Category Archives: SIDE DISH RECIPES

OVEN FRIES WITH SAVORY SEASONING

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

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

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

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

Peace and love to all.

1 tsp. dried parsley

½ tsp. kosher salt

½ tsp. granulated onion

½ tsp. granulated garlic

¼ tsp. dried oregano

¼ tsp. dried thyme

¼ tsp. dried basil

¼ tsp. paprika

freshly ground black pepper

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

1 T. extra virgin olive oil 

Pre-heat the oven to 450-degrees.

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

Spray rimmed baking sheet with nonstick spray.

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

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

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

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

CREAMY PARMESAN POLENTA

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Sometimes I just get overwhelmed by how delicious a dish can be even if it is super easy to prepare. And this is one of those dishes. This polenta truly could not be easier to build. And the flavor is superb. Perfect as a base for everything from Chicken Cacciatore to Savory Braised Beef Cubes. (Both just happen to be on this site BTW.) And don’t even get me started on how delightful this polenta would be smothered with some kind of creamy Italian shrimp dish! (Now added to my list of recipes to be developed.)

But aside from how great a base this makes for numerous saucy dishes, this polenta is perfectly delightful as a stand-alone side dish. And as we all know, creamy side dishes (think mac and cheese and mashed potatoes) are great favorites of kids. OK, they’re great favorites of adults too. But as adults, we know to eat less of these decadent dishes because of the calory content. So, full disclosure. This is not a low fat, low carb dish. This is a full-on comfort food dish. And at least here at Chez Carr, we only eat comfort food on special occasions. But when we do, whatever we are eating has to be really, really tasty. And this dish fits that description perfectly. So, give this dish a try next time you feel worthy of a reward. Because this is a blue-ribbon winner.

As always, treat yourself to good food every day. It doesn’t have to be a special occasion to fix brownies or rhubarb crisp (recipe on the way) or even something as simple as oven roasted veggies. The food just needs to be well prepared. And well prepared does not mean the food has to be fancy. Well prepared means that you have given complete attention to bring out the best qualities of every ingredient you touch. Even a simple step like chopping up a carrot for soup should be considered important to the final product. Equal size pieces result in all the carrot becoming tender at the same time. And don’t forget presentation. Part of the pleasure of eating a fine dish is the presentation. Doesn’t take but a minute to add a sprinkle of fresh parsley, a bit of paprika, or a smattering of grated cheese as a garnish. But the eye knows when it is missing.

I guess the word that comes to mind most when I think of good cooking is mindfulness. Being conscious or aware when preparing a dish. So, on that happy note – have fun in your kitchen.

Peace and love to all.  

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 Parmigiano-Reggiano 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 Parmigiano-Reggiano 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. Serve as a base for any saucy meat dish. Or plain. It’s wonderful just plain too!

CHICKEN CACCIATORE WITH PARMESAN POLENTA

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The other day, much to my chagrin, I failed to find my recipe for Chicken Cacciatore on my blog. What!?!? Had it really been over 8 years since I made this delightful chicken dish? (You see, I started this blog in January 2013. And without fail, I always post any recipe worthy of my reader’s discerning palate. So, being reasonably bright, I deduced that I must not have prepared this amazing dish for a very long time.) Well – shame on me! Because there is nothing finer than a good cacciatore. And this recipe produces an outstanding cacciatore if I do say so myself!

This version is based on the recipe I conceived for my 2nd self-published cookbook which came out in 2009. I made a few changes to that recipe to bring the dish more in line with how we eat today. But it is still just a basic recipe for a truly yummy tomato-based chicken stew. I must admit that preparing this dish takes a bit of prep work, but most of the time required from start to finish involves your oven.         

While we were partaking of this dish a few nights ago, we were reacquainted with just how fond we are of this dish. And I realized that very few Italian restaurants feature cacciatore on their menu. And for the life of me, I can’t understand why that is. (Unless they too have forgotten just how wonderful it is.) Perhaps they consider cacciatore a comfort food and choose not to feature it in their upscale Italian dining establishment. But if that is the case, I must ask why that is. Because for me, a succulent piece of meat surrounded by a lovely herby tomato sauce and served over creamy polenta is about as trendy as it gets. And if restaurants still serve lasagna and spaghetti and meatballs, why would they feel that cacciatore wasn’t as appealing? I guess somewhere along the line I must have missed the article that revealed the reasoning. Either that, or I have completely lost touch with my Italian heritage and therefore no longer intuitively understand why certain Italian dishes are no longer popular. (Actually, I have no Italian ancestors, I just wish I did!)

