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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, easy, on October 31st, 2024.

Oh, where have  you been, chicken Parm? 

Have you heard about this new book? Ina’s memoir, Be Ready when the Luck Happens. A friend loaned it to me, and I could hardly put it down. So interesting. Ina is a brilliant businesswoman, but she’s also taken a lot of risks (all have turned out well). You’ll learn about the various forks in the road, where she’s taken the right one. You’ll learn about her insecurities, and about how, even today, getting in front of the camera is intimidating. AND, you’ll learn about the year or two when Ina and Jeffrey were separated. It had to do with her wanting some independence – mostly about her business decisions. I’d remembered hearing the rumors, but never knew for sure. Yep. They were. But neither of them dated others, or went so far as to discuss divorce. When they reunited, it worked out. You’ll also hear a bit about their apartment in Paris. All fun stuff.

So, as I was reading the book, Ina would mention a recipe and how it came to be, or how she worked on it, etc. I was intrigued enough each time to go to my cookbook shelf to retrieve the cookbook – most of the time it was from The Barefoot Contessa Cookbook. Her first of twelve cookbooks. The one she thought would never sell.

Now we get to the recipe. Can I just say, this recipe is fabulous. I’d say it’s easy, in that you can have this dinner on the table in less than 30 minutes, maybe even 20. There are steps to it, however. (1) you have to prep the chicken – either slice it in half to make two thin pancake-sized portions for each breast, and pound it a bit thinner, or pound a full breast and then cut it into portions; (2) make three dipping plates – seasoned flour, eggs mixed with a tiny bit of water and seasoned bread crumbs mixed with grated Parm; (3) fry the thin breasts in a mixture of olive oil and butter; Then (4) make a little green salad (either baby greens or maybe chopped arugula) and toss with a lemon vinaigrette. The salad, as you see in the photo, is put on top of the hot chicken breast.

What’s GOODeverything about this is tasty. The chicken is just barely crispy and loved the texture differences between the chicken and the lemony salad on top. I wanted a bit of the salad with every bite of chicken. I’d intended to serve it with garlic bread, but forgot it. Oh well. I’ll definitely be making this again. I prepared it for four people, and it takes less than 3 minutes per side for the chicken. Easy.

What’s NOTonly that you do have to prep three plates for dipping. But they’re easy to do.

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Parmesan Chicken

Recipe: Ina Garten
Servings: 6

3 boneless skinless chicken breasts
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 extra large eggs
1 1/4 cups dry bread crumbs — seasoned
1/2 cup Parmesan cheese — finely grated, plus extra for serving
2 tablespoons unsalted butter
2 tablespoons olive oil
3 cups salad greens — baby size
LEMON VINAIGRETTE:
1/4 cup fresh lemon juice
1/2 cup EVOO
Kosher salt and freshly ground black pepper

1. If chicken breasts are thick, use a very sharp knife and slice them in half, gently holding your palm against the chicken breast and carefully slicing to make two equal pieces. Pound the chicken breasts until they are ¼-inch thick. You can use either a meat mallet or a rolling pin.
2. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. Beat the eggs with 1 tablespoon of water in a large shallow bowl. On a second dinner plate, combine the bread crumbs and the ½ cup grated Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, dusting off the excess, then dip both sides into the egg mixture and finally dredge both sides in the breadcrumb mixture, pressing lightly.
3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large (12-inch) sauté pan over medium-low heat and cook 2 chicken breasts at a time for 2 to 3 minutes on each side, until just cooked through. Remove the cooked chicken to a plate (or keep warm in the oven; see below). Add more butter and oil and cook the rest of the chicken breasts.
4. Toss the salad greens with the lemon vinaigrette. Place each chicken breast on a plate and pile mound of salad on top. Serve hot with shaved or grated Parmesan on top.
5. Notes: You can pound the meat between two sheets of wax paper, plastic wrap, or directly on a board. To keep the cooked chicken breasts warm, place on a sheet pan in a 200-degree oven for up to 15 minutes.
Per Serving (this is high because the recipe includes all the flour, all the bread crumbs and eggs, when you’ll only use part of it): 667 Calories; 38g Fat (52.0% calories from fat); 45g Protein; 34g Carbohydrate; 2g Dietary Fiber; 192mg Cholesterol; 486mg Sodium; 2g Total Sugars; trace Vitamin D; 297mg Calcium; 3mg Iron; 576mg Potassium; 525mg Phosphorus.

