Paul’s Rice and Beans
January 12, 2008 at 5:49 pm | In Cooking, Food, Pasta, Rice & Beans, Recipes | Leave a CommentMy friend Paul has three teen boys to feed so he needs lots of nutritious meals he can serve up quickly and in large quantities – this certainly does the job. He shared this with us during his last visit and it has become a favorite.
1 15 oz can dark red kidney beans (scale up for each can of beans used – I usually make a 4-can batch)
1 packet Sazon Goyo seasoning (with coriander and annatto)
3 oz. Goya Recaito, Cilantro Flavor (for rice, beans Soups & Stews)
4 Manzanilla Olives (with or without pimiento – your choice)
4-8 Capers
1 tsp finely chopped fresh cilantro
rice, to taste
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Rinse beans thoroughly but gently (don’t break the skins) and put them
in a covered pot -
Cover beans with water
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Finely chop olives and capers
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Add olives, capers, seasoning, fresh cilantro, and Recaito to beans and water. Bring to gentle boil.
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Simmer as long as you can bear it, stirring occasionally (the smell permeates the house – I usually attack the pot after an hour or so)
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Serve over rice or on the side (Paul tells me that lately he and his sons have switched to serving it over barley and they love it).
Leftover beans can be combined with leftover rice and refrigerated immediately. I use the leftovers to make a delicious bean and rice soup by adding 1/2 cup water to a bowl full and then microwaving.
Sparkling White Sangria a la Columbia Restaurant
December 28, 2007 at 7:47 am | In Cooking, Drinks, Food, Recipes | Leave a CommentIf you’re looking for something bubbly and festive to serve on New Year’s Eve give this a try. Nina and I shared a pitcher over lunch at the Columbia Restaurant while vacationing in St. Augustine and decided this was pretty tasty and worth recreating on our own. We watched carefully as they prepared it at our table, picked up the ingredients on the way back to our inn, and enjoyed several more rounds while playing cards. (The Columbia didn’t use Freixinet, I suspect it was a cava of some sort, though, and I think Freixinet is the best tasting, best priced cava available. The black bottle is brut, or dry; if you prefer something less dry, try the clear bottle.) Even people who think they don’t like champagne enjoy this.
1 bottle Freixinet (in the distinctive black bottle)
1 can Sprite
1/3 C Cointreau
1/3 C brandy
1 sliced orange
1 sliced lime
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Mix all of the ingredients together in a pitcher and pour into ice-filled glasses. Garnish with additional citrus slices if desired.
Microwave Potato Chips
December 27, 2007 at 5:07 pm | In Appetizers, Cooking, Food, Recipes, Vegetables | 1 CommentTags: microwave recipes, potato chips, snacks
Today is day 21 without a stove or oven and the novelty is definitely wearing off. I have spent far more time with my Weber gas grill and microwave than I had ever hoped for since my range up and died on December 6. You would think that replacing a gas range wouldn’t be all that difficult, but you’d be wrong. We’ve been getting one “my dog ate it” caliber excuse after another from vendors and today was no different.
Okay – - – thanks for bearing with me while I got that off my chest. On the bright side (and my glass is always at least 9/10ths full) I did learn an amazing new microwave trick yesterday that is so simple I can’t believe I haven’t heard of it before: how to make microwave potato chips. These are so good, lightning fast, full of potato flavor and all without any oil at all (not that I have any problem at all with fried foods!). Even Rod said he prefers them to bagged commercial chips and I can whip up a fresh batch in less time than it takes to make a sandwich.
Per serving:
1 medium size potato, peeled or not, your call; I’ve been using red skin potatoes
salt and seasoning of your choice, if desired. I’ve been dusting them with kosher salt, a bit of onion powder, and freshly ground pepper.
a sheet of parchment paper
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Slice the potato as thin as you possibly can. I finally found a reason to justify the $10 plastic mandoline I brought home from Target months ago and haven’t used since – it’s perfect for these.
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Arrange the slices in a single layer on the sheet of parchment paper. Sprinkle lightly with seasonings if desired.
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Place in the microwave and cook on high heat for about 5 or 6 minutes depending on the power of your oven. You’ll want to watch the first few batches until you get a feel for how long is just perfect. They’re ready when they’re golden brown and crisp.
Ham and Noodle Casserole
December 26, 2007 at 6:39 am | In Cooking, Food, Meats, Recipes | Leave a CommentTags: casserole, leftover ham, noodle
Someone once defined eternity as two people and a Christmas ham. When Rod and I received not one, not two, but three Christmas hams in one week, I came up with this recipe, which has since become one of our post-holiday favorites.
