Cauliflower and Pumpkin Soup

Seasonal eating. One of my favorite things about winter is soup. Belly warming, aromatic, soul pleasing soup. This one is an interpretation of Indian cuisine I came up with a few weeks ago that uses readily available ingredients and comes together very quickly. I've made it several times already, once served it in bread bowls, which was exceptionally nice.

Cauliflower and Pumpkin Soup
1 tablespoon olive oil or coconut oil
1/2 cup finely diced onion
1 cup chopped cauliflower
1/2 teaspoon salt
1 teaspoon Garam Masala
1 1/2 cup pumpkin puree (I used canned but cooking your own would be awesome)
4 cups hot water
2 cubes vegetable bullion (or 1 tablespoon chicken stock paste)
salt to taste
pomegranate garnish, optional (see Hints for additional serving ideas)
Heat a 2 quart sauce pan over medium high heat. Add oil to pan. Stir in onion and cook for 1 minute. Stir in cauliflower, 1/2 teaspoon salt and Garam Masala. Cook for 5 or 6 minutes, stirring occasionally. When onion begins to brown, add the pumpkin puree and cook for an additional 3 or 4 minutes. Then add the water and bullion. Bring to a simmer and puree with an immersion blender. Check seasonings and add salt if necessary. Serve hot with pomegranate garnish if desired.

Hints: Chop the cauliflower pretty finely. A really nice thing about soup is the flexibility in measurements. The proportions of cauliflower to pumpkin here is about 1 to 1 in weight. I like Target's Archer Farms brand Garam Masala and toasting it with the cauliflower brings out a beautiful flavor. A immersion blender is really useful but you could also blend in a counter top model. I also ate this soup as lunch heated up with a spoonful of white hominy and of red quinoa in the bottom of the bowl--it was fantastic and I highly recommend eating it this way!

This cauliflower pumpkin combo could go another direction with different flavors--maybe Mexican with chili powder and cumin; or Greek with some lemon zest and oregano. Let me know if you come up with a great flavor profile.

Salmon, Planked

This is fun! Neal gave me some planks for Mother's Day and I finally got around to using one. Thanks Neal...I'll be using the rest soon.

Planked Salmon
Cedar plank (see Hints)
4 skinless salmon fillets, (about 1 pound)
1 medium lemon
1/2 teaspoon grated fresh ginger
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley
Soak plank in water (weigh it down with a heavy pan) for at least 20 minutes. Turn on outdoor grill to high, or prepare charcoal briquettes. Rinse salmon and pat dry; set aside. Cut lemon in half, zest one half and mix the zest with the ginger, salt, pepper and parsley. Place salmon on plank and spread lemon parsley rub on top. Slice the other half of the lemon and top each fillet with 1 or 2 slices. Grill planked salmon, with lid closed, for 6 to 12 minutes, depending on thickness of fillets. Fish is done as soon as it is opaque and flakes easily.

Hints: Planking is a great way to grill fish because you don't have to turn it, which can be hard to do on a barbeque grill. The plank needs to be untreated wood. (Board from a lumber yard may be treated with chemicals that repel insects and can be dangerous to humans.) They can be found in packages in cookware shops or some large grocery stores. The package Neal gave me came with different types of wood, Cedar, Alder and Applewood. The soaked wood gives off smoke when heated that flavors the food cooked on it. Delicious! I like to use wild caught salmon, just because of the sustainability--I can't really tell any difference in taste but maybe you can. You could also use other types of fish like trout or halibut.

I have this aversion to "sweet" salmon. Often a menu will feature salmon with a honey glaze or brown sugar spice rub and I never order it even though salmon is one of my favorites. That's weird for me, isn't it? I like coconut shrimp and lichee scallops, I dip calamari in sweet and sour sauce, but somehow sweet salmon makes me cringe. So I guess my claim that I like all foods has a qualifier--I like all foods but not all the ways they are prepared. How do you feel about sweet fish?

Chicken Curry with Sweet Potatoes

On a menu in any restaurant the word "curry" nabs my attention. Usually I end up ordering a curry if it is offered and usually I am perfectly happy about it. So making curries at home is a natural outcome. (The same holds true for "tamale".) This curry has sweet potatoes along with other good for you veggies and spices. Healthy eating is a great adventure!

Chicken Curry with Sweet Potatoes
1 medium sweet potato
1 cup sliced mushrooms
2 medium carrots
1 cup snow or snap peas
2 medium stalks celery
1 large orange bell pepper
4 green onions
1/4 cup loosely packed chopped basil
1 lime
2 teaspoons freshly grated ginger root
3 medium chicken breast halves, skinned and boned
1 teaspoon salt
1 1/2 tablespoons coconut oil
3 teaspoons curry powder
2 cans coconut milk
2 cups water, divided
1 tablespoon cornstarch
3 cups cooked quinoa or rice for serving
Peel and dice sweet potato. Slice mushrooms. Peel and slice carrots. Rinse peas to clean. Dice celery and pepper. Clean and cut green onions into 1 inch long pieces. Chop basil. Zest lime and cut into 6 segments. Grate ginger.

