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

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.

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

Apple Custard Cake

Apple Custard Cake

There are many recipes for apple cake. The two things that set this one apart are: cooking the apples which helps create a custard texture, and browning the butter which gives it an extraordinary flavor.

Sliced apples - about 6 medium apples
I happened to have some Asian pears when I made this and I used a bit of pear along with the apples. Four apples and two pears will make an even more fabulous custard than the apples alone.

1/2 teaspoon Cardamom

1/2 teaspoon Nutmeg

1/2 teaspoon Cinnamon

1/4 cup bourbon or dry white wine or brandy

2 eggs

2/3 cup butter

3/4 cup brown sugar

2 teaspoons vanilla

1 cup flour (This can be oat flour, wheat flour, fava flour or some combination of these.)

2 teaspoons baking powder

1/2 teaspoon salt

1. Put 1/2 cup butter in a skillet over low heat to brown. When butter is browned, set it aside to cool.

2. Peel and slice apples.

3. Put nutmeg, cardamom​, sugar, flour, bourbon, vanilla, salt and baking powder into a mixing bowl, and add the partially cooled butter.

4. Put the apple/pear mix and 2 generous tablespoons butter into the skillet to begin softening. Sprinkle the fruit very lightly with cinnamon.

5. While the fruit is softening in the skillet, add the eggs to the mixing bowl. This should take 10  -  15 minutes. The fruit should be partially cooked, but not mushy.

6. Let the fruit cool a little before adding to the rest of the batter so as not to cook the eggs.

7. You can bake the custard in a glass pie plate or in individual custard cups. At  340, the cake will take about 35 minutes to bake. The individual cups may be done at around 30 minutes.

Sprinkle with a little powdered sugar. Serve while still slightly warm with whipped cream. It's also good cold!

Oxtail Soup

This is an oldie but goodie that a few folks will recognize from their childhood. The bone broth is what gives this soup it's rich flavor.

4 or 5 oxtail bones in 3 - 4 quarts water
Herb blend  (There are several that might work. One called Garlic and Herb Sensation by Spice Hunter seems to work well.)
Salt and pepper
 
Simmer for several hours until meat has fallen off bones Scoop out bones with a slotted spoon.
Refrigerate overnight and remove most, but not all, of the fat layer that has risen to the top.
Return to simmer. This is what the bones will look like when the meat has fallen off. There may also be a few smaller pieces to fish out.

Add some more herb mix and salt and pepper and 3/4 cup red wine. A Cabernet or Merlot, among many others, would be fine.

After the soup is reduced about 1/2 inch, add 3/4 cup pearl barley.
While barley is cooking, chop and saute the following vegetables in olive oil:
1 cup each of
Carrots
Leeks
Onion
Celery
Parsnips
Peeled tomatoes with seeds removed

Add 1 cup chopped mushrooms and 4 - 6 cloves minced garlic to the saute mix just before finishing.

Do not let the vegetables get soft. Add herbs and salt to the saute mix.

Add vegetables to the soup about 45 min before serving.

Serve with crackers or slices of avocado.

Note: The soup is actually made with beef tail bones. No oxen are needed.

Learn something new everyday or you're cheating yourself. Emeril Lagasse

Well Wrapped

A sandwich wrap seems like such a good idea, but I am usually not really pleased with 

the texture or the taste of commercial wraps. Here is a simple to make wrap made with 

real food and no wheat or gluten. The breakfast wrap in the photo was made with cooked

squash and roasted garlic, which gives it that beautiful golden color.

The filling is: scrambled egg, avocado, cheese, and tomato. 

1 cup golden flax meal

1 cup fava or chick pea flour 

1 egg 

1/4 cup butter 

1 cup cooked, pureed vegetable, i.e. spinach, zucchini, 
broccoli, chard, or squash

1 teaspoon salt 

Soften butter and mix all ingredients.

If it is too sticky, add a little more fava flour. 

Chill the dough for at least an hour, then form small flat discs 
about 6 - 7 inches in diameter. I use a floured pastry cloth to pat the dough 
into shape. Make them as thin as you can without ripping them.

Fry in a small amount of coconut oil on a low heat. These make a 
great holder for beef, egg, chicken or other sandwich fillings. They probably 
taste a little better warm and are a little easier to handle while they are 
slightly warm. 

To rewarm them, run them quickly under a cold water faucet and wrap in a cloth dishtowel

or napkin and microwave for about 15 seconds. 

This recipe makes a fairly large batch - about 10 wraps. I usually make about five and 

put the rest of the dough in the refrigerator and make the second five fresh.

You can also make them a little smaller and use them more like a traditional flat bread for dips 

or to accompany a meal. 

