tag:blogger.com,1999:blog-5006994986481418602024-03-27T16:04:41.641-04:00Heidi Cooks SupperFlexible Recipes for Tasty Food by an Imprecise CookUnknownnoreply@blogger.comBlogger109125tag:blogger.com,1999:blog-500699498648141860.post-57716891816785064562010-04-11T10:36:00.000-04:002010-04-11T10:36:53.962-04:00This Blog is Moving!This blog is moving to its new home: <a href="http://heidicookssupper.com/">http://heidicookssupper.com/</a>! Head over there to see newer posts starting Monday, April 12, 2010.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-500699498648141860.post-90471498281848569182010-03-03T10:57:00.000-05:002010-03-03T10:57:23.204-05:00Cider-Maple-Dijon Pork Chops: Another One-Pot Oven MealHere's a meal you can start with frozen pork chops, put in the oven, and ignore. Maple syrup and mustard are surprisingly good flavor partners for pork. Add some apple cider and cider vinegar and you have a wonderfully tasty concoction for bringing flavor to boneless loin pork chops and assorted vegetables.<br />
<br />
Ingredients:<br />
<ul><li>2 boneless loin pork chops</li>
<li>1 shallot or other mild onion, thinly sliced</li>
<li>8-12 mushrooms, sliced</li>
<li> 2-3 carrots, sliced</li>
<li>2-3 stalks celery, sliced</li>
<li>1/4 cup maple syrup, preferably Grade B</li>
<li>1/4 cup apple cider</li>
<li> 1/4 cup cider vinegar</li>
<li>2-3 tablespoons Dijon mustard</li>
</ul>Procedure:<br />
<ol><li>Lay the shallot or onion slices in an 8" x 13" glass roasting pan.</li>
<li>Place the frozen or thawed pork chops on top of the onions.</li>
<li>Layer the other vegetables around the pork chops.</li>
<li>Mix together the maple syrup, cider, vinegar and mustard and pour over the chops and veggies.</li>
<li>Cover the pan with foil and bake at 350°F for 30-45 minutes depending on how frozen the pork was.</li>
<li>Uncover the pan, flip the pork chops and spoon the juices and some of the veggies over them.</li>
<li>Return to the oven for another 30-45 minutes.</li>
</ol>The cooking time for this is imprecise. The long cooking time enables the pork chops to become tender and the vegetables to soak up some of the flavors. The only thing to watch is that you don't let the liquid boil away. If it seems to be loosing too much liquid, recover the pan for the end of the cooking.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-500699498648141860.post-54186063837771686312010-03-02T13:19:00.003-05:002010-03-02T13:28:36.966-05:00Fat-free Cream of You-Choose-the-Vegetable SoupGood looking asparagus is hitting the supermarket shelves. Like many folks, hubby Bill doesn't like asparagus so it doesn't end up on the supper plate. I love it and I love soup for lunch so Cream of Asparagus Soup is on the menu.<br />
<br />
It's easy to make a fat-free cream of vegetable soup. The basic ingredients are<br />
<ul><li>a vegetable, either raw or roasted, such as asparagus, <a href="http://heidicookssupper.blogspot.com/2009/10/roasted-cauliflower-soup-for-rainy.html">cauliflower</a>, carrots, broccoli, etc.</li>
<li>fat-free broth, either chicken, beef, or vegetable</li>
<li>fat-free evaporated milk</li>
<li>salt, pepper, and a dried or fresh herb mix</li>
<li>a flour and water slurry to thicken</li>
</ul>Procedure:<br />
<ol><li>Cut the vegetable into chunks and place in a large sauce pan.</li>
<li>Sprinkle on the herbs.</li>
<li>Cover with broth and bring to a boil.</li>
<li>When the vegetable is partially cooked, whir with an immersion blender.</li>
<li>Add the evaporated milk and simmer for several minutes.</li>
<li>Adjust the seasoning with salt and pepper.</li>
<li>Add the flour and water slurry and simmer a few more minutes to thicken.</li>
<li>Whir again with the blender to get any flour lumps, missed chunks of vegetables, or dried herb bits.</li>
</ol>Serve. This is even better the next day. I just had a bowl of Cream of Asparagus soup that made my tummy very happy. It had in it:<br />
<ul><li>1 pound of asparagus, washed, tough ends discarded, and broken into 1-2 inch pieces</li>
<li>1 carton <a href="http://www.swansonbroth.com/productpopup.aspx?product=nutrition_lsbeefbroth&prd_product_id=10952">Swanson's lower sodium fat-free beef broth</a></li>
<li>1 can <a href="http://www.verybestbaking.com/products/carnation/evap/default.aspx">Carnation fat-free evaporated milk</a></li>
<li>1 tsp. <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysherbesdepro.html">Penzey's Herbes de Provence</a></li>
<li>sea salt and freshly ground <a href="http://vigo-alessi.elsstore.com/view/product/?id=31841&cid=671">Alessi mixed peppercorns</a></li>
<li>3 Tbl. white flour mixed in 1/2 cup water</li>
</ul>I am not sponsored by any brands. The only reason for listing them here is so you can know what I used if you want to replicate what I did.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-500699498648141860.post-2265472774563181382010-02-23T10:45:00.006-05:002010-02-23T11:25:06.815-05:00Buckwheat No-Knead Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb4zR3G7jve3FEnOK2fwCDZYl9doMyXjKND-16u2ZGaDFYm-41VJe-LMllQAfRxyx-91eUO__IxP8KZzeaY8wIg0BfYjOWzPTqXNgspTIeVBOh7s0EYExHtIN4Aqm8bi_PHNTBwbStmjA/s1600-h/buckwheatbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb4zR3G7jve3FEnOK2fwCDZYl9doMyXjKND-16u2ZGaDFYm-41VJe-LMllQAfRxyx-91eUO__IxP8KZzeaY8wIg0BfYjOWzPTqXNgspTIeVBOh7s0EYExHtIN4Aqm8bi_PHNTBwbStmjA/s640/buckwheatbread.jpg" width="640" /></a></div>When I start a loaf of no-knead bread, I stand over the bowl and contemplate what is available to throw in it. When the resulting loaf is particularly good, Bill says, "Why don't you put this in your blog so you will remember it?" Well, the present loaf fits that category! We just got a new box of various flours and cerials from <a href="http://www.barryfarm.com/">Barry Farms</a> so yummy <a href="http://en.wikipedia.org/wiki/Buckwheat">buckwheat</a> breadmakings hit the bowl.<br />
<br />
Measurements for no-knead bread need not be precise. As you make loaves you will develop your own feel for flour/water proportions. A relatively dry dough makes a denser bread. A wet dough rises higher and results in very moist bread. I vary according to whim.<br />
<br />
Ingredients:<br />
<ul><li>2 slightly rounded cups bread flour</li>
<li>1 slightly rounded cup white whole wheat flour</li>
<li>1 slightly rounded cup <a href="http://www.barryfarm.com/nutri_info/flours/buckwheat.html">buckwheat flour</a></li>
<li>1/2 cup <a href="http://www.barryfarm.com/nutri_info/cereals/creamwheat.html">buckwheat cereal</a> </li>
<li>1/4 cup dark brown sugar</li>
<li>2 teaspoons sea salt</li>
<li>1 envelope instant yeast</li>
<li>2 1/2 cups water</li>
</ul>Procedure:<br />
