Category Archives: MAIN DISH RECIPES

LEFTOVER TURKEY POZOLE WITH GREEN CHILIES AND AVOCADO CHUNKS

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Happy belated Cinco de Mayo. We celebrated last evening with Mr. C’s fabulous Margaritas and this delicious pozole. Since I am sure some of you are wondering “what the heck is pozole”, I’m going to provide you with a quick and fascinating explanation of its origin, etc.

From the benitosmexican.com site – “Pozole (pronounced po-so-le) means “hominy” and it is basically a cross between soup and stew. It is a popular and beloved dish throughout Mexico and is commonly enjoyed for events and special occasions, such as weddings, Independence Day, and Christmas. It is described as Mexican comfort food, because it warms you from the inside out.

Similar to many Mexican dishes, the name Pozole originates from Nahuatl and has a significant history. The main ingredient in Pozole is hominy, which is made from corn. Due to the belief that humans were made by the corn gods, in Mexican Aztec history corn was considered a sacred plant. Therefore, the Aztecs and other Mesoamerican peoples cooked Pozole only on special occasions.

Originally, Pozole was made from the human meat of prisoners whose hearts had been ripped out in ritual sacrifice. Thankfully, after the Spanish conquest in the 1500’s, cannibalism was banned and the meat in this dish was replaced with pork. While this little piece of dark history may be shocking, don’t let it scare you off!”

Well, there you go. Aren’t you glad you were interested enough to read about the history behind pozole. Moving on, let’s get to the real “meat” of what makes pozole a dish you might enjoy serving to your family.

Basically, it’s delicious. And it’s fairly easy to prepare. And it’s a one dish meal. (And yes, you can spell pozole with an “s” (posole) or a “z” (pozole). Either way is correct and universally accepted.)

Now I am aware that not everyone has dried hominy (pozole) just lying around. I sure didn’t until I discovered this delicious stew/soup/whatever! a few years ago. (For two other posole recipes on this site, see my Red (Rojo) Posole with Pork, and Posole (Hominy) Side Dish with Pork and Green Chile.

But next time you visit your local grocery store, with your mask and gloves firmly in place of course, pick up a bag. (I buy Los Chileros de Nuevo Mexico White Corn Posole at QFC.) Or go on line and place an order. Pozole is truly worth the effort.

So as promised, you now have another recipe for what to do with leftover turkey. And for all of you who might be concerned that this dish might be too spicy for you, not to worry. It is really pretty tame. And if you don’t have any leftover turkey lurking in your refrigerator or freezer, by all means cook up a bit of chicken and call it good!

To all – stay safe, stay sane, and keep cooking new and interesting food. If nothing else, preparing different recipes can help keep your boredom at bay. And what fun for your family to look forward to whatever adventure you have planned for them at the dinner table. Today a visit to Mexico, tomorrow perhaps Hungarian cuisine or East Indian. There is simply no end to the enticing choices available. Be creative, but above all – Have Fun! Salud  

½ c. dried white corn posole (hominy) or 2 (15-oz.) cans drained and rinsed hominy*

2 T. extra virgin olive oil

½ med. sized yellow onion, chopped

3 garlic cloves, finely minced

2 tsp. ground cumin

1 T. Ancho chili powder

pinch crushed red pepper flakes

½ tsp. oregano (preferably Mexican), crumbled

small bay leaf

freshly ground black pepper

1 (7 oz.) can diced green chiles

1 (4 oz.) can Hatch diced green chiles

2 T. tomato paste

1 qt. chicken broth (low sodium if possible)

1 c. water

2 c. bite sized pieces of cooked turkey or chicken

2 T. roughly chopped parsley or cilantro

¼ c. thinly sliced green onions

chunks of avocado

sour cream (Mexican style is best)

Place dried hominy in a non-reactive container and cover with water; soak overnight. Next day, boil posole in salted water for approximately 2-2½ hours or until tender. Drain. 

Pour the oil into a large, heavy-bottomed covered pot and heat over medium heat. Add the onion and slowly cook until the onion is soft. Add the garlic and cook for one minute. Stir in the cumin, Ancho chili powder, crushed red pepper flakes, oregano, bay leaf, black pepper, diced green chiles, Hatch chiles, tomato paste, chicken broth, and water. Bring to a boil over high heat. 

Reduce heat and let the soup simmer, partially covered, for one hour. Add the hominy, cooked turkey pieces, and parsley. Simmer for an additional 10 minutes. Taste and adjust the seasoning.

Serve with chopped parsley, green onions, avocado chunks, and sour cream as a topping.

*Use canned hominy if in a hurry, but taste and texture are just not as good as when you start with dried posole.

