Food for thought: Let's Jam! And chutntey!

As they say, I have champagne tastes on a beer wallet. I do, on occasion crack and buy those $4 or $5 gourmet jams to slather on a toasted croissant or even to blend with butter for chicken, turkey, pork, fish, shrimp and lamb.

But if I want chutney, that's where I draw the line. My cheap gene kicks in and I turn my head away from store-bought chutney. I make it myself, always. I also make jams, preserves with leftover fruit or sweet vegetables that I need to use or if I want a special experience for a meal.


I use a food processor, but when some things are really ripe, you can mash with a fork or chop. For me, the chunkier the better. I make something with a consistency between jam and preserves-some pureed and mashed fruit combined with chunks (see definitions below.)I never make jelly, so I don't have tips to make crystalline concoctions. I tend to make my spreads in a small saucepan and store them in the refrigerator in jars run through the dishwasher for short-term use. I make these because I'm capricious and cheap, not to use large batches to put on a shelf.

As for jelling--making sure they are wiggly, not syrupy--lemon juice and applesauce are my jelling agents. They contain pectin, the jelling agent. I have pectin but have never needed to use it thus far.


RECIPES--Note: I have not tested these. They are more like suggestions!

Sweet Mango chutney

1 1/2 cups mangoes, either 2 fresh mangoes--ripe but still firm, peeled and cubed
or you can use Trader Joe's mangoes 1/2 package. They are the ripest. I like to crush a few pieces for more spreadable consistency.

1/2 teaspoon ground cardamom or 4 whole pods, intact. Remember not to eat!

1 1/2 cups sugar

1/4 cup water

Juice from 1 lime plus 1/3 cup water or 1/3 cup vinegar

1 teaspoon fresh grated ginger or 1/2 tsp. ground ginger (adjust to taste)

Ground black or dash red pepper flakes to taste

Heat all ingredients over high heat until mixture reaches a rolling boil. Then simmer all ingredients on low/low-medium heat for 30-40 minutes in a medium saucepan, the heavier the better.

Suggestions: Marries well with spicy Indian dish


Red Pepper Jelly (but technically conserves)

2 cups red, yellow and/or orange sweet peppers, seeded and roughly chopped. Mince if not using a food processor.

2 tsp. dried onion powder or flakes

1 1/2 cups sugar (have some more handy, to taste)

1/3 cup vinegar

1/4 cup water

1/2 teaspoon black pepper and/or dash cayenne pepper

pinch salt

Heat all ingredients over high heat until mixture reaches a rolling boil. Then simmer all ingredients on low/low-medium heat for 30-40 minutes in a medium (3-quart) saucepan, the heavier the better.


Onion Confit
4 onions, quartered lengthwinse and cut into thin slices
1 1/2 cups sugar (have some more handy, to taste)

1/3 cup vinegar

1/4 cup water

1/2 teaspoon black pepper and/or dash cayenne pepper

Heat onions over medium-high heat, stirring regularly until onions become soft. This may take 5-10 minutes. Then add remaining ingredients and simmer on low/low-medium heat for 1 hour, 10 minutes in a medium (3-quart) saucepan, the heavier the better.

Pineapple-Banana Conserves/Chutney
1 cup diced fresh or frozen pineapple. Use juice.
1 very ripe banana, sliced or chopped
1 teaspoon lime juice
1 cup sugar
Dash nutmeg
Dash vanilla extract
1 tablespoon butter, optional
chopped walnuts, optional

If making chutney:
replace nutmeg with garam masala
add some cayenne or hot pepper sauce to taste
Use 2 teaspoons lime juice
add handful of raisins (around 2 dozen), optional
Omit vanilla
Add a little salt

Heat all ingredients over high heat until mixture reaches a rolling boil. Then simmer all ingredients on low/low-medium heat for 30-40 minutes in a medium (3-quart) saucepan, the heavier the better.

Suggestions: Eat with curried pork chops, toasted buttered bread, chicken biryani and yogurt

Blueberry Goodness
1 1/2 cups frozen wild blueberries (Never used fresh. Probably because I would eat 1 1/2 cups of fresh blueberries)

1 lemon, seeded and diced, juice included

1 1/2 cups sugar

Heat all ingredients over high heat until mixture reaches a rolling boil. Then simmer all ingredients on low/low-medium heat for 30-40 minutes in a medium (3-quart) saucepan, the heavier the better.