So, for your culinary edification, and with full knowledge that this old gal doesn’t possess even a single Italian gene in her entire body, I offer my take on this centuries old Italian chicken dish. I hope you enjoy this dish as much as we do.   

As always, have fun in your kitchen. Try new dishes, but always keep your old favorites in mind. And don’t hesitate to change your sacred recipes to reflect how your tastes have changed. Or to make the dish healthier or easier to prepare. I mean really, you probably didn’t hesitate when deciding to change your appliances from avocado green to stainless steel. Or replace your old shag rug with hardwood flooring. So, why not bring your favorite recipes into the 21st century too. If I can do it, so can you!

Peace and love to all.

6-8 small boneless, skinless chicken thighs

kosher salt

freshly ground black pepper

3 T. extra virgin olive oil

1 med. white onion, chopped

4 garlic cloves, finely minced

1 red bell pepper, diced

10-12 med. sized button mushrooms, sliced

2 T. chopped fresh parsley

2 T. chopped fresh basil, plus more for garnish

1½ tsp. dried oregano

¼ tsp. dried thyme

1/8 tsp. crushed red pepper flakes

¾ c. dry white wine

1 (28-oz.) can diced or crushed tomatoes with juice

1 T. tomato paste

½ c. chicken broth

3 T. drained capers

grated Parmesan for table, opt.

Season chicken with salt and pepper. Heat the olive oil in a heavy, oven-proof, covered skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.

Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the red pepper, mushrooms, parsley, 2 tablespoons of the fresh basil, oregano, thyme, and crushed red pepper flakes. Cook for 5 minutes until vegetables begin to soften.

Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.

Add crushed tomatoes, tomato paste, chicken broth, and capers. Taste and adjust seasoning. Return chicken pieces to the skillet.

Cover the skillet and transfer to a pre-heated 350-degree oven. Cook for 50 minutes. Remove the lid and cook for an additional 30 minutes or until the sauce is thickened and the chicken is fork tender.

Remove from oven, sprinkle with remaining basil, and let sit a few minutes before serving. Great served over Parmesan Polenta. (See recipe below)

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 Parmigiano-Reggiano 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 polenta is stirred in and no lumps remain.

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 Parmigiano-Reggiano 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.

Serve as a base for the Chicken Cacciatore or any saucy meat dish. Or serve it as is. It’s wonderful just plain too!

EASY FRIED RICE

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And yes, I know. White rice is not the best choice for a nutritious and low carb side dish. But frankly, there are just those culinary occasions when white rice is the best choice. Taste wise. And one of those times happened a few nights ago. (I won’t bother you with what I had prepared to go on the rice because it was one of those times I hate to admit that I had any hand in preparing, much less creating said dish.) But back to how this recipe came about.

I thought we would be enjoying leftovers of the failure (grrrr) I admitted to above, so I made sure to steam plenty of rice for the next evening. (I believe the saying you are attributing to me at this point is “hoisted on my own petard”.) Anyway, I had lots of cold steamed rice and now what to do with it? Simple really. Make fried rice. So, that’s exactly what I did!

Now I already have a great recipe for fried rice on this site. But truly, can you ever have too many recipes for a good thing? I didn’t think so either. Plus, I wanted a fast and easy recipe. So, with a few very minor changes to the recipe for Fried Rice I found on gimmesomeoven.com, I had redeemed myself. At least in my own eyes. (Mr. C. actually thought my self-proclaimed failure was just fine. But then he loves me.) And of course, I am always my own worst critic. Regardless, the Salisbury steak I produced the other evening was not worthy of your high standards! But I would offer up this recipe to anyone, because it is easy to prepare, contains ingredients that are easily obtained, and it tastes better than any fried rice you can order in a restaurant. At least, better than any I have ever eaten in a restaurant.

So, next time you have leftover rice, use this basic recipe to create your own special fried rice. Have other veggies on hand, use them. Want to throw in meat or seafood, go for it. This is a very versatile and adaptable recipe. And ever so delicious.

As always, have fun playing in your kitchen. Since our kitchens are the heart of our homes, make sure every member of your household feels welcome to help with meals in some way. Even if you are met with resistance for chores such as setting the table, clearing the table or emptying the dishwasher, members of your family will still feel appreciated if you remember to thank them. Thank you is such an easy way to show love. And especially with children, it is a good life lesson. If you learn to say thank you at an early age, it becomes a habit. And a habit that leads to respect. And if you want your children to receive respect as an adult, they must first learn to give it freely.    

Peace and love to all.

