Ham

Some people have commented on how many kitchen tools I have and wonder if there are any I don’t have! I’m sure there are many more that I could still purchase and many more that haven’t even been invented yet, that I just might have to have when they come out..... in any case that got me thinking about a method where I could use them more often.
The Food Channel has a program where the contestants are given certain ingredients and are challenged to come up with an item or meal created from those ingredients. I thought I would go to my cupboards and pull of at least three kitchen tools that I hadn’t used recently and create a meal from them.

For today’s lunch I decided to use my waffle iron, microwave potato chip maker and electric steamer. With the waffle iron I am making a grilled cheese sandwich made out of home-made bread and cheddar cheese; the microwave potato chip maker is from Pampered Chef, but I have seen them in the past down at Forsyth Hardware and I just use Idaho potatoes and with the electric steaming I am steaming fresh carrots.

Another use for the waffle iron is to make “French Waffles.” My granddaughter came up with that name one time when she was here because I was in the middle of making French Toast for her and was interrupted after I had put the bread in the egg mixture and when I returned to the kitchen to finish the French Toast the bread was too soggy to fry on the griddle so I decided to pick it up out of the egg mixture with a large spatula and flipped it onto the waffle iron. When it was done you couldn’t even tell the difference between this waffle and one make from scratch so I decided to make my waffles that way from then on. I even served it to my B&B guests and they thought they were excellent. I do add some vanilla and and sugar to the egg mixture to make it taste a little more like a waffle.

It looks like I have published my favorite bread recipe a couple times before so you can go online at: Hyshamecho.blogspot.com to see it. Look on the bottom right of the screen and you will see: Blog Archive then go to July 11, 2014 for the recipe. I have tried putting a search tool on the page but because I have it as a private blog (only those that know the address) can see it, it doesn’t show up on a web search.

A couple recipes that I have made recently and really liked follow. The first one is for a ham that I cooked at Easter. It is probably the best ham that I have ever tasted and it doesn’t leave you needing to drink a ton of water afterwards.

Baked Ham

4 lbs Country Ham
1 Onion - peeled and quartered
1 Carrot - quartered
1 Stalk of Celery
1 lbs Bouquet Garni - see below
6 Peppercorns
FOR BAKING
1/4 cup Dark Brown Sugar
1/4 tsp Ground Mace
1 Orange Rind AND Juice
1 1/2 cup Apple Cider
Watercress - for garnish
BOUQUET GARNI
3 Parsley sprigs
1 Thyme sprig
1 Bay leaf
Allow 1/2 to 1 lb. of ham per person, depending on the amount of bone included. If the ham is heavily cured (like Virginia ham) immerse it for 4 hours in cold water and then drain. If lightly cured, cook it without soaking. Put the ham in a large saucepan with the vegetables, water to cover, bouquet garni and peppercorns. Cover and simmer gently 1 1/4 hours for a 2 lb. cut or 30 minutes per pound for cuts over 3 lbs. (20 minutes per pound is enough for large hams over 10 lbs.).
When the ham is cooked, drain it and peel away the skin. This is easily done by carefully lifting corner of skin with a knife and pulling with the fingers. If the ham is very hot, hold skin with a cloth or paper towel.
Set ham in a baking pan, fat side upwards.
Combine sugar, mace orange rind and juice to form a paste; spread over ham and pour cider around bottom. Bake in a moderately hot oven (375 F) for 30 minutes or until golden, basting often.
WATCHPOINT: Wait until the sugar begins to brown on the ham before basting with cider. You need to keep the ham moist. But it’s not too difficult to baste the lean part of ham and avoid sugared crust.
Finish the top as follows: if using an electric stove, caramelize the sugar crust by placing under a hot broiler for 5 to 7 minutes until crisp and brown. If using a gas stove, heat two metal skewers in the flame until red hot. Take each skewer in turn and hold lightly on the sugar crust to burn decorative lines.
Arrange ham on a platter and if serving hot, let stand in a warm place 15 minutes before serving to make carrying easier. If serving cold, allow ham to become completely cold before carving. Garnish with watercress and serve with raisin or Cumberland sauce.
NOTE: Bouquet garni (a bunch of herbs) -- is traditionally made of parsley, thyme and bay leaf (tied together with string if used in liquids which are to be strained). Otherwise herbs should be tied in a piece of cheesecloth for easy removal before serving the dish. If you have no fresh thyme use 1/4 teaspoon dried thyme. You can also use a loose tea steeper to put your dried parsley, thyme and bay leaf in. I didn’t have the fresh on hand so I used the dried and I thought it turned out fine.

Ham and Potato Corn Chowder

Source: www.closetcooking.com

A lighter, creamy and tasty ham and potato corn chowder that is pure comfort in a bowl!
3 tablespoons oil - or butter - OR both!
1 onion - diced
2 carrots - diced
2 stalks celery - diced
2 cloves garlic - chopped
1 teaspoon thyme - chopped
1/4 cup flour - (or rice flour for gluten free)
2 cups ham broth or chicken broth
2 cups milk
1 1/2 pounds potatoes - diced small and optionally peeled
8 ounces ham - diced
1 cup corn
salt - if using miso, wait until after you add the miso
pepper to taste
Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
Add the ham and corn, cook until heated and season with salt and pepper.

