ASIAN GREEN BEANS

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So, how many ways are there to take fresh green beans, a vegetable that’s semi acceptable to most young children and veggie hating adults because of their fairly benign flavor, and turn them into something special? A preparation that will practically guaranty that everyone at table will delight in packing away these low-calorie, nutrient rich (vitamin C, dietary fiber, folate, vitamin K and silicon needed for healthy bones, skin, and hair), skinny green darlings? (Even if they are – a vegetable!)   

Well of course there are several ways to make green beans sublimely edible. And some are even on this site! But last evening, I was in the mood for Chinese food. (When am I not???)

So, I started thinking about how to use the green beans we had received in our last farm box to best advantage? (Did I mention I was in the mood for Chinese food?) Yah, I did. Anyway, soy sauce had to be part of the equation. And I am a true believer in the culinary merits of toasted sesame oil. Throw in a bit of garlic and Sriracha for good measure, and you’re set on the right path. Of course, I had a little bit of help with this recipe from Amanda at thewholesomedish.com. (It’s basically her recipe with a couple of additions I read about in the comments section of her blog post.) But I put my own spin on the recipe, so I’m taking credit for that much at least! Now, let’s get to the main reason for posting this recipe.

Green beans fixed this way are DAMN DELICIOUS! And very easy to prepare. And the sauce can be made ahead of time. The green beans can also be snipped and set aside until needed. (I love it when I can do my prep work well ahead of when we actually feel like having dinner.)

I served the beans last evening with SWEET AND SOUR SESAME PORK and plain steamed rice. (Recipe for the pork to follow in the next couple of days.) And between the two dishes, I felt like we were dining at a very fine Chinese restaurant. (And I hadn’t even worked up a sweat!) (Plus, there was no hidden MSG anywhere to be found!)  

So, if you too love Chinese food (American Chinese food that is), I recommend you prepare both of these recipes next time only Chinese food will quench your craving.

And, of course, always give in to your cravings. (Even if they are for chocolate chip cookies.) Because this is it folks. What we are experiencing right now, is our reality. And not to make too fine a point on the obvious – but we and everyone we know and love, are going to be a long time dead! (Some sooner than later!) But while we are still alive – we should LIVE!

I take prednisone. Granted, only 4 little milligrams to assuage the pain and lethargy caused by rheumatoid arthritis. (I’m lucky!) But still there could be nasty side effects. But like I told my rheumatologist, I would rather feel good now and suffer the consequences when I’m older. If there are any consequences. But while I’m still able, I plan to continue living life to the fullest. And if that includes chocolate cupcakes or cookies every so often, then I say – bring it on! Because I am still alive and happier than I have any right to be. I’m married to a wonderful man. I have some of the best friends and fabulous relatives imaginable. And my children are amazing, productive, and remarkable individuals. So, I am truly a blessed person. But please know, I do not take any of my wonderful life for granted. I cherish every moment. I pray you are as happy and content in yours.

Peace and love to all.  

4 tsp. vegetable oil 

2 tsp. toasted sesame oil

3 T. soy sauce

2 tsp. granulated sugar

freshly ground black pepper (just a smidge)

¼ tsp. Sriracha, or more to taste

1 – 1½ lb. fresh green beans, cut into roughly 2-inch pieces

2 garlic cloves, finely minced

Heat a large skillet or wok over medium-low heat for 2 minutes.

In a small bowl, whisk the vegetable oil, sesame oil, soy sauce, sugar, black pepper, and Sriracha together. Set aside.

Add the green beans to the skillet. Stir them as they start to cook and char a bit. Then, reduce the heat and carefully add the soy sauce mixture to the hot skillet (liquid may spatter a bit). Stir to coat the beans in sauce. Cook for 3-4 minutes, stirring occasionally.  

Stir the garlic into the green beans. Cook for 1 minute, stirring often. Then, serve immediately. (Do not over-cook. These beans should still be somewhat crisp.)

Max in front of the fire on this cold and wintry day. (We finally got the snow that was predicted!)
Our courtyard from the dining room.
In back of our house from the dining room.

            

BEEF STEW WITH GARLIC, ONION, AND CHIVE DUMPLINGS

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For the last several days, weather predictors have been threatening Northwestern Washington with snow. (Like that’s a big threat for people like me!) Because those of us for whom snow is the coolest thing ever, would be overjoyed to see big old fluffy flakes of precipitation fall from the sky. Even though, in our case, almost any amount of snow will render us house bound. (Our driveway and road leading out of our neighborhood are anything but level.)

Lots of snow on Mt. Baker, but so far, none on the deck from which I am taking this picture. That’s Barnum Point in the foreground surrounded on three sides by Port Susan Bay.

But for retired folks like Mr. C. and me, who are already basically tethered to our house because of covid-19, so what? And snow is so pretty. And so much fun to play in. (OK, it used to be fun to play in when I was still skiing. Now however, I stick to admiring it from the comfort of my well heated and comfortable home.) But you understand what I mean. And besides all of which, even though I fervently wish for snow, I have as much say in the matter as my fellow thinking Americans who would like to see one of our former presidents (no name given to avoid a lawsuit) airlifted to a tiny island in the middle of a vast sea of sharks, never to be heard of again! But for reasons unknown to me, I was not handed the responsibility for weather in our region, or for mandating punishment even if said punishment is richly deserved! So, I do the next best thing.

