CARAMEL APPLE BARS  

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Sometimes all that is required is a tiny bit of sweet for dessert. And these delightful apple bars make just the perfect end to almost any old meal you care to serve. They are easy to prepare, contain no fancy ingredients, and taste divine. And they will happily co-exist with all the other items in your refrigerator for several days. (Like these bars ever last that long!) But if they did, they would!

So, next time a treat is in order, give this recipe from the tutti-dolci.com site a try. These bars are kind of like apple crisp on steroids. So, if you love apple crisp, you are going to go bonkers over this apple bar. But if regular apple crisp is your thing, give my Apple Crisp with Spiced Rum and Cinnamon Whipped Cream a try.  

Now I know what you’re thinking. Patti, you shouldn’t be eating desserts anymore. Right you are. But desperate times call for desperate measures. And having company for dinner absolutely requires some kind of sweet to end the meal. I know that to be true because I read it in a cooking magazine years ago. And we all know that if something is in writing, it must be true! Right?!?! Anyway, I made these bars for dessert when Mr. C’s sister Katie and her husband were visiting recently. And the bars were a thundering success. So, if you too would like to create a thundering success, I suggest you give this recipe a try.

Well, that’s it for now. I’m going to take it easy today. I’m going through the process of getting off one med and upping another and my body is rebelling. But I am going to win this battle because my brain and my will are in accordance. In the meantime, there will probably be less posts from me. But never fear. I’m a crusty old gal and I plan to be back to my usual relentless search for perfect recipes to share with you in no time. But for now, don’t be surprised if I post fewer recipes than usual. (Gives you a break too.) Just know that I have the greatest respect for all of you and feel honored to be a part of your life.

Peace and love to all.  

Crust and Crumble: 

1¼ c. unbleached all-purpose flour

½ tsp. baking soda

¼ tsp. kosher salt

¾ c. brown sugar

1 c. old-fashioned rolled oats

½ c. (1 stick) unsalted butter, melted

1½ tsp. vanilla extract

Whisk the flour, baking soda, and salt together in a medium sized mixing bowl. Stir in the brown sugar and rolled oats. Make a well and pour in the melted butter and vanilla. Stir until combined.

Reserve a scant cup of the dough to be used as the crumble topping. Keep the reserved dough in the refrigerator until needed.

Press the remaining dough (the crust) into a lightly buttered 8×8-inch baking pan. Bake in a pre-heated 350-degree oven for 16 minutes or until the crust is a light, golden brown. Remove from oven and let cool for at least 15 minutes.  

Apple Filling:

2 med. sized apples, diced (I use Honey Crisp apples)

1 tsp. fresh lemon juice

¼ c. granulated sugar

½ tsp. ground cinnamon

5 tsp. cornstarch

½ c. regular or salted caramel sauce

Stir the apples and lemon juice together in a medium bowl. Whisk the granulated sugar, cinnamon, and cornstarch together in a separate bowl and add to the apples. Toss together until combined.

Spoon apple filling evenly over the cooled crust and drizzle with ¼ cup of the caramel sauce. Crumble reserved dough over the top.

Bake for another 35 to 40 minutes, or until the topping is golden and the filling is slightly bubbly. Cool completely on a wire rack before drizzling with the remaining ¼ cup caramel sauce. Place in the refrigerator until ready to cut and serve.  

Serve cold or warm briefly before serving. Great with just a bit of whipped cream and another tiny spoon of caramel sauce as a garnish.

OVEN ROASTED ZUCCHINI AND BROCCOLI

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I am always looking for simple ways to prepare veggies. And roasting them is as easy as it gets. So, when I needed a plain veggie to accompany grilled pork tenderloin and Mediterranean Quinoa Salad for dinner the other evening with Mr. C’s sister Katie and husband Rick, I fixed this recipe. Simple, low calorie, and delicious. And the nice thing about roasted veggies is that they go well with all kinds of main dishes. I chose zucchini and broccoli because that’s what I happened to have on hand. But the dish would have been fine with either vegetable all by itself. (Or asparagus would have been delightful too.) And yes, I know. Grated Parmesan would have been wonderful on top. But sometimes that little bit of extra richness just isn’t necessary. And why add extra calories if the dish is great as is?

So, next time you want to serve broccoli and/or zucchini in just a bit of a different way, give this recipe a try. No fancy ingredients, not a lot of prep time – just good eating!

