Pozole with Chicken

September 26, 2022

Pozole with Chicken

Nighttime temperatures are in the mid-50s this week, so I’m happy to announce the return of soup season in my house. Comforting and delicious, this Mexican-style Pozole with chicken is like a warm hug in a bowl.

Cooked chicken cut up next to a pot of broth.

Chicken Soup

It is interesting how certain foods and flavors promise solace. Soup is one of those foods that seems to provide a sense of well-being and warmth, both figuratively and literally.

The gold standard for comforting soups: chicken soup.

You can find some form of chicken soup made by mothers and caregivers in almost every culture in the world. My mom loves soups and served many to my brother and me when we were growing up. A steaming bowl of bisque, broth, or chowder certainly provides all the homey feels.

It’s fun to plan for various soups as we head into sweater weather. Some sort of brothy goodness is now a staple on my weekly menu plan. I like ones that pack some nutritional punch, so those that include protein, fiber, and veggies are at the top of my list.

In addition to chicken, this soup recipe features chiles and hominy.

Hominy

Have you had hominy? It’s corn but blown up. These kernels look like the recipients of lip filler.

Dried corn kernels are treated and soaked with lye or lime in a process called nixtamalization. Yes, really. Nixtamalization.

The soaking in the alkaline solution causes the kernels to swell and double in size. The result is a puffy, meatier version of corn with a pleasantly chewy texture. And that pouty, bee-stung look.

Dried ancho and guajillo chiles, fresh jalapeno, onion, and garlic.

Lessons Learned

Don’t be afraid of all the chiles in this soup. The dried ancho and guajillo chiles are mild and add sweet, smoky, and tangy notes. My husband and I don’t eat super spicy food anymore (hello, middle-age) and this recipe was just right for us.
Dark meat on the bone provides the best depth of flavor for a soup. If you insist on using breasts instead, at least leave it on the bone as it cooks.
Have fun with the garnishes! I chose bright, fresh, and pretty ones because they make me happy. Escabeche would be nice served alongside, too.

Hat Tips

Many thanks to Martha Stewart for her red chicken pozole recipe.

Close up of cumin seed being added to blender for the pepper paste.

Pozole with Chicken

Author: Betty
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes

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Ingredients

Units Scale

2 ½ lbs. chicken thighs and legs
2 Tbsp olive oil
1 white onion, peeled and quartered
4 cups low-sodium chicken broth
3 dried guajillo chiles, stem and seeds removed
1 dried ancho chile, stem and seeds removed
1 fresh jalapeño chile, stem and seeds removed
3 cloves garlic, peeled
1 teaspoon dried oregano
⅓ cup fresh cilantro
½ teaspoon cumin seeds
2 tablespoons fresh lime juice
1 teaspoon salt
1 can (29 ounces) hominy, drained

Garnishes: lime wedges, sliced radishes, chopped cilantro, tostadas, or tortilla chips

Instructions

Heat 1 tablespoon of oil over medium-high heat in a Dutch oven or large pot. Salt and pepper the chicken before adding it to the pot, skin-side down. Cook 8 minutes, flipping once, to brown.
Add 2 onion quarters, chicken broth, and 3 cups of water. Bring to a boil. Reduce the heat and let simmer uncovered for 20 minutes. Remove the chicken to a plate and keep warm. Strain the broth and return it to the same pot.
While the chicken is cooking, make the pepper paste: heat a skillet over medium-high heat. Once it is hot, add the dried ancho and guajillo peppers. Cook for 2 minutes, turning to blister on each side. Remove the peppers to a bowl and add hot water to fly submerge them. Let them soak for 10 minutes.
In the same skillet, add 1 tablespoon of oil and 1 onion quarter, jalapeno, and garlic. Saute for 8-ish minutes over medium-high heat until everything starts to brown. Transfer the items to a blender.
Add the soaked chiles to the blender, plus ½ cup of the soaking liquid. Add oregano, cilantro, cumin, lime juice, and salt. Blitz it all together until smooth.
Pour the pepper paste into the same skillet and simmer over medium heat for 10 minutes. The mixture will thicken and get darker.
Now, strip the chicken of the skin and bones. Chop the meat into bite-size pieces and add back to the broth. Pour in the pepper paste (all of it) and hominy. Simmer for 15 minutes or until heated through.
Dice the remaining onion quarter and add it to the garnishes that are served with the soup.

Apple Galette with Frangipane

September 22, 2022

Apple Galette with Frangipane

Here we are, knee-deep in apple season. What are you going to do with them? If you have apples, pastry cream, and dough, you can make Apple Galette with Frangipane.

Galette

What is a galette, you ask? It is a free-form, topless tart. I know that sounds a bit like a 1960s hippie chick but it’s not.

Originally, galettes were made in northern France as flat, round, rustic pies that could be savory or sweet. The dough edges were folded partway over the filling, rather than trimmed and crimped like a traditional pie.

Galette in mid-assembly. Dough topped with frangipane and apple slices being arranged.

Ina Garten uses puff pastry as the base for her fruit galettes. Jamie Oliver uses shortcrust pastry for his savory galettes. The apple galette we are making here involves buttery pie dough.

The star, besides the apples? Frangipane.

Butter, egg, almond flour, sugar, almond extract, and vanilla extract.

Almond Paste, Marzipan, Frangipane: What’s the Difference?

These terms have confused me for a long time. I know they are all made from almonds. But are they the same thing?

No.

The breakdown of what’s what and how it is used:

Almond Paste: Blanched ground almonds, powdered sugar, and egg whites. It has a coarse texture but is still soft and pliable. Add it to cakes, cookies, and other desserts that are going to be baked.
Marzipan: Peeled ground almonds, powdered sugar, and a tiny bit of water. It is a thick, smooth, slightly stiff paste that can be dyed in different colors and used like fondant as candy and decoration.
Frangipane: Almond meal, granulated sugar, eggs, butter, and sometimes milk. It is a soft, spreadable pastry cream. Spread it as a filling in tarts, croissants, and galettes before baking.

Almond paste and marzipan can be homemade but are also available to purchase ready-made in grocery stores and online. Frangipane is always homemade and needs to be used the same day.

Frangipane comes together quickly and is the base of this apple galette. Apples + almond frangipane = deliciousness!

Whole Cosmic Crisp apple, Granny Smith cut in half, and Cosmic Crisp slices.

