Post by nybirder on Sept 30, 2016 7:48:38 GMT -5
Cooking for Two
2016 January February March Recipes
2016 JANUARY RECIPES
1. Cooking Times for Microwave Recipes - chart
2. Microwave Boston Brown Bread
3. Taco Seasoning and Sauce
4. Ranch Dressing
2016 FEBRUARY MARCH RECIPES
1. Frugal Gourmet Chicken Cooked the Chinese way
2. Reduced Calorie Clam Chowder
3. Small recipe for Hollandaise Sauce
4. Cooking Well Mustard Pickle Vegetables
5. Twist on Sandwiches
6. Cajun Shrimp Salad
7. Kielbasa Sandwiches with Kimchi
8. Ham Stew for Two
Cooking Times for Microwave Recipes
NYBirder
With so much chat lately in the group about microwaving recipes in mugs, I thought it might be worth it to mention the adjustments in time that might need to be made.
Most of us here are used to cooking with the microwave just like we would with a conventional oven or on top of the stove--we check the food earlier than called for in a recipe. Better safe than sorry. That's more true of a microwave than it is of other cooking methods because it happens so fast. And there's nothing worse than a gummy, tough result because of overcooking.
Most of these mug recipes seem to use a 1000-watt oven as their standard although there are some much older books out there where the wattage may be 700 or lower. One of the popular books using the microwave for cooking recipes for one was published in 1986, has not been updated, and is still for sale. Timings can be way off!
There is a web site that offers timing conversions for different wattage ovens which is very handy. They even give you a chart for checking your oven's power by boiling water if you aren't sure of its wattage.
www.microwavecookingforone.com/Charts/
Microwave Boston Brown Bread
NYBirder
The recent discussion about Boston Brown Bread reminded me that when I bought my first microwave back in the dark ages (750 power), the book that came with it had a recipe for making one loaf in a 2-cup Pyrex measuring cup. The microwave will work with some recipes where the food is steamed. You just have to figure out the timing.
Unfortunately, my cookbook is long gone so I did some searching hoping to find something similar. The links below are as close as I could come. The first two make two small loaves in a 2-cup measure with about 6 slices each. The third calls for three 8-oz. custard cups--I wonder if mugs could be used instead? Anyway, it could be fun to play with this.
Most of these articles seem to be older so it's hard to say what wattage ovens the recipes were written for. It's a given that a more powerful oven is going to cook much, much faster. If you are so inclined to experiment, have fun! I think the first one was written for 600-700 watt oven since it adds time for any ovens less powerful than 600. The second recipe uses 50% power which is a good idea to keep from over-cooking the loaf which could make it dry. The third is the one using custard cups--no idea what power for that oven, either.
articles.latimes.com/1990-05-17/food/fo-25_1_microwave-oven
www.cooks.com/recipe/b860d477/boston-brown-bread.html
www.thriftyfun.com/tf55933799.tip.html
Taco Seasoning and Taco sauce
wilderness_NY_Z4
Taco Seasoning Mix Ole’
3/4 cup dried minced onion
1/4 cup salt
1/4 cup chili powder
1 Tbsp. dried oregano
2 Tbsp. each cornstarch, crushed dried red pepper, dried minced garlic, ground cumin
Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).
To Use: 2 T Mix, 1/2 c. water & 1 lb ground beef, simmer altogether.
Taco Bell's Hot Taco Sauce
1 6-oz can tomato paste
3 cups water
2 teaspoons cayenne pepper
1-1/2 tablespoons chili powder
2-1/2 teaspoons salt
2 teaspoons cornstarch
2 teaspoons distilled white vinegar
1 tablespoon minced dried onion
2 tablespoons canned jalapeno slices ("nacho slices")
1. Combine the tomato past with the water in a saucepan over medium heat. Stir until smooth.
2. Add the cayenne pepper, chili powder, salt, cornstarch, vinegar, and dried onion. Stir.
3. Chop the jalapeno slices very fine. You can use a food processor, but don't puree. The best kind of jalapeno to use are those bottled for nachos or pizza. Add them to the mixture.
4. Heat the mixture to boiling. Continue to stir about 3 minutes and remove from the heat.
5. Let the sauce stand until cool, and then put in a tightly sealed container and refrigerate. This will last 1 to 2 months. Makes 3-1/2 cups.
These are both recipes that I found on the internet that are supposed to copy name brand items.
