APRIL 2019 NEWSLETTER

APRIL 2019 NEWSLETTER

FOOD FOR THOUGHT: 

Cleaning Cupboards & My Heart 

　

Today while cleaning cupboards

With organized housewifely art

I suddenly decided 

To clean the cupboards of my heart.

I threw out negative criticism

To the trash pile-to the fire!

I added extra cups of appreciation

And worthwhile thoughts that will inspire. 

I threw out constant condemnation 

Which says, you're wrong, I'm right!

I put in an extra measure of consideration

For all folks, red, yellow, black, & white.

Yes, out went constant complaining

Grumbling about those trivial things

I put in smiles and laughter,

To ease the tensions each day brings.

Friends, let's all clean our cupboards,

With help from Creator above

Throw out pride and hatred, too.

Replaced with humility and love... 

Paula George Smith

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Lemony Linguine with Chicken, Sugar Snap Peas and Mint
Cooking Club of America

This creamy pasta gets a bright counterbalance from lemon, chives and mint. Look for stringless sugar snap peas in the produce aisle, to save time on preparation.
8 oz. linguine
12 oz. sugar snap peas
1 lb. boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon extra-virgin olive oil
1/3 cup chopped shallots
2 large garlic cloves, minced
1/2 cup lower-sodium chicken broth
1/2 cup heavy whipping cream
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh chives
1 tablespoon lemon peel
1/4 cup grated Parmesan cheese
1 Cook pasta according to package directions, adding peas during last 3 to 5 minutes; drain.
2 Meanwhile, sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Cook chicken 3 to 5 minutes or until no longer pink on the outside, stirring frequently. Add shallots and garlic; cook 1 minute, stirring constantly.
3 Add broth and cream. Increase heat to high; bring to a boil. Boil until sauce is slightly thickened and chicken is no longer pink in center. Remove from heat; stir in mint, chives and lemon peel.
4 Toss pasta and peas with chicken mixture in large bowl; sprinkle with cheese.

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Shrimp Scampi & Pasta 

 COOK:

8 oz. dry angel hair pasta
CRISP:

1 oz. prosciutto, thinly sliced
11/2lb. jumbo shrimp, peeled and
deveined
1 Tbsp. minced garlic
1/2 tsp. red pepper flakes
2 Tbsp. olive oil
DEGLAZE:
1/2 cup dry white wine
2 Tbsp. fresh lemon juice
ADD:
1 cup seeded and diced Roma
tomatoes
1/2 cup thinly sliced scallions
2 tsp. chopped fresh rosemary
Minced zest of 1 lemon
1/4 cup chopped fresh parsley
Salt and black pepper to taste
Olive oil
Cook pasta in a large pot of boiling salted
water according to package directions; drain.
Crisp prosciutto in a sauté pan over medium
heat, then transfer to a plate.
Sauté shrimp, garlic, and pepper flakes in 2
Tbsp. oil for 2 minutes; remove shrimp from
the pan.
Deglaze pan with wine and lemon juice,
scraping up any browned bits, and cook until
reduced by half, about 3 minutes.
Add tomatoes, scallions, rosemary, and zest;
cook 1 minute. Return shrimp to pan and
cook until firm, 1–2 minutes. Add pasta and
parsley and toss to combine; season with salt
and black pepper.
Divide pasta, shrimp, and sauce among
serving plates; drizzle with olive oil. Garnish

With the crisped prosciutto. 

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Tabasco Buerre Blanc
This makes a super spicy reduction and a spicy, but delicious butter sauce.

I adapted this recipe from a wonderful cookbook, Cooking Up a Storm which was edited by Marcelle Bienvenu and Judy Walker of the New Orleans Times Picayune. The editors compiled these recipes to help replace the recipes that residents lost during Hurricane Katrina. It is a treasure.

Yield: 2 1/2 cups

Ingredients:

• 1/4 cup Tabasco sauce (Crystal would be great as well)
• 3/4 cup white wine
• 2 teaspoons shallots, minced
• 1 garlic clove, minced
• 2 cups (4 sticks) butter, cut into tablespoon slices

Directions:
Combine Tabasco, white wine, shallots and garlic in a small saucepan and cook over medium heat until mixture is reduced by half. Whisk in pats of butter a few at a time until incorporated.

