New Year's Foodiness

One of the highlights of spending Christmas with my parents in Florida (besides the salt-water swimming pools and the Siesta Key drum circle) was the visit to Katy Rose Olive Oils in Sarasota.  Before any real foodie gets condescending about it, let me say that in southwest Michigan the idea of an oil and vinegar bar is pretty damn exotic, so I was mainly limited to what I could find on the shelf at Meijers.

You walk into this place and it is rows of "casks" of olive oils and vinegars.  You can taste each one, and/or they will fill bottles for purchase.  Everything they have is gluten-free, and they stock other gluten-free items, such as pastas and candies, elsewhere in the store.

The foodie impulse, of course was "one of EVERYTHING!" I ended up with a large bottle of an herbed olive oil, a medium bottle of a fig balsamic vinegar (so delicious on fruity salads!) and a tiny bottle of the red apple balsamic vinegar.  The last is a thick vinegar with a rich, dark tart apple flavor, and I had a specific purpose in mind for it.  As soon as I tasted it, I knew it was destined for homemade caramels.

Now the caramels are made, and so very, very tasty.  I'll share the recipe, but know that you can either substitute another fruity balsamic or leave out the vinegar and they will still be very, very tasty!

1 cup unsalted butter, cut into small chunks
1 cup corn syrup
2 1/4 cups (lightly packed) brown sugar
2 cups heavy cream (can use whipping cream)
1 teaspoon coarse sea salt
1 tablespoon high quality, thick, fruity balsamic vinegar 

Extra butter for greasing

Other handy things to have include a large sauce pan with a heavy/thick bottom, a basting brush, parchment and wax paper, and a 9x9 pan.  A candy thermometer is handy, but not crucial.  A flat-edge wooden spoon makes an excellent stirrer for candies.  A bowl of ice water allows you to test for firmness and brush down sugar crystals on the inside of the pot. 

line the pan with parchment paper and use the butter to grease the paper.  I used two loaf pans and poured half the batch before adding flavorings (so that I'd have a plain half-batch and a fruity half-batch).

In the saucepan, melt the butter over medium heat.
When it is melted, add the sugar and stir well until it is all incorporated. 
Stir in corn syrup and cream
Cook over medium heat for two to three minutes, then raise temperature to medium-high.
Stir constantly until the mixture boils, then reduce back to medium heat.
Keep at an even boil until the mixture thickens (30 minutes to 1 hour), stirring frequently to prevent separation.
If sugar begins to crystallize on side of pot, use a wet basting brush and cold water to rinse down the crystals.  They will cause the mixture to crystallize and separate if allowed to stay.
When mixture reaches 245 degrees Fahrenheit on a candy thermometer or a spoonful dropped into ice water forms a firm ball, remove caramel from heat.
Add sea salt and vinegar and stir briskly for a few seconds to incorporate.
Pour immediately into buttered parchment-lined pans.
Allow to cool for several hours or until completely firmed.
Cut into small pieces with heavy duty kitchen shears, a knife, or a pizza roller.  Greasing the cutting edge with butter will help prevent sticking.  Wrap each piece in wax paper.
The flavor of the vinegar will be subtle at first, but will develop more over time. 

Next year, I think, I'll need a bigger bottle.

Recipe Box: Meringues

These are gluten-free, fat-free, very cheap to make, and are great if you need something to keep fresh for a long while before a potluck. 

You will need an electric mixer.  Whipping egg whites by hand is a test of endurance.  Even one of the $20 hand-held mixers from Wal-mart will work, even if it takes a little longer than a stand mixer. 

4 egg whites 
2 cups confectioner's sugar (powdered sugar)
1/4 tsp cream of tartar
3/4 teaspoon vanilla extract

Preheat oven to 200 degrees and line 2 large baking sheets with parchment or foil.

Beat eggs until they turn white and frothy.  Add cream of tartar and vanilla, then add sugar gradually as you beat until it is all incorporated.  Beat on high (or gradually up to 8 on a Kitchenaid stand mixer) until stiff peaks form.  When you lift the mixer, the resulting point should stay sharp instead of folding over. 

Spoon mixture into a pastry bag with a large round or star tip.  In a pinch you can cut a corner out of a gallon ziplock and use it as a pastry bag, or even just two spoons to make meringue mounds. 

Bake at 200 degrees for 2 hours.  Switch the sheets and turn them after 1 hour for even baking.  After 2 hours, turn off the oven and leave the meringues where they are for another hour to gradually cool.  They are more drying out than baking. 

If you're in a hurry, you can bake them at 225 for an hour and a half, switching and turning after the first hour.  You'll need to watch them carefully for any signs that they are browning on the bottom (best test is the taste test!) at which point you should turn off the oven and let them rest for 30-60 minutes to finish drying.

Store immediately in airtight container.

NOTES:

You can reduce the sugar to 1.5 cups if you increase the cream of tartar to 1/2 tsp, or eliminate the cream of tartar by adding an additional 1/4 cup sugar.  Either sugar or tartar is needed to stabilize the whites.

The meringues will not expand any more than they are, so you can set them almost touching each other on the baking sheet if you need the room.  I like to make mini-meringues by setting 1" dots very close together.  This recipe will fill two baking sheets completely with mini meringues. 

You can make meringue "baskets" just like the clay baskets you made as a kid by coiling a long snake of clay.  Once they're baked you can serve them filled with something, like fresh berries, custard, or ice cream. 

Eggs will separate better cold, but will give you more volume at room temperature.  Once you separate the eggs, let the whites sit for 30 minutes to warm and they will whip up higher. 

Fresh eggs will give you more stable meringue, 4-5 day old eggs will whip up with more volume (because the fluid is thinner).  For this, the stability of fresh eggs is better for handling in the pastry bag. 

Play with additives once you have an idea of how the meringue behaves.  Try adding 1/4 cup shredded coconut and some almond or coconut extract.  Try adding mini chocolate chips and a few tablespoons of cocoa powder.  Or maybe a few tablespoons of orange juice.  frosting dye added at the soft peak stage will give you colors. 

Recipe Box: Flourless Chocolate Cake

Flourless Chocolate Cake

An extremely rich, dark chocolate concoction with the consistency and taste of a truffle.  It sounds (and tastes!) much more complex than it is, and the result is something that will wow the crowd.  This is best served with a topping to off-set the intensity of the chocolate.  Fresh whipping cream is my choice, but for a potluck fresh berries may be a better pick because the cream may fall unless it is kept well-chilled.  Even fresh fruit like sliced bananas would be an interesting twist and complement the chocolate well.  cream-cheese frosting or fruit dip may be too sweet for your taste, but try it and see!

The liqueur does not entirely bake off, so if alcohol is an issue try substituting another liquid.  Water will give a more basic chocolate flavor, while coffee would add a touch of mocha.  A chocolate-compatible fruit juice such as orange, cherry or pomegranate would do interesting things as well.  Use water and add 3/4 tsp peppermint extract for a chocolate-mint flavor.

