Author Archives: Patti

OVEN BAKED BONELESS COUNTRY STYLE PORK RIBS

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So, as they say, luck favors the prepared. And yesterday I was half-way prepared to make these ribs because I had leftover rib rub. Of course, I still needed to make the BBQ sauce, but it really goes together quickly. And when you consider how stinkin’ easy these ribs are to build from start to finish, well, it left me plenty of time (and energy) to make the other components of a dinner for four. And seriously, if you have a bottled BBQ sauce that sends your taste buds to their happy place, use it. Same with a rib rub. If there is a commercial product that you adore, I say use whatever works. However, I really love the fairly healthy BBQ sauce I make myself. (Less sugar than most.) (Find recipe below.) And I love this rib rub (recipe below too) because, well, it brings a whole lot of savory to the rather bland flavor of the pork. Plus, it works perfectly with this BBQ sauce.  Who could ask for anything more? Who could ask – for – anything more! (Thank you George and Ira Gershwin, you exciting melody, lyric, and “rhythm” geniuses that you were.)

Now, this is not a dish to whip together after a long day at work. Not if you have a hungry family asking every 5 minutes what’s for dinner and proclaiming that starvation is imminent. This is a Saturday or Sunday evening feast for those of you who get home from work after 3:00 pm. Because there is a long, slow roast required to tenderize and season the meat.

But for a weekend, these ribs are as easy as it gets. Throw however many potatoes you need to feed your starving hoard right in the oven with the ribs, cut up some lettuce for a salad, and you have dinner on the table that will please even your pickiest of eaters. Because really, who doesn’t love ribs? And baked potatoes? And salad? Well, maybe your kidlets won’t be as excited about the salad part, but the rest they will love. (And please don’t worry too much about the salad part. By the time they’re adults, they’ll be enjoying salad too.)

Anyway, this is a simple recipe for a really delicious entrée featuring boneless country style pork ribs. Which BTW, are fairly inexpensive for the amount of lean protein packed into such a delicious package. So, I do hope you enjoy these ribs as much as we do.

And as always, stay happy, stay healthy, and have fun in your kitchen.

Peace and love to all.

1 T. extra virgin olive oil

1 T. Ancho Chili Rib Rub (see recipe below)

3-4 lbs. boneless country-style pork ribs

½ c. Savory Bourbon BBQ Sauce (see recipe below)

Preheat oven to 325-degrees. Coat bottom of a sided sheet pan with olive oil. Lightly sprinkle all sides of ribs with rib rub, and place ribs in a single layer on prepared sheet pan. Cover tightly with aluminum foil and bake in preheated oven until ribs are tender and can be pulled apart with a fork, about 2½ hours.

Remove ribs from oven and increase oven temperature to 450-degrees. Uncover ribs, and drain any accumulated juices from sheet pan. Baste ribs with about ½ of the BBQ sauce.

Bake ribs uncovered, until ribs are very tender, and the sauce has become sticky and slightly glazed on ribs, about 15 minutes. Serve with the rest of the sauce. 

ANCHO CHILI RIB RUB

2 T. paprika

2 T. kosher salt

2 tsp. freshly ground black pepper

2 tsp. granulated garlic

2 tsp. dried oregano

2 tsp. dried thyme

1 tsp. granulated onion

1 tsp. ancho chili powder  

½ tsp. cayenne

Combine all ingredients. Store in an airtight container

SAVORY BOURBON BBQ SAUCE

½ c. (1 stick) unsalted butter

1 c. minced onion

6 cloves garlic, minced

¼ c. brown sugar

4 tsp. whole grain Dijon mustard

2 (8-oz.) cans tomato sauce

½ c. Worcestershire sauce

½ c. fresh lemon juice

1 tsp. hot sauce (I use Frank’s RedHot)  

¼ c. bourbon

kosher salt, if needed

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 60 minutes, stirring occasionally. Basically, cook the sauce until it reaches 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 very low temperature or you will have BBQ sauce all over you and your kitchen! Add salt if required.)

Serve sauce warm or at room temperature.

 

HEALTHIER OATMEAL RAISIN NUT COOKIES  

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As some of you know full well, I love to bake cookies. I’ve often said that if I had even 5 cents for every cookie I ever baked, we could vacation, all expenses paid anywhere in the world for a month! But with my new dietary regime, regular cookies are simply not allowed. And even if I only had one regular cookie from each batch I baked, it still wouldn’t be good enough. So, I have been forced to find work arounds. And this recipe from cookieandkate.com, with my addition of golden raisins and walnuts really works for me. Because not only are these oatmeal cookies a considerably healthier version than offered by my other oatmeal cookie recipes; they are absolutely delicious. And chewy, and crunchy, with just the right amount of spice.  

