Happy New Year!

 

The holidays continue with social get-togethers.  We are invited to attend or we decide to host.  Many get-togethers require an appetizer or bring your own bottle (BYOB).  This is my rule of three.  Appetizers and cocktails do not need to be complicated.  Open your pantry or refrigerator and choose three ingredients.

 

It only takes some ingenuity and three ingredients to create and appetizer.  Appetizers consist of three parts, a vehicle, a filling and a garnish.  The vehicle is what the appetizers sit on and can be picked up to bring the appetizer to your mouth.  This can be as simple as a cracker or a leaf of Belgian endive.  The filling can be as simple as a piece of cheese or more complicated in a dip or spread.  The filling is placed on the vehicle. The garnish tops the appetizer.  It needs to b edible and add flavor to the overall appetizer.  It should add eye appeal.  An example could be 1) a sesame crack, topped with fresh mozzarella and topped with a touch of bacon jam or 2) a slice of cucumber topped with goat cheese and topped with toasted pine nuts 3) a triangle of toast topped with cream cheese and topped caviar.

 

Creating a holiday drink or cocktail can be as easy.  Choose a glass to serve the cocktail.  There are three parts of the cocktail, the prominent liquid, the flavoring element, and the garnish.  The prominent liquid is usually non-alcohol like a soft drink or fruit juice.  However in some cocktails it can be alcoholic, like wine, vodka or rum. The flavoring element is often the alcoholic part, Crème de Cocoa and peppermint schnapps create and chocolate peppermint flavor. Triple sec adds a citrus flavor.  Syrup can also be used to add flavor.  The garnish should add more flavor and to the eye appeal. Some examples could be 1) Cuba Libre is coke, rum and garnish with a wedge of lime or 2) Red Carpet is cranberry juice, vodka and a twist of lemon or 3) A Christmas Cookie is vodka, Crème de Cocoa and peppermint schnapps, garnish the rim of the glass with chocolate syrup and cookie crumbs.

 

New Year’s  Day Dinner

 

            My family roots are from the southern states, so we have a traditional southern feast.  This year we had a small dinner so I reduced the number of dishes.  This our menu

 

            Ham

            Collard greens

            Yellow hominy

            Black eyed peas

 Mashed sweet potatoes

            Homemade rolls

            Sweet potato Pie

           

            Normally I would add salad, another green vegetable like broccoli or asparagus, homemade pickles like watermelon rind and pumpkin pickles, candied apples or other fruit dish and shoofly pie, chess pie or other southern pie.  Sometimes I make cornbread or biscuits instead of dinner rolls.

 

 

This Week’s Challenge – Find a new cocktail 

 

            Social get-togethers continue the week between Christmas and New Year’s Day.  Find a new cocktail (alcoholic or non-alcoholic) to serve at a get-together of to take to one.  Mixology is a growing and there are all kinds of new drinks and ideas out there.  Research online and find something new to mix up.

 

Tip for this Week -  Making soup

 

            Soup can be made from what you have on hand.  I keep chicken, beef and vegetable stock in the pantry.  But you can always start soup with water.  I love soup and usually have soup in the fridge for light dinners thorough out the year.  Many times I make soup on Wednesday evening.  I clean out the crisper in the fridge on Wednesday the day before trash day.  Vegetable that are getting old or need to be used, go into soup.  I through in some leftovers and add a starch, like leftover rice or soup pasta.  Check out my recipe for Three Ingredient Soup posted on February 11, 2016.

 

This Week in Punkin’s Kitchen

 

Easy Chipotle Chili

 

1 lb.     Ground meat, I like to use ground turkey

1 T       Oil

¼ C     Onion, chopped

One    Garlic clove, crushed

1 T       Chili power

2 t        Cumin, ground

1 can  Tomatoes, diced or crushed

1 can  Ortega green chilies, diced

¼ C     Corn, this can be leftover

1 can  Beans, chili, pinto, kidney or black

            Grated cheddar cheese

2          Chipotle Chiles, left whole (optional)*

 

1.    In a larger skillet add the oil and heat while the onion is chopped.

 

I added some orange bell pepper and
some fresh chilies this time.

