Spice it Up!

This week is going to be very busy.  The High School production of "Grease" will be opening on Friday night.     I need to be ready.   Today was spent chopping, dicing, and  defrosting.  The house is cleaned (sort of) and I put up enough holiday decorations to start enjoying  the festive season.

It made me start thinking of how the people that are in our lives are really the "spice" that makes day to day living not quite so bland.  Think about it.  What would it be like if we were all the same?  We would be bland and boring.  Think about  food without spices. Can you imagine gingerbread without ginger?  Chili without chili powder?  Pesto without basil?  They would be seriously lacking and dull.   Family, friends, coworkers all add the flavor to our every day dealings.  Sometimes sweet, sometimes bitter, and sometimes exciting. 

Spices are not always what they seem on the outside.  I remember very clearly when my Mom was making cookies and had put vanilla into the cookie dough.  Oh!  The smell!  Warm, sweet, and slightly syrupy.  Mom warned me....she told me it was bitter. I was warned but  I didn't believe it.  Anything that smelled THAT amazing had to be sweet.  So, true to form, in went my finger!  I popped it in my mouth and "OH MY GOSH!" It was so bitter!   Respect the spice!

  Spices have been so important through out history.  Kingdoms and countries have been won and lost for spices. There are the common spices: salt, pepper, cinnamon, mint, vanilla, and parsley.  There are those spices that are exotic and worldly:  cardamom, cumin, saffron, white pepper, fenugreek seeds, and pink sea salt.

My favorite spices are rosemary, nutmeg,  and basil.   Now don't be confused, I don't use them all at once.  But if I can use them in a dish, they are my "go to" spices.

Dried spices are less  pungent than fresh so you need to use more , but you should always rub them in your hands to release the oils and fragrance that flavor your food.

 Rosemary-A perennial herb that has long woody stems with evergreen like needles.   The Latin name rosmarinus which is from "dew" (ros) and "sea" (marinus) translating to "Dew of the Sea" because in many Mediterannian countries it needs no other water than the humidity carried by ocean breezes.  I use rosemary in chicken dishes, stew (especially my Guinness Stew), slow cooked meats, roasted meats and vegetables, and can even be used as skewers for K-bobs  as the rosemary can withstand high temperatures without breaking down.

Nutmeg is an exotic spice that hails from Indonesia, Malaysia, and the Caribbean.  There are several types of nutmeg trees that produce  nutmeg and mace.  Nutmeg is the seed of the tree, while mace is the white covering of the seed.  It can be used in both savory and sweet dishes.  The seeds are small and hard and are used in powder form.   I often use nutmeg in place of cinnamon.  There is no comparison to freshly grated nutmeg.  If all you have ever used is the spice out of a jar, ready grated, find a box grater, or use a  Microplane because it  works better, and grate some fresh.  You won't regret it.

The third spice is Basil.  Basil is a tender relative to mint and there are several varieties.  Again you can have it fresh, dried, and in powdered forms.  Many cuisines make use of this herb and it can be used in sweet and savory dishes.  I use it in many Mediterranean and Italian inspired dishes.  When used fresh you should add it at the last minute as cooking for long periods of time break it down and turn it black.  I have talked about fresh basil in previous blogs, and fresh pesto is a favorite. 

If you have any of the old red and white spice cans still in your spice cupboard, it's time to toss them and replace.  Spices only keep their flavor for a few months.   Keep your spice rack away from the stove.  Too much heat is damaging to your spices and they will lose their flavor.  Most spices can be kept in the refrigerator or freezer.

Spice it up!  Pull out an old favorite, or try a new spice.  (Curry is my new experimental spice...just how hot can I get it before it's too hot?  Still experimenting!)  Next week we'll talk "Grease!"

***Indicates that the menu can be found in a link at the bottom of the page

Weekly Menu

Sunday

Beef Curry***

Rice

Green Beans

Monday

Chicken Parm with pesto

Spaghetti

Tuesday

Slow Cooked Beef with Sweet Potatos ***

Wednesday

Rotini pasta with Creamy Sausage Sauce***(Sausage and pasta can be cooked ahead, stored in the fridge  and assembled quickly for a 10 min meal!)

