Category Archives: MAIN DISH RECIPES

SWISS STEAK WITH CHEDDAR CHEESE POLENTA

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And I know, everyone else puts Parmesan cheese in their polenta. Well I do too! Most of the time! But there are just times when I want cheddar cheese in my polenta, darn it! And for this dish, cheddar cheese is perfect. And yes, I do know that potatoes are traditionally served with Swiss steak. But serving Swiss steak with polenta is my nod to staying current with culinary fads. (Plus Mr. C. loves polenta. Potatoes, not so much!)

Of course serving Swiss steak in the first place is kind of Betty Crocker 50s. But I’m hoping by posting this recipe that those who have never tasted Swiss steak will be so enraptured by the whole ease of preparation and use of fairly inexpensive ingredients that they will gravitate to this recipe like cats to a Christmas tree. Or that those who may remember their mother’s Swiss steak, but have relegated it to the past along with bell-bottom jeans and Cracker Jacks, might just be forced to recall how delicious Swiss steak actually is. And of course learn how easy and relatively inexpensive it is to prepare. (Oh wait, I already mentioned that! Too late, it’s already in print. But truly, can you ever say something is easy and inexpensive to prepare too many times? Especially right after Christmas? I think not!)

This Swiss steak simply melts in your mouth and the cheesy polenta has a wonderful flavor along with a delightful mouth feel. And truly, who cares if Swiss Steak may only appear on the menu of a roadhouse somewhere along Route 66 along with Chicken Fried Steak and Liver and Onions. Good old- fashioned road houses still know what’s tasty and “down home”. And so will you if you give this recipe a try.

So if you want a wonderful “new” and delightful combination of dishes to serve to your family, especially now that it’s officially winter, give these two recipes a try. Each is wonderful on its own. But in combination with a green veggie or salad, you have a winter dinner your family is sure to love. Let it snow, let it snow, let it snow! Ho ho………..

  • 1½ lbs. London broil or thick round steak, trimmed of excess fat and cut into 7-9 pieces
  • 2 tsp. kosher salt
  • freshly ground black pepper
  • 1/3 c. all-purpose flour
  • 2-3 T. olive oil or bacon grease
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 stalks celery, chopped
  • 6-8 button mushrooms, sliced
  • ½ c. dry red wine
  • 2 T. tomato paste
  • 1 (14.5-ounce) can diced tomatoes
  • 1 tsp. smoked paprika
  • 1 tsp. sweet paprika
  • 1 tsp. dried thyme
  • 1 T. Worcestershire sauce
  • 1 c. beef broth

Tenderize the pieces of meat with a table fork, pricking the meat on both sides. Season with salt and pepper. Place the flour in a paper or plastic bag and shake until all the pieces are coated with flour.  Heat the olive oil or bacon grease in a large covered Dutch oven. Add the meat and brown on both sides.   Remove the steaks to a plate and repeat until all of the steaks have been browned.

Add the onions, garlic, celery, and mushrooms to the pot. Sauté for 1 to 2 minutes. Add the wine and tomato paste and stir to combine. Add the canned tomatoes, smoked and regular paprika, thyme, Worcestershire sauce, and beef broth; stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in a pre-heated 350 degree oven for 1½ to 2 hours or until the meat is tender and falling apart. Check after an hour and make sure there is enough liquid. Add a bit of water if necessary. Serve with polenta, mashed potatoes, or noodles.

CHEDDAR CHEESE POLENTA

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  • 1 c. whole milk
  • 3 c. water
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 1 c. polenta/cornmeal
  • 2 T. unsalted butter
  • 1 c. shredded sharp cheddar cheese

Bring the milk, water, salt, and pepper to a boil in a medium saucepan. Pour polenta slowly into boiling liquid, whisking constantly until all polenta is stirred in and there are no lumps. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender. Turn off heat and gently stir butter into the polenta until butter partially melts; then mix cheese into polenta until cheese has melted completely. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl.

 

EASY HAM AND CHEESE QUICHE

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Our good friend Jim sent me this recipe the other day and I fixed it for dinner a couple of nights ago. It was crazy easy to prepare, and absolutely delicious! As it happens, I didn’t have enough Gruyère cheese on hand, (and was too lazy to go to the store), so along with a couple of other bits and pieces of cheese that I thought might go well together in this dish, I proceeded according to the directions. (I used about a half cup of grated Gruyère, a half cup of grated aged gouda, and a cup of grated manchego.) It tasted great, so basically I think you could use just about any combination of cheeses and come out with a wonderful product.

Now I must admit that I have tried so called “impossible” or “crust-less” quiche recipes before and have never been impressed. But this recipe from Cook’s Country is an exception. It’s very easy to cut into wedges, and very easy to take out of the pie plate. And oh so yummy! I served it with a Greek salad for a quick and easy dinner, and we both were thoroughly happy campers.

So if you too love quiche, but find regular quiche either intimidating to prepare, or too time consuming, give this recipe a try. Just don’t be afraid to change it up a bit. I see no reason why fried bacon or crumbled sausage could not be substituted for the ham. Or lightly sautéed mushrooms added for a delectable taste treat. Or chives used in place of green onions. This is a “use your imagination” recipe if I ever met one. It’s also a perfect dish to serve for either breakfast, lunch, or dinner. (And how many recipes can lay claim to that honor?)

