Category Archives: MAIN DISH RECIPES

MEATBALLS AND EGG NOODLES IN SOUR CREAM GRAVY

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OK, this is one yummy dish. The flavor is reminiscent of beef stroganoff, but without mushrooms. (And of course, if you want to add mushrooms to this recipe, go for it! But the day I made this; there was nary a fresh mushroom to be had in my kitchen.)

Anyway, I put this recipe together from bits and pieces of other recipes, and Mr. C. and I both thought it was a keeper. Great the first night, and even better the second night. And absolutely perfect for a cold, rainy, winter dinner. Add a nice green salad and you have a meal everyone will enjoy.

Well, that’s enough about meatballs and on to books I’ve read lately. (Just so you know, after spending time in my kitchen, reading is my favorite way to spend time. Well, of course, right up there with cooking and reading you’ll find me devoted to attending plays, concerts, live music in restaurants, spending time with family and friends, traveling all over the world, towing our trailer through the western part of the United States and Canada, and dining in great restaurants. But what you should also know, is that there are things I don’t do that any reasonable person enjoys.

I don’t watch TV, attend live or watch sporting events on TV, buy expensive coffee drinks at coffee stands, or go to events in the Seattle vicinity where thousands of people are milling around (like Seafair, Bumbershoot, the Washington State Fair, or the Fremont Oktoberfest.) (I realize that knowing this about me has nothing to do with cooking. But if you are like me, I love knowing a bit about the cooks who post recipes for all the world to see. So, now you know some of my idiosyncrasies too.)

And now for something completely different – a list of new to me authors I would recommend if you also read murder mysteries like they are going out of style: Carolyn Hart (Annie and Max Darling series), Chris Hammer, Camilla Grebe, D. D. Black (Thomas Austin series), and finally Georges Simenon (Inspector Maigret series).

So, farewell for now. Stay positive. Stay informed. Stay civil. Bake cookies for friends. We are all in this crazy new hellish political scene together. And we can always make life a bit better for others if we show compassion, demonstrate civility, and make simple acts like opening doors for others as routine as saying “excuse me” after sneezing.

Peace and love to all.

For the meatballs: Please note: This recipe makes twice the meatballs needed in this recipe. But do yourself a favor and make the full recipe anyway and freeze the other half. Trust me, you will thank me when you can make this dish again in half the time! Or use the second half of meatballs in any other dish that calls for meatballs.

½ c. finely chopped onion

2 garlic cloves, finely minced

2 T. chopped fresh parsley

½ tsp. ground savory*

½ tsp. dried thyme leaves

½ tsp. seasoned salt

¼ tsp. paprika

¼ tsp. dried rosemary

freshly ground black pepper

pinch ground nutmeg

2 eggs

2 T. milk

¾ c. old fashioned oats, broken up a bit in a food processor

1 lb. lean ground beef

1 lb. bulk pork sausage

Combine the onion, garlic, parsley, savory, thyme, seasoned salt, paprika, rosemary, black pepper, nutmeg, eggs, and milk together in a medium bowl. Add the oats, ground beef, and ground pork and stir just until combined. Using an ice cream scoop, form balls and place on a rimmed baking sheet lightly greased or lined with parchment paper.

Bake in a pre-heated 400-degree oven for 20-25 minutes (depending on the size of the meatballs) just until the balls are baked through. (Don’t over bake or they will be dry.) Remove them from oven and set aside.

For the sauce:

1 T. veggie oil

1 T. unsalted butter

1 c. diced onion

2 garlic cloves, finally diced 

½ tsp. paprika

½ c. dry white wine 

2 T. unbleached all-purpose flour

2 c. beef stock

¼ tsp. kosher salt

freshly ground black pepper  

2/3 c. sour cream

1 tsp. Worcestershire sauce 

½ tsp. Dijon mustard 

dash of nutmeg

6 oz. thick egg noodles, cooked al dente

1 T. finely chopped fresh parsley, opt. 

Heat the oil and butter in a large skillet over medium heat. Add onion and sauté until tender. Add garlic and paprika. Cook for 1 minute.

Add wine to pan; cook until most of the liquid has evaporated.

Sprinkle flour evenly over mixture; cook for 30 seconds, stirring constantly.

Add beef stock; bring to a boil, reduce heat, and simmer 3 minutes or until sauce thickens slightly. Remove pan from heat.

Stir in salt, pepper, sour cream, Worcestershire sauce, Dijon mustard, and nutmeg. Taste and adjust seasonings.

Add meatballs and al dente noodles to sauce; toss to coat. Sprinkle with parsley.

Serve immediately.

*I love using savory. This lovely herb tastes peppery and minty, with a flavor like a blend of thyme and marjoram. It has a clean, herbaceous quality, and its flavor can be described as a warming, slightly piney spice.

I primarily use it in meat dishes and soups.  

