Category Archives: SIDE DISH RECIPES

GARLIC AND PARSLEY ISRAELI COUSCOUS

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Because I am always on the lookout for simple side dishes, I decided to take a gander in our pantry for inspiration. And if you have ever looked in my pantry, then you know that I have lots of choices available. Everywhere from many kinds of dried beans and peas, every color lentil imaginable, pasta in every style, shape and ethnicity, and all sorts of the usual grains, plus a few rather rare types which I have only used once. (And probably will never use again.)

But the one that caught my eye the other day, was way in the back, and one that I hadn’t used in years. (Yes, years!) In fact, I hadn’t even remembered that I still possessed any of this delicious pasta. (And you’re right. I obviously should take inventory of my pantry more often!) Anyway, there it was. Israeli couscous – sometimes called “pearl couscous”. (FYI, it looks like the Italian pasta acini di pepe, which is the Italian term for peppercorns.) But although acini di pepe and Israeli couscous may look alike, couscous is often considered a healthier alternative because it is made from whole-grain flour. And unlike regular couscous, which consists of very small granules which are merely dried before being packaged, Israeli couscous which have much larger granules, are toasted. This “toasting” gives Israeli couscous a lovey nutty flavor and a nice chewy bite.

So, the upshot of all this discourse is that I re-discovered Israeli couscous, I compiled a recipe, I made the dish, and now you too have a recipe for a quick and easy to prepare, non- argumentative, goes with everything, side dish. My work here is done!

As always, keep inventing new and delicious ways to prepare food. Remember, not every dish has to take a lot of prep time or effort. And it doesn’t have to be spectacular or award-winning, or even fit for company. It can simply serve as a nice compliment to whatever main entrée you are serving. After all, isn’t that the perfect definition of a side dish to begin with? And of course, being something new or different, it provides variety to a meal.

And as far as I’m concerned, variety is still every cook’s best friend when it comes to keeping their family happy and content at the dining table. If you doubt that statement, think what it would be like to live in a home that followed the regimen of Monday meatloaf, Tuesday tacos, Wednesday weiners, etc. etc. every – single – week! Good God, if I had to eat the same thing every Monday, I’d go bonkers! And I can’t imagine I’m any different than anyone else in that regard. So, even if a new dish you prepare isn’t everything you’d hoped for, you will still have tried to keep meal-time interesting. So, brava to each and every one of you who take a chance by trying new recipes. To my thinking, you totally rock!

Peace and love to all.

2 c. chicken broth

1 T. olive oil

1½ c. Israeli (often called Pearl) couscous

tiny pinch crushed red pepper flakes

2 lg. cloves garlic, finely minced

pinch seasoned salt

freshly ground black pepper 

1 T. chopped fresh parsley

Heat the chicken broth in the microwave until very hot. Set aside.

Pour the olive oil a medium sized covered heavy pan. Once hot, add the Israeli couscous and cook, stirring occasionally until toasted and a light golden brown, about 7 minutes. Add the crushed red pepper flakes and minced garlic then cook, stirring constantly, for 30 seconds. Add the hot broth, a tiny pinch of seasoned salt, and freshly cracked pepper, to taste.

Bring to a boil, reduce heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes. Give a stir once in a while for good measure. Add the freshly chopped parsley and mix until combined. Taste and adjust seasoning. Serve hot.

CREAMY AND SAVORY GRITS

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OK, so this is not a recipe for a low-calorie side dish. But name me a great tasting starchy side dish that doesn’t contain a load of calories. Good luck with that! Even quinoa, which is high in fiber and omega-3 fatty acids, is not low in calories. In fact, it’s about the same as pasta or rice. But I digress.

My point is – if you are going to include a side dish like mashed potatoes, pasta, rice, polenta, quinoa, etc. in your menu, you might as well go for the tastiest option. So, I would like to introduce you to one of our new favorite side dishes, which incidentally, is quick and easy to prepare. And I can’t begin to tell you how amazingly delicious grits can be when fixed this way. And very versatile as a side dish.

And I know what you’re thinking. Where’s the cheese? Because cheezy grits are simply the best! And I have to agree, to a certain extent. There simply are times, when cheezy grits would be over-kill. So, it depends on what other dishes you plan to serve with the grits.

Yesterday I posted my recipe for Chicken Fried Steak. With pan gravy. Absolutely delicious. I knew I wanted to serve the steak with grits. But not cheezy grits. So, instead I prepared this recipe based on a Diana Rattray recipe. (Diana is one of my favorite recipe authors. We share the same passion for Southern cooking. So, of course she is one of my culinary heroes. I would recommend you check out her recipes. She’s the real deal!) And I also recommend you fix these grits at your earliest convenience. They are phenomenal, and a dish I know your entire family will enjoy.

