Bw5xu6wtjvS3wWOiV1Jq6BTRAyNoVYNTL8DNoDcNfSTH_1ZukeEYwOUX7e3nrEpUfOa75N3SISVdlh9e4F/s527/Pajeon4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="527" data-original-width="496" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFc0IpYnI8XAUnYiycs7sWCHqJPKGdHI6S-Fz2HvHd2qmU6YRUWkK7J1B6RTabsygKeILZuz07aXByHCQmMisa0aH9u850tyzukEX-R9Bw5xu6wtjvS3wWOiV1Jq6BTRAyNoVYNTL8DNoDcNfSTH_1ZukeEYwOUX7e3nrEpUfOa75N3SISVdlh9e4F/w376-h400/Pajeon4.jpg" width="376" /></a><br />Heat a large skillet medium high, and add a couple Tbsp of oil. I ladled in the whole batch of batter into the skillet. It was a major pain to try and cook and flip without the pancake breaking up.<br /></span></span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxs-zxaHoGFwB-86fYiEIXWZLYYqCaNJ1PdiRP6Axmi_Ae0FPUaL1C_6Ce3rGM2xq7yLaXdpxpS6szyuj0UPlMfpY43l5xnxVJatL_-Aoeofgwt9szHWQAJz3urfXnzQDBK88fge5N1Vwz__E1xFNTSpDRjyIjDlavnv0DnJRXfi33YbpaZY-8vlz8/s549/Pajeon3.jpg" imageanchor="1" style="font-family: georgia; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="549" data-original-width="476" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxs-zxaHoGFwB-86fYiEIXWZLYYqCaNJ1PdiRP6Axmi_Ae0FPUaL1C_6Ce3rGM2xq7yLaXdpxpS6szyuj0UPlMfpY43l5xnxVJatL_-Aoeofgwt9szHWQAJz3urfXnzQDBK88fge5N1Vwz__E1xFNTSpDRjyIjDlavnv0DnJRXfi33YbpaZY-8vlz8/w346-h400/Pajeon3.jpg" width="346" /></a><br /><p><span style="font-family: georgia;"><span lang="ga" style="background-color: white; color: #202122;"><i>You should use only half of the stuffed batter </i>and spread it around. Fry for 4-6 minutes until the pancake is nicely brown on the bottom. Carefully flip and cook the second side equally. Repeat with the remaining batter. You want crispy outsides and tender inside.<br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFCEEPDkadLKTNmOC7omjIjAf3fBMTZPGiimP5Lp9W_opxTiDfajZ80Ewr5V3y6_f0ulPLFQWherf8v9ojryi7YsbvO0vYIgz_e0JHHxl19G1kugkpaOdxVZHmB09xIoQmR5vgk3B5IwA-yS0eOJqtC4Qm0cvaP_ibOgsyO43SNx2OxCMUY9bTzI5I/s564/Pajeon6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="564" data-original-width="464" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFCEEPDkadLKTNmOC7omjIjAf3fBMTZPGiimP5Lp9W_opxTiDfajZ80Ewr5V3y6_f0ulPLFQWherf8v9ojryi7YsbvO0vYIgz_e0JHHxl19G1kugkpaOdxVZHmB09xIoQmR5vgk3B5IwA-yS0eOJqtC4Qm0cvaP_ibOgsyO43SNx2OxCMUY9bTzI5I/w329-h400/Pajeon6.jpg" width="329" /></a><br /><br />Serve whole or sliced with a dipping sauce made from hoisin or soy sauce, or a commercial Asian dipping sauce of your choice. I made a quick sauce with hoisin diluted with mirin and laced with bits of green onion and sesame seeds. As written the recipe will easily feed at least two; more if you serve it with rice or noodles on the side. </span></span></p><p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhooXJK98J8gTW5GM-2xfTWNXhlLDj4vzpN8VKKne8-lfOTk0cNUA4-V3A1eRS55VoJ9nPrJXZ_DrRIupxB7m6KVfRzTNle8pZOe9fr90wCBAwyMWaSZnjpJI7k9XZRg8HkUXDmYsUsQD7rmFfBx-ePTiXSWvSfsqsJ3fGUYwbGKtz9zfkMvcY2FaQ_/s662/Pajeon2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="395" data-original-width="662" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhooXJK98J8gTW5GM-2xfTWNXhlLDj4vzpN8VKKne8-lfOTk0cNUA4-V3A1eRS55VoJ9nPrJXZ_DrRIupxB7m6KVfRzTNle8pZOe9fr90wCBAwyMWaSZnjpJI7k9XZRg8HkUXDmYsUsQD7rmFfBx-ePTiXSWvSfsqsJ3fGUYwbGKtz9zfkMvcY2FaQ_/w400-h239/Pajeon2.jpg" width="400" /></a></span></div><span style="font-family: georgia;"><br /><span lang="ga" style="background-color: white; color: #202122;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmKYbnw8h3vShhPraa8S9Du2ncUgyV2WcQLMQ_AhWvoCf1XfiVp3rHNamRya2hrzyDGbRNOeJB4bf80W37FC0DBcesOzTzppehj0MTJ5GtkTHPtWIGkHe45IrHPnNRuC1VDYgpSxtOOaDQwS6lcIoi6F7uD86T5H0U9zXsB18NYLmo71zE2xHrkXL/s617/Pajeon1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="424" data-original-width="617" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmKYbnw8h3vShhPraa8S9Du2ncUgyV2WcQLMQ_AhWvoCf1XfiVp3rHNamRya2hrzyDGbRNOeJB4bf80W37FC0DBcesOzTzppehj0MTJ5GtkTHPtWIGkHe45IrHPnNRuC1VDYgpSxtOOaDQwS6lcIoi6F7uD86T5H0U9zXsB18NYLmo71zE2xHrkXL/w400-h275/Pajeon1.jpg" width="400" /></a><br /><br /></span></span><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> </div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> </div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> </div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> </div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.com0tag:blogger.com,1999:blog-3881407592155190379.post-55915279446055552952022-11-13T17:00:00.000-05:002022-11-13T17:00:14.672-05:00Roasted Red Cabbage w/ Cheese and Nuts, Red Beans & Rice with Southern Sides, Salmon Cakes <p><span style="font-family: georgia;"><span style="font-size: x-large;"><span style="color: black;"><span><span><b>Roasted Red Cabbage w/ Nuts & Cheese</b><br /></span></span></span></span></span></p><p style="text-align: left;"><span style="font-family: georgia;"><span><span style="color: black;"><span><span>This recipe comes from my award-winning cookbook writer and California chef friend Faye Levy; and she got it from Lauren Thomas the Modern Hippie food blogger. The original recipe called for Hazelnuts and Gorgonzola, but I chose to substitute mixed nuts and goat cheese. Just right for a nice vegetarian dinner with a side of roasted potatoes!</span></span></span></span></span></p><span style="font-family: georgia;"><span><span style="color: black;"><span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiglQBr1eLM7HaZmxVY4z9Cir4SP3Myr_XfqzAmXKIyKFFPcOBcmoa3XXxN45jbHgJaVGTkmROpmqcWi_e37qNxGgG_8VgNE_DIaqYqSVMzYoRTPxT9LYKGOXqqBZ8ZcpoEJ2eREEu7j9BQiX0R7-mE1kzfgMLqOSp-zfUxYwTMg3AAGrQrZIXpdOR/s563/cabbage2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="465" data-original-width="563" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiglQBr1eLM7HaZmxVY4z9Cir4SP3Myr_XfqzAmXKIyKFFPcOBcmoa3XXxN45jbHgJaVGTkmROpmqcWi_e37qNxGgG_8VgNE_DIaqYqSVMzYoRTPxT9LYKGOXqqBZ8ZcpoEJ2eREEu7j9BQiX0R7-mE1kzfgMLqOSp-zfUxYwTMg3AAGrQrZIXpdOR/w400-h330/cabbage2.jpg" width="400" /></a></div><span>1 large head Red Cabbage<br />3-4 oz soft Goat Cheese <br />1/2-3/4 cup chopped Hazel nuts, Walnuts, or mixed nuts<br />1/4 fresh Parsley<br />Black Pepper<br />EVOO for drizzling<br />Honey for drizzling -- I used local Tupelo Honey<br />Potatoes for making roasted wedges<br /><br />Toast the nuts in a skillet with a spritz of EVOO.<br /></span></span></span></span></span><p></p><div>Slice the cabbage into 1/2" or so rounds. Drizzle with EVOO and lay them on a baking tray. Dust with black pepper.<br /><br />Slice the potatoes into wedges, lay them out on a baking tray. Spritz with oil, and dust with your favorite spices.<br /><div><br />Roast everything for 20-30 minutes @ 400F or until fork tender. You may want to remove the cabbage slices, dress them with dollops of goat cheese and toasted nuts, while the potatoes soften/finish. Return the cabbage to the oven for a couple minutes to soften/melt the cheese.<br /><br />To serve, dress each plated cabbage slice with fresh parsley, drizzle with honey, and add potato wedges. Heat the jar of honey for 15 seconds or so in the microwave to make it easier to drizzle.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQr4UR18cWS8FKbWVIJwJG60BPaVjrRQ61w9SNULV3PXzfrffGhMx9G6tJ-Mhb-S5M6onHnIxlIjGSri3ufmQ81TC1ZHMwTsfIR9Mb6CP0agDC3T8-lR2V9fcnvaZkuRGKzWPNNo1DCGS0cqf7N6iDm-rz0CI87rf_xMv26fzHMJlxt1FdCgYv4P3p/s570/cabbage1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="459" data-original-width="570" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQr4UR18cWS8FKbWVIJwJG60BPaVjrRQ61w9SNULV3PXzfrffGhMx9G6tJ-Mhb-S5M6onHnIxlIjGSri3ufmQ81TC1ZHMwTsfIR9Mb6CP0agDC3T8-lR2V9fcnvaZkuRGKzWPNNo1DCGS0cqf7N6iDm-rz0CI87rf_xMv26fzHMJlxt1FdCgYv4P3p/w400-h323/cabbage1.jpg" width="400" /></a></div><br /></div>We really enjoyed this dish, and will add it to our rotation of favorites! Just the right combination of sweet and savory. I can see where the gorgonzola or feta would be nice, but the chevre I used was really nice too. You <i>do </i>want a cheese with real character, not a bland American cheese or even a sharp cheddar. <br /><br /><p><span style="font-family: georgia;"><span style="font-size: x-large;"><span style="color: black;"><span><span><b>Cajun
