For a Chilly Night

                         

 The weather has been rainy and chilly--and pleasant to sleep under blankets at night. A good time for a warming dish of Thai curried chickpeas, spinach, and tomatoes in coconut milk.

It's a quick and easy recipe using canned chickpeas and canned diced tomatoes. Fresh spinach is a nice addition for color.

                             

Here's the recipe:

Preheat oven to 350

1 can chickpeas, drained

1 tsp. garam masala

1 TB olive oil

Garlic, onion, and ginger

Thai red curry paste

1 can diced tomatoes

1 can full fat coconut milk

fresh spinach

Limes, cilantro, basil, and/or parsley for garnish          

                         

Toss chickpeas and garam masala together in a saucepan, then remove with slotted spoon to a baking sheet, lined with parchment paper. Roast at 350 for 20 minutes. (If you're in a hurry, you could probably skip the roasting and just add the drained chickpeas.)

Meanwhile, chop your onion and garlic and add to the pan you used to coat the chickpeas (olive oil being such a price that I like to make it do double duty.) Add the ginger, either minced or squeezed through a garlic press. Saute briefly then stir in a tsp or more, depending on your tolerance for heat, of the curry paste. Cook a minute then stir in the tomatoes, cook a few minutes, now add a few handfuls of spinach. When the spinach had wilted, add the coconut milk.

Serve in a soup bowl over jasmine or basmati rice. We had a spinach and mango salad with vinaigrette on the side--a nice complement.

                                              

Tuscan Chicken

This is a really easy and tasty way to cook chicken thighs (or 'second-joints,' as they were called when I was growing up, along with 'white meat' , rather than the scandalous breast.)

We had leftovers with this amount. A bonus!

8 bone-in, skin-on chicken thighs

Olive oil, salt and pepper

Mirepoix ( 2 c chopped celery, 2 c. chopped carrots, 4 c. chopped onions)

2-3 tsp. fresh rosemary

1/2 cup mixed olives plus 1/4 cup olive brine (the original recipe specified Castelvetrano olives but not having those, I used some fancy mixed olives we'd been given for Christmas.)

1 pint cherry tomatoes

#####

Preheat oven to 425 F. Pat thighs dry and season all over with salt and pepper. Heat olive oil in large casserole with lid. Add thighs (in batches, if necessary) and saute till browned, about 5 minutes. Turn and cook other side 2 minutes then remove to plate. (Chicken will finish cooking in the oven.)

Now add the mirepoix mix to the casserole and cook over high heat 3-5 minutes, stirring till browned. Add rosemary, stir, and then add the olive brine, stirring to scrape up browned bits. Cook about 1 min., till liquid has evaporated. Stir in cherry tomatoes and olives, and salt and pepper as desired.

Off heat, arrange the chicken, browned side up, in the casserole, along with any juices.  Cover and put in oven for about 15 min..

A Southern Take on Caldo Gallego.

                                                                       

 The classic Spanish version calls for turnip greens and Spanish chorizo (not at all like Mexican.) In the past I have used kielbasa but what I had on hand was collard greens and Alabama's Conecuh hickory smoked sausage. And a bunch of broth left over from boiling the turkey carcass. 

Accompanied by John's bread, hot from the oven, and a salad of spinach, red cabbage, and tangerines with blue (for John) or goat (for me) cheese, it was a more than worthy iteration of the classic. Goodbye, kielbasa--it's Conecuh from now on!

                                                  

5 quarts turkey broth (or whatever broth you choose)

1 package chopped collar (or kale) greens

1 can garbanzos, undrained

1 can cannellini beans, undrained

1 pkg Conecuh sausage, cut into bite size pieces

2 onions, chopped

1 red (or green) pepper, also chopped

about half a head of garlic, peeled and chopped

two medium red potatoes, chopped

2 bay leaves

2 pkg Goya Sazon

Bring the broth to a boil, stir in greens and beans. In a skillet, brown the sausage then add to soup. In the sausage fat, sauté the onions, pepper, and garlic and add to soup. Throw in the chopped potatoes, a couple of bay leaves, and the Sazon.

