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Roasted Squash with Tomatoes

Here lies the newest caveat.  Beware of the expanding job description; wiser ones than I have been snared by the sentence fragment, " Just one more thing..." We are here this week to avoid adding that one more thing. We are here to produce that elegant looking meal, that uses few ingredients and tastes great! Sceptical?I used to be that person, you know the one. Ever vigilant to always look to the left then to the right!  Ever mindful to follow all the rules of etiquette.

Don't laugh! It will happen to you one day, unawares you'll come to the realization that, "Yes, I did bite that stale biscuit on the way through the kitchen." Hunger will come to attack. Food is needed quick and as long as you're spending the calories anyway, it might as well be delicious. Here is one of the remedies that I stumbled upon, on the way to staving off the hungries.


Roasted Acorn Squash with Tomatoes

Ingredients

• 2 medium acorn squash
• 2 green onions or scallions, thinly sliced
• 2  -  14 oz. cans chopped tomatoes with herbs
• 3 cloves garlic, minced
• 3 tablespoons of cooking oil, butter, or bacon fat
• 1 teaspoon ground coriander seed
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• freshly ground black pepper

Directions

1. Preheat the oven to 325 degrees F.
2. Peel and cut acorn squash into wedges. Trim the green onions and slice into diagonal bite-sized pieces. Set aside.
3. In a large skillet, pour some bacon fat (if you have it) oil, or butter over medium heat to melt. Add the squash to the pan and brown; remove, set aside. Add green onions to the same skillet and saute.
4. Stirring occasionally, cook the onions for 10 minutes, or until they begin to wilt. Mix in the garlic, coriander, nutmeg and other spices. Cook the mixture 2 minutes more; then remove the pan from the heat. Add tomatoes to the pan and toss well.
5. Layer the squash and tomato mixture into a baking dish. Bake for 35 minutes or until the squash tender and beginning to brown. Serve immediately.

Four is Enough

In the spirit of the inspired quote, "The impossible I can do immediately, miracles take a little longer." I will show you, that you don't need a lot of ingredients in the house to eat well. In the spirit of Karnack the Magnificent,  I will show you progressively this week, how to make something to eat using four ingredients, then three ingredients and then finally on Friday, using two ingredients. When you put all three of the entrees together, you will have a three-course meal with a total of nine ingredients. Now, for the sake of clarity, this doesn't include condiments, water or spices.

All of which information will come in handy when you are going through one rite of passage or another, have also had no time to shop and the natives are restless. Bring something like the following menu out of a supposed Hubbard bare kitchen and you will be elevated to superhero-like status with the ones that you love. I mean, who doesn't want to hear, Mom, you're my hero.....sandwich?"



Roasted Chicken with Herb Cheese, Jalapeno and Lime Stuffing

Ingredients

• 1 (4 pound) whole chicken
• 1 - 8 oz. package cream cheese
• 1 jalapeno pepper (diced finely)
• 1 lime
• 5 cloves garlic, crushed
• 2 teaspoons salt
• 1/8 teaspoon ground rosemary
• 1/8 teaspoon basil
• 1/8 teaspoon parsley

Directions

1. In a bowl, mix the salt, parsley, basil, rosemary, jalapeno pepper, 1/8 teaspoon lime zest and cream cheese. Loosen the chicken skin on the breast and legs, taking care not to tear the skin. Stuff the cream cheese mixture under the skin, and smooth. Cover chicken, and place in the refrigerator for 24 hours.
2. Preheat oven to 500 degrees F. Stuff the chicken cavity with the garlic. Place the chicken on a rack in a roasting pan.
3. Squeeze the juice of the lime over the chicken.  Roast 15 minutes in the preheated oven. Reduce heat to 400 degrees F and continue roasting 1- 1/2 hours, or until the juices of the chicken run clear from the thickest part of the thigh. Cover the top with foil if the skin is getting too browned. Let stand 20 minutes before carving. Serve with the pan juices poured over.

Chicken and Dumplings

Food trucks have had an all new buzz created by the reality show, The Great Food Truck Race. (Have they run out of things to "reality show" about? However, their popularity is not based on the inevitable "buzz" surrounding a television show. Left-handed silverware market excluded, they have indeed carved out a niche in their own market segment. From the double decker truck in LA (the lower deck takes orders and the top deck has patron seating), to dim sum and cupcake trucks, the craze came from the accessibility to the food. They never needed media approval ratings, and never will. 

