I don’t know about you, but I like my fresh green beans to be tender. And I know, many people like all their veggies, including green beans, to still have some crunch. And of course, I too like some veggies best when they are crisp-tender. But I also like veggies roasted or given some kind of special treatment. Or not cooked at all. Like frozen petite peas, for example. So, when I serve peas, I just warm them in the microwave with a little butter, seasoned salt, and pepper. And for pea salad I use them straight out of the bag. But green beans, I like them to be tender and succulent.

So, the other evening when I was deciding what side dishes to serve with fried fish, I went in search of inspiration in my fridge’s veggie crisper drawer. There I found one lone zucchini and about a half pound of green beans. So, I tried out a new recipe for baked zucchini (wasn’t as good as touted) and came up with this recipe for the green beans.  

Now, most of the time, I simply steam green beans and serve them plain. Or perhaps dress them up with a bit of lemon, salt, and pepper. But for whatever reason, I decided to gussy the beans up a bit more than usual and came up with this recipe. And the beans were really good. And also exceedingly easy to prepare.

So, if you too enjoy green beans with a bit of extra flavor, but don’t want to add a bunch of extra calories by adding bacon, cheese, or some type of creamy sauce, etc., this recipe just might work for you too.

Now if you will excuse me, I have some outside watering to do which I am actually looking forward to because the sun is out in all its glory. It’s a bit hazy, so the mountains are hiding, but Port Susan Bay is looking glassy and torpid. And after doing the watering, I plan to sit outside and start reading Quick Service, a book written in 1940 by P. G. Wodehouse, one of the greatest English comic writers of all time. His world of farce and social satire aimed at the idle rich in 20^th century England is exceedingly clever. Which makes his books just plain fun to read. So, taking a cue from some of Mr. Wodehouse’s characters, I am going to spend an idle afternoon with my nose in a book. Now, if only I had a servant to bring me a cold drink when requested…..

Peace and love to all.  

1 tsp. unsalted butter

1 lb. fresh green beans, trimmed and cut into 1-inch pieces

¾ c. broth (veggie, beef, or chicken)

pinch seasoned salt

freshly ground black pepper  

Heat the butter in a large, covered fry pan. Add the green beans and cook for a couple minutes just to warm the beans a bit. 

Pour in the broth, seasoned salt, and pepper. Bring to a low simmer. Cover the pan and cook the beans to desired tenderness. Check after about 10 minutes.

When done to your liking, taste and adjust seasoning, and serve immediately. (Mine needed just a light sprinkle of kosher salt at the end.)

 

Yesterday when I was contemplating what to serve with the fresh catfish Andy had brought home from the grocery store, I decided to go all New Orleans for dinner. But then I thought maybe something green would look nice on our plates. I remembered that I had just a small amount of baby spinach happily residing in our fridge. And wouldn’t it serve nicely as that needed bit of color with the cornmeal coated catfish (yellow) and Cheezy Grits (see recipe below) (also pale yellow) that I planned to serve. But then, how to serve the spinach? I didn’t really have enough spinach to serve as a real side dish. Then I thought, maybe a quick stir fried spinach would look and taste good on top of the grits. So, that’s just what I did. And it worked. Made for tasty eating and a lovely presentation.

I have provided you with the recipe for the grits I served last evening as an example of how this spinach recipe can be used. As for the catfish, it was OK. But once again, a fabulous recipe for oven baked “fried” fish has escaped me. I will probably continue to try producing a delicious and crispy oven fried fish fillet until I can no longer tell the difference between a wooden spoon and a potato peeler. But after all the times I have imagined winning such a daring feat, just to have my good intentions shattered, I still have a thread of hope. And as the old saying goes – hope springs eternal. The problem is that I don’t “spring” any longer. I’m more of a “shuffler” at this point in my life. But ever the optimist, I’m sure there is a perfect recipe for oven fried fish out there just waiting to be discovered. And I’m going to find it and share it with you as soon as possible. (Don’t hold your breath!)

In the meantime, do make wilted spinach. It’s delicious and super easy to prepare. As are the grits.

And as always, peace and love to all.

1 tsp. extra virgin olive oil

1 garlic clove, thinly sliced

2 big handfuls baby spinach leaves

kosher salt

freshly ground black pepper

Heat a small skillet over medium-high heat. When hot, reduce heat a bit and add the olive oil and garlic. Sauté the garlic for about 2 minutes, or until the garlic is golden on both sides.

