SOFT BUNS FOR SLOPPY JOES OR HAMBURGERS

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Well, I’m at it again with yet another bread recipe. It all started with deciding to serve Sloppy Joes (recipe on this site) as one of the entrées for an upcoming classical pre-concert luncheon at our home. And as with all the dishes served before concerts at our home, the entrées and side dishes must not only be different each time, but they must also be easy to eat. No knives required. So, I decided on Sloppy Joes and Rotolo al Forno (recipe also on site). And usually for sloppy Joes, I just use homemade sandwich bread. But to make the Joes more authentic, I decided to serve the hamburger mixture on buns. (BTW, the way God intended Joes to be served.) But then, I wanted a really soft and tender bun, so it was easy to cut with a fork. And this is the recipe I found. But for the life of me, I can’t remember which site provided this terrific and very easy to prepare recipe. (If I don’t write things down right away, they are often gone forever. My bad!)

Anyway, these buns were so easy to build and so absolutely perfect for what I wanted. And tasty too.

So, the next time you decide to serve Sloppy Joes or hamburgers for dinner, may I recommend making your own buns. And I know, I would have bought buns too if I were still a working mom. But if you are retired or trying to save money, baking your own bread is really cost effective.

Well, that’s it for today. And it’s 1:15 pm and I still haven’t figured out what to cook for dinner. So, I better post this and then pay a visit to our freezer.

I sincerely hope that one of these days I will get my act together and make a meal plan for the coming week. Of course, I have been saying this for years, and at the ripe old age of 80, I doubt that I will be able to change my ways. But we haven’t starved yet, so maybe it’s not that important anyway. Frankly I have a lot more work to do on myself that has nothing to do with food. I am very much engaged in learning to forgive and remain civil with people who do not agree with me politically. I simply can’t understand the sh-t storm that is emanating to and from our country. Not only is our country suffering, but we have subjected other countries with the consequences of our exceedingly bad behavior. I can only offer my profuse apology.   

Peace and love to all.

¼ c. whole milk

1⅓ c. warm water

1 T. instant yeast

4 tsp. granulated sugar

2 lg. eggs, divided

2 tsp. kosher salt

4½ c. unbleached all-purpose flour, plus more as needed

¼ c. (½ stick) unsalted butter, room temp.

veggie oil, for greasing the bowl

1 T. water

Place the milk, warm water, yeast, sugar, 1 of the eggs, salt, flour, and butter in the bowl of your stand mixer and mix until everything comes together, and all the flour is incorporated into the dough. Start kneading the dough and add enough extra flour to form dough that is very sticky. Some of the dough will stick to the bottom of the bowl and the rest will pull away from the sides of the bowl like it is sheeting. Don’t be tempted to add too much flour. Then continue to knead the dough at a low speed for about 5 minutes.

Pour about a tablespoon of veggie oil on the side of the mixing bowl and use a stiff spatula and your hands to shape the dough into a greased ball. Cover the bowl with plastic wrap or a damp tea towel and place it in a warm place for about 45 minutes.

Punch it down and form the buns in one of two ways.

First method (my way). Using a #16 ice cream scoop that has been coated with cooking spray, squeeze off balls of dough and push them into the scoop. Too much dough, remove a bit. Too little dough, add a bit. Then, plop the dough balls at least 2 inches apart on a parchment paper or greased baking sheet. When you are finished forming all the dough, lift each dough ball and shape it with your hands by rolling the dough outward and under to form a smooth top. Place each bun back on the parchment paper, cover with greased plastic wrap, and let rise for 45 minutes before baking. This method produces about 19 rolls.

After 45 minutes, whisk the remaining egg and water together and brush the tops of the buns with the egg wash.

Bake in a pre-heated 425-degree oven for 11-12 minutes or until the tops are golden brown and the internal temperature reaches at least 205-degrees.

Remove from oven, and cool completely before storing the buns in an airtight container.  

Second method. Turn the dough out onto a clean counter or floured pastry cloth. Divide with a sharp knife or bench scraper into 18 equal pieces and shape each piece of dough into a tight ball.  

Place on a parchment paper lined or greased baking sheet about 2 inches apart, cover with greased plastic wrap, and let rise for 45 minutes before baking.

After 45 minutes, whisk the remaining egg and water together and brush the tops of the buns with the egg wash.

Bake in a pre-heated 425-degree oven for 11-12 minutes or until the tops are golden brown and the internal temperature reaches at least 205-degrees.

Remove from oven, and cool completely before storing the buns in an airtight container.

SIMPLE VEGETARIAN ARRABBIATA PASTA SAUCE

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As I approach old age (Oh, who am I kidding! The United Nations, for example, considers old age to be 60 years or older.), I am finding recipes for quick and easy dishes the answer to my rapidly diminishing “energizer bunny” capabilities. I find myself now firmly relegated to the “slow and steady wins the race” category. And frankly, that’s just fine with me. Slowing down is normal as one gets older. And must be accepted with dignity and the awareness that it happens to everyone. (And again, who am I kidding? I’m proceeding further into old age kicking and screaming all the way!) But, regardless of how my mind and my body are at odds, I keep going. My mind says, Patti, you can do anything you want. While my body responds with, I beg your pardon! And as you may assume correctly, my body is winning this formidable inconsistency between what my mind thinks, and my body feels.

So, as you too may have the battle of the ages going on in your body, you might appreciate this simple pasta sauce recipe. And speaking of which, this meat free pasta sauce is just delicious. In fact, Mr. C. commented that I can make this for dinner any old time I want. And if you are an anchovy lover, you might also want to try my recipe entitled Spaghetti Arrabbiata with Anchovies.

