"Savor The Flavor" - April 2020

“Savor the Flavor” is hopping into April with some recipes that I hope you will enjoy. We will also be submitting some things to help you while you are all social distancing and hunkering down due to the Coronavirus. It is a good time to stay in, clean out your pantries, get things organized, and do some baking or cooking with your spouse, your children, or grandchildren.

STOCKING YOUR PANTRY

This list of pantry staples are the items that I  like to keep on hand to help me whip up meals on the fly. They’re basic, versatile ingredients that are used frequently, are usually fairly inexpensive, and have a long shelf life (pantry, refrigerator, or freezer). Your personal list will take shape as you begin to cook regularly and develop favorite recipes or flavors. In the mean time, use this list as a guide for slowly building up your pantry over time. You don’t have to buy everything at once! Buy one or two items, as needed, but always check if you need to restock on these items before you do your weekly shopping trip.

PANTRY 

Kosher salt

Fine salt

Black peppercorns

Extra virgin olive oil

Vegetable oil

Apple cider vinegar

Red wine vinegar

Balsamic or sherry vinegar

Rice vinegar (unseasoned)

FOR BAKING

Flour: all purpose, whole wheat or pastry

Baking soda

Baking powder

Cream of tartar

Cocoa powder (unsweetened)

Chocolate: chips or bar

Evaporated milk

Pure vanilla extract

SWEETENERS

Granulated sugar

Confectioners' sugar

Brown sugar

Maple syrup

Honey

Agave syrup

RICE AND GRAINS

Long-grain white rice

Brown rice

Grains: bulgur, quinoa, couscous or farro

Pasta: standard, whole grain, rice noodles or egg noodles

Polenta

Breadcrumbs: plain or panko

SNACKS AND CEREALS

Crackers

Tortillas

Cookies or biscuits

Pretzels

Marshmallows

Popcorn kernels

Dried fruit: raisins, apricots or cherries

Seeds: sunflower, flax, chia or hemp

Peanut butter or almond butter

Applesauce

Breakfast cereal

Old-fashioned rolled oats

CANNED GOODS

Chicken broth

Beans: cannellini, navy, chickpeas or black

Vegetables: hominy, corn or green beans

Olives or capers

Chiles: chipotles in adobo or pickled jalapenos

Salsa

Tomatoes

Tomato paste

Roasted red peppers

Tuna

Anchovy fillets or paste

DRIED HERBS AND SPICES

Bay leaves

Cajun seasoning

Cayenne pepper

Chile powder

Crushed red pepper

Curry powder

Fennel or dill seed

Granulated garlic

Ground cinnamon

Ground cloves

Ground cumin

Ground ginger

Oregano

Paprika: sweet and smoked

Rosemary

Sesame seeds

Thyme

Whole nutmeg

DAIRY AND EGGS

Milk

Plain yogurt: regular or Greek

Unsalted butter

Cheddar or mozzarella

Goat cheese

Parmesan (wedge)

Eggs

FRESH PRODUCE

Apples

Avocados

Bananas

Bell peppers

Broccoli or cauliflower

Carrots

Celery

Lemons

Limes

Leafy greens: spinach, kale or chard

Lettuce: romaine, Boston or mixed greens

Cilantro

Flat-leaf parsley

Thyme

Scallions

Garlic

Ginger

Potatoes: sweet, white or new

Onions

Tomatoes: grape, cherry or seasonal beefsteak

CONDIMENTS;

Jelly, jam or preserves

Ketchup

Mayonnaise

Mustard: Dijon or whole grain

Pickles

Hot sauce: Tabasco, Sriracha or sambal

Worcestershire sauce

Soy sauce or tamari

Asian fish sauce

Toasted sesame oil

FREEZER

Ground beef, ground turkey or Italian sausage

Boneless, skinless chicken breasts

Bacon

Bread: baguette or sandwich bread

Vegetables: peas, chopped spinach or corn

Fruit: berries, peaches or mangos

Nuts: almonds, walnuts or pecans

Dough: pizza, pie or puff pastry

Vanilla ice cream

TAKE A LOOK INSIDE YOUR PANTRY

Take a quick look at what you already have on hand to make sure you don't overbuy. You don't need to go crazy with purchasing canned goods if you already have the recommended two-weeks' worth. The same goes for cleaning supplies.

If you have fresh produce in your home, use that up first to minimize any waste. Then, look for canned, boxed, and shelf-stable items to have on hand. When it comes to canned goods, it's always preferable to look for low-sodium versions, and cans that say they don't have BPA lining, if you can find them. Frozen foods are excellent to have on hand, as well.

