Grow Fatter With Me: Cooking in the Time of COVID-19, Part 2

Once again, I have done enough baking and cooking that it's worth sharing my recipes! We've revisited a few of our favorite main meals that I've already posted, so not much new there, but we've also tried a few treats and miscellaneous recipes. Happy cooking! (But don't forget to walk or otherwise work off those calories!)

Cinnamon Roll Bread
I love a good coffee cake or quick bread, and this one reminds me of my family's beloved snickerdoodles. The sour cream adds a wonderful moistness and just a hint of a tang to cut the sweetness. It's best to mix by hand with a spoon rather than using an electric mixer, to avoid overbeating.

For the bread:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, room temperature, slightly beaten
1 cup milk
2 teaspoons vanilla
1/3 cup sour cream (or plain yogurt)

For the topping:
1/3 cup sugar
2 teaspoons cinnamon
2 tablespoons water

For the glaze:
1/2 cup powdered sugar
1 tablespoon milk

Whisk together the flour, baking powder, salt, and sugar (I do this in a large measuring cup). In a large bowl, combine the egg, milk, vanilla, and sour cream, using a large spoon. Pour the flour mixture into the bowl and stir until combined. Spray two loaf pans with non-stick spray and divide the batter evenly between the pans. In a small bowl, combine the sugar, cinnamon, and water for the topping. Drop by spoonfuls onto the top of the batter and swirl in gently with a knife. Bake at 350 for 50 minutes or until a toothpick inserted in the center comes out clean. Cool the bread in the pans on a cooling rack for 15 minutes, then remove from pan and allow to cool completely. While bread is cooling, whisk together the powdered sugar and milk for the glaze. When completely cool, drizzle glaze over the top of both loaves and serve.


Honey-Garlic Chicken Stir-Fry
We have to call this "Sweet Garlic Chicken" in our house, because my daughter is convinced that she doesn't like honey. And yet she loves this recipe. Sometimes what you don't know won't hurt you, right? My kids are not big vegetable eaters, but one likes carrots and one like broccoli (and picky me likes both - and my husband likes everything), so despite the sweetness, I consider it a fairly healthy recipe. In typical stir-fry fashion, you can use whatever vegetables you like and have on hand, including frozen mixed vegetables (just be sure to cook them a little longer).

1 tablespoon + 1 teaspoon vegetable oil, divide
1 cup thinly sliced peeled carrots
2 cups broccoli florets
1 lb boneless, skinless chicken breasts, cut into 1" chunks (can also use cooked chicken)
salt and pepper to taste
4 cloves garlic, minced
1/4 cup chicken broth (or water)
1/4 cup soy sauce
3 tablespoons honey
2 teaspoons cornstarch
1 tablespoon cold water

Heat 1 tablespoon of oil in a large fry pan (or wok) over medium-high heat. Add carrots and broccoli and cook until tender (about 4 minutes), stirring occasionally. Remove vegetables from pan and cover to keep warm. Add the remaining teaspoon of oil. Season the chicken with salt and pepper and add to the pan in a single layer (in batches, if needed). Cook 3-4 minutes per side, until browned and cooked through. (If using precooked chicken, leave in pan just long enough to heat through.) Add the garlic and cook 30 seconds longer. Return the vegetables to the pan and cook for 2 more minutes. Whisk together chicken broth, honey, and soy sauce, then pour into pan and cook for 30 seconds. Whisk the cornstarch into the water and add to pan. Bring to a boil and simmer for 1-2 minutes, stirring, until thickened. Serve over white rice.


Chicken Satay
Back in my single days, this was my go-to party recipe. I didn't have a food processor, so I just whisked the heck out of the peanut sauce, and I used a heavy skillet instead of a grill for cooking (other than having to clean it frequently, there was no problem). It's good as a shared appetizer, but it also makes a lovely entree, served with rice and some kind of fresh vegetable. Feel free to adjust the amount of chili paste or sambal in the peanut sauce to suit your preferred level of heat.

Marinade:
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips

20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Cilantro and lettuce leaves for garnish (optional)
Peanut sauce, recipe below

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for up to 2 hours.

Thread the chicken pieces onto the soaked skewers, working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush or spray it with oil to prevent the meat from sticking. Grill the chicken for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve on a platter lined with lettuce leaves and cilantro, accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce:
1 cup smooth peanut butter
1/4 cup soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts.


Red Wine Sauce for Lamb
My husband makes a wonderful roast lamb for Easter every year. I don't even know what his recipe was this year, but it was delicious. And there were wonderful leftovers, so I decided to throw together a quick and easy red wine sauce to go with it. I knew the kids wouldn't like it, so I halved the recipe. But the full recipe, below, makes plenty for 4-6 adult servings.

2 tablespoons butter
2 medium shallots, minced (can substitute onion)
3 cloves garlic, minced
1 tablespoon flour
1 cup chicken stock
1 cup red wine
salt and pepper

In a medium saucepan, melt the butter over low heat. Saute the shallots and garlic with a punch of salt for 3-4 minutes, until soft. Whisk in the flour and cook for about 1 minute. Add the stock and wine, increase heat, and bring to a rolling boil. Reduce heat slightly and simmer until reduced by half, 10-15 minutes. Add salt and pepper to taste. Strain through a fine mesh strainer and discard the solids (or save to use in making vegetable stock, below). May be made a day ahead and reheated.


