When life gives you garlic, make garlic confit!

Garlic confit, which is cloves of garlic that one cooks in oil on low heat until softened, is easy, delicious and useful. The recipe below from Le Cordon Bleu and many other sources requires time and attention but very little skill. Your reward is unctuous cloves of mild yet flavorful, spreadable garlic which will keep awhile in the fridge along with its delicious garlic-infused olive oil.

I have several small variations from the original recipe and concept. I mix olive oil and canola oil, because it's cheaper and the garlic-infused taste makes it hard to taste the green, fresh taste of pure olive oil anyway. I halve the recipe, since I don't want to keep 80 garlic cloves in my fridge at once. I add water or red-wine vinegar and mash the cloves to make a delectable thick sauce to spread on bread, mix in with pasta or vegetables, bake with meats and use as a springboard for vinaigrette or garlicky mayonnaise.

Below is my version, followed by Le Cordon Bleu's recipe.

Garlic Confit Sauce
3/4 cup extra-virgin olive oil
1/3 cup canola oil
1/4 cup water
1/4 cup red wine or sherry vinegar
About 30 cloves peeled whole garlic
3 whole black peppercorns
2 sprigs of fresh thyme
1 fresh bay leaf
½ teaspoon kosher salt

In a deep skillet-size saucepan (mine is about 10 inches in diameter and 2-3 inches high) or dutch oven or 4-quart saucepan, place all ingredients. Do not cover. Start on medium-high heat until you see the first bubbles. Then turn down the heat to low to simmer-you still see small bubbles but they don't get bigger and bigger.When the liquid has almost cooked away, probably after 15 minutes, the garlic will look bigger and softer. It will smell like GARLIC. Stir gently, making sure most of the liquid is gone. Then cover and keep on low for about 20 more minutes. All the garlic should be soft. Take out thyme, bay leaf and peppercorn, if you like. Mash garlic cloves with a large fork. Let cool, then transfer into glass jars or bowls. It will make about 2 1/2 cups and will keep for at least a week in the fridge.

How to Make Garlic Confit-Le Cordon Bleu

One of the advantages of attending schools of culinary arts is learning cooking techniques that can be applied to any style of cooking.  One technique taught in culinary school is confit. 
Confit takes its name from the French word confire, meaning to preserve. Any similarities between the fruits and vegetables your grandmother puts up every autumn and garlic confit end right there. Traditional canning and preserving methods use vinegars and/or salts and sugars to preserve food.
Confit is a generic term to describe anything that is poached at a low temperature in a rendered fat. Duck confit, where duck legs are slowly cooked in duck fat, is probably the most famous example of it. For our money, however, the most delicious version of it is garlic confit.

Garlic Confit Recipe

Garlic confit and its garlic infused oil can be used on anything from homemade vinaigrettes to garlic bread and garlic mashed potatoes. The process of poaching garlic in oil is not that different from roasting garlic, where no oil is used. Both leave mellow and mild garlic cloves that can be spread on bread like butter, but with confit you also have the oil. Save it. After you’ve eaten all of the garlic, the infused oil can be added to nearly all of your favorite meat and vegetable dishes to add another layer of flavor.
This garlic confit recipe is filled with fresh ingredients and could not be simpler to make.
Ingredients:

• 2 cups extra-virgin olive oil
• 2 cups peeled whole garlic (about 80 to 90 cloves)
• 10 whole black peppercorns
• 5 sprigs of fresh thyme
• 1 fresh bay leaf
• ½ teaspoon kosher salt

Preparation:

• Preheat oven to 300 degrees F
• Combine garlic, oil, and seasonings in a braising pan or Dutch oven. Cover pan and cook for 1 hour or until the garlic becomes brown and tender
• Let cool completely and transfer to a glass jar for storage. It will last in the refrigerator up to two weeks. You can also use traditional canning and sterilization methods to keep it unopened on your shelf for up to six months 

http://www.chefs.edu/Student-Life/Culinary-Central/April-2012/How-To-Make-Garlic-Confit

Mod New Mom Tips

Mod New Mom Tips 

Baby's got my back!

