ITALIAN ROAST PORK TENDERLOIN  

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I’ve said it before, but I’m going to say it again. Pork tenderloin is one of the best ways to get more bang for your buck. Compared with beef tenderloin, there is a huge price difference. Pork tenderloin is cheaper per pound than beef due to several factors related to production costs and animal husbandry. Pigs are raised faster, require less space, and convert feed to muscle more efficiently than cattle, leading to lower production costs. Additionally, the amount of usable meat is higher for pigs than for cattle, further contributing to lower per-pound costs. 

And bottom line – pork tenderloin is the filet mignon of pork. The average price per pound is about $6. The average cost of beef tenderloin is around $26 per pound, and the price can vary dramatically depending on the quality, where you buy it (grocery store vs. butcher shop), and whether you purchase a whole tenderloin or individual steaks. 

And pork tenderloin is just as versatile as beef tenderloin. And they are both more tender and succulent when they are not over cooked. There should be some pink in both a well-cooked slice of pork tenderloin as well as in a perfectly prepared piece of beef tenderloin.

As you can see from the picture above, I left the pork tenderloin in the oven too long. Kevin of keviniscooking.com directions stated to transfer skillet of pork to the oven and cook for 12 minutes, or until internal temperature is 145°F. I read it to mean, start checking after 12 minutes. Stupid me! I should have checked after 7-8 minutes, so that’s what I wrote in the instructions below.

But boy of boy was the pork tasty and the sauce fantastic. Very different than other sauces I have made in the past. So, I am thrilled to share Kevin’s recipe with you. You simply must give this recipe a try. Just DON’T BAKE THE TENDERLOIN TOO LONG!

Well, that’s it for today. Just made brownies for our upcoming JazzVox home concert. They are presently cooling so that I can cover them with both plastic wrap and aluminum foil so that they stay fresh (at room temperature) until I frost them Sunday morning with Raspberry Cream Cheese Frosting. And yes, brownies keep better for up to 5 days, when wrapped tightly and left at room temperature. (Your second cooking tip of the day.)

And as always, from our home to yours, peace and love.

And just for grins and giggles, check out the bonus pictures at the bottom of this post.   

1 pork tenderloin, silver skin removed and dried with a paper towel or 2

2 garlic cloves, finely minced

1 T. fresh rosemary

2 tsp. lemon zest

1 T. extra virgin olive oil, divided

½ tsp. kosher salt

freshly ground black pepper

¼ c. chicken broth

¼ c. balsamic vinegar

1 T. unsalted butter

1 T. drained capers

Pre-heat the oven to 450-degrees.

In a small bowl, combine the garlic, rosemary, lemon zest, half of the olive oil, salt, and pepper. Rub the mixture all over the tenderloin.

In a large skillet (preferably cast iron) with an oven proof handle, heat the remaining olive oil over medium heat. Add the tenderloin and fry until the meat is seared on all sides, about 8 minutes.

Transfer skillet of pork to the pre-heated oven and cook for 12 minutes, (start checking at 7-8 minutes) or until the internal temperature reaches 145-degrees.

Remove pork from pan, transfer to a cutting board and lightly tent with foil to keep it warm.

Set the skillet over medium heat and stir in the stock and vinegar, scraping up any cooked bits from bottom of pan. Bring mixture to a boil and cook until reduced by half. Turn the heat off and whisk in the butter until it melts. Stir in the capers and spoon over pork which has been cut into 1-inch slices.

I walked in our bedroom, and there he was. Miles. This picture should be captioned, “even though it’s May and the sun is shining, I’m still cold”. This is our boy who already has a reputation for sleeping in the craziest places. The following picture proves my point.

The sink in our guest bathroom. Really????

QUICK AND EASY CUCUMBER AND ONION SALAD

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In deference to the title of this recipe, I’m going to make this portion of the preface simple too. Make this old-fashioned salad next time you need a salad that can be whipped together in no time at all. And I know, the following paragraphs have absolutely nothing to do with salad, but we are living through strange times, and as your friend, I want to share with you other aspects of my life.    

So, first, sorry I haven’t written any book reviews for a while, but I have been re-reading Jacqueline Winspear’s series featuring Maisie Dobbs and enjoying them as much a second time, as I did the first time. I am on book 15 in the series entitled “To Die but Once”.

It’s war time in Europe, 1940, and many underage young men in England, as in other European countries being threatened by Nazi Germany, are being accepted into service to defend their country as they might. And in talking about the war and what it means to all involved, Maisie remembers what someone in her past had quoted regarding not only war but greed. “Where there’s muck, there’s brass. A simple line, an aphorism that seemed to suggest the selling of manure. But it had a meaning that went so much deeper, alluding to the fact that where you find filth – where you find dirt, where you find the detritus of life – you’ll also discover someone making a profit. Much money can be made from the dirtiest jobs. Muck and money go together.”