I prepare hearty comfort food that makes us feel like there must be snow on the ground. Which, of course there is. Somewhere. And beef stew, with light as feather dumplings nestled on top, is perfect “snow weather” food. So, of course I hope you give this recipe a try. The stew is delicious. And when topped with dumplings, your entire family will feel like it must be a special occasion. (Snow, or no snow.)

So as always, make each meal a special occasion. And don’t hate snow. None of us can either stop it from falling or hasten its appearance. It simply is what it is. So, stock up on hot chocolate mix and marshmallows. Whip up a batch of chocolate chip cookies or brownies. And graciously accept the inevitable. And after all that effort, and if you still have a modicum of energy left, prepare a hearty and tasty meal to top off another great day of just being alive.

Peace and love to all.

For the Stew:

4-6 slices thick lean bacon, diced

1 lb. lean beef (round steak or top sirloin is great)

2 tsp. seasoned salt

freshly ground black pepper

1½ tsp. paprika

½ c. flour

1 lg. onion, chopped

3 garlic cloves, minced

1 c. chopped celery

2 carrots, sliced ¼-inch thick

3 c. beef stock

1 c. red wine (I use Gallo Hearty Burgundy)

1 T. tomato paste

1 bay leaf

2 tsp. dried thyme leaves

½ tsp. dried rosemary, crushed

1 T. dried parsley

2 medium potatoes, diced

4-6 c. fresh or frozen vegetables (corn, beans, peas, broccoli, mushrooms, zucchini, etc.)

Fry bacon until crisp in a large, covered soup pot. Remove bacon to medium sized bowl. Don’t discard bacon fat. Meanwhile, remove any fat or grizzle from meat and cut into bite size pieces. Sprinkle meat with seasoned salt, pepper, and paprika. Place flour in a bag and add meat cubes. Shake until well coated. Brown meat in bacon fat. As pieces brown, remove to the same bowl as bacon. If more fat is needed to brown all the meat cubes, add a teaspoon or so of vegetable oil.

After all the meat has been browned, add onion, garlic, celery, and carrot slices to the pot. Stir fry for about 5 minutes, lifting brown bits off the bottom. Add beef stock, red wine, tomato paste, bay leaf, thyme, rosemary, and parsley. Bring to boil and add cooked bacon, meat cubes and any accumulated meat juices. Reduce heat to low, cover, and simmer for about 90 minutes or until the meat is almost tender. Stir periodically.

Add potatoes and simmer until they are almost done, about 30 minutes. Add fresh vegetables and cook until crisp tender. Add frozen vegetables and continue cooking until the stew is simmering gently.  

Using a spoon or ice cream scoop, drop dumpling balls into the stew.  (The dumplings will double in size while they cook, so make them as big or small as you wish.)

Cook dumplings at a slow simmer for 10 minutes with pan uncovered. Then cover the pot and simmer for about 10 more minutes or until the dumplings are cooked through. (Make sure you don’t peek while the dumplings are cooking for the last 10 minutes. They need to steam in order to be nice and fluffy and lifting the lid will release the steam.) To check if the dumplings are ready, use a toothpick to test if the dumplings are cooked through. The toothpick will be clean if the dumplings are cooked enough. Then serve the stew immediately.

For the Garlic, Onion, and Chive Dumplings:

1 egg

6 T. whole milk

2 T. veggie oil

1 c. all-purpose flour, fluffed

1½ tsp. baking powder   

½ tsp. kosher salt

freshly ground black pepper

1 garlic clove, finely minced

1 T. chopped dried onion  

2 T. finely chopped fresh or 1 T. dried chives    

In a bowl whisk the egg, milk, and oil together. In another bowl, whisk the flour, baking powder, salt, pepper, garlic, dried onion, and chives together. Stir the dry ingredients into the egg mixture just until combined. Do not over-mix.

MOCHA CUPCAKES WITH ESPRESSO CREAM CHEESE FROSTING

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OK, confession time. I am currently experiencing an insatiable hunger for cake. Why? I have no idea. Granted, I have always loved a really delicious, moist and tender cake. But that still doesn’t explain my overwhelming desire to produce one every few days! The only thing that might partially explain this current phenomenon, is that for the 12 years prior to our last JazzVox home concert in January of 2020, I was building fun desserts to serve our guests every month that we were not traveling. (104 concerts in our home, and at least 30 in other hosts homes. So, you do the math. And yes, some months fixing food to serve guests at other locations.) So, many of the desserts I served included cake, in some form or other. (There are only so many kinds of desserts you can serve 25-44 guests during a 15-minute intermission.) So, apparently my sweet tooth has been feeling a bit neglected lately. Especially since all the Christmas cookies have finally been eaten!

Now that you all know more about my life than you ever wanted or needed to know, I’ll get back to telling you about these delicious cupcakes. But first, you might be wondering why cupcakes rather than a 9×13-inch sheet cake, for example. Well, there’s method to my madness in this regard. Cupcakes are easier to share. (Special delivery to our dear friends and neighbors Mark and Vicki.) And cupcakes come portion controlled. Plus, I think there is more frosting on cupcakes than on regular cut pieces of cake. At least on my cupcakes there’s more frosting! So, until we can once again entertain guests in our home, it’s probably going to be cupcakes rather than a big old honkin’ cake.