If you use a spring-form cake pan, either wrap the outside really well with tin foil to prevent the water bath from leaking in, or set a large pan of water on the rack directly below the cake pan (as close as possible).  The bain-marie adds moisture so that the surface of the cake does not dry out and crack during the long baking. 

Ingredients:

1/2 cup Grand Marnier liqueur (see note above for substitutions)
1 cup salted butter (or unsalted, with 1/4 tsp salt added to the sugar/liqueur mix)
3/4 cup white sugar
4 ounces unsweetened chocolate
14 ounces semi-sweet chocolate
3 large eggs
3 egg whites

Preheat the oven to 300 degrees F.

start a pot of water to boil.  You'll be either setting the cake pan in a larger pan filled with boiling water, or if using a springform pan, setting a pan of boiling water directly underneath it.  Make sure you boil enough water to give you a 1" deep "bath" (bain-marie).

Line the bottom of a 10" cake pan with parchment and grease it and the sides lightly.  See notes above for using a springform pan.  You can make mini-cakes with liners in a cupcake tin, but reduce cooking time to 40 minutes and check it at 30.  Remove if the tops look dry or have any cracks. 

Place the chocolate pieces in a large glass mixing bowl in the microwave for 30 seconds on high.  Stir, then microwave for an additional 20 seconds.  Continue stirring until smooth, cooking for an addition 10 seconds at a time if the pieces are not melting after stirring for one minute.

Combine liqueur (or substitute) and sugar in a small saucepan and stir constantly over medium-low heat until the liquid is clear and sugar is dissolved. Set aside. 

Soften butter (microwave 5 seconds at a time on high, turning sticks 1/4 turn after each interval until very soft)

stir butter well into chocolate until smooth

stir sugared liquid into mixture until smooth

beat eggs in a separate bowl.  Slowly add about 1 cup (doesn't need to be exact) of the chocolate mixture to the eggs while stirring briskly.  Then stir the egg mixture back into the main bowl, continuing to stir.  This is called "tempering."  You are bringing the eggs up to temperature before adding them to the hot liquid.  This prevents bits of cooked egg from spoiling the texture of the cake.

Pour the mixture into the prepared cake pan.  Fill the bain-marie with boiling water 1/2" up the sides.

Bake for 45 minutes.  the center will still look wet when you pull it out, but it will continue baking for a while even after you've removed it from the oven and will set up when chilled. 

Leave the cake in the pan to chill.  Let cool at room temperature for 30 minutes, then chill for at least 4 hours or overnight in the refrigerator to set. 

To remove from pan, let the bottom rest in hot water for 2 minutes.  Then use a knife dipped in hot water to run around the edge and loosen.  turn over on a serving dish and let loosen/fall.  Cut with a sharp knife dipped in hot water between slices.  See notes above for toppings/garnish.  Store in fridge up to 1 week. 

Note:  Baker brand baking chocolate is listed as gluten-free as of the 2012 Cecelia's Marketplace guide.  Check with the manufacturers because baking chocolates rarely label for gluten. 

Recipe Box: Italian Sausage Kebabs with Orange-Ginger Glaze

These are perfect for gatherings that offer a grill, or they can be done in the broiler.  Mix up the fruits and vegetables however you like!

For kebabs:

skewers (8 large (15") or 25 of the little wooden ones
1 pound sweet Italian sausages
1 small pineapple
1/2 pound sweet peppers
1 medium zucchini or summer squash
6-8 oz whole mushrooms (min. 1" diameter)
1 red onion

For Marinade/Glaze:
1 large naval orange
1/2 tsp dried ginger or 1 tsp minced fresh
1/4 cup olive oil
1 Tablespoon red wine vinegar or balsamic vinegar
1 Tablespoon lemon juice

Set wooden skewers to soak in water (this prevents them from scorching while cooking)

Chop veggies and meat into 1.5" chunks if using the small wooden skewers or 2" chunks if using large metal skewers. 

Mushrooms and peppers may need to be in larger pieces because they have a tendency to split, but it will depend on the type and ripeness.  Try a few pieces on the skewers before cutting up the whole container. 

The Italian sausage will be easier to work with if you don't thaw it completely first.  Cutting it up frozen will give you neater slices and it will thaw on the skewers as it marinades.

It will be easier if you cut up everything before you start assembling the skewers.  Trust me!  Then you can pace your ingredients so you don't end up with one last skewer that's all zucchini.  Then again...that might be tasty!

add an assortment of meats and veggies/fruits to the skewers.  They don't all have to be the same!  I find that beginning and adding with a pepper or something "solid" will keep things from sliding off while you handle them.  Don't make sausage the first or last thing on the skewer or it may fall off while cooking. 

Set the skewers on a cookie sheet or foil.  You can keep metal skewers from poking through the ends of the foil with wine corks, but remove before baking.

Mix together marinade ingredients and brush liberally over all the skewers. 

Cover in foil and let marinade in fridge for at least 1/2 hour.  Uncover before cooking.

Grill or broil in oven for 15 minutes in a single layer, turning once during cooking to brown both sides.  If you broil the skewers on a cooking sheet with sides it will catch the juices and keep you from having to clean your oven afterwards!  If grilling, you can brush on more marinade 10 minutes before they're done. 

Feel free to sub other materials of course, but look for combinations of sweet and spicy to compliment the glaze.  Try apples and peaches instead of pineapple, or add/substitute hot peppers if you prefer. 

Recipe Box: French Chocolate Truffles

Oh yeah, I said truffles.   These are fantastic little sensory parties in the mouth, starting with the first shock of dark chocolate, followed by the smooth texture of cream, and finally a breath of heady cognac.

The original recipe calls for 1 cup whipping cream, but it was intended to be enclosed in tempered chocolate as a center.  I made straight truffles with a coating of cocoa, but they were a little too soft and messy to handle.  I would recommend, if leaving them un-dipped, that you reduce the cream by 3 tablespoons to give a firmer and easier to handle piece of chocolate.  Of course, if you have to leave out the booze, for whatever reason, then you've already reduced the liquid portion of the chocolate and should be just fine with a full cup of cream.

These should be stored in the fridge or freezer.  They're very edible straight from the freezer (like little bites of super-chocolatey gelato) but they lose some nuances of flavor from the cream and liqueur.  You could store the bulk in the freezer and take out a few a day to rest in the fridge to really get the many levels of flavor.

Also, don't use cheap booze.  If you can't afford Grand Marnier or an equal quality brandy or cognac, leave it out.  Don't cook with anything you wouldn't drink straight, because the flavor will affect it significantly. With some hunting, you may be able to get Grand Marnier in a 3 oz "airline" bottle, which will give you enough for this recipe.

