Small Kitchen Stories: Meatballs and Lentils

  The first twinges of Spring make their selves known to me when I hear whispers: It is now OK to empty out the Winter Emergency Pantry Supplies.
  Thus it was time to do something with the box of lentil soup and the vacuum packed chicken meatballs.


Lentil Stew with Chicken Meatballs

Chicken Meatballs, pre cooked.  Mine were caramalized onion and delicious.
Lentil Soup Box.  Mine was "organic" and compellingly good.
Cauliflower or any veggy needing to be cooked rather than trashed.
Wine.
Mustard.
Mushrooms.

Ok, it is another Rice Pot dinner.  Into the Rice Cooker add in some olive oil ( forgot to add to the list above; so you get the idea this is a lazy cooking effort ) and heat up to sizzling.  Then add in the mushrooms and the veggys.  Saute a bit.  Add in the Lentil Soup and the Meatballs.  Throw in some wine and a dab or two of the mustard.  Put on the top and let it simmer for 25 minutes or so.

Dessert: sliced blood oranges topped with rice pudding!

Ta Da!

Small Kitchen Stories: Eggless- Rice Pudding with Ricotta Cheese

  This afternoon I was gifted with a small micro-waveable bowl of pre-cooked brown rice and a packet of dark raisins.
  My weekly shopping at Llyods always includes a small tub of rice pudding.  Ah, it was  time to make my own.
  This recipe is a re-do of a previously posted one.  But this time I use the above prepared rice and my beloved rice cooker.
  I was in shock as to how quickly the pudding came together to make it's plumpy texture..... and this time the recipe is egg-less.

In the Rice Cooker:

Simmer the raisins, milk, and a lump of butter.  Add in the microwaved brown rice.  Add in a handful of walnuts.  Add in a sprinkle of cinnamon.  Let simmer until the proper plumpy texture forms.  Add in a dose of sherry or some suhch libation.  Now turn off the heat and fold in a BIG ladle of ricotta cheese.  Pour into a lovely ceramic dish and cover with plastic wrap to cool.

Berries a top or a dried fruit compote would be lovely.


Beach Blessings,

Small Kitchen Stories: Cranberries and Pomegranate!

 This is a Tale of East Meets West.
  I was gifted a lovely Pomgranate and spent the required 20 minutes preparing it.  There was ony enough for one dessert bowl.  I needed enough for two!
  In the fridge I had some leftover homemade whole cranberry sauce.  Would it work to combine the too?
  This was a meeting of Middle East meets North East!  Or West Coast meets East Coast Bogs!  I contemplated the flavors before combining.  Compatible they would be.  But would the textures work?
  Combine I did!  Then I used it as a topping on sliced bananas.  Then just to make it even crazier East meets West I dolloped around the edges a ring of Eggnog!
  A truly lovely holiday dessert....... healthy too!

Ta DA!

Beach Blessings,  

Small Kitchen Stories: Scallop Pot

  Yet again I am beyond hungry, beyond tired, but needing a soul-warming dinner requiring me not to think or work.
  At the last Farmers Market Saturday I purchased scallops which I divided into small freezer destined portions.  The small pouches thaw out in a flash.
  Rice Pot to the rescue!


Lewes Farmer's Market Scallop Pot

Scallops
Golden Potatoes: small cubes
Carrots: small coins
Tomatoes: chopped
Onions: sliced
Dillweed, Chives
Olive Oil
Vermuth

Into the Rice Pot add a  big tablespoon of olive oil and heat to sizzling.  Throw in the potatoes, carrots and onions.  Stir, put on the top and let it rip until golden brown.
Throw in the tomatoes, and herbs, and let it cook down a bit.
Add in the scallops and a dousing of the Vermuth.  Put on the cover and cook about 5-8 minutes more or until the scallops are perfectly done.

Dessert was sliced pears with a big serving of rice pudding.

Ta DA!

Beach Blessings,

Small Kitchen Stories: Lloyds and Dinner

How to arrive in Lewes for a weekend and have a weekend of meals?