LEFTOVER TURKEY SOUP WITH KALE AND ORZO

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As promised, this is a recipe for leftover turkey (slightly altered from the diethood.com site). I made this delicious healthy soup last evening and am very excited to share it with you. (And yes, of course you can substitute cooked chicken for the turkey. Or even start by sautéing some raw chicken or turkey just so you can serve this wonderful, hearty soup to your family.)

As I already stated, this is a really, really tasty soup. And it’s a one dish meal. And isn’t that a welcome change from having to prepare a meat dish, a starch, and a salad or green veggie. Especially right now when you might be trying to work from home, monitor and assistant your kids while they do their homework, keep in daily contact with aging parents or friends, plus take care of all the other myriad details (including 3 meals a day) of everyday life while remaining patient and cheerful at the same time! (It’s the patient and cheerful part that would be my downfall if I still had the same level of responsibility as described above.) But there are many people for whom this list of duties (and probably more) represents their current job description. And I tell you true, my hat is off to any of you for whom this is your new reality. Talk about unsung heroes!  

So if you too would welcome a one pot meal, this is the recipe for you. It’s simple to prepare, and contains mostly every day pantry and refrigerator ingredients.

So as always, stay happy, stay healthy, and stay tuned. Another leftover turkey recipe to come. (Well, if it turns out that is!) Cheers!

1 T. extra virgin olive oil

1 T. unsalted butter

½ med. sized onion, chopped

1 carrot, cut into thin rounds

2 celery stalks, diced (include the leafy parts whenever possible)

2 cloves garlic, minced

2 T. fresh chopped parsley

1 bay leaf

¼ tsp. kosher salt (if the turkey has been brined and a bit salty already, do not add salt)

freshly ground black pepper  

¼ tsp. dried thyme

½ tsp. dried oregano leaves, crushed up a bit in your hand if the leaves are large

1/8 tsp. dried rosemary

1 T. tomato paste

1 can (14-oz.) diced or crushed tomatoes (Italian preferably)

4 c. low sodium chicken broth, or more if you like your soup “brothier” (not in the dictionary, but I like the word)

2 c. chopped leftover turkey meat

½ c. orzo pasta

2-3 c. (loosely packed) chopped kale

freshly grated Pecorino-Romano, Parmesan, or Asiago cheese, opt. 

Heat oil and melt butter in a large covered Dutch oven or pot over medium-high heat. Add the onion, carrot, and celery. Sauté until the onion is soft. Add the garlic and cook for 1 minute. Add the parsley, bay leaf, salt, pepper, thyme, oregano, rosemary, tomato paste, diced tomatoes, and chicken stock.

Bring soup to a boil, reduce heat, cover, and simmer for 30 minutes.

Add the chopped turkey, orzo, and kale. Simmer until the orzo is tender, about 10 minutes, stirring occasionally. Adjust seasoning. Remove bay leaf and serve. Pass the grated cheese.

HERB AND LEMON BASTED TURKEY BREAST WITH COGNAC PAN GRAVY

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I transferred the gravy to this small pan to get a better picture. The things I do in the name of fine photography! Commendable, right??

After Thanksgiving last year (which BTW seems like ages ago), I purchased 2 half turkey breasts which were on sale. I baked up one of the breasts (Herb Roasted Half Turkey Breast with Pan Gravy) at the time and stuck the one I fixed yesterday into the freezer. Both preparations are really delicious and both perfect for a small group at Thanksgiving table or for people like Mr. C. and me, for whom turkey sandwiches are the next best thing to Cheetos. Also leftover turkey is perfect in soups and other delightful dishes. (There will be recipes forth coming.)   

While I was drifting off to sleep last night, after having earlier partaken of this fabulous turkey, I couldn’t help but wonder what Thanksgiving would be like this year with the coronavirus pandemic probably still in full swing. Just Andy and me still social distancing ourselves from our loved ones? Still not able to visit with or hold our newest great grandchild? Not being able to bake a French Apple Pie for our dear friend Jim? Etc. etc. All these thoughts tumbled through my head as I was trying, valiantly, to put all thoughts of the real and potentially devastating effects this pandemic has and potentially could bring to our world. Eventually I drifted off.

But this morning, still kind of reeling from my concerns about what our future could look like, I performed all of my morning rituals – read the paper (on line), drank my coffee, showered, fixed breakfast, then sat down to read my email and Facebook. And a very good and lovely woman I know (Pat J.) had posted this quote from Arundhati Roy. “Historically, pandemics have forced humans to break with the past and imagine their world anew. This one is no different. It is a portal, a gateway between one world and the next. We can choose to walk through it, dragging the carcasses of our prejudice and hatred, our avarice, our data banks and dead ideas, our dead rivers and smoky skies behind us. Or we can walk through lightly, with little luggage, ready to imagine another world. And ready to fight for it.”

Reading this was just what I needed this morning. It actually gave me hope. Instead of worrying about what I might be losing, I should focus on the many gains that might come from people uniting against a common enemy. And thanksgiving took on a new meaning for me.

