"FAMILY SECRET" MACARONI SALAD

This recipe has been in our family since before I was born (my Grandma taught me to make it).  I'm 62, which should tell you how well-loved it is that it has endured for so long, and is still requested.  It is deceptively simple, but the flavor combination is . . . well, perfect.  It is also a refreshing change-of-pace from potato salad, or a nice flavor contrast right alongside it on the buffet line!

When I cook, I love to try new twists on old recipes, just to see what will happen . . . but I've never been able to improve on this one!   Like the fella said:  "When somethin' ain't broke, it don't need fixin'."

 "FAMILY SECRET" MACARONI SALAD

Serves 16 (makes about 1 gallon)

1 lb. box of "salad" macaroni (sometimes called "ditalini")
1 small sweet yellow onion, finely chopped
4 oz. jar diced pimientos, drained
12 oz. jar of sweet pickles (drain, reserve juice)
3/4 cup pickle "juice"
6 large hard-boiled eggs, peeled & coarsely chopped
1 cup Best Foods mayonnaise
1/2 tsp. ground black pepper
salt to taste (optional)

Cook the macaroni in salted boiling water, per package directions.  DO NOT OVERCOOK!  Stop when the macaroni is still slightly "al dente".  Pour into a colander, then rinse with cold tap water to stop the cooking, and cool it rapidly. 

Slice the sweet pickles about 1/16" to 1/8" thick, making little "coins".

Transfer the cooled macaroni to a large mixing bowl.  Add the chopped onion, diced pimientos, sweet pickles and the chopped hard-boiled eggs.  Stir and toss to distribute everything evenly.

Next, pour in the reserved 3/4 cup of pickle juice.  Sprinkle the black pepper on, then fold in the cup of mayonnaise.  A spoonula (spoon-shaped spatula) works really well for this.  Blend everything well.  The mayo will go a bit "soupy" from the pickle juice, but don't worry -- as it sits in the refrigerator, the pasta will absorb the liquid, and you'll be left with just a creamy coating.

Cover tightly and refrigerate overnight.  Stir well before serving; taste and adjust seasonings (and mayo) if necessary.
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If you want to dress this up for a pretty presentation, transfer it to a nice serving bowl, then garnish artistically with a couple more sliced hard-boiled eggs, and some thin strips of red & green bell peppers -- or, if that sounds too complicated, just a dusting of paprika makes for a simpler garnish. 

This salad travels well to picnics and potlucks.

MARINATED GREEK VEGGIE SALAD

MARINATED GREEK VEGGIE SALAD

Serves 16

DRESSING:

3/4 cup extra-virgin olive oil

the juice from 1 extra large lemon (juices best at room temperature)

3 tsp. fresh garlic, finely grated (about 2 large cloves)

2 to 4 tsp. dried oregano (start with 2; adjust to taste)

1 to 1-1/2 tsp. dried basil

4 T. red wine vinegar

1/2 tsp. sea salt

2 tsp. sugar

1/2 tsp. ground black pepper (or to taste)

SALAD:

1.5 lb red ripe grape, cherry or Roma tomatoes (cut grape/cherry tomatoes in half; cut Romas in large dice)

1 medium red onion, cut in thin wedges

1 large green bell pepper, seeded and cut in 1/2" dice

1 large English cucumber, quartered lengthwise, seeded and sliced 1/2" thick

1 cup pitted Kalamata olives, drained

4 oz. crumbled Feta cheese (I used 'Alouette' brand; excellent)

Prepare the dressing by combining all ingredients in a small bowl or large measuring cup; blend well using a wire whisk, immersion blender or food processor, until everything is well-incorporated.

Mix all of the salad ingredients in a suitably sized container or bowl with tight-fitting lid.  Pour the blended dressing over all, snap on lid and shake gently to distribute. 

Refrigerate for at least 3 hours before serving.  Overnight is best.

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HINT:  Costco carries a large (1/2 gallon) jar of pitted Kalamata olives for less than $8.  If you plan on making this salad more than once, this large jar is very economical.

TERRIFIC TAMALE PIE

Many years ago, Loretta Lynn appeared as a guest on a TV talk show where she made her personal recipe for Tamale Pie.  It looked pretty darned good, so I gave it a try.  I really liked the idea that, except for the corn muffin mix, the ingredients were pretty much fresh or minimally processed.  The finished casserole was good, but I couldn't resist adding my own personal touches the next time out . . . and this is the result.  Delicious!   It makes a great informal family meal, and is a wonderful choice for potlucks because it travels well.  Every time I make it, it disappears.  I give all proper respect to Ms. Lynn for sharing her recipe, and setting me on the path to the PERFECT tamale pie!

Yes, it tastes as good as it looks!