Well, that’s it for today. Had a delightful time hosting Rick and Katie for a couple of days. Absolutely wonderful to have relatives and friends in our home again. Of course, we are still being careful. Regardless of mask mandates being lifted soon, we are still going to wear masks when we are out and about. And respect others wishes when we are in their homes or businesses. But we have decided that we need to reclaim our lives. So, it’s like that old Reagan era aphorism goes – trust but verify. Trust the educated folks who are saying that things are getting better. But continue to wear our masks to demonstrate the truth behind the statement. Because I believe our continuing fight to bring covid under control is partially due to the folks who continue to care about others by wearing a mask when good judgement dictates.

So, many thanks to all of you who have worn masks and continue to wear masks to help us all. It is after all, our civic duty to do so. But apparently, some people just never quite got the message that freedom and responsibility go hand and hand. But for those of you who did, I salute you and truly appreciate your consideration.

Peace and love to all.

3 T. extra virgin olive oil

1 lg. garlic clove, finely minced

1 tsp. Italian seasoning

½ tsp. kosher salt

freshly ground black pepper

2 med. zucchini, halved and sliced into ½-inch pieces

4 c. broccoli florets and peeled stems

1 T. fresh squeezed lemon juice

Whisk the olive oil, garlic, Italian seasoning, salt, and pepper together in a mixing bowl. Add the zucchini and broccoli. Toss to coat.

Transfer to a parchment paper lined baking sheet in a single layer.

Roast in a pre-heated 425-degree oven for 25 minutes or until the veggies are lightly browned and tender. Remove from oven and drizzle with the lemon juice. Serve immediately.

 

PEARL (ISRAELI) COUSCOUS TABBOULEH SALAD

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What to fix for dinner? That is often the first thought that hits me as I am reading the morning paper while sipping my Americano. You would think, with all the bad news coming out of Putin’s need to rule the world, that dinner would be the furthest thing from my mind. But unfortunately, I can do nothing to stop Putin, but I can do something about making sure our evening’s repast is enjoyable.

So, the other day, after breakfast, while I was whipping up the marinade for Quick and Easy Marinated Flank Steak, I thought a Mediterranean style salad with lots of strong flavors would fit the bill perfectly as an accompaniment. But I didn’t want a green salad. (I do get a bit tired of green salads.) So, how about a pasta salad? Nope, at least not one with the usual pasta suspects. But then I remembered I had some Israeli (pearl) couscous in the pantry. Voilà! Couscous tabbouleh it is! (And yes, couscous is a form of pasta. See a brief explanation below.)

So, with a new salad idea in mind, I went to work on creating the recipe you find below. Of course, I didn’t make it quite like the recipe indicates, because I was out of tomatoes and cucumber. And there was no going to the store for us because there was still an abundance of snow in our area. So, no tomatoes or cucumber. But I certainly will include them next time I make this dish.

So, I hope you enjoy this salad as much as we did. I do realize that there are more ingredients in this recipe than you normally find in a tabbouleh salad. But hey, I like bold flavors in my tabbouleh, hence the kalamata olives, pepperoncini, and feta cheese. But you of course can leave them out.

There is still snow on the ground after 4 days, which is quite unusual for us. But rain is in the forecast, so it might be gone by this evening or at the latest by tomorrow evening. Speaking of tomorrow, Mr. C. and I will be celebrating our 29th anniversary by attending a matinee and then dinner at one of our favorite restaurants. Good grief how the time has flown. But I wouldn’t have wanted it to fly by with anyone else. Mr. C. is my best friend, the kindest person anyone could ever hope to meet, and basically the love of my life. And he plays a wicked piano. Could any gal ask for more?

Peace and love to all.  

For the vinaigrette:

⅓ c. extra virgin olive oil

2 T. fresh lemon juice

1 tsp. dill weed

2 garlic cloves, finely minced

½ tsp. seasoned salt

freshly ground black pepper

Whisk all ingredients together in a mixing bowl. Set aside until needed.

For the couscous:

1 T. extra virgin olive oil

1 c. pearl couscous

1 c. boiling water

1 tsp. vegetable base (I use Better Than Bouillon Vegetable base)

1 c. halved grape or cherry tomatoes

1 c. diced English cucumber

½ c. finely chopped celery

½ c. sliced kalamata olives

⅓ c. finely chopped red onion

⅓ c. chopped pepperoncini  

2 T. chopped fresh parsley

1 (14-oz.) can artichoke hearts, roughly chopped  

1 c. crumbled feta cheese

Heat the olive oil in a medium-sized, covered, heavy pot. Add the couscous and sauté until golden brown. Add the boiling water and vegetable base. Quickly cover the saucepan with a lid and let the couscous simmer for about 10 minutes undisturbed until it has fully absorbed the liquid. Remove the lid, fluff with a fork, and allow to come to room temperature.

