Tempura and Ponzu

This stuff is so delicious, and not terribly complicated. It is good without any ponzu sauce, but the sauce is so simple to make, you will definitely want to try it.

I cubed the tofu and set it on a clean towel to drain away excess moisture.

The tempura mix consists of equal parts: cornstarch, nutritional yeast and wheat flour and a teaspoon of salt. (Try rice or potato flour if you don't want gluten.) Use about 1/3 cup of each. 

Toss the cubes in the dry mix and gently lower into hot oil. Used about a quarter inch of coconut oil in a frying pan at medium heat.

 

Fry for 4 or 5 minutes; then flip (carefully) to crisp the other side. Stir a little to make sure all the pieces are coated with oil. Scoop out with a slotted spoon and drain on some paper toweling.

The ponzu sauce consists of:

Soy sauce - about a half cup

The juice of 1 lemon and 1 lime

A tablespoon of vinegar

And a couple of teaspoons of honey

Drizzle a little over your crispy tofu for a real treat.

Good for breakfast, lunch or dinner!

A successful marriage requires falling in love many times, always with the same person.

Mignon McLaughlin

Chicken and Pasta in Wine and Mustard Sauce

2 cups chicken cut into pieces

1 cup small pasta such as orzo (I broke spaghetti into pieces)

1/2 cup white wine

2 cups sliced mushrooms

2 tablespoons bouillon

1 tablespoon mustard

2 tablespoons finely chopped garlic

1/4 cup melted butter

1 teaspoon turmeric

2 tablespoons corn starch

Olive or coconut oil

2 cups zucchini, broccoli, or other vegetable cut into small pieces

Cut chicken into small pieces and saute in olive or coconut oil until tender.

Add bouillon, sliced mushrooms, 1 cup pasta, chopped garlic, white wine, and two cups water

Simmer until pasta is done - about 12 minutes

Mix melted butter, mustard, turmeric, and corn starch

Add mustard sauce to chicken and mushrooms and stir

Add zucchini, cover, and turn off heat. Let sit for 20 minutes to soften zucchini slightly.

It is somehow more aggravating to wait two minutes for for the microwave than than two hours for the oven. Oliver Burkeman

Eggplant Pasta

This has quickly become a new family favorite. It's been a good year for eggplant, so our creativity has been put to the test.

The ingredients:
2 cups cooked pasta - penne or a similar shape
5 or 6 Japanese or Chinese eggplant - about 3 cups peeled and diced
1 1/2 cups diced tomatoes - cherry, grape or pear tomatoes work very well
2 cups sliced mushrooms
6 ounces fresh mozzarella cheese
3 tablespoons chopped garlic
3/4 cup chopped fresh basil
1/2 cup olive oil


1. Begin by peeling and dicing the eggplant, Put it in a large skillet with a generous amount of olive oil.

2. Salt the eggplant, and saute for about 10 mintues before adding the sliced mushrooms and chopped garlic.
















3. Keep the heat on the low side and saute until the mushrooms are cooked and the eggplant is translucent and has absorbed the olive oil.

4. Chop the tomatoes and add to the eggplant mix.

5. Turn off the heat. Chop the fresh mozzarella and sprinkle over the top. Add the chopped, fresh basil.

6. Add the pasta; stir and serve with a little grated Parmesan.

You will thank me!

Grilled Vegetable Casserole

This is not dinner in 30 minutes, but it is cooked partly outdoors and it is So Delicious. It also uses large quantities of vegetables, so if your garden is overproducing, you can use it all.

Ingredient List
At least 4 - 6 Chinese or Japanese eggplant - the skinny ones
At least 3 - 4 zucchini
1 cup seasoned bread crumbs
4 - 6 eggs
1/4 - 1/3 cup olive oil
Italian spices
1 1/2 cups grated cheese
Marinara sauce
Shaved Parmesan for garnish

Begin by slicing some eggplant and zucchini lengthwise. Put them on the grill with a little salt.

Cook them until they are a little bit charred and soft.

Next: Chop the cooked vegetables. Put them in a glass casserole dish.