When it comes to perishables, don't be afraid to add some fresh produce to your list; just try to choose items that are longer-lasting (we've listed them out for you below) or foods you can freeze. Try to choose whole produce when possible instead of pre-cut (for example, whole mushrooms keep longer than sliced). If you accidentally buy too much fresh produce, know that you can freeze just about any fruit or vegetable (except items like celery, lettuce, and cucumbers that have a high water content and can get very soggy). Bananas another good purchase — if they get too ripe, simply peel and cut them, then freeze and add to smoothies.

IS IT SAFE TO ORDER FOOD DURING THE CORONA VIRUS?

There is no evidence that coronavirus is transmitted from food or food packaging, according to the Food and Drug Administration. Nor is there any indication that people have contracted coronavirus, from consuming food.

During these troubled times, it is always good to be cautious. Good hand washing and disinfecting high traffic areas, especially used for the preparation of food is essential. This is a time to be with your family. Cooking together is one way that you can be closer, share quality time with each other. Cooking has always been a source of comfort for many, so I would urge you to please get out your cookbooks, your favorite recipes and bring back the “Art of Cooking” into your lives.  I hope this article will help you understand a little bit about what you need to keep your pantry stocked along with your refrigerator and freezer. To quote Julia Childs “No one is born a great cook. One learns by doing”. 

 Next month, I will continue with these helpful hints. Please make this article yours, by submitting hints and recipes to deborahlouisereed@gmail.com or by calling me at 603-755-3012

March 2020 - Savor The Flavor

"Savor The Flavor" is starting our the month of March with all things "Green". In this issue, I will be attempting to update this blog and include pictures. I want to thank Stan Freeda, Editor of the Puddledock Press for helping me set up this column for you to enjoy'

CUCUMBER FINGER SANDWICHES

Ingredients:

8 slices white sandwich bread

2 tablespoons butter, softened

1/2 English cucumber, peeled and thinly sliced

1/4 cup mayonnaise

1 tablespoon finely chopped chives

1 teaspoon yellow mustard

Kosher salt and freshly ground black pepper

Directions:

Spread one side of each slice of bread with a thin layer of butter. Arrange a single layer of cucumber slices on 4 of the bread slices. Stir together the mayonnaise, chives, mustard and some salt and pepper in a small bowl. Spread a thin layer of the mayonnaise mixture over the cucumbers. Top with the remaining slices of buttered bread. Cut off the crusts and cut each sandwich into three finger. ~~ENJOY~~

SPARKLING CUCUMBER LIMEADE

Ingredients:

2 cucumbers, sliced and divided

5 sprigs fresh mint, plus extra for garnish

2 cups vodka

12 oz can limeade concentrate

12 oz can lemon lime soda, or sparkling water

Directions;

Muddle one cucumber and sprigs of mint vigorously in a pitcher using the end of a wooden spoon or similar.

Add vodka, limeade concentrate and lemon-lime soda or sparkling water then stir until well combined.

Strain into a fresh pitcher or drink dispenser filled with ice then add sliced cucumber and mint for garnish.

How to "Muddle"

Choose a sturdy mixing glass, a pint glass, or a shaker tin. If you choose a thin-walled glass, you risk breaking or chipping the glass with your muddler.

Place the leaves into the bottom of the glass. Add sugar, pieces of fruit, or whatever else the recipe calls for.

"What is a "muddler"., you may ask: Definition: A muddler is a bartender's tool, used like a pestle to mash—or muddle—fruits, herbs and spices in the bottom of a glass to release their flavor.

What is a "pestle" you may ask or a "mortar and pestle"? Mortar and pestle are implements used since ancient times to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy. The mortar (/ˈmɔːrtər/) is a bowl, typically made of hard wood, metal, ceramic, or hard stone, such as granite. The pestle (/ˈpɛsəl/, also US: /ˈpɛstəl/) is a heavy and blunt club-shaped object. The substance to be ground, which may be wet or dry, is placed in the mortar, where the pestle is pressed and rotated onto it until the desired texture is achieved.

IRISH NACHO's

Ingredients:

2 tbsp. butter
1 clove garlic, minced
2 tbsp. flour
1/4 c. milk
1/4 c. stout (such as Guinness)
2 1/2 c. shredded Cheddar cheese
kosher salt
Freshly ground black pepper
Pinch cayenne pepper
1 16-oz. bag Ruffles
6 strips cooked bacon, chopped

2 tbsp. finely chopped chives
Directions: 
Make beer cheese sauce: In a small saucepan over medium heat, melt butter. Whisk in garlic and flour and cook until the garlic is fragrant, about 1 minute. Add stout and milk and bring mixture to a boil, reduce heat slightly. Stir in cheese and cook until the cheese is melted. Season with salt, pepper, and cayenne.