<ul><li>Combine all ingredients in a large bowl. Use you hands if necessary to get all the dry ingredients fully incorporated in the dough.</li>
<li>Cover the bowl with plastic wrap and place it in a <a href="http://heidicookssupper.blogspot.com/2010/02/proof-box-right-under-my-nose.html">cold oven with the light on</a>.</li>
<li>Let rise for 3-4 hours or until doubled in size.</li>
<li>Stir down to redistribute the yeast.</li>
<li>Flop the dough into a pan lined with parchment paper. </li>
<li>Cover loosely and let rise again for a couple of hours</li>
<li>Remove the risen loaf from the oven and preheat to 440°F</li>
<li>If you are using an uncovered pan, loosely place a sheet of foil on top to prevent the top from getting too brown.</li>
<li>Bake 30 minutes with the cover on and 20 minutes with the cover off.</li>
<li>Remove from pan and peel off parchment paper to cool.</li>
<li>Voilà! Sweet, dark, buckwheat bread. </li>
</ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-500699498648141860.post-34617772028404755932010-02-17T16:09:00.007-05:002010-02-17T16:30:12.820-05:00Maple Bacon Pork LoinWhole boneless pork loins were on sale. You can slice the loin into chops or roasts or a combination of the two in a jiffy! Just don't think you can do this with bone-in loins as I did. (Once! The results were quite ugly. I needed a band saw!). <br />
<br />
The most recent loin turned into a 4-supper-servings roast (with enough leftover for a sandwich) and 16 thick chops. We cooked the roast this weekend and the chops are packed in meal-sized portions in the freezer. We only have the over-the-fridge freezer so there's a constant battle against freezer burn. My most recent efforts have involved the Ziploc vacuum bags which do seem to help. I'll keep you posted.<br />
<br />
<table><tbody>
<tr><td>Ingredients:<br />
<ul><li>1 boneless pork loin roast about 4 inches in length</li>
<li>bacon slices sufficient to cover the roast</li>
<li>2-3 tsp. rubbed thyme </li>
<li>2-4 cloves garlic</li>
<li>1/2 tsp. each salt and pepper</li>
<li>1/2 cup maple syrup, divided (use <a href="http://www.massmaple.org/grading.html">Grade B syrup</a> if possible)</li>
<li>1/4 cup cider vinegar</li>
<li><i>Optionally</i>, several baby or fingerling potatoes</li>
</ul></td><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNpv60G5NB8pzvaCXJu132ihcFFGWMFLgiWwChtemzRBiWu3PKOwjSF0lfAlkfNP73pSaHZmS1jgOAGIaeeFywtz7XtDQA0G7g-Qag6ZcfgWbOSJu3lIoamU2Jwcb5HyW1E4-OOx3yO5w/s1600-h/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNpv60G5NB8pzvaCXJu132ihcFFGWMFLgiWwChtemzRBiWu3PKOwjSF0lfAlkfNP73pSaHZmS1jgOAGIaeeFywtz7XtDQA0G7g-Qag6ZcfgWbOSJu3lIoamU2Jwcb5HyW1E4-OOx3yO5w/s320/010.JPG" /></a></td></tr>
<tr><td>Procedure:<br />
<ol><li>Preheat the oven to 375°F </li>
<li>Place the pork fat side down in a glass roasting pan.</li>
<li>Finely chop the garlic, thyme, salt and pepper together until the garlic is about the size of sesame seeds. Alternatively, whir in a small food processor.</li>
<li>Rub the seasonings on all the exposed surfaces of the pork.</li>
<li>Liberally coat the seasoned roast with 1/4 cup maple syrup, trying not to dislodge much of the seasonings. I find a silicone barbecue brush works well for this. </li>
<li>Wrap the pork in bacon, tucking the loose ends of the bacon under the meat.</li>
<li>Cover with foil and roast for 30 minutes.</li>
</ol></td><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8Zq6VH2z5BoSA6cAcRxeinhG-xffKL_5M5TShxYkKzi1coU7Hwzwtbv-Y8kk5TLT6gVAf13quN2jD1W1PtQrT8UH8esxHAERWgQ3PyPdBzAnT9tuUKNI8t-kGJ49fGFGRj8i3jMRANo/s1600-h/011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8Zq6VH2z5BoSA6cAcRxeinhG-xffKL_5M5TShxYkKzi1coU7Hwzwtbv-Y8kk5TLT6gVAf13quN2jD1W1PtQrT8UH8esxHAERWgQ3PyPdBzAnT9tuUKNI8t-kGJ49fGFGRj8i3jMRANo/s320/011.JPG" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM0SJAEmihkhIpGWT_JAUygsw12vITBAI8V1wWJQIRcZ7bfTOqeX_SjsM-HJfDKctamd9TWdOcfHKBtswQtby3EYDvgoiUXta_ZO3Zy-DNOLpgZU9xcYb50ZMDvG2bNYsuH4dp8w6GvVo/s1600-h/012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM0SJAEmihkhIpGWT_JAUygsw12vITBAI8V1wWJQIRcZ7bfTOqeX_SjsM-HJfDKctamd9TWdOcfHKBtswQtby3EYDvgoiUXta_ZO3Zy-DNOLpgZU9xcYb50ZMDvG2bNYsuH4dp8w6GvVo/s320/012.JPG" /></a></td></tr>
</table><ol><li value=9><i>Optionally, </i>scatter the potatoes around the base of the roast.</li>
<li>Remove the cover and roast another 30 minutes.</li>
<li>Mix together the remaining 1/4 cup maple syrup and the cider vinegar.</li>
<li>Remove the foil from the roast and coat it with the syrup-vinegar mixture.</li>
<li>Roast another 30 minutes. Poke the potatoes and check the roast temperature to make sure they are both done. 160°F is a safe internal temperature for the pork.</li>
<li>Let the roast rest 5 minutes or so and then slice to serve. Droozle a teaspoon or two of the pan liquid onto the slices. <i>Optionally, </i>break the potatoes open and put some pan liquid on them, too.</li>
<li>If you have leftovers, wrap the meat and save the pan liquid in a separate container so it, too, can be reheated. </li>
</ol><br />
Moist! Moist! Tasty! Pork! Bacon! Maple syrup! What's not to like?Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-500699498648141860.post-20691529337640487152010-02-17T10:45:00.001-05:002010-02-17T11:16:07.584-05:00A Proof Box Right Under My Nose!"A warm place would speed up the no-knead bread," me thinks.<br />
<br />
In need of a proof box, in this all-electric house. And who has a stove with pilot lights anymore? A dear friend, an army chaplain, made cookies for the troops using <a href="http://www.hasbro.com/easybake/">Easy Bake Ovens</a> when she was stationed in Iraq. But I need something big enough for a loaf of bread. I've heard of folks using heating pads but the time I tried that the heat was too uneven. Ponder, ponder, cogitate, look it up on the web ...<br />
<br />
Eureka! If you have a light in your oven, you have a proof box! Why I couldn't put two and two together in my own head I don't know. But isn't that why we foodie bloggers love the web? Put <a href="http://search.google.com/search?q=rise+dough+in+oven">'rise dough in oven'</a> in the<a href="http://www.google.com/"> Google search box</a> and you'll find lots of suggestions for using your oven as a proof box. So, even if you don't have a light in your oven, all is not lost. Instructions are given for all sorts of work-arounds by our fellow foodies.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-500699498648141860.post-41841079602110282382010-02-14T16:12:00.001-05:002010-02-14T16:13:05.213-05:00Cream of Asparagus & Gruyere Soup<table><tr><td><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaqU2ScJpZNXVEM2pxD0UEOsnS4H4RT4vnlOBy3cZbwye6Y0AUlSx-pavKZJrHm-zX0wtp9HHAFsL7yZmQYPHXKJ2qrfOhQMtmrOMEkf0IwN13m6wElA2CxEiIVlQIvYqyVy3G9S8FF18/s1600-h/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaqU2ScJpZNXVEM2pxD0UEOsnS4H4RT4vnlOBy3cZbwye6Y0AUlSx-pavKZJrHm-zX0wtp9HHAFsL7yZmQYPHXKJ2qrfOhQMtmrOMEkf0IwN13m6wElA2CxEiIVlQIvYqyVy3G9S8FF18/s320/008.JPG" /></a></div></td><td>Sometimes simple with a few tasty ingredients is the way to go. This soup takes about 10 minutes to assemble and is delicious.<br />
