Chicken and Dumplings

Can I tell you, I feel so decadent posting all this meat.  We were never really major meat eaters.  Well, at least I wasnt,.  And then we were Vegan for a year, well mostly.  More vegetarian for half the year.  And then even when we started eating meat again it was maybe one to four times per month.  Now with this whole COVID thing, we bought meat.  Was it primal, I dont know.  But suddenly we were buying meat and eating meat a few times per week... maybe five times per week.  I feel kind of bad about it.  I need to stop.  Tonight, as I write this we had stir fry with tofu and really it felt good.  Not heavy.  All those vegetables with tofu.  It was delicious. I have to say though you could easily turn this meal into a vegan or vegetarian one.  Have you ever tried that chicken base that is meat free.  Its pretty amazing.  And I bet TVP or chicken seitan would be equally delicious.

This recipe for me, is a two day affair.  The second day being pretty easy peasy.  So it is nice if you can roast on the weekend and do on Monday or Tuesday for dinner.

CHICKEN AND DUMPLINGS

6 tablespoons butter, or chicken fat reserved from broth or oil
1 cup chopped yellow onion
1 cup chopped carrots
1 cup diced celery
4 cloves garlic, minced
3 tablespoons all purpose flour
3 ounces cream cheese (I was using it as a substitute and really liked it )
32 oz (1 quart) chicken stock
4 cups shredded cooked chicken
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
2 teaspoons freshly cracked black pepper (or to taste)
salt, to taste

2 cups all purpose flour
1 tablespoon plus 1 teaspoon, baking powder
1 teaspoon freshly cracked black pepper
1 teaspoon salt
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
3/4 cup (6 oz) whole milk
4 tablespoons butter, melted

Long verbose version
Place four leg quarters in a baking dish. Place in oven, no cover and bake at 350°F.  Roast until the kin is golden.  Remove from oven and set aside until it is cool enough to handle. Take all the meat off the bone and place in refrigerator until you are ready to make your chicken and dumplings.  Take bones and skin and place in stock pot.  Place 3-4 celery ribs in pot, along with 2-4 cloves of garlic; a large onion, quartered with skin on, 2 bay leaves and parsley, if you have it.  Sprinkle in a generous dose of pepper and a teaspoon of Kosher salt. Pour in water, enough to cover. Bring to a boil, and gently simmer for at least 2 hours.  The longer the better.  Four hours if you can.  Just make sure the simmer is slow. Strain the broth out and also place in fridge.

Next day. Skim the fat of your beautiful bone broth.  Keep the fat, as it is delicious to use for cooking.  We also shared with dog, about a tablespoon on her dog food in the morning was met with much appreciation.

Saute onion, celery and carrots in chicken fat or the butter.  Or oil, whatever you prefer, until translucent.  Add in garlic and flour.  Saute until flour is turning golden.  Add in stock and cream cheese, along with pepper and thyme. Add salt to taste.  Cook for about 20 minutes.  While that is cooking, it is time to mix up your dough for your yum-plings.  Okay, dumplings.  And take my advice, if you have kids dont use the thyme in the biscuits cause it probably wont go over well.  Just leave it out.  But if it you and your significant other, by all means use the thyme.  And it will pair well with a nice glass of white wine if you so desire.

In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it.  Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.

Using a large sized ice cream scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place. Now, put the lid on and turn down heat on low, the spot you know where it will gently simmer.  And do not open the lid for 20 minutes.  Those dumplings are gently tucked away, simmering in happiness steam bath.  And when the time is done, you will rewarded with some fluffy, puffy dumplings. Scrumptious!

Flat Bread Pizzas

Super quick and super delicious.  Having your flatbreads all cooked up on the weekend means a quick meal on a week night. It can all be done at once if  you so choose.  Either way, they are delicious with whatever toppings  yo choose.  Here I did a basil pesto with mozzarella and a peach, prosciutto and mozarella.  Sprinkle it with some fresh arugula when it exits the oven.

Super quick and super delicious.  Having your flatbreads all cooked up on the weekend means a quick meal on a week night. It can all be done at once if  you so choose.  Either way, they are delicious with whatever toppings  yo choose.  Here I did a basil pesto with mozzarella and a peach, prosciutto and mozarella.  Sprinkle it with some fresh arugula when it exits the oven.

