Category Archives: SIDE DISH RECIPES

OVEN BAKED SEASONED “FRENCH FRIES”

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

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

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

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

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

Peace and love to all.  

4 tsp. extra virgin olive oil, divided

1 lg. russet or 2 med. Yukon Gold potatoes

¼ tsp. kosher salt

¼ tsp. seasoned salt 

½ tsp. granulated garlic

1/8 tsp. granulated onion

freshly ground black pepper

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

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

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

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

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

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

SIMPLE VEGETARIAN FRIED BROWN BASMATI RICE

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I have yet to make the right amount of rice. And it’s never on the side of not being enough. I am simply a cooked rice overachiever. (Mashed potatoes and poultry dressing also if truth be known.) Anyway, the other evening I wanted to serve a side dish that would be quick and easy to fix, while at the same time taste delicious and different. Then I remembered that I had left over cooked brown basmati rice in the fridge. But, what to do with this cooked rice? I could always just serve it again plain, but what fun is that? So, I decided to just wing it and see what I could come up with.

Possessing an innate desire to start any savory dish with a mirepoix (onion, carrot, and celery slowly sautéed in oil), that was my starting move. Then I added some chopped fresh ginger, and the rest as they say is history. The dish turned out to be ever so easy to build and a very tasty addition to our meal.

So, if you find yourself with extra cooked rice, I recommend giving this recipe a try. Simple to prepare, satisfying, delicious, and reasonably healthy. What more could you require?

Well, it’s Sunday. The weather is gloomy, but I am happily sitting at my desk writing this post. Mr. C. is playing a lovely Bach piece on the piano. Miles is inhabiting the kitty bed on Andy’s desk (adjacent to my desk) and Max is napping on our bed. The entire Carr clan is happily enjoying a lazy day.

My wish is that every person could have a day like this. Free to do as they wish without worry about where their next meal was coming from. Or if they were going to be able to keep their home, or at least have a place to lay their head that night. Or whether their lives were about to be shattered by a Russian bomb. Having never experienced any of these types of situations, the fear and uncertainty felt by these folks is inconceivable to me. For that and the many other blessings I have received in my lifetime, I am truly thankful.

Peace and love to all.

1 T. veggie oil

1 sm. onion, chopped

⅓ c. shredded carrot

1 celery stalk, diced

1-2 tsp. chopped fresh ginger

2 eggs

2 T. toasted sesame oil

3 c. cooked brown basmati rice (see recipe below) or cooked rice of choice

2-3 T. soy sauce, or to taste

1 c. frozen peas

2-3 green onions, chopped

2 T. toasted sliced or slivered almonds

Preheat a large skillet or wok to medium heat. Add the veggie oil and cook the onion, carrot, and celery. Cook until the onion is tender. Add the ginger and cook for 1 minute.

Slide the veggies to the side and break the eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix. Add the sesame oil, rice, and soy sauce to the veggie and egg mixture. Stir and fry the rice and veggie mixture until heated through and combined. Add the peas and cook just until they are hot. Taste and adjust seasoning. Then stir in the green onions and toasted almonds. Serve immediately.  

BROWN BASMATI RICE

1 c. brown basmati rice

2½ c. water

2 tsp. Better Than Bouillon Vegetable base

Cook per package instructions or in your rice cooker using the “brown rice” setting.

 

CREAMY POLENTA WITH CREAM CHEESE

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Sometimes, what you really need for a main dish that is plenty flavorful, but really needs to be served on a bed of something fairly innocuous, is a dish like this creamy polenta. So, this is possibly the recipe you have needed all your life too without knowing how much you needed it! That is, if you are anything like me.

Because, until recently, I tended to be the kind of cook who often got carried away with too much flavor or richness. Fortunately, I have realized the error of my ways, even if it has come a bit late in my cooking career. Take last night for an example of holding back on flavor and richness for the betterment of the finished product.

