Today's Menu

Strawberry Orange Granola Muffins

2016-01-19T14:10:00.000-06:00

This is a great alternative to packaged granola bars. It takes just a few minutes to put together and bake, and you will have a week's worth of breakfasts that are homemade and delicious.

Much better than a foil wrapped granola bar!

Strawberry Orange Granola Muffins

Muffins (makes 1 dozen)

1.5 c flour
3/4 c granola
1/4 c dried sliced strawberries
1 t baking soda
1/2 t baking powder
1/2 t salt
3/4 c granulated sugar
1/2 c plain yogurt
1/4 c butter, melted
2 eggs
1 t orange extract

For the streusel:

1/4 c melted butter
1/2 c light brown sugar
3/4 c flour

Muffins
Preheat oven to 350 degrees
Line muffin tin with paper liners
In glass or ceramic bowl, melt butter in microwave
Add sugar and whisk until smooth
Add yogurt and whisk until smooth
Add eggs and orange extract and whisk until smooth

In separate bowl, combine the rest of the ingredients until well blended.
Add dry ingredients to wet, and stir until just combined. Do not overmix.
Fill liners 2/3 full.

Streusel Topping

Melt butter in microwave
Combine brown sugar and flour
Pour butter into sugar/flour mixture
Mix with a fork until crumbly
Top each muffin with streusel mixture

Bake at 325 degrees for 20 minutes or until tops of muffins are golden brown.

Remove from oven and place pan on wire rack to cool evenly.

May be stored at room temperature in a covered container or frozen. Thaw at room temperature or microwave 10 seconds.

I hope you try this recipe. Please leave a comment letting me know how you like them, I love hearing from you!

Ham & Cabbage Soup with Kielbasa

2016-01-08T21:17:00.000-06:00

One of the best things about serving ham on the bone is using the leftover hambone and scraps to make soup. Hambone pairs really well with dried beans or peas to make thick, hearty soups that are especially good when temperatures drop.

This fall and winter, ham has been very affordable, and so my freezer is well stocked with split pea soup, ham & great northern bean soup, ham stock, hambones and even frozen baked ham. So, when I had another hambone leftover from the holiday ham, I wanted to make something a bit different, something hearty but not as heavy. I came up with this fragrant, delicious and healthy soup. It has winter vegetables, a hearty ham stock and bits of kielbasa instead of ham.

Make this soup the next time you have a hambone in the refrigerator, I think you will really like it.

Beautiful colors of the vegetables add to the appeal of this soup.

Ham & Cabbage Soup with Kielbasa

1 meaty hambone
8 quarts water
1 small head of green cabbage, shredded
1 cup matchstick carrots
1 small yellow onion, quartered and thinly sliced
4 russet potatoes, diced
16oz. Vegetable juice (you may substitute 1 28oz can of tomatoes)
1 link (approximately 8oz.) Polish kielbasa, diced
3 T olive oil
1 T brown sugar
2oz cider vinegar
1t Kosher salt
1/2t ground black pepper
Tabasco sauce, if desired

Place hambone in large pot and cover with 8 quarts of water.
Simmer on very low heat until liquid has reduced by half (about 3 hours)
Strain stock into a bowl and return pot to heat
Heat olive oil in pot
Add onions and sprinkle with a little salt
Cover pot and heat until onions are translucent
Add remaining vegetables and cover pot again
Heat for 5 minutes
Add remaining ingredients and simmer soup on low heat for 1 hour
Serve with sliced, buttered rye bread or in a bread bowl if desired

Split Pea with Ham Soup

2014-01-23T13:14:00.002-06:00

When it's cold outside, a bowl of steaming hot soup will warm you up quickly. When the temperatures dive down below zero, you need something more, something thick and hearty that will keep you going while you go about your day. Split pea with ham soup fits the bill nicely, with it's thick texture and deep flavor, this soup is filling, tasty and very economical. The secret to a flavorful soup is the stock. Rather than putting the hambone in with the peas at the beginning, I like to start the soup by making ham stock first. Let the hambone simmer in the the stockpot filled with water and aromatics until it reduces by half, strain, then add your pre-soaked peas and more aromatics. Your soup will have a depth of flavor that will have everyone asking you for the recipe!

Hearty split pea with ham soup, full of ham and vegetables, is perfect on a bitterly cold day.

Split Pea with Ham Soup Serves 6-8

1 lb dried split peas, green or yellow color
1 meaty hambone, or 1 smoked hamhock or 1 cubed hamsteak
1 cup diced ham
8 oz baby carrots, or slced carrots
1 large yellow onion, chopped
1 bay leaf
3 T kosher salt
1/4 t freshly ground black pepper
3 T butter
8 quarts water, for stock

Rinse peas under cold running water, removing any broken peas or pebbles

Place peas in pot, cover with cold water, bring to a boil and remove from heat. Let sit for one hour.