Lessons Learned

Don’t be afraid of all the French words in this post. Galette = rustic pie, frangipane = almond pastry cream. You don’t have to pronounce them correctly for them to taste good.
The dough requires chilling time in the fridge. Don’t skip this step! The chilling will keeps the crust from flopping open and the contents from spilling out when baking.
We’ve recently talked a lot about apples so you know I am using Cosmic Crisp and Granny Smith here. Golden Delicious would also be a good pick because the slices bake up tender while still holding their shape. This is a galette, after all, so you want it to look good topless.

Hat Tips

Many thanks to Cooking Classy and Publix Super Markets for their apple galette recipes!

Apple galette assembled, folded, egg washed, and dotted with butter. It's ready for the oven!

Apple Galette with Frangipane

Author: Betty
Prep Time: 40 minutes
Chill Time: 1 hour plus 20 more min
Cook Time: 50 minutes
Total Time: 2 hours 50 minutes

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Ingredients

Units Scale

Crust:

1 ½ cups all-purpose flour
1 Tbsp granulated sugar
¼ tsp salt
½ cup butter, cut into small cubes
¼ cup ice water

Frangipane:

2 Tbsp butter, softened
1 egg
½ tsp vanilla extract
½ tsp almond extract
¼ cup granulated sugar
½ cup almond flour
¼ tsp salt

Filling:

3 apples
1 Tbsp lemon juice
¼ cup granulated sugar
1 Tbsp all-purpose flour
¼ tsp ground cinnamon
2 Tbsp butter, cut into cubes

Egg Wash:

1 egg, beaten
1 Tbsp water or milk

Instructions

Make the crust by combining flour, sugar, and salt in a bowl. Cut in the cubes of butter with a pastry cutter, or use your fingers to rub it in, until the mixture resembles a coarse meal. Pour in the water and stir to moisten the dough.
Lightly gather the dough and work it into a ball. Flatten it with the palm of your hand and wrap it in plastic wrap. Refrigerate for at least one hour or up to 3 days.
Make the frangipane by adding the butter, eggs, extracts, sugar, flour, and salt to the bowl of a stand mixer. Mix on medium speed until the ingredients are creamy. Cover and allow to rest in the fridge.
Prepare the filling by peeling, coring, and slicing the apples. The slices should be fairly thin, about one-quarter inch thick. Toss the slices with lemon juice, sugar, flour, and cinnamon.
Prep a rimmed baking sheet by lining it with parchment paper.
To assemble the galette, roll out the crust on a floured surface. Roll the dough into a 12 to 14-inch circle. Don’t make the dough too thick or too thin. It should be around ⅛-inch in thickness. Place the dough circle on the prepared baking sheet.
Add the frangipane to the center of the circle and spread outwards, stopping 3 inches from the edge, leaving a border.
Drain the apples of any accumulated juices and discard juices. Arrange the slices on top of the frangipane. Make it pretty, or not.
Fold the edges of the dough up and over the slices. Make folds every 3 inches or so and press gently so the dough adheres and seals edges together.
Dot the apples with the remaining 2 tablespoons of butter. This will ensure the apples don’t look dry after baking.
Finally, combine the egg and liquid for the egg wash. Brush the edges of the dough with the egg wash. Sprinkle with coarse sugar if you want.
Refrigerate the assembled galette for 20 minutes or up to 8 hours. Cover lightly with plastic wrap if refrigerated longer than 1 hour.
Preheat the oven to 350 F/176 C. Bake the galette on a rack in the middle of the oven for 40 to 50 minutes, or until apples are tender.
Cool completely on a wire rack before slicing.

Pasta with Preserved Lemon Alfredo

September 19, 2022

Pasta with Preserved Lemon Alfredo

Oh pasta, how comforting you are. Pasta with Preserved Lemon Alfredo combines three favorite cozy things: tender homemade egg pasta, tangy preserved lemons, and creamy Alfredo sauce.

Homemade Alfredo Sauce

Before I learned to cook, we used to be big fans of a restaurant chain that was famous for its Alfredo sauce. The sauce was served with warm breadsticks and a giant family-size salad that came with each order. I could drink that sauce, that’s how much I liked it.

So, once I started to cook on a regular basis, Alfredo sauce was one of the first things I wanted to learn. I found a recipe and made it. Wow, what a difference between the homemade and the restaurant version.

The original is Italian, of course, and is just butter, cheese, and pasta water melded together with hot pasta. Once the recipe jumped across the Atlantic, Americans added cream and garlic to the mix. Either way, it’s creamy, cozy, and so delicious.

This recipe shakes things up by adding preserved lemon.

Preserved Lemon

I made several quart-size mason jars of preserved lemons earlier this year. Now, I’m down to my last half jar and I’m sad about it. They bring a salty, tangy, citrusy hit to anything and everything to which you add them.

They can easily be found at specialty grocers and, yes, on Amazon. If you don’t have the fridge space for a giant jar of salted lemons, consider buying a smaller jar of preserved lemon paste. It works just as well and buys back some real estate on your fridge door.

The preserved lemon cuts through the rich Alfredo sauce with some acidity. It adds a bright and sunshine-y note to the dish.

So does the chard.

Swiss Chard

Swiss chard, sometimes called chard or rainbow chard, is a leafy green that falls somewhere between spinach and collard greens on the taste scale. It is slightly tender, slightly bitter, and can be used fresh or cooked. Chard is great in salads, soups, egg dishes, and as a side.

Plus, it’s pretty!

The leaves are large, green, and glossy. But it’s the stalks that are the showoffs, displaying various colors including white, red, pink, yellow, and orange. It really makes it easy to eat the rainbow.

Pasta with preserved lemon Alfredo in a black pan.

Lessons Learned

If the thought of butter and cream together in a sauce terrifies you, this may not be the sauce for you. I have used half-and-half in place of cream, but it didn’t taste quite as good to me.
Listen, you have nothing to prove to anyone. If you don’t have homemade pasta and don’t want to make it, use boxed. The sauce will be delicious on whatever pasta you make.
It is easy to make a paste from preserved lemons. Place a preserved lemon in the blender and blitz until smooth. Add a little of the brine if needed.

Hat Tips

Many thanks to Taste Cooking for their preserved lemon cream sauce recipe!