Ranch Dressing
wilderness_NY_Z4
This is the recipe I use. It makes a small amount so no problem of it going bad.
Top Secret Recipes version of Hidden Valley® Original Ranch® Dressing by Todd Wilbur
From: www.topsecretrecipes.com
1/2 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground black pepper
1/4 teaspoon MSG (Accent brand is good)
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Pinch dried thyme
Combine all ingredients in a medium bowl and whisk until smooth. Cover and chill for several hours before using. Makes 1 cup.
Frugal Gourmet's Chicken Cooked the Chinese Way
annrms
Boiled Chicken, Chinese Style
By Chef #529038 on March 01, 2009
Servings: 4-6
About This Recipe
"This is an original recipe by Jeff Smith, from the cookbook "The Frugal Gourmet". Use for Chicken with Leeks and Cream recipe, as well as other recipes that call for cooked chicken. Have also used method for boneless chicken thighs with great results. In this recipe we do not actually boil the bird at all but rather place it in boiling water and then leave it alone. Please read the instructions carefully. This dish is so simple and so delicious that you will think the instructions are incorrect."
When I take the chicken out of the water the second time, I have washed the utensils and platter before handling the cooked chicken.
1 roasting chicken (can use whole chicken or chicken breasts or thighs)(about 3 pounds)
Boiling water
Follow link for Directions
www.food.com/recipe/boiled-chicken-chinese-style-358529
Re: Frugal Gourmet's Chicken Cooked the Chinese Way
NYBirder
Ann--I remember seeing him do this on TV years ago--you've just reminded me. I would think the size of the chicken and the pot given in the recipe is pretty important--3 lb. or under, 8 quarts. Too large a chicken and you run the risk of its not cooking through properly before the temperature in the pot goes too low to be safe.
I'm glad to hear that this works for boneless thighs, too. I wonder if bone-in would cook in that time. Here's a link for a way of poaching two chicken breasts using a similar method. There's nothing I hate more than overcooked white meat. www.simplyrecipes.com/recipes/poached_chicken_/
Re: Frugal Gourmet's Chicken Cooked the Chinese Way
wilderness_NY_Z4
I think the key here might be leave the pot on the burner. Something tells me it was done on an electric stove.
Re: Frugal Gourmet's Chicken Cooked the Chinese Way
Beema
Yup, it is the residual heat from the electric burners that allows the chicken to continue to cook. The use of saran wrap in the recipe that Birdy linked is something new to me.. Next time I poach chicken I will have to give that a try. Or not.. as I was typing this I realize that when I poach chicken I usually don't use just plain water. Instead, I add seasoning to the water, which varies depending on the recipe I intend for the chicken.
Re: Frugal Gourmet's Chicken Cooked the Chinese Way
NYBirder
Funny thing you should be discussing this. I recently got a mailing with this recipe link in it and was going to share it with the group. I'd forgotten about this discussion and that Simply Recipes had already shared the recipe several years ago! The seasonings are added to the chicken before it is wrapped and poached so you can still have a seasoned poached chicken breast without its touching the water.
I've heard of the Chinese method of poaching and it is very old--way before electric stoves--probably before stoves as we think of them. I don't think it's the residual heat from the burner as much as the residual heat that remains in the poaching water off of the stove. The timing is long enough to cook it before the temps fall into the danger zone. The key is not cooking a piece of chicken that is too large.
Personally, I'd be very sure to check the internal temperature of any cut of chicken to make sure it is totally cooked through no matter the timing.
Reduced-Calorie Clam Chowder
NYBirder
I've been making this recipe for over 25 years. It is not a thick, creamy chowder but more like a hearty soup. The potatoes add a little thickening as they cook, but some dehydrated potato flakes may be added for a thicker texture. This, of course, will increase the calorie and carbohydrate count.
Reduced-Calorie Clam Chowder
Servings: 3
Yield: About 5 1/4 - 5 3/4 cups, 3 generous servings
Two 6 1/2 oz. cans of minced clams, drained, and the liquid reserved
1 cup chopped onions
1 (10 1/2 oz.) can condensed cream of celery soup, either Healthy Request or 98% Fat Free
1/2 soup can of water
4 oz. baby red potatoes with skin, diced
2 ribs celery, sliced
1/2 to 3/4 tsp. dried thyme leaves (to taste)
1/2 cup low-fat half-and-half (or fat-free)
Salt and pepper to taste (adjust salt after adding clams since they contribute quite a bit of salt)
In a saucepan, mix the condensed soup with the 1/2 can of water and the clam juice drained from the cans. Add the vegetables and thyme.
