Broccoli Stir-Fry with Peanut Sauce

This recipe is a perfect example of how simple, satisfying and delicious an all-veggie meal can be. Stir-fried broccoli, red peppers and garlic get tossed in a peanut sauce and served over rice.

1 cup dried rice, rinsed

1/3 c. peanut butter

1 T. brown sugar

2 T. soy sauce, divided

1 T. rice wine vinegar

2 T. coconut, peanut or other oil with a high smoke point

1 lb. broccoli florets

1 large red bell pepper, cubed

2 cloves garlic, minced

1/4 c. chopped peanuts

Red pepper flakes or hot chili sauce, to taste

Cook rice according to package instructions.

Make peanut sauce by combining peanut butter, brown sugar, 1 T. soy sauce, rice wine vinegar and 1/4 cup water. Set aside.

Heat oil over medium-high heat in a wok or large skillet. Add broccoli and stir continuously for 3 to 5 minutes or until the broccoli begins to turn bright green.

Add remaining 1 T. soy sauce and 1/4 cup water to the wok along with red pepper and garlic. Bring to a boil and stir fry all veggies until lightly steamed and liquid has evaporated some. 

Remove from heat and stir in peanut sauce. Divide rice and veggies among four plates and top each with 1 T. chopped peanuts. Serve with hot pepper flakes or hot chili sauce, such as Sriracha.

Spinach Soufflé

What comes to mind when I think of soufflés are times I've been to a French restaurant and they tell you if you want the souffle for dessert, you'll have to allow 30 minutes for it to be prepared. So I've always been a little intimidated to make them. But after I made Light Strawberry Soufflés a few weeks ago and saw how easy they were, I decided to try to tackle a savory variation. Believe it or not, it's so easy that this is going to be my substitute for quiche when I don't have the luxury of time to whip up a crust.

2 cups chopped spinach or Swiss chard

3 T. butter

3 T. flour

1 cup milk

1/2 cup shredded sharp cheddar cheese

2 T. minced onion

1 t. salt

4 eggs, separated

Preheat oven to 375 degrees. 

Sauté spinach in a lightly-greased non-stick pan over medium heat until wilted, seasoning it with a few pinches of salt. If there's any liquid left in the pan or the spinach, press it out through a mesh strainer. Set aside.

Heat milk in a small saucepan over low heat to warm it through but not bring it to a boil. 

Melt butter in a medium saucepan over medium heat. When melted, whisk in flour, removing any lumps, until it forms a paste. Gradually add warm milk, stirring constantly, until it forms a smooth, thick roux. 

Reduce heat to low and stir in cheese, onion, spinach and salt to the roux. Allow cheese to melt while you prepare your eggs.

Whisk egg yolks by hand in a large bowl. In a separate bowl, beat egg whites just until stiff peaks form.

Slowly mix your roux to the beaten egg yolks. Once incorporated, gently fold in whipped egg whites. 

Pour mixture into a greased 1.5 - 1.75 quart casserole dish with straight sides. 

Bake at 375 degrees for 30-35 minutes, until the top is browned and it doesn't jiggle like Jello when you shake it.

Serve immediately. Soufflé will deflate the longer it's out of the oven. 

BEVERAGE NOTE: Whether it's breakfast or dinner, you can't go wrong with a Mimosa!

Pinto Beans and Cornbread

This is the equivalent of red beans and rice for poor mountain folks in the Southern Appalachians. Most old timers around here were raised on "soup beans." For some, it was a daily staple, along with cornbread and maybe some greens.

Dried beans are easy to harvest, store well over the winter and are a cheaper source of protein than meat. To give the beans extra flavor and make them more filling, a ham hock or fat back was added to the cooking water. Since those aren't staples in my kitchen, I substitute bacon grease and add some additional seasonings. But I do still serve them with my Southern Skillet Cornbread and collard greens. 

1 cup dried pinto beans

1 T. bacon grease

1 1/2 c. chopped onions

2 cloves garlic, minced

1 1/2 t. ground cumin

1/4-1/2 t. crushed red pepper flakes

6 cups water

1/2 t. salt

Cover pinto beans in cold water for 6 hours or overnight. Drain and rinse. Heat bacon grease in a large pot over medium heat. Add onion, garlic, cumin and red pepper flakes and sauté until tender (about 5 minutes). Add water and bring to a boil over high heat. Reduce heat to medium and cook beans in a slow boil partially covered for 1 1/2 to 2 hours, or until beans are tender and liquid has thickened.

While beans are cooking, prepare cornbread and collard greens. Season beans with salt and serve. 

Choucroute Garnie (avec Biére)

Translated from French, this is Packed Sauerkraut with Beer. The idea for this recipe came from one of my favorite food/cooking shows, The Splendid Table. The host, Lynne Rossetto Kasper, had a caller ask what to make with sauerkraut. My attention was piqued, having made sauerkraut the last few summers and still having a few quarts in my pantry. Lynne's suggestion was a Choucroute Garnie, a dish from the heavily German-influenced Alsace region of France, that pairs pork and potatoes with a mound of classed-up sauerkraut. I took Lynne's suggestions, along with some cues from Jacques Pépin's recipe in Food and Wine, swapped out the wine for some beer and called this our St. Patty's day dinner. There's sausage, cabbage, potatoes and beer, so I think it counts, even if it is German!