In a large mixing bowl, combine the tomatoes, cucumber, celery, kalamata olives, red onion, pepperoncini, parsley, and artichoke hearts. Mix together. When cool, gently stir in the couscous.

Give the vinaigrette a quick whisk and add it to the couscous mixture. Mix well to combine. Adjust seasoning. Just before serving, mix in the crumbled feta.

*Couscous

According to the food network, “All couscous is made from semolina. Semolina is the name we give to flour that is ground from durum wheat. Durum wheat is a very hard wheat, higher in protein than the wheat all-purpose flour is made from. Semolina is golden yellow and gives couscous a nuttier taste than a pasta made with all-purpose flour. Keep in mind when using couscous that it is made from wheat and therefore, it’s not gluten-free.

Israeli couscous is made from the same semolina flour that Moroccan couscous is, but the balls of dough are larger and more consistently round.”  

      

QUICK AND EASY MARINATED FLANK STEAK

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In keeping with my new cooking philosophy, which BTW I fail to adhere to most of the time, I am never-the-less endeavoring to adopt the KISS (Keep It Simple Sister) principle. Which means, I’m trying to spend less time on my feet in the kitchen. So far, my brain still thinks I’m 37, while my legs and feet tell a different story. But every so often the whole team comes together, and I manage to produce a dish that takes little time to prepare but tastes like I’ve been slaving away in the kitchen for hours. And one of the best ways I know to accomplish this feat, is by serving grilled meat that has been marinated. Because while the meat is marinating, not only are the muscle fibers being tenderized, but flavor is also being added to the meat. And well, not to put too fine a point on it, for not much prep time, I still appear to have my cooking act together. And isn’t that a grand thing! But really, it’s the marinade and Mr. C. in front of the grill that does all the heavy work. While I take the credit. (See how that works!)

So, yesterday, while a nice old hunk of flank steak was in the last throes of defrosting, I went in search of a simple marinade recipe. And I found the perfect recipe on the delish.com site. 4 ingredients. (You can’t get much easier than that.) And the result was fantastic. The meat was tender. The flavor was wonderful.

I served the thinly sliced meat with Mediterranean Pearl (Israeli) Couscous Salad. (Recipe to be posted soon.) And the combination worked very well together.

So, once again, I pulled off dinner with a minimal amount of work. And for tonight’s dinner, I have leftover meat and salad. Win/win. Of course, I will mess with the meat and make it into a dish that hopefully takes little effort. (I’m actually thinking of steak burritos. We’ll see what I come up with.)

As far as last night’s dinner, I’m giving myself a B+. An A+ for the meat, but a C+ for the length of time it took me to make the salad. But I can live with a B+. My feet can too.

Peace and love to all.

⅓ c. extra-virgin olive oil

¼ c. reduced-sodium soy sauce

2 T. fresh lime or lemon juice

2 T. brown sugar

2 lb. flank steak, all fat and silver skin removed

kosher salt

freshly ground black pepper

In a large flat container, whisk the olive oil, soy sauce, lime juice, and brown sugar together. Add steak and toss until coated. Marinate for at least 2 hours in the refrigerator. (I marinated mine for 4 hours, and it was perfect.)

Remove steak from marinade. Season lightly with salt and pepper.

Preheat grill to medium-high. Place steak on grill and cook to your liking. For the perfect medium-rare flank steak, grill for 8-12 minutes (depending on thickness of meat), turning about 1 minute before the halfway point. A meat thermometer should read no higher than 130-degrees.

Remove from grill and rest the steak lightly covered with foil for 5 minutes before thinly slicing on the diagonal.

       

ITALIAN PARSLEY AND FRESH BASIL VINIAGRETTE  

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You know I am always looking for new salad dressing recipes to bring an ever-changing flavor sensation to our otherwise tedious adherence to salads that begin by adding romaine and arugula to a salad bowl. But don’t get me wrong. We love green salads. But, whereas many refrigerators contain several flavors of bottled salad dressing from which to choose, our refrigerator only contains the remnants, if any, of the last salad dressing I prepared. So, the dressings I make had better be pretty darn delicious.