Bring to a boil and immediately reduce the heat, simmering on medium low for 20-30 minutes or until the potatoes are tender.
Add the reserved clam meat and half-and-half and bring just to a simmer to heat them through. Do not boil. Adjust seasonings if necessary.
Re: Reduced-Calorie Clam Chowder
Beema
Birdy, I would think this same recipe would be absolutely just as delicious using shrimp or chicken..... and I only say that because I am not particularly fond of clams, but I love a good hearty potato based soup/chowder. What do you think?
Re: Reduced-Calorie Clam Chowder
NYBirder
Sure--they would work. I think it would be a good way to use up leftover cooked chicken. It might make a good fish chowder using a mild white fish, too.
"Cooking Well" Mustard Pickled Vegetables
annrms
I've used frozen cauliflower, and DH says it's "fine". Sometimes I skip the cucumber.
Mustard Pickled Vegetables
4 cups cauliflower florets
1 (16oz.) bag frozen pearl onions, thawed
1 English cucumber, sliced thin
2 cups water, divided
2 cups white vinegar
Scant 2/3 cup sugar
2 tablespoons dry mustard
3 teaspoons kosher salt
2 teaspoons ground turmeric
Heaping 1 teaspoon crushed red pepper flakes
4 tablespoons AP flour
Squeeze onions in a clean dish towel to remove excess moisture.
Steam cauliflower 5 minutes to al dente, cool quickly, and pat dry with a clean kitchen towel.
Combine onions, cauliflower, and cucumber and place in ½ gallon canning jar.
Add 1 cup water, vinegar, and next 5 ingredients to saucepan; bring to a boil. Combine remaining ½ cup water and flour in a small bowl; stir with a whisk to thoroughly combine. Hold a small fine sieve strainer over vinegar mixture and pour in the flour mixture through the sieve. Cook and stir 1-2 minutes until mixture is slightly thickened. Remove from heat and cool to room temperature. When cool, pour over vegetables. Refrigerate overnight. Transfer to four 1-pint jars, if desired.
This has kept at least a month in the refrigerator. I wouldn't freeze it, but it would be easy to cut down...half recipe or even a quarter recipe especially if you use the frozen cauliflower which I just thaw and do not cook.
Twist On Sandwiches
Beema
My Wednesday newspaper has a regular section called TASTE that, this week featured some interesting twists to some classic sandwiches. They are likely copyrighted, either by the Washington Post, from whence they came, or Daniel Neman, the author of the article and maker of the recipes, so I won't detail them but just give you the gist, and let your own imagination take it from there.
A twist on the good old BLT includes the standard ingredients with the addition of guacamole that has a bit of garlic added to it.
The all time favorite grilled cheese sandwich uses cheddar, apple slices, chopped walnuts on bread spread with mustard, then cooked in a skillet.
The one I think I will really like is making a salad from the standard shrimp cocktail ingredients, adding some chopped celery and onion to chopped shrimp, and spreading with cocktail sauce mixed with mayo, put on white bread with lettuce and thin sliced tomato.
Re: Twist on sandwiches
NYBirder
Beema--I did a little searching. Here's a link to the original sandwich recipes for anyone who's interested. www.stltoday.com/lifestyles/food-and-cooking/classic-sandwiches-with-a-modern-twist/article_db3765fa-3121-549d-ad93-f4e65fab9dfc.html
Both the grilled cheese and the shrimp sandwiches sound really good.
NYBirder
Cajun Shrimp Salad
Carla Hall from The Chew made this salad today. It looks so good plus it's really easy to cut down for 1 or 2 servings.
abc.go.com/shows/the-chew/recipes/cajun-shrimp-salad-carla-hall
Kielbasa Sandwiches with Kimchi
NYBirder
We've had some chat at different times here about kielbasa and also about kimchi. You know who you are! LOL! So how about combining them?
Sarah Moulton made this sandwich saramoulton.com/2015/10/kielbasa-sandwiches-with-kimchi-and-cheddar/ on Sara's Weeknight Meals on the Create Channel this week. I've always enjoyed watching Sara starting when she did her live show on the earliest Food Network shows. At the time she didn't even have a real kitchen with running water as I recall.