Blackened Catfish

Yield: 6 servings

Ingredients:

• 1 stick butter, melted
• 1 recipe Blackening Seasoning
• 6 catfish fillets

Directions:
Cover the grill grates with aluminum foil. Heat the grill at its highest setting until it is super hot.

Pour the melted butter into a pie pan or loaf pan that will fit the fillets comfortably. Dredge the fillets through the butter. Generously sprinkle both sides of the buttered fish with the blackening seasoning and pat the seasoning into the fillet with your hand.Place the fish on the prepared grill. Cover the grill and cook the fish for 5 minutes or so until just cooked through.

Serve the fish on the Tabasco Beurre Blanc with a side of Cilantro Lime Rice. 

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Columbia Restaurant’s 1905 Salad

4 c. Chopped ice berg lettuce
1 ripe tomato
1/2 c julienned ham
1/2 c julienned Swiss cheese
1/2 c pimento stuffed green olives
1905 dressing
1/4 c grated Romano cheese
2 tbls Worcestershire sauce
1 lemon

Combine lettuce, tomato, ham, Swiss cheese and olives. Add dressing, Romano cheese, Worcestershire and juice of 1 lemon. Toss and serve 

1905 dressing:
1/2 c olive oil
4 minced garlic cloves
2 tsp oregano
1/8 c white wine vinegar
Salt and pepper to taste

Mix oil, garlic and oregano in a bowl. Stir in vinegar. ( I just put it in a mason jar and shook it up). Best results prepare 1-2 days in advance and refrigerate.

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Italian Lemon Creme Cake (Submitted by Paula  Smith)

March 27, 2014 at 5:26 PM

Pork Agrodolce & more...

For the Stew, I did use the leftover Pork Agrodolce, cubed & the remaining sauce.
I sautéed a red onion, chopped & 2 stalks of celery chopped.
Added 1/2 cup white wine, 1/3 cup balsamic vinegar, & 1/2 cup chicken broth.
1 Tbsp. Chopped fresh rosemary, 1/2 tsp. Roasted Chipotle Pepper & Garlic,
4 medium carrots, cut in 1” chunks & 1/2 cup dried cranberries.
Everything cooked in the crockpot on low for 4 hours. Stir occasionally.
I served it with Parmesan Polenta.

Pork Agrodolce 

&

Pork Stew Agrodolce 

Pork Agrodolce 

From allrecipes.com 

 I did add 1/2 tsp. Smoked paprika. Served it with Parmesan Polenta & steamed Brussels sprouts.

Recipe by: Chef John

 "Agrodolce, a generic Italian term for any type of sweet and sour condiment, really shines when used for braising chunks of succulent pork shoulder. This soul-warming comfort food is amazing served on rice, pasta, polenta, or, as seen here, a big pile of ricotta mashed potatoes. I'm not sure if Italians barbecue like we do here in the States, but the sauce very much reminded me of something we'd brush on a rack of ribs while sipping a cold beer."

Ingredients

12 servings
199 cals

1 teaspoon olive oil

2 tablespoons tomato paste

1/3 cup aged balsamic vinegar

1/4 cup distilled white vinegar

3 tablespoons honey

1 anchovy fillet, or more to taste, mashed (I used 3)

1/4 cup finely chopped green onions

2 cloves garlic, minced

1 tablespoon minced fresh rosemary

1 tablespoon kosher salt, or more to taste(I only used 2 tsp.) 

1 teaspoon red pepper flakes

1 teaspoon freshly ground black pepper

(1/2 tsp. Smoked paprika) 

3- 1/2 pounds boneless pork shoulder
Directions

Prep
15 m
Cook
2 h 30m
Ready In
2 h 45m
Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.
Whisk tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper together in a large bowl to make the agrodolce.
Cut pork shoulder into roughly 3-inch pieces. Add to the bowl of agrodolce and mix by hand until coated. Transfer pork and sauce to the prepared baking dish.
Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 hours. Add a splash of water if pork appears too dry. Skim off fat as desired.
You might also like

Pork Agrodolce
Chef John's pork recipe is a little sweet, a little sour, a lot of simple.

