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

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

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

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

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

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

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

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

May you too live a full and rich life.

And as always, peace and love to all.

Pot Pie Crust

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

1 tsp. fine sea salt  

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

up to ½ cup ice cold water

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

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

For individual pot pies:

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

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

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

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

For 1 (9-inch) deep dish pot pie:  

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

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

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

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

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

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

Chicken Filling  

¼ c. (½ stick) unsalted butter

½ lg. onion, diced

1 med. carrot, diced

1½ c. diced button mushrooms

1 lg. celery stalk, diced

2 lg. garlic cloves, minced

⅓ c. dry white wine 

2 c. water, divided

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

½ c. whole milk  

1 tsp. dried thyme

½ tsp. seasoned salt

freshly ground black pepper

¼ c. arrowroot starch*

1 c. uncooked frozen petite peas 

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

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

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

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

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

*Arrowroot starch

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

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

DILLY BUTTERMILK DRESSING OR DIP  

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I always make my own salad dressings and dips. Even when we are in our trailer. I used to buy dressing for our trailer trips, but they just weren’t as good as homemade, plus they contained all kinds of weird ingredients. And yes, OK, bottled dressings do last for months when refrigerated, and it is easier just to grab a bottle out of the fridge than to juice a lemon or mince a clove of garlic. But considering that you can build a dressing to go specifically with whatever salad you feel like serving and save money at the same time, I feel no consideration should be given at all to which way you should proceed. Homemade dressings taste better, are cheaper, contain less chemicals, and can be built to order. Enough said!

So, the other evening when I planned to serve us a big old chef salad for dinner, I decided to try this dressing recipe from the onceuponachef.com site. I love this site BTW because I think that Jenn is a wonderful cook, and I know I can count on her recipes to be fabulous. I often make a change or two here and there, but then, that’s just what I do. (I simply can’t help myself!)

Anyway, this dressing turned out to be perfect on the chef salad. And I loved the dill. At first, I was a bit hesitant to use as much dried dill weed as directed. But it was the perfect amount. I did use only 1 garlic clove instead of 2, but that’s just because I prefer a subtle garlic flavor. Which brings me to a point of interest when it comes to fresh garlic.

Garlic is a potent ingredient. So, a little bit goes a long way. Garlic cloves are made up of small cells, each of which is filled with a pungent, sulfur-based liquid. The finer you chop a garlic clove, the greater amount of juice you release. And the more juice, the hotter the flavor. So, roughly chopping a garlic clove produces a much milder garlic flavor than grating the same size garlic clove with a microplane. I do both. For most recipes I mince garlic. If I am in a hurry or want a stronger garlic presence, I use my microplane. But in any case, I do not use that stuff that comes in a jar. (For more information on garlic than you ever wanted to know, go to my recipe for Tahini Lemon Salad Dressing.)

Well, there’s not much more to say about this dressing except that it is very easy to prepare and can also be used as a wonderful dip for crudité (pieces of raw vegetables such as celery or carrot sticks served as an hors d’oeuvre). (Don’t you just love cultured words such as crudité and hors d’oeuvre for something as unsophisticated as cut up celery and carrots before dinner?)

So, if you will please excuse this bibliophile, I am off to peruse the latest tome by Barack Obama.

Peace and love to all.   

Oh, I almost forgot to tell you about my latest “ah ha” moment when it comes to green salads. We love romaine and other lettuce greens, but they don’t have as much crunch as we would like. So, just a couple slices of green or red cabbage cut into very thin strips does the trick. And for my husband, the none-lover of cruciferous vegetables, he doesn’t even notice the cabbage. Yea me!

½ c. sour cream

½ c. buttermilk

¼ c. mayonnaise

2 tsp. fresh lemon juice

1 garlic clove, finely minced

1 tsp. kosher salt

freshly ground black pepper

1½ tsp. dried dill weed

¼ c. finely chopped fresh chives

couple dashes hot sauce, optional (I use Frank’s RedHot)

Whisk all together and store in a covered container in your fridge.

   

GRANOLA WITH ALMONDS, COCONUT, DRIED CHERRIES AND BLUEBERRIES

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OK, yet another granola recipe that worked. I say “that worked” because sometimes my granola experiments are less than delicious. Way less than delicious. Take my last one before this one for example.

