OK, this cheesy soup isn’t all that much different from my Bacon, Corn, and Cheese Soup recipe. But it’s unlike enough to warrant its own blog post. Both recipes make for good eating and are very easy to prepare. And best of all, absolutely perfect for this time of year.
I don’t know where you live, but here in Northwest Washington, it’s getting cold. And wet. And frankly, I’m just not feeling quite ready for cold wet weather. But it truly is a relief not to be breathing wildfire smoke like we were plagued with in September and most of October. So, as the old saying goes – “pick your poison” Toxic air or cold and rain! Neither option is perfect. But since we have zero control over the weather anyway, the best thing I know of to relieve the doldrums when cold, wet, dark, and dreary days become a reality, is to build comfort food. And in my humble opinion, soup is the quintessential comfort food.
There is just something about soup. First of all, in the colder months it’s usually served hot. And usually, soup is very simple to prepare. And often, even better warmed up the next day! How can that not be a totally cool thing!
So, my advice to you, if you too suffer from prolonged exposure to dark, cold, and wet days, is to make soup. The warmth alone feels like a big old hug for your insides. And the happiness experienced by your taste buds is bound to result in the release of endorphins. And as we all know, our bodies produce endorphins to help relieve pain, reduce stress, and improve mood. So, I say – go for it. Put on a pot of soup and let everyone at table reap the benefits.
I know I have been worrying too much lately about the future of our country. And I’m sure some of you share my concern. But I had a stern talk with myself as I was drifting off to sleep last night. There isn’t a bloody thing I can do about most of what is happening. But I can remain (or try to remain) positive. And work towards being a good example for others. Goodness and kindness are still a huge part of our culture. We need to remember how many wonderful people are out there just trying to live a good life and not hurt anyone in the process. I need to concentrate on these people and not the few who are demonstrating hate. This is my plan for myself in the immediate future. That and making soup more often!
Peace and love to all.
8 slices lean bacon, diced
1 med. onion, chopped
1 carrot, grated
1 c. diced celery
2 garlic cloves, finely minced
4 c. chicken stock
1 c. milk
2 tsp. Worcestershire sauce
1 squirt hot sauce
¼ c. flour
1 T. dried parsley
freshly ground black pepper
3 c. fresh or frozen corn
1 c. finely chopped red bell pepper
3 c. grated sharp cheddar cheese
In a medium sized saucepan, fry the bacon until crisp. Remove bacon from pan and set aside.
Add the chopped onion, carrot, and celery to the pan. Sauté until the onion is golden. Add the garlic and cook for 1 minute.
In a bowl, whisk together the chicken stock, milk, Worcestershire sauce, hot sauce, flour, parsley, and black pepper. Add to onion mixture and bring to a boil over medium heat whisking the entire time.
Reduce heat and simmer for about 5 minutes. Add the corn, red bell pepper, and reserved bacon. Cook an additional 5 minutes.
Just before serving, remove soup from heat, stir in cheese, taste, and adjust seasonings.
Before we left home for our September trailer trip, I found this recipe on the lacremedelacrumb.com site and decided I would serve pork tenderloin prepared this way for one of the dinners we would be serving to Andy’s sister Katie and her husband Rick. We share dinner making when we travel together, so both Katie or I get a night off from meal planning and preparation. (Works great. You should try it if you too RV with others.) Anyway, I made sure I had all the ingredients I would need with me in the trailer. When it came time for the great pork tenderloin adventure, I prepared the marinade and allowed my pork tenderloins to enjoy a cold dip safely tucked away in our trailer refrigerator. Then at the appropriate time Mr. C. fired up the grill, and complete with instant internal temperature thermometer in hand, proceeded to make short work of grilling the tenderloin to perfection. Well, almost to perfection.
The meat was slightly overcooked, but it was not Mr. C’s or the thermometer’s fault. I had instructed the man behind the grill to cook the pork to 145-degrees. Which BTW, if you do a random search regarding the right internal temperature to insure medium-rare pork you will find that 145-degrees is the most common temperature quoted. That is until you come across Alex Delany’s December 18,2017 article entitled “This is the Secret to juicy pork chops, tenderloin, and more” in Bon Appétit. An excerpt from Mr. Delany’s article states “Pork should be cooked medium to medium-rare. Like steak. Like salmon. Like all the best stuff. Now, we pull pork from the heat at 135° and let the temperature rise to 145° as it rests, landing it right in the sweet spot: perfectly pink and USDA approved. (Yeah, the USDA changed its standards too.)”
So, from now on, I will be cooking pork to 135-degrees and then tenting it for about 7-10 minutes (depending on the thickness of the meat) before serving. (The tenting process helps keep the meat warm while it continues to cook and gives the juices enough time to re-absorb.)
But even being moderately overcooked, the pork was still delicious. The marinade had been extremely easy to put together and had given the pork a subtle savory flavor that was enjoyed by all.
So, if you too enjoy pork tenderloin but don’t want to spend a lot of time getting it ready for the grill, this is the recipe for you. Simple ingredients, readily available, and reasonably inexpensive. A magic combination if there ever was one!
