Category Archives: MAIN DISH RECIPES

ITALIAN SAUSAGE, CANNELLINI BEAN, PASTA, AND KALE MINESTRONE

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And yes, I know. I just posted a soup recipe. But if you could look out my East facing windows, you would know why soup was most definitely on the menu again last evening. Where on a clear day we can see several snow-covered peaks in the Cascade mountain range, including Mt. Baker, the ever-changing wind patterns on Port Susan Bay, and a great expanse of sky even if there are a vast array of clouds, the last few days have been gray, misty, foggy, rainy, drizzly, socked in, etc. – basically obscuring our beautiful view. In other words, we are experiencing typical winter weather in the North Sound region. So, of course, what else should I expect? I know. I get it. But that doesn’t mean I have to like it! So, when I look outside and all I can see are wet dripping trees in my front yard, my body goes into comfort mode. And as you well know, one of my favorite comfort foods is soup.

Now, I didn’t start out to make minestrone. I don’t even like most soups calling themselves minestrone. Mr. C. doesn’t particularly like them either. I just wanted a soup with Italian sausage, cannellini beans, lots of veggies, and pasta. But by the time I finished listing the ingredients I wanted to use, it dawned on me that what I had basically created was minestrone. But my way. So, why fight it? I just told myself to build the soup and see what happens.

So last evening, we sat down to this soup and slices of Sourdough Whole-Wheat Bran Bread (recipe coming soon) that had only been out of the oven for a couple of hours. We both agreed, that call this soup what we may, it was absolutely delicious. And if this was what good minestrone tasted like, perhaps we had been missing out on a rare treat all along. Of course, we will never know. Because when we get a yearning for this soup again, this minestrone recipe is what I will use.

So, next time you get a craving for a hearty, winter soup, I advise you to prepare a big old pot of minestrone. (I still can’t believe I’m advocating making minestrone!) Anyway, just make this soup. You’ll be glad you did.

As always, never be afraid to change your opinion when you are proven wrong. Or laugh at yourself for being pig-headed over an inconsequential matter. (Like me denouncing minestrone!) Many of our prejudices (great or small) are grounded in feelings rather than facts. So, like my prejudice against minestrone soup, just let them go. Peace and love to all.

1 lb. bulk Italian sausage

2 carrots, chopped

2 stalks celery, thinly sliced

1 med. yellow onion, chopped

3 garlic cloves, finely minced

6 c. chicken broth, or more as needed

1 (14.5-oz.) can diced tomatoes (Italian, if possible)

2 tsp. dried basil

1 tsp. Italian seasoning

scant ¼ tsp. crushed red pepper flakes

1 bay leaf

½ tsp. kosher salt

freshly ground black pepper

1-2 c. cooked cannellini beans* (1 (15-oz.) can, drained and rinsed works too)

1 c. dry pasta (I use small elbow macaroni)

2- 3 c. loosely packed chopped kale or spinach

extra virgin olive oil, for drizzling

grated Parmesan or Pecorino-Romano cheese, for garnish

Brown the Italian sausage in a large, covered soup pot or Dutch oven. Remove the sausage with a slotted spoon and set aside**.  

Add the carrots, celery, and onion. Cook until the onion is tender, about 6 minutes. Add the garlic and cook for 1 minute.

Add the chicken broth, canned tomatoes including juice, dried basil, Italian seasoning, crushed red pepper flakes, bay leaf, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer gently for 40 minutes.  

Add the cannellini beans (cooking liquid and all) and pasta. Simmer, covered, stirring occasionally, until pasta is al dente, about 10 minutes. Stir in the kale and cooked Italian sausage.  Cook only until the kale is wilted, about 2 minutes. Adjust seasoning. Discard bay leaf.

Serve soup drizzled with a bit of olive oil. Pass grated cheese.

*How I cook cannellini beans for this soup

1 c. dried cannellini beans, rinsed

3 c. water

½ tsp. seasoned salt

freshly ground black pepper

1 T. dehydrated onion pieces

1 tsp. Italian seasoning

2 T. extra virgin olive oil

Put all in a covered pot. Bring to boil. Reduce heat, cover, and simmer until the beans are tender. Depending on the age of your dried beans, this can take 2-4 hours – or beyond. So, I start the beans well in advance of the soup itself. When the recipe calls for the beans, I pour the whole mess in the soup pot. I don’t drain the beans. The liquid itself adds flavor to the soup.

**Please note: This is a trick I learned many years ago and often use whenever I use Italian sausage or the like in a recipe. I take the Italian sausage out of the pan after I have first cooked it, because, if I left it in the soup, by the time it came time to serve the soup, there would be no flavor left in the meat. I want that burst of Italian sausage yumminess in every bite. And yes, the broth will still be delicious even without the sausage simmering away with all the other ingredients. Try it, you’ll like it Mikey!     

 

CAMANO COCK-A-LEEKIE SOUP

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OK, I expected this to be just another basic chicken soup. And it is, but not quite. It has a more complex flavor. I think it has to do with the use of a bit of dry white wine, fresh thyme, and of course the use of leeks rather than regular onions. Whatever the reason, I say – vive la difference! Because, regardless of what you name this soup, it is darned tasty.