It included so many healthy ingredients that it tasted like sawdust with a few nuts thrown in for encouragement. Needless to say, that recipe did not make it on this site. One of my never to be repeated, drop it off the face of the earth, do not make this again, what were you thinking kind of recipe that you will never know about. Unless of course I feel compelled to relate another failure I experienced in my kitchen. And yes, I do have monumental debacles every so often. But those washouts often lead to a learning experience. And I did learn one valuable lesson. There is a huge difference between pepitas and dried pumpkin seeds.  

Pepitas are delicious and when just a few are added to granola, everything is just fine. And in salads and seed breads they are divine. But the pumpkin seeds I added to the batch of granola that shall forever remain unpublished, were so dry they tasted just like I imagine fodder tastes. Dried hay. And just to clarify, pepitas and pumpkin seeds are two different things.

Pepitas are harvested from styrian or oil seed pumpkins and the seeds do not have hulls. Any other variety of pumpkin produces a hulled seed that’s fibrous and less tender. Now maybe I just got a bad batch of pumpkin seeds that I used in my second to the latest batch of granola. There is always that possibility. But you know the old saying – fool me once shame on you, fool me twice, shame on me. And I intend to remain without shame! At least when it comes to pumpkin seeds!

But this batch was perfect. Lots of oats, almonds, coconut, and dried fruit. Just the way I like granola. And I like granola a lot.

So, although I have several recipes for granola on this site, I feel there is always room for one more. Because variety is the spice of life. And I want my life to be spicy.

As always, have fun cooking up a storm. Try new recipes. Try new ethnic cuisines. And don’t be afraid of an occasional failure. No one can produce a winning dish every single time. It truly isn’t possible. Plus, every other cook would hate that person. And who wants that?

Peace and love to all.  

½ c. pure maple syrup

½ c. extra virgin olive oil

2 tsp. vanilla

½ tsp. almond extract

1 tsp. kosher salt

1 tsp. cinnamon

8 c. old-fashioned rolled oats

3 c. roughly chopped almonds   

1 c. unsweetened flaked coconut

2 c. roughly chopped unsweetened dried cherries

1 c. dried blueberries

Preheat oven to 300-degrees.

In a large mixing bowl, whisk the maple syrup, olive oil, vanilla, almond extract, salt, and cinnamon together. Then stir in the oats. Spread mixture on a rimmed baking sheet or sheets in an even layer and bake for 25 minutes. (Don’t wash the mixing bowl.)

After 25 minutes, add the chopped almonds and coconut. Bake for an additional 20 minutes or until the oats are a light golden brown.

Remove from oven and transfer the granola back to the large bowl and add the dried cherries and blueberries tossing to combine.

Allow to cool completely before storing in an airtight container.

 

OVEN ROASTED HERB AND GARLIC CRUSTED RACK OF LAMB  

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

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

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

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

As ever – peace and love to all.

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

1 T. extra virgin olive oil

1 tsp. kosher salt

freshly ground black pepper

1 tsp. granulated garlic

½ tsp. dried rosemary

¼ tsp. dried thyme

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

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

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

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

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

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

    

SOURDOUGH WHOLE WHEAT AND RYE FLOUR ENGLISH MUFFINS (added yeast)

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Over the years I have made many types of bread. Baguettes, boules, loaves, quick and yeast breads, rye, whole wheat, sourdough, you name it. But now that I need to monitor my carbs more closely and concentrate on upping my fiber intake, it isn’t quite as much fun to bake bread as it used to be. Until yesterday that is. Because yesterday’s bread baking adventure was not only fun, but the whole process went quickly, and the result was wonderful. But then, I have always been a sucker for sourdough bread of any kind. And I am particularly fond of English muffins. And when English muffins are built using olive oil, an egg, milk, and rye and whole wheat flours, the carb count is reasonable, and the fiber count is high enough to offset the 1 tablespoon of honey used as a sweetener.

If there is any one thing on which most experts on diabetes agree, it’s that carbs in the form of fiber (mainly in fruits, veggies, whole grains, and legumes) are better for us than any other type of carbohydrate. Our bodies are simply unable to absorb and break down fiber. So, fiber rich foods don’t cause a spike in blood sugar the way other carbohydrates can. Which in turn helps keep our blood sugar in the appropriate target range. So, all in all, lots of fiber is quite essential for our every day good health.

