The Pig Fell in the Mud

...or rather it fell onto my plate. We seem to be on a pork binge, lately. This week, we have had polska kielbasa, sausage patties, and today, pork tenderloin is finding its way onto my plate. I usually try to vary the menus and alternate between beef, fish/seafood, pork, and chicken, but for some reason, the pork keeps jumping out of the freezer at me this week. I could try to find psychological meaning in this, or I can just go with the flow.

To me, "go with the flow" doesn't mean to be a sheep and passively accept what happens, it means to find the way that best suits the situtation and event. What best suits me for my pork is an easy version of Pork Parmigiana. Hubby will probably be late, but this pork holds well for even the latest dinner. Leftovers make great sandwiches, too. I can make my own sauce, defrost some homemade from the freezer, or just open a jar. The recipe is very forgiving. A crisp green salad would round out the meal perfectly and also not be a lot of work. Pork for dinner won't be a dirty chore.

Pork Parmigiana

2 pounds pork tenderloin, sliced into medallions
1 egg
1 cup breadcrumbs
1 tablespoon Italian seasoning
3 - 4 cups spaghetti sauce
1 - 2 cups mozzarella cheese
1/4 - 1/2 cups Parmesan cheese
oil, to fry

With a meat mallet, pound pork into thin patties.
In a shallow dish beat egg, in another shallow dish, combine breadcrumbs and seasoning.
Dip each pork medallion into beaten egg and then into bread crumbs.
Fry over med high heat until browned- it does not need to be fully cooked.
In a 9 X 13 baking dish, spread sauce and top with the pork, sprinkle with the cheeses.
Bake covered at 350 for 1/2 hour, remove top and bake 10 more minutes.
Serve over pasta. (Serves 6.)

Revisiting the Turkey

What would the week after Thanksgiving be without a recipe for leftover turkey? I try to limit the foreign objects that float around in my refrigerator by purchasing extra Gladware before any holiday meal. As the table is cleared, I can package up leftovers for everyone. My guests leave with the makings of a couple of meals at the ready, and I don't have to worry about what to do with too much turkey.

Not that I worry too much, anyway. Turkey adapts pretty well to any recipe that calls for cooked chicken. Chicken noodle soup becomes turkey noodle, and chicken salad is reinvented as turkey salad with the wave of a wooden spoon. My lunch today is one of many variations of turkey salad sandwiches. This one combines pesto and roasted red peppers to optimize flavors. I had an Asiago herb bread on hand that worked beautifully for a sandwich so good that you wouldn't know it is turkey revisited.

Pesto Turkey Salad Sandwiches

¼ cup low-fat mayonnaise
¼ cup plain fat-free yogurt
¼ cup pesto sauce
¾ tablespoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon black pepper
2 cups cubed cooked turkey
½ cup diced celery
focaccia bread, cut in half horizontally, toasted, and sliced
3-4 tablespoons chopped roasted red peppers (from bottle)
romaine lettuce leaves

Combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in turkey and celery.
Spread 1/2 cup of salad onto half of bread slices. Top each serving with chopped roasted red peppers, lettuce leaf, and remaining bread. (May sub rotisserie chicken for the turkey for a quick year-round alternative.) (Makes 5 sandwiches.)

Serving Breakfast All Day

Just because I am not a morning person doesn't mean that I don't like breakfast. I just don't like getting up in the morning to prepare it. Sometimes, I crave pancakes, waffles, bacon, and eggs. Breakfast for dinner is not only satisfying, but can also be a lifesaver. Dutch Babies and omelets come together quickly after long days, and breakfast casseroles can be prepared one evening to just be slid into the oven on the next.

After another call last evening to sub at the school again today, I decided that a little advanced preparation for dinner would be a great plan. Spinach and Cheese Strata is made up of layers of French bread cubes, a spinach saute, and cheese, and drenched in an eggy custard to bake up puffy and golden. Hubby likes some sausage patties on the side, but I think that it is perfect alone or served with a fruit salad. This layered breakfast casserole is an impressive breakfast for overnight guests, but I won't hesitate to serve it all day long.

Spinach and Cheese Strata

1 (10 ounce) package frozen spinach, thawed
1 ½ cups onion, finely chopped
3 tablespoons unsalted butter
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg, freshly grated
8 cups French bread, in 1 inch cubes
2 cups coarsely grated Gruyere cheese
1 cup finely grated Parmigiano-Reggiano cheese
2 ¾ cups milk
9 large eggs
2 tablespoons Dijon mustard

Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes.
Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute.
Stir in spinach, then remove from heat.
Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture.
Sprinkle with one third of each cheese.
Repeat layering twice (ending with cheeses).
Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata.
Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
Preheat oven to 350°F.
Let strata stand at room temperature 30 minutes.
Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes.
Let stand 5 minutes before serving.
NOTE: Strata can be chilled up to 1 day; Let stand at room temperature 30 minutes before baking. (Serves 6)

Rise and Shine

I am not a morning person. I have tried to embrace the sunrise, but my night owl tendencies always win. Even with my employment, I have maneuvered into positions that don’t usually require me to be perky and alert until after 9 or 10am. However, sometimes, there are exceptions, and today is one.

Last night, I was called by the school district to substitute for a high school teacher. These are classes that I have worked with on a regular basis, and students that I have known for many years. It isn’t a difficult job, except that I have to actually set my alarm, get up, and be on the ball in the morning hours.

In order to be attentive to the students, I need to fuel myself. I need something easy and filling for a quick breakfast before I head out the door to school. I have learned from experience that my thermal mug full of tea isn’t enough to keep me focused and my stomach from growling before the lunch break.

I love poached eggs. I adoring sopping up the runny yolks with my toast. It makes sense to combine the two in a quick and satisfying breakfast. I can rise, and my breakfast can shine. I think that is a good compromise for a night owl forced into the morning light.

Microwave Poached Egg on Toast

1 slice bread, toasted
1 large egg
butter, to taste
salt, to taste
pepper, to taste

Place the toast on a plate, butter it, flatten the middle down with the back of a fork.
Crack and carefully pour the egg into the flattened middle of the toast, not allowing it to spill over into the plate.
Prick the yolk quickly and carefully with the tines of the fork and bake in the microwave on a turntable for about 45 seconds on 60-70% power, until the white is cooked through or desired doneness is achieved. You may need to adjust cooking time to suit your microwave.

Seasons Change

Our weather has been balmy in the 50s and even up to the 60s for the past few days, but today we were reminded that it is actually winter. Temperatures have sunk to the teens with a sharp, cold wind. The seasons have changed. It is the perfect weather for something slow cooked to warm us from the inside out. Not wanting to go out into the chilly air, I searched the freezer and pantry for an idea for our dinner.

I am finding that it isn't just the seasons that have changed. My tastes have, also. Sauerkraut was something that I always turned my nose up to when I was younger. Now, stirred together with some kielbasa and apples to slow cook in the crockpot all day, it seems like comfort food. Serve some buttered egg noodles and steamed green beans on the side, and dinner is a wholesome, warming experience perfect for the changing seasons.

