...and throw it in a pan...

Another successful night of Just Cooking. You know, no recipe, just take what's on hand and...throw it in a pan!

Last night it was a pot, actually. I had 5 or 6 broccoli stalks - I'd been saving them. Just the stalks, mind you, except for the tiny bit of leftover over-cooked florets from last night. They were even in the same pot; I'd already decided to make broccoli soup, so why dirty another pot when I had just cooked broccoli?

We've talked about broccoli soup before - last time it was a healthy version made with leftover cooked brown rice, here. This time, not quite so healthy. See it here.

Tonight, though, it was a pan - a square baking pan. The new potatoes and orange bell peppers in the crisper that were begging to be used were an inspired accompaniment to some frozen lamb sausage on hand. The weather is still on the cool side up here, so while this may sound a bit heavy to you readers down South, it was just the ticket here. And, you got it, I just threw it in the pan.


DINE-IN 5-MINUTE-PREP SAUSAGE DINNER (Vegetarians see note below)

Preheat oven to 375F
Spray a baking pan w/ olive oil spray.

Toss in links of your favorite sausage - lamb, Italian, smokies, South African, even a smoked sausage such as Polish or Kielbasa would work.

Top with chunks of red, orange or yellow bell pepper. Add new potatoes, cut to more or less the size of the smaller ones. Sprinkle heavily with chopped onion. Drizzle with olive oil. I did add a few dabs of butter for flavor later, when I tested the potatoes for doneness, so you may as well add it now. Salt & pepper well.

Cover with foil. Bake for 45-55 minutes or until potatoes are tender.

Note: Lamb, potatoes and bell peppers are classics in the Mediterranean region, so consider a little Greek yogurt on the side, or a little feta tossed in. Thyme, oregano or rosemary would all work as add-ins. Vegetarians, consider trying some of the new meatless sausages like Smoked Apple Sage (without the Mediterranean treatment.) Better yet, use eggplant, mushrooms, or cauliflower instead of meat; and that handful of feta would be great.


My onion was already chopped, in a baggie, left over from something I made a few days ago; so that saved a little time. And the PEPPERS! They were so sweet and delicious - seriously, the best I've ever tasted, slow-roasted that way. I can't show you what this meal looked like when it came out of the oven, but I can show you what it looked like about 10 minutes later. ;)

SAVE OUR BROCCOLI!

Under the beautiful emerald-colored crowns lurk those unsightly stalks. Doesn't it just irk you to pay for what you don't particularly want to eat? They're heavy, too, so it's even worse when you're paying by the pound. Sure, you may slice some in with the florets if you're not having company, but still, you really just want the crowns. The GUILT, though, of throwing out the stalk that you paid just as much for as the part you ate!

Well, let me lift that burden from your shoulders, friends. Eat your broccoli crowns  free from the potentially tough stems from now on. Visualize those tender little green tree-shaped florets, glistening with lightest coating of butter sauce under the kitchen island pendants, alongside your favorite entree, sans those ugly slices of stalk. This beautifully plated meal can be yours, guilt free from now on, just by,,,

saving your stalks for another meal!

And an easy one, at that.


DINE-IN BROCCOLI SOUP II

5-6 broccoli stalks (they keep well in the crisper)
Approx 1 T chicken bouillon (or similar) - vegetarians, note below
3-4 oz cream cheese

Run a veggie peeler over the broccoli stalks if you've been saving them for a week or so. If they're quite fresh and tender, this isn't necessary. Slice, discarding the very bottom slice. If the stalks are quite thick, you may want to slice them lengthwise, also. Place them in a medium saucepan with enough water to cover and bring to a boil. (You may use chicken stock/broth instead, of course.) Add chicken bouillon to taste. (I like a product called Better Then Bouillon, which is sort of a paste, and I used a heaping soup spoon.) Add cream cheese, stirring to melt. Use a stick blender in the pot, making it as chunky or smooth as you prefer. Taste and adjust seasoning with water, bouillon, salt & pepper.

This makes 2 large servings, so feel free to double or triple. It is quite filling, though.

Note: if you're vegetarian and want to omit the bouillon, you have several options. Try adding some butter instead to give a little more depth of flavor. If it's still "missing something," the tang of cheddar may be your answer. Mushroom stock might be worth considering.

Now That the Eggs are Peeled... What to do with Hard-Cooked Eggs

My all-time favorite use for Easter eggs:
GOLDENROD TOAST


DINE-IN'S FAMOUS DEVILLED EGGS
Yes, I'm sharing my secret ingredients for the best ever devilled eggs. This list is why, even in Georgia where devilled eggs and their afficionados abound, I'm always asked to make them.
Quantities will naturally depend on how many eggs you're devilling, so go by taste and the consistency you prefer. Mine are always on the tart side - a little heavy on lime and mustard.

