Recipes that changed my pantry: capers

Matt really loves this dish, though Timmy doesn't. He liked it the first time! I made it for dinner on Sunday, just before Paul took Matt back to Radford.



Linguine with Tuna, Capers, & Raisins


A more elegant presentation would be to individually plate the pasta and then spoon the other items over it.


Sophisticated yet incredibly easy, this dish brings the flavors of Sicily to your table. Prep time is ten minutes.


1 pound dried linguine

1/2 cup extra virgin olive oil (I use 1/3 cup)

1 cup chopped onions

3 cloves garlic, finely chopped

1/2 t salt

1/4 t black pepper

2 (6-oz) cans tuna, drained

1/3 cup drained bottled capers

3/4 cup golden raisins

1/2 cup chopped fresh flat-leaf parsley


Cook pasta in a 6-8 quart pot of boiling water until al dente. Reserve 1 cup pasta cooking water, then drain pasta and return to pot


While pasta cooks, heat oil in a 12 inch heavy skillet over high heat until hot but not smoking and cook onions and garlic with salt and pepper, stirring occasionally until golden, 6 to 8 minutes.



Stir in tuna, capers, raisins, parsley, and reserved cooking water. Add tuna mixture to pasta, tossing to combine, and serve immediately.


Yield: Serves 4-6



Source: Gourmet Magazine 12/05 ( I got it from an online foodie group to which I belong)

Recipes that changed my pantry: Seasoned Salt

No, I am not going to suggest that you run out to the supermarket and buy seasoned salt. I am going to suggest that you make your own! If you have made Nebraska Homestyle Dressing or the breadcrumb coating mix, you should already have on hand the ingredients for this seasoned salt blend. If you haven't, and don't have the ingredients on hand, I suggest you buy the Lowry's Seasoned salt or a cheaper generic version. I don't suggest you run out and buy the ingredients for this recipe just to make seasoned salt! My son loves this stuff, and so do I. A small jar of it lives in my desk drawer at work.



SEASONED SALT

1/2 cup salt
1 tablespoon celery salt -- or celery seed
1 tablespoon garlic salt -- or garlic powder
1 tablespoon paprika
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon ground black pepper

1/2 teaspoon cayenne pepper (optional)


Place all ingredients in blender container. Cover and blend on high speed 20 seconds. Store in tightly covered container.


YIELD: 3/4 cup

SOURCE: Betty Crocker's Cookbook Copyright: 1978

NOTES : I keep this on the table and add it to most of my savory foods. It is a good MSG-free substitute for the commonly available seasoned salts. I almost always opt for the celery seed and garlic powder over the salts. It already has enough salt! Great on popcorn. The last batch I made with cayenne has just enough bite to let you know it is there. I would not add more than 1/2 teaspoon without calling it something different! The cayenne is my own addition. Betty Crocker had nothing to do with it!

Recipes that changed my pantry: bread crumbs

It has been a while since I posted one of these. This is from one of my favorite cookbooks: More With Less We were introduced to this cookbook when we lived in Kenya. It has very few convenience foods listed, and even has recipes for thick white sauce to replace the canned soups called for in many recipes. Alas, I usually still use the canned soup! I have not yet gotten there, I guess.

I used to make my own bread crumbs for this dish. I still could, I guess, but I think I am holding out for a food processor to make the job easier! I usually at least double this recipe.

COATING MIX FOR OVEN-FRIED CHICKEN

2 cups dry bread crumbs
1 1/2 t salt
1 1/2 t paprika
1 t celery salt -- or celery seed
1 t onion salt -- or onion powder
1/4 t pepper
1 t poultry seasoning -- optional
1/4 cup vegetable oil

Blend ingredients with fork or pastry blender until well mixed. Keeps unrefrigerated in tightly covered container.

When ready to use, preheat oven to 350 degrees F. Put 1/2 cup coating mix in plastic or paper bag. Moisten chicken pieces with water or milk and shake one piece at a time in bag. Add more mix as needed. Lay chicken skin-side up in greased pan and bake 1 hour or until tender. No turning needed.

Option: use for fish fillets. Bake 30 minutes

Description: "Like a well-known brand of bread-crumb coating mix for chicken"
YIELD: 2 1/3 cups
SOURCE: More-with-Less Cookbook, ed. Doris Janzen Longacre Copyright 1976, Herald Press, Scottdale, PA"
Recipe By Grace Anders, Souderton, PA

Serving Ideas : Bake potatoes along side the chicken.