 

TERRIFIC  TAMALE  PIE

 Serves 6 to 8

1-1/2 lbs. extra-lean ground beef

1 large onion, peeled and coarsely chopped

1 green bell pepper, seeded and coarsely chopped

3 or 4 large ribs of celery, coarsely chopped

15 oz. can of tomato sauce

2.5 oz taco seasoning (2 envelopes)

2 cups frozen whole kernel sweet corn, rinsed to thaw

2 cans sliced black olives, drained (4 oz. ea.)

1 box 'Jiffy' Corn Muffin mix

1 small can evaporated milk (5 oz.)

1 large egg

8 oz. shredded sharp cheddar cheese

FILLING:  In a large non-stick skillet, brown and crumble the ground beef until all pink is gone.  Add the chopped onions, green pepper and celery and continue sauteing until the veggies go translucent.

Add the tomato sauce and taco seasoning; stir well.  Simmer, uncovered, for 5 to 10 minutes.

Dump the corn and sliced olives into an ungreased large (5 to 6-quart) casserole dish.  Transfer the seasoned meat & veggie mixture to the casserole dish, and stir to mix in the corn and olives.  Spread evenly in dish, and pat down so surface is relatively smooth and level.

TOPPING:  In a small bowl, whisk the milk and egg into the corn muffin mix, stirring until all dry ingredients are incorporated.  Gently pour this mixture over the top of the filling.

Bake at 375ºF for 30 minutes.  Remove from oven and distribute the shredded cheese evenly on the corn topping.  Return to oven for another 15 minutes.  Allow finished dish to rest for 5 minutes before serving.

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You may have noticed that no salt is called for.  That is because the taco seasoning and tomato sauce already have plenty to season this dish.

Thanks to all the veggies in this dish, it is nutritionally complete.  Protein, complex carbs, fiber and vegetables -- it is all there.   The only side I usually serve is some chilled fresh fruit, such as chilled melon balls or fresh pineapple chunks.

CHAR SHIU CHOW DON

 
I love Char Shiu Chow Don, and often order it when dining at a Cantonese establishment.  Oddly, I don't think this dish is traditional Chinese, as I seems to only appear on menus here in the Pacific Northwest, and then not consistently.  Origins aside, I really wanted to duplicate this delicious dish at home, so the last time I ordered some for dinner, I paid careful attention to what was in it, tasting for seasonings, and speculating on the cooking method.  What follows is exactly what I came up with . . . and even if I do say so myself, it was as good -- or better -- than the restaurant stuff! 

Here's a good close look at some Chow Don, still in the wok, prepared with shrimp instead of BBQ pork.  The nice bright colors make it visually appealing.  This batch is done and ready to serve with some hot, fresh steamed Jasmine rice!

CHAR SHIU CHOW DON

(aka CHINESE SCRAMBLED EGGS with BBQ PORK & VEGGIES)

Serves 2

1 T. peanut oil

1/2 tsp. freshly grated ginger (use a microplane to grate just what you need directly into the pan)

2 oz. (about 3 or 4 slices) of Chinese BBQ pork, diced

1/2 small yellow onion, cut in thin wedges

3 scallions, coarsely chopped (green parts, too)

3 water chestnuts (about 12 slices from a can), drained and cut into matchsticks

3 medium mushrooms, cut in half and then sliced about 1/8" thick

1 oz. (about 8) snow peas, ends trimmed, and cut in 1" pieces

1/2 cap-full Shaohsing rice wine (optional, but a nice touch)

sea salt

ground white pepper

1/2 cup fresh bean sprouts (about a fistful)

3 large eggs, well-beaten

1/2 tsp sesame oil

Heat the peanut oil in a non-stick wok or 10" skillet over medium until the oil shimmers.  While the oil is heating, whisk the sesame oil into the beaten eggs, and set aside.  Add the ginger to the skillet; as soon as you can smell the ginger cooking (which takes just seconds), add all of the cut veggies except the bean sprouts, and stir-fry until the mushrooms soften and the peas turn bright.  Season with the rice wine, sea salt and white pepper.

Now add the bean sprouts and the egg/sesame oil mixture to the skillet.  With a silicone spatula, begin gently lifting and folding the eggs & veggies, up-and-over, as the egg sets, distributing it throughout the veggies.  As soon as the eggs have set, let the whole thing cook undisturbed until you can smell the eggs beginning to brown, folding up-and-over gently one or two more times, then transfer to 2 plates, add a scoop of hot fresh steamed rice, and serve immediately!  Sprinkle with Tamari soy sauce, if desired.

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As much as I would like to try making my own Chinese BBQ pork at home, I don't think I have quite the right set-up to re-create it authentically.  That means either picking up an order of it from a take-out place, or buying a chunk at my local grocer, which is what I did.   It is refrigerated, so generally found somewhere near the meat counter, or maybe at the store's deli department. If you don't know where to look, just ask. It is pre-cooked and vacuum-packed, often with packets of Chinese mustard and sesame seeds included. 

