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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 2021, I’ll still participate, but the two daughters are going to do more posting from here on out.

We participate in an amazon program that rewards a little tiny $ something (pennies, really) if you purchase any books recommended (below), or buy products occasionally mentioned on the blog with an amazon link. 

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BOOK READING:

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. The book IS a novel, but the event is true. 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. On the voyage the ship encounters a hurricane and several giraffes are lost, but two young ones survive. The story is of their journey across the United States in the care of two oh-so-different people, both with a mission. A young boy (barely an adult) becomes the driver (his only goal is his desire to go to California), with the zoo’s delegate (a middle-aged man with a past), and it’s the story about these two misfits and their caring for the giraffes, feeding them (that’s a laugh – onions play a big part). No freeways existed back then, and the mental picture of the vehicle they used (basically a small truck) with the two giraffes confined within two tall boxes precariously strapped to the truck, and their driving and carrying-on getting under bridges and over rivers is just a hoot. I so wanted this story to be true – parts of it ARE true. Worth reading if you enjoy such animal stories. The giraffes survive, thankfully, and they both lived to a ripe old age at the zoo!

Also a kind of quirky book by Beth Miller, The Missing Letters of Mrs. Bright. Picture a middle-aged woman, slogging through life with a not-very-attentive husband, grown children, and one day she decides to leave. Completely. Maybe she had a bucket list of sorts, and she knew none of those places would ever happen in her life if she stayed put. She sets off to find a long-lost girlfriend. The book is about her journey. Her travels. Friendships, and lost friendships. Everyone can probably empathize with Kay Bright as she examines her life. And yes, there are letters and chapters with her daughter, Stella. Cute book.

Katherine Center’s book, Things You Save in a Fire: A Novel is certainly vivid. There aren’t very many women firefighters out there in the world – this is about one. A novel, however. About her work life and the harrassment she endures (some of it’s with love, some not) and about her relationships. The pros and cons of transferring to a different fire station (just like any job move, not always smooth). Good read.

Riveting story of post-WWII- Japan in Ana Johns novel, The Woman in the White Kimono: A Novel. About a young Japanese girl who falls in love with an American serviceman. Such relationships were fraught with problems from the very strict Japanese families who resented the American presence in their country, to the American military higher-ups who made it impossible for the servicemen to marry Japanese nationals. Could hardly put it down. Yes, it’s a romance of sorts, but not in the typical sense of today’s novel-romance-writing. There aren’t always happy beginnings, middles or endings, but the in between made for very interesting reading.

Also read Rishi Reddi’s novel, Passage West: A Novel with a very different take on the migration of Indians (East India) to the California agricultural lands east of San Diego during the 1920s and 30s. Wow. What an eye-opener. Of their small but loyal family enclaves, the hard-scrabble lives they led, the near poverty level of farming. I’d never heard that any Indian migrants were a part of farming here in California. Obviously they made up a very small percentage of the immigrants who settled there.

Maybe not everyone’s cup of tea, but the Mary Morris book, A Very Private Diary: A Nurse in Wartime tells the true day to day life of a young Irish girl who becomes a nurse, in England, France and Belgium in the midst of WWII and immediately after the war. Fascinating glimpse into the hardships not only for patients (the war-wounded) but for the underappreciated and hardworking staff at various hospitals (even a tent one in Normandy where she worked for many months after D-Day). She meets her to-be husband and even that is fraught with difficulty from many angles.

Could hardly put down Krueger’s book, This Tender Land: A Novel. My friend Ann recommended it. I was gripped with the story within the first paragraph, and it never stopped until I turned the last page. 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. Some very ugly things happen at that school. Eventually they  escape, and they are “on the run.” With a few others with them. If you loved Huckleberry Finn, you’ll have a great appreciation for this story as they use a canoe to get themselves down river. Never having very much to eat and getting into trouble way too often, and authorities on their tail. Well, you just have to read the book to find out what happens.

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. The book is heartbreaking, but one of those that everyone should read. The hardship, the hunger, the dirt and dust, the failed crops, the lack of rain, then the story picks up again in central California, back in the day when the wealthy growers just used up the migrants. I don’t want to spoil the story. So worth reading. Hannah really knows how to weave a story.

Brit Bennett has written quite a book, The Vanishing Half: A Novel. It’s a novel, yet I’m sure there are such real-life situations. Twin girls are born to a young woman in the South. Into a town (that probably doesn’t exist) that prides itself on being light-skinned blacks. The father was very dark, but he plays no part, really, in this story. Growing up, the girls leave home at 18 to find their way in New Orleans. Suddenly, one twin disappears (her clothes and suitcase all gone in the wink of an eye). Her twin left behind has no idea what’s happened to her. As the story reveals, with divided paths, one twin continues her life as a black woman, and the other twin, the one who left, is able to pass as a white woman. She marries well, has a daughter. Well, let’s just say that there are lots of wicked webs woven throughout the story, starting from the girls’ mother who never wants to speak again of her lost daughter. But you know where this is going, don’t you? Things are found out. The author does a great job of weaving the story apart and then back together.

What a book. The Only Woman in the Room: A Novel by Marie Benedict. A novelized biography of Hedy Lamarr, the famous actress. She was a brilliant mind, and a beautiful woman. It tells the story of her coming of age, how she navigated the world of acting back in that time period (she was Austrian, and Hitler was in power). The writing was very well done – to tell Hedy’s story with detail and poignancy. Eventually Hedy made it to the U.S. and her life story changed, but still had its difficulties. I loved the book, beginning to end. She should have become an engineer as she invented several war related bomb tools. Very much worth reading.

Also read The Secret of the Chateau: Gripping and heartbreaking historical fiction with a mystery at its heart by Kathleen McGurl. There are two stories here. The historical part is just prior to and up to the French Revolution, when aristocrats were chased and killed, guillotined in many cases. There is a young couple (part of the royal court) who escape to a remote small castle owned by his family, located on the edge of France and Italy, hoping to wait out the revolution and hoping the villagers love and care about them. Then jump to current day as a small English group of close friends decide to retire somewhere on the continent, and settle on a small abandoned castle in the remote hills of France along the Italian border. Got the picture? The historian in the group is quite interested in the history of the home, and clues are revealed (in the tower) that lead her and the group on a quest to discover what happened to the couple who used to live there. There was a fire once upon a time. There’s an pesky ghost. There’s also a very old child’s doll/playhouse on the grounds. Plus there’s a small graveyard. It is VERY intriguing. Very interesting. I love historical novels like this, and this one in particular does have quite a mystery involved, too.