Apple and Sauerkraut Kielbasa

1 pound low-fat kielbasa, cut into chunks
2 medium apples, peeled and cut into small cubes
1 (14 ounce) can sauerkraut
1 medium onion, chopped
2 tablespoons spicy mustard

Mix everything into crockpot, adding a bit of water, if necessary.
Cook on high for 4-6 hours.

Mahna Mahna

Call me crazy, but I love this video and song. It always puts a smile on my face, even in my darkest moods. :~) I thought that Hubby just tolerated my weird attachment to this tune, but I was wrong. He proved that he could appreciate it, too.

Last year just before Valentine's Day, Hubby was out of town with some friends. They stopped at Walmart and stumbled through the holiday aisle. A row of musical stuffed animals caught their attention, and like little boys, they quickly squeezed, punched, and pushed all the teddy bears, kitties, and other furry friends until they were all singing at the same time. In the midst of this, Hubby hears "Mahna Mahna." He stops dead in his tracks. Which one is playing that song? They can't tell because 4,987 of the toys are chiming all at the same time.

The guys waited until all of the toys stopped playing and one by one checked each toy again to find The One. Hubby bought it and brought it home for me. :~) I don't know what a Mahna Mahna is, but I can't help but smile.

My Hubby, The Green Gobbler

I had planned to put together my full Thanksgiving menu along with hints, tips, and whatever else popped into my mind as I typed. However, between an out of control painting project that dominated my time until the morning of Thanksgiving, the actual preparations and cooking, and a tempermental computer system, I haven't accomplished that. I think it is time to let go of those good intentions. It just isn't going to happen.

Instead, I find myself coming back to green. I seem to have an obsession, huh? I have said before that I try to include a lot of green vegetables in our diet. Hubby likes to give me a hard time about this sometimes. He likes his veggies, but wouldn't complain if I just served him the steak without a salad. Thanksgiving was no exception. I wanted to include a Pureed Broccoli dish on our Thanksgiving table. In spite of Hubby's dislike of mashed foods, the leeks and bit of potato in this do appeal to him. He would prefer his broccoli be served with a cheese sauce, but he usually doesn't give me a lot of grief over this pureed sidedish.

After a very short night (up until 5:30am to finish painting project and cleaning and awake at 7:30am to get the turkey ready and bake the pies), I was very happy that things were going smoothly, and everything was ready when our guests arrived at 1pm. The turkey was moist and roasted to perfection; the mashed potatoes were creamy; the gravy was lump-free; all of the sidedishes came together without a hitch, and the pie crusts were flaky (thank heavens for Pillsbury). My mother had brought a ham for my anti-poultry father, and the table was sagging under the load of our Thanksgiving feast.

As we were passing the dishes around the table, Hubby nudged me and pointed to the scoops of both pureed broccoli and peas in butter sauce that he had just served himself. "There is too much green on my plate," he announced. His next act was to gobble up the Pureed Broccoli to make room on his plate for more dressing (or do you call it stuffing?). I had to laugh because I did notice when he had seconds of the broccoli a little later. :~)

Pureed Broccoli

4 ½ tablespoons butter
5 cups halved and thinly sliced leeks, white and pale green parts only
2 large russet potatoes, peeled and quartered
1 pound broccoli, separated into florets and stems (peel the woody skin from the stems)
6 tablespoons whipping cream
1 tablespoon fresh dill

Melt butter in a large skillet over medium heat.
Stir in leeks.
Cover and stir often until leeks are very soft (about 15 minutes).
Cook potato in salted water until almost done (about 15 minutes).
To potato and water, add broccoli stems (5 minutes) and then florets (5 minutes) or until tender.
Drain well and transfer to food processor.
Add leeks to the food processor and puree all.
Return puree to skillet and add cream, dill, salt and pepper.
Blend well and serve.

Screaming at Technology

I took time this afternoon to compose a fairly lengthy account of my Thanksgiving which included a new recipe that I thought was worth sharing. While I was editing to include some hyperlinks, my computer froze and I lost it. :~(

This side of technology just makes me want to scream. Hopefully, I will have time later to recreate the post (saving the draft periodically) and have it published for you later this evening.

Blessings

Happy Thanksgiving. I have had a day full of family and great food. I am blessed with, among other things, a comfortable life, a hardworking and still loving and sensitive hubby, my puppies and their kisses, and the invention of the internet. :~) There is just so much for which to be thankful. I hope that you all had a great day and that you didn't eat too much. I will be back tomorrow with more of the ramblings of what's on my plate.

Whiteout

Last year on the weekend after Thanksgiving, we found ourselves practically buried alive under 3-4 feet of snow with more accumulating faster than we could move it. The winds blew and the temperatures settled well below zero. Drifts were halfway up the side of our 2-story home. Our current weather is evidence that "the land of infinite variety" doesn't just refer to our varied landscapes. The weather man doesn’t think that there is any chance at all of snow for our Thanksgiving holiday this year. Temps are to reach the 60s, and it is supposed to be sunny and bright all weekend. There is no danger of whiteout road conditions for us.

This year my Thanksgiving whiteout is on the walls of my pantry. I settled on white as the proper color to balance with the Ground Marsh and London Fields for the kitchen painting project. I have never painted a white wall in my life, but I like it. I like it a lot, and think that my red Kitchenaid will be a great accent with these vintage-like colors.

I am also having a whiteout on my plate for today’s lunch. White Beans with Olive Oil is a perfect dish to be paired with a salad for lunch, or added as a side to many dinner meals. The lemon is fresh and the beans are a hearty and filling source of energy. Good thing, as I have a ton of work to do to be prepared for serving turkey tomorrow.

White Beans with Olive Oil

3 (15 ounce) cans cannellini beans rinsed and drained
¼ cup extra-virgin olive oil
1 ½ teaspoons fresh lemon juice
2 tablespoons chopped Italian parsley

In a medium saucepan over medium heat, combine all the ingredients except the parsley.
Gently heat until bubbling.
Season to taste with salt and freshly ground black pepper.
Stir in the parsley.

It's Not Delivery, But It Is

Some days just aren't for cooking. Some days, there are many other things that take priority and gobble up all of our time. But, we still have to eat. It seems that everyone leads busy lives, and the food markets have capitalized on this. Grocery stores are awash with convenience food items. Fast food is now a norm, and even "higher end" fast food chains have cashed in on take-out options. If you live in a place more populated than our tiny, little town, you can probably even just pick up the phone and call for dinner to be delivered. As awful as it may seem, there are days that I wish for this. Today is one of them.

Delivery doesn't really happen in a town of 300 people. Take-out is limited to burgers from the pub. Thank goodness for Schwan's frozen food delivery. That big yellow truck rolls up in front of my house every two weeks with a salesperson eager to fill my freezer with frozen treats and convenience foods. While my current favorite item is the Autumn Treat (pumpkin) ice cream, I do sneak a few other items in for those days when I don't have time or even when I just don't want to cook.