Jim and Margo were coming to dinner to help us celebrate the 14th anniversary of moving into our home here on Camano Island. And because they had been with us all that move-in day, Jim cooking dinner, and Margo helping daughter Paula put things away in the kitchen, I decided that fixing dinner for them was absolutely called for. Plus, we wanted to see them anyway.

As I was planning the menu, I realized that Parmesan cheese was already going to be used in both the salad (Italian Salad) and as a garnish for the Chicken Cacciatore with Parmesan Polenta. So, to prove an old cook can learn new tricks, I decided not to use Parmesan in the polenta. But how to make it flavorful enough, while possibly skimming off a few calories, but still providing a creamy, tasty base for the chicken.

I had read somewhere that cream cheese would work well in polenta. So, I took my regular recipe, used water instead of milk, lowered the butter by 1 tablespoon, and used half a package of cream cheese in place of the Parmesan. And I was really pleased with the result. Creamy to the max. And delicious without adding more richness or flavor to the already very savory sauce that surrounds the chicken pieces. So, all in all a screaming success if I say so myself!

So, next time you are in a quandary about what to use for a base or side dish instead of pasta or mashed potatoes, give this simple to prepare polenta recipe a try.

Well, it’s sunny and beautiful here in the northwestern part of Washington. Mt. Baker appears to be happily basking in the sun surrounded by a few puffy white clouds who have obviously come to show their respect for this most glorious stratovolcano. Port Susan Bay is so calm it looks like a sheet of light blue glass. Our yard is full of happy looking plants, many of which are in bloom, and I have leftovers to serve for dinner tonight. This is what I define as a perfect day.

May you too have a perfect day. And as always, peace and love to all.

4 c. water

1 tsp. kosher salt

tiny pinch white pepper or freshly ground black pepper

1 c. yellow polenta (not instant) 

2 T. unsalted butter

4 oz. (½ pkg.) low fat, Neufchatel, or regular cream cheese

Heat salted water to a boil in a heavy, covered 2 or 3-quart pan. Slowly whisk the polenta into the boiling water to prevent any lumps from forming.

Lower the heat to a very low simmer and add the pepper. Continue to whisk the polenta until it starts to thicken. Then cover the pan and let the polenta cook for 25 minutes. Stir occasionally with a wooden spoon so that the polenta doesn’t stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer.

Stir in the butter and cream cheese. Taste and add more salt if necessary.

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.

       

LEFTOVER PORK TENDERLOIN AND BELL PEPPERS OVER CREAMY PARMESAN POLENTA  

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Leftovers are becoming a way of life here at Chez Carr. Having cooked for six at one point in my life with four of the family members eating prodigious amounts of food through their teenage years, you might imagine that I had to learn to cook large quantities of food. But those days were hectic but all too swift. And then there were two.

Still under fifty, and living busy and physically active lives, the amount of food required at Chez Carr dropped considerably. Now that the two of us are in our seventies, with medical conditions to take into consideration, cooking has become a whole new ball game. And I still can’t quite get it right. I simply am unable to fix the appropriate amount of food for a two-person meal with no leftovers. And until recently I was never a fan of leftovers. However, I have evolved into a true believer! Especially if it means that I don’t have to produce a new gastronomic work of art every single evening.    

And granted, our appetites have diminished appreciably as we have gotten older. And in my own defense, there is the relevant fact that some dishes cannot be constructed to serve only two people. (At least, not just enough for one meal.) For example, who can make homemade chili for two? Or chicken noodle soup or eat two pork tenderloin at one sitting? Maybe some folks can, but it’s not happening at our house. So, dishes like today’s featured recipe are fast becoming de rigueur.

But like I stated above, leftovers have been given a new and honored place in making my life easier. Even if the leftover ingredient becomes a whole different dish. Dinner prep just somehow feels easier if even one ingredient is already cooked.

So, if you too ever find yourself with extra cooked pork tenderloin, may I suggest you prepare this recipe. It’s very tasty, and quite easy to prepare. I found the bones of this recipe on the slenderkitchen.com site. And as far as the polenta goes, just make it. It is really wonderful, and the perfect base for this pork tenderloin dish.

