Even just a cursory reading of this blog reveals a lot of beans and legumes. We love beans. Beans are our friends. Cheap protein, high in fiber, good in regulating blood sugar, don't get me started. Very versatile.
Tonight's recipe is one the Courier-Journal featured back in May. I halved the recipe for our purposes, but kept the two potatoes, and a little extra heat.
Spinach is another versatile ingredient and I buy a bag every week. Can be soup, salad, stir-fry, casserole, quiche, tossed in here and there, and your kids may even try it raw as a salad if paired with fruit and nuts.
As printed in the Courier-Journal, May 13, 2009
Indian Spinach and Lentils
2 Tbs. vegetable oil
1 onion, peeled and chopped
4 cloves garlic, peeled, and minced
2 Tbs. ginger root, grated
2 tsp. whole cumin seed
2 tsp. curry powder
2 tsp. salt
1 jalapeno or cayenne pepper, seeds removed and chopped
2 cups lentils
5 to 6 cups water
2 potatoes, peeled and sliced
1 lbs. spinach
2 Tbs. cilantro
In a large saucepan, heat the oil over medium heat, and when shimmery, add the chopped onion. Cook, stirring, until onion softens and turns translucent, 5 to 8 minutes. Add the minced garlic and grated ginger, and cook until fragrant, a minute or two. Add the cumin seeds, curry powder, salt and chopped hot pepper. Stir well to coat vegetables with the spice mixture.
Add the lentils, 5 cups water, the potato slices, and the spinach. Bring to a boil, reduce heat and simmer, stirring now and then, until lentils and potatoes are tender, 20 to 30 minutes, adding more water if needed. Spoon into serving bowl, and sprinkle with minced cilantro. Serve with rice and flat bread. Serves 4.
This is a good basic recipe, but it needs more heat for our taste, so if you like it hot..... Also, I waited till the end of lentil cooking process before adding the spinach, so it steamed, but did not cook to death.
Saturday, October 31, 2009
Friday, October 30, 2009
How Do You Treat a 50 cent Cauliflower?
Reader - please see previous post on "How Do You Treat a $ 5.00 Cauliflower?. While at the grocery yesterday, stopped by the reduced produce bin. Saw a reasonably healthy-looking cauliflower marked down to 50 cents. Well, I think we can get 50 cents worth out of it for tonight's meal.
A easy, favorite way is to slice the flowerets thinly, salt and pepper, toss with olive oil and broil till brown and crunchy.
We had mustard greens in the garden early in the summer and they tasted great. When the local market featured cold crop curly mustards, I bought a few plants. We first harvested a mess about 3 weeks ago and I was bitterly disappointed. Literally. My mother told me to wait till after the first frost and the bitter taste will disappear. I will also use the kale method. Here in Kentucky, kale is the favored green. Being a deep south girl, I like mustards and turnips. I tried and tried kale, to no avail. Then, a few months ago, a co-worker shared his recipe. He cooks the kale, then rinses, changes the water, and starts again, adding potatoes and sausage. Can't go wrong with sausage, and we are now happy kale eaters. I will do this with the mustards but only use 1/2 lb of kielbasa as 2 oz. of sausage is 4 Weight Watchers points!
The Farmer's Market featured Kohlrabi and we had not had this in quite awhile. In fact, my lone recipe for kohlrabi had a notation "yummy 5-03". I highly recommend "The Passionate Vegetarian" by Crescent Dragonwagon. Some of her recipes seem complicated, but all are "yummy". passionatevegetarian.com
A easy, favorite way is to slice the flowerets thinly, salt and pepper, toss with olive oil and broil till brown and crunchy.
We had mustard greens in the garden early in the summer and they tasted great. When the local market featured cold crop curly mustards, I bought a few plants. We first harvested a mess about 3 weeks ago and I was bitterly disappointed. Literally. My mother told me to wait till after the first frost and the bitter taste will disappear. I will also use the kale method. Here in Kentucky, kale is the favored green. Being a deep south girl, I like mustards and turnips. I tried and tried kale, to no avail. Then, a few months ago, a co-worker shared his recipe. He cooks the kale, then rinses, changes the water, and starts again, adding potatoes and sausage. Can't go wrong with sausage, and we are now happy kale eaters. I will do this with the mustards but only use 1/2 lb of kielbasa as 2 oz. of sausage is 4 Weight Watchers points!