NOTES I usually use the onion powder rather than the onion salt. If I use the celery seed, I try to grind the spices and herbs in the blender before adding the salt and bread crumbs. I usually use more pepper as my husband likes it that way. This works very well on skinless chicken, and I find that the pan doesn't really need to be greased. Maybe a quick squirt with non-stick spray.

Memorial Day Weekend

Our weekend was pretty quiet. We didn't go to New York, but Matt went to the Cappies Gala on Sunday. Since he was not personally nominated, we decided not to attend. It helped that he got a free ticket as a member of the board of the school's theatre troupe. Since we only have one car at the moment, as the other is getting a new engine, I drove him to the Metro. This is the first time he went on the Metro by himself, but he had no problem. I had gone with him on that route before, so it wasn't new to him. He is 18, after all! Graduating on June 13th. Also, our "Hamlet" got the Cappie for best lead actor in a play.

After I took Matt to the Metro, I took my shopping list to Wegman's. Of course, I got some additional stuff while there. I believe this is the first time my grocery cart went over $200. And I even skipped the fancy part of the store! I did, however, buy some fresh cherries and a cherry "stoner," which I would call a pitter. Matt is picturing little whacked out cherries. "Man, I am soooo stoned!"The main reason I bought the cherry stoner was to make a clafouti from a recipe I got on another list in 2002. (Recipe follows) Okay, so it takes me a while to get things done. I made the clafouti while getting dinner ready on Monday. We grilled some hamburgers. I put Matt in charge of the fire, and he was surprised. "When did I get assigned this job?" Mom: "About five minutes ago." They came out a little under done, but what the heck (please don't give me a food safety lecture). Back to the clafouti, I loved it! I could have eaten the whole thing! Paul, however, doesn't like cherries. Matt doesn't like custard. Timmy doesn't like either one. Sigh. And the recipe is so easy! So I took the rest of it to work with me this morning. The preschool ladies loved it! Pastor Andy is allergic to cherries and most other fruit. Dang. I will try it with other fruit or berries in the future. I did, however, get to eat Timmy's and Pastor Andy's pieces, so it was not a total loss

Then, this morning, I woke up a bit earlier than I usually do. Paul was taking his shower, so I had to use the potty downstairs. Now, when I wake up in the morning, I am a bit stiff. I know this, so I don't usually go downstairs until I have had my shower and moved around a bit. Couldn't do that this morning. I took the stairs carefully -- clung to the hand rail, took the stairs like a toddler, with each foot landing on each step. I still managed to slip and bounce down several stairs on my bum, crying "Ow, Ow, Ow!" on the way down. I was really impressed at the speed at which the shower was turned off and the door slammed open. I am amazed that Paul managed to get a towel on! Bless his heart. I am fine. The stairs are carpeted and my bum is well-padded. I am stiff and sore, though. Have a bruise on my heel (see Genesis 3:15), and I shudder to think what my bum looks like. Can't even blame the cats.The week has to get better, right?

Ruth

Here is the recipe I promised. The notes are from the person who originally posted it to the other list.

The recipe I'm using now is from Joy of Cooking (the new one). I did a blind tasting; made one from this recipe, and a second one from the recipe in Mastering the Art of French Cooking. We all liked this recipe better.

Almost Classic Cherry Clafouti

This custard-like dessert comes from the Limousin region of France. Classically made with unstoned black cherries on the theory that the cherry pits add flavor to the cake, this version is called "almost classic" because you have the option of using pitted cherries, a blessing to the unsuspecting. The mixture for a clafouti resembles a thick pancake or crepe batter and for this reason, according to Larousse Gastronomique, the Academie Francaise defined the clafouti as a "sort of fruit flan." Under protests from the residents of Limousin, the definition was changed to a "cake with black cherries" even though other types of cherries and even other fruits are used.

Preheat the oven to 375. Butter a 10-inch deep-dish pie pan.

