No Time To Cook

Several years ago, a friend gave me an old community cookbook compiled by the local Catholic Church. One of the recipes included was entitled "No Time To Cook Main Dish." The everyday ingredients and simple preparation caught my eye, and the hearty and filling recipe made it into my regular menu rotation when working full-time.

I may not be working full-time any longer, but today was a busy day for us. Work once again has commenced on the never ending kitchen / powder room face lift project. We managed to repair the hardwood flooring of the powder room, sand, stain, and even get several coats of sealer on the wood. All of this was accomplished while tending to my normal Sunday chores, but dinner wasn't a struggle. No Time To Cook Cube Steak with Gravy did its own thing in the oven, and I didn't have to worry. Scrubbing a couple of potatoes to be baked, and steaming some green beans completed the meal with still minimal fuss. It was great comfort food on a cool fall day of home improvement projects.

Cube Steak and Gravy

5 (4 ounce) cube steaks
¼ teaspoon seasoning salt
½ teaspoon fresh ground black pepper
1 medium onion, sliced
½ cup fresh sliced mushrooms
2 (10.75 ounce) cans condensed Golden Mushroom Soup
10.75 ounces water

Preheat oven to 375F.
Season cube steaks with seasoned salt and pepper; place in a 9x13 baking dish.
Layer sliced onions and mushrooms over the steaks.
Combine soup and water; pour over steak, onions and mushrooms in baking dish.
Cover with foil and bake at 375F for 45 minutes, uncover and bake 15 more minutes.
Note: Time may be more or less depending on the thickness of the cube steak. (Serves 5)

A Good Kind of Crabby

Recently, I have been accused often of being crabby. I wasn't happy with a lot of things that were going on, and I wasn't dealing with anything effectively. I was crabby, very crabby. Some things that were rubbing me the wrong way have changed, but I still have adjustments to make to totally conquer my crabbiness. Just like everyone, I am a work in progress.

One thing that I won't change at all is Spicy Cajun Crab Soup. It is a good kind of crabby. Our recent stint of cold, gray, rainy weather begged for soup, and this was a great way to warm up and fill up after a long day. Lumps of rich crab meat swimming in a spicy broth with tomatoes, onions, and spinach is incredible. Be sure to use a good quality Cajun seasoning, as it can make or break the soup. I like a lot of flavor and that nice heat left in the back of the throat after each spoonful. This soup doesn't disappoint when served up with cornbread. Add a salad to the meal and invite over some friends. It is that good.

This soup might even edge out our favorite Potato and Crab Chowder as the best crabby soup. Crabby is good with it produces a great meal On My Plate.

Spicy Cajun Crab Soup

2 tablespoons butter
1 tablespoon olive oil
¼ cup diced onion
¼ cup flour
3-5 teaspoons Cajun seasoning
2 ½ cups chicken broth
1 (14.5 ounce) cans diced tomatoes with juice
1 (6 ounce) bag baby spinach leaves
2 tablespoons chopped fresh thyme
1 clove garlic, minced

1 pound lump crab meat

Melt butter and oil together in a heavy large saucepan over medium-high heat.
Add onion and sauté until tender and translucent.
Whisk in flour until smooth and cook until golden, about 3 minutes.
Add Cajun seasoning to taste and stir well.
Add chicken broth and stir until smooth.
Stir in tomatoes with juices and simmer on medium-low heat for about 3 more minutes.
Add spinach, thyme and garlic. Cook just until spinach is wilted, about 1 minute.
Add crab meat and heat through, stirring gently to preserve the large chunks of crab.
Season to taste with salt and pepper. (Serves 6.)

Pass the Parmesan, Please

Pass the Parmesan, please. I am back in the kitchen. I actually cooked something for last night's dinner. Don't fall to your knees in praise, yet. I did used Bertolli jarred marinara sauce, in my quick and easy version of Eggplant Parmesan. I am not back to full speed ahead at the stove, but it was a very good meal, if I may say so myself. The dust has been blown off of my pots and pans, and my taste buds are very happy for it.

