Green Tomato Pie

I cleaned out the greenhouse the other day, and although it really was a pretty good tomato season for our cold area, I was left with lots of little green tomatoes. (Isn't that a great basket my sister gave me? It's made of recycled chopsticks!) So I combined a recipe that I found on line for green tomato mincemeat with one for green tomato pie and it was very well received at Gramma Loie's bridge night. Enjoy- winter's on it's way.




Green Tomato Pie

Prepare your favorite pie crust for a deep dish pie (top and bottom)   

~ Thickly slice or cut into small wedges and place in a medium sized bowl:
3 cups green tomatoes,
    1 ½ cups peeled apples
~Add ½ cup golden raisins
~Stir together and then add to fruit:
    2 tsp ground cinnamon
     a pinch cardamon (1/4 -1/2 tsp to taste)
     a pinch salt
    1/2 cup brown sugar
    ½ cup white sugar
    1 -2 tbls flour
~Stir together and then add to fruit and sugars: (you should have about ½ cup)
    juice from ½ lemon
    juice from ½ of a  small orange
    2 heaping tbls of orange marmalade



Put the fruit into your prepared pie crust- cover with your top crust- cut steam vents, and bake until lightly browned and a bit bubbly- about 45  minutes at 350 degrees.

Tastes like citrus-y mincemeat apple pie.

   

More Soup

I've never  succeeded at making a creamy soup before. Sometimes I can get away with using soy cream cheese to replicate some of the cream taste, but it's never quite right. but this 'creamy' chicken soup turned out very very tasty! I adapted one of the recipes from the Julia Child cookbook where she uses pureed cooked rice to thicken the soup base. I precooked the carrots in the microwave, which prevented them from turning mushy and shortened the overall soup cooking time. I had frozen puff pastry sheets so I just covered an oven proof dish filled with soup with the pastry and it was great. I liked the crisp on the outside but a little popover type doughiness (should be a word, anyway) of the finished crust.

Creamy Chicken Soup (milk free) for Chicken Pot Pie

Dice, and sauté in 2-3 tbl butter or margarine until limp: ( I put it all in my largest sauce pan.)
    1/2 sweet onion, (about 2 cups diced) 2-3  ribs of celery, (about 1 ½ cups)
Meanwhile, cook 1 ½ cups diced or bite size julienne sliced carrots in 2 cups chicken broth in the microwave on high for about 5 minutes or until just starting to soften. Reserve the carrots.
Combine in the large saucepan with the onion mixture~
    ½ cup raw white rice, the chicken broth without the carrots, plus 4-5 cups
    additional liquid- more broth (vegetable, chicken) or water
    ½ cup dry white wine
    1 tsp dried thyme, 2 chicken bouillon cubes, 1 lg bay leaf
Cook until the rice is very tender about 30 minutes.  Add 2tbls soy (or real) cream cheese. Puree the mixture until smooth and creamy. (I put it in the food processor- remove the bay leaf)
Return to the saucepan, over med low heat and add:
2 boned and skinned chicken breast halves cut into 4 pieces
The reserved carrots
 Simmer for 15 minutes or until chicken can be shredded. Shred the chicken into bite size, but hearty chunks. Return to pot and add:
    Salt and pepper to taste
    1 cup sliced or diced raw mushrooms
    3 green onions diced
    1 cup frozen peas
    fresh or dried parsley to taste
Simmer for another 5-15 minutes or until mushrooms soften.
Serve as  a yummy soup OR ladle into an oven proof high sided soufflé dish or other casserole type bowl. Lay one thawed square of Pepperidge Farms Puff Pastry Dough sheets (available in the freezer section of most big box grocery stores) over the top of the dish and arrange and crimp the dough to form a generous pleated if need be ‘lid’ to the pie. Brush with one beaten egg wash. Cook until puffed and browned in a 425 degree oven for about 10-15 minutes.

Jane and Julia and Potato Leek Soup

I've been reading Jane's copy of The Way to Cook by Julia Child. She didn't make notes in it as she did with some of the recipe books that she gave to me as gifts, but I know how much she admired Julia Child and enjoyed her joy of life. Some of the pages are soiled with the fruits of her labors and there are clippings stuck in here and there of fancy french newspaper recipes like "Daube d'agneau aux artichauts" So, I'm enjoying the spirit of the book on many levels. I'm also learning quite a bit.
Did you know that if you dry off chicken fillets before you try to saute them, they will brown more evenly? Or that a tiny bit of soy sauce, ketchup, or mushrooms added to many dishes can intensify the flavor without lending their own particular tastes to it?  The first section is on soups, and as it happens, I've been playing around with some soup recipes lately.  so here's an easy one- adapted from the internet and my friend Ani's advice.

Potato Leek Soup

Easy and really good.

