July Cooking

Glazed Carrotswith Orange and Cranberries

1 pound carrots, peeled
1/4 cup orange juice
1/4 cup chicken broth
1/4 cup dried cranberries 
1/2 teaspoon grated orange zest
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoons unsalted butter 
2 teaspoons fresh lemon juice
Pepper

Slice the carrots 1/4 inch thick on the bias. 

Combine the carrots, orange juice, chicken broth, orange zest, cranberries, sugar, and salt in a 12 inch nonstick skillet. Cover and bring to a boil. Reduce to a simmer and continue to cook covered, stirring 
occasionally, until carrots are almost done, about 5 minutes. 

Uncover, return to a boil, and continue to cook until the liquid is reduced, about 2 minutes. 

Stir in the butter, continue to cook, stirring frequently, until the carrots are tender and the glaze is a light, golden, about 3 minutes. 

Off the heat, stir in the lemon juice and season with pepper to taste. 

July Cooking

Rice Pilaf with Currants and Cashews

3 tablespoons unsalted butter 
1/2 cup minced onion
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon cinnamon 
1 1/2 cups long-grain white rice
2 1/4 cups water 
1/4 cup currants 
1/4 cup roasted, unsalted, coarsely chopped cashews
Pepper

Melt the butter in a large saucepan over medium heat.  Add the onion and 1 teaspoon salt and cook until softened, about 5 minutes. Stir in the rice and sauté until the edges of the rice begin to turn translucent, about 3 minutes.  

Stir in the water, garlic, turmeric, and cinnamon and bring to a boil. Cover and reduce heat to low. Cook until the rice is tender and the liquid is absorbed, about 17 minutes. 

Add currants and cashew and let stand off any heat for 10 minutes. Fluff the rice with a fork and season with salt and pepper to taste. 

July Cooking

Pasta alla Norma

3 tablespoons extra-virgin olive oil
2 eggplants (about 2 pounds), peeled and cut into 3/4 inch cubes
Salt
4 cloves garlic
1/4 teaspoon reds pepper flakes
2 (14.5 ounce) cans diced tomatoes
1 pound rigatoni
1/4 cup minced fresh basil or parsley
1 ounce Pecorino Romano cheese, grated (1/2 cup)
Pepper


Bring 4 quarts water to a boil in a large pot for the rigatoni. 

Meanwhile, heat the oil in a 12 inch nonstick skillet over high heat almost to smoking.  Add the eggplant and 1/2 teaspoon salt and cook until lightly browned and softened, about 10 minutes. 

Stir in the garlic, red pepper, and tomatoes.  Bring to a simmer and cook until slightly thickened, about 5 minutes. 

When the water is boiling, stir in 1 tablespoon salt and the rigatoni. Cook, stirring often until rigatoni is tender but firm. 

Reserve 1/2 cup of the pasta cooking water, then drain the rigatoni, and return it to the pot. Stir in the eggplant sauce, basil, and Pecorino Romano and toss to coat. Season to taste with salt and pepper. Add small amounts of the reserved pasta cooking water only if needed to losses the sauce before serving. 

Slow Cooker Chicken Stew

6-8 boneless, skinless chicken thighs, trimmed of fat
Salt and pepper
1/4 cup vegetable oil, divided
2 medium onions, minced
6 cloves garlic, minced (less if you don't like garlic as much as I do.)
1 tablespoon tomato paste
1/2 teaspoon dried thyme
1/3 cup all-purpose flour
1/2 cup white wine
4 cups low-sodium chicken broth
3 medium red potatoes, scrubbed and cut into 1/2 inch pieces
4 carrots, scrubbed and sliced 1/4 inch thick
2 bay leaves
1 cup frozen peas
1/4 cup minced fresh parsley, if desired

Dry chicken with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a 12 inch skillet until very hot but not smoking. Brown half the chicken lightly on both sides, about 8 minutes; transfer to a bowl. Repeat with 1 tablespoon oil and remaining chicken; transfer to bowl. 

