We have had a number of requests to cook more side dishes in addition to the main courses and desserts. When we were cooking up our Greek Meatloaf I realized that I didn’t have any potatoes, so looking around the pantry I found a bag of couscous. Decision made!
When I first had couscous many years ago, I was under the mistaken impression that it was some sort of grain. It is actually a form of pasta made of semolina in granular form. I’m not sure of its origin, but it is very popular in North African cuisine. On its own, couscous is pretty bland tasting so often it is served underneath meat or vegetables. It can also be infused with flavorful ingredients, cooked in stock and many other options to give it a more substantial taste. Because couscous is granular, it cooks quickly and easily.
It happens that we had a lot of fresh dill and parsley on hand, so we wanted to add these flavors to the couscous along with some other things we had on hand. Almonds and raisins also added some crunch, sweetness and texture.
First, make a pesto using fresh herbs that you will cook with the couscous:
1 cup of fresh dill (you could also use basil or mint)
½ cup of fresh parsley
2 TBSP almonds or walnuts
1 clove of garlic or a small shallot
1 lemon, zest removed and juiced reserved
¾ cup olive oil
Salt and pepper
Put everything in a food processor except the lemon and combine. This will be a loose kind of sauce, not thick as some pesto can be. Give it a taste, add more salt and pepper as preferred and, if you want a little more lemon flavor, add some of the reserved lemon juice. Once you’re good with the flavor, set mixture aside.
Now you can make the couscous:
2 cups chicken stock or broth
2 cups couscous
Dill pesto mixture
¼ cup slivered almonds, toasted
½ golden raisins
Put chicken stock and dill pesto mixture in a medium sauce pan and bring to a boil. Remove from heat, add couscous, stir and cover pot. Let stand for about seven minutes. Remove lid and add almonds and raisins – fluff with fork to make sure everything is mixed together. Serve immediately.
Making meatloaf is like putting a blank canvas on an easel and following your inspiration. It lends itself to countless variations, limited only by your imagination or maybe what you might have on-hand at the moment. Most cooks have a favorite meatloaf recipe, and there are many terrific methods for putting a meatloaf together.
The meat used in a meatloaf offers many creative options. You can use a single meat – like ground beef – or a combination that might include a little ground pork, veal or lamb. I’ve had meatloaf that incorporated ground ham and crumbled fried bacon. Then you have all kinds of vegetables, cheese and seasonings that you can throw in the mix.
Generally, most meatloaf recipes call for ingredients that help bind the meat together, keep it moist and extend (when you’re a little short on meat!) the volume. Often these are ingredients like beaten eggs, milk, and breadcrumbs, but you could use a number of alternatives.
This meatloaf was inspired by our love of the many wonderful flavors of Greek food. It includes a number of herbs and spices common in Greek cuisine, along with things like Kalamata olives and feta cheese.
1 ½ lb. ground chuck
½ lb. ground pork (could also use ground lamb)
1 cup milk
2 eggs, beaten
1 medium onion, diced and sautéed until soft and brown in 3 TBSP. butter
1 cup crushed saltine crackers (could also use breadcrumbs)
1 cup Kalamata olives, pitted and roughly chopped
4 oz. feta cheese, crumbled
1 clove garlic, minced
1 cup fresh mint leaves, chopped
1 tsp. each of the following: salt, pepper, cinnamon, oregano and tarragon
1 ½ tsp. ground cumin
½ tsp. thyme
1 tomato, sliced
Preheat oven to 350 degrees.
In a large bowl, combine all ingredients except the sliced tomato. Combine with clean hands GENTLY until everything is just mixed. Transfer mixture to a large sheet pan or 9×13 baking dish that has been coated with non-stick spray. Shape mixture into loaf shape with hands and place in 350 degree oven for 40 minutes. Remove from oven, place slices of tomato on top of meatloaf and return to oven for another 20 minutes. Remove and LET REST for 10 minutes. Garnish with fresh parsley and serve.
Baking cookies for the holiday season is always a milestone on the calendar. Many families have different traditions when it comes to cookies, and my only tradition is to bake up a few favorites and also try something new each year. The new cookie in the mix this year is pfeffernusse.
