Cooking Revival

I’m shocked that it’s been well over a year since I’ve posted anything here.  Then again, I haven’t created many spectacular, or even interesting meals during this long stretch of deprivation.  I suppose I should start featuring meals you can create from food bank gleanings, because that’s basically where I’m at:  trying to find ways of turning frozen chicken leg quarters and canned green beans into something appealing.  How to survive on what’s left after leaving the gluten- and chemical-laden giveaways at the distribution point . . .  ?

The truth is, I have been experimenting, and when I give it enough thought, there is hope. I’m currently devising a dish of pre-baked chicken legs and spices with the ubiquitous canned green beans that I hope will resemble Szechuan beans with spicy garlic chicken.  If I succeed, I shall definitely reveal how I did it in my next post.

I mean, anything is possible, right?

 

Tick-Tock, Dinner’s in the Crock

Here it is, the final rush before Christmas. I have more than enough to do without having to mess up my tiny kitchen and clean it three times a day. So out come my crock pots, cutting the labor to a minimum. I’m doing this by the seat of my pants with whatever’s in the cupboard, fridge and freezer.

Yesterday, I pulled three chicken leg quarters from the freezer, put them in the pot and let them cook, unseasoned, on high setting until they started smelling good. At that point, I cut up what vegetables I had on hand, plus 1 Granny Smith apple. I transferred the chicken to a bowl to cool while I added the vegetables to the juices, plus the apple and a handful of organic raisins. Next in were the spices: garam masala, curry powder, onion and garlic powders, white pepper, spicy smoked paprika, and a couple grinds of lemon pepper. Then a hefty tablespoon each of hot curry paste and tandoori paste.

After a stir, I measured out and added 1.5 cups of organic chicken broth, stirred again, and then measured in 1 cup of quinoa. I used this in place of the brown rice I gave up for my venture into Paleo eating. Another quick stir, and the lid goes back on the pot while I pull the chicken meat from the bones (and skin, which the 4-legged family got for a special treat). After returning the meat to the pot, it took about an hour to finish the casserole to a fluffy, savory meal with just the right moisture and balance of spicy and sweet.

I tasted it after the pot had cooled, and was just as good cold, so I finished it off today.

Sorry I didn’t think to take pictures, but it wasn’t as pretty as it was flavorful and nutritious.

A Tale for Thanksgiving…

I’ve only met Meredith and Robin once at a book signing, but they spent an hour conversing with a few of us fans. I’m not at all surprised that these folks would go out of their way to help a random person in need of an act of kindness.

Robin Ellis

Touching story this.

Meredith and I were at the La Gare in Castres some weeks back seeing our friends Anne and Ray from Maryland onto their midday train to Toulouse.

Double seat benches faced each other in the waiting area–perfect for two couples.

Problem was that on one of the benches sat a hooded figure hunched forward, asleep perhaps–his face hidden, anyway showing no signs of being about to move.

Not a threatening presence exactly but hooded figures give you pause.

It was a chilly early autumn day. He was wearing shorts and sandals and a plastic bag rested at his side.

When the train arrived, the four of us made our way onto the platform with the other waiting passengers.

Mr Hooded Figure followed amid the general animation, fearing perhaps being moved on unless he gave the impression he was traveling too.

We said our goodbyes to Ray and Anne…

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Getting closer to kitchen creativity

I’m settling in gradually to my new digs. I’m trying to make my tiny kitchen functional despite the lack of space for all my necessary kitchen equipment. Well, what I considered necessary when I packed up for this move. I hope to acquire a versatile kitchen cart to house a few items and extend my counter space. Truth be told, I will likely have to let go of some of my hoard of kitchenware after spending some time to determine what I actually find essential to my new life.

It’s getting closer to time for making goodies intended for Christmas gifts, so I’ll be looking at some new alternatives to the old traditions. I’ve come to consider that a good food gift is not only beautiful and delicious, but also contributes to the giftee’s health. One idea that just occurred to me while writing this post is a kit for making Mideastern lentil soup, something the intended recipients would never try on their own but would find delicious.

If any of my readers have ideas to share, please leave me a comment. I appreciate your thoughts, especially on making the most of a small living space, cooking for one, and healthy food gifts. As autumn progresses, I wish you all full and happy hearts as you enjoy the changing seasons.

Ch-ch-ch-ch-ch-ch-changes

I can hardly believe how long it’s been since I last posted in this blog. Since my last recipe commentary, Robin Ellis has published a follow up book, which I will buy and use and blog about.