Ingredients:
crumbled hard-cooked egg yolks
Miracle Whip
squeeze of fresh lime
India relish - a type of pickle relish, hard to find these days, optional
dijon mustard - start with less than a teaspoon for a dozen eggs and adjust to taste
grated parmesan cheese - the real secret ingredient - also helps to thicken/dry out mixture
s&p to taste - remember that parmesan is salty so wait until last to test for saltinessj

Note - I bought devilled egg trays with snap-on lids at the dollar store, and they're great for transporting them to potlucks.

Using these ingredients, nobody will consider your Devilled Eggs passe again!


Thoughts on Egg Salad
I rarely make egg salad because it takes so many eggs, and we use expensive organic eggs. But of course it's great after Easter, and when trying out new methods of hard-cooking eggs. In fact, I think I'll be making some after posting this! But one little time-saving tip: I've stopped spreading mayo on bread for salad sandwiches (such as tuna, egg...) and instead add an extra dollop of mayo/Miracle Whip to the salad mixture. For healthier homemade mayo/dressing, see this post.

Here's Heidi Swanson's counterpoint to my mayo opinion, though I agree with her on much else. I think I'll add capers to tonight's egg salad, and serve it on toasted light rye.

Recently I saw and egg salad recipe that included fresh cucumber and chopped dill pickle (some people use sweet pickle relish in egg salad). I think adding a layer of sliced cukes to an egg salad sandwich sounds like a super idea.


Thoughts on Salads with Eggs
Slices or wedges of hard-cooked eggs are great on Chef Salads (including tomatos, cheddar, ham and Old Dutch Dressing) and Spinach Salads (especially with chopped bacon). Chopped, eggs are great to bulk out Tuna Salad, Shrimp Salad and Potato Salad, particularly when you include some crisp celery as a counter to the soft, smooth texture of the egg whites.


Every once in a while, I'll set one hard-cooked egg aside to include in my husband's lunchbox when he's home from sea and filling in as Captain of our local ferry. Don't forget to save your salt & pepper packets from the drive-thru for this purpose.

Here are a few ideas from other sources for you. They all got good reviews, but that doesn't mean I think they all sound good. ;-) I'm sharing them in the interest of variety.
Holly's Egg & Cheese Bake
Donna's Nest Eggs - scotch eggs - I've never been tempted to try these
German Wreaths - cookies made with hard-cooked eggs!
Egg & Olive Crostini
Avocado Egg Salad - I think this would definitely need the crunch of celery added, but the flavours of egg and avocado are likely good together
If you think you'd like to try pickled eggs, you're on your own. However, I will say that I've seen quite a variety of recipes in my research today: Pickled Beets & Eggs, Sweet Pickled Eggs, Chinese Tea Leaf Eggs, Balsamic Pickled Eggs, and something ghastly called Polished Eggs. allrecipes.com has quite a selection.

Goldenrod Toast - My Comfort Food and the Perfect Post-Easter Meal

How did Daddy know how many eggs the Easter Bunny had hidden? He always seemed to think my brother and I had missed one or two. So he'd join in the hunt to locate the last of the eggs, but to no avail. A month or so later, here'd come Hush Puppy, the Basset Hound that practically raised us, out from under the house with what to her must have been the perfectly aged Easter Egg feast.

Don't let that happen to your eggs! Peel them right after the hunt and make the perfect Easter breakfast treat - Goldenrod Toast. Here are more ideas for using up hard-cooked eggs. Also, check out the post on alternative ways to cook them and make them easier to peel.


GOLDENROD TOAST
This is the last-day-of-school tradition in my family, true comfort food and an all-time favorite.

Ahead of time, hard-cook a couple of eggs per person. I usually just go ahead and cook a dozen, but that's me. Peel when cool enough to handle. Slice the eggs in half vertically and pop the yolks out into a small bowl and set aside. Set aside whites in a medium bowl. At some point before serving, chop the whites and crumble the yolks (a fork works well), keeping them in their separate bowls. Cover to prevent drying out or being eaten by your cat, if it'll be a while before serving.

About 30min before meal time:
Make a quantity of white sauce (bechamel sauce) as per your favorite recipe/method. You want to make enough for about a cup per person. Translated, that means I make 2c per person, but we're gluttons when it comes to this dish and I don't mind having a bit left over. If you need a recipe for white sauce, you'll find one in your favorite general purpose cookbook such as BH&G, Joy of Cooking, etc... You want the sauce to be a little on the thick side, and make sure you cook the flour/butter mix long enough to avoid that raw flour-y taste. (When I have time I'll post my favorite method under 'Sauces' on this blog.)

Toast 2 pcs of your favorite sliced sandwich bread per adult. (No need to butter.) Keep extra bread on hand, ready for toasting - I'm just saying.

When sauce is ready, add the chopped whites and stir, leaving on the heat long enough to warm the whites through. Since I don't butter the toast, I sometimes a an extra dollop of butter at this point and stir until melted. Ladle sauce over toast and sprinkle with crumbled yolks. Serve immediately.

