Zucchini and eggs

When I was a kid, my mother, sister and I lived with my Italian grandmother for a bit before moving into our own digs. There are several food related memories from those days, as you might imagine.  Read more

Old Fashioned Hard Candy

Another successful confection from my candy-making phase is traditional hard candy.  Hard candy is a classic.  It takes few ingredients to make, and it is pretty in a candy dish or a gift jar.  This old recipe is my favorite.

2 c sugar
1 c water
3/4 c light corn syrup
Food coloring (red, green, yellow, etc.)
1/2 t oil of cinnamon, clove, peppermint, orange, anise, etc.
Confectioner’s sugar

Combine sugar, water, and corn syrup in 2-qt heavy saucepan. Cook, stirring constantly until sugar is dissolved; the cook without stirring, lowering heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees).  If sugar crystals form on the side of the pan, wipe them off.

Remove from heat; add food color and oil flavoring, stirring only enough to mix. Pour into 2 well buttered 9″ pie pans. Set one pie pan of candy over  a pot containing hot water.  As soon as the other pie can of candy is cool enough to handle, cut it with scissors into strips 1″ wide, then snip strips into pieces.  Work quickly. Drop pieces into a buttered baking sheet.  If candy cools too quickly, set it over saucepan of hot water to soften it, but if it gets sticky, return at once to work counter.  Repeat with second pan of candy.

When candy is cool, sprinkle with confectioner’s sugar. Store in airtight containers with waxed paper between the layers. Makes about 100 pieces…1 1/4 lbs.

Photo credit: taygete05

Cowboy Caviar

A coworker from my past introduced me to this completely simple, economic and tasty appetizer.  The ‘caviar’ is not fish eggs, but yummy black turtle beans.  Good chunks of veggies, tortillas, and sturdy tortilla chips are good options for dipping or scooping this tasty concoction.  I never got the formal recipe from Kathy, my coworker, but I noted the ingredients and build this to taste.

1.5-2 cups black beans
1 large clove garlic
onion, small dice  (sweet onions are better, in my opinion)
red pepper, small dice (I’ve used fresh and roasted red peppers. Different taste profile, but both successful)
olive oil
lime juice
salt and pepper

1 8-oz brick cream cheese

Combine everything but the cream cheese in a bowl.  Bean mixture can be made up to a day in advance.  Much longer and the veggies get soggy.   Refrigerate for at least an hour to let the flavors meld.

Soften the cream cheese and spread it on the bottom of any flat plate or baking dish with a little bit of a lip to keep juices contained.  I’ve used a 12″ pizza pan, a 9×14 baking dish, and a large dinner plate.  Just be certain whatever it is, it’s not so big that the cream cheese ends up being spread too thin.

Spread the bean mixture evenly over the cream cheese.  Serve with the above suggested dippers  and prepare for rave reviews and requests for Corona.

Photo credit: Father Jack

Spicing Up Lunch

When you think ‘pesto’, you probably think the basil variety, right?  Well, ‘pesto’ is the Italian word for ‘paste’, and soft green herbs lend themselves well to pesto.  Try making a nice cilantro pesto.  There are several variations available on this particular pesto, but cilantro, salt and olive oil are a given.  Almonds are a good complement to the delicate cilantro flavor.  And to kick up that southwest flavor, add a little onion, or a chile, or a touch of lime.  Then, use as is or as an add-in to cream cheese as a delicious alternative to traditional sandwich dressing.

For those who brown bag it, this is just one suggestion for making that lunch interesting, which then makes carrying lunch more of a choice than a decision of necessity.

Editor’s Note: Those reducing their meat and dairy intake might appreciate this list of ideas for vegan sandwiches.

Photo credit: ingrid taylar

Add Some Chevre

Another great way to add some snap to a sandwich is chevre.  Chevre is a tangy, light, soft goat cheese whose flavor and texture make it a great layer on a  veggie wrap, for example, loaded with carrots, cukes, sprouts, and whatever other vegetable options are available to you.  Chevre cheese is a mid-priced cheese, but at least one big box store I know, offers an 8-oz log at a passing fair price.

If you’ve never had chevre, give it a go. It is not only good on a sandwich, but is good as an appetizer component, too.

Editor’s Note: Those in the lactose interolance camp might want to check out this list of vegan sandwiches.

Photo credit: Belgian Chocolate

Sandwich Spread

Several years ago, my Aunt Sylvia gave me a jar of the most interesting sandwich spread.  It was different and really, really tasty.  I asked for the recipe, and was surprised to see green tomatoes as one of the core ingredients.  I’m always on the lookout for ways to use excess produce, and green tomatoes present a particular dilemma.  This is a wonderful way to put those end-of-season greens to work.  This recipe makes a lot, but since it’s great for hostess or holiday giving, too, that’s okay!