Now for those of you who are purists, I did not include any prunes. No offence to prunes, but I just couldn’t go there. I also didn’t use rice or barley, which are more often found as the thickeners in a traditional Scottish Cock-a-leekie soup. I happen to love noodles. And in just a few rare cases, I don’t really like rice in soup. (And yes, Avgolemono is one of the rare exceptions.) And as far as barley goes, well suffice it to say, you won’t find any barley in my pantry. I simply do not care for either the slimy chewy texture or bland flavor of barley. (Any doubts how I really feel about barley?) But, of course, if you love rice or barley in soup, feel free to replace the noodles with either of these ingredients. (I will not take it personally.)

So, is this an authentic cock-a-leekie recipe? Heck no! Is it a mish-mash recipe concocted from too much research and way too much esprit de corps shown for the usual suspects in a delicious chicken soup? Heck yes! And is it worth making? You bet your last package of boneless, skinless chicken breasts it is!

Now, if you look closely, you won’t find a lot of fat in this recipe. What you will find however, is a nice assortment of veggies. So, is it a fairly healthy dish? Yes, I believe it is. And what’s more, super easy to prepare.

So, as always, think soup on cold winter days. Nothing says healthy comfort better than a big old bowl of steaming goodness. And keep looking for better days to come. We now have a vaccine and the prospects for a better year ahead. So, stay positive. We all need time to heal after the last few years. Healing takes time, courage, and forgiveness. Be the person in your family that helps make the healing transition happen. Peace and love to all.  

2 T. unsalted butter

1 lb. boneless, skinless chicken breasts or thighs, cut into bite sized pieces

1 tsp. seasoned salt

freshly ground black pepper

1 c. thinly sliced celery (including leaves)  

1 med. carrot, finely diced   

2 lg. leeks, white and light green parts, halved, and thinly sliced

3 garlic cloves, finely minced

½ c. dry white wine (I generally use Pinot Grigio)  

5-6 c. chicken stock

1 bay leaf

2 tsp. fresh thyme leaves or ½ tsp. dried thyme

2 c. broken thick egg noodles

1 tsp. lemon zest

2 T. chopped fresh parsley

chopped green onion, garnish

Heat the butter in a large heavy covered soup pot or Dutch oven. Add the chicken pieces and sprinkle evenly with the seasoned salt and pepper. Fry until the pieces are a bit browned and cooked through. Remove from pan with a slotted spoon and set aside. 

Add the celery, carrot, and leeks to the pan. Cook until leeks have softened a bit, about 4 minutes. Add garlic and cook for one minute. Add the wine and cook until almost no liquid remains. Add the chicken broth, bay leaf, and thyme. Bring to a boil, cover pan, reduce heat and simmer for 30-45 minutes, or until the carrot is tender.  

Add the egg noodles and lemon zest. Return the heat to a high simmer and cook until the pasta is al dente. Return the cooked chicken to pot, add the parsley, taste, and adjust seasoning. (Will probably need a bit of kosher salt.) Discard bay leaf.

Serve in soup bowls garnished with green onion.

    

RED HOT FRIED OYSTERS WITH LEMON-DILL TARTAR SAUCE

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And yes, these are jumbo oysters. The jars were labeled “small”. They lied. But the oysters were still delicious!

And yes, I know. I already have a great recipe for fried oysters (Southern Fried Oysters) on this site. But really, can you ever have too many great recipes for fried oysters? In my humble opinion, no, you can’t! It’s like having too many fabulous cookie recipes. That’s not possible either!

So, the other evening when we were hankering after some fried oysters, I came up with this recipe for fried oysters and a yummy new tartar sauce to serve alongside. (I was on a roll.) And we enjoyed the heck out of the briny little darlings dipped in this lovely piquant sauce.

Now I know, not everyone enjoys the taste or texture of oysters. Good, that means there’s more for us to enjoy! Because we feel that oysters are one of the greatest ways to celebrate living in the Pacific NW. Their taste is unrivaled. And thankfully, so is the nutritional value of these succulent little bivalves. They come straight from the sea chock full of essential vitamins, minerals, and organic compounds. They are an excellent source of protein, vitamin D, zinc, iron, and copper. They also contain high levels of Vitamin C, phosphorus, niacin, and riboflavin.

Now please realize, I’m not trying to talk you into becoming a fan of oysters if you are firmly in the “I hate oysters” camp. But, if you love oysters as much as we do, then I would love to have you try fixing them this way.

For years I just dipped the raw oysters in egg and then cornmeal, with a sprinkle of salt and pepper while they were sizzling away in veggie oil. Yes, they were good. But I was not allowing them to live up to their full potential. With just a few additional ingredients, oysters can jump from good to awesome.  

And yes, for you purists out there, we too enjoy eating tiny, raw oysters. But they need to be super fresh. So, the oysters we get in jars from our local grocery store are fine for frying. But I wouldn’t consider eating them raw. I save that fabulous experience for dining in reputable restaurants.