Simmer about an hour. Taste to decide if you need salt.  Freezes well.

                                                          

Needs Must Salad

Needs Must salad is what I make the night before I go to the grocery. I'm out of lettuce and/or spinach so I turn to that nice, long-lasting purple cabbage lurking in the bottom drawer of the fridge. Shredded carrots, celery, and yellow bell pepper round out this iteration. Sometimes there are onions and tomatoes--really, whatever I can find that crunches. I dress it with a little salt, olive oil, and white balsamic vinegar for a touch of sweetness.

On this night we also had a cream of celery and onion soup, made with some broth from the turkey carcass, and hot popovers--those little miracles made from just flour, salt, eggs, milk, and a hot oven.

Yum.

 

A Concept of a Recipe

A riff on Fish Veracruz.  Big catfish filets, marinated in yoghurt with a little Dijon mustard then rolled in a mixture of flour, salt, paprika, and garlic powder and fried in canola oil. 

Sered atop cheesy grits and dressed with a fresh salsa of lightly sauteed onions, garlic, bell pepper, and tomato. Some green olives stirred in at the end.

There should have been some shrimp, to come nearer to the Veracruz ideal, but it was pretty tasty for a concept.

 

Shepherds' Salad

A tasty salad for a hot summer day. Chopped cucumber, green pepper, tomato, and onion--add lemon juice and olive oil, salt to taste, fresh parsley, feta cheese and kalamata olives. Chill well.

It also makes a nice filling for a pita or a crusty sub roll.

                                                                                  

Salade 'Week-End'

                                                                          

Yesterday I was still a little hung-over from the excitement of the convention and the unusual for me late night. 

After cleaning and reorganizing the refrigerator--a terrible smell caused by a hidden plastic bag full of the liquid remains of a forgotten squash made it necessary--I realized that there were some other veg on the edge and what I needed to do was make a salad for dinner.

I had a good start with a simple potato salad I'd made the day before with some extra boiled potatoes--just added a bit of mayo, dill weed, and chopped celery and onion.

A bed of Romaine lettuce, the potato salad, tomato wedges, sliced cucumber, ditto onion, leftover cooked green beans, a little salt, a drizzle of olive oil and white balsamic vinegar and the fancy touch of a handful of shrimp, sauteed in a little butter and Sriracha sauce came together to make this not-quite Salade Nicoise.

Some ciabattas toasted with garlic butter and a glass of white wine made for a rather elegant summer supper.

And now for an early night.

Garbanzo Pasta Rosa

Still trying to adhere to the alternate-night vegetarian plan, I came up with this simple dish. As almost always, it begins with an onion.

Sauté one chopped onion in butter. Add one large tomato, also chopped, and a can of garbanzos (chick peas), drained. As it cooks, chop some garlic then add it. When most of the moisture is gone, add heavy cream, a sprinkle of dried chili flakes, chopped fresh basil and parsley, them simmer till sauce has thickened. 

I served it over conchiglie --small shell-shaped pasta--and the garbanzos nestled in the shells like big, delicious pearls. We topped it with a bit of parmesan.

Surprisingly delicious and filling, not to mention quick and easy to prepare.

 

If, On a Hot Summer Evening. . .

Sometimes, nothing sounds better than a salad. A Salade Nicoise is pretty much a full meal. There's a little advance prep that, ideally, could be done in the morning before things heat up. Boil potatoes, hard cook eggs, steam green beans, make vinaigrette (fresh basil, thyme, oregano, lemon juice, olive oil, salt and pepper,) and pour some on the cooked potatoes, then use it to marinate the thin sliced onions. 

Come evening, it's just a matter of assembling the ingredients--lettuce (or spinach,) a small can of tuna in oil, sliced cukes, tomato wedges, the potatoes, green beans, onions, hard-cooked egg, some olives--Kalamata if you don't have the little French ones, some capers, and the vinaigrette. 