8 ounces uncooked egg noodles
1 lb. diced leftover cooked ham
2 stalks celery, sliced thin
1 small onion, diced
2 tablespoons oil
1 can cream of chicken and mushroom soup OR cream of mushroom soup OR cream of chicken soup
1 can mushroom pieces
1/2 cup chicken bouillon or broth
1 cup shredded cheddar cheese
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
5 dashes Tabasco sauce (optional)
1/4 cup breadcrumbs
2 tablespoons melted butter or margarine
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Preheat oven to 350 degrees.
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Cook noodles according to package directions. Drain and pour into large mixing bowl.
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Saute celery and onions in skillet with oil over low heat until vegetables are transluscent, not browned, about 5 minutes. Remove from heat and stir into cooked noodles.
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Stir in ham, soup, mushrooms, boullion or broth, cheese, Worcestershire sauce, thyme, marjoram and Tabasco, if using. Pour mixture into an ovenproof casserole dish.
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In a small dish, stir together melted butter or margarine and bread crumbs until well blended. Sprinkle between your fingers over the surface of the casserole.
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Bake casserole in oven preheated to 350 degrees for 40 minutes.
Old Fashioned Christmas Bread
December 24, 2007 at 8:06 pm | In Appetizers, Breads, Cooking, Desserts, Food, Recipes | Leave a CommentThis is just way too good for Santa – trust me on this. Bake it on the 24th and you’ll be a saint come Christmas morning when you serve it with hot coffee and cocoa while everyone’s opening their gifts.
2 pkg. active dry yeast
1/4 C warm water (105 to 115 degrees F)
1 C milk
1/3 C butter or margarine
1/4 C sugar
1/2 tsp salt
1 tsp vanilla extract
1 egg
3 1/2 C all purpose flour, unsifted
FILLING
1/4 C sugar
2 T butter or margarine, softened
1/2 tsp cinnamon
1 C dark raisins
1/2 C diced candied orange peel, chopped
1/2 C diced citron, chopped
1/4 C slivered almonds
DECORATION
1 egg, beaten with 1 tsp water
1/2 C slivered blanched almonds
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Sprinkle yeast over warm water; stir to dissolve. In small saucepan, heat milk until bubbles form around edge. Pour over butter, sugar and salt in a large bowl; stir to melt butter. Cool to 115 to 105F.
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Add yeast, vanilla, egg, and 2 1/2 C flour. Blend; beat with wooden spoon until smooth.
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Add the rest of the flour. Mix until dough leaves the sides of the bowl. Turn out onto a lightly floured board. Roll dough over to coat with flour. Knead by folding towards you, then pushing down and away from you with the heel of your hand. Knead until smooth and blisters form on the surface of the bread, about 5 minutes.
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Place in a lightly greased bowl; turn greased side up and cover with towel. Let rise in a warm place, free from drafts, until double in bulk, about 1 hour.
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Turn out onto lightly floured board. Knead 10 times, until smooth. Roll into rectangle 20 by 12 inches.
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Meanwhile, in a medium bowl, combine filling ingredients: mix well.
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Grease a large cookie sheet. Spread filling evenly over dough, leaving a 1 inch margin. Roll lengthwise; place seam side down, on cookie sheet. Shape into a U-shape. Cover with towel; let rise in warm place until double in bulk, about 1 hour.
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Preheat oven to 375. Brush surface with beaten egg and water. Sprinkle with almonds. Bake 20 to 25 minutes, or until golden. Remove from oven to wire rack; cover with towel, cool 30 minutes. Serve slightly warm.
Hot Crab Dip
December 24, 2007 at 3:13 pm | In Appetizers, Cooking, Food, Recipes, Seafood | Leave a CommentI doubt there’s a pantry in the South without a can of Old Bay Seasoning in it. I use it in a lot of dishes other than steamed shrimp: as a salt substitute in my tuna salad, and in place of salt and paprika on grilled or broiled chicken. In this dip, it adds just the right amount of its signature flavor.
1 1/2 C shredded cheddar (6 oz. by weight)
3/4 C good mayonnaise, such as Hellmanns
1 1 /2 tsp Old Bay Seasoning
1 tsp Worcestershire sauce
1/4 tsp dry mustard
1 lb. fresh lump crabmeat, picked over carefully to remove cartilage
assorted crackers for serving
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In a medium bowl, combine 3/4 of the cheese, the mayonnaise, Old Bay Seasoning, Worcestershire sauce, and mustard. Fold in the crabmeat. Spoon the mixture into a 1-quart casserole. Sprinkle with the remaining cheese and a little additional Old Bay.
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Bake in a 350 oven for 12 to 15 minutes or until mixture begins to bubble around the edges. Serve with crackers or pita chips or bagel chips.
Poached Pears in Wine
December 23, 2007 at 9:30 am | In Cooking, Desserts, Food, Recipes | Leave a CommentRod and I aren’t big on desserts, but when we have friends over for dinner I like to have something sweet on hand to end the meal with. Fresh fruits make a nice light ending, and these poached pears are just that, with the added bonus of being easy to make and make an elegant presentation. Add this to your easy gourmet repertoire.
