Saturday, March 16, 2024

Sweetie's Pi Day Pie


Sweetie really enjoys pies and this year on Pi Day we were also remembering our beloved black lab Pi who left us in the fall. We still miss him, a lot, as you might expect since he was the best dog we've ever had...and that's difficult because we've been blessed with a number of great dogs. Here is a photo of our Pi dog when he was young:



Usually I would bake a sweet pie, but this year I went for a quiche...basically a savory cheese, veg and custard pie. We had it for dinner on March 14th and Sweetie had more today for lunch.

If you use pre-made pie crust dough for this, it all comes together fairly quickly. You can go with the filling ingredients I chose, or use your own mixture. This one had sweet breakfast sausage as the meat, and not a lot of that, so mostly the vegetables were the stars. Onions, mushrooms, potato and asparagus were also my fillings but I think if I made this again I would skip the potato. It made the pie so dense that it took longer to bake and there was less of the delicate creamy egg custard, too. There was too much custard because of all the filling, so some dripped off and cooked on the baking sheet I had under the pie and some drips got between the pie dough and the pie tin, so the crust stuck a bit. Note to self: use less solid filling to allow room for more custard filling.

If you are planning this for dinner, do remember to start a little early since you need to blind bake the crust and let it cool a bit before putting in the fillings.

Spring Quiche with Asparagus and Swiss Cheese  and Mushrooms and Onion
Serves 4 - 6

1 9-inch pie shell, blind baked at 425 degrees F for 10-12 minutes (see notes)
1/3 cup finely chopped yellow onion
1 tablespoon olive oil
1 cup Swiss cheese, cut into ¼ inch dice
1/2 baked potato, peeled, thinly sliced
2 small, cooked Breakfast Sausage patties, each cut into 6-8 pieces 
3 eggs (or equivalent egg substitute)
1 ½ cups evaporated milk or light cream or 1 1/4 cup whole milk
¼ teaspoon salt
1/4 teaspoon dried thyme
dash pepper
Dash nutmeg
3-4 spears asparagus, tough bottoms trimmed off and sliced in half through the length of the spear
4 oz. crimini mushrooms, sliced thinly

Preheat oven to 350 degrees F.

In a small skillet, sauté the onion  in the olive oil until translucent, about 5 minutes, stirring often. Add the sliced mushrooms, stir and cover. Turn heat to low and cook another 5 minutes, stirring occasionally.

Sprinkle the bottom of the pie shell with the sautéed onion-mushroom mixture and Swiss cheese, distributing evenly. Top with the sliced potato. Sprinkle sausage pieces evenly over that. Set aside.

In a bowl, beat the eggs lightly, then add the milk and beat with a fork to combine, add the salt, thyme, pepper and nutmeg and beat with a fork or whisk to combine.

Arrange the half asparagus spears in a nice pattern on top of the onions, mushrooms, potatoes, sausage and cheese in the pie shell. 

Pour the egg/milk mixture over the ingredients in the pie shell. Place in the preheated oven and bake 30-45 minutes, or until set and lightly browned. I find that setting on a parchment-lined small baking sheet is a good idea in case some of the filling spills over. Cool for 10 minutes before cutting to serve.

Note: Use your favorite one crust pie dough, rolled for a 9-inch pie pan, or a package of pre-made dough like Pillsbury ReadyCrust (you'll have one pack of dough ready for another pie) at room temperature. Fit the dough into a 9-inch pie pan, crimp the edge, put in baking parchment and weigh with pie weights or beans, then bake for 10-12 minutes in a preheated 425 degree oven. Remove from oven, cool 5 minutes, remove the pie weights/beans and let pie shell, now blind baked, cool for another 10 minutes before adding the filling ingredients.

Sunday, March 10, 2024

Our Favorite Chili



 Memory plays a role in a lot of food preferences and this chili is no different. I think I started making chili this way...or close to this way...when I first started living with Sweetie. When you are a working Mom, you find a way to plan dinner meals that can be made ahead and reheated or started in the morning in a Crock Pot or Instant Pot using the slow cooker feature. You also learn how to put something together in 30 minutes or less, but that's for another post.

