Author Archives: Patti

ISRAELI COUSCOUS WITH SHALLOTS, GARLIC, AND SHIITAKE MUSHROOMS

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Let me begin with an apology. I have not posted for over 5 weeks now because I have been on vacation. I never announce that I will be gone, for all the obvious reasons. But so far, the good Lord has allowed me to come home with new recipes and a travel log of our adventure to share with everyone. But please know that I was thinking of you the whole time. (Do you really believe that? If so, I have a banana ranch on Camano I would love to sell you. At a reduced price of course.) But I do think of the blog periodically. And each of you of course. And always with fondness, I assure you. And with the hopes that whatever new recipes I tried along the way and subsequently post for your edification, might meet with satisfaction. But more about this recipe and how it came to be.

For this trailer trip, we added a new piece of equipment. It’s called a Koolatron. The only mission in its rather boring existence is to keep things cold. Or hot if you want to warm something. (Very versatile.) We purchased this exciting new piece of camping equipment because I wanted to carry more veggies and fruit than our trailer refrigerator can reasonably accommodate. Don’t get me wrong. There is quite a bit of room in our fridge, but not enough to hold a bag of mandarin oranges, large bunch of grapes, apples, various and sundry salad fixings, fresh asparagus, celery, shallots, and mushrooms. Plus, whatever else I might decide is a perishable necessity. (I really am trying to cook healthier food, even if it means one more thing for Mr. C. to drag in and out of the truck at every new site.)

The cool thing about a Koolatron, is that while we are driving it can be plugged in to the console of our truck (one of those ports for which their use is totally unknown to me) so that the fruit and veggies can stay cool regardless of the temperature inside the cab of the truck. Then, when we arrive at our camp site and Mr. C. attaches the trailer to a current bush, the Koolatron can happily reside right up against our trailer for easy access. I simply wish to never leave home again without my Koolatron by my side. It is one of the best investments I ever made! Thank you Amazon Prime! But on to this recipe.

Because of my Koolatron, I was able to keep shiitake mushrooms from moldering before I was ready to prepare this dish. And my shallot stayed perfect even though it had been along for the ride for over two weeks by the time I was ready to chop it into tiny little pieces. Which by the way, helped turn this simple dish into a thing of beauty. And perfect for camping. Easy to prepare and not too much time on the stove.  

I wish I had a picture to share with you. But I was too busy to think about taking a picture while simultaneously working on other dishes. As soon as I make this again, I will add a picture. Rest assured.

So as always, have fun in your kitchen, be kind to everyone you know or meet, and stay safe. We aren’t out of the woods yet with covid-19. And all though I make jokes about how I feel about you as readers, I actually do care about each and every one of you. Of course, I’ll never understand why you read my blog and put up with my foolishness, but I’m never-the-less very pleased that you do.

Peace and Love to all.   

2 tsp. extra virgin olive oil

1 sm. shallot, finely minced

2 garlic cloves, finely minced

1 c. thinly sliced shiitake mushrooms (cremini, button, or even canned mushrooms are just fine too)

1½ c. water

1 tsp. Montreal Steak Seasoning

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

1 c. Israeli (pearl) couscous

Heat the olive oil in a small, covered pan. Add the shallot and sauté just until tender. Add the garlic and mushrooms, and sauté gently until the garlic is soft and aromatic. Add the water, Montreal seasoning, and beef base. Stir and bring to a boil. Add the couscous, bring back to a boil, reduce heat, cover, and simmer for 8-10 minutes.

Great with just about any grilled meat or seafood.

GINGERBREAD CRINKLE COOKIES

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Now, the first thing you should know about these cookies, is that they are not for the faint of heart. These incredible cookies, compliments of the ifyougiveablondeakitchen.com site, are for true lovers of gingerbread and ginger cookies. They are simply the best soft ginger cookies I have ever tasted. And because they are crinkle cookies, they are beautiful as well as delicious. And doesn’t everyone appreciate a beautiful cookie? Of course, we do!

But I must emphasize that these are strongly flavored cookies. The word wimpy could never be applied to them. They are gingery with a capital G. And the texture too is perfect. But because of their pronounced ginger flavor, I doubt they would be the preference of say, a 5-year-old. So, don’t share them with a 5-year-old! Simple solution. Keep them for yourself! (That’s OK to do, you know!) Give the child an animal cracker. (That is, if they even make them any longer.) If not, find some other innocuous cookie to pawn off on the kid. And no, I never did that with my own children, but I think it’s OK if you do! I always made cookies that everyone in the family would enjoy. But I’ve since learned that doing something just for myself is OK. The earth will not stop spinning, summer will still follow spring, and no one really gives a rip anyway! But, whatever you do, make a batch of these cookies. They are really, really tasty.

