Category Archives: SIDE DISH RECIPES

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.

 

PARMESAN CHEESY GRITS

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And yes I know, most of us over the age of 50 who grew up in Western Washington, did not grow up eating grits. Maybe you had grits if you were a kid growing up in the South, but this gal growing up in Kenmore, Washington, who hated hot grain cereals to begin with, was never offered the choice. Cream of Wheat, oatmeal, Malt-0-Meal, Maypo, and Roman Meal – possibly. I can’t really remember what we had around because as a kid I hated all of them. And still do. Well, almost all. I love grits loaded with lots of cheese, butter, and heavy cream. I willingly and enthusiastically will eat grits as part of any breakfast, lunch, or dinner. (BTW – I love polenta too.)  

But grits never entered my culinary realm until we were visiting daughter Eden several years ago, and she served us White Cheddar Cheese Grits (recipe on site) for breakfast one morning. OMG. I was hooked from that very day.

And what an easy side dish to prepare. The only reason I don’t fix grits more often, is because of the fat content. But once in a while, when I can’t help myself, I succumb to my craving and throw a batch together.

And last evening was one of those times. And as much as I love cheddar cheese grits, I wanted to change things up a bit. So I went on line and did some research. And I learned a few things. First of all, never use instant or quick-cooking grits. Stick to stone ground unbleached white or yellow grits. And use the KISS (Keep It Simple Sister) principle. Do a pre-boil of the grits using only water, and in this case a bay leaf. Don’t add salt and don’t use milk or cream for the pre-boil. Cream can easily burn and salt inhibits the dried grits from hydrating properly. Salt, other flavorful additives, butter, cream or milk can all be added later. And don’t over-cook the grits. They are perfect when they are al dente.

So with all that said, give this recipe a try. Grits are truly an effortless side dish to fix. And so, so delicious. And perfect as an accompaniment to simple meat entrees. Or as a base for a variety of different dishes.

As always, keep experimenting in the kitchen. Keep thrilling your family with new and delightful offerings. And most importantly, keep resisting the urge to let down your guard when it comes to covid-19. The bug is still out there, and it’s still going strong. Peace and love to all.  

3 c. water

¾ c. stone ground corn grits – not instant or quick-cooking grits (I use Old School Brand Stone Ground White, Unbleached Grits) (Thanks Jim for turning me on to this wonderful product & for fixing grits for us the other evening. You are a kitchen KING!)

1 bay leaf

½ tsp. kosher salt

freshly ground black pepper

tiny pinch crushed red pepper flakes

4 T. (½ stick) unsalted butter

2/3 c. grated Parmesan or Pecorino-Romano cheese (I used a combination)

¼ c. heavy cream

Whisk the water and grits together in a heavy lidded pot. Add the bay leaf and bring the mixture to a boil. As soon as the water starts to boil, remove pot from heat, cover, and set aside until about 20 minutes before you plan to serve. (I did this step about 2 hours before I served dinner. I just let the pot sit on the stove until I was ready for it.)  

Uncover the pot, and whisk in the salt, pepper, and crushed red pepper flakes. Return the grits to a boil over medium-high heat. Reduce heat, and cook for 10-20 minutes, whisking regularly to prevent clumping and the grits sticking to the bottom of the pan. The grits are ready when most of the water is absorbed and the grits are al dente (tender with a toothsome bite).

Remove from heat. Discard the bay leaf. Stir in the butter, Parmesan cheese, and heavy cream. Adjust seasoning. Serve immediately or if necessary, cover until ready to serve.

PORK TENDERLOIN IN CREOLE GRAVY OVER EASY CHEEZY GRITS

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And yes that’s a bowl of Slow Simmered Smoked Pork Shank/Hock with Mixed Greens you see on that plate. Yum is all I have to say!

I am such a lover of Cajun and Creole food. If it were possible, I would hop on a plane today and drift down to New Orleans for the fabulous food. And of course the great jazz and also to be able to spend time with our dear family friends John and Carol. But alas, there is no getting on a plane or eating in restaurants for us until the coronavirus is contained. So, the next best thing is to cook up some of my favorite dishes up here in the beautiful NW and listen to my very own resident jazz pianist. (Not a bad life dear readers. Not a bad life at all!)

But the ambiance is just not the same. For all intents and purposes, it appears to a visitor that New Orleans never sleeps. (I’m sure it’s because everyone, residents and vacationers alike, simply can’t stop eating the wonderful food and listening to fabulous jazz.)