How Else to Hard Boil an Egg (and make peeling easier) and What to Do With Them Once They're Peeled

We're having a party tomorrow night and I had no intention of making devilled eggs. I was never a devilled egg fan until I became an adult and played with the filling until I found a combination of ingredients I liked. I must admit, mine are really good and everyone loves them, but still, they're a bit passe, don't you think? However, after discovering these new egg-cooking techniques, I'm tempted to put them on the party menu after all.

The best news is that at least one of the methods (pressure cooker) is supposed to make the eggs a cinch to peel. The oven method is reputed to impart a slightly smoky flavour, which I think would make a wonderfully complex egg salad. Who's going to be the first to try one of these methods and report on it? Easter's just a week away, you know - there are lots of hard-cooked eggs in you near future!

Even if you stick to boiling your eggs, here are a few tips:

1. Use week-old eggs for easier peeling.

2. Turn the carton of eggs on it's side in the refrigerator to center the yolk. You'll get better shaped whites for devilling.

3. Overcooking produces the green film between the yolk and white.

4. Best method: Place eggs in pot and fill with enough water to cover by 1 inch. Bring to a boil over high heat. When boiling vigorously, cover the pan and remove from heat. Let the pot stand covered for 15 minutes for large eggs. (3min less for medium, 3min more for extra large)

5. Best peeling method: Run cold water into the pot until eggs are cool enough to handle. Add ice cubes to the water at this point to speed cooling, which helps separate shell from egg. Crack eggs underwater against the side of the pot, and let eggs remain there for 5 minutes or so before peeling underwater. The water will get between the egg and shell and assist with peeling.

6. Hard-cooked eggs will keep in the fridge for several days if sealed.

Now for two NEW (to me) methods...

HARD-BAKED EGGS

Make sure your oven racks are in the center of the oven. Place eggs on the racks - you can cook 2-4 dozen eggs at a time using this method. Place a baking sheet pan in the bottom of the oven in case an egg breaks. Set the oven to 325F, and bake for 30 minutes (do not preheat). Remove the eggs to an ice water bath then peel as soon as they're cool enough to handle. Return them to the ice water to thoroughly chill.

PRESSURE COOKER EGGS

(See how this method makes eggs easier to peel: Eggsperiment courtesy of HipPressureCooking.com)

Let eggs come to room temperature. Pour 1c water into stovetop or electric pressure cooker and place rack or steamer basket into cooker. Place up to a dozen eggs in your pressure cooker. For best results, cook on low pressure for 6 minutes with natural pressure release. Natural pressure release is a setting on electric pressure cookers - on stovetop pressure cookers, remove from heat for 5 minutes or so and the lock should release. If not, release through valve. Run cold water over eggs in sink for about 3 minutes to cool.

For ideas on what to do with your leftover Easter Eggs or your 4 dozen hard-baked eggs now that you've tried the above methods, see my next post.

Lemon Chicken Dinner in a Flash

On a quick errand-running dip down into Washington State a few months ago, I picked up a huge package of chicken that would have cost a day's pay up here in Canada. But plans for the week changed and I must have been in quite a rush, because I had tossed it into the freezer packaged just the way it came from the  grocery store, whereas I normally would have divided the package into portions. It needed to be used.

Last week I had a group of ladies coming over for a game night. Usually, if my husband is here, he tends to the last minute dinner prep and serves us. But that week he was away, so I needed something really easy with no last minute chores involved to disturb our play. Usually I do a one-dish or crockpot meal for that reason, but I really needed to use that chicken, and it would take a crowd to eat it all, so this was my chance.

Brainstorm. My mom makes a baked lemon-garlic chicken, but I made the entire meal even easier. Here's what to do:


DINE-IN LEMON PEPPERCORN CHICKEN & POTATOES

13x9x2 pan (I had to use 2 pans) - sprayed w/ oil
enough chicken pieces to feed your family or crowd*
enough potatoes to feed same
salt
4 cloves garlic per pan, peeled
about 2 t peppercorns per pan
2 juicy lemons per pan
sprigs of tarragon or rosemary would be nice additions

Cut potatoes in half lengthwise unless using small new potatoes. Place both chicken and potatoes together into baking pan(s). (*leave the skin on - at least on half of the chicken pieces) Make sure potatoes are cut side up. Salt liberally. Toss garlic cloves and peppercorns into pan. Using reamer, juice lemons over chicken and potatoes. Cover with foil but poke a few holes in it. Bake at 375F for roughly 75min - until potatoes are soft and chicken is tender. Take foil off the last 15-20min.



I was very fortunate that day - the chicken was still a little frosty after leaving it to thaw overnight, so I assembled the meal in the pans, covered it with foil and it was fine just sitting on the counter until time to pop it in the oven. I also made ahead a pan of Green Beans and Sour Cream, which I left out at room temp and added to the oven when I took the foil off the chicken. It was a lovely meal, and there was nothing to do at mealtime but serve the plates.

Tropicale Dessert - Another Harbinger of Spring

We're on our second beautiful warm-ish day heading into the last week of February here in the Strait of Georgia. Don't remind me that we've previously had snow in March. I choose to believe it's time to make a light, fluffy, fruity dessert in honor of the arrival of Spring.