As always, have fun baking. Have fun cooking. And if you’re like me, try to enjoy preparing salads rather than thinking of them as endurance contests. Because veggie salads are our friend. And don’t forget to make your own salad dressings. First of all, fresh dressings are delicious. And if you build your own dressing you know exactly what you are eating rather than depending on the kindness of strangers not to include unpronounceable ingredients like Phosphoric Guanylate, Disodium Inosinate, Sorbic Acid, and Calcium Disodium Edta! (Whatever they are!) Manufacturers simply have no choice but to add various stabilizers, preservatives, and even synthetic flavorings. It’s what they do! But that doesn’t mean you have to buy their products. You can fight the system and build you own dressings. I call it – using common sense!

Peace and love to all.

3 c. unbleached all-purpose flour, fluffed

¾ c. brown sugar, packed

¾ tsp. baking soda

1 T. ground cinnamon

1 T. ground ginger

½ tsp. ground cloves

½ tsp. kosher salt

12 T. (1½ sticks) unsalted butter, room temperature, cut into ½-inch cubes

¾ c. molasses (not blackstrap)

2 T. milk

granulated sugar

powdered sugar

In the bowl of your stand mixer, stir the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt together until combined. Add the butter pieces and beat until the mixture is sandy and resembles fine meal.

Reduce the speed to low and, with the mixer running, gradually add the molasses and milk. Mix until the dough is evenly moistened and thoroughly combined. Don’t over mix.

Using an ice cream scoop (I use my #40 – 1½ tablespoons ice cream scoop), drop balls of dough right next to each other on a waxed paper lined baking sheet. (Make sure the baking sheet you use will fit in your refrigerator.) After you have scooped all the dough, roll each scoop in your hands to form smooth compact balls. (This takes no time at all and is a necessary step.) Place the pan uncovered in your refrigerator for at least 2 hours. 

Meanwhile put a bit of granulated sugar in one shallow mixing bowl, and some powdered sugar in another shallow bowl. (I don’t give specific amounts here because you should start with a small amount of each and add more as required.)

After the two-hour cooling off period, roll each ball in granulated sugar then in powdered sugar. Place 1-inch apart on a parchment paper lined baking sheet.  

Bake in a pre-heated 350-degree oven for 12-14 minutes, or until the top feels set, but you would swear on a bag of Cheetos that the middle was not done! Truly, the cookies will feel a bit squishy in the middle. That’s what you want. Do not over bake.

Remove from the oven and cool on the sheets 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature.

Windy and stormy weather while I was baking these cookies. Notice how the trees in front of our house are bent to the North.
Alpenglow on the upper clouds

  

GROUND LAMB PATTIES WITH ROSEMARY AND THYME

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I’m not known for keeping my opinions to myself. You should be quite aware of this if you are in the habit of reading my blog. There just doesn’t seem to be any way for me to keep my innermost, private, terribly biased, and probably offensive to some, thoughts inside my head where they belong. So, here goes another blast from me that shouldn’t be said, or in this case written down for everyone and their grandmother to read! But I’m going to say it anyway! “In my opinion, those who loudly proclaim that they hate lamb but have never even tasted said critter, should be made to ride the “It’s a small world” Disneyland ride for 10 hours straight!” (And no real offense to whomever is running the show for the Disney corporation now.  But whoever you are, I’d be willing to bet you couldn’t stand this ride for 10 hours straight, even if they doubled your yearly salary!) (I rode it once when I went to Disneyland with daughter Paula and kids. Once! And even then, I was almost screaming by the time the poor ride attendant “helped” me to the exit.) So, that’s how strongly I feel about the subject of lamb! And I stand behind my comment!

Now, for those who have tasted lamb, but don’t like the slightly gamey taste, that’s a different story. But just to arbitrarily decide that lamb is icky before even giving it a chance, well that’s just not right! I mean it’s not sea urchin or parsnips for goodness sake!

OK, I feel better now. And I know I am preaching to the choir about the marvels of lamb because you wouldn’t be reading this post if you weren’t interested in preparing a ground lamb dish. Of course, you could be just reading this post to find out what I felt compelled to rant, advise, or sweet talk you into today! Either way, I feel I have adequately fulfilled my responsibility for every type of reader.

But, if it’s a great recipe for ground lamb you are after, this recipe should make you happy. One thing you should know. I compiled this group of ingredients based on ease of preparation. I plan to serve these patties while traveling in our trailer. Because dried seasonings and herbs are much easier to use when I am trying to fix dinner in an area roughly the size of a linen closet. Without the shelves, of course! (Not complaining here, because I love our trailer. But too much of my hacking and slashing can become hazardous to Mr. C.  as he tries to navigate his way past me from the dining/reading/game playing area of the trailer to the bathroom or the bedroom area. (And I hope you realize that I am delineating both “bathroom” and “bedroom” very loosely in this context.) 

So, for trailering, it’s mostly dried herbs and spices all the way. But you will find that I have also listed fresh equivalents, which I too will be using when I have the luxury of a larger “kitchen” in which to prepare these lamb patties.  

As always, keep having fun. Laugh at yourself when it’s appropriate. And find the joy in everything you do. Peace and love to all.