<br />
Ingredients:<br />
<ul><li>1 bunch thin asparagus (8-16 oz.), tough ends snapped off</li>
<li>1 can fat-free evaporated milk</li>
<li>1 milk-can (see previous ingredient) chicken broth</li>
<li>4 ounces Gruyere cheese, grated</li>
<li>salt, white pepper & sugar to taste</li>
</ul></td></tr>
</table>Procedure:<br />
<ol><li>Cut the asparagus into 1/4 inch long pieces.</li>
<li>Place the asparagus in a covered dish and microwave on high for 3 minutes.</li>
<li>Add the can of milk and can of chicken broth to the asparagus.</li>
<li>Cover and microwave on high 5 minutes until very hot.</li>
<li>Sprinkling a bit of cheese at a time and stirring constantly, incorporate the cheese into the hot soup.</li>
<li>Taste and adjust flavors with salt, white pepper, and a pinch of sugar.<br />
<br />
Serve immediately. The cheese will settle to the bottom as the soup cools so stir again if the soup must sit or if reheating.<br />
</li>
</ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-500699498648141860.post-59558124423021596572010-02-13T14:30:00.003-05:002010-02-14T11:54:16.825-05:00Cinnamon Biscuits without the Drive Thru LineWe're fans of <a href="http://www.jiffymix.com/product.php/26/8_oz__Buttermilk_Biscuit_Mix">Jiffy Buttermilk Biscuit Mix</a>. The biscuits are great whether made with water, milk, or, best of all, buttermilk. They're good plain, baked with chunks of cheese in them, or as <a href="http://heidicookssupper.blogspot.com/2009/12/lightweight-jiffy-mix-soup-dumplings.html">fluffy soup dumplings</a>. But on a weekend morning they are great for cinnamon biscuits.<br />
<br />
Ingredients:<br />
<ul><li> 1 8-oz. box buttermilk biscuit mix</li>
<li>1/2 cup water, milk, or buttermilk</li>
<li>4 Tablespoons butter, melted</li>
<li>1/4 cup brown sugar</li>
<li>1 teaspoon cinnamon</li>
<li> 1-2 Tablespoons flour</li>
<li>2 wedges<a href="http://www.laughingcow.com/default.asp?section=laughingcow&gclid=CNCUip6I8J8CFRC2sgodtwiZXg"> Laughing Cow Lite Swiss Cheese</a> (alternatively use cream cheese or Neufchatel)</li>
<li>2 Tablespoons milk</li>
<li>3 Tablespoons powdered sugar</li>
</ul>Procedure:<br />
<ol><li>Preheat oven to 400°F</li>
<li> Mix biscuit mix and water until the mix is moistened</li>
<li>Roll the biscuit mix out into a 12-inch square</li>
<li>Mix the melted butter, brown sugar, cinnamon, and flour into a paste and spread it out on the square of dough</li>
<li>Roll the square up and use the palms of your hands to flatten the ends so that it is a neat cylinder</li>
<li>Cut into 8 slices and place them in an ungreased pie plate, baking pan, or glass cake pan.</li>
<li>Bake 10-12 minutes.</li>
<li>Mix the cheese, milk and powdered sugar into a loose glaze. Spoon this over the hot biscuits.</li>
<li>When cool enough to "inhale" them, do so.</li>
</ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-500699498648141860.post-34162001255554155432010-02-11T10:35:00.000-05:002010-02-11T10:35:55.540-05:00Butternut Squash and Salami: Sweet & Savory!Here in the U.S., the common way to embellish butternut squash involves lots of sweetness like brown sugar and marshmallows. Don't get me wrong, I like a good tooth-aching, carmelized, gooey butternut squash casserole as much as the next person but, when paired with a savory topping, butternut squash is wonderfully sweet on its own. It's also a much healthier base for "Italianate fixin's" than a bowl of pasta.<br />
<br />
Ingredients:<br />
<ul><li>1 medium butternut squash, washed</li>
<li> 2-3 ounces <a href="http://en.wikipedia.org/wiki/Sopressata">sopressata</a> or other good dry-cured salami,cut into fine dice</li>
<li>8-10 mushrooms, sliced</li>
<li>several handfuls baby spinach, julienned</li>
<li>1-2 ounces grated parmesan</li>
<li>1/4 cup fat-free evaporated milk, divided</li>
<li>2 Tablespoons butter (optional) </li>
</ul>Procedure for the squash:<br />
<ol><li> Place the butternut squash in a glass roasting/lasagna pan.</li>
<li>Roast in a 400°F oven for 1 1/4 to 1 1/2 hours or until the squash is quite soft and the skin looks a bit dimply like it has a cellulite problem.</li>
<li>As soon as the squash is cool enough to handle, cut it in half lengthwise. </li>
<li>Discard the seeds and stringy goo. </li>
<li>Scoop the rest of the squash meat into a bowl and mash with 2 Tablespoons evaporated milk and two tablespoons butter. Do not salt or pepper it. The salami will take care of the flavor.</li>
<li>When ready to serve, heat briefly in the microwave.</li>
</ol>Procedure for the topping:<br />
<ol><li> In a medium sauté pan, briefly cook the salami until some of its fat has been released.</li>
<li>Add the mushrooms and continue to cook until the mushrooms are slightly colored but have not yet released their liquid.</li>
<li>Add the spinach and continue to cook for another 2-3 minutes or until the spinach has lost its raw color.</li>
<li>Add 2 Tablespoons evaporated milk and simmer to reduce.</li>
</ol>To serve:<br />
<ol><li>Mound the butternut squash on the plates.</li>
<li> Spoon the salami and veggie mixture over the squash.</li>
<li>Sprinkle parmesan cheese on top.</li>
<li>Serve.</li>
</ol><br />
Yum.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-500699498648141860.post-89395099697987259602010-02-08T11:51:00.002-05:002010-02-10T10:43:31.531-05:00VERY Tasty Turkey PattiesNothing like adding fat to improve the flavor of ground turkey — or anything else for that matter. These turkey patties were juicy and tasty and ... okay, so they weren't particularly healthy but they were good!<br />
<br />
Ingredients:<br />
<ul><li>1 pound ground turkey</li>
<li>3-4 slices pre-cooked bacon</li>
<li>2-3 ounces cheddar cheese</li>
<li>1 Tbl. mustard</li>
<li>1/4 cup bread crumbs, Italian flavored if you have them. </li>
<li>1-2 Tbl. olive oil </li>
</ul>Procedure:<br />
<ol><li>Finely dice the bacon and cheese.</li>
<li>With your hands, mix turkey, bacon, cheese, mustard and bread crumbs.</li>
<li>On a clean surface, smooth the meat into a 1/2 inch thick sheet.</li>
<li>Using a wide-mouthed glass or round cookie cutter, cut equal-sized patties. Remold the scraps until all has been used for patties.</li>
<li>In a large skillet, heat the olive oil over medium-high heat.</li>
<li>Sauté the patties 3-4 minutes per side. </li>
