Ingredients:

1 1/4# flank steak, 1 1/2” thick

8 red potatoes, small to medium in sized

10 baby carrots

1 large clove garlic, diced

1 medium sized to large onion, chopped

1 C baby peas

3 ribs celery, cut in 1” pieces

3 C cabbage in chunks

2 (8 0z) cans low-sodium tomato sauce

1 T Worcestershire sauce

2 bay leaves

1/4-1/2 t dried thyme, according to your taste

1/4-1/2 t dried basil, according to your taste

1/4-1/2 t dried marjoram, according to your taste

1 T parsley

2 C water or more, if desired

4 Cubs beef or vegetable bouillon (I did 5 C of my vegetable broth + about 1/2 C of beef broth left over in the refrigerator.)

Directions:  

1. Trim flank steak of fat.  Cut in 1 1/2” thick cubes.  Brown slowly in the bottom of your Insta Pot on sauté, high.  
2. Quarter potatoes.
3. Combine all ingredients in large slow cooker. (InstaPot)
4. Cover.  Cook on high 1 hour.  Turn to low and cook 9 additional hours. 

There weren’t enough vegetables and the beef tasted like shoe leather.  After day one I would not eat the beef.  It lasted for 4 days! 

Ingredients:

1 1/2 C potatoes, cubed (What ever looked right)

1 C celery, diced

1/2 C onions, diced

2 T fresh parsley or 1 T dried parsley

1/2 t salt

1/4 t pepper

water to cover 

16 oz. can pink salmon 

4 C skim milk

2t lemon juice

2 T red bell peppers, finely cut (1 bell pepper)

2 T carrots, finely shredded (4 carrots cubed)

1/2 C instant potatoes

Directions:

1. Combine cubed potatoes, celery, onions, parsley, salt, pepper and water to cover in slow cooker,  (I added carrots as I did not shred them’) and water to cover in slow cooker.  
2. Cook on high for 3 hours or until soft.  (I drained the water.)
3. Add salmon, milk, lemon juice, red peppers, carrots, and instant potatoes.  Stir.
4. Heat 1 hour more until very hot.  

This was good.  

Ingredients:

4 chicken drumsticks, skin removed

4 chicken thighs, skin removed

1 C strips of green and red bell peppers

1/2 C fat-free, low-sodium chicken broth

1/2 C prepared orange juice

1/2 C catsup

2 T soy sauce

1 T light molasses

1 T prepared mustard

1/2 t garlic salt

11 oz can mandarin oranges

2 t cornstarch

1 C frozen peas

2 green onions

Directions:

1. Place chicken in slow cooker.  Top with pepper strips.
2. Combine broth, juice, ketchup, soy sauce, molasses, mustard, garlic salt.  Pour over chicken.
3. Cover.  Cook on low 5-6 hours.
4. Remove chicken and vegetables from slow cooker.  Keep warm.  
5. Measure out 1 C of cooking sauce.  Put in saucepan and bring to boil.  
6. Drain oranges, reserving 1 T juice.  Stir in cornstarch into reserved juice.  Add to boiling sauce in pan. 
7. Add peas to sauce and cook, stirring 2-3 minutes until sauce thickens and peas are warm.  Stir in oranges.  
8. Arrange chicken pieces on platter of cooked white rice, fried cellophane noodles, or lo main noodles.  
9. Pour orange sauce over chicken and rice or noodles.  
10. 10.Top with sliced green onions.  

This was delicious.  But with Jim it served 2 twice with me only eating the thigh.  So if I wanted to serve it for company I would have to double it.  Also Jim brought the legs and thighs attached.  Publix left that bone on the thigh that makes it hard to eat.  Buy separately.  

Ingredients: 

2 slices sourdough bread, cut 3/4” thick

2 t EVOO

2 large avocados, pitted and diced

2 T chardonnay vinegar

Kosher salt and black pepper

2 large eggs

1/2 t crushed red pepper flakes

1/2 t flaky salt (Maldron)

Cilantro leaves for serving (not here)

Directions:

1. Heat a griddle or cast-iron skillet over medium0low heat.  Drizzle or brush both sides of the sourdough bread with the oil.  Toast the bread on the griddle until golden brown, about 2 minutes per side.  Set aside.
2. In a medium bowl, combine the avocado, vinegar and a pinch of kosher salt.  Lightly mash using a fork, leaving some texture to the avocado.  
3. Gently spoon the avocado mixture on top of the pieces of griddled bread and set aside.   
4. Poach your eggs and remove with a slotted spoon.  Top with flakey sea salt and black pepper.

If you just want to poach one egg, This microwave method could be useful.  

1. Crack the egg into individual mugs or glass measuring cups.
2. Pour slightly chilled water into the mug until it covers the egg by about 1/2”.  
3. Place a mug in the microwave and cook on high for 50 seconds.Every microwave is different, so start checking at 45 seconds for doneness.  dd more time as needed.  You will know the egg is done when the yolk is no longer exposed but is still soft to the touch.
4. Remove the eggs with a slotted spoon and all ow some of the excess water to drip off onto a paper towel before placing them on the avocado toasts.  

The Chicken:

I loosely followed Julia Childs directions.  After buttering the inside of the chicken I stuffed it with lemon, thyme, basil and scallions.  I did not do all the turning she does.  I buttered the outside and put it in a preheated 425 degree F. convection oven on roast.  After 15 minutes, I reduced it to 350 and basted it again with a mixture of butter and EVOO.  I continued to baste it every 15 minutes until the built in timer popped out.  

I roasted the chicken with chopped celery, carrots and onion under and around the chicken.  I added just enough stock to cover the vegetables.  When the chicken was done and resting for 10 minutes per Julia, I proceeded to make the gravy.  

Gravy:

I added more stock and smashed the vegetables.  Using a fine sieve I strained out the vegetables and then returned the veggie/ stock back to the skillet.  To thicken the gravy, I added Wonder flour and more stock to achieve the quantity of gravy I needed.  Next time I will double what I think I need.  The gravy was delicious.  

Potatoes:

My standard procedure is to peel the potatoes before I start anything else.  I cover with water and lightly salt it.  I bring it to a boil and then in this case a slight simmer.  When everything is done I strain them and mash with a little stock.  

Asparagus:

First I break off the hard ends.  rinse it and massage in some EVOO and pepper.  In my microwave on cook raw vegetables it takes twice to get them eatable.  

Dessert:

We had Peeps.

This is a great non-messy wings.  They were very good.  I am going to serve to Bud and Mary when they are here in July.  I didn’t make any of the sauces.  The Buffalo Sauce is what makes them messy.  I served Blue cheese dressing and Ranch.  I forgot celery sticks, next time.

To give them a kick I used hot paprika instead of plain.  It was just right for us.  I forgot to take a photo.  

These are by Jet Tile from FoodTV.

Ingredients:

Wings

2# party style chicken wings

2 t baking soda’1 t garlic powder

1 t (HOT) paprika

Kosher salted black pepper 

1-2 t canola

Buffalo Sauce:

1 stick unsalted butter

1/2 C hot sauce

2 T honey

(There is nothing about this sauce I would like.)

For serving:

celery sticks

Chunky blue cheese dressing

Ranch dressing

Directions:

If your house oven is a convection oven, you have an Air Fryer.  The small ones on the market work for some things, not this.

1. For the wings: Pat the wings dry with a paper towel,  Place the wings in a medium bowl then sprinkle with the pre-mixed baking soda, garlic powder, paprika and heavy pinch achoo salt and pepper and massage into the wings for about 30 seconds.
2. When read to cook, preheat your air fryer to 375  degrees.  
3. Add canola oil to the wings and massage to coat, about 30 seconds.
4. Insert the air fry basket into the air fryer.  Place the wings in the basket, making sure non on the wings are touching.  (Air needs to circulate around each one in order to crisp.) (My little air fryer would hold probably 5 at a time.  I have a sheet pan with a grate in it.  I laid them all out on the oil sprayed grates.)
5. Air fry for bout 12 minutes, open the fryer, then give the wings a stir to make sure they are growing.  Cook until golden brown and delicious, 5*8 minutes.

They were really good.  

Ingredients:

Dough:

1 C +1 T all-purpose flour, measured with the scoop and level method.

1 C + 1 T 00 flour, measured same (Labeled pizza flour in the market.)  I thought cake or pastry flour was all 00.  I was wrong.  The protein counts are different so I am going to try this dough again.

2 t kosher salt

7 oz warm water (105 degrees F)

3/4 t honey

1 t EVOO

3/4 t active dry yeast

Pizza:

2 t EVOO +more for drizzling

2/4 C shredded smoked buffalo mozzarella

1/2 C whole milk ricotta

1/3 C shucked Littleneck clams (I used canned)

Pinchcrushed red chile flakes

2 cloves garlic, shaved very thin

1/4 C ground pecorino-Romano, plus more for sprinkling

2 T roughly chopped fresh parsley

3 anchovies, sliced thin lengthwise

Directions:

For the dough:

1. In a stand mixer fitted with the dough hook attachment, combine the all-purpose flour, 00 flour and salt.
2. In a small measuring cup, stir together the warm water and honey until the honey dissolves , the add the olive oil and the yeast.   Allow to sit for 10-15 minutes.  pout into the flour mixture
3. Bring the speed up to medium-high and also the water to mix into the flour mixture until a dough forms.  Bring to high speed and allow to beat until a smooth and elastic dough forms, 6-8 minutes.
4. Cut into 2 equal pieces and shape each into a ball on a a well floured work surface.  Place on a heavily floured surface like a plate or sheet tray, thin cover with a dampened cloth and let rest and rise for  3-4 hours at room temperature or for 8-24 hours in the refrigerator.  If you refrigerate the dough, remove it 30-45 minutes before you begin to  shape it.  
5. To make pizza, preheat the oven to 450-500 degrees F and place a pizza stone in the oven to preheat.
6. Place each dough ball on a floured piece of parchment paper and use your fingertips to form a crust, then use your hands to shape each into a 12” circle.
7. For the pizza.Drizzle the center of each crust with EVOO.  Top with mozzarella, ricotta, clams, red chile flakes, garlic and pecorino.  
8. Bake, rotating halfway through, until the crust is golden and the cheese is bubbling and browning slightly, 10-12 minutes.
9. Remove from the oven and serve with chopped parsley, more pecorino if desired, anchovies and a drizzle of oil on top.
10. 10.repeat wit the remaining pizza. 

ingredients:

1# capellini pasta (angel hair)

1 (5 oz.) can turn preferably packed in EVOO

3 medium lemons, zested and juiced

2 garlic cloves, peeled and minced

Leaves for 5-6 sprigs fresh Italian parsley, minced

1/4 C EVOO, or more as needed

1/2 C grated Parmesan, plus more for serving 

Black pepper

Directions:

1. Heat 4 Qt. of water in a pasta pot .  Bring to a boil.
2. When water boils, add 1 T salt.  Add the capellini.  Cook al dente.
3. Drain tuna and break it up into flakes.   Put turn in a large mixing bowl.  Add lemon zest, lemon juice, garlic, parsley, EVOO, and grated parmesan cheese.  Season to taste with salt and pepper.  Mix all and combine.  
4. When pasta is done, reserve 1/2 C pasta water.  Drain pasta.  Add cooked capellini to lemon-turn mixture.  boss to combine and coat.  Add a little pasta water or oil to moisten if needed, salt to taste.  
5. Serve with extra grated cheese for individual servings.  

jim would have liked more tuna in it.  

Thursday we had spinach quiche from Costco and arugula salad.  They are so well matched you can hardly tell one from the other in my photo.  

Jim each night made a mountain of mashed potatoes and covered it completely with the beef.  

Lucy enjoyed standing by me while I was cutting the beef in 2” cubes.  If it didn’t qualify, in the dogs mouth it went.  All the fat went in the trash which did not make her happy.  Lucy and Jim are so much alike.  If it isn’t good for you it is a favorite.  Vegetables are poison.  This is from Geoffrey Zakarian on The Kitchen.  it was very good.

Ingredients:

4# beef chuck, cut into 2” cubes

8 oz. pancetta or bacon , diced small

Kosher slat and freshly ground black pepper

4 large carrots or 6 medium, sliced into 1” thick pieces

2 large shallots or 3 small, sliced

5 sprigs fresh parsley

4-5 sprigs fresh thyme

1/2 C tomato paste

1-2 T soy sauce

1 T white miso paste

1/2 t sugar

4 cloves garlic, minced

2 C beef stock

3/4 of a 750 milliliter bottle red wine (Burgundy region, Pino Noir)

# T unsalted butter

14 oz. peeled pearl onions (frozen works)

8 oz. baby bella mushrooms, sliced thin

mined fresh chives, for garnish

Serving Suggestions:

rice

mashed potatoes

sourdough toast

Directions:

1. Set the beef out on a paper towel-lined sheet tray in a single single layer and allow to come to room temperature for 1 hour.  Pat the beef dry on all sides.
2. In a largeDutch oven, brown the pancetta over medium heat until rendered and crispy, around 10 minutes.  Remove to a paper towel-lined plate.  
3. Sprinkle the beef generously with salt and pepper just before searing.  In the same Dutch oven wit the pancetta, sear the beef in 3-4 batches until browned heavily on on all sides, 7-10 minutes.  Set the beef aside on a platter.
4. Add the carrots and shallots t the same Dutch oven and cook until they begin to soften and take on a bit of color, about 5 minutes.  Season with salt and pepper.
5. Tie the parsley and thyme into a bundle using butcher’s twine.  Add the tomato paste, soy sauce, miso paste, sugar, garlic and herb bundle t the Dutch oven and cook for 1 minute more.  
6. Deglaze the pan with beef stock, scraping up all the browned bits on the the bottom of the pan with a wooden spoon.  Add the wine.  
7. Add the beef back to the stew and cook, covered for 1 1/2 -2 1/2 hours.  Alternatively, you can transfer to a 300 degree F oven and cook for 2 to 2 1/2 hours.  (I did the first.)
8. While the stew is cooking, melt 1 T butter in a medium skillet on medium heat.  Add the pearl onions and cook for 5 minutes, then add the mushrooms and cook until browned, stirring to prevent burning, 8-10 minutes.  (Do not add salt until the end , as that will prevent browning.)
9. When the stew is finished, use a spider or a large, slotted spoon t remove the beef and vegetables t a platter or large bowl.  Discard the herb bundle.  Reduce the sauce on medium-low heat until thickened to almost coat the back of a spoon, about 25 minutes.  
10. Add the remaining 2 T butter and combine. Add the beef and vegetables back to the sauce.  
11. Add the mushrooms and pearl onions and gently stir to combine.  Serve with whatever suggestion you like and enjoy.  

Ingredients:

1# large crab meat (Phillips brand best)

3/4 C panko bread crumbs

1 egg

1 T Worcestershire sauce

1 T creamy mustard, Dijon

1/2 C mayonnaise

1 t Old Bay Seasoning

1 T Italian parsley leaves

Salt

Black pepper

Directions:

1. Preheat the oven to 375 degrees F.
2. Add the crab t a large mixing bowl.  
3. Add bread crumbs and little salt.  Gently toss to coat, being careful not t break up lumps of meat.  
4. In a separate medium mixing bowl, stir together eggg, Worcestershire sauce, mustard, mayonnaise, celery salt and parsley until smooth.  Season with salt and pepper.  
5. Gently fold creamy mixture into crab, being careful not t break up lumps.
6. Line a sheet pan with parchment.  Using 2 T shape 1-2” balls into small mounds of crab mixture not the sheep pan.  (I did not do this.  It says feeds 4-6 so i made 6 crab cakes.)
7. Chill in refrigerator for about 30 minutes.  
8. Remove and pres crab balls into lightly flattened cakes.  
9. Bake about 20 minutes until golden.  (We had to bake ours 15 minutes longer.)

Ingredients:

3/4 C quick-cooking oats

1/2 C skim milk

1 medium onion, peeled

2# ground turkey breast

1/2 C chopped red bell pepper (really?!, just chop 1/2 and use)

2 eggs, beaten

2 t Worcestershire sauce

1/4 C ketchup

1/2 t salt

Freshly ground black pepper

1 (8 oz.) can tomato sauce

Directions:

1. Preheat the oven to 350 degrees F.
2. In a small bowl, stir together the oats and milk.  
3. Thinly slice 1/4 of the onion and set aside.  Finally chop the remaining onion. 
4. In a large bowl, combine all ingredients above the tomato sauce including the oats and milk.  (I made this in the big bowl and just waited til the oats soaked up the milk..  Mix until well combined.
5. Transfer the mixture to a 9 X 13” baking dish and shape into a loaf about 5” wide and 2 1/2’ high. (It helps if you have exactly the oval dish to do this in.)
6. Poor the tomato sauce over the meatloaf and sprinkle with the sliced onions.  
7. Bake for about 1 hour or until an instant-reat thermometer registers 160 degrees F.  
8. Remove from the oven and let rest for 10-15 minutes before slicing.

Again tasted great and served with mashed potatoes and green beans.  Meat

First I made the marinade.  It is so delicious you could stop there and use it as a smoothie.   So great anticipation.  Lamb and marinade in brining bag and turned each of the 3 days.  

The lamb recipe said bake for 3 hours, plus turning times.  Basically all day was dedicated to dinner.  

We have a new meat thermometer that Jim refuses to learn how to use as it will put an icon on his phone. So my only thing to go on was the recipe. This is from the Food Network App, someone called Paul Berglund.  Well, Paul likes meat more done than we do.  

Next problem.  Jim spent time on U-tube learning how to carve the leg of lamb.  I wanted to leave the vegetables on the stove until he had several slices carved.  No he wanted them on the table as he was a U-tube carving expert.  Well the first crisis was apparently the bone in our leg did not exactly match the one on U-tube.  I was told to watch the video.  I did and made suggestions.  Next first slice and the bitching starts about how it is overdone.  By the time we sat down we had over done lamb and cold vegetables.  

The taste from the marinade is really good.  Tonight we will chop up rest and put it in a salad.  When we lived in Gulph Mills, PA I had a recipe for marinating a boneless leg of lamb in tequila and grilling.  Easy and delicious. Lost it tossing magazines when moving to CA.  

After March 6, I will be learning the new meat thermometer and putting the App on my phone before I cook any more meat.  

Here is the recipe.  Just know that all is great except the length of cooking time.  Also, I would do a boneless leg of lamb.  Carving is easier.  

Ingredients:

1 (4”) piece ginger, about 14 C chopped

4 cloves garlic

1 yellow onion

1 bunch parsley, divided

1 bunch cilantro, divided

1 QT. whole-milk yogurt

2 T kosher salt (I used 1/2 T )

1 bone-in leg of lamb, 5-7# (I bet the timing is based on 7#, mine was 5#.

Directions:

1. Marinade:  Use a spoon to peel the ginger. (I never peal ginger.)  Peel garlic and onion.  Roughly chop onion and ginger, followed by half of the parsley and cilantro, including stems.  
2. In a blender, add the ginger, onion, garlic, herbs, 1/3 of the yogurt, and salt.  Puree until smooth.  Add remaining yogurt and purée again to combine.  Set aside.  (Must have one of the new gigantic blenders, not the original bar blenders.  However you will miss licking your fingers.)
3. Lamb:  Place lamb on a flat surface.  Use a sharp knife and poke holes in the lamb a 1 1/2” intervals; this will help the lamb absorb the marinade.  Flip over and repeat on the other side.  
4. Fit a brining bag into large container (or the roasting pan you’ll be using, if it fits in the refrigerator.)  Then place the lamb into the bag and pour in the marinade.  Massage  the marinade into the lamb so all of the meat is covered, then seal the bag.
5. Refrigerate for 1-2 days (longer marination will yield more tenderized lamb).
6. Preheat the oven to 350 degrees F.  Transfer the lambing all of the marinade into a roasting pan.  Lay parchment paper over the lamb to cover, then cover the roasting pan tightly with aluminum foil.  Roast for 1 hour (Total roasting time will be 3 hours.)
7. After 1 hour, remove lamb from oven.  Gently remove foil and parchment.  (The yogurt will have separated into curds and whey, which is normal.) Using tongs and forks flip the lamb over, then cover with parchment and foil again.  
8. Place back into the oven for 1 hour of roasting, flip the lamb again and place back into the oven, uncovered, for 1 final hour.   (I would guess 1/2 hour turn, 1/2 hour turn and final have a met thermometer.)  
9. After a total of 3 hours of roasting, remove lamb.  Pierce the lamb with a sharp knife to check for donees.  If there isn’t a lot of resistance, it’s done.  
10. Flip lamb over, spoon yogurt solids on top and let rest, 30 minutes. 
11. The rest is history.

Ingredients: 

2 T EVOO

1# (4) sweet Italian turkey sausage links, sliced 1/2” thick

1 large onion, chopped

3 carrots, chopped

1  fennel bulb, chopped, fronds reserved for topping

Kosher salt and freshly ground pepper

2 t Italian seasoning

2 (15.5 oz. cans navy beans, drained and rinsed

3 bay leaves, preferably fresh (got a tree in your backyard?)

4 C low-sodium chicken broth

1 (5 oz) package baby spinach

Juice of 1/2 lemon

Directions:

1. Heat the oil in a large Dutch oven or other pot over medium-high heat.  Add the sausage and cook, stirring occasionally, until browned all over, about 6 minutes.  Remove with a slotted spoon to a plate.
2. Add the onion, carrots, fennel and a pinch each of salt and pepper to the pot.  Cook stirring occasionally, until softened but not browned, 5-7 minutes.  
3. Stir in Italian seasoning.  
4. Add the navy beans, bay leaves, chicken broth, 2 C water, the sausage, 1 t salt and a few grinds of pepper.  Bring to a boil, then reduce the heat to a steady simmer; cover and cook until reduced slightly, about 15 minutes.
5. Stir the spinach into the soup until wilted.  
6. Add the lemon juice; season with salt and pepper.  
7. Discard the bay leaves.
8. Divide the soup among bowls and top with fennel fronds. 

The other day I wanted an easy pasta sauce.  I read through many recipes on line and then requested to go to the store with Jim.  He goes about every day.

First thing he did, I was in my travel chair, was run me into a Smart Ass as the Smart Ass suddenly backed up.  Jim travels through a grocery store like it is a race track.  So the guy made a scene. 

I found Bertolli Garlic Alfredo.  I mixed it with half a can of tomato sauce and added cut up turkey Italian sausage.  In the sauce I also added a container of fresh baby spinach.  

Of course, the pasta had to be cooked in a separate pot, but this is as close to a one dish meal as I can come.  

I recently made this recipe again.  I had a large bag of kale.  I fully cooked the kale in boiling water.  After draining it, I chopped it fine.  To this pasta dish I added canned chicken.  

We have had quiche and stuffed peppers from Costco.  Lobster ravioli and Lobster Bisque from Trader Joe’s.  

I actually have been out to dinner 3 times.  One out of 3 was a good experience.  First we went to 360 Bistro.  It used to be my favorite.  It was the worst meal I have ever been served in a restaurant.  They obviously have a new cook and I am not going back.  Next we ate at a local restaurant in Lebanon called Sammy B's.  They have a new cook and it was great.  

Then I was talked into going to a Tapas at a restaurant called Lola.  I should have guessed this was a mistake when the chef said he was from Texas.  

Finally I find that in Nashville people are completely rude about handicap facilities.  3 regular stalls empty and there is a totally capable person in the handicapped stall.  At Lola’s a guy parked in the stripped spot next to the handicapped spot for accessibility.  I had trouble getting in and out of the car.  The police can’t monitor this behavior as they are too busy trying to keep us from being shot.  

There have been good things and bad things about moving to Nashville.  At this point I told Jim to bury my ashes by the swimming pool so I finally get value out of the price to build it.  

Ingredients:

1/2 of a 16oz. box of corkscrew pasta 

15 precooked meatballs

4 Campori tomatoes, quartered

3 T unsalted butter

EVOO

Parmesan cheese if desired

Directions:

1. Cook the pasta, I use 13 minutes no matter what the package says.
2. Microwave the meatballs.
3. Quarter the tomatoes and cut the butter in smaller pieces.
4. Drain the pasta and immediately add the butter.  When the butter is fully melted, top with meatballs and tomatoes.
5. I topped it with sprinkles of EVOO and after serving you can sprinkle with Parmesan cheese.  

INGREDIENTS:

2 T vegetable oil

1 medium white onion, chopped

5 cloves garlic, thinly chopped

4 t chili powder

1 1/2 t ground cumin

1 1/2 t dried origano

2 1/2 C dry black beans, picked over and non-beans removed

2 bay leaves

Kosher salt and freshly grated black pepper

Sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream for serving suggested.  

DIRECTIONS:

1. Set the Instant Pot to normal sauté.  Add the oil and once shimmering, but not smoking, add the onion and cook, stirring, until translucent and soft, about 5 minutes.
2. Add the garlic, chili powder, cumin and oregano and cook, stirring, until fragrant, about 1 minute.  Add the beans, bay leaves and 7 cups water.  Follow the manufacturer’s guide for locking the lid and preparing to cook.  Set to pressure cook on high for 1 hour.
3. After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release and wait ant the quick release cycle is complete.  Careful of any remaining steam, unlock and remove the lid and remove the bay leaves.  
4. Then remove 1 C of the beans with a slotted spoon and set aside.  
5. Use and immersion blender to blend the black beans with 1 T !!!! salt (no) and pepper.
6. Serve with the suggestions for serving.  I did avocado and creme fraiche.  