Plus there’s just something exciting about being in a city that on average is six feet below sea level. FYI: The site of the city was originally very low in relation to sea level, but human interference has caused the city to sink even lower. When New Orleans was being constructed they ran out of good land. To make more room, engineers drained swamplands around the area so they could continue expansion. This drainage led to subsidence. Subsidence is sinking or settling to a lower level, in this case it was the earth’s surface sinking lower in relation to sea level. This sinking effect has led to present day New Orleans.

When we were in New Orleans several years ago, we watched as large ships navigated along the Mississippi river where the level of the diked water was actually higher than we were! After that exhilarating experience, we simply had to retire to Café Du Monde for beignets. (The beignets were wonderful. The chicory coffee, not so much!) We would have hit one of the local bars for a restorative, but it was only 10:30 in the morning. Just a bit too early for us to start imbibing alcohol. Even in New Orleans!

But enough about New Orleans. And back to Camano Island and our kitchen which is somewhere between 250 and 300 feet above sea level. Not nearly as dramatic as looking up at water, but a heck of a lot more relaxing. Pretty sure we aren’t at risk of being flooded out. Unless of course we are hit with the “really big one”. (A seismic catastrophe.) In that case, all bets are off! But back to this recipe.

My first experience making a Cajun pork stew was back in 2015 – Grillades (Cajun Meat Stew) and Cheese Grits. It too is a really tasty stew served over grits and quite similar in many ways to this recipe. The main difference is that this recipe has a stronger tomato component and uses roasted peppers (red and yellow) rather than a green pepper. Both recipes are delicious, but just enough different to make life interesting.

So if you get a hankering for some Creole Food, build this recipe. And if you want to go full in Louisiana, add a bowl of Slow Simmered Smoked Pork Shank/Hock with Mixed Greens or Collard Greens with Smoked Pork Hock. And don’t forget the corn bread. BTW – there are several great cornbread recipes on this site too.

As always, stay safe, stay diligent about protecting ethnic diversity that brings us wonderful dishes like this, and keep defending every person’s right to life, liberty, and the pursuit of happiness.

None of us had a choice as to what ethnicity we would prefer, what nation we wanted to call home, who our parents would be, what level of intellect we would be given, how tall we would be, etc. The only thing we have ever had any control over, is the kind of person we would become and steadfastly remain. And how we would use the gifts we were given in a positive way to help everyone live a better and more productive life. 

So anyone who feels superior for being born a white person (for example), or intelligent, or physically attractive, or talented, or born into a wealthy family, or any of the other attributes that can lead a person to become conceited, is disgraceful in my opinion. A person should be proud of themselves and their accomplishments. That’s physiologically healthy, recommended, and applauded. But to feel superior because of one’s color, or monetary position, or societal status, or really for any reason, I find that behavior reprehensible. And yes, I am scared beyond belief at what might be the outcome of the upcoming November election. Our country has taken a terrible hit these last almost four years. I only hope and pray that a change for the better will come to pass.

Peace and Love to all.  

Pork Tenderloin in Creole Gravy:

3 T. extra virgin olive oil

2 pork tenderloins, silver skin and excess fat removed, cut into bite sized pieces

½ lg. yellow onion, finely chopped

1 celery stalk, finely chopped

2 garlic cloves, finely minced 

1 T. paprika

pinch cayenne pepper

3-4 tsp. creole seasoning, or more to taste

pinch kosher salt

freshly ground black pepper

1 bay leaf

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

1½ c. roasted peppers, diced or 1 jar (12 oz.) Cento brand Red & Yellow Roasted Peppers)

2 T. tomato paste

½ c. beef or vegetable broth

1½ tsp. fresh lemon juice

1 tsp. Worcestershire sauce

1 T. unsalted butter

Heat 2 tablespoons of the olive oil in a large covered Dutch oven or heavy pan. Add the meat and fry until nicely browned. Add the remaining olive oil, onion, and celery; cook until the onion is soft. Add the garlic and cook for 1 minute. Stir in the paprika, cayenne, creole seasoning, salt, pepper, and bay leaf.   

Add the diced tomatoes, roasted peppers, tomato paste, broth, lemon juice, Worcestershire sauce, and butter.

Bake covered in a pre-heated 325 degree oven for about 2 hours. Check after an hour and add additional liquid if necessary. (You want a thick sauce, but you don’t want it to burn.) (You also want the meat to be fork tender.)