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. The story is all about Mary, her growing up, her scholarly pursuits, and then from the moment she meets Jesus as a young man. The story follows along to and beyond his death on the cross. In the time of Christ it was extremely uncommon for a man not to marry. It was almost unseemly. Fraught with suspicions, I’d suppose. Although scripture, as scripture, does not play a very strong part here, if you’ve read the Bible you’ll see many of the stories of Jesus’ life through Mary’s eyes. 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. Her husband was a journalist, and his life was always in danger because he wrote the truth, and that was taking a risk. The story is about her escape, with harrowing chapters as she makes her way north from Acapulco, with various major detours, one step, or sometimes nothing more than a hair’s width ahead of the cartel minions trying to find her. I could NOT put this book down. The author is not Hispanic, and some have criticized her for that, but she did her research, and many authors write about places and people they are not. I have nothing but respect for her having told this story. You need to read this.

Also read JoJo Moyes’ book, The Giver of Stars. Oh gosh, what a GREAT book. Alice, living in an English home which lacks much, leaps to agree to marry a visiting American. It was an escape for her. He is a man of some family wealth, and she travels from England to Kentucky, during the 1920s. Once settled into the family home, she discovers married life is not what she had expected. Affection is lacking, and she must share the home with her tyrannical father-in-law, the owner of mines in the deep mountains. And with the ghost of the deceased mother-in-law. The family cook won’t tolerate Alice’s help in the kitchen. Alice is terribly lonely and unhappy. The town doesn’t much like this English woman with her funny way of speaking. But then, she meets a woman who encourages her to join the Horseback Librarians. With trepidation, she begins traversing the remote hills, through unbelievable weather, to deliver old, battered and tattered books to the remote inhabitants of the area. She makes friends, wonderful, loving people from all walks of life. There is tremendous tension from the danger of the mines, the unions trying to get a foothold, plus the unraveling of her marriage, including the dreaded father-in-law who feels she should answer to him, behave as he wants. Uh, no. Alice goes her own route. Her new friends become her family, and, oh, what love. There has been much criticism of Moyes’ possible plagiarism of another book regarding the Horseback Librarians. I read the other book – but I didn’t feel remotely as intrigued by that story as I was by Moyes’ version. A feel good story, but it takes some while getting to that “feel good” part, nearly to the end.

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. It’s about Ellen. Her early years, under much hardship. About her teens, some of it as an orphan. Then a young adult, which includes marriage, a marriage blanc, which I didn’t understand until you learn the meaning. Then a child enters the picture, a child that will become a focus for the remainder of the book. Through the war, and beyond. I cried several times, as will you, I suspect. What’s a constant is the descriptions of the place, a town called Upton, near Southampton. About the hills and dales, the flora and fauna, the rain, the mud sometimes, the flooding sometimes. But throughout, it’s about neighbors caring for neighbors, and about love. A must read. Would make a really good book club read.

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.

Best book I’ve read recently. Not new. Called Follow the River: A Novel by James Alexander Thom. This one is also based on the history of a woman (married, pregnant) who was captured by the Shawnee, during the early settlement days east of the Ohio River, about 1755. And her eventual escape. I stayed up all hours to keep reading. The book was written from the many journals and writing compiled by her children. Her name: Mary Ingles. And it chronicles her 1000-mile trek in treacherous weather and over uncharted ground. What an amazing woman, and what a 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 Diary of Sarah Agnes Prine, 1881-1901 (P.S.). Resolute is what I’m discussing here. It’s fiction, but based some on a true story. Resolute, as a young girl from a privileged life on a plantation in Jamaica, was taken captive by slavers, eventually ended up in Colonial America. This book is the story of her life. The people she met, the men in her life, her children, and always about her indefatigable energy for life. Always hoping to return to Jamaica.

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, the son of a farming family, who sabotages everything in his being regarding going to school and leaves as soon as he is able (probably about 8th grade, I’d guess). And becomes a shepherd. And at night, he read literature that he accumulated from his grandfather. And then what happens to him as he grows up. Riveting.

 

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 easy, Fish, on June 2nd, 2021.

EASY! Have salmon? Asparagus? Cream? Yogurt, cilantro, ginger and curry powder? Plus some red curry paste (Thai)? You can make this in a jiffy. 

A post from Carolyn. What I had on hand was a nice, big piece of salmon. And I had asparagus. But no recipe. I decided to “wing it,” and I’m so glad I did. I was in the mood for curry, and this was so very easy to make. Of late, I’ve wanted to simmer fish over very low heat on the stovetop rather than baking or grilling it – mainly because I love the smooth silkiness of salmon that’s been poached. And I overcook fish too often when it’s oven baked or grilled. It’s a turn-off to me to eat a piece of overcooked (aka: dry) fish. This way, it’s moist, tender, and just so easy to eat that way.

First I dug out my jar of ghee, and slowly warmed a dollop of it in the pan while I chopped up half an onion and added it. Then I grated some fresh ginger and added that into the mix. Then I minced up some fresh garlic, sprinkled in a bit of salt and pepper. Curry powder and red curry paste were added, along with Greek yogurt (don’t use nonfat) and some cream. I let that simmer for about 5 minutes over very low heat.

The slab of salmon was added, and I spooned the sauce over the top of the salmon, put on a lid and let it heat up, allowing it simmer for about 6 minutes. I checked how it was doing, and when I could still see that the salmon wasn’t quite cooked through, I took it out. I knew the salmon would continue to cook as I continued with the dish.

The asparagus I prepped differently – I left a few spears whole (but trimmed), and the rest of them I cut up into little pieces. Both were added to the sauce still in the pan. Once the pan came up to a simmer again, I put the lid back on and let it bubble away, slowly for about 4 minutes. I tested the asparagus and when a knife would slip easily into the asparagus, it was done. I removed the asparagus to the serving plate(s), then poured the sauce over the salmon and added a few sprigs of cilantro. Done. The whole meal took about 20 minutes. Yeah! Serve with rice on the side too – I didn’t – but it would be great to sop up all the rest of the sauce on the plate.

What’s GOOD: how easy this was – start to finish, about 20 minutes. Really lovely, subtle curry heat and lots of flavor. Asparagus was crisp-tender and went well with the fish. I have leftovers and will do nothing but reheat in the microwave. Because the fish was just slightly under-done, I think the fish will reheat without overcooking it. This recipe is a keeper.

What’s NOT: nothing, unless you don’t have all the ingredients.

