ITALIAN PISTACHIO ORANGE POLENTA CAKE (GF) 

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“And now for something completely different.” And thank you again John Cleese for speaking this immortal line as the Announcer in the 1971 British sketch comedy film based on the television comedy series Monty Python’s Flying Circus. What a hoot!   

Anyway, my point is, this cake is different from any other cake I have ever built. And I have baked a great many cakes since I started baking at the ripe old age of 12. (That is, if you don’t count the mud pies, cakes, and cookies I assembled when I was 3.) (But that’s a story for another time!) So, you do the math! That’s a lot of years and a lot of cakes that have come out of my ovens.

So, what makes this cake so different? Well, just about everything! First and foremost, there is no gluten in this recipe. And no liquid like milk or buttermilk. And the recipe calls for olive oil. And uncooked polenta. You with me now? The recipe simply calls for many out-of-the-ordinary cake ingredients.

But what it does contain is a lot of tenderness and crunch at the same time. And a combination of flavors that are unique and delicious.  

I found this recipe on the mangiabedda.com site when I was looking for a new Italian dessert to serve at an upcoming JazzVox concert at our home. I used the polenta I had on hand that was probably grainier than fine cornmeal, but I loved the bit of crunch it provided. Next time I will make the cake with fine cornmeal just to change things up a bit. And yes, there will be a next time!

Mr. C. hosted a rehearsal at our home yesterday that began just when the cake was coming out of the oven. And of course, I had to offer the guys a piece of cake after their rehearsal ended. Both Mike and Brian asked for seconds. That pretty much says it all!

So, if you too are looking for a simple to prepare, gluten free dessert to make for family or friends, I suggest you make this pistachio cake. It truly is delicious. And refreshingly different.

Well, snow is predicted, and I could not be happier. I love snow. And even if I didn’t love snow, I have yet to learn how to make the weather conform to what I want. So, my only choice is to make the most out of whatever weather presents itself. If only I could feel as complacent about what is happening in our country as I do about the weather. Weather, I understand. What is happening in our country is beyond my comprehension. I never imagined the level of inhumanity that is currently on display.

All I can do is try to make the lives of the people around me as pleasant as possible.

Peace and love to all.  

4 extra large eggs, yolks and whites separated

1 c. + 2 T. granulated sugar, divided

⅔ c. extra virgin olive oil, plus more for greasing the pan

1 tsp. pure vanilla extract

1 lg. orange, zested (about 1½ tsp. lightly packed zest)

1½ c. finely ground raw unsalted pistachios (do not over grind), divided  

¾ c. uncooked fine cornmeal

1½ tsps. baking powder

¼ tsp. fine sea salt

2 T. freshly squeezed orange juice   

powdered sugar (for dusting the greased baking pan)

Prepare a 9-inch or equivalent sized baking pan by greasing it generously with olive oil. Lightly dust the bottom and sides of the pan with powdered sugar. Set aside.

In the bowl of your stand mixer, whip the egg whites to stiff peaks using the whisk attachment. Transfer the stiff egg whites to a small mixing bowl and place in your refrigerator.

Using the same bowl and the unwashed whisk attachment, whisk the egg yolks and 1 cup of granulated sugar together until pale and frothy. Stir in the olive oil, vanilla extract, and orange zest.

Combine 1¼ cups of ground pistachios, polenta, baking powder, and salt in a bowl. Add the dry ingredients to the wet ingredients in three additions. Stir together until just combined. (At this point the batter will be quite thick and stiff. That is exactly what you want.)  

Use a rubber spatula to fold in half the egg whites. Gently fold in the remaining egg whites until there are no traces of egg whites visible. Do not over stir! Pour the batter into the prepared pan. 

Bake in a pre-heated 350-degree oven for about 40 minutes or until the top is brown, the sides of the cake pull a bit away from the pan and the cake bounces back when you gently press it with your fingertip.

Remove from oven and place on a wire rack to cool for 15 minutes. Meanwhile, make the sugar and orange juice syrup.  

Place the juice in a small saucepan along with the remaining 2 tablespoons of granulated sugar. Bring the mixture to a boil, lower to a simmer and cook for 2-3 minutes until thick and syrupy.

Brush the surface of the cake with orange syrup. Sprinkle with the remaining quarter cup of chopped pistachios. Let cool completely before serving.

The cake can be stored in your fridge for up to 2 days. Bring it to room temperature before serving.  

EAST INDIAN SPICY ROASTED ZUCCHINI  

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OK, here I go again with another quick and easy veggie side dish.

First of all, if you are new to this site, you need to know that I love veggies. Not all veggies. But most of them. However, if you put a fried parsnip, mashed rutabaga, or turnip gratin in front of me, even if the gratin is smothered in a beautiful Gruyère sauce, there would be no way on God’s green earth I would partake. Sorry, but the truth must be told! And I believe it all goes back to my childhood.

