floating through time and space
While the recipe calls for bone-in pork chops, boneless ones will suffice. This recipe serves four, so I merely divided all the ingredients in half. Instead of purchasing a head of red cabbage (I needed only 2 cups), I found a bag of shredded red cabbage that had close to the amount I needed. The total time to prepare this dish is 35 minutes making it great for a weeknight meal.
The Pear-Pecan Slaw was a nice change in side dishes. It had depth of flavor from the sweetness of the pear, the tartness of the cranberries and crunch from the cabbage and pecans. Overall, a terrific one skillet meal that’s perfect for today’s busy families.
Speaking of busy families, my granddaughter attends daycare several days a week. To help my daughter make breakfast time a bit easier, I found in the July 2020 issue of Southern Living Magazine a recipe for Sheet Pan Berry Pancakes with Honey-Butter Syrup. These pancakes are cut into individual squares and can be wrapped individually in plastic wrap then popped into a freezer bag. They can be frozen up to two months.
While my granddaughter loves her strawberries, for variety I added blueberries to a third, one section plain and the other chocolate chips. These light and tasty pancakes are made with buttermilk, which in my opinion, make for the lightest pancakes. A little vanilla also adds to their flavor. The balance of the ingredients are pantry staples such as, flour, sugar, salt, baking soda, eggs, butter and honey (if you are making the honey-butter). Apparently one morning last week, my granddaughter requested these pancakes. Breakfast in a flash!
Speaking of pancakes, I’m now in pumpkin mode. In my recipe index, I have recipes for pumpkin biscotti, pumpkin-walnut flapjacks, pumpkin cranberry bread, pumpkin cheesecake crumble, pumpkin walnut bread and pumpkin spice latte base. Just last week, The New York Times published in their “Here to Help” column a recipe from Yossy Arefi for Fluffy Pumpkin Pancakes.
For the recipe you’ll need, flour, sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, freshly grated nutmeg, buttermilk, pumpkin purée, eggs, butter and vanilla extract. I prepped the batter the night before. Wet ingredients, minus the butter, in one container and the dry ingredients in another. Why do it this way? For me it’s a more efficient way to get breakfast done quicker and then I can enjoy my pancakes, coffee and New York Times.
The spices were well balanced and the pumpkin taste was subtle. The pancakes were ever so light and real maple syrup made them delicious!
Another recipe from the “Here to Help” column was for Halibut with Brown Butter, Lemon and Sage. It’s a 30-minute recipe from David Tanis, a frequent contributor to NYT Cooking. For the recipe you’ll need, halibut (or other firm white fish), kosher salt and pepper, olive oil, butter, fresh sage leaves, fresh squeezed lemon juice, homemade breadcrumbs, fresh parsley and lemon wedges. Fortunately for me, I still have sage and parsley growing on my deck. For the fish, I go to Atlantic Offshore Fishery in Point Pleasant, NJ. I find their prices are very reasonable for the quality of fish they offer.
This quick made meal is great for families that love fish. The flavors pack quite a punch to this mild, sweet tasting fish. Sage, though sweet and perhaps bitter, offers a wonderful aroma to this dish. The sage enhances this flavorful lemon and butter sauce. The combination of ingredients lets each one shine and not over-dominate the others. My husband and I really enjoyed this meal.
I’ve been making fish at least once a week. Last week, Whole Foods had on sale previously frozen wild caught shrimp. My son-in-law had purchased some and said they were quite good. So off to Whole Foods to purchase a pound. However, what to do with them? A search on my @nytcooking app yielded a recipe for Lemony Shrimp Bean Stew. My husband was game, so off to the store again for a can of cannellini beans and leeks. The rest of the ingredients are fresh lemon zest and juice, sweet or smoke paprika, garlic, salt and pepper, butter, chicken or vegetable stock, fresh parsley and toasted bread.
I happened to have sweet Hungarian paprika in my pantry as well as vegetable stock concentrate that I purchased at Williams-Sonoma. It is expensive; however, I love the flavor, it’s not salty and I can make as much or as little as a recipe calls for.
This recipe serves four and can be prepared in 30 minutes. However, if you don’t purchase peeled and deveined shrimp, add another 20 minutes or so on to time. The shrimp I purchased had to be cleaned.