Pasta with Preserved Lemon Alfredo

Author: Betty
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 to 6 servings 1x

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Ingredients

Units Scale

1 lb. homemade or boxed pasta
1 tsp olive oil
4 cups Swiss chard, thinly sliced
1 cup heavy cream
5 Tbsp preserved lemon paste
½ cup butter
⅓ cup grated Parmigiano Reggiano
½ tsp crushed red pepper flakes

Instructions

Fill a large pot with 4 quarts of water and 1 tablespoon of salt and place on the stove. Turn on the burner to high.
While waiting for the water to boil, heat the oil in a large skillet or Dutch oven over medium heat. Add the chard and cook for 2 minutes or until just wilted. Remove the chard from the pan and set it aside.
Place the preserved lemon paste and cream in the same skillet and heat over medium, whisking continuously. Once it simmers, add the butter 1 tablespoon at a time, whisking after each addition. Remove the pan from the heat.
Add the pasta to the boiling water and cook for the time required. If you are using fresh pasta, cook for about 3 minutes. For boxed pasta, follow the package directions.
Return the cream sauce to the stove and heat over medium heat. Carefully dip a measuring cup into the pasta water and remove 1 cup of water. Add the pasta water to the cream sauce and whisk to fully combine.
Now, using a pasta server or tongs, lift some of the pasta out of the pasta water and move it directly into the cream sauce. Repeat until all the pasta is transferred. Toss pasta in the sauce to coat.
Add in the Swiss chard and crushed red pepper. Toss to combine and serve immediately.

Caramel Apple Upside Down Cake

September 15, 2022

Caramel Apple Upside Down Cake

Ready to enjoy all the fall vibes? Caramel Apple Upside Down Cake brings it regardless of what the weather looks like outside.

The Autumn Season

Have you found yourself wandering the aisles of Home Goods lately and eyeballing all the pretty autumn decorations, brushing your hand across the cozy sofa throws, and sniffing the harvest-themed candles? Me too.

Temperatures are cooling, leaves are changing colors, and the sun goes down earlier now in parts of the Northern Hemisphere. The thought of cool crisp weather and warm apple cider is so appealing.

Orange and red autumn leaves on a branch.

However, I am jolted back to the reality of 90-something-degree sunshine when I leave home decor stores and get into my stifling hot car. There is no way I am decorating with warm fleece anything on my couch just yet.

Even though Southern California weather is not cooperating to fulfill my autumnal longings, I’m not complaining. I’m thankful for the sunshine. And for the random rain showers like we’ve had the past week.

Swapping out current pillow slipcovers for some orangey ones and tucking pampas grass among other dried floral stems helps me shift into the autumn season while I wait for cooler days.

Plus, I’m baking with apples.

Two Golden Delicious apples, cup of brown sugar, stick of butter, and jar of cinnamon on a wooden cutting board.

Best Apples

Earlier, we talked about the best apples when making an apple pie. These same varieties work well when baking tarts, galettes, and cakes. I’ve been using a lot of Golden Delicious and Cosmic Crisp this month, with Granny Smith coming in close behind.

Because the apples are nestled in quick caramel at the bottom of the pan for this upside-down cake, you want a variety that is not going to turn to mush. The cake is flipped apple side up before serving so the pieces need to be tender yet still hold their shape.

Baking pan with poured caramel and sliced apples awaiting their fate.

I used Golden Delicious apples for this recipe. Yes, I sliced them crosswise because I was feeling ornery that day. But you can slice them however you wish.

Cake batter being spread over caramel and apples.

Lessons Learned

The pan size is flexible here. My 9-inch square pan was previously engaged when I made this, so I used a 7x11-inch rectangular pan and it worked out fine.
Don’t lick the spoon after stirring the caramel. Your tongue will be mad at you for several days.
If you really want to geek out by reading up on the best apple varieties for baking, take a look at J. Kenji Lopez-Alt’s side-by-side comparison. It is so enlightening!

Hat Tips

Many thanks to Sally’s Baking Addiction and Betty Crocker for their apple upside-down cake recipes and to Aaron Burden on Unsplash for the autumn leaves photo.

Caramel Apple Upside Down Cake

Author: Betty
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes

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Ingredients

Units Scale

Caramel Apple Topping:

¼ cup butter
⅔ cup packed brown sugar
2 apples, thinly sliced

Cake:

½ cup butter softened
1 cup granulated sugar
2 eggs
½ tsp vanilla
¼ cup milk
1 ⅓ cup all-purpose flour
1 tsp baking powder
½ tsp ground cinnamon
¼ teaspoon salt

Instructions

Preheat the oven to 325 F/162 C. Adjust the rack to the middle of the oven. Line a 9-inch square pan with parchment paper.
Make the caramel by melting ¼ cup butter in a medium saucepan over medium heat. Add the brown sugar and bring it to a boil. Remove from the heat and immediately pour into the prepared pan.
Arrange the apple slices on top of the caramel, overlapping slightly.
Make the cake by beating ½ cup butter with granulated sugar with a mixer until fluffy. Add the eggs, one at a time, and beat until smooth. Pour in the vanilla and the milk and beat to combine.
Mix together the flour, baking powder, cinnamon, and salt in a medium bowl. Add the flour mixture to the egg mixture and beat until smooth.
Spread the cake batter over the apple slices, making sure the batter goes all the way to the edges of the pan to cover the apples completely.
Bake at 350 for 45 to 55 minutes or until a tester inserted into the center comes out clean.
Remove from the oven and let cool on a wire rack for 15 minutes. The cake should still be warm before flipping.
Place a serving plate or platter on top of the pan. Using both hands, flip the plate and the cake pan upside down together. Remove the pan and carefully peel back the parchment. Let it cool to room temperature before slicing and serving.

Roasted Chicken with Sumac

September 12, 2022

Roasted Chicken with Sumac

Turning the page into a new month that promises cooler temperatures has gotten me thinking of comforting foods like Roasted Chicken with Sumac. It’s easy to make and is heavily influenced by a chef named Ottolenghi.

Ottolenghi

The first time I encountered Yotam Ottolenghi was in a magazine I had checked out from the library. It was a food magazine, of course. The article was about a cookbook he was releasing and included some of his recipes.

They looked hard.

I mean, where does one even buy barberries and black garlic? And why were the ingredient lists so long? Would my family even eat a whole head of roasted cauliflower?

However, one recipe looked easy enough: roasted chicken. It involved lemon, garlic, plus several spices and I thought, “well, there’s no messing that up.” So I made it.

Marinade ingredients: red onion, spices, garlic, lemon.

It was incredibly delicious.

Now, I understood the cult following of Ottolenghi. The food he was sharing was so, so good. Afterwards, I decided I had to have not only that cookbook but all of his cookbooks.