I am not obviously organized. I have too many things, and they are often out of place. I know what time it is, usually within 10 minutes of accuracy, yet I am often 15 minutes late. However, I think that I have an organized mind and an affinity for certain things. I cook and bake without measurements; I know the contents of my vast closet and friends' closets; I can tell you retail prices of most foods and clothes broken out by store. I can look at most people and guess their clothes and shoe size and figure out what gifts they would like. A gatherer's mind.

Analysis also comes easily to me.  So, with the arrival of our second child, I wondered what I could do beyond some of the obvious tasks to make things more manageable and enjoyable. If I don't do these, I risk not showering, eating unhealthy food or eating too infrequently, not exercising and panicking because I am missing ingredients for recipes that I want to make. Otherwise known as most of what happened with baby #1!

Before a baby/big event:

Get hair brows, hair style and other grooming maintained or done right before you deliver if you have a scheduled date. If you have others in your household, get them groomed too!

Stock your pantry with nuts, dried fruit, tomato products, grains, granola bars, mixes, spices and condiments. Also, have friends/family bring grocery items for you, especially heavy or bulk items. Have a list ready to text and modify as needed. Repeat as needed after baby is born.

Buy and stash soft drinks in anticipation of people coming by to visit, especially if you are West African!

Take a nice, comfortable outfit for you and baby, good for pictures and after the hospital.

After the big event...

Keeping up appearances: Brush your teeth--in the shower! Taking two quick showers allows me to brush my teeth and do one other type of maintenance--all-in-one shampoo or washing with conditioner AM and mouthwash/teeth brushing plus a quick shave or face scrub PM. You'll still be out fast and will maintain an even level of cleanliness as the hours and days zoom by. If baby starts crying or another task (blissful sleep) happens instead, you will be ahead of the curve. Also, keep fancy beauty products or wonderful samples you've been meaning to try nearby to pamper yourself during a stressful time.

Costco does announcements online. Often ready in warehouse next day. We bought the copyrighted photos from the photo company that takes pictures in the hospital. Then I created announcements on the computer at Costco.com--100 for under $30. We made out ahead and can keep using the proofs.

Compile list of nearby takeout places for the question: "Can I bring you anything?"

Get cash or cash back often so you can pay people back for grocery/takeout runs, lunch money, etc.

Sling out sister: get some Vitamin D and exercise in with a walk when baby can't sleep! The rocking motion will really help baby. The exercise will help you sleep better, too.

I love the time at home and often get the inspiration to bake. With fewer trips to the store, I keep evaporated milk and egg replacer powder in the pantry so I can bake in a pinch.

It doesn't work for me to make food ahead and freeze. Either the food gets eaten by an unintended person at an unintended time, or I find the taste or texture is compromised. I prefer using the whole foods from the pantry with fresh and frozen ingredients.

Likewise, I make use of the slow cooker, pressure cooker and slow roasting in the oven. Wings, boneless chicken and most boneless meats can go into a 200-250-degree oven for an hour or two with dry seasoning, then pat dry and get finished on stovetop or broiled. I often make steak by seasoning (no salt) and baking it at 200·F for up to an hour. Then I can do laundry, feed the baby, then add salt and sear the steaks stovetop. Wings I season and salt, then put in a nonstick roaster at 250·F for 2-2 1/2 hours, then crank the heat up to 400·F for the last 10-20 minutes.

Rice pudding, caramel sauce, and soup have gone in the electric pressure cooker. When it's on simmer, it's like a slow cooker on high. I can have something in there that would burn stovetop or prep and cook soup in ten minutes.

Please share any suggestions you may have.

The "I can't cook" No-Plan Summer Party

I have learned that I am not like most people--in many ways, but I mean in terms of cooking! Many people won't or can't cook anymore. Or they don't think it's worth the time and effort. In this convenience culture, that's fine. At least until the weather makes it hard to eat out or it's so tempting to go outside or...when it's time to have people over for dinner.
I am also an anomaly in that it doesn't faze me if people pay a surprise visit. I can crank out a meal more or less from scratch without too much fuss. I stock up on stuff and can whip things up. Here are some tips for feeding more than 10 people with little notice. That leaves an hour to grocery shop if your fridge and pantry are not stocked, a little over an hour in the kitchen, plus one hour to tidy up the place and take a shower!

