Calabacitas or Summer Squash and Corn

 A lovely Mexican and Mexican American summer dish, made with summer squash and zucchini, cooked with green chiles, bacon and corn.   

4 cups diced yellow squash and zucchini squash, mixed together

about 2 cups fresh or frozen corn cut off the cob 

4 slices of bacon cooked until crisp, then set aside

1 medium onion, peeled and chopped

3-? cloves of garlic, peeled and chopped (use as much as you like)

about 1/4 cup, seeded and chopped green chiles of whatever heat level you prefer, I like to use roasted Hatch green chiles when available.    you can use more chiles if you wish, I often use ½ to 1 cup if the chiles are milder in flavor

1 cup heavy cream 

3-4 tbsp. bacon fat left from cooking the bacon

 Cook the bacon until crisp and set aside.   Remove all but 3-4 tbsp of the bacon fat from the pan.   Cook the onion,  and squash until lightly browned, stirring often.  Add the garlic and green chiles, cooking until the garlic is fragrant.    Add the corn and cook until the squash and corn are both tender.   Add the heavy cream and reduce the heat, cooking until the mixture is nearly dry.   Salt and pepper to taste.   Serve as a side dish or even as a main dish for a Mexican/Southwest themed meal.   It is addictive. 

 If you wish to add a protein to it, add cooked diced or shredded chicken, whatever amount you have or wish.   Some people will top this with cheese, but I find that with the cream it is gilding the lily.    

Salmon Patties

 When I was growing up my mom would often make mackerel patties, using very strongly fishy canned mackerel.   Later, on she began to use canned salmon for these patties, and this was a huge improvement.  I must confess, that I am not the biggest fan of these, but on rare occasions they do taste good, more as a nostalgic thing, than as a major culinary delight.   They are also a very good way to use leftover salmon that had been cooked for another purpose.    Another reason I don't make them often, is they do tend to make your house smell fishy for a while, so when I do cook them, I tend to cook them on my patio.    So here is my recipe!

1 15-oz can pink salmon, bones and skin removed or about 2 cups leftover cooked salmon or other fish, skin and bones removed

1 egg, or two if needed to hold the mixture together

1/4 cup,  onion finely chopped

25 saltine crackers crushed

any other seasoning as desired (chopped parsley, dried dill, garlic powder, paprika, celery salt, etc)

  3-4 tablespoons oil

Open the can of salmon and drain really well. You can remove the skin and bones if you like. In a bowl mix the salmon, egg, onion, and cracker crumbs, as well as any other seasoning you might like. Be sure you mix really well, you can add a second egg if you need too. The finer the mixture the less likely your patties will fall apart when cooking. Form 6 patties. In a frying pan, heat the oil. On medium heat, fry the patties 5 minutes per side, or until golden brown. Adding more oil as needed.

Egg Roll in a Bowl

 

I have been seeing recipes for this for ages, always looked interesting but just never bought the stuff to try it. I finally did and it was good. All of the recipes were pretty close, so I was able to figure out a basic framework and then changed it to my tastes and you should too.  Lots of ingredients or flavors you cab make your own here.    Very good!

 

1lb ground pork (or use ground meat of choice or even no meat, if you prefer vegetarian)

1 onion, peeled and thinly sliced

2 or ????? peeled and chopped cloves of garlic, I used 5 and could have had more, I love garlic

1/2 small head of cabbage, shredded or finely chopped

about 1 cup shredded carrots

(or use a large bag of slaw mix, like I did)

you could use other shredded or chopped vegetables, preferably ones that aren't too juicy or wet

4 tbsp rice wine vinegar

2 tbsp or more sesame oil (I like lots)

about 1/4 cup soy sauce (I used low sodium)

if you like hot stuff, add some chile paste or some crushed red pepper.

In a large skillet or deep wok, lightly brown the ground meat with the onion, when mostly dry, add the garlic and stir fry for a bit, then add the cabbage and carrots/slaw mix, with remaining seasonings. Cook, stirring frequently until the cabbage is willed and tender. if you like, you can add some chopped green onions for pretty. Taste for seasoning, adding more anything you feel is lacking. With the soy sauce it probably won't need an extra salt. With rice it makes a full meal. you could also use it to fill a wrap.