Now, about these cupcakes. If you enjoy a moist and fluffy chocolate and coffee flavored cake, you are going to love these cupcakes. And then when topped with an espresso cream cheese frosting, I mean really, what’s not to like? (And yes, if you read my blog regularly, this is the same frosting that’s on the Bailey’s Irish Cream Cupcakes with Espresso Cream Cheese Frosting recipe.)

And I must say, it’s very refreshing not to have to use a mixer for the cake batter. So, ease of preparation is another reason to love this cake. Of course, you will need a mixer for the frosting. But very few recipes come with out some effort involved. But truly, any effort expended on these cupcakes is worth it. They are simply delicious. And worthy of your time.

As always, keep having fun in your kitchen. Keep preparing healthy and delicious food. And every so often, make your family a treat.

It has been one heck of a ride this past year. And unfortunately, the ride isn’t over yet. So, anything we as cooks can do to make life more pleasant for ourselves and our families – I say – let’s just do it. And if it means brownies at bedtime, so what! Or pancakes with strawberries and whipped cream for dinner. Again, who cares! Just a slight shift from normal can keep life exciting. And from becoming unbearably consistent.  

Peace and love to all.    

1½ c. unbleached all-purpose flour, fluffed

1⅓ c. granulated sugar

4½ tsp. good quality cocoa powder

1 tsp. espresso powder

½ tsp. kosher salt

1½ tsp. baking soda

¾ tsp. baking powder

¼ c. sour cream

¼ c. buttermilk

2 lg. eggs

¾ c. water

¼ c. + 2 T. vegetable oil

chocolate covered coffee beans, decoration, opt.

Add 16-18 papers to a cupcake pan.

Whisk the flour, sugar, cocoa powder, espresso powder, salt, soda, and baking powder together in a bowl.

In a separate bowl, whisk the sour cream, buttermilk, eggs, water, and oil together. Add the wet ingredients to the dry ingredients and beat by hand for a couple of minutes or until the batter is well combined and kind of glossy.

Fill the cupcake papers ¾ of the way full. (Do not be tempted to add more!) Bake in a pre-heated 350-degree oven for 15-19 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven and allow to cool completely before frosting. Top with roughly crushed chocolate covered coffee beans, if desired.  

Espresso Cream Cheese Frosting:

¼ c. (½ stick) unsalted butter, room temperature

4 oz. (½ 8-oz. pkg.) full fat cream cheese, room temperature  

¾ tsp. espresso powder (I use Medaglia d’Oro instant espresso coffee)

tiny pinch kosher salt   

1 tsp. vanilla extract

1½ c. powdered sugar (more or less as needed)

Beat the butter on low speed until softened. Add the cream cheese and beat until the mixture is creamy, smooth, and no lumps. Add the espresso powder, salt, and vanilla. Gradually add the powdered sugar until thoroughly blended. (The frosting should be quite soft. Just enough powdered sugar to hold peaks.)  

CREAMY LEMON CHICKEN

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OK, this is another one of those chicken dishes prompted by my desire for a dish that is not only quick and easy to build, but creamy and rich tasting. Because more often than I would prefer, no dish sounds quite as enticing as heavy cream and starch in combination. I haven’t figured out exactly what has triggered this change, but never-the-less, it has become a reality. I vacillate between thinking the problem stems from my desire for comfort food brought on by current world events or my mind reminding me to just “go for it, because after all, you’re not getting any younger!” Either way, creamy dishes seem to be winning.

So, to offset some of the health risks associated with my current unhealthy tendency towards heavy cream, I have tried, in most part unsuccessfully, to cut down on high cholesterol saturated fats. And this recipe including heavy cream, is an example of me failing miserably. But boy of boy is this slightly changed chicken recipe from recipetineats.com. delicious. The only saving grace is that I couldn’t eat very much of this rich and satisfying dish. Plus, I served it over steamed brown rice. So, I deserve a few “good girl” points for not serving it over pasta! (And it was excellent over brown rice BTW.)

Now for those of you with no cholesterol issues or diminished, age related, physical abilities, this recipe shouldn’t cause you even a minute’s consideration. And even if you are on that slippery slope of advancing age, like me, we all deserve a treat periodically. And this definitely falls into the treat category. And truly, this dish could not be easier or quicker to prepare.

Of course, you do realize that I like to poke fun at myself and perhaps even exaggerate every so often to make my writing more interesting. So, I hope you also understand that I do take our over-all health very seriously. There is nothing I care more about than keeping us able to live productive and enthusiastic lives well into our 90s. So, I do take some liberties occasionally. But my love of cream is not one of those times. I love cream and am not afraid to admit it!

As always, stay happy, stay healthy, and keep having fun. Life is a ball. And exactly what you make of it!

Peace and love to all.        

2 chicken breasts, sliced in half lengthwise, then into smaller pieces  

kosher salt  

freshly ground black pepper

¼ c. flour

3 T. unsalted butter, or more as needed

2 garlic cloves, finely minced

1 c. chicken broth

½ c. heavy cream

1 tsp. lemon zest 

2-3 T. fresh lemon juice (start with 2 tablespoons)   

2 tsp. Dijon mustard

½ c. finely grated Parmesan cheese 

1 T. finely chopped fresh parsley

Dry the chicken pieces with paper towels. Sprinkle each side with salt and pepper. Coat with the flour, shaking off excess before placing in the pan.

