Roasted Potatoes and Garlic

Side dish for roast meats and other main courses.

2 medium russet or yellow potatoes, skin on
6 garlic cloves, peeled
1 t rosemary, finely chopped
2 T olive oil
1/4 t salt

Cut the potatoes into 3/4 inch pieces. Place in an 8x8 metal pan, along with the other ingredients. Mix well to coat with oil and seasonings. Roast 30 minutes in a toaster oven preheated to 450 F, turning with a spatula after 15 minutes. Serves 2 to 4.

Roasted Brussels Sprouts with Toasted Almonds

Easy recipe elevates an autumn vegetable. Great on the Thanksgiving table. H/T Cindy Engel for contributing her recipe.

1 lb Brussels sprouts
2 T extra virgin olive oil
1 T balsamic vinegar
1⁄4 t salt
1⁄4 t ground black pepper

2 T sliced almonds

Preheat oven to 425°F. Remove the few wilted bottom leaves and cut each sprout in half lengthwise. In a one-quart bowl, toss the sprouts with the oil, vinegar, salt and pepper. Spread in a single layer on a baking sheet. Roast, stirring once, until nicely browned, about 20 minutes. Meanwhile, in a small skillet, toast almonds over medium heat, stirring constantly, until golden brown and fragrant (about 4 minutes). Top the sprouts with the almonds and serve hot.

Pasta in Lemon Sauce

Lemon Pasta with Sous Vide Pork Chop

Developed by Ben, Summer, 2023. A quick tasty side dish for meats or fish.

1 lb spaghetti or similar pasta shape
zest of 1 lemon

juice of 1 lemon

1 clove garlic, finely minced

1/3 c grated parmesan cheese

4 T (1/2 stick) butter 

Cook pasta in salted water. In a sauté pan over low heat, melt the butter with the garlic and lemon zest. When pasta is almost done, reserve a 1/4 cup of the pasta water and transfer the noodles to the sauté pan. Add the cheese and half of the lemon juice. Increase heat to medium high stirring to combine, adding pasta water as needed to create a creamy sauce. Adjust seasoning with salt and remaining lemon juice.

Toaster-Oven Garlic Bread

Winter 2023. This approach streamlines an earlier recipe by combining the topping ingredients into a compound spread. Pairs nicely with soup, chowder, or steamed seafood or offer as an appetizer with drinks at a gathering.

8 oz loaf supermarket French bread

1/3 c soft tub margarine
1 t granulated garlic, divided
1/2 c grated parmesan cheese, divided

In a small bowl, mash the margarine with a fork until softened. In two steps, mash in the granulated garlic, and finally, in two steps, the cheese. Preheat the oven on the broil setting with the rack placed 6 to 8 inches from the coils. Cut the loaf into 3/4 inch thick slices. Cover each with a generous layer of spread and arrange on a 12X9 baking sheet. Grill the bread until the top is browned and crisp, about 5 minutes. Serves 2 to 4 depending on the menu. 

Quick Tomato-Lentil Noodle Soup

Turns a BLT or tuna sandwich into a nice supper entirely from pantry ingredients.

4 c water
2 T tomato paste
1 pkg Madras stewed lentils
1 pkg tomato noodle soup mix (Knoll™ is good)
2 T dry onion flakes
1/2 t fennel seeds
1 t dry tarragon
1/4 t crushed red pepper
1/2 t sugar
1 t fish sauce.

Bring the water to boil in a three-quart saucepan. Stir in the tomato paste and lentils. Return to a boil and add the soup mix and the seasonings. Simmer, with occasional stirring, for 8 minutes. Serves 4.

Dorothy's Quick and Easy Corn Chowder

This simple soup has been brought forward from DrDaddy's childhood. His sainted mother was not only a skillful traditonal cook but was also an innovative, resourceful one as well. She fed three hungry kids lunch every day and created quick, easy, healthful dishes on a modest budget. This is a simpler version of a corn and clam chowder presented earlier.

