The Charmed Kitchen

Cranberry Juice

I bought quite a few bags of cranberries right after Thanksgiving and popped them in the freezer for later use. Decided to make cranberry juice last night. The juice came out great. Nothing like store-bought. It was really easy, too. I started with 5  (12oz.) bags of cranberries. I measured them out and added the same amount of water- each bag was just under 4 cups of berries so I added 3 1/2 cups of water for each bag. I brought this mixture to a boil and let it cook until the berries starting popping. I strained the juice twice. First time through a fine strainer and second time through a strainer lined with cheesecloth. I returned the juice to the pot and brought it up barely to a simmer. To sweeten it I added 6 oz. of frozen apple juice concentrate and less than a cup of sugar. Once the juice was up to a simmer I let it cook 5 minutes and then ladled it into clean, hot quart canning jars. I filled them to about 1/4 inch from the top, wiped the rims and closed the jars. I also used the last of it to fill a pint jar. Processed in a boiling water bath for 15 minutes. Ended up with 4 quarts and 1 pint for my efforts.  Don’t discard the pulp- you can make fruit roll ups with it.

Layered Bean Salad

This is one of the dishes we made in class last night. Fresh and colorful it was a big hit. It uses both green and yellow split peas in something other than soup. You can scale back the amounts- it does make a lot. The dish was inspired by my nephew  Danny’s love of sand art.

  Layered Bean Salad

 1 c. each green split peas, yellow split peas and red lentils

1 can black beans, rinsed and drained

1 can butter beans, rinsed and drained

1 c. diced sweet onion

1 c. diced sweet pepper

1 c. grated carrot

Cook split peas and lentils separately just until tender. Split peas, both green and yellow will take 20 minutes. Red lentils will take about 8-10 minutes. Drain and rinse each under cold water when done and set aside until ready to use, or you can cook them a day ahead and keep chilled. Each will yield about 2 1/2 c. cooked.

In large glass bowl, place the following ingredients in this order.

Black beans, butter beans, green split peas. yellow split peas. onion, red lentils. carrots and peppers. Pour over dressing and chill several hours or overnight. Serve on a bed of greens.

Dressing *

1/2 c. oil

1/2 c. vinegar

1 (14 oz.) can diced tomatoes, undrained

2-3 T. sugar

1/2 c. parsley or cilantro

1 t. each chili powder, cumin and salt

dash hot sauce

 Combine in a blender or food processor until smooth.

*Note: Any bottled dressing you like can be used. Italian works very well. In class I served it with a balsamic dressing.

Chicken with Olives

In an attempt to use leftovers from a recent dinner with friends I ended up with a great chicken dish. I had some leftover green olives  and white wine. I had some chicken I wanted to cook and I decided to use these leftovers in the dish. The end was result was very tasty.

I had some boneless skinless chicken breasts that I had cut into thin strips and marinated in sherry. I started the dish by sauteing chopped onions (also leftover from chili night) in oil. I added some sliced baby sweet peppers and sliced garlic. I tossed in the chicken and the olives and cooked it until the chicken was cooked through. I then added some of the white wine to the pan and let the sauce reduce. I didn’t add much salt because of the saltiness of the olives but I did finish the dish with some fresh ground pepper and a little basil. The dish could be served as is or over cooked pasta or rice.

2014  Schedule

My classes are held in a number of different venues. It is important to register early so you won’t be shut out or so the class will not be canceled. Most classes are demonstrations with plenty of food for tasting and recipes to take home. Registration fees vary from one location to the next. Food fees are payable to me the night of the class. Unless otherwise noted all classes are from 7-9 pm.

Mentor

Mentor classes are held at Wildwood Center at 7645 Little Mountain Road. Unless otherwise noted all Mentor classes are held on Tuesdays. You can register online at CityofMentor.com/play or by phone at 440 974 5720 from Cleveland call 440 942 8796.

