Author Archives: Patti

SHRIMP CHOW MEIN

Leave a reply

I seriously love Chinese food. I can remember going to the Moon Temple Restaurant in Wallingford a few times when I was in high school. But as a family we rarely ate out. Once a year we would go to Ivar’s restaurant and have their seafood platter. I remember that annual event being an absolute highlight of my childhood.    

But being introduced to Chinese food by my teenage friends was probably a defining moment for me when it came to food. With all the variety of flavors, textures, and ingredients, I was immediately smitten. I simply had no basis for comparison. The food served at home was hearty, but nothing like what I was experiencing with my friends. I truly believe my love of food and subsequent zest for cooking germinated in that humble restaurant. Of course having worked in Seattle’s International district for 10 years didn’t diminish my enthusiasm for Asian food in the slightest. If anything, it only fanned the flame that still burns brightly after all these many years.

So with Chinese food in mind, I glommed this recipe together. And as with many of the recipes I come up with, this dish was built around ingredients I had on hand. And yes, I almost always have a package of frozen shrimp in the freezer. And If I even get low on fresh ginger, I break out in hives. Same with onions, fresh garlic, broccoli, and green onions. Kale, well that’s another story.

I never have to worry about running low on kale because the stuff grows like weeds, all year round! I planted some seeds in one of my half wine barrels on the west side of our house about 4 years ago, and since then I have never been without kale. In fact now I have 2 barrels containing kale. (Kale was even starting to grow around the base of the barrels, but I soon put an end to the seedlings!) Anyway, back to this recipe.

Like I said – kale galore! That’s chard coming up in the next barrel.

If you too love Chinese food (American Chinese that is), give this recipe a try. And don’t worry about having all of the same ingredients I used. Matters not. Use what you have on hand. Mushrooms, water chestnuts, bean sprouts, etc. would be lovely in this dish. No shrimp, no problem. Use chicken or no meat at all! That works too. Just be creative. And make it a fun experience. While you’re chopping away, why not have one of your kids read to you. It will occupy your little darling, and it will take your mind off cutting all those veggies with absolute precision. Just be mindful enough that you don’t chop off a finger.

So stay healthy dear readers. And keep spending time in your kitchen.

⅓ c. soy sauce

2 T. honey

¼ c. chicken stock

1 T. minced fresh ginger

3 garlic cloves, finely minced

pinch crushed red pepper flakes

¼ tsp. kosher salt

freshly ground black pepper  

1 lb. lg. uncooked shrimp, cut in half   

1 T. vegetable oil

2 tsp. toasted sesame oil

½ c. julienned carrot

½ c. thinly sliced yellow or white onion

¼ c. thinly sliced celery

1 c. broccoli florets

6-8 pea pods, thinly sliced on the diagonal

½ c. finely cut spinach, kale, or green cabbage

6 green onions, thinly sliced on the diagonal   

6 oz. chow mein noodles, cooked according to package instructions

Mix the soy sauce, honey, chicken stock, ginger, garlic, crushed red pepper flakes, salt, and pepper in a small bowl.

Place the shrimp in a medium sized bowl and stir in about a third of the soy sauce mixture. Cover the bowl and place in fridge for about an hour. 

When the shrimp have finished marinating, heat the vegetable oil and sesame oil in a large pan over medium high heat. Add the carrot, onion, celery, and broccoli; cook for 3-4 minutes or until vegetables start to soften. Add the pea pods and spinach along with 2 tablespoon of water and another third of the soy sauce mixture. Cook, stirring constantly, until the spinach is wilted, about 2-3 minutes. Remove the vegetables to a serving bowl.

Add the shrimp to the pan along with any marinade left in the bowl. Cook the shrimp for 2-3 minutes per side or until pink and opaque.

Add the vegetables back into the pan along with the remaining soy sauce mixture, green onions, and cooked noodles. Stir to combine all the ingredients. Cook for a couple of minutes then serve immediately.

  

OLD FASHIONED PEANUT BUTTER COOKIES

Leave a reply

Once in a while I am reminded that although I included a recipe in one of my two cookbooks, I have not published the recipe on my blog. My bad, I know! Anyway, thanks Leslie C. for bringing my attention back to this recipe. I make these cookies with regularity. But because I have the recipe in written form, I just naturally grab my cookbook and go from there.

Anyway – this is just an old fashioned cookie recipe. One that I have been making for decades. And yes I have other peanut butter cookie recipes on this site. But when I want just a simple, take me back to the days of building cookies for my kids sort of cookie, this is the recipe I use. And for very good reasons. These cookies are simple to make, the texture is perfect, and they taste like peanut butter. Simple as that! Hope you enjoy this classic.

And sorry about no picture. I would have made a batch of these cookies and taken a picture, except we are low on peanut butter. And I didn’t want to make a special trip to the grocery store. Not with coronavirus lurking behind every corner. Besides, you know what peanut butter cookies look like. Your imagination will undoubtedly do better justice to these little darlings than I could provide with my slap hazard camera technique. I may have a few redeemable skills, but photography sure isn’t one of them! Stay healthy everyone – and keep baking.