Llyod's Wonder Chicken with Lima Beans

Llyods is famous for thier Wonder Roast Chicken and local products from produce to Beach Plum jams!  Thus I grabbed the following: roast chicken, shelled limas, rice pudding, and pimento spread cheese, mixed greens, and seedless purple grapes.

First Meal: on a bed of greens top with slices of the warm chicken and the hot boiled limas, with sliced tomatoes.  Slices of sharp cheese...... all drizzled with olive oil and balsamic vinegar.  Dessert: sliced grapes on the rice pudding.

Second Meal: mixed green topped with the cold limas, slices of sharp cheese and chopped tomatoes topped with a favorite dressing.

Third Meal:  In a small covered casserole add in the following:  slices of  the chicken, limas, chopped tomatoes, and sliced mushrooms.  Douse with Vermuth.  Microwave until very hot.  Add in a big dollop of the pimento spread.  Stir around and serve in heated bowls.  Repeat the dessert above!

Ta DA!

I Love Dewey Beach: Small Kitchen Stories: Rice Cooker Meat-loaf & Pot...

I Love Dewey Beach: Small Kitchen Stories: Rice Cooker Meat-loaf & Pot...: Small Kitchen Stories: Rice Cooker Meat-loaf & Potato Mess!     Yet again I was chilled to the bone and beyond hungry.   I needed a big c...

Small Kitchen Stories: Rice Cooker Meat-loaf & Potato Mess!

    Yet again I was chilled to the bone and beyond hungry.   I needed a big comforting meal made with no brain power.
    I had a a nice amount of left-over Veal Meat-loaf and potatoes and onions that needed attention.  I smiled and got out the Rival Rice Cooker.
    I am almost too embarrassed to admit this mess of a meal.  Here it is and welcome to my table.


Rice Cooker Meat-loaf & Potato Mess

Veal Meatloaf, leftovers:  diced; I used about 1 cup.
Golden Potatoes: two, peeled and cubed
Onion: chopped
Olive Oil
Dillweed
A small amount of water
A small chunk of Cheddar Cheese

In the Rival Rice Cooker, heat up a big ladle full of olive oil.  Throw in the chopped potatoes and onions. Put on the top.  Let the mess get nice and browned. Add in the Dillweed.  If need be add a small amount of water to steam until done.  I used not even 1/4 cup of water.  Once the potato/onion mixture is done, then add in the diced meat-loaf.  Put on the cover for a few minutes until heated thru.  Throw in the cheese and gently stir until melted.  Serve!

A bowl of sliced grapefruit and strawberries was the perfect dessert.

Ta DA!

Small Kitchen Stories: Brown Butter Poached Salmon

Am I the last one on the block to learn this recipe or is this my invention alone?

Back from grocery shopping I was way too tired to "think up" a nice way to make my little salmon filet. The results of this brown-butter Salmon is so delicious, I went out to purchase another little filet for a repeat!

Brown-Butter Poached Salmon Filet

Salmon Filet: Giant, Rte 1: skinless filet

Olive Oil

Butter, unsalted, ~ 1 tablespoon

White Wine: need something that is slightly sweet

In a small pan with a lid add in the olive oil and heat until sizzling. Add in the salmon filet and let it brown for a few minutes.

Add in ~ 1 tablespoon of the butter.

Let this sizzle a minute or so.

Turn down the heat to simmer and add in a good slosh of the wine, but not enough to cover the filet.

Put on the cover and let it simmer until done, ~ 10 minutes or less, depending on the weight/thickness.

While it simmers, periodically baste it with the now syrupy-brown butter sauce.

I served this with steamed Butternut squash and a small fruit plate of blood-oranges.

Ta-DA!

Small Kitchen Stories: "Yappy" Oyster Corn Grit Stew

My inaugural new resident Lewes Happy Hour found me at the SPCA's Barkfest's, Irish Eyes "Yappy" Hour! Only dogs hip to best bar behavior were invited! Hilarious fun to watch the servers wind around not just drunk patrons but the overly-wiggly doggies too!