As always, keep working at improving your cooking technique. Keep finding new and interesting ways to present food to your family. And keep trying new and different recipes. Life is simply too short to eat the same food, fixed the same way, meal after meal. Of course, there are people like my husband for whom a little less variety might be desirable. (That’s the curse of being married to a recipe developer/food blogger.) But the lovely man never complains. And bless him for that. Stay safe everyone.

Peace and love to all.

½ c. buttermilk

¾ tsp. granulated garlic

¾ tsp. paprika

1 tsp. hot sauce (I use Franks RedHot Sauce)

2 10-oz. jars fresh oysters (enough for 2 people)   

½ c. cornmeal

½ c. unbleached all-purpose flour

½ tsp. kosher salt

freshly ground black pepper

veggie oil

Whisk together the buttermilk, granulated garlic, paprika, and hot sauce in a small bowl.

Whisk together the flour, cornmeal, salt, and pepper together in a separate shallow dish.

Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess.

Heat the oil in a large fry pan. Fry the oysters until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and serve with Lemon Dill Tartar (see recipe below) or your favorite tartar sauce.

Lemon-Dill Tartar Sauce

¼ c. mayonnaise

¼ c. sour cream

1 tsp. Dijon mustard

1 T. fresh lemon juice

¼ tsp. kosher salt

freshly ground black pepper

1 T. dill pickle relish (or finely chopped dill pickle)

2 tsp. finely chopped red onion

Combine all the ingredients. Refrigerate until served. Can be made ahead.   

CREAMY BACON AND CHEDDAR CHEESE VEGETABLE SOUP

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Whenever I’m feeling kind of low or my arthritis is flaring up, I turn to soup. So yesterday, feeling both low and not physically at my best, I came up with this easy recipe for a cheesy vegetable soup for dinner.

Now, for those who know me personally, please don’t worry about either my mental health or my physical well-being. Every once in a while, when I read about all the morons out there who cause trouble just for the shear pleasure of doing so, their antics over-whelm me. I simply can’t understand or empathize in any way with their stupid and destructive behavior. I lose all ability to sympathize in any way with their fundamental right to be nitwits. In other words – I want to take a bucket of ice water and pour it over their heads. Or better yet, become Marshall Dillon and throw all their racist, destructive, malevolent butts in jail. And, throw away the key! I know. Tell me how you really feel, Patti!

But as much as I try to stay mad or moody or depressed, it only lasts for a day or so. Then my usual calm and equanimous nature springs back and I once again feel magnanimous towards all my fellow denizens of mother earth. (Well, most of them anyway!) And because of fast acting drugs, I can usually force my arthritis into submission within a couple of days also. So, like I said, not to worry. I’m much better today. But back to this soup.

I had some bacon that needed to be used. I also had a small green pepper on its last legs (so to speak), and some broccoli that was well past its pull date. (I know. Fresh veggies don’t come with pull dates. But if they did……) Anyway, I decided a nice hearty vegetable soup would be just what the doctor ordered. But not too healthy. Considering my mood and joint pain, I felt in need of comfort. And of course, felt I well deserved it too. Mr. C. offered to either cook dinner or go pick something up, but I had been inactive all day. And as I am fond of saying, busy hands are happy hands. (No, I don’t always say that. But it has always worked out that way for me!) So, to the kitchen I proceeded.

And after spending all of an hour plotting, planning, hacking, slashing, cooking, and simmering, dinner was on the table. And I felt better. Not only about the state of the world, but my arthritis seemed to have taken the hint and faded into the background.    

So, if you too have days when life seems more difficult than usual, may I take this opportunity to recommend soup. There is just something about a big old bowl of soup that fairly screams “it’s going to be OK”!

As always, treasure the good times, work through the rough patches, and don’t let others influence your feelings of joy and happiness. Peace and love to all.

6 oz. meaty thick bacon, cut into small pieces

1 carrot, shredded

2 celery stalks, thinly sliced

½ med. onion, finely chopped

1 green pepper, finely diced

3 lg. garlic cloves, finely minced

freshly ground black pepper

3 c. water

2 tsp. chicken base (I use Better Than Bouillon Chicken base)

dash hot sauce, such as Frank’s RedHot Sauce

2 c. chopped broccoli (I cut the broccoli into small bite-sized pieces)

2 T. flour

1 c. milk   

1 sm. (4 oz.) jar sliced pimentos, drained 

2 c. grated sharp cheddar cheese, or more to taste

¼ c. loosely packed fresh parsley

Fry the bacon in a large, covered soup pot until crisp. Remove the bacon leaving about tablespoons of the grease in the pan. Add the carrot, celery, onion, and green pepper; cook until the onion is soft. Add the garlic and cook for 1 minute. Add the black pepper, water, chicken base, and hot sauce. Cover the pot, bring to a boil, reduce heat and simmer for 20 minutes. Add the broccoli and cook for a couple minutes or until crisp tender.  

Whisk the flour and milk together. Add to the pot and stir until the soup is bubbling and thick. Add the sliced pimentos, cheddar cheese, cooked bacon, and parsley. Let simmer for a minute, then remove from heat. Stir until the cheese melts completely. Taste and adjust seasoning.

