Posts from the ‘Informational’ Category

Jan 25

Economizing Etrees Part II Chicken and Fish

ECONOMIZING ENTRÉES – PART II CHICKEN & FISH

I want to take a moment to reiterate that this and the last post are about wallet-friendly meal solutions, not budget recipes. They offer examples of ways to turn a favorite meal into a week night regular.

Chicken is amazing! One of the first animals domesticated for food, its meat has always topped the list of those consumed globally. Prized for its mild flavor, digestive ability, compatibility with other foods and short cooking time, chicken is accepted by every ethnicity and dietary regime, inspiring literally hundreds of recipes in every cuisine. They range from elegant, fit for royal occasions, to casually simple ones, served at a child’s picnic. Best of all, chicken has remained an affordable, available meat through every economy.

Chicken is so popular, that since I’ve been writing this post, not many months have passed without a chicken recipe. To save repeating basic facts and directions about buying, prepping, cooking and carving or separating a bird into parts, with recipes, I wrote a book, The Poultry Place. I recommend it for dealing with any birds, tame or game turkey, duck, quail, etc.

Moreover, since chicken partners with so many foods, and can be cooked in every known way, choosing a recipe for a specific task isn’t a matter of finding one but of narrowing the field. So for particular needs, I suggest you check, Chicken In Spring Part I. Casual Elegance and Part II Entrees April 13, and 20, 2023, Chicken Roll-ups Feb. 21, 2019 and Boneless, Skinless Chicken April 26, 2018. This post is concerned with showing how chicken recipes can be adapted to an economic form while preserving taste. This is for raw chicken, for leftovers go to the post on turkey, Nov. 23, 2023, which also applies to chicken.

Before giving the recipes, I do have a bit of advice. Buy chicken split breasts and thighs and skin, bone flatten them to even thickness yourself. It’s easy, less costly and gives a better presentation than the commercial, especially the frozen products. They’re too thin and appear skimpy cubed in the finished dish. Also, think pasta for the thinner, or pan sauces and rice, if you’re creating a thicker one, like white or Bechamel sauce or gravy, to bed the dish.

Recipes marked with an asterisk * are from my book Dinners Wth Joy

RECIPES-Ingredient changes are in Italics and underlned

*Chicken in Lemon Wine Sauce: Serves 4

4 boneless, skinless chicken breasts >>>>>> 2 boneless, skinless chicken breasts

¼ cup flour

2 Tbs. cooking oil – -canola

2 Tbs. butter

1 small onion diced>>>>>>>2 small onions , halved, in thin rings

2 cloves garlic sliced

1 lemon – zested and juiced

1/3 cup white wine – – recommend dry vermouth

¾ cup water

1/2 envelope chicken bouillon granules

½ cup chopped fresh parsley – – or 2 Tbs. dried
2 tsp garlic powder

2 cups total of the following—mix and match–1 cup halved, sliced zucchini or yellow summer squash, and/or cut green beans and/or broccoli florets and/or okra
8 oz. sturdy shaped pasta like shells or penne

Pound chicken between two pieces of plastic wrap, to an even thickness, and dredge in flour. Place 1 Tbs. oil in a skillet over medium heat and begin to cook chicken, add 2 Tbs. butter, and brown chicken in both sides – @ 6 min. total. Remove chicken to a plate. Add 1Tbs. oil to pan and sauté onion until soft @ 2 min.; add sliced garlic and sauté 1 min, more. Add wine, and deglaze pan by scraping all the browned bits from the surface with a wooden spoon. Add water, bouillon powder, 1 Tbs. lemon juice, and return chicken to pan. Reduce heat and cook, uncovered, over medium- low about 8-10 min. until chicken is done and sauce thickens.

Meanwhile, make what the Italians call “Gremalata” by mixing the parsley, garlic powder and lemon zest in a small bowl.

Plate the chicken pieces individually with sauce. Top each with a small portion of gremalata, and pass the rest.

Direction changes
After pounding the chicken, cut in to 1 1/2 inch cubes. Follow the directions but add the vegetables with the chicken when returned to the pan and cook frequently checking liquid adding water to maintain level. Meanwhile cook pasta. Plate chicken over pasta and serve hot.

*Chicken Parmesan: Serves 4

4 boneless, skinless chicken breasts>>>>>2 boneless, skinless chicken breasts or thighs

¼ cup flour

2 Tbs. butter

2 Tbs. oil

(1) 4 oz. can mushrooms-stems and pieces-drained

(2) 8 oz. cans tomato sauce

8 oz. Mozzarella cheese- in thin slices or coarsely grated

¼ cup Parmesan cheese grated>>>> +excess to pass at table
8 oz. Angel hair pasta or thin spaghetti

Pound chicken and dredge by shaking in a plastic bag with the flour, one piece at a time. Melt butter in a skillet over medium heat, and brown the meat on both sides @ 6 min. total depending on thickness. Add oil as needed to prevent sticking. Remove meat to an ovenproof pan or dish that holds the meat close, but not overlapping. Sauté the mushrooms for 30 seconds in the pan juices, and turn off the heat. Pour in 1 can of the tomato sauce and deglaze the pan, pour it, with the mushrooms, over the meat. Repeat deglazing with second can of sauce. Cover, and seal the meat dish with foil. Bake in a preheated 350 degree oven for 40 min. Remove pan and turn on broiler. Carefully, mindful of the steam, remove the foil, and spread the mozzarella evenly over the meat. Sprinkle the parmesan on top and broil until bubbly and beginning to brown.
Direction changes: After pounding, cut meat into 1 ½ inch pieces, dredge in flour in batches id necessary. Late over pasta serve hot and pass extra cheese.

FISH: Fish, like meat has risen in price, with tuna leading the pack. Until 2000, canned tuna was the go-to budget meal. Tuna casserole appeared weekly on school menus. There were no grades, a can of tuna, costing under $1.00, was solid white meat. Flake existed in cheaper brands. Several reasons are cited for the price hike in tuna, but today a can of solid Albacore is double the price for 1/3 less contents (7 oz. down to 5 oz.). So if an older recipe calls for 2 cans (@$2.00) it now takes 3 (@$6.00). A good example of today’s food cost dilemma and as good a reason to adapt recipes to fit the current economy. However, tuna is still very popular which the availability of fresh tuna steaks for grilling has increased.

Canned salmon was always higher priced than tuna, and had to be cleared of skin and bones, which flaked the meat, limiting its serving options. Fresh salmon was expensive and mostly seasonal. Aquafarming introduced individually bagged, frozen, skinless fillets, which have undermined canned in popularity and price. Fillets started at $1.00 per fillet, now costing about $2.00, equal a can of tuna, but having the advantage of comprising an entrée. Still the cost adds up when feeding a family and economizing is always welcome.

Many fish are now frozen In fillets and if you have favorite recipes, or dinner pairings for any of them, use the following recipes as examples of how to keep the taste and spirit of that meal, while economizing it for, perhaps, a week night.

*Salad Nicoise: Serves 4

1 head Boston lettuce – sometimes called “Garden” or “Bib” – if not available buy Romaine NOT Iceberg

¾ lb. redskin or new potatoes

¾ lb. whole green beans

4 hardboiled eggs – peeled, halved lengthwise and chilled

1 large red or Bermuda onion in fairly thin slices

3 large or 4 medium tomatoes peeled and cut in medium slices and chilled

(1) 2oz can anchovy fillets drained oil reserved for dressing

(1) 5oz can colossal pitted ripe olives – drained

(2) 7 oz. cans solid white Albacore Tuna in water – drained

Kosher salt

White wine

Dried tarragon

Fresh ground black pepper

DRESSING RECIPE BELOW

Cut the potatoes in quarters, or halves, depending on size. Boil them separately or together with the beans until the potatoes are done and the beans still crisp @ 10 min.

Drain well, run under cold water to stop the cooking and cool. Place the potatoes and beans in an oblong container, so they can spread to marinate, with ½ cup white wine and 2 tsp dried tarragon. Allow to marinate at least ½ hr. or all day. Separate the lettuce leaves, wash well and allow to air dry. Cover a large platter with the leaves. Pile the tuna, topped with the anchovies in the center, and attractively arrange the other ingredients, in separate sections, in a surrounding circle. Sprinkle with the salt and fresh pepper.

Dressing:-Wisk all ingredients together well

4 Tbs. minced shallots – onions will substitute

2 Tbs. dry mustard powder

5 Tbs. red wine vinegar

3 Tbs. fresh lemon juice

2 ¼ cups olive oil plus the oil from the anchovies

2 tsp. dried tarragon

Taste and add some of the marinating white wine if it won’t dilute too much

Kosher salt

Fresh ground Pepper

Drizzle the dressing over the platter and serve the rest on the side.

Pasta Nicoise: Serves 4

1 can water packed tuna- drained
4 hard-boiled eggs-sliced
1 cup cut green beans-cooked to crisp tender
¼ cup sliced black olives
2 plum tomatoes –in large dice
12 oz. penne or rotini-cooked
1 ottle-8 oz. of Italian vinaigrette dressing-any flavor
Arrange first 6 ingredients decoratively over cooked, cooled pasts. Drizzle with dressing and serve.

*Poached Salmon with Lemon-Dill Sauce: Serves 4 an water packed tuna –
1 ½ lbs. of salmon fillets or steaks
1 Tbs. lemon juice
Bring water to cover and lemon juice to a boil and reduce to an even simmer. Slide fish in gently and cook about 8-10 min. per pound until the flesh turns pale pink and flakes easily. Remove from heat, run fish under cold water to stop cooking and remove skin, and spine bone, if still there in steaks. Serve warm or chill on a covered plate at least 1 hour.
Sauce 1:
½ large onion- diced
¼ cup oil
1/3 cup white wine
1cup sour cream
2 Tbs. capers
¼ tsp. lemon pepper or to taste
In a sauce pan, sauté diced onion in 1 Tbs. oil until soft, add balance of oil, capers, wine and ¼ tsp. lemon pepper, allow to simmer gently to warm. Check if more lemon pepper is needed, sauce should be very lemony but not bitter. Remove from heat, cool slightly, whisk in sour cream to blend while still warm. Serve warm over hot fish or cool to room temperature and serve over chilled fish. This is best made shortly before serving. Drizzle sauce over fish and pass remainder.
Sauce 2:
½ cup mayonnaise
½ cup sour cream
1 ½ tsp. dill weed or to taste
Blend all ingredients well and allow flavors to meld several hours in the refrigerator. Add more dill to taste if needed. Serve dolloped over chilled fish.

Salmon in Lemon-Dill Sauce: Serves 6
2 frozen salmon fillets from a package about 6 ½-7 oz. total
(1) 4 oz. can stems and pieces mushrooms
½ cup sliced onion
1 garlic clove-minced OR equal amount garlic powder
2 cups skim or 1% milk
1 ½ cups green peas
3 Tbs. flour
1 Tbs. grated lemon zest or lemon juice plus lemon pepper to taste if needed
¾ tsp. dried dill weed
1 box spaghetti or linguini
Salt and pepper to taste

Poach salmon in water, cool and slice thinly with the grain. Cook onion in 1 Tbs. water for 2 min. in microwave until crisp tender-reserve. Microwave peas in microwave as directed on package, drain and reserve. Combine flour, milk, lemon, garlic, seasonings and dill in a bowl and stir until smooth; heat over medium, stirring constantly until thickened. Meanwhile cook pasta. Add vegetables to sauce fold in fish and stir gently until warmed through. Serve over pasta hot.

Jan 18

Economizing Etrees Part Eggs andPork Products

ECONOMIZING ENTREES –PART I- EGGS and PORK PRODUCTS

With food prices up and December credit card bills coming in it seems a good time to discuss ways to economize on meal expenses. This is not a post on budget meals though there are low priced recipes featured. It’s about general ways to alter cost by altering the recipes, transforming favorite meals into affordable week night versions, while keeping the taste and sprit. However, it’s a long discussion, so I’m posting the second part to next week.

The idea of the $0.99 per serving meal of the 1990s is as out dated as the $0.99 total meal of the 1970s was then. The backbones of that budget meal planning, ground beef and potatoes are out of range now as are the vegetables used to fill out the recipes, peppers, broccoli, different lettuces and the nuts and cheeses used for toppings. Meal planners today have to reinvent presentations and I’m including some before and after examples. You might also be interested in Making the Most of a Roast Dec. 29 2022.

Recipes in this post marked * are from my book Dinners With Joy

RECIPES– The money saving changes in select recipes are typed in italics…..
EGGS
Eggs have returned to their traditional place in the price line-up, which makes them good bases for economy meals. Scrambles are famous for welcoming meats and vegetable additions but more formal presentations are quiche and frittata with no one the wiser that they’re actually money savers. Recipes for both, along with other options, are in my posts for Dec. 28 2023, May 14, 2020, and April 13, 2017. Two new, fun ones to add are…

Chicken Fried Rice: Serves 6
2 cups cooked diced chicken or turkey
2 eggs slightly beaten
3 cups cooked, long grain rice
½ cup sliced scallions
¼ cup diced celery
¼ cup diced bell pepper-red is suggested
1 love crushed garlic-OR equal amount powdered
½ tsp. grated ginger Or equal powdered
¼ tsp. crushed red pepper flakes
2 tsp. oil
2 Tbs. soy sauce
1 tsp. sugar
Using a non-stick skillet, over high heat, sauté vegetable and spices in oil until tender crisp. Add eggs and stir until just set. Stir in rice, chicken soy and sugar and cook until heated through.