QUICK AND EASY INDIAN CURRY SAUCE WITH CHICKEN

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Confession time. I really love Indian curries. Thai curries, not so much. Part of the reason might be that I started making and loving Indian curries in my 20’s. And hadn’t tasted a Thai curry until a few years ago. And there is a considerable difference in the ingredients used in the preparation of these two main types of curry. And even though I have tried Thai curries, I absolutely prefer the ingredients used to make Indian curry.

Indian curry is prepared from a base of onions, often tomatoes, and ginger-garlic paste, flavored with a medley of spices like turmeric, cumin, coriander, and chilies, and can include various proteins such as chicken, lamb, seafood, and lentils. 

Whereas Thai curries primarily feature a blend of aromatics and spices including chili peppers, garlic, shallots, galangal, lemongrass, and cilantro, often combined in a creamy coconut milk base. Additional common ingredients include protein (like chicken), vegetables such as bell peppers or green beans, and seasonings like fish sauce and lime juice to balance the rich flavors. And Thai curries are generally hotter and spicier than Indian curry. And as I’ve gotten older, spicy for me has gone from 2-3 to under 1 if possible. But before I go any further, a bit of history from the napoleon.com site:

“Curry originated from the word Kari, which is a spice blend that was brought to the rest of the world by British traders from the British East India Trading Co. in the mid-17th century. The spices were pre-mixed and ground before being traded to the British for export, however, you will not find what we know as Curry Powder in India. Coriander, turmeric, cumin, fenugreek, and powdered chili peppers are the basis for Indian Curry Powder. These elements are toasted and hand-blended by a chef in India, where a wide range of additional spices may be added depending on where in India the curry is being made, and what other ingredients are going in the dish.

The British East India Trading Co. is also credited with introducing the chilies that originated in Mexico and South America to the Asiatic countries. They were then added to curry and became a phenomenon that spread across the continent.”

Now that I have rambled on about why I prefer one curry over the other, which is of no real value to any of you reading this, I will get to the point.

This is a quick and easy recipe that works well for weeknights even if you don’t get home from work until 5:30 or 6:00 pm. I know that to be true, because I used to prepare this dish fairly frequently when I was a working mom with 4 starving children to feed.

I’d walk in the door, be greeted with “what’s for dinner”, pour water and raw rice into my rice cooker before changing clothes, and come back and prepare this dish while the rice was cooking. Oh, and steam broccoli or green beans too. Voila! Dinners ready! And yes, all my children loved curry. And to the best of my knowledge, they still do. And of course, garnishing the curry with chopped cashew nuts, chopped green onions, and savory Major Grey chutney never hurt. (If you’re going to do it, do it right.)

Well, that’s it for today. Mr. C. has a gig tonight at the Rockfish Grill in Anacortes. So, dinner is on them. And I can take it easy today knowing someone else has their apron on and will be preparing my meal.

We all need a break from whatever it is that makes us happy. For me, being in the kitchen is my happy place. But so is the chair where I spend hours reading. And speaking of reading, I just finished an interesting book lent to me by my friend Laura. The title of the book is The Paris Bookseller, written by Kerri Maher. It is the dramatic historical fiction account of how a humble bookseller fought against incredible odds to bring one of the most important books of the twentieth century (James Joyce’s Ulysses) to the world.

Even though The Paris Bookseller was set in Paris during the 20’s and 30’s, it is very relevant to what is happening in America today. Books were being banned in America, the nationwide ban on alcohol known as Prohibition, increasingly harsh limitations on immigration, which disproportionately affected non-white people and immigrants from Southern and Eastern Europe, the rise of industrialization, and anxieties about social changes and economic competition. All contributed to a very hard time in America. And once again, we are being attacked by our own leaders who were elected to protect our democracy.

If you are not as scared as I am for the future of America, and the world at large, you are just not paying attention. But if you are paying attention, then please work in your own way, to inform your friends of the real facts (not Fox News), be available to talk calmly and respectfully with your friends, and be the best person you know how to be. Your example is worth a thousand words.

Peace and love to all.

3 T. unsalted butter

1 c. diced boneless, skinless chicken breast

⅓ c. finely diced carrots

⅓ c. finely diced onion

2 garlic cloves, minced

2 T. dry vermouth

1 tsp. dried parsley

2 T. flour

3-4 tsp. curry powder, or more to taste

freshly ground black pepper

1 can cream of mushroom soup

½ c. whole milk

1½ c. sour cream

chopped cashew nuts (opt.)

finely chopped green onions (opt.)

chutney (opt.)

Melt butter in a medium sized saucepan. Add the chicken and cook just until done. Remove from pan and set aside.

Add carrot and onion to the pan and sauté for about 5 minutes. Add garlic and cook for one minute.

Deglaze the pan with vermouth. Whisk in the parsley, flour, curry powder, black pepper, cream of mushroom soup, and milk. Bring to boil, reduce heat, and simmer on low for about 5 minutes. Carefully whisk in the sour cream and add the cooked chicken.

Taste and adjust seasoning. Serve over rice garnished with cashews, green onions, and chutney, or any combination thereof.