1 lb. ground lamb

2 tsp. Montreal Seasoning

1½ tsp. granulated garlic or 1 large garlic clove, finely minced

½ tsp. dried rosemary, crushed or 1 tsp. finely chopped fresh rosemary  

¼ tsp. granulated onion or 2 tablespoons finely minced fresh onion

¼ tsp. dried thyme or ½ teaspoon fresh thyme leaves

Mix all together and form into 3 patties. Grill or pan fry in a bit of extra virgin olive oil. Great served with Hummus or Tzatziki. (Or both!)  

MEDITERRANEAN QUINOA, FRESH VEGETABLE, AND FETA CHEESE SALAD

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I go through cycles. For several weeks I can find myself drawn to brown rice, for example. Then all of a sudden, it’s egg noodles, or grits, or lentils, or like at present – quinoa. Why I can’t happily diversify better when it comes to side dishes, I might never know. But it is what it is. And like I stated, I seemed to now be on a quinoa kick. And more power to me, I say. Because quinoa is a very healthy seed and a better choice for a side dish than say, white rice, or even brown rice. And I do have to admit, I love me a good side dish.

What I was really hungry for the other evening was a hearty salad to go along with our entrée. But frankly, I was too lazy to make both a side dish and a salad. So, why not a combination dish that contained some kind of grain, dried beans, lentils, or rice and a plethora of fresh veggies!   

So, I decided to make a salad that was kind of a Greek salad meets tabbouleh mash-up. But one of the main requisites for whatever I was going to build, was that I had to have all of the ingredients on hand. No going to the store for this gal for only one or two ingredients! So, this is what I came up with. And yay, we both loved this salad/side dish. And after we had eaten our fill, we still had enough left over for me to serve it again with Ground Lamb Patties with Rosemary and Thyme (recipe coming soon), Hummus, and Tzatziki (recipes already on site) the next day.  

Now for those of you who have never cooked or even tasted quinoa, you are in for a treat. Quinoa is quick and easy to cook, and it plays well with other ingredients. You want to serve it plain, then simply cook it in broth. You want to add other ingredients, you will never hear it complaining. Quinoa is nothing if not versatile. And I must state this fact: Quinoa is a healthy alternative to most other grains. It’s rich in fiber, minerals, antioxidants, and all nine essential amino acids, which makes it one of the healthiest and most nutritious foods on the planet. And – it tastes good! What more could you ask? So, do yourself and your family a favor. MAKE SOME QUINOA SOON!

As always, play with your food. Eat what you know you like, but don’t forget to try new things too. And stay safe. Both Mr. C. and I are now fully vaccinated. But that doesn’t stop us from wearing our masks in public. And like some people still believe, wearing a mask does not infringe on our personal rights as American citizens. But it does have a lot to do with the rights of others. Every person has the right to remain healthy. And that can’t happen until every person shows consideration for those around them. There’s no republican or democrat under those masks. There’s no one who has been stripped of their personal freedom by wearing a mask. But donning a mask is still the best way to demonstrate that the wearer cares about themselves and others. And so what if it’s a bit uncomfortable wearing a mask. Big deal. The sooner we can all put this pandemic behind us, the sooner we can see everyone’s beautiful smile again. And I for one will be glad for that day. I miss smiles. And I miss hugs. I miss my kids, my relatives, and my friends. But mostly, I don’t want to miss people who have lost their life because of another person’s ignorance. So, please do your part. And get vaccinated. No, it may not be the perfect solution, but it’s what we have to work with right now. So, please be part of the solution. Read what experts have to say on the subject, not what some television personality sitting behind a script has to offer.

And no, I can’t help myself from sharing my beliefs with you. I’m not just a cook. I’m a wife, mother, old friend, and new friend who wants the best for every person who is now living or is yet to be a resident of Mother Earth. If we don’t care about our planet and how to save it, and don’t value the lives of others, what have we really given to the world? I’d rather be remembered as a good person than as a good cook. (OK, I’d like to be remembered as a good cook too.) But upper most – a decent human being. That’s what really counts. And what I strive for daily.   

Peace and love to all.  

1 c. quinoa *

2 c. chicken broth  or 2 cups water and 2 teaspoons chicken base

3 T. extra virgin olive oil   

3 T. red wine vinegar

1 T. fresh lemon juice

2 cloves garlic, finely minced

pinch kosher salt

freshly ground black pepper

1 c. halved grape tomatoes

1 c. diced English cucumber

½ c. diced red, yellow, or orange bell pepper

⅓ c. minced red onion

2 T. chopped fresh parsley

½ c. sliced pitted kalamata olives

1 c. chopped feta cheese, or more to taste

Pour the quinoa into a fine mesh strainer and rinse under running water for at least 1 minute. (See why below.) Combine the rinsed quinoa and chicken broth in a saucepan. Bring the mixture to a boil, then decrease the heat to maintain a gentle simmer. Cook uncovered until the quinoa has absorbed all of the broth, about 20 minutes. Stir frequently. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork. Set aside.

Whisk the olive oil, vinegar, lemon juice, garlic, salt, and pepper together in a large salad bowl. Gently stir in the tomatoes, cucumber, bell pepper, red onion, parsley, kalamata olives, feta cheese, and slightly warm quinoa. Taste, and adjust seasoning. Chill in refrigerator, 1 to 4 hours.

