CHEWY SPICY CHOCOLATE GINGER MOLASSES COOKIES  

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As you will read in the direction section, be sure to give the cookies plenty of room on the baking sheet. As you can see, my first batch created some irregular shaped cookies. They still tasted good, but I lost points for presentation.

This recipe is for our good friend Mike – wonderful singer and guitarist and house painter extraordinaire, who introduced us to Chocolate-Ginger-Spice cookies, one of the delightful cookie offerings at the Breadfarm in Bow, Washington. (Great bakery BTW.)

So, of course I had to try and duplicate this incredible Breadfarm cookie. Mine aren’t exactly like the bakeries, but they will most certainly do in their stead.

Now, you should know that I have been baking cookies like a maniac lately. All with the intention of foregoing white flour and reducing the amount or changing the type of sugar in the dough. A couple of the recipes I have tried produced a terrific product and have already been posted on this site. (GF Peanut Butter Oatmeal Cookies Made with Coconut Palm Sugar and Healthier Oatmeal Raisin Nut Cookies.)  Others, well suffice it to say, they did not make the cut. But this recipe from the prettysimplesweet.com site, with a few changes from me, is a winner. And therefore, blog worthy.

Now just because there is no white flour in this recipe, and I have used coconut palm sugar (lower glycemic index than granulated or brown sugar) doesn’t mean that I can eat these cookies like they were peanut butter stuffed celery sticks. I can’t. But, as a once in a while treat, they are absolutely perfect. Chewy, ginger laced, chocolate infused bites of yum.

So, if you too would like to try a ginger cookie that is just a bit different, give this recipe a try. And no, I never would have thought chocolate in a ginger cookie was a good idea. But as with many things, I have learned to not knock it till I’ve tried it! And now that I have tried it, there is no going back. These are my new favorite chewy ginger molasses cookies!

Well, that’s it for now. I’m going to continue messing with cookie recipes and I’m going to spend a bunch of time researching recipes that include zucchini. I love zucchini and have decided I want to feature it in more dishes. And later today, I’m going to make a 1908 recipe for rye biscuits that I think might serve as a nice change of pace from toast in the morning. The biscuits use only rye flour and just 2 tablespoons of butter. And not a bit of sugar. May the force be with me!

Peace and love to all.

1½ c. whole wheat flour

1¼ tsp. ground ginger

1 tsp. ground cinnamon

¼ tsp. ground cloves

¼ tsp. ground nutmeg

1 tsp. baking soda

½ tsp. kosher salt 

1 T. unsweetened cocoa powder 

½ c. (1 stick) unsalted butter, room temperature

1 T. freshly grated peeled ginger (I use my microplane)

½ c. coconut palm sugar or brown sugar

½ c. molasses

⅓ c. finely chopped candied ginger

½ c. dark chocolate chips

granulated sugar

Line a medium sized baking sheet with parchment paper.

In a medium sized bowl, whisk the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, salt, and cocoa powder together. 

In the bowl of your electric mixer fitted with the paddle attachment, beat the butter and fresh ginger together. Add the coconut sugar and beat until well combined. Add the molasses and beat until combined.

Add the flour mixture to the butter mixture, then beat just until combined. Don’t overmix. Stir in the candied ginger and dark chocolate chips.  

Pour a bit of granulated sugar in a flat-bottomed pan. (I use an 8-inch cake pan). Using a #40 (1½-inch diameter) ice cream scoop, plop balls of dough into the sugar and turn to coat all sides. Then place on the prepared baking sheet. Refrigerate for at least 2 hours. (Better if refrigerated overnight.)

Read below why you should almost always refrigerate cookie dough before baking.

Remove from refrigerator and make sure the cookies are at least 1½ inches apart on the baking sheet. If not, you may wish to use a second parchment paper lined baking sheet for the rest of the cookies.

Bake in a pre-heated 325-degree oven until surfaces just begin to crack, 13-14 minutes. Do not over bake. Remove from oven and let cool 10 minutes before transferring to a wire rack to finish cooling.

Store in an airtight container at room temperature for up to 5 days.

Why refrigerate cookie dough?

Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread. If you skip the chilling step, you’re more likely to wind up with flat, sad disks instead of lovely, chewy cookies. So, anywhere from 24 to 72 hours is best. And the longer you chill the dough, the more flavor will develop. The flour will also absorb more of the moisture helping insure a thicker and chewier cookie.