Once I had all my ingredients prepped, things moved along. The shrimp are tossed with a mixture of lemon zest, paprika, garlic, salt and pepper. This really made for tasty shrimp. The shrimp are given a quick sauté and then removed to a plate so the sauce can be made. The sauce is made with leeks, salt and pepper and are cooked until the edges are browned. Added next, the stock and beans that are simmered for 8 to 10 minutes. The shrimp and their juices are added back to the sauce. I toasted some Italian bread and spooned the shrimp and sauce over it. What an appetizing meal! The combination of beans with fish was unusual but wonderful. My husband suggested this would be a great dish for guests.
Last week my daughter brought my granddaughters to our house. The oldest wanted to bake chocolate banana cookies for my husband. My daughter found the recipe on the website www.twopeasonapod.com. This is the second cookie recipe she found that uses bananas. I must say, these recipes are wonderful.
For the recipe you’ll need flour, Dutch process or unsweetened chocolate, baking soda, salt, butter, sugar, light brown sugar, 1 banana, an egg, vanilla, chocolate chips and flaky sea salt.
The recipe calls for 1 banana or 1/2 cup. I used 1-1/2 bananas to make half a cup. My daughter said she used one banana and hers weren’t as soft as mine. The batter is soft and sticky. I used a scoop to portion out my cookies. I was able to make approximately 15 cookies. These cookies came out soft and chewy, the way my husband likes them. The cookies had a nice chocolate flavor and the addition of the chocolate chips gave it just enough of additional chocolate taste.
Yesterday, we took our holiday family photo followed by lunch back at our house. I served Turkey Sloppy Joes on Cheddar Cheese Biscuits , Green Beans and Roasted Red Onions and Chocolate Cream Pie. The recipes for the sloppy joes and green beans are from Gourmet Magazine September 2004 and the recipe for the Chocolate Cream Pie was found on the King Arthur Flour website.
This was the first time I made the green beans. I wanted a side dish for sloppy joes, but not a starch. Besides the beans you’ll need red onions, olive oil, balsamic vinegar, salt and pepper and water. This recipe takes approximately an hour to make, but it’s done in a 13x9-inch baking pan. I neglected to oil the pan as directed and that made cleanup a pain. Perhaps if I had followed the directions, I wouldn’t have wound up with crusty balsamic vinegar stuck on the pan. I’m tempted the next time to line the pan with foil.
This method of preparation of green beans was sweet and tangy. The onions caramelized producing some sugar and it play well against the tartness of the vinegar. The fresh green beans were cooked crisp tender and worked well against the tenderness of the onions. A nice change ordinary steamed green beans and a possible holiday side dish.
I had some pre-made crusts in my freezer and dark, unsweetened chocolate in my pantry. I though the family would enjoy pie for a change. The recipe I found on the King Arthur website takes a bit of time. I made the filling and crust first on Friday, the filling Saturday and then filled the pie before everyone came.
For the filling you’ll need unsalted butter, semi-sweet chocolate, vanilla extract, sugar, cornstarch, unsweetened cocoa, espresso powder, salt, egg yolks, heavy cream and milk. You can use bittersweet, semisweet, milk chocolate or a combination of any types of chocolate that you like. I used all bittersweet and followed the recipe accordingly. It’s an easy recipe to follow and the directions are quite clear.
The chocolate cream came out rich, thick and luscious! It generously filled my 9-inch pie crust. I topped it off with some fresh whipped cream. Everyone enjoyed it, it’s quite filling. It was suggested using a chocolate graham cracker or crushed chocolate wafers for a crust. I had two slices left and shared them with our neighbor who took the photos for us. Unfortunately for him, by the time he came home from his errand, there was merely a bit left for him to taste. Next time!