I made the base of this cake (including the pineapple) last night and started with the vanilla pudding layer  this morning. It's chilling now - not in the fridge, but outside. OK, maybe it's not that warm out. But let me explain! The back of the house is warm and sunny, but the front of the house is shaded, so it's still cool enough for the refrigerator overflow. I have a bin out front, hidden from view, full of excess produce and other "extras." It's a great solution much of the year, until we renovate the kitchen and make room for a larger refrigerator.

Guests will be here several hours from now as it's my turn to host the ladies' game day. I have a simple lemon-garlic chicken dish ready to go in the oven, along with my grandmother's Green Beans in Sour Cream, which you'll find here. I'll post the chicken recipe soon if it turns out well - it was another episode of off-the-cuff cooking. It's a good thing the guests are good friends, right?


TROPICALE DESSERT
Made in a 13x9x2 pan, this is a great choice for pot-lucks, if you can keep it cool. Start it the night before or early in the day, as the cake must cool completely before topping. Note that everything in this recipe is available in an organic option.

1 yellow cake mix (and ingredients listed on box)
1 15oz can crushed pineapple with juice (do not drain)
1/2 c sugar
1 sm box instant vanilla pudding mix (and milk to prepare according to directions)
3 bananas
1 16 tub frozen whipped topping, thawed (or whip & sweeten some organic cream)
1.25 c flaked coconut
16oz chopped pecans (or other tree nut)

Bake cake according to pkg directions for 13x9x2 pan. Place pan on cooling rack. Combine pineapple with juice and sugar in small saucepan and simmer 5min over medium heat. Poke holes in cake and pour pineapple mixture over cake. Let cool to room temp.

Mix instant vanilla pudding according to pkg directions. When thickened, layer over cake, followed by sliced bananas. Top with whipped topping to seal in bananas and prevent browning. Sprinkle coconut and nuts on top. Chill for at least one hour.

Looking for Spring?

It's still cold where I am, but the stores have Easter goodies on the shelves and that makes me expect the crocuses and daffodils to spring to life any minute now. Today, flipping through recipes, I've been assaulted by a longing for old fashioned Hummingbird Cake - not the easy versions that are all over the internet and over which no cooks seem to agree - but the delicate, airy, moist & fruity white confection achievable by only the best Southern bakers.

Does anybody know of a diner off I-10 about halfway between Pensacola and Tallahassee - I think it's called Simbo's? They sold the best cakes - and Hummingbird Cake was the specialty. They were made by a lady in the community - not on the premises - as I remember. I wonder if they're still there? Picturesque spot - like so many sources of the best cuisine - right in the middle of gas stations & truck stops.

Here's a way to satisfy that longing for tropical flavors and light creamy textures. This topping or filling can dress up any Hummingbird-wanna-be cakes: mandarin orange cake, pineapple cake, angel food cake, pound cake, banana bread/cake.

If you search, you may find an organic version of instant pudding mix.


TROPICAL TOPPER

1 lg (20oz or 591ml) can crushed pineapple (do not drain)
1 tub (8oz or 230ml) frozen whipped topping (or whip & sweeten your own organic cream)
1 pkg (3.5oz or 100g) instant vanilla pudding mix

Mix together in large bowl until blended.

Creamy Avocado Drinks

I just made my first avocado smoothie.

It was delightful.

Yes, I'm surprised, too. I shouldn't be. These smooth, creamy drinks are sold by street vendors in Morocco.  Kevin and I learned long ago that street vendors, lovingly known around the (third) world as cholera carts, are often the source of the best a nation has to offer, gastronomically speaking.

These drinks are especially popular when breaking the fast during Ramadan, probably because of all the nutrition packed into that cool creaminess after a day of heat and hunger.

Yes, avocados are rather high in calories, but don't let that scare you off. They're also very high in nutrition, including the good fats, vitamin K, folate and potassium, they're helpful in reducing cholesterol, beneficial to the circulatory system, and they may help reduce your risk of certain cancers.

The reason I actually tried this new-to-me treat today is that I have four avocados that all ripened at once. How much guacamole can two people eat, after all?

As it turns out, variations on avocado smoothies and milkshakes are popular in Viet Nam, the Philippines and I'm sure other Asian and Eastern Mediterranean countries as well. I remember avocado ice cream in the Philippines, too, so their avocado milkshakes really are avocado milkshakes. But a little further research shows that most avocado shakes/smoothie recipes around the world are just avocado, white sugar & milk + ice. Here's a more interesting recipe that caught my eye on allrecipes.com:

1 ripe avocado
1 T natural honey
1 1/4 c chilled steamed milk
1/4 c fresh-squeezed lemon or orange juice

But really, do you see me steaming milk, then waiting while it chills, then still having a slot in my schedule to make the smoothie, assuming I'm still in the mood for it? I suppose you could keep a supply of steamed milk in the fridge. But to be honest, I rarely have milk on hand. Even when my child was little I didn't keep milk. I really don't think it's the least bit healthy.