Well, as always, have fun in your kitchen. Keep cooking fun and interesting dishes. And sit down and eat together. Discuss your day even if you have been in each other’s company since breakfast. There is always something you read or learned that your dinner companion(s) might find interesting.

Peace and love to all.

2 T. extra virgin olive oil

1 onion, roughly chopped

1 red pepper, chopped

1 yellow pepper, chopped

freshly ground black pepper

4 cloves garlic, smashed

2 T. tomato paste

¼ c. sliced pepperoncini

2 T. pepperoncini liquid

1 c. chicken broth, or more as needed

1 leftover pork tenderloin, cut into small bite sized pieces

Heat the olive oil in a Dutch oven or covered oven proof pan. Add the onion and peppers. Cook for 4-6 minutes or until tender. Add the garlic and cook for 1 minute.

Stir in the tomato paste, sliced pepperoncini, pepperoncini liquid, chicken broth, and pork tenderloin pieces. Bring to a boil. Reduce heat, and simmer covered for 1 hour or until the pork is fork tender. If more liquid is required, add additional chicken broth.

When the pork is tender, serve over Parmesan Polenta (see recipe below), rice, or al dente noodles.

PARMESAN POLENTA

4 c. chicken broth

pinch sea salt

freshly ground black pepper

1 scant c. polenta (coarsely ground cornmeal) (not instant or fast cooking variety)

3 T. unsalted butter

½ c. freshly grated Parmesan cheese

Bring broth, salt, and pepper to a boil in a medium-sized, covered saucepan. Whisk the dry polenta slowly into the boiling broth until all of the ground corn is stirred in with no lumps remaining.

Reduce heat to low and simmer, whisking continuously until polenta starts to thicken, about 5 minutes. (Polenta mixture should still be slightly liquid.) Cover and cook for 30 minutes, whisking every 7 minutes or so. (When polenta is too thick to whisk, stir with a wooden spoon.) Polenta is done when the texture is creamy, and the individual grains of ground corn are tender.

Remove from heat and gently stir in the butter until partially melted. Then add in the Parmesan until the cheese too has melted.

Cover and let stand 5 minutes to thicken. Stir, then taste to see if additional salt or pepper is required. 

  

QUINOA WITH DRIED CRANBERRIES AND ALMONDS

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You know, it isn’t every day you can make a dish that is both healthy and delicious. And seriously, healthy and delicious is in and of itself, quite the tall order. Especially for someone like me who was raised on a farm with fresh eggs, home raised beef, and dairy products available in abundance. Where dishes with cream sauce were the natural order of the day.

But alas, those days are over. And even though it has been more decades than I care to admit since I was privy to the use of farm products with shear abandon, I still consider a good cream sauce the very essence of life. Along with rice, pasta, potatoes, and all the other side dish ingredients that were on our dining table every day of the year. And for all the years I was cooking for my own family. So, for me to reduce my intake of fat and starch laden dishes that are sacred to the very core of my being, is tough! But it must happen. And thankfully, there are enough fabulous cooks posting their recipes on the internet who can help me make the transition more than just possible, but almost pleasurable. One such person is Holly from the spendwithpennies.com site. This is her recipe. Of course, I changed things up a bit, but what else would you expect from me?

Anyway, this salad is delicious. Easy to make, and oh so healthy. The tartness of the dried cranberries and the crunch from the toasted almonds makes for a very nice mouth feel. Every way you look at this dish, it’s perfect.

Well, it’s yet another wet day in our part of the world. Mr. C. has left for an outdoor gig. Usually, I am the number one fan of whatever instrumental configuration he is playing in at the time. But sitting outside in predicted showers with lots of wind promised, just didn’t appeal to me today. So, I am home warm and dry. Keeping the home fires burning, as the old saying goes. Plus, being home will allow me to have a nice hot meal ready for him when he drags his soggy, cold body home this evening.   

