Word Salad

This afternoon, I am sitting in an area coffee shop with the intention of working, but as I scroll through the images in the photo files of my laptop and flip through the notebook of scribbled recipe notes, my mind is just a jumbled word salad. There are so many stories and recipes that I want to share with you all, but my brain is screaming with an unintelligible jumble of words. Nothing makes sense on its own. Ideas are flowing freely, but not fluently.

Did you know that I visited Chicago last fall and have since been working on perfecting my own homemade deep dish pizza? Did you know that a good dog toy lasts about a week with Nilla, and a bad toy lasts mere minutes? Did you know that since posting my tried and true homemade pasta sauce, of which I can quarts and quarts each year, I have found a roasted tomato pasta sauce that might rival it? Will my dryer finish the drying cycle, or is the temperature gauge indeed on the fritz? Did you know that I once again volunteered at the Antiques Roadshow...this time in Albuquerque? Did you know that I brought home 20 pounds of freshly roasted New Mexico green chiles (That was an aromatic drive across several states.) and have a profound love of green chile cheeseburgers (of course, with an egg, if I have the option)? Does anyone appreciate political campaign phone calls? Did you know that there isn't a day that passes without me scrolling through the Zappos app on my phone looking for the perfect 3/4 height boot? I didn't buy new Halloween costumes for Tabby and Jenn because you really can't top dachshunds dressed as hot dogs, can you? Did you know that I actually survived the food presentation at the Etc. Expo for Her and might have even enjoyed it a little (except for the poor quality of the presentation "kitchen")? Did you know that after 20+ years of marriage, last night, Hubs admitted that he may actually like pears...especially when I throw together a pear galette with warm caramel sauce and vanilla ice cream for dessert? Did you know that tomorrow is Halloween, and that I usually invite some of my friends who live in the country over for a casual dinner and to help pass out candy to my little ghouls, but just realized that I dropped the ball and haven't invited anyone? Did you know that I am addicted to candy corn? Did you know that the USPS has lost 2 (2!?!) of my packages within one year? Did you know that I have ground beef defrosted at home and no clue what I will be doing with it for supper? Did you know that there is a head of cauliflower in my fridge that was supposed to be a side with supper last night, but I forgot to cook it? Did you know that I haven't yet raked a single leaf from the yard, and it is driving me nuts? Do you know the best place to purchase durable, warm, white, fluffy, down alternative comforters? Mine is showing the effects of weekly washings to rid it of dog hair. Do you like fennel? I was recently surprised at how many people were turned off by the thought/taste/idea of a licorice-y flavored vegetable. Did you know that I came to the coffee shop today because the dust in my house has reached gas mask proportions, and instead of clean, I decided to try to blog (and drink a dirty chai)? (Maybe this is why I haven't invited anyone over for tomorrow?)

So...that is only a small sample of the random mixture of insanity in my brain. All of the frivolous craziness. I won't bore you with the real stuff that haunts me. We will keep it light. Just a Word Salad, not the main course.

However...word is that this Green Apple and Celery Salad is the word. Word. Salad.

I enjoyed this as a light, fall lunch, but think that it would be an elegant addition to a Thanksgiving menu. (It would even make ahead well...just toss the dressing over other ingredients prior to serving.) The crisp celery and green apples are pleasantly contrasting earthy and tart flavors. The sharp mustard vinaigrette lends a tangy balance to the salad. I can see this being a very welcome freshness in the middle of all the heavy mashed potatoes, roasted squash, stuffing, gravy, and turkey weighing down the upcoming holiday table. Word. Salad.

Green Apple and Celery Salad

(adapted from Bon Appetit)

1/4 cup fresh lemon juice

1/4 cup Dijon mustard

5 teaspoons honey

2/3 cup olive oil

1 large bunch celery

2 large Granny Smith apples

1/4 cup fresh parsley

3/4 cup walnuts, toasted and chopped

Add first 4 ingredients in a small mason jar.
Secure the lid and vigorously shake to combine.
Season with salt and pepper to taste.

Slice celery thinly on the diagonal. (My microplane made quick work of both this slicing and the thinly sliced apples.)
Core and thinly slice the apples. (Peel, if desired, but I didn't.)
Chop the parsley.
Combine celery, apples, parsley, and walnuts in bowl.
Toss with dressing to thoroughly coat.
Season with salt and pepper. (Serves 8.)

Beet Red

My new-to-me car is beet red.

We hadn't planned to buy a new car in January, but fate? (bad) luck? something beyond my control forced our hand.

On December 27, during a routine drive to the next town for groceries, I totaled my car.

