Post by nybirder on Sept 30, 2016 8:26:44 GMT -5
NOVEMBER 2013 RECIPES:
1. Chicken Tarragon
2. Great Grain Salad, my way
3. Baked Fish Filet with Mushroom Sauce
4. Soup for Two - recipe and tips/discussion
5. Meals for two - to freeze; discussion
2013 DECEMBER RECIPES
1. Turkey thighs in Slow-Cooker
2. Easy Chili & Cornbread Casserole
3. White Gingerbread
Chicken Tarragon
annrms
The original recipe for this called for all heavy cream, all butter, and olive oil mixed with the cornstarch instead of water. I use fresh or dried tarragon...making it ahead allows for the flavors to mingle, and, if necessary to adjust the seasonings. I use plum tomatoes, but any seeded tomato will work. This freezes nicely. I have also made my own rice and added some dried Bouquet Garni to it.
CHICKEN TARRAGON
2 pounds boneless chicken breast, cut into strips
8 tablespoons cornstarch mixed with enough cold water to make a thin paste
2 egg whites
½ teaspoon salt
1 teaspoon freshly ground pepper, or taste
1 tablespoon butter & 2 tablespoons vegetable oil
3 tablespoons tarragon vinegar
2 plum tomatoes, seeded and diced
½ cup heavy cream
1½ cups plain yogurt
2 teaspoons dried tarragon or 3 tablespoons fresh, minced or to taste
3 tablespoons minced fresh Italian parsley
Additional salt and pepper to taste
Mix the chicken strips, cornstarch mixture, egg whites, salt and pepper. In separate bowl combine the parsley, tomatoes, tarragon vinegar and tarragon. In another bowl, combine the cream and yogurt until well mixed. Set aside. In a non-stick sauté pan, melt the butter with the vegetable oil. Add the chicken and cook, turning often, over medium heat until it is slightly browned and no longer pink. Remove to warm platter. Add cream mixture and parsley mixture to pan. Cook, stirring until slightly thickened. Return chicken to pan and heat through, but do not boil. Adjust salt and pepper.
Serve with Rice-a-Roni Herb and Butter rice made by measuring 1 part rice to 2 parts water. Brown the rice mixture in a little vegetable oil before adding water. Use one spice pack and sieve the other to get the herbs but discard the broth mixture. Steamed fresh spinach, broccoli, or green beans go well with this.
The recipe would serve six in a full dinner with appetizer, soup, dessert, etc. But it serves us two meals with rice and a green veggie. Usually a bit leftover and mom is more than happy with it! I actually make it with three pounds and freeze some of it for a quick meal another time. Sometimes I even mix in the rice. Once the prep is done, it's easy to cook. This last time I made the "sauce" and refrigerated it. Then I prepped the chicken with the coating. I cooked it almost through then, instead of removing it from the pan, I poured in the sauce and brought it to a simmer and let it reduce a bit. Easier than messing up another platter! It came out just fine. The magazine article suggested serving it with sauteed spinach to which you had a little nutmeg. That is really good with it. If you like tarragon, go with the stronger taste of the dried...Bill's comment...!
You can make tarragon vinegar by putting some dry tarragon in a small bottle and filling it with white vinegar. Let it set in a dim place for a couple of weeks, shake it daily. It will turn slightly golden. Strain it into a clean bottle. It keeps a long time. It's our favorite vinegar.
PS If it is easier, cut the chicken into 1-inch cubes. I did that the last time...I thought it was easier to saute.
Great Grain Salad, my way
annrms
This recipe is great for a buffet. You can skip the dressing and just add the fruit, nuts and seasonings for a great pilaf. Can be portioned and frozen without the dressing.
Great Grain Salad
3/4 cup "Rice Select" Royal Whole Grain
3/4 cup rinsed quinoa
1/2 cup barley
Add a little olive oil to the pot, toss in the mixture along with 1 tsp. salt and 30 ounces of water. Bring it to a boil, reduce the heat to a simmer and cook it about 40 minutes until the water has been absorbed. Take the cover off and cook it 5 more minutes to fluff it and dry it out a little more.
Let cool to room temperature.
Add:
½ cup each slivered almonds, sunflower kernels, salted pumpkin seeds, golden raisins, chopped dried apricots, and dried cranberries.
Toss it with ½ cup Newman’s Lite Raspberry Walnut Vinaigrette and the juice of 1/2 an orange and 4 teaspoons grated orange peel. Add 1/4 teaspoon hot pepper flakes and 1/4 teaspoon of black pepper. Adjust salt. Cover and refrigerate for at least 2 hours. Yield: 12 servings.
Baked Fish Fillet with Mushroom Sauce for One
NYBirder
I concocted this last night to use up ingredients I had on hand. The flavors are from a favorite recipe of my mother's only she didn't serve it over spinach. She also used canned mushroom soup but I didn't want to open a can and deal with leftovers so I made my own mushroom sauce. Any white fish should work here as long as the fillet isn't too thin. I used haddock. If you have it, use freshly grated nutmeg. You could easily double the ingredients for two servings.