Suggestions: Serve with scones, ice cream, pancakes, waffles & crepes, pound or angel food cake, as shortcake topping with fresh fruit and whipped cream.

Now what's the difference?
Confit, which is the past participle form of the French verb "confire" or "to preserve", is most often applied to preservation of meats, especially poultry and pork, by cooking them in their own fat or oils and allowing the fats to set.[1] However the term can also refer to fruit or vegetables which have been seasoned and cooked with honey or sugar until it has reached a jam-like consistency.[2] Savory confits, such as ones made with garlic or tomatoes, may call for a savory oil such as virgin olive oil as the preserving agent. Source: wikipedia.org

Jelly: Jelly is simply sweetened and jelled fruit juice, a clear, bright product. It is generally made by cooking fruit juice and sugar with pectin as a jelling agent and lemon juice as an acid, to maintain a consistent texture. Jelly is firm and will hold its shape (it “shakes”). Generally, jelly contains no pieces of fruit, although specialty jellies, like pepper jelly, may include pieces of jalapeño or other pepper.

Jam: Jam is made from crushed or chopped fruit cooked with sugar, and often pectin and lemon juice. Jam can be a purée of fruit or have a soft pulp, but it does not contain chunks of fruit.

Preserve or Preserves: A preserve differs from jam in that large or whole pieces of fruit are cooked (with sugar) to the point where the fruit is suspended in a syrup base. The texture of preserves is not smooth like jelly or jam.

Marmalade: Marmalade is a soft jelly, often citrus-based, that includes the flesh and often the peel of the fruit suspended throughout the jelly base. The sweetness of the jelly is offset by the bitterness of the peel offsets. Some products that are called marmalade—onion and tomato marmalades, for example—are actually misnamed jams and preserves.

Conserve: Conserve is a generally mixture of more than one fruit, often with added nuts and raisins, that is cooked until it becomes thick. It is used as a spread for breads, pastries and meats, and in the latter use is closest to chutney. Other producers refer to a thickly-stewed preserve as a conserve.

Chutney: Chutney is a spiced condiment of Indian origin (chatni is the Hindi word for strongly spiced) made of fruit or vegetables. It is typically served as an accompaniment to food, not as a spread. The spice level can range from mild to hot, and the consistency from a fine relish to a preserve or conserve. Fruit chutney consists of chopped fruit, vinegar, spices and sugar cooked into a chunky sweet-tart-spicy mix: according to one explanation, it “blurs the Western distinction between preserves and pickles.”

Fruit Butter: Fruit Butter, such as apple butter or prune butter, is fruit purée or pulp combined with sugar, lemon juice and spices, slowly cooked down to a smooth consistency. The “butter” refers to its smooth consistency: there is no actual butter in the product.

Fruit Curd: Fruit Curd is a creamy spread made with sugar, eggs and butter, generally flavored with citrus juice and zest. Lemon curd is the classic variety, but lime curd and blood orange curd can be found, as can other fruit curds such as the strawberry. A citrus curd is refreshingly tart, as opposed to more sugary jams and preserves. Unlike lemon custard, for example, lemon curd contains more lemon juice and zest, which gives it a more piquant flavor. The butter creates a smoother and creamier texture than jam. Curd also can be used to fill tart shells, and as a garnish.

Fruit Spread: Fruit Spread is generally a reduced-calorie product made with fruit juice concentrate and low-calorie sweeteners replacing all or part of the sugar.
Source: lifted verbatim from thenibble.com

picture from Simon Law

Food for thought: Work smart, not hard

I'm in a bit of a dilemma because I still love to eat but have less time to cook or seek out recipes. Guess I have to go back to my college adage: work smart, not hard.

Guacamole with crumbled bacon
I love a good avocado. I love bacon. I love them together! So why on Earth had I not done this before?

For 4-6 people as a light snack or 3 as filling sandwiches
1 extra large or 2 small avocados
1/2 cup fresh salsa (or more, to taste)
2 large strips bacon, microwaved until crisp (2 min.) and blotted dry
thin bread for spreading or sandwiches
butter or romaine lettuce

Scoop flesh from avocado skin and pit into a small bowl. Cut some in chunks and mash some. Stir in salsa, incorporating until the mixture turns green from avocados. Crumble bacon over avocado mixture.
Spread on bread or create a wrap with large pieces of bread and lettuce.