Flatbread

4 cups all purpose flour
1 1/2 teaspoons salt
7 tablespoons butter
1 1/2 cups milk

In a microwave safe dish or a pot on the stove, heat the butter with the milk.  You wanted it to bubble a little, not boil. Let cool so that you can stick your finger in it comfortably.  Pour into flour and salt.  Mix until it comes together.  Turn out on a floured surface and knead.  Set aside to rest for at least 30 minutes.  Prep you pizza toppings whatever they may be.

Divide dough into approximately 18 balls for smaller type flatbreads, less if you want them larger.  Roll out to circles.  Make sure you cover the dough as you are rolling out your discs.  It will dry quickly.

Place on heated skillet and cook until the dough is not shiny anymore.  Flip and heat a few mroe minutes. Stack on a dish. 

Tteokbokki

Did you ever watch Maangchi on You Tube? Love her vidoes, she's cute, informative and fun.  This is one of  her dishes, well, inspired by one of her dishes.  I did not have the ingredients she had in her tutorial.  I did buy the rice logs frozen at our local Asian market.  I would like to make them some time though.  A future post... 

I did not have the fish cake, the next time I will be sure to add that.  I kind of made my recipe from a  bunch of different ideas on the internet.  Here is a link to one of the recipes.

TTEOKBOKKI

4 cubes vegetable bouillon (mine)

1 quart water

1 teaspoon kosher salt

juice of 2 limes

2 tabelspoons fish sauce

1 tablespoon sesame oil

1/4 teaspoon white pepper

1 generous teaspoon chili oil

1 tablespoon gochugaru flakes (Korean chili flakes)

1 tablespoon palm sugar

4 large cloves garlic

5 scallions sliced in 2 inch pieces

rice logs

Soak rice cakes in warm water for 10 mins.

In a large pot stir bouillon into water.  Add salt, white pepper, juice of two limes, fish sauce,  chili oil, palm sugar, gochugaru flakes and garlic.  Bring to a boil.  add rice cakes and onion. Bring to a boil again and then reduce to a simmer.  Simmer for 10 to 20 mins until the rice cakes are fully cooked. 

Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.

Stuffed Cabbage, also known as, Galumpki's

Galumpki's  (phonically spelled go-wump-keys, with the emphasis on wump). Says an English speaking Polish person.  This is how it is pronounced, in our family anyhow,

It's crazy how cabbage can be so different.  I need to talk to a farmer about this.  If you know, please tell me.  Sometimes cabbage comes off in thin leaves all the way down to the core.  Other times, as you get closer to the center, the leaves start to get very thick and curly.  It must be two different kinds of cabbage but honestly I need to know so I don't run into this problem again. I think it might be Spring and Winter cabbage????  Anyone know the answer to this conundrum?

If you make stuffed cabbage make sure you get the thin leaves all the way down to the core kind of cabbage.  The thick leaves are very hard to work with and just don't deliver the end product I like.  I really must try this again when I find the perfect cabbage.

I grew up on this dish.  My Mother is Polish and she also grew up on this.  I remember she always made it with mashed potatoes.  We would pour the juice over our mashed potatoes.  I would swirl it around together on my plate, playing with it.  Truth be told though, I didn't care much for cabbage when I was young.  I never ate the 'wrapper'.  Now, its a different story. As I really do like cabbage but in the Autumn I end up getting sick of it. Then it reestablishes itself in the kitchen in later winter as the source of an inexpensive vegetable for a meal.  Then there is Spring Cabbage- best cole slaw! But I digress.

When I went to Poland with my friend, like, a thousand years ago, her cousin made hers almost the size of cigars.  I really liked that... a lot.  Definitely need thin cabbage for that!

Stuffed Cabbage/Galumbki
You can use all beef if you like.  You can use cooked rice instead. Your preference.

1 pound ground beef
1 pound ground pork
1 1/2 cups rice, uncooked
1 cup onions, diced
1 can tomato paste
1/4 cup minced parsley
2 garlic cloves minced
1 1/2 teaspoons salt
1 teaspoon pepper
2 tablespoons butter
1 head cabbage

Sauce
1 cup tomato paste
2 cups water
2 tablespoons cider vinegar
1 tablespoons sugar

Saute onions in butter until golden.  Set aside to cool.

Place a large pot of water on to boil.  Add salt to the water.

In a large bowl combine: beef, pork, rice, tomato paste, parsley, garlic, salt, pepper. Add in cooled onions.

Core cabbage head.  Place whole head of cabbage into water.  Cook for about 8 to 10 minutes. Take cabbage head out.  Carefully remove leaves one at a time.  Any broken leaves can be used at the end to cover the whole casserole.  Alternately you can soften leaves one at a time.

