Category Archives: Friends

Stovetop or Baked Stuffing: Standard, Gluten-Free and/or Vegan

 

 

Thanksgiving is here in America and with all of the holidays coming up, I find it hard to believe that I have never posted recipes for stuffing/dressing. Call it what you will, even if you need to go gluten-free or are vegan, you can enjoy this traditional side dish.

 

My family traditional dressing is made with bread cubes and turkey broth, often with giblets.  I make a vegan version without the giblets, and with vegetable broth. Although you can use bread cubes, I go gluten-free and use quinoa.

 

Stuffing/Dressing, Baked or Stovetop

3 cups of bread cubes – OR- 1 1/2  cups of cooked quinoa, (prepared with ½ of the recommended amount of water);
set aside

¾ stick of butter or margarine

1 ½ cups minced celery

1 cup minced yellow onion

3 Tbs marjoram

3 Tbs. sage (rubbed)

½ tsp celery salt

(Or the equivalent in poultry seasoning of the last 3 ingredients)

1 tsp salt

1/4 tsp. ground pepper (any color)

2 Tbs milk, (cow or plain nut)

1  ½  + cups broth

 

In a heavy, large pan melt the butter or margarine

Add the celery and onion
Add the seasonings

sauté until the onions and celery are soft;
add milk.

Simmer for 15 minutes until the milk is absorbed.

Add the broth, (and giblets if using), and simmer for ½ hour

Place the bread cubes or quinoa in a large bowl. Pour the cooked dressing mix over while it is still hot, and stir until it is mostly absorbed into the bread. (If the bread seems too dry, add more broth; the quinoa will not absorb the mix until it is baked or cooked)

At this point, you can:

  1. place in a well-buttered casserole dish and bake uncovered at 325F for an hour or until it is browned at the edges and fairly dry in the middle
  2. cook on the stovetop, in a large, heavy-gauge pan, (preferably with ceramic or other non-stick coating),  stirring often, until fairly dry
  3. stuff dressing made with bread into a chicken; double the recipe  to stuff a turkey

I hope that you find this helpful, especially for those of you who find yourselves with family or friends who cannot enjoy traditional dressing.

An Audio Cookbook Giveaway!

I hope 2016 is a great year for all of you! And as the first post for the new year, I have a prize to give away: An audio cookbook!

Dump Dinners Cookbook, by Daniel Cook, read by Diane Davis

Dump Dinners Cookbook, by Daniel Cook, read by Diane Davis

Dump Dinners Cookbook:30 Most Delicious Dump Dinners Recipes For Busy People, by Daniel Cook,(apt name!). This is a perfect book for those who are insecure in their ability to cook, for those who are just plain busy and fun for those who cook often.

It’s a good time of year here in North America for slow-cooker stews and soups, but I have found that in the Summertime,(for those of you in the southern hemisphere), slow cookers are indispensable as an alternative to heating up the house with your oven or and more comfortable than standing over a hot stove.

The recipes contained in this audio book are so simple, yet so complete! This is real food, real cooking, real easy! It is perfect for the theme of this blog, which strives to let you know that anyone can cook and entertain without a great deal of effort.

After the introduction, the recipes only last a few minutes each They are completely uncomplicated, and often contain suggested garnishes and a few other options,(of which any reader of my blog know I am very fond of sharing!) However easy, the recipes have often sophisticated flavors and are not only wonderful for yourself and your family, you would be proud to serve them to any guests you may want, or need, to feed. There is something for every taste, All-American, Latin, Asian, Italian and others, (including Hungarian and Russian.)

Although most are heavy on meat, it does contain vegetarian recipes. Anyone used to eating and working with recipes that include Quorn, tofu, seitan, ‘Tofurkey’ or vegetable-based meat substitutes can adjust most of the recipes by cutting back the cooking times, (usually by1/2- 3/4), and adding the meat substitutes near the end.(Dairy substitutes can be used for cheeses).
Many recipes are Gluten-free or can be adjusted easily.

The many delightful and inspiring recipes in this book are read in a clear, delightful voice, that of my long-time friend, Diane Davis.