Remove from oven, adjust seasoning, and serve over Easy Cheezy Grits.

Easy Cheesy Grits:

1½ c. whole milk

1½ c. water

½ tsp. kosher salt

freshly ground black pepper

¾ c. quick-cooking grits

2 tsp. dried chopped chives, opt.

1 T. butter

1 c. sharp cheddar, grated

Bring the milk, water, salt, and pepper to a boil in a saucepan over high heat. Gradually whisk in grits and chives. Reduce heat to low, and simmer, stirring occasionally, 10 to 12 minutes or until thickened. Remove from heat and stir in the butter and cheese. Adjust seasoning. If you like thinner grits, add a little more milk before adding the butter and cheese.

OVEN ROASTED YUKON GOLD AND SWEET POTATOES WITH FRESH SAGE LEAVES

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Now I realize you all know how to roast potatoes. But the other evening I wanted a simple veggie side dish to go with roasted chicken. (I really would have preferred serving the chicken with dressing, mashed potatoes, and gravy. But I am endeavoring to refrain from routinely serving our treasured favorites, like dressing and gravy, in favor of healthier substitutes.)  

So armed with good intentions and 2 Yukon gold potatoes that really needed to be used, and two small sweet potatoes that had arrived in our last farm basket, I prepared this dish.

I found the recipe on the epicurious site. And since I have a culinary sage bush in my yard about the size of a Volkswagen Beetle, I decided using a few of the leaves was inconsequential to the well-being of the plant. (Actually the plant is practically indestructible and bees absolutely love the purple flowers. So it’s a great addition to our herb garden.) But back to this recipe.

What a delightful way to feature potatoes. And healthy to boot! And the sage leaves, although they really don’t flavor the potatoes, are never-the-less a nice little crunch in contrast to the creaminess of the potatoes. And no the sage leaves do not taste burned, even though they appear dark and desiccated. Actually, yum is all I can say to describe this dish. And it is ever so easy to prepare. And absolutely perfect with roast chicken. I added a crunchy English cucumber salad to the menu, and dinner was proclaimed a success.

So if you too are trying to feature healthier versions of your favorite potato dishes, I invite you to try this recipe. Mixing sweet potatoes which are highly nutritious, in with regular potatoes, just makes good sense from every standpoint.

As always – happy trails to you, until we meet again……  

2 T. extra virgin olive oil

2 sweet potatoes (the darker the flesh the better), peeled and cut into ¾-inch cubes

2 med. sized Yukon gold potatoes, skins on or off, and cut into ¾-inch cubes  

25-30 fresh sage leaves

1 tsp. kosher salt, or more as seems appropriate

freshly ground black pepper

Combine the olive oil, potatoes, and sage leaves on a large rimmed baking sheet. Sprinkle with the salt and plenty of black pepper.

Roast in a pre-heated 425 degree oven for 30-40 minutes or until potatoes are tender and browned around edges. Stir once during the baking time. Serve warm or at room temperature.

BAKED CHEDDAR CHEESE AND FRESH CHIVE POLENTA

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Now some evenings I have more energy for cooking than others. Sound familiar? And late yesterday afternoon after I had already slapped meat loaf together and cut up zucchini for one of my favorite simple veggie dishes (Quick Zucchini Stir-Fry with Slivered Almonds), I had frankly run out of steam. So the thought of spending any more time on a complicated side dish was not very appealing. But I was really in the mood for polenta. (I absolutely love polenta!) I just wanted to fix it without having to continuously stir or check on it in any way. I wanted to be able to put my feet up and get back to my book. (You see, the protagonist in my book was in terrible trouble. I just knew he needed me to be with him to achieve his goal. Saving Canada from dishonest government officials isn’t easy, especially if one of your greatest fans isn’t right there by your side. So I surreptitiously assisted Armand while this fantastic and easy polenta I found on the dinnerthendessert.com site happily baked away in my oven.) (OK, I did add an ingredient, change an amount here and there, and the method of cooking a wee bit, but the basic gist was all Sabina’s.) To be truthful, I wasn’t sure this cooking method was actually going to work. But the results were perfect. Creamy and luscious, just like polenta should taste.

So dinner was a success. Armand saved the day. And I now have a great new way to prepare polenta. I call that a winning combination.

