Celebrating 2018 with Tiny Stuffed Birds

HAPPY NEW YEAR, everyone! For my special holiday meal, I decided to fill two Cornish hens with a wild rice stuffing and glaze them with something fruity. Of course, the tradition is to eat things that have lots of small pieces on New Year's Day to symbolize coins or acquiring wealth in the coming year--usually black-eyed peas--but why not grains of rice and a side of green peas?

This was my menu:
Sriracha Deviled Eggs
Cornish Hens with Chorizo and Wild Rice Stuffing
Lemony Green Peas
Brownie Macadamia Sundaes

For the stuffing, I used two boxes of Near East Long Grain and Wild Rice. In the IP liner, I sautéed a large chopped onion, two chopped stalks of celery, and two minced cloves of garlic in two tablespoons of butter with two links of chorizo, casing removed and chopped. When the veggies were tender, I added a tablespoon of poultry seasoning and 1/2 teaspoon of black pepper to the mixture. I poured in the two boxes of rice, the seasoning packets, and three cups of water. I cooked this on manual for six minutes, then let it release naturally. I cooled the rice stuffing before filling the cavities of the two hens. I put the excess stuffing in an 8x8 baking dish and covered it with foil.

After filling the hens, I trusted them with kitchen twine. I smeared the tops with softened butter and sprinkled them liberally with an herb seasoning blend. I baked them at 350 for about an hour and fifteen minutes until a meat thermometer told me they were done. About 20-30 minutes before that, I glazed them with a mixture of 1/2 cup orange marmalade, a tablespoon of Worcestershire sauce, and a squeeze of sriracha. I also put the extra pan of stuffing in the oven at the same time as I glazed the little birds.

For the peas, I steamed a large bag of frozen green peas for two minutes in the IP, then stirred in two tablespoons of butter, a tablespoon or so of Italian vinaigrette, a half teaspoon each of granulated garlic and lemon pepper, and the juice of a small lemon.

Snowed-In Din-Din

We're experiencing the first Snowpocalypse of the year, and I wanted to make a good Sunday supper last night, but without having to leave the house in a blizzard. I had a pork roast that I had in the back fridge and needed to cook. So I sprinkled it liberally with seasoned salt, browned it on all sides in a skillet, then threw it in the Instant Pot with a bottle of beer, a sliced onion, some garlic cloves, a few glugs of Worcestershire sauce, a good squirt of sriracha, and a bay leaf. I cooked it on the meat setting for 75 minutes and let it release naturally.

Then I found a box of cornbread mix in the pantry, so I zhooshed that up with some caramelized onions and creamy goat cheese. After I took this picture, I added a sidecar of my homemade Hot Pink Jalapeno Garlic Kraut.

Hot Pink Jalapeno Garlic Kraut 
(Source: Adapted from Nourished Kitchen)

3 1/2 pounds red cabbage, shredded
1 head garlic, cloves peeled and minced
4 medium jalapeno peppers, sliced thinly
1 tablespoon pink Himalayan salt

Toss the cabbage, garlic, jalapenos and salt into a large mixing bowl. Knead the vegetables together by hand for five minutes until they begin to release their juices. Allow the shredded vegetables to rest a further five minutes, then return for five more minutes of kneading.

Layer the salted vegetables into a quart-sized fermentation jar or crock (find a crock online), and pack tightly until the brine created by the vegetable juice and salt completely submerges the shredded cabbage and peppers. Weigh down the vegetables with a glass weight sterilized stone or other heavy item small enough to fit within your crock, close and ferment at room temperature.

Taste after about three weeks and continue to ferment if the sauerkraut hasn't achieved the level of tartness you prefer. Transfer to cold storage when sour enough for your liking.

Cornbread with Caramelized Onions and Goat Cheese

1/4 cup olive oil, divided

2 tablespoons butter

3 medium onions, halved and thinly sliced

1 15 oz. box cornbread mix (or 2 boxes of Jiffy)

1/2 cup buttermilk

2 eggs

1/2 cup shredded Parmesan cheese
1/2 teaspoon black pepper

1 cup chevre (goat cheese), broken up into large crumbles

To a large skillet over medium-low heat, add two tablespoons of the olive oil and the onions, and cook, stirring frequently until dark golden brown, about 20 minutes. Set aside to cool to warm (not hot).

In an 8x8 baking dish or deep dish pie plate, add the other two tablespoons of olive oil, swirl it around, and put the dish in the oven to preheat to 375 F. Meanwhile, whisk the cornbread mix with the buttermilk, eggs, Parmesan, and black pepper. Stir in about 2/3 of the caramelized onions.

When the oven comes to temperature, remove the heated baking dish and pour in the cornbread batter. Poke the goat cheese crumbles here and there down into the batter. Top with the remaining caramelized onions. Bake for about 35 minutes until a tester comes out clean in the middle.

The college where I teach was closed today because of the snow, and I had some more time for home cooking, I decided to make some zesty succotash to accompany my leftover pork and cornbread.

Corn and Lima Bean Succotash

2 tablespoons olive oil

1 large red onion, diced

1 cup chopped roasted red and yellow peppers

4 cloves garlic, peeled and minced

1 16 oz. bag frozen baby lima beans, thawed

1 16 oz. bag frozen sweet corn

1 teaspoon Creole seasoning

1/2 teaspoon black pepper

few shakes of hot sauce, to taste

2 tablespoons apple cider vinegar

2 tablespoons sugar

2 cups chicken broth

1/4 cup chopped fresh parsley

Heat the olive oil in a large skillet over medium heat, and saute the onion, peppers, garlic, and lima beans for a few minutes until the onion is tender. Add the corn, Creole seasoning, black pepper, hot sauce, vinegar, sugar, and chicken broth. Continue to cook over medium heat, stirring occasionally, until the broth has almost entirely evaporated. Remove from heat and stir in the fresh parsley.

