Let's talk greens

Hi my friends,

We all know that dark leafy greens are oh so good for us, yet most of us don't eat enough of them.  I find that I really don't know what to do with them - except for spinach.  I found a wonderful recipe for collard greens that I'd like to share.  The great thing about collards right now is that they are cheap, cheap, cheap.  You can get them for $1 a bag at Publix this week.  The recipe as stated serves many as a side dish (8 or so) and costs about $2 to make.  This recipe is courtesy of Paula Deen.

Ingredient list

• 1/2 lb smoked meat (I used ham hocks)  You can leave the meat out if you are vegetarian
• 2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 tbsp hot sauce (adjust to taste)
• 1 bag collard greens - or one large bunch
• 1 tbsp butter (I don't use this)

Bring 3 quarts of water to a boil and add the smoked meat, all seasonings, and hot sauce.  Reduce heat and simmer for 1 hour.  If you are not using the meat - you can probably just simmer for 10 minutes or so.
If using bagged greens, you don't need to do anything to them but remove the larger stem pieces.  If using fresh unpackaged greens you will have to strip the leaves off the stems (expect for the tender leaves in the middle of the bunch - those don't need to be stripped).  Stack the greens, roll them together, and slice them.
Add the greens to your pot and add the butter.  Cook for 45 to 60 minutes, stirring occasionally.  Taste before serving and adjust seasoning if necessary.

Happy eatting
K

Chicken Tortilla Soup

Hi my friends,

I hope you are enjoying your holiday.  My friend, Cindy, gave this recipe to me today and I made it for lunch.  It is so good and inexpensive to make.  As the recipe is stated below - it cost about $12.  It serves 8 as a full meal and can stretch to 10-12 if you serve a salad and bread on the side.  I used low fat or fat free soups (where available) and 50% reduced sodium chicken stock.  I don't normally cook with canned soups but this sounded so delish, I had to try it.

Your ingredient list:

• 10.5 oz cans of each of the following; cream of mushroom, cream of chicken, cream of celery, and cheddar cheese soups.
• 15 oz reduced sodium or homemade chicken broth (I actually used about one cup more than that).
• 7 1/2 oz canned diced tomatoes (low sodium if you can).
• 1/2 cup chunky salsa
• 4 1/2 oz can diced green chilies
• 1 chopped onion
• 1/4 cup chopped fresh cilantro
• 4 minced garlic cloves
• 1 tsp red chili powder
• salt and pepper to taste (since you are using canned soup - you really won't need any additional salt)
• 2 chicken breast halves cooked and chopped (I bought a ready made rotisserie chicken and used 1/2 of it).

Place all of your ingredients (except for the chicken) in a large pot.  Bring to a boil and simmer for 45 minutes.  Add the chopped chicken and simmer for an additional 15 minutes.  I cut flour tortillas into strips and briefly fried them for garnish.  I served the soup this way; spoon soup into bowls, top with a tsp of sour cream, lay some fried tortilla strips on top of the sour cream, and then sprinkle the top with shredded cheddar.

It looks good and tastes great.

Happy eating.
K

Portion control

Hi my fellow foodies,

Sorry for my long absence, as many of you know I was sick for a while.  Today I want to share a little bit of information regarding serving sizes.  We live in a country where obesity, diabetes, and heart disease are on the rise.  A good part of the reason for that is lack of portion control.  I'm not scolding - I'm guilty of it.  I am overweight and have heart disease.

Today, I began looking up some "special" holiday recipes. In particular, I was looking up steak and eggs for brunch on Christmas and Rib Roast for New Year's.  Here are just 2 examples of what I found.  They are both from extremely trusted (by everyone) recipe sources.

One of the steak and egg recipes I look at included (2) 10-14 oz T-bone steaks - this was meant to serve 2.  Really???  A serving of beef is 3 oz.  So this recipe should really serve 7-9 people (at least the steak portion).

Right this moment I am looking at a recipe in a magazine.  It is a recipe for garlic and herb crusted prime rib with brown butter sauce.  It sounds really yummy - but their serving size with eventually kill you.  It calls for an 8 lb bone-in prime rib roast (serves 8).  Okay - even when taking away the weight of the bones - according to the 3 oz rule - this should really serve something like 25.

I don't know about you, but I think that when we go to internationally trusted sources for recipes - we should not have to do a bunch of homework in order to make it "real". 

Happy holidays and happy eating.
K

Amazing pork chops

Hi my fellow foodies.  I hope you had a wonderful Thanksgiving.  Sorry to have been gone for so long but I never want to post a recipe that I have not cooked myself.  I had already posted all of my Thanksgiving recipes - thus my absence.

I got this recipe from foodnetwork.com and tweeked it a bit.  I am listing MY recipe.  If you use it and tweek it yourself, I would love to hear from you about it.  I have not made pork chops in a very long time because mine where always dry - these are so moist and delicious - you will love them.

As listed, this recipe will feed 6-8.  I like to cook extra so there are leftovers to pack for lunch.  If you need to cook for fewer people, cut back on the amount of chops and seasoned flour.  The gravy is delish so you may not want to cut back on that, particularly if you want to save some for another meal.

Here's the ingredient list:

• 1.5 cups all purpose flour
• 3 tablespoons onion powder
• 3 tablespoons garlic powder
• 2 teaspoons cayenne
• 1 teaspoon salt (use more if you like - we don't use a lot of salt when cooking - dietary reasons)
• 1 teaspoon pepper
• 6 pork chops - 1/2 inch thick - bone in
• 1/4 cup oil
• 2 cups chicken broth (homemade is best)
• 1 cup buttermilk (I use lite)
• Chopped fresh parsley for garnish (optional - I did not use it)

Start heating a large skillet on medium heat and drizzle the oil into the skillet.  While the oil is heating, prepare your chops.

In a shallow pan, mix the flour, onion powder, garlic powder, cayenne pepper, salt, and black pepper.  Dredge the pork chops in the flour mixture and shake off the excess flour.