2 T. bacon grease or peanut oil
1 onion, sliced
2 cloves garlic, minced
1 T. fresh thyme
1 qt. sauerkraut, drained and rinsed
1 12 oz. beer
1 T. brown sugar
1/2 t. ground black pepper
2 bay leaves
1 lb. beer brats
3 lbs. thin-skinned potatoes (such as Yukon Gold or red potatoes), cut into 2" chunks
1/4 c. butter
1 T. dried marjoram

Ingredient notes:

• If you don't have your own homemade sauerkraut, buy some that is refrigerated in the grocery store, not the canned stuff! 
• You can use any beer, but I would choose one that you're going to want to drink with dinner. I used a flavorful pilsner. If you use a sweeter, full-bodied stout or porter, you may want to omit or cut back on the brown sugar. 
• Jacques used pork ribs in his recipe, that he coated in salt and brown sugar the night before. Next time I make this, I'm going to try that in place of the brats. Again, you would want to omit the brown sugar in place of this.

Preheat oven to 300 degrees. In a large, oven-safe skillet (preferably one with a lid), melt the bacon grease over medium heat. Add onion, garlic and thyme and sauté until onions are caramelized, about 15 minutes. Add sauerkraut , beer, sugar, pepper and bay leaves, and stir to combine all ingredients. Once the beer begins to boil, add brats and remove from heat. Put a lid on the skillet or top it with aluminum foil and put in the oven. Bake for 1 hour or until brats are cooked through.

While brats are cooking, prepare potatoes. Bring a large pot of salted water to a boil. Add potatoes, reduce heat to a steady simmer and cook for 20-30 minutes or until tender but not mashable. Drain potatoes and return to the pot you cooked them in. Add butter and marjoram and stir to coat.

Serve each brat on a mound of sauerkraut with potatoes on the side. Accompany with some spicy or grainy mustards and sweet pickles. 

Italian Turkey Meatloaf

This healthy, veggie-stuffed meatloaf has an Italian accent. You could serve pasta on the side instead of mashed potatoes and think you're having spaghetti and meatballs!

2 T. olive oil
4 cloves garlic, minced

6 oz. mushrooms, diced

1 onion, diced

1 red pepper, diced

1/2 t. salt

2 eggs

1 T. Balsamic vinegar

1/4 cup chopped fresh basil leaves

1 T. chopped fresh parsley leaves

1/2 t. salt

1/2 t. ground black pepper

1 lb. ground turkey

3/4 c. plain breadcrumbs

1 cup Roasted Tomato Sauce (or any chunky marinara sauce)

Preheat oven to 350 degrees. Heat olive oil in a large skillet over medium heat. Add garlic and mushrooms and saute for 5 minutes or until mushrooms begin to soften. Add onion and red pepper and saute another 5 minutes or until all vegetables are tender. Season with salt and set aside to cool.

Whisk eggs, vinegar, basil, parsley, salt and pepper together. Add turkey, breadcrumbs and sauteed veggies. With your hands, gently mix just until combined. Press into a loaf pan and top with 1/2 cup marinara sauce. (Warm the other 1/2 cup of sauce and reserve for serving.) 

Bake for 45 minutes or until an instant-read thermometer inserted in the middle reads 185 degrees.

Salmon with Couscous Pilaf

I love salmon any way it comes. This recipe has a Mediterranean flare with raisins, almonds and mint, making it suitable for any dinner party. But it's so simple that there's no excuse for making dinner from scratch even on the busiest night.

3 large carrots, peeled and cut julienne

1/2 cup slivered almonds

1/2 cup raisins

1 cup uncooked couscous

1/4 cup fresh mint or 1 tsp. dried mint

1 t. salt

1/4 t. ground black pepper

1 T. olive oil

1 1/4 c. water

4 (4 oz.) salmon filets (boneless and skinless)

salt and pepper to taste

1 lemon, cut into wedges

Preheat oven to 425 degrees. In a medium-sized baking dish (big enough to fit your salmon filets), combine carrots, almonds, raisins, couscous, mint, salt, pepper, oil and water. Mix to combine. Season salmon filets with salt and pepper and place them on top of the couscous mixture.

Cover the baking dish with aluminum foil and bake it for 25 minutes or until couscous is tender and salmon flakes with a fork, or desired doneness. Transfer fish to plates and serve on top of or along side with the couscous pilaf and a lemon wedge.

Spaghetti and Meatballs

Spaghetti and Meatballs is the quintessential Italian dinner for a reason... it's just so darn good! I use ground turkey in my meatballs. Not only is it healthier, but it will give you the most tender meatball. I cook them in my homemade Roasted Tomato Sauce, but you can use a good jarred sauce or your own homemade tomato sauce.

