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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 Miscellaneous, on January 28th, 2022.

Found this on the Thermoworks website:

BAKED GOODS TEMPERATURE CHART

Baked good Pull Temperature
Chocolate chip cookies 180°F (82°C)
Rich-dough breads 180–190°F (82–88°C)
Lean-dough breads 190–210°F (88–99°C)
Quick breads, muffins, cornbread, biscuits, scones 200–205°F (93–96°C)
Cake, cupcakes, angel food cake 200–209°F (93–98°C)
Molten (lava) cake 160°F (71°C)
Pound cake 210°F (99°C)
Crème brûlée, flan, pumpkin pie 170–175°F (77–79°C)
Bread pudding, quiche, meringue pies 160°F (71°C)
Cheesecake 150°F (66°C)

Posted in Chicken, on January 21st, 2022.

Butter Chicken is a favorite of mine, and this version of it is SO very easy, you simply won’t believe it. Everything for this dinner is cooked right in the Instant Pot.

A post from Carolyn. My Instant Pot sits on a shelf in my laundry room (mostly because I don’t have room in my kitchen for it), but it gets a pretty good workout even so. And this recipe is going to make your day. It’s so very easy, and dinner is ready in a flash – truly, under 30 minutes. This recipe came from Food52, from Urvashi Pitre. She’s known as “The Butter Chicken Lady,” and rightly so. She’s a celebrated author of numerous instant pot cookbooks, and let me just say, this recipe is a winner. I’ve followed her blog for several years (called twosleevers.com), and have made a few of her recipes in the past, but it’s for this one that she’s the most famous. She even got a write-up in the New York Times.

Her title for this recipe is “Now and Later Instant Pot Butter Chicken.” That’s because when you make this, you’ll end up with about 1 1/2 cups of extra sauce, which you’ll save (and freeze perhaps) to use with some other leftovers another night. What I love about this recipe is that into the instant pot you combine the canned tomatoes, ginger, garlic, turmeric, cayenne (or Kashmiri chile powder in my case), paprika, salt, cumin and garam masala. You stir it just a bit, add the chicken thighs, stir that just a bit so the chicken is coated in the flavorful sauce.

Meanwhile, you will use a small glass or ceramic bowl (that will fit into the Instant Pot) to which you’ll add basmati rice, water, butter and salt. After placing a trivet (I used the instant pot trivet that has the two handles) on top of the chicken, you place the rice bowl on top. Put the IP lid on top and pressure cook the chicken for 10 minutes. Then you let it sit for 10 minutes, undisturbed. Release the pressure, remove the bowl of rice (now fully cooked) with the trivet handles, remove the chicken to a bowl (large enough so you can pull apart the chicken easily). The sauce on the bottom of the Instant Pot gets smoothed out with an immersion blender, which takes about 20 seconds or so, then you add cream (or coconut milk), 4 T of butter and some chopped cilantro plus another teaspoon of garam masala. Your butter chicken is done. Put the chicken back in the pot and stir it around, and serve with the rice.

What’s GOOD: how absolutely simple this is. It’s genius, as they say at Food52. This is going to become my go-to butter chicken recipe henceforth! Only thing I might do differently is add some chopped up onion to the mixture. Not sure that’s authentic, but I’ll try it that way next time. I served it with some steamed broccoli on the side.

What’s NOT: nothing at all – such a simple dish, easy and flavorful.

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

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Instant Pot Butter Chicken with Rice

Recipe By: adapted very slightly from Food52
Serving Size: 5

RICE:
1 cup basmati rice — rinsed
1 cup water
1 tablespoon butter
1/2 teaspoon salt
BUTTER CHICKEN:
14 ounces diced tomatoes — undrained
1 tablespoon minced ginger
1 tablespoon minced garlic
1 teaspoon turmeric
1/4 teaspoon kashmiri chile powder — or more to taste, or cayenne
1 teaspoon paprika
1 teaspoon salt
2 teaspoons garam masala — divided use
1 teaspoon ground cumin
1 pound chicken thigh without skin — boneless, left whole
4 ounces butter — cut into cubes (use coconut oil, if making this dairy free)
4 ounces heavy cream — or use full-fat coconut milk
1/3 cup chopped cilantro — using some to garnish