And it made me reflect on what is currently happening to our country at the hands of just a few rich individuals in Washington DC. That the elimination of certain government-run services such as the postal service and social security, and privatizing them, would surely put yet more money in the hands of the rich. And in doing so, it would undoubtedly lower the standard of living for so many of our citizens.

There is also another term or saying defining greed and the love of money that is being all to aptly demonstrated by our current administration. “Filthy lucre.” 

“Filthy lucre” refers to money, especially when it’s perceived as being obtained dishonestly or through immoral means. It carries a negative connotation, implying that the money is not earned fairly or is associated with questionable activities. The phrase “filthy lucre” in scripture, primarily found in the King James Version of the Bible, refers to dishonest or corrupt gain, often associated with false teaching or greed. It appears in 1 Timothy 3:3 and 3:8, and Titus 1:11. The term is used to warn against the dangers of prioritizing financial gain over genuine service and integrity. 

So, if you are one of those people who really doesn’t understand that what our current administration is only concerned about is acquiring more wealth and power, please step outside your comfort zone, and read what truly learned men and women are saying about the reality of our perilous situation.

But for those of you who get it and are often anxious about what’s happening, please know you are not alone. We are all in this together. We must stay strong. We must stay positive. And we must not give up.

Peace and love to all.         

½ c. plain Greek yogurt  

2 sm. garlic cloves, minced

½ tsp. dried dill weed

½ tsp. kosher salt, or more to taste

freshly ground black pepper

1 tsp. white vinegar (the old-fashioned kind)

¼ c. finely chopped onion

1 English cucumber

Combine yogurt, garlic, dill, salt, pepper, and vinegar in a small salad bowl. Add the onion and cucumber which has been partially peeled, cut in half lengthwise, seeded, then sliced into ¼-inch thick half-moons. Taste and adjust seasoning and serve cold.

GF BROWNIES

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OK, I do not have much experience with GF baking. Wheat flour, I got you covered. But the use of GF “flour”, I am but a novice. So, bear with me and I will tell you how this recipe came about.

While offering to bring cookies for a “celebration of life” for our dear friend Ken Wilson, I decided 6 kinds of cookies would be perfect. And one of the choices should be gluten free. So, my first GF attempt was a no-bake chocolate cookie. Good grief! I followed the recipe, which BTW had received mixed reviews on the site (should have been my first clue), was a disaster! Threw the whole mess away. OK, start again. So, how about a GF brownie. Everyone loves brownies. And the recipe I found that looked like it would be perfect, was on the meaningfuleats.com site. And except for the fact that I doubled the recipe (originally for a 9×9-inch pan) and I baked it in a 9×13-inch pan, everything went well until it came time to take the pan out of the oven. The original recipe for the 9×9-inch pan calls for baking the brownies for 30-35 minutes until set and a toothpick inserted into the center of the brownies comes out clean. Well, after 49 minutes in my 9×13-inch pan (which the author stated would be fine for a double batch), there was still a bit of batter that clung to the toothpick. So, I decided to pull the pan out because I feared the bottom and sides would be burned to a crisp if kept in the oven any longer. At that point, I decided that when the whole bloody pan cooled, I would throw yet another GF attempt away. Then off to bed I went at about 10:30 pm and finally drifted off probably around midnight.

Jump forward to 4:45 am the next morning. (The morning of the event.) I couldn’t get back to sleep after a night call worrying about where I could buy GF cookies the next morning or should I try again, right there and then, with another recipe. So, I gave up trying to get back to sleep, threw on my bathrobe, and proceeded out to the kitchen. But before going any further, just for grins and giggles, why not cut into the brownies. And to my delight, the brownies cut into beautiful small squares, moist, but fully set. And of course, I had to taste one. OMG – delicious, and the texture was perfect. Disaster avoided. And if lucky, when I crawled back in bed, I just might be able to get in a few more winks. Which I did!

So, if you too want to serve a GF cookie that everyone will love, this is the recipe for you. I was astounded. Every person who tasted one of the brownies came back for more. And even more amazing, no one seemed to be in the least bit concerned that these brownies were GF. They just assumed they would be good. Which made me realize that those of you who are offering GF recipes, like Erin, are really doing a huge favor for everyone. Because even if many of us don’t have a problem with gluten, we still occasionally want to accommodate those who do. So, thank you so much for all your time and effort.

