Pandemic Cooking Continues...

 

This pandemic has been going on for more than a year.  Over 500,000 have died in the U.S. and over 2 ½ million have died worldwide.  Vaccines are now available and, thankfully, Rich and I have both had ours and hope to remain healthy.  It has been a scary time!  We pray for a better time for all people everywhere.

 

While we have been quarantined this past year, I’ve been cooking … a lot!!  I posted a couple of recipes last year and just noticed that I didn’t post any in 2019.  In my defense… I was having knee problems that year and had my right knee replaced in October 2019 and my left knee replaced in August 2020.  I will try to be better about posting recipes and I invite all my friends and family to send me their favorite recipes and I will be glad to post them as well.  As I said at the beginning of this blog 11 years ago… I only post recipes that either I have tried or others have tried so I know they are good.

 

Here are a few more…

 

Hotel Roanoke Peanut Soup

 

When we lived in Roanoke, VA, the Regency Room at the Hotel Roanoke was one of the places we loved to go on special occasions.  One of their signature dishes is peanut soup.  The recipe below is a combination of the recipe posted on the hotel website and the one I got from the chef of the Regency Room about 30 years ago.

 

Ingredients:

 

·     1 stick of butter

·     1 small onion finely chopped

·     2 stalks celery finely chopped

·     4 T all-purpose flour

·     2 quarts chicken broth (I prefer Kitchen Basics brand)

·     2 ½ cups creamy peanut butter (I prefer Jif)

·     1 T lemon juice

·     2 T dry sherry

·     Salt to taste

·     Chopped dry roasted peanuts to top

 

Instructions:

 

In a large pot, melt the butter, add the onions and celery and sauté until tender.  Stir in flour until well mixed.  Gradually stir in the chicken broth, stirring to keep the mixture smooth.  Simmer on low heat for about 30 minutes. 

Remove from the heat and puree the soup mixture with an immersion blender.  Stir in the peanut butter, lemon juice, and sherry.  Salt to taste.  Heat through and serve with chopped peanuts.

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Butter Fried Chicken

 

This recipe is from chef Andrew Zimmern and I got it from Food & Wine magazine.  It is amazing!!

 

Ingredients

 

·       4 boneless, skinless chicken breasts (2 pounds), halved crosswise (I used 3 breasts)

• 1 cup all-purpose flour (I used ½ cup)
• 3/4 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper
• 1 cup breadcrumbs
• 2 tablespoons finely grated Parmigiano-Reggiano cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/8 teaspoon cayenne pepper
• 4 large eggs (I used 2 eggs)
• 2 sticks unsalted butter
• Kosher salt
• 3 shallots, minced (I used green onions)
• 3 tablespoons capers, drained
• 1 lemon, thinly sliced

 

Directions

• Step 1

Using a meat mallet, lightly pound any thicker parts of the chicken breasts so they are of even thickness. In a shallow baking dish, mix the flour, salt and pepper. In another shallow baking dish, mix the breadcrumbs, cheese, oregano, basil and cayenne. Place the eggs in a medium bowl and beat well.

• Step 2

Working with one piece of chicken at a time, dredge in the flour, then dip the chicken in the egg, letting any excess drip back into the bowl. Dredge in the breadcrumbs, pressing to help the crumbs adhere. Transfer the chicken to a baking sheet.

• Step 3

In a large cast-iron skillet, melt the butter over moderate heat. Add 4 chicken pieces and cook until golden brown and cooked through, turning halfway, 6 to 8 minutes. Transfer the breasts to a serving platter and season with salt. Repeat with the remaining chicken.

• Step 4

Add the shallots and capers to the skillet and cook, stirring, for 30 seconds. Stir in the lemon slices.  Spoon some of the sauce over the chicken and serve with the remaining sauce on the side.

 

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Norwegian Oatmeal Bread

 

I’ve made a lot of bread during this pandemic and here is a new favorite.  This is a recipe from my friend, Gloria Rainer in Illinois.  It is a recipe handed down to her husband, Brian, by his Norwegian aunt.  The notes are Brian’s.  (My note… I used a stand mixer with a bread hook and it worked really well.)