I prefer to make this chili on a day when I have some time, even though it goes together in about 30 minutes. That way I can turn the heat to simmer and let it cook for a while and become thicker. If it is also made a day or two in advance, I know that it will taste even better reheated because that seems to be one of the great things about cooking with onions...dishes taste better if allowed to sit in the fridge a day or so before eating.

I like to use ground turkey for this, but you can use any ground meat you prefer...or leave out the meat altogether. It goes together really quickly because you are using a packet of seasonings, canned tomato sauce, canned diced tomatoes and their juice, and canned kidney and canned black beans. If you have the time you can dice some onion and sauté it before cooking the ground meat but it's fine without it if you are in a hurry or can't be bothered. After all, this is meant to be a quick and easy dish!

Easy Chili
Elle's recipe

1/2 yellow onion, peeled and chopped
1 tablespoon neutral oil
1 pound ground turkey (or beef if preferred)
1 tablespoon neutral oil
1 packet chili mix
1 15oz. can diced tomatoes in juice
1 15 oz. can tomato sauce
1 15 oz. can cooked black beans, drained
1 15 oz. can cooked kidney beans, drained

In a large pan sauté the onion in the neutral oil with a wooden spoon until onion is translucent. Remove onions to a plate and wipe the pan of onion residue.

In the same pan, wiped, sauté the ground turkey, breaking it up into chunks and small pieces as you stir and cook it, until turkey is no longer pink. Some pieces will be browned. Return the onions to the pan.

To the turkey mixture, add as much of the chili mix packet as you like. I usually go with half the packet, but some folks like it hotter or spicier. Stir to combine and continue to sauté another minute, stirring.

Add the can of diced tomatoes and juice to the pan and stir and scrape with the wooden spoon to scrape up any browned bits. Stir them into the mixture. Add the cans of tomato sauce, black beans and kidney beans. Stir to combine.

Turn heat to lowest setting and simmer, stirring occasionally to keep bottom from scorching, for another 15-20 minutes, until chili is the thickness you prefer. If you have time, let cool and then chill in the refrigerator, covered, overnight, then reheat. If you don't have that time, serve chili piping hot with any toppings you desire...or just as is which is my favorite way.

Leftovers can be kept in the fridge for a couple of days.


Thursday, February 22, 2024

Lemon-Lime Tart for Sweetie


 Valentine's Day is always a bit of a challenge, coming as it does the day after my birthday. This year Sweetie requested a pie or tart for Valentine's Day and I had already decided to make the Queen Mother Cake for my birthday.

I bought a bag of good-sized limes, thinking that I would make a lime tart, but then we received a gift of a bag of beautiful lemons from a neighbor, so I decided to go for a lemon-lime tart for Valentine's Day.


My favorite lemon tart filling is Dorie Greenspan's, so I began with that recipe and added lime zest and juice to the lemon zest and juice, with a decoration, after the tart was finished, of strands of zest from both fruits. The tart case is fairly simple and comes out cookie-like so that the filling doesn't make it too gooey after a day. We had the last slice, shared, two days after I filled the tart shell and the base was still crisp.

As it turned out, we had the Queen Mother cake on Valentine's Day, right after Sweetie's fire board meeting. Then we had the Lemon-Lime Tart the next day and were able to share it with our daughter and her fiancé'. I was worth the wait and well worth your time to make. It would be perfect for St. Patrick's Day, which is coming up soon. It would also be delightful for Easter...or anytime, really.




