SEPTEMBER 2015 Newsletter

SEPT 2015 Newsletter

FOOD FOR THOUGHT:

 "I Thank Thee, Lord"

I sometimes get so busy, Lord, I know not where I'm going;

But find that my determination is leading what I'm doing.

At times like these, I thank Thee, Lord, for bringing me to a halt

And putting me down on my knees, where I can see my fault.

For what can I accomplish, when following my will?

So make me take the time to Listen and Be Still

For unless my life is guided completely By Your Hand,

I know my foolish works will never be able to stand.

So take my life and mold me to what You'd have me be;

That through a yielded life, a Loving Jesus some might see.

American Poetry Anthology

Vol. III, No. I 10/15/83

Paula George Smith

RECIPES:

Hoisin Dijon Chicken Skewers

From Glynda

Servings 6

3/4 c. hoisin sauce
1/4 c. dijon mustard
1-1/2 T. rice vinegar
3/4 tsp. red pepper flakes
2 lbs. chicken tenders
Kosher salt and black pepper

Count out the number of chicken strips you have, then soak an equal number of bamboo skewers in warm water for 15 minutes. Heat the grill to medium-high. 
In a small bowl, mix together the hoisin sauce, mustard, vinegar and red pepper flakes. Divide the sauce into two portions, one for basting he raw chicken, another to serve with the chicken after it is cooked. (Cooks notes: I just marinated it for about 1 hr or more)
Pat the chicken pieces dry with paper towels and season lightly with salt and pepper (Notes: I just put in marinade) Thread the chicken pieces onto the soaked skewers and brush all over with one portion of the hoisin mixture. Grill the chicken for 2-3 minutes per side, basting with more of the mixture a it cooks. As the skewers finish cooking, reading 165F at the thickest part, transfer them to a platter. Serve with the reserved sauce.

ITALIAN ORZO TOMATO SPINACH SOUP
Author: Little Spice Jar
Prep time: 5 mins Cook time: 20 mins Total time: 25 mins
Serves: 4-6 servings

This soup is loaded with classic Italian flavors and it's simple to make! Orzo tomato spinach soup is completely vegetarian friendly and it's so warm and comforting! The perfect soup so serve on a chilly day.
INGREDIENTS
2 tablespoons olive oil
1 1//2 cups chopped onions
1¼ cup carrots, sliced into ½ inch rounds
1 cup celery
6 cloves of roasted garlic (see notes)
6½ cups of vegetable stock (or chicken)
2 (14.5 oz) cans fire-roasted diced tomatoes
1½ tablespoons pesto
1½ cups orzo (whole wheat or regular)
½ teaspoon dried thyme
½ teaspoon Italian seasoning
½ teaspoon oregano
3 cups baby spinach, packed
salt and black pepper, to taste

INSTRUCTIONS
Heat the oil in a dutch oven over medium-high heat. Add the onions and sauté them for 4-5 minutes until they get soft. Add the carrots, celery, and roasted garlic and continue to sauté for an additional 3 minutes. Add the stock, along with the tomatoes, pesto, orzo, thyme, Italian seasoning, and oregano, stir to combine. Reduce the heat to medium and let the orzo pasta cook to al-dente, about 10 minutes, stir occasionally.
Just before serving, add the baby spinach and continue to cook for 1 minutes or until the spinach gets nice and bright green and wilts down. Season to taste with salt and pepper. Serve warm.
MARZIA'S NOTES
Roasted garlic can be found in jars in the International food aisle in most grocery stores. You can also substitute fresh garlic for this recipe. 

To roast your own garlic: Heat an oven to 400 degrees F. Position a rack in the center of the oven. Peel off most of the paper from the garlic, leaving the head intact with the cloves attached. Trim the top off the head of garlic by ¼ inch. Drizzle 2 teaspoons of olive oil over the exposed surface, sprinkle with a pinch of salt and pepper. Wrap in foil and bake for 40 minutes. Check the garlic, it is done when the center clove is completely soft with pierced with a paring knife. Continue roasting for an additional 5 -10 minutes to help deepen the golden color and caramelize further. Exact roasting time may vary due to size. Garlic can be refrigerated for up to 2 weeks and frozen for up to 3 mo

Creamy Tomato Basil

One of my favorite sandwiches is a Triple Grilled Cheese that I served at Canebrake.
He used to order 2 of them every Saturday!  It also became a favorite of some customers from the Courthouse. The Creamy Tomato Basil soup is one of my
requested soups by a former customer at LuVici's.