Meanwhile, place hambone, onion skins, 1/4 of carrots and bay leaf into large stockpot. Add 8 quarts of water and bring to boil, skimming scum off top of water. Reduce heat and simmer until volume of water is reduced by half

Strain water, discard onions, carrots and bay leaf.

Return water and hambone to stockpot

Add soaked peas, diced ham, onion and remaining carrots

Simmer on low for 1.5 hours, stirring occassionally so bottom does not burn, until peas dissolve and turn into a thick paste.

Season soup with salt and pepper

Add butter

Remove from heat and let stand for 15 minutes to thicken further

Ladle soup into bowls or mugs, serve with tabasco sauce if desired.

Quick & Easy Bread Pudding

2014-01-15T09:22:00.001-06:00

Sometimes you just want something sweet. This recipe is perfect for those times when you don't want a lot of fuss or mess, but you want something quick, delicious and homemade. It's also a good way to use up bread that is less than fresh ( although fresh bread works well too), those last few eggs and the last of the milk or cream.

For this recipe I used a mix of cinnamon raisin bread and buttermilk bread, but any good quality bread, such as challah or french baugette, would be good too. Just don't use white sliced bread, because the pudding texture will be gummy.

This recipe makes 4-6 small servings, and a small serving is all you need because it is very rich and satisfying.

Quick & Easy Bread Pudding

8 slices bread, cubed
1 T butter, softened
3 eggs
2 c milk or half & half
1/4 c dried mixed fruits, finely chopped
2 T cinnamon
1 T vanilla extract
1/4 c light brown sugar
1/2 t kosher salt

Preheat oven to 350 degrees.
Butter a 9x4 loaf pan.
Cube bread and set aside.
Mix remaining ingredients in a large bowl with a whisk, until well blended.
Add bread to mixture and let sit for 10 minutes.
Pour bread mixture into buttered loaf pan.
Bake at 350 degrees for 25-35 minutes, until bubbly and golden on top.
Remove from oven, let sit for 5 minutes and serve.

I hope you try this recipe the next time you want something sweet and simple!

Beef Chili with Beans

2014-01-10T12:06:00.001-06:00

A steaming hot bowl of chili with all the fixings is sure to make everyone in the household happy. Some topping suggestions are: onions, shredded cheese, avocado chunks or guacamole, sour cream, salsa or hot sauce, oyster crackers, even macaroni and cheese! Set out small bowls of fixings and let everyone create their own favorite flavor combination.

As much as we try to have sit down dinner with the family as often as possible, on some nights it just isn't possible. Between work, school, athletics, lessons...just getting a homecooked meal instead of getting fast food is an accomplishment in itself. That is why I love making chili. Chili is hearty, satisfying, easy to make and easy to serve. Just set out a pot of chili and toppings, add some cornbread, and you have a great serve-yourself meal that can be eaten when time allows.

There are many ways to make chili. In this version, I used ground beef, kidney beans and tomatoes.

Beef Chili

1 lb ground beef
3 small bell peppers - red, yellow and green, preferably
1 jalapeno pepper
1 small yellow onion
1 16 oz can chili beans (I use Joan of Arc brand. You can also use plain kidney beans, just increase the amount of spices used)
1 28 oz can crushed or whole tomatoes (depends on the texture you want, whole tomatoes make a soupier chili)
2 T chili powder
1 t cumin
3 T granulated garlic
2 T granulated onion
1 t smoked paprika
1 t hot paprika
1 t sugar
1 T kosher salt
1 t freshly ground pepper
1/2 t oregano
1 T olive oil
1/2 c beer or red wine

In food processor, chop onions & peppers until just choped, not too fine.
In a 6 quart pot, add olive oil and heat on low flame.
Add chopped onions & peppers, saute until translucent, about 3 minutes.
Crumble ground beef in your hand and add slowly to pot, mixing with vegetables as you add. This keeps the beef from forming chunks.
Add all spices and mix thoroughly but gently.
Cook until meat is no longer pink.
Add beans, mix gently.
Add tomatoes and beer or wine.
Let simmer 10 minutes. Taste & adjust seasoning to your preference.
Let simmer on low, covered, for 25 minutes.
Remove lid and simmer for 5 minutes.
Remove from heat and serve.
Can be reheated without compromising flavor. In fact, this chili tastes better the longer it sits.
Freeze leftovers, thaw before reheating.

Garden Vegetables & Fresh Pasta with Fresh Italian Sausages

2012-07-21T18:00:00.000-05:00

It is the height of summer! Vegetable gardens and farmer's markets are sporting their beautiful jewel-like fruits and the weather is warm and sultry. I can't think of anything more appropriate to cook than garden vegetables and fresh pasta with fresh Italian sausages. Redolent of garlic, herbs, white wine and tomatoes, this pasta dish is so flavorful, aromatic and simple that any thoughts of opening a jar of pasta sauce, for the sake of convenience, should be banished to the dead of winter!

The best ingredients deserve simple preparation to let them shine.

