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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. 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):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

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 March 25th, 2009.

It was a few weeks ago that my friend Linda sent me an email raving about a new recipe for a lemon chicken soup. She said she’d made it twice in just a few days. Then again the following weekend. And then again because I was coming to visit. The recipe is gosh-darned EASY. Really. And you’d almost swear there is cream in it, but there is NOT. Linda had prepped the chicken ahead of time, and it probably took her about 20+ minutes to make the soup from beginning to end.

The lemon is the THING in this soup. You absolutely can’t eliminate it. No matter what. Linda uses Meyer lemons, but probably any lemon juice will do – just taste and add more if needed. Meyers are sweeter than regular lemons, so adjust accordingly.

The recipe originally came from Ellie Krieger (of Food Network fame) but it was published (apparently) in Taste of Home. I couldn’t find the original source recipe, but found many, many comments about this soup. My friend Linda has added a lot more thyme to it, and she varies the amount of broth or water also. Add more fluid to suit your taste.
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Lemon Chicken Soup with Orzo

Recipe: Ellie Krieger, through my friend Linda T.
Servings: 4

4 teaspoons olive oil
8 ounces boneless skinless chicken breast — cubed
1 pinch salt
1 medium onion — diced
2 stalks celery — diced
1 medium carrot — diced
2 tablespoons fresh thyme — chopped
6 cups low-sodium chicken broth
1 cup orzo — regular or whole wheat
2 large eggs
3 tablespoons lemon juice — Meyer, if available
1/2 teaspoon freshly ground black pepper

1. Heat 2 teaspoons oil in a soup pot, over medium heat. Season the chicken with salt, add to the pot, stirring a few times until just cooked through, about 5 minutes. Transfer the chicken to a dish and set aside.
2. Add remaining oil to the same pot. Add the onion, celery, carrot and thyme. Cook, stirring frequently, over medium-high heat until the vegetables are tender, about 5 minutes. Add 5 cups of chicken broth and bring to a boil. Add the orzo and allow to simmer for about 8 minutes (may take longer, check the directions on the box). Turn the heat down to low to keep the soup hot, but not boiling.
3. Warm the remaining 1 cup of broth in a small saucepan until it is hot, but not boiling. In a medium bowl beat the eggs. Gradually whisk in the lemon juice. Gradually add the hot broth to the egg-lemon mixture, whisking all the time. Add the egg mixture to the soup, stirring well until the soup is thickened. Do NOT let the soup come to a boil. Add the cooked chicken to the soup and season with salt and pepper to taste. If you prefer a thinner soup, add water or more broth to the consistency you like. Serve.
Per Serving: 366 Calories; 12g Fat (25.7% calories from fat); 39g Protein; 41g Carbohydrate; 3g Dietary Fiber; 139mg Cholesterol; 193mg Sodium.

A year ago: Applesauce Spice Cake with Caramel Glaze – oh my goodness, I’ve made this probably 10 times in the last year

Posted in Beef, Soups, on March 15th, 2009.

 cabbage-patch-stew

It took about a nanosecond for me to decide to make this today – one of my all-time favorite recipes. My friend Norma who isn’t feeling all that great, asked for comfort food. I knew just the recipe. A kind of soup/stew thing I’ve been making for about 45 years (yikes) with ground beef, celery, onions, cabbage, kidney beans, garlic, cumin, chili powder, then served with a little mound of mashed potatoes in a soup bowl. Just the ticket I hope, for her to eat many little bowls of it, to give her strength. I make this several times a year, and don’t blog about it much because I already HAVE blogged about it. More than once, I think. But since I made it today, tasted it, and we’re having it for dinner, I just thought I’d share it. Again. This is such a simple recipe. Can be made in quantity. Freezes well. Even the mashed potatoes (freeze separately). And in today’s tough economy, it’s an inexpensive meal too. You can make it with ground turkey if you’d prefer, or eliminate the meat altogether. Very adaptable. Make it up and keep it in the refrigerator for days on end. Easy to heat up in the microwave, even with the mashed potatoes on top, scooped right out of the cold container, plopped on top.

cabbage-patch

If you want to read the first posting about this recipe and to print out the PDF recipe only, go to Cabbage Patch Stew.

See all that good stuff in that pot – the red kidney beans, tomato chunks, cabbage shreds, celery, mushrooms, onion, ground beef. Yummy is all I can say.