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

* Exported from MasterCook *

Salmon in Creamy Curry Sauce with Asparagus

Recipe By: My own concoction
Serving Size: 2

1 tablespoon ghee
1/2 yellow onion — diced
1 large clove garlic — minced
1 1/2 teaspoons fresh ginger — finely minced salt and pepper to taste
1 teaspoon curry powder
1 tablespoon Thai red chili paste
3/4 cup Greek yogurt, full-fat — unflavored, unsweetened
1/2 cup heavy cream
12 ounces salmon
6 ounces asparagus
2 tablespoons cilantro — chopped, for garnish

1. In a large skillet, melt ghee and bring it up to medium heat. Add onion and ginger. Cook for 2-4 minutes until onion is translucent. Add garlic, salt and pepper. Add chili paste, curry powder and stir until combined. Add yogurt and cream and stir until mixture comes to a low simmer.
2. Add salmon (leave whole or cut into serving pieces) and spoon sauce over top of salmon. Bring back to a low simmer; cover and continue cooking for about 6 minutes, until outer edges of salmon are cooked through. Interior of salmon may still be “rare,” but will continue to cook once it’s removed from the pan.
3. Remove salmon and set aside.
4. Cut half of asparagus into small pieces, leaving 4-6 spears whole. Add to simmering cream sauce; cover pan and keep on low heat until asparagus is cooked through, but not soft, about 4-6 minutes (depending on the thickness of the asparagus).
5. Cut the salmon into serving pieces and spoon sauce over the top, along with the spears and chopped up asparagus on the side. Garnish with cilantro. Serve immediately.
Per Serving: 594 Calories; 41g Fat (62.1% calories from fat); 42g Protein; 14g Carbohydrate; 3g Dietary Fiber; 244mg Cholesterol; 194mg Sodium; 5g Total Sugars; 1mcg Vitamin D; 95mg Calcium; 3mg Iron; 1029mg Potassium; 577mg Phosphorus.

Posted in easy, Soups, on October 29th, 2020.

IP_broccoli_cheese_soup

SO easy and quick.

While my grandson Vaughan was visiting with me, he was doing online school, and at about 11:15 one day I realized he was going to have his lunch break in exactly 10 minutes, and I hadn’t started the soup. Fortunately, the lunch break lasted for 35 minutes, and I was able to get this soup prepared in time. Whew.

I used an online recipe as a base, but I added different ingredients and quantities. I’d purchased a package of Velveeta about 2 weeks ago. It’s not something I really like to eat, but when a recipe calls for it, it’s usually necessary, as I didn’t want stringy cheese in this soup (like you would get with grated cheddar). There are a few cheeses that melt easily, like Fontina, for instance. And I had some of that, but it wasn’t going to give the same flavor as cheddar, so the Velveeta was the ticket.

My Instant Pot came out, and I sautéed an onion and some celery in butter. Then added the carrots, garlic and lastly the flour, which you need to stir around so it doesn’t lump when you add liquid. Stir frequently as it warms and thickens. Then add the broccoli, paprika and mustard. At this point, put on the lid and pressure cook for about 5 minutes on high. Quick release, stir the soup, then add the dairy. Start IP to sauté to heat the soup through, then you add the Velveeta, cut into big cubes. Stir it continuously until the cheese melts. Fortunately, all that took about 20 minutes, and I was able to serve Vaughan a bowl at his laptop and he was able to finish it on the stroke of class restarting. He was so cute – he muted himself and told me 3 times how good the soup was. I got quite a kick out of watching him over the course of his online school day. He got a couple of breaks, and he has 2-3 friends who play Minecraft, and they managed to play the game during the breaks, and at the exactly as class re-started, he was tuned back into school. One of his friends has a server, so they play together and also use their phones to talk at the same time. All kinds of multi-tasking.

You can add topping to this soup – grated cheddar, croutons, hot sauce, chives, crispy bacon. I didn’t have time, so straight soup was what we got.

What’s GOOD: loved the soup. Simple, straight forward, easy, and just good comfort food. I think the mustard adds a lot of flavor depth to this – if you didn’t know it was in there you might not be able to taste it, but because I knew, you can barely discern it. Now I need to buy another block of Velveeta so I can make this on the fly another day. Another plus, the fact that I could get this made in a matter of about 25 minutes.

What’s NOT: nothing, really. You can adjust quantities to suit your family’s taste. More broccoli, more carrots and celery, more onion? It’ll work. Add shallots instead of onion, no garlic. Whatever suits your fancy.

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

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Instant Pot Broccoli Cheese Soup

Recipe By: Adapted slightly from an online recipe
Serving Size: 5

3 tablespoons unsalted butter
1/2 cup carrots — diced
1/2 onion — chopped
1/2 cup celery — chopped
1/4 cup all-purpose flour — or gluten-free
3 cups low sodium chicken broth — or more if needed
2 cloves garlic — diced
1/4 teaspoon sweet paprika
1 teaspoon spicy mustard
4 cups broccoli — cut into small florets and finely dice the stems
1 1/2 cups half and half — or use about 1/2 cup heavy cream (bring to room temperature)
8 ounces Velveeta — diced into cubes – or use cheddar

1. Start IP on Sauté setting and allow it to heat up slightly. Add butter and once melted, add the onions, carrots, celery and garlic. Sauté for 1-2 minutes, stirring a couple of times or until onion is softened.
2. While still hot, add flour and stir briskly for 30 seconds.
3. Add chicken broth in 2-3 batches stirring with a whisk so there are no lumps.
4. Add the seasonings and mustard, stir through and add the broccoli florets.
5. Close and seal the Instant Pot. Press Manual/Pressure Cook button and adjust the time to 5 minutes, and adjust to HIGH pressure.
6. Once the timer is done, use the Quick Release method to let the steam off and open the lid.
7. Stir the soup, then add cream (microwave it slightly if needed). Mix through and use a potato masher to roughly puree the cooked vegetables into the liquid.
8. The soup may be hot enough to serve without reheating. If you want the soup to be super-hot, press the Sauté function key again to bring soup back to a simmer. Immediately turn off once soup begins to simmer and add the cheese in 2-3 batches, stirring well until it’s fully melted and combined into the soup. Velveeta will sink to the bottom so stir thoroughly. If the soup is too thick for your liking, add a bit more chicken broth.
9. Serve with toppings of your choice, such as shredded cheddar, chopped broccoli, hot sauce, sour cream, chives, crispy bacon, croutons and so on. Storing the soup: Keep in an airtight container for 3-4 days in the fridge. Reheat well and whisk to restore its creamy texture. The soup freezes well. Thawed broccoli cheese soup may have a slight change in texture because the cream may separate during freezing and then thawing. Simply whisk the soup back together and add some more cream to bring it back to life. Refresh the seasonings with salt and pepper and enjoy. One tip is to use evaporated milk instead of cream if you plan to freeze this soup.
Per Serving: 421 Calories; 27g Fat (54.8% calories from fat); 19g Protein; 31g Carbohydrate; 6g Dietary Fiber; 80mg Cholesterol; 867mg Sodium; 12g Total Sugars; 0mcg Vitamin D; 404mg Calcium; 2mg Iron; 1105mg Potassium; 654mg Phosphorus.

Posted in easy, Fish, on October 16th, 2020.

steamed_salmon_butter_sauce_spinach

Such an easy dinner – and so savory. Salmon is super tender.