*Quinoa is coated with a naturally occurring toxic substance called saponin.  So always rinse quinoa before cooking. Place the quinoa in a fine mesh strainer and run cold water over it until the entire soapy residue has been washed away. You can taste test a few seeds; if they still have a bitter taste, run more cold water over them.

If prepared correctly, the flavor of quinoa when cooked in just water is a somewhat nutty combination of brown rice and oats. But when cooked in broth, the seeds will take on the flavor of the broth. And as you can see if you look up my other quinoa recipes, I always cook the seeds in broth.    

SOURDOUGH WHOLE WHEAT BREAD (added yeast)

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I chose to make 2 small loaves.

OK, I’ve spared you any new bread recipes for several days now. But yesterday morning we had feasted on the remains of my last homemade bread baking adventure, so I had no choice but to take my sourdough starter out of the refrigerator and whip up a loaf. I was really in the mood for a nice boring whole wheat bread that would make great toast. And my favorite way to eat toast is slathered in honey. Now, not just any honey. My favorite is pine tree honey. But it’s really hard to find because the best pine tree honey we’ve ever tasted comes from Turkey. (The country, not the critter.) Which, incidentally, is where we learned to love pine tree honey in the first place.

Every morning we would find a wonderful combination of dishes waiting for us in the dining room of our accommodation. Our breakfasts were generally comprised of black and green olives, sliced cucumbers, cured meats, dips and sauces, eggs, fresh cheeses, sliced fresh tomatoes, fresh-baked bread with butter, jams, and honey. And often, delicious pastries. But what we both lived for, was the fresh bread and the honey. All the offerings were lovely, but the honey was so wonderful, we simply couldn’t get enough. And yes, we loved our holiday in Turkey. The Turkish people are friendly and gracious, and the cultural aspects of the country unparalleled. I felt a true connection with the land and the people from the first day of our visit. I especially loved the call to prayer that happened 5 times each day. Even though I am not Muslim, this simple soundscape had a profound impact on me. It helped me remember to be thankful for all the many blessings I have in my life.    

And even though we can’t feast on pine tree honey any longer, we are lucky enough to live in the land of Cats Paw honey*. This raw, unpasteurized honey from bees that love to nibble on clover, blackberries, dandelions, and thistle is absolutely delicious. And I have to say, slathered on our unbuttered toast this morning, the combination of this lovely local honey and this simple whole wheat bread made for mighty fine eating. And the bread had been very easy to build. Always a plus.

So, if you too would like to make a bread that is quick to assemble, and tastes wonderful, I recommend you give this recipe a try. And if you live in this area, I absolutely recommend you buy some Cats Paw honey at your earliest convenience.

As always, cherish your memories while still making new ones. As we get older, if we let them, physical limitations can have a negative impact on our lives. But if we have great memories to look back on, I think that helps us adjust to our new reality. I can’t ski any longer. But boy do I have great memories of gliding through the snow with family and friends by my side. The laughter, the joy of being outside, and the fellowship at the end of the day. Marvelous. So, no regrets that I can no longer put on uncomfortable ski boots, hustle my butt to sit down on the ski lift without killing myself, or get myself buried in powder snow enough so that Mr. C. has to dig me out. Nope – can’t happen anymore. But it did happen, and I have those wonderful memories to keep me entertained when I start feeling a bit creaky. Life is truly wonderful. Enjoy it to the fullest.

Peace and love to all.

½ c. lukewarm water

1 tsp. active dry yeast

2 tsp. pure maple syrup or honey

1 c. sourdough starter discard  

1½ tsp. kosher salt

2 T. vital wheat gluten** (I use Bob’s Red Mill Vital Wheat Gluten)

1 c. whole wheat flour

1 c. bread flour, or more as needed

extra virgin olive oil

Place the water, yeast, maple syrup, and sourdough starter in the bowl of your stand mixer. Stir gently with your dough hook. Let proof for 15 minutes, or until foam appears on top.

Add the salt, vital wheat gluten, and whole wheat flour. Stir well with dough hook. Add enough of the bread flour until a smooth, only slightly sticky dough forms. (This takes 3-4 minutes of letting your mixer do the hard work of kneading the dough). There should be no dough stuck to the bottom of the bowl. It should all be hanging on for dear life to the dough hook.

Once the dough has been kneaded, lightly grease the dough with a small amount of olive oil. Cover the bowl with plastic wrap and leave it alone for about 90 minutes or until almost doubled in size. Punch down the dough. (The dough should feel smooth and slightly springy.)

Shape into a loaf and place in a lightly greased 9 x 5-inch loaf pan. If you prefer smaller loaves, shape the dough into 2 equal sized loaves and use 2 7½ x 4-inch (roughly ½ lb.) loaf pans. Cover with plastic wrap or a tea towel and let rise for 75 minutes. Towards the end of the rising time, preheat the oven to 425-degrees.  