A year ago: Pumpkin Praline Custard (easy and VERY low cal)

Posted in Beef, Soups, on February 23rd, 2009.

steak-mush-soup

When we were out at our desert house last week we were invited to some friends and I offered to bring soup (they did all the rest). I have a cookbook collection at our desert house, but they’re mostly my not-so-favorite ones. With hundreds of cookbooks in my collection I surely should stock the other house with a bit more variety. But anyway, I have a couple of soup books there, and I turned to Lee Bailey’s Soup Meals. Sure enough, found a recipe that would work – fairly low carb and healthy to boot.

steak-mush-soup-pot

Here's the escarole, barely cooked at this point

This soup is a beef brothy kind of one – redolent with oodles of onions (too many, actually, so I’ve altered the recipe), mushrooms, escarole, and boosted with beef concentrate. We liked the soup. Very flavorful. We bought a pack of New York steaks at Costco – for that’s the only way I’d consider using such beauties in a SOUP, for goodness’ sake! I doubled the recipe and used three. You could easily use stew beef in this (and cook it much longer, of course), but don’t add the escarole until the last couple of minutes. If you did use a tougher cut of meat, I’d also add some more carrots, celery and onions in the last 10 minutes so you’d have some veggies that are still toothsome.

The first night we ate this we just sprinkled the top with grated Parmesan (not in the recipe). The soup was good, but not sensational. Our friends served some fresh bread right out of the bread machine. I had divided the soup in half, so with the leftovers I broiled some Parmesan on baguette slices and floated them on top of the soup. Also added some more Penzey’s beef soup base. What a difference! The Parmesan is absolutely that umami taste – it made this soup really, really good. If you don’t remember about umami, click HERE for my post about it. The toasts also gave the soup added texture.

The steaks, cut into cubes, are just browned in a separate pan and only added to the soup during the last 2-3 minutes. Having learned with the first serving of it, the second time around I cut up the browned (only) steak cubes even smaller (each 1-inch cube in about 4 pieces) and dropped them into the soup a mere minute or two before serving. If you add it earlier the steak definitely goes from tender to tough. And you certainly don’t want to do that with New York steak! Don’t be put off by the number of ingredients – it really comes together fairly easily. The most tedious part was slicing and chopping the mushrooms and onions.
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Steak & Mushroom Soup with Parmesan Toasts

Recipe: Based on a recipe in Lee Bailey’s Soup Meals
Servings: 8

1 1/2 pounds steaks — New York strip, cut in 1-inch cubes
MARINADE:
2/3 cup canola oil
2 tablespoons lemon juice
1 tablespoon dark brown sugar
2 tablespoons soy sauce — dark, if available
1 teaspoon Dijon mustard
1 large clove garlic — minced
SOUP:
3 tablespoons olive oil
3 tablespoons unsalted butter
1 medium onion — coarsely chopped
1 medium onion — quartered, thinly sliced
2 small carrots — diced
2 stalks celery — diced
1 pound button mushrooms — thickly sliced
1/4 cup flour — for dredging meat (may need more)
1 large bay leaf
6 cups beef stock (or beef concentrate and water)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 pounds escarole — washed, torn into pieces, stems broken
2 cups water — if needed
PARMESAN TOASTS:
1/2 medium baguette — sliced (about 16 slices)
1/2 cup grated Parmesan cheese

1. Whisk marinade ingredients together in a bowl (or combine in a plastic zip-seal bag) and add cubed steak pieces, being sure all are submerged. Set aside for at least an hour, turning once or twice during that time. If doing this a few hours ahead, refrigerate the meat.
2. Meanwhile, heat half the oil and butter in a large stockpot. Add the chopped onion (reserve the sliced onions for later), carrots and celery. Cook over medium to high heat until nicely golden, but not burned, about 5 minutes. Add mushrooms and continue cooking until they are just wilted, just a few more minutes. Add the beef stock and bring to a simmer.
3. Heat a large skillet and add the remaining oil and butter, Toss steak cubes in flour. When pan is hot, add steak cubes in batches (probably 2) to the skillet to brown only (do not cook them through), turning onto at least two sides, about 2-3 minutes total. Do not burn. Remove from pan and set aside.
4. Add the escarole and the sliced onions to the soup broth and continue to simmer for just about 3 minutes until the greens are cooked (about 5-7 minutes). If you’re making this ahead, cool at this point and refrigerate overnight. Add water to soup if it seems too thick.
5. Taste for seasoning (add salt or pepper as needed). The onions will still have just a tiny bit of crunch. Turn off heat and add the steak to the simmering soup.
6. Meanwhile, turn oven on to broil. Sprinkle parmesan cheese on top of each baguette slice and broil toasts just until bubbly and browned around the edges.
7. Scoop soup into wide flat bowls and place Parmesan Toasts (2 per serving) on top. Serve immediately.
Per Serving (assumes you consume all the marinade, so this is way off): 623 Calories; 45g Fat (65.7% calories from fat); 21g Protein; 32g Carbohydrate; 5g Dietary Fiber; 63mg Cholesterol; 2597mg Sodium.

A year ago: White Lady (a fancy drink)

Posted in Soups, on February 4th, 2009.

crockpot-butternut-soup

Seems like there are just a hundred ways to make butternut squash soup. I’ve posted a few – my roasted butternut squash soup (the most complicated of all of my butternut soups, but probably the best tasting too) – and my next favorite, zippy butternut squash soup with jalapeno and ginger. Then there’s another one, roasted butternut squash soup with pancetta and sage too. All of those are made with oven roasting and/or on the stovetop. All the soups are do-able, but I thought hmmm, maybe I could use my new slow cooker and make the jalapeno and ginger one even easier than it already was.