The Farmer's Market featured Kohlrabi and we had not had this in quite awhile. In fact, my lone recipe for kohlrabi had a notation "yummy 5-03". I highly recommend "The Passionate Vegetarian" by Crescent Dragonwagon. Some of her recipes seem complicated, but all are "yummy". passionatevegetarian.com
Thursday, October 29, 2009
A New Fervor
I've dabbled with cooking with different grains off and on for twenty years now. Thanks to Weight Watchers and their call for "filling foods", I'm back in church again. For several months now, bulgur wheat has shown up nearly every week in a new incarnation. Last night's recipe featured bulgur as the base for a delicious sauce. This recipe will definitely make a repeat appearance in our household.
Mediterranean Shrimp Sauce
2 tsp. olive oil
1 medium onion, chopped
1/4 cup dry white wine or broth
1 14 oz. diced tomatoes (I used no-salt)
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
2 Tbsp chopped fresh parsley
1 Tbsp capers, drained
fresh ground black pepper to taste
pinch of red pepper flakes
1/2 lb. peeled raw shrimp, cut into bite-size pieces
feta cheese
1 cup uncooked bulgur wheat
In a 2-qt saucepan, bring 2 cups of water to a boil. Add bulgur and reduce heat to low. Cover and simmer about 12 minutes or until water is absorbed.
Meanwhile, in a 12-inch skillet, heat oil over medium-high heat. Add onion, cook about 4 minutes, do not brown. Stir in wine or broth, cook 1 minute. Stir.
Stir in tomatoes, seasonings, parsley, capers, black pepper and red pepper flakes. Add 1/4 cup water. Cook for 3 minutes. Taste for seasonings. Add salt and adjust seasonings to preference. Stir in shrimp. Stir frequently, cooking only till shrimp turn barely pink. Do not overcook. Turn off heat. (Shrimp will continue to cook.)
Serve over bulgur wheat. Top with feta cheese. Serves 3.
Mediterranean Shrimp Sauce
2 tsp. olive oil
1 medium onion, chopped
1/4 cup dry white wine or broth
1 14 oz. diced tomatoes (I used no-salt)
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
2 Tbsp chopped fresh parsley
1 Tbsp capers, drained
fresh ground black pepper to taste
pinch of red pepper flakes
1/2 lb. peeled raw shrimp, cut into bite-size pieces
feta cheese
1 cup uncooked bulgur wheat
In a 2-qt saucepan, bring 2 cups of water to a boil. Add bulgur and reduce heat to low. Cover and simmer about 12 minutes or until water is absorbed.
Meanwhile, in a 12-inch skillet, heat oil over medium-high heat. Add onion, cook about 4 minutes, do not brown. Stir in wine or broth, cook 1 minute. Stir.
Stir in tomatoes, seasonings, parsley, capers, black pepper and red pepper flakes. Add 1/4 cup water. Cook for 3 minutes. Taste for seasonings. Add salt and adjust seasonings to preference. Stir in shrimp. Stir frequently, cooking only till shrimp turn barely pink. Do not overcook. Turn off heat. (Shrimp will continue to cook.)
Serve over bulgur wheat. Top with feta cheese. Serves 3.
A Fungus Among Us
On a trip to the health food store awhile back, I picked up a bag of frozen Quorn grounds to use in a casserole for a quickie meal. I had seen this product before and had heard the name but didn't really know what it was other than it's not meat and it's not soy. The back of bag listed a tamale pie recipe but I had another recipe that I've used before and know I like so I went with it. Quorn is made of mycoprotein similiar to what gives mushrooms their "bite". Check out the website: http://www.quorn.us/. In a highly spiced casserole such as this, you can't tell the difference from meat. Nutritionally, it's hard to beat. Low in fat, high in protein, high in fiber, no cholesterol. I don't recall what I paid I paid for a 12 oz. bag which was pre-cooked, therefore no waste, probably $5.00 This recipe will serve at least 6 very hungry individuals. Any meat or Quorn can used.
Tamale Pie
1 lb. ground turkey, lean beef, buffalo or 12 oz. quorn grounds
2 1/2 Tbls. chili powder or more to taste
1 4oz. can green chilies
1 16oz. can pinto beans, undrained
1 2 oz. can sliced black olives, drained
10 -12 oz. jarred salsa, mild or medium, your preference
1/4 cup cilantro, chopped
1 cup yellow cornmeal
1 tsp. salt
1 cup grated sharp cheddar cheese (can use reduced fat)
Heat heavy oven-proof dutch oven (cast-iron works well) over medium heat. Add meat, cooking till losing red color, or if using quorn till thawed and heated. Stir in 2 Tbs. chili powder, then salsa, chilies, beans, olives and cilantro. Heat all till hot. Bring 3 cups of water, cornmeal, 1/2 Tbls. chili powder and 1tsp. salt to boil in a large pot, whisking frequently, until mixture thickens like grits. (Mixture may splatter, be careful) Pour over meat mixture to cover. Sprinkle with cheese and add additional chopped cilantro for colot. Broil until cheese melts and cornmeal gets crusty.