They have also came a long way from the "roach coach" of old. Even though some of them may well be an FDA approved way to build the immune system. Others will be described as an efficient way to get folk to appreciate a home-cooked meal. I still happen to be a fan of the food truck, on a case-by-case basis. Can you appreciate a massive segue to get to the main event? Well, here it is. Eat at home. Oh, by the way, there is no separate bread recipe today, because this is a one-pot meal. It's in there.

Chicken and Dumplings 

Ingredients

1 (3 pound) whole chicken 

half a stalk of celery (diced)

1 white onion (diced)

3 carrots (diced)

4 cubes chicken bouillon

2 cups all-purpose flour

2  teaspoons b

baking powder

1/3 cup salted butter (5 1/3 tablespoons)- frozen

1 cup buttermilk

1 teaspoon salt

shaker jar thickener:

2 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

   Directions

1. Fill a large pot with water, and add whole chicken, diced onions, carrots, and celery. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
2. Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
3. In a medium bowl, stir together flour, baking powder, and salt. Cut in frozen butter until  flour reaches a coarse corn meal consistency. Toss in parsley flakes. Add cold buttermilk until the flour is just incorporated. The dough should be very stiff.
4. Return broth to a boil. Add bouillon cubes; stir until cubes have dissolved. In a quart shaker jar, or a small bowl, put 2 tablespoons of flour and 1/4  teaspoon of each : salt, pepper, onion powder and garlic. Fill the jar halfway with cold water and shake until combined. In a bowl, add 1/4 cup cold water to the flour mix, and stir. Pour the flour paste into the pot and stir from the bottom until incorporated.
5. Add chicken meat, and stir.

1. Using a tablespoon, pick up the dough. Hold over boiling broth, and push the dough into hot broth, until all the dough has been dropped in. Stir, cover, and simmer for 20 minutes.Serve hot.  

Old Fashioned Chili and Cornbread

After a night up with my newly immunized granddaughter, the cavalcade of footsteps in the house jolted me awake. I lifted my head from the pillow and asked in a muffled voice,"Is there coffee anywhere in my future?"  If the tumbleweed passing by the doorway wasn't enough of  a hint,  the resounding chorus of crickets solidified the verdict that I was the only one around to do something  about my dilemma. But, it wasn't going to be now 'cause I wasn't even awake.

Later on that day......  The thought of dinner came frantically to mind. I realised that I had a hankering for some good old fashioned chili. As it turns out this dish can be made two ways: on the stovetop or in the crockpot! Depending on whether this a time-week or a money-week (some say, that you either have time or money) prepare it accordingly. 


Mima's Chunky Chili 

Ingredients

• 2 pounds lean ground beef
• 1 (29 ounce) can chopped stewed tomatoes
• 2 (29 ounce) can tomato sauce
• 1 1/2 cups chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons garlic powder
• 3 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon white sugar
• 1/8 teaspoon ground cayenne pepper
• 2 cups canned pinto beans, drained and rinsed
•  hot sauce (to taste)

Directions

1. Place ground beef in a large, stock pot. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. Add  the vegetables to a large kettle. Saute in the pan until slightly soft; 5 minutes or so. Add the remaining ingredients to same pot. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally. Serve piping hot, with shredded cheddar, fresh chopped onions, fresh chopped bell pepper and the following cornbread recipe.

Sweet Cornbread

Ingredients

2 1/3 cup all-purpose flour

1 cup yellow cornmeal

1/2 cup white sugar

2/3 cup vegetable oil

1 teaspoon salt

4 teaspoons baking powder

2 eggs (beaten)

1 2/3 cup milk

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 11 inch rectangular pan.
2. In a large bowl, combine flour, cornmeal, salt and baking powder. Cream together sugar and vegetable oil. Stir in eggs and milk into the creamed mixture until well combined. Pour the wet ingredients into the dry until just moistened. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Post-Halloween Hungries?

I am aware chocolate has been named the official currency of Halloween, but please allow me to interject some sanity into the mayhem and chaos. Although I must say that it has been nothing, if not entertaining, watching the little tykes do the math of parlaying four bite-sized anythings into a full-sized candy bar. So, in honor of the future corporate raiders of your household, I would like to suggest some nutritional sustenance for when they come up for air.