Baked Fish Fillet with Mushroom Sauce for One
1/2 tbsp. butter
1 tbsp. minced onion
4 oz. sliced mushrooms
1 tbsp. flour
3/8 cup 1% milk
1 tbsp. dry sherry
Dash nutmeg
Salt and pepper to taste
6-8 oz. haddock fillet or any white-fleshed fish
1 or 2 tbsp. grated Parmesan cheese
5 oz. baby spinach
1 tsp. butter
Dash nutmeg
Salt and pepper to taste
Melt butter in a small saucepan. Sautee mushrooms and onion until tender.
Sprinkle flour onto vegetables and mix well. Simmer for a minute or two to cook flour slightly.
Whisk in milk and sherry. Add nutmeg, bring to a boil, lower heat, and simmer until thickened. Add salt and pepper to taste after sauce has cooked and then allow sauce to cool slightly. Meanwhile, heat oven or toaster oven to 450°F. with the rack in the top part of the oven.
Spray a shallow 3-cup gratin dish (or other shallow dish just large enough to hold the fillet) with olive oil. Place the fish fillet in the dish, folding any thin ends under to prevent them from overcooking. Lightly salt and pepper the fish.
Cover the fillet with the mushroom sauce and sprinkle the Parmesan cheese over the top.
Bake in the 450° oven for 10-15 minutes or until the fish just flakes in the thickest part. Do not overcook.
While the fish is baking, melt a tsp. of butter in a small skillet and sauté the baby spinach quickly until just wilted, seasoning with nutmeg and salt and pepper to taste. Keep warm.
When ready to serve, place the cooked spinach on a warm plate and top with the fish.
Soup for Two
ebramkamp
Does anyone else have trouble making a small amount of soup? Thus far I have found it next to impossible. I admit I am my own worst enemy as I tend to make soup with what I have available. Which means a little of this and a dab of that and pretty soon I have 10 quarts of soup bubbling away for two people. Luckily it freezes well but there are times when my freezer space is limited. Any tips and hints would be greatly appreciated.
Re: Soup for two
NYBirder
That's a tough one if you enjoy throwing things together from the fridge! It sure is easy to get carried away. Below is a general rule of thumb that I have written on a card in my recipe files that has helped me control myself when throwing things in a pot. You should get about 2 hearty meal servings. You just use what you have and like.
1/2 chopped medium onion
A little olive oil
8 oz. of vegetables of your choice, cut into bite-sized pieces
8 oz. of boneless protein (meat, chicken--I like thighs, or browned and drained sausage, etc.)
6-8 oz. diced potatoes (or a can of beans, drained and rinsed , or 4-6 oz. of firm-cooked pasta, like macaroni, etc.)
1/2 cup of canned (or fresh) diced or crushed tomatoes
2 cups of low-sodium broth of choice
Spices, herbs, or other flavors that make you happy
Salt and pepper to taste
Cook the onions to soften in a little oil. Add the rest of the ingredients (except pasta, if you are using it--that goes in later) and simmer until the veggies are tender and the flavors have developed.
If using pasta, add at this point and simmer just a little longer until pasta is done. Since I'm cooking for myself, I usually avoid adding pasta for any soup that I'm going to store and cook up a serving just before eating the soup to keep it from making the soup too thick and the pasta too soft.
Re: Soup for two
tawny77
It took me many years, and I mean many years, of cooking and soup making to finally figure this out.
I'll steam, simmer, and strain all soup ingredients, including the protein. And that's where I stop. I have or add enough liquid to prevent freezer burn. I package in freezer bags, label, date, and place on their sides in the freezer. In those bags are the veggies and the protein, cleaned and fat removed (usually a 2 day process so I can remove hardened fat and cut the meat and veggies to size) but worth it).
Once I remove a bag from the freezer, I heat it and then I add either homemade or canned broth or stock. I never add any starch (rice, noodles, etc.) during the freezing process.
Very simple. Remove bag from the freezer, prepare starch in another kettle, heat soup mixture, add preferred liquid, when hot, toss in the rice, noodles, etc. just before serving. Soup will taste freshly homemade and the freezer bags, when placed flat, take up very little space in the freezer.
Nothing better than a great tasting bowl of hot homemade soup with very little mess. I hope this might help you continue to enjoy your homemade soup without it taking over your freezer.
Re: Soup for two
Beema
Lots of good info here. I am one of those who end up making a gazillion gallons of soup, but I learned long ago not to add the starch until ready to serve. Good discussion. Any other tips?
Re: Soup for two
tawny77
I'd like to add another time saving element. When celery is on sale, I find it to be a great addition to soup, stews, and casseroles, I buy MANY bunches. I then wash & trim & slice into the right size (even save the green tops) and toss in plastic bags and send to the freezer.
When needed, it's all ready for the recipe, simply dump the celery tops in for broth making, add the cut up pieces to casseroles, soups, chili or other. If it's used in a cooked recipe it won't make a difference.