Once home I was crazy-hungry, with no patience for cooking. None the less, I whined and yipped for a great meal! I looked at the opened jar of oysters and asparagus and Ah-ha; this is the Yappy Hour inspiration.

Yappy Hour Oyster Corn Grit Stew

Jar of shucked Oysters and juice: half or full pint.

Whole Milk: enough for 2 to 4 soup bowls full

Asparagus: cut into small pieces

Cheddar Cheese: shredded, ~ 1/2 cup

Corn Grits, Instant: ~ 1/4 cup

Vermuth: 1/4 cup ( this is the Yappy Hour ingredient )

Dillweed: a good shake

Cocktail Sauce with Horseradish: a whopping tablespoon

In a good size saucepan heat the milk and the asparagus until the vegetable is nearly cooked. Add in the Corn Grits and stir until thick. Add in the cheese, Dillweed, and Vermuth and stir until smooth. Turn down the heat to a simmer and add in the oysters with the juice. Heat only until the oysters are just cooked. The frills will stiffen a bit. Do not overcook. Stir in the cocktail sauce. Serve in heated bowls.

*I will never again make the traditional Oyster Stew: this version is that good!

Ta Da!

Small Kitchen Stories: Oysters and LLyod's.

I am loving Llyods of Lewes; find it on Savanah Road. When I bomb into town I always pick up the newspaper and inevitably need what ever it is I forgot to bring with me!

This time I needed produce. As I picked up a package of sliced mixed color sweet peppers and a pint of fresh-made cucumber pickles, I was then inspired to make this into a first course after spying on sale jars of oysters! Ok, I now needed a lemon and cocktail sauce.

Small Kitchen Story: LLoyd's Oyster Appetizer

Layer in a dish:

Sliced Mixed Sweet Peppers

Sliced Cucumber Pickles

Chopped Tomatoes

Llyod's Fresh Jarred Oysters

Cocktail Sauce Dollop

Lemon, Squeezed on top.

It is that easy! Not quite a salad, not quite a pickle, but 100% Delmarva!

Beach Blessings,

Small Kitchen Stories: Lamb Muffelata Meatloaf

Another thawed tray of ground Lamb. What to do? I wanted a warm, comforting meal and left-overs too! Meat-Loaf baked in the Toaster Oven!

Oddly, the meat-loaf tasted very mild. Maybe the Muffelata olive mixture moderated the flavor?

Rte 1 Giant supplies all your needs, though lately I am stuck on Lewes's Llyod's Market!

Lamb, ground, ~ .5 pound

Oatmeal Flakes, ~ 1/2 cup

Mustard, Grey Poupon, ~ 2 Tablespoons

Egg, 1

Muffelata: ~ 1/4 cup

Marjoram, ~ 1/4 Teaspoon

Preheat the Toaster Oven to 450 degrees

Mix all of the above and form into a nice oval shape. Place in a Pam-sprayed ceramic baker.

Bake for ~ 45 minutes.

*I surrounded my meat-loaf with cut up golden potatoes sprinkled with salt and pepper.

*Dessert was sliced Blood Oranges topped with Cinnamon.

Ta DA!

Small Kitchen Stories: Hannukha Lamb "Seder" Shank!

Who does not adore Giant Foods? At holiday time I love the entranceway filled with festive greenery and gift food items.

In preparation for Hannukha I shopped the end-cap only to find Matzoh and Gefilte Fish! Then over to the meat case I discovered, the "Sedar (sic) Bone", a shank half, very meaty and priced at $1.68!

Giant, you are killing me with laughter if the above situation was not so pathetic.

Foods such as the Seder Paschal Lamb Bone, Matzoh and Gefilte Fish are for Passover which is celebrated in Spring! In 2012, the first Night of Passover begins on Good Friday!