Makes about 3 dozen.  

Ingredients:

9 and 1/2 ounces semisweet chocolate
1/4 cup cocoa powder
1/4 cup confectioner's sugar (powdered sugar)
1 cup whipping cream (minus 3 tablespoons if powdering truffles instead of dipping)
1/4 cup (1/2 stick) butter (unsalted)
3 Tablespoons white granulated sugar
3 Tablespoons Grand Marnier
1 pound ice cubes


You will also need:

Double boiler (or a pot and a metal bowl that fits inside without tipping, must be at least large enough to hold 3-4 cups of liquid)
heavy-bottomed sauce pan
large bowl or pan (one that holds the pan or bowl used to melt the chocolate with a few inches to spare around the sides)
whisk
Cookie sheets
Parchment or wax paper

You may also want (but can do without):

Silicone heat-proof spatula
Pastry bag with large tip

Prep:

1. Measure out Grand Marnier into a small cup and set it within reach (but not where you'll tip it over).
2. Fill the bottom of the large bowl with ice and add several inches of water.  
3. Cover cookie sheets with wax or parchment paper and make room for them in the refrigerator.
4. Break chocolate into chunks, either as pre-scored by manufacturer or approx 1/2" to 1" pieces. 
5. Fill the bottom of the double boiler or sauce pan so that the top rests at least 2" into the water, or the bowl floats

Steps:
Place chocolate pieces in top half of the double-boiler 

Bring water beneath to a boil then reduce to low heat so that it barely simmers.  Stir the chocolate occasionally until it is melted smooth.

In the meantime, bring cream, sugar and butter to a boil over medium heat, stirring slowly but constantly.  Use a flat edge wooden spoon or silicone spatula to scrape bottom and keep it from scorching. 

Once the cream is boiling and the chocolate is melted and smooth, whisk the cream into it until combined.

Add the Grand Marnier and stir it in.

Place the bowl with the mixture into the pan of ice water and whisk lightly until the mixture thickens.  Do not use an electric beater, and don't beat hard as if you're trying to make meringue.  You should get a medium, steady rhythm going because you could be whisking for a while.  Go until the mixture holds its shape, as if whipped cream.  Replace the ice in the bowl beneath if it melts.

When the mixture is fairly stiff and cool, use either the pastry bag or a teaspoon to drop bite-size dollops onto the wax paper.  They don't have to be spaced out very far as they will not expand. 

Cool in the refrigerator until they are set up (could take an hour or two, but you could leave them overnight at this stage).

When they are set, mix the cocoa powder and powdered sugar in a quart size ziplock bag.

Drop a few truffles at a time into the bag and shake gently to coat with the cocoa and sugar.  Remove to a separate bowl or tupperware.

When the truffles are all coated, store in fridge or freezer, sealed. 

Recipe Box: Gluten-Free Lasagna

Gluten-Free Lasagna

This uses zucchini instead of noodles, but you can substitute summer squash or eggplant depending on what's in season.  The salting and roasting of the squash and the cooking down of the sauce reduces the moisture content.  In regular lasagna the noodles absorb a lot of moisture so it can be tricky to keep noodleless versions from being sloppy.   If you still end up with watery lasagna (it will depend on the moisture content of the ricotta and squash) you can use corn starch to thicken sauce before spreading in the lasagna layer.  This will trap some additional moisture during baking. 

Use a high-sided 9x13 pan or two 8x8.  Freezes well either baked or unbaked.  

Ingredients:

4-6 medium size zucchini
2 tablespoons olive oil
1 pound ground beef or Italian sausage
1 chopped medium onion
3 cloves minced garlic
1 24 ounce jar marinara sauce
1 small can tomato paste
1/2 cup diced carrots
1/2 cup red wine
4 cups ricotta cheese
2 large eggs
1/2 cup grated Parmesan cheese
2 cups fresh spinach, chopped and lightly packed
1 Tablespoon fresh basil, chopped
2 cups shredded mozzarella cheese
1 teaspoon dried oregano
1 teaspoon salt

Directions:

Slice zucchini into thin, wide strips (you do not have to peel first).  Place on a layer of paper (or clean, lint-free) towels on a cookie sheet and salt.  Place another layer of towel over it and weight it with another cookie sheet.  This will draw moisture from the squash.  Leave for at least 1/2 hour, replacing top towel layer if saturated.

In a medium sauce pan, cook the ground sausage or beef until no longer pink. 
Add onion, garlic and carrots and cook until onions are translucent and sausage is browned. 

Add marinara sauce, tomato paste and red wine to mixture.  Simmer uncovered for 20 minutes or until very thick.  Stir occasionally.

Preheat oven to 450 degrees F.

In a medium bowl, mix ricotta cheese, eggs, half the Parmesan, chopped spinach and basil.  set aside.

Rinse the zucchini strips to remove salt and dry on paper towels.  Place on cookie sheet in a single layer and brush top lightly with olive oil.  Roast on top rack for 3 minutes or until just starting to brown.  Flip and roast for an additional 3 minutes or until beginning to brown.  Remove from oven.  Don't worry if they seem dry; they will absolutely absorb plenty of moisture from the lasagna.

Reduce heat to 350 degrees F.   Move rack to center of oven.

Coat baking dish(es) with olive oil. 

Spread a thin layer of sauce in the bottom of the pan. 

Top with a layer of zucchini slices. 

Top with a layer of the ricotta mixture. 

Top with a layer of mozzarella cheese

Repeat until pan is full.  Finish with a layer of sauce, a thicker layer of mozzarella, the remaining Parmesan, and the dried oregano. 

Place finished pans on a cookie sheet or layer of foil for baking; this will catch drips and keep your oven clean. 

Bake at 350 degrees F for 45 minutes or until cheese on top is browned and bubbly. 

Let stand 10-20 minutes before serving to finish firming up.

If you're slicing it up for lunches or freeze-ahead meals, it will be much easier to handle if completely cool or even refrigerated overnight.  The cheese has less of a tendency of escaping and you can cut nice neat tupperware-size squares. 

Recipe Box: Homemade Plum Sauce with Sweet Cherries

Homemade Plum Sauce with Sweet Cherries

This is a great combination of sweet-spicy-sour that has a much more nuanced flavor that the bottled plum sauce or restaurant version.  It’s also a great mid to late-summer dish using seasonal fruit.  The sauce can be made in large batches and refrigerated for at least 1 week, or canned for longer storage. 

The ginger and pepper both add heat, so you can adjust either one to taste.  The ginger adds a pleasant sort of  hot "buzz" while the pepper or chile oil brings a more direct kick to compliment the sweet fruit.  The cherries add tartness to tone down the sweetness of the plums.

Try it as a dipping sauce, a condiment for rice, a sauce for poultry, fish or tofu, or a barbecue glaze (add only in last ten minutes of grilling because the sugars can scorch easily).