Mr. C. has a gig which I will be attending tonight at the Rockfish Grill in Anacortes. That means I don’t have to cook dinner. And as much as I enjoy rattling pots and pans in the kitchen, I also delight in a night off occasionally. So, I’m going to allow someone else to cook for me tonight. And clean off the table and do the dishes. While all the while listening to great jazz. Life just doesn’t get much better, I’m telling you true. And if you cook your pork this way, life isn’t going to get much better for you either.
And as always, peace and love to all.
An unpaid political announcement: Please don’t forget to vote. And please vote like your kids, grandkids, great grandchildren, nieces, and nephews’ future quality of life depends upon the outcome of the election. Because unfortunately, that just happens to be the case. At least, that’s the way it appears to me. So, please vote for peace, love, and understanding. Not hate, misinformation, and conspiracy theories.
¼ c. extra virgin olive oil
juice of ½ lemon
2 tsp. Dijon mustard
2 tsp. honey
2 garlic cloves, finely minced
1 tsp. Italian seasoning
½ tsp. kosher salt
freshly ground black pepper
2 sm. pork tenderloin, all fat and silver skin removed, then patted dry
Whisk the olive oil, lemon juice, Dijon mustard, honey, garlic, Italian seasoning, salt, and pepper together in a small bowl.
Pour 3/4ths of the mixture into a large Ziploc bag along with the tenderloins. Smoosh everything together until the meat is coated with marinade. Press out excess air, seal the bag, and chill for 1-2 hours. Or longer if you have the time.
Preheat grill to medium and oil the grates.
Using tongs, transfer pork to the grill. (Discard the marinade in the bag.) Brush the top side of each tenderloin with some of the remaining marinade. Close the grill lid and cook turning every few minutes to ensure even cooking. Brush the meat with more marinade every time you turn it.
The meat is ready to come off the grill when the internal temperature reaches 135-degrees.
Remove from grill and transfer to a cutting board. Loosely tent the meat with aluminum foil and allow it to rest for 10 minutes before slicing.
I always know when fall has officially arrived because bell peppers go on sale. And because I am who I am, I simply can’t pass by these big beauties without taking a couple four home with me. And although I like stuffed red, yellow, and orange peppers, my favorite is still stuffed green bell peppers. Blame my parents if blame must be assigned. Because they always stuffed green peppers. Of course, there were no red, orange, or yellow bell peppers to be had when I was a kid. Or at least in my childhood grocery shopping memory, there were not an array of colored bell peppers from which to choose. If you wanted a bell pepper, it was green. Period!
But from the first time I can remember stuffed peppers, I liked them. But then, I preferred green onions to ice cream when I was barely walking. (Or so I was told!) So, as the saying goes, there is no accounting for taste.
But as an adult, I still adore stuffed peppers. And often times, what I stuff them with is what I happen to have on hand. In this case, I can attribute this recipe to us bringing home all the non-perishables from our trailer before we take it in for winterization. I had exactly ¼ cup of a rice mixture left in one of our trailer storage containers. (Why I didn’t use that last ¼ cup in the trailer when last I made rice, I will never fathom. But then, there are lots of things about myself that I have yet to understand. So, why should a simple thing like a quarter cup of unused rice be any different? But I digress…….)
Anyway, the rice along with a half-pound of bulk Italian sausage that was languishing in our freezer, and a lone home-grown tomato that desperately needed to be eaten, all contributed to this thrown together recipe. But somehow, it worked. Also, you will notice from the picture that I used 2 red bell peppers. That’s what I had on hand. And they tasted fine. But, next time, I will make this recipe with green bell peppers. I simply like the bite from green bell peppers better. But it’s all a matter of taste, so don’t let me dictate which bell peppers you should use. Use whichever you prefer. Just make the darn things. They are easy to prepare, quite economical, and taste divine. And bake potatoes to go along with the peppers. Add a simple salad or steamed veggie and dinner is on the table. Very little fuss required. And fairly healthy too. And isn’t that we are all after these days.
So, for today, my work here is done. I’ve given you a recipe for a simple, healthy entrée. The ball is now in your court.
Peace and love to all.
¼ c. rice (I used a rice mixture)
½ c. chicken broth
2 green bell peppers (or red, orange, or yellow if you must)
2 tsp. extra virgin olive oil
½ lb. bulk Italian sausage
¼ yellow onion, chopped
2 garlic cloves, finely minced
½ c. diced tomato, fresh or canned
½ tsp. kosher salt
freshly ground black pepper
½ tsp. fennel seeds
¼ tsp. dried oregano
pinch crushed red pepper flakes
1 c. grated cheese (Mozzarella, Jack, cheddar, etc.), divided
Place the rice and broth in a covered saucepan. Bring to a boil. Reduce heat, leave covered, and simmer for 15 minutes or until the rice is tender but still has some bite. (Most of the broth will be absorbed at this point.) Remove from heat and let sit uncovered until needed.
Cut the bell peppers in half lengthwise. Discard the ribs and seeds. Place in a lightly greased shallow baking pan, preferably one with a lid. (If you don’t have a pan with a lid, you can cover the pan with aluminum foil after you have placed the peppers into the pan.)
Heat the olive oil in a large fry pan. And the sausage and crumble as it cooks until it’s nicely browned. Add the onion and cook until the onion is starting to soften. Add the garlic. Cook for one minute.
Add the diced tomato. Cook until no liquid remains.