Red Beans & </b></span></span></span></span></span><span style="font-size: x-large;"><b>Rice<br /></b></span>This dish is the heart of Cajun cooking. Get it right, and other dishes like jambalaya and étouffée are easily mastered. I served mine with two classic side dishes -- Collards and Cornbread. Adjust the heat to suit your taste by increasing the cayenne and Cajun seasoning amounts as desired. You want the beans to be nice and "tangy" not "ripe yer face off" hot.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZwFpjZEr-1ZrfFoXfTkqIcDG91-HmpBpZ52-CUMiEyYMkcBppxowGAjZaF4-kz0kiUZPwp0Mis9wK5fnZ-M4rxGDSzVdIZFT2fWaeZK-7u11aH6ihhcmR4XbHvxnE4snR5_PmqpJcB1tu_7Hzd9hKAS6RMZs5ClgoFtfMohb-Mmy8vtul-yoIznbI/s546/Beans%20&%20Rice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="546" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZwFpjZEr-1ZrfFoXfTkqIcDG91-HmpBpZ52-CUMiEyYMkcBppxowGAjZaF4-kz0kiUZPwp0Mis9wK5fnZ-M4rxGDSzVdIZFT2fWaeZK-7u11aH6ihhcmR4XbHvxnE4snR5_PmqpJcB1tu_7Hzd9hKAS6RMZs5ClgoFtfMohb-Mmy8vtul-yoIznbI/w400-h351/Beans%20&%20Rice.jpg" width="400" /></a></div>1 lb Dry Kidney Beans<br /> ¼ cup Olive Oil<br /> 1 large Onion, chopped<br /> 1 Green Bell Pepper, chopped<br /> 2 stalks Celery, chopped<br /> 2 Tbsp minced Garlic<br /> 6 cups Water<br /> 2 Bay Leaves<br /> 1 Tbsp dried Parsley<br /> 1 tsp dried Thyme<br /> 1 tsp Cajun Seasoning<br /> ½ tsp Cayenne<br /> ¼ tsp dried Sage<br /> 1 lb Andouille sausage -- No Andouille? Use Spanish (not Mexican) Chourizo or other spicy sausage<br /><br /> 2 cups long grain White Rice or if you're trying to be healthy, half white and half brown rice<p style="border: none; line-height: 100%; margin-bottom: 0in; padding: 0in;"><span style="font-family: georgia;"><span style="color: black;"><span>Soak the beans overnight.</span></span><br />
</span></p><p style="border: none; line-height: 100%; margin-bottom: 0in; padding: 0in;">
<span style="color: black;"><span style="font-family: georgia;">Saute
the Cajun Trinity – celery, onion & bell pepper -- about 5 minutes. Add
to your bean pot.<br /><br />Now add the soaked beans,
water, herbs and spices. Bring to a boil, then reduce heat to medium
low and simmer for 2 to 2-1/2 hours. Don't overcook! Add the sliced sausage and cook
another 30 minutes, while cooking the rice separately.<br /><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOrXvLfNXY3dOJ1QE0Y8Ke6VUP9MGAEq1MMYkO9P2l9xUNV9Sy4T-EcionFiHawkhkVt-uFVBuXkRKjWCfdr7rGwgS-sfoF1w5W_BnvZnRsF4iyGZFGvA0TJQU_e0luzc4HVV2RMobf-fXPhDc2zCnbyZ0QjaDVexCLU5b5ZRcUTCUJK6V8AMrLZL/s520/beans.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="520" data-original-width="503" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOrXvLfNXY3dOJ1QE0Y8Ke6VUP9MGAEq1MMYkO9P2l9xUNV9Sy4T-EcionFiHawkhkVt-uFVBuXkRKjWCfdr7rGwgS-sfoF1w5W_BnvZnRsF4iyGZFGvA0TJQU_e0luzc4HVV2RMobf-fXPhDc2zCnbyZ0QjaDVexCLU5b5ZRcUTCUJK6V8AMrLZL/w388-h400/beans.jpg" width="388" /></a></span></div><p></p><p style="border: none; line-height: 100%; margin-bottom: 0in; padding: 0in;">
<span style="color: black;"><span><span style="font-family: georgia;">Serve
beans over rice as above, or just with sides.<br /><br /></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: black;"><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi96nBJuxvSPi4yriUBfXDAUmKCYoAFpIMB92dzkBXpkS6_7JUn_L89r6YOS91uoAEqeSofsscFWKHoF1piBEu2YffeGLyr_jBbKh6B_aqdOQg34iNyExrTScA77JhBKEboJdRw86BZ7blj7BZVw5AM_g5FoIHKKPxdeacASI1rj1Dr0zFz4nek7VqV/s662/Beans%20no%20rice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="395" data-original-width="662" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi96nBJuxvSPi4yriUBfXDAUmKCYoAFpIMB92dzkBXpkS6_7JUn_L89r6YOS91uoAEqeSofsscFWKHoF1piBEu2YffeGLyr_jBbKh6B_aqdOQg34iNyExrTScA77JhBKEboJdRw86BZ7blj7BZVw5AM_g5FoIHKKPxdeacASI1rj1Dr0zFz4nek7VqV/w400-h239/Beans%20no%20rice.jpg" width="400" /></a></span></span></div><p style="border: none; line-height: 100%; margin-bottom: 0in; padding: 0in;"><br /><b><span style="font-size: large;">Collard Greens</span></b></p><p style="border: none; line-height: 100%; margin-bottom: 0in; padding: 0in;">Usually just called collards, this southern green is usually cooked with ham or smoked turkey legs for added flavor. Cooking for vegetarians, I'm using Liquid Smoke to add that flavor to the dish rather than smoked critter. This recipe, based on one by Alton Brown, is also good for kale, turnip, chard and o<span style="color: black;"><span><span style="font-family: Georgia, serif;">ther heavy-leaved greens, not so much spinach which wilts and cooks quickly.</span><br /><br /><span style="font-family: Georgia, serif;">Your basic Southern Mamaw often stunk up the house for hours over-cooking collards into limp submission. DON'T! Be nice to your greens and they'll be good to you.</span><br /><br /><span style="font-family: Georgia, serif;">1 lb stemmed Collard Greens, rinsed, drained and chopped</span><br /><span style="font-family: Georgia, serif;">1 tsp Salt</span><br /><span style="font-family: Georgia, serif;">1 tsp Sugar</span><br /><span style="font-family: Georgia, serif;">1 tsp Red Pepper Flakes</span><br /><span style="font-family: Georgia, serif;">1 Tbsp Liquid Smoke</span><span style="font-family: Georgia, serif; font-size: xx-small;">tm</span><span style="font-family: Georgia, serif;"> flavor of your choice</span><br /><span style="font-family: Georgia, serif;">4-6 cups Water</span><br /><br /><span style="font-family: Georgia, serif;">In a large pot, bring the water to a boil, add everything, reduce heat to a simmer and cook, covered, for about 45 minutes or until the collards are tender. Don't overcook! In Southern cooking the leftover liquid, called "pot likker", is often used as a broth for other recipes.<br /></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: black;"><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ6amCf7NTkWuWylvBgfcpI3PuvJ4nIFNCubtaeGlycwspTyLLUY5yQ48-Bkt-1Ii93oV4c9kZ-J4yjbir5yc4Z8wdl6XeQ_XHJRsM6_9RyWxUheePg5ps7Oy77Z7pGlx_R1YhDEn3geSbWFwkYiClcv2dFDVqCX2lwGVYmRMDqgV_mrKa9XKYnm00/s523/collards.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="523" data-original-width="500" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ6amCf7NTkWuWylvBgfcpI3PuvJ4nIFNCubtaeGlycwspTyLLUY5yQ48-Bkt-1Ii93oV4c9kZ-J4yjbir5yc4Z8wdl6XeQ_XHJRsM6_9RyWxUheePg5ps7Oy77Z7pGlx_R1YhDEn3geSbWFwkYiClcv2dFDVqCX2lwGVYmRMDqgV_mrKa9XKYnm00/w383-h400/collards.jpg" width="383" /></a></span></span></div><p style="border: none; line-height: 100%; margin-bottom: 0in; padding: 0in;"><b><span style="font-size: large;">Corn Bread<br /></span></b>Classic, simple and tasty!<span style="color: black;"><span><br /><br />2 cups Cornmeal<br />1 large Egg, beaten<br />1-1/2 cups Buttermilk or milk + lemon juice<br />1/4 cup Vegetable Oil<br />1/8 cup Sugar<br /><br />Fold together. Pour into 8"-9" pan. Bake @ 450F for 20-25 minutes until GB&D.