Van de Kamp's Fish, October 29, 2015

My wife made a dinner last night that reminded me SO much of my grandmommy's dinners. I spent a lot of time with my grandparents and have memories of many dinners with them. She often made Van de Kamp's beer-battered fish fillets, boiled potatoes, and some kind of frozen veggie---usually peas or lima beans. We would eat in the living room while we watched "Jeopardy" and shouted out answers. Last night, Jeannene made Van de Kamp's beer-battered fish fillets, Mrs. Paul's crunchy fish fillets (which, in my opinion, are not nearly as yummy), leftover potatoes from our baby shower at her plant, and lima beans. Well, I made the limas. And we sat and watched The Witches of Eastwick until she had to go to bed. Luckily, we did not make it to the gross scene during which one should never be eating! But I think I may have her intrigued enough to watch the whole thing with me someday, despite her hatred of Jack Nicholson!

Tuna Casserole, October 28, 2015

I like just about every tuna casserole I eat. Mostly, they have noodles or potato chip crumbles, or something else stirred in to bulk them up a bit. The one I made the other night did not, so I was a bit skeptical about it, but it turned out to be quite tasty. When I commented to my wifey that I would likely add noodles next time I make it, she said, "Oh, I wouldn't! It's great as is." I served it with a bagged spinach salad with blue cheese & cherries and Honeycrisp apple slices with caramel dip. 

Cheesy Tuna Casserole

1/2 onion, chopped

1/2 green pepper, chopped

1 stalk celery, chopped

A bit of butter or olive oil

1 can condensed cheddar soup (I use the Healthy Choice sort---or whatever it's called---lower sodium & fat)

1/2 c. milk (I used 2%)

A pinch of salt

1/2 c. chopped pimiento olives

1 large can tuna, well-drained

Shredded cheddar (optional---my wife loves as much cheese as possible)

1 c. crushed cornflakes

1/2 c. slivered almonds

1 tbsp. butter or olive oil

Preheat oven to 350 degrees. Sauté onion, pepper, and celery in butter or olive oil until softened. Add soup and milk and stir until smooth. Cook 10 minutes or so. Add salt, olives, and tuna. Put in a greased 2-quart casserole. Spread cheddar over casserole, if using. Cook cornflakes and almonds in butter/oil. Spread on top of the casserole. Bake 25 minutes. Serves 4. 

Panda House, October 27, 2015

When I was growing up, our family had Vietnamese friends who spoiled us with the generosity of their cooking and their kindness. While no restaurant meal ever seems to measure up to the cooking Phong, Anh, and Mui did for us, my grandmom and I liked to go out for Vietnamese food together after our friends moved to California. We also went out for Chinese fairly often. Now that my grandmom has died, I celebrate her birthday every year with either Chinese or Vietnamese food. I'm not very proficient at either cuisine, so we go out. However, when my wife has a heavy workload and is doing lots of long hours, she just likes to come home, get comfy, and eat here. So, the other day, I brought Chinese home. Pie and Bubbles joined us for dinner and they're sweet & sour fans, so she got shrimp & he got pork. I had beef with broccoli & my sweetie had her favorite standby, General Tso's Chicken. I also ordered some crab rangoons and potstickers.

The last couple times, I've been a bit disappointed, frankly, with the food from Panda House. It's not bad, it's just not awesome. Bringing it home didn't help the quality, as both appetizers got pretty soggy pretty quickly. Ah, well. I had a wonderful time chatting with the restaurant guy, a young half-Chinese, half-Vietnamese fella who is always really friendly. I spend a good chunk of the time admiring his tattoos. This visit, he told me about a good Vietnamese place in Madison Heights, on the corner of 13 Mile & Dequindre, and about a bakery on John R I should visit for red bean pastries.

Yesterday, I got the chance to go to the restaurant with the mother of our wee boy after her final OB appointment before the baby is born next week. She'd never had Vietnamese food, so it was a pleasure to introduce her to it at Pho Hang. We had her 18-month-old with us and all three of us really liked it. We started with cha gio, Vietnamese fried spring rolls, one of my favorite foods in the world. These were very good, but I prefer the version at Thuy Trang over on John R. They're closer to the amazing spring rolls the Phus made for us. Because I can never get enough of spring rolls, I ordered the roast pork and spring roll noodle dish, served with fish sauce. Our baby's mother is a soup girl and ordered a bowl of beef pho. She was hoping for a side of shrimp fried rice, but they only do it as an entree, so I urged her to order it, anyway, so she could have leftovers later. She loved everything. It's so much fun introducing people to new foods! I can't wait to start introducing our wee boy to all kinds of yumminess!

Leo's, October 26, 2015

I'd planned to make tuna casserole last night, but then our hair salon was unexpectedly able to fit us in yesterday evening---great place, with hours until 10 p.m. some evenings and complimentary wine---so, we decided to eat next door at Lili's. However, we'd forgotten that Lili's closes at 8, so we ended up at Leo's, instead. It was a serendipitous thing because we each got what we were hungry for and it was really good. I had a breakfast sandwich and hash browns while my sweet wife was delighted by a tuna melt. Simple is good. And we even got to see a guy who looked like a biker but was wearing a fuzzy skunk hat!