Cut the chicken meat into 1 1/2 - 2 inch pieces and sprinkle with the salt. Place a heavy pot over medium high heat. Add coconut oil to hot pan. Saute chicken allowing each side to brown well before turning. When chicken is browned, sprinkle curry powder over the meat and stir so that the curry heats in the coconut oil.

Stir in the ginger and lime zest then add the coconut milk and 1 3/4 cups water. Stir in the sweet potatoes, carrots, celery, peppers, mushrooms and lime wedges. Cover the pot and cook for about 15 minutes or until the potatoes are beginning to soften. Remove the lime wedges and discard; add the peas and green onions. Continue to cook while making a slurry with the corn starch and remaining 1/4 cup water. Stir in the slurry and cook curry for another 5 minutes. Add the basil and cook for another minute or two then serve hot with quinoa or rice. Feeds 6 to 8 hungry adults.

Hints: I like to get everything ready before I begin cooking but chopping as you go is fine too. Substitute ( or omit) veggies as you wish. Use what is available and fresh. Freezing ginger root makes it easy to work with, but frozen root won't work for all recipes--this one it does. I use one can of lite coconut milk and one can full fat, but you can use either. The fresh basil is wonderful but can be expensive so dried is OK, just add a bit earlier so that its' flavor will bloom. Cook the quinoa while the curry is cooking so that everything is hot at once. I like to scoop the quinoa on top rather than under the curry for presentation. A one dish meal, this needs nothing to complete it.

Warm and cozy, this meal is a winner for curry fans. An aromatic, pleasant way to eat your veggies with enough protein to keep you satisfied through a long winters' evening. We will be having this again soon at my house. Try these Curried Chicken Spinach Crepes as spring approaches.

Broccoli Salad

Winter makes it harder to find great veggies but it is still possible. This salad is wonderful in cold weather-- the bacon, cheese and nuts combined with the cruciferous, arugula and onion makes this crunchy salad rich tasting. Perfect for a winter's evening.

Chopped Broccoli Salad
1 1/2 cups roughly chopped broccoli
1 cup roughly chopped arugula (measure loosely, not packed)
1/2 cup roughly chopped purple cabbage
1/2 cup finely grated Bella Vitano Balsamic Cheese (can use Swiss or even Romano)
1/4 cup pine nuts
4 to 5 slices cooked crisp bacon, cut in pieces
3 tablespoons sliced green onion, green and white parts
1/3 to 1/2 cup of your favorite dressing (see Hints)
Toss all ingredients together and serve.

Hints: This salad can be made ahead and chilled or served at room temperature. I snip the bacon strips into 1/2 inch pieces with kitchen shears over a hot pan and cook until crisp, stirring frequently. That is a trick my old friend Denise taught me years ago and it works beautifully for nearly any recipe calling for "crumbled" bacon. I like to use a slightly sweet dressing which can be as easy as opening a bottle of Ken's Steak House Sweet Vidalia Onion and pouring it on. Or you can use a home made poppy seed, almond or citrus vinaigrette. Or just use ranch if that is what you like.

I buy this cheese at Costco. Great for a lot of dishes or on a cheese platter.

 This salad can be a one dish meal for lunch or a light dinner. It is also great with a chicken dish or roast pork. Leftovers are super the next day, too.

Chilli Sauce and Sloppy Joes

Here's a shout out to the Downs'! This is a recipe of my Mom's that uses Nana Hoffman's (Aunt Trudie's mom) Chili Sauce. This is the best chili sauce I have ever had! Mom would make a batch or two every year in the fall, preserve it in pints and use it to top hamburger patties, for wonderful barbeque beef or in this fabulous sloppy Joe like sandwich.

Sloppy Joes (Nola's version)
1 lb lean ground beef
1/3 cup chopped onion
salt and pepper to taste
2 tablespoons prepared mustard
1/4 cup ketchup
1 1/2 cup chili sauce (see recipe below)
1 tablespoon brown sugar
Heat a large skillet over medium high heat. When pan is hot, place hamburger and onions in skillet and brown, breaking meat into small chunks with a wooden spoon. When meat is browned, add salt and pepper to taste and stir thoroughly. Add remaining ingredients and stir till combined. When heated through, remove from heat and serve on buns.


Chili Sauce (Nana Hoffman)
16 large tomatoes
6 medium onions
6 medium apples (equal amounts of onion and apple)
2 tablespoons salt
2 cups sugar
2 cups white vinegar
1 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
Grind tomatoes, apples and onions. Combine in a large stock pot. Cook over medium heat for 30 minutes, stirring often. Add remaining ingredients and simmer on low about 3 hours or until apples glaze. Makes about 4 quarts. (Process quarts about 30 minutes in a water bath.)

