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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. Now in 2023, I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Under the Java Moon, by Heather Moore. Sometimes these WWII books are tough to read. This is a true story (written as fiction, though) about a few Dutch families who are taken prisoner on Java Island, by the Japanese. Certainly it’s a story about unbelievable deprivation and sadness, but also about resilience too. Not everyone survives, as you could guess, but you’ll be rooting for young Rita who takes on so many responsibilities far beyond her 6-year old’s abilities. I read this because a dear friend of mine’s husband (now deceased) was in the Army during WWII and spent a lot of his duty in Indonesia and had horrific stories to tell about the weather and environment (awful!). A period of his life he liked to forget. The book certainly brings that period and place to the forefront. I’m glad I read it.

Never in a million years would I have picked up Blind Your Ponies, by Stanley Gordon West. If I’d read the cover or flap that the bulk of the story is about basketball, I’d have put it back on the shelf. But oh, this book is – yes, about basketball, but it’s about a place in time in Montana, a few decades ago, when a tiny town supported their high school team. It’s about a dream. About the town who believed in them. About a tall young man who comes to lives in the town, and his deliverance, really, from a pretty awful background as he plays basketball, when he’d never played before. It’s about relationships, marriages, families and about how this little team makes it. Such a great story and SO glad I read it.

A Girl Called Samson, by Amy Harmon. I’m a fan of anything written by Harmon, and this one delivered as all her books do. 1760, Massachusetts. Deborah Samson is an indentured servant but yearns for independence. From being a rather tall, skinny kid (a girl) to faking it as a young soldier (a young man) in the Continental army. You’ll marvel at her ability to hide her true self. It’s quite a story. She’s thrown into the worst of situations in the war and comes through with flying colors. You’ll find yourself rooting for her and also fearing mightily that she’s going to either get killed, or be “found out,” by some of the men. Riveting story beginning to end. There’s a love interest here too which is very sweet.

On Mystic Lake, by Kristin Hannah. This is a book Hannah wrote some years ago, and tells the story of a woman, Annie, who finds out (on the day their daughter goes off to a foreign land for an exchange quarter) that her husband is in love with another woman and leaves her. Annie, who has been the quintessential perfect corporate wife, is devastated. She felt blind-sided. She cries and wallows, but eventually she returns home to her small town, where her widowed dad lives, in Washington. There she runs into many people she knew and at first feels very out of place. Slowly, she finds the town more welcoming and she helps a previous boyfriend, now widowed with his young daughter. A connection is there. Annie has to find herself, and she definitely does that. Her husband rears his head (of course he does!) after several months, and Annie has to figure out what to do. I don’t want to give away the story. Lots of twists and turns.

The Vineyard, by Barbara Delinsky. A novel with many current day issues. Husband and wife own a vineyard in Rhode Island. Husband dies. Widow soon (too soon) marries the manager, a hired employee, much to the consternation of her two grown children. Widow hires woman as personal assistant (much of the book comes from her voice) and she gets entangled into the many webs, clinging from the many decades the winery has tried to be successful. Really interesting. Lots of plot twists, but all revolving around work of the vineyard. Cute love story too. It wouldn’t be a Delinsky book without that aspect.

Consequences, Penelope Lively. I’ve always loved this author’s writing style. Have read many of her books. This one follows a rather dotted line family, the women, as they grow through worn-torn London and England. There’s poverty and both major events and minor ones that send the story’s trajectory in new directions. Riveting for me. Lively won the Booker Prize for Moon Tiger, her most famous book.

Below Zero, C.J. Box. Mystery of the first order. A Joe Pickett novel (he’s a game warden in Wyoming) with a family member thought dead is suddenly alive. Or is she? Joe’s on the hunt to find out. I don’t read these books at night – too scary. I love his books, though.

Consolations of the Forest: Alone in a Cabin on the Siberian Taiga, by Sylvain Tesson. I’m not sure what possessed me to read this book. About a late 30s guy who seems to crave solitude; he’s offered a 11×11 cabin in the cold/frozen Siberian outback, on a huge lake that freezes over in winter. Here’s a quote from the book: “A visit to my wooden crates. My supplies are dwindling. I have enough pasta left for a month and Tabasco to drench it in. I have flour, tea and oil. I’m low on coffee. As for vodka, I should make it to the end of April.” Vodka plays large in this book. Tesson (who is French, with Russian heritage) is a gifted writer, about the wilderness, the flora and fauna, about the alone-ness, the introspection. Mostly he ate pasta with Tabasco. No other sauce. Many shots of vodka every day. Drunkenness plays a serious role too – what else is there to do, you might ask? He lived there for about a year. I’d have lasted a week, no more.

The Auburn Conference by Tom Piazza. Another one, given my druthers I’m not sure I’d have picked up. For one of my book clubs. Excellent writing. 1883, upstate NY. A young professor decides to make a name for himself and puts on an event, inviting many literary luminaries of the day (Mark Twain, Frederick Douglass, Herman Melville, Forrest Taylor and a romance novelist [the outlier] Lucy Comstock). Part panel discussion, part private conversations, the author weaves a tale of discord, some moderate yelling, some rascism and much ridicule of the romance novelist. Also some words of wisdom, maybe not from the authors you’d have expected. Unusual book.

As Bright as Heaven, by Susan Meissner. 1918. Philadelphia. About a young family arriving with the highest of hopes. Then the Spanish Flu hits and dashes everything. You’ll learn a whole lot about that particular virulent flu and the tragic aftermath. Really good read.

Hour of the Witch, by Chris Bohjalian. Boston, 1662. A young woman becomes the 2nd wife of a powerful man, a cruel man. She determines to leave him, something just “not done” back then. Twists and turns, she’s accused of being a witch. Story of survival, and a redeeming love too.

My Oxford Year, by Julia Whelan. At 24, a young woman is honored with a Rhodes Scholarship to Oxford. She’s older than most of her fellow classmates, and as an American, doesn’t fit in very well. She’s left a good job back home, but determines to try to work some for the political campaign job she’s left, and also do the work for her Oxford scholarship. She meets a professor. Oh my. Such an interesting book. I loved learning about the culture of Oxford, and there’s a fascinating romance too, somewhat a forbidden one with said professor.

Madame Pommery, by Rebecca Rosenberg. I love champagne. Have read a number of books over the years (novels) about the region (and I’ve visited there once). This is real history, though in a novelized form. Madame Pommery was widowed, and determined she would blaze a trail that was not well received (no women in the champagne business for starters). And she decides to make a different, less sweet version. She’s hated and reviled, but sticks to her guns, veering away from the then very sweet version all the winemakers were producing. Fascinating story.

The Wager, by David Grann. A true tale of shipwreck, mutiny and murder back in the 1740s. Not exactly my usual genre of reading, but once I heard about the book, I decided I needed to read it. This is a novelized version of the story, based on the facts of an English shipwreck, first off Brazil, then later off Chile. Of the men, their struggle to survive (and many didn’t). Yes, there’s murder involved, and yes, there’s mutiny as well. Those who survived stood trial back in England many years later. Riveting read.

Before We Were Yours, by Lisa Wingate. 1939. A shantyboat in the backwaters of the Mississippi River. A 12-year old girl is left to care for her younger siblings when her mother is taken ill. A mystery ensues, and soon officials chase these youngsters to take them into an orphanage, one that became infamous for “selling” the children, weaving wild tales of their provenance. Dual timeline, you read about a successful young attorney who returns home to help her father, and questions come up about the family history. Fascinating read. You’ll learn about this real abominable woman, Georgia Tann, who profited by her “sales.”

The Vaster Wilds, by Lauren Goff. This tells the story of a young servant girl, in the aftermath of the starvation in Jamestown, the beleaguered town that virtually disappeared because the people weren’t prepared for the harshness of survival in those days. She escapes before the demise of the town and heads west, with nothing but the clothes she’s wearing. She survives longer than you might think, and encounters a lot of interesting experiences and people. Very interesting historical read.

Lady Tan’s Circle of Woman, Lisa See. Historical fiction, from 1469, Ming Dynasty, China. Based on the true story, however, about a young woman mostly raised by her grandmother who is a well known physician. Her grandfather is a scholarly physician, her grandmother, more an herbalist, or like a pharmacist of the day. Tan eventually marries into a family and is immediately subjugated by the matriarch, who won’t allow her to practice any of her healing arts. Quite a story, and also about how she eventually does treat women (women “doctors” were only allowed to treat women) as a midwife and herbalist. You’ll learn a whole lot about the use of flowers and herbs for healing and about the four humors.

Winter Garden, by Kristen Hannah. Quite a story, taking place in Washington State with apple orchards forming a backdrop and family business. Two sisters, never much friends even when they were young, return home to help care for their ailing father. Their mother? What an enigma. She took no part in raising them, yet she lived in the home. She cooked for the family, but rarely interacted. Yet her father adored his wife, their mother. How do they bridge the gulf between each other and also with their mother. Another page turner from Kristen Hannah.

Trail of the Lost, by Andrea Lankford. Not my usual genre. This is nonfiction, about Lankford who has plenty of credentials for rescue services, and is an avid hiker herself, determines to try to find some missing people who have disappeared off the face of the earth on the Pacific Crest Trail. It’s about how rescues work, everything from the disconnect between active citizens who want to help, and seemingly the unwillingness of authorities to share information. Not exactly a positive for law enforcement in this book. Really fascinating. There are hundreds of people who have disappeared off various long hike trails in the U.S. This is about four who were hiking (separately and at different times) on the PCT.

Tomorrow, Tomorrow and Tomorrow, by Gabrielle Zevin. I’ve never been a “gamer.” Not by any standard definition, anyway. Not like people who really get into games, adventure, killers, etc. And this book isn’t a game .. . but it’s a novel (and a great story, I might add) about how these games come into being. How they’re invented, how they morph. First there were two college students, then a third person is added, and they end up creating a wildly popular game. A company is born. And it goes from there. Mostly it’s about the people, their relationships, but set amidst the work of creating and running a gaming company. Not all fun and games, pun intended.

Remarkably Bright Creatures, by Shelby Van Pelt. Oh gosh, what a fabulous book. It’s a novel; however, much of the story is about the intelligence of octopus. In particular this one, Marcellus, who lives in an aquarium in a fictitious town in western Washington State. More than anything the book is about relationships, not only Marcellus with a woman (of a certain age) who cleans the aquarium at night, but the various people in this small town.

Trust, by Herman Diaz. This novel is an enigma in so many ways. It’s a book, within a book, within a book. About the stock market crash back in 1929, but it’s about a man. Oh my. It’s really interesting. This book won the Pulitzer. That’s why I bought it.

Cassidy Hutchinson is a young woman (a real one) who works in politics or “government.” She’s worked for some prestigious Washington politicians, and ended up working for Trump. The book is a memoir of her short spin working at the highest levels, and obviously at the White House. She worked under Mark Meadows and suffered a lot of ridicule when she quit. Truth and lies . . . when she couldn’t live with herself and subvert the truth. Enough, gives you plenty of detail leading up to and after the January 6th uprising. She testified to Congress about what she knew. Really interesting. I almost never read books about politics because I think many (most?) of our elected politicians succumb to the lure of power and forget who they work for, us, the public.

Becoming Dr. Q, by Alfredo Quiñones-Hinojosa, MD, is an Associate Professor of Neurosurgery and Oncology at Johns Hopkins University. This is his memoir about how he went from being a penniless migrant from Mexico to one of the world’s most renowned experts in brain tumors.

The Invincible Miss Cust, by Penny Haw.  In 1868 Ireland, a woman wasn’t allowed to attend veterinary school, much less become a veterinarian. It took  years of trying (to the horror of her aristocratic family) and finally someone took her under their wing, she enrolled using a pseudonym (a name not revealing her gender). This is a true story of Aleen Isabel Cust, who did just that.