Tonight, our dinner table will host a frozen Mexican Style Pizza served with homemade Guacamole. The pizza sauce is zesty with spice; the cornmeal crust is crispy; and the cheddar cheese is gooey. Creamy guacamole is a perfect pairing for it. There are many versions of avocado dips around. Mine is really never the same twice, as I don't measure and just mash, mix, and stir according to taste. I know that true Mexican food enthusiasts will be shocked at the addition of mayonnaise, but it really does help add a creamy texture and to preserve the green of the avocado when it is made in advance. With or without mayo, guacamole is one of my favorite guilty obsessions. I don't even need the pizza, with or without delivery.

My Guacamole

2 avocados, peeled and pitted
the juice of a lime
1 clove garlic, minced
1 small tomato, diced
1 small jalapeno, finely diced
½ cup onion, diced
½ teaspoon ground cumin
sea salt
cayenne pepper
1 tablespoon mayonnaise

Mash the avocado with a potato masher.
Using a fork, whisk in the remaining ingredients (or you can do it in the food processor for an even silkier texture). Let stand at room temperature for 15 minutes for flavors to blend.

Redo

I started painting in my pantry. I knew that I didn't have time to paint the new colors over the entire kitchen before Thanksgiving, but I wanted to give the pantry a peek of the new life to come. I emptied the contents of the all of the cupboards (old houses mean painting inside and out for those storage places), patched a couple of cracks in the plaster, and wiped everything down. I was ready. A first coat of paint inside one cupboard was looking good. I was charged.

Painting isn't one of my favorite things. I don't have the attention span. I get bored, my hand cramps around the paint brush or roller, and my shoulder starts to ache from holding my arm above my head. But, the fresh appearance of the new paint kept me moving...until I hit the walls. The shade that I had chosen for the walls seemed very yellow and garish. It wasn't the calm, soothing shade that I had hoped for. I continued painting with the hopes that the dry paint would reflect the light differently. No luck. I didn't like it. It wasn't what I had in mind.

I am going to finish the pantry before Thanksgiving, leaving the overly bright walls intact. There just isn't enough time to repaint them, finish the cupboards, and replace everything that is currently piled in overflowing boxes in the rest of the kitchen and dining room. The walls are absolutely on my list to redo once the turkey is carved.

I am planning dinner with a redo in mind, too. Hubby is out of town again today and won't return until late. I am on my own, but planning a meal that can be reheated later in the week when I am not. Leftovers aren't usually winners in this house, but some things do seem to just be better the second time around. Asparagus and Leek Tart falls into that category. The flavors of the Swiss cheese and veggies really come into their own the day after baking. Tonight, I will have a slice as I contemplate new kitchen wall colors. Later, I will redo without a worry.

Asparagus and Leek Tart

2 cups asparagus, cut into 1 inch segments
2 tablespoons butter
1 ½ cups leeks, cleaned and sliced, white part only
2 cups Swiss cheese, grated
2/3 cups parmesan cheese, grated
12 inch tart crust, pre-baked and cooled
2 teaspoons fresh parsley, chopped
½ teaspoon fresh thyme, chopped
½ teaspoon fresh marjoram, chopped
2 eggs
2 egg yolks
2 cups cream
1 ½ teaspoons salt
½ teaspoon fresh ground black pepper

Preheat the oven to 400°F.
Bring a pot of water to the boil and blanch the asparagus a few minutes until just barely cooked.
Drain and immediately plunge the asparagus in a bowl of ice water.
Drain again and set aside.
Melt the butter in a saute pan or skillet over medium heat and add the leeks.
Saute a few minutes then cover and turn the heat to low and slowly cook leeks until soft, stirring occasionally, about 15 to 20 minutes.
Set aside to cool.
Sprinkle half the Swiss and half the parmesan cheeses over the bottom of the prebaked tart shell.
Evenly spread the leeks and asparagus in the shell.
Sprinkle the vegetables with the herbs and the rest of the Swiss and parmesan.
In a bowl, using a whisk, beat the eggs, yolks, cream, salt and pepper.
Pour the custard over the filling ingredients.
(Tip: it's easier to fill the tart without spilling over the edge if you put half the custard in a Pyrex measuring cup and pour it into the tart when the tart is already in the oven.) Place the tart on a baking sheet and bake for 35 to 40 minutes or until puffed and golden and the custard is set.
(You can check by inserting the tip of a small knife into the center of the tart. It should be soft but not runny.) Remove the tart from the oven, slice into wedges, and serve warm.

It Isn't Always Easy to Choose a Green

Kermit had it right. Green isn’t easy. When we first purchased this house, the kitchen was painted a horrible mustardy shade of brown. I didn’t want to do the tradition old house white kitchen and debated about paint colors for what seemed like eternity. Finally, I settled on a deep foresty green for the cupboards with the walls in taupe and cream. Hubby fought me. He didn’t like the idea of the green cupboards. I bought the paint and started painting on my own, and eventually he came around.

Unfortunately, after 10 years, he seems to have come around so much that he isn’t pleased with the ideas that I now have for the kitchen. I am ready for change. I would love to have an entirely new kitchen, and that plan is in the works, but several years down the road. In the meantime, I want to repaint in new shades of green. Again, Hubby isn’t impressed. This time, he is proclaiming a love for the deep foresty green, and this time, I am again purchasing the paint and starting on my own. I am trusting that he will come around eventually…probably just in time for the full renovations.
 
It isn’t always easy to get enough green in our diets, either. Because we recognize the importance of the nutrition that greens can provide, I usually try to choose green veggies as sides for dinner. Spinach is one of my favorites, and I went into severe withdrawal during the recent E. coli scare. I add it to meatballs and meatloaves, in soups, to pasta sauces, use it in appetizers, and sauté it. Of course, there are also always salads; wonderful, crisp, flavorful, fresh spinach salads. A simple one combines oranges and red onions with French dressing. You can use purchased, or make your own. This is a green that is easy.

Easy Spinach and Orange Salad

¾ pound fresh spinach, torn into bite-size pieces
3 medium oranges, peeled, sectioned, and seeded
1 medium red onion, sliced and separated into rings
1/4 to 1/3 cup French dressing

Wash spinach thoroughly and allow to dry (use a salad spinner, if you have one).
Combine spinach, orange sections, and sliced onion in a large salad bowl, tossing well.
Drizzle dressing over spinach mixture; toss gently.

French Dressing

¼ cup water
¼ cup red wine vinegar
½ teaspoon sugar
½ lemon, juiced
½ teaspoon salt
½ teaspoon fresh ground pepper
½ teaspoon Worcestershire sauce
¾ teaspoon dry mustard

Combine all in a lidded jar.
Shake vigorously.