About a week ago my grandson, Vaughan, age 13, came to stay with me for about 5 days. He lives about an hour or two away and his parents were taking a quick trip to Montana, and he would have had wi-fi difficulty there as he is doing middle school remotely for now. He’s been a joy to have around, and on top of that, he knows how to cook. His parents are foodies, and I’ve posted numerous pictures and recipes from Karen, my daughter-in-law, and of my son Powell’s grilling pursuits. Vaughan’s not like a lot of kids, unwilling to try new things. Nope. He’ll try most everything, and even likes vegetables (most, anyway). He asked if we could have salmon one night – sure, I said. Had some in the freezer, so he told me what he needed. Usually he makes this with watercress, but that I didn’t have, so we used spinach instead.

vaughan_cooking

There he is, stirring the lemon butter sauce, and the salmon is in the closer pan, lidded for steaming.

This recipe is so very easy. You could pull this together in a matter of about 20 minutes with no difficulty at all. It helps if you have everything out and ready, mis en place. The salmon is salted and peppered. You bring about an inch of water to a boil in a pan large enough to hold the salmon, and tall enough so the lid won’t rest on the salmon (like mine did). Use a steamer basket or rack. We used a small metal rack, then I put the salmon on a piece of foil, poked about 20 little holes in the foil and put that in the pan. The lid went on and we started a timer for 5 1/2 minutes. Meanwhile, in a small saucepan (the one he’s stirring) he melted butter, then added just a little jot of lemon juice (and add more, he says, if you like a more lemony taste). If you have thicker salmon, it might need an extra minute, or if your salmon is thinner, maybe 30-60 seconds less time. Remove the salmon when it has reached 135°F.

Once the salmon was cooked – we tested it  – we removed the salmon and the rack. If you want, tent the salmon with foil to keep it warm. We poured out the water from the pan, then melted more butter and cooked the spinach. Taste for salt and pepper.

Simple – plate the salmon, place the spinach along side, then gently pour the butter sauce over the salmon. If some of it dribbles over the spinach that’s fine. Thank you, grandson Vaughan, for a delicious dinner!

What’s GOOD: for me, the fact that the dish was SO easy and quick to make, and it was so delicious. The salmon is super tender – just right. And the lemon butter sauce – not only is it hardly a cooked sauce, it was quick and added lovely flavor to the salmon.

What’s NOT: Nothing, really. The next time I make it I won’t have my grandson doing all the cooking!
printer-friendly PDF and MasterCook file (click link to open recipe)

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Steamed Salmon with Lemon Butter and Spinach

Recipe By: Adapted from Food & Wine
Serving Size: 4

SALMON:
2 pounds salmon fillets — cut into 4 pieces
salt and pepper to taste
LEMON BUTTER SAUCE:
4 tablespoons unsalted butter
2 teaspoons lemon juice — or more if you like more lemony flavor
SPINACH:
1 pound spinach — tough stems removed
1 tablespoon butter
1 tablespoon fresh lemon juice
Salt and pepper to taste

NOTE: Select a pan or pot that will hold a steamer rack or similar device and be tall enough that the lid won’t touch the salmon. Or use a steam setting on a rice cooker or instant pot.
1. In a large pot, bring about an inch of water to a boil.
2. Season the salmon fillets with ample salt and pepper. Place them in a large steamer basket, skin-side down. Or improvise with a rack, a piece of foil that you poke about 20-30 holes in, and place that on top of the rack.
3. Place the steamer basket with the fish over (not in) the boiling water and cover the pan. Reduce heat to a full simmer and cook the salmon until it is just barely done (the fish should still be translucent in the center), about 5 1/2 minutes for a 1-inch-thick fillet. Do not over cook. Use an instant read thermometer and it’s done at 135°F.
4. Meanwhile, in a small stainless-steel saucepan, melt the butter. Add the lemon juice plus a dash of salt and pepper. Taste sauce to see if it needs additional lemon juice; if so, add in small increments. Keep warm.
5. Remove salmon, tent with foil, then empty the pan of water. Add butter and melt it, then add the spinach, pressing and nestling the spinach until it’s all in the pan. Stir well and continue cooking until spinach is fully cooked. Add lemon juice, salt and pepper to taste.
6. Serve the salmon with the lemon butter sauce poured over it and spinach on the side.You may use frozen spinach for this.
Per Serving: 426 Calories; 23g Fat (49.4% calories from fat); 49g Protein; 5g Carbohydrate; 3g Dietary Fiber; 206mg Cholesterol; 227mg Sodium; 1g Total Sugars; 0mcg Vitamin D; 142mg Calcium; 4mg Iron; 1618mg Potassium; 703mg Phosphorus.

Posted in Chicken, easy, Healthy, on June 2nd, 2019.

One of my go-to quick, easy and healthy weekday meals. 

This post is from Sara:  I found the original recipe on Delish.com which is a favorite healthy recipe website for me.  I mostly plan my week’s meals out on Sunday and shop accordingly so that I don’t have to make several trips to the grocery store after work.  However, there are those days that I am not in the mood for my plan or life happens and dinner plans change.  This is one of the fast, easy and healthy recipes I love to make.  It’s a one-pan dish and I usually have everything on hand as it’s fairly common ingredients, at least in my household.  If I don’t have fresh basil, I almost always have pesto sauce that can be substituted.

I serve it with a salad and some balsamic vinaigrette that I add a tsp of pesto sauce to bring up the flavor.  You could also add pasta if you don’t have an aversion to carbs.  Or, like me, you have teenagers that need more calories.  I love this dish because of the fresh ingredients.  I always have grape tomatoes in my fridge as I eat them as a snack daily.  I used fresh mozzarella because I prefer it but regular mozzarella or provolone would work.

Having made this a few times, I found that I prefer to slice the chicken breasts horizontally into two thinner slices.  This keeps my portion size down and gives me leftovers for lunch the next day!  Another bonus of this recipe is to make enough for leftovers so I add the cold chicken cut up to a salad with tomatoes, fresh mozzarella bits and the pesto balsamic vinaigrette dressing.

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Chicken Caprese

Recipe By: adapted from Delish.com
Serving Size : 4

1 tablespoon Extra Virgin Olive Oil
1 pound boneless skinless chicken breast halves — cut horizontally into 4 pieces
Kosher salt to taste and freshly ground black pepper
1/4 cup Balsamic vinegar
2 cloves Garlic — Minced
1 pint grape tomatoes — halved
2 tablespoons fresh basil — freshly torn
4 slices mozzarella cheese — use fresh if possible or substitute pesto sauce
12 basil leaves — for garnish

1. In a large skillet over medium/high heat, heat oil. Season chicken with salt and pepper and cook until golden and cooked through, approximately 6 mins per side depending on thickness. Transfer to a plate.
2. Add balsamic vinegar to skillet, then add garlic and cook until fragrant, 1 min. Add tomatoes and season with salt. Let simmer until soft, 5-7 mins. Stir in basil.
3. return chicken to skillet and nestle in tomatoes. Top with mozzarella and cover with lid to melt.
4. Spoon tomatoes over chicken and sprinkle more fresh basil if desired.
Per Serving: 537 Calories; 33g Fat (55.5% calories from fat); 51g Protein; 8g Carbohydrate; 1g Dietary Fiber; 167mg Cholesterol; 552mg Sodium.