 

GF PEANUT BUTTER OATMEAL COOKIES MADE WITH COCONUT PALM SUGAR

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If you too are cursed with diabetes, these cookies are going to become your new best friend. Now I’m not saying you can eat these babies the same way you can safely munch away on a handful of almonds or peanut butter stuffed celery sticks. But as an occasional treat, they are perfect. Easy to build, contain mainly healthy ingredients, and taste fabulous. Of course, they are a bit crumbly if you don’t put the whole cookie in your mouth at once. Which BTW, I don’t recommend. You will want to savor every nibble and each tiny little morsel. (They are crumbly because they don’t have flour in them to act as a binder.) And of course, it should go without saying that you have my permission to build and enjoy these cookies even if you don’t have diabetes!

Well, that’s my recipe for today. I shared the cookies yesterday with a few friends and they proclaimed them blog worthy. And in my book, that is the highest rating I can ever hope to get on one of my offerings.

As always, stay happy, healthy, and treasure your close friends. We lost one of our extended family today. I had been friends with Eloise and her husband Dick for 52 years. And during that time, we had brought up our children together, shared our worries, celebrated our achievements, and always been there for each other. I feel like a piece of my heart went missing today. And it went along with my dear friend Eloise when she died. But because we were close, I know wherever she is, she’ll take good care of that little piece of me. Because she was just that kind of friend.  

Peace and love to all.

1 c. well stirred, smooth, natural (the oily kind) peanut butter

¾ c. coconut palm sugar*

1 tsp. vanilla extract

1 egg

1 tsp. baking soda

1 c. rolled oats (certified GF if required)

½ c. roughly chopped salted peanuts

Line a baking sheet with parchment paper.

In a mixing bowl, stir the peanut butter and coconut palm sugar together. Add the vanilla and egg; beat well. Add the baking soda and beat until well combined. Stir in the rolled oats and chopped peanuts.

Using a #40 (1½ tablespoons) ice cream scoop. Drop balls of dough at least 1-inch apart on a prepared cookie sheet.  

Bake in a pre-heated 350-degree oven for 13 minutes or until just set.

Remove from oven and let cool on the pan. Cookies will harden slightly as they cool.

Store in an airtight container.

Please note: These are crumbly cookies because there is no flour in the dough. But boy are they delicious.

*Coconut Palm Sugar has a lower glycemic index than regular sugar, so it won’t spike your blood sugar in the same way. It has a flavor similar to brown sugar.

Per webmd.com “Per serving, coconut sugar contains a small amount of inulin, a type of soluble fiber that can make post-meal blood sugar spikes less likely. Foods containing inulin can be healthy choices for people with diabetes.”

Common foods containing inulin: asparagus, bananas, garlic, leeks, and onions.  

     

CHICKEN BREASTS IN A MUSHROOM WINE SAUCE OVER CREAMY POLENTA

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Yesterday I was in the mood for chicken. And because I love sauces, I wanted my chicken smothered in a delicious sauce. Now granted, I should not be eating sauces. But hey, a cooks got to derive some pleasure from the food she/he has spent time fixing! So, justification firmly in mind, I enjoyed the heck out of this dish last evening. And Mr. C. loved it too. In fact, he raved about the dinner.

And of course, serving the chicken over Creamy Polenta didn’t hurt. But I was very careful not to eat more than one piece of chicken and not too much polenta. And I balanced the meal by eating quite a large serving of steamed broccoli. (Not a problem for me. I love broccoli.)

Anyway, this dish based on a recipe I found on the savingdessert.com site, is reasonably quick and easy to prepare and is absolutely of company quality. Served with a green salad or veggie, you have a meal fit for a king. Or queen. Whatever!

Well, that’s it for today. I am still reeling from the supreme court’s ruling on women’s rights. A truly unexpected setback to the rights of a woman to make a decision that affects her own body.

And it leads me to wonder what other rights, that the majority of our citizens consider essential to a fair and decent way to live, are next to be eliminated. Birth control, same sex marriage, adoption by same sex partners? At this point, even the right to vote for women would not surprise me as a topic to be decided by the current members of the supreme court. In fact, nothing about this one-sided group of people would surprise me!