Posted in Pork, on September 28th, 2024.

Can’t take credit for the photo – I didn’t take one of this recipe I made (below). But it was just so good, and I want to make it again and again. Recipe is from Mary Ann Esposito. If you’re of a certain age you may remember her cooking show in the early days of cooking shows. She’s Italian and she cooks nothing but Italian.

This is such a simple and easy recipe. I made it according to her recipe with the exception of adding some dried oregano. The sausages are nestled into the lentil mixture and when it’s done, you just serve a big ladle full of lentils in a wide bowl and add a sausage on top. I also simmered the lentils and sausage on the stovetop rather than baking in the oven. Either way it works.

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Lentils and Sausage

Recipe: Mary Ann Esposito
Servings: 6

1 1/2 cups dried lentils
1 1/2 pounds Italian sausage links — sweet, or hot or a mixture
1/4 cup pancetta — diced
1 tablespoon olive oil
1 large leek — white part only, cut into thin rings
2 ribs celery — diced
1 large carrot — peeled and diced
2 cloves garlic — peeled and minced
1 tablespoon dried oregano — (not in original recipe)
1/2 cup dry red wine
2 cups tomatoes — coarsely chopped or a 15 ounce can, chopped
5 cups low-sodium beef broth — or vegetable stock
Salt and pepper to taste

NOTES: Alternately you can simmer the lentils on the stovetop until they are just tender, about 25 minutes, adding the sausage links within that time, about 15 minutes.
1. Preheat the oven to 350°F.
2. Pour the olive oil into a heavy-duty oven to table pot and brown the sausage along with the pancetta over medium high heat. Transfer the sausage and pancetta to a dish and set aside.
3. Sauté the leek, celery and carrot in the pan drippings until they soften. Stir in the garlic and cook until it softens.
4. Raise the heat to high, and pour in the wine; allow it to come to a boil. Lower the heat to simmer and stir in the tomatoes. Season with salt and pepper to taste. Stir in the lentils. Return the sausage and pancetta to the pan and cover the mixture with the vegetable or beef stock.
5. Cover the pan and bake for 35 to 40 minutes, or until most of the liquid has evaporated.
6. Serve directly from the pan or a lipped serving platter.
Per Serving (I don’t understand how this can contain so much sodium – has to be the sausage and the pancetta): 619 Calories; 34g Fat (50.8% calories from fat); 32g Protein; 42g Carbohydrate; 7g Dietary Fiber; 85mg Cholesterol; 1169mg Sodium; 6g Total Sugars; trace Vitamin D; 81mg Calcium; 6mg Iron; 990mg Potassium; 353mg Phosphorus.

Posted in Soups, on July 29th, 2024.

Yes, I know it’s summer; but I eat soup year ’round.

This is a post from Sara. This is one of my very favorite soup recipes (well… as of today). It has everything I love about soup; flavorful broth, bite-sized meat and lots of veggies.  It also freezes and reheats well.  I’ve made a few adjustments for my tastes.  I prefer the flavor of lean pork and hint of yam or sweet potatoes vs. the russet potatoes that are traditional.  This soup is a complete meal.  Another benefit for my lifestyle.  I love to cook but the cleanup… not so much.  This is a one pot dish.

I began my obsession with Albondigas when my mother-in-law made it years ago.  I was hooked after my first spoonful.  She’s Hispanic and I wanted to learn how to make some of her family favorites to pass on to my children. We will talk tamales another time….

It takes about an hour from start to finish.  I start with making the meatballs. To reduce dirty dishes, I mix the meatball ingredients in a large bowl then make the meatballs and set them to one side of the bowl.  I also prefer smaller meatballs so mine are probably 1/2″ rather than the traditional 3/4″. I roll all the balls and set the bowl aside. Then I use one of my biggest cutting boards and chop all the veggies, onion, garlic.

I cook the broth with tomatoes and tomato sauce then add the carrots and sweet potatoes (or yams). Let it simmer for 10 mins.  Add all the meatballs at once. They tend to stick together in the bowl so gently stir them after adding to the broth. You want to separate the meatballs but not break them apart.  Cook another 10 mins. Lastly, add the zucchini for 5 mins.

What’s GOOD:  This is a hearty and flavorful soup that has all my favorite components; meat, veggies and sweet potatoes.