A trick for quick release is to take the handle of a rubber spatula and stick it through the handle of the Instant Pot, the end lifting the steam release valve.  You can’t get burned unless you place your head over the valve.  When the red button goes down, you can open the lid.  

from a frozen microwave in bag.  I had some Campori tomatoes that I cut in fancy shapes with a devise I’ve had forever and rarely used.  I had scallops and the second photo is Jim’s steak.  He bought them both at Sperry’s Mercantile.  

You should have heard Jim complain about my scallops.  My 6 scallops cost more than his steak.  They were not the frozen in a bag from Costco.  I told him to buy 4 next time.  

Ingredients:

4 large Croissants

8.8 oz Italian mascarpone

1 1/2 T whole milk

1 1/2 T minced chives

Kosher salt and black pepper

1 1/2 # thinly sliced smoked salmon, preferably Scottish

Very thinly sliced red onions (optional)

1-2 oz. baby arugula

Directions:

1. Turn on the oven to 350 degrees F.
2. Bake on a parchment paper lined baking sheet for 8 minutes.  Set aside for 5 minutes to cool slightly.
3. Slice each croissant in half horizontally with a serrated knife.  
4. Spread both halves with mascarpone.  
5. Sprinkle with chives, capers, and pepper
6. If using red onion put that on the bottom half now.  
7. Lay the salmon evenly on top.
8. Top with a generous handful of arugula and replace tops of the croissants.  
9. Serve while slightly warm.  

OK, it is that next day I was talking about.  When the day warmed up, I was in the pool.  It was wonderful.  Jim sat in a chair next to the pool so the former lifeguard did not drown.  However he wants wasters time is up to him. I wasn’t allowed to really swim as he didn’t want me to get my hair wet.  I was so mad Tuesday I made myself sick with a cold.  I walked in circles and did my other pool exercises.  I did this for 2 days and then the weather turned on me again.  (I could have had 3 days.)  When we went in, I said, “Why don’t you peal the potatoes while I dry off.” “Is there any recipe you make that doesn’t have preparation?”,he asked.  I thought that was a pretty funny question, but just answered I will do the rest when I get dressed.  Grumble, grumble off he went.

Ingredients:

3T EVOO

2 T unsalted butter

5 C sliced fennel, tops and cores removed (2 bulbs), fronds reserved

4 C sliced yellow onions (2 onions)

1 1/2 #Yukon Gold potatoes, peeled, 1” diced (I only asked him to peel them.)

Kosher salt and black pepper

2 T Pernod liqueur

1 C half-and-half

Garnishes: goat cheese, croutons, fennel fronds

Directions:

1. Heat oil and the butter in an 11” pot or Dutch oven, over medium-low heat.  Add the fennel and onions and sauté for 15 minutes, stirring occasionally until they begin to brown.
2. Add the potatoes, chicken stock, 1 t salt and 1 t pepper and bring to a boil.  Lower the heat, cover, and simmer for 30 minutes, until the potatoes are very tender.
3. Using an immersion blender, puree until smooth.  Stir in the Pernod and half-and-half, and taste for seasonings.  Reheat over medium-low heat.
4. Serve the soup hot with a drizzle of EVOO and the garnishes of your choice.  (She also mentions crumbled bacon.  I’m not fond of bacon.)

We had leftover beans and hot dogs again.  

Ingredients:

1 1/2# dried cannellini or Great Northern white beans

1/2# pork belly(rind removed), 1/2” diced

1/2# slab smoked bacon, 1/2”  diced (I used thick smoked bacon)

1 1/2 C light brown sugar, lightly packed

2 C chopped yellow onions (2 onions)1/2 C 

1 1/2 C light brown sugar, lightly packed

1/2 C catsup

1/2 C molasses

1/2 C maple syrup

2 T apple cider vinegar

1 T dry mustard

1/2 t crushed red pepper flakes

Kosher salt and black pepper

Directions:

1. The night before you plan to cook, place the beans in a large bowl, add enough water to cover by 1 inch, and refrigerate overnight.
2. The next day, preheat the oven to 300 degrees F. (I think this is in the wrong sequence.  My oven heats very quickly and would have been burning for hours.)
3. Drain the beans and place them a medium (10-11 inch) Dutch oven.  Add enough water to cover the beans by 2”, bring to a boil, lower the heat, and simmer uncovered for 45-50 minutes, until very tender,  Skim off any foam that rises to surface while they cook.  Drain and return the beans to the Dutch oven.  
4. Meanwhile, bring 4 C of water to ad boil.  
5. Heat a 12” saute pan over medium heat and cook the pork belly and bacon together for 5-7 minutes, tossing often, until lightly browned.  Remove t a plate with a slotted spooning drain off all but 3 T of the fat.  
6. Add the onions and cook over medium-low heat for 5-7 minutes, stirring occasionally, until tender and lightly browned.  (I found her timing to be off.)
7. Add the onions and the reserved pork mixture to the beans along with the brown sugar, ketchup, molasses, maple syrup, vinegar, dry mustard, red pepper flakes, 4 t salt!, and 1 t pepper (I deleted the salt, the bacon and pork belly will be salty enough.) and combine.  Pour in enough of the boiling water to just cover the beans, cover and bake for 5 hours, checking the liquid level every hour.  (If the beans are too dry, add a little more boiling water.)
8. Remove the lid for the last 15 minutes so the beans turn a warm mahogany color.  
9. Check seasonings and serve hot.  

I was at the hairdresser the next day and we got on the subject of recipes.  He made chicken wings for the first time.  I asked him where he go a recipe and he said, “Tick Tock!”  I have close to 400 cookbooks and he uses Tick Tock!

This recipe comes from Edible Nashville.  I changed it up a bit just because I had a lot of turkey burger.  I always use my own broth.  I rarely serve beef, so I don’t have homemade beef broth.  I do however have a ton of turkey/vegggie broth I made after Thanksgiving.  This was delicious.  I thought it would last for 2 nights.  Alas, it is all gone.  Jim ate 5 meatballs; I ate the remaining 3.  Stuffed cabbage in the old days, you had to have boiling water and dip the cabbage leaves in one at a time as you stuffed them.  I have always loved the dish.  The first meal I made Jim after we were married was stuffed cabbage.  He sat down at the dinner table and said,”I used to throw up over this.”  The dish took me all day to make.  I answered, “If I cook we eat what I like.  If you cook, we will eat what you like.”  He has eaten everything put on the table since.  Everyone who says, my husband won’t eat this or that, cook it correctly and he will eat it.  

This was the most delicious version of stuffed cabbage I have ever eaten.  I will post the real version and my changes in ( ).

Ingredients:

1# large head Napa cabbage 

1# ground pork (ground turkey)

1 C cooked jasmine rice

2/3 C thinly sliced scallions

1 T fish sauce

1 t white pepper (black pepper)

1/2 t kosher salt

1 large carrot, shredded

2 cloves garlic, minced

1 1/2 C unsalted beef stock (homemade turkey veggie stock)

1/4 C oyster sauce

1 T toasted sesame oil

Chili crisp (optional)  (hot stuff, no)

Directions:

1. Preheat oven to 375 degrees F with the rack placed in the center.  Coat a 13 X 9” baking dish with cooking spray.  
2. Prepare the Napa cabbage; remove 18 large leaves from the head of cabbage.  Trim off 2-3 inches from the bottom of each leaf, where the vein is the thickest.  Pile the leaves on a microwave-safe plate.  cover loosely with plastic wrap.  Microwave on high for 5 minutes.  Carefully uncover the plate and cool the cabbage slightly.  
3. Place the pork in a large bowl.  Add rice, scallions, fish sauce, pepper, salt, carrot and garlic, mix well with your hands (I use surgical gloves on my hands).  Divide the mixture into 8 equal balls.
4. To stuff the leaves, arrange 2 leaves cabbage on a work surface with the narrower rib ends overlapping by and inch or 2.  Pace a meatball in the center of the cabbage leaves.  fold the left leaf over the filling and roll over to the right side to enclose the filling in a cylinder.  Arrange the filled leaves seam-dust down in the prepared baking dish.  Repeat with the remaining cabbage leaves and filling to form 8 cabbage rolls (you should have couple of extra leaves in case of tear.)  (The microwaving of the leaves is so much easier than the boiling water method of old.)
5. Whisk together stock, oyster sauce, and sesame oil in a medium bowl; pour over the cabbage balls.  
6. Cover the dish tightly with aluminum foil.  Bake until the tilling is thoroughly heated, flavors are married, and pork is cooked through, 1 hour.
7. Uncover the dish and bake until the liquid is slightly thickened, about 15 minutes; the sauce will be more like broth than gravy.  
8. Serve with chili crisp on the side if desired.

Active time:  25 minutes! Try 5 hours

Total time:  1 hour 40 minutes.  I think this was made up to get fools like me to make it.  

Serves 4, 5+3=8, all gone for 2 people.  

Trader Joe’s Mushroom Ravioli 

Trader Joe’s Mixed Vegetables

He buys the ravioli all the time.  This was a first with the mixed vegetables.  They were very good.  It was carrots and I believe Napa Cabbage.  It could have been fennel.  The package disappeared before I checked.  Actually I was in bed within an hour of dinner.

Ingredients:

2 T Balsamic Vinegar

1t Shallots

3 T Canola oil

2 T EVOO

Salads seem even better in the winter.  Maybe our bodies crave more vegetables.  Actually it is raining here.  One day 9” of snow and zero degree temps.  Next day, raining and 50 degrees F.  We had leftover chicken, I threw it in the salad so Jim had meat!

Ingredients:

1 1/2 C corn kernels, fresh or frozen

6 oz. balsamic vinaigrette

6 oz. baby spinach

1 C watermelon, cut in 1/2’ Cubes

2 avocados, pitted, peeled and diced

10 oz. cherry tomatoes

salt and pepper

1/2 C sunflower seeds, roasted or raw

Directions:

1. Char the corn by sautéing in a dry skillet for 3-5 minutes.  Remove from skillet and set aside to cool.  (I roasted the sunflower seeds in the skillet next.)
2. Not a large salad bowl, whisk the balsamic vinaigrette.
3. Add all ingredients except sunflower seeds.  Stir to gently to coat evenly.  
4. Sprinkle with sunflower seeds.

The recipe said boneless pork chops, but the photo in the magazine shows bone in.  I did bone in.  We had 2 chops. 

This recipe comes from Nashville’s Edible magazine.

Ingredients:

2 T coarse grain mustard

1 T apple cider vinegar

2 garlic cloves

1 C peach jam or preserves

6 (6 oz.) boneless pork chops about 3/4” thick

Kosher salt to taste, about 1/2 t EVOO

Directions:

1. Prepare your grill to about 400 degrees F.
2. For the glaze, place the mustard, vinegar, garlic, and jam  in a food processor or blender and puree until smooth.  Let it rest while the grille heats.  The flavors will come together the longer it sits.
3. Pat the pork chops dry with paper towels and sprinkle both sides with salt.  
4. Drizzle well with oil.  
5. When the grill is hot, add the pork chops and grill until browned, about 2 minutes per side.  
6. Brush with the peach-jam glaze and cook another 2 minutes per side until the internal temperature reaches 140 degrees F.
7. Remove the pork chops to a warm plate and cover with foil.  Let them rest for 8 minutes or until the internal temperature climbs to 145 degrees F.  (I like 140 as my final temperature, I took them off at 130 F.  The 8 minutes brought them to 140.)

Jim only buys frozen vegetables, in this case broccoli.  I boiled the new potatoes.  

I had beeen on line been hearing all kinds of airport horror stories.  One person said they did not have enough water to de-ice the planes.  Her plane left on time and landed early in Boston.  She lives in NH.  A friend picked her up.  Up north the cities are not shut down by snow.  She didn’t bring gloves or boots as she thought she was flying south.  Ha Ha, joke is also on me, I thought I was moving to the south.  

I sat down the following day and made a meal list and then a grocery list.   The first thing I wanted was roast chicken.  I got a book of Julia Child quotes for Christmas and all I could think about is roast chicken.  There are so many funny stories about her and a chicken.  Some of you might have seen the Saturday Night live chicken/Julia skit.  

Jim brought home almost a 9# chicken.  I asked for a roasting chicken not a turkey.  I consulted French Cooking Vol. 2.  the instructions are 6 pages long.  A little longer than I felt like following.  

Ingredients:  

She does not put anything inside the bird except salt.  I put a cut up onion and sprinkled rosemary and thyme.  She salted it.  I did not.  

Directions:

1. I trust the chicken close to her instructions.  Wings under the bird.  Wrap string around the swing where it joins the body.  bring it across the back and tie the legs together.  I used a turkey pin under the tied legs and tied up the tail over the hole.  
2. Preheat the oven to 425 degrees F.  For basting sauce use 2 T butter and 1 T good cooking oil.  After a while she says to use the pan juices.  This is to be done every 15 minutes.  I was a little neglectful.    
3. She did a lot of shifting of the bird.  I used a convection oven and set it on it’s back, basted and roasted for 15 minutes at 425.
4. I then reduced the temp to 350 degrees and set the the temperature to 350 degrees F.   According to her chart a 5 1/4# chicken will take 1 hour to 1 hour 15 minutes to reach 175-180, done chicken.  
5. Ours was done, juicy and delicious.  This chicken lasted 2 nights.  I could have this everyday of the week.  

Does anyone have a good idea how.  I have over 400 cookbooks and have yet to find a good recipe.  

Ingredients:   

1# breakfast sausage

8 eggs + 1 egg for a wash

8 oz. block of cream cheese (room temperature) 

2 pkg Pillsbury crescent dough  

2 C shredded cheese

Directions:   

1. Preheat the oven to 350 degrees F.
2. Fry up the sausage breaking it into small crumbles.
3. Spray a 9” X 12” baking dish
4. Lay one sheet of crescent dough in the bottom of the dish.  pinch the perforations together.
5. Spread the cooked sausage evenly on top of the dough.
6. With a mixer mix the 8 eggs and the cream cheese in a bowl.  Be sure to thoroughly combine into a creamy mixture.  
7. Pour this mixture over the sausage evenly.  
8. Sprinkle the cheese over the whole area. 
9. Lay the second roll of crescent dough out on a sheet of parchment paper.  Again pinch the perforations together and stretch to the size of the dish.  Pick up and lay on top of the sausage egg mixture.  
10. Make an egg wash with the remaining egg and 1 T water.  Use the wash to brush the top layer of dough.     
11. Bake for 35 minutes.  Leave a few minutes after removing from the oven.
12. Cut into squares and serve.  It serves 8. 

We packaged the remaining for 3 breakfasts each.  It was delicious.  Lucy was disappointed there was no bacon, but we put some in her breakfast and the kibble disappeared.  

Ingredients:

See above.  

Directions:

1. Warm oven to 450 degrees F.  Roast for 20-25 minutes.  I used 20 minutes and cover with aluminum foil for 10 minutes.   It was a perfect 140 degrees F.  That is my pork temperature.  
2. I roasted the potatoes for 45 minutes, so started oven early to accommodate the difference in timing.  

Roast Duck Breast with Dried Cherries and Port

Orzo with Blue Cheese and Walnuts

Brussels sprouts

Our friend Al goes duck hunting every year.  I don’t know what happens to the rest of the duck, but he brings me the breasts with no fat.  Almost every recipe starts with scoring the fat and browning on that side, reducing the liquid fat as needed.  Also if you want to make Duck Confit, you need a whole duck.  Think I will need to buy a domestic duck for that.  Anyway I finally read that if you don’t have the fat of the duck to use a mild EVOO.  I cut this recipe in half as I only had 1# of duck even through I had 4 breasts.

Ingredients:

2(1#) or 4 (8 oz.) duck breasts

Kosher slat and black pepper

1 T canola oil

2 T unsalted butter

1/2 T good sherry wine vinegar

3/4 C ruby Port wine

1/2 C good chicken stock, preferably homemade

1/2 C dried cherries

1/4 C creme fraiche

1 t grated orange zest

1/4 C freshly squeezed orange juice

Directions:

1. Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1” thick.  Place the duck on a plate, sprinkle both sides with a total of 4 t salt, cover with plastic wrap and refrigerate for at least 6 hours or over night.  (Skipped this, my breasts were already thinner than 1” and i don’t feel the need for extra salt.)
2. When read to cook the duck, preheat the oven to 375 degrees F. 
3. Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but no cutting down to the meat.  (No fat on my breasts.)
4. In a large heavy-bottomed, ovenproof skillet, heat the oil over medium heat.  Place the duck breasts in the pan, skin side down.  Cook uncovered over medium het for 12-15 minutes, discarding the fat from the pan occasionally, until the skin is very browned.  Turn the duck with tongs, place the skillet in the oven, nd roast for 12-18 minutes, until the internal temperature of the duck is 120 degrees F for rare.  (Mine did not need the oven to reach 120 degrees.  Also I cooked in a light EVOO, read that somewhere.)
5. Meanwhile, make the sauce.  Melt the butter over medium-high heat in a medium saucepan.  Add the shallots and sauté for 2 minutes, until tender.  Add the vinegar and cook for one minute.  Add the Pro, chicken stock, cherries, 1 t salt, and 1/2 t pepper, bring to a boil, lower the heat, and simmer for 15 minutes.  
6. Stir in the creme fraiche, orange zest, and orange juice and keep warm over low heat.  
7. Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates.  Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.  

This was delicious and from Cook Like a Pro: A Barefoot Contessa Cookbook.  

While watching Stanley Tucci’s show on Venice, I learned that the Venetians eat a lot of duck with pasta.  So the choice of Orzo with Blue Cheese and Walnuts was perfect.  The recipe for this dish can be found under NYE Celebration 1-2-2012.  I would add a little more blue cheese.  

Don’t overcook your Brussels sprouts, 6 minutes tops.  

Ingredients:

8 large eggs

2 C half-and-half

1 C eggnog

2 T granulated sugar

2 T packed light brown sugar

1 T pure vanilla extract

1 1/2 t freshly grated nutmeg (divided)

1/2 t ground cinnamon

1/4 t salt

1 loaf challah bread, sliced1/2” thick (I used Pantone bread)

3 T turbinado sugar

Confectioners’ sugar, for dusting

Maple syrup, for serving

Directions:

1. Whisk the eggs in a large bowl.  Whisk in the half-and-half, eggnog, granulated sugar, brown sugar, vanilla, 1 t nutmeg, cinnamon and salt.
2. Arrange the bread slices in 2 lengthwise rows in a 9 X 13 inch baking dish, shingling the slices.  
3. Pour the egg mixture over the bread and gently press down.  
4. Cover with plastic wrap and refrigerate overnight.
5. Preheat the oven to 350 degrees F.  Combine the turbinado sugar and remaining 1/2 t nutmeg in a small bowl.  Uncover the bread and sprinkle with sugar mixture.
6. Bake until browned and puffed, 35-40 minutes.  Let sit 10 minutes.
7. Dust with confectioners’ sugar.
8. Serve with syrup.

You can find the recipe by date, May 8, 2015, or by name, Celery, Leek and Oyster Bisque.  

I was going to follow this with a main course of duck and Brussels sprouts, but we decided to just stick to the soup.   

Ingredients:

All-purpose flour

2 sheets frozen puff pastry, thawed in the refrigerator 

4 t Dijon mustard, divided

4 all-beef hot dogs

1 egg beaten with 1 T water for egg wash

Flaked sea salt, such as Maldon

Freshly ground black pepper

Directions:

1. Preheat the oven to 375 degrees F.  Line a sheet pan with parchment paper.
2. Dust cutting board lightly with flour and unfold one sheet of the pastry on the board.  Roll lightly with a floured rolling pin to smooth out the folds.
3. Cut 2 (5 1/2” X 4”) rectangles of pastry.  With the 5 1/2” side facing you, brush 1 t mustard across the lower half of each rectangle.   Place a hot dog on top of the mustard toward the lower edge and roll the pastry up and away from you over the hot dog.
4. The hot dog should be totally encased in pastry.  Brush the far inside edge with the egg wash to seal the pastry and place it on the prepared sheet pan, seam side down.  Repeat with the remaining puff pastry and hot dogs to make four rolls total.  
5. Brush the tops and sides of puff pastry with the egg wash and sprinkle generously with the sea salt and pepper.
6. Bake for 25 minutes to 35 minutes, until the pastry is browned and cooked through.  Serve hot with extra mustard on the side.  

Ingredients:

1 C orzo

Kosher salt and freshly ground black pepper

1/4 C freshly squeezed lemon juice, plus extra for serving (2 lemons)

1/2 C EVOO

1 can chickpeas, rinsed and drained.

1/2 C red bell pepper, diced

1/2 C red onion, diced

3 T capers in brine, drained

3 T minced fresh dill

4 oz. Greek feta, 1/2” diced (not crumbled) Whatever, it crumbles anyway.

1/2 C Kalamata olives, pitted and halved lengthwise

2 C baby arugula

1/2 lemon, thinly sliced, for serving (did not do)

Directions:

1. Bring 6 C of salted water to a boil in a large saucepan and add the orzo.  Cook according to manufactures directions.  Drain and transfer to a large bowl.
2. meanwhile, whisk together the lemon juice, oil, 2 (1) t salt, 1 t pepper in a measuring cup.  Pour the vinaigrette over the warm pasta and stir well.  
3. Add the chickpeas, bell pepper, onion, capers, dill, feta, and olives.  Combine carefully.
4. Just before serving, stir in the arugula, add some sliced lemon, a squeeze of lemon juice and taste for seasonings.  
5. Serve warm or at room temperature.  

As I read Ina’s recipe I realized that the first 7 ingredients she is making Teriyaki sauce.  Skipped that as I have a bottle of Teriyaki sauce in the refrigerator.  She calls it a Go to weeknight dinner.  Well, with that bottle of Teriyaki in the refrigerator it is.  

Ingredients:

3 T soy sauce

1/1/2 T pure maple syrup

2 t toasted sesame oil

1 T minced fresh ginger

1 T minced garlic (3 cloves)

1/4 t crushed red pepper flakes

4 skinless salmon fillets (2-21/2# total)

1 1/2# broccolini, lower thirds of the stems discarded

Steamed Basmati Rice (recipe follows)

Directions:

1. Preheat the oven to 400 degrees F.  Arrange 2 racks evenly spaced in the oven.
2. In a small saucepan, combine the first 7 ingredients.  Bring to a boil over medium heat, lower the heat, and simmer for just 2 minutes.  Set aside.  (Open bottle of teriyaki sauce.)
3. Arrange the salmon, rounded sides up in a baking dish just large enough to hold them with a little space between the fillets.  
4. Sprinkle with salt and pepper and spoon the teriyaki sauce over them. (Remember teriyaki sauce has soy sauce in it which is very salty.)
5. Roast on the upper rack for 12-13 minutes for rare or 13-14 minutes for medium for medium, depending on the thickness of the fillets. (12minutes for rare was perfect for Costco frozen salmon fillets.)
6. At the same time place the broccolini on a sheet pan, drizzle it with 4 T EVOO, salt and pepper to taste.
7. Toss with your hands and spread out in one layer.  
8. Roast the broccolini on the lower oven rack for 10-12 minutes, tossing once, until crisp-tender.  (PS:I still do not like broccolini)

Basmati rice cooks so much faster than my Japanese rice.  I loved the taste and may serve more in the future.

Ingredients:

1 1/2 C white long-grain basmati rice

1 T unsalted butter

Kosher salt

Directions:

1. Combine 2 1/2 C water, rice, butter and 2 t salt in a medici saucepan.  Bring the water to a boil over medium heat, lower the heat, cover, and simmer for just 10 minutes.  (I think medium heat was too high.  I used low and did not have to “pull it off the burner to keep it from burning.”
2. Turn off the heat and allow the rice to sit, covered for 3-5 minutes, until just cooked through.  
3. Fluff with a fork and serve with the salmon and broccolini.

This rice did not have to be soaked like my Japanese rice.  Also throughout this recipe I have changed her quantities of salt as salt to taste.  I think she uses way too much salt.

No photo.

Ingredients:

1# dried white cannellini beans

EVOO

4 oz. pancetta, 1/4” diced

2 C chopped leeks, white and light green parts (2 leeks)

2 C chopped yellow onions (2 onions)

2 C diced carrots, scrubbed (3-5 carrots)

2 C diced celery (4-6 ribs)

2 T minced garlic (6 cloves)

2 t minced fresh rosemary

8-10 C good chicken stock

2 bay leaves

Kosher salt and black pepper

Grated Italian Parmesan cheese for serving

Makes 3 Qts., serves 4

Directions:

1. Place the beans in a large bowel and add enough cold water to cover them by 2”.  Refrigerate for at least 8 hours or overnight.  Drain the beans, rinse under cold running water, and drain again.  Set aside.
2. In a medium pot or Dutch oven, heat 1/4 C oil over medium heat.  
3. Add the pancetta and sauté for 4-5 minutes, until browned.  
4. Add the leeks, onions, carrots, celery, garlic, and rosemary and cook over medium-low for 10 minutes, stirring occasionally, until the vegetables are tender.
5. Add the beans, chicken stock, bay leaves, 1T salt, and 1 t pepper to the pot and bring to a boil.  Lower the heat and simmer, partially covered, for 1 hour and 30 minutes, until the beans are very tender.  Stir occasionally, scraping the bottom of the pot, to prevent it from burning.  Discard the bay leaves, cover the pot , and allow the soup to sit off the heat for 15 minutes.  
6. Reheat, if necessary.  Ladle into large shallow soup bowls, sprinkle with Parmesan cheese, drizzle with olive oil and serve hot.  