Hints: My mom would make a double batch of Sloppy Joe for our family of six. Of course my older brothers could plow through several sandwiches at a sitting when they were teenagers. If you don't have lean ground beef, be sure to spoon the fat off after browning. I am going to try this recipe with some of the elk meat my brother gave to me--I think it will be great. Mom used dehydrated onions at least one time when she made the chili sauce and it worked fine. She would chop the tomatoes and onions roughly, shred the apples with a fine blade rather than grinding. Pints process faster than quarts, I remember her processing pints for 20 minutes.

I have fond memories of my mom and Aunt Trudie making chili sauce together, using a very, very large pot. It must have been the result of  a tomato windfall in Bennie's garden. I also remember many good times with the Downs family. Once Kelly got Nana Hoffman to freak us all out by twisting her dentures backwards in her mouth with her tongue. We squealed and she laughed and continued knitting. What great times we had!  I thank you; Bennie and Nola, Craig, Brent and Kirk thank you, too. Hang in there Ralph! Hang in there Trudie!

Pineapple, Prosciutto and Rosemary

Three simple ingredients, one magnificent bite! Sweet, juicy, perfectly ripe pineapple + salty, creamy, smooth prosciutto + tender, aromatic, slightly pungent fresh rosemary = the best lunch I've had in weeks, maybe months. These would make a wonderful appetizer course, eaten with a knife and fork or make smaller versions with picks for hors d'eouvres. Share this phenomenal taste with all your friends!

Pineapple, Prosciutto and Rosemary
10 fresh pineapple spears, about 4 inches long
5 slices prosciutto
20 small rosemary sprigs, no tough stems
Cut prosciutto slices in half. Place a pineapple spear on the middle of the ham, top with 2 rosemary sprigs and wrap the ham. Serve at room temperature with rosemary crackers, if desired.

Hints: Make sure to remove all the peel of the pineapple, no rough spots. Prosciutto is so thin that it needs to be treated gently but a little tearing will not matter. I had fresh rosemary right off the shrub--SO GOOD!

A riff of the classic prosciutto with melon, but has a bit more acid with the pineapple. Glorious! Sorry but I'm excited about the new taste combo, if you couldn't tell.

Oats for Breakfast (Two Ways)

Oatmeal for breakfast is a staple at my house. We eat it two or more times a week. Plain cooked oats topped with some brown sugar and a little milk, although good, gets a bit boring for food adventurers. Here are two ways to change things up. Scientists tell us a nutritionally balanced breakfast consist of some complex carbs, some protein, some healthy fats and some fiber. These recipes contain all of that with the added bonus of tasting great and being easy to prepare with items you probably have on hand. 

Banana Cinnamon Oatmeal
2 cup water
1/2 teaspoon salt
1/2 cup mashed ripe banana
1 cup old fashioned rolled oats
2 tablespoons ground flaxseed
2 teaspoons ground cinnamon
walnuts, brown sugar and milk for serving
Bring water and salt to a boil in a pan that has a tight fitting lid. Stir in banana, oats, flax and cinnamon. Return to a boil, reduce heat and cook for 5 minutes, stirring often. Cover and remove from heat. Allow to sit for an additional 3 minutes then serve hot with additional cinnamon, walnuts, brown sugar and milk. Makes two to three portions.

Oats with Yogurt, Apples and Cinnamon
1/2 cup old fashioned rolled oats
2 tablespoons ground flaxseed
2 teaspoons ground cinnamon
1 large apple, grated (Fuji or Gala preferred)
3/4 cup Greek yogurt
Honey for serving, optional
In a mixing bowl, combine oats, flax and cinnamon. Add apple and yogurt and mix thoroughly. Allow to sit for 5 minutes or more. Divide into two portions and serve sprinkled with additional cinnamon and honey if desired. (With sweet apples, the honey is not generally necessary.)

Notes: Oats have the most soluble fiber of any grain, so they are slowest to digest and keep you feeling full longest. Oats are tolerable for most celiacs (though not all). Flaxseed also has fiber that is good for your digestion. It contains an omega-3 fatty acid that helps prevent heart disease, inflammation and arthritis as well as other problems. I include cinnamon in both dishes because I like the taste but also because studies show a teaspoon a day may help with regulating blood sugar and help fight infections. Cinnamon also may reduce inflammation and is high in antioxidants. Bananas and apples have their own health benefits, are widely available and easy to have on hand. The milk and yogurt contribute calcium and protein; yogurt also has beneficial bacteria that aid digestion. Walnuts are high in omega-3 fatty acids and add protein. (These notes can be verified via WebMD.)

I feel good about my diet when I start the day right. A smoothie with fruits and veggies, a whole grain waffle, eggs or a lovely bowl of oatmeal all work wonders for my food attitude. And they say that attitude is half the battle...