 

STEAK DIANE

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And yes, any food blogger worth her or his salt would have cleaned up the plate before taking a picture. Obviously photography is not my passion. Eating is!

HAPPY NEW YEAR

I don’t know about you, but I’m very glad to see the last of 2020. OK, I know, we mostly all feel the same way, but I disdain generalities, so I thought I’d start 2021 on a good footing. And no, it’s not my New Year’s resolution to abstain from making generalities. It’s more of a realization that defining someone or something in general terms rather than being specific to the individual or situation, is ultimately unfair. Am I no longer a vital and contributing member of society because I’m over 75? Am I a better citizen because I’m not in a racial minority? Am I a more learned or intelligent person because I’m a democrat rather than a republican? Heck no to all those questions! So, if I were to come even close to setting myself up for failure by making a New Year’s resolution, it would be to begin each day by simply trying to be a better person. Of course, that would be cheating because I start every day by giving myself a little lecture on that very subject. Some days it works better than others. Some days my good angel wins. But more often than I would like, my little devil (who is terribly cute with his little reptilian tail and pitchfork) wins the day. But I’m still hopeful that the little angel will win out in the end. So, what does all this have to do with Steak Diane? Not a great deal. But enough to make me choose to celebrate 2020 rather than cast it aside without fanfare. And how do I celebrate any special occasion? With wonderful food, of course! Thus, Steak Diane for dinner. BTW, it is believed that the name “Steak Diane” is of Roman origin. After the Roman goddess, Diana or Diane.  

But before we got to dinner, there just had to be appetizers and a drink. So, at around 4:00 pm, that’s how our evening began. (See picture below.)

Starting back left – red onion, capers, lemon zest and juice, salt, and pepper mixed with cream cheese to spread on crackers topped with smoked salmon. Next Bacon Wrapped Water Chestnuts, pitted castelvetrano olives, and Blue Cheese, Cream Cheese, and Date Spread.

Steak Diane didn’t happen until about 8:00 pm. Speaking of which………….

I found this wonderful recipe for Steak Diane on the coctione.com site. The recipe appealed to me instantly because it contained every single ingredient I felt would compliment a beautiful steak. I followed the recipe to a tee. (Something that rarely happens.) And I’m so glad I did. What a fantastic combination of flavors. And simple instructions for a sauce that ends up better than almost anything I ever tasted in a restaurant. And speaking of restaurants, apparently in the 1950s and early 60s, especially in New York city, upscale restaurants prepared this dish table side, with its theatrics arising from the flambéing of the cognac used to make the sauce.

Well, I must tell you, while I was preparing this dish, Mr. C. was enjoying his before dinner Spanish sparkling wine (cava) while observing my every move as I prepared this dish. Even the part where I almost started a conflagration when I set fire to the cognac. (And yes, some of our acquaintances, like our dear friend Jim, can flambé with panache. Me, not so much. But I’m learning. The hard way, of course.) Anyway, Mr. C. found it entertaining. (Got to keep our spouses riveted. But burning down our home might have been a little too riveting. Yah think! But thank God, that didn’t happen.)

Anyway, to make a short story long, the next time you want to celebrate a special occasion, I would recommend preparing this dish. It is really fantastic. We both decided that this dish might just become a New Year’s Eve tradition. It’s just that good!

As always, keep astounding yourself by trying something new. And it doesn’t have to be by preparing a new dish. It could be by learning a new language. Or learning to ski. Or taking up origami. Life is so darn short. Don’t waste it by wondering what if? Just do it! And more than ever – peace and joy and love to all.   

2 T. canola oil

2 1-inch (at least) thick tenderloin or filet mignon steaks

kosher salt

freshly ground black pepper

1½ c. beef stock

2 T. unsalted butter

2 cloves garlic, finely minced

1 sm. shallot, minced

½ c. thinly sliced fresh mushrooms

¼ c. cognac or brandy

¼ c. heavy cream

1 T. Dijon mustard

1 T. Worcestershire sauce

dash hot sauce, such as Bob’s Red Hot

1 T. minced fresh parsley

1 T. minced fresh chives

Heat the oil in a 12″ skillet over medium-high heat. Liberally season the steaks with salt and pepper. Add to skillet. Fry, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. (Depending on how “medium-rare” you like your steaks, the internal temperature should read anywhere from 130 -145 degrees.) Transfer steaks to a plate; set aside.

Return skillet to high heat, add stock, and reduce the broth to ½ cup, about 10 minutes. Pour into a bowl and set aside.

Return the skillet to heat, and add butter, garlic, and shallots. Cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they begin to brown, about 2 minutes. Remove pan from heat.

Add cognac, and light with a match or fire stick to flambée; cook until flame dies down. Please note: The cognac flames will shoot up about 15-16 inches when torched. So be very, very careful.)

Return pan to heat and stir in the reduced stock, cream, mustard, Worcestershire sauce, and hot sauce. Let burble and start to thicken before returning steaks to the skillet.