Place about 1/3 of a cup of filling into a leave and roll up tucking in ends.

Mix ingredients for sauce.  Spoon some sauce into the bottom of  the casserole dish.

Line bottom of casserole dish with some broken leaves, this will help keep your rolls from burning.

Place your rolled cabbage, tucked neatly in rows.  Remember they will swell a little as they have uncooked rice in them.  So don't pack too tightly.

Honey Ginger Chicken

I wish I had some better pics for you but,  alas, I was hungry and was very goal oriented.  That is it was time to chow.  This is an amazing dish.  The idea came from this blog, Mommy Hates Cooking,  but of course, I made it my own and my chicken was frozen in the morning.  So the clow cooker was not an option.  Oh well, no worries, enter the stove.  I have to say, this is probably how I would make it the next time,  Because, fo sure, there will be a next time.  It goes really quick when you are ready to put the flame on, provided you have everything chopped and ready.

HONEY GINGER CHICKEN

10- 12 chicken tenders or breasts, cut into smaller pieces

1/2 cup flour
2 tablespoons oil
3 cups vegetable of choice, I used carrots and celery because I have nothing else at the moment.

Sauce Ingredients:
1/2 cup honey
1/2 cup soy sauce 
2 tablespoon ketchup
2 cloves minced garlic
1 tablespoon freshly grated ginger
1 8 oz can of pineapple chunks, just the juice
2 tablespoon cornstarch

Serving Garnishes and Accomaniments:
reserved pineapple chunks
cooked rice to serve it with


In a saucepan combine all your sauce ingredients.  Place heat on medium until it starts to bubble. Keep stirring, reduce your heat.  Once it is thickened, place on a very low heat setting.  

In a large frying pan over medium, heat oil.  Dip chicken into flour, both sides and fry about three minutes on one side and three minutes on the other.  It really depends on how thick your cuts of chicken are.  You can find out if they are done by pressing on them with a fork.  If there is give then it is not cooked all the way through.  If it feels firm, its done. Remove chicken, set aside, covered.  I just threw mine into the microwave, it is a nice holding place.

In the same fry pan saute your vegetables.  I sometimes put a little water in the pan and cover so it steams.  This way you don't have to use more oil.

Once they are done, throw your chicken back in and add sauce and you are done! Serve pineapple along side or garnish the dish with the pineapple.



It took longer to write this recipe than it did to make the dish.  Its quick and easy- so make it!

Beef Empanada's

I wish I could show you some of these empanadas but they are gone.  POOF.  Vansihed. Why? I believe its the delicious factor.  This one pictured here is the only one left.  It is left because I could not fry it because of the hole it had in it.  It would have leaked all over.  So I baked it.  They are very good baked.  But they are amazing, over the top, fried.  

This is a great meal to make ahead.  You can prep everything ahead of time.  Right up to the frying or baking part.  Dough and filling should be made ahead so they are chilled.

Where do empanadas originate from?  Seems like the best answer is Portugal.  Read about them here at Wikipedia.

BEEF EMPANADA'S
Recipe adapted from this recipe at the NY Times.

1 pound beef chuck, in 1/8-inch dice
Salt and pepper
Lard or olive oil, or a combination, for sautéing
1 cup diced onion
2 ounces diced chorizo
½ pound potatoes, peeled and diced
4 garlic cloves, mashed to a paste
½ teaspoons dried thyme
1 teaspoon oregano
2 tablespoons tomato paste
1 tablespoon smoked paprika
2 tablespoons capers
¼ cup chopped pitted green olives

dough: 

1 egg
2 tablespoons milk
2 ¼ cups sifted flour
1 ½ tsp. salt
½ cup cold butter – sliced
1 tablespoons cider or white vinegar
1/3 cup ice cold water 

egg wash:

Use this only if you are going to bake them.  It will give the empanadas a nice golden color.

1 egg

2 tablespoons water

For the dough: With a fork stir together egg and milk.  Set aside.  In a large bowl or in a food processor, mix flour and salt.  Add pieces of butter to the flour mixture. Process or mix until flour has become clumpy or mealy.  Add in wet ingredients all at once.  Gently stir just until combined.  Gather up the dough pressing it together so it is cohesive.  Wrap in plastic wrap and chill for at least an hour. Better yet, overnight.