Update: As you can now see, I have added a picture of these peanut butter cookies. After having written this post, I couldn’t stand it. I used the last of our peanut butter to build a batch. But it was worth it. And they are still as good as I remembered.

½ c. butter, room temp. (You can use soft shortening if you prefer, or half butter, half shortening)

½ c. peanut butter, smooth or crunchy (not natural style)

½ c. granulated sugar

½ c. brown sugar (packed)

1 egg

½ tsp. vanilla

1¼ c. unbleached all-purpose flour

½ tsp. baking powder

¾ tsp. baking soda

¼ tsp. salt

Cream the butter, peanut butter, granulated sugar, and brown sugar together until smooth. Mix in the egg and vanilla.

Whisk the flour, baking powder, baking soda, and salt together. Gradually add to the butter mixture, beating well after each addition.

Using a medium sized ice cream scoop, drop balls of dough, 2 inches apart, onto a very lightly greased baking sheet. Flatten each in a crisscross pattern with the tines of a fork.

Bake 8 to 10 minutes in a pre-heated 375 degree oven. Do not overbake. As soon as cracks appear on the surface of the cookie, they are done.

Remove from oven and cool completely on a wire rack. Store in an airtight container. Recipe easily doubles.  

SOURDOUGH CORNMEAL BREAD

Leave a reply

I recently stated that I love cornbread. Still absolutely true. But usually the cornbread I make is baked in a pan. Not this cornbread. This version is more like a regular yeast bread that just happens to contain cornmeal. And oh boy is it yummy.

I found the recipe on the “fromthegrapevine” site. It takes a sourdough starter and two days to produce a loaf. But it is well worth the effort and time spent. And since we are all confined to quarters anyway, what better time to spend some quality time in the kitchen.

And while you’re already in the kitchen, how about baking a sweet treat for your family too. There are lots of great cookie recipes on this site. But one that I failed to post when I first began this blog in January of 2013, is the bonus recipe you will find at the bottom of this post. It’s a very standard peanut butter cookie recipe but still one of the best, and sure to be a hit with your family. And I know if I still had kids at home, they would be yammering at me daily to build a batch. They truly adored these cookies. (Actually they still love these cookies and would probably love it if I would send them a care package today. But with the coronavirus curtailing most of my patently guilt ridden maternal instincts, they can just jolly well build their own damn cookies.)   

All kidding aside, this is a very scary time for everyone. And a little bit of special love coming from your kitchen, the very heart of your home, could really help.

And to my own children, their spouses and significant others, my grandchildren, and their children – please stay healthy. Always know how much I love you and that if it were the safe thing to do, I would bake cookies and send them to you in a heartbeat.

As always, peace, good health, and love to all.

  • ½ c. sourdough starter
  • 1 c. + 2 T. lukewarm water, divided
  • 3 c. unbleached all-purpose flour, divided, plus more as needed
  • ½ c. + 2 T. yellow corn meal
  • 1 T. extra virgin olive oil, divided plus more to coat your hands
  • ½ tsp. baking soda
  • 1½ tsp. kosher salt

Day 1:

In the bowl of your stand mixer, mix the sourdough starter, 1 cup of the lukewarm water, 1½ cups of the all-purpose flour, and all of the yellow corn meal together. Dribble about a teaspoon of the olive oil over the dough, and with your hand gently make a thin film over the dough. Cover the bowl with plastic wrap and place in your fridge overnight. By the following morning, the sponge should be light and pocked with bubbles.

Day 2:

Whisk the remaining 2 tablespoons water, remaining two teaspoons olive oil, baking soda, and salt together. Pour the mixture into the mixing bowl containing the sponge and mix together with your dough hook.

Add just about all of the remaining 1½ cups flour. Mix and knead the dough until you have achieved a soft dough. Add flour as needed. You don’t want a stiff dough; just one that is easy to handle with oiled hands. 

Lightly coat your hands with olive oil, then shape the dough into a round “boule” shaped loaf. Place on a parchment paper lined baking sheet, cover loosely with a piece of plastic wrap that has been lightly greased with cooking spray, and let rise in a warm place 1½ to 2 hours or until the dough has grown light, with noticeable bubbles under the surface skin.

Five minutes before placing in the oven, cut several horizontal slashes on the top with a serrated bread knife to help prevent a cracked crust.  

Bake in a pre-heated 350 degree oven for 30-35 minutes or until the internal temperature reaches about 200 degrees when taken with an instant read thermometer from the side of the loaf. Remove from oven and place on a wire rack to cool completely. Great slathered with butter and served beside a nice hot bowl of homemade soup. And absolutely fabulous for breakfast toasted and topped with butter and honey.

OLD FASHIONED PEANUT BUTTER COOKIES

½ c. butter, room temp.