What’s NOT:  The meatballs are a bit time consuming with rolling the smaller size.  And the total time is about an hour.

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Albondigas Soup with Pork Meatballs

Servings: 6

1 pound ground pork — lean pork if possible
1/2 cup cooked white rice
1 teaspoon minced garlic
1 large egg
1/4 cup cilantro — chopped
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/2 cup onion — chopped
1 teaspoon minced garlic
3 carrots — (peeled, quartered and sliced)
1 1/2 cups sweet potato — or yam, peeled, chopped
6 cups low sodium chicken broth — or bone broth, or use beef if preferred
15 ounces canned diced tomatoes
8 ounces tomato sauce
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 large zucchini — (quartered and sliced)
1/4 cup cilantro — chopped, for garnish
salt and pepper to taste

1. Meatballs: Place the ground pork, cooked rice, garlic, egg, cilantro, cumin, salt and pepper in a large bowl. Mix until thoroughly combined. Roll the meat mixture into 1/2 inch sized meatballs. Place the meatballs on a plate or tray. You can make the meatballs larger, but with the smaller size you’ll have more meatballs per portion, and the 1/2″ meatball is just a nice mouth full.
2. Soup: Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 3-4 minutes. Add the garlic and cook for 30 seconds. Add the potatoes, chicken or bone broth, tomatoes, tomato sauce, cumin and oregano to the pot. Bring to a simmer. Simmer for 10 minutes.
3. Drop the meatballs into the soup and simmer for an additional 10 minutes.
4. Add the zucchini and cook for 5 minutes more. Season the soup with salt and pepper to taste.
5. Sprinkle with chopped cilantro and serve.
Per Serving: 251 Calories; 7g Fat (25.3% calories from fat); 25g Protein; 24g Carbohydrate; 5g Dietary Fiber; 76mg Cholesterol; 554mg Sodium; 8g Total Sugars; trace Vitamin D; 94mg Calcium; 3mg Iron; 1048mg Potassium; 308mg Phosphorus.

Posted in Vegetarian, Veggies/sides, on July 5th, 2024.

Elevate a simple vegetable to “four star” status with this preparation.

If you’ve been reading my blog for awhile, you might recall several years ago (March of 2020 to be exact, just when Covid began – it was announced while I was on that trip) I went on a driving vacation to California’s Central Coast. While there I had lunch at a restaurant in San Luis Obispo (with friends) and was blown away by a chilled soup I ordered – a cauliflower soup with a topping of pine nuts, raisins and capers. Once home I did an internet search and discovered a recipe at Serious Eats that was served as a vegetable – the florets roasted and with the vinaigrette poured over.

It was my guess at the time, that the chef at the restaurant had served the veggie the night before at their dinner service and repurposed it the following day as a soup with the vinaigrette as a garnish on the top.

Since then this recipe, or a variation of it, has appeared in dozens of places. Most of them without the caper vinaigrette. The Italians perfected using cauliflower with pine nuts and raisins. But the vinaigrette just adds a pizazz to it. I was pretty sure I’d like it just because I really have enjoyed the soup combo (have made it 3-4 times since 2020).

The preparation is quite simple. I made the vinaigrette ahead of time and kept it in the frig overnight. I was having a big birthday gathering. The cauliflower had to be chopped into florets, tossed with EVOO and roasted for about 15-17 minutes, turning them over once during the baking time. Onto a platter they went and the vinaigrette is poured over it. I didn’t use all of it, just most of it. I thought we were ready to sit down, but no, we weren’t, so the cauliflower had cooled to room temp by the time we ate, but it was delicious anyway. I had a little bit leftover and ate it cold, straight from the frig the next day and it was every bit as good!

What’s GOOD: everything about this dish is good. Loved the sweet (raisins) to acidic (capers) and the various textures (pine nuts, parsley). Altogether wonderful dish. This one’s a keeper.

What’s NOT: nothing really  – the vinaigrette is easy to make. I did a mis en place so once I started it was easy to finish.