<li>Remove patties from the pan and drain on paper towels.</li>
<li>Serve.</li>
</ol>This made 9 <a href="http://en.wikipedia.org/wiki/Old_fashioned_glass">"old-fashioned glass"</a> diameter patties. <br />
<br />
UPDATE: This is more than one meal for us so we got to test them as leftovers the next night. We "nuked 'em in the nuker." A few seconds in the microwave, enough to hear them sizzle, brings them back to moist and tasty. I can see mass-producing these for the freezer the next time ground turkey is on sale!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-500699498648141860.post-77236461761114746382010-02-05T16:00:00.000-05:002010-02-05T16:00:06.075-05:00Quick Fish & Corn ChowderI've been hankering for some nice warm fish chowder. Last night was a "teaching night" but fish chowder is one of those things you can throw in a pot and pretty much ignore. When the potatoes are soft, it's done.<br />
<br />
Ingredients:<br />
<ul><li>8-10 ounces frozen fish fillets, thawed a bit and cut into bite-sized pieces. Haddock loins work well here.</li>
<li>3-4 slices pre-cooked bacon cut crosswise at 1/4 inch intervals. </li>
<li>1 leek, white and light green parts only, sliced and well washed.</li>
<li>Several baby or 2-3 medium new potatoes, washed and cut into bite-sized pieces.</li>
<li>1-1 1/2 cups frozen corn </li>
<li>2 cups chicken broth</li>
<li>1 can fat-free evaporated milk</li>
<li>Freshly ground black pepper.</li>
</ul>Procedure:<br />
<ol><li>Put all the ingredients in a large covered sauce pan.</li>
<li>Simmer. When the potatoes are soft it's done.</li>
<li>Serve.</li>
</ol>Now, was that easy or what? And warm, and creamy, and satisfying on a winter evening.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-500699498648141860.post-24222219118042523832010-02-02T14:44:00.003-05:002010-02-02T16:50:30.801-05:00Clementine ChickenThose wonderful boxes of clementines are too cheap to pass up this season of the year. But, oh! How can we consume them all? Why not tuck chicken into a bed of clementine slices for a citrus-y, aromatic roast?<br />
<br />
<table><tbody>
<tr><td>Ingredients<br />
<ul><li>Chicken parts</li>
<li>Clementines, well scrubbed and sliced</li>
<li>Salt and lemon pepper</li>
<li><i>For option 2:</i> 1 cup mixed wild and brown rice </li>
<li><i>For option 2:</i> 2-3 stalks celery, sliced</li>
<li><i>For option 2:</i> 2-3 carrots, sliced</li>
<li><i>For option 2:</i> 6-8 mushrooms, sliced</li>
<li><i>For option 2:</i> 1/2 tsp. rubbed sage</li>
</ul></td><td><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFFB_wKqFmMsu_I68wxXrEiMW1o9tR4OA-Qv2cocrazJ9fftM2pXJJDzK_zevnWVc4somLw0ojZIrPFWQhwYkN2uBTPLITNSOcdGWDmSQBIRqMJwuZU_5eHrZn9mH_XMzF-_EaMDQ7YQ/s1600-h/chickenclementines1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFFB_wKqFmMsu_I68wxXrEiMW1o9tR4OA-Qv2cocrazJ9fftM2pXJJDzK_zevnWVc4somLw0ojZIrPFWQhwYkN2uBTPLITNSOcdGWDmSQBIRqMJwuZU_5eHrZn9mH_XMzF-_EaMDQ7YQ/s320/chickenclementines1.JPG" /></a></div></td></tr>
</tbody></table>Procedures <br />
<ol><li>Preheat the oven to 400°F.</li>
<li>Line the bottom of a roasting pan with clementine slices. End slices should be placed so that the flesh is facing the chicken.</li>
<li>Lay the chicken, skin side up, in a single layer on the clementine slices.</li>
<li>Salt and lemon pepper the chicken. Use black pepper if preferred.</li>
<li>Cover the chicken with another layer of clementine slices.</li>
<li>Bake one hour.</li>
</ol>Serving option 1 — Roasted chicken:<br />
<ol><li>Check chicken for doneness. Serve skin on, reserving couple of the better looking clementine slices for garnish.</li>
<li><i>Optionally</i>, discard remaining clementine slices and make a gravy of the pan juices by adding a "knuckle" of flour and butter to the juices and simmering until thick. Adjust the gravy seasonings with salt and pepper.</li>
</ol>Serving option 2 — Clementine Chicken, Mixed Rice & Vegetable Bake<br />
<br />
<ol><li>Discard the orange slices</li>
<li>Set aside the chicken to cool</li>
<li>Pour the pan juices into a glass measuring cup and add enough water to make two cups. </li>
<li>When the chicken is cool enough to handle, remove the meat from the bones, discarding the bones, skin, cartilege, and fat. Cut the meat into bite-sized pieces. <i>Optionally</i>, reserve the breast supremes for another meal.</li>
<li>In the roasting pan left from baking the chicken, spread the rice on the bottom of the pan. </li>
<li>Scatter the vegetables and chicken on top of the rice.</li>
<li>Pour the juice over rice, chicken and vegetables and scatter a bit of rubbed sage on top.</li>
<li>Cover with foil and bake at 350°F for 1 hour and 15 minutes or until the rice is done. </li>
</ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-500699498648141860.post-48642893219158547882010-01-25T10:40:00.001-05:002010-01-25T10:43:50.751-05:00Carnitas meets Cuban Sandwich - Pulled Pork and Annatto PasteThe other day I picked up some <a href="http://en.wikipedia.org/wiki/Annatto">Annatto</a> (Achiote) paste from the expanded Hispanic offerings at the nearby Food Lion. Many of us consume annatto without being aware of it. Annatto gives many cheeses their orange hue, some cheddars, Muenster, etc. Since it is a natural ingredient it is not often listed on contents labels. When used more heavily, it not only adds an orangy-red color but the slightly peppery-sweet flavor often gracing enchilada sauces and the like. There are some <a href="http://www.theperfectpantry.com/2009/01/annatto-achiote-urucum.html">lovely pictures of the annatto seed, pods, and flower on The Perfect Pantry blog</a>.<br />
<br />
Well, as followers of this site know, we now have a freezer-full of <a href="http://heidicookssupper.blogspot.com/2010/01/absolutely-easiest-pulled-pork-or-what.html">pulled pork</a> and I've been ad lib-ing no-knead bread varieties. We had Swiss cheese and some bread-and-butter pickles in the fridge. So supper the other night was pulled pork and swiss cheese on no-knead french bread, a paean to the <a href="http://en.wikipedia.org/wiki/Cuban_sandwich">Cuban sandwiches</a> I used to get in New York.<br />
<br />
Ingredients for two large sub-shaped sandwiches:<br />
<ul><li>8 oz. pulled pork</li>
<li>2 tsp. annatto paste</li>
<li>2-3 Tbl. catsup<br />
</li>
<li>1-2 Tbl. tomato paste</li>
<li>1-2 Tbl. chopped cilantro (optional)<br />
</li>
<li>1-2 Tbl. cider vinegar</li>
<li>salt & pepper</li>
</ul><ul><li>8-12 slices bread-and-butter or dill pickles <br />
</li>
<li>2-4 slices Swiss cheese <br />
</li>
<li>2 submarine rolls or french bread</li>
</ul>Procedure:<br />
<ol><li>Preheat the broiler <br />
</li>
<li>In a medium skillet, mix and quickly sauté the first seven ingredients</li>