½ c. peanut butter, smooth or crunchy (not natural style)

½ c. granulated sugar

½ c. brown sugar (packed)

1 egg

½ tsp. vanilla

1¼ c. unbleached all-purpose flour

½ tsp. baking powder

¾ tsp. baking soda

¼ tsp. salt

Cream the butter, peanut butter, granulated sugar, and brown sugar together until smooth. Mix in the egg and vanilla.

Whisk the flour, baking powder, baking soda, and salt together. Gradually add to the butter mixture, beating well after each addition.

Using a medium sized ice cream scoop, drop balls of dough, 2 inches apart, onto a very lightly greased baking sheet. Flatten each in a crisscross pattern with the tines of a fork.

Bake 8 to 10 minutes in a pre-heated 375 degree oven. Do not overbake. As soon as cracks appear on the surface of the cookie, they are done.

Remove from oven and cool completely on a wire rack. Store in an airtight container. Recipe easily doubles.   

CREAMY CHICKEN AND MUSHROOM SKILLET DISH

1 Reply
Chicken just ready to come out of the pan
Sauced and ready to be served

I made this dish for dinner last evening. It was sensational. Easy to prepare and definitely guest quality. Of course because of the coronavirus we are currently unable to have guests over for dinner. But as soon as we can once again socialize without masks and be within 6 feet of each other, you can bet your last roll of toilet paper that I will be making this dish for friends. It is exactly that delicious.

I found the bones for this recipe on the Saving Room for Dessert site. Thank you Tricia for posting such a wonderful recipe. I changed things up a bit to reflect my own taste preferences, but also to accommodate what I had on hand. Like I said in a previous post, I’m really trying to avoid unnecessary trips to the grocery store.

So if you have all or at least most of the ingredients listed below in your home right now, I would say don’t hesitate. Make this dish ASAP. I served it with white rice. Not my first choice, but I had served a pasta dish the night before, and we had no white or gold potatoes available. We had a purple variety, but I didn’t think a purple potato mash would look very appealing alongside the chicken. And I always take presentation into consideration. Well that and it’s really easy to slam rice and water together in a rice cooker. And frankly I had already spent a bunch of time in the kitchen yesterday. I had started some sourdough bread and made an apple crisp for our dessert. And no, we don’t usually have dessert.

But these are desperate times. And as the expression attributed to Hippocrates goes – “desperate times call for desperate measures”. In his work Amorphisms he wrote: “For extreme diseases, extreme methods of cure, as to restriction, are most suitable.” Very applicable to what is happening right now throughout the world.  

So with Hippocrates’s very relevant words running freely through my consciousness, I’ve decided to adopt, at least for the present, (and with abject apologies to the dead Hippocrates) the following addendum: “And when restricted to one’s own domicile is mandated for the good of all, a daily end of dinner treat is to be encouraged.”

Stay healthy dear friends. Stay positive. And keep cooking.

2 boneless, skinless chicken breasts  

½ c. all-purpose flour

½ tsp. kosher salt

freshly ground black pepper

½ tsp. granulated garlic

8-oz. button mushrooms, cleaned and thickly sliced

4 T. (½ stick) unsalted butter, divided

1 T. extra virgin olive oil

2 garlic cloves, finely minced

¼ c. thinly sliced onion

1½ c. chicken broth

½ c. dry white wine

½ c. whole milk

½ tsp. fresh thyme leaves

½ tsp. finely chopped fresh rosemary

1 tsp. Dijon mustard

2 tsp. cornstarch dissolved in 2 tablespoons water or broth

1 T. chopped fresh parsley, opt.

(Sorry about all the space between the ingredients. I have yet to figure out how to create a list after the latest “upgrade”. Grrrrrr)

Pat the chicken breasts dry with paper towels. Cut each breast in half diagonally into 2 thinner cutlets. Then cut each piece in half. (Will have 8 pieces if you have done this step correctly.)

In a shallow container (I use an 8-inch cake pan) combine the flour, salt, pepper, and granulated garlic. Set aside.

Add 2 tablespoons of the butter and the olive oil to a large skillet. Heat over medium until the butter is melted. Dredge the chicken pieces in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until lightly browned, about 5 minutes. Turn and cook another 3-5 minutes. When the chicken is done, remove to a plate and cover to keep warm. Repeat until all chicken is browned.

Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook until well browned. Add the onion to the pan and cook until softened. Add the minced garlic and sauté for 30 seconds or until fragrant.

Meanwhile whisk the chicken stock, wine, milk, thyme leaves, chopped fresh rosemary, and Dijon mustard together in a medium sized bowl. Add to the pan after the garlic has cooked for 30 seconds. Bring to a boil and cook for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the cooked chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Taste and adjust seasoning. Garnish with parsley and serve with rice, potatoes, or noodles.