I looked up the ingredients and piled them into the slow cooker. Which means this is one of those recipes when you can throw it in the pot and forget it. No pre-cooking of anything. I didn’t saute the onions, or garlic. All I did was set it on high for about 2 hours, then at low for another 3-4 hours. Then I put everything in the blender, (in batches) along with just a bit of heavy cream and it was lick-the-bowl delicious. I didn’t add the brown sugar because it didn’t need it. I didn’t have creme fraiche which was called for in the original recipe, either, but otherwise the ingredients were very close to the first one. Quantities were a bit different. What makes this great is you can put everything into the crockpot and not have to bother with waiting for it to simmer. If you’re not going to be home, just do the normal thing – set on automatic (the older crockpots did that for you – my new one doesn’t) and it cooks for 2 hours at high, then switches to low until you turn it off.

butternut-soup-bagOnce the soup was smoothed out in the blender, I reheated it and served the soup with some toasted pecans on top. If you are going to make this, I’d recommend using my Peppered Pecans (my all-time favorite spicy nut) to garnish the soup. I happened to have had some leftover pecans from the Radicchio Salad I made a week or so ago which had a touch of cayenne in them. They were great on the soup. I particularly liked the texture change – the soup needs something to give it a different texture from the silky smooth consistency of the soup. Or, if you don’t want to be fancy, just toast some pecans in a nonstick skillet. The recipe made about 12 cups (2 cup servings), so I divided up the leftovers and put them in freezer bags (pictured) to go into my ongoing soup library.
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Crockpot Butternut Squash Soup with Ginger & Jalapeno

Servings: 6

3 pounds butternut squash — peeled, cubed
4 cloves garlic — peeled, minced
1 medium yellow onion — diced
1 whole jalapeno chile pepper — seeded, in chunks
2 teaspoons kosher salt
1/4 cup ginger — about a 2-inch chunk, sliced
6 cups chicken broth
2/3 cup heavy cream
1/2 cup pecans — toasted and minced

1. Into the crockpot place the squash cubes, garlic, onion, jalapeno, salt, ginger and chicken broth. Add enough broth to not quite cover the squash. Push the ginger and garlic down into the liquid.
2. Turn onto a high setting and cook for about 2 hours, until the squash is completely soft. Turn temperature to low and continue cooking for another 2 hours or more.
3. If time permits, cool slightly, then in batches, puree the soup in a blender. Do not fill more than half full as the heat and steam may blow the lid off.
4. Serve immediately, or cool and reheat later. Garnish with toasted pecans, if desired.
5. If doing this in a traditional crockpot, set temp to low and cook for 6-7 hours, then continue from step 3 above.
Per Serving: 299 Calories; 18g Fat (50.4% calories from fat); 9g Protein; 31g Carbohydrate; 5g Dietary Fiber; 36mg Cholesterol; 1410mg Sodium.

A year ago: Coconut Banana Bread

Posted in Pork, Soups, on January 27th, 2009.

pork-chile-verde

What you see in the photo above is leftover strips of pork from the roast with spicy apricot sauce & glaze I made last week. I don’t know about you, but I am perplexed with what to do with leftover pork roast. You have that trouble too? We are able to eat the leftover roast slices a time or two (we’ve had two dinners so far), but – then what? So my friend Cherrie said she makes a crockpot full of chile verde. Wow, what a good idea!

I made a chile verde from scratch last year sometime, and although it was good, I thought it was a lot of work and over-done with the anaheim and poblano chiles. So I wanted to try a different recipe. I went to the ‘net and found a Susan Feniger and Mary Sue Milliken recipe from the Food Network. I just adapted it to the crockpot since Cherrie told me 8-10 hours would not dry out the meat. And indeed it didn’t.

All I did was pile in the fresh chopped vegetables to the crockpot (onion, anaheims, poblanos, tomatillos and garlic, and no, I didn’t skin or roast the chiles), then I added chicken broth (as always, I used Penzey’s chicken soup base concentrate and boiling water), cumin, oregano and a bit of salt. After it stewed for awhile at high temp (probably an hour), I added the pork (tossed with just a bit of flour to help thicken the broth) and cilantro. I stirred it a few times during the hours it crockpot-ted away, and in about 7 hours it was done. The savory aromas floating around the house were wonderful, making me go taste the soupy liquid in the pot. I did have to add some salt, but that was it. The chiles used are not fiery hot ones – poblanos have a wonderful deep flavor – I don’t eat them raw – but once cooked they’re quite mild. I actually forgot to add the jalapenos to the stew and didn’t miss it. It had enough heat without it.