The Most Extraordinary French Lemon - Lime Cream Tart 

Based on a recipe by Dorie Greenspan in Baking, From My Home To Yours

1 cup sugar
Grated zest of 2 lemons
Grated zest of 2 limes, (or 3 if smaller limes)
4 large eggs at room temperature

3/4 cup fresh lemon juice mixed with lime juice (from 3-4 large lemons or up to 6 smaller ones, plus2-4 limes)
2 sticks plus 5 tablespoons (10 1/2 ounces) unsalted butter, cut into tablespoon-sized pieces, at room temperature 
1 9-inch tart shell made with Sweet Tart Dough (recipe follows), fully baked and cooled

Have an instant-read thermometer, a strainer (if straining out the zest), and a blender (first choice) or food processor at hand.

Directions:
Bring a few inches of water to simmer in a saucepan or the bottom of a double boiler.

Put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water, or in the top pan of a double boiler. Off the heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Whisk in the eggs, followed by the lemon-lime juice.

Set the bowl over the pan, or set the top into the bottom of the double boiler, and start stirring with the whisk as soon as the mixture feels tepid to the touch. Cook the lemon cream until it reaches 180 degrees F. As you whisk and you must whisk constantly to keep the eggs from scrambling, you'll see that the cream will start out light and foamy, then the bubbles will get bigger, and then as it gets closer to 180 degrees F, it will start to thicken and the whisk will leave tracks, which means that the cream is almost ready. Don't stop whisking! Continue to check the temperature. It might take a while. so be patient. Usually it's done in about 10 minutes.

As soon as the cream reaches 180 degrees F, remove from the heat and, if removing the zest, strain it into the container of the blender (or food processor); discard the zest. (If not removing the zest, just scrape the cream right into the blender or food processor). Let the cream stand, stirring occasionally, until it cools to 140 degrees F, about 10 minutes.

Turn the blender to high (or turn on the food processor) and, with the machine going, add the butter, about 5 pieces at a time. Scrape down the sided as needed as you incorporate the butter. Once all the butter is in, keep blending/processing for another 3 minutes.

Pour the cream into a container (I used a large Pyrex bowl), press a piece of plastic wrap against the surface to create an airtight seal and refrigerate at least 4 hours or overnight.

When you are ready to assemble the tart, just whisk the cream to loosen it and spoon it into the tart shell. I like to swirl the top with the back of a spoon. If desired, decorate the top with strands of lemon and lime zest for additional lemons and limes. Serve the tart, or refrigerate until needed.

Note: The filling will keep in the fridge for 4 days, or tightly sealed, in the freezer for up to 2 months. Thaw it overnight in the refrigerator and whisk before putting into the tart shell.

Sweet Tart Dough
From Dorie Greenspan

1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons) very cold (Frozen) unsalted butter, cut into small pieces
1 large egg yolk

Put the flour, confectioners' sugar and salt into a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in- there will be some tiny pieces and some the size of peas.

Stir the yolk to break it up, then add it a little at a time, pulsing afer each addition. When the egg is in, process in long pulses - about 10 seconds each - until the dough forms clumps and curds. Turn the dough out onto a work surface and, knead lightly just to incorporate any dry ingredients that might have escaped mixing. In all of this, don't overwork the dough.

Butter a 9-inch tart pan with a removable bottom. Press clumps of the dough evenly over the bottom and up the sides of the pan, using all but one little piece (about a teaspoon worth), which you should save in the fridge wrapped in plastic wrap to patch any cracks after the crust is baked. Freeze the crust for at least 30 minutes, preferably longer, before baking.

Center a rack in the oven and preheat to 375 degrees F.

Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. Put the tart pan on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil. If the crust ahs puffed, press it down gently with the back of a spoon. Patch the cruse if necessary, then bake for another 8 minutes or so, until it is firm and golden brown. Keep an eye on it the last few minutes and pull it out if it gets darker than golden. Transfer the pan to a cooling rack and cool to room temperature before filling. 



Saturday, February 17, 2024

Birthday and Valentines Fun

 In my world, a holiday or life event is a reason to bake. Since I'm doing less of that all the time in an effort to eliminate excess calories, having two dates back to back to bake for has been fun, exhausting, and calorie-laden, but full of joy.



