CRUMBLED FETA CHEESE TOPPED VEGETARIAN LENTIL SOUP

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The leaves are changing color and dropping at a prodigious rate. The sky is replete with clouds in every shade of grey. And every once in a while a bit of blue sky allows us a teasing glimpse of the sun. In other words – it’s fall in the Northwest. And with fall comes my ingrained desire to build comfort food. And of course the first dish that comes to mind is soup. But what kind of soup? (That is always the question.)

So I decided to open my first self-published cookbook (Cooking with Family and Friends) to check out the soup recipes in case there was one that I had inadvertently forgotten. My instincts were spot on, because right there in black and white on page 29 was a recipe for lentil soup. And in the note at the bottom of the recipe were the words “Andy loves this soup generously sprinkled with crumbled feta cheese.” How had I let this lovely soup avoid my detection for all these years? Anyway, to make a long story short, the other evening I prepared this soup, with a couple of upgrades, and there was a very happy man sitting with me at the dinner table that evening.

Now one of the lovely aspects of this soup is that it is vegetarian. I try, most of the time unsuccessfully, to cook at least one dinner every week that doesn’t contain meat. We have actually cut way down on our meat consumption, but I still try to eliminate meat completely as much as possible. Not because we aren’t carnivores through and through. But because too much meat isn’t good for either one of us. So when I can serve a soup like this one that has all the flavor and heartiness of a meat dish, I feel extremely proud of myself. And with a soup like this one, neither of us miss meat in the slightest.

So if you too would like to build a healthy and delicious soup for yourself and your family, give this recipe a try. Just don’t forget the feta cheese. Its creamy salty deliciousness just can’t be beat in combination with lentils.

As always, make your kitchen a happy place. Keep it clean and tidy so you can feel refreshed whenever you walk into it to start your meal prep. A nice vase of flowers, or a couple of candles, or some special photos or your children’s art work on the refrigerator to welcome you and the rest of your family into the heart of your home.

When I was raising my children, we had, by today’s standards, a fairly small kitchen. However, there was still enough room for a small round ice cream table with 3 chairs. And even though the dining room table was large and just on the other side of the kitchen wall, plus each of the kids had their own desk, guess where they wanted to do their homework? Yep. When my three youngest children were young, that’s exactly where they wanted to be. At the kitchen table. Maybe not all at the same time. But I was never alone in the kitchen. And that was because the kitchen was warm and cozy, I was there, and I was going about the business of preparing a meal for them. They could see me and talk to me about their day. As far as I was concerned, that simple everyday occurrence was magic. And I wouldn’t exchange those memories with my children for any amount of money. As the kids got older, they shifted to doing their homework at the dining room table. But they were still always close enough to speak with me or hear me clanking cooking pans. (And no, they never once did their homework at their own desks.)

So I offer a toast to happy kitchens! And peace and love to all. And please enjoy this simple soup recipe. It really is delicious.

2 T. extra virgin olive oil, plus more for table

1 onion, chopped

½ tsp. granulated sugar

1 carrot, chopped

2 stalks celery (including leaves), thinly sliced

4 cloves garlic, minced

2 T. finely chopped fresh parsley

3 tsp. curry powder, divided

2 tsp. dried marjoram

1 tsp. seasoned salt

1 tsp. dried mint

pinch crushed red pepper flakes

freshly ground black pepper

2 c. dry lentils, sorted and rinsed (I use Bob’s Red Mill Lentils – Heritage Beans)

6 c. vegetable broth (I use Better Than Bouillon Vegetable Base)

2 c. water

2 c. chopped fresh baby spinach

2-3 T. fresh lemon juice

crumbled feta cheese (French feta is our favorite)

Heat olive oil in a large heavy covered soup pan. (I use my Le Creuset Dutch Oven.) Add the onion and sugar. Slowly sauté the onion until it is very soft and starting to turn a light caramel color, about 30 minutes. Stir in the carrot and celery and cook for about 10 minutes, stirring often. Add the garlic, parsley, 2 teaspoons of the curry powder, marjoram, seasoned salt, dried mint, crushed red pepper flakes, black pepper, and the rinsed lentils. Sauté for 5 minutes more, stirring almost constantly.

Add the broth and water, stir well to combine, making certain you lift any delicious brown bits off the bottom of the pan. Bring to a boil, stir again, reduce heat, cover, and simmer until the lentils are soft, about 1 hour. Stir periodically.

When the lentils are soft, and just before you are ready to serve, stir in the spinach, remaining 1 teaspoon of curry powder, and lemon juice. (Start with 2 tablespoons. Add more to taste.) Adjust seasoning.

At table, offer crumbled feta cheese and extra virgin olive oil for drizzling. Great served with warm bread.    

SOURDOUGH CIABATTA BREAD WITH FRESH ROSEMARY AND KALAMATA OLIVES (added yeast)

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Yah, yah, yah! I know. Another darn bread recipe. But first and foremost, this is my blog. So I get to choose which preparations I plan to develop and then if they work out, which recipes I want to share with all of you. So for those of you who are bread lovers and bakers, please keep reading. Those of you who follow my blog just to keep track of any new trouble I’ve gotten myself into, you may be excused. (I’ve been terribly boring lately, so you will have missed nothing exciting if you read no further.)