Re: Soup for two
tastycook1
I package in freezer bags, label, date, and place on their sides in the freezer
Not only do these bags not take up much space in the freezer, they defrost much more quickly than a solid "square" or lump of soup
Meals for 2...to freeze.
chickluvs2cook
I'm looking for some ideas for my in-laws. My mother-in-law is having heart surgery and would like to make up some meals for the two of them that I can freeze. My father-in-law doesn't cook (at all), so I thought if I could put a few things in the freezer that he can thaw and heat it would make easier on both of them.
Any suggestions are welcome...she will be following a low-sodium diet when she returns home, so "heart healthy" recipes would be best.
Re: Meals for 2...to freeze.
16281628/Lilly
This is a recipe that Tasty posted a couple of years ago - it is delicious. You make more than two pieces with this - as I made it for a crowd and know I made a higher ratio of chicken to sauce - very forgiving. Also, serve with rice (wild would be good) and that would make it easy to freeze.) Could add salad or green beans when ready to serve.
Cranberry Mandarin Chicken
2 boneless, skinless chicken breasts, (or whatever chicken piece you prefer)
1 cup cranberry sauce
1/2 bottle Kraft Mandarin Orange with sesame dressing (small bottle)
1/2 packet onion soup mix.
Mix together the cranberry sauce, salad dressing and onion soup mix. Put the chicken pieces in an ovenproof dish and pour the sauce ingredients over the chicken.. Bake in the oven until the chicken is cooked through about 45 minutes to an hour at 350.
(It won't come to any harm if it needs to sit in a low oven for a while. This makes a lot of sauce which we like, especially with rice. If I was going to serve it with potatoes instead, I wouldn't make so much sauce but that is my choice).
Re: Meals for 2...to freeze.
16281628
Here's another chicken recipe I've been making for years. - I think chicken lends itself to freezing easily. When freezing I lean more towards rice as I am not sure potatoes freeze well.
Chicken Marsala
1/4 cup flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
4 chicken breasts
2 Tbs butter
2 Tbs EVOO
1 cup mushrooms, sliced
1/2 cup Marsala wine
1/4 cup cooking sherry
Mix flour, salt, black pepper, and oregano.
Pound chicken breasts to 1/4" thickness.
Heat oil and butter in pan.
Dredge chicken in flour mixture. Place in pan and lightly brown (about 2 minutes on each side - do not overcook).
Add mushrooms. Pour in wine and sherry.
Cover and simmer 10 minutes, turning once.
Servings: 4
Re: Meals for 2...to freeze.
16281628/Lilly
San Francisco Chops
4 pork chops, about 1 1/2 lbs (1/2 to 3/4 inch thick)
1 Tbs oil
2 cloves garlic, minced
1/2 -1 lb mushrooms sliced
1/2 cup dry sherry or broth
1/2 cup soy sauce
1/4 cup brown sugar
1/2 tsp crushed red pepper flakes
4 tsp cornstarch
4 Tbs water
1. Trim pork chops of fat Heat oil in skillet. Brown chops on both sides.
2. While chops are browning combine oil, sherry or broth, soy sauce, brown sugar and red pepper.
3. Remove browned chops from skillet. Add garlic to skillet and sauté for a minute, being careful not to burn it.
4. Add sauce to garlic stirring to deglaze pan. Place chops back in skillet and cover tightly.
5. Simmer over low heat until chops are tender and cooked through 30 to 35 minutes, turning chops occasionally.
6. Remove chops and place on platter.
7. Combine cornstarch and water stirring until dissolved. Add to sauce and simmer until thickened. Pour over chops and serve.
At this point you could assemble and freeze. You could freeze chop over buttered noodles and have a side of peas - I think all would freeze well.
Re: Meals for 2...to freeze.
need2cook2
Thank you for the recipes! I really appreciate them & they sound so good! I'm about to go out & get the ingredients. I think I'm going to bake these in foil pans and then freeze. Then I'll cut off the foil pans & transfer to freezer bags...? This way they can put into any microwaveable dish to reheat in their microwave...? Or does anyone reheat in ovens anymore?? If so I'll just give them the frozen dishes in the foil pans. They have electric, rather than gas oven, tho.
Re: Meals for 2...to freeze.
16281628/Lilly
I was thinking about storage Jill, If you put in freezer bags then no worries on getting containers back to you. They can thaw in frig or microwave and cook in microwave or oven - sounds like a plan!
Re: Meals for 2...to freeze.
16281628/Lilly
Here's another idea...do they like meatloaf? If so, choose your favorite recipe.
Can they make instant mashed potatoes? Idahoan brand is really good - serves about 3, good for leftovers and you can do it via microwave.
The can also heat veggies via microwave.
Re: Meals for 2...to freeze.
NYBirder
Just to chime in, I see that she also mentioned that she would need to do low-sodium recipes.
Anyone wanting to make recipes with onion soup mix should be aware that it is very high in sodium. I have used a reduced-sodium version made by Goodman's which is found in the Kosher section of my market. There are also a number of recipes on the internet for copycat home-made onion soup mixes that can be made with low-sodium or salt-free beef broth like that from Herb Ox.