1/4 cup finely chopped onion

3 cloves of garlic, minced

2 T. chopped fresh parsley

1/2 t. salt

1/2 t. ground black pepper

1/2 t. dried oregano

1/2 cup plain dry breadcrumbs

1 large egg, beaten

1 lb. ground turkey

3 T. vegetable oil

1/4 cup dry red wine

1 quart Roasted Tomato Sauce (or marinara)

1 lb. linguine noodles

In a medium-sized mixing bowl, add onion, garic, parsley, salt, pepper, oregano, bread crumbs, egg and turkey.  Mix with your hands just until evenly combined. Do not over mix or your meatballs will get tough. Form into golf-ball size or larger. You can make these in advance and refrigerate them for up to a day, but set them out 30-60 minutes before you cook them to get the chill off.

Set a large pot of salted water over high heat to prepare for your noodles. Heat vegetable oil over medium heat in a large non-stick skillet that you can put a lid on. Add meatballs and turn every few minutes to brown on all sides. My trick is that when the meatball loosens from the bottom of the pan, they're ready to be rotated. 

Once meatballs are browned on all sides, remove to a clean plate. If you have more grease in the pan than what you want in your sauce, pour off any excess, but do not scrape the pan clean. Pour wine into the pan and scrape up any browned bits off the bottom of the pan. Add tomato sauce and mix to combine. 

Add noodles to your boiling water and cook to desired tenderness. While pasta is cooking, taste your sauce and add anything you think it needs (salt, crushed red pepper, dried oregano, etc.). If the sauce is more runny than you want, this is the time to cook it down a little or add a some tomato paste. Once the sauce is to your liking, add the meatballs back in, put the lid on and simmer for 3-5 minutes to heat the meatballs and ensure they're fully cooked through.

Drain pasta and divide among 4 bowls. Top with tomato sauce, 3-4 meatballs, and Parmesan cheese.

BEV NOTE: Chianti, but any semi-dry red wine will be good. I pick my wine out before dinner and add that to the sauce.

Red Curry with Vegetables

Add a good curry paste and coconut milk to your pantry and you'll be all set to make a delicious Thai curry any time you have a bunch of vegetables you're looking to do something different with. You can use any vegetables, but the only one I always want to be sure I include (aside from the onion) is potato. Since this is a vegetarian dish, the potato makes it more filling. And it absorbs the curry sauce, reminding me a little bit of tofu.

1 1/2 cups long-grain white or brown rice

1 T. vegetable oil

1/2 cup chopped onion

1-2 T. curry paste

1 small can coconut milk

1 cup water

1 cup diced carrots

1 large white potato, peeled and cut into 1/2" cubes

1 crown of broccoli, chopped into florets

1 red pepper, diced

salt to taste

Rinse your rice. In a medium saucepan, bring 3 cups salted water to a boil and add rice. Stir and cover, reducing the heat to medium so the water slowly simmers. Let cook undisturbed (do not open the lid) for 45 minutes. Check rice and remove from heat once the rice has absorbed all the liquid.

While rice is cooking, chop your vegetables. When the rice has 25 more minutes to cook, heat vegetable oil in a large skillet or with a lid. Saute onion 5 minutes or until tender but not brown. Add curry paste (amount depends on how spicy you like it) and stir until fragrant. Mix water and coconut milk and add to the pan along with carrots and potatoes (or any hearty vegetables).

Bring to a boil, then reduce to a simmer over medium to medium low. Cook covered for 8 minutes and then add broccoli and pepper (or other more tender vegetables). Cook for another 5-7 minutes or until tender. If using greens, like kale, Swiss chard or spinach, add those 2-3 minutes before you remove the skillet from the heat. Add salt to taste and serve over the rice.

Portobello Mushroom Parmesan

A big, juicy portobello mushroom takes the classic Chicken Parm. in a whole new direction, and it is way easier to prepare. In addition to giving it more of a steak-like quality, the underside of the mushroom cap forms a perfect bowl for holding lots of sauce and cheese. Serve it on top of pasta tossed in your favorite sauce and it's a filling dinner.

4 portobello mushroom caps

2 T. olive oil

salt and pepper to taste

1 cup Roasted Tomato Sauce (or marinara)

1/2 cup shredded mozzarella cheese

1/4 cup shredded Parmesan cheese

1 lb. pasta

1 cup Pesto (or other sauce of your choice to dress your pasta)

Preheat oven to 400 degrees. Heat oil in a large non-stick skillet over medium meat. Begin heating salted water to cook your pasta in.

Place mushrooms (gills up) in the pan and sauté for 10 minutes or until tender on the cooked side. Sprinkle the gills with salt and pepper, flip the mushrooms and sprinkle salt and pepper on the cooked side. Sauté another 5 minutes or until the gills start to soften and release the juices of the mushroom. 

Remove the pan from the heat. If your skillet is oven-safe, flip the mushrooms in the pan so the gills are facing up. Top each with 1/4 cup of tomato sauce, 2 T. mozzarella cheese and 1 T. Parmesan cheese. If your skillet isn't oven-save, move the mushrooms to a baking dish and dress the mushrooms in there.

