This recipe comes from a 1960s-era hardcover large format cookbook: Sunset Quick and Easy Dinners
2 Lb tender zucchini
About 1 C water
1/2 Pt (8 oz) sour cream
Cut stems off zucchini but do not peel. Shred on large side of a grater. Place in a saucepan with the 1 C water. Cover, bring to a boil, and cook until tender (about 4 minutes). Drain well.
Add sour cream to well-drained zucchini, return to pan to warm gently, season with salt and pepper, and serve,
Friday, October 31, 2014
Roast chicken with tarragon and dijon mustard
This recipe was adapted from "Chicken Tarragon Loki" from The Country Gourmet Cookbook by Sherrill and Gil Roth. Chicken leg quarters were on sale, so we ended up buying 5 leg quarters and expanded the recipe to accommodate that number of chicken pieces. We used an inexpensive Dijon mustard, and think we should have either used more or a more strongly-flavored one. That said, this was a delicious dish that we will further adapt and cook again!
3 medium onions, cut into slices (maybe should double next time)
1 Tbsp olive oil, plus 1 tsp (needed more because of the quantity of chicken)
1/2 tsp salt (more)
1/4 tsp freshly ground black pepper (more), extra to sprinkle over chicken
2 tsp dried tarragon (or 2 Tbsp fresh) -- needs more!
1/4 C dry white wine or vermouth (need at least twice this amount)
5 chicken leg quarters (instead of one 3.5 Lb chicken in original recipe)
Several Tbsp of Dijon Mustard (instead of 3 Tbsp plus 1 tsp in original recipe)
Prepare chicken leg quarters by cutting away any backbone (using kitchen shears or a cleaver), but no need to separate the legs from the thighs. Prepare a baking dish that will hold all the chicken pieces by lining with foil. Wash chicken and pat dry with paper towels. Set aside.
Separate onion slices into rings and toss with a couple of tablespoons of olive oil, salt, pepper, and tarragon.
(Alternately, you may saute the onions in olive oil (2 or so Tbsp oil per each three sliced onions) until limp and soft. ) Place onions in the bottom of baking dish. Pour wine over the onions.
Start by placing chicken quarters skin side down, and spread liberally with mustard. Mix olive oil (a couple of teaspoons) with additional mustard (a couple of tablespoons) -- instead of a teaspoon of each -- place chicken quarters on the onions in baking dish skin-side up, and spread with the mustard-oil mixture. Add a few grindings of black pepper over top.
Bake in a 375 degree oven, basting with the wine and juices in the bottom of pan. Cover for last 1/2 hour to prevent from getting too brown, removing foil for last 5 - 10 minutes to crisp up the skin.
Delicious.
3 medium onions, cut into slices (maybe should double next time)
1 Tbsp olive oil, plus 1 tsp (needed more because of the quantity of chicken)
1/2 tsp salt (more)
1/4 tsp freshly ground black pepper (more), extra to sprinkle over chicken
2 tsp dried tarragon (or 2 Tbsp fresh) -- needs more!
1/4 C dry white wine or vermouth (need at least twice this amount)
5 chicken leg quarters (instead of one 3.5 Lb chicken in original recipe)
Several Tbsp of Dijon Mustard (instead of 3 Tbsp plus 1 tsp in original recipe)
Prepare chicken leg quarters by cutting away any backbone (using kitchen shears or a cleaver), but no need to separate the legs from the thighs. Prepare a baking dish that will hold all the chicken pieces by lining with foil. Wash chicken and pat dry with paper towels. Set aside.
Separate onion slices into rings and toss with a couple of tablespoons of olive oil, salt, pepper, and tarragon.
(Alternately, you may saute the onions in olive oil (2 or so Tbsp oil per each three sliced onions) until limp and soft. ) Place onions in the bottom of baking dish. Pour wine over the onions.
Start by placing chicken quarters skin side down, and spread liberally with mustard. Mix olive oil (a couple of teaspoons) with additional mustard (a couple of tablespoons) -- instead of a teaspoon of each -- place chicken quarters on the onions in baking dish skin-side up, and spread with the mustard-oil mixture. Add a few grindings of black pepper over top.
Bake in a 375 degree oven, basting with the wine and juices in the bottom of pan. Cover for last 1/2 hour to prevent from getting too brown, removing foil for last 5 - 10 minutes to crisp up the skin.
Delicious.
Quick Mixing Crepe Batter Recipe from Julia Child (using Wondra)
By using Wondra, this batter only needs to rest for 20 minuts or so after mixing - this allows crepes to be made sooner after mixing than when using a traditional batter (which requires hours of resting before use).
3 large eggs
2/3 C milk
2/3 C water (plus a little additional if needed to thin batter later)
1/4 tsp salt
3 Tbsp oil (peanut or grapeseed - high smoke point preferred, or may substitute part melted butter)
1 C Wondra instant mixing flour
A little oil to prepare pan
Beat eggs lightly in a medium (4 C capacity) bowl, then add the milk, water, and oil. Stir in the Wondra flour, whisking it in until smooth. Let batter rest before use for 20 - 30 mins, or longer in the refrigerator. If batter has become a little too thick, thin with a little more water, adding a few drops at a time until reaching the desired batter thickness for the crepes of your choice.
3 large eggs
2/3 C milk
2/3 C water (plus a little additional if needed to thin batter later)
1/4 tsp salt
3 Tbsp oil (peanut or grapeseed - high smoke point preferred, or may substitute part melted butter)
1 C Wondra instant mixing flour
A little oil to prepare pan
Beat eggs lightly in a medium (4 C capacity) bowl, then add the milk, water, and oil. Stir in the Wondra flour, whisking it in until smooth. Let batter rest before use for 20 - 30 mins, or longer in the refrigerator. If batter has become a little too thick, thin with a little more water, adding a few drops at a time until reaching the desired batter thickness for the crepes of your choice.
Thursday, October 30, 2014
Red Clam Sauce and Fettucine
I got the original version of this recipe from Ceil Dyer's book: More Recipes from the Backs of Boxes, Bottles, Cans, and Jars. It was written as Red Clam Sauce and Linguine, using a recipe from the Hunts Tomato Paste can.
(Note: Since HB doesn't like spaghetti or linguine much, I substituted fettucine, and it worked fine, but the original recipe used linguine.)
1 onion chopped
1 clove garlic minced
2 Tbsp olive oil
2 6 1/2 oz cans minced clams (if using chopped clams, mince them up a bit before adding to the saute pan)
1 6 oz can tomato paste
1 C water (want to try part or all wine sometime)
2 Tbsp lemon juice
1 Tbsp chopped fresh parsley (I didn't use this the first time, because I didn't have it)
1 tsp sugar
1/4 tsp rosemary (bruised and slightly ground in Japanese mortar and pestle)
1/4 tsp ground thyme
8 oz dry fettucine pasta
Saute the onion in oil until very soft, add garlic, and saute anther minute or so.
Add clams and their juice, tomato paste, water (or part wine?), lemon juice, parsley, sugar, rosemary, and thyme.
Simmer uncovered for 15 minutes or so -- the mixture will thicken up as it reduces -- may take a bit longer or shorter depending on how fast it's simmering.
While sauce is simmering, cook up the 1/2 pound of fettucine pasta until al dente - mix pasta into the simmering sauce and serve. Sprinkle with parmesan if desired.