As anyone who has read my blog may have noticed, I'm basically a pastry chef. This week I've been influenced by a new friend of mine to feature belly-warming comfort food. Since he was instrumental in this transformation, I would like to feature one of his recipes in this, a week of delicious soups/stews and  accompanying breads, to soak up the wonderful juices in the bowl. Go over and check out his site for more tasty and exciting recipes. Now, to the the main course:



Hearty Beef Stew

2 lbs. Beef Stew Meet Cut Into Bite Size Pieces
3 Cups Beef Stock
Extra Virgin Olive Oil
1 Tablespoon Salt
1 Tablespoon Ground Black Pepper
1 Tablespoon Paprika
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
1 Teaspoon Cayenne Pepper
1 Teaspoon Dried Oregano
1 Teaspoon Dried Rosemary
1/8 Teaspoon All Spice
1 Tablespoon Cocoa Powder
3 Tablespoons Unsalted Butter
1/2 lb. Button Mushrooms, Sliced Thinly
1 lb. Potatoes Cut Into Bite Sized Pieces
1 Cup Diced Carrots
1 Cup Chopped Celery
3 Tablespoons Flour

Heat large stock pot over medium heat and coat with 1 tablespoon olive oil. Place stew meat in a large mixing bowl and add salt, pepper, paprika, onion powder, garlic powder, cayenne pepper, oregano, rosemary, and all spice. Toss until all the meat is evenly coated. Put seasoned meat in single layer in stock pot and sear all sides of beef. Remove once browned and continue in batches until all stew meat is browned. In the same stock pot add butter and heat until melted then add flour and whisk until a smooth and golden brown paste forms. Then add beef stock and cocoa powder slowly while continuing to whisk in order to avoid lumps. Add browned stew meat back into stock pot with liquid, cover, and cook for 45 minutes.

After 45 minutes of cooking add vegetables and continue cooking over medium high heat for 1 hour or until all vegetables are tender. If consistency appears too thick then add 1 cup water. Remove from heat and serve hot.

I like serving this along side a warm and buttery croissant however feel free to serve your favorite bread because I can guarantee you will want to mop every bit of rich goodness out of your bowl. A perfect remedy for a cool autumn night.

http://www.joeysbites.blogspot.com/


Easy-Cheesy Rosemary Foccacia 

Ingredients

• 1 teaspoon white sugar
• 1 (.25 ounce) package active dry yeast
• 1/3 cup warm water (110 degrees F/45 degrees C)
• 2 cups all-purpose flour
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon Italian seasoning
• 1/4 cup good quality Parmesan cheese
• 1 fresh bunch rosemary sprig
• 1/4 cup coarse sea salt or other coarse salt

Directions

1. In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
4. Preheat oven to 475 degrees F (245 degrees C).
5. In a small saucepan warm the Italian seasoning and Extra Virgin Olive oil for five or ten minutes to infuse the flavors; strain and set aside.
6. Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and break the stems of rosemary into sprigs and insert into the dough. Sprinkle with the salt and the parmesan cheese.
7. Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, remove after about 10 minutes. If you like it crunchier and darker in the outside, it may take about 20 minutes.

Creme Puffs (Traditional recipe)

Happy Friday to all! As promised, below find my traditional recipe for the creme puffs, shown on the cover page of my blog. Easy to make, they can make a confident baker out of all of you out there that think that you can't make an elegant dessert. An impressive dessert that  can be whipped up in under an hour!  How can you beat that?

Ingredients

Pastry

1/2 cup butter

1 cup water

1/4 teaspoon salt

1 cup all-purpose flour

3 eggs

2 teaspoons vanilla

1 tablespoon sugar (optional )

Filling

 1/2 cup whipping cream

1 tablespoon sugar

1 teaspoon vanilla extract

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Begin stirring to cool the dough slightly. Using a wooden spoon or stand mixer, beat in all of the eggs at  one  time, mixing well. Use piping bag to swirl dough onto parchment on cookie sheet.
3. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Bake until lightly browned,  (about 20 minutes) then poke a hole in the base of each to let the steam escape.  
4. Whip the remaining cream, sugar and vanilla extract until stiff peaks form.
5. When the shells are cool, split and fill them with the whipped cream using a pastry bag to pipe into the shells.
6. If desired, melt 1/4 cup semi-sweet chocolate chips and a drop or two of water and drizzle over filled creme puffs.