Tagine

Last Sunday was my birthday and my son gave me a Tagine. If you have not heard of a Tagine before it is a pot which is formed of a natural clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. The tagine that I received can be used on all heat sources: gas, electricity, ceramic (halogen, radiant), and with an induction disk for induction hobs.
I have made a couple dishes in the Tagine so far. I used recipes that I thought would work in it that I have published before: Beef Rolls (Rinderrouladen) & Pork Chops in Tomato & Green Pepper Sauce.
A recipe that came with the Tagine called for “preserved lemon (beldi), cut into small pieces. Well, I had never heard of preserved lemons before so I checked on the Internet and found you could purchase them from a number of places, but I also found that you could make them yourself, so I thought I would go that route - but you have to wait three weeks for them to “pickle” - that’s why I’m trying other recipes in the mean-time. I always enjoy learning new things about different cuisines.

Chicken Tagine with Lemon

4 chicken legs
4 breasts cut into small pieces
2 T. olive oil
2 garlic cloves, crushed
1 T. tumeric
1 T. ginger
2 onion, sliced
2 tomatoes, deseeded and chopped
2 T. honey
1 preserved lemon, cut into small pieces
juice of 1 lemon
3 1/2 oz. green olives
1 handful butter-beans
3 carrots
2 zucchini
1 yellow pepper cut into strips
1 few sprigs of fresh cilantro
salt
pepper
Put the Tagine over a medium heat and gently fry the onions and garlic in the hot olive oil.
Add the spices, chopped tomatoes, honey and preserved lemon, and leave to simmer for a few minutes.
Add the chicken pieces, mix together and pour over the lemon juice. Season well.
Bring together the chicken pieces in the middle of the dish to look like a pyramid, and place the vegetables and olives around the edges.
Check the seasoning and pour over a glass of water or chicken stock, and cover. Cook for 1 - 1 1/2 hours in the oven at 350 F. or over a low heat.
Sprinkle the fresh cilantro over the top just before serving.

Preserved Lemons

3 organic lemons - skin scrubbed well
2 - 3 T. Kosher salt
4 peppercorn
1/2 lemon - juice
Place the lemons, Kosher salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks - 3 months is better and up to a year.
Note: Preserved lemons are lemons which have been pickled in salt and their own juices. Also called pickled lemons, they add a salty, distinctive lemon flavor to Moroccan tagines, sauces and salads. In Morocco, they’re referred to as l’hamd marakad or mssiyar.
Cooking with Preserved Lemons:
Although they are essential to many Moroccan recipes, personal taste dictates how preserved lemons might be used. Some cooks always remove the flesh, for example, while others leave it on when adding preserved lemon to tagines and sauces. In salads, however, only the finely chopped rind is usually used. Both the saltiness and pungency can be controlled by how much preserved lemon is used, and when the lemons are added to the dish. The longer the lemons simmer in the sauce, the more salt and lemon flavor that will be released.

Fresh Vegetable Tagine

2 tomatoes, medium size
1 onion
2 carrots
2 fennel, small size
7 oz. stick celery
1 garlic clove
2 T. olive oil
1 t. Ras el Hanout (recipe follows)
4 sprigs fresh cilantro
4 sprigs flat parsley
salt
pepper
Deseed and cut the tomatoes into small cubes.
Peel and finely chop the onion.
Peel and slice the carrots.
Cut the fennel into 4, to make small slices (if the fennel is very big, cut it in half again).
Remove the stringy bits from the celery and cut into sticks.
Heat the olive oil in the Tagine (or frying pan if you don’t have a Tagine) and gently fry the onion.
Add the carrots, fennel, celery, garlic and Ras el Hanout. Sprinkle the tomatoes over the top and season.
Tip: Arrange the vegetables attractively in the dish, as they will not be stirred and therefore will be served as they are presented.
Pour over 2/3 cup of water.
Cover and cook for 25-30 minutes without stirring (the cooking time will depend on the size of the cut vegetables).
Sprinkle the finely chopped parsley and cilantro over the top before serving.

Ras El Hanout - Moroccan Spice Mix

Source: http://www.food.com

Ras el Hanout ( “top of the shop” ) is a spice mixture from Morocco that can contain anywhere from 10-100 different spices.
2 t. ground nutmeg
2 t. ground coriander
2 t. ground cumin
2 t. ground ginger
2 t. turmeric
2 t. salt
2 t. cinnamon
1 1/2 t. sugar
1 1/2 t. paprika
1 1/2 t. ground black pepper
1 t. cayenne pepper
1 t. cardamom powder
 1 t. ground allspice
 1/2 t. ground cloves
Mix all ingredients in small bowl until well blended.
Seal in an airtight container and store in a dark dry spot in the pantry. It will keep for up to a year.

Moroccan Mint Tea

Source: www.food.com

Mint tea isn’t just a drink in Morocco. It is a sign of hospitality and friendship and tradition. Because this drink is so popular, it is served all day long, after every meal and with every conversation. Moroccans take great pride in their tea and will often ask a visitor who among their group of friends makes the best cup of mint tea.
10 sprigs of fresh mint, plus extra for garnish
3 teaspoons green tea
3 tablespoons sugar (or more to taste)
4 cups water
Boil the water and pour a small amount in the teapot, swishing it around to warm the pot.
Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water. Let the tea brew for three minutes.
Set out glasses for the tea. A shot-glass is close to the slender glasses used in Morocco.
Fill just one glass with the tea, then pour it back in the pot. Repeat. This helps to dissolve and distribute the sugar. Pour the tea.
You want a nice foam on the tea so always pour with the teapot a high distance above the glasses.
If you do not have at least a little foam on the top of the first glass, then pour it back into the teapot and try again until the tea starts to foam up nicely.
Garnish with the remaining sprigs of mint.