<br /><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghnzJk_DjmNPejTx4kh86tMmum9a61GswBFiTFFNlaj2LtwmInJong0FdEaE0WalYuKsg3jWSOjqOgbwe2KcpqGVGD9VGQ8j2Rm9ucE6lhiiW4Kwwfo82vhnITKS74vhzmXvWGNQtiN07ZG4EHGiurerDx2Z1l0N-M7eJtIJkU32VLhyRZkAthQ32r/s253/Cornbread2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="238" data-original-width="253" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghnzJk_DjmNPejTx4kh86tMmum9a61GswBFiTFFNlaj2LtwmInJong0FdEaE0WalYuKsg3jWSOjqOgbwe2KcpqGVGD9VGQ8j2Rm9ucE6lhiiW4Kwwfo82vhnITKS74vhzmXvWGNQtiN07ZG4EHGiurerDx2Z1l0N-M7eJtIJkU32VLhyRZkAthQ32r/w400-h376/Cornbread2.jpg" width="400" /></a></span></div><p style="border: none; line-height: 100%; margin-bottom: 0in; padding: 0in;"><span style="font-size: x-large;"><b>Salmon Cakes<br /></b></span><br />You can, of course, make these cakes/patties from fresh salmon which you cook to order. But we don't always have the time or inclination to do that, so this recipe uses canned Red Salmon.<br /><span style="color: black;"><span><br />1 cup diced Celery<br />1 cup diced Onion<br />1 large can Salmon<br />1 small can Salmon<br />2 cups Panko<br />2 Eggs, beaten<br />1/4 cup Mayo<br />2-3 Tbsp chopped fresh Dill<br />2-3 Tbsp chopped fresh Parsley<br />3 Tbsp Lemon Juice<br />1 tsp Worchestershire Sauce<br />1+ Tbsp Liquid Smoke of your choice<br />Hot sauce to taste<br /><br />Saute the onion and celery until soft. Reserve.<br /><br />In a bowl, mix together the other ingredients, before folding in the reserved veg. <br /><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6cZXsUXjA6hgEp_JT7vIv4LWtVhEMTg1G9D8aPLM79ACt939O7qdXrP3s-KViR7paiK8OtFur_nK2WNuhZ6vQ7D5hIfLrhhH87QTuU-v9YkBCA9o-sHYLnZ2n4kVXqHRYp7DULZnK2q18078NGmpji9V6uAqLwSmolpJ-SEsl-uovurGCHQJUH3z/s534/salmon1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="490" data-original-width="534" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6cZXsUXjA6hgEp_JT7vIv4LWtVhEMTg1G9D8aPLM79ACt939O7qdXrP3s-KViR7paiK8OtFur_nK2WNuhZ6vQ7D5hIfLrhhH87QTuU-v9YkBCA9o-sHYLnZ2n4kVXqHRYp7DULZnK2q18078NGmpji9V6uAqLwSmolpJ-SEsl-uovurGCHQJUH3z/s320/salmon1.jpg" width="320" /></a></span></div><span style="color: black;">Scoop out 1/2 cup or larger portions and form them into 3/4" patties. Fry in batches for 3-5 minutes per side until the outside is nicely browned and the inside is cooked through.<br /><br />So hungry I forgot to take a 'beauty photo'! But as you can see, I served the Salmon Cakes with roasted veg. <br /></span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5C8pwASVnbh9AztRbmXzC0FnVasV37YemLndZqdgy4rREz4_Rli3ZT--m0ZsFJ7BQMjkUond2-SKz48iW-to8uCuH2A0l7EvL17HpTJ0p7aMNt2RVgNppo9NkvENprB2VESQXAtJnERKPFw4U5SToN3wD-p9zIAd2uZ9J-JJvGdvyl3cCtd3m97Vi/s590/salmon2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="443" data-original-width="590" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5C8pwASVnbh9AztRbmXzC0FnVasV37YemLndZqdgy4rREz4_Rli3ZT--m0ZsFJ7BQMjkUond2-SKz48iW-to8uCuH2A0l7EvL17HpTJ0p7aMNt2RVgNppo9NkvENprB2VESQXAtJnERKPFw4U5SToN3wD-p9zIAd2uZ9J-JJvGdvyl3cCtd3m97Vi/w400-h300/salmon2.jpg" width="400" /></a></div><br /><br /><div><div><div><br /></div></div></div>Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.com0tag:blogger.com,1999:blog-3881407592155190379.post-77242986107139292692022-11-06T19:06:00.000-05:002022-11-06T19:06:17.524-05:00Meatless "Meat" Balls, Pasta e Fagioli, Dos Tapes de Catalunya<p><b><span style="font-size: x-large;"> No Meat Balls</span></b><br />All the texture of a meat ball for pita sandwiches, hors d'oeuvre trays, timbales, anywhere you would serve a conventional meatball. Recipe makes 30-45 balls depending on size of the balls and the size of the eggplant you start with. </p><p>1-1/2+ lb Eggplant, cubed, skin on<br />4-6 cloves Garlic, minced<br />1-1/2 cups Panko plus more<br />3/4 cup grated Parmesan<br />1/2 cup chopped Parsley<br />1/2 cup chopped Basil<br />1+ Tbsp Cavender's Greek Seasoning<br />1 Egg, beaten</p><p>Saute the garlic in a large skillet for a minute, then add the eggplant, Cavender's and 1/4 cup of water and cook the cubed eggplant 8-10 minutes until just softening. Remove to a colander, drain for at least half an hour, and reserve.<br /><br />Transfer the eggplant and everything else to your food processor and pulse. Leave some texture, don't totally puree things.<br /><br />Transfer the mixture to a large bowl and add additional panko to make a maxture that will form golf-ball sized balls rolled between your palms then placed on a parchment covered baking sheet. Bake at 400F for 35-45 minutes until browned and crusty. Cool of a rack.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIb7LGC1Pd9MP8_4h2LqLZ27Nu_Rfb58CFPeXnZyq1co1ttfto9xx2wWhwoeXiZD_pk8sdd0C4_kPsUhxUeF88GEIcmdQeRML9QOLvNIuTKbO2skuMcNAnFIRcz00sCUr0ZOionSFPEopj4YLhZsZXLCq5O6i9snZLCdF4SYCb_lZEPv_pCfknKeQb/s1614/meatball3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1299" data-original-width="1614" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIb7LGC1Pd9MP8_4h2LqLZ27Nu_Rfb58CFPeXnZyq1co1ttfto9xx2wWhwoeXiZD_pk8sdd0C4_kPsUhxUeF88GEIcmdQeRML9QOLvNIuTKbO2skuMcNAnFIRcz00sCUr0ZOionSFPEopj4YLhZsZXLCq5O6i9snZLCdF4SYCb_lZEPv_pCfknKeQb/w400-h323/meatball3.jpg" width="400" /></a></div><p>Serve with toothpicks as a main course or hors d'oeuvre with a marinara or tzatziki type dipping sauce, Or make sandwiches using pitas or hoagie rolls and toppings of your choice. I served ours with home-made tzatziki, Lizano<span style="font-size: xx-small;">tm</span>, and Sweet Chile Sauce<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ZCAL96n9zIPCkUY17GRfcvOVc94RSlN8CcRNL2X56smT1Tw1r0ziBMBVr6bb6QQ1emXiCWiJKllRvDcBrQNVQxBTMqJY01NbHWPvhfa5OFkSOkgokQTgtk59P7bx_j2dWFmtguX_roFoSsuyDzXX1YbKwpqd_ZoWlXzsCzeo4IjF1QPG9A1SIrnx/s1517/meataball2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1382" data-original-width="1517" height="365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ZCAL96n9zIPCkUY17GRfcvOVc94RSlN8CcRNL2X56smT1Tw1r0ziBMBVr6bb6QQ1emXiCWiJKllRvDcBrQNVQxBTMqJY01NbHWPvhfa5OFkSOkgokQTgtk59P7bx_j2dWFmtguX_roFoSsuyDzXX1YbKwpqd_ZoWlXzsCzeo4IjF1QPG9A1SIrnx/w400-h365/meataball2.jpg" width="400" /></a></div><p>You could even add these "no meataballs to spaghetti with sauce.<br /><br /><b><span style="font-size: x-large;">Pasta e Fagioli<br /></span></b>Pronounced "pasta fajool", this classic Italian recipe features both shaped pasta (shells, rotini, etc.) and beans in a flavorful broth. I use a mixture of bean varieties. <br /><br />1/2+ cup chopped Carrot<br />1/2+ cup Chopped Celery<br />1/2+ cup chopped Onion<br />2-3 cloves Garlic<br />6 cups Broth<br />1-2 Tbsp Italian Seasoning of your choice; we like one with red pepper flakes in it.<br />3/4 cup Pomi<span style="font-size: xx-small;">tm </span>Tomato Puree, and additional chopped tomatoes if desired<br />2+ cups dry Beans -- lima, cannellini, Navy, even pinto, etc. (never red or black beans) <br />8 oz shaped Pasta -- I used Banza<span style="font-size: xx-small;">tm </span>Rotini<br /><br />Saute the three veg with the garlic in a splash of EVOO. Add the broth, seasoning. tomato and beans, bring to a boil, and then simmer 20-30 minutes. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWyrUK8IekAmreEqQIDRwAzjdVbVnBHDIH9ielrbTcLULhLlN9tMY-MhIiCu4PG28mj71xblAdXQz8F1953UDcESw5jWgoyqzi_dknyeHENQEtjIi4c7SN9cl7wUzeX19IEsnHIif6lZOn8frj4knoA3YBWujJJ3WYB8ZgeufJwyxzfxWspTkNFAp4/s539/pasta1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="485" data-original-width="539" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWyrUK8IekAmreEqQIDRwAzjdVbVnBHDIH9ielrbTcLULhLlN9tMY-MhIiCu4PG28mj71xblAdXQz8F1953UDcESw5jWgoyqzi_dknyeHENQEtjIi4c7SN9cl7wUzeX19IEsnHIif6lZOn8frj4knoA3YBWujJJ3WYB8ZgeufJwyxzfxWspTkNFAp4/w400-h360/pasta1.jpg" width="400" /></a></div>When the beans are al dente, add the pasta and continue cooking until it is al dente and the beans are done. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMmSxQyLlr_E3sHIFyIHDeBvslvscToEu43z0I50gyGHRNqk9eejQ5joXZJ3qTs0K3CtqwcKV7NiaJZZQeF6MRvJHM4fhb2AK0rcsrr6v_W2ek5YsMFutSE8WP8SvyT7NjdttJ10VWrIgRX9ZWLsYjmkUzFnzPKjSx3lJmmXytE-gcem0KI2LppjS/s552/pasta2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="474" data-original-width="552" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMmSxQyLlr_E3sHIFyIHDeBvslvscToEu43z0I50gyGHRNqk9eejQ5joXZJ3qTs0K3CtqwcKV7NiaJZZQeF6MRvJHM4fhb2AK0rcsrr6v_W2ek5YsMFutSE8WP8SvyT7NjdttJ10VWrIgRX9ZWLsYjmkUzFnzPKjSx3lJmmXytE-gcem0KI2LppjS/w400-h344/pasta2.jpg" width="400" /></a></div><div><br /></div><div><br /></div><div><span><b style="font-size: xx-large;">Tapes de Catalunya</b><br />Catalonia is the major economic region of Spain, and has its own language -- Catalan -- which seems part French, part Spanish, and all Romance language. Tapas (or tapes in Catalan) are ubiquitous regional 'small plate' dishes. At a Tapas restaurant a couple would choose as many as 6 different tapas to share. Here, two Tape become a vegetarian meal.<br /><br /><b><span style="font-size: large;">Tapes #1 Mongetes</span></b></span><span style="font-size: large;"><br /></span><span style="background-color: white; color: #222222; font-family: georgia; font-size: 15.4px;">Simple really -- fried white beans. What makes them special is the Spanish (not Latin) salsa verde (see below) with which they are cooked.</span><br style="background-color: white; color: #222222; font-family: georgia; font-size: 15.4px;" /><br style="background-color: white; color: #222222; font-family: georgia; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: georgia; font-size: 15.4px;">1/2 lb dry White Beans</span><br style="background-color: white; color: #222222; font-family: georgia; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: georgia; font-size: 15.4px;">1-2 tsp Thyme</span><br style="background-color: white; color: #222222; font-family: georgia; font-size: 15.4px;" /><br style="background-color: white; color: #222222; font-family: georgia; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: georgia; font-size: 15.4px;">Cooke the beans with the thyme, according to package directions. Don't stir much, to keep the skins intact. Don't over cook, you want them just tender, not mushy. Dry the cooked beans very well on paper towels.</span><br style="background-color: white; color: #222222; font-family: georgia; font-size: 15.4px;" /><br style="background-color: white; color: #222222; font-family: georgia; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: georgia; font-size: 15.4px;">While the beans are cooking, </span><br /><p><i><span style="background-color: white; color: #222222; font-family: georgia; font-size: 15.4px;">Make the Salsa Verde:</span></i><br style="background-color: white; color: #222222; font-family: georgia; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: georgia; font-size: 15.4px;">3/4 cup chopped Parsley</span><br style="background-color: white; color: #222222; font-family: georgia; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: georgia; font-size: 15.4px;">3-5 cloves Garlic, chopped</span><br style="background-color: white; color: #222222; font-family: georgia; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: georgia; font-size: 15.4px;">1/3 cup EVOO</span><br style="background-color: white; color: #222222; font-family: georgia; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: georgia; font-size: 15.4px;">pinch of Salt</span><br style="background-color: white; color: #222222; font-family: georgia; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: georgia; font-size: 15.4px;">Optional: 6-10 Croutons (depending on size)</span></p><p><span style="background-color: white; color: #222222; font-family: georgia; font-size: 15.4px;">Take the ingredients for a spin in your food processor, adding a bit more EVOO if needed to give this the consistency of a pesto.<br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9l_mm5BQzkEyJaTbpu2U8qXKHWKgHZFrjumPCwU9P6OeDhGcOnk3wco-6JLR3z2shR72DlbpIVHz2jE3flhwZObgRXuX_l46b5-5Tm6p3d_NKQtocNYirWAF_p3izmoa2Zji3nj_C6j4B6sjB54X2R8UGDbHvTmxcCIZxtYxQXzxFEUoiQ43N6pD/s564/Salsa.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="464" data-original-width="564" height="329" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9l_mm5BQzkEyJaTbpu2U8qXKHWKgHZFrjumPCwU9P6OeDhGcOnk3wco-6JLR3z2shR72DlbpIVHz2jE3flhwZObgRXuX_l46b5-5Tm6p3d_NKQtocNYirWAF_p3izmoa2Zji3nj_C6j4B6sjB54X2R8UGDbHvTmxcCIZxtYxQXzxFEUoiQ43N6pD/w400-h329/Salsa.jpg" width="400" /></a></div><p></p><div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.4px;"><span style="font-family: georgia;"><i>To Make The Mongetes</i><br />In a large skillet add a good glug of EVOO and get it not quite smoking hot. </span></div><div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.4px;"><span style="font-family: georgia;"><br /></span></div><div style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.4px;"><span style="font-family: georgia;">Carefully (so they don't splash) add the beans in a single layer and cook, stirring frequently, until they are crisping and starting to brown. Add 3-4 Tbsp of the Salsa Verde and cook to combine the beans and salsa. Some recipes call for adding crushed croutons at this point to absorb excess liquid. In Catalonia mongetes are often paired with sausage in a dish called<i> Mongetes amb Botifarra</i>.<br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01lMKurE73lcKeSszNEAiU_zcGCpCYckIeD7BMf6Sx7YKYWFeKDQv1auo25aFC3YN61TUo4LvdWR3YSwpmBUA0qkOIdhu0ev3ERXBzahPdUk3c0lcDukWY_y8aLMtCzbs6VDTj194yVt5oDGh36RTTCryoMIq7iseV9yjFDc7Bmq8Wm_y0ehNhgUE/s515/Mongetes.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="515" data-original-width="508" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01lMKurE73lcKeSszNEAiU_zcGCpCYckIeD7BMf6Sx7YKYWFeKDQv1auo25aFC3YN61TUo4LvdWR3YSwpmBUA0qkOIdhu0ev3ERXBzahPdUk3c0lcDukWY_y8aLMtCzbs6VDTj194yVt5oDGh36RTTCryoMIq7iseV9yjFDc7Bmq8Wm_y0ehNhgUE/w395-h400/Mongetes.jpg" width="395" /></a></div></div><p><br /><b><span style="font-size: large;"><span>Tapes #2 Espinac de Catalunya</span><br /></span></b>This spinach recipe by world-famous Catalan chef Jose Andres, founder of World Central Kitchen, exemplifies his sweet & savory approach to small plate dining.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiRr9yw8K2FmzrPfjix4dtqFwhbEDoZ6lmC7YBa7AM_ZaWNIoyninANhQ6MivgiV_G_wrhQTeQyAmmr1j4yu_UMejF8kM3y4jXyUZbeH5WIP8m1t0Ekh07K6kk4TXTrdlQxjuVcZmwlvnsIiejtyoEquBMPRDTQVYdmNIEpTffUErI5ZkrEtpVxhAC/s524/Espinac.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="499" data-original-width="524" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiRr9yw8K2FmzrPfjix4dtqFwhbEDoZ6lmC7YBa7AM_ZaWNIoyninANhQ6MivgiV_G_wrhQTeQyAmmr1j4yu_UMejF8kM3y4jXyUZbeH5WIP8m1t0Ekh07K6kk4TXTrdlQxjuVcZmwlvnsIiejtyoEquBMPRDTQVYdmNIEpTffUErI5ZkrEtpVxhAC/w400-h381/Espinac.jpg" width="400" /></a></div><p>3 Tbsp Raisins<br />1 lb Spinach, stemmed, washed, dried and rough chopped<br />2 Tbsp EVOO<br />1 medium Onion, diced small<br />2 cloves Garlic, minced<br />3 Tbsp Pine Nuts, toasted (no pine nuts? You can substitute chopped unsalted cashew pieces)<br />Salt & Pepper To Taste<br /><br />Soak the raisins in water for 20-30 minutes. <br /><br />Blanch the spinach in boiling water 2-3 minutes. Drain and squeeze out excess water.<br /><br />Saute the onion in the olive oil for 5-7 minutes until translucent.<br /><br />Add the garlic and cook for about 3 more minutes.<br /><br />Add the spinach, raisins and nuts. Salt & pepper to taste.<br /><br />Serve hot or at room temperature. Top each serving with a spoonful or two of remaining salsa verde.