NOTE: This recipe makes more sauce than is needed for the dish. Originally it was called “Now and Later Instant Pot Butter Chicken” because you serve it the first time for 4-5 people, then you have about a cup and a half of the sauce to freeze, or to use in some other dish for some other leftovers.
1. Combine all the ingredients for the rice, place in a 6 or 7-inch heat-safe pan or dish (that will fit in the Instant Pot, with room for the rice to expand), and set aside.
2. Place tomatoes, ginger, garlic, turmeric, cayenne, paprika, salt, 1 teaspoon of the garam masala, and cumin into the Instant Pot. Mix the sauce a bit, then place the chicken on top of the sauce and stir around a little to coat the chicken. You are putting in everything except the butter, cream, cilantro, and 1 remaining teaspoon of garam masala.
3. Place a steamer rack/trivet on top of the chicken mixture, and place the uncovered bowl of uncooked rice on the rack. Make it as level as possible.
4. Pressure cook for 10 minutes.
5. Once it is done cooking, allow the pot to cool for 10 minutes, undisturbed. Then, release all remaining pressure and open the pot. Remove and set the cooked rice aside (cover it if you want to keep it super-hot). Remove the chicken and set aside.
6. Using an immersion blender, blend together the sauce until it is smooth. Let the sauce cool for 5 minutes. Stir in the cut-up butter, cream, cilantro, and garam masala.
7. Remove half the sauce and freeze or refrigerate for later.
8. Break up the chicken into bite-size pieces, add it to the sauce. Serve with rice. Add more cilantro on top if desired.
Per Serving: 431 Calories; 33g Fat (68.4% calories from fat); 20g Protein; 14g Carbohydrate; 2g Dietary Fiber; 163mg Cholesterol; 960mg Sodium; 3g Total Sugars; trace Vitamin D; 50mg Calcium; 2mg Iron; 480mg Potassium; 219mg Phosphorus.

Posted in Cookies, on January 15th, 2022.

Are you a fan of thumbprint cookies? I didn’t think I was, but these made me become one.

A post from Carolyn. These cookies, this recipe, comes from my friend, Linda T. My blog contains a number of her recipes over the  years. I visited her (she lives about an hour or so south of me, toward San Diego) a couple of weeks ago and she always makes me a lovely cup of coffee (she became a Nespresso fan too), and she always has some little sweet waiting for me when I get there. What a treat these were. Truly, I would never have reached for thumbprint cookies if there was a spread of cookies being served. They always seemed over-the-top sweet with the jam on top. Well, this recipe has turned me around completely. Maybe it’s just that this recipe comes from Ina Garten. Her recipes are always foolproof, just like the title of some of her cookbooks. Her recipes are reliable. And always good. This recipe comes from her 2002 Family Style cookbook.

What’s different about these is that instead of rolling the dough in chopped nuts, Ina has you do it in sweetened coconut. The making of these isn’t much different that most cookie doughs, although you do need to make time to chill the dough for awhile. It helps to have a kitchen scale, as she wants these to be 1 ounce each. The balls are placed on an ungreased cookie sheet, then you press a little thumb indentation in the top (not actually flattening the entire cookie). Ideally these are filled with raspberry or apricot jam, a mere 1/4 teaspoon. How do you even measure 1/4 teaspoon of jam, I ask? In other words, very little jam.

Speaking about Nespresso, as I was up above, I had to phone the customer service people there to have them walk me through why one of my machines wasn’t working quite right. They figured it out easily enough and we got it back in working order. While we were waiting for hot water to pump through to clean out the head, I casually mentioned to the nice guy, Ricardo, that I’m just a huge fan of Nespresso, period. That I now own three of them, and that I joke with my family (I do) that I need to be buried with my Nespresso machine, because it has to go with me to heaven. Ricardo just burst into laughter, telling me that was the funniest thing he’d heard all week, and could he share my story with his co-workers at their next staff meeting. I said yes, of course!

What’s GOOD: these cookies are just scrumptious. Just sweet enough. Not too sweet. Lovely with the coconut on the outside edges, with them lightly browned. Thank you, Linda, for making these. This recipe is a keeper, and perfect anytime, but particularly as Christmastime.

What’s NOT: nothing that I can think of.

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Thumbprint Cookies with Coconut

Recipe By: Ina Garten
Serving Size: 32

3/4 pound unsalted butter — at room temperature (3 cubes)
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg — beaten with 1 tablespoon water, for egg wash
7 ounces shredded coconut meat — sweetened type
Raspberry and/or apricot jam

1. Preheat the oven to 350°F.
2. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disc. Wrap in plastic wrap and chill for 30 minutes.
3. Roll the dough into 1-1/4 inch balls. (If you have a scale, they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
Per Serving: 175 Calories; 11g Fat (55.8% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 23mg Sodium; 7g Total Sugars; trace Vitamin D; 6mg Calcium; 1mg Iron; 42mg Potassium; 27mg Phosphorus.

Posted in Miscellaneous, on January 14th, 2022.

Another new way to use rhubarb. 

A post from Carolyn. On Saturday last, New Year’s Day, I was alone at home, content to watch the Rose Parade with the fireplace blazing, warm and cozy inside. I decided it was an appropriate day to make a nice dinner for myself. I’d had some duck in the freezer for a really long time (I’m not even going to tell you how long . . .). It was a duck half, partially cooked already, vacuum sealed. It needed about 25 minutes of heating through in a 350°F oven and it was juicy and bubbling. Originally the duck came with a packet of sauce to go with it, but I couldn’t locate it in the freezer, so I glanced at a shelf nearby (in the freezer) and spotted rhubarb that I’d chopped up and frozen some months ago. And sure enough, I had a chutney recipe in my files.

