MOM's VEGETABLE SOUP (with Extra Meat)

You can feed an ARMY with this recipe!! As Mom did many a weekend... Missing Mom, but knowing she'd be proud!

MOM's VEGETABLE SOUP (with Extra Meat) Serves 10 to 15

2 to 2 1/2 pounds beef stew meat, cut into small bite-sized cubes
salt and pepper, to taste
1-2 onions, chopped small
water, as needed

Season meat with salt and pepper. (*I would divide the meat into 2 or 3 batches so that it browns and does not simmer! --TC) Heat a large wide-bottom, deep pan over medium; brown meat, then add onions and cook until softened.

Once browned, cover with water about 1" higher than the meat. Simmer uncovered about 2 hours.

2 to 3 ribs of celery, chopped
4 to 6 carrots, sliced/chopped
3 large white potatoes, cut into 1" cubes

Add celery, carrots, white potatoes; cover with water again and simmer 1 hour.

64 fl oz. Tomato Juice
2 cans dark red kidney beans, rinsed and drained
2 cans pinto beans, rinsed and drained
2 cans corn
1 can peas
1 can kitchen-cut green beans
2 beef bouillon cubes

Add above ingredients and add water if needed to cover vegetables; simmer 30 minutes to meld flavors and heat through. Taste and reseason if necessary.

Serve in the tradition of mom -- with a 1/2 of peanut butter sandwich or Ritz crackers! --Courtesy of the Traveling Culinarian's mom Judy - December 2010.

MOM's CHICKEN & DUMPLINGS

So nice to be home among my extended family and reveling in memories of events and food! My mom has been spoiling us with her mouth-watering comfort dishes of our childhood these past few weeks. The following is one of our favorites -- a good as any Southern Diner Blue Plate Special!!!

Mom's Chicken & Dumplings Serves 8 to 10; Cook: 2.5 hours

6 chicken legs - skin on
5 chicken thighs - skin on *I use boneless, skinless and add with the breast meat later -- TC
3 bouillon cubes (or 3 tsp chicken base)
2 tsp sea salt
pepper, just a tad - if desired
water, as needed
4 stalks celery, chopped
1 onion, chopped *optional
3 boneless, skinless chicken breasts *I cut each breast half into 2 or 3 large chunks --TC
2 cups Bisquick mix
2/3 cup milk
1 1/2 tsp crushed Herbes'de Provence OR 3 TBSP fresh herbs, chopped - thyme, rosemary, parsley, etc.

Place chicken legs and thighs in an over-sized skillet with sides at least 4" tall. (You want more surface area to make LOTS of dumplings!! My pan is approximately 15” across. –TC) Cover with water and add salt and bouillon cubes. Cover and simmer 45 minutes.

Add celery, onion; cover and simmer 15 minutes.

Add chicken breasts; cover and simmer an additional hour. *If you are like me, you'll want to skim the fat off the top... per mom: "Don't do it! It has all the flavor!" Mom is right! :)

**My extra step: Remove the legs and cool slightly… Remove skin and pull meat off the bones, taking care to discard the inedible parts of the tendons and small bones. Add meat back to the pot.

Remove lid and bring up to nearly a boil. Meanwhile make a quick dumpling dough by gently mixing Bisquick mix, milk, and herbs until just combined. Drop by spoonfuls (Mom likes huge, heaping mounds and I prefer heaping tablespoon size dumplings) into the boiling broth.

Reduce heat and simmer, uncovered, for 10 minutes. Cover pan and simmer an additional 10 minutes.

**My 2nd extra step: Once the first round of servings are in the bowl, quickly make another batch of dumplings and follow above directions. This recipe gets thicker and tastier IF it makes it to ‘leftover’ status! ENJOY the homemade goodness!! --Courtesy of the Traveling Culinarian's mom Judy -- December 2010.

Worth the Wait...

Sorry it has been so long since my last post. I have been traveling quite a bit over the past few months. A wedding here, a family getaway there, but mostly home to help my family. My mother was very ill, but thankful she seems to be doing well now.... Another positive -- I am now the legal mother of the two wonderful children who came into our lives last year! We formally adopted the brother and sister duo in October and could not be more delighted!


Now, let's go back to October 2009. I had the opportunity to visit with my sisters in Brooklyn, NY. We had an amazing time walking and eating our way through Brooklyn and Manhattan!!


Here is my version of my favorite dish of that trip!

The TRAVELING CULINARIAN’s version of FRANNY’s COLD SQUASH SALAD
Servings - Varies; Prep Time: 20 mins; Cook Time: 25 mins; Inactive time: about 1 hour

My sisters and I dined at a restaurant named FRANNY’s in Brooklyn, NY, in October 2009.
We had a fantastic dining experience -- from the sumptuous foods, lovely wine, knowledgeable yet, friendly service and warm ambiance of the restaurant as well as the other clientele...
I wrote to the restaurant requesting the recipe for the amazing dish we all rave about to this day! The chef Danny Amend graciously emailed me back with the details of the dish. I thanked him and the rest of the staff at FRANNY’s for their time, efforts and fabulous establishment!!

Chopped raw almonds
Winter squash – outer skin washed & peeled if necessary, seeded and cut into slices or wedges (Delicata, Kobacha, Acorn, Butternut, etc.)
Olive oil
Geasoning (or your favorite seasoning blend) or Kosher salt & fresh cracked pepper
Golden raisins *I used Zante currants, but cranberries or dried cherries would be nice too!
Cider vinegar, HOT
2 TBSP Agave nectar (I thought the vinegar on its own was much too tart!!)
Fresh mint, chopped
Fresh chiles, chopped fine *I had none available, so I used chopped Roland brand ‘Pepper Sweeties – Sweet Piquant Peppers’ (they are pickled and have a bite of heat!)
Fresh lemon, cut into wedges

Preheat oven to 350 degrees F.
While oven is heating, dry roast almond pieces; stirring every 3 to 5 minutes to prevent burning. Remember, the nuts will continue cooking when removed from the heat!! A good rule of thumb: when you smell the nuts they are nearly ready!
Toss slices of winter squash with olive oil, seasoning blend and sea salt – to coat. Line a baking sheet or two with parchment or non-stick spray. Spread pieces of squash out in a single layer; do NOT crowd as you wish to roast the squash, NOT steam it. Turn every 7 to 10 minutes depending on thickness of squash. Remove when just fork-tender. Cool completely. *Note: I turned my thinner slices of squash once for (total cooking time: about 17 mins). I turned my thicker slices twice (total cooking time: about 24 mins).
While the squash is cooking, pour ½ cup HOT cider vinegar over raisins, currants or cranberries in a small stainless steel or glass bowl. Let mascerate until cooled. Even after they had mascerated, the pickled dried fruits seemed more tart than I remembered – not how I remembered the delightful dish served at FRANNY’s, so I added some agave nectar to balance the flavors. [Store covered in the fridge up to 2 weeks.]
Arrange cooled squash slices on a serving platter, drizzle with olive oil, pickled dried fruits, and a squeeze of fresh lemon juice; season with salt & pepper. Garnish with the mint, chiles and the toasted almond pieces. I hope you enjoy this dish as much as I do!! --Courtesy of The Traveling Culinarian, at home in Sacramento, CA – November 2010.

CAPONATA & POLENTA - a few ways

I love the challenge of introducing new foods to people. I saw this recipe years ago, made it for myself and the husband. We LOVED the caponata and polenta!! (Hubby is a self-proclaimed 'grit hater' and thought he would strongly dislike polenta as well. Wrong!) This pairing has become a 'comfort food combination' for us over the years.

The versatility of the caponata is that you can use many ingredients and still end up with a great product!! In fact, I have NEVER made it the same way twice!!

The great thing about the polenta is that you can make it ahead (the morning of or night before serving), chill it, cut into desired shapes, brush with oil and pan fry/grill/or bake it in the oven. It takes on a crispy outer edge and stays divinely creamy inside! This has pleased the taste buds of all I've served -- a surprise to a great many of them! --TC

CAPONATA AND HERB POLENTA Serves 4

Caponata:
2 tablespoons (2 turns around the pan) extra-virgin olive oil
4 cloves garlic, chopped
1/2 to 3/4 teaspoon crushed red pepper flakes *start with less if you're not keen on a little spice creeping up on you --TC
1 red bell pepper, seeded and diced
1 cubanelle Italian long green pepper, seeded and diced, optional
1 large sweet onion, peeled and chopped
2 ribs celery, chopped
1/2 cup large green olives, pitted and chopped *I omit these and just use black olives --TC
1/2 cup Kalamata black olives, pitted and chopped *I quarter these --TC
1 (3-ounce) jar capers, drained *I usually use about 2 TBSP capers, roughly chopped --TC

1/2 cup (a couple of handfuls) golden raisins *I use anything but raisins: dried cherries, apricots, dried apple chunks, chopped sundried tomatoes, etc. --TC
1 medium firm eggplant, diced *I peel mine, that way I sneak it in on 'eggplant haters!' --TC
Salt
1 (32-ounce) can diced tomatoes *I use low-sodium, petite diced
1 (14-ounce) can crushed tomatoes
1 handful flat-leaf parsley, chopped

**I use what I have on hand, so here are some of the other combinations I’ve used for the Caponata! See a few recipe variations below. --TC

*TC’s Recipe A: I used bell peppers (1), leeks (2 light green & white, cut into halfmoons and washed well!), shallots (2), capers (1 TBSP), garlic (2 cloves), olive oil, honey, salt, and red pepper flakes.
*TC’s Recipe B: I used bell peppers (2), Viadalia onion (1), capers (1 TBSP), garlic (4 cloves), medium eggplant, 28 oz can Petite Diced Tomatoes (1), 8 oz can Tomato Sauce (1), 4 oz water, olive oil, honey (4 TBSP), sea salt, and red pepper flakes.