As always, stay happy, stay healthy, and keep trying to make the world a better place for everyone around you. It’s tough to stay positive when for many of us, the changes that we see happening in our beloved country are abhorrent. But we can still make a difference by who we are and by demonstrating what we stand for. Remember, your good example of caring and kindness can make a difference. Even if it serves just as a reminder of your own standard of humanity.

Peace and love to all.

2 T. unsalted butter

½ c. chopped onion

2 T. shredded carrot

 ⅓ c. finely chopped celery

1 clove garlic, finely minced

1¼ c. quinoa, washed and drained (even if the package says “pre-rinsed”)

¼ tsp. kosher salt

freshly ground black pepper

2 c. chicken broth

2 T. chopped fresh parsley

½ c. dried cranberries

½ c. toasted slivered almonds

Melt the butter in a covered saucepan. Add the onion, carrot, and celery. Sauté until the onion is tender. Add the garlic and cook for 1 minute.

Add the washed quinoa, salt, and pepper. Cook until the quinoa is lightly browned, about 4 minutes.

Add the broth, bring to a boil, reduce heat, cover, and simmer for 20 minutes or until liquid absorbed.

Remove from the heat and keep covered for 5 minutes. Fluff with a fork and mix in the parsley, dried cranberries, and almonds. Taste and adjust seasoning. Serve warm.

CURRIED QUINOA WITH SLIVERED ALMONDS AND GOLDEN RAISINS  

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Every time I think I may have come up with a radically new flavor combination, all I have to do is go on-line and do a search. Take yesterday, for example. While trying to come up with a new way to cook quinoa, I considered whether quinoa and curry powder might make a unique and delicious combination. Well, I was hardly the first person to come up with that idea! (I swear there is nothing new under the sun!) Because low and behold, there were 2,900,000 results from which to choose. Yikes! So, no Patti, you were not the first person to think these two, star ingredients would combine beautifully. But not being crazy or stupid, I decided to let someone else do the heavy lifting (so to speak). So, I based the recipe you find below on Sarah Brull’s recipe for Curried Quinoa Pilaf. And with the few modifications I made, I consider this easy recipe a winner.

The curry flavor is in no way overwhelming, and the toasted almonds provide a delightful crunch. And then there are the golden raisins. I love golden raisins. They provide that tiny bit of sweetness in this dish that is perfect with the spices.

So, for all of you out there who may not have tried quinoa, I would suggest starting with this recipe. And if you are already a quinoa lover, can you ever have too many great recipes that include this healthy seed. Of course not!

Well, it’s sunny here on Camano Island. There is still snow on the ground from a recent storm. The bay is looking quite docile, and at least the bottom 2/3rds of Mt. Baker is showing itself. Along with great vistas of many other snow-capped mountains in the Cascade Range. Miles and Max (our orange fuzzy family members) are happily enjoying their afternoon naps. Mr. C. is having a pleasant afternoon in rehearsal up north, and I have leftovers from last evening to serve for dinner tonight. In other words, all’s well with my world. Hope the same can be said for your world too. And do try this recipe. It’s really good.

Peace and love to all.

2 T. extra virgin olive oil

½ onion, chopped

2 cloves garlic, finely minced

1 tsp. curry powder, or more to taste

¼ tsp. cumin

1 c. quinoa, thoroughly rinsed and drained (I like the tri-color quinoa)

1 c. water

2 tsp. vegetable base (I use Better Than Bouillon Vegetable base)

¼ tsp. kosher salt

freshly ground black pepper

1 T. fresh lemon juice

2 T. chopped fresh parsley

½ c. golden raisins

½ c. toasted slivered almonds

Heat olive oil in a covered pan over medium heat. Add the onion and sauté until translucent. Add the garlic, curry, and cumin, and sauté for one minute, or until the garlic is fragrant.

Add the quinoa, water, vegetable base, salt, and pepper. Bring to a boil, then simmer, covered, for approximately 15 minutes, or until all of the liquid is absorbed. Remove from heat and keep covered for five minutes. Then stir in the lemon juice, parsley, golden raisins, and toasted almonds.

Serve warm or at room temperature.