While the recipe is new to me, the pfeffernusse has a very long holiday tradition. I thought it was of German origin, but someone said it actually came from the Netherlands. Either way, it has a wonderful old-fashioned texture and taste!
¾ cup molasses
1 stick of butter (1/2 cup)
4 ¼ cups all-purpose flour
½ cup sugar
2 tsp baking soda
2 tsp cinnamon
¼ tsp cloves
½ tsp ground nutmeg
1/8 tsp finely ground black pepper
Cook molasses and butter until butter melts in a large pot or Dutch oven over low heat, stirring constantly. When butter has melted, remove from heat and allow to cool.
Whisk or sift flour, sugar, baking soda, and spices together in a large mixing bowl.
When the molasses and butter have cooled to room temperature; stir mixture back together again if it separates. Add 2 beaten eggs; stir to combine. Add dry ingredients to wet ingredients and mix together to combine. Dough will be firm, so you’ll need to use some muscle.
Refrigerate dough for 1 hour. Form chilled dough into balls and place on parchment paper lined cookie sheets. Bake at 375º for 10-12 minutes. If you put two cookie sheets in the oven at one time, make sure to rotate them halfway through baking.
Allow cookies to cool for 2 minutes on baking sheet then remove cookies from cookie sheets with a spatula and place on wire cooling racks.
Once cookies are completely cool, roll them in powdered sugar. You can do this by placing about ½ cup powdered sugar into a gallon-size Ziplock bag with about six cookies at a time; gently toss them around until well-coated with powdered sugar.
We have entered “high soup season” here in the Midwest as the days become shorter and the temperatures colder. There are few things better than a big pot of soup simmering away on the stove, filling the kitchen with the hearty aromas created by long and slow cooking. The wonderful thing about soup making is that is starts with a blank canvas and there are countless directions you can go – I always decide based on what I have on-hand in my refrigerator, freezer or pantry.
About two months ago I had a gang of friends over and made a big ham dinner. After the dinner was over, I carved the remaining ham and used it for sandwiches, breakfast, etc. and purposely leaving a good amount of meat on the bone, I put the hambone in a freezer bag and transferred it to freezer. And as is often the case, I forgot about it!
While looking for a bag of peas I stumbled across the hambone, which I saved specifically for the purpose of making soup. I had a one pound bag of navy beans in the pantry, as well as an onion and some carrots. I have everything necessary for a pot of bean and ham soup! Once the soup was made, it fed us for three days! Our modest lunch was nothing more than a big bowl of this soup and some nice crusty bread, but it warmed the belly, heart and soul all at the same time!
Bean and Ham Soup
1 ham bone
1 large onion, diced
1 lb. dried navy beans
3-4 bay leaves
Salt and pepper, to taste
3 carrots, peeled and sliced
Put beans in a colander and sort to remove and discolored beans or small pebbles. Given beans a good rinse. Depending on the method you prefer and the amount of time you have, you can either soak the beans (covered with two inches of water) overnight in a pot or use a quick soak method, which is what I used. Putting the rinsed beans in a large pot, add two cups of hot water, cover and bring to a boil. Once a boil is reached, remove pot from heat and let stand covered for an hour. Then empty beans into a colander and rinse well. Return beans to pot and add 2 quarts of water, diced onion, salt, pepper, bay leaves and ham bone. Cover and bring to a boil – then reduce heat and simmer for two hours.
After the soup has simmered for two hours, remove ham bone. Using a fork, remove any meat from around the bone and add pieces of ham back into the soup along with the sliced carrots and simmer an additional 30 minutes. Remove bay leaves and soup is now ready to serve.
If you want to thicken up your soup a little, remove a couple a ladles of the beans, put them in a bowl and mash them with a fork or potato masher. Then stir the mashed beans into the soup.
We’ve been spending quite a bit of time with our favorite fall ingredient – pumpkin – in the past few weeks. For many people, nothing captures the goodness of this celebrated squash like a pumpkin pie. Many people think of apple as the quintessential American pie – and I don’t disagree – but I have to put pumpkin right up there, too.