Add the spinach and stir until the spinach is coated with the oil. When the spinach is just starting to wilt, after about 1 minute, remove from heat and season very lightly with salt and pepper. Serve as a side veggie or over the top of grits, polenta, or any of your favorite grains.

And of course, you can make a double, triple, etc. batch of this spinach. Do remember to use a larger pan, however.  

CHEESY GRITS

1½ c. whole milk  

1 c. water

¾ tsp. kosher salt

freshly ground black pepper

½ tsp. granulated garlic  

½ c. + 2 T. stone ground corn grits – not instant or quick-cooking grits 

3 T. unsalted butter

1 c. grated sharp cheddar cheese (or half cheddar, half pepper Jack)

Mix the milk, water, salt, black pepper, and granulated garlic in a covered sauce pot. Set over medium-high heat and bring to a boil.

Once boiling, gradually whisk in the grits, until there are no clumps. Lower the heat to medium-low. Cover and simmer for 12-20 minutes, (depending on the package instructions), stirring occasionally.

Once the grits seem soft and thick, stir in the butter and grated cheese. Taste, then adjust seasonings as needed.

If the grits are thicker than desired, stir in ¼ – ¾ cup hot water. The grits will continue to thicken as they cool. Serve topped with Wilted Spinach.

  

I’m sure I have mentioned several times before that I truly love the humble and unassuming zucchini. Because this is, after all, the beginning of my 11th year of terrorizing the internet with my rambling, stream of consciousness style of writing, plus of course my very opinionated thoughts on subjects that have no business being discussed on a cooking site! Anyway, redundant as it may be, I am once again going to unequivocally state that I love zucchini. Fried, baked, spiralized, in bread, you name it. And although I already have a perfectly delightful recipe for Zucchini Pancakes on this site, I can’t help trying other people’s recipes for a dish that is just slightly different.

I found this recipe on the onceuponachef.com site. (I love this site BTW. You should pay it a visit at your earlies convenience.) Of course, I had to mess with Jenn’s recipe just a tiny bit, because I’m simply contrary by nature. (If my parents were still alive, they would concur wholeheartedly, I’m sure.)

Anyway, I made these fritters the other night for dinner, and boy oh boy were these babies yum. I mean really, who doesn’t like a bit of dill and feta cheese in a dish? And then topped with sour cream? Who in their right mind could resist? Not me, that’s for darn sure!

So, if you too are looking for a simple veggie side dish that packs a lot of flavor, this is the recipe for you. I’d provide you with the name of the dish I served with these fritters, but frankly I can’t remember anything about the meal except these tasty treats. The fritters were just that amazing.

Well, it’s Sunday. It’s gloomy outside, but warm and cozy inside. Mr. C. has a rehearsal this afternoon, so I might actually get around to posting 2 recipes today. Because I am so excited to share my latest treasure with you all – Fast and Easy Dinner Rolls. And when I say fast (about 2 hours) and easy (no stand mixer or kneading required), I mean it. Plus, only 4 ingredients required to produce these delectable rolls.

But I must warn you, starting tomorrow I will be up to my eyeballs in getting a meal prepped and prepared for our next JazzVox home concert. This will be the 105^th home concert we have hosted, and including Andy and me, there will be 39 people to feed. So, each day I will be stirring, blending, whisking, baking, hacking and slashing veggies, etc. etc. So, if no new posts appear for a week, not to worry. I am fine. Or as fine as any 78-year-old home cook can be when faced with feeding a small army at precisely 1:15 pm on a Sunday afternoon!

(For grins and giggles if you would like to see the menu for next Sunday, proceed to the bottom of this post. Keep in mind, not everyone will be sitting at a table, so no food can be served that requires a knife. And there will be people who are vegetarian to consider. So, in other words, something for everyone!)

And as always, to each and every one of you, peace and love.  

