Author Archives: Patti

ROMAINE SALAD DRESSED IN AN ASIAN FLAVORED VINAIGRETTE

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OK, this may be my favorite salad. At least, if not my favorite, a very close second or third. Because this salad is full of flavor and crunch. And although it does take a bit of time to prepare, the taste and crunch far outweigh any effort expended in its preparation.

I have been making a version of this dressing for over 50 years. I had the very good fortune to work at the International Branch of Seattle-First National Bank beginning in January of 1970. I started my banking career as a teller making $3.25 an hour. My salary increased over the next 32 years, but the intervening years after transferring out of International Branch were never as culinarily inspirational. The 10 years I spent in the International District working, shopping, and learning about different cuisines from my fellow workers was to say the least amazing. I learned so much from these incredible cooks. Of course, it didn’t hurt that we had a full kitchen at our disposal. And encouraged by our boss to use it. So, lunch hours were fascinating and often delectable. Because there was often someone building something delicious to share. And grocery stores such as Uwajimaya a trifling 2-minute unhurried walk away. Can you even begin to imagine such a wonderous thing in today’s world?

It was from one of my Chinese co-workers (Cindy) that I learned to make this wonderful salad dressing. She also provided me with the ancient Chinese recipe (wink wink) for “secret sauce”. (See recipe below.) Which BTW, was my “secret” to getting my kids (and now Mr. C.) to eat such disgusting veggies as steamed broccoli.

So, if you too enjoy a crunchy salad with a lovely tasting dressing, I would recommend you give this recipe a try. It can be served with just about any entrée. Last night I served this salad with honey garlic shrimp. The shrimp dish was OK, but not good enough to want to make this recipe again or heaven forbid, share the recipe with you! But as the old saying goes – “you win a few, you lose a few, but you never give up!” (My slight modification of the original saying should be the official motto of every person who has ever used a wooden spoon or cut an ingredient with a paring knife. In other words, anyone who has ever cooked anything besides scrambled eggs!)

May you too never stop trying new recipes and finding new and exciting ways to feed yourself and your family and friends. Life is short dear friends. So, live it large!

And as always, peace and love to all.

1 T. distilled white vinegar (none of that lovely white wine vinegar for this recipe)

¾ tsp. kosher salt

freshly ground black pepper (just a smidge)

¾ tsp. granulated sugar

3 T. vegetable oil

2 tsp. toasted sesame oil

1 tsp. fresh lemon juice

1 tsp. finely minced fresh ginger

1 lg. romaine heart, thinly sliced*

2 green onions, thinly sliced on the diagonal

2-3 T. toasted slivered almonds**

2 T. toasted sesame seeds**

Whisk or shake the vinegar, salt, pepper, sugar, vegetable oil, sesame oil, lemon juice, and ginger together in a small, covered container.   

Just before serving, place the sliced romaine*, green onions, toasted almonds, and toasted sesame seeds in a salad bowl. Pour on most of the dressing. Toss, then taste, and if needed pour in the rest of the dressing. (You want the veggies nicely coated but not swimming in the dressing.) (And as you well know, no two heads of romaine are the same size!)

Serve immediately.

*Start by removing any outer leaves or parts of leaves that may no longer be fresh. Then cut about 2-inches off the base. Cut the lettuce in half top to bottom. Place the lettuce halves cut side down on your cutting board. Starting where you originally cut off the base, cut strips whatever width you desire. For this salad, I cut the strips between a quarter and a third-inch wide. But a bit wider is perfect for Caesar Salad.

**I toast slivered almonds in a small fry pan over low heat moving them around the pan periodically. When I start to smell the almonds, I quickly take them off the warm burner and stir in the sesame seeds. Then I just leave them alone until they are cool.

SECRET SAUCE (old Chinese recipe)

1 part mayonnaise

1 part soy sauce

Whisk together and serve with any of your favorite veggies.       

        

SOFT PEANUT BUTTER CHIP COOKIES

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I guess I must be on a high calorie kick, because yesterday I published our dear friend Jim’s recipe for the most decadent and caloric way to serve spaghetti ever conceived. OK, undoubtedly not the most caloric and decadent recipe at one’s fingertips. But Perfectly Seasoned Spaghetti could certainly be a contender for that dubious honor. But boy oh boy is pasta tasty when prepared as directed in Jim’s recipe.   

Speaking of caloric, decadent, and easy to prepare, I came up with this recipe for a different take on peanut butter cookies. I wanted to include peanut butter cookies in the goodie packages that I send to my kids every Christmas. But not the usual peanut butter cookies. I wanted soft cookies which also included a bit of crunch. What I didn’t take into consideration was the fact that some soft cookies do not stay fresh as long as hard cookies. (Think shortbread and biscotti.) Soft cookies pack well, but when kept for several days some can start to harden a bit, which to me is not a desirable attribute in a cookie.  