Traditional Meatloaf

 

Traditional Meatloaf

2 lbs ground beef or 1 lb ground beef and 1 lb ground pork

1 cup rolled oats or stale coarse bread crumbs or cracker crumbs

½ cup milk

1 medium onion, finely chopped

1 egg

¼ cup ketchup, plus more for the top

1 packet unflavored gelatin (optional)

1 tbsp Worchestershire sauce or soy sauce (optional)

other seasoning as desired (onion or garlic powder, paprika, salt and pepper)

Preheat oven to 350 degrees. Beat the egg with the milk, stir in the oats or crumbs and allow to sit for a few minutes. In a large bowl add the meat, the onion, soaked oats or crumbs, ketchup, any seasoning and the unflavored gelatin.  Mix quickly and well. On a well greased rimmed baking dish, for the mixture into a loaf and then cover the top with more ketchup or other sauce you like or no sauce if you prefer. Bake for about an hour, allowing the ketchup on top to brown a little bit. Cool in pan about 5-10 minutes, then remove to serving plate and slice.

Some people like to add finely grated or chopped carrots and/or green peppers. And no reason you couldn't add cauliflower rice either. If you are wanting to up your fiber intake, a couple tbsps flax seed meal would work or use oat bran instead of the rolled oats. If you want some heat and to change up the flavor, add ½ cup roasted green chiles, along with some ground cumin to the spice mix. Leave off the ketchup on top and serve with some heated salsa or queso on each serving.

Chicken and Sausage Gumbo

 Andouille or smoked beef sausage, sliced

2 lbs boneless chicken thighs, diced

1 large onion, peeled and chopped

1 large green pepper, cored and diced

4 ribs of celery, trimmed and chopped

1 small can diced tomatoes

3-5 cloves of garlic, chopped

3-4 tbsp oil

2 tsp Creole seasoning

½ tsp thyme

¾ cups flour

2 quarts water or chicken broth

1/2-1 tsp hot sauce

Cooked rice for serving.

Heat the oil in a large Dutch oven, brown the sausage and then the chicken, reserving in a bowl once browned. Add more oil to the pot if needed add the flour, stirring until well browned. add and brown the onion, green pepper, garlic and celery. Stir in the broth or water and stir well. Then add the chicken and sausage and remaining ingredients. Simmer about an hour, or until all is tender and thickened.

Oven Beef Stew with a Drop Biscuit Topping

 

1 ½ – 2 lbs cubed beef (chuck or flat iron steak)

½ cup flour

cooking spray or oil

1 onion, peeled and chopped

about 1 cup diced celery

about 1 cup diced carrots

8oz sliced mushrooms (optional)

baby potatoes, peeled and halved or quartered (optional)

additional oil as needed

4-5 cups of liquid-broth, water, beer, dry red wine or tomato juice

2 tbsp Worcestorshire sauce or soy sauce

salt, pepper, seasoning to taste (I like some garlic powder and my special home made seasoning)

Preheat oven to 400 degrees, grease a large Dutch oven and place the cubed beef in it, then sprinkle the flour over the top of the meat. Spray with cooking spray or drizzle about ¼ cup oil over the top, place the meat uncovered into the oven and roast about half an hour, or until the flour is beginning to brown a bit.

While meat is browning, in a large skillet heat another couple tablespoons of oil and brown the onion, celery and carrots. About the time these are nice browned, the meat should be ready too. Add the vegetables to the meat in the Dutch oven, your seasonings and Worcestershire sauce or soy sauce and add about 4 cups of your liquid of choice. Return to the oven and cook for about 30-40 minutes and then stir well, scrapping the bottom of the pan. Add the potatoes if using and then return to the oven for another 30-45 minutes and then check to see if the meat is tender. It not, return to the oven for yet another 30 minutes or so. If gravy is too thick, add more liquid until the thickness you prefer,

Serve with roasted potato wedges (if not using the potatoes in the stew), mashed potatoes, or top with drop biscuits and bake until they are done and well browned. 

 

There is no reason that you couldn't use cubed pork or boneless chicken thighs cut into cubes.   

Drop biscuits for topping stew:

2 cups flour

2 tsp baking powder

1 tsp baking soda (if using buttermilk or sour cream for liquid)

½ tsp salt

½ cup melted butter

1 and ½ cup buttermilk or regular milk or sour cream mixed half and half with whole milk)

Mix the dry ingredients together, then stir in the melted butter and make sure all the flour is coated with it. Add the buttermilk and stir quickly until a very soft dough is made. With a large spoon or ice cream scoop, put the dough on top of the bubbling hot stew, then return to oven and bake until well browned and a toothpick stuck in the center comes out clean.