There are recipes for soy-sauce substitutes out there, too. I haven't tried these--you might have to experiment. Here are a few suggestions: chinesefood.about.com/od/sauces/r/soy_sauce_sub.htm
www.lowsodiumcooking.com/free/SoySauceSubstitute.htm and
lowsodiumgourmet.com/recipe/better-than-soy-sauce-a-loso-soy-sauce-substitute/
Some other low-sodium substitute ideas: www.thedailymeal.com/10-low-sodium-substitutes-0
Turkey Thighs in the Slow Cooker
NYBirder
A while ago, I reported on making Slow Cooker Country Pork from Mr. Food using half a recipe and pork steaks instead of a roast. www.mrfood.com/Pork/Slow-Cooker-Country-Pork It’s very good with a nice note of mustard in the mushroom gravy.
This time, I used two skinless turkey thighs on the bone that weighed about 1 lb. each. The mustard/mushroom gravy went really well with them, and I will definitely make it again. Last night, I had it with noodles and tonight I’ll use brown rice. I used the full recipe for the sauce, used a 3-quart slow cooker and should get 4 generous servings (personally, I like lots of sauce.) This recipe would be very easy to cut in half, too.
I followed the recipe pretty much except for a few minor changes, the turkey thighs being cooked on the bone one of them. I used reduced-sodium, reduced-fat soup and reduced-fat sour cream. I used 10 oz. of baby bella mushrooms which I thickly sliced and sautéed with the onion in the pan where I had browned the turkey before adding them to the slow cooker. I usually like to brown onions and mushrooms a little before adding them to the slow cooker for flavor. I cooked it for 1 hour on high, then 7 hours on low. When they were done, I used a couple of forks to pull the meat in chunks off the bone into the sauce.
Very good recipe.
Easy Chili and Cornbread Casserole
NYBirder
This was a quick supper casserole for one person that I threw together the other night to use up some chili from the freezer and a little cornbread mix left in the package. It could easily be increased to serve two. Or perhaps it's enough for two, depending on your appetite--I was particularly hungry when I made it. The topping was generous, enough for two muffins, so you could use more chili and a 1-quart casserole to stretch it.
1 serving of your favorite chili, canned or homemade (I used about 1 1/4 cups, I think)
1/2 cup cornbread mix (I used Jiffy)
3 tbsp. milk
1 tbsp. refrigerated egg substitute (I used Eggbeaters) or beaten egg
2 tbsp. grated sharp cheddar + a little more for top of casserole
Heat oven or toaster oven to 400F. In a 3-cup casserole, heat chili in the microwave until bubbling.
Combine cornbread mix, milk, egg, and cheddar cheese. Spread over the top of the chili and sprinkle lightly with a little more cheddar.
Bake for about 12-15 minutes until it's browned on top and the cornbread is done.
Re: Easy Chili and Cornbread Casserole
NYBirder
A friend of mine makes a supper casserole where she cooks cornbread on top of bulk breakfast sausage that has been fried and drained first. They make their own maple syrup so her family likes to drizzle some over the top when eating it. Using the proportions in the recipe above, this is an easy supper for one or two people, too.
Lilymax's Recipe for White Gingerbread
tastycook1
Ann, your comment about white gingerbread intriqued me, so I did a Google search. Lots of historic recipes from the British 1700s, but found this following one from 1929. As you seem to like to experiment thought you might be interested. I may even try it! Lily1.
White Gingerbread
The only place we have found this recipe, and concept, is in Helen Edden’s County Recipes of Old England,
first published (with beautiful illustrations) in 1929. It reminds us of a light, bright shortbread (why doesn’t anyone market ginger shortbread commercially?). This is a fabulous cake. The original recipe does not offer any guidance about the shape of this bread: It is not baked in a pan. We have treated it, shape-wise, like soda bread.
1 1/3 cups sugar
4 oz unsalted butter
2 egg yolks
4 cups flour
1 Tablespoon baking powder
4 Tablespoons ground ginger(!)
2 egg whites
Butter for greasing
Preheat the oven to 350°
1.Cream the butter and sugar, then beat the egg yolks into the mixture.
2.Spoon together the flour, baking powder and ginger.
3.Slowly sift the flour through a strainer into the creamed mixture.
4.Once the creamed mixture is uniform, whip the egg whites until foamy and then stir them gently into the dough.
5.Gently shape the dough into a ball with your hands, place it on a greased sheet of aluminum foil on a cookie sheet, and gently flatten it a little with the palm of your hand. Cut a cross in the top.
6.Bake until a toothpick emerges not quite clean from the center, usually about 45 minutes.
Serve hot, or cool on a rack.
Notes:
- The mystery about this gingerbread is only its rarity. We like dark, sticky, rummy gingerbread, but this is utterly different and wonderful too.
- Good with strong, bitter ale. Also good with Westerhall rum, a white rum actually worth drinking. Chill the rum, add a grind of pepper, let the shards settle, and sip it with your white gingerbread.
- Do not let the gingerbread brown. Reduce the heat to 325° if it threatens to do so.
- The recipe works for a smaller audience when cut in half. You may want to reduce the cooking time.
- Resist the temptation to let this bread bake too long; it will continue to firm after you remove it from the oven, and gooey gingerbread is nice.