Add the salt, black pepper, fennel seeds, oregano, crushed red pepper flakes, and cooked rice. Stir to blend all the ingredients.
Remove from heat and stir in half of the cheese. Taste and adjust seasonings. Stuff the half peppers with sausage mixture, dividing equally and gently packing the mixture down.
Bake covered in a preheated 375-degree oven for 60 minutes or until the peppers are tender. Remove from oven, remove lid, and add the remaining cheese on top of the peppers. Return the pan uncovered to the oven. Bake for a few minutes until the cheese is melted. Serve hot out of the oven.
While we were on our recent trailer trip, I fixed Grilled Herb and Garlic Marinated Pork Tenderloin. (Recipe soon to be posted.) But, because I am lazy, I brought the frozen two pack along on the trip. If I had been a better person, I would have divided the package when I got home from the grocery store before placing it in our home freezer. And then I wouldn’t have had leftovers to worry about while traveling. But what’s done is done. And life goes on.
So, faced with a leftover package of cooked pork tenderloin that is better traveled than a lot of folks, I decided to make stew with it. And I am very glad I did. Because the stew turned out to be pretty darn tasty. And it helped me use up some of the yellow beans we had been given from our dear neighbors Vicki and Mark. (Vicki has the greenest thumb I know.) Anyway, the ingredient list for this recipe might look a bit forbidding, but don’t be afraid, the stew really does come together fairly quickly.
So, that’s it for today. Mr. C. has a gig tonight, so I am off the hook for dinner. Not that I mind cooking dinner you realize. But having someone else do the cooking and prep clean up once in a while, doesn’t break my heart either.
On a different note, if you are a travel buff, you might enjoy reading my latest trip report entitled September 2022 Travel Trailer Trip – Glacier National Park.
Hope you enjoy the report as well as this recipe.
And as always, peace and love to all.
½ c. boiling water
¼ c. broken dried mushrooms (I use dried porcini mushrooms)
2 T. extra virgin olive oil
1 sm. onion, chopped
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
¾ tsp. dried rosemary
1 tsp. dried thyme
¾ tsp. kosher salt
freshly ground black pepper
2 bay leaves
½ c. dry white wine
2-4 c. diced leftover pork tenderloin
4 c. chicken broth
1 T. tomato paste
2 c. peeled and diced sweet or regular potato (the pieces should be fairly small)
2 c. fresh green or yellow beans (or combination), cut into 1-inch pieces
2 T. unsalted butter, room temp., opt.
2 T. all-purpose flour, opt.
Stir the boiling water and dried mushroom pieces together in a small bowl. Set aside.
Heat the olive oil in a large, covered pot or Dutch oven. Add the onion, carrots, and celery. Cook until the onion starts to soften. Add the garlic and cook for one minute.
Stir in the dried rosemary, thyme, salt, pepper, and bay leaves. Add the white wine and cook until all the liquid has evaporated.
Then add the diced cooked pork, chicken broth, and tomato paste. Bring to a boil, reduce heat, and simmer covered for 1 hour or until pork is tender.
Add the sweet potato, beans, and rehydrated dried mushrooms. (Liquid and all.) Bring to a boil, reduce heat, and simmer covered for 20 minutes or until the sweet potato pieces are tender. Taste and adjust seasoning. (You will probably need a bit more salt.)
If the stew is not thick enough, mush the butter and flour together (Beurre Manié) and add to the pot. Stir well. Then simmer for an additional 10 minutes uncovered.
This stew is great with Whole Wheat and Cornmeal Buttermilk Biscuits with Sharp Cheddar Cheese and Black Pepper. Recipe to be published soon.
When we decided yesterday morning to grill pork chops for dinner, I immediately looked for a brine recipe especially designed for chops that were going to be cooked on a grill. Made sense at the time and now that we dined on perfect chops last evening, it makes even more sense. Because these were the best pork chops to ever come off our grill.
Now I know a lot had to due with the chops themselves. Because unbeknownst to me, I had lucked out the day I went to our local QFC for meat. Not only was I fortunate to pick out chops from a Berkshire pig (read all about these darlings below), but they were on sale that day. So, ultra-thick, bone in chops that were usually $12.99 a pound, were reduced to $5.99 a pound. So, instead of spending $23.38, I only had to fork over $10.78 for 1.80 pounds of pure deliciousness. So, bottom line, the quality of the pork chops had a lot to do with what came off our grill. But the brine put the entire dining experience over the top.
I found this simple recipe on the shutterandmint.com site, and I will never use another brine recipe for grilled pork chops again. The flavor was subtle, but very tasty. And the brine had been a snap to put together. No fancy ingredients. Just basic items I always have on hand.
So, if you too love a great pork chop, thick chops from a Berkshire pig and this brine recipe are a winning combination.
Well, it’s hot today. So, we are staying in our nice, air-conditioned home and letting the world drift by as it is wont to do. Nothing would be gained from either one of us suffering from a heat stroke or allowing ourselves to be terribly burned by working in the sun. So, being a bit idle is the wiser choice for us today. That being said, it’s probably time for me to start prepping for dinner. Mr. C. has a rehearsal tonight, so dinner has to be on the table by 5:30. And since I am preparing 2 new recipes for tonight’s repast, it will take me a little longer than say, slamming a slice of bologna between to pieces of bread, to get myself organized and dinner on the table in a timely manner.