Cous Cous or Bulgur  Wheat
I try to have these on hand at home, since they can be baked or cooked in less than ten minutes. Really hard to burn or even stick to the pan as long as you stay in the kitchen a few minutes and add enough water (which you can keep adding without wrecking the grains, unlike rice.) For both, just add the 1.5 the amount of boiling water in ratio to the grain--1 cup cous cous needs 1 1/2 cups lightly salted boiling water or stock; bulgur wheat may need a little more liquid. Allow to sit in pan or metal bowl with lid for 5 minutes, then mix and flavor. Best thing? Both of these can be served hot, cold or room temperature.

Add-ins:
Chopped tomatoes and cucumbers, seasoned well with salt and vinegar, then strained (prepare before cooking grains)
Crumbled feta cheese
Lightly cooked and seasoned peas and carrots
Chopped sweet or red onions cooked in salt and butter until soft and clear
Raisins (golden look prettiest) and chopped green olives
Craisins or fresh pomegranate seeds and chopped shelled pistachios

Hamburgers (or meatballs)
A good, quality burger at home is cheaper than a good-quality burger at a restaurant when you count all the servings left over. I figured out a way to make hamburgers using stew beef that comes out tender, cheaper, and of better quality meat than the ground variety. Did you know that 400 different cows can contribute to one package of ground meat? And we wonder why there are so many recalls? Plus, there's only a fraction of the fat of a regular hamburger in this version. As good or better than many restaurants, too. You will need a food processor for this. Well, maybe you don't need one; you can ask the butcher to grind some chuck or eye round for you and chop the turkey bacon at home and incorporate.

3 lbs. fresh stew beef--chuck and eye round work well--cubed (the smaller the pieces, the better)
8 slices turkey bacon
2 slices bread
2/3 cup milk
1 medium onion
Pepper to taste

Get the grill ready, or...
Set oven to broil or 500 degrees. Mash bread and milk together in a small bowl. Set aside. Pulse half of stew meat in food processor with onion. Tear half of the turkey bacon into chunks. Add to processor when stew meat is almost free of chunks. Add in half of bread paste. Add pepper to taste. Pulse until just about uniform (maybe 5 more times.) Shape into burgers or meatballs and repeat.

Make 12 patties or 30-35 meatballs and put on a greased oven-safe pan. Shake a little salt on top, if desired. I also slice another onion and put in the pan for burger toppings. Spray meat and onions with nonstick spray, if desired. Broil for 3 minutes. Turn heat down to 350 and cook 8-10 minutes longer, until juices run clear for a well-done burger. The great thing is that you grind the meat at home and use right away, so there are a lot fewer bacteria on freshly-ground beef than the ground beef from the store. Therefore, the hamburgers or meatballs don't have to be well done at 160 degrees to be safe. (I do medium-well, with a little pink in the middle.)

Variation: Meatball Subs
Add some basil, oregano and thyme or Italian seasoning to the meat mixture. Heat or make marinara sauce. Prepare long rolls (grilling or toasting, if desired.) Add meatballs and sprinkle mozzarella or Parmesan cheese on top. Meatless option needed?

Black Bean Sliders
1 can (15.5 oz)  black beans, drained, then rinsed
1 tablespoon taco seasoning mix or dry Ranch or Italian salad dressing mix
1/2 cup fresh salsa from refrigerator case (or homemade), drained well
1/2 cup bread crumbs or try 1/3 cup milled flax seed
1 egg or Egg Replacer powder + liquid equivalent
12 potato rolls-the kind stuck together or other buns that are about 2-inch squares 
1 avocado, pitted, peeled and sliced
1 lime, cut into wedges plus fresh cilantro, if desired

Heat oven to 350°F. Spray cookie sheet with cooking spray or use paper towel to brush with oil. Empty drained and rinsed beans in a medium bowl, then mash with fork. Add seasoning and salsa. Mix, then add bread crumbs/flax seed and egg. Mix well.