For the filling:  Saute onion until translucent.  Add in chorizo and potato, cooking until potatoes are tender.  Add in oregano, paprika, thyme and garlic.  Cook one minute.  Add in tomato paste and about a 1/2 cup water, scraping the bottom of the pan.  Remove from heat and add in olives and capers.  In a separate pan, cook beef.  Add the beef to the mixture.  Chill.

Make the empanadas:  Take a ping-pong ball sized amount (like, a 1/4 of a cup) and roll it out to about a 1/4 inch thickness.  Place filling in the center and fold the dough over it onto the other side. Be careful not to get the filling near the edges or it will not seal properly.  Crimp the edges. Place on greased sheet, brush on egg wash and bake in a preheated 350F oven.  Or fry in about a 1/2 inch of oil.  Make sure your oil is good and hot before you lay the empanadas in there.  If your oil is nice and hot it will not absorb as much oil.  Cook until golden.

Lentil Tacos

This Tuesday Taco thing is going on is killing me.  You see we are not the typical household family. I am a foodie.  I have some things that I do every year but I like to try new things.  If I do Taco Tuesday like my daughter wants me to, this severely limits my exploration.  Not to mention beef can be pretty expensive and to my other daughter that is a vegetarian, it does not seem like a good idea at all.  Mind you, I am not complaining because these are good problems.  Having food and food choices is a very good problem.  What to do?...

Enter the lentil.  I could wax on poetic about the virtues of lentils. I probably have already done so in previous posts.  I actually was listening to The Splendid Table and learned even more great things about lentils.  They are my heroes.

It seems the lentil is quite a good crop to grow.  Lentils have the ability to take bacteria in the soil, combine it with nitrogen an make their own fertilizer.  Genius.  These fabulous little legumes are amazing!

Meatless Tacos

1 tablespoon Bold Chipotle Seasoning
1 teaspoon cumin
1 cup black beluga lentils*

3 teaspoons taco seasoning or a packet**
2 tablepoons tomato paste
1 teaspoon sugar
1 1/2 tablespoons corn starch
3 tablespoons water

In a sauce pan boil about 3 cups of water, Chipotle Seasoning, cumin and a cup of lentils.  Cook until the lentils are cooked but not falling apart.

Drain the water from the lentils.  In that same pan add in the taco seasoning.  Spoon in tomato paste. Keep it stirring.  Make a slurry of corn starch with about 3 tablespoons of water.  Pour the cornstarch mixture into the lentils.  Stirs until it kind of thickens.  Add in salt and pepper to your taste.

*If you can not find black beluga then just use brown.  But under cook them when boiling rather than overcooking.
**If you have a taco seasoning packet, skip the cornstarch and sugar.

BEST Meatloaf, EVER!

If you don't already make your meatloaf with oatmeal, you should.  Its really good.  It gives a great texture to the meat!  Perfect!  This recipe will blow your socks off.  You have to do the sauce, that is what makes it.  Creamy and delicious and packed with flavor.

I know everyone makes claims about the "best" this and that.  But, honestly, this is really the best I have ever eaten.

I had extra sauce so I served it on the side.

BEST MEATLOAF

Makes two 5 x 8 loaves, one for eating and one for freezing.  Certainly have it if you only want one.

3 pounds ground beef
2 cups diced peppers that have already been sauteed
4 eggs
1/2 cups soy sauce
2/3 cup ketchup
2 tablespoons chopped parsley
2 teaspoons garlic powder
sprinkle black pepper
2 cups rolled oats (plus)

Topping:
1/2 cup brown sugar
1/2 cup ketchup
3  tablespoon mustard
1 teaspoon smoked paprika
1 teaspoon pepper

Preheat oven 350. Mix all meatloaf ingredients together.  You want it to be able to form a shape- not too loose.  If you need to add more oatmeal, do so.  Place in loaf pan or mini tins. Mix all topping ingredients together and brush on top. Bake until the internal temperature reaches 160F.  One loaf pan is about 75-85 mins. 

Crock Pot Pot Roast

So many years since I made this certain type of pot roast that requires cans and packets of prepackaged stuff.  I wanted that pot roast.  I haven't made it since, seriously, November 2001.  Yup, you heard me.  The reason why I remember it so vividly is because I made it for my husband before he was my husband.  It was the first meal I ever made him.  Straight for the stomach I went.  Of course, you know the old adage, " a way to a mans heart is through his stomach".  Honestly, on our second date I had given him pumpkin muffins.   Really, I was not trying to hook the guy, I merely thought he is a bachelor, let me give him something homemade.

