Hamburger Helper + Helper

Prepared February 15, 2011. This reduces meat (and saturated fat) by half, replacing it with vegetables, seasonings and flavorings.

1 t vegetable oil
1/2 lb lean (85%) ground beef
2 T tomato paste
2 T dry minced onion
1/4 t crushed red pepper
1 t ground cumin
1 clove garlic, minced
1 T beef base
2-3/4 c very hot water
1/3 c frozen corn kernels
1 box Hamburger Helper® Mexican Chili Macaroni flavor

Heat the oil in a 10-inch skillet, and add the beef. Cook, with frequent turning, until well browned. Stir in tomato paste, garlic, cumin, and pepper. Heat for a minute, add the hot water, dry onion, corn kernels,  beef base and the noodles and sauce from the mix. Stir, bring to a slow boil, cover, and simmer 15 minutes, stirring occasionally. Serves 2 or 3.

Beef Steak, Roasted Vegetables, and Toasted Buckwheat Stew

Conceived and prepared February 14, 2011. Based on leftovers from Sunday night's Valentine Day supper.

2 T butter
2 T EVOO
1 c tender-shredded rare grilled boneless beef steak (see Note)
1 c roasted mixed vegetables, coarsely chopped
1 medium white onion, thin blossom cut
2 ribs celery, 1/2 inch cross cut
1 T garlic, minced
2 T tomato paste
2 c prepared kasha (Wolff's® toasted buckwheat)
1 14 oz can beef stock, heated
2 c beef base (hot water plus 2 T McCormick® concentrate) or use another can of stock
2 T tapioca starch in 2 T water

In a 4 qt saucepan, heat the oil and butter until bubbling stops. Add celery, and cook a few minutes. Add onions, and cook until beginning to color. Add the garlic, and clear a spot to add the tomato paste. When bloomed, mix into onions, and stir in the kasha. When heated through, add the vegetables, and then the hot stock and beef base. Bring to a simmer, add the starch suspension, and the shredded beef. Cover and simmer for 10 minutes. Serves 4 to 6.
Note: 
Prepared from charcoal-grilled boneless eye of the rib. Cut match-stick shreds with a sharp chef's knife across the muscle fibers to produce tender beef.

Stir-fried Vegetables, Hong Kong Egg Noodles, and Fish Cake

Egg Noodles, Mixed Vegetables, and Fish Cake

Recorded January 28, 2011. Prepared several times beforehand.

2 c baby bok choy, rinsed, dried, and angle cut
2 c napa, cut into 1 inch pieces
1 c broccoli crowns, sliced, blanched, and refreshed
1 medium yellow onion, thinly cut through the poles
2 c bean sprouts
1 c sliced mushrooms
1 T minced garlic
1 can bamboo shoots, strips, rinsed well, and drained
1/4 c canola oil, divided
14 oz pkg Hong Kong-style dry egg noodles
3/4 lb prepared breaded fish cake squares (5 or 6 cakes)
2 T soy sauce
1 T dark sesame oil
1/2 T fish sauce
2 T oyster sauce
about 1 c chicken stock
1/4 c julienned green onions (optional)

Fish Cake
Heat 1 T of oil sizzling hot in a large wok. Add the fish cakes, and crisp, with frequent turning, about 1 minute, taking care not to burn. Remove to a plate to cool. Cut into slices.
Noodles
Add the noodles to salted boiling water (about 3 qts) in a large sauce pan. Boil gently for 3 minutes, stirring occasionally. When just tender, drain in a colander, and cool with cold water. Drain well and mix in 2 T oil and 1 T soy sauce. Add 2 T oil to the wok, and heat to smoking. Add noodles, fry on one side a few minutes. When golden, turn. Continue until the batch of noodles is nicely browned and crisped. Set aside in a large bowl and cover to keep warm.
Vegetables in Sauce
Stir fry the bok choy, napa, onions, mushrooms, bamboo shoots, bean sprouts, and garlic until crispy tender. Add the seasonings and stock.
Finished Dish
Bring vegetables to a boil, fold in the noodles, and heat through. Serve in a large bowl, arranging the fish cake slices on top. Garnish with the green onions. Serves 6.

Easier Fresh Fruit Salad

Fresh Fruit Salad (photo by Laura)

Conceived and prepared February 13, 2011 by Laura. When making a fresh fruit salad, you can increase the variety of fruits by selecting from a megamart's salad bar. Rather than buy large containers of individual fruits, select a variety in appropriate quantities from ripe fresh fruit already prepared. Save money, save time, and eat well!

Pictured:

blackberries

blueberries

strawberries

pineapple

cantaloupe

watermelon

cara cara oranges

black cherries

Cut the fruit into smaller pieces as needed (the last two were prepared at home). Combine fruits in a serving bowl, adding 1 t of sugar for each cup of fruit mixture. Fold gently, and set aside for 1/2 hour for the syrup to form and the flavors to meld. Serve lightly chilled.

Breakfast Burrito with Crab

Conceived and prepared February 13, 2011 by Laura as part of our special Valentine's Day breakfast.