 If you want to vary the taste of the biscuits, you can add a couple tablespoons of your favorite herbs or some garlic powder or even add some cheese--about 1/2 cup grated Parmesan and or some sharp cheddar.   Mix the cheese in with the dry ingredients before adding the milk or buttermilk.  

 

Cabbage Rolls

 I first learned to make cabbage rolls from my adopted Ukrainian babcia, Stephanie Bilynsky.   She also taught me how to make borscht and pierogi.    They are a bit labor intensive, but well worth the time!

1 head of cabbage

1 lb ground beef or pork or a mixture

1 1/2 cups rice, cooked in 3 cups water or about 4 cups leftover cooked rice

1 onion, peeled and chopped,

1-3 cloves garlic, peeled and chopped

salt and pepper or any other seasoning you may like

4-6 cups crushed or canned tomatoes or a mixture of the two

 

Preheat over to 400 degrees. Bring a large pot of water to a full rolling boil. While water is heating, cut core from cabbage, then remove any soiled leaves from the outside of the cabbage and discard. Continue to remove as many of the large leaves as possible, you will need about 20 or so. When as many leaves as possible are removed, blanch each one in the boiling water for a couple of minutes. You want the leaves to be wilted, not so much cooked. Remove from water and set aside. While they are cooling, mix the raw ground meat with the cooked rice, add the finely chopped onion and garlic, as well as any seasoning you are using. Grease a large roasting pan with a lid, chopp some of the remaining cabbage and place on the bottom of the pan. Taking a cabbage leave, if there is a thick rib running down the lengthe of the leaf, carefull shave off the thickest part, this is so that you can fold the leafe without tearing. Place one or two tablespoons of the meat mixture in a log across the bottom (stem end) of the leaf, fold over the sides and then roll up. Place in the roaster fold side down. Repeat with as many as the leaves and filling as you have. When all leaves are filled and placed in roaster, top with the crushed and or diced tomatoes, tightly seal the roaster with foil and then a lid, place in the oven and bake for about an hour. After an hour, remove the lid and bake another 30 minutes or so. Cool a bit and then eat!

 

You can use the same meat filling mixture for filling sweet peppers and cooking the same way.

 

Greek Style Chicken and Rice

 1 1/2 lbs boneless chicken, thighs are the most flavorful, cut into bite sized cubes

2 lemons, zested, juiced and juice strained

1/2 tsp dried oregano

salt and pepper

1 1/2 cups rice

about 1/4 cup good olive oil

1 bunch green onions, washed, trimmed and chopped, divided in two parts

1 medium sized onion, peeled and thinly sliced

2 tablespoons to 1/4 cup finely chopped garlic, use a lesser amount if you are not a garlic nut like I am!

3 cups chicken broth or water

a bag of baby spinach, torn in pieces

(if you happen to have a jar of Better Than Bouillon in your fridge, a heaping tablespoon of that, if you don't have it, don't worry about it.)

Place the chicken in a large bowl, then sprinkle with half of the lemon juice and grated zest, the oregano, a sprinkle of salt and pepper, as well as a tablespoon of olive oil, toss well and allow to sit at room temperature for a few minutes.     Heat a couple tablespoons of olive oil in a heavy dutch oven and then brown the chicken in two batches, remove from the pan and set it aside.   In the pan add the onion, half of the green onions and the rice.   Fry until the onion and garlic are wilted and starting to brown a bit, adding more olive oil if needed.    When it reaches that point, add the broth and stir well (if you have some Better Than Bouillion, add now and dissolve in the broth, it will add a bit of extra richness and flavor)  scraping up any of the brown stuff on the bottom of the pan.  Add the chicken and any juices back into the pan and mix well.   Bring broth to a full boil, then reduce heat to where it just barely bubbles.  Cover tightly and cook for 20 minutes.   When done, remove from the heat and allow to sit a couple of minutes, then add the spinach, stir it in, recover and allow to sit covered for 5 minutes.   Pour the reserved lemon juice and zest, the remaining green onions and another couple tablespoons of olive oil, stir it in and and then serve.   All you really need with it is some crusty bread.   