Her Heart for a Compass, by Sarah Ferguson (yes), the Duchess of York. I was pleasantly surprised as I read this book that it wasn’t the usual romantic romp – there’s more to this story than you might think. Ferguson utilizes some of her family ancestors as real characters in the book. Sweet story but with lots of twists and turns.

Someone Else’s Shoes, by Jojo Moyes.Nisha, our heroine, is a wealthy socialite. She thinks her life is perfect. At the gym someone else grabs her gym bag, so she grabs the similar one. Then she finds out her husband is leaving her and he’s locked her out of their high-rise apartment. She’s penniless. No attorney will take her on. She has nothing but this gym bag belonging to someone else (who?).

The Eleventh Man, Ivan Doig. What a story. Ben, part of a Montana college football team in the 1940s, joins the service during WWII. So do all of his eleven teammates. After suffering some injuries in pilot training he is recruited by a stealthy military propaganda machine. His job is to write articles about his teammates as they are picked off at various battle theaters around the Pacific and Europe. Ben goes there, in person, to fuel the stories. Ivan Doig is a crafty writer; I’ve read several of his books, my favorite being The Whistling Season.

Wavewalker, by Suzanne Heywood. Oh my goodness. A memoir about a very young English girl who goes off with her besotted and narcissistic parents and her brother on a years-long sailing journey supposedly following the route of James Cook. A very old, decrepit 70-foot schooner. Four people, 2 sort-of adults and 2 children. Sometimes a helper or two. A seasick mother. A dad who is driven to the extreme, whatever the damage he creates. She spent 10 years aboard.

Claire Keegan wrote Small Things Like These. It’s won a lot of awards, and shortlisted for the Booker Prize. Takes place in Ireland. Some profound questions come up in this novella, about complicity, about restitution. There’s a convent nearby, and attached one of those places young girls were sent if they found themselves “in the family way,” and about how the church helped, supposedly, by taking the children and placing them in homes, without consent. It’s ugly, the truth of the matter. Really good read.

Nicholas Sparks isn’t an author I read very often because his books are pretty sappy, but daughter Sara recommended this one, The Longest Ride. It begins with Ira (age 93), stuck in his car as it plunges off the edge of a road, and it’s snowing. As the hours tick by, he reminisces about his life.

The Neuroscientist Who Lost Her Mind, by Barbara Lipska. Interesting that I’ve read two books recently about the brain (see Doctor Q above). This is a true story about a woman, a neuroscientist, who developed a metastatic melanoma in the brain.

The Price of Inheritance, by Karin Tanabe. This is a mystery, of sorts. Our heroine is an up and coming employee at Christie’s (auction house). In bringing a large collection of expensive art to auction, she makes a misstep about the provenance of a desk. She’s fired. She goes back to her roots, takes a job at a small antique store where she used to work.

The Covenant of Water, by Abraham Verghese. Did you read Cutting for Stone, years ago, by this author? Such a good book, so I knew I’d enjoy this one, and oh, did I!. The book takes place in a little known area of southern India, and chronicles a variety of people over a few generations, who inhabit the place.

Finding Dorothy, by Elizabeth Letts. My friend Dianne recommended this book to me, and it was so special. Loved it beginning to end. It’s based on the story of 77-year old Maud Gage Baum (her husband Frank Baum wrote The Wizard of Oz).

The Bandit Queens, by Parini Shroff. It’s about a young Indian woman, Geeta, as she tries her best to make a living after her husband leaves her. Yet the community she lives in, thinks Geeta murdered him.

Attribution, by Linda Moore. We follow art historian Cate, as she struggles to succeed in her chosen field against sexist advisors. She finds what she thinks is a hidden painting.

The Measure, Nikki Erlick. Oh my goodness. This story grabbed me from about the third sentence. Everyone in the world finds a wooden box on their doorstep, or in front of their camper or tent, that contains a string. Nothing but a string. The author has a vivid imagination (I admire that) and you just will not believe the various reactions (frenzy?) from people who are short-stringers, or long-stringers.

The Book Spy by Alan Hlad. True stories, but in novel form, of a special Axis group of men and women librarians and microfilm specialists, sent to strategic locations in Europe to acquire and scour newspapers, books, technical manuals and periodicals, for information about German troop locations, weaponry and military plans of WWII. I was glued to the book beginning to end. Fascinating accounts.

A Dangerous Business, Jane Smiley. What a story. 1850s gold rush, story of two young prostitutes, finding their way in a lawless town in the Wild West. There’s a murder, or two, or three, or some of the town’s prostitutes, and the two women set out to solve the crime.

Storm Watch, by C. J. Box. I’m such a fan of his tales of Wyoming Game Warden Joe Pickett’s adventures catching criminals. Loved it, just like I’ve loved every one of his books.

Defiant Dreams, by Sola Mahfouz. True story about the author, born in Afghanistan in 1996. This is about her journey to acquire an education. It’s unbelievable what the Taliban does to deter and forbid women from bettering themselves.

Language of Flowers by Vanessa Diffenbaugh. This is fairly light read, a novel – but interesting, about the meaning behind many flowers.

The Rome Apartment, by Kerry Fisher. Such a cute story. Maybe not an interesting read for a man. It’s about Beth, whose husband has just left her, and her daughter has just gone off to college. Beth needs a new lease on life, so she rents a room from a woman who lives in Rome.

All the Beauty in the World, a memoir by Patrick Bringley. Absolutely LOVED this book. Bringley was at loose ends and accepted a job as a guard at the Metropolitan Museum of Art in NYC. He’d been a journalist at The New Yorker magazine, but after his brother was ill and died, he needed refreshing. After his training at the museum, he moves from room to room, guarding the precious art, and learning all about the pieces and the painters or sculptors.

The Queen’s Lady, by Joanna Hickson. I love stories about Tudor England, and this one didn’t disappoint. Joan Guildford is a lady in waiting to Queen Elizabeth. Oh my goodness are there twists and turns.

Once in awhile I’m ready to read another Louise Penny mystery. This time it was World of Curiosities. Usually I’d write something wonderful regarding “another tome about Three Pines.” Not going to say it this time. Three Pines becomes a sinister place. Murders (many).

Over the years I’ve read many of Jodi Picoult’s books. This, her newest, or very new, is called Mad Honey. Oh, my. This book is beyond Picoult’s usual borders, but then she always writes edgy books. That’s her genre. This one is written with a co-author, a woman who is gay (I think) and also a trans-gender.

Philippa Gregory is one of my fav authors. Just finished her 3rd (and last, I think) in the Fairmile series called Dawnlands. If you scroll down below you’ll find the 2nd book in the series, Tidelands. Very interesting about English history, but about the same families from the first book in the group. Loved it, as I loved all of them.

Am currently reading Rutherfurd’s long, long book, Paris. I love these involved historical novels about a place (he’s written many about specific places in the world). It’s a saga that goes back and forth in time, following the travails of various people and families, through thick and thin. Some of it during the era of the King Louis’ (plural, should I say Louies?). Very interesting about some of the city’s history and royalty.

Although this book says A Christmas Memory, by Richard Paul Evans, it’s not just about Christmas. A young boy is the hero here, but really an older widower man who lives next door plays a pivotal part of this book.

Wish You Were Here, by Jodi Picoult. Another page-turner. I loved this book. A thirty-something woman, about to take a trip with her boyfriend, when Covid breaks out. Covid plays a major role in this book, beginning to end. She decides to go anyway as her boyfriend is a doctor and cannot leave. She ends up on a remote Galapagos island, and you go along with her – with people she meets, the life she leads, the isolation she experiences, the loneliness she feels, but the joy of nature is a sustaining aspect.

Not everyone wants to read food memoirs. When I saw Sally Schmitt had written a memoir, titled Six California Kitchens, I knew I wanted to read it. I met Sally a few times over the years when I visited Napa Valley, and bought some of her famous pickled items, chutneys, jams, etc. She was the original chef at The French Laundry, before it became truly famous by Thomas Keller.

Being a fan of Vivian Howard (from her TV show), when I saw she’d written another book, I knew I should buy it. This Will Make It Taste Good is such an unusual name for a cookbook, but once you get into the groove of the book, you’ll understand. What’s here are recipes for some “kitchen heroes” she calls them. They’re condiments. They’re food additions, they’re flavor enhancers.

As soon as it came out, I ordered Spare, by Prince Harry. I’ve always been interested in the Royal Family.

Unaccustomed Earth by Jhumpa Lahiri. Usually I don’t seek out short stories. I might have purchased this book without realizing it was. There aren’t that many stories – each one gets you very ingrained in the characters. I love her writing, and would think each story in this book could be made into a full-fledged novel.

A Lantern in Her Hand, by Beth Streeter Aldrich. A very interesting and harrowing story of early pioneer days in the Midwest (Nebraska I think); covered wagon time up to about 80 years later as the heroine, Abbie Deal, and her husband start a family in a small town.

The Messy Lives of Book People, by Phaedra Patrick. From amazon’s page: Mother of two Liv Green barely scrapes by as a maid to make ends meet, often finding escape in a good book while daydreaming of becoming a writer herself. So she can’t believe her luck when she lands a job housekeeping for her personal hero, mega-bestselling author Essie Starling, a mysterious and intimidating recluse.

Four Seasons in Rome by Anthony Doerr. I’m a fan of this author and relished reading his book about a year in his personal life, with his wife and very new, newborn twins. Doerr was given an auspicious award – a year of study in Rome, with apartment and a stipend. There are four chapters, by season.

Kristin Hannah’s Distant Shores is quite a read. Some described it as like a soap opera. Not me. Interesting character development of a couple who married young. She put her own career/wants/desires aside to raise their children. He forged ahead with his life dreams. The children grow up and move on. Then he’s offered a huge promotion across the country. She’s torn – she doesn’t want to be in New York, but nothing would get in the way of his career.

Oh, William! by Elizabeth Strout. Lucy Barton is divorced. But she’s still sort of friendly with her ex. It’s complicated. Out of the blue he asks her to go on a trip with him to discover something about his roots.

Tidelands,  by Philippa Gregory. It tells the tale of a peasant woman, Alinor (an herbalist and midwife), who lives barely above the poverty level, trying to raise two children, during the time of great turmoil in England, the rancorous civil war about Charles 1.

Read Reminders of Him, by Colleen Hoover. A page turner of a story. A young woman is convicted of a crime (young and foolish type). Once released her sole purpose is to be a part of her daughter’s life.

The Last Anniversary by Liane Moriarty. Oh my goodness. The wicked webs we weave. How in the world did the author even come UP with this wild story, but she did, and it kept me glued. Sophie walked away from her wedding day, and always wondered if she made the wrong decision.

Very funny and poignant story, Mrs. Palfrey at the Claremont, by Elizabeth Taylor (no, not that one). Mrs. Palfrey, a woman of a certain age, moves into an old folks’ home in London. It’s a sort of hotel, but has full time elderly quirky residents.

For one of my book clubs we read Lessons in Chemistry, by Bonnie Garmus. This book is so hard to describe. Elizabeth is a wizard at chemistry and struggles to be recognized for her intelligence and research. She meets a man at her company who is brilliant too. They make quite a pair. They have a child, then he suddenly dies. Her work isn’t taken seriously, so she leaves her employment and becomes an overnight phenom on a cooking show where she uses the chemical names for things like sodium chloride, etc. You go alongside her struggles, and her raising of her daughter. LOTS of humor, lots to discuss for a book club.

Horse. Oh my, is it a page turner. Loved it from the first page to the last. Sad when it ended. It’s a fictional creation but based on a real racehorse owned by a black man, back in the 1850s. Technically, the story is about a painting of the horse but there are many twists and turns. If you’ve ever enjoyed Brooks’ books in the past, this one won’t disappoint.