EASY FRIED CHICKEN STRIPS  

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The first thing I need to tell you is that I have been trying to make a simple to make, truly great pan-fried chicken for decades. Decades.

At first, I blamed the chicken. Totally unfair. I grew up on a chicken farm and many after church Sunday dinners (about 2:00 pm) consisted of fried chicken and mashed potatoes and gravy. Heaven! Then we would have a light supper around 7:00 pm. Maybe waffles or an omelet, that sort of thing.

But fried chicken was, and still is, one of my top 10 favorite foods. Good fried chicken, that is! And yes, I am mighty picky about my fried chicken. What took me years to figure out was that the fried chicken of my youth was made with home raised, well-fed young chickens that had just been slaughtered. And then they were probably fried in lard. Hello! I simply couldn’t replicate that in today’s world. Unless of course I started raising chickens, and that just wasn’t going to happen. In Bellevue. In these shoes! I don’t think so!

So, as hard as I tried, I just wasn’t satisfied with the results. Oh, the chicken was edible. But not up to my childhood standards. (And you know how persnickety children can be!)    

I do have 2 fabulous recipes for fried chicken already – (Spicy Fried Chicken Thighs and Smothered Fried Chicken), but they are both fairly time consuming. But what I have tried to make unsuccessfully all these years is a truly tasty fried chicken that does not require too many ingredients, a lot of time to sit in a buttermilk bath in the fridge, or to be cooked in a quart of cooking oil in a deep fat fryer. Until now.

So, this recipe, after numerous “this is OK, but not good enough” tries, is now my “I can do it, I can now make quick and easy fried chicken.” (Maybe even better than my grandmas!)

So, if you too love fried chicken, but don’t want to spend hours in the kitchen, I suggest you give this recipe a try. I truly was pleased with this recipe after waiting 60 years to find one that satisfied my “quick and easy (but delicious) fried chicken” stipulation! The crust is crisp and very tasty, and the chicken is tender and juicy. Who could ask for anything more?

And with that happy thought to leave you with – peace and love to all.

2 boneless, skinless chicken breasts

½ c. – 2/3 c. buttermilk

2/3 c. unbleached all-purpose flour

1 tsp. kosher salt

1 tsp. seasoned salt

freshly ground black pepper

1½ tsp. granulated garlic 

1½ tsp. granulated onion

¾ tsp. paprika

1 egg

1 c. cooking oil (I use canola oil)

Cut each breast into 4-5 equal sized strips (or pieces) depending on the size of the chicken breasts. Place the pieces in a glass bowl with a lid. Pour in enough buttermilk to coat the chicken pieces. Cover and refrigerate for at least an hour. (2-3 hours is even better.)

Whisk the flour, kosher salt, seasoned salt, black pepper, granulated garlic, granulated onion, and paprika together in a shallow dish.

Whisk the egg in another shallow dish.   

After the chicken pieces have spent some time in the fridge, remove each piece from the buttermilk, and roll the chicken strips in the flour mixture until they are lightly coated with flour.

Then, dip each piece in the beaten egg and return to the seasoned flour. Roll in the flour again until each strip/piece is coated, and transfer to a platter.

Just before frying the chicken, sprinkle the pieces one last time with any remaining seasoned flour.

Heat the cooking oil in a large skillet (cast iron is best) to 325-degrees.   

Gently place each strip in the hot oil and cook for 4 minutes or until nicely browned. Using a pair of tongs or a spatula, gently flip each strip, and cook for 3-4 more minutes, or until the chicken reaches at least 160-degrees at the thickest part. (Do not overcook. That leads to dry chicken.)

When fully cooked, transfer the fried chicken to a paper towel lined platter.

Serve immediately or keep warm until served.

ITALIAN SAUSAGE, VEGGIES, AND CANNELLINI BEAN STEW

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OK, I know. It’s August and this is my third post in a row (2 soups*) and now a recipe for stew*. And for many of you, this might bring into question my ability to understand how to take advantage of seasonal fruits and vegetables. But rest assured, I really do know that this is the time of year to buy ripe peaches, corn on the cob, fresh berries, etc. etc. But for this recipe for stew, there were extenuating circumstances. Or, should I say, the back story.

For my 81st birthday, our dear friends Jim and Margo gave me a beautiful new knife. And not just any kind of knife, but a professional series MTH-80 MAC Chef’s 8”-Dimpled, Subzero – made in Japan. They also gifted me with a Zwilling knife sharpener so I could keep my new treasure sharp.

Now I have been cutting up veggies, meat, cheese, bread, etc. for 61 years. And apparently, I have been holding my knives incorrectly all that time. So, yesterday, Jim and Margo came prepared with groceries (meat and various veggies) for me to learn how to use my new knife correctly. It took a few times to pick up the knife the correct way and let it do the hard work for me before it became instinctive.

To hold any knife properly, your thumb should be by the top edge of the knife blade right next to the handle, the finger next to your thumb should rest behind your thumb, while your other three fingers are wrapped around the handle. It feels awkward at first. But it makes all the difference in letting the knife do the hard work.