So much has happened in the last few years. I had to retire on disability due to mental and physical problems that keep me from maintaining a work schedule. I ended my three-decade plus marriage for the sake of my overall health and well-being, and moved from Michigan to Maryland almost a month ago. The life I imagined living until I died has crashed and burned, but God has given me beauty for those ashes. I haven’t moved into my own residence yet, but I know it’s in store for me, and I am grateful to be a temporary member of my mother’s household for the time being.

My stuff, including all my kitchen necessities and THE cookbook (along with a few others) are waiting for me in my PODS unit near my hoped-for residence. I know that before long I will be in my very own kitchen with fresh new spices and foods and a new container herb garden started. I will be cooking, photographing, eating and blogging about my favorites and especially untried recipes, and although I don’t have much a** left to cook off, I will happily be maintaining a healthy body.

I’ve already mentioned in the beginning of this blog that I was formerly a Type II diabetic and also unable to tolerate gluten. A new twist in my cooking is “paleo” adaptations. I will document my ups and downs in eliminating grains and most dairy, and incorporating more fermented food and drink in an effort to improve my general health and note whether my symptoms said to evidence “leaky gut” syndrome abate. I don’t have a solid POV about this, but based on reading about paleo and leaky gut, I am willing to give it a shot. I invite reader input about this as I go along.

I may go further into my changing reality in future posts. For now, I’m just happy to be out of a situation that was killing me inside and out, and sharing how faithful God has been in giving me a new start in life.

Been a long time

It isn’t that I have stopped cooking or eating. My life has been more complicated, exhausting and painful than usual. I suffer from fibromyalgia, which creates pain all over the body and deep fatigue. I have taken a few good pictures of dishes I have cooked in the last couple months, and will post soon.

The good news is that I begin my vacation in a few days and will have time to post and cook and prepare for a super busy autumn.

Rub the right way

Last night, dinner consisted of  lovely bone-in center cut pork loin chops on the barbeque.   I like a rub on my pork, but most are made with tons of sugar and a little more salt than I like.  I looked around at my spices and decided to try this:  freshly ground black pepper, lemon pepper seasoning, a judicious dash of hickory smoked salt, and smoked paprika.  I gently rubbed them into the meat, on both sides, and just before grilling, basted them with a bit of olive oil to keep them from sticking to the grill.  So good, I had to share.

Speaking of eliminating sugar, check out Robin’s blog today.  He’s got some great information on there.  I found it encourages me to cook more from scratch.  That way I am sure of what’s in my food!

Eggplant Parm the Healthy Way

As they say, better late than never.  I think that will be my story this summer.  I did cook the Mellanzane Parmigiana (p. 92) and made the Tomato Sauce (p. 62) from Delicious Dishes last week, but then life kind of took over for a few days and so it’s taken me this long to write about it.  We savored the last of it at lunch today, and as is typical of such dishes, it was even better after a few days’ rest.

So here’s the down & dirty details of nearly from scratch tomato sauce.  I followed the recipe to a T because it was my first time.  I bought some genuine San Marzano tomatoes for the purpose.  It’s the first time I’ve used them, expensive as they are compared to regular old store-brand canned tomatoes.  My impression is that the pricey Italian pomodoros taste a little sweeter and mellower than my everyday tomatoes.  I don’t know, but I’ve been told, that the San Marzanos are simply IT for making homemade tomato soup.  Of course the holy grail of tomato cookery would be to pick warm tomatoes off one’s own vines, but I am also advised that the San Marzano tomato is like the true Vidalia onion — has to be grown in that specific place in the world to be the genuine article.

Still, I am out watering my lovely Roma bushes each day to encourage them to give me bushels of fruit destined for the sauce pot and a few other uses.

I did use a stick blender rather than pressing the hot sauce through a sieve.  A sieve — seriously??  I hate losing any tomato-y goodness, even the seeds, in the strainer, and worse than that, I hate washing the stuff out of the nasty little wire baskets.  I use my wire strainers to sift flour or strain liquids or juices and that’s about it.

Enough about equipment — the sauce is incredible in its purity and simplicity!  I did have fresh basil to throw into it.  A little heavy on the olive oil, I thought, but what do I know?  From-scratch sauce I’ve made before can’t touch this.  I’m planning to make batches of this put up in Mason jars as the tomatoes come in.