Vegetable Stock
I make chicken stock whenever I make a whole chicken (or buy a rotisserie chicken), but vegetable stock is also easy to make from scratch and handy to have on hand. You can make it in an Instant Pot or a crockpot. You can also add salt, but I usually make it without and add it to the stock when I'm using it, if needed.

Fill the instant or crock pot liner with 8-9 cups of water (adjust based on pot size). Add whatever vegetables you have on hand: carrots, celery, onions, shallots. You can save the ends and unused parts (such as celery leaves) in a bag in the freezer when you're cooking other meals, and make the broth when you get enough saved. How much is enough? Eh, a quart-sized bag, more or less. No need to peel, just cut into large chunks. If you have fresh garlic, cut that into large pieces and add, or add garlic powder. Add whatever herbs you like. I often add poultry seasoning, or a mix of thyme, sage, rosemary, basil. Dried is fine, but I often use fresh if I have some that's starting to get a bit wilted. If using an Instant Pot, seal lid and cook on manual for 30 minutes, then allow to natural release. If using a crock pot, cook on high for 5 hours (or on low overnight). In both cases, allow to cool slightly then strain through a fine sieve and store in the refrigerator or freezer.


Resurrection Rolls
These are especially fun at Easter, since the marshmallows melt into the dough, leaving a hollow "cave" that looks like Jesus' empty tomb. But they're also delicious, so you can make them any time. If you happen to have pre-made crescent roll (or dinner roll) dough on hand, go ahead and use it. But if you don't, the recipe includes instructions for the dough, as well.

For the dough (or use refrigerated crescent roll dough):
2-1/4 teaspoons active dry yeast or 2 teaspoons of instant yeast
1/3 cup warm water
3 1/2 cups flour
1-1/2 tablespoons sugar
1 teaspoon salt
2 eggs
3/4 cup milk, warmed
4 tablespoons softened butter

For filling and topping:
5 tablespoons butter, melted
1/4 cup sugar
2 tablespoons cinnamon
8 full-sized marshmallows

To make the dough:
In a small bowl, dissolve the yeast in the warm water. In a large bowl, combine the flour, sugar, and salt. Pour the water and yeast into the flour mixture. Beat in eggs and milk. Add 4 tablespoons of butter and knead until soft and elastic. Cover with a tea towel and let rise for 1 hour or until doubled. Punch dough down and divide into two parts, then roll each part to desired thinness.

To make the rolls:
Line 8 wells of a muffin tin with baking cups or spray generously with non-stick cooking spray. If using refrigerated crescent dough, unroll and separate triangles at perforations. If using homemade dough, cut dough into 3-1/2- or 4-inch diameter circles, using a thin-edged bowl or cup, or by cutting around a cardboard circle with a paring knife. In a small bowl, whisk together the sugar and cinnamon. Dip each marshmallow into melted butter than roll in cinnamon sugar. Place in the center of a piece of dough and fold edges of dough over marshmallow, pinching to seal tightly. (Avoid getting cinnamon sugar on the dough, as it will make it more difficult to seal.) Roll the dough gently between your hands to form a round ball. Place the rolls in the prepared muffin tin. Sprinkle the remaining cinnamon sugar over the rolls. Bake at 350 for 10-14 minutes, until slightly puffed and golden brown. Allow to cool slightly before serving.

Mom's Favorite Kitchen Gadgets

I'm not exactly a gourmet cook, but I do enjoy cooking. Unfortunately, with two small children, I don't always have as much time to cook as I'd like. But there are a number of wonderful appliances and gadgets in my kitchen that make my culinary exploits a lot more manageable. Here are a few of my favorite kitchen items.

Crock Pot

The most obvious mom timesaver in my kitchen is my pretty red crock pot. It's big enough to make double batches that I can freeze for later, big enough to roast an entire chicken and make stock with the carcass, big enough for those soups and stews that magically come out much more voluminous than I intended. And the best part, of course, is that most recipes consist of dumping everything in around lunch time, then forgetting about it until it's time to eat supper. And did I mention that it's pretty and red, so it makes me happy every time I see it on the counter?

Keurig

Useful for so much more than just coffee or tea, I use my Keurig all the time to grab a quick shot of hot water - for making the kids a cup of cocoa or a bowl of oatmeal, for mixing up a batch of instant mashed potatoes, for melting the petrified remains of a forgotten lollipop in a car seat cup holder. Or even just to fill a mug with hot water to warm my hands.

Pizza Cutter

I know what you're thinking: "A pizza cutter? Seriously?!? How often do you eat pizza that it's that important to you?" Ah, but a pizza cutter works for so much more than just pizza! You can use it to cut up pancakes and waffles, you can use it to cut off sandwich crusts for picky eaters, you can use it to slice that gooey grilled cheese sandwich into "fingers" suitable for dipping into tomato soup. It's also an excellent Play-Doh toy. The uses are endless, really.

Waffle Iron

Although certainly not as varied in uses as a pizza cutter, the waffle iron has a useful function in that it makes things fancy. Do not discount the importance of making things look fancy in the eyes of a small child. Pancakes are nice, but when Mom or Dad makes waffles, the kids feel like they must be pretty special. Add some whipped cream and they're the Kings of the World. If you spend a little time on Pinterest, you can come up with a bunch of varied uses, from brownies to tater tots to cinnamon rolls, but even if you never make anything with your waffle maker except for waffles, it's still worth having.