So, not only are these English muffins delicious; they are high in fiber and stinkin’ easy to make. And the best part, I can toast half a muffin in the morning for breakfast and not feel guilty. (I hate feeling guilty.)

So, if you too would like to build an English muffin that is easy to prepare and tastes really great, this is the recipe for you.

Well, I’m home today because we are having our yearly generator inspection. Mr. C. is off performing at the annual Anacortes Arts Festival, but someone had to stay home to greet the nice man who will be performing the checkup. Since I don’t play the piano as well as Andy, I pulled the short straw. But not to worry. Mr. C. is in two other bands performing tomorrow, so I will have plenty of time to check out the art exhibits and help a few artists line their pockets from the fruits of our labor. (My civic duty, right?) OK, I will also be in the audience to applaud the bands, because, well, I really love jazz, and these bands do jazz really, really well.

And for those of you who live in the area and have never visited the Anacortes Arts Festival, you are in for a treat. There are dozens of booths featuring high quality arts and crafts for sale, three stages offering live music, and fun food opportunities in abundance. So, don’t miss this opportunity to support your local artists, try a new dish or enjoy an old favorite, and listen to some great music.

And as always, laugh, love, and just be happy to be alive.

Peace and love to all.

½ c. sourdough discard (I used a rye flour sourdough starter)

2¼ tsp. instant yeast

1 T. honey 

2 T. extra virgin olive oil, plus more for greasing the mixing bowl

1 tsp. kosher salt

1 lg. egg

¾ c. whole milk

1 T. vital wheat gluten

½ c. stone-ground rye flour

2 c. stone-ground whole wheat flour

Place the sourdough starter, yeast, honey, and 2 tablespoons olive oil in the bowl of your stand mixer. Let sit for 5 minutes until bubbles start to appear.

Add the salt, egg, whole milk, vital wheat gluten, rye flour, and most of the whole wheat flour.     

Using your dough hook, mix everything together and knead for 5 minutes. Add more flour as needed to make a tacky dough.  

Pour a bit of olive oil in the mixing bowl, and using your hands and a stiff plastic spatula, form the dough into a well-greased ball. Cover the bowl tightly with plastic wrap and allow dough to rise until doubled, around 1 to 1½ hours.

Line a baking sheet with parchment paper and then lightly sprinkle with cornmeal.

Place the risen dough on a lightly floured work surface and cut into 8 equal pieces. Form each piece into a ball and flatten slightly with your fingers. Place about 2-inches apart on the prepared baking sheet. Cover with a lightweight tea towel and let rise until the muffins are doubled in size, around 45 minutes.

When you are ready to cook the muffins, heat a pan (a non-stick griddle works great for this) over medium-low heat. Gently lift the muffins with a flat spatula and place them on the heated pan. (I do 4 at a time. Too many at a time makes it difficult to flip them.) Cook for 2 minutes on each side and place them back on the same baking sheet.

Bake in a pre-heated 325-degree oven for about 10 minutes or until fully cooked. (The internal temperature should be at least 200-degrees to consider the muffins fully cooked.)  

Remove from oven and place on a rack. Store in an airtight container. Great slathered in butter or spread with something sweet or savory.

    

CORN AND BLACK BEAN SALAD WITH A SRIRACHA LIME DRESSING

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For me, summer salads are much more fun to prepare than winter salads. And I know, there are no official rules governing the time of year any given salad can be served. I mean, salads aren’t like shoes for example, where good etiquette simply shouts that white dress shoes should never be worn after Labor Day. (Who even wears dress shoes anymore?)  Anyway, all things considered, I should be able to serve any old kind of salad any old time I please. But the reality is that I associate potato salad, pasta salads, and fresh fruit salads, for example, with summer picnics. And a salad with a spring mix of greens, apples, dried cherries, and pecans with a creamy maple syrup and shallot dressing reminds me of something I would serve at a winter holiday meal. Not as a salad to go with hamburgers or smoked ribs.

But then there are salads like this one that can be served year-round. And are still plenty of fun to make. Maybe not the salad you would want to serve for Thanksgiving or Christmas, but on a bleak winter evening, it would be perfect.