When the oil is hot, place your chops into the pan (in a single layer, depending on the size of your chop and pan - you may have to cook up to 3 batches).  Fry the chops for 3 minutes per side and remove them to a plate.  Continue until all of the chops are browned.  Pink liquid will weep out of the chops on the plate - don't worry - you will be cooking them further.

Once all the chops are browned, sprinkle some of the seasoned flour into the skillet (2-3 tablespoons).  Stir the mixture until the flour has dissolved and cook for one minute.  Add your chicken broth and stir up all the bits from the bottom of the pan.  Let this mixture reduce and thicken a little (it will not get very thick - just slightly thick).  Take a little bit of the broth mixture and temper your buttermilk with it while constantly stirring.  If you don't temper the milk, you will wind up with a separated mess that will take a lot of time to fix.  Once the milk is tempered, add it to the skillet.  Place the pork chops back into the skillet - cover it, and simmer them for 10 minutes total.  If you are cooking 6 chops, you will need to move the ones from the bottom of the skillet to the top after 5 minutes.  If your chops fit into your skillet in a single layer, just simmer for 5 minutes.

Place your chops on a serving plate and sprinkle with the parsley.  Or, you can just serve your chops right from the skillet.

I served this with green beans and wild rice.  Everyone loved it - even my pickiest eaters.

Happy eating
K

Fabulous use for leftover turkey or ham!!

Hello my friends,

This is a delicious recipe that is so, so easy to make.  I made it for dinner tonight and everyone loved it.  I am going to use it and add my leftover turkey to make it extra special.  It will also work with leftover ham. 

It is a carbonara recipe with some lemon added.  You will love it.  As listed it is supposed to serve 4 but in my house it served 6.

Here is your ingredient list:

• 1 lb pasta
• 1/2 lb finely chopped pancetta (I used 1/4 lb and it was fine)
• 1 bunch of green onions finely chopped - keep the green parts and the white parts separate as you will add them at different times.
• 1 small chili pepper - I used an Anaheim - you can use whatever type you like or omit it all together.
• 6 gloves of garlic chopped finely
• 1 large lemon (zest it in one bowl and juice it in another)
• Thyme - you can use either fresh or jarred dehydrated.  I used 2 tsp of jarred.
• 3/4 cup of dry white wine
• 3 egg yolks
• Finely chopped parsley (about 2 tblsp)
• 2 cups grated cheese - I used a combo of parm reggiano and pecorino romano.
• shredded basil and diced yellow tomatoes for garnish (I'm not that fancy and don't spend money on garnish - so I did not use these).

 You will cook your pasta until al dente - drain it but reserve 3/4 cup of the pasta cooking water.
While cooking your pasta, do the following:

• Heat a large skillet over medium heat and pour in about 3 tablespoons olive oil (or whatever oil you have).
• Add the pancetta and cook until lightly browned.
• Stir in the whites of the green onions, chile pepper, and garlic.  Cook for a minute or two.
• Add the lemon zest and thyme and cook for 3 minutes or so
• Add the wine and cook until it has reduced about 4 minutes.  
• Then turn your heat to low

Beat the egg yolks and slowly add the reserved pasta water to them to temper them.  DON'T add the hot water all at once - it will scramble the eggs.  Add it slowly while beating.

You will now add the lemon juice, parsley, and green parts of the green onions to your skillet.  Give it a stir and cook for 1-2 minutes.

Now, add your pasta to the skillet, turn off the heat underneath the skillet and add the eggs and cheese.  Mix well and serve.

When I make this with my leftovers, I will add the turkey meat while the wine is reducing in the skillet.

Happy eating
K

The Greatest Gravy EVER!!!!

A friend of mine shared this recipe with me.  Once she told me I could make it and freeze it - I was all over it.  One less thing to worry about on Thanksgiving.  I made it yesterday and it truly is the greatest gravy ever.  You may look at the recipe and say "that seems like a pain" - you do need to have a few hours just to look in on it while it's cooking.  It is worth every darn second.  I wanted to get a loaf of bread and just sit down in front of the TV, dunking bread in the gravy.  I resisted and got it in the freezer.  It is just so delicious.  Thanks Joan.


Here's your ingredient list and original recipe as given to me.  I changed an ingredient or two and will let you know what I changed.

4 turkey wings - about 3-4 lbs (I used smoked turkey drums)
2 medium onions peeled and quartered
1 cup water
8 cups chicken broth
2 medium carrots cut in chunks
2 medium ribs of celery (with leaves, cut into chunks)
4 sprigs of fresh thyme (I lacked fresh so used some ground dehydrated from a jar)
3/4 cup all purpose flour
2 Tbsp stick butter or margarine
1 tsp freshly ground pepper or to taste

I used homemade stock so found that I needed to add some salt.

1. Heat oven to 400. Have ready a large roasting pan.
2. Put wings in pan; add onions. Roast 1 1/4 hour or until wings are browned
3. Put wings and onions in a 5 to 6 qt pot. Add water to roasting pan and stir to scrape up any brown bits on the bottom. Add to pot. Add 6 cups of broth (refrigerate remaining 2 cups), the carrots, celery & thyme. Bring to a boil. Reduce heat and simmer, uncovered for 1 1/2 hours.
4. Remove wings. When cool, pull off skin and meat. Save meat for another use.
5. Strain broth into a 3 qt. saucepan. Discard vegetables; skim off fat
6. Whisk flour into remaining 2 cups broth until blended and smooth
7. Bring broth in saucepan to a gentle boil. Whisk the flour mixture into it and boil 4 to 5 minutes to thicken (I found there to be a little bit of raw flour taste after 5 mins so cooked for an additional 5 mins).  Stir in butter and pepper. Serve or pour into containers to refrigerate up to 1 week or freeze up to 1 month.

Happy eating!!