Ham Fried Rice: Serves 4
2/3 cup diced ham OR dietary option
2 eggs, slightly beaten3 cups cooked rice
2 Tbs. oil -divided
1 carrot-chopped
1 small onion-chopped
1 clove garlic mashed-or equal amount powder
½ cup green peas
1/8 tsp. pepper
3 Tbs. soy sauce
Heat 1 Tbs. oil in a skillet over medium until hot. Add eggs and swirl pan to create a layer of egg. Cook eggs until set and turning brown, break up with a wooden spoon and remove to a bow. Heat remaining oil and sauté carrots and onion about 4 min. add ham, peas and garlic sauté 4 min more. Add rice and coo about 4 min. until heated through add soy sauce and pepper then stir in eggs and heat through.

PORK PRODUCTS-With the exception of bacon. Although there are dietary restrictions on pork there are many alternatives on the market, Turkey Ham and Smoked Turkey are excellent meat ones. Turkey and chicken sausages are options and using traditional spice mixes with ground chicken or turkey to make sausage is successful too. Simply look-up a sausage recipe-either breakfast or Italian- and substitute another meat for the pork. Also remember that chicken, turkey, veal and pork are interchangeable in most recipes.

I focus on pork, because, aside from chicken, it’s the most affordable meat in the market today, particularly the prime cuts. Pork loin costs less than ground beef.

HOT DOGS- Have generally increased about 50% in price making some brands competitive with pork loins but there’s still some which are an economy meal choice. If you’re a purist, and simply looking for ways to ‘put on the dog’, see my post on Toppings Bars June 30, 2022

Otherwise, a nice way to upscale the presentation of a hot dog dinner with a casserole is to cut them lengthwise, layer them overlapping around the casserole, put a topping on the casserole, and bake until the dogs brown and puff. Sliced onions are good on baked beans and grated sharp or Parmesan cheese, tossed with bread crumbs and melted butter, make a treat out of macaroni and cheese. Hot dogs are also a substitute for ham in some dishes. This is an example is one of my favorite fast dinners revamped.

*Tortellini all Panna: Serves 4

1½ lb. dried Tortellini or 1 lb. fresh – cheese stuffing>>>>>>>>>>>>>>8 oz. penne

(1) 10.5 oz. can chicken broth, or 1 envelope bouillon and 2 cups water>>>>>>>just water

½ lb. cooked ham – in ½ inch dice from the Deli in (2) ¼ lbs. slices OR Turley Ham or Smoked Turkey>>>>>4 hot dogs sliced in 6 pieces each

(1) 10oz. box frozen peas

1 Tbs. butter>>>>>>> 1 Tbs. oil

1 cup heavy cream – light can be used>>>>>>equal amount of skim or 1% milk—DO NOT use whole milk

Grated Parmesan
Instructions are the same with the changed ingredients

Cook the Tortellini in the broth- -8 min. for the dried, 5 min for the fresh. Meanwhile, heat the ham and peas with the butter, over medium heat in the skillet. Drain the Tortellini and add them to the skillet along with the cream. Continue cooking over low heat, gently stirring until the pasta absorbs all the cream. Serve at once, lightly sprinkled with the Parmesan.

*Stuffed Bell Peppers with Mustard Sauce: Serves 4
1lb. pkg. Hot Dogs – any type

4 green bell peppers*

1 small onion diced

4 Tbs. butter

4Tbs flour

2 cups milk

2 Tbs. Dijon or Spicy Brown mustard

2 tsp India Relish – optional

Microwave onion in 1 tsp water 1min. Cut Peppers in half lengthwise, carefully cutting

around the stem, and seed. In blender, processor or chopper, mince hot dogs to a course

grind. Add onions and relish, if using. Stuff the pepper halves, and place them in an oven

proof dish that holds about ¼ inch of water. Bake in a preheated 350 degree oven for

about 30 min or until meat begins to brown on top and peppers slightly wilt. They should

still be slightly crisp.

Meanwhile, make a white sauce. Melt the butter until it foams, mix in the flour to a

smooth paste, quickly stir in the milk, and keep stirring over medium heat, until a smooth

sauce forms and thickens. Add the mustard, perhaps more than quoted, if you want a

spicier sauce. Plate the peppers, pour the sauce over and serve.

SAUSAGE: As I stated above, for those with dietary restrictions, there are many sausage options on the market. It’s also easy to make either bulk breakfast or Italian from ground turkey or chicken as used in the first recipe below. Link sausage is a commercial product, but an affordable exception are Brown and Serve Sausages. I use them in the second and third recipes below, one, a traditional Italian dish. For more sausage recipes see Fun Family Dinners Sept. 7,2023.

*My Spaghetti: Serves 4- Sauce freezes very well, so make extra to have on hand-reheat in microwave
1 lb. ground sausage-or a ½ lb. sausage mixed with
½ lb. ground beef or ground turkey>>>>>>>>>>>>>>>>>>met can be reduced to ½ lb.
(1) 28 oz. can crushed tomatoes

2 Tbs. oil

2 small carrots peeled and sliced thin (1/8 inch)>>>>>>about 6-8 baby carrots

(1) 1 oz. pkg. raisins

2 tsp garlic powder – or to taste

1 Tbs. dried oregano-or to taste

1 Tsp. dried basil-or to taste

1 tsp pepper and salt to taste
¼ tsp. crushed red pepper, or to taste-optional

1 lb. spaghetti or angel hair pasta.

Grated Parmesan

In a large stockpot, over medium heat, brown the meat, when all pink in gone, drain fat if necessary and add all the other ingredients, but the pasta, Simmer about 40 min. until the sauce reduces a bit and the carrots are very tender. Cook the pasta in a separate pot just to al dente. Drain and put in the pot with the sauce, toss briefly, THEN turn the contents out into a serving bowl. Pass the Parmesan.

*Bill’s Sausage and Cabbage: Serves 4

4-6 links Italian sausage @ 2lbs sweet or hot.>>>>>>2 boxes Original Brown and Serve Sausages

1 large head cabbage

1 Tbs. dried tarragon

½ cup white wine or broth= ½ envelope beef bouillon granules + ½ cup water

4 large halved or 8 small all purpose or redskin potatoes- peeled and parboiled

2 tsp garlic powder

Pierce sausage links with a fork. Brown in skillet over medium heat. Allow the potatoes to brown along with the meat Add small amounts of water if the food begins to stick. Cut the cabbage in 1 inch chunks. When the potatoes are brown, add the cabbage, wine, tarragon and garlic to the skillet. Cover and simmer about 8 – 10 min. or until the cabbage is crisp-tender. Serve very hot.

*Tuscan Cauliflower with Sausage: Serves4

2 heads cauliflower

1 to ½ lbs. Italian sausage – -4 to 6 links according to appetites .Sweet or hot optional.

2 Tbs. oil + 2 Tbs. more if needed

(1) 14 oz. can diced tomatoes with juice

3 oz. tomato paste – optional

1 tsp. garlic powder

¼ tsp. salt or to taste

Remove the outer leaves of the cauliflowers, and rinse the heads, drying them well.

Separate the cauliflowers into large pieces. It’s O.K. to use a knife and include the upper part of the core, just make sure most of the pieces are at least an inch or they will break as they cook, and become mushy. Pierce the sausages several times with a fork, and microwave them to remove the excess grease, on high for 2 min, pausing between.. When cool enough, slice each in 6 segments. Turn the burner on to medium, pour enough water in the pot to just cover the bottom, and add the sausages. Let them cook in their own juices, adding bits of water if they begin to stick or burn, until nicely brown @ 6 min. Remove to a plate. Add 1 Tbs. oil to the pot and sauté the cauliflower turning often until the pieces begin to brown, working in batches if necessary and adding more oil as needed Each batch should take about 10 min, so for an average skillet 2 batches = 20 min. total. When all the cauliflower is done, put the tomato paste and tomatoes in the pot and stir gently to combine and coat the cauliflower. Add the garlic and salt, again stirring to combine and then the sausage. Give a final stir to merge flavors, cover and cook on low about 6 min, until heated through and cauliflower is tender. Check seasoning again, and serve.

HAM: Hams are frequently on sale, not as reasonably as before, but still a comparative bargain. Ham steaks and Deli Ham, however, are now lower priced than ground beef and competitive with other ground meats. In casseroles, ham stretches, making it a current go-to. These recipes show how a little can go a long way.

*Glamorous Ham Casserole: Serves 4

2 cups cooked rice – suggest packaged pre-cooked product, Uncle Ben’s or Zataran’s

2 cups cooked ham in ½ inch dice. About ¾ lb. 3 thick slices from the Deli work fine.

2 eggs beaten

2 plum or small tomatoes in large dice

1/3 cup green bell pepper diced

¼ cup diced onion

1 ½ tsp Dijon or Spicy Brown mustard

1 ½ tsp Worcestershire sauce

½ cup cream sherry

½ cup light cream

½ cup bread crumbs

2 Tbs. melted butter

Paprika and parsley to garnish

The pre-cooked rice packets only take a couple of minutes in the microwave-if you are using leftover rice, or making your own, do not use the minute type.

Combine all ingredients, except last three, in a lightly greased 2 qt. casserole. Stir to mix well. Combine butter and bread crumbs, sprinkle over top. Decorate with parsley and paprika. Bake 350 degrees for 45 min or until nicely browned and bubbly.

*Ham Lasagna: Serves 4

8 oz. chopped ham

9 lasagna noodles

1 box frozen chopped spinach thawed and drained

(1) 4oz can mushroom stems and pieces drained

2 tsp minced jarred garlic

8oz creamed cottage cheese

8oz shredded Cheddar cheese or sharp cheese

4 1/2 Tbs. butter

4 1/2 Tbs. flour

2 1/2 cups milk

½ cup grated Parmesan cheese

8 oz. shredded Mozzarella cheese

In one bowl mix the spinach and cottage cheese together, in another the ham and mushrooms. Set aside. Cook the noodles as per directions, and keep moist. Make a cream sauce of the butter, flour and milk. (Melt the butter in a saucepan, when sizzling, remove from heat and stir in flour to make a smooth paste or roux. Quickly stir in milk, and return to medium heat, stirring constantly to avoid lumps. Cook until thickened, not allowing it to boil @ 3min.) Add the garlic. Lightly grease a casserole dish about 8”x10”

And smear a bit of the sauce in the bottom. Lay 3 noodles across the pan, cover with ½ the spinach mixture, then ½ the ham mixture, then ½ the cheddar cheese, then 1/3 of the sauce. Repeat once again ending with a layer of noodles. Top with the rest of the sauce, the mozzarella and Parmesan. Bake in a preheated 350 degree oven for 20 mins. then uncover and bake for 10 min more or until bubbling.

PORK: Americans don’t have a big choice of meats; veal and Lamb have all but disappeared, as have Cornish hens. I asked a market butcher about squabs and he didn’t know what I was talking about. Since the Meat Packers’ Union was dissolved, the same is true of cuts, especially the lesser ones such as brisket and 7-bone chuck. Even round roasts aren’t the counter regulars they were. If you Jan. 13, 2022want a prime piece at a reasonable price, it’s chicken or pork. Boneless pork loins are lean with no waste, tender, easy to cook, without the rare, medium or well problem and average a little over $1.00 per serving. Pork Boston or Picnic butts are even less, sometimes on sale at $0.99 per lb. However, they take more time in prepping and cooking. For more pork recipes go to: Jan. 12, 2017, Jan.28, 2021, Jan.13, 2922.

*Pork Loins with Apricot Glaze: Serves 4—A great company dish
(2) 1 lb. Pork Tenderloins – Commercially prepared in plastic sleeves*

(1) 12oz jar apricot preserves

¼ cup Balsamic vinegar

1Tbs Teriyaki sauce

3 tsp minced fresh ginger

2 tsp minced garlic

1 tsp. Tabasco sauce

Kosher salt

Ground pepper

1 tsp salt – divided

1 tsp pepper – divided

Remove wrappers from pork and pat dry. Rub each with ½ tsp salt and ½ tsp pepper. Heat oven to 350 deg., Melt jam in a small saucepan with vinegar, Teriyaki sauce, Tabasco, garlic and ginger. Brush meat This dish is equally as famous using veal cutlets, boneless chicken breasts or turkey cutlets.

*Pork Chops Normandy: Serves 4

4 slices of pork loin or boneless loin chops @ ¾ inch thick- well trimmed

4 Tbs. butter>>>>>>1 Tbs. oil

1 large onion sliced>>>>> delete

¼ tsp ground cloves>>>>>>>1/2 tsp. Pumpkin Pie Spice

2 large apples cored and quartered lengthwise>>>>>4 medium apples peeled cored, 2 center round slices taken from each, remainder in chunks

½ tsp sugar>>>>delete

1 cup apple juice

1 envelope chicken bouillon granules>>>>>>>>delete

1 cup heavy cream OR 1 cup ½ and ½ with 1 ½ tsp cornstarch dissolved in it.>>>>>>>>>delete

Melt the butter in an oven proof skillet over medium heat and brown the pork well on both sides. While the meat is browning, add the onions to the skillet and cook until softened. Preheat the oven to 350 degrees. * Arrange the onion around the pork, sprinkle with the cloves. Sprinkle one side of the apple slices with the sugar, and arrange them fan-like, sugar side down, on the meat 2 slices per slice or chop. Add the juice and bouillon to the pan, cover and bake 40 min. Remove meat with a spatula, careful not to ustcook.butcherbox.com/cumin-crusted-pork-butt/ disturb the fruit, to a plate to keep warm. Return the skillet with the juices to the stove over low heat, add the cream and simmer until thickened. If you want to avoid using heavy cream, substitute milk with cornstarch dissolved in it. Stir until sauce thickens. It may need a few minutes simmering to reduce. Pour over meat and serve at once.

