Making Vegetable Stock

Still on the healthy diet kick here...and seeing/feeling results. So I jump start things periodically to keep the momentum.

One strategy is Meatless Monday. Piece of whole wheat toast and some fruit for breakfast. Big salad for lunch. Veggies for dinner...maybe a piece of steamed salmon if I'm hungry. And fruit and veggie snacks throughout the day.

Once snack I'll have is a little homemade vegetable stock in a coffee mug and warmed in the microwave. Goes down easily and gets me a serving or tow of vegetables and all the concomitant good stuff like vitamins and minerals.

Plus it's good to have around anyway. Add a few chunks of veggie and you have soup. Use it to cook your rice or couscous and you've got even more flavor in the dish.

Anyway, here's how you do it....

First off, brown your vegetables for added complexity of taste. Heat a little olive oil in the stockpot and throw in a small onion, chopped. Cook until onion begins to brown, about 8 minutes. Add in a couple of stalks of celery and a couple of carrots that you've cut into 1/2 inch pieces. Throw in a pinch of garlic pepper and cook, stirring every now and then, until the veggies are tender and very lightly browned.

Pour in 8 or so cups water. (You want the vegetables to be covered by an inch or so of water.) And add several sprigs of your favorites herbs. Parsley, basil, thyme and cilantro are all fair game. Throw in a dried bay leaf if you have one. And I love a small handful of whole peppercorns in there. Adjust to your taste....

Bring the whole thing to a boil and then reduce the heat to a simmer and let it go for 45-50 minutes.

Strain through a fine sieve and store. It's good in the fridge for 3-4 days and in the freezer for up to 6 months.

Potato, Scallion and Goat Cheese Quiche

Egg dishes are an easy go-to solution on our homefront. Whether quiche (with crust) or frittata(sans crust), it's easy to add whatever veggies and other treats you have on hand. Plus they make great leftovers for breakfast or a light lunch over the next couple of days.

This particular quiche is inspired by a frittata recipe from Martha Stewart. But once you master the technique of quiche, you won't need a recipe. Just slice and dice, mix with the eggs and bake away.

Potato, Scallion and Goat Cheese Quiche
Makes one 9-inch quiche.

1 single pie crust
2 tablespoons olive oil
1 baby Yukon Gold or red potato, peeled and sliced thinly
8 large eggs
1/2 cup milk
4 scallions, sliced
1 teaspoon dried thyme
1/8 teaspoon cayenne pepper (optional)
1/2 cup soft crumbled goat cheese(If you're feeling bold, I'm betting blue cheese would be quite tasty as a substitute.)

Preheat oven to 375°.

Place the pie crust in a 9-inch pie plan and blind bake for 10 minutes.

Heat the oil in a small sauté pan over medium heat. Add the potato and season with salt and pepper. Cook, stirring occasionally, until just golden (Don't let them get too brown....they'll add an unpleasant bitter taste to your final product.), about 4-6 minutes. Let cool slightly.

Meanwhile, whisk eggs, milk, scallions, thyme and cayenne in a large bowl. Season with salt and pepper.

Stir the slightly cooled potato mixture into the egg mixture. Stir in the crumbled goat cheese.

Bake for 20-25 minutes or until the center is set.

Tuna Ceviche with Avocado, Jalapeno and Cilantro

The original plan for the beautiful piece of tuna was to sear it Asian-style. That's a normal route tuna takes in our kitchen.

But inspired by a beautiful spring day and a Rick Bayless cookbook, here's what we had instead.

Tuna Ceviche with Avocado, Jalapeño and Cilantro
Makes 2-4 servings.

1 cup fresh lime juice
2 garlic cloves, peeled and roughly chopped
1 cup (loosely packed) roughly chopped cilantro (or parsley if you're averse to cilantro)
1 jalapeño, stemmed and roughly chopped
Salt
1 to 1 ¼ pounds sashimi-grade bone-less, skinless tuna (salmon and snapper are also options), cut into ½-inch cube
1 ripe avocado, pitted, flesh scooped from the skin, and cut into ¼-inch cubes

In a blender or food processor, combine the lime juice, garlic, cilantro, jalapeño and 1 scant teaspoon salt. Process until smooth.

Scoop the fish into a large bowl. Pour the lime marinade over it and let it “cook” in the lime juice to suit your own taste: you can eat it right away (Peruvian-style) if you like raw fish, or let it “cook” for an hour or 2 if you like it more well-done. (I "cooked" ours for 15 minutes.)

Pour off half of the marinating liquid and set aside. Toss the avocado with the fish, then taste and season with additional salt if you think necessary.

Corn Souffle

I will freely admit that this is not the best corn souffle/pudding that I've ever tried. But it's straight-ahead and quite simple to make. So try it.

(In the meantime, I'm looking for the folder that has the recipe that includes Jiffy cornbread mix and green chiles. When I find it, it's yours.)

Corn Souffle
Makes 8-10 servings.

1 can (15.25 ounces) whole kernel corn
2 cans (15.25 ounces) cream style corn
2 large eggs, beaten
2/3 cup milk
1 teaspoon sugar
1/2 sleeve saltine or butter crackers, crushed
Salt and pepper to taste

Preheat oven to 375°.

Empty cans of corn into a medium bowl. In a separate bowl, beat eggs and add milk. Combine milk/egg mixture with corn. Add sugar. Add crushed crackers and season mixture with salt and pepper to taste. Mix until combine and place in a greased 9 x 13 baking dish.

Bake for 45 minutes until set.

Dreaming of Tomatoes....And This Tomato Sandwich

It's not quite time for me to visit Farmer Lemley's stand at the Dallas Farmers Market for the first delicious ripe red tomatoes of the season. That doesn't mean I'm not dreaming of and salivating over them already.

I ran across this recipe recently for a very different kind of tomato sandwich than the one I'm used to...this one calls for pumpernickel bread slathered with butter and then topped with tomato slices. Finishing touch is a sprinkle of kosher salt.

*drool*

Kale Chips

I've seen this recipe off and on for a couple years now, but wasn't ever sure it would actually work.

Well...faced with half a head of kale that was going to go bad, I decided to take a chance.

Pretty delicious actually. (However, I'll ignore the smoked paprika that the recipe calls for. Made it taste a little too...um...earthy. A little garlic pepper and salt will fit the bill perfectly.)

There a very interesting, crunchy snack.

Baked Kale Chips

Makes about 8 cups.

Remove the center ribs and stems from a large bunch of kale and tear the leaves into 3-inch pieces.

Toss with 1 tablespoon olive oil, 1 teaspoon garlic pepper and a pinch of kosher salt.

Spread on two rimmed baking sheets sprayed with cooking spray.

Bake at 350° until browned around the edges and crisp, 12 to 15 minutes.

An End of the Week Haiku

Yes, it's April Fool's Day, but rather than post a silly recipe or an ironic decorating tip, we're going a different way.

April 1 just happens to be the beginning of Poetry Month, so here's a haiku for you to ponder.

A beautiful life
Must be cherished and looked at
As blessing and gift.

Hope everyone has a great weekend!

Woo hoo!

Just got my first check from Google AdSense for just over $100. After...ahem...over 2 years.

C'mon, people....click on those ads.

(Thanks.)

Pantry Alchemy: Chinese Chicken Salad

I love my Asian pantry/fridge ingredients. Soy sauce, of course. (Two kinds.) Sesame oil. As well as chile oil and peppercorn oil. Rice wine vinegar. Sambal oelek. (AKA chili-garlic sauce.) My new secret ingredient, mirin. And a variety of prepared jarred sauces like black bean sauce, hoisin sauce, and oyster sauce.

Lucky for me, there's an Asian grocery just around the corner where I can buy authentic versions of these things at quite the bargain. Along with all the other ingredients I need like bok choy, mushrooms, noodles, and tofu. I skip the chicken feet though.

So, since I'm well-stocked in this department, it's easy to come up with a flavorful dinner of Chinese chicken salad.

I baked a chicken breast at 400° for 35 minutes after basting it with soy sauce and mirin and hitting it with a little garlic pepper and freshly grated ginger. then, let it cool, chop it up and toss in the pan juices.