Polenta:
3 cups chicken stock
1 cup quick-cook polenta, found in Italian foods or specialty foods aisles
4 sprigs fresh thyme, leaves removed and chopped
1 sprig fresh rosemary, leaves removed and chopped finely chopped
2 tablespoons butter
1/4 cup grated Romano or Parmigiano
Salt and pepper
6 cups mixed greens
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Serving suggestion: Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper

Caponata: Place the cutting board near the stovetop. Preheat a big, deep pot over medium heat. Add oil, garlic, and crushed pepper. As you chop vegetables (peppers, onion, and celery), add them to the pot. Once vegetables are in there, increase heat a bit.

Stir in olives, capers, and raisins. Salt the diced eggplant and stir into the pot. Add tomatoes, diced and crushed, to the pot and stir caponata well to combine. Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender. Stir in parsley and remove pan from heat.

Polenta: Bring 3 cups chicken broth to a boil. Add polenta and stir constantly until the cornmeal masses together. Stir in herbs, butter, cheese, salt, and pepper. *I found this to be a bit “thick,” so I added 2 TBSP heavy cream &/or 2 TBSP olive oil – lightly warmed. --TC (***also see 'Suggestion from TC' below...)

Spread polenta out over a serving platter. Make a shallow well from the center out and fill with half of the prepared caponata. This stands as a complete dinner on its own, so rich with vitamins and fresh vegetables. Refrigerate the remaining caponata for a later use.** Pour remaining polenta onto a buttered/oiled If you prepare a salad, keep it simple. Dress mixed greens with oil, vinegar, salt, and pepper. Caponata can also be used as a bruschetta topping. –Courtesy of Rachel Ray, as seen on 30 Minute Meals - Food Network.

**How to make Crispy Pan-Fried Polenta from TC: Pour polenta onto a greased sheet pan with sides. Smooth out to a consistent 3/4 to 1" thickness. Dot with butter and cover with plastic wrap directly on top of polenta so a 'skin' will not form -- do not wrap around the sides of the pan yet. Let cool completely on the counter, then wrap tightly and place into the refrigerator for at least 4 hours, better if you can let it go overnight.

Preheat a non-stick pan over medium heat. Coat with a little non-stick spray.

Get a standard 'dredging station' ready (seasoned egg wash and seasoned flour - in two seperate dishes). Cut polenta into desired shape (squares or triangles seem to be easist!).

Put 2 TBSP oil and 1 TBSP butter into the pan. Meanwhile dip the cut polenta into the egg wash, let excess drip off; then dredge in the flour, shaking off excess. Gently place the polenta into the oil. Repeat with remaining polenta, but do not crowd the pan. Cook until golden brown on each side, remove to paper-towel lined drying rack to remove excess oil. Season with sea salt while HOT.

***Suggestions from TC: If you like a looser polenta (say like creamy, cheesy grits), I would start with 4 cups of broth when making your polenta. Once it cooks and the grains are no longer 'al dente' (meaning still a tad under-cookerd or 'to the tooth'), you are ready to serve it! Serve it with grilled shrimp, chicken, steak, or sausages -- cut the last three proteins into diagonal slices for a nice presentation! --The Traveling Culinarian.

KOREAN CRAVINGS

Once upon a time, I lived in Atlanta and worked in the wonderful world of insurance. (No sarcasm here!!) I used to LOVE taking brokers to the suburbs between Dunwoody and Chamblee on Peachtree Road (unlikely, a ‘Peachtree’ in Atlanta, I know!) to Hanwoori Korean Restaurant.

Every once in a while the cravings for Bulgogi (Korean Barbecued Beef – spellings vary), Gulgogi and Kim chi made with zucchini (or was it cucumbers?) come back strong. This week I created the following recipe to satisfy that craving!

Don’t feel guilty taking help!! I used sliced, pre-marinated BOOL KOLGI courtesy of Trader Joe’s refrigerated section. (Thanks for the tip DW of SF, CA!) It’s higher in sodium than I’d like, but this is not an ‘every month food.’

TASTE of KOREA FRIED RICE -- Serves 4

I wanted Bool Kolgi, but was not sure if our littlest one was going to care for the meat separately. To solve the problem, I made a Korean-style fried rice with Kim Chi inspired flavors!

Oil, as needed – I used about 1 TBSP Safflower oil
1 small sweet onion, diced or slivered
1 bell pepper, diced
5 ounces finely shredded cabbage, chopped -- I used ½ a (10 oz) bag Angel Hair Cole Slaw
1 to 2 tsp Geasoning or your favorite seasoing blend – Tony Charchrie’s would be nice here!
2 cloves garlic, grated on a microplane
2 tsp Gourmet Garden Lemongrass -- found in tubes in most refrigerated produce sections
1 tsp ground ginger -- I was out of fresh; if using fresh use 1 TBSP freshly grated ginger
1 TBSP jarred Chili Garlic Sauce -- I use Lee Kum Kee brand *increase if you’d like heat!
3 TBSP Lite Soy Sauce (has less sodium)
1 TBSP fish sauce, optional – this product stinks to high heavan, but adds graeat flavor to the end product!
2 tsp sugar, dissolve in the soy sauce prior to adding to rice
3 cups of HOT, cooked rice – I used wild rice blend from Raley's*
1 pkg (about 1.25 lbs) Trader Joe’s Bool Kogi cooked, trimmed of fat, and diced
6 oz. shelled & cooked edamame; if frozen, cook, shock** and drain (I used 1/2 bag of frozen Trader Joe’s Shelled Edamame Soybeans, save the other half for another recipe or for snacking! --TC)

toasted sesame seeds, for garnish

Preheat a large frying pan coated with non-stick spray to medium-high. Cook the boolgi in batches – do not crowd the pan… 4 minutes a side or until nicely browned. Meat should be medium to medium rare with a nice sear – you will cook it again gently when stir-frying… Remove to a covered dish to keep warm. *Do NOT burn the sugars in the marinade or you will need to wash out your pan at this stage!

In the same pan, sauté the diced onion and bell peppers until soft and lightly browned. Add the fresh grated garlic, lemongrass and garlic red pepper sauce stirring for 1 minute. Add the chopped angel hair cabbage and cook 3 minutes longer or until it begins to soften. (This is where the Kim Chi flavor steps in!)

Meanwhile, reheat your pre-cooked rice for 2 minutes at 70% in a covered dish the microwave. Add rice to the pan with the sautéed aromatics and the soy/fish sauce mixture. Just before serving, gently fold in the diced boolgi and the pre-cooked edamame (shelled soy beans). Once warmed through, sprinkle with toasted sesame seeds and serve immediately. (Sliced scallions would also be a nice garnish, but I was out of time!)

*Note: Make rice ahead of time in the microwave.
Using a Wild Rice Blend – place 4 cups broth/stock or mixed juice & broth with 2 tsp Geasoning (or Kosher salt or your favorite seasoning blend), plus 1 TBSP olive oil and 2 cups Wild Rice blend [Natural Foods Bulk Bin #717 from Raley’s/Bel Air Grocery Stores] in a covered 2 QT microwavable dish. Cook on HIGH 33 minutes and allow to sit undisturbed for an additional 25 minutes. Times may vary depending on the strength of your microwave. Place the cooked rice on a sheet pan to cool, then into an air-tight dish and store in the fridge up to a week if you are not going to use immediately. –TC at home, Spring 2010.

**Note: To ‘shock’ vegetables, cook until a minute or two before desired doneness, then drain and plunge into ice water for 2 minutes and drain well. Hold until ready to use. --TC

If you’d like to eat the Bool Goki as the entrée and have a nice side dish that is nutritious (soybeans) and has a kick, try the following recipe as an accompaniment. –TC at home, Spring 2010.

EDAMAME SALAD Serves 8 as a side; Prep Time: 20 minutes

We love the way this salad's clean, fresh flavors brighten up the winter dinner table.

Notes: Because sesame oil can go rancid quickly, store it in the refrigerator. Asian chili garlic sauce is available in the Asian-food section of most supermarkets.

2 tablespoons sesame oil (see Notes)
1 tablespoon rice vinegar
2 teaspoons soy sauce
1/2 teaspoon Asian chili garlic sauce (see Notes)
1 pound shelled edamame, cooked and cooled
2 green onions, thinly sliced
1/4 cup chopped mint
1/4 cup sliced almonds *I toast these for more “crunch!” --TC

In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, and chili sauce. Set aside. In a large bowl, combine edamame, green onions, mint, and almonds. Toss with dressing to coat.