I grew up on a 2½ acre plot of land in Kenmore, Washington. There were two houses on this site. My family (2 parents, 1 exceptional girl, and 2 rather dull boys) lived in the larger farmhouse. My maternal grandparents lived in a small house on the same property. And while my dad worked at Boeing and my mom as a secretary at various local schools, my grandfather raised chickens for the eggs he sold to a local feed and seed store. My grandmother grew veggies in a huge garden, every kind of berry imaginable, and tended to all of our fruit trees. Then she preserved every veggie, fruit, or berry that could be contained in a glass jar. Grandma also made all our bread. She also fed and raised a cow or two periodically for milk, for home churned butter, and then to provide us with various cuts of meat that we stored in an individual freezer locker in a big building in Lake City. This was just how it was for many families during the 40’s before home freezers or even refrigerators were common.

Heck, those were the days when an ice man delivered ice for the ice box that lived in our screened in back porch! (And you thought I was a spring chicken. Hardly! I even remember the Watkins man that appeared every so often to peddle a variety of household products, including liniment (a muscle pain relief product), which was the original product of the J.R. Watkins company, along with other items like spices, extracts, cleaning supplies, and personal care products. All sold door-to-door through direct sales.) 

But what I remember most were my loving parents and my grandparents. All 4, devoted Christians that were way ahead of their time. Never a harsh word. Never a condemnation about race, creed, or skin color. Just good people.

Both my grandparents and parents were products of the depression era. So, bottom line, nothing went to waste. And in those days, whatever grew quickly and well in grandma’s garden was served often. And included in this trio of veggies cooked to death and presented often were parsnips, rutabagas, and turnips. And I hated them with all the passion any child would exhibit when forced to eat something as loathsome as a root vegetable. (Except potatoes, of course. They were always welcome!)  

Now to my credit, these three root veggies are the only ones I still do not tolerate. All the rest I consider mana from God. But back to the reason for this post.

One of my favorite veggies (actually a fruit) is the humble zucchini. And last night when I planned to serve shrimp curry for dinner, I decided some kind of East Indian spicy roasted zucchini would make a great side dish. So, I went online and found this recipe on the cookwithmanali.com site. And it was the perfect accompaniment. Not too spicy. Just spicy enough to provide a new and interesting way to flavor roast zucchini.

So, if you also love a bit of spice on your food, I recommend this recipe.

Well, that’s it for today. Snow is predicted and frankly, I could care less. I love snow.

So, regardless of whether or not you love snow, I suspect you have no more control over the weather than I do. So, don’t fight it. Go outside. Make a snowman. Make soup. Make homemade bread. Bake cookies. Make it fun for your whole family.

And on that happy, possibly snow-filled, enforced time at home with ecstatic children and pets who refuse to go outside and freeze their lower reaches, I wish you and yours, as always, peace and love from our home to yours.   

2 garlic cloves, finely minced

½ tsp. fine sea salt

freshly ground black pepper

¼ tsp. ground cumin

¼ tsp. ground coriander

¼ tsp. smoked paprika

pinch cayenne pepper

2 tsp. extra virgin olive oil

2 med. zucchini, sliced into ⅓-inch rounds

Panko breadcrumbs

Line a baking pan with parchment paper.

Stir the garlic, salt, black pepper, ground cumin, ground coriander, smoked paprika, cayenne pepper, and olive oil together in a mixing bowl.

Add the sliced zucchini and toss together till combined.

Dip both sides lightly in Panko.

Place on the prepared baking sheet in a single layer. Roast in a pre-heated 425-degree oven for 23-25 minutes or until tender and the Panko is crisp.

Serve hot out of the oven.

FRUITY SPICED HOT TEA MIX

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OK, you all, just because Christmas 2024 is in our rear-view mirror doesn’t mean Old Man Winter isn’t up to his usual shenanigans. For the last few days, it has been just beautiful here on the western side of the Cascade Mountains. Cold, but clear skies and amazing vistas. But if the weather service is to be believed, we are in for a bit of snow this weekend. And for us, with our steep driveway, it means either risking life and limbs attempting to leave home, or staying home by our fake but warming fireplace, reading books until our eyes start to cross, while sipping a little something warm to cheer us up.

And even though most of you were not even a gleam in your father’s eyes in the years following World War II, and therefore not old enough to remember “Russian Tea”, it was very popular. The basic formula for instant hot black tea with citrus flavorings became a showcase for the convenience foods of the Space Age: Tang, powdered lemonade, and instant tea. 