And if you are wondering about my deep concern for Chief Inspector Armand Gamache of the Sûreté du Québec, you need go no further than to your local library or favorite book store to get your answer. Check out Louise Penny’s wonderful series mainly set in Three Pines, a fictional rural village in lower Québec. Ms. Penny is an absolutely fantastic writer. All of her characters are so real you feel like they are dear friends. Or enemies, as the case may be. But start at the very beginning of the series with Still Life. You may thank me later.

And try this game changing way to prepare a lovely cheesy polenta next time you want an elegant side dish. You will not believe how quick and easy it is to fix.  And you want to change it up a bit – add some garlic, or exotic spices, fresh herbs, or go completely wild and crazy. Substitute Pepper Jack cheese in place of the sharp cheddar. That will have your whole family questioning your culinary aptitude. And won’t that be fun!

So as always, peace, love, and creative kitchen adventures to all.

6 c. water  

2 tsp. kosher salt

freshly ground black pepper

3 T. unsalted butter, cut into 6 pieces

1½ c. polenta or yellow cornmeal

¼ c. heavy cream or whole milk

1½ c. grated sharp cheddar cheese, divided

¼ c. chopped fresh chives, plus a bit more as garnish

paprika

Place water, salt, pepper, and butter in a Dutch oven or stove top/oven-proof pan. Heat on the stove top just until the butter has melted. Remove from heat and whisk in the polenta.

Bake uncovered in a pre-heated 350 degree oven for 40 minutes. After 40 minutes stir in the cream, 1¼ cups of the cheese, and chives. Sprinkle on the remaining ¼ cup cheese and lightly dust with paprika.

Bake for an additional ten minutes. Remove from oven and decorate with additional chopped chives. Let sit for about 5 minutes before serving.

LEMON PEPPER RICE

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I made this rice dish the other evening to go with fried cod. It was the perfect accompaniment to the fish. And it was easy to prepare and really, really tasty. Along with steamed broccoli, we dined royally at Chez Carr. So give it a try. You’ll be hooked too.

Now I don’t know about you, but having now been grounded for a month, and having been the sole person in charge of all things kitchen (except for washing the dishes which Mr. C. gladly handles), I’m getting a bit tired of cooking. Oh not so much the actual preparation aspect, I can handle that. I’m talking about the menu planning part. And my greatest passion is trying new recipes and passing them on to you! So if I’m getting tired, imagine what others are experiencing.

Actually I was contemplating what it must be like to not particularly enjoy cooking in the first place. But really having no other choice but to continue cooking or face family members not really sympathetic to enforced weight loss! Yikes. Could get ugly real fast.

With that concern in mind, I want to offer the following suggestion to all cooks who are struggling with the “what in the heck should I fix for dinner tonight” dilemma? Use the KISS principal. KISS – Keep It Selfish Sister/Sir. Prepare your favorite dishes. If you are preparing and eating what you like best, then it’s reasonable to assume that the dish is probably pretty darn delicious! And it is always easier to cook something that you yourself are hungry for. And – well here goes the really tricky part – you are the one who is doing yeoman’s duty, so don’t give in to pressure from your family. Sure they are stressed too. And of course their well-being is of concern. But it’s like with face masks in an airplane when the pressure drops, we are always reminded to put our own mask on first so that we are able to help those around us. First and foremost you need to take care of yourself. And if that means that you bake oatmeal cookies rather than chocolate chip cookies, so be it. Believe me, if you are doing well, your family will be close behind.

So dear readers, keep cooking. Keep smiling too. If nothing else, your smile will be infectious. I mean really. Who can stay grumpy when there’s a happy cook in the kitchen? No one, that’s who!  

½ c. water

1 c. chicken broth

pinch kosher salt

freshly ground black pepper

1/8 tsp. lemon zest

2 T. freshly squeezed lemon juice   

1 T. unsalted butter

1 c. medium grain rice, uncooked (I use Sunluck Niko Niko Calrose white rice grown in California)

Place everything in your rice cooker and place on “GO”. If you don’t have a rice cooker, bring water, broth, salt, pepper, lemon zest, lemon juice, and butter to a boil in a medium sized covered sauce pan. Cover and simmer for 20 minutes. Remove from heat and let stand about 10 minutes. Fluff with a fork just before serving.

SAVORY WILD RICE, BROWN RICE, AND MUSHROOM PILAF

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It’s funny how much the types of food I eat and the recipes I prepare have evolved from when I was a child. I basically grew up on a chicken farm. My dad wasn’t a farmer, but my grandfather was. And my grandparent’s home and the chicken coupes were on the same piece of property as my parent’s home. My grandad raised the chickens for the eggs he sold to the local coop. So I ate eggs practically every day as a child and still do as a mature adult. (Mature in years that is!)