Fast forward to the other day,  I totally had a hankering for this.  I decided to make it again.  True confessions I bought a can of mushroom soup.  Yes, of course, I could have made it myself but I wasn't in the mood. The rest I did myself.

I will tell you exactly what I did, this way when I want to remake this I will know how to do it.

I served it with some freshly baked loaves of bread.  Great for dunking into the juice!

Crock Pot - Pot Roast

3-4 pound pot roast
large can of condensed mushroom soup
4 cups beef broth*
1/2 cup dried minced onions
4 cloves garlic
1 tablespoon of Montreal Steak Seasoning
4 large potatoes, diced
5-7 large carrots, diced ( I like a LOT of carrots in mine)

In crock pot combine mushroom soup, minced onions, garlic and beef broth.  Mix well.  Place roast in crock pot.  Turn on high for 2 hours then add in carrots and potatoes.  If you are not going to be home for a normal work day put the roast on a lower setting and add everything in.  I like to add my carrots and potatoes later as they become less mushy.

*If you dont have beef broth, beer makes an excellent replacement.

Cheesy Mashed Potato Waffles

These are the most amazing waffles I have ever eaten. I have made them three times before but sadly was unable to take a decent picture.  They were consumed so fast and so completely.  But alas, these were made early enough to take a picture.

Cheesy Mashed Potato Waffles

4 cups mashed potatoes
1/2 cup buttermilk
3 eggs plus 1 yolk
2 cups Swiss Cheese or cheddar
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon pepper


Fluff up mashed potatoes with a fork to loosen it all up if it has been in your refrigerator.  If you freshly cooked it, then no worries.  Once you have fluffed a little, add in the eggs. In a separate bowl mix together flour, baking powder and baking soda, salt and pepper.  Combine with mashed potato mix.  Finally add in cheese.

Scoop by 1/3 cup heaps onto waffle iron.

Note:  I found five minutes in the waffle iron was the perfect amount of time for a slightly browned waffle. All the more tastier when it is a little browned.

Stove Top Macaroni and Cheese

I found this recipe on Serious Eats and changed up according to what I had in the house.  This recipe is pure genius.  Since my kids like macaroni and cheese and I hate buying the boxed kind, this is a great replacement.  Honestly, I don't think I have bought the "boxed kind" since 2005.  Seriously.

Skillet Macaroni


1 pound macaroni
Kosher salt
One 12-ounce can evaporated milk
2 large eggs
1 teaspoon Frank’s Red Hot Sauce or other hot sauce
1 teaspoon ground mustard
1 pound extra-sharp cheddar, grated (see note above)
8 ounces American cheese, cut into 1/2-inch cubes (see note above)
1 tablespoon cornstarch
6 tablespoons butter, cut into 4 chunks

1.   Cook macaroni until al dente.  Drain. Return to pot. Add butter

2.   While macaroni is cooking, whisk together milk, salt, eggs. Franks red hot sauce, dry mustard and corn starch.  Stir in shredded cheese.

3.   Once pasta is done and you have added your butter, mix in the milk and cheese mixture.  Turn flame on low and stir until cheese is melted and most of milk is absorbed.

Ratatouille

Summer is coming to a close.  Pretty soon the kids will be back at school. Lately, I have been reflecting on this summer and what we have done and not done. 

I had a bucket list of what I wanted to do with them and I have to say, we did nothing on the bucket list. I felt bad about this for several weeks but then I realized some really important things were going on.  You see, my parents moved from my childhood home to an apartment for Seniors.  This was pretty significant as my parents have been living at that home for 52 years. 

My parents are in their 80's.  They have needed to move.  Some circumstances in the Spring kind of forced their hand.  The kids spent a lot of time helping them out.  They each would go and stay at my Mom and Dad's for a day or more working hard, carrying boxes, moving things to the curb, helping my Mom donate unwanted items.  All that lifting.  The kids really eased the burden for my Mom.  Of course, it was a pretty huge task packing up a house that she has been in for so long.

Everything went really smooth.  My brother and sister in law came in from out of town to help out.  We moved the boxes from the house and movers came and moved the furniture.  The kids helped out so much.  They never complained, they just kept on working.

Even though we may not have hit the jackpot of bucket list excitement and fun.  We sure hit the jackpot of family time, responsibility to others, helping and honoring.  It just doesn't get any better.  I could not have been more thrilled with what I seen them do and how they behaved.  Well, except for a little fighting... I don't want to make it sound perfect or anything...

Here is one of my bucket list dishes for this summer.  I have made it before but I wanted to try different ways of making it until I found a fast and easy one.  Bingo.  I scored a great pot of ratatouille.