2 T. unsalted butter, divided

1 beaten egg

1 small carrot, finely diced

⅓ c. diced celery

⅓ c. finely diced onion  

¼ tsp. kosher salt

freshly ground black pepper

1 lg. clove garlic, finely minced

2 c. cooked and chilled white rice  

2 T. soy sauce, plus more to taste

1 tsp. oyster sauce  

2 thin or 1 fat green onion, thinly sliced

¼ c. frozen peas

¼ – ½ tsp. toasted sesame oil

Heat 2 teaspoons of the butter in a medium-large fry pan.  Cook the egg until set, stirring occasionally. Remove the cooked egg from the pan and set aside.

Add another 2 teaspoons of the butter to the pan and heat until melted. Add the diced carrot, celery, onion, salt, and pepper. Sauté gently for about 10 minutes or until the onion and carrot are soft. Add the garlic and cook for 1 minute.

Add in the remaining butter and stir until melted. Add the rice, soy sauce, and oyster sauce. Stir until combined and the rice kernels are separated. Continue sautéing for a few minutes more, stirring occasionally.  (Let the rice rest for a bit between stirs so that it can crisp up on the bottom.)  Then add in the cooked egg, green onion, and green peas; stir to combine.

Remove from heat and stir in the sesame oil until combined.  Taste and season with extra soy sauce, if needed. Serve hot.

ISRAELI COUSCOUS WITH SHALLOTS, GARLIC, AND SHIITAKE MUSHROOMS

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Let me begin with an apology. I have not posted for over 5 weeks now because I have been on vacation. I never announce that I will be gone, for all the obvious reasons. But so far, the good Lord has allowed me to come home with new recipes and a travel log of our adventure to share with everyone. But please know that I was thinking of you the whole time. (Do you really believe that? If so, I have a banana ranch on Camano I would love to sell you. At a reduced price of course.) But I do think of the blog periodically. And each of you of course. And always with fondness, I assure you. And with the hopes that whatever new recipes I tried along the way and subsequently post for your edification, might meet with satisfaction. But more about this recipe and how it came to be.

For this trailer trip, we added a new piece of equipment. It’s called a Koolatron. The only mission in its rather boring existence is to keep things cold. Or hot if you want to warm something. (Very versatile.) We purchased this exciting new piece of camping equipment because I wanted to carry more veggies and fruit than our trailer refrigerator can reasonably accommodate. Don’t get me wrong. There is quite a bit of room in our fridge, but not enough to hold a bag of mandarin oranges, large bunch of grapes, apples, various and sundry salad fixings, fresh asparagus, celery, shallots, and mushrooms. Plus, whatever else I might decide is a perishable necessity. (I really am trying to cook healthier food, even if it means one more thing for Mr. C. to drag in and out of the truck at every new site.)

The cool thing about a Koolatron, is that while we are driving it can be plugged in to the console of our truck (one of those ports for which their use is totally unknown to me) so that the fruit and veggies can stay cool regardless of the temperature inside the cab of the truck. Then, when we arrive at our camp site and Mr. C. attaches the trailer to a current bush, the Koolatron can happily reside right up against our trailer for easy access. I simply wish to never leave home again without my Koolatron by my side. It is one of the best investments I ever made! Thank you Amazon Prime! But on to this recipe.

Because of my Koolatron, I was able to keep shiitake mushrooms from moldering before I was ready to prepare this dish. And my shallot stayed perfect even though it had been along for the ride for over two weeks by the time I was ready to chop it into tiny little pieces. Which by the way, helped turn this simple dish into a thing of beauty. And perfect for camping. Easy to prepare and not too much time on the stove.  

I wish I had a picture to share with you. But I was too busy to think about taking a picture while simultaneously working on other dishes. As soon as I make this again, I will add a picture. Rest assured.

So as always, have fun in your kitchen, be kind to everyone you know or meet, and stay safe. We aren’t out of the woods yet with covid-19. And all though I make jokes about how I feel about you as readers, I actually do care about each and every one of you. Of course, I’ll never understand why you read my blog and put up with my foolishness, but I’m never-the-less very pleased that you do.

Peace and Love to all.   

2 tsp. extra virgin olive oil

1 sm. shallot, finely minced

2 garlic cloves, finely minced

1 c. thinly sliced shiitake mushrooms (cremini, button, or even canned mushrooms are just fine too)

1½ c. water

1 tsp. Montreal Steak Seasoning

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

1 c. Israeli (pearl) couscous

Heat the olive oil in a small, covered pan. Add the shallot and sauté just until tender. Add the garlic and mushrooms, and sauté gently until the garlic is soft and aromatic. Add the water, Montreal seasoning, and beef base. Stir and bring to a boil. Add the couscous, bring back to a boil, reduce heat, cover, and simmer for 8-10 minutes.