- A slug of rum does not hurt at step 4.
1. Chicken Tarragon
2. Great Grain Salad, my way
3. Baked Fish Filet with Mushroom Sauce
4. Soup for Two - recipe and tips/discussion
5. Meals for two - to freeze; discussion
2013 DECEMBER RECIPES
1. Turkey thighs in Slow-Cooker
2. Easy Chili & Cornbread Casserole
3. White Gingerbread
Chicken Tarragon
annrms
The original recipe for this called for all heavy cream, all butter, and olive oil mixed with the cornstarch instead of water. I use fresh or dried tarragon...making it ahead allows for the flavors to mingle, and, if necessary to adjust the seasonings. I use plum tomatoes, but any seeded tomato will work. This freezes nicely. I have also made my own rice and added some dried Bouquet Garni to it.
CHICKEN TARRAGON
2 pounds boneless chicken breast, cut into strips
8 tablespoons cornstarch mixed with enough cold water to make a thin paste
2 egg whites
½ teaspoon salt
1 teaspoon freshly ground pepper, or taste
1 tablespoon butter & 2 tablespoons vegetable oil
3 tablespoons tarragon vinegar
2 plum tomatoes, seeded and diced
½ cup heavy cream
1½ cups plain yogurt
2 teaspoons dried tarragon or 3 tablespoons fresh, minced or to taste
3 tablespoons minced fresh Italian parsley
Additional salt and pepper to taste
Mix the chicken strips, cornstarch mixture, egg whites, salt and pepper. In separate bowl combine the parsley, tomatoes, tarragon vinegar and tarragon. In another bowl, combine the cream and yogurt until well mixed. Set aside. In a non-stick sauté pan, melt the butter with the vegetable oil. Add the chicken and cook, turning often, over medium heat until it is slightly browned and no longer pink. Remove to warm platter. Add cream mixture and parsley mixture to pan. Cook, stirring until slightly thickened. Return chicken to pan and heat through, but do not boil. Adjust salt and pepper.
Serve with Rice-a-Roni Herb and Butter rice made by measuring 1 part rice to 2 parts water. Brown the rice mixture in a little vegetable oil before adding water. Use one spice pack and sieve the other to get the herbs but discard the broth mixture. Steamed fresh spinach, broccoli, or green beans go well with this.
The recipe would serve six in a full dinner with appetizer, soup, dessert, etc. But it serves us two meals with rice and a green veggie. Usually a bit leftover and mom is more than happy with it! I actually make it with three pounds and freeze some of it for a quick meal another time. Sometimes I even mix in the rice. Once the prep is done, it's easy to cook. This last time I made the "sauce" and refrigerated it. Then I prepped the chicken with the coating. I cooked it almost through then, instead of removing it from the pan, I poured in the sauce and brought it to a simmer and let it reduce a bit. Easier than messing up another platter! It came out just fine. The magazine article suggested serving it with sauteed spinach to which you had a little nutmeg. That is really good with it. If you like tarragon, go with the stronger taste of the dried...Bill's comment...!
You can make tarragon vinegar by putting some dry tarragon in a small bottle and filling it with white vinegar. Let it set in a dim place for a couple of weeks, shake it daily. It will turn slightly golden. Strain it into a clean bottle. It keeps a long time. It's our favorite vinegar.
PS If it is easier, cut the chicken into 1-inch cubes. I did that the last time...I thought it was easier to saute.
Great Grain Salad, my way
annrms
This recipe is great for a buffet. You can skip the dressing and just add the fruit, nuts and seasonings for a great pilaf. Can be portioned and frozen without the dressing.
Great Grain Salad
3/4 cup "Rice Select" Royal Whole Grain
3/4 cup rinsed quinoa
1/2 cup barley
Add a little olive oil to the pot, toss in the mixture along with 1 tsp. salt and 30 ounces of water. Bring it to a boil, reduce the heat to a simmer and cook it about 40 minutes until the water has been absorbed. Take the cover off and cook it 5 more minutes to fluff it and dry it out a little more.
Let cool to room temperature.
Add:
½ cup each slivered almonds, sunflower kernels, salted pumpkin seeds, golden raisins, chopped dried apricots, and dried cranberries.
Toss it with ½ cup Newman’s Lite Raspberry Walnut Vinaigrette and the juice of 1/2 an orange and 4 teaspoons grated orange peel. Add 1/4 teaspoon hot pepper flakes and 1/4 teaspoon of black pepper. Adjust salt. Cover and refrigerate for at least 2 hours. Yield: 12 servings.
Baked Fish Fillet with Mushroom Sauce for One
NYBirder
I concocted this last night to use up ingredients I had on hand. The flavors are from a favorite recipe of my mother's only she didn't serve it over spinach. She also used canned mushroom soup but I didn't want to open a can and deal with leftovers so I made my own mushroom sauce. Any white fish should work here as long as the fillet isn't too thin. I used haddock. If you have it, use freshly grated nutmeg. You could easily double the ingredients for two servings.