On a large serving dish, scatter about half of the chips. Pour about half of the beer cheese on top then sprinkle with chives and chopped bacon. Repeat with remaining ingredients and serve immediately. ~~ENJOY~~

IRISH EGG ROLLS
Ingredients;
1 cup of shredded cabbage
4 ounces corned beef (chopped)
1 cup shredded carrot
1 cup of cooked diced potatoes
salt and pepper
1/2 cup onions (thinly sliced)
1.5 quarts vegetable oil (for deep frying)

8 pieces of egg roll papers (7-inch square)
Directions:
Heat the oil in a deep fryer to 375°F.
Mix the onions, carrots, potatoes, cabbage, and corned beef in a large bowl, then season with salt and pepper.
Lay the egg roll papers on a clean dry surface.
Place 1/2 cup of mixture on each wrap, roll up into logs, then wet the edge of the wrap to seal.

Fry the rolls for 5 minutes or until golden brown. Remove from oil then drain on paper towels. ~~ENJOY~~

GREEN EGGS AND HAM
Ingredients:
4 slices bread
2 tablespoons butter
4 eggs
salt and freshly ground black pepper
2 to 3 drops blue food coloring
1/4 cup (about 8-ounces) minced ham 
Directions:
Special Equipment: Cookie Cutters
Preheat the oven to 350 degrees F.
Using the cookie cutters, cut out different shapes in the bread and spread them with butter. Arrange them on a cookie sheet and bake until the bread is toasted, about 3 to 5 minutes.
Break the eggs into medium bowl by lightly tapping the egg against the counter. Push gently into the crack with your thumbs and pull the 2 sides of the shell apart. Throw out the shells. Add a pinch of salt and a pinch of pepper and 2 to 3 drops of blue food coloring to the eggs to make the desired green color. Whisk the eggs until they are completely mixed together.

Heat a nonstick skillet over medium-low heat. Make sure your adult helper is nearby. Add the ham and cook it until it begins to brown a little, about 3 minutes. Stir it with the wooden spoon to keep it from sticking. Pour the eggs right on top of the ham. Don't stir until the eggs have begun to set, about 2 minutes. Use a spatula to fold the cooked eggs over as they cook. Chop up the eggs with the tip of the spatula. Remove the eggs to small plates as soon as they are done and serve with your different shaped toasts. ~~ENJOY~~


IRISH STEW
Ingredients:
3 tbsp. extra-virgin olive oil, divided
2 lb. beef chuck stew meat, cubed into 1" pieces 
Kosher salt
Freshly ground black pepper
1 onion, chopped
2 medium carrots, peeled and cut into rounds
2 stalks celery, chopped
3 cloves garlic, minced
3 medium russet potatoes, peeled and cut into large chunks
4 c. low-sodium beef broth
1 (16-oz.) bottle Guinness 
2 tsp. fresh thyme

Freshly chopped parsley, for serving
Directions:
In a large Dutch oven over medium heat, heat 2 tablespoons oil. Season beef with salt and pepper, then add to pot and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer beef to a plate. 
In same pot, add remaining tablespoon oil and cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 1 minute.
Add beef back to Dutch oven, then add potatoes, broth, beer, and thyme. Bring to a boil, then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef and potatoes are tender, 30 minutes.

Garnish with parsley before serving. ~~ENJOY~~

IRISH SODA BREAD COOKIES
Ingredients:
2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp baking soda
1/4 tsp salt
1 tsp caraway seed
1/2 cup butter (1 stick)
1/2 cup dried currants
1/4 cup buttermilk

1 egg
Directions:
Preheat oven to 350 degrees F
Combine dry ingredients in a mixing bowl. Cut in butter until mixture resembles course meal. Stir in currants.
Mix in beaten egg. Pour in milk and mix to make a soft dough.
On a flour surface, shape dough into a ball and kneed lightly 5 or 6 ties. Roll out dough to 1/4 inch thick and use cookie cutter (if no cookie cutter use the lid of a canning jar) -approx 2 inch in diameter.
Bake for 12-14 minutes or until slightly browned.
Serving Size: Makes 30 2 inch cookies
Number of Servings: 30  ~~ENJOY~~