Big Silicone Measuring Cup

I married into this baby, and now I don't know how I ever lived without it! First of all, it holds a full 4 cups, so I don't have to bother with filling my 2-cup glass measuring cup multiple times. Second, it's lightweight, so even when it's filled with 4 cups of water, it's not too heavy to lift with one hand. Third, it's flexible so you can grab it easily and squeeze the top to make whatever size pouring spout you need (ideal for making pancakes!). But as if that weren't enough, it's also deep enough to double as a mixing bowl that kids can stir in without splashing (also ideal for making pancakes), and it squeezes so little hands can hold it steady. The markings are dark and easy to read and don't come off in the dishwasher. Oh, and speaking of the dishwasher, since it's so flexible, you can wedge it into whatever space is left once you've filled the washer with all your other cooking tools. And, if your cabinets look like mine, you'll also find it handy that you can squash it into whatever space you have in the cabinet for storage.

Pie Slice Lifter

You probably don't think you need this sucker, but if you have EVER made a pie for company and been embarrassed by the disaster of serving that first slice, you need this. Tuck it in the pie plate before you put the crust down, and when you're ready to serve the pie, cut the first slice on either side of the visible edge. Then simply lift out that perfect slice - and it will be perfect! Even a slightly unset lemon meringue or pecan pie will come out neatly and cleanly. It doesn't even take up any room in your cabinets, because you can just leave it tucked inside the pie plate.

Dishwasher

It's not glamorous, but an automatic dishwasher is an even bigger timesaver than a crock pot. My beautiful LG washer barely requires rinsing of dishes, and holds an entire day's worth of dishes and silverware (and with my kids, drink cups alone can fill the top rack in less than a day)! I even put pots and pans, sharp knives, and the occasional wine glass in my washer, and they all come out perfectly. Much like the crock pot, I dump everything in, push a button, and come back hours later to find everything finished and ready to go.

Acrylic Wine Glasses

  

One of these wineglasses is crystal; one is acrylic. Can you tell the difference? I doubt it. But one of them can be dropped on the pool deck without fear of shards of glass meeting up with small feet. One of them can be used without fear to let a small person join a celebration and feel like a grown up. One of them costs 6 bucks a pop at Crate and Barrel (the other is 2 for $55 at Macys). Granted, one of them results in a disappointing "clunk" rather than a satisfying "clink" when toasting, but otherwise, acrylic glasses are convenient, inexpensive, and safe. (And in case you were wondering, the acrylic glass is the one on top.)

A Really Good Sharp Knife

About ten years ago, I hosted a Pampered Chef party, and splurged on a really good kitchen knife. This particular knife is a 10-inch Santoku that I use for EVERYTHING. It has a very keen edge (and is still plenty sharp after ten years of liberal use and many trips through the dishwasher), has just enough weight to it that it's easy to use, and the handle is perfectly balanced. It also came with a heavy plastic sheath so I can safely keep it in a drawer instead of trying to find a knife block with a large enough space for the wide blade. It makes slicing veggies a pleasure instead of a chore. 

So what's in YOUR kitchen that makes your culinary life easier and more fun?!??

Dishes Everyone Should Be Able to Make

I recently read an article listing 10 dishes that people should be able to make by the age of 30. They included a few specific items, such as scrambled eggs and pancakes; a few categories, like soup and stir-fry; and a few really generic items like “a signature cake” and “something vegetarian.” I’m not sure that a list quite this specific is needed. What I think everyone should be able to cook by the age of 30 is a healthy, well-balanced meal; a “nice” meal worthy of guests; some kind of dessert; and a meal that can be adapted to suit various dietary restrictions, be it a nut or shellfish allergy, gluten intolerance, or vegetarian/vegan.

Here’s the thing about cooking, in my mind: Once you know a handful of basic terms and techniques, you can follow most recipes and make a huge variety of foods. Especially in our world of Pinterest and Google, you can easily find substitutions (“What can I use instead of cream to make lobster bisque for my lactose-intolerant guest?” or “How do I make my own buttermilk?”), look up terms you don’t know (“How do I parboil chicken?” “Which is finer, chopped, diced, or minced?”), and find recipes for pretty much anything you can think of.

That said, here are a few of my favorite items that fulfill each of the things I think just about everyone should be able to make.

A Healthy Meal

One of my favorite dishes is salmon, which can be grilled outside in the summer or baked or broiled indoors in the winter. It has a mild flavor that most people like (even my EXTREMELY picky children), and it’s much easier to determine its doneness than steak or pork. I love it with the traditional sides of white rice and green peas, although this particular recipe also works nicely with a green salad with honey mustard dressing and some nice crusty French bread. 

Mustard-Glazed Salmon

2 tablespoons Dijon mustard
2 teaspoons white wine vinegar
2 teaspoons brown sugar
1/2 teaspoon salt
1 1/2 to 1 3/4 pounds salmon, cut into approximately 6-ounce portions

In a small bowl, whisk together the mustard, vinegar, brown sugar and salt. Spread the mixture over all sides of each piece of salmon. Cover and marinate in the refrigerator for 15 minutes.

Meanwhile, place a cast iron skillet or other heavy oven-safe pan a few inches below the broiler and preheat for 10 minutes.