When I made this, we liked it enough that it would have made sense to double the recipe. Also, I may add some whole baby clams along with the chopped ones to add a little twist.
(Note: Since HB doesn't like spaghetti or linguine much, I substituted fettucine, and it worked fine, but the original recipe used linguine.)
1 onion chopped
1 clove garlic minced
2 Tbsp olive oil
2 6 1/2 oz cans minced clams (if using chopped clams, mince them up a bit before adding to the saute pan)
1 6 oz can tomato paste
1 C water (want to try part or all wine sometime)
2 Tbsp lemon juice
1 Tbsp chopped fresh parsley (I didn't use this the first time, because I didn't have it)
1 tsp sugar
1/4 tsp rosemary (bruised and slightly ground in Japanese mortar and pestle)
1/4 tsp ground thyme
8 oz dry fettucine pasta
Saute the onion in oil until very soft, add garlic, and saute anther minute or so.
Add clams and their juice, tomato paste, water (or part wine?), lemon juice, parsley, sugar, rosemary, and thyme.
Simmer uncovered for 15 minutes or so -- the mixture will thicken up as it reduces -- may take a bit longer or shorter depending on how fast it's simmering.
While sauce is simmering, cook up the 1/2 pound of fettucine pasta until al dente - mix pasta into the simmering sauce and serve. Sprinkle with parmesan if desired.
When I made this, we liked it enough that it would have made sense to double the recipe. Also, I may add some whole baby clams along with the chopped ones to add a little twist.
Wednesday, October 22, 2014
Knee Notes - October 22, 2014
My left knee continues to be a challenge, but worked out really hard this week at Physical Therapy (yesterday) with some walking without a crutch. Although painful, I am seeing definite progress.
I am scheduled for a radio-wave saphenous nerve block on next Wednesday (10/29), so hopefully that will be a big help. If nothing else, it will allow us to know what pain is attributable to the saphenous damage and which is not.
I am scheduled for a radio-wave saphenous nerve block on next Wednesday (10/29), so hopefully that will be a big help. If nothing else, it will allow us to know what pain is attributable to the saphenous damage and which is not.
ripe tomatoes this week
Picked some tomatoes and am delighted to have ripe Sweet Orange II cherries, a few Amethyst Cream Cherries, some Quedlinburger Frue Liebe, and an almost ripe Cherokee Lime Stripe.
I plan to save seeds from these, and will save others when at HB's house this weekend.
There are a couple of tomato plants in the Vassar Ave garden that were planted by James and Karen, and they've become full of blossoms, so I need to figure out what varieties they are. There are also eggplants and my artichoke plant.
Hopefully we'll be able to harvest fruit and veggies before the first killing frost.
I plan to save seeds from these, and will save others when at HB's house this weekend.
There are a couple of tomato plants in the Vassar Ave garden that were planted by James and Karen, and they've become full of blossoms, so I need to figure out what varieties they are. There are also eggplants and my artichoke plant.
Hopefully we'll be able to harvest fruit and veggies before the first killing frost.
Thursday, October 2, 2014
Tomatoes 2014 -- Thursday, October 2, 2014
It's been a late season - I don't have any protected seed starting location, so my seeds were very slow to germinate (but they DID eventually sprout), and my hospitalization (and then nursing home stay) from June through August really put a cramp in the grow-outs this year. On the few visits home during my nursing home stay, we did up-potting and in-ground planting. I got three plants at the Master Gardener Sale in April, and those went into the front yard (Carmello F-1, Ananas Noire, and Cherokee Purple). I got some seeds from Carolyn Male in New York, and some from Marsha in Florida in addition to ones I've grown previously and wanted to get fresh seed for.
No blossom bagging has been done to date this season. I plan to bag some of the plants that are just beginning to push forth with blossoms now in hopes of getting pure seed. For the others, I will just note that they weren't bagged, and I'll expect 90+% purity, knowing that I may see some crossing.
Processed 3 Sugar Lump cherry tomatoes (original strain from Debra Krauss) and have set them to ferment. Finished processing seeds (2 seeds!) from first Sweet Orange II Cherry tomato, and am leaving them to dry on a coffee filter.
Other tomatoes in the back yard are coming along. I've eaten amethyst cream cherries (anthocyanin producing with purple pigment); if allowed to ripen until soft they get kind of insipid. Picking them a little earlier has more flavor. Will save some seeds at next picking.
I picked one Cosmonaut Volkov today - red but more oval/bomb-shaped than the usual round red fruit. This plant is growing in a too-small pot, but we ran out of the largest pots. In previous years, Cosmonaut Volkov has been very unassuming in appearance but, at times, a top tasting variety. My seed is getting old on this one, so I am hoping to amass a new supply from this season's fruit. The fruit is a few days from optimal ripeness, but I didn't want the birds to get to it before I could save seed (assuming the flavor is right - then again, it might make sense to save seeds anyway).
I have a couple of nearly-ripe Polfast (determinate, F-1) fruit. Even thought they're hybrid, I may still opt to save seed. May need to get more cups for seed saving.
I have a couple of Delano Green Ripe and Cherokee Lime Stripes that are sizing up. Hopefully we'll see some of them ripen in the next couple / few weeks. I have small unripe fruit on more than one of the Quedlinburger Frue Liebe plants also.
I'm disappointed that I didn't get any Japanese Oxheart, Dester, Eastham Pink,Diana's Garnet Gem or Purple Dog Creek to baby tomato stage. There are blossoms on the Japanese Oxheart, and it looks like I may have a ruffled fruit coming on Purple Dog Creek plant in a big pot on the patio. Pray for a long season with no killing frost before Thanksgiving, and maybe we'll get something from most of them.
It's been a late season - I don't have any protected seed starting location, so my seeds were very slow to germinate (but they DID eventually sprout), and my hospitalization (and then nursing home stay) from June through August really put a cramp in the grow-outs this year. On the few visits home during my nursing home stay, we did up-potting and in-ground planting. I got three plants at the Master Gardener Sale in April, and those went into the front yard (Carmello F-1, Ananas Noire, and Cherokee Purple). I got some seeds from Carolyn Male in New York, and some from Marsha in Florida in addition to ones I've grown previously and wanted to get fresh seed for.
No blossom bagging has been done to date this season. I plan to bag some of the plants that are just beginning to push forth with blossoms now in hopes of getting pure seed. For the others, I will just note that they weren't bagged, and I'll expect 90+% purity, knowing that I may see some crossing.
Processed 3 Sugar Lump cherry tomatoes (original strain from Debra Krauss) and have set them to ferment. Finished processing seeds (2 seeds!) from first Sweet Orange II Cherry tomato, and am leaving them to dry on a coffee filter.
Other tomatoes in the back yard are coming along. I've eaten amethyst cream cherries (anthocyanin producing with purple pigment); if allowed to ripen until soft they get kind of insipid. Picking them a little earlier has more flavor. Will save some seeds at next picking.
I picked one Cosmonaut Volkov today - red but more oval/bomb-shaped than the usual round red fruit. This plant is growing in a too-small pot, but we ran out of the largest pots. In previous years, Cosmonaut Volkov has been very unassuming in appearance but, at times, a top tasting variety. My seed is getting old on this one, so I am hoping to amass a new supply from this season's fruit. The fruit is a few days from optimal ripeness, but I didn't want the birds to get to it before I could save seed (assuming the flavor is right - then again, it might make sense to save seeds anyway).