Nutritional Information: CALORIES 113(60% from fat); FAT 7.6g (sat 0.6g); PROTEIN 6.6g; CHOLESTEROL 0.0mg; SODIUM 93mg; FIBER 3.2g; CARBOHYDRATE 6.2g --Courtesy of Roxanne Chan, Albany, CA - Sunset, JANUARY 2008.

KID’s KOREAN STIR-FRY -- Serves 1 kid as an entrée with one or two sides

Unsure if our little one would like the garlic and extra spice of my newly created Korean Fried Rice, I came up with this recipe on the fly so that she thought she was eating the “same dish as everyone else!”

1 tsp Lite Soy Sauce
a few drops of fish sauce, optional
a pinch of ground ginger
a pinch of sugar
1 tsp oil – I used safflower
1 medium carrot, cleaned & grated
1 oz. shredded cabbage, finely chopped (a small handful)
1 cup HOT Minute Ready to Serve Brown Rice – remove seal & heat for 1 minute in microwave
¼ cup edamame, cooked
¼ cup Bool Kolgi cooked & finely diced
toasted sesame seeds, optional

In a small bowl, mix the soy sauce, fish sauce, ginger and sugar until the sugar is dissolved.
While heating rice in the microwave, place a small sauté pan, over medium-high heat and add oil. Once oil is hot (it wil shimmer,) add the shredded carrot and cabbage, sauté 1 minute. Add the soy sauce mixture and the HOT brown rice; stir gently until rice is coated evenly with the sauce mixture. Add the edamame and the diced meat. Sauté 2 minutes more until heated through. Garnish with toasted sesame seeds and serve immediately. –TC at home, Spring 2010.

HELPFUL WEBSITES:

Minute Rice (individual servings of pre-cooked brown rice, etc.)
http://www.minuterice.com/en-us/products/94/MINUTEReadytoServeBrownRice.aspx

Trader Joe’s http://www.traderjoes.com/index.asp

Elephant Tea and me!

This weekend was extra special! It was my birthday AND my 1st Mother's Day!!
Saturday I had the kids solo -- as hubby was judging a BBQ Competition in Morgan Hill, CA.

The kids and I had a nice breakfast of satisfying oatmeal with blueberries and toasted almonds, juice and milk. There was an envelope with our little guy’s name on it at his spot at the table. He asked if he could take me (and his sister) to lunch – his treat! After some playtime we went to get the little man a haircut and came home so he could change into his tee ball uniform. We went to lunch and had a great time. He was so proud to order and pay the gal at the counter! The tee ball game was fun to watch from the shade of a tree – the breeze was blowing and the kids showed good improvement of their skills. After naptime we had leftovers for dinner – a variety of noodles and salads. Hubby had a bowl of cereal… his “meat stomach” was full up!
My 1st Mother’s Day and birthday was wonderful!! My son and husband made all of our meals on Sunday....

Breakfast consisted of: scrambled cheese eggs with "sautéed topper" (a mix of crimini mushrooms, bell peppers, onions and scallions for garnish), crispy turkey bacon, huge fresh blackberries, and Elephant Tea!

After a couple of miles walking on the American River Parkway (one of the most fabulous amentias in the Sacramento area!!) we enjoyed a picnic lunch. We had ham and cheese sandwiches with quick slaw (coleslaw), wild rice salad, pretzels and dried fruit crisps! As a special celebration beverage, we had Trader Joe’s Blood Orange Sparkling Juice.

The gentlemen prepared dinner while the ladies took a walk around the neighborhood, stopping in to visit at 3 houses. We returned from our walk to a lovely smelling dinner on the table – Rosemary Roasted Chicken with Yams and Brussel Sprouts. And what is that delicious smell coming from the oven?? A gingerbread cake!! WOW! Life is good!

SATISFYING OATMEAL -- Serves 2 to 3

2 cups milk - I use rice drink to be kind to my little one's belly
pinch of salt – I use Kosher or sea salt
2 heaping TBSP dark brown sugar (light or golden brown sugar will do)
1 cup old-fashioned oats
a few scratches of nutmeg or a very small pinch of ground nutmeg, optional
1 TBSP butter, optional (I never add this and frankly I don’t miss it)
½ cup dried or fresh fruit, optional
¼ to ½ cup toasted nuts, optional

In a large saucepan, bring milk, salt and brown sugar to a boil – do NOT walk away; it has a tendency to boil over. Once liquid is at a boil, add oats. Stir gently for one minute, then as it comes back to a boil, reduce heat to simmer. Allow to simmer approximately 8 to 10 minutes or until tender.

*Note: If using quick-cooking oats, the oatmeal will cook more quickly. If using 5-grain hot cereal blend, increase the liquid by ½ cup. Sometimes I substitute juice for a portion of the milk and then don’t put in the brown sugar. –TC at home September 2009.


ELEPHANT TEA -- Serves 3 to 4

I created this tea so that we could share it with the kids and we’d all be happy with the beverage! ;) I brew and serve my tea in a ‘Brown Betty’ teapot with a handmade wool elephant cozy cover, complete with button eyes. The teapot and cover are cherished gifts from my Aunt Ellen – so loved for the whimsy and because it keeps my tea nice and hot!

1 cup juice, heated until HOT (in microwave or stove top) (apple, cranberry or white grape seem to work best!)
2 cup just boiling water
2 fruit-flavored green tea bags – I use Celestial Seasonings Raspberry Gardens Green Tea

Preheat your teapot with near boiling water at least 5 minutes. Discard ‘warming water.’
Immediately add HOT juice, boiling water and tea bags; place lid on teapot and steep 4 minutes. Remove tea bags and serve.
Be sure to warn little ones that the tea is HOT! --TC at home May 2010.


QUICK SLAW -- Serves 3 to 4

Hubby and I initially created this to go on fish tacos! It’s also great with BBQ pork, on sandwiches and as a side dish!

1 (10 oz) bag angel hair cole slaw (fine shred cabbage)
3 to 6 TBSP Thousand Island Dressing - we use Ken’s Steak House Brand
Geasoning or salt and pepper, to taste

In a large bowl toss cabbage and 3 TBSP dressing until cabbage is well-coated. Season and let stand at room temperature 30 minutes prior to eating or cover and refrigerate about 4 hours. If you like your slaw crunchy like we do, you won’t refrigerate it for more than 3 hours! --TC at home Summer 2008.

Websites of interest:

Morgan Hill NO BULL BBQ Competition -- http://www.mhnobullbbq.com/

American River Parkway – Sacramento to Folsom, CA -- “The ARPF cares for the 23 miles, and about 5,000 acres of the American River's foreshore between the Nimbus Fish Hatchery and the confluence with the Sacramento River. “
http://www.arpf.org/index.shtml
ARP map (page 2): http://www.arparkway.org/pdf_files/ARPmap.pdf

"DIRTY ORZO' is just plain delicious!

I am very fortunate in the fact that my husband is a wonderful cook, plus he usually does the dishes every night -- yes, he is a "KEEPER!!" His specialty is using up all the odds and ends in our fridge and pantry and making something delicious. Here is one of his, and my, favorite creations!! And for a bonus, a variation of his recipe that I created last week -- Dirty Orzo Stuffed Peppers!! Enjoy our comfort food with a nod to New Orleans!

“G$’s DIRTY ORZO” (GREG’s SAUSAGE & CHICKEN OVER ORZO)

Olive oil
3 Sweet Italian sausages, casings removed1 red pepper, seeded & small dice
½ medium white onion, small diced
1 TBSP minced garlic
2 marinated & grilled chicken breasts, large dice
fresh Thai basil, chopped
Olive oil
Siracha hot sauce
5 TBSP tomato puree
1 chicken broth packet (or one bullion cube)
½ cup water
½ cup white wine
1 TBSP cornstarch
Geasoning OR salt & pepper, to taste
1 ½ cup cooked orzo pasta (or other pasta, noodles or rice)

In a large sauté pan over medium-high heat, brown the sausage in 1 TBSP olive oil. Break up the sausages while sautéing. Remove sausage & sauté the aromatics (peppers, onions and garlic) in the fond (bits and sausage fat left in the pan) until they begin to soften – you may need to adjust the heat, as you do not want to brown the aromatics.

Meanwhile, make a quick pesto mixing enough basil, olive oil, and Siracha to equal about 1 Tablespoon. Add the pesto and tomato puree to the aromatics. Add the cooked chicken and sausage back to the pan.

Make chicken boullion using water & wine (or add pre-made broth or stock) and whisk in the cornstarch. Pour into pan and mix well.

Simmer over medium-low to medium for about 10 minutes. Taste & adjust seasonings. Serve over hot pasta, noodles or rice. –Courtesy of G$ -- September 11, 2005.

*TC’s Variation: DIRTY ORZO STUFFED PEPPERS
Omit the sausages & chicken breast, but use 20 oz. pkg of Jennie-O Italian Seasoned Lean Ground Turkey.
Heat a large pan over med-hi heat, spray with olive oil once hot. Sauté sausage, breaking up with a hand-held potato masher as it cooks. Add ½ a medium sweet onion (diced), one bell pepper (seeded and diced), and 1 tsp minced garlic (more if you desire). (If you’d like to make it spicier, add a pinch of crushed red pepper flakes at this point.) Sauté until vegetables are soft and translucent.
As vegetables sauté, add 4 oz. orzo to well-salted boiling water, cook 6 to 8 minutes, draining when al dente.
To the sausage mixture, add 4 oz. pesto (I used homemade that I keep pre-portioned in the freezer), 3 TBSP tomato paste, 1 medium tomato (seeded and diced), and ½ cup chicken stock (I use the cooking water from the orzo and 2 packets ‘Herb-ox Sodium Free Instant Broth & Seasoning.’ Stir in 3 TBSP grater Parmesan cheese and ½ to 1 tsp of Geasoning. Taste and reseaon if necessary.