For my birthday I not only baked, but I also braised lamb shanks for dinner. The good news is that it can be done ahead, so I did. The lamb was uber-local...thanks AM and G!...and delicious. You can find the recipe HERE.



For the birthday cake I made one of my favorite chocolate cakes, the Queen Mother Cake. Because there are only two of us, I made it in two pans...a 6-inch springform and a heart shaped 9-inch. As it turned out, I was so full from the lamb shanks dinner, which also included steamed rice and fresh asparagus, that we had the birthday cake on Valentine's Day after Sweetie's fire board meeting.

It was one of the best cakes ever. It was super moist inside, covered in decadent ganache, and a smaller portion than usual but just the right amount. If you look closely at the photo, you will see that, contrary to popular opinion, I'm not perfect and I can and do make a ganache that isn't perfectly smooth...although it was delicious.

The second cake was served the next day to friends at an afternoon tea party.


For my Valentine, I made, at his request, a Lemon-Lime Tart, but we saved it for Thursday evening when our daughter and fiancé' arrived.  We are all happy with pies and tarts. This one is a lemon-lime one and I'll post, with the recipe, soon. Next sister down also gifted me with an amazing cookbook with recipes for making geometric inspired pies and tarts. Will post about that, too, soon.

Thursday, February 08, 2024

Joy of Cooking Muffins


I've been baking from The Joy Of Cooking cookbook for longer than I can remember. This is one of those full compendium type cookbooks and it's from before there were photographs with recipes, although there are some line drawings here and there.

Another feature is that the recipes are written as directions, with the ingredients and amounts coming as part of the recitation of oven temperatures, bowls to use, pans to bake in, etc.

I prefer a recipe where the ingredients are listed first so that I can make sure at a glance that I have the stuff I need to make the item(s). Since I have a well-stocked kitchen it is very likely that I'll have the pan or pot or implement needed, but missing an ingredient is often a reason I decide to not make something.

Recently I made some healthy-ish muffins based on a recipe in the Joy of Cooking book. The recipe was for Cooked Cereal Muffins. Mine also included added nuts and seeds, plus dates.

The key thing to remember for this recipe is to cook the cereal (I used oatmeal!) far enough in advance that it can cool to room temperature. While it is cooling, the melted butter can also cool a bit. The egg and milk can use that same time to warm up a bit closer to room temperature. While those things are cooling or warming, you can chop the nuts and seed and chop the dates. After that it all goes together pretty quickly. I did use brown sugar instead of white, for flavor, and added a bit of baking soda because the muffins were baked in two batches in 8-pan tins.

This past weekend we had some major storms, including a cyclone. The winds toppled trees all over the county and beyond, which meant that many electrical wires also came down. There are still areas and thousands of customers without power today. Fortunately we were only without power for about 30 hours. We have generators which we ran for a couple hours twice a day to keep frozen stuff frozen, but not a lot more. The local internet provider also lost lines so it was even longer before that was back. Still, we were lucky that there was no damage to our property and only a few pretty small tree limbs came down.

Fortunately I had made these muffins the night before, so at least we had yummy date-walnut-oatmeal-seeds muffins to enjoy. I hope that you enjoy them, too.


Cooked Oatmeal And Seedy Muffins With Walnuts and Dates

Joy of Cooking variation

2 eggs at room temperature

½ cup rolled oats cooked in 1 cup water, then cooled to room temperature

1 cup + 2 Tablespoons milk at room temperature

4 Tablespoons/4 oz./ ½ stick butter, melted and cooled

1 ½ cups all- purpose flour

1 Tablespoon brown sugar

½ teaspoon salt

2 teaspoons double-acting baking powder

¼ teaspoon baking soda

¼ cup walnuts, chopped

¼ cup pitted and chopped dates

1/3 cup King Arthur Baking Harvest Blend mixed seeds

 Preheat oven to 400 degrees F. Grease 16 muffin cups – baking spray works well.

