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Am still reading The Rent Collector by Camron Wright. Oh my. This book has so many layers: (1) the young, impoverished couple and their infant son who live, literally, in a dump in Cambodia and about the precarious structure, if you can even call it that, that comprises their “house” in the midst and perched on top of trash; (2) the woman who collects the rent (hence the title and yes, people have to PAY to live there); (3) the young son’s chronic illness; (4) how they make a living out of collecting and selling trash; and (4) the life saving grace and wisdom imparted by characters in the book as the young mother begins to learn to read. If you decide to read this book, please don’t stop at about page 15-20, thinking you just don’t know if you want to read about this. Please continue. It’s so worth it. Have a highlighter pen in your hand because you’ll find so many quotes you will want to remember. Believe it or not, there is also quite a bit in this about literature.

Recently finished C.J. Box’s book The Disappeared (A Joe Pickett Novel). I just love Box’s novels. They take place in present day semi-wild west, and chronicle the fish and game warden, Joe Pickett, as he unravels another crime in his territory. A woman has disappeared, and the governor has asked him to figure it out. He does, but the tale meanders through multiple layers of intriguing story. His books are riveting. Men and women enjoy his books – so if you have a fellow in your life or family that would enjoy an intriguing book (this is not espionage) then gift him one of Box’s books.

Also finished Everything I Never Told You by Celeste Ng. About a dysfunctional family, through and through. I picked this up from amazon from someone who read the book, named “McReader,” and she says: “Set in the 70s, the story follows a Chinese American blended family in Ohio. When Lydia [the daughter] is found floating in the lake, her family is forced to analyze what put her there. Was it pressure from her family to succeed? Was it pressure to fit in? Was it a crime of passion or convenience? I was spellbound reading the last half of this book. I loved each flawed family member, especially Hannah,. While the story went where I hoped it would go, I was not disappointed at all with the progression. It was also quite insightful on the prejudices that society had about Chinese Americans still during that timeframe and how careful parents have to be to put their dreams onto their children.” Such a good book and definitely worth reading. Would be a good book club read. You’ll be hearing more from this author. Am currently reading her next novel, Little Fires Everywhere.

The Boston Girl: A Novel by Anita Diamant. A very, very intriguing book. The book is written from the voice of a Jewish grandmother as she tells her granddaughter the saga of her life starting about 1910, who struggles with her own individuality, with her domineering mother who never says a kind word to her. It’s certainly a coming-of-age story as she grows up, finds a job, makes friends, joins a literary girls club, moves out, but still suffers under her mother’s thumb and tongue. She becomes a reporter on a local newspaper, which opens her eyes to more of the world than she ever knew. She finally meets the right man (of course!) and she shares the stories about her life, and her friends and family members as she grows up, giving some sage advice along the way. Part of the time she’s talking to herself – to her young self  (really wanting to tell young Addie to keep on, forgive herself for her perceived transgressions, to live life, and experience the world).

One of the best books I’ve read in a long time – Redeeming Love by Francine Rivers. Rivers is a prodigious writer of Christian fiction, and I’d never read anything by her until now. As I write this, I’ve already read this, another one (below) and just purchased the Kindle trilogy called Mark of the Lion (Vol 1-3) that I haven’t yet started. (Two of my friends have said the trilogy is her best.) Redeeming Love details the fictional story of a godly man, Michael Hosea, forging his way in the era of the Gold Rush. He’s “driven” to rescue a beautiful prostitute who lives and works her trade in a nearby town. The entire book is about the story, the rescue, and it parallels a bit of scripture about Hosea who rescues a prostitute names Gomer. You get into the heads of both Hosea and the prostitute, named Angel. We read this for one of my book groups. A great read.

As soon as I finished the above book I promptly visited my church library and found a whole shelf of Rivers’ books, and grabbed one called The Atonement Child. This book takes place in the 1980s or 90s, about a young college student who is raped. She was engaged to be married, was a stellar student. The book chronicles what happens to her when she discovers she is pregnant from the rape. Every possible thing goes wrong in her life. I don’t want to spoil the story if you’re interested in reading it, but I couldn’t put it down. I ended up spending a good part of a day plowing through it. You hear her inner voice (I’m guessing this is a common thread in Rivers’ books) from a Christian perspective. Lots of meaty issues to discuss in a book club if your group would be interested and willing to talk about rape, abortion, adoption and the thorny issues surrounding all of those things, but with a Christian bent, for sure.

The Tuscan Child by Rhys Bowen. It’s kind of amazing how many and varied plot lines can be created from events of WWII. This is another one, about a current day woman who finds papers in the attic, after her father’s death, with references to “the child.” She never knew her father could have had another child – could she have a step-sibling somewhere? Her father she knew, had been shot down over Italy, but he never talked much about it. But of course, she must go to Italy to find out about this “child.” The book flips back and forth from this daughter on the search, to her father during the war, all of it taking place in a very small town in Tuscany. It’s about the varied people she meets who want her to go away and not dredge up anything about the war years (are they hiding something, you question), about how much she loves the landscape, and some of the people. And about the intense love affair between the injured pilot and a caring woman of the village. Very charming story. I could almost smell the flowers, taste the olives, hear the bees flitting, and loved the prose about the simple meals that were described. I really enjoyed the book. Perhaps not enough meat for a book club read, but that doesn’t mean I didn’t enjoy reading it nonetheless.

Leaving Blythe River: A Novel by Catherine Ryan Hyde. Almost a page turner. When one uses the phrase “coming of age,” it usually means (I think) love and loss/boyfriend/girlfriend, and in this case it’s somewhat that way. When Ethan, a 17-year old boy and his mother come home unexpectedly to find dad and his young secretary in a compromising position, all hell breaks loose. Separation happens instantly and just as his father moves out, his mother has to go take care of her aging mother. Ethan’s too young to be left in the NYC apartment alone, so Mom sends son to the father who is escaping from the world in Wyoming, living in a primitive A-frame house, and continuing his daily 20+ mile running journeys. Ethan and his father are barely speaking. They live in the middle of nowhere. Ethan feels betrayed by his father in every possible way, and somewhat by his mother for forcing him to live with his father for a temporary period. Then his father doesn’t return one day from his run. The authorities do a cursory search, but they are under the impression the dad wants to “get lost” on purpose. Ethan, although he thinks he doesn’t care, really does. What happens next is best left to you reading this book. Very interesting people (kind of loners) enter the picture and off they go to search. So worth reading.

