Quick Fix

When you're pressed for time, and the holiday shopping season seems to be taking over your life (you know it's coming soon) here's a quick little ditty that you can put into your weekly repertoire and make in no time at all. It's my version of Cold Asian Noodles with Peanut Sauce. I sometimes eat this dish at night in a big bowl when I'm starving and really want to chow down some carbs, but mostly I wrap a small amount of noodles in lettuce leaves and pack them for travel when I'm on the go in my car. This is one of my go-to-meals when my fridge is almost empty and time is short. I think you'll like this noodle dish because it tastes just like the take-out version.

Asian Inspired Peanut Noodles

4 oz linguini or spaghetti cooked al dente
1 red bell pepper thinly sliced
3 oz snow peas
1/2 cup scallion sliced 1/4 inch

Peanut Dressing
3 cloves garlic minced
2 tsp grated fresh peeled ginger
1/4 cup creamy peanut butter
1/4 cup rice wine vinegar
1/4 cup low sodium soy sauce
1 T toasted sesame oil
1 T hot sesame oil
1 tsp sugar

Garnish
2 T chopped peanuts (I like the dry roasted)
Cilantro- however much you like- I like about 1/2 cup chopped, or whole leaves

Cook Pasta according to package directions. About one minute before pasta is scheduled to be done add snow peas. Cook another minute. Drain pasta and peas and rinse with cold water. Add red pepper and scallions to cooled pasta mixture.


In separate bowl add all ingredients for the dressing. Whisk dressing ingredients together and pour over pasta mixture. Toss and place pasta mixture on lettuce leaves if you like, or serve in soup bowls and garnish with crushed peanuts and cilantro.

Here's the re-mix: This one's all about canned items. Make this as vegetable laden and easy as you can by adding canned Chinese mushrooms and sliced baby corn. My cupboard is usually stocked with all sorts of Asian vegetables, but this week I was out of luck. Another addition for this kind of dish is canned bean sprouts. At first I was hesitant about using them (because they were canned and not fresh), but trust me, they are pretty darn fabulous and help you stretch that dollar.

North African Chicken

In my never ending quest to keep things exciting in the kitchen, the other night I took my tastebuds on a trip and made what I'm now calling North African Chicken. I have a collection of miscellaneous, loose recipes that I recently perused, and left a recipe for North African Meatballs on top with the hope that I'd make it before it got lost in the stack again. The thing that intrigued me about this recipe was the combination of ingredients in the sauce.


I've been making a lot of meatballs lately and didn't have any ground meat in reserve. But I did have two chicken breasts and all the other ingredients the recipe called for, so I got down to business and made a flavorful, exotic, low fat dish that simmered on the stove top for 40 minutes. It's another quick, one-pot wonder that I'll definately make again.

I have no idea where the original recipe came from since my copy was handwritten by me, so I can't give anyone credit. I'm thinking it was an internet site where no name was published. Anyway, thank you internet.

North African Chicken

2 tsp canola oil
1 cup onion chopped
3 cloves garlic chopped
1 lemon zested
12 olives chopped (original recipe called for 1/2 cup) I used Kalamata
1/4 tsp ground cinnamon
1 tsp crushed red pepper flakes
1/2 cup white wine
1 15 oz can diced tomatoes
1/4 cup water
1 tsp sugar
salt
black pepper
2 chicken breasts, skinned with bones left in
2 cups cooked brown rice (my contribution)

Salt and pepper chicken breasts and set aside. In large saucepan saute onion in oil over medium low heat. You want to sweat the onions and not brown them (about 5-7 minutes). Add garlic and cook another minute more. Add lemon zest, olives, cinnamon and red pepper flakes and cook 1 minute. Add white wine and let it reduce for 1 to 2 minutes. Stir in tomatoes and water. Add a pinch of salt, 1/4 teaspoon of black pepper and sugar. Bring to boil and add seasoned chicken breasts. Reduce heat to a low simmer, cover and cook 35 to 40 minutes. Remove chicken, cool slightly and take the meat off the bones. Place chicken pieces back into the sauce and serve.