Tupperware Pressure Cooker Recipes

A few weeks ago I purchased one of Tupperware’s latest items: The Pressure Cooker for the Microwave. This was the first time I had heard of a pressure cooker for the microwave, although it appears they have been on the market for awhile as I found a few other brands for sale on the Internet.
When I was growing up my mother would use a pressure cooker to cook some of our meals as well as “put food up” in the fall, but she put the fear of God in us about how it could blow up, so I would always hide under the kitchen table when she put that thing on the stove-top. The Tupperware pressure cooker is on the same principle as the “old-fashioned” one that goes on the stove-top but I love the fact that it goes in the microwave and you can just set the timer and walk away. After the pressure has dropped you have a wonderful meal that would have taken quite a bit longer the conventional way.
I have used the Tupperware pressure cooker to cook a roast, beef and broccoli, chicken orzo soup, chicken and noodles, red beans and rice and steak with mushroom sauce and would definitely give it two thumbs up. If you are interested in purchasing one Christina Long, in Hysham, sells Tupperware and I’m sure she would also be happy to answer any questions you might have about the Microwave Pressure Cooker.
The recipes that I have published this week would also work in a crockpot or on top of the stove over low heat by adjusting the recipe accordingly. Some I have made, while others I intend to make.

Country Spare Ribs

2 lbs country-style pork ribs, separated
salt
pepper
1 T. vegetable oil
1 c. apple cider
2 c. sauerkraut
1 apple, sliced
1 c. beer
1/2 t. celery seed
1/2 c. BBQ sauce
Season the ribs with salt and pepper.
Pre-heat a skillet over medium-high heat. Brown the ribs in the skillet with the vegetable oil. Transfer the ribs to the microwave pressure cooker.
Place all of the ingredients into the Microwave pressure cooker. Place the lid on top and seal. Place the cooker into the microwave and cook on HIGH for 20 minutes.
Remove the cooker from the microwave and allow the pressure to drop. When the pressure has dropped, remove the lid, and serve.

Beef and Broccoli

1 1/2–2 lb. flank steak, cut into 4 quarters
1 t. Seasoning
4 garlic cloves, peeled and minced
1 3/4 cups beef stock, divided
1/2 cup low-sodium soy sauce
1 tbsp. sesame oil
1/4 cup brown sugar
3 tbsp. corn starch
14-oz.bag frozen broccoli florets
Season steak with seasoning and place in base of Microwave Pressure Cooker.
In a medium bowl, combine garlic, 1 1/2 cups beef stock, soy sauce, sesame oil and brown sugar. Pour over steak. Add extra stock if meat is not fully submerged. Seal and microwave on high power 30 minutes.
Remove from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 10–15 minutes. Remove steak to a cutting board and pull apart using 2 forks.
In small bowl, whisk together corn starch and remaining ¼ cup beef stock. Whisk into warm liquid in base of Pressure Cooker.
Stir frozen broccoli into liquid in Pressure Cooker. Seal and microwave on high power 5 minutes. Serve warm and over rice, if desired.

Salmon with Dill and Capers

4 (4 oz.) fillets salmon
1/4 c. onions, chopped
1/4 c. mushrooms, chopped
1/2 c. white wine
1 T. lemon juice
1 t. chopped garlic
1 T. chopped dill
2 T. capers
2 T. butter
salt
pepper
Place salmon on the bottom of the microwave pressure cooker. Distribute all ingredients evenly on to of salmon. Place the lid on top and seal.
Place the cooker into the microwave and cook on HIGH for 9 minutes.
Remove the cooker from the microwave and allow the pressure to drop. When the pressure has dropped, remove the lid and serve.

Chicken Orzo Soup

3 lb. whole chicken
4 cups water, divided
2 carrots
2 celery stalks
1 medium onion, peeled and quartered
2 garlic cloves, peeled
1 c. orzo pasta
1 1/2 t. coarse kosher salt
1/2 t. black pepper
1/2 lemon, juiced
Place chicken breast side up in base of Microwave Pressure Cooker and add 3 cups water. Chicken should be submerged in water and contents should not be above the max fill line. (I butterflied the chicken by cutting the back-bone out of it and pushing the chicken down on the bottom of the cooker, breast side up.) Seal and microwave on high power 20 minutes. 20–25 minutes for a 3-lb. chicken While chicken cooks, chop carrots, celery, onion and garlic.
Remove Pressure Cooker from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 10 minutes. Check to ensure internal temperature of chicken has reached 165° F. Remove chicken from base. Add remaining cup of water, chopped vegetables and remaining ingredients to base of Pressure Cooker. Seal and microwave on high power 10 minutes.
While pasta and vegetables are cooking, remove chicken meat from bones, discarding skin. Shred larger pieces using 2 forks.
Remove Pressure Cooker from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 2 minutes.
Stir shredded chicken into soup and serve.

Smashed Parsley Red Potatoes

1 lb. baby red potatoes, quartered
1 c. chicken stock
1 c. milk
2 T. butter
1/8 c. chopped fresh rosemary
1/2 t. dried thyme
slat
pepper
1/2 c. sour cream (optional)
1/4 c. chopped fresh parsley
Place all ingredients except optional sour cream and parsley into the microwave pressure cooker. Place the lid on top and seal.
Place the cooker into the microwave and cook for 13 minutes on HIGH. Remove the cooker from the microwave and allow the pressure to drop. When the pressure has dropped, remove the lid, smash the ingredients with a potato masher until well blended, incorporating sour cream, parsley, salt and pepper at the end.