Meanwhile, chopped up some Napa cabbage, scallions, celery and water chestnuts. You could throw in whatever else floats your boat. Baby corn. Mandarin oranges. Red bell pepper. Cilantro. A bit of jalapeño. Go for it.

(And make sure you have some crunchy bits ready also. Crispy wonton strips. Or chow mein noodles. Or chopped peanuts.)

Make this dressing. Toss to your heart's content. Enjoy. (Translate that into your favorite Asian language.)

Asian-Style Dressing
Makes about one cup.

1/4 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons sugar
1 tablespoon rice wine vinegar
1 teaspoon freshly grated ginger
1 teaspoon chili-ginger sauce
1 tablespoon peanut butter
1 tablespoon toasted sesame oil
Pinch of salt
Pinch of garlic pepper

Whir all ingredients together in a mini food processor to emulsify.

Herb-Yogurt Sauce

Even thought it's 50 degrees and raining today, spring is supposed to be here. Time to grill, roast some lamb, quick cook some fish for a nice supper on the deck.

This tangy herb and veggie-laden yogurt sauce would be great as a condiment for any of those dishes. And just about any kind of veggie too.

Try it and see if you don't agree

Herb-Yogurt Sauce
Makes 1 1/2 cups.

1 cup plain reduced-fat Greek yogurt
1/4 cup diced cucumber
1/4 cup diced plum tomato
1/4 cup diced red onion
2 tablespoons chopped fresh chives
1 tablespoon fresh oregano and/or fresh thyme, chopped
1 tablespoon red wine vinegar
1/8 teaspoon salt
1/4 teaspoon garlic pepper (or 1/8 teaspoon each garlic powder and black pepper)

Combine all ingredients and serve.

Finally....Brown Rice I Can Eat....

I know I'm supposed to eat brown rice. Good carbs and all that. But, frankly, up until now it just tasted like little pieces of cardboard.

Not any more.

Ran across this cooking technique in Cooking Light and I'll never look back....



Flavorful Oven-Baked Brown Rice
Makes 6-8 servings.

In a baking dish, combine 1 cup brown rice with 2 1/2 cups chicken broth (I used homemade stock with great results.), 1 tablespoon olive oil, and a pinch or two of your favorite herbs and spaces (maybe rosemary, thyme, lemon rind, garlic pepper, whatever floats your boat).

Cover tightly with foil and bake at 350° for one hour.

Paraphrasing Stephen Sondheim...We're Still Here!

Sorry we've been lax in posting lately, but we've been faithfully following our own Life Should Be Beautiful policy and enjoying the beautiful spring weather here in Texas. Accompanied by good food, delicious wine, and a cocktail or two. Hope you're taking time to enjoy the things going on around you.

To prove we're still alive, here's a photo of the perky little azalea bush that kept me, the other half, and the dogs company during last night's happy hour out on the deck.

Don't worry...plenty of recipes and tips are piling up. We'll clear the backlog...but not if it means missing out on sitting out on the deck and listening to the birds. Stay tuned.

And salud.

NOT the Cocktail of the Week

OK...I was all ready to post this lovely cocktail for you to concoct tomorrow night for St. Patrick's Day. Purty, ain't it?

You're not getting a recipe though. Because it's nasty. A combination of green creme de menthe, rum and lemon juice. (If you can put that together in proportions that taste good, please post below.)

So here's my recipe for you this year. Stick with the tried and true. A nice snifter of Irish whiskey. Or, if you must, green beer.

Just not this Kryptonite.

Hot Crab and Artichoke Dip

Here's a yummy hot dip to try at your next party. It was a hit at our Oscars soiree. And quite yummy with bubbly.

Hot Crab and Artichoke Dip
Makes 8 servings.

1 1/2 teaspoon olive oil
1/2 red bell pepper, chopped
1 (14 ounce) can artichoke hearts, drained and chopped
3/4 cup mayonnaise
1/3 cup grated Parmesan
1/4 cup thinly sliced green onions
1 tablespoon Worcestershire sauce
1 tablespoon chopped jalapeño pepper
1 1/2 teaspoon lemon juice
1/2 teaspoon lemon juice
1/2 teaspoon celery salt
8 ounces crab meat, drained, shells removed
Salt and pepper to taste

Sauté red pepper in olive oil until tender. Remove to large bowl. Stir in next 9 ingredients and combine until smooth. Add crab and season to taste with salt and pepper.

Spread in an 8 inch pie plate or casserole dish. (I put mine in two smaller ones so I could put a freshly heated one out once we'd devoured the first.)

Bake 30 minutes at 375° until bubbly.

Serve immediately with crackers or baguette slices.

Lemon Chess Pie

We went to Luby's this weekend for lunch. (I know...not exactly healthy.) But when I got in line, I was a man on a mission. Past the congealed salad, past the fried fish and beyond the macaroni lay the dessert display. And I just KNEW there was a piece of chess pie with my name on it.

But guess what? No chess pie. No problem. I came home, searched through my trusty recipe files and found this one ripped from the pages of Southern Living. It hit the spot.

As a matter of fact, excuse me...I think there's a leftover piece in the kitchen.

Lemon Chess Pie
Makes 8-10 servings.

1 pie crust from a box of refrigerated pie crusts
2 cups sugar
4 large eggs
1/4 cup butter, melted
1/4 cup milk
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
1 tablespoon all-purpose flour
1 tablespoon cornmeal
1/4 teaspoon salt

Fit pie crust into a 9-inch pie plate according to package directions; fold edges under and crimp. Line pastry with aluminum foil, and fill with pie weights or dried beans.

Bake at 425° for 5 minutes. Remove weights and foil. Bake 2 more minutes or until light golden brown. Cool crust completely on a wire rack.

Meanwhile, whisk remaining ingredients in a bowl. Pour filling into pie crust.

Bake at 350° for 50 minutes or until pie is firm. (Be careful not to let overbrown; shield edges if necessary.) Cool completely on a wire rack.

Cocktail of the Week: The Flapper

Yeah...girly name. And, yeah...the final product is a girly color. But this is a tasty high-octane drink. Mix one up next time you have a bit of bubbly open.

The Flapper
Makes one cocktail.

2 tablespoons gin
1 tablespoon lemon juice
1 tablespoon simple syrup
Dash of grenadine
3 ounces champagne

Shake first four ingredients in an ice-filled cocktail shaker.

Strain into a chilled champagne flute and top with champagne.

Cheers!

Roasted Baby Bok Choy

After a recent Sunday dim sum feast, we stopped by the Asian market to pick up a few things, including an inexpensive bagful of beautiful baby bok choy. (Love living in an ethnically diverse suburb. Other flavors like Mexican, Cambodian and even Persian are alsso right around the corner.)

Here's a simple recipe I used. The lemony mirin dressing would be great on other things as well...spinach, broccoli and asparagus jump to mind.



Roasted Baby Bok Choy
Makes 4 servings.


4 heads baby bok choy, (1 1/4 pounds), trimmed, leaves separated
4 teaspoons sesame oil
1 clove garlic, minced
1/4 teaspoon kosher salt
1/2 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 teaspoon mirin
Freshly ground pepper, to taste

Preheat oven to 450°F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, mirin and pepper in a small bowl. Drizzle over the roasted bok choy.

Manchego with Honey Brown Butter Sauce

We all know Manchego cheese is delicious. (Don't we?) Guess what? It's even better drizzled with honey-laced butter. This was a star at our Oscars party the other night.

Manchego with Honey Brown Butter Sauce
Makes 6-8 servings.

1 stick butter
3 tablespoons honey
1/2 pound Manchego cheese wedge
Sea salt

Melt butter in small sauté pan, and cook until it turns a golden brown. Drizzle in honey and stir to incorporate. Pour over cheese wedge and sprinkle with sea salt.

Tuesday Tips: The Salty Edition

We know we're supposed to use less salt on our food...dietary guidelines and all. But what do with it then? Here are are few constructive uses.

• Make your eggs or cream whip up faster and higher. Add a scant pinch before beating.
• Your chicken/turkey will be moister after roasting if you rub a teaspoon or so in the cavity before popping the bird in the oven.
• Make a solution of 1/2 cup salt to one quart of hot water to clean drains.
• Prevent eggs from cracking their shells when boiling...add a few pinches of salt to the water.