On to the eggplant.  Robin’s recipe says to put the salted and sweated slices on the grill to cook, which is what I did and it’s the first time I’ve grilled eggplant.  Maybe that’s what gave it the incredible flavor that made me forget about the breadcrumbs and mozzarella I always used in my conventional recipe.

Eggplant slices on the grill

 

Mellanzane Parmigiana (p.92) with Tomato Sauce (p. 62)

 

The eggplant layered with sauce and parmesan nicely filled my casserole dish and the aroma had me ready to eat before it was even halfway done.

 

 

 

 

I cooked some brown rice rotini, tossed with olive oil, garlic and a little butter to serve alongside.

It’s not your mama’s eggplant parm, it’s better!

I thought I’d have to give up my favorite vegetarian main dish, between gluten intolerance and weight loss, but now I can indulge and know it’s healthy as well as delicious.  All the flavors are there, but with much less fat.  I’m hoping I can grow some eggplant in this year’s garden.  I have attempted it many times but the flea beetles get to the plants before they can produce.  I will have to be on the lookout and see if I can prevent the bugs from getting the best of me this year.

The next meal I made was T-bone steaks, grilled to perfection with sauteed mushrooms and sweet potatoes cooked in foil on the grill.  Instead of using a whole stick of butter on the vegetables, I used mostly olive oil with a tablespoon or so of butter for cooking the mushrooms, and dressed the sweet potatoes with EVOO and rosemary and a little sprinkle of sea salt.  I had enough of my steak left over to make a nice lunch of it the next day.  So you see, as much as I love my vegetable dishes, I am still a meat-eater at heart.  I just don’t depend on the meat to star in every meal any more.  It’s more a special treat than the basis of my diet, as I go further down the path of this new way of feeding myself.

 

Frittata — It’s What’s for Supper

I used the frittata recipe Robin blogged today, but since I had no zucchini, but did have a yellow summer squash, I used that, and added a little red bell pepper for color.  I’m not a big fan of eggs, except maybe deviled eggs, other than at breakfast or brunch, but this dish has changed my thinking.  I needed something light yet with a good amount of protein, and wanted veggies but not salad tonight.  Voila!  Squash and onion frittata to the rescue.

A few days ago, I got around to making quinoa tabouli.  I should have taken a picture, but I was so hungry I scarfed it down without a thought about the blog.  No problem — it was so good and so nutritious I will be making it on a regular basis.  I liked it better than traditional bulghur wheat tabouli.  It’s another meatless but protein-packed meal.  I could live on this stuff alone for days if need be.  Next time (which will be soon) I make it I will take pictures and give the recipe here.

I have been busy planting my vegetable garden and trying to do some delayed spring cleaning, which left little time for blogging.  But I can’t stay away for long, so here’s to getting it all in.  I’m planning to do the version of eggplant parmigiana on page 92 of Delicious Dishes tomorrow if possible.  I love the traditional way but it’s too heavy for summer eating, and Robin’s version has nary a breadcrumb in sight, and no mounds of gooey mozzarella.  I will be recording this adventure here, so stay tuned.

A Wing Thing

Chicken Wings Roasted with Lemon and Black Pepper (p. 124); Cauliflower with Mustard Seeds (p. 72)

Here are two recipes I had not tried from Delicious Dishes until now.  The cauliflower dish is one I’ve wanted to use since Robin put it up on his blog a few weeks back.  To my delight, mine turned out looking like his photos illustrated.

The chicken wings I had to test-drive, mainly to see if I might try to adapt them to my occasional craving for Buffalo wings.  I followed the recipe exactly and they are wonderful as is, but these are mild although flavorful.  Putting the two dishes together does work, but the spice and heat is in the vegetable, not the meat.

I had to use brown mustard seeds that I had because I haven’t found any black mustard seed locally, although I’m sure I can get some by mail or even perhaps in a town nearby.  To my dismay, I opened my spice drawer only to find that the fennel seed I thought I had was not there, so I substituted caraway, which I have used before with cauliflower.  It turned out fine, but I will do this recipe with the exact ingredients as soon as I can find them.

The wings I will set about to adapt to satisfy when I’m jonesin’ for the hot wings.  It shouldn’t be hard to do, especially since I usually keep some kind of hot wing sauce in the pantry which should cover up any blunders.

Right now, the House finale is about to start, so I’m outta here.  You already know I’m hooked on hot Englishmen . . .