This sounds like an inspired combination of Polish and Korean cuisine! After all, kimchi is something like a very spicy sauerkraut, don't you think?
Ham Stew for Two—Review
NYBirder
Since I had some baked ham left over from Easter, I decided to try this TOH Cooking for Two recipe. But I had to make a few changes since I was lacking some of the ingredients. It made a nice quick, hearty supper with a salad and a big slice of artisan rye bread on the side.
I used a red potato and left the skin on. I wasn't sure how big a medium potato was supposed to be so I used one rather large red potato weighing about 7 ounces since I'm watching my carbs. It was a nice thick soup but if carbs aren't a consideration, you could go up to 10-12 oz. of potato. The potato dissolves a bit and thickens the soup. I also used 1% milk which was fine.
No regular carrots so I took baby-cut carrots and cut them into a large chop instead. No savory so I used 1/8 tsp. thyme leaves and about half of that amount of rubbed sage. It tasted good to me. The other change I made was to wait until the stew had cooked before salting it. The ham wasn't as salty as some I've had but I still didn't need anywhere near as much salt as the recipe calls for. I added about 1/8 tsp. and it was fine.
This recipe goes into my go-to files for leftover ham.
Ham Stew for Two
2 servings
2 medium potatoes, peeled and cut into 3/4-inch cubes
2 medium carrots, sliced
1-1/2 cups cubed fully cooked ham
1 cup water
1 small onion, chopped
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon dried savory
1/8 teaspoon pepper
3 tablespoons all-purpose flour
1 cup milk
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender. In a small bowl, combine flour and milk until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf before serving.
Re: Ham Stew for Two--Review
Beema
Birdy, this looks like a nice recipe to have on file. One word of caution.... do not use a honey baked ham. Far too sweet for this type of recipe.
Red potatoes usually hold together better than say, a baking potato, so depending on how solid or creamy you want your stew to be, either choice should be fine. Like you, I don't keep savory on hand either, so I like the idea of your substitutions of thyme and sage. And, I would add any salt at the table rather than into the stew itself... it may just be my imagination but it seems that in some cases, salt intensifies if the dish is reheated.
2016 January February March Recipes
2016 JANUARY RECIPES
1. Cooking Times for Microwave Recipes - chart
2. Microwave Boston Brown Bread
3. Taco Seasoning and Sauce
4. Ranch Dressing
2016 FEBRUARY MARCH RECIPES
1. Frugal Gourmet Chicken Cooked the Chinese way
2. Reduced Calorie Clam Chowder
3. Small recipe for Hollandaise Sauce
4. Cooking Well Mustard Pickle Vegetables
5. Twist on Sandwiches
6. Cajun Shrimp Salad
7. Kielbasa Sandwiches with Kimchi
8. Ham Stew for Two
Cooking Times for Microwave Recipes
NYBirder
With so much chat lately in the group about microwaving recipes in mugs, I thought it might be worth it to mention the adjustments in time that might need to be made.
Most of us here are used to cooking with the microwave just like we would with a conventional oven or on top of the stove--we check the food earlier than called for in a recipe. Better safe than sorry. That's more true of a microwave than it is of other cooking methods because it happens so fast. And there's nothing worse than a gummy, tough result because of overcooking.
Most of these mug recipes seem to use a 1000-watt oven as their standard although there are some much older books out there where the wattage may be 700 or lower. One of the popular books using the microwave for cooking recipes for one was published in 1986, has not been updated, and is still for sale. Timings can be way off!
There is a web site that offers timing conversions for different wattage ovens which is very handy. They even give you a chart for checking your oven's power by boiling water if you aren't sure of its wattage.
www.microwavecookingforone.com/Charts/
Microwave Boston Brown Bread
NYBirder
The recent discussion about Boston Brown Bread reminded me that when I bought my first microwave back in the dark ages (750 power), the book that came with it had a recipe for making one loaf in a 2-cup Pyrex measuring cup. The microwave will work with some recipes where the food is steamed. You just have to figure out the timing.
Unfortunately, my cookbook is long gone so I did some searching hoping to find something similar. The links below are as close as I could come. The first two make two small loaves in a 2-cup measure with about 6 slices each. The third calls for three 8-oz. custard cups--I wonder if mugs could be used instead? Anyway, it could be fun to play with this.