Apple slices

Thursday

Linguine with Clam Sauce

Friday

Invited out to dinner!  (Thanks Mrs. Gibb!)

Battenkill Creamery Eggnog and freshly grated nutmeg

***Eggnog recipe from my Mom

Emergency 10 Min. Meal Bags

Whew!  The roller coaster of the performing arts can send even the Little Mouse into a tail spin!  I had made a deal with myself, that no matter how busy I got, I would keep to my weekly blog.  Good intentions but somehow this week made it past me.  ALMOST!  Today is Saturday, so I "squeeked" in under the wire.

 This week is in retrospect.  Sometimes even the most organized and well thought out plans go haywire and you find yourself reacting and just going with the flow.  The kitchen should be  place that helps you sustain yourself, not add to the stress. 
The pantry is usually well stocked with essentials and ingredients that can easily be put together.  There are times, however, that the pantry just doesn't have what you need, or what you want!  That happened to me this week.  The first part of the week was spent eating (gasp) take out.  Subs and chips in the car while running to and fro.  The second part was spent digging through the freezer and pantry looking for a 10 min meal fix.  The problem was, I had some ingredients for several various meals, but not enough for a complete one. 
I decided to make "Emergency 10 Min Meal Bags."  This will be a collection of bags that have all  the ingredients for a 10 min meal, all together.  Labeled and stocked on the pantry shelf, so that when time flies, or I need a meal in a hurry, I can grab a bag and everything I need will be right at my fingertips.  Then, when I use a bag, I'll write what I used on the grocery list and replace it the next time I grocery shop so that when the times comes to make the dish again, I'm not butt up in the pantry looking for a jar of sauce that I SWORE I had in the cupboard!!!! (Yes, that's what happened this week!) Proteins for these meals can be thawed in advance, omitted all together, or provided in canned form (tuna, chunk chicken etc.)  Premeasure the ingredients that come in larger quantities and store in ziplock bags right in the brown bag.

Emergency 10 Min Meal bags
****Means that the recipes are included in the pages section of the blog***The ingredients and amounts will be listed here so that you can make your own meal bags!

Chicken Kormi with Almonds***
2 cans of chunk chicken
1 jar of Patak's Kormi sauce
1 cup of shredded coconut
1/4 cup slivered almonds
2 cups of instant brown rice

Linguine with Clam Sauce***
1 box linguine
2 cans clams
1 box or can of chicken broth
1 bottle of clam juice
2 tsp oregano, 2 Tbsp parsley, 2 tsp garlic salt (store all of these spices together in a small snack sized ziplock bag.  Ready made spice mix!)  You can add the fresh spices and salt and pepper as you go.  You can even make the sauce and pasta ahead and store it in the fridge up to a week.  Cook your pasta, store it in a ziplock freezer bag with 2 Tbsp of olive oil drizzled on top. 

Artichoke Tuna Panini***
2 cans of tuna
1 jar of artichoke hearts(packed in oil)
1 can of black olives

Taco Soup
(This recipe is very good but you need to have ground beef to make it complete.  DON'T store the ground beef in a bag!)
1 can of Mexican style tomatos
1 can red kidney beans
1 can of corn
1 can of tomato sauce
1 can of green chiles
1 pkg. taco seasoning
3 Tbsp parsley
Bag of Tortilla chips

Oh My.....PIE!!!



Growing up, my family was a cake family.  My mom was the master of everything cake and we would have one cake or another for special occasions.  When I began dating my hubby, I went through all the various cake recipes that  Mom had.  Regular cakes, specialty cakes, ice cream cakes, jello cakes, you name it, I made it.  He was always very polite, would ask for a small piece and would scrape off the frosting-every time.  When I began going to his house for holiday and celebrations, I began to see why cake was not his favorite.  He came from a "Pie family."  They would have pie for birthdays, celebrations, holidays (EVERY holiday, not just Thanksgiving and Christmas), or just as general dessert.