I have a couple of nearly-ripe Polfast (determinate, F-1) fruit. Even thought they're hybrid, I may still opt to save seed. May need to get more cups for seed saving.
I have a couple of Delano Green Ripe and Cherokee Lime Stripes that are sizing up. Hopefully we'll see some of them ripen in the next couple / few weeks. I have small unripe fruit on more than one of the Quedlinburger Frue Liebe plants also.
I'm disappointed that I didn't get any Japanese Oxheart, Dester, Eastham Pink,Diana's Garnet Gem or Purple Dog Creek to baby tomato stage. There are blossoms on the Japanese Oxheart, and it looks like I may have a ruffled fruit coming on Purple Dog Creek plant in a big pot on the patio. Pray for a long season with no killing frost before Thanksgiving, and maybe we'll get something from most of them.
Sunday, September 28, 2014
- Ricotta Puffs -
Maria made these for Christmas Day -- they're doughnut-like fried puffs with more proteinRecipe from Sunset Favorite Recipes II
1/2 pint (1 C) ricotta cheese
3 eggs
1/4 C granulated sugar
1 C all-purpose flour
4 tsp baking powder
1/4 tsp salt
cooking oil
powdered sugar
In large mixing bowl, beat ricotta with eggs and sugar until well-blended and smooth. In another bowl, stir together flour, baking powder, and salt. Add dry ingredients to the ricotta mixture and beat until the batter is smooth.
Pour vegetable oil into a deep pan to a depth of about 1 1/2", and heat to 360 degrees F on a deep fat frying thermometer. For each puff, drop a rounded teaspoon into the hot oil, cooking several at a time. Cook, turning occasionally, until golden brown, about 1 1/2 minutes. Remove and drain well, frying several more at a time until all batter is used.
If the puffs are to be served immediate, dust with sifted or strained powdered sugar while still hot and serve.
If storing until later, do not dust with powdered sugar -- instead, let cool, cover tightly with plastic wrap and refrigerate. Reheat in a single layer on a baking sheet in a 350 degree F oven for about 10 minutes, then dust with the powdered sugar and serve hot.
Saturday, April 5, 2014
Sprained MCL: Part 2 - More About Cookie's Sad Left Knee Injury
At the beginning of this year, I had a slip and fall in the kitchen with enough time to choose between hitting my head or hitting my head. I hit my leg badly, and realized that I couldn;t bear any weight on it. It was both painful and didn't feel stable or solid. Connie had Harry bring me an ice pack, which I put on it immediately..
I went to the doctor, who ordered an MRI and sent me to an orthopedist. The MRI showed medial (inside of the knee) ligament tears, diagnosed as a Medial Collateral Ligament (MCL) rupture. That doctor had me go to an orthopedic supply place where I was fitted for and placed in a knee immobilizer. The first week, I found myself in a lot of pain, and went back to the doctor, who re-fitted the immobilizer so that it was aligned better. That brace required me to keep the leg straight at all times, and I was admonished from putting weight on it, using one or two crutches when going out of the house.
Anyway, the tear didn't heal as quickly as the orthopedist had expected, and during my physical therapy for the leg, Kathy was worried about the degree of laxity of the knee -- so I arranged for an appointment with Dr. Dragoo at Stanford Hospital and Clinics. The appointment in Dr. Dragoo's clinic was fascinating, and it seemed very high tech. They did some x-rays and did a LOT of tests moving my leg and putting pressure on the joint when bending it at different angles. They determined that there is another ligament, the Posterolateral Corner or "PLC", which was ruptured also (completely torn through). Unlike simple tears, as this had originally been treated as, PLC tears generally do not generally heal without surgery. I'm to return later this month for re-evaluation, but the expectation is that I will probably be facing knee surgery in May. The other thing I got from the visit was a new brace, which allows the knee to bend, but provides serious support and lets me do more than the immobilizer did.
After surgery, I am expected to be on crutches for 2 weeks, and then hoping to be able to switch to one crutch or a cane for an additional 10 to 12 weeks. Physical therapy starts the day after surgery, and patients typically do very well regaining use of the knee. Since the knee gives me pain and feels really unstable, I am trying to see the likely need for surgery as a step toward healing and having better function. I really miss dancing, and look forward to when I will be able to get back to it.
I went to the doctor, who ordered an MRI and sent me to an orthopedist. The MRI showed medial (inside of the knee) ligament tears, diagnosed as a Medial Collateral Ligament (MCL) rupture. That doctor had me go to an orthopedic supply place where I was fitted for and placed in a knee immobilizer. The first week, I found myself in a lot of pain, and went back to the doctor, who re-fitted the immobilizer so that it was aligned better. That brace required me to keep the leg straight at all times, and I was admonished from putting weight on it, using one or two crutches when going out of the house.
Anyway, the tear didn't heal as quickly as the orthopedist had expected, and during my physical therapy for the leg, Kathy was worried about the degree of laxity of the knee -- so I arranged for an appointment with Dr. Dragoo at Stanford Hospital and Clinics. The appointment in Dr. Dragoo's clinic was fascinating, and it seemed very high tech. They did some x-rays and did a LOT of tests moving my leg and putting pressure on the joint when bending it at different angles. They determined that there is another ligament, the Posterolateral Corner or "PLC", which was ruptured also (completely torn through). Unlike simple tears, as this had originally been treated as, PLC tears generally do not generally heal without surgery. I'm to return later this month for re-evaluation, but the expectation is that I will probably be facing knee surgery in May. The other thing I got from the visit was a new brace, which allows the knee to bend, but provides serious support and lets me do more than the immobilizer did.
After surgery, I am expected to be on crutches for 2 weeks, and then hoping to be able to switch to one crutch or a cane for an additional 10 to 12 weeks. Physical therapy starts the day after surgery, and patients typically do very well regaining use of the knee. Since the knee gives me pain and feels really unstable, I am trying to see the likely need for surgery as a step toward healing and having better function. I really miss dancing, and look forward to when I will be able to get back to it.
Friday, February 14, 2014
Roasting & Peeling Chile Peppers
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Today's Caper - Roasting Chile Peppers
July 13, 2006, 10:34 am
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I got a large
bag of green chiles at the little neighborhood produce store for a song; with
travel plans coming up, it seemed like today would be a good day for me to roast
and peel the peppers and use some (freezing the leftovers). Since it's early
in the day, I'm hoping to get this done before the temperature outside gets too
warm.Corey taught me that you roast peppers by charring them under the broiler, then you put them into a paper bag to steam for 5 - 10 min. then peel and seed (use gloves!)
White Bean and Hot Italian Sausage Stew
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> Entrees - Casseroles, Stews, One Dish Meals
This takes more like 45 minutes to 1 hour from start to finish, but it's quite easy, well-received and we never have any leftovers! Serves 3; salad is a good accompaniment.
White Bean and Hot Italian Sausage Stew with Canned Beans
- 3 Cans white beans (seasoned or unseasoned - both work fine)
- ~ 3/4 tsp dried thyme
- ~ 3 - 4 Tbsp fresh parsley (flat or curly, doesn't matter), chopped fine
- 1 1/2 C dry white wine, divided use (may need a little more to thin stew a bit after cooking)
- 5 HOT Italian Sausages, cut into thirds
- 3 - 4 medium tomatoes (or 1 - 2 large)
For balancing flavor, I may also use:
- tomato paste
- balsamic or red wine vinegar
- honey
- pepper
Open beans and drain off liquid in cans. Place beans in a bowl and stir in the parsley and thyme. Set aside allowing the flavors to meld.