 

 

2.    Add the onion and cook until it begins to soften.

3.    Add the ground meat and cook until browned.

 

Add the ground meat.  I used turkey
this time.

 

 

4.    Add the crushed or minced garlic clove, the spices, tomatoes and green chilies.  Cook about 20 minutes.

 

Cook until the meat ins browned and cooked.

Add the tomatoes, seasonings and Chipotle
with sauce.  Cook to blend the flavors.

 

5.    If you choose to add the chipotle, add the whole chipotle chilies at this point.  Leave them whole and remove before serving.

6.    Add a little water if need for the consistency that you like.

7.    Add the corn and beans.  Heat thoroughly.

 

Add the beans and corn.  I used pinto beans
 this time, but usually use black bean
with turkey meat.  Cook until heated.

 

8.    Serve with grated cheese and cornbread.



 

Soup of the Week

 

Chicken Eggplant Soup

 

 

 

2 or 3  Chicken breasts, cubed

            Water to cover

1 lg.     Leek, cleaned and thinly sliced

8oz.     Mushrooms, thinly sliced

1 t        Oil, vegetable, canola or olive

1 sm.   Eggplant, diced

32 oz. Broth, chicken or vegetable

            Water if needed

1 can  Tomatoes, diced

1 can  Beans of choice

1 t        Thyme, dried leaves

1 t        Rosemary, dried leaves

1 t        Garlic powder

            Salt and pepper to taste

 

The ingredients

 

 

1.    Dice and cook the chicken in the first water

I wasn't paying attention and let this
boil to hard.  I had to skim off the foam.

 

 

 

2.    In a large skillet, heat the oil.

3.    Add the sliced leeks and sauté until soft.

 

Cook the leeks while you slice the
mushrooms.

 

 

4.    Add the mushroom and a splash of water.

These are baby portabella mushrooms,
but any kind will work.

 

 

5.    Continue cooking until both the leeks and mushrooms are soft and the liquid is almost gone.

Cook while you dice the eggplant.

 

 

6.    Add the cooked leeks mushrooms to the chicken.

Add to the chicken.

 

 

 

7.    Add the diced eggplant and broth.

 

Slice the eggplant in thick slices, then dice.

 

 

8.    Add enough broth to cover and bring to a boil.

The vegetable need to be cover by the broth

 

Add the seasoning and cook until the
eggplant is done.

 

 

9.    Add the thyme, rosemary, garlic powder, and salt and pepper. 

10. Turn the soup to low and simmer until the vegetables are very tender, about 20 minutes.

11. Add the tomatoes and beans and cook until heated.

 

Any beans will do.  I used
cannellini beans.

 

 

An original recipe.

 

Here is an apology that the printable recipe function is not working.  I am working on fixing it so in the meantime I went back to my original method.

 

Happy Cooking!

Quiche

 

Quiche originated in the region of Lorraine when it was under German rule and dates back to the 14^th century.  Originally it was a tart made of bread dough with eggs cream and bacon.  Under French rule cheese was added to quiche and a pastry was used for the crust.  It evolved into a brunch or light meal and can be made with what is on hand.

Quiche is a savory open tart.  It consists of crust, filling of cheese and sometimes meat and vegetables covered with a custard sauce made of eggs and cream or milk.  It can be made from what is on hand.  Different regions of France have their own version.  Quiche Lorraine is basic quiche with bacon or ham.  If you add onions to this you have Quiche Alsacienne.  A plain quiche with only cheese is Quiche au fromage.  If you add mushrooms to the cheese, you have Quiche aux champignons.   If the quiche is made with spinach, it is Quiche Florentine. If tomatoes are added, you have Quiche Provençale.

Crusts can be very rich.  Puff paste can be used.  Put I use my favorite pie crust.  I feel that the filling is rich enough.  If you disagree, research a pastry crust with eggs.  Often the rim of the crust is brushed with egg wash before baking.