There is time for everything.   Thomas Edison 

Adele's Chicken Pizza

Crust: ¾ cup warm water

1 tablespoon sugar

1 tablespoon yeast

1 teaspoon salt

2 cups flour

2 tablespoons coconut oil

White sauce:

6 tablespoons butter

1 rounded tablespoon flour (oat or rice flour will work fine)

1 cup half and half or almond coconut milk

1 teaspoon salt

½ teaspoon coarsely ground black pepper
1 or 2 teaspoons bouillon powder

Toppings:

1 ½ cups cut up cooked chicken

½ cup diced green chili peppers

2 large cloves minced garlic

2 heirloom tomatoes – red and yellow

2 organic bell peppers – red and yellow

¾ cup grated cheddar cheese

Crust: Put water, sugar and yeast in a warm place to work for about 15 minutes.  Add flour, oil and salt to the yeast mixture and stir until mixed thoroughly. Knead and let rise for about an hour.

For a non-wheat crust, steam 1 cauliflower, mash and squeeze out about a cup of liquid using a cheese cloth. Mix the cauliflower with one egg, a teaspoon salt, and a half cup of a gluten free flour of your choice. Some recipes call for cheese in this crust rather than flour.

Topping preparation:  Sauté garlic in small amount of coconut or olive oil and add cooked chicken and green chilies. Cook slowly for about 10 minutes.

White sauce: Melt butter in saucepan and add flour. Let mixture get bubbly and then add milk. Stir over low heat until creamy. Add salt and pepper and bouillon.

Assemble the pizza on a large stone and bake at 375 degrees for about 25 minutes. Sprinkle grated cheese on top and bake for 5 more minutes. Cool slightly before cutting.  Enjoy!

Certainty, rather than doubt, is what drives people insane. Nietzsche

Strawberry Mascarpone Trifle

A trifle is a layered dessert that can be made in an infinite variety of ways. You can follow these instructions precisely or make some substitutions and come up with your own signature dessert.
Trifles look beautiful in a deep, clear glass dish with relatively straight sides.  The same layered dessert can be made in individual parfait glasses.  The idea is to create a visual treat. The ingredients can be prepared ahead and layered an hour or so before serving.

Layers:
Sliced strawberries
Half of Mascarpone/Cream mixture
Chocolate
Fresh blueberries
Strawberries
Mascarpone/Cream mixture
Chocolate

Refrigerate after assembling, and serve using a large spoon so that you can reach all of the layers for each portion. If you assemble the dessert in individual glasses, serving is much simpler. If you don’t have parfait glasses, large wine glasses will work just as well to show off your creation.

Advance Preparation

2. Strawberries can be sliced and refrigerated one day ahead. About two and one-half cups of sliced strawberries are needed for this recipe.
3. A good quality dark chocolate bar can be broken into small bits and stored in the refrigerator in a sealed container. About 3 ounces of chocolate should be enough for this dessert.
4. Mix 8 ounces of softened mascarpone, 1 cup cream, 1/3 cup raw sugar or honey, 1 teaspoon vanilla, and 1 tablespoon spiced rum with a mixer in a glass bowl. Whip at a medium speed until the mixture has at least doubled in volume. Cover with plastic wrap and refrigerate on one of the lower shelves.

Some Possible Substitutions or Additions

Vanilla wafers or other shortbread type cookies
White cake or sponge cake or chocolate cake pieces
Bananas, blackberries, raspberries or other fruits
Whipped cream or pudding in place of the mascarpone/cream mixture (You could use ice cream if you are going to eat the dessert immediately after assembling it.)
Drizzle caramel sauce instead of or in addition to chocolate.
Have some fun. There is virtually no way to mess these up!

A friend is one who knows you and loves you just the same.
Elbert Hubbard

RULE of THREE Brownies

Rule of Three Brownies

THREE ounce chocolate bar – dark chocolate, at least 60% cacao

THREE-fourths cup butter

THREE-fourths cup unsweetened cocoa powder mixed with THREE-fourths cup white sugar

THREE-fourths cup brown sugar

THREE-fourths cup chopped pecans or walnuts or hazelnuts

THREE-fourths cup flour

THREE eggs

Directions:

1. Put the chocolate bar inside a gallon zipper lock plastic bag and break it into small pieces.

2. Soften butter and mix with cocoa sugar mixture, add brown sugar and eggs.

3. Add flour, chocolate pieces and nuts. Mix thoroughly, but do not over stir.
4. Pour batter into an 9 x 9 glass baking dish; grease and flour the bottom for easier removal. If you don't want white bottomed brownies, mix some cocoa powder with the flour.

4. Bake at 325 degrees for 35 minutes or until center is slightly firm. It does not have to be springy like cake because these are fairly dense brownies.

These brownies are so moist and delicious that frosting is not strictly necessary.

For a no wheat option, use an alternate flour of your choice. I use old fashioned rolled oats that I grind in a coffee grinder.

Here are three other optional ingredients:
THREE-fourths teaspoon salt
THREE teaspoons spiced rum
THREE teaspoons vanilla

The secret of change is to focus all of your energy, not on the fighting the old, but on building the new.                      Socrates