Chile Cheese Egg Bake, December 12, 2017

It was breakfast for dinner last night, with a scrumptious and super cheesy egg bake, sausage patties, fresh fruit, and maple cornbread with molasses maple butter. Boot adores cornbread--I wish y'all could have seen the two giant wedges he has. One great benefit about having your kids move back in with you for a bit is that there's much, much less food waste. Honestly, I would skip the maple syrup in the cornbread next time and just serve it with the butter, which is sweet enough for anyone. The bread and butter recipes came from Bon Appetit, although I modified the butter.

Chile Cheese Egg Bake

10 eggs, beaten

1/2 c. flour

1 tsp. baking powder

Pinch of salt

Grinding of pepper

8 oz. diced green chiles (I prefer Hatch chiles)

16 oz. lowfat cottage cheese

16 oz. colby jack cheese, shredded

Preheat oven to 375 degrees. Add dry ingredients to eggs. Mix in everything else. Place in greased 13x9. Bake 30-35 minutes. Cut into squares for serving. Serves 8-10.

Maple Cornbread

2 1/3 c. cornmeal

1 c. flour

4 tsp. baking powder

1 1/4 tsp. salt

1 stick cold butter, cut into small cubes

1 1/3 c. buttermilk

4 eggs

3/4 c. maple syrup

Preheat oven to 375 degrees. Butter a 12" cast iron skillet (you can also use a 9x9 baking pan). Pulse dry ingredient briefly in a food processor or mix well by hand. Cut in butter until it resembles coarse meal. Whisk the buttermilk, eggs, and syrup together. Add dry mixture and stir just until moist. Put in skillet. Bake until golden brown, about 45 minutes. Serves 10-12. 

Maple Molasses Butter

1 stick butter, softened

1/8 c. maple syrup

1 tbsp. dark molasses

Mix well and serve with the above cornbread or any other sturdy bread. 

Orecchiette with Garden Sauce, December 11, 2017

I very seldom make pasta sauce from scratch. I almost always get a jar of Newman's sauce of some sort or another, brown some ground beef, and add some parmesan and extra seasonings while warming the sauce. I really like my pasta that way. However, I was inspired by an Ina Garten recipe from her Cooking for Jeffrey, orecchiette with farm stand pasta sauce. I am a much lazier cook than Ina, however, and she would probably be appalled to see what I did with her creation. Ah, well. Sorry, Ina! I served it with a complete bastardization of her kale salad, as well as some crusty Pugliese bread from the local grocery. It was tasty and made a ton. Luckily, Boot really loved it and made it vanish in just a couple days. I'd been looking at it, as I put away the leftovers, and wondering how on earth we were ever going to eat it all. By all means, try her recipe, but this is quite serviceable.

Orecchiette with Garden Sauce

Good olive oil

1/2 red onion, finely chopped

4 stalks celery, finely chopped

4 small carrots, peeled & finely chopped

6 cloves garlic, minced (or a couple tbsp of the pre-chopped stuff my wife likes to keep on hand)

28 oz. can San Marzano tomatoes

14 oz. can petite diced tomatoes

1/2 c. dry red wine (I used Pinot Noir)

6 oz. tomato paste

A handful fresh basil, cut in chiffonade

A handful Italian parsley, minced

1 tbsp. sugar (normally, I would be resistant, but I've been reading about how it helps tame the acidity of the tomatoes)

1/2 tsp. crushed red pepper

Salt and pepper

24 oz. orecchiette

Good quality parmesan, shredded

In large, heavy pot, heat some olive oil on medium heat. Add onion, celery, & carrots, cooking until they are tender, 10-15 minutes. Add garlic and cook until fragrant. Add tomatoes, wine, tomato paste, basil, parsley, sugar, red pepper, a pinch of salt, and a good grinding of black pepper. Bring to a boil. Lower the heat, cover, and simmer about an hour. Cook the pasta, drain, and add to sauce, stirring to mix completely. Heat through. Serve with cheese. Serves 8-10. 

Kale Salad with Pancetta

1 tsp. anchovy paste

1 large clove garlic

1 tbsp. Dijon

Juice of 2 lemons

Salt & pepper

2/3 c. olive oil

1 bunch Lacinato kale, stems removed

2 oz. pancetta, diced

A handful of garlic croutons

A handful of shaved parmesan

Whiz everything up to the kale in a food processor until it emulsifies. Stack the kale leaves and slice them into thin ribbons. Toss with just enough dressing to coat the kale. Cook the pancetta in a little hot olive oil until browned and crisp. Drain on paper towels. Add croutons to the pan and toast. Toss pancetta, croutons, and shaved parmesan with the kale. Serves 2-4. 