I added 2 cups of cooked brown rice to my dish and it was delicious. However, I did some research after preparing this, and discovered that couscous is a staple in the North African kitchen, and that would be a wonderful way to soak up the aromatic liquid.

Sweet and Scrumptious

October 14th would have been Sharon's mom's birthday. Rae Fox was a warm hearted, giving and wonderful gal known for her skills in the kitchen, so I decided it was the perfect time to cook up one of her recipes and then post it for you guys to enjoy.

Rae Fox at 28, taking in the scenery from a New York roof top

At first I was going to make Rae's Almost Famous Scrumptious Meatballs and Spaghetti Sauce but the recipe couldn't be found. So I opted for her Sweet and Sour Swedish Meatballs which are scrumptious as well and a quick fix to boot! Even though back in the day slaving over the stove was par for the course, I promise- you can make these little darlings in 45 minutes tops. The ingredients are simple and brought back a most pleasant taste sensation from my childhood. The sweet and sour sauce is the EXACT, I mean EXACT!!! same sauce my mom used to make with her stuffed cabbage. It's a great memory and an even better recipe.

Rae Fox's Sweet and Sour Swedish Meatballs

1 pound ground beef

1/4 cup cooked brown rice

1/2 medium onion grated

1 clove garlic grated

1/2 tsp salt

2 T parsley chopped

1 egg slightly beaten

1/4-1/3 cup lemon juice-I used the juice of 2 lemons

1/4 tsp vinegar- I used rice vinegar

1/2 cup brown sugar

1 15 oz can tomato sauce

1 15 oz can water

To make the meatballs: Combine rice, onion, garlic, salt, egg and parsley. Add ground beef and gently mix with your clean hands. Form meatballs about golf ball size. You should get about 15 meatballs. Set aside.

To make the sauce: In large pot over medium low heat add lemon juice, vinegar, brown sugar, tomato sauce and salt. Combine with spoon or whisk until brown sugar has dissolved. Add meatballs and enough water to almost cover the meatballs. I found that 15 ounces of water did the trick. Keep the heat at a low simmer and cook meatballs for 30 minutes, tossing them in the sauce every so often.

Remove meatballs to a separate plate and simmer the sauce for about 5 to 10 minutes to concentrate the flavors and thicken it up a bit. I let it reduce about 1 inch from where it started.

Pour sauce over meatballs and serve. These meatballs are a great appetizer, which is how I enjoyed them on night number one. Reheated the next night they were delicious with brown rice and a salad. This is one of those recipes that is even better the second day. So I say, make a double batch. You won't be disappointed. Thanks Rae.

Still Stewed

I've been stewing a lot of chicken this year. It all started with my mom's old stand-by:

And then there was the Bashian Marinade Fiasko:

The African Kedjenou:

And the Asian obsession:

I've come to the conclusion that this kind of cooking is perfect for my no fuss style in the kitchen. I love a one pot meal that offers easy clean up, great aromas throughout the house, and leftovers that re-heat beautifully. And let's not forget how figure friendly and healthy this type of cooking is. So where do I go from here I wonder, to keep up my excitement? How about the exotic land of India.

A few weeks ago I was watching a new show on the food network hosted by an adorable gal named Aarti Sequeira. She's from India and was making an Indian version of our American Sloppy Joe's. That's not one of my favorite things to eat, yet the sauce she was concocting sure got my attention. I made a note to myself to incorportate her saucey spices in my next stewed chicken creation. And the only thing I didn't have in my pantry or fridge to complete this dish was the spice mix called Garam Masala. If you're not familiar with this seasoning, it's simply a combination of cumin, coriander, cardomom, pepper and cinnamon, and other spices indigenous to Indian cooking. You can make it yourself, but I took the easy route and bought a bottle in the spice aisle of my supermarket for about six dollars.