Egg and Blackbean Crostini

Tasty and healthy way to use up those dyed eggs: Crostini. This version uses some mashed black beans for heft, some arugula for intrigue, some Romano for depth and the slice of egg adds richness. I think you will love these!

Egg and Black Bean Crostini
1 sourdough baguette
1/3 cup extra virgin olive oil
1 large clove garlic, or two small ones
3/4 cup cooked black beans, drain but reserve liquid
1/4  to 1/2 teaspoon salt
1/2 to 1 teaspoon hot pepper sauce
18 to 20 arugula leaves
18 to 20 pieces shaved Romano cheese
5 or 6  hard boiled eggs, sliced about 1/4 inch thick
cracked pepper
Cut the bread into 1/4 inch thick slices. Heat half of the olive oil in a skillet over medium high heat. As oil is warming, smash the garlic and add half to the pan, stirring frequently. When the garlic is golden brown, remove it from the oil and discard. Place half the slices of bread in the pan and toast for a minute or two. With tongs, turn bread and toast the other side. Remove to a paper towel. Repeat the process with the remaining oil, garlic and bread. Mash the black beans in a small bowl. Use some of the reserved liquid to the mash to make it spreading consistency. Add salt to taste. Stir in the hot pepper sauce. Spread each crostini with 2 to 3 teaspoons of the black bean paste. Top this with an arugula leaf and shaved Romano. Finish with the egg slice and some cracked pepper. Serve at room temperature.

Hints: The bread will soak in the garlic oil as you toast it and allowing it to sit on a paper towel will leach some of the oil back out. Use canned black beans or home made and use the salt and hot pepper sauce according to your taste. The arugula leaves can be different sizes, use two if needed to cover the bean spread. I shave the Romano with a vegetable peeler; use more than one piece if they are broken or small. If you have a preferred way to perfectly boil eggs, great. If not, try putting the eggs in warm water then placing on the stove and bringing to a simmer, not a full boil, and cooking for 20 minutes. Then drain and run cold water over them for a couple of minutes. This method works for me but I am open to suggestions if you have a better way. I use only egg slices that have some yolk in them for the crostini.

Sophie and I had these for lunch yesterday (half a recipe) and we really enjoyed them. I think they would be great for an appetizer buffet. Only one more Easter egg left to use. I think I will boil some more soon. Eggs are great. Full of protein and easy on the budget, they add flavor and body to all kinds of things. A quick and nutritious snack, (deviled or plain). A beautiful sandwich. A delightful crostini!

Spinach Crepes with Curried Chicken

Spinach is in season and I love it--the flavor, the color, the texture. Here is a quick cooking dish that can be used for brunch or lunch or dinner. A hint of curry makes this lovely main dish even fresher tasting. The main emphasis is on good-for-you veggies. This dish is fairly low in calories and carbs.

Spinach Crepes with Curried Chicken
1 cup milk
1 cup lightly packed fresh spinach leaves
3 eggs
1 1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/3 cup flour
1/3 cup whole wheat flour
1/2 teaspoon baking powder
1 tablespoon olive oil
1 1/2 cup chopped broccoli
1/2 cup shredded carrot
1 cup chopped cooked chicken meat
1 tablespoon minced chives
1/2 cup chickpeas, (garbanzo beans), drained
1/4 cup sour cream
1/4 cup Greek yogurt
1 teaspoon lemon zest
2 teaspoons Dijon mustard
1teaspoon curry powder
Optional garnish: balsamic glaze and blue cheese
Pour milk in a blender container. Add spinach and blend until totally combined. Add eggs to blender along with 1 teaspoon salt, 1/4 teaspoon pepper, flours, baking powder and oil. Blend thoroughly, scrapping sides of blender if needed. Allow batter to rest a few minutes. Make crepes in a small skillet over medium heat, pouring about 1/3 cup of batter into pan and swirling it to thin. Use butter to prevent sticking if needed. (Or use a crepe maker.)  Set aside, covered to keep them warm. Steam broccoli and carrots for 2 minutes in a microwave oven with very little water then drain thoroughly. Mix in chicken and chives. Process chickpeas with sour cream, Greek yogurt, lemon zest, mustard, curry and remaining salt and pepper in a food processor until smooth. Mix with chicken and veggies in a small skillet and heat through, stirring often. Fill crepes, roll and serve with garnish if desired.

Hints: Roasted chicken thighs work great. White meat is also good. Make sure the chicken is cut small. The broccoli, too. You could steam the veggies on the stove top if you would rather not use a microwave. The crepes can be made ahead; the filling as well. When ready to serve, heat the crepes wrapped in foil in a low oven, heat the filling on the stove top then fill the crepes and serve. These could be made smaller in size and used as an appetizer. They are moist and don't need a sauce but the balsamic glaze adds an interesting counterpoint to the flavor profile that I quite like. You can make your own glaze by bringing balsamic vinegar to a boil and cooking to reduce it by about half volume. These crepes would be great with another filling, like ham and cheese. Good plain, too.