1 15-oz can creamed corn (Del Monte™ is good)
1 can of milk
2 t butter
salt and pepper to taste

Stir the corn and the milk together in a small saucepan. Heat to steaming but do not boil. Stir in the butter and adjust the seasoning. Yields two to three servings. Saltine crackers on the side make a nice addition.

Hush Puckies

Batch of Hush Puckies on Paper Towel

Developed Summer, 2021. The stiff batter is first formed into balls by hand, then flattened, and then fried on both sides in shallow oil. Shaped like hockey pucks, they are 'hush puckies' in place of deep-fried round hush puppies. 

1 c hush puppy mix with onion (House-Autry™ is good)
1 (or 2 T) sugar
1 t granulated onion
1/2 c water
1 T vegetable oil 

1/2 c fry oil

Mix the dry ingredients in a bowl and then stir in the water, then the oil, until all are incorporated. Let stand 30 minutes in the refrigerator to hydrate and firm up. Add the fry oil to a 10-inch non-stick skillet (about 1/4  inch deep) and heat slowly to 350 F. Form a batch of four 1-inch balls, flatten to a 2-inch diameter, and place in the oil. Fry about two minutes until browned on edges, turn over and fry another minute or so until browned on both sides. Drain on paper towels, keep warm in a 200 F oven, and fry another batch. Pairs nicely with pulled pork, fried fish, or seafood. Makes about 10 pucks.

Cranberry Sauce with Mandarin Oranges

Developed on T-Day 2021, using canned mandarins, when it was discovered that DrDaddy had no fresh oranges on hand. Half the sugar comes from the "light" syrup.

1 15-oz can mandarin oranges in light syrup
1 12-oz bag fresh or frozen cranberries
1/2 c granulated sugar
1/8 t table salt

Empty the entire can of oranges into a three-quart saucepan. Break into small pieces with a potato masher. Add the berries, sugar, and salt. Place over high heat, bring to a boil. Mix constantly with the masher. When the berries start to pop, lower the heat to medium and cook about five minutes, mashing and stirring from time to time. When the cranberries are mostly broken up, cover tightly and set aside to cool. Do not disturb or the pectin network will be disrupted and the sauce won't properly gel and will be watery.

Potato Puff Tuneup

Coarse semolina and oil add extra crispness.

7 oz (200 g) frozen potato puffs (Alexia™ is good)
1 T vegetable oil
1 t onion powder
1 T coarse semolina

Preheat toaster oven to 425 F. Place puffs in toaster-oven pan and thaw 30 minutes at room temperature. Drizzle on the oil and spread by causing the potato puffs to roll around. Next, dust with the onion powder and repeat the rolling motion. Finally, sprinkle on the semolina and roll the potatoes to coat evenly. Roast 15 minutes. Shake the puffs and roast another 5 minutes. Serves two. May be doubled but don't crowd pan.

Creamed Spinach

Developed April, 2021. A simple side dish from pantry ingredients. Sour cream confers a subtle tang.

12 oz (350 g) frozen leaf spinach
1/2 c chopped onions
1 T olive oil
1/2 c sour cream
1/4 t ground nutmeg
salt and pepper, to taste

Thaw the spinach in a mesh strainer. With the back of a large spoon press out excess moisture until the spinach is dry. In a saucepan, heat the oil over medium, add the onion and salt lightly. Fry until softened and clear. Mix in the spinach and cook until heated through, about 5 minutes. Stir in the sour cream and the seasonings and warm through. Variation: Replace half the sour cream with cream cheese for a richer product. Serves two or three.

Sauteéd Spinach with Garlic

First made decades ago. This is a classic Mediterranean dish. Recorded January, 2021. A Family Favorite. Simple, fast, and easy. Only four ingredients.

1 large bunch of fresh spinach
2 T olive oil
4 cloves of garlic, thinly sliced
1/2 tsp salt

Rinse the spinach to remove any loose grit. Let drain in the sink. Heat the oil in a 12-inch skillet until very hot, add the garlic and salt, and almost immediately start adding the spinach. Use tongs to mix as you add in the spinach. When all has been added, keep moving with tongs. Cook until wilted and tender, about three minutes. Serves two. Makes a good side dish for rich meats, creamed dishes, fish.