Tamale Pie
1 lb. ground turkey, lean beef, buffalo or 12 oz. quorn grounds
2 1/2 Tbls. chili powder or more to taste
1 4oz. can green chilies
1 16oz. can pinto beans, undrained
1 2 oz. can sliced black olives, drained
10 -12 oz. jarred salsa, mild or medium, your preference
1/4 cup cilantro, chopped
1 cup yellow cornmeal
1 tsp. salt
1 cup grated sharp cheddar cheese (can use reduced fat)
Heat heavy oven-proof dutch oven (cast-iron works well) over medium heat. Add meat, cooking till losing red color, or if using quorn till thawed and heated. Stir in 2 Tbs. chili powder, then salsa, chilies, beans, olives and cilantro. Heat all till hot. Bring 3 cups of water, cornmeal, 1/2 Tbls. chili powder and 1tsp. salt to boil in a large pot, whisking frequently, until mixture thickens like grits. (Mixture may splatter, be careful) Pour over meat mixture to cover. Sprinkle with cheese and add additional chopped cilantro for colot. Broil until cheese melts and cornmeal gets crusty.
Tuesday, October 27, 2009
Nothing Fancy
After being away on Saturday and returning Sunday literally running to my shift at the store, I was glad in more ways than one that Conrad had put up a LOT of Eggplant Sauce in the freezer. He served it over pasta and it sure was good, with olives, onions, capers, tomatoes, and of course eggplant.
Monday was find the house day and knowing I had a class that night, I felt it best to plan something simple. I was leaving early and Conrad coming in late. Well, old tried, tired, but true, and not seen in a year, the old
Impossible Brocolli Pie
1 10 oz. bag frozen brocolli
4oz. sharp cheddar (I used reduced fat, also with the mild cheddar, with good results)
4 oz. mild cheddar (or whatever you have)
1 onion, chopped
3/4 baking mix (I used reduced fat)
3 eggs
1 cup milk (I used skim)
salt, pepper, hot sauce, dried herbs to taste
Preheat oven to 400. Spray 10 inch pie plate with non-stick spray. place brocolli, cheese, and onion in plate and toss to distribute well. In blender, blend eggs, milk, baking mix and seasonings at 30 seconds till well blended. Pour over brocolli and cheese mixture. Bake 40 minutes or until inserted knife comes out clean.
Even though I used reduced fat products and skim milk, I was still quite pleased with the result.
Suggested go-withs: soup, pasta salad.
Monday was find the house day and knowing I had a class that night, I felt it best to plan something simple. I was leaving early and Conrad coming in late. Well, old tried, tired, but true, and not seen in a year, the old
Impossible Brocolli Pie
1 10 oz. bag frozen brocolli
4oz. sharp cheddar (I used reduced fat, also with the mild cheddar, with good results)
4 oz. mild cheddar (or whatever you have)
1 onion, chopped
3/4 baking mix (I used reduced fat)
3 eggs
1 cup milk (I used skim)
salt, pepper, hot sauce, dried herbs to taste
Preheat oven to 400. Spray 10 inch pie plate with non-stick spray. place brocolli, cheese, and onion in plate and toss to distribute well. In blender, blend eggs, milk, baking mix and seasonings at 30 seconds till well blended. Pour over brocolli and cheese mixture. Bake 40 minutes or until inserted knife comes out clean.
Even though I used reduced fat products and skim milk, I was still quite pleased with the result.
Suggested go-withs: soup, pasta salad.
In Praise of Local Farmer
Made it just in time Saturday for the start of the Community Farm Alliance Annual Meeting and Conference at Blue Licks State Resort Park between Paris and Maysville. (communityfarmalliance.org ) We had not visited this part of Kentucky before. We are new members of CFA, and did not know what to expect other than a lunch featuring local food! Sounded good to us! Seriously, the opening, keynote speaker, Michael Jacoby Brown gave a presentation on what it takes to grow an organization. After a short break, I attended a session reporting on the "Stone Soup" dinners in Louisville. The vision of the group is to grow a "supportive, inclusive community where everyone learns to cook with fresh, healthy food from a flourishing market of sutainable local farms." ( http://stonesoupky.org/ ) In the enthusiasm of the moment, I signed up to lead one in 2010. Right now, don't have a clue. I'll have to get back to you on that.