So, for whatever reason, I decided to find a recipe and make some to gift unsuspecting friends as part of their Christmas package. And of course, saving some of the mix for us to enjoy also. Well, I don’t like hot tea. Never have. But this mixture of tea, citrus flavoring, and warm spices I love. A cup of this just plain warms the cockles of my heart. It simply makes me happy and filled with contentment.

Of course I can’t drink this lovely concoction every day. And neither should you. Too much sugar, caffeine, and unpronounceable ingredients. But as a treat while you watch snowflakes accumulate and inhibit your ability to leave the confines of your home, it can make a homestay acceptable. And what more could you ask of a non-alcoholic beverage?

So, if you want to try a retro hot drink, give this recipe a try. And while you’re at it, have a cookie too. Between all that sugar, you will probably get everything on your to-do list done, and in record time!

Peace and love to all.         

1 container Tang (26.2 oz.)

1 c. unsweetened instant tea  

1¾ c. instant lemonade (such as Country Time)

2 tsp. ground cinnamon

2 tsp. ground clove

Mix all the ingredients in an airtight container.

To make the hot tea, fill a mug with hot water (about 195-degrees) and stir in 2-3 teaspoons of the tea mix. Sip carefully. It’s a hot liquid after all.  

SIMPLE OVEN ROASTED EGGPLANT CHUNKS  

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OK, I am obviously on a “simple to prepare, make it easy on myself, use up what I have on hand, and try to make it healthy” vegetable side dish kick! And boy oh boy do I have a treat for you! And we all have Nagi of recipetineats.com fame to thank. Of course, I did make a small adjustment to Nagi’s recipe by adding a bit of seasoned salt to the mix. But I add seasoned salt to all kinds of savory dishes because, well, it’s seasoned salt! Anyway, I made this dish last evening because I had one lone eggplant in my refrigerator veggie drawer that really needed to be used. And frankly, I didn’t want to spend any time at all on this portion of the meal. I wanted quick and easy to the max!

When I first looked at this recipe, I thought it couldn’t possibly work. Not enough flavor additives. But I have learned to trust Nagi’s recipes. So, with the addition of just a quarter teaspoon of seasoned salt, I have now found the perfect way to eat this delectable fruit. And yes, eggplant is a fruit. Although eggplants, like tomatoes, are often referred to as vegetables, they are both technically fruit, as they grow from a flowering plant and contain seeds. Cucumbers, avocados, zucchini, pumpkins, pea pods, bell peppers, and squash are also technically fruit.  

And just so you know, eggplant is considered good for us, as it is a low-calorie, high-fiber fruit packed with nutrients like vitamins C and K, potassium, and antioxidants, which are known to reduce the risk of heart disease and help with blood sugar control and weight loss.

Of course, roasting the eggplant in extra virgin olive oil doesn’t hurt the overall appeal. I mean really, who do you know that can resist any veggie (or fruit) roasted in olive oil?  

So, next time you want a simple to prepare and reasonably healthy side dish, please consider this recipe. But be warned. I ate all but about 6 chunks of the entire eggplant because I just couldn’t stop putting chunk after chunk in my mouth. In fact, Mr. C. was lucky to get the small amount that he did! Granted, I love eggplant, but a whole eggplant in one sitting? Inconceivable!

Well, that’s it for today. The sun is shining, the sky is cloudless, and the mountains are showing off their beautiful winter mantles of snow. But snow is predicted for this Sunday. And of course, the only reason snow is likely, is because we have tickets to a ballet performance at Seattle Center that day. So, Seattle and environs residents, we apologize in advance for any inconvenience a snowstorm on Sunday causes you from our thoughtless ticket purchase.

And as always from our currently snow free home to yours, peace and love to all.        

1 med. eggplant

2 T. extra virgin olive oil, plus more as needed

¼ tsp. seasoned salt (see my favorite recipe below)

¼ tsp. kosher salt

freshly ground black pepper

Line a small baking pan with parchment paper.

Do not peel the eggplant. Cut it into 1½-inch thick slices, then into 1½-inch chunks.

Stir the olive oil, seasoned salt, kosher salt, and pepper together in a mixing bowl. Add the eggplant and stir until all the chunks are covered with oil. (If you need a bit more olive oil, go for it. But don’t overdo it. You want the chunks to be coated but not smothered.)

Bake in a pre-heated 450-degree oven for 20 minutes. Then turn and roast for another 5 minutes or until the edges are caramelized and the flesh is soft but not shriveled.

Serve hot out of the oven.

SEASONED SEA SALT (my favorite)

1 c. fine sea salt

3 T. finely ground black pepper (I cheat and use canned black pepper)

3 T. paprika

3 T. granulated garlic

3 T. granulated onion

2 tsp. celery salt

1 tsp. chili powder

pinch cayenne

Whisk or shake altogether and store in an airtight container.  