Diane is a woman of many talents. She is a singer-songwriter who can rock you with pop, rock, country and jazz. She is an actress who has been in several feature films and TV shows. She is frequently featured in ads that cross the U.S. and into other countries. She has had several radio shows that were not only popular in her market, but were broadcasted internationally over the internet. She continues to do podcasts and interviews, which I never miss. Her voice talents have been utilized a very short time ago in one major motion picture, and more recently, in audio books, such as this. I know you will find her easy to listen to and to follow in the directions.

The contest is open world-wide, so I hope that some of you from the other 50(!) countries who visited me here at Food, Friends, Family in 2015 will stop to comment. That’s all it takes. Leave a comment and an email address where I can reach you if your name is drawn. In two weeks, February 4, 2016, I will place your names in a hat and have a family member of mine draw one out.
[If you are uncomfortable leaving an email address opened on the blog, please leave a comment below and then private message me on the blog Facebook page : Tonette Joyce:Food, Friends, Family with your email address, where no one else will see it.]

I am sure any of you would truly enjoy this cookbook. I bought it, ($2.99-3.99USD), and I am ready to cook!

Please enter!

(Diane is also an expert in needlework and sells her creations. She recently recreated in crocheted form the ‘star’ of a popular mystery book series, a cat, for its author. If that isn’t enough, she is a computer expert, a realtor and blogs on casinos!n

Guest: Author Edith Maxwell

I invited my friend, author Edith Maxwell, to do a guest post months ago and she agreed to help me with the appetizer,/party foods I have been offering.
So here is all the info you need to whet your appetite not only for the wonderful recipe she has graciously shared with us, but for the other recipes and stories in her Local Food Mysteries, as well as her many other stories, written under several pseudonyms. I turn the blog over to Edith Maxwell. Please welcome her.

Guest:: Author Edith Maxwell

Guest:: Author Edith Maxwell

Garlic Pesto Rice Crisps
My fictional farmer, Cam Flaherty, might make these next time there’s a potluck on her farm for the volunteers, even though brown rice isn’t particularly local to New England.
This is an easy and tasty gluten-free party appetizer. Makes about fifteen crisps.

Ingredients:

Garlic Pesto Rice Crisp ingredients

Garlic Pesto Rice Crisp ingredients

1 local egg
1 cup cooked medium or short grain brown rice
1 tablespoon basil pesto made with local basil and garlic
½ cup grated Parmesan (can be pre-grated)
1/3 cup fresh grated Parmesan
Olive oil

Directions:
1. Preheat oven to 400 degrees.
2. Lightly beat the egg in a small bowl.
3. Add the rice, pesto, and first cheese.
4. Oil a baking sheet with olive oil.
5. Drop a tablespoon onto the baking sheet, flattening into a round.

How to make Garlic Pesto Rice Crisps

How to make Garlic Pesto Rice Crisps

6. Sprinkle each round with fresh Parmesan.
7. Bake about twelve minutes, until light brown underneath and on top.
8. Serve hot.

Easy, tasty Garlic Pesto Rice Crisps

Easy, tasty Garlic Pesto Rice Crisps

Autumn has descended on Westbury, Massachusetts, but the mood at the Farm-to-Table Dinner in Cam’s newly built barn is unseasonably chilly. Local entrepreneur Irene Burr made a lot of enemies with her plan to buy Westbury’s Old Town Hall and replace it with a textile museum–enough enemies to fill out a list of suspects when the wealthy widow turns up dead on a neighboring farm.
Even an amateur detective like Cam can figure out that one of the resident locavores went loco–at least temporarily–and settled a score with Irene. But which one? With the fall harvest upon her, Cam must sift through a bushelful of possible killers that includes Irene’s estranged stepson, her disgruntled auto mechanic, and a fellow CSA subscriber who seems suspiciously happy to have the dead woman out of the way. The closer she gets to weeding out the culprit, the more Cam feels like someone is out to cut her harvest short. But to keep her own body out of the compost pile, she’ll have to wrap this case up quickly.