<li>Slice the rolls lengthwise </li>
<li>Spread the meat mixture on the bottom half of each roll</li>
<li>Top meat with pickle slices</li>
<li>Cover with Swiss cheese slices</li>
<li>Place the four roll pieces (two with the meat, pickles & cheese, two bare) face-up on the broiling pan</li>
<li>Broil on a middle rack just long enough for the cheese to melt and the bare roll parts to toast</li>
<li>Place the bare tops on the filled bottoms</li>
<li>Optionally, flatten the sandwiches with a rolling pin for a bit of authenticity</li>
<li>Serve while still hot </li>
</ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-500699498648141860.post-54300652840287428442010-01-19T11:10:00.000-05:002010-01-19T11:10:43.041-05:00Absolutely Easiest Pulled Pork, Or What to Do When Pork Shoulders are BOGOA pork explosion has happened at our house! Fresh butts (shoulders) were buy-one-get-one this week and since we were all out in the freezer, I took two home. Now, wrestling two of them meant it was going to be tricky trying to turn them over every 45 minutes like I usually do without eventually burning myself by splashing the hot brine. So, I decided to experiment and it worked great! No rub this time. Just brown sugar, sea salt, a splash of cider vinegar, and beef broth.<br />
<br />
Ingredients:<br />
<ul><li> pork butt(s)</li>
<li>sea salt (2-3 teaspoons per butt)<br />
</li>
<li>brown sugar (1 Tablespoon per butt)</li>
<li>cider vinegar (1/4 to 1/2 cup per butt)</li>
<li>beef or chicken broth sufficient to fill each roaster to 1 inch deep</li>
</ul>Procedure:<br />
<ol><li>Preheat oven to 275°F</li>
<li>Wash any bone dust off each butt and place each, fat side down, in covered roasting pan(s)<br />
</li>
<li>Spread salt and sugar on top of each butt</li>
<li>Pour in the vinegar and broth, making sure not to wash the salt and sugar off the top.</li>
<li>Cover and roast 5 hours.</li>
<li>Remove butts from the brine and let cool.</li>
<li>When cool enough to handle, shred the pork discarding any fat.</li>
<li>Divide into meal-sized portions and freeze.</li>
</ol>Later use can be as simple as thawing in the microwave and slathering with barbecue sauce. That and a frozen veggie makes a very simple meal for a busy night.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-500699498648141860.post-54393799677955682092010-01-02T14:16:00.001-05:002010-01-02T14:17:54.950-05:00The Difference an Experienced (Jaded?) Palette MakesMy sister sent us 4 fillets mignon from a famous mail-order steak place for Christmas. Bill and I had two of them Christmas weekend and were, frankly, unimpressed. Yes, they were well aged and tender but didn't taste like much. Is it because they really didn't taste like much or because we are used to eating tougher cuts which develop more flavor like flank steak? Anyway, we had two more steaks to eat this weekend so I decided to pull out a recipe I had fond memories of from long ago.<br />
<br />
The recipe for tournedos Renata is from <a href="http://books.google.com/books?id=1pEpAAAACAAJ&dq=international+color+guide+to+world+cookery&ei=8Jk_S-XWCpPuzQSi9cXTDA&cd=1"><i>The International Color Guide to World Cookery</i></a>, a 1970s hodge podge of what were to me then, exotic, vaguely European recipes. The steaks are seasoned with salt, pepper, marjoram, and thyme. The mushrooms are cooked in brandy and cream. Thirty-plus-years-ago, I was WOWed -- or so it says in my handwriting all over the recipe.<br />
<br />
Last night, I was bored. Looking back, I think I was wowed then and bored now because it was different from the food I grew up with. Cooking mushrooms with butter not margarine, real garlic, cream, and brandy would have been a new taste sensation for me. Not now. Now, this is pretty basic.<br />
<br />
I've got to give that book credit. It taught me to make a tower of <a href="http://en.wikipedia.org/wiki/Profiterole">profiteroles</a> aux chocolat and that pasta could be made from scratch -- although its cannelloni filling tasted like really high quality <a href="http://www.alpo.com/">Alpo</a>. It started me on the cooking adventure that continues to this day.<br />
<br />
So, I will keep my well-worn copy of <i>The International Color Guide to World Cookery</i>, not so much for its recipes but for its memories.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-500699498648141860.post-69623843593940154272009-12-31T17:13:00.001-05:002009-12-31T17:14:32.538-05:00No Knead Bread UpdateIt's been months since we bought a loaf of bread. No knead bread is now part of our regular routine. I do still vaguely measure the flour and water but otherwise I mostly dump handfuls and dollops of ingredients in the pot. I've found that not preheating the pot avoids too dark a crust and we like to have something sweet in our bread.<br />
<br />
If you need encouragement to try it, <a href="http://cookingmonster.com/2009/01/04/jacques-pepins-no-knead-bread/">watch Jacques Pepin</a> make what is the simplest of versions. His requires a better no-stick pot than I have!<br />
<br />
My basic formula is:<br />
<ul><li>2 cups bread flour</li>
<li>2 cups other flour or combination of flours</li>
<li>1 envelope fast-acting yeast</li>
<li>1 1/2 teaspoons sea salt</li>
<li>1/4 cup sugar or other sweet ingredient<br />
</li>
<li>Other additions as desired</li>
<li>2-2 1/2 cups water </li>
</ul> The basic method:<br />
<ol><li>Stir the chosen ingredients in a large bowl until moistened.</li>
<li>Cover with plastic wrap.</li>
<li>Ignore 6-10 hours.</li>
<li>Stir down.</li>
<li>Re-cover and ignore for another 1-3 hours.</li>
<li>Preheat oven to 450°F.</li>
<li>Flop dough into a greased pot with lid.</li>
<li>Bake 30 minutes with the lid on.</li>
<li>Remove the lid and bake another 20 minutes.</li>
<li>Remove from pan and let cool on a rack or stove element. </li>
</ol>Flours:<br />
<ul><li> I use <a href="http://www.kingarthurflour.com/flours/bread-flour.html">King Arthur bread flour</a>. Not only is it readily available in local grocery stores but it is <a href="http://www.kingarthurflour.com/professional/bromate.pdf">bromate-free</a>.</li>
<li>Whole wheat flour is easily obtained at the grocery store.</li>
<li>More unusual flours include semolina flour, rye flour, oat flour, potato flour, graham flour, buckwheat flour, and the like. These are less likely to be found in grocery stores. I order from <a href="http://www.barryfarm.com/flours.htm">Barry Farms which has an amazing variety of flours</a>. When I get my order, I transfer the flour from the plastic bags into disposable plastic containers. I then cut the labels off the bags and tape them to the tops of the plastic containers with transparent packing tape. These stack well and, being translucent, make it easy to see how much I have left of each kind.</li>