Great with just about any grilled meat or seafood.

GARLIC AND PARSLEY ISRAELI COUSCOUS

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Because I am always on the lookout for simple side dishes, I decided to take a gander in our pantry for inspiration. And if you have ever looked in my pantry, then you know that I have lots of choices available. Everywhere from many kinds of dried beans and peas, every color lentil imaginable, pasta in every style, shape and ethnicity, and all sorts of the usual grains, plus a few rather rare types which I have only used once. (And probably will never use again.)

But the one that caught my eye the other day, was way in the back, and one that I hadn’t used in years. (Yes, years!) In fact, I hadn’t even remembered that I still possessed any of this delicious pasta. (And you’re right. I obviously should take inventory of my pantry more often!) Anyway, there it was. Israeli couscous – sometimes called “pearl couscous”. (FYI, it looks like the Italian pasta acini di pepe, which is the Italian term for peppercorns.) But although acini di pepe and Israeli couscous may look alike, couscous is often considered a healthier alternative because it is made from whole-grain flour. And unlike regular couscous, which consists of very small granules which are merely dried before being packaged, Israeli couscous which have much larger granules, are toasted. This “toasting” gives Israeli couscous a lovey nutty flavor and a nice chewy bite.

So, the upshot of all this discourse is that I re-discovered Israeli couscous, I compiled a recipe, I made the dish, and now you too have a recipe for a quick and easy to prepare, non- argumentative, goes with everything, side dish. My work here is done!

As always, keep inventing new and delicious ways to prepare food. Remember, not every dish has to take a lot of prep time or effort. And it doesn’t have to be spectacular or award-winning, or even fit for company. It can simply serve as a nice compliment to whatever main entrée you are serving. After all, isn’t that the perfect definition of a side dish to begin with? And of course, being something new or different, it provides variety to a meal.

And as far as I’m concerned, variety is still every cook’s best friend when it comes to keeping their family happy and content at the dining table. If you doubt that statement, think what it would be like to live in a home that followed the regimen of Monday meatloaf, Tuesday tacos, Wednesday weiners, etc. etc. every – single – week! Good God, if I had to eat the same thing every Monday, I’d go bonkers! And I can’t imagine I’m any different than anyone else in that regard. So, even if a new dish you prepare isn’t everything you’d hoped for, you will still have tried to keep meal-time interesting. So, brava to each and every one of you who take a chance by trying new recipes. To my thinking, you totally rock!

Peace and love to all.

2 c. chicken broth

1 T. olive oil

1½ c. Israeli (often called Pearl) couscous

tiny pinch crushed red pepper flakes

2 lg. cloves garlic, finely minced

pinch seasoned salt

freshly ground black pepper 

1 T. chopped fresh parsley

Heat the chicken broth in the microwave until very hot. Set aside.

Pour the olive oil a medium sized covered heavy pan. Once hot, add the Israeli couscous and cook, stirring occasionally until toasted and a light golden brown, about 7 minutes. Add the crushed red pepper flakes and minced garlic then cook, stirring constantly, for 30 seconds. Add the hot broth, a tiny pinch of seasoned salt, and freshly cracked pepper, to taste.

Bring to a boil, reduce heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes. Give a stir once in a while for good measure. Add the freshly chopped parsley and mix until combined. Taste and adjust seasoning. Serve hot.

CREAMY AND SAVORY GRITS

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OK, so this is not a recipe for a low-calorie side dish. But name me a great tasting starchy side dish that doesn’t contain a load of calories. Good luck with that! Even quinoa, which is high in fiber and omega-3 fatty acids, is not low in calories. In fact, it’s about the same as pasta or rice. But I digress.

My point is – if you are going to include a side dish like mashed potatoes, pasta, rice, polenta, quinoa, etc. in your menu, you might as well go for the tastiest option. So, I would like to introduce you to one of our new favorite side dishes, which incidentally, is quick and easy to prepare. And I can’t begin to tell you how amazingly delicious grits can be when fixed this way. And very versatile as a side dish.

And I know what you’re thinking. Where’s the cheese? Because cheezy grits are simply the best! And I have to agree, to a certain extent. There simply are times, when cheezy grits would be over-kill. So, it depends on what other dishes you plan to serve with the grits.

