Category Archives: MAIN DISH RECIPES

CHICKEN POT PIE(S) WITH A WHOLE WHEAT TOP CRUST

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Most of the time when we make a Costco run, we come home with either fresh seafood or a rotisserie chicken. So, on our last Costco procurement adventure, we decided we were more in the mood for chicken than fish. (Easier for me too.) And like others, I sometimes wondered if a Costco rotisserie chicken was a healthy choice. But apparently Dr. Oz (I have never watched his show, but I do know who he is) told viewers recently that “Costco birds are some of the healthiest processed foods out there—and removing the skins makes them even healthier.”

So, who am I to argue with a doctor who is renowned for showing disdain for science and evidence-based medicine. Because I can be just as stubborn as the next gal when it comes to believing what I want to hear. Anyway, I figure eating a Costco chicken every 3 months or so is probably not doing our bodies too much harm. Even if Dr. Oz says it’s OK to eat them!

After enjoying the chicken that same evening, I was left with most of a Costco chicken staring at me every time I opened the refrigerator door. So, I decided to use the leftover meat to make chicken pot pie. And keeping to my new-found determination to use whole wheat flour as much as possible, I found this crust recipe on the livelytable.com site. And this recipe makes for one fabulous pie crust. Very tasty, crisp, and flakey. Just like good pie crust should taste. And perfect for pot pie.

However, I wouldn’t go so far as to recommend it for regular pies like lemon meringue or even a berry pie. Too much wheat flavor for any pie that requires a delicately flavored crust. But for pot pies or quiches, this recipe is perfect. And so easy to make. Food processors are wonderful kitchen tools. Not perfect for everything that requires mixing, but perfect for preparing this pie crust. Now, about the filling.

This filling is quite plain. Nothing fancy about it, easy to prepare, and the type of food your entire family will enjoy.

So, enough said about this dish. It’s Sunday and the last 3 days have been hectic to the max and I am beat. So, it’s going to be a very lazy day for me. Book in hands, reading glasses firmly affixed to my face, and ice water on a small table right next to my favorite wing back chair. In other words, a perfect opportunity for Mr. Sandman to come a visiting.  

I used to feel that sleeping was such a waste of time. Even at night. (I was much younger when I felt this way.) Now, I think a good night’s sleep is heaven on earth. And an occasional nap my simple reward for living a full and rich life.

May you too live a full and rich life.

And as always, peace and love to all.

Pot Pie Crust

2 c. whole wheat pastry flour (I like Bob’s Red Mill)

1 tsp. fine sea salt  

¾ c. (1½ sticks) cold unsalted butter, cubed

up to ½ cup ice cold water

In the bowl of a food processor, pulse flour and salt together. And cubed butter. Pulse until pea-sized pieces form.

Add 5 tablespoons of water to the food processor. Pulse and continue to add water until a dough ball is just formed. (I ended up using 7 tablespoons of water.)

For individual pot pies:

Fill 4 (5-inch wide and 2½-inch deep) Corning Ware French White casserole bowls with the chicken mixture. Or use whatever oven proof containers you have. Turn the dough out onto a lightly floured surface. Cut the ball of dough in fourths. Roll out each piece of dough into about a 7-inch circle. (Or circles about 2-inches wider than the top of the baking dishes you will be using.) This will allow about an inch of dough to hang over the sides. Place the pie crusts on top of the filled dishes and cut at least 4 slits in the pastry. Make sure the slits go completely through the pastry allowing steam to escape.

Place the pot pies on a baking sheet just in case there is any leakage. Believe me if you don’t set the pies on a baking sheet, you might just have filling spilling onto the bottom of your oven. Not something you want! Your crust may also fall off a bit because of all the butter. Not to worry. The fallen bits will still bake beautifully and taste divine.

Place the baking sheet and pot pies in a pre-heated 375-degree oven for 45 minutes or until the crust is nicely browned.  

Remove from oven and cool at least 12 minutes before serving.  

For 1 (9-inch) deep dish pot pie:  

Fill a deep-dish pie plate with the chicken mixture. Turn the dough out onto a lightly floured surface. Make 1 large ball. Cut the ball in thirds. Roll 2 thirds of the dough to a thickness of just less than a quarter inch. Top the filled pie plate and crimp the edges as desired.

Place your pie pan on a rimmed baking sheet. Cut at least 6 slits in the pastry. Make sure the slits go completely through the pastry or the steam will exit out the sides and make a mess on your baking sheet.  

Place the baking sheet and pie pan in a pre-heated 375-degree oven for 45-50 minutes or until the crust is nicely browned.  

Remove from oven and cool at least 12 minutes before serving. The longer the cooked pot pie sets, the thicker the filling will become.

If you aren’t going to use the remaining pie dough within a couple of days, throw it in your freezer.

Hint: the remaining crust makes for a great rustic fruit tart. Granted it will make a very small tart, but perfect for 2 people. See my recipe for Rustic Peach Tart as an example.

Chicken Filling  

¼ c. (½ stick) unsalted butter

½ lg. onion, diced

1 med. carrot, diced

1½ c. diced button mushrooms

1 lg. celery stalk, diced

2 lg. garlic cloves, minced

⅓ c. dry white wine 

2 c. water, divided

1 T. chicken base (I use Better Than Bouillon Chicken base) 

½ c. whole milk  

1 tsp. dried thyme

½ tsp. seasoned salt

freshly ground black pepper

¼ c. arrowroot starch*

1 c. uncooked frozen petite peas 

3-4 c. diced cooked chicken (I used rotisserie chicken from Costco because who can beat the price? Plus, it’s a good way to use up some of the chicken. Or more often than not, I use rotisserie chicken from Costco because I’m just plain lazy!)

Melt the butter in a medium pot over medium-low heat. Add the onion, carrot, mushrooms, and celery; sauté on low heat until the veggies are softened and slightly browned. Approximately 15 minutes. Add the garlic and cook for 1 minute.

Add the wine and cook until all the liquid is gone.