Spiralizer

Have you ever heard of Zoodles? Last week I received a recipe from one of my favorite food bloggers talking about “zoodles” and how they are even in some of the restaurants in Denver, so I had to look them up to see what all the hype was about. Come to find out I had a “zoodle” maker and didn’t even realize it! I had purchased it a few years back for making potato curls and then deep-frying them. I put it out in the garage in one of my cupboards and forgot about it until I started seeing what the “zoodle” thing was all about. I checked online and see that they now have hand-held ones as well as the bigger counter-top ones like I have.

As you can see by the first photo, you can use them for a variety of things - and the best part is it tastes really good and is good for you!
This week I am going to include a few recipes, using the “spiralizer”, that sound good to me and that I intend to try in the very near future. I have already made some zoodles (made by putting a couple zucchini through the Spirlizer) and put my favorite spaghetti sauce over them and found that I prefer the refreshing taste of zoodles as compared to regular spaghetti noodles. This is also an excellent alternative for those of you that can’t eat gluten.

Zucchini Pad Thai “Zoodles”

source: WhiteOnRiceCouple.com

The best part about this Zucchini Pasta Pad Thai is that you can add what ever protein you want. We like to have our zucchini noodle a little on the crunchy side, so we like to cook the zucchini first, then let the water drain from the noodles before serving. The water that’s released from the noodles won’t water down any sauce or flavor in the zoodle recipe.
For the Zucchini Noodle Pad Thai:
2 medium zucchini
2 Tablespoons olive oil - (divided)
1/2 pound peeled and de-veined shrimp - (or what ever protein you prefer)
3 large cloves garlic - minced or crushed
1/2 red bell pepper - seeded and sliced thin
3 green onions - sliced in 1” pieces
1 large egg
about 2 cups bean sprouts
1/3 cup roasted peanuts
cilantro - (optional)
For the Sauce:
2 Tablespoons rice vinegar or distilled white vinegar
2 Tablespoons fish sauce - (or more to taste)
3 Tablespoons ketchup
1 teaspoon brown sugar
1/2 teaspoon cayenne pepper
1 teaspoon chili garlic sauce - (or more to taste)
Make the Sauce: in a small bowl, combine the sauce ingredients (vinegar, fish sauce, ketchup, brown sugar, cayenne pepper, and chili garlic sauce), set aside.
Cut the zucchini into noodles or long pasta by using a vegetable spiralizer tool.
Heat a large pan on medium-high heat. Add one tablespoon of olive oil (reserve the other half for later). Then add zucchini noodles and cook for about 2-3 minutes or until the zucchini noodles are tender. Don’t overcook the noodles. The zucchini noodles should be slightly crunchy with a tender bite.
Let the noodles rest for about 3 minutes to allow all the moisture to release. Remove the noodles from the pan and drain the excess water.
Carefully wipe the same pan remove the excess water, then re-heat the pan on medium-high heat. Add the remaining olive oil and garlic. Cook the garlic until soft and translucent, about 1 minute. Add the shrimp and cook until shrimp is tender and becomes pink, 3-4 minutes.
Add the bell peppers and green onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetables until the egg is cooked.
Add the zucchini noodles back into the same pan, then add the sauce. Cook for about 1 more minute or until the zucchini noodles are heated through. Then stir in the bean sprouts.
Serve the warm zucchini pad thai noodles with roasted peanuts and cilantro. Yield: Serves 2

Veggeroni & Cheese

Everybody’s favorite comfort food without the gluten or carbs and with an extra boost
of green vegetables! Make it quickly on the stove top or bake it to a crispy goodness.
Ingredients: (Serves 4-6)
“VEGGERONI”
4-6 zucchini or four large broccoli stalks
2 Tbsp. unsalted butter or olive oil
4 Tbsp. gluten-free flour
4 cups milk (can use non-fat)
1 (9 oz.) package of cheese (not Velveeta) grated
Using spiralizer, create 4 cups of vegetable noodles and set aside.
In a heavy duty saucepan, melt the butter (or heat the olive oil).
Add the gluten-free flour and mix to make a “roux.”
Add the milk and whisk until the milk begins to thicken into a sauce.
Add the grated cheese and stir until it melts.
Add the veggie noodles and heat through, about five minutes.
Serve hot right off the stove, or bake in a greased glass pan at 350 degrees until the
cheese gets a little crusty on top (about 45 minutes).

Beet Salad

This colorful, naturally sweet salad is eaten raw, unlike many roasted beet salads,
which makes it easy to prepare.
“RIBBONS”
3 beets (about half a pound)
DRESSING
2 Tbsp. balsamic vinegar (or orange juice)
4 Tbsp. olive oil
1 large garlic clove, minced
2 tsp. minced rosemary
Wash and peel the beets, slice into beautiful ribbons using your spiralizer.
Combine the rest of the ingredients and pour over the beets. Toss to coat. Serve immediately.

iPad Apps

About a year ago I purchased an iPad. At first I thought I may have made a bad decision as I mostly played games on it..... but after searching on iTunes I started finding all kinds of apps that helped save time with some of the things I do for the newspaper as well as other things. One of the apps that I use every week is called JotNot. I use it to “scan” articles and photos for the paper.
Another app that I use all the time is called “Recipe Gallery.” With this app you can take a photo of a recipe from a magazine (no more tearing out pages at the doctor’s office!) or cookbook, put it in a category and then take a photo of the photo that goes with the recipe. You can also “capture” recipes from the Internet with this app.
The other day, when I was at the dentist office, I found this recipe in one of their magazines and it sounded like one that I would like to make for breakfast at my B&B so I used the app to copy it.