For some of us, our love of pumpkin pie emerges from the memories of a Thanksgiving dinner, where a bountiful table overflowed with delicious offerings. And after everyone was good and stuffed but before anyone slipped into a food coma, out came the pumpkin pie! Thanksgiving is America’s holiday, and the crowing jewel on this wonderful celebration continues to be pumpkin pie.
Basically, this is a custard pie with pumpkin mixed in, but oh what a flavor it creates! Most people have their favorite pumpkin pie recipe – long cherished and passed down. This one is mine. This is the pie my mom made year after year and in multiples. As long as this pie is on my Thanksgiving table, my mom’s love and beautiful spirit will be right there with us.
1 cup flour
½ tsp. salt
2 tsp. sugar
1/3 cup cold shortening
5-8 TBSP ice water
Making a crust is optional. Some people don’t want to bother with this extra step, and truth-be-told even my mom got into using the pre-made roll-out crusts. She said they were as good as any crust she could make and a whole lot easier. But if I have the time, I still like to make my own crust and think it has a better texture than the pre-made.
In a large bowl, combine flour, salt and sugar. Add shortening (it is much better if shortening is cold, so I keep mine in the fridge). Using a pastry blender (or two knives if you don’t have one) cut shortening into flour mixture until pea-sized pieces are formed. Gradually add the ice water a tablespoon or two at a time and toss gently until dough begins to bind together and forms a ball. Wrap dough in plastic wrap or waxed paper and refrigerate for at least a half hour or more.
1 can (15 oz) Pumpkin (use the pumpkin puree, NOT the pumpkin pie filling!)
¾ cup sugar
1 ½ tsp. cinnamon
½ tsp. salt
1/8 tsp. nutmeg
1 can (12 oz) evaporated milk
Preheat oven to 425 degrees.
When your pie dough is ready, roll it out and line a 9-inch deep dish pie pan and set aside.
In a large bowl, beat two eggs with electric mixer until light and fluffy. Add entire 15 ounce can of pumpkin and mix with eggs until combined.
Add sugar, salt and spices. Mix well until combined.
Add entire 12 ounce can of evaporated milk and mix thoroughly. Pour pumpkin filling into prepared pie crust.
Carefully place pie on middle rack in preheated 425 degree oven. Bake for 15 minutes and then reduce the oven temperature to 350 degrees and continue to bake for another 45-50 minutes. A knife inserted into the middle of the pie should come out clean.
Transfer pie to cooling rack and allow to cool completely before serving. Serve with whipped cream or soft vanilla ice cream or just as-is!
We are still having fun with pumpkin and celebrating the great season of autumn! Among the quick and easy pumpkin offerings is the always popular pumpkin bread. This is just another reason to keep cans of pumpkin puree on-hand!
This bread is delicious as-is, or you can add in things like chopped walnuts, raisins or mini chocolate chips. Serve pumpkin bread warm with butter, or a side of ice cream. This is also a great brunch item and nice to put out if you are having people over for early morning coffee or an evening get together during the holidays. This pumpkin bread also freezes very well!
1/3 cup butter, softened
1 cup brown sugar
¼ cup milk
1 cup pumpkin puree
2 cups flour
2 tsp. baking powder
½ tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. allspice
Preheat oven to 350 degrees.
In a large bowl, cream together butter and brown sugar until fluffy. Add eggs – one at a time – blending well after each addition. Add milk and pumpkin and combine well.
In a separate bowl, combine flour, baking powder, salt, baking soda, cinnamon and allspice. Gradually add dry ingredients to pumpkin mixture, being sure to scrape down bowl as you go. Mix until everything is combined. If you want, this is the point where you could fold in a cup of chopped walnuts, raisins or mini chocolate chips.
Grease a standard loaf pan with non-stick spray. Transfer batter to loaf pan and smooth out top. Bake for 50-55 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
Transfer to cooling rack and let bread cool in loaf pan for five minutes. Then remove bread from pan and allow to cool on rack before slicing or freezing. Enjoy!
Now that autumn is officially here it only seems right that we celebrate the pumpkin and all the wonderful ways to incorporate this seasonal icon into our food. So we found ourselves doing a bit of a “Pumpkin-Palooza” on CoF, and will be posting a number of recipes that feature that wonderful orange squash.