Step 3: Beat 4 - 6 eggs - depending on how many vegetables you have - one egg for every cup and a half of chopped veg. Add some Italian spices to the eggs - about a tablespoon.

Drizzle a generous amount of olive oil over the vegetables, Add the beaten egg and toss so that the vegetables are coated with oil and egg.

Step 4: Add about a cup of seasoned bread crumbs. Toss again so the pieces are coated with crumbs.

Step 5: Cover the casserole with foil and bake at 350 for 30 minutes (40 if your casserole is quite full).

While the vegetables are baking:

1. Heat some marinara sauce on low.

2. Grate some cheddar or jack cheese - about 1 1/2 cups.
When the vegetables are cooked, sprinkle the cheese on top and bake for 10 more minutes - uncovered.

Serve with marinara sauce and shaved Parmesan.
Enjoy!

Roasted Vegetable Soup

I'm a big fan of recipes with variable ingredients. This roasted vegetable soup will work with whatever vegetables you happen to have around your house, in your garden or available at the farmer's market. Put chunks of raw vegetables into a Dutch oven, or any covered casserole dish or enamel baking dish. Slow roast the vegetables along with wine, olive oil, and salt.

When the vegetables are soft and somewhat caramelized (3 - 4  hours in a 325 oven), remove the covered dish from the oven, add the broth and any herbs that you like. Return the dish to the oven for another hour.

As your final step, allow the roasted vegetables to cool a bit, and then puree them with a hand blender. You could add some sour cream or creme fraiche, if you like. And you might want to add more herbs or salt to bring it into the perfection zone!

Any combination of these will work in your soup:

Onions - peeled and quartered

Whole peeled garlic cloves

Tomatoes - remove stems and cut in halves or quarters

Sweet potatoes - peel and cut into chunks

Broccoli

Cauliflower

White or red potatoes - peel and cut in halves or quarters
Leeks - clean and cut off green tops
Shallots - peel and put in whole

Chili Peppers, Ortega, Pasilla, jalapeno - remove stems and seeds and cut in half

Winter Squash - any kind - peel, remove seeds and cut into chunks

**Winter squash can be hard to cut and peel, so I put the whole squash into the oven for 30 to 40 minutes before I attempt to cut and peel it. Works like a charm!**

Other ingredients:

1/3 cup olive oil 

1/2 cup red or white wine - add at the beginning

2 - 3 cups broth - add after vegetables are roasted

Herbs - basil, dill, parsley, thyme, rosemary, turmeric, ground caraway,

Basil, dill, and parsley can be used in large quantities. Thyme, rosemary and oregano are too strong for more than a pinch. (See note below.)

Salt - add initially and at the final step, if needed

1/3 - 1/2 cup sour cream or creme fraiche - add at the end

Cooked rice, barley or corn - add after the soup is pureed

Cooked, chopped vegetables, such as green beans or asparagus - add after the soup is pureed

Sauteed mushrooms - add after soup is pureed

If you like to use your imagination, this is a terrific way to make a hearty winter soup with fabulous flavor.

Note: One way to add a strong spice like rosemary to a broth is to put it in a tea strainer or a gauze drawstring pouch and let it steep in the hot broth for a bit. You will get some of the flavor and the aroma, but without the woody bits.

Chili Casserole

This is sometimes called chili relleno casserole, but by any name it is delicious and easy.

1. You will need 2 cans of peeled whole green chilies. You can also roast and peel your own chilies and use a slightly hotter version, such as a Poblano or a Pasillo.

2.Any kind of cooked meat or cheese that you like - about 1 pound. Chorizo or another ground meat, or shredded chicken, pork or beef are all good options. Cook and season it with cumin, chili powder, onion, and garlic.

3. 6 - 8 eggs depending on the size

4. About 1 cup of crumbled queso freco or cotijo cheese. If you don't have those, shredded Monterey Jack or cheddar will be fine. Cheese is optional in this dish.

5. About 1/2 cup of mild to medium enchilada sauce.

6. 1/2 cup half and half

7. 1/3 cup of flour (any kind) plus 1 teaspoon salt

Directions:

Step 1. Pour the enchilada sauce into the bottom of a 9 x 13 glass casserole dish.