So have fun and mix up one of these quick and easy quiches at your earliest convenience. You will be delighted by the results and your family and friends will think you amazing. (Which of course you are, but it’s always nice to be reminded of the fact!)

  • 1 T. unsalted butter, softened, plus 2 T. melted butter cooled to room temperature
  • 3 T. finely grated Parmesan cheese
  • 8 oz. Gruyère cheese, shredded (2 cups) or cheese(s) of choice
  • 4 oz. thickly sliced deli ham, diced
  • 4 green onions, minced
  • ½ c. all-purpose flour
  • ¾ tsp. baking powder
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 1 c. half-and-half
  • 4 lg. eggs
  • 2 tsp. Dijon mustard
  • 1/8 tsp. ground nutmeg

Grease a 9-inch pie or quiche dish with the 1 tablespoon softened butter, then evenly sprinkle pan with Parmesan cheese. Combine the Gruyere cheese, ham, and scallions in a bowl. Sprinkle mixture evenly in the bottom of the prepared dish. Whisk together the flour, baking powder, salt, and pepper in the now empty bowl. Add the half-and-half, eggs, melted butter, mustard, and nutmeg to the flour mixture and whisk until smooth.

Slowly pour the batter over the cheese and ham mixture. Bake in a pre-heated 350 degree oven for 30-35 minutes, or until the quiche is a light golden brown and the filling is set. (It’s set when it doesn’t jiggle when you gently shake the pan.) Cool on a rack for 10 minutes. Cut into wedges and serve warm.

 

LAMB BOBOTIE WITH YELLOW RICE (SOUTH AFRICAN)

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Well I guess the first thing to do is apologize for not posting any new recipes for the last few weeks. But I have a very good excuse. (Don’t I always!) I was in SOUTH AFRICA! Yep – you read it right – South Africa. And I have to say, my time there was one of the best travel experiences of my life. We only visited the Eastern side of the country as far up as Richards Bay and environs – Hluhluwe-Umfolozi Game Reserve for wild animals and St. Lucia for an afternoon boat ride spent cruising the river estuary amid the local hippo and crocodile population. (BTW – if you are interested in how you pronounce Hluhluwe, I will give you the same advice I was given by a nice older couple from Johannesburg. “Pretend you have had too much to drink, and then slur your words. If it sounds like schlu-shlouwee, you’ve got it right!”) Let’s see, where was I? Oh yes.

We only drove from Cape Town as far up as Richards Bay, touring mostly along the coast. On the way back to Cape Town, we stuck close to the Indian Ocean again for about half the distance, then turned inland to drive through glorious mountain passes and wine country. During the 24 days that we had our rental car, we drove a total of 7,016 kilometers or 4,360 miles. And even if the amount of kilometers we travelled seems like a lot, we actually only visited a very small part of this glorious country.

And of course along the way, we had many opportunities to enjoy South African cuisine. Along our route one day, we stopped for lunch at a quiet little café. Basically it was a place to buy gourmet condiments, fresh bread, and take-away food. But we were tired, so we asked the kind server if she would heat something up for us. She said, “pleasure” and we settled ourselves in their small outside dining area to await our meal.

I truly don’t recollect what Mr. C. ordered, but I decided to try a South African comfort food  called Bobotie. Bobotie is basically a savory meat loaf flavored with curry and other aromatic spices and topped with a simple egg custard. Well from bite one I was hooked. So I decided there and then that Bobotie had to be the first South African recipe to get posted when I returned.

So for the next few weeks, my cooking time is going to be mainly spent trying to duplicate some of the amazing dishes we experienced on our trip. And because I know you all love new and different recipes to fix for your family and friends, I have faith that as you try some of these amazing dishes, you will forgive me for being away from my blog for so long.

So give this recipe a try. It’s easy to prepare and just delicious. Comfort food, Cape Town style.

  • 1 T. vegetable oil
  • 1 onion, chopped
  • 1 lb. ground lamb or beef
  • 2 garlic cloves, minced
  • 1 tsp. ground coriander
  • 1 tsp. ground ginger
  • 1 tsp. curry powder
  • 1 tsp. cinnamon
  • 1 tsp. turmeric
  • 1 tsp. sugar
  • 1 tsp. salt
  • freshly ground black pepper
  • 1 lg. carrot, peeled and grated
  • 1 T. fresh lemon juice
  • 1 thick slice or 2 thin slices of white bread soaked in ¼ cup milk
  • 1/3 c. slivered or sliced almonds
  • 1/3 c. golden raisins
  • 1 c. buttermilk or plain milk (or combination)
  • 2 eggs
  • 5 bay leaves
  • chutney, opt.

Heat the oil in a large fry pan. Add the onion and sauté until translucent. Add the ground lamb and cook until just cooked through, breaking up the meat as it cooks. (You don’t want any large lumps of meat.) Add the garlic and cook for 1 minute. Add the coriander, ginger, curry powder, cinnamon, turmeric, sugar, salt, pepper, grated carrot, and lemon juice. Remove from heat and add the soaked white bread, making sure you have mixed the milk and bread thoroughly. (You shouldn’t be able to see big chunks of bread). Add the almonds and golden raisins and mix through. Spoon the mixture into a lightly buttered casserole dish, press down and level the top.