Dearest Giant, this time of year for Hannukha, we are looking for Golden Potatoes, Sour Cream, and Apples to make for Latkes with applesauce!

However, not one to pass up the bargain lamb for $1.68; I asked the Butcher to bring me 6 or 8 more! Even odder, I was informed that per "lamb case" there is only One Sedar (sic) Bone! ****Hilarious!****

Here is the Small Kitchen Recipe. This is how my Mom makes a leg of lamb, and most likely as did her Mom and all my direct maternal relatives before me!

Giant "Sedar Lamb Bone": or find a nice shank half. Mine was just over one pound.

Yellow Mustard: Grey Poupon, the classic original.

Yellow Potatoes: halved.

Baby Carrots: whole.

White Wine.

Preheat the oven to 400 degrees. I used my toaster oven!

Smear the Lamb Shank with the mustard. Make certain to smear the bottom and sides, covering every little bit. Put into a nice deep baking dish. Wedge in the potatoes and the carrots. Pour in a layer of wine.

Bake for ~ 1.25 hours. 1.5 hours maybe too long.

When done, the lamb will have a dark baked on crust and oozing clear juices.

Serve with sliced oranges and kiwis sprinkled with Cinnamon.

To All My Dear Readers: Happy Hannukha, Merry Christmas and a Very Happy New Year!

Beach Blessings,

Small Kitchen Stories: Oatmeal-Yogurt Pancakes.

Sunday mornings I crave a special breakfast with a minimum of fuss. My body no longer does well on traditional pancakes or French Toast, yet that is what I wanted! I wanted that buttery crispness followed by drafts of my own Assam/ Darjeeling blend tea!

As I woke up I remembered a South India recipe I lived on in my vegetarian youth: Oatmeal-Yogurt Pancakes a.k.a Diliya Dosa. Ah, my minimal but well stocked pantry could provide! All I needed was the quick cooking oatmeal and Greek-style Yogurt! I even found a jar of Ginger Chutney!

Serves Two.

Quick Cooking Oatmeal Flakes: ~ 1/2 cup

Greek-Style Yogurt: ~ 1 cup. *It is important to use the Greek-style Yogurt.

Ginger Chutney: 1 teaspoon

( Minced Onion and fresh Ginger would be nice for a brunch or light Supper ).

Butter: the real stuff!

Add the Oatmeal Flakes into the Yogurt to get a thick consistency. Add in the Chutney. Let this mixture sit 5 minutes or even overnight!

To a skillet add in a big tablespoon or two of the butter and heat until bubbling. Add in small tablespoons of the mixture. Pat it with the back of the spoon to make the round pancake.

On each side saute until nice and brown.

Serve on heated plates with a side of the chutney or even maple syrup!

Ta DA!

Beach Blessings,

Small Kitchen Stories: Rice Pudding with Ricotta

OOhhhh, what to do with that left-over rice? Make Rice Pudding! This is a stove-top recipe that goes together in a flash. Let the rice with the milk and raisins soak while you have breakfast and then cook it afterwards.

The Ricotta addition makes it taste very "Euro".

Rice Pudding with Ricotta

Leftover Rice: I had Jasmine.

Milk to cover the rice. I even added in some left-over Eggnogg!

Egg: beaten

Cardamom

Raisins: soaked in hot water. Add in some Marsala or Sherry if you wish.

(Honey or sugar is not required as the raisins add more than enough sweetness.)

Ricotta: Big Dollop

Soak the raisins in the Marsala/Sherry and boiling water to cover. After soaking; drain.

In a nice deep pan soak the cooked rice with the milk to cover. As well add the beaten egg. Soak while you have breakfast!

Add in a dash of ground Cardamom and the drained raisins.

Turn the heat on low and stir often until the rice pudding bubbles.

Turn off the heat and fold in a big dollop of the Ricotta.

Pour into a lovely ceramic bowl.

*I serve this topped and drizzled with a fig and orange compote.

Ta DA!