CREAMY ITALIAN SAUSAGE PASTA

Leave a reply

Because of the coronavirus and being quarantined for God know how much longer, I am being super diligent about cooking with ingredients that need to be used right now! I simply don’t want to go to the grocery store any more often than is absolutely necessary. Even though I was a really good girl this morning and learned how to make masks for us using Mr. Cs handkerchiefs and rubber bands. I still don’t want to leave the relative safety of our home for purchases that could be saved for a later date. I figure the more I stay away from people and places, the more likely I won’t either contract the disease or God forbid, unknowingly spread the disease to my fellow Camano Islanders. (And yes I know there is every likelihood that I will eventually contract the disease. I haven’t been burying my head under my pillow. I read the news and various articles daily. But I have confidence that in time the medical community will come up with a vaccine. And hopefully before that, ways to relieve symptoms and save lives. But for now, I am using the ingredients that I have on hand. Period!)   

The other evening I made stuffed green peppers and used half a pound of bulk Italian sausage from our freezer in the filling. Our local grocery store makes and sells bulk Italian sausage (really good BTW), but only by the pound. (See where I’m going with this?) So I decided to work up a recipe using the remaining half pound that kept calling to me every time I opened the refrigerator door. And because I love Italian food and it being Italian sausage after all, pasta immediately sprang to mind. (The greater question being, when doesn’t Italian food come to mind?) Anyway – I came up with this dish and we both enjoyed it. And it was very easy to prepare. Enough said.

I guess the main thing I want to leave you with, is that this is a perfect time to be inventive. Really delicious dishes often times come from what’s already in your fridge or freezer. And now more than ever, use what you have on hand. I’m not saying you should stop buying groceries. Our economy needs shoppers. But be wise about it. And please be kind. Don’t hoard. Chickens don’t stop laying eggs during a pandemic. Cows still need to be milked. And truck drivers are on the road every day of the week bringing products to our stores, including toilet paper. What the heck was that about anyway? Now chocolate, I could understand hoarding chocolate. But a paper product! Anyway, as always – peace and love to all. And of course – happy eating.

  • 2 tsp. extra virgin olive oil
  • ½ lb. bulk Italian sausage
  • ¼ c. finely chopped onion
  • 1 lg. garlic clove, finely minced
  • pinch crushed red pepper flakes
  • pinch kosher salt
  • freshly ground black pepper
  • 1 (14.5-oz.) can diced tomatoes (preferably Italian brand)
  • ¾ c. whole milk
  • ⅓ c. chopped fresh basil, or more to taste
  • ½ c. grated Parmesan, Pecorino-Romano, or Asiago cheese – plus more for passing
  • ½ c. shredded mozzarella cheese
  • 6 oz. al dente pasta of choice*

In a large frying pan, heat the olive oil. Add the sausage and break it apart with your spatula or a wooden spoon as it browns. Add the onion and cook for a few minutes or until nicely softened. Add the garlic, crushed red pepper flakes, salt, and pepper; cook for 1 minute.

Stir in the diced tomatoes and milk. Bring to a boil, reduce heat, and simmer until the sauce has thickened a bit. Stir in the fresh basil and al dente pasta. (Use a bit of the pasta water if the sauce is too thick. Add pasta water a tablespoon at a time.) Remove from heat and stir in both cheeses. Serve immediately. Pass additional cheese as garnish.

*As always, the success of most hot pasta dishes is in the quality of the pasta. Not necessarily the brand, but more how the pasta is cooked and when the pasta is added to the sauce.

My number one pasta rule: Never make the pasta wait for the sauce to finish cooking. If anything, the sauce can wait for the perfectly cooked al dente pasta to be added right at the last minute.

SOURDOUGH BREAD (no added yeast)

Leave a reply

OK, I just made this simple sourdough bread and it is not only stinkin’ easy to prepare, but absolutely delicious to boot! So being mindful of the fact that yeast is hard to come by right now, I plan to build this bread quite often during the next few weeks. At least until yeast once again appears with regularity on grocery store shelves. And even then, this bread may become the new “bread of choice” here at Chez Carr. It is truly that delicious. Plus, no fancy ingredients required, not even bread flour! And no added yeast. The sourdough starter and a bit of time supply all the leavening needed. And the only thing we spread on our toast this morning was a bit of butter. No peanut butter, jam, honey, flavored cream cheese etc. Simply not needed. That in itself will save us money and unnecessary calories.

So if you have ever had a hankering to build your own bread, now is the time. It does take a bit of time (making the sourdough starter to begin with and then two days to actually remove a loaf from the oven), but the reward is worth the wait.

The hard part, if you are not already a bread baker, might be finding a packet of active dry yeast to prepare the sourdough starter. But this is where your cell phone or computer come in handy.

Call a neighbor, friend, or relative. Explain that you are on a mission to find a packet of yeast. Explain why you need it, and then plan for 2 exchanges to take place.