Maple Nut Coffee Cake

This flower-shaped coffee cake is actually quite easy to make. The impressive presentation makes it great to serve guests.
1 (16 oz.) package hot roll mix
3 T. sugar
3/4 c. warm water (120-130 degrees)
1 egg
1 t. maple flavoring
1/2 c. butter, melted, divided
Filling:
1/2 c. sugar
1 t. ground cinnamon
1/2 t. maple flavoring
1/3 c. chopped walnuts
Glaze:
1 1/2 c. confectioners’ sugar
1/4 t. maple flavoring
1-2 T. milk
In a large bowl, combine contents of hot roll mix and sugar. Stir in the water, egg, maple flavoring and 6 tablespoons butter; mix well.
Turn onto a floured surface; knead until smooth and elastic, about 2-3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45-60 minutes.
Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll one portion into a 12-inch circle; transfer to a greased 12-inch pizza pan. Brush with some of the remaining butter. Combine sugar, cinnamon and maple flavoring; add nuts. Sprinkle a third of the filling over butter. Roll out second portion of dough into a 12-inch circle; place over filling. Brush with butter; sprinkle with a third of the remaining filling. Repeat with remaining dough, butter and filling.
Pinch dough around outer edge to seal. Place a small glass in center. But from outside edge just to the glass, forming 16 wedges. Remove the glass. Twist each wedge five to six times. Tuck edge under. Cover and let rise until doubled, about 30-45 minutes.
Bake at 375 degrees for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. Combine glaze ingredients; drizzle over warm coffee cake.

“Cake Pan Converter” takes the guess-work out of using a recipe that calls for a pan-size that you don’t have. You start by putting in the size pan the recipe calls for and then the size pan that you have that you think would be close; at the bottom it then tells you how to adjust the recipe or if you can use it as-is.
I am a very “visual” person so the app called “CookingPlanit” is really fun as it shows you pictures of the ingredients as well as the equipment you will need to make the recipe. It has meal plans that walk you through the whole meal - you can even talk to it, so if you are across the room you can say, “move on” and it goes to the next page; it has automatic timers that notify you when a recipe needs your attention. This app is really worth checking out if you have an iPad.
One recipe that I use from this app is called:

Parmesan Panko Chicken

4 (5 oz.) chicken cutlets
1/4 c. Parmesan cheese, grated
Black pepper
Kosher salt
3 T. Panko bread crumbs
1/3 c. mayonnaise
Preheat the oven to 400 degrees
Prepare a sheet pan with a layer of parchment paper. (I use my Silpat) Season both sides with salt and pepper, then divide the mayo mixture evenly among the cutlets. Smooth it over the tops in an even layer. Place the chicken in the preheated oven and bake until golden brown on top, about 12-15 minutes. Rotate the pan after 7 minutes to ensure even cooking.
Prepare a large plate or tray with layers of paper towels. Once chicken is removed from oven, transfer to the paper towels and let rest for a few minutes.
Transfer the Parmesan panko chicken cutlets to dinner plates or a serving platter.

Another app that I use all the time is the “Produce Converter.” It comes in handy when you are canning as you can figure out how many pounds of a vegetables/fruit that you want to have on hand in order to can a certain number of pints/quarts: .75 pounds of green beans = 1 pint. So if I wanted to can 12 pints of beans I would buy/pick 9 pounds. Obviously you can also use it for recipes where it calls for so many cups of apples, chopped: 1 pound of apples = about 3-4 medium; 1 medium apple = 3/4 c. chopped apples - and so forth.
The one app that I do use every day is called “Grocery Gadget.” I have mine programed so when I go shopping at Van’s IGA it has the items in my list sorted by the isle so all I have to do is start at one end of the grocery store and when I get to the other end - I’m done! You can also put in the prices so you know how much you will have to pay at check-out. You can sort by categories like: groceries, hardware store, pharmacy, bakery, etc. then add you items. You can also add different grocery store names under the “grocery” category so if you can’t find it at Van’s (and they can’t order it for you) you can enter in which grocery store does carry it. I have this app on both my iPhone and my iPad and they update each other. I usually have my iPhone on me so when I come across an item that I am low on I can quickly add it - but when I go shopping I like to use my iPad as it is bigger and easier to see and use.

Tupperware Stack Cooker

A few years ago Tupperware came out with a “Stack-cooker” that you can cook a whole meal at once in the Microwave in just 20 minutes. I hadn’t used mine in a few years and something reminded me about it so I dug it out and have cooked a few meals with it recently. I can’t understand why I ever quit using it as it works so well.
Some of my favorite recipes that you can cook in the stack-cooker or individually in the microwave follow.
Not long ago I discovered that Christina Long, in Hysham, sells Tupperware and they still have the cooker available. It is a little expensive, but worth every dime! It is such a time-save.