Carefully remove the hot skillet from the oven and place the salmon skin-side up in the pan. (Depending on the size of your broiler and pan, you may need to cook the fish in batches.) Broil for 2 minutes. Flip and broil for another 1 to 2 minutes, depending on the thickness of the fillets, until the salmon is just barely translucent at its thickest point. (It will continue cooking off the heat.) Remove from the hot pan immediately.

A Nice Meal for Guests

In my mind, a meal for guests includes one or more appetizers, an entrée with several sides, and a dessert. As a host, I love items that I can prepare at least partway ahead of time, so any recipe that allows me to make it a few hours (or the night) before and throw it in the oven right before my guests arrive is a good one for me. This recipe for stuffed mushrooms can be prepared several hours ahead of time and refrigerated, then broiled immediately before serving.

Artichoke-Stuffed Mushrooms

24 medium cremini (baby bella) or white mushrooms

4 teaspoons extra-virgin olive oil, divided

2 tablespoons minced shallot

2 cloves garlic, minced

1/2 cup drained marinated artichoke hearts, chopped

3 tablespoons panko breadcrumbs, divided

2 tablespoons grated Parmesan cheese

2 tablespoons low-fat mayonnaise

1/8 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon ground pepper

1.    Position rack in upper third of oven; preheat broiler to low. Coat a 9-by-13-inch metal baking pan with cooking spray.

2.    Remove and finely chop mushroom stems. Heat 1 teaspoon oil in a medium skillet over medium heat. Add the stems, shallot and garlic and cook, stirring, until the liquid is evaporated, about 5 minutes. Transfer to a bowl and stir in artichoke hearts, 2 tablespoons breadcrumbs, Parmesan, mayonnaise and thyme.

3.    Toss the mushroom caps in another bowl with 2 teaspoons oil, salt and pepper. Stuff each with filling and place in the prepared pan. Combine the remaining 1 tablespoon breadcrumbs and 1 teaspoon oil and sprinkle on the mushrooms.

4.    Broil on the upper rack until the mushrooms are soft and the breadcrumbs are golden, 15 to 20 minutes.

Another easy appetizer that I love, but which can’t be made until right before you want to serve it, is to core and thinly slice a few Granny Smith apples, then top them with a scoop of your favorite chicken salad recipe (add any combination of celery, raisins, grapes, dried cranberries, or whatever – or just use chicken and mayonnaise) and add a candied pecan or two as a garnish.

For your main dish, Rachel Ray’s Garlic Roast Chicken with Rosemary and Lemon is easy yet elegant. Another dish that can be prepared partway ahead of time, the actual baking time is only 20 minutes, plus 5 additional minutes resting in the oven. You can “cut corners” a bit by using minced garlic, dried rosemary, and lemon juice from a bottle (don’t bother with the zest), but using real garlic cloves, fresh rosemary, and a whole lemon makes it taste fresher and look more elegant. I’ve made this recipe with both wine and chicken broth, and both versions are delicious, so use whatever you have on hand – but I will admit that the smell wafting from the kitchen when you pour the wine over the chicken is heavenly!

• 2 1/2 pounds boneless, skinless chicken breasts (about 3 large breasts), cut into large chunks
• 6 cloves garlic, crushed
• 3 tablespoons fresh rosemary leaves stripped from stems
• 3 tablespoons extra-virgin olive oil
• 1 lemon, zested and juiced
• 1 tablespoon grill seasoning blend (Montreal Steak Seasoning is excellent) or, coarse salt and black pepper
• 1/2 cup dry white wine or chicken broth

Preheat oven to 450 degrees F.

Arrange chicken in a 9 by 13-inch baking dish. Add garlic, rosemary, olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine/broth and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

My favorite company side dish is risotto – although very simple to make, it is labor-intensive and takes half an hour or so of constant attention, and is best when served immediately. Constant stirring and gradual addition of liquid is the key to tenderness. Once you’ve mastered it, have fun experimenting with different additions: mushrooms, lemon juice, herbs, various meats, asparagus, peas, spinach. 

Lemon Risotto

• 2-3/4 cups chicken broth
• 2 tablespoons butter, divided
• Several tablespoons chopped onion
• 3/4 tablespoons olive oil
• 1 cup arborio rice
• 1/2 cup dry white wine (if you don’t want to use wine, you can increase the chicken broth to 3-1/4 cups)
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 2 teaspoons grated lemon peel (nice to have, but fine if omitted)

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. (Alternatively, you can heat the broth in a large measuring cup in the microwave.) Melt 1 tablespoon butter with oil in heavy large saucepan over medium heat. Add onion and sauté until tender. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 cup hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining tablespoon butter. Stir in parsley, lemon juice, and lemon peel. Season with salt and pepper to taste.

The tartness of the lemon in both the chicken and the rice is complemented nicely by just a touch of sweetness in an accompanying vegetable dish, so grab whatever vegetables and herbs are in season in your garden or at your local farmstand or grocery store – carrots, zucchini, peas, broccoli, green beans, plus thyme, rosemary, sage, parsley, mint – and combine ¼ cup of of honey with a few tablespoons of minced onion, ¼ cup of butter, and some finely chopped herbs, bring to a boil, and simmer for two minutes, then drizzle over the veggies (cooked or raw, however you like them). If you prefer salad as a side, toss together some spring mix or baby spinach, a handful of crumbled feta, some dried cranberries or cherries, and some pecans or slivered almonds, and serve with cranberry or raspberry balsamic dressing.