Footnotes
Chef's Notes:
It's hard to skim rendered fat while it's still in the baking dish, so I usually remove the meat, and pour the sauce into a measuring cup or small saucepan. That way, we have much less surface area, and it'll be way easier to spoon off the top. Or you can make this ahead of time, chill overnight, and remove the hardened fat.
To make the agrodolce even more like barbecue sauce, add a little touch of smokiness, such as smoked paprika.
Nutrition Facts

Per Serving: 199 calories; 12.9 g fat; 6.5 g carbohydrates; 13.8 g protein; 52 mg cholesterol; 555 mg sodium.

And, now the rest of the story...

PORK STEW AGRODOLCE
Lake Lure Cottage Kitchen 

3 pounds boneless pork shoulder, cut into 2-inch pieces

*** see below 
3 tablespoons olive oil
3 large onions, chopped
2 large celery ribs, chopped
1 cup dry white wine
3 tablespoons balsamic vinegar
3 large carrots, cut into 1-inch chunks
1/2 cup golden raisins (I used dried cranberries)

Pat the pork dry with paper towels. Sprinkle the meat with salt and pepper to taste.

In a large, heavy skillet, heat the oil over medium-high heat. Add the pork, without crowding the pan. Brown the meat on all sides and transfer it to the slow cooker.

When all the meat has been browned, reduce the heat to medium. Add the onions and celery to the skillet and cook, stirring frequently, until golden.

Add the wine and vinegar and bring it to a simmer. Transfer the onion mixture to the slow cooker. Add the carrots and raisins. Cover and cook on low for 6 hours, or until the pork is tender. Serve hot.

Great with rice or polenta.

***

I will use remainder of pork from yesterday’s Agrodolce. 

Will sauté a chopped onion & chopped celery.

Add wine, balsamic, more rosemary, roasted  chipotle pepper & garlic. 

Carrots & Cranberries & cook in crockpot for 3-4 hours. 

Will also serve with polenta. 

Sunshine...aka Sweet Joanie

Just across town (cyberspace), my friend awaits something new, something unknown...I'm sure there are questions crossing her mind, anxious moments...Just across town (cyberspace), know, My Friend, that many hold you in their hearts and minds! We're also questioning, anxious...yet knowing you are cradled in the Master's arms...Just across town (cyberspace), love & friendship embrace you for whatever YOU need! You know who you are!

February 2011 Paula 

Spiked Tomato Soup

SPIKED TOMATO SOUP
Colorado Collage

With my additions/changes 

2 cups tomato juice (1-1/2 cups)
2 cups V-8 juice (1-1/2 cups)
5 Tablespoons Vodka (1/3 cup)
1 Tbsp. Sugar
2 tsp. Worcestershire
1 tsp. kosher salt (1/2 tsp )
1/2 tsp. Fresh ground pepper
3 drops hot red pepper sauce (  1 tsp.) 

1 Tbsp. Olive oil 

1/2 cup chopped red onion

3 cloves garlic, minced 

GARNISHES:
your choice...
fresh celery ribs with leaves
lime wedge
Pickled green beans
Pickled okra
Olive skewer

In medium saucepan, sauté red onion in olive oil for 5 minutes, add garlic & cook an additional minute.  Add  tomato juice, V-8 juice, sugar, Worcestershire, salt, pepper & red pepper sauce. Heat to boiling, stirring occasionally. Cook 15 minutes, add vodka & heat through. Purée with immersion blender. Ladle into soup mugs & garnish with celery or optional garnishes. 

February 2019 Newsletter

FEBRUARY 2019 NEWSLETTER 

FOOD FOR THOUGHT: 

With Thoughts of You

I Cried today...

With Thoughts of You.

I Laughed today...

With Thoughts of You.

I Hurt today...

With Thoughts of You.

I Smiled today...

With Thoughts of You.

I Loved today...

With Thoughts of You.

With Each Today that passes...

I Cry...

I Laugh...

I Hurt...

I Smile...

I Love...

With Thoughts of You. 