The ingredient lists are still long and I don’t care. While the recipes aren’t hard, some of them do take time. The resulting dishes are worth it.

This roasted chicken recipe is easy enough to make on a weeknight.

Raw chicken in a bowl with marinade and red onions to the side.

Easy Weeknight Dinner

You might be wondering how I am mentioning Ottolenghi and easy weeknight dinner in the same breath. The chicken here can be prepped a day ahead and sit overnight in the marinade as long as you don’t add the lemon juice until just before cooking.

If poultry is left longer than 2 hours in something containing lemon juice or another acid, the meat begins to break down. I think we’ve all eaten chicken that was slightly rubbery or had a mushy texture. It was probably exposed to an acidic ingredient for too long.

So, the marinade and cook time is what make this recipe easy for weeknights because the chicken is completely hands-off once it goes into the oven. That leaves more time for prepping your side dishes, helping with homework, or scrolling through Facebook while the dish cooks.

9 by 13 pan of raw chicken and red onions with marinade.

How to Bake Chicken

If you google how to bake chicken, you will get a lot of different answers. Really it depends on what part of the chicken you are roasting and what kind of texture you are looking for in the finished dish.

The general rule of thumb for bone-in, skin-on pieces:

Baked low and slow for tender and juicy meat. Oven temp 350 F for 45 to 55 minutes.
Baked high and fast for crispy skin and tender meat. Oven temp 425 F for 35 to 40 minutes.

Boneless, skinless pieces like breasts: higher heat for a shorter time ensures the meat doesn’t dry out. Oven temp at 400 F for 20 minutes.

Plate of hummus, pita, cut lemons, and piles of parsley, pine nuts, and pomegranate seeds.

The 3 Ps

Pine nuts, pomegranate seeds, and parsley are the perfect trifecta of toppings for this dish. They add buttery flavor, tangy crunch, and herby freshness to the earthy ground sumac in this roasted chicken. Plus, they are so pretty!

Serve the dish with sides like pita, hummus, and a fresh salad to make a complete meal.

Lessons Learned

Don’t be afraid of the long list of ingredients. Eight of them are for the marinade. And there is nothing complicated to do here other than mix and pour.
Add the lemon juice to the marinade if you are marinating and roasting the chicken on the same day. I added the lemon juice, marinated for 2 hours, then roasted. It was perfect!
Fresh side dishes with some punch like this salad are a nice accompaniment to the roasted meat.

Hat Tips

Many thanks to Saveur and Yotam Ottolenghi for their sumac roasted chicken recipes.

Roast chicken with sumac cut up on a cutting board with garnishes.

Roasted Chicken with Sumac

Author: Betty
Prep Time: 20 minutes
Marinating Time: 2 hours or overnight
Cook Time: 1 hour
Total Time: 3 hours 20 minutes

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Ingredients

Units Scale

2 ½ lbs chicken thighs and legs, skin-on, bone-in
1 Tbsp ground sumac
½ tsp ground cumin
¼ tsp allspice
¼ tsp ground cinnamon
1 ½ tsp kosher salt
½ tsp freshly ground black pepper
1 Tbsp minced garlic
3 Tbsp olive oil
1 red onion, thinly sliced
3 Tbsp fresh lemon juice
¼ cup flat-leaf parsley, chopped
2 Tbsp pine nuts, toasted
¼ cup pomegranate seeds

Instructions

Cut small slashes in the chicken pieces, going through the skin and flesh. Place chicken in a large bowl and set it aside.
Combine sumac, cumin, allspice, cinnamon, salt, pepper, and garlic in a small bowl. Stir in the olive oil to make a loose slurry.
Pour the mixture over the chicken pieces. Add the onion and mix it all together to coat. Cover and put in the fridge to marinate for 2 hours or overnight.
Preheat the oven to 350 F/176 C. Place the chicken in a 9x13 baking pan, skin side up. Add the onions to surround the chicken. Pour the lemon juice over everything.
Roast for 55 minutes or until juices run clear when the thickest part of the chicken is pierced.
Remove from the oven when done. Top with parsley, pine nuts, and pomegranate before serving.

Baked Apple Chips

September 8, 2022

Baked Apple Chips

Bought too many apples? Same. Use up some apples by making something different but oh-so-snackable: Baked Apple Chips!

Apple Picking

It was a tradition every fall. Take the kids on a field trip to Oak Glen and pick apples. It was exciting for them to fill that hand bucket to the top with all the pretty specimens.

This area of Southern California grows around 50 types of apples (I know, who would have thought that would be the case in SoCal). Of these varieties are some that don’t usually show up at grocery stores. Gravenstein, King David, Pink Pearl, and Vasquez are among the lesser-known types.

Cosmic Crisp, Granny Smith, and Golden Delicious apples

Plenty of places will do the picking for you, in case you were wondering. This leaves more time to explore other things the orchards offer like apple tasting, candle dipping, and wool carding. Plus, fresh apple cider!

Now, my kids are young adults who are going to school and working full-time (proud of you, my darlings!). So I go apple picking with my gal pals. We like to go mid-morning in the middle of the week.

And it’s still hard to avoid buying too many apples.

One crispy baked apple chip held up to the light. It has a pretty star pattern in the middle where the seeds used to be.

Apple Chips

Yes, by all means, make apple pie, apple crisp, and applesauce. They are homey and delicious. And it will make your husband happy.

Also, make apple chips.

You’ve seen them in the checkout line at Target and your local grocery store. You know, the $5.99 bags of crispy apple chips that are half-filled with air. Those.

You can make those for a fraction of the cost. It’s fun and easy. An added bonus: your home will smell amazing while they bake.

I use a special slicer to get the slices paper-thin.

Mandoline Slicer

I’m sorry to tell you that you need another kitchen gadget. But this is one you really do need. It’s a mandoline.

My mom had one that she bought in Japan in the 1970s and still uses it today to make the best coleslaw in the world. Mandoline slicers are versatile and can be used on veggies and fruits to achieve paper-thin slices. Last year, I finally bought one on Amazon made by the German brand Borner.

It’s incredible.

A hand-held cutting guard comes with it, as well as multiple attachments to vary the width and cuts on whatever is being sliced. The blades are razor sharp so I also got some cut-proof kitchen gloves. I just need to remember where I put them.

