Crying in Our Cheer

Tis the season for colds and calamities. On the same day I paid the dentist $1300 to hurt me, the furnace went out. Same week came down with horrible cold that continues. Hubby has sinus infection. But we count our blessings on this Christmas Day: jobs, warm homes, a family that is doing well. And we'll eat well if nothing else! I will start with the Christmas Eve and Christmas Day feast (hardly ever too sick to cook) and then back track on some other interesting recipes I have tried in the last couple of weeks but haven't posted.

I watched a special on the Food Network a couple of years ago about a tradition of the Seven Fishes - I think it featured Mario, but honestly can't remember. Did 7 last year, only managed 6 this year. (Keeping in mind, I cheat a little.) I love seafood and could eat it every day. I started with cold stuff: pickled herring and marinated veggies such as peppers, giardiniera and olives. I added tuna squares that come in a vacuum-sealed box - threw the box away, can't remember brand, speared with toothpicks.  Shrimp salad the Louisiana way: boiled in crab boil. Cut up fine and mixed with remoulade sauce, (roughly mayonaisse, creole mustard, ketchup, hot sauce and worcestershire, salt and pepper) then served over shredded lettuce. I made a hot crab dip - real crab - with 1/3 less fat cream cheese and a little black pepper and hot sauce topped with green onions. To die for. I then tried to recreate a French quarter favorite: grilled oysters. In the French quarter, oysters are shelled then topped with a sauce of garlic, butter, hot sauce, worcdstershire sauce and parmesan cheese and grilled. I took a container of oysters and let them drain while I made the sauce. I then dipped the oysters in the sauce, rolled then in the cheese mixed lightly with Panko bread crumbs, placed on a rack on a baking sheet and broiled. My husband doesn't even like oysters and had several. Yummy. Fresh asparagus was draped with two slices of lower-sodium, lower-fat, no-nitrite bacon and put into oven. Bacon makes everything better. Lastly, I sauteed squid in olive oil and sherry.

And yes, I got up and cooked again today. Not a turkey cooker, as we usually eat out on Thanksgiving, and I do ham on Christmas. But Kroger had turkey breast on sale a while back, and it was in the freezer so thought I would give it a whirl. Boy, cooking turkey really does make one nervous! I used the method I used to roast a chicken. After salting with kosher salt and lathering with hot sauce (of course) and black pepper and preheating oven to 425, I placed turkey breast on a rack on pan. 15 minutes one side, turn over, 15 other, then turn down heat to 375. After one hour, 15 minutes, I placed homemade cornbread dressing in bottom of baking dish and propped the turkey breast on top to finish cooking. Total time:2 hours. Sides were good ole green bean casserole, roasted brussel sprouts with butter and lemon juice, butternut squash soup and crescent rolls. And no, I am not cooking Sat. or Sun. Besides, no room in the fridge.

Other good recipes I have tried of late:
Lots of easy stuff

Chicken Mirabella

1/2 cup white wine
1/2 cup chicken broth
1/2 cup pitted prunes
2 Tablespoons brown sugar
1/4 cup red wine vinegar
1/4 cup pitted Spanish olives
4 chopped garlic cloves
1 Tablespoon olive oil
2 teaspoons dried oregano
salt and pepper to taste
4 boneless chicken breasts
1/4 cup drained capers

Preheat oven to 400. In a saucepan, combine wine, broth, prunes, brown sugar, vinegar, olives, garlic, oil and oregano. Bring to a simmer over medium heat and simmer for 10 minutes. Season with salt and pepper. Place chicken in baking dish. Pour the sauce over the chicken, turning to coat. Scatter capers over the top. Bake 30 minutes or until chicken no longer pink inside (check after 20 minutes.)
I served this with bulgar wheat. (See previous posts. 1 cup bulgar, 1 1/2 cup water, bring to boil, lower heat, cook 15-20 minutes or until water is absorbed.)

Meatballs

Comfort food beckons in dreary Midwest weather. I used 3/4 ground beef and 1/2 ground buffalo sausage. I have extolled the virtues of buffalo before. 95% lean, and very tasty. Add your favorite meatball additions. Don't forget to add some Parmesan cheese. Makes a big difference. And don't overwork the meat. Makes them tough. I start them out in the oven then, add to the sauce.

Quick Mushroom Barley Soup

Barley is another whole grain you should become familiar with.

2 Tablespoons vegetable oil
1 chopped onion
2 chopped carrots
1 box sliced mushrooms
3/4 cup quick cooking barley
1/2 tsp. dried oregano
1/2 tsp. dried thyme
4 cups low-sodium chicken broth
salt and pepper to taste

heat oil in large saucepan over medium heat. Add onions and carrots, stirring and cook until soft. Add mushrooms, barley, and dried herbs. Stir one minute. Add chicken broth and 3 cups water and bring to a boil. Lower heat, cover and simmer until barley is tender, about 15 minutes. Season with salt and pepper.