The Girl With No Name by Diney Costelhoe. What a good book. Perhaps you’ve read before about the huge numbers of German refugee children who were sent to England before Hitler closed down any exits. This is a novel about one particular young girl, who is devastated when her mother puts her on one of the boats. She ends up in London, in an orphanage kind of place, and is eventually placed with a childless couple. She speaks no English. They speak no German, but they manage soon enough. Lisa (who eventually becomes Charlotte) is so homesick. She’s bullied at school, because most people and children don’t want any Germans there. A boy steps up to protect her, and as she grows up, she’s attracted to him. She shouldn’t be – he’s also German and from her own home town. He’s not a good match for her. You live with her through the blitz during all those war years and during one attack, she’s badly injured and loses her memory (and no ID on her). Through a series of mishaps she ends up in a village far from London, with a spinster woman who does eventually come to love her very much – they name her Charlotte and Charlotte she becomes. She goes to school there, still longing, though, for her mother and brother and her London foster family too. Then when she’s 16 she returns to London to help at the orphanage where she was originally placed and tries to find her foster parents. The story goes on from there, with the boy/man who “wants” her, the bad boy, and a good boy/man she befriends in the village in the country. Eventually she regains her memory. SUCH a good read.

The Girl with Seven Names by Hyanseo Lee. If you, like me, know little about North Korea and how it came to be what it is today, you’ve got to read this book. It’s a memoir written by a young woman who escaped from North Korea about 9 years ago. Her journey – and I mean JOURNEY – is harrowing, frightening, amazing, heart-rendering all at the same time. She chronicles the lives of the Kims (Kim Il-Sung, Kim Jong-Il to current Kim Jong Un), shares the strict propaganda that surrounds every North Korean citizen, the poverty and hunger, as well as the underground black market for food and goods. It took her awhile to get from North Korea, to China and eventually to South Korea, where she currently lives. She’s well educated and speaks English quite well. She was invited to be a speaker at a TED talk – you know about those, right? TED (Technology, Entertainment, Design) is a media organization which posts talks online for free distribution, under the slogan “ideas worth spreading.” I listen to them as  podcasts now and then. Always very educational, if sometimes over my head when it gets very technical. She works diligently for human rights now, doing her best to help other North Koreans escape. You owe it to yourself to read this book.

Also just finished reading The Sandcastle Girls by Chris Bohjalian. Another WOW book. I’ve always liked the author – many years ago I read his book, Midwives and really liked it. Don’t confuse this book with the one I recently read, The Last Midwife: A Novel by Sandra Dallas that I reviewed recently. I think we read it in one of my book groups. He’s a brilliant writer, and this one has a lot of characters and twists. It’s a novel, but based on a lot of truth regarding the Armenian genocide. Most of the book takes place in Aleppo, Syria with some good Samaritan folk trying to help rescue people (mostly children) following the forced long marches the Turks made prodding the Turkish Armenians to exit their country. But it also jumps to near present day as a family member is trying to piece together obscure parts of her grandparents’ former lives there. She uncovers some hidden truths (many survivors of the genocide never-ever-ever wanted to talk about it) and a bit more about her Armenian heritage. A riveting book – I could hardly put it down. Lots to discuss for a book club read. I simply must read more of Bohjalian’s books (he’s written many).

The Good Widow: A Novel by Lisa Steinke. All I can say is “wow.” In a general sense, this book is based on the premise of The Pilot’s Wife. But this one has some totally different twists and turns. A young wife is met at the door by police, informing her that her husband has died in an auto accident. Then she finds out he died in Hawaii – not Kansas, where she thought he was, on business. Then she finds out there was a woman in the car. Then she meets the fiance of the woman passenger and the two of them embark on a fact-finding mission in Hawaii to discover the truth. Well, I’m just sayin’ . . . the plot thickens. And thickens. And thickens clear up to the last few pages. Hang onto your seat. A really, really good, suspenseful read.

The Girl Who Wrote in Silk by Kelli Estes. What a WONDERFUL book. It opens up a shameful part of America’s past, but one you might not have heard about before this. In the late 1800s thousands of Chinese workers were brought to the West Coast to help with a variety of construction projects and a myriad of other things where laborers were needed. Many settled, married and made a new life for themselves. But suddenly the white population didn’t want them here anymore and they summarily ordered them ALL out of our country. This book chronicles a young Chinese girl, who was on a ship that was supposed to take her family to China, but the ship’s captain decided en route to dump them all overboard, to drown. The girl’s father knew it was going to happen and in order to save her, he threw his daughter off the ship as they were passing Orcas Island (in the San Juan Islands west of Seattle). She was saved. The book switches from that time to current time as a woman is rebuilding her family’s home on Orcas and finds a beautifully embroidered silk Chinese robe sleeve hidden under a stair step. The book is about that sordid past and the young girl’s descendents, and about the woman who is rebuilding. Stunner of a novel. Good for a book club read, I think. It has a reader’s guide at the back with good questions for book groups.

How It All Began: A Novel by Penelope Lively. I find it hard to describe this book – it’s wonderful. I loved it. But describing it is perplexing. The title relates to one of the characters, a woman of a certain age, who is mugged, and has to go live with her daughter and son in law for awhile since she’s stuck with crutches and has mobility problems. That starts the cavalcade of events that spread around her, with the characters. And she knows nothing whatsoever about them, hardly. They’re all somewhat inter-related (not much family, but mostly by circumstance) and they all get into some rather logical and some peculiar relationships. You engage  with each and every one of them; at least I sure did; and was trying to tell some of them to back away from what they were about to do. Or “be careful;” or “don’t go there.” That kind of thing. There is nothing insidious, no mystery involved – it’s all about these people and what happens to them. I was sad when the book was finished. The author, Lively, does add a chapter at the end – I wonder if it wasn’t part of the master plan – that kind of tidies up everything, and you get to see all of the characters move on with their lives, happy or not, but mostly happy. Really enjoyed the book. Am not sure it would be a good book club read, as the only thing to discuss are the characters themselves. Lively paints these characters well; you can just picture them as they get themselves in and out of relationship mischief.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Pork, Veggies/sides, on June 16th, 2018.

roast_pork_tenderl_carrot_romesco

Simple spice-rubbed pork tenderloin, but served with luscious cooked carrots. Who knew they could taste so good when roasted? You may want to make these again and again. Then there’s the grits, creamy with smoked Gouda. And then there’s the salad too, with a sherry and honey mustard vinaigrette.

Pork tenderloin is something I cook for myself now and then. I probably should buy one, cut it in half and freeze the other half because one pork tenderloin (at least the Costco ones) are big – usually enough for 4 meals for me. Maybe even 5 if I don’t dole out too much on any one serving. And by day three, I’m tired of pork tenderloin! But this meal, this pork tenderloin is merely a way to eat the scrumptious carrots on top, the creamy grits with Gouda and the lovely green salad on the side. I’m telling you true, your fork is going to want all of those carrots to the exclusion of everything else on the plate.