Place about 3/4 C of the white wine into a very large covered skillet. Place on medium-high heat, and add the sausage pieces. Cover and simmer for about 5 - 10 minutes (making sure the pan doesn't dry out -- adding more wine or water if needed). Turn sausage pieces at least once during cooking. Uncover, and drain off fat and wines
Brown sausages in skillet (you may need to add a little olive oil if your pan is not non-stick) - this is done uncovered on medium-high heat, turning the sausage pieces frequently so that they don't burn.
Once the sausage is browned, slice the tomatoes into the pan, and add 3/4 to 1 C wine. Cover pan and cook over medium heat for 7 - 8 minutes, stirring occasionally. Stir in bean mixture and cook, uncovered for 3 - 5 minutes longer. Taste for seasoning -- adjust as needed with small amounts of: tomato paste, balsamic vinegar (or wine vinegar), honey, and pepper. Sometimes it needs no adjusting, but during winter when tomatoes are less full-flavored, I find it helps to use one or more of these ingredients.
White Bean and Hot Italian Sausage Stew
March 14, 2012, 4:40 pm
Posted by cookie
in Entrees - Casseroles, Stews, One Dish Meals
Rating:
Votes : 0
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I got the initial recipe from Fresh 15 Minute Meals by the esteemed Emalee
Chapman. I've made substantial changes, but the flavor notes remain similar.
The changes I made included increasing the beans to 3 cans of any type of white
beans and using hot Italian sausage rather than mild or sweet. I adjusted the
other ingredients accordingly.Rating:
Votes : 0 Click To Vote! | Post A Comment
This takes more like 45 minutes to 1 hour from start to finish, but it's quite easy, well-received and we never have any leftovers! Serves 3; salad is a good accompaniment.
White Bean and Hot Italian Sausage Stew with Canned Beans
- 3 Cans white beans (seasoned or unseasoned - both work fine)
- ~ 3/4 tsp dried thyme
- ~ 3 - 4 Tbsp fresh parsley (flat or curly, doesn't matter), chopped fine
- 1 1/2 C dry white wine, divided use (may need a little more to thin stew a bit after cooking)
- 5 HOT Italian Sausages, cut into thirds
- 3 - 4 medium tomatoes (or 1 - 2 large)
For balancing flavor, I may also use:
- tomato paste
- balsamic or red wine vinegar
- honey
- pepper
Open beans and drain off liquid in cans. Place beans in a bowl and stir in the parsley and thyme. Set aside allowing the flavors to meld.
Place about 3/4 C of the white wine into a very large covered skillet. Place on medium-high heat, and add the sausage pieces. Cover and simmer for about 5 - 10 minutes (making sure the pan doesn't dry out -- adding more wine or water if needed). Turn sausage pieces at least once during cooking. Uncover, and drain off fat and wines
Brown sausages in skillet (you may need to add a little olive oil if your pan is not non-stick) - this is done uncovered on medium-high heat, turning the sausage pieces frequently so that they don't burn.
Once the sausage is browned, slice the tomatoes into the pan, and add 3/4 to 1 C wine. Cover pan and cook over medium heat for 7 - 8 minutes, stirring occasionally. Stir in bean mixture and cook, uncovered for 3 - 5 minutes longer. Taste for seasoning -- adjust as needed with small amounts of: tomato paste, balsamic vinegar (or wine vinegar), honey, and pepper. Sometimes it needs no adjusting, but during winter when tomatoes are less full-flavored, I find it helps to use one or more of these ingredients.
Sunday, February 9, 2014
Sprained MCL: Part 1
I sprained my knee on 1 January 2014, and it was almost comical -- I was trying to fix a plate of nachos and stepped into the dog's water bowl, which sent me skidding across the kitchen with enough time to decide whether I'd rather hit my head or my leg on the floor. I picked my leg, which seemed the right choice. However, I really damaged the knee. I knew it hurt and felt unstable, but wasn't sure exactly what I'd injured.
The MRI in early January showed a complete tear / rupture of the MCL (medial collateral ligament) and a tear in the semimembranosus tendon, with a possible tear (or at least strain) of the LCL and other assorted ligaments and tendons. Ouch!
I was told that the treatment would be complete immobilization of the knee in a brace (knee immobilizer) with ice and medication for the pain and swelling. The first immobilizer I was given was the wrong size, and the second one wasn't adjusted right initially. A follow-up visit to the orthopedic surgeon had it adjusted and not twisting as much.
My follow-up appointment (1 month post injury) had the orthopedist unhappy with the lack of healing as exhibited by the knee "opening up" when taken out of the brace. He said we'll keep it immobilized for 4 more weeks, and then if it isn't healing, we need to look at surgery or using a brace on a permanent basis. Since hobbling around (with one crutch if going any distance) has been a real drag, and it has meant no square dancing, I have a hard time imagining wearing this brace indefinitely.
After my appointment, I had my first physical therapy session for the knee this past Tuesday at Stanford Outpatient Ortho & Sports Physical Therapy. Kathy (the amazing PT whom I have been seeing for abdominal pain) is now treating my knee. She evaluated it and said she was thinking that it might not repair itself and might very well need surgery. Not the news I wanted, but I am trying to get my head around this. She also said that if I do end up needing surgery, she thought I should get a second opinion (and possibly the surgery) from _THE_ knee specialist at Stanford. I got his name and will likely look to get a second opinion if the other orthopod says it's looking like surgery is needed (at my next appointment).
The MRI in early January showed a complete tear / rupture of the MCL (medial collateral ligament) and a tear in the semimembranosus tendon, with a possible tear (or at least strain) of the LCL and other assorted ligaments and tendons. Ouch!
I was told that the treatment would be complete immobilization of the knee in a brace (knee immobilizer) with ice and medication for the pain and swelling. The first immobilizer I was given was the wrong size, and the second one wasn't adjusted right initially. A follow-up visit to the orthopedic surgeon had it adjusted and not twisting as much.
My follow-up appointment (1 month post injury) had the orthopedist unhappy with the lack of healing as exhibited by the knee "opening up" when taken out of the brace. He said we'll keep it immobilized for 4 more weeks, and then if it isn't healing, we need to look at surgery or using a brace on a permanent basis. Since hobbling around (with one crutch if going any distance) has been a real drag, and it has meant no square dancing, I have a hard time imagining wearing this brace indefinitely.
After my appointment, I had my first physical therapy session for the knee this past Tuesday at Stanford Outpatient Ortho & Sports Physical Therapy. Kathy (the amazing PT whom I have been seeing for abdominal pain) is now treating my knee. She evaluated it and said she was thinking that it might not repair itself and might very well need surgery. Not the news I wanted, but I am trying to get my head around this. She also said that if I do end up needing surgery, she thought I should get a second opinion (and possibly the surgery) from _THE_ knee specialist at Stanford. I got his name and will likely look to get a second opinion if the other orthopod says it's looking like surgery is needed (at my next appointment).