Classes in Mentor sell out quickly. Please be sure to ask to go on the waiting list if the class you want to attend is full. We do get openings and if there are enough people on the waiting list we can always schedule an additional session. Cost to residents is $14, non-resident fee is $17. That does not include the food fee paid to me the night of the class. Unless noted- all Mentor classes are on Tuesdays.

Winter 2014

Jan. 14: Gourmet Vegetarian: Cooking without meat does not mean your food has to be tasteless or boring. In fact you can create terrific gourmet meals and your guests will never miss the meat. In class you will learn how to make nutritious foods elegant, too. There will be plenty of foods to try in class and recipes to take home. Food Fee $8.00.  

Jan. 21: Soups of the World: Soup seems to be the universal comfort food. From hearty to light, piping hot to icy cold soup recipes are as different as the places they come from. This class will explore many cultural soup traditions. From Eastern Asia to Eastern Europe, South America to West Africa you will get a chance to sample soup from all over the globe. Recipes will also be provided. Food Fee $9.00  

Jan. 28: Wok This Way: Stir-frying can be a fun and fast way to prep dinner. With wok cooking vegetables are still crisp and colorful and you haven’t spent the whole evening in the kitchen. It also does not need to be only Asian-style dishes. In class you’ll learn to cook like a pro with a wok in dishes from all over the world. There will be plenty to taste in class and recipes for home. Food Fee: $9.00 

Feb. 4: For Chocolate Lover’s Only: For many people consuming chocolate is one of life’s great joys. Cooking with chocolate can be enjoyable, too. From the basics of handling and working with chocolate to baked treats this class will give you plenty of ways to indulge. You will get a chance to taste plenty of chocolate treats and will have recipes to take home. Food Fee: $9.00

Feb. 11: Eat Better for Less: In today’s economic environment every penny counts. Food prices are making it harder to feed your family on a budget. This class will focus on strategies for eating good food and saving money, too. Seasonal shopping, food storage, preservation and where to shop are among the topics. There will recipes to sample in class and many recipes for home. Food Fee $8.00

Feb. 18: One Pot Meals: You can create tasty meals for your family without creating chaos in your kitchen. This class is all about making meals that cook in one dish for easy preparation and easy clean up. From casseroles to soups you’ll get to sample a wide array of dishes and you’ll get plenty of time saving tips as well as recipes to take home. Food Fee $9.00.      

Mar. 11: Foods of Italy: A country of diverse regions, people and cuisine, Italy has long been the home of great cooking. From classics like polenta, risotto and tiaramisu to earthy country dishes this class will expose you the foods of Italy in all their many forms. There will of course be much sampling to do and recipes to help you bring a little bit of Italy home with you. Food Fee $9.00.

Mar. 18: Morocco and North Africa: Treat yourself to something a little different in this class. You’ll learn how to make rich savory dishes with spices that will be certain to expand your cooking skills. Both the meat-based and vegetarian dishes of this part of the world will delight you with both their flavor and simplicity. There will be several dishes to try in class and many recipes to take home. Food Fee $9.00.

Mar. 25: South America: The foods of Brazil, Argentina and Chile are more popular than even. In class you will learn how to make some of the dishes that is making the world take notice. From soups to salads to tasty main dishes these rich cultures have created a rich cuisine. There will be sampling in class and recipes for home. Food Fee: $9.00.

Apr. 1: Southern Comfort: No matter where you live you have probably enjoyed some of the wonderful dishes from this regional cuisine. With long growing seasons and a rich multicultural heritage Southern cooking combines simple, classic dishes and homey favorites. From grits to praline this class will give you the chance to taste an array of dishes with many more recipes for home. Food Fee $9.00

Apr. 8: Easter Baking: Baking is very much a part of our holiday traditions. Some breads are associated with springtime and Easter. In class you’ll taste breads and other baked treats from different cultures. You’ll get recipes from hot cross buns and Easter bunny rolls to Bird’s Nest Biscotti plus you’ll have the chance to do some hands on work. You’ll also get tips on how to bake better bread. Food Fee $8.00