But for those of you for whom bread truly is the staff of life, start getting excited. This sourdough ciabatta bread really is easy to prepare, and absolutely delicious. And you get to use more of your sourdough discard. Yea team!

So a couple days ago, I wanted to bake a nice versatile bread to serve with dinner that really didn’t need to be buttered, but most definitely could be dunked into a hearty bowl of soup. And be substantial enough in both flavor and texture to hold its own against all the other flavorful ingredients in the soup. And a bread that was flavorful enough to be enjoyed all by itself. (Not asking too much, right?!) Plus, the shape of the bread was also a consideration. I wanted to be able to dunk the bread, and then be able to get the entire dunked end in my mouth without having to go through multiple napkins to stay presentable throughout the meal. (I tend to be kind of messy, so I have to plan ahead.) So I thought about the lovely flat shape, and nice thin pieces you can cut from a loaf of ciabatta bread.

So when I decided ciabatta was the right bread for the occasion, I knew just what additives I wanted to use. And yes, I have other bread recipes (Rustic Sourdough Bread with Garlic, Rosemary, Black Pepper, and Kalamata Olives and Rosemary Olive Bread) on this site that include rosemary and Kalamata olives. And they too are wonderful. But remember the dunked bread to mouth requirement I mentioned above, well the other two recipes just didn’t quite fill the bill in that regard. Plus I absolutely adore the texture of ciabatta bread.

So having bored you almost senseless with the reasons I chose to prepare this ciabatta bread, let me switch to some scintillating repartee to describe how delicious it is. It is YUM! Enough said.

As always, start thinking about cold weather food (soup, stew, chowder, chili, pot roast, etc.), keep remembering how wonderful home baked bread smells as it’s baking, and how comforting it is to your family members to know that someone who loves them is in the kitchen building food for their sustenance and enjoyment. And as the cook, how good it feels to provide that comfort. Peace and love to all.

¾ c. sourdough starter discard

1½ tsp. active dry yeast

¾ c. lukewarm water

1 T. extra virgin olive oil, plus more for greasing the bowl and the unbaked dough   

1 tsp. kosher salt

½ tsp. granulated garlic

1 T. finely chopped fresh rosemary

1 c. Kalamata olives cut in thirds

2½ – 3 c. unbleached all-purpose flour

flaky or coarse salt

Mix the sourdough starter, yeast, and water in the bowl of your stand mixer. Let sit for 5-10 minutes. (However long it takes you to chop the fresh rosemary and cut the Kalamata olives in thirds.)

Add the olive oil, salt, granulated garlic, 2 cups of the flour, chopped rosemary, and sliced olives. Using your dough hook, knead the dough, adding enough more of the flour to make a slightly tacky, smooth, and elastic dough. 

Pour a bit of olive oil along the edge of the mixing bowl. And using a stiff rubber spatula and your hands, form the dough into a ball lightly covered with oil. Cover the dough with plastic wrap and let it rise for about 90 minutes, or until doubled in size.

Lightly punch down the dough and turn it onto a lightly floured parchment paper lined baking sheet. The baking sheet needs to be large enough to accommodate an approximately 8 x 14-inch rectangle. I use my 13 x 18-inch half sheet cookie pan (also referred to as a jelly roll pan) for this purpose. Pat the dough into a rounded rectangle about 8 x 14-inches. Use additional flour as needed to prevent the dough from sticking to both your hands and the parchment paper.     

Cover the formed dough with a lightly greased piece of plastic wrap and let rise for 60-70  minutes or until slightly puffy.

Toward the end of the rising time, preheat oven to 425 degrees. Just before placing in the oven, brush the ciabatta dough liberally with olive oil and sprinkle lightly with salt.

Bake the bread for 10 minutes at 425 degrees. Then lower the oven temperature to 375 and bake for an additional 15 minutes, or until the bread is a very light brown and the internal temperature has reached at least 200 degrees. 

Turn off the oven, open the door, and allow bread to stay in the cooling oven for about 30 minutes. Then remove to a wire rack to finish cooling. Store in an airtight container or bag in your refrigerator. This recipe can easily be doubled. Lovely lightly toasted just before serving.   

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.

ROMAINE, KALE, AND RADISH SALAD IN A LEMON VINIAGRETTE

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Many of the recipes I publish are based on an ingredient or ingredients that I want or need to use up. And this salad is no exception. Take kale, for example. This terribly good for us vegetable grows like a weed in a half wine barrel at the back (west facing) side of our house. And even though I try to use this leafy green cruciferous as often as possible, there is always more in that darn wine barrel than we can consume. I also have chives growing in the same area that should be used before we have our first heavy frost.  And in the case of this recipe, I also had, and still have, an abundance of radishes in the vegetable drawer of my refrigerator. So the other evening, I decided to prepare a salad that at the very least, contained these three ingredients.