Pickled onions
These are great on hot dogs, with fried whole fish, falafel, black-eyed peas and grilled meat or veggies, like fajitas or jerk. Can replace pickles and reheat well.
1 medium sweet or red onion (red is prettier!)
1/2 cup or less vinegar that isn't too sharp, like rice or white balsamic
dash of salt and pepper, if desired

Thinly slice onion or use slicer blade in food processor. Place in a shallow glass bowl--Pyrex pie plate or Corningware ceramic work well.

Pour vinegar over onion so they are halfway immersed. Microwave for two to 2.5 minutes. Flavor is enhanced if you wait five minutes. Or you can season to taste right away and use as a pungent garnish.


Shrimp with parsley and garlic
This will be garlicky, so do this among good friends and family! Feeds 6 with a lot of other foods; 4 if they are greedy

1 pound peeled, deveined raw medium shrimp (1 used 31-40 size)
salt-free seasoning
1 tsp. liquid smoke, if desired
1/3 cup light olive oil
5 cloves garlic, skin removed
1/2 bunch parsley, stems removed
salt, black pepper and hot pepper to taste

If frozen, make sure you allow at least 30 minutes for shrimp to partially thaw. Add seasoning and liquid smoke to shrimp in a large bowl with resealable lid. Process garlic and parsley in food processor, use a mortar and pestle or roll up parsley and cut with a sharp knife and mince garlic. Add to shrimp and mix to cover shrimp surface. Cover and set aside 15-30 minutes.

Use a wok, cast iron pan or other pan that gets really hot. Heat just over half the oil in the pan on high heat. Add 1/3 to half of shrimp. Make sure it sizzles and gets a little browned, then work quickly to turn over. Sprinkle a little salt; cook the other side until it just turns from grey to pink. Remove with tongs or spoon that won't scratch. Add oil when necessary and work in batches to saute. Pour any remaining garlic from marinating in pan and cook, then pour over shrimp. Season again to taste.


Hard root beer
Caiprinha season is just making its way in. Until then, here's a great way to use Cachaça--sugar cane liquor.

tall glass
ice cubes or ice cream
1 can high-quality root beer with sugar, not corn syrup
1-2 ounces Cachaça
dash vanilla extract, if desired

In glass, add ice or ice cream. Slowly add root beer, then cachaça then vanilla. Swirl or mix with spoon and enjoy!

Food for thought: You really, really need a toaster oven

Why I love toaster ovens--let me count the ways!
You would think the Kitchen Gadgetmakers of America had me on payroll. Nope, I just love toaster ovens! I know, you are broke. Guess what, this will make you feel less broke. You cook food more efficiently in the small space than you would in a large oven and you can eat more fabulous food at home instead of going out to eat. If you take a toaster oven to work, Quiznos will not be making the best toasted sandwich in town. You will!

If you:
--Have fewer than 5 people in your household and like a hot meal
--Have kids
--Have kids who can cook but are too young for a range oven/stove
--Are in a dorm (You may need to hide this from the RA!)
--Eat small meals
--Reheat foods like fried chicken, biscuits or other foods that don’t cut it in the microwave
--Like to eat fabulous lunches at work like ribs or those delicious Gardenburger riblets, eggplant parmesan, pork chops and rosemary garlic french fries. Yes, I really do broil bone-in pork chops at work!

Benefits
You save so much time preheating, since there’s less air/space to heat.
It’s great in the summer because you can still toast/bake without heating up the whole kitchen.
There is less danger of burning one’s arms from reaching in the oven, especially children.
You can often see and smell the progress more easily than a conventional oven.

You can make/reheat the following in a toaster oven:
Banana bread, corn bread/other quick breads
Pound cake (small loaf) and muffins
Biscuits
Brownies
4-8 pieces of chicken
Small whole chicken (4 lbs.) Reduce cooking time for this recipe by 1/4 to 1/3
Breaded foods (they get that crunch)
French fries/onion rings
Crunchy baked tofu (I freeze it, thaw it & squeeze out water. Then marinate it in pesto, spray with oil and bake (try 375 for 40 minutes) until it gets a crust.
Broiled pork chops/steak and fish filets.
Sausages
Meatloaf & meatballs
Ribs
Bacon
Quiche
Pie/crisps
Scalloped potatoes
Open-faced sandwiches
Baked mac ‘n’ cheese
Lasagna
Pizza--frozen or pita pizzas--put in one pita at a time if it's a small oven
Frittatas
Roasted vegetables Divide this recipe for roasted parsnips in half
Candied sweet potatoes
Croissants & bagels
...and toast!