Add 1½ cups of the water, chicken base, milk, thyme, seasoned salt, and black pepper. Simmer, stirring frequently, for 10 minutes.

Meanwhile whisk the remaining ½ cup water and arrowroot starch together. Add the arrowroot slurry to the pot and stir constantly just until the mixture thickens, about 1 minute. Remove from heat and stir in the peas and diced cooked chicken.  

*Arrowroot starch

According to The Spruce Eats, “Arrowroot is a white, flavorless powder most often used to thicken sauces, soups, and other foods like fruit pie fillings. It is comprised of starches extracted from various tropical tubers, including Maranta arundinacea, the arrowroot plant. Arrowroot powder is similar in use to cornstarch and has twice the thickening power of wheat flour. It is neutral in flavor and adds a glossy finish to foods. Arrowroot is gluten-free, vegan, paleo-friendly, and also has a very long shelf life.”

According to Webmd.com, “Arrowroot’s low glycemic index and high concentration of potassium have been shown to help people with diabetes.” 

OVEN ROASTED HERB AND GARLIC CRUSTED RACK OF LAMB  

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We love rack of lamb, but there are just those times when the last thing I want to do is spend a lot of time in the kitchen. Luckily, those days don’t happen very often. But when they do, I am so glad I have a simple recipe like this one to produce an entrée that tastes like I have been busy for hours in the kitchen. And now, you too have the simplest possible way to serve up rack of lamb that is both family and company worthy. No chopping of garlic, shallots, or any of the other usual suspects. Just a bit of trimming some of the fat before slathering with olive oil and sprinkling with granulated garlic, salt, pepper, and a couple of dried herbs. Easy peasy.  

So, I’m not going to bore you with any more glowing testimonial about this recipe except to tell you that rack of lamb fixed this way is truly delicious. And could not be easier to prepare. My work here is done!

As always, have fun in your kitchen. But when you need a day off, don’t hesitate to take one. Everyone needs a break from their usual routine. And cooks are no exception. So, don’t beat yourself up when you need to step away from your stove and let someone else have the pleasure of cooking for you. If, for whatever reason, that isn’t possible for you, then try to mix things up a bit. Serve a simple grilled sandwich for dinner accompanied by potato chips. Or serve bacon and eggs. Or a big old plate of nachos. Something different that your family will probably find fun and provide you with a bit of a change. Whatever is necessary to take some of the pressure off you even for one evening.

It truly is hard work deciding what to fix for dinner every stinkin’ night. And then to follow up by actually making the dinner happen. I know. I’m right there with you! So, if you need a well-deserved break, don’t hesitate to take one!

As ever – peace and love to all.

1 (8-rib) frenched rack of lamb, trimmed of all but a thin layer of fat

1 T. extra virgin olive oil

1 tsp. kosher salt

freshly ground black pepper

1 tsp. granulated garlic

½ tsp. dried rosemary

¼ tsp. dried thyme

An hour before you start roasting the lamb, line a rimmed baking sheet with foil. 

Place the trimmed rack of lamb on the prepared baking sheet, fat side up. Score the remaining fat by making small shallow slits, 1-inch apart. 

Liberally slather both sides of the lamb with olive oil. Combine the salt, pepper, granulated garlic, dried rosemary, and dried thyme together in a small dish. Sprinkle on both sides of the rack. Allow the meat to rest on the counter for about an hour and come to room temperature. 

Roast the meat in a preheated 425-degree oven for 25-30 minutes or until an instant-read thermometer inserted into the thickest part (and not touching the bone) reads 125-135 degrees. (The internal temperature will rise about 5-degrees while it rests.) (Providing an exact time to roast the meat is difficult to state when giving directions because there is so much difference in the size of the racks offered in meat shops and grocery stores. Using an internal temperature thermometer is really the only way to get it right. As a guide – take the rack out of the oven when it reaches 125-degrees for rare and 135-degrees for medium rare.)   

Remove the lamb from the oven. Transfer it to a cutting board. Cover with foil and allow to rest for 10 minutes.

To cut the rack into individual ribs, turn it upside down, locate where the bones are, and carefully cut between them using a sharp knife. Serve immediately. 

    

BACON, MOZZARELLA CHEESE, AND SPINACH QUICHE IN A 100% WHOLE WHEAT PAT-A-PAN CRUST    

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OK, I know I have other quiche recipes on this site, but can you really ever have too many great quiche recipes on hand? Especially recipes for quiches that are a bit healthier than some and also stinkin’ easy to prepare. I think not! Plus, contain ingredients most of us always have on hand. Because, if you are like me, sometimes I don’t have Swiss or Jarlsberg cheese in my refrigerator. But I almost always have mozzarella cheese. (You just never know when a pizza craving might hit you in the middle of the night! For that alone mozzarella cheese must always be available.)

And even though I already feature a non-rollout whole-wheat crust in my recipe for Ham, Caramelized Onion, and Swiss Cheese Quiche, the crust isn’t made with 100% whole-wheat flour. And that’s what I was looking to produce when I first thought about a new and healthier quiche recipe.

And believe me, I looked at a lot of whole-wheat pastry recipes before choosing this one to try. Some included all-purpose flour in addition to whole-wheat flour, some had added sugar, some were all olive oil or all veggie oil, others called for cold water, or melted butter, you name it. So, I finally said to heck with the recipes I could find and came up with my own version. However, I did take inspiration from the amish365.com site. I changed Kevin’s crust recipe somewhat, but his was still the closest I could find to what I had in mind. I just didn’t want to use any sugar, and I wanted to use at least some olive oil. So, I decided to use half olive oil and half veggie oil. And I have to say, this recipe made for one tasty and incredibly easy crust to prepare.

As far as the filling is concerned, it’s pretty standard except for the mozzarella cheese. I was half afraid the filling would be boring because mozzarella cheese has a blander flavor than both Swiss and Jarlsberg cheese, but that was absolutely not the case. It was perfect. A bit salty, but I reduced the salt from ½ teaspoon in my original recipe, to the “pinch” of salt you will find in the perfected recipe below.