You can easily double this recipe to serve 4, but you should probably use a larger skillet.  Have everything cut and ready once you begin cooking so you can work fast . . . and don't over-cook the veggies.  You want them to be crisp-tender and hot.  The eggs cook quickly, too, so pay attention :-) or they'll dry out and toughen.

BBQ Pork (Char Shiu) is just one "version" of Chow Don.  You can easily substitute 2 oz. of shrimp or fresh chicken in place of the pork -- just add a bit to the cooking time so that they cook through.  It could easily be made vegetarian by simply omitting the meat, although it adds a lot of flavor.  Don't know if tofu would work, but dishes like this are usually forgiving, so don't be afraid to try it. 

The recipe, as written, is gluten-free.  Oh, and it is also low-carb.

SAUSAGE & PENNE PASTA POT

Looking for a quickie kid-friendly supper that's tasty AND easy to make?  Have I got a deal for you!  

ABOVE:  The pasta is cooking, and I've done all the prep work except for slicing the sausage.  Having everything ready to go once you start assembling the dish really speeds things along!

SAUSAGE & PENNE PASTA POT

Serves 4

8 ounces uncooked mini Penne pasta

1 medium yellow onion, quartered & sliced

1 large clove garlic, minced

2 T. olive oil

1 cup sliced fresh mushrooms

1/2 large yellow bell pepper, cut in 1/4" wide strips

2 small zucchini, sliced 1/4" thick

14 oz. Kielbasa or smoked sausage, sliced in 1/4" thick rounds

2 cups (1/2 jar) tomato & basil pasta sauce

Prepare the mini Penne per package directions.

While the pasta is cooking, clean and cut the onion, mushrooms (if not pre-sliced), bell pepper and sausage as indicated. 

When the pasta is done, reserve 1/4 cup of the hot pasta cooking water, then drain the Penne and set aside.  

Return the pasta pot to the stove, add the 2 T. olive oil and set the heat at medium-high.  When the oil starts to shimmer, add the sliced onions and saute for about a minute.  Add the minced garlic and saute for another minute. 

Now add the mushrooms, bell pepper, zucchinis and your sausage rounds.  Continue sauteing and tossing for about 5 minutes over medium-high heat.  Add the reserved pasta water, reduce the heat to a quick simmer and cook for about 5 minutes or until the zucchinis are tender.  Add the pasta sauce, stirring to blend well, and simmer for another 5 minutes.

Finally, add the drained pasta, folding and stirring gently to distribute the pasta throughout.  Serve with slabs of crusty French bread.

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ABOVE:  The finished dish, ready to fill hungry tummies.  Come and get it!!

NOTES:  The brand of pasta sauce I chose was 'Francesco Rinaldi', but feel free to use whatever brand you like.  

Also, use whatever shape of pasta you prefer.  I like the little Penne because it has the ridges on the surface that hold the sauce really well.

The sausage was 'Hillshire Farms' Beef Smoked Sausage, but any similar fully-cooked dinner sausage will work fine, including those made with turkey or chicken. 

This recipe can easily be doubled. 

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Make CHINESE 5-SPICE at Home

I really love good Chinese food.  Makes me drool just thinking about it.  Wouldn't it be nice to cook your own, at home?  It makes a lot of sense, really.  The ingredients are readily available in most areas, and I LOVE the idea of having nearly total control over what is in each dish.  None of that nasty MSG stuff (monosodium glutamate), for instance.  Or only ORGANIC veggies.  And WAAAAY less oil.  That's a GOOD thing, right? 

If you keep a few key seasonings and condiments on hand, you will be ready to turn your favorite fresh veggies and protein of your choice into restaurant quality Chinese dishes nearly at the drop of a wok.  It's a lot easier than you might think, but we'll get to the actual dishes another day.  Right now, we're focusing on a particular product.

I live in a moderately large suburban area that is close to a moderately large city, and there happens to be a well-stocked Oriental market not far from my home.  I knew I could get all of my condiments there, so off I trotted with visions of preparing homemade Kung Pao Chicken, Pork Fried Rice, and Spicy Stir-fried String Beans whirling around in my brain.  I came home with a bag full of exotic flavors in exotic-looking jars and bottles . . . only to realize that I'd forgotten something.  (Crud.  I HATE when that happens.  I really need to learn to shop with a LIST.  Don't make the same mistake.)  Anyway, the item I'd forgotten was Chinese 5-Spice.  It's not a particularly unusual product, so I figured I'd just grab a bottle on my next visit to Safeway.  Uh, right.

Safeway had it, but it was $5.19 for an ordinary size spice bottle.  A couple of days later, I checked at Albertson's.  Yikes!  It was $7.79 for the same thing there.