The soup was very good, but it took forever to chop all the vegetables.  Also cannellini beans would have been better than navy beans.  

Between Sunday’s pork dinner and this soup we have tonight’s of leftovers. 

Ingredients:

2 pork tenderloins, trimmed of silver skin

EVOO

2 T coarsely chopped fresh rosemary

Flaked sea salt, such as Maldon

Freshly ground black pepper

Mango chutney, for serving (Did not use.)

Directions:

1. Preheat the oven to 500 degrees.  Place a rack in the top third of the oven.  
2. Allow the tenderloins to sit atrium temperature for 30 minutes.
3. Place the tenderloins smooth side up 1 1/2” apart on a sheet pan.  Pat the meat dry with paper towels.  Generously brush the tenderloins with 3 T oil, then sprinkle with rosemary, 1 T sea salt, and 1 t pepper.  (I did a teaspoon of salt)
4. Tuck the thing tail ends under and tie them with kitchen string to the tenderloins are an even thickness.  (They were fine, I did not tie them.)
5. Place the tenderloins on the prepared oven rack and roast for exactly 5 1/2 minutes.  Turn off the oven and let the pork stay in the oven for 1 hour without opening the door.
6. Transfer the tenderloins to a cutting board and slice thickly.  

We have one leftover for another night.  We had this with squash.  She used butternut squash, but the ones at the store were enormous so, I bought 2 small acorn squashes.  

Ingredients:

3 honey nut squash (2 1/2-3 pounds total)

4 T unsalted butter

4 T light brown sugar

Kosher salt and black sugar

Pure maple syrup

Directions:

1. Preheat the oven to 400 degrees F.
2. Cut the squash in half lengthwise through the stems.  Scoop out and discard the seeds.  Place the squash halves on a sheet pan, cut sides up, distribute the butter, brown sugar and syrup evenly among the cavities of each and sprinkle generously with salt and pepper.  
3. Roast for 30-40 minutes, until tender.  
4. Drizzle with syrup and serve hot.  

I used my homemade broth to cook the corkscrew shaped noodles.  

After they were cooked I added  6 eggs that I had whisked.  Add them in a long stream and they cook as they hit the hot broth.  You can use any pasta and any broth.  You can even add veggies if you desire.  

Thursday after PT we went to our favorite Japanese restaurant.  Saturday we celebrated a friends birthday at Riverhouse.  Definitely the best foodI have had in a long time.  

One night I made catfish with coleslaw and Rice-a-Roni.  I haven’t had it in ages and I liked it.  I am sure I have blogged my catfish soaked in buttermilk, coated with cornmeal and friend in EVOO.  I put ranch dressing on the coleslaw mix for something different.  It was good.  

Ingredients:

Good EVOO

2 C chopped yellow onions (1 1/2 - 2 onions)

2 C (1/2” thick) diagonally sliced carrots peeled (3-5 carrots)

1 1/2 C (1/2” thick) diced celery (3-6 ribs)

1 1/2 C (1/2”) diced fennel, top and core removed

8 C simmering chicken stock (I used my recently made turkey carcass/vegetable stock.)

Italian Parmesan cheese rind (about 2 x3”)

Freshly grated Italian Parmesan cheese, for serving

Minced fresh dill or parsley, for serving

Freshly squeezed lemon juice, for serving

Directions:

1. Heat 1/4 C EVOO in a medium pot or Dutch oven, over medium heat.
2. Add onion, celery, and fennel and sauté for 10-15 minutes, stirring occasionally, until the vegetables are softened.  
3. Add the chicken stock, 2 C water, the Parmesan rind, 1 T salt (no, 1 t) and 1 t pepper.
4. Bring to a boil, lower the heat, and simmer, partially covered , for 20 minutes, stirring occasionally.
5. Remove the Parmesan rind and taste the soup for seasoning.  (Remember parmesan cheese is salty.  I also believe that Ina over salts her food.  I didn’t have fresh dill so I added 1t dried at this point.)
6. Meanwhile, cook the ravioli in a large pot of boiling water with 2 T salt as directed on the package, stirring occasionally.  Drain and spread out on a plate so they don’t stick together.
7. For serving, place the warm ravioli in large soup bowls and ladle the hot soup over them.  Sprinkle with Parmesan, dill and a squeeze of lemon and serve hot.  

I already mentioned I would use tortellini instead of the ravioli.  It was plenty salty adjusting her salt.  When chopping the vegetables, the quantities listed are relative in my mind.  the lemon juice at the end is a must.   

We had one night of Trader Joe shrimp and then I thought I’d have the energy to make this dish, but Jim did most of the work and I directed.  I changed up some things.  I did not deep fry the sage and rosemary.  I’m sure it would be delicious, but I only deep fry outside as I hate the smell.  I did add sage and rosemary to the sauce.    I also added italian meatballs I found in the freezer.  The recipe is from Alex Guarnaschelli (The Kitchen).  It was delicious and we ate it for 2 nights.  

Ingredients:

Kosher salt

1# fusilli pasta

1/2 C EVOO

6 sprigs of fresh sage (I used 1/2 t dried)

3 sprigs fresh rosemary (again 1/2 t dried)

10 T unsalted butter (1 stick + 2 T )

1 T freshly grated ginger

1-2 cloves garlic, sliced

1 (15 oz.) can pure pumpkin puree

2 t dark brown sugar

3/4 C finely grated Parmesan

Freshly ground black pepper

Directions:

1. In a large pot, bring 6 quarts of water to a rolling boil.  Add a generous  amount of salt.  Add the pasta to the pot and stir so it doesn’t stick to the bottom as it cooks.   Cook the pasta according to package  instructions, 8-10 minutes.  (I like 13 minutes).  Reserve some of the pasta cooking water.  Drain the pasta in a colander and hold it there until the sauce is finished.  
2. I am skipping the frying section as I did not do it.  Go to      foodnetwork.com if you want to fry the herbs.  
3. Return the skillet to medium heat and melt and cook 1 stick of butter until it starts to turn light brown.  
4. Add the ginger and garlic and stir until fragrant, about 30 seconds.  
5. Add pumpkin, sugar, sage and rosemary, and some reserved pasta water.  
6. Stir in 1/2 C of the Parmesan.  Season with salt and pepper to taste.  
7. Stir in the remaining 2 T of butter.
8. Add the cooked pasta to the skillet and warm gently, tossing to coat the pasta with the sauce.  
9. Top with the remaining Parmesan cheese.  

I went into the guest room to fold the towels as we had just had guests.  Everything was washed, but Jim was waiting for me to fold the towels to make the bed.  Jim had left a plastic bin of clothes in the room.  We always tell our guests if there is anything in the room in your way, put in the exercise room.  Well guess what, our guests who have been her many times decided to take the bin and shove aside my rabbit collection and put the container on top of a 7’ tall cabinet instead of next door on the floor.  It’s not like they forgot as they were able to carry 4 pillows next door.  I was livid.  That was it for me for the day.  I went to bed.  Thursday Jim had left over chicken soup.  I didn’t eat, too upset by a mess to clean up standing on a ladder.  In my current condition that is going to be real hard.  They will never be invited, nor allowed to stay here again.  

So Friday I had Jim pick up scallops at Sperry’s market.  With them I fixed the sweet potatoes and asparagus from the Thanksgiving dinner in AZ in 2021.  We also brined the Turkey.  It was the smallest we could find at 10#, but felt like 100#.  I had already made my 100th pumpkin pie, so that was covered.  

I used the same recipe for the Turkey, only cooked in my convection over, it finished a lot sooner than expected kind of throwing off my timing.  

For the vegetable I made Brussels Sprouts and carrots, just boiled for 6 minutes.  

For the stuffing, I added again used Williams Sonoma Focaccia Stuffing and added baby portabella mushrooms and a pint of oysters and their liquid.  This was a great addition and we liked it much better than sausage.  

So that is it for Turkey day.  It’s been a great fun.  

Last night I made this dinner that serves 12.  I told him if he ate it all he would be getting take out the next night.  When he finished eating, he felt there would be enough for tomorrow.  

This is another recipe from the American Heart Association.  They don’t use salt.  The guy who dumps a shaker full on everything he eats, didn’t use any.

Ingredients:

2# boneless, skinless chicken breasts

1# button mushrooms, sliced

14.4 oz. frozen onion-and-pepper stir-fry mix

4 C fat-free, low-sodium chicken broth

1/2 (13.5 oz.) can lite coconut milk

10 oz. frozen green peas

4 oz. dried medium Asian rice stick noodles, broken in half

1/2 C chopped fresh basil

2 T fresh lime juice

1/4 t crushed red pepper flakes

1/4 t salt

1/4 t pepper

Asian hot sauce, such as sriracha (optional)

Directions:

1. Place the chicken in the bottom of a 3-4 quart slow cooker.  Spread the mushrooms and stir-fry mix over the chicken.  Pour the broth and coconut milk over all.  
2. Cook, covered, on high for 4 hours or low for 8 hours, or until the chicken is tender and no longer pink in the center.
3. Using tongs, transfer the chicken to a cutting board. 
4. Quickly stir in the peas, basil, lime juice, red pepper flakes, salt, pepper, and noodles, making sure the noodles are mostly submerged in the liquid in the slow cooker.  
5. Re-cover the slow cooker.  If using the low setting change it to high.  Cook for 20 minutes, or until the noodles have softened.  
6. Meanwhile, carefully cut the chicken into bite-size pieces.
7. Ladle the soup into bowls.
8. Serve the hot sauce if desired.  

I would describe it as peppier than when you add the tuna or chicken.  Very tasty.  

I happen to love meatloaf and trying all different meatloaf recipes.  This recipe comes from the Costco magazine.  It was delicious.  Makes 6-8 servings.  With Jim cutting and serving, it served 4 with seconds for 2.  I chose mashed potatoes and Brussels sprouts for an accompaniment.  They were perfect.  I had wanted to set the table while Jim was playing golf on Friday and asked him to get things out that are not possible while using a walker.  Also wanted the Brussels sprouts brought in so i could clean them leisurely.  

Thursday was a PT day and it just exhausts me.  I can’t even remember what we had for dinner.  It might have been a Costco quiche.  Jim keeps things around for days like this.  Unfortunately he forgot to do any of it, so it was a panic to get all that done plus making the meatloaf.  I was not happy.  I was beyond exhausted Saturday.  Slept, Tylenol, and 7up for my upset stomach finally got me alive enough to go out for dinner.  I was not great company.

Ingredients:

2/3 C onion, finely diced

1 T oil

8 oz canned tomato sauce, divided

2 eggs, beaten

1 T Worcestershire side

2 T fresh basil, finely chopped

2 t garlic, minced

2 1/2 t Italian seasoning

1 1/2 t fine sea salt

1/4 t black pepper 

1/4 t crushed red pepper

2/3 C panko

1 pkg. (1.67 lbs.) Butterball ground turkey

1 T balsamic glaze

1 t sugar 

1/3 C shredded Italian blend cheese

Directions:

1. Preheat the oven to 350 degrees F.
2. In a small pan, cook the onion in oil until soft.  Cool slightly and drain.  
3. In a large bowl, add 4 oz. tomato sauce, eggs, Worcestershire sauce, basil, garlic, Italian seasoning, salt, black pepper, red pepper and panko.  Mix thoroughly.  Gently mix in ground turkey.  
4. Spray a 9”X5”loaf pan with cooking spray.  Transfer the meat mixture to the loaf pan, rounding the top of the mixture.  
5. Bake 45 minutes.
6. Meanwhile, mix remaining tomato sauce, balsamic glaze and sugar with a whisk.  
7. Remove the pan from the oven.  Spread tomato glaze evenly on top.  
8. Add cheese.  Bake for 15-20 minutes, or until internal temperature reaches 165 F
9. Cool 10 minutes before slicing. 

Ingredients:

1 T canola or corn oil and 1 T canola or corn oil, divided use

1/2 small onion, thinly sliced

1 t bottled minced garlic

1 bunch cooled greens, kale or Swiss chard, though stems discarded, leaves sliced into 1” pieces or 16 oz. spinach

1 slice uncured, nitrate-free Canadian bacon (lowest sodium available), cooked and diced (did not use)

2 T water

1 T cider vinegar (did not use)

1 t sugar (did not use)

1/2 t crushed red pepper flakes

Cooking spray

1 1/2 t paprika

1t dried thyme, crumbled

1/2 t garlic powder

1/2 t onion powder

1/2 t cayenne pepper

1/4 t pepper

4 catfish fillets (about 4 oz. each) or tilapia or trout

Directions:

1. In a large skillet, heat 1 T oil over medium heat, swirling to coat the bottom.  Cook the onion for 3 minutes, or until soft, stirring occasionally.  
2. Add the garlic.  Cook for 30 seconds, stirring constantly.  
3. Stir in the greens, Canadian bacon, water, vinegar, sugar and red pepper flakes.  
4. Cook covered for 20 minutes or until the greens are tender.  (If using the Swiss chard or spinach, reduce the cooking time to 10 minutes, or until the greens are tender.)
5. In a shallow bowl, whisk together the paprika, thyme, garlic powder, onion powder, cayenne, pepper and remaining 1 T oil.  Using your fine tips, gently press half the mixture so it adheres to the fish.  Turn over the fish.  Repeat the process.  Transfer the fish to a baking dish.  (Dumbest direction I’ve run across so far.  I used cooking spray and sprayed the baking dish and the fish.  Sprinkle the fish with half the spice mixture.  Lay in the baking dish the sprinkled side down.  Spray the other side and finish sprinkling the spice mixture.)
6. Bake for 15 minutes, or until the fish flakes easily when tested with a fork.
7. Serve fish on the greens.

Jim’s brother and his wife came for a visit.  We were eating in on Friday night and out on Saturday.  Eating out on a Saturday night in Nashville is in my opinion a very bad idea, but Jim set the itinerary.  

Ingredients:

Unsalted butter, for greasing

2-3 sheets of parchment paper

2# cream cheese, at room temperature

1 1/4 C granulated sugar

Generous pinch kosher slat

1/2 C sweetened condensed milk

1 1/2 C heavy cream, 1 T grated fresh ginger

1 t ground ginger

1 t vanilla extract

Zest of 2 lemons, minced, plus zest of 1 lemon plus 1 T lemon juice

6 large eggs

1/3 C all-purpose flour

1 C prepared lemon curd

2 T limoncello liquor

2 T sour cream

Powdered sugar, for testing (forgot)

Fresh basil, chiffonade, for garnish (forgot)

Directions:

1. Grease one side of 2-3 sheets of parchment paper.  Lay them butter-side up inside a 10” springform pan, arranging so that they cover all sides, and crimping the edges to ensure they stay in place.  Place the springform pan on a sheet tray.  ( i put my graham cracker crust on the bottom and partially up the side to keep the contents from leaking.  Pressed down with a metal flat bottom cup.)
2. In a mixer fitted with at the paddle attachment, combine the cream cheese, granulated sugar and salt.  Cream on medium-high speed until smooth, about 1 minute.  Scrape down the sides.
3. Turn the mixer down to medium and add the condensed milk.  Beat to combine, then scrape down the bowl.  Add the heavy cream, fresh ginger, ground ginger, vanilla and minced lemon zest.  Fully combine, then scrape down the sides.  
4. Turn the mixer to medium-high and add the eggs one at a time, being sure that each is fully combined before add the next.
5. Add the flour, then beat again, scraping down the sides.
6. Pour the cheesecake into the center of the springform pan and tap it lightly on the counter to remove any air bubbles. 
7. Bake for 30 minutes, then rotate.  Continue to bake until dark golden brown, another 30-35 minutes.  Allow to cool to room temperature, then refrigerate until completely set, 6 hours.
8. Remove the cheesecake from the pan, then peel own the paper.  (You can leave the paper in place for a rustic look.)
9. Mix together the lemon curd, limoncello, sour cream, lemon juice and remaining lemon zest in a bowl.  
10. Pour evenly over the top of the cheesecake, then sprinkle with the powdered sugar and garnish wit the basil.  
11. Cut into slices and serve. 

In the end, I added a teaspoon of salt to the broth.  

Ingredients:

6 C fat-free, low-sodium chicken or vegetable broth

1 (15.25 oz.) can no-salt added whole-kernel corn, rinsed and drained

1 (15.5 oz.) can no-salt added kidney beans, rinsed and drained

1 (15 oz.)can solid-pack pumpkin (not pie filling)

1 small onion, chopped

1 rib of celery, chopped

5 fresh sage leaves or 1/2 t dried sage

1/2 t curry powder

Directions:

1. Pour broth into a large stockpot and bring to a boil over medium-high heat.
2. Stir in the corn, beans, onion and celery.  Boil for 10 minutes.
3. Stir in the pumpkin, sage and curry.  Reduce the heat and simmer on medium-low heat for 20 minutes.  

It actually took longer to add all the dashes in the typing than it did to make the soup.  

Sides were a simple salad and mushroom ravioli from Trader Joe’s.  

Jim had bought 2 large chicken breasts.  I do not like white meat.  I was busy all day, but what to do with the chicken was on my mind.  Finally I decided to soak the chicken in buttermilk remembering from multiple cookbooks over the years, it made a difference.  

When time to cook I coated it in Italian bread crumbs.  In the skillet I had EVOO.  I browned the sides on medium-high and then turned the heat to low, covered the skillet with a lid and cooked for 18 minutes, 150 degrees F.  The breasts were delicious.  Too large to finish myself so I shared half with Jim minus a bite for Lucy.  Both commented that they really liked the chicken. 

Ingredients:

1# fetuccine

1# medium size asparagus (cut in 1” peaces starting 1” below the top after breaking off tough bottoms.)

5 T EVOO, divided

2 T finely diced shallots

2 cloves garlic, thinly sliced

1/8 t red pepper flakes

1 T chopped fresh Italian, flat leafed parsley

1 T chopped fresh basil leaves

3/4# medium-size shrimp, shelled, deveined and sliced in half lengthwise (real pain)

Kosher slat and freshly ground black pepper

1/2 C dry white wine

2 plum tomatoes (ours were hard as rocks, wish I had used canned) coarsely chopped, peeled

Directions:

1. Bring a large pot of salted water to a boil and add the fettuccine.  Cook until ardent, following the package instructions.  
2. Meanwhile (no) Prepare the vegetables ahead of time, it takes a while to do all the chopping.  
3. Warm 3 T of the oil in a large sauté pan pan set over medium-high heat.  Add the shallots, garlic, red pepper flakes, parsley, and basil and cook stirring frequently, to flavor the oil wit the aromatics, about 1 minute.
4. Stir in the asparagus and shrimp, and season with salt and pepper.  (I did not add the shrimp this early.  I did add my hard as a rock tomatoes.  Cook, stirring and tossing frequently, 2-3 minutes.  
5. Add the wine and cook until it evaporates, about 1 minute.
6. Add the shrimp and drained pasta.  
7. Stir in the remaining 2 T oil and gently toss to coat.  

I think it would have been better with a fusili or penne pasta.  Certainly easier to eat getting asparagus and shrimp in each bite.  I probably should try this again, with me in charge of the pasta cooking.  

The things I changed:

• 6 cups chicken broth—I had a ton of saved veggie scraps and chicken carcasses in bags in the freezer.  Used my Instapot and made my own broth.  It was around 6 C and I didn’t have to can anything.  Canning would blow Jim’s mind as I would require his help.  
• The 2 cured meats called for 1 and 2 oz. quantities.  Both came in 4 oz. packages.  I hate having stuff leftover that I wouldn’t eat, so the whole package of each went in.  
• Making the dumplings required “mix well, using your hands if necessary.”  This is why food processors were invented.  They chop and mix; I used mine. 

Ingredients:

2 1/2 C diced dry Italian white bread, crust removed (about 4 oz.)

6 C chicken broth

1 C all-purpose flout

1/2 C thinly sliced, then finely chopped pancetta (about 2 oz.)

1/2 C thinly sliced, then finely chopped hard salami (about 1 oz.)

1 large egg, lightly beaten

1 C milk

1 T chopped fresh chives

2 T chopped fresh Italian, flat leafed parsley

Pinch of ground nutmeg

1/2 t kosher salt

Directions:

• Air-dry the bread cubes overnight, or place them on a baking sheet and bake in and oven preheated to 300 degrees F, stirring occasionally, until dry but not brown, about 20 minutes.  Set aside.
• Meanwhile, in a medium-size bowl, combine the bread with the flour, pancetta, salami, egg, milk, chives, parsley, nutmeg and salt.  Mix well, using your hands if necessary to evenly incorporate the ingredients.  The dough should be moist and malleable.  Scoop out rounded T of the dough and roll into balls.  (I put all things that needed chopped first in the processor incorporating them as I reduced the previous ingredient.  Wet ingredients followed. I used my cookie dough scoops to make the balls and straight into the broth from the processor.)
• Add the dough to the simmering broth.  (I cook my broth in the Instapot 1 hour on pressure cook.  After we strained out the solids, the broth went back in the pot on simmer.)
• Cook until all the balls re floating on the surface of the broth and are cooked through, about 8 minutes.  Do not stir.  (Just like cooking gnocchi.)  
• Remove the dumplings from the broth with a slotted spoon and distribute them equally among four soup bowls and serve immediately.  (We just served.)

I did point out to Jim that this was to serve 4.  We are having it Sunday night also, but will have to add something as Jim ate a lot.  I found it very filling. The dumplings were light and fluffy but tasted a little doughy and I added all that extra meat.   I wonder if you combined all except the flour and only added if needed in small quantities.  Just like making pie dough in the food processor.  

The next night we had a good meal with friends who had moved away as they were in town.  Jim grilled steaks.  We had twice baked potatoes that Jim bought, ready made, from Sperry’s grocery, and asparagus.  Very simple and everyone was able to talk as restaurants are getting so noisy.  I made a pumpkin pie for dessert.

The 27th was Jim’s birthday and per his request we ate at Sperry’s restaurant.  I think it got it’s reputation when it was the only restaurant in town.  I will not go again.  Behind me were 4 screaming banshies.  I thought when their food came, they would quiet down, no.  On top of that they must have a new cook.  I had finally found the only thing I could eat there which was great scallops on fried green tomatoes.  This new cook put some kind of red yuk on top of the scallops.  I couldn’t believe it!  What a way ruin a dish.  I will never go back.  It is too noisy, crowded, and over priced bad food.  

the night before we went to a restaurant called Iggy’s with our neighbors.  I was curious about it’s name.  I was told that when the chef cooked in Chicago there was an Italian restaurant named Iggy’s that was the only place that stayed open late to get dinner after his shift.  I have a friend whose son has the nickname of Iggy.  I was curious how he got that name.  There is a mythical creature that was very ugly.  Her mother thought her son was the ugliest baby she’s ever seen and called him that name which got shortened to Iggy.  Our neighbors loved the restaurant.  It was one of those order lots of plates to share places popping up around town.  I am not fond of them.  I just want my choice, you have yours.  

As if we haven’t eaten out enough on Friday we had a luncheon at an opera meeting.  I was very full and can’t remember what dinner was about.  Something Jim did from the freezer.  

Halloween on a road near us.  They are building what is called tall skinnies everywhere here in Nashville.  Builders buy a house, tear it down and build 6 houses.  There are 2 styles from the outside that I like.  One sells for only 1 million the other is 1.5 million.  This house always has a great Halloween display.  

Meanwhile the party had started and people dove into my guacamole and liked it.  Costco had their brand that has 6 small cups, but the other brand had 4 larger clear containers and they were perfect for making a web.  I used 3 of them and arranged them on my beautiful fall plater with Blue corn chips scattered in-between the containers.  I also had a basket of the chips as the decoration chips would run out sooner than the guacamole.  

I did not make a spider out of a black olive as the directions said, but bought a bag of rubbery spiders.  I warned everyone ahead of time.  I used yogurt for the web.  Just fill a plastic pastry bag with  sour cream, or yogurt and pipe circles.  Then using a toothpick pull through from the middle to the outside.  So very Halloween, very good, and so so easy.  Also you can accommodate any size crowd by adding or subtracting the quantity of guacamole containers.  

By the way if anyone needs a rubbery spider, call me.  The bag contains 50 in various sizes.  So 50-6 means I have a lot left.  

I also learned a lesson, always carry my cell phone.  