 
Crack the eggs into a medium bowl, then mix the eggs with a fork to break them up a bit. Add to the cooled cooked cereal gradually and use the fork to break down any lumps as you combine the eggs and cereal. Add the milk and melted butter and combine.

 
In a large bowl whisk together the flour, sugar, baking powder and baking soda and salt. Stir in the chopped walnuts, dates and the seed mixture. Pour in the liquid mixture and use the fork to stir until just combined.

 
Scoop batter into the muffin cups to about 2/3 full. If any of the cups are left unused, add a tablespoon of water to that cup instead.

 
Bake for 20-25 minutes or until muffins are golden brown and spring back when you push down gently.

 
Serve at once. Butter goes well with these muffins which are hearty and delicate at the same time.

 

Tuesday, January 23, 2024

Smile!


That's what they always say when it's picture time. Usually I don't mind, even though I'm not particularly photogenic. Lately, however, I'm reluctant to get my photo taken because my smile has become so uneven where my teeth are concerned. You can see above that one of my front teeth is much longer than those next to it. The eye teeth are another story for another time!

Over 40 years ago when my daughter was a few months old, I rode Bart to San Francisco and shouldn't have tried to take her in her stroller up the escalator. I found out later that it runs at a slightly faster speed than, say, department store escalators. Long story short, I flipped her out of the stroller and she rolled down while I fell and scraped my cheek and knocked out a front tooth. My daughter was completely encased in a quilted sleeping bag and so she just rolled...and wasn't hurt at all thank heavens!

The broken front tooth was replaced with a dental one and that has been replaced a couple of times over the years, but the last time was over 20 years ago and so that fake tooth is the same color and size while my natural teeth have yellowed a bit and are smaller through use. Time to get it replaced. This time they are also going to replace the rod that holds the tooth since the current one is also pretty old. 

By the time that my daughter gets hitched in the spring, I will have a much nicer smile...and will be ready for photos.

No food stuff or pics this time. Since I use this blog as a journal a bit as well as a food blog, this kind of post will show up now and then! 

Friday, January 19, 2024

Buttermilk Waffles!


My favorite waffles are the ones where you start the batter the night before...and it has yeast. In the morning you add eggs and melted butter and you are ready to put the batter in the waffle iron.

Recently I was going through some recipes found in my local newspaper, the Press Democrat, that I saved to try. A recipe for buttermilk waffles was one of them...and I had plenty of buttermilk in the fridge.

A few mornings ago I gave the recipe a try. For the batter I followed it as written with two exceptions: I added 1/4 cup chopped walnuts to the flour mixture and, because my waffle iron is ancient and slow, I added 1/2 teaspoon baking powder to the flour mixture. Baking soda reacts quickly with the acid in the buttermilk, but the baking soda would continue to give lift to the waffles throughout the cooking time.

Once I decided to bake the waffles, I realized that I had both blueberries and raspberries, so I added about 1/4 cup each to the flour mixture right before I added the liquid. It takes a bit of care to mix in the liquid and not crush the berries, but it's worth it! Just the fragrance of the hot raspberries is intoxicating.



These were great waffles...light, crispy on the outside and tender and fluffy on the inside. The buttermilk adds tang and the walnuts and berries added crunch and flavor. Soooo good. Try this one yourself!




Buttermilk Waffles
Press Democrat and Washington Post by Becky Krystal

Makes 5 servings (five 7-inch round waffles)

2 1/4 cups (280 grams) all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1/4 cup chopped walnuts (optional)
2 large eggs,
2 cps (480 ml) buttermilk (whole or low-fat)
4 tablespoons (1/2 stick/57 grams) unsalted butter, melted and cooled, plus more for optional topping 
Note: May substitute some or all with neutral oil)
1 teaspoon vanilla extract
1/4-1/2 cup each blueberries and raspberries (optional)
Neutral oil, for brushing the waffle iron
Maple syrup, for serving (optional)

Preheat the oven to 200 degrees. Have a large baking sheet ready.