Now I don’t want to scare you off making these cookies. Because these cookies are yummy when fresh. I just feel duty bound to tell you that if longevity in a cookie is what you are after, this is probably not the peanut butter cookie recipe for you. But if you want a really lovely peanut butter cookie to serve for afternoon tea or as a light dessert, these cookies would be perfect. Or if you have a family that can work their way through a batch of cookies in no time at all, by all means give this recipe a try. They really are delicious cookies.

Well, it’s semi-sunny outside. Mr. C. is happily reading his book. Miles is sleeping in the cat bed on Mr. C’s desk. His brother Max is sleeping at the foot of our bed, and I am finishing up this post. In other words, all’s right in our world.

Now if I could only come up with what to serve for dinner………

Peace and love to all.

1 c. (2 sticks) unsalted butter, room temperature  

1 c. granulated sugar  

1 c. brown sugar, packed  

2 lg. eggs

2 tsp. vanilla

3 c. unbleached all-purpose flour, fluffed 

1 tsp. baking soda  

½ tsp. baking powder  

1 tsp. kosher salt  

1 c. peanuts

1 (10-oz.) pkg. peanut butter chips   

Cream the butter and sugars together until soft. Add the eggs and vanilla; beat until fluffy.

In a separate bowl whisk the flour, baking soda, baking powder, and salt together. Add to the butter mixture and beat just until combined. Add the peanuts and peanut butter chips; mix well.

Using a #40 (1½ tablespoons – orchid colored end) ice cream scoop, plop cookies on a parchment paper lined baking sheet. (They can be close together at this point because they should spend several hours  in the fridge.*) When you bake them place them 2-inches apart.

Bake in a pre-heated 375-degree oven for approximately 13-15 minutes. Take them out when they are just barely starting to turn color and let sit on the baking pan for 2 minutes before removing to a cooling rack. Store in an airtight container.

Note: DO NOT OVERBAKE THESE COOKIES. They will not look done when you remove them from the oven. That is exactly how they should look!

And these cookies are best eaten within a couple of days. And believe me, that will not be a problem. The problem will be not devouring them within 24 hours!

* The colder and more solid the butter is, the less the cookie will spread. Plus, flour contains naturally occurring enzymes, which break down as the dough chills, leading to increased browning. The sugar in the dough absorbs the moisture from the flour, causing the cookie to brown and caramelize. Refrigerating the dough allows the flour to fully hydrate and also helps to make the cookie dough firmer.

PERFECTLY SEASONED SPAGHETTI (OR PASTA SHAPE OF CHOICE)

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So, this is not a low-fat, low calorie pasta recipe. This is an in-your-face, decadent, and indulgent way to appreciate one of the greatest culinary gifts ever presented to mankind. Pasta.

What you perhaps don’t know about me, is that I am a devoted fan of all things pasta. And although I mainly try to keep my recipes as low-fat and low-calorie as reasonable, this is not one of  them. This is the brain child of our dear friend Jim. Who BTW is a wonderful cook and could probably make the rusted bumper of a 1954 chevy taste good. Not kidding!

The other evening, Mr. C. and I had the opportunity to help out in Jim and Margo’s kitchen for an impromptu dinner where all 4 of us (Jim, Margo, Mr. C., and I) were assigned drink and food preparation tasks. (BTW, this was a fun way to get dinner on the table.)

Under Jim’s direction, I was put in charge of the pasta. And I must say, I was a bit aghast at the ingredient list. Wait! That’s a lot of butter and olive oil you’re telling me to throw in the al dente pasta. And 2 tablespoons of granulated garlic? Holy cow!

But being the good little minion that I am, I followed his instructions to a tee. And the result? Amazing pasta. Not only did I love the pasta with sauce on it, but I went back for seconds for just the pasta alone. It was just that delicious.

Now of course, it helped that the pasta used for this dish was made in Italy. Italian pasta typically has strict governmental quality and control standards. And it is made with 100% durum wheat (semolina flour), a hard grain. Hard grain contains much more fiber, more protein and also carotenoids (recognized by the fact that it is more yellow than other grains). Durum wheat also retains more starch during cooking which is essential for producing excellent al dente pasta. If the pasta releases starch too easily, it quickly becomes a sticky mess. So, pasta made in Italy is not only higher in protein, but it stands up better to submersion in boiling water.

So, whenever possible, bring home pasta made in Italy. And never, ever cook pasta more than al dente. According to Barilla, “Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals.” “Plus, al dente pasta just plain tastes better.” (That quote is attributed to Patti Carr!) And as written up in the health section of U.S. News, “Prepare your pasta like they do in the Mediterranean – al dente, which means neither too hard nor too soft. When cooked correctly, pasta will have a lower glycemic index than when it’s cooked to be soft or mushy. The average GI of al dente penne pasta is 50, which is even lower than the GI of oatmeal or many whole-grain breakfast cereals. A lower GI can help keep blood sugar levels stable so you will stay fuller longer.”