The carrots, scrubbed and halved, are roasted for 15-20 minutes in a hot-hot oven, sprinkled with some kind of various spice rub (your choice). Once cooled, you whiz some of them up with pine nuts and olive oil to make the Romesco part. The remaining carrots are served in the salad. The pork is seasoned with the same spice rub, browned on the stove, then finished off in the oven.

Meanwhile, you make the grits – using a combination of broth and milk to make them creamy, then at the last, add in the Gouda (did you know it’s pronounced gow-da? not goo-da, as we do?) and serve it right away while it’s still piping hot. When I make this, I use regular Gouda, not smoked. I’m not a big fan of smoked cheeses for some reason – I like the pure stuff, but suit your own palate. Place the pork tenderloin slices napped over the edge of the grits and top with the Romesco carrots.

carrot_watercress_salad_alongside_pork_tenderloinYou will have tossed up a lovely green salad too (adding arugula for sure, maybe even watercress or some other unusual greens if you can find them), toss with the sherry wine vinegar vinaigrette and the remaining carrots, and that’s dinner. The recipes came from a cooking class a couple of months ago with Tarla Fallgatter. I was still eating some carbs then, so I can attest to the deliciousness of those carrots. Now I’m only eating raw carrots.

What’s GOOD: well, the carrots Romesco are the best part of this dish in my opinion, but the grits are good, as is the pork AND the lovely greens on the side. Altogether great meal – would definitely be suitable for a company dinner.

What’s NOT: maybe a bit more prep than some meals.

Pork Tenderloin: printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Roast Pork Tenderloin with Carrot Romesco

Recipe By: Tarla Fallgatter cooking class, 2018
Serving Size: 6

CARROTS:
1 1/2 pounds carrots — small, halved lengthwise
2 tablespoons olive oil
1 teaspoon spice rub — (your choice)
Salt and pepper to taste
ROMESCO:
1/4 cup pine nuts — toasted
1 clove garlic
1 pinch red chili flakes
3 tablespoons olive oil
2 tablespoons red wine vinegar
PORK:
2 pork tenderloins — silverskin removed, trimmed
2 teaspoons spice rub — (use same as in carrots)
2 tablespoons olive oil
Salt and pepper to taste
2 cups greens — watercress, arugula, dark hearty lettuces
VINAIGRETTE:
2 tablespoons sherry vinegar
1 teaspoon honey mustard
3 tablespoons olive oil
Salt and pepper to taste

1. Preheat oven to 450°F. Toss carrots with oil, spice rub and salt and pepper to taste. Spread out on a rimmed baking sheet and roast, tossing occasionally, until carrots are softened, browned, about 15-20 minutes. Carrots should be very tender. Let cool slightly.
2. Meanwhile, season pork with salt, pepper and spice rub. Heat a saute pan to high, add oil and sear tenderloin on all sides. Transfer to oven and roast until a thermometer inserted into the center registers 145°F, about 10 minutes. Remove, tent with foil and let rest for 10 minutes before slicing.
3. Pulse the pine nuts, garlic and red chili flakes in a food processor with oil, salt and pepper to taste. Add about a cup of the cooked carrots, vinegar and process until it reaches a coarse texture, adding more oil if necessary. Taste for seasonings.
4. SALAD: Toss the greens and the remaining carrots with vinaigrette. Slice pork and serve with romesco alongside the salad.
Per Serving: 373 Calories; 28g Fat (66.8% calories from fat); 19g Protein; 13g Carbohydrate; 4g Dietary Fiber; 49mg Cholesterol; 90mg Sodium.

Grits: printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Smoked Gouda Grits

Recipe By: Tarla Fallgatter cooking class, 2018
Serving Size: 6

1 1/4 cups whole milk
1 1/4 cups water
1 teaspoon kosher salt
1/2 cup grits — coarse ground (NOT instant)
2 tablespoons unsalted butter — cut into pieces
3 ounces gouda cheese — smoked or regular
kosher salt and freshly ground black pepper to taste
2 tablespoons Italian parsley — chopped

1. Bring milk, salt and water to a boil in a large pan over medium high heat. Gradually whisk in grits until smooth.
2. Reduce heat to low, cover and cook, whisking frequently, until creamy but still with some bite, 20-25 minutes. Remove from heat and whisk in butter and cheese. Season with salt and pepper to taste. Serve topped with Italian parsley.
Per Serving: 164 Calories; 10g Fat (52.5% calories from fat); 6g Protein; 13g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 457mg Sodium.

Posted in Salads, Veggies/sides, on June 9th, 2018.

olive_bread_salad_chickpeas

A lovely salad with arugula (or kale), olives, shaved fennel, Manchego cheese, radicchio, spiced garbanzo beans, with some toasted olive bread croutons and tossed with a succulent fig balsamic dressing.

It was a month or more ago that this salad was made at a class with Tarla Fallgatter. I was trying to not eat carbs, so I didn’t have any of the olive bread croutons, or any of the chickpeas, but I lapped up everything else and really liked the salad dressing with a hint of sweetness to it. Others in the class were ooohing and aaahing, so I know both the croutons and chickpeas tasted good.

The garbanzo beans (chickpeas) are added to a pan full of garlic and red chili flakes with oil, and you cook them for 6-8 minutes until they blister. Once cooked, you remove all the loose skins. You might think that’s too much work, but it won’t take but a minute of time. The skins come off easily enough.

The vinaigrette is made with fig balsamic (if you don’t have some, you need it in your pantry arsenal), a tetch of raspberry vinegar, some balsamic mustard (another item you need in your refrigerator arsenal) and olive oil. So delicious.

Meanwhile you need some radicchio (or red endive), some thinly sliced fennel, some roasted red and yellow peppers (jarred works here), some tasty Mediterranean olives (pitted and sliced), some shaved Manchego (mmm, me likes Manchego), and the arugula. If you favor kale, use that instead. For whatever reason, sometimes kale doesn’t agree with me. I know it’s good for me, and nearly every market these days has about 4 varieties of kale to choose from. I’ll use arugula instead.Toss it all together and you have a very lovely looking and tasty salad for a summer’s eve.

What’s GOOD: the combo of all the veggies is so perfect – the shreds of Manchego, the olives, the crunch of the toasted croutons, the chickpeas, some fennel and peppers. All delicious, then when you toss it with the figgy vinaigrette, oh, what a combination – serve it with a lovely grilled chicken breast and that’s dinner. I promise you’ll hear raves.