Tuesday, November 12, 2013
Chicken Pot Pie - from Blonde Sagacity
Last Night's Dinner - ALa's Chicken Pot Pie
November 18, 2005, 6:30 pm
Posted by cookie
in Entrees - Pasta, Rice, Egg, Cheese, Other
Modified from Chicken Pot Pie, from Carnival of the Recipes #12
Ingredients:
2 medium to large boneless, skinless breasts of chicken (or "half breasts" depending on what your grocer calls them)
Chicken or Vegetable Soup Base or Bouillon or Dry Onion Soup Mix (I usually use some combination of "Better than Bouillon" and Onion Soup mix in the water I'm going to use for boiling the chicken breasts. I taste the broth before using -- if it tastes like soup but is a tadbit weak, that's about what I use. The base/bouillon/onion soup mix impart some flavor and don't strip the chicken of its own flavor.)
1 Package Pillsbury pie crusts (1 pkg.=2 crusts) (find this in the refrigerated dough section of the market - where they have dough for biscuit and dinner rolls)
1-2 Bunches Broccoli (I get one to two bunches -- this is hard to quantify, but I'd say a medium-to-large bunch would suffice. Cut it into florets and cut the center clump into sizes similar to the rest of the pieces)
1/8 - 1/4 Pound Baby Carrots (I use peeled baby carrots -- no additional chopping is needed then, and they're easy for me to avoid, since carrots are one of those foods I can't eat. :-(
3 - 4 Tbsp Prepared Horseradish (may sound strange, but this is the key ingredient! NOT creamed horseradish nor horseradish 'sauce'; I buy mine in the fridge section near the Claussen pickles, but a shelf-stable variety may work fine)
1 Can Cream of Mushroom soup (Don't skimp here -- buy Campbells! -- store brands are too salty. You can use a different cream soup here if your audience doesn't like cream of mushroom -- I didn't like cream of chicken quite as well, and I haven't tried others yet)
Light cream or Half and Half (enough to fill soup can) Pie dish - preferably glass 1 egg yolk 2 tsp water
----- DIRECTIONS:
Pre-heat oven to 350 - 375 degrees
Boil chicken for approx. 10 - 15 minutes Cut cooked chicken into cubes
Boil or steam carrots and broccoli (or not if you like the veggies very crunchy)
Combine Cream of Mushroom soup, 1 can of light cream, horseradish and heat in large saucepan or dutch oven. Stir to get smooth. Add chicken and vegetables. Mix well.
Spread (1) crust in the bottom of pie dish (un-greased). Pour mixture into crust. Use second crust to cover mixture and pinch together top and bottom crust. Mix (1) egg yolk and (2) teaspoons of water and paint the top of pie crust with yolk mixture.
Use a knife to make slices in the top of crust. Cover pot-pie with greased aluminum foil --try to tent it over the top crust to avoid contact, as it almost always sticks on me -- and bake for 30 minutes.
Remove foil and continue baking for 30 more minutes or until crust is golden brown.
Notes: I think baking at 375 works a bit better; at 350, I've needed to go an extra 10 - 15 minutes beyond the times given, so your mileage may vary a bit, too. If you are using a 10" or larger pie plate, you will have to roll the prepared crust out a bit to fit this larger diameter. Easiest if you use a 9" or 8": pie tine, but with some care, it is workable in a 10" pan, resulting in a thinner crust.
Original recipe source: Blonde Sagacity /ALa - at http://mobyrebuttal.blogspot.com/2004/11/carnival-of-recipes-12.html
Ingredients:
2 medium to large boneless, skinless breasts of chicken (or "half breasts" depending on what your grocer calls them)
Chicken or Vegetable Soup Base or Bouillon or Dry Onion Soup Mix (I usually use some combination of "Better than Bouillon" and Onion Soup mix in the water I'm going to use for boiling the chicken breasts. I taste the broth before using -- if it tastes like soup but is a tadbit weak, that's about what I use. The base/bouillon/onion soup mix impart some flavor and don't strip the chicken of its own flavor.)
1 Package Pillsbury pie crusts (1 pkg.=2 crusts) (find this in the refrigerated dough section of the market - where they have dough for biscuit and dinner rolls)
1-2 Bunches Broccoli (I get one to two bunches -- this is hard to quantify, but I'd say a medium-to-large bunch would suffice. Cut it into florets and cut the center clump into sizes similar to the rest of the pieces)
1/8 - 1/4 Pound Baby Carrots (I use peeled baby carrots -- no additional chopping is needed then, and they're easy for me to avoid, since carrots are one of those foods I can't eat. :-(
3 - 4 Tbsp Prepared Horseradish (may sound strange, but this is the key ingredient! NOT creamed horseradish nor horseradish 'sauce'; I buy mine in the fridge section near the Claussen pickles, but a shelf-stable variety may work fine)
1 Can Cream of Mushroom soup (Don't skimp here -- buy Campbells! -- store brands are too salty. You can use a different cream soup here if your audience doesn't like cream of mushroom -- I didn't like cream of chicken quite as well, and I haven't tried others yet)
Light cream or Half and Half (enough to fill soup can) Pie dish - preferably glass 1 egg yolk 2 tsp water
----- DIRECTIONS:
Pre-heat oven to 350 - 375 degrees
Boil chicken for approx. 10 - 15 minutes Cut cooked chicken into cubes
Boil or steam carrots and broccoli (or not if you like the veggies very crunchy)
Combine Cream of Mushroom soup, 1 can of light cream, horseradish and heat in large saucepan or dutch oven. Stir to get smooth. Add chicken and vegetables. Mix well.
Spread (1) crust in the bottom of pie dish (un-greased). Pour mixture into crust. Use second crust to cover mixture and pinch together top and bottom crust. Mix (1) egg yolk and (2) teaspoons of water and paint the top of pie crust with yolk mixture.
Use a knife to make slices in the top of crust. Cover pot-pie with greased aluminum foil --try to tent it over the top crust to avoid contact, as it almost always sticks on me -- and bake for 30 minutes.
Remove foil and continue baking for 30 more minutes or until crust is golden brown.
Notes: I think baking at 375 works a bit better; at 350, I've needed to go an extra 10 - 15 minutes beyond the times given, so your mileage may vary a bit, too. If you are using a 10" or larger pie plate, you will have to roll the prepared crust out a bit to fit this larger diameter. Easiest if you use a 9" or 8": pie tine, but with some care, it is workable in a 10" pan, resulting in a thinner crust.
Original recipe source: Blonde Sagacity /ALa - at http://mobyrebuttal.blogspot.com/2004/11/carnival-of-recipes-12.html
Sunday, November 10, 2013
Moroccan Garlic Eggplant - Kahrmus
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> Side Dishes
I modified the original recipe -- my version is below with a link to the original (on about.com) at the bottom. I have had good luck doubling the recipe in a gigantic covered pan. The eggplant shrinks down quite a bit during the cooking, but my saute pan starts out a bit overly full.
~ 2 Lb (2 to 3 large to medium) eggplants
5 - 6+ cloves garlic
1 1/2 tsp cumin powder
1 tsp salt
1 tsp paprika
1/2 tsp cayenne pepper
1/4 C olive oil
1/2 C water
------------------------------------------
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh cilantro
~ 3 Tbsp lemon juice or more, to taste
Preparation:
Peel and chop the eggplant into small ( smaller than 1/4-inch) cubes. Place prepared eggplant in a large deep saute pan with the garlic, spices, olive oil and water. Cover, and cook on the stovetop for about 30 minutes over medium to medium-high heat, stirring occasionally. Add a little water during the cooking if necessary. If the eggplant is not tender enough to mash after 30 minutes, continue to cook, adding more water as needed.