Now granted, I can’t eat these cookies every day. But as an occasional treat, I feel justified in allowing myself this little bite of normality. And truly, just one of these babies is enough to make me feel pampered rather than picked on!

So, if you too would like to prepare a healthier version of one of the best cookies known to man, I would recommend you give this recipe a try. I would also recommend that if you are baking these cookies for your family, you start with a double batch. Because these cookies will be consumed faster than it takes to say – “wait, save one for me”!

As always, peace and love to all.

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

½ c. coconut palm sugar*

2 T. brown sugar, packed  

1 lg. egg

1½ tsp. vanilla

⅓ c. oat flour

⅓ c. whole wheat flour

½ tsp. baking soda

¼ tsp. baking powder

¼ tsp. fine sea salt

1 tsp. cinnamon

½ tsp. nutmeg

1¾ c. rolled oats

½ c. golden raisins

½ c. roughly chopped walnuts

Line a medium sized cookie sheet with parchment paper.

Beat the butter, coconut palm sugar, and brown sugar together until softened and thoroughly mixed.

Add the egg and vanilla and beat well until the mixture is light and fluffy.

In a separate bowl, whisk the oat flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg together until well combined. Stir in the oats.

Add the dry mixture to the butter mixture and beat only until blended. Stir in the raisins and walnut pieces.

Using a number #40 (1½ tablespoons) ice cream scoop or two spoons, drop balls of dough 1½-inches apart on prepared cookie sheet. Refrigerate the dough balls for at least one hour.

Bake in a pre-heated 325-degree oven for about 17 minutes, or until light golden brown with slightly darker edges. The middles should still feel a bit underdone, but never fear, they will continue to bake as they cool on the pan.

Remove the cookies from oven, place the pan on a cooling rack, and let the cookies cool completely before storing in an airtight container.

*According to abbott.com “Coconut Palm Sugar is a trendy ingredient taking the health food and beauty product industries by storm. And it’s no surprise, as sticking a straw inside a young coconut gets you a tasty, high-electrolyte treat — and some preliminary research suggests it may even help lower blood pressure, according to the National Institutes of Health. In terms of coconut as a sugar substitute, coconut palm sugar has a low glycemic index, but the American Diabetes Association notes that you should treat it the same as regular sugar because it contains the same amount of calories and carbs.”

OVEN BAKED LAMB CHOPS  

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OK, lamb chops are still one of the easiest meats to truly mess up. And why is that you might ask. Well, it’s because some people tend to cook the hell out of them. And that is just not the proper way to treat this most delicate and savory of meats. It isn’t right, it isn’t fair, and it’s just plain wrong! Wrong I tell you. Wrong! And I would even take it one step further if I had my way. I would make it mandatory that a label be affixed to a package of lamb chops that read – “if you can’t cook lamb chops properly, you are not allowed to take this package out of the store. Go buy a package of chicken instead because chicken must never be served rare.”

So, now that you have some idea of how strongly I feel on the subject, let’s get back to this recipe.

The other day when faced with a package of 5 thick lamb chops defrosting on my drain board, I decided to make life easy on myself. A bit of marinade to add flavor to the chops, a bit of time in a cold environment, and then a quick fry finished with a bit of oven time. Easy peasy. A bit of hummus and tzatziki to add interest to the meal. Some fresh veggies to dip in said hummus and tzatziki, and dinner was served. (See recipes for Hummus and Tzatziki below.)

And I must say, because I try to always be truthful, the chops were mighty darn fine!

So, if you too would like to mix things up a bit when next you fix lamb chops, give this simple recipe a try. And if you have never fixed lamb chops, what in the wild world of sports are you waiting for? They are truly one of the easiest meats to prepare. And by far, one of the most delicious.

Well, that’s enough ranting for today. The weather is still not perfect here in western Washington, but no complaints will be expressed by me on the subject. Because the rest of our country is experiencing super high temperatures, flooding, unprecedented storms, out of control wildfires, etc. etc., while we are only being inconvenienced with a few clouds in the sky and an occasional sprinkle of rain. So, like I said, I am not going to complain about the weather. I could start in about the ridiculous cost of produce lately, but I think I’ll fulminate on that another day. I’m still in shock over the amount of money I spent at a local farmer’s market yesterday!

As always, peace and love to all.   