Most of these articles seem to be older so it's hard to say what wattage ovens the recipes were written for. It's a given that a more powerful oven is going to cook much, much faster. If you are so inclined to experiment, have fun! I think the first one was written for 600-700 watt oven since it adds time for any ovens less powerful than 600. The second recipe uses 50% power which is a good idea to keep from over-cooking the loaf which could make it dry. The third is the one using custard cups--no idea what power for that oven, either.
articles.latimes.com/1990-05-17/food/fo-25_1_microwave-oven
www.cooks.com/recipe/b860d477/boston-brown-bread.html
www.thriftyfun.com/tf55933799.tip.html
Taco Seasoning and Taco sauce
wilderness_NY_Z4
Taco Seasoning Mix Ole’
3/4 cup dried minced onion
1/4 cup salt
1/4 cup chili powder
1 Tbsp. dried oregano
2 Tbsp. each cornstarch, crushed dried red pepper, dried minced garlic, ground cumin
Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).
To Use: 2 T Mix, 1/2 c. water & 1 lb ground beef, simmer altogether.
Taco Bell's Hot Taco Sauce
1 6-oz can tomato paste
3 cups water
2 teaspoons cayenne pepper
1-1/2 tablespoons chili powder
2-1/2 teaspoons salt
2 teaspoons cornstarch
2 teaspoons distilled white vinegar
1 tablespoon minced dried onion
2 tablespoons canned jalapeno slices ("nacho slices")
1. Combine the tomato past with the water in a saucepan over medium heat. Stir until smooth.
2. Add the cayenne pepper, chili powder, salt, cornstarch, vinegar, and dried onion. Stir.
3. Chop the jalapeno slices very fine. You can use a food processor, but don't puree. The best kind of jalapeno to use are those bottled for nachos or pizza. Add them to the mixture.
4. Heat the mixture to boiling. Continue to stir about 3 minutes and remove from the heat.
5. Let the sauce stand until cool, and then put in a tightly sealed container and refrigerate. This will last 1 to 2 months. Makes 3-1/2 cups.
These are both recipes that I found on the internet that are supposed to copy name brand items.
Ranch Dressing
wilderness_NY_Z4
This is the recipe I use. It makes a small amount so no problem of it going bad.
Top Secret Recipes version of Hidden Valley® Original Ranch® Dressing by Todd Wilbur
From: www.topsecretrecipes.com
1/2 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground black pepper
1/4 teaspoon MSG (Accent brand is good)
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Pinch dried thyme
Combine all ingredients in a medium bowl and whisk until smooth. Cover and chill for several hours before using. Makes 1 cup.
Frugal Gourmet's Chicken Cooked the Chinese Way
annrms
Boiled Chicken, Chinese Style
By Chef #529038 on March 01, 2009
Servings: 4-6
About This Recipe
"This is an original recipe by Jeff Smith, from the cookbook "The Frugal Gourmet". Use for Chicken with Leeks and Cream recipe, as well as other recipes that call for cooked chicken. Have also used method for boneless chicken thighs with great results. In this recipe we do not actually boil the bird at all but rather place it in boiling water and then leave it alone. Please read the instructions carefully. This dish is so simple and so delicious that you will think the instructions are incorrect."
When I take the chicken out of the water the second time, I have washed the utensils and platter before handling the cooked chicken.
1 roasting chicken (can use whole chicken or chicken breasts or thighs)(about 3 pounds)
Boiling water
Follow link for Directions
www.food.com/recipe/boiled-chicken-chinese-style-358529
Re: Frugal Gourmet's Chicken Cooked the Chinese Way
NYBirder
Ann--I remember seeing him do this on TV years ago--you've just reminded me. I would think the size of the chicken and the pot given in the recipe is pretty important--3 lb. or under, 8 quarts. Too large a chicken and you run the risk of its not cooking through properly before the temperature in the pot goes too low to be safe.
I'm glad to hear that this works for boneless thighs, too. I wonder if bone-in would cook in that time. Here's a link for a way of poaching two chicken breasts using a similar method. There's nothing I hate more than overcooked white meat. www.simplyrecipes.com/recipes/poached_chicken_/
Re: Frugal Gourmet's Chicken Cooked the Chinese Way
wilderness_NY_Z4
I think the key here might be leave the pot on the burner. Something tells me it was done on an electric stove.