     

SAVORY MUSHROOM RICE-A-RONI

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Some entrees just scream to share the spotlight with a dish that is creamy and savory. So, last evening when I baked a capon* (yup, a capon), I felt it necessary to serve a side dish that would complement not only the rich and pleasing texture of the meat, but also the subtle flavoring I had added before I set the guy to roast in the oven. So, I invented this recipe.

And yes, I know. White rice and pasta in the same dish. Isn’t one or the other enough without adding insult to injury by including both? What were you thinking Patti? Well, it was just one of those dinners that called for a side dish that was just a bit special. After all, we were having capon for dinner! So, a special side dish was absolutely in order. And no, we don’t eat capon on a regular basic. In fact, this was the first time! But definitely not the last time. The meat was amazingly tender and tasty. And when it is once again safe to have dinner guests, and we can find capon in our local grocery stores (usually only during the holidays), this special bird is going to be on the menu! And I gotta say, this side dish will be on the table right along with Mr. Capon. And I’ll probably complete the meal with steamed fresh green beans just like I did last night. Made for pretty darn good eating if I do say myself.

And yes, of course I’m going to share the recipe for Dutch Oven Baked Capon with Lemon, Garlic, Rosemary, and Thyme. Look for that recipe in the next couple of days. But back to this recipe.

This side dish is easy to prepare and really quite delicious. And except possibly for the addition of dried mushrooms, a dish that children should enjoy.

So, be brave. Make this dish with both white rice and orzo pasta. You really do need to treat yourself on occasion. And I frankly can’t think of a better way!

Peace and love to all.  

⅓ c. small pieces of dried mushroom

½ c. boiling water

2 T. unsalted butter

½ c. orzo pasta

½ c. uncooked long grain white rice  

½ c. diced onion

½ c. finely diced celery

2 cloves garlic, minced

⅓ c. dry sherry

2 c. vegetable broth, or a bit less if there is still quite a bit of mushroom soaking water left after the mushroom pieces have re-hydrated

½ tsp. seasoned salt

freshly ground black pepper

½ tsp. dried thyme

2 T. chopped fresh parsley

½ c. toasted slivered or sliced almonds

Place the pieces of dry mushroom in a small bowl. Add the boiling water, stir, and set aside.

Melt the butter in a lidded pan over medium-low heat. Add the orzo pasta and rice and fry until just starting to turn golden brown. Stir in onion and celery; cook for a couple of minutes. Add the garlic and cook for 1 minute. Stir in the dry sherry and cook until liquid is evaporated.  

Stir in the broth, re-hydrated dried mushroom pieces plus any remaining liquid, seasoned salt, pepper, and dried thyme. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has all been absorbed, 20 to 25 minutes.

Remove from heat and stir in the parsley and almonds. Adjust seasoning. Let stand for 5 minutes, then fluff with a fork.

*According to The Spruce Eats, “A capon is a special type of chicken created to make the meat more tender and less gamy. It is a rooster that has been castrated before reaching sexual maturity, which improves the quality of the meat; after that, it is fed a rich diet of milk or porridge. The lack of testosterone makes for a more tender, flavorful meat that is a delight compared to regular chicken. Unfortunately, in the United States today, it may be rare to see capon on a dinner menu or in the grocery store. This poultry was once considered a luxury, and during the early part of the twentieth century, the capon was the chosen bird for Christmas feasts, especially for the wealthy. Working-class families saw capon as a rare treat because it was quite expensive.”

BTW – capon is still relatively expensive poultry. About $6 a pound. But well worth the money. And, at least in our immediate vicinity, capons are only available during the holidays. But if you are feeding 3-4 people for Thanksgiving, for example, a capon would certainly be my choice over a small turkey. And I love turkey. Just sayin’!