If ever you had a question about which party to back in upcoming elections, now is the time to put party preferences aside. Now is the time to vote from your heart, for whichever politician you feel will take human rights into consideration and will promise to fight for the greater good for all our citizens. Especially for the citizens that have a different lifestyle. Or have made life choices that some might even find repugnant. It’s their life and they should be able to live it as true to their nature as possible.  

Because having a choice as to how each individual decides to live his or her life is what living in American is all about. It’s the foundation of the democratic process. We simply cannot let a few conservative individuals make decisions that most Americans disagree with and would reverse if possible. Change will have to come from each and every one of us and how we vote in upcoming elections.

As always, stay happy, stay healthy, and stay connected.  

Peace and love to all.

¼ c. whole wheat flour

¼ tsp. seasoned salt

freshly ground black pepper

2 boneless skinless chicken breasts 

4 T. (½ stick) unsalted butter, divided

1 T. extra virgin olive oil

1 lb. button mushrooms, thickly sliced

1 lg. shallot, thinly sliced

2 garlic cloves, minced

½ c. dry white wine

2 tsp. fresh thyme leaves or ½ tsp. dried

1½ c. chicken broth

½ c. heavy cream

1 tsp. Dijon mustard

2 tsp. cornstarch dissolved in 2 T. water or broth

In a shallow pan (I use an 8-inch cake pan) whisk the flour, seasoned salt, and pepper together.

Pat the chicken breasts dry with paper towels. Cut off the thin end of the chicken breast at just short of the half-length of the piece of meat. Cut the remaining thicker piece in half horizontally. (You will have a total of 6 pieces of chicken.)

Heat 2 tablespoons of the butter and olive oil in a large fry pan over medium heat until the butter is melted. Dredge the chicken pieces in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until well browned on the first side, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate. Set aside.

Add the remaining 2 tablespoons of butter to the pan and heat until melted. Add the sliced mushrooms and cook, undisturbed, until the mushrooms are very dark on the first side. Stir and turn the mushrooms and continue cooking until the moisture is released and then evaporated, and the mushroom slices are well browned.

Add the sliced shallot to the pan and cook until softened. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze.

When the wine has all but evaporated, stir in the thyme, chicken broth, Dijon mustard, and heavy cream. Bring to a boil, reduce heat, and simmer for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken.

Heat and simmer for 5 minutes or until the sauce is thickened and the chicken is warmed through. Taste and adjust seasoning.   

Serve over Creamy Polenta, rice, potatoes, or noodles.

CREAMY POLENTA

1 T. unsalted butter

¼ tsp. granulated garlic

¼ tsp. kosher salt

freshly ground black pepper

4 c. chicken broth

1 c. yellow cornmeal (not instant polenta, you need the real thing)

4 oz. (½ pkg.) cream cheese

Heat the butter in a heavy saucepan.  Add the granulated garlic, salt, pepper, and the chicken stock; bring to a boil.

Slowly whisk the cornmeal into the chicken stock until no lumps remain.  Cook over low heat, whisking frequently, for 15 to 18 minutes or until thickened and bubbly. (The polenta should appear soft and creamy when done.) Remove from heat and whisk in the cream cheese. Cover until ready to serve.

       

SUGARLESS CORNBREAD WITH RYE FLOUR

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Well, by now you are probably tired of me posting cornbread recipes. But cornbread like this one, I can consume in moderation when paired with other foods that are high in fiber and protein.

So, the other night when I served ribs and salad along with this cornbread, I was fine. And this recipe that contains no added sugar and features rye flour, produces a cornbread that is just about as perfect for my restricted diet as cornbread can get. And it tastes absolutely great. Moist and savory, without the slightest hint of depravation. So, thank you kneadingconference.com for the bones of this recipe. I made a few changes because they worked better for me. But the main concept was all on Amy.

Now granted, this cornbread is not low in calories. But calories are not my greatest concern. My personal gremlins are sugar and white flour. So, anytime I can create a bread or goody with no white flour and a no or dramatically reduced sugar content, I am a happy camper. Especially if the recipe can also be of profit to my readers. Because as I am quickly learning, I am not alone in my quest to eat healthier and learn how to embrace life within the confines of necessary dietary restrictions.

But don’t get me wrong. I refuse to eat junk. And over the last few months I have prepared enough recipes using “alternative ingredients” to feed a family of four for a week. And some of it has gone in our yard waste barrel. Products like monk fruit sweetener when used 1 to 1 in place of granulated sugar, in my humble opinion, is horrible. Too, too sweet with a bitter aftertaste. However, when used in very small quantities, monk fruit sweetener is just fine.