If you are needing something lower carb, omit the rice and most of the chicken broth, brown about 4-5 cups of cauliflower rice with the onion and garlic, then add about a cup of chicken broth, along with the chicken and simmer for about 10-15 minutes, or until it is nearly dry.    I have even made this using both the rice and cauliflower rice and it was very tasty.  

Stir Fried Leeks and Mushrooms

 2 leeks, peeled, cleaned and sliced

1 onion, peeled, halved and thinly sliced

about 2 cups sliced mushrooms

1/2 pound lean pork, cut into 1/2 inch cubes

oil for stir frying

 Marinade for the pork:  3 tbsp soy or tamari sauce, 3 tbsp rice wine vinegar or cider vinegar, 1/2 tsp sesame oil, 1/4 tsp crushed red pepper, 1 tbsp finely chopped ginger, 3 finely chopped cloves of garlic, 1 tbsp of cornstarch.   Mix this all together well, then add the pork cubes, making sure all the pork is covered with the marinade.   Set aside for at least 10 minutes. 

 An additional 3 cloves of chopped garlic and 3 tbsp chopped ginger, set aside

Heat a wok or large deep skillet then add about 3 tbsp oil and swirl it around the pan.  Add the mushrooms and onion, stir fry it until the mushrooms begin to brown a bit.  Remove to a large bowl, then add the leeks.   Stir fry the leeks until they too start to  brown, then remove them to the bowl with the mushrooms.

Add an additional 3 tbsp of oil to the walk, swirl it around and then add the pork.  Stir fry the pork until it is all white and starting to look done.  It won't take very long,  add the remaining garlic and ginger, along with 1 tsp of sesame oil, and fry until fragrant.  Return the vegetables to the pan, mix all together and then allow it to sit a minute or two before eating.   

Southwest Cheesy Chicken and Rice

I came up with this one evening when I needed something quick to take to a dinner at work some years back.  I made it with odds and ends in the fridge, along with things I had in my cupboard.  Turned out so good I started making it on purpose.  You can use leftovers or buy things especially for it.  It will always be good. 

1 jar queso, I like 505 Roasted Hatch Chile queso, slightly warmed  or a couple cups of melted Velveeta
4-5 cups cooked rice
4 cups diced cooked chicken or turkey or cooked ground beef or roast pork or beef roast, whatever you have or like
1 small jar chunky picante sauce, I like Pace the best
1 pkg. taco seasoning or 2 tbsp chili powder or your own Mexican spice mix

Mix all together and place in a greased baking dish, top with grated cheese if you wish and bake at 350 for about 30 minutes or until bubbly around the edges and the cheese is browned.   You can also put in a crockpot, top with some grated cheese and then heat on low until bubbly.    This is also very good for filling burritos.  As always, enjoy!!!

Mulligatawny Soup

This is another popular Anglo-Indian food, Mulligatawny Soup.  Indian cuisine doesn't have a real soup tradition, but this was invented/adapted in order to satisfy the British need for traditional soup dishes.  It combines the European idea of "soup" with traditional styles of foods found in India at the time of the Raj.   It is like a curry in soup form and very tasty.  It also is fairly mild, spice wise, so it is a good place to start for those wanting to experience Indian food, even if not entirely traditional.  It is very tasty.    This is my interpretation of the traditional dish.   And remember, when cooking Indian food, it isn't so much the main ingredients, as much as the spicing and such.  So feel free to add other vegetables as you like or have available.   Really, the only essential ingredients are the lentils and the coconut milk.   If you want a spicier soup, add some crushed red pepper or  chopped hot chile peppers when cooking.   If you want a hint of sweetness, add a tablespoon or two of brown sugar or a sweet mango chutney.   

1/4 cup vegetable oil

1-2 cups chopped onions

1 cup chopped carrots

2-3 cups chopped cauliflower (optional)

5 garlic cloves, chopped

2 inch piece of peeled ginger root, peeled and finely chopped

2 peeled and chopped apple

1 teaspoon garam masala (or equal amounts of cinnamon & cardamom, a pinch of cloves and a pinch of black pepper)

1 1/2 teaspoons ground coriander

1 teaspoon turmeric

1/2 teaspoon cayenne pepper

(1 heaping tablespoon of curry paste, optional)

1 cup dried red lentils

8 cups low-salt chicken broth

2 cups diced cooked chicken

1 can of coconut milk or cream

Juice of 2 lemons, strained

Heat vegetable oil in heavy large pot over medium-high heat. Add onions, carrots, cauliflower and apple, then cook until golden brown, stirring frequently, about 15 minutes. Add garlic and ginger (and curry past if using), sauté 2 minutes. Add garam masala and next 3 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.