I do not have a recipe for this dish, actually, because it all depends on what looks good at the market that day. Here is what you do:

Go to your favorite Italian deli and get the freshest sausage you can find. Go to your garden and pick what is ripe and/or go to your local farmer's market and purchase what looks good, vegetable-wise. Pour some good quality olive oil into a heavy bottom pan, saute some fresh sliced garlic cloves in there, add the sausage and some white wine. Cover & simmer for a while. After a while, add your veggies. Today we added fresh shelled peas, tomatoes and melrose peppers. We also added fresh basil, rosemary, purple basil, dried red peppers flakes and a little tomato paste and some kosher salt. Let that cook, covered, until softened a bit. Prepare your fresh pasta according to package directions (I haven't mastered fresh homemade pasta yet, but I'm working on it!) Drain pasta, add to pan of veggies & sausage. Top with shards of parmigiano reggiano cheese. Enjoy!

Classic Stuffed Peppers

2012-07-18T18:29:00.000-05:00

Stuffed peppers are a simple homey meal that satisfies.

Whenever I crave comfort food, my thoughts turn to stuffed peppers. They are delicious, pleasing to the eye and also economical. The heavenly aroma of stuffed peppers wafting through the house is sure to whet the appetite and elicit cries of "Is it ready yet?" by hungry family members and friends alike.

Stuffed peppers freeze well and are easy to make, especially if you have some leftover rice from another meal. Best of all, stuffed peppers are versatile! The filling can be made with any ground meat, even chorizo or Italian sausage. The rice can be white, brown or seasoned. Some combinations that come to mind are chorizo and spanish rice or Italian sausage and tomato basil rice. Once you decide on the filling, you can vary the kind of peppers, too. One of the prettiest dishes that I made for a buffet table was multi-colored peppers in varied shades of green, red, purple, yellow and orange. You aren't limited to peppers, either. Stuffed onions, stuffed tomatoes, stuffed zucchini all work well in this recipe.

Here, I made the basic green pepper, using a stuffing mix of 85% ground beef and brown rice. I hope this recipe gets you thinking about making stuffed peppers soon.

Classic Stuffed Peppers (serves four)

1 lb 85% lean ground beef
2 c cooked brown rice
1/2 c sauteed yellow onions
1 T granulated garlic
1 T granulated onion
2 T sweet Hungarian paprika
1 t kosher salt
1 t freshly ground black pepper
1 c crushed tomatoes
6 T ketchup
4 large green peppers or 8 small peppers

Wash peppers and slice off tops (to create little "hats" for your stuffed peppers) and remove seeds and core. Set aside.
Mix ketchup into crushed tomatoes.
In a large bowl, combine rest of ingredients and add 1/4 of the tomato mixture.
Mix gently.
Fill peppers with stuffing mixture and place stuffed pepper into a dutch oven or covered roasting pan.
Pour most of the remainder of tomato mixture over peppers while they are uncovered, then cover peppers with their "hats" and pour rest of tomato mixture over them.
Cover tightly and place in oven at 350 degrees for 1 hour, or simmer on stovetop over low heat for 1.5 hours.
Remove from heat and serve.

Homemade Butter

2012-01-16T15:36:00.001-06:00

So easy and so good! Fresh butter on a baguette is heaven on a plate.

Take one cup of heavy cream and pour it into your food processor or blender. Spin on high until cream takes on the consistency of butter (about 5 minutes). Strain through cheesecloth. Spread on bread and enjoy!

2012-01-16T14:28:00.001-06:00

Beef Stock from Scratch

2012-01-16T14:28:00.000-06:00

It's January. The holidays are over and Spring seems far away. This is a great time to make stock!

Glorious homemade beef stock is well worth making.

A pot of stock simmering on the stovetop is comforting and inviting and adds moisture to the dry heated air indoors. With some soups, like the French Onion that I'm making today (I'll post it later), it's all about the stock. Yes you could buy a box of stock and be done with it, but if you are going to go through all the effort to make homemade soup, don't short-change yourself by taking taking shortcuts. Some things are worth the extra time and effort. Well worth it.

To begin, start early in the day. Take 4-6 good sized ( 3-4 inches long) beef soup bones (sometimes called femur bones) and rinse them off and place them in the bottom of your stock pot along with an onion, a few carrots and a bay leaf. Turn your oven to 200 degrees and slowly roast the bones for 4 hours. Remove the onions, carrots and bay leaf. Now fill the pot with cold water and turn the heat on low. That's it. When the water gets low, add more. Do this over a 12 hour period, to draw all the goodness from the bones. Gradually your water will turn into stock. Drain the stock through a fine mesh sieve into another pot and allow to come to room temperature, then place in a cold spot (here in Chicago in January, it's cold enough to put the pot on the back porch to cool, but you can use your refrigerator if you need to). When the stock is cold, there will be a layer of fat that has solidified on the top. Carefully remove this layer of fat and discard or save for cooking to flavor other dishes. Now you have stock!