Whisk together the buttermilk and eggs and pour over the meat mixture. Gently lay the bay leaves over the egg mixture for decoration.

Bake in a pre-heated 375 degree oven for about 40 minutes. (The egg custard should be firm and set and the top a nice golden brown in color.)

Serve hot with Yellow Rice (see recipe below), Greek salad, and chutney.

YELLOW RICE

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  • 1½ c. long grain white rice
  • ½ tsp. salt
  • freshly ground black pepper (just a bit)
  • 1 tsp. ground turmeric
  • ¼ tsp. ground cinnamon
  • 1 tsp. sugar
  • ¼ c. golden raisins
  • 1 T. butter
  • 2½ c. chicken broth

Place all the ingredients in a rice cooker and set it on “go”. Serve with Bobotie or any other South African dish.

 

SEAFOOD AND FRIED TOFU LO MEIN

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I love one dish, one pot meals. And I wish I could tell you this was one. (Well, it is a one dish meal. But as hard as I tried, there is just no getting around the fact that your kitchen help is going to have several bowls and a couple of fry pans to wash after dinner.)

Now in my case, Mr. C is our after meal kitchen clean up crew. And he knows, from years of dish washing experience, that I have washed as many bowls and utensils as possible as I went along. But with this recipe, every part of the dish comes together at the very last minute. So there is no time to wash dishes, much less take a sip of martini (for that matter). (Not that I would have experience drinking a martini while fixing dinner you realize. Right! Only about 25 years of experience, but who’s counting……)

Anyway, regardless of the number of bowls and pans involved with this Lo Mein, you are going to love diving into a plate of this yummy homemade Asian inspired noodle dish. And unlike Lo Mein prepared in a restaurant, there is a lot less salt and fat, and not a sprinkle of MSG to be had. Plus you can make it with as many or as few veggies as you like. (When I fixed this last evening, I used the veggies listed below, because that’s what I had on hand. But next time I can see myself adding or substituting red bell pepper, those darling little corn cobs that come in a can, a small amount of broccoli, or maybe some re-hydrated dried mushroom pieces. This is a “clean your vegetable bin” kind of dish. In other words – the best kind of dish.)

So if you too are a Lo Mein lover, give this recipe a try. And to you or anyone else in your family who gets stuck with the dishes, please accept my apology.

Oh – one last thing. This is a Lo Mein, rather than a Chow Mein because the noodles are not fried. Same kind of noodles are used for both dishes, but in an effort to keep the fat content as low as possible, I decided the cooked noodles really didn’t need to be stir fried in additional oil. (Another positive proof that I am on your side in the quest for healthier eating.) Your welcome!

And yes I do know that tofu is not always used in either Chow Mein or Lo Mein. But we happen to love it. Plus it’s just one more source of protein. Actually, if you wanted to make this an almost* vegetarian dish, you could simply substitute vegetable stock for the chicken broth, and skip the seafood altogether. The tofu could absolutely hold its own as the requisite protein component. It’s good that way!

*Oyster sauce has a bit of oyster extract

Tofu:

  • 1 lb. firm tofu
  • 3 T. low sodium Tamari or soy sauce
  • 6 T. cornstarch, or more as needed
  • 2 T. vegetable oil
  • 1 tsp. sesame oil

Sauce:

  • 2 T. water
  • 2 T. cornstarch
  • 1½ c. low sodium chicken broth
  • ¼ c. oyster sauce
  • 3 T. GF low-sodium Tamari or low sodium soy sauce
  • 1 T. sesame oil
  • 2-3 tsp. Sriracha

Veggies and Seafood:

  • 2 stalks celery, thinly sliced
  • 1 large carrot, shredded
  • 8 thinly sliced white button mushrooms
  • 2 c. Napa cabbage, finely shredded or 1 c. finely shredded regular green cabbage
  • 2 large garlic cloves, finely minced
  • 2 tsp. minced ginger
  • 8 green onions, white and green parts, sliced
  • 12-15 peapods, sliced in 3rds
  • 1 lb. mixed seafood* (shrimp, scallops, calamari, etc.)
  • 2 T. vegetable oil (needed when veggies are stir-fried)

Noodles:

  • kosher salt
  • 6 oz. chow mein or Chinese egg noodles (I use Sun Luck chow mein noodles mainly because I can buy them at my local grocery store)

Preparation: (Complete each step below before actually cooking the Lo Mein)

Tofu – Remove the tofu from its watery container. Using paper towels, gently squeeze as much liquid as you can from the block of tofu. Cut into 32 pieces and place in a flat pan. Pour the soy sauce over the tofu cubes, turning as required to coat all surfaces. Leave for about 5 minutes.

When ready to fry, coat all sides with corn starch. Heat the vegetable and sesame oils in a large fry pan. Add the tofu cubes and fry until all sides are crispy and golden brown. Remove from heat and set aside until needed.

Sauce – Whisk together the water, corn starch, chicken broth, oyster sauce, Tamari, sesame oil, and Sriracha in a small bowl and set aside.

Veggies – Cut all the veggies as instructed above. Set aside. Combine seafood in a bowl and set aside.