Herb-Coated Chicken

1/3 c. seasoned fine dry bread crumbs
1 t. dried parsley flakes
1/2 t. dried basil, crushed
1/2 t. paprika
1/4 t. salt
1/4 t. dried thyme, crushed
2 lbs. meaty chicken pieces (I use chicken breasts)
2 T. butter, melted
Combine crumbs, parsley, basil, paprika, salt, and thyme in shallow dish. Set aside. Remove skin from chicken pieces; rinse and pat dry. Brush chicken pieces with melted margarine; coat with crumb mixture. Arrange chicken in a 1 3/4-qt. casserole with meatiest portions toward the edge of casserole.
May be cooked separately, covered, on high for 8 to 11 minutes or until chicken is tender and no longer pink.

Caramel-Apple Streusel

2 med. apples, peeled, cored, and sliced ( 2 1/2 cups)
1/4 c. caramel ice cream topping
1 T. lemon juice
1/3 c. all-purpose flour
2 T. sugar
1/2 t. ground cinnamon
2 T. butter
Arrange apple slices in small casserole. Stir together ice cream topping ,water, and lemon juice. Carefully pour over apples; wipe away any sauce that drips on the side with a damp paper towel. In a small mixing bowl combine flour, sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle evenly over apple mixture.
May be cooked separately, uncovered, on 100% (high) power for 5 to 7 minutes or until apples are tender. (If using canned apples, cook 3 to 5 minutes or until heated through.)

Fresh Mushroom Stuffing

1 1/3 c. thinly sliced fresh mushrooms
1/3 c. chopped onion
1/3 c. chopped celery
1/4 c. butter
2 c. herb-seasoned stuffing mix
1/2 to 2/3 c. chicken broth
Place mushrooms, onion, celery, and butter in a large casserole. Cook, covered, on 100% (high) power for 2 to 3 minutes or until tender. Stir in stuffing mix and enough broth to moisten (stuffing should be very moist). Spread stuffing evenly in the casserole and cover. Cook on high for 2 to 4 minutes. Let stand, covered 5 minutes before serving.

Quick Cobbler

1 - 21 oz Can apple or peach pie filling
1/2 stick margarine
1/2 box dry cake mix - (white, yellow, chocolate, etc.)
1/2 cup pecans - (optional)
In TUPPERWAVE cover, add 1/2 can pie filling, sprinkle 1/2 of cake mix, cut 1/2 of butter across the cake mix, top with 1/2 pecans. Repeat layers with remaining ingredients. Stack and cook.
May be cooked separately 100% (high) power for 5 to 7 minutes or until done.

Sweet Potato Casserole

1 (17-oz.) can sweet potatoes (in heavy syrup)
2 T. brown sugar
1 T. butter, cut up
1/2 t. ground cinnamon
Dash ground cloves
1 t. finely shredded orange peel (optional)
1/4 c. chopped pecans
Drain sweet potatoes, reserving 1/4 cup syrup. In small mixing bowl mash potatoes with reserved syrup. Stir in brown sugar, butter, cinnamon, cloves,a nd, if desired, orange peel. Spread mixture evenly in the 3-qt. casserole. Stack and cook as directed. Sprinkle with nuts before serving.
May be cooked separately, covered, on 100% (high) power for 4 to 6 minutes or until mixture is heated through. Sprinkle with nuts before serving.

Barbecued Chicken

1 1/2 lb. meaty chicken pieces, skinned
1/2 t. paprika
1/8 t. ground red pepper
1/4 c. salsa
1/4 c. catsup
1 T. dried minced onion
1 T. soy sauce
Rinse chicken; pat dry. Combine paprika and pepper; rub into chicken. Arrange chicken pieces in the 1 3/4-qt. casserole with meaty portions toward edge. Combine remaining ingredients. Spoon over chicken. Stack and cook as directed.
May be cooked separately, covered, on 100% (high) power for 10 to 12 minutes or until chicken is tender.

Silicone Boil-Over Guard

The green silicone Boil-over Spill Guard is dishwasher, stove-top, microwave, oven and heat-safe to 425 F. Place over pots and skillets to prevent boil overs and splatters. I use it all the time when I cook pasta as I can turn the heat to high and leave it on high until the pasta is done and it never boils over. I have seen these in a number of kitchen catalogs, including Pampered Chef’s. They are well worth the money.

Induction cooktops & Misc. Recipes

Happy New Year!

I had a very nice Christmas break and as you can see by this issue I was busy changing some things in the Hysham Echo. Hopefully, from now on the paper will be printed in full color plus some other changes that I’m working on for future issues. If you have any ideas/stories/etc. that you would like to see in the paper please let me know - my contact information is on the top of the front page.
Now, on with the cooking column that is being sponsored by Van’s IGA:
One of the gifts that I received for Christmas was an induction cooktop. When I started doing some research on them I was surprised to see they have been around for quite some time. I have seen the commercials on TV advertising a certain brand but they have been around longer then those commercials! I received a cookbook from Norm Kropp, an exchange student from Germany, while I was teaching in Hysham in 1992 and in the front it says “Induction hobs: This is the very latest in high technology. When cooking by induction, the heat is produced directly in the base of the pan by means of electromagnetic exchange fields. This means that heat is produced only where it is needed. It is no longer necessary to heat the pan through the medium of the burner. The advantages of this new heating method are its fast reaction time and great safety, e.g. the ceramic glass hob around the burner remains virtually cold. The induction burner recognizes the right pan and switches itself off in case of overheating.”
You can’t use just any pan on these, they have to be a cooking vessel made of a ferromagnetic metal, or placed on an interface disk which enables non-induction cookware to be used on induction cooking surfaces. I have found that my cast iron cookware works perfectly. If a magnet sticks to the bottom of the pan - it can be used on the cooktop. I was amazed at how fast water boiled on it compared to my regular stove top, plus it uses less electricity as you plug it into a regular outlet in your kitchen, or wherever else you want to cook - like outside by the barbecue!
I have two different heating modes on mine: Power Mode and Temperature Mode. The Power Mode goes from Simmer to High and the Temperature Mode go from 140 degrees to 460 degrees. It also has a Time Mode so you can set the timer up to 170 minutes.
So far I am really sold on this and can see many different uses where I can use it. I really recommend that you check them out.
Now for a few recipes that I cooked over the break that I really liked.