Apr. 22: Tea Time: Serving tea in an English tradition that is gaining popularity here. Learn how to make proper tea and how to make all the tasty treats that are part of a proper tea party.  From scones to lemon cake and cucumber sandwiches to crumpets you will get a chance to taste several tea party foods and you will receive plenty of recipes to take home. Food Fee $9.00

Apr. 29: Skillet Dinners: Simple and fast is a good way to describe skillet dinners. In class you’ll get plenty of recipes and tasty samples of meals made on top of the stove. Many are made in 30 minutes or less, perfect for weekday dinners or any time you want a home-cooked meal in less time. Some take more time, but are well worth the wait. Food fee $9.00

May 6: Cupcakes: Get in on the hottest trend in baking. Cupcakes are loved by young and old and can be the right dessert for casual and formal events alike. In class you will get recipes for a variety of cupcakes and frostings including chocolate mint, very vanilla, lemon, strawberry, pumpkin and many more. This will be a hands-on class with a chance to bake and decorate cupcakes. Food Fee $8.00.

May 13: Breakfast in Bed: Pamper the ones you love as well as yourself with picture perfect breakfast foods. Besides learning the basics of preparing eggs and omelets you will also learn how to make fun foods like chocolate waffles, peanut butter pancakes and even homemade granola. There will plenty to taste in class and recipes to take home. Food Fee $8.00

May 20: Go Green, Cooking with Leafy Green Vegetables:  We know we should eat them but many of us just aren’t sure what to do with leafy green vegetables. This class will give plenty of tasty recipes using all sorts of greens. From delicate salad greens to the hearty winter greens you will learn how to prepare them all. Collards, beet greens, kale, broccoli rabe, spinach, chard, dandelion greens and many more. There will recipes to sample in class and recipes for home. Food Fee: $8.00

Fairview Hospital Wellness Center

Located at 3035 Wooster Rd., in Rocky River, the Wellness Center is operated by Fairview Hospital, a Cleveland Clinic hospital. Unless otherwise noted classes here are on Mondays. For more information, or to register for classes, visit fairviewhospital.org/wellnesscenter or call 440-356-0670.

Winter/Spring  2014

Jan. 13:  5 or Fewer: If you are tired of recipes with long ingredient lists try this class. All the recipes use 5 or fewer ingredients. Mostly main dishes and sides there are also some delectable desserts. Learn to make dinner simply, often using items you can have on hand and by using some convenience foods. Food Fee $9.00.

Jan. 20: One Pot Meals: You can create tasty meals for your family without creating chaos in your kitchen. This class is all about making meals that cook in one dish for easy preparation and easy clean up. From casseroles to soups you’ll get to sample a wide array of dishes and you’ll get plenty of time saving tips as well as recipes to take home. Food Fee $9.00.

Jan. 27: Around the World with Pizza: Does your family have pizza every Friday night?  Getting bored with the same old traditional pizza? Even though pizza originated in Italy, today we can enjoy it with the taste influence of many other cultures.  Take a trip around the world and learn how to prepare pizza such as Asian Pizza, Chicken Fajita Pizza, Greek Pizza, Double Dutch Extra Cheesy Pizza and more.  Samples will be available for everyone to enjoy!  Next Friday night surprise your family with one of these new pizza variations! Plenty of recipes to take home, too. Food fee $9.00.

Feb. 3: For Chocolate Lover’s Only: For many people consuming chocolate is one of life’s great joys. Cooking with chocolate can be enjoyable, too. From the basics of handling and working with chocolate to baked treats this class will give you plenty of ways to indulge. You will get a chance to taste plenty of chocolate treats and will have recipes to take home. Food Fee: $9.00

Feb. 10: Soup’s On: What could be nicer than a simmering pot of homemade soup? In this class you’ll learn how to make wonderful soups staring with how to make stock from scratch. You’ll get to taste Tomato Bisque and Cabbage Soup along with Bean and Barley. There will plenty of recipes to take home, too. Food Fee $9.00