Tips & tools:
In general, glass cookware is great for a toaster oven. Just make sure you put hot items on a trivet to prevent breakage due to temperature change. I like cork trivets the best.
Use an 8x8 Pyrex/ metal baking pan
Small cast iron skillet for personal cornbread
8” or 9" pie plate- also glass or metal
Save those pie pans you get from ready-made crusts or pies and reuse!
In some ovens you can fit a 9x13 pan (without handles)
If you need to broil and aren't getting food close enough to the element, invert a metal pie plate. But don't go too far and forget your food!

Bonus recipe: Wheat Butterbread
I had a hankering for biscuits but wanted a nutty, whole wheat taste. I wound up buying some bulk wheat flakes since there was no whole wheat flour. Instead of making drop biscuits, I made something better. It was like a whole wheat flatbread and buttery biscuit love child. Hopefully I've accurately recreated the "wonderful mistake" recipe below...

1.5 sticks butter, melted on high heat until light brown, then cooled
2 cups ice water
1/2 teaspoon lemon juice

3 cups all-purpose flour, plus 1 tablespoon
1 cup wheat flakes(they are dry, soft flakes sold in bulk at health food store)
1 tsp. baking powder
3 tablespoons dry milk
1/2 tsp. salt
1 tsp. sugar

Heat oven to 450 and line 2 cookie sheets with parchment paper.

Combine wet ingredients. Stir until butter makes clumps in water. Stir dry ingredients for several seconds to incorporate. Drop cookie-sized amounts of dough onto paper. They should be a little smaller than the palm of your hand. Cook about 16-18 minutes, switching racks to make sure both pans have golden toasted dough on bottom. Enjoy!!

Food for thought: Gotta find my corner of the sky

Today my wonderful friends and colleagues treated me to an amazing good-bye luncheon. Starting Monday, I'll be switching jobs after 6 1/2 years. We had amazing curried chicken salad wraps and the best spanikopita I've ever had, courtesy of our resident chef and hostess Elaine. T made macaroni salad, and I made non-alcoholic sangria. Top that with laughs, music, cards, gifts and a sheet cake and you have a wonderful send-off. Thanks also to Anita, Jenny, Shayla, Eileen, CC and Peggy!

Here are the recipes from our party:

Curried chicken wraps:
from Ina Garten, Barefoot Contessa

Ingredients

* 3 split (1 1/2 whole) chicken breasts, bone in, skin on
* Olive oil
* Kosher salt
* Freshly ground black pepper
* 1 1/2 cups good mayonnaise
* 1/3 cup dry white wine
* 1/4 cup chutney (recommended: Major Gray's)
* 3 tablespoons curry powder
* 1 cup medium-diced celery (2 large stalks)
* 1/4 cup chopped scallions, white and green parts (2 scallions)
* 1/4 cup raisins
* 1 cup whole roasted, salted cashews, chopped
* 6 tortillas

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.

Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.


Spanikopita
I'm going to guess where Elaine found this. A-ha! I betcha this was the recipe!

Spinach, Feta,and Pine-Nut Phyllo Tart Gourmet | November 1998

In this recipe we call for a 10 1/2- by 7 1/2- by 1-inch rectangular tart pan. The tart could also be made using a baking sheet or a jelly-roll pan, as the filling is dense enough to hold its shape on its own.
Yield: Serves 6 as a main course
ingredients
For filling
1/2 cup pine nuts (about 3 ounces)
1 medium onion
1/3 cup olive oil
two 10-ounce packages frozen chopped spinach, thawed
1/2 teaspoon salt
2 large eggs
1/2 cup crumbled feta (about 3 ounces)
1 tablespoon fine dry bread crumbs

seven 17- by 12-inch phyllo sheets
5 tablespoons unsalted butter
6 tablespoons plus 1/4 cup freshly grated Parmesan
preparation

Preheat oven to 375°F.

Make filling:

In a shallow baking pan toast pine nuts in middle of oven until golden, about 4 minutes, and cool. Finely chop onion and in a large heavy skillet cook in oil over moderately low heat, stirring, until softened. Squeeze spinach to remove as much liquid as possible and stir with salt into onion. Cook spinach mixture over moderate heat, stirring occasionally, until any liquid is evaporated, 1 to 2 minutes, and cool slightly. In a large bowl whisk eggs until combined and stir in spinach mixture, pine nuts, feta, and bread crumbs until combined well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding.