So, the other day I went looking for a salad dressing recipe that possibly contained a new, and perhaps completely unheard of salad dressing ingredient. I didn’t find one. But what I did find was this fabulous recipe straight from Jenn Segal’s blog onceuponachef.com. There were no new and exciting ingredients to be found in the recipe. Not a single ingredient that I had never used before in a salad dressing. But, for whatever reason, I was drawn to the recipe. Not only because it was easy to prepare, but because the ratios looked a little off to me. I know that sounds strange. But a full cup of fresh parsley? That seemed like too much to me. But I trust Jenn. I have messed with enough of her recipes to feel comfortable that she and I think a lot alike when it comes to food. So, I made the vinaigrette exactly as written. And I am here to tell you, this recipe makes for one absolutely delicious salad dressing. So, thank you Jenn for another wonderful recipe.

Well, that’s it for today. Sorry for no picture, but a picture of salad dressing in a bottle is not my idea of something that would pique your interest.

We’re staying home today because we had snow again last night, and the roads are a bit dicey. Not to mention our steep driveway. Mr. C. just finished shoveling it, but I’m not going to sit in a car, going backwards down a steep and not terribly wide bit of concrete. And should we not be able to stop the car at the bottom of our driveway, after crossing the road we would find ourselves backed into a fairly deep ravine. So, I’m not going anywhere! I’m staying in the safety of our warm and cozy home. And do a bit of recipe research. (As if I don’t do that every day anyway!) But forced confinement makes it all that much easier to justify spending hours on my computer.

Peace and love to all.  

1 c. loosely packed fresh Italian parsley leaves

1 c. loosely packed fresh basil leaves

2 cloves garlic, peeled

¼ tsp. dried oregano

¼ c. red wine vinegar

¾ c. extra virgin olive oi

1½ tsp. honey

¾ tsp. kosher salt 

freshly ground black pepper

Whirl everything in a food processor. Store in the fridge.

   

CURRIED QUINOA WITH SLIVERED ALMONDS AND GOLDEN RAISINS  

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Every time I think I may have come up with a radically new flavor combination, all I have to do is go on-line and do a search. Take yesterday, for example. While trying to come up with a new way to cook quinoa, I considered whether quinoa and curry powder might make a unique and delicious combination. Well, I was hardly the first person to come up with that idea! (I swear there is nothing new under the sun!) Because low and behold, there were 2,900,000 results from which to choose. Yikes! So, no Patti, you were not the first person to think these two, star ingredients would combine beautifully. But not being crazy or stupid, I decided to let someone else do the heavy lifting (so to speak). So, I based the recipe you find below on Sarah Brull’s recipe for Curried Quinoa Pilaf. And with the few modifications I made, I consider this easy recipe a winner.

The curry flavor is in no way overwhelming, and the toasted almonds provide a delightful crunch. And then there are the golden raisins. I love golden raisins. They provide that tiny bit of sweetness in this dish that is perfect with the spices.

So, for all of you out there who may not have tried quinoa, I would suggest starting with this recipe. And if you are already a quinoa lover, can you ever have too many great recipes that include this healthy seed. Of course not!

Well, it’s sunny here on Camano Island. There is still snow on the ground from a recent storm. The bay is looking quite docile, and at least the bottom 2/3rds of Mt. Baker is showing itself. Along with great vistas of many other snow-capped mountains in the Cascade Range. Miles and Max (our orange fuzzy family members) are happily enjoying their afternoon naps. Mr. C. is having a pleasant afternoon in rehearsal up north, and I have leftovers from last evening to serve for dinner tonight. In other words, all’s well with my world. Hope the same can be said for your world too. And do try this recipe. It’s really good.

Peace and love to all.

2 T. extra virgin olive oil

½ onion, chopped

2 cloves garlic, finely minced

1 tsp. curry powder, or more to taste

¼ tsp. cumin

1 c. quinoa, thoroughly rinsed and drained (I like the tri-color quinoa)

1 c. water

2 tsp. vegetable base (I use Better Than Bouillon Vegetable base)

¼ tsp. kosher salt

freshly ground black pepper

1 T. fresh lemon juice

2 T. chopped fresh parsley

½ c. golden raisins

½ c. toasted slivered almonds

Heat olive oil in a covered pan over medium heat. Add the onion and sauté until translucent. Add the garlic, curry, and cumin, and sauté for one minute, or until the garlic is fragrant.

Add the quinoa, water, vegetable base, salt, and pepper. Bring to a boil, then simmer, covered, for approximately 15 minutes, or until all of the liquid is absorbed. Remove from heat and keep covered for five minutes. Then stir in the lemon juice, parsley, golden raisins, and toasted almonds.

