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Temps were crisp so I made “Apple Cranberry Crisp”

Between a neighbor’s apple tree and two of my favorite produce stands, I’ve accumulated quite a haul of apples.   Just before Halloween I drove to Diehl’s Produce of Annapolis in the waterfront community known as The Maritime Republic of Eastport.

Found crates and crates of apples and pears from Adams County, Pennsylvania ranging from Honey Crisp, Crimson Crisp, and Red and Golden Delicious to Fuji varieties.

Adams Co., Pa. apples from Diehl’s Produce of Annapolis.
Pumprheys Farm Stand in Milersville, Md. had great Winesaps, Granny Smith’s and Golden Delicious varieties.

A week later drove to Pumphrey’s Farm Stand in Millersville, Maryland where I was guaranteed to find great Winesaps, Granny Smith’s and Golden Delicious  from Maryland orchards right up til’ Thanksgiving.  (Include chopped Winesaps in my turkey stuffing.)

Froze the apples from my neighbor’s tree and some of the Winesaps by slicing them and layering them in sealed freezer bags.  (Learned the trick from “The Big Book of Preserving the Harvest”.)   They come in handy in the dead of winter when you can use them for pancakes, upside down cakes, or sauteed as a side dish.

On the first cold day of November, I hunted up my  notebook of personally collected recipes and raided my store of apples to make Apple Cranberry Crisp.  I chose a mix of sweet and sour apples including Crimson Crisps, Golden Delicious, Winesaps and Granny Smiths.

My favorite Apple Crisp recipe can be found on a yellowed page I clipped from The Capital newspaper a decade ago.  I’ve altered the recipe by adding cranberries for an extra bit of tartness and renamed it accordingly.  Hope you’ll enjoy it as much as I do.

Apple Cranberry Crisp

4 cups of baking apples (about 6 medium)

1/4 to 1/2 cup chopped raw cranberries

1/2 cup raisins (optional)

1/2 cup packed brown sugar

1/2 cup flour

1/2 cup rolled oats

1/2 cup chopped walnuts

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup butter

 

 

Soften butter.

 

 

 

Blend flour, oats, cinnamon, nutmeg, brown sugar and butter together.

Mix in nuts, and raisins.

 

Meantime, grease an 8-inch round or square pan. 

Peel and slice the apples and layer them in the pan along with the chopped cranberries.

Spread the crumb mixture over the apples and cranberries patting into place.

Bake in a 350 degree oven 35 minutes.  Depending on the firmness of the apples, I might bake a few extra minutes.  Remove from oven and  set out to cool for a few minutes.  Then slice and enjoy with or without a dollop of vanilla ice cream and a steaming cup of coffee.

Serve the Apple Cranberry Crisp while warm with or without a dollop of vanilla ice cream.

My idea of comfort food, Apple Cranberry Crisp is really great to serve for dessert or as a special treat when friends drop by.  It gets raves every time.

 

 

 

 

 

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From garden to table, late season string beans, squash delight the taste buds

Autumn leaves are falling so I checked my little vegetable patch to see what’s left for me to harvest.  There are lots of herbs, some tomatoes and, oh yes, beans.  I’m only able to raise a limited amount.  But nothing tastes better than string beans fresh from the garden.

Much like my mom and grand mom, I enjoy sitting on the porch and snapping the ends off string beans fresh from the garden. Husked corn’s already in the fridge.

I find it relaxing to sit on the porch and snap the ends off beans…even better when a friend or family member joins me in the effort.

My mother Margaret Owings and my grandmother Fanny Belle Elseroad made the most extraordinary string beans . They’d simmer them on the stove top with ham hocks or bacon drippings the old fashioned way for hours…a method  that produced a flavor and texture that can only be described as meaty.

My own method for cooking green beans is  similar but modified for a shorter cooking time.  It’s easy to grab a ham hock from my freezer but it takes time for the meat to give up its flavor.  So, if I’m busy, I’ll usually substitute  bacon.

The recipe I’ve come up with is more of a guideline that’s flexible depending on the amount of beans you’re using.  It requires that you taste the beans while cooking so that salt and seasonings may be adjusted.  I’ve based the following measurements and instructions on roughly 1-1/2 to 2 pounds of freshly harvested green beans.

I’ve shortened the time required to make the recipe to around 30 minutes but allowing 40 minutes or even an hour enhances the flavor.  While they are cooking I’ll work on other dishes including the summer squash recipe further down the page.