Ratatouille
Recipe slightly adapted from Emerill Lagasse.

1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
2 cups diced zucchini squash
1 1/2 cups peeled, seeded and chopped tomatoes
2 tablespoons thinly sliced fresh basil leaves
2 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper

Balsamic Vinegar

Sauté onions in olive oil for about five to ten minutes.  You want them lightly golden. Add garlic, cook one minute more.  Add in eggplant and thyme, cook for about seven minutes.  Add in bell peppers and squash and cook for five minutes.  Add tomatoes, basil and parsley and cook for five minutes.

Drizzle balsamic over top.  The balsamic really makes it all pop!  If you have balsamic reduction, by all means, use that.

 

Baked Potato

I do not turn my oven on n the summer if the AC is on.  It's just counter intuitive to me.  We had some cooler days last week- low 70's, windows were open and a nice breeze was blowing.  I decided some baked potatoes would go nicely with the cube steak I had out for dinner.

I don't know what it is about baked potatoes in a restaurant.  They are always so good.  I can not seem to replicate them at home. Enter Alton Brown.  I am definitely a fan of his.  I decided to give his baked potato a try.

Best Home Baked Potato

6 baked potatoes
1/2 cup peanut oil
kosher salt

1.  Preheat oven to 350F.  Position rack in center of oven.
2.  Place baking sheet under the middle rack to catch drips.

3.  Wash and scrub potatoes.
4.  Prick with a fork in several spots all over the potatoe.
5.  Brush oil on potato.
6.  Sprinkle salt all over potato.
7.  Bake for at least 60 minutes but 90 minutes is even better.
8.  Prick potato with knife to see if it is ready.  It should penetrate the potato easily. Outside of potato should be darker in color as well.

Beef Pho

We had the good fortune of meeting a farmer that raises steer for slaughter.  She is a very knowledgeable person who is very conscientious about her cows. A friend and I decided to go half and half on a cow.  Not sure what the correct word should be here- cow or steer.  Anyway. With all those nice soup bones. I grabbed a few, including a knuckle bone which is especially good for good wholesome bone broth.  I simmered them away.  I simmered them away in the crock pot for 16 hours.  I read that it can be simmered away for 48 hours.  Don't know if that is completely necessary.  I think I need to do a bit more research on that one.

There it is in the crock pot with all of its Pho seasonings.  I have star anice, cinnamon, fish sauce, ginger, cardamom, cloves.... The smell was intoxicating.  It really smelled like that Pho restaurant my husband and I went to  a few weeks ago.

I thought it was delicious.  I used it with some other veggies and such for a lunch during my fasting day as well.  Very nourishing.


BEEF PHO

For the stock:

2 onions, halved4" nub of ginger, halved lengthwise5-6 pounds of good beef bones, preferably leg and knuckle

water to cover the bones and onions by about an inch1 cinnamon stick

1 tablespoon coriander seeds

1 tablespoon fennel seeds

5 whole star anise

1 cardamom pod

6 whole cloves

1 1/2 tablespoons kosher salt 2 tablespoons fish sauce (can add more later to taste)

1 inch chunk of yellow rock sugar (about 1 oz) - or 1oz of regular sugar

Pho Accompaniments

rice noodles (dried or fresh)Cooked beef thinly sliced ( cuts such as flank, London broil, sirloin or eye of round)big handful of each: mint, cilantro, basil2 limes, cut into wedges2-3 chili peppers, slicedfresh bean sproutsHoisin sauceSriracha hot sauce

Cook bones and all the ingredients listed under the stock above.  Bring to a boil, cover and let simmer for an entire day. Or you can put it all in a crock pot and let it simmer away for 16 hours or more.

Once stock is done you can serve it heated in bowls.  Guests or family can addin noodles and other accompaniments as desired.

Squash Boats

Now for those Squash Boats .  I must say they were equally amazing alongside the salmon. I would make these again in a heartbeat.  I loved it!


Squash Boats  

3 zucchinis
2 tablespoons olive oil
lemon dill hummus
pesto
feta
roasted tomatoes or sundried tomatoes, soaked if you are using the dried kind
pine nuts (opt)

Preheat grill to medium.

Trim ends of zucchini, split in half length wise and scoop out flesh (use for something else).

Brush with basting oil, flesh side down for about 5 minutes.

Spread about 2 tablespoons of hummus on zucchini.  Top with dribs and drabs of pesto, feta and roasted tomatoes.  If you like sprinkle pine nuts over top.  If they are toasted already sprinkle on when serving.