White Lasagna Cupcakes

I'm posting this recipe not because it's perfect, but because it's an example of one of those experiments that I try, fail slightly, but then make better on a return visit.

I'm posting the original recipe as I served it at last December's wine dinner. But it wasn't perfect. The cupcake idea was odd. It meant that they cooked unevenly and ended up with crunchy-chewy noodles on the top. The second attempt? I used the same ingredients and techniques to make "plain ol'" lasagna. Delicious.

White Lasagna Cupcakes
From Food & Wine magazine.
Makes 8 servings.

4 tablespoons unsalted butter, plus more for buttering the ramekins
3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling
1/2 pound fresh lasagna noodles
1/2 cup all-purpose flour
2 cups milk
1 large egg
1/4 cup snipped chives
2 tablespoons chopped parsley
8 ounces Fontina cheese, shredded
6 ounces thinly sliced prosciutto, finely diced
Freshly ground pepper


Preheat the oven to 350°. Butter eight 6-ounce ramekins and coat with Parmigiano; tap out the excess. Place the ramekins on a sturdy rimmed baking sheet.

In a large pot of lightly salted boiling water, cook the lasagna noodles until al dente. Drain and cool under running water. Pat dry. Using a 3 1/4-inch biscuit cutter, stamp out 24 rounds (they should fit neatly inside the ramekins).


In a large saucepan, melt the 4 tablespoons of butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and whisk over moderate heat until the sauce is bubbling and thickened, about 5 minutes. Remove from the heat and whisk in the egg, chives, parsley and 1/2 cup of the Parmigiano. Let cool slightly, then stir in the Fontina and prosciutto. Season the filling with pepper.

Arrange 1 pasta round in the bottom of each ramekin. Spoon a scant 1/4 cup of the filling into each ramekin and top with another noodle; press to flatten slightly. Top with the remaining filling and pasta rounds. Sprinkle the tops with the remaining 1/4 cup of Parmigiano and cover loosely with foil.

Bake the cupcakes for about 20 minutes, until the filling is just bubbling. Remove the foil and bake for about 30 minutes longer, until slightly puffed and the tops and sides are golden. Let cool for 20 minutes. Run a knife around the lasagna cupcakes, then invert onto plates, tapping firmly to release them. Serve hot or warm.


Food/Wine Pairing: Food & Wine nails this one. Pour a buttery, rich Chardonnay as the perfect foil to the richness of the pasta dish.

Hot Crab and Artichoke Dip

I got this recipe along with a shipment of our favorite bubbly from Schramsberg in California. We're trying it at our Oscars shindig tomorrow night.






Hot Crab and Artichoke Dip
Makes 8 servings.

1 1/2 teaspoons olive oil
1/2 red bell pepper, chopped
1 (14 ounce) can artichoke hearts, drained and chopped
3/4 cup mayonnaise
1/3 cup grated Parmesan
1/4 cup thinly sliced green onions
1 tablespoon Worcestershire sauce
1 tablespoon chopped jalapeños
1 1/2 teaspoons lemon juice
1/2 teaspoon celery salt
8 ounces crab meat, drained, shells removed
Salt and pepper to taste

Sauté red pepper in olive oil until tender. Remove to a large bowl. Add next 9 ingredients and combine until smooth. Add crab meat and season to taste with salt and pepper. Spread in an 8 inch quiche pan or casserole dish.

Bake 30 minutes at 375° until bubbly.

Serve immediately with crackers or baguette slices.

Steak House Sliders

No reason to grill only during the summer. We all get a craving for a good burger sometime. The other night, the other half decided to fix sliders, those delicious mini-burgers that make you feel better about your diet cuz they're cute and tiny.

I decided to dress mine up with some leftover wedge salad I had from lunch. Bacon, tomato, blue cheese, iceberg. Delicious. Sprinkled it with a few Durkee fried onions to stand in for the big onion ring that some steakhouses put on top of your ribeye.

The only thing I didn't get incorporated was the creamed spinach. Hmmmm.......

And of course you better serve a big steak house Cabernet with it.

Cocktail of the Week: Sparkling Pear Sidecar

I've posted a couple of pear martini recipes before. And they're both good. This one is also (if a touch on the sweet side). Might be just the thing for your Oscars soiree this weekend.

Sparkling Pear Sidecar
Makes one cocktail.

2 ounces pear brandy or liqueur
1 ounce triple sec
1 tablespoon fresh lime juice
1 tablespoon simple syrup
Splash of club soda

Place the first four ingredients in an ice-filled cocktail shaker and shake vigorously. Strain into a cocktail glass and top with the splash of club soda.

Stress Less

Winter blah's got you down? Frustrated by New Year's resolution progress? Ready to send your spouse/kids/pets packing? Here are a few ways to lower your stress level...

Close all of your computer windows (you know...the ones that stress you out...bank account, e-mail, to-do list) and open up your favorite online game. Sudoku. FreeCell. PacMan. Whatever will absorb you so that you lose track of time. Repeat daily as needed.

Plant something. A growing green thing can have a positive effect on your well-being. How about a few herbs on the windowsill? A rose bush outside the kitchen window?

You think you're all alone in the world. You're not. Make a list (and write it down to prove it to yourself) of the people you could turn to for help in a crisis. You have more folks out there ready to help you emotionally, financially or just in an everyday way than you acknowledge on a daily basis.

Finally...and this is one to do daily...first thing in the morning or last thing at night, think about five things you're grateful for. Drill down to details. Not just health and financial stability. But that your husband did the laundry. The cats didn't throw up today. And you had a great glass of red wine. You get the drill. Nothing better than a list like this to put things in perspective and distract from the things adding stress to your life.

Tuesday Tips: The Vinegar Edition

Last week, we shared a bunch of tips related to vinegar's partner-in-fizz, baking soda. Including a great treatment for clogged drains. This week, we concentrate on vinegar on its own merits.

Have a recipe that calls for lemon juice and fresh out? Substitute 1/2 teaspoon vinegar for 1 teaspoon lemon juice.

Vinegar is a great adversary for those pesky coffee/tea stains. Swirl a little in the bottom of a mug to clean. Or heat a little vinegar and water to clean out a teakettle or coffee carafe. And, of course, clean out your automatic coffeemaker by running a vinegar and water mixture through a brewing cycle. (Just make sure to run clean water through a couple brewing cycles to rinse thoroughly.)

In the same vein, run a cup of vinegar through a cycle of your empty dishwasher to flush out soap buildup and gunk.

Deodorize your garbage disposal by feeding it with a handful of vinegar ice cubes. Rinse with cold water after grinding them up.

And did you know vinegar is a great organic weedkiller. Fill a spray bottle and spray your weeds away. (Even better is the stronger undiluted 18 percent stuff you can find some places.)

Turkey Enchiladas

I was scared of this recipe at first. Lots of unusual ingredients thrown together that I don't necessarily consider enchilada filling. Color me corrected. It's delicious. Rich, tangy, cheesy goodness.

(And I'm thinking it would be a great way to use up leftover turkey at Thanksgiving time.)

Turkey Enchiladas
Makes 8 servings.

3 cups cooked cubed turkey
1 cup chicken broth
1 cup cooked long grain rice
2 plum tomatoes, chopped
1 medium onion, chopped
1/2 cup canned chopped green chiles
1/2 cup sour cream
1/4 cup sliced ripe olives
1/4 cup minced cilantro
1 teaspoon ground cumin
8 (10 inch) flour tortillas
1 can (28 ounces) green enchilada sauce, divided
2 cups (8 ounces) shredded Mexican cheese blend, divided

In a large saucepan, combine first 10 ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Remove from heat and set aside.

Place 1/2 cup turkey mixture down center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam-side down in a greased 9 by 13 baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese.

Cover and bake at 350° for 30 minutes. Uncover and bake for another 8-10 minutes or until bubbly.

Chard-Stem Gratin

I posted a recipe for sauteed chard a week ago that I really enjoy. It's great, but, most of the time, I find the stems a bit much when I sauté greens. Here's a recipe that puts them to use and keeps them from going into the compost pile.