Steak just returned to the sauce.

Turn the steaks in the sauce until warmed through and the sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce. Pour sauce over steaks to serve.

I served the steak with creamy mashed potatoes and my Roasted Beets, Candied Pecans, and Feta Cheese Salad with Balsamic Vinegar Dressing. Yum

BOURBON, BROWN SUGAR, AND DIJON MUSTARD GLAZED HAM

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One of my favorite Christmas day dinner menus begins with a spiral cut half ham. Including ham on the menu reduces my work by a considerable amount. And after playing Mrs. Santa for a month, and therefore tired of baking, shopping, wrapping, sending, delivering, cooking something special for Christmas eve etc., etc., this old gal is ready for a break on Christmas day. So, what can be easier or more delicious than a big old ham for the Christmas dinner entrée? Nothing I know of, that’s for sure.

So, when it was going to be just the two of us at table this Christmas, we decided a 10-pound ham was not out of the question. After all, we could always pawn some off on our neighbors Mark and Vicki. And then there was scrambled eggs with chopped ham, green onion, and sharp cheddar cheese for breakfasts for the next 6 weeks. And of course, Navy Bean Soup. And leftover ham freezes beautifully. So, it made good sense at the time.

In retrospect, it may not have been my best idea since we still don’t have a new freezer even after waiting for over 9 months! But I think there’s still a bit of room in our garage refrigerator/freezer. So, it should be OK. But I sure don’t regret fixing the ham with this new glaze recipe. It made for some pretty-fine eating. Not overly sweet. Just a perfect combination of flavors.

So, next time you want to serve guests (you remember the good old days of having company for dinner, right?), think about serving ham with this glaze.

I don’t know about you, but I only think about ham for holiday dinners. Why is that? It’s a wonderful pork product. So as soon as it’s once again safe to entertain, I plan to have a big old dinner party, and you can bet your last package of pork rinds, the star of the show is going to be ham!

Speaking of which, the ham bone that is currently in residence in our refrigerator is calling to me. Along with some dried Navy beans, an onion, and a few stalks of celery, I hear my name being bantered about in the kitchen by a few of the main soup ingredients. So, I better end this post and get my own butt in gear. There is soup to be made. (And ingredients to appease!)

As always, have fun in your kitchen. Experiment with different flavor combinations, and if something doesn’t work, don’t get discouraged.

If you only knew how many times my cooking experiments weren’t successful. But, of course, you couldn’t possibly know because you will never find my less than sterling attempts on this site. Simply know that in many cases, to achieve a great dish, there have been a succession of modifications along the way. But when I do find that magic combination that makes my taste buds sing, that’s what makes cooking so fun for me! May it be the same for you. Peace and love to all.

9-10 lb. spiral sliced half ham (butt end if possible*)

¼ c. (½ stick) unsalted butter

½ c. brown sugar, packed

3 T. Dijon mustard

3 T. bourbon

¼ tsp. ground cloves

freshly ground black pepper

Remove the ham from packaging and let sit 1 hour before proceeding. (If the ham comes with a glaze packet, throw it away.) Wrap the ham tightly in foil and bake approximately 10 minutes per pound in a pre-heated 325-degree oven.

Meanwhile, melt the butter and whisk in the brown sugar, mustard, bourbon, ground cloves, and black pepper.

Remove ham from oven, carefully remove the foil, and spread about ¾ of the glaze over the entire ham. Pull apart the ham slices and slather the glaze between the slices too. Place ham back in the oven and let bake uncovered for 20 minutes. Slather the remaining glaze over the top and bake for an additional 10-15 minutes, or until the glaze is slightly brown and crispy.

Remove from oven, tent loosely with foil, and let sit for 15 to 20 minutes before serving.

*I prefer the butt end of a ham. But most of the time the butt end and shank end aren’t marked on the package. The meat on the shank end (leg portion) tends to be leaner. The meat on the butt end is more tender and fatty which results in a richer flavor. But when push comes to shove, I purchase what’s available. And butt or shank end, I’m never disappointed.   

  

BACON, CARAMELIZED ONION, SWISS CHEESE, AND SPINACH QUICHE

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I know, quiche can be kind of a pain in the bucket to prepare. But boy oh boy, the effort is well worth the pleasure of biting into a pastry crust filled with a savory egg custard blended with cheese, tasty bits of meat or seafood, and veggies. In my book, quiche is a treat.

So, the other evening I decided we had been good and deserved something special for dinner. And what came to mind was quiche.

Now years ago, before I became so lazy, I used to make a regular pie crust that involved getting out my stand mixer whenever I wanted to build a quiche. Too much effort anymore. Plus, I developed a true liking for this no-roll pie crust. It’s definitely not as flakey and perfect as my regular pie crust and I wouldn’t even consider using it with regular pies. (Find my favorite recipe under “Pie Crust” on this site.) But, because this crust recipe contains less fat, it comes out kind of crisp. I actually find the crispness of this pastry to be a perfect foil for the soft and fluffy filling. So, when I make a quiche now, I use the recipe below. And that practically cuts my work in half. But more about this quiche.