Chile Verde is traditionally served over rice, but not wanting to eat the carbs, I merely served it in a wide soup bowl as a kind of stew/soup. I didn’t miss the rice at all. I scooped portions into freezer bags and they’re all ready to go into my frozen soup and stew library. The lean, very lean pork probably doesn’t have that much fat in it, so I think this qualifies as a healthier meal. I liked this version much better than the last one. My DH isn’t all that crazy about Mexican food, generally, so this wasn’t his favorite, but I enjoyed it a LOT. There wasn’t a speck of fat that congealed once it had chilled, and it was very filling, even without rice. If you’re sensitive to hot chiles, use less of all of them. When I served this meal the second time we ate it like soup, with some low-fat sour cream in a little blog in the middle, with some crumbled-up tortilla chips on top. My DH liked that much better – he thought the sour cream cut some of the pepper-ness of the mixture.
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Crockpot Pork (from leftovers) Chile Verde

Recipe: Adapted from a Food Network recipe by Mary Sue Milliken & Susan Feniger, 1997
Servings: 8
NOTES: This recipe makes a fairly large amount – you’ll need a large sized crockpot if you make the full recipe. Once I filled the crockpot with the onions and chiles, it was full, so needed to wait until some of the vegetables had cooked down a bit before I added the cooked pork.

3 pounds pork loin, lean, boneless — cooked, trimmed of any fat
3 tablespoons flour
CHILE VERDE:
3 whole yellow onions — chopped
3 whole Anaheim chili peppers — cut into 1-inch cubes, or narrower strips
3 whole Poblano chiles — cut into 1-inch cubes
2 whole jalapenos — seeds removed, and finely chopped (optional)
3 whole garlic cloves — peeled and finely chopped
1 pound tomatillos — roasted, peeled and chopped
1 tablespoon dried oregano
2 teaspoons ground cumin
2 tablespoons coriander seeds — crushed and soaked in a scant amount of water
2 whole bay leaves
1 bunch cilantro — cleaned and chopped
4 cups chicken stock

1. Into the crockpot place the onions, chiles, tomatillos and garlic. Add the cumin, oregano and coriander seeds and stir well. Add the bay leaf. Add the chicken stock (heated, or use a concentrate and boiling water) and allow to simmer for about an hour or two.
2. Toss the pork slices in the flour and add to the crockpot (cut up whatever way you’d like, but bite-sized chunks are good) and the cilantro. Stir this in to the chile mixture, put on the lid and allow to simmer for 6-7 hours.
3. Adjust the seasoning to taste with salt and pepper. Serve with rice, if desired. Serving Serving Ideas: Ideally this should be served with rice. If you are watching carbs, serve it in a wide soup bowl without any carbs at all. Dollop with sour cream and tortilla chips if desired.
Per Serving: 278 Calories; 9g Fat (28.7% calories from fat); 33g Protein; 15g Carbohydrate; 3g Dietary Fiber; 77mg Cholesterol; 1142mg Sodium.

Posted in Fish, Soups, on January 6th, 2009.

cajun-chowder

Over the holidays I’d planned to make this chowder, but just didn’t get around to it. But I had most of the ingredients, so it took little or no time to put it together the other night. We’re trying to eat a bit more healthy – note only 300+ calories a serving and 10 grams of fat. And that’s WITH some heavy cream in it.

If you’re fortunate enough to have a Trader Joe’s near you, they carry a mixed shellfish bag (calamari rings, bay scallops and shrimp). And I augmented it with a bag of already-cooked extra-large shrimp, cut up into chunks. The most amount of time spent was on chopping up the vegetables and cleaning the leeks. So that tells you how rapidly you can make this. The Cajun seasoning adds a zing to it – and I caution you to be careful about how much. Cajun seasonings vary in heat levels, and I don’t think I even added 1/4 teaspoon, and it was on the fence of being too hot for us. I wanted some vegetables in it (mushrooms) but you could use whatever you prefer. And it’s been mentioned here before that I am partial to Penzey’s (concentrated) soup bases– in this case I used the Seafood Soup Base that I’ve had in the refrigerator for about 6-8 months. It’s SO worth buying – rather than having to buy jars and jars of clam juice for this. Maybe you can find Knorr’s little cubes of fish stuff – that would work too. Be careful of the sodium on other products.

Since I had some garlic and saffron rouille on hand (from a chicken bouillabaisse I made a few nights ago) I added a dollop of that on the top of each soup bowl and garnished with the parsley. If we were eating bread I’d serve this with a baguette and butter, and a green salad with a garlicky dressing. Just delicious, and probably even better once it’s sat overnight in the refrigerator.
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Cajun Shellfish Chowder

Servings: 6
Serving Ideas: If you have rouille on hand (as I did the first time I made this) add a dollop of it in the center of the soup bowl. If you’d like a more elegant presentation, save some of the shrimp to decorate the bowl rather than cutting them up.