Paula 2019 

RECIPES:

FLOUNDER PARMESAN 

For 1 pound of fish, I cut the ingredients in half.

2 pounds flounder fillets (any white fish)
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
4 tablespoons (1/2 stick) butter, room temperature
3 tablespoons mayonnaise
3 tablespoons finely chopped green onions
1/4 teaspoon seasoned salt
1/4 teaspoon dried basil
Black pepper to taste
Dash of hot pepper sauce (optional)

Preheat oven to 350 degrees.

In a buttered 13 x 9 inch baking dish, lay fillets in a single layer. Do not stack fillets. Brush top with lemon juice.

In bowl, combine cheese, butter, mayonnaise, onions and seasonings. Mix well with fork.

Bake fish in preheated oven for 15 - 20 minutes or until fish starts to flake.
Spread with cheese mixture and broil for 3 - 5 minutes until golden brown.

Makes 4 servings.

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Cajun Alfredo Sauce

1/2 cup (1 stick) unsalted butter 
1 -12 oz pkg frozen seasoning blend  or
(the cajun trinity - 1 cup chopped onions, 1 cup diced celery, 1 cup diced red or green bell pepper) 
2 tsp chopped or minced garlic 
1/8 tsp celery salt 
16 oz heavy whipping cream (2 cups)
16 oz half/half  (2 cups)

(To make a bit lighter sauce, use 1 cup each heavy cream and half & half, 2 cups chicken or seafood stock.)
8 oz shredded parmesan cheese 
1 cup chopped provolone cheese 
salt and pepper to taste (or Tony Chachere's Creole/Cajun seasoning , about 1-2 Tbsp. my preference) 

2 Tbsp. fresh snipped parsley for garnish

Saute vegetables in melted butter for 10 minutes...add remaining ingredients except cheeses & cook for 5 minutes. 
Add cheeses & simmer 5 additional minutes. 
Toss with  fettuccine noodles. 

Plate & top with Grilled/Sautéed Shrimp or Chicken. Garnish with parsley.

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Panda Express Orange Chicken

Copycat recipe 

Momma’s Alfredo Sauce 

Paula Smith 

4 oz. unsalted butter

4 small shallots, minced

4 cloves, garlic, minced

1/4 cup AP flour

1 cup chicken broth

2 cups heavy cream

1 cup milk

1 heaping tsp. Italian seasoning

1 heaping tsp. Parsley flakes

1 tsp. Fresh ground pepper

2 oz. fresh grated Parmesan

2 oz. fresh grated Pecorino Romano

3 oz. shredded Provolone

In medium skillet, melt butter over medium heat. Add shallots & garlic, sauté 5 minutes, stirring frequently. Add flour & cook for an additional minute. Whisk in broth, add heavy cream, milk, seasonings, bring to boil. Reduce to simmer & add cheeses. Cook stirring frequently for 10 minutes. 

Serve over your favorite pasta. 

I like to serve with fettuccine, grilled chicken & steamed broccoli. 

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Chocolate Cobbler 

13x9 baking dish, melt 1-1/2 sticks butter.
Combine:
1-1/2 cups self-rising flour
1-1/4 cups sugar
1 cup cocoa
1 cup milk
2 tsp. vanilla extract
Spread over melted butter.

Combine:
1/2 cup cocoa
1-1/2 cups sugar
.
Bring 2-1/4 cups water to boil and combine with sugar/cocoa mixture. Pour over batter mixture in pan. Do not stir. Bake at 350 for 35-40 minutes.
Serve warm, topped with vanilla ice cream.

Substitutes from the pantry & fridge...

 "Cream of chemical" substitute 
2T butter + 2T flour (sautéed) + 1 c. milk. 

Then add whatever... (bouillon, beef/chicken/vegetable base, dried mushrooms, etc.)...

***Orrington Farms carries all natural beef/chicken/vegetable base.

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Italian Dressing mix: 

1 Tbsp garlic powder
1 Tbsp onion powder
2 Tbsp oregano
1 Tbsp sugar
1 tsp pepper
¼ tsp thyme
1 tsp basil
1 Tbsp parsley
¼ tsp celery seed 
2 Tbsp salt

Mix all ingredients together. 
Store in airtight container. 2 Tbsp. Equals 1 packet.

