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NEW FOOD GAME....
Here's an idea for a new food game...it's easy, everyone can play and hopefully more will get involved in answering and posting replies!
We'll start with the letter A and continue through the alphabet; naming a food item and how you prepare it, or in the case of a component item, like a spice, herb or whatever, name how you use it in a dish. If you cannot think of one, go on to the next letter...Okay?
I'll begin with ARTICHOKE - I like fresh ones steamed and served with melted butter with lemon.
Now, give me a "B" item and how you prepare it.
We'll start with the letter A and continue through the alphabet; naming a food item and how you prepare it, or in the case of a component item, like a spice, herb or whatever, name how you use it in a dish. If you cannot think of one, go on to the next letter...Okay?
I'll begin with ARTICHOKE - I like fresh ones steamed and served with melted butter with lemon.
Now, give me a "B" item and how you prepare it.
Browned-Chicken Fricassee for One
This is an Amish recipe that is comfort food at its best. I made this for my supper last night with baking-powder dumplings. You could also serve it with mashed potatoes, noodles, or biscuits. It’s easy to double.
I made mine with a chicken leg quarter cut in half. I had enough gravy left over to freeze it to serve with a simple chicken-breast meal sometime. My local market had a sale on leg quarters for $.69 a lb. After removing the fat and cutting in half, I froze them in seal-a-meal bags for the future. I worked out the math and I have 5 generous chicken meals for one person for $.75 each. These cuts are a really good deal.
Browned-Chicken Fricassee for One
Bone-in chicken parts for one—skinned if preferred
1/2 tbsp. butter
1/2 tbsp. oil
1/8 large onion, sliced (or more if you really like onion. I used Vidalia)
Salt and pepper
(You could add other seasonings, but then it wouldn’t be the traditional Amish recipe, would it?)
Melt butter and oil in small skillet just large enough for chicken. Salt and pepper chicken and brown slowly over medium heat until nicely browned. Remove chicken and pour off all but 1 tsp. oil, saving browned bits. Brown onion until caramelized. Add chicken back and enough water to come 1/2 up side of chicken. Simmer 30-45 min. until chicken is tender and done (lesser time for breasts).
Remove chicken and keep warm. Skim any fat off surface of liquid. Shake 1-2 tbsp. flour in 1-2 tbsp. water to make a slurry. Stir a little at a time into broth until it thickens to gravy to serve over potatoes or noodles. Cook slowly with chicken in gravy for about 5-10 minutes.
If you prefer dumplings, thicken juices to a thin gravy. Dumplings will soak up some of the liquid. Do not put chicken back into pan while they are cooking—there isn’t enough room unless you remove the chicken from the bones.
Dumplings:
With a fork mix 1/2 cup Bisquick with 2 tablespoons and 2 tsp. milk. Spoon dough in 2 mounds onto simmering gravy. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Makes 2 dumplings. (If doubling the recipe, mix 1 cup Bisquick with 1/3 cup milk. Make 5-6 dumplings)
Serve gravy over dumplings and chicken.
If you want to bother, you can removed the chicken from the bones and add to the gravy instead.
I made mine with a chicken leg quarter cut in half. I had enough gravy left over to freeze it to serve with a simple chicken-breast meal sometime. My local market had a sale on leg quarters for $.69 a lb. After removing the fat and cutting in half, I froze them in seal-a-meal bags for the future. I worked out the math and I have 5 generous chicken meals for one person for $.75 each. These cuts are a really good deal.
Browned-Chicken Fricassee for One
Bone-in chicken parts for one—skinned if preferred
1/2 tbsp. butter
1/2 tbsp. oil
1/8 large onion, sliced (or more if you really like onion. I used Vidalia)
Salt and pepper
(You could add other seasonings, but then it wouldn’t be the traditional Amish recipe, would it?)
Melt butter and oil in small skillet just large enough for chicken. Salt and pepper chicken and brown slowly over medium heat until nicely browned. Remove chicken and pour off all but 1 tsp. oil, saving browned bits. Brown onion until caramelized. Add chicken back and enough water to come 1/2 up side of chicken. Simmer 30-45 min. until chicken is tender and done (lesser time for breasts).