The day was gray, snowy, and blowy. As I set out, I briefly thought about how many times I had driven on roads made much worse by icy weather conditions. However as a nod to safety, I did reduce my speed (and was passed by 2 cars) and put my phone on the seat beside. About halfway through the drive, I met a vehicle that was driving down the center of the uncleared road. I pulled over to make room, and my passenger-side wheels dropped off the concrete highway onto the soft shoulder. This jolted me, and as soon as the car passed, I attempted to pull back onto the highway. In my haste, I over-corrected. My tires hit ice and sent me spinning in circles across the road into the opposite ditch.

My tracks in the snow tell us that I was sideways as I started down the very steep embankment and hit the first barbwire fence. That impact straightened my car to head nose down as I vaulted over an abandoned railroad right-of-way and through another woven wire fence. The combination of slippery, fresh, wet snow and my speed continued to propel me down another precipitous slope into a grove of trees on the banks of a narrow creek. The harrowing ride ended with my car buried about 2 car-lengths back into the broken shrubbery of the trees.

I was scared, shaken up, a little bruised by my seat belt, but fine. I totaled my car and wasn't harmed.

It happened so quickly. It almost didn't seem real as I unfastened my seat belt and sorted through the pile of mail and contents of my handbag that had ended up on the passenger seat floor to find my phone. Calls were made to 911 and my husband, assuring both that I was fine, but the car was not. I didn't cry until my husband arrived. Reports were filed. The car was moved and secured. We went on our way.

I am lucky. Fortunate. Blessed by a guardian angel. The accident could have been so much worse. There is no reason at all why my narrow-wheelbase, small SUV didn't roll as I first started the descent into that ditch.

I am taking it all as a sign. A sign to be more careful. A sign to be more aware. A sign to appreciate what I have. A sign to love more. A sign to do and be good. A sign to take care of myself and those I care about. And, of course, as a food blogger, sign to eat more things that I enjoy.

Winter salads might seem bland with unseasonal greens and tomatoes, but they don't have to be. Roasted Beet and Avocado Salad is a perfect way to get some beet red into your January (if you don't happen to buy a new car in that shade). The onion and mustard dressing provides just the right tangy balance to the earthy beets and creamy avocado.  This salad is hearty enough to stand on its own as a main dish lunch or light dinner, and would be a great side with grilled chicken or fish.

Roasted Beet and Avocado Salad

(adapted from Food and Wine)

4 medium beets, scrubbed

olive oil

1/2 cup water

kosher salt

fresh ground black pepper

1/2 cup finely chopped sweet onion

2 tablespoons red wine vinegar

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

1/2 cup mild vegetable oil

2 avocados, sliced

Preheat oven to 350F.
In a small baking dish, rub the beets with olive oil.
Season with salt and pepper.
Add the water.
Cover lightly with foil and roast for 2 to 2.5 hours, or until tender.
Allow to cool, then peel the beets and cut into 1/4-inch pieces.
Transfer to large bowl. 
Meanwhile, in a blender, combine the chopped onion with red wine vinegar, lemon juice, mustard and honey.
Season with salt and pepper and blend until smooth.
With the blender running, stream in the vegetable oil and 2 tablespoons of olive oil.
(Salad can be made ahead to this point and refrigerated.)
Add the avocado to the roasted beets. 
Pour the mustard and onion dressing over and toss gently to combine.
Season with salt and pepper to taste. (Serves 6)

That's a Wrap

The other day someone told me that I was obsessed with scarves. This may be true. When reorganizing my closet, I had to finally move my scarves from the overflowing hanger and dedicate a separate shelf for them. This colorful, folded pile of fabric begs for me to sift through it and wrap one around myself to top off my daily wardrobe. They are fun. They are easy. Wrapping one in a certain way can help conceal my tummy. Scarves are a good wrapping.

Bacon is a good wrapping, too. Wrap a beef tenderloin with bacon and make a perfect filet mignon. Wrap asparagus spears or bundles of green beans with bacon for an extra special side dish. Wrap water chestnuts with bacon and drown in a spicy-sweet glaze for Rumaki that is lick-your-fingers-good. Wrap shrimp with bacon and and grill while brushing with a garlic butter for skewers that can bring summer to mind in the dead of winter. Bacon wrapping possibilities are endless, and I haven't met a single one that I haven't liked. (Which might explain why I need to conceal my tummy...)

It is no surprise that I was all over a salad that featured bacon-wrapped pears. Salty, crispy bacon highlights the sweetness of roasted pears so well.  I just love a sweet and salty combo, don't you? Toss in the earthiness of pecans with fresh greens and drizzle with a light, savory dressing and you have wrapped up an incredible salad. Roasted Bacon-Wrapped Pears with Greens and Mustard Dressing is a beautiful (and impressive...but oh so easy!) starter to a meal, but is hearty enough to be the meal itself.