Now that organic milk is readily available and for some reason my husband has taken to eating cereal in the morning, I admit to buying milk more often - but as he's only home half the time I'm still not lying when I say I usually don't have milk in the house. I've found this AMAZING product, though, called cereal cream - but that's for a different post.

Meanwhile, I try to keep a carton of almond milk on hand. I've even been known to make it fresh from water and whole almonds - gotta love that Vitamix. I think it tastes much better than rice milk and it's healthier, in my opinion, than soy. Viet Nam and other countries like to combine coconut with avocado, so coconut milk might be a delicious alternative to the almond milk.

So here's my take on it:

AVOCADO SMOOTHIE
"Meat" of 1 ripe avocado scooped out of peel
approx 1 T honey
approx 1 c almond or light coconut milk
1/4-1/2 c orange juice

Combine in blender and blend. If your almond milk isn't cold, add a couple of ice cubes. I think pineapple juice would be fabulous in this and I'll try it tomorrow. If you use lemon juice, you'll probably want to increase the honey a little.

Note re OJ: We use either Florida Natural or Tropicana w/ lots of pulp, because I haven't found an organic brand I like. Fresh-squeezed would be great when it's convenient to go to that trouble.

Herb Blend for Bread Dipping

My holiday post for 2010 called Easiest Hors d' Oeuvres really should have included this recipe. What's easier than sprinkling a dry mix in a saucer, pouring oil over it and slicing some bread? My family and friends have thoroughly enjoyed this over the last few months both as an appetizer and as an accompaniment to Italian meals - so much so that we've gone through a triple batch.

Like everything else, the flavour is better the fresher the ingredients are. So if you have a source for fresh dried herbs and spices - a specialty shop or online - then by all means, splurge a little to make this really special. Your oil is also going to greatly contribute to or detract from the final outcome.

Definitely use extra virgin, cold-pressed olive oil, but even then there are huge differences between brands. I've been using Spectrum brand as it's organic and readily available, but to be honest, it really isn't very flavourful. I picked up an Italian brand called Gentile, more for the bottle than anything else, at HomeSense, of all places. It's like TJMaxx in the States. I was quite concerned the oil might be rancid - who knows how long it took to be deemed an overstock and sold to that chain? But it was delicious. If you're in a big city, buy your olive oil in Little Italy.

Obviously you can make this and keep it on hand in an airtight container, even just a resealable plastic bag.  A nice artisanal bread or baguette doesn't take long to thaw, so if you keep one in your freezer you'll always be ready when friends pop in, especially at the cocktail hour. Another nice thing about an appetizer or accompaniment like this is that everyone can cater to their own tastes. Like less herb or less salt? Just pick up less on your bread. The only 'recipe' easier would be to use a top quality balsamic vinegar with the oil instead of an herb blend like this one.

This recipe could also be used as a rub/marinade. Add some lemon and it would be wonderful for lamb.

A small beribboned jar of this mix with a pretty bottle of oil makes a lovely hostess or holiday gift.



HERB BLEND FOR DIPPING

2 t crushed red pepper flackes
1 T dried parsley
1 T garlic powder
1 T ground black pepper
1 T dried oregano
1 T dried rosemary, crushed if not using grinder
1 T dried basil
1/2 t salt

Combine by stirring or grind together in spice or coffee grinder. Sprinkle a teaspoon of mixture onto a small plate or saucer, and cover with olive oil. I like to let it sit for 5 minutes or so before serving with bread - sliced baguette, ciabatta, focaccia, etc... Store leftover blend in airtight container.

Pepper Relish - Favorite New Appetizer Bites You Back

Charged with providing finger-food for a birthday dinner, but having recently fed all my favorites to my friends over the holidays, I scanned my bookmarked websites for ideas. It had to be a quick recipe and use what I had on hand, as I was in the middle of a very busy week plus had house guests. And it had to be something I knew, just by looking at the ingredients list, would be yummy and well-received...I'd be using my friends as guinea pigs, with my reputation on the line!

Pepper jelly served atop a cracker spread with cream cheese is a favored hors d'oeuvres from one corner of this continent to the other, so this pepper relish, served the same way, seemed a pretty sure bet. It did not disappoint. Everyone loved it, it was perfect for my vegetarian guest, and it was easy for those who don't enjoy spicy flavours to adjust by simply using less of the relish and more of the cream cheese. I've had several requests for the recipe since the party - always a good indicator.

Make this the day before or in the morning to serve that night.


PEPPER RELISH

For use as an hors d'oeuvres, serve with spreadable cream cheese on crackers or sliced baguette. I used a multi-grain baguette. Also makes a delicious topping for baked potatoes, meats.

2 red bell peppers, chopped
1 onion, peeled and chopped - recommend a large sweet onion
1 c white wine vinegar
1 c sugar
1/2 - 1 T crushed red pepper flakes

In a medium saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30min or until thickened. Refrigerate 4hr or more.