So, wish me luck with my two new culinary experiments. If they work, you will be seeing them in print within the next couple of days.
As always, peace and love to all. And do try to find Berkshire pork. I promise it will be well worth your effort and expense.
And sorry about no picture. I will add one next time I make these chops.
1 c. cold water
3 T. apple cider vinegar
¼ c. brown sugar
¼ c. coarse sea salt (preferably not iodized)
coarsely ground black pepper
3 garlic cloves, thickly sliced
1-2 fresh thyme sprigs or ½ tsp. dry thyme
2 very thick (over an inch) pork chops (from a Berkshire pig*, if possible)
In a large bowl, whisk together the cold water, vinegar, brown sugar, coarse sea salt, pepper, garlic, and thyme. Place the pork chops in a gallon size freezer bag and pour in the brine. Place bag in the refrigerator for at least 20 minutes or up to 12 hours. (I brined mine for 6 hours and that was about perfect.)
When you’re ready to grill the chops, take them out of the brine (don’t rinse them!) and pat them dry. Discard the brine. BBQ until the internal temperature of each chop reaches 145-degrees.
Remove from grill and let rest for about 4 minutes before serving.
Hint from Mr. C: turn the chops every 2 minutes and remove them from the grill when you take their temperature. He cooked our chops for a total of 7 minutes on about a 425-degree heat.
*Berkshire pork looks and tastes like no other pork meat. Unlike commodity pork or “The Other White Meat”, Berkshire pork is visibly different. It has a darker, richer color with an abundance of intramuscular marbling, comparing it favorably to prime beef. The flavor is distinctive with an unparalleled tenderness for pork. It is thought by many to be the Kobe beef of pork.
I found the pork chops we enjoyed last evening at the meat counter in the Stanwood QFC. The pork chops were labeled “Berkshire free range prime pork rib chops bone in”. And they were cut almost 1½ inches thick. Perfect for the grill.
I would definitely recommend you give Berkshire pork a try.
Last evening, I served this very simple to prepare casserole for dinner. Our dear friend and neighbor Vicki joined us for the occasion. She was by herself because her husband Mark was down in Nashville recording some of his original songs in a professional studio accompanied by session musicians and backup singers. What fun is that! Anyway, I wanted to serve a dish that was easy to prepare and contained fairly healthy ingredients including brown basmati rice. Because I had special ordered brown basmati rice and was eager to use it again after my first recipe (Mediterranean Brown Basmati Rice Salad) had worked out so well.
Well, you know the old saying about best laid plans. Well, mine sure went asunder. Because for the life of me, I couldn’t find the brown basmati rice in my pantry. Apparently, I had tucked it in a place I was sure to find it. Wrong! I searched for 10 minutes before I threw my hands in the air, declared myself a freaking idiot, and used white balsamic rice in place of its brown relative. I was so mad at myself. But I couldn’t keep looking because Mr. C. had a rehearsal last evening, so I had to get the casserole in the oven by a certain time. And being late to rehearsal because his scatter-brained wife couldn’t find a certain ingredient was simply not a good enough excuse. Plus, what husband would want to admit to their wife’s disorganization (and that’s a kind word for it) in front of a bunch of fellow musicians! Even though, or maybe because, they are all friends and would nod their heads in an understanding and sympathetic way. I simply could not subject Mr. C. to that kind of genuine commiseration at my expense!
Anyway, I used white basmati rice, and all was well. The casserole was delicious, and it was on the table in time for the three of us to enjoy a leisurely dinner together.
And in case you were wondering, I did find the brown basmati rice. In fact, I walked straight to it after dinner. And yes, I had put it just where it belonged.
I have decided that this type of thing is just going to be part of my life from now on. I can’t ski any longer. I can’t hike any more. I can still walk up a hill, but I can’t come back down. (My knees are shot!) And Mr. C. more often than not, has to supply the last word in my sentences. I can’t hear or see like I used too. But I still know when the sun’s over the yardarm, even when there is no clock in sight.
And I can still laugh at myself. Which believe it or not, is the best medicine for wending your way through the intricacies of aging. Better laughter than tears is my new life motto.
So, as always, laugh rather than cry, be positive rather than negative, and always cut yourself some slack. Most of us are harder on ourselves than we are on others. Most of us would rather give than receive. But I have recently given myself permission to accept what I can’t change, change what I can, and say “to hell” with all the rest!
Peace and love to all.
1 T. extra virgin olive oil
1 T. unsalted butter
1 lb. boneless skinless chicken thighs, cut into small bite-sized pieces
¼ tsp. fine sea salt
freshly ground black pepper
½ med. onion, chopped
6-8 oz. button mushrooms, sliced
1 lg. clove garlic, minced
3 T. dry sherry
1 c. water
2 rounded tsp. chicken base (I use Better Than Bouillon Chicken Base)
⅓ c. sour cream
2 T. milk or half & half
2 tsp. curry powder, or more to taste
¼ tsp. turmeric
¼ tsp. garam masala
½ c. uncooked brown basmati rice, rinsed
Heat the olive oil and butter in a large sauté pan over medium heat. Season the chicken pieces with the fine sea salt and pepper. Brown the chicken pieces and remove to a small bowl. (The chicken doesn’t have to be cooked through, only browned.)