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Roasted Cauliflower With Pine Nut, Raisin, and Caper Vinaigrette

Recipe: Adapted slightly from Serious Eats
Servings: 4-6

1 head cauliflower — trimmed and cut into florets
6 tablespoons extra-virgin olive oil — divided
Kosher salt and freshly ground black pepper
1 tablespoon sherry vinegar
1 tablespoon honey
1/4 teaspoon Dijon mustard
2 tablespoons capers — rinsed, drained
1/4 cup pine nuts — toasted
1/4 cup golden raisins
2 tablespoons parsley — chopped finely

1. Adjust oven rack to middle position and preheat oven to 475°F (260°C). Toss cauliflower with about a third of the olive oil. Season to taste with salt and pepper. You may do this on the foil-lined rimmed baking sheet you’ll use for roasting. Roast until cauliflower is tender and deeply browned on both sides, about 17 minutes total, flipping cauliflower with a thin metal spatula halfway through roasting. Insert a sharp knife into the stem of the cauliflower to test. Do not over bake.
2. While cauliflower roasts, combine in a small jar the remaining olive oil, vinegar, honey, mustard, capers, pine nuts, raisins, and parsley. Shake well to distribute mustard. Season dressing to taste with salt and pepper. Taste for balance of oil to vinegar and add more vinegar if needed, or oil.
3. Transfer cooked cauliflower to a serving platter and drizzle most of the dressing on top. You may have leftover vinaigrette – use it on a salad at a later time. Serve immediately. Cauliflower is also good served at room temp, so can be made about 30 minutes ahead.
Per Serving: 288 Calories; 26g Fat (78.1% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 117mg Sodium; 11g Total Sugars; 0mcg Vitamin D; 18mg Calcium; 1mg Iron; 214mg Potassium; 72mg Phosphorus.

Posted in Beef, Pork, on June 28th, 2024.

The last recipe from the meatloaf cook-off. This one was the winner.

It’s kind of funny – Dianne was convinced her Turkey Meatloaf with Swiss Cheese would win the cook-off, hands-down. We made four meatloaves – one from Erin French’s dad, my favorite with a sweet/sour topping, Dianne’s turkey meatloaf, and on a whim, Dianne decided to make this one, with Italian sausage (along with ground beef too) in it and has grated Mozzarella on top. We served them with creamy mashed potatoes.

Note that she used parchment inside the pan, and it really helped getting it out of the pan, ready for slicing and serving.

Meatloaves, in general, have some similar ingredients – the beef or pork or turkey (the protein), bread crumbs, an egg or two, probably onion, and then it’s up to you. Herbs? Sauce inside? Grated cheese? In this case, there’s some diced up red bell pepper, Italian-style bread crumbs, an egg, some grated Parm, dried oregano and red pepper flakes. In this one you add some jarred pasta sauce IN the meatloaf and the remainder is spooned over the top, then the grated Mozzarella added during the last 5 minutes of baking.

What’s GOOD: well, as I mentioned, this one won the cook-off .. . everybody loved the texture of the meat (the mixture of beef and Italian sausage) and the pasta sauce on the top too, and the gooey Mozzarella as well. Altogether delicious meatloaf.

What’s NOT: not a thing. Really delicious meatloaf.

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Italian Meatloaf with Mozzarella Topping

Recipe: An original from my friend Dianne Y.
Servings: 8

1 pound lean ground beef
1/2 pound sweet Italian sausage
2 tablespoons olive oil
1 small onion — chopped
1/2 cup red bell pepper — diced
3/4 cup bread crumbs — Italian style
1 large egg
2 tablespoons Parmigiano-Reggiano cheese — grated
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 cup pasta sauce — jarred, tomato based
TOPPING:
1/2 cup Mozzarella cheese — grated

1. Preheat oven to 400°F.
2. In a skillet heat olive oil. Add chopped vegetables and sauté for about 5 minutes, or until soft, but not browned. Set aside to cool slightly.
3. In a large mixing bowl combine meats, spices, egg, Parmesan, bread crumbs, oregano, salt, pepper and red pepper flakes. Then add HALF the pasta sauce. Add the cooked vegetables. Mix with your hands until the egg is thoroughly incorporated and vegetables are evenly spread through the mixture. Try not to overmix.
4. Place the meatloaf mixture in a loaf pan or form a long rectangle on a parchment-lined sheet pan. Add the remaining pasta sauce on top.
5. Bake for 30-45 minutes. Remove from oven and top with grated Mozzarella cheese. Place back in oven for 5 minutes, until cheese is melted. Remove from oven and allow to rest for 10 minutes before cutting into slices.
Per Serving: 226 Calories; 11g Fat (45.3% calories from fat); 18g Protein; 12g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 482mg Sodium; 3g Total Sugars; trace Vitamin D; 117mg Calcium; 2mg Iron; 385mg Potassium; 212mg Phosphorus.