Tiny Peas and Pearl Onions Steamed in Butter Sauce

Quickly prepare a versatile side dish from pantry ingredients.

4 oz frozen tiny peas
4 oz frozen pearl onions
1 T chicken or vegetable stock concentrate
1 t butter, cut into small dice
1 T water
1/2 t salt
1 t sugar
1 t tapioca starch

Thaw the peas in cold water and drain. Thaw the onions on a paper towel. Combine the vegetables in a shallow bowl, top with the seasonings, and sprinkle the starch over all. Steam for 4 minutes, mix with tongs and steam another 2 minutes, mix and serve. Serves two. Can be doubled.

No-Knead Sandwich Bread

No-Knead Loaf Has a Soft Crumb

Isolate and bake. COVID Inspired. April 3, 2020.
Adapted from https://www.youtube.com/watch?v=XIxAWabmkbc

250 ml warm water + 150 ml cool water
1 t active dry yeast
1 T sugar
2 t kosher salt
525 g all-purpose flour plus extra for dusting
1 T vegetable oil

In a large bowl, add warm water (110 F, 43 C), sugar, salt, and sprinkle on yeast. Stir slowly with a stick or spoon handle. After 5 minutes, add the cool water. Stir in the flour, and when incorporated, add the oil, turning the dough over a few times to combine. Cover with plastic film and proof 4 hours in a warm place (about 80 F, 27 C). An oven with the light on is ideal. With the stick, degas, pull, stretch, and fold the dough, sprinkling flour on the outside to prevent sticking. Tip it into a greased 5x9 metal loaf pan and cover with plastic film. Proof a second time for about another hour, until dough rises an inch above the rim. Brush the top generously with olive oil, and bake in a preheated 400 F (200 C) oven for 40 minutes or until top is browned. Turn the loaf out onto a wire rack and let cool before slicing.

Broccoli Steamed in Soy-Sesame Sauce

This dish is an adaptation of the same technique first applied with tender vegetables. Simply put, freshly-cut vegetables are seasoned, sauced, and steamed in a one-dish process. From improvised steamer to the table in a few minutes.

8 oz (250 g) broccoli crowns, cut into large florets
2 green onions, cut into 2 inch lengths
1 T soy sauce
1/2 t dark sesame oil
1 t chicken stock concentrate
1 T water
1 t tapioca (or corn) starch

Arrange the vegetables in a flat bowl. top with seasonings, add water, and sprinkle on the starch. Hint: tapioca or corn starch in a shaker jar facilitates this step. Place into an active steamer. After 4 minutes, with tongs, cautiously toss the ingredients together. Continue steaming another 5 minutes or until tender. Toss again and serve. Optional: Garnish with toasted sesame seeds.
 

Spaetzle (German-style noodle dumplings)

Spaetzle Maker (internet)

Developed Spring 2018 from a traditional recipe.

2 eggs
2/3 c milk
½ t salt
¼ t ground nutmeg
2 c flour
¼ c butter or schmaltz
beef gravy (optional)

In a large bowl, beat the eggs well. Stir in the milk, salt, and nutmeg. Half-cup at a time, stir in the flour with a spoon, until all is incorporated.  Let stand 30 minutes to hydrate the flour and permit gluten formation. Bring 4 quarts of salted water to a rapid boil in a six-quart saucepan.  Fill the basket of spaetzle maker with the dough, and position over boiling water.  Pressing down on the dough mass, slide the basket back and forth over the grate until the water boiling slows.  Boil a few minutes until the spaetzlen rise and are firm. Lift out with a mesh strainer to a skillet of hot melted butter or rendered fat.  Fry until crusted on bottom, and top with gravy. Serves six.

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Quick Chicken Gravy

Adapted from our recipe for quick beef gravy, this recipe comes together quickly from pantry ingredients.