Chard-Stem Gratin
Makes 4 servings.

1 tablespoon salt
Stems from about 2 bunches of Swiss chard, trimmed of discolored ends
1 clove garlic, halved
About 1 tablespoon butter, softened
1/2 cup panko or fresh white bread crumbs
1/2 cup grated parmesan

Preheat oven to 375°. Bring a large pot of water to boil. Add salt and chard stems. Boil until stems are tender to the bite, 10 to 15 minutes. Drain and set aside.

Rub a medium-size shallow baking dish with the cut sides of the garlic clove halves. Butter the dish and then put in the chard stems. In a sealable plastic bag, mix bread crumbs, parmesan, and butter. Sprinkle mixture on stems. Cook until top is browned and crisp, about 15 minutes. Serve hot or warm.

Spice-Rubbed Salmon

Simple. Healthy. Delicious. This is just the recipe to keep up with those month-old resolutions.

Spice-Rubbed Salmon
Makes 2 servings.

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 teaspoon light brown sugar
1 teaspoon kosher salt
2 portions salmon (6 ounces each), skin on
2 tablespoons olive oil

Toast the coriander, cumin and fennel seeds in a skillet over medium-high heat, stirring constantly, until golden brown and fragrant. 2-3 minutes. Grind spices in s spice grinder or with a mortar and pestle. Transfer to a small bowl; stir in brown sugar and salt.

Place salmon skin-side down on a plate. Rub top of each fillet with spice mixture. Cover with plastic wrap and refrigerate for one hour.

Heat the olive oil in a small oven-proof sauté pan over medium-high heat. Place the salmon spiced side down in the pan and sear for 2 minutes. Turn the salmon over and transfer the pan to the pre-heated oven. Cook until fillet is opaque throughout, about 5-6 minutes.

Serve immediately.

(This one screams for a good Pinot Noir.)

Tuesday Tips: The Baking Soda Edition

There's more to that orange box of baking soda sitting in your pantry than meets the eye. Yeah...you probably know to keep a box each in your fridge and freezer to absorb odors, but how about these ideas?

Sprinkle a bit on a damp sponge and use to erase crayon, pencil and ink marks from painted surfaces.

Clogged drain? Use that chemistry set combination of baking soda and vinegar to tkae care of it. Pour 1/2 to 1 cupof baking soda down teh drain, then slowly pour 1/2 to 1 cup of white vinegar down. Let sit for five minutes (covered if possible) and follow it all with a gallon of boiling water.

Skip the baking soda toothpaste and go for the real thing by using a simple paste of baking soda and water to brush your teeth.

From experience, I know this one works for upset stomach or heartburn. Stir 1/2 teaspoon baking soda into 1/2 ccup water and drink it down.

A Pink Cocktail for Valentine's Day

Hopefully, you're doing the smart thing and ordering delicious takeout from your favorite neighborhood joint for your romantic evening with your other half. Don't go out...always costs too much. And you shouldn't spend the evening in the kitchen. Right?

BUT...do spend enough time in the kitchen to mix up this yummy cocktail. High-octane with a balance of tart and sweet and a luscious pink the color of those little candy hearts.

V-D Cocktail
Makes two cocktails.

2 ounces vodka
1 ounce pomegranate juice
1/2 ounce lemon juice
1/2 ounce simple syrup
1 ounce club soda

Combine first four ingredients in an ice-filled shaker and shake vigorously. Pour in the club soda and stir. (Don't shake...the carbonation will make things explode.)

Strain into two cocktail glasses and serve. Quote your favorite Shakespearean sonnet...

Cheeseburger Meat Loaf

An oldie, but a goodie. (Just like me.)

Here's what the other half has requested for his Valentine's Day meal.

Cheeseburger Meat Loaf
Serves 4-6.

2 eggs
1/4 cup evaporated milk
2 slices stale bread, coarsely crumbled (I use Pepperidge Farm sandwich bread.)
1 small onion, finely chopped
1/4 cup finely chopped celery (or 1 teaspoon celery salt)
1 teaspoon salt
1/4 teaspoon black pepper
2 pounds ground sirloin
3 slices American cheese (the secret ingredient...a pocket of cheesy goodness in every slice)
1 cup ketchup
3/4 cup brown sugar

Beat eggs in a medium mixing bowl. Add cream and beat until well-combined. Add crumbs to egg mixture. Stir in and let sit until bread becomes good and soft. Add all remaining ingredients except cheese, ketchup and brown sugar and mix well.

Place 1/2 of mixture in loaf pan and flatten until even. Lay slices of cheese on top of meat, avoiding edges of the loaf. Place remaining meat mixture on top of cheese and shape into loaf shape, sealing cheese into middle of loaf.

Bake at 350° for 50 minutes to 1 hour.

Meanwhile, combine ketchup and brown sugar until brown sugar is dissolved and well-mixed. Remove meat loaf from oven and pour sauce over top. Bake for another 20-30 minutes or until done.

Let sit and rest for 10 minutes before serving.

Swiss Chard with Onions

In my mind, chard is an underappreciated green. Spinach is ubiquitous, collard/mustard greens are down-home, and kale is all the rage with the foodie set. Chard hits a sweet spot in the middle. Great texture and just enough bitterness to give flavor. And it's pretty to boot, with bright red and yellow stems.

Here's a simple way to fix it that is a great side for just about whatever you're serving. The Worcestershire adds a great depth...going to have to steal that idea for other greens and veggies. Hint: save a spoonful or two and dump into a tortilla with scrambled eggs the next morning for a great breakfast taco.

Swiss Chard with Onions
Makes four servings.

2 teaspoons olive oil
2 cups thinly sliced onion
8 cups torn Swiss chard (about 12 ounces)
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until lightly browned. Add chard; stir-fry 10 minutes or until wilted. Stir in Worcestershire, salt, and pepper.

More Healthy Snacks

I'm still trying (and moderately succeeding) at shedding a few pounds. A critical part of my strategy is snacking between meals. But of course a candy bar from the vending machine defeats the whole purpose.

So here are some healthier options that I have tried (or will try very soon):

• This first one I know well...it's a great simple side dish also. Drizzle half an avocado with a teaspoon of GREAT-quality olive oil. Finish with a pinch of kosher (or even better sea) salt. Creamy and packed with all kinds of rich good-for-you fats.
• This one you can toss together in the morning and let it marinate until snack time. Halve 3 ounces of cherry tomatoes and mix with 1 ounce crumbled low-fat feta cheese. Dress with 1 teaspoon balsamic and 1 teaspoon olive oil. Season with salt and pepper to taste. For an extra kick...a pinch of dried oregano.
• This one is an interesting combo that is a nice alternative to my typical apple and peanut butter treat. Take 3 ounces cooked chicken and enjoy with half a Granny Smith apple and...wait for it...2 teaspoons whole-grain mustard. I'm intrigued...
• And finally a mini-version of the stalwart tuna and white bean salad. Mix 2 ounces drained water-packed tuna with 3 tablespoons cooked white beans. Top with a simple dressing of 1 teaspoon olive oil, 1 to 2 teaspoons lemon juice and salt and pepper.

Tuesday Tip: Soda to Polish Your Silver

I hate polishing silver. Not only is it time-consuming, but I have always suspected that I am damaging myself and the environment using the foul-smelling commercial polishes and dips that are commonly used.

Baking soda comes to save the day.

Put your silver in a large pan with a layer of aluminum foil on the bottom. In a separate pan, boil a quart of water. When the water is boiling, add 1/4 cup baking soda (careful--it will likely foam up) and a generous pinch of salt. Pour over the silver.

Let sit a for a minute or so then drain and polish with a soft cloth.

It works quite well...

Best Baby Back Ribs

If you think ribs are only a summer-time food, think again. Yes, it's cold outside, but the secret of delicious ribs is not the grill but the oven. Low and slow...low and slow...repeat that over and over again. Then, suck it up and throw a parka on for the 10 minute finish on the grill. You'll thank me later.

And this sauce is a great one for other barbecue uses. Smoky, sweet, spicy and rich all at once.