(This dressing is a little more tart and tangy than a purchased French dressing, but balances well with the sweetness of the oranges in the salad.)

Where's the Beef?

Hubby loves a good burger. I could take it or leave it. Once in a great while, I will crave a juicy, grilled burger loaded with bacon, cheese, lettuce and tomato, but usually, I would rather have almost anything else. Perhaps, this is due to the hockey pucks that I was served as a child. My father only ate things that were cooked to death; my mother accommodated his preferences. Back then, I preferred to have a little burger with my serving of ketchup or Miracle Whip...as little burger, as possible. (I should add that I don't even eat Miracle Whip now that cremated meat is no longer on my plate.)

But, Hubby's cries of "Where's the Beef?" have forced me to reconsider burgers. I have tried many recipes and techniques. Burgers have become an evolution for me as I persist with my experiments to develop one that makes me cry for the beef. Last night, Hubby dropped a not-to-subtle hint of his desire for a burger by bringing home hamburger buns. Therefore, tonight's dinner continues the burger quest.

Of course, there has to be a side with the burger. Hubby would be happy with just a huge slab of fried beef on a toasted bun, but until I develop a hunger for burgers, I need a good side dish. Fries seem like the natural choice, and Chili Roasted Sweet Potato Wedges are a fabulous option. Sweet potatoes have their own natural sweetness that is enhanced by the roasting and chili powder seasoning. The salt and bit of sugar really make the other flavors pop. Ketchup isn't even necessary. Hubby gets his burger, and I get luscious sweet potato fries. The beef is on my plate.

Chili Roasted Sweet Potato Wedges

2-3 medium sweet potatoes
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon chili powder
1 teaspoon kosher salt
¼ teaspoon fresh ground pepper

Preheat oven to 425°. Cut each peeled potato lengthwise into 8 wedges.
Line a large rimmed baking sheet with parchment paper or foil.
Toss potatoes with oil, sugar, chili powder, salt, and ground pepper, until coated.
Place sweet potatoes, cut sides down, on baking sheet.
Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving. (Serves 4)

Pucker Up

I prefer sour to sweet. Chocolate is awesome and satisfies a certain type of craving, but most days I want the crisp, tart flavors that make my taste buds pucker. Cranberries are one of my favorite Fall offerings. As a child, the jellied, canned cranberry sauce on the Thanksgiving and Christmas tables was something that I always looked forward to enjoying with my turkey. I have been making the Cranberry Dessert Cake that I featured earlier all of my adult life, and recently tried a Cranberry Apple Pie that was superb. These little tangy berries (fresh, frozen and dried) have found their way into relishes, salads, bread stuffings, and trail mixes, in addition to many, many desserts. I love to pucker up.

This morning's breakfast provided that perfect pucker. The cranberries are macerated in a sugar syrup and combined with juicy grapefruit. This is a tart lover's paradise and a crisp and flavorful way to start the day. The cranberry syrup can be made ahead and stored in the fridge. You can also use the the grapefruit that is already peeled and sectioned in jars from your produce department, if you need a time saver. If you like tangy, but slightly sweet treats, you should try a Cranberry Grapefruit Cup.

Cranberry Grapefruit Cup

1 cup sugar
2 cups cranberries
3 grapefruits, peeled and sectioned
1 cup water

In a saucepan, combine sugar and water; boil; stir to dissolve sugar.
Boil for 5 minutes.
Add cranberries; cook until skins pop, about 5 minutes more.
Remove from heat; chill.
Pour cranberry mixture over grapefruit sections in individual servings bowls. (Serves 6)

Slumping in My Soup

I have had a headache all day. My tummy has also been doing a bit of grumbling. Functioning hasn't been an easy task. Showering and trying to behave like a human instead of a huge piece of lint on the sofa required that I give myself a pep talk. I went to work for awhile this afternoon, but my plans to head back after dinner were foiled when a quick minute of shut-eye turned into an evening of being dead to the world. Thankfully, the nap helped. The pounding in my head has gone down a couple of decibels.

I had no interest in food all day, but one does have to eat. Hubby can and will cook, but it is nice when I have something ready when he comes home after his own long day. We seem to have been eating a lot of soup lately, but a mild brothy soup of new potatoes, fresh green beans, and ham was just what I needed. It was warm, soothing, and simple. Hubby could perk his servings up with some hot sauce or lots of pepper. I could savor the gentle broth just as prepared before slumping back into the sofa to baby my aching head.

Green Bean and New Potato Soup

1 pound fresh green beans, washed and snapped
1 pound new potatoes (or 3 large baking potatoes)
½ onion, diced
1 ham steak, fat removed and cut into bite-sized pieces
1 quart, more or less, low sodium chicken broth
¼ teaspoon pepper
2 tablespoons cornstarch
½ cup water

Clean and cut up all the ingredients.
Place the potatoes, onion, and ham in soup pot.
Add the chicken stock and enough water so there is an inch of fluid above the vegetables.
Bring to a boil, then reduce the heat to medium and cook for 20 minutes.
Turn the heat down to low and add the green beans; simmer till the green beans are tender.
Add a little more broth or water if this gets too dry.
Combine the cornstarch and water and add to the soup to thicken. (Serves 6)

Eighteen Wheels and an Egg Salad Sandwich

Yep. You got it right. Today, I am on the road. Today, I am trucking. A few months ago, Hubby started purchasing a liquid feed supplement that is a by-product of converting the corn at an area ethanol plant. It is a daily part of the rations for the lambs, and he uses a lot. Consequently, it wasn’t long before the shipping charges were overtaking us. The solution? Purchase a tanker truck and haul it ourselves. Hubby makes the trip at least once, if not twice, a week to maintain his supply. Today, I am joining him.

We don’t get to spend a lot of time together. His work (including these trips) keeps him quite busy. When he is home, he is exhausted and his eyes close shortly after he settles into his big leather chair. I decided that I would adjust my schedule to allow us a bit of together time when he had to stay awake (at least I hope that he will be awake; he IS driving).

The travel plan for this trip is tight. Lunch for Hubby is often a tuna meal kit in the truck while he is loading at the plant. At the last minute, I decided that a picnic in the truck sleeper would be fun for us. Unfortunately, I decided this after it was too late to gather any picnic supplies. I had to make due with what I had on hand. A survey of the fridge found some eggs, and the memory of an Avocado and Egg Salad that I had once prepared came to me. Yum! That would be great for picnic sandwiches. I prepped some fresh veggies, baked a few cookies from the tub of peanut butter and chocolate chunk dough purchased from a school fundraiser , and had the makings of a picnic underway. It would be a fun trip and provide us both with a little release.

As I am waiting this morning for Hubby to return from his morning chores and start the road trip, a realization has hit me. I am traveling with my Hubby. I plan to feed this man eggs and stay in a very confined place with him for over 300 miles. Pray for me.