12 Green peppers
12 Red peppers
24 green tomatoes
4-6 onions
2 T salt
~~~~~~~~~~~~~~
1 1/2 c vinegar
3 1/2 c sugar
1/2 c flour
1 qt Miracle Whip
1 pt mustard

Put the vegetables through a grinder. Add the salt and let the mixture stand for at least 3 hours (or overnight).

Drain vegetable mixture and put into a large pan.  Add the vinegar and sugar. Bring mixture to a boil and cook for 10 minutes.   Thicken the mixture with flour or thin with water to attain the desired texture.

Take off the stove and add the Miracle Whip and mustard.

Put into scalded jars and seal.  Makes 10-14 pints.

Use this spread in conjunction with some of these awesome sandwich ideas to dress up a potentially mundane lunch standard.

Editor’s Note: Here are some additional ideas for vegan sandwiches.

Photo credit: Lina Smith

Hot Pepper Jelly

This is not a jelly restricted to a fruit season.  I make this when I find on sale at least two of the three peppers involved. This is actually a recipe from Sure-Jell; it’s been no fail for me. I’ve had recipes that crystalize, and that just makes me cranky. The uses for hot pepper jelly are myriad. It COULD with butter go on an English muffin, but it really goes well with black beans to make a nice sweet and savory side dish. The most recognizable use is as an appetizer — over a block of cream cheese and served with crackers.  Also good in burritos and works wonders in a cheese omelet, too.

Ingredients

2 medium red bell peppers, seeded and finely chopped (about 1-1/2 cups)
2 medium green bell peppers, seeded and finely chopped (about 1-1/2 cups)
10 large jalapeno peppers, seeded and finely chopped (about 1 cup)
1 cup cider vinegar
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
5 cups sugar, measured into separate bowl (See tip below.)

Preparation

Bring half-full boiling-water canner to a simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Place all peppers and vinegar in 6- or 8-quart pot.

Stir in pectin. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.

Stir in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Photo credit: Marco Arment

Sweet refrigerator pickles

I love pickles.  Finding this recipe has made fresh pickles a staple in my house.  The best thing is that I can make one jar at a time using whatever cucumbers happen to be best priced at the time.  I’m partial to small pickling cukes or European cukes, so tend to plan these pickles around their availability.  I’ve also given these as gifts, and they’ve been received enthusiastically!

3 pickles (cucumbers) unpeeled, slice thin
1 onion sliced thin

Mix:
3/4 cup sugar
3/4 cup vinegar
1 tsp salt
1/4 tsp celery seed

Pour 1/2 above mixture into glass container that has a tight-fitting lid. Put cucumbers and onions in jar. Pour remaining liquid in jar.  Close lid, turn upside down in dish for 24 hours, turn back for 24 hours. Keep in
refrigerator the whole time.

Photo credit: scubadive67

Avgolemono Soup

Photo by Wyscan

I developed a taste for Avgolemono while going to school in Cleveland. There’s a restaurant, which is still there, called The Mad Greek that is my ground zero for Greek food.  This is not their recipe, but tastes very like it.  The simplicity and elegance of Avgolemono (Egg and Lemon) soup should not be overlooked by any palate.

Avgolemono Soup

1 gal turkey/chicken broth, unsalted
1 c uncooked rice
4-6 eggs
Juice of 3-4 lemons

Add the  rice to the boiling broth and  cook on medium to low heat until the rice until it’s tender.

In a medium mixing bowl, beat the eggs with the lemon.

After the rice is cooked, add 3-4 ladlefuls of hot broth one ladleful at a time and VERY SLOWLY, into the egg and lemon mixutre.  DO NOT CURDLE THE EGGS.

Once the egg and lemon mixture is warmed from the broth, add it all at once back into the pot.  Heat for 3-4 minutes.  DO NOT EVER LET THIS BOIL.

Serve topped with oregano, to taste.

Since this is such a light soup, you have lots of flexibility as to the types of sandwiches you might want to serve with it. In addition to oregano, this soup is basic enough to serve as a backdrop for a variety of soup garnishes, including chopped scallions, homemade croutons and more. An affordable source of stock for this recipe is to save the cooking liquid from your next batch of chicken leg quarters.

Editor’s Note: Here are some ideas for vegan sandwiches, for those interested in reducing their overall meat and dairy intake.

Easy Low Fat Thai Shrimp Toast

I love shrimp toast as much as the next person, but the deep fried element adds calories and complications I’d rather not deal with on the home front. So I’ve come up with this extremely tasty and lower fat version I can whip up easily in the toaster oven to enjoy Thai shrimp toast at home whenever I want. Read more