Posted in easy, Vegetarian, on August 25th, 2017.

grilled_halloumi_tomato_jam

My new cheese love. Halloumi. A meal in itself.

More and more, lately, I’m eating vegetarian meals. I’m an omnivore, but I do love vegetables, and I’m quite happy to make a meal of a variety of different veggies. I eat plenty of cheese too. We all need protein in one form or another. When I’m out, I eat chicken and fish, and occasionally I’ll buy a rotisserie chicken which keeps me in meals for several days. If I eat steak, I usually do it at home because I’ve got it down pat. Once in awhile I crave a hunk of beef or a ground beef casserole. Or a pork or lamb chop. I eat a lot of salads, sometimes with some tuna added, hard boiled eggs, or chicken. Oh, and yes, I do crave a hamburger once in awhile too.

If you read my post about the halloumi salad I had (and subsequently made), perhaps you were intrigued. Or maybe you already know halloumi. I knew of it, but had never cooked it. Once I found a package of it (hard to find) it had enough for 2 meals (the little square of cheese was ample for 4 slices). I made the halloumi salad (with watermelon) and enjoyed it very much. But then I still had 2 pieces left. As I stood at my open refrigerator door I spotted the Tomato Jam I’d made a week or so ago. I’ve frozen a dozen packets of it and have about half a cup in the refrigerator. I’ve had it with a little schmear of cream cheese on a cracker. One evening that was my dinner. I suppose you could say that’s a benefit of living alone (or being a widow) that if I don’t want to make a meal, I can always find something easy in the refrigerator like cheese and crackers.

So this particular night, with the 2 slices of halloumi needing to be eaten, I set my frying pan on low, added a bit of grapeseed oil to it and once it reached heat, I added the 2 slices to the pan. While it sizzled gently, I retrieved the tomato jam, sliced up some basil, grabbed a lovely orange heirloom tomato, EVOO, and the bottle of balsamic reduction, salt and pepper.

The cheese took about 4-5 minutes to cook on both sides (see the nice browning on them). This meal was ready in no time flat. I spread a bit of the tomato jam on each slice, topped it all with basil, then drizzled some of the balsamic reduction (syrup) and EVOO on top. Done. Dinner ready in less than 10 minutes. If you want some carbs, add a lovely slice of toasted artisan bread underneath the cheese. Like an open faced sandwich. My next project is to find another source for halloumi!

What’s GOOD: how easy this was to make – if you have the cheese on hand – and it was really delish. ‘Tis the season for heirloom tomatoes too. (And you can make an open-faced sandwich with adding a slice of toasted artisan bread.)

What’s NOT: the difficulty of finding halloumi. Otherwise, nothing at all! OH, one other thing – have you ever had cheese that squeaks? This cheese does – not when it’s raw, but once cooked, when you chew it, it squeaks. One of my readers, Toni, mentioned that she’d had halloumi once, one bite, but that was it because the squeak was off-putting for her. It doesn’t bother me.

I’m not writing up a regular “recipe” for this. Here’s an ingredient list to serve 2:

Grilled Halloumi with Tomato Jam

4 slices halloumi cheese (about 1/3” thick)

4 teaspoons grapeseed oil, or EVOO

6 tablespoons tomato jam (or other savory/sweet jam or chutney)

1/2 cup basil leaves, sliced (or very finely minced fresh rosemary or thyme)

8 slices heirloom tomato

balsamic reduction/syrup

EVOO to drizzle on top

salt and pepper to taste

————————-

Now, go find some halloumi cheese!

Posted in Chicken, easy, on June 6th, 2015.

chicken_in_milk_sweet_potatoes

Aren’t we all busy as can be sometimes and we need a quick dinner without a lot of prep? Here’s one.

Defrosting a package of boneless, skinless chicken breasts was all I’d done in preparation for dinner. I glanced through my to-try file, and knowing that I had a sweet potato, cilantro, milk, ginger, garlic and Dijon . . . well, that constituted enough to try to make a riff on a Jamie Oliver recipe I had. Really, about all I used from his recipe is the technique, the milk, garlic and cinnamon. The rest I made up as I went along.

You do need to know that when you cook milk, it separates. It just does, and Jamie (and many other great cooks) have shared recipes for meat simmered in milk, so it’s not a new idea by any means. But something chemical in the milk doesn’t allow it to be simmered (boiled) without separating. (If you use heavy cream, it won’t separate even when you boil it, but milk, yes it will.) You could add flour to it to make a thin-type sauce, which would avoid the separating, but I was too lazy. I could have dipped the chicken in some seasoned flour and that would have provided some thickening to the sauce too, that might have kept it from separating. But again, I was lazy and didn’t. I wanted to try it as-is, Jamie’s way. It provides a kind of lumpy, thick-and-thin sauce that’s not exactly pretty. But it tastes good, and especially if you have some kind of carb to put it on.

I had some zucchini too, that needed fixing, so that went in another pan with a chopped up slice of bacon and cooked away slowly while I made the chicken. First you brown (light golden-brown) the chicken in a bit of butter in a big skillet (that has a lid). Once golden brown, you remove it and set it aside. Then you add a shallot, cook that a bit, then add some big chunks of sweet potato, uniformly sliced about 1/2” thick, though, so they cook evenly. Those got slightly browned, then I added in the milk. I also added a little jot of cream – hoping it might help the milk from separating (no, it didn’t). Then I added my seasonings: Dijon mustard, garlic, salt and pepper, and the cinnamon. Jamie called for a stick of cinnamon – I didn’t feel like hunting for it, so I just used a pinch or two of ground cinnamon instead. Once simmering, I added the lid and let it cook slowly for about 10 minutes, until the sweet potatoes were just barely tender. You don’t want to overcook them. The chicken is added back in, simmered for 3-4 minutes is all – until it’s tender and juicy. Don’t overcook those either or it’ll be inedible. (I ordered a Cobb salad the other day, and the chicken meat served on it was so dry I almost choked on it – what a waste.) Just know that chicken breasts don’t need hardly any cooking – check it frequently to make sure you don’t overdo it.

In the cooking time, the sauce, as I mentioned, separates. It’s kind of like curds and whey. You can see some of the curds on the sweet potatoes in the photo. The milk becomes a kind of broth, almost, with the curds in it – my solution was to kind of mush-up the sweet potatoes a little bit, then eat a bit of that, with a bite of chicken and some of the milk sauce. All together. The flavors are subtle – even with the garlic – I expected the garlic to be pronounced, but it wasn’t. I made 2 servings and used 3 garlic cloves, mashed.