The last thing I cobbled together on my snow day (again, I was not interested in leaving the house!) was a Chocolate Chip and Macadamia Nut Bundt Cake with Bittersweet Ganache Glaze from a box of yellow cake mix. For a "cheater" cake, it turned out pretty darn good, I think!

Chocolate Chip and Macadamia Bundt Cake with Bittersweet Ganache Glaze

Cake:

1 (15.25-oz.) pkg. yellow cake mix (without pudding added)
1 cup plain yogurt
4 large eggs
1 teaspoon vanilla bean paste

1 (3.4-oz.) pkg. vanilla instant pudding mix
1/2 cup vegetable oil
1/2 cup warm water
1/2 cup semisweet chocolate chips
1/2 cup macadamia nut pieces

Ganache Glaze:

1 cup bittersweet chocolate chips
1/2 cup heavy cream

2 tablespoons butter

Preheat oven to 350°. Combine cake mix, yogurt, eggs, vanilla bean paste, pudding mix, oil, and water in a large bowl. Beat with an electric mixer on low speed until just combined, about 30 seconds. Increase speed to medium, and beat until light and fluffy, two to three minutes. Gently fold in semi-sweet chocolate chips and macadamia nuts.

Pour mixture into a lightly greased and floured Bundt cake pan. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 45-50 minutes. Remove cake from oven, and cool in pan for about ten minutes. Transfer cake from pan to wire rack; cool completely, about one hour.

Microwave the bittersweet chips and the cream in a large bowl for one minute, then whisk until smooth. (Microwave an additional 30 seconds if needed.) Whisk in the butter until smooth. Pour the glaze completely over the cake. Let the ganache set before slicing and serving.

Christmas with a French Twist

My dear office mate and friend, Lee Ann, very kindly invited me for Christmas dinner this year, and it was truly an incredible feast! Her husband and daughter took a trip to France this year, so the theme of the dinner was decidedly French. I asked the hostess what I could bring, but she didn't text me back until this morning...after all of the shops were closed. Of course, she said I didn't have to bring anything, but my momma raised me right. Under duress, she said I could bring a salad or vegetable. The problem was that I had to make due with what I had on hand, and keep in mind, the culinary theme of the dinner is FRENCH! YIKES!

So I went searching, and found a (frozen) head of cauliflower in the garage fridge, and I still have kale left from the garden (you heard me!), and I always have bacon. So I steamed the cauliflower florets in my magic pot, and then made a creamy, cheesy, mashed cauliflower and kale gratin with smoky bacon bits. Anything "gratin" is French, right?  I think the kale and bacon make it look Christmassy with the red and green bits, non? (This picture is before I topped it with panko and more cheese.)

Here is a more detailed description of my methodology: First, I Googled how others steam a cauliflower in the IP and did that (four minutes on steam mode in a wire basket over a cup of water). While the cauliflower was cooking, I browned some bacon on the stove, removed it, and then sautéed a couple of cups of chopped kale in a few tablespoons of the bacon fat. 

When the cauliflower was done, I drained it and mashed it in the pot with four tablespoons of butter, four oz. of cream cheese, half a cup of shredded Swiss cheese, seasoned salt, pepper, one teaspoon of dried thyme, a half teaspoon of granulated garlic, and a grating of nutmeg. Then I stirred in the sautéed kale and about eight pieces of the cooked bacon (chopped). I put this mixture in a casserole dish, topped with half a cup of panko tossed with another couple tablespoons of Swiss cheese, and dash of garlic powder. I baked this uncovered at 350 for 30 minutes, and then topped it with another two slices of crumbled bacon before serving. VOILA!

 The Christmas dinner guests all assembled.

The appetizer was French onion soup...with a homemade bread crouton.

 Homemade French bread.

 The Christmas feast!

 Three French, err, Cornish hens.

 Lamb chops and mashed potatoes.

Asparagus with Hollandaise.

 Spinach souffle and my cauliflower kale mash.

 Roasted leeks and fennel.

 Cream puffs.

Crepes made to order with sugar, berries, and/or Nutella.

 Pear amandine tart.

 A toast to the memory of loved ones.

O Tannenbaum, O Tannenbaum!

MERRY CHRISTMAS!

The Art of Living...with Cast Mates That Have Food Issues

I am performing in a musical this weekend, and unfortunately, I picked the worst time in the world to get a cold that then developed into a respiratory infection with bronchitis and laryngitis ("Ain't nobody got time for that!"). So while I was at Walmart yesterday waiting for my prescriptions for antibiotics and codeine cough syrup, I wandered around the store and decided I should make a Mexican fiesta for my cast mates before tonight's performance. The problem is, I've got one gluten-free gal, two vegetarians, one person who hates all vegetables, and two who don't do "spicy." Plus, there are another 20 or so more "normal" eaters in the cast and crew, so I had a lot of different mouths to feed. Talk about a complicated order!

So I made two enchilada casseroles: one was vegetarian and gluten-free using corn tortillas, brown rice, both black and chili beans, sauteed onions, garlic, red and yellow peppers, zucchini, and fire-roasted tomatoes, and then cheese and red sauce. The meaty, gluten-filled version was made with flour tortillas, mild Anaheim pepper strips, chicken spiced with cumin, paprika, and chili powder and mixed with sauteed onions and garlic, along with cheese and then mild green enchilada sauce. There was sour cream to cool things down and my friend Jamie's red savina hot sauce to spice them up.

I also served an easy taco-type salad on the side: iceberg/carrot/cabbage mix topped with shredded cheese, black olives, (prepared) corn and black bean salsa, crispy tortilla strips, with (bottled) avocado ranch dressing. I thought everything turned out great, but I came home with a lot of the GF/vegetarian version, and I actually thought that one was slightly better! Oh well, I won't have to cook tomorrow...or the next day!