HOMEMADE RANCH SEASONING MIX

Delicious ranch seasoning mix is super easy to make homemade!

TOTAL TIME: 5 MINS

 

PREP TIME: 5 MINS

 

COOK TIME: 0 MINS

INGREDIENTS:

• 1/3 cup dry powdered buttermilk (*see note below)
• 2 tablespoons dried parsley
• 1 1/2 teaspoons dried dill weed
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons dried onion flakes
• 1 teaspoon ground black pepper
• 1 teaspoon dried chives
• 1 teaspoon salt

DIRECTIONS:

Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.

Store in a sealed container (mason jar)  in the refrigerator for up to 3 months.

*3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix

**TO MAKE RANCH DRESSING:

Combine 1 Tbsp. seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine. You can also substitute Greek yogurt for the mayo.

**You can omit the buttermilk powder if you would like to use fresh buttermilk, or if you would just like the straight spices for the seasoning mix.**

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Au Jus Mix Recipe

Ingredients:

12 beef bouillon cubes (or 4 tbsp. beef bouillon granules)
4 tsp. onion powder
2 tsp. parsley
1/4 tsp. black pepper
1/4 tsp. garlic powder
4 tbsp. Cornstarch

Place all ingredients in blender or food processor, pulse until fine powder. 

To prepare the au jus, mix 4 1/2 tsp. of the au jus mix with 2 cups water and heat in a medium sauce pan for about 15 minutes until heated and slightly thickened. Serve.

Note: 4 1/2 tsp. is equal to a package of au jus mix that you would buy at the store.

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Homemade DIY Taco Seasoning: 

What you will Need

• 4 tablespoons chili powder
• 2 tablespoons cumin
• 1 tablespoon paprika
• 1 tablespoon salt
• 1 teaspoon garlic powder
• 1 teaspoon dried onion
• 1 teaspoon oregano
• 1 teaspoon black pepper
• 1 tablespoon cornstarch (optional)

Add all the spices to a mason jar. Cover tightly and shake! Enjoy on chicken, shrimp, or beef!

Tip: 2 tablespoons of taco seasoning is equivalent to 1 packet of store-bought taco seasoning

Puerto Rican Rice

Original recipe came from my dear online friend’s son, Elsa so graciously shared with our food message board. She said they normally serve as a side dish but I have revised to make it a main dish to my liking.

Puerto Rican Rice

Paula’s version

Adapted from friend, Elsa’s recipe

1 lb. andouille sausage, cubed

1/2 cup chopped onion

1/2 cup each red & green bell pepper, chopped

2 roasted poblanos, chopped

3 cloves garlic, minced

1 cup white rice, rinsed  & drained

2 cups chicken broth

1 packet Goya Sazon con culantro y achiote

1/2 tsp. Fresh cracked pepper

1 can Pigeon Peas (gandules), drained

Sauté sausage until lightly browned, add onion & peppers. Cook 5 additional minutes. Add rice & garlic, cook an additional minute. 

Add broth, Sazon & gandules. Bring to boil. Reduce heat, cover & cook 15-20 minutes. 

Add 1 Tbsp. Chopped cilantro.

Puerto Rican Rice

Elsa Moore

  Mince 1/2 onion

Roasted diced poblano pepper (you can eliminate if you prefer)
1/2 C each red and green pepper
1 T minced garlic
1/2 C cubed smoked sausage 
1 C long grain rice (rinsed)
1 C green pigeon peas (gandules)
2 C chicken stock
1/2 pkg Goya Sazon con culantro y achiote

In large skillet brown sausage in a couple T of oil, add onion, garlic, peppers till soft. Add rice, stir till lightly brown. Add chicken stock, pigeon peas, and seasoning, add salt and pepper to taste. Bring to boil, cover and simmer 15 minutes.

***I actually used 1 lb. andouille sausage & 1 can of pigeon peas. Definitely add the roasted poblano, in fact, I use 2. I also add 1 Tbsp. Minced cilantro at the end. I also don’t add salt but do add fresh cracked pepper. 

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