imam bayildi

I used to have this dish - or a variation of this dish - at yoga retreats in the late 1970s, early 1980s. I always thought it was Indian. Turns out it is a Turkish dish. My mom told me how to make this over the phone, and I decided to consult a couple of online recipes for "tips and tricks" just to be sure on timing, etc. I came up with the following variation -- adding in some garam masala dry spice and some Egyptian stew spice a friend gave me last year to add flourish. If I do say so, this was a winner! So glad the weather cooled a bit and I felt like cooking. We cooked the basmati rice in the rice cooker out on the deck to save on some kitchen heat. This dish tasted a lot better than it looks in these photos. The pics were an after-thought so I didn't do any fancy food arranging for blog aesthetics. (I actually just took them to text to my mom to show her I did it, and then decided on this blog post as an afterthought to save the recipe I'd sort of adapted/ made up while it was still fresh in mind.) There are many ways to make this dish.

Imam Bayildi

Ingredients

1 eggplant, peeled and cubed into 1 inch cubes
1 large cooking onion, chopped
2 cloves of garlic, minced
1 28 oz. can petite diced tomatoes (or stewed tomatoes)
1/2 c. (a handful) of raisins
olive oil for sauteing
salt, pepper, and if you have it, Egyptian spice and garam masala powder
cooked basmati rice







Directions

• soak the peeled eggplant cubes in cold, salted water in a mixing bowl (placing a medium plate over the top so that the floating eggplant pieces stay submerged - for 10 minutes - then remove and pat dry.)
• while the eggplant is soaking, saute the onions and garlic until nearly translucent
• stir in the eggplant on medium/high flame until coated with what remains of the oil - stir 1-2 minutes
• add in the tomatoes and raisins, cover, heat on medium to medium-low -for total of 20 minutes until everything is soft
• in the last five minutes of cooking, add spices to taste as sauce thickens
• serve over basmati rice. (Tom added toasted almonds for protein. I think you could add rinsed chick peas for protein also).

Yum!

getting better all the time

I am getting better at this bread baking thing. And it is getting to be kind of therapeutic all the way around. Recipe is found, here.

that post in which I admit

that I like Downton Abbey better than the Superbowl (and I don't like Downton Abbey all that much . . . anymore).

I just realized that tomorrow is Superbowl Sunday. When our friends Paula and Cliff lived in town, we used to have Souper Bowl Sunday parties and we would make some kind of excellent soup and we would put the game on in the background, but the foreground of good food was much more important. The teen has had some small gatherings the last couple of years, but told me today that he really isn't all that into football (none of us in this household are), so he doesn't know if he wants to watch the game. We will probably plan for Superbowl-ish food and he may watch the game.

My television will be set to PBS as I tune into the final season of Downton Abbey. Even though I love to make fun of the show now and continue to feel that it should have wrapped up a year or so ago, I still don't want to miss how each character's arc resolves. It's been fun in that way this season. On log odds, I keep hoping that Thomas Barrow turns out to experience love and that goodness will take over his unkind/angry/mean-spirited/persecuted/misunderstood core. While I think there is a chance Lady Mary ends up alone, destined to be her grandmother's granddaughter, I am hoping she ends up with her late sister's husband Tom. That could be a nice arrangement and love, if not romance, among equals. Always the optimist, I suppose.

I don't believe that the servants were actually treated quite as well at turn of the century England as this show makes it seem. I would like to think there were exceptions as this drama depicts. Mrs. Patmore's cooking inspires me. Tonight I made a loaf of artisan bread and acorn squash topped with meatballs and savory tomato sauce. Were it not for the bread, it would have been a very nice no-carb, high protein dish with a touch of sweetness. I think I might have made up the recipe. Of course, there are few truly original recipes, so maybe not. In any event, it was yummy and I will have to remember that. I didn't take a photo, but it was pretty. (Shiny dark green skin, deep red sauce, golden squash, and a touch of shredded cheese.) You can use your imagination. I could also probably come up with a catchier name...

Spaghetti Sauce and Meatball Stuffed Acorn Squash

Cut an acorn squash in half; scoop out seeds
Fill a a large microwave safe bowl with about 1 and 1/2 inches of water
turn half a squash upside down in the water and poke a couple of fork holes in skin
Microwave for 15 minutes
(you have to cook each half separately)

Remove from water, put butter, salt and pepper in the squash to taste
Top with bubbly tomato sauce and small meatballs
Garnish with shredded parmesan if you like


Off to the evening I go. I hope you are having a nice weekend!

from the internet to my kitchen

I admit it. I have watched several of those cool recipe videos on Facebook during the past month or so. I usually look at them and figure there is probably a trick to the recipe that would make it not as easy as it looks. One recently caught my eye though. It was for a one-skillet chicken alfredo. This is something that the teen LOVES and we only have when the dairy-free spouse is not home. Tonight was that night. I looked up a recipe on the Internet to be safe and selected one that seemed easy enough  - simple ingredients and said it would take less than an hour to prepare and cook.