2 large flour tortillas
3 large eggs
1 small leek, white and light green parts, julienned
1 clove garlic, chopped
1 T extra virgin olive oil
1 T butter
1/4 c prepared salsa, medium
2 T grated Mexican cheese
4 oz canned or freshly-picked crab meat
2 T chopped cilantro

Lightly sauté the leeks and garlic in olive oil. When leeks are tender, lower heat, add crab meat, warm through, cover, and set aside. Melt butter in an omelet pan over medium heat, and add the well-beaten eggs. As they set, push the curds to the center of the pan and let the uncooked egg spread toward the sides of the pan. Repeat until the eggs are cooked but still soft and moist. Steam the tortillas in the microwave under a damp paper towel. Place a tortilla on a plate, adding half the eggs, the warm crab mixture, the cheese, salsa, and the cilantro, leaving room for the folds. To form a burrito, fold the bottom third up to close off the bottom, and then fold in half, and in half again, perpendicular to the bottom fold. Pair with a fresh fruit salad for a special brunch or light supper.

Rotisserie Chicken and Couscous

Rotisserie Chicken over Couscous
with Braised Cauliflower

Prepared Feb 10, 2011. May sound exotic but it’s QuickEats©. And cheap.

Parts (as needed) carved from a supermarket rotisserie chicken (Costco™ is good)
3 c prepared couscous (see below)
16 oz prepared chicken gravy or homemade

Add the warm couscous as prepared below to a 2-qt glass casserole. Spoon about 1/3 of can of gravy over the couscous. Arrange the roasted chicken pieces on the couscous. Spoon the remaining gravy on top. Cover and microwave at 30% power (1250 watt oven) for 15 to 20 minutes. Serves 4 to 6. Turnip greens make a tasty side.

Couscous:

1 c water
1 c chicken stock
2 T low-fat margarine, butter, or olive oil
1/2 t salt
1 c French couscous (Trader Joe's™ is good)

Bring the first four ingredients to a boil in a small sauce pan. Sift in the couscous with stirring. Return to a boil, cover, and turn off heat. After 10 minutes, stir. Cover and steam another 5 minutes. Serve or proceed.

Chicken Bake

First prepared April 9, 2006. Modified from a recipe on a box of commercial stuffing mix.

6 small boneless skinless chicken breasts, trimmed of fat and membranes
paprika

Sauce:

2 T oil
6 oz white mushrooms, sliced
3 T minced shallots
1/4 t garlic powder
1 can Cream of Mushroom soup (Campbell's™)
1 cup milk

In 12-inch skillet, heat oil and lightly saute shallots and mushrooms. Stir in garlic, milk, and the mushroom soup. Heat to a slow boil and simmer a few minutes.

Stuffing:

Box of Stove Top™ stuffing mix (chicken flavor)
1 cup water
1/4 c green onions, sliced
2 eggs, lightly beaten

Combine ingredients well with a fork. Let stand 5 minutes.

Final Preparation:

Place breasts inside a heavy-duty ziploc plastic bag and pound until about 1/4 inch thick. Spread one-sixth of stuffing in a layer and roll up using a sheet of plastic wrap as an aid. Tuck in ends and place seam side down in a 9 x 13-inch glass baking pan sprayed with oil. Spread sauce over chicken evenly. Dust with paprika. Bake 30 to 40 minutes at 400 deg F until cooked through. Serves six. Suggested sides: parsley-butter new potatoes and a bok choy stir-fry.

Ingredient: Mushroom Powder

A tablespoon or two of mushroom powder, added to hot liquid (soup, sauce, stew, stir fry) adds a complex, meaty flavor to a variety of savory foods.

1/2 c dried shiitake, broken into pieces

Dried shiitake mushrooms (black or forest mushrooms) are available in any Asian grocery and many occidental groceries. Break them into pieces and process into a fine powder in a clean coffee grinder. [Hint: Clean your grinder by processing a batch of unpopped corn.] Store tightly sealed in a dark place. Alternatively, mushroom powders can be purchased online.

Grilled and Braised Asian-Style Chicken Wings

Developed January 29, 2011. Developed from Merry Magid's fried and braised Chinese-style wings.

Grilled Chicken Wings — Ready for Braising

4 lb chicken wings, rinsed, trimmed of fat and excess skin; tip-tucked
1 T vegetable oil + 1 T dark sesame oil
1 t garlic powder
3 T soy sauce
3/4 c white wine
1 t sugar
about 2 c water
2 T dow see (fermented black beans), soaked and drained
1 T mushroom powder
1/2 t salt

Brine wings 1/2 hour in 1 qt cold water plus 1/4 c each kosher salt and sugar. Drain well, dry, and grill covered over a hot charcoal fire for about 20 minutes, rotating and turning every few minutes until nicely browned. Transfer the wings to a large dutch oven, and heat over medium heat on the stovetop. As it begins to sizzle, add the canola and sesame oils. When heated add soy sauce and garlic powder, and stir fry until it glazes the chicken.  Add the wine and reduce by half. Add water to half cover the wings, and the remaining ingredients, and mix well. Simmer covered for an hour, basting often. Remove the top, and simmer until sauce is almost syrupy and the wings are tender, about 40 minutes. 
Serve over steamed rice. Serves 4 to 6.

Soba Noodles

Soba Noodles with Kim Chee

Developed January 31, 2011 from an Internet antecedent.