Pork Tenderloin Medallions with Apples, Sweet Potatoes & Cranberries

2011-03-14T12:56:00.000-05:00

Served with fresh green beans & a leafy salad, this meal is quick and easy to make.

Pork tenderloin is a versatile cut of meat. In this recipe, I sliced the tenderloin into 1" thick rounds and flattened them a little to make them cook quickly. Here, pork pairs with tart green apples, sweet potatoes, and dried cranberries in a garlic and ginger sauce. So easy to make, so quick and so very good.

I hope you'll try this recipe and let me know how you liked it. Thanks for reading!

PORK TENDERLOIN MEDALLIONS with APPLES, SWEET POTATOES and CRANBERRIES
Serves 2 - 3

1.5 lb. Pork Tenderloin
2 Granny Smith Apples, sliced thickly
1 large Sweet Potato, cut in half & thinly sliced
1 Yellow Onion, thinkly sliced
1/4 c. dried Cranberries
1 T grated Ginger
1 T chopped Garlic
Sprig of Fresh Sage
1/2 c. Apple Juice or Cider
1 T Olive Oil
1 T Unsalted Butter
Salt & Pepper

Slice tenderloin into 1" thick medallions .
Using the palm of your hand, press down on slices to flatten slightly and then season with salt and pepper.
Place sweet potatoes into covered bowl and microwave for 5 minutes to soften.
In a heavy-bottomed pan, add olive oil & butter and heat til melted.
Saute garlic, sage & ginger over medium heat, add sliced onions & apples. Cover & cook until tender and remove from pan.
Turn heat to high. Brown medallions in pan until a crust forms (about 2 minutes per side). Do not move or flip until pan is almost smoking.
Reduce heat and then remove meat from pan and place onto a plate.
Add onion/apple mixture back to pan, and also add the sweet potatoes. Add apple cider and cover pan, simmer for 5 minutes.
Add pork medallions and cranberries.
Simmer over low heat for 3 minutes.
Remove from heat, let stand for 5 minutes, covered.
Transfer to plates & serve.
(This dish would also go well with brown rice pilaf.)

Stuffed Cabbage Rolls (Golabki)

2010-10-24T07:06:00.001-05:00

Fall is the perfect time to try new recipes. The weather is cooler, we spend more time indoors, and if you're like me, that means more time in the kitchen! Stuffed cabbage rolls are hearty, healthy for you, economical and delicious. Don't be daunted by the process - if you can make a lettuce wrap, you can make cabbage rolls.

All rolled up & ready to bake.

Stuffed Cabbage Rolls Serves 6

1 large, leafy head of green cabbage
1.5 lbs. 85% ground beef
1.5 cups cooked brown rice (you may substitute white rice)
1 large onion, chopped
1 t garlic powder
1 t onion powder
1 t sweet paprika
1 28oz can tomato puree
2 T ketchup
1 t butter
1 t kosher salt
1 t fresh ground pepper

1. Rinse cabbage in cold water, trim bottom end. Place into a large pot and cover with water. Bring water to boil, simmer for 20 minutes, until cabbage leaves start to look translucent. (Hint: Do not overcook or the leaves will be impossible to peel off.) Remove cabbage from water and let cool. When cooled, gently peel off leaves (1 leaf per cabbage roll).

2. While the cabbage is cooking and cooling, saute onions in butter. Add onion powder, garlic powder, paprika.

3. In a large mixing bowl, add ground beef, rice, sauteed onions, salt and pepper. Mix gently.

4. Mix ketchup with tomato sauce, add 1/2 cup of mixture to bowl. Mix gently.

5. Stuff cabbage leaf with filling, wrap and place into shallow baking dish.

Add filling to center, then fold bottom over filling.

Fold sides over bottom.

Fold top over sides.

Place seam side down onto baking dish.

Nestle tightly to keep rolls from opening. Add a small amount of water to bottom of dish.

Pour remaining tomato sauce over cabbage rolls.

6. Repeat process until dish is filled with cabbage rolls. Add a small amount of water to bottom of baking dish, pour remaining tomato sauce on top. Cover tightly and cook for 1 hour at 350 degrees.

I hope you try this recipe, I think you will really like it.

Banana Muffins

2010-09-26T11:13:00.002-05:00

A light breakfast gives you energy for the day ahead.

Sunday mornings are not always leisurely. Sometimes we just need to eat a quick breakfast and get out the door, or even take breakfast to go! Instead of hitting the nearest drive-thru window for a breakfast you are sure to regret right after consuming it, plan ahead and bake these banana muffins. Add some orange juice and a little fat-free Greek yogurt and you will have a great start to a great day.