Step 2. Add a layer of chilies.

Step 3. Cover the chilies with the meat mixture.

Step 4. Add a second layer of chilies over the meat.

Step 5. Beat the eggs together with the half and half and the flour. When these are well mixed, add the cheese. Pour the egg/cheese mixture over the meat and chili layers.

Step 6. Bake covered at 325 degrees for 1/2 hour. Uncover and bake for another half hour or until the egg mix is set.

Slice like you would a lasgana and serve with rice and frijoles.

Tamale Casserole

This is my new favorite breakfast. You can certainly have it for dinner, but Oh! What a fabulous morning meal. Truly a reason to get up in the morning!

Tamale Casserole

18 - 20 corn tortillas

Cooking oil - at least 4 - 6 ounces

1 cup corn meal

1 can creamed corn

1/3 cup water

4 eggs

2 oz diced pimento

4 oz chopped ripe olives

4 oz diced green chilies or diced jalapenos

1 teaspoon salt

2 1/2 cups shredded, cooked chicken

1 teaspoon cumin

Chili powder or chili powder blend*

3 cups enchilada sauce

3/4 cup crushed tortilla chips

1 cup shredded cheddar cheese - optional

* If you use pure chili powder, use a 1/2 teaspoon for the corn meal mix and a 1/2 teaspoon for the sauteed chicken. If you are using a blend you can sprinkle it in a little more liberally.

1. Cut 18 corn tortillas in strips, saute in oil. They don't need to get crisp. Use plenty of oil to soften them. Put some in the pan and then drizzle a little over the top. 

2. Saute 1/2 of the tortillas and put them in the bottom of a 9 x 13 casserole dish. Pour 1 1/2 cup of enchilada sauce over the tortillas. Stir them slightly so they are evenly coated with sauce.

3. Cook corn meal along with: eggs, creamed corn, water, pimento, diced green chilies or diced jalapenos, salt, and diced ripe olives. Cook on medium heat until thickened. Stir to keep it from sticking to the bottom of the pan.

4. Saute the shredded, cooked chicken in oil with cumin and chili powder.

5. Ladle the cooked corn meal mixture over the tortilla/sauce layer.

6. Saute the other half of the tortilla strips and arrange them over the corn meal.

7. Spread the spiced, sauteed chicken over strips; ladle the remaining enchilada sauce over chicken.

8. Sprinkle crushed tortilla chips over chicken. If you like, sprinkle grated cheese over the crushed chips.

Bake covered for 45 minutes at 350

If you delight in existence, you will become a guide to those who need you, revealing the path to many.

Sutra Nipata

Stuffed Pork Roast

Photo Credits: Laurel Costa
 

If pork roast is already a favorite of yours, you can think of this as an homage to pork roast! It is not at all difficult to do, and is really quite exciting to serve and eat.

You can do this with either a pork loin roast or a center cut pork loin. 

Because I like to cook pork very slowly over a long period of time, I did this roast in steps in order not to overcook or scorch the stuffing.

1. Slice the roast with a sharp knife along the horizontal center without cutting all the way through. You are making a book out of your roast. 

2. Sprinkle some seasoning on all sides of the butterflied roast, then close it and put it in a covered roasting pan at 320 degrees for at least an hour and a half. Some of my favorite seasonings to put on at the beginning of cooking are: turmeric. chili powder, salt, coriander, and cumin. You really can't go wrong at this point.

3. While the roast is cooking, chop, peel and saute the items for your stuffing. I used, chopped, dried figs, diced apples, and garlic in olive oil. Other great options are chopped prunes, dates, leeks, onion, and diced pear. You can look in your cupboard and use your imagination. Some people might want to add chopped nuts to this mixture, as well. When the saute mix was partially cooked, I added a littel soy sauce and some maple syrup.

4. Take the roast out of the oven and let it cool enough to handle safely. Open the "book" and layer in the stuffing. Gently close and wrap the roast with some cotton string. This will keep it from springing open, and also make the whole thing a little more moist.