1/2 cup sesame seeds
8 ounces soba noodles
2 T balsamic vinegar
1 T rice wine vinegar
1 t white sugar
2-1/2 T soy sauce
1 clove garlic, minced
1 t dark sesame oil
1/4 c green onions, finely diced
1/4 c cilantro, chopped coarsely

Toast the seeds in a small skillet over medium heat until they are a rich golden color, and set aside to cool on a plate. Meanwhile, bring 3 qts of salted water to a boil. Add the noodles, with stirring, return to a boil and cook for 5 minutes. Drain them, rinse well with cold water, and drain again. Mix together the vinegar, sugar, soy sauce, garlic, sesame oil and green onions in a 2 qt bowl. Add the noodles, and the toasted sesame seeds. Toss well. Let the dish sit for 30 minutes at room temperature before serving. Top with kim chee. Serves six.

Rigatoni alla Pastora (Shepherd style)

Not mine but too good not to record. Transcribed from Lidia Bastianich's PBS-TV broadcast January, 2011. Simple, fast, and delicious. The sausage brings most of the flavor. Fresh herbs pick up the rest.

1 lb sweet or hot Italian sausage, removed from casing, and crumbled
1/4 c extra-virgin olive oil [Lidia used 1/2 c]
1/2 t crushed red pepper (peperoncino) Omit with hot sausage
1 lb rigatoni
1/2 t kosher salt
2 c whole-milk ricotta
1/4 c grated Parmesan cheese
1/2 c loosely-packed fresh basil leaves torn into shreds (or 1/2 c parsley and cilantro, mixed)

Sauce: Heat a heavy large saucepan over medium-high, add the oil and then the peperoncino for a few seconds. Add the crumbled sausage, and cook well with occasional turning, for about 10 minutes until well-browned and crispy. Variation: Add 1/2 c sliced sweet red pepper and 1 c sliced mushrooms to the sausage as it is cooking.
Pasta: As the sausage is browning, bring a pot of salted water to a boil, and add the pasta. Cook until just tender, about 11 minutes. Stir about 1/2 c of the pasta water into the cooked sausage to form a sauce. Transfer pasta with a slotted spoon to the sauce and continue cooking. Stir in the ricotta and Parmesan, and toss well, adding more pasta water as needed. Heat through. Scatter the herbs on top, drizzle on a bit more oil, and heap into warm bowls.

Seafood Risotto

Devised and prepared January 27, 2011.The prep is long-winded but straight-forward. The result is well worth the effort.

6 oz cremini mushrooms, thickly sliced
1 leek, white part only, finely sliced
1/3 c shallots, finely sliced
1 T garlic, finely minced
6 oz asparagus, roll cut into half-inch pieces
1/2 c baby peas, defrosted
4 T EVOO
3/4 c dry white wine
4 c hot seafood stock (or chicken stock) plus 2 c hot water
1-1/2 c arborio rice
4 oz pkg salad shrimps
4 oz pkg  bay scallops
1 lb pkg mussels in sauce, defrosted
6 oz frozen seafood assortment (squid, octopus, mussels, shrimp)
1/4 c grated Parmesan cheese
1/4 c parsley, coarsely chopped
1/4 c cilantro, coarsely chopped
zest and juice of half a lemon
salt and pepper to taste
Brine: 1/4 c kosher salt, 1/4 c sugar dissolved in 1 qt cold water

Prepare brine and soak frozen shrimp, scallops, and seafood mix for 30 minutes, or until is thoroughly defrosted, stirring occasionally. Drain thawed seafood, and discard the brine. Heat the diluted stock almost to a boil, and off heat, stir in the drained seafood, and set aside. [This will lightly cook and tenderize the seafood.]
In a heavy 12-inch skillet over medium heat, saute the mushrooms in 1 T oil for a few minutes, add the leeks, shallots, and garlic, and a bit more oil, salt and pepper. After a few minutes, add the asparagus, and continue cooking. Stir in the peas, and cook a few minutes more until heated through. Remove vegetables to a plate, and set aside.
Wipe out the skillet, and add 2 T more oil. When hot, stir in the rice and cook over medium heat until translucent and lightly colored. Stir frequently and avoid burning. Add the wine and continue cooking until absorbed. Drain the seafood from the stock, and reheat the stock. Lower the heat, and add enough hot stock to cover the rice. When it's largely absorbed, ladle in more hot stock. Stir frequently, and continue slowly adding stock until most is absorbed. This takes about 20 minutes. Stir in the mussels and cooked seafood, and heat through gently. Stir in herbs, lemon, and the cheese. Correct seasoning. Serves six.

Pigeon Peas and Rice

Transcribed January 25, 2011 from this handwritten note kindly written down for me by Dixie Sawin's mother several years ago. Trinidad and Tobago origin.

3 c boiled rice
1 c canned pigeon peas (also called gandules)
1 c mixed vegetables (peas, carrots, corn, green beans)
1-1/2 c onions, tomatoes, celery, cilantro, green onions, bell peppers, coarsely chopped together
2 T ketchup
3 T soy sauce
1 t each: garlic powder, parsley flakes, and crushed red pepper
salt and black pepper to taste
1 to 2 T butter (optional)

Heat 2 T oil in a large pot. Add pigeon peas, onions, tomatoes, cilantro, green onions, bell peppers, and ketchup. Saute about 3 minutes. Add boiled rice and mixed vegetables, mixing well. Add garlic powder, parsley flakes, and crushed pepper. Stir and continue to cook another 5 minutes. Add soy sauce. Stir well, coating rice and vegetables. Season with salt, pepper, and butter.