Well, now that I have bored you with the story of my life, I will leave to your own devices. Mr. C. has a gig this evening with Joan, one of our favorite singers, at the Rockfish Grill in Anacortes, and I plan to have a martini as I enjoy the music.

May you too have music in your life. It’s been said that music offers numerous benefits for physical and mental well-being, including stress reduction, mood enhancement, pain management, and improved cognitive function. Music can’t make you young again, but who in their right mind wants to be young again anyway? Especially during these tumultuous times. Frankly I’m glad I’m old! (Even if I am slowing down.)

And as far as the martini goes, well, as my good friend and fellow martini lover Verna-May Hurlbutt would say, “a good martini simply smooths out the road”. Cheers everyone.

And with all my heart I wish peace and love to all.               

2 T. extra virgin olive oil

¼ tsp. crushed red pepper flakes, or more to taste

½ c. finely diced onion

3 lg. cloves garlic, finely minced

1 (28-oz.) can whole or diced tomatoes, preferably Italian tomatoes

¼ tsp. granulated sugar

½ tsp. dried basil

½ tsp. kosher salt, or more to taste

freshly ground black pepper

1 T. unsalted butter

4-6 oz. pasta of choice, cooked al dente  

Parmigiano Reggiano, grated, opt.

Heat the olive oil in a large saucepan over medium heat. Add the crushed red pepper flakes and onion and sauté for 5 minutes or until the onion is softened, stirring occasionally. Add the garlic and sauté for 2 more minutes stirring occasionally. Add the tomatoes, sugar, basil, salt, and black pepper and stir to combine.

Cook the sauce uncovered at a low simmer, breaking up the tomatoes, for about 25-30 minutes, stirring occasionally, until the sauce has thickened and reached your desired consistency.

Add the butter and al dente pasta. If the sauce is too thick, stir in a bit of pasta water.

Taste and adjust seasoning.

Serve immediately. Pass grated Parmigiano-Reggiano.

ALMOND POPPY SEED MUFFINS    

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It all started with Mr. C.

On one of Mr. C’s recent trips to Costco, he came home with a 12-pack of almond poppy seed muffins. And right then and there I decided I had been remiss in not making almond poppy seed muffins a part of our everyday life!  And even though the cost for these amazing muffins was not high, I decided I should be making them from scratch at home. And even if it was not a cost saving decision, it was a chance for me to once again cut unnecessary and possibly unhealthy preservative chemicals and fake ingredients from our diet. So, I found this recipe on the brokenovenbaking.com site. And boy am I glad I did. Because I had forgotten how much I love the combination of almond flavoring and poppy seeds.   

Kayla’s recipe on her site came with an almond glaze. But I decided, since I would be freezing most of the muffins, a glaze was not a good idea. (Glazes tend to break down into sticky messes when frozen or even refrigerated. Plus, we didn’t really need any additional calories.) And sure enough, the muffins were just delicious without a topping of any kind. And as you might already know, I often add toppings to muffins. But with these babies, there was really no need at all for any type of embellishment.

So, if you too love muffins that are quick and easy to build, contain simple ingredients, and don’t even require a mixer, this is the recipe for you.

Well, that’s it for today. Mr. C. has a gig tonight at the Rockfish Grill in Anacortes. And you might find this interesting. The Rockfish Grill is celebrating 25 years of serving Anacortes and Skagit County. They pour 30 different styles of beer year-round from the Anacortes Brewery right next door. Which BTW, is the 8th oldest brewery in the great state of Washington! But what impresses me the most about this restaurant is that The Rockfish is one of the longest continuously running music venues in Western Washington. And Mr. C. is lucky enough to be a part of 5 of the musical groups that provide entertainment while diners enjoy not only the food, but the welcoming atmosphere provided by the owners Allen Rhoades and Rick Star and their staff at the “fish”. So, am I looking forward to this evening? You bet I am. I will be dining with friends and listening to one of the greatest upscale classic rock bands around – The Fat Fridays. Life is good!

May your life also be filled with good food, good friends, and good music. This trio may seem a bit simplistic, but I assure you, good music, good friends, and good food help keep me from sinking into despair over what is happening to our country.

Peace and love to all.         

2¼ c. unbleached all-purpose flour, fluffed 

¾ c. granulated sugar

½ tsp. kosher salt

1 T. baking powder

2 T. poppy seeds

1 c. real buttermilk, room temp.  

½ c. veggie or canola oil

2 lg. eggs, room temp.

¾ tsp. good quality almond extract

Place muffin liners* (I needed 15 muffin liners) in your standard size muffin tin or tins. Set aside.

In a large bowl, whisk the flour, sugar, salt, baking powder, and poppy seeds together.

In a medium bowl, whisk the buttermilk, oil, eggs, and almond extract together.

Fold the wet ingredients into the dry ingredients just until the flour streaks disappear.

Using a medium sized #20 (around 2¼-inches in diameter) ice cream scoop, plop balls of dough into the muffin liners.

Bake in a pre-heated 375-degree oven for about 15 minutes or until the internal temperature reaches 200-205 degrees.  

Remove from oven and allow the muffins to cool completely on a wire rack before eating or storing them in an airtight container.

*I use parchment muffin/cupcake liners. Using parchment liners rather than regular paper liners ensures that my muffins or cupcakes don’t stick to the liners. And OK, parchment paper isn’t as pretty and colorful as decorative paper liners. But you don’t lose any of the muffin or cupcake to a parchment liner the way you do with a paper liner. Pick your battles!  