In a large bowl, whisk together the flour, baking soda, salt, and baking powder. Stir in the walnuts.
In a separate medium bowl whisk the eggs until lightly beaten. Whisk in the buttermilk, butter and vanilla until combined.

Add the berries to the flour mixture and gently toss to coat with flour and combine with the flour mixture.

Stir the egg mixture into the flour mixture gently until it forms a smooth, thick batter...any lumps should be fruit.

Brush a waffle iron with oil or spray with nonstick spray, and preheat it according to the manufacturer's directions. Ladle enough of the batter to cover three-fourths  of the surface of the iron...roughly 1/2 to 3/4 cups (120-180 ml) of batter per waffle. Close the waffle irone and cook for 3-5 minutes, or until the iron alerts you the waffle is done. You will be looking for the waffle to be crisp and golden brown.

Repeat with the remaining batter, placing finished waffles on the baking sheet in the oven to keep warm, if desired.

Serve with maple syrup, pats of butter or other toppings as desired.

Friday, January 12, 2024

A New-To-Me Green

My neighbor who has the chicken, sheep and cow also has wonderful raised beds and she grows lots of veggies. Recently she asked if I'd like some spigarello leafy greens because she had a lot of them. I had to look up what kind of greens spigarello are. Turns out they are like a combination of arugula and kale, although they are members of the broccoli family. 

Broccoli spigarello, or spigarello for short, has the bluish-gray hue of its cousin cavolo nero (Italian black kale). Its leaves are like long, thin broccoli leaves with ruffled edges that twist and twirl upward from the stem.

She brought over a produce bag full and we enjoyed them for a couple of meals.



Never having cooked these greens, I decided to go with a method that would allow the greens to shine. I sautéed a half onion in a little olive oil, turning the heat to low after a minute, then stirred frequently until they were translucent and a little bit golden in color. I rinsed the greens briefly in cold water and then threw them into the pot where I stirred them quickly to coat with the onions and oil. In just minutes they wilted. I sprinkled in a bit of good balsamic vinegar, about a 1/2 teaspoon, stirred that in and served the spigarello greens as a side dish to the hunter's style chicken.



They made a great contrast to the mellow chicken and tomatoes and mushrooms since the greens were slightly bitter but flavored with the slight sweetness of onion and vinegar.



If you don't have access to this particular green, try arugula, chard, kale, broccolini...all of them would be great prepared this way.



Saturday, January 06, 2024

Italian Hunters Chicken Stew



Just imagine yourself out in the woods, someplace in Italy. It's a frigid January evening and you and your hunting companions have bagged yourselves a brace of some kind of wild fowl. While you were kneeling behind shrubbery under an oak tree, you noticed that there were mushrooms and later, in a meadow, wild parsley growing. Various members of the group had brought some tomatoes, an onion, some olive oil, salt and pepper and a pot with lid. Of course all of you had sharp knives.

After the fire had gotten going and the most intrepid of you had cleaned and cut up the poultry, the designated cook for the evening put together a delicious hunters stew using what was available. Maybe it was the company, maybe it was the alcoholic beverage consumed as you waited for the chicken to stew, maybe it was the fresh air and freedom, but you were certain that you had never tasted a better stew!

Fortunately, we don't have to cook out of doors to have a delicious Hunter's Chicken Stew. We can make it in the kitchen and the simple ingredients allow us to put it all together fairly quickly and then into the oven for about 40 minutes to stew.

You start by browning the chicken in a tiny bit of olive oil. I used boneless, skinless chicken thighs, but a cut up whole chicken or a mixture of parts, with skin or without work well, too.

After you remove the browned chicken from the pan, you sort of stir-fry the thinly sliced onions quickly. Once those are removed, you add a bit more olive oil and brown the mushrooms. A can of diced tomatoes and juice get added. The acid in the tomato juice allows you to scrape up the browned bits sticking to the bottom of the pan, adding great flavor to the stew juices.