Beat until frothy, about two minutes:
..4 large eggs
..3/4 cup sugar

Add and beat until smooth:
..1 cup milk (I tried both whole and skim and tasted no difference)
..1 Tablespoon Myers's Dark Rum (Ruth used Bacardi)
..2 teaspoons vanilla

Stir in :
..3/4 cup all purpose flour
..Pinch of salt

Distribute over the bottom of the pie pan:
..1 pound sweet cherries, pitted or not (frozen cherries, thawed and patted dry, or canned cherries, drained and dried, can be used)

Pour the batter over the cherries and place the pie pan on a baking sheet. (note; I don't do this, but I have a deep pie pan.) Bake the clafouti for 10 minutes; reduce the oven temperature to 350 and bake until the top has puffed (it will sink on cooling) and a toothpick inserted in the center comes out clean, about thirty-five minutes more. (I just look at how high it's risen, and short of shake it to see if the center looks set. I have never had it cook as quickly as 45 minutes; it is usually almost an hour.)

Transfer to a rack and cool for about 20 minutes. Dust with powdered sugar. Serve in wedges.

Keeps well in the fridge for several days. I microwave for about 15 seconds to take the chill off; it is supposed to be served warm but not hot.

YIELD: 1 pie - 6 to 8 servings
SOURCE: Joy of Cooking , 1997

Recipes that changed my pantry -- Barley

This is the recipe that made barley a staple in my kitchen.
It is from the "More-With-Less Cookbook," a Mennonite publication from Herald Press. If you don't have the book, get it. Don't argue with me. You can get it at or through your local Christian bookstore. You can also order it from Amazon.com. I usually give this cookbook as a wedding present. Great for people just starting out.

This recipe has the added attraction of being vegetarian, and even vegan if you use margarine.
My notes are in parenthesis.

Lentil-Barley Stew

Serves 6

Saute in large pan:
1/4 c. margarine (I use butter)
3/4 c. chopped celery
3/4 c. chopped onion
(I add a garlic clove, chopped, crushed, pressed, whatever)

Add:
6 c. water
3/4 c. lentils

Cook 20 minutes. Add:
1 qt. tomatoes, canned
3/4 c. barley or brown rice
2 t. salt
1/4 t. pepper
1/2 t. rosemary (one sprig fresh, if you have it)
1/2 t. garlic salt (I omit this in favor of the fresh garlic)

Simmer 45-60 minutes. Add:
1/2 c. shredded carrots
Cook 5 minutes and serve. (remove the rosemary stem)

Option (for you carnivores. I have never tried it this way):
Brown 3/4 lb. boneless pork shoulder, diced, then add celery and onion and saute until golden, omitting margarine. Proceed with recipe as given.

(I make this a lot for my family, and I usually add extra barley or rice and water to make the protein more complete.)
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Recipes that changed my pantry -- tomato soup

I have been considering a series of posts of recipes that changed my pantry. They didn't change my life, but instead, created in me a need to add to the staples I try to have on hand at all times.

I present for your consideration, Nebraska Homestyle Dressing. You might recognize this if you are from Nebraska or neighboring states. "Dorothy Lynch Homestyle Dressing" is what you will find in grocery stores. Here is my version, and the three recipes upon which I based it.

Enjoy!

* Exported from MasterCook *
Nebraska Homestyle Salad Dressing
Recipe By :Ruth Provance

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can condensed tomato soup
3/4 cup sugar
1/2 cup vinegar
1 cup vegetable oil
1/2 teaspoon garlic salt -- optional
3/8 teaspoon garlic powder
1 tablespoon dry mustard
1 tablespoon celery seed
1 teaspoon celery salt -- optional
1 teaspoon salt
1/2 teaspoon ground pepper
Combine all ingredients in a blender until smooth. Store in refrigerator, serve on lettuce salads


Description:
"The tomato soup salad dressing, after Dorothy Lynch"
Source:
"several sources, see notes"
Yield:
"2 1/2 Cups"
- - - - - - - - - - - - - - - - - - -

NOTES : This is drawn from three recipes I found in other cookbooks, and listed here as "Homemade French Dressing," by Irene Kaufman, "'Dorothy Lynch' Dressing" by Pam Anderson and Emma Jean Terrell, and "Home Style Dressing," by Deann Jensen. I chose the lesser amounts of oil and sugar, and the greater amounts of seasonings. The celery salt and garlic salt are listed as optional. Use them if you don't have the celery seed or garlic powder. In the other recipes, there is either one or the other.


* Exported from MasterCook *
"Dorothy Lynch" Dressing
Recipe By :Pam Anderson - Emma Jean Terrell


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can condensed tomato soup
1 cup sugar
1/2 cup vinegar
1 cup vegetable oil
3/8 teaspoon Garlic powder
1 tablespoon dry mustard
1 teaspoon celery salt
1 teaspoon salt
1/2 teaspoon ground pepper
Bring all ingredients to boil. Beat well and refrigerate or put in mixer and mix well - refrigerate.