Preheat oven to 350 degrees F. Halve 3 to 5 bell peppers from top to bottom and remove seeds. If necessary, slice a small sliver from the rounded outer part of the pepper half to enable it to stand. Fill the pepper halves with the orzo mixture and place in baking dish. Pour another ¼ to ½ cup of stock around the base of the peppers and cover baking dish tightly with foil. Put into preheated oven for 25 to 40 minutes or until peppers are just tender. Remove foil and sprinkle tops of peppers with more Parmesan cheese. If desired, broil on high 3 to 5 minutes until lightly browned. ENJOY! --TC

A Weekend of Respite - Around the World, Northern California Style!

This past weekend (in February, I've been a tad busy!) my husband surprised me and whisked me away for a Friday surprise! We drove from Sacramento down I-80 westward toward the Bay Area. We watched wave after wave of dark stormy clouds interspersed with brilliant sunshine as they marched from the Pacific to the Sierras...

Eventually we headed to the northwest and meandered through the hilly farmland toward the coast. After crossing two flooded portions of winding road we wound upward from a tree-line lane to emerge in Bodega Bay. What a treat! (Years ago I had booked a trip for my co-workers here, but I never had the pleasure going on that trip! A dream from the late 90's finally realized!)

Cozy, yet understated, our accommodations at the Bodega Bay Inn were right up our alley! We prefer B&Bs (although they are sometimes quirky, they are usually welcoming and comfortable) and place this had that feeling. Our room was HUGE with its own private terrace facing the water. Although the bay was hidden by lush greener, we were able to hear the fog bell (proper name? didn't have them growing up in the Florida Keys!!) into the morning through our open window! The hallways are hung with local artwork and the common area doubles as the breakfast room in a sunroom with self-serve assortment of teas, coffees, bread (with butter, jam, Nutella and Peanut Butter offered), cereal, oatmeal, and milk (soy, whole and low-fat).

We walked across the parking lot to dinner - Bonus! At Terrapin Creek Cafe our meal was presented with none of the pretension that you usually find in restaurants of this quality. Best description I can give: an upscale, yet non-fussy bistro, with a friendly neighborhood feel. We chatted comfortably with the staff and met a lovely couple at the table next to us.

Our culinary pleasures included: Oysters on the Half Shell w/ Shallot & Fennel Mignonette; Pan-Seared Scallops w/ a Warm Chorizo Vinaigrette, Honey Crisp Apple & Fennel Salad; Ahi Tuna Poke - Marinated Seaweed, Toasted Pine Nuts, Tobiko, Soy-Yuzu Vinaigrette; Braised Osso Bucco - Creamed Spinach, Cipollini Onions, Roasted Clamshell Mushrooms, Natural Jus; Alaskan Black Cod - Baby Bok Choy, Shitake Mushrooms, Manila Clams, Salted Black Bean Sauce; and a delightfully light, yet satisfying Oreo-laced cheesecake. (At that point, I was so entrhalled in chatting with the couple next to us that I didn't pay too much attention to the dessert! If you know me, you won't find this hard to believe!*) If I had to pick, my two favorite offers of the evening were the Ahi Tuna Poke & the Osso Bucco -- see photos below:

The proprietors of Terrapin Creek Cafe, Leah and Andrew, are doing a magnificent job and we both hope to enjoy their restaurant again in the next few months! (Having two young children -- this is a very high compliment from the two of us!)

*Special side note: Thank you Katie and John, we are very flattered and very appreciative of your kindness!

Saturday morning started with breakfast at our inn and continued with a gentle stroll along the cliffs at Westside Regional Park. Features at this park included vibrant green hills (in March anyway!), sightings of gray whales (seen migrating twice a year from this perch by many, but they proved elusive the day we visited), the view of Bodega Bay back across the harbor, and cresting waves of the Pacific that would please most surfers -- if it weren't for the daunting rocky spires and massive mounds jutting through the surf!!

We had a clear drive heading South through Marin County into the city over the Golden Gate Bridge... sailboats, container ships and oil takers jockeyed for their lanes in the brilliant bay below, just as the tourists, wanna-be cyclists and dog walkers did on the narrow walkways flanking the sides of the bridge.

We joined our lovely Costa Rican friends for a Cantonese feast at Lichee Gardens. This restaurant has been in business since the 80's. (Our friends started coming here when someone "took them under their wing" and decided to play tour guide to them throughout the Bay Area over the few years.... Lichee Gardens used to be really well known for their dim sum, but reverted back to their true Cantonese roots a few years ago.) The spare ribs are one of their signature dishes and they did not disappoint! Neither did the special noodle dish which featured an entire Dungeness crab and the Walnut Prawn dish. Their steamed goyza (or pot stickers) had a thicker than normal dough, but they too were delicious. *Next time we are ordering ahead: The Chicken Stuffed with Sticky Rice came very highly recommended by two staff members.
Having some extra time on our hands the four of us went over to the Victorian Pastry Co. We purchased a box of fabulous cookies to share with our friends and their daughters. My favorites were a cocoa-shortbread meringue with hazelnuts!! The custard-filled Eclairs and Napoleons were screaming out my name, but fortunately I just had a very satisfying lunch at Lichee Gardens!! (When I see the decadent pastries and cookies displayed so beautifully, I long to work in a bakery again! Maybe one day...)

Next stop, mostly for the boys, we crossed over to Little City Meats on the adjacent corner. Old school, Italian meat market with an impressive display of steaks, roasts, bone-in legs, fresh sausages, etc. There are basic recipes hanging on hand painted boards from the ceiling and typed up recipes offered along the top of the refrigerated meat cases. Ya gotta love it!
A Scavenger Hunt Like No Other -- Jayson Whetcher's CHINESE NEW YEAR TREASURE HUNT http://www.sftreasurehunt.com/hunts/chinese_new_year/index.html

We have an annual date with some friends. We are a team of treasure hunters. What is the booty we are seeking? Cake and champagne, but of course! That is what we have been striving to win for the past few years! Brainstorming over word puzzles, we begin our adventure at the Ferry Building. We spend the next four hours 'speed walking' ;) as a group, locating answers to clues throughout Chinatown, Telegraph Hill, North Beach and back again. We turned in our answer sheet with about 8 minutes to spare! Whew!

We, team Tiger Beat Dragons, solved 14 or 16 clues this year!! Our standings have yet to be posted for this year's hunt, but we are confident we have moved up in the rankings! (Last year in the Year of the Ox, our team, The Dewey Oxbergers, finished 71st by solving 12 of the 17 clues the Beginner's Category... )

Physically taxed (the pedometer showed we walked over 15,000 steps on the hunt) and mentally exhausted, a late dinner & a cold beer were in order! We headed to DuPont Thai in North Beach. A round of Chang beers was followed by the delicious Thai Samosas! Ahhhhh! Next to appear were DuPont's Wings -- pork and noodles stuffed into huge chicken wings and deep fried. Crazy concept, yet tasty! My husband ordered spicy noodles, they tasted great, yet had a heat that crept up and kept attacking your taste buds once swallowed! (*Eat your cucumbers, Hunny!) The traditional Pad Thai was ordered, so was an assortment of curries: Duck Curry, Red Curry with Chicken, & Pumpkin Curry. All were well received. Hubby and I agreed hands down that the most delicious dish sampled was the Spicy Catfish (pictured below) -- sweet and spicy, light fried outside, beautifully cooked inside! (We were forewarned by our local friends to eat it in house at DuPont That, as during delivery the dish looses its fabulously crispy outer crunch!)
Sunday we awoke to a clear day in North Beach!! Our hosts' were off to Chinese Mass, but said if we hung around, they'd have brunch with us! I needed coffee. Best choice: Coffee at the Kelly's Apartment -- the view of SF Bay is stunning from their balcony... a true San Francisco View: assorted buildings jutting here and there, laundry drying on lines, ships of all shapes and sizes slipping around the Bay, not to mention an unobstructed view of Coit Tower if you glance across their master bedroom balcony! (After living in Atlanta nearly 10 years and criss-crossing the country numerous times I still think that this is the only "City" in which I could live... provided I had the fantastic views that our friends get to enjoy!!)

With our tummies grumbling, hubby and I walked a few short minutes to Curly's Coffee Shop. This diner has the basic American faire, plus Japanese rice & noodle dishes. Nothing fancy, just good, consistent food at a fair price. Their omelets are fluffy and stuffed with goodness! Oh yeah, don't forget the bacon!