    

GROUND BEEF PATTIES WITH MUSHROOM RED WINE SAUCE

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OK, as most of you are well-aware, I am a comfort food lover. Any dish that comes with a sauce or gravy immediately catches my attention. So, consequently, I often order a fancied-up ground beef pattie over a regular steak in a restaurant if given the choice. There’s just something that smacks of good home style cooking anytime a simple ingredient like ground beef is presented on the menu at a fine dining establishment. It means, someone in the kitchen thinks the way I do. So, an immediate bond is created regardless of the fact that in 99% of the cases, I won’t even be able to see the kitchen. Much less, who is doing the cooking. But that doesn’t matter. I instinctively know that he or she and I could be compadres. And that we are on the same wavelength when it comes to knowing that a doctored bit of good, fairly lean ground beef can be ever so much more flavorful than even a very well grilled hunk of beef.

And for those of us home cooks looking to save a bit of money and still produce a dinner that others will enjoy, there just isn’t anything easier to build or more delicious than a ground beef pattie smothered in a bit of sauce. And for the potato lovers in your family, a side of mashed potatoes should have your whole family bouncing up and down on their dining room chairs in anticipation. OK, maybe only coming to the table without their cell phones. But at least not hiding in their closets or threatening to leave home! Or worse yet – ordering in pizza!

So, next time you are in a hurry, or you and your kitchen are not on speaking terms, or you are just too burned out to even order take out, give this dish a try. It’s easy, it’s forgiving, and it tastes like you went to a great deal of trouble. But be advised. The sauce is very rich. So, if you have small children, you might want to offer them ketchup instead of the sauce. However, if your spouse asks for ketchup, please do me the honor of providing him or her with the driving instructions to the nearest McDonald’s!

Peace and love to all.

1 lb. lean ground beef

2 T. + ¼ c. finely chopped onion, divided

2 tsp. Montreal Seasoning

3 T. unsalted butter, divided

¼ c. finely chopped onion

8-10 button mushrooms, sliced

2 garlic cloves, finely minced

½ c. dry red wine  

1 c. water

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

freshly ground black pepper

1 T. all-purpose flour

Combine the ground beef, 2 tablespoons finely chopped onion, and Montreal Seasoning. Form into 2 or 3 torpedo shaped patties. Heat 1 tablespoon of the butter in a medium sized frying pan. Add the patties and fry the first side until dark brown and about half cooked. Flip the patties and cook an additional couple of minutes or until desired doneness. (We like our patties with a bit of pink in the middle.)

Transfer the patties to a small plate; cover with aluminum foil to keep warm.

Melt 1 more tablespoon of the butter in the same pan. Add the remaining quarter cup of onion and the sliced mushrooms. Gently cook until the onion is soft, and the mushrooms are beginning to brown. Add the garlic and cook for 1 minute.

Add the wine, water, beef base, and black pepper. Bring to a boil. Reduce heat, and cook uncovered, for about 8 minutes, or until the liquid is reduced by about half.

While the liquid is reducing, mash the remaining tablespoon of butter with the flour to make a smooth paste. (Helps immensely if the butter is at room temperature.)

Once the wine mixture is reduced, whisk the flour paste, a teaspoonful at a time, into the simmering liquid. Cook for a few minutes or until the sauce is nicely thickened. Taste and adjust seasoning.

(And no, there is no salt in the list of ingredients. Beef base usually contains more salt than I would prefer. So, I’ve found, that it’s much easier to add salt if needed, than to get rid of too much!)

Add the beef patties back to the pan. Allow to heat through, then serve decorated with the delicious sauce. Great with mashed potatoes or our favorite – Perfect Stove Top Brown Rice. (See recipe below.)

PERFECT STOVE TOP BROWN RICE

1 c. uncooked long grain brown rice, well rinsed

2 c. water

¼ tsp. seasoned salt

freshly ground black pepper (just a pinch)

1 tsp. extra virgin olive oil

Combine the rinsed rice, water, seasoned salt, pepper, and olive oil in a pot; bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes.

Remove from the heat and let sit covered for 10 minutes more. Fluff with a fork.