Ingredients: 

For the pastry:

2 1/2 C all-purpose flour

2 t kosher salt

black pepper

15 T cold butter cut into small pieces (-1 T of 2 sticks)

1 large egg yolk

1/2 C water, or more as needed

1/4 C dry white wine

For the Filling:

2T EVOO

2 C thinly sliced onions (about 2 medium size onions)

3 T chopped fresh Italian, flat leafed parsley

2# Swiss chard leaves and stems coarsely chopped

2 1/2 C fresh or frozen artichoke hearts cut into 1” pieces

Kosher salt and black pepper

1/4 C freshly grated Parmesan cheese

1/2 C freshly grated pecorino Romano cheese

1 large egg, beaten

1/4 C light cream or milk

1 large egg yolk 

2 T water

Directions:

For the pastry:

The pastry directions are no different that making any pastry dough.  So just follow one of the hundreds of pastry dough recipes in this blog.  My preference for making dough is put all dry ingredients in your food processor, add the butter, pulse, then add the wet ingredients  slowly until just combined.  This recipe used the traditional method.  

For the filling:

1. Warm the oil in a large skillet set over medium-high heat.  Add the onions and cook, stirring occasionally, until soft but not brown, about 5 minutes.  Stir in the parsley, Reduce the heat to medium and add the Swiss chard and artichoke herts; season with salt and pepper.  Stir to combine, and cook until the the vegetables have softened and most of the liquid has evaporated, about 20 minutes.  
2. Remove from the heat and cool completely.  
3. Stir the cheeses, the beaten egg, and cream into the vegetable mixture.  Set aside.

Assembly:

1. Preheat the oven to 375 degrees F. 
2. Roll out a bottom circle large enough to go up the sides of the springform pan.  
3. fill the shell with the vegetable mixture, patting it down with the back of a spoon so it is compact.  
4. roll the remaining 1/4 of the dough into a circle slightly larger than the pan.  Place it on top of the filling.  Use your fingers to crimp together the sides and top of the dough.  
5. Pierce the top of the tart with a fork to make ting air vents.  
6. In a small mixing bowl, whisk the egg yolk and water.  Brush the egg wash on the to and edges of the pastry.  
7. Bake until golden brown, about 1 hour.  
8. Allow to rest for 10 minutes before releasing from the pan and cutting.  

Thursday and Friday we went out to dinner.  Thursday we celebrated with our neighbors both the October boys birthdays.  

Friday is Jim’s actual 80th birthday.  He and I are going to his favorite local steak house to celebrate dinner.  He is playing golf during the day.  

At least I can count on Saturday for leftovers.  

This dinner is from Tucci, but not his cookbook.  I got it off the Williams Sonoma site.  If you haven’t been to the store lately, they have a set of Tucci pots and pans.  They are gorgeous.  If I didn’t have every cephalon pot and pan that exists, I would defiantly would buy them.  Back to the recipe.  The spice for the thighs was delicious.  I would make them again and again.  The sauce, I was not so keen on.   We’ve had better sauce from Tucci, like the night before with the eggs. 

I did not make 4 C rice.  I did my usual 1 C rice.  We did find the brand of rice that he listed.  I did not like it as much as my Japanese rice.  Jim consumed most of it.  Now I have a big box of rice I am not fond of.  Plus, I have every color of rice except purple already in the cupboard.  I also never use Granny Smith apples, I don’t like them.  

Ingredients:

2# bone-in skin-on chicken thighs

3 T vegetable oil

4 C cooked Ralston Family Farms Nature’s Blend purple, red and brown rice mix or cooked brown rice or cooked wild rice.

Spice for chicken:

2 t kosher salt

1 t garlic powder

1/2 t onion powder

1/2 t black pepper

Sauce:

1 large Granny Smith apple, peeled, cored, and diced 

1 yellow onion, halved and sliced lengthwise

4 garlic cloves, minced

1/2 C Cognac or other brandy

1 C low-sodium chicken stock

1t chopped fresh thyme

1 t chopped fresh oregano

1 can diced tomatoes

Directions:

1. Place the chicken in a large bowl.  Sprinkle with the spices as listed above and toss well to season the chicken evenly.  (You will have to hand toss to coat the chicken evenly.   Either wear disposable rubber gloves or wash your hands thoroughly after tossing if you don’t.)
2. Heat a large fry pan over medium-high heat and add the vegetable oil.  When the oil begins to shimmer, add the chicken skin side down and sear until golden brown on the first side, 3-4 minutes.  Turn and repeat on the other side.  Transfer the chicken to a plate.  (I took the skin off.)
3. Reduce the heat to medium, add the apple to the pan and sauté until starting to soften, about 3 minutes.  
4. Add the onion and and sauté, stirring occasionally, until starting to soften, about 4 minutes, then stir in the garlic and cook for 2 minutes.  
5. Add the Cognac and stir to deglaze the pan, scraping up any browned bits from the bottom.  Cook for about 4 minutes to cook off the Cognac, then stir in the chicken stock, thyme and oregano.  
6. Return the chicken to the pan, reduce the heat to low, cover the pan and simmer for about 2 minutes.  Add the tomatoes and simmer until the chicken is cooked through, about 5 minutes more, or longer if needed.
7. Check the seasoning and serve over the hot rice.  
8. Serves 6.  (Well 2# of chicken thighs were only 4 in the package.   Also I made only 1 C of the dry rice and it is not 4 C cooked.  If you were having an full Italian meal there would be about 4 courses.  So then I could see it serving 6.)

Ingredients:

1/4 C EVOO

1 small onion

1 C canned whole plum tomatoes

4 large eggs

Kosher salt and black pepper

Directions:

1. Warm the oil in a medium-sized nonstick frying pan over medium heat.  Add the onion and cook until soft, about 3 minutes.  
2. Add the tomatoes, crushing them with your hand or the back of a slotted spoon.  Cook until the tomatoes have sweetened, about 20 minutes, stirring occasionally.  
3. Gently break the eggs into the pan and cover.  Cook until the whites are opaque and the yolks are moderately firm, about 5 minutes.  
4. Serve immediately, seasoned with salt and pepper to taste.  (I served it with Italian bread that I toasted with garlic butter.)

This serves 4. I can see halving or quartering it, but not sure you could successively raise the servings.  If you reduce it to make the servings less, make the tomato sauce ahead and divide in 1/2  or 4th’s and freeze what you don’t use that night.  It will last forever and be ready when you are for a fast dinner.  

Ingredients:

Broth:

1 medium onion, quartered

1 celery stalk

1 carrot, peeled and cut into thirds

4 sprigs fresh I Italian flat leafed parsley

Kosher salt

5 C water

Risotto:

4 T EVOO

1 clove garlic, chopped

2 T butter

1/4 C chopped onions

1 C Arborio rice

1/2 C dry white wine

1 fresh or canned plum tomato, peeled, seeded, and diced

1/4 C finely grated Parmesan cheese, Optional

Directions:

First, I did none of the following as I have a lot of cans of a very good seafood broth called Bar Harbor.

1. In a large saucepan, combine the shrimp shells, quartered onion, celery, carrot, parsley, salt to taste, and water.
2. Bring to a boil, then simmer gently, with the slid slightly askew for 15-20 minutes.  
3. Strain through a fine-mesh sieve.  
4. Discard the shells and vegetables.  When you are ready to prepare the risotto, warm the broth to a gentle simmer.  

Risotto:

1. Warm 2 T of the oil in a large high-sided sauté pan set over medium heat. Add the garlic and sauté lightly but do not brown, about 1 minute.  
2. Add shrimp and cook until they turn light pink, about 4 minutes.  Remove the shrimp from the pan to a plate and set aside.  (4 minutes was to long.  I would do a minute a side and they will cook more later.)
3. Add the remaining 2 T oil, 1 T of the butter, and the chopped onion to the sauté pan.  Cook over medium-high heat until the onions have softened but not browned, about 5 minutes.  
4. Add the rice, stirring to coat it with the oil.  Stir in 1 C of simmering broth.  When the rice has absorbed the broth, add the wine and tomato and stir until the wine has been absorbed by the rice.  Add the remaining broth, 1/2 C at a time, stirring frequently and allowing the rice to absorb the liquid after each addition, until the rice is al dente, 15-20 minutes.  
5. Add the reserved shrimp along with the last ladleful of broth and any juices that may have accumulated on the plate.
6. 10.The rice should have a slight resistance to the bite.  If it seems too hard, add a little more liquid and continue cooking for another minute or two.  
7. 11.Remove the rice from the heat and briskly stir in remaining 1T butter and the Parmesan, if using.  (I didn’t) Serve immediately.  
8. 12.Serves 4, ha!  With 1.6 # of shrimp, Jim consumed every bite.  

It took me a long time to make these as mobility is still an issue.  Jim was gone most of the day but when he came home and started helping it was worse.  Just one example:

• “Melt 2 T of butter in the microwave for 30 seconds only.  Don’t blow it up all over the microwave.”  He decided to do it longer and guess what?  Yes, no butter left in a glass 2 cup measuring cup.  That wasn’t the end of the saga of butter, wine, and canola oil in one container, but you get the idea.  

He had his fake mashed potatoes and I microwaved broccoli.  I was so exhausted I didn’t want to eat.  

Ingredients:

1/4# day-old crustless white bread.  (Lucy loves bread, even if it is just crusts.)

1 C warm water

1 1/2 # ground veal

1 C Ricotta cheese

3 large eggs

1/4 t ground nutmeg

2 T chopped fresh Italian, flat leafed parsley

2 T chopped fresh sage leaves

2 T chopped fresh rosemary leaves

Kosher salt and freshly ground black pepper

2 T butter melted

2 T canola oil

1 C dry white wine (not out of the refrigerator)

3-5” sprigs fresh rosemary

Directions:

• Preheat the oven to 350 degrees F.
• Cut the bread into 1” cubes.  Place in a bowl and cover with 1C water.  Allow the bread to absorb the water and become very soft, about 5 minutes.  Gently squeeze all the water out of the bread.  Place the bread in a large bowl. (Discard the water.)(I use my Kitchen Aid mixer and the cake paddle to mix my meat loaf.  When I actually have to handle the mixture I wear surgical gloves.)  
• Add the veal to the bread and use a wooden spoon to blend them together to form an even mixture.  (Then throw the wooden spoon away as it has been in raw meat.)  Stir in the ricotta and Parmesan cheese and mix well.  Add the eggs and mix well.  Add the nutmeg, parsley, sage, rosemary, salt to taste and generous grindings of pepper.  Mix well.  
• Divide the mixture in half, and shape each half into a loaf measuring approximately 10” long by 3” wide.  Pour the melted butter, canola oil and wine into the baking dish.  (Use a metal pan, like a metal lasagne or sheet cake pan, that can be put on a stove burner at the end.  This will save you a tricky maneuver and a second pan.)  Place the meat loaves in the baking dish, leaving at least 1” between them.  Distribute the rosemary sprigs in the dish.  Bake until browned and cooked through, about 40 minutes.  
• Remove the loaves to a warm platter, cover with aluminum foil and set aside.  Strain the liquid left in the baking dish through a fine-mesh sieve into a saucepan.  Bring to a boil over medium-high heat and cook to reduce by half, 6-8 minutes.  (After you remove the meat loaves to a platter, set your pan on a burner and cook to reduce as directed above.  It will take less time and you can strain as directed later.)
• Cut the meatloaf into 1” thick slices and arrange on a platter or dinner plates.  Spoon some of the sauce over each portion and serve immediately.  

Ingredients:

8 oz ravioli, use cheese or pesto

2 T EVOO

1/4 C sun-dried tomatoes chopped

1 C artichoke hearts chopped

4 garlic cloves, minced

3 T capers, drained

1/2 t Italian seasoning

2 C fresh spinach

1 T EVOO and more (if desired)

1/4 C Parmesan cheese shredded

Directions:

1. Cook ravioli until al dente. Drain.
2. In a large skillet, heat 2 T of oil on medium heat.  
3. Add chopped sun-dried tomatoes, chopped artichokes, minced garlic, capers, Italian seasoning and cook for 2 minutes.  
4. Add fresh spinach, and continue cooking and stirring until the spinach wilts.
5. To the skillet with sautéed vegetables, on medium-low heat, add cooked ravioli, 1 T oil and stir.  
6. The side should be salty enough from capers.  If it’s not, add more salt (or capers), if needed.
7. When serving, top with shredded Parmesan cheese.  

I made the full recipe as I was hoping for at least 2 days.  After dinner when Jim saw the mess, he did everything he could except throw the dishes out the window to let me know how mad he was.  He also screamed he had to do the American Express bill, which has been sitting on the table for 2 days and is not due until the 10th.  We agreed to make life simpler to not categorize anything from now.  Just check receipts to make sure we are the ones buying it.  He never used the tax part anyway.  Prefers to sit for hours adding up piles of receipts, being grumpy for a week before he has to see our accountant.  I went to bed.  

The drama and temper tantrum aside, this was absolute delicious and will not take long if you have a functioning body.

Ingredients:  

1/4 C EVOO

2 red or green bell peppers, seeded and cut into 1” strips I used only red)

1/2# mushrooms, cut into 1/4” thick slices

1 3# chicken, cut into serving size pieces

1/2 C dry white wine

2 cloves garlic, coarsely chopped 

2 1/2 C coarsely chopped onions (about 2, I used 1 1/2)

1 C canned whole plum tomatoes

Directions:

1. Warm the oil in a large saute pan set over medium-high heat.  Add the peppers and cook, stirring, until slightly softened, about 8 minutes.  Remove from the pan and set aside.  
2. Stir the mushrooms into the pan and cook, stirring, until slightly softened, about 8 minutes.  Remove from the pan and set aside.  
3. Season the chicken with salt and pepper.  Add to the pan and brown lightly on both sides, about 15 minutes in all.  Remove the chicken from the pan to a platter and set aside.
4. Pour the wine into the pan and stir to incorporate any cooking juices.
5. Add the garlic and onions and cook until the onions are slightly softened, about 3 minutes.
6. Stir in the tomatoes, crushing them with your hand or pack of a slotted spoon as you add them to the pan.  
7. Return the chicken to the pan, along with any juices that have accumulated on the plate.  Bring to a boil, then reduce the heat to a simmer.  Cover and cook, stirring occasionally, until the chicken is cooked through, about 30 minutes.  
8. Stir in the peppers and mushrooms into the chicken.  Return to a simmer, cover, and cook to blend in the flavor of these ingredients, about 10 minutes.
9. The cacciatore may be set aside at this point for several hours before reheating and serving with bread to dip into the sauce.  

I served it with gnocchi that I had made and were in the freezer.  They were perfect.  And we do have leftovers!  The chicken would have been better if Publix’s would learn how to cut up a chicken.  I had to adjust their butchering of the chicken to have serving pieces and pieces to make broth.

We will have the leftovers Monday.  Tuesday, our birthday group is going back to Thompson’s Kitchen for Jim’s birthday.  I chose the date as that is the day I will get my hair done.  My hair looks good one day every 6 weeks.  

Ingredients:

2 C uncooked instant brown rice (2 strikes and your out, instant and brown.)  I used 1 cup of Japanese rice, probably grown in California.)

1/4 C fresh lime juice (no)

2 t EVOO + 2 T, divided use.  

1/2 t salt

1 medium onion, chopped

2 medium garlic cloves, minced or 1 t jarred minced garlic

2 t ground cumin (I used 1 as I had less rice.)

1 t chili powder (no)

1, 15 oz. can of black beans, rinsed and drained

2 T finely chopped fresh cilantro (I use Italian parsley)

2 T finally chopped fresh oregano (1 t dried)

Directions:

1. Prepare the rice using the package directions, omitting the salt. (used the salt.)
2. Meanwhile, in a small bowl, whisk together the lime juice, 2 t oil and salt.  Set aside. (Skipped)
3. Heat the remaining 2 T oil in a large skillet over medium high heat, swirling to coat the bottom.  Cook the onion for 3 minutes, or until soft, stirring frequently.  Stir in the garlic.  Cook for 1 minute, stirring frequently.  Stir in the cumin and (chili powder, if using.)  Cook for 1 minute, stirring frequently.  
4. Stir in the beans.  Cook until warmed through.  Remove from heat.  Transfer to a large serving bowl.  
5. Stir in the cooked rice, (lime juice mixture. if using), cilantro (parsley) and oregano.   

Ingredients:

1 large head broccoli (about 1#)

1# Ziti (You could use Bucatini, broken in pieces)

1/4 C EVOO

1 clove garlic, chopped

black pepper

Extra EVOO to drizzle on each portion (really?)

Directions:

1. Trim off 2-3” of the tough broccoli stems and discard.  Cut the broccoli florets into large pieces.  Peel the stem as you would carrots, then cut into short sectioning bite size lengths.  Set all the prepared broccoli aside.  
2. Bring a large pot of salted water to a boil.  Add the stems and then the florets.  Cook until tender but firm, about 4 minutes.  Remove with a slotted spoon to a bowl and set aside.
3. Add the pasta to the same water and cook, following the package instructions until al dente.  Reserve 1 C cooking water before draining the pasta.  
4. (I cook all pasta 13 minutes as that is what I have discovered I like, no matter the directions.  So under this it is real easy to do the following and avoid fishing broccoli out of a pot into another container.  So at 9-10 minutes add the broccoli stems and 1-2 minutes add the florets.  All done at the same time and drained at the same time.  We had kind of a problem in that Jim bought Ziti lingo.  That means it is as long as a box of spaghetti.  Difficult to drain and heavy.  We survived.  Adding the florets at the same time as the stems will make them mushy.)
5. Return the drained pasta to the pot and toss with the EVOO.  Add the garlic, broccoli and 1/2 C cooking water.  (The long Ziti held enough water that we did not need it.)  Toss, adding more oil and water if the mixture is too dry.  
6. Serve immediately, garnished with black pepper and drizzled with EVOO.  (Used the pepper not the oil.)  If you want to drizzle the oil on top of servings I would not put 1/4 C of oil originally in the pot.
7. This recipe serves a hearty amount for 4 people on it’s own.    In Italy this would be the primo course (1st course) followed by secondo, and remember you had the appetizer first.  Under these conditions I would say it serves 6-8.

Ingredients:

1# pasta

6 T EVOO

4 C packed arugula, coarsely cut or torn (I used a whole package of baby arugula.)

1/2 C chopped fresh basil leaves (I grow it)

3 C peeled and seeded ripe tomatoes cut into 1/2 “ dice (recipe says 4 large tomatoes, I cut up 2 from our farmers market and had 4 C.  Also, I refuse to peel tomatoes and most of the seeds will come out as you dice it.)  

3 t Kosher salt (too much for me)

Freshly ground black pepper

1 T lemon juice

Freshly grated Parmesan cheese or ricotta salata cheese

Directions:

1. Bring a large pot of salted water to a rapid boil.  Add the pasta and cook until al dente, following package directions.  Drain and transfer to a wide serving bowl.  
2. Toss with 1 T EVOO.
3. Add arugula, basil, tomatoes, the remaining 3 T EVOO, salt, pepper taste, and lemon juice.
4. Toss well and serve at room temperature, garnish with the cheese.  

Next problem.  I got out my mozzarella ball cutter and started to slice the ball and confetti was coming out the bottom.  It was already sliced!  I have never in my life purchased a sliced mozzarella ball.  He says in the book that fresh mozzarella is widely available in gourmet stores.  He has never been to Tennessee.  There are none in Nashville.  I know this dish is usually an appetizer, but I like to eat light at dinner.  If I make a larger meal hoping for leftovers; Jim eats it all.  Or he utters these famous words, “You can have it for lunch.”  

Back to the recipe.  I did like his alternative; In the winter use thin slices of sun-dried tomatoes packed in oil.  Now if I could just find a gourmet store.

Ingredients:

1 whole fresh mozzarella cheese, about 1#

2 large ripe tomatoes.  

5 fresh basil leaves

3 T EVOO

Kosher salt and freshly ground black pepper

Directions:

1. Cut the mozzarella and tomatoes into 1/2” thick slices.
2. Arrange on a serving platter, alternation slices of mozzarella and tomato slices.
3. When ready to serve, drizzle with the oil and season with salt and pepper.  

Ingredients:

1/4 C EVOO

2 bell peppers (any color you like), seeded and cut into 1/2” wide slices

4 large Eggs 

Kosher salt and freshly ground pepper

Directions:

1. Warm the EVOO in a medium-sized nonstick or regular frying pan set over medium heat.
2. Add the peppers, cover, and cook until softened, about 20 minutes.  (Lift the lid now and then to stir)
3. In a small bowl, beat the eggs and salt and pepper to taste.
4. Add the eggs to the softened peppers in the pan.  Allow the eggs to set, about 2 minutes, then turn over and continue cooking on the other side until for about 2 minutes.
5. (From the words turn over, ignore the instructions unless you are  a glutton for punishment.)  Turn on your broiler and place the the pan under the broiler for 2 minutes.

I got almost no sleep last night.  We got in bed about 11:30. At 12:01 our Ring Camera doorbell went off.  Jim looked at his phone and said it was the police.  He grabbed a jacket and saw him starting to walk around the front of the house.  It clearly says Police on the back of his clothing.  We don’t know the car as he had his bright lights pointing directly at the front door.  In the Ring video you can distinctly see him trying the door handle.  Jim called the non-emergency police line to see if anything was going on in the area.  They said nothing and did not know of any Police in our area.  There is a comforting thought as you try to fall asleep.  Someone has driven up a 400 ft. driveway to shine lights and a flashlight into your house, tried the front door and walked all around your house and left.  Yes, it said Police on his back, but there are sewing machines that could whip that out in a heartbeat.

We called this morning asking that they send someone out to look at the recording on our ring camera.  We then learned that the alarm went off in the house above us.  Finding no intruder they were checking the area.  One begins to wonder if we are getting a little to paranoid.  We have an alarm system with a sign as you enter the driveway, one in front of the front door and just in case you want to walk straight up the hill from the street below, there is one there also.  Aside from the ring doorbell, as you approach the house or walk around it, it lights up like a Christmas tree.  Jim said, “Why can I hear the outdoors on your camera.”  I showed him that mine is set so if I am in the back of the house and Ring goes off I can talk to the deer, ground hog, coyote or bob cat on the porch.  He did not know that was an option.  

Anyway I laid wide awake most of the night listening to Jim snore away.  Hope I don’t fall asleep at the opera.  

We are not going to AZ, I asked Bud to come here.  Didn’t get an answer.  Tonight I am making a Avocado and Shrimp Salad.  It is the last of my planned meals, but never fear. I also bought the new and first Tucci Cookbook.  So I will be selecting new recipes for next week.  

This recipe is again from an American Heart Association cooking pamphlet.  

Ingredients:

2 T fat-free plain Greek yogurt

2 T canola or corn oil

3 T lime juice

1/4 t pepper

1/8 t salt

1# large cooked, peeled shrimp, tails discarded and chopped

1 small apple, finely diced

1 1/2 C of finely chopped celery (about 3 stalks)

1/2 C chopped cilantro (Hate it, I use Italian parsley)

1/4 C chopped green onion

1 medium avocado, diced

4 large Bibb lettuce leaves (optional)

Directions:

1. In a large bowl, whisk together the yogurt, oil, lime juice pepper and salt.
2. Stir in the shrimp, apple, celery, cilantro and green onion.
3. Gently stir in the avocado.
4. When ready to serve, spoon the salt into lettuce leaves.

I used romaine as that is all Jim eats.  I should have just with out as it was a mess to eat.  It was ok, i would not bother to make it again.

Ingredients:

2 cans (14.5 oz. each) low sodium chicken broth

1/2 C water

1 T unsalted butter

Course salt and ground pepper

1 C Arborio rice

1/2 C dry white wine

1/3 C grated Parmesan cheese, + more for garnish

1 T chopped fresh sage + more for garnish

Directions:

1. In a medium saucepan, bring broth and water to a simmer over medium heat, cover pan.
2. Meanwhile, in a medium Dutch oven or heavy pot, melt butter over medium heat.  Add squash, season with salt and pepper.  Cook, stirring often until edges soften, 6-8 minutesAdd rice and cook stirring until translucent around the edges about 1 minute.
3. Add wine, cook, stirring until evaporated, about one minute.  reduce heat to medium-low.  Add 1/2 C hot broth .  Cook stirring until almost all liquid is absorbed.  Repeat process  gradually adding broth until rice is cooked and liquid is creamy, about 25 minutes.  (I have a ladle that is 1/2 C, makes adding the liquid very easy.)
4. Serve immediately, garnished with additional Parmesan and sage, if desired. 
5. To make this a one dish meal, I added a can of chicken meat toward the end.

Ingredients: 

1 medium green onion

2 T peeled and grated Asian or Bosc pear

1 T soy sauce or oyster sauce

1 1/2 t hoisin sauce

1 1/2 t toasted sesame oil

2 medium garlic cloves, minced

1/2 t grated peeled ginger root

1/4 t sugar

Pepper to taste

Dash of red hot pepper sauce

1# boneless top sirloin steak, all visible fat discarded, cut across the grain into strips about 1/8” wide

Garnishes:

1 medium green onion coarsely chopped

2 t sesame seeds, dry-roasted

Directions:

1. In a large glass dish, stir together the marinade ingredients until the sugar is dissolved.  
2. Add the beef, turning to coat.  Cover and refrigerate for about 1 hour, turning several times.  Drain the beef, discarding the marinade.
3. Preheat the grill on high of heat a large skillet over medium-high heat. (We cooked in our grill pan indoors as it was raining.) Quickly arrange the beef in a single layer .  Cook for about 1 minute on each side, or until the desired doneness.  Turn over the beef only once or it will become dry and tough.  (Too much trouble, we stir fried 2 minutes.  It was fine.)
4. Top with green onions.  Sprinkle with sesame seeds.