Avocado and Egg Salad

1 ripe avocado
1 hard-boiled egg
3-4 tablespoons chopped green onions
2 tablespoons mayonnaise
1 teaspoon garlic powder
salt and pepper, to taste
paprika
1/4 teaspoon lemon juice

Cut ripe avocado into chunks and toss with lemon juice.
Chop egg; add to avocado.
Stir in remaining ingredients.
Spread between slices of whole grain bread for a sandwich, or serve on a bed of lettuce as a salad. (Serves 2)

Swimming Upstream

Sometimes, I feel like a salmon. I have this huge list of things that I need and want to do, and time is always limited. I am swimming upstream against the clock and calendar. I want to repaint my kitchen before Thanksgiving. I need to put in some more time at the office and wrap up some files. I need to organize a few piles of clutter that I have allowed to build up. I need to get back outside and finish the fill work around the new sidewalk and seed the grass. I want to join Hubby on one of his out of town trips to complete a few errands and actually spend a little time with him. I need to keep up with all of the daily tasks of laundry, housework, farm bookwork, etc. I want a nap. I am fighting my way through waves of chores, duties and desires, and headway is slow. Each day is over before I reach shore.

Even as I struggle against the rapids of obligation, my food obsession usually demands that I take time to prepare something tasty to savor each day. With my mind in the water, I decided that fish would be an excellent addition to today’s menu. Tilapia with Chile Lime Butter is a outstanding dish that even my usually anti-citrus hubby likes. The lime adds a fresh bright punch to the pan-seared fish, but the heat of the chiles really make your mouth sing. Add some rice and a steamed vegetable, and the meal is complete giving me enough time to try to conquer another of those chores.

Tilapia with Chile Lime Butter

For Chile Lime Butter:
¼ cup unsalted butter, softened
1 tablespoon finely chopped shallots
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh Serrano chilies
½ teaspoon salt

For Fish:
6 skinless tilapia fillets
½ teaspoon salt, to taste
2 tablespoons vegetable oil

Combine softened butter with shallot, zest, lime juice, chile, and salt in a bowl to make chile lime butter.
Pat fish dry and sprinkle with salt.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking.
Saute 3 pieces of fish, using a spatula to turn once, until golden and just cooked through, 2 to 5 minutes, depending on thickness of fillets.
Transfer to a plate and saute remaining fish in same manner.
Serve each piece of fish with a dollop of chile lime butter. (Serves 6)

Malice Aforethought and the Toaster

(Click to make the cartoon larger for viewing.)

Answers.com describes Malice Aforethought as: A predetermination to commit an act without legal justification or excuse. I agree with Calvin. My toaster often aggravates me with malice aforethought. A few years ago, I made a deal with myself. I was coveting an incredible stainless toaster that had more settings and options than my car. I told myself that if I worked out every day and stuck to a sensible meal plan to loose 10 pounds, I could have the toaster. After a few missed workouts and a several dips into the pit of fast food, I didn't loose the full 10 pounds. I couldn't allow myself to purchase the new toaster. I am stuck with my $9.99 version that seems to need lithium to control its mood swings.

Thankfully, not all toast needs a toaster to be enjoyed. Glazed Cinnamon Raisin Toast is a favorite sweet breakfast treat for me, and its warmed browned goodness is created in a skillet or on a griddle, much like grilled cheese. This is an entirely new level of cinnamon toast. Choose white, wheat, or any of your favorite breads, if you don't care for raisins. Quick and yummy are good things in the morning, right? ...especially when you don't have to deal with a toaster that schemes against you.

Glazed Cinnamon Raisin Toast

2 slices raisin bread
1 teaspoon cinnamon
1 tablespoon butter
1/2 cup confectioners sugar
1/2 tablespoon water
1/8 teaspoon vanilla

Whisk confectioners sugar, water, and vanilla together to make glaze.
Sprinkle cinnamon on one side of each slice of bread.
Butter that side of the bread.
Place buttered side down in a moderately hot skillet until lightly toasted.
Turn and leave on other side just long enough to toast.
Spread hot toast with glaze.

Stew Me

I was freezing when I woke up this morning. I just couldn't get warm. The outside temperature was in the 30s, and indoors, the thermostat was set at 72, but I couldn't stop shivering. It is on days like these that I want hearty comfort food. Beef stew seemed like the right choice.

A search of my options yielded a Food Network recipe by Tyler Florence. I made some adjustments to suit our personal tastes. I just can't imagine that Hubby would care for a stew that contained an entire bottle of wine. Red wine can add depth of flavor to beef and tomato dishes, but I don't think that it needs to be a center ingredient in any stew. I also omitted the orange zest and didn't serve with the Horseradish Sour Cream. Ultimate Beef Stew did come together easily and did satisfy my craving for a hearty, beefy soup. However, I think that in the future, I will stick to my tried and true method of just winging my beef stew recipe. It has never failed me to just toss whatever ingredients I have on hand in the pot to simmer together to create a great stew. Ultimate Beef Stew? Maybe not, but we still like it. Stew me.

Movie Night

Hubby came home early tonight. It is usually at least 7pm or later before he finds his way home. During the summer, it is common for us to put off dinner until 10pm. His work demands long hours, and we don't get to spend much time together, but tonight he found a way to share a little more time. I think that should warrant a movie night. We subscribe to Netflix and always have a DVD waiting for us. Out here in the sticks, those red envelopes from Netflix are a godsend. There is no frustration with limited selections, no last minute long drives to find a movie, no late fees when we can't get back "to town" to return the movie on time, no hassle. Whenever we find the time, our biggest concern can be who is hogging the blanket as we cuddle up to enjoy the movie.

But, what would movie night be without popcorn? Just like pizza, popcorn is practically a food group for Hubby. His favorite popcorn is made on the stove top in a Whirely Pop popcorn maker, but the microwave serves well for those got-to-have-it-now cravings. The Boy Scouts know to always knock on our door during their sales promotions. Extra Butter, Kettle Corn, or Caramel, the variety doesn't matter as long as it is popcorn.

I have found a way to give our popcorn treat an anti-oxidant and flavor boost. Tangy pome-granate seeds are a great combination with slightly sweet, yet salty popcorn. Until last year, I had only sampled pomegranate juice, and had no clue what to do with the luscious edible seeds of the whole fruit. Now, I am adding the colorful seeds to salads, chicken dishes, and this great popcorn treat. Grab a movie, a blanket for cuddling, some popcorn...and don't be afraid to try a little pomegranate.

Pomegranate & Popcorn

1 bag microwave Kettle Corn popcorn
1 medium pomegranate
salt, to taste

Remove the seeds from the pomegranate.
Pop the popcorn according to package directions.
Salt the popcorn to taste.
Put about a cup of popcorn in a bowl.
Add a handful (about 1/4 cup) of pomegranate seeds.
I suggest mixing this a bowl full at a time, because the pomegranate sinks to the bottom.
Be sure to get some of both the pomegranate and popcorn in each bite to truly enjoy this snack.