Posted in Fish, on June 21st, 2024.

Oh so delicious – salmon with a fresh grapefruit sauce with shallots.

My friend Linda visited me for a weekend out at the desert, and we usually share the cooking responsibilities. She made this. It’s a little hard to SEE the grapefruit, but it’s on top of the salmon. She used ruby red grapefruit (segments) which were added at the end after the shallots were cooked. The sauce also contains fresh ginger, honey, cayenne and freshly squeezed lemon juice. The recipe comes from Ellie Krieger (Food Network), from her book, The Food You Crave. Linda had made this before and knew how much she liked it. I loved it. Neither of us are supposed to eat grapefruit (when you’re taking cholesterol meds you’re supposed to avoid grapefruit) but we both agreed, it was just for this one meal. I absolutely LOVED the fresh basil on top. Basil seems to have a natural affinity with grapefruit. Who knew?

Chef’s Tip:
Salmon – never cook
it beyond 125°F

The salmon was baked in the oven at 350°F. Linda told me that a friend of hers (I think he’s a chef?) told her that salmon should be served when it reaches 125°F internal temp. Usually fish is cooked to 140°F. I’ll just tell you – this salmon was spot-on cooked to perfection – and I’ll never cook any salmon past 125°F again!

While the salmon baked we made the sauce – which was so simple to do. I cut the supremes from one of the grapefruits and then we made the sauce with the juice we squeezed from the second one and from the rinds, some ginger, honey and a pinch of cayenne. Reduce it by about half, then add lemon juice and season with salt. Just before serving add in the grapefruit segments and pour over the salmon. Then garnish with the chopped basil.

What’s GOOD: everything about this dish was delicious. I’d definitely make this again, and it’s certainly nice enough for guests too. The tiny bit of honey adds a lovely sweetness. Of course, the grapefruit has some sugar too. When the sauce reduces, it makes a lovely thicker (not really thick) sauce. Altogether wonderful.

What’s NOT: nothing, really, except making sure you can find ruby red grapefruit. I suppose you could make it with regular grapefruit but it wouldn’t be quite so pretty.

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Roasted Salmon with Shallot-Grapefruit Sauce

Recipe: Ellie Krieger, The Food You Crave
Servings: 4

4 salmon fillets — skinless (5 to 6 oz each)
1/4 teaspoon salt — plus more to taste
2 whole ruby red grapefruits
2 teaspoons olive oil
1 tablespoon minced shallot
1 teaspoon fresh ginger — peeled and grated
2 1/2 teaspoons honey
1 Pinch cayenne pepper
2 teaspoons fresh lemon juice
2 tablespoons fresh basil — thinly sliced

1. Preheat the oven to 350°F. Season the salmon with the salt, place in a baking dish, and roast until just cooked through, about 15-18 minutes. Use an instant read thermometer and remove fish when it reaches 125°F.
2. While the salmon is cooking, prepare the sauce. Cut ONE of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on one end and cutting down the skin to remove the woolly white pith and peel. Then, with a paring knife, remove each segment of fruit from its membrane and cut the segments in half. Set the segments aside. Juice the other grapefruit and set the juice aside.
3. In a medium skillet, heat the oil over medium heat. Add the shallot and cook, stirring until softened, about 2 minutes. Add the ginger, grapefruit juice, honey, and cayenne and bring to summer. Cook until the sauce is reduced by about half, about 10 minutes. Add the lemon juice and season with salt. Right before serving, toss the grapefruit pieces and basil into the sauce.
4. Place the salmon on a serving dish, spoon the sauce over it, and serve immediately. Asparagus makes a nice side dish with the salmon.
Per Serving: 563 Calories; 17g Fat (28.5% calories from fat); 81g Protein; 17g Carbohydrate; 2g Dietary Fiber; 293mg Cholesterol; 343mg Sodium; 12g Total Sugars; 0mcg Vitamin D; 74mg Calcium; 2mg Iron; 1883mg Potassium; 1145mg Phosphorus.

Posted in Chicken, on June 14th, 2024.

Remember, we had a meatloaf cook-off awhile back? This was Dianne’s recipe – it’s her family’s favorite.