Grill uncovered for about ten minutes.

Preheat grill to MED

3 (about 20 oz total)  zucchini or yellow squash
2 Tbsp  Food You Feel Good About Basting Oil
Salt and pepper to taste
1 container (8 oz)  Food You Feel Good About Lemon Dill Hummus
Wegmans Traditional Crumbled Feta Cheese, to taste
Italian Classics Basil Pesto Sauce, to taste
Roasted red tomatoes, to taste (Mediterranean Bar - See more at: https://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10052&catalogId=10002&langId=-1&partNumber=RECIPE_20282#sthash.uJcTfFbq.dpuf

My friend finished them in her oven as the grill was full of salmon.

I made them at my house yesterday.  I did not have feta- I substituted with some cheddar mix. It was my dinner.  It was good- but feta is betta.

Yes, I took my toaster oven outside.  It was hot.  I hate baking when it is hot- it's counterproductive.  I did not feel like firing up the grill either.

Salmon With Maple Rub On Cedar Plank

What a beautiful table!

My friend had us over for dinner.  It was so wonderfully pleasing to eat.  Every mouthful was packed full of flavor and goodness.  Maple seasoning rubbed on salmon and grilled on cedar planks.

Along side of the salmon were zucchini boats.  They were incredibly flavorful as well.  Lots of different textures in layers of toppings. I will post that recipe in a few days.

She served these on the side.  They were great palate cleansers.

I usually don't mention company names unless it is sponsored but this is what she used and I wanted to pass it along - McCormick Smokehouse Maple Grillmates.

We even had a friend stop by during our amazing dinner.

Salmon With Maple Rub On Cedar Plank

salmon fillets
McCormick Smokehouse Maple Grillmates
cedar planks

Soak cedar planks for at least two hours.  Have water spritzer with you at the grill for flare ups.

Rub the seasoning on the fillets and place on planks.

Grill on a medium flame until you can begin to see the definition of flakes on side of fillets.

Buttermilk Biscuits

These were served with our fried chicken on Sunday.  I have to say that I ate one. They were delicious.  I didnt want to eat one.  THey called to me in all their gluten goodness, buttery and rich.  It was sublime.  I'd do it all over again.  But I really must find a gluten free biscuit that is just as superior.

Now, fat and gluten aside, its time for me to adjust my eating even more. After being of the 50 ish age and finding out my labs were a touch on the "bad" side, I have to adjust my eating even more.  Ugh.  Its okay.  I am kind of enjoying this journey.  I have learned a lot about health and wellness.  I have learned a lot about loving myself more so that I want to do it for my self.  I am getting there.  Weight is starting to come off.  Very slow.  I am totally happy that it is moving in the right direction.

Buttermilk Biscuits

2 cups unbleached all-purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk ( approximate)

Preheat your oven to 450°F.

Combine the dry ingredients in a bowl.  Use a pastry blender to add in the cold butter. Add the buttermilk and mix JUST until combined. If it is dry, add a bit more buttermilk. The dough should be very wet.

Turn the dough out onto a floured surface. Gently, gently gather up and pat the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.

Cut into rounds. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.

Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

Do not over bake.

A couple tips: 

The more you handle the dough the tougher your end product will be.

If you have a food processor it will make better biscuits.
 
You also must pat the dough out with your hands, lightly.  Rolling with a rolling pin is a way to overstimulate the gluten, resulting in a tougher biscuit.

You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month. When you want fresh biscuits, place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.


135 calories for one biscuit, if you make 12.

Southern Fried Chicken

We had deep fried chicken for Father's Day.  It was a real treat.  The last time we had homemade deep fried chicken was about 9 years ago.  Actually, exactly nine years ago because my daughter was a baby. In between then we probably had the Colonel's chicken one time, maybe two times.  It's just so much grease its usually not on our radar.  But once in a while, for a special treat, like, say, Fathers Day- why not?

Because I hate that "fried" smell in the house, I took my fryer outside!  No smell in this house.  Yeah!

Southern Fried Chicken

3-5 pounds of chicken parts
2 cups buttermilk
1-1/2 to 2 cups all-purpose flour
1-1/2 teaspoons salt
1  teaspoon pepper
1  teaspoon garlic powder
1  teaspoon onion powder
1  tablespoon paprika
1/2 teaspoon ground sage
1/2 teaspoon ground thyme
1/2 teaspoon baking powder
Oil for frying (depends how deep your pot is)

Fill your pan with enough oil to get at least half the chicken submerged.  Heat to 350F. Its very important to heat it to 350F because it will absorb less grease.