Melt the butter in a large skillet over medium high heat. Cook the chicken until done, hopefully achieving a light golden brown on both sides. Remove to a plate.

Add a touch more butter if your pan is dry. Add the garlic and cook for 1 minute. 

Add the chicken broth, cream, lemon zest, lemon juice, and Dijon mustard. Bring to a simmer and whisk to clean the bottom of the pan and incorporate the mustard.

Add the Parmesan cheese and simmer rapidly for 3 minutes or until the sauce thickens slightly. Adjust seasoning and add more lemon juice if needed.   

Return the chicken to the pan (pour in any juices on the plate too), turn to coat.

Spoon chicken and sauce over freshly cooked al dente pasta or rice. Sprinkle with parsley and serve immediately. 

     

NEW YORK STYLE BAGELS

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And no, I’ve never had a real, baked in NY, bagel. But I’m an avid reader. And I’ve read many a line waxing poetic about NY bagels by a New York city dwelling protagonist. So, when I decided to research how to make a non-sourdough, New York style, “everything” seasoning bagel, I started by researching, you guessed it, New York style bagel recipes. (Clever of me, don’t you think!) But what the heck makes New York style bagels any different than say, Baltimore style bagels? Or Camano Island style bagels for that matter? And guess what I found? NY style bagels are purported to be very chewy, but not overly doughy. And often topped with a savory, crunchy mixture of ingredients. Oh baby, just exactly what I love most about bagels. And not at all like some of the bagel wannabe products you find in most grocery stores in America. So, next requirement – ease of preparation.

If I’m going to start making New York style bagels on a regular basis, they better be pretty darn easy to prepare! (That old, I’m getting lazier and lazier thing rearing its ugly head again!) So, I glommed a couple three recipes together, and this recipe is the result. And I must say, I dare you to find a better bagel. (At least on Camano Island.) Or an easier bagel to prepare! (And not just on Camano Island!) And delicious? You bet!

So, if you’ve been putting off bagel making because you thought if was outside your skill set, think again. This recipe is easy to achieve. And the rewards are plentiful. Just the look on a family member’s face when they first bite into a toasted, cream cheese smeared bagel at breakfast is enough to cause the maker to feel good all day. And the money you will save making your own bagels? I figure, 1 homemade bagel probably costs about $.20. If you buy a boutique bagel, you are going to spend anywhere from $.75 to $1.25 a crack! Maybe even more! So, you do the math! Of course, your time is worth something. But I don’t know about you, but I get the same amount of money if I prepare something in the kitchen or read a book in the den. Zero!

As always, spend your time wisely. Be productive. But each and every day spend some time just for yourself. Even if it’s only 30 minutes. I make deals with myself. If I clean the bathrooms and dust, then I allow myself the same amount of time to read that afternoon. I realize that kind of luxury is sometimes impossible unless you are retired. But even when I was a working mother, I always found at least 30 minutes a day to read. That little bit of time for myself each day helped me keep my sanity. Because “mommy” at work (aka manager) and “mommy” at home, can be very stressful. Time out to be just Patti was imperative!

Peace and love to all.   

4 c. bread flour

2 tsp. instantdry yeast

4 tsp. granulated sugar

1½ tsp. fine sea salt

1¼ c. warm water

extra virgin olive oil

1 egg white, beaten (if you are going to add a topping before baking)  

In the bowl of an electric mixer fitted with a dough hook, mix 3½ cups of the bread flour, yeast, sugar, and salt together. 

Slowly add the warm water. Knead the dough until it forms a ball and cleans the bottom of the bowl using additional flour as needed. Work until the dough is smooth, elastic, and a quite stiff.  

Pour a bit of the olive oil around the dough, and using your fingers and a stiff rubber spatula, form the dough into a ball lightly coated with the oil.

Cover the bowl tightly with plastic wrap and a tea towel. Let rise in a warm place for 1 hour, or until the dough has doubled in size. Punch the dough down, and let it rest for 10 minutes.

After 10 minutes, divide the dough into 8 equal sized pieces. Shape the bagels by forming each piece into a ball and using your thumb, punch a hole through the middle of the ball, stretching out the dough to make the center hole larger. Set the shaped bagels on a lightly greased, parchment paper lined large baking sheet. If the holes start to fill, stretch them out by hand. Cover with a tea towel and allow to rest for 20 minutes.

Just before the bagels went in their hot bath

Meanwhile, preheat your oven to 425 degrees.

Fill a large 12-inch skillet ½ to ¾ full of water. Bring the water to a boil. When the water is boiling, drop the bagels, 4 at a time, into the boiling water. Boil for 90 seconds on each side. Using a slotted spatula, remove the bagels from the boiling water and place  back on the parchment paper lined baking sheet at least 1-inch apart.

To add a topping, lightly slather each bagel with beaten egg white, then sprinkle on your choice of topping. (See list below of some of the usual topping suspects.)    

Bake for 18-20 minutes in your pre-heated oven until a light golden brown and the internal temperature reaches 190 degrees. Remove from oven and allow to cool on a wire rack. Store in an airtight container.