Well, I’ve said all I’m going to say about pasta and this recipe. If you can’t conclude for yourself that pasta prepared this way is a treat, then I won’t bother you any further with additional information.

And as always, thank you Jim and Margo for your friendship and love, and for all the wonderful food we have shared together throughout the many years we have known each other. May there be many more good times to come.

And as always, peace and love to all.

1 lb. spaghetti (preferably made in Italy with 100% durum wheat semolina – organic Garofalo brand from Costco is fabulous)

2 T. kosher or coarse sea salt

¼ c. (½ stick) unsalted butter

¼ c. extra virgin olive oil

1-2 T. granulated garlic (I used a scant 2 tablespoons last evening)

2 T. freeze dried chives

1 c. pasta cooking water, or more as needed (I used about a cup and a half)

freshly ground black pepper, if desired

Bring a pot of water to a boil. Not too much water. Add the salt and pasta. Cook the spaghetti at a low boil, stirring periodically with a pair of tongs, until almost to the al dente stage. (Err on the side of not enough cooking time rather than too much.)

Drain the pasta, keeping at least 2 cups of pasta water in reserve.

Add the drained spaghetti back to the pot. Turn the burner on low and stir in the butter, olive oil, granulated garlic, and dried chives. Cook until the butter is melted. Then add a cup of the pasta water and cook until most of the water is gone. Taste the pasta. It should now be at a perfect al dente. If you prefer a moister pasta, add more pasta cooking water, a couple of tablespoons at a time.  

Please note: No additional salt should be required because of the amount of salted water in which the pasta was cooked. If you are a black pepper fan, go ahead and add as much as you like.

This pasta can be served as a stand-alone side dish (passing grated Greek mizithra, pecorino-Romano, or Parmigiano-Reggiano at table), or with inclusions such as thinly sliced prosciutto or petite green peas, or as a base for any of your favorite pasta sauces.

Leftovers can be stored in either the refrigerator or for longer storage, your freezer. If your pasta has been frozen, bring to room temp. before re-heating.

To re-heat your cooked pasta, coat the bottom of a frypan with water. Add the pasta and periodically give it a stir. Leave on heat only until the pasta is hot. Serve any way you wish.     

SAVORY SPATCHCOCKED CORNISH GAME HEN

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OK, this way of baking a Cornish game hen could not be easier. And yes, I have 3 other recipes for game hens on this site. Which might lead you to the conclusion that we love game hens. And if that is the case, then you are absolutely correct. We categorically adore these tasty, tender little guys that are super easy to prepare. OK, Mr. C. isn’t concerned with the time it takes to get one of these little darlings on the table. But I am! Quick and easy to prepare dinners has become my new rallying cry when it comes to the use of my time. It doesn’t always work out that way, but then why should it when it doesn’t often work for politicians either? (Rallying cries that is! Not how to put food on the table in a timely manner!) But I digress!

Anyway, the other evening I served a game hen prepared this way, and we both thought it was mighty tasty.

I’m still amazed that in just 20 years, we have transitioned from each devouring our own game hen (and often wanting more) to not being able to finish even a half of one now. But then I used to laugh at older people who only talked about their ailments too. And guess what, I am now terribly interested in how my friends’ sleeping habits, pill consumption, and inability to drive at night have impacted their lives. But as the old saying goes “live and learn”. And as I have reasoned more instinctively as I’ve gotten older, I still have a lot to learn. And not judging people because of my lack of knowledge or experience is one of the areas that could still use improvement. But thankfully, I am aware enough to know that I need to change some of my attitudes in this regard. So, along with still trying to learn how to make a good pad Thai, the secret to a perfect green sauce for enchiladas, and how to get Mr. C. to love cruciferous vegetables, I am going to work on me. About darn time, wouldn’t you say!

Peace and love to all.

1 (24-oz.) Cornish game hen, spatchcocked (see how to spatchcock below) 

1 tsp. Italian seasoning

½ tsp. seasoned salt

freshly ground black pepper

¼ tsp. granulated garlic  

¼ tsp. granulated onion  

¼ tsp. paprika

tiny pinch savory

1 T. melted unsalted butter

Pre-heat the oven to 400-degrees. Line a baking sheet or pan with parchment paper.

Thoroughly dry the game hen using paper towels. Place breast side up on prepared pan to air dry while you make the seasoning mix.

Combine the Italian seasoning, salt, pepper, granulated garlic, granulated onion, paprika, and savory together in a small bowl.  

Rub the melted butter all over the Cornish hen. Sprinkle with the spice mix.