Feb. 17: Skillet Dinners: Simple and fast is a good way to describe skillet dinners. In class you’ll get plenty of recipes and tasty samples of meals made on top of the stove. Many are made in 30 minutes or less, perfect for weekday dinners or any time you want a home-cooked meal in less time. Some take more time, but are well worth the wait. Food fee $9.00

Mar. 3: Eat Your Vegetables: From artichokes to zucchini, this class will teach you how to cook vegetables for maximum flavor and nutrition. There will be a chance to taste several vegetable dishes in class and you will get plenty of recipes for home. There will also be information on freezing. Food Fee $8.00.

Mar. 10: Focaccia, Bruschetta & Bread Sticks:  Simple Italian Breads: Tell your family you’re serving Focaccia Bread or Bruschetta or and they may look at you funny.  But watch their faces change once they take their first bite!  Learn how to prepare Focaccia, a dimpled, Italian flat bread that is a “cousin” to pizza, Bruschetta, a classic Italian appetizer, and Bread Sticks that will compliment any Italian meal. Recipes include Herbed Focaccia and Fennel Breadsticks. There will plenty to taste in class and recipes for home. Food Fee $8.00.

Mar. 24: Eat Better for Less: In today’s economic environment every penny counts. Food prices are making it harder to feed your family on a budget. This class will focus on strategies for eating good food and saving money, too. Seasonal shopping, food storage, preservation and where to shop are among the topics. There will recipes to sample in class and many recipes for home. Food Fee $8.00

Mar 31: Vegetarian Cooking: Watching your cholesterol? Looking for an alternative to meat and potatoes? In this class you will learn the basics of eating meatless meals including ‘protein pairing’ and how to make food the family will enjoy, too. Whether you are already a vegetarian or just want a change of pace this class will give you a lot of information and plenty of good food. There will recipes to take home and samples to taste in class. Food Fee $8.00.

Apr. 7: Cooking With Tortillas: If the only time you eat a tortilla is at a Mexican restaurant be prepared to be pleasantly surprised. The flour and corn tortillas in the dairy counter at your grocery store can be used for everything from appetizers to breakfast, sandwiches to desserts. You’ll learn how to make Mexican and non-Mexican dishes including a baked egg roll! Tortillas are easy to use and can make cooking easier. Recipes to take home and plenty of samples to taste in class. Food Fee $8.00

Apr. 14: Wok This Way: Stir-frying can be a fun and fast way to prep dinner. With wok cooking vegetables are still crisp and colorful and you haven’t spent the whole evening in the kitchen. It also does not need to be only Asian-style dishes. In class you’ll learn to cook like a pro with a wok in dishes from all over the world. There will be plenty to taste in class and recipes for home. Food Fee: $9.00 

Apr. 28: Mediterranean: With a beautiful climate and access to the sea the foods of the Mediterranean will awake your senses. From the Grecian Isles to foods of the Middle East you will get a chance to try some tasty, simple dishes that you can easily duplicate at home. Plenty of recipes for home, too. Food Fee: $9.00. 

SELREC/ Adult

South Euclid/ Lyndhurst Recreation Department classes are held in the cooking room in Beachwood Middle School. To register for classes you can call 216 382 4300.  You can also request a brochure for all SELREC classes when you call.

Winter 2014

Jan. 15: Chowders and Stews: This class is all about the ultimate comfort foods. Learn how to make all kinds of warm, thick and creamy dishes for chilly nights You will get a chance to sample several dishes in class and will have plenty of recipes for home. You will also learn how to thicken chowders and stews without flour or cornstarch. Food Fee $9.00

Jan. 23: One Pot Meals: You can create tasty meals for your family without creating chaos in your kitchen. This class is all about making meals that cook in one dish for easy preparation and easy clean up. From casseroles to soups you’ll get to sample a wide array of dishes and you’ll get plenty of time saving tips as well as recipes to take home. Food Fee $9.00.