And if, after a too hot day, a cooling thunderstorm moves in, it's nice to sit on the porch with coffee and, for Himself, perhaps a drop of something stronger. . .

                                           

 

Florentine Butter Chicken

 A recipe from Food and Wine that John suggested we try. It's not especially complicated and is quite delicious. It does include an artery-choking amount of butter...which is, of course, why it's so tasty.

Ingredients

1 large egg, beaten

1/4 cup all-purpose flour

2 (7-ounce) boneless, skinless chicken breasts, lightly pounded to 3/4-inch-thickness

1 teaspoon kosher salt

1/4 teaspoon coarsely ground pepper

1/2 cup, plus 2 tablespoons (5 ounces) cold salted cultured butter (such as Vermont Creamery), cut into pieces, divided

3 tablespoons olive oil

1/4 cup fresh lemon juice (from 2 lemons)

DIRECTIONS

Place beaten egg in a shallow bowl or pie plate. Spread flour in a separate shallow bowl or pie plate. Season chicken with salt and pepper. Working with 1 breast at a time, dip chicken in egg, letting any excess drip back into bowl, then dredge in flour, shaking off excess.

Melt 1/4 cup butter with oil in a 10-inch stainless steel skillet over medium-high, and cook, swirling occasionally, until milk solids begin to sink to bottom of skillet and start to brown, 4 to 5 minutes. Add chicken, rounded sides down, and cook, swirling skillet occasionally, until lightly golden, about 3 minutes. Carefully turn chicken over, and add remaining 6 tablespoons butter. Tilt skillet toward you so butter pools, and cook, basting chicken often, until chicken is just cooked through and golden brown, 4 to 5 minutes.

Remove from heat, and carefully pour in lemon juice (butter will start to bubble). Serve immediately.

Eclipse, Rapture, and Intermittent Vegetarianism

The early morning sky and the weather report promised a cloudy day, and that's what we got. John and I sat out on the porch during totality and noted the drop in temperature, but the light hardly changed, it was so cloudy already. The dogs didn't seem to notice anything unusual.

Another disappointment was that apparently, Marjorie Taylor Greene and the cohort of Magahats weren't raptured away.  Just imagine how, with that gang gone, Congress could get to work and actually do something useful rather than parroting Russian propaganda.

Oh, well. 

                                                                               

In a whiplash-inducing change of subject, here's what we had for dinner. We try to eat vegetarian every other night. Health, economy, environment all come into it.

 Tonight, it was crowder peas on basmati rice with a bit of thyme and lemon juice, topped with a veggie mélange--yellow squash, onion, red pepper, and green beans (using up veg before going to the store.) 

But the best part of the meal was the broccoli slaw with a ripe, sweet mango cut up in it. An amazing pairing.

(My dressing for slaw is something like this--half a teaspoon sugar, one teaspoon salt (I use Jane's Crazy Salt,) a teaspoon of Dijon mustard, a teaspoon cider vinegar, and enough mayonnaise to moisten the slaw. These amounts are only approximate; you can adjust them to suit your own palate.)

Bucatini with Salsa Rosa

                                                                                                                                                              

Though I've been accused of chopping up onions and garlic while I decide what I'm fixing for dinner, last night I actually had a plan.                                                                                                                                                              

There was bucatini (hollow spaghetti) at the store for the first time in ages and, in my mind, it was calling for a creamy sauce. So, start the water to boil for the pasta. Now sauté the onions, mushrooms, and garlic in butter, season with salt and mixed Italian herbs, stir in a couple tablespoons of tomato paste then flood the pan with heavy cream and simmer till it becomes the thick creamy sauce of my dreams.

                                                                                       

I stirred in a little fresh spinach  and some red pepper flakes.

                                                                                          

                        Topped with Parmesan and with a spinach/ red pepper salad on the side, it was a satisfying and quick supper. Meatless, but not low calorie, more's the pity. 