In the same sauté pan add the onion and mushrooms; cook until the onion is translucent, and the mushroom slices are brown. Add the garlic; cook 30 seconds more. Remove to the same bowl with the chicken.
Add the dry sherry to the pan to deglaze it, scraping up the browned bits from the bottom. Allow the sherry to reduce completely then add the water and chicken base and remove from heat. Stir in the sour cream, milk, curry powder, turmeric, and garam masala. Add the chicken and veggies back to the pan along with the rice. Pour the whole mess into a lightly buttered covered baking dish.
Bake, covered, in a pre-heated 375-degree oven for 45 minutes or until the rice is tender.
Remove from oven and let sit for about 5 minutes before serving. Great served with a bit of chutney on the side and a simple green salad.
Most of the time when we make a Costco run, we come home with either fresh seafood or a rotisserie chicken. So, on our last Costco procurement adventure, we decided we were more in the mood for chicken than fish. (Easier for me too.) And like others, I sometimes wondered if a Costco rotisserie chicken was a healthy choice. But apparently Dr. Oz (I have never watched his show, but I do know who he is) told viewers recently that “Costco birds are some of the healthiest processed foods out there—and removing the skins makes them even healthier.”
So, who am I to argue with a doctor who is renowned for showing disdain for science and evidence-based medicine. Because I can be just as stubborn as the next gal when it comes to believing what I want to hear. Anyway, I figure eating a Costco chicken every 3 months or so is probably not doing our bodies too much harm. Even if Dr. Oz says it’s OK to eat them!
After enjoying the chicken that same evening, I was left with most of a Costco chicken staring at me every time I opened the refrigerator door. So, I decided to use the leftover meat to make chicken pot pie. And keeping to my new-found determination to use whole wheat flour as much as possible, I found this crust recipe on the livelytable.com site. And this recipe makes for one fabulous pie crust. Very tasty, crisp, and flakey. Just like good pie crust should taste. And perfect for pot pie.
However, I wouldn’t go so far as to recommend it for regular pies like lemon meringue or even a berry pie. Too much wheat flavor for any pie that requires a delicately flavored crust. But for pot pies or quiches, this recipe is perfect. And so easy to make. Food processors are wonderful kitchen tools. Not perfect for everything that requires mixing, but perfect for preparing this pie crust. Now, about the filling.
This filling is quite plain. Nothing fancy about it, easy to prepare, and the type of food your entire family will enjoy.
So, enough said about this dish. It’s Sunday and the last 3 days have been hectic to the max and I am beat. So, it’s going to be a very lazy day for me. Book in hands, reading glasses firmly affixed to my face, and ice water on a small table right next to my favorite wing back chair. In other words, a perfect opportunity for Mr. Sandman to come a visiting.
I used to feel that sleeping was such a waste of time. Even at night. (I was much younger when I felt this way.) Now, I think a good night’s sleep is heaven on earth. And an occasional nap my simple reward for living a full and rich life.
May you too live a full and rich life.
And as always, peace and love to all.
Pot Pie Crust
2 c. whole wheat pastry flour (I like Bob’s Red Mill)
1 tsp. fine sea salt
¾ c. (1½ sticks) cold unsalted butter, cubed
up to ½ cup ice cold water
In the bowl of a food processor, pulse flour and salt together. And cubed butter. Pulse until pea-sized pieces form.
Add 5 tablespoons of water to the food processor. Pulse and continue to add water until a dough ball is just formed. (I ended up using 7 tablespoons of water.)
For individual pot pies:
Fill 4 (5-inch wide and 2½-inch deep) Corning Ware French White casserole bowls with the chicken mixture. Or use whatever oven proof containers you have. Turn the dough out onto a lightly floured surface. Cut the ball of dough in fourths. Roll out each piece of dough into about a 7-inch circle. (Or circles about 2-inches wider than the top of the baking dishes you will be using.) This will allow about an inch of dough to hang over the sides. Place the pie crusts on top of the filled dishes and cut at least 4 slits in the pastry. Make sure the slits go completely through the pastry allowing steam to escape.
Place the pot pies on a baking sheet just in case there is any leakage. Believe me if you don’t set the pies on a baking sheet, you might just have filling spilling onto the bottom of your oven. Not something you want! Your crust may also fall off a bit because of all the butter. Not to worry. The fallen bits will still bake beautifully and taste divine.
Place the baking sheet and pot pies in a pre-heated 375-degree oven for 45 minutes or until the crust is nicely browned.
Remove from oven and cool at least 12 minutes before serving.
For 1 (9-inch) deep dish pot pie:
Fill a deep-dish pie plate with the chicken mixture. Turn the dough out onto a lightly floured surface. Make 1 large ball. Cut the ball in thirds. Roll 2 thirds of the dough to a thickness of just less than a quarter inch. Top the filled pie plate and crimp the edges as desired.
Place your pie pan on a rimmed baking sheet. Cut at least 6 slits in the pastry. Make sure the slits go completely through the pastry or the steam will exit out the sides and make a mess on your baking sheet.
Place the baking sheet and pie pan in a pre-heated 375-degree oven for 45-50 minutes or until the crust is nicely browned.