Today's Menu

Banana Muffins

Fat-Free Greek Yogurt

Freshly Squeezed Orange Juice

Banana Muffins Makes 1 dozen

3 large Bananas

1 1/2 cups flour
1 cup brown sugar
1/2 cup butter
2 eggs
1/4 cup sour cream
1/4 tsp salt
1 tsp vanilla
1 tsp baking soda
1 1/2 tsp baking powder

Preheat oven to 350 degrees
Cream together butter and sugar
Add sour cream,eggs,mashed bananas, and vanilla
Mix all dry ingredients and add to mixture
Pour batter into greased muffin tins (or line with muffin cups)
Bake for 20-30 minutes unitl muffins are golden brown and spring back to the touch

Hearty Bean and Pasta Soup

2010-09-24T14:11:00.001-05:00

Thick, hearty and warming, this soup is sure to become a favorite in your house.

Today's Menu

Italian Bean and Pasta Soup

Sausage and Pepper Sandwiches

Mixed Greens Salad

Chianti

There is something special about homemade soup. The way it warms up the house with it's heavenly fragrance, the sound of it gently simmering on the stovetop, the beautiful colors of all the ingredients as you put them into the pot...the quiet joy your soul experiences when a steaming bowl of it is placed before you at the table. Homemade soup is love in a bowl!

This soup is rather easy to make, so don't hesitate to make a batch soon!

Italian Bean and Pasta Soup Serves 8 - 10

1.5 lbs Ground Beef Chuck
1 qt beef stock
1 medium yellow onion, diced
3 medium sweet peppers, diced (I like to use yellow, red and green)
1 c Peas (frozen work best)
1/2 c Carrots, diced
2 T Italian Seasoning
1 T Pizza Seasoning
1 16oz can Chickpeas, drained and rinsed
1 28oz can Diced Tomatoes
1 16oz can Pizza Sauce (I like Pastorelli's)
1 4oz can Tomato Paste
16 oz Water
1/2 c grated hard Cheese (any kind - I used parmesan & romano)
1/4 c dry Pasta (any kind can be used, I like stelline, the little star shaped pasta)
1 T Kosher Salt

In a large pot, brown ground beef and drain fat.
Add onions and peppers, cook until soft.
Add Italian seasoning and pizza seasoning, stir to coat meat mixture.
Add chickpeas, diced tomatoes, pizza sauce and stock to pot.
Bring to simmer.
Meanwhile, empty the tomato paste into a bowl and slowly add 1/2 c of the hot soup to the bowl, stirring until it forms a thick sauce. Add salt and pepper to the paste mixture. Add to pot.
Add peas, carrots and pasta.
Add water.
Turn up heat and bring soup to almost boiling. DO NOT BOIL.*
Reduce heat to simmer and let cook for 1 hour.
Add cheese and stir.
Serve.

* Don't boil your soups, it ruins them. Just remember "A soup that's boiled is a soup that's spoiled" !

Please let me know how you like this soup, I welcome your comments!

Paprika Beef with Egg Noodles

2010-09-22T10:37:00.002-05:00

Fall weather is here and with the shorter days come thoughts of warm and hearty dishes. Paprika Beef fits the bill nicely with chunks of beef and fresh vegetables in a rich paprika and red wine laden gravy. Served over noodles, it's a meal in itself.

Paprika Beef freezes well, and, as with most soups and stews, tastes even better on the second day. This is a great recipe to try next time you are having people over. Serve with crusty french bread and a green salad, your guests will love it, I promise!

Paprika Beef with Egg Noodles Serves 6-8

2.5 lbs Beef Chuck Roast, cut into 1" cubes
1 large Yellow Onion, thinly sliced
1/2 lb Green Beans
1/2 lb Baby Carrots
2 Hungarian Sweet Red Peppers, chopped
1 28 oz can Whole Tomatoes
1 28 oz can Crushed Tomatoes
325 ml Red Wine
1/4 c Flour
6 T Sweet Hungarian Paprika
1/4 t Kosher Salt
Vegetable Oil
12 oz Wide Egg Noodles
Sour Cream (optional)

1. In a large dutch oven, add enough oil to cover bottom of pot. Add sliced onions. Saute until translucent.

2. Add paprika to onions, mix until thoroughly coated. Cook for 2 minutes, remove onions from pot.

3. Add more oil to pot, about 1/4 inch. Scrape bottom of pot to loosen cooked bits of onion. On a cutting board, lay out cubed beef and sprinke with flour until thoroughly coated (this may take several batches to complete).

4. Add meat to oil in batches, until browned but not cooked through. Repeat until all meat is browned.

5. Add onions to beef. Mix together. Add chopped peppers. Slowly add red wine.

6. Let mixture heat over low flame until just simmering. Add canned tomatoes.

7. Bring back to simmering. Simmer, uncovered, on low for 30 minutes, then cover and simmer for 1 hour.

8. Add green beans and carrots. Simmer for 45 minutes, until vegatables are tender.

9. Fill an 8 qt. pot with water and bring to boil. Add egg noodles and cook 7 minutes until just tender, drain and place into casserole dish.