“String Beans My Way”

A large saucepan or dutch oven

1-1/2 to 2 pounds of string beans

3 or 4 strips of bacon

2  inches of water

A drizzle of olive oil

1/2 teaspoon of sugar

1/2 to 1 teaspoon of salt (start with less than 1/2 teaspoon and add more as needed)

Several pinches of dried dill

2 teaspoons of cider vinegar

Gather the beans from your garden or buy them from a local farmer’s market or produce stand.  As a last resort, buy them from a supermarket.

Snap the ends off the beans

Give them a good rinse and set them aside

While the bacon was cooking for the beans, I sliced tomatoes for another dish.

Fry 3 or 4 strips of bacon.  When done drain the bacon on paper towels and reserve 2 Tablespoons of drippings.  Set aside.

Place the string beans  in a large saucepan or dutch oven with 2 to 3 inches inches of water depending on amount of beans

Drizzle with olive oil

Turn the heat on the burner to high till the water begins to boil and then turn it down to simmer

Add 2 Tablespoons of bacon drippings

Add 1/2 teaspoon of sugar and sprinkle with less than 1/2 teaspoon of salt. (Add more as you go along according to taste up to 1 whole teaspoon))

Sprinkle liberally with dried dill

Allow beans to simmer on a back burner while you prepare other dishes and turn them from time to time

Had more vegetables to slice than room on my cutting board. But the water beneath the string beans was heating up nicely.

Add cider vinegar to beans starting with 1 or 2 teaspoons but tasting and adding  more as needed.

Crumble half the bacon and add to the pot

Before serving, top beans with remaining crumbled bacon

Meanwhile, prepare ingredients for other sidedishes.  The growing season for yellow squash is nearing an end so I like to saute them along with other vegetables.  You can’t beat the fresh taste and lightness of this dish.

Yellow Summer Squash with Mushrooms and Peppers

3 yellow squash

1 Tablespoon of olive oil

2 Tablespoons water

1 clove of garlic

3 slices of a large yellow onion

Half a red pepper sliced

4 or 5 mushrooms sliced

Leaves of fresh sage and  fresh basil if you have them

Add about a Tablespoon of olive oil to a saute pan along with 2 inches of water.  Arrange sliced squash in pan with onion slices and garlic and saute briefly

Layer in sliced peppers and mushrooms and add 1 or 2 torn or chopped sage leaves and basil leaves

The fragrances of the onions, garlic, sage and basil as they cook are wonderful. Such a colorful dish too.

Turn several times while cooking  (takes less than ten minutes).  Turn off heat but keep warm.  Both dishes go especially well with pork or chicken.  And if you have any string beans left over, they’re even better warmed over the second day.

 

 

 

 

 

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Chives in bloom? Perfect time for Mary Swanson’s Scandinavian Potato Salad

From the moment my garlic chives pop out of the soil each spring till frost threatens and they disappear to overwinter below ground, I use them by the handful.  I particularly love when the chives burst into bloom at the end of August.  Bumblebees and honeybees swarm above them in the afternoon sun and frequently touch down on the lovely white blossoms pollinating as they go.

Garlic chives are one of my favorite herbs.  They are mild with a flavor between spring onions and garlic.  I occasionally use them to make my friend Mary Swanson’s wonderful Scandinavian Potato Salad recipe – a salad that’s perfect for an outdoor meal.

I first tasted this dish at  a “race day” luncheon for six prepared by Mary and her husband Ernie, a fine cook in his own right.  The Swansons are avid Formula I auto racing fans – a passion we all share.  So getting together to watch live coverage from racetracks around the globe is a fun way to spend an afternoon.

Scandinavian Potato Salad was but one star of the race day meal.  Ernie’s perfectly prepared pork medallions were great and Mary’s colorful pepper-studded black bean salad  hit the spot.

Still, it was the potato salad that captured my attention.  Different from any I’d ever tasted, it was so good I had a second helping.  I immediately asked for the recipe and Mary kindly wrote it out for me.  I share it now with you.

Mary Swanson’s Scandinavian Potato Salad

6 to 8 potatoes (Any kind  will do.  I used some white potatoes I had on hand, however, Mary most often uses medium sized red bliss potatoes.)

2 teaspoons salt (Add most to cooking water but reserve a little for dressing. Adjust to taste in accordance with amount of potatoes used.)