Small Kitchen Stories: Greek-Style Eggplant & Turkey Bake

I was craving the New York Times Cookbook: "Eggplant Moussaka" of my Youth! It was a Sunday affair which took hours to prepare and minutes to devour.

I had no intention of devoting such labor but I wanted the end-result! I had no ground lamb but I did have "organic" Ground Turkey and a small eggplant.

This dish astounded me! My rendition tastes of Lamb and the Bechamel sauce although neither are in the dish! Although one pound of Turkey is used; if you are to serve more than three people.... load up on side dishes as this main course will be demolished.

Our Giant, Rte 1 supplies the ingredients.

Greek-Style Eggplant and Turkey Bake

Big Baking dish smeared with Olive Oil

Pre-heat oven to 350 degrees

Ground Turkey, "Nature's Promise" Brand, 1 lb.

Onion, sliced

Mushrooms, one big handful chopped

Spinach, three big handfuls, chopped

Eggplant with the peel, sliced

Dill, Marjoram, Celery Seed

White Wine

Olive Oil

Feta Cheese, Giant Brand

Greek Yogurt, Cabot Brand

In a big saute pan add in a generous amount of olive oil. Saute the onions and mushrooms. Add in the ground Turkey and brown. Add in the chopped spinach, the herbs, and saute until wilted. Add in some wine and simmer a few minutes.

Layer the above mixture into the baking dish.

Now add more olive oil to the pan ( no need to wash it! ) and throw in the eggplant slices. Just toss around until the eggplant picks up all the olive oil and adds some color.

Layer this on top of the meat mixture.

Now strew the top with lots of big Feta crumbles.

Now strew big dollops of the Greek Yogurt until you have a nice layer.

Sprinkle the top with more olive oil.

Bake at 350 degrees for 50 minutes.

Dessert was Pomegranate with Cardamom and Honey.

Ta-DA!

Kitchen Clean Out: A New Life!

Last year I determinedly sorted thru all my clothes; both old and new. What I was left with revealed the old life gone and the new life gained; my Beach-y Life!

But I never would have guessed that this year's Big Task of cleaning and re-organizing every Kitchen nook and cranny would reveal the same.

A life-time ago I had a baking life! Rustic Italian Breads, and 1800's Era English Scones was a weekly pursuit. Beautiful handmade baskets once used for rising the dough now are used to house produce.

A life-time ago my stove-top saw multiple pressure cookers churning out big soups and stews. The cookers are now sadly decimated and in the shed waiting disposal.

The 15 year-old electric Wok died; but I think a new small one is worthy for Small Kitchen Stories.

What is new? It is not so much what is new as what I have shed. Cooking now is given over to less energy use in pursuit of quick delightful meals. The oven is only used in cold weather when it is time to indulge in seasonal "comfort foods".

My adored Bosch Mixer still sits on the counter, but is rarely needed. Instead of using the "chopper": I enjoy the time prepping with a knife!

Daily kitchen life is now: grilling with the Pannini Press, sauteing, rice made in the fancy "R2-D2" noise-making cooker, lovely ceramic bakers for baked fish or chicken legs, covered casseroles for steamed vegetables, and pretty little bowls for sliced fruit.

Small Kitchen Stories: I'm happy to be at your table.

Small Kitchen Stories: Baked Veal Steak "Granny-Style"

Pulling out of the oven fragrant Lemon Squares; I wanted to make further good use of the oven energy. I was way too tired for anything complicated. I wanted a Sunday Dinner thrown back to the 1950's!

That did it! The Veal Steak that was to be simmered was now to be baked.

This is a Two Way Recipe: The second day, boil up Egg Noodles and top with the leftover gravy, meat, and vegetable bits with a swirl-in dollop of ricotta cheese.

Our favorite Giant, Route 1, provides the ingredients.

Baked Veal Steak "Granny-Style"

Veal Steak, "cubed" and pounded with a meat hammer.

Onions, sliced

Mushrooms, sliced

Red Sweet Peppers, sliced

Potato: diced small

Mushroom Soup thinned with White Wine: I used the "Organic" Pacific brand.