Also, my grandparents had the largest vegetable garden I have ever seen. They also had every type of berry imaginable, as well as apples, peaches, plums, grapes, rhubarb, and mint. They grew everything. And my grandmother canned every single vegetable and fruit she could get her hands on. In retrospect it was truly amazing.

And of course there were usually a couple of cows around both for the milk/cream (think home churned butter) and to keep the meat locker well stocked. And yes in those days, we rented a meat locker a few miles from our home. (Freezers in private homes came along in the 1940s. But they were usually very small and would never have accommodated a large amount of beef.) Grandpa would visit the locker about once a week to retrieve meat for grandma and mom to cook throughout the following week. Often in the summer I would ride along, and I can still remember the cold air and the unique smell (not bad) associated with opening the big exterior door that led to our own private cage of meat. Wonderful memory.

But what has all this to do with this recipe. Well as I was looking over the ingredients, I realized that my mother and grandmother wouldn’t have had the faintest notion what to do with 2/3rds of the ingredients listed in this recipe. The only ones they would have cooked with routinely would have been the onion, celery, salt, and pepper. I don’t even think they knew about sage unless they used poultry seasoning, which frankly I doubt! Of course, as we all grew older, more products were introduced and my mom especially would have used some of them. But I doubt she ever bought wild rice, brown rice, olive oil, fresh garlic, marjoram, or fresh parsley. She just was not that inventive a cook. For her cooking was a necessity rather than a pleasure.

Yet this is such a simple recipe. And it includes ingredients that are readily available in most of the grocery stores in America. So why am I telling you this. Well, not to overstate the obvious, but this recipe includes ingredients that are readily available in most of the grocery stores in America! Also this dish is easy to prepare and is really tasty. Pretty healthy too.

So even though my own mother would never have looked twice at this recipe from The Spruce Eats web site, I’m hoping you will give it a try. And who doesn’t need a healthy, delicious side dish recipe that everyone in the family will love. Just sayin’!

2¾ c. vegetable broth

½ c. wild rice

¾ c. brown rice

2 T. extra virgin olive oil

1 onion, diced

2 celery stalks, thinly sliced

8-10 mushrooms, halved and thinly sliced  

4 cloves garlic, finely minced

½ tsp. dried sage

½ tsp. dried marjoram

¼ tsp. kosher salt

freshly ground black pepper

2 T. chopped fresh parsley

1/3 c. slivered or sliced almonds

Bring the vegetable broth to a boil in a large covered saucepan and add the wild rice. Reduce heat and simmer for 15 to 20 minutes. Stir a couple of times while wild rice cooks. Add the brown rice. Bring back to a boil, reduce heat, cover and simmer for another 45 minutes or until the rice is tender. Again, give the rice a stir or two during the cooking process.

Meanwhile, in a large skillet, heat the olive oil. Add the onion and sauté until it is very soft and just starting to brown, about 20-25 minutes. Add the celery and mushrooms and cook until the mushrooms start to brown. Add the garlic, sage, marjoram, salt, and pepper. Cook for 1 minute. Remove from heat and set aside.

When the rice is done, add the onion mixture along with the fresh parsley and almonds; stir well to combine. Cook for another 1 to 2 minutes or until all of the ingredients are just heated through. Remove from heat and adjust seasoning.

Set aside for about 5 minutes. Fluff with a fork just before serving.

MEXICAN RICE PILAF

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I really hate it when I have to eat my words. (I enjoy eating almost everything else, but eating my own words causes me anxiety and hives.) But sometimes there is just nothing for it except to get it over with and start chewing. So – in full disclosure, in a previous post for Mexican rice, I stated that “with the exception of a particularly delicious paella I once enjoyed in Spain and a fine recipe I have for cabbage rolls, I don’t like rice and tomatoes cooked together”.

But when researching recipes for a recent Mexican food themed meal I found this recipe from Once Upon a Chef. And since I love and trust this site, I bit the bullet. I did make a couple very minor changes, but I don’t mess with the bones of a Jenn Segal recipe, because she is a remarkable chef. So I left in the tomato paste.

And of course, you know what I have to say next. The rice was wonderful, and one of the main reasons was because the (damn) tomato paste was one of the ingredients! Gurrr!