Re: Frugal Gourmet's Chicken Cooked the Chinese Way
Beema
Yup, it is the residual heat from the electric burners that allows the chicken to continue to cook. The use of saran wrap in the recipe that Birdy linked is something new to me.. Next time I poach chicken I will have to give that a try. Or not.. as I was typing this I realize that when I poach chicken I usually don't use just plain water. Instead, I add seasoning to the water, which varies depending on the recipe I intend for the chicken.
Re: Frugal Gourmet's Chicken Cooked the Chinese Way
NYBirder
Funny thing you should be discussing this. I recently got a mailing with this recipe link in it and was going to share it with the group. I'd forgotten about this discussion and that Simply Recipes had already shared the recipe several years ago! The seasonings are added to the chicken before it is wrapped and poached so you can still have a seasoned poached chicken breast without its touching the water.
I've heard of the Chinese method of poaching and it is very old--way before electric stoves--probably before stoves as we think of them. I don't think it's the residual heat from the burner as much as the residual heat that remains in the poaching water off of the stove. The timing is long enough to cook it before the temps fall into the danger zone. The key is not cooking a piece of chicken that is too large.
Personally, I'd be very sure to check the internal temperature of any cut of chicken to make sure it is totally cooked through no matter the timing.
Reduced-Calorie Clam Chowder
NYBirder
I've been making this recipe for over 25 years. It is not a thick, creamy chowder but more like a hearty soup. The potatoes add a little thickening as they cook, but some dehydrated potato flakes may be added for a thicker texture. This, of course, will increase the calorie and carbohydrate count.
Reduced-Calorie Clam Chowder
Servings: 3
Yield: About 5 1/4 - 5 3/4 cups, 3 generous servings
Two 6 1/2 oz. cans of minced clams, drained, and the liquid reserved
1 cup chopped onions
1 (10 1/2 oz.) can condensed cream of celery soup, either Healthy Request or 98% Fat Free
1/2 soup can of water
4 oz. baby red potatoes with skin, diced
2 ribs celery, sliced
1/2 to 3/4 tsp. dried thyme leaves (to taste)
1/2 cup low-fat half-and-half (or fat-free)
Salt and pepper to taste (adjust salt after adding clams since they contribute quite a bit of salt)
In a saucepan, mix the condensed soup with the 1/2 can of water and the clam juice drained from the cans. Add the vegetables and thyme.
Bring to a boil and immediately reduce the heat, simmering on medium low for 20-30 minutes or until the potatoes are tender.
Add the reserved clam meat and half-and-half and bring just to a simmer to heat them through. Do not boil. Adjust seasonings if necessary.
Re: Reduced-Calorie Clam Chowder
Beema
Birdy, I would think this same recipe would be absolutely just as delicious using shrimp or chicken..... and I only say that because I am not particularly fond of clams, but I love a good hearty potato based soup/chowder. What do you think?
Re: Reduced-Calorie Clam Chowder
NYBirder
Sure--they would work. I think it would be a good way to use up leftover cooked chicken. It might make a good fish chowder using a mild white fish, too.
"Cooking Well" Mustard Pickled Vegetables
annrms
I've used frozen cauliflower, and DH says it's "fine". Sometimes I skip the cucumber.
Mustard Pickled Vegetables
4 cups cauliflower florets
1 (16oz.) bag frozen pearl onions, thawed
1 English cucumber, sliced thin
2 cups water, divided
2 cups white vinegar
Scant 2/3 cup sugar
2 tablespoons dry mustard
3 teaspoons kosher salt
2 teaspoons ground turmeric
Heaping 1 teaspoon crushed red pepper flakes
4 tablespoons AP flour
Squeeze onions in a clean dish towel to remove excess moisture.
Steam cauliflower 5 minutes to al dente, cool quickly, and pat dry with a clean kitchen towel.
Combine onions, cauliflower, and cucumber and place in ½ gallon canning jar.
Add 1 cup water, vinegar, and next 5 ingredients to saucepan; bring to a boil. Combine remaining ½ cup water and flour in a small bowl; stir with a whisk to thoroughly combine. Hold a small fine sieve strainer over vinegar mixture and pour in the flour mixture through the sieve. Cook and stir 1-2 minutes until mixture is slightly thickened. Remove from heat and cool to room temperature. When cool, pour over vegetables. Refrigerate overnight. Transfer to four 1-pint jars, if desired.