The last time I made chicken alfredo, I did so from scratch - cheese sauce with two kinds of cheese and cream, cooked chicken to add to it, and cooked fettuccine noodles to serve it over. I also steamed broccoli to add in. It was really good, but was a lot of work and a lot of pans to clean up.

The good news is, this recipe actually tasted better than the more involved version. It took less than 50 minutes start to finish, and while I didn't plan to make this into a blog post (explaining the kind of ugly, after-thought cell phone photo that accompanies this post), I was so excited that it was easy and it worked that here you are! A rare Tuesday evening recipe post!

Not my best photo - but it was good!

One-Skillet Chicken Alfredo Pasta

Ingredients

1.5 lbs. boneless, skinless chicken breasts (cut into 1 inch pieces)
coarse salt and freshly ground pepper to taste
2 T unsalted butter (I did not substitute... I think this is important)
1 t. minced garlic (I used 3 small cloves, minced)
4 c. low sodium chicken broth (I had a carton of low sodium broth... conveniently 32 oz.)
1 lb. penne rigate or ziti pasta (stick with one of these for cooking proportions)
1.5 c. low fat half and half (or you can use heavy cream)
1 c. grated parmesan cheese (it called for fresh grated; I used shredded parm from a jar)
fresh parsley if you have it (I didn't)
Optional - steamed broccoli florets

Steps

1) salt and pepper the cut up chicken; melt butter in a very large skillet over medium-high heat; add the chicken and saute until nicely browned on all sides - but still a tiny bit pink on the inside (about 5-6 min.) Remove the chicken to a bowl and set aside.

2) Do not clean the pan! Those brown bits on the bottom of the pan add flavor to the sauce. Add the garlic to the pan and saute over medium heat until you can smell it - less than a minute.

3) Turn the heat to high, add the broth, scrape the bottom of the pan to loosen up the caramelized bits, bring to  a simmer and simmer for about 5 minutes on medium heat after it comes to a near boil.

4) Add the pasta and stir well and often until the pasta starts to soften (about 8-9 min.) -- meanwhile here is where I threw together a pan to steam some broccoli florets.

5) Stir in the warm half and half (I warmed it in the microwave for about 90 seconds) and also stir in the browned chicken and any juices that accumulated in the bowl. Cover and simmer, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed (and the chicken cooks through) - about 4 minutes more.

6) Stir in the parmesan until well incorporated and stir in the steamed broccoli. (You could also stir in sauteed mushrooms or sun dried tomatoes if you want to be creative) Adjust salt and pepper if needed; sprinkle the parsley and serve hot with extra parmesan as desired.

It was dairy heaven, I tell you!


[This serves 6 people, so now the trick will be reheating. I think I may have to add a little more half and half and parmesan and stir it in before re-heating because I can already see that the pasta is soaking up all the residual sauce. This is probably best served right away without leftovers.]

vacation cooking

I have gotten the hang of this vacation at home thing very quickly this time. I guess it has been a very long time since I have not spent an entire vacation packing, rushing to travel, relaxing for a short bit elsewhere, traveling back, unpacking, and getting right back to work. Last year at this time, I didn't have enough accruals saved to take vacation since I had started the new position on December 1st... so this year I am savoring the entire week off between Christmas and New Year's Day.

Sleeping in didn't come for a few days, but I have settled into staying up later and sleeping in a bit, and I am all too happy to give up my morning exercise and cat litter cleaning routine at 6 a.m. in exchange for sitting around in pajamas drinking coffee. (Thanks to Tom for taking over the litter cleaning routine for the week.)

I have enjoyed some cooking. Nothing too fancy. A new lentils and rice dish from an old Mediterranean cookbook my grandmother gave me in 1988 (given to her from what I gather in 1965 - the year I was born). I also made my first non-bread machine bread from a recipe shared by a friend from the book Artisan Bread in Five Minutes a Day (Hertzberg and Francois). While it is definitely a lie to suggest this bread is easy, it was really not that hard. My first loaf is not the prettiest bread you will ever see, I will admit. It did taste/ feel much better than it looks The best part is I have enough dough left to make two or three more small loaves later this week. I need to perfect a few things (like getting the sticky dough off its rising board and onto the baking stone without completely un-shaping like it did last night.)

Anyway, if you are so inclined, here is the recipe:

3 c. lukewarm water
1.5 T granulated yeast (or 2 packets)
1.5 T kosher or coarse salt
6.5 c. unsifted, unbleached all purpose white flour

Combine yeast, salt, and water in a non-airtight container (I used a large pyrex bowl).
Mix in the flour until its all moistened using a spoon.
Cover the container (I covered it with plastic wrap instead of the glass lid).
Let dough rise at room temperature for a few hours - at least 2 (I did 3).

You can use the dough at this point but it is recommended to refrigerate it so it is easier to work with. I refrigerated this overnight.