Slurping Noodles in the Snow

I awoke to snow this morning. I may be in the minority, but I like it. The winds aren't blowing, and the flakes are gentle. Everything is covered with a white blanket. I so much prefer this to the dull, dead brown that was creeping in as our autumn colors diminished. The falling snow seems peaceful and refreshing.

The falling snow has made me ready for soup, again. A quick check of my fridge located some of the leftover roasted pork loin and prompted me to think of an Asian-style noodle soup with strips of pork. Yum! The soup that I chose includes shredded cabbage, carrots, mushrooms, and green onions for a vegetable boost. By using low-sodium canned broth, I can whip up this quick soup that is actually pretty good for me. Want to know the best part? Slurping your noodles while you eat is considered poor manners here, but accepted and encouraged in some Asian cultures. Good-for-me soup that I can slurp without worry? Give it to me. :~)

Asian-Style Noodle Soup with Pork

1 (3 ounce) package Ramen Noodles
2 cups thinly sliced cabbage
¼ cup shredded carrots
1 ½ cups cooked pork, sliced into thin strips
¼ cup chopped green onions
2 (14 ounces, each) cans low-sodium chicken broth
1 teaspoon fresh gingerroot, finely chopped
¼ teaspoon crushed red pepper flakes
½ cup chopped green onions, for garnish (optional)

Bring broth to a boil. Add noodles and cook until of desired consistency.
Stir in the cabbage, carrots, pork, 1/4 cup of green onions, gingerroot, and red pepper flakes.
Bring to a full boil over high heat, stirring occasionally.
Boil until cabbage is of desired consistency.
Sprinkle each serving with chopped green onions, if desired. (Serves 4)

Oh...To Be 25 Again!

Yesterday, I purchased a new OPI nail color from their 25th Anniversary Collection. OPI is known for the catchy names of their polishes and my new color is no exception. "Oh...To Be 25 Again!" is a deep chocolatey brown shade that seems perfect for fall.

This spurs the question of if I would want to be 25 again. When I was 25, I hadn't yet discovered real cooking. I made dinner every night, and we certainly didn't starve, but my obsession with food hadn't yet hit. Simple meals of pot roast, spaghetti, tacos, or hamburger helper were most often thrown together with sides of frozen corn or peas, or canned green beans. Fresh veggies were for salads. Dinner out often meant an order of chicken strips. I was a lot fussier about what I was willing to eat or try. I hadn't yet discovered the true joys of food.

I did however bake a little. It is ironic that now that I am in the kitchen a lot, I don't really care to bake. I do desserts for holidays and get-togethers with friends, but I would rather try a new savory recipe than a sweet one. But, back then, I had discovered those little Pillsbury cookbooks that are at the checkout stands of the grocery stores. The photos lured me in, and the simple recipes allowed me to make some great desserts. Cranberry Dessert Cake with Warm Butter Sauce is a find from one of those pamphlets. I was only 18 (not 25) when this recipe jumped at me from the pages of a Fall Baking Cookbook. It is a fabulous blend of dense cake and tart berries with a smooth, sweet sauce. I have made this repeatedly for many different occasions and never had so much as a morsel left on the plates. I don't know that I would ever want to go back to 25 (or even 18) again, but I will gladly bring this dessert along to enjoy for the rest of my years. :~)

Cranberry Dessert Cake with Warm Butter Sauce

2 ¾ cups flour
2 ¼ cups sugar (divided)
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 cups sour cream
½ cup milk
¼ cup oil
½ teaspoon almond extract
2 eggs
3 ½ cups fresh cranberries
½ cup butter
½ cup whipping cream
1 teaspoon vanilla

Preheat oven to 375F.
Grease and flour bottom only of 9x13 pan.
Combine flour, 1 3/4 cups sugar, baking powder, soda, and salt.
Mix well.
In medium bowl, beat sour cream, milk, oil, almond extract and eggs.
Add sour cream mixture to flour mixture.
Stir just until dry ingredients are moistened.
Gently fold in cranberries.
Spoon into prepared pan.
Bake at 375F for 45 to 55 minutes or until toothpick inserted in center comes out clean.
BUTTER SAUCE: In small saucepan, combine 1 cup sugar, butter and whipping cream.
Bring to a boil.
Simmer over low heat for 2 minutes, stirring constantly.
Remove from heat, stir in vanilla.
Serve warm sauce over cake. (20 servings)

Pampering and Pizza

A friend and I have standing monthly appointments at an area salon. We travel to a nearby river community to enjoy an afternoon of pampering and being treated like queens. It might be a simple day of just hair trims and color refreshing, or it might include a treat like a pedicure, manicure or massage. Regardless, we have come to relish the little self-indulgent get-away. The friends at the salon make sure that everything is special for us, and we greatly appreciate all of their extra efforts in spoiling us.

Since I was out of town, I haven't cooked today. My plates have been filled by other people. My meals were chosen from menus that weren't my own. It is all still good, though. Lunch was a bright and crisp chef salad from one of our favorite stops in Chamberlain. Dinner was take-out pizza picked up on our way home to share with our waiting families. I chose a pepperoni with extra cheese, and the aroma tempted me all the way home. I couldn't wait to dive into that cheesy goodness.

Pizza is one of my Hubby's favorite things. I think that he could eat it day after day and never tire of it. We have made many homemade pizzas over the years, and one stand out for me has been another recipe from Cooking Light. Garlic Chicken Pizza comes together quickly with a premade crust and leftover chicken. The tangy sauce and feta cheese make this pizza a little out of the ordinary and leave my taste buds dancing. This is good pizza.

Garlic Chicken Pizza

2 tablespoons red wine vinegar
1 ½ tablespoons Dijon mustard
4 cloves garlic, minced
1 (16 ounce) thin style pizza crust
1 ½ cups shredded cooked chicken breast
1 cup chopped plum tomatoes
1 cup chopped mushrooms
¾ cup shredded part-skim mozzarella cheese
¼ cup crumbled feta cheese
¼ cup finely shredded fresh parmesan cheese
¼ cup chopped green onions

Preheat oven to 400°.
Combine first 3 ingredients, stirring well with a whisk. Place crust on a baking sheet; brush vinegar mixture over crust. Top with chicken, tomato, and mushrooms; sprinkle with cheeses and green onions.
Bake at 400° for 15 minutes or until cheeses melt. (Serves 6)

Be Responsible

As conscientious citizens, I hope that you all voted today. I do not feel that voting is a priviledge, it is a responsibility. It is our duty to let our voices be heard through our votes. I don't want to debate party affiliations, stands on issues, or any of the other slippery slopes that arise through politics. I just want you to recognize that the health of our city, state, and national governments depends on our votes. Be responsible; vote.