Cannellini Beans & Spinach, January 3, 2017

My sweetie knows how much I love cookbooks, so I got three for Christmas. She got me the King Arthur Flour cookbook, one by Martina McBride, and Ina Garten's Cooking for Jeffrey. The other night, I tried a recipe for Italian white beans and escarole from the Ina cookbook for our supper. Sadly, the grocery had neither escarole nor kale, which I had suggested to my wife as a suitable alternative, should the grocery not have escarole. So, we ended up with spinach and it was delicious. I served it with good bread and pineapple chunks. When dinner was ready, Jeannene said, "This is dinner? I thought you were making something else." It is suggested as a side in the cookbook, but it made a fine dinner, too, and would be nice for vegetarians---and even vegans.

Cannellini Beans and Spinach

2 15 oz. cans cannellini beans, drained & rinsed

1/4-1/2 c. olive oil

7 cloves garlic, minced

1 1/2 c. chicken or veggie broth

A pinch of crushed red pepper flakes

Salt and pepper, to taste

1 large bunch spinach, well-washed and trimmed

1 c. shaved parmesan (grated is fine, too, just use the good stuff & not the shaky stuff in the green can) (vegans can use some nutritional yeast to add flavor in place of the cheese)

Heat the oil in a pot. Add garlic & cook just until fragrant, about 30 seconds. Add everything but spinach and parmesan. Bring to a boil, then lower heat and simmer 5 minutes. Mash half the beans. Simmer another 5 minutes. Cut the spinach into 2-3" wide strips. Add to the pot, cover, and cook another 5 minutes, stirring halfway through the time. Remove from heat and add cheese. Adjust seasonings. Serves 2-4 as a main course, 6 as a side. 

Greek-Style Fish Salad and Green Soup, June 14, 2016

Last night, in honor of Garden Day, I made a very vegetable-filled dinner. Our appetizer was skewers of cucumber chunks, small varicolored tomatoes, and bocconcini, with pesto for dipping. However, we have both come to the conclusion, after numerous tries, that we just aren't really pesto people. The veggies & cheese, on their own, were terrific, though. Our main meal consisted of soup and salad, with multigrain bread to accompany them. I think I'm not such a fan of fish in salad, but Jeannene loved the Greek-style fish salad I made. I would find it phenomenal with no meat. Chicken might also be okay. I adapted the recipe from one in a favorite salad cookbook of mine, Twelve Months of Monastery Salads by Brother Victor-Antoine d'Avila-Latourrette. The soup of fresh greens was adapted from his Twelve Months of Monastery Soups. I was a bit skeptical about the soup before I tried it, but it was delicious, if a bit rich!

Greek-Style Fish Salad

4 c. water

12 oz. tilapia fillets

Juice of 1 lemon

A bag of baby spinach

1 red onion, chopped

A handful of grape tomatoes (I used the teeny ones from Lady Moon Farm---love them)

A handful of bocconcini (can sub feta, blue cheese, or whatever you love)

Dressing:

1/2 c. good quality olive oil

Juice of 1 lemon

2 tbsp. white wine vinegar

3 cloves garlic, minced

A pinch of oregano (use fresh chopped oregano, if possible---I forgot to get herbs at the store)

A pinch of basil (see above)

A pinch of thyme (again, fresh if possible)

Salt & pepper

(I forgot olives, but the original recipe calls for pitted kalamatas, which I think would be stellar)

Bring the water to a boil in a large pot or skillet. Add fish and juice, cover, and cook about 10 minutes, until fish is cooks through and flakes easily. Cool before cutting into small pieces and chilling at least an hour. Put veggies in a serving bowl and toss. Add fish & cheese and gently incorporate. Whisk dressing ingredients together until the mixture is thickened. Toss gently with salad to coat everything. Serves 6. 

Green Soup

1 tbsp. olive oil

1/4 onion, chopped

1/4 head of green leaf lettuce or similar, chopped

A big handful of baby spinach

A big handful of watercress

32 oz. chicken or veggie broth

1 potato, sliced

A big glug of cream (I think low fat or skim milk would also be great; vegans could sub coconut milk)

Salt and pepper, to taste

Paprika for finishing

Cook the onion in the olive oil until translucent. Add the other veggies and the broth. Bring to a boil and cook 15 minutes. Lower heat and simmer 10 minutes. Puree with immersion blender or in a regular blender (if you don't have an immersion blender, you probably want one). Add cream/milk, salt, and pepper. Heat through, taking care not to boil. Serve with a sprinkling of paprika. Serves 2-4. 

Curried Zucchini Soup, April 11, 2016

Our wee boy had his very first swim lesson last Monday, so we had a delicious dinner that was quick & easy to throw together. I made a batch of scrumptious curried zucchini soup, along with grilled extra-sharp cheddar on flax bread. Dessert was peach slices (canned, of course---I am irked that I can't seem to find Margaret Holmes ones anywhere these days).

Curried Zucchini Soup

1 tbsp. olive oil/butter

2 lb. zucchini, chopped

1 onion, chopped

3 cloves garlic, minced

1 heaping tsp. curry powder

Salt & pepper

2 c. chicken or veggie broth

1 c. milk/half & half/cream (you could sub more broth or, perhaps, soy/almond/coconut milk)

Melt butter in a pan. Add zucchini, onion, & garlic. Sauté until softened. Season with curry, salt, & pepper. Purée, using either an immersion blender or, in 2 batches, in a blender. Return to pot, add milk, and heat through. Serves 4. 