I had bacon on hand. As well as some spinach that needed to be used, an abundance of Swiss cheese, and a hankering for caramelized onions. Put them all together, turn yourself about, and you have the makings for a pretty darn good quiche. And isn’t that the lovely thing about quiche. Once you have the basic egg, milk, and cheese part down, you can use any number of other ingredients to flavor this dreamy dish. Besides bacon, you can use ham, crumbled and cooked breakfast, spicy, or Italian sausage, shrimp, scallops, crab, chicken – the list goes on and on. And any veggie or veggies that rocks your socks.

So, when life throws you a mixture of unrelated ingredients, you might consider them a blessing in disguise. They might lead you to fixing a unique and delicious quiche.

As always – stay safe, stay sane, and stay home. Christmas is going to be rough this year. There is no denying that fact. But be a part of the solution, not a part of the problem. We will get through this. But it takes a team effort. Peace, joy, and love to all.

Quiche No-Roll Pie Crust:

2 c. unbleached all-purpose flour   

heaping ½ tsp. salt

1 tsp. sugar

scant ¼ tsp. baking powder

7 T. vegetable or canola oil

5 T. cold water  

Whisk the flour, salt, sugar, and baking powder together. Whisk the oil and water together. Pour over the dry ingredients. Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of a fairly deep pie pan, then up and over the rim. Crimp or mold the pie crust around the edge to make it pretty.   

Bake in a pre-heated 400-degree oven for 12 minutes. Remove from oven and set aside until you are ready to assemble the quiche. Reduce oven temperature to 375 degrees.

Quiche Filling:

8 slices thick, meaty bacon, cut into small pieces

½ med. yellow onion, diced

3 c. finely chopped spinach, not packed

2 c. grated Swiss cheese, divided  

4 lg. eggs

1⅓ c. whole milk

1 tsp. Dijon mustard

¼ tsp. kosher salt

freshly ground black pepper

pinch ground nutmeg, plus a bit more for sprinkling

While the crust is baking, fry the bacon in a medium sized fry pan until crisp. Remove cooked bacon from pan with a slotted spoon. Remove all but about 1 tablespoon of the bacon fat.

Add onion and cook over medium low heat, stirring frequently, until the onion is soft and starts to become a light golden brown, about 20 minutes.  Add the spinach and sauté for a couple of minutes, just enough to wilt the spinach a bit. Remove from heat.  

Meanwhile, in a medium bowl whisk the eggs, milk, Dijon mustard, salt, pepper, and nutmeg together. Set aside.

Quiche Assembly:

Spread the bacon evenly over the partially baked crust. Then spread on the onion and spinach mixture. Sprinkle 1½ cups of the grated cheese evenly over the onion mixture. Pour the egg mixture on top. Sprinkle with the remaining ½ cup cheese and nutmeg. 

Bake in the 375-degree oven until puffed and firm when touched in the center, 35-45 minutes. The internal temperature should reach 165 degrees. Remove from oven and allow to cool on a wire rack for 10 minutes before serving. To serve, cut into 6-8 wedges.

      

CREAMY SMOKED SALMON CHOWDER

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So, I love chowder. And I love my chowder to be thick and creamy and full of calories. Well, this chowder has it covered in that regard. Plus of course, I simply must have lots of oyster crackers with my chowder. Which in turn, only acts to up the carbohydrate count. (BTW, whoever invented oyster crackers deserves a gold medal as far as I’m concerned!) Anyway, for the very reasons written above, I don’t prepare chowder very often. But when I do, I enjoy the heck out of it.

Now one of the problems of most chowders for Mr. C, is that they usually contain a lot of potato. And the poor dear is not a big fan of potatoes. But I solved the problem in this chowder. One potato only, and then diced into very small pieces. Plus, I cooked the lone potato right along with the mirepoix, so it was very soft and almost inconspicuous when it finally reached the soup bowl. In fact, Mr. C. actually loved the chowder, potato and all. (Gold star for me on this one!)

So, if you too are a chowder hound, let me recommend this simple to prepare recipe. It is practically on the table before you can call your family to dinner. (I really like that in a chowder.) And no other dishes are required. (I also like that aspect of serving chowder.) But then I’m old and getting kind of lazy in my advanced years. (I’m OK with that too.)

So, as always, keep feeding yourself and your family well. Keep lifting everyone’s spirits by trying new and fun recipes. And please forgive me if I don’t post recipes as often as usual. I’m busy right now. It’s Christmas time after all! So, I have goodie packages to get ready. Stollen to configure, cookies to bake, candy to make, and party mix to assemble.  So even finding time to cook dinner has become an issue. But I’m taking a wee break today from holiday fixins. We’re out of bread, it’s cold so chili sounds good, and I need a few hours off my feet. So, sourdough bread is rising as I write, beans are cooking away for the chili, and I’m sitting at my desk writing to you all. And yes, it feels very good to be sitting down. Peace, love, and a wonderful beginning of Hanukkah to all.

Like I said, a much needed break is in order today. But tomorrow I’ll be at it again. (Some of us just never learn!)