So, all in all, I would whole heartedly recommend you make this quiche in the near future.

Well, that’s it for today. It’s predicted to be very hot today and for the next 3-4 days. So, I have already watered all the pots and water needy plants in our yard this morning. The heat pump is working away to keep our house cool, and I have left-over quiche to serve for dinner tonight. All I have to do today is make a big old green salad to accompany the quiche. I should be able to manage that, if of course I pace myself. Which believe me, I have become very accustomed to doing.

I never thought I would reach a time when my diminishing energy would be an acceptable reality. Maybe I’m finally growing up! Because, why should I still have boundless energy when my friends and relatives who are the same age as I am, are also slowing down. What kind of conceit would I have to possess that would make me think I was a human anomaly? Inconceivable conceit, that’s what! So, I am learning to be content with my many blessings. A fabulous husband, wonderful family, true friends, a lovely home, a few medical conditions that cause concern, but none that are life threatening. So, am I going to let my waning energy get me down? Hell no! I’m going to accept it as my reward for living a full and rich life!  Now, if you will excuse me, I’m going to take a much-deserved nap!

Peace and love to all.

Crust:

1½ c. stone-ground whole-wheat flour

½ tsp. kosher salt

¼ c. extra virgin olive oil

¼ c. veggie oil

3 T. milk   

Place the flour and salt in a 9-inch pie pan and mix until evenly blended.

In a measuring cup, whisk the oils and milk together until creamy.

Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened.

Pat the dough with your fingers, first up the sides of the pie pan and then across the bottom. Form the dough around the rim as flat and even as possible. Prick the crust with a table fork (sides and bottom) and bake for 12 minutes in a pre-heated 425-degree oven. While the crust pre-bakes prepare the filling.

After 12 minutes, remove pie pan from oven. Reduce heat to 350-degrees. Set crust aside.  

Filling:

6 lg. eggs

1 c. half & half (or half whipping cream and half low-fat milk)

½ tsp. Dijon mustard

pinch kosher salt

freshly ground black pepper

9 strips thick meaty bacon, chopped and cooked until crisp

2 c. grated mozzarella cheese, divided

¼ c. chopped fresh chives or thinly sliced green onions

1½ c. thinly sliced baby spinach

ground nutmeg

Whisk the eggs, half & half, Dijon mustard, salt, and pepper together. Layer the cooked bacon, 1 cup of the mozzarella cheese, chives, and spinach in the partially baked pie crust.   

Carefully pour egg mixture over the layers. Sprinkle remaining 1 cup of mozzarella cheese over the egg mixture. Lightly sprinkle with ground nutmeg. Place strips of aluminum foil over the edge of the pie crust. (The edges are probably already brown from the pre-baking. You don’t want them any darker.)

Bake at 350-degrees for 40-45 mins, or until cooked all the way through. To check if the quiche is set (done), stick a toothpick into the center of the quiche. If it comes out clean, the quiche is ready to come out of the oven.

Remove from oven. Let stand for 5-10 minutes before serving.

MEDITERRANEAN BROWN BASMATI RICE SALAD

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I often make extra brown rice just so that I can do something fun with it for a future meal. And the other evening was no exception. Mr. C. wanted to grill steak, so I decided to put the leftover rice waiting patiently for me to do something exciting with it, to good use. But what to do with it? Since it’s summer, I decided to use the rice in a salad. So, I went on-line looking for the perfect salad recipe that contained rice. And as luck would have it, I found this somewhat adapted recipe on the aheadofthyme.com site. I changed things up a bit because I didn’t have all the ingredients called for. I also added more olive oil to the dressing and used my already cooked brown basmati rice instead of cooking up some regular brown rice as directed in the original recipe. Which BTW, I am not going to be using from now on. (To read all about why I am going to refrain from serving regular brown rice any longer, take a quick gander at the information I provided below.) But for now, back to this salad recipe.  

First thing I need to state emphatically, is that this salad is absolutely delicious. We both loved it and it is so very easy to prepare. Plus, the salad needs to be made ahead of time to allow the flavors to get to know one another before being devoured. So, easy to prepare, should be made ahead, tastes amazing. Nothing there not to like!   

So, perfectly grilled steak and this salad made for a great meal enjoyed on our east facing outdoor table. Shade, good food, and a view of the Cascade Mountains and Port Susan Bay made for a very pleasant meal. Of course, the before dinner martini Mr. C. built me didn’t hurt either. Nor did his wine with dinner.

But the real star of the show was this salad. So, I hope you give this recipe a try. And please do read below about brown rice. I don’t know about you, but there is enough poison going around in the form of societal hate, racism, gun control issues, women’s rights pejoration, etc. without inadvertently and unknowingly adding inorganic arsenic to our diet. Just sayin’!

And just because I know you were wondering; brown basmati rice is a lot tastier than regular brown rice. And, this is important, so read carefully – in my humble opinion, brown basmati rice is a perfect replacement for plain old white rice. It is not chewy like regular brown rice. So, it can replace white rice in any of your favorite recipes and no one will be the wiser. In other words – brown basmati rice rocks!

Well, that’s all the news for today. Mr. C. has a gig in Oak Harbor on Whidbey Island this evening. As the crow flies, we are talking about 12 miles from our home. However, because of all the surrounding water, the driving distance is about 60 miles. And not a 70 mile an hour highway to be had. But it is worth the drive. Listening to great jazz (Herding Katz Jazz Nonet) with some of the best players around while eating Southern BBQ at Orlando’s. (Again, some of the best around.) Life just doesn’t get much better. Plus, it’s Friday. And even if I have been retired for 20 years, Friday night is still super special. May you too have a super Friday night. And a great weekend.

Peace and love to all.

3 T. extra virgin olive oil

2 T. fresh lemon juice, or more to taste

1 lg. clove garlic, finely minced 

¼ tsp. dried oregano

½ tsp. fine sea salt

freshly ground black pepper

2 c. cold cooked brown basmati rice (see recipe below)

2 c. baby spinach, roughly chopped  

1 c. cherry or grape tomatoes, sliced in thirds   

½ c. diced cucumber or 1 lg. rib celery, diced (or both, why not?)