The Book of Lost Names, by Kristin Harmel (no, not Hannah). Certainly a little-known chunk of history about a woman who becomes a master forger during WWII to help get Jewish children out of France. Not easy to read, meaning the difficulty of anyone finding the means and place to DO the forgery and right under the noses of the Nazis. Really good read.

Liane Moriarty’s first novel, Three Wishes, follows the travails of adult triplets, so different, yet similar in many ways. Two are identical, the third is not. So alike, and so not. It takes you through a series of heart-wrenching events, seemingly unrelated, but ones that could bring a family to its breaking point and test the bonds of love and strength.

Recently I’ve read both of Erin French’s books, her cookbook, The Lost Kitchen, and since then her memoir, Finding Freedom. About her life growing up (difficult) about her coming of age mostly working in the family diner, flipper burgers and fries (and learning how much she liked to cook). Now she’s a very successful restaurant entrepreneur (The Lost Kitchen is also the name of her restaurant) in the minuscule town of Freedom, Maine. She’s not a classically trained chef, but she’s terrifically creative. See her TV series on Discover+ if you subscribe.

Jo Jo Moyes has a bunch of books to her credit. And she writes well, with riveting stories. Everything I’ve read of hers has been good. This book, The Girl You Left Behind, is so different, so intriguing, so controversial and a fascinating historical story. There are two timelines here, one during WWI, in France, when a relatively unknown painter (in the style of Matisse) paints a picture of his wife. The war intervenes for both the husband and the wife.

Eli Shafak’s Island of Missing Trees. This book was just a page turner. If you’ve never read anything about the conflict in Cyprus (the island) between the Turks and the Greeks, you’re in for a big history lesson here. But, the entire story centers around a fig tree. You get into the head/brain/feelings of this big fig tree which plays a very central part of the story. You’ll learn a lot about animals, insects (ants, mosquitos, butterflies) and other flora and fauna of Cyprus.

Also read Apples Never Fall by Liane Moriarty. Ohhh my, such a good book. I couldn’t put it down. Whatever you do, do not read the ending before you start the book. I’ve never understood people who do this. The book chronicles the day a mom just ups and disappears. The grown children come back home, in panic. The dad isn’t much help, and he becomes the prime suspect of foul play. There is no body, however.

If you’d like a mystery read, try Dete Meserve’s The Space Between. It’s just the kind of page-turner I enjoy – a wife returns to her home after being away on business for a few days, to find her husband missing and what he’s left for her is an unexplained bank deposit of a million dollars, a loaded Glock in the nightstand, and a video security system that’s been wiped clean.

Read Alyson Richman’s historical novel called The Velvet Hours. Most of the book takes place in Paris, with a young woman and her grandmother, a very wealthy (but aging) woman who led a life of a semi-courtesan. Or at least a kept woman. But this grandmother was very astute and found ways to invest her money, to grow her money, and to buy very expensive goods. Then WWII intervenes, and the granddaughter has to close up her grandmother’s apartment, leaving it much the way it had been throughout her grandmother’s life, to escape the Nazis. Years go by, and finally answers are sought and found. An intriguing book, based on the author’s experience with an apartment that had been locked up similarly for decades, also in Paris.

Susan Meissner is one of my favorite authors. This book, The Nature of Fragile Things tells a very unusual story. About a young Irish immigrant, desperate to find a way out of poverty, answers an ad for a mail order bride.

Also read Rachel Hauck’s The Writing Desk. You could call this a romance. A young professional, a writer of one successful book, has writer’s block. Then she’s asked to go to Florida to help her mother (from whom she’s mostly estranged) through chemo. She goes, hoping she can find new inspiration.

Also recently finished The Weight of Ink by Rachel Kadish. The book goes backwards and forwards in time, from the 1600s in London with the day-to-day lives of a group of Jews (who had to be very careful about how they worshiped) to current day as an old house is discovered to hold a treasure-trove of historical papers.

Colleen Hoover has written quite a book, It Ends with Us: A Novel, with a love story being the central theme, but again, this book is not for everyone – it can be an awakening for any reader not acquainted with domestic violence and how such injury can emerge as innocent (sort of) but then becomes something else. There is graphic detail here.

Nicolas Barreau’s novel Love Letters from Montmartre: A Novel  is very poignant, very sweet book. Seems like I’ve read several books lately about grieving; this one has a charming ending, but as anyone who has gone through a grave loss of someone dear knows, you can’t predict day to day, week to week. “Snap out of it,” people say, thinking they’re helping.

Another very quirky book, that happens to contain a lot of historical truth is The Phone Booth at the Edge of the World: A Novel by Harry N. Abrams. Set in Japan just after the tsunami 10 years ago when 18,000 people died. At a private park miles away, some very special people installed a phone booth, with a phone (that didn’t work) at the edge of the park, and the survivors of the tsunami began wending their way there to “talk” to their deceased loved ones. Very poignant story.

No question, the most quirky book I’ve read of late, a recommendation from my friend Karen, West with Giraffes: A Novel by Lynda Rutledge. Back in the 1930s a small group of giraffes were brought across the Atlantic from Africa to New York, destined for the then-growing San Diego Zoo. The story is of their journey across the United States in the care of two oh-so-different people, both with a mission.

Could hardly put down Krueger’s book, This Tender Land: A Novel. Tells the harrowing story of a young boy, Odie, (and his brother Albert) who became orphans back in the 30s. At first there is a boarding school, part of an Indian (Native American) agreement, though they are not Indian. They escape, and they are “on the run.”

Just finished Kristin Hannah’s latest book, The Four Winds: A Novel. What a story. One I’ve never read about, although I certainly have heard about the “dust bowl” years when there was a steady migration of down-and-out farmers from the Midwest, to California, for what they hoped to be the American Dream. It tells the story of one particular family, the Martinellis, the grandparents, their son, his wife, and their two children.

Also finished reading Sue Monk Kidd’s recent book, The Book of Longings: A Novel. It is a book that might challenge some Christian readers, as it tells the tale of Jesus marrying a woman named Mary. I loved the book from the first word to the last one. The book is believable to me, even though the Bible never says one way or the other that Jesus ever married. It’s been presumed he never did. But maybe he did?

Jeanine Cummins has written an eye-opener, American Dirt. A must read. Oh my goodness. I will never, ever, ever look at Mexican (and further southern) migrants, particularly those who are victims of the vicious cartels, without sympathy. It tells the story of a woman and her young son, who were lucky enough to hide when the cartel murdered every member of her family – her husband, her mother, and many others. It’s about her journey and escape to America.

Also read JoJo Moyes’ book, The Giver of Stars. Oh gosh, what a GREAT book. Alice joins the Horseback Librarians in the rural south.

Frances Liardet has written a blockbuster tale, We Must Be Brave. I can’t recommend this book highly enough. Although the scene is WWII England, this book is not really about the war. It’s about the people at home, waiting it out, struggling with enough food, clothing and enough heat.

William Kent Krueger wrote Ordinary Grace. From amazon: a brilliantly moving account of a boy standing at the door of his young manhood, trying to understand a world that seems to be falling apart around him. It is an unforgettable novel about discovering the terrible price of wisdom and the enduring grace of God. It’s a coming of age story.

A Column of Fire: A Novel by Ken Follett. It takes place in the 1500s, in England, and has everything to do with the war between the Catholics and the Protestants, that raged throughout Europe during that time, culminating in the Spanish Inquisition.

My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words:

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This is a memoir, so a true story, of a young man growing up in the Lake District of Northern England, who becomes a shepherd. Not just any-old shepherd – actually a well educated one. He knows how to weave a story.

 

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 Chicken, Soups, on November 26th, 2014.

Easy soup in the slow cooker - chicken chili soup with a bit of bittersweet chocolate

Without a doubt, this soup could be made with leftover turkey – in which case you wouldn’t need to use the slow cooker. But the flavors are lovely. Simple to make. Hearty for a cold night.

Making this soup was a milestone for me in more ways than one. If you’re not a regular reader of my blog, you won’t know that I’ve been suffering from plantar fasciitis in my left foot, and the most painful thing I do is stand still. So standing at my kitchen counter is painful.

When I do stand there, usually for just a very short time, I put more weight on the other foot, which then makes my right hip talk to me. I also try putting more of my weight on the ball of my foot, which doesn’t hurt. But that isn’t exactly comfortable for any length of time, either. Anyway, I’ve purchased another pair of the shoes that are so much better (Brooks Glycerin 12’s) and now I’ve added in two more things: Aetrex arch supports (which have a cloud-like feeling to me) and Feetures cushioned socks. Those have made a huge – and I mean huge – difference in my walking ability. Even some of the standing-still ability as well. Of course, if I’d lose 50 pounds, my foot might not hurt so much.

I’m tired of eating out. Not that I’ve done that every day – I don’t. I’ve dug things out of the freezer lots of nights. I had more of that fabulous Moroccan Harira Chicken Soup, that I can’t get enough of, some lentil soup I made many months ago, before my injury to my foot, and I’ve defrosted some pork chops and have managed to stand long enough to cook those in a skillet. I’ll make some fresh vegetables – love Brussels sprouts with dried cranberries and a tiny bit of maple syrup drizzled in at the end. Or zucchini and onion with thyme. Nothing very exciting for veggies, but they’re something I can do without too much standing. I visit my local Mexican place once a week. And I buy any number of things at Trader Joe’s. I’ve poached salmon in my Lekue case on a number of occasions because it’s done in the microwave. And I stick a few veggies in there too, so it’s a meal in one. I discovered an ancient bag of soup in my frozen Soup Library that was made in 2009 – a Mexican Black Bean Sausage Chili. Oh my goodness was it delicious. I ate it 3 nights in a row. Who says frozen food doesn’t taste good after a year. I thought it was great, and it was 5 years old! I also make myself an omelet for dinner once in awhile. If I have a big lunch out, then I eat salad (often one from Trader Joe’s ready-made ones, my current favorite being Chicken Citrus Salad) or soup, or even cold cereal on occasion.

All that story leading up to the fact that the other night I WANTED to cook. That’s the other milestone. Since Dave died (8 months ago now), my interest in cooking has been only because I needed to feed myself. The joy of cooking had completely vanished. I won’t say that I didn’t enjoy eating the food I ate, I just didn’t want to cook it and if I cooked, it wasn’t fun at all. This particular morning, though, I thought about what I’d like to have and felt that I’d be able to do something in my small crockpot. I went to one of my crockpot cookbooks and found this one. I had all the ingredients, so that made the decision very easy. What appealed to me was beef stew, but I didn’t have any beef chunks in the freezer, so that idea went down the drain. I did have chicken, though. I almost always have chicken breasts and thighs on hand.

So with this recipe I’m celebrating the fact that I wanted to cook and that I was able to stand up at the kitchen counter long enough to do the food prep. Hooray! I had 2 pounds of boneless, skinless chicken thighs. I cut them up into large-ish bite-sizes. I sautéed the onions, added the garlic in at the end, sort of browned the chicken, then added in everything else and let it slow cook for about 2 1/2 hours. The recipe said 6-8 on low, 3-4 on high. Well, that didn’t work for me – this soup was completely done in about 2+ hours on low. I went online and read another website with this recipe (which came from Andrew Schloss’s Art of the Slow Cooker: 80 Exciting New Recipes). Others commented that the chicken was dry after that many hours, so I’d definitely not leave this to cook all day. Chicken thighs do have a lot more moisture, but chicken breasts would probably be done in an hour. You could slow it down by using chilled chicken broth, chilled canned tomatoes, etc.