Lessons Learned

Like cooking a good roast, the secret here is low and slow. It takes time but it’s mostly hands-off.
Every oven is different so gauge the crispiness of the chips at the 2-hour mark. They might be ready or they might need a little more time. Mine needed around 3 hours.
Make more than you think you’ll need. It’s hard to stop once you start eating them. Plus, they make for a yummy topping when crumbled on salads like this.

Hat Tips

Many thanks to Jessica Gavin and Cooking Classy for their apple chip recipes and clear instructions!

Apple slices on a baking sheet awaiting the low and slow bake in the oven.

Baked Apple Chips

Author: Betty
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

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Ingredients

Scale

2 apples, any variety
1 Tbsp powdered sugar
1 tsp cinnamon

Instructions

Place parchment paper on two rimmed baking sheets.
Move oven racks to the upper and lower third of the oven, then preheat to 200 F/93 C.
Slice the apples crosswise very thinly using a mandoline slicer. I used the attachment for 1/16th inch thickness. It’s easiest to cut a slice off the bottom of the apple with a knife first to get things started before using the mandoline to slice the rest of the apple.
Remove any seeds, then place apples on the prepared baking sheets. Do not overlap the slices but place them side by side in a single layer.
Combine the powdered sugar and cinnamon in a small bowl. Use a small sieve to lightly dust the slices. Turn the slices over and dust again.
Bake for 1 hour and 15 minutes. Remove pans from the oven and flip the slices over. Return to the oven, placing the pans on the other rack (the one that was on the top rack now goes on the bottom one).
Bake for another 1 hour and 15 minutes. Depending on your oven, you may need another 15 minutes until they are fully dry. They will continue to crisp up as they cool.
Allow chips to cool completely before storing them in an airtight container.

Grilled Steak and Rice Bowls

September 5, 2022

Grilled Steak and Rice Bowls

One-bowl dishes like Grilled Steak and Rice Bowls are popular for a reason. They feature plenty of choices that allow people to customize their meals. Protein, carbs, and veggies all come together for a big group hug.

It’s comforting.

A headless couple in cozy sweaters in a side hug. It's not as disturbing as it sounds.

Comfort Foods

What is your go-to comfort food? I read an article several years ago that highlighted comfort foods as things we ate as children. People tend to eat these foods when sad, tired, or stressed.

Comfort foods are like psychological nutrition.

Many cozy foods are high in fat, calories, or sugar. When consumed, these elements tickle the area of your brain that recognizes rewards and makes you feel good. Macaroni and cheese, roast chicken, mashed potatoes, chicken soup, and spaghetti are high on the list for most Americans.

Other U.S. favorites? Pizza, chocolate, and ice cream. You can blame it on the neurotransmitters, but wow I feel better already.

Rice always appeared on the table when I was young, so anything with rice spells comfort to me. Something else from my childhood: grilled meats. I spent many weekends at parties, luaus, and fiestas while growing up in Hawaii and Guam and there was always grilled meat.

How to Grill Steak

Grilling steak is pretty straightforward but most people manage to mess it up. Well, that’s kind of harsh. But it’s true.

I follow the tips of grilling king and cookbook author Steven Raichlen and they have never steered me wrong.

The tips include:
1. Season the meat on both sides and let sit for an hour before grilling.
2. The grill needs a blistering hot zone for searing and a cooler zone to finish cooking.
3. Use a meat thermometer inserted into the side of the steak to determine doneness.

Rare = 120 degrees
Medium Rare = 130 degrees
Medium = 140 degrees
Medium Well = 150 degrees
Well Done = anything over 150 degrees

4. Season again before serving with flaky salt, compound butter, or sauces.
5. Let it rest for 5 minutes before cutting into it.

Something fun to season your meat: Tajin.

Cooking with Tajin

Tajin is a Mexican seasoning that features sea salt, lime, and three types of dried chiles. The flavor is tangy and spicy. But not too spicy.

It is popular in Mexico where it is tossed on meats like chicken and shrimp. The citrus and chile combo is also sprinkled on fruits, popsicles, and candies. I like it used as a salted rim for margaritas.

Tajin isn’t as commonly used with steak as it is with chicken or fish. However, after having tajin-crusted steak fajitas not too long ago, I realized this was a good match! The seasoning added some zip without being overly spicy, which is good news for my middle-aged digestive system.

Ingredients for the steak and rice bowls: black beans, red onion slices, and lime wedges

Lessons Learned

Meat does not need to be at room temperature before going on the grill! It’s okay to go straight from fridge to barbecue. Steven Raichlen said so.
A meat thermometer comes in handy to check for the level of doneness. But the touch test works too and is one I use most often.
Think of the components of this recipe as a template. You can change up the steak seasoning, the beans, the type of rice, and the garnishes and still have a delicious meal in a bowl. Escabeche would be a delicious accompaniment!

Hat Tips

Many thanks go to Steven Raichlen and his Barbecue Bible for directions on how to grill a perfect steak and to Tom The Photographer on Unsplash for the cozy sweater photo.

Grilled meat cooked medium and sliced. It's mouthwatering.

Grilled Steak and Rice Bowls

Author: Betty
Prep Time: 15 minutes
Cook Time: 5 to 7 minutes
Total Time: 20 to 25 minutes

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Ingredients

Units Scale

1 ½ lb London Broil or flank steak
1 Tbsp Tajin seasoning
2 cups cooked rice
1 can (14 oz) black beans
½ cup sliced red onion
Garnishes: salsa, chopped cilantro, lime wedges

Instructions

Pat the meat dry and season both sides with Tajin. Let sit for 1 hour before grilling.
Heat the grill so there are two temperature zones. One side with very hot direct heat (450 to 500 degrees) and the other with medium indirect heat (275 to 350 degrees).
Place the steak on the scorching hot side. Sear for 2 minutes, then flip and sear the other side for 2 minutes.
Move the meat to the not-so-hot side of the grill and allow it to cook to your desired doneness. Each piece of meat is different, so the meat thermometer is your friend. Or, you can use the touch test.
Remove the meat from the grill and allow it to rest for 5 minutes.
Prepare the bowls by arranging rice, beans, and onions in serving bowls.
Slice the meat against the grain and into bite-size pieces. Add the meat to the bowls. Top with cilantro, salsa, and a squeeze of lime.

Baby Kale Salad with Apples and Walnuts

September 1, 2022

Baby Kale Salad with Apples and Walnuts

Baby kale with apples and walnuts assembled on a black plate

Apple season has kicked off and there are lots of varieties available now! Baby Kale with Apple and Walnuts bridges the gap between summer and fall with fresh salad flavors and autumn produce.