Stack phyllo sheets and cover with 2 overlapping sheets plastic wrap and then a dampened kitchen towel. In a small saucepan melt butter and cool slightly. Lightly brush a 10 1/2- by 7 1/2- by 1-inch rectangular tart pan with a removable fluted rim with butter.

On a work surface lightly brush 1 phyllo sheet with butter. Sprinkle 1 tablespoon Parmesan evenly over buttered phyllo and repeat layering with 5 more phyllo sheets, butter, and 5 tablespoons Parmesan. Arrange last phyllo sheet on stack and lightly brush with butter. Transfer phyllo to tart pan, letting excess hang over edge, and spoon filling onto phyllo, spreading evenly. Fold edges of pastry over filling, leaving center uncovered , and lightly brush top of phyllo with butter. Sprinkle remaining 1/4 cup Parmesan over exposed filling and bake tart in middle of oven until golden, 25 to 30 minutes. Serve tart warm or at room temperature.


Stack phyllo sheets and cover with 2 overlapping sheets plastic wrap and then a dampened kitchen towel. In a small saucepan melt butter and cool slightly. Lightly brush a 10 1/2- by 7 1/2- by 1-inch rectangular tart pan with a removable fluted rim with butter.

On a work surface lightly brush 1 phyllo sheet with butter. Sprinkle 1 tablespoon Parmesan evenly over buttered phyllo and repeat layering with 5 more phyllo sheets, butter, and 5 tablespoons Parmesan. Arrange last phyllo sheet on stack and lightly brush with butter. Transfer phyllo to tart pan, letting excess hang over edge, and spoon filling onto phyllo, spreading evenly. Fold edges of pastry over filling, leaving center uncovered , and lightly brush top of phyllo with butter. Sprinkle remaining 1/4 cup Parmesan over exposed filling and bake tart in middle of oven until golden, 25 to 30 minutes. Serve tart warm or at room temperature.


Sonia's "if I can't drink, nobody can" SANGRIA
This will make a couple gallons including ice. Great for work, baby showers and other teetolatarian venues.
2 750-ml bottles Ariel or other de-alcoholized wine
2 48-oz bottles grape juice
1 64-oz. bottle apple juice
1 12-oz can orange juice concentrate, thawed
1 12-oz can pineapple juice concentrate, thawed
1/4 cup lemon or lime juice (fresh is best)

Directions
Mix all ingredients over a couple pounds ice. Pretend you are not at work. Enjoy!

It's been an excellent adventure. Party on, Bill! Party on, Ted!

Food for thought: The Skinny

I'm not one to eat low-carb or count calories, but some people do it. Here are some previously posted and new recipes for a friend looking for recipes low in carbohydrates without a lot of fat and featuring a lot of low-fat yogurt and other dairy products:

Tzaziki cucumber-yogurt dip


Asian slaw Vinegar-based slaw. Add a dollop of mayonnaise if that's the way you like it.


Cucumber Salad

Raita with grilled veggies

The following recipes are altered recipes from epicurious.com. I haven't tried them, so I cannot vouch for their tastiness or timing/texture especially with the changes. Please let me know what your experiences are so I can revise the recipes!

Kale salad
* 2 tablespoons white balsamic vinegar (a sweet, clear vinegar)
* 1 teaspoon extra-virgin olive oil
* 1 teaspoon salt
* 2 bunches kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
* 1 tablespoon pine nuts, lightly toasted
* Parmesan cheese shavings

Whisk vinegar, oil, and salt in large bowl. Add kale and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.

Mediterranean Tuna Salad
* 1/2 English cucumber (seedless)- Or use one regular cucumber and take out seeds
* 10 grape tomatoes
* 4 Kalamata olives, plus some brine (a few tablespoons)
* 3 ounces light or fat-free feta cheese
* a 6-ounce can high-quality tuna in water
* oregano and pepper
* red onion or scallions to garnish

Halve cucumber lengthwise and cut crosswise into 1/4-inch-thick pieces. Quarter tomatoes. Pit and quarter olives. Cut feta into 1/4-inch dice. In a bowl toss together cucumber, tomatoes, olives and brine, feta, tuna, and oregano and pepper to taste, keeping tuna in large chunks.