Serve warm or at room temperature.

     

SIMPLE SOURDOUGH BOULE (added yeast)

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OK folks, bread baking can’t get much easier than this. So, if you have been holding off baking bread that looks and tastes like it came from a fancy bakery, there is no time like the present to put on an apron and have at it! And I know, this bread could contain one less ingredient if the recipe didn’t call for added yeast. But I believe I have mentioned before that I hardly ever plan-ahead on the type of bread I am going to bake. It’s more of a spontaneous result of realizing while I am making breakfast that we are almost out of bread. See how that works. Running low on bread equals, get your tush in gear and make more! Simple. OK, in my own defense, I do think ahead sometimes. But not nearly as often as I would like. Thus, the added yeast in this recipe. (I never claimed to be a kitchen goddess. But I do qualify for a B+ on consistent behavior. Pavlov would be so proud.)

Anyway – this recipe makes a really great loaf of bread. Perfect for sandwiches, smothered with Garlic Herb Butter (see recipe below) as an accompaniment for Italian food or soup, made into crostini, as the base for bruschetta, or any time a lovely slice of bread is warranted. This recipe basically produces an all-around, delicious, lightly flavored, firm textured, chewy crusted sourdough bread. And super easy to build.

Well, that’s it for today. As usual I have a protagonist to accompany as (in this case) he unravels the mystery of who killed Cock Robin? Not really Cock Robin. But you catch my drift!

Plus, I’m making meat loaf for dinner. And I still haven’t figured out what side dish to serve. Also, salad or veggie? Sometimes it boggles my mind how many choices I make each day that are mostly insignificant in the grand scheme of things. Will my dinner choices have any impact on world peace, for example? Of course not. Will my choices affect our continued good health? You bet your bippy my choices make a difference! So, no pressure Patti! But make the right choices.

And yes, I know. Preparing the menu for every stinkin’ meal, every stinkin’ day takes a lot of thoughtful decision making. But good, healthy food can make all the difference in the world to your family when it comes time to sit down together and share a meal.

So, keep preparing delicious, healthy food for the enjoyment of every person at table. Your reward will be the smile on their face(s). And the knowledge that you are not alone! Every meal planner around the world shares the same predicament!

Peace and love to all.  

1½ c. warm water

¾ c. sourdough starter discard, room temperature

2 tsp. active dry yeast

1½ tsp. kosher salt

4 – 4½ c. bread flour, or as much as needed

extra virgin olive oil 

Place the warm water, sourdough starter, and yeast in the bowl of your stand mixer. Let sit for 5 minutes. Add the salt and 1½ cups of the bread flour. Mix together with your bread hook. Let sit for 5 minutes.

Add enough remaining bread flour to make a soft, elastic dough. Dough should ball up around the bread hook, leaving just a bit stuck to the bottom of the bowl. The dough should be a bit sticky, but not tacky. Pour a bit of oil in the bowl and using your hands and a stiff rubber spatula, form the dough into a ball, completely greased with the oil.

Cover with plastic wrap and allow to rise until doubled in volume, 60-90 minutes. Punch down once during this rising.

Cover a cookie sheet with a rectangle of parchment paper. Use enough parchment paper to allow for lifting the dough into a Dutch oven or clay baker (bread cloche). Gently shape the dough into a ball but avoid kneading. Place the dough ball on the parchment paper. Cover with the same piece of plastic wrap that has been sprayed with cooking spray. Place in a warm, draft free spot for an hour.

In the last half hour of rising, preheat oven to 500 degrees. Place your clay baker or Dutch oven on the middle rack of the oven at the same time you turn it on. You want your clay baker or Dutch oven to get hot right along with the oven.

Once the oven comes to temperature, slash an “X” on the top of the dough. (Don’t use too much force or you will deflate the bread.) Just let the weight of the knife do the work.

Remove the Dutch oven or clay baker from the oven being very careful not to burn yourself. Carefully, using the sides of the parchment paper, lower the dough into the hot Dutch oven or clay baker. Cover the Dutch oven or clay baker and place in the oven.

Bake covered for 30 minutes, then uncover and allow to finish baking. Total baking time is about 35-40 minutes. (Mine is perfect after a total of 35 minutes.) The top should be dark golden brown. The internal temperature should reach at least 205 degrees.

Remove from oven and carefully lift the parchment paper and bread out of the clay baker or Dutch oven onto a wire rack to cool. Cool completely before slicing.