CREAMY LEFTOVER TACO MEAT AND VEGGIE SOUP

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For all of you out there who are also definitely into your golden years, like team Carr, you probably can’t eat as much as you could when you were younger. And like us, when you were younger you were undoubtedly a lot more physically active, and those extra calories were required to keep your body fit. But boy, howdy how things change as you pack on a few more years. So, whenever I fix tacos or taco salad for dinner, I invariably have leftover taco meat. Then comes the conundrum. What the heck am I going to do with the leftover taco seasoned ground beef? Of course I could always freeze it. But I have mastered the skill of completely losing sight of what is in my freezer. (Another joyful aspect of aging, I might add.) And because I never think ahead enough to split that lovely 1 pound of lean ground beef into half pound packages when I get back from the store, I am stuck with the whole pound.

So recently, with leftover taco meat staring at me every time I opened the fridge, I decided to make soup. (Always my first thought when faced with leftovers I might add.)

So, then, why not a soup that starts with mirepoix. (Mirepoix being a French cooking technique that uses a combination of diced onion, carrot, and celery, (in a 2:1:1 ratio) as a flavor base for soups, sauces, stocks, and other dishes.) (Actually, I start at least 90% of the soups I make with a mirepoix.)

Then it was a bit of research to see how other cooks solved the problem of leftover taco meat, and this is what I came up with. And we very much enjoyed this warm savory soup with all the trimmings.

So, if you ever have leftover taco meat, be it beef, chicken, or pork, give this recipe a try. Easy to make and perfect for an early Spring meal complete with high wind and driving rain.

Well, that’s it for now. My Spring allergies are in full bloom, so all I really want to do is sit in my comfy chair, with my feet up, and read. And speaking of books, if you have never read the series featuring Maisey Dobbs written by Jacqueline Winspear, I suggest you do so at your earliest convenience. This is my second time through the series, and I am enjoying the stories just as much as the first time. For me reading is my way of staying sane. With all the crazy things happening right now to our country, if I didn’t have a way to tear my thoughts away from the news, I could easily become the Henny Penny of Camano Island. The sky is falling! The sky is falling! Instead of thinking critically and verifying information before jumping to conclusions or spreading panic based on incomplete information. Sometimes, for me, it just takes reading a book or fixing a meal to steer me away from fixating on all the hatred and lack of empathy currently on display. We all need a way to escape the drama. Not that we should bury our heads and ignore what’s happening but learn how to turn it off so that we can still enjoy all the things that are precious to us. Like our family, friends, all the new buds on the trees, daffodils coming up everywhere, good music, fine food, etc. etc.

So, on that happy note, peace and love to all.

1 tsp. extra virgin olive oil

1 c. diced white onion

½ c. finely diced carrot

½ c. finely diced celery

2 garlic cloves, finely minced

2½ c. beef broth

1 c. salsa

1 c. corn

1 can beans, drained and rinsed

tiny pinch powdered jalapeño, opt.

leftover taco meat (any amount)

taco seasoning, if needed

½ pkg. cream cheese, room temp.

Heat the olive oil in a medium sized covered pan. Add the onion, carrot, and celery and cook until the veggies are beginning to soften. Add the garlic and cook for 1 minute.

Add the beef broth, salsa, corn, beans, powdered jalapeño, and leftover taco meat. Bring to a boil, reduce heat, cover and cook for 30 minutes or until the veggies are tender.

Taste and add additional taco seasoning if required.

Cut the cream cheese into small pieces and add to the soup. Stir until it is completely dissolved. Taste again and adjust seasoning.

This soup is great served with grated sharp cheddar cheese, sour cream, sliced green onions, chunks of avocado, and tortilla chips.  

CHOCOLATE MOUSSE CAKE  

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DO NOT TRY THIS AT HOME! Just kidding. But in all seriousness, this incredibly delicious dessert is a pain in the patootie to make. It all started with me asking Mr. C. what he would like for his birthday cake, pie, whatever? He immediately responded that something with either chocolate mousse or ganache would be terrific. OK then, why not both mousse and ganache? Why not indeed! Well, I’ll tell you why not! Because what I found was this wonderful cake recipe on the sugarandsparrow.com site. And because I’m not as talented as Whitney, this cake’s creator, I was totally out of my element. But I persevered and with the help of my guardian angel and the use of words not fit to repeat in polite company, I was able to pull it off. But only by the skin of my teeth!

So, although at some point in the future I will undoubtedly make this cake again, probably for Mr. C., I will not be as intimidated as I was the first time around.  

So, if you too are of the adventuresome ilk, I suggest you make this cake. It is truly one of the best desserts I have ever had the pleasure of eating. And because it is extremely rich (yah think!), it is perfect for a large group. And a wonderful way to show someone how much you love them!

Well, that’s it for today. We spent the last 5 days with good friends at a local RV campground for a “beginning of season RV shake down”. I haven’t laughed so hard in months. We had just the best time. And it made me realize even more than usual the importance of having close friends and spending quality time with them. Especially now when our country is in such a precarious position. I still can’t believe what is happening to our democracy. How just a few greedy people have placed so many in jeopardy. So, surrounding myself with people who display empathy, kindness, respect for others, and a kindship based on love rather than hate, keeps me from falling into a state of despair.

May you too have people who uplift and ground you. These are rough times. We need each other.

And as always, peace and love to all.

For the Chocolate Cake:

1 c. unbleached all-purpose flour, fluffed

¾ c. granulated sugar

⅓ c. good unsweetened cocoa powder

1 tsp. baking soda

½ tsp. baking powder

¼ tsp. kosher salt

¼ tsp. espresso powder

¼ c. vegetable oil

1 lg. egg, room temp.

1 tsp. pure vanilla extract

½ c. full-fat buttermilk, room temp.