¼ c. thinly sliced red onion

⅓ c. sliced kalamata olives

⅓ c. crumbled feta cheese

Whisk the olive oil, lemon juice, garlic, oregano, sea salt, and pepper together in a small bowl.

Gently stir the cooked rice, spinach, tomatoes, cucumber or celery, red onion, kalamata olives, and feta cheese together in a salad bowl. Pour on the dressing, stir gently, and refrigerate until ready to eat.

It’s best to let this salad happily sit covered in your fridge for at least 1 hour before serving. Perfect as aside dish or as the main course.  

RICE COOKER BROWN BASMATI RICE

1 c. long grain brown basmati rice*

2⅓ c. water

1 T. unsalted butter

½ tsp. kosher salt

Wash the rice to remove excess starch and use a colander to drain well. Add the rice, water, butter, and salt to the rice cooker and stir to combine. Select the brown rice setting on your rice cooker. Once finished cooking, fluff before serving.

*Brown Basmati Rice

Most types of rice, particularly white rice, have a high glycemic index. Basmati rice, however, is much lower on the scale. With a glycemic index between 50 and 58, basmati rice is a low to medium glycemic index food. If you have diabetes, small portions of basmati rice can be a part of your healthy diet.

In addition to a lower glycemic index, basmati rice contains a significant amount of fiber. A higher intake of dietary fiber can help to reduce the risk of developing Type 2 diabetes. Or if you have diabetes, when eaten in moderation, it doesn’t cause sugar spikes as much as regular white rice. In addition, the fiber in basmati rice is soluble, meaning it adds bulk and helps move waste along the digestive tract.

Eating whole grains like brown basmati rice is linked to a lower risk of heart disease. Whole grains help to reduce blood cholesterol levels. They also help to reduce the risk of high blood pressure, a risk factor for heart disease.

While both white and brown versions of basmati rice provide vital nutrients, brown basmati rice contains more fiber, phosphorus, zinc, and B vitamins. Brown basmati rice is also lower on the glycemic index. Brown basmati rice from California is also the lowest in arsenic. Arsenic?

Arsenic in Brown Rice

According to consumer Reports “Brown rice has 80 percent more inorganic arsenic on average than white rice of the same type. Arsenic accumulates in the grain’s outer layers, which are removed to make white rice. Brown basmati from California, India, or Pakistan is the best choice; it has about a third less inorganic arsenic than other brown rice.

Rice that’s grown organically takes up arsenic the same way conventional rice does, so don’t rely on organic to have less arsenic.”

  

LASAGNE SOUP

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Of course, I know it’s technically summer. And finally, and I do mean FINALLY it appears that summer has landed here in the beautiful northwestern part of the great state of Washington. The fact of which I am quite sure my outdoor potted plants will readily attest. (They were really thirsty when I watered them yesterday morning. To the extent that a couple were drooping from lack of turgor pressure.)

Your botany lesson (reminder) for today:  Turgor pressure – the pressure exerted by fluid in a cell that presses the cell membrane against the cell wall. Turgor is what makes living plant tissue rigid. Loss of turgor, resulting from the loss of water from plant cells, causes flowers and leaves to wilt. (Actually, turgor pressure is one of the only things I remember from the college freshman botany class I took in 1962. That and the difference between herbaceous and woody plants. And only then because my lab partner and I gave each other the nicknames “Herby” and “Woody”. But I digress….

Anyway, I served this terrific soup last evening for dinner. Even though the temperature had been in the mid-eighties. Because, basically, I enjoy a good soup year-round. And this, dear friends, is a very good soup. And let me tell you right here and now, that compared with making lasagna from scratch, this dish is a snap to prepare.

I can’t tell you how many times over the years, I have finished making lasagna and swearing never to do it again. And then several months later, forgetting the time involved, end up vowing to not make the same mistake again. Basically, I have been repeating this process for decades now. And yes, you would think the girl could learn. But apparently not! (At least now, I have a reasonable alternative that tastes divine and only takes about a fourth of the time to assemble.)

Now don’t get me wrong. I still love lasagna in all it’s iterations. And because I do love this quint essential Italian dish, I plan to develop other soups that include the basic ingredients from my favorite lasagna recipes. (Roasted Mushroom Lasagna with Béchamel Sauce immediately comes to mind.)

So, a big thank you to Lauren from the tastsbetterfromscratch.com site for the bones of this recipe. I changed her recipe dramatically, but the basic premise is all Laurens.

Well, that’s it for today. You’ve had your botany lesson for today and been provided with a simple recipe for a great soup that I know your entire family will enjoy. Hopefully your day will be wonderful, productive, and bring you pleasure.

If you are like most people, life can get in the way of taking care of yourself. This is something I have only come to realize as I’ve gotten older. Before it was rush, rush, rush to make everyone’s life around me perfect. Nothing is perfect, no matter how hard we as cooks and care givers try to make it so. But when we take good care of ourselves, we have a basis for taking good care of others. Taking care of ourselves should always be a top priority. (Well, that and having fun in our kitchens.)  

Peace and love to all.

1 c. cottage cheese (run through your food processor to make it smooth)

1 c. grated mozzarella cheese

¾ c. freshly grated Parmesan cheese

½ c. roughly chopped fresh basil

1 lb. lean ground beef

1 lb. bulk Italian sausage

1 lg. yellow onion, chopped

5 garlic cloves, finely minced

1 (28-oz.) can tomatoes (preferably Italian)

2 T. tomato paste

6 c. water

1 T. beef base (I use Better Than Bouillon Beef base)  

½ tsp. kosher salt

freshly ground black pepper

2 bay leaves

¼ tsp. crushed red pepper flakes

1 tsp. Italian seasoning 

2 tsp. dried oregano leaves

1 tsp. dried basil

1 tsp. fennel seed

1-2 Parmesan rinds, opt.