Feb. 6: For Chocolate Lover’s Only: For many people consuming chocolate is one of life’s great joys. Cooking with chocolate can be enjoyable, too. From the basics of handling and working with chocolate to baked treats this class will give you plenty of ways to indulge. You will get a chance to taste plenty of chocolate treats and will have recipes to take home. Food Fee: $9.00

Feb. 12: Soup’s On: What could be nicer than a simmering pot of homemade soup? In this class you’ll learn how to make wonderful soups staring with how to make stock from scratch. You’ll get to taste Tomato Bisque and Cabbage Soup along with Bean and Barley. There will plenty of recipes to take home, too. Food Fee $9.00

Feb. 20: Chili: Chili is almost as American as apple pie. You can’t believe how many types there are. There are some with tons of meat and some with none. There is lentil chili and even white chili. In class you’ll get to sample several and take home the recipes for many more. Food Fee $9.00. 

 Feb. 26: More One-Pot Meals: One- pot meals can be casseroles, crock pot meals, stews, soups and skillet dinners. Most are easy to prepare and leave behind a minimum of dishes. They are also comfort foods everybody loves. In this follow-up class the instructor will share even more of her favorite one-pot dinners including both meat-based and vegetarian meals. There will also be hints on getting the most from a crock pot.  Food Fee: $9.00.

Mar. 5: Wok This Way: Stir-frying can be a fun and fast way to prep dinner. With wok cooking vegetables are still crisp and colorful and you haven’t spent the whole evening in the kitchen. It also does not need to be only Asian-style dishes. In class you’ll learn to cook like a pro with a wok in dishes from all over the world. There will be plenty to taste in class and recipes for home. Food Fee: $9.00 

Mar. 13: Focaccia, Bruschetta & Bread Sticks:  Simple Italian Breads: Tell your family you’re serving Focaccia Bread or Bruschetta or and they may look at you funny.  But watch their faces change once they take their first bite!  Learn how to prepare Focaccia, a dimpled, Italian flat bread that is a “cousin” to pizza, Bruschetta, a classic Italian appetizer, and Bread Sticks that will compliment any Italian meal. Recipes include Herbed Focaccia and Fennel Breadsticks. There will plenty to taste in class and recipes for home. Food Fee $8.00.

Mar. 19: Won Tons: These little squares and circles of dough are for more than just soup. Easy to work with and versatile they can be transformed in minutes into appetizers, main dishes, sides dishes and desserts. No time to cook- wontons may be the answer. In class we’ll learn how to roll and fold them to make many dishes including Crab Rolls, Chicken Chowder Bites, Pumpkin Ravioli, Cheddar Bacon Rolls, Pot Stickers, Chocolate Fried Pies and so many more. Some hands-on in this class. Food Fee $8.00

 Beachwood Recreation

Cooking classes for Beachwood Recreation are held at the Beachwood Middle School in the home ec room. The School is located on Richmond Road behind the library. You can register by calling 216 292 1970.

All classes listed in Selrec schedule can also be registered through Beachwood Rec.

Winter 2014

Jan. 15: Chowders and Stews: This class is all about the ultimate comfort foods. Learn how to make all kinds of warm, thick and creamy dishes for chilly nights You will get a chance to sample several dishes in class and will have plenty of recipes for home. You will also learn how to thicken chowders and stews without flour or cornstarch. Food Fee $9.00

Jan. 23: One Pot Meals: You can create tasty meals for your family without creating chaos in your kitchen. This class is all about making meals that cook in one dish for easy preparation and easy clean up. From casseroles to soups you’ll get to sample a wide array of dishes and you’ll get plenty of time saving tips as well as recipes to take home. Food Fee $9.00.