So, as I continue to experiment with alternative ingredients, I will share the recipes that work with you. The dishes that I wouldn’t even feed to certain radical, greedy, and depraved politicians and journalists, I will continue to, in all good conscience, personally place in our yard waste barrel! Where incidentally, these forgettable dishes truly belong! (Right along with the aforementioned politicians and journalists I dare say!)

As always, peace and love to all. (With the exception of the aforementioned politicians and journalists, that is!)

2 c. fine to medium ground cornmeal

1 c. rye flour

1 T. baking powder

1/2 tsp. baking soda

1 tsp. kosher salt

1/2 c. (1 stick) + 1 T. unsalted butter, divided

3/4 c. whole milk

1/2 c. buttermilk

1/2 c. sour cream

2 eggs

Place a 10-inch cast iron or oven proof skillet in your oven. Pre-heat the oven (plus pan) to 425-degrees. While the oven is doing its magic, whisk the cornmeal, rye flour, baking powder, baking soda, and salt together in a small bowl.

In a large glass mixing bowl, melt the 1 stick of butter in your microwave. Then whisk in the whole milk, buttermilk, sour cream, and eggs. Stir the dry ingredients into the wet ingredients just until blended.

Let the batter rest for 15 minutes. (This is an important step. Time allows the flours to absorb the liquids.)

Carefully remove the hot pan from the oven. Allow the remaining 1 tablespoon of butter to melt in the hot pan. Using a heat proof implement, coat the pan with the melted butter.

Scoop the thick batter into the pan and level the batter off as best you can.

Bake for about 25 minutes or until the cornbread feels set to the touch and cracks appear on the surface.

OVEN BAKED BONELESS COUNTRY STYLE PORK RIBS

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So, as they say, luck favors the prepared. And yesterday I was half-way prepared to make these ribs because I had leftover rib rub. Of course, I still needed to make the BBQ sauce, but it really goes together quickly. And when you consider how stinkin’ easy these ribs are to build from start to finish, well, it left me plenty of time (and energy) to make the other components of a dinner for four. And seriously, if you have a bottled BBQ sauce that sends your taste buds to their happy place, use it. Same with a rib rub. If there is a commercial product that you adore, I say use whatever works. However, I really love the fairly healthy BBQ sauce I make myself. (Less sugar than most.) (Find recipe below.) And I love this rib rub (recipe below too) because, well, it brings a whole lot of savory to the rather bland flavor of the pork. Plus, it works perfectly with this BBQ sauce.  Who could ask for anything more? Who could ask – for – anything more! (Thank you George and Ira Gershwin, you exciting melody, lyric, and “rhythm” geniuses that you were.)

Now, this is not a dish to whip together after a long day at work. Not if you have a hungry family asking every 5 minutes what’s for dinner and proclaiming that starvation is imminent. This is a Saturday or Sunday evening feast for those of you who get home from work after 3:00 pm. Because there is a long, slow roast required to tenderize and season the meat.

But for a weekend, these ribs are as easy as it gets. Throw however many potatoes you need to feed your starving hoard right in the oven with the ribs, cut up some lettuce for a salad, and you have dinner on the table that will please even your pickiest of eaters. Because really, who doesn’t love ribs? And baked potatoes? And salad? Well, maybe your kidlets won’t be as excited about the salad part, but the rest they will love. (And please don’t worry too much about the salad part. By the time they’re adults, they’ll be enjoying salad too.)

Anyway, this is a simple recipe for a really delicious entrée featuring boneless country style pork ribs. Which BTW, are fairly inexpensive for the amount of lean protein packed into such a delicious package. So, I do hope you enjoy these ribs as much as we do.

And as always, stay happy, stay healthy, and have fun in your kitchen.

Peace and love to all.

1 T. extra virgin olive oil

1 T. Ancho Chili Rib Rub (see recipe below)

3-4 lbs. boneless country-style pork ribs

½ c. Savory Bourbon BBQ Sauce (see recipe below)

Preheat oven to 325-degrees. Coat bottom of a sided sheet pan with olive oil. Lightly sprinkle all sides of ribs with rib rub, and place ribs in a single layer on prepared sheet pan. Cover tightly with aluminum foil and bake in preheated oven until ribs are tender and can be pulled apart with a fork, about 2½ hours.