What’s NOT: It takes a little bit of time to put together, more than some salad preparations. Worth it, though.

printer-friendly PDF and MasterCook 15/16 (click link to open recipe)

* Exported from MasterCook *

Olive Bread Salad with Spicy Chickpeas

Recipe By: Tarla Fallgatter cooking class, 2018
Serving Size: 6

VINAIGRETTE:
3 tablespoons fig balsamic vinegar
1 tablespoon raspberry vinegar
2 teaspoons balsamic mustard salt and pepper to taste
6 tablespoons olive oil
SPICY CHICKPEAS:
15 ounces garbanzo beans, canned — rinsed, rubbed to remove outer skin
4 garlic cloves
1/4 teaspoon red chili flakes
1/3 cup olive oil salt and pepper to taste
SALAD:
3 cups olive bread — torn into bite-sized pieces
3 tablespoons olive oil
1 teaspoon spice rub — your choice
2 tablespoons fresh oregano — coarsely chopped
1/4 cup Italian parsley — chopped
1 head radicchio — torn into bite-sized pieces (or use red endive)
1 whole fennel bulb — thinly sliced
2 whole red bell peppers — or yellow, or one of each
1/3 cup olives — Mediterranean type, pitted, sliced
3 ounces Manchego cheese — shaved
2 cups arugula — or baby kale

1. CHICKPEAS: Cook chickpeas (drained, rinsed and blotted with paper towels) with garlic and pepper flakes in oil in a large skillet over medium-high heat until garlic is golden brown and chickpeas begin to blister, 6-8 minutes; season with salt and pepper.
2. VINAIGRETTE: Combine ingredients in a lidded jar and shake. Set aside. Shake well before using.
3. SALAD: Preheat oven to 400°F. Toss bread with spice rub of your choice, salt, pepper and oil. Spread out on a large baking sheet and bake/toast, tossing once or twice, until crisp on the outside edges, but still chewy in the center, about 8-10 minutes. Let cool.
4. Place all the salad ingredients in a large serving bowl and toss with vinaigrette to coat. Add chickpeas, then divide among plates to serve.
Per Serving: 468 Calories; 39g Fat (75.4% calories from fat); 5g Protein; 24g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 384mg Sodium.

Posted in Appetizers, Vegetarian, Veggies/sides, on April 1st, 2018.

zucchini_patties_feta_dill

Tender little pancake-shaped fritters of shredded zucchini, onion, Feta and topped with a dollop of yogurt. Make sure you add the dill!

Some years ago I made a version of this, Turkish Zucchini Pancakes, and liked them. Those, that I made in 2008 contained tons of green onions instead of white onion, and had 4 eggs in the batch and included chopped walnuts too. I don’t know why I don’t make some version of these more often, because I love them. They could easily (for me anyway) be dinner. I’d have about 4 of them, I suppose. These are quite thin, and they’re fragile-tender. They’re full of flavor (from the onions, dill, the spice rub and Italian parsley), and once cooked, they have a lovely (but tender) texture. There is a bit of flour added to help hold them together (plus an egg and egg yolk).

Do start an hour or so ahead as you need to salt the grated zucchini and let it sit a bit, to give off some of their water before you start to mix up the batter. The onions (chopped) need to be squeezed of their extra fluid also. Then you can mix up everything, including about 1/2 cup of Feta. Speaking of Feta, Tarla Fallgatter, the cooking instructor who made these recently, recommended Bulgarian Feta. She buys it at a local ethnic market, and prefers it because it’s lower in sodium and she likes the flavor of Bulgarian over others. So, the batter is formed into thin patties, and you can work as you go – do some for the first batch and while they’re frying, form more rounds of them.

Into a big frying pan they go with some olive oil (you’ll likely need to add more olive oil with each subsequent batch you fry). This recipe makes 16-18 of the pancakes, but they’re thin, so surely you’d have 2 per person, or more. For an entrée you’d have 4-5 per person, I’d guess. Maybe more if your crowd is really hungry. Anyway, they take about 5 minutes per side to get golden brown. Transfer them to paper towels to drain. If you make as you go, you’d be serving them immediately. Otherwise, put them on a paper-lined rack on a tray and keep them in a 250°F oven while you finish preparing them all. Because they are thin pancakes, they’ll cool off way too fast.

Meanwhile you chop up some fresh dill for the pretty-factor. DILL is essential in these – there are just food combinations that are made in heaven – zucchini-yogurt-dill is one. To serve, make them pretty with a dollop of the yogurt and garnish with a little sprig of dill on top. My mouth is watering . . . . .

What’s GOOD: the pancakes are delicate and tender. Full of flavor and satisfying. I would think these could be prepared and frozen too, then reheated in a toaster oven easily enough. If you have a bumper crop of zucchini this could be a great make-ahead dish. This would go nicely with a roast (lamb or pork I’m thinking), or all by itself.

What’s NOT: really nothing except that you do need to drain the zucchini and onion so start a bit ahead of when you’re going to prepare them.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Zucchini Patties with Feta

Recipe By: Tarla Fallgatter, cooking instructor
Serving Size: 8

2 1/2 cups zucchini — coarsely grated (about 3 medium)
1 teaspoon salt — divided use
1 teaspoon spice rub — or use a combo of Mediterranean spices/herbs
1 large egg
1 large egg yolk
1/2 cup all purpose flour — (or more)
1/2 cup crumbled feta cheese
1 cup chopped fresh Italian parsley
1/2 cup chopped onions
1 1/2 tablespoons chopped fresh dill
1/2 cup olive oil — (about)
1/2 cup Greek yogurt, full-fat — with dill to garnish

1. Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Chop the onion finely and gather it into a couple of paper towels and allow to drain for a couple of minutes, then squeeze to extract some of the liquid from the onions. Add onion in with zucchini. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley and dill. If batter is very wet, add more flour by spoonfuls.
2. Heat 2 tablespoons olive oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil oil as needed. Transfer to paper towels. Serve immediately or keep warm by placing patties on paper towels on a rack, on a baking sheet in a 225°F oven. Serve with yogurt and garnish with dill.
DO AHEAD: Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes.
Per Serving: 218 Calories; 18g Fat (73.9% calories from fat); 5g Protein; 10g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 396mg Sodium.

Posted in Veggies/sides, on January 31st, 2018.

yukon_gold_parsnip_mash

 This recipe should have been posted before the holidays – in case you wanted to serve such a side dish when you had guests. The combo of parsnips and potatoes is really a good match.

It’s been some months ago I went to a cooking class where these were served, and I loved them. But then, I like parsnips in any way, shape or form. I forget about them, however, as they’re not a common produce item at my markets. Are they at yours? Over the holidays I saw them, but didn’t buy any – should have, because I’d like to make these now.