Roasted Tomatoes

Prepared January 20, 2011. By slicing the tomatoes through their poles, they are kept intact and hold their juice.

8 small ripe tomatoes, cut through the poles
1 T olive oil
2 T grated Parmesan cheese
Kosher salt and freshly-ground pepper

Preheat toaster oven to 425 degrees F. Arrange tomato halves cut side up in an 8-inch roasting pan. Season well, sprinkle on the cheese, and drizzle on the oil. Roast 10 minutes, rotate pan 180 degrees (π radians), and continue for another 8 to 10 minutes, until tomatoes are nicely colored and bubbling. Serves 4. Makes a good side dish for onion-braised spare ribs or other rich entrée.

Nutty Fruity Pancake Stacks

A pair almost ready to flip

about 1-1/2 c buttermilk pancake batter
1/4 c fresh or frozen blueberries
1 oz slivered toasted pecans
3 oz almond butter, softened briefly in the microwave

berry sauce

Heat a griddle to about 325 degrees F. Water drops should bounce and sizzle. Oil lightly. For 2 servings, make 6 pancakes, the largest about 4 inches across, the others somewhat smaller. Add a few berries and nuts to each pancake as it bakes. When batter on top becomes dull, flip to finish. Remove to a plate until all the cakes have been prepared. On a serving plate, place a large cake. Spoon on a tablespoon or two of almond butter, place a smaller cake on top, add a second dollop almond butter. Finish with the smallest cake, and top with a big spoonful of black cherry (or other berry) sauce. Dust with powdered sugar if desired.

Braised Cabbage

Recorded January 3, 2007 (at long last). A Family Favorite for decades.

1 medium head of cabbage, quartered, cored, and cut into 1 inch pieces
1/3 c low-fat soft margarine
salt, pepper, paprika to taste

Put cabbage in a 12-inch skillet, cover half way with water and salt lightly. Cover and bring to a moderate boil. Boil 8 minutes and drain thoroughly. Return drained cabbage to medium heat, let excess water cook off, stir in margarine and seasonings. Braise uncovered slowly about 10 minutes until tender, turning occasionally. Good as a side dish to many dishes. Can be added to vegetable soups or used in vegetarian burritos or mixed with buttered egg noodles. Serves 6.

Toasted Pecans

Recorded January 17, 2011

1/2 c pecan halves
1 t vegetable oil
1/2 t sugar (in shaker)
pinch of salt

Spread the nuts in a small nonstick skillet in a single layer; add the oil. Heat over medium heat, shaking often, until aromatic and light tan in color, about 6 minutes. Sprinkle with sugar and salt, and heat with shaking until the nuts are glazed. Take care not to burn. Turn out on a plate and let cool thoroughly. Good for snacking as is, or sliver them and add to pancakes and waffles or sprinkle on fried fish or salads as a garnish. Adds crunch, flavor, and nourishment.

Ultimate French Toast

Developed January, 2011. By separating the eggs, the coating turns crispy, and the bread inside becomes custardy, rich, and somewhat sweet.

2 eggs, separated
4 thick slices of challah or good-quality sandwich white
3/4 c milk
1/2 t sugar
1/2 t vanilla extract
1 T butter, melted and cooled
1 T butter for grilling

In a flat soup bowl, beat the yolks until smooth. Slowly stir in the milk, sugar, and vanilla. Whisk smooth. In another soup bowl, whisk the whites until frothy. Stir in 1 T of the milk mixture. Whisk in the melted butter.
Prepare the bread by drying in a toaster oven at 275 degrees F. for 10 minutes. Heat a griddle or non-stick skillet to 350 degrees F. Add butter. One at a time, soak both sides of the bread in the milk mixture until almost saturated, drain, coat both sides with egg white, and place on griddle in sizzling butter. Repeat for the remaining slices. Grill for about 4 minutes, turn, and finish for 3 minutes more. Serve with warm maple syrup, cinnamon-sugar, or a fruit sauce. Serves 2 ~ 4.

Mussels in Tomato and Garlic

First prepared Jan 12, 2011. The frozen mussels in sauce were "buy one, get two". Had to try it.

3 oz bacon, coarsely chopped

2 1-pound packages mussels in tomato and garlic sauce, defrosted
2 cloves garlic, sliced
1/4 t crushed red pepper
3/4 c white wine
28 oz prepared marinara sauce

1 lb linguine, cooked al dente
reserved pasta water, as needed

extra virgin olive oil to finish

In a six-quart saucepan, fry the bacon until crisp over medium heat. Remove to paper towels to drain. Discard all but 1 T of the bacon fat, reheat the pan, and add the garlic. Heat until fragrant; add the wine, and reduce by half. Next, add defrosted mussels, the bacon, the pepper, and the sauce. Stir well, and cover. Steam about 5 minutes over medium heat. Add the drained pasta to the sauce, mix, and add pasta water as necessary to adjust thickness. Heat through a few minutes. Dress with additional olive oil. Serve with Parmesan cheese. Serves four to six.