Now, I don't know who the heck Scott Hibb is, but it would be a crime not to post the recipe under its original title...as passed on to me by a great foodie friend.



Scott Hibb's Amazing Whiskey Grilled Baby Back Ribs
Makes four servings.

2 (2 pound) slabs baby back pork ribs
Ground black pepper
1 tablespoon ground red chile pepper (I used Chimayo chile powder.)
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chile pepper

Preheat oven to 300°.


Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.

Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.


Preheat an outdoor grill for high heat.

Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

Finger. Licking. Good.

A Super Bowl of Chili

Need a super bowl of something for tomorrow's Super Bowl? Can't go wrong with this one...a basic, but great chili recipe passed down from a dear friend of my grandmother's.

Pauline's Chili
2 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
3 lbs ground chuck
2 pieces white sandwich bread ( I use Pepperidge Farm just because it's what Grandmother always had around.)
2 cans tomato sauce
1/4 to 3/4 cup chili powder (your favorite blend that includes cumin and garlic) to taste (Start with less and add more if you want more heat.)
2 cans kidney beans, drained

Sauté the onions and garlic for 2-3 minutes in olive oil. Add the ground chuck and brown completely. ( I use a metal spatula to chop the meat into small pieces as it browns.)

In a food processor or blender, blend together bread and tomato sauce and add to meat mixture. Stir in chili powder and kidney beans. Simmer for 1 hour.

I can't eat a bowl of this chili without Fritos and some grated cheese. You could also add chopped onion and even get exotic with sour cream or chopped cilantro.

Make sure and save your leftovers in fridge or freezer. It's even better after it's had a chance to sit a while.

Buffalo Chicken Dip

This is NOT a healthy recipe. But then again you don't want to keep much of a dietary score on your Super Bowl fixin's. This one fumbles when it comes to fat and should be penalized for unnecessary sodium. (Sorry...couldn't resist.)

That said, it's got great flavor. If I had a little more time to retest it and tinker a bit, I would cut back on the dressing a little and kick the chicken up to cooked white meat chicken cut in small chunks. As printed, it's a little runny and the chicken tends to get lost. I'll leave the tinkering up to you, however. (The Comments section is always open for your results...)

Buffalo Chicken Dip
Makes four cups dip.

8 ounces cream cheese, softened
1/2 cup blue cheese dressing
1/2 cup of your favorite "wing" hot sauce (I used Frank's.)
1/2 cup crumbled blue cheese
2 cans (12.5 ounces each) white meat chicken in water, drained

Preheat oven to 350°.

Place cream cheese in a mixing bowl. Stir until smooth. Mix in salad dressing, hot sauce, and cheese. Stir until blended. (I found a potato masher helpful for this step.) Stir in chicken.

Place in baking dish. (When I make things like this, I put into a couple smaller dishes, so I can replenish the snack table with a hot second batch when the first is gone.)

Bake 20 minutes, until heated through.

Serve with celery sticks and thick-cut potato chips for dipping.

Happy Chinese New Year! Shrimp Toast and Cold Sesame Noodles

We'll be celebrating the ringing in of the Year of the Rabbit with these two dishes that are favorites of mine when I'm in New York having my obligatory Chinese food meals. Unfortunately, I've not found many places here in Texas that prepare them. No worries....I make them myself.

Cold Sesame Noodles
Recipe courtesy Andrea Immer.
WARNING: This recipe makes A LOT! Think about halving it, or be ready for lots of wonderful leftovers.

1 lb. spaghetti (or vermicelli)
3 T soy sauce
2 T rice wine vinegar
1/2 teaspoon red pepper flakes
2 T packed packed brown sugar
1/2 cup smooth unsweetened peanut butter (or crunchy if you want the texture)
2 T toasted sesame oil
1 clove garlic, minced
1/2 cup low sodium chicken broth

Cook pasta in boiling salted water according to package directions. Drain and rinse under cold water until cool. Set aside.

In a saucepan, combine remaining ingredients and simmer over low heat until smooth. Cool slightly and toss sauce with cooled cooked pasta. Serve immediately or chill until ready to serve.

I garnish with chopped green onions and a little grated carrot. If you'd like, add some slices of simply poached chicken breast or a couple of cooked shrimp on top.

Shrimp Toast
Adapted from The Ultimate Shrimp Book.

1/2 cup Japanese panko bread crumbs (or plain dry bread crumbs)
8 cups plus 1 tablespoon canola oil
1/2 pound small uncooked shrimp, peeled and deveined
1 egg white
2 teaspoons minced ginger
2 teaspoons soy sauce
1 clove garlic, minced
4 slices dense white bread (a la Pepperidge Farm), crusts removed

Heat 8 cups of oil in large saucepan or electric deep fryer. (I love my deep fryer. Get one if you don't have one.)

Combine remaining 1 tablespoon oil, shrimp, egg white, ginger, soy sauce, and garlic in food processor. Process until a smooth paste is formed.

Divide paste among four slices of bread and spread evenly to edges. Cut each slice diagonally into four triangles.

Dip each triangle, shrimp side down, into bread crumbs. Press bread crumbs in gently so they adhere to toasts.

Fry in hot oil until golden brown, about two minutes each side, turning once or twice.

Remove toasts and drain on paper towels. Sprinkle with salt and serve immediately.

These are great with duck sauce or a little hot Chinese mustard.

Mushroom Puffs

Looking for a chic hors d'oeuvres recipe for your upcoming Oscars party? Life Should Be Beautiful again saves the day...

Mushroom Puffs
Makes about 24 puffs.

1/2 tablespoon butter
1/2 tablespoon olive oil
1 tablespoon minced shallot (about 1 small)
1 teaspoon minced garlic (1 or 2 cloves)
1/3 pound button mushrooms, cleaned, trimmed, and finely chopped
2 teaspoons minced fresh thyme or 1 tsp. dried
1/2 tablespoon soy sauce
1/2 pound chilled puff pastry
1 egg
1/4 cup heavy cream

Melt butter with olive oil in a medium frying pan over medium-high heat. Add shallot and garlic and cook 30 seconds, stirring. Add mushrooms and thyme and cook, stirring occasionally, until mushrooms stop giving off liquid and start to brown, about 5 minutes. Add soy sauce and cook just until liquid has evaporated, about 2 minutes. Let cool to room temperature.

Preheat oven to 400°. On a floured work surface and with a floured rolling pin, roll pastry sheet out to a thickness of 1/8 inch. Cut pastry into rounds with a buttered and floured 2-inch biscuit or cookie cutter with fluted edges and arrange rounds 1/2 inches apart on 2 baking sheets.

Press the middle of each round with your finger to make a depression, leaving a 1/4-inch-wide rim. Poke each center once with a fork and top with a scant teaspoon of mushroom filling. Whisk egg and cream together and set aside.

Bake pastries until golden brown and beginning to puff, 8 to 12 minutes. Remove from oven and lower heat to 350°.

With the end of a small funnel, carefully punch down centers of pastries while spooning about 1/2 teaspoon egg-cream mixture through funnel (to help guide the liquid) and into pastry (spoon in more if the pastry will accept it without overflowing). Bake pastries another 10 to 15 minutes, or until deep golden brown.

Tuesday Tips: Perfect Roasting Techniques

Here are a few ideas to help you end up with the perfect piece of browned, but tender roast pork, chicken or beef.

• Always preheat the oven. Twenty minutes at least. That gives the meat the dry blast of heat equivalent to searing a steak on the grill.
• Bring your meat or poultry to room temperature before roasting. You want it to be cooking not warming when it first goes in. That means an hour for a whole chicken and 2 hours for large cuts of meat. Go ahead and season the meat and use the time for the seasoning to penetrate.
• Roast meat on a rack so it doesn't sit in its own juices. That's called braising.
• You should know this from grilling steaks, but let roasted meat and poultry rest for at least 10 minutes before carving. This lets the juices redistribute rather than leak out with the first cut. Large roasts over 3 pounds should stand for 20 minutes. And don't be afraid of it...let your Thanksgiving turkey rest for half an hour.