Once I figured that out, I began to make pies more regularly.  We did have pie in my family so it was not really that foreign.  My Dad's favorites were Apple and Chocolate Cream,  but when Mom made pie crust, everyone left the kitchen.  Pie dough could be tricky and Mom would want to concentrate completely on what she was doing.  Hubby's mother was the same way, when she made pie dough, you found someplace else to be.  (However, I was the Queen at coming in when the dough was done,  and snitch  bits and pieces. I love raw pie dough.)

Over the years I tried many pie dough recipes.  One afternoon I was visiting my grandmother, and was telling her about one of my adventures making pie dough.  I had had a failure that even the chickens wouldn't eat.  It was either too soggy, would fall apart, or be ridiculously tough.   She chuckled, got up, and began rifling through her legions of cookbooks and recipe cards.  Grandma had recipes everywhere.  She would write them on note papers, envelopes, brown paper bags, whatever surface was handy.  What looked to be a mix mash  was an organized system that worked  well for her.  She pulled out a recipe card with bold writing that said "NO FAIL PIE DOUGH" and handed it to me with the words "I was given this recipe a few years ago.  I wish I had had it sooner.  Pie dough makes me crazy.  Even your grandfather can make this, try it."    That was high praise indeed.  Before Grandma went blind, she was the master chef in the household.  Grandpa had to learn all Grandma's tricks when she couldn't see well enough. 

I went home and made a batch.  It was amazing!  No holes, or rips. One batch made enough for 2, two crust pies or 4, one crust pies.   It didn't fall apart on the board, you could pick it up and handle it, mold the crust in interesting designs,  put it in the 'fridge  for up to a week, or freeze it up to 2 months.   This pie dough has been my standard and one of Hubby's favorites for many years. 

No Fail Pie Dough

4 cups flour

1 3/4 cups Crisco

2 Tbsp sugar

1 Tbsp vinegar**

1 egg

pinch of salt

1/2 c COLD water

Mix first 4 ingredients.  In a mixing cup, beat water with vinegar, egg, and salt.  Add to flour mixture and blend with a fork (or fingers) until all dry ingredients are moistened.  Mold dough into a ball and chill for 15 min in the fridge.  (I have made pies, skipping the 'fridge step, and it didn't make any difference.)

Cut into quarters and roll out on a floured board.  Can be stored in the 'fridge up to 2 weeks in an oiled, ziplock bag, or frozen up to 2 months.

**I have been told that you can substitute cognac for the vinegar and the crust has a richer taste.

The excess crust can be made into "Bird's Nests".  Take the extra crust and roll out the bits.  Can be in any shape or size.    Sprinkle cinnamon sugar on the crust and roll it.  Bake on a cookie sheet for 5-7 minutes.  Yummy little mouthfulls!

My in-laws Anniversary is the day after Thanksgiving.  The year that they celebrated their 50th Anniversary, we came up with the idea of having a "Pie Party".  There were 50 pies at the celebration, and a buffet that was one of the most delicious I have ever seen.  There are 5 children in Hubby's family and the centerpiece was a pie stand with one pie from each family with a centerpiece on the very top. 

 Holidays or not, pie crust is not a problem,  break out the rolling pin and the flour.  If that's too much, there are crustless pies, frozen pies, graham cracker crust pies, or just call me!  We can whip one up in no time, but be warned, hubby will want some too! 

This week's recipes are all pie recipes.  There is no weekly menu as it's Thanksgiving week....it's all about the Bird...(and pie!)  Recipes with ***following can be found in the Pages section.

Crustless Coconut Cream Pie***

Green Tomato Mincemeat Pie***(My granddad's favorite and heirloom recipe)

Strawberry Pie***

Chocolate Cream Pie***

Baked, Mashed, Or Fries

Potatoes
That's where we are headed this week.  In this one brief reprieve from winter, we went out into the garden and dug the potatoes that we planted this spring.  It was a small crop by our regular standards, but due to the tomato blight that destroyed our crop last year, we didn't plant that many potatos.  The ones that we did dig up were small but perfect.

Potatos are a huge part of the American  diet.  Originating in the Andes and part of the nightshade family, these underground tubers have many different varieties.  (And yes, I did say nightshade family.  My grandfather always told us to never eat green potatos or the leaves, that we would be terribly sick.)  We never ate the green ones. So I'm passing on his wisdom,,,don't ever eat the green potatos or leaves!   The potato is the 4th largest crop in the world.  China is the world's largest potato producing country.