Feb. 6: For Chocolate Lover’s Only: For many people consuming chocolate is one of life’s great joys. Cooking with chocolate can be enjoyable, too. From the basics of handling and working with chocolate to baked treats this class will give you plenty of ways to indulge. You will get a chance to taste plenty of chocolate treats and will have recipes to take home. Food Fee: $9.00

Feb. 12: Soup’s On: What could be nicer than a simmering pot of homemade soup? In this class you’ll learn how to make wonderful soups staring with how to make stock from scratch. You’ll get to taste Tomato Bisque and Cabbage Soup along with Bean and Barley. There will plenty of recipes to take home, too. Food Fee $9.00

Feb. 20: Chili: Chili is almost as American as apple pie. You can’t believe how many types there are. There are some with tons of meat and some with none. There is lentil chili and even white chili. In class you’ll get to sample several and take home the recipes for many more. Food Fee $9.00. 

 Feb. 26: More One-Pot Meals: One- pot meals can be casseroles, crock pot meals, stews, soups and skillet dinners. Most are easy to prepare and leave behind a minimum of dishes. They are also comfort foods everybody loves. In this follow-up class the instructor will share even more of her favorite one-pot dinners including both meat-based and vegetarian meals. There will also be hints on getting the most from a crock pot.  Food Fee: $9.00.

Mar. 5: Wok This Way: Stir-frying can be a fun and fast way to prep dinner. With wok cooking vegetables are still crisp and colorful and you haven’t spent the whole evening in the kitchen. It also does not need to be only Asian-style dishes. In class you’ll learn to cook like a pro with a wok in dishes from all over the world. There will be plenty to taste in class and recipes for home. Food Fee: $9.00 

Mar. 13: Focaccia, Bruschetta & Bread Sticks:  Simple Italian Breads: Tell your family you’re serving Focaccia Bread or Bruschetta or and they may look at you funny.  But watch their faces change once they take their first bite!  Learn how to prepare Focaccia, a dimpled, Italian flat bread that is a “cousin” to pizza, Bruschetta, a classic Italian appetizer, and Bread Sticks that will compliment any Italian meal. Recipes include Herbed Focaccia and Fennel Breadsticks. There will plenty to taste in class and recipes for home. Food Fee $8.00.

Mar. 19: Won Tons: These little squares and circles of dough are for more than just soup. Easy to work with and versatile they can be transformed in minutes into appetizers, main dishes, sides dishes and desserts. No time to cook- wontons may be the answer. In class we’ll learn how to roll and fold them to make many dishes including Crab Rolls, Chicken Chowder Bites, Pumpkin Ravioli, Cheddar Bacon Rolls, Pot Stickers, Chocolate Fried Pies and so many more. Some hands-on in this class. Food Fee $8.00

Concord

Students may enroll in classes directly at the Concord Community Center, at 7671 Auburn Road, Concord Township OH 44077.  They can call to inquire about classes at 440-639-4650.  They can register in person or send in registration to the above address.  A registration form is available on our website at concordtwp.com, under Current Happenings/Township Newsletter.  Or, in place of a registration form, they can just write a note stating their name, address, phone, the class they are enrolling in, dates, times and payment – and send it in with their check.

Winter/Spring 2014

March 12: Cupcakes: Get in on the hottest trend in baking. Cupcakes are loved by young and old and can be the right dessert for casual and formal events alike. In class you will get recipes for a variety of cupcakes and frostings including chocolate mint, very vanilla, lemon, strawberry, pumpkin and many more. This will be a hands-on class with a chance to bake and decorate cupcakes. Food Fee $8.00.

March 27: Cooking with Bacon: There is almost no finer smell than that of bacon cooking. In this class you’ll learn how to add the flavor and crunch of bacon to all sorts of dishes. Recipes include Bacon Cornbread, Bacon Yorkshire Pudding, Bacon Buttermilk Waffles and many more. Bacon- it’s not just for Breakfast anymore. Plenty to taste in class and recipes for home. Food Fee $10.00.

Apr. 10: Easter Baking: Baking is very much a part of our holiday traditions. Some breads are associated with springtime and Easter. In class you’ll taste breads and other baked treats from different cultures. You’ll get recipes from hot cross buns and Easter bunny rolls to Bird’s Nest Biscotti plus you’ll have the chance to do some hands on work. You’ll also get tips on how to bake better bread. Food Fee $8.00.