Bagel Topping:

  • Sesame seeds
  • Poppy seeds
  • Coarse salt (I use kosher salt)
  • Everything Seasoning (see recipe below)

“EVERYTHING” SEASONING

2 T. poppy seeds

2 T. sesame seeds

1 T. dried finely minced onion (I crush the dehydrated onion in my mortar and pestle before adding it to the other ingredients)

1 tsp. granulated garlic

1 tsp. kosher salt

Mix all ingredients together and store in an air-tight container.

      

CREAMY LEFTOVER SALMON FETTUCCINE ALFREDO

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Yesterday I posted a recipe for Herb and Garlic Baked Lightly Smoked Steelhead Trout or Salmon. Darn good recipe BTW. That same evening, I used the planned over baked salmon in this lovely pasta dish from recipetineats.com.

Now I know what you’re thinking. And I get it. Like everyone else, you are probably trying hard to step away from highly caloric and heavily cholesterol laden dishes. And Alfredo is one of the most caloric pasta dishes imaginable. All that butter, heavy cream, and cheese. And I totally understand your concern. But please know, I am right there with you. So, in this recipe, the amount of butter called for has been cut way back. The amount of heavy cream has been dramatically reduced. And there isn’t even as much cheese as is usually suggested in most Alfredo recipes.  

So, of course the next question you probably have is, “does it taste like a “real” Alfredo”? And I can happily and truthfully answer – yes, indeed it does. In fact, perhaps even better because it isn’t so cloyingly rich. The sauce just perfectly coats the pasta and doesn’t in any way detract from the delicious light flavor of the fish. So, am I pleased to pass this recipe along to you? You can bet your last pound of Parmigiano Reggiano on it!

Plus, this is probably one of the easiest and quickest pasta recipes to prepare. Not a lot of chopping of veggies or hours of simmering. Of course, having planned over salmon cuts down on the prep time. But even if you don’t start with planned overs, a quick bake of some fresh salmon doesn’t take that much time.

So, let me recommend this delicious fish dish next time you want to celebrate life, an anniversary, the fact you have survived another week of work, or you haven’t sent one of your kids to their room until they are 18. (Even though the kid may have richly deserved it!) (You know I’m just kidding. But if you’re a parent, and that thought hasn’t flashed into your mind at least once, you simply haven’t been paying enough attention or your children have yet to enter the “terrible teens”!)

As always, keep laughing at all the interesting situations life throws your way. Keep loving your teenagers even if they drive you crazy. Believe me, someday you will remember those days with longing. So, while they are still at home, fill them up with good food, good memories, and help them learn to make good choices. And above all else, be a good example. They are learning to be an adult from you. Peace and love to all.     

3 T. unsalted butter

1 sm. shallot, very finely minced  

½ c. heavy cream 

¼ tsp. kosher salt

freshly ground black pepper

¾ c. finely grated Parmigiano Reggiano, plus more for table  

8 oz. fettuccine, cooked al dente  

½ – 1 c. pasta cooking water

6-8 oz. cooked salmon, flaked

1 T. chopped fresh parsley 

Melt the butter in a large fry pan over medium high heat. Add the shallot and sauté for 2 minutes or until tender. Add the cream, salt, and pepper and bring to boil. Turn heat down to medium low and simmer for 3 minutes.

Remove from heat and stir in the Parmigiano Reggiano until the sauce is smooth and creamy.

Transfer the just cooked al dente pasta and ½ cup of the pasta water to the fry pan with the sauce. Add the salmon. Return the fry pan to the stove over medium heat. Toss very gently to coat the pasta in the sauce and allow the sauce to thicken and completely coat the pasta. If needed, add a bit more pasta water.

Remove from heat and adjust seasoning if required. Serve immediately, garnished with parsley. Pass additional Parmigiano Reggiano at table.

HERB AND GARLIC BAKED LIGHTLY SMOKED STEELHEAD TROUT OR SALMON

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I love fish and chips with a big old tub of tartar sauce on the side and lots of French fries to dip in ranch dressing. Oh, and a couple of extra lemon wedges to squeeze over the fish. But fish and chips are not what I should be eating routinely. Unfortunately! Even if “the experts” recommend eating fish a couple times a week. Especially Alaskan salmon and cod. So, the cod part of fish and chips isn’t the problem. It’s the preparation and dipping components that are the culprits. So, I refrain as much as possible from partaking of this heavenly combination.

Instead, I have tasked myself with finding other tasty ways to incorporate seafood, especially fish containing omega-3 fatty acids (salmon, trout, sardines) and some shellfish (oysters, crab, mussels, and squid), into our diet. Shouldn’t be a problem really, because Mr. C. and I love most of the fresh and salt-water offerings found in the seafood display case of upscale markets. It’s just figuring out how to serve them in a healthy and imaginative way that causes any hesitancy.

So, when Mr. C. brought home 1½ pounds of steelhead trout the other day, and stated that he planned to lightly smoke it, I decided to look for another lovely way to serve this delicacy. I could have simply fixed Lightly Smoked Baked Steelhead Trout or Salmon (recipe on site), but I thought another preparation would make for a pleasant change. But I must say, either way you choose to prepare your salmon or trout, you are going to be happy with the results.

Either way, the fish is so darn tasty that you won’t miss tartar sauce or aioli in the least. And the preparation could not be easier.