Anytime you go to a restaurant or now that holiday time is upon us, one sort of potatos or other will be offered at meal time.   They can be prepared in numerous ways with  ingredients from the fanciful to the simple.  Mashed potatos is one of the earliest adult foods that an infant can digest.  My infant son, when we went to a restaurant one day, ate what I always called, his body weight in mashed potatos!  He simply could not get enough.  When you are a child, french fries become the potato of choice.  You can dip them, dunk them, salt them, or sprinkle vinegar on them.  As you age, you start enjoying baked potato skins with sour cream, cheese, and bacon with your friends as an appetizer.  Then comes small meals  which includes roasted rosemary potato wedges or creamy potato chowder as you get older.  Finally in old age, mashed or baked  potatos become a favorite again. 

One of my favorite potato stories involves my grandmother.  She became blind in her 60's with macular degeneration.  Even though she was limited in her sight, she and my grandfather were fiercely independent.   My grandfather had been hospitalized for a new knee replacement.  Everyone was so worried about both of them.  What could we do?  Stay with grandpa or go up and stay with grandma?  Well, grandma, independent soul that she was, told us to take care of grandpa..that she was fine.  She was so proud of herself, because  for dinner she could get a potato, wash it, prick it with a fork and microwave it!  It would cook in minutes!  She would pop it out of the microwave and eat it with butter and salt and pepper and it was delicious. So different from when she was a child when it had to bake in the ashes of the fire for over an hour!

 I think the fact that she could make it all by herself added to the taste.  There is something about cooking for yourself and being independent that makes food taste that much better.  So mash up some spuds, bake up some chunks, or turn long strings of potato into golden, crispy fries.  Whether you are eating for one or serving up a mound full of creamy, mashed potatos for the holidays,  your taste buds will thank you.

Monday
Shepherd's Pie
Cottage cheese
Mandarin oranges

Tuesday
Steak
Crispy Potato Cakes (Recipe following)
carrots

Wednesday
Mac & Cheese
Green Beans

Thursday
Chicken casserole
Applesauce
Sugar Snap Peas

Friday
Impossible Potato Pie (Recipe Following)

Impossible Potato Pie
Preheat oven 350
Spray pie dish with nonstick cooking spray
4 large potatos peeled, cooked, and mashed
1/2 med apple
8 slices bacon crumbled
1/2 cup FF evaporated  milk
1 tsp nutmeg
Stir together
Bake 35-40 min

Crispy Potato Cake
4-5 large red skinned potatos
Bay leaf
4-5 cups of water
Cook until fork tender, drain
Heat saute pan with 2 tbsp olive oil

Mix 1 cup sour cream with mashed potatos
Add:
2 Tbsp prepared  horseradish sauce
chives
salt and pepper
Add potatos to hot pan.  Spread it out and bake in oven 350 for 20 min

Mystery of Bacon

Think about it....it's a cold morning.  You wake from a good night sleep because something has alerted your ears and tickled your nostrils.  It's the smells and sounds of bacon cooking.  You make your way to the kitchen where a hot beverage in a mug is waiting, and a plate of crispy, crunchy bacon is cooling.  Does it get any better?

Bacon is one of those dishes that when you serve it, people gather around.  Some like it chewy, some like it crispy, some like it pepper crusted, and some like it with hints of sweet, maple syrup.  Anytime we have a gathering of people for a sleepover, we always make sure that there is plenty of bacon in the house.  Often I will even cook up some bacon on the weekends, and store it in a plastic bag in the fridge.  It can be used in sauces, roasts, pasta, and salad.  It saves time, and when you warm it up by zapping  it in the microwave it's done in an instant.

My grandfather would make "Cracklings", which were the bits of bacon rind that were left over from a side of freshly butchered bacon.  He would deep fry these pork rind bits until they were puffed and crackling in your mouth.  They were deep fried,  rich goodness that had an aroma that filled the house and brought everyone into the kitchen.  It's a wonder we all didn't have heart attacks on the spot!  I haven't had them since he passed away, but oh how I remember them.