</ul>Other ingredients:<br />
<ul><li>White sugar, brown sugar, molasses, maple syrup, honey, etc.<br />
</li>
<li>Corn meal, rolled oats, wheat flakes, oat flakes, etc.<br />
</li>
<li> Dried or finely chopped fresh dill, rosemary, etc.</li>
<li>Cinnamon, nutmeg, cardamom, etc.</li>
<li>Chopped walnuts, pecans, almonds, roasted sunflower seeds, etc.</li>
<li>Raisins, minced garlic, olives, etc. (Add these wetter ingredients at the "stir down.")<br />
</li>
</ul>So, each time I make a loaf of bread, I improvise depending on what strikes my fancy. We love variety. <br />
<ul><li>Anadama lemon rye is 2 cups bread flour, 1 cup whole wheat flour, 1 cup rye flour, 1/2 cup corn meal, the zest of a lemon, and molasses for sweetening. It's also good without the lemon.<br />
</li>
<li>Sesame seeds go well on a bread made of 3 cups bread flour, 1 cup semolina flour, and white sugar.</li>
<li>Dill goes well in bread made with 2 cups bread flour, 1 1/2 cups whole wheat flour, 1/2 cup potato flour and white sugar.</li>
<li>2 cups of bread flour, 1 cup of whole wheat flour, 1 cup of buckwheat flour, 1/2 cup chopped walnuts, and dark brown sugar makes a wonderful grainy bread.</li>
<li>Make chewy homemade hamburger rolls by using all bread flour and shaping the dough into rolls to rise after the stir down. These take less time to bake.</li>
<li>Here's <a href="http://heidicookssupper.blogspot.com/2009/11/no-knead-cinnamon-buns-with-laughing.html">no knead cinnamon rolls</a>. <br />
</li>
</ul>Right now, there's a 1/2 bread flour, 1/2 rye flour dough rising with some spices in it (ground cloves, cinnamon, nutmeg, and ginger), sweetened with honey. This should make great toast for breakfast tomorrow!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-500699498648141860.post-61745507105810420442009-12-29T10:38:00.002-05:002009-12-29T11:04:34.383-05:00Chorizo & Italian Sausage, Olives, Spinach, & Red Pepper PastaOur local grocery stores are starting to carry more of what are considered around here "ethnic" items. In other words, venturing into extensive stocks of Latin American and Asian ingredients. Yay! Recently, the local Publix has started to carry fresh chorizo-flavored sausage in addition to their Italian-styled. This recipe uses one of each to create a salty-peppery Mediterranean flavor akin to <a href="http://en.wikipedia.org/wiki/Spaghetti_alla_puttanesca"><i>sugo alla puttanesca</i></a> but with sausage instead of anchovies and capers. It was great made with roasted red pepper sauce and <a href="http://en.wikipedia.org/wiki/Orecchiette">orecchiette</a> (AKA "little ears" pasta)<br />
<br />
Ingredients:<br />
<ul><li> 1 6-inch link Italian flavored fresh sausage, removed from its casing</li>
<li>1 6-inch link chorizo-flavored fresh sausage, removed from its casing</li>
<li>10 oil-cured olives or other strong dark olives, pitted and cut in several pieces</li>
<li>1 red bell pepper, cut into 1/2-inch squares</li>
<li>1 package of baby spinach, well washed<br />
</li>
<li>1/2 cup <a href="http://heidicookssupper.blogspot.com/2009/09/roast-red-pepper-sauce.html">roasted red pepper sauce</a>, tomato sauce, or spaghetti sauce</li>
<li>2 servings pasta, water & salt<br />
</li>
<li>2-4 Tbl. olive oil</li>
<li>grated parmesan to garnish</li>
</ul>Procedure:<br />
<ol><li>Start the pasta in boiling salted water<br />
</li>
<li>In a large sauté pan or skillet large enough to hold all the ingredients (including the pasta), crumble and sauté the sausage. If the sausage is very greasy, drain. Otherwise, keep the sausage fat in the pan for flavoring. If the sausage is very lean, add 1-2 Tbl. olive oil.</li>
<li>Add the olives and red pepper and sauté 2-3 minutes</li>
<li>Add the spinach and a ladle or two of the pasta water.</li>
<li>Sauté until the spinach is wilted.</li>
<li>Add the sauce and heat through.</li>
<li>Drain the pasta and toss it with the other ingredients. </li>
<li>Drizzle 2 Tbl. of olive oil over the whole and lightly toss again.</li>
<li>Serve with parmesan sprinkled on top.<br />
</li>
</ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-500699498648141860.post-17086997764476314202009-12-26T14:25:00.004-05:002009-12-26T14:32:59.323-05:00Portobellos with Sausage StuffingWe needed a smallish meal to place between the luscious carnivore extravagances of the holidays. This recipe stretches one link of grocery store Italian sausage to flavor a great meal for two.<br />
<br />
Ingredients:<br />
<ul><li>2 portobello mushroom caps<br />
</li>
<li>1 Italian sausage link (approximately 6" long by 1" diameter)<br />
</li>
<li>1-2 shallots, finely minced<br />
</li>
<li>2-3 cloves garlic, finely minced</li>
<li>1/2 cup flat-leaf parsley, finely minced<br />
</li>
<li>1/2 cup Italian-flavored bread crumbs or plain bread crumbs and Italian herb seasoning</li>
<li>1/2-3/4 cup grated parmesan, divided<br />
</li>
<li>1 egg</li>
<li>3-4 Tbl. olive oil, divided</li>
<li>romaine lettuce</li>
<li>salad dressing</li>
</ul>Procedure:<br />
<ol><li>Preheat the oven to 425°F</li>
<li>On top of the stove, heat 2 Tbl. olive oil in a largish oven-proof skillet </li>
<li>Remove the stems from the portobello mushroom caps, taking care not to break the caps, and mince the pieces of stem</li>
<li> Scrape the gills out of the mushrooms with a spoon and discard them<br />
</li>
<li>Squeeze the sausage meat out of its casing and break into small pieces</li>
<li>Sauté the sausage meat, onions, garlic, and stem pieces until the meat is done</li>
<li>Add the parsley and sauté just long enough for the parsley to wilt</li>
<li>Remove the meat mixture to a bowl large enough to mix the stuffing, making sure to get as much as possible out of the skillet</li>
<li>Coat the portobello caps inside and out with olive oil and place open-side down in the skillet</li>
<li>Bake for 8 minutes</li>
<li>Let the meat mixture cool and then mix in the bread crumbs, half the cheese, and the egg to make a stuffing</li>
<li>Remove the mushroom caps from the oven and flip them so that the open side is up</li>
<li>Mound the stuffing on top of the mushrooms and top with the remaining cheese</li>
<li>Bake another 15 minutes</li>
<li>Make a salad of dressed romaine lettuce on each plate and place the stuffed mushroom on top.</li>