And lest you think a pound and a half of fish is too much for just the two of us at one seating, you’re absolutely correct. We usually buy extra so that I can be creative with the planned overs. So, look for my recipe for Creamy Leftover Salmon Fettuccine coming to your very own computer in the near future. (And no, not a low calorie dish. But not as bad as you would expect!)

As always, find the joy in whatever you do. And keep creating delicious and wholesome dishes for yourself and your family to enjoy.

Peace and love to all.  

1½ lb. steelhead or salmon filet, cut into serving sized pieces and lightly smoked*

2 T. unsalted butter

2 T. fresh lemon juice 

1½ tsp. Dijon mustard

2 T. finely chopped fresh parsley 

2 garlic cloves, finely minced 

½ tsp. fine sea salt

freshly ground black pepper

Melt the butter in a small microwave safe bowl. Stir in the lemon juice, Dijon mustard, parsley, garlic, salt, and pepper. Lay the filets, skin side down, on a foil lined rimmed baking pan.

Slather the butter mixture over the top and down the sides of the salmon.  

Bake in a pre-heated 325-degree oven for 12-15 min or until just cooked through and flaky. Don’t over-cook. (When the fish is done, it should register no more than 125 degrees on an instant-read thermometer. Or you can check for doneness by using a fork to pull back on a section of the thickest part of the filet. If the salmon is done, the flesh will look opaque and a knife will slide easily through the flesh.)

Remove from oven and let rest for about 2 minutes before serving.

*Mr. C. lightly smokes the steelhead or salmon for 30-45 minutes using alder chips. Then he takes the salmon out of the smoker and it’s up to me to do my magic.

For another wonderful recipe starring lightly smoked steelhead or salmon, see my sister-in-law Katie’s recipe for Lightly Smoked Steelhead Trout or Salmon on this site.    

SIMPLE PIZZA CRUST

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This time I topped our pizza with the pizza sauce recipe found below, 6-oz. pepperoni, 1 pound fresh mozzarella, 1/4 cup chopped onion, 3/4 can of sliced black olives, and a sprinkling of Parmesan cheese.
Before the pizza was baked.

In my never-ending quest to develop the best homemade pizza crust imaginable, I once again succumbed to the siren call of the internet and found this basic recipe on the bobsredmill.com site. OK, I changed things up a bit by adding vital wheat gluten and made a huge change to the preparation instructions. So, I know what you’re thinking. “Patti, if you’re going to basically change a recipe, even not radically, why bother giving the original post any credit at all?” There are two reasons in this case. First, the bones of this recipe are not mine. And because I basically have a great deal of respect for this employee-owned American company. I purchase their products whenever possible. So, I would not cheat them out of any credit they so richly deserve, even if I have, in all good conscience, improved their original recipe! (Which I believe I have in this case.) Of course, they might object to my assessment. But all I can say to that is – tough noogies! (I’ve always wanted to write that!) But no disrespect for Bob’s Red Mill intended!  

Anyway, this turned out to be a perfect pizza crust. Tender, chewy, tasty, easily worked – in all, everything you want in a pizza crust. OK, if you are a lover of thick crust, this probably isn’t the crust for you. But I am firmly in the thin crust camp. So be off with you if you like a thick, gooey, starchy, incredibly caloric base for your delicious sauce and toppings. This recipe is simply not the right one for you! But see you next time. I’m sure I have lots of other recipes on which we can establish common ground.

But back to this recipe. And, speaking of sauce, please check out my new (thanks to the simplyscratch.com site), Sun Dried Tomato Pizza Sauce recipe. (See recipe below.) This sauce is so incredibly delicious. But be warned. This is not a wimpy pizza sauce. This is a sauce with authority! So, spread lightly. The rest of course can happily reside in your freezer until the net time you get a hankering for homemade pizza. Just give it a try. Easy to prepare and the taste is unapparelled.

So, as always – keep preparing nutritious and delicious food for yourself and your family. And if you are a parent with children still at home, and not already doing so, find ways to engage your kids with cooking and baking projects. Most kids jump at the chance to help make cookies, for example. I know that’s how I first started becoming interested in culinary endeavors. And no, setting the table, clearing the table, loading and unloading the dish washer, that type of thing, is not going to pique their interest! Quite to the contrary, unfortunately. Kids need to help measure or stir something, or at the very least, lick the spoon. Whatever it takes to get them excited about being in the kitchen with you. Plus, it’s a great way to stay well connected with your kids. You never know what they might reveal as they are helping you build a cake. It’s such an unthreatening and intimate time together, that most of their kiddie defenses are down. Of course, you might learn something that you would rather not know. But you’re an adult. You can take it. And it’s always better to know, than not to know! (I think.) So, stay strong.

I’ve always told everyone that being a mother was the hardest job I ever held. But the job for which I will always feel the most pride. And even now, after decades of not being “mommy”, I still cherish the time I spent with my kids as they were evolving into wonderful adult human beings. (Sometimes my blessings overwhelm me. Today is one of those days.) Peace and love to all.  

¾ c. warm water

1 tsp. active dry yeast

1½ tsp. kosher salt

1 tsp. vital wheat gluten flour

2 c. bread flour

extra virgin olive oil 

Combine the water and yeast in the bowl of your stand mixer. Let sit for 5 minutes. Add the salt, gluten flour, and most of the bread flour.