Bake for 35-40 minutes for large loaf, or about 20 minutes for smaller loaves, or until golden brown and firm. (If in doubt if the bread is done, take the breads temperature with an instant-read thermometer. It should read at least 195 degrees.)

Remove from oven and turn out onto a wire rack. Let cool completely before slicing. Store in an airtight container at room temperature. Will stay fresh for several days.

Absolutely wonderful toasted and slathered with butter and honey!  

*Locally owned Cats Paw Bees is dedicated to the restoration and preservation of an organic environment for the honey bee in the local community of Stanwood and Camano Island in the Puget Sound area of Western Washington. Andy & Bonnie Swanson own and operate Cats Paw Bees using natural and organic methods to raise honey bees, producing a raw natural honey filled with local floral flavors. To find this wonderful honey, visit www.catspawsbees.com for retail locations.

**Vital wheat gluten is nearly all gluten and almost no starch. When used as an additive in baking, its purpose is to add elasticity to flours that would otherwise be low in gluten, such as whole wheat flour or rye. It improves the rise of the raw dough and also improves the texture and chewiness of the final product.

 

AVOCADO, TOMATO, RED ONION, AND CUCUMBER SALAD

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This salad is the result of having an avocado, too many cherry tomatoes, and an English cucumber that really needed to be eaten. You know how that goes. Either you bought too many vegetables on your last grand adventure to the grocery store, or like with us, your last farm box included many of the same vegetables you already had on hand. This happens to us all the time. And of course, I always tell myself, this week I am going to serve – more – veggies! And it’s not that we don’t eat plenty of vegetables already. We do. But there is always room for improvement. Especially in this household where both of us have always enjoyed and felt cheated if we don’t dine on the perfect threesome for dinner. Entrée, side starch of some kind (unless of course it’s a pasta dish where the starch is part of the entrée), and a veggie or salad. And if there’s a slice or two of freshly baked bread on the side, all the better. (Bread at dinner doesn’t happen often at Chez Carr, but when it does it’s a real treat.) But, for us, our downfall is that darn starchy side dish.

Perhaps it’s just psychological, but I don’t think so. Regardless, my taste buds could apparently care less what my brain has to say on the subject. They just know what they like. And my taste buds like veggies just fine. But what they really crave are the creamy, calorie laden starches that compliment almost any entrée. Especially the entrées that feature a lean cut of meat or fish. So, you can see, after all my years of pacifying my taste buds, they are bound to rebel at a lean piece of chicken, no starchy side dish, but rather two veggies or a veggie and a salad.  

But the other evening, I served this salad with a baked piece of chicken and steamed broccoli. For whatever reason, this combination of dishes met with my taste bud’s approval. There was no, “I feel cheated”, “you’re trying to starve me”, or “why do you hate me” whining going on. In fact, because it had been a fairly low fat, low calorie dinner, my mind didn’t give me any flak either!

So, if you too would like to serve a dish that doesn’t cause guilt or a sense of longing for missed delicacies, build this salad at your earliest convenience. It is just creamy delicious. And just as satisfying as a starchy side dish. (But it’s got veggies in it!)

As always, have a great time in your kitchen, keep laughing out loud, and finding the joy in everything you do. Life’s short my friends. Live it to the fullest. And no, I’m not giving up on side dishes completely. I’m just going to try and cook healthier. And serve more vegetables. (Sorry honey!)    

Peace and love to all.       

1 T. extra virgin olive oil  

1 T. fresh lemon juice  

½ tsp. kosher salt  

freshly ground black pepper

1 c. halved grape or cherry tomatoes

⅓ c. thinly sliced red onion  

⅓ English cucumber, partially peeled, halved, then cut ⅓-inch thick

1 avocado, diced

1 T. chopped fresh parsley

Whisk or shake the olive oil, lemon juice, salt, and pepper together.  

Place the tomatoes, red onion, cucumber, diced avocado, and parsley in a salad bowl. Drizzle with the dressing and toss gently just before serving.

And yes of course, if you want to add some diced carrot to your salad, fling it in. Or any other veggie for that matter. This is just a basic “throw it all together” salad. The creamy delicious part comes from the avocado. Because regardless of how carefully you toss the salad, some of the avocado melts onto everything. Yum!   

GARLIC AND PARSLEY ISRAELI COUSCOUS

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Because I am always on the lookout for simple side dishes, I decided to take a gander in our pantry for inspiration. And if you have ever looked in my pantry, then you know that I have lots of choices available. Everywhere from many kinds of dried beans and peas, every color lentil imaginable, pasta in every style, shape and ethnicity, and all sorts of the usual grains, plus a few rather rare types which I have only used once. (And probably will never use again.)

But the one that caught my eye the other day, was way in the back, and one that I hadn’t used in years. (Yes, years!) In fact, I hadn’t even remembered that I still possessed any of this delicious pasta. (And you’re right. I obviously should take inventory of my pantry more often!) Anyway, there it was. Israeli couscous – sometimes called “pearl couscous”. (FYI, it looks like the Italian pasta acini di pepe, which is the Italian term for peppercorns.) But although acini di pepe and Israeli couscous may look alike, couscous is often considered a healthier alternative because it is made from whole-grain flour. And unlike regular couscous, which consists of very small granules which are merely dried before being packaged, Israeli couscous which have much larger granules, are toasted. This “toasting” gives Israeli couscous a lovey nutty flavor and a nice chewy bite.