On baking day, dust dough with flour, cut off a grapefruit sized chunk, shape by pulling the dough one side out/ turn underneath - for all four sides. This is quick - no kneading.  Let the dough ball rise on a cornmeal covered pizza peel if you have one. I didn't - so used a cutting board. Cut a 1/4 inch pattern into the top (tick-tac-toe)... I actually forgot to do this and did a hack job of it after it had been in the oven for a couple of minutes... explaining in part why my first loaf is not pretty. (The other explanation is I did not put enough corn meal on the board and it spread past the meal and stuck to the edges of the board making a mess when I went to put the loaf in the oven.)

Preheat the oven to 450 degrees for 40 minutes while the dough rises on the peel (I left the board on the stove top so the heat helped it rise/spread a little.) Then pop the dough on the preheated baking stone - with a small pan of 1 c. of water in the oven as well.

Bake for 30-35 minutes; cool completely; slice; enjoy. (Remainder of the dough can stay in the fridge for 2 weeks.)

joys of autumn (chop, simmer, soup)

I can tell it is fall, because I feel like cooking up a soup or stew on the weekend again. I got up early and decided to whip up a quick butternut soup. Recipe follows. Today is gorgeous and sunny. It is too nice to stay inside so we are heading up to Beak & Skiff and plan to do a hike in that area as soon as I finish a load of laundry and get off the computer. Ciao!

Butternut Squash Soup (with a kick)

Total time - about 90 minutes

Ingredients

2 small-medium butternut squashes
2-3 T peanut oil
2 chopped onions
3 large garlic cloves (sliced)
1/2 c. thinly sliced carrot
1 t. ground cumin
1 t. salt
1 T. black pepper (coarse grind)
(1 t. Egyptian savory spice blend if you have it*)
2 T. finely minced pickled jalapeno pepper
4 c. chicken stock
1/2 c. heavy cream or coconut milk
(I used 2% milk, because it is what I had.)

Directions

-cut squashes in half lengthwise, scoop seeds
-peel and cut squash into 1-inch pieces
-in a large stock pot, heat oil over medium heat
-add onion and garlic and cook about 5 min. until they start to brown
-add carrots and spices and cook for a minute
-add squash, jalapeno, and chicken stock
-bring to a boil, reduce heat, simmer 30 min. until veggies are tender
-remove from heat and cool 10 minutes
-puree  (I use an immersion blender; you can use a blender in batches)
-return to the heat, add cream/milk, adjust seasonings

This is one good soup. I had a cup as part of a late breakfast. It would be perfect with a hearty bread or accompanying some savory meal (I am thinking spicy shrimp or sausage...or a vegetarian curry quinoa and garbanzo bean casserole.)

*I wish I could tell you what is in the Egyptian spice blend I was lucky enough to get from a friend who has a home in Egypt and goes home every summer. She gave me a bunch of amazingly aromatic spices, and one is a fine blend that I think has coriander, cumin, cinnamon, possibly cardamom, turmeric, paprika, and maybe nutmeg... it has an amazing fragrance and is none of these things by itself. I just used a pinch - so if you don't have it, just a small amount of coriander, cardamom and cinnamon is what I would recommend else it might be overpowered. You could also skip it entirely and this would still be a great soup.

P.S. We decided to try adding some corn and a rinsed can of cannellini beans to this soup to make it a more complete protein/hearty meal and it was good with the additions too!

vegetable & red lentil curry

I know of at least one friend who enjoys an occasional JPP stop-by to get a new recipe. Since I cook more than I bake, I figured I would post the Indian curry recipe that I recently made, in addition to today's cake recipe below. This is adapted from a Food.com "spicy root & lentil casserole."  I do not like parsnips, so I substituted chick peas in place of parsnips (which also gives this more protein). I also don't buy pre-made curry paste or powder. It is really easy to make your own! I also decided to add coconut milk for a creamier curry. So while the base idea is not mine, the embellishments were a couple of ideas carried over from other recipes. The best way to cook is to experiment!

Vegetable & Red Lentil Curry

Ingredients
3 T. olive oil
1 chopped onion
2-3 cloves of garlic, pressed
5-6 medium potatoes (peeled and chopped into thin chunks)
5 large carrots, peeled and chopped in thick slices
1 14 oz. can of chick peas, strained and rinsed well
1 14 oz. can of diced tomatoes
1 small can of tomato paste
2-3 T garam masala dry spice
1 T grated ginger root
4 c. vegetable stock
3 T. coconut milk
4-6 oz. of red lentils
3 T. fresh cilantro roughly chopped
1 c. plain yogurt to serve as a garnish as desired

In a very large skillet, heat most of the oil and cook the potato and carrots 7-9 minutes until starting to turn golden (the bottom of the pan will get a golden crust)

In a small saute pan, take a small amount of oil, cook the onions and garlic until softened; add tomato paste, ginger root, and 2 T garam masala spice - until aromatic. Set aside. This is your curry paste.

Add the curry paste to the carrots and potatoes, pour in the stock, add the tomatoes and chick peas and bring to a boil.

Reduce the heat, add the lentils and cover and simmer for 40 minutes or so until the lentils and vegetables are tender and the sauce has thickened. Add coconut milk. Stir in the cilantro.