We served it with broccoli and rice.

Ingredients:

cooking spray

1 T plus 1 1/2 t whole wheat bread crumbs ( I used my Italian bread crumbs.)

4 large egg whites

1/4 t cream of tartar

6 oz. baby spinach (box says 5 oz.)

1 garlic clove or 1 t jarred minced garlic (Used jarred, easier.)

1 T chopped fresh Italian parsley or 1 t dried parsley crumbled

1/3 C fat free milk, cold

1 T all-purpose flour

1/4 t pepper

2 oz.  grated Parmesan cheese

2 large egg yolks

Directions:

1. Preheat the oven to 425 degrees F.
2. Lightly spray 4-6 oz. ramekins with cooking spray.  Lightly sprinkle the bread crumbs in each, spreading to coat the bottom and sides completely.
3. In a medium bowl, whisk together the egg whites and cream of tarter.  Set aside.
4. Lightly spray a small skillet with cooking spray.  Cook the spinach and garlic over medium heat for 3-4 minutes, or until the spinach is wilted but still very green, stirring constantly.  Remove from the heat.  Stir in the parsley.  Set aside.  
5. In a medium saucepan, whisk together the milk, flour and pepper.  Bring to a boil over medium-high for 4-5 minutes, or until the mixture thickens whisking constantly.  Remove from the heat.  Let cool for 10 minutes.
6. Meanwhile, using a hand mixer or stand mixer, beat the egg white mixture on high speed for 20-30 seconds or until medium peaks form.
7. Stir the spinach mixture into the milk mixture.  Stir in Parmesan and egg yolks until well combined.  Gently fold in 1/3 of the egg white mixture at a time until well combined.
8. Spoon 1/2 C of the souffle mixture into each of the ramekins.  Gently tap the ramekins on the counter 2-3 times to level the mixture.Place the ramekins on a baking sheet.
9. Bake for 5 minutes.  Reduce the oven temperature to 250 F.  Bake for 20 minutes or until the soufflés are puffy and golden brown.  Serve immediately
10. Don’t get excited and open the oven early to peek.  Doing this may cause the soufflé to fall.  

I got almost no sleep last night.  We got in bed about 11:30. At 12:01 our Ring Camera doorbell went off.  Jim looked at his phone and said it was the police.  He grabbed a jacket and saw him starting to walk around the front of the house.  It clearly says Police on the back of his clothing.  We don’t know the car as he had his bright lights pointing directly at the front door.  In the Ring video you can distinctly see him trying the door handle.  Jim called the non-emergency police line to see if anything was going on in the area.  They said nothing and did not know of any Police in our area.  There is a comforting thought as you try to fall asleep.  Someone has driven up a 400 ft. driveway to shine lights and a flashlight into your house, tried the front door and walked all around your house and left.  Yes, it said Police on his back, but there are sewing machines that could whip that out in a heartbeat.

We called this morning asking that they send someone out to look at the recording on our ring camera.  We then learned that the alarm went off in the house above us.  Finding no intruder they were checking the area.  One begins to wonder if we are getting a little to paranoid.  We have an alarm system with a sign as you enter the driveway, one in front of the front door and just in case you want to walk straight up the hill from the street below, there is one there also.  Aside from the ring doorbell, as you approach the house or walk around it, it lights up like a Christmas tree.  Jim said, “Why can I hear the outdoors on your camera.”  I showed him that mine is set so if I am in the back of the house and Ring goes off I can talk to the deer, ground hog, coyote or bob cat on the porch.  He did not know that was an option.  

Anyway I laid wide awake most of the night listing to Jim snore away.  Hope I don’t fall asleep at the opera.  

I got almost no sleep last night.  We got in bed about 11:30. At 12:01 our Ring Camera doorbell went off.  Jim looked at his phone and said it was the police.  He grabbed a jacket and saw him starting to walk around the front of the house.  It clearly says Police on the back of his clothing.  We don’t know the car as he had his bright lights pointing directly at the front door.  In the Ring video you can distinctly see him trying the door handle.  Jim called the non-emergency police line to see if anything was going on in the area.  They said nothing and did not know of any Police in our area.  There is a comforting thought as you try to fall asleep.  Someone has driven up a 400 ft. driveway to shine lights and a flashlight into your house, tried the front door and walked all around your house and left.  Yes, it said Police on his back, but there are sewing machines that could whip that out in a heartbeat.

We called this morning asking that they send someone out to look at the recording on our ring camera.  We then learned that the alarm went off in the house above us.  Finding no intruder they were checking the area.  One begins to wonder if we are getting a little to paranoid.  We have an alarm system with a sign as you enter the driveway, one in front of the front door and just in case you want to walk straight up the hill from the street below, there is one there also.  Aside from the ring doorbell, as you approach the house or walk around it, it lights up like a Christmas tree.  Jim said, “Why can I hear the outdoors on your camera.”  I showed him that mine is set so if I am in the back of the house and Ring goes off I can talk to the deer, ground hog, coyote or bob cat on the porch.  He did not know that was an option.  

Anyway I laid wide awake most of the night listing to Jim snore away.  Hope I don’t fall asleep at the opera.  

My cooking always starts by looking through the cookbooks and articles I’ve pulled from magazines.  From there a list for Jim to pick up the needed ingredients from the store.  I probably not cook every day.  The first recipe I am going to write about happened the day after grocery shopping.  I told Jim I can not start a recipe at 5:30 and have it served by 6:00.  We had it the next day.  The day following was Sept 12th and Jim helped me get my room in order from the turmoil of the new computer and gadgets to make it useful to me.  I was so exhausted I could not cook and Jim pulled his Tempura shrimp from the freezer and I steamed broccoli.  

Today is my birthday, Sept. 13.  I refused any dr visits today.  I read most of the day and will fill in the rest of the delicious chicken recipe from Ina Garten’s Cook Like a Pro cookbook tomorrow.  The opera is having a cocktail party for the start of the season.  Got to get dressed.  

The food from the caterer was terrible.  Even Jim did not eat enough to be dinner.  By the time we left the only restaurant still serving in our area was Coco’s Italian. Starting at 6:30 the next morning I was ill.  Not only that, but I couldn’t walk.  That has slowed down my cooking.  Not sure who to blame, but the on going problem with walking is terrible.  Now that you have read all this blah, blah, here is the recipe.  We used half of the recipe.

Ingredients:

8 medium bone-in , skin on chicken thighs

Kosher salt and freshly ground black pepper

Good olive oil

2 C halved and thinly sliced yellow onion (2 onions)

2 T dry white wine

8 oz. creme fraiche

1 T Dijon mustard

1 t whole-grain mustard

1 T chopped fresh parsley (came from our garden)

Directions:

1. Place the chicken thighs on a cutting board, skin side up and pat them dry with paper towels.  Sprinkle the chicken with 1 1/2 t of salt and 3/4 t of pepper.  Turn them over and sprinkle them with one more t of salt.
2. Heat 1 T of oil in a large cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer skin side down.  Cook over medium heat for 15 minutes without moving until the skin is golden brown.  (If the skin gets too dark, turn the heat to medium low.)
3. Turn the chicken pieces with tongs, add the onions to the pan including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally until the thighs are cooked to 155-160 degrees and the onions are browned.
4. Transfer the chicken only to a plate and allow to rest uncovered while you make the sauce.  If the onions aren’t browned cook them for another minute.
5. Add the wine, creme fiche, mustards and 1 t salt to the skillet and stir over medium heat for 1 minute.  Return the chicken, skin side up and the juices to the skillet sprinkle with parsley and serve hot.  

This was delicious.  I encourage everyone to try this recipe.  My only reservation is I believe there is too much salt.  I salted the chicken but did not add the additional salt to the sauce.  It was fine.  

Ingredients:

1 jar of Paul Newman marinara sauce

8 oz. spaghetti

18 Publix Italian meat balls

Parmesan cheese (for serving)

Directions:

1. Bring to a boil a large pan of salted water.
2. The meatballs required 13 minutes.  I boil my pasta for 13 minutes no matter what the package says. 
3. I put the meatballs in a pan with the whole jar of the marinara sauce.  Put a lid on the sauce as it will pop all over the stove.   it reached a boil I added the meatballs.  
4. I also put the spaghetti in the boiling water. 
5. Drain the pasta and put it in the serving bowl.
6. Pour the sauce in and mix well.  

I did not like Publix meatballs.  Costco has really good ones.  

Ingredients:

1# fresh sorrel

2 to 6 T unsalted butter

4 C chicken broth (I used my homemade broth)

6 egg yolks

1 C heavy cream

Salt

1 t finely chopped fresh chervil ( You will not find this in your grocery  store, I used dry.)

Directions:

1. Wash the sorrel under cold running water.  With a sharp knife, trim away any bruised or blemished spots and cut off and discard the white stems.  Stack the leaves together a handful a a time, roll them lengthwise into a into a tight cylinder and cut it crosswise as fine as possible.
2. In a heavy 8-10” skillet set over moderate heat, melt 2 T of butter without letting it brown.  Add the sorrel and, stirring constantly, cook for 3 - 4 minutes until the shreds have wilted slightly.  Set the skillet aside off the heat.  
3. In a heavy 3-4 qt. saucepan bring the chicken stock to a simmer over moderate heat, regulating the heat so that only the smallest bubbles form at the edges of the pan.

Ingredients: 

3 T unsalted butter

1/2 small onion, medium dice

1C roughly chopped kimchi

2 T kimchi juice or to taste

1/2 C small-dice Spam, ham, or left over cooked meat (I use pancetta)

2 C cooked, cooled rice (prefer short grain)

2 t soy sauce 

2t sesame oil

2 t vegetable oil 

2 eggs

Crumbled or slivered nori for garnish

Sesame seeds for garnish

Directions:

1. In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add the onions.  Cook stirring, until then onions start to sizzle, about 2 minutes.  
2. Add kimchi and kimchi juice and stir until it comes to a boil, about 3 minutes.
3. Add spam, and cook until sauce is nearly dried out, about 5 minutes.
4. Break up the rice in the pan with a spatula, and stir to incorporate.  Turn heat to medium.  Cook stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes.
5. Stir in the soy sauce and sesame oil.    Taste, and adjust with more kimchi juice, sesame oil , or soy sauce.  Turn heat down slightly, but let the rice continue to cook, untouched to lightly brown while you cook the eggs.
6. Place a small nonstick sauté pan over medium heat and add eggs, season with salt and fry to your desired doneness.
7. Serve rice topped with fried eggs, nori and sprinkle of sesame seeds.

  I think I could eat this every night.  Delicious!

The weather cooperated and all had a good time.  I can only show 1 photo at a time so You wii see this twice.

Ingredients:

1 stick butter

1/2 onion, finely diced

1 carrot, finely diced

1 celery stalk, finely diced

1 cauliflower head, cored and roughly chopped

1 T inlet minced fresh parsley

8 C low-sodium chicken broth or stock

6 T all-purpose flour

2 C half-and-half

1-2 T salt

Ground black pepper

1 heaping C sour cream, at room temperature 

Directions: 

1. Melt 1/2 stick of the butter in a heavy pot over medium heat.  
2. Add onions and cook until translucent, about 3 minutes.  
3. Add carrots and celery, and then stir and cook for a couple more minutes.  
4. Add the cauliflower.  Then stir it around, cover and cook over very low heat for 15 minutes.  
5. Add the parsley and then add the chicken broth and simmer for 10 minutes.  
6. Meantime, make a simple white sauce. Melt the remaining 1/2 stick butter in a medium saucepan over medium heat.  Then whisk in the flour. Cook for a couple of minutes, and then in the milk, whisking to combine.  
7. Remove the white sauce from the heat and pot in the half-and-half.  
8. Pour the creamy mixture into the pot. 
9. Add 1 t salt and pepper to taste and allow the soup to simmer for another 20 to 30 minutes.  The soup will thicken slightly but shouldn’t be overly thick.  Give it a taste and add more salt if needed.
10. To serve the soup, place the room temperature sour cream in the bottom of a soup tureen.  Then add the whole pot of hot soup to the tureen.  Stir gently to combine, and then serve immediately.

I have a soup tureen but it is not large enough to hold all this soup.  I just added and stirred in the sour cream. 

I am going to do a lot more research before I use the second half.   it is really good pasta, even if I drowned out the lemon flavor.  I am sure that it added a burst of flavor.  

Ingredients:

2# large Yukon Gold potatoes. peeled and sliced 12” thick

Kosher Salt and freshly ground black peppe

2 T good Champagne or white wine vinegar’3/4 C medium diced celery (2-3 ribs)

1/2 C medium-diced shallots (2 large)

1/4 C drained, chopped cornichons

1/4 C chopped fresh chives

1/4 C chopped fresh dill, plus extra for serving

2/3 good mayonnaise

1/2 C sour cream

2 hard boiled eggs, cooled and large-diced

Directions:

1. Place the potatoes in a large saucepan with water to cover by 2”.  Add 2 T salt and bring to a boil.  Lower the heat and simmer for 10-12 minutes, until just barely tender when pierced with a fork.  Set aside 1/3 C of the cooking liquid, then drain the potatoes and place them in a large bowl.  Drizzle the potatoes with the vinegar and revered cooking liquid and let them stand for 10 minutes, tossing occasionally.  ( I do not like potatoes boiled  without the skin on.  After they were boiled I use thick rubber cloves and scrap off the skin.  I then sliced the potatoes and went back to the recipe.)
2. Meanwhile, in a medium bowl, combine the celery, shallots, cornichons, chives, and dill and set aside.  
3. In a small bowl, whisk together the mayonnaise, sour cream, 1 t salt, 1/2 t pepper.  Add three quarters of the vegetables-and-herb mixture to the potatoes, reserving the rest.  
4. Stir in the mayonnaise dressing, incorporating any liquid in the bowl, and cool to room temperature.  Cover and refrigerate for at least 2 hours for the flavors to blend.
5. When ready to serve, add the reserved vegetable mixture and the eggs to the salad and sprinkle with extra dill, salt, and pepper.  Stir gently to combine.  (I combined it all and let them all cool together.)
6. Taste for seasonings and serve cold or at room temperature.  Serves 6.  

Forgot to take a photo of the burger and potato salad but here is the hot dog and salad.

Ingredients:

1 # dried pink, pinto or light red kidney beans, sorted for stones and shriveled beans, rinsed, drained

8 C water

1 medium red bell pepper finely chopped

1 small white onion, finely chopped

2 T chopped fresh cilantro (didn’t use as I do not like it)

2 T chopped fresh parsley (I doubled to make up for the cilantro)

6 medium garlic cloves, minced or 3t bottled minced garlic

Directions:

1. Soak the beans overnight using the package directions.
2. Rinse and drain the beans in a colander.  
3. Transfer to a large stockpot.  Pour in the 8 C water.  Bring to a boil over medium heat.  Cook for 1 hour and 3o minutes, or until the beans are soft, stirring occasionally.  
4. Stir in the remaining ingredients.  Cook for 20 minutes, still over medium heat, stirring occasionally.

They say 16, 1 C servings.  We have enough leftover for a second night.  

Dietary change: 1 starch 1 vegetable, 1/2 lean meat,       Calories 124 per serving

Ingredients:

1 bunch thin asparagus spears, trimmed

3 T EVOO

1 1/2 T grated (Grana Padano) Parmesan cheese

1 clove garlic, minced

1 t sa salt

1/2 t ground black paper

1 t traditional Balsamic reduction

Directions:

1. Preheat the oven to 425 degrees F.
2. Place the asparagus into a mixing bowl, and drizzle with the oil.  Toss to coat the spears, then sprinkle with cheese, garlic, salt and pepper.
3. Arrange the asparagus onto a baking sheet (lined with parchment paper) in a single layer.  Bake in the preheated oven until just tender, 8-12 minutes depending on thickness.
4. Drizzle with vinegar just before serving. (I did not do as I was out of the reduction.

They were delicious.  There is no way this feeds 4.  I would buy 2 bunches if serving 4.  

The other night I decided to make it again.  This time I remembered to take a photo.  We had it with baked potatoes and talipia.  

Big mistakes:

• Decided to use frozen veggies instead of chopping up a pound of fresh veggies.
• Used penne pasta instead of tagliatelle.  (Jim would have had to go to Coco’s Italian market.  One more stop for groceries.) He would say you have a whole drawer in the pantry of pasta.  Anyway we have a lot of leftover.  Tomorrow I am adding another bag of frozen veggies and a can of tuna or chicken.  

Ingredients:

1 # fresh green vegetables (asparagus, broccoli, zucchini, snap peas)

4 oz. pancetta, diced

2 garlic cloves, minced

1# fresh vegetables

3 T olive oil

2 lemons, juiced and zested

salt and pepper to taste

3/4 C Pecorino Romano, grated

1/4 C Asiago, grated

Directions:

• Cut vegetables into bite pieces
• Sauté pancetta in a Dutch oven over medium heat.  drain grease from pan, leaving just enough to cover the bottom.  Add the garlic, sauté.  When garlic becomes light gold, add the vegetables sauté until crisp tender.
• Cook pasta according to package directions and drain, reserving 1 C pasta water.  Add the pasta to the vegetables.  Add the olive oil, lemon juice, half of the lemon zest and salt and pepper, toss pasta to coat.  Add pasta water as needed if pasta seems dry.
• Toss in the pancetta, remaining zest and most of the cheese.  Sprinkle on remaining cheese when serving.  
• Makes 4 servings.

It also would have tasted better with the Asiago cheese

Her husband explained to me that she was already having problems with memory in 2015 when our class of 64 had a reunion.  That’s a long time to watch someone you love diminish before your eyes.  I now understand some problems that surfaced a little earlier.  It doesn’t make the loss any easier.  

Upon returning I made my brothers bean soup for dinner.  We had ham for Easter and I froze the bone and ham until we returned.  We have more for dinner tonight which is good as Jim is playing golf.

Ingredients:

Ham bone

16 oz pkg. of Navy beans

7 cups of water

2 C cubed ham

1/4 C diced onions

1/2 t salt

1/2 t black pepper

1 bay leaf

1 C carrots

1 C celery

Directions:

1. Soak bean overnight.  
2. Rinse and add 7 C of water, 2 C of diced ham, !/4 C diced onions, 1/2 t salt, 1/2 t pepper and 1 bay leaf.
3. Simmer 1 hour and 15 minutes until beans are soft.  
4. Remove ham bone.  

Ingredients:

6 large portobello mushrooms (about 1 1/2#)stems discarded

3 T good olive oil

1 T balsamic vinegar

Kosher salt and freshly ground black pepper

2 1/2 C good chicken stock, preferably homemade

2 C half-and-half

3/4 C fine cornmeal

1/4 C imported Italian mascarpone cheese

40z. gorgonzola piccante, crumbled

Directions:

1. Preheat the oven to 400 degrees.
2. Brush the mushrooms caps gently with a clean cloth to wipe away any dirt.  Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic vinegar, then sprinkle with 1 t salt and 1/2 t pepper.  Bake for 20 minutes, until tender.  Set aside.  Lower the ones to 375 degrees.
3. Meanwhile, make the polenta.  Pour the stock and half-and-half into a large saucepan and bring it to a boil.  Lower the heat and, while whisking constantly, slow sprinkle the cornmeal into the boiling liquid.  Simmer for 6-8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth.
4. Off the heat , stir in the mascarpone, 1 t salt and 1/2 t pepper.  Pour into a 8” X 11”X 2” baking dish.
5. Arrange the mushrooms, underside up, in one layer over the polenta.  Sprinkle on the Gorgonzola and bake for 25-30 minutes, until the polenta is bubbly and the cheese is melted.  
6. Sprinkle with salt and serve hot.  

Ingredients:

2 T EVOO, plus a little more

1 pint of cherry tomatoes, most cut in half

Sea salt and fresh cracked black pepper

2# boneless skinless chicken thighs

3 cloves minced garlic

2 t dried oregano (fresh and chopped is also nice if you have it)

1 t crushed red pepper flakes

A splash (3 T or so) red or white wine, (water or chicken stock if you don’t want booze.)

1 C chicken stock

3/4 C heavy cream

Optional to thicken the the sauce:  2 t cornstarch or potato starch + 1 T water

Caslveltrano olives, torn in half to garnish (or regular green olives or capers)

Fresh parsley to garnish

Instructions:

1. Place a rack in the upper third of the oven and preheat oven to 400 degrees F.  
2. Grab a large 12” skillet that can go from the stovetop to the oven.  If you don’t have a big skillet a big oven friendly pot will also work.
3. Place tomato halves in the skillet and drizzle with 2 T EVOO.  Add a few pinches of salt and pepper and toss it all together to combine.  Place in the oven to roast for 15-20 minutes, stirring once.  Roast until the tomatoes have sizzled off some of their water and begin to brown slightly.  Remove from the skillet from the oven and reduce the oven temperature to 375 degrees F.  Transfer all the tomatoes to  small bowl.  We’ll incorporate them later.  Leave a pot holder or towel on the skillet handle so you don’t forget it’s OVEN HOT and reach for it bare handed.  trust me on this one.  While the tomatoes roast, season the chicken on both sides with salt and pepper.
4. Sear the chicken in the same pan the tomatoes roast in (no need to clean it).  Add and additional few T of EVOO to the pan and place over medium-high heat.  Sear the chicken on both sides until golden brown on both sides.  Don’t worry about cooking the chicken through.  It will spend more time in the oven to cook through and tenderize.  Place the seared chicken in a bowl or plate with a lip and set aside.
5. Reduce the heat to low.  By this time there should be some nice browned bits across the pan.  That’s flavor.  
6. Add chopped garlic to the pan and stir constantly around the pan for 1 minute.  
7. Stir in the oregano and red pepper flakes. 
8. Return the tomatoes to the pan along with a splash of wine, water, or stock.  Use  a wooden spoon to scrap all the browned bits off the bottom of the pan as the wine cooks off.
9. Stir in the chicken stock and heavy cream and bring to a low simmer.
10. Return the chicken pieces to the pan, nestling them in the sauce.  Place the skillet in the oven and bake for 18-20 minutes.  Remove from the oven.
11. If you’d like to thicken, place it over a low burner and whisk until thick, just a few minutes.
12. Return the chicken to the sauce and top with olives and fresh parsley.
13. Serve over rice, pasta, couscous or potatoes.  Serve next to roasted green beans.  

A lot has been going on.  First Jim and I were honored by the Friends of Nashville Opera with the Francis Robinson & Marion Couch Award for our significant contribution to the opera and in recognition of our years of tireless work in support of the Nashville Opera.  I was shocked.  I am the VP of membership and just raised everyone’s dues.  Jim is called the Wine Ambassador.  I call him the wine guy.  I do work tirelessly to keep our membership up as our dues help to support Opera education for children in TN.  I just finished a year long fight to raise everyone’s dues.  Jim is instrumental in obtaining the best wine our budget can afford for our large fund raising  gala and making sure we have wine for other events throughout the year.  I was actually laying in a hospital bed when I found out.  Francis Robinson was the founder of Opera in Nashville.  Marion Couch was my neighbor until she had to placed in assisted living.  She generally came to our meetings with June, but if June was tied up and unable to attend, I would pick her up.  During these rides I learned all kinds of information about my neighborhood.  She was 100 years old when she died.  She also did our opera moment at our meetings.  No one has been able to fill her shoes.  

Now back to cooking.  Now dealing with lynphadema, Jim is still cooking.  He has made 2 very excellent dishes and this one gave no complaints.  

Ingredients:

8 oz bacon

1 small onion, chopped

2 T flour

3 red potatoes, peeled and chopped

12 oz. canned clams

1/2 C. chopped fresh parsley

16 oz. shrimp stock or clam juice

1 C heavy cream

Directions:

1. Sauté bacon in large saucepan until browned and crispy.  Remove bacon with slotted spoon, reserving drippings in pan.  
2. Add onion to drippings and sauté 10 minutes.
3. Add 2 T flour, stir well and cook 2 minutes.  
4. Add potatoes  and stir well.
5. Add clams with their juice, parsley and shrimp stock or clam juice.
6. Bring to a boil and cook 15 minutes or until potatoes are tender.  
7. Reduce heat to low, add cream and heat through.
8. Serve in bowl topped with bacon.  

I found this recipe in our local paper.  The column is called Edible Nashville.  

Ingredients:

2.6 pounds ground beef

2 T fresh ground ginger

4 garlic cloves, finely chopped

1 1/2 t crushed red pepper flakes (I advised Jim to use less as he is so sensitive to hot spices.)

1/2 C honey

1 T  soy sauce

1 t sea salt

4 C cooked basmati rice, kept warm

1 small English cucumber, sliced in thin rounds

4 radishes, thinly sliced

2 green onions, white and light green parts, thinly sliced

Directions:

1. Using a large skillet, brown the ground beef over medium-high heat, breaking up the meat while cooking.  When the beef is browned, remove excess grease.
2. Add the ginger , garlic, crushed red pepper add honey to the beef add continue to cook util the meat mixture looks caramelized and the dish reaches at least 160 degrees F, about 7 minutes.  Stir in the soy sauce, salt and pepper.
3. For each serving, place 1 C warm rice in a soup bowl.  Top with a generous scoop of the ground beef.  Arrange the cucumber, radishes and green onions along the sides of each bowl, then serve.