These aren’t anything unusual in the making of them – other than the addition of mascarpone and crème fraiche to them. A lot, actually, but the recipe makes a lot. Fresh sage adds just a lovely, subtle hint of the herb, and the freshly grated nutmeg is just perfect in them – some in the potatoes and a bit sprinkled on top when it’s served. IF you like these ingredients, save this recipe for next winter, perhaps, or for Easter dinner maybe?

What’s GOOD: the parsnip flavor is just so yummy-good. The cream products add a lovely lushness to the mixture. Altogether delicious and a keeper of a recipe.

What’s NOT: maybe only finding parsnips?

printer-friendly PDF and MasterCook 15/16 file (click link to  open recipe)

* Exported from MasterCook *

Yukon Gold and Parsnip Mash

Recipe By: from a cooking class with Susan V, 2017
Serving Size: 9

4 pounds Yukon Gold potatoes — or Russett
1 pound parsnips — peeled, quartered lengthwise and cut in 2″ pieces
4 tablespoons butter
8 ounces creme fraiche
4 ounces mascarpone cheese
1/2 teaspoon nutmeg — divided use

1. Place potatoes and parsnips in a large pot. Cover with water. Add a tablespoon of salt and bring to a boil. Cook until potatoes and parsnips are tender. Drain. Put them back in the pot with butter and coarsely mash. Add creme fraiche, mascarpone, HALF the nutmeg, salt and pepper to taste.
2. Transfer to a serving dish and sprinkle remaining nutmeg on top. Serve immediately.
Per Serving: 372 Calories; 18g Fat (44.6% calories from fat); 7g Protein; 45g Carbohydrate; 5g Dietary Fiber; 54mg Cholesterol; 87mg Sodium.

Posted in Salads, Vegetarian, Veggies/sides, on November 3rd, 2017.

nutted_wild_rice_salad

That photo just doesn’t do justice to this rice salad. Even though I use Photoshop to crop and work with my photos, sometimes you just can’t make brown food look wonderful. 

Behind the scenes of any blog, or maybe I should say a food blog with recipes, is a whole lot of file administration. You might not think so, but there are many, many steps to getting a story written, photos worked on, sized correctly, inserted in the right places, recipe itself prepared, stripped of formatting, uploaded and then put into a finished format on the blog. It’s not seamless. And all that is to say that this recipe that I made months ago somehow got lost in the mix. At least it didn’t get deleted. I can’t even remember when I made this (photo properties says I took the photo on August 5th), or for what family occasion (it was probably our group family birthday we do about that time of year). I wouldn’t have made it just for myself; that I know. But as soon as I glanced at the photo, I remembered eating it, and my mouth was watering.

The recipe came from cooks.com and has no attribution. But I used some white rice in it too, so am not sure where I found the recipe, or if I adapted it myself. In years past, I’ve made the Silver Palate’s wild rice salad numerous times (but never written up here), and I have another one here on my blog from a museum restaurant in D.C. The Mitsitam. And yet another one that’s a copycat one from a local restaurant here in my neck of the woods that contained fresh corn. But this one is just a simple-enough wild rice and white rice salad enhanced with pecans, golden raisins, green onions, orange juice and zest. And it’s downright delicious.

I won’t tell you that this salad is cinchy quick – it has several steps, and you have to watch the rice carefully that it doesn’t overcook. That would be a crime, since you want the wild rice to still have some tooth. But once the rice is made, the other ingredients are straight forward and easy. A lovely honey vinaigrette is added and it can sit for awhile. You can eat it warm or cold, and leftovers are still good, although the pecans sometimes get a bit soft. But worth making? Yes.

What’s GOOD: a great salad for a crowd. Can be made ahead. Delicious warm or cold, or room temp. Leftovers still taste good, too. Of all my wild rice salads I’ve made, this probably wasn’t my favorite, but I liked the orange zest and juice in it. And the green onions.

What’s NOT: a few steps to make, but not hard at all.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Nutted Wild Rice Salad

Recipe By: adapted from cooks.com
Serving Size: 8

1 cup long grain white rice
1/2 cup wild rice — raw
5 1/2 cups low sodium chicken broth
1 cup pecans — toasted
1/2 cup golden raisins
1 whole orange — ZESTED & juiced
1/4 cup honey
4 whole green onions — thinly sliced
4 tablespoons olive oil
2 tablespoons unsalted butter — melted
3 tablespoons white wine vinegar — or more to taste
salt and pepper to taste

1. Strain wild rice in strainer and run cold water over it. Rinse the rice thoroughly.
2. Place wild rice in heavy saucepan. Add stock (or water) and bring to to a rapid boil. Adjust heat to simmer and cook uncovered for 30+ minutes until rice is just barely cooked through. Do not overcook.
3. In another pot, cook white rice in water until it’s barely done – do not overcook. Drain, transfer both rices to a bowl and stir in butter and oil.
4. Combine the orange juice and honey; stir to combine. Add all remaining ingredients, adjusting for seasonings, or more vinegar, or orange juice. Let mixture stand for about 2 hours to allow flavors to develop. Taste rice for seasonings. Serve at room temp.
Per Serving: 404 Calories; 19g Fat (41.0% calories from fat); 12g Protein; 49g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 361mg Sodium.

Posted in Pork, Veggies/sides, on October 26th, 2017.

pan_roasted_pork_chops_apples_feta

Comfort food at its finest. Brown food is never very revealing in a photo . . . just trust me this is worth trying.

Aren’t pork chops just a simple way to get dinner on the table in fairly short order? Back in the days when I was working full time, pork chops were a regular on my evening dinner rotation because they could be prepared quickly. I won’t say that this method is quite that streamlined, but it won’t take you too much longer than a quick sauté in a pan and a short bake time to have this on your dinner table. I’m also including a new recipe for cauliflower that’s prepared to look like mashed potatoes. I liked this version better than the version I’ve made in the past. The pork chops are served alongside some nicely pan-sautéed apples that make a great accompaniment to the pork. Do make them – hopefully you have some apples, right?

The pork chops need to be brined for awhile – the recipe (from a cooking class I took) says 1-4 hours, but if you’re a working person, I truly don’t think brining for 8 hours would make any difference. The brine solution isn’t too salty (that would be the risk, that they’d absorb too much salt). But if you only have a short time, an hour will do it too. This brine is made with maple syrup, salt, of course, and water, heated to dissolve the salt. The purpose of simmering is ONLY to dissolve the salt, so I recommend you dissolve the salt in a cup or so of water, and the syrup, then add cold water to make up the water portion. That way you’ll get the pork chops in the brine a lot sooner. Or make it the night before and have it chilling. The brine also contains cider vinegar, peppercorns, apple cider and some fresh sage leaves.