2 T. extra virgin olive oil

1 lg. garlic clove, finely grated (I use my microplane)  

½ tsp. dried oregano or 1 tsp. finely chopped fresh rosemary

½ tsp. kosher salt

freshly ground black pepper

4-5 crushed red pepper flakes, or more to taste

2 tsp. fresh lemon juice

4-5 thick lamb chops, all silver skin removed

4-5 thin lemon slices

Whisk the olive oil, garlic, oregano, salt, pepper, crushed red pepper flakes, and lemon juice together in a flat glass pan. (I use an 8-inch glass cake pan.) Add the lamb chops, flip so both sides are coated with marinade and let sit for 2-4 hours in the fridge.   

Heat a large oven-proof skillet over medium-high heat. Remove lamb chops from marinade. Add chops to skillet and cook each side for about 3 minutes to brown. Discard the marinade. Top each chop with a lemon slice.

Bake in a pre-heated 400-degree oven for 3-4 minutes or until chops register at least 140-degrees on an instant read thermometer. 

Remove from oven and transfer meat to dinner plates. (If you leave the chops in the hot pan, they will continue to cook, You don’t want that.) Let rest for 2-3 minutes before serving.

TZATZIKI

2 T. extra virgin olive oil

1 c. plain Greek Yogurt

1 med. garlic clove, finely minced or microplaned

½ tsp. dried dill weed

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

1 English cucumber, partially peeled, seeded, grated, and wrung as dry as possible in paper towels.

Combine all ingredients. Adjust seasoning. Cover and refrigerate until ready to serve.

HUMMUS

1 (15-oz.) can garbanzo beans, drained  

juice of 1 lemon, or more to taste

2 T. extra virgin olive oil, or more to taste and for drizzling

3-4 T. tahini  

2 cloves garlic, rough chopped

dash Sriracha or to taste

¼ tsp. kosher salt

1 tsp. paprika, plus more for sprinkling

In an electric blender or food processor, process the garbanzo beans (also known as chickpeas), lemon juice, olive oil, tahini, garlic, Sriracha, salt, and paprika until smooth and creamy. Add additional olive oil if consistency is not as creamy as desired. Add more lemon if not tangy enough. Add additional salt if required.   Eat immediately or refrigerate. (Hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)

Serve on a flat plate drizzled with additional olive oil and lightly sprinkled with paprika. And for special occasions, scatter a few kalamata olives on the plate as well. And of course, warm pita bread is always great with hummus.  

  

LEFTOVER PORK TENDERLOIN AND BELL PEPPERS OVER CREAMY PARMESAN POLENTA  

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Leftovers are becoming a way of life here at Chez Carr. Having cooked for six at one point in my life with four of the family members eating prodigious amounts of food through their teenage years, you might imagine that I had to learn to cook large quantities of food. But those days were hectic but all too swift. And then there were two.

Still under fifty, and living busy and physically active lives, the amount of food required at Chez Carr dropped considerably. Now that the two of us are in our seventies, with medical conditions to take into consideration, cooking has become a whole new ball game. And I still can’t quite get it right. I simply am unable to fix the appropriate amount of food for a two-person meal with no leftovers. And until recently I was never a fan of leftovers. However, I have evolved into a true believer! Especially if it means that I don’t have to produce a new gastronomic work of art every single evening.    

And granted, our appetites have diminished appreciably as we have gotten older. And in my own defense, there is the relevant fact that some dishes cannot be constructed to serve only two people. (At least, not just enough for one meal.) For example, who can make homemade chili for two? Or chicken noodle soup or eat two pork tenderloin at one sitting? Maybe some folks can, but it’s not happening at our house. So, dishes like today’s featured recipe are fast becoming de rigueur.

But like I stated above, leftovers have been given a new and honored place in making my life easier. Even if the leftover ingredient becomes a whole different dish. Dinner prep just somehow feels easier if even one ingredient is already cooked.

So, if you too ever find yourself with extra cooked pork tenderloin, may I suggest you prepare this recipe. It’s very tasty, and quite easy to prepare. I found the bones of this recipe on the slenderkitchen.com site. And as far as the polenta goes, just make it. It is really wonderful, and the perfect base for this pork tenderloin dish.

Well, as always, have fun in your kitchen. Keep cooking fun and interesting dishes. And sit down and eat together. Discuss your day even if you have been in each other’s company since breakfast. There is always something you read or learned that your dinner companion(s) might find interesting.

Peace and love to all.