Quick Pilaf

The key here is to lightly toast the rice. It develops a very pleasant aroma and subtle flavor. This is an adaptation of Daisy Martinez' method demonstrated on her PBS television show.

1 T vegetable oil
1-1/2 c long-grain rice
2-1/4 c 1:1 mixture of water and chicken (or vegetable) stock
1 t cumin
1 t paprika
3/4 t salt

Heat the stock mixture in microwave. Heat the oil in a sauce pan over medium heat, until hot and add the rice and salt. Stir frequently, coating each grain with oil. Cook with stirring until lightly colored and mildly fragrant with a toasty aroma, about 5 minutes. Stir in the seasonings and add the hot stock with stirring, cover, and lower the heat to a simmer. After 15 minutes, take off heat and let rest 5 minutes. Fluff gently before serving.

Mojarra Frita (Rainbow Trout)

Rainbow Trout with Wild Mushroom and Asparagus Rissotto

Prepared January 10, 2011. The coating is super crunchy, the flesh moist and sweet, and yet can easily be freed from the delicate skeleton.

2 to 3 farm-raised rainbow trout, about 12 ozs each
General Purpose Breader 
vegetable oil

Rinse fish well in cold water, scrape away any scales. Cut off head, fins, and most of tail. With a sharp knife, make 1/4 inch-deep cuts at 2 inch intervals into the thick part of the meat. Place in a one-gallon plastic bag containing the breader, and coat each fish thoroughly, including the cavity and cuts. Place bag of breaded fish in refrigerator for 1/2 hour to build up a thick layer of breader. Heat a 1/4 inch of oil in a 12-inch skillet over medium heat until hot but not smoking. Test the sizzle with a pinch of breader. Knock off excess breader and carefully lower each fish into the hot fat. Fry undisturbed for about 5 minutes while ladling hot fat over the upper side. Turn over, and cook another 4 minutes, ladling the fat as before. With a large spatula and tongs, transfer the fish to a plate. Garnish with lime wedges. Suggested sides: a mixed-grain pilaf or a risotto and cauliflower in cheese sauce.

Cinnamon-Sugar Topping

This yields a 1 to 8 mixture (about 11% by volume). Good for topping toast — French or otherwise, fruits — both raw and cooked, pancakes, et cetera.

1 T ground cinnamon
1/2 c granulated sugar

Mix well. Store in a covered shaker jar.

Apple and Persimmon Crisp

 

Developed December 30, 2010. These luscious fruits with their vivid color and jammy sweet flesh have a short season, in Autumn in Northern Hemisphere.

Filling

1 ripe Japanese persimmon (also called, Sharon fruit or fuyu), trimmed and thinly sliced
2 medium eating apples (Pink Lady, Braeburn, or similar), peeled, cored, thinly sliced
1 T all-purpose flour
1 T vegetable oil
3 T brown sugar
pinch of salt
pinch of freshly-ground pepper
1 to 2 T lemon juice, depending on sweetness of fruit
1/4 t ground cinnamon
1/8 t ground nutmeg
1/8 t ground clove

Topping

1/3 c all-purpose flour
1/4 c brown sugar
1/3 c rolled oats
3 T cold butter, cut into small dice
1/4 t ground cinnamon

Preheat oven to 350 ºF.  Mix the filling ingredients thoroughly, let stand 15 minutes, and spread in a six-inch glass baking dish. As shown in the photo above, the recipe when doubled will fill a nine-inch pie pan. Mix the dry ingredients for the topping. With your fingers or a pastry cutter, work in the butter until no lumps of butter are visible. Cover the fruit with topping and firm into place. Place on baking sheet to catch any spill over, and bake 35 to 40 minutes, until topping is browned and the fruit is bubbling. Let cool uncovered until just warm. Pair each serving with ice cream for an extra treat.

Quick Avgolemono Soup

Created April 1, 2007; revised December 28, 2010.

1-1/2 c cooked rice
3-1/2 c chicken stock
1 rib celery, diced
2 green onions, finely cross cut
1 T butter
3 eggs, at room temperature
juice of 1 lemon
1 t grated lemon zest
1 T minced parsley

Soften vegetables in butter in a deep pot over medium heat. To hasten cooking, microwave the diced celery for 60 seconds. Add stock and rice, and heat through. In a large bowl, beat eggs well and stir in lemon juice. Add hot broth to egg mixture in spoonfuls with stirring until quite hot. The egg mixture must be quite hot and dilute to prevent curdling. Stir hot egg mixture into soup. Add parsley and zest, and stir over medium heat until it thickens. Serves four.

Red Pears in Red Wine

First prepared December 22, 2010. Makes a refreshing starter at breakfast, or a healthy mid-day snack, or a light, natural dessert at supper.

1 large ripe red Bartlett pear
1/2 t sugar
1/8 t ground cinnamon
pinch salt
pinch freshly ground pepper
1 oz mellow red table wine

Mix the wine and seasonings together in a small bowl. Peel, core, and cut the pear into bite-size pieces, and add them to the bowl. Marinate for 30 to 60 minutes, stirring occasionally. Serves 2.