What’s GOOD: I loved the taste, that’s what’s important. The visual, well, not so good, and I’d probably not serve this to guests, just because people might be put-off by the separated milk/sauce. I was fine with it, especially since Jamie Oliver tells you right up front about what happens to the milk in his recipe. Milk is a lovely tenderizer of meat, even though the chicken didn’t spend that much time bathed in the milk. It was good. It was simple. All good reasons to make it again. Is it fabulous? Well, no, I wouldn’t put it in that category. It was quick, that’s what I was looking for.

What’s NOT: the only thing is the sauce – some may not like it. I can see children saying “ew, Mom, what’s that?” But if you mush up the potatoes (or serve rice on the side) and the sauce goes on the carb, they might not notice.

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Chicken in Milk with Sweet Potatoes

Recipe By: A major riff on a Jamie Oliver recipe.
Serving Size: 4

1 1/2 tablespoons unsalted butter
4 chicken breast halves without skin — drained, blotted dry
1 small shallot — minced
2 medium sweet potatoes — peeled, halved, 1/2″ slices
1 1/2 cups whole milk
1/4 cup heavy cream
1 teaspoon Dijon mustard
2 teaspoons grated ginger root
2 pinches ground cinnamon — (or use a whole stick)
3 cloves garlic — minced
Salt and freshly ground black pepper to taste
2 tablespoons cilantro — minced (garnish), or parsley

NOTES: If you have chicken with skin, by all means use it. Even better, use bone-in chicken. Boneless, skinless chicken breasts was what I had on hand. And chicken breasts cook in a flash, so be careful not to overcook them. You’ll NOT be happy with the results.
1. In a large skillet (with a lid) melt butter. When it begins to sizzle, add the chicken breasts and brown gently on both sides until they show golden color, about 2 minutes per side. Remove to a plate.
2. Add shallot to the skillet and cook for about 3-4 minutes until it’s translucent. Add the sweet potatoes and allow them to brown on both sides, just a little bit, 3-4 minutes.
3. Pour in the milk and cream, then add Dijon, mustard, garlic and cinnamon. Mix well, blending in the mustard. Bring to a very low simmer, cover and cook slowly for about 10 minutes, until sweet potatoes are nearly done. Test them with a knife – you want them to stay together but be barely edible at this point.
4. Add the chicken pieces in the skillet, cover and simmer for 3-4 minutes, until they are cooked through. Do NOT overcook them or they’ll be dry.
5. The sauce will have separated – it’s not exactly a pretty picture – but it tastes great. If desired, slightly mash the sweet potatoes with a fork or potato masher, place chicken on top of the potatoes, then pour the lumpy sauce over both. Garnish with fresh cilantro or parsley and serve immediately.
6. You can also make the chicken without sweet potatoes, but prepare rice or mashed potatoes – and drizzle the separated sauce on top.
Per Serving: 353 Calories; 15g Fat (37.7% calories from fat); 32g Protein; 22g Carbohydrate; 2g Dietary Fiber; 113mg Cholesterol; 155mg Sodium.

Posted in easy, Soups, on June 2nd, 2015.

taco_soup_trimmings

Is it past soup season? My apologies for forgetting this recipe when it was still cold, and you wanted warmth in your tummy. And perhaps I’m the very last person on the planet who hadn’t ever HAD this soup. Oh my goodness, is it ever tasty! And it’s unbelievably easy too. I didn’t put all the trimmings on the soup when I took the photo – there should be cilantro and Fritos all over the top too.

My best friend Cherrie and her husband go camping (really, it’s glamping) a lot. They have a huge (long) 5th wheel that attaches to Bud’s BIG truck and they go up the coast of California, down the coast and inland too (and to Arizona for baseball spring training). Everywhere. And truly, theirs is big enough to live in. Cherrie is an immaculate housekeeper and the 5th wheel is always decorated as cute as a bug. They have several sets of friends and some relatives that they meet in these various places. And THIS is one of the gargantuan meals Cherrie now fixes for the gang. They usually take turns preparing dinner for everyone. Cherrie raved about it, so of course (and gave me a sample), so then I had to try this myself. Cherrie got the recipe from one of the other glamping couples.

Did I tell you this recipe is EASY? Yes, I did, but it bears repeating. This is SUPER EASY! Get out your slow cooker, friends. Make a huge batch and if you can’t eat it all now, freeze it in family-sized portions. The only thing you’ll have to do later is prepare the garnishes (of which there are a few).

It’s like a chili – you could use ground turkey – but the ground beef one was awfully good. You brown up the beef and onions, then pour everything into the crockpot (beans, tomatoes, corn, olives, chiles, taco seasoning AND, the surprise ingredient: a package of dried ranch salad dressing mix) and let it slow-cook for about 6 hours. Done. Meanwhile, prepare the toppings: grated Cheddar, sour cream (or yogurt if you prefer), Fritos, cilantro and avocado. That’s it. Put out bowls and have at it. My mouth is watering just writing up this post, and it’s been several months ago that I made it (small batch, all gone, none in freezer).

What’s GOOD: if it wasn’t extraordinarily tasty I wouldn’t be going on and on about it. It’s delicious. Really delicious. Tummy warming. And, it’s EASY. You could make it without meat, too – I bet it would be fine. I absolutely guarantee you’re going to hear “mmmmm’s” from everyone. I’m just sorry I don’t have any in the freezer, although it’s getting to be warmer weather and this is probably best in colder seasons.

What’s NOT: there’s no down side to this recipe. Make it.

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Slow Cooker Taco Soup

Recipe By: This one’s all over the internet, but this is
my friend Cherrie’s version.

Serving Size: 10

2 pounds ground beef — or ground turkey
1 large yellow onion — diced
30 ounces canned pinto beans — drained and rinsed
30 ounces canned kidney beans — drained and rinsed
15 ounces canned corn — drained
15 ounces canned tomatoes with green chiles — (Rotel)
15 ounces canned tomatoes
9 ounces diced green chiles
1 1/4 ounces Taco seasoning mix
1 1/8 ounces ranch-style dressing mix
GARNISHES:
Fritos (the small ones)
4 cups grated cheddar cheese
1 cup light sour cream — or Greek yogurt
1 whole avocado — diced
1/2 cup cilantro — chopped

1. Brown the meat and onions in a large skillet. Drain excess fat and transfer to slow cooker. Add beans, corn, tomatoes, green chiles, taco seasoning and ranch dressing mix.
2. Cook in slow cooker for 6-8 hours.
3. Into each serving bowl place some of the Fritos, then scoop about 2 cups of the soup on top. Serve all the garnishes in bowls for guests to take as they’d like.
Per Serving: 720 Calories; 44g Fat (54.0% calories from fat); 38g Protein; 46g Carbohydrate; 11g Dietary Fiber; 127mg Cholesterol; 1814mg Sodium.