Remove ribs from oven and increase oven temperature to 450-degrees. Uncover ribs, and drain any accumulated juices from sheet pan. Baste ribs with about ½ of the BBQ sauce.

Bake ribs uncovered, until ribs are very tender, and the sauce has become sticky and slightly glazed on ribs, about 15 minutes. Serve with the rest of the sauce. 

ANCHO CHILI RIB RUB

2 T. paprika

2 T. kosher salt

2 tsp. freshly ground black pepper

2 tsp. granulated garlic

2 tsp. dried oregano

2 tsp. dried thyme

1 tsp. granulated onion

1 tsp. ancho chili powder  

½ tsp. cayenne

Combine all ingredients. Store in an airtight container

SAVORY BOURBON BBQ SAUCE

½ c. (1 stick) unsalted butter

1 c. minced onion

6 cloves garlic, minced

¼ c. brown sugar

4 tsp. whole grain Dijon mustard

2 (8-oz.) cans tomato sauce

½ c. Worcestershire sauce

½ c. fresh lemon juice

1 tsp. hot sauce (I use Frank’s RedHot)  

¼ c. bourbon

kosher salt, if needed

Melt butter in a medium sized covered saucepan. Sauté onion until translucent; add garlic and cook until garlic releases its aroma, about 1 minute. Add remaining ingredients, bring to a boil, reduce heat, cover pan, and simmer gently for 60 minutes, stirring occasionally. Basically, cook the sauce until it reaches desired thickness. (Sauce will thicken as it simmers. If the sauce is still too thin after 60 minutes, remove the lid. But be warned – simmer at a very low temperature or you will have BBQ sauce all over you and your kitchen! Add salt if required.)

Serve sauce warm or at room temperature.

 

HEALTHIER OATMEAL RAISIN NUT COOKIES  

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As some of you know full well, I love to bake cookies. I’ve often said that if I had even 5 cents for every cookie I ever baked, we could vacation, all expenses paid anywhere in the world for a month! But with my new dietary regime, regular cookies are simply not allowed. And even if I only had one regular cookie from each batch I baked, it still wouldn’t be good enough. So, I have been forced to find work arounds. And this recipe from cookieandkate.com, with my addition of golden raisins and walnuts really works for me. Because not only are these oatmeal cookies a considerably healthier version than offered by my other oatmeal cookie recipes; they are absolutely delicious. And chewy, and crunchy, with just the right amount of spice.  

Now granted, I can’t eat these cookies every day. But as an occasional treat, I feel justified in allowing myself this little bite of normality. And truly, just one of these babies is enough to make me feel pampered rather than picked on!

So, if you too would like to prepare a healthier version of one of the best cookies known to man, I would recommend you give this recipe a try. I would also recommend that if you are baking these cookies for your family, you start with a double batch. Because these cookies will be consumed faster than it takes to say – “wait, save one for me”!

As always, peace and love to all.

½ c. (1 stick) unsalted butter, room temperature

½ c. coconut palm sugar*

2 T. brown sugar, packed  

1 lg. egg

1½ tsp. vanilla

⅓ c. oat flour

⅓ c. whole wheat flour

½ tsp. baking soda

¼ tsp. baking powder

¼ tsp. fine sea salt

1 tsp. cinnamon

½ tsp. nutmeg

1¾ c. rolled oats

½ c. golden raisins

½ c. roughly chopped walnuts

Line a medium sized cookie sheet with parchment paper.

Beat the butter, coconut palm sugar, and brown sugar together until softened and thoroughly mixed.

Add the egg and vanilla and beat well until the mixture is light and fluffy.

In a separate bowl, whisk the oat flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg together until well combined. Stir in the oats.

Add the dry mixture to the butter mixture and beat only until blended. Stir in the raisins and walnut pieces.

Using a number #40 (1½ tablespoons) ice cream scoop or two spoons, drop balls of dough 1½-inches apart on prepared cookie sheet. Refrigerate the dough balls for at least one hour.

Bake in a pre-heated 325-degree oven for about 17 minutes, or until light golden brown with slightly darker edges. The middles should still feel a bit underdone, but never fear, they will continue to bake as they cool on the pan.

Remove the cookies from oven, place the pan on a cooling rack, and let the cookies cool completely before storing in an airtight container.