Shape into 12 mini patties, to fit in small buns. Place on cookie sheet. Bake 6-8 minutes, then flip with spatula. Bake 4-6 minutes longer.  Place patties on open buns. Top each with 2 slices avocado, a squeeze of lime juice, cilantro and top with remaining bun half.
 
3.5 pounds Boneless, Skinless Chicken Thighs or Wing sections (6-8 pounds)
If you marinate these as soon as you can, you will be awarded with a flavorful dish to serve for company. These can be seasoned in many ways and grilled (but wings are tricky that way) or baked. Chicken thighs can also make a great, juicy burger or meatballs. 3.5 pounds with a half-onion in each batch as described for meatballs--no need to add milk/bread mixture. Turkey bacon optional; add salt to mixture if not using.
My favorite combinations for baking--can also be used with beef meatballs:
Lemon and garlic-Slice 2 lemons and use 10 sliced cloves garlic and 2 tablespoons olive oil.
Salsa, about one cup (fresh is best), along with a half cup of Goya brand mojo criollo (lemon and orange juice, plus cumin and black pepper and salt)

Green beans (especially if you can get some Trader Joe's Frozen Haricots Verts)
Trader Joe's has the most delectable frozen thin green beans. I prefer them to fresh, steamed green beans in most cases. I actually like to wash, snap and eat fresh, uncooked green beans with homemade garlicky mayonnaise or a really good creamy dressing. They are a great, cheaper alternative to snap peas or snow peas on a veggie tray, too!
But I digress...I sometimes sauté green beans in olive oil and butter with mushrooms. But, my new favorite way is to cook 1.5 cups chicken stock down to 3/4 cup with one-half of a chopped onion and a little bit of red pepper flakes. If you want to add carrots, put some in a cold pot with the stock and pepper. Then add about 10 ounces green beans (almost the whole package), which I cook for about 10 minutes. The stock is still there but is cooked almost all the way down with the onions. I add salt if needed. Do two batches (you will need about 1.5 pounds for 10) or double recipe in a large pot if it's for 10+ people.) If kids are picky about onions, cut onion into big chunks and don't put any on their plate.

Two-Way Punch (Sangria and Alcohol-Free)

2 packages (10 ounces each) frozen strawberries; allow to partially thaw
2 cans (12 ounces each) frozen pineapple concentrate 

2 cans (11 1/2 ounces each) frozen grape or cranberry concentrate, thawed
1.5 Litre Rosé Wine (Red Zinfandel is a nice choice)
3 2-liter-bottles seltzer--raspberry flavor if available
1 lemon, thinly sliced

1 orange, thinly sliced

Get two large beverage serving containers ready, each able to accommodate 1.5 gallons or more.

Place each package of opened strawberries in a gallon-size freezer bag. Squish each package of strawberries until most lumps are gone. Add contents of each into the beverage containers. Add pineapple concentrate to non-alcoholic beverage; add grape or raspberry concentrate to sangria container. Mix each juice-berry slush well, adding orange slices, then wine slowly to one and lemon then one bottle seltzer to the other. Once mixed well, add one bottle seltzer to each and top off with ice. Stir before serving.

Watermelon
Chill as soon as possible. I like buying small ones (a little bigger than cantaloupes). They are usually sweet and chill pretty fast.

Chocolate Fondue (Prepare this later, as dinner food is being cleared off the table)
Feeling empowered? Want something fancy? Make ganache--when kept warm, it is a versatile dessert sauce that firms when cooled. Melt one 12-ounce bag of chocolate (and/or white chocolate, peanut butter, butterscotch) chips in a glass bowl in the microwave 50 percent 2-3 minutes; you have to hang around and check, since they require low heat. It does not need to bubble! The chocolate is ready when 75-80% of the chips are melted and all the chips are glistening. Stir gently and add about 8 ounces room temperature or cool half and half or 8 ounces coconut milk for a vegan version (make sure you use vegan chocolate chips!) Serve with fresh or toasted cake cubes or warmed madeleines, fresh berries, fresh orange sections, pretzel rods and/or meringues.