When the eggplant is very tender, mash it with the back of a spoon or a potato masher. Add the parsley, cilantro and lemon juice, and cook for another few minutes to reduce any liquids. Add more lemon juice, salt, and pepper to taste. Remove from the heat.
We usually serve this eggplant dish warm, but may be served at room temperature or chilled.
Original recipe available at:
http://moroccanfood.about.com/od/saladsandsidedishes/r/morocan_eggplant_salad.htm
Moroccan Garlic Eggplant - Kahrmus
January 17, 2013, 12:08 am
Posted by cookie
in Side Dishes
This warm Moroccan eggplant dish is made by cooking chopped eggplants in olive
oil, garlic and spices until tender enough to mash. Kahrmus may be eaten as a
dip with middle eastern flat bread or over rice or other grain.I modified the original recipe -- my version is below with a link to the original (on about.com) at the bottom. I have had good luck doubling the recipe in a gigantic covered pan. The eggplant shrinks down quite a bit during the cooking, but my saute pan starts out a bit overly full.
Kahrmus - Warm Moroccan Eggplant Salad
~ 2 Lb (2 to 3 large to medium) eggplants
5 - 6+ cloves garlic
1 1/2 tsp cumin powder
1 tsp salt
1 tsp paprika
1/2 tsp cayenne pepper
1/4 C olive oil
1/2 C water
------------------------------------------
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh cilantro
~ 3 Tbsp lemon juice or more, to taste
Preparation:
Peel and chop the eggplant into small ( smaller than 1/4-inch) cubes. Place prepared eggplant in a large deep saute pan with the garlic, spices, olive oil and water. Cover, and cook on the stovetop for about 30 minutes over medium to medium-high heat, stirring occasionally. Add a little water during the cooking if necessary. If the eggplant is not tender enough to mash after 30 minutes, continue to cook, adding more water as needed.
When the eggplant is very tender, mash it with the back of a spoon or a potato masher. Add the parsley, cilantro and lemon juice, and cook for another few minutes to reduce any liquids. Add more lemon juice, salt, and pepper to taste. Remove from the heat.
We usually serve this eggplant dish warm, but may be served at room temperature or chilled.
Original recipe available at:
http://moroccanfood.about.com/od/saladsandsidedishes/r/morocan_eggplant_salad.htm
Chile Verde - Green Chili Stew with Pork
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> Entrees - Meat
Olive oil
1 - 2 Onions, chopped fine
2 - 5 cloves Garlic (depending on size)
1 - 3 tsp ground Cumin
1 Tbsp dried oregano, divided (may use Marjoram instead)
All purpose Flour (about 3/4 cup)
Salt, Pepper
2 Pounds Boneless Pork, cubed
Chicken Broth (about 1.5 - 2 Cans non-condensed, or 2 - 3 Cupsful)
5 - 12 Roasted, peeled, seeded Green Chiles (depending on "heat", roasted and peeled fresh poblano chiles can substitute if necessary)
1 - 2 Cans (7 fl oz each) Herdez Salsa Verde (in lieu of fresh tomatillos)
2 - 4 Potatoes (about 1 pound) - optional
1 Lime (or juice of one lime)
Salt
Freshly Ground Pepper (if you must, you can use pre-ground)
Add about 2 Tbsp olive oil to a large dutch oven or stock pot, and saute the onions over medium-low heat until they appear translucent. Add the garlic and continue to saute on low until the onions are becoming very soft (mushy).
Warm the (dry) ground cumin over low-medium heat in a non-stick skillet (No fat or oil) until fragrant -- I usually will warm about 1 Tbsp and use around 1 - 2 tsp in the dish. Remove from pan and set aside. Measure out about 1 tsp of the prepared cumin, and add it to the onions and garlic mixture. In correcting seasoning later, expect to add another 1/2 - 2 tsp of the cumin.
If you wipe the pan out with a paper towel after heating the cumin, you can use it to brown the meat (and avoid dirtying another pan).
Mix together 3/4 C flour, 1 tsp Salt, 1 - 2 tsp Pepper, and 1 - 2 tsp Oregano (crumbled between your palms to expose additional surface area) in a medium mixing bowl.
Heat about 2 Tbsp Olive oil in skillet on medium-high to high setting. To brown the pork, dredge cubes in the flour mixture, shaking off excess flour and add to olive oil. [Clarification: You will end up with leftover seasoned flour after dredging all the meat -- discard excess flour mixture.]
Don't crowd the pork, or it will steam and not brown properly. Instead, cook it in batches, turning the pork so that it's browned on all sides, and then removing it to a side dish, then adding additional olive oil and additional dredged pork until all is browned. When the pork is browned, add to the stock pot and deglaze pan with some chicken broth, adding this to the stock pot.
Add the Herdez sauce (or other salsa verde) to the stock pot. If my chiles are hot, I use fewer of them and two cans of salsa; if my chiles are medium, I use more of them and one can of salsa. If you're unsure, add one can of salsa and you can always add another one later.
Chop and then add the roasted, peeled and seeded chiles. Add enough broth to make a "stew" texture (you will also probably need to add more during the cooking -- I usually end up adding about 1.5 - 2 Cups of broth in total). Cover and cook on medium-low -- at or just below a simmer -- for several hours (at least 2 - 3 hours -- I like to cook it for longer), scraping the bottom to keep it from sticking and adding broth as needed. During this cooking, I also adjust the seasonings -- add additional cumin, oregano, salt and pepper to taste. One warning -- it's better to go a little bit too light on the salt than too heavy!
During the last hour or two of the cooking, peel the potatoes, if using them, and cut into large cubes. Boil the potatoes in a pot of water until just soft, drain, and add to the stew.
Add lime juice, and stir in to mix throughout. Test pork for doneness -- it should be VERY tender and have picked up some of the flavors of the chiles and other ingredients.
Chile Verde (Green Chili Stew)
January 11, 2006, 6:39 pmOlive oil
1 - 2 Onions, chopped fine
2 - 5 cloves Garlic (depending on size)
1 - 3 tsp ground Cumin
1 Tbsp dried oregano, divided (may use Marjoram instead)
All purpose Flour (about 3/4 cup)
Salt, Pepper
2 Pounds Boneless Pork, cubed
Chicken Broth (about 1.5 - 2 Cans non-condensed, or 2 - 3 Cupsful)
5 - 12 Roasted, peeled, seeded Green Chiles (depending on "heat", roasted and peeled fresh poblano chiles can substitute if necessary)
Advertisement:
1 - 2 Cans (7 fl oz each) Herdez Salsa Verde (in lieu of fresh tomatillos)
2 - 4 Potatoes (about 1 pound) - optional
1 Lime (or juice of one lime)
Salt
Freshly Ground Pepper (if you must, you can use pre-ground)
Add about 2 Tbsp olive oil to a large dutch oven or stock pot, and saute the onions over medium-low heat until they appear translucent. Add the garlic and continue to saute on low until the onions are becoming very soft (mushy).