Heat 1 more tablespoon oil over medium-high heat until shimmering. Add onions, garlic, tomato paste, and thyme, and cook until onions are softened and lightly browned, about 8 minutes.  Stir in flour and cook for 1 minute. Slowly whisk in wine and 1 cup broth, smoothing out any lumps and scraping up any browned bits. Transfer to slow cooker. 

Microwave potatoes and carrots with remaining tablespoon oil in a covered bowl, stirring occasionally, until the vegetables are nearly tender, about 5 minutes. Transfer to slow cooker. Stir in remaining 3 cups of broth and bay leaves into slow cooker. Nestle browned chicken and any accumulated juice into slow cooker. Cover and cook until chicken is tender, 4-6 hours on low.  

Stir in frozen peas during last 30 minutes of cooking. 

You can take the chicken out, shred it, and return it to the slow cooker. But I find this unnecessary, I just break it up with a large spoon in the pot. 

Adjust seasonings with salt and pepper and stir in parsley. 

June Cooking

Favorite BLT with Avocado and Chipotle Mayonaisse

Bacon

Leaf Lettuce

Sliced Tomato

Sliced Avocado

Chipotle Mayonaisse 

Flour tortilla

Chipotle Mayonaisse 

1 cup Mayonaisse 

1 chipotle in adobo sauce, minced

1 teaspoon adobo sauce

Mix together, refrigerate covered in plastic wrap. 

June Cooking

Gazpacho

3 large, ripe tomatoes (about 1 1/2 pounds), cored and quartered
2 red bell peppers, stemmed, seeded, and chopped coarse
2 cucumbers, peeled, halved, seeded, and choppe coarse
5 cups tomato juice
1 onion, minced
1/3 cup sherry vinegar
2 cloves garlic, minced
1/2 teaspoon Tabasco
1/4 cup minced fresh parsley or cilantro

Pulse the tomatoes in a food processor until finely chopped, about 12 pulses. Transfer to a large bowl. 
Pulse the bell peppers and cucumbers until finely chopped, about 15 pulses. Add to the bowl with the tomatoes. 
Stir in the tomato juice, onion, vinegar, garlic, Tabasco, and 1 teaspoon salt. Cover and refrigerate for 2 hours. 
Ladle into chilled bowls and sprinkle with the parsley. Can drizzle with extra-virgin olive oil if desired. 

Spicy Sausage Ragu with Red Bell Peppers

Spicy Sausage Ragu with Red Peppers

This comes from one of my all time favorite cookbooks, Slow Cooker Revolution by the Editors of America's Test Kitchen. 

2 tablespoons extra-virgin olive oil 

2 pounds hot Italian sausage, removed from its casing

2 onions, minced

6 garlic cloves, minced

2 tablespoons tomato paste

2 teaspoons dried oregano

1 teaspoon red pepper flakes (I omit this b/c the sausage is spicy enough.)

1 cup dry red wine

1 28 ounce can crushed tomatoes

1 28 ounce can diced tomatoes

1 28 ounce can tomato sauce

2 red bell peppers, stemmed, seeded, and cut into 1/2 inch pieces

1/2 cup minced fresh parsley

Salt and pepper

1. Heat 1 tablespoon oil in a 12 inch skillet over medium-high heat until very hot. Add sausage and brown well, breaking up large pieces with wooden spoon, about 6 minutes; transfer to slow cooker. Pour off all but 2 tablespoons fat left in skillet. 

2. Add onions, garlic, tomato paste, oregano, and red bell pepper to the fat in the skillet and cook over medium-high heat until onions are softened and lightly browned, about 8-10 minutes. Stir in wine, scraping up any browned bits, and simmer until reduced, about 5 minutes; transfer to slow cooker. 

3. Stir canned crushed tomatoes, diced tomatoes, and tomato sauce into slow cooker. 

Cook on low 9-11 hours on low or 5-7 hours on high. 

4. Before serving, stir in parsley and season as needed with salt and pepper.  Serve over spaghetti or any other pasta. 

This makes a LOT of sauce.  I like to freeze half of it to use later. Cook once, eat several times.  

