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easy weeknight meals

2/8/2023

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This week it’s all about lighter tasting food, full of flavor but done in a speedy fashion. Occasionally I’ve come across some delicious chef recipes from The Wall Street Journal’s column “Slow Food Fast.” The first two recipes take just 30 minutes to prepare.
 



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eat your greens

2/5/2023

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The temperature has either been above normal or extremely cold like it is today. Recently my local food store had broccoli crowns on sale. I was tempted to make Alison Roman’s Broccoli Cheddar soup which recently appeared in The New York Times; but I wanted something simpler. I have a very old recipe for Cream of Broccoli Soup that I clipped from “Gourmet Magazine” back in December 1993. The yield was a mere 4 cups, perfect amount for just my husband and I.
 
For the recipe you’ll need an onion, a carrot, mustard seeds, butter, fresh broccoli, chicken broth, water, fresh lemon juice and sour cream. As this recipe is almost 30 years old, I assuming that store bought broth was the norm back then and using some water for this recipe would cut down the salt. I prepared the recipe using some homemade chicken stock, Kitchen Basics stock along with water. The next time I make this, I’ll use all stock for a greater depth of flavor. If I have to purchase a boxed chicken stock, I prefer stock over broth based on the ingredient listing and how they obtain the chicken flavor. 

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what to serve a football crowd

1/19/2023

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With food prices on the rise, preparing home cooked food for your Super Bowl viewing party will save you money and perhaps give you some extra cash to purchase an extra square or two in the football pool.
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I’ve looked over my extensive recipe listing and have some ideas for your Super Bowl party. First on my list are some favorite appetizers such as hot dogs and bourbon, Mixed Antipasto is a great do ahead salad or Tomato Olive Focaccia. You can use the focaccia recipe as a starting point and add any type of toppings you desire. 

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December 27th, 2022

12/27/2022

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​Sometimes I prepare so many new and exciting recipes, that we never have them twice.
 
As it’s been so cold the past few days, I would like to suggest a Broccoli and Arugula Soup. This recipe was found in the January 2022 issue of “Charleston Magazine.” The soup was thick and creamy despite there being no cream in the soup. Both my husband and I thoroughly enjoyed it.
 
Some of the best recipes from 2022 came from The New York Times/NYT Cooking. One such recipe is Kay Chun’s Korean Cheeseburgers with Sesame-Cucumber Pickles. These are not your parents’ cheeseburgers. The burgers are flavored with soy sauce, scallions, garlic, pepper and sugar. They’re served with a mayonnaise dressing flavored with the same ingredients as the burgers plus toasted sesame oil. These burgers were incredible. I also made Ali Slagle’s Chicken Parm Burgers that were fabulous. Between the aromatic basil, the intensity of the tomato paste, these burgers were packed with flavor. 

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twists on poultry

11/29/2022

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​The last two weeks were busy with Thanksgiving prep. For the Thanksgiving dinner, I rummaged through my files for a turkey recipe that had a little pizzazz, Roast Turkey with Maple Herb Butter and Gravy fit the bill. Although the recipe included instructions for gravy, I was mostly interested in the herb butter.
 
Now that I had my recipe in hand, what type of turkey should I purchase? We were 6 adults for dinner and I opted for a bone-in turkey breast that was hatched and raised in Pennsylvania in Amish country. I purchased at Palmer’s Quality Meats in Neptune. 

For the recipe you’ll need apple cider, real maple syrup, fresh or dried thyme, fresh or dried marjoram, fresh lemon zest and softened butter. Two cups of apple cider and 1/3 cup of pure maple syrup are boiled over medium-high heat until reduced to ½ cup, which the recipe says should take approximately 20 minutes. Using cider by Delicious Orchards in Colts Neck, NJ, took me almost an hour to achieve the desired result (My husband, who was in the apple cider business for over 30 years, says that it can take a long time to reduce cider.) Once the liquid is reduced, part of the thyme, marjoram and lemon zest are added; then softened butter is whisked in. This step of the recipe can be done up to two days ahead, which I’m glad I did. 