God, I love the internet.  A quick google search yielded a number of recipes for making my own Chinese 5-Spice blend, and there wasn't anything in it to justify the high prices of the ready-made stuff.  The only ingredient that wasn't already in my cupboard was star anise, and I knew right where to go:  the local Mexican tienda.  They have an impressive array of spices in cellophane envelopes, hanging from pegs, and they are CHEAP.  A package of star anise set me back a whopping $0.99, and it contained more than enough for my purpose.  The other ingredients are ground cinnamon, whole cloves, fennel seed and black peppercorns.

LEFT:  The spices needed to create your own Chinese 5-Spice blend are fennel seeds (upper left); whole cloves (upper right); whole peppercorns (center); ground cinnamon (lower right) and star anise (lower left).  RIGHT: The inset shows a heaping teaspoon of the finished product. 

HOMEMADE  CHINESE  5-SPICE  BLEND

2 T. star anise (pods & seeds)

2 T. fennel seeds

2 T. whole cloves

2 T. whole black peppercorns

2 T. ground cinnamon

Grind the first 4 spices using either a mortar-and-pestle or an electric spice (coffee) grinder.  I used my coffee grinder after sweeping it clean of all coffee residue; it made short work of even the fennel seeds, which are quite tough.  (If you are using a mortar-and-pestle, you might wish to use pre-ground fennel seed because crushing them by hand is hard work.)  

Once everything is fairly finely ground, add the ground cinnamon and give the whole business another go with the coffee grinder until it looks like the picture above.  Transfer the ground mixture into a spice bottle or other storage container with an airtight lid.  Label it so you don't forget what it is.  It will keep for 6 months or so on the shelf, or considerably longer in the freezer.

This makes enough to fill most ordinary spice bottles very full.  You might have to tap and settle it to get it all in.

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I found a recipe for Chinese 5-Spice Chicken that will be my test-recipe.  I'll let you know how it works out!

 

MARINATED GREEK VEGGIE SALAD

Greek Salad is a popular choice offered in grocery store deli departments at many locations, but at something like $8/lb., it's a bit pricey.  At least, the way MY family chows through it, that is.  So, I decided homemade was the most sensible way to go.  The basic salad itself is quite simple; what brings it all together is the dressing, so this page actually has TWO recipes on it:  one for the salad, and one for the dressing.  And the dressing can also be used on any kind of salad you choose, especially crisp greens.  

Kalamata olives are a little expensive as olives go, but Costco offers a LARGE jar of good-quality pitted kalamatas for under $8 -- it contains more than enough for this salad, plus plenty of these zesty gems for other dishes . . . or to just snack on (love 'em!).

MARINATED  GREEK  VEGGIE  SALAD

Makes 8 to 10 servings

3 cups Roma tomatoes, cut in 3/4" pieces

1 whole English cucumber (the long, thin "seedless" kind)

1 small red onion, peeled and cut in thin wedges

1 small green bell pepper, seeded and cubed

1 cup pitted Kalamata olives, well-drained

3 oz. crumbled Feta cheese (or to taste)

1 batch GREEK SALAD DRESSING (recipe follows)

Trim the ends from the cucumber but do not peel.  Cut in half lengthwise, then use the tip of a teaspoon to scrape out the pulp and any seeds; discard what you scooped out.  Cut each piece in half lengthwise again (total of 4 pieces) and then slice into 1/2" thick chunks.

Next, put everything into a container (glass or plastic) with a tight-fitting lid.  With lid in place, shake gently to mix everything.

Now it's time to make that dressing, so here we go:

GREEK  SALAD  DRESSING 

and MARINADE

Juice of 1 extra-large lemon (or 2 medium lemons)

2 tsp. dried oregano

1 tsp. dried basil

3 tsp. fresh minced garlic (about 2 medium cloves)

2 T. red wine vinegar

1/2 tsp. sea salt (or to taste)

1 tsp. sugar

1/2 tsp. freshly ground black pepper (or to taste)

3/4 cup extra-virgin olive oil

Put all ingredients except the olive oil into your food processor or blender.  Process on high for 5 seconds.  Next, while the machine is still running, slowly pour in the olive oil in a steady thin stream.  The dressing will thicken much the way mayonnaise does, but will be thinner than mayo.  After all the oil is incorporated, pour this finished dressing over the salad ingredients, folding and tossing until well-mixed.  

Cover and refrigerate for about 4 hours (overnight if you can), shaking occasionally to redistribute the dressing and encourage even mingling of flavors. 

Stir before serving. 

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Serve the finished salad as is, or over dishes of torn romaine lettuce.

I plan on playing with the amount of lemon juice, red wine vinegar, salt and sugar because I think the balance could be better.  Still, it's a pretty good dressing as-is, and makes an interesting change of pace for your everyday regular tossed greens.

This salad travels well for picnics and other outings; just pop it into your ice chest with your other picnic goodies.  Cold fried chicken and a sweet-tangy macaroni salad pair up well with it, but use your imagination and don't be afraid to serve it alongside ribs, burgers, steaks or chops.  It's savory and refreshing!  It is also a great pot-luck contribution.