Add pasta to boiling water. Place mushrooms in the oven and bake for 10 minutes or until cheese is melted and starting to turn brown. Turn the oven broiler on and allow to broil for 1 minute before removing from oven.

Drain pasta (reserving at least 1/2 cup pasta cooking water). Add pesto to hot noodles, and toss, gradually adding pasta water until the noodles are all coated in pesto and your sauce reaches the desired consistency. Divide the pasta among four bowls and top each with a mushroom cap.

BEV NOTE: The pesto pairs well with a Sauvignon Blanc or Pinot Grigio.

Risotto with Mushrooms and Peas

What makes risotto so creamy is the starch in the rice breaking down as you add your cooking liquid and continually stir. This is also why it has a reputation for being tedious to prepare. If you heat your chicken broth in advance, it will make the process go a bit quicker. The finished product is well worth the effort you put into stirring. Add a side salad and call it dinner!

6 cups chicken broth, preferably homemade

1 cup frozen peas

1/4 cup olive oil, divided

2 lbs fresh mushrooms, sliced (or 2 cups dried mushrooms)

1/4 t. dried thyme

1/2 cup chopped onion or shallots

1 1/2 cups Arborio rice

1/2 cup dry white wine

2 T. butter

1/3 cup shredded Parmesan cheese

2 T. chopped fresh parsley

salt and pepper to taste

Heat chicken stock in a medium saucepan. If using dried mushrooms, boil your broth and add the mushrooms. Cover and let sit off the heat for 10 minutes or until reconstituted. Remove mushrooms from broth, press the liquid out and sauté them in less oil and for less time than if yo were using fresh.

Return the broth to the heat and keep it warm until you're ready to add it to the recipe. Add frozen peas to the broth to thaw them.

Meanwhle, in a large pot, heat 2 T. olive oil over medium heat. Add mushrooms and stir to coat in the oil, adding more oil if needed. Add thyme and cook mushrooms until they soften and reach desired brownness. Season with salt and pepper and remove mushrooms and their juices from the pan. Remove peas from chicken stock and add them to the mushrooms. Season the stock with salt, to taste.

Add another 1 T. of oil to the large pot and sautee onion for 2 minutes. Add Arborio rice and coat in oil. Cook for another 2-3 minutes to toast the rice. Add wine and stir to deglaze the pan. Continue stirring until wine is absorbed. Gradually add warm chicken stock (1/2 cup at a time), and continue stirring, adding more stock as it is absorbed by the rice (about 20 minutes).

Once the rice has absorbed nearly all of the stock, add mushrooms and peas and warm the mixture through. Remove from heat and add butter, Parmesan cheese, parsley and salt and pepper to taste. Stir to combine and serve hot.

BEV NOTE: Enjoy with a buttery California Chardonnay

Pesto pasta

I love to make my own pesto in the summer when my basil plants are growing faster than I can use them. I put some away in the freezer for winter to be reminded of the fresh flavors of summer. Adding some vegetables to the mix makes this a great stand-alone meal.

1 cup homemade Pesto or store-bought
1 pint grape tomatoes, halved

2 T. olive oil

5 sprigs fresh thyme

1 t. coarse salt, plus more for seasoning

freshly ground pepper

1 large baking potato, peeled and cut into 1/2-inch cubes

2 cups green beans, cut in 1-inch pieces (fresh or frozen)

1 lb. spaghetti or linguine noodles

Preheat oven to 400 degrees. Arrange tomatoes (cut-sides up) in a baking dish. Toss with olive oil, salt and pepper. Top with thyme sprigs and roast for 15 minutes, or until tender but still holding their form. Remove thyme sprigs and set aside. 

While the tomatoes are roasting, bring a medium sized pot of salted water to a boil and add potatoes. reduce heat slightly and boil potatoes for 10 minutes or until tender. Drain and set aside. 

In a small saucepan, add 1/2 inch of water, green beans and a sprinkle of salt. Boil the water and steam the green beans until slightly tender (time depends on if you're using fresh or frozen). Drain excess water and set aside.

Cook pasta according to package directions, reserving 1 cup of pasta water when you drain it. Return pasta to the pot you cooked it in and add roasted tomatoes and their juices, potatoes, green beans and pesto. Stir, gradually adding enough pasta water to help the pesto coat the pasta and vegetables. Serve hot.

BEV NOTE: Pairs well with a Sauvignon Blanc or Pinot Grigio

Fried Rice

This recipe puts leftover rice to good use, and is great for clearing out veggies from the fridge and freezer. Leave the bacon out and make it vegetarian.

1 cup uncooked (or 2 cups cooked) long-grain rice

1/4 lb. bacon, chopped (or 2 T. canola or coconut oil)

1 cup onion, chopped

1 T. garlic, minced

2 t. fresh ginger, minced

2 carrots, cut into matchsticks

2 cups shredded cabbage

3 cups other fresh, frozen or pre-cooked vegetables (peppers, zucchini, mushrooms, broccoli, cauliflower, peas, green beans, corn, etc.)