And these apples: they’re cosmic.

Cosmic Crisp Apples

Have you had the new apple in town? It’s called Cosmic Crisp, a cross between Honeycrisp and Enterprise apples. The development of this variety took 20 years.

These apples were developed in Washington State University’s tree fruit breeding program. I know, that sounds a little franken-apple-y but so does a lot of horticulture. The good news is these are non-GMO and the organic ones are not waxed.

Chopped apple in a measuring cup and apple half next to it

My husband is kind of an apple connoisseur. He grew up eating fresh apples from the orchard near his family’s home in Oregon. So, apples from the grocery store are usually no bueno to him.

However, these apples (which, yes, I purchased at my local grocery store) taste both tart and sweet. The texture is crisp and juicy. Plus, they are so pretty!

Cosmic Crisp is my hubby’s new favorite apple.

But kale is a different story.

Baby Kale Salad

I had never heard of kale until the early 2000s. Remember the kale salad that started it all with raw kale, finely grated Pecorino Romano cheese, lemon juice, olive oil, garlic, and toasted bread crumbs? So delicious!

The next decade brought all kinds of kale everything: kale chips, massaged kale salads, sauteed kale, and more. Some kale is curly and some are bumpy, but what they have in common is the tough stem running through the middle of the leaves. This center rib is usually removed prior to chopping.

Except for baby kale.

Awww. Even the name is cute. Baby kale.

These are the smaller, thinner leaves on an immature kale plant. The leaves are tender and can be eaten raw like you would lettuce, spinach, or arugula. And no chopping is required!

apple, lemon, walnut, red onion, and greens arranged on a wooden cutting board

Lessons Learned

If you can’t find baby kale at your grocery store, you can use chopped curly or Lacinato kale. Or whatever greens you want.
The sumac red onions are fast, easy, and provide another layer of flavor. I know it’s another step, but seriously, you are putting together the other salad ingredients anyway while they quickly marinate. Do it once, then decide.
Adjust the lemon juice amount in the dressing to your taste. The first time I made this with 3 tablespoons of lemon juice; it was a bit too puckery, even for me. Play around and find what is best for you and your family.

Hat Tips

Many thanks to chef Michael Solomonov for his kale salad recipe.

Baby Kale Salad with Apples and Walnuts

Author: Betty
Prep Time: 15 minutes
Total Time: 15 minutes

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Ingredients

Units Scale

¼ cup red onion, sliced thinly
1 tsp red wine vinegar
⅛ tsp ground sumac
2 cups baby kale
½ cup chopped parsley
½ cup chopped apple, skin on
½ cup chopped walnuts
2 Tbsp lemon juice
3 Tbsp olive oil
2 tsp Dijon mustard
2 tsp honey
½ tsp kosher salt

Instructions

Place onion, vinegar, and sumac in a small bowl and toss to combine. Set aside to let it marinate while you assemble the salad.
Arrange kale and parsley on a platter or individual serving plates. Top with apple and walnut pieces. Distribute onions evenly over the salad.
Combine lemon juice, oil, mustard, honey, and salt in a small bowl or a jar with a screw-top lid. Mix to incorporate all the ingredients, then pour over the salad.

Marinated Zucchini and Yellow Squash

August 29, 2022

Marinated Zucchini and Yellow Squash

This refreshing salad checks two boxes: the last of the weekly August zucchini recipes and a craving for bright and tangy side dishes. After a week of quick pickling (remember escabeche and kimchi?), I found Marinated Zucchini and Yellow Squash Salad is an even speedier pickle.

Sometimes raw zucchini can be thick and clunky in fresh salads (so.much.chewing). So, the secret here is paper-thin slices. They soak up the marinade and yes, are easier to chew.

Plus, a salad like this helps keep dinnertime cool in triple-digit heat. At least the weather isn’t humid.

Humidity

Traveling to escape the heat is always an attractive idea and I had the opportunity to spend some time in Bermuda this summer with my mom and brother. The island has stunning beaches, great food, and a relaxed atmosphere.

It’s also humid.

Humidity, as you may recall from high school science class, is the amount of water vapor in the air. High humidity can make you feel like you are wearing a hot, wet blanket around your shoulders. Why? Because the sweat doesn’t evaporate on our skin and cool us down.

Low humidity means dryer air and quicker dissipation of sweat. As the moisture evaporates on the skin, it carries away the heat with it. There is also the subject of dew point, but that’s another physical science lesson for another day.

Let’s circle back to zucchini.

Zucchini

We’ve talked about how they are a cooling food, are great on the grill, roasted in spirals, and even folded into a yummy coconut bread. This green member of the squash family is a versatile vegetable for sure.

Plus: vitamins!

Zucchini is rich in vitamins A, B6, and C. It’s high in fiber and antioxidants. And low in calories, fat, and sugar. There are lots of wins here.

Marinade ingredients: garlic, parsley, thyme, salt, vinegar, olive oil

Lessons Learned

A mandoline slicer or mixer attachment is your friend. If you have mad knife skillz then I am happy for you. For all other mortals like me: these tools can be ordered on Amazon.
Any thin-skinned squash will work in this recipe: crookneck, green and yellow zucchini, pattypan, yellow, and Mexican grey.
Once prepared, this recipe keeps in the fridge for several days. It’s a nice make-ahead item!

Hat Tips

Many thanks to Molly Krebs at Spices in My DNA and Martha Rose Shulman at New York Times for their marinated zucchini recipe inspiration!

Marinated Zucchini and Yellow Squash

Author: Betty
Prep Time: 15 minutes
Marinating Time: 1 hour
Total Time: 1 hour 15 minutes

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Ingredients

Units Scale

1 zucchini, about 2 cups sliced
1 yellow squash, about 2 cups sliced
½ red onion, about ¾ cup sliced
1 clove garlic, minced
2 Tbsp chopped parsley
2 Tbsp chopped fresh thyme
¼ cup rice vinegar
¼ cup extra-virgin olive oil
½ tsp kosher salt
Pinch of crushed red pepper flakes

Instructions

Slice the zucchini, yellow squash, and red onion into paper-thin slices using a mandoline, standing mixer attachment, or a sharp knife. Pile into a medium bowl.
Combine garlic, parsley, thyme, rice vinegar, and olive oil in a small bowl. Add salt and red pepper to taste. Pour over vegetables and toss to combine.
Cover and refrigerate. Marinate for 1 or 2 hours before serving. Keeps for 3 or 4 days in the fridge.