The filling is usually a strong cheese like Swiss cheese, Emmentaler or Gruyère.  Other cheese can be used.  You may find recipes online that do use other types of cheeses.  The grated cheese is often tosses with a small amount of flour and placed in the unbaked crust.  Add the other ingredients that you choose to use and toss gently with the grated cheese.

Egg custard can be very simple, 4-5 eggs beaten with some cream or milk.  I like to use light cream or half and halt with tablespoon or two of sour cream.  Beat until totally blended and pour over the cheese.  The pie crust should be filled, but not over filled.

Quiche is a simple meal.  I like to serve a green salad and fresh fruit with it.  A nice white wine also goes well.  The quiche should be the center of the meal and the accompaniments should add to the quiche.

 

 

This Week’s Challenge – Make a Quiche with what you have on hand

 

            Choose your crust, cheese and fillings.  You may want to make an occasion for this and serve it at a brunch for a couple of friends. Plan the meal and remember to make the quiche the center.  You may want to make two different quiches to offer a choice.

 

Tip for this Week – Pie crust

            My basic crust used to be flour, Crisco shortening, a little salt and water.  It was nothing special.  Crisco removed the trans fats and the crust ended up flavorless and pale.  So I did a six month search for a good basic crust and settled for this one.  The secret is keeping everything very cold.  Work quickly and process and handle the dough as little as possible.

 

Punkin’s Basic Pie Crust

           

The ingredients

2 ½ C All purpose flour

1 t        salt

1 t        sugar

1 C      Butter, ice cold, and diced into cubes

6-8 T   Water ice cold

 

1.    Dice the butter. Use unsalted butter if you can.  Place it in the freezer to keep as cold as you can until it is ready to use it. 

 

 

Using cold butter, cut the bar in half
lengthwise and cut each half in half.

Turn the bar on its side and repeat the
first step.

 



Cut the bar in half crosswise and cut
each half in fourths. 

 

 

 

 

 

 

 

 

 

 

You should end up with even cubes
of butter.  Since the butter warms
up I set it in freezer for a few
 minutes until needed.

 

 

 

 

 

 

 

 

 

 

 

 

 

2.    Measure the water in a measuring cup and add an ice cube to get it very cold.  Set this in the freezer. 

3.    In a food processor with the cutting blade, add the flour, salt and sugar.  Pulse a few times to mix the dry ingredients. 

 

 

 

4.    Add the diced butter to the food processor and pulse 8-10 times.  You should still see small chunks of butter. 

 

Pulse the processor about 8 times.

 

 

5.    Add a little of the ice water (about a teaspoon or 2) and pulse 1-2 times, add more water pulse as before.  Continue until 6-8 table spoons of water are used.

 

 

Add the water a little at a time
while the processor is on.

This how it looks after the
water is added.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

6.    The dough should remain crumbly but begin to clump together.  You want to pulse as little as you can. 

7.    Turn on to a floured board and gentle form in to two balls.  Flatten each ball and wrap in plastic wrap. 

 

Lump the dough together

Form into a ball or log.  Handle as little
as possible




 

Divide the dough in two balls and
flatten.  Wrap in plastic wrap and
refrigerate

 

8.    Place them in the refrigerator for at least two hours before use. 

9.    When ready to use, remove the dough from the refrigerator and allow to warm to room temperature for 10-15 minutes. 

10. Then roll out for pies.  This makes enough dough for one 9’’ pie.  

 

I have used one recipe to make a cobbler in a 9 x 13 pan.  Remember the amount is generous.  You made be able to get two crusts for a pie and have enough left over for a small tart.

 

print recipe

Punkin's Pie Crust

by Unknown May-31-2016

My basic crust used to be flour, Crisco shortening, a little salt and water. It was nothing special. Crisco removed the trans fats and the crust ended up flavorless and pale. So I did a six month search for a good basic crust and settle for this one. The secret is keeping everything very cold. Work quickly and handle as little as possible.