Remove from oven and cool at least 12 minutes before serving. The longer the cooked pot pie sets, the thicker the filling will become.
If you aren’t going to use the remaining pie dough within a couple of days, throw it in your freezer.
Hint: the remaining crust makes for a great rustic fruit tart. Granted it will make a very small tart, but perfect for 2 people. See my recipe for Rustic Peach Tart as an example.
Chicken Filling
¼ c. (½ stick) unsalted butter
½ lg. onion, diced
1 med. carrot, diced
1½ c. diced button mushrooms
1 lg. celery stalk, diced
2 lg. garlic cloves, minced
⅓ c. dry white wine
2 c. water, divided
1 T. chicken base (I use Better Than Bouillon Chicken base)
½ c. whole milk
1 tsp. dried thyme
½ tsp. seasoned salt
freshly ground black pepper
¼ c. arrowroot starch*
1 c. uncooked frozen petite peas
3-4 c. diced cooked chicken (I used rotisserie chicken from Costco because who can beat the price? Plus, it’s a good way to use up some of the chicken. Or more often than not, I use rotisserie chicken from Costco because I’m just plain lazy!)
Melt the butter in a medium pot over medium-low heat. Add the onion, carrot, mushrooms, and celery; sauté on low heat until the veggies are softened and slightly browned. Approximately 15 minutes. Add the garlic and cook for 1 minute.
Add the wine and cook until all the liquid is gone.
Add 1½ cups of the water, chicken base, milk, thyme, seasoned salt, and black pepper. Simmer, stirring frequently, for 10 minutes.
Meanwhile whisk the remaining ½ cup water and arrowroot starch together. Add the arrowroot slurry to the pot and stir constantly just until the mixture thickens, about 1 minute. Remove from heat and stir in the peas and diced cooked chicken.
*Arrowroot starch
According to The Spruce Eats, “Arrowroot is a white, flavorless powder most often used to thicken sauces, soups, and other foods like fruit pie fillings. It is comprised of starches extracted from various tropical tubers, including Maranta arundinacea, the arrowroot plant. Arrowroot powder is similar in use to cornstarch and has twice the thickening power of wheat flour. It is neutral in flavor and adds a glossy finish to foods. Arrowroot is gluten-free, vegan, paleo-friendly, and also has a very long shelf life.”
According to Webmd.com, “Arrowroot’s low glycemic index and high concentration of potassium have been shown to help people with diabetes.”
We love rack of lamb, but there are just those times when the last thing I want to do is spend a lot of time in the kitchen. Luckily, those days don’t happen very often. But when they do, I am so glad I have a simple recipe like this one to produce an entrée that tastes like I have been busy for hours in the kitchen. And now, you too have the simplest possible way to serve up rack of lamb that is both family and company worthy. No chopping of garlic, shallots, or any of the other usual suspects. Just a bit of trimming some of the fat before slathering with olive oil and sprinkling with granulated garlic, salt, pepper, and a couple of dried herbs. Easy peasy.
So, I’m not going to bore you with any more glowing testimonial about this recipe except to tell you that rack of lamb fixed this way is truly delicious. And could not be easier to prepare. My work here is done!
As always, have fun in your kitchen. But when you need a day off, don’t hesitate to take one. Everyone needs a break from their usual routine. And cooks are no exception. So, don’t beat yourself up when you need to step away from your stove and let someone else have the pleasure of cooking for you. If, for whatever reason, that isn’t possible for you, then try to mix things up a bit. Serve a simple grilled sandwich for dinner accompanied by potato chips. Or serve bacon and eggs. Or a big old plate of nachos. Something different that your family will probably find fun and provide you with a bit of a change. Whatever is necessary to take some of the pressure off you even for one evening.
It truly is hard work deciding what to fix for dinner every stinkin’ night. And then to follow up by actually making the dinner happen. I know. I’m right there with you! So, if you need a well-deserved break, don’t hesitate to take one!
As ever – peace and love to all.
1 (8-rib) frenched rack of lamb, trimmed of all but a thin layer of fat
1 T. extra virgin olive oil
1 tsp. kosher salt
freshly ground black pepper
1 tsp. granulated garlic
½ tsp. dried rosemary
¼ tsp. dried thyme
An hour before you start roasting the lamb, line a rimmed baking sheet with foil.
Place the trimmed rack of lamb on the prepared baking sheet, fat side up. Score the remaining fat by making small shallow slits, 1-inch apart.
Liberally slather both sides of the lamb with olive oil. Combine the salt, pepper, granulated garlic, dried rosemary, and dried thyme together in a small dish. Sprinkle on both sides of the rack. Allow the meat to rest on the counter for about an hour and come to room temperature.
Roast the meat in a preheated 425-degree oven for 25-30 minutes or until an instant-read thermometer inserted into the thickest part (and not touching the bone) reads 125-135 degrees. (The internal temperature will rise about 5-degrees while it rests.) (Providing an exact time to roast the meat is difficult to state when giving directions because there is so much difference in the size of the racks offered in meat shops and grocery stores. Using an internal temperature thermometer is really the only way to get it right. As a guide – take the rack out of the oven when it reaches 125-degrees for rare and 135-degrees for medium rare.)
Remove the lamb from the oven. Transfer it to a cutting board. Cover with foil and allow to rest for 10 minutes.