</ol>A complete and satisfying meal! And it dirties only one pot ... and a knife, the cutting board, a bowl to mix the stuffing and to dress the romaine, ...Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-500699498648141860.post-62067919347827658352009-12-25T13:03:00.004-05:002009-12-27T13:03:27.729-05:00Easy Almond Crescent Shortbread CookiesMy <a href="http://heidicookssupper.blogspot.com/2009/12/almond-crescents-christmas-cookies-my.html">mom's recipe for almond crescents</a> made a 5-dozen cookie batch and would require wrestling the stand mixer to the counter. So, I've experimented with 1/2 a batch using the food processor. Makes 1 cookie-sheet full of cookies (2 dozen + a couple).<br />
<br />
Ingredients:<br />
<ul><li>1/2 + 1/3 cups (5/6 cup)flour</li>
<li>1/2 cup blanched slivered almonds</li>
<li>scant 1/4 cup granulated sugar </li>
<li>1/2 tsp. salt (less if you use salted butter or margarine)</li>
<li>1 stick unsalted butter, slightly softened but still colder than room temperature</li>
<li>1/2 cup or as needed powdered sugar</li>
</ul>Procedure:<br />
<ol><li>Pulse flour, almonds, sugar & salt in the food processor until the ingredients are well mixed and the almonds are chopped.</li>
<li>Add the stick of butter cut into pieces.</li>
<li>Pulse and whir until it moves past the crumb stage and starts to form a dough.</li>
<li>When ready to bake, preheat oven to 350°F</li>
<li>Line a cookie sheet with parchment paper</li>
<li>Using a knife, cut the dough into about 2 dozen small pieces and roll each into 2 1/2 inch logs and shape each into a crescent. If some of the cookies are larger than others, pinch off the excess and form the scraps into additional cookies.</li>
<li>Bake 15-18 minutes until golden with slightly browner edges.</li>
<li>Let cool on the paper.</li>
<li>When cool, roll each in powdered sugar.</li>
</ol>Over the years, I've found that parchment paper is the solution for great cookies. I have had lousy luck with cookie sheets and have scraped char off the bottoms of many a cookie. A layer of parchment solves this problem! Magic! Golden brown cookie bottoms!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-500699498648141860.post-72022946933152871072009-12-21T20:50:00.000-05:002009-12-21T20:50:32.533-05:00Haddock and Veggies with Crunchy Bread & Almond ToppingA tasty one-pot oven meal. Fish with veggies & a tasty stuffing-like topping.<br />
<br />
Ingredients:<br />
<ul><li>2 haddock fillets</li>
<li>8-10 large mushrooms, sliced</li>
<li>2- 3 carrots, sliced<br />
</li>
<li>1-2 shallots, chopped</li>
<li>3-4 sprigs fresh dill, large stems discarded <br />
</li>
<li>1/4 cup plain yogurt</li>
<li>1Tbl. mustard <br />
</li>
<li>1 Tbls. olive oil + olive oil in a spritzer (or cooking spray)</li>
<li>1/2 cup slivered almonds <br />
</li>
<li>1 cup bread crumbs, divided<br />
</li>
</ul>Procedure:<br />
<ol><li>Preheat oven to 400°F</li>
<li>In a food processor, whir the shallots, dill, yogurt, 1 Tbl. olive oil, and 3/4 cup bread crumbs to make a lumpy stuffing<br />
</li>
<li>Lightly oil a glass lasagna pan or shallow roaster</li>
<li>Layer the sliced mushrooms on the bottom of the pan</li>
<li>Spread the carrot slices on top of the mushrooms</li>
<li>Put the fish on top of the vegetables</li>
<li>Crumble the stuffing and distribute it to cover the fish and vegetables</li>
<li>Sprinkle the remaining bread crumbs over the top</li>
<li>Spritz with olive oil to provide some fat to help the topping brown</li>
<li>Bake 30-40 minutes until topping is golden brown, the fish is flaky, and the veggies are cooked. </li>
</ol>Serve with a slotted spatula to leave behind excess mushroom liquid.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-500699498648141860.post-43283187894121598262009-12-18T13:19:00.000-05:002009-12-18T13:19:55.510-05:00Almond Crescents: Christmas Cookies My Mom MadeTis the season for cookies! But I think it would be healthier for me if I wrote about them more than making & eating them. Everybody grew up with different Christmas cookies. In some cases, the cookies were similar but the names were different. My mom's Snickerdoodles were pretty much identical to my friend's mom's Snippernoodles. (Snippernoodles! Harrumph. What a silly name. Snickerdoodles is obviously a better name. ☺)<br />
<br />
So, in the spirit of the season, thought I'd share some from my mom's recipe box. As she will want me to point out, she didn't invent the recipes but the sources are lost to history.<br />
<br />
So, here's the first in a series of Christmas cookie recipes: Almond Crescents! This results in a very short, rich, small but satisfying cookie. I can smell and taste them as I type. Such memories!<br />
<br />
Ingredients (to yield about 5 dozen cookies):<br />
<ul><li>1 2/3 cups sifted flour</li>
<li>1/4 tsp. salt</li>
<li>1 cup shortening (The recipe, in handwriting that might be my paternal grandmother's, specifies 1/2 <a href="http://en.wikipedia.org/wiki/Spry_Vegetable_Shortening">Spry</a> shortening, 1/4 butter, and 1/4 margarine but we almost always made them using all margarine.)</li>
<li>1/3 cup granulated sugar</li>
<li>2/3 cup ground blanched almonds</li>
<li>1 cup confectioner's sugar</li>
</ul>Procedure:<br />
<ol><li>Sift together flour and salt</li>
<li> Cream shortening (butter, margarine) with the granulated sugar</li>
<li>Add almonds and flour, mixing well</li>
<li>Chill the dough for 30 minutes or more</li>
<li>Preheat oven to 350°F</li>
<li>Roll the dough into 1/2" diameter rolls, 2 1/2 inches long</li>
<li>Place the rolls on an ungreased cookie sheet and bend to ressemble crescents</li>
<li>Bake 15 minutes and allow to cool on the sheet</li>
<li>When cool, roll in confectioner's sugar</li>
</ol>Yummy. Maybe I will make 1/2 a batch before the season's over ...Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-500699498648141860.post-64565994789043858522009-12-16T10:59:00.001-05:002009-12-16T11:00:23.032-05:00Ground Nut Soup: Vegan Peanut Butter SoupGround nut soup is to grandmothers across Africa what beef stew is across the US. Every family has its favorite. Every country from Ghana to Sudan has local variations. When the ground nut came across the Atlantic, the dish became a Southern classic, peanut soup. There are no real rules except for the presence of the ground nuts which, in the US, are easily obtained in the form of peanut butter.<br />
<br />
Yesterday my vegetarian and vegan friends were here for lunch so I threw together some warm and tasty soup from what was in the cupboards. I had store-brand all-natural peanut butter on hand, making the flavor a bit milder than soup made with the national brands of peanut butter. In fact, it didn't taste like peanut butter but rather like nuts. As with most soups, the proportions are up to you based on taste. <br />
<br />
Ingredients:<br />
<ul><li>2-3 Tbl. olive oil <br />
</li>
<li>A large sweet onion, coarsely chopped<br />
</li>
<li>2-3 stalks or inner stalks & heart of celery, coarsely chopped</li>
<li>2-3 carrots, washed & trimmed but not peeled, coarsely chopped</li>