Potato Leek Soup, March 9, 2016

Last night was our monthly Red Tent gathering, for which I usually make soup and some kind of sweet. When I was growing up, my mom and I made potato soup every year on St. Patrick's Day, so I chose potato leek soup for the March Red Tent gathering this year. It was heavenly! I added some rosemary olive oil bread from the grocery, some Pecan Thins for gluten-free eaters, chocolate chip cookies, and plain old Hershey minis. If I were serving this for dinner at home, I might add a green salad.

Potato Leek Soup

4 potatoes, peeled & sliced (I used russets)

3 large leeks, white and light green parts only, halved lengthwise, rinsed well, and sliced

64 oz. vegetable stock

Salt and pepper

1 c. milk or cream (you could omit this for a yummy vegan soup)

Put potatoes, leeks, veggie stock, salt, & pepper in a soup pot. Bring to a boil. Reduce heat, cover, and simmer about 40 minutes. Mash the veggies with a potato masher (or use an immersion blender, for a smoother soup---I like this one a little rustic). Add milk/cream and heat through. Serves 6-8. 

Chocolate Chip Cookies

1/2 c. shortening (I use Crisco)

1/2 c. butter

2 1/2 c. flour

1 c. dark brown sugar (if you only have light, that's fine)

1/2 c. sugar

2 eggs

2 tsp. vanilla

1 tsp. baking soda

1/2 tsp. salt

12 oz. (2 c.) chocolate chips (I use Ghirardelli when I can, but even store-brand is going to taste good, honestly)

Preheat oven to 375 degrees. Beat the shortening & butter on medium-high speed until softened, about 30 seconds. Add half the flour and beat well. Add sugars, eggs, vanilla, soda, & salt. Beat well, scraping down the sides occasionally. Add the remaining flour. When well-combined, stir in the chocolate chips. Drop dough by rounded teaspoonfuls, about 2" apart, onto ungreased cookie sheets. Bake 9-11 minutes. Makes 4-5 dozen.

Zuppa Toscana, February 24, 2016

We went from no snow at all this morning to probably 6 inches this afternoon. On such a snowy day, it's lovely to have hot soup for dinner. Luckily, I had a copycat of Olive Garden's Zuppa Toscana slated for tonight. I served it along with some Texas garlic toast and clementines. Very simple, very satisfying. You can make this healthier by subbing veggie crumbles for the sausage and skim milk for the cream. To make it vegetarian, just use all veggie broth with veggie crumbles replacing the sausage.

Zuppa Toscana

1 lb. hot sausage

1 lb. regular sausage

56 oz. chicken broth 

14 oz. beef broth

16 oz. whipping cream

6 or 7 potatoes, sliced

1/4 tsp. crushed red pepper

1/4 tsp. salt

1/4 tsp. pepper

1 bunch green kale, chopped

Brown the sausages. In a soup pot, mix broth and cream. Heat until almost boiling, stirring often. Add everything but kale. Cover & simmer on low about 45 minutes. Add kale and cook another 5-10 minutes, to wilt kale. Serves 4-6. 

Cannellini Vegetable Soup, February 8, 2016

When I host the women's Red Tent group each month, I like to make a pot of soup to nourish the women attending. We have members who are vegetarian and gluten-free, so I try to make sure to keep the soup within those guidelines. The soup I chose this month can be made either with ground beef or beans. I opted for cannellini beans. I made a pot for home and a pot for Red Tent. I took some Italian bread, some Rice Thins, and a bunch of red Twizzlers for dessert. I made the pot for home slightly differently than the pot I took, adding 32 oz. chicken broth. I'd forgotten to pick up veggie broth at the store and hadn't got time to get any, so I decided to use a little water, instead. I didn't think either version was great, but my wife keeps raving about how much she loves it, so I guess it's worth sharing the recipe.

Cannellini Vegetable Soup

2 cans cannellini beans, drained (or your favorite kind of beans or 2 lb.  browned ground beef or veggie crumbles)

32 oz. chicken or veggie broth

1 onion, chopped

1 zucchini, cut into half-moons

1 can corn, drained

28 oz can stewed tomatoes

2 tbsp. oregano

A pinch of garlic salt

A couple bay leaves

Mix everything together and heat through. Serves 10-12. You can also throw this in a crockpot and cook it on low for 6-8 hours. 

Salsa Chicken Sauté, January 25, 2016

I was planning to serve the salsa chicken sauté I made last night with just some romaine salad and pear slices, but then my beautiful wife asked if it was going over rice. She loves rice and it sounded great to me, so I cooked up a pot of rice, too. Then, she asked, "Is there cheese on it?" She loves cheese more than she loves rice, so I got a bag of shredded Mexican blend cheese out of the fridge to go along side the sour cream and avocado chunks I'd already laid out to top our meal. This is a really quick and yummy meal.