½ c. hot water

Prepare a 9-inch springform pan by spraying the sides (the collar) with cooking spray and fitting the bottom with a parchment paper circle. Line the bottom of the pan with aluminum foil to ensure there is no leakage of cake batter.

Whisk the flour, granulated sugar, cocoa powder, baking soda, baking powder, salt, and espresso powder together in a large mixing bowl.  Add the vegetable oil, egg, vanilla, and buttermilk and whisk until combined. Add the hot water in a slow stream, then whisk until smooth. The batter will be very thin.

Pour into your prepared springform pan.

Bake in a pre-heated 350-degree oven for 30-33 minutes or until a toothpick inserted into the middle comes out clean.

Remove from oven and cool completely before proceeding.

For the Chocolate Mousse:

2 c. semi-sweet chocolate chips

2⅓ c. heavy whipping cream, divided

2 T. powdered sugar

2 tsp. pure vanilla extract

1 tsp. espresso powder

Place the semi-sweet chocolate chips into a large glass or metal bowl and set aside.

Place 1 cup of heavy whipping cream into a small saucepan set over medium-low heat. Whisk frequently until the cream begins to simmer around the edges, then pour it over the chocolate chips and whisk until it becomes a smooth ganache.

Set aside until the ganache cools to room temperature, for about 25 minutes. Wait until it is room temperature to move on to the next step.

In the bowl of your stand mixer fitted with the whisk attachment, add the remaining 1⅓ c. of heavy whipping cream, powdered sugar, vanilla, and espresso powder. Mix at low speed until the ingredients are combined, then turn the mixer to high and beat until stiff peaks form, about 4 minutes.

Add the whipped cream mixture to the cooled ganache and fold gently with a rubber spatula until there are no streaks.

For the first assembly:   

Remove the collar from the springform pan. Using a serrated knife, level the top of the cake to create an even layer. Gently peel off the parchment paper on the bottom of the cake layer. Then clip the collar back on. The next step is very important.

Take a piece of parchment paper and cut it into the height and circumference of your springform pan. In fact, what you are making is a liner for your pan that will keep the cake and mousse from touching the side of the pan. And using scotch tape is just fine to hold the liner together. Who will know? This liner will help keep the mousse in place as it sets. Place the cake back in the pan. Add the chocolate mousse on top of the cake layer and smooth it down with an offset spatula until it reaches the edges of the liner and has an even surface. Refrigerate for 6 hours, or overnight.

For the Chocolate Ganache and garnish:

½ c. semi-sweet chocolate chips

½ c. heavy whipping cream

½ c. fresh raspberries

¼ c. roughly chopped chocolate covered espresso beans

When the chocolate mousse cake is set, place the semi-sweet chocolate chips into a medium glass or metal bowl and set aside.

Pour the heavy whipping cream into a small saucepan set over medium heat. Bring it to a simmer, whisking frequently, then pour it over the bowl of chocolate and whisk until uniform and smooth. Allow the chocolate ganache to cool to room temperature, for about 20 minutes.

During those 20 minutes, unclip the springform pan collar and remove it. Then, unwrap the parchment paper liner from the sides of the mousse cake. Move the mousse topped cake to a cake plate.

Pour the cooled chocolate ganache over the top of the cold chocolate mousse cake and spread it with an offset spatula until it runs over the edges.

Garnish with fresh raspberries and chopped chocolate covered espresso beans. Serve immediately or refrigerate until ready to serve.

CHILI WITH SAVORY HOMEMADE CHILI POWDER

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We love chili. Who doesn’t! But like every other dish I make, I like to change things up a bit. And having recently purchased a small bag (thank God) of Eye of the Goat heirloom dried beans, I decided to go all out and not only use my newly purchased expensive beans but also try a new chili recipe. So, I went to one of my favorite cooking sites (spendwithpennies.com) and found Holly’s recipe for The Best Chili.

I of course messed with the recipe a bit including the use of dried jalapeño powder* (which BTW I have become an ardent fan) rather than a fresh jalapeño. (I hardly ever have a fresh jalapeño on hand.) And as with many recipes that call for canned beans, I prefer to start with dried beans and go from there.

Well, if these dried beans were meant to soften at some point, they never did for me. And I cooked the soaked beans for at least 3 hours!

And of course, this was one of those nights when Mr. C. had a rehearsal and had to be out of the house by 6:00 pm. So, the chili was absolutely divine, except for the beans. Not only were they still, after hours of burbling on the stove, slightly crunchy, there was no flavor at all. So, I’d lay money on the fact that you could guess what happened to the rest of the bag. If not, let me tell you that those recalcitrant beans are now residing in our yard waste barrel. And a jolly good place for them too! Bad beans!

Anyway, while I was reading the chili recipe preface, I clicked on Holly’s recipe for homemade chili powder. So, while I was at it, I made that recipe (with a couple of modifications) too. And I WILL NEVER BUY CHILI POWDER AGAIN. After making the chili powder I did a taste test. Wet spoon, stick it in homemade chili powder, taste. Yummy savory flavor.  Wash spoon, stick in purchased chili powder, taste, and yikes! Water, give me water! Very bitter and hardly any flavor!

So, my dear chili loving friends, I suggest you too make your own chili powder. And if you want to change up your chili a bit, give this recipe a try. Just don’t go crazy and use unfamiliar dried beans. Or if you do, cook them separately, hours in advance. And always, absolutely always have a can or two of beans on hand for emergencies.

And please let me remind you that dried beans do not have the shelf life of a Twinkie! Dried beans will generally stay at best quality for about 2 to 3 years at normal room temperature. They will remain safe to cook after that but may take longer to cook and have less flavor. (If they ever get soft at all!)