Well, that’s it for today. Mr. C. is spending his afternoons this week, conducting the rhythm sectionals at the 2025 Northwest Big Band Camp across the bay from us at Warm Beach Camp and Conference Center. He has truly enjoyed helping with this camp in previous years. So, he is thrilled to be doing it again this year.

I, on the other hand, am finalizing the menu for our next JazzVox home concert. Always a challenge, but one I love.

May you too have things in your life that bring you joy.

Peace and love to all.

20 T. (2½ sticks) unsalted butter, cut into small pieces 

3 c. semi-sweet chocolate chips, divided (I use mini chocolate chips)

1 c. brown sugar

1½ c. granulated sugar

4 lg. eggs + 2 egg yolks

2 tsp. vanilla extract

1 tsp. espresso powder 

1¼ tsp. fine sea salt

2/3 c. unsweetened cocoa powder (I use Ghirardelli)

1½ c. gluten-free flour (I used Cup4Cup)   

First and foremost, get all your ingredients together (mise en place)* before you start preparing the brownie batter. Which means, place the butter and 1 cup of chocolate chips in a large microwaveable bowl. Measure the brown and granulated sugar and place them together in another bowl. Crack the eggs (4 whole eggs, 2 egg yolks) in another bowl. Have your vanilla and measuring spoon ready. Whisk the espresso powder, salt, cocoa powder, and GF flour together in yet another bowl. Measure out the remaining 2 cups of chocolate chips and set aside. And last but not least, grease a 9×13-inch or 10×16-inch baking dish (metal if possible) with cooking spray and set aside. Now you are ready to start the fun part of preparing the brownie batter.

Microwave the butter and 1 cup of chocolate chips slowly until the chocolate and butter are completely melted and well-combined.

Add the granulated sugar and brown sugar mixture to the butter mixture and whisk vigorously for 1 minute.

Stir in the eggs one at a time, whisking 20 seconds after each addition. Then quickly whisk in the vanilla extract.

Using a rubber spatula, mix in the flour mixture until fully combined. Stir in the chocolate chips.

Pour the batter into the prepared baking pan. Smooth or shake the batter into an even layer.

Bake in a pre-heated 350-degree oven for 30-45 minutes or until set and a toothpick inserted into the center of the brownies comes out clean or with just a bit of moist brownie dough stuck to the toothpick. And, of course, the brownies will be done quicker in a 9×13-inch pan than in a 10×16-inch pan. Thus, the wide spread of cooking time. So, check periodically after 25-30 minutes.

Remove from oven and cool completely before cutting.

*Mise en place, a French term meaning “putting in place” or “getting things ready”. It involves prepping and organizing all your ingredients (measuring, chopping, etc.) before the cooking or baking process begins. 

SIMPLE EGG DROP SOUP (take 3)  

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OK, I know, I already have 2 recipes for this simple to prepare soup on this site – Egg Drop Soup and Egg Drop Soup – 2. But both recipes included fresh ginger. And although I usually have fresh ginger on hand (emphasis on the “fresh”), mine was partially covered in blue fuzz. So, I thought maybe I just better donate this fuzzy rhizome to the yard waste Gods. (Always better to be safe rather than sorry!) So, using both of my existing recipes as the inspiration for this new version, I came up with a soup that was quick and easy to build, and very delicious. No ginger, less soy sauce, and both green onions and fresh chives. (My chives, growing in their very own half wine barrel on the west side of our house, were coming up faster than I could use them anyway. So, why not put them to good use. BTW, having an abundance of fresh chives is definitely a nice problem to have!) Anyway, like I said, the soup turned out to be a winner.

So, if you ever find yourself wanting to serve a delicious soup that takes no time at all to prepare, this is the recipe for you. And as a first course soup it would be absolutely perfect regardless of whatever dishes were yet to come.

Well, that’s it for today. Yesterday I finished making the dough for 5 kinds of cookies for an upcoming celebration of life for our dear friend Ken Wilson. And at this point, the dough is happily residing in the fridge waiting for me to bake it off in the next couple of days.

Being the kind of person who volunteers her services before remembering that her mind and body are no longer in sync (my mind still thinks I’m young, while my body cries out – the hell you are!), I am still a bit tired this morning. But for Ken, my cooking buddy, and all our friends who will be at the celebration, the time and effort to make homemade cookies were an act of love. Plus, making the dough ahead only makes sense.