Using your dough hook, mix/knead until the dough is smooth and elastic using as much flour as required. Pour a bit of oil in the bowl. Using your fingers and a stiff rubber spatula, form the dough into a ball. Make sure the entire ball is coated in oil. Cover and let rise until doubled in size, about 1 hour. Dough can be used immediately or refrigerated for up to 3 days.  

Oil two 10-inch pizza pans or 1 large baking sheet. (I use my roughly 17½ x 13-inch half sheet pan.) Press the dough gently to stretch it into ¼-inch thick rounds or the 1 large, prepared pan. Top with favorite sauce and toppings. (See my recipe for Sun Dried Tomato Pizza Sauce below.)

Bake for 14-15 minutes in a pre-heated 500-degree oven or until the crust is golden-brown. Remove from oven and cool for 5 minutes.

SUN DRIED TOMATO PIZZA SAUCE  

1 T. extra virgin olive oil

½ c. finely chopped onion

¼ tsp. kosher salt

freshly ground black pepper

pinch crushed red pepper flakes

2 cloves garlic, finely minced

2 T. finely chopped dried sun-dried tomatoes  

2 tsp. dried oregano

1½ tsp. dried basil

2 T. dry white wine (like Pinot Grigio or Sauvignon Blanc)

1 (6-oz.) can tomato paste (preferably Italian)

¼ tsp. sugar   

1 c. water

Heat a 10-inch skillet over moderate heat. When hot, add the olive oil, minced onion, salt, black pepper, and crushed red pepper flakes. Sauté until the onion is soft. Add the garlic, cook for 1 minute.  

Stir in the sun-dried tomatoes, dried oregano, and dried basil. Cook for 1 minute. Add the white wine and simmer until absorbed. Whisk in the tomato paste, sugar, and the water. Reduce heat to medium-low and simmer the sauce for 10 to 15 minutes. Taste and adjust seasoning.    

EGG DROP SOUP

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Yesterday I was in the mood for soup. I know, what’s so amazing about that? But for those of you who are new to this site, I should bring you up to speed. I am an inveterate fan of homemade soup and am not in the least bit ashamed to admit to this predilection. In fact, I’m quite proud of the fact if truth be known. And I know, it’s much more romantic and sophisticated to claim a love for caviar or champagne or Italian truffles shaved over freshly made pasta. But I’m neither ridiculously romantic or trendy cool, so my love of homemade soup is much more revealing of who and what I represent. But, when it comes to soup, I do draw a very firm line. For me, the soup in front of me must be absolutely delicious. Regardless of how much time and effort went into the process. In fact, I’ve found that a truly great soup doesn’t always require a complex combination of ingredients. And this simple recipe for egg drop soup is proof of that statement. (So is Avgolemono, if you need another example of a delicious soup that’s exceedingly easy to prepare.)

I found this recipe on the omnivorescookbook.com site. I had decided to look for an egg drop soup recipe because I didn’t want to spend a lot of time in the kitchen last evening and the soup was going to be only part of our evening meal. (I had made pizza the night before, and the leftover pizza was going to make up the main portion of our dinner.) And I know, pizza and egg drop soup aren’t known to be a standard pairing. To that I say, don’t knock it until you’ve tried it!

And I must say, this was such an easy soup to prepare. And spot on for flavor. And just exactly what I needed. And it contained green onions. Allow me to explain.

My mother used to tell me that as a toddler, if given a choice of a green onion or a bowl of ice cream, I would invariably choose the green onion. And I have no doubt about the honesty of that statement. Because I still love green onions and use them all the time in my cooking. In fact, I get kind of anxious if there isn’t at least one bunch of green onions in the veggie crisper portion of my refrigerator. So, a soup where green onion plays a starring role is perfect for me. And please know, this recipe produces a better egg drop soup than you will most likely ever find in a restaurant. It is absolutely stinkin’ delicious. Plus, because it is homemade, the cook has control over the quality of the ingredients. Which is always a plus in making dishes from scratch. (No hidden MSG, for example.)  

So, as always, think fresh, think delicious, and in some cases, think quick and easy. We all have those days when even contemplating an exhausting effort in the kitchen is more than we can handle. That is just fine. We aren’t machines after all. But some of us, myself included, can find ourselves feeling guilty if we don’t perform to our own self-imposed culinary standards. Cut that out! And cut yourself some slack. Repeat after me – “I am not a robot. I get tired like everyone else. And some days I just don’t feel like cooking!” And because we are human, those are the days when preparing a very simple meal is the best we can do for our self and our family. (Makes us less grumpy and less likely to feel picked upon. I speak from experience here!) Or better yet, if you are able, order a take-out meal. My dear husband knows me very well after all these years. And when I mention take-out, he doesn’t bat an eye. He knows, for what ever reason, I need a break. He also knows that by tomorrow, I will most likely be back in the kitchen happy as a clam. With no feelings of guilt for taking a break. So, in this one case, do as I say, and do as I do. Oh, and if you have the strength – make this soup.

Peace and love to all.    

4 c. chicken broth

3 fat or 4-5 skinny green onions, chopped (white and dark green parts separated)

1 slice fresh ginger

4 tsp. cornstarch

¼ tsp. white pepper

¼ tsp. fine sea salt (or more to taste)

1/8 tsp. turmeric, for the yellow color, opt.