*According to abbott.com “Coconut Palm Sugar is a trendy ingredient taking the health food and beauty product industries by storm. And it’s no surprise, as sticking a straw inside a young coconut gets you a tasty, high-electrolyte treat — and some preliminary research suggests it may even help lower blood pressure, according to the National Institutes of Health. In terms of coconut as a sugar substitute, coconut palm sugar has a low glycemic index, but the American Diabetes Association notes that you should treat it the same as regular sugar because it contains the same amount of calories and carbs.”

OVEN BAKED LAMB CHOPS  

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OK, lamb chops are still one of the easiest meats to truly mess up. And why is that you might ask. Well, it’s because some people tend to cook the hell out of them. And that is just not the proper way to treat this most delicate and savory of meats. It isn’t right, it isn’t fair, and it’s just plain wrong! Wrong I tell you. Wrong! And I would even take it one step further if I had my way. I would make it mandatory that a label be affixed to a package of lamb chops that read – “if you can’t cook lamb chops properly, you are not allowed to take this package out of the store. Go buy a package of chicken instead because chicken must never be served rare.”

So, now that you have some idea of how strongly I feel on the subject, let’s get back to this recipe.

The other day when faced with a package of 5 thick lamb chops defrosting on my drain board, I decided to make life easy on myself. A bit of marinade to add flavor to the chops, a bit of time in a cold environment, and then a quick fry finished with a bit of oven time. Easy peasy. A bit of hummus and tzatziki to add interest to the meal. Some fresh veggies to dip in said hummus and tzatziki, and dinner was served. (See recipes for Hummus and Tzatziki below.)

And I must say, because I try to always be truthful, the chops were mighty darn fine!

So, if you too would like to mix things up a bit when next you fix lamb chops, give this simple recipe a try. And if you have never fixed lamb chops, what in the wild world of sports are you waiting for? They are truly one of the easiest meats to prepare. And by far, one of the most delicious.

Well, that’s enough ranting for today. The weather is still not perfect here in western Washington, but no complaints will be expressed by me on the subject. Because the rest of our country is experiencing super high temperatures, flooding, unprecedented storms, out of control wildfires, etc. etc., while we are only being inconvenienced with a few clouds in the sky and an occasional sprinkle of rain. So, like I said, I am not going to complain about the weather. I could start in about the ridiculous cost of produce lately, but I think I’ll fulminate on that another day. I’m still in shock over the amount of money I spent at a local farmer’s market yesterday!

As always, peace and love to all.   

2 T. extra virgin olive oil

1 lg. garlic clove, finely grated (I use my microplane)  

½ tsp. dried oregano or 1 tsp. finely chopped fresh rosemary

½ tsp. kosher salt

freshly ground black pepper

4-5 crushed red pepper flakes, or more to taste

2 tsp. fresh lemon juice

4-5 thick lamb chops, all silver skin removed

4-5 thin lemon slices

Whisk the olive oil, garlic, oregano, salt, pepper, crushed red pepper flakes, and lemon juice together in a flat glass pan. (I use an 8-inch glass cake pan.) Add the lamb chops, flip so both sides are coated with marinade and let sit for 2-4 hours in the fridge.   

Heat a large oven-proof skillet over medium-high heat. Remove lamb chops from marinade. Add chops to skillet and cook each side for about 3 minutes to brown. Discard the marinade. Top each chop with a lemon slice.

Bake in a pre-heated 400-degree oven for 3-4 minutes or until chops register at least 140-degrees on an instant read thermometer. 

Remove from oven and transfer meat to dinner plates. (If you leave the chops in the hot pan, they will continue to cook, You don’t want that.) Let rest for 2-3 minutes before serving.

TZATZIKI

2 T. extra virgin olive oil

1 c. plain Greek Yogurt

1 med. garlic clove, finely minced or microplaned

½ tsp. dried dill weed

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

1 English cucumber, partially peeled, seeded, grated, and wrung as dry as possible in paper towels.

Combine all ingredients. Adjust seasoning. Cover and refrigerate until ready to serve.