I guess what I am taking a very long time to say, in my own very wordy way, is that this salad is great any time of year. And it’s fun to make. Because you can practically throw any fresh or cooked veggie into the mix. And with the delicious sriracha dressing, this salad is a treat for your taste buds. Plus, and here I go again on my nutritional soap box, with all the veggies and black beans, it’s a fairly healthy salad too. OK, not as healthy as say, kale dressed with only olive oil and vinegar. But a whole heck of a lot more fun for your mouth.

So, if you too like salads that are creamy, crunchy, and very tasty, give this salad a try. I mean really. There are avocados in this salad. What more could you want?

So, have fun in your kitchen and make more salads. They are generally good for us and the best way I know of to get more veggies into our diets.  

And as always, peace and love to all.

Sriracha Lime Dressing

1 T. fresh lime juice (lemon juice in a pinch)

1 garlic clove, grated

½ c. mayonnaise

¼ c. sour cream

¼ tsp. kosher salt

freshly ground black pepper

2 tsp. sriracha, or more to taste

Whisk all ingredients together in a large salad bowl. Taste and adjust seasoning.

Salad Ingredients

1 (15-oz.) can black beans, rinsed and drained

kernels from 2 cooked ears of corn or 1 (15-oz.) can corn, drained

⅓ c. finely chopped red onion

½ c. diced celery

½ orange, red, or yellow bell pepper, diced

1 c. halved black olives

½ c. sliced pimento stuffed green olives

1 c. halved cherry or grape tomatoes

In the same bowl with the dressing, stir in the black beans, corn, red onion, celery, bell pepper, black olives, and green olives. Gently stir in the tomatoes and diced avocado. Cover and refrigerate until ready to serve.

This salad is best if made ahead a couple hours before serving. Great the next day too.  

   

SMASHED CUCUMBER SALAD  

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And now for something completely different. (This recipe is for all you Monty Python fans out there, and of course, for cucumber lovers everywhere.)

I found this recipe from Chef John one day when I was trying to find yet another way to use the triple pack of English cucumbers we had just purchased at Costco. I knew I could always build a traditional Greek salad, Sunomono salad, or a sliced cucumber salad with a sour cream or Greek yogurt, dill, and red onion dressing. (Recipes on this site BTW.) But I wanted a cucumber salad that was just a bit different for a change. So, I went on an exploratory mission. And this is what I found.

This salad immediately appealed to me because I love rice vinegar, soy sauce, and sesame oil in combination. Plus, I trust Chef John’s recipes. So, in my naivety, I assumed this was a new type of salad invented by Chef John. (I obviously don’t get out often enough.) Because now that I have done some additional research, I’ve learned that smashing cucumbers is an ancient Chinese practice. And pairing a spicy dressing with the coolness of the lowly cucumber is also found in Middle Eastern and various European cuisines. Who knew? Not me, that’s for darn sure.

Anyway, now that I do know, there is no stopping me. Not only is preparing a smashed cucumber salad a quick and easy accompaniment to all kinds of entrées, it allows one to relieve any frustrations one might be feeling at the time by whacking the hell out of a vegetable. Therefore, I see no downsides to this dish. And the fact that one article about smashed cucumber salad called it “all the rage” I find very comforting too. Frankly, I can’t think of any better way to exhibit rage in a socially acceptable manner than by preparing this salad.    

So, if you too would like to serve a quick and easy, but uniquely delicious salad, while at the same time relieving stress, this is the recipe for you.

As always, stay happy and healthy.

Peace and love to all.

1 English cucumber, washed and both ends removed

¾ tsp. kosher salt

½ tsp. granulated sugar

1 clove garlic, finely crushed or grated

1 T. rice vinegar

1 tsp. soy sauce

1 tsp. toasted sesame oil

tiny pinch crushed red pepper flakes

1 T. toasted sesame seeds, opt. garnish

Wrap the cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic.

Cut cucumbers in half lengthwise. Then cut into 1 to 1½ -inch wide pieces. (The chunks should not all be the same size.) Transfer to a strainer set over a bowl.

Sprinkle cucumber with salt and sugar; mix until well combined. Refrigerate the bowl and strainer for 30 to 60 minutes to allow cucumber pieces to release some of their liquid into the bowl.