Bio:Til Dirt Do Us Part is the latest in best-selling author Edith Maxwell’s Local Foods Mysteries series (Kensington Publishing, 2014). Her new Country Store Mysteries, written as Maddie Day (also from Kensington), will debut with Flipped for Murder in November, 2015.
Maxwell writes the Lauren Rousseau Mysteries under the pseudonym Tace Baker, which Quaker linguistics professor Lauren Rousseau solves small-town murders (Barking Rain Press). The second book in the series, Bluffing is Murder, released in November, 2014. Edith holds a doctorate in linguistics and is a long-time member of Amesbury Friends Meeting.
Maxwell’s Carriagetown Mysteries series features Quaker midwife Rose Carroll solving mysteries in 1888 with John Greenleaf Whittier’s help. Maxwell also writes award-winning short stories.
A fourth-generation Californian and former tech writer, Maxwell lives in an antique house north of Boston with her beau and three cats. She blogs every weekday with the other Wicked Cozy Authors:  (wickedcozyauthors.com),
and you can find her at http://www.edithmaxwell.com,
@edithmaxwell, on Pinterest,
and at http://www.facebook.com/EdithMaxwellAuthor.

Thank you for joining us and helping out, Edith.

.

Appetizers VII-Potatoes and Rice/Leftovers

Easy potato-based appetizers

Easy potato-based appetizers

Appetizers from left-overs? It’s possible. What you need to start are mashed potatoes.
(If you don’t know how to make your own, please see You Can Do It, December 10, 2012 Archive)

Many are vegetarian, many can be made as vegan. All can be made gluten-free.

Sautée sweet peppers, (multicolored are nice but not necessary), and a little onion, green onion, leeks or shallots. Add paprika and parsley. If you have a favorite herb, you can use it sparingly. Add a little flour,(may use rice flour), and an egg, to help make them firm enough to be picked-up. But the egg is optional if you want to ‘go vegan’. A little more flour and a little longer cooking time will be necessary. Or you can place them on a cracker, a piece of fresh endive, romaine or spinach.

To make them hold their shape, form the potatoes into small, flat patties and fry them slowly on medium-low heat until they are lightly browned on each side and are very firm.

Top them with anything you’d  like.

Examples are :
Bacon or Tofurkey
Grape or cherry tomatoes
Herbed cream cheese, sour cream  or vegan sour cream; (may add nuts)
More sautéed or pickled peppers
Any left-over vegetable dish,(above has Spinach Bake

These are hearty, more party-food fare,but  they will keep your guests satisfied if the night is long or the meal delayed.

Spinach Bake

2 packages frozen spinach, thawed and well-drained  or
equivalent in fresh spinach which has been blanched,(Submerged in boiling water until limp)
4-6 eggs
1/3 cup heavy cream
1/2 tsp. white pepper
1 1/2 tsp salt
1/2 tsp. nutmeg
Optional:
2Tbsp. sautéed onions
1 Tbsp Parsley

Mix well. Place in buttered casserole dish.

OPTIONAL TOPPING: [Omit if going Gulten-free or to avoid carbohydrates]
4 oz melted butter
1 cup Italian-style breadcrumbs(I prefer half-Italian and half-plain mixed)
or
plain breadcrumbs with
1 tsp parsley
1 tsp. basil
1tsp marjoram
1 tsp. oregano (optional)

Mix butter and crumbs. Spread over the top of the spinach mix and bake at 375F  just until  set.(A knife inserted into the middle will come out clean)

I developed this recipe one day at my bakery/restaurant when we ran low on vegetable dishes during a Sunday dinner carry-out rush.I have had many requests for it.It was popular with my clients when I was a personal chef and is big with my family.  Served hot, it makes a great side dish, but cold and cubed, it makes a great appetizer.

Sampling of Spinach Bake and  Mixed Rice appetizers

Sampling of Spinach Bake and Mixed Rice appetizers

On the plate above, we have not only,chilled, cubed Spinach Bake topped with lightly herbed  mashed potatoes, but it is also stuffed into halved grape tomatoes.

Some of the gape tomatoes are filled with the mashed potato mixture recipe above, of course, without the eggs.