Bake in the pre-heated oven for 1 hour or until the game hen is golden brown and the internal temperature in the thigh reaches 160-degrees.

Remove from oven, tent with aluminum foil, and let sit for 10 minutes before serving.

To spatchcock a game hen: (or a chicken or turkey for that matter)

Dry the hen and place on a cutting board, breast side down. Using sharp kitchen shears, cut down each side of the backbone, starting from the neck end down to the tail. Remove the backbone, pull open the hen, flip it over, then press down on the breast to open it out flat.

My partners in crime as I wrote up this recipe the other evening. From left to right – Mr. C., Max and Miles. (My desk is just to the left of Miles.) Now I ask you, could a person ever ask for any finer writing companions? I think not too!

        

SAVORY OVEN BAKED PORK LOIN BACK RIBS

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Sometimes, there is just nothin’ will do except some BBQ’d ribs. But it is winter, and it is cold outside, and I really didn’t want Mr. C. to have to get the smoker going or fire up the barbeque. Even though both the smoker and the barbecue are under cover, it’s still not pleasant being outside.

So, I came up with this recipe and darn, the ribs were really delicious. The meat literally fell off the bones, and was juicy, tender, and ever so succulent. And this way to bake ribs had been super easy. No fuss, no muss, and just good eating.

So, if you too love ribs but aren’t excited about spending a lot of time in the making, give this recipe a try. The ribs are seriously yum.

Now if you do have time, I suggest you make your own BBQ sauce. Because, well, there is nothing on the market better than a really good homemade BBQ sauce. And because I am feeling charitable today, I’m going to provide you with my 2 favorite recipes. Please note, if you are trying to stay away from sugar, the second recipe BBQ Sauce with Monk Fruit Sweetener is sugar free.

Well, it’s kind of pretty outside right now. Lots of clouds, but the sun is setting so there is some pink in the sky too. Perhaps since it’s getting on to dinner time, I should think about making like a cook. I’m pretty sure Mr. C. would agree wholeheartedly. So, bye for now.

Peace and love to all.

1 (3 lb.) rack of pork loin back ribs* or spareribs

1 T. rib rub (see recipe below)

2 tsp. Montreal Steak Seasoning

1 tsp. granulated garlic

BBQ sauce

Place ribs meaty side up in a covered baking pan. (Or use aluminum foil.) (I use my Le Creuset Braiser.)

If the rack is too long for your pan, cut the rack in half. Evenly sprinkle the meat with the rib rub, Montreal Steak Seasoning, and granulated garlic.

Cover the pan and bake in a pre-heated 300-degree oven for 2 hours. After 2 hours, check to see if the meat is tender and falling off the bones. If not, bake for another half hour.

When the meat is tender, raise the temperature to 350-degrees, remove the lid or foil and baste with barbecue sauce and place in oven for 20 minutes.  

Remove from oven, cut the ribs between the bones, and serve with additional BBQ sauce.

*Pork loin back ribs are cut from the top part of the pig’s rib cage, just below the loin muscle. These ribs have meat both in between and on top of the rib bones, making them meatier than spareribs.

RIB RUB:

2 T. paprika

2 tsp. freshly ground black pepper

2 T. kosher salt

2 tsp. granulated garlic

1 tsp. cayenne

1 tsp. ancho chili powder (found in most upscale grocery stores in bulk)

2 tsp. dried oregano

2 tsp. dried thyme

Combine all ingredients in an airtight container. Store at room temperature.

BOURBON BBQ SAUCE

¼ c. unsalted butter

¼ c. minced onion

3 cloves garlic, minced

¼ c. brown sugar

2 tsp. whole grain mustard

1 c. ketchup

1/3 c. Worcestershire sauce

¼ c. fresh lemon juice

¼ tsp. hot sauce, or to taste

¼ tsp. cayenne

2 T. bourbon

Melt butter in a medium sized covered saucepan. Sauté onion until translucent; add garlic and cook until garlic releases its aroma, about 1 minute. Add remaining ingredients, bring to a boil, reduce heat, cover pan, and simmer gently for 30 to 60 minutes, stirring occasionally. Basically, cook the sauce until you reach desired thickness. (Sauce will thicken as it simmers. If the sauce is still too thin after 60 minutes, remove the lid. But be warned – simmer at a low temperature or you will have BBQ sauce all over you and your kitchen!) Serve sauce warm or at room temperature.

BBQ SAUCE WITH MONK FRUIT SWEETENER

2 T. extra virgin olive oil

½ c. finely chopped onion

3 garlic cloves, finely minced

1 (6 oz.) can tomato paste

¾ c. water

1 T. monk fruit sweetener (I use the “golden” variety)

1 T. apple cider vinegar, or more to taste 

3 T. Worcestershire Sauce

¼ tsp. hot sauce, or to taste (I use Frank’s RedHot)

1 tsp. smoked paprika

½ tsp. seasoned salt  

freshly ground black pepper

tiny pinch cayenne pepper

tiny pinch ground cloves

Heat the olive oil in a small, covered saucepan. Sauté the onion until translucent. Add the garlic and cook for 1 minute. Add the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Taste and adjust seasoning.