These crepes pull together in about 20 minutes or less but taste like they took a long time. If you have some cooked chicken, you can have dinner on the table in under half an hour. You can roast boneless skinless chicken thighs while you make the crepes and still be done in 30 to 40 minutes. The bright green crepe color is lively and fun.  Curry, spinach, broccoli and carrots--an veritable feast of health promoting ingredients!

Taco Mania 4 - Ground Beef

Yes, yes...another version of the Taco. At least I have been up front about the "mania" part. Although ground beef taco are very familiar, this version gets a stretch from some common veggies. It is not strictly Mexican but more of an Americanized dish. Still, a taco is a taco and it makes your day better!

Americana Tacos
1 pound lean ground beef
1 medium size russet potato, grated
1 medium size carrot, grated
1 small onion, diced
1/2 red bell pepper, diced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
8 crisp taco shells
Lettuce, cheddar cheese, refried beans, avocado, sour cream and salsa for serving.
Heat a skillet over medium high heat. Place meat in hot skillet and begin to break it up. When meat begins to brown, stir in veggies and seasonings. Continue to cook, stirring occasionally, until meat is browned and veggies are beginning to caramelize. Heat taco shells slightly in an 350 degree oven if desired. Serve with your favorite toppings.

 Hints: Use lean ground beef or drain some of the fat off of regular ground beef prior to adding the veggies. It is not necessary to peel the potato or carrot for this dish. This is not a spicy filling and you can certainly amp up the heat with some crushed red pepper flakes or hot pepper sauce. I called out crisp taco shells but of course you can serve this filling on flour tortillas or soft corn tortillas.

This taco recipe is one that even non taco affectionados will eat. It is filling meat and potatoes fare with a flare. Quick and easy dinner for those nights that take out beckons, but you really want home made. These other taco recipes take more time but occasionally a taco needs to happen FAST--at least it does for me.

Turkey Taquitos

What to do with leftover roast turkey is a legit question. Usually there is some. Sandwiches are nice but after a day or so, not so appealing. Hash is also good. Soup works. However, when it comes to Ala King, I'm not as sure. So I am offering another choice, a taquito with cheese, red onion and cilantro added. Yum Yum eat 'em up!

Turkey Taquitos
1/2 cup vegetable oil
5 inch corn tortillas
shredded cooked turkey
shredded cheddar cheese
minced red onion
chopped cilantro
Heat oil in a small skillet over medium high heat. When it is hot, add one tortilla at a time and cook on each side for 10 seconds. Remove to paper toweling and cook additional tortillas. (1/2 cup oil will cook at least 12 tortillas.) Assemble taquitos by placing approximately 1 1/2 tablespoon turkey meat, 1 tablespoon cheese, 1 teaspoon onion and 1/4 teaspoon cilantro on the side of one tortilla. Roll up tightly and secure with a toothpick. After you have assembled 5 or 6, heat a small non-stick skillet over medium high heat. Place taquitos toothpick side down into hot pan. Cook for 3 to 4 minutes or until golden brown. Turn with tongs and cook another side for 3 to 4 minutes. Turn twice more and cook 3 or 4 minutes each side. Remove the toothpicks before serving. Serve hot with refried beans, salsa, guacamole, sour cream, lime wedges, etc,

Hints: Pre-cooking the tortillas is necessary as they tend to crack and fall apart if you don't. And just heating them up doesn't help as much as frying them. They really will hold together best with a quick fry. The oil is hot enough if you can hold the edge of a tortilla in it and it begins to bubble pretty hard around the edge. If the oil is not hot enough, the tortilla will be very greasy and not usable. If it is too hot, you will end up with a chip, which will not roll around the filling well. You can use the same skillet for pre-cooking the tortillas and for frying the taquitos, making this a one pan meal. Or you can use a bigger skillet if you are cooking quite a few. Of course you can use chicken or pork or beef in place of the turkey; any poultry, meat or even fish, as long as it is already cooked. Freeze shredded poultry and use this way for a quick meal. The taquitos will brown due to the oil on the tortillas. The cheese will melt and the onion will soften a bit. A good addition would be some red pepper sauce on the filling but be sure you are serving them to people who like the heat.

Like I always say, a day with a taco (or in this case a taquito) is better than a day without a taco. Pork, chicken or beef, it's all good! I am going to try these taquitos with some shrimp I have in the freezer. I'll let you know how that turns out.