DRY BRINED SPATCHCOCKED CORNISH GAME HENS

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OK, I know, I know! I already have spatchcocked game hen recipes on this site. But I just can’t stop myself from trying new recipes with which to thrill and delight all my wonderful readers (if they turn out that is), while coincidently keeping myself reasonably sane. Because really, how much fun is it to fix the same darn dishes over and over again? Especially for someone like me, who unfortunately possesses the attention span of a gnat! I’d simply have gone crazy if I had chosen to become a line cook. I probably would have wound up in jail for locking the chef in the restaurant’s walk-in freezer while I put my own spin on his or her signature sauce. It simply would not have worked out for me! (Not too well for the chef either!)

Anyway, I’m not in jail, I haven’t permanently traumatized an unsuspecting chef somewhere in the greater Seattle area, and you and I both have a new recipe for game hens. All’s well, that ends well. But on to why I posted this recipe.

First of all, I am a fan of brines, herb salts, and rubs. Be it a dry rub like I use on Smoked Dry-Rubbed Ribs, a wet brine and dry rub used on my recipe Brined, Rubbed, and Grilled Boneless Pork Chops, or an herb salt used on my recipe for Herb Salted Turkey with Cognac Gravy. There is just something magical about what a little brining or dry rub can add to the enjoyment of meat. And Billy Parisi’s Chicken Seasoning (recipe below) is the best seasoning for poultry I have ever tasted. I plan to use it on all kinds of chicken preparations. It is just that delicious! Plus, this is Mr. Parisi’s recipe for game hens too.

And although I over-roasted the two game hens I prepared last evening, they still tasted marvelous. We enjoyed one last night with rice pilaf and half an artichoke each. Tonight, I’m serving the second hen with pasta, liberally smothered in a new gorgonzola sauce recipe I’m attempting, and oven roasted eggplant chunks. Also a new recipe.    

And speaking of ending well, I finished yet another Carl Hiassen book (Sick Puppy). Such a fun way to learn about the great state of Florida.

But, as the old saying goes – and now for something completely different – I just started The Covenant of Water, a novel by Abraham Verghese. I’ve only read the first 4 pages, but I’m already hooked. I’ll keep you posted.

And on that happy “new book” high, I wish peace and love to all.

2 Cornish game hens, spatchcocked (see how below)

3 T. Chicken Seasoning (see recipe below)  

Wash and pat the hens down with paper towels on both sides.

Transfer them to a rack over a sheet tray and generously season them on all sides with the Chicken Seasoning.

Place the hens in the fridge uncovered for 12 to 48 hours. (This is the dry-brining part.) (My hens were in the fridge for 24 hours. Perfect!)

When you’re ready to bake them, preheat the oven to 425-degrees.   

Bake the game hens on the middle rack for 40-50 minutes or until the deepest part of the breast reaches 165-degrees internally. (Check after 40 minutes.)

Remove them from the oven and rest them at room temperature for 5 to 10 minutes before serving.

To spatchcock a game hen: (or a chicken or turkey for that matter)

Wash and dry the critter and place on a cutting board, breast side down. Using sharp kitchen shears, cut down each side of the backbone, starting from the neck end down to the tail. Remove the backbone, pull open the game hen, chicken, or turkey and flip it over, then press down on the breast to open it out flat.

CHICKEN SEASONING

3 T. coarse sea salt

1½ tsp. freshly ground black pepper

5 tsp. granulated garlic

5 tsp. granulated onion  

1 tsp. dry mustard

1 tsp. ground cumin

1 tsp. paprika

2 T. dried parsley

2 tsp. dry rosemary (I broke my dried rosemary leaves down a bit for this mixture using my small mortar and pestle)   

2 tsp. dry thyme

Using a fork, spoon, or whisk, mix all the seasoning ingredients together until combined. Store in an airtight container.

LEFTOVER ROAST BEEF BURRITOS

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And no, I will never be able to wrap a burrito correctly. And yes, I have tried. It would take greater skill than I happen to possess!

So, after eating pot roast fresh from the oven the first night, and the second night eating leftover pot roast and assorted veggies and still having quite a bit of meat left, I knew we needed a change. But what to do with cooked lean meat that was rather dry at this point. Well, why not turn it into some kind of Mexican dish? Great! Why not indeed?

The first thing I thought of was tacos. Add some taco seasoning and Bob’s your uncle. But I like my tacos in crispy corn shells. And I have yet to figure out how to make crispy corn tortillas. But I do know how to make flour tortillas. There you go. So, then the next decision. Enchiladas or burritos. After researching the difference between an enchilada and a burrito, I learned that an enchilada is typically made with a small corn tortilla and is covered in a sauce. While a burrito is made with a larger flour tortilla and is usually wrapped without a heavy sauce covering. So, both tacos and enchiladas were out. That left burritos. OK by me, I love burritos. But now, how to make a burrito filling?