The recipe actually had you make it all in the microwave, but I decided to just do it stovetop instead. I sweated some minced yellow onion in apple juice (I used frozen concentrate diluted 1-to-1, not 1-to-3 as the package instructed), then added garlic and red pepper flakes to the mixture. The rhubarb had a little bit of sugar sprinkled over it already and was still partially frozen, but the cooking defrosted it in short order, especially since rhubarb is made up of a lot of water – the heat and steam took care of that in a jiffy. Golden raisins were added – nothing else – not even more sugar, nor salt. It was perfect. I didn’t cook it long as I didn’t want the rhubarb to disintegrate. My mother used to make rhubarb sauce and cooked it way too long – I like to see some definition in the rhubarb pieces. So it was simmered for a bare 3-5 minutes and it was done. I let it sit with the lid on it for about half an hour to blend the flavors a bit, then cooled it and refrigerated it to serve later.

The night before I’d made a vegetarian entrée (fresh Portobello mushrooms chopped up, garlic, onion, zucchini, some little dabs of cream cheese and grated Grana Padano) and had leftovers of that. So my dinner was complete with the roasted duck, the rhubarb chutney and the mushroom side dish.

What’s GOOD: loved the sweet/sour taste of the chutney. Easy to make, and I’ll use the leftovers for something with chicken, probably. It would work even on my morning yogurt, for that matter.

What’s NOT: only that you need to procure rhubarb. I try to freeze some when rhubarb is in season so I can use it at a later date.

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

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Rhubarb Chutney

Recipe By: Found on fareshare website
Serving Size: 6

1/3 cup onion — finely minced
1 clove garlic — minced
1 tablespoon apple juice frozen concentrate — plus 1 tablespoon water
2 cups rhubarb — chopped, frozen, defrosted
1/4 cup golden raisins
3 tablespoons sugar — or less – taste it
1/4 teaspoon cardamom
1/8 teaspoon red pepper flakes
1 tablespoon cider vinegar

NOTE: If you have just apple juice, use 1/4 cup and simmer it for about 2-3 minutes to reduce it by 1/2, to about 2 tablespoons.
1. In a medium saucepan add the apple juice concentrate and onion. Cook over low heat for about 3-4 minutes until onion has begun to soften, but the juice is still very visible.
2. Add garlic and continue to cook for another minute. Add all the remaining ingredients, bring to a simmer, and cook over very low heat for about 5 minutes, stirring several times. Taste the rhubarb for sugar – add in small amounts until it suits your taste. Don’t allow rhubarb to fall apart.
3. Put a lid on the pan and set aside for about 20 minutes, then cool. Serve immediately or refrigerate. Bring to room temperature before serving alongside poultry, duck or firm-fleshed fish.
Per Serving: 63 Calories; trace Fat (1.7% calories from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 5mg Sodium; 12g Total Sugars; 0mcg Vitamin D; 44mg Calcium; trace Iron; 200mg Potassium; 17mg Phosphorus.

Posted in Soups, on January 7th, 2022.

There’s no question, I do love tortilla soup. This one’s a little bit different, but certainly in the same genre.

This post from Carolyn. Over the holidays (two weeks before Christmas) I came down with a cold. A really awful cold that had me down and out for over a week. It had me cancel several fun things I was going to do which made me quite sad. It had me snuggled under a blanket watching too much television. I had a jillion Rachael Ray shows recorded, so one day I watched about 10 of them. This recipe came from one of those programs. Had I been well enough I would have made this while I was sick, but instead I made it after I was well. My cousin Gary drove down from Northern California where he lives. As it happened we’ve had a lot of rain in California in recent weeks, so his trip would normally take about 7+ hours, and it took him nearly 11 hours because of traffic issues, rain, road conditions and just jam-ups  in various places. This soup was his reward once he arrived.

Rachael said she was looking for a leaner, very green, vegetarian style tortilla soup. And she explained that the toppings are what make this dish. I totally agree. The soup itself is merely the “bed” or the sled to pile on the goodies. The more toppings the better. As it happened, I did end up adding some shredded rotisserie chicken to the soup, but that’s certainly optional. The soup was a bit on the hot side for my cousin, so I’ve tamed down the chiles in the recipe – Rachael used Hatch chiles (which are generally hotter than regular green chiles), so you can decide for yourself if you want hot, use Hatch mild, otherwise, the regular cans of Ortega green chiles will be fine too. For the leftovers I added a little bit of cream to the soup (this was to tame it down) and squeezed a bit of sour cream on top as well.

What’s GOOD: I loved everything about this soup. The texture of all the varied toppings IS what makes the soup. Tomatillos are the strongest flavor of the soup base itself. But the crunch of the various things on top give it so much variety. This recipe is a keeper.