First exchange: They place a packet or tablespoon of yeast in a clean plastic bag having just carefully washed their hands. They leave the bag on the steps of their home. You pick it up wearing gloves and immediately disinfect the bag. You go home, after blowing them a kiss from the street, and prepare the sourdough starter. After waiting 3 days for the starter to do its thing, you make a double batch of this bread.

Second exchange: After the bread cools, you wash your hands very carefully and place one of the boules in a clean plastic bag. You call your friends to make sure they are home (where else would they be) and tell them to look on their front porch in however long it takes for you to reach their home. They open their door, pick up the bag, blow you a kiss from their stoop, carry the bag inside, and carefully clean the outside of the bag. Both families enjoy homemade bread for dinner. A win/win situation!

So go crazy. Make bread. And watch for more bread recipes to come, or explore the bread recipes already on this site. I mean really. Anyone can build a loaf of bread! You went to college, or were/are a master plumber, or science wiz, etc. etc. You might even be one of those amazing people who can put together a piece of furniture from Ikea. If you can manage that, you can build bread!  

Please stay healthy, and as always peace and love to all.

  • ½ c. active sourdough starter – see TIP below to make sure your starter is active. Also find a recipe to build your own sourdough starter at the bottom of this post.
  • ¾ c. lukewarm water
  • 2½ c. unbleached or regular all-purpose flour, or more if needed
  • 1½ tsp. granulated sugar
  • 1 tsp. kosher salt
  • olive oil

Day 1:

Combine the sourdough starter, water, and 1½ cups of the flour in the bowl of your stand mixer. Stir to combine. Cover, and let rest at room temperature for 4 hours. Then place in your refrigerate until the next morning.

Day 2:

Add the remaining 1 cup flour, sugar, and salt. Knead dough until smooth. Pour a bit of olive oil into the bowl, and form the dough into a ball. Cover the bowl with plastic wrap and let the dough rise until doubled. This can take anywhere from 2 to 5 hours. (Mine took 3 hours.) Sourdough bread, especially sourdough without added yeast, is not on a timetable. Check every half hour or so, and be patient. When you think it has risen enough, moisten a finger with a bit of oil, and make a small dent in the dough near the side of the pan. If the dent remains, the bread is ready to shape into a round loaf, often referred to as a “boule”.  

Place the boule on a lightly greased or parchment paper lined baking sheet. Lightly spray a piece of plastic wrap with cooking spray, and loosely cover the boule (spray side down). Let the boule rise until very puffy, about 2 to 4 hours. (Mine took 2 hours.) (Don’t worry if the boule spreads more than it rises; it will puff up during baking.)  

5 minutes before placing in a pre-heated 425 degree oven, lightly spray the boule with lukewarm water. Cut three fairly deep horizontal slashes in the loaf with a serrated bread knife.

Bake for 25 to 30 minutes, or until it’s a very deep golden brown. If you have an instant-read thermometer, the internal temperature should read about 208 degrees when you stick the prong into the side of the boule.

Remove from oven; cool on a wire rack before slathering with butter or dipping in flavored olive oil. Also makes absolutely wonderful toast.

Note: You can easily double this recipe and put one of the boules in your freezer for use at a later time or give to a friend.

TIP:

To test if your sourdough starter is active, drop one teaspoonful into a cup of tepid water. The starter should bounce right up to the top of the water and retain its form.

If your starter appears to not be active, discard about half a cup and replace it with a half cup of flour and a half cup of water. Stir well. Place on a counter at room temperature, then test your starter again after a few hours.

SOURDOUGH STARTER

  • 2 c. unbleached all-purpose flour
  • 2 T. sugar
  • 1 T. or 1 pkg. active dry yeast
  • 2 c. barely warm water

Combine all ingredients in a glass or plastic juice pitcher using a wooden or plastic spoon. (Don’t worry about lumps because the little yeasty beasties will make short work of dissolving the lumps!) Cover with lid, turning strainer in lid to pouring lip. (This allows air to reach the starter.) Let ferment 3 days at room temperature, stirring several times daily. After the third day, transfer starter to a covered glass container and refrigerate. It is now ready to use.

To use, remove desired amount for recipe and replenish starter by stirring in equal amounts of flour and water or follow the instructions for the particular bread you are making. Let stand at room temperature overnight. Return to refrigerator.

If a clear liquid forms on top, stir back into starter. Every time you use, replenish with equal amounts of flour and water. Even if you don’t use every week, replenish every 7 – 10 days with equal amounts flour and water. (First remove about ½ cup of the existing starter. This allows room in your container for the new flour (yeast food) and water.)

Use in any of your favorite bread, muffin, or pancake recipes.

