Monday Musings M-m-m-m… Chilly Out, Chili In

As much as I love being outdoors and getting some exercise, I also love days like yesterday that make you want to stay indoors and be warm and cozy and lazy.  Oh yes, and also to cook with Clyde!

We had great fun trying a new chili recipe.   Soup is my favorite comfort food all year long, but even more so on cold winter days.  Clyde, in his customary manner, gave the chili his 4 paws up rating (of course Clyde never met a bowl of chili he didn’t like).  He and I want to share this fabulous recipe for:

TURKEY CHILI

2 tablespoons extra-virgin olive oil
1 medium sweet yellow onion, finely chopped (to equal about 1 cup)
1 large red bell pepper, cored, seeded and diced
4 large garlic cloves, finely chopped
1 1/4 to 1 1/2 pounds ground turkey
3 tablespoons chili powder
1 teaspoon dried oregano
1 1/2 teaspoons ground cumin
1 can (15-16 ounces) diced tomatoes, undrained
1 can (4 ounces) mild green chili peppers, chopped and drained
2 tablespoons tomato paste
1 cup chicken broth (preferably organic)
1 can (15-16 ounces) red pinto beans, drained and well rinsed
1 teaspoon Herbamare or sea salt
Grated cheese of choice to serve on the side

Heat the oil in a large pot (or Dutch oven) over medium heat.  Add the onion, red peppers and garlic.  Cook, stirring often, until the onion is soft and transparent.  Add the turkey and cook, stirring and breaking up the meat into small pieces with a large spoon, until the meat changes color from pink to brown.

Stir in the chili powder, oregano and cumin.  Cook, stirring, for about a minute.  Add the tomatoes, chili peppers, tomato paste, chicken broth, pinto beans and seasoning (salt or Herbamare) and stir well to combine.  Bring the chili to boiling, then immediately lower the heat and simmer, uncovered, stirring occasionally, for 30-45 minutes to blend the flavors.  Serve hot with grated cheese on the side.  Serves 6

Monday Musings M-m-m-m.. Spice it Up

I give this soup a Four Paws Up rating!

Making soup on a cold winter day is one of my favorite things.  I dug out a recipe yesterday I had made before and really liked but felt there were things missing.

 

As usual, I was having fun in the kitchen cooking with Clyde, taking a recipe and changing most of the components to create something totally new and different. 

 

What made the biggest difference in the flavor was my choice of paprika.  The original recipe called for 2 teaspoons of paprika.  I used “Smoked Spanish Paprika” (available at specialty food stores, e.g. Penzeys Spices).  While I made multiple other changes as well, this spice by far enhanced the flavor more than anything else.   I am happy to share this new creation for:

 

SPICY VEGETABLE SOUP WITH CHEESE

 

1 1/2 tablespoon butter

1 1/2 tablespoon extra-virgin olive oil

1 large sweet yellow onion, chopped

5 large cloves garlic, finely chopped

2 teaspoons paprika (preferably Smoked Spanish Paprika)

4 cups vegetable broth (preferably organic)

1 28-ounce can diced tomatoes (undrained)

1 4-ounce can chopped green chilis

2 small red-skinned potatoes, chopped in 1/2″ cubes (unpeeled)

1/2 teaspoon ground cumin

2 tablespoons chopped fresh cilantro leaves

1 teaspoon salt (or Herbamare – my preference)

Cheese of choice (grated) to serve on the side – e.g. Monterey Jack,

   cheddar, or 4-cheese Mexican mix

 

Melt the butter in a large pot and add the olive oil.  Add the chopped onions and garlic to the pot and saute on medium-low heat for 10-15 minutes, or until the onions are softened.  Add the paprika and saute for a couple more minutes, stirring constantly.

 

Add the vegetable broth.  tomatoes (undrained), chilis (undrained), chopped potatoes, cumin and cilantro.  Cover and simmer for about 1/2 hour, or until the potatoes are tender but still firm.  Uncover the soup and simmer for an additional 1/2 hour.  Add salt (or Herbamare) and stir to combine.

 

Serve cheese on the side.  Serves 4.

 

Special note:  If you want to make this soup non-vegetarian (more of a heartier meal) add approximately 1/2 pound of finely diced uncooked chicken breast when you add the tomatoes and other ingredients. 

 

 

Monday Musings M-m-m-m… Fantasy Football – You Had a Good Day

Cooking with Clyde – Always a Winning Team!

Fantasy football is a way to enjoy the playoffs even if your preferred team/s never made it that far.  You always have players to pull for.  