K

Steak house quality onion rings

Hello my friends.  I found this recipe in an old Rachel Ray magazine.  These onion rings are the best I've ever made at home.  I don't do a lot of fried things but who doesn't love a good onion ring once in a while.  I'm also posting a recipe for a red ranch sauce that was in the same magazine article.  I made both last night with burgers and everything was sooo tasty.  I can see using these rings on po' boy sandwiches and steak.  The sauce can be used on all types of beef dishes as well as fish dishes.

Onion rings ingredient list

• Oil for frying
• 1 1/2 cups buttermilk (I don't suggest using the "cheat" of regular milk and vinegar - get a carton of buttermilk - I used lite).
• 1/2 cup sour cream (I used lite and it was fine).
• 1 1/2 cups flour (it sounds like a lot for what you are making, but believe me you need it all).
• 1/4 cup finely chopped chives or scallion greens (I did not have either so used dried Italian seasoning - it was okay but next time I will try the chives or scallions).
• 1 large onion or 2 medium cut into 1 inch slices and separated into rings.
• Salt and pepper.

Here's your recipe.
Start heating your oil in a pan or deep fryer.
Mix the sour cream and buttermilk in a bowl.  Mix your flour, salt, pepper, and chives/scallions in another shallow bowl.  You will start out dipping the rings in the wet mixture then dredging in the flour mixture.  Dip again in the wet and again in the dry.  Place a few rings in your oil and fry for around 4 minutes (until golden).  Place the cooked rings on a cooling rack.  DO NOT place them on a paper towel lined plate - they will get soggy on the under side.

Red ranch sauce ingredient list

• 1/2 cup buttermilk
• 1/2 cup sour cream
• 1/4 cup ketchup
• 1 large garlic clove either grated, pasted, or crushed (I did crushed).
• 3-4 tbsp finely chopped mixed herbs (chives and parsley are suggested but as I had neither, I opted for dried Italian seasoning and it worked well).
• Salt and pepper
• Hot sauce to taste (I used Texas Pete about 1 1/2 tsp - a staple in my house).

Mix all the ingredients in a small bowl and set aside.

Here is how I served this with the burgers.

Place your burger on a bun, top with an onion ring.  Use the onion ring as a damn and put some chopped greens (whatever you like - I used Romaine lettuce) inside the ring, top off with the sauce, add your top bun and enjoy.

This was one truly delicious burger.

If you use the rings or the sauce for another dish - please share what you did with them. 

Happy eating
K

A conversation starter

Hello my fellow foodies,

Today there will be no recipe or tips; rather, I have a question for you.  What kitchen utensils or devices could you not live without?  If it's something out of the ordinary like a ricer or food mill, please tell us why you could not live without it.

I'll start.  The things I could not live without in the kitchen are my very sharp santuko knife, a large cutting board, and a good saute pan.

Happy eating.
K

Crispy Oven Baked Chicken

Hello my friends,

Many of us have had to give up the lovely taste of good fried chicken due to high levels of fat, etc.  I have tried many different "oven fried" chicken recipes and I have to say - there's no such thing as a good oven fried chicken recipe.  However, I found a really good crispy oven baked chicken recipe that, on occasion, should satisfy your need for fried.  And, it's a heart healthy, diabetic friendly recipe.

Here's your ingredient list

• Chicken (I used 3 pieces split chicken breasts, cut the meat off the bone, put the bones in my "save for stock" bag and then cut each breast half into 2-3 pieces).  Following my method made it very economical - I got the split breasts on sale for 89 cents a lb and what would normally constitute 3 servings at the typical dinner table turned in to 7 because I cut up the breasts.
• Corn flake crumbs - start with 2 1/2 cups of flakes and pulverize them into crumbs.
• Dried Rosemary (crushed) or fresh, finely chopped - around 1 tsp or more if you prefer.
• Black pepper to taste
• Fat free or low fat milk
• Spray oil.

Lightly spray your baking dish with oil and preheat your oven to 400 degrees.
Mix the corn flake crumbs, rosemary, and pepper in a bowl.
Pour about 1/2 cup of milk into a separate bowl.
Place your chicken in the milk, shake off the excess, and place in the crumb mixture.  Press down the crumbs with your fingers.
Place your crumbed chicken pieces on a wire rack (a cooling rack) and let it rest for 10 minutes.  The crumbs will not adhere properly otherwise.
When your chicken has rested, place it in your baking dish and put in the oven for 30 minutes.

Wasn't that easy?  You can also add cayenne or any other type of herbs and seasoning you want to the crumbs.  It all depends on what you like.

I serve this with steamed veggies and oven roasted potatoes.  A delicious and satisfying meal that (given the chicken was on sale) cost $7 to feed 6 of us. 

Happy eating.
K

More money saving tips

Hi my friends:

How much food money can you save in one year?  Hundreds with just a few minor changes in how you cook and shop.

I've figured out my actual savings for various things and thought I would share.

1.  Making stock from kitchen discards saves me $96 a year - I use approximately 2 quarts of stock per month and what I make costs nothing versus $1.79 per quart store bought.  The extra bonus - having some control over sodium and fat content.

2.  Using dried beans saves me around $16 a year.  I use an average of one pound of dried beans a month (89 cents a lb) which cooks up to approximately 4 cans of ready to use at 89 cents per can.  The extra bonus - no preservatives or color enhancers.

3.  Making my own marinara sauce from canned tomatoes saves me around $104 a year.  Next year I'm going to start making my marinara from home-grown tomatoes and will save double or triple that.

My other 2 tips for today are about how we stock our fridge/freezer/pantry and what happens to leftovers.

Never, ever stock your fridge, freezer, or pantry so much that you really have no idea what is in there.  On grocery shopping day, I take an hour to take a look to see what I already have and try to build the week's dinner menu around the items that will be expiring soon. It also makes sense to see what herbs and spices you have on hand.  You may decide that you are making something that requires dried savory - check to see if you already have it.  I did not always do this and I wound up wasting money. It doesn't make sense to stock up on stuff that will expire before you use it.  You will probably save $200 a year by being more aware of what you have on hand and when it expires.