Well, that’s it for today. I’m going to take it easy. I will probably make some more granola because we finished my last batch this morning. Then I’m going to do a bit of research on how to cook rutabagas. (No, I’m not! Just kidding.) But I am going to look for recipes that include Hannah sweet potatoes. (Hannah sweet potatoes are slightly sweet to the taste, with a dense, starchy texture similar to a regular white potato. Both are members of the nightshade family. The flesh of a Hannah sweet potato is even creamy white like a regular potato. And they make a great substitute for a regular potato in the likes of stews and soups.) But there is always more to be learned, and hopefully I can find a few recipes to share with you. Because Hannah sweet potatoes are really, really delicious.

As always, stay safe, stay informed, stay connected, and stay happy.

Peace and love to all.

1¾ c. water (or chicken broth and skip the chicken base)

2 tsp. chicken base (I use Better Than Bouillon)

¼ c. heavy cream

¼ tsp. kosher salt

freshly ground black pepper

2 T. unsalted butter

½ c. quick cooking grits (I use Albers) 

Bring the water, chicken base, and heavy cream to a boil in a medium-sized covered saucepan.  

Add the salt, pepper, and butter to the saucepan and slowly whisk in the grits. Reduce the heat to low, and cook covered, stirring frequently, for 6-8 minutes. The grits should be thick and creamy looking. (For creamier, thicker grits, cook longer. For thinner grits, add additional water.)

Taste and add salt and pepper, as needed.

Serve with any of your favorite meat dishes. Nice change from mashed potatoes, rice, or noodles.

This recipe can easily be doubled or tripled. As is, this recipe makes about a cup of grits which feeds 2 nicely.   

 

MUSHROOM RISOTTO WITH GREEN ONIONS AND PEAS

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In an effort to always deliver new, interesting, and tasty dishes for every culinary occasion, I have a pretty good record. The percentage of wins over “egad, what in the hell is that” is definitely in my favor. But sometimes I even impress myself. And the other evening when we sat down to a dinner of Roasted Leg of Lamb with Garlic, Rosemary, Thyme, and Dijon Mustard (of course the recipe is on this site), this risotto dish, and a simple salad, I felt like standing up at the dinner table and taking a well-deserved bow. I didn’t of course, because Mr. C. is, I’m sure, already wondering what happened to the relatively sane woman he married. (Being quarantined has had a bit of a negative effect on me.) So, such a daring and unprecedented move might have caused him even more reason to be concerned. So, I simply sat there and listened to him tell me how greatly he had enjoyed the risotto with the lamb. But in all honesty, I had only been the technician. A good technician, but never-the-less, I had simply prepared a recipe I had found on the internet. OK, I had changed Giada’s recipe a bit. But she deserves the real praise for this dish.

Which made me start to think. How and why do any of us learn to cook? Is it by watching our parents cook while we are young? Or is it from a fear of starvation? Or learn by reading cookbooks or reading recipes on-line? Or as my case, all of the above in addition to a desire to feed my family delicious and nourishing meals? Whatever the reasons, at one time all of us were novices in the kitchen. But we are so lucky now. Because of the internet, we can all profit from other cook’s vast experience as we continue to up our own game. I know I am a far better cook because of all the knowledge and tips I have learned by reading other people’s blogs. So, I just want to take this opportunity to say thank you to all those fine folks. But back to this recipe.

It’s divine! What a wonderful combination of flavors. And fairly simple to throw together. Yes, you have to keep an eye on it. You have to stir it periodically and add broth when needed. But if you are already doing other things in the kitchen, what’s one more simple task? And believe me, this dish is worth the effort. I hope you will give it a try. And thank you Giada for another wonderful recipe.

As always, have fun in your kitchen. Try new recipes. Some you will love, others not so much. But you will have at least broken out of the same old mold. I’m sure I’m going to offend someone by making my next statement. But make it I must! If I had to live within a strict regimen of the same dish every Monday, for example – meatloaf Monday, I’d go bonkers. I’d run screaming out the front door and never look back.

Remember, everyone loves surprises. Especially kids. And with so many fabulous recipes just waiting to be prepared, why not take a chance once in a while. And this recipe would be a good one to start with. Except, maybe not if you have young children. Mushrooms, green onions, and peas are not every young child’s favorite food. But anyone of the adult persuasion should have no problem accepting mushrooms, green onions, and peas into their lives.

So, as always, peas and love to all. (Sorry, I just couldn’t help myself!)

½ c. water

¼ c. chopped dried porcini mushrooms

2 T. unsalted butter, divided

1 T. extra virgin olive oil

4-6 thinly sliced green onions (save a tiny bit for garnish)

8-10 button mushrooms, finely chopped

2 garlic cloves, finely minced

¾ c. Arborio rice

¼ tsp. kosher salt

freshly ground black pepper  

⅓ c. dry white wine

3-4 c. chicken or vegetable broth

¼ c. frozen petite peas, thawed

⅓ c. grated Parmesan cheese

Bring the water to a boil in a small pan. Add the dried porcini mushroom pieces. Remove from heat and set aside. 

Melt 1 tablespoon of the butter in a heavy large saucepan over medium heat. Add the olive oil. Add the green onions and chopped button mushrooms; sauté until the mushrooms are tender, about 4 minutes. Add the garlic and cook for 1 minute. Using a slotted spoon, transfer the hydrated porcini mushrooms to the saucepan.   