Frankly, I think the darling little bag of heirloom beans I bought at a boutique specialty food store somewhere along the way on one of our trailer adventures must actually have been on the shelf longer than I have been retired. Which is a couple of decades now. There was no “best used by” date on the packaging, because after my undercooked dried bean disaster, I looked very carefully at the packaging.

Well, life sometimes offers surprises. But as cooks, we keep trying new ingredients, new recipes, and new ways of making food delicious and nutritious. Blessing on all of you who cook from scratch. Keep up the good work. (Just don’t trust dried beans any more than you would a certain unelected billionaire who is wreaking havoc on America.)

And as always, especially in these tumultuous times, stay strong and committed to empathy, diversity, and justice. Peace and love to all.   

1 c. dried beans of choice or 1-2 cans of chili, kidney, black beans, etc., rinsed

1 T. extra virgin olive oil

1 lb. lean ground beef

½ onion, diced

1 c. diced celery

1 green bell pepper, seeded and diced

2 cloves garlic, minced

5 T. Savory Homemade Chili Powder (more or less) (see recipe below) (or store bought if you must)

½ tsp. ground cumin

½ tsp. seasoned salt

freshly ground black pepper

tiny pinch powdered jalapeño*

1 bay leaf

1 (28 oz.) can diced, crushed, or whole tomatoes with juice (preferably Italian)

½ (28 oz.) can water

1 T. tomato paste

2 T. beef base (I use Better Than Bouillon Beef Base)

1 can beer (I used an IPA because that’s what we had on hand)

2 tsp. brown sugar 

Either soak the beans overnight in your refrigerator or place in a small saucepan, cover with water by 2 inches, bring to a boil, remove from heat, and let sit covered for about 2 hours.

Heat the olive oil in a large, covered Dutch oven or heavy pan. Brown the ground beef, then stir in the onion, celery, and green bell pepper. Cook until the onion starts to soften. Add the garlic and cook for 1 minute.

Add the chili powder, cumin, seasoned salt, black pepper, powdered jalapeño, and bay leaf and cook for another minute or so.

Add the canned tomatoes, tomato paste, water, beef base, beer, brown sugar, and drained and rinsed beans.

Bring to a boil, then reduce heat and simmer, covered, for 60-90 minutes or until the beans are tender. Then remove the lid and let the chili simmer until it has reached desired thickness. Taste and adjust seasoning.

Offer grated sharp cheddar cheese, chopped green onions, and sour cream at table.

*Jalapeño powder is the result of drying and grinding fresh jalapeño peppers into a fine consistency like other seasonings. The taste of jalapeño powder is naturally very similar to that of the whole jalapeño, but the fact that it has been dehydrated and ground leads to its flavor being much more concentrated. So, you need only a small amount of powder to achieve the same amount of heat and intensity of a fresh pepper.

Jalapeño powder and Savory Homemade Chili Powder

SAVORY HOMEMADE CHILI POWDER

¼ tsp. cayenne pepper, more or less

1 tsp. freshly ground black pepper

2 tsp. seasoned salt

2 tsp. smoked paprika 

4 tsp. dried oregano leaves (preferably Mexican oregano), broken down a bit

4 tsp. ground cumin

2 T. granulated garlic

2 T. granulated onion

½ c. sweet paprika

Combine all ingredients together in an airtight container.

Teaspoon for teaspoon, use in any of your favorite recipes calling for chili powder.

SAVORY HOMEMADE CHILI POWDER  

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Maybe it’s just my aging taste buds but purchased chili powder just tastes bitter to me these days. No real savory warm flavor, just a bitter aftertaste. I don’t know why this is, but I don’t like it!

So, I went online and found a recipe for homemade chili powder on the spendwithpennies.com site. (One of my favorites cooking sites BTW.) Of course I had to mess with Holly’s recipe a bit, but then I don’t just pick on her, I mess with almost every recipe I come across. (It’s one of my least redeeming qualities, if truth be told.) Anyway, I made this mixture and am using it in a new chili recipe that is, as I write, happily burbling away in my favorite Le Creuset Dutch oven. And the 2 or 3 (probably more like 20) taste tests so far that I have made of the chili liquid, assure me that the use of this homemade chili powder is a winner. So, if you like to make your own seasoning mixes, let me recommend this recipe for your culinary enjoyment. And if the chili turns out to be as yummy as I think it will prove, I will post the recipe in the near future.

Now, if you don’t live in upper western Washington, then you may want to stop reading any further because I am changing the subject of this post from spice seasoning to classical music. So, I will not be offended in the least if you go away and do something else. But if you are an avid music lover, please read on.

Yesterday afternoon, Mr. C. and I had the distinct pleasure of attending a truly amazing orchestral performance. Admittedly, Andy and I love classical music. The first classical concert I remember attending was when I was around 3 or 4 years old. Virgil Fox on the organ. Dad, mom, and me sitting right up front at a church somewhere in Seattle. (I was small enough to remember admiring the top of my new shoes because my legs were straight out in front of me on the church pew.) A very wonderful memory. So, for me, classical music was just part of my early life because both of my parents were accomplished musicians on both the piano and organ. And our radio was always tuned to a classical music station. That is, when we weren’t huddled around the radio listening to Fibber McGee and Molly, Amos ‘n’ Andy, The Great Gildersleeve, and my favorite The Shadow.

Andy’s parents weren’t musicians but loved listening to classical music. So, before he and his siblings even realized what they were hearing, classical music was making a lasting impression. And because of their love of music, Andy’s folks provided piano lessons for all three of their children. So, you can understand why we both have classical music firmly embedded in our hearts and souls.