Lo Mein assembly: In a large pot of salted boiling water, cook the noodles according to the package directions. While the noodles are cooking, heat the 2 tablespoons of vegetable oil in a very large fry pan or wok. Add the celery, carrot, mushrooms, and cabbage to the hot oil and cook for 3-4 minutes. (You want the veggies to be crisp tender.) Add the garlic, ginger, green onions, and pea pods; cook for 1 minute. Finally add the seafood and cook until almost done.

Add the sauce and cook only until thickened. Drain the noodles and add to the fry pan along with the fried tofu. Remove from heat when all ingredients are hot. Serve immediately.

*You can use chicken, beef, or pork instead of seafood. Just add in place of seafood and cook only until done.

 

 

ASIAN MARINATED SEARED TUNA

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(Sorry about the fuzzy picture, but before I could take a picture, the tuna was all but consumed. Then before I could actually check to see if I had taken a decent enough picture, it was all gone!)

If there is anything better than having wonderful neighbors, I can’t think what it could possibly be? Except of course if said neighbors are also good friends AND bring you fresh tuna. Now that is what I call a winning combination.

So when Jerry and Jeanie got back from their fishing trip and asked if we would like some fresh tuna, we jumped at the chance. It isn’t just every day that we get to sink our teeth into such a delicacy. Plus this is a delicacy that takes very little effort or time to prepare. (Another winning combination!)

With such an amazing piece of fish (about 2 pounds), the last thing I wanted to do was prepare it in such a way as to spoil either the delicate flavor or moistness of the fish. So off to the internet in search of both elucidation and inspiration. I knew I wanted to either grill or sear the tuna, but did I want to marinate the fish or serve it with something like a wasabi aioli? After remembering that I wanted to cut down on the amount of sauces and aiolis I served, I decided that a marinade was the answer.

I was lucky enough to stumble on a Youtube by Chris Henry, a personal chef. The tuna she prepared on her video looked so delicious, I just knew it would be outstanding. And take it from me, this was the best tuna preparation I ever tasted, much less prepared myself. And like I mentioned; simple as can be.

So next time you want to treat your family and friends, I suggest you find yourself a lovely hunk of tuna and use this recipe. So thank you Chris for sharing your recipe. And thank you again Jerry and Jeanie for your lovely gift of tuna. But mainly, we both want to thank you for your friendship. It means more to us than even the sushi grade tuna you gave us. And that my dear friends, is saying a lot!

  • 2 T. GF, low sodium Tamari
  • 2 T. regular soy sauce
  • juice of ½ of a lime
  • 2 tsp. finely minced fresh ginger root
  • 2 garlic cloves, finely minced
  • 1 – 1½ lbs. fresh tuna fillets or steaks
  • extra virgin olive oil

Combine the Tamari, soy sauce, lime juice, ginger, and garlic in a covered bowl or airtight freezer bag. Add the tuna and place in refrigerator for an hour or up to 4 hours (if the steaks are really thick). Remove from refrigerator about 30 minutes before you plan to cook the steaks. (I marinated 1½-inch steaks for 2 hours the other evening and they were perfect!)

Remove the steaks from marinade. Discard marinade.

Coat a medium sized fry pan with olive oil. Heat the oil until just before it starts to smoke. Fry the steak(s) for about 1½ – 2 minutes on each side or until the internal temperature reaches between 115 and 120 degrees.* (You never want to overcook tuna. So this is one of those times when an instant read thermometer is worth its weight in gold!) Remove tuna from pan, let sit for 3-4 minutes, then slice thinly against the grain. Serve immediately.

Please note: the marinade gives the tuna a wonderful flavor. In my estimation no other condiment or sauce is necessary, in fact it might detract from the glorious flavor of the fish.

*To cook and serve rare tuna, the tuna must be free of parasites. In order to do that, the just caught tuna must either be frozen at -4° F for 7 days or frozen at -31° F (“flash frozen”) for 15 hours. Even if the tuna in your store is marked “sushi or sashimi grade” (considered safe to be eaten raw) you can’t always be sure you are receiving a safe product.

According to Marc Matsumoto, “The term “sushi-grade” is often tossed around to imply some level of freshness, but in the US, there’s no regulation around the use of the phrase, so it can be used to describe anything. That said, most stores aren’t in the business of getting their customers sick, so they usually reserve the label for their freshest fish.” (Which I have discovered in my research doesn’t mean the fish is free of parasites. It just means it’s “fresher” than the fish that isn’t labeled “sashimi or sushi grade”!)

So moral of the story: Trust your fishmonger and buy tuna from a reliable source or buy commercially frozen fish.

 

SALMON CAKES

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There is just something about a homemade cake. And I don’t really care if it’s chocolate, carrot, apple, etc. as long as it’s moist and delicious. And that goes for the savory varieties of cakes also.

To my mind, there is nothing worse than a crab or salmon cake that has the consistency and look of particle board that has gotten wet! Now granted, I have never tasted wet particle board, but I have an active imagination. And what my imagination tells me is that wet particle board tastes a lot like a poorly prepared crab or salmon cake! (If any of you have firsthand knowledge on this subject, please don’t hesitate to correct me if I’m wrong.)