4-6 lasagna noodles, broken into small bite sized pieces

3 c. roughly chopped baby spinach leaves 

In a small bowl, stir the processed cottage cheese, mozzarella, Parmesan, and basil together. Set aside.

In a large heavy covered pot over medium-high heat, cook ground beef and sausage until browned. Remove meat from the pot and drain as much grease off as possible. Set meat aside.

In the same pot, add the diced onion and sauté for about 5 minutes, stirring occasionally. Add the minced garlic and cook for another minute.

Stir in the canned tomatoes (plus juice), tomato paste, water, beef base, salt, pepper, bay leaves, crushed red pepper flakes, Italian seasoning, oregano, dried basil, fennel seed, and Parmesan rinds.

Bring to boil, then reduce heat, cover and simmer gently for about 40 minutes. Stir occasionally. After about 40 minutes, remove the bay leaves and Parmesan rind(s), taste and adjust seasoning before increasing heat and adding the broken lasagna noodles. Cook, stirring occasionally, until noodles are al dente.  

Add the spinach and cooked meat. Cook for about 2 minutes, or until the spinach is wilted and the meat is hot.

Ladle the hot soup into bowls and dollop a scoop of the cheese mixture on top.  

CREAMY SMOKED SALMON LINGUINE WITH SPINACH  

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OK, OK, this is not a low-calorie dish. And you know I am really trying to be good. But when a friend gifts you with homemade smoked salmon, like our good friend Jamie did lately, you almost owe it to yourself, and your benefactor of course, to do something special with it. So, that’s just exactly what I did. And really, how can you possibly go wrong with a butter, cream, and lemon sauce? It really isn’t possible. And since we have chives coming out of our ears, why not throw some of them in too? And is there ever a time when a tiny pinch of crushed red pepper flakes and freshly ground black pepper isn’t perfect for that subtle taste of spice that most of us hold dear? Of course not! But then, what pasta shape to use? Well, for this dish, I decided linguini would be perfect. And you know what? It was.

And since everything about this pasta dish screamed high fat and high calorie, I decided to give a nod to healthy by adding some fresh spinach. And what a good idea if I do say so myself. It gave the dish a bit of color and in no way detracted from the wonderful flavor of the dish. In fact, it added another flavor dimension that was quite delicious.

Now if you are the kind of person who likes to prepare dishes that take hours to build, you are not going to appreciate this dish. The flavor yes, but not the short bit of time it takes to prepare. Because this dish is truly fast and easy to make. Perfect for after work or for someone who just isn’t in the mood to spend a lot of time in the kitchen. Add a simple salad as a side, and dinner is on the table before you know what hit you!

So, if you too are a pasta lover, and like me, think that smoked salmon is proof positive that there is a God, then this is the dish for you. So easy to prepare and definitely company worthy. Suffice it to say, Mr. C. couldn’t stop eating the pasta until it was all gone. He even scraped the pot so that no remnant of the sauce remained in the pan. Since he does the dinner dishes, he could almost have put the pan away unwashed. Almost!

Well, this is going to be a lazy day for me. Mr. C. has a gig this evening so he will be away at dinner time. So, I am going to fry me up some zucchini (find my recipe for Fried Zucchini on this site) and pig out all by myself. Then I’m going to hunker down with a book by a new author to me that I was introduced to by my sister-in-law Katie. I had never heard of Peter Swanson. But after just reading a few chapters last evening, I’m hooked. The book is entitled Nine Lives. Interesting premise, and the writing is great. So, if you’ll excuse me, I need to find out “who done it”!

Thank you again Jamie for the smoked salmon. It was “heavenly”.

Peace and love to all.

3 T. unsalted butter

zest of 1 lemon

Juice of 1 lemon

freshly ground black pepper

tiniest pinch crushed red pepper flakes

2 T. minced fresh chives  

½ c. heavy cream

¼ c. milk

4-6 oz. smoked salmon, cut into small chunks

6 oz. linguine or fettuccini, cooked al dente (reserve some of the cooking water)

2 lg. handfuls roughly chopped fresh baby spinach

pasta water, if needed

Melt the butter in a large skillet over medium heat. Add the lemon zest, lemon juice, black pepper, crushed red pepper flakes, and half of the chives. Cook for a couple minutes, stirring occasionally. Stir in the cream and milk. Simmer over low heat for about 5 minutes as the sauce begins to thicken.

Stir the smoked salmon, al dente drained pasta, and spinach into the cream mixture. Cook for a few minutes, tossing to coat. Taste for seasoning.

If the sauce looks a too dry, add some of the pasta water, a tablespoon or two at a time until the sauce is very creamy.

Serve immediately, topped with the remaining chives.

 

BAKED ITALIAN SAUSAGE MEATBALLS

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Yesterday when I asked Mr. C. what he would like for dinner, he gave not a moment’s hesitation before uttering those three little words I love to hear. Spaghetti and meatballs. Now you have to admit, those are three words that can almost always elicit a positive response from everyone. Because who doesn’t love spaghetti and meatballs? Right?? So, with no hesitation on my part, I said – “your wish is my command, or words to that effect”. Anyway, I got right on it.

But always being one to change things up a bit, I decided to make the meatballs using only bulk Italian sausage rather than my usual half and half ground beef and sausage. But stay with my no fail, always delicious, stinkin’ easy to build, why mess with perfection, favorite Marinara Sauce recipe. (See recipe below.) So, that’s just what I did. And there was much rejoicing at our dinner table last evening.

So, it you too are a spaghetti and meatballs fan, and who in their right mind isn’t, give this quick and easy recipe a try. No fancy ingredients, not a lot of fuss and bother to prepare, and a dish that is sure to please everyone in your family.

Well, today is the 4th of July. And I wish I could say that I was looking forward to all the fireworks. But I just can’t get into a celebratory mood this year. I guess I am finally coming to the realization that as a liberal, I am quickly becoming part of the minority. Or so it seems. And even if liberal leaning is still embraced by the majority of our citizens, some conservative politicians and their followers/appointees are making changes regardless of who or what gets hurt in the process. Women’s rights, our environment, deaths by unlimited numbers and types of guns, etc. etc.