ITALIAN SAUSAGE, MUSHROOM, SPINACH, AND CHEESE STUFFED BELL PEPPERS

Leave a reply

Well I’ve said it before, but it bears repeating. I LOVE stuffed bell peppers. Love them I tell you. With a passion even. Could eat them every week for the rest of my life! So there. Now you know how I really feel about stuffed peppers. But have I ever mentioned that I like preparing them too? No, probably not. But it’s true. I like fixing them as much as I like eating them! And why is that you might wonder? Well……they are quick and easy to prepare. And really you can’t go wrong with whatever you choose to plop into the mix. Oh OK, chocolate chips might not work so well. But anything in the savory, cheesy, meaty, vegetative, starchy arena most likely would work. Stuffed peppers are kind of the quintessential “clean out your refrigerator baby!” dish for the masses. (Can you really ask more from a lowly vegetable than that? I think not too.)

So yesterday, while I was wondering what to stuff the last two beautiful green peppers I had in my fridge, I decided to “shop” my freezer and fridge. (God knows I don’t want to go to a grocery store any more than absolutely necessary during this coronavirus crisis. I don’t want Mr. C. to have to go either. We only have 3 masks to our name, and we want to save them in case of an emergency. But I digress….)

Anyway, I started with some frozen bulk Italian sausage I had been meaning to use for a while now. The sausage led to mushrooms, which led to the scant remains of a large plastic container of spinach, which naturally paved the way for cheese to enter the game. The rest as they say is history. But unlike some of the horrific history that is currently being made, I plan to repeat this dish in the future. Maybe not until I can get my well-scrubbed hands on more bell peppers, but as far as I’m concerned, the sooner the better!

So if you happen to have a couple of bell peppers in your fridge (who cares what color they may be), stuff those suckers with either this mix of ingredients, or go shopping in your freezer or refrigerator as I did and come up with your own combination of ingredients. Just don’t add chocolate chips. Trust me on this one.

As always – peace, love, and happy cooking to all.

  • 2 lg. bell peppers (green, red, orange, or yellow)
  • 2 tsp. extra virgin olive oil
  • ½ lb. bulk Italian sausage
  • ¼ c. finely chopped onion
  • 4 medium sized button mushrooms, chopped
  • 1 garlic clove, finely minced
  • 2 tsp. chopped fresh parsley
  • 2 tsp. tomato paste
  • ½ c. dry white wine
  • ½ tsp. paprika
  • ¼ tsp. seasoned salt
  • freshly ground black pepper
  • 1 c. baby spinach leaves, roughly chopped
  • ½ c. cooked rice (I use whatever leftover rice mix I have in the fridge)
  • ⅓ c. grated Parmesan, Pecorino-Romano, or Asiago cheese
  • 1 c. shredded mozzarella cheese, plus more for on top

Cut the bell peppers in half lengthwise. Discard the seeds. Place in a lightly greased shallow baking pan, preferably one with a lid. (If you don’t have a pan with a lid, you can cover the pan with aluminum foil.)

Heat the olive oil in a large fry pan. And the sausage and crumble as it cooks until it’s nicely browned. Add the onion and chopped mushrooms. Cook until the onion is starting to soften. Add the garlic and parsley. Cook for one minute. 

Add the tomato paste and white wine. Cook until no liquid remains.

Add the paprika, seasoned salt, black pepper, spinach, and cooked rice. Stir to blend all the ingredients.

Remove from heat and stir in the Parmesan and mozzarella cheeses. Taste and adjust seasonings. Stuff the half peppers with sausage mixture, dividing equally and gently packing the mixture down.

Bake covered in a preheated 350 degree oven for 60 minutes or until the peppers are tender. Remove from oven, remove lid, and add a bit more mozzarella on top of the peppers. Return to the oven uncovered, and bake for a few minutes until the cheese is melted. Serve hot out of the oven.

Bonus – pictures of 2 of our cats

Squeaky (on stairs) and Max (behind bars) diggin’ the sunshine. And yes, the sun does shine in this part of the world!
Max thinking – “yes I am a good boy. After all, I’m “letting” her sleep on the carpeted stairs while I have to sit on the hardwood. Heavy sigh….”
Suns gone away – might as well just sleep on mom and dad’s bed.
Later on – Max (forefront) and brother Miles enjoying the sunshine on the guest bed.
Close up of Miles

PARMESAN AND BLACK PEPPER SODA BREAD

Leave a reply

I included this quick bread recipe in yesterday’s post entitled Soup and Bread for Dinner Tonight. But then I thought that folks might not be able to find it if they were just searching by ingredients. (Which is often how I search for recipes.) And since it is such a great tasting and easy to prepare bread, I wanted everyone to be able to find the recipe. Soooooo – sorry if you are seeing this recipe for the second time. But get over it! There are a lot worse things to worry about right now! And I will be posting more recipes for your perusal, so just be patient.

Meanwhile, stop reading this post and hie yourself into your kitchen and create something yummy. And yes I know that “hie” is an archaic word. But I like the word. And since I too am archaic……..well you catch my drift.

But as always – peace and love to all. And please stay healthy. I still desperately need readers that can delete my comments when I verbally display cantankerous behavior.  