A company meal isn’t complete without some kind of dessert, of course. One of my favorite desserts, whether I’m at home or out at a restaurant, is crème brulee. Like risotto, it’s not terribly difficult to make, but it looks quite impressive and it always tastes delicious. If you happen to have a torch to caramelize the sugar, great; if not, the broiler is just as functional if not quite as much fun. This dessert MUST be baked a day ahead and refrigerated overnight, then caramelized immediately before serving.

Crème Brulee

4 tbsp sugar

2 cups (1 pint) heavy or light cream or half and half (the lower the fat content, the softer the texture of the final product)

4 egg yolks

1 tsp vanilla

Dash salt

Whisk together sugar and cream in microwaveable bowl. Heat for 2 minutes to dissolve sugar. Stir. Whisk egg yolks slightly. Stir into sugar; whisk well. Add vanilla and salt; whisk well. Pour into 6 (ungreased) ramekins. Set in baking or roasting pan. Add hot water to halfway cover. Bake at 350 degrees for 40 minutes. Center will still be slightly loose – do not overbake! Let cool; refrigerate overnight.

To serve, sprinkle with brown or white sugar; melt with torch or under broiler. Let stand a few minutes and serve.

Adapting for Food Restrictions

Depending on exactly how restrictive your guests’ food restrictions are, adapting your menu can be as simple as omitting or substituting a single ingredient, or as complicated as changing your whole menu or making a separate meal for a guest. It’s always a good idea to have a few recipes on hand that are safe for most common food restrictions: nut-free, dairy-free, gluten-free, vegetarian. Asking your guest(s) for suggestions is always a good idea – they may be able to tell you about a good brand of gluten-free pasta, or pass along a great vegetarian recipe. Sending a guest a recipe that you plan to make is also a good idea – they may be able to warn you that the barbecue sauce in your pulled pork sandwiches may contain nuts.

One of my favorite hearty meals that can be adapted for a number of food restrictions is basic lentil soup. It is nut-free and gluten-free, and can easily be made dairy-free, vegetarian, or even vegan with a minimum of omissions and substitutions. Several ingredients can be added to individual servings after preparing so not all guests need to omit them.

Lentil Soup

3 tbsp butter (substitute olive oil for dairy-free or vegan)

½ onion, sliced thin

1 tbsp minced garlic

1 tsp thyme

1 tsp cumin

½ tsp salt

½ tsp black pepper

6 cups chicken broth (substitute vegetable broth for vegetarian/vegan)

1-1/2 cups carrots, sliced

1-1/2 cups celery, sliced

½ package dried lentils (~1 cup)

1 lb. sweet Italian sausage (omit for vegetarian/vegan/pork-free – you can add crumbled bacon to individual servings if desired))

Grated Parmesan-Romano cheese (add to individual servings as desired)

Melt the butter or olive oil in the bottom of a dutch oven or large saucepan. Saute the onions and garlic for a few minutes. Stir in the thyme, cumin, salt, and pepper. Slowly add the chicken or vegetable broth. Stir in the carrots, celery, and lentils. If using, remove the casing of the sausage and crumble into the pot. Bring to a boil then reduce heat and simmer for 50 minutes (covered). Sprinkle with cheese before serving.

If you can make all these recipes (and you can!), you and your guests will never go hungry!

The Way to a Man's Heart is Through Risotto

If I had only one piece of advice to give to any newlywed bride, it would be this: Learn to make risotto. The old saw, “The way to a man’s heart is through his stomach” is completely true. Cooking for someone you love, whatever your gender, is a labor of love, and is much appreciated by the recipient. And risotto is something that almost no-one dislikes, is allergic to, or has an ethical objection to or a religious prohibition regarding. It goes with nearly any entrée. It looks and smells wonderful, and it takes next to zero cooking skills to make. In short, it is the perfect romantic food.

Before I met my husband, I had never made risotto. Before I met my husband, I had never even HAD risotto. But once I had it, I fell in love (with him as well as with the dish). And once I saw how much he loved it, I decided that it was a dish I needed to learn how to make. So with much trepidation, I searched the internet for risotto recipes. And boy was I ever surprised at the results!

Let me let you in on a secret: risotto is one of the easiest dishes to make on the entire planet. Pretty much the only culinary skills you need are the ability to stir and the ability to measure. And even the latter is pretty flexible. The only other requirement is time.

For any of you readers who have never made risotto, let me give you some simple instructions on how to make a basic risotto. You don’t even really need precise measurements. Well, maybe for the first time or two. But after that, let your palate be your guide!

First, melt some butter over low heat in a heavy saucepan and sauté some chopped onion and minced garlic for a few minutes. (If you’re the type who feels lost without specific measurements, for two servings, go with a tablespoon of butter, half an onion chopped fine, and about a teaspoon of prepared minced garlic.) Now throw in three-quarters of a cup of Arborio rice and stir for a minute or two. Then, pour in half a cup of dry white wine. (Be sure to sample the wine at this stage. You know, to make sure it’s good. It’s best if you continue to sample the wine periodically as you cook. Trust me on this.) Simmer, stirring often, until most of the liquid has been absorbed (this should take about 3-5 minutes). While this is simmering, warm up 2 cups of chicken broth (ore vegetable broth, for a vegetarian/vegan version) either on the stovetop or in the microwave. While simmering and stirring, add the warm broth about ½ a cup at a time, stirring often, and waiting till most of the liquid is absorbed before adding more. This should take about 20-25 minutes. When all the broth has been absorbed, and the rice is tender but firm, stir in another tablespoon of butter, add salt and freshly ground pepper to taste, and then stir in a handful of freshly grated Parmesan (about ¼ of a cup). Serve immediately, topping with additional Parmesan if you like.