PEA SOUP WITH QUINOA
Ingredients:
1 cup water
1/2 cup quinoa, rinsed
2 teaspoons canola oil
1 medium onion, chopped

2-1/2 cups frozen peas (about 10 ounces)
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1/2 teaspoon salt
1/4 teaspoon pepper

Optional toppings: Plain yogurt, croutons, shaved Parmesan cheese and cracked pepper
Directions:
In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until water is absorbed, 12-15 minutes.
Meanwhile, in a large saucepan, heat oil over medium-high heat; saute onion until tender. Stir in peas and broth; bring to a boil. Reduce heat; simmer, uncovered, until peas are tender, about 5 minutes.
Puree soup using an immersion blender, or cool slightly and puree soup in a blender; return to pan. Stir in quinoa, salt and pepper; heat through. Serve with toppings as desired. ~~ENJOY~~
Editor's Note
Broccoli coleslaw mix may be found in the produce section of most grocery stores.

Look for quinoa in the cereal, rice or organic food aisle.

MUSTARD GREENS
Ingredients:
2 tablespoons vegetable oil
2 cloves garlic, minced
2 bunches mustard greens, stemmed and chopped
Kosher salt and freshly ground black pepper
1/4 cup chicken stock
1 tablespoon stone-ground mustard
Directions:
In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.

Stir in the ground mustard. Serve warm. ~~ENJOY~~

Savor The Flavor is starting out this month by thinking about “All Things Valentines Day”.

Savor The Flavor is starting out this month by thinking about “All Things Valentines Day”. 

SWEETHEART PUNCH

Ingredients:

1 - 64 ounce container of V8 Strawberry Lemonade of your choice.

1 liter Sierra Mist or Sprite

1 1/2 quart container of raspberry or strawberry sherbet 

Directions:

Chill strawberry lemonade and sierra mist for a few hours.

Pour the strawberry lemonade and Sierra mist in a gallon pitcher or punch bowl.

Stir to combine flavors.

Pour mixture into mason jars and top with a scoop of sherbet.

Serve immediately.~~ENJOY~~

SHRIMP SALAD LETTUCE CUPS

Ingredients:

1/3 cup mayonnaise

1/2 teaspoon lemon juice

1/4 teaspoon dill weed

1/4 teaspoon seafood seasoning

1/8 teaspoon salt

1/8 teaspoon pepper

1/2 pound cooked shrimp, chopped

1 green onion, sliced

2 tablespoons chopped celery

1 tablespoon diced pimientos

2 heads endive, separated into leaves

Directions:

In a small bowl, combine the first six ingredients. Stir in the shrimp, onion, celery and pimientos. Spoon 1 tablespoonful onto each endive leaf; arrange on a platter. Refrigerate until serving. ~~ENJOY~~

February 7, 2020 is “National Fettuccine Alfredo Day”

Fettuccine Alfredo

Ingredients:

Kosher salt

1 pound fettuccine

1 1/2 cups heavy cream

6 tablespoons unsalted butter, cut into cubes

1/4 teaspoon freshly grated nutmeg

Freshly ground pepper

1 cup grated parmesan cheese (about 2 ounces), plus more for topping

Directions:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.

Meanwhile, combine the heavy cream and butter in a large skillet. Bring to a simmer over medium-high heat, whisking to combine. Whisk in the nutmeg and 1/2 teaspoon each salt and pepper. Keep warm over low heat.

Add the pasta and cheese to the sauce. Increase the heat to medium and toss to coat, adding the reserved cooking water as needed to loosen the sauce. Transfer the pasta to bowls and top with more parmesan. ~~ ENJOY~~

VALENTINES DAY LASAGNA (Crockpot  or slow-cooker)

Ingredients:

1 lb Ground Beef

1 jar regular size spaghetti sauce

1 28 oz can crushed tomatoes Italian or Basil, Oregano & Garlic Flavored

12 oz ricotta cheese

1 1/2 cups mozzarella cheese

1/2 cup parmesan cheese

1 egg ~~ENJOY~~

1/3 cup water

1 teaspoon garlic powder

1/2 teaspoon pepper

1/2 onion chopped

1 package 8oz no-cook lasagna noodles

salt to taste

Directions:

Brown ground beef and chopped onions until no longer pink. Drain, and return to pot.

Stir in pasta sauce, canned tomatoes and 1/3 cup water on medium heat. Bring to a boil, then reduce heat to low to simmer while you prepare the rest of the ingredients.

Dump ricotta cheese in a bowl with the egg, stir well until combined.