P.S. And I came up with what I think is an ingenious idea for keeping the casseroles warm throughout the show. I used an extra-large heating pad underneath the two foil lasagna pans. Worked like a charm, except that it shuts off after awhile (safety feature), so you have to check on it and turn it back on every so often. Still, am I not clever??

Gluten-Free/Vegetarian Enchilada Casserole

2 cups uncooked brown rice

2 tablespoons olive oil

1 large onion

2 sweet peppers (yellow & red)

1 medium zucchini, shredded

4 cloves garlic, peeled and minced

1 can fire-roasted tomatoes, drained

2 teaspoons each: paprika, cumin, chili powder

1 teaspoon each: ground celery, seasoned salt, sugar

1/2 teaspoon black pepper

40 oz. red enchilada sauce

18 small corn tortillas

2 cans beans, drained (I used chili beans and black beans--pinto would also be good)

4 cups shredded Mexi-cheese blend

sour cream and/or hot sauce to garnish

Steam the brown rice and set aside. In a large skillet over medium heat. Add the olive oil and sauté the onions, peppers, zucchini and garlic until tender. Pour in the can of tomatoes and stir in the spices and sugar. Set aside.

Assembly: In a 9x13 pan, layer in one quarter of the sauce, corn tortillas, half the rice, half of the beans, half of the veggie mixture, about a cup and a half of shredded cheese, and another quarter of the sauce. Repeat the previous layers, ending with a final layer of tortillas and the last quarter of the sauce.

Bake uncovered for about 45 minutes at 375 until bubbly, hot in the middle, and slightly browned around the edges. Add another cup of cheese on top and put back in the hot oven for five minutes just to melt the cheese.

Green Chicken Chile Bake

deli roaster, skinned, boned and shredded

2 tablespoons olive oil

2 medium onions, diced

4 cloves garlic, peeled and minced

2 teaspoons each: paprika, cumin, chili powder

1 teaspoon each: ground celery, seasoned salt

1/2 teaspoon black pepper

40 oz. green enchilada sauce

8-10 medium-sized flour tortillas

1 large can (27 oz. or two small cans) mild Anaheim chiles, drained and ripped into strips

4 cups shredded Mexi-cheese blend

sour cream and/or to garnish

Skin, debone, and shred a deli chicken. Set aside.

In a large skillet over medium heat, add the olive oil and sauté the onions until tender. Add the garlic and cook for another couple of minutes. Mix the onions and garlic and spices to the reserved chicken.

Assembly: In a 9x13 pan, layer in one quarter of the sauce, flour tortillas (cut to fill in spaces), half of the hand-torn pepper strips, half of the chicken mixture, about a cup and a half of shredded cheese, and another quarter of the sauce. Repeat the previous layers, ending with a final layer of tortillas and the last quarter of the sauce.

Bake uncovered for about 45 minutes at 375 until bubbly, hot in the middle, and slightly browned around the edges. Add another cup of cheese on top and put back in the hot oven for five minutes just to melt the cheese.

Cheesy, Hearty, and Polenta-ful!

Something came across my Facebook feed recently from Honest Cooking that looked really comforting and delicious called Cheese and Mushroom Polenta Bake with Greens and Caramelized Onions. This dish can be a very hearty and satisfying meatless entree, and also makes a wonderful side dish. The leftovers are great for brunch topped with a fried egg. Oh, and this is a gluten-free dish!

The only significant change I made to this recipe was to use goat cheese and mascarpone instead of ricotta, as that's what I had on hand. But it was delicious and I would do it that way again. Moreover, when I make this the next time, I will make two more changes: I would add some grated Parmesan cheese to the polenta to enhance the flavor, and most importantly, I would cut the total amount of polenta in HALF! The ratio of toppings to polenta would be much better that way, IMHO.

Cheese and Mushroom Polenta Bake with Greens and Caramelized Onions

(Source: adapted from Honest Cooking)

2 cups polenta (I would cut this to 1 cup)
8 cups water (I would cut this to 4 cups)
1 3/4 teaspoons kosher salt
4 tablespoons butter 

1/2 cup Parmesan, optional
2 1/2 tablespoons olive oil, divided
1 large onion, sliced
2 cloves garlic, minced
16 ounces cremini mushrooms, sliced
12 ounces baby spinach or other greens (I used a baby spinach/baby kale mix)
6 oz. log of goat cheese
4 oz. mascarpone
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)

Preheat oven to 375. In a heavy pot, bring six cups (I would just use three cups) water and salt to a boil. Gradually stir in polenta, stirring quickly to avoid lumps. Turn heat to low. When water is completely absorbed, add another half cup of water and continue to stir occasionally. Continue adding water, a half cup at a time, after each time water is absorbed by polenta. Continue to cook for at least 30 minutes, stirring occasionally. Stir in butter last (and Parmesan, if using).

In a wide saute pan over medium heat, heat olive oil. Add the onions and stir to coat the onions in oil. Season with salt and pepper to taste. Continue to cook over medium low heat until onions are golden and caramelized, stirring occasionally, about 20 minutes. Transfer onions to a bowl and set aside.
Heat remaining tablespoon of oil in the same pan. Add the mushrooms and garlic and cook until mushrooms release their liquid and then evaporates. (Also add thyme here if using dried.) Add greens and stir together until just wilted. Return onions to pan and stir to combine.

Spread the polenta on the bottom of a lightly oiled 9 x 13 baking dish. Arrange mushrooms, greens, and onions over the polenta. Mix the goat cheese and mascarpone together, then drop dolloped mounds of the blended cheeses over the vegetable mixture.

Bake for 20 minutes until cheese is melted and soft. Sprinkle with fresh thyme leaves to serve.

Helping You Hang onto That New Year's Resolution!