So, I went online to find the perfect recipe. And luckily, I found this recipe on the allrecipes.com site. However, I did make a few minor changes. But not enough to make a never mind. (I love that expression.) Anyway, the burritos turned out great. And they were fast and easy to make. (Well, they were fast and easy to put together after I made the flour tortillas and guacamole. Which as you might suspect, making homemade tortillas takes a fair amount of time. Guacamole, not so much. But it all adds up.)

And yes, I do realize, not everyone is as crazy as I am about making their own bread products. But I will always remind you that homemade bread and in this case, tortillas are tastier, cheaper, and contain only unbleached all-purpose flour, salt, baking powder, veggie oil, and water. Whereas, for example, Mission Large Flour Burrito Tortillas – 16 count ($6.99 at Fred Meyer) are made from Enriched Bleached Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine, Mononitrate, Riboflavin, Folic Acid), Water, Vegetable Shortening (Interesterified Soybean Oil, Hydrogenated Soybean Oil and/or Palm Oil), Contains 2% or Less of: Salt, Sugar, Baking Soda, Sodium Acid Pyrophosphate, Distilled Monoglycerides, Fumaric Acid, and Calcium Propionate and Sorbic Acid (To Maintain Freshness).

OK, I’ve climbed down off my soapbox. So, back to this recipe.

If you ever find yourself with leftover cooked meat (beef, pork, chicken, ostrich, etc.), consider disguising it in the form of a filling for burritos. Not only will your family heave a sigh of relief for not having to eat the same meal yet another time, but you can also take pride in serving a relatively healthy lean meat reinvention.

Well, that’s it for today. The sun is shining and Mt. Baker, in all its gender-neutral glory, is gracing my view as I type up this post. (See photo below.)

But before I leave you in peace, I must mention the name of the last book I finished. Stormy Weather by Carl Hiaasen. And I must say, if you have not read any books by Carl Hiaasen, then you are missing out.

Carl Hiaasen does not write conventional mysteries. His characters run from bat —- crazy (but lovable) to the most corrupt politicians and bureaucrats imaginable. And in many of his books, people who don’t respect nature or are only interested in obtaining more wealth or power get theirs in an unconventional way. And since I can’t find any mention of the good guys winning in real life, I find reading about outlandish ways to punish those for whom I wouldn’t offer a glass of water if they were dying of thirst, these works of fiction make me laugh. And to tell you the truth, I need to laugh. It’s a crazy world right now. And given a choice, I would rather laugh than cry.

And as always, peace and love to all.     

1 T. vegetable oil

½ onion, chopped

1 clove garlic, minced

½ c. diced tomato

2 c. chopped cooked roast beef

1 (8 oz.) can or jar Mexican salsa (mild to hot) (your choice)

1 (4 oz.) can diced green chiles

1 tsp. toco seasoning 

tiny pinch crushed red pepper flakes, opt.

5-6 flour tortillas (see recipe for homemade flour tortillas below)

2 c. grated sharp cheddar cheese, divided

shredded lettuce, opt.

sour cream, opt.

guacamole, opt.

Heat the oil in a skillet over medium-high heat. Stir in the onion and cook until tender and transparent, about 5 minutes. Add the garlic and cook for 1 minute. Mix in the diced tomato, roast beef, Mexican salsa, chiles, taco seasoning, and crushed red pepper flakes.

Bring the mixture to a boil. Reduce heat to low, and simmer, uncovered, for 25 minutes, or until thickened.

Arrange tortillas on a clean, flat work surface. Spread an equal amount of the beef mixture in the center of each tortilla. Sprinkle evenly with half of the cheese. Fold over ends and sides to make a package.

Place the burritos in a lightly greased 9×13-inch pan. Sprinkle the burritos with the remaining cheese and bake in a pre-heated 400-degree oven for about 15 minutes, or until the cheese melts. Serve with lettuce, sour cream, and guacamole. Or any other condiment that takes your fancy!

FLOUR TORTILLAS

3 c. unbleached all-purpose flour, fluffed

1 tsp. kosher salt

1 tsp. baking powder

⅓ c. vegetable oil  

1 c. warm water

Combine flour, salt, and baking powder in the bowl of your stand mixer. Using the dough hook, mix dry ingredients until well combined.

Add oil and water with mixer running at a low speed. After about 1 minute, or when mixture comes together and begins to form a ball, continue to mix for 1 minute more or until the dough is smooth.

Transfer dough to a lightly floured work surface. Divide into 8 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow them to rest for at least 30 minutes (or as much as 2 hours) before proceeding.

After the rest period, heat a large non-stick pan or griddle over medium heat. Roll a dough piece into a very thin, rough circle, about 7-8 inches in diameter, while keeping the work surface and rolling pin lightly floured.