So, after cutting up several veggies, I had not only a wonderful new kitchen tool, but I also now had a mound of cut fresh veggies.

I knew we would be using the cut veggies to prepare some kind of main dish for dinner, but I had no idea what Jim had in mind. I had already prepared appetizers (Tapenade, Marinated Goat Cheese, and Guacamole), Garlic Bread from Scratch, and Easy Peach and Blueberry Crisp (recipe to be posted soon) served with vanilla ice cream for dessert. But the main dish that would contain the newly cut veggies had yet to be determined. But together, we decided a savory stew would fit the rest of the meal perfectly.

So, the result of our combined efforts is the recipe you find below.  

Well, that’s it for today. But before I let you go, I want to once again thank Margo and Jim for not only giving me such a nice knife but also for our years of friendship. For Jim to take the time to show me how to use the knife correctly made this gift even more special.

May you too have friends that go that extra mile for you. And may you be that family member or friend who makes someone else’s day better by giving of your time and expertise.

And as always, peace and love to all.    

1 T. extra virgin olive oil, opt.

1 – 1½ lb. bulk sweet Italian sausage

½ lg. white or yellow onion, diced

1 c. diced celery, leaves included

2 med. carrots, diced

3 garlic cloves, finely minced

⅓ c. dry white wine

1 28-oz. can diced or whole tomatoes (preferably Italian)

2 cans cannellini beans (Cento brand is best)

1 tsp. fennel seeds, partially ground

1 T. dried thyme leaves

1 T. dried oregano

2 bay leaves

1 tsp. kosher salt (I use Morton’s kosher salt)

freshly ground black pepper

2 c. diced zucchini or yellow squash (or combination)

2 c. roughly chopped fresh spinach or kale

If using, heat the olive oil in a large, covered Dutch oven or pan. Add the Italian sausage and break it up as it browns (Maillard reaction. Look it up!). (I use oil when the sausage is quite lean. If there is a lot of fat, I fry the meat as is. No oil needed.)

After the meat has browned, take half out of the pan and place it in a bowl. Set aside.

Add the onion, celery, and carrots and sauté until they are beginning to soften. Add the garlic and cook for one minute.

Pour in the dry white wine and cook until the liquid has evaporated.

Add canned tomatoes and cannellini beans. Break the tomatoes up if they are whole or in large chunks.) Rinse each can with a bit of water and add the water to the pot.

Stir in the ground fennel seeds, thyme, oregano, bay leaves, salt, and pepper.

Bring the mixture to a boil, reduce heat, cover, and let simmer for about 45 minutes, stirring periodically.

Just before serving, remove and discard the bay leaves, add the remaining cooked meat, squash, and spinach. Taste and adjust seasoning.

Cook for 3-4 minutes, then serve the stew piping hot.

Great with garlic bread on the side.

*The key difference between soup and stew lies in the proportion of liquid to solids and the cooking method. Stews typically have a higher proportion of solid ingredients (like meat and vegetables) to liquid, with the liquid often thickened to a gravy-like consistency. Soups, on the other hand, tend to have a greater amount of broth or liquid and can often be served cold. Soups can also be used as a first course, while stews are usually considered the main dish.

CREAMY ITALIAN SAUSAGE AND CHEESE TORTELLINI SOUP  

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Yesterday I posted a soup recipe (Savory Cream of Portabella Mushroom Soup) and in the preface, I defended my right to serve soup year-round. In retrospect, I should have stated more adamantly why soup is perfect any time of year. First of all, it’s so versatile and adaptable. In the winter when served piping hot, soup provides both warmth and comfort. In the summer, it can be very refreshing when served cold. (Not that I would recommend serving this soup chilled. That would just be wrong on so many levels.) But my Tomato Soup with Lemon Cream, Cold Tomato Basil Soup, Cold Tomatillo and Avocado Soup, or yesterday’s Savory Cream of Portabella Mushroom Soup would be perfect for a scorching evening repast.

So, why did I decide to make this soup last evening? Well, for several reasons. The soup was easy to prepare. I had all the ingredients. And I was still feeling the effects of sitting on the world’s most uncomfortable chairs while listening to live jazz at the Anacortes Arts Festival. Even though theoretically I don’t have a bad back, those damn chairs did me in! So, an easy to build dinner was just what the doctor ordered.

And boy oh boy the soup was soooo delicious. I found the recipe on the pinchofyum.com site but made a couple of minor changes along the way.

So, if you too need a new soup recipe, I definitely recommend you give this soup a try. It is simply a perfect mix of ingredients.

Well, that’s it for today. I’m going to read for a while. Then hang the picture I bought at the Arts festival and generally putter my day away until it’s time to gussy up a bit for Mr. C’s gig at the Rockfish Grill in Anacortes with Joan Penney. I am such a lucky lady.

Peace and love to all.    