Anyway, what I am trying to say in my own indomitable way, is that these salmon cakes are not dry. They are delightfully tender, moist, and juicy. They are also very easy to build, especially if you use planned over salmon, which it what I usually use when I make these cakes. I look for salmon on sale, then buy 2 pounds rather than just one. Then I cook both pounds setting one pound aside to use within the next couple of days. Then with my planned over salmon I either prepare this dish or one of a handful of other dishes like Salmon Caesar Salad or Salmon, Bacon, and Corn Chowder. (Both recipes can be found on this site.)

One additional detail I should really mention before I shut up so that you can go to the store and buy the ingredients to make these little darlings for dinner. These salmon cakes are absolutely delicious. (I know, you probably already ascertained that little detail since I posted the recipe in the first place.) But I still felt it was obligatory to state the obvious. (A little compulsion left over from my days in human resources. “Miss Smith, you were applying for “work” when you came to us for employment. So now, please just sit down and do the job for which you were hired.”) I loved my job! But back to salmon.

So keeping in mind that salmon is a good source of niacin, omega-3 fatty acids, protein, phosphorus, vitamin B6, choline, pantothenic acid, biotin, and potassium, make up a batch of these tender and delicious salmon cakes at your earliest convenience. They truly are a salmon lover’s delight. You might even be surprised if one of your family members, who professes to hate salmon, suddenly becomes a huge fan. It has happened before and it can happen again. Enjoy

  • 2 T. unsalted butter, divided
  • 2 T. extra virgin olive oil, divided
  • 2 T. finely chopped red bell pepper
  • ¼ c. finely diced celery
  • 2 T. finely minced shallot or green onion
  • 1 egg
  • ½ c. mayonnaise
  • 1 tsp. Dijon mustard
  • 1 tsp. Worcestershire sauce
  • ¼ tsp. hot sauce (I use Frank’s RedHot Sauce)
  • 1½ tsp. Old Bay Seasoning
  • freshly ground black pepper
  • 1 T. finely minced fresh parsley
  • 1 T. capers, drained
  • 10 finely crushed unsalted or low salt saltine crackers (I use the kind with no additional salt on the top)
  • 1 lb. cooked salmon, flaked
  • ¾ c. Panko bread crumbs, or more as needed

In a large frying pan, bring 1 tablespoon of the butter and 1 tablespoon of the olive oil to medium-high heat. Add the red pepper, celery, and shallot; sauté for about 4 minutes or just until the veggies are starting to soften. Take pan off heat, remove the veggies with a slotted spoon, and set veggies aside to cool. (Don’t wash the pan. You are going to be frying the salmon cakes in this same pan.)

Meanwhile lightly beat the egg in a medium sized bowl. Whisk in the mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, Old Bay Seasoning, black pepper, parsley, and capers. Stir in the finely crushed saltines, the cooled vegetables, and the salmon. Form the mixture into 8-10 small flat cakes. (Will be messy!)  Coat each cake with Panko and place on a wax paper lined plate*. Cover and  refrigerate for at least 2 hours before frying. When ready to cook, heat the remaining butter and olive oil in the reserved fry pan. Fry cakes over medium heat until golden brown on both sides. (About 4 minutes per side.)

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If you enjoy a sauce with your salmon cakes, may I recommend Old Bay Aioli. (See recipe below.)

*I use my 2-inch diameter ice cream scoop, drop the balls in a small bowl filled with the Panko crumbs, roll the balls around in the Panko, and then place the coated balls on a wax paper lined platter. Flatten each ball slightly with your hand.

OLD BAY AIOLI

  • ½ c. light mayonnaise (I use Best Foods Light Mayonnaise)
  • 2 tsp. Dijon mustard
  • ½ tsp. granulated garlic
  • ¼ tsp. sriracha
  • 4 tsp. fresh lemon juice
  • ½ tsp. Old Bay Seasoning
  • freshly ground black pepper to taste
  • kosher salt to taste

In a small bowl, whisk together the mayonnaise, mustard, granulated garlic, sriracha, lemon juice, Old Bay Seasoning, and pepper. Add salt if needed.

 

 

GRILLED MARINATED SALMON

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I found this recipe on the allrecipes web site. I was researching seafood dishes because we need to add more seafood to our diet. And since salmon is one of our favorites, I jumped all over this recipe when I read the ingredients list. Now granted I did change out olive oil for vegetable oil, and low-sodium, GF Tamari for regular soy sauce. But the bones of the recipe are straight off the site. (And thank you allrecipes for that!)

What appealed to me most when I first read this recipe was the fact that I could probably get away without serving a sauce of some kind with this marinated and grilled preparation. (And believe me, my dear husband loves tartar sauce or aioli with his seafood!) So finding a fish dish that wouldn’t require a sauce is exactly what I was looking for when I went searching. After all, if you are going to go to the trouble of adding more foods to your diet that were designed by Mother Nature to help lower cholesterol, like salmon, then adding a sauce made with mayonnaise isn’t the wisest choice as an accompaniment! (Kind of bad karma trying to mess with Mother Nature that way!) Plus, did you ever hear the term “defeating the purpose”? Well that’s exactly what I would have been doing if I had served this salmon with Mr. Cs favorite aioli or tartar sauce! Not to mention; any sauce I could have prepared would have detracted from the subtle and delectable flavor the salmon derived from its short bath in the Asian inspired marinade. So, as they say – mission impossible (serving fish without a sauce) became mission accomplished (he didn’t miss a sauce in the least)!