</p></div>Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.com0tag:blogger.com,1999:blog-3881407592155190379.post-15408318525221664652022-10-26T07:38:00.003-04:002022-11-06T18:16:37.391-05:00Cauli-Quinoa Strata, Biryani, AB Pesto, Tuna Casserole, "Soda" Biscuits<p> <b style="font-family: georgia; font-size: xx-large;">Cauli-Quinoa Bake</b></p><p><span style="font-family: georgia;">This one's not a casserole because it has no binder to make the mass cohesive. Technically it's a "strata" -- things in layers. Regardless of the technicalities, it's pretty darn tasty.<br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2x0iOVcSMXKUmFGu5rpZSzkPXQrzGbDN9Td_zsuE9SeyHMxOc6Cbme3ma2K-SMoYMSVBLUzjkQ3_LT8ZMgaIdFVXDzhm0lIQUbJBddjqnrvlAApLMovjezYwOtMCrMKnIJ8AXigTp5udfsPdn02T58hFRn28s-qw8rN-Npwek33h7W_YsRkl0nlE/s688/strata1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="380" data-original-width="688" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2x0iOVcSMXKUmFGu5rpZSzkPXQrzGbDN9Td_zsuE9SeyHMxOc6Cbme3ma2K-SMoYMSVBLUzjkQ3_LT8ZMgaIdFVXDzhm0lIQUbJBddjqnrvlAApLMovjezYwOtMCrMKnIJ8AXigTp5udfsPdn02T58hFRn28s-qw8rN-Npwek33h7W_YsRkl0nlE/w400-h221/strata1.jpg" width="400" /></span></a></div><p><span style="font-family: georgia;"><span style="background-color: #faffff; font-size: 15.4px;">1 head Cauliflower, disassembled</span><br style="background-color: #faffff; font-size: 15.4px;" /><span style="background-color: #faffff; font-size: 15.4px;">2 cups dry Red Quinoa -- regular tan quinoa is OK but the red has more flavor</span><br style="background-color: #faffff; font-size: 15.4px;" /><span style="background-color: #faffff; font-size: 15.4px;">3 cups Vegetable Broth or water with your choice of spices</span><br style="background-color: #faffff; font-size: 15.4px;" /><span style="background-color: #faffff; font-size: 15.4px;">1 cup Onion, diced</span><br style="background-color: #faffff; font-size: 15.4px;" /><span style="background-color: #faffff; font-size: 15.4px;">6 cloves Garlic, minced</span><br style="background-color: #faffff; font-size: 15.4px;" /><span style="background-color: #faffff; font-size: 15.4px;">1 Tbsp Italian Seasoning -- I like the Olde Thompson Everything Italian</span><span style="background-color: #faffff; font-size: xx-small;">tm</span><span style="background-color: #faffff; font-size: 15.4px;"> blend</span><br style="background-color: #faffff; font-size: 15.4px;" /><span style="background-color: #faffff; font-size: 15.4px;">1 Tbsp White Wine Vinegar</span><br style="background-color: #faffff; font-size: 15.4px;" /><span style="background-color: #faffff; font-size: 15.4px;">3 cups Pasta Sauce of your choice -- we like the Paul Newman<span style="font-size: xx-small;">tm</span> brand sauces</span><br style="background-color: #faffff; font-size: 15.4px;" /><span style="background-color: #faffff; font-size: 15.4px;">1 cup Frozen Peas<br /></span>1-2 cups cooked Garbanzos<br />18-24 Cherry Tomatoes, halved<br /><span style="background-color: #faffff; font-size: 15.4px;">1 cup of Shredded Cheese to top before baking.</span></span></p><div><span style="font-family: georgia;"><span style="background-color: #faffff; font-size: 15.4px;">Cook the quinoa in the broth in a pot or rice cooker, to package directions. While that's happening, saute the cauliflower, onion, garlic, vinegar and Italian seasoning in a skillet until the cauliflower is just starting to soften. Reserve.</span><br style="background-color: #faffff; font-size: 15.4px;" /><span style="background-color: #faffff; font-size: 15.4px;"></span><br style="background-color: #faffff; font-size: 15.4px;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: black; font-size: 16px; font-variant-east-asian: normal; font-variant-numeric: normal;"><span>Fluff the quinoa with a fork, then spread it in the bottom of a 9x13 baking dish. Spread the pasta sauce over the quinoa. Now layer on the cauliflower mixture. Lastly, top with the peas, beans, tomatoes and cheese. <br /><br /><span style="background-color: white; color: black; font-variant-east-asian: normal; font-variant-numeric: normal;">Bake at 350F for 20-30 minutes until the cauliflower is starting to brown a bit, and serve.</span></span></span></span></div><div><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: black; font-size: 16px; font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="font-family: georgia;"><span style="background-color: white; color: black; font-variant-east-asian: normal; font-variant-numeric: normal;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTn2tE1CSjrmDk-2Vd45vJAOXY0V9hLIEtdgXgv4dMG7bcd_NjgM9y22GTHGe_w6vqNU_4v5zHGQOc9p3HuE8dw2Nt4imG0tsTXqum_yTgNRe6neOQOTj-vOtmzfjGy8e20w-UVTboG3SzWwoBY8yZVbhCqPeQq_i4dgsvfR8_gmbl5KU-mVN5NGU_/s561/strata2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="561" data-original-width="466" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTn2tE1CSjrmDk-2Vd45vJAOXY0V9hLIEtdgXgv4dMG7bcd_NjgM9y22GTHGe_w6vqNU_4v5zHGQOc9p3HuE8dw2Nt4imG0tsTXqum_yTgNRe6neOQOTj-vOtmzfjGy8e20w-UVTboG3SzWwoBY8yZVbhCqPeQq_i4dgsvfR8_gmbl5KU-mVN5NGU_/w333-h400/strata2.jpg" width="333" /></a></div><br /></span></span></div><div><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: black; font-size: 16px; font-variant-east-asian: normal; font-variant-numeric: normal;"><span style="font-family: georgia;"><br /></span></span></div><div><span style="font-family: georgia;"><span><b><span style="font-size: x-large;">Biryani</span></b></span></span></div><div><span style="font-family: georgia;"><span>I posted the recipe for this Mughal dish back in early February: </span><a href="https://foodingaround-kiltedcook.blogspot.com/search?q=biryani">Fooding Around With The Kilted Cook: Search results for biryani (foodingaround-kiltedcook.blogspot.com)</a> It was so good I had to do it again!<br /><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX4c7WHFWurrN_OGMBYfgWZywLkZVWHVt4ZXwacTNfNz-1cwFh828CB5lUBaVau966REtnUe4WXRZU3iJlvRQ326Xe0anav_YUhcsJu1rN4lKMyjFJfWhSA-VWkePpj3iWO0bEz0CikO5o7FWnylTaX72fEQ18JUJUGXf1-krgKp9bMd8h6eyImkz8/s552/Biryani.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="552" data-original-width="474" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX4c7WHFWurrN_OGMBYfgWZywLkZVWHVt4ZXwacTNfNz-1cwFh828CB5lUBaVau966REtnUe4WXRZU3iJlvRQ326Xe0anav_YUhcsJu1rN4lKMyjFJfWhSA-VWkePpj3iWO0bEz0CikO5o7FWnylTaX72fEQ18JUJUGXf1-krgKp9bMd8h6eyImkz8/s320/Biryani.jpg" width="275" /></span></a></div><span style="font-family: georgia;"><br />Now that I'm cooking for 5 in post-Ian times, this is a great way to make very tasty, filling supper for a large 'family'. The recipe easily feeds 6 although this photo shows only two servings.</span><div><span style="font-family: georgia;"><br /><br /><b><span style="font-size: x-large;">A&B Pesto</span><br /></b><span style="background-color: #faffff; font-size: 15px; white-space: pre-wrap;">Pizza night, with my chickpea crust. Instead of tomato-based sauce under the toppings, we like pesto. So I made a batch of AB Pesto. That's Asparagus & Broccoli Pesto. The parts of A & B you normally throw away -- the tough stems and ends. Chop them up (fine chop the asparagus stems especially), nuke in the microwave for 6 minutes or so if you like (we do, some folks like it raw) then spin in your food processor while adding garlic, herbs & spices (I had some fresh basil), nuts (I used walnuts), and drizzle in EVOO to </span><span style="background-color: #faffff; font-size: 15px; white-space: pre-wrap;"><a style="color: #385898; cursor: pointer;" tabindex="-1"></a></span><span style="background-color: #faffff; white-space: pre-wrap;"><span style="font-size: 15px;">make it smooth out into a paste.