Because I love food so much, I always try to make our dinner salads as delicious and interesting as the rest of the meal. But I find the salad component of any meal the least fun to prepare. And as much as I love blue cheese and Caesar dressings, I can’t slather our salads with them every night. My choice of dressing has to fit with the other dishes I am serving. (And yes, I probably over-think salad dressing. But that’s just how this old gal ticks.) Plus coming up with the perfect dressing helps me get a bit more excited about the boring part of hacking and slashing vegetables.

So while envisioning this salad, I decided a lovely lemony dressing with garlic and chives would be perfect. And boy was I spot on! But before I proceed to tell you about the tastiness of this salad, let’s talk a bit about the health benefits of the vegetative components.

Romaine – Although low in fiber, romaine is high in minerals, such as calcium, phosphorous, magnesium, and potassium. Romaine is naturally low in sodium, plus it’s packed with vitamin C, vitamin K, and folate. Romaine is also a good source of beta carotene, which converts into vitamin A in the body.

Kale – Kale contains fiber, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that can help prevent various health problems.

Radishes – Radishes are high in potassium, which can help lower your blood pressure. They also help support the generation of collagen, which helps keep blood vessels healthy. Radishes are also thought to control damage to red blood cells and help increase oxygen supply to the blood.

Chives – Chives are a nutrient-dense food. This means that they are high in beneficial nutrients, including vitamins, minerals, and antioxidants. They are also known to help maintain the health of our bones.

Garlic – Garlic is a good source of manganese, selenium, vitamin C, phosphorous, calcium, potassium, iron, and copper.

But back to why I posted this recipe.

Simply put, this salad is damn delicious. And I don’t want to hear, even from readers in far away exotic locations like Tacoma, that you can’t stand the taste of kale. I defy you to taste it at all in a salad when it’s mixed with other fresh ingredients. I use it a lot in my salads. Actually, a whole hell of a lot. And honestly, I don’t think Mr. C. even notices that it’s there, since I can barely taste it myself.  And I know it’s there! I use it not only because it’s super good for us, but because it’s a great salad filler. That’s right. A salad filler. But I always, and I do mean always, massage the kale before I throw it in with the other ingredients. (See how to massage kale below.) And here’s the secret, besides always massaging the kale that is. I never use very much kale in my salads unless it’s the star ingredient. Just a loosely packed cup or so. So the taste never becomes overpowering. It simply blends in with the other ingredients. And, I make sure all my salad dressings are extremely flavorful. Like this lemony dressing. (That’s really the secret.)

So using my long abandoned “mommy” voice on every parent’s favorite threat – “if you know what’s good for you” (and you should since I listed the redeeming qualities of this salad’s main ingredients above), make this healthy and delicious salad at your earliest convenience. I promise you a flavor sensation not found in many simple green salads.

As always, keep serving interesting food, keep striving to serve healthier and if possible, locally sourced food, and keep looking for the best way to keep yourself and your family grounded during this difficult time.

I wish I had a crystal ball and could predict when this pandemic would be brought under control. Like everyone else, I’m tired of not seeing my family or being able to hug my friends when I know they need a hug as badly as I do. But Mr. C. and I are luckier than most. We aren’t homeless, or out of a job, or ill. We don’t have young children who need more attention or assistance from their parents than ever before. And we have each other and the means by which to live a productive and fulfilling life. Even during this unsettling time.

My prayer each night is that an end to this pandemic will come soon. That I will see the tide of racial injustice turn during my lifetime. That our country will once again be a leader in positive environmental change. That once again, the United States of America will have a leader that I can respect because he/she embraces love rather than hate. And finally, that we will all be blessed with a leader who is respected by other nations, respects different points of view, truly listens and learns from learned advisors, and espouses our nation’s fundamental belief in liberty and justice for all. Not just for the rich few. But for all of our citizens. Peace and love to all.  

3 T. extra virgin olive oil

½-¾ tsp. lemon zest (I used ¾ teaspoon)

1 T. freshly squeezed lemon juice 

½ tsp. kosher salt  

freshly ground black pepper

tiny pinch crushed red pepper flakes

2 T. finely chopped fresh chives    

1 clove garlic, finely minced

1 sm. head of hearts of  romaine lettuce, chopped

2 c. chopped fresh kale, massaged

10-11 radishes, trimmed and thinly sliced

Whisk the olive oil, lemon zest, lemon juice, salt, pepper, red pepper flakes, chives, and garlic together. Set aside.

Combine the romaine, kale, and radishes in a salad bowl. Pour on the dressing and toss to combine. Serve immediately.

How to massage kale:

Strip the leafy part of the kale away from the stems. Chop the leaves into small pieces. Wash and dry the kale. (I use my salad spinner.)

Place on your cutting board, and using your fingers, rub the kale pieces together with your fingers for about 2 minutes or until the leaves turn a darker color as the tough cellulose structure breaks down. Massaging kale actually eliminates the bitter taste making it a perfect green for almost any salad. 