Warm the (dry) ground cumin over low-medium heat in a non-stick skillet (No fat or oil) until fragrant -- I usually will warm about 1 Tbsp and use around 1 - 2 tsp in the dish. Remove from pan and set aside. Measure out about 1 tsp of the prepared cumin, and add it to the onions and garlic mixture. In correcting seasoning later, expect to add another 1/2 - 2 tsp of the cumin.
If you wipe the pan out with a paper towel after heating the cumin, you can use it to brown the meat (and avoid dirtying another pan).
Mix together 3/4 C flour, 1 tsp Salt, 1 - 2 tsp Pepper, and 1 - 2 tsp Oregano (crumbled between your palms to expose additional surface area) in a medium mixing bowl.
Heat about 2 Tbsp Olive oil in skillet on medium-high to high setting. To brown the pork, dredge cubes in the flour mixture, shaking off excess flour and add to olive oil. [Clarification: You will end up with leftover seasoned flour after dredging all the meat -- discard excess flour mixture.]
Don't crowd the pork, or it will steam and not brown properly. Instead, cook it in batches, turning the pork so that it's browned on all sides, and then removing it to a side dish, then adding additional olive oil and additional dredged pork until all is browned. When the pork is browned, add to the stock pot and deglaze pan with some chicken broth, adding this to the stock pot.
Add the Herdez sauce (or other salsa verde) to the stock pot. If my chiles are hot, I use fewer of them and two cans of salsa; if my chiles are medium, I use more of them and one can of salsa. If you're unsure, add one can of salsa and you can always add another one later.
Chop and then add the roasted, peeled and seeded chiles. Add enough broth to make a "stew" texture (you will also probably need to add more during the cooking -- I usually end up adding about 1.5 - 2 Cups of broth in total). Cover and cook on medium-low -- at or just below a simmer -- for several hours (at least 2 - 3 hours -- I like to cook it for longer), scraping the bottom to keep it from sticking and adding broth as needed. During this cooking, I also adjust the seasonings -- add additional cumin, oregano, salt and pepper to taste. One warning -- it's better to go a little bit too light on the salt than too heavy!
During the last hour or two of the cooking, peel the potatoes, if using them, and cut into large cubes. Boil the potatoes in a pot of water until just soft, drain, and add to the stew.
Add lime juice, and stir in to mix throughout. Test pork for doneness -- it should be VERY tender and have picked up some of the flavors of the chiles and other ingredients.
Corn Cherry Scones
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> Quick Breads
Whenever we're in Oakland or Berkeley, we end up stopping at Arizmendi Bakery
for goodies. One of our favorites of theirs is their Corn Cherry Scones - made
with cornmeal and dried sour cherries.
Needless to say, I was delighted to find the recipe on the SF Chronicle website -- Arizmendi and The Cheese Board come from the same beginnings. I tried this recipe in 2006 or so, and it's pretty darned close to what we buy. Had to add a bit more flour to reduce sticking.
CHEESE BOARD CORN CHERRY SCONES
This is one of many scone recipes in "The Cheese Board Collective Works" (Ten Speed Press, 2003, 230 pages) by Berkeley's Cheese Board Collective, and one of our overall favorite scones. The golden nuggets have a slight cornmeal crunch and are studded with plump cherries. Cheese Board baker Carrie Blake says that while you can use a mixer, it's better to mix the dough by hand.
INGREDIENTS:
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon kosher salt
2/3 cup + 1/4 cup sugar
1 1/2 cups medium-grind yellow cornmeal
1 cup cold unsalted butter, cut into 1-inch cubes
3/4 cup dried sweet cherries
1 1/4 cups buttermilk
INSTRUCTIONS:
Preheat oven to 425°. Adjust rack in center of oven. Line 1 or 2 baking sheets with parchment paper or a baking mat.
Sift together flour, baking soda and baking powder into a large bowl. Add salt, 2/3 cup sugar, and the cornmeal. Stir with a wooden spoon until combined. Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in cherries. Make a well in the center; add buttermilk. Mix briefly, until ingredients just come together; some loose flour should remain at bottom of bowl. Let the batter stand for 5 minutes.
Gently shape the dough into balls about 2 1/4 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pans about 2 inches apart.
Sprinkle the 1/4 cup sugar on top of the scones. Place the scones on the middle rack of the oven and immediately turn the temperature down to 375°. Bake 20-25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool.
Yields 15-20 scones
Original Source:
SFgate.com
Wednesday, May 10, 2006
Corn Cherry Scones - Arizmendi & Cheese Board Collective
February 21, 2008, 5:45 pmPosted by cookie in Quick Breads
Needless to say, I was delighted to find the recipe on the SF Chronicle website -- Arizmendi and The Cheese Board come from the same beginnings. I tried this recipe in 2006 or so, and it's pretty darned close to what we buy. Had to add a bit more flour to reduce sticking.
Advertisement:
CHEESE BOARD CORN CHERRY SCONES
This is one of many scone recipes in "The Cheese Board Collective Works" (Ten Speed Press, 2003, 230 pages) by Berkeley's Cheese Board Collective, and one of our overall favorite scones. The golden nuggets have a slight cornmeal crunch and are studded with plump cherries. Cheese Board baker Carrie Blake says that while you can use a mixer, it's better to mix the dough by hand.
INGREDIENTS:
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon kosher salt
2/3 cup + 1/4 cup sugar
1 1/2 cups medium-grind yellow cornmeal
1 cup cold unsalted butter, cut into 1-inch cubes
3/4 cup dried sweet cherries
1 1/4 cups buttermilk
INSTRUCTIONS:
Preheat oven to 425°. Adjust rack in center of oven. Line 1 or 2 baking sheets with parchment paper or a baking mat.
Sift together flour, baking soda and baking powder into a large bowl. Add salt, 2/3 cup sugar, and the cornmeal. Stir with a wooden spoon until combined. Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in cherries. Make a well in the center; add buttermilk. Mix briefly, until ingredients just come together; some loose flour should remain at bottom of bowl. Let the batter stand for 5 minutes.
Gently shape the dough into balls about 2 1/4 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pans about 2 inches apart.
Sprinkle the 1/4 cup sugar on top of the scones. Place the scones on the middle rack of the oven and immediately turn the temperature down to 375°. Bake 20-25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool.
Yields 15-20 scones
Original Source:
SFgate.com
Wednesday, May 10, 2006
Secrets of Helen's Salad Dressing
The "How to Dress Your Salad" Caper - Helen's Vinaigrette
March 1, 2008, 11:45 pm Secrets of the Salad Dressing Caper -- AKA Helen's Oil & Vinegar Salad Dressing
Here's another excellent contribution from Helen -- this is her recipe for vinaigrette. It's easy, very flavorful and worth bothering to make it from scratch.
1 tsp Salt
1 Garlic clove
3 tsp Cider vinegar
2 tsp Water
Oil to taste -- about 2 Tbsp (we use less)
Herbs / seasonings if desired
Helen says:
Advertisement:
"You can substitute lemon juice or use part balsamic vinegar. This amount makes enough for a bowl of salad. I like to rub the garlic into the salt and then chop it or use a garlic press."
We noticed that when tomatoes are not in season or are less flavorful than we'd like, Helen often pre-soaks store-bought tomatoes along with some very thinly sliced red onion in the dressing to infuse with flavor a few hours before making the salad for supper.