Schmear this on your par-cooked pizza crust before adding toppings! Also great as a toast or cracker topper, or a pesto pasta dish.</span></span></span><div><span style="font-family: georgia;"><span style="font-size: 15px; white-space: pre-wrap;"><br /></span></span><div><span style="font-family: georgia;"><span style="background-color: #faffff; white-space: pre-wrap;"><span style="font-size: 15px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOoCYoCD_cdogsSdw5G8rt-SF1PJeS1JfFbdGrwy6ny2eGD3mwSDtsV-xCUIUQuJQEGTWWLA6JpgAAZJFiC5fcS_dz2Mvy7osIrvroY3h45y-xmKUEvhc7_yG2sRrAmLw9XGsQfo1l_deUG7a7POu7eofU6C3PMauQE8jvrlKoe7WOg2DfPTY-mUeK/s524/ABPesto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="524" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOoCYoCD_cdogsSdw5G8rt-SF1PJeS1JfFbdGrwy6ny2eGD3mwSDtsV-xCUIUQuJQEGTWWLA6JpgAAZJFiC5fcS_dz2Mvy7osIrvroY3h45y-xmKUEvhc7_yG2sRrAmLw9XGsQfo1l_deUG7a7POu7eofU6C3PMauQE8jvrlKoe7WOg2DfPTY-mUeK/w400-h381/ABPesto.jpg" width="400" /></a></div><div><span style="font-family: georgia;"><span><span><br /></span></span></span></div>
</span><b><span style="font-size: x-large;">Tuna Casserole
</span></b><span style="font-size: 15px;">My somewhat healthier take on a classic casserole. I use Banza</span></span><span style="background-color: #faffff; white-space: pre-wrap;"><span style="font-size: xx-small;">tm </span></span><span style="background-color: #faffff; white-space: pre-wrap;"><span style="font-size: 15px;">brand pasta made from garbanzo flour, real made-from-scratch white sauce (not salt-laden condensed soup) with Olivio</span><span style="font-size: xx-small;">tm </span><span style="font-size: 15px;">not butter, milk and broth, mushrooms and assorted other veg.
8 oz Banza brand Rotini made from chickpea flour
8 oz Sliced Mushrooms -- I used Crimini
1-1/2 cup Frozen Mixed Veg
1 Onion, diced
2 cans Albacore Tuna in water, drained and flaked
Olivio & Flour to make a roux
1 cup Milk for the roux
1 cup Broth for the roux
Paprika, Black Pepper and other spices of your choice, to taste
1 cup Topping -- I used a mix of crushed multigrain chips and 1/2 cup fine grated cheese
Cook the pasta to package directions, rinse and reserve.
Thaw the frozen veg.
Saute the onions and mushrooms in a bit of butter, reserve. In the same pan make your roux and reserve it.
In a bowl fold together the pasta, tuna, frozen and sauteed veg, and the roux. Season to taste.
Pack into a 9x12 (2 qt) baking dish. Bake at 375F for 20-30 minutes until GB&D.
</span><b><span style="font-size: x-large;">Breakfast Pita
</span></b><span><span style="font-size: 15px;">Here's an interesting breakfast idea if you're tired of the same-old, same-old. Instead of an omelet, scramble your ingredients and pop them in a warmed split pita, then drizzle on something like Sweet Chile Sauce or your favorite salsa.
</span><div class="separator" style="clear: both; font-size: 15px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtv9dt2zSqPEenHd7ZbkJND-ViMq7hmclcoPDuKvQ4JQ6bHKowTI-ZAqw7lsTqeGZv35fi1YA71gwBxhnAyCPRzf1xEIiHBvuVjdB7K0wi1zakUQXlp8Hhpp75vYxr-OE9IBdYVRsFq6s4HJCxAOYFLplkDE50M2sCpcsvAu0upqg4pK8VYZesYdi2/s599/Brek%20Pita.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="436" data-original-width="599" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtv9dt2zSqPEenHd7ZbkJND-ViMq7hmclcoPDuKvQ4JQ6bHKowTI-ZAqw7lsTqeGZv35fi1YA71gwBxhnAyCPRzf1xEIiHBvuVjdB7K0wi1zakUQXlp8Hhpp75vYxr-OE9IBdYVRsFq6s4HJCxAOYFLplkDE50M2sCpcsvAu0upqg4pK8VYZesYdi2/s320/Brek%20Pita.jpg" width="320" /></a></div><span style="font-size: 15px;"><br />
</span><b><span style="font-size: x-large;">3-Ingredient "Soda" Biscuits
</span></b></span></span>It's been awhile since I last wrote about these quick-to-make-quick-to-bake delights! For my UK friends, this recipe is the easiest way to understand what we Americans mean when we say a biscuit is a biscuit not a cookie. TRY 'EM! Makes 6+ biscuits.<br /><br />2-1/2 cups Self Rising Flour or AP flour with added baking soda<br />1/2 cup Sour Cream or plain Skyr or Greek Yogurt<br />1/2 cup Lemon-Lime Soda or Ginger Ale (or even hard cider)<br /><br />Stir together the flour and dairy. Slowly fold in the soda so you don't lose all the fizz. <br /><br />Roll the dough out about 3/4" thick on a floured surface and cookie-cut your biscuits about 3" in diameter. Lay out on a parchment/or foil covered tray and bake at 450F (220C) for 15 minutes until GB&D. </span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVEVPEKHebeoSXYH183fhKC5bSsLPVlRtiKl0qxNWTeWPwO6teMrHrtRu-J9EpJQa5pghybryS5ORFEL0y7Z_aeBPfVjAUrxOnfEUZBC5Ob162gce6desnaCaTZ05XrGXSAA2XcVnI-F7ZomsX5p2X8scOkseCAVPv5QBzjN4NgO1Hbphl82tC9ZA-/s515/Bisc1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="508" data-original-width="515" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVEVPEKHebeoSXYH183fhKC5bSsLPVlRtiKl0qxNWTeWPwO6teMrHrtRu-J9EpJQa5pghybryS5ORFEL0y7Z_aeBPfVjAUrxOnfEUZBC5Ob162gce6desnaCaTZ05XrGXSAA2XcVnI-F7ZomsX5p2X8scOkseCAVPv5QBzjN4NgO1Hbphl82tC9ZA-/w400-h395/Bisc1.jpg" width="400" /></span></a></div></div><div><span style="font-family: georgia;">The smell of these baking is divine -- try not to burn your mouth when you pull them from the oven and slather them with butter. <br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh518xpX-yfxCW6o8pmxH4iluT0Oe99o480s3hFDBXMhQyfLN_U0DrYmR8zQ75gf4db83ZQK3D_fcumHOFFFV4PzWYuIgW_LstZW1cLDXJ239UraZUKYl1P9L8sX2ZO05z3OG8f9QaaPc9wmjyncH88kmSEwKXzjLZzZ8jgJDfwhrrTNoLvwQ-kyYb2/s518/Bisc2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="518" data-original-width="505" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh518xpX-yfxCW6o8pmxH4iluT0Oe99o480s3hFDBXMhQyfLN_U0DrYmR8zQ75gf4db83ZQK3D_fcumHOFFFV4PzWYuIgW_LstZW1cLDXJ239UraZUKYl1P9L8sX2ZO05z3OG8f9QaaPc9wmjyncH88kmSEwKXzjLZzZ8jgJDfwhrrTNoLvwQ-kyYb2/w390-h400/Bisc2.jpg" width="390" /></span></a></div><span style="font-family: georgia;"><br />Here's the buttercup squash and sweet potato soup I served them with. Spiced with Chinese 5 spice and extra cinnamon.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidTMA4bea-RXdElaF9hqq1gGDUv8M08bO27sKY6ALWDujHsYQ68yWC2L4WxwdLao6offgHS-rN_C4JhMwfECZJt0eJr_qv_GfpuzlnghQOztmjnf-Hgn0KgpMWcNS6zSVDOcRy-5ZAxdh2rUF5ulhjdRs87QOvkgJKfd4RrYKJeYL1WzfNCleFQk7c/s568/Bisc3.