Salsa Chicken Sauté

1 green pepper, very thinly sliced

1 red pepper, very thinly sliced

Olive oil or cooking spray

2 potatoes, cubed and cooked

3 c. cubed, cooked chicken

1 can corn, drained

1 can black beans, drained

32 oz. salsa (I like Newman's Own Medium)

Sour cream

Avocado chunks

Cook peppers in a very large skillet with either oil or cooking spray for a couple minutes. Add everything but the sour cream and avocado. Stir well. Cover and cook on medium-low heat 10-15 minutes, to heat through. Serve with avocado and sour cream, over rice if desired, with cheese, if desired. You can omit the chicken and just add more black beans, for a vegetarian or vegan (skip the sour cream and cheese) meal. 

What We Ate Last Week, January 4-11

While the wee boy is snoozing, I thought I'd procrastinate on de-decking the halls a moment longer by playing catch-up here.

January 4-This would have been my granddaddy's 97th birthday. As I do every year on his birthday, I made his favorite birthday dinner, his mom's beefsteak pie. You can find the recipe here. I didn't make any peanut butter cookies this year, though. I served it with roasted green beans, mashed potatoes, and a green salad.

January 5-I went to a Moms' Night Out coloring party, so Jeannene fixed supper. When I got home, I had scrambled eggs, banana pecan chocolate chip pancakes, sausage, and bacon waiting for me. 

January 6-I didn't make my usual Cuban Nochebuena feast actually on Christmas Eve because our older boys were home and neither of them like Cuban food. Yeah, I don't get it, either. So, I made it last week, instead. I made puerco asado, black beans & rice, maduros, and avocado butter lettuce salad. You can find the recipes here.

January 7-Jeannene made soft tacos with Spanish rice.

January 8-Jeannene had gift cards for Olive Garden, so we went there for dinner. She had the stuffed chicken marsala and a beautiful Caesar salad she was nice enough to share. I got full from my bowl of Zuppa Toscana, which came to the table piping hot and with a nice, zingy amount of red pepper. So, my pasta came home to serve as lunches and dinner on the 9th. 

January 9-I was going to make gourmet grilled cheese and sherries tomato soup, but Jeannene had a terrible migraine and didn't feel like eating anything but toast. I decided it didn't make sense to make a pot of soup for just me when I had perfectly good leftover pasta and meatballs in the fridge, so I ate that. I did start the black bean soup for Sunday.

January 10-Our Red Tent Temple gathering was scheduled for Sunday night, but the roads were atrocious, so I encouraged the women who'd planned to come to spend time at home doing things to refill their wells, instead of braving the weather. Since I'd already made the black bean soup, I cooked up some rice and we ate it with the beans ladled over the top, with green salad to accompany. It was perfect for a snowy night! I'd modified the recipe from Crescent Dragonwagon's Downtown Black Bean Soup recipe in her marvelous Dairy Hollow House Cookbook. 

Black Bean Soup

2 quarts vegetable stock

2 c. water (I'd've used more stock, but didn't have it on hand)

3 bay leaves

1/4 c. olive oil

3 onions, chopped

1 large green pepper, chopped (I'd intended to use 2, but one I'd just bought was rotten inside---I would use 2 next time)

1 jalapeño, chopped

5 cloves garlic, minced

2 tsp. salt

1 tsp. oregano

1/2 tsp. cumin

Bring stock and water to a boil with black beans and bay leaves. Turn down to low, cover, and simmer a couple hours. Sauté the rest in the olive oil until tender. Mix into the black beans and let cook until very tender and well-integrated, flavor-wise. Eat as soup with rolls or bread or serve over hot cooked rice. I like chopped onions on mine. My wife likes sour cream and shredded cheese. Serves 6-8. 

I also made some bar cookies Dragonwagon has dubbed "Fallen Angels," which are very similar to my almost-grandma's "Molly Bars." Dragonwagon suggests adding butterscotch chips, but I used salted caramel chips, instead. My wife thinks the bars are amazing!

Salty Angels

1 stick butter

1 1/2 c. graham cracker crumbs

14 oz. sweetened condensed milk

3 1/2 oz. shredded coconut

1 c. chopped pecans

1 c. salted caramel chips

Preheat oven to 350 degrees. Melt butter in oven in 13x9 pan. Add graham crumbs in an even layer. Pour milk evenly over top. Add coconut & pecans. Top with salted caramel chips. Press down a little. Bake 25 minutes. Let cool completely before cutting. Makes about 2 dozen. 

January 11- Jeannene made a delicious pot roast in the crockpot, surrounded by scrumptious carrots, onions, and potatoes. 