Whisk the garlic, rice vinegar, soy sauce, sesame oil, and red pepper flakes together in a medium sized salad bowl. Transfer drained unrinsed cucumbers into the bowl with dressing. Toss to coat.

Cover and refrigerate for about 30 minutes to allow flavors to mingle. Stir again before serving and garnish with sesame seeds.

Please note: This salad is wonderful the next day too. So, it’s fine to make it a day ahead.  

 

GF PEANUT BUTTER OAT CHOCOLATE CHIP COCONUT COOKIES

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There is just something about a peanut butter cookie. Of course, I am a peanut butter lover, so I’m sure that has something to do with why I gravitate to cookies that contain this amazing ingredient. But in my quest to eat healthier, it’s great when I don’t have to add extra fat in the form of butter or oil to a cookie dough. So, in full disclosure, I don’t normally eat natural peanut butter. All that oil that tends to separate just doesn’t appeal to me when spreading it on a piece of toast. But for cookies, that very same oil helps make cookies more tender. And usually, when I use natural peanut butter in a recipe, no other fat is required. Plus, natural peanut butter is better for us because its main ingredient is peanuts, and it doesn’t contain unhealthy additives. Natural peanut butter is basically protein and unsaturated fats which are known to be beneficial for heart health and to help lower LDL cholesterol levels.

So, when you consider the benefits of using natural peanut butter, you will understand why this recipe that I found on the eatingbirdfood.com site appealed to me so much. Natural peanut butter, with the addition of coconut palm sugar, oats, chocolate chips, and coconut – fantastic. What more could a gal ask for in a cookie recipe? Well, that and the cookie contained no gluten. For me not so much of an issue, but for some, a deal breaker. So, I am always on the lookout for great recipes that are made without a spec of gluten.

So, if you too would appreciate a healthier version of a peanut butter chocolate chip cookie, I recommend you give this recipe a try. The cookies are really tasty, easy to make, and don’t make me feel as guilty as other delightful cookies that shall remain nameless.

As always, have fun in your kitchen. Make every mealtime memorable by cooking from scratch. And don’t be afraid to try dishes from different ethnic cuisines. There is nothing more rewarding than trying a dish that contains an ingredient that you don’t normally appreciate and finding that you love it in the new dish. In other words, keep an open mind when trying new recipes. You really can teach an old dog new tricks. (Or an old eater, new ingredients!)

Peace and love to all.  

1 c. natural peanut butter

2/3 c. coconut palm sugar

2 lg. eggs 

2 tsp. vanilla extract

½ c. rolled oats (certified GF if required)

2 T. oat flour (certified GF if required)

1½ tsp. baking soda

½ tsp. fine sea salt

1 c. chocolate chips 

½ c. shredded coconut

Mix the peanut butter, coconut sugar, and eggs together in the bowl of your stand mixer. (You can mix these cookies by hand, but it’s a workout!) Add the vanilla, oats, oat flour, baking soda, and salt. Beat to combine and then stir in the chocolate chips and shredded coconut. (It will appear that you have used too many chocolate chips. But never fear, you can stick them into the dough balls even after they have been formed.)  

Using a #40, 1½ tablespoon ice cream scoop (mine has an orchid handle), drop balls of dough on a parchment lined baking sheet. (They can be quite close together because the cookies are not going to spread very much as they bake.) Press each cookie down lightly. Refrigerate at least 2 hours, but over-night is best.

Bake in a pre-heated 375-degree oven for about 13 minutes or until the tops are cracked.

Remove from oven and let cool on baking sheet for 4-5 minutes, then transfer to a wire rack to cool completely before storing in an airtight container.

    

WHOLE GRAIN HAMBURGER OR HOTDOG BUNS  

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Sorry, no hamburger buns.

So, I know I have mentioned before that I am not a gourmet. I am just a gal who likes really great food. And I am not a food snob. I mean really, my favorite food is a bacon guacamole burger. So, that said, I definitely do not qualify for gourmet status! And for more proof positive, in addition to a truly great burger, I periodically get a yearning for a really good hotdog. Again, hardly a gourmet food. Except, and I mean this, when the hotdog is made by a specialty butcher shop. Then – all bets are off. But what I never have been able to find until yesterday, was a hotdog bun worthy of the quality hotdogs that are now available at most grocery stores. And yes, I am picky when it comes to both hamburger and hotdog buns. The buns should be tasty as well as able to contain all the meat and fillings while the juices run down my arms and off my elbows. (A condition I find usually happens when I am enjoying a really good burger or hotdog.)  