So what if it’s just Andy and me at table on Thanksgiving Day. We still have so much to be thankful for. We have each other, we have this wonderful new great grandchild to love and cherish even if we can’t pick him up right now, and we have a terrific family and dear friends that we can hopefully lavish baked goods on for many more years to come. Just maybe not this year. (And yes Jim, you and Margo will be the first to get an apple pie and cinnamon rolls for Christmas morning if and when it is safe to do so.)

So to all, stay positive, keep cooking, and count your blessings. Happy thanks giving.

1 (about 3-3 ½ lb.) half turkey breast (not boneless)

¼ c. (½ stick) unsalted butter

1 T. fresh lemon juice

1 tsp. granulated garlic

1 tsp. granulated onion or onion powder

1 tsp. finely chopped fresh rosemary

½ tsp. kosher salt

½ tsp. dried sage

½ tsp. paprika

¼ tsp. dried thyme

freshly ground black pepper

3 c. chicken stock, divided, or more as needed

flour

milk or part water, if the gravy is too rich

1-2 tsp. cognac

About an hour before you plan to put the turkey breast in your oven, remove it from your refrigerator, wash it very thoroughly, remove any fat or extraneous tissue, etc. from the meat, and dry it well with paper towels. Loosen the skin from the meat. Don’t remove the skin, but just separate it from the meat. Place the meat, skin side up on a meat rack set in a low sided baking pan.

Meanwhile, in a small saucepan, melt the butter and whisk in the lemon juice, granulated garlic, granulated onion, rosemary, salt, sage, paprika, thyme, and black pepper. Set aside.

When ready to bake the breast, slather it with half of the butter mixture making sure some of the butter gets between the skin and the meat.  

Pour 2 cups of the chicken stock in the bottom of the pan. If needed, during the time the turkey is in the oven, add the additional 1 cup of stock to maintain liquid in the baking pan at all times.  

Transfer the pan to a pre-heated 425 oven and bake for 30 minutes. Remove from oven and slather the remaining butter mixture over all. Reduce oven temperature to 325 degrees and continue to roast turkey breast for 45-60 minutes, or until an instant-read thermometer inserted into the thickest part of breast registers 160 degrees. (Don’t worry, the temperature will continue to climb while the turkey breast rests).  

When the turkey breast is done, transfer to a platter, tent with aluminum foil, and let rest at least 30 minutes before slicing. Retain the liquid and brown bits in the bottom of the pan for gravy.

To make the gravy: Place the roasting pan on the stove after the turkey has been removed. Turn the heat to very low and begin making your gravy immediately. (Good gravy flavor and consistency require time to develop.) Do not remove any fat from the pan and do not strain the liquid. Whisk in enough flour to absorb the fat. Let burble for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in milk or water until you reach the desired thickness you like. Taste the gravy. Add a bit of salt and/or pepper, if needed.

Turn heat as low as possible and let the gravy simmer away for the next 30 minutes or so, whisking periodically. (You will probably need to add more milk or water during this time.) Also, after the turkey is sliced and plated, don’t forget to add the juices that have accumulated on the platter to the gravy.

Just before serving (and gravy should be the last item plated), taste the gravy and make any final adjustments to the seasoning. Stir in the cognac and serve piping hot.

GRILLED TUNA MELT SANDWICHES

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Some days are easier than others. Some days I’m really excited about cooking. Some days, not so much. Some days I feel a rather old 75. Other days I could tackle almost any project and declare myself the winner. But even when I’m not thrilled about the prospects of spending time in the kitchen, we still have to eat. And on those days I cut myself some slack.  

I’ve been making these grilled tuna sandwiches for decades now. But until I decided to make “tuna melts” for dinner last Friday night, and went on line to research recipes, I didn’t realize that I had been making grilled tuna melt sandwiches all this time. I thought they were just hot tuna sandwiches. (Grilled Tuna Melt Sandwiches sounds so much more exotic.)

Anyway, I made these babies for dinner last Friday and they were just what the doctor ordered. Crispy on the outside, gooey on the inside, with a bit of crunch curtesy of the diced celery. When served with potato chips, they were the perfect Friday night repast. And the total time spent in the kitchen? About 20 minutes.

So if you too have days when any time spent in your kitchen feels like punishment, give this recipe a try. I promise that your family will love these sandwiches, and you will have given yourself a little reprieve from a long, exhaustive recipe, even if most of the time you would look forward to just that. We all need a break. And I don’t care if it’s from what normally keeps you sane. (Like how spending time in the kitchen helps me.)

So don’t be afraid to pamper yourself. Fixing something that isn’t difficult to prepare doesn’t make you less of a good cook or provider. It just means that you are human and perhaps a bit overwhelmed. (If there were ever a time when “overwhelmed” might best describe the majority of us, it’s right now as we all try to successfully maneuver through this coronavirus nightmare!)