  • 2 c. all-purpose flour, plus more for kneading (I use unbleached all-purpose flour)
  • 1 tsp. baking soda
  • ¼ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper, plus more to sprinkle
  • ¾ c. grated Parmesan, Pecorino-Romano, or Asiago cheese
  • 1 c. buttermilk or buttermilk substitute (see “how to” below)
  • 3 T. melted butter, divided (I use unsalted butter)

In a large bowl, whisk the flour, baking soda, salt, and pepper together. Stir in the Parmesan cheese.

In a small bowl, whisk the buttermilk and 2 tablespoons of the melted butter together. Add to flour mixture; mix just until combined. Sprinkle the top with a bit of additional flour, then carefully turn the dough so it is coated on all sides with flour. Then knead it a few times just to bring the dough together. Shape the dough into a 6-inch domed round. Place the dough on a baking sheet lined with parchment paper. Lightly sprinkle with just a grind or two of pepper.

Using a serrated knife, score the top of the round into 8 pieces. The cuts should be quite deep. Brush the top with the remaining 1 tablespoon of melted butter.

Bake in a pre-heated 375 degree oven for about 30-35 minutes or until nicely browned and the internal temperature reaches 210 degrees. (I use my instant-read thermometer to take the breads temperature.) Remove from oven and set aside to cool before cutting into wedges and serving.

Please note: If you are a rosemary lover, you could add 1-2 teaspoons of chopped fresh rosemary to the flour mixture. Yum!

BUTTERMILK SUBSTITUTION

To replace 1 cup of buttermilk, pour 1 tablespoon of lemon juice or white vinegar in a 1 cup measurer. Pour enough milk (preferably whole milk) to reach the 1 cup mark. Stir and allow to sit for about 5 minutes. 

SOUP AND BREAD FOR DINNER TONIGHT

Leave a reply

During this stressful time of social distancing, self-imposed house arrest, and possible feelings of grief over the future, I want to remind everyone that there are some really easy and delicious recipes on this site. And if there was ever a time to spend some quality time in your kitchen, it’s now. And if there is any food combination that absolutely smacks of home and hearth it’s soup and bread.

I am not going to list all of the soups and bread/muffin/roll recipes that appear on my blog. All you have to do is search under “soup” or “bread” and all will be revealed. But I do want to encourage you to spend time in your kitchen. And if you have children, this is an absolutely perfect time to provide your kids with some rudimentary cooking skills.

However, I have enclosed one recipe for any of you who like me are currently unable to find yeast at your local grocery store or on-line. Luckily I still had a bit in my fridge, so on recommendation from my dear friend Vicki, I mixed up a sourdough starter which is currently residing in my fridge. (And yes the recipe for sourdough starter is already on this blog.) Now I am researching sourdough bread recipes that do not require additional yeast. Will keep you posted. Along with more bread recipes that don’t include yeast at all.

But back to todays’ recipe. I made this soda bread yesterday. It’s stinkin’ easy to prepare and really tasty. And even though you might not have the cheeses mentioned in the recipe on hand, you could use any cheese that can be grated. OK, maybe not Velveeta. But you would want to save your Velveeta for mac and cheese anyway! (Another kid pleaser!)

So build some soup for your family. And of course, some of this delicious and easy to prepare bread.  

And if you live on Camano Island or the Stanwood area and have a large family, I have a couple of pans of BAKED PUTTANESCA WITH BÉCHAMEL SAUCE in my freezer I am willing to give away. The casseroles are in disposable pans and big enough to serve 12 or so hungry people. They were prepared for a before concert meal in January. So no way could they be contaminated. And since we won’t be entertaining large groups of people in the near future, I really don’t want to see them go to waste. But please read the recipe on this site before you make a decision. The ingredients might not be right for your family. These are meatless casseroles, but believe me, they are really tasty. So first come, etc. etc. My email address is: apcarr08@wavemail.com. Peace, love, and good health to all.

PARMESAN AND BLACK PEPPER SODA BREAD  

  • 2 c. all-purpose flour, plus more for kneading (I use unbleached all-purpose flour)
  • 1 tsp. baking soda
  • ¼ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper, plus more to sprinkle
  • ¾ c. grated Parmesan, Pecorino-Romano, or Asiago cheese
  • 1 c. buttermilk or buttermilk substitute (see “how to” below)
  • 3 T. melted butter, divided (I use unsalted butter)

 In a large bowl, whisk the flour, baking soda, salt, and pepper together. Stir in the Parmesan cheese.

In a small bowl, whisk the buttermilk and 2 tablespoons of the melted butter together. Add to flour mixture; mix just until combined. Sprinkle the top with a bit of additional flour, then carefully turn the dough so it is coated on all sides with flour. Then knead it a few times just to bring the dough together. Shape the dough into a 6-inch domed round. Place the dough on a baking sheet lined with parchment paper.

Using a serrated knife, score the top of the round into 8 pieces. The cuts should be quite deep. Brush the top with the remaining 1 tablespoon of melted butter. Lightly sprinkle with just a grind or two of pepper.