Saying goodbye to our friends we set out for home. If time is not an issue, we usually opt for back roads. Hubby suggested we meander from San Fran up to I-580 to CA-4, then sidle alongside the river on Hwy 160. As we crossed the tall-arching toll bridge (which reminds me of Card Sound Bridge in North Key Largo, FL) leading from Bridgehead, CA, we soon joined a Delta traffic jam on Sherman Island. After about 10 minutes, a passing motorist yelled out her window: "Bridge's out!" We were forced to turn around and make the most direct detour toward Stockton.... We we not deterred, the mantra in our vehicle is: "You are heading in the right direction!"

It was now late afternoon, so using the "Around Me" app on hubby's iPhone, we selected a restaurant called The Waterfront Bar & Grill. We walked into the converted warehouse finding only one office and one restaurant open. The restaurant was overrun with a Cookie Lee party, so at the suggestion of the gentleman behind the bar, we headed to Arizona Puerto Vallarta Restaurant. The traditional decor of zarapes, neon cerveza signs and a framed picture of Jesus was elevated by the sombreros-turned-light shades over each of the booths. The staff was friendly and food was basic, yet delicious -- just what we needed. My soft tacos had incredibly tender and flavorful white and dark meat chicken, and the chile relleno had just a tad too much egg coating for my taste. The hubby's steak and shrimp were nicely cooked and well seasoned. (Nothing irks me more than food that is not seasoned, well except maybe horrible customer service!!) I bet we'll come here next time we're in town with the kids in tow!

What a weekend!! I got to unwind with the hubby, stroll on cliffs above the Pacific Ocean, participate in a brain-racking Scavenger Hunt with friends, eat in a lovely casual bistro, a former dim-sum joint, a Thai, a Japanese-American diner (the former 3 in North Beach!), and a Mexican Restaurant on an unplanned detour on the way home!! Crazy, yet so much fun, for a couple of food-a-phile gypsies!

Wonder where we'll head next?!?....

_____________________________________________

Bodega Bay Inn

CA Highway One, 1588 Eastshore Road, Bodega Bay, CA 94923

(707) 875-3388 -- http://www.bodegabayinn.com/

Terrapin Creek Cafe / Restaurant
1580 Eastshore Road, Bodega Bay, CA 94923
Open: Thursday - Sunday, (707) 875-2700 - http://www.terrapincreekcafe.com/
Please join us for our Winemaker's Dinner with Scherrer Winery on Thursday, March 18th. The cost is $75 per person for four courses with wine. Please call (707) 875-2700 for reservations.CLICK HERE TO SEE THE MENU

Lichee Garden (North Beach)
1416 Powell Street, San Francisco, CA 94133
Daily 11:00am- 9:00pm, (415) 397-2290 - http://licheegarden.ypguides.net/

Victoria Pastry Co. (North Beach)
1362 Stockton Street, San Francisco, CA 94133

Mon-Fri 7-7PM, Saturday 7-9PM, Sunday 8-6PM(415) 781-2015 http://www.victoriapastry.com/

**2nd Location in Marin County: Greenbrae, CA (415) 461-3099

Little City Market (North Beach)

1400 Stockton Street, San Francisco, CA 94133 (415) 986-2601 or 415-397-6854

DuPont Thai (North Beach)
1398 Grant Avenue, San Fransisco, CA 94133
Dine In, Take Out & Free Delivery - (415) 981-8008 - http://dupontthai.com/dupontsf.htm

Curly's Coffee Shop (North Beach)

1624 Powell Street (between Green St & Union St) San Francisco, CA 94133 -- (415) 392-0144Mon., Wed-Fri. 8:00 a.m. - 2:30 p.m.; Sat-Sun. 7:30 a.m. - 3:00 p.m.

Arizona Puerto Vallarta Restaurant
11 N Center Street, Stockton, CA 95202 -- (209) 937-0925

Hours "Most Days": 7am - 4:30pm; Friday 7:00am-6:00pm

Just for my Sister-in-Love: “Kim’s Favorite Chicken"

Although I know she rather enjoys it when I treat her to her favorite dish (that I make anyay!) I will post this for her! (Pretty sure she won't make it herself, but who knows, maybe she'll crave it enough while she's in Hawaii... they're a Navy Family and her husband's next assignement is on the Big Island!!) Rough Life!


CHICKEN CUTLETS w/ ARTICHOKES, TOMATO, & MOZZARELLA (aka “Kim’s Favorite Chicken”) -- 4 servings; Prep: 11 min, Cook: 15 mins

2 skinless boneless whole chicken breast, halved, the fillets separated, and pounded 1/4-inch thick to form 4 cutlets
Salt and freshly ground black pepper
1/2 cup all-purpose flour seasoned with salt and pepper, for dredging the cutlets
1/4 cup unsalted butter
2 tablespoons olive oil
1 teaspoon minced garlic, or to taste
1/4 cup dry white wine
1/4 cup fresh lemon juice
8 (1/4-inch-thick) slices tomato *I use roasted red peppers. --TC
1 cup sliced drained marinated artichoke hearts *I use artichokes in water and rough chopped. --TC
8 (1/4-inch-thick) slices mozzarella
2 tablespoons minced fresh parsley leaves *I usually use fresh basil, cut into stips or torn. --TC

Sprinkle the chicken cutlets with salt and pepper, to taste, and dredge them in the flour, coating them thoroughly and shaking off the excess.
In a heavy skillet, heat 2 tablespoons of the butter and the oil over moderately high heat until the foam subsides. Saute the cutlets in 2 batches for 1 minute on each side, or until they are just cooked through, transferring them as they are cooked to a heated flameproof platter.
Remove the skillet from the heat, add the garlic, and cook it over moderately low heat, stirring, until it just begins to color. Add the wine and the lemon juice and simmer the mixture until it is reduced by half. Remove the skillet from the heat, add the remaining 2 tablespoons butter, and swirl the skillet until it is incorporated. Pour the sauce over the cutlets and top the cutlets with the tomato, the artichoke hearts, and the mozzarella. Broil the cutlets under a preheated broiler about 3 inches from the heat until the mozzarella is melted and sprinkle the cutlets with the parsley. –Courtesy of Sara Moulton & Gourmet Magazine, as seen on Cooking Live. http://www.foodtv.com/

Ooooh La La... FRENCH ONION SOUP

This is a very rich soup... I like to pair it with a nice, simple green salad (dressed lightly with oil and vinegar or a light vinaigrette) and a glass of red wine. Personally because of the richness of this soup, I can only eat a cup -- but by all means, help yourself to a bowl! --TC


FRENCH ONION SOUP WITH MUSHROOMS, GARLIC TOAST AND GRUYERE Serves 4

4 bacon strips *May use a little oil instead! --TC
6 Maui or Vidalia onions (3# or 8 cups), thinly sliced
1 pound white mushrooms, quartered *Criminis, portabellas, & your favorite fresh or reconstituted dried mushroom will work nicely! --TC
1 tablespoon balsamic vinegar
1 cup burgundy wine *I use any red wine available! --TC
2 teaspoons dried oregano *I like fresh thyme - about 4 sprigs! --TC
3 quarts chicken stock
Kosher salt and freshly ground black pepper
1 baguette, sliced
Extra-virgin olive oil
1 garlic clove
2 cups grated Gruyere cheese *Swiss or Provolone or Jarlsburg work, too – but Gruyere has a lovely nutty taste! --TC
1/4 bunch fresh chives, chopped, for garnish

In a large saucepan over medium-low heat, fry the bacon until crisp. Remove the bacon to a plate lined with paper towels to drain, then crumble and set aside for garnish.

Sauté the onions and mushrooms in the bacon fat until soft, about 10 minutes.

Add the vinegar, wine and oregano. Cook down for 20 minutes, stirring frequently, until the onions caramelize and the wine is nearly gone. Pour in the chicken stock and simmer gently for 1 hour, stirring occasionally. Season with salt and pepper.

In the meantime, preheat the oven to 350 F. Brush each side of the bread slices with oil and place them on a cookie sheet. Bake for 10 minutes until toasty and golden. While the bread is still warm, rub both sides with the raw garlic.

Ladle the soup into 4 ovenproof bowls that are sitting on a cookie sheet. Float the garlic croutons on top of the soup and cover with about 1/2 cup of grated cheese. Stick it under the broiler and broil until the cheese melts and is bubbly. Garnish with the reserved crumbled bacon and chopped chives before serving.
--www.foodtv.com Copyright © 2002 by Tyler Florence. Tyler Florence is host of The Food Network’s “Food 911.”

Quick Pasta Using Pantry Staples

We've all been there: The clock is counting down the last few hours of the 'work day,' and dinner has slipped your mind - until now!
I was definitely there today!! As I hunted through my pantry, I decided to make TUNA PUTTANESCA.
I always keep a variety dried whole wheat pastas, tons of canned products (I am the princess of purchasing items on sale -- thanks mom!!), not to mention the aromatic staples (garlic, onions, celery & carrots) around... Some other items I cannot live without include: capers, olives, roasted red peppers, artichokes, lemons &/or limes. There is something to be said about a well-stocked pantry!!!

TUNA PUTTANESCA ("Pooh-ttanesca a la Hunny") Serves 6

Ok, my sweet and wonderful husband (aka "Hunny") is not the biggest fan of tomatoes and olives, so I tweaked various recipes into this one to please his taste buds. Next time (per his subtle suggestions) I'll add roasted red peppers and per my taste I'll increase the pepper flakes, lemon zest, and parsley! A great light and satisfying dish! No bread needed, but a shared bottle of wine always sweetens your just rewards!