Black Bean Chili, December 12, 2015

Whenever I make something vegetarian, Jeannene asks, "Where's the meat? Is there at least cheese in it?" She completely adored this vegan black bean chili (well, she did add shredded cheddar and sour cream---scallions are a nice garnish, too) and so did I. It's perfect for a chilly winter night. I made corn muffins (from a box) and a salad  (from a bag) to go with it. 

Black Bean Chili

1-2 tsp. olive oil

2 onions, chopped

1 red bell pepper, chopped

1 green pepper, chopped

3 cloves garlic, minced

Salt

2 tbsp. chili powder

1 tsp. cumin

1/2 tsp. oregano

1/2 tsp. cinnamon

1 can diced tomatoes

2 cans black beans

Heat oil in a soup pot. Cook the onions, peppers, garlic, and salt until veggies are softened. Add seasonings and cook a couple minutes. Add tomatoes & beans. Bring to a boil. Cover and simmer on lower heat 15-20 minutes. Serves 4-6.

 

Red Tent Food: Pumpkin & Butternut Soup, Chocolate Chip Zucchini Cake, October 13, 2015

Once a month, at the new moon, my Red Tent Temple women gather. I prepare some kind of food to nourish bodies and spirits. Last night, it being October, I made a pumpkin and squash soup and a chocolate chip zucchini cake. I added some store-bought wheat bread, some lentil crackers (we have at least 1 member who is gluten-free), and some Lucy's pumpkin cookies, also GF.

Pumpkin & Butternut Soup

1 tbsp. butter (if vegan, sub olive oil)

1 tsp. olive oil

2 onions, chopped

30 oz. pumpkin (canned)

3 lb. butternut squash cubes (I buy them pre-chopped)

6 c. vegetable stock

A couple pinches salt

A good grinding pepper

1 c. milk or half and half (skim is fine---and this can be omitted altogether)

Sour cream, croutons, and shredded parmesan for garnish

Heat butter and oil in soup pot. Cook the onions until translucent. Add all but the milk. Bring to a boil. Cover and simmer on medium-low for 20 minutes or so. Blend smooth, either in a blender (carefully, in batches) or with an immersion blender. Return to pot, add milk, and adjust seasonings. Heat through. Serve with garnishes. Serves 8-10. 

Chocolate Chip Zucchini Cake

1 1/2 c. sugar

1 stick butter, softened

1/4 c. oil

2 tsp. vanilla

2 eggs

2 1/2 c. flour

1/4 c. cocoa

1 tsp. baking soda

1/2 c. buttermilk

2 medium zucchini, shredded (about 2 c.)

1 c. chocolate chips

1/2 c. chopped walnuts (optional)

Preheat oven to 350 degrees. Mix sugar, butter, oil, vanilla, and eggs. Add flour, cocoa, baking soda, and buttermilk. Fold in zucchini, chocolate, and nuts. Pour into a greased, floured 13x9 pan. Bake 35-45 minutes. Serves 16. I have not frosted this, but I think cream cheese frosting would be yummy on it. 

Savannah Red Rice, October 12, 2015

A tasty one-dish dinner---you can also add a salad and some fruit, if you wish---I chose pineapple. My wife also had some cottage cheese to cool her palate. I didn't find it particularly spicy---in fact, some folks will want to serve this with additional hot sauce.

Savannah Red Rice

1 tbsp. olive oil (or a coating of cooking spray)

2 green peppers, chopped

2 onions, chopped

2 c. cooked rice

16 oz. can stewed tomatoes

8 oz. tomato sauce

A good shake of garlic Tabasco

A good shake of garlic powder

Salt and pepper

1 lb. kidney beans or cooked sausage, if desired

Preheat oven to 425 degrees. Sauté onions & peppers in olive oil. Add the rest. Mix well & bake in a greased 2-quart casserole for half an hour. Serve with shredded cheese, if you wish. My wife does wish. Serves 6.

Baked Bean Soup, October 7, 2015

I didn't get home yesterday from a day with our baby's bio mom until quite late, thanks to insane Detroit traffic, so I was very happy to have a dinner planned that was easy and quick to throw together. It is great comfort food, too! I made a pot of baked bean soup, with Jiffy corn muffins, sliced honey crisp apples, and Marzetti caramel apple dip.

Baked Bean Soup

1-2 tbsp. olive oil or butter

1 package kielbasa ( I like the turkey kind, but use what you like), sliced

1 onion, chopped

1/2 green pepper, chopped

1 large clove garlic, minced

1 large can baked beans (I like Bush's)

1-1 1/2 c. milk or half and half or some combination thereof---even skim milk works

Salt & pepper

A few dashes hot sauce

Heat oil/butter in a soup pot. Cook the meat and veggies 5-7 minutes. Add beans and simmer another few minutes. Add a cup of milk---and more if the soup is too thick. Add salt & pepper, along with hot sauce, and heat through. Serves 4. This can be made completely vegetarian by adding another can of beans in place of the kielbasa---or you can use veggie sausage. If you're vegan, use olive oil and sub soy milk or nut milk for the regular milk. 