HUMMUS

1 (15-oz.) can garbanzo beans, drained  

juice of 1 lemon, or more to taste

2 T. extra virgin olive oil, or more to taste and for drizzling

3-4 T. tahini  

2 cloves garlic, rough chopped

dash Sriracha or to taste

¼ tsp. kosher salt

1 tsp. paprika, plus more for sprinkling

In an electric blender or food processor, process the garbanzo beans (also known as chickpeas), lemon juice, olive oil, tahini, garlic, Sriracha, salt, and paprika until smooth and creamy. Add additional olive oil if consistency is not as creamy as desired. Add more lemon if not tangy enough. Add additional salt if required.   Eat immediately or refrigerate. (Hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)

Serve on a flat plate drizzled with additional olive oil and lightly sprinkled with paprika. And for special occasions, scatter a few kalamata olives on the plate as well. And of course, warm pita bread is always great with hummus.  

  

LEFTOVER PORK TENDERLOIN AND BELL PEPPERS OVER CREAMY PARMESAN POLENTA  

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

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

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

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

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

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

Peace and love to all.

2 T. extra virgin olive oil

1 onion, roughly chopped

1 red pepper, chopped

1 yellow pepper, chopped

freshly ground black pepper

4 cloves garlic, smashed

2 T. tomato paste

¼ c. sliced pepperoncini

2 T. pepperoncini liquid

1 c. chicken broth, or more as needed

1 leftover pork tenderloin, cut into small bite sized pieces

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

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

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

PARMESAN POLENTA

4 c. chicken broth

pinch sea salt

freshly ground black pepper

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

3 T. unsalted butter

½ c. freshly grated Parmesan cheese

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

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

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

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

  

BAKED CHICKEN IN A SAVORY WHITE WINE CREAM SAUCE

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OK ladies and gentlemen, this could not be an easier or faster to prepare chicken dish. And one that everyone in your family will be wanting more, more, more! And did I mention it was absolutely delicious? No, well I’m telling you now! And easy to prepare, did I mention that? Well, yes, yes I did. And after a cursory glance at the list of ingredients and preparation instructions, you will be able to tell for yourself that I am not exaggerating the salient facts. Because THERE IS NO CHOPPING ANYTHING IN THIS RECIPE.

And you know me. I like to add fresh veggies and herbs whenever possible. But in this recipe that came together because I was endeavoring to stay within the guidelines of a no fiber requirement, use of fresh onion or minced fresh garlic was prohibited. I may have been stretching the rules by using dried thyme. But sometimes you must use your head and experience. And I determined that dried thyme should be just fine. And since the medical evaluation passed with flying colors, my decision to use dried thyme was exonerated. Yeah me! Anyway……….

Like I stated above, this is a chicken dish that everyone will adore. And when served over mashed potatoes, your family will be clamoring for seconds. Even thirds. So, my advice to you is to make enough. If that means doubling or tripling the recipe, so be it!

Well, I’m done writing for today. Two days ago, I beat myself up trimming plants and tidying up our courtyard. Yesterday I was fine. Today my back is reminding me that I am no longer a spring chicken. That I am now an old hen. And should therefore have realized that old hens may be tough, but they are no longer invincible. (No – – – – Sherlock!) So, I am taking it easy. Mr. C. fixed breakfast this morning and will be cooking dinner as well. I am simply going to enjoy life sitting as still as possible. (Like I have a choice!) Read my book, maybe take a nap, and then read some more. In between I will keep taking Tylenol and allowing Mr. C. to liberally apply Bio Freeze to the affected area. Let the fun continue.

Peace and love to all.   

4 T. unbleached all-purpose flour, divided

1 tsp. granulated garlic, divided

¼ tsp. kosher salt

freshly ground black pepper

4 boneless, skinless chicken thighs 

2 T. extra virgin olive oil

2 T. unsalted butter

½ c. dry white wine 

1 c. chicken broth

½ tsp. dried thyme

¼ c. half & half 

Whisk 2 tablespoons of the flour, ½ teaspoon of the granulated garlic, salt, and pepper together in a shallow pan. (I use an 8-inch cake pan.) Pat each chicken thigh dry with paper towels, then dredge each piece through the flour. Place on a plate.

Heat the olive oil in a large, ovenproof skillet or shallow braising pan over medium heat. Place the chicken in the hot oil and fry the first side until lightly browned. When the first side is nicely browned, flip and brown the other side. Do not be tempted to keep flipping the chicken. Just once will insure a nice crust. Remove and place on a plate.

Add the butter to the skillet. Add the remaining 2 tablespoons of flour and cook until the flour is mixed throughout.