 

One of my favorite things about sporting events in general is they are excuses to have friends over and party while rooting for your chosen teams.  And how great is it to be able to scream at the top of your lungs, dance on tables, hug strangers, and in general exhibit totally bizarre behavior when you’re watching sports and no one looks at you as if you’ve lost your mind.

 

A couple years ago I provided a recipe my Italian mother Toni frequently made for casual gatherings that was always a great hit – very easy and a sure-fire crowd pleaser.  In case you missed it, have fun cooking while you make these:

 

DRUNKEN HOT DOGS

 

1 pound all beef hot dogs (cut into bite-size pieces)

1/2 cup catsup

1/2 cup firmly packed brown sugar

1 tablespoon minced onion

3/4 cup bourbon (don’t use rot-gut variety)

 

Combine all ingredients in a large saucepan and bring to a boil over moderately high heat.  Reduce heat and simmer franks for at least an hour, or until the sauce mixture is very thick and the hot dogs are glazed.  Remove to a serving dish (or chafing dish) and serve with toothpicks.

 

Note:  I usually have to double or triple this recipe depending on the number of guests.  No matter how many I make, there are never any leftovers!

Monday Musings M-m-m-m… Leftover Turkey – A Shore Thing

Spending the week between Christmas and New Year’s Day at the beach has been a tradition for many years. 

While it’s hard to beat being at the shore in the summer (visions are conjured of walking barefoot in warm sand, riding the waves, and enjoying frozen drinks), the benefits of being there in the winter are equal in my estimation (walking along mostly deserted  beaches, watching the waves, and drinking  Bailey’s with coffee). 

We spend Christmas before leaving for the beach with my family in PA – my sister always sends us on our way with a generous package of leftover turkey.  In addition to turkey sandwiches, this year I tried a new recipe for Turkey Vegetable Soup.  adapted from “Cooking With Class, A Second Helping.”  All I can say is, if I had developed this recipe prior to publishing my cookbook, it would have been included! 

This recipe is now showcased as the Featured Recipe on my website.  Get cooking and have some fun!

Monday Musings M-m-m-m… Picture Perfect

Not only was I blessed with a perfect holiday celebration yesterday, I also received the perfect gift from my niece and her husband – a framed enlargement of the cover of my newly published cookbook “Cooking With Clyde.” 

Speaking of perfect, as shown, I also had the perfect spot for it.  Our dining area has never looked better!

In addition to fabulous gifts (we all aided our floundering economy significantly this year), we had food that (without regrets) added an additional pound or so to my frame.  My sister traditionally makes her delicious “Salmon Spinach Lasagne” on Christmas Eve.  One of the ingredients is frozen spinach souffle (e.g. Stouffer’s).  She could not find this ingredient this year and was distressed how she would proceed to complete the dish.

I suggested she try steaming some fresh spinach, and mixing it with Bechamel Sauce (recipe included in my cookbook).  This mixture was used in lieu of the frozen spinach souffle.  We all agreed that this substitution was a significant improvement.  As always, when you are creative and change something in a recipe to make it your own, it is just one more way to have fun in your kitchen. 

I hope your holidays are blessed with the opportunity to share meals those you love. 

 

Monday Musings M-m-m-m.. Party In Your Mouth

Bet you can’t eat just one!

Who doesn’t like appetizers that not only taste fabulous and look fun and festive, but are also ridiculously easy to prepare?

 

These cute canapes are included in my cookbook “Cooking With Clyde.”  The recipe was developed by my friend Joyce who makes reservations for dinner way more often than food.   The name for this dish came from one of Joyce’s friends, who tasted one and exclaimed, “This tastes like I’m having a party in my mouth!”

 

You don’t even need a recipe per se to make these gems.  Here’s what you do:  Take a block of high quality sharp cheddar cheese and cut into bite-size pieces.  Place a small piece of crystallized ginger on top, then on top of the ginger place a couple dried cranberries.  Affix the cranberries and ginger to the cheese with a decorative toothpick, and voila! 

 

Make a lot or a little depending on the number of people to be served.  But know that very few people will only eat one or two! 

Monday Musings M-m-m-m.. Baby Love

Mama Trisha, Baby Lucia, GAS and GrandMama

My husband Pat & I received an early holiday gift yesterday – the opportunity to meet our new 3-month old grand niece Lucia. 

 

What a wonderful day – I spent the morning having fun in the kitchen, making tantalizing treats for our guests.  Most of the recipes are included in “Cooking With Clyde,” as examples, Warm Blue Cheese Dip with Bacon and Garlic, and Shrimp with Zesty Creamy Sauce.  We grazed all afternoon, mesmerized by the food and excellent Pinot Noir, but mostly by the charms of little Lucia. 