2 T. extra virgin olive oil

1 onion, roughly chopped

1 red pepper, chopped

1 yellow pepper, chopped

freshly ground black pepper

4 cloves garlic, smashed

2 T. tomato paste

¼ c. sliced pepperoncini

2 T. pepperoncini liquid

1 c. chicken broth, or more as needed

1 leftover pork tenderloin, cut into small bite sized pieces

Heat the olive oil in a Dutch oven or covered oven proof pan. Add the onion and peppers. Cook for 4-6 minutes or until tender. Add the garlic and cook for 1 minute.

Stir in the tomato paste, sliced pepperoncini, pepperoncini liquid, chicken broth, and pork tenderloin pieces. Bring to a boil. Reduce heat, and simmer covered for 1 hour or until the pork is fork tender. If more liquid is required, add additional chicken broth.

When the pork is tender, serve over Parmesan Polenta (see recipe below), rice, or al dente noodles.

PARMESAN POLENTA

4 c. chicken broth

pinch sea salt

freshly ground black pepper

1 scant c. polenta (coarsely ground cornmeal) (not instant or fast cooking variety)

3 T. unsalted butter

½ c. freshly grated Parmesan cheese

Bring broth, salt, and pepper to a boil in a medium-sized, covered saucepan. Whisk the dry polenta slowly into the boiling broth until all of the ground corn is stirred in with no lumps remaining.

Reduce heat to low and simmer, whisking continuously until polenta starts to thicken, about 5 minutes. (Polenta mixture should still be slightly liquid.) Cover and cook for 30 minutes, whisking every 7 minutes or so. (When polenta is too thick to whisk, stir with a wooden spoon.) Polenta is done when the texture is creamy, and the individual grains of ground corn are tender.

Remove from heat and gently stir in the butter until partially melted. Then add in the Parmesan until the cheese too has melted.

Cover and let stand 5 minutes to thicken. Stir, then taste to see if additional salt or pepper is required. 

  

BAKED CHICKEN IN A SAVORY WHITE WINE CREAM SAUCE

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OK ladies and gentlemen, this could not be an easier or faster to prepare chicken dish. And one that everyone in your family will be wanting more, more, more! And did I mention it was absolutely delicious? No, well I’m telling you now! And easy to prepare, did I mention that? Well, yes, yes I did. And after a cursory glance at the list of ingredients and preparation instructions, you will be able to tell for yourself that I am not exaggerating the salient facts. Because THERE IS NO CHOPPING ANYTHING IN THIS RECIPE.

And you know me. I like to add fresh veggies and herbs whenever possible. But in this recipe that came together because I was endeavoring to stay within the guidelines of a no fiber requirement, use of fresh onion or minced fresh garlic was prohibited. I may have been stretching the rules by using dried thyme. But sometimes you must use your head and experience. And I determined that dried thyme should be just fine. And since the medical evaluation passed with flying colors, my decision to use dried thyme was exonerated. Yeah me! Anyway……….

Like I stated above, this is a chicken dish that everyone will adore. And when served over mashed potatoes, your family will be clamoring for seconds. Even thirds. So, my advice to you is to make enough. If that means doubling or tripling the recipe, so be it!

Well, I’m done writing for today. Two days ago, I beat myself up trimming plants and tidying up our courtyard. Yesterday I was fine. Today my back is reminding me that I am no longer a spring chicken. That I am now an old hen. And should therefore have realized that old hens may be tough, but they are no longer invincible. (No – – – – Sherlock!) So, I am taking it easy. Mr. C. fixed breakfast this morning and will be cooking dinner as well. I am simply going to enjoy life sitting as still as possible. (Like I have a choice!) Read my book, maybe take a nap, and then read some more. In between I will keep taking Tylenol and allowing Mr. C. to liberally apply Bio Freeze to the affected area. Let the fun continue.

Peace and love to all.   

4 T. unbleached all-purpose flour, divided

1 tsp. granulated garlic, divided

¼ tsp. kosher salt

freshly ground black pepper

4 boneless, skinless chicken thighs 

2 T. extra virgin olive oil

2 T. unsalted butter

½ c. dry white wine 

1 c. chicken broth

½ tsp. dried thyme

¼ c. half & half 

Whisk 2 tablespoons of the flour, ½ teaspoon of the granulated garlic, salt, and pepper together in a shallow pan. (I use an 8-inch cake pan.) Pat each chicken thigh dry with paper towels, then dredge each piece through the flour. Place on a plate.

Heat the olive oil in a large, ovenproof skillet or shallow braising pan over medium heat. Place the chicken in the hot oil and fry the first side until lightly browned. When the first side is nicely browned, flip and brown the other side. Do not be tempted to keep flipping the chicken. Just once will insure a nice crust. Remove and place on a plate.