Stir in the rice, salt, and pepper. Stir and let the rice toast for a couple of minutes. Add the wine; cook until the liquid is absorbed.

Bring the broth to a simmer in a saucepan. Add 1 cup of hot broth to the rice; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook, adding broth as needed, until the rice is just tender and the mixture is creamy, about 20 minutes. (The rice will absorb 3 to 4 cups of broth). Stir in the peas, Parmesan cheese, and remaining 1 tablespoon of butter. Adjust seasoning, garnish with a bit of green onion, and serve immediately. 

TURMERIC RICE

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We love Mediterranean food. Now I realize that’s a broad statement. But extra virgin olive oil, fresh vegetables, beans and legumes, seafood, lamb, beef, chicken, lemon juice, garlic, cheese, wine, and herbs and spices such as basil, bay leaves, black pepper, marjoram, oregano, paprika, rosemary, savory, thyme, and turmeric represent some of our favorite ingredients. So, the other day, I decided it was high time for some Mediterranean food. And because of good planning on Mr. C’s part, we had a package of ground lamb in our freezer*. Then what to fix to go with our Ground Lamb Patties? (see recipe below.)

The first dish that came to mind was a turmeric flavored rice. But I didn’t have a recipe, so best to consult the experts. And the recipe I found that looked perfect to me was on the foxandbriar.com site. So, that’s what I fixed. And boy oh boy did we like the rice. Lovely flavors and it had been a snap to fix. The only comment Mr. C. made, besides the fact that he really liked the rice, was that raisins would be a nice addition. And then I thought toasted slivered almonds might also be a simple and tasty inclusion.

But with only two dishes planned thus far, my menu was lacking. So, I decided to make my world famous hummus. (For my hummus recipes, all world famous BTW, search Hummus a Tune Mr. C for three delightful ways to employ beans, tahini, and olive oil.)

Next a couple big old chunks of feta cheese and some kalamata olives. As we were dining, we were reminiscing about sitting in sunny settings in Mediterranean countries surrounded by olive trees, free roaming dogs and cats, and charming and welcoming people. Memories of wonderful days and times spent discovering fabulous food and learning about the cultures of the countries we had chosen to visit. And how much more we had in common with the people in these cultures, than the differences that seemed to be the only representations publicized. Travel is a great leveler. As well as a great teacher. And I for one can hardly wait to get back to experiencing our beautiful world through food and first-hand experiences.

Last night, Mr. C. was reading to me from the Funny Times (American humor newspaper). One of our favorite segments is the year-end review given by Dave Berry, one of America’s funniest humor columnist. In his review of 2020, I think he pretty much summed up how I felt about the year too. “2020 was one long, howling, Category Five crapstorm”. I couldn’t have said it better myself. Except, of course I would never have said or written “crapstorm”. Too much of a guy thing. But very apt in the case of 2020.

But it’s 2021. And we are fighting covid-19 as quickly as possible. In fact, I had my first vaccination yesterday. My arm is a bit tender, but other than that, no symptoms of which I am aware. And it seems like within just a matter of days, news stories generally seem to be a bit calmer and nicer. And the anxiety many of us had felt for the last few years seemed at long last to be slowly dissipating. Or at the least, tending in the right direction.

So, with positive hopes for 2021, I bid you adieu for today. With wishes for happiness and security for all. And please stay safe. Masks are not political. They are a simple way of showing concern for your own well-being, as well as the safety of those with whom you come in contact. No political affiliation required. Masks are only a visible sign of good intent.  

Oh, and before I get on my merry way, let me remind you to fix this rice. It’s really yummy. And if you are a lamb lover, ground lamb is an easy, delicious, and quick way to get a lambie-pie fix.

As always, peace and love to all.

1 T. unsalted butter

1 T. extra virgin olive oil

¼ c. finely diced onion 

4 cloves garlic, minced

¼ tsp. kosher salt

freshly ground black pepper

1½ tsp. turmeric   

1 c. basmati or jasmine rice, rinsed until water runs clear

1½ c. chicken broth 

1 bay leaf

½ c. golden raisins, chopped, opt.

½ c. toasted slivered almonds, opt. 

Heat the butter and olive oil in a medium sized, heavy, covered pan. Add the onion and cook until the onion is tender and starting to caramelize, about 20 minutes. Add the garlic and cook for 1 minute.

Add the drained rice. Stir until combined and cook over low heat for about 3 minutes. (You want each rice kernel to be coated with the butter and olive oil.) Add the salt, pepper, and turmeric. Stir until the turmeric is evenly distributed.  Add the chicken broth and bay leaf, cover pan, and bring to a boil. Reduce heat, allow to simmer 15-20 minutes, or until liquid is absorbed and the rice kernels are tender. Remove from heat and allow to sit for 5 minutes. Remove bay leaf, fluff with a fork, and stir in raisins and/or almonds if using. Perfect with your favorite Mediterranean dishes.