Leftovers - lots of people don't like having a "repeat". If you wind up with leftovers you have some options.  Freeze them (if they lend themselves to that), pack them for lunch, or do what my family does - have leftover night once a week.  Most nights we wind up with one or two extra servings of dinner.  We save them up and Friday is "pot luck" night.  We pull out all the leftovers and everyone picks what they want, makes a plate, and heats it in the microwave.  We only throw away food when it becomes unsafe to eat; which is an extremely rare occasion. You will probably save around $300 a year with this tip.

These few easy to do things can save you around $700 a year. 

Any questions - let me know.
Happy eating.
K

Prepping your Turkey for the big day

One week before you need your turkey, put it in the fridge to defrost.  It will take about 3 days.  Don't use any quick defrosting method - don't put it on the counter and NEVER, EVER put your turkey in water to speed up the process.  Fridge defrosting is best.  Once your turkey has defrosted, remove the packet of organs, and give the turkey a rinse.

Get out your bucket or cooler and add the following to it.

• 2 quarts broth/stock
• 3/4 cup salt
• 1/3 cup sugar
• 1 diced onion
• 2 diced carrots
• 3 diced ribs celery
• 1 head of garlic cut in half equatorially
• fresh rosemary
• fresh sage
• 6 bay leaves
• 8 peppercorns

You can add whatever other herbs you like.

Place your turkey in the brine breast side down and fill your bucket with enough water to cover the turkey.  You will leave your turkey in the brine for 3 days in the fridge.  You don't need to to anything else to it while it's brining unless you cannot put your bucket in the fridge; then you will have to keep adding ice to it.  You can cut it down to 2 days if you aren't able to put it in the fridge but I wouldn't recommend anything less than 2 days.

Remove the turkey after 3 days and pat it dry.  Then place it in a pan in the fridge overnight - do not cover it.  You want to keep it uncovered so that the skin has a chance to dry (this will help give you a golden brown color when roasting and makes the skin deliciously crunchy).

Stay tuned for my roasting recipe.

If you have any questions, feel free to ask.

Happy eating.
K

Start getting ready for Turkey Day!

Hello my foodie friends!

I am going to start posting some great Turkey day recipes in the next week or so.  Don't worry, I will be handing out tips and other recipes as well.  I want you to start getting ready for the big eating event though.  If you start now - you will be saving a lot of money by the time we get to The Big Dinner.

This week, you need to start making your veggy/chicken/whatever stock and freezing it because you will need a lot for the wonderful feast.  Look up my recipe for making stock - even if you make a small batch every week or every other week with all of your leftover tidbits, you won't have to buy stock to make your stuffing, gravy, etc.  This will save you anywhere between $5 and $8 because your stock made from leftovers doesn't cost anything to make.  I know $5 doesn't sound like a lot but if you can save $5 here and $5 there - it adds up.

I have been cooking Thanksgiving dinner for something like 16 years.  I have tried lots of different tips for making the perfect turkey and a few years ago, I finally tried brining because my brother-in-law swore it was the key.  He was right. 

The biggest money saving tip I can offer is - buy your turkey when they are on sale for some ridiculous price.  I promise that the brining method I will post at a later date will make even the cheapest turkey taste like a million bucks.  Two years ago, I bought a frozen turkey for 59 cents a pound - after using my coupon, the 20 lb turkey cost me something like $9.00.  It sat in my freezer for a week or so and I was not confident that it would be any good.  It was delicious.  Last year I bought an organic, free range, pre-brined, blah, blah, blah turkey  (it cost $105).  I thought it was going to be the most amazing thing I ever ate - it wasn't.  It was good but no better than the $9.00 turkey from the previous year.  So start looking for a bargain turkey.

The one thing I have to tell you before you go turkey shopping is this - the defrosting/brining/drying/cooking method that I am talking about will take at least 6 days.  So if you want to embark on this adventure, you have to have patience.  You will also need a vessel (I use a very large bucket) that will hold your turkey under some sort of refrigeration for 3 days. If you don't have a fridge big enough (or empty enough) to hold the turkey in it's vessel, you can purchase a cheap styrofoam cooler for this purpose (and keep it in the garage, kitchen floor, etc) - you will just need to keep adding ice to it to keep it cold.

Are you intrigued?  Are you excited about serving an awesome turkey dinner that will cost less than $5.00 per serving.  That $5.00 per serving includes your turkey, gravy, some sort of bread, 2 sides, and 2 veggys.  We will talk about dessert another time.

If you have any questions or need me to repost my stock recipe - let me know.

Happy eating
K

Parmesan Pork - DELISH!!!

Sorry I haven't posted anything new in a while - I didn't have anything new or fun to add.  I will be adding some Thanksgiving recipes soon - you can look forward to my turkey brining method that will result in such a delicious turkey you will wonder where the recipe has been all your life LOL.

I have to give credit to the "Simple Meals" people at Publix.  This recipe originates from one of theirs with a couple of changes made by me.  As always, this is an inexpensive recipe and (with sides) costs $4.00 per serving.  You may read the ingredient list and think I'm crazy but if you make this one when the pork is on sale BOGO, it's $4.00 a serving.  The original recipe says this serves 4 but with the right sides and using my "slice the meat before it heats the table" method - you can serve 6.

I try not to suggest pre-packaged or processed items in my recipes and will offer a fresher equivalent when I can - in this case, I have not had the opportunity to experiment enough to substitute something for the Knorr's seasoning.

This recipe may seem a bit difficult - but it really isn't.  I got great results the first time I used it.  Just read it through before you start.