Please note: A trick I use to make lifting my clay baker in and out of the oven, is to place it on a low sided baking sheet before it ever goes into the oven. It’s much easier to lift a baking sheet in and out of the oven than a clay baker. Much less likely to burn yourself. Dutch ovens – no problem. They have nice handles made for the purpose.

Also, if you don’t own a clay baker or a Dutch oven, simply bake the bread as is. It may take longer to bake then the time given above, so to be certain, take the breads temperature to make sure it is done to perfection.

GARLIC HERB BUTTER

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

2 garlic cloves, finely minced

2 tsp. chopped flat-leaf parsley

½ tsp. Italian seasoning

¼ tsp. dried oregano

¼ tsp. kosher salt

freshly ground black pepper

Mush all together and serve at room temperature. Let people slather the butter on themselves, or place sliced bread on a baking sheet and spread liberally with the butter mixture. Bake in a pre-heated 375-degree oven for 8-10 minutes or until the bread is crusty around the edges and the butter topping is very hot. Serve either piping hot or at room temperature.

         

LEFTOVER PORK TENDERLOIN PAPRIKÁS (PAPRIKA) OVER CREAMY PECORINO ROMANO PULISZKA (POLENTA)  

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I love Hungarian food. And this is a quick and easy recipe for a really delicious Hungarian paprikás. The combination of sweet and smoked paprika lends an amazing flavor to this creamy, savory, meat studded sauce. And when served over polenta containing a sheep’s milk cheese, the result is a mouth full of heaven.

For this recipe, based on a recipe from katlynskitchen.com, I used leftover pork tenderloin medallions which worked really well. But if you don’t happen to have leftover pork, you can start with uncooked pork with the same result. (Instructions included below for starting with uncooked pork.)

But don’t skip making the polenta. If you don’t happen to have Pecorino Romano in your fridge, you can certainly use Parmigiano-Reggiano. But if you have never tasted Pecorino Romano, this is a great time to learn about this amazing cheese. We love it! And I always have a big old hunk of it (thank you Costco) in our fridge. It is perfect in all kinds of dishes, and it routinely displays the longevity of a Twinkie. (It doesn’t get blue fuzz around the edges even after a couple of months.) For those of you unfamiliar with this marvelous cheese, a bit of information from the Spruce Eats site:

“Pecorino Romano is an ancient Italian cheese made from 100% sheep’s milk. The milk comes from sheep bred in the wild and fed on natural pastures in Lazio, the province of Grosseto in Tuscany, and the island of Sardinia. It is one of four Italian sheep’s milk cheeses that benefits from protected designation of origin (P.D.O.) status and continues to be made using only traditional methods in its areas of origin.

Pecorino Romano is a hard cheese with a smooth, thin, natural rind. It’s white to pale straw in color, and it’s distinguished by its crumbly texture and an intense salty flavor which increases with age. While Pecorino Romano and Parmigiano-Reggiano cheese have similar uses, they are different. Parmigiano-Reggiano is a hard cow’s milk cheese. It’s nuttier and sweeter than Pecorino Romano, which is decidedly saltier. Depending on the recipe, Pecorino Romano and Parmigiano-Reggiano can be interchangeable or combined, and they are both ideal grating cheeses.” 

So, I guess there’s nothing else to say about this recipe. So, I’ll close for today and go make some granola. Dinner is already prepared. Leftovers. (I’m really learning to love leftovers.) Just a simple green salad to complete the meal, and dinner will be on the table. No fuss, no muss. It’s my lucky day!

As always, be happy and stay healthy.

Peace and love to all.

1 T. extra virgin olive oil

½ sm. onion, chopped

6 oz. button or cremini mushrooms, thickly sliced

2 garlic cloves, finely minced

1 (14.5-oz.) can tomatoes, plus juice (preferably Italian tomatoes)

½ c. chicken stock  

½ lb. (plus or minus) leftover* pork tenderloin or pork roast, cut into ¾ inch cubes

1 T. sweet (regular) paprika (use Hungarian or Spanish paprika in a tin for best flavor)

½ tsp. smoked paprika 

¼ tsp. dried thyme

¼ tsp. dried caraway seeds, crushed

¼ tsp. kosher salt

freshly ground black pepper

2/3 c. sour cream

1 T. freshly chopped parsley

Heat the olive oil in a large, covered pan. (I use my Le Creuset Dutch oven.) Add the onion and mushrooms and cook until the mushrooms begin to brown. Add the garlic and cook for 1 minute.