When the pan is hot, place the dough circle into or onto the pan and allow it to cook about a minute or until the bottom surface has a few light brown spots and the uncooked surface is bubbly. If it is browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few golden-brown spots on the underside of tortillas, increase the heat a bit.

Using a spatula, flip to the other side and cook for 15-20 seconds.

The tortillas should be nice and soft but have a few small brown spots on the surface. While the first tortilla is baked, roll out the second so it is ready to bake when the first one is off the griddle. Then proceed the same way until all the tortillas are baked.

Note: Don’t be tempted to roll out all the tortillas before starting to bake them. Or if you do, stack the uncooked tortillas separated by parchment paper or you will never get them apart. 

Remove the baked tortilla from pan and stack to help keep the tortillas soft. 

Serve the tortillas warm or allow them to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15-30 seconds (start with 15) or until warm, then keep covered to hold heat while serving.

Or, for this recipe, fill the tortilla as instructed above.

Store extra tortillas in an airtight container or Ziplock bag at room temperature for 24 hours or refrigerate for up to 1 week.

To freeze, separate tortillas with waxed paper and place them in a Ziplock bag before placing them in your freezer.

Mt. Baker with Camano Island’s very own Barnum Point in the foreground. The water is Port Susan Bay.

TWO QUICK AND EASY VEGGIE DISHES

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Well, apparently, I thought these two simple veggie dishes were “too insignificant” to even bother to take a photo.  “Too Insignificant” meaning something so unimportant or small that it was not worth considering or paying attention to; essentially completely negligible or irrelevant. Well, that may have been the case when I prepared both of these recipes as almost an afterthought to accompany the more exciting and note-worthy entrée. That is until I sat down to dinner and thoroughly enjoyed the first bite and every bite thereafter of these simply prepared veggies. So, I thought you might profit from my disdain. And believe me, I’ll try hard not to let this happen again. Starting today, I plan to take a picture of every item I bake, boil, steam, fry, etc. etc.

So, if you too like simple recipes that are quick and easy to fix, these recipes definitely fit the bill. And no, they aren’t fancy. But they are doable even if you are a harried working mom or dad that just got home from work and instead of being greeted with “welcome home” or “how was your day”, you are greeted with “I’m hungry”, “what’s for dinner”, or my personal favorites – “I need 2 pieces of poster board and some colored pens for class tomorrow” and “I need a white shirt for the band concert tomorrow night”. Yes, ladies and gentlemen, I have been there too!

So, if these two recipes help you get dinner on the table, my work here is done!

And for you parents who wonder “will this ever end”, believe me when I say – yes it will. And one day when you are older, you will realize that you would give almost anything for 1 more day of your kids asking you “what’s for dinner”?

Peace and love to all.   

OVEN ROASTED SWEET POTATO CHUNKS

2 T. extra virgin olive oil, plus more to coat the baking dish or pan

2 lg. sweet potatoes, peeled and cut into ¾-inch chunks

¼ tsp. dried oregano

¼ tsp. kosher salt

freshly ground black pepper

Coat the bottom of a baking pan or dish with just a thin coating of olive oil.

Place the cut sweet potatoes in the baking dish, along with the oregano, salt, and pepper. Stir to combine.

Bake in a pre-heated 350-degree oven until the sweet potato chunks are soft and fork-tender, for about 45 minutes to 1 hour, turning them halfway through the baking process.

Remove from the oven and serve immediately.   

BUTTER LEMON BROCCOLI

1 head broccoli, cut into florets and peeled stems 

2 T. unsalted butter

1 T. fresh lemon juice

1 tsp. lemon zest 

½ tsp. kosher salt

freshly ground black pepper

Steam* the broccoli until crisp tender; remove from pan.

Melt the butter in a non-stick fry pan over medium heat. When the butter melts and starts to foam, add the lemon juice and cook for 30 seconds.

Add the steamed broccoli, lemon zest, salt, and pepper. Toss until the broccoli is well-coated.

Serve immediately.

*Because I have an inquiring mind, I decided to research whether it is nutritionally wiser to steam broccoli (and other veggies) or to cook them in a microwave. And from everything I have read, the best way to retain vitamins and nutrients while they are being cooked is to use short cooking times that limit the exposure to heat and a cooking method that uses as little liquid as possible. This can be achieved with a microwave, although most studies show that the very best way to retain nutrients in vegetables is to steam them.

And even more interesting and enlightening – if your primary goal is to preserve the most nutrients in your vegetables, then steaming is generally considered better than roasting, as steaming retains more vitamins and minerals, especially water-soluble vitamins like vitamin C.

And finally, boiling vegetables is generally considered the least healthy way to cook vegetables because it causes the greatest loss of nutrients.