Based on info I found in the comments at that website, I added a large can of tomatoes and more chicken broth. For myself, and because I’d added more liquid volume to it, I also amped up the spices just a little – rounded the teaspoons for all of them. I added regular grocery-store chili powder, which doesn’t have much heat – use your own judgment about that for you and your family. If I served this again, I might also add just a little bit of frozen corn (just to give it some color). Corn isn’t necessary, but it would be a nice addition. I’ve added it into the recipe below even though I didn’t use it. The chocolate – well, it wasn’t noticeable, to me. I think it would need more than an ounce. Someone else used chocolate chips, chopped up some.

What’s GOOD: how easy and quick it was to put together. You do need to sauté the onions (which gives them more flavor). My small crockpot allows me to sauté in the pot. I took out the onions then added in the chicken, then added all the ingredients (except the cilantro and chocolate added at the last). It was really delish. For a quick meal you could do this on the stove and it would be ready in about 30 minutes, I suppose. I decided to use the slow cooker because I was going to be gone for awhile in the afternoon (went to a movie). When I got home the soup was done to perfection.

What’s NOT: this isn’t really complex chili – although by adding your own type of chili powder (ancho? New Mexico?) it might change the flavors some. I was completely satisfied, though, for a quick dinner. I now have frozen half of it and will eat the rest for another 2 meals. If you’re feeing 6 hungry people, it might not be enough. Add another can of beans perhaps?

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Chocolate Chicken Chili Soup

Recipe By: Adapted some from Art of the Slow Cooker by Andrew Schloss
Serving Size: 6

2 tablespoons vegetable oil
2 pounds boneless skinless chicken thighs — cut in 1/2″ cubes
1 large onion — finely chopped
4 cloves garlic — minced (yes, really 4)
1 1/2 teaspoons ground cumin — preferably ground from whole seeds toasted in a dry skillet
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
2 teaspoons chili powder — your choice of type, mild to hot
1/2 teaspoon ground cinnamon
1 1/2 teaspoons kosher salt
1/2 teaspoon coarsely ground pepper
3 teaspoons flour — (optional)
2 cups low-sodium chicken broth
28 ounces diced tomatoes — preferably fire-roasted, with their juice
15 ounces canned white beans — drained and rinsed
1 cup frozen corn — (my suggestion)
2 ounces bittersweet chocolate — broken into pieces or chopped finely
2 tablespoons fresh cilantro — with more for garnish

Note: I did all of the cooking of this in my slow cooker as it has a saute setting. Then I added in all the ingredients (except cilantro and chocolate) and brought it up to temp (still on the saute setting), then I reduced the heat to slow-low.
1. Heat the oil in a large deep skillet and saute the chicken until it looses its raw color, about 3 minutes. Transfer to a 5-6 quart slow cooker.
2. Add the onion to the oil remaining in the skillet and saute until tender, about 2 minutes.
3. Add the garlic, cumin, oregano, thyme, chili powder, cinnamon, salt, pepper, and flour and stir until the onion is evenly coated. Cook for 1 minute, stirring constantly.
4. Add the broth and tomatoes and stir until the liquid boils and thickens. Transfer to the slow cooker.
5. Add the beans (and corn, if adding), cover and cook for 2-3 hours on high or 3-4 hours on low. My soup was done in about 2 hours.
6. Reduce the cooker to warm. Add the chocolate and cilantro and stir until the chocolate melts, about 2 minutes. Serve immediately with additional cilantro on top or hold on warm for up to 2 hours. Serve with cornbread, biscuits or flour tortillas.
Per Serving: 430 Calories; 21g Fat (40.1% calories from fat); 37g Protein; 35g Carbohydrate; 8g Dietary Fiber; 120mg Cholesterol; 725mg Sodium.

Posted in Chicken, on June 28th, 2014.

crispy_mustard_chicken_breasts

Need an easy, but gussied-up way to fix chicken – easy enough for a family meal, but also special enough to serve to guests? This is a great recipe to fit all those parameters.

Watching a recent Ina Garten program, she prepared a chicken dinner (anybody who follows her shows knows Jeffrey loves chicken, right?). It was an anniversary dinner that they ate out on their patio (don’t you all want to be invited to her house for dinner?). Ina reminisced about when they were first married and lived in France for awhile, and she learned to make chicken somewhat like this recipe. I took liberties with it. In essence it’s her recipe, but she used skin on, bone-in chicken pieces. I used boneless, skinless chicken breasts. It worked. She baked hers, I pan-sautéed mine for a flash of time and dinner was ready. The Brussels sprouts took more time to cook than the chicken, but only by a few minutes.

What was different about this – was – you whiz up the panko crumbs in the food processor. Now, I have to ask the question . . . when Ina and Jeffrey were first married (that was in 1968 – I looked it up) I don’t really think they had panko crumbs in France. You think? But okay, she’s updated the recipe, and I’m glad she did. (I love Ina, don’t get me wrong, and I didn’t save the episode, so maybe she said she had updated the recipe . . .I don’t remember.) So, anyway, into the food processor go the panko crumbs, garlic, salt, pepper, thyme (I didn’t have fresh), lemon zest and once that’s all finely minced, then you add a little tiny jot of olive oil and butter. This is IN the food processor. With the panko crumbs. What this does is slightly moisten the panko crumbs with fat and allows the crumbs to brown to a nice golden brown (see picture below) all over – not just where you might have poured some oil into the pan. Actually, she baked them. I did add a bit of oil to the pan also, but I used a nonstick pan. chix_breasts_sauteeing

And, because the panko crumbs are much finer (from time in the food processor) they give the chicken a less dense coating. But before the chicken goes in the pan you prepare a mixture of Dijon and dry white wine. It’s a kind of a slurry (not exactly thick, but certainly not like water, either) and the chicken is dipped into that, then put into the panko crumb mixture.

As I mentioned, Ina baked her chicken (but they were bone-in pieces, remember). I could have done that too, but it just seemed simpler to pan fry the breasts. I also pounded the chicken breasts before I started – to an even 1/2 inch thickness, so they’d cook evenly. Another of those wonderful Phillis Carey tips that I use for any chicken breast recipe I make.

Do cut into the breasts to make sure they’re cooked through. If you question it, use an instant read thermometer horizontally into the thickest part of the breast meat and cook the breasts to 155°. Serve immediately. Do try to serve it with a bright green veggie of some kind – the chicken is a bit pale on the plate. I did Brussels sprouts, but broccoli, green beans, asparagus would all work. Or a green salad.

What’s GOOD: how easy it was to make – I’d definitely make this again. It was super-tasty, and because I watched the cooking time, they were cooked perfectly – still juicy and not a bit of dryness to them.
What’s NOT: some folks might not want to fuss with making the mustard slurry or the panko mixture (you do dirty up a few dishes in the making of this) but the result is worth the trouble, I think.

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Crispy Mustard Chicken Breasts

Recipe By: Adapted significantly from Ina Garten, 2014
Serving Size: 4

4 cloves garlic
1 tablespoon fresh thyme leaves — minced (I used 1 tsp dried, crushed in my palms)
Kosher salt and freshly ground black pepper
1 3/4 cups panko bread crumbs
1 tablespoon lemon zest — from about 2 lemons
2 tablespoons olive oil
2 tablespoons unsalted butter — melted
4 pieces boneless skinless chicken breast halves
1 tablespoon canola oil
MUSTARD SLURRY:
1/3 cup Dijon mustard — such as Grey Poupon
1/3 cup dry white wine

1. Drop the garlic cloves into the food processor while it’s running, then add the thyme, 2 teaspoons salt, and 1 teaspoon pepper. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine. Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper.
2. Remove the chicken tenders (if they’re there and use for another purpose). Placing the chicken breasts, shiny side up, between 2 pieces of plastic wrap, gently pound the breasts to an even 1/2 inch thickness. Do not pound the thin ends.
3. Dip each chicken breast in the mustard mixture to coat well. Heat a large nonstick skillet and once it’s medium-hot, add the canola oil. Dip the breasts into the panko mixture, patting uneven areas to cover completely. Gently place the chicken breasts into the pan and sear until the crumbs are golden brown, about 2 minutes. Reduce heat if the crumbs brown too quickly. Turn over and brown the other side, about another 2 minutes. Reduce heat and continue cooking, turning the breasts back over one more time until they’re just cooked through. Use a thin knife to cut into the center to check. Or use an instant-read thermometer, insert it on the side into the thickest part of the breast – it should be cooked to 155-160°F. Serve hot.
Per Serving (you don’t use all the coating or the slurry, so the nutrition here is probably high): 671 Calories; 20g Fat (28.8% calories from fat); 39g Protein; 72g Carbohydrate; 4g Dietary Fiber; 84mg Cholesterol; 659mg Sodium.

Posted in Chicken, Soups, on June 3rd, 2014.

moroccan_harira_chix_soup

Zippadee-doodah! Not only was I glad to be back in the kitchen again, but oh, what a good recipe I’m sharing with  you today. It’s low in fat, hearty, and really high in the flavor department. It is great to make ahead, good to freeze too. And wonderful comfort food.

Even though I have some posts already in my queue, I just couldn’t wait to share with you this recipe that I made yesterday. And yes, I know, this really isn’t soup weather. My apologies for that, but when I get a bee in my bonnet about something, it just won’t be stilled.

You’ll remember, perhaps, I posted a few days ago about watching Anthony Bourdain’s CNN show called Parts Unknown where he visits rather oddball places in the world, mostly to sample the food and learn about that country’s food culture. He is such a character – is he an alcoholic, you think? He visited Tangiers, and I was transported back to the day trip Dave and I took to that city (from across the narrow straits at Gibraltar and Spain) back about 15 years ago. And all I remembered was the soup, harira (pronounced just like it looks – hah-ree-ruh) we had for lunch. It was special and full of flavor. I’d totally forgotten about it until I was watching that show. And I could almost taste that soup. I went on the hunt for a recipe. Found several – if you google harira you’ll find several hits. I printed out two in particular and made my own version but with more of it coming from this one at bbcgoodfood.com. The other one was from about.com under their section called Moroccan food.

What makes this different is the group of spices used. Lots of them. Really LOTS of them. The most unusual, perhaps is cinnamon (although you do not taste cinnamon in the finished soup). Also ground coriander, turmeric, cumin seed, ground cumin, ground ginger and some harissa. Now, harissa is perhaps not a common staple in every grocery store, for sure. And I know I had a bottle of it in my refrigerator, but I couldn’t find it. Perhaps it hadn’t gotten used enough and I threw it out awhile back. I substituted red chile paste/sauce (the Thai one) but I think sriracha would work fine too. The ingredients are similar (a variety of red chiles, red peppers – not necessarily hot ones – garlic, sometimes other seasonings, but those are the main ones). And I’m sure if any Moroccan reads this he/she will think it heresy to use anything but a true harissa from Morocco.  You can make your own from this recipe at saveur.

As I began cooking I had a sad moment – my darling Dave would have been hovering around me, and washing dishes (and putting them away) as fast as I dirtied them. I missed his presence. I had to wash dishes three times in the process of making this soup and eating it for dinner last night. Some went in the dishwasher, but not all. He’s chuckling at me, I suppose, saying uh-huh, you miss my dishwashing don’t you? Only one of many things – oodles of things – that I miss about him every single day.

Anyway, I didn’t brown the chicken thighs (boneless, skinless) because I didn’t really think they would acquire all that much flavor from that process. So I sautéed the vegetables (onions, celery, leeks) in a bit of oil. There’s another interesting step here. Mostly I toss out parsley stems and cilantro stems, but here, you wash both and cut off all the stems from the leaves. Save the leaves for later. Also cut off the little brown stem ends. Those stems of parsley and cilantro I diced up fine with a knife. The food processor might have done it fine, but I’d already put the veggies in the workbowl so I just minced away and added them to the food processor too. All that gets gently sautéed. Then you add the canned tomatoes. Do note that you want to use canned tomatoes in puree, not just tomatoes with juice/water. The puree adds just a little bit of texture to the soup.