2 T. water

4 lg. eggs   

2 tsp. toasted sesame oil 

Combine the chicken broth, the white part of the green onions, and the slice of ginger in a soup pot. Bring to a boil. Reduce heat. Bring broth to a low simmer and let burble for a good 10 minutes.  

Whisk the cornstarch, white pepper, sea salt, turmeric, and water together in a small bowl. Make sure the cornstarch is completely dissolved. Swirl into the soup and mix well with a spatula. Keep the soup at a low simmer while you get ready for the next step.

Beat the eggs in a small bowl. To add eggs, hold a fork vertically across the rim of the bowl. Then slowly drizzle the beaten eggs through the tines of the fork into the soup. Move the bowl around as you pour the eggs, so that all the egg doesn’t land in one spot. Let the egg set for a few seconds, then stir gently to break up the egg into desired sized pieces.

Just before serving, drizzle the sesame oil into the soup. Then sprinkle with the remaining green onion. Stir, taste and adjust seasoning, discard the slice of ginger, and serve immediately.

Dreary day here on Camano Island. Can barely see the water and mountains – what mountains? But my furry buddies Miles on the left and Max just next to my computer, are helping me write todays post. Helping me in the only way they can. By not trying to walk on my computer, grab at my leg from the floor (demanding that it is treat time), or jumping on the back of my chair. For this I am grateful. Plus, they are so darn cute when they’re asleep. I so love kitties. Can you tell?

BAILEY’S IRISH CREAM CUPCAKES WITH ESPRESSO CREAM CHEESE FROSTING

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OK, this is my humble attempt to replicate Carousel Cakes (a bakery in Nanuet, NY) Bailey’s Espresso Cream Cake. Well, not exactly replicate the cake because their beautiful cake is way too fussy for me. But somewhere at least in the same vicinity as far as flavor goes. And why this cake you might ask? Well, somewhere I either heard or read about Carousel’s fabulous cake, and it sounded so darned delicious I just had to figure out what all the fuss was about. But it being covid-19 season, and no possibility of serving cake to guests, I knew a whole cake for just the two of us was way out of the question. So, I immediately thought about cupcakes. And forget about any kind of filling. Just concentrate on the cake and frosting part.

Since I had never tasted the real thing, I figured that what I didn’t know wouldn’t hurt me! I did consider ordering a cake, but when I went on the bakery’s site, the cake was unavailable – sold out. (My first clue that this must really be quite the cake! Especially considering the price. $49 for the cake and who knows how much for the shipping!) So, no, even if one had been available, I wouldn’t have placed an order. But I was still intrigued with the idea of Bailey’s Irish Cream in combination with espresso.

So, I decided on a Bailey’s flavored cupcake with a simple espresso flavored cream cheese frosting. And by golly – it worked. What a winning combination. And both the cake part and the frosting had been totally easy to prepare. Better and better! (Or maybe that should read butter and butter!)

I started with a standard yellow cake recipe and substituted Bailey’s for the milk. Easy-peasy. Then for the frosting, my simple cream cheese frosting recipe with the addition of espresso powder. And the result? A delightful cupcake with an unusual, but delicious combination of flavors.

So, next time you get a yen for cupcakes, I would definitely recommend this recipe. And like I said above, both the cake part and the frosting are very easy to build. And the flavors are out of this world. Mr. C. was actually effusive yesterday after his first bite. (I don’t get effusive very often from him!) And, he had one this morning with his morning coffee before I was even out of bed! That too tells me he is now a devoted fan. I hope you become one too.

As always, have a blast in your kitchen. Continue to make fun and delicious dishes for yourself and your family. And try these cupcakes. They really are amazing.

Peace and love to all.    

For the Cupcakes:

¾ c. (1½ sticks) unsalted butter, room temperature 

1½ c. granulated sugar 

3 lg. eggs, room temperature 

1½ tsp. vanilla extract

¾ c. sour cream

2½ c. cake flour 

2¼ tsp. baking powder 

¾ tsp. kosher salt

¾ c. Baileys Irish Cream 

In the bowl of your stand mixer, beat the butter and sugar together until well combined, about 4 minutes. Add the eggs and vanilla and mix thoroughly. Mix in the sour cream until well combined.

In a large bowl whisk the flour, baking powder, and salt together. Gently beat in half of the flour mixture. Mix until just combined. Add the Baileys Irish cream. Mix until just combined. Add the remaining flour and mix just until all the flour is incorporated into the other ingredients. In other words, don’t over-mix at any stage!

Using an ice cream scoop, drop batter into cupcake lined muffin tins 7/8 full. (About 22)

Bake in a pre-heated 350-degree oven for about 16-18 minutes, or until a toothpick inserted in the center comes out clean. Don’t over-bake.

Remove from oven and let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely before frosting. 

For the Frosting:

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

1 (8-oz.) pkg. full fat cream cheese, room temperature  

1½ tsp. espresso powder (I use Medaglia d’Oro instant espresso coffee)

tiny pinch kosher salt   

2 tsp. vanilla extract

3 c. powdered sugar (more or less as needed)

Beat the butter on low speed until softened. Add the cream cheese and beat until the mixture is creamy, smooth, and no lumps. Add the espresso powder, salt, and vanilla. Gradually add the powdered sugar until thoroughly blended. (The frosting should be quite soft. Just enough powdered sugar to hold peaks.)