Celery Seed

Thyme

Olive Oil

Second Day: Ricotta Cheese and Egg Noodles.

In a ceramic baking dish smeared with olive oil, lay on the veal steaks. Layer on the vegetables. Pour on the Mushroom Soup which has been thinned with the wine. Sprinkle with the herbs. Bake at 350 degrees for ~ 50 minutes.

Dessert: Lemon Squares!

Ta-DA!

Small Kitchen Stories:Panned Veal Loaf with Ricotta Sauce

Sometimes I get a notion for a fancy-rich-gild-the-lilly dinner. As the dish is so filling; 8 oz of ground Veal easily serves two.

This Veal Loaf is made in a saute pan.

Panned Veal Loaf with Ricotta Sauce

Ground Veal, 8 oz

Egg, 1

Ketchup or Chili Sauce

Oatmeal/Bread Crumbs

Dillweed

Combine the above and let it sit in a bowl in the fridge for at least one hour.

Onion, Sliced

Mushrooms, Sliced

Plum Tomatoes, Chopped

Olive Oil

White Wine and Water

Ricotta Cheese, Big Dollop

Greek Yogurt, Smaller Dollop

In a big saute pan add in the olive oil and heat. Form the Veal Loaf into a long shallow oblong and gently place in the pan. Brown on one side for 5 minutes and flip it. Add in the sliced onion and mushrooms, let brown, and then add in the chopped tomatoes. Add in a good dose of wine and water until half way up the Veal Loaf. Cover and let simmer for 25 minutes. Turn off the heat and add in the dollops of Ricotta Cheese and the Greek Yogurt. Swirl it into the juice and vegetables. Turn the heat on low just to heat up the sauce.

I served this with steamed spinach and steamed butternut squash.

Dessert: Clementines Sliced with Cardamom, drizzled with honey.

Ta DA!

Small Kitchen Stories: Pear and Cranberry Sauce Pie

I love cranberry sauce. I like pears too, but I had way too many wasting away in the fridge. Thus I was inspired to make this pie. Our favorite Rte 1 Giant supplies the ingredients.

Pear and Cranberry Sauce Pie

Mixed Pear "bag": I used the Bosc and Red Bartletts: thin slices, ~ 5 cups

Cranberry Sauce: ~ 1 cup

Tapioca: 2 Tablespoons

Sugar: ~ 1/2 cup

Cinnamon and Cardamom

Grand Marnier

Butter

Giant or Pillsbury Ready-Made Pie Crusts, 2.

Pre-heat the oven to 350 degrees.

In a bowl combine the fruit, cranberry sauce, spices and a dash of the Grand Marnier. Then fill the bottom pie crust. Top with lots of butter pats. Top with the second crust, crimp and make decorative steam slits.

Bake for ~ 50 minutes.

Ta Da!

Small Kitchen Stories: Pasta with Cauliflower & Gorgonzola

I was craving a "fancy pasta" dish..... but dead-easy to make as I was tired from the day's hike. Off to Route 1 Giant you go to find the ingredients.

I am so charmed by this dish I am contemplating other choices: Broccoli and Feta or Carrots and Cheddar?

This dish requires a microwave. :-(

Pasta with Cauliflower & Gorgonzola

Pasta: I used tri-color ribbons

Cauliflower "Organic": cut into florets

Gorgonzola, crumbled

Butter

Ricotta Cheese: a nice glutinous touch but not mandatory.

Prepare the pasta and have it warm and waiting with a slathering of butter.

In a microwavable casserole dish place the vegetable and some water. Microwave until done. Drain. Mash up just enough to make small pieces.

Add in a generous wallop of the crumbled Gorgonzola, a big spoonful of the ricotta, and a dab of butter. Mix in and then cover and microwave for 1 minute (no more).

Mix again and gently toss with the warm and waiting pasta.

Desert: sliced Clementines doused with Eggnog!

Ta DA!