You can transfer this to a slow cooker to finish cooking on low or keep warm.

Garnish with cilantro and yogurt as desired. Serve with basmati rice and naan. This serves 8 plus, so it is great for a party. I first made this for a work potluck luncheon. Leftovers will freeze nicely.

This tastes better than my photo looks. I forgot to take the photo when it was warm and steamy, so this is a snapshot of a left over bowl heated in the microwave.

Samosas with a cilantro-yogurt chutney make nice appetizers. Incidentally, you can get very good frozen samosas and naan in your grocery freezer section, and that is what we do! Within 15 minutes in a hot oven you have something nearly as good as homemade. The chutney is very easy. Take about a cup of plain yogurt and blend it up with a handful of cilantro leaves until it liquefies. It is a yummy and cooling dip for spicy samosas.

recipe for fun

What do you do when late April sees a return of winter temps? Bake a cake! A neighbor made this special Scandinavian Almond Cake and brought it over to us for Easter. She uses a traditional scalloped long tin loaf pan which makes a very pretty cake. I didn't have that type of pan, so I decided to use a Bundt pan instead to achieve the pretty scallops, and just adjusted the baking time. It came out quite nicely.

My neighbor said she doesn't ordinarily share her recipes, and I really don't get why people hang onto their recipes like that. Does our identity depend on how well we can cook or bake? I think it is nice to share! So here goes!

Recipe:

Preheat oven to 350 degrees

Beat well:  1 and 1/4 c. sugar, 1 egg, 1 and 1/2 t. almond extract, 2/3 c. milk

Add: 1 and 1/4 c. flour, 1/2 t. baking powder

Add:  1 stick melted butter

Beat mixture well (it will be very thick)

Optional (sliced or slivered almonds) 

Immediately before putting batter in pan, spray pan generously using a cooking spray (ideally cooking spray with flour, but I didn't have that). Add sliced almonds on the bottom of the pan. Smooth batter in pan, bake at 350 for 32-33 min in Bundt pan (or 40-50 min. in loaf pan) until the edges are golden brown and a toothpick inserted into the center comes out clean)

Flip cake gently onto a plate while still warm. You may have to loosen the cake edges to remove from pan if you didn't use enough cooking spray. Mine slid right out. You can sprinkle with confectioner's sugar if you wish, when cool. I didn't do that.  

(PS I googled this recipe and found that this is very consistently the recipe on many sites. Some of the recipes said to double the recipe and bake in a Bundt pan. That would be a lot more cake and I like that idea. I am not sure what the baking time would be but I am guessing more like 40-50 minutes if doubled. I will try that next time.)

This cake is not too sweet, moist, and yummy. Serve with dry champagne or  bone dry hard cider. Add laughter of friends and it is the recipe for the #goodlife. 

sour cereal (aka savory cereal) - a recipe

My city has a new local foods market and I checked it out yesterday afternoon. Especially nice is their loose spice section. I picked up some powdered fenugreek seed and some powdered coriander seed... and started thinking about a recipe I used to make with some regularity in the late 1980s to mid 1990s that I haven't made in years.

Let me preface this recipe by saying that it may not sound all that appealing, but if you open your mind to some tastes from India, and that breakfast cereal can be savory instead of sweet, you might find this as delicious as I do. I first came into contact with this spicy porridge-like breakfast dish back in the yoga days. It is ashram food that was replicated by a smaller group I got together with to do chanting and meditation. I miss those days, actually. What a sweet thing it was to get together with friends, spend some time looking inward with like-minded people, and then having some chai tea and sour cereal together before getting back to ordinary life.  (My teenager thinks that this is a very strange and embarrassing part of my past... and like Joe Walsh, all I can say is that everybody's so different, but I haven't changed.)

Sour Cereal

ingredients:
6 c. water
1 t. salt
1 t. cumin
1 t. fenugreek powder
1/2 t. coriander
1 T. butter
1/2 c. wheatina or instant buckwheat or millet (I use instant buckwheat - which is wheat free)
2/3 c. oats

masala:
1/4 c. onion, chopped fine (I actually use 1 small-medium onion and don't measure)
1/4 c. shredded coconut
1 tomato chopped
2 dates pitted and chopped (I didn't have dates, so I added more coconut)
1 jalapeno, seeded and chopped or 1 small can green chilies
2 t. ginger root, peeled and chopped

garnishes:
nutritional yeast
chopped onion (optional)
cilantro

1. In a large pot, add salt and spices to the water; bring to a boil and boil for a minute or two uncovered

2. Meanwhile, mix masala ingredients in blender, adding a little boiling water for mixing. Mix until smooth

3. Add butter, grains and masala to boiling water and spices and boil uncovered for 20 minutes

4. Cover and let set 5-10 minutes

*Before serving, add cayenne pepper if you have used canned chilies. Add nutritional yeast to taste


[Recipe Note: I found this recipe in my recipe folder... printed with the dot matrix printer I had in grad school on that kind of paper that was zig-zag and you had to tear one sheet from the next (with peg hole strips on the side that would also tear off). Oh my goodness, I had forgotten about that stage of technology in my life... so funny to see!]