That’s cubes of Swiss cheese poking out of the top – Dianne said her family loves to get a serving where there is a cube of melty Swiss in one bite. The cheese is cut into 1/2″ cubes and mixed in with the ground turkey (plus egg, bread crumbs, milk, ketchup, a little bit of dry onion soup mix and also a bit of soy sauce). Dianne cautions: do not overmix the meatloaf mixture. It’s formed into a log and placed in a loaf pan and patted down – hers was a ceramic one. She recommends pushing any exposed Swiss cheese down into the loaf – but you can see, they pop up during baking!

Just so you know, this cold meatloaf makes wonderful sandwiches. Dianne gave me a big chunk of it (see at top of sandwich at right) that I took home and I made several sandwiches over the course of a week. With some mayo, ketchup and lots of lettuce for crunch.

The recipe is Dianne’s own – I think she started with someone else’s recipe, but then she began adding her own touch to it and this meatloaf has been her family’s favorite for a looong time. Her grandkids ask for it when they visit. As I type this Dianne is in Germany visiting one of her daughters (and family), and I’m sure she was asked to make this while she was there. I wonder if it’s hard to buy ground turkey in Germany? I’ll have to ask her about that!

This makes a nice, firm meatloaf – you might think using ground turkey, that it would be soft, but the additions (egg, bread crumbs) make it much more sturdy. Not as firm as one made with ground beef or pork, but it was relatively easy to slice when it was hot. And it’s firm when slicing for sandwiches.

What’s GOOD: for one, this meatloaf is a lot healthier for us than the traditional ones. It has excellent flavor (that soy sauce adds umami flavor, but you can’t taste it) with the onion soup mix and Swiss cheese cubes. And it makes great sandwiches.

What’s NOT: nothing that I can think of. This is a good meatloaf – don’t expect it to taste like a beef meatloaf – you might be disappointed.

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Turkey Meatloaf with Swiss Cheese

Recipe: An original recipe by my friend Dianne Y.
Servings: 8

1 1/2 pounds ground turkey
1 large egg
3/4 cup bread crumbs — Italian style
1/3 cup milk
1 cup Swiss cheese — diced in 1/2″ cubes
3 tablespoons ketchup
2 1/2 tablespoons dry onion soup mix
2 1/2 tablespoons soy sauce

1. Preheat oven to 400°F.
2. In large bowl add all meatloaf ingredients and mix with your hands until combined. Do NOT overmix it!
3. Form mixture into log to fit into a 9×5 loaf pan or place into a 2 quart casserole dish. If possible, push any exposed cheese cubes down into the meat.
4. Bake for 35-40 minutes. Remove from oven and allow to rest for 10 minutes before slicing. Note: this meatloaf makes great sandwiches.
Per Serving: 313 Calories; 17g Fat (49.6% calories from fat); 28g Protein; 12g Carbohydrate; 1g Dietary Fiber; 111mg Cholesterol; 704mg Sodium; 2g Total Sugars; trace Vitamin D; 319mg Calcium; 2mg Iron; 319mg Potassium; 392mg Phosphorus.

Posted in Salad Dressings, Salads, on June 7th, 2024.

A recipe from Sara . . . this is now on regular rotation at her home. Really tasty, slightly sweet dressing that’s ideal for serving on a salad with beets.

Sara made this salad one weekend when we were at the desert house – so refreshing. The little package of beets from Trader Joe’s, the ones that are already cooked and vacuum sealed – just buy one or two and keep them refrigerated until you need them.

This salad above was composed of arugula, fresh goat cheese (crumbled from a log of it), Persian cucumbers, fresh avocado, walnuts, beets, and some orange segments. And then the dressing.

Sara had a similar dressing at a restaurant and knew it contained maple syrup, so she devised the recipe herself – white wine vinegar, EVOO, the maple syrup and some Dijon mustard. Oh, and a dash of salt and pepper too. You can pour the dressing and toss the salad, but it’s so pretty when it’s composed as you see above in the salad bowl – the arugula peeking out from the edges, and then all the other ingredients piled up here and there. Drizzle the dressing over it all and then people can scoop what they’d like to have. Or mix it all up . . . your choice.

What’s GOOD: the combo of the salad ingredients (beets, walnuts, goat cheese, avocado, cucumbers, orange segments on a bed of arugula) is just perfect. The dressing is just slightly sweet – a perfect complement to the salad. My advice: double the recipe so you have some dressing leftover for another salad.