Cornbread-topped Bean and Kielbasa Bake
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> General
Cornbread-topped Bean and Kielbasa Bake
This is an adaptation of a recipe found in a cookbook, Caramel Knowledge, by Al Sicherman. JS and I both thought it sounded interesting, so we gave it a try.
1 Lb Kielbasa (or cooked bratwurst) sliced into 1/4" to 1/2" pieces
2 (1 Lb each) Cans of Baked Beans -- needs MORE
1/2 C Ketchup
1/2 C Water
1 Tbsp Prepared Mustard (we used Dijon)
Soy Sauce to taste (optional)
Remainder of onion left over from topping
Topping:
3/4 C Sifted Flour
1 Tbsp Sugar
1 1/2 tsp Baking Powder
1 tsp Salt
2/3 C Cornmeal (we used stone ground)
1 Egg, lightly beaten
2/3 C Milk
1/4 C Cooking Oil
1/2 C Onion, finely chopped
Preheat oven to 400 degrees F.
Brown the Kielbasa, then saute the onion until limp/translucent. Mix together with ketchup, water, and mustard and soy sauce. Place mixture in 9 x 13 inch baking pan.
Sift or mix flour, sugar, baking powder, and salt together. Stir in the cornmeal. Add the egg, milk, oil, and onion, stirring only after all are added and only enough to fully combine. Spoon this mixture over the beans. It won't cover fully -- you want to put in dollops for each serving rather than trying to put on a smooth layer. (If you want enough topping so that you can get an even layer of cornbread to cover the whole dish, double the topping recipe.)
Bake for 40 minutes or until cornbread is golden brown.
Our thoughts:
There wasn't enough of the bean mixture. We used one large can of Bush's Baked Beans with honey and ham, and just didn't have nearly enough beans and sausage mixture. We plan to double the ingredients in the bean and sausage mixture next time.
The Kielbasa was a bit tough after the browning. Also, the pieces seemed a bit large. We're considering browning the sausage *before* cutting up next time (or not browning at all, sacrificing some of the caramelization that we like so much) and cutting into smaller pieces that feel more "bite-sized." I'll update the recipe as we make improvements, but the result was really tasty -- so it's well worth fine tuning.
Cornbread-topped Bean and Kielbasa Bake
March 2, 2008, 4:30 amCornbread-topped Bean and Kielbasa Bake
This is an adaptation of a recipe found in a cookbook, Caramel Knowledge, by Al Sicherman. JS and I both thought it sounded interesting, so we gave it a try.
1 Lb Kielbasa (or cooked bratwurst) sliced into 1/4" to 1/2" pieces
2 (1 Lb each) Cans of Baked Beans -- needs MORE
1/2 C Ketchup
1/2 C Water
1 Tbsp Prepared Mustard (we used Dijon)
Advertisement:
Soy Sauce to taste (optional)
Remainder of onion left over from topping
Topping:
3/4 C Sifted Flour
1 Tbsp Sugar
1 1/2 tsp Baking Powder
1 tsp Salt
2/3 C Cornmeal (we used stone ground)
1 Egg, lightly beaten
2/3 C Milk
1/4 C Cooking Oil
1/2 C Onion, finely chopped
Preheat oven to 400 degrees F.
Brown the Kielbasa, then saute the onion until limp/translucent. Mix together with ketchup, water, and mustard and soy sauce. Place mixture in 9 x 13 inch baking pan.
Sift or mix flour, sugar, baking powder, and salt together. Stir in the cornmeal. Add the egg, milk, oil, and onion, stirring only after all are added and only enough to fully combine. Spoon this mixture over the beans. It won't cover fully -- you want to put in dollops for each serving rather than trying to put on a smooth layer. (If you want enough topping so that you can get an even layer of cornbread to cover the whole dish, double the topping recipe.)
Bake for 40 minutes or until cornbread is golden brown.
Our thoughts:
There wasn't enough of the bean mixture. We used one large can of Bush's Baked Beans with honey and ham, and just didn't have nearly enough beans and sausage mixture. We plan to double the ingredients in the bean and sausage mixture next time.
The Kielbasa was a bit tough after the browning. Also, the pieces seemed a bit large. We're considering browning the sausage *before* cutting up next time (or not browning at all, sacrificing some of the caramelization that we like so much) and cutting into smaller pieces that feel more "bite-sized." I'll update the recipe as we make improvements, but the result was really tasty -- so it's well worth fine tuning.
Lentil Hummus with Pomegranate Molasses and Mint
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> Appetizers, H'ors D'oeuvres, and "Small Plates"
Lentil Hummus with Pomegranate Molasses
December 9, 2005, 2:00 pm
Posted by cookie
in Appetizers, H'ors D'oeuvres, and "Small Plates"
Lentils “Hummus Style” with Pomegranate Molasses and Mint
2 C Brown Lentils
Salt To Taste (About 1 tsp)
3 Tbsp Chopped Garlic, Or To Taste
6 Tbsp Extra-Virgin Olive Oil
8 Tbsp Lemon Juice
4-6 Tbsp Pomegranate Molasses, Or To Taste
1/3 C Fresh Mint Leaves (About One Bunch)
Ground Black Pepper
1. Pick over the lentils carefully, and rinse well in cold water. Frain and
place in a medium saucepan. Add cold water to cover generously and bring to a
boil. Lower the heat and cook, covered, for about 20 minutes or until very
soft. About 5-10 minutes before done, add salt to taste (We add 1 tsp)
2. While the lentils cook, sauté the garlic in olive oil until just tinged with pale gold (you want to eliminate the raw taste).
3. Drain the lentils, reserving the liquid. Add the other ingredients, and process in a blender, food processor, or with a wand-style hand blender. Process until smooth and creamy, and until the mint leaves are finely chopped. Adjust the seasonings as needed (we sometimes need to add salt, pepper, lemon juice, or pomegranate molasses—depending on “what’s missing”.)
4. Refrigerate over night to let the flavors blend, and adjust the seasonings again.
5. Serve with pita chips, matzo chips, or crudités.
You can get Pomegranate Molasses (sometimes labeled as "Pomegranate Concetrate") at mideastern groceries. We're currently using "Sadaf" brand. We’ve tried this with red lentils, and they make a softer and less flavorful dish. Haven’t tried this with French lentils, black "beluga" lentils or Chana Dal yet….
modified from _The_Gefilte_Variations_ by Jayne Cohen, Scribners, 2000
Lentils “Hummus Style” with Pomegranate Molasses and Mint
2. While the lentils cook, sauté the garlic in olive oil until just tinged with pale gold (you want to eliminate the raw taste).
3. Drain the lentils, reserving the liquid. Add the other ingredients, and process in a blender, food processor, or with a wand-style hand blender. Process until smooth and creamy, and until the mint leaves are finely chopped. Adjust the seasonings as needed (we sometimes need to add salt, pepper, lemon juice, or pomegranate molasses—depending on “what’s missing”.)
4. Refrigerate over night to let the flavors blend, and adjust the seasonings again.
5. Serve with pita chips, matzo chips, or crudités.
You can get Pomegranate Molasses (sometimes labeled as "Pomegranate Concetrate") at mideastern groceries. We're currently using "Sadaf" brand. We’ve tried this with red lentils, and they make a softer and less flavorful dish. Haven’t tried this with French lentils, black "beluga" lentils or Chana Dal yet….
modified from _The_Gefilte_Variations_ by Jayne Cohen, Scribners, 2000
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