Add the butter to the skillet. Add the remaining 2 tablespoons of flour and cook until the flour is mixed throughout.

Stir in the wine and deglaze the pan by scraping all the brown bits off the bottom of the pan, making sure that the flour is thoroughly mixed in and contains no lumps. Slowly stir in the chicken broth, remaining ½ teaspoon granulated garlic, and dried thyme. Place the browned chicken thighs back into the pan

Bake uncovered in a pre-heated 375-degree oven for 30-35 minutes or until the chicken reaches at least 185-degrees on an instant read thermometer.

Remove the pan from the oven and stir the half and half into the sauce. Taste the sauce and add a bit of seasoned salt if added salt is necessary.

Serve over mashed potatoes, rice, or pasta.

 

MACARONI AND THREE CHEESE SOUP

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Some days just call for a creamy soup. And yesterday was one of those days. We were being totally drenched by yet another “atmospheric river”, so a dish that was both delicious and comforting was definitely called for. The soup also had to be free of any ingredients that offered even the slightest bit of fiber. (A test is in the offing for one of us that requires a restrictive diet. If you are over 60, you probably know what test I am not going to specify out of a desire to exhibit a bit of decorum.) Anyway, this soup recipe that I found on the spendwithpennies.com site fit the bill to a tee. And because luck was with me, I happened to have all the ingredients.

Now I know what you are thinking. This is hardly a soup for someone who is professing to be only eating a healthy, low carbohydrate diet. But desperate times call for desperate measures. And you’ve got to know, that for me not to start a soup with a mirepoix (a mixture of sautéed chopped vegetables) goes against every sacred soup making technique I hold dear. But for the greater good, I had to make this one-time concession. And boy am I glad I did. This was truly a yummy and exceedingly easy soup to fix. And a soup that I’m positive everyone in your family would absolutely devour. I mean really, who doesn’t love mac and cheese? And that’s really all this is. Mac and cheese in a soup bowl.

Well, that’s it for today. The sun is shining here on Camano Island and our yard is calling to me. It’s been so darn wet lately that pruning and plantings that should have been done a month ago, remain unaccomplished. Of course, some of the problem is enervation. But I think sloth has a lot to do with it too. So, I have demanded my body to get up and get going outside. Wish me luck. Oh, and do make this soup. It’s fabulous!

Peace and love to all.

*For a bit of interesting information on “atmospheric rivers”, see below.  

4 c. chicken broth

1¼ c. elbow macaroni

2 T. unsalted butter

2 T. unbleached all-purpose flour

½ tsp. dry mustard

1 c. milk (I use whole milk)

½ tsp. granulated garlic

½ tsp. granulated onion

¼ tsp. kosher salt

freshly ground black pepper

4 oz. cream cheese

1½ c. grated sharp cheddar cheese, plus more for a garnish 

¾ c. grated Swiss cheese or additional cheddar cheese

paprika

In a medium pot, bring the chicken broth to a boil. Add the elbow macaroni and cook until al dente. Remove the al dente pasta from the pot and run it under cold water to prevent the pasta from continuing to cook. Set aside. Keep the broth.

Melt the butter in a separate saucepan and whisk in the flour and dry mustard. Cook for 1 minute.   

Slowly whisk in the milk a little at a time until smooth. Then whisk in the granulated garlic, granulated onion, salt, and pepper. Cook over medium heat while whisking until thick and bubbly. Let boil for about 1 minute.

Reduce the heat to medium-low and whisk in the cream cheese until all the cream cheese is melted and the sauce is smooth.  

Whisk the chicken broth into the cream cheese mixture. Cook until just starting to boil. Then remove from heat and stir in the cheddar and Swiss cheeses. Whisk until smooth. Taste and adjust seasoning. Stir in the al dente pasta and serve immediately.

Looks lovely when garnished with a bit more grated cheese and just a sprinkle of paprika.

*According to NOAA, “Atmospheric rivers are relatively long, narrow regions in the atmosphere – like rivers in the sky – that transport most of the water vapor outside of the tropics. These columns of vapor move with the weather, carrying an amount of water vapor roughly equivalent to the average flow of water at the mouth of the Mississippi River. When the atmospheric rivers make landfall, they often release this water vapor in the form of rain or snow.