2 tsp. extra virgin olive oil

1 lb. ground mild/sweet Italian sausage

¾ c. diced yellow onion

1 celery stalk, diced

1 lg. carrot, diced

2 garlic cloves, minced

¼ c. unbleached all-purpose flour

½ tsp. kosher salt

freshly ground black pepper

½ tsp. Italian seasoning

½ tsp. fennel seed, crushed

tiny pinch crushed red pepper flakes, opt.

2-3 T. tomato paste

¼ c. dry white wine

3 c. water

1 T. chicken bouillon

7-10 oz. cheese tortellini

1 c. whole milk

2 c. roughly chopped fresh spinach

freshly grated Parmigiano-Reggiano  

Heat the olive oil in a large, heavy stockpot. Add the sausage and cook until nicely browned, breaking up the sausage into small pieces. Remove half of the sausage and set aside.

Add the onion, celery, and carrot. Sauté for a few minutes until the veggies are soft.

Add the garlic and cook for 1 minute.

Stir in the flour and let cook for about a minute. Then add the salt, pepper, Italian seasoning, fennel seed, crushed red pepper flakes, tomato paste, and dry white wine. Cook for a couple of minutes, stirring all the while.

Gradually add the water and bouillon and bring the soup to a simmer, reduce the heat, and let burble for about 15 minutes.

Add the milk and bring to a low simmer. Add the remaining cooked sausage, tortellini, and spinach. Cook until the tortellini are al dente.

Pass the grated Parmigiano-Reggiano at table. (Garlic bread too!)

CRISPY FRIED FISH WITH DILL PICKLE AND CAPER TARTAR SAUCE  

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Fried fish

Tartar sauce

OK, confession time. I love fried fish. But not without some kind of delicious tartar sauce or aioli to heavily smear on every single bite. Seriously, the coating on the fish can be perfect, but it’s the calorie laden, mayo based, salty, creamy, often lemony, savory sauce that I really crave. And yes, I know, how very plebian that makes me. (Hey, I never claimed to be a gourmet!) But for as long as I can remember, tartar sauce has rocked my world. And I always, always ask for additional sauce when I order fried fish. Always! And sometimes the sauce is marvelous. Sometimes, not so much.

Now, over the years I have made a lot of tartar sauce, because my dear husband is as much of a “tartar sauce addict” as I am. (We are not proud of our addiction, but never-the-less, it is a fact.)

So, when Mr. C. brought home a lovely piece of black cod a couple of days ago, I decided to try yet another recipe for tartar sauce. (Can you ever have too many recipes for tartar sauce? Of course not!) And while I was at it, how about another try at the perfect coating for fried fish. Anyway, I came up with both these recipes and they were very tasty and truly complemented each other. The fish was delicious, and the tartar sauce was fabulous.

So, I hope you enjoy both these recipes.

Well, that’s it for today. Mr. C. has a gig in Oak Harbor this evening, so we are making it “date night”. That means I am being taken to dinner first at Frasers Gourmet Hideaway, and then to the gig to enjoy great jazz performed by the Herding Kats. I tell you folks; it just doesn’t get much better than great food and great jazz all on the same evening! Now, if I could just find or formulate the perfect recipe that would ensure universal peace, happiness, and fulfillment, with no suffering, injustice, or discrimination against anyone, that would truly make my day! Yours too, I bet!

In the meantime, and as always, peace and love to all.      

DILL PICKLE AND CAPER TARTAR SAUCE

½ c. mayonnaise

3-4 T. finely chopped dill pickle

1 T. fresh lemon juice, or more to taste

1 T. capers, finely chopped

½ tsp. dried dill

½ tsp. Worcestershire sauce

½ tsp. Dijon mustard

pinch seasoned salt

freshly ground black pepper

Combine the mayonnaise, pickle, lemon juice, capers, dried dill, Worcestershire sauce, Dijon mustard, seasoned salt, and black pepper in a small bowl. Stir until well blended and creamy.

Taste and adjust ingredients to your liking. Best if made at least an hour ahead.

CRISPIE FRIED FISH

½ c. yellow cornmeal

¼ c. unbleached all-purpose flour 

1½ tsp. celery salt 

1½ tsp. granulated garlic

½ tsp. granulated onion

1 tsp. lemon pepper

1 tsp. dried parsley

1½ lb. fish fillets

½ c. buttermilk

veggie oil

Whisk the cornmeal, flour, celery salt, granulated garlic, granulated onion, lemon pepper, and parsley together in a flat pan. (I use a 9-inch cake pan.)

In another shallow pan, gently coat the cod fillets with buttermilk.

Pour some oil in a large frying pan. (The oil should generously cover the bottom of the pan.) When the oil is hot, take fillets out of the buttermilk and dredge them in the cornmeal mixture. Gently lower them into the pan.  

Fry the fish 2-4 minutes per side, or until golden brown. (Thin fillets will take a shorter time, while thicker fillets will need up to 4 minutes per side.) Fish is done when it reaches an internal temperature of 145 degrees, as recommended by the Food and Drug Administration (FDA). You can also tell if fish is cooked by its appearance and texture. The fish should be opaque, not translucent, and it should flake easily with a fork.   