10. Ladle Paprika Beef over noodles, serve. You may also serve indivdually with a dollop of sour cream on top.

Creamed Spinach with Eggs

2010-09-15T11:56:00.000-05:00

This is my Mother's recipe. It's a very good way to serve spinach and even people who don't usually eat spinach seem to like it.

Creamed Spinach with Eggs

1 10oz pkg frozen Chopped Spinach, thawed with excess water squeezed out
1 Hard Boiled Egg
1 t Butter
1 chopped Shallot
4 oz canned Milk
Kosher salt and Pepper to taste

Saute shallots in butter
Add spinach to pan, stir
Add canned milk, stir
Add salt & pepper
Remove from heat, add chopped egg.
Stir gently, and serve.

Easiest Mashed Potatoes

2010-09-13T12:27:00.001-05:00

When you're pressed for time, it's tempting to take shortcuts when cooking (instant mashed potatoes come to mind). Yes, they are easy, and they aren't generally loaded with chemicals and preservatives, but to me the difference between fresh mashed potatoes and instant potatoes is like the difference between fresh milk and powdered milk...fresh just tastes better. Better consistency, better flavor, more natural.

Here is a recipe for mashed potatoes that could not be easier. There is no need to peel the potatoes, just slice them, cook until tender and mash them up with some milk, salt and butter. That's it!

Now doesn't that look a lot more appetizing than instant potatoes?

Easiest Mashed Potatoes Serves 4

6 large Red Potatoes
3 T Butter* (see note)
1/2 t Kosher Salt
1/4 c Milk or Buttermilk

Slice potatoes about 1/4" thick and place into an 8 quart pot (potatoes cook faster if they are in a wide pot with shallow water as opposed to a deep pot)
Cover with water
Add 1/4 t of salt to water
Simmer on medium until potato slices are tender (about 15 - 20 minutes)
Drain water
Add butter, milk and rest of salt. Cover pot for about 1 minute.
Gently mash potatoes with a potato masher (you can use a fork if you don't have a masher).
For extra creamy potatoes, use a handheld beater on low until potatoes are just smooth (do not over-beat or potatoes will have a a glue-like consistency.)

* And now, a word about butter: I use butter, never margarine. I would rather use less butter, which is natural, than more margarine, which is fake. If you are trying to make a wholesome, natural meal, you defeat the purpose when you add margarine. If you really don't want to use butter, then at least substitute it with olive oil. Natural is better. Your body knows how to process natural foods, your body deserves natural foods that are from the earth, not from a test tube.

Chicken Stock

2010-09-12T10:22:00.002-05:00

As I started to write this, I wanted to tell you that making chicken stock is not difficult. But as the day went on and I documented the steps you have to take, I came to the conclusion that it isn't easy, either. Making stock is a lengthy process, best done when you will be home all day, so that you can check on it while it simmers. It also takes several pieces of cookware. But the end result, if you are patient and do it right, is about as close to liquid gold as you can get.

Look at that color!

Place 4 chicken legs, carrots, onions and celery into an 8 quart pot Cover with water and set flame to medium. Skim the debris that floats to the top off with a spoon and discard. Reduce flame to very low.

After about an hour, remove the meat if you intend to use it, otherwise let the meat continue to simmer until the stock reduces to about 1/2 of it's original volume.

After about 6 hours of simmering over very low heat, the stock should have reduced by half again. At this point, strain the stock through a sieve into another pot. Let cool and skim off the fat.

This is liquid gold. Pour the stock into ice cube trays and freeze, then place the frozen cubes into a resealable bag. Next time you are cooking, instead of using a sodium-packed bouillion cube, use your frozen cubes. You can also use this stock while it's fresh, to make chicken soup. (I will post that recipe on another day).

I hope you will try making your own stock. It is a great thing to do on a cool day, as it adds moisture to the air in your home and perfumes the house with an indescribable fragrance. So many benefits for such little investment!

Build-Your-Own Turkey Club Sandwiches

2010-09-10T14:15:00.000-05:00

Serve buffet style or keep in the refrigerator for serve-yourself ease.

Today's Menu

Build-Your-Own Turkey Club Sandwiches
Mustard-Dill Potato Salad
Dill Pickles
Lemonade/ Iced Tea

Weekends can be hectic, as you know. Places to go, things to do, chores, entertaining friends....there's always something to do. When time gets tight, it's tempting stop by the drive-through window of your favorite fast food place, or order pizza. This menu offers a healthier alternative and will save you money, too. All it takes is a little advance planning on Friday evening.

Friday evening roast a turkey breast and while that's in the oven, bake some bacon on a cookie sheet.
Meanwhile, create a platter with lettuce, tomatoes, avocado and a mayonnaise-dijon mustard-lemon juice spread.
When the turkey is cooked, allow to cool. Slice and arrange on a platter, along with bacon.
Place in the refrigerator overnight, so that it's available the next day when you have no time to cook!

You could do this part on Thursday, if you wanted to.