Remove chicken and keep warm. Skim any fat off surface of liquid. Shake 1-2 tbsp. flour in 1-2 tbsp. water to make a slurry. Stir a little at a time into broth until it thickens to gravy to serve over potatoes or noodles. Cook slowly with chicken in gravy for about 5-10 minutes.
If you prefer dumplings, thicken juices to a thin gravy. Dumplings will soak up some of the liquid. Do not put chicken back into pan while they are cooking—there isn’t enough room unless you remove the chicken from the bones.
Dumplings:
With a fork mix 1/2 cup Bisquick with 2 tablespoons and 2 tsp. milk. Spoon dough in 2 mounds onto simmering gravy. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Makes 2 dumplings. (If doubling the recipe, mix 1 cup Bisquick with 1/3 cup milk. Make 5-6 dumplings)
Serve gravy over dumplings and chicken.
If you want to bother, you can removed the chicken from the bones and add to the gravy instead.
Wife's Italian (FOOD) Adventure...
I may have mentioned previously that my wife, two daughters and grand-daughter are on a Trafalgar Tour of Italy. They flew into Rome, then on to Pompeii, Capri, Naples, Assisi, Padua, Venice, Morano & Burano, Florence and finally as of her last phone call, the Tuscan Hills.
When she calls me in the evening, aside from how beautiful it is there and how she wishes I was there (she misses me)...she starts talking about the food! The wonderful food, and that's all the rest of the conversation is about. Actually I just listen as she goes on and on about the fantastic dishes they're being served...and the wine and the gelato! I swear this tour sounds more like an adventure in Italian culinary fare!
Well, anyway, I'm so happy that they are having such a marvelous time, I just hope they remember to take some pictures to show me, if they have time...between the meals!
When she calls me in the evening, aside from how beautiful it is there and how she wishes I was there (she misses me)...she starts talking about the food! The wonderful food, and that's all the rest of the conversation is about. Actually I just listen as she goes on and on about the fantastic dishes they're being served...and the wine and the gelato! I swear this tour sounds more like an adventure in Italian culinary fare!
Well, anyway, I'm so happy that they are having such a marvelous time, I just hope they remember to take some pictures to show me, if they have time...between the meals!
Express yourself
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Pressure-Cooker Ragu with Italian Sausage
Don’t be put off by the list of ingredients—this is really easy and so good! It’s from Miss Vickie’s Big Book of Pressure Cooker Recipes. Below is half a recipe which should feed 3 people according to the book. She must be feeding teenagers because I got 7 one-cup portions which are large enough for me over pasta. I’ve made it twice since this spring and just discovered my freezer stash is all gone. Rather than suffer withdrawal I’m going to have to make some more! I didn’t use green pepper—instead I used the larger amount of mushrooms. It freezes very well.
Pressure-Cooker Ragu with Italian Sausage
1 pound Italian sausage, a combination of mild and hot
1 tablespoon olive oil
1 onion, chopped
1/4-1/2 lb. sliced fresh mushrooms
1/2 green pepper, seeded and chopped
2 tablespoons minced garlic
1 14 oz. can chopped or diced tomatoes, with juice
1/2 of a 28 oz. can of crushed or pureed tomatoes
1/2 of a 14 oz. can black olives, drained and sliced
3 oz. tomato paste
1/2 tablespoon dried oregano
1/2 tsp. each ground sage and dried marjoram
1/4 tsp. fennel seed, crushed
1/4 tsp. red pepper flakes
1 bay leaf
2 cups water
Remove casings from sausages. Heat the oil in a 5-quart or larger pressure cooker over medium heat. Add the sausage and cook until the meat is nicely crumbled and browned. Set aside on paper towels to drain. Add onions, mushrooms, green pepper, and garlic to the cooker and cook, stirring, until slightly softened, about 3 minutes. Return the sausage meat to the cooker and add the tomatoes, the olives, tomato paste, and all the spices plus 2 cups water and stir. Lock the lid in place. Bring to 15 psi over high heat. Immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure and cook for 8 minutes. Remove from the heat and let it reduce the pressure naturally. Open the lid after the pressure drops. Cook down a little with the lid off if it seems too thin. Remove the bay leaf and adjust the seasonings to taste. According to the author, it serves 3. Using 1-cup portions, I got 7 individual servings for the freezer.