Apple Grilled Cheese Sandwiches

Getting the munchies late in the day or in the middle of the night...wanting something not too heavy... gooey, yummy but still healthy...grilled cheese sandwiches...protein, carbohydrate, fat...just the ticket. This version has some fruit for good measure. Works perfectly for lunch or dinner, too;)

Apple Grilled Cheese Sandwiches
For each sandwich you will need:
2 thin slices whole grain bread
1/2 teaspoon Dijon mustard
2 tablespoons shredded cheddar cheese
1 tablespoon shredded apple, I like Gala or Fuji
1 tablespoon shredded Romano cheese (or Swiss)
1 teaspoon butter
Prepare sandwiches by spreading one slice of bread with mustard. Sprinkle half of cheddar cheese on top. (Cheese and apple measurements are approximate and you may need more or less depending on the size of your bread slices.) Then apple on top of that. Finish with remaining cheddar and the other type of cheese. Heat a non-stick skillet over medium heat. When hot, add butter and allow to melt. Place top slice of bread onto sandwich, then place in skillet. Cook over medium heat for 3 to 4 minutes. Flip and cook an additional 3 to 4 minutes. Serve warm.

Hints: Don't cook at too high a temperature or the bread will burn before the cheese melts. Choose different cheeses that compliment each other and the apple. Shred the cheeses and apple about the same thickness so that they cook evenly. Leave off the mustard if you like or substitute Miracle Whip. Use a panini press if you have one or broil open faced if you like. Serve with soup or salad and you have a great meal.

Some days you just get a hankering for a grilled cheese sandwich. This recipe is a really good way to fill that hankering. It is a bit more complex in flavor profile than Wonder bread and American slices. That complexity will be pleasant. 

Pasta w/ Kale and Sausage

Kale makes another appearance in a pasta dish with this recipe. I am enjoying cooking with kale and my family and friends seem to like it as well. Even if the health benefits were fewer, it would still be included in our diets. Although this dish with the sausage and cream is not one I would label "healthy", the kale helps a bit and I would definitely label it "tasty".

Kale and Sausage Pasta Sauce
3/4 pound Italian sausage, bulk style or removed from casings
1/2 cup sliced leek, white part only
3 cups roughly chopped kale, tough stems removed
1 teaspoon salt
1/2 cup water
2 tablespoons balsamic vinegar
1/2 cup cream
4 servings cooked pasta
Romano cheese for serving

In a medium size skillet, brown sausage over medium high heat, crumbling it as it cooks. Remove cooked sausage from pan with a slotted spoon and set aside. Place leeks in the pan and saute for 2 minutes. Add the chopped kale and salt and toss with tongs until kale is wilted, another minute or so. Deglaze the pan with the water, scraping the bottom of the pan to loosen the fond. Return the sausage to the pan along with the vinegar. Continue cooking and stirring until water has reduced by about half. Add the cream, stir well and remove from the heat. Toss pasta with sauce and serve with grated Romano cheese.

 Hints: A mild sausage will yield a milder result than a hot Italian sausage will. Green onions can be used in place of the leek. Any pasta will do, from spaghetti to butternut squash ravioli. You could deglaze with chicken or beef stock but water works fine and the sausage doesn't need additional flavoring. Adding pine nuts or fresh basil would be great. So would diced apple and a little sage. Just like any pasta sauce, versatility is part and parcel.

This quick cooking dish means you can have dinner on the table in the time it takes to boil water and cook pasta. Hot, hearty and flavorful with a serving of veggies, it's a keeper.

Shrimp Fried Rice

Busy days, building stress and too many party foods can wreck havoc with your eating habits, your exercise schedule and your equilibrium. What you need is an easy and quick dish that is full of good-for-your-body-and-soul-ingredients. This fried rice will fit that bill and cooks in one pot!

Shrimp Fried Rice
2 teaspoons peanut oil
2 teaspoons coconut oil
1/3 cup finely diced red bell pepper
1/3 cup finely diced celery
1 clove garlic, minced
1/3 cup shredded carrot
1 cup shredded cabbage
1/2 cup mukimame (shelled, cooked soy beans)
1 teaspoon grated fresh ginger root
4 ounces small cooked shrimp
2 cups cooked rice (I use 1 cup white and 1 cup black)
1 teaspoon toasted sesame oil
3 tablespoons light soy sauce
1 egg
Heat a wok over high heat. Add oils. Stir in red pepper, cook and stir for 1 minute. Add celery and garlic, cook and stir another minute. Add cabbage, cook and stir another minute. Add soy beans and ginger, cook and stir another minute. Add shrimp and rice, stir to mix then add sesame oil and soy sauce, cook and stir for another minute. Pull fried rice to upper edges of wok, opening up a space in the bottom of the pan and drop the egg into the center. Quickly scramble it and then allow it to cook. When the bottom has set up, scramble it again to get it all cooked. When it is all solid, break it up and stir to distribute throughout the rice. Serve immediately. Pass additional soy sauce.

Hints: The prep work is the most time consuming. I put pre-cooked frozen salad shrimp and mukimame in a colander and run cool water over them to thaw them out, then let them drain thoroughly. Dice and shred the veggies and grate the ginger. Use any type of rice, your favorite is probably what you will have on hand. It is like any stir fry in that you need to have the ingredients you will be using at hand when you start. From there, cooking is a cinch and you are minutes from serving dinner. I use two bamboo (or wooden) spoons with flat sides to stir fry. Keep the pan hot while you are cooking. I serve this meal right from the pan. 