First Step:

2 medium very ripe plums, pitted and coarsely chopped

6-8 ripe sweet cherries, pitted and coarsely chopped

½ cup white sugar

¼ cup tightly packed brown sugar

2 cups water

Combine in medium saucepan and stir constantly over medium heat, scraping bottom, until lightly boiling.

Turn down heat and simmer, covered for 30 minutes, stirring occasionally

Uncover and stir for an additional 30 minutes

Second Step :

2 Tablespoons Tamari sauce (can substitute 3 Tablespoons soy sauce)

½ teaspoon powdered ginger or 1 teaspoon fresh minced ginger

½ teaspoon garlic powder or 1 teaspoon fresh minced garlic

1 teaspoon onion powder or 2 teaspoons very finely minced onion

¼ teaspoon red pepper flakes or chili oil (or to taste)

1 tablespoon lemon juice

1 tablespoon rice vinegar (can substitute white or apple cider vinegar)

Add all to simmering mixture in saucepan and stir until well combined.  Gently simmer for an additional 30 minutes, stirring occasionally.  If sauce becomes too thick, add a small amount of water to thin.

If the mixture does not thicken on it’s own from the pectin in the fruit, mix 1 tablespoon corn or potato starch with 1 tablespoon cold water in a separate container.  Stir sauce while adding starch/water mix and simmer, stirring, until just thinner than you’d like.  Remove from heat (it will thicken further as it cools.)

Chicken and Rice in Plum Sauce

If you’ve made the plum sauce ahead of time, this is a great potluck contribution or meal for 4 that can be put together in about 30 minutes.  You can substitute grilled tofu for the chicken if you prefer a vegan option.

Brown 8 ounces of chicken until cooked through.  Shred with forks. 

Cook 4 cups of rice (2 cups raw rice, 2 cups water) in separate pot according to package directions

Combine the shredded chicken, cooked rice and 1-2 cups plum sauce in small crock pot.  Set on low to keep warm or serve immediately.

Recipe Box: Rosemary Balsamic Roast

Recipe is for about four smallish dinner-size servings of meat and potatoes.  It goes beautifully with a strongly flavored salad, like field greens with blue cheese. 

Ingredients:
approx. 12 ounces of beef (I used 2 6oz sizzler steaks and they came out beautifully)

1 sweet potato, peeled and cut into 1/2" cubes
1 large yellow potato (or 2 red) cut into 1/2" cubes
1 small yellow onion, diced
1/2 teaspoon minced garlic
1 tablespoon whole dried rosemary leaves
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 tablespoon Worcestershire sauce
pinch salt
pinch pepper
  2 tablespoons water

mix together all ingredients except beef and and arrange around meat in a roaster pan.  Bake, covered, for 1 hour, 30 minutes at 350 degrees Fahrenheit. Check after one hour and stir potatoes/add water as needed.

Done when potatoes are fork-tender. 

Some variations you could try include adding chopped leeks or artichoke hearts to the mix, substituting tofu or chicken, or play against the sweetness of the potatoes with a teaspoon of honey and some chopped walnuts or pecans.

Gluten-Free Buttermilk Pancake mix

Pancakes are tricky in the gluten-free world.  There are a few mixes that make whole-grain flavored pancakes, heavy on the sorghum flour.  I really missed that perfect buttermilk pancake taste, and the gluten-free bisquick was expensive enough to make pancakes an occasional treat.  I'm very picky about "substitutes" actually having the same taste and texture as the thing they're substituting for.  I don't want an unsatisfying "something vaguely like what I'm craving."  I want the real thing. 

So JD set out on a mission to find the perfect from-scratch gluten-free buttermilk pancake mix.  He's finally calling it good and letting me post the recipe.

He starts out with our gluten-free flour mix, which he measures by volume by pouring the flour into the measuring cup.  Since different flours compact differently, you should never scoop it: you'll end up with a slightly different amount of flour every time. 

4 parts white rice flour

3 parts potato starch
2 parts sweet white sorghum flour

Whisk these together thoroughly, then place in an air-tight container and shake well.  We use a glass container with a stopper, and it keeps just fine on the shelf for months. 

From that, he makes up a batch of pancake mix he can store in the cupboard for weeks and make into pancakes whenever he'd like.  For 6 cups of dry pancake mix, you'll need:
 
3 cups all-purpose gluten-free flour (recipe above, or your own)

1-1/2 cups buttermilk powder  (NOW brand is gluten-free and available on Amazon if you can't find it locally)
1-1/2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup shortening

Mix all the dry ingredients, then cut in the shortening with a pastry cutter, pair of knives, or food processor until it's crumbly and evenly distributed.  This will store on the shelf for at least two weeks. 

To make the mix into pancakes:

1 cup dry pancake mix

1 egg
1/4 cup milk

This makes plenty for two people.  JD does silver-dollar size pancakes by dropping the batter by tablespoons onto a buttered nonstick pan.  They can be made with water if you have a casein allergy, but they won't be as fluffy.  I'm assuming that since the proteins in the milk are responsible for the fluffing (they form a surface to trap air bubbles in the batter) that you could use any protein-containing milk substitute.  If you use a sweetened milk substitute (like vanilla soymilk) you may want to adjust the sugar in the mix. 

Recipe Box: Gluten-Free Apple Coffee Cake

I found a fantastic recipe for peach coffee cake with streusel topping over at the Gluten-Free Goddess.   I just wanted to give her full credit for the original recipe, to which I made several changes.  I adapted a few items to fit what I had in the cupboard, added additional spices to give it a more spice-cake flavor, and added buttermilk powder to really up the moistness of the cake.  

Dry Ingredients:
1 cup brown rice flour
1 cup light brown sugar
3/4 cup almond meal
1/2 cup tapioca starch
2 teaspoons baking powder
1 1/2  teaspoon guar gum
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon clove
1/4 cup buttermilk powder

Wet Ingredients:
2 large eggs, beaten
1/4 cup butter, melted
2 teaspoons vanilla extract



 Other:
5-6 tablespoons milk as needed
1 can (min 12oz) apple pie filling

For the streusel topping:

1/3 cup light brown sugar
3 tablespoons brown rice flour
3 tablespoons mayonnaise (use full fat, no miracle whip)
2 tablespoons chopped pecans or pecan meal
1 teaspoon ground cinnamon

Preheat oven to 350 degrees, 325 degrees for dark nonstick pan.  put a circle of parchment paper at the bottom of a round 9-inch cake pan.

Mix dry and wet ingredients in separate bowls.  Whisk dry ingredients well until completely combined; beat wet ingredients together until uniform.  Combine in one bowl.

Add milk one tablespoon at a time until batter is smooth (will vary depending on flour and humidity)

Pour the batter into the cake pan and smooth.  add a layer of apples from the pie filling.