Yesterday I posted my recipe for Chicken Fried Steak. With pan gravy. Absolutely delicious. I knew I wanted to serve the steak with grits. But not cheezy grits. So, instead I prepared this recipe based on a Diana Rattray recipe. (Diana is one of my favorite recipe authors. We share the same passion for Southern cooking. So, of course she is one of my culinary heroes. I would recommend you check out her recipes. She’s the real deal!) And I also recommend you fix these grits at your earliest convenience. They are phenomenal, and a dish I know your entire family will enjoy.

Well, that’s it for today. I’m going to take it easy. I will probably make some more granola because we finished my last batch this morning. Then I’m going to do a bit of research on how to cook rutabagas. (No, I’m not! Just kidding.) But I am going to look for recipes that include Hannah sweet potatoes. (Hannah sweet potatoes are slightly sweet to the taste, with a dense, starchy texture similar to a regular white potato. Both are members of the nightshade family. The flesh of a Hannah sweet potato is even creamy white like a regular potato. And they make a great substitute for a regular potato in the likes of stews and soups.) But there is always more to be learned, and hopefully I can find a few recipes to share with you. Because Hannah sweet potatoes are really, really delicious.

As always, stay safe, stay informed, stay connected, and stay happy.

Peace and love to all.

1¾ c. water (or chicken broth and skip the chicken base)

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

¼ c. heavy cream

¼ tsp. kosher salt

freshly ground black pepper

2 T. unsalted butter

½ c. quick cooking grits (I use Albers) 

Bring the water, chicken base, and heavy cream to a boil in a medium-sized covered saucepan.  

Add the salt, pepper, and butter to the saucepan and slowly whisk in the grits. Reduce the heat to low, and cook covered, stirring frequently, for 6-8 minutes. The grits should be thick and creamy looking. (For creamier, thicker grits, cook longer. For thinner grits, add additional water.)

Taste and add salt and pepper, as needed.

Serve with any of your favorite meat dishes. Nice change from mashed potatoes, rice, or noodles.

This recipe can easily be doubled or tripled. As is, this recipe makes about a cup of grits which feeds 2 nicely.   

 

MUSHROOM RISOTTO WITH GREEN ONIONS AND PEAS

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In an effort to always deliver new, interesting, and tasty dishes for every culinary occasion, I have a pretty good record. The percentage of wins over “egad, what in the hell is that” is definitely in my favor. But sometimes I even impress myself. And the other evening when we sat down to a dinner of Roasted Leg of Lamb with Garlic, Rosemary, Thyme, and Dijon Mustard (of course the recipe is on this site), this risotto dish, and a simple salad, I felt like standing up at the dinner table and taking a well-deserved bow. I didn’t of course, because Mr. C. is, I’m sure, already wondering what happened to the relatively sane woman he married. (Being quarantined has had a bit of a negative effect on me.) So, such a daring and unprecedented move might have caused him even more reason to be concerned. So, I simply sat there and listened to him tell me how greatly he had enjoyed the risotto with the lamb. But in all honesty, I had only been the technician. A good technician, but never-the-less, I had simply prepared a recipe I had found on the internet. OK, I had changed Giada’s recipe a bit. But she deserves the real praise for this dish.

Which made me start to think. How and why do any of us learn to cook? Is it by watching our parents cook while we are young? Or is it from a fear of starvation? Or learn by reading cookbooks or reading recipes on-line? Or as my case, all of the above in addition to a desire to feed my family delicious and nourishing meals? Whatever the reasons, at one time all of us were novices in the kitchen. But we are so lucky now. Because of the internet, we can all profit from other cook’s vast experience as we continue to up our own game. I know I am a far better cook because of all the knowledge and tips I have learned by reading other people’s blogs. So, I just want to take this opportunity to say thank you to all those fine folks. But back to this recipe.

It’s divine! What a wonderful combination of flavors. And fairly simple to throw together. Yes, you have to keep an eye on it. You have to stir it periodically and add broth when needed. But if you are already doing other things in the kitchen, what’s one more simple task? And believe me, this dish is worth the effort. I hope you will give it a try. And thank you Giada for another wonderful recipe.

As always, have fun in your kitchen. Try new recipes. Some you will love, others not so much. But you will have at least broken out of the same old mold. I’m sure I’m going to offend someone by making my next statement. But make it I must! If I had to live within a strict regimen of the same dish every Monday, for example – meatloaf Monday, I’d go bonkers. I’d run screaming out the front door and never look back.

Remember, everyone loves surprises. Especially kids. And with so many fabulous recipes just waiting to be prepared, why not take a chance once in a while. And this recipe would be a good one to start with. Except, maybe not if you have young children. Mushrooms, green onions, and peas are not every young child’s favorite food. But anyone of the adult persuasion should have no problem accepting mushrooms, green onions, and peas into their lives.