  

WHOLE WHEAT SANDWICH BREAD

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Yes, I know. Everyone who bakes bread has their favorite recipe for whole wheat bread. But we thought this recipe gave us the whole wheat flavor we love, along with the perfect crumb (chewy but not gummy) that we insist upon. And bottom line. This bread was drop dead easy to build.

The only ingredient you may not be familiar with, is Vital Wheat Gluten.* And I must confess, I have not been using vital wheat gluten as much as I should have been even though I have had a bag of it in my pantry for years. So dear reader, if you plan on baking bread using a variety of flour types, this should be a product you use with regularity. I know I am going to begin using it in any of my bread recipes that I feel could use a protein or gluten boost. Maybe only a tablespoon. But I don’t feel it could hurt in any case.

So about this bread. I’ve already stated that it’s very easy to build. But I also need to let you know that it’s quick too. Two rises of course, but they are both short amounts of time. Especially for a bread that contains all whole wheat flour. Sometimes you can wait hours for whole wheat dough to do its thing. Not this baby. Just a couple short rises and your loaf is in the oven.

So I hope you enjoy this simple recipe. I plan to bake this bread often. Not only is it delicious, I feel less guilty eating a piece of toast made with this high protein content bread than in some of the other breads I produce. (Gotta get me my protein wherever possible.)

So as always, keep eating healthy, keep finding joy in whatever you do, and stay positive. Not always easy in this day and age. But it makes you a much nicer person to be around. (Note to myself. TAKE YOUR OWN ADVICE!) Peace and love to all.

1½ c. warm water

1 pkg. or 1 T. active dry yeast 

¼ c. honey

3 T. unsalted butter, softened

3¾ c. whole wheat flour (or more as needed)

2 T. vital wheat gluten* (I use Bob’s Red Mill)

1 tsp. kosher salt

extra virgin olive oil

Place the warm water in the bowl of your stand mixer. Sprinkle on the yeast, then add the honey and soft butter. Allow to rest for 10 minutes to allow the yeast to proof.   

Add 2 cups of the flour, the vital wheat gluten, and the salt. Using your dough hook, mix until the ingredients are well combined. Then knead in the rest of the flour (a small amount at a time) until the dough pulls away cleanly from the sides of the bowl. (You may need more or less flour than listed.) The dough should be smooth and elastic when it has been sufficiently kneaded. (This takes several minutes.) 

Pour a bit of olive oil along the side of the mixing bowl, and using a stiff spatula and your hands, form the dough into a ball. The dough ball should be lightly but entirely covered in oil. Cover loosely with plastic wrap. Let rise in a warm place until doubled in size, about 35 to 45 minutes.

Lightly grease a 9×5-inch loaf pan with non-stick spray. Punch down the dough and shape into a loaf. Place in the prepared pan, cover loosely with greased plastic wrap, and let rise in warm place until doubled in size, 30 to 45 minutes. (Start pre-heating your oven to 350 degrees after 20 minutes.) Bake for 40 to 45 minutes or until the internal temperature reaches at least 190 degrees.

Remove from oven, carefully slip the hot bread out of the loaf pan, and allow to cool completely on a wire rack before slicing. Store in a plastic bag in your refrigerator.  

*Vital Wheat Gluten (VWG) is a natural (75-80%) wheat protein. It’s a wonderful additive in bread dough because it’s almost pure gluten. A small amount of VWG goes a long way to improving the elasticity and rise of raw dough and helps create a lovely crumb and chewiness in the final product. Most baking sources recommend about one tablespoon for every 2-3 cups of flour. You can add vital wheat gluten to any bread recipe, but it’s especially effective when baking with flours like whole wheat and rye.  

CAJUN SMOTHERED CHICKEN

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When I was growing up, my grandmother usually cooked our main Sunday meal. Supper was served after church at about 2:00 pm. And the entrée (which is really too refined a word, but apropos) was most often chicken. (I did grow up on a chicken farm after all.) And any dish that my grandmother prepared that included chicken was always delicious. Always. Even though as an all-around cook, she was lacking in many areas. But that’s neither here nor there. Her chicken dishes were fabulous. And my favorite was basically fried chicken that she had dumped some heavy cream or whole milk over and then baked in the oven until the chicken melted in your mouth. Basically – smothered fried chicken. And then to top things off, she served the chicken with mashed potatoes. OMG. There just wasn’t any food better in my life in those days than grandma’s smothered chicken. So of course it had to be one of the first things I wanted to learn to build for my own family.

And for years I completely failed at making this simple dish as tasty as my grandmother’s. Until the day I realized I was not starting with the same product. Grandma started with a fresh (and I do mean fresh), grain fed chicken fried in butter. (Home churned butter from our cows.) And then baked in heavy cream, again from our cows. While I was starting with a chicken that was fresh all right. Freshly purchased from our local grocery store! And I’m here to tell you, there is simply no comparing the two, even if in reality they are the same critter.

So for years I beat myself up trying to reproduce grandma’s chicken. Finally I figured it out. And decided that I was going to have to add a whole bunch of flavor to the gravy if I was going to produce anything with any flavor at all. The chickens I was able to obtain were never going to be anywhere near as flavorful as the ones my grandparents raised.  