1 T vegetable oil
1 T wheat flour
1 t poultry seasoning 
1 c hot water, divided
1 T chicken stock base (Better than Bouillon™ is good)
1 t mushroom powder (shiitake or porcini)
1 t sugar
1 t fish sauce (optional)
1 T tapioca (or corn) starch dispersed in 1 T cold water

In a small saucepan, mix flour and oil. Heat over medium until a blonde roux forms, about 4 minutes. Stir in poultry seasoning. Off heat, cautiously add a ¼ cup hot water; stir until a smooth slurry is formed. Add the stock base, the mushroom powder, the sugar, and then the remaining hot water. Stir and simmer 5 minutes. Add the starch slurry, heat to steaming, and stir until it thickens. Easily doubled. 

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Buttered Egg Noodles

Developed January, 2019 as an alternative to potatoes, rice or another starchy side dish.

8 oz (225 g) wide egg noodles
1/4 c low-fat margarine (or 2 T butter)
1/4 t garlic powder
1 t paprika
1/2 t salt
1/2 t ground black pepper
1/4 c sour cream
about 1/2 c cooking water

Bring two quarts of salted water to a boil in a medium saucepan, stir in egg noodles, and cook uncovered at a fast simmer for 10 minutes or until tender. Drain well, reserving the cooking water, and return noodles to the saucepan. Stir in margarine or butter until melted, then the seasonings, sour cream, and enough cooking water to produce a smooth but not watery sauce, stirring after each addition. Serves 4.

Steamed Then Shallow-Fried Potatoes

Pan-Fried Potatoes

Inspired by a similar dish served at Beachside Bistro in Kill Devil Hills, NC. They call them 'home fries'. Crispy on the outside, creamy on the inside. Developed November, 2018.

12 oz (350 g) small red potatoes (about 1-1/4 oz or 35 g each)
vegetable oil
1/4 t (1 ml) granulated garlic
2 t (10 ml) dry rosemary
1 t coarse salt
1/4 t freshly-ground pepper

Steam the potatoes for 8 to 10 minutes until a paring knife goes in easily half-way. Spread on a kitchen towel and let cool and dry. When cool, quarter the potatoes. Heat 1/4 inch (5 mm) vegetable oil in a 10-inch heavy non-stick skillet to 375 degrees F (190 C). Cautiously, add the potatoes. Fry the potatoes, maintaining the temperature above 325 F (163 C), turning them occasionally. When browned and crispy on all sides, lift them from skillet with a spider, tongs, or a slotted spoon to a serving bowl. Toss with the seasonings and serve immediately. Serves 2 or 3.

Quick Beef Gravy

Developed October, 2018. Good companion to roast beef, meat loaf, mashed potatoes, hot sandwiches.

1 T vegetable oil
1 T wheat flour
1/4 t each ground coriander, rosemary, thyme, garlic powder
8 oz hot water, divided
1 T beef stock base
1/2 t mushroom powder
1 T tapioca or corn starch dispersed in 1 T cold water

In a small saucepan, mix flour and oil. Heat over medium until a blonde roux forms, about 4 minutes. Stir in herbs. Slowly stir in a 1/4 cup hot water until a smooth slurry is formed. Stir in stock base and mushroom powder. When incorporated, stir in the remaining hot water, and simmer 5 minutes. Return to pan, stir in starch slurry, heat and stir until it thickens. Can be easily doubled. Variations: Dilute finished gravy with 1 cup beef stock to make a 'jus' for French dip sandwiches or use as a base for hearty soups or stews.

Cauliflower Quick Braise in Butter and Stock

Developed Fall, 2018. The microwave makes this a very quick preparation. Sumac is a popular middle-eastern spice that adds a citrus-like acidity and an attractive red-orange color.

10 oz (275 g) cauliflower, cut into small florets
water in a trigger spray
1/4 t salt
1 t chicken stock concentrate (Better Than Bouillon™ Organic Reduced Sodium is good)
1/2 T butter, cut into small dice
1/4 t ground sumac or 1 t lemon juice

Place cauliflower in a medium glass bowl, mist with water, season with salt, and toss. Microwave on high (1250 W) for 2-1/2 minutes, covered tightly. Stir in the stock concentrate and the butter. Mix until combined adding a little water if needed. Microwave one more minute, add sumac, and stir. Serves 2 or 3.