Ah, the lunch. We feasted on local boiled potatoes, stewed tomatoes, collards with ham (even non-collard liking Conrad liked these - very tender), buffalo stew, Weisenburger Mills biscuits and cornbread and apple cobbler.
There were two after lunch sessions I attended. The first explained a variation of a CSA (Community Supported Agriculture) project run by a church. Conrad and I both applauded the effort, but doubt it could done on a larger scale.
The second presentation featured a farmer who actually makes a living with 12 subscribers to a CSA and a representative from the University of Kentucky talking about their farm and CSA program. We now know a heck of a lot more about CSAs than we did before.
The original intent of the CSA is a contract between farmer and consumer. The consumer pays up front for a subscription of so many weeks of food, usually produce, sometimes also eggs, or meat. There is no guarantee however, as the farmer is at the mercy of the weather. The upfront payment helps the farmer pays for his costs, and if the weather and the bugs hold out, the consumer enjoys a tasty season indeed.
There have been some variations of the CSA and that was what the workshops were about.
And then we ate local food again! Kenny's Cheese! Purnell's Sausage balls. Deviled eggs.
We were glad we attended and stayed on to enjoy the park. After a walk, it was time to eat again!
State resort parks have restaurants and this evening it seemed everyone from miles around came to take advantage of the abundant buffet. But the wait staff took it all in stride, and folks were seated quickly enough. Just when I thought I couldn't possibly eat anymore, I tasted the fried catfish filets. Absolutely, some of the best I have had. That is just plain good frying technique. So, yes, I had a little more. But, no, I did not have buffet for breakfast the next morning and did not need "lunch" till 4 pm the next day!
Ah, the lunch. We feasted on local boiled potatoes, stewed tomatoes, collards with ham (even non-collard liking Conrad liked these - very tender), buffalo stew, Weisenburger Mills biscuits and cornbread and apple cobbler.
There were two after lunch sessions I attended. The first explained a variation of a CSA (Community Supported Agriculture) project run by a church. Conrad and I both applauded the effort, but doubt it could done on a larger scale.
The second presentation featured a farmer who actually makes a living with 12 subscribers to a CSA and a representative from the University of Kentucky talking about their farm and CSA program. We now know a heck of a lot more about CSAs than we did before.
The original intent of the CSA is a contract between farmer and consumer. The consumer pays up front for a subscription of so many weeks of food, usually produce, sometimes also eggs, or meat. There is no guarantee however, as the farmer is at the mercy of the weather. The upfront payment helps the farmer pays for his costs, and if the weather and the bugs hold out, the consumer enjoys a tasty season indeed.
There have been some variations of the CSA and that was what the workshops were about.
And then we ate local food again! Kenny's Cheese! Purnell's Sausage balls. Deviled eggs.
We were glad we attended and stayed on to enjoy the park. After a walk, it was time to eat again!
State resort parks have restaurants and this evening it seemed everyone from miles around came to take advantage of the abundant buffet. But the wait staff took it all in stride, and folks were seated quickly enough. Just when I thought I couldn't possibly eat anymore, I tasted the fried catfish filets. Absolutely, some of the best I have had. That is just plain good frying technique. So, yes, I had a little more. But, no, I did not have buffet for breakfast the next morning and did not need "lunch" till 4 pm the next day!
Fast Fish Friday
Knowing we are getting up EARLY Saturday morning to travel to the Community Farm Alliance conference, I planned a quick meal for after work on Friday. Louisiana girls love catfish, and Kroger had frozen catfish nuggets on sale for $1.29 lb. I squirted brown spicy mustard on the nuggets - no extra salt- and added breading. On a pan sprayed with non-stick spray, I placed the nuggets, tater tots and jalepenos stuffed with cream cheese. Cook 15-20 minutes. Our salad was Black-Eye Pea Salad, also known as Texas Caviar. I drained and rinsed 1 can of black-eye peas, added 1 chopped green pepper, 3 washed and chopped green onions, 1 minced garlic clove, 1 jar pimentoes. Then I started with 3 Tablespoons Apple-Cider vinegar and 2 Tablespoons salad oil, dash hot sauce, and fresh black pepper. Add salt, and Italian seasoning to taste, more vinegar and/or oil to your liking.