In the food realm, the health of our bodies depends on a good breakfast. A responsible meal plan includes breakfast to properly fuel our bodies. While it may be easy to grab a doughnut or just a cup of coffee, it is best to start the day strong with the right fuel. Recent studies have promoted the high fiber choice of oatmeal not only as a filling and tasty breakfast option, but also a proven aid in reducing cholesterol. I have discovered a recipe that is as quick as those sugar-loaded packets and isn't as mushy by using old fashioned oats. A LARGE bowl is recommended and necessary as the mixture does tend to bubble up while cooking for just a few minutes in the microwave. Give it a try. Be responsible; eat breakfast.

Oatmeal in a Bowl

1 cup old fashioned oats
1 pinch salt
1 cup milk
1 cup vanilla-flavored soy milk
1 teaspoon cinnamon
1 ½ tablespoons brown sugar
¼ cup toasted, chopped almonds (optional)

Combine oats, milks and salt in LARGE microwavable bowl.
Microwave on high for 4 minutes.
Let rest for two to four minutes.
Stir in cinnamon and brown sugar.
Dish into serving bowls.
Serve with almonds sprinkled on top. (Serves 2)

Phat Is NOT Where It Is At

My jeans are tight. I hate that. I went up a size last year and wasn't happy about it. Now, that size isn't so sure that it likes me anymore. I checked out Zafu where they supposedly match you to the perfect jeans. I was directed to a couple of Baby Phat styles. I am sorry. I know that the PH is supposed to be hip and cool, but I don't want to wear jeans that have FAT in their name! I am all for embracing my curves, but when a woman is struggling with her body image, phat is not where it is at.

After several months of falling into a sedentary lifestyle and eating whatever I want, it is time to make some changes. I don't believe in diets. Diets are a bandaid on a gaping head wound. Sure, you can follow a strict meal plan for a short period of time and drop those pesky extra pounds. But, what happens when your mind falls off of that meal plan? Those pesky pounds still have your address and they often move back in along with a few free-loading friends. I believe in making common sense adjustments to how you eat and increasing your activity levels. Overall, I don't eat badly. I just indulge a little too often in things that should be treats. I like cream sauces. I like pie. I like cheese and crackers at midnight. These things aren't bad. They just shouldn't be a daily part of my life. Common sense and exercise should be my daily regimen. I am going to try to get back to it.

Lunch today is a very simple soup that I love, White Bean and Spinach Soup. This is a slight modification of a South Beach Diet recipe. I feel that the diet as a whole doesn't supply an active person with enough carbs to fully function, but that doesn't mean some of the recipes can't still be used to help us watch our calorie intake. The beans in the soup are filling and the roasted garlic is a really flavorful addition. This will fuel me all afternoon, and ward off any mid-afternoon pie binges.

White Bean and Spinach Soup

1 (14 ounce) can chicken broth
4 cups fresh baby spinach, chopped
1 (15 ounce) can cannellini beans, rinsed and drained
1 tablespoon minced roasted garlic
½ cup low-sodium V-8 juice
salt, to taste
fresh ground black pepper, to taste
red pepper flakes, to taste

Bring the chicken broth to a boil in a medium pan.
Add the spinach and allow to boil for a bit and wilt down the leaves, stirring often.
Reduce heat and add the rinsed and drained beans, roasted garlic, and V-8 juice.
Simmer gently for 5-10 minutes.
Season with salt, pepper, and red pepper flakes, to taste. (Serves 4)

Sunday Dinner

I grew up attending church services every Sunday morning and coming home to a beef roast or a ham in the oven. As you walked into the house, the aroma rising from the roasting meat made your stomach growl in anticipation of the meal. Mashed potatoes were a common accompaniment, along with at least one vegetable side dish. Bread and butter were always on the table while I was growing up. It was solid, midwestern comfort food.

Today, I am taking advantage of a day spent around the house and preparing a couple of recipes that need some time in the oven. Potato-Fennel Gratin, Roast Pork Loin, and Vanilla Glazed Carrots will make up our Sunday Dinner and won't be served until after the sun goes down. Instead of coming in from church, we will be coming in from raking leaves and some other outdoor chores to a house smelling comforting and warm with good food. The gratin and pork need different oven temperatures, but the gratin can easily be prepared ahead and rewarmed just before serving. The blend of gruyere cheese with the fennel and onion really perk up the potato dish. The pork loin also has fennel in its mustard rub and is served with a sauce made up from the pan drippings. This is extreme comfort food that is good enough to share with company.

Potato-Fennel Gratin

2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons olive oil
1 tablespoon unsalted butter
2 pounds potatoes (about 4 large), sliced thinly
2 cups heavy cream, plus 2 tablespoons
2 ½ cups gruyere cheese, grated (1/2 pound)
1 teaspoon kosher salt
1 teaspoon black pepper

Preheat oven to 350.
Butter inside of a 10x15x2-inch (10 cup) baking dish.
Remove stalks and core of fennel, slice thinly crosswise.
Saute fennel and onions in the olive oil and butter on Medium heat for about 15 minutes or until tender.
Mix potatoes in a bowl with 2 cups cream and 2 cups gruyere, salt, pepper and the sauteed onion/fennel mixture.
Pour into baking dish, press down to smooth.
Combine remaining 2 tbl cream and 1/2 cup gruyere and sprinkle on top.
Bake for 1 hour or until potatoes are very tender and the top is browned and bubbly.
Let set for 10-15 minutes before serving. (Serves 10)

Vanilla Glazed Carrots

2 cups baby carrots
1 ½ tablespoons honey
¼ teaspoon vanilla extract
1 tablespoon butter
¼ teaspoon white wine vinegar
pinch salt

Combine all ingredients in a large sauté pan. The carrots should form a single layer in the pan.
Bring the carrots to a simmer on medium-high heat.
Reduce the liquid until the pan is just about dry.The carrots should be cooked through, shiny and delicious. (Serves 2)

Roasted Pork Loin

5 pound pork loin
2 tablespoons olive oil
4 teaspoons Dijon mustard, divided
4 teaspoons whole grain mustard, divided
1 teaspoon ground fennel
kosher salt
fresh ground black pepper
3 tablespoons flour
1 cup white wine
3 cups chicken broth

Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.
For the sauce, remove all but 1/4 cup of fat from the roasting pan. If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total. Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute. Add the wine and scrape up all the brown bits from the bottom of the pan. Add the chicken stock, the remaining 2 teaspoons of each mustard, 2 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.
Slice between the loin, and serve warm with the hot sauce. (Serves 6)

Curry Up!

Ethnic food is pretty limited out here on the prairie. Taco John's passes for Mexican. Pizza Hut claims to be Italian. We once had a local Vietnamese family open a restaurant on Main Street, but their lunch specials were more likely to be hot lunch versions of turkey and dressing than to be Asian-inspired. However, I have tried to broaden my horizons and include flavors and ingredients that aren't common in our corner grocery markets. Curry seems to fall into that "new horizon" category for me.