       

LIGHT AND FLUFFY CINNAMON ROLLS WITH RUM RAISIN CREAM CHEESE FROSTING  

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This recipe produced the best cinnamon rolls I have ever tasted. And when the title says light and fluffy, it means light and fluffy. A lot like the fabulous cinnamon rolls you can buy at Cinnabon at super exorbitant prices. And Cinnabon cinnamon rolls don’t come with rum raisin frosting either. They certainly should, but alas they do not!

The recipe for the bread dough I found on thewoksoflife.com site. (Great site BTW.) I changed the preparation instructions quite a bit, but then I’ve baked a lot of bread products in my time, so I do know a thing or two about dough containing yeast. However, the filling and the yummy frosting are all on me. You’re welcome.

Anyway, for us, Christmas morning would not be the same without cinnamon rolls. But this Christmas we were both ill, so I made these rolls for a New Year’s day breakfast treat. But I can tell you right now, I am not going to wait until next Christmas to serve these little darlings again. I’ve decided life is just too short to not eat cinnamon rolls more often. (And the older I get the shorter life becomes.) (Funny how that works.)

Well, that’s it for today. I have been having nothing but trouble with my site. And not because the site is the problem. It is the user who is so technically challenged that I’m sure it took every ounce of strength from the nice person who was assisting me with my system problems to keep from asking me if I still used a rotary phone? Or did my TV still have those little antenna things attached? Because seriously, that’s about when I stopped understanding anything mechanical. I am so ill equipped for today’s technical world, that I’m reasonably certain the engine in our Prius is smarter than I am. But my innate lack of mechanical aptitude doesn’t seem to stop me from plunging ahead. It just means that I will always need assistance from an expert for simple fixes that a normal person could handle instinctively. Oh well, I have other qualities. (I keep telling myself this so I won’t stop daring myself to take on new challenges and adventures.) You know, we are all different. And that’s what makes life so much fun.

So, keep on trying new things. And like I used to tell my kids, so what if you fail or find that whatever you tried didn’t really appeal. You had a new experience. And bottom line, we only live once. So, keep going for it.

And of course, peace and love to all.

And sorry for no picture. I planned to take one after the rolls were frosted, but somehow, that just never happened. But next time I make these lovely rolls, I’ll edit this post and add a picture. (If I remember to do so, that is!)

For the rolls:

2/3 c. heavy cream

1 c. whole milk

1 lg. egg

⅓ c. granulated sugar

½ c. cake flour, fluffed 

3½ c. bread flour, fluffed, plus more as needed 

1 T. active dry yeast

1½ tsp. kosher salt

veggie oil

¼ c. (½ stick) soft butter

¾ c. brown sugar, packed 

4 tsp. ground cinnamon

Mix the heavy cream, milk, and egg in the bowl of your stand mixer fitted with the dough hook attachment. Add the granulated sugar, cake flour, bread flour, active dry yeast, and salt. (There is no need to activate the yeast beforehand.)

Turn on the mixer to the lowest setting, and let it go for 10-15 minutes. If you’re in a humid climate and the dough is too sticky, add a little more flour, 1 tablespoon at a time until it comes together. (I needed 4 additional tablespoons of flour.) The dough should be sticking to the bottom of the bowl, but not the sides.  

Pour a bit of oil in the bowl, and using a stiff rubber spatula and your hands, roll the dough into a well-greased ball. Cover the bowl with plastic wrap and place in a warm spot for 1-2 hours, or until the dough has doubled in size. (Mine took 2 hours.)

In the meantime, butter a 10×16-inch baking dish or 2 9-inch square or round pans on all sides.  

After the dough has doubled in size, punch it down several times to get rid of any air bubbles.

Roll the dough out on a floured surface into a 12×24 inch rectangle. Using a small offset spatula or butter knife, spread the butter all over the dough. Next sprinkle on the brown sugar and cinnamon. Roll up tightly, beginning at one of the wide ends and cut it into 12 equal rounds.  

Arrange the rolls in the buttered baking pan(s). Cover and allow them to rise again for about 30-40 minutes.

Bake in a pre-heated 350-degree oven for 20-25 minutes or until the buns on the sides are a very light golden brown. Do not overbake. 

Remove from the oven and allow to cool completely before frosting. Serve warm!

Hint: I usually prepare these cinnamon rolls for the next morning, so I don’t frost them until after they have been gently heated in my microwave. Then I let everyone slather on as much frosting as they want.