I have found over the years that dough allowed a bit of time to chill out before being thrown in the oven, always results in a better cookie. (Chilling cookie dough before baking helps control spread, enhances flavor, and firms up the dough for easier handling. The cold temperature solidifies the fats, preventing rapid expansion and resulting in thicker, chewier cookies. Chilling also allows the flour to fully hydrate and the sugar to absorb moisture, contributing to a richer, more complex flavor.) And preparing all the different kinds of dough, one after another, means a lot less fetching and carrying and cleanup. For example, like yesterday when I was made the dough for 5 different cookies, I used the same measuring cups over and over for the dry ingredients. This saved me washing the same measuring cup 5 times. (Once is enough, thank you very much!)

So, tired as I still am, I am so glad I can still contribute. We need to gather and celebrate with each other. More than ever, we need to demonstrate humanity. Especially in the tumultuous times we are living through right now. Who would have imagined that our democracy could be in such a perilous position. How so many are being adversely affected by a few uncaring individuals. It simply hurts my heart. As I’m sure it does yours. But staying connected with others through positive experiences, even if it is a celebration of life, reminds us that life is precious, our time on earth if brief, and that we, as individuals, can make a difference. Stay strong.

And as always, peace and love to all.

4 c. (1 quart) chicken broth

1 tsp. soy sauce, or more to taste

1 tsp. toasted sesame oil

¼ tsp. white pepper  

¼ tsp. kosher salt, or more to taste

4 T. chopped green onions and/or fresh chives, divided

2 T. water

4 tsp. cornstarch  

4 lg. eggs, beaten

Combine chicken broth, soy sauce, sesame oil, white pepper, kosher salt, and 2 tablespoons of the chopped green onions (or chives) in a saucepan. Bring to a boil. Reduce heat and simmer uncovered for about 10 minutes.

Whisk water and cornstarch together in a small bowl until cornstarch is dissolved; pour into the simmering broth and let burble for a couple of minutes.

Slowly drizzle the beaten eggs into the broth. Let the eggs set for a few seconds, then stir gently to break up the egg into desired sized pieces. Taste and adjust seasoning.    

Serve hot, garnished with remaining green onions or fresh chives.

And yes, this recipe can be doubled or tripled with no adverse consequences.

CRISPY FRIED FISH WITH DILL PICKLE AND CAPER TARTAR SAUCE  

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Fried fish

Tartar sauce

OK, confession time. I love fried fish. But not without some kind of delicious tartar sauce or aioli to heavily smear on every single bite. Seriously, the coating on the fish can be perfect, but it’s the calorie laden, mayo based, salty, creamy, often lemony, savory sauce that I really crave. And yes, I know, how very plebian that makes me. (Hey, I never claimed to be a gourmet!) But for as long as I can remember, tartar sauce has rocked my world. And I always, always ask for additional sauce when I order fried fish. Always! And sometimes the sauce is marvelous. Sometimes, not so much.

Now, over the years I have made a lot of tartar sauce, because my dear husband is as much of a “tartar sauce addict” as I am. (We are not proud of our addiction, but never-the-less, it is a fact.)

So, when Mr. C. brought home a lovely piece of black cod a couple of days ago, I decided to try yet another recipe for tartar sauce. (Can you ever have too many recipes for tartar sauce? Of course not!) And while I was at it, how about another try at the perfect coating for fried fish. Anyway, I came up with both these recipes and they were very tasty and truly complemented each other. The fish was delicious, and the tartar sauce was fabulous.

So, I hope you enjoy both these recipes.

Well, that’s it for today. Mr. C. has a gig in Oak Harbor this evening, so we are making it “date night”. That means I am being taken to dinner first at Frasers Gourmet Hideaway, and then to the gig to enjoy great jazz performed by the Herding Kats. I tell you folks; it just doesn’t get much better than great food and great jazz all on the same evening! Now, if I could just find or formulate the perfect recipe that would ensure universal peace, happiness, and fulfillment, with no suffering, injustice, or discrimination against anyone, that would truly make my day! Yours too, I bet!

In the meantime, and as always, peace and love to all.      

DILL PICKLE AND CAPER TARTAR SAUCE

½ c. mayonnaise

3-4 T. finely chopped dill pickle

1 T. fresh lemon juice, or more to taste

1 T. capers, finely chopped

½ tsp. dried dill

½ tsp. Worcestershire sauce

½ tsp. Dijon mustard

pinch seasoned salt

freshly ground black pepper

Combine the mayonnaise, pickle, lemon juice, capers, dried dill, Worcestershire sauce, Dijon mustard, seasoned salt, and black pepper in a small bowl. Stir until well blended and creamy.

Taste and adjust ingredients to your liking. Best if made at least an hour ahead.