Two slices wheatberry bread (preferably Rotella brand)
softened cream cheese
2 slices Swiss cheese
2 slices Colby or Cheddar cheese
sliced purple onion
sliced tomatoes
salt & pepper
butter

Butter both sides of bread. Place on hot grill pan and brown. Turn and spread softened cream cheese on grilled side of bread. Top with onions, tomatoes, salt & pepper and remaining cheeses. Put sandwich together and grill remaining buttered sides until sandwich is browned and cheeses are melted.

Optional: Can also add ham or bacon to make them heartier!
 

Creamy Tomato Basil Soup
Paula George Smith

4 Tbsp. butter
1 med onion, chopped
1/2 cup diced celery
1/2 cup shredded carrots
1 tsp. minced garlic
4 Tbsp. flour
28 oz. can diced tomatoes with juice
8 oz. can tomato sauce
1 qt. chicken broth or vegetable broth
1/4 tsp. crushed red pepper
salt and fresh ground pepper to taste
1/3 cup julienned, fine basil leaves
1 cup heavy cream or culinary cream, if available

In stockpot, melt butter. Saute onion, celery, carrots for 5 minutes. Add garlic
and cook 1 more minute. add flour and cook 2 minutes. Add remaining ingredients
except basil and heavy cream, bring to slow boil and simmer for 30 minutes. With
immersion blender. puree. Stir in heavy cream and basil and heat through (about
5 minutes). Do not boil.

Pecan Pie Cobbler
1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm wit

Rustic Chicken Sausages Sauté

Rustic Chicken Sausage & Pasta

2 links of Tomato Basil Chicken Sausage, sliced
2 Tbsp. extra virgin olive oil
1/2 cup chopped red onion
3 cloves of garlic, sliced
3/4 cup coarsely chopped red bell pepper
1/2 cup sliced mushrooms
1 cup sliced fresh San Marzano tomatoes or Heirloom cherry tomatoes
1/2 cup white wine (I used Moscato)
2 cups baby spinach julienned
2 -3 Tbsp. fresh basil, julienned & divided
1 tsp. salt
1/2 tsp. fresh ground pepper
Fresh grated Asiago or reggiano 
Pasta of choice, I used bucatini tonight, linguine would be great also.

In medium skillet, sauté sausage in EVOO for 3 minutes, add onions & garlic, sauté a few more minutes to soften onion. Deglaze with wine & add red bell pepper, mushrooms, tomatoes, S&P. Cook 5-7 minutes. Add spinach & basil, cook for 1 minute to wilt spinach. Spoon over desired pasta, garnish with grated cheese & fresh basil.

August 2015 Newsletter

August 2015 Newsletter

FOOD FOR THOUGHT:

When I'm an old lady, I'll live with each kid,
And bring so much happiness just as they did.
I want to pay back all the joy they've provided.
Returning each deed! Oh, they'll be so excited!
When I'm an old lady and live with my kids.

I'll write on the walls with reds, whites and blues,
And I'll bounce on the furniture wearing my shoes.
I'll drink from the carton and then leave it out.
I'll stuff all the toilets and oh, how they'll shout!
When I'm an old lady and live with my kids.

When they're on the phone and just out of reach,
I'll get into things like sugar and bleach.
Oh, they'll snap their fingers and then shake their head,
When I'm an old lady and live with my kids.

When they cook dinner and call me to eat,
I'll not eat my green beans or salad or meat,
I'll gag on my okra, spill milk on the table,
And when they get angry I'll run if I'm able!
When I'm an old lady and live with my kids.