Serve with cooked rice or bread.

It would also make a tasty vegetarian or vegan dish by omitting the chicken and using a vegetable stock in place of the chicken broth.   It is gluten free, too!

Frijole Rancheros or Rancher's Beans

1 pound of dried beans, pinto or black
1/2 pound bacon, cooked crisp and set aside
about 1/4 cup rendered bacon fat, with the crunchies in the bottom of the pan if possible
1 medium sized onion, peeled and partially quartered so the onion holds together
1 whole green chile pepper, whole
3-4 large cloves of garlic, peeled
1 large onion, peeled and chopped
1-3 green chiles, seeded and chopped
3-4 large cloves of garlic, peeled and chopped
3-4 ripe tomatoes peeled and chopped or a small can of diced tomatoes

Cover beans in cold water and then bring to a boil, boil about 15 minutes, then remove from heat, cover and allow to sit an. hour.    After the hour, add the whole onion, whole chile and who garlic cloves and bring the beans to a boil again, then reduce heat so the beans just barely simmer.   Simmer until very tender, another 45 minutes to an hour, until they are very tender.   When tender remove from the heat and set aside.   Take the whole vegetables from the pot and mash or chop finely, then add back to the beans.  

Next, take the reserved bacon fat and heat in another pan.   Add the chopped onions and green chiles, saute until they are are starting to brown, then add the garlic.   Fry just a few minutes and then add tomatoes.   Simmer this until the mixture is almost dry, stirring often.    When mixture is cooked, add it and the bacon into the beans, bring them back to a simmer and simmer for about 10 minutes or so. 

Is good with any kind of Mexican food or by itself.     If you have leftover roast pork, you can add that to the beans as well.   Makes a good meal by itself.  

Pork Chop and Potato Bake

6 boneless pork chops
1 pkg frozen O'Brien potatoes(or use about 4 cups of finely cubed potatoes mixed with a finely chopped onion and diced red and green sweet peppers)
1 can cream of celery soup
1/2 cup  milk
1/2 cup sour cream
1/4 tsp black pepper
1 cup shredded cheddar cheese
1  can of french fried onions

Preheat oven to 350 degrees.    Grease a 9x13 inch pan.    Brown the chops on both sides in a little oil and set aside.   Reserve half of the cheese and half of the onions, set aside.   Mix the remaining ingredients together, including the half cup cheese and half can of onion rings.   Spread it in the bottom of the pan and then top with the chops.   Bake for one hour.   At that time, sprinkle the reserved cheese and onions on top, then bake an additional 5 minutes or so, until the cheese is browned.  

Very hearty and very good.   If you wish to avoid the canned soup, make a cream sauce with lots of chopped celery that you brown in the butter used to make the cream sauce.   

Green Chile Chicken Stew With Green Chile Dumplings

Green Chile Chicken Stew with Green Chile and Cheese Dumplings

Heat about ½ cup oil in a large, deep Dutch oven. Add one large onion, peeled and chopped. When the onions are lightly browned, add about 3 large cloves and garlic that have been peeled and chopped, use more if you wish. Immediately after adding the garlic, add ½ cup flour and stirring constantly, cook until the flour is lightly browned. Pour in 2 quarts of chicken broth and about 1 1/2-2 cups roasted peeled and chopped green chile. Stir constantly until the gravy is thickened. Add 3-4 cups cooked chopped chicken. Reduce heat to a low simmer and stir on occasion to keep from sticking.

Now mix up the dumpling dough. Take two cups flour in a large bowl, add 2 tsp. baking powder, 1 tsp salt and 1 tsp. baking soda. Stir until all are mixed well. Melt about 2/3 cup butter and stir into the flour mixture and mix together, then stir in 1 cup grated sharp Cheddar cheese and ½ cup grated Parmesan. Beat together 1 egg, ½ cup roasted peeled and chopped green chiles and about a cup of buttermilk. Stir this into the flour mixture until well blended. If too dry, add more buttermilk, if to wet, more flour. Then spoon the mixture on top of the simmering stew, cover and cook about 20 minutes. At that time stick a toothpick in the center of one of the dumpling, if done it will come out clean. Top each serving with some more grated cheese if you wish.