 

CABERNET BEEF & PORTOBELLOS

Your guests will never suspect how EASY this was to prepare.  This yummy stew uses just one pan: an ovenproof skillet (or pot) to first brown the beef and then bake it in the oven.  

CABERNET BEEF & PORTOBELLOS

Serves 4

LOOKS MORE COMPLICATED THAN IT IS:  and once it's in the oven, you don't even have to stir it until you add the gravy thickening.  Of course, there is the pan for the mashed potatoes, but it still makes for quite a quick clean-up.  Hearty and full-bodied yet very easy to make!

1 lb top round steak, cut in 3/4" pieces

2 Tbsps all-purpose flour

1 Tbsp cooking oil

6 ozs portobello mushrooms, stems removed

2 med onions, cut in thin wedges

2 c fresh baby carrots

10.5 ozs beef broth (one can condensed)

14.5 ozs diced tomatoes, Italian-seasoned, undrained

1 c red wine (a Pinot or Cabernet)

1/4 tsp ground black pepper

3 Tbsps water

1/4 c all-purpose flour

1 tsp sea salt (optional)

Heat oven to 350ºF.

Use the tip of a spoon to gently scrape the gills from the underside of the mushrooms. Discard gills.  Cut the mushrooms into 3/4" cubes.

Put 2 T. of flour into a plastic food bag. Add the cut pieces of round steak and shake well to coat evenly.

In a 10"-12" ovenproof skillet or 5-qt. dutch oven (either must have a lid), heat the oil until hot.  Add the beef; and brown well on all sides.  Remove from heat.  Add all remaining ingredients except the 3 T. water, 1/4 cup flour, and salt. (The mixture will be soupy and thin.)

Cover and place the pan into the oven for 1-1/2 hours, or until the beef is fork-tender.

Remove the stew from the oven.  Mix the remaining water, flour and salt with a wire whisk until smooth and gradually add to the hot stew, stirring quickly to avoid lumps. Replace cover and return to oven for an additional 30 minutes.

Remove from oven; stir thoroughly and serve.

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Serving Ideas : Ladle stew around mounds of fresh hot mashed potatoes in a pasta plate. Plain potatoes are perfect but consider garlic mashed for a nice variation. A chilled fruit salad completes the meal. Glasses of the red wine used to prepare this dish complement it well; serve at room temperature (see NOTES).

NOTES: On the recommendation of the local wine distributor who happened to be in the store at the time, I bought a bottle of 'Sutter Home' Cabernet for this dish. It was inexpensive -- less than $5 -- and worked exceptionally well. He explained that the term "Burgundy" describes all red wines in general, and then advised me that this particular Cabernet was not just a good buy, but also a pleasant table red, low in tannins, quite suitable for drinking. I agree.  Although not usually fond of red wines, I found this one to be mellow and fruity without being sweet, but not too dry either.  For drinking, allow it to come to room temperature as chilling kills the flavor.

Per serving: 342 Calories (kcal); 12g Total Fat; (34% calories from fat); 25g Protein; 26g Carbohydrate; 43mg Cholesterol; 855mg Sodium

BROCCOLI-BACON "SLAW"

Getting more veggies into our daily menus is always a challenge, so when I tasted this delightful salad at a pot-luck affair many years ago, I begged for the recipe.  It has been a family favorite ever since.  The flavors go together amazingly well, the dressing is simple and provides a slightly sweet-tangy complement that is just right.  I do hope you will try it.  It's different AND delicious!

A serving of the finished salad.  This has been refrigerated overnight, so the raisins have 'plumped'.  They won't look all fat and sassy like this when they're first added.

 

BROCCOLI-BACON "SLAW"

Makes 8 servings

6 cups raw broccoli florets, separated into bite-size pieces

8 ounces sliced bacon, fried crisp and crumbled

1/2 medium red onion, finely chopped

1/3 cup golden raisins

1/2 cup shelled sunflower seeds, toasted

Toss everything together in a 2-quart bowl or storage container with a tight-fitting lid.  Now prepare the dressing:

DRESSING*:

3/4 cup mayonnaise ("light" mayo is OK, but do NOT use Miracle Whip)

1/4 cup sugar

2 T. cider vinegar

1 tsp. lemon juice

Whisk all dressing ingredients together in a small bowl or a measuring cup, mixing until the sugar is dissolved and the dressing is smooth.  Pour over the tossed veggie mixture; fold and stir until well-distributed.  Cover tightly and refrigerate for  about 3 hours before serving.
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*This makes a nice general-purpose dressing for regular Cole Slaw, too. 