2 T. unsalted butter

2-3 slices of thick, meaty bacon, chopped into small pieces

1 c. chopped onion

1 med. carrot, finely diced

½ c. chopped celery, including leaves

1 med. red or Yukon gold potato, peeled and diced (or more potato is you so desire)

3 garlic cloves, finely minced

½ tsp. kosher salt

freshly ground black pepper

¼ tsp. dried thyme, or more to taste

1 c.  chicken broth

½ c. dry white wine

2 c. whole milk, or more as needed

3 T. flour

½ c. heavy cream

2 c. chopped lightly smoked salmon (or any amount you want) 

2-3 tsp.  capers*, opt.

2-3 tsp. fresh lemon juice*, opt.

In the bottom of a large heavy covered pot, melt the butter and fry the bacon pieces until crisp. Add the onion, carrot, celery, and potato; cook until the onion is soft. Add the garlic and cook for 1 minute. And the salt, pepper, chicken broth, wine, and 1 cup of the milk. Bring to a boil, reduce heat, and simmer covered until the potato and carrot are soft, about 15 minutes.

Whisk the flour and remaining milk together. Stir into the pot and let cook for a couple of minutes. If there isn’t enough liquid in the pot, add a bit more milk as needed. Allow chowder to simmer until thick. Add the cream. Bring to a very low simmer and add the salmon. Taste and adjust seasonings. Cook only until the fish has warmed. Do not let the chowder boil. Great served with oyster crackers. Pass the capers and lemon juice.

*I like the chowder better without the capers and lemon juice. Mr. C. likes the additives. So, next time I fix this chowder, the capers and lemon juice will be served at table as garnishes. Then we can both have what we like. It’s all about compromise, after all!   

     

PÖRKÖLT (HUNGARIAN PORK STEW)

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OK, I don’t care what anyone else thinks about Hungarian food, it is always going to be one of my favorite cuisines. There is just something about paprika, caraway seeds, and sour cream that causes my mouth to start salivating. And of course, it’s partially because of the creamy nature of many of the dishes that I so adamantly love any type of Hungarian food. Because, above all else, I am truly passionate about creamy food. And I know I am not alone in this predilection. But mainly, my love of Hungarian food is because of the inherent flavors associated with this lovely cuisine. I mean really, who doesn’t love cabbage rolls, chicken paprika, rye bread, goulash, cucumber and onion salads, liptauer, and sauerkraut, to mention a few? No one. Well at least no one who has ever had a truly decent rendition of any one of these dishes. So, on that happy note, I have another grand Hungarian dish to share with you today.

Pörkölt is delicious. That’s the best way I know to describe this dish. I could add that the meat that has simmered in the sauce is succulent, that the sauce is both creamy and savory, but why bother? The main word that will pop into your mind when you take your first bite is delicious. Plain and simple. So that’s where I’m going to leave it. OK, I should tell you that this stew is very easy to prepare because I know that would be a helpful thing for you to know. And that even though you might not normally cook with a lot of paprika, caraway seeds, marjoram, or dill weed, I would strongly suggest that you not refrain from using them in this dish. Because they are the ingredients that make this stew special. And this stew is indeed just that – special. And a great way to use a lean hunk of pork. So enough about this recipe. Just prepare it. If I do say so myself, this is one of the best concoctions I have ever produced. And I do believe, Mr. C. would heartily agree with that statement. If he could first wipe the smile off his face, that is!

So as always, keep cooking delicious and healthy food. Keep trying recipes that take you a bit out of your comfort zone. (No better way to learn than by doing.) And have fun getting ready for Christmas. It’s going to be such a different celebration this year. But I plan to make it as festive as ever, maybe even more so. I always bake lots of cookies and make candy and special breads for our family and friends. But this year, more than ever before. So, my kid’s packages are going to be overflowing. And for friends and relatives in the area – special deliveries. (Ring the doorbell and run kind of deliveries.) So, please join me in making this holiday truly memorable. Bake up a storm and share your good fortune with those you care about. Ho Ho Ho to you and yours.

3 T. extra virgin olive oil

2-3 lbs. boneless pork loin roast, all fat removed, and cut into bite sized cubes

1 tsp. kosher salt

freshly ground black pepper

1 lg. yellow onion, chopped

½ c. chopped carrot

3 garlic cloves, minced

3 c. chicken broth

2 T. tomato paste

2 T. sweet Hungarian paprika, or more to taste (I ended up using 7 teaspoons)

1 tsp. caraway seeds

½ tsp. marjoram

1 bay leaf

¼ c. flour

¼ c. dry white wine

1 c. sour cream

1½ – 2 tsp. dill weed, or more to taste

thick egg noodles, cooked al dente, drained and buttered

Heat the olive oil in a Dutch oven. Add the pork cubes to the pan, along with the salt and pepper. Fry the meat until a bit browned.

Stir in the onion and carrot; cook until the onion is tender. Add garlic; cook 1 minute longer. Add the broth, tomato paste, paprika, caraway seeds, marjoram, and bay leaf. Bring to a boil. Add the browned pork cubes, reduce heat, cover, and simmer for 90 minutes or until the pork is tender.