Kosher salt or Sea Salt, 2 large pinches (about 2 TBSP)
1 (1#) box Barilla PLUS M Penne (this means extra fiber, protein & Omega-3 Fatty Acids) or just use 1# dried whole wheat pasta
4 TBSP olive oil – I did 2 TBSP Light tasting olive oil & 2 TBSP Extra Virgin Olive Oil
6 cloves garlic, grated finely on a microplane (makes them 'melt' into the sauce!)
2 tsp red pepper flakes, to taste *I'd increase by 1-1/2 or 2x's next time
**2 medium tomatoes, diced (for Greg I remove most of the insides)
**2 TBSP sun-dried tomato paste, PLUS 1 ½ cups of starchy pasta water
2 (6 oz.) cans Albacore Tuna in Olive oil, drained (used Trader Joe's brand)
1 (13.75 oz) can artichoke hearts, cut into pieces (your preference, I prefer 1/3rds from leaf to heart)
½ cup medium pitted California olives, roughly chopped (about ½ a can)
1 heaping tsp capers, chopped
½ cup (4 oz.) white wine, dry is nice, but whatever you're drinking should suffice! (I actually used Sea Ridge Chenin Blanc)
2 medium lemons, zested ***increase to 3 lemons next time!
1 handful of fresh parsley leaves, finely chopped (about 3 TBSP)
Sea salt & fresh cracked pepper, to taste

**Note: Instead of fresh tomatoes and tomato paste, you can substitute 1 (about 15 oz.) can diced tomatoes – you may need to decrease the amount of pasta water, use your best judgment!

Bring a large stockpot (at least 6 QTs) with about ¾ full of water to a rolling boil. Add two large pinches of salt, then the penne pasta; set timer for 8 to 11 minutes. [Tip: cover the pot to bring to a boil more quickly, but once you add the pasta, leave pot uncovered.]

With a few minutes left in the pasta cooking time… in a large high-sided skillet over medium heat, add olive oil, garlic and red pepper flakes; sauté 2 minutes – taking care to NOT brown the garlic. Add the tomatoes and tomato paste, sauté 1 minute. Add the tuna, artichoke hearts, olives, and capers; sauté 2 to 3 minutes.

Add HOT drained pasta and up to 2 cups of reserved hot pasta water and toss to thoroughly coat. Re-season if necessary and enjoy immediately!
–Courtesy of TC (dubbed "Pooh Bear" by hubby "Hunny" -- yes, we are that cheesy!!) – orignially created February 2008.

No Lyin'... SWINE IS DIVINE!!

This week I found a sale on Pork Sirloin Roasts at my local co-op. I purchased a sealed bag that contained 4 small roasts, totally about 6.5#s of meat. I decided I would get a head-start on the week and do some serious cooking... I prepared two pork dishes and a batch of French Onion Soup. The pork recipes are below, I'll post a variety of soup recipes soon! ENJOY! --TC

CIDER PORK POT ROAST -- Serves 6 to 8; Prep Time: 10 minutes; Cook Time: 8 hours

Serve this flavorful roast with potatoes or boiled cabbage for a delicious family meal. *I served this with a green salad (Romaine, cucumbers, shredded cabbage) dressed lightly with Sesame Ginger dressing -- the flavors complimented the apple cider roast nicely. --TC

2 medium onions, halved and sliced
1 boneless pork shoulder or sirloin roast, about 3 1/2 to 4 1/2 pounds
4 to 6 carrots, cut in 1-inch pieces
*3 stalks celery in 1” chunks – my addition --TC
2 cloves garlic, minced
1/2 teaspoon salt *used Geasoning in lieu of S&P --TC
1/8 teaspoon pepper
1/2 teaspoon allspice *used ¼ tsp due to spices in cider --TC
1 teaspoon chili powder
1 teaspoon dried leaf marjoram or thyme *used 3 sprigs fresh lemon thyme --TC
2 cups natural apple juice or cider *used spiced applecider --TC
2 tablespoons cider vinegar *used 2 tsp Cider Vinegar --TC

**2 Fuji apples sliced into large wedges, add at last hour of cooking **I missed apples in this dish, I will add next time and bet it will be delicious!! – my addition --TC
*2 tsp cornstarch – my addition --TC
*3 TBSP apple cider, COLD – my addition --TC

Arrange onions in the bottom of the slow cooker. *ALSO, I suggest using a 'Slow Cooker Liner.' Found 6 for $5.49 made by “Majestic Chef " at my local grocery store – saved water, time and energy because there was NO SOAKING before easily wiping the crock clean! --TC
Leave netting on pork roast and place in the slow cooker. *I used 2 smaller sirloin roasts -- found them on sale!! --TC
Arrange carrots around the roast; sprinkle the roast with the garlic, salt, pepper, allspice, chili powder, and marjoram or thyme. Combine the juice and vinegar and pour over the roast.
Cover and cook on HIGH for 1 hour. Reduce heat to LOW and cook for 6 to 8 hours longer, or leave on HIGH for 3 to 4 hours longer. *Cooked on HIGH 5 hours, and it had the beautiful consistency of ‘tender pulled pork,’ if you would like to slice the roast try only 4 hours… --TC
Pour juices into a saucepan and bring to a boil on the stovetop. Reduce to medium and continue boiling for 5 minutes.
Combine flour and cold water until smooth; whisk into the simmering juices. Continue cooking and stirring until thickened. Serve with the pork. **I whisked the cornstarch-apple cider slurry into the cooking liquids, brought to a boil, then simmered 10 minutes…. And served!! —TC

–Courtesy of Dianna Rattray, found on www.About.com.

CARNITAS (cooked in water, NOT oil) Serves 6; Easy; Prep: 20 minutes; Cook: 1 hr, 20 mins**

3 pounds pork shoulder, skin and bone removed

Water

1 large Chicken boullion cube -- my additon --TC

1 tablespoon salt *I use ½ TBSP Geasoning to start! --TC

2 garlic cloves, roughly chop

1 medium white onion, medium dice

2 teaspoons ancho chile powder *used 1 tsp out of consideration for the kids and neighbors --TC

½ to 1 tsp cumin -- my addition, a nod to the Cuban food I adore! –TC

Salt & Pepper *I use ½ tsp Geasoning to start! –TC
*I use 2 TBSP safflower to crisp at the end! --TC

12 warm corn tortillas

Tropical Avocado Salsa, recipe follows

Cut the meat, with the fat, into 1-inch cubes. Barely cover the meat with water in a heavy wide pan. (A pan of this type will enable the water to evaporate more quickly; therefore, you’ll be eating cantitas faster! --SR) Add the salt and bring to a boil, uncovered. (*TIP: to remove impurities, I cover the pork with water, bring it to a boil for 10 minutes, then skim off all the 'skum' on the top. I strain the meat, then start again in a new cleaned pot... For good measure & extra flavor, I add a quartered onion & 2 crushed garlic cloves at this point! --TC) When the liquid reaches a boil, lower the heat, and continue to cook until all the liquid has evaporated. At this point, the meat should be cooked through but not falling apart.
Lower the heat a little more and continue cooking the meat until all the fat has rendered out of it. (As I was using VERY LEAN sirloin roasts, I had to ADD a few TBSP of safflower oil to enable the meat to brown... use the oil of your choice! -- TC) Keep turning the meat until it is lightly browned all over. This entire process should take about 1 hour and 15 minutes. (**This process took about 2 hours when I prepared the dish; but the result is YUMMY!! --TC) Remove the meat and set aside.
Drain all but 2 tablespoons of the oil and heat over medium low heat. Add the onions and saute until translucent. Add the garlic, reserved meat, and chile powder. Cook for a few minutes more, stirring constantly. Season, to taste, with salt and pepper.
Serve with corn tortillas and Tropical Avocado Salsa. We also serve with black beans, rice, guacamole, sour cream & shredded cheese – not nearly as helthy, but fantastic!! --TC

Tropical Avocado Salsa:

3 papayas, peeled, seeded, cut into small dice

2 mangoes, peeled, cut into small dice

3 avocados, cut into small dice

1 large red onion, cut into small dice

1 red jalapeno pepper, finely minced

1 green jalapeno pepper, finely minced

1/4 cup cilantro, roughly chopped

2 large limes, juiced

3 tablespoons olive oil

To make tropical salsa, combine all ingredients together in a medium bowl and stir well. Keep refrigerated until ready to use. –Courtesy of Joey Altman www.foodtv.com.

Better than take-out!

Made these last night for my husband and myself! (Figured they'd be too spicy for the kids, so we made them individual pizza -- they were satisfied!) I made an extra-large batch** (love leftovers!) and I made a few changes, which I have noted - as always!! Hope you try this quick and satisfying dish!