For years, when we lived in Bellevue, we had season tickets to the Seattle Symphony. But living on Camano Island, coupled with getting older, has made it more difficult to drive to Seattle on a regular basis.

So, when we were attending a recent and fabulous Mardi gras party at the home of our good friends Kate and Barry on Whidbey Island, we met and talked with Charlie, a violist in Whidbey’s Saratoga Orchestra. He mentioned their upcoming performance, and we decided to attend the Sunday performance at Oak Harbor High School. $25 (senior discount) each.

And I must say, we were blown away by the musical selections, the fine directing, and the excellence of the players. We kind of looked at each other after the first piece with astonishment on both of our faces because of the quality of the musicianship. What? Why hadn’t we heard about this amazing group (Whidbey’s Saratoga Orchestra) until recently? Why weren’t there more people attending this spectacular performance? And other unmentionable exclamations that shouldn’t be aired in public!

So, right there and then I decided I would become this amazing group’s newest and most passionate solicitor for attendees at future concerts. Thus, this post!

So, if you love classical music, especially if you live in the area, you simply must do yourself the favor of attending an upcoming concert. You will surely be as amazed and pleased as we were.

And if you know nothing about classical music, then it is time you learned how classical music can enrich your life. For a great article on the subject go to –   www.classicfm.com/discover-music/benefits-listening-to-classical-music/

And please feel free to share this post with any of your friends and family that live in the upper western part of the Great State of Washington. Spread the word. This group is truly worth your time and the time of any music loving patron of the arts.

And as always, peace and love to all.          

¼ tsp. cayenne pepper, more or less

1 tsp. freshly ground black pepper

2 tsp. seasoned salt

2 tsp. smoked paprika 

4 tsp. dried oregano leaves (preferably Mexican oregano), smashed up a bit

4 tsp. ground cumin

2 T. granulated garlic

2 T. granulated onion

½ c. sweet paprika

Combine all ingredients together in an airtight container.

Teaspoon for teaspoon, use in any of your favorite recipes calling for chili powder.

HOT AND SOUR SOUP WITH PAN-FRIED TOFU

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(See picture under Hot and Sour Soup)

It all started with Pan-Fried Tofu. (See recipe and picture below.) And let me just state right from the beginning, I absolutely love tofu. And lest you know nothing of this ancient Asian unfermented soy product, allow me to set you wise!   

In general, tofu provides a substantial serving of protein with fewer calories than red meat sources. Unlike meat-based protein sources, tofu is cholesterol-free, low in saturated fat, and contains all the essential amino acids a body requires. Not only rich in protein, but tofu also contains calcium, manganese, copper, and selenium, though the precise amount of nutrients, vitamins, and minerals found in a given amount of tofu will vary by the brand and firmness you select. Tofu is also relatively low in calories compared to other protein sources. And while it’s higher in fat than some other foods, most of that fat is the heart-healthy polyunsaturated type.

According to the historytimelines.co web site, “Tofu is believed to have originated in China around 2000 BCE. Legend has it that tofu was discovered by a Chinese cook who accidentally curdled soy milk when adding nigari seaweed. This resulted in the creation of tofu, which quickly became a popular protein source in Chinese cuisine.

Tofu made its way to Japan in the 8th century, where it became a staple in Japanese cuisine. Buddhist monks played a significant role in popularizing tofu in Japan, as it was a valuable source of protein in their vegetarian diets. Tofu gained popularity in the Western world during the health food movement of the 1960s. As people became more health-conscious and interested in plant-based diets, tofu became a popular meat substitute. Today, tofu is widely available in supermarkets and is enjoyed by people all over the world.”

All of this just to introduce you to one of my favorite ways to enjoy tofu. And although I already have a recipe for Hot and Sour Soup on this site, I decided to modify my original recipe to include my new recipe for Pan-Fried Tofu. So, take your pick. Recipe 1 from January 28, 2013, or this one. Both are delicious. Especially if you like hot and sour soup. Duh! Which, as it happens, is one of my favorite Asian inspired soups.

So, I’m not going to bore you any more with my deepest and dearest thoughts regarding soup. I’m simply going to leave you to get on with your life.

But before I go, I must once again shout praises to one of my favorite authors – P. G. Wodehouse. He unfortunately can no longer hear me, or anyone else for that matter, but the shouts must still be sent.  

If it is your misfortune to never have read any of his books, you are in for a treat. One of my favorites, if you need a place to start, is entitled Leave it to Psmith.

If there is anything we need more than a light-hearted read right now, I can’t begin to think what that might be. Because it sure isn’t coming from newspapers or what is being posted on Facebook. (Including what I myself post!) So, take your mind off what is happening to our world right now, and dive into a book. And if you want silly, witty, and light-hearted, Mr. Wodehouse was the maestro. His was a distinctive writing style, that blended sparkling humor with a quintessentially British touch. His characters were so endearing you simply wanted to invite them to dinner.  

So, may each of you be like P.G. Be that person who makes those around you happier by every word you speak or write.

Peace and love to all.

5-6 dried shitake mushrooms

boiling water

½ block firm or extra-firm tofu

4-5 T. Tamari or soy sauce, divided

3 T. + 2 tsp. cornstarch, divided

pinch seasoned salt

freshly ground black pepper

1 T. extra virgin olive oil

5 c. chicken stock

2 T. dry sherry

6 green onions, chopped, divided

1 T. finely minced fresh ginger

1 T. toasted sesame oil, plus more to drizzle on soup just before serving

1 lean boneless pork chop or one boneless skinless chicken breast, cut into very small pieces

4 button mushrooms, cut into small pieces

1 sm. can bamboo shoots, drained and sliced

¼ to ⅓ c. white wine vinegar (start with ¼ cup)

1 egg, lightly beaten

In a small mixing bowl, cover dried shitake mushrooms with boiling water; set aside.