SPANISH-STYLE ARROZ CON POLLO

As my husband grows older, his taste in foods grows less and less circumspect.  He rarely tries anything new any more, and claims to abhor the flavor of thyme and several other herbs.  He doesn't like hominy, Brussel sprouts, salmon, trout, lemon, plain rice, garbanzo beans, black beans, liver or stewed tomatoes.  He also cringes every time I suggest having chicken.  In fact, he pretty much cringes at the thought of any type of poultry.  Okay, so he'll eat fried chicken but that's not exactly on our heart-healthy list these days.  He will grudgingly eat boneless skinless chicken breast meat -- providing it is prepared in a manner that suits him, and those are few and far between.  As head cook, meal planner and economist in our household, it is utterly EXASPERATING because it seems like every time I find an appealing new recipe, it calls for one of the "forbidden" ingredients.  *sigh*  I am CONSTANTLY on the prowl for new ways to prepare chicken, hoping to find one that's actually acceptable to him.

Last night was the "drop dead" date on the chicken I had in the fridge.  You know:  that "use or freeze by" date.  Personally, I had a hankering for my grandmother's Chicken Cacciatora.  The suggestion was met with a stony stare.  Back to square one.  After scouring my library of cookbooks for inspiration, I finally decided to create my own recipe.  It's not 100% new and original, because it draws upon a combination of several flavors that I know work together, but the end result was quite tasty -- and he ATE IT!  Without complaint, I might add, even going back for seconds.  So, without further ado, here is what I came up with:

SPANISH-STYLE ARROZ CON POLLO

(aka Spanish Rice Skillet with Chicken)

Serves 8

4 strips thick-sliced good quality bacon

3 pounds meaty chicken pieces **SEE NOTES BELOW

salt & pepper

2 cloves garlic, minced

1 medium onion, chopped

2 ribs celery, chopped

1 medium green bell pepper, seeded & chopped

14.5 ounce can diced tomatoes with green chiles

2 cups chicken broth (canned or homemade; you can also use bouillon cubes or soup "base" to make up 2 cups worth)

1/2 tsp. dried basil

1/2 tsp. dried oregano
1/2 tsp. ground cumin

1/2 tsp. hot sauce (I used Frank's RedHot)

1 cup uncooked white rice, any kind

In a 12" skillet (preferably non-stick), fry up the bacon just until crisp.  Remove the bacon and set aside, but leave the drippings in the pan.  When the bacon is cool enough to touch, cut it into 1/2" pieces.

Sprinkle the chicken pieces with salt & pepper, then brown them in the bacon drippings, turning as needed.  Remove the browned chicken parts from the skillet to a plate.

Now add the garlic, onion, celery and bell pepper to the skillet and saute for about 5 minutes, or until the onions go translucent.

Add the diced tomatoes with all the juice, the chicken broth, basil, oregano, cumin, hot sauce and the cooked bacon pieces.  Heat to boiling.  Add the rice, stirring well, and then place the browned chicken parts on top.  Cover and reduce the heat so that everything simmers gently.  Continue cooking, stirring occasionally, until the rice has absorbed all of the liquid.  Check to see if the rice is done.  If not, add about a 1/2 cup of water -- or more if needed -- and continue cooking (covered) until the rice is tender.  

Yields 8 to 10 servings.

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**NOTES:

My chicken was a big 5-pounder; I used the breasts, legs & thighs for the recipe, and the remainder went into a pot to make chicken stock for another meal.  I removed the skin from the breasts and added that to the stock pot, but left the skin on the legs and thighs -- you need some skin for added flavor.

Here's a hint about portioning chicken parts.  Whole chickens run rather large these days, so here's what I do.  I strip the "tender" from each breast half, and then cut each "supreme" (that's what the rest of the breast half is called) into two serving-size pieces.  This way, the breast yields 6 pieces.  Combined with the legs and thighs, you have 10 pieces in all which realistically works out to about 8 actual servings (I count 1 drumstick and 1 breast tender as a single adult serving).

I apologize for not having photos of this dish.  It was late, and I got lazy  :-)  I'll try to get pics the next time!

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HUNGARIAN CHICKEN PAPRIKASH

Paprika.  If you are like me, it is ever-present in my spice rack, but rarely used for anything other than the occasional colorful garnish atop deviled eggs or potato salad.  So who would imagine it as the undeniable STAR of the show?  This dish is proof-positive that paprika not only has a distinctive flavor, but a flavor that will surprise and delight your palate with the rich subtle smokiness -- and the unexpected kick -- it brings to this classic Old World chicken dish.

HUNGARIAN CHICKEN PAPRIKASH

8 servings

3 tablespoons olive oil
3 pounds skinless chicken breast halves, drumsticks and/or thighs (in any combination; your choice)
1/2 cup all-purpose flour
3 T. "Szeged" or "Kalocsza" brand Sweet Hungarian Paprika 

1 tsp. "Szeged" brand Hot Hungarian Paprika (or 1/4" tsp. cayenne pepper)

1 tsp. sea salt
1/2 tsp. ground black pepper
1 large onion, peeled & diced
1 additional T. Sweet Hungarian Paprika
4 cups defatted chicken stock
1 T. chicken bouillon ("Better Than Bouillon" soup base)
1 cup sour cream
1/3 cup water
16 ounces fresh-frozen homestyle egg noodles ("Reames" brand, in the freezer case) or 8 oz. dry 'Kluski' egg noodles

Heat the olive oil over medium heat in a large skillet (12") or dutch oven.