DAN DAN NOODLES -- 4 Servings

1 pound frozen fresh wide Chinese egg noodles, thawed **NOTE: I used 2 (9-oz.) packages of 'Azumaya Asian Style Thin Cut Noodles' (found fresh in the produce cooler of most grocery stores!) and doubled the rest of the ingredients!! -TC

2 tablespoons canola oil *I used Safflower oil -TC

1/3 cup dry-roasted peanuts *I used sliced almonds, with extra toasted almonds as a garnish -TC

3 tablespoons low-sodium soy sauce

1 tablespoon sambal oelek (ground fresh chile paste)

1 teaspoon sugar

2 garlic cloves

1 (1/2-inch) piece fresh ginger, peeled

8 ounces lean ground pork

1/8 teaspoon salt *I used Geasoning -TC

3 tablespoons fresh lime juice *I zested the lime and cut a few wedges to use as garnish -TC

3/4 cup thinly diagonally sliced green onions

1 1/4 cups chopped seeded peeled cucumber *I used about 1/2 cup shelled edamame-TC

1/4 cup chopped fresh cilantro *I used 6 oz. fresh mung beans -TC

1. Cook noodles in 6 quarts boiling water for 3 minutes. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Place noodles in a large bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Add peanuts to pan; sauté 2 minutes or until fragrant. Remove from heat; cool slightly. Combine peanut mixture, soy sauce, and next 4 ingredients (through ginger) in a mini chopper; process until finely ground. ***I toasted the sliced almonds in a dry pan, minced them with a chef's knife, then added them to the soy-sambal mixture -- too lazy to pull out the food processor! ;) -TC
3. Cook pork and salt in skillet over medium-high heat 8 minutes or until done, stirring to crumble. Add peanut mixture and 3/4 cup cooking liquid to pork; bring to a boil. Cook 1 minute, stirring frequently. Add pork mixture, juice, and onions to noodles; toss well. Place about 1 3/4 cup noodle mixture in each of 4 bowls; top each serving with 5 tablespoons cucumber and 1 tablespoon cilantro.

Nutritional information: CALORIES 541 ; FAT 17.2g (sat 3.5g,mono 8.2g,poly 4.2g); CHOLESTEROL 43mg; CALCIUM 54mg; CARBOHYDRATE 66.1g; SODIUM 914mg; PROTEIN 31g; FIBER 3.9g; IRON 1.6mg --Courtesy of MyRecipes.com, originally seen in Cooking Light, NOVEMBER 2009.

Pasta! Pasta! Pasta! A new sauce to try....

I created this 'f-agout' tonight. In other words, it is a Fake Ragout. (A ragout traditionally has meat or poultry in it!)

PASTA with ARTICHOKE-MUSHROOM RAGOUT -- Serves 3

1 TBSP olive oil, plus more if desired to finish the dish
2 cloves fresh garlic, peeled and lightly smashed
2 shallots, sliced into thin wedges *any type of onion will work, this is what I had on hand!
1 (8-oz.) container mushrooms, brushed clean & quartered (white button or crimini)
crushed red pepper flakes, to taste
3 sprigs of fresh lemon thyme, leaves stripped and stems discarded *'regular' fresh thyme will do! **
1 (15-oz.) can quartered artichoke hearts in water, drained and sliced into bite-sized pieces
1/2 cup chicken broth *I use organic, reduced-sodium

2 TBSP butter, optional *We've been so good lately, I rewarded us with '2 pats of unsalted butter!' ;)
Geasoning or your favorite seasoning blend *I used about 1/4 tsp of Geasoning
1 lemon, divided - half for juicing and half for wedges
Garnishes: shredded Romano or Parmesan Cheese & Lemon Wedges & sprigs of fresh lemon thyme

In a large saute pan, add olive oil and garlic cloves, turn on burner to medium heat. Allow garlic to infuse the oil, stirring frequently and removing garlic when cloves begin to lightly brown. [Do NOT burn garlic or you will need to clean the pan and start again!]

Add shallots to infused oil and cook 2 minutes or until softened. Add mushroom quarters, crushed red pepper flakes and the lemon thyme leaves; toss to evenly coat. (There will not be a lot of moisture, but the mushrooms will release some juice as they cook!) Allow to sit for 1 minute, then stir/saute; repeat for 4 or 5 minutes or until the mushrooms have begun to brown.
Add in the sliced artichoke hearts and chicken broth. Simmer, stirring every minute or two until the broth has reduced by half. Squeeze in the juice of half a lemon, being mindful of the seeds; stir to incorporate throughout the dish. Taste and reseaon if necessary.

Serve with HOT cooked whole wheat pasta... tonight I served the sauce over HOT prepared Buitoni 100% Whole Wheat Four Cheese Raviloi (9 oz. package in the refrigerator section).... DELICIOUS!!

**Note: if using dried thyme, just add a pinch as it is stronger in flavor!

Variation for a richer dish: start the ragout with 2 slices of bacon cut into 1/2" pieces; gently cook the bacon, removing to a paper towel when crisp ('lardons'). Drain off all but 1 TBSP of the grease and infuse the garlic into the bacon fat and proceed with the rest of the recipe. As you finish preparing the dish, don't forget to garnish your plate or platter with the lardons (if you were able to keep from 'snitching' them!!). --Courtesy The Traveling Culinarian, at home - January 2010.

Recipes for you CROCKPOT Lovers!!

I have yet to physically make any of these recipes (CRAZY, I know!), but they look pretty straightforward... Any feedback (especially on the Vegetarian Lasagna) would be appreciated! --TC

CREOLE BLACK BEANS
2 lbs. smoked sausage, cut into 1" pieces
3 15-oz. cans black beans, drained
1 1/2 cup onion, chopped1 cup green pepper, chopped
1 cup celery, chopped
4 cloves garlic, minced
2 tsp leaf thyme
1 1/2 tsp leaf oregano
1/4 tsp black pepper
1/4 tsp cayenne pepper
1 chicken bouillon cube
5 bay leaves
8-oz. can tomato sauce
1 cup water *I would use chicken broth, vegetable broth or beer (4 oz. leftover for you = BONUS!) --TC

Brown sausage in a skillet. Drain fat and transfer to the stoneware.
Combine remaining ingredients in the stoneware. Cover cook on Low 7 to 9 hours or on High for 3 to 4 hours.
Remove bay leaves. Serve over cooked rice. –Courtesy of http://www.crockpot.com/.

CROCK POT CURRIED RICE & LENTILS
Indian-inspired curried rice and lentils is a full vegetarian and vegan meal right out of your crock pot or slow cooker. It couldn't be simpler.

1 cup rice *I would use brown rice, although cooking time may be longer --TC
1 tbsp curry powder
3 1/2 cups vegetable broth *If using brown rice, ADD MORE LIQUID per your rice directions. --TC
1/2 cup lentils
2 vegetarian bouillon cubes
1/2 tsp garlic powder
1/4 tsp pepper
1 onion, diced

Combine all the ingredients in a crock pot. Cover and cook on low for 4 to 5 hours. –Courtesy of Jolinda Hackett, Your Guide to Vegetarian Food – as seen on http://vegetarian.about.com/.

Our Indian friend in the Bay Area made us the most fabulous vegetable curry for dinner one evening. I think she referred to it "Vegetable Potato Curry." --TC

CROCK POT VEGETABLE CURRY
Crock pot vegetable curry is a one-pot meal that you can prepare in the morning and will fill your home with the aroma of Indian spices all day long. This recipe is both vegetarian and vegan. Serve over rice if desired.

3 potatoes, chopped
1 cauliflower, chopped
1 1/2 cups green peas
3 tomatoes, chopped
3/4 tsp turmeric
1/2 tsp chili powder
1 1/2 tsp cumin
1 tsp curry
1 cup water

Place all ingredients in a crock pot or slow cooker. Cook on low for 5 to 6 hours. –Courtesy of Jolinda Hackett, Your Guide to Vegetarian Food – as seen on http://vegetarian.about.com/.

CROCK POT VEGETARIAN LASAGNA
1 container soft (silken) tofu
1 container firm or extra firm tofu
1/4 cup soy milk
1/2 tsp garlic powder
2 tbsp lemon juice
3 tbsp fresh basil, chopped
1 tsp salt
2 (10 ounce) packages frozen spinach, thawed and squeezed dry
4 cups tomato sauce
1 box lasagna noodles

In a food processor or blender, combine the tofu, soy milk, garlic powder, lemon juice, basil, and salt and process until smooth. Add the spinach to this mixture.
Place about a cup of the tomato sauce in the bottom of the crock pot or slow cooker. Then place 1/3 of the noodles on top of the sauce, and 1/3 of the tofu and spinach mixture on top of the noodles. Repeat these layers, being sure to end with sauce on top.
Cook on low for 6 to 8 hours, or until noodles are soft. –Courtesy of Jolinda Hackett, Your Guide to Vegetarian Food – as seen on http://vegetarian.about.com/.

AND the piece de resistance. If your family LOVES chocolate as much as mine, try this Crock Pot recipe from my sister-in-love Kim.... As I have said before: "this dessert is NOT froufie, but it is sinfully satisfying!"

CHOCOLATE MUD CAKE 6-8 Servings

Note: This is a great to make for a sinful Valentine's Day treat for friends or lovers!! Good tip, as the holiday is fast approaching!! Wink! Wink! Nudge! Nudge! ENJOY! --TC

Cake Batter:
1 cup all-purpose flour
2 teaspoons baking powder
6 Tablespoons butter
2 oz or 1/3 cup semi-sweet chocolate chips *I would use bittersweet, but that's my preference! --TC
2/3 cups sugar
3 Tablespoons Dutch-processed cocoa **see note below --TC
1 Tablespoon vanilla extract
¼ teaspoon salt
1/3 cup milk
1 egg yolk

Fudge Sauce:
1/3 cup sugar
1/3 cup light brown sugar
1/3 cup Dutch-processed cocoa **see note below --TC
1 ½ cup hot water

Coat the inside of slow-cooker with cooking spray.