Thursday, October 22, 2009
How Do You Treat a $5 Cauliflower?
Wednesday was errand day and I must have had 12 stops to make. One was a local health food store, one of the first in town, to get some happy eggs. I have tried several brands of happy (laid by free-range hens) eggs, but now refuse all but Chelsey's eggs (http://www.dutchcreekfarm.net/ ). Those eggs are downright delirious. I still use Kroger eggs for cooking, as those really happy eggs are also really expensive, but worth every penny (and dollars). While in the store, I spied a beautiful cauiflower, but didn't see the price. I threw it in the basket and kept on going. Imagine my reaction when I got home and and looked at the receipt. $5.00!!! I don't think I have ever paid more than $2.95 for a head of cauliflower, even organic.
Naturally, I was going to make this cauliflower the star of the show. I was kind of scared of it, truth be told. I "steamed" the flowerets in the mircrowave a minute at a time. I did not want them to get soft and mushy. Then I tossed with freshly grately Parmesan cheese - not too much - we want to taste this cauliflower. I then sprinkled them with pink Himalayan salt, Panko bread crumbs, a dash of cayenne, and topped them with slivers of black truffle butter. Seriously. I broiled until barely brown. The cauliflower tasted very fresh and cauliflowery.
Naturally, I was going to make this cauliflower the star of the show. I was kind of scared of it, truth be told. I "steamed" the flowerets in the mircrowave a minute at a time. I did not want them to get soft and mushy. Then I tossed with freshly grately Parmesan cheese - not too much - we want to taste this cauliflower. I then sprinkled them with pink Himalayan salt, Panko bread crumbs, a dash of cayenne, and topped them with slivers of black truffle butter. Seriously. I broiled until barely brown. The cauliflower tasted very fresh and cauliflowery.
Wednesday, October 21, 2009
Going For the Grain
Quinoa (pronounced keen-wa) is a new favorite grain. So far, I have used it mostly in stuffed peppers that have been so plentiful from the garden. Below are two recipes for stuffed peppers that incorporate this quick cooking and tasty grain. It is also good for those who must follow a gluten-free diet.
Stuffed Peppers #1
1 c. quinoa
2 c. water
4 large or 6 medium green peppers
1 medium onion, diced
1/2 lb. diced fresh mushrooms
2 Tsp. butter
1 14 oz. can tomatoes
2 garlic cloves, crushed
1 12 oz. jar Mexican salsa
1/2 cup shredded Mozarella or Pizza cheese blend
Preheat oven to 325. Place the quinoa and water in a 1 1/2 qt. saucepan and bring to a boil. Reduce heat, cover and cook till all water is absorbed, about 10-15 minutes. Place peppers in microwave-safe bowl and cook 2 minutes. Check for softness. In a large skillet, saute onions and mushrooms in butter until soft. Add the can of tomatoes, the garlic, and salsa. Cook for 10 minutes. Fold in quinoa. Place peppers in dish and stuff with filling. Either place remaining stuffing around peppers or freeze for a future batch of stuffed peppers.
Sprinkle with cheese and bake for 20 minutes.
This stuffing is my favorite, perhaps because I am such a tomato and garlic and mushroom fan.
Quinoa Stuffed Peppers #2
2/3 c. quinoa
1 1/2 c. water
4-6 red bell peppers
1 Tablespoon olive oil
2 diced carrots
1 small onion, diced
1 10 oz. frozen spinach, thawed and drained, or 1/2 bag fresh spinach steamed in microwave
1 can red kidney beans
2 tsp. chili powder
1/2 cup mozarella or pizza cheese blend
Preheat oven to 350. Boil 1 1/2 cups water, add quinoa. Reduce heat, add quinoa and cook for 15 minutes. Keep covered, set aside. Remove pepper tops, and seeds. Place in microwave for 2 minutes or until soft. Heat oil skillet. Add carrots, cook for 5 minutes, add onions, cook for 5 minutes. Stir in spinach and beans. Mix in quinoa and chili powder, add salt and pepper to taste. Fill peppers and place in baking dish. Sprinkle with cheese. Bake for 20 minutes.
Both recipes make a ton of filling. The former is definitely my favorite although I was glad I tried the latter.
Although quinoa in a box is costly, look for it in the bulk bin of your local health food store. I found it for $2.69 lb. - a much better price than the $5.69 for a 12oz. box.