So take heart. Relax. Take a deep breath. And stay positive. If building a sandwich rather than preparing Beef Wellington works best for you, then build a sandwich. Beef Wellington can wait.

As always, peace, love, and let’s toast to easier days to come.

1 T. finely minced onion or dehydrated onion

1/3 c. finely diced celery

3-4 heaping T. mayonnaise, plus more as needed

1 tsp. Dijon mustard

1/8 tsp. seasoned salt

freshly ground black pepper

1/3 c. grated sharp cheddar cheese

1 can water packed albacore tuna, drained (We buy our tuna from Costco)

4 pieces of hearty whole wheat bread

soft butter

In a small bowl, mix the onion, celery, mayonnaise, mustard, seasoned salt, pepper, cheese, and tuna. The mixture will be fairly dry, but not to the point of cardboard. Add more mayonnaise as required.

Spread the mixture over two pieces of the bread. Slap the other 2 pieces of bread on top. (These are called sandwiches.)

Butter one side of each sandwich and place it butter side down on a warm griddle over medium heat. You don’t want to heat these sandwiches too rapidly. You want the cheese to melt as they cook. Butter the second side, and when the first side is nicely browned, flip it over and toast the second side. (I usually flip the sandwiches more than once so that the filling gets good and hot and the cheese nice and melty. When done serve immediately.  

CREAMY CAJUN SHRIMP AND ANDOUILLE SAUSAGE PASTA

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While I try to vary our dinner menus, it is really difficult for me to refrain from building a pasta dish more often than we need. We both love pasta, and if you knew us, one glance would tell you immediately that neither one of us restrict our pasta predilection nearly enough! And usually that would cause me concern. But under the current shelter in place mandate, I have taken a broader view of what it takes to keep us healthy and happy. And one of the things that we both enjoy is pasta smothered in a yummy sauce with bits of meat or seafood thrown in for good measure. And if there ever was a dish that met those requirements, it’s this recipe from the dinneratthezoo.com site. (Wonderful site BTW.)

So I made this dish last evening. It was ever so easy to prepare, very little time required, and hardly any energy expended. And both of us sat at the dinner table with big old sloppy grins on our faces because this dish was so darned delicious. Along with the simple green salad I prepared (leaf lettuce, frisée, and massaged kale in an extra virgin olive oil and balsamic vinegar dressing), we were well satiated when we got up from the dinner table.

Now don’t get me wrong. I haven’t thrown caution to the wind. But fixing extra special food right now seems to make house arrest a bit easier to endure. And we aren’t out of the woods yet. It might be several months until we can resume dining with our friends or actually sitting in one of our favorite restaurants. (If they’re still in business that is!) So cooking wonderful dishes right now just seems like the best thing to do to relieve monotony, create anticipation, and keep me from running out on our street screaming “I need friends”! After all, as the old and moldy cliché goes – busy hands are happy hands. (Gack!!)

So with that “happy” cliché in mind, I am going to bid you adieu for today, and go see what kind of trouble I can get into in my kitchen. After all. It’s Friday. And Friday dinner around here is usually casual, fun, and quick to prepare. I’m thinking grilled tuna melt sandwiches. (With Tim’s potato chips on the side as our veggie accompaniment!)

As always – peace, love, and a healthy helping of patience for whatever the next few weeks/months has to offer.    

3 T. unsalted butter, divided

½ c. chopped onion

1 green pepper, halved and then thinly sliced  

2 tsp. Cajun Seasoning, divided (see recipe below)

8 oz. andouille sausage, sliced (I use Aidells Cajun Style Andouille because it’s not too spicy, but still very flavorful. Plus I can buy it almost anywhere.)  

1 lb. large shrimp, peeled and tails removed

1 c. whole milk

2 tsp. flour

pinch kosher salt

freshly ground black pepper.

1/3 c. finely grated Parmesan cheese

8 oz. linguine or fettuccini pasta, cooked al dente (save some of the water)

2 T. chopped parsley

Heat 1 tablespoon of the butter in a large pan over medium heat. Add the onion and pepper and cook for 4-6 minutes or until softened. Season with 1 teaspoon of the Cajun seasoning.

Add the sausage and cook for 2-3 minutes, stirring frequently. Add the remaining 2 tablespoons of butter along with the shrimp and the remaining teaspoon of Cajun seasoning. Cook for 2-3 minutes or until the shrimp are pink and opaque.

While the shrimp are cooking, whisk the milk, flour, salt, and pepper together. When the shrimp are done, pour in the milk and flour slurry. Cook for 3-4 minutes or until sauce has started to thicken. Stir in the Parmesan cheese and cooked pasta.

If the sauce seems dry, add a bit of the pasta cooking water. Serve immediately garnished with the chopped parsley.