1 pear per person (Bartlett or Bosc work nicely)
1 qt. water
5 or 6 T lemon juice
1/2 C sugar
1 C water
1 cinnamon stick
1 bottle red wine of your liking
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Peel the pears leaving the stems intact.
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Add the lemon juice to the quart of water in a bowl large enough to accomodate the pears. As you peel the pears, place them in the lemon water to prevent discoloring.
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Place the sugar and cup of water in a non-reactive saucepan. Over medium heat, stir the mixture constantly until all of the sugar dissolves, then bring the syrup briefly to a boil. Reduce heat to medium-low, add the pears, cover the pot leaving the lid slightly ajar, and poach the pears for about 20 minutes. Remove one pear with a slotted spoon and insert the tip of a sharp knife into the base of it. When it meets only slight resistance the pear is almost done. When they are all done, remove them to a plate. Reserve the simple syrup.
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Pour the bottle of wine into the simple syrup and bring to a boil over high heat. Boil the wine for 3 or 4 minutes to reduce it slightly, then return the pears to the pan and cook them gently for about 5 minutes.
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Transfer the pears to a heat-proof bowl. Discard the cinnamon stick. Pour half of the poaching liquid over the pears and let them cool. Cook the remaining poaching liquid over high heat until it is reduced to a thick syrup.
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Drain the pears and stand them upright in individual serving dishes. (Margarita glasses or large bowl wine glasses make a nice presentation). Ladle some of the wine syrup over each pear to glaze them and our the rest into a sauceboat to be presented seperately.
Slow Cooker Classic Comfort Food Pot Roast
December 22, 2007 at 4:59 pm | In Cooking, Food, Meats, Recipes | 1 CommentI had my friend Julia over for dinner this week when the weather was cold and she was in need of some good old fashioned comfort food. What could be more comforting than a perfectly braised beef pot roast with gravy and veggies? Don’t turn your nose up at the dry onion soup mix – there’s a reason it’s been the secret to pot roast rave reviews for so many years. Take Mikey’s advice: “Try it – you’ll like it”.
3 to 3 1/2 lb. boneless chuck roast, trimmed of excess fat & blotted dry
salt & freshly ground pepper
onion powder
garlic powder
sweet paprika
2 ribs of celery cut in 1″ chunks
1 onion cut into wedges
2 or 3 carrots cut in 1″ chunks
2 or 3 parsnips, peeled & cut in 1″ chunks
4 large red potatoes, cut into 8 pieces (peeled or unpeeled)
1 15-oz. can beef broth
2 bay leaves
1 pkg. dry onion soup mix
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Sprinkle the roast liberally with equal parts salt, freshly ground pepper, onion powder, garlic powder and paprika.
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Put the vegetables into the slow cooker with the potatoes on top. Put the meat on top of the potatoes. Add the bay leaves and sprinkle the onion soup mix over all. Pour the can of beef broth over the meat.
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Cover and cook on low for 7 to 8 hours. Serve straight from the cooker and ladle the juices over each plate.
Nieman Marcus Cookies
December 21, 2007 at 5:11 pm | In Cooking, Desserts, Food, Recipes | Leave a CommentMy 8-year old god-daughter, Lauren, has an over-the-top shopping gene so it didn’t really surprise me when her mother told me one night this week that they were baking Christmas cookies together and when I asked her what kind she said Lauren wanted to make Nieman Marcus cookies.
If you’re not familiar with the legend of this recipe, it’s a fun read at Snopes.com .
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips
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Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds).
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Beat in the egg and the vanilla extract for another 30 seconds.
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In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
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Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies
Glo’s Standing Rib Roast
December 20, 2007 at 6:34 pm | In Cooking, Food, Meats, Recipes | Leave a CommentIf you’re trying to figure out what to serve for Christmas dinner, this would be spectacular. Glo says this is easy to do and unbelievably delicious and impressive.
Olive Oil cooking spray
8 celery ribs rinsed
1 ( 3-4 ) rib roast ( 41/2 Lbs. approx. )
TIP: Buy the small end, as it will be more tender and will have less fat!
2 tsp kosher salt
1 1/2 tsp coarsely ground pepper
1/4 C onion, diced
2 tsp chopped garlic
1 14-oz. can beef broth
16 oz. fresh whole mushrooms (rinsed)
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Preheat oven to 325 degrees. Coat 9 x1 3 baking dish with cooking spray.
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Cut celery into 7 inch ribs. Lay across center of dish; place roast on top. Sprinkle with salt, pepper, onions and garlic.
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Add broth and mushrooms around roast. Bake 2 1/2 hours or until internal thermometer reaches 145 for medium-rare up to 170 for well-done. Let stand for 10-15 minutes before slicing and serve.
Note: The Au Jus is terrific!