Saw this ad for a Campbell's Soup recipe. Modified slightly to reduce some calories.

Beef & Mushroom Lasagna

1 can 98% fat-free cream of mushroom soup
1/4 cup milk
3/4 lb. ground beef
2 cups Ragu Traditional sauce
6 cooked lasagna noodles
3/4 cup shredded pizza cheese blend

Preheat oven to 400. Stir soup and milk to blend until smooth. Cook beef until browned, pour off fat. Stir in sauce. Layer 1/2 beef mixture in 9 x 13 pan. Top with 3 noodles and 1/2 soup mixture. Repeat. Sprinkle with cheese. Cover with foil. Cook 30 minutes. Uncover and cook till cheese is brown.

Potato and Broccoli Cheese Strata

Roasting the potatoes in the oven first gives them a different texture as opposed to boiling them.

4-6 potatoes, very thinly sliced
seasoning salt
10 oz. frozen broccoli or 1 head fresh
 cheese sauce:
2 Tablespoon butter
2 Tablespoon flour
1 cup milk
salt and pepper to taste
4 oz. shredded cheddar cheese

Spray casserole dish with non-stick spray. Layer potatoes in pan. Sprinkle with seasoning salt and pepper.
Bake uncovered at 425 for 45 or until potatoes or tender. If using fresh broccoli, discard stems or save for other uses. Wash and microwave for 5 minutes. Meanwhile make cheese sauce. Melt butter in small saucepan, blend in flour. Stir in milk, cook over low heat, stirring until mixture thickens. Stir in cheese till cheese melts. Arrange broccoli over potatoes and pour cheese sauce over all. Bake until sauce is bubbly.

Cabbage Pecan Toss

4 cups shredded cabbage
1/2 cup shredded cabbage (coleslaw mix is fine for this)
1/4 cup sliced onion
1 Tablespoon butter
1 teaspoon butter
teasppon mustard
1/4 cup chopped pecans

In glass casserole dish, add all except pecans, cover with plastic wrap. Microwave for 4 minutes. Add pecans and toss.


Harvest Quinoa

1 cup uncooked quinoa
1 Tablespoon butter
1/4 chopped onion
1/4 chopped celery
1 peeled chopped apple
1 cup chicken broth
1/2 orange juice
1/4 cup shredded Parmesan cheese
handful of chopped pecans
salt and pepper to taste
2 Tablespoons fresh parsley

In saucepan, melt butter over medium heat. Cook onion, celery, apple and quinoa in butter 5 minutes, stirring ocasionally. Stir in chicken broth and orange juice. Heat to boiling. Reduce heat and cover. Simmer 15-20 minutes or until liquid is absorbed. Fluff with fork. Stir in chopped pecans and cheese. Sprinkle with parsley.

Spicy Spinach Dip

1 bag baby spinach leaves
1/4 cup feta cheese
2 chopped green onions
1/2 cup cottage cheese
1/4 cup mayonnaise, low-fat or fat-free ok
1 teaspoon horseradish or several sprinkles powdered horseradish from Penzey's (optional)
1 teaspoon lemon juice
salt and pepper to taste

Chop spinach in food processor till pureeed. Add feta cheese and scallions. Blend. Add cottage cheese, mayonnaise, horseradish and lemon juice. Add salt and pepper and process till all is blended. Taste for seasoning. Can be made 3 days ahead.

Potato and Green Bean Salad

Creamer potatoes
1/2 fresh green beans, washed and snapped
3 Tablespoons chicken broth
2 green onions
2 Tablespoons salad vinegar
2 Tablespoons olive oil
1 teaspoon mustard
1 teaspoon Italian dried seasoning

Wash potatoes, place in pot with cold water. Bring to a boil. Boil until almost tender, add green beans, cook until beans are tender, then drain all. Place in bowl. Toss with seasonings and dressings. Add additional salt and pepper to taste.

Steak and Frafalle Pasta with Creamy Tomato Sauce

4 chopped garlic cloves
1/4 cup red vinegar
1 tsp. mustard
1/2 tsp. cinnamon
1/2 tsp. black pepper
1 lb. round steak, cubed
16 oz. farfalle pasta
cooking spray
1 onion chopped
1 28 oz. crushed tomatoes
 1 1/2 tsp dried Italian seasoning
1 tsp. dried basil
8 oz. sour cream, low-fat


Marinade:

Whish together 2 cloves garlic, vinegar, mustard, cinnamon and pepper. Pour over steak cubes and refrigerate at least an hour or overnight. Cook pasta and set aside. Drain steak and discard marinade. Heat a large skillet over medium high heat with cooking spray. Saute steak until brown. Remove steak. Add onion and 2 garlic cloves, cook 3 minutes. Add tomatoes and reduce heat to low. Add seasonings and sour cream and cook for 2-3 minutes until and meat and sauce are completely warmed. Serve over pasta.