Or, buy pound cake or another unfrosted cake (must be room temperature, not warm) and use as "frosting" by using a spatula to spread on whole cake. Let cool in fridge until set, about 15 minutes. Serve with fruit, chocolate shavings or chopped nuts.


Bags(s) of ice
For a couple dollars you can get a head start on chilling beverages and even the watermelon without worrying about fridge space. Handy for smoothies and serving drinks, too!

Americana flavors make Mac'n'cheese zing

There can be too much of a good thing. I can't repeat dishes and leftovers too often, or I get bored. Or somehow they get moved to the back of the fridge. So when I didn't face eating Mac'n'cheese with sheer delight, something was amiss. I thought of the other things I had handy to pique my taste buds. Below is the delectable result, gone in a day!

Mac'n'cheese with tomato jam and "onion ring" bread crumbs

For fastest results, start Mac'n'cheese and tomatoes simultaneously.

Tomato Jam

Almost 1/4 cup brown sugar-not packed down-or use 2 tablespoons

6 whole allspice berries or 1/2 teaspoon powder

1 each large or eight cherry green and/or yellow tomatoes, cut in 1-inch pieces or smashed in pan

10 ounces stewed tomatoes-small can, or half of a large can, with juices

3 tablespoons dried onion or 1/2 cup fresh onion cut into small pieces
1 teaspoon red-wine or apple-cider vinegar

Dash lemon pepper, optional

Creamy Mac'n'cheese 

1 pound-a box farfalle pasta
Salt for pasta water (save 1/2 cup pasta water)

6 ounces cream cheese
Dash cinnamon, black pepper and nutmeg
1/2 cup Grated Pecorino Romano or Parmigianno Reggiano or Parmesan cheese. Grate before measuring.

I start my pasta in cold, salted water using a wide, deep pan, more like a skillet than a pasta pot. Meanwhile, I start to cook all the ingredients for the tomato jam in a small saucepan on high heat until it boils, then I turn it down to the lower heat settings to bubble gently for about 25 minutes (or longer on very low heat for firmer texture and fuller flavor), until it gets a little shiny, looking like jam and not tomato sauce. Be sure to stir every five minutes to avoid burning.

When the pasta is about two minutes from being done (it's not chewy but is firm when you bite it), I drain out the water except for a half cup. Then, I put it back on the stove over low heat and add the cream cheese and spices. After about 5 minutes over high heat and a lot of stirring, I have a sauce that's creamy but a little thin, like baked potato soup or just-melted ice cream. I turn of the heat and add the cheese, stirring until it's mixed into the sauce. It should thicken well while remaining creamy.

You can serve those next to each other. To layer and serve as a meal, I spread the pasta out in a class or ceramic rectangular serving dish then spoon the tomato jam on top. I also have crushed then toasted French-fried onions and buttered bread pieces and/or some grated hard cheese for 5-8 minutes, and sprinkled that on top, aka onion ring bread crumbs.

P.S. The tomato jam is also great with meatloaf and burgers!

Cool Tricks!

Everyone who loves the kitchen has them...those little shortcuts and secrets that save time and make dishes "younique". As you may have guessed, I have several! I just realized it's been a while since I've shared my latest cool tricks.

Cool Trick #1: Citrus Powder

I was all set to put a hex on Trader Joe's for discontinuing the Fast Flavor Sticks. Those were my ultimate cool trick! They had natural flavors and half stevia, half sugar mix. They went into smoothies, jelled desserts, iced teas, sorbets, spritzers, you name it.
But I had to move on. After extensive grocery store searches for mixes without sucralose (Splenda) and aspartame (NutraSweet), I found True Lemon brand had a stevia-citrus drink powder. But they ALSO had lime, lemon, orange and even grapefruit powders crystallized, WITHOUT sweetener. Suddenly, I had something to add to marinade--think lemon pepper or garlic lime, my own "twist of lime" tortilla chips, soups, seltzer, yogurt and cocktails. After buying some True Lime sachets and some drink mixes at Whole Foods, I ordered more products online at Amazon.com . I like that these products are sugar- and salt-free.