Cut the breast pieces into smaller serving-size portions.  Measure the flour, paprika, salt and black pepper into a shallow bowl, mix well,  then dredge each piece of chicken through it to coat thoroughly.   Keep the rest of the seasoned flour for later; do not discard.

Brown the chicken pieces over medium heat in the hot oil for about 10 minutes, turning as needed.  Remove the chicken to a plate.  Don't worry about the chicken not being done; you'll be putting it back into the pan soon.  Reduce the heat to medium-low.  Add the chopped onion and the other 1 tbsp of paprika, and saute until the onion is softened and translucent.  Add a bit more oil if the pan seems too dry. 

Add the chicken broth and stir or whisk gently to deglaze the pan.    Return the chicken pieces to the pan.  There should be enough broth to almost cover the pieces.

Reduce heat, cover, and simmer for about 30 minutes.  While the chicken is cooking, put the sour cream and water into a small bowl and stir until smooth.  Then whisk in the seasoned flour you saved earlier, whisking thoroughly until well-blended and smooth.

Cook the egg noodles per package directions.  You can make your own noodles or buy them.  Look for "kluski" or other "homestyle" egg noodles, which are thick and hearty medium-width noodles that cook up tender yet firm.  They are perfect with this dish.  You could also substitute spaetzle noodles, also cooked per package directions.  I have even used seashell macaroni, and they work fine, so don't worry if you can't find the thick homestyle egg noodles.

Once the chicken is cooked, pull the pot off the heat.  Once again, remove the chicken pieces and set them aside.  Take a couple of large spoonfuls of the hot cooking liquid to the bowl with the sour cream and whisk in.  This warms the sour cream and flour so it doesn't lump.  Then add all of the sour cream mix back to the pot, whisking gently to blend. Put the pan back on the burner, on medium-low, and let it start to bubble.  Transfer the chicken back to the pot.

At this point, taste the sauce and adjust the seasonings to your taste; more salt may be needed.  If you like a spicier dish, add a bit more Hot Paprika (or cayenne pepper) at this time.  Stir well.  Cover and simmer gently for about 5 minutes, stirring occasionally.  Remove from heat.

By now, your noodles should be ready.  Drain well.  Spoon up a bed of noodles to each plate, then top with a piece or two of chicken and a generous portion of sauce.  Sweet & Sour Red Cabbage and a crisp green salad will round out the meal.

QUICK & EASY CHICKEN FRICASSEE

A couple of years ago, my husband gave me the 2-volume set of Julia Child's "Mastering the Art of French Cooking" cookbooks.  Last night, I had half of a nice plump chicken and NO idea what to do with it.  I needed something different, something delicious, and (hopefully) easy.  I grabbed the first book and began browsing the pages.  Eureka!  There!  In Volume 1, page 258:  Fricassée de Poulet á L'Ancienne . . . or, in English, "Old Fashioned Chicken Fricassee with Wine-Flavored Cream Sauce, Onions & Mushrooms".  Julia definitely had my attention.  A quick review told me that I had most of the needed ingredients -- the important ones, anyway -- but the directions seemed a bit fiddly for my limited time-frame.   I decided to just wing it using Julia's recipe as a reference only, and building from there.  Here is my version of this classic dish:

EASY CHICKEN FRICASSEE WITH PEARL ONIONS & MUSHROOMS 

Serves 6

3 T. butter

3 1/2 lb. meaty chicken pieces with bones and skin  (any combination)

ground white pepper

1 clove fresh garlic, finely minced

1 lb. pkg. frozen pearl onions, thawed & drained

12 ounces sliced fresh white mushrooms

1 can Swanson's chicken broth

1 1/2 cups dry white wine (I used Riesling, but a Sauvignon Blanc, a Syrah or Gerwurztraminer would work equally well)

1 bay leaf

1/4 to 1/2 tsp. dried thyme

1 T. dried parlsey

1/4 cup all-purpose flour

3/4 cup light cream (half-and-half)

1/2 tsp. sea salt (or to taste)

8 ounces dried wide egg noodles, cooked per package directions

In between steps for the fricassee, cook the egg noodles per directions, drain, cover and set aside to keep warm.

Melt the butter in a 12" skillet over medium heat.  

If your pearl onions are not yet thawed, now is the time.  Put them in a colander and rinse under tepid running water until all signs of frost or ice are gone.  Drain well.  Set aside.