So, in keeping with my new reality (whole wheat flour and reduced sugar) I modified a recipe that I found on the godairyfree.org. site.

And I have to say, this was one of the easiest bread products I have ever made. And the resulting hotdog buns were good enough to have eaten sans the hotdog. Of course, I didn’t, but the bun was just that delicious. And tender, and just the right size to keep my hotdog and extras (mayonnaise, dill pickle relish, ketchup, and old-fashioned yellow mustard) from escaping. This quick and easy to prepare bun simply made for one absolutely delicious hotdog experience.

So, if you too love a great hotdog then this is the bun for you. And sorry there is no picture of the dough made into hamburger buns. But after tasting the dough rolled into hotdog buns, I’m sure it won’t be long before I make hamburger buns. When that happens, I will edit this post and add a picture.

Until then, just trust me and make your own hamburger buns using this recipe. You will not be disappointed.

As always, have fun in your kitchen. There are so many fabulous recipes available on the internet. I can’t imagine ever going back to just having cookbooks. In fact, I haven’t looked at even one of the many cookbooks I own for such a long time it’s almost embarrassing. Because I own some really great cookbooks. Of course, some of them like my Betty Crocker cookbook are being held together with silver tape and stains from cooking incidents. But others are still in pristine condition. But I still keep them around because it’s like having good friends. You may not see them very often, but it’s reassuring to just know that they exist.

So, to all my good friends, I may have been a bit reclusive lately, but never wonder if you are still a part of my life. You absolutely are and always will be dear to my heart. I’m just getting older and slowing down a bit. Think of me like you would one of my cookbooks. On the shelf but always available when needed.

Peace and love to all.

1 c. lukewarm water

2 tsp. granulated sugar

2¼ tsp. or one pkg. instant yeast

1 tsp. fine sea salt

2 T. extra virgin olive oil, plus extra to grease the bowl

½ c. oat flour  

2 T. vital wheat gluten*

2 c. whole wheat pastry flour or white whole wheat flour**

In the bowl of your stand mixer, combine the water, sugar, and yeast. Let sit and proof for about 5 minutes or until you start to see bubbles. 

Add the salt, olive oil, oat flour, vital wheat gluten, and most of the whole wheat pastry flour to the yeast mixture.

Using your bread hook, knead the dough until it is soft, smooth, and elastic using as much additional flour as required.

Pour a bit of olive oil in the bowl, and using your hands and a plastic spatula, roll the dough into a lightly greased ball. Cover the bowl with a tea towel and let rise in a warm place until doubled, about 1 hour.

Lightly oil a baking sheet or line it with parchment paper.

Transfer the risen dough to a lightly floured surface and punch it down.

Cut the dough into 6 equal portions.

For hotdog buns:

On a lightly floured surface, roll out each portion into a flattened piece of dough about 5-inches long and 4-inches wide. Then tightly roll up the dough to form a cylinder. Tuck in the sides/edges and place each portion on the prepared baking sheet about 2-inches apart. Cover with a light tea towel and let rise until nearly doubled, about ½ hour.

Bake in a pre-heated 375-degree oven for 10-12 minutes or until the buns sound hollow when tapped on the bottom or until they reach 190-degrees when temperature taken with an instant-read thermometer. Do not overbake the rolls.

Remove from oven and transfer to a wire rack to cool completely before slicing.

For hamburger buns:

Shape each portion into a ball, then flatten slightly to form a bun. Transfer to the prepared baking sheet at least 2-inches apart. Cover with a light tea towel and let rise until nearly doubled, about ½ hour.

Bake in a pre-heated 375-degree oven for 10-12 minutes, or until the buns sound hollow when tapped on the bottom or until they reach 190-degrees when temperature taken with an instant-read thermometer. Do not overbake the rolls.

Remove from oven and transfer to a wire rack to cool completely before slicing.

*Vital wheat gluten

Any type of whole wheat flour (regular, pastry, or white) does not contain as much gluten as found in all-purpose flour. The protein boost provided by vital wheat gluten adds elasticity to bread dough made with whole wheat flour which results in a less dense product. So, when using any type of whole wheat flour exclusively in a recipe, a bit of vital wheat gluten is always a good idea.