GROUND LAMB PATTIES

1 lb. ground lamb

¼ c. finely chopped onion

scant T. Monterey Steak Seasoning

extra virgin olive oil

Mix the ground lamb, onion, and steak seasoning together in a small bowl. Form into loosely packed patties. (In other words, don’t pack the patties into firm discs. You aren’t going to be throwing them anywhere, and they won’t fall apart as they are being cooked even though they have been handled gently.)

Heat a small bit of olive oil in a pan. Cook the first side, then turn and cook the second side. Desired doneness of the meat is on you. (We like them a bit on the medium rare side.)

*Neat trick I learned from our good buddy Vicki. If you decide late in the day that you want to use ground beef, sausage, lamb, chicken pieces, etc. that evening, but the meat is still happily residing in your freezer, take it out of the freezer. (Always the best first step.) Then submerge the package in water. (If you have any concerns about the packaging, then place the frozen meat in a freezer bag first.) Then walk away and come back an hour or two later. During that time, your frozen meat will have miraculously defrosted to the point where you can actually use it. And OK, you could just plop it in the microwave and hope for the best. But if you’re like me, part of the meat will still be frozen and part of the meat will be partially cooked. (I’m lousy at defrosting food in my microwave.)

Or better yet, you could plan-ahead and defrost meat the way God intended meat to be thawed. Ahead of time. In the fridge. Carefully and properly. (This way rarely happens here at Chez Carr.)     

     

FRENCH BREAD

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OK, full disclosure. I don’t usually like French bread. And yes, I know, I am in the minority here. I get that. But let me explain why I don’t often appreciate French bread and why I decided recently to bake a couple of loaves anyway.

First of all, if I am going to enjoy a piece of white bread, I want a really crusty, chewy bread. Like most Italian baguettes. But I had a specific purpose in mind when I ventured into French bread land. I wanted to find a recipe for an uncomplicated, basically white bread to use in this year’s turkey dressing. And I figured most of my baguette recipes would not give me that medium crumb I was after. But French bread might provide me with just that perfect crumb and basic bread flavor that I was envisioning. So, to French bread recipes I proceeded. (And yes, I have a great recipe for Thin Sourdough French Baguettes on this site that I adore. But I didn’t want the tang of sourdough in my dressing this year. I simply wanted to change things up a bit because, heck, why not? Everything else is crazy different about 2020, so why shouldn’t my dressing this year be slightly different too?) (And yes, sourdough starter does change bread consistency just by its very nature. So too soft a crumb is not a problem in sourdough French bread. At least to my thinking.)

So, I went on-line and found the bones of this recipe on the abountifulkitchen.com site. I changed the recipe ingredients and amounts here and there, but the basic preparation method was new to me. So, I followed it where it made good sense to do so. But I deviated when my bread baking knowledge led me in a different direction. So, this is truly a mash up recipe. But it worked. Boy did it work!

The result? This is one fine tasting French bread. And the crumb is perfect. Not too soft, but not too chewy either. And the crust is lovely. Well of course it is. Anything tastes great when slathered with butter! (That part came from a different French bread recipe.) (And yes, I most definitely will be making this bread again. It’s absolutely too delicious not to add to my list of favorite bread recipes.)

But ultimately, the main reason I have decided to accept this wonderful French bread into my life, is because it is not a light and fluffy French imitation of Wonder bread! This bread has character. Plus, it takes less than 2 hours to build, start to finish. But really, the most fantastic thing about this bread is that it is utterly delicious. 

So as always, remember that sometimes it’s a smart idea to think outside the box. We all have pre-conceived ideas that maybe should be re-considered, or at the very least, questioned or examined to see if they still make sense. And finally, when we do extend ourselves past our own notions, or beliefs, or conceptions, we tend to learn something. And continuing to learn should always be something we strive for throughout our life. To my thinking, it’s one of our most treasured abilities. Peace and love to all. And Happy Thanksgiving.

2 pkgs. or 2 T. active dry yeast 

2 c. warm water

2 T. granulated sugar

1 T. kosher salt

2 T. vegetable oil, plus more for greasing the bowl

2 c. bread flour

3¼ c. unbleached all-purpose flour

2 T. unsalted butter, melted*

In the bowl of your stand mixer, combine the yeast, warm water, and sugar with your bread hook. Let sit for 5 minutes.

Add the salt, oil, bread flour, and about 3 cups of the all-purpose flour. Mix and knead the dough, adding as much of the remaining flour as required to make a smooth, soft, but not too sticky dough. (The dough should cling to the hook with just a bit sticking to the bottom of the mixing bowl.)

Pour a bit of oil in the bowl, and using your fingers and a stiff rubber spatula, roll the dough into a ball. For the next 60 minutes, starting after you cover the dough with a tea towel and let it rise for 10 minutes, deflate the dough. (In other words. Punch the dough down 5 more times. This helps develop the wonderful texture of this bread.)   

Divide the dough in half. Roll each half into a 9×12 rectangle on a floured work surface.