Remove from pan and place the fried fillets on a paper towel lined baking sheet. Serve immediately with tartar sauce or aioli.

ROTOLO AL FORNO (BREAD PART FROM SCRATCH)

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So, this is one of those recipes where you can either start with a loaf of frozen white bread dough, or you can build your own bread dough and save yourself a bit of money. (For using frozen bread dough and a picture of this fabulous sandwich, enter Rotolo al Forno in the search box, and go from there.) (If you want to make your own bread dough, follow the instructions below.)

When I first made this yummy baked sandwich, I was still working full time raising 4 children. And even though I usually baked bread when we were having company for dinner, I simply did not have the time to serve only homemade bread to my family. There are, after all, only so many hours in a day! Plus, we lived only a couple of miles away from a Great Harvest bread outlet. So, about every 6 weeks or so, the kids and I would pay a visit to that store and fill up a cart with various and sundry bread products.

Luckily, we had been offered an old, commercial sized freezer, from family friends. And as hard as I tried, I never once filled that behemoth to capacity. Not just with bread, but with homemade freezer jam, chicken and beef stock, applesauce, every kind of berry the kids and I could pick, etc. etc. I truly loved that old freezer. And even if it was decades old when it was given to us in the early 70s, it lasted until the mid-90s. Anyway, enough nostalgia about a big old appliance. And on to why you should make this baked sandwich whether you make your own bread dough or not.

There is just something enticing about a warm sandwich. Whether it’s grilled cheese, Grilled Tuna Melt, Reuben, French Dip, Hamburger Dip, pulled pork, etc. And this sandwich is no exception. And even if the rolled sandwich isn’t served warm, the delicious combination of meat and cheese wrapped in tender bread is still absolutely wonderful.

So, next time a sandwich would be the perfect pairing with a nice salad or a lovely bowl of soup, this is the recipe for you.

Well, that’s it for now. Mr. C. had a gig last night in Bellevue, a dance gig tonight in Anacortes, and tomorrow we are going to Pacific Northwest Ballet’s performance of Roméo et Juliette at McCaw Hall. Then up to The Old Edison, in Bow to hear The Atlantics. Two of the members, Cary and Mark, are band mates of Mr. Cs in other bands. But as popular as The Atlantics are, we have yet to hear them. So, from music written by Sergei Prokofiev to rhythm and blues, Motown, Top 40, rock from the 50s-80s, soulful jazz, and easy-listening genres performed by local artists, it should be a glorious day filled with music. And, if that isn’t a definition of a wonderful day, I don’t know what it would be.

May you too have days filled with what makes you happy, brings you joy, and causes you to laugh. We are on planet earth for such a short time. Make the most of it while you can. And always remember, laughter is, and always has been, the best medicine. And with laughter, there are no pesky sides effects like there are with many of the “medicines” we take to keep us healthy. And no insurance required, or cost involved!  

So, on that happy and inexpensive note, peace and love to all.

For the bread:

1 scant T. active dry yeast or instant yeast (or 1 pkg.)

1 tsp. granulated sugar

1 c. warm water

2 T. olive oil, plus more for greasing bowl

1 tsp. kosher salt

2½ – 3 c. bread flour

Combine yeast, sugar, and warm water in the bowl of your stand mixer; let proof for 5 minutes.

Then add the olive oil, salt, and 2 cups of the flour to the bowl. Using your dough hook, beat until ingredients are combined. Gradually add additional flour until dough begins to leave the sides of the bowl and pull together. Knead for about 5 minutes or until dough appears soft and smooth. 

Pour a small amount of olive oil over the dough, and using your fingers and a stiff spatula, form the dough into a ball, making sure the entire surface is covered with the oil.

To prepare the sandwich the same day, cover the bowl with plastic wrap and let rise until doubled in size. Punch down and roll out to approximately a 12×16-inch rectangle.

To prepare the dough, refrigerate overnight, and make the sandwich on day 2, cover the bowl with plastic wrap and place it in the refrigerator. When you are ready to use the bread, remove the dough from the refrigerator. Leave the dough in the mixing bowl, and let it come to room temperature (about an hour). Punch down and roll out to approximately a 12×16-inch rectangle.

For the filling:

Dijon mustard

¼ lb. thinly sliced deli salami

¼ lb. deli pastrami, thinly sliced

¼ lb. deli ham, thinly sliced

⅓ lb. thinly sliced Swiss cheese

⅓ lb. thinly sliced Provolone cheese

1 beaten egg yolk

Using a pastry brush, spread a very thin layer of Dijon mustard over the bread dough. Layer with meat and cheese and roll up like a jelly roll. Pinch the seam together and place, seam side down, on a parchment paper lined or lightly greased cookie sheet. Brush with egg yolk. Let it sit uncovered for 30 minutes.

Bake in a pre-heated 375-degree oven for 20-25 minutes or until the top is golden brown.