Optional directions: Place meat in a pan; top each piece with an apple slice. Pour oil, apple juice over and scatter apple pieces around, sprinkle with spice mix. Bake at 350 deg. for 30-35 min. Serve hot.

Pork Butts are the source of country ribs. If you want to try butchering a butt, even making your own sausage go to: Jimmy Kerstein https://www.youtube.com/watch?v=D10lJYqjLB4 For more recipes click : https://www.dinnerwithjoy.com/2023/01/

Cumin and Orange Pork Butt: Serves 4-From:https://justcook.butcherbox.com/cumin-crusted-pork-butt/

3-4 lb. pork butt-cut in large chunks-fat trimmed

Dry Rub

2Tsp. cumin

2 Tsp. garlic powder

2 Tsp. kosher salt

1tsp black pepper
Braising Ingredients

1 medium onion julienned

1 orange sliced

1cup orange juice
Preheat oven to 300℉. Combine rub spices together and rub on pork butt. Place julienned onions, orange slices and orange juice in Dutch oven. Place pork butt on top and then put in oven uncovered. Baste pork after 30 minutes and braise for an additional 1½ hours. After 2 hours cover Dutch oven and braise for an additional 1 hour. Remove from oven and let rest covered for 20 minutes before slicing. For added flavor make a sauce with braising liquid. Simply remove the rind from the orange slices (they will easily peel away from the flesh after braising for 3 hours) and place them along with onions and liquid in a blender, puree for 2 minutes and adjust seasoning with salt and pepper.
NOTE: This freezes well and makes a quick dinner heated in the microwave.

Jan 11

3 Steps To Success Plus 100 Pages of Valuable Kitchen Information

DIET FOR THE FOOD DOLLAR

To paraphrase an old saying, if you can’t beat it, find a way to deal with it. That’s what How to Control Food Bills offers, a way to manage food costs. When I first opened my personal chef service Suddenly Supper, I realized I had to be able to offer unlimited recipes, quote reasonable prices, guarantee quality, buy retail and still meet my bottom line-not easy!

I needed an efficient system to reach my goals and after trial and error I devised a plan that worked for the business and proved to be equally efficient for my personal needs. I call my plan The Diet for the Food Dollar and to test it, I shared it with friends who’ve had equal success for several years now. It will work for you through the years ahead.

How to Control Food Bills is NOT about tweaking, clipping coupons, chasing sales or finding discount markets. This is a system, based on organized planning and informed shopping, which teaches how to cope with consistently rising food costs. The estimated price hike for the foreseeable future was for the past decade, at least 5%-7% annually.

Translated, that meant that in 10 yrs. your food expenses would be 50%-70% more. This was a significantly large chunk out of household income, making controlling spending increasingly important, but, unfortunately, in the past year food costs have far outstripped those projections, some items soaring up at least 30%. This trend is not expected to halt, much less revere itself and can affect our menu standards and nutritional wellbeing. See the footnote below for an explanation.

One important reason for this unexpected price hike is that over the past thirty years, the U.S. Government has ceded control of the nation’s food supply to ‘private interests’, actually international conglomerates. Whereas a government has to consider the welfare of its citizens, corporations are interested in profit. The international aspect means that the fluctuations of one nation’s economy won’t affect the overall pricing. A product can always be sold elsewhere. You may remember food prices went up 3 times in 2008. Anyone wondering how this situation came about, see below.*

The Diet for the Food Dollar plan offers a way to deal with the situation and it is quite easy; just 3 steps of behavioral management which experts claim can become habit in three weeks. For me it took less. With all the shopping I had to do, it proved to be a welcome time-saver. I’m including a summary of each step below. Of course the full versions are detailed, with advice, tips, incentives, and ways to personalize them to your specific needs and economy, but these ’Cliff Notes’ convey the general principles regardless of currency.

The book, How to Control Food Bills also has over 100 pages of charts, diagrams and graphs full of great information– not just pan sizes, times and temperatures with conversions, but a lot more. There’s buying information on all meats, poultry and seafood, locations of the different cuts and how to choose and use them, carving directions, descriptions of cheeses, oils and herbs a complete listing of ingredient substitutions and much, much more. These pages are a valuable kitchen tool in themselves.

It’s important today but going to be increasingly more so, to know where your food money is going and catch any ‘leaks’ or excesses. Organization is the best way to solve that problem. It’s also important, and more convenient to be an informed food shopper. Know what to buy, where to get it, how much and, here’s an often overlooked factor, when to buy an item. Stockpiling is expensive and wasteful but being able to gauge the market is a huge asset. The 3 steps of the plan, summarized below, teach how to control food expenses and deal with prices through organization and knowledge.

Veterans of the plan report that it repaid its $8.99 price well before the 3-week habit-forming deadline and really works long-term for them, as it will for you. So eliminate the stress, avoid register shock and make meal planning and food shopping permanently a walk in the park….

DIET FOR THE FOOD DOLLAR BASIC STEPS

1) Be Decisive:

Don’t hesitate, press “Go” As with any diet, the first step is to set a realistic, obtainable, initial goal. Once there, you may want to continue, but start by calculating how much your food budget can be slimmed down and still remain nutritious. Whether you do this by percentage, fraction or dollars and cents doesn’t matter, just get a firm concept. I prefer to figure by month because it provides an overview. A week may represent specialized buying, whereas a month probably represents purchases from every department in the supermarket, all of which usually fall into the “Grocery Shopping” category.

Then, do as you would with any diet; decide which areas are the target ones. The quick answer is snacks and desserts, and though they may contribute, and cutting down on them could help the food budget and have great side effects; they are not the whole answer. Take a look in your pantry, cabinets and refrigerator. Examine expiration dates. What sits on the shelf? What do you most frequently have to throw out? What was bought and never used? What is duplicated? What name brands can be automatically be replaced by generics?

The answers will show you the initial steps to changing your shopping habits. I had a neighbor who always complained about her “food” bills. It turned out she couldn’t resist sales on cleaning products. She could have sterilized a huge hotel with what she’d stockpiled! For me, it was a weakness for flavored seltzer water. The point is, as soon as I began to buy just what was needed and switched to the generic brand, my register total was less, and I felt a sense of accomplishment. It encouraged me.

2) Be Determined:

Once you have a goal in mind, and an idea of how to carve the path to get there, it’s going to take resolve to turn that path into a paved highway. There will be pitfalls along the way and to help you stay on the road, some “tools” may come in handy. One is reminding yourself of the above mentioned sense of satisfaction from realizing you got everything you need and spent less than you contemplated.

Another is cultivating a warning voice (my “Just say no!”) that stops you before you buy impulsively, and becomes as habitual as telling you to look both ways before crossing the street. Behaviorists say that a habit is formed in three weeks, and becomes ingrained in six months .So it isn’t that hard to do! Also, I find when I am tempted to buy something not on my list; it helps to continue my shopping. If that item is still on my mind when I’m ready to leave, I go back and look again. If I can fit it into my meal planning before its expiration date, or in the next two weeks, and its cost won’t make me feel guilty when I get home, I may buy it. If it’s a non-perishable, I make a note to find a use for it soon, and buy then. All this pondering alone is often enough to discourage the sale.

Which brings me to the best tool of all: The List. I always compile meticulous, detailed lists when planning and shopping for others, but my own approach to meal planning was whimsical. I headed for the market with the most alluring ads that week and let my senses take over. I operated on impulse, drawn to attractive produce, a special piece of meat, a new product, an ingredient I’d wanted to try. I outlined the week’s menus as I went and filled in the details with visits to other markets the following days. I over bought, under used and by the week’s end was suffering severe register shock. So I began to apply my professional approach to shopping to my personal life and started to menu plan.

More on the mechanics of doing this later, but once a weekly menu is set, it’s easy to list the ingredients, simplest done by categories—meat, dairy etc.–check them against your current supplies; eliminate the ones you have and Voilà! Your list is done. The extra time it takes to compile a list is equal to the reduced time spent in the market, but don’t allow yourself to linger there. Get in –Get out!

3) Be Disciplined:

In any diet this is the hardest step to follow because it requires ongoing effort, but the best paved road won’t get you into town if you keep taking scenic detours. You are decisive and determined; all that’s needed is willpower. Above all, stick to the list! It’s hard, and takes practice, to grow virtual blinders to temptation. A big incentive is to remind yourself of why you started the diet, and how satisfying it will be to reach your goal.

In addition to using the tools mentioned above, I find putting things in perspective helps. Unless it’s a special event, ask yourself if you’re going to remember what you ate on a day, or even in that week, two weeks later. (The answer to that question may turn you off menu planning altogether! It’s a big “No”.) I realized my impulsive buys to perk up a night’s meal made a bigger impression on the budget than the memory .BUT if I selected just one of those WOW buys, or maybe even two, if I could combine them, and they fit the budget, and prepared them in such a way as to create a special seeming dinner, my family appreciated it and I felt great! If living alone, it’s a way to treat yourself, or to entertain a friend.

Diversification and innovation also help, especially if the budget isn’t ‘splurge friendly’. When you feel the urge to tweak a week’s menus, explore new cuisines, or different ways to cook, using seasonings, or making sauces from ingredients you already have, or ones that you can inexpensively add that will serve you well in the future. Concentrating on a recipe stops the gaze from wandering over the market shelves too.

I’ve heard it said that anything can be accomplished with the right plan. Well, if you want to have control over food expenses, avoid stress and eliminate register shock forever, The Diet for the Food Dollar Plan is for you! Find it here on this site’s books/products page or on Kindle.

*The story is simple . When a very efficient exfoliant was developed during the Vietnam era, its commercial value was apparent but crops had to be created which were impervious. Prior to that time agricultural experimentation in the U.S. had been done in colleges and universities under federal grants, which made any results government property. However, private labs became involved in this project, with greater funding and developed a ‘super’ soy bean seed.

In the early ‘80s history was made when the first U.S. patent for a living organism was issued, not for the seed, but for the process which created it. After that, the process could be freely applied to other plants, corn, wheat etc. Naturally, Monsanto Corp. the holder of the patent, controlled the seed and consequently controlled the price of the crop.

Now this process, in some form, has been applied to the seeds of most produce plants making them GMOs. Included is fodder for our livestock which takes the axiom from above one step further. The one who controls the feed crops controls the husbandry industry and the prices on meat and dairy.

If you have any doubts about the global scope of the situation, the next time you’re in a supermarket, take note of the origins especially of the produce and seafood items, fresh, frozen and canned. You’ll understand why it can‘t or won’t be altered for many years, if ever.

Update: In April 2018, Monsanto was sold to Bayer, a German corporation, which now, effectively, controls the U.S. food supply. One example is the recent rise in potato prices. Apparently profitable markets have been opened in several African countries.

Jan 4

DIY New Year Cleanse

January 1^st is different from other holidays. It’s observed inter nationally and multi-culturally as marking a New Year. As with other New Year’s observances, it’s welcomed with celebration, but the main celebrating is the night before, which makes it not only a two day holiday but also a two year one. Unlike other major holidays, it’s not centered on family gatherings, but rather on the company of friends, which can change from year to year, and therefore for most of us it “gathers no moss’ or rather traditions. The day itself is usually spent as one of relaxation. People gear themselves for the coming year and in Northern climates for the brunt of the winter ahead.

Many, including me, use the day to start recovering from a long, food filled holiday season. My neighbor remarked that between the office, clients, friends and family she had eaten so much that she expected bubbles to flow out when she opened her mouth. It’s no wonder the most New Year’s resolutions are to diet!

However, before filling your fridge with foods dictated by the latest dieting fad, give a thought to spending a week or so on a cleanse to lose the bloated feeling at least. I don’t mean checking into a spa or investing in a strict OTC program. I’m talking about basing your meals on lean protein, especially fish and foods with high complex carbohydrate value, loaded with fiber. Lucky for us, many of these foods are winter root vegetables, carrots, beets, turnips, squash, sweet potatoes, and also broccoli,

cauliflower, kale, Brussels sprouts, cabbage because of their high fiber content.

In my book “How to Understand Carbohydrates” I explain that while protein builds muscle, carbohydrates provide energy and fiber is responsible for keeping the body functioning smoothly. There are two types of carbohydrates; simple and complex.

Simple carbs are sugars and are quite direct in their function. They are quickly absorbed into the bloodstream and give us a boost, temporarily, but because they are so rapidly absorbed, the effect doesn’t last long and the excess is banked in the body.

Complex carbohydrates are found in potatoes, pasta, rice, bread and in smaller amounts in fruits and vegetables. These are digested into simpler sugars which the body then converts into glucose, our cells’ main source of energy. Glucose is absorbed slowly and it enters the bloodstream at a constant rate to fuel our every action. What the body can’t use at the time, it creates cells to store the excess—you guessed it! FAT CELLS! This is how carbs got the bad rep. If we eat more than we need, our body doesn’t get rid of the surplus, and banks it in new cells we recognize as fat.