Here's your ingredient list:

•  1 pork tenderloin or loin (around 1 lb or so).  I always use the cheaper, pre-packaged pork loin.
• 1 lemon - for zest and juice
• 6 sprigs fresh parsley (whatever type you prefer - flat or curly) or you can use the dehydrated
• 1 cup panko
• 1/2 cup grated cheese (whatever type you prefer - parm, romano - it makes no difference - the quality of cheese is also up to you - fresh grated or jarred already grated)
• 1 tsp salt
• 1/4 tsp pepper
• 2 egg whites
• 2 tsp cornstarch
• 10 fresh sage leaves (or dehydrated equivalent)
• 1 1/2 cups milk
• 1 tblsp butter
• 1 packet Knorr's garlic and herb sauce mix (found in the gravy/sauce packet section)

Preheat your oven to 425 degrees.  I sometimes hate how recipes are divided and confusing.  I am writing down this recipe the easiest way I have found to follow it.  If you find it confusing, please comment so I can adjust it accordingly.

You will need two shallow, long bowls - I use disposable aluminum pans (however, I wash them after using so I can use them again).

In the first pan mix the following:  lemon zest, finely chopped parsley (or jarred flakes), panko, grated cheese, salt, and pepper.

In the second pan mix the following:  lemon juice, egg whites, and cornstarch.

Dip your pork into the egg mixture, then roll it into the bread crumb mixture.  Press the crumb mixture onto the pork with your hands.

Place the pork into a shallow baking pan and bake 20-25 minutes (internal temp of 160 degrees).

While the pork is baking, it's time to make the sauce (it is so delicious, it will make you cry).
Chop the sage (if using dehydrated, no need to chop) and set it aside.  In a small saucepan combine the milk, butter, and sauce seasoning packet.  Bring to a boil and whisk until well blended.  Reduce the heat to low and stir in the sage - cook 2-3 minutes until sauce thickens.

Remove your pork from the oven, let it rest a few minutes, slice it and pour the sauce over it.

I usually serve this with mashed potatoes and fresh green beans.

As always, if you have any difficulty with any of the recipes I post - let me know.

Happy eating
K

Delicious pasta

Hi friends,
Sorry I'm a day late with the secret to restaurant-quality pasta, but the simple tip is worth the wait.  You can use this for any type of pasta whether it be home made, store bought refrigerated, or store bought boxed.  I usually use boxed (it's so much cheaper).

All you have to do is cook your pasta 2-3 minutes shy of al dente.  Drain it and place it in a high-sided saute pan and finish cooking the pasta in your sauce (whatever that sauce may be) with a little pasta cooking water added.  The pasta has time to absorb some of the flavors of the sauce.  Try it, it makes a big difference.  If using home made pasta and you don't have the time for it to dry - I suggest cooking the pasta directly in the sauce.

As an added bonus - here is a recipe for a lovely sauce.  The dish (when using boxed pasta) costs approximately $2.50 per serving.  As I've listed it, the recipe serves 6 with some leftovers.  Add a simple salad and some garlic bread and you're all set.

Here's your ingredient list:

• 2 tbsp olive oil (extra virgin is preferred but use whatever you have on hand)
• 4 oz chopped bacon (the original recipe called for pancetta or unsmoked bacon but I used turkey bacon)
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp black pepper (freshly ground is always preferred but I used regular pepper out of a shaker)
• 3/4 cup minced onion
• 2 minced gloves garlic
• 1 28-oz can tomatoes -whole canned tomatoes are preferred but I used crushed and the sauce was just fine
• 1 lb pasta - whatever type or shape you prefer
• 1/4 cup grated cheese (whatever type you prefer)

Heat the oil in a large high-sided skillet over medium heat.  Add the bacon and saute until crisp (about 4 minutes).  Add the pepper flakes and black pepper and stir for a few seconds.  Add the onion and garlic and cook until the onion is soft.  This will take around 8 minutes - make sure you stir the sauce every now and then.

While you are cooking the sauce, you should have your pasta going.  When it is 2-3 minutes short of al dente, drain it (reserving around 1/2 cup of the cooking liquid) and pour it into the pot with the sauce. Toss the pasta into the sauce and add 1/4 cup of the reserved pasta liquid.  Cook for a few minutes (3 or 4) until the pasta is cooked to your liking.  While cooking, if the sauce seems too dry, add a little more of the reserved pasta liquid. 

When the pasta is finished, sprinkle in your grated cheese, stir, and transfer to serving bowls.

Happy eating.
Karen

Stir fry

Hi friends, as promised here is my stir fry recipe to serve with your wonderful white rice.  This recipe is diabetic and heart friendly.  As listed, this recipe can serve 6 (I've done it and had leftovers) and costs approximately $3.50 per serving.

Your ingredient list:

• Cooking spray
• 2 tsp veggy oil
• 2 tbsp toasted sesame seeds
• 2 tbsp reduced sodium soy sauce
• 2 tbsp water
• 1 tsp sesame oil
• 1 tsp sugar
• 2 tsp cornstarch
• 1 tbsp grated fresh ginger
• 2 minced cloves garlic
• 1 lb protein - use what you prefer - I normally use chicken breast but beef def works and if you know what you are doing when it comes to tofu - that would work as well
• 5 green onions - cut into 1 inch pieces
• 1 cup sliced red bell pepper - if you have a green on hand - that works just as well
• 4 cups broccoli florets or whole broccoli cut into 1 inch pieces

In a small bowl, combine your soy sauce, water, sesame oil, sugar, and cornstarch.  Set it aside
Spray a large skillet with cooking spray, put it over medium-high heat then add 2 tsp veggy oil.  When the oil is heated add the ginger, garlic, and your protein.  Stir fry until your beef or chicken is no longer pink on the outside (4-5 minutes).  If using tofu - you know what to do (as I don't).  Remove your protein from the pan.  Put the bell pepper, broccoli, and green onions.  Stir fry until the broccoli is tender.  Add your sauce mixture and stir until it thickens.  Here's a tip - I find that there is not enough sauce so depending on your taste you may want to double the sauce recipe. Once your sauce thickens slightly, add your protein and toasted sesame seeds back to the pan.  Heat through and serve over rice.

Tomorrow I will be sharing one simple tip that will show you how to make restaurant quality pasta.