Remove from the oven and let sit for about 25 minutes before cutting into 1-inch slices. Serve warm or at room temperature.

SIMPLE VEGETARIAN ARRABBIATA PASTA SAUCE

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As I approach old age (Oh, who am I kidding! The United Nations, for example, considers old age to be 60 years or older.), I am finding recipes for quick and easy dishes the answer to my rapidly diminishing “energizer bunny” capabilities. I find myself now firmly relegated to the “slow and steady wins the race” category. And frankly, that’s just fine with me. Slowing down is normal as one gets older. And must be accepted with dignity and the awareness that it happens to everyone. (And again, who am I kidding? I’m proceeding further into old age kicking and screaming all the way!) But, regardless of how my mind and my body are at odds, I keep going. My mind says, Patti, you can do anything you want. While my body responds with, I beg your pardon! And as you may assume correctly, my body is winning this formidable inconsistency between what my mind thinks, and my body feels.

So, as you too may have the battle of the ages going on in your body, you might appreciate this simple pasta sauce recipe. And speaking of which, this meat free pasta sauce is just delicious. In fact, Mr. C. commented that I can make this for dinner any old time I want. And if you are an anchovy lover, you might also want to try my recipe entitled Spaghetti Arrabbiata with Anchovies.

Well, now that I have bored you with the story of my life, I will leave you to your own devices. Mr. C. has a gig this evening with Joan, one of our favorite singers, at the Rockfish Grill in Anacortes, and I plan to have a martini as I enjoy the music.

May you too have music in your life. It’s been said that music offers numerous benefits for physical and mental well-being, including stress reduction, mood enhancement, pain management, and improved cognitive function. Music can’t make you young again, but who in their right mind wants to be young again anyway? Especially during these tumultuous times. Frankly I’m glad I’m old! (Even if I am slowing down.)

And as far as the martini goes, well, as my good friend and fellow martini lover Verna-May Hurlbutt would say, “a good martini simply smooths out the road”. Cheers everyone.

And with all my heart I wish peace and love to all.               

2 T. extra virgin olive oil

¼ tsp. crushed red pepper flakes, or more to taste

½ c. finely diced onion

3 lg. cloves garlic, finely minced

1 (28-oz.) can whole or diced tomatoes, preferably Italian tomatoes

¼ tsp. granulated sugar

½ tsp. dried basil

½ tsp. kosher salt, or more to taste

freshly ground black pepper

1 T. unsalted butter

4-6 oz. pasta of choice, cooked al dente  

Parmigiano Reggiano, grated, opt.

Heat the olive oil in a large saucepan over medium heat. Add the crushed red pepper flakes and onion and sauté for 5 minutes or until the onion is softened, stirring occasionally. Add the garlic and sauté for 2 more minutes stirring occasionally. Add the tomatoes, sugar, basil, salt, and black pepper and stir to combine.

Cook the sauce uncovered at a low simmer, breaking up the tomatoes, for about 25-30 minutes, stirring occasionally, until the sauce has thickened and reached your desired consistency.

Add the butter and al dente pasta. If the sauce is too thick, stir in a bit of pasta water.

Taste and adjust seasoning.

Serve immediately. Pass grated Parmigiano-Reggiano.

STOVE TOP PORK TENDERLOIN IN A BRANDY PEPPERCORN SAUCE

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OK, this has to be one of the best and easiest pork tenderloin recipes I have ever prepared or eaten. And that is saying something! Because I love pork tenderloin and fix it quite often.

But as some of you already know, not only do I get bored easily, but I’m also getting older every day and quick and easy is becoming the rule rather than the exception. Which means, I am always on the lookout for recipes where there is no chopping required, calls for only one pan, and can be prepared in a short amount of time. Well, boy howdy, I found this recipe on the food.com site (Jan in Lanark) with a tiny bit of modification by (Patti on Camano Island), and it fits every one of my recipe criteria. And delicious, well that doesn’t even begin to describe this succulent pork slathered in sauce.

It all started with Mr. C. who invariably orders Peppercorn New York Steak when we dine at The Keg in Alderwood Mall. I wasn’t in the mood for steak, but we had two beautiful pork tenderloins in our freezer. So, why not peppercorn sauced pork tenderloin. Why not indeed? So, then the hunt for the perfect recipe ensued.

So, if you too love pork tenderloin, want fabulous but not fussy, this is the recipe for you. I served the pork last evening with Italian Marinated Fresh Veggie Salad (recipe on site) which I had thrown together the day before, and a roasted sweet potato.

Speaking of sweet potatoes, generally, red-skinned sweet potatoes, like Garnet varieties, tend to have a richer, more complex flavor compared to lighter colored sweet potatoes. So, for more bang for your buck, look for sweet potatoes with dark skins.

OK, that’s about it for today. I need to get back to the second book (Design for Murder) in a new to me mystery series written by Carolyn G. Hart. The first book in the series (Death on Demand) had been such a romp, that I immediately ordered more.