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weekend roundup

7/17/2022

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As you may recall, I have a wide variety of herbs in my yard this summer. My husband purchased four lemon scented herbs i.e., lemon grass, lemon thyme, lemon verbena and lemon balm. In the April 2022 issue of Charleston Magazine, they published an article called, “A Tasty Trio, Container Gardens.” Garden editor Joan McDonald had some wonderful ideas on how to use the herbs and some recipes. One recipe that caught my husband’s eye was Spring Citrus Salad Dressing made with a combination of the aforementioned herbs.
 
For the salad dressing you’ll need olive oil, white wine vinegar, fresh herbs (lemon balm, lemon thyme, lemon verbena and lemon grass (with leaves removed from any woody stems), fresh garlic, honey, Dijon mustard, shallots, salt and pepper to taste. What a flavorful dressing. The combination of ingredients made for a lovely creamy dressing, courtesy of the Dijon mustard that created an emulsion. The dressing was bright and had a light citrus taste, refreshing for a summer salad.

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two for two

2/25/2022

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​Recently, I was in a very veggie mood. My husband and I both came across a wonderful soup recipe in “Charleston Magazine” (January 2022) for Broccoli and Arugula Soup. This vegetarian soup was so easy to make and despite the fact there was no cream in the recipe, it was a rich and creamy soup.
 
For the recipe you’ll need extra virgin olive oil, one sweet onion, fresh garlic, broccoli florets, sea salt, fresh ground black pepper, vegetable stock, arugula leaves and a lemon.
 
The onions are diced and the garlic minced as they are set in a large pot with olive oil to cook until translucent. The florets are added and seasoned with salt and pepper. The broccoli is cooked until bright green and then the vegetable stock is added. The mixture is brought to a boil and then reduced to a simmer until the broccoli is tender. 

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for Nancy

12/28/2021

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​The last time I posted to my blog was on December 10th. Since that time, I was called upon to watch each of my granddaughters on two separate occasions as they were unable to go to daycare. Despite my babysitting duties and working several days I week, I was still able to prepare home cooked meals. However, after being on my feet all day, I was unable to focus my energy on writing. This led me to post an image on social medial with minimal text which prompted my friend Nancy to post on my Facebook page, “Where r the recipes to all these things u post? The pork chops look delicious!”
 
I’ll start this blog by listing the recipes I’ve made since early December; then follow up with my review and comments to help you prepare these dishes in your kitchen. Meals prepared since December 10th are: Crockpot Beef Stew found on Food52 website, my sale find at Williams-Sonoma was their Soup Starter for Fast/Slow Cooking – Mushroom Wild Rice, from Lidia Bastianich Jumbo Shrimp Buzara Style, from The New York Times and Melissa Clark, a recipe for Porchetta-Style Pork Chops and lastly, Flank Steak with Caper-Walnut Sauce and Roast Beets from The Wall Street Journal. 

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CSA week 23 & 24, cauliflower

11/12/2021

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​Peak season for cauliflower is from September through November and n our CSA box for week 23 and 24 we received a head of white cauliflower and the following week, purple. The white cauliflower was transformed into a delicious and velvety cream of cauliflower soup. I was unsure what to do with a purple head, until I read the Cook’s notes for Melissa Clark’s recipe for Lemony Carrot and Cauliflower Soup. The commenter suggested using purple cauliflower. 

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creamy corn soup with basil and biscuits

9/20/2021

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In a previous blog, I wrote about our dining experience at the Poached Pear Bistro in Point Pleasant, New Jersey and the wonderful Jersey Corn Bisque. Recently in the New York Times, David Tanis had a recipe for Creamy Corn Soup with Basil that is to die for! As for ingredients, extra virgin olive oil, garlic, sweet corn, onions, water and, as an option, squash blossoms are needed. 

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    meet donna

    A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners. 

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