To cut the rack into individual ribs, turn it upside down, locate where the bones are, and carefully cut between them using a sharp knife. Serve immediately.
OK, I know I have other quiche recipes on this site, but can you really ever have too many great quiche recipes on hand? Especially recipes for quiches that are a bit healthier than some and also stinkin’ easy to prepare. I think not! Plus, contain ingredients most of us always have on hand. Because, if you are like me, sometimes I don’t have Swiss or Jarlsberg cheese in my refrigerator. But I almost always have mozzarella cheese. (You just never know when a pizza craving might hit you in the middle of the night! For that alone mozzarella cheese must always be available.)
And even though I already feature a non-rollout whole-wheat crust in my recipe for Ham, Caramelized Onion, and Swiss Cheese Quiche, the crust isn’t made with 100% whole-wheat flour. And that’s what I was looking to produce when I first thought about a new and healthier quiche recipe.
And believe me, I looked at a lot of whole-wheat pastry recipes before choosing this one to try. Some included all-purpose flour in addition to whole-wheat flour, some had added sugar, some were all olive oil or all veggie oil, others called for cold water, or melted butter, you name it. So, I finally said to heck with the recipes I could find and came up with my own version. However, I did take inspiration from the amish365.com site. I changed Kevin’s crust recipe somewhat, but his was still the closest I could find to what I had in mind. I just didn’t want to use any sugar, and I wanted to use at least some olive oil. So, I decided to use half olive oil and half veggie oil. And I have to say, this recipe made for one tasty and incredibly easy crust to prepare.
As far as the filling is concerned, it’s pretty standard except for the mozzarella cheese. I was half afraid the filling would be boring because mozzarella cheese has a blander flavor than both Swiss and Jarlsberg cheese, but that was absolutely not the case. It was perfect. A bit salty, but I reduced the salt from ½ teaspoon in my original recipe, to the “pinch” of salt you will find in the perfected recipe below.
So, all in all, I would whole heartedly recommend you make this quiche in the near future.
Well, that’s it for today. It’s predicted to be very hot today and for the next 3-4 days. So, I have already watered all the pots and water needy plants in our yard this morning. The heat pump is working away to keep our house cool, and I have left-over quiche to serve for dinner tonight. All I have to do today is make a big old green salad to accompany the quiche. I should be able to manage that, if of course I pace myself. Which believe me, I have become very accustomed to doing.
I never thought I would reach a time when my diminishing energy would be an acceptable reality. Maybe I’m finally growing up! Because, why should I still have boundless energy when my friends and relatives who are the same age as I am, are also slowing down. What kind of conceit would I have to possess that would make me think I was a human anomaly? Inconceivable conceit, that’s what! So, I am learning to be content with my many blessings. A fabulous husband, wonderful family, true friends, a lovely home, a few medical conditions that cause concern, but none that are life threatening. So, am I going to let my waning energy get me down? Hell no! I’m going to accept it as my reward for living a full and rich life! Now, if you will excuse me, I’m going to take a much-deserved nap!
Peace and love to all.
Crust:
1½ c. stone-ground whole-wheat flour
½ tsp. kosher salt
¼ c. extra virgin olive oil
¼ c. veggie oil
3 T. milk
Place the flour and salt in a 9-inch pie pan and mix until evenly blended.
In a measuring cup, whisk the oils and milk together until creamy.
Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened.
Pat the dough with your fingers, first up the sides of the pie pan and then across the bottom. Form the dough around the rim as flat and even as possible. Prick the crust with a table fork (sides and bottom) and bake for 12 minutes in a pre-heated 425-degree oven. While the crust pre-bakes prepare the filling.
After 12 minutes, remove pie pan from oven. Reduce heat to 350-degrees. Set crust aside.
Filling:
6 lg. eggs
1 c. half & half (or half whipping cream and half low-fat milk)
½ tsp. Dijon mustard
pinch kosher salt
freshly ground black pepper
9 strips thick meaty bacon, chopped and cooked until crisp
2 c. grated mozzarella cheese, divided
¼ c. chopped fresh chives or thinly sliced green onions
1½ c. thinly sliced baby spinach
ground nutmeg
Whisk the eggs, half & half, Dijon mustard, salt, and pepper together. Layer the cooked bacon, 1 cup of the mozzarella cheese, chives, and spinach in the partially baked pie crust.
Carefully pour egg mixture over the layers. Sprinkle remaining 1 cup of mozzarella cheese over the egg mixture. Lightly sprinkle with ground nutmeg. Place strips of aluminum foil over the edge of the pie crust. (The edges are probably already brown from the pre-baking. You don’t want them any darker.)
Bake at 350-degrees for 40-45 mins, or until cooked all the way through. To check if the quiche is set (done), stick a toothpick into the center of the quiche. If it comes out clean, the quiche is ready to come out of the oven.
Remove from oven. Let stand for 5-10 minutes before serving.