CAJUN SEASONING

2 T. paprika

1 T. granulated onion or onion powder

1 T. granulated garlic

1 T. dried oregano (Mexican oregano preferred) (If the dried oregano leaves are large, break them down a bit in a mortar and pestle or spice grinder)

1 T. dried thyme

1 T. freshly ground black pepper

1 T. kosher salt

1 tsp. cayenne

Combine all the ingredients and store in an air tight container.

SMOKED SALMON AND BASIL PASTA

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Sometimes I make a dish just because of the person who created it. (And I happen to have the ingredients on hand.) Or as in this case, I go on a search based on specific ingredients. What I found when I searched for smoked salmon pasta dishes was this recipe on yummy.ph authored by Myke “Tatung” Sarthou.

Now, first of all, I had never been to the yummy.ph site, or at least to my recollection. And I had never heard or read about Chef Sarthou. But just because I found the ingredient list interesting, I decided to do some research on this man. And boy did I learn a lot.

Mr. Sarthou is a very famous and well respected chef, not only in the Philippines, but throughout the world. And frankly, I also liked the fact that he is a cultural heritage advocate. He refuses to read reviews about his cooking, whether positive or negative. And in his own words “Being unattached to achievement allows me to keep moving forward. To be a good chef you should be used to failure and it always goes together – you can never be great without failure. You cannot be too emotional about both sides of the spectrum.”

Somehow his words resonated with me. Because I am always trying to improve my cooking skills. And yes, I have my share of spectacular failures. But I also have moments of brilliance. (At least in my own eyes they are brilliant. And it’s really just all about me, right?)

Anyway, based on learning a bit about this gentleman and his success as a chef, I decided to prepare this dish the other evening. In all honesty, I was a bit concerned because I had never paired anchovy with smoked salmon, or basil with smoked salmon. But then, nothing ventured, nothing gained.

And oh am I glad I took a chance. This dish is stinkin’ easy to prepare and is absolutely scrumptious. I can hardly wait to make it again.

So fellow cooks – if you too try a new recipe and it is less than perfect, or you mess up like I did yesterday when I forgot to give my sourdough bagels a second rise, get over it. It happens to everyone. Like Chef Sarthou wrote, if you don’t screw up in the kitchen once in a while, you’re not trying hard enough. (Or words to that affect.)  

As always, stay healthy, stay happy, and keep having fun in your kitchen. Remember, you can’t achieve anything if you don’t at least try. Like the old joke goes – A pedestrian on 57th Street in New York City sees a musician getting out of a cab and asks, “How do you get to Carnegie hall?” Without pause, the artist replies wearily, “Practice, practice, practice!”

1 T. extra virgin olive oil, plus extra for drizzling

1 T. unsalted butter

2 anchovy fillets or 2-3 tsp. anchovy paste (I used 2 teaspoons of the paste)

4 cloves garlic, minced

4 T. drained capers

1 T. fresh lemon juice

pinch crushed red chili flakes

8 oz. linguine or fettucine noodles, cooked al dente

¼ c. cut basil leaves (loosely packed), plus extra for garnish

4-6 oz. smoked salmon, shredded or chunked into small pieces

freshly ground black pepper

½ lemon, cut into wedges

In a frying pan, heat olive oil and melt butter. Add anchovy fillets and mash into a paste. (Or anchovy paste and just stir it around.) Add garlic and brown lightly. Add capers, lemon juice, and chili flakes.

Toss in the al dente pasta. Add the basil leaves and smoked salmon. Drizzle with more olive oil, sprinkle with black pepper, and garnish with a bit more fresh basil. Serve with lemon wedges.

TURMERIC-BLACK PEPPER CHICKEN WITH ASPARAGUS (OR GREEN BEANS, IF YOU DON’T HAVE ASPARAGUS)

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My sister-in-law Katie sent me this recipe that she found in the New York Times. She prepared it with asparagus and she and her husband Rick loved the dish. So, of course I had to make it too. But I didn’t have any asparagus. But I did have green beans. Lots of green beans. In fact we had been eating so many green beans in the last week that I was reluctant to serve them to Mr. C. (again) last evening. (We get a by-weekly veggie and salad box from a local farm. And one of the items in the mix was a pound of beautiful organic green beans. I had also ordered a few extra veggies to be delivered at the same time. And you guessed it. One of the items I had requested was a pound of green beans.) So you see, we were replete with beans.

But I decided to fix the dish anyway. And I am so glad I did. Of course I made a couple very simple changes. I used a bit more veggie oil than directed. I took the chicken out of the pan when it finished cooking, then added it back to the pan just before adding the sauce. And I added a teaspoon of cornstarch to the sauce to thicken it up a bit. But that’s it.