So, I am staying home tonight and celebrating in my own way. I’m going to think about the wonderful life I have been blessed with thus far. I am going to remember the friends and family members who are no longer living. And I am going to pray that our nation can once again be represented by people who uphold the constitution and everything it has always stood for. Imperfections notwithstanding!

And lest any of us have forgotten why we even have a constitution, and why we should fight diligently to keep our constitution alive, I will leave you with our constitutions Preamble:

“We the People of the United States, in Order to form a more perfect Union, establish Justice, insure domestic Tranquility, provide for the common defence, promote the general Welfare, and secure the Blessings of Liberty to ourselves and our Posterity, do ordain and establish this Constitution for the United States of America.”

Peace and love to all.

1 lg. egg

1 T. milk

1 lg. clove garlic, finely minced

¼ tsp. fennel seed

tiny pinch crushed red pepper flakes

freshly ground black pepper

¼ c. rolled oats

½ c. finely grated Parmesan cheese

1 lb. bulk Italian sausage

Lightly grease a low sided baking sheet.

In a large bowl stir the egg, milk, garlic, fennel seed, crushed red pepper flakes, and black pepper together. Add the rolled oats and Parmesan cheese. Mix well. Add the sausage and mix until well blended. 

Using a #60 (1 tablespoon) ice cream scoop, plop the meatballs onto the prepared baking sheet. If you don’t have an ice cream scoop, use your hands to form balls.    

Bake in a pre-heated 400-degree oven for 15 minutes. Remove from oven and drop into your favorite marinara sauce or soup just before serving. If you don’t have a favorite marinara sauce or Italian meatball soup recipe, my recipes for both are provided below.     

MARINARA SAUCE

3 T. extra-virgin olive oil

1 c. chopped onion

4 cloves garlic, chopped

2 (28-oz.) cans chopped, whole, or diced tomatoes (Italian tomatoes preferably)

2 bay leaves

pinch crushed red pepper flakes

2 tsp. dried oregano (I use Mexican dried oregano)

1 tsp. kosher salt

freshly ground black pepper

½ c. loosely packed chopped fresh basil leaves

1-2 T. butter, opt.

In a large, covered saucepan, heat the oil over medium heat. Add the onion and sauté until soft and translucent, about 6 minutes. Stir in the garlic and cook for an additional minute. Add the tomatoes, bay leaves, red pepper flakes, oregano, salt, and pepper. Stir to combine ingredients.

Bring to a boil, reduce heat, cover, and simmer for about 30 minutes. (Take the lid off part way if the sauce is thinner than you prefer. As the sauce gently burbles away, it will thicken quickly. So, keep a close eye on it as it reaches your desired thickness.)

Remove from heat, discard bay leaves, add the basil, and adjust seasoning. If the sauce tastes acidic, add butter 1 tablespoon at a time to round out the flavor.  

ITALIAN MEATBALL SOUP

2 tsp. extra virgin olive oil

½ c. diced onion   

2 carrots, thinly sliced

2 stalks celery, thinly sliced

2 garlic cloves, finely minced

½ c. dry red wine (I use Gallo Hearty Burgundy)

4 c. beef broth, or more if the soup appears too thick      

¼ tsp. kosher salt

freshly ground black pepper

1 bay leaf

1 tsp. dried Italian seasoning

½ tsp. dried basil

pinch crushed red pepper flakes

1 tsp. Worcestershire sauce

1 (14.5 oz.) can diced tomatoes (preferably Italian)  

4 T. tomato paste, again preferably Italian

meatballs

1 c. dry macaroni

2 T. chopped parsley

grated Parmesan cheese, for serving (or Pecorino Romano or Asiago)

Heat oil in a medium sized covered pan. Add the onion, carrots, and celery. Cook until the onion is translucent. Add the garlic and cook for 1 minute. Pour in the red wine and cook until almost all the liquid is evaporated. Add the beef broth, salt, pepper, bay leaf, Italian seasoning, dried basil, crushed red pepper flakes, Worcestershire sauce, canned tomatoes (don’t drain), and tomato paste.

Bring to a boil, reduce heat, cover pan, and simmer gently for 30 minutes. Stir periodically. After the soup has simmered for 30 minutes, taste and adjust seasoning (may need more salt).

Add meatballs and dry pasta, and simmer for about 10 minutes or until the macaroni is al dente. Add parsley. Serve piping hot. Pass the grated Parmesan cheese.  

 

CHICKEN BREASTS IN A MUSHROOM WINE SAUCE OVER CREAMY POLENTA

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Yesterday I was in the mood for chicken. And because I love sauces, I wanted my chicken smothered in a delicious sauce. Now granted, I should not be eating sauces. But hey, a cooks got to derive some pleasure from the food she/he has spent time fixing! So, justification firmly in mind, I enjoyed the heck out of this dish last evening. And Mr. C. loved it too. In fact, he raved about the dinner.

And of course, serving the chicken over Creamy Polenta didn’t hurt. But I was very careful not to eat more than one piece of chicken and not too much polenta. And I balanced the meal by eating quite a large serving of steamed broccoli. (Not a problem for me. I love broccoli.)

Anyway, this dish based on a recipe I found on the savingdessert.com site, is reasonably quick and easy to prepare and is absolutely of company quality. Served with a green salad or veggie, you have a meal fit for a king. Or queen. Whatever!

Well, that’s it for today. I am still reeling from the supreme court’s ruling on women’s rights. A truly unexpected setback to the rights of a woman to make a decision that affects her own body.

And it leads me to wonder what other rights, that the majority of our citizens consider essential to a fair and decent way to live, are next to be eliminated. Birth control, same sex marriage, adoption by same sex partners? At this point, even the right to vote for women would not surprise me as a topic to be decided by the current members of the supreme court. In fact, nothing about this one-sided group of people would surprise me!