For wonderful chai, in a large pan, brew a strong black tea. Boil in cinnamon, cardamom, clove, ginger to taste -- I like a lot of cardamom! Add brown sugar and milk to taste. Yum!!

masala madness

Oh my God. I made this and it was delicious! Gotta love a new and good slow cooker recipe for this time of year.

Slow Cooker Chicken Tikka Masala

Ingredients:

1.5 lbs. skinless chicken thighs

1 large onion, diced

3 cloves garlic, minced

1 inch piece whole ginger root, peeled and grated

2 tablespoons tomato paste (I used the whole small can by mistake b/c I was rushing. It was fine)

1-2 T. garam masala

2 t. paprika

2 t. kosher salt

1 (28 oz) can diced tomatoes

3/4 c. heavy cream or coconut milk (I used coconut milk)

fresh cilantro for topping

Directions:

Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, garam masala, paprika, and salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices. 

-If you have time, marinate the chicken in 1/2 c. yogurt for up to 6 hours; shake to remove excess yogurt before transferring to the slow cooker (I took the time and marinated for about 45 min., and didn't really remove all the excess yogurt).

-If you have time, saute the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. (I took the time to do this, allowing the chicken to marinate for 45 min... this gives the dish more depth of flavor).

Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the cream or coconut milk. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 min. Taste and add more garam masala or salt to taste. Serve over 2 c. cooked rice with fresh cilantro sprinkled over the top of the serving. Basmati rice is most authentic. I only had jasmine rice and it was still great. The tikka masala can be refrigerated for 3-4 days or frozen for up to 3-4 months. 

Serves 4-6

Notes: Can use chicken breasts instead of thighs, but long cooking tends to make white meat shred.

Also, for a little bit of that smoky tandoori flavor, use smoked paprika and roasted tomatoes. 

belizean red cabbage slaw

You know, I have been blogging for a long time now (nearly 8 years -- which in blog years is a lot). Every so often I will randomly click on a post in the archives, and I realize then how my writing/posting has changed over time. I used to post a lot more "every day" stuff, including an occasional recipe. (When I have time or inclination, I enjoy cooking.) That category label has "shrunk" in the word cloud in the menu bar on the right, but today I will add one more post to that category.

I am bringing a yummy slaw to the family gathering today. My sister asked me to bring a salad and I thought of this recipe. Ordinarily I am not a big fan of cole slaw made with mayo. This recipe is citrus based... and no mayo at all. So good!  I didn't take the time to take great photos along the way - the way a good recipe blog will do - but I was in kind of a hurry. Isn't red cabbage beautiful?


Belizean Red Cabbage Slaw

Ingredients

1 c. orange juice (fresh is preferred)
the juice of 2 limes (fresh is best - use a rimmer to include the pulp)
1 small red onion, coarsely chopped
4 cloves of garlic, coarsely chopped
1/4 c. fresh basil leaves (I used dry - about 1 T)
4 T. chopped cilantro leaves
2 T honey
1 c. olive oil (can use canola)
salt and pepper to taste
1 head of red cabbage, finely shredded (do this by hand -- food processor not as good)

Directions

Combine all ingredients except cabbage in a blender and blend until smooth. Season with salt and pepper to tasted. Place cabbage in a large bowl and toss with the vinaigrette. Let sit 30 min in the refrigerator before serving

this is what love looks like

About five years ago, my son enjoyed this seven-layer gelatin salad at a dinner party we went to at one of Tom's colleague's homes. Our friend who made it was delighted at how much Matt loved it because she said it took a long time to make. I made a mental note of this, because it is not an understatement to say I have never aspired to be a domestic goddess.

Every so often over the past five years, Matt will say, "hey, remember that great seven-layer jello?" and then of course, "you should make that some time!" I have tried a technique that was pretty effective in avoiding the NYS Fair with this same kid... just agree, and move on, and hope that avoidance means waning interest. Whipping up a bowl of jello or some jigglers has usually side-stepped the issue. But he hasn't forgotten this dessert. And when the subject was brought up again this week, I decided that one of the things that makes me happiest is making this kid happy -- so I went online and found a recipe, picked up the many colored and plain gelatin mixes, and the (low fat) sour cream, and waited for a day when I had several extra hours to layer and set gelatin mixtures.

Today was the day! I had to laugh when the recipe read prep time = 20 minutes and cook time = 10 minutes and chilling. Lies! It does only take 10 minutes to make up each layer of jello, about 30 minutes to cool each layer in the refrigerator, and about 30 minutes to cook and prepare the white mixture of milk, sugar, sour cream, plain gelatin, and vanilla. If you do the math with the layers you see pictured above, trust me, that is 4 hours of prep on and off.  Oh, and then you have to refrigerate the whole thing overnight (which I calculated as 7 or 8 hours). Luckily for us, I started this project at about 9:30 a.m., finished up about 1:30 p.m. and chilled it for about 7 hours . . . and we had it for dessert at about 9 p.m.