1/4 cup low-sodium soy sauce

2 eggs

1 T. toasted sesame seed oil

salt and pepper, to taste

Rinse rice and prepare according to package instructions. While it cooks, heat a large skillet over medium heat and cook bacon until just shy of being crisp, tossing occasionally. Remove bacon, reserving grease, and add onion, garlic and ginger to the pan. Cook two minutes and add carrots, cabbage and any other hearty fresh vegetables (broccoli, zucchini). Continue to cook, stirring occasionally, until vegetables begin to soften. Add remaining fresh (pepper, mushrooms), frozen or pre-cooked vegetables and salt and pepper to taste. Cook for 5 more minutes. Add rice and soy sauce and stir to combine. Whisk eggs with sesame seed oil andd 1/4 t. salt and add to hot pan, stirring until eggs are cooked. Return bacon to the pan and stir in. Serve hot with additional soy sauce.

Roasted Butternut Squash and Kale Stew

Comfort food has never been so healthy! Spicy curry and sweet butternut squash make a great combo. Roast the butternut squash in advance to make this quick to prepare.

Inspired by Martha Stewart Living's Red Lentil and Squash Curry Soup.

1 butternut squash, peeled and cut into 1-inch cubes

3 T. olive oil, divided

1 medium onion, chopped

4 garlic cloves, minced

fresh ginger, minced (no more than the garlic)

1 T. curry powder

4 cups vegetable broth

1 cup red lentils, rinsed

2 cups chopped Kale, Collards or other hearty greens

salt and pepper to taste

On a baking sheet, toss squash with 1 1/2 T. olive oil and season with salt and pepper. Roast at 425 degrees for 40 minutes or until tender. Heat remaining 1 1/2 T. olive oil in a large pot over medium heat. Sauté onion, garlic and ginger until tender. Add curry powder and cook for one more minute, or until fragrant. Add vegetable broth and lentils. Bring to a boil and then simmer, covered, for 5 minutes. Add kale and cook for another 5 minutes. Stir in roasted squash with any pan juices and cook for another minute until warmed throughout. Season with salt to taste and serve hot.

BEV NOTE: Roasty stout or porter ale

Quiche du Jour

Quiche is one of those recipes, like pizza, that you can make different every time based on what you have on hand. And it's great for breakfast, lunch or dinner! The pie crust is the most time-intensive part, but if you make extras and put them in the freezer for later, it makes for light work next time, or a quick dessert.

Use any pie crust recipe you like, or make it gluten free with a shredded potato crust, which is also very good. Here's a basic pie crust recipe.

Pastry pie crust

(Makes two 10-inch crusts with room for crimping or three 8-inch crusts)

2 cups all purpose flour

1 tsp. salt

1 cup shortening, cut into cubes

1/2 cup cold water

Combine flour and salt. Add shortening and cut into flour with a pastry knife. Add water and mix until combined. Separate dough into two (or three) balls and roll each out on a flowered surface. Transfer to your pie plate and press to an even shape, crimping edges if desired. Prick the bottom of the crust with a fork multiple times and put in the refrigerator for at least 30 minutes to get cold. This will help your crust keep its shape while baking. 

For quiche, I parbake the crust before adding the filling. Preheat oven to 400 degrees and bake crust for 10 minutes or unitil no longer raw dough, but not so long that the edges begin to brown. Let crust cool slightly before adding fillings.

To freeze extra pie crusts, press them out in pie plates and cover tightly with plastic wrap. If you make multiple crusts, you can stack them. Place crust(s) in a ziplock bag and freeze for up to 6 months.

Quiche

(For one 10-inch quiche)

5 large eggs

3/4 cup milk (or mix of milk and cream)

1/2 tsp. salt

pinch of grated nutmeg

black pepper or red pepper flakes, depending on how spicy you like it

1/2 cup shredded cheese of your choice, and more for topping (if desired)

1-1 1/2 cups cooked fillings of your choice

Preheat oven to 400 degrees. Cook any meet or saute any raw vegetables that you're planning on using in your filling. (See suggestions below.) Season with salt and pepper as desired and let cool slightly. Whisk eggs, milk, salt, nutmeg and pepper. Add cheese to egg mixture.

Spread cooked fillings (excluding any excess fat or liquid) on the bottom of parbaked pie crust. Pour egg and cheese mixture on top. Top with additional cheese, if desired. (I sometimes like to sprinkle Parmesan or place dolops of soft goat cheese on top.) Bake for 30 minutes or until eggs are cooked through. Use a pie shield if edges of pie crust brown too quickly. Allow to cool for 5-10 minutes before cutting and serving.

Filling suggestions:

1 small onion, sliced

1-2 cloves of garlic, minced

1/2 cup mushrooms, sliced

1-2 cups fresh spinach or other greens

1/2 cup chopped sweet pepper

1-2 T. chopped hot pepper

1 medium zucchini, cubed

1/4 cup sun-dried tomatoes, sliced

1 cup chopped broccoli

1/2 lb. ground sausage

3-4 slices of bacon

1/2 cup diced ham 

1/2 cup shredded chicken

1 tsp. dried herbs or 1-2 T. fresh herbs (thyme, parsley, oregano, basil, marjoram, chives, dill, etc.)