What’s NOT: nothing, really. Easy to make. The hardest part is chopping up all the toppings!

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

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Green Mean Tortilla Soup – with or without chicken

Recipe By: adapted slightly from Rachael Ray show, Dec. 2021
Serving Size: 4

6 corn tortillas — halved and cut into ½-inch strips, baked to a golden brown in a 400°F oven for 7-8 minutes
1/4 cup EVOO
3 medium zucchini — seeds removed, diced
3 poblano chiles — chopped
1 onion — chopped
Salt and pepper
4 cloves garlic
1 tablespoon ground cumin
2 teaspoons dried oregano
6 cups vegetable stock — or chicken stock
1 cup Hatch chiles — use mild, or if you’re sensitive to heat, use Ortega regular mild chiles
12 ounces tomatillos — papery skin removed, washed and quartered, or use canned
2 cups shredded chicken (optional)
Garnishes: thin sliced radishes, crumbled queso fresco, scallions sliced on bias, diced avocado with lime, toasted pumpkin seeds, cilantro, crema or sour cream, pickled jalapenos

1. Heat oil in Dutch oven over medium-high to high heat, add zucchini, poblanos, onion and salt. Partially cover, turn heat to medium and soften 7 to 8 minutes.
2. Remove half of the vegetables from the pan and set aside. Grate garlic into the pan, add the spices and black pepper. Add the stock, chiles and tomatillos and let come to a boil. Cover and simmer for 15 minutes until the vegetables are very tender.
3. Puree in a high-powered blender or with an immersion blender, then add back the reserved vegetables and simmer together 5 minutes. Add chicken at this point if you’re using it.
4. Serve soup in wide bowls and top with your pick of garnishes – the more the merrier.
Per Serving: 318 Calories; 17g Fat (44.0% calories from fat); 8g Protein; 40g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 1020mg Sodium; 14g Total Sugars; 0mcg Vitamin D; 116mg Calcium; 4mg Iron; 1071mg Potassium; 266mg Phosphorus.

Posted in Fish, on December 29th, 2021.

A very simple salmon preparation worthy of a weeknight dinner or for guests.

A post from Carolyn. I try to make salmon at least once a week – not that I always succeed but I try. So I’m always on the lookout for a new recipe or method to prepare it. This recipe has been in my recipe arsenal for a long time, so my notes say. It was originally published in Fine Cooking (does that magazine exist anymore?). In the photo you can barely see some lemon zest and/or orange zest. There’s also juice from both, Champagne vinegar and parsley and minced shallot. The vinaigrette is quite easy to prepare as long as you have the fresh orange and fresh lemon on hand. I always have a shallot or two, and usually I have cilantro (what the recipe called for) but I had Italian parsley instead.

The salmon is simply dressed with EVOO, salt and pepper and baked at 400° for 5-7 minutes (depending on the thickness). Use an instant read thermometer – remove it when it reaches 140°F. Watch it carefully, as it goes from 120 to 140 in a mere minute. I like my salmon just barely cooked through, when it’s still soft, not when it becomes a dryer texture. If the salmon is thinner, obviously it will cook in 4-5 minutes at that temp. So, my warning: WATCH IT CAREFULLY SO YOU DON’T OVERCOOK IT!

Meanwhile, you prepare the vinaigrette and let it sit for whatever minutes you have available. I made it while the salmon was in the oven, but next time I think I’d make the vinaigrette FIRST, so I didn’t feel panicky at the last minute hoping I’d get it ready in time for salmon to come out of the oven. My salmon wasn’t all that thick, so it took fewer minutes.

Once the salmon is out of the oven, serve immediately OR tent it with foil for a minute or two at the most. Serve with the vinaigrette poured over the top. You’ll probably have leftover vinaigrette, so you can serve the extra at the table, or save for another use. The vinaigrette goes very nicely with rice if it happens to ooze over to the rice on your plate. Just sayin’ . . . .[cheeky grin here].

What’s GOOD: how easy this is – providing you have a fresh orange and lemon on hand. The vinaigrette is so very tasty and nice on the salmon.

What’s NOT: nothing, really. Altogether lovely salmon.