Although atmospheric rivers come in many shapes and sizes, those that contain the largest amounts of water vapor and the strongest winds can create extreme rainfall and floods, often by stalling over watersheds vulnerable to flooding. These events can disrupt travel, induce mudslides and cause catastrophic damage to life and property. A well-known example is the “Pineapple Express,” a strong atmospheric river that is capable of bringing moisture from the tropics near Hawaii over to the U.S. West Coast.”   

QUINOA WITH DRIED CRANBERRIES AND ALMONDS

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You know, it isn’t every day you can make a dish that is both healthy and delicious. And seriously, healthy and delicious is in and of itself, quite the tall order. Especially for someone like me who was raised on a farm with fresh eggs, home raised beef, and dairy products available in abundance. Where dishes with cream sauce were the natural order of the day.

But alas, those days are over. And even though it has been more decades than I care to admit since I was privy to the use of farm products with shear abandon, I still consider a good cream sauce the very essence of life. Along with rice, pasta, potatoes, and all the other side dish ingredients that were on our dining table every day of the year. And for all the years I was cooking for my own family. So, for me to reduce my intake of fat and starch laden dishes that are sacred to the very core of my being, is tough! But it must happen. And thankfully, there are enough fabulous cooks posting their recipes on the internet who can help me make the transition more than just possible, but almost pleasurable. One such person is Holly from the spendwithpennies.com site. This is her recipe. Of course, I changed things up a bit, but what else would you expect from me?

Anyway, this salad is delicious. Easy to make, and oh so healthy. The tartness of the dried cranberries and the crunch from the toasted almonds makes for a very nice mouth feel. Every way you look at this dish, it’s perfect.

Well, it’s yet another wet day in our part of the world. Mr. C. has left for an outdoor gig. Usually, I am the number one fan of whatever instrumental configuration he is playing in at the time. But sitting outside in predicted showers with lots of wind promised, just didn’t appeal to me today. So, I am home warm and dry. Keeping the home fires burning, as the old saying goes. Plus, being home will allow me to have a nice hot meal ready for him when he drags his soggy, cold body home this evening.   

As always, stay happy, stay healthy, and keep trying to make the world a better place for everyone around you. It’s tough to stay positive when for many of us, the changes that we see happening in our beloved country are abhorrent. But we can still make a difference by who we are and by demonstrating what we stand for. Remember, your good example of caring and kindness can make a difference. Even if it serves just as a reminder of your own standard of humanity.

Peace and love to all.

2 T. unsalted butter

½ c. chopped onion

2 T. shredded carrot

 ⅓ c. finely chopped celery

1 clove garlic, finely minced

1¼ c. quinoa, washed and drained (even if the package says “pre-rinsed”)

¼ tsp. kosher salt

freshly ground black pepper

2 c. chicken broth

2 T. chopped fresh parsley

½ c. dried cranberries

½ c. toasted slivered almonds

Melt the butter in a covered saucepan. Add the onion, carrot, and celery. Sauté until the onion is tender. Add the garlic and cook for 1 minute.

Add the washed quinoa, salt, and pepper. Cook until the quinoa is lightly browned, about 4 minutes.

Add the broth, bring to a boil, reduce heat, cover, and simmer for 20 minutes or until liquid absorbed.

Remove from the heat and keep covered for 5 minutes. Fluff with a fork and mix in the parsley, dried cranberries, and almonds. Taste and adjust seasoning. Serve warm.

TAHINI LEMON SALAD DRESSING

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OK, yet another salad dressing recipe. I simply can’t help myself. I love salad, so I am always on the lookout for salad dressing recipes that are easy to prepare and just a bit different. So, when my dear friend Jim lent me his copy of The Complete Diabetic Cookbook, one of the first recipes I decided to try was this one. And boy am I glad I did. Absolutely delicious.

Now one thing I want to discuss with you is the use of fresh lemons over that stuff that comes in a bottle. You simply cannot get the same fabulous real lemon flavor from something that has been processed and then sits for God knows how long on a shelf in the grocery store and then once opened, in your refrigerator. I do realize, that using bottled lemon juice takes less effort than extracting the juice from the real thing. But not that much less effort. Not enough to justify using an inferior substitute. (In my humble opinion!) So, to help you continue using real lemons or for those of you I have successfully guilt tripped into starting to use real lemons, visit my recipe for Simple Italian Vinaigrette for my super easy way to get more juice from lemons. (At least this method works great for me.)

Now let’s talk about garlic. Again, use the real thing. Here’s why.