Once you’re comfortable making this basic recipe, you can get all kinds of wild and crazy and throw in some other ingredients. Vegetables like broccoli, artichoke hearts, butternut squash, mushrooms, peas, tomato, spinach, asparagus, and shallots can all be tossed in. Fresh herbs like parsley, rosemary, sage, or saffron add flavor, fragrance, and an elegant look. You can make your risotto into a main dish by adding shrimp, chicken, mussels, scallops, ham, or duck. You can doctor it up with splashes of lemon juice, truffle oil, or red wine. You can even skip the rice and make it with barley, farro, couscous, lentils, or quinoa. You are limited only by your own imagination.

The beauty of risotto is that it looks like a lot more work than it is. Any time you want your sweetheart to feel loved, pampered, and well-fed (and if you want him – or her - to think you worked a lot harder than you did), just be finishing up the risotto as he or she arrives home from work. The beautiful aroma from the wine, onion, and garlic is sure to fill the house and create an inviting atmosphere as soon as the door opens. And the creamy goodness will make your sweetie purr with happiness.

And, just for the record, if your sweetie is ever away for a few days and you feel like pampering yourself, there’s absolutely nothing wrong with whipping up a batch just for yourself. If you’re feeling really generous, you can even leave some of the leftovers for your sweetheart.

Risotto. It’s Italian for “love.”

 

Date Night In, or, Cooking Is Sexy

Now that my husband and I have two children, it’s harder (and more expensive) to find a babysitter. So although we still have a Date Night every now and then when we go out on the town, have dinner out, or go see a show, these days we’re a lot more likely to have an in-house Date Night. And in some ways, those are even more fun.

I love in-house Date Nights because I don’t have to put on makeup or do my hair or even wear shoes. (In fact, barefoot is preferred.) I don’t have to make sure there’s no dirty laundry sitting outside the laundry room or on the bathroom floor or clear the clean laundry off the stairs before the babysitter comes. I don’t have to take the emergency diapers out of my purse or make sure my cell phone is charged and in my purse. All I have to do is wait until the children are in bed.

And then the fun begins: we cook.

Really, that’s one of my favorite parts of Date Night In. I love cooking with my husband. After all, food is sexy. Preparing food is very sensual, in the most literal meaning of the word. Food smells good, it feels good, it looks good, and it tastes good.

Let me describe an example of how cooking can be very sexy. One of our favorite menu items on Date Night In is risotto, which has got to be one of the most sensuous foods on the face of the earth. You begin by melting butter in a pan, then frying up some onions and garlic. Sensuous smells begin to pervade the house, wafting into the living room where your partner is lighting the fire in the fireplace. He comes in to investigate just as you pour in some white wine, releasing a cloud of even headier aromas. Naturally, the two of you have to share the remains of the wine, so it won’t go to waste. And since risotto requires near-constant stirring, you are trapped at the stove, at the mercy of any little snuggles and kisses that your husband feels the need to send your way. What could be sexier than sliding past each other while you’re each working on different parts of the meal, a glass of perfectly chilled wine in your hands, stopping now and then to feed each other little bites of creamy deliciousness?

And then, of course, dinner itself is eaten by the fire with a bit of extra candlelight and some soft music. No reminding children not to throw food on the floor. No letting your own meal get cold while you cut up someone else’s meal, or coax someone to eat “just one more bite,” or hop up to get a few more noodles or another spoonful of squash or a slice of bread. No loud voices, either happy or sad. No chairs or tables being kicked. Just you and your sweetheart, quietly enjoying your dinner and each other’s company in a way you don’t often get to do.

And then there’s the lingering. Oh, the lingering. When you have small children, there is no lingering at mealtimes. When the kids are done eating and freed from the table, you’re back on duty whether you've finished your own dinner or not. And if you decide to finish your own dinner while you’re on duty, you know there’s a pretty good chance some of it will get knocked on the carpet by a rambunctious child, or spilled on your lap by an unexpected bear hug, or stolen by a child who refused to eat it when it was on her plate but wants to eat it all when it’s on yours. So lingering is a precious, precious thing on Date Night In.

Altogether, it adds up to a pretty special evening. But then again, any time I get to spend time with my sweetheart is a very special evening. 

What a Crock

Having grown up in New England, it should come as no surprise that autumn is my favorite season. I love seeing the first pop of red at the top of a maple tree, I love the way the sun glows on all the brightly-colored trees along Route 128, I love the smell of fresh mulch and burning leaves, I love the crunch of crisp fallen leaves underfoot, I love the pumpkins and huge pots of mums that suddenly pop up on doorsteps everywhere. But one of the things I love the most about autumn is cooking.

My mom was a great comfort food cook. She taught me to make wonderful casseroles, meatloaf, stew, and pasta sauces. And most importantly, she taught me how to use a crock pot. I love cooking with a crock pot. I think one of the things I like best about cooking in a crock pot is that it makes the house smell wonderful, not just at suppertime but all day long. It builds the anticipation from lunchtime on, giving you little hints about the wonderful meal to come. The scent of garlic, of thyme, of bay leaves, of chicken stock, of smoky ham or spicy sausage or earthy lentils. It smells like love, and it smells like home.