The purpose of a cleanse is to focus on eating the high carb, high fiber vegetables, to give us enough energy, satisfy our hunger and still provide the fiber needed to flush out our system—to cleanse it. Starchier carbohydrates such as bread and pasta can‘t do this because they don’t contain enough fiber. In fact, considering the starring roles that they play in various forms in holiday fare, it’s a safe bet that they are partially responsible for the bloated sensation we often experience and are best avoided, instead, serve a second vegetable to fill out a menu.

The concept of cleansing isn’t new. Most religions advocate at least one a year, calling them “Fasts”. What is new is the attention given to turning the experience into a gourmet adventure though using condiments, herbs, spices, nuts and seeds for taste rather than sauces and rich ingredients such as butter, mayonnaise and gobs of melted cheese. Bon Appetit Magazine’s January 2015 issue has an article on a cleanse, as well as a section on eating healthy which I an excellent source for learning more about planning a cleanse.

After a few days your body should be clear enough to give you an accurate reading of how much weight you need to lose, if really any and the type of diet that will best serve you. Perhaps, you will have lost some pounds and decide to continue with this plan rather than switch. I have often done this successfully. The important thing is that you will feel better and your body will be ready for whichever step you opt for next.

I’m passing on some recipes and tips that work for me. If you want more, explore my blog through the Home Page panorama or click the Archive button. Optionally, consider my book Dinners With Joy which contains 3 months of dinner menus with weekly shopping lists. After a lifetime in a family concerned with heart health and diabetes, my recipes pass both dietary requirements.

DIY SNACKS

Nutritionists recommend a piece of fruit, most commonly an apple. But, surprisingly, a potato of equal size, say 5 oz., is more filling, has fewer calories and carbs and more fiber. I pierce the skin, microwave it 3-4 min., split it open, lightly rub butter or margarine over the surface and broil it until golden.

Kale Chips: Trim the leafy part away from the heavy stems of 1lb. kale and cut cross wise into 2” slices. (Save stems for another use) Wash leaves well and spin dry or spread on towels. Toss in a bowl with 2 tsp. oil (or spray with oil) ¾ tsp. salt, ¼ tsp. cayenne pepper or garlic powder—both optional. Bake on a parchment lined pan in a preheated 325 deg. oven 15min. until crisp but not brown. Serve soon.

Coconut Chips: Many stores carry wedges of coconut meat. Otherwise be sure you know how to extract the meat before starting this recipe. Using a potato peeler, slice strips of meat and place them on parchment paper in a pan. Sprinkle lightly with salt and bake as for kale just until edges turn golden. Cool completely and store air-tight but be careful they’re delicate.

VEGETABLES:

It pays to be sensible in view of the price of produce now. Remember frozen vegetables and fruits have the same nutritional value as fresh. Canned sweet potatoes and beets, especially the whole ones, can be prepared in all the ways fresh can. If the nuts and seeds mentioned in a recipe serve as garnishes used to make the texture of a dish interesting, they may be interchangeable with other less expensive varieties or be sold cheaper in other markets.

Roasted vegetables are a favorite. They’re simple to do, taste great and the flavor can be changed with the choice of seasoning or herb used. They easily replace sauced dishes. The cooking time and temperature varies with the choice of vegetable, but the process is the same. Simply toss or spray with a little oil, toss or sprinkle with the seasoning of choice and bake on a foil-covered baking sheet until done. Usually I like to drizzle a bit of Balsamic vinegar over them about half-way through, especially beets and pearl onions.

Roasted fruits are another great flavor enhancer. I’ve long loved peaches with poultry, but lately have become addicted to slices of citrus fruits with fish and salads. Like vegetables, the cooking time can vary with the texture of the fruit, but generally they are roasted at 400 deg. for about 15 min. just until their natural sugar begins to caramelize and they, too, replace sauces.

Cauliflower Confetti: This can be done with frozen as well as fresh. Just be sure the cauliflower is firm enough to chop. If fresh, separate into florets. Blanch briefly until crisp-tender. Pulse to the size of small peas or optionally, rice. Season with lemon pepper or bouillon granules and set aside. Use as you would for rice, pasta or mashed potatoes, as a bedding or a side. If needed, reheat in microwave 30 sec. Serves 2-3

Spinach Tart: (1) 10oz box, chopped spinach. Drain, put in a greased pie plate or shallow casserole. Mix with 1 raw egg and 1 packet chicken or beef flavored bouillon granules. Top with a sprinkle of nutmeg, and bake along with meat .for 20 min at 350 degrees or microwave for 1 min. serves 3-4

ENTREES:

Fusian Tilapia-Serves 4

4 large Tilapia fillets

Tbs. garlic powder

1 Tbs. powdered ginger

1 Tbs. butter

1 Tbs. oil

2 Tbs3 bunches scallions – also called green onions- trimmed of roots and course green stems

1. Soy Sauce

2 Tbs. Teriyaki sauce
¼ cup Cream Sherry

(1) 2lb. 4 oz. can sweet potatoes-or equal amount of squash including pumpkin

Salt and pepper.

Mash the sweet potatoes or squash

Cut white and light green parts of scallions on and angle in 1 ¼ inch pieces. Set aside.

In non-stick pan, melt 1 Tbs. butter and 1 Tbs. oil over medium heat, and gently sauté Tilapia, until it becomes white. You may need to do this in batches. Remove to a plate. Add the garlic and ginger to the pan and stir quickly to avoid clumping. Add the Soy and Teriyaki Sauces, Sherry and scallion pieces. Stir for 30 sec. reduce the heat to medium low. Return the fish to the pan and simmer until heated through, about 2 min. Apportion the potatoes on the plates, in the center of each. Serve the fish decoratively leaning slightly against the potatoes. Spoon the scallions and sauce over the fish.

Mediterranean Fillet – Serves 4

This has become a catch all name for a classic way to prepare any firm skinless fish fillet.

4boneless, skinless fillets of a firm fish fillet-my favorites are tilapia and salmon

(2)10 oz. pkg. frozen chopped spinach-

(1) 27 oz. ca diced tomatoes-most of juice thawed and draine

½ tsp. lemon pepper

4 tsp. oil

Optional side-brown rice

Place fillets on a foil lined baking sheet. Top with 1 tsp. oil and dash of lemon pepper. Bake or broil until fish is opaque and flakes according to directions for type of fish. Divide spinach among 4 plates, and top with equal amounts of tomatoes. Microwave plates for 2 min. on high before topping each with a cooked filet. Serve at once.

Mustard Chicken

4 chicken breast or thighs

4 Tbs. Dijon or Spicy Brown mustard

2 tsp. garlic powder

1 envelope chicken bouillon

2 cups water – estimate

Salt for brining

Rinse and clean chicken well. Place in enough water to cover and add 2 Tbs. salt to make brine and soak for at least 15min. Rinse well. Lift skin from meat with a rounded utensil like a butter knife, and fill each pocket with 1 Tbs. mustard. Place chicken pieces in an ovenproof pan, just large enough to hold them easily, and pour over enough water to fill 1 – 1½ inches in the pan. Sprinkle the envelope of bouillon on the water, and ½ tsp. of garlic powder on each of the pieces. Bake in a 350 degree oven for 1 hr., but can be done at 375 degrees for 45min. Serve with pan juices on the side. Add water if necessary to maintain water level in pan.

Chicken in Lemon Wine Sauce: Serves 4

4 boneless, skinless chicken breasts

¼ cup flour

2 Tbs. cooking oil – -canola

2 Tbs. butter

1 small onion diced

2 cloves garlic sliced

1 lemon – zested and juiced

1/3 cup white wine – – recommend dry vermouth

¾ cup water

1/2 envelope chicken bouillon granules

½ cup chopped fresh parsley – – or 2 Tbs. dried

2 tsp garlic powder

Lightly dredge meat in flour sgae off excess. Place 1 Tbs. oil in a skillet over medium heat and begin to cook chicken, add 2 Tbs. butter, and brown chicken in both sides – @ 6 min. total. Remove chicken to a

plate. Add 1Tbs. oil to pan and sauté onion until soft @ 2 min., Add sliced garlic and sauté 1 min, more. Add wine, and deglaze pan by scraping all the browned bits from the surface with a wooden spoon. Add water, bouillon powder, 1 Tbs. lemon juice, and return chicken to pan. Reduce heat and cook, uncovered, over medium- low about 8-10 min. until chicken is done and sauce thickens.
Meanwhile, make what the Italians call “Gremalata” by mixing the parsley, garlic powder and lemon zest in a small bowl.
Plate the chicken pieces individually with sauce. Top each with a small portion of gremalata, and pass the rest.

New New England Boiled Dinner:Serves 4
(2) ham steaks or 4 slices leftover ham roast (about 1 lb.)
(2) 1 lb. pkg. frozen French cut green beans
(2) 14 oz. cans small whole potatoes –drained
(1) 14 oz. can beef consommé Or 1 envelopes beef bouillon granules
(1) 14 oz. can chicken broth Or 1 envelope chicken bouillon granules
Water
2 Tbs. butter
Snip the edges of the ham to prevent curling and in a deep pot, lightly brown it in 1Tbs.butter; remove and repeat with potatoes, remove. Layer beans, potatoes and ham in the same pot; add flavoring ingredients and enough water to almost cover. Bring to a boil, reduce heat, cover nd simmer untilbeans are done-about 20 min. Check bean bags for timing directions.

Pork Chops Rosemary: Serves 4
4 loin pork chops at least ½ inch thick

2 Tbs. oil

3 tsp. FRESHLY ground pepper

3 Tbs. chopped fresh Rosemary plus four sprigs

Kosher salt to finish

Mix oil, rosemary and pepper in wide bowl. Dip the chops in, one at a time, pressing as much of the herb mixture into their surfaces as possible. Put the chops flat in a plastic bag, and spoon over them the rest of the oil and herbs in the bowl. Marinate overnight, or if planning to use later in the week, use the trick of freezing, then thawing in the marinade. Simply place them, frozen, in the bottom of the refrigerator the night before you plan to use them. If they are still a bit frozen the next afternoon, give them an hour or so at room temperature.Preheat broiler or grill. Again, press as many of the herbs into the meat as

much as possible before placing them in the pan or on the grill. Brown both sides of the chops well, turning once. Use half the marinade to baste them as you start, and the rest as the chops are turned. When browned, move chops to side of grill, or turn oven to 375 degrees, and continue to cook until pork is done,@ 8 min. Test by making a small slit in one of the chops, or by using a thermometer. Sprinkle lightly with Kosher salt and serve garnished with a sprig of rosemary.

Italian Braciuolini: Serves 4

8 slices beef braciuolini or sandwich steaks – @ 1 lb.

4 plum tomatoes – skinned, seeded, julienne

2 large ribs celery in thin diagonal slices

1 green bell pepper julienne

1 large onion thinly sliced lengthwise

2 tsp. dried basil

2 tsp dried oregano

2 tsp garlic powder

½ tsp. lemon pepper

4 oz. fresh sliced mushrooms

1 can Madrilène—usually sold to be jellied—a form of consume

2 Tbs. butter – divided

½ cup white wine

2 tsp. Worcestershire sauce

1 tsp mustard

Lay the slices of meat on a board, and divide the vegetables except mushrooms, equally between them, placing them in a pile parallel the long side of the braciole or steaks. Sprinkle the herbs and seasonings evenly over all. Fold the shorter sides over the filling, and roll the longer sides around it. Secure the seams with toothpicks. Preheat broiler. Melt 1 Tbs. butter in the ovenproof pan, carefully roll the topside of each braciuolini in the butter, then rest it seam side down in the pan. This will be a close fit toward the end, so temporarily move one out to make room for another, if need be, but make sure all have a coating of butter. Broil until nicely brown, @ 3-5 min. Turn the oven to 350 degrees, add madrilène, cover and bake for 30 min. When meat is almost done, melt the other 1 Tbs. butter in the skillet, and brown mushrooms, deglaze pan with wine, stir in Worcestershire sauce and mustard until well incorporated. Remove pan from oven, plate braciuolini, stir skillet contents into pan drippings and mix well. Pour over meat.

Beef Kabobs: Serves 4
2 lbs. Top round London broil * 20 cherry tomatoes

2 Tbs. red wine vinegar 2 large green bell peppers

1/3 cup oil 2 large onions

1 Tbs. Worcestershire Sauce 25 button mushroom caps

2 tsp dried thyme – divided

2 tsp. dried oregano – divided 1 box long grain and wild rice mix

1 tsp paprika – divided

2 tsp dried rosemary – divided 5 skewers 12” long**

2 tsp garlic powder – divided

2 tsp dry mustard powder – divided

Trim any fat off the meat. Place in an oblong glass dish, pour on the vinegar, oil and Worcestershire Sauce. Sprinkle half the given quantity of each of the herbs over it.
Allow to marinate for 2 hours, turn it over and sprinkle the rest of the herbs on the other side .Keep turning the meat every few hours for about 6 hours, or overnight. This is to give both sides of the meat equal time in the marinade. When ready to cook, cut meat into 25 large pieces. Reserve marinade.
Cut the peppers into 20 large pieces, and cut each onion in 8ths, then separate those pieces to make a total of 20 segments. Wash the mushrooms, saving the caps and slicing the stems. Thread 5 skewers, alternating meat and vegetables, starting and ending with meat. I find the vegetables hold better during cooking if the natural curved shape of the pepper and onion pieces is used to form parentheses enclosing the tomato and mushroom caps. Use a mushroom cap as a “ stopper ‘ on the end of each skewer. Grill as per your usual routine but don’t overcook . If broiling, I like to do it on a lower shelf, for 8-10 min. That way the vegetables have a chance to cook through without burned skins. Do not cook kabobs until rice is ready.