2 tablespoons unsalted butter
4 whole leeks — chopped
1 whole red bell pepper — diced
4 stalks celery — diced
8 ounces button mushrooms — sliced
1/4 teaspoon Cajun seasoning — or to taste
2 large garlic cloves — minced
1 1/2 tablespoons dried thyme — crushed
3 tablespoons flour
4 cups water — or clam juice
1 tablespoon fish concentrate
1 pound mixed shellfish
1 pound shrimp — deveined, chopped
2 cups fat free half-and-half
4 tablespoons tomato paste
1/4 cup heavy cream salt and pepper to taste
2 tablespoons Italian parsley — minced for garnish

1. Heat the butter in a large pot. Add leeks, celery and red bell pepper. Sweat for about 5 minutes. Add fresh garlic and cook for another two minutes. Add Cajun seasoning and thyme. Stir to combine, then add flour. Stir until all flour has disappeared into the mixture, then add the water and fish concentrate (or cubes). Bring to a simmer and allow to bubble for about 5-10 minutes. Add the mushrooms and simmer for one minute.
2. Add the half and half, tomato paste and heavy cream. Stir to combine, then add all the shellfish. Bring it back to a simmer and cook JUST until the fish is cooked through. Do not overcook. If using cooked shrimp, they should be added at the very last minute and just heated through. Taste for seasonings, then ladle into soup bowl and sprinkle with chopped Italian parsley on top.
Per Serving: 352 Calories; 10g Fat (26.7% calories from fat); 31g Protein; 29g Carbohydrate; 3g Dietary Fiber; 164mg Cholesterol; 479mg Sodium.

Posted in Chicken, Soups, on December 31st, 2008.

ground-turkey-chili

My cousin Gary, from Northern California, is visiting for the holidays. He’s retired now after a career at Hewlett-Packard, and divides his time between active membership in Mensa (maintaining his local Mensa website) and being a mentor to high school competitive robotics teams through First Robotics, a U.S.-based non-profit organization encouraging science, technology, engineering and math education. If you’re interested, there may be teams in your area who need mentors too, he has encouraged me to write. Go check it out. Gary was a programmer by profession, and gets a huge charge out of helping kids program a robot. Each season these high school teams must construct and program a robot to perform different actions on a tennis-court-sized field, and do it in a very tight time schedule. He also mentors teams around the country via email when they need help. And, he always helps me reconfigure electronic things around our house (we stayed up until 1 am last night while he moved a Tivo from one part of the house to another, and a cable box to my setup in my upstairs office.) Bless him!

As a bachelor, he’s never done all that much cooking, since he ate out a lot. But he just got tired of restaurant food. He’s somewhat famous in some of his social circles for his chili. Every time he serves it at potlucks or whatnot, he’s asked for the recipe. So given the opportunity, I asked him if he’d make his chili for our family for dinner. “Sure,” he said. So the ingredients were purchased and with me as his sous-chef, we made his chili.

So, how many chili recipes can one person have, I ask? Never too many is the right answer. Gary’s chili is delicious. A soupy kind of chili with all the usual things in it. But, there are two things that are a bit unique: (1) he adds big chunky slices of black olives to the mixture; and  (2) he uses an unusual method for cooking the turkey. When he was making this chili one time, he had forgotten to defrost the ground turkey. So he put the frozen turkey chunk (the rectangular chunk, not the tube type) in a pot, added a bit of water, brought it to a bare boil, then allowed it to simmer/steam for about 15-20 minutes until the meat was no longer pink. But you DON’T STIR IT. So when it’s cooked through, it’s still sitting in this kind of loaf shape. He chops it a bit with a spatula to give off small bite-sized pieces. That way the turkey has a lot more form than little tiny crumbles you usually get cooking it like ground beef.

Add whatever you might prefer for seasonings – his calls for chili powder, cumin and cayenne.  We added a bit more of the cumin to our batch, but the recipe you see below uses his normal seasonings. Note that there is no added salt. The juice from the olives generally contains plenty of sodium. It’s enough, actually. Thanks, cousin, for sharing your recipe. After cooking for several hours in my well-equipped kitchen he’s decided he needs to buy an alligator chopper (dices onions, peppers, etc.), a pair of onion goggles, a kitchen scraper (to pick up big piles of cut-up stuff), maybe a ceramic knife (I have just one of those), and also a new large pot of some kind. I’m going to recommend he look at buying one of the big Le Crueset pots. I gave him a short culinary lesson about garlic (removing the green sprout in the middle, and about how to smash it easily), about only cooking it a short time in the frying process, about different kinds of peppers (including chipotle and ancho), and why you’d use one type vs. another, and about letting soups/stews sit overnight to “meld” the flavors.
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Gary’s Ground Turkey Chili

Recipe: From my cousin Gary K.
Servings: 5
NOTES: I would serve this with a bowl of sour cream, cilantro and crushed tortilla chips as additional toppings. I also would add far more ground cumin to the chili, some ancho chile powder, plus about 2 tsp. of chipotle chile powder.