Indian Inspired Stewed Chicken and Sweet Potatoes

4 bone in chicken thighs, skin removed

salt and pepper

1 T canola oil

1 cup diced onions

1 cup diced green and/or red peppers

2 T minced fresh ginger

1 T minced garlic

1 Serrano chile, seeds included, thinly sliced (I'd use 2 next time)

1 tsp Garam Masala

1/2 tsp paprika

1 15 oz can tomato sauce

1 14.5 oz can low fat, low sodium chicken broth

2 medium size sweet potatoes peeled and cut into 2 inch dice

1/4 cup fresh cilantro for garnish

Salt and pepper the chicken and set aside. Over medium low heat in large pot add canola oil. When oil is warm, add onions and peppers. Cook about 5 minutes until the vegetables have softened, but not browned. Add garlic and ginger and cook for about 1 minute. Add Garam Masala, paprika, 1/2 tsp of salt, black pepper and the Serrano chili. Stir for about 30 seconds and you'll begin to smell the spices emitting their warmth. Add the tomato sauce and chicken broth and increase heat to a rolling simmer. Add chicken, reduce heat to low and cover pot. Cook 25 minutes at a gentle simmer. After 25 minutes add the diced sweet potatoes and continue to cook with the chicken for 15 to 20 minutes. Your Indian stew is ready. I like to serve this with rice, and next time maybe even toss in some raisins toward the end of cooking. I really enjoyed this meal and will make it again for sure.

A Square Meal Updated

I recently re-vamped my Breakfast Strata. I changed some of the ingredients and lost the bread (because I've been eating waaay too much bread lately and last years' wardrobe has become a bit snug). So now I guess it's no longer a strata but a baked Western style omelet with tofu sausage patties. If you're making an icky tofu face now, I totally understand. However Morningstar Farms has a great product and I want you to hear me out.

Their sausage patties taste like the real thing. Plus they're filling and won't have you reaching for a cookie or donut mid-morning in the office. They're low in fat and carbs, have no cholesterol and are high in protein. And they're really yummy. Remember- I can be a food snob, and I think these little darlings are great.

Western Style Baked Eggs

4 Morningstar Farms sausage patties

1 cup onions diced (by now you know I use frozen, already diced)

1 cup red and green peppers diced (ditto)

1 T canola oil

1/4 cup low fat cottage cheese

1 cup shredded low fat cheese (Italian Blend in a bag is good- so is the Jack if you can find it)

salt and pepper

16 oz container egg substitute

Pre heat oven to 350 degrees. Prep 8 x 8 inch baking dish with cooking spray. Set aside. In large saute pan over low flame, sweat onions and peppers in canola oil. Season with salt and pepper. The veggies should be tender and aromatic in about five minutes. Set aside to cool. While vegetables are cooking, prepare sausage patties in microwave according to package directions. Set them aside to cool and then cut them into 1/4-1/2 inch pieces. In medium size bowl place cooled onions, peppers and sausage pieces. Add cottage cheese and shredded cheese and stir to combine. Add another pinch of salt and pepper and stir again.

Pour vegetable/sausage/cheese mixture into prepared baking dish and add egg substitute. Let sit for 5 minutes. Bake 45 minutes. Let cool on wire rack.

When cool, I carefully remove the cooked eggs from the baking dish and slice into 6 servings, (I usually eat one slice immediately) and return the rest into the pan, cover with foil and refrigerate. In the morning I nuke a slice for one minute. Sometimes I serve with salsa or sliced tomatoes. And when I'm in the mood, ketchup really does the trick.

Eleanor's Meatballs

When I was a young mom there was a babysitter in the neighborhood that all the new mothers would fight over. She was very attentive to the kids which was obviously important. But she had another trait that really made her number one on everyone's list- she was a fabulous cook. After a long day at work I'd come home to a plate of her meatballs and spaghetti and would feel like a princess. I've kept her recipe in my (now) antique recipe box for 30 plus years and make sure after I read it, it goes right back inside for safe keeping. Delicious, no-fail mealtballs. And even back then, she was baking, not frying them.

Eleanor's Meatballs

with a few variations from me

• 1 to 1-1/4 pounds lean ground beef
• 1 large egg
• 1/2 cup bread crumbs
• 1/2 - 3/4 cup water
• 1 T crushed red pepper flakes (optional)
• 1/4 cup flat leaf parsley finely chopped
• 1/4 cup onions finely chopped (optional)
• 3/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese (optional)

The secret to Eleanor's meatballs is that she first combines all the ingredients except the meat. The meat goes in last because as you might know, the less you handle ground meat, the lighter the meatballs.