Corn Chowder, September 13, 2015

Last night was the inaugural gathering of the women's Red Tent Temple I am starting in Rochester, Michigan, and I made a pot of corn chowder to share with the women who came. I also brought some lovely apples, a loaf of wheat bread, a couple different kinds of gluten-free crackers, a bag of gluten-free chocolate chip cookies, and a batch of from-scratch gluten-y chocolate chip cookies. Sue brought red velvet brownies with white chocolate buttercream. Ooh-la-la!

Corn Chowder

2-3 tbsp. olive oil

1 1/2 white onions, chopped

3 large cloves garlic, minced

12 small red potatoes, quartered

Salt and pepper, to taste

5 cans white corn (or yellow or corn cut from 9 ears)

6 c. low sodium vegetable broth (you could use chicken broth, if you have no vegetarians eating)

6 c. 1% milk (you could use whatever kind of milk you like, or even half and half)

4 tbsp. nutritional yeast (optional, but nice for added umami flavor)

6 or 7 scallions, sliced, for garnish

Heat olive oil in a soup pot. Sauté onion & garlic until onion is softened and translucent. Add potato, salt, and pepper. Cover and cook about 5 minutes. Add corn & broth and bring to a boil. Reduce heat to a gentle simmer and add milk. Cook on low until potatoes are tender. Add yeast and adjust seasonings. Cook another 10 minutes or so. Serve with scallions for garnish. Serves 12-14. 

Perfectly Chewy Chocolate Chip Cookies

2 1/4 c. flour
1/2 tsp. baking soda
2 sticks butter, room temperature
1/2 c. sugar
1 c. brown sugar
1 tsp. salt
1 tbsp. + 1 tsp. vanilla
2 eggs
12 oz. chocolate chips (the better the quality, the better the cookie)

Preheat oven to 350 degrees. Whisk the baking soda into the flour. Beat the butter and sugars together until the mixture is pale and fluffy. Add salt, vanilla, and eggs. Beat well. Add flour, in 2 or 3 increments, mixing between additions. Add chocolate chips. Drop onto parchment-lined baking sheets. Bake 10-12 minutes. Cool a couple minutes before removing from the baking sheets. Makes 2 and a half to 3 dozen. 

Chicken with Peanut Sauce, May 20, 2015

Last summer, after years of experimentation, I finally hit upon the perfect recipe for Indonesian-style peanut sauce, which we love with chicken, beef, and pork. Last week, I made it for some rotisserie chicken I picked up at the grocery. I sliced off the breast meat and served it with the peanut sauce, reserving the rest of the meat for the next night's dinner. I made some basmati rice and a colorful Thai-inspired salad to go along with it. The recipe for the salad came from Too Many Cooks by Emily Franklin (which is a really fun book), although I made omissions and substitutions to suit our tastes.

Bomb-Diggity Peanut Sauce

3 cloves garlic, minced

3 scallions, sliced (white and light green parts only)

1/4 c. chicken broth

1 tbsp. soy sauce 

Juice and zest of 1/2 lemon

1-2 tsp. chili powder

1/2 tsp. brown sugar

1/2 c. coconut milk (unsweetened)

1/3 c. smooth peanut butter

3/4 tsp. powdered ginger

Cook garlic & scallions in broth, covered, for a couple minutes. Add soy sauce, lemon, chili, brown sugar. Bring to a boil, then reduce heat. Simmer, uncovered, about 5 minutes, stirring often. Add coconut milk, peanut butter, and ginger and heat through. Makes enough for 4-6 people.

Thai Rainbow Salad

2 tbsp. key lime juice (fresh juice from regular limes is also fine)

2 tbsp. good quality olive oil

1 tbsp. sesame oil

3 tbsp. coconut milk

1 tsp. honey

A few shakes of hot sauce (Thai chili sauce is recommended, but we didn't have any on hand & this worked fine)

7 leaves romaine, torn into bite-size pieces

1/2 head napa cabbage, sliced thinly

1/2 red cabbage, sliced thinly

A handful of basil leaves

1 bunch scallions, light green and white only, sliced

3 cloves garlic, minced

1/2 red pepper, sliced thinly

1/2 yellow pepper, sliced thinly

Salt & pepper

Pepitas

Mix everything up to romaine. Mix vegetables. Toss with dressing. Season with salt and pepper. Serve topped with pepitas. Serves 6-8. 

Fettuccine with Chicken and Asparagus, May 6, 2015

We love asparagus around here and I will only make it in season. Poor Jeannene implores me to bend a bit on this, but to no avail. I will consent to eat it, if she makes it out of season, of course. This dish I made last night, with a green salad and some roasted garlic bread Jeannene picked up on her way home from work, is a great way to throw together a delicious and spring-y dinner with very little effort.