Baked Eggplant Parmesan

olive oil
2 large eggs
¾ cup plain breadcrumbs
¾ cup finely grated parmesan cheese
plus 2 tablespoons grated parmesan cheese, for topping
1 teaspoon dried oregano
½ teaspoon dried basil
coarse salt
pepper
1 large eggplant, sliced into ½-inch rounds
3 cups marinara sauce
1 ½ cups shredded mozzarella cheese

Preheat oven to 375.
Brush 2 baking sheets with oil; set aside.
In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.
In another bowl, combine breadcrumbs, ¾ cup Parmesan, oregano, and basil; season with salt and pepper.
Dip eggplant slices in egg mixture, then dredge in breadcrumb mixture, coating well; place on baking sheets.
Bake until golden brown on bottom, about 15 minutes; turn slices and back about 10-15 minutes longer.
Raise oven heat to 400.
Spread enough sauce in the bottom of a 8x8-inch baking dish to cover.
Arrange half the eggplant in the dish; cover with more sauce, then ½ cup mozzarella.
Repeat with remaining eggplant, sauce, and mozzarella.
Sprinkle with remaining 2 tablespoons Parmesan.
Bake until sauce is bubbling and cheese is melted, about 15 to 20 minutes.
Allow to stand 5 minutes before serving. (Serves 4)

A Change Will Do You Good

I can't believe that it has been almost 2 months since my last blog post. By now, you must have given up on me. I apologize. Things happened. I didn't seem to have any time to agonize, philosophize, obsess about, or even enjoy what was On My Plate. But now, I have made some life changes, and hope to bring back my bad food puns and good recipes. My changes have been minor, but I really do believe that they will do me good. It was all more difficult in my own mind than what reality had actually thrown at me.

As for what has been On My Plate, I can tell you that my kitchen has been lonely. When Hubby and I weren't speed dialing for take-out, frozen pizza, blue box mac and cheese, and other convenience foods ruled. When I did venture away from ready to eat meals, I didn't put forth a lot of effort. Anything that didn't require thought, exertion, or a recipe landed On My Plate. I was a slug.

It is time to shake that poor menu plan and the crutch of convenience foods. It is time to make a change On My Plate for the better. I wouldn't want to shock my system, though. It has become accustomed to junk. I need to ease myself back into a healthier diet. I think that just a minor change can make a big difference in moving into a good direction with my food choices. I will start by changing out the ground beef of my burgers for the lower fat alternative of ground turkey. I can still savour a juicy and flavorful burger, and it isn't even really much more effort than dialing for a greasy cheeseburger from the bar.

Fajita Turkey Burgers
¼ cup tomatillo salsa
1 avocado, chopped
1 tablespoon fresh cilantro, chopped
2 slices white bread
½ cup onions, finely chopped
½ cup red and green peppers, finely chopped
2 teaspoons fajita seasoning mix, divided
¼ teaspoon salt, divided
1 tablespoon tomato paste
1 pound ground turkey
1 egg white
4 whole wheat hamburger buns, toasted

Combine the tomatillo salsa, avocado, and cilantro in a small bowl; set aside.
Place bread slices in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.
Heat a large nonstick skillet over medium high heat and spray with nonstick spray.
Add onion and bell peppers; saute for 5 min or until tender.
Stir in 1/2 tsp fajita seasoning and 1/8 tsp salt. Cool.
Combine breadcrumbs, onion mixture, remaining 1 1/2 tsp fajita seasoning, remaining 1/8 tsp salt, tomato paste, turkey, and egg white in a large bowl.
Using damp hands, divide turkey mixture into 4 equal portions, shaping each into a 3/4-inch thick patty.
Heat pan over medium heat and recoat with nonstick spray.
Add patties and cook for 4 min on each side or until done.
Place 1 patty on bottom half of each bun, top with 1 1/2 Tbs of the salsa mixture and top half of the bun.