One of the white mixtures pictured is a quick chicken salad made with left over chicken breast,(baked, rotisserie or roasted).A little grated onion and celery,or just onion powder and celery salt with paprika. Mix into mayonnaise or veganaise and add to shredded chicken; it works beautifully .Add pecan pieces, hazelnuts, pistachios or walnuts and you have a truly special filling for tomatoes, olives or to be rolled into romaine leaves.

 

The other white mixture is cooked rice mixed with paprika, turmeric and celery salt. You can add parsley and, again, nuts,to add a spark. (Roasted or wasabi almonds add a bigger spark.) Mix with a slight amount of cream, coconut or almond milk enough to make it stick together somewhat.

You should always have a can or jar of black olives in your cabinet, and possibly some pre-made filo cups,(more with them next time), but they aren’t necessary. Tomatoes may not be in season or just not in your refrigerator . A slice of cucumber will work, as will an inch-and-a- half piece of celery or leaves of any lettuce or bok choy. And you can always use  bread or toast squares/triangles using any type: white, wheat, pumpernickel, rye, oat…whatever you have,
plus any type of cracker. You can even use chips, if they are big enough and curved enough to hold filling and be picked up.

Just be certain that your left-overs are fresh and your offerings kept cold.

Any questions? Just a few more posts to go in the series of appetizers.

I hope you have found some among them that you can use.

 

 

 

Appetizers VI/Polenta-based

I hope that everyone had a safe and wonderful holiday season and that the New Year finds all of you well and happy. Appetizers know no season.

As we continue with the appetizer theme, I will offer some that are all are gluten-free and can be made vegan. [By the way, did you know that Thin Mint Girl Scout cookies are vegan?]

Today our base is polenta:

Pictured below are:
Cooled stiff polenta with sautéed peppers , onions and parsley,  made into patties and lightly fried. They are topped with hummus,(see previous post),
Herbed mashed potatoes,
Herbed sour cream or cream cheese, (silken tofu or vegan sour cream can be substituted),or
Baby corn marinated ,and broccoli dipped, in Italian salad dressing
Pepperoni and provolone
I also show stiff polenta wrapped in turkey bacon,( you can use vegan bacon) and
Wrapped in cheese.

I also show the marinated baby corn and dipped , cooked broccoli wrapped in cheese, as well.

Polenta can make delicate to hearty appetizers

Polenta can make delicate to hearty appetizers

Polenta is basically cornmeal, not to be confused with grits, which are…grittier. Grits use a courser-grind of cornmeal.
Polenta can and has been confused, however, with ” mush“. which is cornmeal cooked in water and salt  alone,(basic polenta). In the southern parts of the U.S., it is usually cooked to full stiffness, cooled, then sliced and pan-fried; it is often served with syrup.

(Shortly after I moved to Kentucky, I left polenta and a pan of sausage sauce at a dinner at church.Before I could get back down to the kitchen, the women there had taken my sauce and added it to someone else’s barbequed cocktail wieners.They  misunderstood me as I had rushed out …they thought that I was bringing caramel sauce back for the “mush”.  What I made  was eaten very quickly by the Locals, who were glad to see ‘mush’ offered, but I was advised that I should have fried it before serving! My sons wondered who cooked like me when they ate the wieners.)

Polenta often has cheese or herbs added to it while cooking.One can even add well-cooked vegetables to the mix; common ones are onions, peppers, broccoli.

You can , in some areas, buy polenta mixes or pre-made polenta in tubes, which are often in the freezer case of your supermarket.

Making it from scratch is easy:

Basic Polenta

1 part corn meal (not self-rising!)
4 parts water

which means  use one-half cup of water to two cups of water; one cup of cornmeal to four cups,(one quart), of water;  two cups of cornmeal to  eight cups,( two quarts),  of water, etc.

Add at least 2 tsp. salt per cup of cornmeal

Bring the water to a boil and slowly add the cornmeal to keep it from lumping. (I advise using a wire whisk.)

You can add parsley, grated cheese,(I always add a little  grated Parmesan), plus onion or garlic powder, saffron , turmeric or any savory herb that you would like at this point; add any well-cooked vegetables at the end.

Stir continually over a medium high heat until your polenta is at a desired consistency…you want it very stiff to make appetizers.