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="461" data-original-width="568" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidTMA4bea-RXdElaF9hqq1gGDUv8M08bO27sKY6ALWDujHsYQ68yWC2L4WxwdLao6offgHS-rN_C4JhMwfECZJt0eJr_qv_GfpuzlnghQOztmjnf-Hgn0KgpMWcNS6zSVDOcRy-5ZAxdh2rUF5ulhjdRs87QOvkgJKfd4RrYKJeYL1WzfNCleFQk7c/w400-h325/Bisc3.jpg" width="400" /></span></a></div><span style="font-family: georgia;"><br /></span></div></div>Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.com0tag:blogger.com,1999:blog-3881407592155190379.post-3581201859704267232022-10-17T08:32:00.000-04:002022-10-17T08:32:21.482-04:00UK Travels and Hurri-cooking -- Lentil Tart, Cheesy Polenta & Roasted Squash, Whatchagot Soup<div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBrfykaTEFS-6TMaFOmO9C5NxupvljEaEQ4eZzKo3YWRaobVJcQofUdMvUzd7ntUJEne2xQYIxou4szI7mtLIX2fP9zmKpcgWCmupdCEODYnK-6NujFMSp70LO4dD5pDqiTF7ARHNppgfD-WbjQ3PURCVtmgg6pB7lWnLbmJElKOKdC4TPi9WrCfFH/s569/polenta2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="460" data-original-width="569" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBrfykaTEFS-6TMaFOmO9C5NxupvljEaEQ4eZzKo3YWRaobVJcQofUdMvUzd7ntUJEne2xQYIxou4szI7mtLIX2fP9zmKpcgWCmupdCEODYnK-6NujFMSp70LO4dD5pDqiTF7ARHNppgfD-WbjQ3PURCVtmgg6pB7lWnLbmJElKOKdC4TPi9WrCfFH/s320/polenta2.jpg" width="320" /></a></span></div><div style="text-align: center;"><span style="font-family: georgia;">Follow me for great recipes>>>></span></div><p style="text-align: left;"><span style="font-family: georgia;">We spent a month in various parts of the UK, from Steyning in the south of West Sussex to the Orkney Islands far beyond the "mainland" of northeast Scotland. Absolutely fabulous time seeing old friends and family and even older stone-age monuments. The Standing Stones of Stenness and the Ring of Brodgar were erected between 3100BC and 2000BC (probably older than Stonehenge). </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgubgaLQ3_K96Zu0YKEHh3knSVEZIO8WSXxmO1rktLILiI6zSuGf06WpJJyoWPQk7iW39EtG0DBKmUfFsmG2tDIlKuhXSqRZ-Zp5B6-4CJ2btVR4FIuhQ7SJvMVxbMUFIRehxQjJZIIfzLSAn51YuUXKO9BYqo1keDfq5TESJ9R-Vaw-zcdAJzTGLqY/s1705/Stones%20of%20Stenness.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1229" data-original-width="1705" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgubgaLQ3_K96Zu0YKEHh3knSVEZIO8WSXxmO1rktLILiI6zSuGf06WpJJyoWPQk7iW39EtG0DBKmUfFsmG2tDIlKuhXSqRZ-Zp5B6-4CJ2btVR4FIuhQ7SJvMVxbMUFIRehxQjJZIIfzLSAn51YuUXKO9BYqo1keDfq5TESJ9R-Vaw-zcdAJzTGLqY/w400-h289/Stones%20of%20Stenness.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: x-small;">The Standing Stones of Stenness, Orkney</span></div><p><span style="font-family: georgia;">We also got to meet the new 16th Lord Home and his lovely family as well as Home/Hume clansmen and women from around the world at the Clan Home Gathering in the Scottish B0rders, where I cooked Tortillas de Español for the 20 of us staying at four nights at Wedderburn Castle, one of the Home ancestral castles/stately homes. My Hulme bunch are descended from the Homes of Wedderburn.</span></p><p><span style="font-family: georgia;">We were over there when the Queen passed away and King Charles III was sworn in, and watched -- in real time but not in person -- the funeral processions of Queen Elizabeth while in the Black Country around Birmingham. Two of my clan friends spent hours in line to view HRH lying in State at Windsor. <br /><br />Then everyone here decided to throw us a Welcome Home -- Hurricane Party as a welcome home! </span></p><div><div><span style="font-family: georgia;"><span style="font-size: x-large;"><b>Lincolnshire Slaw</b><br /></span>When we visited Sally's childhood friend Fiona and her husband Toby in the tiny village of North Cockringham, Lincolnshire, they had a tree full of hard green pears and another of apples. One afternoon we decided to try to make a fruit-not-cabbage slaw to accompany that night's dinner. This was the result:<br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJRXieinN_oJ2fmTPO8GX16QkO55qKn0pHGraIC0ueUxT30TX67STsSeo9bDMTTp6g7criyHmgtxAlee-VH4NStcqQmeUg5QqGcjTmZ2yjnFftdCe0y-WfMkIPofEbO-yULVSJ9L-ZY9aeAPXl6o3hrKfneDETewxEhwrajr0WUGqAw9HF80lmS9B8/s1500/Lincs%20Slaw.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1397" data-original-width="1500" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJRXieinN_oJ2fmTPO8GX16QkO55qKn0pHGraIC0ueUxT30TX67STsSeo9bDMTTp6g7criyHmgtxAlee-VH4NStcqQmeUg5QqGcjTmZ2yjnFftdCe0y-WfMkIPofEbO-yULVSJ9L-ZY9aeAPXl6o3hrKfneDETewxEhwrajr0WUGqAw9HF80lmS9B8/w400-h373/Lincs%20Slaw.jpg" width="400" /></span></a></div><div><span style="font-family: georgia;">1 large hard green Pear<br />1 large firm-ripe eating Apple -- Fuji, Gala, etc.<br />1 medium Carrot</span></div><div><span style="font-family: georgia;">1/4 cup Sultanas or Raisins, or even currents</span></div><div><span style="font-family: georgia;">1/4 cup Walnut pieces<br />1/4 cup Mayo or Bleu Cheese Dressing<br />1-2 Tbsp Malt Vinegar<br />A few cracks of Black Pepper</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Use the large side of your box grater and shred the apple, pear and carrot. Don't bother to peel them (lots of nutrients in the peels), just wash well before cutting. Toss the shredded fruit, nuts and sultanas together. Fold in the mayo and the malt vinegar and chill before serving. Add pepper as desired.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><b><i><span style="font-family: georgia; font-size: x-large;">Hurri-cooking</span></i></b></div><div><span style="font-family: georgia;">With a generator (no mains electric), using my electric skillet and soup pot, and a rice cooker -- no oven, stove, toaster, microwave, food processor or Ninja<span style="font-size: xx-small;">t</span><span style="font-size: xx-small;">m </span>Airfryer (they draw too much power and bog down the generator). </span></div><div><b><span style="font-family: georgia;"><br /><span style="font-size: large;">Lentil Tart with Rice-Crunch Pastry</span></span></b></div></div><div><span style="font-family: georgia;">This one comes to us from our friends Joan & Mick who live in Canterbury House in Hampden-in-Arden near Birmingham. She made hers a bit smaller and deeper. I used a standard 9" diameter fluted tart pan with its floating bottom, and added half a can of chickpeas to the cooked, cooled filling. Hot or room temperature, this is delicious!<br /><br /><i>For the Pastry<br /></i>6oz AP Flour</span></div><div><span style="font-family: georgia;">1 tsp Salt</span></div><div><span style="font-family: georgia;">2 oz Ground Rice (long grain rice spun in a coffee grinder to sugar-grain course-ness</span></div><div><span style="font-family: georgia;">4 oz softened Butter -- room temp or slightly melted, with <br />1 Tbsp warm Water<br /><br />Combine the ground rice, flour and salt. Cut in the butter and stir to make a warm dough. Pat the dough out and press it -- evenly -- into the bottom and side of the tart pan. Chill in the fridge while you cook and cool the filling.</span></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinuXME0qOHIQ5eDxKx5A8eUpR6IzZpzLT4GjI36gXeMc5T5dn9XYxHiVZp1pmdJSo-0Hk9XH-6yWdc7_p8Lrt834AdSGh4ZPaAoYUMOdeJRwEVJ3ohU_5yc55CB2tpeeQZCoHK3Nlhy8utagiHIqnmZCosU9VqmkvsJwttv6uZAc6oZM8u_JovGFkp/s1518/tart3.