I have to say, it was really good. And fun to eat. And it made a LOT -- so we can enjoy it again tomorrow.  (Rather than type up the recipe here, just hit the hyperlink on the word "recipe," and you will find the one I used (there are several other types, but this is very close to what our friend made.) Also, I used strawberry jello instead of cherry, because I don't really like cherry jello. You know what? I might even do it again.

trick or . . . definitely treat

Lately I have been pretty good about controlling my candy and sweets intake and getting back into a good exercise routine to optimize health. Typically during October I start buying Halloween candy very early, on purpose, and manage to eat my way through the Skittles and mini Butterfingers until I need to buy more candy.

Not this year! Tom bought the candy just two days ago and I asked him to please hide it on me. He didn't. I still didn't have any! Whaaaa? Don't get me wrong, I am not denying eating any sweets. I am just trying to be more selective and trying to eat an apple first whenever possible. That will often curb the appetite for refined sugar.

My one weakness lately is not so bad for you and it is sweet and delicious. Some of you may simply just not like the concept of tapioca. I, however, love the stuff. Large pearl, small pearl, bubble tea (the home brew type... not the artificial stuff found in the recently popular bubble tea joints), and homemade tapioca pudding, both warm and cold. When you think about it, the ingredients are pretty simple: tapioca, milk, salt, eggs, sugar and vanilla. Clearly I would suffer as a vegan if I had to do without pudding, ice cream, and all sorts of cheeses and egg dishes.

My Halloween treat to you is my relatively easy recipe for tapioca pudding. It does take some pre-meditation, because you do need to soak the tapioca pearls overnight before cooking this up. There are many recipes that involve double boilers, separating egg whites, folding in peaks, etc.... and the recipe I use involves none of that. And the result is creamy and delicious. Enjoy!

Tapioca Pudding

Ingredients:
1/2 c. small pearl tapioca (not instant) -- soak overnight in plenty of water in a small bowl
2 and 1/2 c. milk (I use 2%)
1/4 t. salt
2 eggs
1/2 c. sugar
1/2 t. vanilla

Directions:
1.  Combine tapioca, milk and salt in a 2 quart pan on medium high heat. Stir until boiling then simmer 5 minutes, uncovered, at the lowest possible heat, adding sugar gradually.
2.  Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling).
3.  Pour the egg and tapioca mixture into the pan with the remaining tapioca, slowly bring to barely a boil, stirring constantly. Reduce heat and stir for three minutes at a low simmer -- until you get a nice thick pudding consistency. Cool for 15 minutes. Add vanilla and stir. Serve either warm or chilled.
Serves 4-6

cozy afternoon cooking

It is snowing again, and heartily. As I was scrolling through my Tumblr feed, I came across a photo of a pan of scalloped potatoes that inspired me to cook something this afternoon. You might ask why I subscribe to a food feed, and the answer is, I really don't know.

I follow the arty, the funny, the music, and occasionally, the creative mac and cheese. Part of the answer might lie in the fact that I live with two people who do not eat cheese. Awful, isn't it? It is for me, anyway. So when I saw the holiday end cap in the grocery store before Christmas that was showcasing the artisan cheeses, the Yancey's XXX sharp cheddar, and all, I went a little crazy and bought a few bars. Ostensibly for company. But really, we have only had a little company this season, so the rest is for me.

Today, after seeing the photo, I went on an Internet search for an easy looking scalloped potatoes recipe. I found this one on Food.com (which credits the 1971 Florence Junior Welfare League cookbook with this take on scalloped potatoes). Like my friend Joel, I decided to share not only the recipe, but a few progress photos below, and my finished product up top. Here you go:

Scalloped Potatoes

Ingredients 
4 c. thinly sliced potatoes
3 T. butter
3 T. flour
1 and 1/2 c. milk
1 t. salt
1 dash cayenne pepper
1 c. grated sharp cheddar cheese plus 1/2 c. grated cheese for the top

(I added generous amounts of fresh cracked black pepper -- like I add to everything)

Directions 
1. In a small sauce pan, melt butter and blend in flour
2. Let sit for a minute
3. Add the cold milk, stirring with a whisk
4. Season with salt, cayenne (and black pepper)
5. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk
6. Reduce heat and stir in 1 c. cheese
7. Place half of the sliced potatoes in a lightly greased 1-qt. casserole dish
8. Pour half of cheese sauce over potatoes
9. Repeat with second layer of potatoes and cheese sauce
10. Sprinkle 1/2 c. grated cheese on top
11. Top with some paprika for color if you wish (I didn't)
12. Bake uncovered for about 1 hour at 350 degrees F

oh snap!