Strawberry Vinegar

August 26, 2022

Strawberry Vinegar

Red colored vinegar in pint-size mason jar

Summer fruit is coming in hot and sometimes it’s hard to eat it fast enough. But, we are not letting any strawberries go to waste! Let’s make some Strawberry Vinegar for today’s project during Quick Pickling and Preserving Week.

Whole ripe strawberries, bottle of vinegar and smidge of sugar on a wooden board

Homemade Vinegar

To be clear, we are not making vinegar from scratch. That’s another recipe for another day. But! We are making a homemade fruit-infused condiment and it is delicious.

Fruit-infused vinegar carries the aroma of the fruit from which it was made. It is tart like vinegar should be but is also slightly sweet.

How to use it?

Salad dressings
Marinades
Pickling Vegetables
Reduction Sauces
Cocktails (yes, really!)

The fruit: strawberries, including the tops.

Strawberries with tops on, cut in half lengthwise

Nose to Tail

Nose-to-tail eating usually refers to using every part of an animal, not just the choice muscle cuts. It includes bone marrow, liver, and organ meats. This style of eating allows nothing to go to waste, providing for more complete nutrition.

What does this have to do with our strawberries? We are also using them nose-to-tail, or rather stem-to-tip. The whole shebang.

Normally, strawberry tops are removed and discarded. But you and I are thrifty and nothing-goes-to-waste kinds of people, aren’t we? So, we are leaving those green leafy tops intact.

Plus, they’re pretty!

Lessons Learned

The reality is you can use any type of vinegar you want to make this strawberry version. However, distilled white makes the final product pretty astringent. A better choice: white wine, rice, or white balsamic.
There is some waste when you make this recipe, it’s true. The strawberries are discarded after the steeping. Your choices include 1) composting them or 2) not using the entire strawberry but just the tops to make it.
Label the mason jar clearly. Certain family members may think it is a fruity drink and be unpleasantly surprised. Whoops.

Hat Tips

Thanks go to Pam Greer at Sidewalk Shoes for her strawberry vinegar recipe and to Stop Food Waste for their strawberry top version!

Strawberry Vinegar

Author: Betty
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 8 ounces 1x

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Ingredients

Units Scale

1 dry pint strawberries, rinsed and cut in half
1 cup white wine vinegar
2 tsp sugar or sweetener

Instructions

Place the clean berries in a clean 1-quart size mason jar.
Heat the vinegar and sugar in a small saucepan until it just reaches the boiling point.
Add the vinegar to the mason jar, pouring it over the strawberries. Allow it to cool slightly, then screw on the lid.
Set it somewhere cool and dark (like pantry or fridge) and let steep for 5-ish days.
Strain the vinegar into a clean jar or bottle and discard or compost the strawberries.
Refrigeration is optional, but I like to keep mine in the fridge. This will keep indefinitely but the fruit flavor may fade after 6 months.

Kimchi

August 25, 2022

Kimchi

It wouldn’t be Quick Pickling and Preserving Week on Betty Eatz without kimchi. Are you are looking for a spicy, salty, and funky side dish? Then read on.

A gate to Gyeongbokgung Palace in Seoul, Korea with overhanging green and yellow leaves

What is Kimchi

Kimchi is a Korean side dish. It is pickled and fermented vegetables and served as a side dish, also called banchan, at a meal. The main ingredient can include cubed white radish, cucumber, and ponytail radish, among others.

The most well-known type is made from cabbage and is the one my mom always made when I was growing up. Called baechu kimchi, this version includes napa cabbage, daikon radish, green onions, and carrots. The cabbage is salted and combined with the other veggies, then it is rubbed with a spice paste.

Afterwards, it’s fermented!

Napa cabbage, daikon, carrot, green onions, garlic, and ginger

Fermentation

Many cultures eat fermented foods. Kefir, miso, sauerkraut, and even sourdough are some examples of foods from around the globe. Fermentation is a way to preserve food and has been around for centuries.

Probiotics or “good” bacteria are found in some fermented foods and may provide health benefits. People claim that fermented foods are important for gut health and overall gastrointestinal support. However, science sometimes agrees and sometimes it disagrees.

Regardless, fermented foods are delicious and add a unique zesty goodness to whatever you are eating. These foods have a certain aroma, appearance, and taste thanks to the microbial growth that happens during fermentation.

There is an important ingredient in making cabbage kimchi: gochugaru.

Gochugaru

Gochugaru is Korean red pepper chili powder or flakes. It is instantly recognizable for its bright red color. I once owned a pair of pants this color and yes, I was instantly recognizable, too.

This type of dried chili is different from others because it is made from the Korean red pepper called taeyang-cho.

The dried spice is used in kimchi, soups, stews, marinades, and gochujang (chili paste). It’s an important component in Korean cooking. Gochugaru’s heat intensity ranges from mild to burn-your-hair-off hot.

Daikon, carrot, and green onions chopped into matchsticks

Lessons Learned

You can adjust the heat of the kimchi. Use just 1 or 2 tablespoons of red pepper flakes if you want milder kimchi. Add 4 or 5 tablespoons if you like it hot.
This entire recipe will fit into a 1-quart jar, believe it or not! The veggies soften as you work the paste into them. As a result, they can be pressed down into the jar.
Gas and brine will overflow! Keep small children and smell-sensitive husbands away when you open the jar after fermentation.

Hat Tips

Many thanks to Emily Han at thekitchn and Cecilia Hae-Jin Lee at Simply Recipes for their recipes and to Yujeong Huh on Unsplash for the photo of Korea.