RUM RAISIN CREAM CHEESE FROSTING

2 T. dark rum

½ c. golden raisins

½ c. (1 stick) unsalted butter, room temp.
4 oz. (½ pkg.) cream cheese, room temp.
2-3 tsp. milk
1 tsp. vanilla paste or extract
2½ c. powdered sugar, or more as needed

Bring the rum and raisins to a low simmer in a small saucepan. Remove from heat and allow to cool.

In a large bowl, cream the butter, cream cheese, milk, and vanilla. Gradually beat in the powdered sugar until the frosting reaches your desired consistency. Add the raisins and any remaining liquid. Add additional powdered sugar or milk as needed.   

ITALIAN HAMBURGER SOUP WITH VEGGIES AND PASTA

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The other evening, I was hungry for soup. (Actually, when do I not have a strong craving for soup would be a more accurate statement.) Anyway, I wanted soup for dinner. But I didn’t want a soup that would take a great deal of time to prepare or need to burble on the stove for hours. I wanted a quick, easy, yummy Italian flavored soup that contained pasta. Normally a veggie soup would contain chunks of potato. But I happen to be married to a guy who does not appreciate boiled potatoes. French fries, baked potatoes, and mashed potatoes are OK occasionally. But cut up potatoes in soup or chowder does not in any way, shape, or form appeal to this guy. But pasta? Absolutely!

For the soup, this time, I used extra wide egg noodles because I had just the right amount left in a big old bag that I really wanted to use up. I wanted it gone from my pantry. (One of my New Year’s projects is to clean out my pantry. This was a good beginning.) But next time I make this soup, I will be using a sturdier pasta.

And of course, because this was a beef vegetable soup, I began with a mirepoix (onion, carrot, and celery sautéed in oil). Then I added garlic and many of the other usual suspects you would find in any beef and veggie soup. A pretty simple preparation, but hearty and very tasty. You of course, could choose to add more veggies. But I found this to be the ideal balance of veggies, meat, and pasta.

I chose to serve the soup liberally sprinkled with pecorino-Romano cheese. We love this hard, salty Italian cheese made from sheep’s milk. It was the perfect complement to this brothy Italian soup, being an Italian cheese after all!

So, if you too would like to serve a soup that I feel everyone in your family would enjoy, this is probably the recipe for you. Simple, savory, and satisfying.

As always, peace and love to all.  

2 T. extra virgin olive oil 

¾ c. chopped onion

2 sm. carrots, thinly sliced

2 celery stalks, thinly sliced

3 garlic cloves, finely minced

1 lb. lean ground beef

1½ tsp. Italian seasoning

1 bay leaf

½ tsp. seasoned salt, or more to taste  

freshly ground black pepper   

4 c. beef broth

1 (15 oz.) container tomato sauce or diced tomatoes (Italian preferably)

1-2 T. tomato paste

1 tsp. Kitchen Bouquet, opt.   

1 c. dry pasta (I think Fusilli, Rotini, or penne are best)

grated pecorino-Romano cheese, opt. (for serving) (Parmesan in a pinch)

Heat olive oil in a large soup pot or Dutch oven. Add onion, carrots, and celery. Cook until the veggies are crisp tender. Add the garlic and cook until very fragrant, 1-2 minutes. Add the ground beef, Italian seasoning, bay leaf, seasoned salt, and pepper, breaking up the meat as it cooks.

When the meat is cooked, add the beef broth, tomato sauce, tomato paste, and Kitchen Bouquet. Bring soup to a boil, reduce heat, cover the pot, and allow to simmer for 30-40 minutes or until the carrot pieces are tender. Stir occasionally. Add more beef broth if you prefer a more brothy soup.  

Bring the soup to a boil and add the dry pasta. Cook until the pasta is al dente. Remove bay leaf, taste, and adjust seasoning. Serve piping hot. Pass the pecorino-Romano cheese.  

       

CREAMY LEMON PASTA WITH PROSCIUTTO AND PEAS

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Please note: I would have posted this recipe yesterday, but my site was still causing me some problems. And frankly, I’m too lazy to re-write this preface. But since I’m sure you would want to know, Mr. C. never made it home after his afternoon rehearsal in Seattle because of a 4-hour traffic delay in Everett. So, he went straight to rehearsal in Mt. Vernon, missing dinner of course, but enjoyed a big old bowl of avgolemono when he got home around 10:00 pm. And yes, the poor guy was totally pooped after his ordeal. But very glad to be home where he was greeted by Miles, Max, and his adoring wife. (Miles and Max are our cats.)

The older I get, the less time I want to spend in the kitchen. I know that sounds just plain wrong coming from someone who has always enjoyed cooking and sharing her recipes. But I’m not as young as I used to be. Well, none of us are, but you know what I mean. But, and here’s the real killer, I still love to eat and share great food with Mr. C. and others. And I still look forward to posting recipes. So, that leaves me trying new recipes that have fewer ingredients and take just a reasonable amount of time to prepare.