Now, to be honest, steaming does not retain the color of veggies the way nuking them does. And the fantastic flavor of veggies that have been roasted is incomparable. But for pure nutritional value, steaming is the recommended method.    

SAVORY CREAM CHEESE SPREAD WITH BLACK OLIVES AND PIMENTO STUFFED GREEN OLIVES

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OK, I made this spread as a quick and easy appetizer during the holidays. And because I was super busy, I forgot to take a picture. But I found a picture of my Neufchâtel Cheese and Olive Spread which is just one of the recipes you will find on my post entitled Neufchâtel – Spread the Word! So, I cheated and used the picture from that post on this post because the two spreads really do look alike. And yes, the two recipes are very similar, but just enough different to give you a choice. (And aren’t choices always welcome!) Anyway, if you want a fast and easy spread that will be a wonderful addition to any appetizer spread, this is the recipe for you. It’s creamy, full of olive flavor, and just amazingly yummy.

Well, I’m going to keep this post as short and savory as I can today. But before I leave you to your own devices, let me tell you about the latest book I just finished. First of all, it was a very well-written book, and I advise you to read it. But be warned, it’s a hard read. At least it was for me, because I was a young woman during the Vietnam War years. Men, or should I say boys, I knew were killed in that war. No women that I knew of, but several brothers of my friends lost their lives. And men I have known later in my life who to all appearances lived a good life after they returned from service, still prematurely lost their lives because of the horrific and devastating effects of Agent Orange. Agent Orange was a chemical herbicide and defoliant used by the U.S. military during the Vietnam War. It was part of the military’s herbicidal warfare program. The U.S. military used Agent Orange from 1961 to 1971. Agent Orange can be directly linked to at least 14 different diseases that greatly affected the lives of the men and women who were in the service during those years and therefore exposed to this toxic chemical compound.  

The Women, the title of this amazing book written by Kristin Hannah, mainly tells the story of one of three nurses who decided after nursing school that she wanted to serve the war effort in Vietnam. And as I was reading and learning about the naivety of this main character, I saw myself clearly at that age. Most of us were just so innocent and naive. But I think we were all, both male and female, blessedly naive in a very good way. Compared to what young men and women face today, I wouldn’t trade places for the world.

So, please continue to be kind to the younger generation. It is simply a different world from what many of us were lucky enough to experience. And it’s not going to get any better until we all make an effort to make life better for everyone. No matter what color or flavor they come in!  

Peace and love to all.

1 pkg. (8 oz.) cream cheese, room temp. (You can use Neufchâtel cream cheese if you prefer a lighter and easier to spread spread)

½ c. very finely chopped pitted black olives

½ c. very finely chopped pimento-stuffed Spanish olives

1 T. extra virgin olive oil

¼ tsp. granulated garlic

pinch seasoned salt

Mix all the ingredients together and chill for a minimum of 2 hours (overnight is best).

Serve at room temperature with crackers and/or crudité.

EASY BACON, GRUYÈRE CHEESE, AND GREEN ONION QUICHE IN A PAT-A-PAN CRUST

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OK, this post is basically about a French tart by the name of Lorraine. Well, not quite. But it is a recipe for a savory tart from the Lorraine region of France. And yes, I already have several quiche recipes on this site. But each is just a little bit different. And because this is the easiest quiche (savory tart) I have ever made, I decided you might like this recipe too.

Now, the picture you see above is what I made. But after tasting the quiche, I decided next time I would not include the spinach which is the green leafy stuff you see in the picture. As it turned out, the spinach overwhelmed the other flavors. And even though I love spinach and use in some of my other quiche recipes, it didn’t work for me this time. And I feel it wouldn’t work for you either.

But if you feel like adding it, be my guest. I feel like all my recipes that don’t include a precise balance of ingredients, particularly leavening agents like baking powder or yeast to achieve the desired rise and texture in baked goods, are fair game. Make them your own. Use ingredients you and your family like. Be creative!

Speaking of new and creative ways to make crust, you just must try this pat-a-pan crust. I wouldn’t advise you to use this recipe for an apple pie, for example. Not enough structure. But for a quiche it is perfect. And crazy easy to make.    

Well, that’s it for today. Mr. C. has an early rehearsal tonight so dinner must be on the table at 5:00 pm. So, I better get going. Because today’s adventure in the kitchen will find me experimenting with ingredients to turn leftover pot roast into a glorious filling for burritos. And since burritos are usually made with flour tortillas, I must make the tortillas too. (They are just so much better than the ones you get in a grocery store.) And then, there’s the guacamole, which unfortunately isn’t going to make itself! So, as you see, I have my work cut out for me.

So, until I return with yet another fun recipe for you, peace and love to all.