So, the upshot of all this discourse is that I re-discovered Israeli couscous, I compiled a recipe, I made the dish, and now you too have a recipe for a quick and easy to prepare, non- argumentative, goes with everything, side dish. My work here is done!

As always, keep inventing new and delicious ways to prepare food. Remember, not every dish has to take a lot of prep time or effort. And it doesn’t have to be spectacular or award-winning, or even fit for company. It can simply serve as a nice compliment to whatever main entrée you are serving. After all, isn’t that the perfect definition of a side dish to begin with? And of course, being something new or different, it provides variety to a meal.

And as far as I’m concerned, variety is still every cook’s best friend when it comes to keeping their family happy and content at the dining table. If you doubt that statement, think what it would be like to live in a home that followed the regimen of Monday meatloaf, Tuesday tacos, Wednesday weiners, etc. etc. every – single – week! Good God, if I had to eat the same thing every Monday, I’d go bonkers! And I can’t imagine I’m any different than anyone else in that regard. So, even if a new dish you prepare isn’t everything you’d hoped for, you will still have tried to keep meal-time interesting. So, brava to each and every one of you who take a chance by trying new recipes. To my thinking, you totally rock!

Peace and love to all.

2 c. chicken broth

1 T. olive oil

1½ c. Israeli (often called Pearl) couscous

tiny pinch crushed red pepper flakes

2 lg. cloves garlic, finely minced

pinch seasoned salt

freshly ground black pepper 

1 T. chopped fresh parsley

Heat the chicken broth in the microwave until very hot. Set aside.

Pour the olive oil a medium sized covered heavy pan. Once hot, add the Israeli couscous and cook, stirring occasionally until toasted and a light golden brown, about 7 minutes. Add the crushed red pepper flakes and minced garlic then cook, stirring constantly, for 30 seconds. Add the hot broth, a tiny pinch of seasoned salt, and freshly cracked pepper, to taste.

Bring to a boil, reduce heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes. Give a stir once in a while for good measure. Add the freshly chopped parsley and mix until combined. Taste and adjust seasoning. Serve hot.

SIMPLE BRAISED CORNED BEEF WITH HORSERADISH CREAM SAUCE

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OK, I know there are hundreds of new recipes out there for corned beef, especially since corned beef is usually on sale and plentiful at this time of year. (Something to do with celebrating the patron saint of Ireland, or some such thing!) But somehow, I always seem to be a step or two behind everyone else, so I just fixed this dish last evening. And even though you have undoubtedly just finished eating the leftover corned beef you served on the 17th to celebrate all things Irish, I decided you needed this ever so simple way to prepare corned beef, whether you were presently sick of corned beef, or not.

Now the only thing I don’t like about corned beef is that it can tend to be a bit salty. (Now, in case you didn’t recognize it for what it is, my last sentence is commonly referred to as an understatement!) And the one way I have discovered to combat the problem of too much sodium left in the meat after it has been cooked, is to braise the corned beef in water. (Not an unusual recipe so far, right?) But where this recipe differs, is that I change the water 2 times while it braises its way to becoming the flavorful, tightly grained meat we all adore. And changing the water truly does work to remove a lot of the salt problem. And yes, it’s a bit of a bother to keep changing the water. But the proof is in the pudding, as the old saying goes!

When you read the ingredient list below, you will also learn that I have discovered a new way to up the flavor quotient in corned beef. I have begun preparing my own pickling spices. And I truly believe it makes a big difference.

So, that’s it for today. I’m sorry I couldn’t get my act together enough to post this recipe ahead of St. Patrick’s Day. But you now have a great new way to fix corned beef any time of year. Because corned beef is very versatile. (Think a great Reuben Sandwich. Recipe on site – of course!) And, using this simple recipe, the meat comes out delicious every time. For more recipes search under St. Patrick’s Day Recipes.

And in case you are wondering why I didn’t cook cabbage and carrots with the corned beef last evening, it’s because I didn’t have any cabbage on hand. But even if I had, I would have prepared my favorite recipe for cabbage and carrots – Braised Green Cabbage. (Yes of course the recipe is on this site.) Over the years, I have served this delightful vegetable dish to many guests, and they have all raved about it! In fact, one dear friend (Todd) even went so far as to inform his son (Miles) that he was actually eating vegetables as he was happily spooning them into his mouth. Apparently, Miles replied, “I don’t care what this is – it’s really good.” (High praise coming from an 18-year-old young man!)

So, what did I serve with the corned beef and sauce? Oven Roasted Sweet Potatoes (recipe will be posted within the next few days) and Salade de Carottes Rapées (French Grated Carrot Salad). And if you have never prepared or eaten this salad, you are in for a treat. Both from a cook’s perspective because of the ease of preparation, but also from the standpoint of the lucky person who gets to eat this delicious salad. And of course, this recipe is available on this site with just a few simple keystrokes.