Several months ago, I tried a Thai-Style Ground Beef recipe that included curry and coconut milk. It had been featured in Cooking Light magazine, and was promoted as a new version of sloppy joes. Sloppy joes are simple enough, and non-threatening to simple folks, right? It was my initiation into curry. The ground beef was good. We really like it on a bed of rice with a simple salad on the side. I have since made it many times. But, with that use of curry and coconut milk under my belt, I soon looked for another recipe to test these ingredients on our palates.

Enter Garlic Curry Chicken and Spinach. Garlic? Yum. Chicken? One of Hubby's favorites. Spinach? Just call me Popeye. Curry? Why not? This recipe also incorporates coconut milk, and is so simple that you can almost make it with your eyes closed. I don't recommend it, though. The stove is hot, and knives should be sharp. Someone might get hurt...besides, half of the initial pleasure of the food is how good it looks, right? Better keep your eyes open and fully enjoy a new flavor sensation.

Garlic Curry Chicken and Spinach

2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch wide strips
2 cloves garlic, minced
1 teaspoon curry powder
1 cup coconut milk
6 cups fresh spinach, cut into strips
salt and pepper, to taste

In a large nonstick skillet, heat oil over medium-high heat until very hot but not smoking.
Add chicken and cook and stir about 4-6 minutes or until browned.
Add garlic and curry and cook, stirring, about 30 seconds.
Stir in coconut milk; reduce heat to medium-low. Cook 3-4 minutes or until chicken is thoroughly cooked.
Add spinach; toss and mix to wilt spinach. Cook just until spinach is wilted. Add salt and pepper to taste and serve with hot cooked rice. (Serves 4)

Of Mush and Men

Hubby hates pureed food. When I tried a Yellow Pepper Soup, he growled at me that he still has all of his teeth and doesn't need his food to be blended mush. He asserts that one of the things he doesn't like about mashed potatoes is that they don't need to be chewed. He claims to not like mush. However, make that mush beef flavored, and suddenly it seems OK.

I tried a new meatloaf recipe tonight that was total mush. I knew as I was mixing it that it had far too much liquid and filler, but ignored the slime that was sticking to my hands and plopped it into a loaf pan anyway. If I hadn't been so tired tonight, I would have tried harder to restore a sense of texture and firmness to my meatloaf, but as it was, I was lucky to get it in the oven at all. After baking for almost an hour, it came out just as I had feared: spongy, beefy mush. The flavor was good. The seasonings were right. The texture was awful, sloppy, squishy MUSH. I don't know about you, but I don't do well with a mouthful of yuck. I don't care if it tastes good, or not. Mushy meatloaf brings on my gag factor. Needless to say, even though Hubby ate 2 large portions without a word about the gruel-like stuff sliding around on his plate, it wasn't a recipe that I will try again.

The meal was saved by one of my favorite sides of all time, Roasted Green Beans. Fresh green beans tossed with some olive oil and liberally seasoned with coarse salt are an insanely good pleasure for me. They must be roasted to the point of having crusted browned bits, but don't fear; they aren't burned. The roasting brings out the sweetness of the veggie, and the combination of the crisp bits and the salt make them taste like incredibly healthy French Fries. I kid you, not. No mush about this. You have to try Roasted Green Beans to know what you have been missing.

Roasted Green Beans

2 pounds green beans
1-2 tablespoons olive oil (just enough to lightly coat beans)
1 teaspoon kosher salt, to taste

Pre-heat over to 400 degrees.
Wash, dry well, and trim green beans.
Put green beans on a jelly roll pan.
Drizzle with olive oil.
Sprinkle with salt and pepper to taste. (I like them salty so I use about 1 1/2 teaspoons of salt.)
Use your hands to be sure all the beans are evenly coated and spread them out into a single layer.
Roast for 20-25 minutes, turning after 15 minutes, until beans are fairly brown in spots and somewhat shriveled.
Serve hot or at room temperature. (Serves 4)

National Men Make Dinner Day

A friend pointed out that today is National Men Make Dinner Day. I would have loved to have been all over this one. I like to cook, but Hubby also has a few good kitchen skills. (He did once win a game of Battle of the Sexes by successfully describing the term "roux.") If there is a day that says he has to cook AND clean up the kitchen, I want to play, too. But, of course, his schedule didn't allow it...if I wanted to eat before 10pm. Our discussion did land me a raincheck, though. I can't wait to hand over the apron.

Since I did have to make dinner despite such an important national holiday, I decided to roast a chicken and serve it with rice and Parmesan Zucchini. I had picked up these tiny, little, baby zucchini's when shopping at Hy-Vee and thought that they would be perfect for roasting. A search through recipes that I have saved pulled up Easy Parmesan Zucchini. The simple preparation and seasonings were a great match for the little babies. Dinner was served without a hitch. Now, if someone would just go clean up the kitchen. :~)

Easy Parmesan Zucchini

2 medium zucchini (or 8-10 baby zucchini)
2 teaspoons olive oil
½ teaspoon seasoning salt, to taste
½ cup grateParmesanan cheese, to taste

Preheat oven to 350 degrees.
Trim the zucchini, and slice lengthwise into quarters. (For my baby zucchini, I just cut in half.)
Toss with olive oil and arrange on baking sheet. Sprinkle with seasoning salt anParmesanan cheese.
Bake uncovered for 20 minutes. (Serves 4)

One Plate Leads to Another

Yesterday, I received an email from ArcaMax with the recipe for a Warm Salmon Salad with Crispy Potatoes. When I read that the salad used arugula (which I finally have on hand after a trip to Hy-Vee last week), I couldn't get it out of my mind. I had to make it for lunch today. I didn't have the canned salmon on hand, but did have a pouch of pink salmon that worked well in the downsized-for-one version of the recipe. The salad was remarkable! The potatoes fried up crispy on the outside and tender on the inside of the thin slices and provided a hearty balance to the slightly tangy dressed salmon and the spicy arugula greens. I was in love...so much in love that my lunch plate has led to our dinner plate.

I am preparing a simple broiled salmon fillet for dinner (with a garlic cream sauce to serve on the side) just so that I can use the leftovers to make this Warm Salmon Salad with Crispy Potatoes again for lunch tomorrow. I think it is that good. Sometimes, one plate does lead to another.

Warm Salmon Salad with Crispy Potatoes

2 tablespoons extra-virgin olive oil, divided
2 small “new” potatoes, cut into 1/8-inch slices
½ teaspoon salt, divided
1 medium shallot, thinly sliced
2 teaspoons rice vinegar
¼ cup buttermilk
2 (7 ounce) cans boneless, skinless salmon, drained
4 cups arugula

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning once, until brown and crispy, 5 to 6 minutes per side. Transfer to a plate and season with ¼ teaspoon salt; cover with foil to keep warm.

Combine the remaining 1 tablespoon oil, ¼ teaspoon salt, shallot and vinegar in a small saucepan. Bring to a boil over medium heat. Remove from the heat and whisk in buttermilk. Place salmon in a medium bowl and toss with the warm dressing. Divide arugula among 4 plates and top with the potatoes and salmon. (Serves 4.)