Happy eating.
Karen

Perfect White Rice

Hi my friends - we all have recipes that involve something being served over a bed of white rice.  I spent 23 years cooking the world's worst white rice - sticky, gooey - you know what I mean.  I found the secret to great white rice and tried sharing it with 10 or so people and as soon as they heard one word - I was dismissed.  The only person who tried my suggestion was my friend Cindy and she agreed that it was fab. 

That one word is parboiled. Parboiled is not the same as instant - I don't know why it is called parboiled - it cooks for the same amount of time as regular white rice and cooks in the same amount of water as regular.  You can find it in the ethnic aisle at your grocery store - look in the Hispanic section.  It comes in 1 lb, 5 lb, and 10 lb bags.  This is the most fab rice I have ever made.  Each grain of rice is separate from the other - no goo - no stickiness.  I have tried long grain, medium grain, Jasmine, and Basmahti and none of them cooked up as great as the parboiled.

Give it a try.  I will post my delish fried rice and chicken/veggy stir fry tomorrow.

Happy eating
Karen

Carmelized Onion and Goat Cheese Pizza

Hi my friends,

This is one tantalizing treat.  It can be served as an appetizer (serves 8) or a full course (serves 2-4).  My vegetarian friends (especially) will want to save this one.  It is DELISH.  Remember, I don't really measure when cooking, so all measurements are approximate and can be adjusted to your taste.  Some of these ingredients can even be safely omitted and the pizza will still be great (with the exception of the olive oil - that is necessary).  My one tip for this one and any other pizza you make is this, invest in a stone.  A stone will bake your crust more evenly and will help prevent burning.

Ingredient list;

• 5 oz goat cheese (crumbled)
• 1 - 2 carmelized onions - make sure you carmelize these properly (see my recipe for French onion soup for instructions)
• 1/2 cup roasted red pepper (either jarred or home made) cut into strips
• 3 cups baby spinach
• 1 1/2 cups sliced mushrooms
• Basil (either fresh or dehydrated - fresh is better) 
• 3 minced garlic gloves
• 1/4 cup olive oil
• Pizza crust - again you have many options - you can use homemade, store bought dough, or a packaged pre-made crust.

Heat your oven to 425 degrees.
Combine the olive oil with the minced garlic.
Get your crust ready
Brush the crust with some of the garlic oil.  (I just rub it around on the crust with my hand)
Sprinkle the spinach leaves on the crust then add the other ingredients, leaving the cheese and basil for last.
Drizzle the rest of the garlic oil on top of your pizza
Bake until it looks slightly browned (around 18 minutes)
Serve and enjoy.

Happy eating,
Karen

Family dinner - "heart attack stuffing"

Sometimes, it's not really about what we cook, but why we do it.  I don't have many Sundays off but was off today.  I got up early (for having a day off) and spent hours in the kitchen chopping, slicing, dicing, etc.  I love cooking so I was in my element.  I made a roast chicken, my heart attack stuffing, mashed potatoes, pan gravy, and broccoli casserole.  The house smelled wonderful all day and everyone commented on it.  The kids thought it must be some sort of holiday because not only was I home but I was cooking a "Sunday" dinner.

Here's my stuffing recipe.  Bear with me - I don't measure when making this so measurements will be approximate - you don't really have to be exact - it will be delicious even if you add too much onion.

Before we get to it - do me a huge favor - don't soak your bread.  I know many recipes tell you to soak your bread - DON"T DO IT - you will wind up with mush.  You want your stuffing/dressing to have some sort of texture.  You don't want baby food (or maybe you do - in that case soak away).  

Your ingredient list

• Bread - you can do this any way you want.  You can bake homemade bread, slice it, and let it stale for a day.  You can use packaged sandwich bread but if you do that, you will have to let it stale over the course of 3 days.  You can use packaged stuffing crumbs.  I normally use packaged stuffing crumbs.  Whatever you choose, you will need around 6 cups of crumbs. Whatever you do, don't try to speed up the "staling" process by toasting your bread - it's not the same.
• Sausage - I use a one pound tube of mild sausage.  You can use whatever brand you like.
• 1 super large onion or 2 med - chopped
• 1 stick butter (I said BUTTER)
• Chicken stock - around 1 cup
• 1/2 and 1/2 - around 1/2 cup
• Poultry seasoning
• 2 ribs celery sliced super thin (optional - I have found that I prefer my stuffing without celery)
• Pepper to taste (your sausage has enough salt, you shouldn't need to add more).

Put your bread crumbs in a large bowl and add poultry seasoning (around 1 tblsp)
Cook the sausage over medium heat - break it up a bit while it's cooking.  Don't overdo the breaking up part. When cooked, drain and add to crumbs.
Melt 1 stick of butter in a saute pan and add the chopped onion.  Let it cook for 10-15 minutes.  The onion will become soft and will brown a bit. 
Add the onion and butter to the bowl with the crumbs
Mix well.
Now you will want to add you liquids - you don't want the stuffing to be too wet.  Start with 3/4 cup of stock and 1/4 cup of 1/2 and 1/2.  Mix well.  If the stuffing seems too dry add some more stock and 1/2 and 1/2 but don't add a total more more than 1 3/4 cups of liquid - your stuffing with lack texture.
Pour your stuffing into a casserole dish - dot the top with butter - cover with foil, and place into a 400 degree oven for 30 minutes.  Remove the foil and bake for an additional 5-10 minutes - until the top develops a crunchy texture.

Serve and enjoy.  FYI - this is certainly not a heart friendly or diet friendly recipe.  I only make it 3 times a year and we are super careful about what we eat for the rest of the week when this is being served.

Chicken stock

As promised, here is my chicken stock recipe.

Making your own chicken stock is such a money saver and it is much more flavorful than the boxed stock.