Having everything sliced and ready to go lets everyone serve themselves without a mess.

Mustard-Dill Potato Salad

2010-09-10T13:54:00.000-05:00

Buttermilk and dill make a tangy dressing for this potato salad.

When it comes to potato salad, sometimes simple is better. This easy dish combines mustard, dill, pickle juice, buttermilk & mayonnaise to make a velvety tangy sauce. Serve this as an accompaniment to a well-made sandwich with some dill pickles on the side to create a medley of flavors that enhance each other.

Mustard-Dill Potato Salad Serves 4 -6

4 Russet Potatoes, peeled and diced into bite-size cubes

4 Hard Boiled Eggs, diced

2 oz Dill Pickle Juice (from a jar of pickles)

1 small Yellow Onion, finely diced

2 T Mayonnaise

1 T Dijon Mustard

1 t Yellow Mustard

1/4 c. Buttermilk

1 T Dill Weed (dried)

Kosher Salt & Fresh Ground Pepper to taste

Boil potatoes til just tender.
Drain cooking water, place potatoes onto a cookie sheet.
Combine pickle juice & yellow mustard and pour over hot potatoes.
Sprinkle 1/2 T dill weed over potatoes
Let potatoes cool.
Combine mayonnaise, dijon mustard, buttermilk & remaining dill weed.
Mix chopped eggs and onions with potatoes.
Add salt and pepper to taste.
Pour mayonnaise mixture over potatoes, toss lightly.
Refrigerate 30 minutes.
Serve.

The Original Self Basting Turkey

2010-09-09T17:31:00.000-05:00

Placing strips of bacon on the turkey breast provides continual basting.

My Mother was a wonderful cook. In our house, everything was made from scratch. Back in those days, "convenience foods" aka processed and packaged foods, were considered a luxury and often times were more expensive than whole foods. Times certainly have changed, haven't they?

My parents came to the United States from Poland, and I was born here. I have vivid memories of visiting my friend's homes as a girl, and one thing I realized very early in life was that the way my Mother kept her kitchen was vastly different from the way my friend's mothers kept theirs. For one thing, my Mama had what I thought were some peculiar cooking habits. She never used a potato peeler, she used a knife (forget about instant potatoes!). She didn't use charcoal to grill, she used the wood from an apple tree that had been cut down from the backyard (My sisters and I were pretty sure we would get poisoned from food grilled over wood instead of charcoal!. My Mama cut down that tree herself, by the way.) Another thing she did, which seemed really weird to me (and also to any of my neighborhood friends who were lucky enough to be hanging around on Turkey Day), was to place strips of bacon on the breast meat of the Thanksgiving turkey. I remember when Butterball came out with the self basting turkey....my Mama scoffed because she had been making self-basting turkey on Thanksgiving for years!

Anyway, that's what I wanted to share with you today: Place a couple of strips of bacon over your turkey breast next time you make one. You won't have to worry about basting, and you'll have excellent bacon ready for that turkey club you'll make with the leftovers.

Open Face Bacon and Egg Salad Sandwich

2010-09-08T10:53:00.003-05:00

The crunchy toasted whole grain whole wheat bread is what makes this sandwich special.

Egg salad, like life, is what you make it. It can be simple, it can be complex. Some might mix eggs and mayonnaise and call it egg salad. Others might add everything but the kitchen sink, the more components the better! I knew a fellow who used to add tuna...I call that tuna salad, but whatever works for you, pleases me! This recipe falls somewhere in between both extremes.

When talking about an egg salad sandwich, it's the texture that counts. Light, fluffy, creamy, crunchy, salty, sweet, tangy...all at once...that's what works for me!

This egg salad keeps well in the refrigerator. I like to make it at the beginning of the week, so I can have it in the mornings without spending a lot of time on breakfast.

Open Face Bacon and Egg Salad Sandwich (Makes enough for 4 sandwiches)

4 Hard-boiled Eggs
4 strips Bacon, cut into small pieces and fried and drained on paper towels
Whole Grain Whole Wheat Bread, toasted
1.5 T Mayonnaise
1 t Mustard (any kind works here, I prefer dijon or stone-ground)
10 shakes Tabasco Sauce
1 t Sweet Pickle Relish
Kosher Salt & Ground Pepper to taste

Using a fork, mash up the eggs to small pieces
Mix together mayo, tabasco, mustard, relish, salt and pepper
Add mixture to eggs
Spread over toasted bread
Top with bacon bits
Serve

Jalepeno Vodka Bloody Mary

2010-09-08T09:58:00.002-05:00

One of the great things about growing your own vegetables is using them in ways that allow you to enjoy them well past harvest time. Canning is certainly a great option, and so are herb butter compounds (I'll tell you about that in another post!), but I have an easy fun way to use jalepeno peppers:

Jalepeno Vodka

Pick 2 jalepenos from your garden (or from the grocery store!)
Wash thoroughly, slice in half
Open a bottle of vodka
Put the jalepenos into the bottle, close bottle.
Place vodka bottle in a cool dark place for at least 1 week.