Hamburger Pie

1 1/2 pounds Ground Beef
3/4 cup Chopped Onion
1 can Tomato Soup
1/4 cup Water
12 oz. Frozen Mixed Vegetables 
1/4 teaspoon pepper
4 medium potatoes, cooked and mashed with milk
Grated Sharp Cheddar Cheese

In a large skillet, brown ground beef and onions; drain off grease. 
Stir in mixed vegetables, soup, water, and pepper. Cook, stirring constantly until thoroughly heated--about 8 minutes.
Place mixture in a large casserole dish which has been sprayed with non-stick Pam. 
Top with mounds of mashed potatoes and sprinkle with grated cheese. 
Bake uncovered at 350 degrees for 30 minutes. 

May Cooking

May Menu

1. Out

2. Bacon sandwiches

3. Schlotzsky's

4. Baked Fish, Carrots/Thyme, Asparagus

5. Chicken-Rice Bake

6. Steak, GMP, GB

7. Leftovers

8. Out

9. Bacon sandwiches

10. Sweet Tomatoes

11. Tuna salad sandwiches, Veggie tray

12. Chicken Parmigiana 

13. Slow Cooker Beef

14. Leftovers

15. Out

16. Bacon sandwiches

17. Baker Street Cafe

18. Shrimp Jambalaya

19. KFC

20. CB Hash, Corn

21. Leftovers 

22. Out

23. Bacon sandwiches

24. Pearl Dynasty

25. Baked Fish, Carrots/Thyme, Cabbage

26. Yosemite

27.  Yosemite

28. Yosemite

29. Yosemite

30. Yosemite

31. Yosemite

April Cooking--Vanilla Pudding

I like to put fresh strawberries on top. 

3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3 1/2 cups half-and-half
3 large egg yolks
1 tablespoon unsalted butter 
2 teaspoons vanilla extract

Combine sugar, cornstarch, and slat in a medium saucepan.  Slowly whisk in the half-and-half and then the yolks. 

Bring the mixture to a simmer over medium-high heat, whisking constantly and scraping the bottom and sides of the pot.  Reduce heat to medium and cook, stirring constantly, until the pudding is thick and coats the back of a spoon, about 4 minutes. Stir the butter and vanilla into the pudding until the butter is melted. 

Strain the pudding through a fine-mesh strainer, into a bowl, scraping the inside of the strainer with a rubber spatula to pass the pudding through.  Press plastic wrap directly on the surface to prevent a skin from forming.  Refrigerate until set, about 3 hours. 

April Cooking--Chicken Marsala

1/2 cup all-purpose flour
4 boneless, skinless chicken breasts, trimmed
Salt and pepper
3 tablespoons vegetable oil 
3 ounces pancetta, chopped fine
8 ounces white button mushrooms, sliced thin
1 clove garlic, minced
1 teaspoon tomato paste
1 1/2 cups sweet Marsala
1 1/2 tablespoons fresh lemon juice
3 tablespoons unsalted butter, cut into 3 pieces and chilled
2 tablespoons minced fresh parsley

Adjust an oven rack to the middle position and heat the oven to 200 degrees. 
Spread the flour in a shallow dish

Pound the thicker ends of the breasts as needed.  Pat dry with paper towels, then season with salt and pepper. Dredge through the flour and shake off any excess. 

Heat 2 tablespoons of the oil in a 12 inch skillet over medium-high heat until shimmering.  Add the chicken and cook until golden brown on both sides, about 12 minutes. Transfer the chicken to a plate and keep warm in oven. 

Add the remaining 1 tablespoon oil to the skillet and return to medium-high heat until shimmering. Add the pancetta and mushrooms. Cook until the pancetta is crisp and the mushrooms are brown, about 10 minutes. 

Stir in the garlic and tomato paste. Cook about 1 minute. Stir in the Marsala, scrapping up any browned bits, and simmer until reduced and slightly syrupy, about 8 minutes. 

Stir in the lemon juice and any accumulated chicken juice.  Turn the heat to low and whisk in the butter, one piece at a time.  Off the heat, stir in the parsley and season to taste with salt and pepper. 

Spoon the sauce over the chicken before serving. 


I like to serve Garlic Mashed Potatoes and oven roasted asparagus with this.  Garlic Toast is good to mop up the delicious Marsala sauce too. 