<li>2"-3" knob of ginger root, peeled, trimmed, & finely chopped</li>
<li>2-3 cloves of garlic, chopped</li>
<li>4-6 cups water, divided<br />
</li>
<li>1/2 cup catsup</li>
<li>1/4 cup molasses</li>
<li>3/4 cup crunchy peanut butter</li>
<li>1 can beans (e.g. kidney beans), drained and rinsed <br />
</li>
<li>Several springs cilantro, finely chopped</li>
<li>1-2 teaspoons cumin <br />
</li>
<li>Sea salt to taste</li>
</ul> Note: if you use sweetened peanut butter or tomato sauce instead of catsup, you may want to skip the molasses.<br />
<br />
Procedure:<br />
<ol><li>Heat the olive oil in a heavy soup pot.</li>
<li>Over medium heat, sweat the onion, carrots, celery, ginger root, and garlic until the onion is translucent.</li>
<li>Add half the water and simmer for 5-10 minutes.</li>
<li>With an immersion blender or in the food processor or blender, lightly whir the vegetables and water until thick with some chunks of vegetables remaining. If you don't have the equipment for this step, chop everything more finely at the outset.</li>
<li>Add the remaining water, catsup, molasses, and peanut butter.</li>
<li>Simmer 10 minutes, stirring occasionally, to meld flavors.</li>
<li>Add cilantro, cumin and salt, adjusting the seasonings to taste.</li>
<li>Simmer another 5-10 minutes.</li>
<li>Serve.<br />
</li>
</ol><ul></ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-500699498648141860.post-68558733278167312312009-12-10T14:11:00.001-05:002009-12-10T14:11:37.149-05:005-Minute Pork Cutlets for a 10-Minute MealHere's a <i>very</i> easy and quick meal. Pork tenderloin can be very dry and bland but cooked quickly it's flavor is enhanced with the butter, salt & pepper. You could certainly dress this up with a dollop of something. <a href="http://heidicookssupper.blogspot.com/2009/09/roast-red-pepper-sauce.html">Roasted red pepper couli</a>? <a href="http://heidicookssupper.blogspot.com/2009/08/fig-balsamic-sauce-2.html">Fig balsamic sauce</a>? A dill mustard from the <a href="http://heidicookssupper.blogspot.com/2009/03/word-about-mustards.html">Mustard Museum</a>? Whatever's at hand.<br />
<br />
Ingredients:<br />
<ul><li>boneless pork tenderloin</li>
<li>steam-in-bag frozen vegetables</li>
<li>1-2 Tbl. butter or olive oil</li>
<li>Salt & pepper</li>
</ul>Procedure: <br />
<ol><li>Cut 1/2-3/4" slices off a boneless pork tenderloin or get boneless loin chops. </li>
<li>Remove the "silver skin" or other membranes surrounding the pork. </li>
<li>Pound lightly to make 1/4" thick cutlets.</li>
<li>Preheat a skillet with a bit of butter or olive oil on medium high heat.</li>
<li>Start a steam-in-bag of veggies in the microwave.</li>
<li>Salt & pepper the cutlets</li>
<li>Sauté the cutlets about 2 minutes per side.</li>
<li>Remove the veggies from the microwave.</li>
<li>Serve.</li>
</ol>Ta da! About 5 minutes to prep and 5 minutes to cook.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-500699498648141860.post-59942124326775081702009-12-10T13:50:00.000-05:002009-12-10T13:50:35.430-05:00Lightweight Jiffy Mix Soup DumplingsHaving not grown up with dumplings in soup, I'm not really in favor of gummy dumplings. But after many pleas from hubby, I decided to try a two-step cooking process. It worked! The dumplings were moist yet fluffy!<br />
<br />
Ingredients:<br />
<ul><li>Hearty soup. I used leftover <a href="http://heidicookssupper.blogspot.com/2009/04/yummy-ham-split-pea-soup.html">ham & pea soup</a> that I didn't whir with the blender so it had nice chunks of carrot in it. Most any stew will do.</li>
<li><a href="http://www.jiffymix.com/product.php/26/8_oz__Buttermilk_Biscuit_Mix">Jiffy buttermilk biscuit mix</a>. Of course you could do homemade biscuits but why when these are so easy and fairly inexpensive?<br />
</li>
<li>Water for the biscuit mix.</li>
</ul>Procedure:<br />
<ol><li> Preheat the oven as indicated for the biscuit mix.</li>
<li>Bring the soup to a boil on top of the stove. Use an oven-proof pot with enough room to add the dumplings.</li>
<li>Mix the biscuit mix & water as instructed on the box.</li>
<li>With floured hands, roll the dough into 16 balls (similar in size the smallish meatballs).</li>
<li>Flatten each ball to a small 1/2" thick disk.</li>
<li>Drop the disks, one at a time, into the boiling soup, distributing them throughout the surface.</li>
<li>Carefully move the hot pot into the oven and cook as indicated on the biscuit mix box.</li>
</ol>As you drop the disks of dough into the soup, they will sink. Almost immediately, they will start to float. By the time you take the soup out of the oven, all the dumplings will have floated and the soup will be covered with a soft layer of light dumplings!<br />
<br />
With preheating & preparations, this takes just 20 minutes to prepare. Allow a little extra if you need to thaw the soup. Stick to your ribs good!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-500699498648141860.post-74874275138123184492009-11-28T20:04:00.002-05:002009-11-28T20:07:41.259-05:00A Sweet Vegetarian Curry over Brown RiceMy vegetarian dinner guests came back for more. One had three helpings and I liked it, too. A tasty, sweet, and not very hot curry. If you like it hotter, add a hot pepper or two.<br />
<br />
<br />
Ingredients:<br />
<ul><li>2 cans chickpeas, drained</li>
<li>1 can coconut milk</li>
<li>1 cup vegetable broth</li>
<li>1 large, sweet onion, cut in 1/2 inch pieces</li>
<li>1 large parsnip, cut in 1/2 inch pieces<br />
</li>
<li>1-3 carrots, cut in 1/2 inch pieces</li>
<li>1 large sweet potato, peeled and cut in 1/2 inch pieces</li>
<li>2 white potatoes, peeled and cut in 1/2 inch pieces</li>
<li>2 bell peppers, 1 green and 1 red, cut in 1/2 inch squares</li>
<li>4-6 cloves garlic, minced</li>
<li>2 Tablespoons olive oil</li>
<li>1 Tablespoon honey</li>
<li>1 Tablespoon <a href="http://en.wikipedia.org/wiki/Garam_masala">garam masala</a></li>
<li>2 teaspoons cumin</li>
<li>salt & pepper to taste</li>
</ul>Procedure:<br />
<ol><li>Heat the olive oil over medium heat in a large, deep skillet with a cover.</li>
<li>Sauté the onion until translucent and slightly carmelized (about 10 minutes).</li>
<li>Add the rest of the vegetables, including the garlic, and the vegetable broth.</li>
<li>Cover and steam until the potatoes are easily pierced with a fork (about 20 minutes).</li>
<li>Add the chickpeas, coconut milk, honey, garam masala, cumin, and ground pepper.</li>
<li>Simmer for another 10-15 minutes.</li>
<li>Adjust the taste with the salt.</li>
<li>Serve over <a href="http://heidicookssupper.blogspot.com/2009/11/alton-browns-baked-brown-rice-to-rescue.html">brown rice</a>.<br />
</li>
</ol>Unknownnoreply@blogger.com0