Makes 4 servings

We made the full respite in order to have leftovers for another night.  

This recipe is from my friend Barbara and it is even great as a left over.

Ingredients:

1# ground beef

1 clove garlic, minced

1/2 C chopped onion

1 (16 oz.) can diced tomatoes, drained

1 can (6 oz.) tomato paste

12 t Basil

1/2 t oregano

1 1/2 t salt

Dash black pepper

2 C milk

1 C shredded mozzarella

1 C grated Parmesan cheese

3 eggs

1 package (7 oz) spaghetti

Directions:

1. Brown ground beef and onion is a skillet, drain off excess fat.  
2. Strir in tomatoes, tomato paste, garlic, 1 t salt, oregano, basil, and marjoram.
3. Cook spaghetti in boiling salted water until just tender.  
4. Lightly grease bottom of 9” X 13” baking dish and spread spaghetti in the bottom of the dish.  
5. Combine milk, eggs, pepper and remaining 1/2” of salt.  Pour over spaghetti.  
6. Sprinkle with Parmesan cheese.  
7. Spoon meat mixture over Parmesan cheese.  
8. Top with mozzarella cheese.  
9. Bake, uncovered at 350 degrees F. for 40-45 minutes, or until heated through.
10. 10.Let stand 10 minutes.  Cut into squares to serve.

Serves 8.

Sorry, I forgot to take a photo both times.  My mind is still bad at concentrating.  

Breaking my leg was a terrible inconvenience.  Some people still haven’t received a gift.

Ingredients:

4 (5-6 oz. lobster tails

8 T unsalted butter, at room temperature

1 T chopped fresh parsley

1 T minced shallot

1 t lemon zest

Kosher salt and black pepper

Directions:

1. Preheat the broiler.  Place a wired cooling rack inside a timed baking sheet.  
2. Cut the top shell of the lobster tails lengthwise down the middle of kitchen shears.  Using a knife, cut all the through the tails to split into 2 pieces.  
3. Place them flesh-side up on the prepared baking sheet.  
4. Mix together the butter, parsley, shallot, lemon zest, 1/2 t salt and a few grinds of pepper in a small bowl until well combined.  
5. Spread 2 t of the compound butter o the flesh of each lobster tail half.  Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes.  
6. Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter and serve.

We served them with French fries and asparagus.

This was or Christmas dinner.  I had to keep it real simple as I had just been let out of the hospital and could not help at all.  It is beef, sweet potato and green beans.  For some reason Sperry’s mercantile puts bacon around the smaller cut.  Lucy enjoyed the bacon.  

Ingredients:

6 large carrots, peeled

2 large fennel bulbs

1 large onion

1 t sugar

Salt

2 T EVOO

3 T chopped dill

3 T chopped chives

Directions:

1. Slice the carrots 1/2” thick on an angle.
2. Quarter the fennel bulbs lengthwise, cut into bulk to remove core and thinly slice, or roughly chop.  Reserve 1/4 C chopped fennel fronds
3. Halve and slice the onion.   
4. Fill a skillet with 1/4” water.  Add vegetables then sprinkle with sugar and sat and drizzle with 2 T EVOO.
5. Simmer covered 20 minutes, and uncover for 5 minutes and adjust salt.  
6. Toss vegetables with fennel fronds, dill and chives

I bought the smallest turkey I could find and it was just a little over 10# it will be perfect and after Friday I will make turkey carcass soup.  

I loved the dressing, but would use less cream the next time I make it.  It was a little runny. I got it off the Food TV app.  Looking for the closest thing to what Jim’s grandma used to make.  It by Nancy Fuller.  I cut the recipe in half.  We have leftovers only because there was too much food.

Ingredients:

2 sleeves soda crackers, crushed

4 dozen oysters, shucked, juices reserved

Salt and ground pepper

2 sticks unsalted butter, room temperature, plus more for greasing (I used butter Pam for greasing.)

1/2 C freshly grated Parmesan

1 t paprika

Directions:

1. Sprinkle a layer of crushed soda crackers on the bottom of the prepared baking dish.
2. Arrange a layer of oysters, along with their juice, on top of the crackers.  Sprinkle with salt and pepper and dot with a few pats of butter.
3. Repeat, beginning with another layer of crackers.  top with a final layer of soda crackers and then pour the cream over everything.  
4. Sprinkle with the Parmesan and paprika.  
5. Bake until golden brown and bubbly, 45 minutes to 1 hour.  

It was so rich and delicious, but a little mushy.  Going to use less cream next time. 

So far this week I have made fruit cake and Blueberry & Cranberry Relish.  Today I worked on pumpkin pie.  It is the same Sarah Beth recipe I always use, except I decorate the top using all my toys.   

Ingredients:

10 very large shrimp

3 T butter

Garlic salt

pepper

Directions:

1. Melt the butter in a skillet large enough to hold all the shrimp.  
2. I added garlic salt and pepper.
3. Cooked the shrimp 2 minutes, flipped and 1 minute the other side.  
4. Used the pan drippings as a sauce

Yes, I made it up.  These were the best shrimp I have ever tasted.  They resembled shrimp scampi, delicious.  

Ingredients:

2 T EVOO

1# lean ground sirloin

4 t minced garlic (4 cloves)

1 T dried oregano

1/4 t crushed red pepper flakes

1 1/4 C dry red wine, divided

1 (28 oz) can crushed tomatoes, referable San Marano

2 T tomato paste

Salt and pepper

3/4# dried pasta, such as orecchiette or small shells

1/4 t ground nutmeg

1/4 C chopped fresh basil leaves, lightly packed

1/4 C heavy cream

1/2 C freshly grated Parmesan cheese, plus extra for serving

Directions:

1. Heat 2 T of oil in a 12” skillet over medium-high heat.  Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5-7 minutes, until the meat has lost its pink color and stared to brown.  
2. Stir in the garlic, oregano, and red pepper flakes and cook for 1 minutes more.  
3. Pour 1 C of the wine into the skillet and stir to scrape up any browned bits.  
4. Add the tomatoes, tomato paste, 1 t salt and 1 t pepper, stirring until combined.  Bring to a boil and heat, and for 10 minutes.  
5. Meanwhile, bring a large pot of water to a boil, add a T of slat, a splash of oil, and the pasta and cook according to the directions on the box.  
6. While the pasta cooks, finish the sauce.  Add the nutmeg basil, cream and the remaining 11/4 C wine to the sauce and simmer for 8-10 minutes, stirring occasionally until thickened.  
7. Add the sauce and 1/2 C Parmesan and toss well.  Serve hot with Parmesan on the side.  

Ingredients:

1/2 oz. dried porcini mushrooms

1/2 C dry white wine

1 T EVOO

1/2 C chopped shallots

1 clove garlic, minced

1/2 t dried thyme

salt and pepper

3 C chicken broth

3/4 C pearl barley

1 T tomato paste

2 t lemon juice

Directions:

1. Rinse the porcini well to remove any dirt or grit.  In a small saucepan bring the wine to a simmer.  Let stand for 15 minutes, then drain the porcini over a bowl, reserving the liquid, and finely chop.
2. In a large, heavy pot over medium-high heat, , warm the oil.  Add the shallots and garlic.  Sauté until the shallots are wilted 3-5 minutes.  
3. Add the cremini, thyme, 1/4 t salt and 1/4 t pepper.  Cook until the cremini release their liquid and begin to brown, 4-5 minutes.  
4. Add the reserved mushrooms soaking liquid and bring to a boil, scraping up any browned bits rom the pan bottom.
5. Add the broth, barley, tomato paste, 3 C water, and the chopped porcici to the pot.  
6. Cover and simmer until the barley is tender to the bite, 45-50 minutes.  Remove from the heat and let cool slightly.
7. Puree about 1 C of the soup in a blender, heat until just hot and stir in the lemon juice.  
8. Season with salt and pepper and serve.

Saturday, I finally convinced Jim to take a covid test and he tested positive both here and at the doctor.  All I can say is I wore a mask more than he did and I so far am fine.  Because he was so obstinate Friday, he may have infected others.  The doctor suggested separate bedrooms and bathrooms.  We are doing that.  He wears a mask in the house except when eating.  If he had worn his mask more like me he probably would not have gotten it.  Anyway Friday he ate at the dance club and Saturday we had my sauerkraut and Kielbasa as planned.  We started eating the meatloaf on Sunday.  Tonight we are going to have meatloaf sandwiches with what ever canned soup he comes up with.  

Ingredients:

2 T EVOO

2 C chopped Spanish onion

1 1/2 C small-diced celery

1# ground beef

1# ground veal

1# ground pork

1 T chopped fresh flat-leaf parsley

1 T chopped fresh thyme leaves

1 T chopped fresh chives

3 extra-large eggs, lightly beaten

2/3 C whole milk

2 t kosher salt (she uses too much salt.  I reduced from 2T)

1 T ground black pepper

2 1/2 C panko (Japanese bread flakes)

Garlic sauce 

Directions:

1. Preheat the oven to 350 degrees F.
2. Heat the oil in a large 12” saute pan over medium heat.  Add the onion and celery and cook for 5-7 minutes, stirring occasionally, until the onion is transuchent but not browned.  Set aside to cool slightly.  
3. Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, slat and paper in a large mixing bowl.  Put the panko in a food processor fitter with the steel blade and process until the panko is finely ground.
4. Add the onion mixture and the panko to the meat mixture.  With clean hands, gentle toss the mixture together, making sure it’s combined but not compacted.
5. Place a piece of parchment paper on a sheet pan.  Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan.  
6. Bake for 40-50 minutes, until a thermometer inserted in the middle reads 155-160 degrees.  Remove from the oven and allow to rest for 10 minutes.  
7. Slice and serve hot with the garlic sauce.

Garlic Sauce

Ingredients:

3/4 C EVOO

10 garlic cloves, peeled

2 C chicken stock

3 T unsalted butter at room temperature

Salt and pepper

Directions:

1. Combine the oil and garlic in a small saucepan and bring to a boil.  Lower the heat and simmer for 10-15 minutes, until lightly browned.  Be careful no to burn the garlic or it will be bitter.  
2. Remove the garlic from the oil and set aside.  (The oil can be used in salad dressing or other recipes calling for garlic oil.)
3. Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil.  Lower the heat and cook at a full boil for 35-40 minutes, until slightly thickened.  
4. Mash the cooked garlic with a fork, whisk in 1/2 t salt ad 1/4 t pepper.
5. Spoon the warm sauce over the meatloaf.

I think her cooking time is too much.  Check it after 15 minutes.  

One leg of the travel is 10 hours on a plane.  Jim upgraded to business class, $12,000.  Then came all the meals, taxi, and admissions to things we wanted to see.  All in we probably spent 4-5 times as much as the win, $6,000.  One myth I can definitely debunk is Argentine beef is the best.  The claim should be that their beef is the toughest on the planet.  The other myth is they make good pizza, so said the taxi driver who took us from the airport to the hotel.  They make weird pizza.  

The first thing to go wrong was United did not load my wheel chair in Houston.  So I am in Argentina and my wheelchair is in Houston.  When it got to Argentina, United delivered it to the wrong hotel.  Second the agent did not send the proper reservation to the hotel of their selection and they did not have a handicapped bathroom.  

The first night we went to an empanada restaurant recommended  by Carol’s friend Bonita, el Sangradino.  It was very good.  The place looks like a dive, but as I proceeded during the week to order an empanada as appetizer in other restaurants, I agree.  Also they delivered the freshest, most beautiful salad I have ever seen or tasted.  In all restaurants there is vinegar and oil on the table so you can mix your own salad dressing.  Jim concentrated on ordering Malbec wines.  

First day touring we took an on/off bus the full circuit.  It could not go to all the places on their map as the whole city is under construction.  We can testify being woken by  a jackhammer outside the hotel every morning.  Every other block or 2 a sidewalk is torn up.

Night number 2 we went to a famous steak place called la Brigada.  Jim ordered a gigantic piece of meat that was mostly fat and grizzle.  I ordered a fillet.  It was about 1/2” tall and the size of a pancake.  I gave it to Jim as I could barely cut it.  

the next day we decided to skip the on off bus as you could wait as long as 20 minutes for the bus to show up.  Instead we booked a guided tour of their famous above ground cemetery.  The tour guide was very good.  Some of the mausoleums were enormous.  We learned that if you are related to anyone who built these mausoleums you must pay for their maintenance.  Eva Perone is buried here in her families mausoleum.

This was the Tango night.  Jim took one look at the instructor and announced that I was a cripple so she had to dance with him.  There was one more couple and they were hilariously bad.  The tango show as more of a show of athletic ability and showmanship than real tango.  I ordered a pasta dish and it had so much garlic in it, I could not eat it.  Before the tour of the cemetery we ordered a small ham pizza to share.  The pizza was a slab of dough topped with melted cheese and a slab of ham on top.  We laughed.  

The next day we went to tour Casa Rosa.  This is their version of the capital building in DC.  Everywhere on line they say you can tour it.  It was surrounded by a 12 foot high iron fence with police everywhere.  We went over to the canal area and had lunch at a restaurant there called Negroni.  We also visited a beautiful new Hilton hotel.  Another night we went to the Park Hyatt and the last one we visited was a 4 Seasons.  

My favorite restaurant was Chila.  There was a 12 course meal of small plates and we ate from 8:00 to 12:00.  All courses were small so you had room for everything.    

The weekend was a disaster.  No one warned us that the city fills with local people visiting from Argentina.  That on top of the fact that the World Skating Competition was in town.  There were teams on both our planes coming and going.  This was roller skating so we saw them practicing as we walked around.  Saturday we walked over to the opera house to tour and it was sold out until Tuesday.  We walked from the opera house to their obelisk.  One the way back we stopped at an outdoor cafe to split an order of calamari.  They were out so Jim ordered pizza again.  This one had an added attraction of hard boiled egg and olives on it.  We spent the day visiting 2 Modern art museums.  The exhibits were very interesting and mostly dealt with the brutal dictatorship that was after Perone.    

Saturday night we went to the a very good steak restaurant called El Mirasol.  Jim had the largest piece of meat you have ever seen.  I ordered a sausage.  We split a salad and fries.  They had the best rolls that I was told was a combo of spinach and parmesan cheese.  Jim had chocolate mouse for dessert.  I might add that he had a chocolate dessert at every restaurant.  

Taxi’s and Ubers were very hard to come by on the weekend.  So for dinner we decided to eat in the hotel.  The only problem is that Sunday night they are closed.  Next door was a restaurant called Croque Monsieur.  We had a very good meal there.  I learned a new drink called Aperol Spritz.  Delicious.  

Monday night we were leaving.  We asked the front desk where we could find shopping.  We went there and it was pretty much little shops in sort of garage door openings.  We saw some interesting silver decorations for horses and that was about it.  We had lunch and drinks and then left for the airport about 4:00.  My take on this vacation was like visiting NYC if you don’t speak English.  

So I made this soup.  It was surprisingly filling.  Also a salad out of my sorrel and lettuce from my garden.  All preformed terribly all summer but now that it is cool, it is producing.

Ingredients:

2 t EVOO

1/2 small shallot, minced

6 C chicken stock

1# Yukon Gold Potatoes, peeled and cut into big chunks

I t minced rosemary

1 bay leaf

Salt and pepper

Directions:

1. In a large heavy pot, warm the oil over medium heat.  Add the shallot and sauté until translucent, 1-2 minutes.  
2. Pour in the broth and bring to a boil.
3. Add the potatoes, half the rosemary, the bay leaf and 1/4 t of pepper.  cover partially, reduce the heat to low, and simmer until the potatoes are tender when pierced with a fork, 15-20 minutes.
4. Remove the pot from the heat and discard the bay leaf.  
5. Using a fork or potato masher, crush the potatoes into small chunks.  
6. Season with salt and serve, garnish with the remaining rosemary.

This recipe is from Soup of the Day.  It has a soup for every day of the year.  This recipe was for November 10!

Ingredients:

4 (5 oz.) cod fish fillets

1/2 t salt

1/4 t freshly ground black pepper

2 oz. sliced prosciutto

Cooking spray

Directions:

1. Season the fish on both sides with salt and pepper.
2. Wrap 1 wide or 2 thin slices of prosciutto around each piece of cod.  
3. Spray a large nonstick skillet with cooking spray and preheat it over a medium-high heat.
4. Add the fish fillets and cook for 3-4 minutes per side, until the prosciutto is crisp and fish is cooked through.
5. Serve

I then took a shower and went to bed.

Ingredients:

1 bunch of broccoli rabe, cut into 1” pieces (We used left over fresh spinach from the stuffed peppers.)

1/2# fusilli

3 T EVOO

2 garlic cloves, sliced

1 shallot, sliced

1 t kosher salt

1/2 t crushed red pepper flakes

2 C shredded cooked chicken or about 1/2 a rotisserie chicken, shredded (We used 2 cans of chicken)

1/2 C freshly grated Parigiano-Regiarno, plus more for serving

Directions:

1. Bring a large pot of water to a boil over high heat.  Season the water generously with kosher salt.  Blanch the broccoli rabe for 1 minute, then use a wire skimmer to transfer it to a colander to drain.  Add the pasta to the same water and cook as directed by the package.  Reserve 1/2 C our more of the pasta cooking water, then drain the pasta well.  
2. While the pasta cooks, heat a large skillet over medium high heat.  
3. Add the oil and heat for a minute.  To the hot oil add the garlic, shallot, 1/2 t salt and the red pepper flakes.  Cook, stirring often with a wooden spoon for 2 minutes.  
4. Add the chicken and toss welt coat in all the flavors.
5. Add the broccoli rabe to cook about 2 minutes.  Carefully stir the mixture and cook until the greens begin to melt, about 2 minutes.  (They add the remaining 1/2 t salt.  I found it too salty and wished we would not have added it.)
6. Add the pasta and the Parmigiano.  Toss well to combine, adding some of the reserved pasta water as needed to create a light sauce.  
7. Serve with additional cheese at the table.  

Also I recommend holding back the cheese topping until the last 5 minutes of cooking.  It was rather crusty the first night.  It tasted really good and smell had Lucy circling the table.   

Ingredients:     

4 medium red, yellow orange bell peppers 

1/2 t kosher salt

2 T EVOO

1/2# plant based “ground beef”  (I used 1# turkey burger.)

2 shallot, chopped

1 fennel bulb Stalks removed, chipped into 1/3” pieces (really?1/3”)

1/4t dried oregano

1 1/2 C cooked brown rice (I don’t like brown rice and always use white Japanese rice.)

1 (14 oz.) can cherry tomatoes, crushed by hand (Never heard of it.  I used a can of diced tomatoes.)

1/4 can fresh basil, chopped

1 C baby spinach, chopped

1/2 C grated parmigiano-reggano

1/4 C grated mozzarella cheese

Directions:

1. Preheat the oven to 375 degrees F.
2. Cut off the top 1/3” of each pepper and pull out the ribs and seeds.  Chop the caps into 1/3” pieces, discarding the stems.  Cut a think slice off the bottoms so they stand upright, if needed.  Season the inside evenly with 1/4 t of salt.  Nestle the peppers in a baking dish that holds them snugly and set aside.
3. Heat a large skillet over medium-high heat.  Add the oil and heat for another minute, then add the ground meat and use the back of a wooden spoon to break it into small pieces.  Cook, stirring occasionally until the crumbles are browned, about 5 minutes.  
4. Add the chopped pepper caps, shallots, fennel, oregano, and the remaining 1 1/4 t salt and cook another 4 minutes or until fragrant and the vegetables are beginning to soften.  
5. Stir in the rice, tomatoes, basil, spinach, and Parmigiano cheese and continue to cook until the spinach is wilted and cheese is melted, about 3 minutes.
6. Spoon the mixture into peppers, dividing it evenly and top with the mozzarella.  
7. Add 1/2 C water to the baking dish.  
8. Bake the peppers for 40 minutes or until the cheeses melted and the peppers are soft but not collapsing.  (see note above about the cheese.)
9. Serve hot.

Ingredients:

7 oz. Tricolor Spiral Pasta

6 oz. Hard or Genoa Salami, thinly sliced

6 oz. Provolone Cheese, cubed or julienned

1 small red onion, thinly sliced and separated into rings

1 jar (5 3/4 oz.) Pimiento stuffed olives, drained

1/4 C Parmesan cheese, grated

1 (8 oz.) bottle of zesty Italian salad dressing

2 medium Plum Tomatoes

Directions:

1. Cook pasta according to package directions, al dente.  
2. In a large bowl, combine all ingredients and toss with the dressing.  
3. Refrigerate for several hours or overnight.  You can add other vegetables like bell peppers, broccoli, etc. 

Ingredients:

For the Mash

1 Yukon Gold potato (about 8 oz.) peeled and cut into 1” pieces

2 broccoli crowns (about 1# total), roughly chopped in 1/2” pieces

1/4 C EVOO

1/2 t Calabrian chile paste

1/2 t kosher salt

For the Fish

Pam

4 skinless center-cut salmon fillets (about 6 oz. each)

3/4 t kosher salt

1 t grated lemon zest

1 t EVOO

Lemon wedges for serving, optional

Directions:

1. Place an oven rack in the top third of the oven and preheat the broiler.  Spray a rimmed baking sheet with cooking spray. (I use aluminum foil and spray that.)
2. Place the potato in a large saucepan, add water to cover by 3” and season generously with salt.  Bring to a boil over medium-high heat and cook until the potato chunks are tender when pierced with a fork, about 5 minutes.  
3. Add the chopped broccoli and boil for another 4-5 minutes, until the stems are tender. (My broccoli was roughly chopped and not in 1/2” pieces.  Easily done within the cooking time.)
4. Drain the vegetables and transfer to a large bowl.  Add the oil, chile pasted 1/2 t salt.  Using a potato masher or a whisk, crush the mixture until it resembles rustic mashed potatoes.  Cover to keep warm while you broil the salmon.
5. Arrange the salmon fillets on the prepared baking sheet and rub the fillets with oil. Sprinkle evenly with the salt and lemon zest.  Broil for 6-8 minutes, until just cooked through and slightly golden brown.  
6. To serve, spoon some of the potato-broccoli mash onto each plate and top with a salmon fillet.  Serve lemon wedges on the side.  

Calabrian chile paste is just a name.  Any brand of chile paste will be the same.  Look in the oriental/Mexican section of your grocery store.  

Ingredients:

1/2# spaghetti

3 T EVOO

2 garlic cloves, smashed and peeled

1# medium shrimp, peeled and deveined

1 t kosher salt

1/2 t crushed red pepper flakes

1/2 C dry white wine

1/2 C freshly grated Parmigiano-Reggiano, plus more for serving

1/2 ( 5 oz.) container baby arugula, roughly chopped

1 t grated lemon zest

Directions:

1. Bring a large pot of water to a boil over hight heat.  Season the water generously with kosher salt.  Add the pasta and cook for 2 minutes less than directed on the package, about 6 minutes.  (I do not believe in this.)  Reserve 1/2 C of the pasta cooking water, then drain the pasta well.  
2. While the pasta cooks, heat a large skillet over medium-high heat.  Add the oil and garlic and cook for 2 minutes, or until fragrant.  
3. Add shrimp, 1/2 t salt and the red pepper flakes.  Cook stirring often, for about 2 minutes or until the shrimp are pink and almost completely opaque.  
4. Add the wine to the pan and stir with a wooden spoon to listen any browned bits.  
5. Season with the remaining 1/2 t salt.  (This is the one I might skip.)  
6. Simmer for about 2 minutes until the shrimp are just opaque al the way through and the sauce has reduced slightly.
7. Add the pasta to the skillet and before combining, sprinkle with the cheese.  Add the arugula and lemon zest and toss until well combined and the arugula is wilted.  
8. Add some of the reserved pasta water as needed to maintain a sauce.
9. Serve topped with additional cheese if you like.  

I was a little reluctant to put the shrimp in first.  I waited until the end and I like to cook shrimp only 2 minutes total.  Also  I am going to add the cheese next time after all else is in there and no staring required.  I still have trouble storing when it is added and you are asked to combine.

Ingredients: 

1# Italian sausage links

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, sliced

4 T EVOO

1 t garlic salt

8 (1/2” slices) polenta

Kosher salt and black pepper

3 T grated Parmesan cheese

Directions:

1. Preheat the oven to 450 degrees F.
2. Put the sausage, onion, and peppers on a rimmed baking sheet.  Drizzle with 2 T of the oil and sprinkle with garlic salt tossing lightly with tongs to coat.
3. Toss the polenta slices with remaining 2 T oil and a pinch of salt and pepper.
4. Add the polenta and place in the oven for 25-20 minutes.
5. Flip and sprinkle everything with cheese and broil for 2 minutes, until everything is brown and lightly charred.  