Stuffed Peppers #1
1 c. quinoa
2 c. water
4 large or 6 medium green peppers
1 medium onion, diced
1/2 lb. diced fresh mushrooms
2 Tsp. butter
1 14 oz. can tomatoes
2 garlic cloves, crushed
1 12 oz. jar Mexican salsa
1/2 cup shredded Mozarella or Pizza cheese blend
Preheat oven to 325. Place the quinoa and water in a 1 1/2 qt. saucepan and bring to a boil. Reduce heat, cover and cook till all water is absorbed, about 10-15 minutes. Place peppers in microwave-safe bowl and cook 2 minutes. Check for softness. In a large skillet, saute onions and mushrooms in butter until soft. Add the can of tomatoes, the garlic, and salsa. Cook for 10 minutes. Fold in quinoa. Place peppers in dish and stuff with filling. Either place remaining stuffing around peppers or freeze for a future batch of stuffed peppers.
Sprinkle with cheese and bake for 20 minutes.
This stuffing is my favorite, perhaps because I am such a tomato and garlic and mushroom fan.
Quinoa Stuffed Peppers #2
2/3 c. quinoa
1 1/2 c. water
4-6 red bell peppers
1 Tablespoon olive oil
2 diced carrots
1 small onion, diced
1 10 oz. frozen spinach, thawed and drained, or 1/2 bag fresh spinach steamed in microwave
1 can red kidney beans
2 tsp. chili powder
1/2 cup mozarella or pizza cheese blend
Preheat oven to 350. Boil 1 1/2 cups water, add quinoa. Reduce heat, add quinoa and cook for 15 minutes. Keep covered, set aside. Remove pepper tops, and seeds. Place in microwave for 2 minutes or until soft. Heat oil skillet. Add carrots, cook for 5 minutes, add onions, cook for 5 minutes. Stir in spinach and beans. Mix in quinoa and chili powder, add salt and pepper to taste. Fill peppers and place in baking dish. Sprinkle with cheese. Bake for 20 minutes.
Both recipes make a ton of filling. The former is definitely my favorite although I was glad I tried the latter.
Although quinoa in a box is costly, look for it in the bulk bin of your local health food store. I found it for $2.69 lb. - a much better price than the $5.69 for a 12oz. box.
Tuesday, October 20, 2009
Waste Not, Want Not
I made a beer bread last week to go along with a crockpot roast/stew. Hadn't used this recipe in years. Quite easy, and with the cold spell and rain all week, hit the spot. But with Conrad having several lunches out, we had some left over. So, for Sunday brunch, I turned the bread into savory french toast sticks. I added dried herbs and a little hot sauce to the milk and eggs and baked in the oven. Alongside, on lipped foil to catch drippings, I cooked sausage patties (I have a huge box of frozen Old Folks, made from local pig, bought pre-Weight Watchers - 1 sausage patty, 4 pts.) Any leftover savory bread can turned into french toast for a simple supper.
Herbed Beer Bread
3 cups self-rising flour
3 Tbsp. sugar
1 Tbsp. dried Italian herbs
12 oz. room temperature beer
1/2 grated Parmesan cheese
1 Tbsp. shortening
3 Tbsp. cornmeal
2 Tbsp. melted butter or margarine
Preheat oven to 325. Grease loaf pan with shortening and sprinkle bottom and sides with the cornmeal. In large mixing bowl, combine the flour, sugar, cheese, and herbs. Mix well. Stir in the beer. Turn batter into pan. Bake for 65 minutes. Brush baked loaf with melted butter or margarine. Turn out on rack to cool.
Conrad is a special events volunteer with Louisville's Kentucky Humane Society. Their recognition event was Saturday and as part of the festivities, a chili cook-off was announced. I work most Saturdays, but had this one off, and of course, my competitive juices were flowing. 8 chilis were entered and as our names were announced as winners, my fist went up in the air with a loud "Yes!". This always embarrasses my husband, but hey, I like to win. Based on the comments of the judges, I believe it was the cumin. I discovered cumin as a teenager and haven't made a chili without it since. I use Penzey's spices. Not cheap, but of the best quality. http://www.penzeys.com/
Anyway, here in Kentucky, the natives tend to put spaghetti or macaroni in their chili, but I could not force myself to do that to my chili entry. Growing up, I had heard of Cincinnati spaghetti, where the chili is served on top, and these chili leftovers will be perfect for that. (I'll use whole-grain.) We will serve it with chopped onions and jalapenos and a salad with fresh avocado and ripe olives before heading off to a nearby second run movie theater.