Then you toss out the brine, blot the pork chops dry with paper towels and rub with olive oil and salt and pepper. This dish is made in a cast iron skillet (or another type of heavy skillet, like Le Creuset). That way you’ll get a nice sear on the meat and it holds the heat well while it roasts in the oven. The pork is browned on both sides briefly, then popped into a 400°F oven for 6-10 minutes (depends on how thick your pork chops are). Pork is done at 145°F internal temp. Use an instant read thermometer to make sure.

Meanwhile, just before the pork comes out of the oven (while it’s baking) peel, core and wedge some Gala or crispy apples, sauté them in a little butter and olive oil (with some red onion) and lastly you add some maple syrup and just before serving, spoon in some crumbled Feta. In another pan you sauté a few sage leaves until crispy (watch carefully). I usually don’t have sage leaves, so if you don’t either, just eliminate that part.

cauliflower_mash_sour_creamThe cauliflower mash is very easy and quick – buy a whole one, or the newer packages of riced cauliflower if you’d prefer. Cook the cauliflower in salted water until barely done, drain, then pulse in a food processor along with some whole milk, sour cream, butter, salt and pepper. Easy. Of course, it doesn’t taste exactly like mashed potatoes, but I’m telling you for sure, you’d be hard pressed to know if you’re eating it alongside pork and apples.

What’s GOOD: Delicious tasting pork with the sweet maple flavored apples alongside. Altogether scrumptious in my book. The cauliflower is also easy and a good way to eat your veggies without eating carbs. The sour cream is a nice addition to them.

What’s NOT: A little more prep than some, but not overly so. Would make a great company meal. If you have a helper in the kitchen, making this for a family weeknight dinner would be easy too.

PORK: printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

CAULIFLOWER: printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Pan-Roasted Brined Pork Chops with Maple Apples and Feta

Recipe By: A cooking class with Susan V, 2017
Serving Size: 6

BRINE:
6 cups water
1/4 cup kosher salt
1/2 cup maple syrup
2 cups apple cider vinegar
1 1/2 teaspoons whole peppercorns
2 whole sage leaves — (fresh)
PORK:
6 pork chops — about 1″ thick
2 tablespoons olive oil
Salt and pepper
APPLES:
1 tablespoon unsalted butter
1 tablespoon olive oil
10 whole sage leaves
1/2 cup red onion — sliced
1 pound apples — Gala or Honey Crisp, peeled, cored, cut in wedges
2 tablespoons maple syrup
1/4 cup feta cheese — crumbled

1. Brine the pork: combine salt, maple syrup and water in a saucepan. Simmer, stirring, until the salt has dissolved. Let cool to room temp. Add cider, vinegar, peppercorns and sage. Submerge the pork chops in the brine and refrigerate for 1-4 hours.
2. Preheat oven to 400°F.
3. Remove pork from brine (discard brine) and pat dry with paper towels. Set the pork on a plate, cover with plastic wrap and allow pork to come to room temp, about 30 minutes.
4. Rub the pork with olive oil and season with salt and pepper. Heat a large cast iron skillet over medium-high heat. Add pork and sear on one side for 3 minutes. Turn over, then transfer skillet to the preheated oven. Roast for 6-10 minutes, or until pork has reached an internal temp of 145°F. Transfer to a heated plate and pour any pan juices on the meat. Let rest for about 5 minutes.
5. APPLES: Melt butter with olive oil in a large skillet. Add sage leaves and fry for less than a minute (do not burn). Remove sage to a paper towel and set aside. Add onion to skillet and cook about 5 minutes, then add apples, and cook for 6-8 minutes, until apples are softened. Add maple syrup and cook for just a minute. Remove apples from the heat, fold in the crispy sage leaves and crumbled Feta cheese.
6. Serve pork with apples along side.
Per Serving: 512 Calories; 26g Fat (44.5% calories from fat); 25g Protein; 47g Carbohydrate; 4g Dietary Fiber; 84mg Cholesterol; 3903mg Sodium.


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Cauliflower Mash with Sour Cream

Recipe By: Cooking class with Susan V, Oct. 2017
Serving Size: 6

1 whole cauliflower head — cut in florets
3 tablespoons whole milk
3 tablespoons sour cream
1 tablespoon butter
Salt and pepper to taste

1. Cook cauliflower in simmering salted water until tender, about 5-7 minutes. Drain.
2. Place cauliflower in food processor with remaining ingredients and pulse until smooth. Taste for seasoning.
Per Serving: 61 Calories; 4g Fat (52.0% calories from fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 56mg Sodium.

Posted in Salads, Veggies/sides, on October 22nd, 2017.

green_bean_salad_pears_parm

What a heavenly combination. You just don’t know they’re one of those matches made in heaven unless you’ve had green beans and pears together. The shaved Parm puts it over the top.

Since green beans are available all year ‘round, there’s no reason you can’t make this salad any time of year. It calls for Bosc pears, which are also available year ‘round, so see, you need to try this. I think it would make a beautiful salad for Thanksgiving or Christmas, if you have a big celebration. Or a small one, for that matter. I’ve offered to make this for Thanksgiving at my son and daughter-in-law’s home. It will go well with turkey, I think.

You can use haricot verts beans, or regular sized – but I’d cut the regular sized in half. They are cooked just barely – so they’re al dente (or you can cook them to whatever tenderness you prefer). Cool off in cold and/or icy water, drain and set aside. Then, you make a vinaigrette with walnut oil and Sherry wine vinegar. Add some chives and parsley, plus finely minced shallots too. And some fresh, shredded basil. Toast some walnuts, shave the Parmesan and lastly cut up the pears. You’ll want to make this just before serving. Toss together then add the shaved Parm on top. That’s it. You’ll be happy to have this recipe in your collection, I promise. It came from a cooking class I did last month with Susan V, although I found the recipe online at farmflavor.com.

What’s GOOD: the food combination (pears, green beans and Parm are just super together). You can make just about everything ahead of time and cut up the pears at the last. If you’ve used Bosc pears, the salad should keep well for a day (leftovers). Altogether wonderful.