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Steakhouse Soup - Another Way to Feed'em Meat & Potatoes

Our New Year's Day party buffet included a beautiful and delicious rib roast, done to perfection. (I'll share the method with you in a separate post.) We had intended to keep the guest list short for this particular party, but we kept thinking of people we wanted to invite, so the list kept getting longer and therefore the menu also kept expanding. Then a flu epidemic hit our island and we had so many people not able to attend due to illness. Hence, leftover prime rib. Not altogether a bad outcome.

So we continued to eat mini beef & horseradish sandwiches for a few days, but eventually, as with all leftovers, the time came when it the last of the roast had to be used or soon thrown out. So, when I remembered my promise in an earlier post to experiment with a soup idea I'd dubbed Steakhouse Soup, the plan for Sunday night supper was in place.


DINE-IN STEAKHOUSE SOUP
2 lbs Yukon Gold potatoes, cubed - or however many potatoes of any kind you have on hand, raw or leftovers
2 lg onions - or whatever amount you have on hand
2 c chopped leftover cooked beef - or however much you have on hand
mushrooms - add if you have some (if canned, you can add the liquid, too)
1 quart/litre beef broth or french onion soup base or more, so that veggies are covered (homemade, commercial or made from bouillon)
options: sour cream, green onions/chives, freshly ground pepper

Start the onions and mushrooms (if using) cooking over medium heat in a little EVOO in your largest saucepan (Dutch oven size). As the potatoes get cubed (if they're raw) add them to the pot. When the onions & mushrooms are tender, or when you're finished cubing and adding the potatoes, whichever comes last, add the stock/broth and the meat. Raise the temperature to bring to a boil, then reduce and allow it to simmer. When the potatoes are done (if you started with raw), check the flavor and adjust for salt, pepper, bouillon. If your potatoes were raw, it will require more salt than if your potatoes were already seasoned. So trust your taste buds and season it the way you and your family like it. It really only needs to simmer 5-10min beyond the time it takes to cook the potatoes, so its a very quick and hearty meal. Ladle into bowls and top with a dollop of sour cream, fresh ground pepper and chives or green onions, all optional.

Red Beans & Rice - easy method, good New Years Grub

Having spent months at a time in New Orleans on several occasions (my parents lived there off and on for 10 years), I have a real appreciation for Red Beans and Rice. Personally, I really like the ones served at Popeye's Fried Chicken. The rest of my family isn't quite as impressed with that recipe, but those of you who don't live in the South don't even have access to those. And where, if we don't live in Louisiana or at least somewhere in the South, are we going to find pickled pork? Sure, one of the great Cajun chefs - Emeril, Paul Prudhomme, Tony Cachere or somebody - will have a method on the internet for pickling pork. But really - do you have time for all that? I don't. So here's a recipe I've put together from two sources: 1) a New Orleans resident's shortcut recipe, and 2) necessity.

DINE-IN EASY RED BEANS - made with ingredients available anywhere
1 lg onion, chopped
1 pkg kielbasa
2-4 cans kidney beans depending on how much you want to make
1/2-1 can water, depending on amount of beans used
1 splash red wine vinegar
1/2 stick (1/4c) butter
S&P to taste

Drain beans. Saute onion in med-lg pot in a little olive oil or some of the butter. When tender, add sausage. Saute until onions are translucent. Add beans, vinegar and water. Simmer uncovered for 1hr or longer. Watch water content - you may need to add a little more water to prevent scorching. Give it a taste test to see if it needs another little splash of vinegar, and if you used more beans it may even need more s & p. When the beans are nice and thick and you're ready to eat, add butter and stir to melt. Serve over rice, with Frank's Red Hot Sauce or green Tabasco.

How To Make Gravy

This is so much easier than I ever thought it was. Stress-free gravy, though, means everything else needs to already be finished, or you have to have enough helping hands that you don't have to worry about the other last minute items getting done.

4 T butter
6 T flour
3-31/2 c chicken stock
turkey drippings

Pour the turkey drippings into a large measuring cup. Let it rest for about 10min then spoon off the fat and discard. If you have a fat separator measuring cup, it's much quicker and easier, so put that on your wish-list. Add enough broth to the drippings to make about 4c liquid.

Place the roasting pan over the stove burners on medium heat. Melt the butter in the roasting pan, scraping the browned bits from the pan into the butter with a wooden or silicone spoon. Add the flour and stir for a few minutes to cook the flour. You want this roux to be a light brown.

Continue stirring - actually, a whisk works best, so continue whisking - as you ad the broth mixture a little at a time, to fully incorporate. Redue heat as need to keep mixture at a simmer. Whisk constantly until the gravy is thick and smooth. This will take about 15min. You can lower the heat to keep it warm, stirring occasionally, until ready to serve - if you trust your burners - mine are too hot. (A new range is on next Christmas' wish list.)

Still Trying to Decide How to Cook that Turkey?