CRISPIE FRIED FISH

½ c. yellow cornmeal

¼ c. unbleached all-purpose flour 

1½ tsp. celery salt 

1½ tsp. granulated garlic

½ tsp. granulated onion

1 tsp. lemon pepper

1 tsp. dried parsley

1½ lb. fish fillets

½ c. buttermilk

veggie oil

Whisk the cornmeal, flour, celery salt, granulated garlic, granulated onion, lemon pepper, and parsley together in a flat pan. (I use a 9-inch cake pan.)

In another shallow pan, gently coat the cod fillets with buttermilk.

Pour some oil in a large frying pan. (The oil should generously cover the bottom of the pan.) When the oil is hot, take fillets out of the buttermilk and dredge them in the cornmeal mixture. Gently lower them into the pan.  

Fry the fish 2-4 minutes per side, or until golden brown. (Thin fillets will take a shorter time, while thicker fillets will need up to 4 minutes per side.) Fish is done when it reaches an internal temperature of 145 degrees, as recommended by the Food and Drug Administration (FDA). You can also tell if fish is cooked by its appearance and texture. The fish should be opaque, not translucent, and it should flake easily with a fork.   

Remove from pan and place the fried fillets on a paper towel lined baking sheet. Serve immediately with tartar sauce or aioli.

CHEEZY LEFTOVER RICE WITH GREEN CHILIES

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What to do with leftover rice? Well, have I got a solution for you! Make this simple cheesy (and I mean “cheesy” in a good way) oven baked casserole. It’s easy to prepare, and absolutely delicious.  

I based this recipe on my already posted recipe entitled Green Chilies and Rice Casserole. That recipe too is easy to throw together and truly yummy. But I didn’t care to use cream of mushroom soup last evening, and I was lacking even an ounce of Monterey Jack or Pepper Jack cheese. So, sharp cheddar and mozzarella were used in this new version of an old classic. Whichever recipe you decide to use, believe me when I say you are in for a treat. And one of the best ways I know of using leftover rice.

Well, that’s it for today. The sun is shining, Mr. C. is at our local golf course, and I am about to leave for my chair yoga class. Which incidentally, I have found to be really good for me. It helps me stay in tune with various parts of my body that tend to get kind of grumpy on occasion. (My mind still thinks I’m 23, while my body realizes 81 is in my near future.) Guess which part of my body wins EVERY TIME! Anyway, at least I can still drive to my class. For how much longer, is anyone’s guess!

May you too still be able to do the things that give you pleasure.

Peace and love to all.  

2 c. leftover cooked rice (I used steamed brown basmati rice)

¾ c. sour cream

¼ tsp. seasoned salt

freshly ground black pepper

1 sm. can green chilies (not rinsed)   

generous ½ c. grated sharp cheddar cheese, plus more to sprinkle on top

generous ½ c. grated mozzarella cheese, plus more to sprinkle on top

paprika

Mix the rice, sour cream, seasoned salt, pepper, green chilies, ½ cup cheddar cheese, and ½ cup mozzarella cheese together in a mixing bowl. Spread evenly in a greased 9×9-inch baking dish. Sprinkle with a bit more cheddar and mozzarella cheese, then lightly dust with paprika.

Bake in a pre-heated 375-degree oven for about 30 minutes or until heated through and the cheese is melted.

Serve hot out of the oven.  

EASY CHILI CON CARNE

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I don’t know why, but recently I have been craving chili. And although I have probably made chili at least 100 times over the years, I always like to mix things up a bit. And last evening was no exception. Except, last night, I wasn’t really in the mood to cook. (I know, it’s happening with greater frequency the older I get.) And considering my newfound laziness, I didn’t want to do much veggie chopping or open more than the 2 cans necessary for last evening’s recipe. (Canned tomatoes and canned beans.)

So, I came up with this bare bones’ recipe. And by golly, it was really delicious. And it had been so very easy to prepare. No fuss, no muss!  

So, in keeping with last evening’s cooking adventure, I’m going to keep this post short and sweet. If you love chili, but don’t have a lot of time or strength, this recipe might be great for you too. Full of flavor, nutritious, and cooks up in no time. Perfect for work nights. And believe me, I know what it’s like to work all day and come home to hungry kids and have no real desire to be creative. All you want is to get food on the table that you know everyone will enjoy, while still leaving room to do the dishes, start a load of laundry, supervise bath time, read stories to the kids, and make a batch of cookies for next evening’s PTA meeting!   

And although I usually make cornbread from scratch, I always have a box of Jiffy Corn Muffin Mix on hand. Inexpensive and delicious. And perfect when quick and easy is the order of the day.  

And as always, peace and love to all.