Ingredients:

2 T EVOO, divided

1# ground chicken

1 large onion1 jalapeno, minced

2 cloves garlic, minced

1 t ground cumin

1 t ground coriander

4 C low-sodium chicken broth

2 cdllokd chicken breasts, shredded

1 C salsa verde

2 t freshly ground black pepper

2 t kosher slat

2 (15.5 oz) cans cannellini beans, drained and rinsed

1/2 C half-and-half

For garnish: tortilla chips, shredded cheese, sour cream, fresh cilantro and scallions

Directions:

1. heat 1 T of the oil in a Dutch oven over medium-high heat.  Add the ground chicken and use a wooden spoon to break ups the meat as it browns.  Remove chicken to a plate and set aside.
2. Add the remaining 1 T oil to the pot and reduce the heat to medium.  Add the onion and jalapeño.  Cook, stirring often, until the onion is translucent and tender, 5-6 minus.  
3. Stir in garlic, cumin and coriander and cook until the spices are fragrant 1-2 minutes.
4. Add broth, shredded chicken, cooked ground chicken salsa verde, salt and pepper and use a wooden spoon to scrape up any browned bits on the bottom of the pan.  
5. Bring to a low boil, reduce the heat a simmer, and cook, stirring occasionally, for 1 hour.
6. Stir in the beans and half-and-half and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes.
7. Serve with the garnish of your choice.  We used chips, and Greek yogurt.  I wish I had bought scallions.  I think they would have added a lot.  I think we had enough cheese in the last few weeks and I dislike cilantro.  

Just an aside; before the first cooking of 1 hour I put in the raw chicken breasts.  When the hour was up, I shredded the chicken breasts and added it back in step 6.  One less pot to wash.  

Ingredients:

1# rigatoni

1 T EVOO

2 cloves garlic, minced

Pinch of crushed red pepper

1 (10 oz.)package frozen spinach, cooked and drained, squeezed dry

1/2 (8 oz.) jar or about 4 oz., drained and chopped

1/2 t dried basil

4 oz. cream cheese, cubed

1/2 C finely grated Parmesan cheese

1 1/2 C shredded mozzarella cheese

Kosher salt and black pepper

Directions:

1. Preheat the broiler.
2. Bring a large pot of water to a boil.  Season aggressively with salt.  Add rigatoni and cook until al dente, about 2 minutes less than the package directions.  Drain and reserve 2 1/2 C of the pasta water.
3. Combine 1 T EVOO and 2 cloves garlic, minced, in a large ovenproof skillet over medium heat.  Cook one minute.
4. Add a pinch of crushed red pepper.  
5. Stir in the chopped spinach, and artichoke hearts.  Cook 2 minutes; season with dried basil and salt and pepper to taste.
6. Stir in the cream cheese, until it melts.  Add pasta and 1/2 C pasta water; toss  to combine.  If to thick add more pasta water.  (I added about all the 2 1/2 C saved).
7. turn off the heat.  Stir in the Parmesan cheese.  
8. Top with shredded mozzarella cheese.
9. Broil 2-3 minutes or until bubbly and golden brown.  

Serves 4.

Ingredients:

2 T EVOO

1 medium yellow onion, finely chopped (1 C)

2 T fresh ginger, finely chopped

2 garlic cloves, minced

1 t ras el hanout

1/2 t Aleppo pepper

3 roma tomatoes, chopped or 1 (14.5 oz.) can of diced tomatoes, don’t drain and use 1 1/2 C of water instead of 2 C.

2 C dried red lentils, rinsed and drained

6 C vegetable broth

Kosher salt 

Black pepper

Plain yogurt

Fresh cilantro (skipped)

Directions:

1. Heat the oil in a 5 qt. pot over medium heat.  
2. Add the onion, ginger, and garlic.  Cook until softened, abut 8 minutes, stirring occasionally.
3. Stir in ras el hanout and Aleppo pepper.  Cook until fragrant, about 1 minutes.
4. Add the canned tomatoes, lentils, broth and 1 1/2 C water. Season to taste with salt and black pepper.  Bring to a boil and reduce the heat.
5. Cover and simmer until the lentils are tender, about 25 minutes, stirring occasionally. 
6. Top each serving with yogurt and cilantro.  

Ingredients:

Cooking spray

4 salmon fillets about 1” thick (4 oz. each) see substitute

4T chopped fresh basil, divided

2 t chopped fresh mint, divided

1/4 t salt, divided

2 t EVOO

1/2 C coarsely chopped red onion

3/4 C chopped bell peppers

2 C corn kernels, cut from 3-4 medium ears of corn (2 made 2C)

Directions:

1. Preheat broiler.
2. Line a baking sheet with aluminum foil.  Lightly spray the foil with cooking spray.
3. Put the fish on the baking sheet.  Sprinkle 1 T basil, 1 t mint,1/8 t pepper, 1/8 t salt over the top of the fish.  Lightly spray with cooking spray.
4. In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom.  Cook the onion for 1 minute, stirring frequently.  
5. Stir in the bell peppers.  cook for 1 minute, stirring frequently.
6. Stir in the corn.  Cook for 5-6 minutes, or until the the onion is soft and the vegetables are tender-crisp, stirring occasionally.  Remove from heat.
7. Stir in the remaining 3 T basil, 1 t mint, and 1/8 t each of salt and pepper.

Ingredients:

Salted water

1 pkg. lasagna noodles

1 jar Newman’s own Sockarooni Pasta Sauce

2 C Parmigiano Reggiano cheese, grated

Bechamel Sauce:

1 T flour

1/2 C all purpose flour

1 1/2 C whole milk

Directions:

1. Over high heat, boil large pot of heavily salted water.  Once boiling add lasagna noodles and cook until al dente.  Drain and set aside.
2. To make the béchamel sauce:  In a saucepan over medium-low heat, melt butter.  Add flour and stir with wooden spoon until paste forms.  Add small amount of milk and stir until mixture loosens.  Gradually add remaining milk and continue stirring with whisk.  Cook sauce over low heat until thickened, about 10 minutes.  (Add salt and pepper.)
3. Preheat oven to 375 degrees F.
4. In large deep, oven-proof casserole dish, ladle small amount of pasta sauce followed by small amount of béchamel sauce.  Sprinkle some of the Parmigiana cheese over pasta sauce and layer with 3 lasagna noodles. Continue pattern until dish is complete.  
5. Top final layer of noodles with remaining bedhamel sauce and grated Parmigiana.
6. Bake 25-30 minutes until golden brown and bubbling.  Cool prior to serving. 

Ingredients:

15 oz. Extra firm tofu, drained

2 T hoisin sauce

1 T soy sauce

1 T grated fresh ginger

1/4 t crushed red pepper (Jim wanted it left out)

2 T vegetable oil

3 cloves of garlic, thinly sliced

8 oz. fresh green beans, trimmed and halved lengthwise

Hot cooked rice or rice noodles

Directions:

1. Cut the tofu lengthwise into four 1” thick slices and lay them on a double layer of paper towels.  Top with another double layer of paper towels, and weight down with a plate topped with cans to remove excess water from the tofu.  Let stand for 10 minutes then cut tofu into 1” cubes.
2. Meanwhile, stir together 3 T water, the hoisin, soy sauce, ginger, and crushed red  pepper, if using.  (Double this.)
3. In ad extra large skillet, heat 1 T oil over medium-high heat.  Add the tofu.  Cook, without stirring, until tofu begins to brown 4-5 minutes.  Turn and cook, stirring occasionally until tofu is golden brown on all sides, 4-5 minutes more.  Transfer the tofu to a plate. 
4. Add the remaining 1 T oil to the skillet.  Add the garlic, and cook 30 seconds.  Add the beans, and cook until barely tender, about 4 minutes.  
5. Return the tofu to the skillet.  Add the hoisin mixture and bring to a boil, stirring to coat.  
6. Serve with rice and lime wedges. 

I had a lot of time on my hands Sunday and kind of wasted the whole day.   Jim was prepping for his Monday colonoscopy.  But I did make these Egg Bites.  We have been buying these from Costco and they are packaged 2 to a package.  Making them will allow me to just eat one at a time.  

This recipe is also from Instant Loss, but she uses the oven!  Jim says he likes these better than the ones his brother makes.  You can switch side ingredients or leave things like cheese out.  I used Mexican cheese as I had the right size left from another dish.  I added the spinach and red pepper as that is what comes in the Costco packages.  She mentions broccoli, ham, or bacon as substitutes.  You use a muffin tin so you are making 12.  I have 9 left to go in the freezer.

Ingredients:

Pam for spraying the muffin tin

9 large eggs

1/2 C shredded pepper Jack cheese

3/4 t garlic powder

3/4 t salt

1/4 t pepper

1 1/2 C chopped baby spinach

1/2 C diced seeded red bell pepper

Directions:

1. Preheat the oven to 400 degrees F.  Spray the muffin tin.
2. Combine eggs, cheese, garlic powder, salt and pepper in a high powdered blender.  (I do not have a high powered blender so I just kept it running on high until the noise made my teeth grind.)
3. Evenly distribute the spinach and bell pepper among the muffin cups.  Pour the egg mixture over the spinach and pepper, filling each cup 3/4 full.  (Either my tins are small or my blending went overboard as my tins were pretty full.)
4. Bake for 16-18 minutes, until eggs set up and are cooked through.  (Mine looked like popovers when I opened the oven.)
5. Transfer to a wire rack and cool for 5 minutes.  Run a butter knife around the edge of each cup and pop out the egg bites.  
6. Serve warm.

Note: Store in a freezer zip top plastic bag for up to 2 months.  Reheat in microwave for 30-60 seconds.

Ingredients:

1# beef tips or cubed beef stew meat

Fine sea salt

1 T sesame oil or EVOO

1/4 C beef or vegetable broth

5 cloves of garlic,

1 t freshly grated ginger 

2T coconut aminos (You can substitute soy sauce, I backed it down to 1T.)

1 T raw honey

1/4 t crushed red pepper flakes

1/4 C finely chopped green onions

1 t sesame seeds

Veggie rice (see below)

Directions:

1. Preheat an electric pressure cooker using the Sauté function.  Liberally season the beef with salt and pepper.
2. When the display panel reads Hot, add the oil and beef to the cooker.  Cook the beef, stirring periodically, until it’s browned on all sides, about 5 minutes.
3. Add the beef broth, garlic, ginger, soy sauce, honey and red pepper flakes to the pot.  Place the lid on the pressure cooker and make sue the vent valve is in the sealing position.  Using the display panel, press the cancel button.  Select the Manual/Pressure cook function and High Pressure.  Use the +/- buttons until the display reads 30 minutes.
4. When the pot beeps to let you know it’s finished, let it naturally release pressure.  Or, if you’re in a hurry, open the pressure valve and let the remaining steam escape.  
5. Top the beef with green onions and sesame seeds and serve with veggie rice.

Ingredients:

2 C vegetable broth

1 1/2 C long or short-grain rice (brown if you like it, I don’t)

2 C frozen mixed vegetables

2 T EVOO

Fine sea salt

Black pepper

Directions:

1. I combined everything in a pan and let it sit for 1 hour.  Turn the burner on high and when bubbles form around the edges, cover and reduce the flame to low.  Set your timer at 15 minutes.  Perfect rice every time.

Ingredients:

4 C frozen mixed vegetables

3 C vegetable broth (+ more)

1 (15 oz.) can diced tomatoes drained

1 (15 oz.) can white beans, rinsed and drained

1 C gluten-free elbow pasta

1 stalk celery, chopped

5 cloves garlic, minced

1 t lemon juice

1 t dried oregano

1 t EVOO

1/4 C Parmesan cheese

1/3 C chopped fresh basil

Fine sea salt

Ground black pepper

Directions:

1. In an electric pressure cooker, combine all ingredients sown to and including EVOO.
2. Place in sealing position.  Select Manual/Pressure Cook function and High Pressure, and use the +/- buttons until the display reads 5 minutes.
3. When the cooker beeps to let you know it’s finished, switch the vent valve from Sealing to the Venting position, administering a quick release.  
4. Stir in the Parmesan and fresh basil and season with salt and pepper to taste.  (I served the Parmesan at the table per serving.  I didn’t add more basil but put in a t of salt and a t of pepper.)  

This was a very good soup.  It was in the Instant Loss cookbook by Brittany Williams.

We were told by his brother to get panko shrimp at Costco after Jim complained about Trader Joe’s tempura shrimp.  Well I don’t like them.  We had another bag of salad with an avocado dressing.  Since we were gassing a car, going to both Costco and Publix the meal had to be simple.   I used up the remaining shrimp, half a bag, and had the salad.  Jim ate at least 12-18 shrimp.  I did steal one of his plate to give to Lucy.  So Jim and Lucy like dinner.

• add hard boiled eggs for a complete meal.  
• add greens to scrambled eggs
• homemade pizza toppings
• breakfast fritter
• add a 15 ounce of beans and cook
• a smoothie

They included a Quiche recipe.  Jim left today for his 61st high school class reunion.  Do to COVID they did not get to have a 60th.  They have had a reunion every 5 years since leaving high school.  I decided to made the quiche so I could just warm up a slice each night and get some of  the things done like a painting I am working on instead of cooking.  Everyone I know in IN was too busy to see me, so I decided stay home with Lucy.   

This quiche recipe is ok.  Personally the crustless broccoli cheddar one I made September 12, I liked better.

Ingredients:

1 T butter

2 C sliced mushrooms

2 C Sweet Kale Salad Kit greens

1/4 C red bell pepper, cored and diced

6 large eggs

1 C half-and-half

3/4 t salt

1/4 t black pepper

1 (9”) pre-rolled pic crust dough

1 C Mexican cheese blend

Directions:

1. Melt butter in a large nonstick sauté pan over medium heat.  Add mushrooms and sauté about 10 minutes until reduced in size by half or until juices are released.  
2. Add Sweet Kale Salad Kit greens and sauté for 5 minutes. 
3. Add bell pepper and sauté another minute.  Set veggies aside to cool.  
4. In a medium bowl, whisk together eggs, half-and-half salt and pepper.
5. Preheat oven to 350 degrees F.  Line a 9” pie plate with dough to form crust.  (I used my deep pie pan to make sure nothing spilled in the oven.)
6. Fill the crust with half of the cheese, then had half of the veggies.  Add the remaining cheese and veggies, and then the egg mixture.
7. Place the quiche on a baking sheet and wrap the crust edges with foil.  (I didn’t wrap and they were fine.)
8. Bake for 40 minutes until edges are set and center jiggles ever so slightly.  
9. Let cool 10 minutes to set eggs.  Makes 6-8 servings.

The kit comes with a package of seeds and dried cranberries.  I wish I would have added them to the quiche before baking.  I think it would have perked up the flavor.

Ingredients:

8 large eggs

Kosher salt and black pepper

1/2 C roughly chopped fresh flat-leaf parsley

5 T EVOO, divided

1 medium yellow onion, chopped

1# Yukon Gold potatoes, peeled and cut into 1/2” cubes

8 oz. Chinese or Japanese eggplant, cut into 3/4” cubes

2 medium garlic cloves, thinly sliced

Directions:

1. Heat the oven to 350 degrees F. with a rack in the middle position.  
2. In a large bowl, whisk together the eggs, 1 t salt and 1/4 t pepper.   Stir in the parsley.
3. In a 12” oven-safe nonstick skillet over medium-high,  heat 4 T of the oil until shimmering.  Stir in the onion, potatoes, eggplant, garlic and 1 t salt.  Cover and cook, stirring occasionally, until the vegetables are browned and tender, about 10 minutes.  (Mine took longer, it depends on how close you follow 1/2” and 3/4”.)
4. Pour the egg mixture over the vegetables and cook, stirring constantly with a silicone spatula, until almost set, about 2 minutes.  Using the spatula, tuck in the eggs around the perimeter to form a neat circle.  Transfer the skillet to the oven and bake until set, 5-10 minutes.
5. Run the spatula around the edge and under the tortilla to loosen, then carefully slide onto a cutting board.  
6. Serve warm or at room temperature.  

It is essential to use nonstick for the tortilla to slide easily out of the pan.  You can use a regular eggplant but peel it as it has a thicker skin.  

After that we had Jim’s brother and his wife here for a couple days.  Dinner the first night we had the Beef tornadoes with the cauliflower and spinach.  Chocolate Gelato for dessert.  I stuffed dates with smoked almonds and had cheese, crackers and something called spooky treats for appetizers.  this is the 3rd time I have used this for company.

The next morning we had a form of French toast made with Pantone bread.  I made it last Easter for brunch.  It is so good.  We spent time at Cheekwood and then swam before going to Speery’s for dinner.  We should have gone there for my birthday.  the food was great.  

Vince told us about a shrimp from Costco.  I thought it was going to be tempera shrimp, but it was just breaded shrimp.  we had it with an arugula salad for dinner.  

Tonight we will be going to the Opera.  They always have snacks and wine before and during the show.  That will be dinner.  

The owner Deb Paquette is either owner or partner in several restaurants in Nashville.  I believe she has extended herself too thin and at least Etch has really suffered.  Whoever was cooking there last night needs cooking lessons.  

The service stunk.  The noise level was over the top.  I could not hear the person next to me.  It was so noisy it actually drove me crazy.  Never again will I go to this joint.

What I really want to rave about is dinner on Tuesday.  This comes from the Costco Connection magazine.  It couldn’t be easier and it was so delicious.  

Ingredients:

Cooking spray

3 C broccoli florets, chopped (I had a small bag of crowns in the freezer.)

1 T water

1 C cheddar cheese, shredded

2/3 C milk

1/4 C half-and-half

5 large eggs

3/4 t kosher salt

1/8 t ground black pepper

Pinch of freshly ground nutmeg

Directions:

1. Preheat the oven to 350 degrees F.  Spray coat a 9” pie dish with cooking spray.  (I used my ceramic quiche pan)
2. Place the chopped broccoli florets and water in a microwave-safe dish, cover and steam in the microwave at high until crisp tender and bright green but not mushy, about 2 1/2 to 3 minutes.  (I did not hope the florets and I just followed the directions on the bag for microwaving.)
3. Spread the broccoli in the prepared pie dish, then top it evenly with the cheese.  
4. Whisk together the milk, half-and -half, eggs salt, pepper and nutmeg.  
5. Pour the mixture into the dish and bake 35-40 minutes until the quiche browns and puffs, and the center is set.
6. Makes 6 servings. Ha! Two in this house.  

This could become a staple in this house.  I am going to try different cheeses, maybe kale instead of broccoli.  All I know is this was so delicious and simple, amazing.

Ingredients:

5 T salted butter, divided (I use unsalted.)

8 medium garlic cloves, minced

1 t red pepper flakes

3/4 C dry white wine

12 oz. spaghetti

Kosher salt and pepper

2 T grated lemon zest,+ 3 T lemon juice

3/4 C finely chopped fresh flat-leaf parsley or basil

Grated Parmesan cheese, to serve

Directions:

1. In a 12” skillet over medium, melt 3 T of the butter.  Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.  Add the pepper flakes and cook, stirring constantly, until the garlic begins to turn golden, about 1 minute.  Pour in the wine and cook until reduced to about 1/2 C, about 3 minutes.  Remove from the heat and et aside.  
2. In a large pot, bring 2 qts. of water to a boil.  Stir in 1 T salt and the pasta; cook until just shy of al dente.  (If using asparagus add the last 2 minutes of cooking the pasta.  Between the water bath and cooking in the skillet they are perfectly done.)  Reserve 2 C of the cooking water, then drain pasta and set aside.  
3. Set the skillet with the garlic mixture over medium-high, stir in 1 1/2 C of the reserved pasta water and bring to a simmer.  Add the drained pasta and toss.  Cook, stirring, until most of the liquid has been absorbed, 2-3 minutes.  
4. Off heat, stir in the remaining 2 T butter, 1 t black pepper, the lemon juice and zest and the parsley.  Taste and season with salt and , if needed, adjust the consistency by adding more pasta water a few T at a time.  
5. Transfer to a serving bowl and serve with grated Parmesan. 

Other than salting the pasta water we did not need any more salt. 

This recipe was in Costco magazine.  Grilled meant outside to me and thus the big appeal.  I marinated over night, but really didn’t think it did much to the flavor of the chicken.  Very simply we served it with probably the last of the corn and great tomatoes.  

Ingredients:

12 oz. beer

3 T barbecue dry rub

2 T soy sauce’

2 T Worcestershire sauce

2 T balsamic vinegar

1 T minced garlic

1/2 t coarse salt

8-10 boneless, skinless chicken thighs

Directions:

1. Stir all ingredients except chicken together in a large bowl to make marinade.  (I used a large plastic bag.)
2. Add the chicken thighs, coating with the marinade.  Place in a bowl and refrigerate for a minimum of 1 hour, up to 24 hours.
3. Preheat to medium-high heat.  
4. Remove the chicken from the marinade and pat dry.   
5. Grill chicken for 6-7 minutes per side or until temperature reaches 165 degrees F.

As usual the chicken was overdone and dry.  I wish Jim would listen and cook it less as I requested.  He does not feel food is eatable until it is shared and dead.  

Ingredients:

6 oz. pasta , such as penne or fusilli

EVOO

1-2 (7 oz.) cans tuna, drained

1 (7 oz.) can sweet corn, rinsed and drained (I cut corn of a cob from the farmer’s market.)

1/2 red bell pepper, cored and chopped

1/2 green bell pepper, cored and chopped

1/2 red onion, finely chopped

1 t yellow mustard

1/2 t paprika

salt and pepper , to taste

Lettuce leaves, for serving

1 medium tomato, chopped

parsley, chopped

Directions:

1. Cook pasta according to package directions.  rinse, drain and allow to cool.  Add a drizzle of oil and mix to prevent the pasta from sticking together.
2. Put the cooled pasta in a mixing bowl, then mis in turn, sweet corn, pepper, and onion.  Add mustard and paprika, mix well.  
3. Add enough mayonnaise to lightly coat all the ingredients.  
4. Add salt and pepper to taste.  
5. Serve cold with lettuce and tomato; garnish with parsley.

I used lettuce from the garden and it was very peppery.  I did not add any salt or pepper.  I thought I took a photo, but I didn’t.  

Also there were a lot of blanks because of last night.  Accidently I deleated 2 cold soups I made and about 11 other recipes no way to retreive.  

Ingredients:

2 slices bread, such as sourdough, crusts removed, torn

3 T sherry vinegar

5 D cubed watermelon, seeds removed

4 large tomatoes, cored and quartered (about 1 1/2 #); more chopped for garnish

1 medium red bell pepper, stemmed, seeded and quartered

1 small red onion, quartered; more chopped for garnish

2 T lime juice

1 T EVOO

1/2 t kosher salt

Chopped green bell pepper for garnish

Fresh basil leaves, for garnish (Big downpour of rain, had to skip harvesting basil.)

Directions:

1. In a small bowl, combine the bread, vinegar and 1 T water.  Let stand 10 minutes.
2. Working in batches, in a blender, pure the watermelon, bread mixture, tomatoes, bell pepper, onion, lime juice, oil, and salt.  
3. Serve immediately or chill up to 2 days.  
4. Garnish with chopped tomato, red onion, green bell pepper, and basil.  

Ingredients:

21/2 t coriander, divided

1 t paprika

1/2 t kosher salt

1/2 t ground black pepper

1/2# peeled and deveined, cooked cocktail shrimp, chopped

2 medim cucumbers

1 (15 oz) can chickpeas, rinsed and drained

1/4 C tahini

1/4 C packed fresh mint leaves

2 T lemon juice

1 T EVOO

1 T honey

2 cloves garlic, smashed

1/4 t cayenne pepper

3 C ice cubes

1/2 C cherry tomatoes, halved

4 scallions, thinly sliced

Directions:

1. In a medium bowl, combine 1 t coriander, th paprika and 1/4 t each of salt and pepper.  Add the shrimp, tos to coat and set aside.
2. Thinkly slice enough cucumber to measure 1/3 C, and set aside.  Peel, seed, and chop remaining cucumbers.
3. In a blender, combine the chopped cucumbers, the chickpeas, tahini, garlic, the remaining 1 1/2 t coriander, the cayenne, and the remaining 1/4 t each salt and pepper.  cover and blend until smooth.
4. Just before serving, with the motor running, add the ice cubes through the lid opening until smooth and thickened.
5. Top the soup with sliced cucumber, shrimp, tomatoes, and scallions.

I loved that there was so much protein in this soup.  All in one meal. I did not have any tahini, but any ground nut can be supstituted.  I used my Trader Joe almond butter.  Be sure if substituting another ground nut that it is whole nut ground and not loaded with additives like Skippy.

Ingredients:

1/2 C bourbon

1/4 C canola oil

3 T Dijon mustard

2 T Worcestershire sauce

2 T brown sugar

Kosher salt and ground black pepper

Directions:

1. Stir all ingredients in a plastic bag.  Add the chicken and marinate all night in the refrigerator.
2. Remove from plastic bag and pat dry.  
3. We did ours on the grille.  

I served it with pearl couscous and green beans.

Ingredients:

3 C cantaloupe (about 1/2 a medium)

1 small cucumber, coarsely chopped

1/2 C fat-free, plain Greek yogurt

2 T coarsely chopped fresh basil

1 small fresh jalapeño, seeds and ribs discarded, coarsely chopped

2 t coarsely chopped fresh mint

2 t EVOO

1/2 t grated gingerroot

1/4 t champagne vinegar

Pinch of cayenne

Directions:

1. Put all the ingredients in a blender.  Puree for 2-3 minutes or until smooth.  
2. Cover and refrigerate for 30 minutes to chill.
3. Serve chilled

Blenders are getting larger.  I had to blend the cantaloup and cucumber so I had room to add the remaining ingredients.  this was very simple and good.  