What’s NOT: There are a few steps to this (preparing dressing, toasting walnuts, preparing the green beans, shaving the Parm, etc) but it’s all worth doing.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Green Bean Salad with Pears and Parmesan

Recipe By: From a cooking class with Susan V, 2017, but also at farmflavor.com
Serving Size: 6

1 1/2 pounds haricots verts — (French green beans) or other slender green beans, trimmed
3 tablespoons sherry vinegar
5 tablespoons walnut oil — (can substitute vegetable oil)
2 tablespoons olive oil
3 tablespoons fresh chives — chopped
3 tablespoons fresh parsley — chopped
3 tablespoons shallots — minced
3 tablespoons fresh basil — chopped
2 small pears — firm but ripe pears, such as Bosc, peeled, cored and julienned (cut into matchstick-size strips)
1/2 cup walnuts — toasted and chopped
1/2 cup Parmigiano-Reggiano cheese — shaved with vegetable peeler (or more)

1. Cook haricots verts (French green beans) in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain, then rinse with cold water. Drain well, and set aside. Can prepare beans ahead and chill in refrigerator if desired.
2. Whisk together walnut oil, vinegar, olive oil, chives, parsley and shallots in large bowl. Add haricots verts, basil, pears and walnuts; toss gently. Season with salt and pepper. Top with Parmesan, and serve.
Per Serving: 273 Calories; 22g Fat (68.3% calories from fat); 5g Protein; 18g Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 9mg Sodium.

Posted in Vegetarian, Veggies/sides, on September 26th, 2017.

baked_portobello_mashed_potatoes

Maybe it’s just that I love mashed potatoes, and I feel guilty every time I eat them! And yet these are somewhat redeemed because they’re blended with a lot of spinach (healthy) and mounded on a big portobello mushroom (healthy!).

In either case, this is a dish you will want to make. I can’t wait for the weather to turn a little cooler and I’ll be making this as my dinner entrée. It was served at a cooking class alongside a steak, but I was just taken with the mushroom. If you served a whole mushroom, it could easily be your dinner as I expect to do it that way.

You probably already know that when preparing portobellos (they’re also called baby bellas) you need to remove all those black gills on the under side. They contain a dark ink I’ll call it – and it turns anything that touches them black and ugly. So, use a spoon and scrape out all those gills until you get down to regular mushroom flesh. Do that first!

Then, next in order is to make a batch of mashed potatoes, and at the last you throw in a bag of baby spinach (cooked briefly) along with some grated Parm, sour cream, butter and milk. The potatoes and their accompaniments probably aren’t all that healthy, but everything else about this dish IS. The mushrooms are brushed with an oil/balsamic vinegar mixture and broiled briefly, then seasoned with salt and pepper. You do need to mop out the juices in the mushroom when you broil it on its underside (up). It creates too much fluid and would make the potatoes soupy. Just use a paper towel to remove the liquid that oozes out. Then you pile in the potatoes, top with green onions and bake for 10-15 minutes to heat them through, but still leaves the mushrooms solid enough that you can move it with a spatula. You could also sprinkle with some more green onions. Delicious. For a mushroom meal, use a big honkin’ mushroom, but if serving as part of a dinner, I’d buy smaller portobellos if you can find them. Otherwise, cut each big portobello in half to serve.

What’s GOOD: all the flavors in this dish are ever-so-tasty. But then, I am a sucker for good, flavorful mashed potatoes. The spinach gives it some pretty green speckled color, and some healthy elements. The mushroom is also a great “plate” for the potatoes and if you buy a big mushroom, it will easily be a meal.

What’s NOT: nothing really – a bit of fuss to make the mashed potatoes – but that’s about it!

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Baked Portobello Mushrooms with Parmesan Mashed Potatoes

Recipe By: From a cooking class with Susan Vollmer, 2017
Serving Size: 8

4 pounds Russet potatoes
4 ounces unsalted butter
3/4 cup milk
1 pound baby spinach
1/2 cup Parmigiano-Reggiano cheese — grated
1 cup sour cream
1/4 cup olive oil — use an herb flavored one if available
2 tablespoons balsamic vinegar
8 large Portobello mushroom caps
Salt and freshly ground pepper to taste
2 large green onions — minced

1. Peel potatoes and cook them in boiling, salted water until tender. Drain, then return potatoes to the saucepan. Add butter and milk and mash the potatoes.
2. In a large skillet, briefly cook the baby spinach in a little bit of olive oil so the leaves are wilted. Add it to the potatoes, then add the Parm and sour cream. Season mixture with salt and pepper to taste.
3. In a measuring cup, combine the oil and vinegar. Set aside.
4. Preheat broiler. Clean the mushroom caps of gills and stem. Brush the mushrooms lightly with the oil/vinegar mixture and season with salt and pepper.
5. Broil the mushrooms for about 2 minutes per side. Remove from the oven and use paper towels to mop up any brown juices in the center of the mushroom cap. Fill each mushroom cap with potato mixture and place in a baking dish. Reduce oven temp to 400F.
6. Top all of the mushrooms with some of the green onions and bake for 10-15 minutes just to heat through. Serve within about 5 minutes.
Per Serving: 462 Calories; 26g Fat (48.5% calories from fat); 11g Protein; 51g Carbohydrate; 7g Dietary Fiber; 47mg Cholesterol; 93mg Sodium.

Posted in Veggies/sides, on September 2nd, 2017.

bacon_hasselback_potatoes

I’ve been slow to get on the Hasselback Potato bandwagon. Now I’m definitely on the train! Gosh were these fun and tasty!

My granddaughter Sabrina was visiting with me (before she flew back to So Carolina to return for her sophomore year at Clemson University). She loves to cook (we also do art together – I worked on a Zentangle design, and she used acrylics to paint a sunset/landscape), so we worked in the kitchen together and she helped me slip the bacon in between the slices, and she made some squash for us for our dinner. We also had some of that Chili-Rubbed Salmon I made a few weeks ago, that was so good. These potatoes were a great side dish for the salmon.

These little beauties, these potatoes, are on the small side, but I THINK they’re better if they’re smaller. I suppose you could do a big potato using this method, but the smaller ones are just so CUTE! These were a Yukon Gold type and about 3” long. I had figured she and I would each eat two of them, but no, we just had one. They’re rich. And decadent. But the bacon – oh gosh, the bacon – they “make” this dish, IMHO.

hasselback_cutsFirst, you cut the potatoes – use two wooden style spoon handles, one on either side of the potato, so when you make the cut, you don’t cut all the way through. That, of course, is the whole thing about Hasselbacks – the little thin cuts. So the photo at left you can see the cutting. About 1/16” or 1/8 inch. At right you can see the two spoons on either side so you don’t slice all the way through.

hasselback_with_spoonsIt’s actually pretty easy to do. I used the back of my left hand to hold the spoons in place and used my fingers to anchor the potato. Requires a bit of dexterity, I suppose. If you have a kitchen helper, have them hold the spoons. Then, the next step is to partially cook the potatoes. Bring a pot of water to a boil and slip these already cut potatoes in it for FOUR MINUTES only. Remove boiling_hasselback_potatoesand set aside to let them cool.