Veggie Detox Juice

The other half and I are trying to be a bit healthier (and hopefully a bit thinner as a result) this year. One strategy is Meatless Monday...as many fruits and vegetables and as few carbs and dairy as possible. And, of course, no meat.

One way to kick start it is this juice. We stock up on the ingredients on our Sunday produce run and then make some on Monday (and if we're feeling particularly virtuous Tuesday too) for breakfast.

(One drawback though...the other half's coworkers wanted to know if he was drinking blood.)

Veggie Detox Juice
Makes two servings.
From Bon Appetit.

2 firm bosc pears, stemmed, cut into wedges
1 3/4-inch piece peeled fresh ginger
5 medium carrots, scrubbed (about 1/2 pound), cut into 2- to 3-inch pieces
2 celery stalks, trimmed, cut into 2-to 3-inch pieces
1 baby beet, trimmed, scrubbed
1/2 cup (packed) fresh Italian parsley (stems and leaves)
2 teaspoons fresh lemon juice

Push pears and ginger through juice extractor. Working in batches, push carrots, celery, beet, and parsley through juice extractor. Stir in lemon juice. Divide between two 8-ounce glasses and serve.

Easy Chicken Curry

Here's a quick delicious way to use up that frozen chicken breast or leftover rotisserie chicken. You could also use shrimp or turkey. (Hello...Thanksgiving leftovers.)

Turkey Curry
From Cooking Light.
Makes four servings.

2 tablespoons canola oil
1 1/2 cups chopped onion (about 1 large onion)
2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
1 (14-ounce) can fat-free, less-sodium chicken broth
3 cups chopped cooked chicken (about 1 pound)
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro

Heat canola oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes. Add flour and curry powder; sauté 1 minute. Stir in chicken broth; bring to a boil. Stir in turkey and salt. Reduce heat, and simmer 5 minutes or until thickened.

Serve over cooked rice. Garnish with cilantro.

Mexican Chocolate Bundt Cake

It's all to easy to dismiss Mexican chocolate as "just" chocolate cake with cinnamon added. While true, that simple addition is more than 1+1=2. More like 1+1=457. And add the glazes this recipe calls for? The final result is too delicious to try and enumerate...


Mexican Chocolate Bundt Cake
Makes 12 servings.

1 (18.25-ounce) package devil’s food cake mix
1 teaspoon ground cinnamon
1 1/2 cups water
1/2 cup vegetable oil
3 large eggs
1 cup semisweet mini morsels, divided
2 tablespoons butter
1/4 cup firmly packed light brown sugar
2 to 3 tablespoons milk
1 tablespoon vanilla extract
1 cup powdered sugar
1 tablespoon shortening
2 tablespoons sliced almonds, toasted

Combine first 5 ingredients in a large mixing bowl. Beat at medium speed with an electric mixer 2 minutes. Stir in 1/2 cup chocolate morsels. Pour batter into a greased and floured 12-cup Bundt pan.

Bake at 350°F for 33 to 35 minutes or until cake springs back when lightly touched. Cool in pan on wire rack 10 minutes; remove cake from pan, and cool completely on wire rack.

Cook butter, brown sugar and 2 tablespoons milk in a heavy saucepan over medium-low heat, stirring constantly, until sugar is melted. Remove from heat; stir in vanilla. Gradually stir in powdered sugar; if glaze seems thick, add remaining 1 tablespoon milk, stirring to desired consistency. Drizzle glaze over cooled cake.

Microwave remaining 1/2 cup chocolate morsels and shortening in a small microwave-safe bowl on HIGH for 30 seconds or until melted. Pour melted chocolate into a small zip-top freezer bag. Snip 1 corner of bag, and drizzle over brown sugar glaze. Sprinkle almonds on cake.

Easy Braised Brisket

I think that winter is all about low and slow. Crock Pots. Soups and stews. Braises. A little (a VERY little in this case) prep work leads to a rich and rewarding meal. (And the extra heat in the kitchen helps keep your house toasty, no?)

I'm giving you a little lead time with this recipe so you can buy your brisket this week and then cook it this weekend. Enjoy!

Easy Braised Brisket
Makes 6 to 8 servings.

3 to 4 pound brisket, trimmed of most fat
1 bottlke Heinz chili sauce
1 large onion, sliced
1/3 cup brown sugar

Preheat your oven to 350°.

Place the brisket in a cast iron dutch oven with lid. Season with salt and pepper. Scatter the onion slices over the brisket. Stir the chili sauce and brown sugar together and pour over top of bricket and onions.

Bake for 3 to 4 hours, until the meat is meltingly fork tender.

Tuesday Tips: No Buttermilk? No Problem....Two Buttermilk Substitutes.

I confess that I don't keep buttermilk around. But every now and then it's needed for baking or tenderizing. (OK...OK...usually it's for Ranch dressing.)

Here are a couple of ways to whip up something oh-so-close to the real thing.

• Whisk together 3/4 cup plain low-fat yogurt and 1/4 cup low fat milk.
• OR...Stir one teaspoon cider or white vinegar into 1 cup low-fat milk. Let stand at room temp for a few minutes to curdle and thicken before using.

Turkey Tetrazzini

This is comfort food at it's best. Fix it for a great cold night meal. And then hang on to the recipe. It can be put to great use when you have leftover turkey at Thanksgiving. (And, of course, you could substitute chicken.)

Turkey Tetrazzini
Makes 8-10 servings.

12 ounces cooked spaghetti (Don't overcook...it will cook more while baking.)
6 tablespoons unsalted butter
6 tablespoons flour
3 1/2 cups chicken broth (Make turkey stock with the carcass if you're doing this post-Thanksgiving.)
3/4 cup milk (or half and half or cream)
1 tablespoon minced fresh rosemary (or 1/2 T dried)
1/2 tablespoon dried thyme (or 1 T fresh)
(In a dish like this, I prefer fresh rosemary, but dried thyme for some reason. Just use whatever you have on hand.)
Generous grating of fresh nutmeg.
Salt and pepper.
2 cups (or more) turkey diced in 1/2 inch or so pieces
12 ounces frozen green peas
3/4 cup dried breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons olive oil

Preheat the oven to 350°.

In a large saute pan, melt the butter over low heat. Add the flour and stir, cooking until just barely colored, about 2 minutes. Gradually whisk in stock and cook, stirring frequently, until thickened, about 4 minutes. Stir in the milk and add the rosemary, thyme and nutmeg. Remove from the hear and stir in the turkey and peas. Season with salt and pepper to taste.

Combine the turkey mixture with the cooked pasta and turn into a 9 by 13 casserole that you've sprayed with cooking spray. Make sure that the turkey and peas are evenly distributed throughout the spaghetti.

Bake for 20 minutes until heated through. (Watch carefully...if tips of spaghetti are browning too much, cover the casserole with foil.)

Meanwhile, combine the breadcrumbs, Parmesan and olive oil. Sprinkle evenly over casserole and return to oven, uncovered, for 10 minutes until breadcrumbs are lightly browned.

Turkey Vegetable Soup with Dressing Dumplings

Here's my contribution to today's "Soup Swap." I had a turkey breast that I roasted last week and pulled this recipe out to test for a post-Thanksgiving post in November. No reason to wait though. This is a great soup for a cold winter night. And while I bet you don't have leftover dressing just lying around, you certainly can whip up a batch of Stove Top to use for the dumplings. (Or just use your favorite dumplings recipe.)

Turkey Vegetable Soup with Dressing Dumplings
Makes 8 servings.

Carcass from one 12-14 pound roasted turkey, picked clean, plus 2 cups shredded cooked turkey meat (divided use)
2 large onions, 1 quartered and 1 chopped (divided use)
4 peeled carrots, 2 coarsely chopped and 2 sliced (divided use)
4 stalks celery, 2 coarsely chopped and 2 sliced (divided use)
6 garlic cloves, 4 smashed and 2 chopped (divided use)
1 bay leaf
10 whole black peppercorns
2 large eggs
6 tablespoons flour, plus more as needed
½ teaspoon salt, plus more as needed
Freshly ground black pepper, to taste
2 cups leftover dressing
1 tablespoon extra-virgin olive oil
2 sprigs fresh thyme

Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour.

Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10 to 12 cups broth.

Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt and some black pepper together until smooth. Add the leftover dressing and mix until well-combined; cover and reserve.

Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme and reserved broth and bring to a simmer; cook until vegetables are just soft, about 10 minutes.

Roll level tablespoons of the dumpling mixture into balls with wet hands (see Note) and drop into the simmering soup; cook until dumplings float, 3 to 4 minutes. Gently stir in the turkey meat and corn and season with salt and pepper, then simmer until heated through. Serve immediately. Makes 8 servings.

Note: Moistness of dressing can vary; if the dumpling dough is too soft to roll, add flour a teaspoon at a time until it is firm enough to hold its shape while rolling.

Cold Weather Prep: Stocking Your Winter Coat Pockets

When Mother Nature socks North Texas with cold weather, I know which coat is coming out of my closet. My 20 year old London Fog trench coat. It's also the coat I pack if travel takes me to someplace like Chicago or New York in the frigid months. So cold weather definitely equals trench coat.

So I stock said coat with the other supplies I know I'm going to need:

• Gloves
• Lip balm for the effects the cold and wind have on my kisser
• And a mini-package of Kleenex for the unavoidable runny nose

If I lived someplace truly cold (and you might), I'd stock ALL of my coats with these necessaries. Sure keeps you from scrambling looking for gloves. And even better...from being caught by Jack Frost without them.

Herb Rub for Turkey (Or Chicken or Pork)

I had an extra turkey breast that I bought during Thanksgiving sales at the grocery that I had frozen. Pulled it out last week and brined it (More on that in a later post.) then rubbed this delicious rub on it and roasted it. Added a great flavor to wonderfully crisp browned skin. I'm using it next time I roast a chicken and might even try it on pork tenderloin...it's wonderfully versatile.

Herb Rub

2 tablespoons olive oil
1 tablespoon minced garlic
2 teaspoons freshly squeezed lemon juice
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh thyme (You could use dried herbs....just use a little less of each.)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Combine all ingredients and rub on the outside of your turkey, chicken or pork. Roast according to your recipe.

Tuesday Tips: Dryer Sheets

We don't use dryer sheets regularly, but I still have a box of them in the laundry room. Here are some additional ways they (and even lightly used ones) can be redeployed:

Stick a couple in those smelly shoes overnight.

Wipe the surface of your TV screen or computer screen to remove static. (Makes sense, no?)

Use it in a sachet in your clothing drawers to keep socks and underwear smelling "out of the dryer" fresh. (A similar strategy it to put a sheet in the bag of your vacuum cleaner or under the seats in your car.)

I haven't tried this one yet, but sounds promising. Place a fresh sheet in the bottom of a pan with caked-on food. Fill the pan with lukewarm water and let sit overnight. It's supposed to be easier to clean in the morning. (If it doesn't work, I'll be sticking with this...

Quinoa with Mushrooms

This is a recipe that I received from Andrea Immer Robinson with a wine shipment. The pairing was a South African blend of Syrah, Grenache and Mourvedre. The wine had some peppery as well as gamey notes with just enough fruit. I'd suggest a good quality Sangiovese (preferably Italian) as an alternate idea.

And it paired/pairs beautifully with this healthy earthy dish. Its first life was as a side dish to some roast pork. I added some cooked shrimp and a drizzle of olive oil to the leftovers for a yummy and good for me lunch.

Quinoa with Mushrooms
Makes 4-6 servings.

2 tablespoons unsalted butter
2 shallots, finely minced
6 ounces mushrooms (shiitake are suggested, but I used button mushrooms with no ill effects.)
Salt and pepper
1 cup quinoa
1 1/4 cups chicken broth
1 tablespoon chopped fresh thyme (or 1/2 tablespoon dried thyme)

In a medium skillet, melt the butter on medium heat. Add the shallots and cook, stirring occasionally, until softened. Add the mushrooms and season with salt and pepper to taste. Raise the heat to medium high and cook, stirring frequently, until the mushrooms are tender and beginning to brown slightly. Remove from the heat and set aside.

Meanwhile, rinse the quinoa in cold water and drain. Bring the stock to a boil and add the quinoa. Cover, reduce the heat and simmer for 12 minutes. Remove from heat and let stand for 5 minutes.

Combine with the mushrooms and stir with a fork to fluff the quinoa. Sprinkle the thyme on top and serve.

Turkey Cobb...Sandwich

I've been brown bagging it quite a bit lately. For a couple of reasons...it's cheaper. And usually a lot healthier. Sometimes it's leftovers from dinner the night before. Sometimes a salad of some sort. And other times a sandwich.

But I am not a plain 'ol sandwich kind of guy. It takes more than just white bread and cold cuts to keep me happy. Usually it's as easy as high-quality bread or some unusual vegetables. I ran across some inspiration the other day...a sandwich which combines the best of a Cobb salad and puts it between bread. It's fantastic.

Turkey Cobb Sandwich
Makes one sandwich.

1 tablespoon mayonnaise
1/2 tablespoon crumbled blue cheese
Bread (sourdough, sandwich roll or even whole-grain. Toast it if you'd like.)
3 slices bacon
1 small avocado, sliced
2 slices tomato
1 egg (hard boiled and sliced if you're packing ahead, fried if you're eating immediately after construction)
4 slices turkey

Blend the mayo and blue cheese. (This is your dressing.) Spread it on your bread and stack remaining ingredients.

More Healthy Snacks....

More no carrot snack options to stick with those New Years resolutions...

Kick a handful of almonds up a notch with a few dried cherries or dried blueberries.

How about four tablespoons of hummus with a few radishes and celery sticks?

A cup of shelled edamame. (Yum.)

If you're a cereal guy, snack on a cupful of healthy cereal like bran flakes or Wheat Chex.

And, yes, low-fat yogurt is all right (just avoid the ones with loads of added sugar). And if you HAVE to hit the vending machine, grab the small bag of pretzels rather than the Snickers.

You have any snack ideas to share? The Comments are below...

Tuesday Tips: Olive Oil

I keep a pretty blue jug of olive oil on the kitchen counter. I use it all the time to cook, make a dressing, finish a dish. But I ran across these additional uses recently...



Haven't tried this one yet (almost seems like a waste of good olive oil!), but supposedly it provides an oh-so-close shave when used in place of shaving cream.

This one I HAVE tried and it seems to work...add a quarter teaspoon to your cat's food to help prevent hairballs.

Out of furniture polish? Apply a drop or two of olive oil to a cloth and use it to buff your wooden furniture.

This is desperate, but perhaps in the middle of the night...you can use a drop or two olive oil to the top of squeaky door hinges.

Any tips you can share?

Slow Cooker Balsamic Braised Chicken

Snowmageddon 2011 has come and gone here in North Texas. We got about 2 inches of the fluffy white stuff here just north of Big D, but no ill effects like lots of ice or broken trees.

That said, I wasn't setting foot outside in the frigidity. So a dinner fo which we already had the ingredients on hand was necessary. And since nothing is better on a cold winter day than a braise, the slow cooker was in order.

Inspired by a recipe in Slow Cooker: The Best Cookbook Ever, here's what I came up with. It was delicious over steamed rice. And I'm betting will be even better when I take it for lunch at the office tomorrow.

Slow Cooker Balsamic Braised Chicken
Makes 6-8 servings.

6 strips bacon, cut into 1 inch pieces
8-12 pieces chicken*
Salt and pepper (or garlic pepper)
2 tablespoons chopped fresh rosemary
3 cloves garlic, peeled
3/4 cup balsamic vinegar (Don't waste the good stuff. A decent quality brand from the grocery is fine.)
2 shallots, peeled (A small onion, sliced would work also.)
1 1/2 cups chicken broth (I actually used vegetable broth since that was the first can I grabbed out of the pantry.)

In a large skillet, cook the bacon over medium heat until crisp. Remove bacon and drain on paper towels. Reserve bacon drippings in the pan.

Sprinkle the chicken pieces evenly with salt and pepper. Cook chicken in batches until browned, about 12 minutes. Set aside and keep warm while you cook the remaining chicken pieces. When completed, place the chicken in a slow cooker.