My recipes for Smothered Fried Chicken and Chicken Paprika are already on this site. And they are darned delicious. But yesterday I wanted to come up with a Southern smothered chicken with a Cajun twist. So I went online and found the bones of this recipe on the Immaculate Bites web site. I did make some changes, but mainly this wonderful recipe is compliments of Imma. So thank you Imma for sharing your wonderful recipe.

Now, this is not a low calorie or carb dish. This is a down home, Southern comfort, diet be damned, treat. And absolutely perfect when what you need is a bit of pampering.

And can’t we all use a healthy dose of pampering right now as we ride out the pandemic, race relation havoc, wild fire and hurricane devastation, not to mention the upcoming presidential election. I think for Mr. C. and me, October is going to be dubbed “Comfort Food Month” here at Chez Carr! At least for this year. Hopefully next October will be another story and we can enjoy our usual restrained eating habits in preparation for the holidays. (Right, as if that ever happens!)  

Anyway, we really enjoyed this chicken dish last evening. I served the chicken with steamed rice and fresh green beans. Absolutely yum.

So as always, look on the bright side of life. And do whatever you can to make life better for not only yourself, but for everyone with whom you come in contact. Your smile might mean the difference between a bad day and a good day for a stranger. Your smile might help someone remember that kindness and courtesy are still the prevailing sentiment in our country. And your smile might remind someone that the essence of decency is still alive and well with the mass majority of US citizens.

Most of us are not racist, or homophobic, or xenophobic, or consider ourselves better than others. Most of us are just trying to live our lives as best we can. So please don’t let a few militants detract you from doing what you know in your heart is the right thing to do.   

I love this quote from Dr. Martin Luther King “Cowardice asks the question – is it safe? Expediency asks the question – is it politic? Vanity asks the question – is it popular? But conscience asks the question – is it right? And there comes a time when one must take a position that is neither safe, nor politic, nor popular; but one must take it because it is right.”

Peace and love to all.

Frying the Chicken:

1 whole chicken

1 tsp. kosher salt

2-3 tsp. Cajun seasoning, or more to taste

¾ c. unbleached all-purpose flour

pinch cayenne pepper 

½ tsp. paprika

½ tsp. white pepper

1 tsp. granulated onion

1 tsp. dried thyme

2 tsp. granulated garlic

2 T. vegetable oil  

1 T. unsalted butter

1 med. onion, diced

4 garlic cloves, finely minced

Cut the chicken into 8 pieces – 2 thighs, 2 legs, 2 breasts – each cut in half. (I leave the skin on the chicken legs, but remove it from the thighs and breasts.) I use the wings and backs to make the chicken stock for the gravy. (See recipe below.)

Pat the chicken pieces dry with a paper towel, then season both sides with the kosher salt and Cajun seasoning. Whisk the flour, cayenne, paprika, white pepper, granulated onion, dried thyme, and granulated garlic together in a shallow container. Dredge the seasoned chicken in flour mixture until well coated. Shake off excess flour. Save the rest of the seasoned flour.  

Heat oil and butter in a lidded cast iron or heavy skillet over medium heat. (I use my shallow lidded Le Creuset Cast Iron Braiser pan for this recipe.) Fry the chicken on both sides until golden brown. Remove chicken from skillet and place on a plate. (The chicken doesn’t have to be completely done at this point.)

Add the onion to the skillet; sauté until the onion is soft. Add the garlic and continue cooking for another minute. Remove onion and garlic to the same plate with the chicken. Do not wash the frying pan.  

Making the Chicken Gravy:

3 T. unsalted butter

3 c. chicken broth, or more as needed (see recipe below)

¾ c. whole milk

Add the butter to the pan. Then add the remainder of the seasoned flour left over from dredging the chicken. Stir with a heavy whisk until it comes together and forms a dry paste. Let cook for a couple minutes over low heat until the roux starts to brown. Stir the whole time. (The darker the roux, the more flavorful the gravy.)

Then very slowly pour in the chicken broth and whisk like crazy. (You don’t want any lumps in your gravy.) And make sure you get every last bit of the stuck on brown stuff on the bottom of the pan. Therein lies a lot of flavor. Then add the milk and cook for about 5 minutes until the gravy is nice and thick. Return the chicken pieces including any juices, onions, and garlic to the pan. Mix all together. Taste the gravy and adjust seasoning. Bring gravy to a boil, then reduce heat to a simmer. Cover pan and remove from heat.

Bake the chicken and gravy in a pre-heated 350 degree oven for 1 hour. Halfway through the baking time, stir the chicken to prevent sticking. Add more chicken stock if the gravy looks too thick. When done, the chicken should be falling off the bone tender. Remove from oven and let sit covered for 5-7 minutes.  

Serve with rice or mashed potatoes and a green veggie or salad.

Please Note: You can use other chicken cuts based on your preference.