Cook the rice according to package directions, substituting the marinade for an equal amount of the water required, and adding the sliced mushroom stems. Hold on warm while meat cooks.**Calculated for 5 skewers but 4 servings, the excess to be shared. Alternatively, if children are included in the meal, load your calculation of their portion of meat on separate skewers and then load other skewers with prepped potatoes, carrots, corn cobs and vegetables of choice. Cook together.
*Round steak and chuck can also be used, but need to marinate 8 hr. or overnight to tenderize.

Dec 21

EASY GIFTING WITH DIGITAL BOOKS

Why Digital Books as Gifts ?

The best thing about digital gifts is the ease of giving-no wrapping, no shipping, no waiting-a couple of clicks and done. They’re also the ideal solution for being remiss, or caught off-guard, or as last minute inspirations leaving no one the wiser. Ever been in a situation when you realize you should have a gift handy- A hosting one perhaps or an unexpected gift you should reciprocate, or be up to the line for an occasion?

Once, I stopped to check on a friend coping with a grandchild recovering from an ear infection. He was a 7 year old boy, no longer sick and very bored. Figuring a Lilly book was worth a try, I sent Making a Cake for Molly to my friend’s email. It kept him occupied for hours and he loved the dessert.

Digital books are truly the gift that keeps giving, because they don’t wear out, but stay forever new. Below are several of my contributions, two of which are available as collections and as separate books. Find them and more books and products at dinnerwithjoy.com. The books described here are also available on Kindle and Dinners With Joy is in printed version on Amazon. However, there are no extra fees when buying directly from y website.

LILLY LIKES TO COOK (SERIES)
My motives in writing the Lilly Likes to Cook series of books were first, my desire to help those coping with kids suffering from ‘the bored blaas’ due to weather, minor illnesses, or empty schedules. Second, I wanted to share what I have found to be an excellent method of getting children to bond both with each other and with adults. Third, I hoped to ease things by offering a selection of tested recipes suitable for the purpose. Learn more detail in my post of July 25, 2019.

I’ve put the recipes into loosely woven story lines which give the books continuity as well as illustrating possible presentations or functions for the finished dishes, so the selection of recipe can fit the situation. They also break down the preparation tasks giving detailed directions, according to age and experience, without being too obvious. The books are digital, available on Kindle and this web site for far less than a cup of coffee. (Book 1 is free onsite-Prices are slightly higher on Kindle)

Lilly is a girl of 8, living with her parents, sister 13 and brother 10. I choose age 8 because 3^rd grade is a break-out time. Schools introduce changing classrooms per subject and seasonal sports with regular teams. Social organizations like Scouts and 4-H are encouraged and hobbies are explored to discover special interests or talents.

I usually include Lilly’s sister in her undertakings which widens the age appeal. Her brother, though disinterested himself, has a best friend who is, which introduces a unisex attraction. Lilly develops cooking onto a hobby for the sake of creating a series and because that’s where my experience lies but the books are sold separately and the recipes can be selected according to specific need. They’re also sold in groups of 3, for kids who show an interest or adults who may need them more often.

Lilly first becomes interested in cooking watching her mother transform a cake disaster into a different, beautiful dessert. The creativity and the appearance intrigue her and she wants to make other pretty, tasty things. Then, gradually, she learns the dishes she cooks can serve other uses than filling her spare time. The things she makes can be used for gifts, rewards, fund raisers and more and the process can be shared with others forming friendships, helping out and simply brightening someone’s day. In short, a creative activity, whether it’s a time- filler or becomes a hobby, can teach a lot of life’s lessons.

Resume of the Lilly Likes to Cook books, recipes and utensils needed:

All quantities are in easily divided or multiplied amounts, including the meatball and sauce recipes which are stated as needed for a large event.

Book 1) Making a Cake for Molly:

Lilly’s sister helps her make a cake for her doll’s birthday but it’s a disaster. Mother transforms the flop into a dessert which becomes a family ‘company’ favorite. Molded ice cream cake–Spoons only. Free on site.

Book 2) Cookies for an Uncle Overseas:

Lilly makes cookies as a treat for an uncle in the military. Chocolate-Coconut Macaroons— Spoons, can opener, brief microwaving and baking $1.99

Book 3) Lilly Makes Meringues:

Lilly helps her sister make meringues from their mother’s recipe as an assignment for geography. Spoons, beaters, baking $1.99

Book 4) The Meatball Booth:

Mother is in charge of the booth at the School Fair and needs all the help she can get to prepare the meatballs. To Lilly’s surprise friend of her brother’s offers to help. Knives, spoons, processer and baking $1.99

Book 5) The Luncheon:

Lilly’s mother is busy at work, so Lilly offers to have luncheon ready, with her sister’s help, when their grandmother arrives. Tuscan Tuna-Bean Salad–Can opener and spoons $1.99

Book 6) Dinner for Two:

Lilly’s sister wants permission to begin babysitting. The girls are thrilled when their parents agree to allow them to make dinner and stay alone for an evening. Hot Dog Potato-Vegetable Hot Pot–Spoons, optional knife, baking $1.99

Book 7) Kabobs Are Fun and Easy:

Lilly’s parents are throwing a big cook-out for visiting relatives and everyone pitches in to help prepare Shrimp and Beef Vegetable Kabobs for the grill. Knives, skewers $2.99

Book 8) Girl Scouts Get a Zebra Cake:

Lilly makes a cake ahead, as a reward for her troop members after a day working on crafts to sell at the Town Fair for Charity. Craft directions included. Cake-butter knives; Craft-scissors, pins, rulers and chalk $3.99

Book 9)* Brian’s Birthday:

Lilly helps prepare her brother’s birthday dinner for Brian and his soccer team mates. Slow cooker pulled pork heros plus a variation on the recipe in Book 1.-Spoons, forks, knife,
* To be available soon

FOOD FACTS FOR MILLENNIALS

For the graduate, newlywed or anyone opening a new page and setting up housekeeping, organizing the kitchen and food supply can be a problem with a major time impact on a busy schedule. Supermarkets can be a scary places, wondering what to choose, how to use it, how much to buy, which brand is the right one for you and the prospect of ‘register shock’ or worse budget deficit looming over your head. This book helps calculate needs before starting to market, and goes with you on your cell to answer your questions while shopping. It makes food preparation in general, easier and fun for both newbies and old hands. Learn more details in my post of May 6. 2021.

This book is comprised of 6 books all available separately on the site’s Bookshelf and Kindle. I decided they would be more convenient for quick reference gathered in one volume naming it Food Facts for Millennials, because they are the ones now starting out on their own and true ‘foodies’. However, the book is a handy reference guide even for us old hands in the kitchen, who need to check facts now and then. It’s even available in mobi, so you can take it to market with you on your phone.

Here is a list of the six digital books, with a summary of the contents of each and prices as listed on this blog and kindle.

1) BAKING BASICS AND OPTIONS

Have you ever been confronted by a baking recipe and wondered which product to choose? Ever needed to cook for people with allergies to gluten, wheat, eggs or perhaps are diabetic or have another medical condition? Maybe you wanted to bake something to please a guest from another culture, or just felt like trying a recipe from another cuisine. This book answers any questions about regular ingredients used in baking, helps you understand unfamiliar ones and choose the right options if necessary. It also offers various uses for different ingredients and suggests ways to use the remainder of any exotic ones you may buy for a special purpose before expiration. ($2.99)

2) THE POULTRY PLACE

This book discusses modern changes in breeding methods; why we’re assured of tender birds and the “stewing” chicken and capon are obsolete. It explains the differences in terms between generic, brand-name birds as found in the supermarket, free-range and organically raised. There is complete information ion Salmonella and how to avoid it. This advice extends to a section on the safe handling and use of eggs, and another section on reasons to clean and brine all poultry. There are detailed instructions on preparing all types of birds for cooking. Listed are descriptions of all domestic fowl and the most universal of game birds, along with several recipes for each. Also included are time and temperature charts for general knowledge and detailed instructions for carving and serving each type of bird. Nothing is left to chance. ($3.99)

3) SAVVY SAUCES and GRAVIES

This book is a “Cliff Notes” on sauces and gravies. It starts by defining the differences between the two and goes on to explain the various ways to thicken them for serving, examining the different ingredients that can be used and giving recipes and directions to do so . It describes the different types of gravy and gives directions on how to make each from scratch as well as shortcuts. Outlined are ALL the different types of sauces and their uses from salads to meats to desserts and gives step-by-step advice on how to make and use each. Special attention is given to the 5 Classic French “Mother” sauces—the ones found on menus not in packages. Each is described in detail and instructions given for making and using them, as well as for the many varied second and third generation sauces they inspire.

As the way sauces evolve is explained, it becomes clear they can be adapted to fit dietary requirements, be they medical, religious or cosmetic. This leads to explaining how simple it is to create shortcuts for the inexperienced or rushed as well as how easy it is to individualize them. Recipes illustrating the different types and applications of sauces are included along the way and tips to DIY sauces at will. ($3.99)

4) HOW TO CONTROL CARBOHYDRATES – SO THEY DON’T GO TO WAIST

Take the “Black Hat” off carbohydrates and learn how to use them to your advantage. In this book you will learn the difference between simple and complex carbohydrates, how each works and why complex ones are so important to a healthy diet. You will see that it’s virtually impossible to cut carbs out of your diet completely, because they exist to some degree in almost all foods. The trick in avoiding the damage they can do to your waistline is in knowing which ones, and how many you need daily. The major source groups are explained in detail and broken down into types as are the “hidden” groups so often overlooked. It’s important to know which is which and how to combine them to your advantage. For example, a baked potato with sour cream constitutes a balanced meal, do you know why? There are cooking tips and some suggestions for uses and recipes included as well. ($2.99) For more details see the posting for Feb.11, 2021

5) ALL ABOUT SEAFOOD

As seafood becomes increasingly valued as a healthy food source, and thanks to the growth of aqua farming and improved transport, ever more varieties are available to and being consumed by an increasing number of people. Questions naturally arise concerning the buying, prepping, storing and cooking of the different types of seafood and actually as to the types and classifications of the items themselves. This book addresses many of those questions by explaining the general rules for safe handling fish and other forms of seafood; cleaning, skinning, shelling or shucking; proper storage until cooking. There are definitions of each classification of seafood in general and descriptions of the members of each category and specifically of the species within each one listed. There are guidelines as to proportions to buy and suggestions as to substitutions within species. Included is also a section on the serving of canned fish. ($2.99) For more details about this book see the posting for August 12, 2021.

6) THE MEAT STOP

Years ago the family neighborhood butcher knew the customers’ preferences and often anticipated their needs. Now we’re on our own and have to be a lot better informed as to what we’re buying in every way. Anyone who has peered into the supermarket meat counters realize there are decisions to be made over and above which meat to choose. We have to know the cut or cuts to use for the dishes we plan, how to pick the right one and which is the best buy. We need to judge color, grain, fat dispersion, often bone mass and general appearance. Moreover, we have to know what to substitute if we can’t find what we want. For this we have to know how to prepare and cook different cuts, even different meats. This book contains charts on beef, pork, lamb and veal advising which cuts are more tender, which are tougher, which are fattier and why. Then there are additional charts telling how to cook, carve and serve them. The book is a great guide to learning about meats and a great kitchen aid. ($3.99)

FOOD FACTS FOR MILLENNIALS – The collection ($ 17.94) in both epub and mobi.

CAN I help?
Most people now understand cooking can be interesting, challenging and fun with terrific rewards and that having a few kitchen skills and basic recipes is a survival necessity. However, cooking together is a great bonding tool between two or more people, not to mention the ability to enjoy any cuisine you wish when you wish. So if you’re heading to the kitchen and hear the question: Can I help? Answer….YES!

These modified recipes were originally devised to ease stress for those who cook with children in the kitchen and to include safe work for little hands. Then the book proved to be able to do much more. It’s a good guide for the novice or the pinch-hitter, under stress to produce an adult-pleasing meal in a strange environment. It can act as a training manual to learn basic skills for anyone starting, or planning to start out on their own or illustrate ways to simplify your favorite recipes for easier access. Learn more detail about this book in my posting for June 3, 2021.

The recipes in Can I help? are divided into four groups, breakfast, lunch, dinner and dessert. The linked post mentioned above includes several recipes from each group to show how they can be both ‘company presentable’ and easy to make. With each category heading below I list menu items for the same reason.

Breakfast:

Include Eggs Parmesan, Yogurt with Bananas and Nuts, Eggs Florentine, Easy Home-Made Cinnamon Buns, Oven Pancake and Melon Boats

Lunch:

Some options are Strata Burgers, Tuna and Bean Salad, Turkey Mousse, Monte Cristo Sandwiches, Classic Quiche, and Gazpacho-Pasta Salad

Dinner:

Among the choices are: Chicken with Mustard and Honey, Double Punch Lasagna Roll-Ups, My Beef Kabobs, Chicken with Cherries, Pork (or Turkey) Loin with Apricot Glaze and Salad Nicoise. These recipes point out specific tasks for children.