Cool Trick # 2: Applewood Smoked Salt (recipe follows)

I've really cut back on meat, since my digestive system seems much happier when I do so. Of course, what do I crave more than ever? Smoked meat (groan). Well, that taste can be pretty hard to replicate. Correction: it was hard to replicate. I am now making some kickin' kale and some magnificent mushrooms that have the smoky flavor of bacon. I did add a little turkey bacon to my split pea soup, but the smoked sea salt made the flavors pop without adding more fat or meat. After scoring scoring some from Marshall's and some alderwood smoked sea salt (milder flavor) from Home Goods, I invested in a pound of applewood smoked sea salt from the wonderful Frontier brand at Amazon.com.

Cool Trick #3: Stewed Tomatoes--so retro, so useful!

You may not know this, but stewed tomatoes are humble. So, they don't tell you they make amazing tomato soup and pasta sauce. Now you know. A small can, about 11 ounces, with 1-2 tablespoons heavy cream (or 1-1.5 tablespoons butter and 1 tablespoon water), a dash of salt, a dash of pepper and a couple basil or parsley leaves and a chopped stalk of scallions (or 1/4 onion, dried onion or onion powder). Boil all ingredients except the cream. Then add the cream and blend until smooth with a couple small lumps. It usually serves 2 people in my family. You can just over double it by using a large can and doubling the other ingredients. Do the same base for bolognese sauce with 1 large can sewed tomatoes (about 27 ounces--but don't add water), adding one pound browned meat, 1 celery, 1 carrot, 1 onion, thyme and nutmeg. Simmer for one hour, then add a couple teaspoons heavy cream or butter to finish. If you want marinara, leave out the carrots, celery and cream, add a clove of chopped garlic and add 2 tablespoons olive oil at the end.

Cool trick #4: Fruit juice concentrate

I try not to add sugar to my drinks. It was such a slippery slope for me--why not add more sugar and stretch it out? However, when I make ginger beer aka nyamakoji, sorrel aka dabilenni and other steeped concoctions, I want a way to add flavor without adding granulated sugar. I now always keep 100% juice concentrate in the freezer for these drinks and love the flavor and colors they provide. Another cool trick? I make sweet-and-sour sauce with pineapple juice concentrate, ketchup, a dash of ginger powder, soy sauce and sesame oil.

Cool trick #5: Good seasons natural dressing mix 

I think my addiction to "sauce packets" started in Peace Corps. In fact, I know it did. Ubiquitous mayonnaise became ranch dressing; pasta became alfredo; vegetables became a wonder with Indian curry mixes. I am a label-gazer. I often look for the best or least bad set of ingredients. Cooking from scratch often happens when I read labels. Take Jello--I don't buy those packets. I buy organic bovine gelatine online and add my own sweetener and flavorings. Yes, it's a bit much, but I and the others I prepare food for a worth it! OK, I am getting off my homemade soap box to laud a dressing packet. Good Seasons Italian All Natural Salad Dressing Mix is a great dressing starter, marinade, seasoning for beans, dips and hot vegetables. 
Ingredients: Sugar, Salt, Sodium Citrate, Garlic (Dried), Onions (Dried), Spice, Red Bell Peppers (Dried), Carrots (Dried), Xanthan Gum, Maltodextrin (from Corn), Parsley (Dried), Natural Flavor, Guar Gum, Citric Acid.

Application: I really like to use the dressing mix as a marinade chicken for Caesar salad and chicken salads. I start with frozen skinless chicken breast tenderloins in a single layer-covered in a skillet in about a quarter cup of water and cooked on medium to high heat. I add one packet of marinade/dressing mix. Next, after about ten minutes, I turn over the chicken and uncover the skillet. Finally, after 5 more minutes or when the water is almost cooked all the way down, I add about a teaspoon of olive oil. Then sauté on one side for two to three minutes. In less than 20 minutes, I have browned yet tender, well-seasoned chicken breasts. It's one pot, no cleaning and my meal is halfway done. It's mostly hands-off, so I can cook or do other things at the same time.