Everything goes back into the pan after you've added salt and pepper to taste. Then you sprinkle on a good amount of Italian parsley, cover the pan and into the oven it goes. Much easier than the time the hunters had! When it's finished, you have a wonderful pan of tender, falling-of-the-bone (if you used chicken with bones) flavorful chicken, plus a savory pan sauce to enjoy.



Serve this up with something that will soak up the juices...polenta, mashed potatoes, rice, or chunks of crusty bread. A green salad on the side is about all you need to have a wonderful meal. Still have things to do? That's O.K....you can leave the pan in the turned-off oven for up to an hour more before serving.



Chicken Cacciatore
Based on a recipe from Women’s Day 12-14-82

1 chicken, cut up (I used 7 chicken thighs)
1 large onion, sliced thin
4 oz. fresh mushrooms, cleaned and sliced
1 16 oz. can tomatoes, cut up
3 tablespoons parsley, chopped

salt & pepper to taste & olive oil for the bottom of the pan & an oven-proof pan

Sprinkle chicken with salt. In a large, heavy ovenproof skillet, over medium heat, brown chicken in hot oil. (I use just enough oil to coat the pan bottom to keep the chicken from sticking. If you have a large, heavy ovenproof non-stick skillet, you don’t even need the oil.)
Add the onion; cook about 3 minutes, stirring, until the onion is crispy-tender. Remove and put with the browned chicken. Add another tablespoon olive oil and the sliced mushrooms. Stir to coat, cover, turn heat to low, and cook for 3-4 minutes, stirring occasionally.
Remove pan from the heat. Stir in the tomatoes and pepper. Add back the chicken and onions. Sprinkle with the parsley. Cover the pan.
Bake in a pre-heated 350 degree F. oven for about 40 minutes, or until tender.
Serve, or stand in turned off oven up to 1 hour.
Serves 4-6.

Sunday, December 31, 2023

Saturday, December 30, 2023

Wrapping Up 2023


This has been a year with fewer posts and, truly, less enthusiasm about baking. It isn't that I don't have good results, nor that my baking is unappreciated, but with only two of us to bake for...and neither of us needs the extra calories of my favorite baked goods...it's just not as high on my list of things to do.

I have been spending more time doing art, both watercolors and acrylics paintings. Most ordinary activities take longer than they used to, including the washing up after baking...or cleanup after painting. 

And then there are the hours and hours taken up with dealing with the non-acute but still time consuming medical stuff that goes along with aging, from wellness checks to PT to figuring out the ins and outs of poor sleep. Not only do you have to show up for visits, but more time is taken up with online sign-in, messages, video visits, dealing with pharmacies and new equipment like CPAP machines. Still, because of all of this care I'm doing pretty well overall and counting my blessings that it's true for both myself and Sweetie.

Soooooo, expect fewer posts, more posts about cooking than baking, and probably more posts about a certain upcoming wedding. Our daughter is taking the plunge in May and there are bound to be stories to go along with it!

If you get bored with the current blog, there are many, many (over a thousand at last count) recipes to see since I started in 2006. If you see this on your phone or tablet, you may have to scroll down to the last post seen and look below that for the "Web version" link...that version has the link to the recipe index. The link is the photo of a set table with a rust colored table cloth. Wander around the index, use the years listing on the web view (Blog Archive), or just keep scrolling down to see some of the recipes of this year and all the way to fall of 2006. 

Wishing you, dear reader, a good and as happy as possible New Year! Don't be a stranger.

Friday, December 29, 2023

A Family Favorite From Scratch - Salmon Loaf


 As the Friday cook in a Catholic family while I was growing up, I learned to cook a lot of fish dishes. Salmon Loaf Supreme was one of them. I loved to make this because once it was put together and into the oven, it took about an hour to bake. Baked potatoes could be put in the oven at the same time and, a little later, a chocolate pudding cake could join all these items so that there was a yummy dessert, too. A green salad or some steamed veggies added to the dinner plate was all that was needed, so I had some time to enjoy myself while all the dinner items baked.