Apr. 24: Around the World with Pizza: Does your family have pizza every Friday night?  Getting bored with the same old traditional pizza? Even though pizza originated in Italy, today we can enjoy it with the taste influence of many other cultures.  Take a trip around the world and learn how to prepare pizza such as Asian Pizza, Chicken Fajita Pizza, Greek Pizza, Double Dutch Extra Cheesy Pizza and more.  Samples will be available for everyone to enjoy!  Next Friday night surprise your family with one of these new pizza variations! Plenty of recipes to take home, too. Food fee $9.00.

 Apr. 30: Go Green, Cooking with Leafy Green Vegetables:  We know we should eat them but many of us just aren’t sure what to do with leafy green vegetables. This class will give plenty of tasty recipes using all sorts of greens. From delicate salad greens to the hearty winter greens you will learn how to prepare them all. Collards, beet greens, kale, broccoli rabe, spinach, chard, dandelion greens and many more. There will recipes to sample in class and recipes for home. Food Fee: $8.00

University of Mount Union

 Sunday Feb. 23: Gourmet Vegetarian: Cooking without meat does not mean your food has to be tasteless or boring. In fact you can create terrific gourmet meals and your guests will never miss the meat. In class you will learn how to make nutritious foods elegant, too. There will be plenty of foods to try in class and recipes to take home. Food Fee $8.00.  

 Note: The time for this class is from 2-4 pm.

Registration information

The John T. Huston-Dr. John D. Brumbaugh Nature Center
of the University of Mount Union
Mailing address – 1972 Clark Ave., Alliance, OH  44601
Location address – 16146 Daniel St. NE, Minerva, OH  44657
330-823-7487

twaddlb@mountunion.edu
For more information about our facility visit www.mountunion.edu/nature-center
Find us on Facebook @ HustonBrumbaughNatureCenter

Just letting you know I will be doing a live cooking demo on New Day Cleveland tomorrow morning. The show is on channel 8 and runs from 10-11.

For a dinner with friends I served a tossed salad as the first course. I used romaine lettuce and added some dried cranberries, shredded cabbage, sweet peppers, clementines and pecans. Just ingredients I had available. For dressing just a quick toss with a little oil and balsamic vinegar. Salt and fresh ground pepper, too. We ended up talking about salads and dressings as we ate our salads. It got me to thinking. My mother always served the salad before dinner as a first course. I still prefer salad first. I think I enjoy it more that way.

We rarely had any sort of bottle dressing growing up. My Mother really hated most brands of bottle dressings. She had a big wooden salad bowl and she would get the lettuce washed and dried ahead of time so it could crisp up in the fridge. She’d tear the lettuce into bite-sized pieces and then add an assortment of seasonal veggies. I remember she went through a phase where she would rub the inside of the salad bowl with anchovy paste first. When we were ready for our salad she would toss it with oil and then with the rest of the dressing- vinegar, often with a little sugar in it and some herbs and other seasonings. It always felt special to sit down to eat one of her salads.

Everyone seemed to like the simple dressing last night. Oh, I make creamy dressings sometimes and I must confess a certain weakness for a homemade creamy honey-French dressing once in awhile. But my favorite salad will still be the simple one. Lettuce, preferably an assortment,  a few additions and a light dressing of oil and vinegar or perhaps fresh lemon juice.

So what is your favorite way to dress your salad? Bottled or vinegar and oil?

Do you eat your salad as the start of the meal or with your meal? Anyone eat their salad  after the meal?

Turkey Chili

I’ve made the commitment to see how long I can go without going to the grocery store. To make the challenge more interesting I plan on having people over for dinner on a regular basis. I had friends coming over for dinner last night and had to make something I hoped they would like. Since this whole experiment is about using stuff I already have on hand I looked to the freezer for inspiration.  What struck me was ground turkey. I think ground turkey gets a bad rap from a lot of “foodies”. I know beef has more flavor. I will concede on that one. But ground turkey is a great, healthy source of protein that can be pretty tasty when cooked properly. I decided on chili since the mix of aromatic ingredients would enhance the somewhat bland turkey. It came out pretty darn good. Here is what I did.