Water is added at this point, and I stirred in a little glob of my favorite Penzey’s chicken soup base. Then all the spices get added in, plus the chicken thighs. That mixture is simmered for about half an hour, until the thighs are cooked through. Now, you could use chicken breasts in this – no reason why not – just don’t overcook them – if you cut the breast meat into big chunks, it’ll probably not take more than 10-15 minutes to cook through. Remove as in the recipe. But don’t cook the chicken any further or it’ll get dry – yes, I know, it’s in soup – but it will, trust me. Once the chicken is cooked through, remove the pieces to a wide bowl to cool. Then add the lentils to the soup and simmer that for about 20 minutes, then add a can of garbanzo beans (or cook your own). At that point add back in the chicken that you’ve shredded by hand, or diced and minced to suit you. Taste it for seasonings. Add more water maybe.

I didn’t want a soup that was heavy-laden with carbs (the garbanzos and lentils) but you could easily add more if you’d prefer. A serving of about 1 1/2 cups is ample for dinner, with a dollop of Greek yogurt on top and some cilantro leaves.

What’s GOOD: oh my goodness, everything about this soup is good. Mostly, I think it’s the spices that make it different/good. It’s just abounding with flavor. Good for a family meal, good for freezing. Altogether wonderful, okay? Make it. Now. This is going onto my Carolyn’s Favs list if that’s any indication of how good it is. There is some heat in this soup, but you can vary it by using more or less of the chile paste.

What’s NOT: nothing, unless you don’t like lots of spices.

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Moroccan Harira Chicken Soup

Recipe By: Adapted from a couple of internet recipes.
Serving Size: 7

1 large onion
4 stalks celery
1 medium leek
1 bunch cilantro — cut the stems off and save them
1 bunch parsley — cut the stems off and save them
2 tablespoons canola oil — or olive oil, or clarified butter
28 ounces canned tomatoes — in tomato puree, and include the juices
3 cloves garlic — minced or smashed
8 cups water — or more if needed
2 teaspoons Penzey’s chicken soup base
1 1/2 tablespoons cumin seed
1 tablespoon ground cumin
1 1/2 tablespoons ground ginger
1 tablespoon ground coriander
1 tablespoon turmeric
1 tablespoon harissa — or other hot chile paste, like sriracha
2 teaspoons salt — or more to taste
1 teaspoon freshly ground black pepper
1 1/2 cups cooked garbanzo beans — drained, rinsed (if using canned)
3/4 pound boneless skinless chicken thighs — (leave them whole)
1/3 cup lentils — (use more if you want a more hearty soup)
1/2 cup Greek yogurt, full-fat, a garnish
parsley and cilantro leaves for garnish

Notes: Use canned tomatoes in tomato puree, not just water/juice. Either whole if possible, but chopped tomatoes will work. If using whole you’ll need to gently squeeze them to break each tomato into smaller pieces. The tomato puree gives the soup a bit more heft and flavor both. The soup I remember eating in Tangiers was more “soupy” than this – merely add more chicken broth or water to this mixture if you’d like it that way. As is, it’s a fairly hearty bowl of soup. You can add more lentils and/or garbanzo beans if you’d prefer. What I had in Tangiers had only lentils, and not many of them. It may also have had a little bit of rice in it, but not much of that either. Moroccans make it with all three, sometimes combined, sometimes only one (lentils, garbanzos, rice). You can use chicken breasts, if preferred. Just don’t cook them very long, shred them, and add back in and don’t cook the chicken further.
1. Chop up the onion, celery and leeks into chunks. Cut off the little brown ends of the cilantro and parsley, then cut the stems off and mince them up finely with a knife (you’ll add the leaves later in the recipe). In a food processor add the vegetables, plus the parsley and cilantro stems. Pulse until the veggies are chopped up, but not fine.
2. Heat the oil in a large Dutch oven. Add the vegetables and saute until the onions have begun to turn translucent, about 3-4 minutes. Add the canned tomatoes and their juices, the chicken soup base, garlic and the water. Bring to a simmer. While it’s warming up, add all the seasonings including all the parsley and cilantro leaves, saving some cilantro leaves for the garnish.
3. Add the boneless, skinless chicken thighs (whole thighs) and once the mixture is simmering, cover and keep over low heat for about 25 minutes, or until the thighs are tender. Using a slotted spoon, remove the chicken thighs to a large bowl and allow to cool about 20-30 minutes.
4. While the chicken is cooling, add the lentils to the soup and simmer for about 20 minutes, JUST until the lentils are soft, but have not begun to fall apart.
5. Shred the chicken meat into small pieces about 1 1/2 inches long and add back into the soup mixture. Add the canned garbanzo beans (rinsed and drained) and taste for seasoning.
6. Serve in wide bowls (about 1 1/2 cups per serving) and add a dollop of Greek yogurt on top and garnish with cilantro.
Per Serving: 267 Calories; 11g Fat (34.4% calories from fat); 17g Protein; 29g Carbohydrate; 7g Dietary Fiber; 42mg Cholesterol; 1067mg Sodium.

Posted in Chicken, Salads, on May 7th, 2014.

turkey_larb_thai_salad

You can thank Kalyn Denny of Kalyn’s Kitchen for this recipe. She posted it last year sometime. I wanted a salad for a hot evening. It was hot like mid-summer around here. It was so hot we couldn’t even eat outside. I cranked down the A/C and we ate in the dining room in perfect cool temperatures. A refreshing salad for a warm night.

One of our daughters was coming to visit. Hmmm. It’s a whole new language . . .I can’t seem to ever remember to say MY daughter rather than OUR daughter. You can’t turn around 31  years of marriage language in a few weeks – a language of saying “us” and “we” and “our.” It’s so hard, this widow thing. So, I’ll start over here – one of my daughters (Sara) was coming to visit with her daughter, my granddaughter (Sabrina). I made dinner and dessert. We spent the evening together, which was good fun. We heated up the jacuzzi and talked and talked and talked. I knew I had some ground turkey in the freezer. I had Romaine lettuce. I went to the store for fresh mint (my new crop isn’t big enough to harvest any yet), fresh cilantro, fresh limes, a fresh jalapeno chile and a shallot. It took no time at all to make this salad from beginning to end. Maybe a little more than half an hour, but not by much.

First you mix up garlic, shallots and finely minced jalapeno into the ground turkey meat. Then it’s cooked slowly in a NON-STICK pan, with a little bit of peanut oil, until it’s just cooked through. Meanwhile you make a dressing – an oil-free dressing composed of fresh lime juice, Sriracha sauce, Vietnamese fish sauce and some sweetener. The only fat in this entire salad comes from the tiny bit of peanut oil used in the pan, and what little fat there is in ground turkey breast. Not much!

The green part is Romaine lettuce, the fresh cilantro and mint and I added radishes. Kalyn didn’t, and probably radishes aren’t traditionally Thai, but I wanted some crunch, so I added them anyway. The dressing is divided in half – well, you just pour half of it into the pan with the turkey (and try to drizzle it all over so it doesn’t concentrate on one section of turkey – with the sriracha sauce you could get a few really hot bites. The other half I served at the table, but we actually didn’t need it. Since the salad isn’t tossed, I was concerned it would taste “dry” but it didn’t at all. Next time I might toss the 2nd half of the dressing on the lettuce and toss it before I scooped it onto plates. The turkey mixture is spooned on top, then you add chopped salted peanuts as garnish. And add a lime slice to squeeze over it all. Very delicious. Thank you, Kalyn!

What’s GOOD: how healthy it is, and easy to make. You might have to go to the grocery store for fresh mint and cilantro, and a jalapeno. Maybe for the ground turkey. The mixture is super-tasty with kind-of Thai flavors. You know it’s Asian inspired anyway. I’d definitely make this again. I have enough left over for one more serving – yippee.

What’s NOT: nary a thing. I liked it all.

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Thai-Inspired Ground Turkey Larb Salad with Sriracha, Mint, Cilantro, and Peanuts

Recipe By: Kalyn’s Kitchen blog, 2013
Serving Size: 4

1 pound lean ground turkey — less than 10% fat
2 teaspoons peanut oil — (or slightly more if you’re not using a non-stick pan)
1 teaspoon minced garlic — (1 to 2)
2 large shallots — minced (or use red onion)
1/2 large jalapeno pepper — fresh, minced
6 cups Romaine lettuce — (with outer leaves removed)
1/4 cup chopped cilantro — or more
1/4 cup fresh mint — chopped, or more
1/2 cup chopped peanuts — for garnish
fresh cut limes to squeeze on at the table (optional)
1/4 cup radishes — chopped fine (my addition)
DRESSING:
2 tablespoons lime juice — fresh squeezed
2 tablespoons fish sauce
2 teaspoons stevia — or Splenda, or brown sugar
2 teaspoons Sriracha Rooster Sauce

1. Mince the shallot, garlic, and jalapeno pepper, and chop the mint and cilantro (or green onion.) Mix together the lime juice, fish sauce, sweetener, and Sriracha sauce to make the dressing.
2. Use a large spoon to mix the garlic, shallots, and jalapeno into the ground turkey. Heat the peanut oil in a large non-stick frying pan and cook turkey mixture over medium-high heat until it’s well cooked and nicely browned, about 7 minutes. Turn off heat and mix in about half the dressing mixture, tossing it with the meat so all the meat is seasoned with dressing.
3. Chop the romaine and wash and spin dry with a salad spinner (or wash in a colander and dry with paper towels). Chop the peanuts and slice a few lime slices (if using.) When the meat mixture has cooled 4-5 minutes, mix in the radishes, chopped mint and cilantro.
4. To serve the salad, fill the bowl with lettuce and top with a generous scoop of the seasoned turkey mixture. Drizzle over a little extra dressing as desired, and top with a few tablespoons of chopped peanuts. Serve with fresh lime slices to squeeze over at the table if desired.
Per Serving: 326 Calories; 21g Fat (54.2% calories from fat); 30g Protein; 9g Carbohydrate; 4g Dietary Fiber; 74mg Cholesterol; 96mg Sodium.

Posted in Chicken, on May 3rd, 2014.

chix_breasts_chianti_mush_sauce

Yet another way to fix chicken . . . I can never have too many recipes . . . and this one is well worthy of serving to company, but it’s easy enough you could serve it to the family too. It’s the mushroom sauce in the chianti wine sauce that makes the dish. Oh, and probably the butter that gets added into it too.

If you’ve been reading my blog for any length of time, then you know that I’m a fan of Phillis Carey. She’s a San Diego-based chef who teaches cooking classes all over Southern California. (She doesn’t own a restaurant or cook in one.) My friend Cherrie and I have attended so many of her classes I couldn’t even begin to count. We’re part of her “fan club,” if you can call any number of people who show up regularly to her classes. We’re Phillis groupies, so to speak. And if you subscribe to her blog, once a week you get a little update about where she’s teaching, what restaurants she’s been to lately, and she provides one recipe from her teaching the previous week. That’s where this recipe came from. The recipes don’t stay on her website – they exist for a few weeks, then they’re gone. But if you subscribe to her newsletter, you’ll get a recipe a week. If you’re interested, just send an email to Phillis – phillis@phillicarey.com and ask to be added to her mailing list. (Tell her I sent you, won’t you, so she knows why she’s getting so many requests all of a sudden.)

I can’t say that I’m really “back in the kitchen” yet. Not like I used to be prior to March 9th when Dave had his stroke. I hardly ate during that subsequent 9 days – I did eat, but not much, and then after Dave passed away, I could hardly look at food, let alone cook anything.

I’ve mentioned it here before that I’m a member of PEO, a women’s organization. The night before Dave’s memorial service (about 10 days after Dave passed away), when my house was filled with people (and guests from our son’s home too) my PEO sisters brought over a meal to serve 20 people (a huge honey baked ham and every possible side dish and 2 desserts). We had 18 guests, and we nearly ate everything they brought. It was such a blessing to me – not only the love and friendship demonstrated by my PEO sisters, but the practical part of needing to feed a whole lot of people when I could hardly put one foot in front of the other. I’ll be forever grateful for what they did for me.