I often make extra brown rice just so that I can do something fun with it for a future meal. And the other evening was no exception. Mr. C. wanted to grill steak, so I decided to put the leftover rice waiting patiently for me to do something exciting with it, to good use. But what to do with it? Since it’s summer, I decided to use the rice in a salad. So, I went on-line looking for the perfect salad recipe that contained rice. And as luck would have it, I found this somewhat adapted recipe on the aheadofthyme.com site. I changed things up a bit because I didn’t have all the ingredients called for. I also added more olive oil to the dressing and used my already cooked brown basmati rice instead of cooking up some regular brown rice as directed in the original recipe. Which BTW, I am not going to be using from now on. (To read all about why I am going to refrain from serving regular brown rice any longer, take a quick gander at the information I provided below.) But for now, back to this salad recipe.
First thing I need to state emphatically, is that this salad is absolutely delicious. We both loved it and it is so very easy to prepare. Plus, the salad needs to be made ahead of time to allow the flavors to get to know one another before being devoured. So, easy to prepare, should be made ahead, tastes amazing. Nothing there not to like!
So, perfectly grilled steak and this salad made for a great meal enjoyed on our east facing outdoor table. Shade, good food, and a view of the Cascade Mountains and Port Susan Bay made for a very pleasant meal. Of course, the before dinner martini Mr. C. built me didn’t hurt either. Nor did his wine with dinner.
But the real star of the show was this salad. So, I hope you give this recipe a try. And please do read below about brown rice. I don’t know about you, but there is enough poison going around in the form of societal hate, racism, gun control issues, women’s rights pejoration, etc. without inadvertently and unknowingly adding inorganic arsenic to our diet. Just sayin’!
And just because I know you were wondering; brown basmati rice is a lot tastier than regular brown rice. And, this is important, so read carefully – in my humble opinion, brown basmati rice is a perfect replacement for plain old white rice. It is not chewy like regular brown rice. So, it can replace white rice in any of your favorite recipes and no one will be the wiser. In other words – brown basmati rice rocks!
Well, that’s all the news for today. Mr. C. has a gig in Oak Harbor on Whidbey Island this evening. As the crow flies, we are talking about 12 miles from our home. However, because of all the surrounding water, the driving distance is about 60 miles. And not a 70 mile an hour highway to be had. But it is worth the drive. Listening to great jazz (Herding Katz Jazz Nonet) with some of the best players around while eating Southern BBQ at Orlando’s. (Again, some of the best around.) Life just doesn’t get much better. Plus, it’s Friday. And even if I have been retired for 20 years, Friday night is still super special. May you too have a super Friday night. And a great weekend.
Peace and love to all.
3 T. extra virgin olive oil
2 T. fresh lemon juice, or more to taste
1 lg. clove garlic, finely minced
¼ tsp. dried oregano
½ tsp. fine sea salt
freshly ground black pepper
2 c. cold cooked brown basmati rice (see recipe below)
2 c. baby spinach, roughly chopped
1 c. cherry or grape tomatoes, sliced in thirds
½ c. diced cucumber or 1 lg. rib celery, diced (or both, why not?)
¼ c. thinly sliced red onion
⅓ c. sliced kalamata olives
⅓ c. crumbled feta cheese
Whisk the olive oil, lemon juice, garlic, oregano, sea salt, and pepper together in a small bowl.
Gently stir the cooked rice, spinach, tomatoes, cucumber or celery, red onion, kalamata olives, and feta cheese together in a salad bowl. Pour on the dressing, stir gently, and refrigerate until ready to eat.
It’s best to let this salad happily sit covered in your fridge for at least 1 hour before serving. Perfect as aside dish or as the main course.
RICE COOKER BROWN BASMATI RICE
1 c. long grain brown basmati rice*
2⅓ c. water
1 T. unsalted butter
½ tsp. kosher salt
Wash the rice to remove excess starch and use a colander to drain well. Add the rice, water, butter, and salt to the rice cooker and stir to combine. Select the brown rice setting on your rice cooker. Once finished cooking, fluff before serving.
*Brown Basmati Rice
Most types of rice, particularly white rice, have a high glycemic index. Basmati rice, however, is much lower on the scale. With a glycemic index between 50 and 58, basmati rice is a low to medium glycemic index food. If you have diabetes, small portions of basmati rice can be a part of your healthy diet.
In addition to a lower glycemic index, basmati rice contains a significant amount of fiber. A higher intake of dietary fiber can help to reduce the risk of developing Type 2 diabetes. Or if you have diabetes, when eaten in moderation, it doesn’t cause sugar spikes as much as regular white rice. In addition, the fiber in basmati rice is soluble, meaning it adds bulk and helps move waste along the digestive tract.
Eating whole grains like brown basmati rice is linked to a lower risk of heart disease. Whole grains help to reduce blood cholesterol levels. They also help to reduce the risk of high blood pressure, a risk factor for heart disease.
While both white and brown versions of basmati rice provide vital nutrients, brown basmati rice contains more fiber, phosphorus, zinc, and B vitamins. Brown basmati rice is also lower on the glycemic index. Brown basmati rice from California is also the lowest in arsenic. Arsenic?
Arsenic in Brown Rice
According to consumer Reports “Brown rice has 80 percent more inorganic arsenic on average than white rice of the same type. Arsenic accumulates in the grain’s outer layers, which are removed to make white rice. Brown basmati from California, India, or Pakistan is the best choice; it has about a third less inorganic arsenic than other brown rice.
Rice that’s grown organically takes up arsenic the same way conventional rice does, so don’t rely on organic to have less arsenic.”