So please give this recipe a try if you too are trying to add more seafood to your diet. It’s really an outstanding seafood dish. And as a personal favor, since he rarely reads my blog, please don’t mention this post to Mr. C. I am slowly and surely reducing the amount of fat in our diet to try and bring both of our cholesterol levels down. But I don’t want him to feel deprived, so the less Mr. C. knows of my master plan, the better off he’ll be! (In more ways than one!) Thanks

  • 1½ – 2 lbs. salmon fillet or fillets*
  • granulated garlic
  • sea salt
  • lemon pepper
  • 1/3 c. brown sugar
  • 1/3 c. low sodium GF Tamari or soy sauce
  • 1/3 c. chicken stock or water
  • ¼ c. extra virgin olive oil

Moderately season the salmon with granulated garlic, salt, and lemon pepper. (Flesh side only. No need to season the skin.) In a shallow pan, whisk together the brown sugar, Tamari, chicken stock, and olive oil. Place the seasoned salmon fillet or fillets flesh side down in the pan. Cover with plastic wrap and place in the refrigerator for at least 2 hours.

When ready to cook, preheat the grill to medium. If you have a basket or other grilling container, lightly coat with cooking spray. If not, lightly coat the grill grate itself with cooking spray. Place the salmon in the basket or on the grate skin side down, lower lid and let cook for about 4-8 minutes, depending on thickness of the fish. Discard marinade. When time to turn, carefully lift the salmon and turn it over. (Usually the skin stays in the basket or on the grill.) Cook covered for another few minutes just until done**. Do not overcook or the salmon will be dry. Serve immediately or cool and serve at room temperature. No tartar sauce or aioli required.

*If I purchase one large fillet, I usually cut it in half. That way it’s easier to marinate and also to flip when grilling.

**The USDA recommends cooking salmon to an internal temperature of 145 degrees. Push the tip of the meat thermometer gently into the middle of the salmon fillet at its thickest part to get an accurate reading.

Please note: Another method of grilling salmon or any fish with skin on one side, is to place the fillet skin side down on aluminum foil that has been pierced in several places with a table fork. Place the aluminum foil on the grill, lower lid, and cook for 4-6 minutes over medium heat. When it’s time to turn, grab the closest edge of the foil with both hands and slide it off the fire. Flip the fish gently onto the hot part of the grill. Gently remove the foil and the skin should lift right off. Lower the lid again and cook just until done.

 

 

CHICKEN AND BROCCOLI FETTUCCINE (HAVE IT BOTH WAYS!)

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So here’s the skinny! A regular Alfredo sauce is considered by many to be one of the top ten forbidden foods. (Or at the very least, a dish that should only be consumed once in a blue moon, which for those who don’t remember, is about once every 2½ years!)

Now I am here to tell you, that is just not often enough for yours truly and Mr. C! We love us our pasta Alfredo. So in an effort to keep our desire for Alfredo commensurate with our need to keep our cholesterol at a level that is appropriate for people in their “golden years”, and not coincidentally keep our doctors from jumping up and down and yelling at us, I have modified one of our favorite “Alfredo” style dishes. Now granted, without the cream it’s certainly never ever going to replace the real deal. But, truly, it ain’t half bad! But since I know that some of you are purists, I decided to also provide you with the original recipe that won my grandchildren (Derek and Rebecca) over to the belief that broccoli is the best green vegetable ever invented!

So give my modified version a try. It still has the creamy sauce that is so important to a delicious “Alfredo”. But I have to tell you. When you warm up leftovers, no puddle of butter is left in the bottom of the bowl. (If you happen to be one of the people who has never reheated an Alfredo sauce, please believe me when I tell you that looking in the bowl after the pasta has been reheated is enough to immediately change your thinking on Alfredo Sauce. Does the term “swimming in liquid fat” mean anything to you? Well that’s exactly what your noodles will be doing if you reheat a true Alfredo sauce.)

But like I said, if you are a purist, under the age of 30, have the metabolism of a pigmy shrew, are 6’2’’, and weigh about 102 pounds, please give my original recipe a try. It is really fabulous. Just don’t tell me about it. I might start crying, and no one likes to see tears on their computer screen.

Reduced fat CHICKEN AND BROCCOLI FETTUCCINE:

  • 2 T. unsalted butter, divided
  • 1 c. bite sized pieces of fresh broccoli
  • 3 cloves garlic, finely minced
  • 1 boneless, skinless chicken breast half, cubed
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 2 T. dry white wine
  • 2 T. flour
  • pinch ground nutmeg
  • ¾ c. chicken broth
  • 1 c. milk (I use 2%)
  • 8-oz. fettuccine pasta, cooked al dente (keep some of the cooking water*)
  • ¾ c. finely grated Parmesan cheese + more for passing (or use part Parmesan and part Pecorino Romano)

Melt 1 tablespoon of the butter in a large fry pan. Add the broccoli and sauté for 2-3 minutes. (Broccoli should still be crisp.) Add the garlic and cook for 1 minute. Remove broccoli and garlic from pan with a slotted spoon and place in a bowl. Add the chicken, salt, and pepper; cook until the chicken is barely cooked through. Remove from pan and add to the reserved broccoli and garlic.