**Whole wheat flour

Whole wheat pastry flour is milled from low-protein soft spring wheat, whereas regular whole wheat flour is milled from hard winter wheat.

Like regular whole wheat flour, whole wheat pastry and white whole wheat flour too are milled from whole wheat-berries. Unlike their refined counterpart (all-purpose flour), whole wheat flour is not devoid of the bran and germ making any type of whole wheat flour more nutritious than all-purpose flour.   The only difference between white whole wheat or whole wheat pastry flour and regular whole wheat flour is simply in the type of wheat used. So yes, whole wheat pastry flour and white whole wheat flour are lighter in color than regular whole wheat flour. But they are not bleached. They are simply milled from a different type of wheat.

    

VEGGIE MACARONI SALAD

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While Mr. C. was lightly smoking some steelhead trout for dinner the other night, I was racking my brain to come up with a side dish that would be easy to prepare and could be served cold. It’s hot here in Western Washington right now, so a hot side dish didn’t sound the least bit appetizing. So then, what to fix? I didn’t want a rice dish or even a big old green salad. I wanted veggies, but not just steamed or even oven roasted. Plus, I wanted pasta. And no, I shouldn’t be eating a lot of pasta, but darn, there are just times when the only thing that will do is pasta. Thus, this salad was born of a must be quenched desire and the love of veggies. And really, any kind of fresh veggie could have been used in this salad. I simply used the ones I had on hand and that sounded good to me at the time. But carrot would have been great. I just wasn’t in the mood for carrot. So, this is definitely a salad that begs to be personalized.

And I must say, the salad was very quick and easy to prepare. And it was delicious. And it went perfectly with the Lightly Smoked Baked Steelhead Trout or Salmon. (Yes, this recipe is on this site.)

So, if you too would enjoy a pasta salad that features lots of crunchy fresh veggies and is quick and easy to prepare, this is the recipe for you.

And this is actually one of those salads that tastes better just after it’s been made. So, not having to make this ahead means it’s a perfect dish to prepare for a weekday dinner. And of course, this recipe can be doubled or tripled beautifully. In fact, the next time I make it, even if it’s just for the two of us, I am going to double the recipe. This salad is just that good!

Well, that’s it for now. It’s still hot here in the beautiful Pacific NW, so I’m going to take it easy. I’ve watered what needed to be watered already this morning. So, now I’m on to making refried beans to go along with our tacos this evening.

I am still on a quest to make refried beans as delicious as the beans we used to get in Seattle at Campos Mexican Restaurant on Roosevelt way in the U district. Unfortunately, the restaurant closed in 1982. But I still remember their incredible bean dip. What I wouldn’t give to have that recipe and then pass it on to you. Oh well, we can’t go back. But if I could, that’s exactly where I would be right now instead of torturing all of you who might also remember that amazing bean dip. Anyway, I’m going to try preparing some very spicy refried beans for this evening’s meal. Fresh jalapeño, Frank’s RedHot Sauce, fresh garlic, and onion, chili powder, and cumin. If that doesn’t make for some tasty, refried beans, I don’t know what would! But I know, even if the beans I make today turn out great, they still won’t be as good as the beans that are left in my memory.

So, if any of you have figured out how to make refried beans like Dan Campos did, please let me know. I would be forever in your debt.

And as always, peace and love to all. Oh, and try this salad recipe. It is absolutely perfect for a hot summer lunch or evening meal.

2 T. dill pickle relish

½ c. mayonnaise  

2 tsp. Dijon mustard

¼ tsp. seasoned salt

¼ tsp. celery salt

freshly ground black pepper

1 rib celery, finely diced

⅓ c. minced red onion

⅓ c. sliced pea pods or frozen petite peas

½ orange, yellow, or red bell pepper

½ c. diced cucumber

⅓ c. chopped pimento stuffed green olives

½ c. sliced black olives

1 c. small macaroni, cooked al dente, then rinsed in cold water

Whisk the dill pickle relish, mayonnaise, mustard, seasoned salt, celery salt, and black pepper together in a salad bowl. Then stir in the celery, red onion, pea pods, bell pepper, cucumber, green olives, black olives, and al dente pasta. Best served at room temperature.