For a dish with so few ingredients, it was absolutely delicious and tasted very complex. And exotic. And loving to cook from world cuisines, this was right up my alley. But to which country or region should I offer my thanks and praise? After a short bit of research and a good dose of guess work, I decided that this dish, or one very similar to it must have its origin in India. But don’t quote me on that. I just love Indian food, so it only made sense to me that it would be just another wonderful Indian dish.

After I made this dish last evening, I went to the source recipe and read some of the reviews. Almost universally, the people who wrote reviews added additional ingredients to the recipe. And yes, I often do that too. In fact I did add a teaspoon of cornstarch. So no offense intended towards anyone who made this dish their own.

But I am going to recommend that you not add any additional spices or veggies or change amounts. Just follow this very simple recipe as written. The flavor is lovely, and part of the charm is in its simplicity. (I didn’t have to slice even one veggie!)

So thank you again Katie for sending me this recipe. It was perfect served with brown rice, as you suggested, and a simple salad.

To all of you who are cooking for yourself or your families, I salute you. As much as I enjoy cooking, it’s still work. I too get tired and I’m only cooking for the two of us.

So stay positive, cook what you like best, and be creative. Try new recipes. And invent recipes using ingredients you have in your pantry or cupboard. As I was drifting off to sleep last night I was thinking about the turmeric I had used in this dish. I realized that the turmeric was at least 20 years old, probably more. Had to be. I remember buying a large bag of it at the Cost Plus World Market in Bellevue when I was working in downtown Bellevue. I obviously haven’t been using a lot of turmeric. But I can tell you after making this dish, I am going to be cooking with it a lot more in the future. Maybe I can even use it up before I go to that big stainless steel kitchen in the sky. (And no, you don’t have to throw dried herbs and spices away after a year. They actually have a shelf life of “indefinitely”! However, you might have to use a little more than listed if your herbs and spices are well aged.)

As always, peace, love, and happy kitchens to all.

¼ c. water

3 T. honey

¾ tsp. freshly ground black pepper, plus more to taste

kosher salt

1 tsp. cornstarch

2 T. all-purpose flour

1½ tsp. ground turmeric

1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces

2 T. canola oil

12 oz. fresh asparagus, trimmed and thinly sliced on an angle or fresh green beans, sliced lengthwise (carefully) and then cut into shorter lengths

1 tsp. unseasoned rice vinegar  

½ lime, cut into wedges, opt.

In a small bowl or measuring cup, stir the water, honey, pepper, ½ teaspoon salt, and cornstarch together. Set aside.

In a medium bowl, whisk the flour, turmeric, and 1 teaspoon of salt together. Add the chicken and toss until coated.

In a medium (10-inch) nonstick skillet, heat the oil over medium high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side or until the chicken is completely cooked. Remove the chicken to a small bowl.

Add the asparagus, season with salt, stir to combine and cook until crisp tender, 1 to 2 minutes. (If you use beans, the cooking time will be longer. You want beans to be just done.)

Add the cooked chicken to the pan, and then the honey mixture. Cook, stirring, until the sauce has thickened slightly, 2 to 3 minutes.

Remove from heat and stir in the vinegar. Adjust seasoning. Great served with brown rice and fresh lime juice dribbled over the top.

SMOTHERED FRIED CHICKEN

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I wanted comfort food last evening. Even though we here at Chez Carr are among the lucky ones, it is still very difficult to realize that our lives have dramatically changed, probably never to return to “normal”. (Normal is now a moving target.) For many retired adults like ourselves, who felt that we were reaping the rewards of hard work, sacrifices made for our kids, monetarily supporting our community, and leading as benevolent lives as possible, we too are having the rug pulled out from under us. Now don’t get me wrong. I am not asking you to feel sorry for me. I’m doing a good enough job of this by myself thank you very much. No, I just wanted you to know that this crisis has affected everyone. There isn’t a rational and informed person alive whom I’m sure hasn’t realized that the economic impact of this pandemic has shattered many people’s dreams. And to all of you for whom shattered dreams is a reality, I offer my heartfelt sympathy. And for those of you who have lost loved ones, I can’t even begin to express how sorry I am for your loss. Now, what can you and I do about making life for ourselves and those around us better.

Well I guess the first step is to realize we are not alone. We are not the only ones hurting. And then – well get our butts in gear and do something to make our own life, and that of our families a little better. And of course you know where this is leading. Cook something yummy. And although I almost always advocate eating healthy, I have to admit that for dessert the other evening we had Cheetos. And if Cheetos aren’t dictionary perfect comfort food “food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking”, I need to go back to first grade!

So if you too would welcome a nice old helping of comfort, this chicken recipe is the one for you. It’s simple to prepare. And very, very tasty. And I must confess that after having a big old helping of this chicken, mashed potatoes, and a healthy cucumber and tomato salad, I felt a lot better about life in general. (I believe chicken gravy actually coaxes our body into making more endorphins. Not scientific fact, but it sure works for me!)