Wrap tofu in paper towels. Place a plate on top and weigh down with something heavy. (This will squeeze some of the excess moisture out of the tofu.) Set aside.

After a few minutes, cut drained tofu into ¾-inch cubes. In a small bowl, gently stir tofu and 2 tablespoons of the Tamari together. Set aside.

In another bowl, whisk 2 tablespoons of the cornstarch, seasoned salt, and black pepper together. Add tofu cubes to the bowl with cornstarch mixture and gently stir to coat. Tofu will be coated in a sticky wet mixture.

Heat olive oil in a large non-stick skillet. Add tofu to the pan in a single layer. Cook the first side until browned. Flip each cube with a spatula and pan-fry each side for a few more minutes or until browned all over. Remove pan from heat. Set aside.

Pour chicken stock into a medium sized soup pot. Add sherry, about 3/4th of the chopped green onion, ginger, and toasted sesame oil. Bring to a boil, reduce heat and simmer for 20 minutes.

During the time the broth is simmering, mix the cut-up pork or chicken and 2 teaspoons of cornstarch together. Set aside.

After the broth has simmered for 20 minutes, drain the shitake mushrooms, cut them into small pieces discarding any tough bits and the residual water, and add to the broth. Add the pork or chicken pieces, separating the pieces as you drop them into the soup. (The cornstarch will make the meat pieces stick together, so separating them is essential.)

Add sliced button mushrooms, bamboo shoots, and the remaining 2-3 tablespoons of Tamari or soy sauce. Start with the smaller amount of Tamari. Bring broth back to boil, reduce heat and simmer for an additional 3 minutes or until the meat is cooked.

Add fried tofu, a bit more ground black pepper, and vinegar. (Again, start with smaller amount of vinegar and add to taste.)

Add a small amount of water to the remaining 1 tablespoon corn starch and add to the soup. Simmer for about 2 minutes or until broth is slightly thickened.

Drizzle egg in hot soup but do not stir.

Just before serving, taste and adjust seasoning. Ladle into soup bowls. Garnish with the remaining green onion and a drizzle of sesame oil. Serve immediately.

PAN-FRIED TOFU

½ pkg. firm tofu, cut into ¾ -inch cubes

2 T. Tamari or soy sauce

2 T. cornstarch

pinch seasoned salt

freshly ground black pepper

1 T. extra virgin olive oil, or more if needed

1 green onion, finely chopped, garnish

1 tsp. sesame seeds, garnish

Wrap tofu in paper towels. Place a plate on top and weigh down with something heavy. (This will squeeze some of the excess moisture out of the tofu.) Set aside.

After a few minutes, cut drained tofu into ¾-inch cubes.

In a small bowl, gently stir tofu and Tamari together. Set aside.

In another bowl, whisk cornstarch, seasoned salt, and black pepper together. Add tofu cubes to the bowl with cornstarch mixture and gently stir to coat. Tofu will be coated in a sticky wet mixture.

Heat olive oil in a large non-stick skillet. Add tofu to the pan in a single layer. Cook the first side until browned. Flip each cube with a spatula and pan fry each side for a few more minutes or until browned all over. Add any of the remaining Tamari.

Garnish with green onion and sesame seeds. Serve immediately.   

STOVE TOP PORK TENDERLOIN IN A BRANDY PEPPERCORN SAUCE

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OK, this has to be one of the best and easiest pork tenderloin recipes I have ever prepared or eaten. And that is saying something! Because I love pork tenderloin and fix it quite often.

But as some of you already know, not only do I get bored easily, but I’m also getting older every day and quick and easy is becoming the rule rather than the exception. Which means, I am always on the lookout for recipes where there is no chopping required, calls for only one pan, and can be prepared in a short amount of time. Well, boy howdy, I found this recipe on the food.com site (Jan in Lanark) with a tiny bit of modification by (Patti on Camano Island), and it fits every one of my recipe criteria. And delicious, well that doesn’t even begin to describe this succulent pork slathered in sauce.

It all started with Mr. C. who invariably orders Peppercorn New York Steak when we dine at The Keg in Alderwood Mall. I wasn’t in the mood for steak, but we had two beautiful pork tenderloins in our freezer. So, why not peppercorn sauced pork tenderloin. Why not indeed? So, then the hunt for the perfect recipe ensued.

So, if you too love pork tenderloin, want fabulous but not fussy, this is the recipe for you. I served the pork last evening with Italian Marinated Fresh Veggie Salad (recipe on site) which I had thrown together the day before, and a roasted sweet potato.

Speaking of sweet potatoes, generally, red-skinned sweet potatoes, like Garnet varieties, tend to have a richer, more complex flavor compared to lighter colored sweet potatoes. So, for more bang for your buck, look for sweet potatoes with dark skins.

OK, that’s about it for today. I need to get back to the second book (Design for Murder) in a new to me mystery series written by Carolyn G. Hart. The first book in the series (Death on Demand) had been such a romp, that I immediately ordered more.

I am so glad I learned to read. Because books have always been my solace. And now, with what is happening to our country, I need books more than ever. May you too find solace in what brings you the most joy.

Peace and love to all.

1 pork tenderloin, silver skin and fat removed

1½ tsp. coarsely ground black pepper, or more to taste

2 T. unsalted butter

3 T. brandy

½ c. half & half, whole milk, heavy cream (whatever you happen to have on hand)

1 T. Dijon mustard

¼ tsp. kosher salt

1/8 tsp. granulated garlic

pinch dried thyme

pinch dried marjoram*

pinch dried rosemary (if you have fresh rosemary, add just a tiny pinch)

Press pepper all over the pork tenderloin.