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Baked Salmon with Citrus Vinaigrette

Recipe By: From Fine Cooking
Serving Size: 4

CITRUS VINAIGRETTE:
1 medium shallot — finely diced
1 1/2 tablespoons Champagne vinegar — or white-wine vinegar
2 teaspoons fresh lemon juice
2 teaspoons fresh orange juice
1/2 tablespoon lemon zest — finely chopped
1/2 tablespoon orange zest — finely chopped
Kosher salt
SALMON:
2 pounds salmon fillets — cut into 4 portions
2 tablespoons extra-virgin olive oil
2 tablespoons cilantro — chopped, for garnish

1. Position a rack in the center of the oven and heat the oven to 400ºF.
2. In a small bowl, combine the shallot, vinegar, lemon juice, orange juice, lemon zest, orange zest, and a pinch of salt. Let the mixture sit for 5 to 10 minutes. Whisk the oil into this mixture, taste, adjust seasoning and add another drop or two of vinegar, if needed. Set aside.
3. Season the salmon with salt, put it on an oiled rimmed baking sheet, and drizzle a thin stream of oil on top. Bake until it’s done to your liking, about 6 minutes for medium, 8 minutes for medium well, keeping in mind that it will continue to cook after it comes out of the oven. Check the internal temperature with an instant-read thermometer, and remove the salmon from the oven when the temperature reaches 140°F.
4. Transfer the salmon to four dinner plates, spoon about 2 Tbs. of the vinaigrette onto each portion, sprinkle the cilantro on top, and serve.
Per Serving: 338 Calories; 15g Fat (42.3% calories from fat); 46g Protein; 1g Carbohydrate; trace Dietary Fiber; 168mg Cholesterol; 115mg Sodium; 1g Total Sugars; 0mcg Vitamin D; 29mg Calcium; 1mg Iron; 998mg Potassium; 645mg Phosphorus.

Posted in Chicken, Pasta, on December 23rd, 2021.

Oh goodness, is this good. Easy to make, and sensational to eat.

A post from Carolyn. This recipe is such a winner. Really quite easy to make – the creamy white sauce starts it off, but then you add cream cheese to it, and Caesar salad dressing. Not a lot of the dressing, but just enough that you can barely taste a hint of Caesar flavor. If you’re into EASY, then do buy a rotisserie chicken, which yielded about 3 cups of shredded chicken for me, just the right amount for this casserole.

After that, it’s the usual kind of lasagna, cooked noodles (I undercooked them slightly), layered with the cheeses and the creamy sauce and chicken. Plus some baby spinach added into each layer. Originally this recipe came from A Pinch of Yum (from 2013!), but I altered it a bit – increasing the sauce quantity and another layer of noodles, and I used a grated cheese blend. Although I’m more of a traditionalist about cheeses (almost never using pre-grated cheese because they put something on it so it won’t clump), this time I was into speed, so I bought Kraft’s Italian blend of cheeses in 8-ounce bags. I used 1 1/2 bags for this recipe. My only caution: make sure you have enough cheese left over to put on the top layer of noodles – you don’t want crispy edges. I also added a pinch of freshly grated nutmeg to the sauce – certainly not traditional! In savory dishes like this with a creamy sauce, I just think nutmeg is a sure-fire winner. You don’t really taste the nutmeg.

I made this the day before I wanted to serve it, and just let it warm up to room temp for about 45 minutes before I put it in the oven. It took a little longer to get it all heated through. I cut it into lunch-sized portions (for one of my ladies’ book groups, a potluck), so use a sharp knife to cut the slices evenly. Do let it cool about 10 minutes before serving.

What’s GOOD: oh gosh, the creamy sauce; altogether deliciousness. It’s easy to put together; can be made ahead too. Loved the leftovers as well.

What’s NOT: not a thing. This recipe is a keeper.

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Cheesy Chicken Caesar Lasagna

Recipe By: Adapted from Pinch of Yum, Nov. 2013
Serving Size: 12

3 tablespoons butter
3 1/2 tablespoons flour
1 3/4 cups whole milk
4 ounces cream cheese — cut into 1/2″ cubes
1/2 teaspoon salt
ground black pepper to taste
1/8 teaspoon grated nutmeg
1/2 cup Caesar salad dressing
12 ounces grated cheese — Kraft’s Italian cheese blend, comes in 8 ounce packages
12 lasagna noodles
3 cups chicken, meat only — from a whole rotisserie chicken, shredded
3 cups fresh spinach — baby spinach
1/2 cup sun-dried tomatoes, oil-packed — chopped

NOTE: the original recipe called for 1/2 cup grated Parmesan and 3 cups shredded Mozzarella. The purchase of the Kraft pre-shredded Italian blend worked beautifully in this recipe, and simplified the work.
1. Melt the butter over medium high heat. Stir in the flour and cook for 2-3 minutes. Add the milk, a little bit at a time, until the mixture is smooth and creamy. Whisk in the cubes of cream cheese, nutmeg, and Caesar dressing until smooth and creamy. Continue cooking over low heat until cream cheese has melted. Taste and adjust seasonings as necessary.
2. Cook the lasagna noodles a minute or two less than the package directions (noodles will continue to cook in the oven). Add the chicken to the sauce mixture and keep over medium low heat.
3. Grease a 9×13 pan and preheat the oven to 375°F. Cover with 3 lasagna noodles. Top with 1/3 the chicken mixture, a third of the spinach, 3 tablespoons of the sundried tomatoes, and a quarter of the cheese. Cover with 3 more noodles. Repeat layers, ending with another layer of noodles and the remaining 1 cup cheese. Make sure you leave enough cheese to cover the top layer.
4. Bake for 30 minutes covered with greased foil. Remove the foil and bake for another 5-10 minutes to brown the cheese. Let stand for 10 minutes before cutting. Can be made ahead and refrigerated. Remove from refrigerator for about 45 minutes before baking.
Per Serving: 673 Calories; 26g Fat (35.6% calories from fat); 34g Protein; 74g Carbohydrate; 3g Dietary Fiber; 94mg Cholesterol; 539mg Sodium; 5g Total Sugars; trace Vitamin D; 292mg Calcium; 4mg Iron; 537mg Potassium; 457mg Phosphorus.