1 T. extra virgin olive oil

1 lb. lean ground beef

1 sm. yellow or white onion, diced

3 T. chili powder, or more to taste (I use my homemade chili powder. Recipe below.)

1 T. granulated garlic

2 tsp. ground cumin

2 tsp. granulated sugar

2 tsp. seasoned salt

freshly ground black pepper

1 bay leaf

1½ c. water

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

1 (28 oz.) can diced tomatoes (preferably Italian)

2 T. tomato paste

1 (16 oz.) can beans (your choice), drained and rinsed

Heat the olive oil in a large Dutch oven or lidded soup pot. Add the ground beef and cook until the meat is nicely browned. (Caramelized.) Add the onion. Cook for 5 minutes, stirring occasionally.

Add the chili powder, granulated garlic, cumin, sugar, seasoned salt, black pepper, and bay leaf. Stir until well combined.

Add the water, beef base, diced tomatoes (with their juice), tomato paste, and drained beans. Stir well.

Bring to a low boil. Then, reduce the heat, cover, and gently simmer for about 30 minutes, stirring occasionally.

Serve with chopped green onions, grated sharp cheddar cheese, and sour cream. And if you are feeling really ambitious, warm corn bread is the perfect accompaniment.

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.

ROTOLO AL FORNO (BREAD PART FROM SCRATCH)

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So, this is one of those recipes where you can either start with a loaf of frozen white bread dough, or you can build your own bread dough and save yourself a bit of money. (For using frozen bread dough and a picture of this fabulous sandwich, enter Rotolo al Forno in the search box, and go from there.) (If you want to make your own bread dough, follow the instructions below.)

When I first made this yummy baked sandwich, I was still working full time raising 4 children. And even though I usually baked bread when we were having company for dinner, I simply did not have the time to serve only homemade bread to my family. There are, after all, only so many hours in a day! Plus, we lived only a couple of miles away from a Great Harvest bread outlet. So, about every 6 weeks or so, the kids and I would pay a visit to that store and fill up a cart with various and sundry bread products.

Luckily, we had been offered an old, commercial sized freezer, from family friends. And as hard as I tried, I never once filled that behemoth to capacity. Not just with bread, but with homemade freezer jam, chicken and beef stock, applesauce, every kind of berry the kids and I could pick, etc. etc. I truly loved that old freezer. And even if it was decades old when it was given to us in the early 70s, it lasted until the mid-90s. Anyway, enough nostalgia about a big old appliance. And on to why you should make this baked sandwich whether you make your own bread dough or not.

There is just something enticing about a warm sandwich. Whether it’s grilled cheese, Grilled Tuna Melt, Reuben, French Dip, Hamburger Dip, pulled pork, etc. And this sandwich is no exception. And even if the rolled sandwich isn’t served warm, the delicious combination of meat and cheese wrapped in tender bread is still absolutely wonderful.

So, next time a sandwich would be the perfect pairing with a nice salad or a lovely bowl of soup, this is the recipe for you.

Well, that’s it for now. Mr. C. had a gig last night in Bellevue, a dance gig tonight in Anacortes, and tomorrow we are going to Pacific Northwest Ballet’s performance of Roméo et Juliette at McCaw Hall. Then up to The Old Edison, in Bow to hear The Atlantics. Two of the members, Cary and Mark, are band mates of Mr. Cs in other bands. But as popular as The Atlantics are, we have yet to hear them. So, from music written by Sergei Prokofiev to rhythm and blues, Motown, Top 40, rock from the 50s-80s, soulful jazz, and easy-listening genres performed by local artists, it should be a glorious day filled with music. And, if that isn’t a definition of a wonderful day, I don’t know what it would be.

May you too have days filled with what makes you happy, brings you joy, and causes you to laugh. We are on planet earth for such a short time. Make the most of it while you can. And always remember, laughter is, and always has been, the best medicine. And with laughter, there are no pesky sides effects like there are with many of the “medicines” we take to keep us healthy. And no insurance required, or cost involved!  

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

For the bread:

1 scant T. active dry yeast or instant yeast (or 1 pkg.)

1 tsp. granulated sugar

1 c. warm water

2 T. olive oil, plus more for greasing bowl

1 tsp. kosher salt

2½ – 3 c. bread flour

Combine yeast, sugar, and warm water in the bowl of your stand mixer; let proof for 5 minutes.

Then add the olive oil, salt, and 2 cups of the flour to the bowl. Using your dough hook, beat until ingredients are combined. Gradually add additional flour until dough begins to leave the sides of the bowl and pull together. Knead for about 5 minutes or until dough appears soft and smooth. 

Pour a small amount of olive oil over the dough, and using your fingers and a stiff spatula, form the dough into a ball, making sure the entire surface is covered with the oil.