Turkey Chili

2 c. dry pinto beans

2 onions, chopped

oil

4 garlic cloves, coarsely chopped

2 lbs. ground turkey

3 qts. canned tomatoes- I used home canned tomatoes

1 c. chicken stock

1/3 c. chili powder- or more to taste

2 T. paprika

2 t. cumin

1 t. cinnamon

salt, pepper and hot sauce to taste

Extras:

Hot cooked spaghetti

chopped sweet onion

shredded cheddar cheese

Soak the beans in cold water over night or use the quick soak method. To quick soak the beans- place them in a pot and cover with water- bring to a boil- cook 5 minutes then turn off the heat and let the beans soak in the water, covered for an hour. Drain and rinse the soaked beans and place in a pot with fresh lightly salted water and cook until tender. My pinto beans were tender in about and hour. You could use a couple of cans of any beans you like instead. Just drain and rinse well.

In skillet heat oil and saute onions over high heat until they start to get brown. Add the garlic and cook another minute or so- but don’t let the garlic burn. Place onion mixture in a crock pot. Add the cooked beans and the tomatoes to the crock pot, too. In the same skillet that you browned the onions, brown the ground turkey, in batches. I don’t worry about breaking up the turkey, in fact, I leave the turkey in sort of patties. Press it into the skillet to flatten it and turn it to cook both sides. I like big chunks of turkey in my chili. Once the turkey is nicely browned add it to the crock pot with the seasonings and stock and cook it on high for at least 4 hours. Longer is better. Adjust seasonings and serve with the extras.

Note: If you like thicker chili,just take the top off the crock pot for 30 minutes or so before serving.

Thought this might get answered by some of my canning friends. I got a load of free canning jars and supplies a while back. In one of the boxes was this  device. It’s about 14 inches long and has a curved wire at the end. I figure it is for use in canning but I have no idea what. Any one know? I’ve had several friends give me guesses but no one knew for sure. Would love an answer to this puzzle. There is a close up picture at the bottom of this post. Thanks for the help.

Ham and Veggie Stir Fry

Somehow a ham bone lead to this dish. I had been using up leftover ham in all sorts of dishes. I was left with the ham bone, which still had a decent amount of meat on it. I was sure it would be used in soup so I placed the bone in a pot with some water and boiled it for a while. The water took on the smoky flavor of the ham bone. I cooled it, removed the meat from the bone and strained the liquid. I have any number of dry beans, lentils and other legumes I could use for my soup. I just couldn’t decide so I put it all in the fridge for another day.

Inspiration hit when I was checking out what else was in my fridge and spotted some baby bok choy. I decided to use the rest of the ham in a stir fry. Since I had the cooking liquid from the ham I used that for cooking the rice. Not the soup I thought I was going to make, but a fun choice in the end. Here is what I did. Feel free to sub out what veggies you like and have on hand.

Ham and Veggie Stir Fry

2 T. oil

1 medium onion, sliced

1 medium carrot, peeled and sliced thinly

1 c. sliced cabbage

1 clove garlic, peeled and chopped

1 sweet red pepper, seeded and cut into thin strips

2 c. sliced bok choy

1 1/2 c. cubed cooked ham

2 green onions, trimmed and sliced

1/2 c. whole almonds

fresh grated ginger- or powdered, to taste

soy sauce to taste

dash of hot sauce

Heat oil in wok or skillet and cook onion and carrots for 3 minutes. Add cabbage add garlic and stir fry 2-3 minutes longer. Toss in the pepper and bok choy and cook 3 more minutes. Add ham, green onions and almonds along with seasonings and soy sauce and cook until ham is heated through. Serve over hot cooked rice or pasta. Serves 3-4.

Baby Bok Choy

Served over cooked brown rice