Simple Homemade Chicken Stock

4 c. water

1 T. chicken bouillon (I use Better Than Bouillon Chicken base)

wings and back from the cut up chicken

1 lg. carrot, cut into chunks

1 celery stalk, plus leaves – chunked

¼ lg. onion, chunked

1 lg. bay leaf

2 tsp. dried parsley

¼ tsp. dried thyme

¼ tsp. poultry seasoning

freshly ground black pepper

Place in a large covered soup pot. Bring to a boil, reduce heat, cover, and simmer for a couple of hours. Use as the broth for this recipe.

ANDOUILLE SAUSAGE, KALE, AND PASTA SOUP

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So once again it’s the beginning of soup season. Well that is, for most people. Not me. I love a good old bowl of soup year round. But I do have to admit, every year at this time the urge to make soup gets stronger. And yesterday was no exception.

I had just baked a batch of Chewy Sourdough Baguettes (recipe on this site) and thought a nice hearty vegetable soup would be the perfect accompaniment. (You realize I probably should have stated that the bread would be a perfect accompaniment to the soup. But for me, I know what comes first in my list of priorities!) Anyway, I had some Andouille sausage that needed to be eaten and I always have kale growing in a half wine barrel on the West side of our house. (The stuff grows like a weed. You can’t kill it. And the kind I have is a perennial. And I swear it lives to reproduce itself. I find baby plants in the ground all around the wine barrel.) But back to this recipe.

So researching under Andouille sausage and kale, I found the bones of this recipe on the healthyseasonalrecipes.com site. I changed things up a bit, but I still want to thank Katie for this fantastic recipe.

Now something you should know. We like our soup to have flavor. Shocking admittance, right?!?! But I have tried too many simple recipes like this one where any lovely flavors introduced into the soup completely disappear during the cooking process. (Where do you suppose they go?) Anyway, I’m really not sure how that happens, but I’ll bet you have had at least one similar experience. You start with a flavorful meat, add some veggies and herbs, and end up with a blah broth. Well, not if you make this soup. Ain’t going to happen.

(A neat trick I’ve learned over the years. When using a nicely flavored sausage like Andouille, brown it first in the oil you are going to use to cook your veggies. Then remove at least part of the cooked sausage, set it aside, and add it back towards the end of the cooking time. Then when you eat the soup, you get a nice burst of sausage flavor, not just a piece of meat with all the taste sucked out of it. But back to this recipe.)

Now let’s talk anise seed. DO NOT LEAVE IT OUT OF THIS SOUP! If you don’t enjoy licorice, fennel, or caraway, you are probably not going to like the flavor of anise seed. Therefore you might not enjoy this soup. But if you do like the flavor, you are going to love this dish. But don’t get me wrong. This is not a recipe for licorice soup. The flavor is there and it is a distinctive taste, but it’s not overwhelming. It’s simply YUM!!!

So if you would like a recipe for an easy to build soup, with simple ingredients, that doesn’t have to simmer for hours, this is the recipe for you. Plus this healthy vegetable soup is just different enough to appeal to taste buds that require constant gratification or bore easily. (Guilty as charged!)

My only mistake I made when preparing this soup was that I didn’t double the recipe. So if you have a large family or want planned-overs, I suggest you double the recipe.

As always, please vote in the upcoming election. But before casting your ballot, continue to search for the truth, consider global consequences, and above all – trust your instincts. If a food item looks rotten and smells rotten, then it probably is rotten. Throw it out! Same goes for words out of someone’s mouth. If someone is spouting hate, and derision, and condoning behavior you find repugnant, then that too is a sign of rot. And it too should be thrown out. Bad behavior should never be condoned or excused. So please, vote with your brain. Pretend you have no party allegiance. And forget the way you voted in the past. What does your brain (and your heart) tell you about each candidate? Then vote accordingly. Peace and love to all.

2 T. extra-virgin olive oil

6 oz. Andouille sausage, halved lengthwise, then again, and diced into small pieces

¾ c. diced yellow onion

1 carrot, diced

2 stalks celery, diced

¼ tsp. kosher salt

freshly ground black pepper  

1½ tsp. dry marjoram

½ tsp. anise seed

6 cloves garlic, minced

1 T. tomato paste

½ c. dry white wine

4 c. chicken broth  

½ c. pasta (I use small elbow macaroni)

4 c. chopped kale

grated Pecorino-Romano or Parmesan cheese, opt. garnish  

Heat oil in a large heavy-bottomed lidded soup pot over medium heat. Add the diced sausage and cook until it is browned. Remove the sausage from pan and set aside.

Stir in the onion, carrot, and celery, stirring often, until the veggies start to soften and the bottom of the pot is starting to brown slightly, about 5 to 7 minutes. While the veggies soften, stir in the salt, pepper, dried marjoram, and anise seed. When the veggies are softened, stir in the garlic and tomato paste. Cook for 1 minute.

Stir in the wine and cook until most of the liquid is evaporated. Add the broth and bring to a boil. Reduce heat, cover, and simmer the soup for about 20 minutes.

Add the uncooked pasta, reserved Andouille sausage, and the kale. Cover the pot and return to a boil. Reduce heat to maintain a simmer and continue cooking, stirring occasionally, until the pasta is al dente. Taste and adjust seasoning.