April Cooking--Pot Roast

Pot Roast

This is adapted from Pioneer Woman.  It is easy to put together and produces a tender (from the long cooking time in a low temperature oven), juicy roast with a very good gravy.  I usually make some mashed potatoes mostly for the gravy. 

Chuck Roast or Eye of Round Roast about 3 pounds (2 pounds if it is just Joe and me with plenty for leftovers)

3 Tablespoons Olive Oil

1 large Onion cut into quarters

4 large Carrots cut into 2 inch lengths

Salt, Pepper, Garlic Powder to taste

1 cup red wine (can use beef stock)

2-3 cups Beef Stock

1 teaspoon dried Rosemary

1 teaspoon dried Thyme

Heat oven to 275 degrees and place oven shelf in the middle of the oven. 

Season meat with salt, pepper, and garlic powder. 

Heat 2 Tablespoons olive oil in a Dutch oven or other oven safe pan with a lid until very hot but not smoking.  Brown the onion quarters on each side about a minute per side and remove to a plate.  Add the carrots to the hot pan and brown for 2-3 minutes and remove to the plate with the onions. 

Add 1 tablespoon more olive oil to very hot pot and place seasoned roast in the pan. Brown on each side and remove to another plate. 

Add red wine and cook down for 2-3 minutes, scraping the bottom of the pan. 

Return roast to the pan and add the onions and carrots. 

Pour in Beef Stock until it is about half way up the roast. 

Sprinkle dried Rosemary and Thyme over the roast and vegetables. 

Cover with lid and place in oven at 275 degrees for about 3 hours. I cook a 2-3 pound roast for 3 hours. 

That's it. Enjoy. 

Shrimp Jambalaya

This recipe is taken from The America's Test Kitchen Family Cookbook. I have made a few modifications (such as less salt and more thyme).  I make this about once a month. It makes awesome leftover lunches. 

1 tablespoon vegetable oil
8 ounces Andouille sausage, sliced 1/4 inch thick
1 medium onion, chopped fine
1 rib celery, chopped fine
1 red bell pepper, stemmed, seeded, chopped fine
5 garlic cloves, minced
1 1/2 cups long grain white rice (uncooked)
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 (14.5 ounce) can diced tomatoes, untrained
1 (8 ounce) bottle clam juice
1 can (2 cups) chicken broth
1 pound medium shrimp, peeled and deveined
2 tablespoons minced fresh parsley (optional)

Heat the oil in a large Dutch oven over medium-high heat until shimmering.  Add the Andouille sausage and cook until lightly browned, about 4 minutes. Transfer the sausage to a paper towel lined plate, leaving the fat in the pot. 

Add the onion, celery, garlic, and red bell pepper to the fat in the pot.  Cook, scrapping up any browned bits, until the vegetables are softened, about 5 minutes. 

Add everything else to the pot: rice, salt, tomatoes, clam juice, broth, sausage, and shrimp. Bring to a simmer, reduce heat to low, cover and cook for 25 minutes, stirring occasionally. 

Stir in parsley just before serving. 

Makes about 6 servings. 

Slow Cooker Cassoulet

Slow Cooker Cassoulet

2 onions, minced

2 Tablespoons vegetable oil

6 garlic cloves, minced

1 teaspoon dried thyme

1 tablespoon tomato paste

4 cups low-sodium chicken broth

2 cans cannelini beans drained & rinsed

1 14.5 oz. can diced tomatoes 

1/2 cup dry white wine

2 bay leaves

1 pound boneless, skinless chicken thighs

1 pound Andouille sausage, sliced in 1 inch chunks

Microwave onions, oil, garlic, thyme, and tomato paste in a bowl, stirring occasionally until onions are softened, about 5 minutes. Transfer into slow cooker.

Stir broth, beans, sausage, tomatoes, wine, and bay leaves into slow cooker.

Season chicken thighs with salt and pepper and nestle into slow cooker.

Cover and cook for 6 to 8 hours on low.