Mussels in Carrot Ginger Broth
* 4 medium shallots, chopped (or 1 red onion, chopped)
* 1 tablespoon finely chopped peeled ginger
* 1 cup reduced sodium chicken broth
* 1 small can tomato sauce, crushed or diced tomatoes
* 1/2 teaspoon hot red-pepper flakes
* 1 cup bottled carrot juice
* 3 pounds cultivated mussels, rinsed
* 1 1/2 tablespoons fresh lime juice
* 1/2 cup chopped cilantro or parsley

Cook shallots/onion and ginger in broth in a wide 5-quart heavy pot over medium heat, stirring frequently, until softened, about 7 minutes. Add tomatoes and red-pepper flakes and cook, stirring, 1 minute. Pour in carrot juice and boil, uncovered, until liquid is reduced by about half, about 10 minutes.

Add mussels and cook, covered, stirring occasionally, until mussels just open wide, 4 to 6 minutes, transferring as cooked to a bowl. (Discard any mussels that remain unopened after 6 minutes.) Stir in lime juice and sprinkle with cilantro or parsley.

Curried Yogurt Dip with Steamed Broccoli
Start making this dip one day before you plan to eat it, since the yogurt has to drain and thicken overnight. A mesh strainer and piece of cheesecloth or 2 high-quality paper towels (I like Viva) are needed for the first step of the recipe.

* 3 cups plain low-fat yogurt
* 1/2 teaspoon olive oil
* 2 garlic cloves, minced
* 1 1/2 teaspoons curry powder * salt and pepper to taste

* 3 cups broccoli florets

Line strainer with double-thick layer of cheesecloth, extending over sides; set over deep bowl. Add yogurt to strainer. Chill overnight (liquid will drain from yogurt and yogurt will thicken). Transfer yogurt to small bowl; discard liquid.

Stir oil and garlic in small nonstick skillet over medium heat 30 seconds. Stir in curry powder. Whisk curry mixture into yogurt. Season with salt and pepper. Chill at least 1 hour and up to 1 day.

Steam broccoli until crisp-tender, about 2 minutes. Rinse under cold water. Chill until cold. Serve with dip.

Spicy Gazpacho
* 2 cups diced seeded peeled cucumber
* 1 cup chopped celery
* 1 cup chopped green onions
* 1 4-ounce can chopped mild green chilies

* 3 14 1/2-ounce cans diced tomatoes in juice
* 1 slice low-carb white bread, torn into pieces
* dash olive oil
* 1/4 cup drained capers (or finely grate the zest of one lemon)
* 2 tablespoons red wine vinegar
* 1 tablespoon chili powder
* 2 garlic cloves

Place 1 cup cucumber, 1/2 cup celery, 1/2 cup green onions and half of chilies in small bowl and reserve.

Working in batches, coarsely puree remaining cucumber, celery, green onions, chilies and next 7 ingredients in blender. Pour into large bowl. Mix in reserved vegetables. Season with salt and pepper. For best results, chill at least 6 hours and up to 1 day.

Treats:

Sangria Terrine (fancy word for jello!)
Cranberries are nice & tart with almost no sugar; dealcoholized wine has some carbohydrates, but much fewer than wine. Orange extract provides a "Triple Sec" flavor.

* 1 cup raw/frozen cranberries--not the sweetened "Craisins" or canned varieties
* 1/2 cup Splenda
* 2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
* 2 cups Ariel dealcoholized red or white wine
* 1/2 teaspoon orange extract

Sprinkle gelatin over 1/4 cup dealcoholized wine in a small bowl and let stand 1 minute to soften. Bring 1 cup wine to a boil with cranberries and Splenda, stirring until Splenda is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir in remaining 3/4 cup wine, then transfer to a metal bowl set in a larger bowl of ice and cold water. Cool mixture, stirring occasionally, just to room temperature. Slowly pour mixture into a 1-quart glass, ceramic, or nonstick terrine or loaf pan, then chill, covered, until firm, at least 6 hours.

To unmold, dip pan in a larger pan of hot water 3 to 5 seconds to loosen. Invert a serving plate over terrine and invert terrine onto plate.