Fettuccine with Chicken and Asparagus

1/2 lb. fettuccine, cooked al dente

1 lb. asparagus, trimmed and broken into bite-size pieces

1-2 tbsp. olive oil

3 cloves garlic, minced

1 bunch scallions, sliced (white and light green parts only)

15 oz. can diced tomatoes with garlic & onion (plain is fine, too)

1 tbsp. Italian seasoning

Salt & pepper

Cooked chicken, cut into bite-sized pieces (optional; you could also use any other meat you like)

Parmesan cheese for serving (optional)

Heat olive oil in large skillet. Add asparagus and sauté until crisp-tender. Add garlic, scallions, tomatoes, and seasonings, mixing well. Add pasta and chicken, if using, and cook until heated through. Serve with parmesan. Without the meat and parmesan, this is a great vegan dinner, provided you make sure your pasta is vegan. Serves 4. 

Sour Cream Potato Soup, April 17, 2015

Last week, I made two very mediocre soups. In Jeannene's opinion, I made two inedible soups. This potato soup was the second one. For me, this was the worse of the two. I didn't like the tanginess of the sour cream or the texture, which seemed too silky. Jeannene says it would have been great, but for the caraway. In case any of y'all might actually love it, I am including the recipe. But be warned that it's 2-thumbs-down from our household. I've adapted the recipe from Twelve Months of Monastery Soups by Brother Victor Antoine d'Avila-Latourrette, which is actually full of some really yummy soups, too. I got the idea for the avocado and goat cheese salad I made with this from his salad cookbook. Jeannene loved that and I would have, too, had it not been for the goat cheese, which seemed too heavy for the delicate greens for me. For dessert, I made a raspberry tart, which was the favorite part of the meal for both of us.

Sour Cream Potato Soup

3 potatoes, peeled and chopped

3 c. chicken or veggie broth

2 bay leaves

1 tbsp. caraway seeds (or to taste)

Salt & pepper

2 tbsp. flour

1/4 c. milk

8 oz. sour cream

Bring potatoes, broth, bay leaves, caraway seeds, salt, and pepper to a gentle boil. Turn down heat and cook until potatoes are tender. Stir the flour into the milk until completely dissolved. Add to soup, stirring constantly. Add the sour cream, still stirring. Bring to a boil again and simmer gently about 10 minutes. Remove bay leaves before serving. Serves 2-3. 

Avocado & Goat Cheese Salad

Tear 3-4 leaves Bibb or Boston lettuce per person into bite-sized pieces and arrange on a salad plate. Cut a log of goat cheese into thick medallions, 1-2 oz. per person, and warm in oven or microwave just until they begin to melt. Toss 1/2 diced avocado per person on the greens. For every 2 people, whisk together 3 tbsp. olive oil, juice of 1/2 lemon, salt, and pepper to make dressing. Put goat cheese on salads. Drizzle with dressing. 

Raspberry Tart

1 sheet puff pastry, thawed

1 c. heavy whipping cream

2 tbsp. sugar

1 pint raspberries

Preheat oven to 400 degrees. Place puff pastry on parchment-lined baking sheet. Press the tines of a fork along the edges to form a border. Bake about 15 minutes, until browned and puffed. Cool completely. Meanwhile, beat the cream & sugar to stiff peaks. Top with berries. Serves 6-8. 

Game Night & Potluck, March 28, 2015

We like to have Jeannene's team from the plant over for parties every so often. The last one was our Practice Thanksgiving, so it was about time. We decided to have a game night and asked everyone to bring a favorite spring dish. Some people went along with the theme, some (like my wife) did not, but everything was really, really good. Here's what we had:

-I made 2 quiches (one broccoli cheddar, one ham & swiss), an asparagus berry salad, a fruit tart, a prosecco punch (the punch they served at my childhood church, with added prosecco---I wish I'd thought to split the batch for those who were not drinking), and, at Jeannene's request, a triple batch of guacamole (I just mash avocados with some key lime juice, salt, pepper, and garlic powder).

-Jeannene made the Velveeta/Rotel/sausage dip we always have for the Super Bowl and set out tortilla scoops with that. She also put out some spinach artichoke dip from Costco with pita chips.

-Jim & Cindy brought some excellent homemade black bean salsa with chips.

-Ken made a creamy & spicy dip, also with tortilla chips, and Meghan made one of her adorable & delicious desserts, zucchini cupcakes with little Easter egg sprinkles on them. Ken always brings all kinds of awesome beers, as well, and sometimes wine, too. He is really interested in trying different craft beers and he loves to share his finds.

-Kelvin & Pat brought their signature shrimp cocktail, which is always gone in moments.

-Xifan & Denny brought a big pot of her chicken & vegetable soup, colorful and yummy.

-Glenn & Kim brought teriyaki chicken wings he made (the men in Jeannene's group tend to be terrific cooks).

-Connie & Frank brought a very springy pasta salad made with rainbow rotini & topped with deviled eggs---you know how popular deviled eggs always are!

-William & Lillian brought a big box of really fabulous baklava of various sorts that I had a hard time staying out of---and a bottle of champagne for us to enjoy later.