Vegetable Lo Mein

I never order lo mein at Chinese restaurants, but this is easy enough to make at home and I think tastes better than what you get at most restaurants. It does take a bit of time to make, so ordering take-out will definitely be quicker!

I've tried to minimize the amount of ingredients that I don't already have in my pantry. If there are ingredients here you don't have, either leave it out, substitute for something similar, or make the investment and just fix this lo mein a couple more times this year!

1 cup dried shiitake mushrooms (or fresh if you want to splurge)

3 eggs

1 t. sesame oil (can substitute or omit)

4 cloves garlic, minced

fresh ginger, peeled and minced, no more than the garlic (can substitute 1 t. ginger powder)

1/4 cup soy sauce (divided)

1 T. sugar

1 T. dry sherry or Chinese rice wine (substitute any sweet wine or omit)

2 carrots, cut into matchsticks

1 small turnip, cut into matchsticks (substitute other hard vegetable or omit)

3 cups thinly sliced cabbage

3 T. canola, peanut, coconut or other oil with a high smoke point

1 lb. lo mein noodles or whole wheat spaghetti

1/4 cup stir-fry sauce

In a small saucepan, boil 3 cups of water. Remove from heat, add dried mushrooms and cover to allow mushrooms to reconstitute (at least 10 minutes). 

Whisk eggs and sesame oil and season with salt if desired. Pour egg mixture into non-stick skillet over medium heat. As eggs begin to cook, move cooked parts to the middle of the pan to allow for uncooked egg to fill in the exposed edges, making an egg cake. Put a lid on the skillet for a minute to get any liquid egg on top to cook. Transfer to a plate to cool, and then cut into strips.

Drain mushrooms (reserving the mushroom water to add to a beef or vegetable broth in the future) and squeeze the liquid from them. In a small bowl, combine mushooms, garlic, ginger, sugar, 2 T. soy sauce, and dry sherry or sweet wine. Set aside, allowing to marinate for a few minutes.

Chop cabbage, carrots and radish. Heat a large pot of salted water to cook noodles. Heat 1 T. oil in wok or large skillet over medium-high heat.

When water boils, add noodles, cooking according to package instructions. Add mushroom mixure to hot wok and cook, stirring continually for about 3 minutes or until mushrooms are cooked and garlic and ginger are very fragrant. Remove from pan and add remaining 2 T. oil. Add cabbage, carrots and radish, stirring continually until vegetables reach desired tenderness (I like them with a little crunch still). Add a few spashes of soy sauce once vegetables begin to wilt to encourage them to steam.

Drain noodles and add to wok, along with mushroom mixture and egg strips. Stir in stir-fry sauce and toss all ingredients until well combined. Serve hot with soy sauce and Sriracha hot chili sauce.

Poor Man's Cabbage

After a holiday season of decadence, expense and lots of hours in the kitchen, this is just what I needed to be reminded of the joy of everyday simplicity. Leftover mashed potatoes and a head of cabbage never tasted so satisfying.

3-4 cups leftover mashed potatoes or 2 lb. baking potatoes

3 T. olive oil

1 head of cabbage, shredded

2 onions, sliced

2 carrots, shredded

Salt and pepper

Reheat mashed potatoes with milk or boil 1 lb. of peeled potatoes in salted water, mash and then add milk and butter until creamy. Heat oil in large sauté pan over medium heat. Add onion and cabbage. Cook for 20 minutes stirring often to caramelize. Add carrots and cook for another 10 minutes or until soft. Add salt and pepper. Serve cabbage mixture on top of potatoes. Make it a full meal with a side of Southern Skillet Cornbread. 

BEV NOTE: A crisp pale ale or IPA adds a nice freshness to an otherwise savory meal. 

Summer Squash Casserole reconstructed

I'm a purist, I admit it. If I see a recipe with Cool Whip, cream of something soup or Cheez Whiz as an ingredient, I pass it by. I don't keep processed foods in my pantry because I like to really know what's in my meals and be able to control the way they taste. I found myself in a pickle with my mother-in-law's summer squash casserole. It is delicious, of course my husband loves it, and when our garden started mass producing squash this month, there was no better way to get rid of it than a squash casserole. I have made it before, cream of chicken soup, Stoffer's stuffing mix and all, but I kept vowing to find a better way.

I admit that my reconstructed version takes a bit more time and planning, but squash casserole isn't something you just whip up anyway, so the extra time is worth it.