The night before or at least an hour before place chicken parts in a bag with the buttermilk. Let marinate, chilled in the refrigerator.

Mix flour with spices in a bag that you can seal and shake.

When you are ready to fry, take the chicken out and shake in a bag with the flour spice mixture.  Let sit for about five minutes on waxed paper on a cookie sheet.

Fry in batches being careful not to overload the pan. For legs 6 minutes on one side and then 6 minutes on the other.  For boneless thighs, about four minutes on each side. Remove and place on a paper towel lined cookie sheet.

Enchilada Sauce

Enchilada's have become a way for me to clean up leftovers.  There are a couple other leftover-cleaner-uppers- soup and fritatta's.  For the enchilada's, if you are armed with some Mexican flavors (cumin, lime, chili, cilantro...) and some tortillas, you too can clean up your leftovers and no one would be the wiser.  Shh, don't tell the family.  Like especially the kids.  My husband does a little happy dance (well, not really) when I clean up leftovers.  He hates wasting food (as do I). For the most part I can keep on top of stuff in the fridge.  Mostly due to him as he is a champ for cleaning up leftovers.  Sometimes I am sad about this because leftovers from some meals are even better than the night they are first served.

My friend, knowing I love Mexican food, sent me this recipe for enchilada sauce.  You can go to the link here, at A Simple Pantry.  This blogger has lots of Mexican meals, lets of good food to check out and drool over.

I did change up a few things from the original recipe.  First, because I had no chili powder (that, like, never happens, me- running out of a spice!) I had to grind some of my chilies.  OMG, let me tell you, while it upped the flavor quotient, it also upped the spicy quotient.  I was okay with it- but the kids, not so much. I recorded what I did in the recipe below but honestly, if you use fresh dried chilies, lower the amount unless you can take the heat! I also, added the tomato juice to kind of buffer the heat.

BEST DAMN ENCHILADA SAUCE

Recipe adapted from this recipe at A Simple Pantry Blog.  Swoon, people, swoon.

4 tablespoons canola oil
3 tablespoons all-purpose flour
7 tablespoons chili powder, freshly ground*
1½ teaspoon garlic powder
½ teaspoon salt
1 ½ teaspoon cumin
½ teaspoon Mexican oregano
4 cups beef broth, chicken, or vegetable broth
2 cups tomato juice*

In a soup pot heat the oil, then add in the flour.  Toast the flour, stir frequently, when the flour is lightly golden add in the broth, then the remainder of ingredients.

*See italics in paragraph above.
 

Mustard Chicken With Blackberry Sauce

 

I was at the Farmers Market last week.  Along with the farmers that sell there, there are many vendors from the local food warehouses that sell their goods as well.  When lots of stuff is fresh and local, I buy from the farmers, of course, but in the colder months I buy from the warehouses as well.  I scored a huge container of black raspberries.  I had seen this recipe in a magazine called Eating Well when I was at a doctor appointment and had copied it down.  I knew I had to make it when I found the blackberries.  Yeah!  You can find that original recipe here.

Seldom does that happen where I find the recipe and the ingredient at the same time.  How many times I have cut out a recipe, gone to the store at some other time, bought what I needed and then could not find the recipe.  Ha!

 Isn't it a beautiful color?  So rich and delicious without being fattening. Score!

Then I knew I had to make this other recipe as well.  I love how it turned out with the layers of flavor both in the chicken as well as the sauce. It was easy too.  Flavor it all up and place in the oven.

And for dessert.  Oh YEAH!

Mustard Chicken

2 tablespoons olive oil
2 tablespoons of Dijon
1 tablespoon Italian Herb seasoning (or a combination of basil and oregano)
1 teaspoon garlic powder
3 large chicken breasts

In a baking pan 9 x 9 mix olive oil, dijon, garlic and Italian seasonings together until combined.  Place breasts in mixture and coat evenly.  Bake at 350F oven for about 20 to 30 minutes or until done.

Blackberry Sauce

1/4 cup honey
1/4 cup Dijon mustard
6 ounces blackberries

Make this sauce at least a couple hours before you are ready to use it.  Place honey and Dijon in a food processor or blender. Whirl it until it is combined and add in blackberries.  Whirl until the blackberries have been chopped and it is a nice smooth consistency.  Refrigerate until ready to use.  It will keep for a few days and actually get better the next day.