Apple Dumplings
Source: http://thepioneerwoman.com

2 whole Granny Smith Apples
2 cans (8 Oz. Cans) Crescent Rolls
2 sticks Butter
1 1/2 cup Sugar
1 teaspoon Vanilla
Cinnamon - To Taste
1 can (12 Oz.) Mountain Dew Soda
Peel and core apples. Cut each apple into 8 slices each.
Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and BARELY STIR. Add vanilla, BARELY STIR, and pour entire mixture over apples. (You definitely want the mixture lumpy and grainy.)
Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.
Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Bourbon Street Chicken

2 lbs boneless chicken breasts - cut into bite-size-pieces
1 -2 tablespoon olive oil
1 garlic clove - crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned. Remove chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes. Serve over hot rice.

Apple Crumble

Preheat oven to 350 degrees F. Butter a 1 1/2-quart baking dish and set aside.
1/2 cup dried cherries - or dried cranberries
In a bowl, soak cherries or cranberries in hot water to cover until softened, about 10 minutes; drain.
1 1/2 pounds apples - peeled, cored and thinly sliced
1 lemon - zested and juiced
1/4 tsp. cinnamon
Toss cherries, apples, zest, juice, and 1/4 teaspoon cinnamon together in a large bowl. Transfer mixture to prepared baking dish.
1 cup water
In a small saucepan, bring water to a boil;
1 T. packed brown sugar
3 T. apricot preserves
Remove from heat and add brown sugar and preserves to water. Return pan to medium-high and cook, stirring, until sugar dissolves and preserves are melted, about 3 minutes.
1 tsp. cornstarch - dissolved in
2 teaspoons water
Increase heat to high; add cornstarch solution and cook, stirring, until mixture boils and thickens. Pour over fruit.
For the Topping:
1/4 cup butter - softened
In a wide frying pan, melt butter over medium-high heat.
3/4 cup chopped walnuts
Add nuts and cook, stirring, until they begin to brown, 2 to 3 minutes.
1 Tbsp. packed brown sugar
1/4 t. cinnamon
Add brown sugar and cinnamon; cook until sugar dissolves.
1 cup Japanese-style bread crumbs - (panko)
Add bread crumbs and stir to evenly coat. Spoon topping evenly over fruit.
Bake, uncovered, until apples are tender and topping is golden brown, 25 to 30 minutes. Serve warm .
I modified this recipe a little after I made it as the original recipe used Asian Pears, Jasmine tea and 5-spice seasoning. I substituted apples for pears, water for the tea and cinnamon for the 5-spice.

Peanut Recipes

One of my mother’s favorite candy was Peanut Brittle. The other day I was going through an old cookbook and came across a brochure that I must have picked up somewhere along the line that was all about peanuts. It even had a recipe for Peanut Brittle in it and it reminded me of mom so I thought this week I would put in a few of recipes that use peanuts - Plus a Kitchen Tool Recommendation!

Peanut Brittle

Stove top method

2 c. granulated sugar
1 c. light corn syrup 1/2 c. water
1/2 t. salt
3 c. raw shelled peanuts, skins on
2 T. butter
2 t. baking soda
In a heavy saucepan heat sugar, syrup, water and salt to a rolling boil. Add peanuts. Reduce heat to medium and stir constantly. Cook to hard crack stage (293 F.). Add butter, then baking soda. Beat rapidly and pour on a buttered surface spreading to 1/4-inch thickness. When cool break into pieces.

Microwave oven method

1 1/2 c. raw shelled peanuts, skins on
1 c. granulated sugar
1/2 c. light corn syrup
1/8 t. salt
1 t. butter
1 t. vanilla
1 t. baking soda
In a 1 1/2 quart casserole stir together peanuts, sugar, syrup,a nd salt. Cook 8 minutes on high in microwave oven stirring well after 4 minutes. Stir in butter and vanilla. Microwave 2 minutes longer on high. Add baking soda and quickly stir until light and foamy. Immediately pour onto lightly greased baking sheet; spread out very thin. When cool break into small pieces. Store in airtight container.

Sugar Coated Peanuts

1 c. granulated sugar
1/2 c. water
2 c. raw peanuts, skins on
Dissolve sugar in water in sauce pan over medium heat. Add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completely sugared (Coated and no syrup). Pour on ungreased cookie sheet, separate peanuts with a fork. Bake at 300 F. for approximately 30 minutes, stirring at ten minute intervals.

Parmesan Peanuts

2 T. peanut oil
1 lb. roasted peanuts
1 t. garlic salt
1 T. grated Parmesan Cheese
Heat peanut oil in shallow baking pan in 350 F. oven for about 5 minutes. Remove from oven, add peanuts and stir until coated with the hot oil. Return to oven for about 5 minutes. Remove from oven, sprinkle with Parmesan Cheese and garlic salt and stir to coat with cheese.