Yes, I cook occasionally. But only when I have some reason to – as in I’ve invited friends over or I have houseguests. I don’t think I’ve cooked a complete dinner for myself – alone – yet. I will, I’m sure, once my friends have slowed down their invitations to go out or go to their homes for dinner. As I write this I have 2 Styrofoam containers in the refrigerator with left overs from 2 different lunches or dinners out at restaurants. But I’ve invited a few friends over a couple of times and then I make myself cook. This weekend daughter Sara and granddaughter Sabrina will be here, so I’ll cook something for them for tonight’s dinner (I’m writing this on Friday). What I’ll make, I don’t know. Haven’t even thought about it. There are nights when I’m just not very hungry, so I may eat a hard boiled egg and call that “dinner.” My appetite is pretty-much back to normal, but I don’t eat very much, so I’m still slowly losing a bit of weight (a good thing). My doctor has told me just to make sure I eat some protein 3x a day. I do. That old adage about portion control? Well, I can take very small portions for dinner and be perfectly content, so I’m encouraging myself to do that.

Two days ago I packed a bag and drove to San Diego for an overnight. My home has been my sanctuary in every possible way – even though every few minutes I’m reminded that Dave’s not here – but my hubby had started a tradition a year or two ago of driving south to have lunch with daughter Sara and her husband on his way to our sailboat, which lives in San Diego. (It’s up for sale, of course, because I don’t sail; the boat was Dave’s pride and joy; I get seasick.) He’d spend a night there, puttering on something or other, spend time with his sailing buddies, and return home the next day and we were always so glad to see one another. After 31 years we were joyful at seeing each other every day, but particularly if we’d spent a night apart.

Anyway, I had dinner with my friend Linda who lives in Carlsbad. It was good to see her and spend an evening just talking. Then I drove to San Diego and spent the night with Joe and Yvette, good friends. Joe spoke at Dave’s service, and is the friend who visits frequently on business and spends the night here at my house (and I cook for him). I spent the next morning with Yvette, then drove to Escondido and had a long lunch with Sara and John. We had lots to talk about. Then I drove home and got dinner ready for a very dear friend, Meredith (daughter of a dear, old friend of mine – our daughters grew up together). Meredith and I are both in book clubs, and we always have lots to share about books to read. She’s my daughters’ age of course, but we have a lovely friendship, and her visit just made my heart sing. She gave me several recommendations of books to read and to recommend to my 2 book groups.

Now that I’ve spent all that time talking about how busy I am, let me just say that I think I’m beginning to come out of my grief cloud. Today (Friday) it’s been  6 weeks since Dave died. I still cry. I still tear up easily, and choke up even more often but it doesn’t last. I’m able to stop the true crying. In private I still do sometimes, but not as often. I cry particularly when friends hug me. In the grief class we’re supposed to tell people how we think we rank (today) on a scale of 0-10. Over the weeks I’ve been anywhere from a 0 to a 1.5. But this week I think I’m a 2. That’s progress. Last week I spent 2 hours with the estate/trust attorney and I have a huge, long list of things I must put together (paperwork). The list is overwhelming. I was the record keeper, the payer of the bills, the one who gathered the info for tax time, but still, some of the paperwork (to value our collective estate before it’s divided up into an AB trust) is just hard to find. I need the registration for the boat (which is in San Diego) and the dinghy (also in San Diego). I haven’t been to the boat yet. I have friends keeping a close eye on it for me and it’s locked up tight. One day soon I’m going to have to go there and take care of several things – removing all of Dave’s personal effects (foul weather gear, jackets, shirts, pillows, blankets, etc.). Next week, I think. I’ll clean out the refrigerator. There may not be anything in it. Don’t know. The desk (chart table) is full of stuff, I know. That will need going through, and just spiffing everything up so it looks good to a potential buyer. It’s a beautiful boat and Dave took wonderfully good care of it.

Sleep still eludes me some, even though I’m taking a prescription drug at night. But I still wake up sometimes at about 3 or 4 am and can’t go back to sleep. That next day is tough when I’m so tired I can hardly function. Once I get some of this prodigious paperwork done, perhaps I can calm my mind better. And sleep until 6. I’m looking forward to that.

Now that I’ve unloaded all that on you, my readers, let’s get back to the recipe. When I made this, I used a combo of chicken breasts and boneless thighs. I cut the chicken breasts in half (bone-in). I cooked the thighs longer and added the breasts back into the sauce just a short time until the breast meat was tender and juicy. I made it with orzo, and I used ample mushrooms. The sauce is what makes this – so don’t skimp. It’s delicious (the gravy) on the orzo you could serve on the side.

The chicken is browned and set aside. Then you make the sauce. The original recipe called for shallots. Well, I only had one, so I added half an onion, which worked fine. I opened a bottle of Chianti and used most of it (about 3 cups) to make the sauce. The chicken is added back in once you’ve made the sauce – it does stain the chicken – that might be a turn-off for some people. Perhaps children? I don’t know. But, it tastes wonderful. A little flour is added in at the last to thicken the gravy. Meanwhile, cook the pasta, and add the mushrooms to the sauce and it’s done.

What’s GOOD: the flavor. Gosh, it’s good. It almost tastes like coq au vin but you don’t have to work so hard to make it. It’s the wine, I’m sure. It’s relatively easy to make – and most of it could be made ahead. Just don’t overcook the chicken, that’s all. Substitute other chicken parts if you’d prefer. Phillis is the master of chicken breasts, but thighs worked just fine.
What’s NOT: can’t think of anything. If I had to work at it I’d say the dark wine staining the chicken isn’t all that pretty, but it’s tastes great, so what the heck.

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Chicken Breasts with Chianti Mushroom Sauce

Recipe By: Phillis Carey, from her website, 2014
Serving Size: 8

3 cups red wine — Chianti type
1 cup low sodium beef broth
1 tablespoon tomato paste
8 boneless skinless chicken breast halves
Salt and pepper for seasoning
2 tablespoons olive oil
4 tablespoons unsalted butter — divided use
2 whole shallots — sliced (or shallots and half an onion minced)
3 cloves garlic — sliced
1 pound crimini mushrooms — sliced
2 teaspoons fresh thyme leaves — chopped (or a scant 1 teaspoon dried)
2 tablespoons flour

Notes: I made this with bone-in chicken breasts cut in half and boneless thighs. Cook the thighs for about 20+ minutes, adding the breasts in during the last 10 or so. I also didn’t have enough shallots, so I substituted one shallot and half an onion chopped fine. Serve with pasta (I used orzo) or rice.
1. Place Chianti, beef broth and tomato paste in a sauce pan. Bring to a boil, stirring to dissolve tomato paste. Continue to cook down by half. Cover and set aside.
2. Trim chicken and pound to an even 1/2 inch thickness; season with salt and pepper. Heat olive oil in a large skillet over medium high heat. Add the chicken and brown 2 minutes per side. Remove chicken to a plate.
3. Melt 2 T. butter in the same skillet and then add the shallots and garlic and toss until softened, about 3 minutes. Add the mushrooms and thyme; sprinkle lightly with salt. Continue to cook, stirring often, until mushrooms cook off all the excess liquid and begin to brown, about 8 minutes. Stir in the flour. Add the reduced wine to the mushrooms and bring to a boil, stirring often.
4. Return chicken to the skillet, turning to coat in the sauce. Simmer chicken until cooked through, 6 to 8 minutes. Remove chicken to serving plates and stir the remaining 2 T. butter into the sauce. Serve sauce spooned over the chicken.
Per Serving: 307 Calories; 11g Fat (39.5% calories from fat); 30g Protein; 7g Carbohydrate; 1g Dietary Fiber; 84mg Cholesterol; 144mg Sodium.

Posted in Chicken, on April 16th, 2014.

lemon_chicken_orzo

Like lemon? Like chicken? A match made in heaven. Along with a bit of orzo, a side vegetable (I did asparagus) and it’s a full meal. You might even want to drink the sauce it’s so good.

Janice, a part of my extended family, made this chicken a couple of weeks ago. On one of the evenings when I was so very struggling with my recent grief, and rather than stay at home and mourn, I went to Janice and Julian’s house and she made this fairly simple chicken dish. It was served in a casserole, but it’s not really a casserole, like you’d think, where everything is baked together. No, but it made for easy serving and you certainly could stick this in the oven for 10 minutes or so to meld together before serving it.

Janice found the recipe on www.pepperplate.com. And I did find it on a couple of other websites around. I adjusted the recipe slightly. Chicken thighs are slathered with a mixture of whole grain mustard, lemon zest, dried oregano, salt and olive oil. While you get the remainder of the dinner together, just let that sit to soak up the flavors. The chicken is browned on the stovetop in garlic-enhanced olive oil. If you’re using bone-in thighs, the chicken, in the pan, will go into the oven in the lemon juice/chicken broth mixture to cook through (about half an hour). I used boneless skinless thighs because that’s what was in the freezer, so instead of baking, I just slowly simmered the mixture on top of the stove (about 15 minutes or so). Then the chicken is removed and set aside to keep warm while you quickly mix up the lemony sauce. It’s quick and easy, and at the end you throw in a couple of tablespoons of butter to richen the sauce. If you’re averse to that, I think it might taste just fine without it.

lemon_chicken_orzo_bowlMeanwhile, you cook the orzo and put that into the bottom of a casserole dish, add the chicken and sauce, garnish with parsley and it’s done. You could put the entire dish into a low oven for 10-15 minutes if needed, but you can serve it as is. Serve with a green salad or a green vegetable and you have a full meal.

What’s GOOD: My family gobbled it up and had seconds. I loved it too. Loved the lemony flavor – that’s probably my favorite part of the dish. The lemon permeates the orzo (from the sauce) so every bite you eat has that lovely lemon flavor. The chicken was tender and wonderful. I’ll make it again for sure.

What’s NOT: really nothing. There are a few steps to making this, but truly, if you got everything ready ahead of time, it comes together very quickly.

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Lemon Chicken with Herbs and Orzo

Recipe By: Adjusted slightly from Pepperplate.com
Serving Size: 5

1 1/2 pounds chicken thighs — skin-on, bone-in, trimmed of excess fat
1 tablespoon mustard, whole grain
1 tablespoon lemon zest — (1 teaspoon for rub and 2 teaspoons for sauce)
1 1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon kosher salt
2 tablespoons olive oil — (1 tablespoon for rub,1 tablespoon for cooking)
1/4 cup lemon juice — (60 ml)
1 1/4 cups low sodium chicken broth — (300 ml)
2 garlic cloves — smashed
1 tablespoon unsalted butter
1 tablespoon cornstarch
1/4 cup water
3/4 pound orzo

Notes: I used boneless, skinless chicken thighs because that’s what I had on hand. So I cooked them on the stovetop (not in the oven as indicated below), covered, for about 20 minutes
1. Heat oven to 400° (200 C).
2. Make rub for chicken. Combine mustard, 1 teaspoon of the lemon zest, oregano, thyme, salt and 1 tablespoon of the olive oil in a small bowl. Use fingers or a brush to coat chicken on both sides with the mustard rub.
3. In another bowl or measuring cup, combine remaining lemon zest (2 teaspoons), lemon juice and the chicken stock. Set aside.
4. Heat remaining tablespoon of oil in a large oven-safe skillet or frying pan over medium heat. Add the smashed garlic then cook about 1 minute or until you can smell toasted garlic and the garlic has browned around the edges. Remove and discard the garlic, but leave the oil.
5. Add chicken, skin-side down into the hot garlic-infused oil and cook 2 to 3 minutes or until the skin has turned golden brown.
6. Turn the chicken over then add the lemon juice/chicken stock mixture. Stir to combine, then bake 25 to 35 minutes or until a thermometer inserted into the thickest part of the chicken reads 175°F (79 degrees C).
7. Remove pan from oven then transfer the chicken to a plate and cover with aluminum foil. You’ll have more than a cup of fluid in the pan. Place the pan over medium heat and bring the liquid to a gentle simmer.
8. In a small bowl, combine the cornstarch and water; stir well, then add to the sauce. Stir as it heats – the sauce will thicken slightly. Turn off heat and add butter, stir until melted.
9. PASTA: Cook pasta in salted water until it’s just barely done (taste it to make sure it’s not over cooked). Drain, then pour into a casserole dish. Add all the chicken on top, then pour the sauce over the top; garnish with Italian parsley. You may have too much sauce – use it for another purpose – just pour enough sauce over the chicken as you think you’ll use when served.
Per Serving: 576 Calories; 25g Fat (40.1% calories from fat); 30g Protein; 55g Carbohydrate; 2g Dietary Fiber; 97mg Cholesterol; 349mg Sodium.