Today I did something I hardly ever do, and I had a lot of fun. I baked cookies (and not ones purchased from a fund raiser that come in a frozen tub in pre-portioned ready-to-bake dough pieces). The majority of  these morsels will be donated to a holiday cookie fund raiser at our local YWCA, where I am a board member. These are probably my favorite cookies ever . . . ginger snaps made with little diced bits of crystallized ginger. If I do say so, they are really good!! So while I am not writing much poetry these days, I am truly enjoying the joys of the season (and I am wishing for snow!)

Ginger Snaps

Ingredients: 

4 c. flour

2 t. ground ginger

4 t. baking soda

2 t. cinnamon

1 t. salt

1 and 1/2 c. shortening

2 c. sugar (plus some on a plate)

1/2 c. molasses

2 eggs

[optional - but I always add --1/3 to 1/2 c. diced crystallized ginger]

Instructions: Mix ingredients. Chill dough in refrigerator for several hours to overnight. Remove from refrigerator and form into small, 1 in. balls and roll in sugar. Place on greased cooking sheet and press down with two fingers. Bake for 14 minutes at 350 degrees F. Makes about 6 dozen. (Bake 12 cookies per rectangular tray - and only one tray at a time - or they will burn.)

caffè breve orange

Recipe for an early morning on September 2nd:

The boys went off on a fishing trip early this morning. It is not easy to wake up a teenager at 6 a.m. after he has put in a summer of staying up too late each night (later than his parents) and sleeping in much of each morning. I got up to help Tom get the canoe on the car. They were heading to pick up another guy and two of Matt's buddies and they are sure to have fun. I kind of hope they don't catch anything big enough to keep, because I don't exactly relish the drama of Matt filleting the fish and the expectation of me cooking it today. I have another dinner in mind.

The morning is very cool and the dew on the grass touching my feet through my slides reminded me of vacation. It is sunny and will be a beautiful day today. Instead of going back to bed, I decide to stay awake and start my morning in a peaceful and quiet house. I am starting a new book, and I think sitting outside will be the place to be!

I made myself a delicious coffee this morning. Maybe you would like to try this as a treat! It is a variation of  a caffè breve orange that I sometimes get at our local drive-through, Coffee Mania. This is a take on a latte, that traditionally mixes espresso with steamed half and half, and an optional flavor syrup. It is great hot or iced. I made a cup of dark roast coffee, with regular half and half, and added a dollop of honey and a few drops of orange extract. If I do say so, this was an amazing way to greet this beautiful day. Next time I make this I am going to add whipped cream! [post script... I had a second one, and added the whipped cream...pictured here. It was amazing!

Have a great Sunday. Off we go.

new recipe bliss

If you enjoy cooking like I do -- I recently came across a recipe too good not to share. For those against eating meat, this one is not for you. While I eat a partly vegetarian diet by choice, I do occasionally eat meat.  This is one amazing recipe, gleaned from the Food & Wine magazine I bought as part of a fund raiser for my godchild Lily.

Peruvian Steak and Potato Stir-Fry

Ingredients
1/4 cup extra virgin olive oil
1 t. ground cumin
1 t. ground coriander
1 garlic clove, minced
salt and freshly ground pepper
1 lb. skirt steak
1 red onion, halved and slivered
vegetable oil for frying
8 oz. frozen french fries
1/4 cup sliced pickled jalapenos
1 large tomato, chopped
1/4 cup cilantro
hot sauce, for serving

Directions
1. In a large bowl, combine olive oil, spices, and garlic. Cut the steak into 4-inch-long strips (across the grain) about 1/2 inch thick and add to the bowl with the onion. Let marinate for 10 minutes.
2. Meanwhile in a large skillet, heat 1/2 inch of oil until shimmering. Add the french fries and fry over high heat until golden and crisp, about 3 minutes, drain on paper towels. [first time I made this, I followed directions; second time I made this, I baked the fries on 400 degrees in the oven on a baking stone with a little oil 10 min. each side and they were just as good - with less mess and less fat]
3. Heat a large griddle until very hot. Add the steak and onion along with the pickled jalapenos and stir-fry over high heat until the meat and onion are cooked through and lightly charred, 3-4 minutes. Add the tomato and cilantro and cook until softened and beginning to char, about a minute. Add the french fries and flip with a spatula to combine. Serve right away with hot sauce. [First time I did this I followed directions and used a griddle. It was amazing - but made a mess. Second time I did this I used a wok - less mess - but not as good because I couldn't get the meat to brown as well... I recommend the flat griddle and the mess.]