We were in need of comfort food--our new dryer is not working, and for a while it seemed that our new oven's electronic controls were possessed by evil spirits. And with family here for Christmas! Arrgh!

But John the hero went to You Tube and found the fix that exorcized the evil spirits. In the oven, at least. The dryer is waiting on a part.

                                                    

Moros y Christianos

                                                              

AKA black beans and rice. A Spanish/Cuban favorite from my Tampa childhood. 

For some time now, we've been trying to have meatless suppers every other night. This is a tasty, easy treat.

First, I sauté chopped onion, green pepper, and garlic in olive oil. Then I stir in a can (undrained) of black beans and a packet of Goya Sazon.  A bit of dried oregano and finally, about a quarter cup of red wine. 

The wine is not traditional, but I tried it some time ago and it made the beans much tastier and somehow better rounded in flavor.

Top with chopped raw onion and a bit of olive oil and vinegar. A baked sweet potato is a good accompaniment. (Sauteed plantains would be even better.) And a tomato salad.

Muy bueno!

Three Pears

                                                                              

This is just to say:

I have laid delicate slices of those fragrant pears

On tender green leaves of lettuce and arugula,

Sent a drift of gorgonzola over their melting tenderness,

Anointed the union with a drizzle of virgin olive oil

And a sprinkle of white balsamic vinegar.

A riot of toasted pecans finishes the salad.

So cool, so sweet, so crunchy

That it is consumed before I remember

To take a picture

Five Star Keeper

                                                                          

A few weeks ago, John sent me a recipe for stuffed Portbello mushrooms. I finally remembered to purchase some large enough for stuffing. But I'd lost the recipe.

The recipe I ended up with is HERE. As usual, I adapted it to suit what I had on hand. Minced onion instead of shallots,   frozen spinach instead of fresh, a quick homemade tomato sauce, and herbed English cheddar instead of goat cheese. (Goat cheese would be fantastic in this recipe but J can't abide it.) And I served it on a bed of orecchiette pasta.

The key ingredient, in my opinion, is the panko crumbs which have been sauteed in butter with minced garlic. I could eat them by the spoonful.

It's not a difficult recipe--but there are lots of pots involved.  It comes together nicely though.

John proclaimed it a five star keeper. It was pretty delicious.

In Praise of Popovers

It had been years since I'd made popovers. but when I was pondering what to have to go with some leftover vegetable soup, I remembered these yummy little puffs.

I'd forgotten just how quick and easy to make they are. Here's the recipe.

Popovers

Preheat oven to 450. 

1 cup sifted all-purpose flour

1/2 teaspoon salt

2 eggs

1 cup milk

Set popover/muffin tin in oven to heat.

Sift together the flour and salt. Beat the eggs slightly and add the milk. Blend the liquid thoroughly into the flour.

Remove tin from oven and butter each cup well. Pour in batter to half full. (Probably this will half fill 8 or 9 cups.)

Bake 20 minutes at 450 then lower heat to 375 degrees and bake 25 minutes longer or until popovers are nicely browned.

(In my oven, the popovers were pretty much done after the first 25 minutes. I gave them maybe another 5 or 10 minutes at 375.)

Serve hot with lavish helpings of butter. (My favorite part of the recipe. If any are left over, they're not bad cold the next day.)

For a cheese variation, stir 1/4 cup of grated cheddar into the flour and salt and proceed as above.

 

Salade Caprese

Several varieties of sliced tomatoes. The heirloom varieties now in the grocery stores make it special.

Fresh basil leaves.

Creamy fresh mozzarella.

Coarse sea salt and fresh ground Tellicherry pepper.

Olive oil and aged basalmic vinegar--the good stuff that's almost a syrup.

Heavenly on a hot day.

The mozzarella looks disconcertingly like mini-marshmallows. It's called mozzarella pearls and was on sale. (I usually go with the solid mozz and slice it. But the pearls worked fine.)