Baked Fish Fillet with Mushroom Sauce for One
1/2 tbsp. butter
1 tbsp. minced onion
4 oz. sliced mushrooms
1 tbsp. flour
3/8 cup 1% milk
1 tbsp. dry sherry
Dash nutmeg
Salt and pepper to taste
6-8 oz. haddock fillet or any white-fleshed fish
1 or 2 tbsp. grated Parmesan cheese
5 oz. baby spinach
1 tsp. butter
Dash nutmeg
Salt and pepper to taste
Melt butter in a small saucepan. Sautee mushrooms and onion until tender.
Sprinkle flour onto vegetables and mix well. Simmer for a minute or two to cook flour slightly.
Whisk in milk and sherry. Add nutmeg, bring to a boil, lower heat, and simmer until thickened. Add salt and pepper to taste after sauce has cooked and then allow sauce to cool slightly. Meanwhile, heat oven or toaster oven to 450°F. with the rack in the top part of the oven.
Spray a shallow 3-cup gratin dish (or other shallow dish just large enough to hold the fillet) with olive oil. Place the fish fillet in the dish, folding any thin ends under to prevent them from overcooking. Lightly salt and pepper the fish.
Cover the fillet with the mushroom sauce and sprinkle the Parmesan cheese over the top.
Bake in the 450° oven for 10-15 minutes or until the fish just flakes in the thickest part. Do not overcook.
While the fish is baking, melt a tsp. of butter in a small skillet and sauté the baby spinach quickly until just wilted, seasoning with nutmeg and salt and pepper to taste. Keep warm.
When ready to serve, place the cooked spinach on a warm plate and top with the fish.
Soup for Two
ebramkamp
Does anyone else have trouble making a small amount of soup? Thus far I have found it next to impossible. I admit I am my own worst enemy as I tend to make soup with what I have available. Which means a little of this and a dab of that and pretty soon I have 10 quarts of soup bubbling away for two people. Luckily it freezes well but there are times when my freezer space is limited. Any tips and hints would be greatly appreciated.
Re: Soup for two
NYBirder
That's a tough one if you enjoy throwing things together from the fridge! It sure is easy to get carried away. Below is a general rule of thumb that I have written on a card in my recipe files that has helped me control myself when throwing things in a pot. You should get about 2 hearty meal servings. You just use what you have and like.
1/2 chopped medium onion
A little olive oil
8 oz. of vegetables of your choice, cut into bite-sized pieces
8 oz. of boneless protein (meat, chicken--I like thighs, or browned and drained sausage, etc.)
6-8 oz. diced potatoes (or a can of beans, drained and rinsed , or 4-6 oz. of firm-cooked pasta, like macaroni, etc.)
1/2 cup of canned (or fresh) diced or crushed tomatoes
2 cups of low-sodium broth of choice
Spices, herbs, or other flavors that make you happy
Salt and pepper to taste
Cook the onions to soften in a little oil. Add the rest of the ingredients (except pasta, if you are using it--that goes in later) and simmer until the veggies are tender and the flavors have developed.
If using pasta, add at this point and simmer just a little longer until pasta is done. Since I'm cooking for myself, I usually avoid adding pasta for any soup that I'm going to store and cook up a serving just before eating the soup to keep it from making the soup too thick and the pasta too soft.
Re: Soup for two
tawny77
It took me many years, and I mean many years, of cooking and soup making to finally figure this out.
I'll steam, simmer, and strain all soup ingredients, including the protein. And that's where I stop. I have or add enough liquid to prevent freezer burn. I package in freezer bags, label, date, and place on their sides in the freezer. In those bags are the veggies and the protein, cleaned and fat removed (usually a 2 day process so I can remove hardened fat and cut the meat and veggies to size) but worth it).
Once I remove a bag from the freezer, I heat it and then I add either homemade or canned broth or stock. I never add any starch (rice, noodles, etc.) during the freezing process.
Very simple. Remove bag from the freezer, prepare starch in another kettle, heat soup mixture, add preferred liquid, when hot, toss in the rice, noodles, etc. just before serving. Soup will taste freshly homemade and the freezer bags, when placed flat, take up very little space in the freezer.
Nothing better than a great tasting bowl of hot homemade soup with very little mess. I hope this might help you continue to enjoy your homemade soup without it taking over your freezer.
Re: Soup for two
Beema
Lots of good info here. I am one of those who end up making a gazillion gallons of soup, but I learned long ago not to add the starch until ready to serve. Good discussion. Any other tips?
Re: Soup for two
tawny77
I'd like to add another time saving element. When celery is on sale, I find it to be a great addition to soup, stews, and casseroles, I buy MANY bunches. I then wash & trim & slice into the right size (even save the green tops) and toss in plastic bags and send to the freezer.
When needed, it's all ready for the recipe, simply dump the celery tops in for broth making, add the cut up pieces to casseroles, soups, chili or other. If it's used in a cooked recipe it won't make a difference.