Ingredients

• 2 1/2 C Flour
• 1 t Salt
• 1 t Sugar
• 1 C Butter, diced and ice cold
• 6-8 T Water, ice cold

Instructions

1. Dice the butter. Use unsalted butter if you can. Place it in the freezer to keep as cold as you can until it is ready to use it. 2. Measure the water in a measuring cup and add an ice cube to get it very cold. Set this in the freezer. 3. In a food processor with the cutting blade, add the flour, salt and sugar. Pulse a few times to mix the dry ingredients. 4. Add the diced butter to the food processor and pulse 8-10 times. You should still see small chunks of butter. 5. Add a little of the ice water (about a teaspoon or 2) and pulse 1-2 times, add more water pulse as before. Continue until 6-8 table spoons of water are used.6. The dough should remain crumbly but begin to clump together. You want to pulse as little as you can. 7. Turn on to a board and gentle form in to two balls. Flatten each ball and wrap in plastic wrap. 8. Place them in the refrigerator for at least two hours before use. 9. When ready to use, remove the dough from the refrigerator and allow to warm to room temperature for 10-15 minutes. 10. Then roll out for pies. This makes enough dough for one 9’’ pie.

Details

Prep time: 20 mins Cook time: Total time: 20 mins Yield: 2 pie crusts

This Week in Punkin’s Kitchen

 

Punkin’s Basic Quiche

 

The ingredients

1          Pie crust

2 C      Grated Swiss cheeses

2-4      Eggs

1 ½ C  Light cream

½ C     Sherry

1 t        Salt

1 t        Nutmeg

½ t       Pepper

 

1.    Place cheese in prepared pie crust. 

 

2.    Beat the remaining ingredients together and pour over the cheese. 

Cream

Eggs, sherry and spices blended
with the cream

 

 

Quiche ready for the oven

 

 

3.    Bake at 425 degrees for 15 minutes. 

4.    Turn down the heat to 325 degrees and bake for 20-30 minutes.  Until a knife inserted in the middle comes out clean.

 

Options:  This is a good way to use leftovers.  Add finely chopped onion, ham, bacon, turkey, shrimp, crab or another meat to the filling.  Experiment with different cheeses and vegetables. Traditional quiche always contains Swiss cheese or a cheese very similar to Swiss.

 

 

 

print recipe

Basic Quiche

by Grace Barnes May-31-2016

This is a good way to use leftovers. Add finely chopped onion, ham, bacon, turkey, shrimp, crab or another meat to the filling. Experiment with different cheeses and vegetables. Traditional quiche always contains Swiss cheese.

Ingredients

• one Pie crust
• 2 C Swiss cheese, grated
• 3-4 Eggs
• 1 1/2 C Light cream
• 1/2 C Sherry
• 1 t Salt
• 1 t Nutmeg
• 1/2 t Pepper

Instructions

1. Place cheese in prepared pie crust. 2. Beat the remaining ingredients together and pour over the cheese. 3. Bake at 425 degrees for 15 minutes. 4. Turn down the heat to 325 degrees and bake for 20-30 minutes. Until a knife inserted in the middle comes out clean.

Details

Prep time: 25 mins Cook time: 40 mins Total time: 1 hour 5 mins Yield: one 9" Quiche or 6-8 servings

Quiche Lorraine

  

            1 C      Bacon, crisp fried and crumbled (ham or Canadian bacon can be used)

 

Crisp bacon crumbled

Quiche ingredients

 

1.    Cook the bacon and crumble it. (or dice the ham or Canadian bacon)

2.    Follow the recipe for basic quiche above.

3.    Add the bacon to the grated cheese and toss gently.

 

 

Bacon tossed with grated Swiss Cheese

 

4.    Continue with the rest of the recipe.

Quiche Lorraine ready for the oven

 

Quiche aux Legumes

 

Quiche ingredients

Vegetable selection, zucchini,
bell pepper, and spinach

            1½ C   Vegetables sautéed

            2-3 T   Butter, unsalted

 

1.    Using the basic quiche recipe above.

2.    Select a varied of vegetables like, mushrooms, onions, spinach, bell pepper broccoli, artichoke hearts, or whatever you like.