Posted in Cookies, on December 13th, 2021.

Have you ever tried potato chip cookies? I sure had not, but now I’m a fan.

A post from Carolyn. This recipe has been in my files for awhile. It came from Food52, and it just sounded so non-sensical. Potato chips in a cookie? Yet several commenters said they were wonderful, so I just had to try them. I never buy potato chips – they’re just something that I can walk right on by and never be tempted. Not that I don’t like them – I do. But I never crave them – maybe just a little bit with a ham sandwich. If I ever order a tuna sandwich (out) and potato chips are served with it, I’ll put some of the chips inside my sandwich. Not sure where that came from, though I know some people do that on lots of sandwiches.

Just so you know, an 8-ounce bag of Lay’s classic potato chips (that brand is called for here), when crushed (food processor) yielded about 3 1/4 cups. I have to laugh at myself – the original recipe called for 1-1/2 cups, but when I poured out the bag I ended up with over 3 cups and didn’t remember that I needed only 1-1/2 cups. So I put in the entire bag – 8 ounces – of potato chips. So the recipe has been changed below to indicate 3 cups of crushed potato chips.

The recipe starts with a pound of butter (whew!). But you won’t eat that many cookies at a sitting, and (of course) with all that butter, these just about melt in your mouth. The butter needs to be at room temp. My four cubes weren’t, so I put two cubes at a time into the microwave and zapped them for 10 seconds, then turned the cubes over and did another 10 seconds. All four cubes were perfectly softened. Into the stand mixer they went (it would be ideal if you have a stand mixer here because this next step takes awhile) and they got whipped for 10 full minutes. No guessing here – set the timer so you know.

At right you can see how light and fluffy the butter gets. There is nothing in there except butter at this point. Then you add in sugar, mix a bit, then add vanilla, then the potato chips and finely whizzed-up pecans. You mix that just until combined. Note, there is no leavening here – none whatsoever. No eggs. No baking powder.

The baking sheets need to be lined with parchment paper, then you use a small (tiny) scoop, or use two teaspoons to drop small rounded teaspoon-sized blobs onto the parchment. The first cookies I flattened with a glass, but the next trays I just let them drop as they were. Those cookies were a little more craggy on the top – more or less flattened – but not quite as flat-flat as the first trays. I’m fine with the more craggy ones – you can actually see the little tiny pieces of potato chips in those.  The picture at top shows the craggy ones. The original recipe didn’t call for pecans, but one of the commenters mentioned adding them, so I did too.

Scooping the cookies is a bit tedious – because the cookies are really small. I can’t say that I was all that diligent about getting each and every cookie uniformly sized. But they didn’t bake-up irregularly, so I think you’ll be fine whatever size you make them. I ended up with over 90 cookies, far more than I would have thought.

So the recipe indicates, the cookie improves on day two or three, but mine will go into the freezer, since that’s what I do with almost all cookies. I doubled the recipe that I’d found on Food52 because it indicated it made just 24 cookies. Nowhere near enough for what I needed. But doubling (and using more potato chips as I did) yielded over 90 cookies.

As I write this, my good friend Cherrie and I are going to get together to bake Christmas cookies. We always do cranberry noels, and she’s making a lemon icebox cookie (if they’re good I’ll post it after Christmas, probably). I’ve made these potato chip cookies already, and am not sure what other cookies I’ll do. At least one other. And I’ll be baking one batch of Golden Bishop’s Bread which is a must-have at my home over the holidays. My cousin Gary is driving south next week to be with me through the holidays. My granddaughter Taylor (the one living with me who’s in nursing school) is finishing up her second (of four) semesters and gets to have four weeks off before she returns after Christmas to start again. She’s leaving to go home to Placerville in a couple of days and SO happy to have a month off. This concentrated nursing school is grueling – on the days she has off  from school or clinical work at a local hospital, she’s closeted in her room studying and/or watching nursing school videos, and doing practice quizzes. Going for a 14-month BSN is not for sissies! I just love having this granddaughter of mine living with me. She’s a real joy to have around.