So, as always, peas and love to all. (Sorry, I just couldn’t help myself!)

½ c. water

¼ c. chopped dried porcini mushrooms

2 T. unsalted butter, divided

1 T. extra virgin olive oil

4-6 thinly sliced green onions (save a tiny bit for garnish)

8-10 button mushrooms, finely chopped

2 garlic cloves, finely minced

¾ c. Arborio rice

¼ tsp. kosher salt

freshly ground black pepper  

⅓ c. dry white wine

3-4 c. chicken or vegetable broth

¼ c. frozen petite peas, thawed

⅓ c. grated Parmesan cheese

Bring the water to a boil in a small pan. Add the dried porcini mushroom pieces. Remove from heat and set aside. 

Melt 1 tablespoon of the butter in a heavy large saucepan over medium heat. Add the olive oil. Add the green onions and chopped button mushrooms; sauté until the mushrooms are tender, about 4 minutes. Add the garlic and cook for 1 minute. Using a slotted spoon, transfer the hydrated porcini mushrooms to the saucepan.   

Stir in the rice, salt, and pepper. Stir and let the rice toast for a couple of minutes. Add the wine; cook until the liquid is absorbed.

Bring the broth to a simmer in a saucepan. Add 1 cup of hot broth to the rice; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook, adding broth as needed, until the rice is just tender and the mixture is creamy, about 20 minutes. (The rice will absorb 3 to 4 cups of broth). Stir in the peas, Parmesan cheese, and remaining 1 tablespoon of butter. Adjust seasoning, garnish with a bit of green onion, and serve immediately. 

TURMERIC RICE

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We love Mediterranean food. Now I realize that’s a broad statement. But extra virgin olive oil, fresh vegetables, beans and legumes, seafood, lamb, beef, chicken, lemon juice, garlic, cheese, wine, and herbs and spices such as basil, bay leaves, black pepper, marjoram, oregano, paprika, rosemary, savory, thyme, and turmeric represent some of our favorite ingredients. So, the other day, I decided it was high time for some Mediterranean food. And because of good planning on Mr. C’s part, we had a package of ground lamb in our freezer*. Then what to fix to go with our Ground Lamb Patties? (see recipe below.)

The first dish that came to mind was a turmeric flavored rice. But I didn’t have a recipe, so best to consult the experts. And the recipe I found that looked perfect to me was on the foxandbriar.com site. So, that’s what I fixed. And boy oh boy did we like the rice. Lovely flavors and it had been a snap to fix. The only comment Mr. C. made, besides the fact that he really liked the rice, was that raisins would be a nice addition. And then I thought toasted slivered almonds might also be a simple and tasty inclusion.

But with only two dishes planned thus far, my menu was lacking. So, I decided to make my world famous hummus. (For my hummus recipes, all world famous BTW, search Hummus a Tune Mr. C for three delightful ways to employ beans, tahini, and olive oil.)

Next a couple big old chunks of feta cheese and some kalamata olives. As we were dining, we were reminiscing about sitting in sunny settings in Mediterranean countries surrounded by olive trees, free roaming dogs and cats, and charming and welcoming people. Memories of wonderful days and times spent discovering fabulous food and learning about the cultures of the countries we had chosen to visit. And how much more we had in common with the people in these cultures, than the differences that seemed to be the only representations publicized. Travel is a great leveler. As well as a great teacher. And I for one can hardly wait to get back to experiencing our beautiful world through food and first-hand experiences.

Last night, Mr. C. was reading to me from the Funny Times (American humor newspaper). One of our favorite segments is the year-end review given by Dave Berry, one of America’s funniest humor columnist. In his review of 2020, I think he pretty much summed up how I felt about the year too. “2020 was one long, howling, Category Five crapstorm”. I couldn’t have said it better myself. Except, of course I would never have said or written “crapstorm”. Too much of a guy thing. But very apt in the case of 2020.

But it’s 2021. And we are fighting covid-19 as quickly as possible. In fact, I had my first vaccination yesterday. My arm is a bit tender, but other than that, no symptoms of which I am aware. And it seems like within just a matter of days, news stories generally seem to be a bit calmer and nicer. And the anxiety many of us had felt for the last few years seemed at long last to be slowly dissipating. Or at the least, tending in the right direction.

So, with positive hopes for 2021, I bid you adieu for today. With wishes for happiness and security for all. And please stay safe. Masks are not political. They are a simple way of showing concern for your own well-being, as well as the safety of those with whom you come in contact. No political affiliation required. Masks are only a visible sign of good intent.  