Pour wine into the pan and cook until very little liquid remains. Add the remaining 1 tablespoon butter and the flour. Whisk together and cook for about 2 minutes.  Add the nutmeg, chicken broth, and milk; stirring until the sauce boils and thickens. Remove from heat and add the cooked pasta, reserved broccoli, garlic, and chicken, and ¾ cup Parmesan. Add some of the pasta cooking water if the sauce seems too thick. Adjust seasoning and serve immediately with additional Parmesan cheese.

Please note: If doubling this recipe, use only 3 tablespoons of flour, but double all the remaining ingredients. FYI: many of my recipes feed just 2-3 people. Unless otherwise stated, my recipes can easily be doubles or tripled.

* You really don’t need to use seemingly gallons of water when you cook pasta. In fact, you only need to use enough so that the pasta has room to expand and not stick together. This not only saves water and energy, but the resulting cooking water has a higher percentage of residual starch, which makes it perfect for adding to the sauce if more liquid and/or thickening is required. For more information, search Serious Eats; The Food Lab; A new way to cook pasta?

Good old fashioned CHICKEN AND BROCCOLI FETTUCCINE:

  • ¼ c. (½ stick) unsalted butter, divided
  • 1 c. bite sized pieces of fresh broccoli
  • 1 large garlic clove, finely minced
  • 1 boneless, skinless chicken breast half, cubed
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 1 c. whipping cream
  • 8-oz. fettuccine pasta, cooked al dente (keep some of the cooking water)
  • ¾ c. finely grated Parmesan cheese + more for passing (or use part Parmesan and part Pecorino Romano)

Melt 1 tablespoon of the butter in a large fry pan. Add the broccoli and sauté for 2-3 minutes. (Broccoli should still be crisp.) Add the garlic and cook for 1 minute. Remove broccoli and garlic from pan with a slotted spoon and place in a bowl. Add the chicken, salt, and pepper; cook until the chicken is barely cooked through. Remove from pan and add to the reserved broccoli and garlic.

Add the remaining 3 tablespoon butter and cook until butter is lightly browned. Add 1/3 cup of the cream and boil rapidly over high heat until large shiny bubbles form; stir occasionally. Reduce heat to medium and add cooked noodles to sauce. Toss vigorously and add the chicken mixture, Parmesan cheese and the remaining cream, in about 3 additions. Adjust seasonings and serve immediately with additional Parmesan cheese.

 

 

 

 

 

CREAMY PASTA WITH PANCETTA AND PEAS

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Usually when I make a creamy sauce, I use cream. Sounds reasonable, right? But in an effort to reduce the number of calories and amount of fat in the dishes I prepare, I decided to use chicken stock and 2% milk instead of cream when I prepared this dish last evening. (OK, I did use 2 tablespoons of butter, but that’s just a fraction of the amount I normally would use!) So of course the resulting product was not as rich as a regular Alfredo sauce. (How could it be without a half cup of butter and 2 cups of heavy cream?) But regardless, it was still quite delicious. And without all the fat, it just had a fresher taste to it. Perhaps it was because the other ingredients were forced to shine on their own without relying on the cream to carry the day.

Whatever the reason, we were very happy to chomp away on this pasta sans the guilty feeling we usually experience when we are eating a creamy pasta dish. Not to say, we won’t ever eat a true Alfredo again. But I think I will be adapting my other standard Alfredo type dishes too, so that we can enjoy them more often without our cholesterol numbers shooting into the stratosphere!

And the first one I am going to adapt is one of our favorite pasta recipes – Chicken and Broccoli Fettuccine. So look for this recipe in the near future. And for those of you who have no cholesterol worries or don’t ever have to concern yourself with putting on weight, I will also post the “real” recipe. Which just happens to be Derek and Rebecca’s (two of my grandchildren) favorite food. (Poor kids. They unfortunately inherited their grandmother’s love of sauces.)

So if you too love pasta with a creamy sauce, give this dish a try. It takes no time to whip up. And I’m sure your whole family will love it. And miss all those calories in a traditional Alfredo sauce? I think not!

  • 2 T. unsalted butter, divided
  • ½ c. diced pancetta
  • 3 garlic cloves, finely minced
  • 2 T. dry white wine
  • 2 T. flour
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • pinch crushed red pepper flakes
  • pinch ground nutmeg
  • ¾ c. chicken broth
  • ¾ c. milk (I use 2%)
  • 8-oz. penne pasta, cooked al dente (keep some of the cooking water*)
  • ½ c. uncooked frozen petite peas, thawed
  • ½ c. finely grated parmesan cheese + more for passing (or use part Parmesan and part Pecorino Romano)
  • 2 tsp. chopped fresh parsley

Melt 1 tablespoon of the butter in a large fry pan. Add the pancetta and fry until crisp. Remove the pancetta from pan with a slotted spoon and set aside. Add the garlic to the pan. Cook for 1 minute. Add the wine and cook until no liquid remains. Add the remaining 1 tablespoon butter and the flour. Whisk together and cook for about 2 minutes.  Add the salt, pepper, crushed red pepper flakes, nutmeg, chicken broth, and milk; stirring until the sauce boils and thickens. Remove from heat and add the cooked pasta, peas, cooked pancetta, ½ cup Parmesan, and parsley. Add some of the pasta cooking water if the sauce seems too thick. Adjust seasoning and serve immediately with additional Parmesan cheese.