I'll sit close to the TV, through channels I'll click,
I'll cross both eyes just to see if they stick.
I'll take off my socks and throw one away,
And play in the mud 'til the end of the day!
When I'm an old lady and live with my kids.

And later in bed, I'll lay back and sigh,
I'll thank God in prayer and then close my eyes.
My kids will look down with a smile slowly creeping,
And say with a groan, "She's so sweet when she's sleeping!"
-by Joanne Bailey Baxter

RECIPES:

Creamy Chicken Basil Fettuccine

From Blue Apron

On the Cutting Board

• 8 Ounces Ground Chicken
• 8 Ounces Fresh Basil Fettuccine Pasta
• 3 Cloves Garlic
• 1 Red Onion
• ¾ Pound Plum Tomatoes 
• 1 Bunch Basil
• 2 Tablespoons Tomato Paste
• ¼ Cup Grated Parmesan Cheese
• 2 Tablespoons Mascarpone Cheese 
  
  

  
  

  
  

  1Prepare the ingredients:

  
  

  Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and thinly slice the garlic. Peel and small dice the onion. Medium dice the tomatoes. Pick the basil leaves off the stems; discard the stems.

  
  

  2Cook the chicken:

  In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until browned and cooked through. Transfer to a bowl, leaving any browned bits (or fond) in the pan.
  
  

  3Cook the aromatics:

  Add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium until hot. Add the garlic and onion; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

  
  

  4Add the tomatoes & chicken:

  Add the tomatoes, cooked chicken and 1 cup of water to the pan of aromatics; season with salt and pepper. Increase the heat to medium-high. Simmer, stirring occasionally, 12 to 14 minutes, or until the tomatoes have broken down and the sauce has thickened.
  
  

  5Cook the pasta:

  Once the tomatoes and chicken have simmered for about 10 minutes, add the pasta to the pot of boiling water, gently stirring to separate. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

  
  

  6Finish & plate your dish:

  To the pan of tomatoes and chicken, add the cooked pasta, mascarpone cheese, all but a pinch of the Parmesan cheeseand half the reserved pasta cooking water. Reduce the heat to medium. Cook, stirring frequently to thoroughly coat the pasta, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Stir in all but a pinch of the basil (tearing the leaves just before adding); season with salt and pepper to taste. Remove from heat. Divide the finished pasta between 2 dishes. Garnish with the remaining Parmesan cheese and basil (tearing the leaves just before adding). Enjoy!

  
  

  ******************************

  
  

  Creamy Mexican Kale Salad

  
  

  Print

  Healthy Creamy Mexican Kale Salad

  

  Ingredients

  Salad:
  • 4 cups baby or full-grown kale (stalks removed & coarsely chopped), packed
  • 14 oz can black beans, drained and rinsed (I used my cooked beans)
  • 1 cup corn (thaw if using frozen)
  • 2 large bell peppers (any colour), finely chopped
  • 1 + 1/2 large avocado, finely chopped
  • 1 large tomato, finely chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 cup cilantro, finely chopped
  • 1 tbsp jalapeño peppers, seeded & minced
  Dressing:
  • 1/2 large avocado
  • 1/2 cup warm water
  • 1/2 lime, juice of
  • 1 tsp cumin
  • 3/4 tsp salt
  • 1/2 tsp black pepper

  Directions

  1. Add Salad ingredients to a large bowl. In a food processor, blender or Magic Bullet, process Dressing ingredients until smooth. Pour over salad, toss and serve. P.S. You could prepare Salad and Dressing in advance and combine before serving. The Dressing does get brown a bit but once mixed with the Salad, it's not noticeable.
  Storage Instructions: Refrigerate tossed or separately for up to 24 hours.