If ever you had a question about which party to back in upcoming elections, now is the time to put party preferences aside. Now is the time to vote from your heart, for whichever politician you feel will take human rights into consideration and will promise to fight for the greater good for all our citizens. Especially for the citizens that have a different lifestyle. Or have made life choices that some might even find repugnant. It’s their life and they should be able to live it as true to their nature as possible.  

Because having a choice as to how each individual decides to live his or her life is what living in American is all about. It’s the foundation of the democratic process. We simply cannot let a few conservative individuals make decisions that most Americans disagree with and would reverse if possible. Change will have to come from each and every one of us and how we vote in upcoming elections.

As always, stay happy, stay healthy, and stay connected.  

Peace and love to all.

¼ c. whole wheat flour

¼ tsp. seasoned salt

freshly ground black pepper

2 boneless skinless chicken breasts 

4 T. (½ stick) unsalted butter, divided

1 T. extra virgin olive oil

1 lb. button mushrooms, thickly sliced

1 lg. shallot, thinly sliced

2 garlic cloves, minced

½ c. dry white wine

2 tsp. fresh thyme leaves or ½ tsp. dried

1½ c. chicken broth

½ c. heavy cream

1 tsp. Dijon mustard

2 tsp. cornstarch dissolved in 2 T. water or broth

In a shallow pan (I use an 8-inch cake pan) whisk the flour, seasoned salt, and pepper together.

Pat the chicken breasts dry with paper towels. Cut off the thin end of the chicken breast at just short of the half-length of the piece of meat. Cut the remaining thicker piece in half horizontally. (You will have a total of 6 pieces of chicken.)

Heat 2 tablespoons of the butter and olive oil in a large fry pan over medium heat until the butter is melted. Dredge the chicken pieces in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until well browned on the first side, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate. Set aside.

Add the remaining 2 tablespoons of butter to the pan and heat until melted. Add the sliced mushrooms and cook, undisturbed, until the mushrooms are very dark on the first side. Stir and turn the mushrooms and continue cooking until the moisture is released and then evaporated, and the mushroom slices are well browned.

Add the sliced shallot to the pan and cook until softened. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze.

When the wine has all but evaporated, stir in the thyme, chicken broth, Dijon mustard, and heavy cream. Bring to a boil, reduce heat, and simmer for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken.

Heat and simmer for 5 minutes or until the sauce is thickened and the chicken is warmed through. Taste and adjust seasoning.   

Serve over Creamy Polenta, rice, potatoes, or noodles.

CREAMY POLENTA

1 T. unsalted butter

¼ tsp. granulated garlic

¼ tsp. kosher salt

freshly ground black pepper

4 c. chicken broth

1 c. yellow cornmeal (not instant polenta, you need the real thing)

4 oz. (½ pkg.) cream cheese

Heat the butter in a heavy saucepan.  Add the granulated garlic, salt, pepper, and the chicken stock; bring to a boil.

Slowly whisk the cornmeal into the chicken stock until no lumps remain.  Cook over low heat, whisking frequently, for 15 to 18 minutes or until thickened and bubbly. (The polenta should appear soft and creamy when done.) Remove from heat and whisk in the cream cheese. Cover until ready to serve.

       

OVEN BAKED BONELESS COUNTRY STYLE PORK RIBS

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So, as they say, luck favors the prepared. And yesterday I was half-way prepared to make these ribs because I had leftover rib rub. Of course, I still needed to make the BBQ sauce, but it really goes together quickly. And when you consider how stinkin’ easy these ribs are to build from start to finish, well, it left me plenty of time (and energy) to make the other components of a dinner for four. And seriously, if you have a bottled BBQ sauce that sends your taste buds to their happy place, use it. Same with a rib rub. If there is a commercial product that you adore, I say use whatever works. However, I really love the fairly healthy BBQ sauce I make myself. (Less sugar than most.) (Find recipe below.) And I love this rib rub (recipe below too) because, well, it brings a whole lot of savory to the rather bland flavor of the pork. Plus, it works perfectly with this BBQ sauce.  Who could ask for anything more? Who could ask – for – anything more! (Thank you George and Ira Gershwin, you exciting melody, lyric, and “rhythm” geniuses that you were.)

Now, this is not a dish to whip together after a long day at work. Not if you have a hungry family asking every 5 minutes what’s for dinner and proclaiming that starvation is imminent. This is a Saturday or Sunday evening feast for those of you who get home from work after 3:00 pm. Because there is a long, slow roast required to tenderize and season the meat.

But for a weekend, these ribs are as easy as it gets. Throw however many potatoes you need to feed your starving hoard right in the oven with the ribs, cut up some lettuce for a salad, and you have dinner on the table that will please even your pickiest of eaters. Because really, who doesn’t love ribs? And baked potatoes? And salad? Well, maybe your kidlets won’t be as excited about the salad part, but the rest they will love. (And please don’t worry too much about the salad part. By the time they’re adults, they’ll be enjoying salad too.)

Anyway, this is a simple recipe for a really delicious entrée featuring boneless country style pork ribs. Which BTW, are fairly inexpensive for the amount of lean protein packed into such a delicious package. So, I do hope you enjoy these ribs as much as we do.

And as always, stay happy, stay healthy, and have fun in your kitchen.

Peace and love to all.

1 T. extra virgin olive oil

1 T. Ancho Chili Rib Rub (see recipe below)

3-4 lbs. boneless country-style pork ribs

½ c. Savory Bourbon BBQ Sauce (see recipe below)

Preheat oven to 325-degrees. Coat bottom of a sided sheet pan with olive oil. Lightly sprinkle all sides of ribs with rib rub, and place ribs in a single layer on prepared sheet pan. Cover tightly with aluminum foil and bake in preheated oven until ribs are tender and can be pulled apart with a fork, about 2½ hours.

Remove ribs from oven and increase oven temperature to 450-degrees. Uncover ribs, and drain any accumulated juices from sheet pan. Baste ribs with about ½ of the BBQ sauce.