Now this is important so pay attention. Sometimes, actually quite often, I am wrong about food combinations. It’s all a matter of taste anyway. So as I have previously stated, any recipe for something like this rice dish, is simply a guide. If you wanted to add peas (as Jenn originally included), add peas. Or you like a more pronounced garlic influence, up the number of garlic cloves. Or you feel chopped celery would add a nice base flavor, chop away. Or if you are like me, and still on the fence about cilantro, decrease the amount in any given recipe and add a bit of fresh parsley. That’s the joy of cooking. You make it your own by simply being creative and adding your own special touch.

So make this wonderful rice. It turned out that one of the enchilada dishes I served was quite runny. So what my guests did was top their rice with the enchilada. It was great! So don’t hesitate to use this as a base for other Mexican dishes. Have fun in the kitchen. That’s what this is all about.

2 T. extra virgin olive oil

1 c. finely chopped yellow onion

1 jalapeño pepper, stemmed, seeded, and finely minced (or more or less to taste)

2 lg. cloves garlic, finely minced

1½ c. long grain white rice

2 T. tomato paste (preferably Italian tomato paste)

3 c. vegetable broth

1 tsp. kosher salt

freshly ground black pepper

½ tsp. chili powder

½ tsp. ground cumin

2 T. finely chopped cilantro

2 T. finely chopped parsley

4 tsp. fresh lime juice, or more to taste

Heat the olive oil in a large covered pot over medium-low heat. Add the onions and jalapeño and cook, stirring frequently, until onions are softened and translucent, about 5 minutes.

Add the garlic and rice; cook, stirring frequently, for about 3 minutes.

Add the tomato paste, broth, salt, pepper, chili powder, and cumin; turn up the heat and bring to a boil.

Reduce the heat to low, cover the pot, and simmer until all the liquid is absorbed, about 20 minutes. Stir periodically. When done, remove from heat.

Add the cilantro, parsley, and lime juice; fluff the rice with a fork to mix. Let the rice sit for a few moments for the flavors to meld. Taste and adjust seasoning, add additional lime juice if desired.

To make ahead, do not add the cilantro, parsley, and lime until you have re-heated the rice and just before you plan to serve. To reheat the rice, heat in a covered container in a 350 degree oven for 30-40 minutes, or until the rice is good and warm. Stir in the cilantro, parsley, and lime. Adjust seasoning. Serve immediately.

MEXICAN BLACK BEANS

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OK, so I recently told you that I was on yet another of my healthy kicks, so here goes a new recipe using dried beans. Now before you close down this post or jump out of your bedroom window, I want you to know that these are the best black beans I have ever tasted. And I have been on this strange planet for quite a number of decades now. And, I have made more recipes using dried beans than I can count. And I am good with numbers!

This recipe is straight out of the little recipe book that came with my Cosori Instant Pot/Pressure Cooker. (Thanks again Paula and Mark.)

I am truly not exaggerating when I say these beans could not be more delicious. Or nutritious! They are tender, savory, and juicy. (You need to serve them in a bowl.) But OMG (oh-my-goodness), they make for a very happy mouth. And if I’m not mistaken, my digestive track is probably giving me a “high-five” for providing it with the total and soluble fiber it so richly deserves. Not to mention the important micronutrients like potassium, magnesium, folate, iron, and zinc that come with the whole package.

So if you are trying to eat healthier and still enjoy food that tastes like it’s been prepared by a world class chef, give these beans a try. And if you can find a restaurant that serves beans that are this delicious, please let me know. If they can turn out beans like this, imagine what their chiles rellenos would taste like. The mind boggles at just the thought of a chiles rellenos that good.

Anyway, make some of these beans. And not just because they’re good for you. But out of the sheer pleasure of tasting something so delicious it will almost make you weep. Thank you Cosori for this wonderful recipe. And good health to you all.

2 c. dry black beans, rinsed 

1 onion, chopped 

4 garlic cloves, chopped 

1 T. chili powder 

1 tsp. paprika 

½ tsp. ground cumin 

2 tsp. kosher salt

freshly ground black pepper

2 tsp. extra virgin olive oil 

3½ c. water 

juice of 1 lime, or more to taste

Place the beans, onion, garlic, chili powder, paprika, cumin, salt, pepper, olive oil, and water in your Instant Pot pressure cooker.

Secure the lid, making sure the pressure release valve is in the locked position.

Select Beans/Chili then add additional time to read 45 minutes.

Press start.

Allow the cooker to naturally release for 15-20 minutes when done cooking. Add the lime juice and adjust seasoning.