Heat butter in a lidded frying pan that just fits the pork and brown over medium heat.

Reduce heat to low or if you are using a propane or natural gas stove, turn off heat before you add the brandy. Pour brandy over the pork. Please note: even if you turn off the natural gas or propane flames before adding the brandy, you might still get flames when you turn the heat back on. Just be prepared. And if it worries you, carefully slip the lid over the frying pan.

Over low heat, stir in the half & half, Dijon mustard, salt, granulated garlic, thyme, marjoram, and rosemary. 

Cover and cook for 5-10 minutes or until the internal temperature of the pork reaches about 142-degrees. Turn off the heat.

Remove pork to a cutting board, tent with aluminum foil, let rest for about 5 minutes, and cut into ½-inch slices. If you are feeling super fancy, you can cut the meat on the diagonal.

Just before serving, add the meat slices back to the sauce and heat just until warm.

Serve topped with more of the sauce.

If you are serving the meat and sauce over mashed potatoes or the like, you might want to double the sauce recipe. Just sayin’!

*I love Marjoram. And use it a lot. But it is not as well-known as oregano.  Marjoram and oregano are both herbs in the mint family that are closely related and often used interchangeably. However, marjoram is milder and sweeter than oregano. So, if you too love oregano, but it is more strongly flavored than you need for the dish you are preparing, give marjoram a try.

EASY OVERNIGHT FOCACCIA WITH ROSEMARY, KALAMATA OLIVES, AND GRANULATED GARLIC

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(Sorry for not having a picture. But if you want to see what focaccia looks like, you can bring up my other focaccia recipes. All focaccias actually look pretty much alike.)  

This must be the easiest homemade bread recipe ever invented. No stand mixer required, no killing your hands by kneading the dough for several minutes, plus no worry whether you added too much or too little flour to the mix. This recipe is practically fool proof. OK, you could mess it up if you left it in the oven too long, or didn’t use instant yeast, or forgot to add the salt. That kind of error. But if you follow the instructions to the letter, you simply can’t go wrong.

And this focaccia is just so amazingly tasty. And chewy. Perfect with Italian food or anytime a nice hunk of bread would be perfect with soup or stew. No butter or dipping sauce required. It is simply perfect as it is.

So, I’m going to make this post short and sweet today. I want you to have time to go into your kitchen, mix these marvelous ingredients together, put the whole mess in your fridge, and walk away until tomorrow.

So, until tomorrow, or whenever I have the strength to post again, may you stay happy, healthy, and well informed. And as a small aside: to any underinformed out there who mainly get their news from FOX, just perhaps it might be time to broaden your horizon. There is a whole lot of tragic “stuff” going on in Washington DC that might even affect you. Especially if you are a veteran, work for any kind of agency that was created for the betterment of all (both state and federal), care about state and national parks, have even the tiniest belief that science is not a hoax, are retired and depending on social security and Medicare or Medicaid to fund your old age, or have even the smallest consideration for those less fortunate than yourself. You need to open your mind to the reality of what is currently happening to our democracy. Read what the historian Heather Cox Richardson has to say. Listen to NPR (National Public Radio). Tune into PBS NewsHour and CNN. And after learning about what is really going on you feel things have gone too far, you might consider sending a message stating your dissatisfaction to your favorite Republican congressman or woman. They need to do the job they were hired to do. That being – to defend the Constitution and try to do the best they can FOR EVERY AMERICAN CITIZEN. THERE JOB IS NOT TO JUST SIT BY AND ALLOW ANY PRESIDENT AND HIS BILLIANAIR BUDDY OR BUDDIES DESTROY OUR BELOVED COUNTRY! And in doing so, destroy all the good we as Americans have done for other nations. Remember, we are just a small part of planet earth. We can’t just think about ourselves. So, please take a stand for democracy and the greater good of all mankind.

Peace and love to all. (Or at least, most of you!)

4½ c. bread flour, fluffed

2¼ tsp. kosher salt

2¼ tsp instant yeast

¾ tsp. granulated garlic

5 tsp. finely minced fresh rosemary

1¼ c. roughly chopped kalamata olives

2¼ c. lukewarm water

extra virgin olive oil

In a medium sized bowl, whisk the flour, salt, instant yeast, granulated garlic, rosemary, and chopped olives together. Add warm water. Using a rubber spatula, mix until the liquid is absorbed, and the ingredients form a sticky dough ball. Rub the surface of the dough with olive oil. (Use enough that the dough won’t dry out as it sits in the refrigerator.)

Cover the bowl with plastic wrap and place in the refrigerator for at least 12 hours or up to 24 hours.

Pour about 3 tablespoons of olive oil into a half-sheet (18×13-inch) rimmed baking pan. Remove the dough from fridge and using a stiff spatula, transfer the dough to the baking pan and form it into a rough ball. Roll the dough ball in the oil to coat it all over, again forming a rough ball.

Let the dough rest uncovered for 3 to 4 hours or until it looks about doubled in size.  

Set a rack in the middle of the oven and pre-heat the oven to 425-degrees. Press the dough as much as possible into an even thickness and into the corners of the pan. (The dough will slip back to the center but spread it out as best you can.)   

Bake for about 25 minutes, or until the underside is golden and crisp and the internal temperature of the bread reaches at least 200-degrees. 

Remove from oven and transfer the focaccia to a cooling rack. Let it cool before cutting into small squares. Serve warm or at room temperature.