Roll the dough up like a jelly roll (long way). Place the dough on a large, greased baking pan seam side down. Make five diagonal cuts across the top of each loaf. Let rise, covered with a tea towel, for about 30 minutes in warm place.  

Bake in the middle of a pre-heated 375-degree convection oven for about 20 minutes, or if you don’t have the option of using convection heat, about 25-30 minutes in a regular oven. The internal temperature should reach at least 200 degrees and the crust should be golden brown when the bread is perfectly baked.  

Remove from oven, transfer to a wire rack, and brush the top of the bread with the melted butter. Let cool completely before slicing.

*If you prefer a harder crust, don’t use the melted butter. Your choice.

SAUSAGE DRESSING

½ c. (1 stick) unsalted butter

½ lb. bulk breakfast sausage

¾ c. chopped celery (stalks and leaves)

1 med. onion, finely chopped

4-6 lg. mushrooms, chopped

2 cloves garlic, finely minced

¼ c. chopped fresh Italian parsley

2 tsp. finely minced fresh sage

1½ tsp. dried thyme leaves

1 T. poultry seasoning, or more to taste

½ tsp. savory, either powdered or dried leaves

1 tsp. kosher salt

freshly ground black pepper

8-10 c. dry bread cubes  

2 eggs

turkey or chicken stock

In a medium sized fry pan, melt the butter and add the sausage, breaking it up as it browns. Add the celery, onions, and mushrooms. Cook for about 5 minutes. Add the garlic, parsley, sage, thyme, poultry seasoning, savory, salt, and pepper. Remove from heat.

Place dried bread cubes in a large mixing bowl. Stir in the sausage mixture; mix thoroughly.

Beat eggs in a separate medium sized bowl. If you are using stock that is simmering happily on your stove, vigorously whisk 2 cups of the broth into the eggs. A little at a time. (The hot stock will scramble the eggs if you don’t stir vigorously. Not what you want!) Pour the hot liquid over the bread cubes and gently stir. Be careful, you don’t want to break the dry bread cubes apart. Add more stock if the dressing is dry. (Remember, this is dressing, not stuffing and therefore is not going into the cavity of the turkey. So, any moisture needs to be added while it is being prepared.) Taste the dressing and add additional poultry seasoning and/or salt if needed.

Place dressing in a buttered casserole dish, cover and refrigerate until ready to bake in a pre-heated 350-degree oven for 45 minutes or until hot. (I put mine in the oven when the turkey comes out.)

Please Note: recipe for Turkey Stock can be found under Herb Salted Turkey with Cognac Gravy. This dressing recipe is perfect with Herb Salted Turkey and Cognac Gravy BTW. Just in case you were wondering.

 

PARMESAN CHEESY GRITS

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And yes I know, most of us over the age of 50 who grew up in Western Washington, did not grow up eating grits. Maybe you had grits if you were a kid growing up in the South, but this gal growing up in Kenmore, Washington, who hated hot grain cereals to begin with, was never offered the choice. Cream of Wheat, oatmeal, Malt-0-Meal, Maypo, and Roman Meal – possibly. I can’t really remember what we had around because as a kid I hated all of them. And still do. Well, almost all. I love grits loaded with lots of cheese, butter, and heavy cream. I willingly and enthusiastically will eat grits as part of any breakfast, lunch, or dinner. (BTW – I love polenta too.)  

But grits never entered my culinary realm until we were visiting daughter Eden several years ago, and she served us White Cheddar Cheese Grits (recipe on site) for breakfast one morning. OMG. I was hooked from that very day.

And what an easy side dish to prepare. The only reason I don’t fix grits more often, is because of the fat content. But once in a while, when I can’t help myself, I succumb to my craving and throw a batch together.

And last evening was one of those times. And as much as I love cheddar cheese grits, I wanted to change things up a bit. So I went on line and did some research. And I learned a few things. First of all, never use instant or quick-cooking grits. Stick to stone ground unbleached white or yellow grits. And use the KISS (Keep It Simple Sister) principle. Do a pre-boil of the grits using only water, and in this case a bay leaf. Don’t add salt and don’t use milk or cream for the pre-boil. Cream can easily burn and salt inhibits the dried grits from hydrating properly. Salt, other flavorful additives, butter, cream or milk can all be added later. And don’t over-cook the grits. They are perfect when they are al dente.

So with all that said, give this recipe a try. Grits are truly an effortless side dish to fix. And so, so delicious. And perfect as an accompaniment to simple meat entrees. Or as a base for a variety of different dishes.

As always, keep experimenting in the kitchen. Keep thrilling your family with new and delightful offerings. And most importantly, keep resisting the urge to let down your guard when it comes to covid-19. The bug is still out there, and it’s still going strong. Peace and love to all.  

3 c. water

¾ c. stone ground corn grits – not instant or quick-cooking grits (I use Old School Brand Stone Ground White, Unbleached Grits) (Thanks Jim for turning me on to this wonderful product & for fixing grits for us the other evening. You are a kitchen KING!)