To prepare the sandwich the same day, cover the bowl with plastic wrap and let rise until doubled in size. Punch down and roll out to approximately a 12×16-inch rectangle.

To prepare the dough, refrigerate overnight, and make the sandwich on day 2, cover the bowl with plastic wrap and place it in the refrigerator. When you are ready to use the bread, remove the dough from the refrigerator. Leave the dough in the mixing bowl, and let it come to room temperature (about an hour). Punch down and roll out to approximately a 12×16-inch rectangle.

For the filling:

Dijon mustard

¼ lb. thinly sliced deli salami

¼ lb. deli pastrami, thinly sliced

¼ lb. deli ham, thinly sliced

⅓ lb. thinly sliced Swiss cheese

⅓ lb. thinly sliced Provolone cheese

1 beaten egg yolk

Using a pastry brush, spread a very thin layer of Dijon mustard over the bread dough. Layer with meat and cheese and roll up like a jelly roll. Pinch the seam together and place, seam side down, on a parchment paper lined or lightly greased cookie sheet. Brush with egg yolk. Let it sit uncovered for 30 minutes.

Bake in a pre-heated 375-degree oven for 20-25 minutes or until the top is golden brown.

Remove from the oven and let sit for about 25 minutes before cutting into 1-inch slices. Serve warm or at room temperature.

QUICK AND EASY COLESLAW   

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Coleslaw is one of the easiest and least expensive salads to serve and is especially perfect when you are feeding a large crowd. And I know, you can either spell this humble salad with two words (Cole Slaw) or as one word – Coleslaw, which I happen to prefer. The word “coleslaw” is derived from the Dutch word “koolsla”, meaning “cabbage salad”. 

Now, if you have any familiarity with this blog, you already know that I have several coleslaw recipes already published. And as you have probably already gathered from the sheer number of posted recipes, I love coleslaw.

And since I tend to serve coleslaw regularly for our in-home pre-concert luncheons, I like to change the flavor up a bit, so our regular attendees don’t get bored. And every time I get at least one, if not several people telling me how much they like the salad. So, this is just one more coleslaw recipe with which you can tantalize your guests’ tastebuds.

And I know, not everyone is enamored with cabbage. I happen to live with one of those people who would be thrilled if three quarters of cruciferous veggies were found to be unhealthy for human consumption. But except for Brussel sprouts, I love them all. So, I keep serving coleslaw, not only because it’s inexpensive and easy to prepare, but also because it tastes good, is crunchy, and almost always tastes better after having spent a bit of quality time in the refrigerator. In other words, it’s best when made ahead.

So, just for grins and giggles, let’s talk a bit about menu preparation.

For me, planning the menu for a large gathering takes a lot of thought. Not all my guests will be seated at a table. So, that means, nothing served should require a knife. I mean really, who wants to cut steak on a plate resting on their lap? That is a disaster just waiting to happen! And then probably at least one of my guests will be vegetarian or gluten intolerant or allergic to nuts, etc. So, that too must be anticipated. And another important aspect of any menu I plan, is what I call “the crunch factor”. And I don’t care if it comes from the appetizer, the mains, or the salads. There simply must be at least one dish that offers another texture rather than soft. And that, ladies and gentlemen, is where coleslaw becomes my best friend.

So, if you too are looking for a new recipe for coleslaw, I recommend you give this traditional recipe a try.

Well, that’s it for today. This evening, we are going to a concert in Bellingham. The Jeff Hamilton trio is performing at The Firehouse Arts & Events Center. Influenced by greats like Gene Krupa and Buddy Rich, Jeff Hamilton’s illustrious career has seen him perform with jazz royalty, from Lionel Hampton and Woody Herman to Ella Fitzgerald, Count Basie, and Oscar Peterson. A founding member of the Clayton-Hamilton Jazz Orchestra and leader of his own acclaimed trio, Hamilton has graced hundreds of recordings and shared the stage with artists like Diana Krall, Ray Brown, and Paul McCartney. And tonight, this legendary jazz drummer is going to perform with us in the audience. I am well and truly psyched!

May you too find things that bring you excitement and fill your life with anticipation.

And as always, peace and love to all.

1 sm. green cabbage, finely sliced and chopped

1 lg. carrot, grated

1 c. mayonnaise

⅓ c. granulated sugar

2 T. apple cider vinegar

2 tsp. fresh lemon juice

1 tsp. kosher salt, or more to taste

½ tsp. celery salt, or more to taste   

freshly ground black pepper   

Place the cabbage and grated carrot in a large mixing bowl.  

In a small mixing bowl, whisk the mayonnaise, sugar, vinegar, lemon juice, kosher salt, celery salt, and pepper together.