Pour 1/5 of your meat sauce into the bottom of a greased Crock Pot and top with a layer of dry noodles. They won’t fit perfectly, you’ll need to break off bits and pieces all over the place (I’d consider wearing safety goggles for this job) and overlap them some – but no worries, it’ll all work out in the end.

Spread a ricotta cheese mixture on top of noodles. I've found it's easiest to squeeze mixture out of a zip lock. (see image below recipe).

Sprinkle with parmesan cheese, followed by mozzarella. I use more mozzarella than parmesan.

Repeat steps 3 and 4 until you have 3 layers of noodles or are simply out of ingredients. It’s hard to mess this up – the most important part is to make sure there is a layer of sauce touching each layer of noodles so that it will “boil” while cooking. Cook on LOW for 4-5 hours. During the last hour, pour the extra 1 Cup Mozzarella on top so it will melt and look lovely by dinner time~~ENJOY~~

February 25, 2020 is “Clam Chowder Day”

MANHATTAN CLAM CHOWDER

Ingredients:

1 1/2 tablespoons olive oil

1 large Spanish onion, chopped

1 1/2 celery stalks, chopped

7 cloves garlic, minced

Pinch crushed red pepper

1/4 cup tomato paste

3 sprigs parsley

3 sprigs fresh thyme

1 bay leaf

1 large waxy-style potato (about 3/4 pound), diced

5 cups clam juice (five 8-ounce bottles clam juice)

One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped

1-1/2 cups minced clams, drained (about four 6-1/2 ounce cans)

1 tablespoon kosher salt or to taste

Freshly ground black pepper

2 tablespoons chopped parsley for garnish

Directions:

Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately. ~~ENJOY~~

RED WINE RISOTTO WITH PEAS

Ingredients:

3 1/2 cups canned low-salt chicken broth

3 tablespoons unsalted butter

1 cup finely chopped onion

2 garlic cloves, minced

1 cup arborio rice, or medium-grain white rice

1/2 cup dry red wine

1/3 cup frozen peas, defrosted, optional

1/4 cup chopped fresh Italian parsley leaves

1/2 cup grated Parmesan, plus additional for garnish

Salt and freshly ground black pepper

Directions:

Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer. At this point, the risotto can be made 4 hours ahead. Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed.

Bring the remaining broth to a simmer, then cover and keep it warm over very low heat. Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes. Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Add the 1/2 cup of Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve. ~~ENJOY~~

MIX BERRY CRISP

Ingredients:

12 ounces frozen berries (blueberries or raspberries)

1/4 cup sugar

2 teaspoons cornstarch

1/2 cup plus 2 cups crisp topping, recipe follows

TOPPING: 

5 ounces all-purpose flour, approximately 1 cup

2/3 cup sugar

1 1/2 cups chopped nuts such as; walnuts, pecans, or almonds

1 1/2 cups crushed crackers, gingersnaps or cereal

4 ounces unsalted butter, cubed and chilled

Directions:

Place the flour, sugar, nuts and crackers into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.

Do you know what a “grunt” is? A Slump?

A dessert, traditionally served on America's east coast that is a combination of a pie and a cobbler. It consists of fruit, most often berries, which are cooked beneath a crust of biscuit dough. ... A Grunt is similar in preparation to the Slump with the exception that the Grunt is steam cooked and the Slump is baked.

CHOCOLATE COVERED PRETZELS

Ingredients:

2 bags chocolate chips (dark or milk chocolate)

1 bag pretzels (logs work well for this, but you can try any of the medium to thick variety of twists)

Chopped nuts, for garnish, optional

Colored nonpareils, for garnish, optional

Sprinkles, for garnish, optional

Coconut, for garnish, optional

Crushed cookies, for garnish, optional

Directions:

Melt chocolate in double boiler over medium heat on stove top. Using tongs, or your fingers, quickly dip pretzels in chocolate allowing the excess to run off. Place dipped pretzels on waxed paper lined cookie sheets. Sprinkle with chopped nuts, colored sugars or other toppings. Allow to harden. You may need to refrigerate for a while to help this along. Once hardened, remove from sheets and store in a cool location, with waxed paper between layers.

Tip: Package pretzels in clear cellophane bags or in vase for festive gift giving!

Hint: Get your children and grandchildren involved and watch their creativity show. ~~ENJOY~~

Next month, Savor The Flavor will be bringing you “Everything Green” for St. Patrick's Day.  Thank you for making us part of your day~ See you next month.

Deborah L. Reed, Editor of “Savor The Flavor”