1 bay leaf

½ tsp. kosher salt

freshly ground black pepper

tiny pinch crushed red pepper flakes

4 T. (½ stick) unsalted butter

2/3 c. grated Parmesan or Pecorino-Romano cheese (I used a combination)

¼ c. heavy cream

Whisk the water and grits together in a heavy lidded pot. Add the bay leaf and bring the mixture to a boil. As soon as the water starts to boil, remove pot from heat, cover, and set aside until about 20 minutes before you plan to serve. (I did this step about 2 hours before I served dinner. I just let the pot sit on the stove until I was ready for it.)  

Uncover the pot, and whisk in the salt, pepper, and crushed red pepper flakes. Return the grits to a boil over medium-high heat. Reduce heat, and cook for 10-20 minutes, whisking regularly to prevent clumping and the grits sticking to the bottom of the pan. The grits are ready when most of the water is absorbed and the grits are al dente (tender with a toothsome bite).

Remove from heat. Discard the bay leaf. Stir in the butter, Parmesan cheese, and heavy cream. Adjust seasoning. Serve immediately or if necessary, cover until ready to serve.

PORK TENDERLOIN IN CREOLE GRAVY OVER EASY CHEEZY GRITS

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And yes that’s a bowl of Slow Simmered Smoked Pork Shank/Hock with Mixed Greens you see on that plate. Yum is all I have to say!

I am such a lover of Cajun and Creole food. If it were possible, I would hop on a plane today and drift down to New Orleans for the fabulous food. And of course the great jazz and also to be able to spend time with our dear family friends John and Carol. But alas, there is no getting on a plane or eating in restaurants for us until the coronavirus is contained. So, the next best thing is to cook up some of my favorite dishes up here in the beautiful NW and listen to my very own resident jazz pianist. (Not a bad life dear readers. Not a bad life at all!)

But the ambiance is just not the same. For all intents and purposes, it appears to a visitor that New Orleans never sleeps. (I’m sure it’s because everyone, residents and vacationers alike, simply can’t stop eating the wonderful food and listening to fabulous jazz.)

Plus there’s just something exciting about being in a city that on average is six feet below sea level. FYI: The site of the city was originally very low in relation to sea level, but human interference has caused the city to sink even lower. When New Orleans was being constructed they ran out of good land. To make more room, engineers drained swamplands around the area so they could continue expansion. This drainage led to subsidence. Subsidence is sinking or settling to a lower level, in this case it was the earth’s surface sinking lower in relation to sea level. This sinking effect has led to present day New Orleans.

When we were in New Orleans several years ago, we watched as large ships navigated along the Mississippi river where the level of the diked water was actually higher than we were! After that exhilarating experience, we simply had to retire to Café Du Monde for beignets. (The beignets were wonderful. The chicory coffee, not so much!) We would have hit one of the local bars for a restorative, but it was only 10:30 in the morning. Just a bit too early for us to start imbibing alcohol. Even in New Orleans!

But enough about New Orleans. And back to Camano Island and our kitchen which is somewhere between 250 and 300 feet above sea level. Not nearly as dramatic as looking up at water, but a heck of a lot more relaxing. Pretty sure we aren’t at risk of being flooded out. Unless of course we are hit with the “really big one”. (A seismic catastrophe.) In that case, all bets are off! But back to this recipe.

My first experience making a Cajun pork stew was back in 2015 – Grillades (Cajun Meat Stew) and Cheese Grits. It too is a really tasty stew served over grits and quite similar in many ways to this recipe. The main difference is that this recipe has a stronger tomato component and uses roasted peppers (red and yellow) rather than a green pepper. Both recipes are delicious, but just enough different to make life interesting.

So if you get a hankering for some Creole Food, build this recipe. And if you want to go full in Louisiana, add a bowl of Slow Simmered Smoked Pork Shank/Hock with Mixed Greens or Collard Greens with Smoked Pork Hock. And don’t forget the corn bread. BTW – there are several great cornbread recipes on this site too.

As always, stay safe, stay diligent about protecting ethnic diversity that brings us wonderful dishes like this, and keep defending every person’s right to life, liberty, and the pursuit of happiness.

None of us had a choice as to what ethnicity we would prefer, what nation we wanted to call home, who our parents would be, what level of intellect we would be given, how tall we would be, etc. The only thing we have ever had any control over, is the kind of person we would become and steadfastly remain. And how we would use the gifts we were given in a positive way to help everyone live a better and more productive life. 

So anyone who feels superior for being born a white person (for example), or intelligent, or physically attractive, or talented, or born into a wealthy family, or any of the other attributes that can lead a person to become conceited, is disgraceful in my opinion. A person should be proud of themselves and their accomplishments. That’s physiologically healthy, recommended, and applauded. But to feel superior because of one’s color, or monetary position, or societal status, or really for any reason, I find that behavior reprehensible. And yes, I am scared beyond belief at what might be the outcome of the upcoming November election. Our country has taken a terrible hit these last almost four years. I only hope and pray that a change for the better will come to pass.