We had some lovely salmon during the week before Christmas, but there were leftovers, so I thought of ways to use them up. My first thought was salmon chowder, but then I remembered salmon loaf. Sweetie loves it and the warm oven warms the house, too, a consideration when it is cold and rainy out. The only problem was that I didn't have the condensed cream of mushroom soup the recipe calls for. Guess I get to make my own!



The Joy of Cooking cookbook has a cream sauce recipe that sounded like it would make a thick cream sauce that would work. I used leftover bacon grease for the fat, chopped fresh mushrooms, celery, and onion to cook in the bacon grease for the appropriate flavor and veggies, and used slightly more flour than for a regular cream sauce. Now that I can use regular milk, the sauce didn't have sweetness that sometimes comes with using nut or soy or coconut milk, so the sauce was savory and delicious. I added some chopped parsley, too, plus salt and pepper. No red pepper on hand, so I skipped that. Bread crumbs add stability, as do the egg. Lemon zest and juice add zing. The salmon had the skin removed and I then shredded it with my hands to flakes. All this took far longer than just using canned soup, canned salmon, and some bread crumbs and lemon, which is what the recipe I used as a child had. Helps me understand why housewives in the 50s were so taken with using commercial canned goods - much less work!



This salmon loaf was head and shoulders above my childhood loaves! The salmon flavor was fresh and robust, the texture was more tender and overall it was more enjoyable. Sometimes it's easier to do it the hard way, as Max used to say.

Below is the original recipe and then the variation I did this time. Feel free to make either one. Sometimes it just depends on if you have the ingredients on hand or more time to play in the kitchen.


Salmon Loaf Supreme

½ Cup salad dressing
1 Cup  diluted condensed cream of celery soup
1 egg, beaten
½ Cup chopped onion
¼ Cup chopped green or red pepper
1 Tablespoon lemon juice
1 teaspoon salt
2 Cup flaked salmon (pink or red)
1 Cup fine bread crumbs

 Combine first seven ingredients and mix well. Add the salmon and bread crumbs and combine well. Pack into a greased 4” x 8” x 2” loaf pan; bake 1 hour in a 350 degree oven. Turn out of pan into platter. Garnish with lemon wedges and serve. Serves 6-8


From Scratch Salmon Loaf Supreme

½ Cup salad dressing or mayonnaise
Cream Sauce with mushrooms, celery and onion (see below)
1 egg, beaten
¼ Cup chopped green or red pepper (optional)
1 Tablespoon lemon juice
zest from 1 lemon
1 teaspoon salt
¼ teaspoon pepper
2 Cup flaked cooked fresh salmon (pink or red), skin removed (ours was grilled)
1 Cup fine bread crumbs or stale baguette crumbs, ground fine in food processor

 Combine first eight ingredients and mix well. Add the salmon and bread crumbs and combine well. Pack into a greased 4” x 8” x 2” loaf pan; bake 1 hour in a 350 degree oven. Turn out of pan into platter. Garnish with lemon wedges and serve. Serves 6-8

Cream Sauce with Mushrooms, Celery, and Onion

3 Tablespoons bacon grease or butter
1/2 pint fresh mushrooms, wiped clean and diced
1 stalk celery, diced fine
1/2 Cup chopped onion
3 Tablespoons all-purpose flour
1 Cup milk (I used whole but reduced fat is fine)
2 Tablespoons chopped parsley

 Saute' mushrooms, celery and onion in the hot bacon grease in a medium pot. Add the flour and cook, stirring constantly, 1 minute. Add the milk all at once and stir vigorously to combine with the slurry in the pot until well combined and any part sticking to the bottom of the pan has been incorporated. Continue stirring until mixture thickens. Should be about the consistency of condensed soup. Use in Salmon Loaf Supreme recipe.