What’s NOT: only if you don’t have that package of Trader Joe’s beets on hand!

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Maple Vinaigrette

Recipe: Sara’s recipe she devised after tasting a similar one at a restaurant
Servings: 6

1/3 cup EVOO
1/4 cup white wine vinegar
1/4 cup maple syrup
1 tablespoon Dijon mustard — heaping
salt and pepper to taste

1. Combine ingredients in a small jar; shake well before serving on salad.
2. Ideally serve this on a green salad that also contains sliced beets (not pickled), goat cheese, walnuts and avocado.
Per Serving: 38 Calories; trace Fat (0.2% calories from fat); trace Protein; 9g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium; 8g Total Sugars; 0mcg Vitamin D; 15mg Calcium; trace Iron; 33mg Potassium; 1mg Phosphorus.

Posted in Salads, on May 31st, 2024.

In a way it’s sad that Jell-O salads aren’t a regular on our tables anymore. This one is SO good.

Laugh with me here: I grew up in the era of Jell-O salads, I’ve always loved them. And let me tell you, when you serve them now, they’re usually gone in a flash. They have a bad rap – because of all the sugar in the mix. I have made them with the sugar-free version. Can’t say that they taste the same, and they have fewer flavors of sugar-free.

Recently two friends and I put on a luncheon that was a trip into our past, to the 50s and 60s. I’ve already posted the appetizer, the olive-stuffed cheese balls, and I will also post the wild rice casserole I made too. My friend Linda (I have two Linda friends who cook, one local and one about 50 miles away), the one who lives locally, made her version of this salad, combined a little with mine. My version uses cream cheese instead of cottage cheese. I like them both. Both had canned, drained crushed pineapple. Mine used to have mini-marshmallows on top, though I don’t make it that way anymore. Too sweet. Both recipes contained chopped pecans. My recipe used 7UP for the liquid – part water to dissolve the mix, then 7UP for the remainder of the liquid. You can use diet jell-o and diet 7up if you’d like to.

When Linda and I were starting to serve, I thought about making it just like we did back in the day, with a lettuce leaf underneath (that would get soggy and rarely was eaten) and with a tiny dollop of mayo on top with a maraschino cherry. We all chuckled about that last, the maraschino cherry.

What’s GOOD: love this salad. Tangy from the 7UP (just a little) and the creamy texture from the cottage cheese. Flavorful from the drained pineapple too. And can’t forget the pecans that add texture. Linda told me this is her husband Larry’s very favorite salad, bar none. He always asks for it during the holidays.

What’s NOT: just that you may want to make this the day ahead as it needs several hours of chilling time.

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Lime Jell-o Salad with Pineapple

Recipe: An ancient recipe from the 1960s
Servings: 8

3 ounces Jell-O Gelatin Dessert, Lime
8 ounces crushed pineapple — drained
3 ounces cottage cheese — or cream cheese
1 cup boiling water
1 cup 7UP — chilled, if possible
1 cup marshmallows — tiny ones (optional) [we didn’t use them]
1/2 cup chopped pecans
Garnish: a tiny dollop of mayo and a maraschino cherry

1. Add boiling water to Jell-o to dissolve. Allow mixture to cool some before continuing. Stir in the cottage cheese. If using cream cheese, use a whisk to distribute it evenly.
2. Add 7-up, pecans and marshmallows (if using). Allow to cool to room temp, then pour into a mold (round ring mold or a ceramic square-ish dish) and refrigerate until set, 3-6 hours, or overnight.
3. Cut into servings and dollop with mayo and a maraschino cherry.
Per Serving: 205 Calories; 5g Fat (21.7% calories from fat); 3g Protein; 39g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 106mg Sodium; 31g Total Sugars; 0mcg Vitamin D; 23mg Calcium; trace Iron; 78mg Potassium; 39mg Phosphorus.

Posted in Fish, on May 24th, 2024.

Ooooh, lovely shrimp in a tasty herb butter. Divine.

One day a couple of months ago I was going to my daughter Sara’s home in San Diego. I had a couple of hours to kill before they got home, so Sara suggested their local library. Great idea. Went immediately to the cookbook section and found 2-3 newer cookbooks I wanted to peruse. I took several photos from pages in the books. This was one of them, from Melissa Clark’s newest book, Dinner in French.