According to Alex Delany for bonappetite.com “Having a tub of pre-minced garlic in the fridge seems like a smart move. If you need a hit of garlic and don’t have any, it’s there. Pop the lid, scoop some out, and throw it in your braise. But if you open the doors of our fridges (or step into the walk-in of our Test Kitchen), you won’t find pre-minced garlic anywhere. That’s because we don’t think you should be using pre-minced garlic at all.

This might sound like we’re on a high horse, preaching some gospel of food snobbery. We’re not. We’re serious about this. Allow us to explain.

The minute you slice, crush, grate, or chop garlic, the flavor starts to change. Garlic develops strong, bitter, sharp flavors when the cell walls of the bulb are broken. This is a defense mechanism, like deflecting a valid critique of your character by turning it into a joke. When this sharp flavor develops and then sits, it becomes more unpleasant, which is exactly what’s happening in that jar of minced garlic. The more it hangs around, the less it tastes like the sweet, spicy, assertive garlic we know and love.

Also, pre-minced garlic is actually not just garlic. These containers of garlic have added ingredients, like citric acid and phosphoric acid, to help stabilize the garlic as it sits on grocery store shelves. And, as another stabilization technique, most brands will pasteurize the garlic, heating it to kill any unwanted microorganisms. This sounds like a good thing in terms of food safety, but when it comes to fresh ingredients, we like ours to be alive. There’s more vibrance and flavor in a freshly peeled clove than there is in a pasteurized garlic cube.

Real talk: This supposed product of convenience isn’t really saving you much time at all. If you needed 3 cups of garlic for the largest batch of pasta sauce you’ve ever made, sure, we get it.

But really, we don’t mince garlic all that much after all. Chopped garlic is a pain in the ass. We co-sign techniques like smashing cloves with the flat side of a knife or grating garlic with a microplane, both of which take very little time.

Grocery store minced garlic is a food product of convenience that is just not that convenient—and certainly not that tasty. At this very moment, pre-minced garlic is 0-2 in our book. Fresh garlic? That stuff remains undefeated.”

Now, I know. Why saddle you with all this information when you are just trying to get healthy, decent tasting meals on the table. I get it. I’ve been there. But using real lemons and garlic that you squeeze or mince/grate yourself, is going to make the dishes you prepare just that much better. And always remember, I really am on your side.

Well, that’s enough blather for today. Mr. C. has just left for an afternoon gig followed by a rehearsal this evening. With no time in between to have dinner at home. So, I have the afternoon and evening to myself. I plan to do some reading, then maybe take a nap, followed by some more diving into my book. I am currently reading the Maisie Dobbs series by Jacqueline Winspear. Delightful!

As always, peace and love to all.

3 T. fresh lemon juice

2 T. tahini

1 T. water

1 garlic clove, finely minced

½ tsp. kosher salt

freshly ground black pepper

¼ c. extra virgin olive oil

Whisk all together. Serve over mild flavored greens.

      

LEFTOVER STEAK STROGANOFF

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The noodles I use anytime egg noodles are called for in a recipe. (Costco)

As a younger woman, I could routinely eat a beautifully rare 12 oz. steak and all the fixing’s and still have room for dessert. Now, I can’t even finish a 6-oz. steak, much less a baked potato. And I find this reality completely inequitable! When I was younger, I couldn’t afford to buy or order a really great piece of meat. And now that I am older, I can occasionally justify serving or enjoying a truly fabulous steak in a restaurant but don’t have the room to finish the whole darn thing! Where is the “fair” in this dilemma?

So, the other evening as three quarters of my delicious steak lay uneaten on my plate, I decided this perfect bit of meat could not go to waste. Plus, I had been promising Mr. C. Beef Stroganoff for quite some time. So, this became one of those aha times. Leftover Steak Stroganoff – here we come!

Using my old tried and true Beef Stroganoff recipe as a guidline, this recipe came into being. And what a wonderful way to use up leftover steak. As long as you only add the thinly sliced steak right at the last minute, you don’t have to worry about the rare steak becoming tough.

So, not only is this dish delicious, it’s very quick and easy to prepare. Served with a nice green salad or veggie, it’s perfect for a couple of older appetites, with leftovers the next day for lunch. Better and better.

Well that’s it for today. I don’t have the energy to write a long rant (diatribe really) about the state of our union, so consider yourself lucky.

Have a wonderful day. Be kind to everyone, including yourself. And remember, none of us had a choice in the color of our skin, the parents we were blessed or cursed with, or anything else that was given to us at birth. The only real choice we have is in how we use the blessing we were given to not only make life better for ourselves, but also for those around us.

Peace and love to all.