Peace and Love to all.  

Pork Tenderloin in Creole Gravy:

3 T. extra virgin olive oil

2 pork tenderloins, silver skin and excess fat removed, cut into bite sized pieces

½ lg. yellow onion, finely chopped

1 celery stalk, finely chopped

2 garlic cloves, finely minced 

1 T. paprika

pinch cayenne pepper

3-4 tsp. creole seasoning, or more to taste

pinch kosher salt

freshly ground black pepper

1 bay leaf

1 (28 oz.) can diced tomatoes (preferably Italian)

1½ c. roasted peppers, diced or 1 jar (12 oz.) Cento brand Red & Yellow Roasted Peppers)

2 T. tomato paste

½ c. beef or vegetable broth

1½ tsp. fresh lemon juice

1 tsp. Worcestershire sauce

1 T. unsalted butter

Heat 2 tablespoons of the olive oil in a large covered Dutch oven or heavy pan. Add the meat and fry until nicely browned. Add the remaining olive oil, onion, and celery; cook until the onion is soft. Add the garlic and cook for 1 minute. Stir in the paprika, cayenne, creole seasoning, salt, pepper, and bay leaf.   

Add the diced tomatoes, roasted peppers, tomato paste, broth, lemon juice, Worcestershire sauce, and butter.

Bake covered in a pre-heated 325 degree oven for about 2 hours. Check after an hour and add additional liquid if necessary. (You want a thick sauce, but you don’t want it to burn.) (You also want the meat to be fork tender.)

Remove from oven, adjust seasoning, and serve over Easy Cheezy Grits.

Easy Cheesy Grits:

1½ c. whole milk

1½ c. water

½ tsp. kosher salt

freshly ground black pepper

¾ c. quick-cooking grits

2 tsp. dried chopped chives, opt.

1 T. butter

1 c. sharp cheddar, grated

Bring the milk, water, salt, and pepper to a boil in a saucepan over high heat. Gradually whisk in grits and chives. Reduce heat to low, and simmer, stirring occasionally, 10 to 12 minutes or until thickened. Remove from heat and stir in the butter and cheese. Adjust seasoning. If you like thinner grits, add a little more milk before adding the butter and cheese.

OVEN ROASTED YUKON GOLD AND SWEET POTATOES WITH FRESH SAGE LEAVES

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Now I realize you all know how to roast potatoes. But the other evening I wanted a simple veggie side dish to go with roasted chicken. (I really would have preferred serving the chicken with dressing, mashed potatoes, and gravy. But I am endeavoring to refrain from routinely serving our treasured favorites, like dressing and gravy, in favor of healthier substitutes.)  

So armed with good intentions and 2 Yukon gold potatoes that really needed to be used, and two small sweet potatoes that had arrived in our last farm basket, I prepared this dish.

I found the recipe on the epicurious site. And since I have a culinary sage bush in my yard about the size of a Volkswagen Beetle, I decided using a few of the leaves was inconsequential to the well-being of the plant. (Actually the plant is practically indestructible and bees absolutely love the purple flowers. So it’s a great addition to our herb garden.) But back to this recipe.

What a delightful way to feature potatoes. And healthy to boot! And the sage leaves, although they really don’t flavor the potatoes, are never-the-less a nice little crunch in contrast to the creaminess of the potatoes. And no the sage leaves do not taste burned, even though they appear dark and desiccated. Actually, yum is all I can say to describe this dish. And it is ever so easy to prepare. And absolutely perfect with roast chicken. I added a crunchy English cucumber salad to the menu, and dinner was proclaimed a success.

So if you too are trying to feature healthier versions of your favorite potato dishes, I invite you to try this recipe. Mixing sweet potatoes which are highly nutritious, in with regular potatoes, just makes good sense from every standpoint.

As always – happy trails to you, until we meet again……  

2 T. extra virgin olive oil

2 sweet potatoes (the darker the flesh the better), peeled and cut into ¾-inch cubes

2 med. sized Yukon gold potatoes, skins on or off, and cut into ¾-inch cubes  

25-30 fresh sage leaves

1 tsp. kosher salt, or more as seems appropriate

freshly ground black pepper

Combine the olive oil, potatoes, and sage leaves on a large rimmed baking sheet. Sprinkle with the salt and plenty of black pepper.

Roast in a pre-heated 425 degree oven for 30-40 minutes or until potatoes are tender and browned around edges. Stir once during the baking time. Serve warm or at room temperature.