 

Ingredients:

 

1 cup quick oatmeal

½ cup sugar

3 tsp. salt

2 Tablespoons of butter

1 cup water

1 cup milk (not skim)

2 pkg yeast

½ cup warm water

6 cups flour

 

Instructions:

 

Measure rolled oats, sugar, salt and butter in mixing bowl.  Heat 1 cup water and 1 cup milk to scalding and pour over the oatmeal mixture.  Cool.    Dissolve yeast in warm water and add to cooled oatmeal and add half of the flour. Beat well and continue adding flour until you can handle dough without it being too sticky.  You want to use less rather than more flour.

Put on board and knead until smooth.  Then let rest on the board for 10 minutes.  Then continue kneading until little blisters form on dough. 

Place dough in a buttered bowl and cover with a damp cloth.  Let rise, then punch down and let rise again.

Grease two bread pans 5 x 9” and divide the dough in half.  (Note: I use three bread pans which are a bit smaller than 5 x 9”.) 

Form into loaves and place in prepared pans.  Let rise again. Bake for 10 minutes in a preheated 400 degree oven.  Finish at 325 degrees for 25 to 30 minutes. Keep an eye on the loaves since they may over-brown.  I usually cover the loaves with tin foil so they do not over brown.

Take out of the pans and cool on racks.  Brush top of loaves with better or cream.

 

Note:  If you have an instant cooking thermometer, place the probe into the middle of the loaf.  The internal temperature of a fully baked loaf is 190 degrees.  When it is that temperature, immediately remove it from the oven.  This temperature is always the temperature of a completely baked loaf of bread. 

 

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Rich sometimes kids me about “tweaking” recipes.  I’m sure all of you who enjoy cooking know what I mean.  I often look at a recipe and think, “It would be better if I added this, or changed that.”  That’s what I did with the recipe below that I got from Southern Living magazine.  I added my “tweaks” in parenthesis in italiacs.  As all Southern cooks know… everything’s better with bacon! 😁

 

Skillet-Toasted Gnocchi with Peas

(And Bacon and Mushrooms)

Ingredients

• 1/4 cup salted butter, divided (or bacon grease)
• 1 (16-oz.) package potato gnocchi
• 1 tablespoon minced garlic (about 1 large garlic clove)
• 2 teaspoons chopped fresh thyme
• 1 1/2 cups reduced-sodium chicken broth
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 (10-oz.) package frozen sweet peas, thawed, or 1 1/2 cups shelled fresh sweet peas
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
• 2 ounces Parmesan cheese, grated (about 1/2 cup)
• (I bunch of sliced mushrooms… whatever kind you like.)
• (6 strips of bacon, fried, crumbled and set aside)
  

 

Directions 

 

Heat 2 tablespoons of the butter in a large nonstick skillet over medium-high (or use the grease from the strips of bacon you have fried); (add the sliced mushrooms and sauté until soft.  Remove mushrooms from the pan.), add gnocchi, and cook, stirring occasionally, until browned all over, about 10 minutes. Add garlic and thyme (and mushrooms), and cook, stirring often, until fragrant, about 1 minute. Add broth, salt, and pepper; bring to a simmer, and cook until reduced by about half, 4 to 5 minutes. Add peas, parsley, lemon zest, lemon juice, and remaining 2 tablespoons butter (you don’t need to add butter if you used bacon grease); cook, stirring constantly, until butter melts, about 1 minute. (Fold in the crumbled bacon.) Top with Parmesan, and serve immediately.

 

 

 

 

 

Quarantine Cooking

This is a weird and scary time in our country and in the whole world!  Currently, many states are on lock-down and stay at home orders.  The only time I go out is to the grocery store, drug store, or for a walk with Rosie and Rich.  Because I'm home all the time, I'm cooking and eating more.  I just got a recipe chain email from a friend and neighbor asking for recipes.  I usually don't do those emails, but I thought, under the circumstances, it might be fun.  So here is the email I sent to the first person on my list...