Cool trick #6: Pancake Bake (recipe follows)

My daughter loves pancakes. However, I am often loathe to stand and flip mini mountains of pancakes, and I don't like the ones as big as the pan; they taste dry or don't flip well for me. Solution? Bake a thick large pancake using a glass pie plate in the toaster oven. Before anyone scoffs, the really cool trick is to make a layer of buttery syrup underneath, so it's sweet on the bottom and sides. Then I top it with blueberries. Destruction!

Pancake Bake
I use Trader Joe's multigrain pancake mix and add a few spoons of oats or bran. I basically calibrate whatever yield works with one egg.
First off, however, I am preparing the pan with 2 tablespoons heavy cream, 1 teaspoon water, 4 tablespoons organic sugar and a good shake of cinnamon. I mix them together directly in the glass pie plate, then put that in the toaster oven. I set it for 30 minutes, but it will be done in a little less time than that. My toaster oven is not running as hot as it used to because the top element isn't working. My guess is that 325-350 is about right.
Next, I make the pancake batter. I then take the pie plate out with a mitt, pour the pancake batter in, then put the pie plate back in the oven. By that time, there is about just over 20 minutes for the pancake to cook, which is about right. I get out the blueberries (or whatever fruit you like) and go upstairs to get ready.
Usually, the 20 minutes have elapsed plus about 5 minutes warming time in the oven. I would say to stay downstairs to see how long it takes the first time. Toaster ovens are precarious; two minutes too long can burn your stuff.
Then smugly eat the delicious unflipped concoction. You can call it a pancake pie or whatever you think will work to get people to take the first bite. How many people does this serve? Unfortunately, this has only been serving a greedy mother and child.

Recipe highlighting smoked salt:
Split Pea/Carrot Ginger Mash-up Soup
With an electric pressure cooker, it's done in 25 minutes, including prep time.
I love a good music mash-up and collabo. This soup is a mash-up of two winter favorites!

Ingredients:
6 ounces turkey bacon, chopped with kitchen scissors-optional
2 tablespoons butter or coconut oil
2 stalks celery with leaves, rinsed, then chopped with kitchen scissors
2 large or 3 small carrots, chopped about the size of a fingernail or larger
1 teaspoon smoked sea salt (start with half if using chicken stock)
About 8 ounces organic dry split peas
About 6 ounces dry red split lentils
About 5 sprigs of fresh parsley leaves, chopped with kitchen scissors
1 "nub" of peeled fresh ginger, thumb size
Black pepper to taste
2 cloves garlic
A handful kale or spinach, rinsed and chopped with kitchen scissors (optional)
5 cups water (or a combination of chicken stock and water). Just note you may have to decrease the sea salt when using chicken stock to avoid oversalting.

Cooking directions:
Brown butter or oil in the electric pressure cooker for one minute. Add chopped turkey bacon and brown for two minutes. Then add celery and carrots and cook for one or two minutes, still on the "brown" or high setting. Next, add all of the remaining ingredients into the pressure cooker. Change the setting to "low pressure". Close and align the pressure node, then set the pressure cooking time for 7 minutes. Meanwhile, set the table and clean. After the cooking time ends and you are almost ready to serve, puree about half of the soup if you like (I used a stick blender). Serve and enjoy!

Much Ado About Leftovers

I live for leftovers, especially simple foods that can become something new and different. So, naturally, I love raiding the fridge after Thanksgiving! Some results are just combining; others are recreations.

Turkey + stuffing= crunchy patties
I like greasing a cookie sheet and adding leftover chopped turkey, stuffing, balling them into patties. I spray with a little oil then bake at 375 degrees for about 8-10 minutes. Sometimes I add almonds, onion or a little gravy to bind  the ingredients together. Once I added jerk seasoning and the additional kick was yummy.

Cranberry sauce + Italian dressing= sweet/tart vinaigrette
I make my own cranberry sauce but canned jelly works great with this, too. I just combine about 1/3 sauce or jelly to 2/3 dressing and blend until smooth and thickened. Awesome!