Mix all the streusel ingredients together in a small bowl until the consistency of wet sand.   Sprinkle over the top of the cake.

Bake for 40-45 minutes until brown.  Check at 30 minutes; if already browning then cover with foil for last 10-15 minutes.  Toothpick should come out clean.  Cool to touch before serving.  Run a plastic knife between edge and pan before serving for easy removal. 

Recipe Box: Spicy Cinnamon Swiss Chicken Nachos

The cinnamon gives people pause when talking about savory foods, at least those used to western cooking.  This was an off-the-cuff experiment of mine based on a pre-grocery shopping "what do we have in the house for dinner and how can I make it more interesting" day.  I can see this being a hit at a potluck, especially considering the short cook time and finger food appeal. You also know that everyone else isn't bringing the same thing :-)

This is a sweet/savory dish with a lot of unexpected flavors that worked unexpectedly well together!
 
Our version was, of course, gluten-free :-)

Ingredients:
1 cup shredded swiss cheese
1 cup shredded cheddar cheese
1 cup shredded muenster, mozzerella or monterey jack cheese
1 bag corn chips
1 large boneless chicken breast

1/4 teaspoon ground cinnamon
1 teaspoon chili powder (or more to taste)
1 tablespoon lime juice
2 cloves fresh garlic or 1/2 teaspoon garlic powder
pinch salt and pepper
1/2 cup chopped onion
2 tablespoons olive oil

Chop chicken breast into as small pieces as practical (approx 1/4 inch chunks).  You'll shred it further as it cooks. 
Heat oil in pan over medium heat
Add chicken pieces, onion, cinnamon, chili, lime, garlic and salt/pepper
Fry over medium heat, chopping with spatula until finely shredded and cooked through.  Remove from heat.
Mix shredded cheeses together.

You can layer the nachos on a plate for microwaving, or on a foil-lined cookie sheet for oven baking. Either way, do one layer of chips, followed by a sprinkle of chicken, followed by a layer of shredded cheese.  You can do multiple layers if needed.

Bake in oven at 350 for 10 minutes, or microwave on high for 1 minute or until cheese is melted. 

Serve with guacamole, peach-mango salsa, and/or sour cream. Think mild and sweet.

Recipe Box: Leftover Corn Tortillas (Chilaquiles, Chips, Soup)

Yesterday's recipe post on Tacos leaves most people with a large stack of corn tortillas and only a few days to a week to use them up (more if they have artificial preservatives; check the package).  They're good for tacos for a few days (wrapped tightly in the fridge) but you have more options for the leftovers than just using them to hold various fillings.

Chilaquiles (reposted from ideas for leftover Pico de Gallo):


This was my absolute favorite breakfast when I visited my parents in Mexico, even if it doesn't quite taste the same in Michigan somehow :-) I've found that cooking it in well-seasoned cast-iron makes it taste more authentic:

For each serving:
2 Leftover soft corn (masa flour) tortillas
2 eggs
2 Tablespoons salsa ranchero or 1/2 cup leftover Pico de Gallo
1 Tablespoon fresh cream (can substitute sour cream in the U.S.)
1 tablespoon fresh salsa (or to taste)
1 teaspoon olive oil

cut the tortillas into strips and cook in the oil on medium-high until crispy or browned
turn down heat
add eggs and salsa
cook over medium low heat until eggs are to your liking
serve with a dollop of fresh cream or sour cream and fresh salsa. This can be a main dish for breakfast or a "side dish" with eggs and toast


Homemade Tortilla Chips:

Sometimes you get these in good Mexican restaurants (more often it's commercial corn chips dipped in the deep fryer to imitate homemade).  They're a really simple, efficient way to use up all your leftover tortillas at the end of the week. 

You need:
1 medium cast-iron or uncoated steel pan
1 cup vegetable shortening
6" tortillas (each tortilla will make 6 chips; your only limit is how long you want to spend on this).
Salt in shaker (sea salt or table salt)
paper towels.

Put the pan on medium-high heat with the shortening until it is all melted.  The oil should "fizz" a little when you put in the tortillas, but not smoke.  If the oil begins to smoke, turn it down a notch and continue to monitor.  If you're using a deep fryer or thermometer, you're looking for about 350-375 degrees F. 

Slice the tortillas into six pie-shaped wedges. 

Line a plate with 2 to 3 paper towels or napkins. 

Cook in a single layer in the pan until lightly browned and crispy (1-2 minutes). Remove to paper towels with a fork or metal spatula to drain and shake salt liberally over the layer. 

Start a new layer of chips.  When it is almost done, dump the first batch into a large bowl and add another paper towel to the layers on the plate. 

Repeat until you have enough chips. 

Note that you can flavor the chips at the salting stage, adding a sprinkle of lime juice, ranch dressing mix, etc.  Try making them dessert chips by using a mix of cinnamon and sugar instead of salt. 


Tortilla Soup

The Gumbo of the south, there are so many varied recipes for tortilla soup that you could almost toss some leftover tortillas into anything and apply the name.  Purists will argue for their particular variation as the most authentic, of course, even if the same claim is made for vastly different recipes.  I highly suggest you either experiment with the very basic recipe here, or Google "tortilla soup" and try some of the recipes you find. Most are based on fresh regional vegetables and use the leftover corn tortillas as a thickening agent much like flour. 

Very Basic Fresh Recipe:

6 six-inch leftover/stale corn flour tortillas chopped into small pieces (1/4 to 1/2 inch), plus 2-4 same for garnish cut into 1/2" strips.
6-8 cups chicken broth
10 oz chicken breast, cut into 1/2" cubes.
4  Roma tomatoes
3 whole green chili peppers (or jalapeno for a spicier soup, or green bell peppers for a very mild soup)
1/2 medium onion (approx 1 cup) diced
1/4 cup olive oil
3 cloves minced garlic
1 tsp salt
1 tsp oregano
1/2 cup fresh cilantro

Garnish:
Sour Cream
Limes
Avocado

You should be able to make this all with one pan and one soup pot.  The pan should be uncoated steel or cast iron, medium size frying pan.  You could even make it all in the soup pot if it's uncoated steel or cast iron, mixing all the ingredients at the end.  We'll assume a separate pot for the purpose of this recipe. 

Add the chicken broth and the 6 small-chopped tortillas to the pot on medium heat, stirring occasionally until at a simmer, then reduce to medium-low. 

Roast the tomatoes and peppers:  In the dry frying pan on medium heat, let the tomatoes and peppers toast, turning occasionally until each side is a little darkened.  Remove from the pan and let cool on the cutting board while you heat the olive oil in the pan.  Once they're cool enough to handle, chop the tomatoes into chunks and mince the peppers.  Add to the soup pot.

Once the olive oil is hot (a drop of water will pop and sputter) add the tortilla strips and fry 2 minutes or until crispy.  Set aside on paper towels to cool.  This will be garnish.