Add the canned tomatoes, chicken stock, diced cooked pork, sweet and smoked paprika, thyme, caraway seed, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for about 90 minutes, or until the meat is fork tender. Stir periodically. If more liquid is required, add a bit more chicken broth. Taste and adjust seasoning. Just before serving, remove from heat and stir in the sour cream.

Great served over polenta or hot al dente noodles if you prefer. Just before serving, garnish with fresh parsley.

*If you don’t have leftover pork, simply chunk up some uncooked pork tenderloin or roast and brown the meat in a tablespoon of olive oil in a large, covered pan. Then add the onion and proceed as directed.

CREAMY PECORINO-ROMANO POLENTA (PULISZKA)

3 c. chicken broth

pinch sea salt

freshly ground black pepper

¾ c. polenta (coarsely ground cornmeal) (not instant or fast cooking variety)

2-3 T. unsalted butter

½ c. freshly grated Pecorino Romano cheese (or your favorite hard sheep’s 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 Pecorino Romano 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.

PAN SEARED AND SAUCED PORK MEDALLIONS

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Now one thing you should know. These days, I am leaning more and more towards recipes that are quick and easy, but still deliver a big bang for the buck! And pork tenderloin remains one of the best ways I know to accomplish this goal. Except for the bit of silver skin, that BTW must be removed prior to cooking, there is no waste. Plus, you can flavor it up any old way you choose. So, the other evening I chose to adapt a recipe I found on the diethood.com site for our dinner repast. And I can hardly wait to share the recipe with you.

This recipe is so blinkin’ easy I’m almost embarrassed to pass it along. Almost! But I simply must provide you with this recipe because even though I’ve been retired for almost 20 years, I still remember coming home from work wanting nothing more than a nice cocktail and a bit of time to rest my weary bones. But as with all of us, there was still dinner to fix. Now that I’m a bit older, there is still dinner to be prepared, and I still want my evening cocktail. But now that same cocktail is my incentive to cook dinner! I sip away while I prepare dinner. Some might consider my evening libation a bribe to cook dinner. I consider it simply a necessary ingredient for whatever I happen to be making! (And no, I don’t have a drink every evening. But it makes for a good story.)   

Anyway, this is an entrée that can be prepared very quickly, but still taste like it was prepared by the head chef of a truly fine restaurant. And the preparation is extremely easy. Serve the medallions with mashed potatoes, rice, or even buttered noodles and a salad or green veggie, and life’s good. And thank you Katerina for this wonderful recipe.

As always, have fun in your kitchen. Make good food. Laugh a lot. And be kind. Mr. C. and I just finished reading Man of Nazareth by Anthony Burgess. A beautifully written historical novel about the life of Jesus. And throughout the entire book, the theme of kindness was upper most. Kindness to others regardless of ethnicity, color, or any of the other aspects of an individual that result in distrust with no real reason. I wholeheartedly recommend this book to anyone who thinks they may have a bit yet to learn about kindness.

Peace and love to all.

scant ½ tsp. kosher salt

freshly ground black pepper

½ tsp. dried thyme

¼ tsp. paprika

¼ tsp. granulated garlic

¼ tsp. granulated onion

1 (1-1½ lb.) pork tenderloin, all excess fat and silver skin removed  

2 T. avocado or vegetable oil

3 T. unsalted butter, divided

½ c. water

½ tsp. chicken base (I use Better Than Bouillon Chicken base)

1 T. chopped fresh parsley, for garnish 

Combine the salt, pepper, thyme, paprika, granulated garlic, and granulated onion in a small mixing bowl.

Cut the tenderloin into 12 equally thick medallions (rounds). Place the medallions on a small baking sheet. Sprinkle half the seasoning evenly over each medallion. Press down on the medallions to secure the seasoning and to flatten them to an even thickness.

Add the oil to a large fry pan set over medium-high heat. Add the pork medallions (seasoned side down) to the skillet and cook for 3 minutes. While the first side cooks, add the remaining seasoning to the top side of each medallion. Please note: if you don’t have a large enough frying pan so the medallions aren’t crowded in the pan, cook the medallions in 2 batches.

Flip the pork medallions and add 1 tablespoon of the butter to the pan; cook for 2-3 more minutes, or until the internal temperature of the medallions register 135-degrees. (Cooking time will depend on the thickness of the medallions.) DO NOT OVERCOOK!

Remove the medallions from the skillet and set aside on a platter.

Slowly whisk in the water and chicken base while scraping up all the browned bits from the bottom of the pan. As the sauce cooks over medium heat, add the remaining 2 tablespoons of butter. Gently stir until the melted butter has slightly thickened the sauce.