2 T. unsalted butter

½ sm. onion, diced

1 lb. sliced button mushrooms

2 garlic cloves, finely minced

2 T. unbleached all-purpose flour

1 c. water

1 tsp. beef base (I use Better Than Bouillon Beef)

¼ c. dry red wine

1 tsp. Worcestershire sauce

½ tsp. dried thyme

½ tsp. paprika

freshly ground black pepper

1 T. chopped fresh parsley

1 c. sour cream

2 c. thick egg noodles, cooked al dente

⅓ – ½ lb. thinly sliced rare steak

Heat butter in a heavy frying pan. Add the onion and cook for about 5 minutes. Add the mushrooms, and sauté until nicely browned. Add the garlic and cook for 1 minute.

Stir in the flour and cook for 1 minute. Add the water, beef base, red wine, and Worcestershire sauce. Cook until the mixture starts to thicken. Add the thyme, paprika, black pepper, parsley, and sour cream. Bring just to a boil. Taste and adjust seasoning.

Stir in the cooked noodles and meat. Bring back to a gentle boil. Remove from heat and serve at once.        

 

CHICKEN, VEGGIES, AND WILD RICE SOUP

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Well, it appears here in Western Washington that we are in for more rain. I just read that May has been the wettest and coldest it’s been in decades. And I believe it! I still haven’t filled my decorative pots with annuals or replaced some of my perennials that for whatever reason died an unseemly death this past winter. I will especially miss my big beautiful hearty fuchsia that bloomed continuously from early spring to late fall and greeted everyone as they started up the stairs that led to our front door.

Although I know I can buy a new hearty fuchsia plant, it will take years for it to grow to the same size as the one we lost. And it was just a plant. I can’t even imagine what it must feel like to be a parent of one of the hundreds of children who have died from senseless gun violence. I am truly beginning to mourn not only for all the people who have been killed or left behind to grieve, but for the possible death of our great nation.

Who in their right mind would choose the perceived right of an 18-year-old to own an assault rifle over the life of even one person? Why does a private individual, regardless of their age even need an assault rifle? When are we as a nation going to realize that words and sympathies expressed are not enough! What we need is action. We need politicians who aren’t beholding to the NRA and other wealthy, greedy contributors. Only by voting some of our current leaders out of office are we going to see any changes. And not just in gun control, but in the continuation of women’s reproductive rights, the reality of climate change, our hope of sometime soon realizing racial justice, etc. etc.

I don’t want anyone to experience the future it looks like we are heading into. Please do all you can to give our nation a future that we can all be proud of. Vote, think for yourself, and speak your mind. It’s hard to do and can leave you vulnerable to possible derision. But, if you are speaking from your soul and have other people’s best interest at heart, intelligent individuals will understand, regardless of whether they agree or not. And maybe, just maybe, they will think about what you have said.

Now, as far as this recipe goes, well, it’s easy to build, pretty darn healthy, and tastes really, really good. And yes, even if it is the end of May, a nice hot soup is still perfect for lunch or dinner. And thank you gimmesomeoven.com for the bones of this recipe.

As always, peace and love to all.

4 T. butter, divided  

¾ – 1 lb. boneless skinless chicken breasts, cut into small bite sized pieces

½ tsp. seasoned salt

freshly ground black pepper

1 sm. onion, diced

2 med. carrots, diced

3 celery stalks (plus leaves), thinly sliced

6 cloves garlic, finely minced (yes 6)

¼ c. unbleached all-purpose flour

5 c. water

1 T. chicken base (I use Better Than Bouillon Chicken) 

1 c. uncooked wild rice, rinsed and drained

1 T. finely chopped fresh rosemary

2 bay leaves

½ c. milk 

1 lg. handful fresh baby spinach, roughly chopped

Melt 2 tablespoons of the butter in a large Dutch oven or stockpot over medium-high heat.  Add the chicken, seasoned salt, and black pepper. Sauté just until the chicken is cooked through. Remove from pan and set aside.

Add the remaining 2 tablespoons of butter and add the onion, carrots, and celery to the pan. Sauté for 4 minutes, stirring occasionally.  Add garlic and sauté for 2 more minutes, stirring occasionally.  Stir in the flour and sauté for 1 minute, stirring frequently.

Gradually pour in the water, stirring continuously to prevent clumps. Stir in the chicken base, wild rice, rosemary, and bay leaves. Bring soup to a boil. Reduce heat, cover, and simmer gently for 60 minutes or until the wild rice is tender. Stir frequently.   

Just before serving, stir in the cooked chicken, milk, and baby spinach. Bring back just to a boil. Taste and adjust seasoning.