Please note: If doubling the recipe, use only 3 tablespoons of flour, but double all the remaining ingredients.

*Something I had thought for a long time just came out as being accurate. You really don’t need to use seemingly gallons of water when you cook pasta. In fact, you only need to use enough so that the pasta has room to expand and not stick together. This not only saves water and energy, but the resulting cooking water has a higher percentage of residual starch, which makes it perfect for adding to the sauce if more liquid and/or thickening is required. For more information, search Serious Eats; The Food Lab; A new way to cook pasta?

 

 

 

VEGETARIAN MUSHROOM STROGANOFF

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(Sorry, no picture. I lost it when my computer and my camera were not speaking. They have resolved their differences now, but the picture is still missing in action. Will add a picture in the near future.)

Of course you know what most savvy people are saying about vegetarians or people who eat at least one or more meatless meals a week. And yes you are right there with me if you too believe the word is “smart”. But another word immediately jumps into my brain also. And that word is “yummy”. Because there are just an abundance of wonderful recipes out there that don’t contain as much as a quarter cup of meat broth or a tablespoon of bacon fat to make them both delicious and nutritious.

So when I hear someone say they hate vegetarian food, I almost always look at them as if they just stepped out of a brand spanking new Studebaker. And just for your information, the last Studebaker was manufactured in 1967!

Because in my opinion, what these folks have done is limit themselves to food choices that are often expensive, include more protein than is necessary for continued good health, and lack the vegetables, herbs, spices, and whole grains needed to supply our bodies with the necessary vitamins and minerals to support good health. (And no, I don’t believe taking a daily multi-vitamin replaces the lack of fresh vegetables, herbs, spices, and fruits in our diet!) And don’t even get me started on fiber!

So when I decided the other evening to serve “Beef Stroganoff”, I thought about my pledge to serve more meatless dishes. And I concluded that the meat in a stroganoff was not the part I cherished the most. What I loved were the mushrooms, noodles, and the savory sour cream gravy. So I basically made my standard recipe without the meat. And truly, I didn’t miss the meat one little bit.

So in essence you might say that this new spin on my old recipe was “fashioned by an impulsive epicure”.

(Sorry Leah Worth for changing out the words “for” and “ingénue” with “by” and “epicure” from the Bobby Troup classic song “The Meaning of the Blues”.) But it really was Mr. Cs idea to change the lyric. He changed the word “ingénue” to “epicure” while we were listening to the song and talking about food. (Nothing new, believe me!) And I loved the new words, because like Mr. C, I too feel that the word epicure has fallen into disuse. So while I was writing up this recipe, our conversation while listening to Janis Mann’s version of this beautiful blues song came to mind. And I totally felt that Mr. Cs new lyric applied to what I had just done to my original Beef Stroganoff recipe. Hence the musical reference.

(For those of you haven’t the foggiest idea what I’m talking about, I have included the words to one of the loveliest and saddest songs ever written. I’m sure after reading the lyrics you will perfectly understand how the entire chain of events came about. Or not!) But regardless, give this recipe a try. I truly believe the epicure in you won’t miss the meat in the least.

The Meaning of the Blues

Blue was just the color of the sea,

Til my lover left me;

Blue was just a bluebird in a tree,

Til he said “Forget me.”

Blue always made me think of summer,

Cloudless summer skies so fresh and warm;

But now the blue I see is more like winter

Winter skies with clouds about to storm.

Blue was just the color of his eyes

Til he said “Goodbye, love.”

Blue was just a ribbon for first prize

Til he said, “Don’t cry, love.”

And blues were only torch songs

Fashioned for impulsive ingénues;

But now I know, too well I know,

Too well I know the meaning of the blues.

(To hear this song performed, search on “Julie London meaning of the blues”.)

  • 1 T. extra virgin olive oil
  • 2 T. butter, divided
  • 1 lb. cremini mushrooms, sliced (or any combination of fresh mushrooms)
  • scant ½ c. chopped onion
  • 2 garlic cloves, minced
  • ¼ c. dry white wine
  • 2 tsp. fresh thyme leaves or ¾ tsp. dried thyme leaves
  • 2 tsp. paprika
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 2 T. flour
  • 1½ c. vegetable or mushroom broth
  • 1 c. sour cream
  • 8-oz. wide egg noodles, cooked al dente
  • 2 T. chopped Italian parsley

Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the mushrooms and onion; cook until the onion is translucent and the mushrooms slices are starting to brown. Stir in garlic and cook for one minute. Deglaze the pan with the white wine. When the wine is all but evaporated, add the thyme, paprika, salt, and pepper. Cook, stirring occasionally for 3 minutes. Stir in the flour and remaining 1 tablespoon of butter, and cook, stirring constantly for 2 minutes.

Whisk in broth, bring to a boil, reduce heat, and cook for 5 minutes. Remove from heat and stir in the sour cream and noodles. Sprinkle with fresh parsley and serve immediately.

Tip: Never cook noodles ahead of time and let them sit until you’re ready for them. If any part of the dish needs to wait, it should be the sauce. And no, I don’t care what any given recipe says. If it instructs you to cook the noodles and just keep them warm, just say no! You know better!