I promise you, this is really, really good. I recommend a nice light, dry red wine to go with it. We tried the Chilean Castillo de Molina (Pinot Noir) - inexpensive and very good! Got to love the screw top wines. Enjoy!

pea soup: a poem and a recipe

We Write Poems this past week prompted us to write a poem filled with scent for, "I Smell Poem Pie!" I wrote several drafts, and none quite worked. After actually making this recipe, and having a savory soup that smelled (and tasted) reeeeeally good, I decided to share the recipe and story in the form of a poem. The trick to a perfect pea soup is not only the raw ingredients, but also having the right amount of broth, cooking time, and blending. Give it a try!


pea soup

I don’t know how it got so thick—
it started innocently enough
with hot, shimmering oil,
and black and cayenne pepper stirred in.
The popping mustard seeds
offered no foreshadowing.

it certainly wasn’t smooth
when I added clumsy chunks of
pungent onions and slices of garlic --
along with handfuls of
mild, chopped potatoes,
sweet carrots and celery.

things slowed way down on
adding all the cool broth and
even a dollop of milk.
but after the rinsed split peas
were added to the mix
a simmering, savory heat began.

the aromas of the vegetables
and fragrant herbs and spices
wafted through the kitchen,
each complementing and mixing
with the others, softening
and blending, with a dash of salt.

as the colors and textures
cooked down together over time,
it seemed only natural
to whip them all smooth
with a stick blender
for a unified, smooth consistency.

It was a thick, wonderful
pea soup. But one thing I learned,
the hard way,
is if you lift the stick blender
too high from the pot
even for one moment . . .

that thick pea soup
will coat places in your kitchen
you didn’t anticipate.
and if you’re not careful,
it will warm
more than your bowl.

Copyright © 2011 Nan P.

pasta in the rough

Recently I had the pleasure of enjoying another one of Arlette's feasts. The main dish she prepared was a recipe from The Minimalist food writer Mark Bittman, called Fazzoletti, or "handkerchief pasta." Arlette served this delectable pasta with a pesto she made from her garden-grown basil. The accompanying vegetable medley included sauteed brussel sprouts and fennel, other vegetables, and toasted walnuts. The veggies had a wonderful, black peppery flavor. We finished the meal with homemade bread and a classic salad by Arlette with wonderful, fresh greens and a lemon and EVOO dressing. Dessert was a cranberry tart (and a little bit of chocolate).

How do I get so lucky to have a friend who can cook like this? I really don't know. I was so "in the moment" enjoying this meal that I didn't take photographs as I have sometimes done in the past. This photo is from the linked New York Times The Minimalist column on Bittman's recipe, and Arlette's looked just as good!

I heard an interview with Bittman on NPR this past fall, and was so impressed by his message. He encourages people to eat vegetarian for two of three meals per day. This alone would do more to decrease global warming than if people gave up their gas-hog SUVs! He has this to say about food:

" . . . while food is a necessity that we all share for survival, it's also a cultural bellwether. Taking control of our food - knowing where it comes from, selecting it and cooking it ourselves - makes us more thoughtful. Sitting down to a meal and eating with those we care about instead of standing over the sink with a bowl of cereal is an act of engagement rather than one of isolation. The way we interact with food says a lot about how we want to live our lives, and a move toward wholesome food and away from Pop Tarts and fish sticks can only portend good things."

clorinda's stuffed peppers

My mother recently wrote down her grandmother Clorinda's recipe for stuffed peppers. She mentioned that they were best made with sweet red peppers. Three days later, Tom's friend stopped over with some beautiful, organic, red peppers. So it seemed that I should try my hand at making them since these things were falling into my hands. They were really delicious, if I do say so. I served them with some tomato sauce spooned over the top. (I made them without cheese, but I bet they would have been even better with Parmesan cheese. Unfortunately, that isn't an option for my family, and I was too lazy to make some of the stuffing with cheese for me.)

I don't know much about my great grandmother Clorinda, except that I apparently bear a strong resemblance to her. Over the years, I have learned we share other things in common, like the fact that I have always used a LOT of black pepper in my cooking and this didn't come from anywhere that we have figured out. It always makes my mother kind of wonder. . . because they are things that she remembers of her grandmother that I then remind her of.

Clorinda was born on the island of Ischia, off the coast of Naples. She later grew up with an aunt and uncle in the Naples area. She met her husband to be, Peter, when she was a teenager. He fell in love with her, later came to the U.S., and sent for her to join him here after a couple of years. She was about 20 years old. I wish I knew more of the story. I do know something of her life here, and I know she was a woman of great faith.

Clorinda's Stuffed Peppers

Ingredients

4-6 sweet peppers (red when available)

2 c. cooked arborio rice, cooled (the kind used in risotto)

salt, pepper, parsley, shredded Parmesan cheese (I used dried basil instead of parsley)

2 eggs, beaten

3 T olive oil and one sliced garlic clove

raisins (a "handful" -- I used golden raisins)

Preheat oven to 350 F

1. slice a thin top off each pepper, and reserve tops to chop up for stuffing - sans stems

2. remove the seeds from the peppers and lightly sauté the outsides of each pepper in the oil and garlic. Remove and cool. (Remove the garlic slices and reserve the oil)

3. mix the rice with the cooled oil, chopped pepper tops, eggs, spices, and raisins (stir in cheese, optional)

4. stuff each pepper with the mixture, and leave about 1/4 empty so that the mixture can "grow"

5. place peppers in a baking dish, cover loosely with foil, and roast on 350 degrees for about 20 minutes.

6. reduce the oven heat to about 250 degrees, and roast for another hour or so, until peppers seem tender.

Serve with tomato sauce spooned over the top or as a side dish.