Beef Tips & Noodles, October 23, 2015

Since we intended to run around Friday night picking out nursery furniture, I popped dinner in the crockpot in the morning and we were able to eat quickly and hit the store. It was delicious & homey, a great fall meal. I made the beef tips in the crockpot, then cooked egg noodles at the last minute. I also made applesauce from scratch and baked an acorn squash.

Beef Tips

1 lb. beef tips

1 can cream of mushroom soup

1 packet of crockpot pot roast mix

3/4 c. 7-Up

1/2 green pepper, chopped

Mix everything together in a crockpot that's been coated with cooking spray. I know the 7-Up sounds really weird, but it works. However, if you like, use beef broth, instead. Cover and cook on low 6-8 hours. 

Tequila Lime Chicken, October 22, 2015

After a string of dinner failures, starting with last week's chicken tetrazzini and continuing through gloopy pumpkin pecan bread pudding and sausage & bean soup that tasted like hot dog water, I relegated myself to supplementing Jeannene's dinners until Wednesday. Wednesday, I meant to make last night's dinner, until I realized that I had forgotten that the chicken needed to marinate---so, I made scrambled eggs & toast, instead. Last night, I was relieved that dinner turned out yummy, with an especially delicious side of garlic spinach. The rest of the dinner was tequila lime chicken and rice pilaf (from a box---Near East is my favorite brand). It was pretty healthy, too!

Tequila Lime Chicken

Juice of 4 limes

Juice of 1 orange

1/2 c. tequila

1 tsp. chili powder

1/2 jalapeño, seeded and minced

3 cloves garlic, minced

A pinch of salt

A good grinding of pepper

3 skinless, boneless chicken breasts

Mix everything but chicken. Add chicken and marinate overnight. Broil until cooked through, about 9 minutes per side. Serves 3. 

Garlic Spinach

A drizzle of olive oil (enough to cover the bottom of a pot)

A package of baby spinach

3 cloves garlic, minced

Salt and pepper

A squeeze of lemon juice

A little butter (optional)

Heat the oil and sauté the garlic in it for about 30 seconds. Make sure it doesn't burn! Add the spinach, salt, pepper, and lemon juice. Stir to wilt the spinach. Stir in a little butter at the end, if desired. It's quite good even without, though. Serves 2. 

Green Tomato Bounty! And Rhubarb, Too!

Last week, a friend from church found out I collect Boyd's Bears and invited me to come over and pick some of hers to take home with me. I was bowled over by the kindness of that invite and will be going later this week to see her collection. Today, I received a Facebook message from another church friend, asking if I like fried green tomatoes. I responded that I love them. Her husband is a tremendous gardener and had just brought in a couple dozen green tomatoes---did I want some? Did I ever! Not only did they extend that lovely offer, but they threw in a couple of beautiful ripe tomatoes and a bunch of rhubarb! The best part of all, though, was getting to visit with them, meet their gorgeous German Shepherd, and have a tour of her quilt studio! She is terribly creative and makes beautiful pieces of art in fabric.

Because of their generosity, we get to have fried green tomatoes and rhubarb cake! I told her I would post my tomato recipe before I actually make them, so that she can use it, too. The tomato recipe is my adaptation of the Neelys' recipe.

Fried Green Tomatoes

6 green tomatoes, sliced about 1/4" thick

Salt, pepper, and a smidge of cayenne

3/4 c. flour

3/4 c. buttermilk

Dash hot sauce (I like Louisiana Hot Sauce best, but use your favorite)

3/4 c. cornmeal

1 1/2 c. panko

Oil for frying

Sprinkle tomatoes with salt, pepper, and a little cayenne---or a lot, if you are a big fan of very spicy food. Whisk the buttermilk with the hot sauce. Mix the cornmeal with the panko. Dredge the tomatoes in flour, then dip in buttermilk, and coat in panko. Fry until golden on both sides---make sure your oil is nice and hot before you put the tomatoes in or they will be greasy and soggy. Don't be afraid to get them deep golden. Place on a baking sheet lined with paper towels. Adjust seasonings, if needed. Serves 4-6. 

These are good with remoulade or

Basil Mayonnaise

2 c. fresh basil

1 c. mayonnaise

Juice of 1/2 lemon

1 tbsp. Dijon mustard

Salt & pepper

Pulse together in a blender or food processor (of chop basil finely and whisk together by hand). Also good on sandwiches. 

My favorite thing to do with rhubarb is to my my friend Shawna's rhubarb dump cake:

Rhubarb Dump Cake

1 lb. rhubarb, cut into 1/4" pieces

1 c. sugar

3 oz. strawberry jello

1 box yellow cake mix

1 c. water

1/4 c. butter, melted

Preheat oven to 350 degrees. Grease a 13x9 baking pan. Put the rhubarb in the bottom. Sprinkle with sugar, then jello, the cake mix. Pour water and butter over the top. Do not stir! Bake 45 minutes.