My dad worked the same job for over 40 years, and we had supper as soon as he came home from work at 5:00. So every night, he would walk in the door to the smell of something delicious coming out of the oven (or the crockpot). It was like a little welcome home present every night. When I was a little older and my mom got home from work at the same time that my dad did, she would leave me nearly-finished meals to add the final touches to. I would pop the lasagna or the shepherd’s pie into the oven; I would stir a few extra herbs into the simmering sauce in the crockpot; I would bake the cornbread or the biscuits. And whenever I did, I felt like I was giving both my parents that same welcome home present at the end of a long, tiring day.

This may sound like a very old-fashioned attitude, but I love to be able to give my husband that same welcome home present. I know how hard he works, and I like to show him that I appreciate his hard work. So I hope that every night when he comes home from work, he can smell in my cooking the same love my mom cooked up for my dad.

It might not work for everyone, but for me, cooking for my family makes my house feel more like a home.

 

Someone's in the Kitchen with Mama

I spotted an article in Slate Magazine this morning about cooking with children: http://www.slate.com/articles/life/family/2012/03/children_cooking_how_young_can_they_be_.html. It made me feel very proud of the cooking I’ve done with my 2-1/2 year old son. I always loved cooking with my own mom, although I started at a much later age, maybe 9 or 10. But what really spurred me on to get him involved in the kitchen was when I was taking care of my then 11-year-old nephew, who happened to be a very picky eater. He was in rehearsals for a show right around the corner from our house, and my sister-in-law asked if I could pick him up for his dinner break so she wouldn’t have to make a 1-1/2 hour round-trip during rush hour. I was delighted to help, but concerned that he wouldn’t eat anything I made. But then I read an article about how children are much more willing to eat food that they helped make themselves, so I decided to recruit him to help me make homemade meatballs and marinara sauce. For a kid who generally only ate bread and cheese, he ate an impressive amount of “his” meatballs. So I decided to do the same with my own son.

At age 2-1/2, the majority of his contributions are cracking eggs, pouring milk or sugar or flour into a measuring cup, and stirring, stirring, stirring. But I can already see that he will be ready to make more significant contributions very soon. Knives and flames are still on the forbidden list, but there are plenty of recipes that include very little of either that he will be able to manage with just the tiniest bit of help from me, very soon. In fact, he has already made shepherd’s pie with my help only in browning the beef, pouring the boiling water for the mashed potatoes, and pointing out the right line on the measuring cup. My son spooned the meat into the baking dish, poured on the frozen corn, measured the milk and butter for the potatoes and stirred them up, spread them carefully over the top, and sprinkled the whole thing with shredded cheese. He was so proud of his creation! And I can imagine him making his own meatloaf the same way – cracking a few eggs, measuring out the bread crumbs and herbs and salsa, squishing everything together with freshly-washed hands, and then pressing it into a pan. In fact, every time I make a recipe, I think about what parts of it he will be able to do and how soon.

I know he will love making chicken parmesan, whacking the chicken breasts with the little mallet, carefully laying out the squares of mozzarella, and pouring the sauce over the top. He’ll love pouring oil onto his hands to slather over a whole turkey. He’ll squeal with mock disgust as he pulls the guts out of a whole chicken and replaces them with some chunks of lemon.

But the best part will be when I break out my mother’s chocolate fudge party cake recipe that I remember learning to make with her. Or when I teach him all the different options for my grandmother’s 3-bean salad recipe. Or when I show him the intricacies of slicing my grandfather’s favorite Swedish tea ring just so. Or when I pass along my mother-in-law’s tortilla soup recipe, the one she made for me when we brought my son home from the hospital. I will love sharing all the family stories and traditions. I look forward to teaching him that Christmas means making Kinderpunch for when we decorate the tree, or having hot mulled cider simmering on the stove while the trick-or-treaters come around on Halloween. Or the first time he helps me decorate the bunny cake we make every Easter, or the gingerbread man cake we make for his dad’s birthday every year.

Food is more than food. It’s family tradition. It’s a link in a chain of family, and love, and laughter, and story-telling. And I can’t wait to carry on those traditions with my own children!

It Smells Like Family

I was recently listening to a radio interview with a woman who had written a cookbook. She told a story about one time when her son, who was home from college on winter break, was on his way to work one morning and called to her, “Hey Mom, is it okay if Joe from work comes for dinner tonight?” She said that was fine, then on his way out the door, he tossed out, “By the way, Joe used to be a professional chef.” She thought about the menu she had planned for that night – meatloaf, mashed potatoes, and green beans – and considered changing it to something more gourmet, but decided she didn’t have time. That evening, as her son and Joe walked into the kitchen, Joe took a deep breath and announced happily, “Yum, it smells like family in here!”

There’s something to be said for that. I love filet mignon and duck a’l’orange as much as the next guy (maybe more), but comforting, family style foods like chicken and rice casserole, shepherd’s pie, and meatloaf make my heart as happy as they make my taste buds. So, like that cookbook author, I don’t let myself be intimidated by guests who may have a more well-honed palate than I – I just try to make them happy with something homespun and delicious. Remember the scene from the animated movie “Ratatouille” where the bitter, cynical food critic comes to the restaurant and tastes the ratatouille – and is instantly brought back to his childhood and his mother’s simple cooking?