I don’t eat much shrimp – it’s a shellfish, like scallops, crab, lobster, etc. and I’m supposed to be careful how much of those critters I eat. I’m not allergic to them like my grandson is. Thank goodness! Anyway, I had a big bag of lovely shrimp in the freezer and was happy to make the whole batch.  My  friend  Linda T and I enjoyed this over Easter  weekend.

The shrimp need to be shelled and deveined, though very little debris was contained in them.

But first, you need to make the herb butter. It contains parsley, fresh tarragon, garlic, pepper and lemon zest, along with the butter. That was done in the food processor and set aside until I needed it. Have everything ready to go (table set, water poured, wine glasses ready) before you begin cooking as it comes together quite quickly.

Into a big pan you add some of the herb butter, then the mushrooms. Leave the mushrooms fairly large. I don’t know that I would have jumped to mixing shrimp and mushrooms, but they were good, and the mushrooms swimming in the herb butter was awfully good too. Anyway, once the mushrooms are mostly cooked you add the shrimp, along with more herb butter. I used it all because I made a bigger batch. Shallots are added and some dry white wine. The recipe calls for Pernod. I’m not a fan of it (a licorice liqueur), so didn’t use it. I didn’t have any, anyway! Pernod is very (veddy) French, which is why Melissa Clark added it to this recipe. Substitute more white wine if you choose not to use Pernod. At the end garnish with parsley, tarragon, chives and lemon juice.

I didn’t end up with much juice at the bottom, so there wasn’t much in which to swipe the little torn bread pieces she recommends you serve with it. But there is some, which is also flavored with the herb butter.

What’s GOOD: Linda and I both enjoyed it. There is lots of garlic in it – which is good in my book! Loved the flavors with the fresh herbs, both in the herb-butter and the garnish.

What’s NOT: nothing really – easy meal to fix once you get the herb butter done. Make that a day ahead if you prefer.

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Shrimp and Mushrooms with Garlicky Herb Butter

Recipe: Melissa Clark, Cooking in French
Servings: 5

HERB BUTTER:
2 tablespoons parsley — chopped, plus more for garnish
1 tablespoon fresh tarragon — or basil, chopped
1 tablespoon Pastis — such as Pernod (I did not use this)
2 large garlic cloves — grated or minced
1 teaspoon freshly ground black pepper
1/2 teaspoon lemon zest
6 tablespoons unsalted butter — at room temperature
SHRIMP:
12 ounces oyster mushrooms — chopped, 1″ pieces, or button/cremini mushrooms, left fairly large
1/4 teaspoon sea salt — plus more as needed
1/4 teaspoon freshly ground black pepper
2 large shallots — thinly sliced
2 pounds large shrimp
2 tablespoons dry white wine
2 tablespoons Pastis — such as Pernod [I did not use this] or substitute more white wine
GARNISHES:
2 tablespoons parsley
2 tablespoons fresh tarragon — or basil
2 tablespoons fresh chives — chopped lemon juice, to taste
torn baguettes or rice, for serving

1. HERB BUTTER: in a small food processor or blender combine parsley, chives, tarragon, pastis, garlic, salt, pepper and lemon zest and pulse well. Add butter and process until you have a smooth, green-flecked paste
2. In large skillet heat 2 T of herb butter over med-high heat. Stir in mushrooms and cook until liquid has cooked off and mushrooms are breowned and crispy, 8-12 minutes. Try not to disturb the mushrooms as they cook – the less stirring means the browner they will get. Season mushrooms with salt and pepper. Add shallots and cook until they are tender and translucent, 3-5 minutes. Reduce heat to medium.
3. Add shrimp to skillet and season with salt and pepper. Add wine, pastis (or Pernod, if using) and another 2 T of herb butter and cook, stirring until shrimp are just pink, 3-7 minutes. Stir in another tablespoon or two of herb butter and more salt to taste. Any extra herb butter may be frozen. Transfer mixture to a hot platter and scatter parsley, chives and tarragon on top. Drizzle with lemon juice and serve with baguette chunks or rice to soak up the sauce.
Per Serving: 289 Calories; 16g Fat (50.0% calories from fat); 28g Protein; 8g Carbohydrate; 2g Dietary Fiber; 265mg Cholesterol; 1161mg Sodium; 1g Total Sugars; 1mcg Vitamin D; 129mg Calcium; 2mg Iron; 578mg Potassium; 541mg Phosphorus.

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