I have always cooked bacon in a skillet on top of the stove, just like my grandfather and mom.  You didn't fool around with bacon grease.  My Dad was seriously burned by grease on the stove, so there was a very strong respect for the cooking process, and no fooling around.  I even tried cooking it  in the microwave with the special bacon tray to try and eliminate the spattering and popping of the grease. 

Then one day I read how you could "bake" bacon on a cooking rack over a baking sheet.  It would reduce spatters, free up the cook top of your stove, and reduce the shrinkage of the bacon.  "Shrinkage-NEVER a good thing!"  So I tried it...400 degree oven, bacon on a wire rack over a baking sheet for 20 min.  PERFECT!  Crispy bacon, drained fat, clean cook top.  I was amazed!!!  It is the perfect way to cook a pound of bacon and have it perfect every time.  You can adjust your time to fit the way you like your bacon.  A little less time for chewy bacon, slightly more for crunchier.  The smoke alarm didn't even go off.  If you want to make the bacon wavy, and fancy, you just push it up, accordion style on the rack and it bakes perfectly.

There are new products all over that incorporate the flavor of bacon.  Bacon on top of macaroni and cheese,  bacon flavored popcorn, bacon crispies on top of maple iced donuts, bacon flavored salt, and even bacon flavored vodka!  (Hubby really wants to try THAT one!  I wonder what mimosas would taste like with that)?!

Go on....try it!   If you want to take serving bacon to a new level at your next brunch or breakfast, make this caramelized, candy bacon.  It's a salty, sweet fix that is guaranteed to make people come running to the kitchen.

Caramelized Bacon
1 lb of bacon
1/4 cup brown sugar

Separate bacon into strips.  Using a teaspoon, coat bacon with brown sugar. 
 Twist strips and lay on a baking rack on top of a baking sheet.
Bake at 350  for  15 minutes.
They are best served immediately.

Weekly Menu
Sunday
Lasagna
Green Beans

Monday
Beef Barley Soup***
Garlic bread

Tuesday
Chili
Cornbread

Wednesday
Pasta with Alfredo and bacon (Weight Watcher friendly: Believe it or not!)***

Thursday
Going to NYC  (Boys are on their own!)

Friday
Date Night w hubby

Just for Starters

There is something about a plateful of appetizers that gets a party, a gathering, or just a date night started.  Little plates of "nibbles" placed around a room set a tone and encourage mingling and munching.
When I was a kid, Chex Mix was one of the original 'nibbles" .   Bowls of  the crunchy, salty, snack would disappear at a rapid rate.  Remember the harvest gold, sunset yellow, and avocado green Tupperware bowls with the sealing lids?  They would keep the Chex Mix fresh and crunchy, and until my hands got strong enough to pop the seal, would keep the Mix safe from early munching!

Classic Chex Mix
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Directions

1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Another favorite were plates of cheese and crackers.  Bricks of cheddar, Munster, Swiss, and Monterrey jack would be sliced, cubed, and served alongside crackers (usually Ritz or Chicken in a Biscuit crackers).  Nowadays, there are so many different kinds of crackers and cheeses, the combinations are endless.  Some new favorites are Crandale Cranberry cheese, Halloumi, Hunter's cheddar, and Horseradish cheddar.  You can pair these with Stoneground wheat crackers, water crackers, or Parmesan crackers.  The Parmesan crackers are so easy to make.  If you have a food processor, you can make your very own snack crackers.  They are rich, crunchy, and melt in your mouth.

Parmesan Crackers

2 c grated parm cheese

1 stick of room temp butter

1 tsp thyme

1 tsp black pepper

Pulse all together in a food  processor.

Add 1 1/4 c flour

1/4 tsp salt

Pulse flour and salt to cheese mix.  When it creates a ball take it

out of the food processor and roll it into a log.  Wrap in plastic wrap and freeze until

firm.  Approx 30 min.