Healthy Greek Chicken with Tzatziki Sauce

Make this Greek Chicken with Tzatziki Sauce tonight! Tender Greek seasoned chicken with cool, creamy Tzatziki sauce is a delicious, easy and healthy dinner with Mediterranean inspiration. (gluten-free, nut-free)

• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: main dish
• Method: grilled
• Cuisine: Greek

Ingredients

Greek Seasoning:

• 1 tsp salt
• 2 tsp garlic powder
• 1 tsp onion powder
• 2 tsp dried basil
• 2 tsp dried Greek oregano
• 2 tsp paprika
• 1 tsp freshly ground black pepper
• 1 tsp dried rosemary, minced
• 1 tsp dried dill weed
• 1 tsp dried marjoram
• 1/2 tsp ground thyme
• 1/2 tsp ground nutmeg

Greek Chicken:

• Juice of 2 large lemons
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 4 tbsp seasoning
• 2 large boneless, skinless chicken breast

Tzatziki Sauce:

• 1/4 cucumber
• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• 2 tbsp chopped fresh dill
• Juice of 1/2 lemon
• 1/8 tsp salt
• Pinch black pepper

(Note:  I used store-bought Tzatziki sauce and added chopped cucumbers.)

Instructions

1. To make seasoning, mix all spices together. It will make about 1/2 cup. Set aside for later.
2. For the chicken, butterfly boneless, skinless chicken breasts into 2 even pieces each. Rub Greek seasoning evenly over chicken. Place in a shallow dish or large plastic bag with lemon juice, vinegar and olive oil. Let marinate for 30 minutes.
3. While chicken is marinating, prepare the Tzatziki Sauce. Grate the cucumber (you can peel it but I don’t) onto a mesh strainer or paper towel and squeeze out as much liquid as you can. Add to a bowl with remaining ingredients. Stir to combine and refrigerate until ready to serve.
4. Preheat grill or grill pan to medium-high heat. Grill chicken for 8-10 minutes per side, or until a thermometer inserted in the center reads 165°F. Remove from grill and slice. Serve with Tzatziki Sauce.

Notes

You can also bake chicken in a baking dish at 375°F for 15-20 minutes, or until a thermometer inserted in the center reads 165°F and juices run clear.

                                                              +++++++++++
 

And here's another recipe I have made during this lock-down...

Fig Preserves & Goat Cheese Naan Pizza

 

Ingredients

Serves 4-6

1/2 c crumbled goat cheese

1/2 c Fig Preserves

2-3 Fresh Figs, sliced thin ( I used dried figs because figs are not in season now.)

Prosciutto, chopped

Arugula

2 naan flat breads

Directions

1. Preheat oven to 425°F.

2. Put naan bread on a cookie sheet and brush with olive oil.

3. Top dough with Fig Preserves, crumbled goat cheese, prosciutto, and fig slices.

4. Bake in oven until crust is golden brown and cheese is starting to melt.

5. Remove from oven and immediately top with arugula. Cut and serve. 

2018...

I made this for Father's Day brunch today.  It was a big hit!

Ham-and-Cheese Brioche Pudding

• Yield 6 servings
• Time 1 1/2 hours

Karsten Moran for The New York Times 

Bread pudding, an old-fashioned frugal dessert, usually contains day-old bread, milk, eggs and a bit of fruit, fresh or dried, baked in a sweet custard. This savory version, made with ham and cheese, employs tender buttery brioche. It is easier to make than a quiche, but has a similar delicacy, perfect for lunch or a light supper.

Ingredients

• 1 tablespoon butter, for greasing the pan
• 1 (12-ounce) brioche loaf or smaller brioches, cut into 1-inch cubes (about 8 cups)
• 6 eggs
• 4 cups half-and-half or whole milk (I used half-and-half)
• 2 teaspoons salt
• ½ teaspoon ground black pepper
• Pinch of nutmeg
• Pinch of cayenne
• ½ cup thinly sliced scallions
• 6 ounces thinly sliced ham, cut crosswise into matchsticks (about 1 1/2 cups)
• 8 ounces grated Gouda or Gruyère cheese (about 4 cups)  ( I used Gruyére)

Preparation

1. Heat oven to 375 degrees. Butter an 11-by-11-inch baking dish (or a 9 x 13  pan). Fill dish with brioche cubes and set aside.
2. In a large bowl, beat eggs well. Whisk in half-and-half, salt, pepper, nutmeg, cayenne and scallions. Pour mixture over cubes in baking dish.
3. Sprinkle ham and cheese on top of mixture, and press down to make sure everything is submerged. Set baking dish on a rimmed baking sheet.
4. Transfer baking dish and baking sheet to the middle shelf of the oven, and bake for 45 minutes, or until a skewer inserted in the middle of the dish emerges dry. Let rest for 10 minutes or so before serving.