Ingredients

1 box of herbed stuffing mix OR cornbread breadcrumbs using the below ingredients:

• 1 10-inch skillet cornbread
• 1/4 cup chopped fresh herbs (sage, thyme, parsley, rosemary, oregano, tarragon) or 1 1/2 T. dried herbs
• 2 cloves garlic, finely chopped

2 lbs. yellow summer squash, sliced in 1/4" pieces

2 T. olive oil

1 can cream of chicken soup OR a cream soup roux using the below ingredients:

• 3 T. salted butter
• 3 T. all purpose flour
• 1/2 cup milk
• 1/2 cup chicken stock
• 1/2 t. garlic powder
• salt and pepper to taste

1/4 cup sour cream

1 small onion, finely chopped

2 medium carrots, largely shredded 

salt and pepper to taste

Instructions

Make your skillet cornbread, adding herbs and garlic to the batter. While cornbread is cooking and cooling, prepare your squash and roux (if making)). Add 1 T. oil to a non-stick skillet over medium heat. Sautee half the squash until soft, almost mushy. Repeat with the remaining oil and squash. Smash squash and press the liquid out of it through a strainer. Set aside.

(If you use the box of stuffing mix, stir 4 T. butter into it before adding to the casserole and as the topping.)

To make the roux, melt butter in a saucepan and add flour to form a paste. Combine milk and chicken stock and slowly whisk it into the paste, making a thick creamy sauce. Add garlic powder, salt and pepper.

Once squash and roux are cooled to room temperature, combine them with sour cream, onion, carrot and season with salt and pepper to taste. 

Once cornbread has cooled, cut it into 1/2" cubes. Toast half the cubes until like croutons. You can do this in the oven while it's pre-heating. Stir those in with the squash mixture. Transfer this to a 2 quart casserole dish and top with the remaining untoasted croutons. Bake at 350 degrees F for 30-35 minutes.

Roasted Tomato Sauce

The peak of summer, when our garden tomatoes are ripening so fast they're falling off the vine, is like Christmas to me! I have to admit that I don't love the taste of a raw tomato... it's got to be salted, sauced, or heated to some degree to make me crave it. This recipe for roasted tomato sauce does all three, and I can't get enough. The only trick is finding a summer day that's cool enough to want to turn on the oven! Once you've got the sauce made, you can use it in a thousand quick dinners throughout the week (like my no-bake lasagna recipe below), or freeze it to save for a winter day when the delicious taste of a vine-ripe tomato is still several months away.

Ingredients

2 lbs. Roma and grape tomatoes, cored*
8-10 garlic cloves, peeled
1 T. chopped fresh oregano
1 T. chopped fresh thyme
1 t. kosher salt
1/2 t. freshly ground black pepper
1/4 cup olive oil

*These smaller varieties of tomatoes lend themselves to this recipe because you don't peel or seed the tomatoes here. They have thin skins, small seeds and are naturally sweeter than the larger varieties. I only core the romas. Grape tomatoes are too small to worry about a core.


Instructions

Preheat oven to 400 degrees. Combine all ingredients in an oven-safe skillet, large enough so the tomatoes are not overlapping too much. You want them in a single layer so they can roast evenly. Toss to coat the tomatoes with the oil and spices.

Roast for 30 minutes, remove from the oven and stir so any blackened areas are facing down. Return to the oven for another 20-30 minutes. Keep your eye on them so they don't char, but get lightly blackened on top. Remove from the oven and allow to cool to warm or room temperature.

After the first 30 minutes of roasting.

After the second 20-30 minutes of roasting.

Add tomato mixture to food processor, in batches if necessary, and pulse until chunky thick.

Before serving, reheat and add any other desired seasonings or spices to accommodate the recipe you're using it in. For my no-bake lasagna, I use it as is!

No-Bake Lasagna
Serves 4

Lasagna isn't a typical summer dish, but when you don't have to bake it, it's a quick dish to whip up on those days you wouldn't think of turning on the oven!

Ingredients
Roasted tomato sauce
1 lb. lasagna noodles, cooked and cut into squares
1 cup ricotta cheese
1/2 cup shredded parmesan cheese
1/4 cup olive oil
1 lb. sautéed vegetables (zucchini, yellow squash, eggplant, mushrooms)
4 stalks fresh basil

Instructions

Reheat tomato sauce over low heat. Cook lasagna noodles according to package instructions, and then cut into squares. Sauté vegetables in 2 T. olive oil and sprinkle with salt and pepper. (I usually use just one veggie variety, but you could mix and match, or even use meat instead.) Combine ricotta cheese with 1/4 cup olive oil and 1/3 cup parmesan (reserving the rest of the parm for a topping).

To assemble lasagna, set out four serving plates and start with a light layer of tomato sauce on each. Top with one lasagna noodle square. The filling layer is ricotta cheese, sauteed veggies, a few torn basil leaves, and a little sauce. Repeat this two more times, making three layers of noodles and filling.

Top with one final noodle, a little more sauce, a sprinkle of parmesan and a few more basil leaves. This is so hearty and delicious, you don't need a salad or a side of garlic bread. Just a glass of wine and you're set!

Rosemary skewers

During a trip to the farmers market this weekend, one of the vendors threw in some dried rosemary sprigs with our purchase, and gave us a cooking tip for using them. Once you take the rosemary needles off, keep the woody stick and use it as a skewer. Brilliant!