Oh, and before I get on my merry way, let me remind you to fix this rice. It’s really yummy. And if you are a lamb lover, ground lamb is an easy, delicious, and quick way to get a lambie-pie fix.

As always, peace and love to all.

1 T. unsalted butter

1 T. extra virgin olive oil

¼ c. finely diced onion 

4 cloves garlic, minced

¼ tsp. kosher salt

freshly ground black pepper

1½ tsp. turmeric   

1 c. basmati or jasmine rice, rinsed until water runs clear

1½ c. chicken broth 

1 bay leaf

½ c. golden raisins, chopped, opt.

½ c. toasted slivered almonds, opt. 

Heat the butter and olive oil in a medium sized, heavy, covered pan. Add the onion and cook until the onion is tender and starting to caramelize, about 20 minutes. Add the garlic and cook for 1 minute.

Add the drained rice. Stir until combined and cook over low heat for about 3 minutes. (You want each rice kernel to be coated with the butter and olive oil.) Add the salt, pepper, and turmeric. Stir until the turmeric is evenly distributed.  Add the chicken broth and bay leaf, cover pan, and bring to a boil. Reduce heat, allow to simmer 15-20 minutes, or until liquid is absorbed and the rice kernels are tender. Remove from heat and allow to sit for 5 minutes. Remove bay leaf, fluff with a fork, and stir in raisins and/or almonds if using. Perfect with your favorite Mediterranean dishes.

GROUND LAMB PATTIES

1 lb. ground lamb

¼ c. finely chopped onion

scant T. Monterey Steak Seasoning

extra virgin olive oil

Mix the ground lamb, onion, and steak seasoning together in a small bowl. Form into loosely packed patties. (In other words, don’t pack the patties into firm discs. You aren’t going to be throwing them anywhere, and they won’t fall apart as they are being cooked even though they have been handled gently.)

Heat a small bit of olive oil in a pan. Cook the first side, then turn and cook the second side. Desired doneness of the meat is on you. (We like them a bit on the medium rare side.)

*Neat trick I learned from our good buddy Vicki. If you decide late in the day that you want to use ground beef, sausage, lamb, chicken pieces, etc. that evening, but the meat is still happily residing in your freezer, take it out of the freezer. (Always the best first step.) Then submerge the package in water. (If you have any concerns about the packaging, then place the frozen meat in a freezer bag first.) Then walk away and come back an hour or two later. During that time, your frozen meat will have miraculously defrosted to the point where you can actually use it. And OK, you could just plop it in the microwave and hope for the best. But if you’re like me, part of the meat will still be frozen and part of the meat will be partially cooked. (I’m lousy at defrosting food in my microwave.)

Or better yet, you could plan-ahead and defrost meat the way God intended meat to be thawed. Ahead of time. In the fridge. Carefully and properly. (This way rarely happens here at Chez Carr.)     

     

FRENCH BREAD

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OK, full disclosure. I don’t usually like French bread. And yes, I know, I am in the minority here. I get that. But let me explain why I don’t often appreciate French bread and why I decided recently to bake a couple of loaves anyway.

First of all, if I am going to enjoy a piece of white bread, I want a really crusty, chewy bread. Like most Italian baguettes. But I had a specific purpose in mind when I ventured into French bread land. I wanted to find a recipe for an uncomplicated, basically white bread to use in this year’s turkey dressing. And I figured most of my baguette recipes would not give me that medium crumb I was after. But French bread might provide me with just that perfect crumb and basic bread flavor that I was envisioning. So, to French bread recipes I proceeded. (And yes, I have a great recipe for Thin Sourdough French Baguettes on this site that I adore. But I didn’t want the tang of sourdough in my dressing this year. I simply wanted to change things up a bit because, heck, why not? Everything else is crazy different about 2020, so why shouldn’t my dressing this year be slightly different too?) (And yes, sourdough starter does change bread consistency just by its very nature. So too soft a crumb is not a problem in sourdough French bread. At least to my thinking.)

So, I went on-line and found the bones of this recipe on the abountifulkitchen.com site. I changed the recipe ingredients and amounts here and there, but the basic preparation method was new to me. So, I followed it where it made good sense to do so. But I deviated when my bread baking knowledge led me in a different direction. So, this is truly a mash up recipe. But it worked. Boy did it work!

The result? This is one fine tasting French bread. And the crumb is perfect. Not too soft, but not too chewy either. And the crust is lovely. Well of course it is. Anything tastes great when slathered with butter! (That part came from a different French bread recipe.) (And yes, I most definitely will be making this bread again. It’s absolutely too delicious not to add to my list of favorite bread recipes.)