Dessert:

This shows the variety. Some choices in the book are Fruit Pizza, Chocolate No-Cook Bars, Cherry Cobbler, Chocolate Raspberry Cake, Easy Berry Angle Cake, Dump Cake and Fruit Gelati.

Dinners With Joy

This Menu-Cookbook is truly unique and a welcome gift for a wide range of people. It is a tool, for busy people who like good food but have limited time to shop and cook by providing a ready answer for that nagging question at the end of a long day; “What’s for dinner?” and teaching by example how to avoid that stressful dilemma permanently. The basic difference with this cookbook is that it’s based on a professional chef’s approach to menu planning. Twelve weeks of healthy, balanced entrées, with side recipe suggestions, are arranged in three monthly groups. Learn more details about this book on my posting for Dec.22, 2020.

Each weekly menu listing is accompanied by cooking tips covering everything from specific directions to general information like freezing raw and cooked foods, a dessert recipe, and most importantly a detailed shopping list complete with pantry check. Used as learning tools the lists in the book illustrate how to effortless it can be to provision a week’s meals. One can simply pull up a week’s list, optionally cross off ingredients of a recipe they don’t want or substitute those of one they do, and head to, or call it in to the store or virtual shopper. Learning how to compile a weekly shopping list is the key to relieving the stress of meal planning.

Nutritional, restaurant quality recipes have been modified, including easily divisible and multiplied quantities, for advanced prep and quick cooking. Moreover, the introduction contains information on fats, carbohydrates, choosing and using poultry, meats and seafood as well as making gravies and sauces and their various uses from dips to desserts. This facilitates planning and shopping.

The weekly entrees themselves are varied; a poultry, a pork, a beef, a seafood, an ethnic dish, a casserole and a fun meal. They are presented in the same sequence only to simplify editing. They can be switched or replaced as desired and several notated recipes can be prepared ahead.

Also included are suitable suggestions for restricted diets where indicated, mainly for the pork, ham and shellfish recipes.

Dinners With Joy is available on this site’s Books/Products section, on Amazon in paperback and Kindle in digital form as well as our Etsy shop, Dinner With Joy, at its current price of $14.99.

Weekly Menu Sample

Month 1, Week 1
1.Chicken in Lemon Wine Sauce
Baked Sweet Potatoes
Sugar Snap Peas

2. Pork Tangier
Spinach Orange Salad

3. Steak in Red Wine
Broccoli Crowns
Broiled Irish Potatoes

4. Salmon in Lemon-Caper Sauce
Zucchini Medley
Roasted Baby Carrots

5. Glamorous Ham Casserole
Caesar Salad

6. Double-Punch Lasagna Roll-Ups
Italian Green Beans
Bread Sticks

7. Classic Fajitas

8. Dessert-Apple Rustica

A NOTE ABOUT THE SHOPPING LIST
1) This is a complete list of all the ingredients needed to make 4 servings of every entree and side on this week’s menu. The quantities are in even amounts for easy multiplication or division to fit your household requirements. The items are grouped by category.
2) If you want to delete a recipe and/or substitute another, simply remove the ingredients for that recipe and add the new ones-in proper quantity. The list is still your tool.
3) The Pantry Check items are considered basic kitchen supplies, stored in amounts intended for multiple uses. The quantities needed each week are given in the recipes. Make note of them when checking the pantry to learn if an item needs to be restocked.
4) This list is a valuable time and money saving tool. Learn to use it and it will reward you well. An outline follows.
MONTH / WEEK
Cooking Tips
This weekly feature provides any directions needed to shop, prep and cook the week’s meals and helpful advice in stocking the pantry. Dessert ingredients are included.

MENU/RECIPES

PANTRY CHECK

MARKET SHOPPING LIST
GROCERIES

MEATS

PRODUCE

DAIRY

OPTIONAL SIDES

How to Control Food Bills
This book offers a way to manage food costs. As a personal chef service owner I had to offer unlimited recipes, quote reasonable prices, guarantee quality, buy retail and still meet my bottom line-not easy ! After trial and error I devised an efficient system that worked for the business and proved to be equally efficient for my personal needs. I call my plan The Diet for the Food Dollar and to test it, I shared it with friends who’ve had equal success for several years now. It will work for you through the years ahead.

This is NOT about clipping coupons, chasing sales or finding discount markets. This system is based on organized planning and informed shopping, and teaches how to cope with consistently rising food costs. The estimated price hike for the foreseeable future is at least 5%-7% annually. Without oversight your menu standards and nutritional wellbeing will suffer.

The reason for this expected price hike is that over the past thirty years, the U.S. Government has ceded control of the nation’s food supply to ‘private interests’, actually international conglomerates. Whereas a government has to consider the welfare of its citizens, corporations are interested in profit. The international aspect means that the fluctuations of one nation’s economy won’t affect pricing. A product

can always be sold elsewhere. Anyone wondering how this situation came about, see the footnote on Jan.14, 2021. My plan is just 3 steps of behavioral management which experts claim can become habit in three weeks and proves a welcome time-saver. I summarize each step below conveying the general principles.

It’s important today but going to be increasingly more so, to know where your food money is going and catch any ‘leaks’ or excesses. Organization is the best way to solve that problem. It’s also important, and more convenient to be an informed food shopper. Know what to buy, where to get it, how much and, here’s an often overlooked factor, when to buy an item. Stockpiling is expensive and wasteful but being able to gauge the market is a huge asset. The 3 steps of the plan, summarized below, teach how to control food expenses and deal with prices through organization and knowledge. Veterans of the plan report that it repaid its $8.99 price well before the 3-week habit-forming deadline and really works long-term for them, as it will for you. So eliminate the stress, avoid register shock and make meal planning and food shopping permanently a walk in the park….

The book also has over 100 pages of charts, diagrams and graphs full of great information. There’s buying information on all meats, poultry and seafood, locations of the different cuts and how to choose and use them, carving directions, descriptions of cheeses, oils and herbs a complete listing of ingredient substitutions and much, much more. These pages are a valuable kitchen tool in themselves.

DIET FOR THE FOOD DOLLAR BASIC STEPS

1) Be Decisive:

Don’t hesitate, press “Go” As with any diet, the first step is to set a realistic, obtainable, initial goal. Then, decide which areas are the target ones. .

2) Be Determined:

Once you have a goal in mind, and an idea of how to get there, it takes resolve to turn that path into a paved highway. To help you stay on the road, some “tools” are included .

3) Be Disciplined:

This is the hardest step because it requires ongoing effort and willpower. Above all, stick to the list of ‘tools ’and remind yourself of why you started the diet, and how satisfying it will be to reach your goal.

I’ve heard it said that anything can be accomplished with the right plan. Well, if you want to have control over food expenses, avoid stress and eliminate register shock forever, The Diet for the Food Dollar Plan is for you! Find it here on this site’s books/products page or on Kindle.

Oct 5

COOKING TIPS AND KITCHEN SHORTCUTS

Food shopping is an increasingly time consuming chore, especially with the growing trend to make fewer trips and shop for longer periods. I know my advice to start early stocking up for the holidays adds pressure but it really does bring savings in both time and money. So it’s only fair that I offer some advice on dealing with the extra quantities as well.

The following advice comes from three sources. In 2020, Bon Appetit Magazine interviewed several restaurant chefs on what they had learned when Covid forced them to cook at home. I had to smile because restaurant chefs don’t retail shop, or worry about prices, unless they’re chef-owners, or going over budget, and they have assistants. Usually their advice on domestic cooking sounds like re-inventing the wheel, but these responses were very ‘uncheffy’ and they did have some good points on food storage since they deal in quantities.

The second source is Cook’s Magazine. They concentrate on comparing ingredients and improving technique and can be relied on for sound, down-to-earth cooking information on kitchen utensils as well as using food products.

My third source of advice is the Cooking Club of America Magazine. Their membership of incredible home cooks, monthly share the tips and tricks they have discovered to make food prep easier and more fun. They’re truly ingenious but decidedly for domestic use and would be impractical in a commercial venue.

Bon Appetit follows restaurants, interpreting recipes for home serving. Restaurant chefs buy in bulk their paramount concern in planning ahead is getting food safely stored as soon as possible. Freezing is the fastest way to do this and the best way to preserve freshness. See posts Sept. 13, 2018 and Sept.20.2018..
1) Ground meat needs special attention because it has more surface areas which spoil quicker than a single piece. I advise freezing it in portions which allow for individual servings and/or divided use, about 4 per pound.
a) I freeze meat, especially beef, in individually wrapped balls, which can be baked or broiled as separate entrees, centered on a plate of pasta or thawed in correct amounts for a casserole.
b) Try ground pork, lamb, and sausage as well as beef and poultry, opening a variety of recipe options
c) When buying Valu-Packs, I use 1 lb. to make and bake tiny meatballs. Stored bagged, they can be added, frozen , to a sauce or microwaved and served as canapes with a dipping sauce

2) Freezing produce is covered in the links provided above but I’ll add a trick I devised while living in Italy. Italians are focused on seasonal vegetables but as an American, missed non-seasonal options. The green goods grocer sold tennis-sized balls of trimmed, blanched, drained spinach and kale which I could wrap and freeze. It’s simple to do at home and great way to deal with leafy vegetables on sale or in valu-packs.
a) Potatoes are too watery to freeze well domestically unless mashed but I often opt for the 10
lb. bag. Separate the ones of suitable size for baking. Bake and stuff but hold the second baking. Wrap, freeze and bag them, then simply garnish and bake for a quick, elegant side. Do not microwave-the skins won’t crisp.
b) Eggplant doesn’t freeze domestically. A good rule is if an item isn’t frequently found in the glass freezer cases; don’t try to freeze it at home.
3) Grains freeze well and the chefs advice cooking and bagging extra to have on hand.

4) Fresh Produce in the refrigerator is still subject to the FIFO law-First in=first out but there are exceptions.
a) A head of cabbage will last longer than a bunch of fresh herbs, apples longer than pears. So check often and use good sense.
b) Get to know the more durable produce. Cabbage for example can do so much more than most people realize, steaks, stir-fries, grilled sides. Fennel is delicious both raw and cooked.
c) If herbs are wilted, blanch and puree them. Make into a pesto or freeze in ice trays and bag the cubes to use as flavorings. 1 cube=2 Tbs. Pears and other fruits can be used in baked goods or c cooked, pureed and frozen as can vegetables. They are good sauce bases and for pesto.

5) The best way to extend the life of fresh vegetables, beans, snow peas, celery stalks and especially those with roots, carrots, radishes, scallions, is to store them immersed in water not in the crisper.
a) Store celery, the outside stalks halved, scallions and herb upright in containers as flowers in a vase, roots left on.

6) Dated refrigerated products are also subject to FIFO, but that too has changed. Chefs used to be all about pitching anything over date, now they advise caution and testing. The white coating on the Parmesan can be ground in and the cheese frozen. A crust forming on sour cream merits inspection. Perhaps it can be scraped off, the remaining cream repackaged for quick use.
a) The best tools to determine spoilage are your nose, and dipping a finger-tip in for a small taste. If these tests say O.K.-go with it.
b) Have a few recipes to use ‘iffy’ products handy, rather than letting them expire while you seek ways to use them.

7) Find a multi-purpose sauce to perk up dishes and other sauces which suits your cooking style and tastes. It may be based on tomatoes, peppers, anchovies, there’s even a good, hot eggplant one. Just be sure your family likes it and it can be added to or passed with recipes to give them a bit of ‘newnesss’.

8) Beans are indigenous to every cuisine and always there to provide an economic, flavorful, satisfying meal but, news flash, they should always be cooked in a broth flavored to fit the finished dish.
a) People claim beans take too much time but no longer. Instant Pots and Slow Cookers changed that but the stove top method has changed too.
b) No long soaking required. Rinse the beans and simmer them in the flavored fluid of choice. It will take 2 or more hrs. depending on the type bean. So take that zoom meeting, cook it after dinner or on the weekend. Beans are better the next day.
c) If you want a quicker method, first hard boil the beans in their liquid for 6-10 min., depending on size of bean, turn off heat and allow to sit covered for about 30 min. to expand them. Return to a boil, then simmer for 30-45 min. more-continue with prepping the finished dish.

Cook’s Magazine is focused on techniques, the best utensils and proper and extended uses of ingredients. Its advice is always solid and I’ve incorporated many of its suggestion into not just my recipes but my regular cooking routine. Here are some which will help with holiday prep.
1) Onions cut lengthwise are milder in taste. For more bite cut them crosswise

2) To give commercial broth the fuller taste and body of homemade, add ¼ tsp. unflavored gelatin to 1 cup broth. I add 1 Tbs. to ½ cup broth, let it soften, then microwave it to dissolve, add it to the quart carton. It really enriches the taste of gravies, sauces and stocks.

3) When browning ground meat, add ¼ tsp. salt and baking soda and let it sit for 20 min. before cooking. This prevents it from getting thin and watery.

4) Garlic powder tastes like fresh if mixed with an equal amount of water and sautéed in butter before added to mashed potatoes or other dishes.