Add the rosemary, garlic and shallots to the pan. Cook over medium-low heat for 1-2 minutes. Deglaze the pan with the balsamic vinegar, making sure you scrape the bottom of the pan to get all of that yummy goodness. Pour contents of sauté pan over chicken in slow cooker.

Add broth to slow cooker and cover. Cook at low for 6 hours (high for 3 if you're in a hurry).

Serve with rice, potatoes or polenta. If you're feeling particularly decadent, sprinkle some of the reserved bacon on top.

*I used a bag of mixed pieces we had leftover from a chicken frying night. A few legs, couple of thighs and a breast. Use whatever is your favorite. If you're worried about fat, take the skin off. I don't like doing that...the skin adds to much flavor and texture. I just defat the dish after it's been in the fridge overnight. Braises are always better the second day.

Wine Pairing:This calls for a dusky, earthy, almost primitive red. We opened a delicious Sangiovese.

Happy Birthday, Elvis. Honey-Glazed Bacon

If Elvis hadn't already left the building, he'd turn 81 today. And it's likely that he'd order up one of his favorites...a fried peanut butter-banana-bacon sandwich. We're Elvis fans, but not a fan of that monstrosity.

We ARE a fan of bacon though, so just might whip up a batch of this deliciousness. You could use the final product on a salad, as a burger topper or on some veggies. Or just eat it out of hand....it's like candy.


Honey-Glazed Bacon

1 pound thick-cut bacon (You can only do a few slices at a time if you'd like. It's best straight out of the oven.)
2 tablespoons honey
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 tablespoon sesame seeds

Preheat the oven to 375°.

Line 2 rimmed baking sheets with parchment paper. Arrange the bacon slices on the paper in a single layer.

In a small skillet, combine the honey, coriander and cayenne and cook over high heat until melted, about 1 minute. Brush the spiced honey on one side of the bacon and bake for 10 minutes.

Sprinkle lightly with sesame seeds and bake for 5 to 10 minutes longer, depending on the thickness and fattiness of the bacon, until sizzling and browned. Transfer the bacon to paper towels, glazed side up, to drain and cool slightly. Serve right away.

Healthy Snacks

If you're like me (and countless others in this first week of 2011), you've made a resolution to eat healthier and maybe shed a few pounds. A key to that for me is lots of (healthy) snacks to keep my metabolism revved. But no carrot sticks for me. Here are some tasty snack ideas I ran across the other day.

A one-inch cube of hard cheese (smoked Gouda, anyone?) and 4 dried apricot halves.

Cucumber slices and a wedge or two of Laughing Cow cheese.

Apple slices with a spoonful of peanut butter (or even better...almond butter).

Melba toast with a light spread of cream cheese.

A couple of slices of deli turkey and a handful of grapes.

More next week....

Roasted Beets and Celery Root with Goat Butter

This dish paired beautifully with a Sauvignon Blanc at last week's wine dinner. ("Who knew celery root could be so SWEET?" was a repeated comment...) I'm betting it would be almost as delicious omitting the goat butter (use a little olive oil instead)..and would make a great healthy side dish.

Roasted Beets and Celery Root with Goat Butter
From Food and Wine magazine.
Makes 4 servings.

1 1/4 pounds trimmed baby beets, preferably golden, scrubbed
1 tablespoon extra-virgin olive oil
3 tablespoons goat butter
1 pound celery root, peeled and cut into 2-by- 1/2-inch batons
2 thyme sprigs
Salt and freshly ground pepper
1 cup vegetable stock

Preheat the oven to 350°. In a baking dish, toss the beets with the oil. Cover with foil and roast for about 1 hour, until the beets are tender when pierced. Let cool slightly, then peel the beets and cut them into small wedges.


In a large, deep skillet, heat 2 tablespoons of the goat butter. Add the celery root and thyme sprigs and season lightly with salt and pepper. Cook over moderate heat, stirring occasionally, until lightly browned in spots, about 5 minutes.

Add 1/4 cup of the stock and simmer over moderate heat until nearly evaporated, about 2 minutes. Add the remaining stock, 1/4 cup at a time, and cook until the celery root is tender, 8 to 10 minutes total. Stir in the beets and cook until heated through, about 2 minutes. Discard the thyme sprigs.

Swirl in the remaining 1 tablespoon of goat butter and season with salt and pepper. Serve right away.

Tuesday Tips: The Lemony Fresh Edition

A new year means a resolution to return to our regular Tuesday Tips feature. This week...a few unusual uses for the humble lemon.

Sanitize that chopping block or cutting board. Rub a lemon half over. For some additional abrasive power, sprinkle the lemon with a little kosher salt first.

We all know this one, right? Use lemon juice to keep foods from turning brown. Toss apple or pear slices in a little lemon juice or dunk them in a bowl of water with some lemon juice added. Give a generous squeeze over the top of your guacamole to keep it from acquiring that unappetizing brownish hue.

Make removing soft cheese or sticky foods from a grater a lot easier by rubbing both sides with the pulp side of a cut lemon.

And a decorating tip. A big bowl of lemons make a great centerpiece or spot of color on your kitchen counter.

Do you have any other lemony tips? Post them in the comments section below...

Spinach-Artichoke Dip

It's not too late to start planning for your Super Bowl or Academy Awards party, is it? No way. Besides, you need to have a good hot spinach dip recipe in your arsenal anyway.

This one fits the bill nicely. Mind you, it makes a BIG batch (almost 6 cups) so you might want to put it into two smaller dishes so you can replace the first one with a hot successor...

Spinach-Artichoke Dip
From Cooking Light magazine.

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Preheat oven to 350°.

Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Kung Pao-Style Drumsticks

This was one of the "nibbles" I served to kick off last week's seven course wine dinner. (Although it looks like a huge monster in the close-up photo to the left...)

Tangy, spicy and crunchy...they were a real hit. Enough of a success that the other half and I made up another batch for our New Year's Eve celebration. Both at the dinner and on New Year's Eve they were delicious with bubbly. The fizz and acidity cut through the sauce and spice for a perfect pairing.

The original recipe called for turkey drumsticks. That was too much meat for what I wanted to do, so I substituted chicken drumettes. Made for a messy, but perfectly sized hors d'oeuvre. Next time, I might substitute a little fried chicken tender or nugget. And the sauce by itself would be a great toss-in with soba noodles. Make sure and toss the peanuts and green onions on top...

Kung Pao-Style Drumsticks
Adapted from Food & Wine magazine.
Makes 8 appetizer portions.

1/3 cup honey
1/4 cup minced fresh ginger
1 quart canola oil
2 tablespoons olive oil
1 medium shallot, minced
3 garlic cloves, minced
2 tablespoons mirin
3 tablespoons unseasoned rice vinegar
3 tablespoons low-sodium soy sauce
3 tablespoons dark soy sauce
2 tablespoons hoisin sauce
1 tablespoon sambal oelek
1 cup flour
8 chicken wings/drumettes
1/4 cup salted roasted peanuts, chopped
2 scallions, minced


In a small saucepan, bring the honey and 1 tablespoon of the ginger to a simmer. Let cool, then strain the honey into a bowl.

In a medium saucepan, heat the 2 tablespoons of olive oil. Add the shallot and cook over low heat, stirring, until softened, about 4 minutes. Add the garlic and the remaining 3 tablespoons of ginger and cook over low heat until softened, about 2 minutes. Stir in the mirin and vinegar and simmer until slightly reduced, 2 minutes. Add both soy sauces and the hoisin and simmer just until slightly thickened, about 1 minute. Stir in the sambal oelek.


In a large, deep skillet, heat the 1 quart of canola oil to 350° on a deep-fry thermometer. (Or use a deep-fryer.) Toss the drumettes in the flour, seasoned with salt and pepper. Add the drumettes and fry over moderate heat, turning occasionally, until crisp and golden, 7-10 minutes; be sure to maintain the oil temperature at 350°. Drain the drumsticks and blot with paper towels.

Transfer the drumettes to a large bowl and toss to coat with the sauce. In a pie plate, combine the peanuts and scallions. Roll the drumettes in the peanut-scallion mixture, drizzle with the ginger honey and serve.