1 bunch garlic chives  (lavender-blossomed onion chives can be substituted and are equally good)

1/3 cup oil  (extra virgin olive oil is good but your choice)

1/4 cup red wine vinegar

1 Tablespoon sugar

1 teaspoon Dijon mustard

Remaining salt

1/2 teaspoon pepper (Or peppercorns – several grinds of the pepper mill)

Slice potatoes in rounds and place in a large saucepan with 2 to 3 inches of water and most of the salt. Bring to a boil.  Reduce heat.  Simmer till done.  Drain potatoes and place in large bowl.

Meantime make dressing by combining oil, sugar, the remaining

salt, the Dijon mustard and pepper.  Mix well and pour over potatoes and chives.  (Best done while potatoes are still warm when dressing’s easily absorbed.)  Can set out early as this mayonnaise-free side dish will not spoil if the day is warm.

Mary emphasizes that this is truly a taste-as-you go recipe with the amount of salt added determined by the number and size of the potatoes used.  You can add an extra dash or two of vinegar for a more piquant flavor.

This tangy potato salad is a great accompaniment for meat or poultry and is so easy to make.  I served it this time with steak and end-of-summer veggies including Anne Arundel County corn on the cob from Pumphrey’s Farmstand on Veteran’s Highway in Millersville, Maryland and just picked green beans prepared the old-fashioned way.

Everyone grabbed a plate and enjoyed the meal,.  Even our guilty-looking  cat Biscuit (who invited himself to dinner) managed to con us out of several bites of steak and had a fine old time.

               Everybody grab a plate and help yourselves.  No…not you Biscuit!
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Company coming and pinched for time? Pork’s the answer

Company’s headed to my house for dinner…a sister and an assortment of sons, nieces and nephews.  But I’ve no time to spare…not even a few minutes to run to the supermarket.

Today, even those who love to cook – like me – are sooo busy we worry about having guests.  Will we be able to get dinner on the table in time?

I decide there’s no reason to panic.

I thawed a pork loin I took out of the freezer and have leftover ham slices to grill for a nephew who prefers it.  There are apples to saute with cinnamon and rice and peas for equally quick side dishes.  A cake and  fresh peaches will suffice for dessert.

So I can relax a little.

Roasting a pork loin is easy….and takes little time to prepare

Find a shallow roasting pan  and place the pork in the center.  Coat the roast with olive oil.  Tear or finely chop fresh thyme, sage and rosemary and sprinkle over the pork.  Or, substitute dried herbs.

Add a quarter cup of water to pan.  Roast on middle rack of oven at 400 degrees for one hour and fifteen minutes… or slightly longer for a larger roast.  (Can cut the pork loin in half to reduce cooking time.)  If you wish,  lightly salt meat halfway through cooking.

Meantime, set the table and prepare the side dishes.

Sauteed apples are simple.  

Just wash and slice the apples and layer them in a non-stick saucepan in which you’ve melted two tablespoons of butter.  Sprinkle with cinnamon.  (Add a tablespoon or two of water if needed.)  Turn with a spatula as they cook.  Keep warm.

Rice would be nice…even better with olives and mushrooms.

Rice with olives and mushrooms

1 cup white rice

1 clove garlic smashed, diced

1 teaspoon diced onion

2 tablespoons diced red pepper

1 tablespoon diced celery

4 to 6 mushrooms sliced

4 or 5 black olives sliced

4 green olives sliced

2 cups water

1 teaspoon salt

1/4 teaspoon of turmeric for flavor (or more according to your taste)

Add rice to a saucepan and rinse several times until water runs clear.  Drain rice and move to side of saucepan.  Add olive oil and saute garlic, onion, red pepper and celery.  Then fold the rice into the oil with the veggies.  Add the mushrooms followed by 2 cups of water and teaspoon of salt.  Add the olives and turmeric and  bring to a boil.  Lower the heat and simmer until the water has evaporated and the rice is cooked.

Dinner’s ready and the pork looks great.

Need last minute dessert 

                   Fresh peaches over cake

Am lucky I didn’t ice the cake I made yesterday.

And luckier still to have someone volunteer to slice it.

Mix sliced peaches (these were from a nearby produce stand) with a little sugar and a few raspberries. Pour them over the slices of cake. (You can easily substitute store-bought pound cake slices.)

 

 

All that’s needed is a dollop of whipped cream.

 

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Savor summer’s flavors with Curried Green Tomatoes, Zesty Zucchini Salad

Reasoning that Diehl’s Produce of Severna Park was the ideal candidate for a Local Food Picks column I was writing for Annapolis-based Capital Newspaper in July of 2011, I hopped on my bike and pedaled toward the open-air market.