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Pre heat oven to 350 degrees. In large bowl combine bread crumbs and water (start with a 1/2 cup water and see if you need more). I like the consistency to be like thick hummus. Add egg, parsley, red pepper flakes, onion, salt and pepper. Add ground meat and gently incorportate. I use my hands. Form 20 meatballs (about 1-1/4 inches in diameter)- that's what I usually get from this mixture. Place meatballs on baking sheet prepared with cooking spray. Bake 20 minutes and place into a pot of simmering tomato sauce for ten minutes. Serve over spaghetti or linguini. When I made this last week I also sauteed some spicy chicken sausages that were a welcome complement to the meatballs.

Both meatballs and sausages (which I sliced into 1 inch rounds) went into a bubbly pot of store-bought Classico spaghetti sauce. And then landed atop a plate of linguini. A garnish of red pepper flakes and parsley would have been nice, but I couldn't wait.

Later in the week I heated the meatballs and sausages and created an ooey, gooey mozzarella filled, toasted pita sandwich that was so messy I had to eat it with a fork. As you can imagine, it was simply heaven. Thanks Eleanor!

Applicious

When I started this blog almost a year ago I was going to share my recipe for apple bread but opted for pumpkin instead because I thought the apple was too fussy for an introductory post. Apples are a fussy fruit. First of all there are so many varieties and if you're not familiar with their qualities, you never know what kind to buy. Secondly, if you're cooking with apples, more than likely they have to be peeled and sliced or chopped. Time consuming. And of course, then they oxidize and turn brown. Let's put these negatives aside and dive into a tasty apple quick bread that's very forgiving and tastes great. Set aside time for peeling, grating and clean up and you'll be very happy you put forth the effort. Plus, the re-mix offers a lot of choices.

Apple Quick Bread

Makes 2 loaves (4 1/2 x 8 inch pans, measured on the top)

Cooking spray

1 T AP flour for dusting loaf pans

1 cup AP flour

1 cup whole wheat flour

1 cup quick or old fashioned oats, ground in food processor or spice grinder

1/2 tsp salt

2 tsp baking soda

1-1/2 tsp ground cinnamon

1/2 cup canola oil

1/2 cup unsalted butter, room temp

1/2 cup Splenda Brown Sugar Blend

1 cup Splenda No Calorie Sweetner

4 large eggs, room temperature

1-1/2 tsp pure vanilla extract

3 cups peeled, grated apples (I used 3 large MacIntosh)

Juice of 1 lemon

Pre heat oven to 350 degrees. Prep 2 loaf pans with cooking spray and a light dusting of flour. In medium size bowl combine AP flour, whole wheat flour and ground oats. Add salt, baking soda and cinnamon and whisk to incorporate. Grate apples in food processor or use a hand grater and squeeze lemon over the fruit to eliminate browning. In large bowl combine canola oil, butter and both sugars. Mix for 3-5 minutes (I use a simple hand mixer). Add eggs and vanilla. Mix until mixture is smooth and luscious. Slowly add flour mixture. Don't over mix. Fold in grated apples and turn into prepared loaf pans. Bake 50 to 60 minutes until toothpick comes out clean. Let cool in pans on wire rack 15 minutes. Remove from loaf pans and continue to cool on wire rack. Slice and enjoy. This bread is great with butter and even better with cream cheese.

Re-mix and tips: If you don't have whole wheat flour or oats, use all AP flour. The recipe works fine. Granny Smith and Fuji apples are a great substitute for the Macs. And if you have any no-sugar-added applesauce in the house, toss in 1/2 cup before you mix in the dry ingredients- more flavor, more moisture. By the way, this recipe also works with 2 large eggs and 1/2 cup of egg substitute. If you like nuts, add 1 cup of your favorite (chopped). And if you're a raisin fan add a cup of those too. Apple Raisin Nut Bread is deliciously dense and hearty. You must try it toasted. And if you want to get a bit decadent, add a streusel-like topping: 1/2 cup of AP flour or ground oats, 1/2 cup Splenda No Calorie Sweetner, 4 T butter, 1 tsp ground cinnamon and 1/4 cup chopped nuts.