2 tablespoons olive oil
1 1/2 medium yellow onions — diced
1 whole Anaheim chili pepper — diced
1/2 jalapeno chile pepper — finely diced
1/2 green bell pepper — or red, or yellow
4 whole garlic cloves
1 can olives — undrained, thickly sliced (about 5+ ounces net weight)
28 ounces diced tomatoes — canned, not drained
16 ounces kidney beans, canned — drained, rinsed
3/4 teaspoon chili powder — or to taste
1/2 teaspoon cumin — or more to taste
1/4 teaspoon cayenne — or to taste
1 pound ground turkey (both dark and light) in loaf shape, not tube
TOPPINGS:
1/2 cup onions — minced
1 cup cheddar cheese, shredded

1. In a large skillet heat the olive oil.
2. Add the diced onions and saute for 5-10 minutes, until onion has become translucent.
3. While onions are cooking, prepare all the chiles and bell peppers. Add to the pan and continue cooking for another 5-10 minutes. Add the garlic and cook for about 1-2 minutes only.
4. Add the diced tomatoes (undrained) and kidney beans (drained). Stir well, then add the spices and the undrained olives and stir to combine. Bring to a boil, cover and allow to simmer.
5. In another pan bring a small amount of water to a simmer. Add the chunk of ground turkey, but DO NOT STIR. Bring to a simmer again, cover, and cook for about 10-15 minutes until the center is no longer pink. Chop up the turkey meat with a spatula, into smallish chunks and remove with a slotted spoon to the chili mixture. Discard the juice. (Or, you may add the turkey juice to the pot if it’s too thick.)
6. Simmer chili for 30-45 minutes. Taste for seasoning and serve with chopped onions and grated cheese.
Per Serving: 491 Calories; 22g Fat (39.2% calories from fat); 34g Protein; 43g Carbohydrate; 10g Dietary Fiber; 95mg Cholesterol; 884mg Sodium.

Posted in easy, Fish, Soups, on December 20th, 2008.

seafood-bisque

Just a few nights ago I attended my book group’s Christmas potluck dinner. We always have such fun at this annual event. Everyone brings something, the hostess provides wine, soft drinks and coffee.  After we’ve stuffed ourselves with all the good food, we sit around in a circle and share something about the holidays – a funny personal story, a poem perhaps, or a very short (published) story.

One of our members, Nancy K, brought a soup this year. Not a very easy thing to take to a potluck, but it survived without spilling in her car. We’re ever so glad she did because it was just wonderful. I couldn’t believe it when she told us what was in it. Canned soups. Amazing. This could be my new fix-and-eat-in-a-hurry dinner, providing I’ve got the ingredients. Notes to self: buy some of those canned soups to keep on hand plus the frozen seafood mixture at Trader Joe’s.  The recipe is below.

This year at my group gathering, I shared a short chapter in Caroline Kennedy’s book A Family Christmas (published in 2007), a compendium of Christmas stories, lore, etc. The one I read was about NORAD. I know, what’s NORAD got to do with Christmas, you ask? Perhaps some of you know about this already, but I’d never heard that NORAD (and the comparable military group in Canada) track Santa on Christmas Eve, and you can read all about it on the internet at NORADSanta. You see, Rudolph’s nose is infrared, so the sensors in NORAD’s high-powered system can track exactly where Rudolph is at all times because of that glowing nose! They carefully monitor when Rudolph leaves the North Pole, and shortly after you can watch Santa’s progress (starting about 3 pm on Christmas Eve) around the world. Sometimes fighter jets get a sighting of Santa, and some planes are equipped with “Santa Cams” that also get occasional shots of Santa in different locations. Those photos are uploaded to the website so you and your children can see them. Anyway, the story I read aloud was all about how NORAD ended up even doing this project (because a newspaper misprinted a phone number for a Santa hotline, and the calls ended up going to a communications chief at NORAD. A quick-thinker that guy was – he decided his staff needed to pitch in and help, and the NORAD Santa project was born.)

Another book club member shared a joke – a very cute one. It’s the story about why Santa is a woman. If you’re interested, you can check it out at Christmas Jokes. There’s also some rebuttals out there about why Santa couldn’t possibly be a woman. All good for a laugh.
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Easy Seafood Bisque

Recipe: Nancy K, a friend in my book group
Servings: 8

1 bunch green onions — chopped
4 ounces unsalted butter
1 can tomato soup, condensed (10 3/4 ounces)
2 cans cream of mushroom soup, condensed (10 3/4 ounces each)
2 cups half and half
1/4 cup cream sherry — doubling to 1/2 cup is even better
1 pound shrimp, bay scallops, crab mixture — or shellfish of your choice

1. Saute onions in butter until softened.
2. Add the two soups, half and half and sherry. Bring up to a boil, then add the mixed fish/seafood. Simmer for 30 minutes and serve.
Per Serving: 357 Calories; 27g Fat (66.1% calories from fat); 15g Protein; 15g Carbohydrate; trace Dietary Fiber; 141mg Cholesterol; 935mg Sodium.