I'm not a turkey fan. This is not the first time you've heard me state that, and it probably won't be the last. But every once in a while, you get a good one, or a good recipe, which is more likely. We, meaning my husband and I, cooked three turkeys for a crowd at our church dinner last week using this winning method, below. Of course, we had to have the yearly stuffing/dressing debate. In order to try this turkey recipe, I won this year, and we made dressing (stuffing that's not stuffed into the bird, but baked in a pan.) Two things I never  make are turkey and dressing, so it was completely off the cuff. My husband said he loved it. After years of losing the stuffing fight, I just glared at him. Here's what I put in the dressing - I didn't measure - this is one time when you have to just jump off the board and swim:

4 boxes of Paxo/Pepperidge Farm stuffing mix - in the US, that's probably only 1 big bag
chicken broth - I think I used 1 qt (liter) - I did go by the instructions on the box
about 4oz sour cream
secret ingredient: large bag from the wholesale club of Sahale "Valdosta" Pecans, chopped - had to get a little bit of Georgia in there

What would I have done differently?
Could have used regular pecans and craisins - cheaper
Added more poultry seasoning and pepper
Added a cup or two of apple juice as a substitute for some of the chicken stock

The gravy from this turkey recipe was really good on this dressing, and guess what? You got it. I'm not a dressing or a gravy fan, either.


DINE-IN CIDER TURKEY
(adjust amounts to the size of your turkey)
1 24 lb turkey - thawed if frozen, neck & giblets removed
1 c butter, softened
4 apples, cored and cut in wedges
2 T ground sage or poultry seasoning
1 t ground black pepper
1 T salt
1 liter or quart of Extra Dry Apple Cider (alcoholic or non-alcoholic, your choice)

Set oven or roaster to 350F. Rinse turkey and pat dry. Mix seasonings into softened butter. Loosen skin over turkey breast and smear seasoned butter between skin and meat, as well as all over turkey cavity. Place apples inside cavity.

Put bird into a roasting bag and place bag in roasting pan, or, place bird into your electric roaster if applicable. Pour cider under the breast skin, into the cavity and over the entire bird. Seal bag if applicable, and cut slits according to manufacturer's instructions.

Turkey producers say to roast turkey until internal temperature is 180F when measured in the meatiest part of the thigh. I think we removed ours at 165F, as the drumstick meat was already pulling away from the bone, and the temp does continue to rise a bit after removing it from the oven. Make sure it sits at least 20min before carving - perfect timing for making gravy.

See my 'How-To' post on making gravy.

Last-Minute Gift Idea, Guest Blogger and Mulled Holiday Cider

Christmas is just a few days away, so I have a special treat for you today. Lee McKenzie, of Victoria, BC, is sharing her favorite Christmas recipe with us, as well as her newly published romance, The Christmas Secret. If you have a girlfriend you'd still like to pick up a gift for, check out the romance section at Chapters or go online for an ebook. Here's a taste of what Lee's newest book is about.

A CHRISTMAS PRESENT WITH A HIDDEN PAST

AJ Harris needs to leave town, before his past sneaks up on him in the form of a tool-belt-wearing beauty who also happens to be the mother of his child. Fate has other plans when Aj inadvertently hires Samantha Elliott to renovate and sell his grandmother's old house. Now he has to hide the truth - he secretly adopted the child Sam abandoned three years ago.

Only, AJ can't prevent the bond between mother and child. When he learns the selfless reasons behind Sam's actions, including his own father's deceit, AJ's secret becomes a burden he can't keep. But will Sam forgive him for having their son all this time? Or will one little boy's love bring together a family...just in time for Christmas?

Quick interview with Lee:

L: Hi, Kemala! Thank you so much for inviting me to be a guest on your blog today. Christmas is my favorite time of year, and gathering my family around the dinner table is my favorite art of the holiday.

K: Mine, too, without a doubt. Now, am I correct - this is your fifth published book? Have all of them been with Harlequin American Romance?

L: Yes, The Christmas Secret is my fifth book for Harlequin. Writing for the American Romance line is a perfect fit for me because it's classic contemporary romance - two people meeting, or meeting again, and falling in love, with a strong focus on family and community.

K: Was there something in real life that inspired this story?

L: The Christmas Secret is the first in a three-book series about three women who run a business called Ready Set Sold. They renovate and stage homes for the real estate market. I'm a huge fan of HGTV! Samantha, the heroine of the first book, is the company's carpenter, and hers is a secret baby story with a twist. The working titles of the next two books are The Daddy Project and Daddy, Unexpectedly.  

K: Wow - I’m excited about this series! I’m an HGTV girl, too! With Christmas just a few days away, 
where can we get copies of The Christmas Secret for gift-giving? I think you have ebooks available, don't you?

L: All of my books are available as eBooks from Harlequin.com, Amazon.com and, in Canada, Chapters.com.

K: Tell us about the recipe you're sharing - is it used in the book or is it just a favorite of yours?

L: There are quite a few references to food in The Christmas Secret. One of the characters bakes gingerbread and serves "green eggs and ham" to the little boy in the story. Mulled cider isn't mentioned in the book but I decided to share it on my recipe card because it's one of my favorite things to make and serve for the holidays. Nothing makes a home smell more like Christmas than the scent of warm, spicy apple cider. I invite anyone who would like a recipe card to send me their address via my website (www.leemckenzie.com). I'll be happy to pop one in the mail to them! Merry Christmas, Kemala! Merry Christmas, everyone!