A few tips: 

• You'll need sprigs that are at least 10 inches long. The best way to find a skewer-worthy sprig of rosemary is in a home garden where it has been allowed to grow into a bush. If you don't grow it yourself, seek out a neighbor who does. I'm sure they wouldn't mind sparing a few sprigs... I certainly don't!
• If you're using the skewers to grill over an open flame, be sure to use them within 5 days of being cut from the bush. If the sprigs dry out too much, there's a chance they could catch fire!
• The sprig gets thinner from the base to the tip. No need to whittle a point for your skewer. Just use the narrow tip to spear your food once all the needles are removed.
• For lighter food like shrimp, fish or vegetables, the sprig alone will give you a rosemary flavor. If cooking chicken, beef or pork, you may want to include some of the chopped rosemary needles in your marinade. It's a very strong herb, so a little goes a long way!
• If you don't use the needles for your marinade, keep them in a jar with the lid open for a few days until they dry out. Then store for future use (like roasted potatoes!)
• Substitute a rosemary skewer in any existing kabob recipe, using your usual meat, veggies and marinade. Or skewer meats that you're adding to another recipe, like I did with my shrimp tacos below.

I tested it out at the first opportunity on some shrimp tacos. I normally just marinate the shrimp and then sauté them. Instead, tonight I skewered the shrimp with my rosemary twig. Here's my recipe for rosemary skewered shrimp.

Ingredients

1/2 lb. shrimp
1 clove of garlic, minced
3 T. olive oil
1 T. freshly squeezed lime juice
coarse salt and ground pepper
2 medium-sized corn or flour tortillas
lettuce
avocado
salsa

Instructions

In a shallow dish, combine garlic, oil, lime juice and salt and pepper. Add shrimp and let sit for 10 minutes. Heat a stove-top grill pan to medium heat. Remove needles from two 10-inch rosemary sprigs and skewer 4-5 shrimp per sprig. Add shrimp to grill plate and pour in extra marinade. Cook about 1 minute per side. Remove shrimp from heat and from skewer. Add shrimp, avocado, salsa, lettuce, and any other toppings you desire to your tortilla.

Serves 2 with the addition of some chips, beans or rice on the side.

Pizza, Pizza!

Pizza is so readily available and affordable, why make it at home? It's a great way to put a quick, cheap meal on the table, and use up items from your fridge and pantry. The key is having a good crust, and you can experiment from there. Then next time you go out for pizza, use their menu to give you ideas of good flavor combinations to use at home.

Instructions - The Dough
After trying many different pizza dough recipes, I found that the simplest one was the best. Of course, it comes from Giada! The biggest hassle with making your own pizza is having to wait for the dough to rise. You can buy pizza dough yeast that is quick rising. OR, make your dough the night before and refrigerate it in plastic wrap so all you have to do is pull it out of the fridge.

Giada De Laurentiis' Pizza Dough Recipe

Instead of kneading the dough by hand, if you have a stand mixer with a dough hook, let it do all the work! Giada separates her dough into three portions. I've been dividing it into two and making two big pizzas or one pizza and one batch of bread sticks.

Once you have your risen dough, you need to shape it. I've been practicing my dough tossing techniques, thanks to Tony Gemignani's instructions on YouTube. You can also use a rolling pin to form your dough into the desired shape and thickness. Before you put it on your baking sheet, spray the sheet with non-stick spray or toss a light layer of cornmeal on it to allow the pizza to easily slide off.

Preheat your oven to 400 degrees while you work on your toppings.

Topping Options
Everyone knows it's sauce, cheese and toppings. From there, possibilities abound! Here's some of my favorite combos:

Old Smokey - Roasted tomato sauce, cooked crumbled sausage, chopped red and green pepper and onion, half shredded mozzarella cheese, half shredded smoked gouda.

White Goat - Olive oil and minced garlic base, caramelized onions (sliced yellow onions slowly sauteed over medium heat in butter), sliced mushrooms, half shredded mozzarella, half shredded hard goat cheese (I like one called rosy goat, which is encrusted in rosemary).

Tomato Pesto - Pesto base, half shredded mozzarella, half shredded parmesan, topped with fresh tomato slices (patted with paper towels to remove excess moisture). After removing pizza from the oven and letting cool for a few minutes, top with fresh basil leaves. Basil will turn black if it is cooked or put on top of an oven-hot pizza.

Offer fresh shredded or grated parmesan, dried oregano and crushed red pepper for serving.

Bread sticks - Shape dough to desired shape and thickness. Place on a greased or cornmeal-lined baking sheet. Combine 2 T. melted butter and 2 T. olive oil. Mix in desired seasonings, such as dried Italian seasoning, crushed garlic, etc. Brush oil mixture on top of of dough. Top with parmesan cheese if desired. Once removed from the oven, cut your dough into the desired shape.

Bake pizzas or bread sticks approximately 15 minutes. Cooking time will depend on your individual oven and the amount and type of toppings you choose. Keep an eye on them the first time. You want your crust to firm and browning, but you don't want your cheese to burn!