 

My husband was dubbed “GUP” (Great Uncle Pat), and I am “GAS” (Great Aunt Sue).  But Trisha said she’d actually prefer just plain old Auntie Sue for probably obvious reasons. 

Hey Aunt Sue – I wore this just for you!

I regret that since Lucia is a “California girl,” I won’t get to see her as often as I would like.  But if all of our times together are as special as yesterday, I will feel blessed.

Monday Musings M-m-m-m.. Tuna Melt – Open Smiley Face

Clyde’s Clip: One is great, two is better

Did you, as I did, have a mother who often included tuna salad sandwiches in your lunchbox?  I grew up adoring tuna fish, and that has never changed.

 

Many restaurants serve a variation of a tuna sandwich called a “Tuna Melt.”   If you enjoy this taste treat, try making your own – incredibly quick and easy, and is a bit more special than your basic tuna salad sandwich on toast. 

 

If you have guests for lunch who bring children, this dish is usually a big hit with kids as well as adults.   Get cooking and  have some fun making your very own:

TUNA MELT

 

2 6-ounce cans tuna packed in water, drained (solid white albacore)

1/2 cup mayonnaise

2/3 cup finely chopped celery

1/2 cup (generous) shredded sharp cheddar cheese (plus extra for

      sprinkling on top)

2 tablespoons (generous) chopped scallion, white part only

1/2 teaspoon sea salt

1/2 teaspoon black pepper

4 Sandwich Thins, split in half horizontally (or use English muffins)

  Note:  Many companies make sandwich thins - I especially like Arnold  

                Multi-Grain

 

Place the tuna in a bowl and break up the chunks with a fork.  Add all remaining ingredients except for the sandwich thins.  Spread the tuna mixture evenly over each sandwich thin half (or English muffin half).

Sprinkle bread halves generously with additional cheddar cheese.

 

Preheat the oven to 375 degrees.  Bake the tuna melts on an ungreased shallow baking pan for approximately 15 minutes, or until heated through and the cheese is completely melted and beginning to turn golden brown.

Serves 4

 

Monday Musings M-m-m-m.. A Change Will Do Us Good

Great gift idea: a fresh catnip plant!

How wonderful would it be if this year Americans gave the gift of genuine concern for other Americans?

 

Is it necessary or good to buy gifts produced somewhere else?  Think of all the things that would make terrific thoughtful gifts, produced by American hands!

 

Here are some examples:  a gift certificate from your local American hair salon or barber; a gift certificate from a small, American owned detail shop to get a car detailed or washed; a gift certificate for a meal at an owner-run restaurant; an oil change for a car or truck, done at a shop run by the American working guy; services of a local cleaning lady for a day; a computer tune-up, done by some guy struggling to get his repair business up and  running; and local crafts persons, who make wonderful unique gifts (or authors who self publish wonderful and  unique books!)

 

If you are buying holiday gifts, consider caring about the American small businesses who work tirelessly to follow their dreams.  Having a regard for other Americans means we care about our communities, and as a result, we reap benefits larger than we can begin to imagine.

 

Monday Musings M-m-m-m.. The Right Stuff

I’ve been over-served…

How many different kinds of stuffing have you made in all the years you’ve prepared a turkey dinner? 

 

I know I’m not alone when I say the one part of the Thanksgiving meal that I look forward to the most is the stuffing. 

 

The options for ingredients to include are limitless- some of the more common ones are with cornbread and cranberries, oysters, apples and apricots, sausage, and the list could go on and on.

 

However, as much as I love to experiment in the kitchen, the one thing I never make differently is stuffing.  I always use my mother’s recipe because I know that anything else would be a disappointment; not from a taste standpoint, but the nostalgia.  The aroma transports me back to my childhood home, where this same stuffing was served without deviation with the turkey every Thanksgiving and Christmas, and those memories are priceless.

 

Oh wait, there was ONE holiday when my mother (what could she have been thinking??) decided to deviate from her traditional recipe and make something different “for a change.”  The behavior of my mother’s family was nothing short of mutinous and rebellious.  We disdained and spurned this upstart newcomer to our traditional dinner, and (in retrospect) were probably jerks.  But the point was made, and from that time on, the traditional stuffing was served.

 

If you have been fortunate enough to have purchased a copy of my wonderful and unique cookbook “Cooking With Clyde,” you already have this recipe.  If not, check out my website in the “Recipes” section.

 

I hope your Thanksgiving celebration is filled with magic and an opportunity to create beautiful memories.