3.    Finely chop the vegetables.

4.    Melt the butter in a skillet.

 

 

Saute in the butter until tender

I added the fresh spinach at the end

 

5.    Add the chopped vegetables and sauté until they are softened.

6.    Set the vegetables aside to cool while you prepare the rest of the ingredients.

7.    Add the grated cheese to the pie crust.

8.    Add the vegetable and gently toss.

 

 

9.    Pour the rest of the ingredients over the cheese vegetable mixture.

 

 

Eggs mixed with a little cream

The rest of the cream and
ingredients added.

 

 

10. Continue with the rest of the recipe.

 

Quiche aux Legumes ready for the oven

Vegetable of the Week

 

Eggplant Casserole

 

            This is a diet version of Eggplant Parmesan.  There is no bread or oil added.  Eggplant is very low in calories.  It’s not the same as Eggplant Parmesan, but it is still very good.

 

1 lg.                 Eggplant, diced

1-2 jars           Marinara sauce, or other tomato sauce for pasta

1 C                  Parmesan or Romano cheese grated

1 C                  Mozzarella, grated or diced.

 

The ingredients

 

1.    Spray a 2-3 qt. casserole dish with Pam.

2.    Preheat the oven to 350 degrees.

3.    Wash and dry the eggplant.  Slice in ¼ inch slices and then dice.

Sliced eggplant

Diced eggplant

 

4.    Place a little sauce in the bottom of the casserole.

5.    Add a layer of diced eggplant.

First layer eggplant sauce and cheese

 

6.    Top with more sauce.

7.    Cover with cheese.

8.    Add another layer of eggplant, sauce and cheese.




I used some slice Provolone cheese and it
is ready for the oven.

 

9.    Continue making layers until the casserole is full or you run out of ingredients.

10. Cover the casserole and bake for 40 minutes.

11. More cheese can be added to the top and return to the oven for another five minutes.

12. Serve over the pasta of your choice.  Top with fresh basil and more cheese.

 

Fresh out of the oven

Note:  I sometimes add browned Italian sausage, ground beef or meatballs to the casserole as a layer (eggplant, meat, sauce and cheese).  Try different cheese.  I sometimes ass sliced mushrooms to the diced eggplant.

 

 

print recipe

Punkin's Eggplant Casserole

by Grace Barnes May-31-2016

This is a diet version of Eggplant Parmesan. There is no bread or oil added. Eggplant is very low in calories. It’s not the same as Eggplant Parmesan, but it is still very good.

Ingredients

• One large Eggplant, diced
• 1-2 jars Maranara Sauce
• 1 C Parmasan or Romano, grated
• 1 C Mozzarella, grated or diced

Instructions

1. Spray a 2-3 qt. casserole dish with Pam.2. Preheat the oven to 350 degrees.3. Wash and dry the eggplant. Slice in ¼ inch slices and then dice.4. Place a little sauce in the bottom of the casserole.5. Add a layer of diced eggplant.6. Top with more sauce.7. Cover with cheese.8. Add another layer of eggplant, sauce and cheese9. Continue making layers until the casserole is full or you run out of ingredients.10. Cover the casserole and bake for 40 minutes.11. More cheese can be added to the top and return to the oven for another five minutes.12. Serve over the pasta of your choice.I sometimes add browned Italian sausage, ground beef or meatballs to the casserole as a layer (eggplant, meat, sauce and cheese). Try different cheese. I sometimes ass sliced mushrooms to the diced eggplant.

Details

Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Yield: 6-8 Servings

New next month Salad of the Week will be replace Vegetable of the Week.  We will go back to vegetables in the future.  This time of year we all lie to eat a little lighter.  Salad of the Week will continue through the warm months.  Some will be great for a light meal.  Others will be a good side dish.  Often a recipe for a dressing will be included.

 Happy Cooking!