More on last night's apple desert. I grew up an only child and Dad had no sweet tooth, so I still prefer savory over sweet any day. Yesterday's attempt was to use up a little of this, that, and the other. I took two of Conrad's apples, very tasty this time of year, (Cortland's I believe), sprinkled with lemon juice, added chopped dates that Conrad had bought at grocery but did not care for as snacking dates, a few chopped walnuts that were hanging out in a bag, tossed with a little cornstarch, mixed with a 1/3 cup apple juice and placed in pie dish. I covered it with the softened remnants of horribly broken pie dough to fashion a fairly decently-looking pie and baked in the 375 oven till brown. It was much lighter and less gummier than a real pie. Conrad had three pieces.
Herbed Beer Bread
3 cups self-rising flour
3 Tbsp. sugar
1 Tbsp. dried Italian herbs
12 oz. room temperature beer
1/2 grated Parmesan cheese
1 Tbsp. shortening
3 Tbsp. cornmeal
2 Tbsp. melted butter or margarine
Preheat oven to 325. Grease loaf pan with shortening and sprinkle bottom and sides with the cornmeal. In large mixing bowl, combine the flour, sugar, cheese, and herbs. Mix well. Stir in the beer. Turn batter into pan. Bake for 65 minutes. Brush baked loaf with melted butter or margarine. Turn out on rack to cool.
Conrad is a special events volunteer with Louisville's Kentucky Humane Society. Their recognition event was Saturday and as part of the festivities, a chili cook-off was announced. I work most Saturdays, but had this one off, and of course, my competitive juices were flowing. 8 chilis were entered and as our names were announced as winners, my fist went up in the air with a loud "Yes!". This always embarrasses my husband, but hey, I like to win. Based on the comments of the judges, I believe it was the cumin. I discovered cumin as a teenager and haven't made a chili without it since. I use Penzey's spices. Not cheap, but of the best quality. http://www.penzeys.com/
Anyway, here in Kentucky, the natives tend to put spaghetti or macaroni in their chili, but I could not force myself to do that to my chili entry. Growing up, I had heard of Cincinnati spaghetti, where the chili is served on top, and these chili leftovers will be perfect for that. (I'll use whole-grain.) We will serve it with chopped onions and jalapenos and a salad with fresh avocado and ripe olives before heading off to a nearby second run movie theater.
More on last night's apple desert. I grew up an only child and Dad had no sweet tooth, so I still prefer savory over sweet any day. Yesterday's attempt was to use up a little of this, that, and the other. I took two of Conrad's apples, very tasty this time of year, (Cortland's I believe), sprinkled with lemon juice, added chopped dates that Conrad had bought at grocery but did not care for as snacking dates, a few chopped walnuts that were hanging out in a bag, tossed with a little cornstarch, mixed with a 1/3 cup apple juice and placed in pie dish. I covered it with the softened remnants of horribly broken pie dough to fashion a fairly decently-looking pie and baked in the 375 oven till brown. It was much lighter and less gummier than a real pie. Conrad had three pieces.
Monday, October 19, 2009
Origins of the American Casserole
Americans equate "casserole" with cream of anything soup. But it did not begin that way. In 1941, the day after Pearl Harbor, a slim cookbook appeared authored by Marian Tracy. It introduced a less formal way of preparing dinner. The meat and vegetables were placed in an oven-proof dish - a "casserole" - and baked while a salad, bread and desert were prepared. Yes, some of recipes called for cream of something of soup. But many had a decidedly European influence. I do not own that first cookbook but have her second, published in 1951. While skimming through it last night, I came across this recipe that will use up some ham in the freezer. Can't sit in the freezer too long. Conrad was never a fan of ham till I brought home a Honey-Baked ham for Christmas last year. When the E-Club sent me a coupon recently for 33% off a ham, you bet I high-tailed it over to the store. Conrad made a pig of himself, so to speak. And of course, we had soup with the bone. Now on to the potato ham casserole from the frozen leftovers. This one features a milk and egg custard . ( I modified the recipe slightly. I usually do, based on experience.) To accompany, we will have homemade vegetable soup made with buffalo soup bone, tomato and pepper marinated salad served over greens, eggplant, of course (just cut into strips, seasoned and baked) and baked apples and dates covered with bits of broken pie crust dough discovered while doing a major freezer reorganization today.