What’s GOOD: everything about them is good – the flavor, texture, the melt-in-your-mouth quality to them, the little bit of crunch from the potato chips and the pecans. They look pretty, and surprisingly they are more sturdy than I’d have thought, what with using mostly whipped butter as a batter. The recipe is a keeper. You might expect these to be extra salty, but they’re not at all. Surprisingly!

What’s NOT: only that you need to have potato chips on hand. And a pound of butter!!

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Potato Chip Cookies with Pecans

Recipe By: Adapted from Food 52
Serving Size: 90

2 cups unsalted butter — softened
1 cup sugar
2 teaspoons vanilla
3 cups all-purpose flour
1/2 cup pecans — chopped fine in food processor (optional)
3 cups potato chips — classic Lay’s potato chips, chopped finely in food processor (you can use less – – I accidentally doubled the amount)
3 tablespoons powdered sugar — to sprinkle on top

NOTE: The original cookie didn’t have pecans, but someone added them and said they were good, with more texture in the finished cookies. You can delete the pecans if you prefer.
1. Preheat the oven to 350°F.
2. Use a food processor to finely mince the potato chips and pecans (not together) and set aside. Do not over-process as you want the chips to still have some form.
3. Using an electric mixer (preferably a stand mixer), beat the butter until light and fluffy – at least 10 minutes. Do not skimp on the mixing time. Then add sugar and beat well. Add vanilla, then gradually add in the flour. Add the pecans and crushed potato chips last and mix until just combined.
4. Drop by the teaspoon onto a parchment-lined cookie sheet about 2 inches apart. If you don’t mind the tops being a little bit craggy, just mound the batter and they’ll flatten out in their own way.
5. Bake until slightly brown on the edges and still relatively white/creamy in the center of each cookie, about 10-11 minutes. Remove from oven and using a fine sieve, sprinkle with confectioners’ sugar while still warm. Keep in an airtight container for 2 to 3 days, or freeze for longer storage.
Per Serving: 107 Calories; 7g Fat (59.5% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 42mg Sodium; 3g Total Sugars; 0mcg Vitamin D; 4mg Calcium; trace Iron; 102mg Potassium; 19mg Phosphorus.

Posted in Desserts, on December 13th, 2021.

What I’ll say is that this dessert received many, many raves.

This post from Carolyn. Aren’t those glasses the cutest? I bought them about 20 years ago, tall shot glasses, and I’ve never used them for shots. But then, I don’t drink shots. Hence, they’ve been used for little servings of soup (usually cold, since holding the glass of hot soup might be difficult) and for little servings of dessert. This time for a mini-serving of chocolate. My cousin Gary, who was visiting over Thanksgiving, can’t eat wheat, so I always make a GF dessert for him to enjoy. I gave him a choice of a GF flourless chocolate cake or torte, or rich chocolate pudding. He enthusiastically said the pudding.

So, on Thanksgiving morning he and I made this pudding. I started with a recipe from Circle B Kitchen, but changed it a little bit because I wanted more chocolate-truffle-like pudding that was decadent. This certainly filled that bill! My cousin is an engineer (retired) and I assigned him the task of figuring out how we were going to get the pudding into the narrow little glasses without getting pudding all around the top edges. Finally, a traditional funnel was found to be the best resource, although once the pudding began to thicken (as it cooled) it became more and more difficult to do.

There are a few steps to making this: combining the dry ingredients, cooking the milk/half and half mixture, then tempering the egg yolks, then pouring it all over the other ingredients .  Then the pudding is cooked – watched very carefully so it doesn’t plop all over – just below a simmer for two minutes. Then the bar chocolate (I used semisweet) is added, and because the pudding is very hot, it melts quite easily.

Then you add the Kahlua. And stir it in well. Gary and I worked feverishly to get the pudding into the glasses immediately. Once cooled, they went into the refrigerator. I have a tall square refrigerator container, so they went into that with the lid on top, so I didn’t have to attach plastic wrap to each shot glass. You don’t want the pudding to develop a skin.

Using the whipped-cream-in-a-can was the best way to get whipped cream on top – though you can certainly do your own whipped cream for this – just be careful as you add the dollop on top (if you’re using a similar tall, thin glass).

What’s GOOD: very rich. Quite decadent. Strong Kahlua flavor. If you’re not a fan of Kahlua, of course, leave it out. Substitute vanilla, if needed. There is no question this is a chocolate Kahlua dessert.

What’s NOT: this isn’t a simple whip-it-up-quick kind of pudding. Several steps. Needs to chill a few hours as well.