Since we are incorporating pumpkin into recipes, why not start with breakfast? I’ll be the first to admit that pancakes are good any time of day, but most of us seem to butter down those sweet hotcakes sometime in the morning.
These pumpkin pancakes are a wonderful golden orange in color, and have a moist but light center. The first time I made these, I wasn’t sure if they were cooked through, but they were. The pumpkin provides a moist texture in the center of the pancake not unlike French toast.
To add to the fun, I made a cinnamon butter by taking 3 tablespoons of softened butter and mixing it with a teaspoon of butter and one of sugar. Drizzle on a little maple syrup and you’ve got a breakfast that will motivate you to get out to the cider mill or rake up all those fallen leaves!
1 ½ cup milk
1 cup pumpkin puree (I use canned)
2 TBSP vegetable oil
2 TBSP white vinegar
2 cups flour
3 TBSP brown sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
A pinch of nutmeg (optional)
Heat an electric griddle, large skillet, or whatever you like to make pancakes on.
In a large bowl, combine milk, pumpkin, egg, oil and vinegar until well mixed. In a separate bowl, combine flour, sugar, baking powder, baking soda, salt and spices. Stir pumpkin mixture into the dry ingredients.
Griddle should be hot. If you are using a non-stick griddle, no need to spray kind of vegetable oil spray. Otherwise, spray griddle with non-stick spray and ladle out pancake batter to size you prefer.
Keep an eye on them. Top of batter will bubble slightly, but check bottom of pancake and when just browned, flip pancake and cook the other side. Serve immediately or they can hold in a warm oven for a few minutes. Enjoy!
At first glance, one might not associate “ham” and “timbales” as being related. Timbales are a type of percussion instrument that originated in Cuba and resemble small drums, and ham is, well, ham. But this is the name given to the recipe way back when (I’ve seen them date from the late 1940s and early 1950s). If I were asked to give them a name, I might choose “Heavenly Ham and Egg Fluffs of Deliciousness,” but we will just stick with “timbales” for now. I’m guessing the name came from the shape.
These are basically a very light egg custard, filled with diced ham, that are served with a sauce (optional, but highly recommended) over toast. They are an easy and elegant addition to breakfast or perfect for a brunch menu. Ham timbales serve as a fine stand-in for Eggs Benedict and can be varied endlessly (try them with sautéed mushrooms and onions, cheese, cooked sausage or bacon, veggies, etc.). They must be baked using a water bath, but this extra step will insure that they remain light, delicate and oh-so good.
1 – 1 ½ cups diced ham
1 ¼ cups milk
1 tsp. salt
½ tsp. onion powder
1 tsp. dehydrated onion flakes
¼ tsp. pepper
¼ tsp. paprika
Preheat oven to 350 degrees.
In a large bowl, beat the eggs well. Add milk and beat to combine. Add salt, onion powder and flakes, pepper and paprika. Beat again and stir in ham.
Butter the inside of six custard cups. Place cups in large baking dish (a 9×13 works fine) and fill each cup about 2/3 full with egg mixture. Add HOT WATER to the baking dish until it comes up about 1 inch from the bottom. Carefully transfer baking dish to oven and bake for about 30 minutes. A knife inserted into the center of each cup should come out clean.
While the timbales are baking, make the sauce.
2 TBSP butter
2 TBSP flour
1 cup of hot chicken stock/broth (can also use vegetable stock)
½ cup milk or cream
Fresh herbs (optional – chives, parsley, tarragon all can work well with the sauce)
In a sauce pan over medium heat, melt butter. Add flour and stir in with a whisk until the flour is completely absorbed into the butter and it takes on a light brown color. Add stock or broth and whisk continuously until mixture begins to thicken. When it starts to boil, remove from heat. Add milk or cream and fresh herbs or seasoning.
Keep sauce warm until timbales are ready to serve.
Toast up some bread, bagels or English muffins.
When timbales have baked, remove from oven and carefully remove custard cups from water bath and transfer to a dish towel. Be careful, everything will be very hot.
Using a small thin knife, gently go around the edge of the custard cups to release the timbales. Invert the cups on top of the toast and remove. Top with sauce and garnish with fresh herbs. Serve immediately.