Pork Chops with Pear-Pecan Slaw
From the Food Network Kitchen
From: Food Network Magazine
Total: 35 minutes
Active: 25 minutes
Yield: 4 servings
4 bone-in center-cut pork chops (1 inch thick; about 10 ounces each)
1 teaspoon paprika
1/2 teaspoon dried thyme
Kosher salt and freshly ground pepper
1/3 cup roughly chopped pecans
1 tablespoon extra-virgin olive oil
1/4 large head red cabbage, shredded (about 4 cups)
1/3 cup dried cranberries
1 pear, chopped
2 scallions, chopped
3 tablespoons apple cider vinegar
Sheet Pan Berry Pancakes with Honey-Butter Syrup
Southern Living Magazine, July 2020
By Pam Lolley
“Everyone loves pancakes for breakfast—unless you’re the one stuck at the stovetop flipping batch after batch. This ingenious big-batch pancake recipe allows you to feed your whole crowd without any flipping whatsoever. Our Sheet Pan Berry Pancakes bake in the oven on—you guessed it—a single sheet pan. Once you slice them into squares for serving, you’ll find that these pancakes are just as tender and buttery as ones that are made in a skillet. This recipe adds sliced strawberries to the batter, but you can omit them for plain buttermilk pancakes, or choose another fresh fruit, such as blueberries, peaches, or bananas. Best of all, they reheat beautifully when frozen, making breakfast a breeze. To freeze, cool the pancake squares completely. Wrap each one individually in plastic wrap; place in a large Ziplock freezer bag. Freeze up to two months. To reheat, remove a pancake from bag, unwrap, place on a microwave-safe plate, and heat on HIGH for 30 to 45 seconds or until hot throughout.”
Active: 20 minutes
Total: 45 Minutes
Yield: Serves 8
1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
2 cups whole buttermilk
2 large eggs
3/4 teaspoon vanilla extract, divided
10 tablespoons butter, melted, divided
1 1/2 cups sliced fresh strawberries (from 1 qt.)
1/2 cup honey
Fluffy Pumpkin Pancakes
By Yossy Arefi
From New York Times Cooking
YIELD: 12 to 14 (3 1/2-inch) pancakes
TIME: 30 minutes
1 ½ cups/192 grams all-purpose flour
2 tablespoons sugar
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon kosher salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
⅛ teaspoon freshly grated nutmeg
1 ½ cups buttermilk
¾ cup pumpkin purée
3 tablespoons melted butter, plus more for greasing the skillet
1 teaspoon vanilla extract
Halibut with Brown Butter, Lemon and Sage
By David Tanis
From New York Times Cooking
YIELD: 4 servings
TIME: 30 minutes
About 1 1/2 pounds halibut fillets (or other firm white-fleshed fish), cut into 4 pieces
Salt and black pepper
2 tablespoons olive oil
4 tablespoons unsalted butter
12 to 15 fresh sage leaves
2 tablespoons freshly squeezed lemon juice
¼ cup coarse homemade bread crumbs, toasted
2 tablespoons finely chopped parsley
Lemon wedges, for serving
Lemony Shrimp and Bean Stew
By Sue Li
From New York Times Cooking
YIELD: 4 servings
TIME: 30 minutes
1 teaspoon fresh lemon zest and 2 tablespoons juice
1 teaspoon sweet or smoked paprika
2 garlic cloves, grated
Kosher salt and black pepper
1-pound peeled, deveined large shrimp (tails removed)
4 tablespoons unsalted butter (1/2 stick)
2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick (or 1 large onion, minced)
1 (15-ounce) can cannellini beans or other white beans, rinsed
2 cups chicken stock or vegetable stock
2 tablespoons finely chopped fresh parsley (optional)
Toasted bread, for serving (optional)
Chocolate Banana Cookies
From the website www.twopeasandtheirpod.com
Prep Time: 15 minutes
Cook Time: 10 minutes
Total time: 25 minutes
1 1/4 cups all-purpose flour
1/2 cup Dutch process or unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup unsalted butter, melted and slightly cooled
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 ripe banana mashed (1/2 cup)
1 large egg yolk
2 teaspoons pure vanilla extract
1 cup semi-sweet chocolate chips
Flaky sea salt, for sprinkling on cookies
Green Beans and Roasted Red Onions
GOURMET SEPTEMBER 2004
YIELD: 8 Servings
ACTIVE TIME: 15 Minutes
TOTAL TIME: 1 hour
2 1/4 lb. medium red onions (about 5)
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup water
1 1/2 lb. green beans, trimmed and cut diagonally into 2-inch pieces
Note: for this chocolate cream pie, I purchased King Arthur Flour and Kirkland Vanilla at Costco. The espresso powder and unsweetened cocoa powder was from my local grocery store.
Chocolate Cream Pie
From the website www.kingarthurbaking.com
PREP: 1 hour 30 mins
BAKE: 25 minutes
TOTAL: 4 hours 25 mins
YIELD: one 9" pie
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A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.