If you wish, you could do this with a beef stew or even a pork stew.   Would also be a good way to use up leftover turkey at Thanksgiving.   

Be sure to use a high quality roasted green chile, preferably Hatch.   I use the jarred 505 green chile that you can order from 505 or sometimes can be found in local grocery stores, the Topeka WalMart carries it.      

Potato Crusted Quiche

This is a delicious take on a quiche and since there is no grain or flour in it, it is gluten free!   You can change the filling according to your tastes and to what you have in the fridge. 

3 cups hash browns, thawed if frozen
2 tbsp. oil, melted butter or bacon fat
4 slices of crisp bacon (leftover or packaged crumbles), crumbled
1/4 cup chopped onion, green onions if you prefer
1 cup chopped raw spinach leaves
3/4 cup grated Parmesan, divided
1 cup grated sharp cheddar
3 eggs beaten with 1/2 cup milk

Preheat the oven to 400 degrees, grease a 9 inch deep pie pan.   Drizzle the 2 tbsp of oil or butter or bacon fat over the grated potatoes and add 1/4 cup of the grated Parmesan.  Mix together well and then press into the pie pan, up around the sides and bottom.   Press it in firmly.   Bake in the preheated oven about 30-40 minutes or until nicely browned on top and bottom.   Remove from the oven and cool about 10 minutes.

While the crust it cooling, beat the eggs and milk together until well blended.   Sprinkle the bottom of the crust with the bacon, then the spinach, and the cheeses.   Sprinkle the onion on top.   Then slowly pour the egg and milk mixture over the top, allowing it to settle through the other toppings.    Reduce the heat of the oven to 350 degrees, then put the pan in the oven.   Bake about 30 minutes or until the filling is set and the top is starting to brown.   Remove from the oven and allow to sit about 10-15 minutes before cutting and eating.   Enjoy!!!

Options:   any cooked, drained vegetables (broccoli, asparagus, cauliflower, peas, green beans, etc), cubed or chopped ham or chicken or any kind of cooked meat or fish,  other types of cheeses, favorite herbs, you name it.

Don's Mushroom Lasagna

A very and decadent meatless meal here.   If you are a fan of mushrooms, you will love this delicious meal.

For mushrooms:
2 lbs. mixed mushrooms, chopped
2 oz. dried mushrooms, rinsed and then covered with 1 cup, cooked in the microwave for three minutes, then allowed to soak another 10 minutes  (optional)
1 small onion, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
3 tbsp. butter & 3 tbsp. olive oil


Drain the soaked mushrooms, reserving the broth and chop the mushrooms then adding to the raw ones.  In a large Dutch oven heat the oil and butter, add the mushrooms and onion and fry on medium heat until well browned, stirring often.  When slightly browned, add the garlic and keep cooking.   Remove from heat and remove mushrooms to a bowl.

Cream Sauce:
1/2 cup butter
1/2 cup flour
mushroom soaking liquid and enjoy milk to make 5 cups.   Heat the butter in the Dutch oven you fried the mushrooms in.   Add the flour and, stirring constantly, lightly brown the flour in the butter, slowly stir in the milk/broth mixture and continue stirring until it is thickened.  Simmer about 2 minutes.    Remove from heat and cool.

Assembling the lasagna:

4 cups mozzarella cheese
2 cups grated Parmesan cheese
2 cups ricotta cheese, mixed with an egg and 1/2 tsp salt and 1/2 tsp black pepper
9 lasagna noodles,  cooked,  drained, rinsed and cooled

Preheat oven to 350 degrees.   Grease a 9x13 inch cake pan.   Spread a thin layer of of the sauce on the bottom of the pan.  Place three noodles in the bottom of the pan.  spread with some of the sauce, then sprinkle half the ricotta over the sauce, then half of the mushrooms and a thin layer of the grated cheeses.   Repeat.  Place the last three noodles over the top of the second layer.  Spread with the remainder of the sauce and then the remaining grated cheeses.   Bake in the preheated oven about 45 minutes or until bubbling and the top of the cheese is lightly browned.   Remove from the oven and allow to sit and cool about 15-20 minutes before serving.  