Re: Soup for two
tastycook1
I package in freezer bags, label, date, and place on their sides in the freezer
Not only do these bags not take up much space in the freezer, they defrost much more quickly than a solid "square" or lump of soup
Meals for 2...to freeze.
chickluvs2cook
I'm looking for some ideas for my in-laws. My mother-in-law is having heart surgery and would like to make up some meals for the two of them that I can freeze. My father-in-law doesn't cook (at all), so I thought if I could put a few things in the freezer that he can thaw and heat it would make easier on both of them.
Any suggestions are welcome...she will be following a low-sodium diet when she returns home, so "heart healthy" recipes would be best.
Re: Meals for 2...to freeze.
16281628/Lilly
This is a recipe that Tasty posted a couple of years ago - it is delicious. You make more than two pieces with this - as I made it for a crowd and know I made a higher ratio of chicken to sauce - very forgiving. Also, serve with rice (wild would be good) and that would make it easy to freeze.) Could add salad or green beans when ready to serve.
Cranberry Mandarin Chicken
2 boneless, skinless chicken breasts, (or whatever chicken piece you prefer)
1 cup cranberry sauce
1/2 bottle Kraft Mandarin Orange with sesame dressing (small bottle)
1/2 packet onion soup mix.
Mix together the cranberry sauce, salad dressing and onion soup mix. Put the chicken pieces in an ovenproof dish and pour the sauce ingredients over the chicken.. Bake in the oven until the chicken is cooked through about 45 minutes to an hour at 350.
(It won't come to any harm if it needs to sit in a low oven for a while. This makes a lot of sauce which we like, especially with rice. If I was going to serve it with potatoes instead, I wouldn't make so much sauce but that is my choice).
Re: Meals for 2...to freeze.
16281628
Here's another chicken recipe I've been making for years. - I think chicken lends itself to freezing easily. When freezing I lean more towards rice as I am not sure potatoes freeze well.
Chicken Marsala
1/4 cup flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
4 chicken breasts
2 Tbs butter
2 Tbs EVOO
1 cup mushrooms, sliced
1/2 cup Marsala wine
1/4 cup cooking sherry
Mix flour, salt, black pepper, and oregano.
Pound chicken breasts to 1/4" thickness.
Heat oil and butter in pan.
Dredge chicken in flour mixture. Place in pan and lightly brown (about 2 minutes on each side - do not overcook).
Add mushrooms. Pour in wine and sherry.
Cover and simmer 10 minutes, turning once.
Servings: 4
Re: Meals for 2...to freeze.
16281628/Lilly
San Francisco Chops
4 pork chops, about 1 1/2 lbs (1/2 to 3/4 inch thick)
1 Tbs oil
2 cloves garlic, minced
1/2 -1 lb mushrooms sliced
1/2 cup dry sherry or broth
1/2 cup soy sauce
1/4 cup brown sugar
1/2 tsp crushed red pepper flakes
4 tsp cornstarch
4 Tbs water
1. Trim pork chops of fat Heat oil in skillet. Brown chops on both sides.
2. While chops are browning combine oil, sherry or broth, soy sauce, brown sugar and red pepper.
3. Remove browned chops from skillet. Add garlic to skillet and sauté for a minute, being careful not to burn it.
4. Add sauce to garlic stirring to deglaze pan. Place chops back in skillet and cover tightly.
5. Simmer over low heat until chops are tender and cooked through 30 to 35 minutes, turning chops occasionally.
6. Remove chops and place on platter.
7. Combine cornstarch and water stirring until dissolved. Add to sauce and simmer until thickened. Pour over chops and serve.
At this point you could assemble and freeze. You could freeze chop over buttered noodles and have a side of peas - I think all would freeze well.
Re: Meals for 2...to freeze.
need2cook2
Thank you for the recipes! I really appreciate them & they sound so good! I'm about to go out & get the ingredients. I think I'm going to bake these in foil pans and then freeze. Then I'll cut off the foil pans & transfer to freezer bags...? This way they can put into any microwaveable dish to reheat in their microwave...? Or does anyone reheat in ovens anymore?? If so I'll just give them the frozen dishes in the foil pans. They have electric, rather than gas oven, tho.
Re: Meals for 2...to freeze.
16281628/Lilly
I was thinking about storage Jill, If you put in freezer bags then no worries on getting containers back to you. They can thaw in frig or microwave and cook in microwave or oven - sounds like a plan!
Re: Meals for 2...to freeze.
16281628/Lilly
Here's another idea...do they like meatloaf? If so, choose your favorite recipe.
Can they make instant mashed potatoes? Idahoan brand is really good - serves about 3, good for leftovers and you can do it via microwave.
The can also heat veggies via microwave.
Re: Meals for 2...to freeze.
NYBirder
Just to chime in, I see that she also mentioned that she would need to do low-sodium recipes.
Anyone wanting to make recipes with onion soup mix should be aware that it is very high in sodium. I have used a reduced-sodium version made by Goodman's which is found in the Kosher section of my market. There are also a number of recipes on the internet for copycat home-made onion soup mixes that can be made with low-sodium or salt-free beef broth like that from Herb Ox.