Beef Ravioli in Broth with Spinach

First prepared January 17, 2007. Modified from a Rachel Ray recipe on foodtv.com.

2 c (1 large) white onion, sliced thinly through the poles
2 t minced garlic
2 T vegetable oil
25 oz package of frozen beef ravioli, prepared according to package directions
1 qt beef broth

8 oz fresh spinach, rinsed

pinch of grated nutmeg

In a large sauce pan, heat the oil, add the onions and a pinch of salt, and sauté until lightly browned. Add the garlic, and when fragrant, add the broth and nutmeg and heat for a few minutes. Add the drained and cooled ravioli and reheat thoroughly. Stir in the spinach, and cook for two minutes until wilted and cooked through. Do not overcook. Serves 3 or 4 for dinner. 

Variation 1: Substitute cheese, spinach, or seafood ravioli and use chicken, vegetable, or seafood stock.

Variation 2: Substitute bok choy or other tender greens and adjust cooking time as appropriate.

A recent breakfast

A midweek breakfast for a retired man.

Oven Roast Potatoes III

 Oven Roast Potatoes as a side with French dip sandwich

First prepared February 22, 2008

2 medium russet potatoes, cut lengthwise into 6 or 8 wedges, skins on
2 T EVOO
1 t fresh rosemary, finely chopped
1 t paprika
salt and pepper to taste

Preheat oven and baking pan to 425 ºF. Put potatoes in a bowl and toss with oil and seasonings. Spread in a single layer in the hot roasting pan, and roast 20 minutes. With a spatula and tongs, turn each potato over and return to oven for another 10 minutes or until tender. Serves 3 to 4 as a side dish.
NOTE: Sweet potatoes make a lovely substitute and change of pace.

Eggs Bubba I

Recorded Nov 16, 2010

2 buttermilk biscuits (Pillsbury® Frozen, baked according to package)
2 oz rosemary ham
4 Perfectly Poached Eggs
4 oz sausage gravy (homemade or commercially prepared)

Cut the ham into strips, and warm through in a little butter and set aside. Split the biscuits on plates. Top each half with some ham. Place an egg on each, and spoon on generous dollops of sausage gravy. Serves two. In the variation known as Eggs Bubba II, a bed of grits replaces the biscuit. As starter, gussied up tomato juice matches well.

Tomato Juice, Gussied Up

Recorded November 18, 2010

8 oz chilled tomato juice
2 dashes Louisiana hot sauce
1/2 t A-1 sauce
1/2 t lemon juice
sprinkle of sea salt and freshly ground pepper

Add juice to a glass, stir in seasonings, and serve. Goes great with a zesty grilled cheese sandwich. Serves one. Add a jigger of vodka, ice cubes, and a celery stick garnish for a tasty Bloody Mary.

Cranberry-Orange Sauce

Recorded December 4, 2007.

12 oz fresh or frozen cranberries
juice, pulp, and zest of one orange
plus enough water to make one cup
1 c sugar

Combine ingredients in a heavy sauce pan and bring to a boil over high heat. Lower heat and cook with stirring for about 5 minutes. Berries will burst. Mash the berries as they cook with a potato masher until crushed and well mixed. Cover and let it sit undisturbed to cool and gel. Store in a tightly-covered container in the fridge. Keeps well.

Easy 'O-T-C' Dressing

Adaptation of marinade used for onion-tomato-cucumber salad. Recorded November 2, 2010.

apple cider vinegar
water
1 t Dijon mustard
1 t mayonnaise
2 t salt
1 t sugar
1 t ground black pepper
1 t dry parsley flakes
vegetable oil

Follow the markings on a Good Seasons™ salad dressing bottle with a tight-fitting cap. Add vinegar to the “V” mark, and water to the “W” mark. Add mustard and mayonnaise, and shake well. When dispersed, add the dry ingredients, shake until dispersed  and let stand 10 minutes. Add oil to the “O” mark. Shake vigorously for 1 to 2 minutes to combine oil and vinegar. Store covered at room temperature. Shake well before each use. Makes about 8 oz.
Variations: Use as a cole slaw dressing, or as a marinade for chicken breast or pork chops.

Avocado and Bacon Sandwich

Recorded February 5, 2007

1 English muffin
1 T mayonnaise
1/2 ripe Hass avocado
1/2 t lemon or lime juice
thinly sliced red onion
1 strip crisp bacon
ripe tomato slices

Toast bun. Spread mayonnaise on both interior surfaces. Place avocado in a small bowl, squeeze on the juice, mash lightly with a fork to leave small chunks, and spread on lower half. Top with bacon pieces, tomato, and onion.

The Creamsicle (An alcoholic mixed drink)

Recorded October 10, 2005. Perfect light cocktail, bothin the summer and during the fall holidays. About 10% ABV (alcohol by volume) as mixed.

1 jigger orange liqueur
1 jigger light cream or half&half
2 jiggers orange juice

Combine and stir in a 12-ounce whiskey sour glass, filled with ice.

Freshly Pickled Onion and Cucumber Salad

First prepared December 2, 2003. A Family Favorite and SIGNATURE DISH. Especially good with rich foods, such as grilled hamburgers, pork chops, or fried fish.