5. Continue to slow roast the stuffed roast for another hour and a half or so. You can see that I added a some dill and thyme to the top of the roast, as well as some stuffing that wouldn't fit inside.

6. You will get a nice crispy crust on the top of the roast, so you will need a sharp knife to cut it so that you get beautiful slices.

Serve with roasted vegetables; the ones in the photo are butternut cubes in a butter, honey, balsamic glaze.

How we spend our days is how we spend our lives. Annie Dillard

Fettuccine Alfredo with Chicken

My son, Reggie, and I made this when he was still a teenager. We have both changed the way we cook since then, so I am posting a new improved version, complete with a fabulous photo of Reggie at the Grand Canyon.

Ingredients:
¾ to 1 pound chicken
Chicken tenders or boneless thighs are both good shortcut items.

Sauce:
½ cup butter
1/3 cup flour - any kind
4 cloves pressed garlic
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon Worcestershire sauce
1 cup of chicken stock
1 cup milk
1/4 cup freshly grated Romano cheese
3/4 cup freshly grated Parmesan cheese

1 package ribbon noodles

1. Put the chicken into a baking dish covered with foil and bake at 325 degrees for 45 minutes. Season the chicken with any combination of curry powder, chili powder blend, salt, pepper, and add a little butter, olive oil, or bacon grease. The oil is more important if you are using all white meat since it has so little fat in it.
2. While the chicken is baking, make a white sauce, and cook the noodles.
To make the sauce:
a) Melt the butter and flour over a medium high heat until the butter is bubbling.
b) Slowly add stock and milk while continuing to stir.
d) Continue stirring and add garlic,salt, pepper, Worcestershire.
e) When the sauce is smooth and has the consistency of thick gravy, turn off the heat, add grated cheese. Cover and set aside.

3. Put 4 quarts water into a large spaghetti pot with 1 tablespoon salt and bring to a boil. Add ribbon noodles and cook, stirring occasionally, until tender.

4. When chicken is done, place the pieces on a cutting board and cut into pieces about ½ inch square. Put the pieces into the white sauce and stir just a little.

5. When the noodles are done, drain them and pour into them into the chicken and sauce mixture.
Note: If your sauce has thickened a little too much, add some of the pasta water to get it back to the right consistency.

Art is the signature of civilizations. Beverly Sills

Roasted Potatoes with Tender Chicken

Roasted Potatoes with Tender Chicken 

Tender chicken and crispy potatoes in one dish doesn't seem possible, but it's amazingly simple and quite delicious.

10 pieces of chicken tenders and/or boneless thighs

8 medium potatoes 

Chili powder

Salt

Butter

Marinade:

1/2 cup balsamic vinaigrette

1/4 cup soy sauce

2 tablespoons apple cider vinegar

1/3 cup water

1. Marinate the chicken for about 1/2 hour.

2. Sprinkle with salt and chili powder

3. Peel and cut the potatoes into 1 1/2 inch cubes 

4. Place the potatoes on top of the chicken/marinade layer. 

5. Gently turn the potato cubes over in order to coat them slightly with the marinade mix, but leaving the chicken on the bottom layer.

6. Sprinkle the potatoes with salt and pepper. 

Bake at 350 for about an hour and a half. At the 1 hour mark, drizzle melted butter over the potatoes. 

Potatoes will get deliciously browned on the outside and soft in the middle. Scoop the chicken and potatoes into a platter with a slotted spoon.

Love comforteth like sunshine after rain.  William Shakespeare

Crab Cakes

 

Crab Cakes are a favorite in our family. We eat them as a main dish, but they are always a favorite appetizer.

If you are allergic to shellfish or don't eat shellfish, this recipe is also good with salmon or other cooked fish.

4 cooked potatoes (roasted or steamed)
Parsnips or carrots work well instead of or in combination with potato.
8 ounces cooked crab meat

1 Medium onion, minced
4 cloves garlic, minced

1 teaspoon tamarind
1 tablespoon fish sauce

2 teaspoons curry powder

1 tablespoon red chili flakes

2 eggs

1/4 cup butter

2 tablespoons coconut flour

1/2 cup golden flax meal

1. Saute the onion and garlic.

2. Mash the potatoes with a large fork.

3. Add the crab meat, eggs, onion mix, butter, and spices to the potatoes. Mix thoroughly. Add the coconut flour and the flax meal.