Here’s a dish that almost everyone loves to eat, and most people have some favorite version of that they tell stories about. Maybe a recipe that belongs to a mother, aunt or grandma, or a restaurant that serves up a unique rendition. There is no doubt that macaroni and cheese is a quintessential comfort food, and when I spot a creative take on this classic dish on a menu, I usually can’t help myself from putting in an order.
When it comes to making macaroni and cheese at home, many people reach for the familiar “blue box” and don’t venture much further. I don’t criticize what other people like to eat – to each his or her own. But for me, I don’t think it takes too much effort to make a really creamy, rich and flavorful macaroni and cheese from scratch. You just need the right ingredients and a little extra time.
This is my “standard” recipe. From this recipe I vary it based on what I have on-hand and my mood. On this day, I wanted something a little spicy, so I added jalapeno peppers. Other times, I have added crumbled cooked bacon or diced ham, frozen peas or lima beans, crab or lobster meat, or just more cheeses. That’s part of the adventure and fun of cooking!
Macaroni and Cheese
3 TBSP butter
3 TBSP flour
2 ½ cups milk
2-3 bay leaves
1 pound of pasta (use something with a ridge, curl or opening for the cheese sauce to cling to)
1 ½ – 2 cups grated cheddar cheese
½ cup grated mozzarella cheese
½ cup grated Parmesan cheese
½ tsp. dry mustard
Salt and pepper to taste
Fresh bread crumbs (optional)
2-3 TBSP diced jalapeno peppers (optional)
Preheat oven to 400 degrees.
Cook pasta as directed and drain.
Place milk and bay leaves in a medium sauce pan over low heat and gradually bring the milk up to “scalding” – this is when little bubbles will form around the edge of the pan and you will see steam come off the top of the milk. At this point take milk off heat.
In a large sauce pan over medium heat, melt butter and then add the flour. Using a whisk, stir flour continuously until the mixture (called a “roux”) becomes brownish in color and will start to smell nutty. Gradually add the warm milk (removing the bay leaves) to the roux and continue to stir with whisk making sure that the mixture stays smooth.
After all the milk is added, continue to stir until the mixture shows signs of boiling – it should have thickened up at this point. Remove from heat. Add dry mustard, cheeses and jalapeno peppers and gently stir until all the cheeses are melted and well combined.
Place cooked pasta in a large bowl – or if you don’t have one, add the pasta to the large sauce pan containing the cheese sauce. Either way, put the pasta and the sauce together and gently mix (I use a rubber spatula) until all the pasta is coated. Place mixture into a 9×13 baking dish that has been coated with non-stick spray.
Top with bread crumbs (if using) and place in oven until the bread crumbs are nicely browned and mixture is bubbly, about 15-20 minutes. Remove from oven and give it a few minutes to cool down. Serve and enjoy!
A much-anticipated summer milestone in Michigan’s thumb is the start of the blueberry season, and I’m happy to report that it is currently in full-swing. We get a lot of our blueberries from a little berry farm in Croswell, Michigan. You can pick them yourself or buy them picked by the pound, depending on how much time and energy you have at the moment! Either way, they are sweet, easy to eat, and go well with many different quick breads like pancakes, muffins, waffles and cornbread.
Here, we decided to include some of the blueberries in cornbread. You may have a favorite cornbread recipe, but you can always include a couple of cups of fresh blueberries in the final mix before putting the batter in the pan. This is a standard cornbread recipe that I like, and the berries not only give it a beautiful look, but add a special dimension to the hearty cornbread.
1 cup cornmeal (white or yellow)
1 cup flour
½ cup sugar
3 tsp. baking powder
1 tsp. salt
2/3 cup milk
½ cup vegetable oil
2 cups fresh blueberries (you could also use frozen, but I like the texture of the fresh)
Preheat oven to 400 degrees.
In a large bowl, mix cornmeal, flour, sugar, baking powder and salt together.
In another large bowl, beat eggs, milk and oil together until combined.
Add dry ingredients to the wet ingredients and mix together until just combined. Fold in blueberries and pour batter into a greased 8 x 8 or 9 x 9 baking dish.
Bake for 25-30 minutes until top is a deep golden brown. Remove from oven and allow to cool a little before cutting. Serve with lots of butter!