Ok, you MUST make this for dinner! It's CRAZY delicious and so good for you! Seriously, you can eat this and still maintain your tenuous grasp on your New Year's resolution...until the Valentine chocolates are upon us (literally, like on our hips and thighs). Plus, it's like a little taste of summer in the dead of winter. I give you Cajun-Spiced Chicken Breasts (cooked in the Instant Pot) on a Bed of Black Japonica Rice (also cooked in the magic pot) Topped with "Veggie Crack" (aka Black Bean Salad with Corn, Red Peppers, and Avocado in a Lime-Cilantro Vinaigrette). Oh yeah.

For the chicken, I seasoned then browned two pounds of FROZEN boneless/skinless breasts in a very hot skillet in two batches, then placed them in the Instant Pot on the trivet over 1 1/2 cups of chicken broth and pressure-cooked them on Manual/high for four minutes with a quick release. For the black Japonica rice, I cooked 1 1/2 cups of rice in a scant two cups of water for 24 minutes on Manual/high in the IP, releasing after 10-15 minutes.

The best part of this meal is the so-called "Veggie Crack," the Pinterest favorite that is so nicknamed because you just can't stop eating it! Of course, this salad would be delicious on its own, and perfect to take to a party or potluck. I followed the recipe almost to the letter, except that I had to use frozen corn because, duh, it's winter. I just steamed a bag of sweet corn in a little water in the microwave for ten minutes then chilled it in ice water for a few minutes, drained it, and added it to the salad. Oh, and I used one red pepper and one yellow, because that's what I had.

Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette, aka "Veggie Crack"
(Source: Once Upon a Chef)
Servings: 6-8

2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob (or frozen--steamed then cooled)
2 red bell peppers, seeded and diced (or any combination of red, yellow or orange)
2 cloves garlic, peeled and minced
2 tablespoons peeled and minced shallots, from one medium shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice (about 3 limes)
1/2 cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, peeled, seeded and chopped

Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Low Carb and (Nearly) Gluten-Free...and You'd Never Know It!

I went to Aldi the other day, and they had this GINORMOUS, nine-pound pork shoulder roast on sale for $1.99 a pound. I bought it, split it, and froze half of it for another meal. Then I trolled the internet for recipe ideas (search terms: "crock pot" and "pork roast") and found a good one on Skinny Taste. I used their recipe as a jumping off point, made a some additions and adjustments, and it turned out great! I just love it when the crock pot does most of the work for me.

For a side dish, I saw this loaded cauliflower bake scrolling by on my FB newsfeed recently and thought it looked pretty yummy, despite the fact that I hate cauliflower. My diabetic roommate is still trying to cut carbs (and it wouldn't hurt me, either!), plus, I figured the pulled pork and cauliflower mash would taste yummy together...and I was right! All the flavorful additions would fool the most ardent cauliflower hater like me. This meal is also low carb, and if you used gluten-free soy sauce or coconut aminos (or just omitted the soy sauce), and gluten-free beer or just vegetable broth alone, it would also be gluten-free. So maybe this dinner will help you keep some resolutions while still feeling indulgent.

Crock Pot Balsamic Pulled Pork 

1/2 cup beer
1 teaspoon vegetable soup base
1 onion, slivered
4 cloves garlic, peeled and minced
pinch of red pepper flakes
2 tablespoons olive oil
4-5 lb. boneless pork shoulder roast
1 tablespoon Cajun seasoning
1/2 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey

Pour the beer into the crock pot, stir in the soup base (or you can just use 1/2 cup of vegetable broth instead), and add the slivered onions, garlic, and red pepper flakes.

In a large skillet on medium, heat the olive oil. Season the pork roast with Cajun seasoning, then brown on all sides. Place the browned roast in the crock pot and pour over the balsamic, Worcestershire, soy sauce, and honey. Cook for about four hours on high (or eight hours on low), or until it's tender enough to pull apart easily with two forks. If you are around the house while it's cooking, flip the roast about once an hour so each side gets to soak up the savory liquid.

When it's tender, pull the pork, and return it to the delicious broth and let it go for at least another half an hour or so on low. Serve over mashed potatoes or cauliflower, or soft polenta for an entree, or make a killer sandwich with it!

Loaded Mashed Cauliflower Bake

1 medium head cauliflower, leaves and core removed, broken into florets
2 tablespoons water
1/4 cup sour cream
1/4 cup mayonnaise
1 cup shredded colby jack or cheddar cheese, divided
2 tablespoons chopped green onions or chives, divided
6 slices of chopped crispy bacon, divided (don't you DARE use "bacon bits")
1/2 teaspoon granulated garlic
Cajun seasoning and black pepper, to taste

Place the cauliflower florets in a microwave-safe dish with a lid and add the water. Cover and microwave for 12-15 minutes, or until cauliflower is completely tender and mashable. Drain and mash with potato masher or pastry cutter to desired consistency.

Stir in the sour cream, mayo, a half cup of the cheese, one tablespoon of the green onions or chives, and half of the chopped bacon. Season with the granulated garlic, Cajun seasoning, and black pepper. Taste the mixture and make any adjustments you deem appropriate.

Bake uncovered at 350 degrees for 15 minutes. Top with the remaining cheese and bacon, and bake for another five minutes until the cheese is completely melted. Remove from the oven and sprinkle on the rest of the green onions or chives.

Only 167 days until summer!

Tonight, we had a little taste of summer in the dead of winter: Teriyaki pork steaks (broiled in the oven instead of grilled) and a healthful, tasty salad of barley, chickpeas, sugar snap peas, and sunflower seeds, with fresh dill, little nuggets of tangy goat cheese, and a spiced vinaigrette. DELISH, and by itself, it would make a perfectly hearty lunch or vegetarian entree in the warmer months. If you don't have barley, you can use farro, quinoa, or even brown rice. I also chose to swap out sugar snap peas for green beans and goat cheese for the feta, and I added a few cloves of minced garlic, because it seemed wrong not to. So go crazy and have fun with it!