5) Stop any vinaigrette from separating by adding 1 Tbs. molasses. .Makes a much better presentation.

6) When coating a roast with a rub, sparingly sprinkle with granulated sugar just before roasting. It doesn’t taste, but it melts and holds the rub on as well as browning.

7) To give a two-crust pie a crunchy, sweet crust, brush the top thoroughly with water, then sprinkle 1 Tbs sugar over it before baking.

8) This I haven’t tried but I trust Cook’s advice. For a perfect, 4 lb.medium rare, boneless rib roast, preheat oven to 500 deg. and put meat in for 12 min. Turn the oven OFF and leave it alone for 2 hr. DON’T PEEK. Remove the roast and let it rest for 20 min. Slice and serve.
a) To economize substitute a Top Sirloin roast for the rib one.

The Cooking Club of America is filled with members who love to cook and are really good at it. They are experts at devising efficient ways to use appliances and finding short cuts to working with food. (posts July 9, 2012, June 16, 2019) It’s important to know your appliances, utensils, and to take advantage of cooking tips especially how to make objects multi-task.

1) Put the roast on the second to the bottom shelf and a sheet of vegetables on the bottom shelf. It’s a lower temperature for the veggies, but they make it up in time. Put any vegetable side dishes or bake potatoes next to the meat pan.

2) Once an oven or other appliance is ready, don’t turn it off after one task. Bake that cake. Boiling a vegetable? Throw in a couple of eggs for eating during the week. Use the hot burner to sauté another vegetable or toast nuts.

3) To avoid being burned when checking the temperature of the contents of a pot while cooking, put the stem of an instant read thermometer through the openings in a slotted spoon, and lower it until you can get an accurate reading.

4) Use corn holders to secure round objects like tomatoes, onions and lemons, for slicing

5) Chopsticks are handy in the kitchen to remove food from the toaster, to rearrange food on a platter or roasting vegetables and to easily pit cherries, cut a small “X” in the bottom. Remove the stem, insert the narrow end of the chopstick and push the pit out.

6) To quickly chop nuts, put them in a plastic bag and pound then with the bottom of a can.

7) To coarsely chop herbs, place them in a glass and snip with a scissors.
One of my favorite suggestions: If at all possible, grow your own herbs. I grow them in pots and in the fall, I either bring them in (several last well in a heated house and a sunny kitchen) or I lightly chop them and freeze them in ice trays with a bit of oil and water and use as described above. I love having fresh herbs available.

Let’s look at Uses for the Freezer:

1) Ice Cubes can be made from fruit juice, wine, and stock, then used as flavorings when making drinks, sauces and gravies. Meanwhile, store cubes in plastic bags: 1cube = 2Tbs.

2) Fresh Herbs, with a little water added, can be preserved frozen, in ice cube trays, and added to recipes as they cook. Again store cubes in plastic bags.

3) Fresh Ginger Root is easier to work with frozen. Keep it in plastic wrap and simply peel back the “bark” and grate or chop. Stores frozen for months.

4) Open both ends of a can of Tomato Paste, use one end to slide it, in tubular form, unto a piece of plastic wrap and roll it up. Freeze and simply slice off pieces as needed. No mess, no waste.

5) To Freeze Food in zip-lock bags, gently press out the air, and lay the bags flat in a pan or cookie sheet until frozen. They need less storage space and the contents remain intact.

6) Small bags of Fruit or Grapes can be frozen and used in place of ice to chill drinks without watering them down, and consumed with the drinks or as snacks, toppings etc.

7) This newly in and I haven’t tried it yet, but Fresh Tomatoes, after a short time in the freezer, will peel when run under cold water.

8) This I have done. Bamboo Skewers will burn if not soaked in water before using. Soaked and stored in the freezer, they’re always ready to go.

9) Chopsticks and Skewers are really useful! If you don’t have any, do get some. Chopsticks are free with any order from a Chinese restaurant, and a 12 pack of skewers are @$1.00 in any market. These offer a safe way to remove food from a toaster.

10) To easily pit cherries, cut a small “X” in the bottom. Remove the stem, insert the narrow end of the chopstick and push the pit out.

11) They are excellent for rearranging food on a platter without ruining the effect or in an oven while cooking without getting burned, especially rearranging roasting vegetables.

12) Cooking Spray isn’t just for pans anymore. I always buy Canola oil. It’s tasteless, has a very low fat content and a high smoke point, which makes it a good choice for nearly any cooking task.

a) It alone can prepare most cake pans for baking, eliminating the mess of greasing and flouring. Be advised, however, older pans and cookie sheets may acquire a yellow tint.

b) Sprayed on foil, it can replace parchment paper.

c) If you need to lift foods that tend to stick while cooking, such as cookies or pancakes, spray the spatula first, and they’ll come right up.

d) lightly spray the outsides of sandwiches I’m going to grill or broil. When pressed with the spatula they get an even golden brown and a silky crust.

Now for a list of unrelated, but helpful, kitchen hints. Be sure to read the last, it’s my favorite!

1) To avoid being burned when checking the temperature of the contents of a pot while cooking, put the stem of an instant read thermometer through the openings in a slotted spoon, and lower it until you can get an accurate reading.

2) Use corn holders to secure round objects like tomatoes, onions and lemons, for slicing

3) Stand the grater in a shallow bowl, rather than over a plate, when grating. It keeps the shavings in one place.

4) Likewise, when stripping an ear of corn, stand the cob in the center opening of a tube pan. The kernels fall into the bowl for easy collection.

5) When using a mortar and pestle, add a few drops of oil to the herbs. It keeps them together and won’t affect the recipe.

6) When using a hand mixer, to prevent splattering, cut two holes in a paper plate and, holding it upside down, insert the beaters through the holes before mixing.

7) To make diet vinaigrette dressing creamy, without adding to the calories, blend it on high for a couple of minutes with a cracked ice cube.

8) For easy removal, when making a dish that need to be inverted onto a plate, foil line the pan bottom.

9) For a less messy application of barbeque sauce while grilling put it in a plastic squeeze bottle, squirt it on then spread it over the food with a brush or a long handled sponge.

10) To slightly thicken gravy in an almost finished dish, put the flour or cornstarch in a tea strainer, and stirring constantly, shake it over the pot. This prevents clumping.

11) For smaller jobs, to seal stuffed chicken breasts, or wrap food in bacon for example, buy “T” Pins in the needle section of a crafts store. They’re unbreakable, easier to work with, better looking and reusable, all advantages over wooden toothpicks.

12) Reheat pizza in a non-stick skillet, over medium-low heat for 3-5 mins. The crust crisps and the toppings don’t overcook.

13) To stuff cupcakes, and keep them neat, in lunchboxes say, hollow out the center with an apple corer and fill as desired. This is also a way to “ice’ them without the mess.

14) To emulate the appearance of a fondant icing or a glaze, heat canned icing in the microwave for about 30 sec. until it becomes fluid, then spoon or pour it over the cake. Flavorings can be added at this point as well.

15) Use florists glass corsage tubes to hold flowers, or other objects, to easily and freshly decorate cakes.

16) To neatly fill plastic bags for food storage, hold a clean, label peeled, open ended can, size appropriate, upright in the bag, on a flat surface and use it as a funnel through which to pour the food. I keep a small, a medium and a large can in my equipment closet.

17) Roasting garlic, wrapped in foil, in an oven, takes about an hour and uses electricity. I had a Garlic Roaster, but lost it in my last move, so I’ve improvised- successfully. Get a 3 X 4 inch, unglazed terra cotta flower pot and matching saucer. Plug about ¾ of the pot’s bottom hole. I used cork, but foil would work. Prepare a garlic bulb as usual, by cutting 1/3 off the top, revealing the cloves. Put it on the saucer, spoon over 1 ½ Tbs. oil; cover with the pot and microwave on high 1 to 2 mins. depending on the size of the head and the power of the oven. Remove, cool and squeeze the bulb to force the cloves out into a jar. Add the cooking oil and kept refrigerated. Lasts for several weeks. The garlic can be mashed and used as a spread, or added to other dishes. Roasted garlic is much milder than other forms, lending a more subtle flavoring.

I’ve used these tips so often, most have become automatic for me, but I still keep a list handy, in case I’ve forgotten anything. Hope they’re as much help to you as they have been for me.

Sep 28

START HOLIDAY PREP-BE SAFE NOT SORRY

Thanksgiving used to be different, more in-house, less travel. It was a day to relax before the gates opened to the winter holiday havoc of preparations-shopping, chasing sales on gifts and food. Well the gift sales may continue but Thanksgiving now definitely marks the gates closing on food sales. I learned this the hard way some years ago.

I set out the Monday after Thanksgiving to buy my cookie ingredients and was shocked by the rise in prices on items I had bought a week or so before, especially dairy products. Additionally, I was surprised by the absence and/or scarcity of other things, add-ins/ons like dried fruits, nuts and decorative sugar, and boxed foods, like cake and quick bread mixes. Even supplies of vegetables and fruits, canned and frozen, were thin, and cranberries non-existent. The store’s answer to my questions was that they had received their supplies in the fall and were not scheduled to restock until January.

The final blow came December 23, when I went to pick up my pre-ordered turkey. The cost was 3 times what I had paid for an identical bird in November, which was under $20.00 as compared to over $50.00. I’ve played by the new rules since and learned that, on the up side, it helps the budget by amortizing the cost of holiday food, on the down side it requires more storage space. I’ve found several dishes can be made ahead and will keep for the holidays, reducing the number of items to store and amortizing prep time. This is a huge stress saver later.

Although, I have written posts on this subject for a decade, I still get questions about, and encounter people who are shocked by the situation. Below is a list of posts, all linked to their articles, which answer questions and advise about advance holiday food preparation. I make a point of not endorsing expenditure, but advance preparing to host a holiday or occasion will become the norm due to rising food costs, and freezer space will be increasingly imperative. A small one, even rented for an event, will soon justify the expense.

Several of the linked articles listed below explain that early October is the time to start watching for and taking advantage of sales on ingredients you’ll need over the holidays and contain sample schedules. Others offer advice on the types of dishes which can be made ahead and stored, giving proven recipes. Between the two, it’s possible to amortize time and money, and relieve a lot of holiday stress.

As to my certainty that food prices will continue to rise for the foreseeable future, there’s a footnote at the bottom of this post which summarizes the change in control of the U.S. food supply. I’m adding an illustration of our now competing with other nations for our own agricultural products. The situation developed over 40 years and unfortunately is irreversible as it stands now.

October 29, 2014-PREPARE AHEAD FOR THE HOLIDAYS
This post recounts the reasons why I became so interested in preparing ahead for the winter holidays. Planning is the important first step, determining the obvious items which can be bought early and stored and even foods which can be made or partially made, weeks in advance. Included are stuffing tips, and recipes for cheese spreads and fruit bread.

October 27, 2016– AMORTIZE HOLIDAYS-SAVE MONEY, TIME,STRESS=PRICELESS
Prepping ahead lessens the financial burden of the holidays by amortizing the food expenses. Time can also be ‘amortized’ by preparing dishes as early as their recipes allow or making and preserving them, mainly by freezing. Nothing is a greater relief during the hectic holidays than realizing something is ready and waiting, without having to gorge a chunk out of your busy schedule to do it, except, perhaps, knowing the cost has been defrayed. This post focuses on the importance of scheduling, both in shopping and cooking, and gives advice on how to plan.

October 5, 2017-SHOP HOLIDAY FOODS NOW

I believe that organized planning and informed shopping are key and a LIST is the most valuable tool to managing any situation involving food preparation. Since the sales on the items you’ll need for various occasions will be appearing intermittently in the same time period, you need an over view, a master list. However, to avoid confusion the master list should be clear as to separate events. Sound difficult? Not really. To construct a working master list answer four questions, omitting any that don’t apply. Then follow the directions.

October 12, 2017-PREPARE HOLIDAY FOODS AHEAD

Advance preparation is straightforward but has 4 simple rules discussed in this post. It’s also highly rewarding but completely individual depending on each cook’s abilities, schedule and storage space. The best way to illustrate the overall process is to share my Holiday Timeline to give a general idea and allow you to adapt it to your situation. I can tell you, I now wonder how I coped with the holidays before I had this.

October 19, 2017-RECIPES TO MAKE AHEAD
The next step is to look at what type of recipes lend themselves to this treatment and if they need be altered to do so. I discuss freezing methods and recommend several of my previous posts which give detailed directions on freezing different types of foods. I also include tips on how to extend the life of refrigerated dishes and include 9 recipes for dishes I always have made in advance.

October 4, 2018- AMORTIZE THE HOLIDAYS –SAVE TIME, MONEY, STRESS
Revisiting how taking advantage of the pre-Thanksgiving sales prices saves money and relieves stress with the knowledge that when it’s time to tackle a kitchen project, everything needed is at hand. Above all, it lessens the financial burden of the holidays by amortizing the food expenses. Time can also be ‘amortized’ by preparing dishes as early as their recipes allow or making and preserving them, mainly by freezing. It’s a relief during the holidays to know something is ready and waiting, with the cost defrayed

October 11, 2018– SCHEDULE FOR MAKING HOLIDAY FOOD AHEAD

Preparing food ahead for events is less stressful than cramming it into a busy day. This doesn’t actually save time it amortizes it. A dish takes a given amount of time to prepare no matter when it’s done but spending it during a free period is far less stressful than squeezing it into a busy one. Here is a schedule for the weeks prior to the winter holidays, illustrating which types of dishes can be prepared and when.