Pressure-Cooker Ragu with Italian Sausage
1 pound Italian sausage, a combination of mild and hot
1 tablespoon olive oil
1 onion, chopped
1/4-1/2 lb. sliced fresh mushrooms
1/2 green pepper, seeded and chopped
2 tablespoons minced garlic
1 14 oz. can chopped or diced tomatoes, with juice
1/2 of a 28 oz. can of crushed or pureed tomatoes
1/2 of a 14 oz. can black olives, drained and sliced
3 oz. tomato paste
1/2 tablespoon dried oregano
1/2 tsp. each ground sage and dried marjoram
1/4 tsp. fennel seed, crushed
1/4 tsp. red pepper flakes
1 bay leaf
2 cups water
Remove casings from sausages. Heat the oil in a 5-quart or larger pressure cooker over medium heat. Add the sausage and cook until the meat is nicely crumbled and browned. Set aside on paper towels to drain. Add onions, mushrooms, green pepper, and garlic to the cooker and cook, stirring, until slightly softened, about 3 minutes. Return the sausage meat to the cooker and add the tomatoes, the olives, tomato paste, and all the spices plus 2 cups water and stir. Lock the lid in place. Bring to 15 psi over high heat. Immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure and cook for 8 minutes. Remove from the heat and let it reduce the pressure naturally. Open the lid after the pressure drops. Cook down a little with the lid off if it seems too thin. Remove the bay leaf and adjust the seasonings to taste. According to the author, it serves 3. Using 1-cup portions, I got 7 individual servings for the freezer.
Tandoori-Style Chicken for Two
This is a simplified "tandoori" and is tasty cold as well as hot. You could also cook the chicken on an outdoor grill instead of in the broiler.
Tandoori-Style Chicken for Two
1/4 cup chopped onion
1/2 clove garlic, crushed
1/2 tablespoon oil
1 teaspoon each curry powder and chili powder
1/2 cup (4 ounces) plain yogurt
1 1/2 lb. chicken pieces
In medium skillet saute onion and garlic in oil on low heat until onion is translucent. Do not brown. Stir in curry and chili powder and remove from heat. Cool. Stir in yogurt. Pour over chicken in a resealable plastic bag in a shallow dish. Distribute sauce around chicken, remove air, and seal. Keep bag in dish to guard against leakage. Chill several hours or overnight. Remove chicken and reserve marinade. Place chicken skin side down on lightly greased broiler pan rack. Broil 6 inches from heat source 15 min., basting occasionally with remaining marinade. Turn; broil, basting occasionally, 15 min. or longer until chicken is fork-tender. Serve with steamed vegetables and cumin rice. Cold chicken can be cut up and served in pita bread with shredded lettuce, carrots, cucumber, whatever.
Tandoori-Style Chicken for Two
1/4 cup chopped onion
1/2 clove garlic, crushed
1/2 tablespoon oil
1 teaspoon each curry powder and chili powder
1/2 cup (4 ounces) plain yogurt
1 1/2 lb. chicken pieces
In medium skillet saute onion and garlic in oil on low heat until onion is translucent. Do not brown. Stir in curry and chili powder and remove from heat. Cool. Stir in yogurt. Pour over chicken in a resealable plastic bag in a shallow dish. Distribute sauce around chicken, remove air, and seal. Keep bag in dish to guard against leakage. Chill several hours or overnight. Remove chicken and reserve marinade. Place chicken skin side down on lightly greased broiler pan rack. Broil 6 inches from heat source 15 min., basting occasionally with remaining marinade. Turn; broil, basting occasionally, 15 min. or longer until chicken is fork-tender. Serve with steamed vegetables and cumin rice. Cold chicken can be cut up and served in pita bread with shredded lettuce, carrots, cucumber, whatever.
Please read my post...
Hi everyone, I would appreciate it if you would read my post of today, under the topic: "Cooking for One...Can't Do It"! Thank you so much.
I am in day # 15 of an 18 day period without a wife! She's due home on Thursday, from Italy, barring travel weather problems from TS Fay, coming to Florida, tomorrow!
I am in day # 15 of an 18 day period without a wife! She's due home on Thursday, from Italy, barring travel weather problems from TS Fay, coming to Florida, tomorrow!