K: Thank you, Lee - It's been great to have you on today. Merry Christmas, and I wish you every success with your new series. I'm looking forward to making your cider for our New Year's Day party.

If you tend to have all-day open-house type parties like I do, making this in the crockpot is a great idea. 

Lee's Christmas Secret Recipe 
MULLED HOLIDAY CIDER

4 qts apple cider or apple juice

1 c orange juice, strained to remove pulp

1/2 c pineapple juice

1/4 c lemon juice

1 t lemon zest

1/4 c sugar

2 t ground nutmeg

1 t ground cinnamon

1 t ground ginger

1 t ground cloves

2 cinnamon sticks

2 t whole cloves

Mix the juices and lemon zest in a large pot. Bring to a simmer over medium heat but do not boil. In a small bowl, blend sugar with ground nutmeg, cinnamon, ginger and cloves. Stir this mixture into the juices. 

Wrap cinnamon sticks and whole cloves in a small piece of cheesecloth, tie with kitchen string, and toss into the pot. Reduce heat and simmer for an hour.

Crock Pot Method: follow the above steps but simmer on low for four to five hours.

To Serve: remove the cheesecloth bundle and garnish with orange slices or other festive fresh fruit.

Serves 40 - Enjoy and have a happy holiday!

Easy Christmas Candy - Peppermint Fudge

Those of you who know me well will be surprised by this post. Seldom do I eat fudge - I'm thousands of miles from the fudge-makers I love most - but there's one rule I live by when it comes to that particular confection: if it isn't chocolate, it isn't fudge. Period. So today I'm eating my words...and finding them quite delicious.

Once again I'm bringing you a new-to-me recipe I found on the internet. And once again one reason I've chosen this particular recipe is because it's so easy. It's a no-stress, quick and easy, holiday treat, and let's face it, who really needs complicated and stressful recipes this time of year?

Just remember that this needs to chill for a couple of hours before cutting into bite-size pieces.


PEPPERMINT FUDGE
2 10oz pkgs vanilla or white chocolate baking chips
1 can sweetened condensed milk
1/2 t peppermint extract
1 1/2 cups crushed peppermint candy canes
1 dash red or green food coloring

Line an 8inch square baking pan with aluminum foil and grease the foil. Unwrap the candy canes, place in a ziploc-type bag, and use the side of a hammer to crush into small pieces.

Combine chips and condensed milk in a saucepan over medium heat. Stir frequently until almost melted. Remove from heat and continue to stir until smooth. When chips are completely melted, stir in extract, coloring and candy. (I only used 12 canes but increased flavoring to 3/4 t.)

Spread evenly in the prepared pan. Chill for 2 hours then cut into squares.


BTW - I see absolutely no reason not to make this recipe with CHOCOLATE chips!

Roasted Pepper Walnut Dip

Here's another versatile, few-ingredient recipe to add to your repertoire. It's something different for your holiday and game day parties, and it takes about 5 minutes to prepare.

Milder than recipes I usually go for, it nonetheless has a definite Mediterranean flair both in flavor and in the use of healthy ingredients. This would also be great as a spread on wraps and in pitas. Serve with falafel chips if those are available in your area - they're the perfect complement to this dip - or grilled pita wedges, pita chips, celery...


ROASTED PEPPER WALNUT DIP
2 c walnuts
1/2 t salt
1/2 t cumin
1 jar roasted red peppers, drained
1 T olive oil
1 T lemon juice
1 clove garlic, minced

In a food processor, pulse walnuts, salt & cumin until walnuts are ground. Add remaining ingredients and process until smooth. Adjust seasonings to taste, but be careful not to overwhelm the flavors of the base ingredients.

Re-Heating Your Leftover Pizza

Here's a super tip:

Use a skillet on the stove-top to reheat pizza. It'll crisp up your crust while warming the toppings. You'll think it's fresh. Try it!

Really Tasty, Really Easy, Really Quick - Lentil Soup

This recipe is a winner for several reasons:

• uses on-hand, long-term-storage-friendly ingredients so you can make it on a moment's notice with no trips to the store 
• quick - can be ready in as little as 35min, but prep time is only about 5min
• super easy - short list of ingredients and the hardest thing to do is chop an onion
• yummy, especially considering how simple it is to make - even my son liked it enough to ask for seconds
• it's on the healthy side of eating and another way to get your daily legumes

LENTIL SOUP

2 c dried lentils, any type

8 c chicken broth

1 onion, diced

1/4 c tomato paste

2 cloves garlic (I use organic from a jar)

1 T ground cumin
S&P to taste

fresh lemon if available

Throw all the ingredients except the lemon into a large pot and bring to a boil. Lower heat, cover and simmer until lentils are soft - 30-45min. Squeeze a little fresh lemon juice over each bowlful.