 

Pork Piccata

On my last trip to the store, I saw a package of beautiful little pork medallions at a ridiculously low price. So, last night I decided to try something new.  A lemony sauce with capers that was perfect with the pork and the garlic mashed potatoes.

It was amazingly good and quite easy--I'll have to fix it for company sometime. It would be terrific with chicken, or it could go vegetarian/vegan with big Portabella mushrooms and vegetable broth. 

Highly recommended.

Pork Piccata

 ¼ cup all-purpose flour

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

2 pounds pork tenderloin, cut into 1 1/2 inch

 pieces

2 tablespoons olive oil

• ⅓ cup balsamic vinegar

• ½ cup chicken broth

• Zest and juice from one lemon

• 1 tablespoon capers

• Italian (flatleaf) parsley

• Directions

• Combine the flour, granulated garlic, salt, and pepper in a shallow bowl. Roll the pork medallions in the flour mixture till coated.

• Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Squeeze in the lemon juice. Simmer till thickened slightly. Garnish with Italian parsley.       

1. (Adapted slightly from a recipe I found HERE Sorry about the white background. When I attempt to paste as plain text, everything goes kerflooey.)                                    

            

Pilaf, Pilau, Purloo, Bog

So many names for a dish popular in many countries. Basically, rice (or some other grain) cooked in broth with aromatic vegetables and maybe some meat. The variations are endless-- Spanish Arroz con Pollo, Cajun Jambalaya--this one leans Greek.

It's quick to make and really tasty.  

Greek-ish Chicken Pilaf (4-6 servings)

Boneless, skinless chicken thighs (about a pound and a half)

Olive oil

1 1/2 c. rice (Basmati, preferably--it cooks up quick and fluffy)

1 or 2 chopped onions

4 or 5 cloves garlic, peeled and chopped

2 plum tomatoes, chopped

A handful or so of greens--I used collards, spinach would be more authentic.

3 c chicken broth

Juice of 2 lemons

Salt, pepper, dried oregano

Feta cheese

Cut chicken thighs into manageable chunks. Pat dry then brown in olive oil over high heat. Remove and set aside.

Sauté till soft onions and garlic in pan used for the chicken. Add rice and stir till coated with the oil and turning translucent. 

Add chicken broth and lemon juice and stir to deglaze the pan. 

Add tomatoes, greens, salt, pepper, oregano, and chicken. Bring to boil then reduce to a simmer. Cover pan and cook about 15 minutes or till rice is done.

Serve topped with feta.

 

More Than the Sum of Its Parts

                                                                             

 I kinda feel like I posted this recipe previously but can't find it so here goes.

We are big fans of collards and have been forever, long before kale came on the scene. There was a time, I recall, along about the first grade, that I didn't like collards but when my mother told me that Vance Smith (a boy in my first-grade class that I must have had a crush on) loved collards, I gave them another chance and have eaten them happily ever since.

My family always cooked them in broth with some sort of meat--fatback or hog jowl. I add onion, garlic, a tiny bit of sugar, red pepper flakes and serve them with chopped raw onion and vinegar. Sometimes I stir fry them. Mighty good, either way.

Then I saw this recipe on the package of greens (yes, a shortcut--chopped greens) and found another thing to love about collards.

Mixed with cooked potatoes and a little milk, the greens are elevated to, well, maybe not quite fine cuisine, but seriously and surprisingly good. Maybe an American version of England's Bubble and Squeak? Whatever--it's delicious. Would be a nice base for a fried egg too.

Here's the recipe:

3 pounds white potatoes, cut in two- inch chunks

Salt

2 TB. Olive oil

16 0z. chopped collard greens 

1/2 c. chopped red onion (or more) with more for garnish

1/2 to 3/4 c. milk

Cook potatoes in salted water to cover till tender. Drain in colander and set aside.

Add olive oil to drained pot, heat over medium heat, add greens and 1/2 tsp. salt. Stir till wilted.Add onions and cook another few minutes.

Add the drained potatoes to the greens and mash well. Stir in 1/2 c. milk. More milk and more salt if desired.