     

QUINOA WITH SAUTEED SHALLOT, GARLIC, DRIED MUSHROOMS, AND FRESH SPINACH

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I try, really I do, to cook healthy food. Sometimes I go a little whacko and decide the only thing worth eating right at that moment is a Vanilla Glazed Cream Cheese Danish (recipe to follow BTW). But mainly I make every effort to keep to the healthy side of the scale. But for a person who loves savory, creamy, and tasty side dishes, it’s not easy. But then, I find a recipe like this one. And it contains all three of the components I love in a good side dish.

But I must confess. This recipe is not true to the original recipe I found on the damndelicious.net site, mainly because I didn’t have any fresh mushrooms on hand. But please note: If you have fresh mushrooms at your disposal, you can always substitute them for the rehydrated dried mushrooms called for in this recipe. Just slice them and fry along with the shallot.

Speaking of the shallot, I thought adding shallot (or some kind of onion) to the mix would result in another layer of flavor. (And it did.) Along with cooking the quinoa in veggie stock instead of plain water. And then, why not throw in a couple cups of cut spinach to completely up the healthy quotient? (It’s what I do folks. I change recipes to fit my needs. And no, I can’t help myself!)

But I still want to give kudos to Chungah for the bones of this recipe and the inspiration to make it in the first place!

So, having said mostly what I wanted to say on the subject, all that’s left is to tell you that we really enjoyed this dish. It was easy to prepare, and terribly healthy. I served it with Grilled Marinated Lamb Chops (recipe to follow) and sliced tomatoes, topped with fresh basil chiffonade, extra virgin olive oil, salt, and pepper. Made for a lovely meal out on our deck even though we couldn’t see across the bay because of the heavy wildfire smoke drifting down from Canada. But we were outside, the temperature was pleasant, and my dinner companion (Mr. C.) was his usual appreciative, loving, and charming self. (I am one lucky lady!)

So, as always, make every effort to eat better. Try new dishes that focus on healthy ingredients. And use substitutions that reduce fat and carbs. And of course, the dish won’t taste exactly the same. But it will undoubtedly be a healthier option. And isn’t that what you’re after in the first place.

So, give spiralized veggies a try. Cook quinoa or brown rice instead of white rice. And don’t be above sneaking veggies and healthy ingredients into dishes you know your family loves.

When my kids were young, I always had a jar of wheat germ in the refrigerator. I would sneak a small amount into everything from cookie dough to meatloaf in my quest to get this nutrient rich product into their growing bodies. And even if it made no real difference health wise, I felt good about at least trying to help them grow to be healthy adults. And to this day, I have no idea whether they knew about the wheat germ or not. But even if they didn’t know at the time, they do now!   

Peace and love to all.

¼ c. small pieces of dried mushroom

¼ c. boiling water

2 c. vegetable broth

1 c. quinoa, rinsed several times under cold water* (I used Bob’s Red mill Tri-Color Quinoa for this recipe)

1 T. extra virgin olive oil

1 shallot, finely chopped

3 cloves garlic, finely minced

½ tsp. dried thyme

freshly ground black pepper

2 c. loosely packed sliced spinach

2 T. grated Parmesan, opt.

In a small bowl, stir the dried mushroom pieces and boiling water together. Set aside.

In a large saucepan, bring the vegetable broth to a boil. Stir in the rinsed quinoa and return to a boil. Cover, reduce heat, and simmer gently until all the water is absorbed, about 12 minutes. Remove from heat. Fluff, cover, and let stand for 15 minutes. Meanwhile prep the other ingredients.   

Heat the olive oil in a medium sized skillet over medium-low heat. Add the shallot and cook for about 4 minutes. Then add the garlic, thyme, and black pepper. Drain the mushrooms, then stir into the shallot mixture. Stir in the spinach.

After the quinoa has rested its prescribed 15 minutes, stir the veggie mixture into the cooked quinoa. Taste and adjust seasoning.

Serve immediately, garnished with Parmesan.

*Quinoa Caution: Quinoa is coated with a naturally occurring toxic substance called saponin.  So always rinse quinoa before cooking. Place the quinoa in a strainer and run cold water over it until the entire soapy residue has been washed away. You can taste test a few seeds; if they still have a bitter taste, run more cold water over them.