Here's your ingredient list

• 3-4 lbs chicken bones (use the ones you have been saving)
• 1 tspn canola oil
• 2 carrots, sliced
• 2 celery ribs sliced
• 2 leaks sliced (as far as I'm concerned this is optional - I only use them when I have some leftover in the fridge)
• One onion quartered
• 2 cups dry white wine
• 5 quarts water
• 6 sprigs of parsley
• 3 sprigs of thyme 
• 8 whole peppercorns
• 1 bay leaf

Preheat the oven to 400 degrees.
Spay a baking pan with canola oil.  Put the chicken bones in the pan.  Brown the bones in the oven for one hour.
While the bones are baking, heat a large stock pot over medium high heat.  Pour the tspn of oil into the pan and swirl to coat.  Add the onions, carrots, leeks, and celery and cook for 5 minutes.  Cover the pot and cook for an additional 10 minutes.

Remove the cover from the veggies and stir in the wine - bring to a boil and boil for 7 minutes.  Add the remaining ingredients including the bones.  Bring to a boil, once boiling reduce the heat and simmer for about 4-5 hours.  Strain the broth and toss out any solids in the strainer.  Cover your stock and put in the fridge for at least 8 hours.  Toss out the fat that has congealed on the top and portion out the stock into one cup portions and store the portions in baggies - then freeze for later use.

Money saving tips Part 2

I can't believe I left this very important tip out on my last post.  Stop buying convenience items - particularly in the produce department.

I believe that anyone who reads my blog knows how to dice an onion, mince garlic, and chop a bell pepper or tomato.  When you buy the pre-diced, chopped, minced items you are paying a steep premium.  A container of pre-diced onion costs around $2 and guess what?  There's about 50 cents worth of onion in there.  Same for all of the pre-diced, chopped items.  It only takes a couple of minutes to do these tasks yourself and in the course of a year, you will save lots.

Happy eating.
K

Money saving tips

I am all about saving money.  It may sound silly but if you can lower your food costs by $5 a week - you are saving over $250 a year. 

The easiest way to lower your food costs is to set aside an hour a week to  plan the next week's menu.  I do this every week.  On Tuesday evening - I get out my recipe binder and with input from the family, plan the week's dinners.  I then begin a shopping list and write down everything I need for the meals.  On Wednesday I look at the weekly supermarket sale ads and break down my shopping list according to what store has something on sale. Shopping starts on Wed - we hit one store and do the bulk of the shopping.  We finish off the grocery shopping on Thursday and add fresh items as needed. It sounds more difficult than it really is.  By doing this we save approximately $50 a week.

I use home made chicken, beef, and vegetable stock 80% of the time.  It is easier than you think to make these.  And when you save bits and pieces to put into your stock pot over the course of a week or two - it's cheaper than you think.

Here's what I do.  When I have a recipe that calls for boneless, skinless chicken breast - I buy straight chicken breast - bone and skin on.  It usually costs $1.69 a lb versus $3.29 a lb.  I remove the skin and cut the breast from the bone.  Some of the skin and all of the bones go into a freezer bag and then into the freezer.  I just keep adding to the bag.  When I have enough to make stock (around 3 lbs or so), I put it all into a pot along with some veggies.  A couple of carrots, onions, whatever you have on hand. Add some white wine, parsley, thyme, a bay leaf - simmer for a few hours and you've got stock. 

The same goes for beef stock.  Whenever you buy steak - don't buy boneless - bone on is cheaper.  Cut the meat from the bone and put the bones in your freezer.  I supplement by purchasing neck bones for a couple of dollars.  When making veggy stock - I just pull out all the leftover veggies from the fridge and put them in a pot with water, wine, and seasoning.

Think about it - a quart carton of stock costs around $2.59.  When you make your own you get 3-4 quarts for the same price.

Another money saver (as I've mentioned before) is slice your meat before it hits the table.  When you serve meat with the bone on - people take an entire piece (1/2 a chicken breast, a whole steak, etc.).  When you de-bone these items before cooking - you have the opportunity to cut the meat into slices and your guests actually put less on their plates.  Instead of 1/2 a chicken breast being a serving - it becomes 2 servings. And you've got bones to put into your "stock bag".

I will start posting my stock recipes later today. 

I hope you find these tips helpful.  I use the saved money to make one more expensive meal a week.

French onion soup

This is an absolutely delicious French onion soup.  The key is carmelizing the onions properly.  As listed, the recipe serves 8 and costs approximately $2 per serving.  This recipe works equally well when halved to 4 servings.  French onion soup is typically finished in individual bowls - I don't have the proper bowls so I just put mine in a small casserole dish to complete the final step and let everyone serve themselves.

Here's your ingredient list:

• 6 tblsp butter
• 1 tblsp olive oil
• 3 lbs sweet onions peeled and sliced thinly (you can use yellow if you prefer)
• salt
• 1 tblsp flour
• 8 cups beef stock
• 2 cups white wine (whatever wine you prefer to cook with - I use a cheap one that costs $3 a bottle)
• black pepper
• Some sort of bread slices (I prefer a thickly sliced baguette but you can use dinner rolls, burger buns, or whatever you happen to have in the pantry)..
• 8 slices provolone cheese (gruyere cheese is preferred but is expensive - provolone works just as well).

As I mentioned above, carmelizing correctly is the key to this delicious soup.  I have read many different recipes that claim you can carmelize onions in 15 minutes (you can't unless you use sugar to speed up the process and use a higher heat that will wind up drying out or burning your onions).

Heat a stockpot on medium heat and melt your butter then add the olive oil.
Add the sliced onions, reduce the heat to low and cook stirring occasionally for 45-60 minutes.  They are done when they are very soft and a deep brown.
Raise heat to medium, sprinkle in the flour, and cook for 2-3 minutes while constantly stirring
Add 2 cups of the beef stock and stir to blend, then add the remaining stock and wine.
Add salt and pepper to taste and simmer for 30 minutes.
Preheat oven to 425 degrees
Brush your bread with the remaining butter and place the bread in the oven for a couple of minutes to brown.
Pour 1/2 of the soup in the casserole dish, add the bread, then pour in the remaining soup.  Top each slice of bread with a slice of cheese and place in the oven until the cheese has toasted.
Serve and enjoy.

Broccoli Casserole

This one is also heart friendly.  As listed, it serves 8.