From plums, peaches and melons to Eastern Shore corn on the cob, the produce beneath the red and white striped tents was picture perfect…great for the column.  But I needed a recipe or two to share with our readers so I  searched out manager Jennifer Diehl.  Pointing to several cardboard cartons of good-sized green tomatoes Jennifer said, “I have just the recipe for you.”

According to Jennifer, longtime customer Judy Ridgely shared her recipe for Curried Green Tomatoes with the Diehl family and they found it absolutely delicious.

It’s definitely one of the most delightful summer recipes I’ve ever tasted and very easy to make.  With Judy’s blessing, we shared it with Capital readers in 2011 and share it now with you.

Judy Ridgely’s Curried Green Tomatoes

2 tablespoons butter

1/2 onion chopped relatively fine

1-1/2 teaspoons curry powder

Pinch cayenne pepper

2 cups coarsely chopped green tomatoes

Salt to taste

 

 

 

 

Chop tomatoes and onions.  Melt butter in a skillet or non-stick pan.  Add the onion and cook slowly until translucent.

Add curry powder and blend well.  Stir in a pinch of cayenne pepper.

Add green tomatoes and cook, stirring for 3 to 4 minutes during which time they’ll from green to gold.  I like them served warm with a range of meats or poultry.

Green tomatoes were not the only great looking veggie “starring” at Diehl’s that day.  At a nearby stand, I found the makings for a recipe of my own creation.

With such a wide variety of local and regional vegetables available mid-July, it wasn’t hard to choose ingredients for a super salad.

Sharon Lee’s Zesty Zucchini Salad with Balsamic Vinegar Dressing

This refreshing salad makes a pretty first course for a summer supper. The main course this day was a casserole dish featuring chicken and mushrooms.

The  vegetables used for this dish can vary according to what looks fresh.  (Cucumbers substituted for the zucchini are equally delicious. )

                          The basic recipe

2 small zucchini (or 1 large)  –  sliced in rounds 

1 small yellow summer squash –  sliced in rounds

1/2 red and/or green pepper roughly diced

6 to 12 cherry tomatoes – sliced in half

Slices of mild onion (like Vidalia) to taste 

2 or 3 leaves of basil and/or freshly picked sage

Sprigs of flat leaf parsley

Extra virgin olive oil

Balsamic vinegar

Red wine vinegar

1 teaspoon of sugar

Mushrooms (optional )

Wash and gently dry the vegetables.  Then chop the zucchini and squash into rounds, halve the cherry tomatoes, and slice the onions, peppers and mushrooms.

Layer the zucchini, squash and onions in a pretty bowl or serving dish.  Add additional layers of peppers, and cherry tomatoes.  Top with finely chopped basil, parsley and/or sage.  

When finished,  sprinkle sugar lightly over the top of the salad.

Drizzle with olive oil and  balsamic vinegar.  Finish by adding a splash of red wine vinegar for a pleasant touch of tartness.  Toss ingredients together and plate.

Serve separately or as an accompaniment to poultry, meat or fish along with other side dishes.  Though delicious when served immediately, the salad is even better when allowed to marinate in the refrigerator for an hour or more.

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Simple Summer Supper simmers as you play – Sally’s Chicken Cacciatore, lemony cookies too

An invitation to dinner at Sally and Ken Stier’s home is always a delight.  You know dinner will be great and you’ll have the fun of watching Sally – the most naturally gifted cook I know – prepare it.

Stepping through the door on our latest visit, we were greeted by the aroma of Chicken Cacciatore simmering away on the stove.  Handed a glass of wine, other guests  joined artist Ken in the studio where his watercolors are displayed.

But I hung out in the kitchen where Sally moved effortlessly from sink to counter to stove – washing and trimming green beans, cutting up vegetables for a salad,  giving the chicken an occasional stir – and chatting all the while.

Served in the dining room with salad and the aforementioned green beans, the Cacciatore was superb. The recipe for it originated with Sally’s Italian mother Millie Ruggieri Pannell  who made it often.

“Our family didn’t have a lot of money so my mother was thrifty.  This recipe using chicken thighs was easy on the budget,” she said.

Sally shares it here.