  ********************************

  
  

  Chicken Tetrazzini Casserole

  From 12 Tomatoes

  Serves 6-8

  
  

  Ingredients

  • 1 pound whole-wheat linguine (or spaghetti)
  • 1 1/2 pounds cooked chicken breast, shredded (3-4 cups)
  • 2 (8 oz.) packages sliced mushrooms
  • 2 1/2 cups low-sodium chicken stock
  • 1 cup 2% milk
  • 1 cup white onion, chopped
  • 3 cloves garlic, minced
  • 2/3 cup all-purpose flour
  • 2/3 cup Parmesan cheese, divided
  • 1/2 cup dry white wine
  • 1/3 cup low-fat cream cheese
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons unsalted butter
  • salt and freshly ground pepper, to taste
  • toasted almonds, optional, garnish

  Directions

  1. Preheat oven to 375º F and lightly spray 9x13-inch baking dish with cooking spray.
  2. Bring a large pot of lightly salted water to boil and cook pasta until al dente.
  3. In a large pan or skillet, add 1 tablespoon olive oil over medium-high heat and swirl pan so that it evenly coats the bottom.
  4. Add mushrooms to pan and sauté until softened. 3-4 minutes. Add onion and garlic and cook until onion is translucent and garlic fragrant.
  5. Pour in white wine, reduce heat and let cook until reduced.
  6. In a medium saucepan, melt butter over medium heat and whisk in flour to create a roux.
  7. Once smooth and a dark, golden color, slowly pour in milk and chicken stock, stirring continuously.
  8. Bring sauce to a boil, then reduce heat and simmer for 7 minutes, or until thickened.
  9. Remove from heat and stir in Parmesan and cream cheese, salt and pepper, and stir well.
  10. Carefully pour the sauce into the mushrooms and onions, and add the pasta and shredded chicken. Toss to combine well.
  11. Pour mixture into baking dish, place in oven and bake for 30-35 minutes, or until cooked through and bubbly.
  12. Remove from oven, let rest 5 minutes, if desired, garnish with toasted almonds and serve hot.

  *****************************

   Mushroom Cream Sauce

  
  

  Paula Smith
  

  
  

  1 package stir fry dehydrated mushrooms reconstituted in 2 cups warm chicken broth

  1/4 cup diced red onion

  2 Tbsp. extra virgin olive oil

  1/2 tsp. fresh ground pepper

  1/2 cup white wine ( I used Moscato )

  1/2 cup heavy cream

  1/2 cup shaved Parmesan 

  
  

  Sauté onion in olive oil over medium heat. Drain mushrooms, chop & reserve liquid. Add mushrooms & pepper to skillet & continue sautéing for 2-3 minutes. Add wine & cook down slightly, scraping bottom of pan. Add 1 cup of the cooking liquid & cook 2-3 minutes. Reduce heat & stir in heavy cream & shaved Parmesan, heat through.

  
  

  Serve over ravioli ( I used lobster ravioli ) polenta or grit cakes. 

  
  

  Enjoy!

  
  

  ********************************

  
  

  
  Lemon Honey Panna Cotta
  
  For the panna cotta:
  ¼ cup fresh lemon juice 
  2 ¼ tsp gelatin 
  1 cup whipping cream 
  ½ cup fine granulated sugar 
  ¼ cup honey 
  Zest of 1 lemon 
  1/8 tsp (pinch) salt 
  2 cups low-fat or no-fat unsweetened yogurt 
  1 tsp pure lemon extract 
  ½ tsp pure vanilla extract 
  ¾ cup apricot jam 
  1 tbsp honey 
  1 tbsp Limoncello 
  Zest of ½ lemon 
  Make the panna cotta:
  Pour the lemon juice into a small bowl and sprinkle the gelatin over. Let soften for a couple of minutes.
  Meanwhile, in a small saucepan, combine the whipping cream, sugar, honey, lemon zest, and salt. Heat over medium heat, stirring, until the sugar is dissolved and the cream is hot. Remove from the heat and whisk in the softened gelatin; whisk until the gelatin dissolves. Set aside.
  Place the yogurt in a large liquid-measuring cup (a spout will make it easier to pour later). Add the lemon and vanilla extracts and whisk to combine and lighten the yogurt. Gradually, whisk in the hot cream-gelatin mixture. Divide the mixture equally between 12 4-oz bowls, glasses or ramekins. Once cooled, cover with plastic wrap and refrigerate overnight.
  Right before serving or close to the serving time, combine the jam, tablespoon of honey, and Limoncello in a small microwave-safe bowl. Warm the mixture gently, so it’s barely warm to the touch, then put it through a fine-mesh sieve. Stir in the lemon zest. Divide the jam mixture equally between the panna cotta, gently spread the jam. Please, note that the jam should be spreadable but not hot; otherwise, it will melt the panna cotta. Serve right away or refrigerate until needed.
  