I am so glad I learned to read. Because books have always been my solace. And now, with what is happening to our country, I need books more than ever. May you too find solace in what brings you the most joy.

Peace and love to all.

1 pork tenderloin, silver skin and fat removed

1½ tsp. coarsely ground black pepper, or more to taste

2 T. unsalted butter

3 T. brandy

½ c. half & half, whole milk, heavy cream (whatever you happen to have on hand)

1 T. Dijon mustard

¼ tsp. kosher salt

1/8 tsp. granulated garlic

pinch dried thyme

pinch dried marjoram*

pinch dried rosemary (if you have fresh rosemary, add just a tiny pinch)

Press pepper all over the pork tenderloin.

Heat butter in a lidded frying pan that just fits the pork and brown over medium heat.

Reduce heat to low or if you are using a propane or natural gas stove, turn off heat before you add the brandy. Pour brandy over the pork. Please note: even if you turn off the natural gas or propane flames before adding the brandy, you might still get flames when you turn the heat back on. Just be prepared. And if it worries you, carefully slip the lid over the frying pan.

Over low heat, stir in the half & half, Dijon mustard, salt, granulated garlic, thyme, marjoram, and rosemary. 

Cover and cook for 5-10 minutes or until the internal temperature of the pork reaches about 142-degrees. Turn off the heat.

Remove pork to a cutting board, tent with aluminum foil, let rest for about 5 minutes, and cut into ½-inch slices. If you are feeling super fancy, you can cut the meat on the diagonal.

Just before serving, add the meat slices back to the sauce and heat just until warm.

Serve topped with more of the sauce.

If you are serving the meat and sauce over mashed potatoes or the like, you might want to double the sauce recipe. Just sayin’!

*I love Marjoram. And use it a lot. But it is not as well-known as oregano.  Marjoram and oregano are both herbs in the mint family that are closely related and often used interchangeably. However, marjoram is milder and sweeter than oregano. So, if you too love oregano, but it is more strongly flavored than you need for the dish you are preparing, give marjoram a try.

GROUND BEEF AND ITALIAN SAUSAGE MEATLOAF  

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Some days, all I want is comfort food. So, yesterday I decided to make meatloaf. But I didn’t have any regular bulk pork sausage in the freezer. What I did have, however, was some bulk sweet Italian sausage. OK, that’ll do! And then, why not look for a new recipe? (My favorite thing to do!) And what I found, and only slightly modified, was this recipe on the bellyful.net site.

The meatloaf was so delicious! So, I knew I just had to share this recipe with you. I served it with baked gold potatoes and Simple Oven Roasted Eggplant Chunks. And if you haven’t tried this eggplant preparation yet, WHAT IN HECK ARE YOU WAITING FOR? Mr. C. commented again last night how much he liked the eggplant. And not every veggie gets that kind of review from this quasi-veggie lover!

Well, that’s it for today. I don’t even have a book review for you today because I have been continuing to read Cara Black books, and I’ve told you how fun her books are already. But soon I will be telling you all about the current book I am reading, written by Janet Skeslien Charles, a new author to me. The book is entitled The Paris Library. Set in Paris, 1939 and Montana, 1983. I’m almost finished with the book, so you don’t have long to wait for my review. (Spoiler alert. It’s going to be a good review.)

And there will be no political commentary today. I’ve been writing so much lately that I’m totally burned out on the subject. (And aren’t we all!)

So, as always, peace and love to all.            

For the meatloaf:

½ onion, finely minced

3 cloves garlic, minced

3 T. finely chopped parsley

2 lg. eggs, lightly beaten

3 T. ketchup

¾ c. Italian breadcrumbs

⅓ c. whole milk

¼ c. freshly grated Parmesan cheese

2 tsp. Worcestershire sauce

1½ tsp. dried Italian seasoning

1 tsp. kosher salt

½ tsp. paprika

freshly ground black pepper

1 lb. sweet Italian sausage

1 lb. lean ground beef 

Stir the onion, garlic, parsley, eggs, ketchup, breadcrumbs, milk, Parmesan cheese, W. sauce, Italian seasoning, salt, paprika, and black pepper together in a large mixing bowl. Add the Italian sausage and mix it into the other ingredients. (I use a serving fork for this. It does a great job.) When the Italian sausage is well dispersed, stir in the ground beef.

Form the meat mixture into 2 football shaped flat loaves in a 9×13-inch baking pan. Bake in a pre-heated 375-degree oven for 45-minutes. Remove from oven and slather with the meatloaf sauce.

Return to oven for an additional 15-20 minutes or until the internal temperature of the meatloaf reaches at least 160 degrees.

Remove from the oven and let rest for 10 minutes before slicing.

Serve with mashed, baked, or roasted potatoes and a veggie or salad.  

For the meatloaf sauce:

½ c. ketchup

¼ c. brown sugar  

½ tsp. granulated garlic

½ tsp. granulated onion

pinch seasoned salt

freshly ground black pepper

In a small bowl, stir all the ingredients together.