In the remaining oil, cook the onion, garlic and dried oregano until the onion is translucent.  Add onion and garlic to soup pot.

In the remaining oil, cook the cubes of chicken until browned.  Add to soup pot. 

Cook soup for 30 minutes.  (note, you can also assemble all of the above and use as a slow-cooker recipe, but the flavors will be less distinct when you finish). 

While the soup is cooking, chop the fresh cilantro, pit/peel/cube the avocado and slice the limes.  Use the cilantro, sour cream, fried tortilla strips, avocado and squeezes of lime as garnish to individual taste when you serve the soup at the table.


As I said, there are many, many variations on this soup!  You can easily go vegan by subbing vegetable broth and tofu for the chicken products (check the tortilla package for animal products).  You can add some crunch with fresh shredded cabbage added at the table, or up the iron with sauteed spinach added in the last ten minutes of cooking.  Many tortilla soups are tomato-based, which can be done by adding 8 oz of tomato paste and doubling the fresh tomatoes in the recipe.  Some also add fresh corn and black beans for a midwestern taste.

Finally, if you don't have access or money for fresh veggies, you can fake this recipe by mixing chicken soup with a jar of tomato and onion salsa, using sour cream and crumbled corn chips as garnish.  It isn't as good as the fresh, but when making do it might just make it :-)

Recipe Box: Real Tacos

Taco Bell came out with their Cantina Tacos, finally moving away from the Tex-Mex messes and into real central Mexico street food.   The problem is that the real corn flour tortillas go stale very quickly, so you actually get a crumbling mess full of cheap meat. When my parents lived in Ajijic, the emphasis was on really fresh veggies and homemade corn tortillas still warm from the little shop. 

For two people (6 small tacos) you'll need:

a package of at least 6 6-inch corn tortillas, usually found in the refrigerated section of the store. 
10-12 oz steak or chicken breast (one large or two small)
3 limes (one zested)
6 cloves of garlic, minced or crushed
1/2 cup coarsely chopped fresh cilantro leaves
1 red onion, coarsely chopped
1tsp black pepper
2 tsp salt
1/2 cup white wine vinegar or rice vinegar
1/2 cup oil (garlic flavored, oilive, vegetable, etc.) + 2 Tablespoons oil (for cooking meat)
1 teaspoon red pepper flakes


Do Ahead:

Marinate the Meat:

Combine the juice and zest of one lime, 1/2 cup vinegar, 1/2 cup oil, 1/2 tsp salt, 1/2 tsp pepper, 3 cloves of garlic, 1 teaspoon red pepper flakes, 1 tablespoon of the chopped cilantro and 1/4 cup of the chopped red onion in a ziplock bag with the chicken or beef.  Shake well so that the meat is well coated.  Place in fridge for at least an hour.  You can certainly leave this overnight or throughout the day if you need to. 

Marinate the Onions:

Combine the remaining chopped onions, 1/4 cup cilantro and the juice of one lime in a bowl or ziplock bag, mixing well.  Let sit in fridge for at least an hour or overnight.


Put It Together:

Chop meat into 1/2" cubes.  Heat 2 tablespoons oil in medium frying pan over medium-high heat.  Combine meat, 2 tablespoons oil, 1/2 teaspoon salt and pepper, and 3 cloves of garlic in pan and stir frequently until meat is cooked through. 

In the meantime, heat a small non-stick frying pan (omelette pan, etc.) on medium heat.  Place tortilla in pan for 15 seconds, then flip and heat for another 15 seconds.  Remove to a plate and cover to retain heat (clean sacking towel, paper towel, pan lid, another plate, etc.) Repeat for all six tortillas.

Remaining tortillas should be immediately sealed in a plastic bag, removing as much air as possible.  They're only good for a couple of days after they're opened (if that).  Good uses for leftover tortillas include Chilequiles, homemade corn chips fried and coated with either salt or sugar/cinamon, tortilla soup, etc.

Slice the remaining lime into at least six slices. 

Mix the remaining fresh cilantro into the onion mixture and serve in a bowl. 


Assemble a taco by taking a tortilla, adding a spoonful of meat, a spoonful of the cilantro/onion mix, then squeezing a slice of lime over the combination.  The taste is simple, fresh and crunchy with a nice bite from the cilantro.  Once the marinating is done this can be turned out as a meal in less than half an hour, even if you're making margaritas to go with it. 

Any leftover onion/cilantro mix can be stirred into salsa to freshen up the flavor. 

A vegan version could be made by substituting more veggies for the meat (i.e. tomatoes, peppers, etc.) or slices of fresh avacado.  Check the Corn Tortillas to make sure they weren't made with animal fat. 

Recipe Box: Balsamic Vinaigrette Dressing

This is my favorite springtime dressing.  The flavor is so sharp that it goes well with the bitterness of spring salad greeds (radicchio, arugula, endive, dandelion and other field greens).   Note that you want balsamic vinegar, not red wine vinegar.  Balsamic is not actually made from wine, but from grape pressings that are reduced to concentrate the flavor, then aged.   This gives it a much stronger and more complex flavor than the lighter wine vinegars. 

A little goes a long way.  These are estimate amounts, since it's usually more about a splash of this and a dash of that.  The flavor is best if you mix it just before serving. This will cover about 4-5 salads and will keep a day or two (at the most) in the fridge.  Once you get a feel for the proportions you can scale it up or down pretty easily. 

1/2 cup balsamic vinegar
1/4 cup olive oil
2 teaspoons prepared yellow mustard
1 teaspoon minced garlic
1/2 teaspoon sugar
pinch of salt
pinch of pepper

Whisk well with fork before pouring each serving, as the oil and garlic will separate quickly.

Anybody else have a favorite dressing recipe?  I'm craving the greens right now with all this thawing and sprouting going on outside!

Recipe Box: Homemade Crabmeat Rangoons

I made these on Sunday with an Asian-style salad with chow mein noodles, mandarin orange slices and sesame dressing. They don't taste exactly like the kind you get from takeout, but they're infinitely cheaper and still oh-so-yummy! You may be able to get closer to the restaurant-style if you have a deep fryer; just deep fry them for 3-6 minutes at 375 instead of baking.




Makes about 52 Rangoons. I base the recipe on using up an entire package of wonton wrappers, since they don't store well once open. These are good in the fridge for a week (re-heat at 350 degrees for 4-6 minutes). I haven't tried freezing them yet, but cream cheese isn't known for freezing well. An alternative is to cut the filling in half and make a batch of spring or egg rolls at the same time to use up the extra wonton wrappers.