Chickpea, Barley, and Feta Salad

(Source: Bon Appetit)

Serves 4

8 oz. green beans, halved crosswise (I used 12 oz. of frozen sugar snap peas steamed in the microwave)

kosher salt

1 cup pearled, hulled, or hull-less barley

1 teaspoon olive oil

1/4 cup raw sunflower seeds

1 15.5-oz. can chickpeas, rinsed

4 oz. feta, crumbled (I used little bits of goat cheese to garnish each serving instead)

2 tablespoons chopped fresh dill

2 tablespoons fresh lemon juice
2-4 cloves garlic, peeled and minced, optional

Cook green beans in a large pot of boiling salted water until crisp-tender, about three minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water. Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.

Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool. Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, garlic (if using), and toasted spice vinaigrette (recipe follows) in a large bowl.

Toasted Spice Vinaigrette
(Source: Bon Appetit)

Makes about 1/3 cup

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1/4 cup olive oil

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

kosher salt and freshly ground black pepper

Toast coriander, cumin, and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about three minutes. Let cool, then chop. Whisk with oil, vinegar, and mustard in a small bowl; season with salt and pepper.

Do Ahead: Vinaigrette can be made four days ahead. Cover and chill.

MERRY (Belated) CHRISTMAS 2014!

Like a tardy Christmas miracle, Cyd finally arose from her sick bed late this afternoon in a somewhat chipper mood (chipper for her, anyway) and declared that she was very hungry. So we prepared the holiday feast that was meant for yesterday: Prime rib coated with a wet rub of minced garlic (about a thousand cloves), cracked black pepper, balsamic vinegar, lemon juice, coarse salt, and my new favorite Green Mountain Mustard (Clove Encounter with garlic and oregano), skin-on red and yellow potato wedges sprinkled with Cajun seasoning and roasted underneath the prime rib, and Prince William vegetable medley (green and yellow wax beans, baby carrots and broccoli florets) in a warm vinaigrette. And I doused both the meat and potatoes with a savory onion au jus before serving. Oh, and mud pie for dessert! ‪#‎nailedit‬ ‪#‎MerryChristmastoUs‬

Ice cream pies are about the easiest dessert you can make, and still, everyone is always impressed. This one is my very favorite! I bought a chocolate crumb crust and a carton of all-natural coffee ice cream, and by the time I got home from the store, the ice cream was softened enough to scoop it all into the crust and smooth it with the back of a big spoon. Then I covered the pie and returned it to the freezer, and when it was frozen firm again, I topped it with some leftover ganache that I had in the fridge (reheated briefly in the microwave), chopped roasted almonds, and garnished with whipped cream. TA-DAH, Marvelous Mud Pie!

Chopped: Lebanese-Style

I had no desire to get dressed and go to the store today to buy something to make for dinner, so I started digging around in the fridge and unearthed some leftover brown lentils. Then I made some steamed rice, caramelized a couple of onions and some garlic in olive oil, added some cumin and a good splash of hot pepper vinegar, and TA-DAH, mujadarrah--Lebanese lentils and rice with fried onions--served with a big dollop of Greek yogurt (or sour cream)! ‪#‎MeatlessTuesday‬

Mujadarrah 

4 tablespoons olive oil, divided
2 tablespoons butter
2 large sweet onions, very thinly sliced
4 cloves garlic, peeled and minced
1 1/2 cups cooked brown lentils
1 1/2 cups steamed rice
1/2 teaspoon ground cumin
1 tablespoon hot pepper vinegar
salt and pepper to taste
plain Greek yogurt (or sour cream)

Add two tablespoons of the olive oil and butter to a skillet over medium heat and cook the onions until dark golden brown. In the last five minutes of cooking the onions, add the garlic and continue cooking. 

Reheat the lentils (I microwaved mine), then combine with the steamed rice. Drizzle in another couple of tablespoons of olive oil, sprinkle in the cumin and hot pepper vinegar, and season with salt and pepper to taste. Garnish with a big dollop of Greek yogurt or sour cream.

Follow-up 12/24: If you have leftovers, the next day for breakfast/brunch, reheat the mujadarrah and top with a couple of fried or poached eggs, douse with hot sauce, and top with sour cream. YUM!!

Thanksgiving 2014

I have never been so thankful for a holiday in my life! This semester has been CRAZED, far beyond my typical level of insanity. So I eased my way into Thanksgiving prep by sleeping late yesterday, then spending a little quality time with the pups (I have missed them!). The rest of the day I spent in the kitchen, listening to my favorite Sirius radio show, Entertainment Weirdly, and baking pies (pumpkin--pictured before it got its broiled walnut crunch topping--and pecan) while the snow started to fall. I also made my famous cranberry strumpet, and when Cyd got home, we prepped the stuffing to be baked off tomorrow.

Today, I spatchcocked my turkey (which is still illegal in a few states) and covered it with frozen fruits, lima beans, and an ice pack--just because that's what I could readily find in the freezer to use. You see, I was attempting that trick that has been going around Facebook recently, trying to lower the temperature of the breast by ten degrees so that the light and dark meat are done at the same time. And you know, it kind of worked. The thigh meat ended up at 185, and the breast was 175 after carryover cooking. So it did keep it ten degrees cooler as promised, but we need a technique to keep it twenty degrees cooler. Maybe next year, I will try dry ice or liquid nitrogen! (Ha ha.) Even still, the turkey was juicy and flavorful, thanks to the spatchcocking and with a little help from Bobby Flay and his fabulous mustard-maple glaze. 

Mustard-Maple Glaze for Turkey

(Source: Bobby Flay, via Food Network)

1 1/2 cups grade-B pure maple syrup
2 heaping tablespoons Dijon mustard (I used my new favorite Green Mountain Mustard--Clove Encounter with garlic and oregano)
2 heaping tablespoons prepared horseradish, drained (I only used 1T)
1 tablespoon ancho chile powder (I used dark chili powder)
kosher salt and freshly ground pepper

After the turkey reaches 155 degrees F, begin basting with the maple glaze; continue roasting, basting with the glaze every 10 minutes, until an instant-read thermometer inserted into the thigh registers 165 degrees F, about 20 more minutes. (I take it to 175 then let it carry over.)