There are recipes for soy-sauce substitutes out there, too. I haven't tried these--you might have to experiment. Here are a few suggestions: chinesefood.about.com/od/sauces/r/soy_sauce_sub.htm
www.lowsodiumcooking.com/free/SoySauceSubstitute.htm and
lowsodiumgourmet.com/recipe/better-than-soy-sauce-a-loso-soy-sauce-substitute/
Some other low-sodium substitute ideas: www.thedailymeal.com/10-low-sodium-substitutes-0
Turkey Thighs in the Slow Cooker
NYBirder
A while ago, I reported on making Slow Cooker Country Pork from Mr. Food using half a recipe and pork steaks instead of a roast. www.mrfood.com/Pork/Slow-Cooker-Country-Pork It’s very good with a nice note of mustard in the mushroom gravy.
This time, I used two skinless turkey thighs on the bone that weighed about 1 lb. each. The mustard/mushroom gravy went really well with them, and I will definitely make it again. Last night, I had it with noodles and tonight I’ll use brown rice. I used the full recipe for the sauce, used a 3-quart slow cooker and should get 4 generous servings (personally, I like lots of sauce.) This recipe would be very easy to cut in half, too.
I followed the recipe pretty much except for a few minor changes, the turkey thighs being cooked on the bone one of them. I used reduced-sodium, reduced-fat soup and reduced-fat sour cream. I used 10 oz. of baby bella mushrooms which I thickly sliced and sautéed with the onion in the pan where I had browned the turkey before adding them to the slow cooker. I usually like to brown onions and mushrooms a little before adding them to the slow cooker for flavor. I cooked it for 1 hour on high, then 7 hours on low. When they were done, I used a couple of forks to pull the meat in chunks off the bone into the sauce.
Very good recipe.
Easy Chili and Cornbread Casserole
NYBirder
This was a quick supper casserole for one person that I threw together the other night to use up some chili from the freezer and a little cornbread mix left in the package. It could easily be increased to serve two. Or perhaps it's enough for two, depending on your appetite--I was particularly hungry when I made it. The topping was generous, enough for two muffins, so you could use more chili and a 1-quart casserole to stretch it.
1 serving of your favorite chili, canned or homemade (I used about 1 1/4 cups, I think)
1/2 cup cornbread mix (I used Jiffy)
3 tbsp. milk
1 tbsp. refrigerated egg substitute (I used Eggbeaters) or beaten egg
2 tbsp. grated sharp cheddar + a little more for top of casserole
Heat oven or toaster oven to 400F. In a 3-cup casserole, heat chili in the microwave until bubbling.
Combine cornbread mix, milk, egg, and cheddar cheese. Spread over the top of the chili and sprinkle lightly with a little more cheddar.
Bake for about 12-15 minutes until it's browned on top and the cornbread is done.
Re: Easy Chili and Cornbread Casserole
NYBirder
A friend of mine makes a supper casserole where she cooks cornbread on top of bulk breakfast sausage that has been fried and drained first. They make their own maple syrup so her family likes to drizzle some over the top when eating it. Using the proportions in the recipe above, this is an easy supper for one or two people, too.
Lilymax's Recipe for White Gingerbread
tastycook1
Ann, your comment about white gingerbread intriqued me, so I did a Google search. Lots of historic recipes from the British 1700s, but found this following one from 1929. As you seem to like to experiment thought you might be interested. I may even try it! Lily1.
White Gingerbread
The only place we have found this recipe, and concept, is in Helen Edden’s County Recipes of Old England,
first published (with beautiful illustrations) in 1929. It reminds us of a light, bright shortbread (why doesn’t anyone market ginger shortbread commercially?). This is a fabulous cake. The original recipe does not offer any guidance about the shape of this bread: It is not baked in a pan. We have treated it, shape-wise, like soda bread.
1 1/3 cups sugar
4 oz unsalted butter
2 egg yolks
4 cups flour
1 Tablespoon baking powder
4 Tablespoons ground ginger(!)
2 egg whites
Butter for greasing
Preheat the oven to 350°
1.Cream the butter and sugar, then beat the egg yolks into the mixture.
2.Spoon together the flour, baking powder and ginger.
3.Slowly sift the flour through a strainer into the creamed mixture.
4.Once the creamed mixture is uniform, whip the egg whites until foamy and then stir them gently into the dough.
5.Gently shape the dough into a ball with your hands, place it on a greased sheet of aluminum foil on a cookie sheet, and gently flatten it a little with the palm of your hand. Cut a cross in the top.
6.Bake until a toothpick emerges not quite clean from the center, usually about 45 minutes.
Serve hot, or cool on a rack.
Notes:
- The mystery about this gingerbread is only its rarity. We like dark, sticky, rummy gingerbread, but this is utterly different and wonderful too.
- Good with strong, bitter ale. Also good with Westerhall rum, a white rum actually worth drinking. Chill the rum, add a grind of pepper, let the shards settle, and sip it with your white gingerbread.
- Do not let the gingerbread brown. Reduce the heat to 325° if it threatens to do so.
- The recipe works for a smaller audience when cut in half. You may want to reduce the cooking time.
- Resist the temptation to let this bread bake too long; it will continue to firm after you remove it from the oven, and gooey gingerbread is nice.
- A slug of rum does not hurt at step 4.