Jalepeno Vodka Bloody Mary (Serves 2 )

Juice of 2 large lemons
15 shakes of Tabasco Sauce
1/2 t Worchestershire Sauce
Generous pinch of Kosher Salt
Several grinds of Peppercorn Medley
4 oz Jalepeno Vodka
8 oz Spicy Hot V8 Vegetable Juice
2 Lemon Wedges and Scallions for garnish

Pour first 6 ingredients into a tall glass container (do not use plastic or metal)
Add V8 Juice
Pour mixture into another glass of the same size, and back again, to mix. (Do not use metal utensils.)
Pour into 2 ice-filled glasses, and garnish with lemon wedge and scallion.
Serve.

I hope you try this recipe, I really think you will enjoy it.

Forty-Clove Garlic Chicken (with Mushrooms in White Wine) for Two

2010-09-07T17:34:00.000-05:00

Garlic can be romantic! Just make sure both of you eat some :)

Today's Menu

Forty Clove Garlic Chicken with Mushrooms in White Wine

Mashed Red Potatoes

Asparagus in Lemon Sauce

Tossed Salad

Pinot Grigio

Yes, FORTY cloves of garlic! Roasted in their skins, these little cloves become mild and nutty-tasting. When paired with mushrooms and white wine, they impart a delicate flavor to the chicken and the au jus that results is a perfect foil for a loaf of crusty French bread. Add some romantic music, light the candles and let the garlic work it's magic!

Forty Clove Garlic Chicken (Serves 2)

4 small pieces of Chicken (2 breasts, 2 thighs - do not use boneless chicken, bone-in gives a much better flavor)

3 heads of Garlic, separated (40 cloves)

8 Mushrooms, sliced

1 t Tarragon

1 T Hot Paprika

Kosher Salt

Freshly Ground Pepper

1/4 c White Wine (use the same wine that you will drink at dinner)

Preheat oven to 325 degrees.
Place chicken in a pot that will fit all the pieces snugly.
Scatter garlic cloves over chicken.
Add wine.
Sprinkle tarragon, salt and pepper over chicken.
Add mushrooms slices.
Dust with paprika, making it look pretty.
Cover tightly and bake for approximately 35 - 40 minutes.
Increase oven temperature to 400 degrees.
Remove cover.
Bake uncovered for 15 minutes or until browned.
Remove from oven, replace cover and let rest for 10 minutes.
Serve.

Spinach Meatloaf

2010-09-07T11:00:00.005-05:00

The addition of spinach to the meatloaf creates a beautiful marbelized effect.

It's the day after Labor Day. The kids are back in school, summer is on the wane. This is my favorite time of year! This is the time of calm respite before the storm of the holiday season. It's a time for enjoying the long shadows creeping across your lawn, the cool brisk morning air, the golden colors of the sunset.

After a carefree summer of casual dining, we yearn to sit together at the table at the end of the day, and share something wonderful from the oven. This meatloaf recipe is easy, comforting and a definite crowd pleaser.

Today's Menu

Spinach Meatloaf

Mashed Potatoes

Carrots and Peas

Tomato and Onion Salad

Spinach Meatloaf Serves 6

1 lb. Ground Beef Chuck
1/2 lb Ground Pork
1/2 cup Bread Crumbs* (see note)
1 - 10 oz. package Frozen Spinach (thawed)
1 Large Egg
1/4 c Milk
1/4 c. + 2 T. Ketchup
1 T Dijon Mustard
1 T Barbeque Sauce
1 T Brown Sugar
1 T Worchestershire Sauce
1 T Soy Sauce
Several shakes of Tabasco Sauce
1 t Kosher Salt
1 t Fresh Ground Pepper
9 X 5 Loaf Pan

Preheat oven to 375 degrees. In a large bowl, add ground meats, bread crumbs, egg and milk. Squeeze out excess water from spinach until it feels almost dry. Add spinach to bowl. Add the rest of the ingredients, reserving 1/4 c. of ketchup for later. Using your hands, gently incorporate ingredients, being careful not to handle the meat mixture too much. (Handling ground meats too much can compact them and make the end result too dense.)
Gently press mixture into loaf pan and place into the oven for 45 minutes. After 45 minutes, remove from oven, drain any excess fat & top the meatlof with ketchup. Return to oven for another 30 minutes. Remove from oven and let cool for 15 minutes before slicing.

This meatloaf is even better the next day!

* And now, a word about bread crumbs: I try to use bread crumbs that come from a bakery, instead of mass-produced bread crumbs. Have you ever looked at the ingredient list on a container of bread crumbs? It's a mile long! If you are taking the time to create a good wholesome meal, don't spoil it by adding bread crumbs that are full of chemicals. Go to a good bakery and buy them there. The ingredient list should read: Flour, water, salt and that is all!