BAKED CHEDDAR CHEESE AND FRESH CHIVE POLENTA

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Now some evenings I have more energy for cooking than others. Sound familiar? And late yesterday afternoon after I had already slapped meat loaf together and cut up zucchini for one of my favorite simple veggie dishes (Quick Zucchini Stir-Fry with Slivered Almonds), I had frankly run out of steam. So the thought of spending any more time on a complicated side dish was not very appealing. But I was really in the mood for polenta. (I absolutely love polenta!) I just wanted to fix it without having to continuously stir or check on it in any way. I wanted to be able to put my feet up and get back to my book. (You see, the protagonist in my book was in terrible trouble. I just knew he needed me to be with him to achieve his goal. Saving Canada from dishonest government officials isn’t easy, especially if one of your greatest fans isn’t right there by your side. So I surreptitiously assisted Armand while this fantastic and easy polenta I found on the dinnerthendessert.com site happily baked away in my oven.) (OK, I did add an ingredient, change an amount here and there, and the method of cooking a wee bit, but the basic gist was all Sabina’s.) To be truthful, I wasn’t sure this cooking method was actually going to work. But the results were perfect. Creamy and luscious, just like polenta should taste.

So dinner was a success. Armand saved the day. And I now have a great new way to prepare polenta. I call that a winning combination.

And if you are wondering about my deep concern for Chief Inspector Armand Gamache of the Sûreté du Québec, you need go no further than to your local library or favorite book store to get your answer. Check out Louise Penny’s wonderful series mainly set in Three Pines, a fictional rural village in lower Québec. Ms. Penny is an absolutely fantastic writer. All of her characters are so real you feel like they are dear friends. Or enemies, as the case may be. But start at the very beginning of the series with Still Life. You may thank me later.

And try this game changing way to prepare a lovely cheesy polenta next time you want an elegant side dish. You will not believe how quick and easy it is to fix.  And you want to change it up a bit – add some garlic, or exotic spices, fresh herbs, or go completely wild and crazy. Substitute Pepper Jack cheese in place of the sharp cheddar. That will have your whole family questioning your culinary aptitude. And won’t that be fun!

So as always, peace, love, and creative kitchen adventures to all.

6 c. water  

2 tsp. kosher salt

freshly ground black pepper

3 T. unsalted butter, cut into 6 pieces

1½ c. polenta or yellow cornmeal

¼ c. heavy cream or whole milk

1½ c. grated sharp cheddar cheese, divided

¼ c. chopped fresh chives, plus a bit more as garnish

paprika

Place water, salt, pepper, and butter in a Dutch oven or stove top/oven-proof pan. Heat on the stove top just until the butter has melted. Remove from heat and whisk in the polenta.

Bake uncovered in a pre-heated 350 degree oven for 40 minutes. After 40 minutes stir in the cream, 1¼ cups of the cheese, and chives. Sprinkle on the remaining ¼ cup cheese and lightly dust with paprika.

Bake for an additional ten minutes. Remove from oven and decorate with additional chopped chives. Let sit for about 5 minutes before serving.

LEMON PEPPER RICE

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I made this rice dish the other evening to go with fried cod. It was the perfect accompaniment to the fish. And it was easy to prepare and really, really tasty. Along with steamed broccoli, we dined royally at Chez Carr. So give it a try. You’ll be hooked too.

Now I don’t know about you, but having now been grounded for a month, and having been the sole person in charge of all things kitchen (except for washing the dishes which Mr. C. gladly handles), I’m getting a bit tired of cooking. Oh not so much the actual preparation aspect, I can handle that. I’m talking about the menu planning part. And my greatest passion is trying new recipes and passing them on to you! So if I’m getting tired, imagine what others are experiencing.

Actually I was contemplating what it must be like to not particularly enjoy cooking in the first place. But really having no other choice but to continue cooking or face family members not really sympathetic to enforced weight loss! Yikes. Could get ugly real fast.

With that concern in mind, I want to offer the following suggestion to all cooks who are struggling with the “what in the heck should I fix for dinner tonight” dilemma? Use the KISS principal. KISS – Keep It Selfish Sister/Sir. Prepare your favorite dishes. If you are preparing and eating what you like best, then it’s reasonable to assume that the dish is probably pretty darn delicious! And it is always easier to cook something that you yourself are hungry for. And – well here goes the really tricky part – you are the one who is doing yeoman’s duty, so don’t give in to pressure from your family. Sure they are stressed too. And of course their well-being is of concern. But it’s like with face masks in an airplane when the pressure drops, we are always reminded to put our own mask on first so that we are able to help those around us. First and foremost you need to take care of yourself. And if that means that you bake oatmeal cookies rather than chocolate chip cookies, so be it. Believe me, if you are doing well, your family will be close behind.

So dear readers, keep cooking. Keep smiling too. If nothing else, your smile will be infectious. I mean really. Who can stay grumpy when there’s a happy cook in the kitchen? No one, that’s who!  

½ c. water

1 c. chicken broth

pinch kosher salt

freshly ground black pepper

1/8 tsp. lemon zest

2 T. freshly squeezed lemon juice   

1 T. unsalted butter

1 c. medium grain rice, uncooked (I use Sunluck Niko Niko Calrose white rice grown in California)

Place everything in your rice cooker and place on “GO”. If you don’t have a rice cooker, bring water, broth, salt, pepper, lemon zest, lemon juice, and butter to a boil in a medium sized covered sauce pan. Cover and simmer for 20 minutes. Remove from heat and let stand about 10 minutes. Fluff with a fork just before serving.