Ingredients:

1/4 C unsalted butter, softened

2 T chopped fresh basil

2 T chopped fresh chives

2 T chopped fresh flat-leaf parsley

1 T lemon juice

1 t chopped fresh thyme

Kosher salt and black pepper

1# flank steak trimmed

1 T EVOO

4 ears corn, husked

1/4 C crumbled feta cheese

Directions:

1. In a food processor, combine the butter, basil, chives, parsley, lemon juice, thyme and 1/4 salt and black pepper. Pulse until well combined, scrapping down the sides as necessary.
2. Preheat the grill to medium-high heat.
3. Brush the steak with oil and sprinkle with 1/2 t salt and 1/2 t pepper.
4. Grill the steak, turning occasionally until slightly charred and and instant-read thermometer inserted in the center registers 125 degrees F for medium rare, 8-10 minutes.  Transfer to a cutting board, and rest for 10 minutes.
5. Meanwhile grill the corn, turning occasionally, until slightly charred and tender, 6-8 minutes.  (We did not grill our corn.)
6. Thinly slice the steaks against the grain.  Sprinkle the corn with salt and top the corn and steak with the herb butter and feta.  

Ingredients:

8 oz. fresh green beans, trimmed

3 T EVOO

6 T lemon juice

1 T lemon zest

4 t capers, rinsed

2 t Dijon mustard

Pinch kosher salt

1/2 head romaine lettuce cored and cut crosswise into ribbons

2 (5 oz.)cans olive oil packed tuna drained

1 red pepper, cut into strips

1/2 C pitted black olives or green

1/2 C sliced radishes

Directions:

1. Steam the beans in a steamer basket until crisp-tender, 10 minutes.  Transfer to a large bowl of ice water to cool and drain well.  
2. Meanwhile in a small bowl, whisk together the oil, lemon zest and juice, capers, mustard and a pinch of salt.  (This is the dressing I did not like.)
3. Arrange the lettuce on a large platter.  top with the tuna green beans, bell pepper, olives and radishes.  Drizzle with dressing.  

We will be at John Clemmons Bar Mitzvah most of tomorrow, so it will be Sunday before I cook again. 

Ingredients:

2 1/2 C low-sodium chicken broth

1 C long grain white rice (I used Basmati)

3/4 # boneless, skinless chicken breasts, cut into 1 1/2” piece

1/4 # smoked turkey sausage, like andouille or keielbasa, sliced

1 can (141/2 oz.) low-sodium diced tomatoes

3 T dried minced onions

1 T chopped fresh parsley

1/2 t dried thyme

1/2 t garlic powder

1/2 t freshly ground black pepper

1/2 t cayenne pepper 

1 bay leaf

Directions:

1. In a Dutch oven, combine all ingredients down to the bay leaf.  Stir slightly but make sure the rice remains on the bottom.
2. Bring to a boil over medium-high heat and cover the pot.
3. Return the heat to medium-low and simmer , stirring occasionally, until the rice is tender, about 30 minutes.

I actually had to turn it on low for the 30 minutes.  It was delicious and so, so easy.  Will be making this a few times I guarantee.  

Monday was, what do I do today.  I found this recipe for Corn Chowder in the Bobby Dean cookbook and had all the ingredients so that was dinner.  If it had been winter or if I had sent Jim to get corn at the farmer’s market and stripped the cobs.  That wasn’t going to happen.

Ingredients:

1 T low-calorie butter substitute spread

1/2C finely chopped onions

1/2 C finely chopped carrots

1/3 C finely chopped celery

1 garlic clove, finely chopped

3 C frozen corn kernels

3 C low-sodium chicken broth

1 small potato, peeled and cut into chunks

1 1/2 C whole milk (I used almond milk)

Pinch of nutmeg

Pepper to taste

Directions:

1. In a medium pot, met pot, melt the butter over medium heat.  Add the onions, carrots and celery and cook, stirring frequently, until the onion are softened, 3-5 minutes.  Add the garlic and cook for 30 seconds.  Add the corn and chicken broth and bring to a boil overmedium-high heat.  Lower the heat and simmer for 10 minutes.  
2. Remove 1 C of the soup and puree in a blender, return the pruned sou to the pot.  
3. Meanwhile, in a small saucepan, cover the potatoes with cold slated water.  Bring to a boil over medium-high heat and cook un til the potatoes easily pierced with a for, about 20 minutes.  Drain and place in a blender.  Add the milk and puree until smooth.  
4. Add the potato mixture to the soup and season with nutmeg and pepper.  

The soup is very thick and creamy with no cream.  The next night we went back to our standard summer fare of burgers, for and tomatoes.  

Ingredients:

1 medium head cauliflower, stem removed

3 t canola oil

2 large eggs, lightly beaten

3 cloves garlic, minced

0ne 1” piece fresh ginger, peeled and grated

1 C frozen mixed peas and carrots, thawed

1/4 C thinly sliced scallions

1/4 C plus 2 T low-sodium soy sauce

2 T sesame oil

2 Cooked chicken breasts, diced (I used leftover bone in with skin from the freezer.  I boiled it in the wok and discarded the skin and bone.)

Directions:  

1. Cut the cauliflower into chunks.  Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice.  This recipe uses about 4 C of cauliflower rice.  If you have any leftover, save it for another use.  
2. Heat a wok or large skillet over medium-high heat.  Add 1 t of oil.  Add the eggs and quickly scramble.  Transfer the eggs to a plate and set aside.  
3. Heat the remaining 2 t oil.  Add the garlic and ginger and cook, stirring constantly, about 1 minute.  
4. Add the peas and carrots, scallions and cauliflower.  Stir-fry until the vegetables are tender, about 5 minutes. 
5. As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl.  Stir the sauce and chicken into the cauliflower mixture.  Cook and additional minute or 2.  
6. Stir the cooked eggs back into the mixture and serve. 

Ingredients:

1 1/2# ground beef (I had a combo of turkey and beef left over from burgers.)

1 egg

1 onion, chopped

1 C milk

1 C dried bread crumbs or cracker crumbs

Salt and Pepper to taste

2 T brown sugar

2 T prepared mustard

1/3 C ketchup

Directions:

1. In a large bowl, combine the ground meat, egg, onion, salt and pepper.  I had him get rubber gloves and mix by hand.  
2. I have a special meatloaf pan and I had him spray it with Pam.  You have to shape the meatloaf in a rectangle as you place the meatloaf on a raised punctured insert that allows the fat to run off underneath.  He then had to go to a dance lesson.  So we postponed cooking.  
3. As it takes an hour to cook we timed the heating of the oven and cooking to 350 degrees F. to be ready when he got home.  
4. I did not use the topping of brown sugar, mustard and  ketchup.  I have a raspberry BBQ sauce that we like and I put it on top.

Ingredients:

For the dressing

2 T finely chopped shallot

2 T white balsamic vinegar

1 t Dijon mustard

1/2 t fresh thyme leaves

1/3 C EVOO +additional if the dressing is too sharp

1/2 t salt

1/2 t pepper

For the salad

6 oz. lightly packed baby spinach

3 C fresh corn kernels, from about 3 cobs, raw or cooked

2 C multicolor cherry tomatoes, halved

1 C crumbled blue cheese

1 T thinly sliced chives

Directions:

1. Add all the dressing ingredients to a jar with a lid.  Shake to combine.  Add additional oil, 1 T at a time if the dressing is too sharp.
2. In a large bowl, toss all the salad ingredients together with just enough dressing to coat.  

Finally it was Saturday.  We started out at the Farmer’s Market and progressed on to Publix.  We had a steak and a half in the freezer to use up.  Jim has been complaining that we have not had enough red wine.  I bought eggplant, zucchini and mushrooms to grill.  I marinated them in EVOO, oregano and Italian parsley that I had dried from my garden. they were delicious.  Jim was happy.  

Sunday I made a Low Country Boil from Bobby Dean’s cookbook.  We were rather late eating dinner.  I spent the day trimming the Japanese Maple in the back patio.  Most of Jim’s day was consumed with plumbers.  Saturday afternoon Jim discovered there was no hot water.  We have a tankless water heater which he has been told should be flushed once a year.  Of course he ignores anything I say.  The end of the day Jim was signing up for a whole new system as 10 years of negligence rendered it unfixable.  So Monday we are getting a new system.  Meanwhile I forgot to take a photo of the Low Country Boil, but it was very good.  I used very large Shrimp.  Serves 4.

Ingredients:

2 T crab boil

3/4 # small red new potatoes

1/2# cooked spicy chicken sausage cut in  2” pieces

2 ears shucked fresh corn on the cob, but in half crosswise

1 1/2# unpeeled large shrimp

Directions:

1. Fill a large pot with 3 quarts water and stir in the crab boil.  Bring the liquid to a boil over medium-high heat.  
2. Stir in the potatoes and sausage and cook over medium heat until the potatoes are almost tender, about 20 minutes.
3. Stir in the corn and cook for 10 minutes more.
4. Add the shrimp and cook until the shrimp are just opaque, 2-3 minutes.  
5. Drain well and enjoy.

Since I am writing this on Wednesday, when we will be having ready made beef burgers (Jim) and a Salmon Burger (Linda) I am going to season Jim’s burgers with classic and BBQ and mine with Roasted Garlic.  Going to see if it makes a difference if just sprinkled on premade burgers.  

Yesterday, I had my hair done.  My hairdresser is young and of course goes everywhere and does a million things.  I get restaurant tips from him.  When the local mall was redone a restaurant was added called North Italia.  I understand that it is a chain so there may be one near you.  It is outstanding.  Jim had a pesto pasta with chicken dish.  He said it was loaded with chicken.  I had a proscuitto, arugula, and fig pizza.  We started with bruschetta.  Fabulous is the only way to describe this place.  Jim announced he liked Coco’s in Belle Meade better.  This is the same person who likes McDonalds.  North Italia is the best thing to happen around here.  

Ingredients:

Dressing

1 garlic clove, finely chopped

2 T Dijon mustard

2 T + 1 t red wine vinegar

1/2 t salt

1/4 t black pepper

2 T fat-free or law fat mayonnaise

2 T EVOO

Salad

3 large hard-boiled eggs, peeled

10 C mixed baby greens

4 oz Meat (turkey, ham, etc., (I used bacon and prosciutto)

1 C cherry tomatoes, halved

1 C peeled and thinly sliced cucumber.

3/4 C finely chopped low-fat cheese (I used Manchego)

1 avocado, pitted, peeled and finely chopped (I made nice cubes)

Directions:

1. To make the dressing: In a small bowl, whisk together the garlic, mustard, vinegar, salt, and pepper.  Whisk in the mayonnaise, oil, and 2 T water.
2. Cut the eggs in half lengthwise.  Pop out the yolks, and discard, then coarsely chop the whites.  (He keeps tossing the yolks, I don’t.  I used a hard boiled egg cutter and used the whole egg, cut in small cubes.  
3. In a large bowl, combine the chopped egg, baby greens, meat, tomatoes, cucumbers, cheese, and avocado.   Add dressing and toss well to combine. 

Ingredients:

1 clove garlic

Kosher salt

2 T balsamic vinegar

2 t Worcestershire sauce

2 t hot sauce

14 oz. lean 93% ground turkey meat

6 oz. lean ground sirloin

Directions:

1. Smash the garlic cloves, sprinkle with some salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.  Whisk the garlic with the balsamic, Worcestershire, and hot sauce in a small bowl.  
2. Crumble the turkey and beef into a large mining bowl.  Pour the garlic mixture over the meat and form into 4 burgers.  
3. We grilled these burgers.  Jim said the did well on the grill. 

Then we made it to the mall I made it all the way from Dillards to Macys and back.  We stopped at Estee Lauder in both stores to replenish the only lipstick I have ever liked.  Supply chain issues sited in both cases.  Macy’s just received a large load of supplies but hadn’t unloaded it yet.  They will call me if it is in the boxes.  I returned two pieces of clothing to Soft Surroundings and they ordered them in my size.  Will be sent to my house.  We bought the worlds most expensive cookies and had 2 for dinner; they were good but, too expensive to buy often.  

After the longest walk I have managed to date, we had to go to the grocery store.  Then I had to make dinner.  Luckily it was from Milk Street Tuesday under Fast.  I served it with rice rather than Naan bread.  I said to Jim before we started eating, look at the quantity, can we have leftovers?  He agreed.  It was very good.  I don’t consider 40 minutes preparation fast.

Ingredients:

1 (14.5 Oz.) can whole peeled tomatoes (Save a step and just use chopped tomatoes in a can)

2 T tomato paste

3 T grapeseed oil

1 large red onion, finely chopped (I hate it when they say finely chopped)

4 medium garlic cloves, finely grated

4 t finely grated fresh ginger

3 T curry powder

Kosher salt and black pepper

1# (90%) lean ground beef

2 C frozen peas

1/4 C yogurt

1/3 C cilantro (don’t like it)

Directions:

1. In a medium bowl, use your hands to crush the tomatoes into small pieces.  Stir in 1/2 C wanter and the tomato base, then set aside.
2. In a 12” skillet over medium-high, heat the oil util shimmering.  Measure out the reserve 1/4 C of the onion, then add the remainder to the skillet.  Cook, stirring, until softened and beginning to down, about 6 minutes.  Add the garlic and ginger and cook stirring constantly until fragrant about 1 minute.
3. Reduce to low, add the gram masala and 1/2 t pepper, then cook stirring constantly, until fragrant, about 30 seconds.  
4. Stir in the tomato mixture.  Bring to simmer over medium and cook, stirring and scraping up any spices, until the mixture is slightly thickened , about 5 minutes.  
5. Break the ground beef into 1-2” pieces and add to the skillet on top of the tomato mixture, but do not stir.  Sprinkle 4 t salt (I  did 2t) over the beef, then cover, reduce to medium-low and cook without stirring until he beef is no longer pink on the exterior, about 6 minutes.  
6. Stir in the peas and cook, uncovered and breaking up the bits of beef, until the meat is no longer pin, another 4 minutes.  
7. Remove from the heat and let stand, covered for 5 minutes.  
8. Need to cool the mixture or the yoghurt will curdle.  Stir in the yogurt.  
9. Serve topped with cilantro, the reserved chopped onion and with additional yogurt.  

Well we grilled the turkey burgers and they were horrible.  Like many of the photos you have seen recently we had corn and tomatoes with them.  I am now on a quest for a good turkey burger recipe.

So the next day I cooked.  Took me all day but I finished soup and quiche for dinner.  I expected to have enough for 2 days.  Jim gobbled all the soup.  Less than half of the quiche is left and he announced we could have that with canned soup!  

I have the complete collection of Time-Life cookbooks.  The classical French was the first to arrive.  I made almost every recipe.  Next came Provincial France.  From reading I understand that these 2 books Julia helped with.  The other day I was going to attempt some Japanese cooking and ran out of energy.  I did not make the pastry but used store bought.  She had a specific way to make the crust turn out perfect.  I followed and will try to remember this technique for future crust as it worked perfect.  The crust is baked at 400 degrees F.  When you put it in the quiche pan, spray with butter Pam first.  Now she says butter as butter Pam or any Pam hadn’t been invented yet.  Take a fork and prick the bottom of the pastry.  When the crust is in the pan take aluminum foil and press it in place.  Bake 10 minutes, then remove the foil.  Prick the bottom again and bake an additional 3 minutes.  Cool on a wire rack.  

Ingredients:

cheese custard filling

1 t butter

6 slices lean bacon, cut in 1/4” pieces (I had leftover Canadian Bacon and used that)

2 eggs +2 egg yolks

1 1/2 C heavy cream

1/2 t salt

Pinch white pepper

3/4 C grated imported Swiss cheese (I used Gruyere)

2 T butter, cut in tiny pieces

Directions:

1. Preheat the oven to 375 degrees F.
2. In a heavy 8”-10 “ skillet, melt the butter over moderate heat.  When the foam subsides, cook the bacon unit it is lightly browned and crisp.  Remove from the skillet with a slotted spoon and drain on paper towels.  
3. With a wire whisk, rotary or electric beater, beat the eggs, extra egg yolks, cream and seasonings together in a large mixing bowl.  
4. Stir in the grated cheese.  
5. Place the cooled pastry shell on a baking sheet.Scatter the bacon over the bottom of the shell and gently ladle the egg-cheese custard into it, being sure the custard does not come within 1/8” of the rim of the shell.  Sprinkle the top with dots of butter and bake in the upper third o the oven for 25 minutes or until the custard has putted and browned and a knife inserted in the cent er comes out clean.  
6. To remove the quiche from the pan, set the pan on a large jar or coffee can and slip down the outside rim.  
7. Run a long metal spatula under the quiche to make sure it isn’t stuck to the bottom of the pan, then slide the quiche onto a heated platter. 
8. Serve hot or warm.

As you can see this is a real “diet” recipe and it is delicious.  Consider this, I haven’t used this recipe since we lived in Berwyn PA, which is the 1970’s, so I don’t think it will kill me.  

To go with this I made Bobby Dean’s tomato soup.  It was so easy and the taste was unbelievable. 

Ingredients:

1 C finely chopped onions

1 can (14 1/2 oz.) low sodium diced tomatoes

1 1/2 C low-sodium chicken broth

1/2 C fat-free evaporated milk

1/4 t dried basil

1/4 t dried marjoram

Freshly ground black pepper to taste

Directions:

1. Spray a nonstick soup pot with cooking spray and place over medium heat.  Add the onion and cook until translucent, 3-5 minutes.  
2. Add the tomatoes, chicken broth, evaporated milk, basil, marjoram and pepper tp taste and bring to a boil over medium-high heat.  
3. Reduce the heat to medium-low and let simmer for 10 minutes.  
4. Puree the soup using a blender, food processor, or immersion blender.  

This recipe saves you 246 calories, 18g of fat.  

This recipe is from Bobby Dean and it is the most delicious rotisserie chicken you will ever taste.  The recipe is for baking.  I looked up rotisserie chicken on the Food Network app.  Bobby Flay said 35 minutes.  It took 45 minutes in our grille.  It was so delicious we ate the entire thing.

Ingredients:

1 T finely chopped fresh rosemary

1 t paprika

3 garlic cloves, finely chopped

1 (3#) chicken, rinsed and patted dry

1 T EVOO

1 t salt

3/4 t freshly ground black pepper

1 lemon quartered

Directions:

1. Preheat the oven to 400 degrees F.  Lightly spray a small roasting pan with cooking spray.  We could not preheat the grille as it would be too hot to mount the rod holding the chicken.
2. In a small bowl, combine the rosemary, paprika, and garlic.  Slide this mixture under the skin of the chicken, covering as much meat as possible.  
3. Rub the skin all over with the oil and season the chicken inside and out with the salt and pepper.  Stuff the lemon pieces inside the chicken’s cavity.

Yesterday we walked in the Mall.  The walk included stops in Crate and Barrel and William’s Sonoma.  In WS I was able to find a OXO cherry pitter that did 6 cherries at a time.  It worked very efficiently and I made a cherry pie this afternoon after breakfast. The Joy of Cooking that I use for blueberrry pies said under cherry pies to use the blueberry recipe but do not add the spice and instead use either kirch or almond extract.  I used almond extract and the pie was great.  This piece is Jim's.  I am probably the only person in the world that does not like whipped cream.  Lucy loves whipped cream and demands some each time Jim gets it out.  

When we lived in Narberth, we had a sour cherry tree in the backyard.  I remember making sour cherry soup, but never a pie.  I had this device that did one cherry at a time.  That didn’t make the move out of that house.  

Ingredients:

4 large eggs

3 slices bacon

1 C low-fat buttermilk

1/4 C light mayonnaise 

1 T red wine vinegar

1/2 C crumbled blue cheese

Coarse Salt

2 heads Boston lettuce, torn into bite-size pieces

6 oz deli turkey, diced

4 plum tomatoes, halved, seeded and diced (I used a large slice cut up Farmer’s Market heirloom tomato.)

1 avocado halved lengthwise, pitted, peeled and diced

Directions:

1. Boil the eggs and cook the bacon until crisp.  Peel the eggs and slice with an egg slicer.  Cut up the bacon.
2. In a medium bowl, whisk together buttermilk, mayonnaise and vinegar.  Gently fold in blue cheese; season dressing with salt.
3. I used 2 bowls and but the lettuce on the bottom.  Each bowl got a whole egg, slice chopped tomato, and 1/2 an avocado.
4. I gave Jim more of the bacon and the chicken.  

1. He loves shrimp
2. It was made and served in one skillet.

Yes, I do get a little lazy at times and do not transfer to a platter.  The recipe in Everyday Light says serves 4.  I disagree on this one.  It served 2 very nicely.

In the write up they admit to substituting arugula for spinach.  I had spinach to use up, so I just added a lot more pepper to give it the peppery taste of Arugula.  

Ingredients: 

1 T + 1 t EVOO (Really!!! How about once around the pan.)

1 C cherry or grape tomatoes

1 garlic clove, minced

1# large shrimp, peeled and deveined

4 oz. baby arugula (4 C) (I had the large container of spinach)

Coarse salt and pepper

1 T lemon juice

Directions:

(I did not follow directions as I did not want overcooked shrimp.  I cooked the shrimp last.)

1. In a large skillet heat the oil over medium-high heat.  Add tomatoes and cook, stirring often, until blistered, about 2 minutes.  
2. Add garlic and cook until fragrant, about 30 seconds.
3. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes.
4. Add arugula, season with salt and pepper and toss until wilted about 1 minute.  
5. Add lemon juice and toss to combine.

Ingredients:

2 T hot sauce

1 T honey

1 T low cal calorie butter substitute spread, melted  (What is this?)

3/4 # boneless, skinless chicken thighs, cut into bite-size pieces (about 28 total)

1 t The Lady’s House Seasoning (1 C salt, 1/4 C black pepper,1/4 C garlic powder)

3/4 C panko bread crumbs

1 head Romaine lettuce, torn into pieces, about 12 oz.

1/2 C blue cheese dressing (1/2 C fat-free Greek yogurt, 1/2 C crumbled blue cheese, 2 T light mayonnaise, 2 T buttermilk, 1 t white wine vinegar)

Directions:

1. Preheat the oven tp 400 degrees F. and position a rock in the upper third of the oven.  Spray a rimmed baking sheet with cooking spray.
2. In a medium bowl, combine the hot sauce, honey and butter.  Season the chicken pieces with House Seasoning and add to the hot sauce mixture, tossing to coat.  
3. Place the panko in a deep plate and dredge the chicken, a few pieces at a time, to coat.
4. Arrange the chicken on the prepared baking sheet and bake, turning once, until well browned on both sides, about 15 minutes total.
5. In a large bowl, toss the lettuce with the dressing.  Divide the lettuce among four plates and top with the chicken.  

Bobby says once you try these you will never miss messy wings again.  This is to serve 4.  

Day 2 as I was not making dinner, I canned 3 jars of Mom's banana peppers.

Ingredients:

1 T EVOO

3 Canadian bacon slices

1 medium onion finely chopped

1 medium green pepper, finely chopped

1 garlic, finely chopped

1/4 C dry white wine

1 t cornstarch

1/2 C low sodium chicken broth

1/2 D fat-free half-and-half (low-fat optional)

3/4 # large shrimp, peeled and deveined

3/4 C quick cooking grits

Chopped scallions for serving

Directions:

1. In a large nonstick skillet, heat the oil over medium heat.  Add bacon, onions, and bell peppers and cook, stirring frequently, until the vegetables are softened, 3-5 minutes.  
2. Add the garlic and cook for 30 seconds.  
3. Add the white wine and let it bubble until is mostly evaporated, about 1 minute.
4. In a small bowl, combine the cornstarch with 1 T of the chicken broth and stir until dissolved.
5. Add the remaining broth to the skillet along with the half-and-half and cornstarch mixture.  Bring to a gentle boil and cook, stirring, for 3 minutes, until slightly thickened.   Add the shrimp and cook until opaque about 3 minutes.
6. Meanwhile, cook the grits according to the package directions.
7. Serve the shrimp and sauce over the grits and to with the scallions.  

Ingredients:

1/4 C EVOO

1/4 C lemon juice

coarse salt and ground pepper

2 boneless skinless chicken breasts halves (6-8 oz. each)

1/4 t cumin

2 bunches watercress (about 12 oz. total) thick stems trimmed

1 bunch radishes, trimmed and thinly sliced

1 avocado, halved lengthwise, pitted peeled and diced

Directions:

1. Heat grill to medium-high.  In a large bowl, whisk together oil and lemon juice; season dressing with salt and pepper.
2. Place chicken on a work surface. Split each chicken breast in half horizontally.  Cover with plastic wrap and pound each piece with the flat side of a meat mallet or the bottom of a small heavy pan until 1/4” thick.  Drizzle with 2 T dressing and sprinkle with cumin.
3. Clean and lightly oil hot grates.  Grill chicken until cooked through, 1-2 minutes per side.  
4. Add watercress, radishes, and avocado to bowl with dressing, and toss to combine.  
5. Serve chicken topped with watercress salad.