You can leave the polenta for a few minutes if the heat is on low and you get right back and whisk it thoroughly. (Many Italian cooks would consider that last statement heresy, but it works.)

It’s a little more work but they should be made ahead of time and chilled. They could be made days ahead of time.

I have a few more samples to show you.I hope they inspire your own tatses.

 

Appetizers V/Stuffed Cold Cuts, Tofurkey/Marinated Mozzarella, Tofu

These heartier, filling "appetizers" should be used to fill a spot when a meal is missed.

These heartier, filling “appetizers” should be used to fill a spot when a meal is missed.

In Appetizers IV, I gave a few heartier version of what is a bit more than an actual “appetizer” should be, and here are a few more! These should be used more as a latter offering to take the place of a small meal, rather than as a pre-meal appetite-whetter.

Using Hummus as I spoke about in my last post, I added to it sautéed peppers in some cases, peppers and onions in others and sautéed mixed vegetables in others.

Simply take over-lapping layers of finely sliced deli turkey or chicken,( oven-roasted, mesquite or Cajun are best), roast beef,(add a little prepared horseradish sauce to the mix), or spiced ham. Add a dollop of prepared hummus and fold the ends of the meats over the top, close with a toothpick. If you can get Tofurkey, (soy-based meat substitute), or Seitan,(a wheat-based one), large enough and thin enough, it should work as well.
I used the same principle here with cooked Spinach leaves, You could substitute romaine or endive, instead.

I first blanched the Peapods, (plunge then into boiling water until just wilted),or you could steam them until tender. Slit the top without going through to the bottom and fill with humus prepared as you wish.

The Cheese Balls are fresh Mozzarella that I purchased at my local grocery store. I drained them,(they come in small tubs of brine), and marinated them in a mix of olive oil with a dash of balsamic vinegar,(you could use any type, but I suggest if not balsamic, then apple cider vinegar.
(Any nut oil would work well, too, instead of olive.) To the mix I added: garlic, salt, basil, marjoram, parsley, rosemary and black pepper. You could use “Italian Seasoning”, which is basically the same mix, and/or add oregano.(or use any combination of the above.) let them sit is a tightly –sealed container for at least days in your refrigerator. Turn the container twice a day. These will last for weeks in your refrigerator, so they are easy to make ahead. You can add black olives to the container as well. Drain to serve. (You can use the marinade to mix with Neufchatel or cream cheese to fill the olives, or use for other, upcoming appetizer recipes.

Use cubes of firm Tofu for a vegan-version.

I do hope his series is giving you ideas and courage to serve your guests and families.

 

Guest: Author Patricia Kiyono /Antipasti

I promised appetizers and antipasti, but things have been hectic here at Casa di Familia, (The Family House), so when I saw that my friend and partner on another blog, Patricia Kiyono, posted a great recipe, I knew it would make wonderful antipasto. I asked her to do a guest spot to get  me up and running again and she has graciously obliged. Technically, these would be  the salada, not antipasti, but we’re not quibbling here!

So I will turn this over to my Friend, who will discuss Food and Family.

Thank you for lending me a hand,Patricia!

 

 

Although I read blogs of all kinds, the last place I ever expected to

write a guest post would be a food blog! I love to eat, but my time in the

kitchen is very limited. You see, my hubby and I have a rather unique

distribution of labor. Because of his work hours (3 AM to noon), he came

home long before I got done with my teaching job. And although I CAN

cook, it made more sense for him to prepare the meal and get it on the table

than wait for me to do it. So I’ve always done the cleanup.

Since he’s a mixture of Scottish, Dutch, and German, his idea of a

meal is meat and potatoes – and not much else. I need my veggies – for one

thing, my Japanese mom ALWAYS had lots of veggies on the table, and for

another thing, the heavy food did awful things to my waistline. So I learned

to prepare and keep a variety of veggies on hand that I can quickly assemble

when needed. Sometimes I make a bunch ahead of time. Tonette asked me to

share a few of my favorites. My go-to vegetables are cucumber and tomato,

so I’m sharing a few ways I serve them:

First, here’s a simple and delicious way to serve cucumbers. My mom

used to make this all the time. Cookbooks and online recipes call for

Japanese or Persian cucumbers (they’re skinnier and have fewer seeds), but

since specialty food stores weren’t around back when I grew up we used

regular ones, and it tastes just fine.