Millie Ruggieri Pannell’s Chicken Cacciatore

1 Tablespoon olive oil

8 Chicken thighs

(Sally used skinless, deboned thighs her supermarket had on sale but says using bone-in thighs with skin on works well too)

1 whole red pepper diced

1  16-ounce can diced tomatoes (any good brand)

1  8-ounce can diced tomatoes (any good brand)

Handful of mushroom slices (optional)

(You’ll need a large saucepan or skillet.)

Heat oil over high heat and brown the 8 thighs on both sides.  Remove thighs from pan to a plate.

Saute diced pepper in remaining fat (if excessive pour a bit off)

Return thighs to pan.

Pour both cans of diced tomatoes into pan over chicken and toss in mushrooms if using.

Turn down heat and allow to simmer for two to three hours

Serve over spaghetti or linguine

I like to serve Chicken Cacciatore over spaghetti with a simple green salad.

Note: The diced red pepper and long simmering time develop an amazing depth of flavor…without adding any salt.  Sally’s family grows mushrooms so she’ll sometimes add a handful but they’re optional.

Since both the tomatoes and red pepper in this hearty recipe are packed with vitamins and a good source of dietary fiber,  I find a  green salad the perfect complement.

For a light dessert, I like to trot out a recipe for lemon sugar cookies that I discovered over a decade ago in a book called “Lighthearted Everyday Cooking” by Anne Lindsay published in conjunction with The Heart and Stroke Foundation of Canada in 1991.  It’s still available.

I got my copy in 1994 at a time when the American Medical Association was recommending that polyunsaturated margarine be used in place of butter.  Thus, margarine is the fat listed in the recipe.  I recommend using a “trans-fat free” margarine like Land O’Lakes .

I’ve made only one ingredient switch to the original recipe substituting finely ground millet for some of the flour as it adds a light but interesting texture.

Lemon Sugar Cookies

1/4 cup soft trans-fat free margarine

2/3 cup granulated sugar

1 egg

2 Tablespoons lemon juice

1-1/4 cups all purpose or unbleached flour

2-1/2 Tablespoons plus 1 teaspoon more unbleached flour mixed with 2-1/2 Tablespoons of finely ground *millet  (or 1/3 cup wheat flour)

Grated rind of 2 lemons

1/2 teaspoon baking soda

1 Tablespoon granulated sugar for sprinkling

Mix together soft margarine and sugar and add egg.  Mix well.

Then squeeze and add two Tablespoons lemon juice.  Beat until light and fluffy.

 

Add flour, millet/flour mixture (or whole wheat flour), grated lemon rind and baking soda.

 

 

 

Shape tablespoonfulls (I use two soup spoons) of dough into balls.

 

 

 

Place on greased cookie sheets.  (I coat my timeworn favorite cookie sheets with canola oil.)  Use the tines of a fork to press the balls of dough flat. Sprinkle a little granulated sugar on top.

Bake in 350 degree oven for 10 minutes or till firm.  Makes 40 cookies that smell heavenly while baking and taste even better.

Light and lemony, these cookies are wonderful on their own or served with a piece of fruit and tea or coffee.

 

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It’s Berry Time – from Banana/Berry Pancakes to Chilled Blueberry Soup

It’s berry time, one of my favorite times of the year.  Nothing tastes quite like berries ripened on the vine.  And lucky me.  Strawberry season has begun and I’ve found several sources nearby.

Baltimore-based Zahradka Farms brought boxes and boxes of freshly picked strawberries to the Severna Park Farmers Market on Saturday.  Also found strawberries at Diehl’s Produce Severna Park and at Diehl”s Produce of Annapolis.

Of course,  when white blossoms appear on the black raspberry vines in my own garden in April, I love it.  By the end of May, they’re beginning to ripen and I watch with anticipation as they turn from light green to red and finally deep purple.

I love watching the black raspberries in my garden ripen as they turn from light green to red and, finally, to purple.

This year I’ll have quite a haul of my own berries.  But I also have local sources for pick-your-own red raspberries, blackberries and blueberries  – enough to pick and eat with plenty left over to freeze.

(To freeze,  rinse berries, scatter them  on a cookie sheet and place uncovered in your refrigerator’s freezer.  When frozen, transfer  into containers or seal in freezer bags.)

Berries are splendid eaten in dessert dishes unadorned…or with a dollop of whipped cream.  However,  I use fresh and frozen berries of all kinds in a variety of recipes including Banana/Berry Pancakes.  The easy-to-make recipe is one you can play with by substituting different grains or berries.