Low-Calorie Salad Dressings
I like the fresh taste of my own home-made salad dressings. I've had these for quite a while and particularly like the Spicy Mexican. They can easily be cut down if you are cooking for one.
Low-Calorie Salad Dressings
Spicy Mexican (1 cup, 8 cal. per Tbs.):
6 oz. Bloody Mary tomato juice or reg. with tobasco
1/4 cup low-cal Italian dressing
1 chopped clove garlic
1/4 tsp. ground cumin
2 Tbs. finely grated cheddar
Olive Oil and Vinegar (1 cup, 16 cal. per Tbs.)
2 Tbs. extra-virgin olive oil
4 Tbsp. liquid from jar of green olives
4 Tbs. cider vinegar
2 Tbsp. liquid pectin
1/4 cup water
Salt, or garlic salt, and pepper
Dried herbs to taste
Italian Cheese (1 cup, 17 cal. per Tbs.)
5 Tbs. low-fat mayonnaise
4 Tbs. white or cider vinegar
1/3 cup water
2 Tbs. grated Parmesan or Romano cheese
1 tsp. dried oregano
Salt, or garlic salt, and pepper
Italian Tomato (1 cup, 19 cal. per Tbs.)
6 oz. plain tomato juice
2 Tbs. salad oil
2 Tbs. red wine vinegar
1 clove garlic, chopped, or pinch of instant garlic
2 Tbs. chopped parsley
1 tsp. dried basil or oregano
Salt and pepper to taste
Low-Calorie Salad Dressings
Spicy Mexican (1 cup, 8 cal. per Tbs.):
6 oz. Bloody Mary tomato juice or reg. with tobasco
1/4 cup low-cal Italian dressing
1 chopped clove garlic
1/4 tsp. ground cumin
2 Tbs. finely grated cheddar
Olive Oil and Vinegar (1 cup, 16 cal. per Tbs.)
2 Tbs. extra-virgin olive oil
4 Tbsp. liquid from jar of green olives
4 Tbs. cider vinegar
2 Tbsp. liquid pectin
1/4 cup water
Salt, or garlic salt, and pepper
Dried herbs to taste
Italian Cheese (1 cup, 17 cal. per Tbs.)
5 Tbs. low-fat mayonnaise
4 Tbs. white or cider vinegar
1/3 cup water
2 Tbs. grated Parmesan or Romano cheese
1 tsp. dried oregano
Salt, or garlic salt, and pepper
Italian Tomato (1 cup, 19 cal. per Tbs.)
6 oz. plain tomato juice
2 Tbs. salad oil
2 Tbs. red wine vinegar
1 clove garlic, chopped, or pinch of instant garlic
2 Tbs. chopped parsley
1 tsp. dried basil or oregano
Salt and pepper to taste
HI FOLKS
Just me and my hubby and with a bad back, he is stuck with the cooking. He is from Scotland and his son also is a chef since he was 16. Worked in London and for his uncle who owned a hotel in Scotland. Like father like son, he also married an American. Love to eat!!!! Cay
Alcohol Substitutes for Recipes
Keeping wine on hand for cooking for a small recipe is hard for me since I don’t usually drink it with a meal. Opening a whole bottle means that it might not be used up before it spoils. I’ve discovered those neat little four-packs of small bottles and keep both white and red wine on hand for cooking or the odd glass to drink. They are more expensive but then I’m not wasting anything. Also, I follow Aunt Julia Child’s advice for white wine for cooking—-buy Gallo dry vermouth. It’s shelf-stable even when opened and substitutes for white wine very well.
If you either can’t use alcohol or don’t want to buy something especially for a recipe, you might find this non-alcoholic substitution list helpful that I found on the pressure cooker Yahoo group.
Alcohol Substitutes for Recipes
Amaretto: non-alcoholic almond extract; orgeat Italian soda syrup; or marzipan.
Applejack or apple brandy: Unsweetened apple juice concentrate; apple juice; apple cider; or apple butter.
Apricot brandy: Syrup from canned apricots in heavy syrup; or apricot preserves.
Bourbon: Non-alcoholic vanilla extract.
Champagne and other sparkling wines: Sparkling apple cider; sparkling cranberry juice; or sparkling grape juice.