As always – stay positive, stay busy, and keep cooking. If nothing else, working in the kitchen takes your mind off the world for a little while. Who can worry about this crisis when they are trying to sauté veggies, bake bread, set the table, answer the phone, not step on your pets delicate paws, and keep kids entertained at the same time? Peace and love to all.

½ c. buttermilk

2 boneless, skinless chicken breasts, cut into 3 pieces each

½ c. + 3 T. unbleached all-purpose flour, divided

1 tsp. paprika

½ tsp. kosher salt

freshly ground black pepper

1 tsp. poultry seasoning

½ tsp. onion powder

½ tsp. granulated garlic

¼ tsp. dried thyme leaves

tiny pinch cayenne pepper, opt.

2 T. butter

1 T. veggie oil

2 c. chicken broth

1 c. whole milk

Pour the buttermilk into a bowl. Add the chicken pieces. Stir until all of the chicken is coated with the buttermilk. Cover the bowl and place in your refrigerator for at least an hour.

Meanwhile, whisk the ½ c. flour, paprika, salt, pepper, poultry seasoning, onion powder, granulated garlic, thyme, and cayenne together in a shallow container. (I use an 8-inch round cake pan.)

After the chicken has been luxuriating for an hour or so in the fridge, dredge each piece in the flour mixture. Heat the butter and oil in a shallow, oven proof, covered fry pan. (I use my Le Creuset braiser. It’s really just a shallow Dutch oven, and it’s perfect for this type of recipe.)

When the butter and oil are hot, add the chicken pieces. Fry over medium heat until golden brown. (They do not have to be done. They will finish cooking in the oven.) Remove from pan and set aside.

Whisk the chicken broth, milk, and remaining 3 tablespoons of flour together in a small bowl. Add to the fry pan, and stir until all the brown bits have been lifted off the bottom of the pan and the gravy is starting to thicken. If it seems too thick, add a bit more milk.  Add the chicken back to the pan, cover, and bake in a pre-heated 350 degree oven for about 45 minutes. Remove the lid and bake for another 10 minutes, or until the chicken is fork tender.

Remove from oven and serve with mashed potatoes, steamed rice, cooked quinoa, or whatever your big old heart desires.   

  

ITALIAN MEATBALL SOUP WITH VEGETABLES AND MACARONI

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OK, if truth be told, I only made this soup because I had frozen meatballs in the freezer that I had planned to use on our recent trailer trip. But because we decided the smart thing to do was turn tail and head directly for home 2 weeks early because of the coronavirus scare, some of the frozen pre-made items I had planned for dinners on the road didn’t get eaten. And then when we got home, and eager to get the trailer cleaned and perishables off-loaded, we just kind of threw the frozen items in our home freezer. Fast forward a few weeks, and I remembered the meatballs and decided they should be eaten, sooner rather than later. And not really being in the mood for spaghetti and meatballs, and kind of hungry for soup, I developed this recipe.

Now I realize that if you don’t happen to have meatballs in your freezer, this recipe might take more energy and work than you are willing to expend. But for those of you who do have the time and energy, build a pot of this soup in the near future. It is pretty darned delicious, if I do say so myself. (Really – goes without saying. If I didn’t think this soup was great, it wouldn’t be on this site!) And while you’re at it – make a double or triple batch of the meatballs. Then freeze what you don’t need.  Then next time you get a hankering for meatball “whatever”, you’re set and ready to go.

Now, if you don’t have a lot of time for food preparation, but like the idea of a vegetable soup using ground beef, give a gander at my recipe titled Ground Beef and Vegetable Soup. (Catchy name, right?!?!) Anyway, just as delicious, but less time consuming to prepare.

Actually, you could build this soup very easily by simply frying a pound of ground beef, or even a pound of Italian sausage, before frying the onion, carrots, celery, etc. The soup would still have a lot of flavor, but you might lose points on presentation. But then again, who gives a flying fig about presentation while being confined to quarters during this coronavirus crisis! You’re probably already going slightly deranged balancing working from home, keeping your family members from killing each other, trying to explain to your pets while you and your family are always underfoot, and trying to figure out who that crazy looking person is in your bathroom mirror! Like I said – presentation, although nice, can wait until you are once again your normal, terribly efficient kitchen Goddess or God.

In the meantime, stay sane, hold fast to your sense of humor, and keep cooking yummy food, even if it’s just for yourself. As always, peace, love, and an extra serving of patience to everyone.

Meatballs:

1 egg

1 T. milk

¾ tsp. kosher salt

freshly ground black pepper

1 tsp. Italian seasoning

¼ tsp. granulated garlic

2 tsp. finely chopped parsley

½ c. finely chopped onion

1/3 c. dried Italian or regular breadcrumbs

1/3 c. finely grated Parmesan cheese

1 lb. lean ground beef

Combine the egg, milk, salt, pepper, Italian seasoning, granulated garlic, parsley, onion, breadcrumbs, and Parmesan cheese together in a medium bowl. Add the ground beef and stir just until combined.