10-12 oz. zucchini (after you cut off the ends)

½ tsp. salt

1 lg. egg

1 green onion, minced

1 scant tsp. dried dill

¼ c. crumbled feta cheese

1 sm. garlic clove, finely minced 

freshly ground black pepper

2 T. all-purpose flour (or cornstarch)

¼ tsp. baking powder

2 T. extra virgin olive oil, plus more if necessary

sour cream, for serving

Grate the zucchini using the large holes on your box grater or the shredding disk with your food processor. Transfer the zucchini to a fine mesh strainer and set it over a bowl. Stir the salt into the zucchini and let it sit for 10 minutes. (Don’t rinse the zucchini.) Wring as much of the excess liquid out of the zucchini as you can with your hands. Then squeeze between paper towels to extract as much residual water as possible. (You should end up with about 1 cup of fairly dry shredded zucchini.)      

Beat the egg in a mixing bowl. Mix in the zucchini, green onion, dill, feta, garlic, and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until well blended.

Heat the olive oil in a very large non-stick skillet over medium heat. Using a #30 (2-tablespoon, teal blue handle) ice cream scoop, drop portions into the pan. Then gently press the batter into 2-inch-wide fritters with a spoon or small spatula.

Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Add a bit more oil to the skillet if necessary, then repeat with any remaining batter.

Serve warm or at room temperature. Pass the sour cream.

The menu for our next JazzVox home concert:

Cheddar Pecan Crackers (to munch on while searching for a glass of wine)

Old Fashioned Meatloaf

Veggie Macaroni Salad

Salade de Carottes Râpées (French Grated Carrot Salad)

Romaine Salad Dressed in Asian Vinaigrette

Bread and Butter Pickles

Overnight Soft Herb Rolls

Overnight Whole Wheat Dinner Rolls

Apple Cake with Spiced and Spiked Cream Cheese Frosting

For more information about these amazing in-home concerts, visit jazzvox.com.

OK, who doesn’t love French fries? If you happen to be one of the 20 people living in this country who doesn’t love French fries, then why in the wild world of sports (yes, I know I’m showing my age) are you even reading this post! Go away!

Because this recipe is all about loving French fries but not wanting to eat them on a regular basis because they are mostly deep fat fried. Well, at least the truly great French fries I have had the pleasure of experiencing have all been deep fat fried. And frankly, I really don’t want to own a deep fat fryer. I am all too familiar with my proclivities. And owning a deep fat fryer would only lead to more deep fat fried foods. And we absolutely do not need to go in that direction. Especially as we approach our golden years. (Approach, right Patti!)  

So, believe me when I tell you that I have been trying to make a reasonably decent “baked” French “fry” for decades. Decades. Seriously! And until I found this recipe (or should I say my take on the recipe for Homemade Fries that I found on the wellplated.com site), I have only had dismal failures. But by golly, this recipe made truly delicious “fries”. And even Mr. C. was impressed and ate his share of the fries and enjoyed them. And isn’t that special since he is, and never will be, a potato lover.

So, if you too would like to serve “French fries” without shlepping your deep fat fryer from the back of your pantry and throwing away your money on a quart or more of oil, and then having to deal with the whole oily mess after you’re done, I suggest you give this recipe a try. Play around with the seasonings until you find what rocks your socks. But learn that the secret step to making great baked fries is, oh never mind, read the recipe and learn for yourself.

And no, oven baked fries are never going to take the place of pomme frites*. But then, I’m never going to look like Jane Fonda either! Sometimes you just do the best with what you have. Or as in this case, decide to bake your “fries” for a healthier choice for yourself and your family.

Peace and love to all.  

4 tsp. extra virgin olive oil, divided

1 lg. russet or 2 med. Yukon Gold potatoes

¼ tsp. kosher salt

¼ tsp. seasoned salt 

½ tsp. granulated garlic

1/8 tsp. granulated onion

freshly ground black pepper

Place a rack in the lower third of your oven and preheat to 450-degrees. Drizzle a rimmed baking sheet with half of the olive oil, spreading it evenly with your fingertips.  

Slice the potato or potatoes into ¼ inch-wide sticks. Place the cut potatoes in a large bowl. Pour very hot tap water over the top so that it covers the potatoes by at least an inch. Leave alone for 10 minutes. (This step simulates cooking fries first at a lower temperature and then a second time at a higher temperature. Which BTW is the secret to perfectly cooked French fries.)

Then drain the potatoes and dry them as well as possible with paper towels. Place them back in the bowl and pour in the remaining olive oil and sprinkle with kosher salt, seasoned salt, granulated garlic, granulated onion, and black pepper. Toss to coat, making sure the potatoes are well coated with the seasoned oil.  Spread the potatoes into a single layer on the prepared baking sheet.