Potato Ham Casserole
5-6 potatoes, depending on your needs, peeled and sliced thin
2 onions, sliced thin
2 green peppers, sliced thin, seeds removed
3/4-1 1/2 lbs. chunks of ham (whatever you have)
1/2 - 1 tsp. dried Italian seasoning
Fresh ground pepper
1 1/2 cups of milk
2 eggs, slightly beaten
freshly grated Parmesan cheese
Preheat oven to 350. Spray non-stick spray in 9x13 inch dish. Layer potatoes, onions, peppers, ham. Sprinkle with Italian seasoning and fresh ground pepper. Repeat as necessary. Beat milk and eggs together and pour over all. Cover tightly and cook for 30 minutes. Uncover. Check for doneness of potatoes. Cover again and check after 10 minutes leaving uncovered until done. Sprinkle with cheese.
Potato Ham Casserole
5-6 potatoes, depending on your needs, peeled and sliced thin
2 onions, sliced thin
2 green peppers, sliced thin, seeds removed
3/4-1 1/2 lbs. chunks of ham (whatever you have)
1/2 - 1 tsp. dried Italian seasoning
Fresh ground pepper
1 1/2 cups of milk
2 eggs, slightly beaten
freshly grated Parmesan cheese
Preheat oven to 350. Spray non-stick spray in 9x13 inch dish. Layer potatoes, onions, peppers, ham. Sprinkle with Italian seasoning and fresh ground pepper. Repeat as necessary. Beat milk and eggs together and pour over all. Cover tightly and cook for 30 minutes. Uncover. Check for doneness of potatoes. Cover again and check after 10 minutes leaving uncovered until done. Sprinkle with cheese.
Sunday, October 18, 2009
Good Night Sweet Garden
Lunch's eggplant recipe is one I found in an old cottage cheese pamphlet that I modified.
Italian Cottage Bake
1 eggplant, washed, peeled and sliced
1 cup low or fat-free cottage cheese
l medium tomato, chopped
1 tsp. dried Italian seasoning
1 egg, beaten
1/2 cup regular or reduced fat shredded mozzarella or pizza cheese
Spray a cookie sheet with non-stick spray. Arrange slices and bake in 375 oven till soft (about 10 mins.) Meanwhile, mix other ingredients except for pizza cheese in medium bowl. Spray 8 inch baking dish with non-stick spray. Arrange layer of eggplant, layer of cottage cheese mixture, repeat. Bake at 375 20 minutes, add pizza cheese, cook another 15. Insert knife. Should be set and have nice brown color. Recipe can easily be doubled for larger family. Makes 4 squares to serve as side dish or light entree.
Not having to work this weekend, we headed out early to the last operating Farmer's Market of the year yesterday. Louisville is blessed to have up to 20 small to large farmer's markets, at least one a day, operating from late April till mid Oct. The Bardstown Rd. market will run till the end of Dec. Yesterday we saw tomatoes, peppers, tomatoes, greens, etc. We purchased end of the season of the corn for Sunday night's meal. We dabbled in sweet potatoes in our garden, came up with only 4 lbs; Conrad purchased a couple at the market. I also got a couple of green tomatoes, some Kenny's cheese ( kennycountrycheese.com ) a few other things, and some Kentucky Bison ( kentuckybisonco.com ) mild breakfast sausage. I have come to love buffalo meat. It is 95% lean. The Kentucky Bison company has its own herd, its own processing plant and own distribution. Buffalo meat can be found at Whole Foods and recently my local Kroger offered a vacuum-packed brand called "Great Range". The farmers' markets also offer local chicken, pork, lamb, and beef. We're not health nuts or food snobs yet, mind you. I have a box of Velvetta shells and cheese on the shelf. And there a couple of Bertolli frozen entrees that won't instantly clog your arteries. These items have their place. But since the Chinese scare of plastic in pet and baby milk, we've become a LOT more mindful of "now where does this stuff come from?".
Sunday's supper consisted of Bison sausage and mushroom stuffed sweet potatoes, end of season of corn and oven-fried green tomatoes purchased at farmer's market and cream cheese stuffed jalapenos from our garden. Any pork sausage will work in this recipe.
Sausage Stuffed Sweet Potatoes
4 Sweet Potatoes, washed and scrubbed
1/2 lb. sausage
1/2 chopped mushrooms
Prick potatoes with a fork and place in microwave. Hopefully, you have the magic potato button. Let cool slightly. Slice in half. Meanwhile, crumble sausage in skillet and cook till brown. Add chopped mushrooms, cooking till soft. Scoop sweet potatoes out, leaving nice shell. Mix with sausage and mushrooms. Return to shells. Add grated cheese or breadcrumbs and broil slightly if desired.
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