Chocolate/Butterscotch Coated Peanuts

1 (6 oz.) package semi-sweet chocolate or butterscotch bits
2 1/2 c. roasted shelled peanuts
Melt chocolate (or butterscotch) pieces in top of double boiler over hot (not boiling) water. Add peanuts and stir to coat. Turn out on waxed paper, separate with a fork. Allow to cool.

Spiced Peanuts

1 c. granulated sugar
1/2 c. water
1 t. cinnamon
1/2 t. nutmeg
1/2 t. ground cloves
1 lb. roasted peanuts
Boil sugar, water and spices to hard crack stage (293 F.) Drop peanuts into syrup. Stir until nuts are dry looking. Pour out on waxed paper and let stand until cold and dry.

Kitchen Tool Recommendation: Cherry-It Pitter by Progressive. This little tool can pit four cherries at a time. I found mine at Clark Hardware here in Forsyth. Now that cherries are in season would be a good time to buy one. It is so much nicer to eat cherries that are pitted!

Rice Cube

Recently I purchased a new kitchen tool; one that I had never seen before. That may be because it isn’t for sale in the US and won’t be until this coming December, according to the inventor. I heard about it from one of the blogs in Europe that I follow and so did a search for the item on the Internet. I did find one on eBay but discovered that if you order directly from the manufacturer in Australia that it is less expensive because they don’t charge shipping. What I’m going on about is called the Rice Cube and it can be found at: www.ricecube.net.
“Rice Cube can make sushi from plain rice cutting down calories and preparation time. You can even make sushi without the nori seaweed… Rice Cube also works with polenta, cheese, meat, potato, falafel, butter, dumplings, lentils, brownies and biscuit bases, fudge, dates & apricots… and so much more. Perfect for cute entrees, stylish mains and quick desserts.”
The first thing I had to make after receiving mine was a “California Cube.” I used sushi rice, avocado, cucumber and imitation crab - all from Van’s IGA here in Forsyth. The directions for the cube says to use a rice cooker but if you don’t have one - go buy one! (I saw a nice one at Clark Hardware here in Forsyth and I’m sure Hysham Hardware has them as well.) You can use a regular saucepan and cook it on top of the stove but after I bought my rice cooker I wouldn’t go back to cooking it on the stove.
In a correspondence with the inventor of the Rice Cube, he said, “Rice Cube is only being released into the US this Christmas so it’s totally unknown… a lot of fun and a big hit with mums and kids, one of the best selling products in Europe at the moment which is nice. I keep winning awards which is amazing and never imagined it would take off like this but sushi and rice is the way forward for healthy eating. Happy cubing with the family! Kind regards, Ross Patten.”
You can also go to YouTube and watch videos on people using the cube.
I made the following this last weekend and will definitely make it again as it was just as good as the “California Cube”, which is one of my favorite ways to make sushi.

Spam Musubi

“Spam Musubi is a very popular Hawaiian snack that is just like sushi. Marinated sliced luncheon meat is quickly pan seared then placed on top of rice and wrapped in nori (dried seaweed.)”
2 cups uncooked short-grain white rice
2 cups water
6 tablespoons rice vinegar
1/4 cup soy sauce
1/4 cup oyster sauce
1/2 cup white sugar
1 (12 ounce) container Spam
5 sheets sushi nori - (dry seaweed)
soy wrappers - pink and green (optional)
2 tablespoons vegetable oil
Soak uncooked rice for 4 hours; drain and rinse.
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool. (I use my rice cooker and use 3 cups (the one that came with the cooker) and fill water to the “3” mark. DO NOT add the vinegar to the cooker if it is metal. Put the rice in a wood bowl, or other non-reactive container and then add the vinegar.
In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, (I sliced it into about 20 slices as I didn’t want the spam to dominate the flavor) and marinate in sauce for 5 minutes.
In a large skillet, heat oil over medium high heat. Cook slices for 2 minutes per side, or until lightly browned. Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices, 1 inch thick.) Musubi may be served warm or chilled.
I used my Rice Cube and cut the spam in small pieces, after I fried it, and then put it in the middle of the rice and wrapped it with strips of nori. I also used strips of soy wrappers and that was also very good - some pink and some green!!!
To some of the cubes I added pieces of craisins and cream cheese with the spam which added a totally different flavor. I used the leftover marinate (soy sauce, oyster sauce and sugar) as  dipping sauce. (Don’t use a lot as it is pretty strong.)
I had left-over spam so I froze it placing pieces of parchment in between each piece of spam so I can pull out just a couple pieces when I want to make a quick batch.
In the past I sealed the left-over sushi rice with the Food Saver and that does not work as it smashes the rice down and you end up with one hard block of rice that doesn’t break apart very well. This time I spooned it into a zip-lock bag and froze it and when I thawed it out it had a better texture. It isn’t as good as when it is fresh, but it works. You might even try putting it in the microwave for a few seconds, after it thaws, to soften it up so it holds together in the cuber better.
Notes: According to the book: “The Japanese Kitchen” by Kiroko Shimbo “Prepared sushi rice should be stored at cool room temperature, covered with a moist cotton cloth. Never refrigerate sushi rice, or it will become unpleasantly firm in texture.”
Get the kids involved and you might even get them to eat something new - or something they wouldn’t try before.