Huevos motuleños

I first had this breakfast dish at a lovely restaurant in Santa Fe, NM called Cafe Pascuals.  It is lovely little place and at breakfast time packed from wall to wall, but well worth the trouble to get into.   The friends I went with recommended that I try this and I was so very happy that I did.  It is an incredible dish and so very easy to make.  It is also very flexible and quick to make as well.

It is originally from the southern part of Mexico, as you can see from the ingredients and is named from the town where it originated, Motul.  Here is my take on it.  Enjoy!

For each serving:

1 ripe, but firm banana, peeled halved lengthways, then each half halved again crossways.
1/2 cup cooked, drained and reheated beans, black are traditional but pintos work well too
1 cup green sauce, heated or a heated cooked smooth red sauce
2-3 eggs cooked as desired, fried is traditional
1/2 cup diced ham or cooked pork (optional)
3 heated corn tortillas
1/2 cup crumbled feta cheese or crumbled cotija cheese or some grated monterey jack cheese
1/2 cup cooked green peas (optional, I usually leave out but it is traditional)
1/2 cup pico de gallo
1 tbsp. butter

Heat the tortillas in a dry skillet until warm, but still flexible.  Place on serving plate and set aside in a warm place.   Heat the butter in the skillet and gently fry the banana slices until lightly browned on each side, a nonstick skillet is best for this as the sugar in the bananas can make them stick very easily in a regular skillet.   When the bananas are browned assemble your plate:  tortillas, then the heated salsa, scatter the cooked drained beans over the top, then the ham or pork if using, then the eggs, the peas, the pico de gallo, and finally the crumbled cheese, place the fried banana slices around the edges.   I usually don't use the peas, and in place of the pico de gallo, often just smother the whole thing with more green sauce, mainly because I love green sauce!   This is a delicious breakfast dish and easily made as you can have everything except the eggs and bananas prepared ahead of time, just heat, cook the eggs and bananas, assemble and eat.   I like it for lunch and a light supper too.  Pretty healthy as well!

Kimchi Stew

I have found myself madly in love with Korean food.   It started with a love for kimchi especially and has just grown.   But kimchi is still my all time favorite.   I recently ate at a Korean restaurant and had kimchi stew.  It was incredible!   The recipe searches I've made online are look to be very simple, so decided to try it.  I also spoke with a Korean woman I work with and asked her about it.   She basically said you put in it what you like, as long as there is lots of kimchi, garlic and red peppers.   So came home, through caution to the winds and just made it.    It is very tasty too!

1 lb. diced pork, with a little fat in it if possible.   many recipes call for pork belly
1 large onion, peeled and sliced
4-5 cloves of garlic, peeled and chopped
2 tbsp. vegetable oil
2 pints/4 cups kimchi
1 heaping tbsp.  garlic and red chile paste (optional but tasty)
dash of soy sauce and rice wine vinegar
1/2-1 tsp. crushed red pepper, unless using the red chile paste
2 tbsp. sesame oil
8 oz. cubed tofu
1 tsp. brown sugar
4 cups water

Heat the oil in a Dutch oven then brown the diced pork, when the pork is starting to brown, add the onion and brown both together.   Next add the garlic and stir around until fragrant.   Add the kimchi and any liquid in the jar, the garlic and red chile paste or crushed red pepper, the soy, vinegar and sesame oil, then the water.   Bring to a full boil, then reduce to a simmer and simmer about 30 minutes.   Ten minutes before the time is up, add the tofu, continue to simmer another 10 minutes, then remove from the heat, cover and allow to sit about 10-15 minutes.    Serve with cooked rice.

Options:  this can very easily be made vegan, just by omitting the meat.    You can add other vegetables like mushrooms, carrots, potatoes, radishes, turnips, you name it.   I have also been told you can top each serving with a fried egg.  

Spinach Feta Casserole

I love the Greek dish, spanakopita or spinach pie.  It is a delectable dish made with lots of melted butter, filo pastry and a rich spinach and feta cheese filling.   However, it is kind of a pain in the butt to make, with all the layers of filo leaves, each leaf brushed with lots of melted butter.  Because of all the melted butter, it is also quite rich.   Wonderful for a special treat, but not something you would want to eat all that often.  However, the actual spinach filling itself, is not all that rich and for me is the best part anyway.   So I took my favorite spanikopita recipe, changed it a bit to meet my tastes and baked it without the filo pastry.   I love it and it is a lot lighter.   If you use low fat feta, it would be even lighter.   Either way, this is a tasty side or even a main course.   I hope you will like it as much as I do.