Ingredients:

1 12 ounce package of wonton wrappers
2 8 ounce package of cream or neufchatel cheese
1 pound of real or imitation crabmeat
2 tablespoons finely chopped fresh chives
spray canola oil (Pam, etc.) (you can brush on sesame oil instead for an interesting flavor)

Preheat oven to 375 degrees Fahrenheit
Mix cheese, crabmeat and chives in a large bowl until well blended
spray cookie sheet with canola oil, or lightly coat with oil using a paper towel

place 1 tablespoon of the filling in the center of a wonton wrapper.
bring the corners up and pinch together (if you're looking to do the "butterfly" style with the high corners, a small amount of water will make the wrapper stick to itself)

Place on the cookie sheet

Once the sheet is filled, spray the rangoons liberally (3-4 seconds) with canola oil, making sure to angle it from a few directions so that the sides are coated as well. Alternately, brush them lightly with oil using a pastry brush.

Bake for 10-15 minutes, checking every five minutes. They're done whenever the tips are browned. They'll be very hot right out of the oven, so let cool a bit before serving.

Note that the leftover filling is pretty awesome as a cracker spread or on a bagel. I actually make extra filling (using 3 packages of neufchatel and an extra half pound of crabmeat) just so that I have leftovers :-)

Recipe Box: Blueberry tarts with pecan struesel

I made these with a layer of cream cheese filling for the Halloween party this past weekend, but I didn't like the way they turned out. The cream cheese made it taste doughy. I'd recommend just using fruit. And, of course, you can use any kind of fruit you'd like, substitute fresh fruit, and/or make the pie crust from scratch and/or substitute phyllo.

I'd also recommend letting them cool in the pan for a while. The reason these are so misshapen is that I was using a single pan and had to get them out right away to re-use it for the next batch.

To make 18 tarts:

cupcake/muffin pan
3 refrigerated pie crusts
1 drinking glass or round cookie cutter approx. 3" diameter
4-6 cups blueberries (fresh or frozen)
If using frozen blueberries, toss them (frozen) with 2 tablespoons corn starch until lightly coated.
1/2 to 1 cup flour

For streusel:

1 cup flour
1/2 cup brown sugar
1/4 cup white sugar
1/2 teaspoon Cinnamon
3/4 cup chopped pecans
1/2 cup mayonnaise

Ok, but don't freak out over the mayonnaise. Remember that it's just egg, oil and vinegar, not anything weird. It will smell funny when it's raw, but once it bakes that sharp tang will disappear and it will just taste awesome. If you're really not willing to try the mayonnaise in the streusel (and I highly recommend you at least try it) then substitute 1/2 cup softened butter.

Note: DO NOT TRY THIS WITH MIRACLE WHIP. You will get a gooey, nasty mess. Use regular, full-fat mayo.


ASSEMBLY

Preheat oven to 350 degrees Fahrenheit

Add the streusel ingredients to a medium bowl and stir until everything is evenly mixed and moistened

Follow the directions on the pie crust to bring to room temperature.

Sprinkle the muffin tins and a clean countertop with flour

lay the pie crust out on the countertop

Use the glass or cookie cutter to cut circles from the pie crust. Group them carefully and close together and you can get 6 circles out of each 9" crust

use each circle to line a cup in the muffin tin, pushing it gently into the bottom so that it touches the bottom and sides

fill each pie crust cup with blueberries (frozen blueberries can be slightly heaped above the top, as they will settle down during baking)

Top each with 2 Tablespoons Streusel

Bake for 30-40 minutes or until filling is bubbly and pie crust is slightly browned. Frozen blueberries may need an additional 10 minutes to bake.

Allow to cool for at least 10-20 minutes in tin before removing to cookie rack or plate to finish cooling. The easiest way to remove these from the tin is with a fork.

You could try baking these in actual cupcake papers if you'd like a version that's easier to pass around for a potluck.

Recipe Box: Quick and Easy Beef Stew Pot Pie

This recipe deviates quite a bit from my usual emphasis on fresh ingredients. I now find myself hosting a super-picky autistic teenager every other weekend, and there's nothing short of violating the Geneva Convention that's going to make him eat eggplant. But then I'm certaintly not into forcing anyone to eat something they don't like. I am, however, on a sort of mission to sneak some fruits and vegetables into this kid, because I don't think he gets any at his other home.

His pickiness, as explained by JD, is based on food familiarity. He'll try something that looks like something he's tried and liked before. If I serve a strawberry banana yogurt smoothie in a fancy glass, he won't even taste it. If I put it in a McDonald's cup, he'll drink it without even blinking.

So the downside of this recipe is that because of short time and guesswork as to how fancy I could go, I faked out a lot of ingredients. The upside is that because of faked out ingredients, this is a quick weekday kind of main dish that looks like it's more work than it is, or a great Sunday-night dinner that will make lunches all week. It turned out to be a bust in the sense that the teenager wouldn't touch it (not familiar enough), but a success in that it made about four meals for JD and I throughout the weekend. Feel free, of course, to substitute scratch or fresh elements for the ones listed.

Quick and Easy Beef Stew Pot Pie

2 refrigerated pie crusts (bring to room temperature)
2 cups beef stew (leftover or canned)
1 package instant mashed potatoes (2-3 cups prepared) preferably herbed or flavored
4 cups frozen vegetables (peas, carrots, broccoli, corn, etc.)
1/2 cup shredded cheddar cheese
1/4-1/2 cup all purpose flour (can be white or wheat)

Use a 9" deep dish pie pan for preference, glass if possible. I used a round ceramic tart dish with straight sides and it worked perfectly.

Prepare the instant potatoes per the package directions. If you're using the plain kind or fresh potatoes, you can spice them up with a teaspoon of onion powder, half a teaspoon garlic powder, and a teaspoon of fresh or dried parsley.

Pre-heat the oven to 375

dust the bottom of the dish with flour. The easiest way to dust a dish evenly is to put a few tablespoons of flour in a wire mesh strainer. Hold the strainer over the dish and gently tap the side of the strainer with a spoon or finger. You should get a nice even dusting. This works well with decorative powdered sugar on desserts as well.

lay one layer of room-temperature pie crust in the bottom of the dish. If any hang over the end, cut it away to about 1/4" over the top of the dish.

Dust the bottom of the crust with flour

Add a layer of beef stew, followed by a layer of frozen vegetables, followed by a layer of cheese, then spread the mashed potatoes over the top. Depending on the size of your dish, you may have leftovers. It's ok to heap the ingredients up above the edges as long as the top pie crust can be laid over it all and still meet the edge of the pan.

Lay the top crust over the potatoes. Crimp the edges of the top and bottom crust together with your fingers to create a seal, and cut away any extra crust.

Use a sharp knife to make five cuts in the top of the crust, at least three inches long. This will allow steam to vent so that your crust doesn't puff up over the potatoes.

If you're feeling fancy and want one of those nice shiny glazed crusts, beat an egg white with a tablespoon of water and brush it over the top crust.