Meanwhile, you will have used a few slices of thick-sliced bacon and frozen them on a flat surface (a pan), then slipped them into the freezer so they stay super cold/frozen. You know, fat doesn’t actually freeze clear through, but it’s good enough. Then you put the little slips of frozen freeezing_bacon_chipsbacon into the slices, pushing them down gently. You don’t want to “break” the potato’s back so it’s important that you slide the bacon in carefully.

Then you melt some butter and slather some on the potatoes with a brush and into an oven they go. Now I veered off a little bit from the original recipe I found (at Food Network) because it said cook the potatoes at 350° for 2 HOURS. I didn’t have 2 hours of time to devote to that, so I cranked the oven up to 400° and baked them for 6_hasselback_bacon_potatoesabout 35 minutes. They certainly weren’t as dark-brown-crispy looking as the originals were, but they were cooked through. The bacon was brown. They came out of the oven, I then brushed more melted butter (with green onions and garlic) on top and stuck them back in the oven for about 10 minutes. Perfectly done. I”ll be making these again for sure!

What’s GOOD: these were so fun, different. Very tasty – of course, the butter helps a lot. A lot of the butter oozed out onto the baking sheet, unfortunately. See all the fat on the Silpat lined pan above. But the bacon slowly oozed into the potatoes too, so they had plenty of fat to make it delicious. For me, the bacon was the star of the dish, but also loved the soft consistency of the potatoes too.

What’s NOT: only that they take a bit of work to get them ready to go. But not difficult, and if you have anyone to help, it’ll get done in no time.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Bacon Hasselback Potatoes

Recipe By: Food Network Kitchens
Serving Size: 6

2 slices thick-sliced bacon — each cut crosswise into 9 pieces
Kosher salt
6 medium Yukon gold potatoes — peeled
1/2 stick unsalted butter
Sea salt and freshly ground pepper
1 whole green onion — finely chopped
1 tablespoon finely chopped fresh parsley
1/2 clove garlic — finely chopped

NOTE: Use more bacon in each potato if you don’t mind the calories & fat.
1. Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.
2. Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.
3. Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt a few tablespoons of butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.
4. Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter. (Note: I increased the temp to 400° and baked them about 35 minutes – they won’t be as brown and crispy as doing them for 2 hours, but they’re cooked through.)
5. When the potatoes are almost done, melt the remaining butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5-10 more minutes. Transfer to a platter and season with salt and pepper.
Per Serving: 163 Calories; 10g Fat (53.9% calories from fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 74mg Sodium.

Posted in Veggies/sides, on August 1st, 2017.

twice_cooked_cabbage_bacon

An easy side vegetable, could be made ahead.

Back a week ago I’d purchased a package of pre-sliced green cabbage at Trader Joe’s. I’d intended to use it in a cole slaw, to go with some Italian sausage I’d defrosted. I didn’t, so needed to find a recipe for cabbage. Searching through my recipes I came across this, a Kalyn’s Kitchen one. I had everything except Mozzarella, so I substituted Cheddar. And I needed to use up a red onion (so I substituted for the yellow onion). I had a package of thick-sliced bacon in my refrigerator that needed to be opened and rolled up and packaged for freezing, so it was an easy decision to make this recipe. Kalyn’s adheres to a South Beach diet, and this one qualifies on all counts. My DH would have loved this casserole.

I used just one skillet – I cooked up the bacon and removed it to a paper towel. There was very little fat left in the pan, so I used that plus a tad of olive oil and sautéed the onion until it was wilted, then added the cabbage. That needed to be stirred frequently or only the cabbage touching the pan would have been cooked, so as I prepared other parts of my dinner, I just tossed the cabbage several times until it was about 2/3 cooked. Then the bacon is put back in and stirred a minute or two. Then that mixture went into a deep pie dish (I made a smaller version of Kalyn’s recipe). Sour twice_cooked_cabbage_bacon_casserolecream was haphazardly spread on top, then I grated the cheddar and sprinkled that all over the top. Into a 375° F oven it went and baked for about 18 minutes. If you make a larger casserole, it likely will take longer to bake, to get the cheese all bubbling and beginning to brown here and there.

I scooped out that big spoonful onto my plate and had my dinner. I needed to let the cabbage sit a few minutes because it was tongue-burning hot. Thanks Kalyn, for a easy, tasty recipe!

What’s GOOD: I loved the flavor of the cabbage, onion and bacon. I mean – – – really, what’s there not to like about that? Surely this qualifies as comfort food with the ooey-gooey cheese on the top. I could easily have had 3 servings. I don’t suppose I would say this dish knocked my socks off, but it sure was satisfying. Easy. Tasty. I had enough for 4 dinners for myself. If I’d been making this for eating in one meal, I’d have left the cabbage mixture in the cast iron skillet and just added the sour cream and cheese and served the whole thing on the table. Minimal dishes! It’s also very low calorie.

What’s NOT: nothing, really. Takes a bit of preparation, but not much.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Low-Carb Twice-Cooked Cabbage with Sour Cream and Bacon

Recipe By: Adapted slightly from Kalyn’s Kitchen, 2016
Serving Size: 4

2 slices thick-sliced bacon — cut into thin strips
1 teaspoon olive oil — or bacon fat
1/3 cup yellow onion — finely minced
1/2 head cabbage — core cut out and cut into thin strips
1/4 teaspoon sweet paprika
salt and pepper to taste
1/2 cup sour cream
3/8 cup cheddar cheese — grated (or mozzarella)

1. Preheat oven to 375°F/190C. Slice the bacon. Cut the core out of the cabbage and cut it into thin strips. Mince the onion.
2. Heat a large frying pan over medium high heat, add the strips of bacon, and cook until the bacon is browned and very crisp. Drain bacon on paper towels.
3. Heat olive oil (or use the bacon fat that’s in the pan, if you prefer) in the frying pan, add the minced onion, and cook over medium-high heat until it’s barely starting to brown. Add the sliced cabbage, season with paprika, salt, and pepper, and cook just until it has softened partly, stirring frequently. Then add the crisp bacon pieces, stir to combine with the cabbage, and cook 1-2 minutes more to combine flavors.
4. Spray a glass baking dish with olive oil or non-stick spray. Pour the sauteed cabbage in the casserole dish and spread the sour cream over, then sprinkle with the grated cheese.
5. Bake about 20-30 minutes, or until it’s bubbling hot and the top is nicely browned. Serve hot.
Per Serving: 159 Calories; 14g Fat (77.5% calories from fat); 6g Protein; 3g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 185mg Sodium.

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