Better Late Than Never... 2017

It's been over a year since I posted a new recipe.  In my defense, Rich and I moved to our new home in Virginia a little over a year ago, and posting to my blog wasn't high on my priority list! I will attempt to do better!

Here is a great Fall recipe that I happened to see on TV recently while waiting in a doctor's office.  I noted some changes that I made to the recipe.  Enjoy!

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Beefy Butternut Squash Chili 

Recipe courtesy of Sunny Anderson

Show: The Kitchen on the Food Network

For the Seasoning Blend:

• 1 tablespoon ground cumin
• 1 tablespoon chili powder 
• 1 teaspoon pumpkin pie spice (I’m not a fan of pumpkin pie spice, so I substituted ½ teaspoon ground ginger and ½ teaspoon ground cinnamon instead.) 
• 2 teaspoons dried oregano 
• 2 teaspoons kosher salt 
• Freshly ground black pepper 

For the Chili:

• 3 tablespoons olive oil
• 1 pound beef chuck, cut into 1-inch cubes 
• 1 cup finely chopped Vidalia or sweet onions 
• 1 red bell pepper, seeded and chopped 
• 3 garlic cloves, grated on a rasp or finely minced 
• 3 tablespoons tomato paste 
• 2 tablespoons hot sauce like Frank's RedHot.  (I used Sriracha sauce.)
• 1 pound ground beef chuck (80 percent meat, 20 percent fat) 
• 2 tablespoons fine cornmeal 
• 1 1/2 cups beef stock 
• 1 1/2 cups red wine like an inexpensive Chianti.  (I believe that you shouldn’t use “cheap” wine when cooking.  If you wouldn’t drink it, don’t use it in your cooking.  I used a Malbec.)
• 1 butternut squash, peeled, seeded and cut into 1/2-inch cubes 
• Kosher salt 
• 1 cinnamon stick, optional (I didn’t use this because I used ground cinnamon in the spice mixture.)

Directions

Make the seasoning blend: In a small bowl, combine the cumin, chili powder, pumpkin pie spice, oregano, salt and a few grinds of black pepper. Set aside.
Sear the beef: Heat the olive oil in a large pot over high heat until it begins to swirl. Add the beef cubes and sprinkle with half of the seasoning blend. Cook, stirring intermittently, until the beef is browned on all sides but not cooked through, about 5 minutes. Remove the beef chunks with a slotted spoon and set on a plate
Build the flavor: Reduce the heat to medium and add the onions, bell pepper, garlic, tomato paste and hot sauce. Cook, stirring, until everything turns dark reddish brown, about 10 minutes.
Complete the chili: Add the ground beef and sprinkle with the remaining half of the seasoning blend. Cook, stirring, until the beef is browned, then add the reserved beef chunks back to the pot along with the cornmeal, stock, wine and squash. Bring to a boil, then reduce to a simmer and cook until the chili is thick and the liquid reduced, 40 to 50 minutes. Taste and season with another pinch of salt if needed, but the seasoning blend you've made should have this tasting perfect for you. If using cinnamon, add the stick 20 minutes before the chili is done, then remove before serving. Serve warm.  I served this with my Georgia Sweet Cornbread. (See the recipe under the “You CAN Go Home Again” heading on this blog.)

Here's another good dish for Autumn...

Slow-Cooker Beef Short Ribs

Ingredients

• ¹⁄₃ cup flour
• 1 teaspoon salt
• ¹⁄₄ teaspoon pepper
• 3- 3 ¹⁄₂ pounds boneless beef short ribs
• ¹⁄₄ cup butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup beef broth
• ³⁄₄ cup red wine vinegar
• ³⁄₄ cup brown sugar
• 1 14 ½ ounce can of diced tomatoes
• 2 tablespoons Worcestershire sauce
• 2 tablespoons minced garlic
• 1 teaspoon chili powder

Directions

1. Put flour, salt and pepper in a bag.
2. Add ribs and shake to coat.
3. Brown ribs in butter in a large skillet.
4. Put in slow cooker.
5. In same skillet, combine remaining ingredients.
6. Bring to a boil, stirring.
7. Pour over ribs.
8. Cover and cook on low for 9 hours.