Bake in a pre-heated 450-degree oven for 15 to 20 minutes. Remove from oven and carefully loosen the fries from the bottom of the pan with a spatula. Flip the pieces over and make certain they are once again in a single layer before returning the pan to the oven. Continue baking until the fries are as golden and crisp as you like, about 5 to 10 minutes more. Remove from oven and serve immediately.

This recipe serves 2 people nicely. But can be doubled, tripled, etc. beautifully. Just don’t crowd the baking sheet. Each piece of potato requires it’s own space.  

*So, what is the difference between pomme frites and French fries? They are basically the same since they both feature fried potatoes. But there are a few minor cooking and serving differences between American style French fries and frites. Pomme frites are traditionally served in paper cones with aioli, a creamy Mediterranean-style mayonnaise sauce. Served hot, the twice fried frites are crisp on the outside with creamy insides that deliver massive potato flavor. Some of the edges/nubs are crisper, which provides a great textural contrast. And bottom line – they are simply amazingly delicious. But truthfully, they are best when eaten in France or Belgium. But then, isn’t everything!

In my never-ending quest to make my life less complicated, I have had to make many concessions over the years. One such concession is to not fight battles over which I have absolutely no control. For example – turning Mr. C. into a potato lover. And God knows I’ve tried my darndest to win him over. Because I happen to love potatoes and could happily eat them a couple times a week. And yes, I know. Potatoes are a starchy carbohydrate with little protein to call their own. And according to Harvard, the carbs in potatoes are the kind that the body digests rapidly and have a high glycemic load (or glycemic index). That is, they cause blood sugar and insulin to surge and then dip. But in their defense, they are fat free. And they contain fiber, potassium, vitamin C, vitamin B6, and manganese.

So, what have I learned regarding serving potatoes over the course of 3 decades with Mr. C? Well, I’ve learned to curb my desire for potatoes to about twice a month. And even then, when I serve them, they must be buried in flavor, or gravy, or sour cream, bacon, cheddar cheese, and freshly chopped chives. And before you ask, French fries don’t count. French fries are simply a subset that happen to have hardly any relationship to the actual vegetable itself. They are merely a way of getting ranch dressing into your mouth when eating fried fish or hamburgers.

So, what’s a potato lovin’ gal like me to do? Well, this recipe for a baked and low-fat version of a French fry, is an easy way to ensure that we are both going to enjoy our dinner. Because these babies are loaded with flavor. And very easy to prepare. No hacking or slashing. Just some dried herbs and veggies, a bit of olive oil, a few minutes in a hot oven, and dinner is served.  

As always, think of new and exciting ways to get your family to eat their veggies. And yes, even with all the bad press, botanically speaking, potatoes are still a vegetable. And as much as I kid about Mr. C., he is a still the most wonderful sport when it comes to trying out all the different dishes I come up with. He never complains, in fact, he generally applauds my efforts. Even when a dish falls into the “ghastly” category, he never throws it in the garbage and calls for pizza delivery. Even though he has Pappa Murphy’s number on speed dial. And who could ask for more loyalty and love than that? So, on that happy note, give these easy and delicious “fries” a try. Your family will be glad you did. Your cardiologist too.  

Peace and love to all.

1 tsp. dried parsley

½ tsp. kosher salt

½ tsp. granulated onion

½ tsp. granulated garlic

¼ tsp. dried oregano

¼ tsp. dried thyme

¼ tsp. dried basil

¼ tsp. paprika

freshly ground black pepper

2-3 peeled or unpeeled Yukon Gold potatoes cut lengthwise into ½ inch-thick sticks.

1 T. extra virgin olive oil 

Pre-heat the oven to 450-degrees.

Grind the dried parsley, salt, granulated onion, granulated garlic, oregano, thyme, basil, paprika, and black pepper together. (I use my small mortar and pestle.)

Spray rimmed baking sheet with nonstick spray.

Rinse the cut potatoes under cold water, then thoroughly dry them with a tea towel or paper towels.

Toss potatoes with olive oil and spice mix. Transfer to prepared sheet, spreading in a single layer. Place in top third of oven.

Bake in pre-heated oven turning after 20 minutes. Continue to bake for an additional 20-minutes, or until the potatoes are tender on the inside and brown on the outside.

Remove from oven and serve immediately. (No ranch dressing required.)