March Cooking Dessert

I have made these annually for at least 30 years. So good.
Lemon Sours

3/4 cup sifted all-purpose flour
1/3 cup butter
2 eggs, room temperature
1 cup brown sugar
3/4 cup shredded coconut
1/2 cup chopped pecans
1/8 teaspoon baking powder
1/2 teaspoon vanilla
1 teaspoon grated lemon rind
1 1/2 Tablespoons lemon juice
2/3 cup sifted powdered sugar

Mix flour and butter to a fine crumb.  Sprinkle evenly in an 11 by 7 inch pan. Bake at 350 degrees for 10 minutes.

Beat eggs, mix in brown sugar, coconut, chopped nuts, baking powder, and vanilla.  Spread on first mixture as you take it from the oven. Return to the oven and bake for 20 minutes.

Mix lemon juice, rind, and powdered sugar to make a creamy smooth mixture.  Spread over top as soon as it is removed from the oven.

Cool, cut into squares, and serve.

New England Fish Chowder

New England Fish Chowder

2 lb halibut fillets

2 1/2 teaspoons salt, divided

3 cups cut up potatoes 

6 slices bacon, chopped (I like the thick sliced bacon.)

1 cup chopped onion

2 cups milk

2 cups light cream

1/4 teaspoon pepper

Place halibut with 2 cups water in a large saucepan; bring to boiling.

Reduce heat, simmer, covered for 15 minutes, or until fish flakes easily with a fork. Remove fish; set aside.

To fish broth, add 1 teaspoon salt and the potatoes; boil covered about 8 minutes, or until potatoes are almost tender.

Meanwhile, sauté bacon until crisp; remove and drain on paper towels.

Saute onion in bacon fat until tender, about 5 minutes.

Flake fish.  Add along with bacon, onion, remaining salt, and rest of the ingredients to potatoes.  Slowly bring to a boil.

Reduce heat, simmer, uncovered, 15 minutes.

Slow Cooker Beef Burgundy

Slow Cooker Beef Burgundy

1 (5 pound) boneless beef chuck roast, trimmed and cut into 1 1/2 inch chunks
Salt and pepper
1 tablespoon vegetable oil
4 ounces bacon (about 4 slices), minced
3 onions, minced
1 carrot, peeled and minced
1/4 cup tomato paste
6 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 1/2 cups Pinot Noir
1 1/2 cups low-sodium chicken broth, plus extra as needed
1/3 cup soy sauce
2 bay leaves
2 cups frozen pearl onions
1/2 cup water
3 tablespoons unsalted butter
2 teaspoons sugar
1 pound cremini mushrooms, trimmed and halved if small or quartered if large

1. Dry beef with paper towels and season with salt and pepper. Heat oil in a 12 inch skillet over medium-high heat, brown meat (half at a time) well on all sides, 7 to 10 minutes. Transfer to slow cooker. 

2. Cook bacon in skillet over medium-high heat until crisp, about 5 minutes. Stir in onions, carrot, tomato paste, garlic, and thyme and cook until onions are softened and lightly browned, 8 to 10 minutes.  Stir in flour and cook for 1 minute.  Slowly whisk in 1 1/4 cups wine, scraping up any brown bits and smoothing out any lumps; transfer to slow cooker. 

3. Stir broth, soy sauce, and bay leaves into slow cooker. Cover and cook until beef is tender 9 to 11 hours on low to 5 to 7 hours on high. 

4. About 20 minutes before serving, bring frozen pearl onions, water, butter, and sugar to a boil in a 12 inch skillet.  Reduce to simmer, cover, and cook until frozen onions are fully thawed and tender, about 5 to 8 minutes.  Uncover, bring to a boil, and cook until all liquid evaporates. Stir in mushrooms and cook until vegetables are glazed, 8 to 12 minutes. Transfer to slow cooker. 

Add remaining 1 1/4 cups wine to skillet and simmer until it is reduced by half, 6 to 8 minutes; transfer to slow cooker. Let stew settle for 5 minutes, then remove fat from surface using a large spoon. Discard bay leaves. (Adjust stew consistency with additional hot broth as needed.)  Season with salt and pepper to taste and serve. 

Balsamic-Braised Chicken (Revised)

I finally got around to making this and while it was good, I've made some changes to make it even better.  First, leave out the chard and serve over mashed potatoes with a side of steamed green beans. 