Sunomono:Japanese Cucumber Salad

Sunomono:Japanese Cucumber Salad

 

Sunomono (Japanese Cucumber Salad)

2 large cucumbers, sliced as thinly as possible

1 teaspoon salt

3 Tablespoons rice vinegar

1 Tablespoon sugar (or substitute)

¼ teaspoon soy sauce

1 teaspoon sesame seeds

Sprinkle salt over cucumber slices and let sit for five minutes, then squeeze

out the water (I set them in a colander then cover with paper towel and push

down, but mom had a special veggie press like THIS ONE)

Mix rice vinegar, sugar, and soy sauce until sugar dissolves. Add to

cucumbers and top with sesame seeds. The picture here has wakame

seaweed added, which is also good – but I don’t always have wakame in the

house – it’s still good!

Doesn’t that sound easy? Another easy veggie that my kids love is

Caprese Salad, especially in the fall when our family and neighbors share

An Italian  Antipasti

An Italian Antipasti

their over-abundant gardens with us. I was first introduced to this delicious

and simple side dish when I went to Italy over 40 years ago.

Caprese Salad

1 large tomato cut in quarter-inch slices

4 to 6 oz fresh mozzarella cheese, cut in quarter-inch slices

4 teaspoons balsamic vinegar

1 Tablespoon olive oil

basil leaves

salt and pepper to taste

Arrange slices on a large plate or platter, alternating between tomato and

cheese. Drizzle with olive oil and vinegar. Season with salt and pepper to

taste. Garnish with basil.

Really, nothing to it – and it’s delicious. I call it a non-recipe recipe.

So for a bigger challenge, try combining the tomato and cucumber in a

Greek salad. In 2008 my youngest daughter did a semester abroad while she

was in college, and she chose a program on the beautiful Greek island of

Paros. I brought a friend with me to visit (gotta make sure the kid is eating

right!), and we fell in love with the cuisine. And almost every day we had

one of these delicious, simple salads.

Patricia Kiyono's Greek  Salad

Patricia Kiyono’s Greek Salad

Greek Salad

(two large servings)

1 medium tomato, cut into cubes

1 small cucumber, peeled and cut into pieces similar to tomato

¼ medium red onion

¼ cup crumbled feta cheese

3 Tablespoons extra virgin olive oil

1 Tablespoon red wine vinegar

a bit of oregano

Most recipes call for kalamata olives, but since I don’t like those I leave

them out.

Combine veggies and cheese. Combine olive oil and vinegar and pour over

the top. Garnish with oregano.
I really hadn’t planned it this way, but I see that these recipes are from

three different countries I’ve visited and loved. And I noticed that the people

in these countries don’t suffer from obesity the way we do here. I’ve

skimmed through all sorts of articles about why Italy, Greece, and Japan

have fewer problems than Americans do, and I think it boils down to a

combination of diet and lifestyle. So now that I’ve adopted some of their

foods, all I have to do is copy the rest – as soon as I find some mountains to

climb, ruins to investigate, and canals to row through!

In addition to adding to my dinner menus, my travels have sparked

my imagination, resulting in some of my published romances. After visiting

Greece, I wrote Aegean Intrigue, published by Astraea Press in February

2012. And as a tribute to my Japanese heritage, I wrote The Samurai’s

Garden, published by Astraea Press in November 2012. I’d love it if you’d

click on the titles to learn more about them!

 

You  can learn more about Patricia and her work  at these sites:

Patricia Kiyono’s Author Website

Patricia Kiyono’s Author Blog

Patricia Kiyono’s Author Facebook

You can see more through Goodreads, Amazon, Astraea Press and she is with me at

Four Foxes, One Hound

(She’s the Monday Fox; I am the Friday Fox; we have a couple of other Foxes and a Hound there, as well! Please  drop in sometime.)

Again, thank you,Patricia Kiyono!