Posted in Chicken, Soups, on December 1st, 2008.

White Turkey Chili
Maybe you, like me, are already tired of looking at anything even related to turkey. We’ve had our leftovers of mashed potatoes, dressing, cranberry relish. We’ve had turkey sandwiches with real mayo and relish inside. We’ve drunk the last of the sparkling cranberry juice, the pinot noir, and all the myriad of appetizers. So, I’m sorry to bore you with yet another recipe for using up leftover turkey. But I liked this so much I can’t NOT share it with you.

Most years in the past I’ve made a southwestern turkey chili that’s been a staple in my repertoire. I just never wanted to try anything new. But then I got my weekly email from America’s Test Kitchen, which linked to a Cook’s Illustrated recipe from 2007. It was a white turkey chili recipe. It was a bit different – it is more like a chile verde dish with the poblanos (also called pasillas), Anaheims and jalapeno chiles. There are a LOT of chiles in this recipe, but believe me when I tell you it’s not hot. Yes, really. And if you have any sensitivity to chile heat, just leave out the jalapenos.

What I did like about this recipe is that it’s quite easy. Not exactly stir and serve, but certainly a lot easier than the old standard I’ve made for years. The recipe was slightly adapted by me, and I added some grated Cheddar as a garnish too. Our family group who ate it last night, liked the cheese. The dish isn’t overwhelming in beans – there are 3 cans in the whole dish and one of the cans gets whizzed up until smooth in the food processor, so you don’t even know they’re there except for making the broth a bit thicker. Please note that without the garnishes, each serving is just 10g of fat.

The original recipe called for cooking a raw turkey breast. I just adapted it to utilizing the leftover cold turkey we had, so some of the directions have been changed. I also didn’t choose to serve raw jalapeno as a garnish, so included all the chile in the cooked mixture. And, I didn’t have just turkey breast, but all kinds of white and dark meat. It was just fine. But if you prefer all white meat, by all means go for it.
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Files: MasterCook 5+ and MasterCook 14 (click link to open in MC; 14 includes photo)

White Turkey Chili

Recipe: adapted from Cook’s Illustrated, September 1, 2007
Servings: 8

5 cups cooked turkey breast meat
1 tablespoon vegetable oil
3 medium jalapeños
3 whole poblano chiles — stemmed, seeded, and cut into large pieces
3 whole Anaheim chile peppers — stemmed, seeded, and cut into large pieces
2 medium onions — cut into large pieces (2 cups)
6 medium garlic cloves — minced or pressed through garlic press (about 2 tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
2 pounds canned cannelini beans — (15 ounces each) drained and rinsed
3 cups low-sodium chicken broth
3 tablespoons fresh lime juice — (from 2 to 3 limes)
GARNISHES:
1/4 cup fresh cilantro leaves — minced
4 whole scallions — white and light green parts sliced thin
1/2 cup light sour cream [my addition]
1 1/2 cups grated cheddar cheese [my addition]

1. Remove and discard ribs and seeds from jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, 10 to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
2. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
3. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth. Bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally for 30 to 35 minutes.
4. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes. Add cubed turkey and heat through. If mixture is too thick, add water (up to 2 cups) and reheat. Adjust seasoning. Stir in lime juice. Serve in soup bowls with garnishes of cilantro, scallions and grated cheese.
Per Serving (excluding the garnishes): 318 Calories; 10g Fat (26.8% calories from fat); 35g Protein; 26g Carbohydrate; 6g Dietary Fiber; 65mg Cholesterol; 313mg Sodium.

Posted in Soups, on November 14th, 2008.

creamy mushroom soup with onions, leeks, wild rice, barley and turkey meatballs

I’m beginning to sound like the cooking instructor, Phillis Carey, in my long-winded titles. But, you see, I don’t want you to flip on by this one without realizing what’s actually in this scrumptious soup. If simple comfort food is what you crave, this soup will fit the bill to a T.

We had invited friends over for dinner and they really like to eat light and healthy, so I said I’d make soup. So okay, what to make? I flipped through some of my tried and true recipes but finally decided to wing it – I’d create a new soup for the occasion. We try to limit the carbs we eat, so it was simple enough to put in just a bit of wild rice and a bit of barley instead of larger portions. If I’d done the normal, it would have made this a Wild Rice and Barley Soup with Mushrooms and Turkey Meatballs. No, I wanted the mushrooms to shine and the wild rice and barley to merely provide texture and some good healthy grains. It was perfect for a cold Sunday afternoon as I puttered in the kitchen, adding this and that.