Cake Batter: Whisk together flour and baking soda in a medium bowl and set aside. In a large bowl, melt the butter and chocolate chips in microwave and mix well.
Whisk in sugar, cocoa, vanilla, salt, milk, and egg yolk. Add flour mixture and stir until thoroughly mixed. Pour batter into the slow-cooker and spread it evenly.

Fudge Sauce: Whisk together sugar, cocoa, brown sugar, and hot water until sugar is dissolved. Pour mixture over batter in slow-cooker. Cover and cook on high for 1 ¼ to 2 ¼ hours (depending on size of your slow-cooker, the first time you make it, start with 1 ¼ hours, then check on it every 15 minutes until you see the cake is nearly set and the edges pull away from the sides of the pot). Even when done, the cake is VERY moist and floating on a layer of molten chocolate.

When done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve with whip cream or ice cream. --Submitted by my Sister-In-Love Kim, source unknown.

**NOTE about Dutch-Processed Cocoa: The JoyOfBaking.com website advises against using a substituion for Ducth-Processed Cocoa. That being said, IF you choose to do so, here is what they recommend: "Substitution for 3 tablespoons (18 grams) Dutch-processed cocoa: 3 tablespoons (18 grams) natural cocoa powder plus pinch (1/8 teaspoon) baking." Also noted: Natural Cocoa and Dutch-Processed Cocoa weights vary slightly... --TC

Microwave Cookery (don't laugh!!)

First we'll start with a dish ANYONE can make! Let me rephrase that -- anyone with common sense and over the age of 7!! ;)


CHEESY EGGS a la ELLEN -- Serves 1 or 2

2 eggs or 1/2 cup pasteurized real egg product (no cholesterol & no fat = 12g protein)
1 TBSP milk or water
2 TBSP cheese

Whip eggs with fork or whisk until light yellow (add desired seasonings: salt, pepper, Geasoning, thyme, Siracha, Old Bay, etc. --TC).
Place in a microwave safe bowl (about 1 cup in size) and microwave on High 1 minute. Stir and microwave 30 seconds to 1 minute more until desired doneness. Ellen informs me that you cook each egg about 1 minute total. Stir in cheese and enjoy. *NOTE: Be sure to use hot pads when removing the bowl from the microwave -- it WILL be HOT!! --TC

–Courtesy of our 8-year old niece Ellen of San Diego, CA - 2007.



Here is a great dish that is quick and satisfying! Only problem is that you cannot serve it at a dinner party for more than two, unless you move over to your oven!

SALMON FILLET en PAPILLOTE with JULIENNE VEGETABLE Serves 1

1/3 cup julienned fennel bulb *or celery --TC
1/3 cup julienned leeks, white part only *or onion, shallots, etc. --TC
1/3 cup julienned carrots
1/3 cup julienned snow peas *or green beans, asparagus, etc. --TC
1 teaspoon salt *I would just use a small pinch of Sea Salt or a dash of low sodium soy sauce! --TC
1/8 teaspoon freshly ground black pepper
1/8 teaspoon whole coriander seed, ground fine
1 (8-ounce) salmon fillet, pin bones removed
1 orange cut into wedges with white, pithy membrane removed *or pineapple, mango, etc. --TC
1 tablespoon dry vermouth *or juice, try orange, pineapple, pomegranate, mango, etc. –TC
parchment paper (about 8 x8”)**

Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal. –Courtesy of Alton Brown, as seen on Good Easts http://www.foodtv.com/.

Experiment by adding other pantry items such as couscous (add enough additional liquid for it to plump, plus a pinch of salt!), drained and chopped artichokes, roasted red peppers, capers, etc. --TC

**EASIER PREPARATION/PRESENTATION, although not as attractive a presentation: Build your delicious portion on a piece of parchment paper (about 8 x8” - fold side up slightly to retain liquids) and carefully slide into a paper lunch bag & staple shut. Take care to keep bag on its side and 'bake' accordingly. Using a large serving spatula, place entire bag on the serving plate & cut top open in front of each person – be careful the steam will be hot! --TC

New Twist on an Old Favorite: TUNA CASSEROLE

We think our little one may have an allergy to dairy, so I've been experimenting with SOY and RICE products.
I made this recipe the other night & got rave reviews from Tyler and Lilly's 2 helping were testimony enough! ;)

TUNA CASSEROLE (sans dairy!) -- Serves 6

2 cups dry whole wheat shell pasta, cooked and drained and HOT!
1 (10-3/4 oz.) can condensed Cream of Celery Soup *I use Campbell's 98% Fat Free; you may also us cream of mushroom or cream of chicken soup
1 cup Rice Drink *I used Trader Joe's ORIGINAL Organic, Unsweetened Rice Drink
1 cup Soy-Sation Shredded 3 Cheese Blend (found at Trader Joe's)
1 (12 oz.) can Solid White Albacore TUNA, well-drained and flaked
Geasoning OR Salt & Pepper, to taste
1 (8-1/2 oz.) can Sweet Peas, drained

Preheat toaster oven (or full-sized oven) to 350 degrees F while pasta is cooking.
Bring a large well-salted saucepan of water to a boil. Add the dried pasta and stir one minute. Allow to cook until tender, but not mushy. Drain pasta well and add back to pot.
Stir in condensed soup, rice drink, shredded cheese, tuna and seasoning. Mix thoroughly then gently fold in the peas.
Pour ingredients into a 1 1/2 Quart that has been sprayed with non-stick spray. Bake for 15 to 20 minutes until hot and bubbly; remove from oven. Let stand 5 minutes, then serve promptly. ENJOY!

HAPPY NEW YEAR!!!!

I created this to accompany potstickers to celebrate Chinese New Year at home with the husband two years ago. We made it tonight for the kids -- my how things have changed in a year!! The 6-year-old liked it very much, the nearly 2-year-old, not so much. ;) (She finished off a bowl of Blackeyed Peas instead -- the rest of us a traditional bite of Blackeyed Peas for GOOD LUCK in the New Year, too!

RAINBOW FRIED RICE Serves 6

The idea is to have nice color and a variety of different shaped vegetables… add them to the pan in order for them to retain a certain tender-crisp texture. I served our tasty rice with potstickers and a dipping sauce. Don't be afraid to use the ingredients you have on hand -- everytime I make this recipe it is different, yet still oh-so-tasty!

2 TBSP oil

½ medium red onion, cut in half, then sliced thin into approximately 3/4" thin slices

2 medium carrots, halved lengthwise, then cut into a thin bias slice

2 celery stalks, cut into thin half moons (on the bias looks nicer)

½ red bell pepper, cut into 3/4" slices (not wide enough to be dice, more rectangular)

1 TBSP minced garlic

2 tsp France's chili (homemade spicy condiment) or one chile pepper, sliced thin *jarred chili paste would be a good substitute, if you use 'Garlic Chili Paste,' reduce the amount of minced garlic, optional

3 cups cooked Jasmine Rice OR 3 cups cooked Brown Basmati Rice *see tip

2 (4 oz.) containers of Pineapple Tidbits, drained (add the juice to the cooking liquid of the rice OR reserve juice for some other dish, if desired)

½ shelled peas, if frozen, thaw and drain (have also used sugar snap peas OR snow peas)

1 TBSP fish sauce

2 TBSP Lite Soy Sauce (has less sodium)

1 tsp sugar, dissolve in the soy sauce prior to adding to rice, optional

sea salt, to taste

2 large eggs, lightly beaten

-Heat a large high-sided saute pan or wok over medium-high heat. Add oil to hot pan and wait for it to 'shimmer;' then add onion and saute 1 to 2 minutes until translucent. Add carrots, celery, bell pepper, garlic, and chili sauce, saute 2 to 3 minutes just until vegetable begin to soften.

-Fold in rice, pineapple pieces and peas; then add the fish and soy sauces, stirring gently to incorporate throughout.

-Push the rice and vegetable mixture out to the edge of the pan and pour the eggs into the center, scrambling them until nearly cooked through.

-Gently fold in the rest of the ingredients and serve immediately.

*Tip: if rice is cold and leftover, reheat covered in microwave 2 to 3 minutes at 60% just before adding to pan. (I have to thank my wonderful Persian friend for this crucial tip!!) --TC

**Variation: This year I sauteed 2 pounds of peeled and deveined shrimp (I usually use 26-31 size) in 2 tsp. saffaflower oil, a heaping teaspoon of minced garlic, 2 tsp. minced ginger and 1 tsp. minced lemongrass (the two latter ingredients are conveniently in a tube in the refrigerated produce section of most markets now). --TC

[The photo at top is tonight's fried rice with sauteed shrimp -- served with the chopsticks, chopstick rest (bird), bowl and tea cup that my husband gave to me upon his recent trip to Japan. Not that I need to say it again, BUT I am one of the LUCKIEST WOMEN on the PLANET!!]

Here's to loving life in the New Year.... CHEERS!!!