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Spinach Feta Casserole

3-4 eggs, beaten

12oz bag of frozen chopped spinach, thawed or about  2 lbs. of fresh spinach, chopped

1 large onion, peeled and finely chopped

3-4 cloves garlic, peeled and finely chopped

¼ cup olive oil

8 oz. feta cheese, crumbled or diced

1/3 cup Greek yogurt

2 tbsp. dill (fresh or dried, if using fresh use only about 1 tbsp. finely chopped)

a small bunch of green onions, cleaned and chopped (in the original recipe, but I don’t use them)

½ cup chopped parsley (optional—in the original recipe, but I don’t use them)

fresh ground black pepper to taste

Preheat oven to 350.   Grease an 8x8 inch square pan and set aside (or use any other dish of approximately the same size).

Heat the oil in a Dutch oven and cook the onion until it starts to brown a bit, then add the garlic.   Stir it around for a few minutes, then stir in the spinach.   Cook until the frozen spinach is heated or until the fresh spinach is very wilted.   Remove from heat and cool a bit.    Meanwhile, beat together the eggs, yogurt, pepper and dill, then stir in the feta.   Finally, add the cooled spinach and onions and mix well (if using, add the green onions and parsley now).  Spoon into the prepared pan and bake about 45-60 minutes.  I knife stuck in the center should come out clean and the edges should be starting to brown.   Cool slightly before serving. 

You could add some things to make this a bit different:  Some crumbled bacon or cubed ham (finely chopped prosciutto fried with the onion would be to die for!) added to the mixture.   Topping the casserole with some grated Parmesan before baking would be tasty.   Making a topping of buttered breadcrumbs and Parmesan would be tasty and pretty as well.  Also, there is no reason you should limit yourself to just spinach, any tender spring green would be very good in this.   Use you imagination!  

Mama's Chop Suey

The holidays are a time when many of us remember and try to recreate family traditions.   This is one of my family's traditions, that was much loved and looked forward to at large family gatherings.   I grew up in a small town in southeast Missouri.  When I was a kid back in the 60's any kind of foreign foods were a rare and unusual treat.  For us pizza was bread dough covered with plain tomato sauce, ground beef, onion and grated American cheese on top.  Somehow my mom was given a recipe for something called chop suey.  It was unusual, it was tasty and something easy to make for a crowd.  It may have been faux Chinese, but we didn't know any better and we all loved it.   We still do, although we hadn't eaten it since my mom died 20+ years ago. 

This weekend my older sister is passing through town on her way to my brother's in southeast Missouri.  She and her husband are stopping in Topeka to spend the night at my younger sister's.    I told my local sister that I wanted them all over my place for supper and asked what I should make.   Jokingly I said, mama's chop suey?   My brother in law immediately said YES!!!!  So that is what I am making.   My sister had the recipe so she emailed it to me.   I tweaked it a tiny bit (a lot less black pepper than mama used, fresh mushrooms instead of sliced, a can of bamboo shoots, she didn't drain the canned vegetables, I do to cut down on sodium).     But I did want to share this recipe.     "Real" Chinese it isn't, but tasty it is.   And for me and siblings, it brings back those days of innocence when we were all young and excited about mama making something exotic.   Enjoy!

Mother’s Chop Suey

1 pound cubed lean beef
1 pound cubed lean pork
1 large onion, peeled and chopped
2 cups diced celery
1 lb. sliced mushrooms
3 tbsp. soy sauce
1 tsp. black pepper
1 tbsp. bead molasses
4 cups water or broth (I used unsalted vegetable stock)

In a large Dutch oven, brown the meats in a small amount of oil, then add the remaining ingredients and simmer until the meat is tender.   Then add the following:

2 cans drained bean sprouts
1 can drained sliced water chestnuts
1 can drained sliced bamboo shoots
1 small jar diced pimentos

Heat all together until boiling.   Thicken to taste with a slurry of cornstarch and water.    Serve with either rice of chow mein noodles.