Return medallions to the skillet. Gently spoon the sauce over the medallions as they heat. Remember: you don’t want to cook the medallions any longer. You are simply re-heating them a bit.  

Remove from heat, garnish with parsley, and serve the medallions immediately.

NO BAKE FRUIT AND NUT GRANOLA SQUARES

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For those of us trying to be good (that is staying away from cookies, candy, and the like), we still deserve a treat occasionally. And for those of us getting older and faced with the possible onset of diseases (like diabetes) that often hit as we hobble into our golden years, we have to be particularly careful what we put in our mouths.

So, I decided to look for a treat recipe for myself that packed a wallop. Wallop in this case defined as having “a big flavor bang, in a small package, that’s reasonably healthy”. (Not an easy task.) So, when I discovered a recipe for a 5-ingredient granola bar on the minimalistbaker.com site, I decided this treat would work for me with a few minor ingredient adjustments. And the recipe you find below is the result. Plus, I cut the pieces much smaller than the original recipe suggests. Actually, about a third the size. But as it turned out, one piece is absolutely enough. Because these babies are rich.

But OMG, they are delicious. Perfect for those times when nothing but a bit of sweet will do! But I try not to eat one a day. They aren’t vitamins after all!  Even if they do contain healthy ingredients. According to healthline.com “Dates boast an impressive nutrient profile but are quite sweet. Yet, they’re packed with fiber, which helps your body absorb its sugars more slowly. When eaten in moderation, they’re a safe and healthy choice for people with diabetes.”

And maple syrup, which again should be eaten in moderation, according to food.ndtv.com states “the glycemic index of maple syrup is around 54. Foods with glycemic index lower than 55 get digested slowly, enabling slow release of sugar in the blood stream, prevented chances of abnormal blood sugar spikes.”

And then there’s the peanut butter. (Oh, how I love peanut butter!) According to the nationalpeanutboard.org “Individuals with diabetes need foods that can help manage blood sugar and weight. Peanuts and peanut butter can be a powerful ally to reaching success. Peanuts and peanut butter have a low glycemic index, which means they don’t cause blood sugar to rise sharply.”

And to top things off, these squares also contain almonds and rolled oats. But everyone knows the health benefits of these two incredible ingredients, so I will skip describing their many glorious assets.

Final analysis – these granola squares are easy to prepare, contain healthy ingredients, and taste really, really good. Oh, and they’re crunchy. And who doesn’t love crunchy!

No more to say except – stay healthy, stay kind, stay involved, and stay safe. Oh, and stay informed. It’s natural to want to protect ourselves from all things unpleasant. But it’s not wise to forgo information that is not to one’s liking. Especially on current events. But we should always choose wisely how and where we gather information. And to my thinking, reliable sources don’t just state their own feelings on a subject. They try to give only the facts and allow the reader or listener to use their own critical thinking abilities. For me, this is the foremost criteria for good reporting. I don’t appreciate being talked down to. Or being told what to believe. But when someone is an expert, or reporting on what was said by an expert, it allows me to come to my own conclusion. For this type of reporting, I am most appreciative. And the only kind that truly holds my interest. Or for which any attention is received by me at all! 

Peace and love to all.

1 c. (packed) roughly chopped dates (I use Medjool dates)

2-3 tsp. water

1 c. toasted* slivered almonds

1½ c. toasted* rolled oats

½ c. finely chopped dried apricots (or dried fruit of choice)

¼ c. real maple syrup  

¼ c. creamy salted peanut butter (not natural)

½ tsp. vanilla  

Process dates and water in a food processor until only small bits remain (about 1 minute). Transfer to a mixing bowl. Stir in the toasted almonds, toasted oats, and dried fruit until well blended.  

Warm the maple syrup and peanut butter in a small saucepan over low heat. Remove from heat and stir in the vanilla. Pour over the oat mixture and mix well.  Scoop mixture into an 8×8-inch baking dish or other small pan lined with parchment paper. (Be sure to use enough parchment paper that you can lift the bars out of the pan.)  

Press down firmly with your fingers until the mixture is uniformly flattened. This helps the squares stick together better.

Cover with plastic wrap and let firm up in fridge for 45 minutes or more.

Remove cold contents from the pan and cut into desired size squares.  

Store in an airtight container in your fridge.

*To toast almonds and oats, place on a rimmed baking sheet and place in a pre-heated 350-degree oven for 10-15 minutes or until slightly golden brown.