Second, it needs more liquid so bump the chicken stock up to 1 1/2 cups. And finally, I don't know how you could get 12 bone-in chicken thighs into this-- totally too much chicken. I used 6 boneless, skinless chicken thighs and it was just the right amount. 

The sauce is just delicious and goes over mashed potatoes like it was made for it. 

Balsamic-Braised Chicken with Swiss Chard

1 tablespoon extra-virgin olive oil
1 onion, minced
5 teaspoons minced fresh thyme, or 1 1/2 teaspoons dried
1 tablespoon tomato paste
3 garlic cloves, minced
1 anchovy fillet, minced
1/4 teaspoon red pepper flakes
3 tablespoons all-purpose flour
1/2 cup balsamic vinegar
1 (14.5 ounce) can diced tomatoes, drained
1/2 cup low-sodium chicken broth (1 1/2 cups)
1/4 cup dry red wine
2 bay leaves
12 bone-in chicken thighs, skin removed, trimmed (6 boneless, skinless)
Salt and pepper
6 ounces Swiss chard, stemmed and leaves slices 1/2 inch thick (leave this out)

Heat oil in 12 inch skillet over medium-high heat until shimmering.  Add onion, thyme, tomato paste, garlic anchovy, and red pepper flakes and cook until onion is softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in vinegar, scrapping up any browned bits and smoothing out any lumps; cook until slightly reduced, about 3 minutes, and transfer to slow cooker.  

Stir tomatoes, broth, wine, and bay leaves into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low. 

Gently stir in chard, and cook on high until tender, 30-45 minutes.  Transfer chicken to serving platter and tent loosely with aluminum foil. Let braising liquid to settle for 5 minutes, then remove fat from the surface using a large spoon. Discard bay leaves.  Season with salt and pepper to taste. 

Honey Whole Wheat Muffins

When JMM and I got married in 1968, my college roommate, knowing that I knew absolutely nothing about cooking, gave me The Better Homes and Gardens New Cookbook.  I am still using it and this recipe comes from it. I think about my dear roomie every time I make these.

Honey Whole Wheat Muffins

1 cup sifted all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsifted whole wheat flour

1/2 cup milk

1 egg, well beaten

1/2 cup honey

1/2 cup chopped prunes

1 teaspoon grated orange peel

1/4 cup vegetable oil

Preheat oven to 400 degrees. Grease the bottoms of 12 muffin-pan cups or line with paper liners.

Sift flour with baking powder and salt into a large bowl.  Stir in unsifted whole wheat flour; mix well.

Combine milk and the rest of the ingredients in a medium bowl; beat well with a wooden spoon.

Make a well in the center of the dry ingredients.  Pour in milk mixture all at once; stir quickly with a fork, just until dry ingredients are moistened.  Do not beat. Batter will be lumpy.

Quickly dip batter into muffin pans,  filling about 2/3 full. Bake 20 to 25 minutes, or until nicely browned.

Loosen with a spatula; turn out of pan.  Serve hot.

Cooking October Soup

Turkey and Wild Rice Soup

2 onions, minced
4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon vegetable oil
1/2 teaspoon dried thyme
8 cups low-sodium chicken broth
3 carrots, peeled and sliced 1/4 inch thick
2 celery ribs, sliced 1/4 inch thick
2 bay leaves
2 bone-in turkey thighs, skin removed
Salt and pepper
1 cup long-grained and wild rice blend
2 tablespoons minced fresh parsley

1.  Microwave onions, garlic, tomato paste, oil, and thyme in a bowl, stirring occasionally, until onions are softened; transfer to slow cooker.

2.  Stir broth, carrots, celery, and bay leaves into slow cooker.  Season turkey with salt and pepper; nestle into slow cooker.  Cover and cook until turkey is tender, 6 to 8 hours on low or 5 to 7 hours on high. Add rice during last hour of cooking.

3.  Transfer turkey to cutting board, shred meat into bite sized pieces, discard bone and bay leaves.  Remove any fat from the surface with a large spoon. Return turkey meat to pot. Stir in parsley. Adjust salt and pepper as needed.


This is very good with a salad and toasted sourdough bread.