Stir in the wine and deglaze the pan by scraping all the brown bits off the bottom of the pan, making sure that the flour is thoroughly mixed in and contains no lumps. Slowly stir in the chicken broth, remaining ½ teaspoon granulated garlic, and dried thyme. Place the browned chicken thighs back into the pan

Bake uncovered in a pre-heated 375-degree oven for 30-35 minutes or until the chicken reaches at least 185-degrees on an instant read thermometer.

Remove the pan from the oven and stir the half and half into the sauce. Taste the sauce and add a bit of seasoned salt if added salt is necessary.

Serve over mashed potatoes, rice, or pasta.

 

MACARONI AND THREE CHEESE SOUP

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Some days just call for a creamy soup. And yesterday was one of those days. We were being totally drenched by yet another “atmospheric river”, so a dish that was both delicious and comforting was definitely called for. The soup also had to be free of any ingredients that offered even the slightest bit of fiber. (A test is in the offing for one of us that requires a restrictive diet. If you are over 60, you probably know what test I am not going to specify out of a desire to exhibit a bit of decorum.) Anyway, this soup recipe that I found on the spendwithpennies.com site fit the bill to a tee. And because luck was with me, I happened to have all the ingredients.

Now I know what you are thinking. This is hardly a soup for someone who is professing to be only eating a healthy, low carbohydrate diet. But desperate times call for desperate measures. And you’ve got to know, that for me not to start a soup with a mirepoix (a mixture of sautéed chopped vegetables) goes against every sacred soup making technique I hold dear. But for the greater good, I had to make this one-time concession. And boy am I glad I did. This was truly a yummy and exceedingly easy soup to fix. And a soup that I’m positive everyone in your family would absolutely devour. I mean really, who doesn’t love mac and cheese? And that’s really all this is. Mac and cheese in a soup bowl.

Well, that’s it for today. The sun is shining here on Camano Island and our yard is calling to me. It’s been so darn wet lately that pruning and plantings that should have been done a month ago, remain unaccomplished. Of course, some of the problem is enervation. But I think sloth has a lot to do with it too. So, I have demanded my body to get up and get going outside. Wish me luck. Oh, and do make this soup. It’s fabulous!

Peace and love to all.

*For a bit of interesting information on “atmospheric rivers”, see below.  

4 c. chicken broth

1¼ c. elbow macaroni

2 T. unsalted butter

2 T. unbleached all-purpose flour

½ tsp. dry mustard

1 c. milk (I use whole milk)

½ tsp. granulated garlic

½ tsp. granulated onion

¼ tsp. kosher salt

freshly ground black pepper

4 oz. cream cheese

1½ c. grated sharp cheddar cheese, plus more for a garnish 

¾ c. grated Swiss cheese or additional cheddar cheese

paprika

In a medium pot, bring the chicken broth to a boil. Add the elbow macaroni and cook until al dente. Remove the al dente pasta from the pot and run it under cold water to prevent the pasta from continuing to cook. Set aside. Keep the broth.

Melt the butter in a separate saucepan and whisk in the flour and dry mustard. Cook for 1 minute.   

Slowly whisk in the milk a little at a time until smooth. Then whisk in the granulated garlic, granulated onion, salt, and pepper. Cook over medium heat while whisking until thick and bubbly. Let boil for about 1 minute.

Reduce the heat to medium-low and whisk in the cream cheese until all the cream cheese is melted and the sauce is smooth.  

Whisk the chicken broth into the cream cheese mixture. Cook until just starting to boil. Then remove from heat and stir in the cheddar and Swiss cheeses. Whisk until smooth. Taste and adjust seasoning. Stir in the al dente pasta and serve immediately.

Looks lovely when garnished with a bit more grated cheese and just a sprinkle of paprika.

*According to NOAA, “Atmospheric rivers are relatively long, narrow regions in the atmosphere – like rivers in the sky – that transport most of the water vapor outside of the tropics. These columns of vapor move with the weather, carrying an amount of water vapor roughly equivalent to the average flow of water at the mouth of the Mississippi River. When the atmospheric rivers make landfall, they often release this water vapor in the form of rain or snow.

Although atmospheric rivers come in many shapes and sizes, those that contain the largest amounts of water vapor and the strongest winds can create extreme rainfall and floods, often by stalling over watersheds vulnerable to flooding. These events can disrupt travel, induce mudslides and cause catastrophic damage to life and property. A well-known example is the “Pineapple Express,” a strong atmospheric river that is capable of bringing moisture from the tropics near Hawaii over to the U.S. West Coast.”