You’ll need a pan or grill large enough to accommodate several pancakes at once. A cast-iron skillet or non-stick saute pan works well.  An ice cream scoop is handy for  transferring the batter from bowl to  pan.

Banana/Berry Pancakes

Dry ingredients:

1-1/4 cup flour (all-purpose or unbleached)

Pinch of salt

2 teaspoons of baking powder (Can use three if you go for fluffy)

Combine

Next four ingredients (which are optional) add flavor and  texture

1 handful Old Fashioned Oats (any brand)

1 teaspoon Sesame seeds (no need to toast)

1 teaspoon ground flax seed (grind in electric coffee grinder)

1 Tablespoon ground  buckwheat

Wet ingredients:

1 mashed banana

1 egg

1 heaping Tablespoon of plain yogurt (not Greek)

1 cup of milk (or more if needed to thin batter)

2 Tablespoons Canola oil

Berries (any variety and as many as you like)

First, mix dry ingredients together.  (You’ll note that I do not include sugar as an ingredient since the banana adds sweetness enough.)

Next, add the mashed banana followed by the egg, plain yogurt and milk. Add the Canola oil last.  Mix well by hand.

Add berries.  In this case, I used sliced strawberries, black raspberries and blueberries.

Mix well and let batter stand while you coat the pan with a light film of canola oil and heat it.

When the pan is hot, add a pat of butter and swirl pan.  Then, use a spoon or ice cream scoop to transfer batter into the pan. These hearty pancakes are quite filling so I make them medium sized.  When bubbles appear on top of the batter, flip the pancakes over with a spatula.  You’ll see that they are nicely browned.  (You may have to flip again if any uncooked batter remains on top.

You’ll note that they are not perfectly symmetrical (but they are delicious) . When done on both sides, transfer the pancakes  to a plate and top with  butter and syrup.

For house guests, I’ll add bacon or ham but for busy family members, grabbing a plate full of these hearty pancakes with a cup of coffee is a fine start to the day.

My most recent recipe discovery blueberry-wise came as a surprise to me and all who tasted it at Benevolent Baskets‘ luncheon at Chartwell Golf and Country Club.  Organized by co-founders Karen Lerario and Lesley Geisel as a fundraiser for Benevolent Baskets’ transitional skills  program for homeless women, the luncheon featured a three-course meal prepared by Chef Andrew Maggitti  including his amazing Chilled Blueberry Soup.  We were delighted to get his recipe.

As cocktail hour ended at the Benevolent Baskets’ fundraising luncheon, our first course –  cups of Chef Andrew’s Chilled Blueberry Soup – appeared on the tables. The soup’s deep purple hue perfectly matched the table centerpieces.

Chef Andrew Maggitti’s Chilled Blueberry Soup

4 cups blueberries

4 Tablespoons sugar

1 teaspoon lemon zest

1/4 teaspoon ground ginger

1/8 teaspoon all spice

Blend the first five ingredients in blender

Then add:

1/3 bottle of Riesling

2 Tablespoons sour cream

2 Tablespoons lemon juice

Blend  and then add:

8 ounces of plain yogurt

2 ounces of simple syrup

Blend until smooth and strain through chinois (strainer)

Chef Andrew created the soup in conjunction with the fundraiser’s “Be Fit for Benevolence” theme and followed the first course with an entree of Lemon Pepper Marinated Chicken Breast on a bed of Quinoa topped with Pineapple Relish and a dessert of Chocolate Hazelnut Polenta Torte.

 

 

 

 

 

 

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Anyone for a cookie? Betcha can’t eat just one.

Nothing like a cookie with friends over coffee…or as a bribe to get a husband or son to remove the dead bird your cat just dropped at your feet.

The recipes for peanut butter cookies and oatmeal cookies that follow fill the bill in either case.  I’ve made both kinds  hundreds of times and often serve them as after-dinner dessert.

I’ve adjusted the measurements of ingredients so each recipe now provides 2-1/2 dozen cookies…enough for guests with only a few left over for me to pig out on.

My recipe for Peanut Butter Cookies comes from the well-thumbed pages of the Better Homes and Gardens Cookbook I was given by my Aunt Ann as part of her wedding gift.  (Since I didn’t even know how to boil water, it was a great gift.)

I’ve changed just two ingredients over the years. The recipe called for “shortening” which I was told  meant “Crisco”.   Never had any on hand so have used butter or trans-fat free margarine.  I’ve also used chunky as opposed to smooth peanut butter.