Bake 45 minutes to 1 hour. Since the ingredients are pre-cooked, your only concern is that the crust become nice and toasty brown. Put a sheet of aluminum foil or a baking sheet under the dish to catch drips in case it bubbles out the seams.

Let stand 10 minutes or so to cool, cut into slices and serve.

Vegetarian Variant

Skip the beef stew, add an additional 1 cup vegetables.

heat 1 cup of vegetable broth with 1 tablespoon corn starch over medium heat in a saucepan until the thickness of gravy.

Pour over frozen vegetables on bottom layer of pie, then assemble and prepare as usual.

Recipe Box: Lemon sauteed asparagus

I think I might cry when asparagus goes out of season here in Michigan. It's the first actual vegetable to come in, so it becomes cheap and plentiful at the farmer's market and roadside stands, and oh-so-delicious. I got two half-pound bundles for $2.00 each. Each one was plenty enough as a side for JD and me.

When picking out asparagus, look for smaller, thinner stalks, not larger. As it gets larger it gets woody and tough. They should be a rich dark green with purplish tones on the tip. Your thumbnail should easily pierce the skin on the bottom 1/2" of the stalk with a crisp snap, and they should not be limp or yellowed (unless you're buying white asparagus of course). If you're buying from a roadside stand or farmer's market, look for the ones who store and display with the bottom of the stalks in in a pan of cool water. This keeps them fresh longer. Avoid the ones that have been sitting out on a table in the sun all day.

BTW, don't stick your nail into the stalk higher then the bottom 1/2" of the stalk. Someone else might buy them and fingernails are just gross.

Mine kept in the fridge for a week just fine, by the way, so you don't absolutely have to cook them right away. Of course mine were picked by a local farmer two hours before I bought them instead of their sitting on a truck from California for five days.

Wash well. Chop the bottom inch or so off the stalks (more if the stalks seem fiberous/woody.) Cut the stalks in half.

To cook up 1/2 pound (a good double-handful of stalks): Mix 3 tablespoons olive oil, 2 teaspoons lemon juice, 1 teaspoon soy sauce (optional: add 1 tablespoon sesame seeds to add a nutty overtone). I like to use a wok or non-stick heavy-bottomed pan for even heating. Heat the mixture on high until a drop of water sizzles violently. Watch this carefully as it goes from hot to burned pretty quickly.

Toss the asparagus into the pan and stir briskly and constantly. If the mixture starts to smoke lift the pan off the burner for a five seconds, still stirring, then put it back. The asparagus is done when it becomes a little bit flexible (but not limp); maybe 3-5 minutes. Pull a stalk out, run it under cold water for a second to cool, then bite to test. It should be crisp on the outside but yummy and smooth on the inside. Once you're happy with the texture, take it off the heat and serve.

I made this last night as a side for blackened burgers with melted feta cheese and black olives. mmmmm..... tastes like summer.....

Recipe Box: Old Fashioned Chicken Noodle Soup

It’s cold and raining and my allergies are finally driving me to confront needles (i.e. allergy shots). I also had the remains of a roast chicken from our dinner Friday night. So I called my mom and got her recipe for real homemade chicken noodle soup. This was a mainstay comfort food of our childhood, and every Thanksgiving after the carcass had been plucked nearly clean she would get out the stock pot and make gallons of turkey noodle soup for the freezer.

You’ll need:

leftover boned chicken, whether it’s the remains of a bucket or a roast
4 carrots
3-5 stalks of celery
1 large onion
2 cloves garlic
either noodles or rice. I highly recommend the polish kluski noodles, but you can use plain egg noodles, homemade pasta, gnocchi, whole-wheat pasta or a wild-rice mix.

Large stock pot with lid.

If you’re making it with noodles use 3 stalks of celery. If you’re using rice, use the 5 stalks. As mom put it, “for some reason rice always wants more celery.” Use the whole celery stalk (leaves and all) for best flavor.

Strip any pieces of meat left on the bones. You can use the remains of a takeout fried chicken bucket, but pick off and toss any breading. Discard any stuffing or herbs still in the cavity. I stuffed this chicken with fresh chives and thyme from my garden when I roasted it, so that had to be scooped out and tossed so it wouldn't affect the flavor of the stock. Otherwise skin, bones, leftover pan drippings and nameless wobbly bits go in the stock pot, meat goes in a separate bowl you stick in the fridge until the stock (broth) is made.

Chop the carrots, celery and onion into big chunks (about 1”) and toss into the stock pot with the bones etc. Peel and crush the cloves of garlic and add that as well.

Add water until everything’s covered. Heat to a simmer then cover, turn down to low and let simmer for 3-4 hours. You can also toss everything in the crock pot and let simmer all day or overnight, but you won't get as much stock unless you have a very large crock pot. I make this during the week in stages, first night I make the stock, the next night I make the soup.

Strain through a colander into a bowl. Go through the colander and pick off any additional bits of meat you missed the first time. Toss them in the stock pot, then discard everything else you strained out. Pour the contents of the bowl back into the stock pot or freeze to use later.

Turn the heat back up to medium until the stock is simmering. Add the meat you set aside earlier plus noodles or rice, and simmer for an additional 20 minutes (longer for wild-rice mixes; use package directions). Salt and pepper to taste. Serve with crackers or bread.

Either the stock or the soup can be frozen in freezer-bags. It’ll last longer if you make sure there’s no air trapped in the bag. The stock can be frozen in ice cube trays, then bagged for use in flavoring rice, pasta or sauces.

The traditional chicken soup recipe leaves a lot of room to play with flavors. Try adding artichoke hearts or spinach in the last ten minutes of cooking, or maybe a little lemon juice, black pepper, wild rice and fresh asparagus. Up the garlic content and add cilantro and chili peppers for a tried-and-true cure for the common cold.

Recipe Box: Hot Spinach-Artichoke Dip

There's a restaurant a friend of mine gravitates towards because of a dish called "The Bubbler". It's a hot spinach-artichoke dip served with pita, and last time I tasted it I thought to myself, "this can't be that hard to make, instead of paying eight bucks for it"...

So here is the Bubbler. This is a party-size recipe and can expect to cover a dozen or more people at the "dab on a plate with chips" size serving. These ingredients are all "to taste". Personally I like to overload it with spinach, but your mileage may vary.

16 oz cream cheese (or neufchatel)
2 cups of milk
1/2 cup grated parmesan cheese
1 cup frozen spinach
1 cup coarse-chopped frozen or bottled artichoke hearts

Heat the cream cheese and milk in the microwave at one-minute intervals, stirring between, until softened.

Use a whisk or fork to whip the cream cheese and milk together until smooth

Add the rest of the ingredients and stir together

Heat again at 1 minute intervals, stirring between, until hot.

Serve with pita triangles or corn chips.

(Note: you could jazz this up a bit with pine nuts, red peppers and/or sun-dried tomatoes)

There you are: probably the least complicated recipe I've ever posted here! :-)