  
  

  

  
  

  ,
  

  

  

  

Summertime cookin'

Cornbread Salad & Tomato Pie

Cornbread Salad

 I layered 4 cups chopped romaine, divided...2 tomatoes, peeled & diced, can of black beans, rinsed & drained, 1 can southwestern corn, drained, 6 green onions, chopped, 6 slices bacon, cooked chopped, 2 cups shredded Mexican cheese, 6 cornbread muffins & 1 bottle chipotle hidden valley ranch. Layer 1/2 lettuce, tomatoes, 2 muffins cornbread crumbled, beans, corn, onions & 1/2 of dressinG. Repeat layers, top with cheese, bacon, & remaining 2 muffins crumbled. Cover with plastic & refrigerate 1-2 hours before serving.

Tomato Pie

---

I didn't use a recipe, blind baked the crust. Sliced 6 heirloom tomatoes red, pink, yellow, salted them and let sit in colander for about 30 minutes. Pressed more of the liquid out and layered in crust, added fresh ground pepper to layers. Combination of fresh rosemary, basil, thyme & flat leaf parsley...about 1/3 cup. Sprinkled over tomatoes, reserving 1 Tbsp. Combined 2 cups sharp cheddar, 1 cup shredded mozzarella & one cup mayo. Spread over top & bake at 350 for 25-30 minutes. Sprinkle with reserved herbs. Let it stand about 5 minutes before slicing.

Creamy Chicken Basil Fettuccine

Creamy Chicken Basil Fettuccine

From Blue Apron

My Notes: I used Roasted Garlic Chicken Sausage that I removed casings & chopped. In lieu of the Basil Futtuccine, I used dry linguini.

On the Cutting Board

• 8 Ounces Ground Chicken
• 8 Ounces Fresh Basil Fettuccine Pasta
• 3 Cloves Garlic
• 1 Red Onion
• ¾ Pound Plum Tomatoes 
• 1 Bunch Basil
• 2 Tablespoons Tomato Paste
• ¼ Cup Grated Parmesan Cheese
• 2 Tablespoons Mascarpone Cheese 
  
  

  
  

  
  

  1Prepare the ingredients:

  
  

  Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and thinly slice the garlic. Peel and small dice the onion. Medium dice the tomatoes. Pick the basil leaves off the stems; discard the stems.

  
  

  2Cook the chicken:

  In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until browned and cooked through. Transfer to a bowl, leaving any browned bits (or fond) in the pan.
  
  

  3Cook the aromatics:

  Add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium until hot. Add the garlic and onion; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

  
  

  4Add the tomatoes & chicken:

  Add the tomatoes, cooked chicken and 1 cup of water to the pan of aromatics; season with salt and pepper. Increase the heat to medium-high. Simmer, stirring occasionally, 12 to 14 minutes, or until the tomatoes have broken down and the sauce has thickened.
  
  

  5Cook the pasta:

  Once the tomatoes and chicken have simmered for about 10 minutes, add the pasta to the pot of boiling water, gently stirring to separate. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

  
  

  6Finish & plate your dish:

  To the pan of tomatoes and chicken, add the cooked pasta, mascarpone cheese, all but a pinch of the Parmesan cheeseand half the reserved pasta cooking water. Reduce the heat to medium. Cook, stirring frequently to thoroughly coat the pasta, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Stir in all but a pinch of the basil (tearing the leaves just before adding); season with salt and pepper to taste. Remove from heat. Divide the finished pasta between 2 dishes. Garnish with the remaining Parmesan cheese and basil (tearing the leaves just before adding). Enjoy!