Iced Coffee Mousse
* 1/2 teaspoon unflavored gelatin
* 2 tablespoons water
* 1/3 cup Splenda
* 1 tablespoon instant coffee powder and/or cocoa powder
* 1/2 teaspoon vanilla
* 1 cup well-chilled fat-free evaporated milk
* canned aerosol "lite" whipped cream

In a small saucepan sprinkle the gelatin over the water and let it soften for 2 minutes. Add the milk and the coffee/cocoa powder and heat the mixture over moderate heat, whisking constantly, until the powder is dissolved. Remove the pan from the heat, stir in the vanilla, and set the pan in a bowl of ice and cold water, stirring the mixture every few minutes until it is thick and cold. Spoon the mousse into 2 chilled long-stemmed glasses and chill it until ready to serve. Top with canned "light" whipped cream.

Hope these recipes provided additional ideas!

Food for thought: Recipes for my Foreign Service/expat friends in hot climates!

Hi Jeremiah, Carmelia, Rachel, Diep and soon Adriana & Jenna,

Here are some fab recipes to make overseas! Tried to reduce/eliminate hard-to-find ingredients. Everyone else, some summer and all-American recipes a little early...

Spicy Gazpacho (cold tomato-based soup). Serve with avocado & steamed shrimp, white firm fish or even an omelet.

Cucumber salad is refreshing. Add some grated ginger for a more pronounced Asian flavor. If you don't have rice vinegar, use the lightest vinegar you have with a dash of water and sugar to equal 1/4 cup.

Watermelon Sorbet
Modifications: Puree with a food mill, blender, food processor or mash. Freeze until almost frozen, then take a big fork and grate until all is finely pureed. Freeze again. If it's still a frozen block, thaw a little while and repeat with the fork. Serve immediately. Tastes great with lime and mint!

Ranch Dressing--overseas version
1 small jar of mayo 8 oz/250 ml
juice of 1 lemon/lime
3 tablespoons Nido/whole milk powder (or use 1 tablespoon yogurt)
2 sprigs fresh parsley, minced
2 cloves garlic, minced
1/2 teaspoon black pepper
1/2 teaspoon salt

Grilled Jerk Chicken with Mango Chutney
Use any part of skin-on chicken. Make double paste; it keeps in the fridge for 1 week.


Homemade Ketchup
Save money in most cases by making your own ketchup. A 28-oz. can equals 5 or 6 small or Roma tomatoes (the kind that are oval-shaped). Leave out the oil to prolong freshness. And you don't need to cook it for that long. Add a 1/2 teaspoon tomato paste to the recipe and cook for 30 minutes. Add 1 teaspoon curry powder and 1 teaspoon sugar for curry ketchup. Delicious!

Barbecue sauce
Make ketchup recipe above, adding sugar, honey or molasses, 2 tablespoons Dijon mustard or 1 teaspoon dry mustard and 1 tablespoon vinegar. Add 1 pureed onion and slather on at the last 2 minutes of cooking.

French fries
Peel (optional--depends on your preference and source) 4 medium or 6 large potatoes. Cut into chalk-size pieces, 3/8 inches julienne if you have a mandoline slicer. Cook in water for 20 minutes (or microwave 6 minutes for a faster parboil method). Fry in a deep, heavy pan at least 5 quarts/liters. with corn or peanut oil at high heat. Just starting to smoke, then add a little more. Fry until golden. If you can't get the oil hot enough or you want extra crispy, fry again until deep golden but not brown. Sweet potato fries also taste great! And while we're frying, here's something for a bumper crop of eggplant

Fried Chicken
Use any bone-in parts, cut equally to the size of a deck of cards. For an extra treat, crush 1 cup corn flakes and reduce flour to 1 1/4 cup.

Pancake Syrup
So, you got your hands on some pancake mix and have flipped 30 pancakes. Uh-oh. What about syrup? These days, I don't even keep that cellulose gum/high-fructose corn syrup commercial stuff in the house; I just make my own. You just need 4 ingredients: sugar, water, vanilla(or another flavoring) and salt. The last two are optional! The technique is to caramelize a little of the sugar to give the syrup color and depth of flavor.
2 cups sugar
2 cups hot water (a little less for thicker syrup)
dash salt (to enhance flavor & taste like commercial syrup, not maple syrup)
1/2 teaspoon vanilla
Cook sugar on stove on medium high heat until boiling and making a loud noise with bubbles and just starting to turn chocolate brown in one spot. You have to be very attentive, and not wait too long, or all the sugar will burn, and you will have to start over. Add hot water immediately. Cook until hard sugar dissolves, a few minutes. Add dash of salt and vanilla. If you are adventurous, try this great looking recipe for Coconut and Ricotta Pancakes with Ginger Syrup.
This is how to make Ricotta Cheese. Instead of heavy cream, use evaporated milk. You can use whole milk powder for the whole milk, or add water to more evaporated milk. Note that it take 8 cups or 2 liters to make 2 cups of cheese! Here are other recipes for your hard-won cheese...