Posted in Appetizers, Breads, easy, on May 28th, 2015.

blooming_bread_pesto_mozzie

I thought I’d taken a photo of this when it was baked, but I guess I didn’t. This is one of those big monster loaves of bread, cut into little towers you pull off, with a mixture of pesto inside, then with oodles of mozzarella cheese all over it.

I was visiting with daughter Sara awhile back – I’d forgotten about posting this one – it was before I went on my April/May trip to Europe. Anyway, Sara invited all of her husband’s extended family over for a Sunday night dinner. I helped Sara some with preparations, and she handed me the ingredients for this, and said “go for it, Mom.”  I’d made one of these before, about 7-8 years ago, but it was a slightly different variation of the same – that older one with cream cheese and goat cheese, from an old friend, Karen. This one with mozzarella only. By far, this one was easier to make, but both were fabulous.

If you consider making this, please don’t look at the calories or fat, okay? Just know it’s probably not good for us, but it’s a treat. There were 4 children at Sara’s that day (ages 11-17) and they gobbled this up in no time flat. Most of the adults got a taste or two. Where I was sitting at Sara’s kitchen counter, it was put right in front of me, so I did get to sample more than some people did. I could have made a meal of it – in fact, after a few pieces I was almost full.

Sara bought the loaf of bread at Costco – a big, round loaf. You must buy an unsliced round loaf, then you slice it both directions in about 3/4 inch slices, but not down through the bottom crust, so it stays in place. I cut the bread too deep – it should have stood up a little bit better than it did, but hey, it made no-never-mind to the taste. You slather ready made pesto (Trader Joe’s and Costco both carry it now), then sprinkle shredded mozzarella all over it. Into an oven it goes, and once the mozzarella is fully melted, pull it out. Let it sit for a couple of minutes before serving as you could easily burn your mouth if it’s too hot. You’ll hear raves, I promise.

What’s GOOD: well, the taste! It’s delicious. The better the cheese you buy (like whole milk mozzarella, and/or mix in some provolone) the better it will taste. If you make your own pesto it’s probably better than store bought. But make it easy – buy ready made pesto, but don’t, please, buy already shredded mozzarella. You know the cheese producers put something on that so the cheese doesn’t clump. Whatever it is, it dilutes flavor, or else they don’t use very good cheese to begin with. So make it with good cheese.

What’s NOT: the only thing I can say is that the slicing and slathering is a little bit fussy, but it doesn’t take all that much time. It’s fairly straight forward and you’ll have it ready in about 10-15 minutes max. You can probably do it ahead and refrigerate it (covered) for an hour or two. It might not even need refrigeration if you made it 2 hours ahead. Don’t quote me – don’t sue me! There’s no mayo in this, so it shouldn’t be a problem.

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Bloomin’ Pesto Mozzarella Bread

Recipe By: My daughter Sara’s recipe
Serving Size: 6-8

1 loaf white bread — round, unsliced
1 cup pesto sauce — fresh (jarred, or make your own)
12 ounces mozzarella cheese — shredded
Kosher salt
Freshly ground black pepper

1. Preheat the oven to 350°. Line a baking sheet with aluminum foil or parchment paper.
2. Prepare the bread: Score the bread lengthwise as you would to slice the loaf into 1/2 to 3/4″ thick slices, but do not cut through the bottom. Turn the loaf a quarter turn, and slice the bread the other direction, but only slice it to about 1″ from the bottom. You’ll end up with a whole, round loaf of little towers or fingers of bread.
3. Use a spatula or butter knife to spread pesto in all the edges and crevices, down deep in the bread.
4. Sprinkle shredded mozzarella inside the all the nooks and crannies, pushing it in so that the cheese doesn’t melt off the edges/sides.
5. Transfer the loaf to the prepared baking sheet, and bake until the pesto is bubbly and the mozzarella is melted, 15 to 17 minutes. Serve warm.
Per Serving: 394 Calories; 33g Fat (74.4% calories from fat); 19g Protein; 6g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 533mg Sodium.

Posted in Beef, easy, on May 4th, 2015.

johnny_marzetti_casserole

If you’d told me a couple of weeks ago that a week or so after I returned from my trip, having had pasta about 10 times in as many days while in Italy part of the trip, I’d have thought you were crazy. In a general year, I don’t eat much pasta, as you may remember if you’ve been reading my blog for any length of time. I love the stuff, but I just try to limit those kinds of carbs.

But then, since I don’t think I’ve talked about it, my friend Cherrie and I both returned home with food poisoning. She was ill on her return flight. I didn’t get sick until the moment I walked into my house, and then I was just about down flat for 4 days, and only slightly better after that. She and I have pinpointed the culprit as a savory flan we both ordered at our “farewell to France” dinner, our last night in Paris. It’s the only thing just she and I ate at the restaurant meal. It took a full 10 days for that illness to work its way through my system. And I didn’t know it was food poisoning until I went to a doctor. I ate so much oatmeal, rice, yogurt, applesauce, toast and bananas that I don’t know if I ever want any of those things again. Well, except yogurt. I haven’t lost my love of yogurt. Anyway, finally, the day I made this, my tummy began to feel better and I hadn’t had any of those stomach-wrenching pains I’d been having for 10 days, and food began to sound good again.

And I craved pasta, but not just any pasta – I had in mind this casserole I used to fix years and years ago (back in the 60s and 70s). Over the years I’ve adapted it here and there, and never put it on my blog (I guess) because it’s such a simple dish. For me, though, it represented comfort food. I didn’t want mac and cheese, but I wanted some ground beef and tomatoes and pasta. So, it took no time at all to throw this together and I now have 4 more ample single-serving casseroles of it in the freezer.

This is just a combo of ground beef, onions, garlic, seasonings, canned tomatoes, cheddar (or Velveeta in my case because I had some in the refrigerator – because I’d tried to eat a toasted cheese sandwich one of my days when I was really sick) and Mozzarella. I also added a little jot of Worcestershire sauce too, though that was never in my original recipe. If  you do a search for Johnny Marzetti, I expect you’ll get about 6 million results. It’s spelled all different ways (like Marzett, Mazetti, Mazetter), and who knows who Johnny was, way back when. But a dish is named after him.

Casseroles in general are meal stretchers – this one with pasta and tomatoes in it, it resembles spaghetti. Actually, when I made it I scooped some into a single-serving casserole dish, topped it with Mozzarella and didn’t even bake it – I stuck it under the broiler in my toaster oven until it turned golden brown. But baking for about 15 minutes will heat it full, all the way through. If you’re in a gigantic hurry, don’t bother with the baking – just stir in the cheese until it melts and scoop it onto plates.