Whisk the flour with the white wine together until smooth. Stir into the pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from heat and stir in the sour cream and dill weed. Taste the sauce and adjust seasoning. You will probably need a bit more salt. Return to heat and cook over low heat for 1-2 minutes or until heated through (do not boil). Serve over buttered egg noodles. (I serve the stew in a soup bowl.)

Please note: This is a very rich stew. I served it last evening with a simple cucumber salad. The vinegar in the dressing helped cut the richness of the stew. See recipe below.

Cucumber Salad

½ English cucumber, partially peeled and thinly sliced

2 tsp. white vinegar

¼ tsp. granulated sugar

¼ tsp. kosher salt

freshly ground black pepper

Mix all together in a small bowl. Set on your counter until dinner is ready.

 

CREAMY SMOKED TURKEY AND WILD RICE SOUP

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OK, so I was tired last evening and I forgot to wash the wild rice. Oops! So that’s why my soup has kind of a pinkish color to it. But you won’t make that mistake I’m sure. You after all have a brain!

So, given that this is a very thick soup, should I not have realistically labeled this as a chowder? Except that the dictionary definition of chowder is that of a rich soup typically containing fish, clams, or corn with potatoes and onions. This soup contains onion, but that’s a far as it goes. So, I really should have just titled it, “a cuppa this, a cuppa that soup chowder”. But I hate it when recipe titles don’t even give me a hint as to what kind of “whatever” I would be preparing if I followed the recipe. For example, Uncle Dan’s Favorite Bread. Would that be a recipe for white bread, or rye bread, or a yeast bread, or a quick bread like cornbread, etc. etc.? Who would know from the title alone? I need more than just a category or a catchy name before I even think to open a post. So no, a title like Grandma’s Pilgrim Soup doesn’t tell me a damn thing. How about My Pilgrim Grandmother’s Chicken Soup? Now that would catch my eye and at least tell me that chicken was one of the main ingredients. And should the recipe actually have sailed with grandma on the Mayflower, I’d be thrilled to hear about that too. (I love reading the back story on recipes.) So, with this recipe, you may call it soup or chowder. It’s your call. Because I agonized over the title, and I still don’t think it’s correct! (Obviously, I need to get out more if a recipe title is starting to throw me for a loop. The covid vaccine can’t come fast enough as far as I’m concerned! And I’m pretty darn sure I’m not alone on this one.) But back to this easy to prepare and yummy recipe.  

On Thanksgiving we swapped dishes with our neighbors Mark and Vicki. I sent over some turkey I had baked, and they brought over part of a smoked turkey they had purchased. We had turkey coming out of our ears. And after 2 dinners comprised of Thanksgiving leftovers, I decided enough was enough. I packaged up my turkey leftovers and sent them to the freezer. Then I chunked up the smoked turkey meat for this soup. And boy did that smoked turkey make for one delicious chowder. (Soup/chowder, I still can’t decide.) Anyway, if you too have leftover turkey meat, I wouldn’t hesitate to prepare this dish. And although I have yet to prepare it with regular baked turkey, I’m sure it will still be delicious. And thanks to Pie9297 at Food.com for the bones of this recipe.

So as always, keep turning out wonderful dishes even if you don’t have adequate names at the ready. Keep smiling even if you suspect your mental acumen might be slipping a notch or two from BEING HOUSEBOUND FOR MONTHS. Keep knowing that your family and friends are probably experiencing the same frustration. So, be the glue that holds everyone together. Just don’t sniff it! Peace and love to all.  

2 T. unsalted butter

1 c. chopped carrot

1 c. chopped onion

1 c. chopped celery

1 c. chopped mushrooms

4 chopped green onions

1½ tsp. finely chopped fresh rosemary

3 garlic cloves, finely minced

2 T. chopped fresh parsley

½ tsp. kosher salt

freshly ground black pepper

1 bay leaf

1 qt. (4 cups) turkey or chicken broth

1 c. wild rice (I used a combination of wild and brown rice)

2-3 c. chopped smoked turkey

¼ c. flour

2 c. whole milk

¾ c. heavy cream

3 T. dry sherry

Melt the butter in a heavy covered soup pot or Dutch oven over medium heat. Add the carrot, onion, celery, mushrooms, and green onions. Sauté until all the veggies are very soft. Add the rosemary, garlic, and parsley; cook for 1 minute longer. Stir in the salt, pepper, bay leaf, and broth. Bring to a boil, then stir in the rice. Cover the pan and simmer until the rice is tender, about 40-60 minutes. (Check after about 35 minutes.) Give the soup a stir every 10 minutes or so as the rice cooks. Add the chopped turkey for the last 15 minutes of cooking time.

Whisk the flour, milk, and heavy cream together. Add to the pot and cook over medium heat about 8 minutes or until thick. Remove from heat, adjust seasoning, and stir in the dry sherry. (The chowder will probably need additional salt and pepper.) The soup is terrific served with croutons or plain soda or oyster crackers.