Dice, and sauté until limp in 2-3 tbls of butter or margarine in a lg sauce pan:
    1 /2 sweet onion, 3 ribs of celery, 3 leeks, 2 cloves garlic
Combine with~
6 -8 small Yukon Gold potatoes, washed, cut into uniform size pieces
5 cups chicken broth
    ½ to 1 cup dry white wine
    1-3 bay leaves, salt, pepper, 1 tsp thyme leaves

 Simmer for 30 minutes or until potatoes are very soft. Remove bay leaves.
Puree mixture until smooth and creamy. Add ¼ cup fresh parsley (optional)

Serve warm or serve chilled and call it Vichyssoise.

Perfect Family Pesto

I've had a few requests to post this- I will try to get back on the job! I've been cooking quite a bit lately and will post some new recipes soon-
Perfect Pesto- I think roasting the garlic and toasting the nuts makes all the difference!
2 cups fresh basil leaves, washed, dried, mostly stemmed.
 6 – 8 Roasted garlic cloves
 1/2 c grated Parmesan or soy’veggy Parmesan “ found in health food stores
1/2 c or to taste toasted pine nuts *
1/2 tsp salt

combine in processor and grind- then add3/4 c olive oil slowly in drizzle

*These are really spendy right now- I’ve substituted toasted walnuts- and it’s ok, but not really as good in my mind. I think the poor pine nut producers are suffering from a pest. OH!

New Papa Pannang Style Curry

Here's a pretty good curry experiment that is  dedicated to my son in law who likes curry and is
proving himself to be way  more than a pretty good new dad.

New Papa Pannang Curry with Shrimp

Chop in a small dice and saute 2 tbls olive oil:
     1 med sweet onion
     1/2 sweet red bell pepper
     1 mild green chili pepper
Meanwhile, combine in a sm. bowl and set aside:
1 cup lite coconut milk
2 heaping tbls globs of peanut butter (about 1/2 cup)
1 tbls fish sauce (soy sauce might work, too)
red curry paste or  store bought red curry dry seasoning, to taste.
 (I used about 2 tbls of a mild curry seasoning- but you should start with a scant tbls and taste)

When the peppers and onions are sweetly fragrant add the following and cook for 5 -10 minutes until
the flavors mingle and the vegetables are just softening:
1 diced large tomato
1 cup or more of chopped broccoli or small florets
6-7 minced cloves of garlic
1 tsp dried basil leaves
2-3 tbl chopped fresh Thai or sweet basil leaves
juice of 1 lemon
1 tbls ketchup

Stir in the coconut milk mixture- heat a bit and then add about 1 1/2 cups of raw, peeled shrimp (or use chicken breast cut to bite size pieces) Cook just until shrimp are pinking - add chicken broth to thin sauce if needed,  add more curry powder or more fish sauce to taste.

I served it with a side salad of chopped garden tomatoes dressed with black sesame seeds and rice vinegar with chopped fresh basil and steamed rice.

Pasta with Creamy Red Pepper Sauce

Joel and I made an enormous pot of this for a spring dinner & Scrabble party, and had it for lunch several days following. My version has artichoke hearts, while C. recommended using asparagus and swapping the cream for cream cheese. Include further alterations as you see fit!

Based on this recipe from Epicurious

- 3 red bell peppers: sliced in half and put under the broiler, cut side down, for 8-10 minutes until the skins are evenly charred. Allow to cool, then peel off the skin and puree in blender or food processor.
- 1 lb. of pork or turkey sausage: brown in heavy pot over medium-high heat.
- Add 1 cup chopped onion and 3 minced garlic cloves, saute until onions are translucent.
- Stir in red pepper puree and 1 28oz can crushed tomatoes.
- Add 2 bay leaves and dried oregano (to taste).
- Add 1 can drained quartered artichoke hearts and 1/3 cup chopped fresh basil (or other desired vegetables).
- Reduce heat to medium-low, and simmer for 15-20 minutes.
- Stir in 1/3 - 1/2 cup heavy cream (those with a base concern for calories may use half & half, or even milk...). Simmer for another minute, then turn off heat.

- While preparing sauce, boil 1 lb. pasta (I recommend farfalle or orecchiette) until bite-tender, then drain and return to the pot.
- Pour sauce over the pasta, and stir to combine.
- Serve in your loveliest bowls and top with grated romano cheese.

We accompanied this delight with roasted asparagus glazed with butter and hot pepper jelly, and followed with strawberry shortcakes.

Happy Birthday, Sweet Potato?

One of the very few foods that R doesn't enjoy- so naturally, I've risen to the challenge and have spent 30 some years presenting yams and sweet potatoes chopped, spiced, sweetened, flattened and disguised all in an effort to make him realize what he's missing. Silly me. Turns out he found the answer himself at our favorite restaurant
Anything is yummy when mixed with wasabi. Make sure you add the wasabi incrementally- I think different brands are spicier.