Peanut Butter Cookies

Preheat oven to 350 degrees

1/2 cup shortening  (I like to use  www.landolakes.com butter or trans-fat free margarine)

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg

1/2 teaspoon vanilla

1/2 cup peanut butter (hubby’s favorite SKIPPY® chunky peanut butter)

1-1/2 cups all-purpose flour (I prefer unbleached)

1 teaspoon soda

1/4 teaspoon salt

Cream shortening, sugars, egg, vanilla and peanut butter.  Sift and stir dry ingredients into creamed mixture.

Drop by rounded teaspoons or soup spoons) on ungreased cookie sheet.  Press back of fork into each to make crisscrosses.

Bake on ungreased cookie sheet  in 350 degree oven for approximately 10 minutes till lightly browned

I have to hide these peanut butter cookies or they’ll get eaten before I’m ready to serve them.

My second go-to cookie also began as a Better Homes and Gardens Cookbook recipe called Oatmeal Crisps.  Due to my penchant for changing recipes, the original version has evolved quite a bit.  I love incorporating unusual grains in my recipes so this variation for Oatmeal Raisin Cookies with Amaranth includes amaranth, millet, sunflower seeds and raisins.  The cookies are yummy.

Cultivated centuries ago by the Aztecs, amaranth is not a grain that’s well-known today.  It’s gluten-free and a high-quality source of plant protein.  It’s also high in iron and calcium.  I use just a handful in this recipe to add texture and a delightful crunch.  Amaranth can be found in organic markets as well as some supermarkets.

Millet is another gluten-free grain that originated in Africa.  It’s high in essential minerals and has a sort of nutty taste that I’m fond of.  I use millet in many recipes, usually grinding it first in a coffee grinder.  The millet adds additional texture to the recipe along with sunflower seeds.  Look for millet in supermarkets or organic stores.

The addition of amaranth gives these oatmeal raisin cookies a pleasant crunch.

Oatmeal Raisin Cookies with Amaranth

Preheat oven to 350 degrees and plump 1/4 cup of raisins and/or dried cranberries in hot water

1/2 cup shortening (or substitute butter or margarine

1/2 cup brown sugar

1/2 cup granulated sugar

1 egg

1/2 teaspoon vanilla

3/4 cup all purpose flour (I use unbleached)

Scant 1/4 teaspoon of cinammon

1/2 teaspoon salt

1/2 teaspoon baking soda

1-1/2 cups old fashioned oats

1 handful of amaranth grains

1 handful of millet (ground in a coffee bean grinder is best though can leave whole)

Approximately 1/4 cup of hulled sunflower seeds (or can use walnuts)

1/4 cup of plumped raisins (and/or dried cranberries)

Cream shortening or butter and sugars.  Add egg and vanilla.  Beat well.  Mix together and add flour, cinnamon, salt, and baking soda.  Stir in oats, handful of amaranth, handful of millet, and sunflower seeds.  Mix.  Fold in plumped raisins and/or cranberries.

Form into rolls and refrigerate in plastic wrap.  When chilled, slice dough into 1/4 inch thick rounds and place on cookie sheet……or simply cover dough in the bowl with plastic wrap and chill. Then scoop dough from bowl with teaspoon or soup spoon.  Place on ungreased cookie sheet at 350 degrees and bake until lightly browned (10 to 12 minutes).

 

 

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Savory Meatloaf – Skip The Jelly

For years, I tried to come up with an acceptable meatloaf…..my husband John’s favorite comfort food. I failed.

My original attempts were based on a basic cookbook recipe and tips from my mother (who made fabulous meatloaf but never relied on a recipe).

I had the basics right.  I used ground beef and/or ground pork, chopped onion, chopped celery, crumbs of some sort, a squirt or two of ketchup and an egg to hold it together.  But my meatloaf was consistently bland.

A decade later it finally occurred to me to ask my mother what I could be doing wrong.

“Did you add the grape jelly?” she asked.

Flabbergasted, I wondered if I’d heard her correctly but took her suggestion to heart.  I didn’t have any grape jelly but added a teaspoon of sugar to my next meatloaf with amazingly good results.  The sugar balanced the other ingredients.

I next copied the technique of sauteing the chopped veggies before adding them to the meat from a local chef.  The recipe I ended up with for “savory” rather than sweet meat loaf follows.

It’s simple to make though I add many herbs and spices.  You’ll note that this meatloaf is not coated with a tomato-based sauce because it’s delicious without.