Almost Cheesecake. Use "Vache Qui Rit" or "Laughing Cow" cheese in the little paper rounds for the cream cheese. 1 packet of 8 should do fine. If you don't have an oven, use a steamer and put in buttered glass or metal containers in a pot over a bigger pot of boiling water. Soft Scrambled Eggs with Ricotta and Chives-made a similar recipe for work. If you have a microwave, try this one night when you want something hot but don't want to really "cook." Use scallions or onions and some parsley in place of chives. Microwave on high and stir every one to two minutes until desired doneness is achieved. Tastes great with hot bread or even fried potatoes. Collard greens kale, or that tougher variety of spinach in West Africa will be fine for these Vegetable and Ricotta Roll-Ups. Note that the recipe calls for mozzarella cheese.

Flambé all those great tropical fruits like mango, banana and pineapple. These flavors marry well with nutmeg, vanilla, cream, lime zest and caramel.
Banana Bread Pudding with Rum Sauce is divine! Try it with 2 tablespoons Kahlua. If you don't have dark brown sugar, try a little molasses with your sugar, or just use the sugar you have.


Some of these recipes you might recognize from Peace Corps. If you remember something you want the recipe for, let me know!
Bonne cuisine!

Food for thought: Cooking via flavor combinations + NYE recipes

Flavor Matchmaker
One book that is my new go-to favorite for cooking ideas is called "The Flavor Bible." It lists myriad food affinities. It lists foods and major chefs' flavor combination suggestions. It's a helpful resource if you know your key ingredient and mode of preparation but just need a little push marrying flavors. Also great for those who don't need a recipe to get started. Give it to all your friends who read cookbooks cover to cover like a novel.

Here are a couple recipes friends have asked me for. The following I made it for a summer reggae party theme, but it also worked really well for New Year's Eve.

"Rasta" bean salad
vegan with black-eyed peas and red, yellow green bell peppers
This is for a crowd. Halve it for a small cookout or filling main or side dish.

2 lb. dried black-eye peas, cooked according to directions. Salt while cooking, if desired
12-16 oz. bottle creamy honey mustard or other sweet & tangy dressing
6 bell peppers, red, gold & green, diced
1 large or 2 small mild onions, finely chopped
4 minced garlic cloves
6 sprigs (or more) parsley, minced
Black and/or cayenne pepper, to taste

Combine all ingredients in large bowl or stock pot and let marinate in refrigerator 3 hours or overnight. Serve chilled.


Microwave Peanut Brittle, from epicurious.com

You will love this recipe. Track how much time it takes for each phase & write it down for a more foolproof process afterward. Also, it helps to have some cold water nearby to make sure the mixture has reached a hard crack stage--a hard ball/strands in water. That way you'll be sure it's ready. I've tried it with slivered almonds, peanuts and pumpkin seeds, all divine. Oh, if you use peanuts, add 1 T. peanut butter along with the butter. Add 1/2 t. almond extract + vanilla for almonds. Out of this world!

You can view the complete recipe online here.


Microwave Peanut Brittle
1 1/2 cups unsalted dry-roasted peanuts (about 7 1/2 ounces)
1 cup sugar
1/2 cup light corn syrup
Pinch of salt
1 tablespoon butter
1 teaspoon vanilla extract
1 1/4 teaspoons baking soda

Butter large baking sheet. In microwave-proof bowl, combine peanuts, sugar, corn syrup and salt. Microwave on High until mixture bubbles vigorously, about 6 minutes. Remove mixture from microwave and stir in butter and vanilla. Return to microwave and cook on High until candy turns light gold color, about 3 minutes. Remove bowl from microwave. Working quickly, add baking soda to candy mixture and stir briskly (mixture will foam up). Immediately pour out onto prepared baking sheet. Shake baking sheet from side to side to spread brittle as thinly as possible. Let stand until cold and hard, about 2 hours. Break brittle into pieces. Store in airtight container at room temperature for up to 1 month. Good luck keeping it that long!

Bon Appétit
July 1993
by Amy D. Lawley: Montgomery, Alabama


Happy cooking!