Pass the grated cheese at table. Great served with fresh sourdough baguette slices.   

     

LIGHTLY SMOKED BAKED STEELHEAD TROUT OR SALMON

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Over the years we have enjoyed this dish prepared by Andy’s sister Katie and husband Rick many times. Rick lightly smokes the fish, then Katie takes over and semi-poaches/bakes the lightly smoked fish in the oven. And every time we love eating this dish and threaten to learn how it’s prepared.

So a few months ago, we were all together and Rick taught Mr. C. how to smoke fish. And then I watched Katie do her magic in the kitchen to add even more flavor to this easy preparation. And wow, we followed their guide and the other evening we had a delicious dinner featuring this easy to prepare new favorite.

The first thing we learned was that Rick and Katie prefer to use Steelhead trout for this recipe (see below for information about this delicious fish) instead of salmon because it contains just the perfect amount of fat. Plus it’s high in omega-3 acids. Who knew? Not me, that’s for sure. But the proof is always in the pudding (so to speak), and their smoked and baked salmon was always the best we ever tasted. (Restaurants should prepare their salmon entrees this well. They would increase their profit margins considerably.)

So now you have a choice to make. (Not whether or not to make this dish. You should just do so at your earliest convenience.) No, your choice is whether to buy Steelhead trout or stick with your favorite   salmon variety. So, take your pick. And truly, any choice you make is going to be the right one. You simply can’t go wrong with this preparation.

No wait, that’s not exactly true. You could inadvertently bake the fish too long. Don’t do that! This is the time to pay attention and check the temperature of the fish frequently.

As always, keep cooking fun and wonderful new dishes with which to thrill and delight your family and friends. (Social distancing protocols in place of course!) And while you’re at it, have fun doing so! Food simply tastes better when it’s prepared with love. (One of the magic ingredients.) Peace and love to all. (And please vote!)

1-2 lb. Steelhead trout or salmon fillets, lightly smoked* (we all prefer Steelhead Trout**)

3 T. unsalted butter, melted

¼ tsp. kosher salt

freshly ground black pepper

¼ c. dry white wine

2 T. fresh lemon juice

2 tsp. chopped fresh parsley

lemon slices 

Melt butter in a small pan. Stir in the salt, pepper, white wine, lemon juice, and parsley.

Place salmon in a single layer, skin side down in a baking dish. Pour the butter mixture over the fish and place lemon slices on top.

(Please note: I used the ingredients listed above. But you can add fresh dill or capers, or change the ingredients altogether to better suite your own taste. This recipe is more about the method than the ingredients. My choice of ingredients just happened to work out well for us.)

Bake in a pre-heated 325 degree oven for 12-25 minutes, depending on thickness. When the fish is done, it should register no more than 125 degrees on an instant-read thermometer. Or you can check for doneness by using a fork to pull back on a section of the thickest part of the filet. If the salmon is done, the flesh will look opaque and a knife will slide easily through the flesh. Remove from oven and let rest for about 2 minutes before serving.

*Rick suggests and Andy concurs that about 45 minutes using alder chips is the perfect amount of time and the best smoking wood for this recipe. Thank you gentlemen. And thanks again to Katie and Rick for this wonderful recipe.  

** Native to the West Coast and Alaska, steelhead trout are a silvery fish with a similar taste and look as Pacific salmon. Steelhead trout lack the fatty mouthfeel of some salmon, offering a more delicate flavor and flaky texture. Steelhead trout are often mistaken for salmon, as they both have bright orange-pink flesh that cooks to opaque. Steelhead trout can be substituted for salmon in most recipes.

Compared to Atlantic salmon, which is often found in thick cuts, steelhead trout are smaller and thinner, and cook more quickly. Steelhead trout are often confused with rainbow trout. While they’re of the same species, rainbow trout spend their lives in fresh water, and steelhead trout are anadromous (spend parts of their lives in fresh and salt water). Rainbow trout tend to be smaller, with paler flesh and a gamier flavor.  

GF SALTY CHOCOLATE COOKIES

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Ok, I am not a dark chocolate lover. And I know, that definitely defines me as a non-gourmet, but I can’t help it. I know what I like, and dark chocolate ain’t something I enjoy. Until this cookie came along, that is. I don’t think I have ever bit into anything starring chocolate (be it milk, white, or dark) that I like any better than one of these cookies. OMG. They are beyond delicious. And as it turns out, very easy to prepare. Don’t even need a mixer. And for all of you out there who find wheat flour intolerable, this recipe is going to set you free. You will be in your kitchen making these delightful treats at every opportunity.

We first had a taste of one of these little darlings on our recent trailer trip. Mr. Cs sister Katie brought them along to share with us while both couples were camped at Wanapum State Park. Andy and I fell madly in love after just one bite. So of course, I just had to have the recipe. Not only so that I could bake these for our own enjoyment, but I could also share this wonderful recipe from Alison Roman published on the cooking.nytimes.com site with all of you. I truly like nothing better than either discovering or being given a recipe like this, and then being able to pass it along to each of you. And this recipe, ladies and gentlemen, is truly a gem. (Thank you again Katie.)