That's a wrap On My Plate.

Roasted Bacon-Wrapped Pears with Greens and Mustard Dressing

12 slices bacon

3 large pears, quartered

6 cups mixed salad greens

2/3 cup pecans, toasted

2/3 cup Parmesan cheese, shaved

Dressing:

2 tablespoons honey or agave nectar

2 tablespoons Dijon mustard

2 tablespoons white wine vinegar (or apple cider vinegar)

2-3 tablespoons olive oil

Preheat oven to 350.

Mustard Dressing: 

Whisk all dressing ingredients together. Set aside for flavors to meld while preparing the rest of the salad.

Meanwhile, between layers of paper toweling on a plate, heat bacon in a microwave until partially cooked. It should still be "bendy" and not crispy. (I hesitate to give exact cook times, because all microwaves cook differently.)

Wrap one slice of bacon around each pear quarter, and secure with a wooden pick. 

Place pear quarters on a wire rack over a jelly-roll pan.

Bake bacon-wrapped pears for 10 minutes, or until fruit is juicy and bacon is crispy.

Arrange salad greens on 4 serving plates, and sprinkle evenly with pecans and Parmesan cheese. 

Place 3 pear quarters on each salad.

Drizzle with Mustard Dressing before serving. (Serves 4)

My Party Tip

It is the eve of Christmas Eve, and most of you have already hosted or been guests at your holiday parties. This party tip blog comes a little late to the party, so to speak, but I suppose it is better late than never. Originally, I considered listing all the things you could do to make hosting a party easier, but after thinking about it, I decided that my one tip should be the one that I had to learn the hard way, even though it is so very simple.

Every holiday season, my husband and I have hosted a get-together with friends. Sometimes, it is before Christmas; sometimes, it is after. We try to fit our party in around all of the other hustle and bustle and make it a time to just relax and enjoy the community of friendship. As the hostess with the mostess, I put together an elaborate buffet of appetizers. There have been upwards of 20 different kinds of nibbles and snacks spread across my kitchen for guests to come and go and nosh on as they please. Needless to say, this takes A LOT of preparation.

I usually rise early on the day of the party and hit the kitchen running. I mix and mash and scoop and stir. I simmer and bake and roast and roll. Slicing and dicing and whirling countless ingredients into edible munchies is a full day's work. And, I do it
Without.
A.
Dishwasher.

This means that every spatula, spoon, knife, fork, pot, pan, bowl, plate, and platter has to be
Washed.
By.
Hand.

I hate washing dishes. In non-holiday times, I have been known to put it off until there are no dinner plates left in the cupboard. I once owned a second set of mixing bowls just so that I wouldn't have to wash dishes during a large baking session. And, once upon a time, while prepping for my holiday party, I would leave all of the dirty dishes to wash at the end.

And then I was caught.

One holiday, I had been frantically cooking all day. I barely had time to shower and dress between sliding pans of dainty appetizers in and out of the oven. I had STACKS and STACKS of dirty dishes piled in the sink. And, suddenly, it was time. Guests were arriving, and I wasn't ready. I was caught. In a frenzy, I tossed Bacon Rollups and Roasted Garlic Dip into serving dishes, and as some shocked and amused guests watched, I stuffed dirty dishes into trash bags and stashed them in the basement.

It was quite the source of entertainment during that party, and I was more than a little embarrassed to be caught with such a disgraceful pile of dirty dishes giving away all the chaos of my day. After all, the party's host wants to appear calm and relaxed and as if the prep that just about killed you was just as easy as pie, right? We aren't supposed to be human, and we certainly aren't supposed to have garbage bags of dirty dishes hiding in our basement. That was when I learned the hard lesson of something so simple that you won't believe I didn't do it before.

Start all party prep with a sink full of the hottest, soapy water possible. Wash and rinse and dry as you go. Reuse the same (washed, and rinsed, and dried) spatula for every dish. Don't dirty another bowl; wash and dry the one you just used.  
Wash.
As.
You.
Go.

Of course, your guests will have to find another topic of interest when they don't see you stuffing the Hefty bags with pots and pans, but I think they can handle that. And you can handle (and enjoy) the party much better if you don't have any dirty secrets lurking in the basement. ;-)

And what to serve at this party where you have washed every pot and pan and spoon and measuring cup as you used it? How about Mini Ham Sandwiches with Honey-Mustard Dipping Sauce? They aren't anything fancy, but they certainly are cute, and fun, and tasty, and ALWAYS disappear when I serve them. Don't skip the sauce. It really is what makes the sandwiches. If dipping isn't in the cards for your event, spread some of the honey-mustard inside the biscuits before layering in the ham. (And, if you want to simplify it even further, skip baking the biscuits and use King's Hawaiian Rolls instead. Yummy.)