               Sharon Lee’s Savory Meatloaf

(Serves 4)

1-1/2 or 2 pounds ground beef (or half ground beef and half ground pork)

Bread crumbs – Two handfuls  (Grind my own but can be purchased)

Chopped onion (equivalent to two tablespoons)

Chopped green pepper ( equivalent to two tablespoons)

Chopped celery (equivalent to two tablespoons)

Two or three dashes of salt from shaker

1 teaspoon sugar

Fresh or dried oregano, thyme, rosemary, and parsley

Pinch of cayenne pepper

Dash of poultry seasoning

Dash of onion powder

Two or three dashes Worcestershire Sauce

Two or three dashes Soy Sauce

1 egg

2 dollops of ketchup

First, find a large bowl or pan to mix the ingredients in  (I use an old sheet pan). Arrange the ground meat in the pan. Add two handfuls of breadcrumbs.  Chop the onions, peppers and celery.

 

Next, saute the onions separately in some olive oil.  When translucent add them to the meat and breadcrumbs.  Add a bit more olive oil to the pan. Saute the green peppers and add them to the meat mixture.  Saute the celery and add it as well.

Add seasonings beginning with two shakes of salt (or to your taste). Next add the all-important teaspoon of sugar and your favorite herbs.  I like oregano, thyme, rosemary and parsley.  If fresh, strip from stems.  If dried, rub pinch or two between your fingers to release the oils.

For great flavor, add a pinch of cayenne, a pinch of poultry seasoning and a pinch of onion powder followed by two dashes of Worcestershire Sauce and two dashes of soy sauce.

 

 

Finish by adding one egg and two dollops of ketchup.  Then mix everything together with your hands.

 

Move the meat mixture to a loaf pan.  Place in the oven and bake at 350 degrees for one hour.

Half way through cooking, pour off accumulated fat.  Place back in the oven until the meat loaf appears firm and the top is nicely browned.

You can bake potatoes along with the meatloaf for an easy meal or prepare the easy-to-make turmeric rice.  (Recipe below.)

For an easy buffet dinner after watching the Indianapolis 500 auto race on TV with friends, this meatloaf is ideal. Serve it with turmeric rice with garlic, red peppers and mushrooms, green beans and cinnamon applesauce. Ice cream for dessert.

                                           Turmeric Rice

1 cup white rice

1 clove garlic smashed and chopped

1 teaspoon roughly diced onion

2 tablespoons diced red pepper

2 tablespoons diced mushrooms

2 cups water

1 teaspoon salt

Quarter teaspoon of turmeric (or more according to your taste)

Add rice to saucepan and rinse several times until water runs clear.  Drain rice and press toward side of saucepan.  Add olive oil and saute garlic, onion and red pepper and fold the rice into the oil with the veggies.  Add the mushrooms followed by the 2 cups of water and teaspoon of salt.  Bring to a boil.  Then lower the heat and simmer until the water has evaporated and the rice is done.

 

 

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Easter Eggs the Easy Way

Perhaps like me, you’ll be having family around your table for Easter Sunday…adult children or grandchildren who love Easter eggs.  You love having a large bowl of pretty pastel eggs as a centerpiece/menu item for brunch.  But you don’t have any small kids around at the moment to help dye eggs.

With other preparations to make for the holiday, you’re much to busy to line up small cups of dye and dip eggs all afternoon.  So what are you to do?

Having found myself with this dilemma on more than one occasion, I wisely adopted my mother Margaret Owings’ shortcut for easy Easter eggs.

You simply dye the eggs while simultaneously hard boiling them.  All that is required is pots in which to boil water, a tablespoon, some food coloring and some vinegar.

Easter Eggs the Easy Way

Three dozen eggs  (Grade A large)

Three large pots filled three-quarters full with water

Three tablespoons white or cider vinegar per pot

Thirty or more drops of yellow, red, blue or green McCormick’s food coloring (can mix other colors according to directions on box)

Add three teaspoons of vinegar to each pot of water and turn on the burners.  Remove eggs from carton and drop carefully in the pots.  Squeeze in approximately thirty drops of food coloring per pot depending on how deep you want the color to be.  Bring the water to a boil, then lower it to a simmer and cover each pan with a lid.  Let the eggs simmer for 15 minutes.

Extract eggs.  You can submerge them in cold water for easier peeling but I usually place them back in the egg cartons to cool before arranging them in a bowl or basket.  I’ll serve them with homemade muffins or quick bread with juice and coffee for Easter brunch.