Bake in a pre-heated 375 degree oven for about 30-35 minutes or until nicely browned and the internal temperature reaches 210 degrees. (I use my instant-read thermometer to take the breads temperature.) Remove from oven and set aside to cool before cutting into wedges and serving.

Please note: If you are a rosemary lover, you could add 1-2 teaspoons of chopped fresh rosemary to the flour mixture. Yum!

BUTTERMILK SUBSTITUTION

To replace 1 cup of buttermilk, pour 1 tablespoon of fresh lemon juice or white vinegar in a 1 cup measurer. Pour enough milk (preferably whole milk) to reach the 1 cup mark. Stir and allow to sit for about 5 minutes. 

TART CHERRY TOPPED CHEESECAKE BARS

Leave a reply
cheesecake
tart cherry sauce
ready to serve

There are 3 desserts that I absolutely cannot resist. Really good chocolate cake, crème brûlée, and cheesecake. Of course I love all kinds of pies, and most homemade cakes, and cookies of every size, shape, and persuasion. But when push comes to shove, it’s chocolate cake, crème brûlée, or almost any flavor of cheesecake that wins every time.

So here I am sequestered at home not knowing what impact this pandemic is going to have. Not just on my life. But the lives of everyone around the world. And of course there is not a bloody thing I can do about it. I can stay home. I can be as careful and as thoughtful as possible. I can be as considerate and as kind as I know how to be with everyone, no matter how remote the contact may be. And I can cook. I can make our lives better by preparing meals that are especially delicious. So to that end I decided that cheesecake would undoubtedly make me happy. And I knew Mr. C. would appreciate a special dessert too. (He’s not as crazy about cheesecake as I am. But sometimes I put on my black cowboy hat and think of myself first. Granted it doesn’t happen that often. But I have my selfish moments just like everyone else!) Anyway, putting aside my justification for preparing this dessert, just let me say that it turned out beautifully. Crust not too sweet. Cheesecake very creamy, and the topping out of this world. And the best part – a very easy dish to prepare. Yes there are 3 steps. But look at the ingredient list. Not that many different items. And each step takes very little time or effort.

So if you need a simple dessert with which to treat yourself or your family, give this recipe a try. If you don’t have pie cherries in your freezer, make some other simple topping. In fact, these cheesecake bars would be delicious topped with a little chocolate or caramel sauce. Or some fresh blueberries or strawberries. Or a dollop of jam or jelly. Got lemon curd in your fridge? That would work too.

We all need some extra pampering during this medical crisis. This is a rough time for all of us. But a bit of something that smells good as it cooks or bakes, that your family knows will taste wonderful when it is set before them, is strong medicine. Maybe the best medicine we as cooks can provide if it helps our family keep a feeling of normality. Peace, love, and good health to all.     

  • 1¼ c. graham cracker crumbs (from about 8 whole crackers)
  • ¼ c. powdered sugar
  • 1/8 tsp. kosher salt
  • 5 T. melted unsalted butter
  • 16 oz. (2 lg. pkgs.) cream cheese, room temp.
  • 1¾ c. granulated sugar, divided
  • ¼ c. sour cream, room temp.
  • 3 lg. eggs, room temp.
  • 2 tsp. vanilla extract
  • 4 tsp. cornstarch
  • dash sea salt
  • 1/3 c. water
  • 4 c. frozen or fresh pitted tart pie cherries

Stir the graham cracker crumbs, powdered sugar, kosher salt, and melted butter together. Press into the bottom and up the sides about ½ inch, of an 8×8-inch square glass pan. (If you only have a metal pan, that’s fine. But a glass pan is my preference for these bars.)

Bake the crust in a pre-heated 375 degree oven for 10 minutes. Remove the crust from the oven and cool for a few minutes while you prepare the filing. Lower the oven temperature to 325 degrees.

Beat the cream cheese and 1 cup of the granulated sugar together until very smooth and creamy. (This is a very important step. If you don’t beat well, you will have small chunks of cream cheese in your final product. Trust me. Not what you want!)

Add the sour cream, eggs, and vanilla; mix until combined, scraping the sides and bottom of the mixing bowl as you go. Spoon the batter onto the prepared crust. Bake at 325 degrees for 35-40 minutes, or until the filling is set but still soft in the center. (An instant-read thermometer, inserted into the filling about 1-inch in from the edge, will read about 180 degrees.) Remove from oven. Cool to room temperature before placing in your fridge until ready to serve. Top cheesecake pieces with tart cherry sauce before serving.

While the cheesecake bakes, combine the remaining ¾ cup granulated sugar, cornstarch, and sea salt in a small saucepan. Whisk in water. Add the cherries and cook until the sugar is completely melted and the sauce is starting to thicken and is very bubbly. Remove from heat, cool completely, and store covered in your refrigerator until needed. Great on vanilla ice cream as well as on the cheesecake bars.