Et VOILA! This year's Thanksgiving feast: Mustard and maple glazed turkey, mashed potatoes with pan gravy, sausage and sage stuffing ("recipe" below), spicy succotash, and cranberry strumpet.

I make a pretty basic stuffing/dressing; I don't feel the need to adulterate it. I use a big bag of white and wheat bread pieces from the bakery, PLUS a bag of cornbread pieces. I sauté a pound of mild breakfast sausage in a stick of butter (oh yeah) with a large chopped onion and four stalks of celery, chopped. I add a lot of black pepper and a tablespoon (up to 2) of poultry seasoning. When the meat is brown and the veggies are tender, I combine everything and add hot turkey stock one ladleful at a time until I reach the desired level of moisture (up to two quarts). Then bake uncovered at 350 for 20-30 minutes, until well browned on the edges.

CLCA Day 23 Featuring Spicy Kimchi Meatloaf

WHEW! I have been rather industrious in the kitchen today! First, I prepared a gorgeous carnitas salad for Cyd's lunch, then made a batch of Scotch eggs for her weekday lunches. Oh, and I thawed, halved, and marinated a bunch of chicken breasts that I will grill tomorrow.

For dinner tonight, I tried my hand at Bobby Flay's Kimchi Meatloaf with Spicy Glaze, and also made a garlic cauliflower mash to go with. And I cleared out a shelf in the back fridge so that when I get home tonight, I can prepare the Swedish carrots for transfer to cold storage. And I washed dishes...lots and lots of dishes. YAY for Gina!

"Cyd's Low-Carb Adventure," Day 23
Breakfast: (Someone slept through breakfast!)
Lunch: Carnitas Salad with Refried Beans, Pickled Onions and Carrots, Cherry Tomatoes, Guacamole, and Sour Cream--pictured above
Dinner: Kimchi Meatloaf with Spicy Glaze--pictured below--and Garlic Cauliflower Mash
Dessert: Sugar-Free Jell-O

I LOVED this meatloaf, but LORDY, was it SPICY! I used sriracha instead of red chile flakes in the meatloaf itself, which would have been fine, but in combination with that spicy topping...YIKES! I actually cut the gochujang (Korean red chile paste--available at Asian markets) by a third with ketchup, and it was still fiery like the pit of hell. Next time, I would use 2/3 to 3/4 ketchup! But you do as your system and tastebuds will allow.

One more note on the meatloaf: The uncooked mix was very wet, to the point that I was worried about it all coming together. But it baked up beautifully and sliced perfectly for sandwiches the next day. Maybe it needed to be looser to make up for the lack of a binding ingredient, such as breadcrumbs. On the plus side, that makes this meatloaf low-carb AND gluten-free!

For the cauliflower mash, I just cut a head of cauliflower into florets and steamed it with about half a cup of water covered in the microwave for ten minutes. Then I added four tablespoons of butter (I should have browned the butter first--oh well, next time), a teaspoon of granulated garlic, salt and lots of black pepper, and about a quarter cup of sour cream. Then I blitzed it with the immersion blender. DELISH, and I purport to LOATHE cauliflower! Chives would have been a welcome addition, and I could have used some freshly-grated Parmesan instead of the sour cream--all variations that I intend to try in the future. :-)

Kimchi Meatloaf with Spicy Glaze
(Source: adapted from Bobby Flay via Food Network)

Spicy Glaze:
1/4 cup gochujang* (Korean red chile paste)
1 tablespoon clover honey
1 tablespoon low-sodium soy sauce

Meatloaf:
2 teaspoons canola oil
1 tablespoon finely grated fresh ginger
1/4 teaspoon red chile flakes (I used a squirt of sriracha instead)
3 cloves garlic, finely chopped
1 cup prepared kimchi, drained well and chopped
2 tablespoons fish sauce
2 tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
2 large eggs
12 ounces ground chuck (80/20)
12 ounces ground pork (80/20)

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

For the spicy glaze: Whisk together the gochujang, honey and soy in a small bowl; set aside. 

(*You might want to cut the gochugang by at least half with ketchup.)

For the meatloaf: Heat the canola oil in a medium saute pan over medium heat. Add the ginger, red chile flakes and garlic and cook for 30 seconds. Add the kimchi and toss to combine. Remove to a plate and let cool for ten minutes. (I skipped this step. Why is it necessary to cook the kimchi??)

Whisk together the fish sauce, soy sauce, sesame oil and eggs in a large bowl. Add the kimchee mixture and mix to combine. Add the beef and pork and gently mix to combine.

Put the mixture on the prepared baking sheet and form into a loaf about 12 inches long by 6 inches wide by 2 inches thick. Brush the top with the spicy glaze and bake until golden brown and the internal temperature registers 155 degrees F on a meat thermometer, about one hour. Loosely tent with foil and let rest for ten minutes before slicing.

CLCA Days 21-22 and An Awesome Seafood Salad

"Cyd's Low-Carb Adventure," Day 21
Breakfast: Hard-Cooked Eggs
Lunch: Turkey and Cheese Sandwich on a Whole Wheat Tortilla
Dinner: Bunless Baconator from Wendy's (uh-oh)
Snack: Dill Pickles

CLCA, Day 22
Brunch: Eggs and Ezekiel Toast
Dinner: Barbecue Chicken, Corn on the Cob, Sauteed Squash/Peppers/Onions
Dessert: "Carb Smart" Ice Cream
Snack: Bologna and Cheese Sandwich on Whole-Wheat Tortilla (Well, at least she's getting her appetite back, so I'm turning a blind eye to some of her recent choices.)