So don’t hesitate. Bake up a batch of these wonderful cookies at your earliest convenience.

As always, have fun in your kitchen and live each day to the fullest. Peace and love to all.

6 T. (¾ stick) unsalted butter

2½ c. powdered sugar

¾ c. unsweetened cocoa (I use either Valrhona Cocoa Powder or Ghirardelli Premium Cocoa Powder)

1 tsp. kosher salt

2 lg. egg whites

1 lg. egg

8 oz. bittersweet chocolate (at least 67% cacao), chopped (I use 1⅓ cups roughly chopped Guittard 63% cacao extra dark chocolate baking chips)

½ c. finely chopped nuts (pecans, walnuts, almonds, hazelnuts)

flaky salt, such as Maldon or Pacific Blue Kosher Flake Sea Salt

Line 2 large baking sheets with parchment paper.

Melt the butter in a small pan, whisking frequently until foam appears and the butter starts to brown. Remove from heat and allow to cool.

Using a fine mesh strainer or sifter, combine the powdered sugar, cocoa, and salt in a medium sized mixing bowl.

Using a spatula, mix in the egg whites, whole egg, and cooled browned butter until the mixture is smooth. Add the chopped chocolate and nuts.

Using a very small ice cream scoop* (I use my #100 scoop for these cookies), drop balls of dough at least 2 inches apart on the prepared cookie sheets. Sprinkle with flaky salt.

Bake in a pre-heated 350 degree oven for about 10 minutes, or until the cookies are flat and look baked through and a bit wrinkled.

Remove from oven and let sit on the pan for about 4 minutes before carefully transferring to a wire rack to cool completely. Store in an air-tight container at room temperature.  

*The scoop on Ice Cream Scoops:

I use ice cream scoops for all kinds of cooking projects. But mainly I use them to make certain all the cookies from a batch are of similar size. Let’s face it, it’s much easier and more efficient to form cookies using a scoop. Takes about a third the time of dropping it by spoonfulls. Anyway, I have 4 scoop sizes that I mainly use. (OK, I only own these 4 sizes of scoops. But none-the-less, they work for me.)

#100 – 2 teaspoons (which means that if you are dishing up ice cream, you would get 100 scoops from 1 quart of ice cream) I use this scoop not only for this recipe, but anytime I want tiny little cookies.

#60 – 1 tablespoon. I use this scoop for small cookies and meatballs

#40 – 1½ tablespoons. I use this scoop for larger cookies

#10 – 3/8 cup. I use this scoop for muffins, cupcakes, and ice cream  

RADICCHIO SALAD WITH ANCHOVY VINAIGRETTE

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First of all, I find radicchio bitter. So I don’t usually buy it. But in our last farm basket, there it was. A small, fresh, organic ball of burgundy bitterness. And usually I would just give it away. But with covid-19, we aren’t entertaining or seeing people very often. And because I am just too frugal to just throw it in the yard waste barrel, I decided to see if I could make a salad with it. And what a salad it turned out to be!

I found the recipe on the cooking.nytimes.com site. Easy to fix and absolutely delicious. We were practically fighting over who got the last little bit. And yes the radicchio was still bitter. But slathered with this simple dressing, it was delicious. I served it with a tuna noodle casserole and it was a perfect accompaniment.

So if you want a simple salad to serve, please give this recipe a try.

Now frankly, I never would have served this salad to my children. (Not that I even knew about radicchio when my kids were still at home.) But because this is a fairly sophisticated salad, I truly don’t feel that your average group of children would fully appreciate its robust flavor. (And I’m not implying that your children are average. I’m sure they are just as above average as mine are!) But I do know that the bitterness might be a bit off-putting to an immature palate.

Bottom line. This salad is delightful. And I can hardly wait to serve it again.

As always – stay happy, stay healthy, and stay connected. I decided that for the first time ever, I would watch a presidential debate. And that’s just what I did last evening. Good grief! If I had ever questioned whether our current POTUS was qualified for the job, I no longer have any doubt. This is the man who is leading our country? This is the type of man that millions of Americans are proud of and wish to keep in office for another 4 years? This is a man who appears to not only encourage subversive groups like the Proud Boys, but applauds them. What kind of person does that? Much less the president of what once was, a democratic country. Freedom and justice for all, etc. etc. It’s appalling! I’m embarrassed to be an American. So there is only one solution. As I have stated in many of my posts, there is only one thing we as a nation can do to fix this problem. We can vote him out!

Peace and love to all

1 tsp. anchovy paste

1 T. Champagne or white wine vinegar  

3 T. extra-virgin olive oil

2 tsp. capers in brine or vinegar, drained (do not use salt-packed)

pinch kosher salt

freshly ground black pepper

2 T. finely chopped red or yellow onion

½ lg. round radicchio di Chioggia, cored and cut into ½-inch slices

Mix the anchovy paste and vinegar together until well blended. Whisk in the olive oil, then stir in the capers, salt, and pepper.

Place onion in a salad bowl. Add dressing and mix. Add radicchio. Gently toss salad. Serve immediately.