This has kept at least a month in the refrigerator. I wouldn't freeze it, but it would be easy to cut down...half recipe or even a quarter recipe especially if you use the frozen cauliflower which I just thaw and do not cook.
Twist On Sandwiches
Beema
My Wednesday newspaper has a regular section called TASTE that, this week featured some interesting twists to some classic sandwiches. They are likely copyrighted, either by the Washington Post, from whence they came, or Daniel Neman, the author of the article and maker of the recipes, so I won't detail them but just give you the gist, and let your own imagination take it from there.
A twist on the good old BLT includes the standard ingredients with the addition of guacamole that has a bit of garlic added to it.
The all time favorite grilled cheese sandwich uses cheddar, apple slices, chopped walnuts on bread spread with mustard, then cooked in a skillet.
The one I think I will really like is making a salad from the standard shrimp cocktail ingredients, adding some chopped celery and onion to chopped shrimp, and spreading with cocktail sauce mixed with mayo, put on white bread with lettuce and thin sliced tomato.
Re: Twist on sandwiches
NYBirder
Beema--I did a little searching. Here's a link to the original sandwich recipes for anyone who's interested. www.stltoday.com/lifestyles/food-and-cooking/classic-sandwiches-with-a-modern-twist/article_db3765fa-3121-549d-ad93-f4e65fab9dfc.html
Both the grilled cheese and the shrimp sandwiches sound really good.
NYBirder
Cajun Shrimp Salad
Carla Hall from The Chew made this salad today. It looks so good plus it's really easy to cut down for 1 or 2 servings.
abc.go.com/shows/the-chew/recipes/cajun-shrimp-salad-carla-hall
Kielbasa Sandwiches with Kimchi
NYBirder
We've had some chat at different times here about kielbasa and also about kimchi. You know who you are! LOL! So how about combining them?
Sarah Moulton made this sandwich saramoulton.com/2015/10/kielbasa-sandwiches-with-kimchi-and-cheddar/ on Sara's Weeknight Meals on the Create Channel this week. I've always enjoyed watching Sara starting when she did her live show on the earliest Food Network shows. At the time she didn't even have a real kitchen with running water as I recall.
This sounds like an inspired combination of Polish and Korean cuisine! After all, kimchi is something like a very spicy sauerkraut, don't you think?
Ham Stew for Two—Review
NYBirder
Since I had some baked ham left over from Easter, I decided to try this TOH Cooking for Two recipe. But I had to make a few changes since I was lacking some of the ingredients. It made a nice quick, hearty supper with a salad and a big slice of artisan rye bread on the side.
I used a red potato and left the skin on. I wasn't sure how big a medium potato was supposed to be so I used one rather large red potato weighing about 7 ounces since I'm watching my carbs. It was a nice thick soup but if carbs aren't a consideration, you could go up to 10-12 oz. of potato. The potato dissolves a bit and thickens the soup. I also used 1% milk which was fine.
No regular carrots so I took baby-cut carrots and cut them into a large chop instead. No savory so I used 1/8 tsp. thyme leaves and about half of that amount of rubbed sage. It tasted good to me. The other change I made was to wait until the stew had cooked before salting it. The ham wasn't as salty as some I've had but I still didn't need anywhere near as much salt as the recipe calls for. I added about 1/8 tsp. and it was fine.
This recipe goes into my go-to files for leftover ham.
Ham Stew for Two
2 servings
2 medium potatoes, peeled and cut into 3/4-inch cubes
2 medium carrots, sliced
1-1/2 cups cubed fully cooked ham
1 cup water
1 small onion, chopped
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon dried savory
1/8 teaspoon pepper
3 tablespoons all-purpose flour
1 cup milk
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender. In a small bowl, combine flour and milk until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf before serving.
Re: Ham Stew for Two--Review
Beema
Birdy, this looks like a nice recipe to have on file. One word of caution.... do not use a honey baked ham. Far too sweet for this type of recipe.
Red potatoes usually hold together better than say, a baking potato, so depending on how solid or creamy you want your stew to be, either choice should be fine. Like you, I don't keep savory on hand either, so I like the idea of your substitutions of thyme and sage. And, I would add any salt at the table rather than into the stew itself... it may just be my imagination but it seems that in some cases, salt intensifies if the dish is reheated.