What’s GOOD: This is a really easy and simple dish to throw together in about 30 minutes or so. While the pasta water is heating, make the sauce. Once the pasta is done, combine everything, add the cheese and you’re done. Or bake for a little bit. It’s a kid-pleaser and will feed a crowd for not a lot of $$.

What’s NOT: it isn’t a sophisticated dish in the least – just good old plain food – but tasty. No down side that I can think of.

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Johnny Marzetti

Recipe By: My own version of a very old recipe from a community cookbook, circa 1965.
Serving Size: 7 (or fewer if you have big appetites)

12 ounces pasta — your choice (penne, linguine, spaghetti, spirals)
1 pound ground beef
1 large yellow onion — diced
2 cloves garlic — minced
15 ounces diced tomatoes — including juice
2 teaspoons Italian seasoning
1 tablespoon dried oregano — crushed in your palms
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons Worcestershire sauce
2/3 cup shredded cheddar cheese — (I used Velvetta because I had it open)
12 ounces Mozzarella cheese — shredded

1. Bring a large pot of water to a boil. Add about a teaspoon of salt and stir well. Add pasta and simmer it until it’s not quite done, but just about.
2. Meanwhile, in a large skillet brown the ground beef until no pink remains. Add onion and continue cooking for 5-10 minutes until onion is fully translucent. Add tomatoes and juices.
3. Preheat oven to 350° F.
4. Add the garlic, seasonings, salt, pepper and Worcestershire.
5. Drain pasta well, then pour into the skillet with the meat mixture. Add the cheeses, saving some of the Mozzarella to sprinkle on top.
6. Pour into individual ramekins or into a 8×10 or other shaped baking dish. Top with cheese and bake for 10-15 minutes until cheese is melted. If you like the cheese browned, turn on the broiler just until the cheese begins to get golden brown. Remove from oven and allow to sit for 5 minutes, then serve. Serve with a green salad and an Italian vinaigrette.
Per Serving: 603 Calories; 34g Fat (50.7% calories from fat); 31g Protein; 43g Carbohydrate; 3g Dietary Fiber; 110mg Cholesterol; 637mg Sodium.

Posted in easy, Pork, on June 24th, 2014.

southern_fried_pork_chops

If you’ve been a reader of my blog for any length of time you know I don’t usually FRY things. Sauté yes, but really fry in oil, no. My bottle of canola oil gets used mostly for salad dressings. But I just decided to do something different. In the background on the plate above there are the dry-pan roasted green beans that I’ve made 10 times in the last 6 months they’re so good. And easy.

I searched around the ‘net for “pork chop recipes”, and southern fried pork chops were the top 8 or so. Really?  So I clicked over to several (one on epicurious, and two others from blogs, but were almost identical. I kind of made my own way once I got the gist of the main recipe. A flour-based breading mixture is made (flour, cornstarch, herbs, salt, pepper) and set aside. Another is made with an egg and some milk or buttermilk. The pork chops are dipped first into the flour, then egg, then back in the flour, and ever-so gently placed into the 1/4 inch of medium-hot oil.

One thing I learned (and don’t know if it’s true) is that when you fry foods like this, it’s best to raise the heat of the oil in a gentle manner – i.e., use low heat and then raise it over the course of 10 minutes or so. If you turn the flame up to high right from the get-go, you’ll end up with oil that’s too hot. Some of that makes sense, but some of it sounds crazy. Heated oil is heated oil. Isn’t it? Any of you chemistry types out there know?

Anyway, the pork chops were dutifully dipped in the proper pans and lowered into the oil, and they were done in no time flat. One of the bloggers mentioned using a heat test before you start cooking – dropping a pinch of the flour mixture into the oil – if it bubbles, then it’s hot enough. And during the cooking you do only want the oil to bubble around the meat and not burn the coating.

The cornstarch in the flour mixture gives the breading/coating a lighter texture. Not exactly like a tempura batter, but not far from it. It was nice. I liked it. I used seasonings in my flour mixture (other than the usual salt, pepper, garlic powder, paprika that was in most of these recipes). I reached for Penzey’s Fox Point Seasoning and added a couple of teaspoons. I don’t really know that I could taste it once it was fried, however. So you could use whatever suits you – like an Italian blend perhaps – or don’t add any at all. In the South I think they’d go for the plain stuff (salt, pepper and garlic powder).

The pork chops bubble around the edges as they’re frying. Be sure the chops aren’t touching – I used a pan that probably could have held more – because several recipes stressed that the chops need lots of space around them. They browned in no time flat, so I turned the heat down just a little bit and turned them over and cooked the 1/2 inch thick chops about 4 minutes per side – my guess. I didn’t time it. It was all by color.

What’s GOOD: how easy it was – only time consuming thing was mixing up the coating mixture. I got everything else finished before I even started the pork chops so I wouldn’t be distracted. They were really good. Not in the “outstanding” category, but it was an easy, quick dinner that was satisfying.
What’s NOT: well, some folks don’t like frying – like deep frying – although these weren’t deep in oil – I used only about 1/4 inch (half way up the chops).

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Southern Fried Pork Chops

Recipe By: Adapted from a website called Taste of Southern
Serving Size: 4

32 ounces pork chops — center cut, bone in (four 1/2 inch chops)
1 cup all purpose flour
2 tablespoons cornstarch
1 large egg
2 tablespoons milk — or buttermilk (or water)
1 tablespoon mixed herbs — I used Penzey’s Fox Point Seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon paprika
Cooking oil for frying the chops (canola or vegetable)

1. BREADING: In a small mixing bowl, add the flour, cornstarch, herbs, garlic powder, salt, black pepper and paprika. Stir all ingredients well. Set aside.
2. EGG: Break one egg into a small low sided dish. Add milk and use a fork to mix it well. Mix well enough that there are no little globs of egg white.
3. MEAT: One at a time, dip a pork chop in the flour and coat both sides. Dip the chop into the egg mixture, coat both sides well. Lift and let any excess drip off. Place the chop back into the flour mixture and coat both sides and edges.
4. FRYING: Place about 1/2 inch of cooking oil in a large skillet over medium heat. Test the oil by sprinkling in a little pinch of the bread mixture – if it sizzles, the pan is hot enough. Lower the chops into the hot cooking oil, one at a time. Do not crowd them (they don’t want to be touching). Cook for 4-6 minutes.
5. Watch the bottoms of the chop and when they start to brown, flip the pork chops over. Let the chops fry for about 4-6 minutes or until done but not over cooked. Test a chop by cutting into the center to make sure it’s not rare. A little bit of pink is fine. Remove the cooked chops from the skillet, place on a paper towel lined plate and let drain. Serve warm.
Per Serving: 507 Calories; 24g Fat (44.0% calories from fat); 40g Protein; 29g Carbohydrate; 1g Dietary Fiber; 165mg Cholesterol; 378mg Sodium.

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