-Michael showed up a little late, bearing chicken, shrimp, & sausage jambalaya, which all of us fell upon as though we'd not eaten anything else. He said he's a little rusty, but it was great. Jeannene even said it was better than mine & I couldn't be mad.

Quiche

Pie shell for 9" pie (I use store-bought)

Grated parmesan

6 eggs

3/4 c. half & half

Salt & pepper

Fillings of choice

Preheat oven to 375 degrees. Fit pie crust into 9" pie plate, rolling extra under along the edge, then crimping. Line with parchment and fill with pie weights or beans. Bake until edges are light golden, 15-20 minutes. Remove parchment & weights/beans. Sprinkle bottom of crust with parmesan. Place fillings in the crust. For the ham & swiss, I used a package of diced ham (6-8 oz, I think) and a cup & a half of shredded swiss. For the broccoli cheddar, I used one crown of broccoli, cut into small florets, and a cup and a half of cheddar. I debated about whether to steam the broccoli, but decided the florets were small enough that I could skip it. Whisk eggs, half & half, 1/2 tsp. salt, 1/4 tsp. pepper together well. Pour into crust and bake until the middle of the quiche is just set, 40-45 minutes. Serves 6-8 and is a great dish for a party like this because it's good at room temp, as well as warm, so  it can be made ahead with no need for re-heating before serving. 

Asparagus Berry Salad

3 bunches asparagus

2 pints raspberries

A handful of halved strawberries

Strawberry or raspberry vinaigrette (my absolute favorite is Maple Grove Farm's Strawberry Balsamic Vinaigrette)

Trim the asparagus, snap in two, and blanch a couple minutes in boiling water. Remove to an ice bath and allow to cool. Arrange on serving platter. Sprinkle with berries and drizzle with dressing. Serves 10-12 and is quite beautiful.

Cheater's Fruit Tart

1 roll sugar cookie dough, room temperature (I like Pillsbury)

1 tub cream cheese fruit dip, chilled (I like Marzetti)

A bunch of cut-up fresh fruit (I used halved strawberries, kiwi cut into demi-lunes, mandarin oranges from a can, pineapple, blueberries, and a few raspberries)

Preheat oven to 350 degrees. Grease a tart pan with fluted sides and a removable bottom. Press cookie dough into tart pan and up the sides, trimming if it squishes over the sides & pressing the excess back into the bottom of the pan. You will want this nice & even. Bake 17-20 minutes. Remove from oven and allow to cool completely. Slather with fruit dip. Arrange fruit on top. Chill, if not using promptly. Serves 6-8. 

Westminster Punch, Prosecco-fied

12 oz. can frozen pink lemonade

12 oz. can frozen limeade

46 oz. pineapple juice

Small container sweetened frozen strawberries, slightly thawed

2 liters ginger ale

750-ml bottle prosecco

Mix everything together in a punch bowl and serve. 

Valentine-Making Party, February 7, 2015

I love to have a Valentine-making party each year! I also love potlucks, because I get to eat things I normally wouldn't think to make. So, Saturday night, I combined the two. I decided to make red beans and rice, given the Valentine's Day theme and the color red. I'd considered making apple and brie toasts and lavender truffles, but, given the cold, something a bit less frouffy seemed in order. What, I wondered, would go great with red beans and rice? How about some Mexican Espresso Brownies? Perfect! I decided to play around and see what I could come up with. I used a box of Duncan Hines chewy fudge brownies and mixed them up according to the package directions, using melted butter instead of oil because I'd run myself out of oil on the fried chicken and forgot until the last minute. I like my brownies chewy much more than cakey, so I used just one egg, instead of two. Into the mix, I put 2 tsp. cinnamon, 2 tsp. chile, a big pinch of cayenne, and about a tablespoon of instant espresso powder. They were stellar, as were the red beans.

Red Beans & Rice

1 lb. dried red beans

4 c. water (plus more for soaking)

1 onion, chopped

1 can diced tomatoes

3 cloves garlic, minced

1 tsp. red pepper flakes

2 tsp. salt

1/4 lb. diced ham (you can sub bacon or salt pork or omit altogether for a vegan dish)

2 tsp. cumin

Cooked rice

Soak beans in cold water to cover by at least 4 inches for at least 8 hours. Drain and mix with rest of ingredients, except rice, in a slow cooker. Cover and cook on high for 6-8 hours. Serves 6. 

My sweet wife's contribution was yummy little shredded beef sliders with honey chipotle sauce. Ken & Meghan brought brownies, too, but theirs were topped with York mini patties before baking (in a heart-shaped pan!) & then they were sprinkled with Valentine sprinkles. Meghan's always got adorable desserts! They also brought delicious honey garlic meatballs. Brenda & Kenny brought an Italian sub they sliced up into teeny individual subs, along with some chicken salad (oh, yum!) and palmiers for dessert. Frank & Connie brought all the makings for Bananas Foster and we had quite a show, what with the flames and the cinnamon sparkles!