This is the type of meal that most people love, tasty, filling and simple. There won't be any leftovers. You won't be hungry in an hour or two. It is quick and easy to create. And only one pot to clean. Such a good way to go on a hectic schedule day.

Roasted Cauliflower Soup

Pale and soothing, this soup will warm you up on a chilly winter night. Easy and quick to prepare, it is a light dinner or a delightful starter course made with seasonal veggies.

Roasted Cauliflower Soup
1 medium size head of cauliflower
2 cloves of garlic
8 to 10 fingerling potatoes, (white) or 3 to 4 new potatoes
2 tablespoons extra virgin olive oil, plus more for serving
1/2 teaspoon salt
1/8 teaspoon white pepper
1 1/2 teaspoons chicken stock paste
3 cups water
4 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
2 1/2 ounces Romano cheese, grated
Heat oven to 425 degrees. Cut cauliflower into florets, discarding tough core. Lightly smash garlic, just hard enough to break the skin. Clean fingerling potatoes (or cut new potatoes into quarters). Pour olive oil into a roasting pan and toss veggies to coat. Sprinkle with salt and pepper. Roast for 20 to 25 minutes or until potatoes are tender. Heat stock paste and water in a large sauce pan. Spoon in roasted cauliflower and potatoes. Squeeze garlic out of it's skin into the pot as well. Puree with a immersion blender. In a skillet, melt the butter over medium high heat and stir in the flour. Cook for 1 minute. Add milk, whisking continually. Cook and stir until thickened, about 4 to 5 minutes. Stir in 2 ounces of the grated Romano. Mix cheese sauce into cauliflower puree and stir to combine. Serve hot with a drizzle of olive oil and extra cheese topping each portion. 

Hints: I use regular white cauliflower but you could try the new purple or orange varieties. Then I would use purple fingerling potatoes or sweet potato. The chicken stock paste is wonderful but you could substitute any chicken broth for the paste and water. Roasting the veggies will add great depth to the soup, make sure they are beginning to caramelize a bit before you remove them from the oven. Check for seasoning and add salt or white pepper if you need to before serving. This soup holds well and can be made a day ahead--the flavors meld well over night in the fridge. Re-heat to serve. You could make the cheese sauce with olive oil instead of butter if you like. A different cheese could be used, like Parmesan or even Swiss. A different flavor profile can be achieved by adding 2 or 3 tablespoons of white balsamic vinegar to finish the dish.

A wonderful soup is a fabulous way to end a long day. Whether you have been at work or cleaning house or shoveling snow or shopping and wrapping, a quick and delicious meal will help you wind down in a healthy way. If you are lucky, there will be leftovers for tomorrow.

Quiche Variations

Quiche is the quintessential brunch offering. Add a fruit salad, a roll and some sparkling punch and you have yourself a party. Eggs, cheese, herbs, veggies, etc. in a crust: pretty basic and easy once you get the proportions down. Choose a theme then use ingredients you have on hand or what is freshest at the market or what you are craving at the moment. Add a sauce if you like. Here is a butter crust recipe, egg to cream proportions, and a couple of suggested fillings to get you started. You can make a day ahead and reheat to serve, or serve at room temperature.

Bacon, Spinach and Swiss Quiche

Pepperoni, Peppers and Mozzarella Quiche

Crust for Quiche
1/2 cup whole wheat flour
1/2 cup white flour
6 tablespoons butter
1/2 teaspoon salt
1/3 cup cold water
Mix the flours together with the salt. Cut the butter into the flour until the mixture resembles meal. Pour in most of the water and stir to combine. Add additional water until the dough forms a ball. Roll out into a 11 inch circle and place into a 9 inch tart pan that has a removable bottom. Gently push crust into sides and remove the excess dough on the edges.
Egg and Cream Filling for Quiche
4 eggs
6 tablespoons cream
2 tablespoons milk
1/4 teaspoon salt
1/16 teaspoon white pepper
Whisk all ingredients together until well combined and pour over quiche ingredients in crust. Bake at 375 degrees for 25 to 30 minutes.

Bacon, Spinach and Swiss Quiche
5 slices bacon
1/3 cup thinly sliced leek (white and light green parts only)
1 teaspoon minced fresh rosemary
2 cups fresh baby spinach, coarsely chopped
4 ounces Swiss cheese, grated
Cut bacon (1/4 inch pieces) into a hot skillet and cook over medium high heat for several minutes until browned and crisp. Remove bacon to a paper towel. Remove all but 1 teaspoon of the bacon grease. Add leek and rosemary to skillet and cook for 1 minute. Add the spinach and continue cooking until spinach is wilted. Sprinkle bacon over the crust. Top with spinach mixture, trying to distribute evenly over the bottom. Top with the grated Swiss cheese. Pour egg and cream mixture over the cheese and bake.