Cranberry sauce + Dijon mustard + mayo=kickin' sandwich spread
Add equal parts of each in a bowl and mix well. More cranberry sauce ideas throughout. It's so versatile!

Leftover veggies+cream= cream of (anything) soup
Sweet potatoes, broccoli, carrots, corn, squash--lots of veggies make a great creamy soup. Half and half will work in many cases if there is no acid like lemon/citrus juice, vinegar, etc. Cream cheese makes a great thickener. I use just over a tablespoon of cream per cup of veggies and add stock to thin out. This can be heated in a microwave then blended.

Turkey
Nachos, pot pie, quesadillas, samosas, chili, pulled turkey in bbq sauce, fried rice and Jamaican meat patties all come to mind when I want to recreate a dish with turkey. I also like mixing cranberry sauce with bbq sauce or salsa to create a nice condiment alongside as a dipping sauce.

Turkey +gravy +peas 'n' carrots+ mashed potatoes= shepherd's pie
Chop the Turkey and add a little gravy. Then layer the veggies, then mashed potatoes on top. I like to top with cheese right out of the oven.

Ham+ mashed potatoes+ corn =chowder
I like some chunks of potatoes and usually have some diced frozen potatoes-hash browns- to throw in. Ham hocks, smoked turkey necks can be thrown in for flavor. I make a regular soup with stock then add potatoes, then thicken with cream cheese thinned out with a spoon of water heated together in the microwave for 15 seconds. Doesn't separate with cream cheese, which is a plus.

Leftover bread=croutons, more stuffing, bread crumbs and/or bread pudding or French toast

Sweet potatoes can become pie. We usually make the second sweet enough  be a dessert. For every 2 or so cups, add an egg and 1/4 cup cream or evaporated milk. Puree in a food processor (but it may be too thick for a blender). Bake at 300 until glossy at the top and not jiggly, about 40 minutes.

Veggie tray becomes stir fry
Scrap the tomatoes and stir fry if you want a quick hot dish. You can also cut these veggies and add to soup.

Fruit tray becomes smoothies, sorbet or chutney/jam
I usually make the melons into smoothies or sorbet and turn the rest into a quick jam I keep in the refrigerator.

Wine+mulled cider= Glogg or sorbet
Cranberry juice, cider, wine can all be mulled-heated with a cinnamon stick, Orange peel and cloves. They all work interchangeably to make a new, delicious drink. You  can also run this through an ice cream maker for an unctuous sorbet. Guess what else you can add to the sorbet mixture? Cranberry sauce!

Scraps of dessert become ice cream. Mix well into vanilla or butter pecan ice cream and refreeze or make your own.

Any other ideas? Share in the comment section!

Food for thought: born to be wild with phytonutrients

I often do things the scrappy DIY way. Sometimes, though, I do want the easy way out. We hear that we should eat the rainbow of fresh fruits and vegetables, and sometimes we learn which ones. Yet I have just learned that there are more specific foods we can eat to benefit from protective, cancer-fighting phytonutrients. 

Read here for more on phytonutrients: http://www.dana-farber.org/uploadedFiles/Library/health-library/nutrition/phytonutrient-rich-foods.pdf

To yield the most nutrition, thaw frozen foods rich in phytonutrients in the microwave. Pesticide-free vegetation not from a hothouse typically has more phytonutrients. Steaming usually retains or even improves the amount of phytonutrients. If boiling, try to drink the water-boil pasta or grains with it or use it for stock or soups. 

Almonds

Granny Smith apples..and crab apples. Glad I ate a lot from our tree as a kid!

Avocados

Berries, especially chokeberries and blackberries

Wild and pick-your own blueberries 

Purple carrots

Citrus, especially grapefruit

Flax

Black and red grapes

Garlic, chopped and set aside for 10 or more minutes before cooking

Greens, notably dandelion greens and arugula 

Hazelnuts

Fresh herbs

Loose- leaf Lettuces with red and purple; bitter is better 

Green onions aka spring onions and scallions-the green part is best

Green, black and white teas

Heirloom Tomatoes; cooked is best for lycopene

Walnuts