Not that I'm one to talk. I had to break away from the primal lifestyle temporarily to make this awesome pasta salad with crab, avocado, cheddar cheese, cucumbers, and peas that was recommended by our favorite lobster vendor, Mother Shuckers Clam Shack, in Maine. GOOD STUFF! (I did use high-fiber fusilli if that counts for anything.)

I would totally make this again, but in the future, I would either omit the cheese or use something milder--the sharp cheddar tends to overwhelm the delicate flavors of the crab and avocado. Oh, and a teaspoon or so of Old Bay never hurt anything either. This dish would be terrific for those last summer potlucks--there's still about a month until Labor Day! *sad trombone*

As for the recipe, I will quote the hilarious Mother Shucker herself:

Crab and Avocado Pasta Salad

1 box of curly pasta. Curly pasta "grabs" the crabmeat. Rotini, Gemelli, ones like that ...are good, but elbow IS NOT. You get the drift? You need that curl and length. It really does make a difference! Boil pasta el dente and then strain in cold water. Dump into a BIG bowl and add:

1 cup frozen, cooked peas, cooled
1 block of sharp cheddar cheese cubed small (8 oz)
1 cucumber cubed small
1/2 avocado cubed small (or use the whole thing, duh)
4 boiled eggs, cubed
1 lb crabmeat (sorry, we don't sell it, but find it, buy it, TRY THIS!)
1 heaping spoon of HELLMANS and 1 heaping spoon of Miracle Whip. No matter if you like mayo or salad dressing or NOT, you have to use half and half. Don't argue! Just do as I tell you
A little salt and pepper to taste!

Note: If real crab isn't in your budget, I used imitation krab, which I quite enjoy. Or tuna would be good, too.

CLCA Day 17: Back on the Low-Carb Wagon

The Return to "Cyd's Low-Carb Adventure," Day 17
Breakfast: Maple Blueberry Greek Yogurt Parfait
Lunch: Salad in a Jar
Dinner: Roast Beef and Vegetables (Onions, Carrots, Celery, and Mushrooms) over Winter Squash and Goat Cheese Mash
Dessert: Sugar-Free Pudding

Well, this day didn't go according to plan. I was thinking about starting some fermented pickles, but before I got going with that, I wanted to thaw out a chicken for dinner. Unfortunately, all the stuff in the outside freezer was completely buried with frost, and it took me an hour and a half to clean it all out, dumping all the old food and chiseling out all the ice, only to discover that there was, in fact, no chicken in there...and that there is a leak in the garage roof (GACK!!).

On the plus side, I did unearth a small chuck roast and a few boneless short ribs in the freezer, though, so I braised a savory pot roast and veggies in the oven on a weirdly cool, rainy day (at the end of July!). And I served it over this WONDERFUL squash and goat cheese puree that helped Cyd not even miss mashed potatoes.

Braised Chuck Roast and Short Ribs 

1/4 cup olive oil
one large onion, sliced
2 large carrots, sliced
2 stalks celery, diced
8 large Baby Bella mushrooms, sliced
3 cloves garlic, minced
1 cup red wine
2 tablespoons Worcestershire sauce
2 tablespoons teriyaki sauce
1 tablespoon double-concentrated tomato aste
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon black pepper
pinch of red pepper flakes

Heat the olive oil in a large Dutch oven and saute the onions, carrots, celery and mushrooms for a few minutes until they start to become tender and take on some color. Add the garlic and cook for another minute or two. Deglaze the pan with red wine. Add in the Worcestershire, teriyaki (or soy) sauce, tomato paste, bay leaves, thyme, pepper, and pepper flakes. Braise at 325 degrees for about 2 1/2 hours, or until the meat can be pulled apart with a fork. 

Winter Squash and Goat Cheese Puree

1 box frozen winter squash
4 oz. goat cheese
1 teaspoon Grade B maple syrup
salt and pepper, to taste

Microwave the squash according to the directions on the box. Crumble in the goat cheese, maple syrup, salt and pepper, and stir until combined.

CLCA Day 13: In Which There are Superlative Brussels Sprouts

"Cyd's Low-Carb Adventure," Day 13

Breakfast: Nuthin'. (Apparently someone forgot to make/take her smoothie!)
Lunch: Butter Chicken with Cauliflower "Rice" (leftovers)
Dinner: Teriyaki Pork Steak and Balsamic Brussels Sprouts--pictured
Dessert: "Carb Smart" Dairy Dessert

Carb count: 47 grams

Cyd said these were the best Brussels sprouts she's ever had, but I sincerely doubt that. (The fried Brussels at Liquids and Solids at the Handlebar in Lake Placid are surely the pinnacle.) All I did was sauté them in a little olive oil and butter (about a tablespoon total) until browned, then seasoned them with pepper, lemon pepper, red chile flakes and granulated garlic. Lastly, I added a couple of tablespoons of balsamic vinegar and reduced it until it coated the wee cabbages. That was it. Easy-peasy.

CLCA Days 11-12: Fake-Out "Rice" without the Carbs

Cyd's "Low-Carb Adventure," Day 11:
Breakfast: One slice Ezekiel toast with butter
Lunch: Leftover Green Chile Bake
Dinner: Footlong deli sub (minus most of the bread) and 1/2 cup poutine (Oops--oh well, they say to keep to your low-carb program 80% of the time, right?)

Carb count: 110 grams

Day 12:
Dinner: Slow Cooker Butter Chicken with Cauliflower "Rice"
Dessert: "Carb Smart" Dairy Dessert

Carb count: 20 grams (Because someone slept all day and only ate one meal! Hmph.)

Just like spaghetti squash and zucchini noodles can be used to replace wheat flour pasta, the versatile cauliflower can easily replace mashed potatoes and even rice. For the faux "rice," you just break up a cauliflower into smaller florets and toss them in the food processor (I do this in two batches) and pulse until approximately rice-sized. Then cook in one teaspoon of fat (coconut oil or clarified butter if you're going Paleo), stirring frequently, until the pieces just start to turn golden. That's it! Cyd doesn't even like rice, but she really likes the riced cauliflower.