But ultimately, the main reason I have decided to accept this wonderful French bread into my life, is because it is not a light and fluffy French imitation of Wonder bread! This bread has character. Plus, it takes less than 2 hours to build, start to finish. But really, the most fantastic thing about this bread is that it is utterly delicious. 

So as always, remember that sometimes it’s a smart idea to think outside the box. We all have pre-conceived ideas that maybe should be re-considered, or at the very least, questioned or examined to see if they still make sense. And finally, when we do extend ourselves past our own notions, or beliefs, or conceptions, we tend to learn something. And continuing to learn should always be something we strive for throughout our life. To my thinking, it’s one of our most treasured abilities. Peace and love to all. And Happy Thanksgiving.

2 pkgs. or 2 T. active dry yeast 

2 c. warm water

2 T. granulated sugar

1 T. kosher salt

2 T. vegetable oil, plus more for greasing the bowl

2 c. bread flour

3¼ c. unbleached all-purpose flour

2 T. unsalted butter, melted*

In the bowl of your stand mixer, combine the yeast, warm water, and sugar with your bread hook. Let sit for 5 minutes.

Add the salt, oil, bread flour, and about 3 cups of the all-purpose flour. Mix and knead the dough, adding as much of the remaining flour as required to make a smooth, soft, but not too sticky dough. (The dough should cling to the hook with just a bit sticking to the bottom of the mixing bowl.)

Pour a bit of oil in the bowl, and using your fingers and a stiff rubber spatula, roll the dough into a ball. For the next 60 minutes, starting after you cover the dough with a tea towel and let it rise for 10 minutes, deflate the dough. (In other words. Punch the dough down 5 more times. This helps develop the wonderful texture of this bread.)   

Divide the dough in half. Roll each half into a 9×12 rectangle on a floured work surface.

Roll the dough up like a jelly roll (long way). Place the dough on a large, greased baking pan seam side down. Make five diagonal cuts across the top of each loaf. Let rise, covered with a tea towel, for about 30 minutes in warm place.  

Bake in the middle of a pre-heated 375-degree convection oven for about 20 minutes, or if you don’t have the option of using convection heat, about 25-30 minutes in a regular oven. The internal temperature should reach at least 200 degrees and the crust should be golden brown when the bread is perfectly baked.  

Remove from oven, transfer to a wire rack, and brush the top of the bread with the melted butter. Let cool completely before slicing.

*If you prefer a harder crust, don’t use the melted butter. Your choice.

SAUSAGE DRESSING

½ c. (1 stick) unsalted butter

½ lb. bulk breakfast sausage

¾ c. chopped celery (stalks and leaves)

1 med. onion, finely chopped

4-6 lg. mushrooms, chopped

2 cloves garlic, finely minced

¼ c. chopped fresh Italian parsley

2 tsp. finely minced fresh sage

1½ tsp. dried thyme leaves

1 T. poultry seasoning, or more to taste

½ tsp. savory, either powdered or dried leaves

1 tsp. kosher salt

freshly ground black pepper

8-10 c. dry bread cubes  

2 eggs

turkey or chicken stock

In a medium sized fry pan, melt the butter and add the sausage, breaking it up as it browns. Add the celery, onions, and mushrooms. Cook for about 5 minutes. Add the garlic, parsley, sage, thyme, poultry seasoning, savory, salt, and pepper. Remove from heat.

Place dried bread cubes in a large mixing bowl. Stir in the sausage mixture; mix thoroughly.

Beat eggs in a separate medium sized bowl. If you are using stock that is simmering happily on your stove, vigorously whisk 2 cups of the broth into the eggs. A little at a time. (The hot stock will scramble the eggs if you don’t stir vigorously. Not what you want!) Pour the hot liquid over the bread cubes and gently stir. Be careful, you don’t want to break the dry bread cubes apart. Add more stock if the dressing is dry. (Remember, this is dressing, not stuffing and therefore is not going into the cavity of the turkey. So, any moisture needs to be added while it is being prepared.) Taste the dressing and add additional poultry seasoning and/or salt if needed.

Place dressing in a buttered casserole dish, cover and refrigerate until ready to bake in a pre-heated 350-degree oven for 45 minutes or until hot. (I put mine in the oven when the turkey comes out.)

Please Note: recipe for Turkey Stock can be found under Herb Salted Turkey with Cognac Gravy. This dressing recipe is perfect with Herb Salted Turkey and Cognac Gravy BTW. Just in case you were wondering.