Posted in Chicken, easy, on March 6th, 2014.

easy_chicken_tikka_masala_leftover_chicken

Last week I was just craving Indian food. We have a couple of Indian restaurants in our vicinity, but since I was craving chicken tikka masala, I knew I’d prefer my own version rather than a less flavorful restaurant variety. However, I had left over chicken, not fresh, raw. What to do? Easy  solution – make my favorite recipe but adapt it using the already cooked chicken.

Spotting a nice little Kosher chicken at Trader Joe’s a week ago, I bought the 3.5 pound baby and we had a really lovely roast chicken dinner from my favorite-est recipe. It was loverly, as they say. The meat was so very moist and tender. When we finished, I still had half a chicken left over, so I picked all the meat off the bone and stuck it in a Zip-loc bag and put it in the refrigerator, having no idea what I’d do with it. So when the Indian food craving hit, I just decided I’d adapt my recipe I already have for chicken tikka masala, but here I’d use the already cooked chicken.

It wasn’t hard to do, and I put the dinner together in a jiffy. First I got out all the ingredients – I chopped up the chicken meat, got out all the spices, prepped the vegetables, opened the can of tomatoes, minced the garlic and ginger. Then I got out my Breville BRC600XL The Risotto Plus Sauteing Slow Rice Cooker and Steamer to make rice (it has a standard rice setting which made just perfect Basmati rice). Once that was going I started the sauce. I tossed the chicken pieces with the spices first, then I added in the  yogurt. That was set that aside while I fired up the pan on the range. It was quick work with the onion and garlic, added in some other spices, and the canned tomatoes including their juices.  When everything was ready I added in the chicken which had been “marinating” in the yogurt and garam masala and stirred it into the pan. This recipe does contain a little bit of cream – I used less than usual and I mixed it with some whole milk I had. I allowed it to come up to a very slow simmer – I didn’t allow it to actually simmer, though, as the dish was “done” at that point. If I’d allowed it to boil, even gently, it might have separated from using some milk in it. Maybe not, but I wasn’t taking any chances.

What I wanted was for the chicken to be done at the precise time the rice was done. The basmati rice prepared in the risotto cooker is perfection when the heat switches off, so I was all ready and scooped rice out on the plate, then added some of the chicken in masala sauce on top, sprinkled with cilantro and we were ready to eat.

What’s GOOD: I think this was every bit as good as the original recipe made with raw, bone-in chicken. Of course, the kosher chicken was ever-so moist anyway. This recipe was super-easy. And super good too. I’d definitely make this again when I have left over chicken.

What’s NOT: nothing at all. Altogether good dish.

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Quick and Easy Chicken Tikka Masala

Recipe By: Adapted from America’s Test Kitchen
Serving Size: 3

CHICKEN:
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
2 teaspoons garam masala
1 1/2 cups cooked chicken — approximately, chopped
1/2 cup yogurt — whole-milk preferably
MASALA SAUCE:
1 1/2 tablespoons vegetable oil
1/2 medium onion — diced fine (about 1 1/4 cups)
1 medium garlic clove — minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons fresh ginger — grated
1/2 serrano pepper — ribs and seeds removed, flesh minced (see note above), or one large jalapeno [optional]
1/2 tablespoon tomato paste
1/2 tablespoon garam masala
14 ounces canned tomatoes — use chopped or chop yourself
1 teaspoon sugar
1/4 teaspoon table salt
1/3 cup heavy cream — or whole milk
1/8 cup fresh cilantro leaves — chopped (or mint, if preferred) for garnish

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne and garam masala in medium bowl. Add the cooked chicken pieces and stir until the chicken has picked up all the dry spices. Then add the yogurt and combine; set aside.
2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm. If using milk instead of cream, don’t allow the mixture to boil or it will separate.
3. Add the chicken yogurt mixture to the pan. Allow the mixture to warm up gently and when it’s hot, taste for seasonings. Add chicken broth if needed if the sauce is too thick. Stir in cilantro or sprinkle it on top as a garnish and serve over hot basmati rice.
Per Serving: 345 Calories; 22g Fat (55.6% calories from fat); 25g Protein; 13g Carbohydrate; 2g Dietary Fiber; 101mg Cholesterol; 477mg Sodium.

Posted in Chicken, Sous Vide, on December 19th, 2013.

chicken_tikka_masala_sous_vide

The last time I made Chicken Tikka Masala, I said it was the be-all, end-all recipe (from America’s Test Kitchen) and that I’d probably never try another one. And then I read this recipe using the Sous Vide Supreme PSV-00144 Promo Pack Cooking System. I know that most of you don’t have a sous vide machine, so I’m also including the same recipe done in the slow cooker. And this is surely the time of year when it would be so nice to throw something in the slow cooker, a fix and forget kind of meal.

Do I get cravings? Sure. Like most people, I presume. In #1 position is chocolate. Oh how I wish I didn’t crave it. Not every day, but almost. I do my best to grab about 6 chocolate chips and be satisfied with that. Usually it works. In #2 position is Mexican food. As I’ve explained ages ago here on my blog, growing up in San Diego I went to a favorite restaurant in Old Town (called Aztec Dining Room – long ago closed after the mamasita passed away and the daughter just didn’t want to run the restaurant without her). We, as a family, went there at least once a week. My mother never cooked Mexican food that I can remember – maybe she made cheese enchiladas once in awhile – and she made Tamale Pie. But, I grew up with a craving for Mexican food. In my 20-35 age range I didn’t always live in places where I could go to a Mexican restaurant or buy the ingredients. But once I returned to Southern California, I could happily and easily ease the craving for a good taco or chile relleno (my usual Mexican meal of choice) at our local Mexican places.

Then, probably in 3rd place is Indian food. I don’t cook Indian all that often. Maybe once a month. In between times we go out to a couple of our local restaurants for it.

As a cook who likes to make all kinds of ethnic food, if I have a craving it’s usually not a big deal to just make it myself. And we have several Indian restaurants nearby that do an admirable job; this time, though, I did make it myself. And  yes, I was craving Indian food. I wanted chicken in that wonderful creamy sauce – tikka masala. Really, tikka masala is so easy to do, and as I read the recipe at the Sous Vide Supreme website, it just sounded so good – and easy!

The joy of using the sous vide is that whatever you cook, it cooks long and slow at a temperature way below what you’d get on the stovetop or even in the oven. Chicken breasts cook at precisely 146° F. I’ve made lots of different meats in the sous vide, but I’d never done chicken breasts until now. And oh, was it easy and was it ever tender and juicy. They cooked for precisely 2 hours. I vacuum sealed them with just a bit of butter in the packet, and in they went. The sauce what whizzed up in the blender and consisted of crushed canned tomatoes, half and half, ginger, garlic, honey, paprika, cumin, turmeric, coriander and salt. That’s it. That was placed into a Ziploc (freezer) bag and was also placed in the rack in the machine. It sat there for 2 hours also. When I was ready to serve dinner, I removed the packages, poured the sauce, as is, into a pitcher, removed the chicken breasts to a cutting board and cut nice-sized thick slices and placed them on top of some basmati rice and drizzled the sauce over the top and garnished with cilantro. Was that ever easy! With a green salad, there was dinner.

The only thing in the sauce to give it heat (it did have a little) was the ginger. If you or your family are sensitive to heat, use a bit less, perhaps.

What’s GOOD: how very easy this was to make. Also, love-loved the tender, juicy chicken. Even our 2 teenage grandchildren who were here for dinner commented about how juicy the chicken was. For kids, that was interesting to hear them say – that they’d even notice! You can see from the photo – look at the chicken – it’s almost pink. But it isn’t. It’s just that perfect kind of done. Also loved the flavoring in the sauce. It was so easy to make in the blender and pour right into the bag. I had not a single dirty pan to be washed! Just the salad bowl, plates and silverware. How easy is that?

What’s NOT: well, you do have to plan just a bit ahead, but only 2+ hours (or 4-8 for slow cooker). And, you do have to have a sous vide machine. Or, use the slow cooker – see recipe below. I’ll definitely be making this again.

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Tikka Masala Sous Vide

Recipe By: blackpeppercorn.com and sous vide supreme website
Serving Size: 4

CHICKEN BREASTS:
4 boneless skinless chicken breast halves
2 tablespoons butter — (28 g)
1 pinch salt and pepper
TIKKI MASALA SAUCE:
1 can canned tomatoes — (about 2 cups/240 ml)crushed or strained
2 cups half and half — (480 ml)
1 inch fresh ginger
4 garlic cloves — peeled
1 1/2 tablespoons honey — (22.5 ml)
1 tablespoon paprika — (15 ml)
1 tablespoon ground cumin — (15 ml)
1 tablespoon turmeric — (15 ml)
2 teaspoons ground coriander — (10 ml)
1 1/2 teaspoons salt — (7.5 ml)

2 cups cooked rice — (320 g) for serving (Basmati preferred)
Fresh cilantro — for garnish

1. Fill and preheat the SousVide Supreme to 146F/63C.
2. Sprinkle salt and pepper on the chicken breasts; put them and the butter into cooking pouches and vacuum seal.
3. Into a blender or food processor, add the tomatoes, cream, ginger, garlic, honey and spices and process until smooth.
4. Pour the sauce into a large (gallon/3.8 liter) zip-closure plastic bag. Lay the bag flat, holding zip closure edge up so the contents don’t leak out. Press most of the air out of the bag and seal.
5. Submerge the pouches of chicken and sauce in the water oven and cook for 2 hours.
6. To plate: slice the chicken and drizzle generously with the tikka masala sauce.
7. Serve over rice and garnish with cilantro.
Per Serving: 515 Calories; 22g Fat (39.0% calories from fat); 35g Protein; 44g Carbohydrate; 2g Dietary Fiber; 129mg Cholesterol; 1055mg Sodium.

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Chicken Tikka Masala Slow Cooker

Recipe By: blackpeppercorn.com
Serving Size: 4

4 boneless skinless chicken breast halves
2 tablespoons oil
2 cups crushed tomatoes — canned
1 piece fresh ginger — peeled, about 1 inch, cut into chunks
4 garlic cloves
1 1/2 tablespoons honey
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon turmeric
2 teaspoons ground coriander
1 1/2 teaspoons salt
2 cups half and half
4 tablespoons cilantro — for garnish

1. Add tomatoes, ginger, garlic, honey and spices to a blender and process until smooth.
2. Cut chicken breasts into 1-inch cubes.
3. Heat oil in a skillet and brown chicken. Turn after a couple minutes on each side, but do not cook completely.
4. Add the browned chicken to the slow cooker.
5. Pour in the blended tomato mixture. Stir so all the chicken pieces are coated in the sauce.
6. Cover with a lid and set slow cooker to low and cook for 8 hours (or 4 hours on high).
7. During last 10 minutes of cooking, in a saucepan, gently heat the half and half to just below a simmer (do not boil). Pour into the slow cooker and stir well.
7. Cover and turn off slow cooker; allow mixture to rest for about 10 minutes.
8. Serve on rice and garnish with cilantro.
Per Serving: 444 Calories; 24g Fat (46.5% calories from fat); 34g Protein; 27g Carbohydrate; 4g Dietary Fiber; 113mg Cholesterol; 1096mg Sodium (this sodium amount can’t be correct . . . ?).