Slice and bake 350 for 22 min

Veggies and dip as well as fruit platters with dip are another classic appetizer.  When I was in college, we had an "appetizer night" on our last night of classes.  We all brought goodies to nosh on while we celebrated the end of  classes.  (I brought  spicy Chex Mix...how can you go wrong with that?) One of my classmates brought a fruit platter with a sweet, creamy fruit dip.  It was addictive and delicious and the perfect compliment to chunks of pineapple, strawberries, grapes and  kiwi.  She was generous and gave us all the recipe.  I couldn't wait to bring it out and amaze everyone!  It became one of my signature contributions to parties.

Fruit Dip

1 pkg cream cheese, softened

1 cup Marshmallow fluff

2 tsp vanilla

Use a mixer and combine.  Put in the refrigerator for 30 min before serving.

(Just try to keep your fingers out of it! )

So the next time you want to make an evening special, for 100, 10, or just 1, get out of your favorite plates, chill the wine, cider, or beer.   Chunk some cheese, slice some fruits and veggies,  open a sleeve or bake your own crackers, arrange them (remember mixing colors, textures, and heights make a plate interesting and appetizing  to look at) and set them around.  Mix up a batch of Chex Mix and who knows what'll get started!

Weekly Menu
Monday
Ginger Beef Soup***
Rice Noodles

Tuesday
Turkey Hash (one skillet meal using left over turkey from Sun***)
Mandarin Oranges

Wednesday
Sausage, Cheddar and apple bake***
Green salad

Thursday
Spaghetti w tuna, feta, and tomatoes***
garlic bread
Green beans

Friday
Baked "Fried"  Chicken
French Fries
Carrots

Spaghetti-Feed the Multitudes

Tis the season for company.  Have you noticed when the weather gets cooler, and the soccer games come to an end, that we all head to visit friends and family?  I think most everyone remembers their mother's spaghetti sauce.  Spaghetti was one of the very first things I learned to cook. 

Mom taught me how to make spaghetti sauce over the stove in the kitchen of our trailer.  We had a big stainless steel, copper bottomed pot, a cast iron pan to brown the ground beef and onion, and assorted slotted spoons and colanders.
The house smelled of garlic and spices, and I loved chopping the onions and green peppers.  Mom's spaghetti sauce was chunky with bits of vegetables, ground beef, and lots of tomatoes.  No one else's sauce ever measured up or tasted quite right.  We always drained our pasta when it was cooked and rinsed it under cold water.  Mom always said that rinsing it would keep the pasta from sticking together.
My dad loved spaghetti and we always had it once a week.  There is something  very warm and comforting about coming home to a spaghetti dinner.   We would have spaghetti, garlic bread, and green salad and shaker Parmesan cheese out of the green can.  Sometimes, Mom would make meatballs to drop in the sauce.  Large, cold glasses of milk would wash it all down. 
My hubby's mother will  make great pots of spaghetti sauce when the family comes home to visit. (She has 5 children, 10 grandchildren, and to date 3 great grandchildren.  A family meal is an event!  An ordinary family dinner is well over 15 people.  Pasta fits the bill nicely.  Kettles of pasta cook, while Granny fills her crockpots with sauce.  Spaghetti works because folks can choose between sauce or no sauce, plain or with cheese.   Many of her grandchildren when dinner is over will  leave and take home canning jars filled with her special sauce.  One of my nephews even requested containers of Granny's sauce for his graduation present so that he could store it in the freezer for ready made meals!
So when company comes calling, bring them down memory lane and serve spaghetti.  Ditch the green can and get a nice wedge of Parmesan cheese, grate it over the hot pasta.  Change it up, and serve pesto with the spaghetti sauce.  Toss in a handful of shrimp instead of ground beef.  The "pasta"-bilities are endless!   Do you remember rolling your first fork full?  

***Recipes can be found in the Pages section of the blog.***

Monday
Spaghetti w meat sauce***
Garlic bread
Green Beans

Tuesday
Pork Tenderloin (braised in the Crock pot)
Couscous
Applesauce
Carrots

Wednesday
Chicken Parmesan (with sauce from Mon)***
Rotini noodles
Green Salad

Thursday
Easy Clam Chowder***
Rolls

Friday
Ham Steak
Scalloped Potatos
Brussel Sprouts