Wasabi Sweet Potatoes with Asian Spiced Steak and Walnut Broccoli

The sweet potatoes accompanied a 5 spice rubbed tenderloin. I had some SOY VAY Brand Hoisin Garlic Marinade that I marinated the steak with and then finished it in the broiler. Here’s what else we had- Rick is really a fan of the sweet potatoes with extra wasabi mixed in.
Wasabi Sweet Potatoes
~Add to boiling water:
3 large sweet potatoes, peeled and cut into quarters
~Cook until easily pierced with a fork (15 mins?)
~Drain water, mash potatoes, and add:
4 tbls or to taste of cream cheese
2-3 tbls of butter or margarine
3-4 tsps of wasabi powder mixed with water to make a thick paste
1 tbls lite sodium soy sauce

Walnut Broccoli:
~Heat 2 tbls sesame oil plus 1 tbls garlic oil or olive oil in wok or large
frying pan- add 1 cup walnut pieces and cook until just darkened,
remove and set aside.
~Add to remaining oil in pan and cook until soft:
1 sweet onion, chopped
4 cloves garlic, minced
~Add 2 cups broccoli cut in bite size pieces and ½ cup of beef broth
~Cover and steam broccoli until just tender.
~Stir in walnuts, add soy sauce to taste

And now she's 30!

We had a great time at a Morrocan Restaurant in Portland for the big three-oh birthday. Here's my attempt to recreate a wonderful chicken with dried apricots that was served during the belly dancing! Mine isn't quite as sweet-also not as exciting- but turned out tasty, none the less.

Apricot Chicken

~ Brown 8 skinless chicken thighs in 2 tbls olive oil in a large roasting pan (stove top safe) push meat to one end of the pan and add:
1 ½ onion, diced
4 stalks celery, diced
2-3 carrots, diced
2-4 cloves garlic, minced
~Saute until onions are translucent and soft, about 5 minutes.
~Add to pan and combine with meat and veggies:
1 tbsp ground cumin
2 tsp smoked paprika
1 tsp ground cinnamon
2 tsp tandoori spice (available at world market – or try subbing ½ tsp ea. coriander, ground allspice, salt, and nutmeg)
1 tsp ground ginger, plus 1 inch fresh minced
½ tsp hot pepper sauce or to taste
¼ tsp turmeric
~Stir in:
2 cups chicken broth (might need to add more liquid as it cooks)
Juice from 2 large oranges, 1 large lemon (about 1 cup juice)
1 cup dried apricots
2 -3 tbls apricot jam

Cover and cook in 350 degree oven for 45 mins. or until chicken is almost falling off the bone. Uncover. Add 3-4 zucchini, cubed, 1 drained can of garbonzo beans (chick peas) and ¼ cup chopped fresh cilantro. Cook until squash is just tender, 5-10 minutes.
Garnish with green olives and serve with couscous mixed with toasted almonds.

Serves about 8

A Pork Chop Comment

I just realized that Joel left a pork chop question - oh about a million months ago. I happen to have been experimenting with pork recipes lately. He wondered what to do with a thick chop. You can bake them- but first, try this. I'm all excited about a marinade/brine for 30 minutes in a salt and apple juice solution. For four chops or a 1 1/2 lb loin use 1/4 cup salt dissolved in 3 cups of apple juice. Refrigerate for 30 minutes, rinse chops under cold water and dry thoroughly with paper towels. You won't believe the juicy texture! I've brined pork loins, coated them with chopped pecan/bread crumbs and served with chutney and it was good. You could also brine and then slice the thick chops to make a pocket and stuff them with a prepared chutney or a homemade combination like dried apricots and onions marinated in brandy, or a bread stuffing. Bake in a hot oven- 375-400 degrees for 17- 25 minutes ( 150 degrees internal temp is good for pork) about 17-25 minutes and let rest 5 minutes before serving.

This recipe is adapted from cooks illustrated - (Jan- Feb 2008 if you want to see theirs)

Pecan Pork Loin

~Submerge 1 1/2 lb pork loin or thick chops in solution of ¼ c salt dissolved in
3 cups apple juice. Refrigerate 30 minutes. Rinse under cold water & dry.
~Toast 1 ¼ c pecans, cool, chop and mix with 2 cups soft bread crumbs..
~Combine with minced garlic, 2 tsp dried parsley, ½ tsp thyme leaves, 2 tbl Parmesan cheese, pepper to taste.
~Whisk 2 egg whites with 2-3 tbl sweet- hot prepared mustard ~ add
2 tbl or so of flour (it's very glue-like).
~ Spread the mustard mixture on your meat and dip it in the pecan mixture to
coat.

~Bake on a wire rack in a roasting pan or rimmed baking sheet in a hot (375-400
degree) oven for 17-25 mins. (150 degree internal temp) Let rest 5 mins.

Nice served over sliced apples sautéed with onions seasoned with brown sugar, rice vinegar or wine, shake of cinnamon or nutmeg. Or use a prepared chutney to flavor another sautéed fruit- mangoes or peaches or apples.

Serves 4-6