The wild rice and barley were cooked separately because I didn’t want to overcook either of them. They take different cooking times, and I also wanted to add them in just at the last so they’d still have plenty of toothy bite to them. A variety of fresh mushrooms were used including some porcinis. Actually there were a LOT of mushrooms in this soup altogether, but that’s what I had in mind. I wanted it to seem like a real cream of mushroom, but without being loaded with cream itself (there’s just ½ cup in the whole recipe, so that’s one tablespoon per serving). Can I tell you, without sounding too proud of myself, that this is one heck of a good soup? I’m beginning to sound like a broken record since I’ve made some outstanding soups lately. Remember my story about my granddaughter Taylor asking me what was my favorite thing to cook?  I was baking a cake at her house and am sure she was expecting me to say cookies or desserts. And then I burst her bubble and she definitely gave me a funny face when I said “soups.” So, here you are with a new soup that will make your comfort genes happy.

You can add other vegetables to this if you’d prefer – I just had in mind the mushrooms being the star and anything else was a subtle note. The meatballs were easy to make – just remember not to boil the soup once you drop them into the hot liquid because they won’t hold together. I added some egg substitute to the mixture to give it some “glue.” And I added some olive oil to give the meatballs a bit of flavor, and because the only cheese I had with me was cottage cheese, I added a few tablespoons of that too. By all means, put in some other kind of cheese – like feta or cheddar, or jack. Even Parmesan. At the dinner table I heard raves from everyone, so I think this is another winner. Hope you agree. Serve with a salad (and bread if you want it).
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Mushroom Soup with Onions, Leeks & Turkey Meatballs

Recipe: A Carolyn T original
Servings: 8
NOTES: If you like more vegetable variety, add whatever other small or diced veggies you like to the soup when you add the mushrooms and cook until those veggies are nearly cooked before adding the meatballs. Suggestions: green beans, bell peppers (although they will change the flavor somewhat), fennel, parsnips (just a bit, though), white potatoes (but not much), cabbage, cauliflower (no broccoli, though), more celery, peas.

2 tablespoons olive oil
2 large yellow onions — diced
3 stalks celery — diced
2 large garlic cloves — minced
2 whole leeks — cleaned, chopped
3 small carrots — diced
2 quarts chicken broth
1 whole bay leaf
1 tablespoon celery seed
2 teaspoons thyme — fresh or dried
1/2 teaspoon red chili flakes
1/2 teaspoon cumin seed
1 1/2 pounds mushrooms — half sliced, half diced
1/3 cup wild rice
1/3 cup barley
1/2 cup heavy cream
1 cup water — or liquid from boiling wild rice and barley
MEATBALLS:
2 pounds ground turkey — breast meat
1/2 teaspoon salt
1/4 cup egg substitute, liquid
1/4 teaspoon fresh ground black pepper
1/3 cup cottage cheese — or crumbled feta
2 tablespoons extra virgin olive oil
2 tablespoons Italian parsley — minced, for garnish
Salt and pepper to taste

1. Heat olive oil in a large pot and add the onions and celery. Cook, stirring frequently, until onions have become translucent. Add the diced leeks and carrots, and continue cooking for about 10 more minutes. Add the garlic and continue cooking for about one minute only. Pour in chicken broth plus bay leaf, celery seed, thyme, red chile flakes and cumin seed. Bring to a boil and reduce flame to low and simmer for about one hour.
2. Allow soup to cool about an hour if you have time. This helps develop the flavors a bit. Remove half of the contents of the soup pot and using an immersion blender or food processor, puree the half contents and pour back into the pot.
3. In a small saucepan bring water to a boil for the wild rice, using the amount indicated on the jar or box, for the 1/3 cup. If you don’t want to have to monitor this constantly, add another half cup of water. Bring back to a boil and reduce heat. Simmer for about 30 minutes or longer until rice is just underdone. Pour contents into the soup pot, including the extra water, if any.
4. In the same pan as you prepared the wild rice do the same for the barley, also cooking it to an underdone texture (you can do both of these together, but the cooking times are different). Add the barley and any extra liquid to the soup pot.
5. Meanwhile, prepare all the mushrooms, chopping some in small mince and the remainder in slices (more texture). Add them to the soup pot and bring the soup back to a simmer and allow to very lightly boil until the mushrooms are cooked through (about 10 minutes). Add heavy cream and reduce heat to BELOW a simmer.
6. MEATBALLS: In a medium bowl combine the ground turkey, egg substitute, seasonings, oil and cottage cheese (or other cheese or your choice). Using your hands make small roundish shaped meatballs and very gently drop into the soup pot. Make sure the soup liquid does not boil or the meatballs will fall apart. Carefully push meatballs down through the soup so they’re all below the surface and continue heating at BELOW a simmer for 10 minutes. Serve 5 small meatballs into a soup bowl and scoop a cup or two of mushroom soup part in the bowl. Garnish with minced Italian parsley.
Per Serving: 443 Calories; 24g Fat (48.8% calories from fat); 31g Protein; 26g Carbohydrate; 5g Dietary Fiber; 111mg Cholesterol; 1083mg Sodium.

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