His sour expression cracks into a smile and he takes boyish delight in the simple but delicious meal.

That’s how I like to entertain. Simple enough that I’m not spending hours preparing food before a party or locked in the kitchen during the party instead of enjoying my guests, but still delicious enough that my guests feel special and pampered. Who needs to stress over whether a soufflé will fall or a béchamel will break or a meringue will separate? Even if everything comes out perfectly, if I’ve used up that much energy panicking over the menu, I won’t be able to enjoy the food or my guests’ company.

So tonight, when we’re hosting a birthday party for my sister- and brother-in-law, the menu will include steak tips over Caesar salad, fresh Italian bread from a local bakery, and a chocolate cake from Costco. Easy and delicious. And I promise, it will smell just like family.

My Mom Makes the Best ___________

This morning, my son and I made cornbread together. And as I was lifting it out of the pan and smelling its buttery sweetness, I thought to myself, “My mom made the BEST cornbread.”

I’d bet that all of you, my readers, if asked to fill in the blank in the sentence “My mom makes the best ________,” wouldn’t even hesitate. You’d have an answer right away. Maybe it would be something as mundane as meatloaf or chocolate cake, or maybe it might be something a bit fancier, like Baked Alaska or boeuf bourguignon, or maybe it might be something a bit offbeat, like Dirt Pudding or curried hotdogs. But I’m sure you would come up with at least one answer without even having to think. And even if your mom isn’t much of a cook, I bet you could think of something your dad, or your grandmother, or your Aunt Delores makes that’s the absolute best, in your opinion.

I wonder what my kids will think of, years down the road, when asked about my signature dish. Will their favorite be something sweet, like my chocolate fudge cake or my Lime Fascination, something ordinary like my shepherd’s pie or my chicken pot pie, or will it be something that I don’t even think about as being special, like my fish chowder or my pumpkin pie?

Whatever it turns out to be, I only hope that part of the reason they think it’s the best is that they associate it with wonderful times spent together in the kitchen, working and laughing together with each other and with me.

I know that’s what makes my mom’s recipes so special to me.

Someone's in the Kitchen with Dinah

When I was a little girl, one of my favorite things to do with my mom was to cook. As soon as I was big enough to climb on a stool and reach the kitchen counter, Mom let me help in the kitchen. She let me stir and pour and frost and crack eggs and lick the beaters. She showed me how to use measuring cups and spoons, how to read a recipe, how to know when cakes and cookies are done baking, and how to adapt a recipe when you need to. And now that my son is big enough to climb on a stool and reach the kitchen counter, I let him help in the kitchen, too.

And I’m not alone in that. My son has cooked with his older sister and his daddy as well. In fact, almost every time he hears his sister in the kitchen, he runs upstairs and announces, “I want to help cook!” It’s nearly an unspoken rule in the household that he must be invited to help with any cooking involving cracking eggs. I love how natural it is for him to do things in the kitchen.

And I try to let him do as much as possible when we cook together. Last Sunday we needed to bring something to church for coffee hour, so he and I baked brownies. I read the recipe, chose the right measuring cups and utensils, and cut open the package of mix, but he really did the majority of the work. He broke the eggs into the bowl with minimal assistance (and didn’t get a single bit of eggshell in the bowl!). He carefully dumped the mix into the bowl. He poured the oil and the water into the measuring cup and dumped it into the bowl. He squeezed the packet of fudge in. He sprayed the pan with cooking spray. And we took turns stirring and counting our strokes until we reached 50. Then he scooped the batter into the pan and smoothed it out. And on Sunday, he was very proud to tell everyone that he had made those brownies himself.

Baking is his favorite, but we do cooking together, too. A few weeks ago we made shepherd’s pie together, and once again, he did the majority of the work. I browned the ground beef and poured the boiling water for the mashed potatoes, but he did nearly everything else. He helped me scoop the beef into the pan, then he poured the frozen corn into the measuring cup up to the line that I showed him and poured it onto the beef. He poured the salt into the measuring spoon and scooped the butter into the bowl for the potatoes. He measured the milk and the potato flakes and poured them in. And he stirred everything together after I added the hot water. He dumped the potatoes on top and smoothed them out, then dropped handfuls of cheese on top of the whole glorious mess. He even helped me crimp a piece of tinfoil over the top. I popped it into the oven, and when it came out and I spooned it onto plates for him, his daddy, and myself, he again announced proudly, “I made this for you!”

Yesterday being Fat Tuesday, I thought I’d let him have something special for lunch, so we made a tortilla pizza. He laid a tortilla on his plate, scooped some pizza sauce on and spread it around, and covered it with shredded cheese. I put it in the microwave to melt, and then together we used a pizza cutter to make wedges. He was very proud of his own creation and gobbled it right up.

I look forward to a few years from now, when I plan to make it his responsibility to choose a menu and help make dinner once a week. I already have a mental list of favorites that he can do completely or at least almost completely on his own: shepherd’s pie, meatloaf, wienerschnitzel (one of the first dishes I made by myself under my mom’s watchful eye), soup, chicken and rice casserole, pork chops.

I have always appreciated that my husband knows how to cook – it’s great for his own sake and for mine. And I plan on raising a son who can feed not only himself, but his family and friends as well. And if he turns out to be a better cook than I am, that’s just fine with me.