Here's your shopping list

• Spray oil
• 1 bunch broccoli
• 2 cups plus 2 tblspns chicken broth
• 1 large onion (finely chopped)
• 1/2 medium bell pepper (any color you like) chopped
• 1/4 cup flour
• 1 cup milk (I used 2%)
• 1/4 cup grated parm
• 1 tblspn finely chopped basil or 1 tspn dried (I used dried)
• salt and pepper to taste
• 2 dashes ground nutmeg
• 1 cup croutons (any flavor you like) crushed

Here's the recipe.

Preheat oven to 400 - spray a casserole dish with oil.

Cut the broccoli into 2-3 inch pieces and steam until just under tender.  Place the broccoli in  yourcasserole dish.

Heat 2 tblspns chick broth over medium heat then add your onion and bell pepper.  Cook for 4-5 minutes until soft.  While your veggies are cooking, start your sauce.

Whisk the flour and milk together then whisk that into the veggies along with 2 cups of chicken broth.  Reduce the heat to medium and whisk constantly until slightly thickened.  NOTE:  The sauce will just slightly thicken.  Once thickened, whisk in the cheese, basil, salt, pepper, and nutmeg.  When mixed well, pour the sauce over the broccoli.  Sprinkle the crushed croutons on top and bake for 20-25 minutes.  It's done with the sauce is slightly bubbly.

Chicken breast with rosemary and a lemony yogurt sauce

Tonight's recipes is heart friendly.  Here is a tip for stretching your meat/poultry budget.  Use boneless and slice it before it gets to the table.  Your family members will take a few slices of boneless versus taking an entire 1/2 bone-on chicken breast.  I was able to serve 6 with the recipe as listed and it cost around $1.85 per serving.  Bear in mind that there are items on the list that I consider to be basic pantry items such as flour and I don't consider the cost of basic items in my per serving total.  As listed, I served 6.

Here is your shopping list:

• 3 large boneless skinless chicken breast halves
• 2 tablespoons chopped fresh rosemary (you can sub 2 teaspoons dried but I highly recommend the fresh for this recipe).
• Canola oil spray (or vegetable oil spray if that is what you have on hand)
• 3 tablespoons flour
• 1/2 cup chicken broth (fat-free low sodium is preferred)
• 6 oz fat-free or light plain yogurt
• 1/4 cup white wine 
• 1 tablespoon butter (light margarine such as Smart Balance is preferred - but I like butter)
• 1 teaspoon grated lemon zest
• Salt (use sparingly) and pepper to taste

Here's the recipe
Preheat oven to 350
Find a baking pan that is close to the size of your chicken breasts (don't use a pan where the chicken will look "lost" - the sauce will burn). Spray the pan with your spray oil
Rub the chopped rosemary all over the chicken breasts and place in your pan.  Spray the oil lightly over the chicken.
Cover the pan with foil and bake 30 minutes.
While the chicken is baking, it is time to make the sauce. 
Get out a medium sized sauce pan and whisk together the flour and chicken broth.  Cook over medium heat for approximately 3 minutes.  Whisk in the yogurt, wine, butter, lemon zest, salt, and pepper.  When all ingredients are incorporated, remove the pan from the heat.

Remove the chicken from the oven - drain any liquid from the pan.  Turn over each piece of chicken and pour the sauce over the breasts.

Bake the chicken, uncovered, for 30-45 minutes (mine took 35 minutes).

Place the chicken on a plate and let it rest for 5 minutes.  Slice the chicken thinly against the grain and place it on a serving platter.  Pour the sauce over it and serve.

You can serve this with a salad or a rice dish or a veggy dish.  Tomorrow I will post the recipe for the broccoli casserole that I served as a side.

Pasta with Clams

Tonight's recipe costs around $2.50 per serving.  The recipe as listed serves 6 but you can adjust it to serve anywhere from 2 to ????.  Your shopping list follows.

• 1 lb pasta - any shape
• 4 Tbsp olive oil
• 3 garlic cloves, sliced or chopped
• 1/2 tsp crushed red pepper flakes
• 1/2 cup white wine
• 3 dozen little neck clams
• 3 Tbsp chopped parsley
• Grated parm or romano to taste
• Salt and pepper to taste

First and most importantly - clean and scrub your clams.

• Fill a large bowl with cold water and add some Kosher salt (a few tablespoons) and about 1/2 cup of corn meal.  Mix and then add your clams.  Soak the clams in the liquid for at least one hour - no more than 2 hours.  Sitting in this mixture will make the clams secrete their sand and waste.
• Remove the clams from the bowl using tongs or a slotted spoon and place them in a colander.
• Discard any clams that do not close tightly and those that have visible chips in the shell.
• Rinse the clams and scrub them with a brush to remove any debris (I use an old toothbrush).
• Now your clams are ready to incorporate into the recipe.

 Cook your pasta 3 minutes less then the package directions call for (it will cook more later) and drain it but remember to reserve some of the cooking liquid (around 1 cup).

 

Heat a large skillet over medium heat, add 3 Tbsp oil.  When the oil is heated, add the garlic and cook until golden (1-2 minutes).  Add the pepper flakes and cook for another minute.  Add the wine and the cleaned scrubbed clams.  Turn the heat up to high and cover the skillet.  You need to watch the clams closely.  As they open, remove them from the skillet and place them in a bowl.  Depending on the size of the clams, this will take 2-5 minutes.

 

Once you have removed all of the clams, add 1/2 cup of the pasta liquid to the skillet and bring to a boil.  Once the liquid in the skillet is boiling, add the cooked pasta and toss constantly until it has had a chance to absorb some of the liquid (2 minutes).  Then add the clams and whatever liquid has accumulated in the bowl to the skillet.  Add the parsley, salt, and pepper, and toss to mix.  If the pasta seems dry, add more of the reserved pasta water. 

Serve your pasta and clams with a drizzle of some olive oil (optional) and garnish with the grated cheese.

Serve with a salad.  DELICIOUS!!