As always, have fun in your kitchen. And remember, certain meats that we only think of at holiday time are perfect year-round. So, corned beef isn’t just for the 17th of March. And it’s still legal to serve turkey any time of year. Ham makes a yummy any time entrée and doesn’t take offence if served other than as the star of your Christmas feast. And baked heart isn’t just for Valentine’s Day. (Oh wait – maybe I’m the only one who thinks baked heart is perfect for Valentine’s Day. Never mind!)

Just don’t limit your entrée possibilities by forgetting about all those wonderful meats we tend to think of only once a year. Because some of these protein sources are quite affordable and the leftovers perfect for use in other simple to prepare dishes. And as we all know – variety is the opiate of the culinary elite. (Who said that you might ask?) I did – just now!

Peace and love to all.   

1 T. whole coriander seeds

1 tsp. whole mixed peppercorns (peppercorn mé·lange)

1½ tsp. mustard seeds

½ tsp. anise seeds

2 bay leaves, crumbled

¼ tsp. crushed red pepper flakes

1 (4-lb.) flat-cut corned beef (do not trim the fat)

Toast the coriander, peppercorns, mustard seeds, and anise seeds in a skillet until fragrant. Add the crumbled bay leaves and crushed red pepper flakes; toast for another minute. Pour the warm spices into a covered roasting pan. (I use my Le Creuset Braiser.) Preheat the oven to 325-degrees. (If you don’t use the entire spice mix, store the remainder in an airtight container.)

Please note: You can use the packet of spices that comes with the corned beef instead of preparing your own mix. I simply prefer to make my own spice mix because I think my blend of spices flavors the meat better.

But be warned: You might want to use only half of the homemade spice mix the first time you prepare corned beef this way. Using all of the spice mix makes for very, deeply flavored corned beef.        

Rinse the corned beef thoroughly under running cold water. (This helps remove excess salt.) (No need to dry the meat.) Place the washed corned beef fat side up in the roasting pan with the spice mix. (You’ll trim the fat off after the meat is cooked.) Pour 2 cups of water into the pan. Cover tightly with lid or heavy duty foil and bake for 1 hour. After 1 hour, remove from oven and using a turkey baster, suck up most of the liquid and discard. (Try to leave as much of the spice as possible undisturbed.) Add 2 cups fresh water, and cover. Bake for another hour. After the second hour, drain off the liquid again. Then add 2 more cups of water, cover, and return once again to the oven. Total braising time – 3 hours or until the meat shreds easily.

Remove from oven and transfer the corned beef to a cutting board and let sit until cool enough to handle. Cut off the layer of fat on top of the corned beef and discard. Slice the meat against the grain into ½-inch slices. Arrange the meat on a platter and serve with the Horseradish Cream Sauce. (recipe below)

Please note: If you wish to cook cabbage wedges, small red potatoes, and/or carrots with the corned beef, simply add them the third hour of braising. Then remove them to a serving bowl, cover to keep warm, and serve them along side the sliced corned beef. And yes, there will still be enough flavor in the water to produce delectable veggies.  

Horseradish Cream Sauce

1 c. sour cream

2 T. prepared horseradish, plus more if desired

1 T. Dijon mustard

1 tsp. white wine vinegar

¼ tsp. kosher salt

freshly ground black pepper

¼ tsp. granulated sugar

Combine all of the ingredients in a small bowl. Taste and adjust seasoning, adding more horseradish, if desired.

SAVORY BAKED SPATCHCOCKED CORNISH GAME HEN

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OK, we love Cornish game hens. And whereas, when we were younger, we could each easily polish off our own game hen, that is no longer the case. So, we now share a hen. (A 24-ounce hen that is. And yes, they come in smaller sizes!) And as much as I think a grilled game hen is lovely, I prefer to stick the darn thing in the oven and forget about it. So, I am always trying to find new and different ways to serve these rather affordable and succulent little beasties.

So, the other evening, for the first time ever, I decided to try my hand at spatchcocking. I’d heard about this method of insuring that every bit of the hen gets roasted evenly, but I had never tried it. For whatever reason. (Oh heck, I know the reason. I thought it would be much more difficult than it was and that I would make as much of a mess spatchcocking, as I do when I try to cutup a whole chicken. Which, unfortunately, I have never succeeded in doing, enough so, that you could identify it as chicken rather than mystery meat! But that’s a long, sad tale for another day!) Anyway, I managed to make short work of the job and was quite proud of myself. And the hen roasted beautifully. And I was so delighted to find that the skin (which is one of the best parts of a game hen) had browned and crisped up beautifully. Revelation! And I’ve got to say, for me there is no turning back! It’s spatchcocked game hens for me from now on. And yes, I have another wonderful recipe for game hens on this site. Rosemary, Lemon, and Garlic Roasted Cornish Game Hens. But you can bet your last turkey wish bone, that the next time I make that delightful recipe, there will have been some spatchcocking action going on before that baby reaches the oven! (I’m nothing if not flexible!)