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1380" data-original-width="1518" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinuXME0qOHIQ5eDxKx5A8eUpR6IzZpzLT4GjI36gXeMc5T5dn9XYxHiVZp1pmdJSo-0Hk9XH-6yWdc7_p8Lrt834AdSGh4ZPaAoYUMOdeJRwEVJ3ohU_5yc55CB2tpeeQZCoHK3Nlhy8utagiHIqnmZCosU9VqmkvsJwttv6uZAc6oZM8u_JovGFkp/w400-h364/tart3.jpg" width="400" /></span></a></div><div><i><span style="font-family: georgia;">For the Filling</span></i></div><div><span style="font-family: georgia;">1 Onion diced small<br />6 oz Lentils -- I used green lentils<br />2 cups Water or Milk or 1 each<br />1+ tsp Chile Powder or Paprika<br />Optional -- other spices to taste</span></div><div><span style="font-family: georgia;">1 Egg + 1 white, beaten</span></div><div><span style="font-family: georgia;">4 oz Cheese, divided -- Sharp Cheddar is best<br /><br />Combine the onion, lentils, spices and liquid, and cook at least 30 minutes until the lentils are mushy, being careful not to burn them. In hurricane conditions I used my electric skillet for this and added water as needed. Drain and remove to a bowl, adding additional species as desired. Mash but don't puree the mixture, you want texture here. Fold in the chickpeas the chickpeas.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0LEWVCeybE9y9FcUfX3ECROCjdst8Bt0wiWskVZ7GSZw1xV9CLMM4_7uiGasXvNE1s4sbI_iJBcD9d9TBaZfr3ix7EgMIGmpdsnXeFk9SBHJUto_b4ZwFFsukZGTYCUnIXm6i57KGUJI-tIVlK2-cJ8G_owxjyO4TDbgWJ7gTyPVuRFTwSSLDwZAY/s1550/tart5.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1352" data-original-width="1550" height="349" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0LEWVCeybE9y9FcUfX3ECROCjdst8Bt0wiWskVZ7GSZw1xV9CLMM4_7uiGasXvNE1s4sbI_iJBcD9d9TBaZfr3ix7EgMIGmpdsnXeFk9SBHJUto_b4ZwFFsukZGTYCUnIXm6i57KGUJI-tIVlK2-cJ8G_owxjyO4TDbgWJ7gTyPVuRFTwSSLDwZAY/w400-h349/tart5.jpg" width="400" /></span></a></div><div><span style="font-family: georgia;"><i>Assembly & Cooking</i><br />Spoon the filling into the crust and top with half the cheese. When nearly done, top with some additional spice and the remainder of the cheese and finish baking. </span></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimgkRGdQvAqp0m5LzOdtFUehvdPPN8jImOo_N8zfaxxx9ivwzc-T8ksoz7TPWdF5cOlrb9SbcWj_R1--x7EdwraBjpiogxqWuOykHoTRtH4aI19c2MVyB5dsdYBn5ECuArpevFkqJd7oPfZtUQJOsO3Q1vdvyNcXf9EwVgWQMy5U7ZjUwb4oTuPu8S/s1741/tart2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1204" data-original-width="1741" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimgkRGdQvAqp0m5LzOdtFUehvdPPN8jImOo_N8zfaxxx9ivwzc-T8ksoz7TPWdF5cOlrb9SbcWj_R1--x7EdwraBjpiogxqWuOykHoTRtH4aI19c2MVyB5dsdYBn5ECuArpevFkqJd7oPfZtUQJOsO3Q1vdvyNcXf9EwVgWQMy5U7ZjUwb4oTuPu8S/w400-h276/tart2.jpg" width="400" /></span></a></div><div><span style="font-family: georgia;">Cool for 15 minutes or so before removing from the baking tin and slicing.</span></div><div><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8K_yzYn6f5mf4LAzsEV4dKjChqtbar4rooRiUyjaNjaZxa6GzvWVIIzMiNio6eaj-5XMqkf6EsbpLqzhVkKxkI4tMZCIK1zJh8dq_Mk7iFrb_Ys2NXwlfvRNhvWWbb0fzH0bnI5ZaO8FgJxO8ufW3NgmWBkSy2PJKZyBGABjKCOI9iKbVVAXTztlJ/s1701/tart1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1232" data-original-width="1701" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8K_yzYn6f5mf4LAzsEV4dKjChqtbar4rooRiUyjaNjaZxa6GzvWVIIzMiNio6eaj-5XMqkf6EsbpLqzhVkKxkI4tMZCIK1zJh8dq_Mk7iFrb_Ys2NXwlfvRNhvWWbb0fzH0bnI5ZaO8FgJxO8ufW3NgmWBkSy2PJKZyBGABjKCOI9iKbVVAXTztlJ/w400-h290/tart1.jpg" width="400" /></span></a></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><b><span style="font-size: x-large;">Rice Cooker Cheesy Polenta with Butternut Squash<br /></span></b>No more standing at the stove and stirring! This was as big of a revelation to me as the baked risotto I wrote about last month!<br /><br />1 cup dry Polenta</span></div><div><span style="font-family: georgia;">4 cups Water</span></div><div><span style="font-family: georgia;">2 Tbsp Butter -- I used Olivio<span style="font-size: xx-small;">tm</span><br />1/4 cup grated Parmesan<br />1/4 cup Mixed Mozzarella and Provolone<br />1 Butternut Squash</span></div><div><span style="font-family: georgia;">Tex-Mex spices to taste<br /><br />In your rice cooker combine the polenta, water and butter, and set it to cooking. While that's happening, peel the squash, cut into 3/4" thick rounds and grill with your chosen spices until tender. Fold the cheese into the hot cooked polenta. Serve the squash rounds on a bed of polenta.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3GGkMrxx__msz-3y6DgDXDKTwpVIJzWMWBhUHjNBXn1jLhbbllsQpGCpffm2PKC1QS9zLD25A-WnQRUbuUFvl6pR-0lcBA2XQrdegLuWrxviJlADXpDOrCvucOf3F5XDfkPxL_4ChbSGsJ4DYQxGaEmqZpPLk0bKLC-OTC8MRQ2UUYq14OY-AlTK/s545/polenta1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="480" data-original-width="545" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3GGkMrxx__msz-3y6DgDXDKTwpVIJzWMWBhUHjNBXn1jLhbbllsQpGCpffm2PKC1QS9zLD25A-WnQRUbuUFvl6pR-0lcBA2XQrdegLuWrxviJlADXpDOrCvucOf3F5XDfkPxL_4ChbSGsJ4DYQxGaEmqZpPLk0bKLC-OTC8MRQ2UUYq14OY-AlTK/w400-h353/polenta1.jpg" width="400" /></span></a></div><span style="font-family: georgia;"><br /></span><div><span style="font-family: georgia;"><br /></span></div><div><b><span style="font-family: georgia; font-size: x-large;">Sweet 'n' Sour Whatchagot Soup</span></b></div><div><span style="font-family: georgia;">I cooked this up the afternoon that Hurricane Ian arrived. We had a hot meal while the storm raged outside. Difference here was I added a good shot of Lime juice to the finished soup, just before serving. It gave the result a nice sweet 'n' soup kick. Potato, black beans, corn, carrot, onion, sweet potato, unsalted cashews, bell pepper, tomato and spices were the major players in this version. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu7n17xcewuNVPYjzjldeJwxCOcK-LqfQx7RnkrBeENthUMcEejrmbwajIxi0ZQCFoLODEID4C5IP5GdUdRe3Y4Za6rzfdMKLMMifXiZeqdTAISeLuNcVCSnuRKonxZUwnZXt_tphPEF3ZdnffoogxNGY7IXo9g9sQ6PPvXXOXsA1OubCIwewQ1tpg/s1558/Whatchagot.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1345" data-original-width="1558" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu7n17xcewuNVPYjzjldeJwxCOcK-LqfQx7RnkrBeENthUMcEejrmbwajIxi0ZQCFoLODEID4C5IP5GdUdRe3Y4Za6rzfdMKLMMifXiZeqdTAISeLuNcVCSnuRKonxZUwnZXt_tphPEF3ZdnffoogxNGY7IXo9g9sQ6PPvXXOXsA1OubCIwewQ1tpg/w400-h345/Whatchagot.jpg" width="400" /></span></a></div><span style="font-family: georgia;"><br /></span><div><span style="font-family: georgia;"><br /><br /><br /><br /><br /><br /><br /><br /></span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><br /></span></div><div><br /></div>Kenhttp://www.blogger.com/profile/05406565532783061558noreply@blogger.com0