4. Coat 2 baking sheets with a generous amount of olive oil and put the pans in the oven while the oven is preheating to 350. When the oil has warmed, remove the pans and make 5 or 6 crab cake patties on each sheet. About 3/4 inch thick and 4 inches in diameter is a good size.

This recipe should make 10 - 12 patties.

Bake for 15 minutes, flip and bake for 10 minutes on the second side. You might also want to switch the placement of the baking sheets for more even cooking.

Serve the crab cakes as a main dish with rice and salad.

If you want to serve these as appetizers, make the patties much smaller and cut the baking time by about 5 minutes.

Topping:

Mix together 1/2 cup mayonnaise and 2 tablespoons sweet hot mustard for a zesty crab cake sauce.

The sun does not shine for a few trees and flowers, but for the wide world's joy.
                                                                                       Henry Ward Beecher
 

Braised Lamb Shoulder

 Here are two recipes for slow cooked lamb. It is surprisingly delicious with a taste similar to the much more costly leg of lamb. These instructions are for oven braising, but you could use a slow cooker (crock pot). The slow cooker might take a little bit longer than the oven to get the same results.

Lamb in Wine Sauce

2 pound lamb shoulder (If you are feeding more than 4 people, you will need two of these.)
Olive oil
Onion
Mushrooms
Fish sauce (or anchovy paste)
Red wine
Orange juice
Curry powder
Ground Rosemary
Salt
Pepper


1. Drizzle a little olive oil over the lamb shoulder sprinkle generously with salt and pepper and a light dusting of curry powder. Cover with diced onion, pour about a half inch of water in the bottom of the pan, and bake in a 320 oven for 4 or 5 hours.

2. Chop 10 - 12 mushrooms into small pieces. Dice one medium sized onion.

3. Saute the onions and mushrooms in a bit of olive oil, and add 1/2 cup of freshly squeezed orange juice and 3/4 cup red wine. Add a teaspoon of fish sauce and a half teaspoon of ground Rosemary to this mixture and simmer slowly for a few minutes.

4. At hour 3, pour the wine sauce over the lamb shoulder and cook until the meat is falling off the bone and is very tender.

 Serve with rice, lentils, and acorn squash for a hearty winter meal.



Lamb with Rosemary and Garlic

2 pound lamb shoulder (If you are feeding more than 4 people, you will need two of these.)
Olive oil
Garlic - regular or elephant
Fresh Rosemary
Curry powder
Salt
Pepper

Sides: red or white potatoes, small onions, carrots




1. Drizzle a little olive oil over the lamb shoulder and sprinkle generously with salt and pepper and a light dusting of curry powder. Pour about a half inch of water in the bottom of the pan and bake in a 320 oven for 4 or 5 hours.

2. Dice one or two cloves of elephant garlic or 5 or 6 regular garlic cloves.

3. At hour three, baste the shoulder, and then cover with diced garlic and fresh Rosemary.

4.At hour 3.5, lay small unpeeled red or white potatoes, chunks of carrot, and 6 or 7 small onions around the roast. Salt and pepper the vegetables. These will take a little over an hour to cook at the low temperature.

Serve on your best platter, with Pinot Noir and candlelight, just for fun!

Rosemary is a hearty plant that can be grown indoors or outdoors. It requires little care and will be there for you when you want to add some to a soup, bread or meat dish. It is the secret to great tasting lamb dishes.

 Save your shoulder bones and scraps to make a delicious bone broth. Throw the scraps into a pot of water with a little salt, some more Rosemary and a bit of tamarind. Simmer on low for several hours. Strain the broth through a metal sieve and use the clear broth for lentil soup or lamb stew if you have enough meat left over.

Marry the one who gives you the same feeling you get when you see your food coming at a restaurant.
(Lynn Rossetto Kasper attributed this to Anonymous, and I would never argue with her.)