So, the other evening I had a package of prosciutto that really needed to be eaten and a couple of lemons that had seen better days. And over the years I have made plenty of quick and easy pasta recipes, because frankly, pasta of any kind is just about my favorite food. Well, that and any bread product you care to mention.

So, using what I had on hand, I formulated this recipe. And it made for one heck of a good entree. We both absolutely loved this pasta dish. And it was simple and fast to prepare. Yeah! I served the pasta with a simple green salad, which was the perfect accompaniment.

So, if you too love a tasty pasta dish, but do not want to spend a great deal of time in its preparation, this is the recipe for you. And it is a recipe that could easily be adapted. You could use small cubes of pancetta instead of prosciutto, regular onion in lieu of shallots, whole milk in place of heavy cream, and whatever style of pasta you prefer. The only thing I will haunt you about is if you use some kind of bottled lemon juice in place of the real thing. Unacceptable. On oh so many levels.

Well, it’s dismal outside today. But it’s warm and cozy inside our home. Our cat Miles is nestled into the kitty bed on Andy’s desk. His brother is napping on our bed. Mr. C. is down in Seattle taking a piano lesson, then rehearsing with our dear friend Vivianna for one of her upcoming recitals for her PhD in music. This evening Andy has a rehearsal in Mt. Vernon. He is one very busy guy. But I love that he is getting to play music as much as he does. And I go with him to as many of his gigs as I can. I just love being married to such a talented musician. And a fabulous person to boot!

So, with his very tight schedule in mind, I am going to make one of his favorite soups for dinner. Avgolemono. Which in case you don’t know is a Greek lemon rice soup. And you can bet your bottom dollar I will be using fresh lemon juice. Because Mr. C. deserves the best! As do each of you.

Peace and love to all.  

1 tsp. extra virgin olive oil

1 (3-oz.) pkg. prosciutto, chopped into small pieces

2 T. unsalted butter

3 T. finely chopped shallots

¾ c. chicken broth

¾ c. heavy cream

zest from ½ lemon

1 T. fresh lemon juice

¼ tsp. kosher salt

freshly ground black pepper

1 c. frozen peas

10 oz. penne rigate, cooked al dente (save some of the water)

grated Parmigiano-Reggiano, for serving

Heat the olive oil in a small skillet. Add the prosciutto and brown for 4-5 minutes or until crisp. Remove from heat and set aside.

Melt the butter in a large nonstick skillet over medium heat. Add the shallots and sauté until soft, about 4 minutes.

Add the broth and simmer over medium high heat until mixture is somewhat reduced, about 2 minutes.

Add the cream, lemon zest, lemon juice, salt, and pepper. Simmer until sauce thickens slightly, about 3 minutes.

Add the frozen peas and then simmer just until the peas are heated through. (You really do not need to cook them. They just need to be warm.) Add the al dente pasta and browned prosciutto. Toss pasta with sauce until coated. If sauce is too thick, add a bit of pasta water. Taste and adjust seasoning.

Serve immediately. Pass the Parmigiano-Reggiano.

SAVORY BLACK BEAN CHILI

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I made this chili the other evening using only the experience of making chili for roughly 58 years. So, did I need a recipe to follow? No, I did not. So, why am I giving you this recipe? You probably already have the perfect chili recipe. But in case you don’t or haven’t been cooking all that long, you might just need a great recipe for chili. Because a great chili recipe is something every cook should have at their disposal. Chili is simply one of those dishes that is loved by people of all ages. And really, is there anything better to eat when it’s cold, dark, and dreary outside? Of course not! Add a chunk of cornbread spread with lots of soft butter and honey to accompany the chili, and you have a meal fit for a king.

So, what’s so special about this chili you might ask? Actually, there is nothing exceptional or unique about this dish, except it’s darned delicious. And easy to prepare. And warms up beautifully. And is the perfect comfort food.

So, if you live in a temperate environment where the sun shines every day, the temperature never goes under 70-degrees, and you don’t even own a heavy jacket, you absolutely do not need this recipe in your life. But for the rest of us who can and usually do complain about cold and rainy weather especially in winter, if not this recipe, you should have at least one good chili recipe at hand.

Well, that’s it for today. I am having trouble with my site. I keep getting an error message that says I’m using an outdated version of PHP. (Whatever the heck that means.) Anyway, I’m trying to get it fixed, but for someone like myself who can barely remember to plug in my cellphone daily, having technical problems on my site is tantamount to asking me to replace the engine in our Prius! But keep trying I must. (Any good thoughts sent my way very much appreciated.)

If you have favorite recipes on this site, I advise you to print them out ASAP. Who knows when I might just blow up the whole site!