Next, rinse the chicken pieces and pat dry thoroughly with paper towels.  If the breast halves are very large, cut each into 2 or 3 smaller serving-size pieces.  Put the pieces into the skillet and sprinkle with ground white pepper.  Cook gently for about 10 minutes, turning every minute or so, until the chicken meat firms up nicely, taking care not to let it brown beyond a pale golden color.  Reduce the heat to low, cover, and cook for about 10 more minutes.  Turn as needed to avoid excessive browning.

Remove the chicken pieces to a plate and set aside.

Add the pearl onions, sliced mushrooms, garlic, chicken broth, wine, bay leaf, parsley and thyme to the skillet.  Adjust the heat as needed to get a gentle simmer, cover, and cook all together for about 10 minutes.  Now return the chicken parts to the skillet.  Cover and adjust the heat so everything is simmering gently; continue cooking for 15 to 20 minutes.

Remove the chicken pieces again, using the plate you used earlier.

In a small bowl, whisk the light cream into the flour to make a smooth thickening roux.  Now add the roux slowly to the simmering sauce (about 1/4 at a time, to avoid lumping), stirring or whisking gently as the sauce thickens.  No lumps here!  Taste; add salt as needed. 

Allow to simmer gently for another minute or 2.  Spoon a chicken portion and a generous scoop of the onions, mushrooms & sauce over each serving of hot cooked egg noodles.

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The delicious sauce enhances yet doesn't overwhelm.  The flavor is wonderful!   I served tender spears of first-of-the-season asparagus with our meal.  Green English peas, steamed and buttered, could be served instead.  A crisp salad would also go well.  

My husband, who does not care much for poultry of any sort, declared "This is pretty good".  High praise indeed from my live-in food critic  ;-)

VEGGIE MINESTRONE

A friend of mine recently posted a link to a recipe for Minestrone that uses no meat, not even meat stock.  I was immediately curious about it for two reasons:  1) it uses no meat; and 2) it is chock full of vegetables!  

PHOTO:  Almost done!  I've just added the spinach, zucchini, beans and pasta here. 

I am not a vegetarian -- I don't think we were meant to limit our diet in this way -- but I do try to find ways to get more veggies into our diet, so this sounded like something I wanted to try.  So, using the linked recipe as a "template", I went to work customizing it to make it my own!  Honestly, I had my doubts about how much flavor it would have without a good stock for a base, but I was pleasantly surprised.  

Anyway, here is my version of this classic soup:

VEGGIE MINESTRONE

Makes 8 servings

3 tbsp olive oil

1 medium onion, diced

2 large cloves of garlic, minced

2 carrots, peeled and diced

2 large celery ribs, diced

2 cups frozen cut green beans (thaw under cool running water; drain)

1/4 of a green cabbage, coarsely chopped

1 can (14.5 oz) diced tomatoes in juice, undrained

1 can (8 oz) tomato sauce

3 tsp. dried basil

2 tsp. dried oregano

2 tsp. sugar

1 tsp. sea salt

1/4 tsp. ground black pepper

8 cups boiling water

1 can (14 oz) cannellini beans (aka white kidney beans), rinsed and drained

2 cups packed fresh baby spinach leaves

2 medium red or gold potatoes, peeled and diced

1 medium zucchini, diced

4 oz uncooked macaroni (any small shape you like; I used mini seashells)

2 tbsp beef-flavored soup base or 2 bouillon cubes (optional; I like the flavor boost this gives, but it isn't essential if you want this to be totally vegan)

Heat the oil over medium-high in a 5- or 6-quart Dutch oven or other large deep pot.

Add the onion and garlic, and saute until they just begin to brown.  Immediately add the carrots, celery, thawed green beans, cabbage, diced tomatoes and tomato sauce; stir to distribute.  Next, add the basil, oregano, sugar, sea salt and black pepper.

Now add the boiling water.  [NOTE: You can use cold water if you like, but you will need to bump up the heat and wait for it to come back to boiling -- it's just so much faster if you preheat the water.]  Once it begins to boil, reduce the heat and simmer, uncovered, for about 30 minutes or until the veggies are tender.  Stir occasionally.

It's time to add the cannellini beans, fresh spinach, diced potato and zucchini, and the pasta.  Continue simmering, adjusting heat as needed, until the potatoes are tender and the pasta is cooked.  Add more water, 1 cup at a time, if the pasta absorbs it too quickly.  

During this final stage, be sure to taste the broth and adjust the seasonings to your taste.  This is where I added the soup base;  I consider it a good move as it gave the broth an added depth of flavor, but you can skip it if you prefer.

Garnish each bowl with a generous sprinkle of grated Parmesan.  Serve with slabs of crusty French bread. 

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NOTE:  This is a very hearty soup, almost a veggie 'stew'.  If you prefer it soupier, simply cut back on the veggie ingredients by about 25%.

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My husband is very particular about his food, so when he went out of his way to poke his head into my 'office' just to tell me "that's some GOOD minestrone", it was high praise indeed :-)