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Rich Chocolate Pudding (GF)

Recipe By: Adapted from Circle B Kitchen
Serving Size: 8

6 ounces semisweet chocolate
3 tablespoons cocoa powder — (unsweetened)
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup heavy cream
3 large egg yolks
1 cup half and half
1 1/2 cups milk — full fat
1/2 cup sugar — or less
1/3 cup Kahlua — or 1 teaspoon vanilla extract

1. In a large bowl, whisk together the cocoa powder, cornstarch, and salt. Slowly whisk in the cream, a little at a time, until you have a smooth mixture and then whisk in the egg yolks.
2. Pour the milk and half-and-half into a 3-quart saucepan. Add the sugar and bring to a simmer over medium heat. Slowly pour the hot milk into the bowl of cream and egg yolks. whisking until well-combined, then pour everything back into the pan.
3. Bring the pudding mixture to a boil over medium heat, stirring frequently. Watch carefully, stirring continuously and once it begins to boil, reduce heat and cook for about 2 minutes, whisking constantly.
4. Remove the pudding from the heat and stir in the chocolate. Whisk until the chocolate is fully melted and blended and then stir in the vanilla or the Kahlua, if using.
5. Divide the pudding into small ramekins or dessert cups, cover each with plastic wrap (to avoid creating a skin on top) and chill for at least 2 hours. Serve with whipped cream if desired. This will serve more than 8 if you use very small bowls or tall shot glasses.
Per Serving: 394 Calories; 24g Fat (54.4% calories from fat); 6g Protein; 40g Carbohydrate; 2g Dietary Fiber; 118mg Cholesterol; 125mg Sodium; 33g Total Sugars; 1mcg Vitamin D; 121mg Calcium; 1mg Iron; 248mg Potassium; 153mg Phosphorus.

Posted in Veggies/sides, on December 6th, 2021.

A veggie side dish fit for company, or any holiday.

This post from Carolyn. I’ve been making these green beans for decades. They were served to me in the 1960s, and I have no recollection of the heritage of this – other than it was at a gourmet dinner I’d attended and someone else brought them. I was instantly smitten. These may not be everyone’s cup of tea since there is sugar in the vinaigrette. Quite a lot, actually. But when it’s spread around with the fruit and beans, it doesn’t taste like it. It does require some last-minute preparation, so it’s best to have someone else be in charge of these, or else this be the only thing you’re doing before serving dinner.

The bacon can be made ahead and re-heated. My cousin Gary was visiting over Thanksgiving, and he and I made these for the dinner (at my daughter-in-law Karen’s sister Janice and Julian’s home). We’ve had many Thanksgivings or Christmas dinners there. With so many carbs surrounding the big turkey dinner, I wanted something green. We pre-cooked the beans at home, cooled them in cold water, drained them and let them dry some before packaging them  up to take with us. The bacon was cooked ahead, then I made the bacon vinaigrette (sugar, vinegar, lemon juice and the bacon drippings). I stored that in a glass jar to take along. The pears were cooked at the very end – and depending on the ripeness of the pears, they don’t require much cooking – the water had lemon peel added, and I probably poached them for about 4 minutes.

Then when ready to serve, into a large frying pan I poured the bacon vinaigrette, then all the green beans and let them cook for 1-2 minutes just until heated through, then the hot, cooked pears were added. The bacon reheated in the oven (residual heat from the turkey roasted in there). Onto a big platter they went with the hot crispy bacon added on top. And a few little tendrils of lemon zest too. It’s an impressive vegetable dish, especially for a holiday.

What’s GOOD: it’s certainly pretty – and the pears are unexpected. Altogether lovely side dish for any dinner, but since it’s more work than a standard side, I’d save it for company or a holiday meal. Love the vinaigrette on it. Love the combination of beans and pears too.

What’s NOT: only that it has a bit of prep and last-minute work. If you are making all kinds of other dishes to serve, either assign this to someone else to make or do all you can to have it prepped ahead so all you have to do is combine everything in the frying pan to reheat.

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Pears, Beans and Bacon

Recipe By: From a gourmet group from the early 1970’s
Serving Size: 6

3 whole pears — ripe
1/2 cup water
1 piece lemon peel — thin slivers
1 pound green beans — Blue Lake, if poss., stem ends trimmed
1 teaspoon salt
6 slices bacon — cut into 1/2″ squares
1/4 cup sugar
2 tablespoons vinegar
1 teaspoon lemon juice
2 teaspoons lemon peel — for garnish

1. Bring a large pot of water to a simmer. Add salt, dissolve, then add beans. Simmer for about 5 minutes, until beans are crisp-tender. Drain beans and plunge into iced or cold water to stop the cooking.
2. In large frying pan, render the bacon until crisp and dry on paper towel. To the bacon drippings, add the sugar, vinegar and lemon juice and cook for 3-4 minutes. Set aside.
3. Peel and slice the pears into a saucepan, add the water, lemon peel and simmer for 5 minutes or until just barely tender. Do not overcook them or they will fall apart in the finished dish. Drain and set aside.
4. To the frying pan, add green beans and toss mixture over medium heat until beans are hot, then gently stir in the pears. Pour out onto a platter and add crumbled bacon on top when served. Garnish with more lemon peel shreds if desired.

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