Cherry liqueur or brandy: Syrup from canned cherries in heavy syrup; Italian soda cherry syrup; or cherry preserves.
Coffee liqueur or brandy: Espresso; non-alcoholic coffee extract; or coffee syrup.
Creme de cacao: Powdered white chocolate mixed with water; non- alcoholic vanilla extract and powdered sugar.
Creme de cassis: Black currant Italian soda syrup; or black currant jam.
Creme de menthe: Mint Italian soda syrup; or non-alcoholic mint extract.
Gewurztraminer: White grape juice mixed with lemon juice, water, and a pinch of powdered sugar.
Licorice or anise flavored liqueur: Anise Italian soda syrup; or fennel.
Mirin: White grape juice mixed with lemon juice or zest.
Muscat: White grape juice mixed with water and powdered sugar
Orange liqueur or brandy: Unsweetened orange juice concentrate; orange zest; orange juice; or marmalade.
Peach brandy: Syrup from canned peaches in heavy syrup; or use peach preserves.
Peppermint schnapps: Mint Italian soda syrup; non-alcoholic mint extract; or mint leaves
Port: Concord grape juice mixed with lime zest; or cranberry juice mixed with lemon juice
Red wine: Grape juice; vegetable stock; cranberry juice; tomato juice; or concord grape jelly.
Riesling: White grape juice mixed with water and a pinch of powdered sugar.
Rum: Non-alcoholic vanilla or rum extract.
Sherry: Apple cider; non-alcoholic vanilla extract; coffee; or coffee syrup.
Vermouth: Apple cider; or apple juice mixed with lemon juice and water.
Vodka: Water; apple cider or white grape juice mixed with lime juice.
White wine: White grape juice; apple cider; apple juice; vegetable stock; or water.
If you either can’t use alcohol or don’t want to buy something especially for a recipe, you might find this non-alcoholic substitution list helpful that I found on the pressure cooker Yahoo group.
Alcohol Substitutes for Recipes
Amaretto: non-alcoholic almond extract; orgeat Italian soda syrup; or marzipan.
Applejack or apple brandy: Unsweetened apple juice concentrate; apple juice; apple cider; or apple butter.
Apricot brandy: Syrup from canned apricots in heavy syrup; or apricot preserves.
Bourbon: Non-alcoholic vanilla extract.
Champagne and other sparkling wines: Sparkling apple cider; sparkling cranberry juice; or sparkling grape juice.
Cherry liqueur or brandy: Syrup from canned cherries in heavy syrup; Italian soda cherry syrup; or cherry preserves.
Coffee liqueur or brandy: Espresso; non-alcoholic coffee extract; or coffee syrup.
Creme de cacao: Powdered white chocolate mixed with water; non- alcoholic vanilla extract and powdered sugar.
Creme de cassis: Black currant Italian soda syrup; or black currant jam.
Creme de menthe: Mint Italian soda syrup; or non-alcoholic mint extract.
Gewurztraminer: White grape juice mixed with lemon juice, water, and a pinch of powdered sugar.
Licorice or anise flavored liqueur: Anise Italian soda syrup; or fennel.
Mirin: White grape juice mixed with lemon juice or zest.
Muscat: White grape juice mixed with water and powdered sugar
Orange liqueur or brandy: Unsweetened orange juice concentrate; orange zest; orange juice; or marmalade.
Peach brandy: Syrup from canned peaches in heavy syrup; or use peach preserves.
Peppermint schnapps: Mint Italian soda syrup; non-alcoholic mint extract; or mint leaves
Port: Concord grape juice mixed with lime zest; or cranberry juice mixed with lemon juice
Red wine: Grape juice; vegetable stock; cranberry juice; tomato juice; or concord grape jelly.
Riesling: White grape juice mixed with water and a pinch of powdered sugar.
Rum: Non-alcoholic vanilla or rum extract.
Sherry: Apple cider; non-alcoholic vanilla extract; coffee; or coffee syrup.
Vermouth: Apple cider; or apple juice mixed with lemon juice and water.
Vodka: Water; apple cider or white grape juice mixed with lime juice.
White wine: White grape juice; apple cider; apple juice; vegetable stock; or water.