Description:
"The tomato soup salad dressing, after Dorothy Lynch"
Source:
"A Book of Favorite Recipes,"
Copyright:
"1981"
Yield:
"2 1/2 Cups"
NOTES : From a community cookbook



* Exported from MasterCook *
Home Style Dressing (Dorothy Lynch Recipe)
Recipe By :Deann Jensen
Serving Size : 0 Preparation Time :0:00
Categories : Salad Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can condensed tomato soup
3/4 cup sugar
1/2 cup vinegar
1 cup vegetable oil
1 pinch Garlic powder
1 teaspoon dry mustard
1 teaspoon celery seed
1 pinch salt
1 pinch ground pepper
Blend ingredients together in mixer or blender until creamy. Store in refrigerator.

Description:
"The tomato soup salad dressing, after Dorothy Lynch"
Source:
"A Book of Favorite Recipes,"
Copyright:
"1981"
Yield:
"2 1/2 Cups"
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NOTES : From a community cookbook


* Exported from MasterCook *
Homemade French Dressing
Recipe By :Irene Kaufman
Serving Size : 0 Preparation Time :0:00
Categories : Salad Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can condensed tomato soup
1 cup sugar
1/2 cup vinegar
1 soup can vegetable oil
1/2 teaspoon garlic salt
1 tablespoon dry mustard
1 tablespoon celery seed
salt -- to taste
ground pepper -- to taste
Mix in bowl by hand
Put in bottle and shake well. 1/2 of recipe makes 1 catsup bottle
Description:
"The tomato soup salad dressing, after Dorothy Lynch"
Source:
"A Book of Favorite Recipes,"
Yield:
"2 1/2 Cups"
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NOTES : From a community cookbook

Recipe: Braised Short Ribs

I belong to a cooking group on the web, and figured since I was posting the recipe there, I would post it here, too! Enjoy.

The thing about buying beef in bulk is you sometimes get cuts that you wouldn't normally use. I don't believe I had ever cooked short ribs before, and Paul had gotten them out to thaw. I looked at fixing them for dinner last night, but every recipe called for long cooking, and it was already after six. So, we had macaroni and cheese with ham. I actually did make a white sauce for the cheese this time, as we were short on Velveeta.

Anyway, since the boys were leaving this afternoon for a Scout fishing trip on the Chesapeake, last night I decided to check for a crockpot recipe and we could have it for lunch before they left. The cookbook fell open to this page, so I figured that was a sign.

Braised Short Ribs

3 to 4 lb. lean beef short ribs (I suspect I had less, and they weren't very lean)
1/2 cup flour
1 1/2 teaspoons paprika
1 1/2 teaspoons salt
1/2 teaspoon dry mustard
2 medium onions, sliced and separated into rings
1 clove garlic, chopped (optional) (since when is garlic optional?)
1 cup beer, beef broth or water (I used beer)
2 tablespoons flour (optional)
3 tablespoons water (optional)

Place short ribs on broiler rack or in skillet and brown to remove fat; drain well. Combine 1/2 cup flour with the paprika, salt and dry mustard; toss with short ribs. Place remaining ingredients except 2 tablespoons flour and the water in crockpot; stir to mix beef ribs with onion rings (be sure onions are under beef ribs -- not on top). Cover and cook on low setting for 8 to 12 hours.

Remove short ribs to warm serving platter. If thickened gravy is desired, make a smooth paste of flour and water. Turn Crock-Pot to High setting and stir in paste. Cover and cook until gravy is thickened.

6 servings (about 3 quarts)

From "Rival Crock-Pot Cooking," Golden Press, Western Publishing Company, Inc. Racine, Wisconsin. Copyright 1975

Notes from Ruth: I didn't need to thicken the gravy as I had plenty of the flour/paprika mix to begin with and I used it all, even though I am pretty sure I didn't have 3-4 lbs of ribs. It cooked all night, longer than 12 hours, and was fine. I served it with rice, leftover veggies, and banana bread that Paul baked this morning from a mix. Matt and Paul liked it, Timmy, my picky one, hated it. Paul did suggest I not use beer next time. That could have been what Timmy didn't like. He doesn't like mustard, either.