1 medium cucumber (choose a firm one with little or no yellow in skin)
1 large sweet onion (Vidalia or similar)
1/4 c + 1 T apple cider vinegar
1/2 T salt
1/2 T sugar

Peel and thinly slice (1/8 inch) the cucumber. Mix the vinegar, sugar, and salt in 1-quart bowl, and add the cucumber slices. Peel the onion and thinly slice it parallel to the equator. A mandolin or V-slicer speeds this work. Bring 1-1/2 quarts (1.5 L) of lightly-salted water to a boil over high heat, add the onions, and cover. After it reboils for 30 seconds, drain into a collander and refresh with plenty of cold water. Drain well and add to the cucumbers and mix well. Chill before serving. Adjust seasoning if needed.

Poached Chicken

Transcribed and adapted 2-15-08 by Alan from a handwritten recipe by Merry Magid. Revised 2-16-08 to match Julia Child's original (Vol II, Mastering the Art of French Cooking)

1 small fryer, cut up, or 3 to 4 bone-in breasts, cut in half
3 T margarine or butter
4 large carrots, peeled and cut into large pieces diagonally
1 large onion, blossom cut
3 ribs celery, cut into large pieces diagonally
1 leek, sliced
2 c chicken broth
1 c white wine
1 t dry tarragon

Skin chicken parts, except wings, and remove all visible fat. Sweat vegetables in margarine in a heavy pot for 5 minutes. Add chicken, cover, and turn off heat for 5 minutes. Add broth, wine, and tarragon. Return to a simmer for 45 minutes, turning occasionally.
Serve over steamed rice in a bowl, with the vegetables and broth.

Sweet and Sour Red Cabbage

Our internet consensus recipe. Developed January, 2005. Great side for rich meat dishes such as oven-braised spare ribs.

1 medium head red cabbage, coarsely shredded

1 onion, thinly sliced

4 strips bacon, coarsely chopped

2 medium apples, peeled, cored, & sliced

1/3 c apple cider vinegar

1/3 c water (approx)

1/4 c brown sugar

1 t salt

1/2 t dry mustard

1 large bay leaf

2 t caraway seeds

Fry bacon until crisp. Add onion, cook until lightly browned. Stir in the other ingredients. Cover and cook about 1/2 hour on medium-low heat, until tender. Remove bay leaf before serving.

Simple Brine

1 qt cold water
1/4 c kosher salt
1/4 c sugar

Soak meat (up to 2 lbs of fish, shellfish, pork, or chicken) for 30 minutes (or up to 2 hours for thicker pieces) in the fridge. Drain and hold in a strainer under ice until ready to cook. For an example of use, see (Another) Seafood Stew.

Easy Steamed White Rice

Developed September, 2010 and prepared often. The method produces a product very similar to what is served in Chinese restaurants or that rice cookers produce.

1 c long-grain white rice
1-1/2 c water
1/2 t salt (optional)

Bring water and salt to a boil in a small saucepan. While water is heating, rinse rice in a mesh strainer until water runs almost clear; drain thoroughly. Stir in the rice, cover tightly, and lower the heat to a simmer. Cook for 16 minutes. Fluff with a fork, cover for 10 minutes to steam, and serve.

Eggs: Such a dandy food!

Onion-Braised Spare Ribs

First prepared December 12, 2005. Ribs in the Winter. The dish adapts the "gedaempteh" method used by my Jewish grandmother to slowly cook veal breast, a product similar to pork ribs but having the potential of being Kosher.

5 lb slab pork ribs, trimmed of fat and cut into 1- and 2-rib portions
3 c yellow onions, sliced
1/4 c ketchup
1/4 c cider vinegar
1/2 c water
granulated garlic 
ground cumin
ground cayenne or crushed red pepper
ground paprika 

Arrange ribs in a covered roasting pan. Mix and pour liquids over and dust on seasonings to taste. Top with sliced onions. Cover. Roast 30 min at 350 F. Turn over meat, reduce heat to 325 ºF and roast 60 minutes more covered, turning once. Remove cover, turn meat, and brown for 30 to 40 minutes. Replace pan liquid as it evaporates. Serve over steamed rice. Fried apples and turnip greens make nice sides. Serves 4 to 6.

(Almost) Instant Caramel-Maple Apple Topping

September 27, 2010
Bought a three-pack at Kroger. That’s a lot of candy apples, so now what?

1 nut-covered caramel candy apple
2 T water
1 t butter
1 T maple syrup

Remove stick! Quarter, core and thinly slice apple. Add apples and water to a small nonstick skillet and bring to a rapid simmer. Cover and cook until apples are tender but not soft, about 6 minutes. Remove cover, add butter and reduce over medium heat. Add maple syrup and heat through. 
Uses: topping for waffles, pancakes, ice cream, puddings.