PAT-A-PAN CRUST

1½ c. unbleached all-purpose flour, fluffed

3 T. whole-wheat flour

½ tsp. fine sea salt

½ c. vegetable oil

3 T. whole milk

Place the all-purpose flour, whole wheat flour, and salt in the pie pan and mix with a table fork until blended.

Combine the veggie oil and milk with the same fork until creamy.

Pour over the flour mixture.

Mix with that same fork until the flour mixture is completely moistened.

Pat the dough with your fingers, first up the sides of the plate, then across the bottom. Flute the edges. Set aside.

QUICHE FILLING

8-inch pie crust, unbaked and set in pie plate (see my recipe above or use your favorite bottom crust only recipe)

8 slices thick, meaty bacon, chopped and cooked until crisp

2 c. grated Gruyère cheese

¼ c. finely chopped green onion or 1 large shallot, finely minced

¾ tsp. dry mustard

1⅓ c. milk (whole milk is best)

4 eggs

ground nutmeg

Scatter cooked bacon over pie crust. Layer cheese on top of bacon. Add chopped green onions or shallot.

Whisk the dry mustard, milk, and eggs together. Hint: Place dry mustard in bowl and add just a tiny splash of the milk. Whisk until there are no mustard powder lumps. Then add the remaining milk and eggs and whisk all together. (If you add all the ingredients together at once, you often end up with mustard lumps that, trust me, are very hard to incorporate with the other ingredients.)

Pour liquid mixture into the pie pan. Sprinkle lightly with ground nutmeg.

Bake in a pre-heated 400-degree oven until set, about 45 minutes. Remove from oven and let rest for about 5 minutes before serving

Hint: to keep your pie crust edge from getting too brown, cover with aluminum foil.  

EASY PIZZA CRUST DOUGH

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Last Sunday morning I decided I wanted to go out for dinner. But then, for whatever reason, I changed my mind and decided instead that I just wanted to stay home and have homemade pizza. Mr. C. immediately agreed with my idea and offered to go to the store for any ingredients I needed. (We both love homemade pizza.)

So, off he went to procure pepperoni, bulk sausage, mushrooms, and mozzarella cheese.

And since I was desirous of keeping life as simple as possible for myself, I decided to wing it and try making a pizza crust that took little effort. And the recipe you find below is what I came up with.

Now one of the problems I have always had with making homemade pizza is that the crust never seems to get done before the toppings are hot and the cheese is melted and nicely browned. That’s because I am never skimpy with the amount of topping I use. In fact, I usually add way more than is necessary. So, I decided this time to pre-bake the crust for a few minutes before adding all the yummy toppings. And it worked.

So, if you too love homemade pizza, I think you should consider making this crust.

And since I’m sure you wondered what I put on this crust, find my recipe for Easy Pizza Sauce below along with the toppings I chose to use on this pizza.  

1 c. warm water 

1 tsp. granulated sugar

1 T. instant or active dry yeast

1 tsp. fine sea salt

1 T. extra virgin olive oil

2 c. unbleached all-purpose flour, or more as needed

Combine warm water, sugar, and yeast in the bowl of your stand mixer and stir to combine. Let mixture sit for 5 minutes, or until it becomes bubbly. Add salt, olive oil, and 2 cups of flour.

Using your dough hook, kneed until a ball begins to form (dough will be very sticky). Add more flour as needed to create a soft dough. (Part of the dough will cling to the bottom of the bowl, but that’s exactly what you want.)

Cover the bowl with plastic wrap and let it rise for a few minutes or up to an hour. Then plop the dough out of the mixing bowl and spread it onto a lightly greased baking pan in whatever shape or thickness your heart desires. (I use a half-sheet pan 17.9″L x 12.9″W x 1″H.) I just use my fingers to force the dough into the whole pan with the edges thicker than the main part of the crust.

Bake unadorned in a pre-heated 475-degree oven for 7-8 minutes. (This allows the crust to be done at the same time as the toppings are hot and the cheese is melted.)

Remove from the oven and add sauce and any toppings you desire.

Place back in the oven until the crust is golden brown (14-15 minutes) and the cheese has melted and a nice golden brown.

Remove from oven and let sit for 5-7 minutes before serving.

EASY PIZZA SAUCE

2 T. tomato paste

3 T. extra virgin olive oil

2 tsp. chopped dehydrated onion

1 tsp. Italian Seasoning

¼ tsp. granulated garlic

freshly ground black pepper

pinch fine sea salt

tiny pinch crushed red pepper flakes, opt.

⅓ c. finely diced fresh tomatoes, opt.

Stir altogether. Spread on pizza dough after the first baking.

My Favorite Toppings (as pictured above) (and in that order)

pepperoni

fried breakfast or Italian sausage

chopped onion

sliced button mushrooms

sliced black olives

grated mozzarella cheese