Peace and love to all.  

1 T. extra virgin olive oil

1 lb. lean ground beef

1 onion, chopped

1 c. chopped celery

3 lg. garlic cloves, finely minced

¼ c. chopped fresh parsley

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

1 (15-oz.) can/box tomato sauce (preferably Italian)

1 (15 to 20-oz.) can black beans (rinsed and drained) (I use Cento brand)

1 can black olives, drained and sliced

1 (4-oz.) can diced green chilies (I prefer Hatch diced chilies)

3 T. chili powder

1 T. oregano (I like Mexican oregano)

1 tsp. paprika

dash ground cloves

½ tsp. seasoned salt

freshly ground black pepper

Warm the olive oil in a large heavy covered pan or Dutch oven. Add the ground beef, onion, and celery. Cook until the ground beef is nicely browned. Add the garlic and fresh parsley and cook for 1 minute.

Add the diced tomatoes, tomato sauce, black beans, black olives, diced green chilies, chili powder, oregano, paprika, ground cloves, seasoned salt, and pepper.

Bring to a boil, reduce heat, cover, and simmer for an hour. Taste and adjust seasoning just before serving.

Great topped with grated sharp cheddar cheese and sour cream. (Corn bread on the side is nice too.)

GLAZED EGGNOG FLAVORED BISCOTTI    

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Since eggnog is a favorite of my husbands, and for him Christmas just isn’t the same without a bottle of the stuff in our refrigerator starting around Thanksgiving, I thought an eggnog flavored biscotti might just be a perfect treat for him. So, I went online to find a recipe. What I found were recipes that contained eggnog as an ingredient. And I thought to myself, what a waste of good eggnog when all the flavors of eggnog can so easily be duplicated by ingredients I always have on hand. Plus, then if he wanted eggnog biscotti in July for example, I wouldn’t have to build some homemade eggnog just for this recipe. I could basically make these delightful biscotti any old time I chose. (Or Mr. C. ever so nicely requested.)

So, the recipe below is what I came up with. And if I do say so myself, the biscotti were (they’re all gone now) delicious. And quite different from all the other biscotti I make. And yes, we love biscotti, so you will find several recipes on this site. They are all fabulous, and very easy to make.

Well, that’s all for today. Mr. C. has a rehearsal this evening, so dinner needs to be on the table by 5:30, which is much earlier than when he doesn’t have a rehearsal or gig. Usually, we get around to eating dinner around 7:00 pm. Then it’s reading time for me and reading and/or practicing the piano for Andy. In other words, very sedentary after dinner pursuits, which are not only consistent with our ages but also our inclinations. And doesn’t that make us lucky people.

May you also be able to follow your inclinations and enjoy some quality down time each and every day.

And as always, peace and love to all.  

For the biscotti:

½ c. (1 stick) unsalted butter, room temp.

1 c. granulated sugar

2 eggs

½ c. whole milk

1 tsp. dark rum

1 tsp. cognac

1 tsp. vanilla paste or extract

3½ c. unbleached all-purpose flour, fluffed

2 tsp. baking powder

2 tsp. ground nutmeg

½ tsp. ground cinnamon

½ tsp. kosher salt

Line a large baking sheet with parchment paper.

In the bowl of your stand mixer, combine butter, sugar, and eggs until well blended. Mix in milk, rum, cognac, and vanilla bean paste.   

In a separate bowl, whisk the flour, baking powder, nutmeg, cinnamon, and salt together. Mix the flour mixture into the butter mixture until well blended.

Roughly divide dough in half. Using buttered hands, shape each dough half into a long roll, approximately 14″ long. Carefully place rolls on prepared baking sheet, about 3-inches apart. With your fingers, lightly flatten each roll so that they are approximately ¾-inch thick.

Bake in a pre-heated 350-degree oven for 25 minutes or until golden brown. Remove from oven and place pan on wire rack for about 15 minutes. Carefully move the logs to a cutting board and cut diagonal slices (approximately ¾-inch thick).

Place slices, cut side down, back on original baking sheet. Bake for 10 minutes. Turn slices over and return to oven to bake for another 10 minutes or until firm to the touch and lightly browned. Remove from oven and transfer to wire racks to cool completely before glazing.

For the glaze:

1 c. powdered sugar

1 tsp. rum

tiny pinch cinnamon

tiny pinch nutmeg  

2–3 T. whole milk

In a small bowl, whisk the powdered sugar, rum, cinnamon, nutmeg, and 2 tablespoons milk together. If needed, add more milk to achieve desired consistency.  

Place completely cooled biscotti pieces, top side up, about a half inch apart on your large baking sheet. Drizzle the glaze over the biscotti. (You may not use it all. That’s OK.) Allow glaze to harden before storing biscotti in an airtight container.