So...that's what I have for you; wash as you go and make some Mini Ham Sandwiches with Honey-Mustard Dipping Sauce. The rest is up to you, but I hope you have fun and enjoy your holiday season.

Mini Ham Sandwiches with Honey-Mustard Dipping Sauce

1 (12 ounce)can refrigerated buttermilk biscuits (the layer type doesn't work as well)

Stone Ground Mustard

2 chopped green onions

1/4 cup butter, softened

20 slices deli ham

3 tablespoons Dijon mustard

2 tablespoons mayonnaise

2 tablespoons honey

Heat oven to 400°F.
Cut each biscuit in half crosswise (to make 2 half-moon shapes); place on ungreased cookie sheet.
Spread a little stone-ground mustard evenly over tops of biscuits.
Bake for 10 to 14 minutes or until golden brown.
Place on wire rack to cool.
Meanwhile, in a small bowl, combine onions and butter, mix well.
Split each cooled biscuit; spread both halves with butter mixture.
Roll ham slices loosely and place on bottom biscuit halves; cover with top halves to make sandwiches.
In another bowl, combine dipping sauce ingredients; blend well. (Honestly, I never measure the sauce ingredients and just mix to taste.)
Transfer to small serving dish.
Serve the sandwiches arranged around the dipping sauce on a platter. (Yield: 20 mini sandwiches)

Roasting

Temperatures are in the high 90s and even boiling into the 100s these days. Humidity levels make us feel like we are breathing water. We are roasting, literally. And, even though I should be focusing on cool, no-cook meals to keep our energy levels up for all of the farm work, yard work, roofing, painting, glazing, and sweating we do each day, I am roasting dinner. 

I know that it isn't very environmentally conscious to turn down the A/C to Brrr! and the oven up to Hot!Hot!Hot!, but I can't help myself. The call of Honey Mustard Pork Tenderloin is too strong. The sweet, but savory glaze baked onto the moist and tender pork and paired with hearty potatoes and almost candied carrots sing a siren song that I can't resist regardless of the summer heat. I am roasting, and Honey Mustard Pork Tenderloin is On My Plate.

Honey Mustard Pork Tenderloin

2 cups baby carrots

12 baby red potatoes, halved

1/2 cup spicy brown mustard

1/4 cup honey

1 tablespoon mayonnaise

1 tablespoon garlic pepper

2 tablespoons olive oil

1 pork tenderloin (12-16 ounces)

Preheat oven to 425F.
Bring carrots and potatoes to a boil in a large saucepan; cook until just about fork tender, but not soft.
Drain and set aside.
Meanwhile, combine mustard, honey, mayonnaise, oil, and garlic pepper in a bowl.
In a roasting pan, coat the pork with half of the mustard mixture.
Toss the carrots and potatoes with the other half of the mustard mixture and spoon around the pork in pan. 
Roast uncovered for 35-45 minutes, or until meat thermometers reads 160 degrees.
Stir the vegetables once while cooking. (Serves 4)

Forgive Me, For I Have Sinned

I think that I need to start this post with an apology to those that know me in real life and ask their forgiveness for what I am about to share. Some people have heard my rants against area salad bars and their sea of white, mayo-based salads. It sometimes seems that if it isn't drenched in a mayo dressing, it won't be allowed on a salad bar. I do concede that fresh produce can often be limited out here on the prairie, but even with the bounty of summer gardens, everything still seems to be served wearing a coat of mayo.

So, please forgive me as I tell you to take beautiful, red (and yellow) cherry tomatoes and dress them with blend of mayo and Dijon. I hang my head in remorse as I proclaim how wonderful this salad truly is. The dressing is tangy; the cherry tomatoes from my garden are just bursting with juicy sweetness; and adding red onion and parsley just perfectly rounds out the the salad. The flavors are bright and clear and definitely not your local salad bar's mayo salad. Forgive me, for I will always be rejoicing with Dressed Cherry Tomatoes On My Plate.

Dressed Cherry Tomatoes

2-3 tablespoons mayonnaise
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1 pint cherry tomatoes (I usually use a mix of red & yellow.)
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
salt and pepper, to taste

Whisk mayonnaise, vinegar and mustard together.
Halve tomatoes, or if very small, leave whole.
Add tomatoes, onions and parsley to dressing.
Toss well and season to taste. (Serves 4)