Bake ribs uncovered, until ribs are very tender, and the sauce has become sticky and slightly glazed on ribs, about 15 minutes. Serve with the rest of the sauce. 

ANCHO CHILI RIB RUB

2 T. paprika

2 T. kosher salt

2 tsp. freshly ground black pepper

2 tsp. granulated garlic

2 tsp. dried oregano

2 tsp. dried thyme

1 tsp. granulated onion

1 tsp. ancho chili powder  

½ tsp. cayenne

Combine all ingredients. Store in an airtight container

SAVORY BOURBON BBQ SAUCE

½ c. (1 stick) unsalted butter

1 c. minced onion

6 cloves garlic, minced

¼ c. brown sugar

4 tsp. whole grain Dijon mustard

2 (8-oz.) cans tomato sauce

½ c. Worcestershire sauce

½ c. fresh lemon juice

1 tsp. hot sauce (I use Frank’s RedHot)  

¼ c. bourbon

kosher salt, if needed

Melt butter in a medium sized covered saucepan. Sauté onion until translucent; add garlic and cook until garlic releases its aroma, about 1 minute. Add remaining ingredients, bring to a boil, reduce heat, cover pan, and simmer gently for 60 minutes, stirring occasionally. Basically, cook the sauce until it reaches desired thickness. (Sauce will thicken as it simmers. If the sauce is still too thin after 60 minutes, remove the lid. But be warned – simmer at a very low temperature or you will have BBQ sauce all over you and your kitchen! Add salt if required.)

Serve sauce warm or at room temperature.

 

OVEN BAKED LAMB CHOPS  

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OK, lamb chops are still one of the easiest meats to truly mess up. And why is that you might ask. Well, it’s because some people tend to cook the hell out of them. And that is just not the proper way to treat this most delicate and savory of meats. It isn’t right, it isn’t fair, and it’s just plain wrong! Wrong I tell you. Wrong! And I would even take it one step further if I had my way. I would make it mandatory that a label be affixed to a package of lamb chops that read – “if you can’t cook lamb chops properly, you are not allowed to take this package out of the store. Go buy a package of chicken instead because chicken must never be served rare.”

So, now that you have some idea of how strongly I feel on the subject, let’s get back to this recipe.

The other day when faced with a package of 5 thick lamb chops defrosting on my drain board, I decided to make life easy on myself. A bit of marinade to add flavor to the chops, a bit of time in a cold environment, and then a quick fry finished with a bit of oven time. Easy peasy. A bit of hummus and tzatziki to add interest to the meal. Some fresh veggies to dip in said hummus and tzatziki, and dinner was served. (See recipes for Hummus and Tzatziki below.)

And I must say, because I try to always be truthful, the chops were mighty darn fine!

So, if you too would like to mix things up a bit when next you fix lamb chops, give this simple recipe a try. And if you have never fixed lamb chops, what in the wild world of sports are you waiting for? They are truly one of the easiest meats to prepare. And by far, one of the most delicious.

Well, that’s enough ranting for today. The weather is still not perfect here in western Washington, but no complaints will be expressed by me on the subject. Because the rest of our country is experiencing super high temperatures, flooding, unprecedented storms, out of control wildfires, etc. etc., while we are only being inconvenienced with a few clouds in the sky and an occasional sprinkle of rain. So, like I said, I am not going to complain about the weather. I could start in about the ridiculous cost of produce lately, but I think I’ll fulminate on that another day. I’m still in shock over the amount of money I spent at a local farmer’s market yesterday!

As always, peace and love to all.   

2 T. extra virgin olive oil

1 lg. garlic clove, finely grated (I use my microplane)  

½ tsp. dried oregano or 1 tsp. finely chopped fresh rosemary

½ tsp. kosher salt

freshly ground black pepper

4-5 crushed red pepper flakes, or more to taste

2 tsp. fresh lemon juice

4-5 thick lamb chops, all silver skin removed

4-5 thin lemon slices

Whisk the olive oil, garlic, oregano, salt, pepper, crushed red pepper flakes, and lemon juice together in a flat glass pan. (I use an 8-inch glass cake pan.) Add the lamb chops, flip so both sides are coated with marinade and let sit for 2-4 hours in the fridge.   

Heat a large oven-proof skillet over medium-high heat. Remove lamb chops from marinade. Add chops to skillet and cook each side for about 3 minutes to brown. Discard the marinade. Top each chop with a lemon slice.

Bake in a pre-heated 400-degree oven for 3-4 minutes or until chops register at least 140-degrees on an instant read thermometer. 

Remove from oven and transfer meat to dinner plates. (If you leave the chops in the hot pan, they will continue to cook, You don’t want that.) Let rest for 2-3 minutes before serving.

TZATZIKI

2 T. extra virgin olive oil

1 c. plain Greek Yogurt

1 med. garlic clove, finely minced or microplaned

½ tsp. dried dill weed

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

1 English cucumber, partially peeled, seeded, grated, and wrung as dry as possible in paper towels.

Combine all ingredients. Adjust seasoning. Cover and refrigerate until ready to serve.

HUMMUS

1 (15-oz.) can garbanzo beans, drained  

juice of 1 lemon, or more to taste

2 T. extra virgin olive oil, or more to taste and for drizzling

3-4 T. tahini  

2 cloves garlic, rough chopped

dash Sriracha or to taste

¼ tsp. kosher salt

1 tsp. paprika, plus more for sprinkling

In an electric blender or food processor, process the garbanzo beans (also known as chickpeas), lemon juice, olive oil, tahini, garlic, Sriracha, salt, and paprika until smooth and creamy. Add additional olive oil if consistency is not as creamy as desired. Add more lemon if not tangy enough. Add additional salt if required.   Eat immediately or refrigerate. (Hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)

Serve on a flat plate drizzled with additional olive oil and lightly sprinkled with paprika. And for special occasions, scatter a few kalamata olives on the plate as well. And of course, warm pita bread is always great with hummus.