Wok-Grilled Snow Crab

Developed during 2010 when crab was 3 bucks (USD) a pound locally. The problem with frozen cold-water crab is that it has been subjected to a roiling boil in sea water on the trawler and then frozen. This produces a product that needs to be prepared without further disruption of its texture and dilution of flavor. This stir-fry method uses gentle re-heating without water or steam. It yields a product that is flavorsome and satisfying. Serves 3. A SIGNATURE DISH.

about 3 lbs (about 1.5 kg) frozen snow crab clusters
canola oil
roasted sesame oil
soy sauce (Kikkoman™ is good)
granulated garlic
Old Bay® seasoning mix 

Thaw the crab completely in a colander over a container or sink. Keep it cold after thawing if necessary under a layer of wet newspaper, covered with ice. Prepare the crab by lightly striking the larger leg segments with the side of a heavy cleaver to crack the shell.
Heat a large wok over medium high heat (setting 6 to 7) and add a few tablespoons of oil. When smoking, cautiously pile on the crab segments with tongs, and cover. Handle the crab with tongs and a wok paddle during cooking. With a gentle inverting motion (to keep the clusters intact), turn the stack of crabs from time to time as they fry. Add oil if necessary. After five minutes or so, drizzle on a few teaspoons of roasted sesame oil, and stir to coat. Sprinkle on a few tablespoons of soy sauce, the garlic powder, and Old Bay to taste. Continue to stir fry until crab is thoroughly reheated and invested with a mahogany sheen.
Serve with crusty warm sourdough bread and provide a range of opening and picking tools. My favorite is a heavy kitchen shears with a serrated bite and sharp tips. A young fresh wine is perfect with the dish. The leftover crab meat is well worth picking to make Quick Corn and Crab Chowder for a tasty lunch.

Our first Internet recipe collection

Before beginning this food blog, I accumulated hundreds of my own and others recipes at ibiblio.org, a giant publishing server run by UNC-CH. 

At the time, Jonathan was the technical director of ibiblio, and he graciously allocated disk space and login in support of these posts. 

Subsequently, Jon left that post and in 2008, I lost my login privilege and the online collection stopped growing.

Here's the link:

http://www.ibiblio.org/papa/Recipes/?C=M;O=A

Butter Beans

Prepared September 2, 2010

1 lb fresh butter beans (baby limas), soaked, rinsed and picked over
1/4 lb smoked ham
2 T dry chopped onion
1 t salt
1/2 t freshly-ground black pepper
1/2 t sugar
dash or two of Louisiana hot sauce
2 c water

Bring to a boil all ingredients except for beans in a small sauce pan. Reduce heat and simmer 5 minutes to form a quick meat stock. Add the drained beans to the pot and continue to simmer uncovered for about 2 hours, replacing water as needed, until beans are tender and creamy. Mash some of the beans with the back of a spoon to form a thick sauce.

Seafood Crepes

[Laura believes her creation is "Worthy of a special occasion…", and it was!]
The day before:
Make crepes, wrap in plastic wrap and store in the refrigerator.  Shell, steam and chop the shrimp, lobster, scallops and crab, store in refrigerator.  Reduce water used for steaming until you have approximately 1/2 cup and refrigerate.
For the Crepes:

1-1/4 cups of all-purpose flour
1 T sugar
2 c milk
1 large egg
1/3 c vegetable oil
5 T melted butter

Place flour and sugar in medium sized mixing bowl.  Slowly whisk in milk, eggs, vegetable oil and butter.  Let set in refrigerator for approximately 1 hour before cooking. Heat a nonstick pan or crepe pan over moderate heat. Brush the pan lightly with butter. Pour about 1/4 cup of crepe batter into the center of the hot pan -- tilt in all directions to cover bottom of pan.  After about 30 seconds, the bottom of the crepe should be lightly browned and ready to flip.  Shake the pan to release the crepe and flip to other side.  Cook crepe for approximately 15 to 20 seconds and turn out onto plate.  Repeat this process with the remainder of the crepe batter. Store cooled crepes in the refrigerator.
Filling the crepes:
Before starting the filling, heat oven to 250 F and turn off when it reaches temperature. Put chilled crepes on a cookie sheet and place in oven to warm through.
Filling:

4 T butter
2 medium shallots, minced
1 clove garlic, minced
2 c white wine
3 fresh bay leaves
1 c heavy cream
1/2 c chilled reserved steaming liquid
8 oz mushrooms, stems removed and caps sliced
8 oz lump crabmeat
1/2 lb raw shrimp, chopped
1/2 lb lobster tail, and scallops, chopped
2 T fresh chives, chopped
4 T fresh parsley, chopped
1 t paprika
salt and white pepper to taste

In a large pan, melt butter over a low temperature.  Add shallots and garlic and sauté until translucent.  Add chopped mushrooms and sauté until tender.  Mix flour and reduced chilled seafood broth and set aside.  Add two cups of white wine and bay leaves to pan and cook until reduced by half.  Remove from burner, remove bay leaves and whisk in liquid/flour mixture into the pan.  Return to medium heat burner and cook mixture until thickened.  Slowly add in heavy cream and warm.  Add seafood and warm.  When all ingredients are warmed through and just before serving, add chives, parsley, paprika, salt and pepper.
Place two crepes on a plate and spoon 3-4 tablespoons of filling into the center of each and folding the sides up to the top.  Top with a small amount of filling.  Serve with a garnish of parsley and piece of seasonal fruit.
Spinach salad with nuts, dried cranberries, red onion and oranges topped with raspberry dressing is a nice side.