Posted in Beef, Chicken, Soups, on December 9th, 2013.

revised_cabbage_patch_stew

Most evenings I don’t serve any carb with our meal. We just don’t need it. Not that we wouldn’t LIKE to have some, but we know it’s better for us if we don’t indulge in potatoes or rice or some other kind of starch. Even bread. So, this revision was borne of that wish – could we have my old favorite, cabbage patch stew that is usually served with a lovely fluffy mound of whipped potatoes on top?

If you click on the link above, you’ll go to my 2007 blog post about this – one of my all-time favorite family meals. It’s a soupy, stewy kind of dish that I originally got out of a little Betty Crocker cookbook that was given to me when I got married the 1st time in 1962. Looong time ago. It’s SO very easy to make – all in one pan except for the potatoes.

Back some years ago I made a Kalyn’s Kitchen recipe for a kind of cheesy cauliflower dish called Twice Baked Cauliflower that gives you the illusion you’re eating baked (mashed) potatoes with all the trimming like sour cream, bacon, chives, etc. Every time I make those, I think about our friend Lynn (and his wife Sue) who now live in Colorado. Lynn, you see, abhors cauliflower. I served those to him one night – didn’t even mention what it was – he ate it, loved it, and somewhere in the conversation I mentioned cauliflower. Lynn turned a bit blue. CAULIFLOWER? No. That couldn’t have been cauliflower. He simply doesn’t EAT cauliflower. But he did. Now whether he’s ever eaten it since, I don’t know. (Sue, you’ll have to tell me . . . she reads my blog.)

SO, all that said, I decided to lighten up my old favorite by making it with half ground turkey and half ground beef, and then to make the “mashed potatoes” with cauliflower. The only carbs in this dish come from the one can of kidney beans that are also part of the recipe (and whatever little amount of carbs exist in the other vegetables). The beans – I left those in – they’re more complex carbs. As for the cauliflower – just TRUST ME about this – you’ll hardly know you’re eating cauliflower. I’ve re-written the recipe completely below, including the cauliflower mixture. If you eat the cauliflower “mashed potatoes” straight, yes, you’ll probably notice they don’t quite taste like potatoes, but when it’s mixed with the herby, spicy stew mixture, you simply don’t know. It has almost the same texture as mashed potatoes.

What’s GOOD: This is a very healthy meal – especially if you use all turkey or use less. Or no turkey, of course. The combination of veggies just works. What can I say. And the mashed potatoes cauliflower put it into the comfort food category. Make a double batch and freeze the left overs (freeze the cauliflower separately – come to think of it – I’ve never frozen pureed cauliflower so don’t know absolutely how that would be once defrosted – let me know) – that’s what I do.
What’s NOT: absolutely nothing. I love this stuff.

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Cabbage Patch Stew Revised with Cauliflower Mashed Potatoes

Recipe By: Adapted from an age-old Betty Crocker cookbook
Serving Size: 8

1/2 pound ground turkey — dark meat
1/2 pound ground beef — (or use all ground turkey)
2 medium onions — sliced thin
1/2 cup celery — diced
2 cloves garlic — minced
2 cups kidney beans — canned, undrained (one 15-ounce can)
2 cups tomatoes — canned, undrained (one 15-ounce can)
1 tablespoon chili powder — or more to taste
1 tablespoon ground cumin
1 tablespoon Worcestershire sauce
1/4 cup chicken broth
1 teaspoon beef broth concentrate
salt and pepper to taste
1 1/2 cups water
1 1/2 cups cabbage — shredded or sliced thinly
CAULIFLOWER “MASHED POTATOES:”
1 head cauliflower
2 tablespoons milk — or more if needed
salt & pepper to taste
1 tablespoon butter
1/2 cup cheddar cheese — grated (garnish)

1. Brown ground beef and ground turkey over medium heat. Add onions, garlic and celery and cook until vegetables have lost their raw color. Add beans, tomatoes and seasonings (and some water if it appears to be too thick) and continue to simmer for 15-25 minutes, adding the cabbage during the last 8-10 minutes. The original recipe called for the addition of 2 cups of water, but I’d recommend about 1 cup, maybe 1-1/2 cups.
2. Meanwhile, in a saucepan simmer cauliflower florets in water until fork tender. Drain and place in food processor. Process/mash them using the butter, milk and salt & pepper to taste until they are very smooth. This will take longer than you think – keep testing the texture and tasting for seasonings.
3. Serve about 1 to 1-1/2 cups stew per person in large bowls, then add scoops of hot cauliflower on top and garnish with shredded cheese.
Per Serving: 365 Calories; 15g Fat (35.8% calories from fat); 24g Protein; 36g Carbohydrate; 14g Dietary Fiber; 58mg Cholesterol; 190mg Sodium.

Posted in Chicken, easy, on December 4th, 2013.

turkey_hachis_parmentier

An altogether different (for me anyway) way to use left over turkey. And it will likely become a favorite. Made especially easy because I was able to use our Thanksgiving turkey meat, and left over mashed potatoes too, which were taking up space in my refrigerator.

Not knowing anything about the history of the French word Parmentier, I looked it up online, only to find that, in culinary terms it means a potato on top, almost like a shepherd’s pie, or a cottage pie. The dish is named after Antoine-Augustin Parmentier, a French pharmacist, nutritionist, and inventor who, in the late 18th century, was instrumental in the promotion of the potato as an edible crop. So, that’s why (per wikipedia). The hachis part means chopped meat.

I read the recipe over at Susan Herrmann Loomis’ blog, On Rue Tatin. If you don’t know about her, you should. She’s an American, but went to live in France a long time ago now, wrote a book about her culinary experiences (very cute) including meeting her husband (I see that she doesn’t mention her husband on her About page, so perhaps she’s divorced now . . . don’t know . . . but she does have a couple of children). She lives in Normandy in the little town of Louviers, gives English-speaking cooking classes regularly if you’re interested and has written about 12 cookbooks.

turkey_hache_parmentier

My version of this – from the picture above – is a much more wet casserole – not exactly soupy, but certainly it oozed all over the plate. My mashed potatoes were very soft to begin with. But that made no difference to the flavor.

One of the things that stood out in my mind as I was reading Susan’s blog, was her little quip that “ . . . . sprinkling Gruyere cheese on almost everything that goes in the oven is a French custom. . .”  Having visited the Gruyere cheese factory (a very small place considering the volume of cheese sold ‘round the world with its name on it – hence I always buy the imported, the “real” Gruyere), and since I had a chunk of the cheese in my refrigerator already, it was a no-brainer I’d make this.

It took about 10 minutes to create the casserole: first I sautéed the onion (Susan used a red onion, I used a yellow) in a bit of oil and butter. While that cooked briefly I shredded the turkey meat and shredded the Gruyere. Into the casserole dish went the mostly cooked onion with a tiny sprinkling of cheese (I was remembering Susan’s comment about the cheese). I sprinkled the top with a little bit of salt, pepper and a light dusting of powdered bay leaf. Then I added all the turkey meat, with another light sprinkling of cheese. I drizzled the cream on top of that and added the little bit of turkey gravy (her recipe has you add stock – I used the gravy because I had a bunch in the refrigerator and never seem to know what to do with it except in reheated left over Thanksgiving dinner). Then using my hands to mush and squish the cold mashed potatoes, I gently placed the potatoes on top and tried to cover it barely and completely. I wanted a solid potato covering, but I didn’t want it to be thick, so I gently pushed and shoved the potatoes so it would be a solid slate of them. If you have youngsters to feed, you’ll likely want a much deeper potato layer, which is fine! The bulk of the grated cheese goes on top of the potatoes. Make sure the casserole is deep enough that the potatoes aren’t heaped above the edge or you’ll have a bit of bubbling overflow. Fortunately I put the casserole on another pan so the drips didn’t burn up in the oven!

We had pan-roasted Brussels sprouts with this, but any green veg would be fine, or even a salad. You could – I’m sure – use some left over veg inside this dish (like peas or broccoli) but I wanted to make it as true to Susan’s recipe as I could. I did make a few changes, but I hope they did nothing but enhance the flavors rather than detract from them!

One little caveat: I used the best-est turkey chunks (both breast and dark meat) from our kosher bird, which was super-moist and tender; I used the left over mashed potatoes which contained cream cheese, so they were rich-rich already. I used ample cheese (maybe more than Susan did – I didn’t weigh it – she used 2 ounces for a larger casserole, I think). I did use heavy cream, although I just added it into the meat section (not used in the potatoes as she did). Just know that it’s rich in fat grams.  Oh, I’d make it again in a second! But then, shepherd’s pie, which is so very similar to this, is also a particular favorite flavor-taste for me.

What’s GOOD: oh gosh, was this ever fantastic. For me – it’s all about the CHEESE. It absolutely “makes” this dish, in my opinion. Gruyere has such a unique flavor – it’s not a straight eating kind of cheese (at least not to me) but has a kind of sharp, yet deep nutty quality to it. I use some Gruyere or Emmental in my cheese fondue  recipe because it’s just the best combo for flavor. Anyway, the flavor in this dish is over-the-top delicious! This is going to go onto my list of Carolyn’s favs, and will be added to my usual Thanksgiving roundup under the section of left overs.
What’s NOT: not a single, solitary thing. It IS rich. Decadent, I suppose. A splurge in the calorie department.

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Turkey Hachis Parmentier

Recipe By: Adapted from On Rue Tatin (blog)
Serving Size: 4

1 tablespoon unsalted butter
1 tablespoon olive oil
1 large yellow onion — halved, very thinly sliced
3 cups cooked turkey — shredded
1/2 cup turkey gravy
1/3 cup heavy cream
Fine sea salt and freshly ground black pepper
1/4 teaspoon ground bay leaf
2 cups mashed potatoes — left over, seasoned with milk, salt and pepper
1 cup Gruyere cheese — grated

Notes: Shred (rather than cube) the turkey meat to give a wonderful texture to the dish. Sprinkling Gruyere cheese on almost everything that goes in the oven is a French custom and is entirely optional, but the flavor will be SO enhanced with the cheese.
1. Melt the butter and oil in a medium-sized, heavy saucepan over medium heat. When it is heated, add the onions and stir so they are coated with the fat; cover, and cook until they are tender and translucent, about 15 minutes, stirring frequently so they don’t stick. Season lightly with salt and pepper.
2. Preheat the oven to 425°F.
3. When the onions are cooked, transfer them to a medium-sized baking dish, and spread them evenly across the bottom. Top with the shredded turkey. Drizzle gravy and cream over all. Sprinkle just a little bit of cheese over the turkey.
4. Spread the potatoes over the turkey in an even layer. If the potatoes are cold, mash them gently in your fingers and drop pieces over the turkey, filling in the holes without mashing down the potatoes. It’s okay if the top is craggy but it should be completely covered. Sprinkle evenly with the cheese, and bake in the center of the oven until the cheese and the potatoes are slightly golden, about 30 minutes. Remove from oven and serve.
Per Serving: 522 Calories; 31g Fat (53.0% calories from fat); 42g Protein; 18g Carbohydrate; 3g Dietary Fiber; 147mg Cholesterol; 591mg Sodium.

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