Using an ice cream scoop, form balls and place on a lightly greased rimmed baking pan.

Bake in a pre-heated 400 degree oven for 20-25 minutes or until the balls are baked through. Remove from oven and set aside.

Soup:

2 tsp. extra virgin olive oil

½ c. diced onion   

2 carrots, thinly sliced

2 stalks celery, thinly sliced

2 garlic cloves, finely minced

½ c. dry red wine (I use Gallo Hearty Burgundy)

4 c. beef broth, or more if the soup appears too thick      

¼ tsp. kosher salt

freshly ground black pepper

1 bay leaf

1 tsp. dried Italian seasoning

½ tsp. dried basil

pinch crushed red pepper flakes

1 tsp. Worcestershire sauce

1 (14.5 oz.) can diced tomatoes (preferably Italian)  

4 T. tomato paste, again preferably Italian

1 c. dry macaroni

2 T. chopped parsley

grated Parmesan cheese, for serving (or Pecorino Romero or Asiago)

Heat oil in a medium sized covered pan. Add the onion, carrots, and celery. Cook until the onion is translucent. Add the garlic and cook for 1 minute. Pour in the red wine and cook until almost all the liquid is evaporated. Add the beef broth, salt, pepper, bay leaf, Italian seasoning, dried basil, crushed red pepper flakes, Worcestershire sauce, canned tomatoes (don’t drain), and tomato paste.

Bring to a boil, reduce heat, cover pan, and simmer gently for 30 minutes. Stir periodically. After the soup has simmered for 30 minutes, taste and adjust seasoning (may need more salt).

Add the meatballs and dry pasta, and simmer for about 10 minutes or until the macaroni is al dente. Add parsley, and serve piping hot. Pass the grated Parmesan cheese.  

BROWN SUGAR AND MUSTARD BAKED PORK TENDERLOIN

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So let’s talk pork tenderloin. One of the most delicious, reasonably priced, super lean, easily adaptable to either baking or grilling cuts of meat there is. And who doesn’t love those qualifications? Well maybe you. But for me, pork tenderloin is a lifesaver. There are just endless possibilities when it comes to preparation. Some recipes require marinating. Some require a fancy sauce. Some require you to baste the meat as if bakes or while it is being grilled. But lucky for you and me, this recipe that comes from theseasonedmon.com site, with my addition of granulated garlic, has no such requirements.

This recipe is so darned simple I was almost reluctant to fix it the other evening. But I was tired (why I don’t know, since I have been practically inert while social distancing from the world) so I didn’t feel like spending much time in the kitchen. So I slapped the brown sugar, etc. together. Slathered the meat with this simple concoction. And threw the whole mess in the oven as instructed.

After the allotted baking time, I removed the pork from the oven, let it rest before slicing, and served it with – wait – I don’t even remember what I served it with. I was that tired. Anyway, I do remember that the pork was really, really delicious. And the next day when I warmed it for lunch, it was perfect. Still tender. Still tasty. In fact, I was really sorry when it was all gone. Next time I will fix 2 tenderloins so we will have planned overs for more than 1 meal. Yes – it was just that good!

So if you are looking for a really easy way to prepare pork tenderloin, prepare this recipe. It’s a real winner. Not the most gorgeous presentation you will ever lay your eyes on. But so what. Sometimes presentation is overrated. I know with my own personal presentation, the package sure ain’t what it used to be. But I’m still the same gal under all those wrinkles. So don’t judge this tenderloin just by the picture above. Just like with older people like me, there’s sometimes a lot more going on than meets the eye. (And in my case – thank God for that!)

As always – love, laughter, good health, and happy eating to all.   

1 T. brown sugar

1 T. yellow mustard (can use Dijon in a pinch)

pinch granulated garlic

½ tsp. kosher salt

freshly ground black pepper

1 (1 lb.) pork tenderloin, silverskin* and extra fat removed 

Preheat oven to 425 degrees.

Mix the brown sugar, mustard, granulated garlic, salt, and pepper together.

Line a small rimmed baking sheet with foil or parchment paper. Lightly coat the foil or parchment paper with cooking spray. Place pork on the prepared pan and pat dry with paper towels. Rub brown sugar mixture all over the pork.

Bake pork for 20-30 minutes, or until a thermometer reads 145 degrees. Remove from oven and loosely tent with foil. Allow the meat to rest for about 5 minutes before slicing on the diagonal. 

* The silverskin is sinew on one side of the pork tenderloin and looks like thin, silvery fat.  You need to remove it because it will become tough and chewy when cooked.  To remove the silverskin, slip a very thin, sharp knife in between the silver skin and the meat then cut it all away. Take care to just remove the silverskin and not a lot of the beautiful meat itself!