Pepperoni, Peppers and Mozzarella Quiche
2 teaspoons extra virgin olive oil
3 tablespoons diced shallot
1/2 cup diced red bell pepper
1 teaspoon minced basil (or 1/2 teaspoon dried)
1/2 cup chopped turkey pepperoni
1/4 teaspoon salt
1 ounce Parmesan cheese, grated
3 ounces mozzarella cheese, grated
Optional: Red sauce for serving (Fillipo Magistro's recommended)
Heat a skillet over medium high heat. Add olive oil and when shimmering, stir in shallots and peppers. Saute for 2 to 3 minutes then stir in basil and pepperoni. Add salt if necessary (some brands of pepperoni have plenty of salt so taste the mixture and add salt if needed). Remove from heat and spread evenly over the crust. Top with the cheeses. Pour egg and cream mixture over all and bake. Serve with red sauce if desired.

Hints: You could pre-bake the crust if you like for 5 minutes or so. I like to have the crust and the filling meld a bit and so do not pre-bake. If serving the next day, cool, cover with plastic wrap and chill. Reheat or serve at room temperature. Here are some other ingredients I have used that have worked out well-- baby shrimp, chorizo sausage, Italian sausage, grilled chicken, ham; green peppers, artichoke hearts, hearts of palm, sun dried tomato, roasted sweet potato chunks, fresh corn, shelled soy beans, broccoli, asparagus, zucchini, onion, green onion, diced chili peppers; cilantro, thyme, sage, parsley, oregano, chives, dill; cheddar, jack cheese, feta, Romano, Stilton blue, goat cheese, Baby Belle, Havarti, Provolone, Gouda.

Brunch is a nice time for quiche but not the only time to enjoy it. Make two or three varieties and offer them buffet style. Add pasta salad, fruit salad and a green salad, some lovely rolls and a dessert or two and it really is a party. By the way, most quiche is quite filling and real men do eat it.  

Pork Medallions w/ Pine Nuts and Dates

Here is another quick and tasty dinner that is easy enough for every day but elegant enough for entertaining. I think you will love it.

Pork Medallions w/ Pine Nuts and Dates
2 pound pork tenderloin
1 tablespoon extra virgin olive oil
3 tablespoon butter, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup pine nuts
2 teaspoons fresh rosemary
1 cup water
1/2 cup sliced dates
1/2 teaspoon chicken stock paste
1/2 teaspoon beef stock paste
1 1/2 teaspoons Dijon mustard
Pat tenderloins dry with paper towels. Using a sharp knife, slice pork across the grain into 3/4 to 1 inch thick medallions (there will be approximately 9 to 12 medallions). Heat a large skillet over medium high heat. When it is hot, pour in olive oil and add 1 tablespoon butter. Sprinkle both sides of medallions with salt and pepper. With tongs, place them in the hot fat. Allow to brown, undisturbed for 2 minutes. Turn with tongs and sear other side for another two minutes. Remove to a oven proof dish in a single layer and place in the oven. Turn heat to 400 degrees. Place pine nuts in skillet and cook for 1 or 2 minutes, until beginning to brown. Add rosemary and stir and cook for another minute. De-glaze the pan with the water, scrapping the bottom of the pan to loosen the fond. Lower the heat to medium. Add the sliced dates, stock pastes and mustard. Simmer for about 10 minutes or until liquid has reduced by 1/3 to 1/2. Remove from heat. Remove medallions from oven. Cut remaining butter into chunks and whisk in to sauce. Pour sauce over medallions and serve.

Hints: Putting a good sear on the meat and finishing it in the oven is a great technique to know. The thickness of the medallions will determine the level of pinkness in the finished medallions. Pork can be consumed safely with a slight pink tinge. They are ideally a bit juicy. You can cut one when you take them out of the oven to make sure they are cooked through, (remember that they will continue to cook a bit). The sauce will thicken up from the dates and will be just a bit sweet. This medallion recipe is another good one that is not sweet, but herbed and lemony. If you need to hold this dish for a few minutes, do so before you finish the sauce with the butter. Just remove from the meat from the oven and the sauce pan from the heat. When ready to serve, reheat the sauce to a simmer, remove from heat and whisk in butter. If you add the butter while the sauce is on the heat, the butter will separate and there will be a layer of oil on top.

Don't over fill the pan or the sear will not be good.

The dates should be slices 1/8 to 1/4 inch thick.

Dinner on the table in 20 minutes. Nice one to have in your repertoire. Inspiration for this sauce was a bit different. I opened the door of my fridge and saw the bag of pine nuts next to the bag of dates. A flavor combo was born, although dates and nuts together are nothing new, pairing them with the pork may be. Love cooking with what's on hand.