So, if you too are a fan of Cornish game hens, and for the world I wouldn’t know why you wouldn’t be, then I suggest you give this recipe a try. And to learn how to spatchcock a game hen, go on-line. There are innumerable videos for you to watch presented by people who actually know what they’re doing! I leave you in their capable hands.

So, as always, leave your fears behind when you go into your kitchen. I remember taking a short cake decorating class many years ago. And the first thing our instructor said to us was “remember, frosting is an inanimate object, and you all are smart human beings.” (She was making a huge assumption when it came to this class attendee. But I was smart enough to catch her point.) Frosting, or any ingredient for that matter, is subject to the whims and wishes of the cook. In a cook’s capable hands, frosting can be spread beautifully, or if can look like a 5-year-old had fun alone in the kitchen. But her point was, so what if your first try isn’t successful, scrape the frosting off the cake and try again. You, the human, are in charge. I learned a lot that day from that fine instructor. But I still can’t cut up a chicken to save my soul!  

Peace and love to all.          

3 T. unsalted butter, room temperature

½ tsp. seasoned salt

freshly ground black pepper

1 clove garlic, finely minced

½ lemon, zested

1 tsp. minced fresh rosemary

½ tsp. minced fresh sage

½ tsp. fresh thyme leaves

1 (24-oz.) Cornish game hen, washed, dried and spatchcocked

In a small bowl, mix the butter, seasoned salt, pepper, garlic, lemon zest, rosemary, sage, and thyme together. Place the spatchcocked hen on a small, rimmed baking sheet.

Using your finger loosen the skin from the breast and legs/thighs and stuff all but 1 tablespoon of the lemon-herb butter under the skin. Rub the remaining butter over the top of the hen.

Bake in a pre-heated 375-degree oven for 1 hour or until the skin is golden brown and the internal temperature in the thigh reaches 160-degrees. Remove from the oven and let rest for 10 minutes before serving.

SALTED DARK CHOCOLATE FUDGE-WALNUT BROWNIES

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Based on a recipe from the cafedelites.com site, I offer you this recipe for an extremely moist and fudgy, nutty, and over the top, dark chocolate brownie. But please be warned. If you are not a fan of dark chocolate, this is probably not the recipe for you. Because there is no escaping the fact that these brownies are ultra-chocolaty and super rich. (To my way of thinking, exactly how a brownie should taste. But that’s just me!) And the best part, the dark rich chocolate comes from cocoa. So, no having to melt chocolate! And no having to get out your mixer either. Just a couple of bowls and a short bit of time and you have a pan of brownies fit for a king or queen.

So, really, there’s nothing left to say, except, you simply must prepare a batch of these brownies for yourself. And if you happen to be feeling magnanimous, you might offer a bite to your significant other or a dear friend. But don’t bother offering any to your kids. Children under 12 wouldn’t appreciate them. And a teenager would simply inhale them, not having the sophistication to nibble on them slowly in order to savor every tiny morsel of chocolate goodness. These brownies were simply designed to be eaten by brownie connoisseurs. And not to be wasted on the uninitiated!

So, as always, have fun playing with your food. And sometimes, just for the pure delight factor, have fun baking something that is strictly for yourself!

Peace and love to all.     

½ c.(1 stick) unsalted butter

1 T. vegetable oil

½ c. + 2 T. granulated sugar

½ c. brown sugar, packed

2 lg. eggs

2 tsp. pure vanilla extract

½ c. unbleached all-purpose flour, fluffed

½ c. good unsweetened cocoa powder (I use Valrhono, Scharffen Berger, or Hershey’s Cocoa Natural Unsweetened Cocoa Powder)

½ tsp. espresso powder (I use Medaglia D’Oro)

¼ tsp. kosher salt

½ c. mini semi-sweet chocolate chips

¾ c. chopped walnuts

coarse sea salt

Lightly grease an 8-inch square baking pan (glass preferably) with cooking spray. Set aside.

In a large glass mixing bowl, melt the butter and keep heating it until it is hot. Whisk in the oil, granulated sugar, and brown sugar until well combined. Add the eggs and vanilla; beat for a couple of minutes until the mixture is lighter in color.

In another mixing bowl, whisk the flour, cocoa powder, espresso powder, and kosher salt together. Gently fold the dry ingredients into the wet ingredients just until combined. (Do not over mix.) Then gently fold in the chocolate chips and walnuts.   

Scoop the batter into the prepared pan, smoothing the top out evenly. Lightly sprinkle with coarse sea salt. (Not too much. Just enough to give each bite a tiny hint of salt.)    

Bake on the top rack of your pre-heated 325-degree oven (350-degrees if using a metal pan) for 23-27 minutes, or until the center of the brownies no longer jiggles and the top is just set to the touch. (Forget using a toothpick. It will come out with batter still attached. And you might be tempted to leave the pan in the oven too long! Don’t forget, the brownies will keep baking in the hot pan as they cool). If the top part of your oven tends to capture the heat, bake the brownies on the middle rack.

Remove from oven and allow to completely cool before cutting into squares. Store in an airtight container.