Pour most of the dressing over the cabbage and carrots. Thoroughly mix to combine. Refrigerate until ready to serve along with the remaining dressing.

Cole slaw is always better after sitting for a day. Make sure to mix the slaw a few times as it sits in the fridge.

Just before serving add the remaining dressing and give the salad a good stir. Serve with a slotted spoon.  

LEMONY QUINOA SALAD

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OK, for those of you who have not had the distinct pleasure of eating quinoa (pronounced “keen-wah”), have I got a great new vegan, vegetarian, and gluten free, make ahead salad recipe for you. But before I go any further, perhaps you would like to know a bit about quinoa. (For those of you who already know all about this amazing seed, please feel free to skip the next paragraph.) But for those of you who were lucky enough to be born with inquiring minds, but have yet to discover this ancient food, allow me to provide you with a bit of information on the subject.

Quinoa originated in the Andean region of Ecuador, Bolivia, Columbia, and Peru where it was successfully domesticated about 5,000 years ago. According to the Huffington Post web site, quinoa is high in protein (its protein balance is similar to milk and has more protein than rice, millet, or wheat), is a good source of riboflavin (riboflavin helps reduce frequency of migraine attacks by improving the energy metabolism within the brain and muscle cells), is alkaline-forming (helps balance the bloods pH level), has only 172 calories per ¼ cup of dry quinoa, is gluten free, and is a complex carbohydrate that helps our bodies maintain a lower glycemic index.

So, when I was figuring out the menu for an upcoming home concert, I decided to serve 3 salads, 2 of which I wanted to be both vegetarian and vegan. (The third, Quick and Easy Cole Slaw (recipe soon to be published) would also be vegetarian, but because mayonnaise would be the main dressing ingredient, it would not be vegan.) So, I decided on a simple green salad with mustard-herb dressing. And then, why not a salad made with quinoa.

So, as I was researching other cooks’ recipes for quinoa salad, I decided to also look at my own recipes containing this healthy ingredient. And there, in living color was my warm side dish recipe for Lemony Quinoa with Fresh Herbs. After glancing at the ingredients, I thought this could easily be made vegetarian and served as a salad. (Sometimes I even impress myself.) (Mind you, not as often as it would please me to be able to brag about to one and all.) Anyway, I modified my existing recipe to fit my needs, and the recipe you see below is the result. And it was really delicious.  

So, if you too would like to serve a healthy salad to your family and friends, that can be made ahead, and almost everyone can eat, this is the recipe for you.

Well, that’s it for today. Both Mr. C. and I are in recovery mode. Last Sunday we hosted a luncheon and classical music concert for our friends who are themselves classical musicians, friends of the musicians performing on Sunday, or our friends who regularly listen to classical music. It was so amazing. Most people are used to hearing Mr. C. play straight up jazz, jazz infused rock and blues, jazz standards and soul, and traditional tango music. So, hearing him play classical music was a side of Mr. C’s talents they had yet to hear. For me, it was a dream come true. I am a classical music lover. So, to have people in our home who are also passionate about classical music was simply heaven.

May you too also continue to enjoy what makes you happy and brings you peace. It doesn’t matter if it’s travel, or watching football, or taking trips in your RV, or cooking a great meal for your family, or reading books, or hiking, or playing golf, etc. What matters is that you take the time to do something that feeds your soul. And it makes you happy.

We need all the help we can get during these difficult times. We are all on a roller coaster. If we don’t take good care of ourselves, we aren’t going to be able to help others endure the havoc a few very wealthy, irresponsible people are imposing on our country. It truly does take a village.

Peace and love to all.  

2 tsp. extra virgin olive oil  

1 c. dry quinoa, well rinsed (I used tricolored quinoa)

1⅓ c. vegetable broth  

pinch kosher salt

freshly ground black pepper

½ tsp. lemon zest

2 T. fresh lemon juice, plus more to taste

1 T. chopped fresh basil

⅓ c. loosely packed finely chopped Italian parsley

 In a medium saucepan, heat oil and add rinsed quinoa. Cook for about 4 minutes, stirring frequently, until the quinoa is lightly toasted.

Add broth, salt, and pepper.

Bring to a boil, reduce heat to low, cover, and cook for 15 minutes or until the broth is entirely absorbed. Stir periodically.

Remove from heat and fluff with a fork. Let the cooked quinoa sit until mostly cooled, then stir in the lemon zest and lemon juice.

When completely cooled stir in the chopped basil and parsley, fluff again with fork until well combined. Taste and adjust seasoning and add additional lemon juice if desired.

Cover and refrigerate. Remove from the fridge about 45 minutes before needed and fluff again just before serving.