October 18, 2018- HOLIDAY RECIPES TO MAKE AHEAD
Once convinced of the convenience of having dishes prepared in advance, the next step is to look at what type of recipes lend themselves to this treatment and if they need be altered to do so. Here are 9time- tested recipes, with links to many more and tips on making, preserving them and others in their categories, plus leftover storage and serving suggestions.

October 3, 2019– PREPARE AHEAD FOR THE HOLIDAYS
Merchants always prepare months ahead for holidays, and what we don’t realize is the food industry has begun to do the same. Prices on holiday supplies, especially baking supplies and canned goods are featured at lower prices October through Thanksgiving. In December, though often showcased, items reflect regular prices. One theory is that the tactic masks a general price hike in January. In any case, NOW is the time to shop for items in these categories…..

October 17, 2019- PREPARING HOLIDAY DISHES AHEAD
If food shopping in advance for the holidays, it’s logical to discuss dishes able to be prepped in advance too. Of course the ones with more perishable ingredients go first, but how well they store and retain their freshness matters too. I’ve been doing this for years and have worked out a general schedule, printed here, for you to use as a guide.

October 8, 2020–HOME KITCHEN HOLIDAY GIFTING 2020-A NEW LOOK
Every year I write about preparing ahead for the holidays, which includes making gifts. This year DIY gifts will have new meanings. They aren’t just personalized ‘Thank You’s or special ways to wish friends a happy holiday. They carry a deeper message, saying “I made this for you because I want you to know I care for and will miss you. I am truly saddened by this situation, pray next year things will be normal again and we will be together.” It’s the thought and effort that goes into making such gifts which really carries the message. The personal touch conveys more than words and fortunately, several will stand up to shipping, because, if this pandemic continues, it will curtail travel. Here are 10 items worth considering.

* Footnote: The story is simple. When a very efficient exfoliant was developed during the Vietnam era, its commercial value was apparent but crops had to be created which were impervious. Prior to that time agricultural experimentation in the U.S. had been done in colleges and universities under federal grants, which made any results government property. However, private labs were allowed to become involved in this project. With greater funding, and prior knowledge, the company which manufactured the exfoliant, quickly developed a ‘super’ soy bean seed.

Thus, in the early ‘80s history was made when the first U.S. patent for a living organism was issued, not for the seed, but for the process which created it. After that, the process could be freely applied to other plants, corn, wheat etc. Naturally, the holder of the patent controlled the seed and consequently controlled the price of the crop. Please note the greatest price changes in the above accountings.

If you have any doubts about the global scope of the situation, the next time you’re in a supermarket, take note of the origins, especially of the produce and seafood items, fresh, frozen and canned. You’ll see many products are now farmed internationally according to climate, not limited to their country of origin and transported to markets worldwide. Also note that 99% of packaged items contain soy or corn products, unheard of 50 years ago, when soy was rarely used in the U.S. as other than a cover crop. It helps to explain the complete control international conglomerates have on our food supply and to understand why prices are no longer influenced by the economy of any one country. Unfortunately, the reality is that the situation can‘t, or won’t, be altered for many years, if ever.

A more recent illustration of this reality is the rise of potato prices. The controlling corporations have opened and are expanding a market for potatoes in developing countries which traditionally relied on grain based bulk foods to feed their people. The higher cost of potatoes is the price we must pay to compete for our own produce and, as stated above, won’t be affected by our economy.

Sep 12

LATE SUMMER PRODUCE-PRESERVING AND SERVING

Long gone are the days of great-grandma’s major summer project to ‘put up’ enough produce to supply winter meals. With the abundance of supermarkets and the produce items they offer, both preserved and fresh all year, the DIY approach is strictly optional. And that is what gives home preserves appeal.

Being all natural, home preserved items usually taste better than commercial renditions. As gifts, they convey personal regard without intimacy. In an attractive container they become a lasting memento which can cover a multitude of occasions-hostess gifts, thank you, bread-and butter, teachers, clients and more. Above all some items especially nuts are a true economic saving.

In addition to an ample supply of the produce I preserve as gifts, I freeze a few regular items, more for convenience than as special features. Still they too can brighten a winter meal with a glimpse of summer. Zucchini can be sliced and frozen in single portions and always on hand for a quick ratatouille. Other produce, once vital to home canning for the winter pantry, having been replaced by commercial versions, isn’t worth the cost or effort now-peaches, cherries,, beans, pickled cucumbers for example. This is especially true since GMOs have equalized all crops, eliminating the ‘bumper’ ones worth preserving.

However, for those who have the time, space and access to quantities of summer produce I give detailed instruction on ways to preserve it, including directions to sun dry tomatoes, in my posts dated Sept. 15, 2022 , Sept. 13,2018, Sept.20, 2018 (includes recipes) Sept. 22, 2016, and a special post on zucchini Sept.15, 2016. The items discussed in these posts corn, beans, zucchini, tomatoes and peaches are specifically preserved by freezing or drying. Similar items can be handled in the same way; peas and asparagus are akin to beans; apricots are like peaches. If an item isn’t mentioned, there is probably a reason. Plums, for example, are too watery and fibrous to be preserved by freezing; they must be stewed. Eggplant is impossible to home preserve by any method. Updates are listed below in the section on recipes to showcase preserved produce. For more go to posts for Sept.22,2018, and Sept. 22.2022

Great-Grandma wanted Sept. 30, 2022produce in its prime because she intended to serve the fruit for instance peaches, whole or sliced, as a solo dish. My gift recipes work well with the end of season produce, because though not so pretty to serve fresh, it often cooks better, having less water it usually has a more concentrated flavor. This is a distinct advantage in making the recipes I recommend collections of recipes as gifts where other ingredients and flavorings are introduced. Samples of those too, are given below. Full collections of recipes are in posts for Sept.8, 2022 , Sept 30, 2022

RECIPES
For Preserved Produce: Other recipes in post include Green Beans with Soy Mushrooms, Chow Tao, Corn Salad, Bean Salad with Corn, Peach Syrup-topping, Quick Dessert Cups,
Update: Spinach and kale are easy to freeze. Remove the thick veins stems and veins and blanch the leaves in simmering water 7-10 sec. until slightly wilted. Remove to a sieve and run under cold water to stop the cooking. Spread out on a board and coarsely chop, if desired. Gather leaves into a tennis-sized ball, squeezing as much as possible without bruising the leaves, to remove excess water. Roll in plastic wrap, place in a bag and freeze. Thaw at room temp or in microwave, do not re-boil. Each ball equals about (1) 10 oz. box.
Mediterranean Fish See. , Aug.31, 2023
Stuffed Fish Rings See Sept 7, 2023
Spinach Pie: Serves 4-6
2 balls or 10 oz. boxes frozen chopped spinach
2 eggs
2 envelopes chicken or beef bouillon granules
Pinch nutmeg
Mix thawed, but undrained spinach with egg and bouillon. Place in a lightly greased, flat bottom oven proof or microwave safe casserole. Top with nutmeg. Cook in oven, along with other items 30 min. at 250 deg. or 20 min. at 350 deg. Alternately cook 90 sec. on high in microwave. Cut with a spatula and serve in wedges or squares while hot.

Zucchini: Microwaving is my favorite method to cook zucchini for everyday eating.
Easy Side: Serves 2
Slice a zucchini or separate the slices of a frozen one, add a quarter of an onion sliced, a drizzle of oil, pinch of garlic powder, salt, pepper and herb(s) of choice, basil, oregano, rosemary, fennel ,and nuke it for 3-5 min. until crisp tender. Topped with Parmesan, it’s a great vegetable side, but it’s also good on toast as a snack or sandwich.

Microwave Ratatouille: Serves 2 well
The addition of tomatoes, diced, canned are great, and, optionally, peppers to the above recipe, turns it into an instant ratatouille, which is not only a good side, or sandwich filling but makes excellent bedding for fish. Simply spread it in the bottom of a dish, place the fish on top and bake or broil until cooked.
This concoction freezes for about a month and can be perked up with the addition of cooked cut green beans, mushrooms or spinach to serve at a later date. Adding rice and sausage, leftover ham or hot dog slices turns it into a quick dinner casserole.

Beans

Ham and Beans au Gratin: Serves 4
1 lb. beans
8 slices Deli ham – custom cut 1/16 to 3/8 of an inch thick
½ cup grated sharp cheese
2 cups milk
4 Tbs. butter
4 Tbs. flour
¼ tsp. garlic powder
Paprika and dried parsley for garnish
1 envelope chicken bouillon granules –optional
Parboil the beans until crisp tender, about 8 min. Shock under cold water and drain well. Divide the beans into 8 piles of about 10 beans each, and wrap each bundle in a slice of ham. Place bundles in a greased dish, seam side down. Make a simple cream sauce by heating the butter in a saucepan until it foams, Add the flour and stir to a smooth paste. Quickly add the milk, return to medium heat and stir constantly until sauce becomes smooth and thick, about 3 min. Add seasonings; pour the sauce over the bean-ham bundles and top with the cheese and garnish. Bake at 350 deg. until bubbly and cheese melts and browns slightly, about 15 min. Serve hot at once. Tip: plate with a spatula, taking care to serve the bundles intact.

Corn

Arugula and Liver Salad with Corn: Serves 4-From French Bistro Cooking by John Varnom
2 Tbs. butter
4½ Tbs. walnut oil
2/3 cup corn
8 chicken livers
1 small head frisee lettuce or green leaf lettuce
1 small head of arugula
4 ½ Tbs. balsamic vinaigrette
Arrange lettuces on the plates. Sauté the livers in the butter and oil, over high heat, for 3 min. per side. Add corn and remove pan from the heat. Place 2 livers on each plate and deglaze the pan with the vinaigrette. Spoon the dressing and corn over the plated livers and serve warm.

Peaches

Peach Salsa; Yield 3 cups
2 cups peaches
½ cup sliced grape tomatoes-or chopped tomato
½ green bell pepper-chopped
1 scallion-thinly sliced-white and green parts only
Generous dash garlic powder
Dash cayenne pepper
1 Tbs. chopped fresh cilantro
1 tsp. lemon juice
Salt and pepper to taste
Mix all the ingredients in a bowl and allow flavors to meld for about 20 min. Store covered and chilled for 2 days. Serve with fish, poultry and rice.

Tomato

Sundried Tomato Pate: Serves 6-8—From Tea Time Journeys by Gail Greco
½ cup oil packed sundried tomatoes-drained, save oil for another use.
8 oz. cream cheese
¼ cup butter
½ cup grated parmesan
¼ cup butter
¼ tsp. EACH dried oregano and basil
½ tsp. rosemary
Blend everything until smooth. Chill at least 6 hrs. before serving.

Produce Gifts: Other recipes post include Peach Brandy, Watermelon Pickle and Fruit Leather
on Nuts: Though nuts are possibly the most popular gift and this is a good time to buy nuts, both for price and availability, they shouldn’t be prepared more than 3 weeks before gifting. For a list of recipes and detailed instructions on making them go to post for Dec. 2, 2021 Recipes include Salted Nuts, Pesto Nuts, Nuts Glaceed, and candied nuts, plain, coffee and orange

Mint Sauce: Yields about 4 quarts. sauce
4 cups fresh mint –tough stems removed
Cider vinegar to cover
Sugar or substitute such as Splenda to taste
Simmer the mint and vinegar in a pot until the leaves are cooked, about 8 min. Add sweetener to taste as the mint cooks. Do not over do. This should be sweet-sour when finished. Remove from heat, cool and process or blend until the mint is finely ground. Correct seasoning and pour into clean bottles. Let stand, uncapped until completely cool, cap and store in a dark, dry, cool place. Keeps for two years or more.
Use in salads, on cooked vegetables and to marinate or baste meat.
NOTE: I use sterilized salad dressing bottles—but only glass ones.

Apricot Chutney: Yield 3cups- Adapted from Food.Com*
2 cups apricots-pitted and roughly chopped
1 large red onion-diced
1 cup raisins
2 cups brown sugar
2 cups apple cider vinegar
1 tsp. mustard seeds
1>2 tsp. salt-to taste
½ tsp., curry powder
¼ tsp. turmeric
1 tsp. allspice or cinnamon
1 Tbs. minced Serrano chili-optional
Place all ingredients into a large, heavy bottomed, pot. Stir over medium heat until the sugar dissolves. Bring to a boil then reduce heat to a low simmer. Let it simmer away for about an hour until it’s nice and thick. Keep an eye on the heat and stir often so it doesn’t burn. Fill sterilized canning jars to within 1/2 inch of the top. Screw on sterilized bands and lids securely. Store in a cool, dark place, refrigerate after opening.
*For more apricot recipes go to: Aug.9, 2018

Posts from the ‘Informational’ Category

ECONOMIZING ENTRÉES – PART II CHICKEN & FISH

ECONOMIZING ENTREES –PART I- EGGS and PORK PRODUCTS

DIET FOR THE FOOD DOLLAR

DIY New Year Cleanse

EASY GIFTING WITH DIGITAL BOOKS

COOKING TIPS AND KITCHEN SHORTCUTS

START HOLIDAY PREP-BE SAFE NOT SORRY

LATE SUMMER PRODUCE-PRESERVING AND SERVING

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