Recreating My Wegman's Faves at Home

While I was at the PBGV National last month, one of our best dog trainers and competitors celebrated one of her dogs earning a MACH 3 (a very advanced agility title). They had a specially-decorated cake--for us humans, not the dogs. Initially, I declined a piece, because I'm not really a cake person. But her husband (who bought the cake) insisted I try it, that it was amazing....blah, blah, blah. It looked like a regular old grocery store cake to me. Boy, was I wrong! It was DELICIOUS! It had a dark chocolate bottom layer, fresh raspberries in the middle, a lovely, moist vanilla cake layer, and then a fairly thin coating of this creamy, whipped frosting (not nauseatingly thick and grainy like most commercial frostings). I asked the hubby where he got this wonderful cake, and I should have known, it was Wegman's, the world's best grocery store.

When I stopped at Wegman's on the way home to New York, I was tempted to buy a lemon raspberry cake that they were selling, but I was afraid that it wouldn't survive the long drive home in a hot car. I did buy  many other wonderful things, though. I especially love Wegman's salad and deli bars with all the prepared dishes. My favorite is their gigante bean salad. I bought a container of that to eat right away, but I also bought a big bag of dried gigante beans to try to replicate the salad at home.

And today was the perfect opportunity, as my friend, June, had a little end-of-the-school-year barbecue and potluck at her house. It turned out to be quite the gourmet event, too! A new couple, Ray and Ben, made a splash with a lovely Israeli couscous salad with fresh veggies and mint. My friends, The Cones, made a yummy pimento cheese spread, and a stunning shrimp cocktail platter. (Jarrod told me that his secret was cooking the shrimp with pickling spice. Yum!) And my friend, Patti, brought a comforting bundt cake that was a recipe of her mom's.

As for my contributions to the affair, I went with the Wegman's theme, and I brought both a gigante bean salad that I could easily live on and a cake that was in the style and flavor of the one that we enjoyed so much at the dog agility trial. It had both a vanilla layer and a chocolate layer with fresh raspberries as well as raspberry coulis in the middle, and a soft, whipped vanilla bean frosting. It was humble-looking (like all my cakes are--decorating is NOT in my wheelhouse), but it held together as it was sliced (that was my main worry), and I think the taste and texture were excellent. It was certainly an experiment worth repeating. Next time, I might try an oil-based vanilla cake to make it less dense, especially when refrigerated.

Gigante Bean Salad

(Source: adapted from Tamara Duker's blog)

Cook half a pound of gigante beans (soak overnight, then boil until tender). Roast one small red pepper and one small green pepper over open flame (your gas burner will do just fine). Peel their skins off and slice peppers into super-thin strips. (I used red and yellow roasted peppers from a jar.) Mix cooked beans with 1/4 cup apple cider vinegar, two tablespoons olive oil, one tablespoon fresh chopped parsley (I used chives), 1/2 cup (or more, to taste) of roasted pepper strips, one or two minced garlic cloves, and salt to taste. I added a teaspoon of paprika. Let salad marinate in fridge for several hours so flavors can blend. Serve at room temperature.

White on White Buttermilk Cake

(Source: BakeSpace)

Note: I made half of this recipe in one cake pan.

1 1/2 cups unsalted butter, at room temperature
2 1/3 cups sugar
3 large egg whites
2 tsp. vanilla extract
3 cups cake flour
3/4 tsp. baking soda
3/4 tsp. salt
1 1/2 tsp. baking powder
1 1/2 cups buttermilk

To make the cake: Place one baking rack one-third from the bottom of the oven and the second two-thirds from the bottom. Preheat the oven to 350-f degrees. Line three 9-inch cake pans with parchment paper rounds, grease with butter, and dust with flour (or spray with flour added).

Using a mixer fitted with a paddle attachment, beat the butter and sugar in a large bowl on medium speed about two minutes, until light and fluffy. Scrape down the sides of the bowl. Add the egg whites and vanilla and beat on medium speed for about one minute. Combine the flour, baking soda, salt, and baking powder in a medium bowl. Add about one-third of the flour mixture to the batter and beat on medium speed until incorporated. Add about half of the buttermilk and beat on medium speed until incorporated. Continue adding dry and wet ingredients alternately, scraping the bowl down and beating until incorporated after each addition. End with the dry ingredients. The batter will be thick and glossy.

Spoon the batter evenly into the prepared cake pans. Stagger the cake layers on the oven racks so that no layer is directly over another. Set two layers on one rack and the third on the other. Bake for 25 to 35 minutes, until a toothpick inserted into the middle of the cakes comes out clean and tops are flat and browned. Monitor the layers carefully for doneness; each one me be done at a different time.

Set the cake pans on racks to cool for ten minutes. Invert the cakes onto the racks and cool completely before frosting. At this point the cakes can be tightly wrapped in a layer of plastic wrap and a layer of aluminum foil and frozen up to three weeks.

Beatty's Chocolate Cake (aka Hershey's Black Magic Cake)

(Source: Ina Garten, via Food Network)

Note: I made half of this recipe and baked it in one pan.

Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

In between the layers, I spread on a couple of tablespoons of raspberry coulis that I had in the freezer and a generous cup of fresh raspberries. Then I frosted the whole cake with a sour cream vanilla bean icing.

Sour Cream Vanilla Bean Frosting

(Source: adapted from All Recipes)

1/2 cup butter, softened
1 cup sour cream
2 teaspoons vanilla bean paste

1 teaspoon lemon juice
1/2 teaspoon salt
5-1/2 cups confectioners' sugar

In a medium bowl, mix together the butter, sour cream, vanilla, lemon juice and salt. Stir in confectioners' sugar, and beat with an electric mixer until smooth.