Kimchi

Author: Betty
Prep Time: 45 minutes plus 2 hours soaking
Pickling Time: 1 to 2 days
Total Time: 2 days

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Ingredients

Units Scale

2 lb napa cabbage
½ cup kosher salt
8 oz daikon radish
1 medium carrot
4 green onions
1 Tbsp minced garlic
1 Tbsp minced fresh ginger
1 tsp granulated sugar
2 Tbsp fish sauce
3 Tbsp gochugaru (Korean red pepper flakes)

Instructions

Chop the cabbage lengthwise in half. Then, cut the halves lengthwise in half. Now, cut the 4 quarters crosswise into 2-inch wide sections. Discard the stem and cores.
Toss the cabbage and salt together in a large bowl. Add water until it covers the cabbage. Place a plate on top to help keep the cabbage submerged and let it sit for 2 hours.
Transfer the cabbage to a colander and rinse well. Let it drain for 15 minutes.
Peel the radish and cut it into matchsticks. Do the same with the carrot. Trim the ends from the green onions and cut them into 1-inch sections. Set aside.
Combine the garlic, ginger, sugar, fish sauce, and gochugaru in a large bowl. Mix to form a paste.
Squeeze the cabbage to release any water. Add it to the bowl that contains the paste.
Put on some disposable food prep gloves. You will thank me later.
Gently mix the cabbage with the spice paste using your hands. Once the paste is evenly distributed, add the radish, carrot, and green onions. Continue to mix and squeeze slightly until the paste is thoroughly incorporated with the veggies.
Transfer the kimchi to a clean, 1-quart mason jar. A wide-mouth jar will make things easier. As you add kimchi to the jar, press it down to compress the veggies and release the liquid.
Continue adding all the veggies until the jar is packed. Press them down one more time so that the liquid brine covers everything. Allow for 1 inch of clearance at the top before sealing the jar.
Let the jar stand in a cool, dark place at room temperature to ferment for 1 to 2 days. Open the jar daily to “burp” it and let some fermentation gases out. Place the jar in the sink when opening just in case juices overflow because they most likely will.
Once the 1 to 2 days are up, store the jar in the refrigerator and eat within 3 months.

Homemade Blueberry Jam with Rum

August 24, 2022

Homemade Blueberry Jam with Rum

Overhead view of homemade blueberry jam in mason jar and saucepan scraped clean

It's Quick Pickling and Preserving Week on Betty Eatz and today we are making homemade blueberry jam with rum. Making jam from scratch might sound daunting, but I assure you it is not. It is easy to put together and done in less than 30 minutes.

First, let's talk about toast.

Delivery truck painted as a toaster with toast coming out the top. A virtual toastermobile!

Maillard Reaction

How is it that toast is so wonderful? I may not be hungry, but the moment I smell toast being made by someone in my house I want some, too. It smells so good.

There is something cozy about the aroma of bread baking, and maybe that’s what makes toast such a comforting smell. Thanks to the browning caused by radiant heat from an oven, toaster, or even campfire, slices of bread become toast.

The process is called the Maillard reaction.

French chemist Louis Maillard first described the chemical reaction in 1912 after conducting experiments in protein synthesis. Scientists have since discovered that when the Maillard reaction takes place and all the lovely browning occurs, hundreds of different flavor compounds are created. These compounds produce even more flavors.

Maybe this is the answer to why toast is so wonderful. But perhaps it’s also the jam.

Jam ingredients: blueberry, sliced lemon, sugar, and Gosling's Black Seal Rum

Making Jam

I used to get together with some mom friends when my kids were younger. We would make jam while our kids played. Between the crates of berries, pectin, hot water baths, and tongs, it was quite a sticky production.

The resulting jars of jam were spread between peanut butter sandwiches and plopped on yogurt. My favorite way to eat it? On toast.

Years later, I’m still making jam. It’s still delicious. But now, I don’t use pectin.

Bubbling homemade blueberry jam on the stovetop with berries being mashed with a masher

Pectin

Pectin is a starch that is found naturally in some fruits. Powdered pectin is added to jams, jellies, marmalades, and preserves during the cooking process to quickly thicken and produce a gel-like texture. Contrary to popular belief, it doesn’t add longevity to the shelf life.

You don’t have to use pectin to get your jams to gel, however. Pectin alternatives include agar agar, chia seeds, cornstarch, gelatin, and tapioca starch. Also, citrus!

This recipe uses lemon juice to help set the jam.

Lessons Learned

If you don’t want rum in your jam, leave it out. The jam will still be delicious.
Want a more pronounced rum taste? Cook the jam and then stir in the rum at the last moment. If you add more than a tablespoon the jam will be loose and runny.
Don’t despair if you don’t have a candy thermometer. You can eyeball the jam to see when it has thickened enough. It will continue to thicken as it cools down.

Hat Tips

Many thanks to Jamie at Scattered Thoughts of a Crafty Mom for the blueberry jam inspiration and to Benjamin Lehman on Unsplash for the toastermobile photo.

Jam topped toast with a bite taken out of it. Next to it is the jar and a spoon.

Homemade Blueberry Jam with Rum

Author: Betty
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8 ounces 1x

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Ingredients

Units Scale

2 cups fresh or frozen blueberries
¾ cup granulated sugar
1 Tbsp fresh lemon juice
1 Tbsp rum

Instructions

Place berries, sugar, lemon juice, and rum into a medium saucepan.
Cook over medium-high heat and allow the mixture to come to a boil.
Immediately reduce the heat to medium. Cook for 10 minutes. Smash some of the berries with a potato masher about halfway through the cooking time.
The liquid in the saucepan should start to thicken. Test the mixture if desired with a thermometer to see if it has reached 220 degrees F/104 C.
Ladle the jam into clean pint-sized mason jars and let cool. Then, seal jars and store them in the refrigerator. Eat within 2 weeks.

Escabeche

August 23, 2022

Escabeche

It’s Quick Pickling and Preserving Week here on Betty Eatz! We are going to do some easy and quick pickling and jamming of summer vegetables and fruits. And I promise it’s not hard.

Today’s project: escabeche. It’s a cool and zingy side dish to any grilled meat or fish, a bright and crunchy topping on burgers and tacos, and a beautiful addition to charcuterie boards.

Drawing from Spanish-influenced global cuisines, escabeche can be meat, fish, or vegetables cooked in vinegar and spices. I’m doing a variety of vegetables that will be plunged in a hot vinegar bath.

This is different from canning.

A view of my mother-in-law's very green backyard property in Oregon. Don't sit on the wooden bench because the seat is gone.

Canning

Do you know someone who cans? My mother-in-law is a canning queen. She has pickled and preserved food for 50-plus years, and I am in awe.

Every year she puts up green beans, tomatoes, and veggies of all kinds that are grown on her Oregon property. Jams and preserves are also made from locally grown fruit and rhubarb from her garden. She has even tinned freshly caught fish!

To properly can something, there are a number of essential steps that must be done to ensure food safety and longevity. Canning jars and lids are sterilized, filled with food, and sealed. Then, filled jars go through a period of hot water immersion to vacuum seal them before storing them.

Food prepared this way lasts for a year or more if stored correctly. In years past, this was the only way anyone was going to have out-of-season tomatoes or peaches in the middle of winter. It was also a way to not let any fresh produce go to waste.

What I’m doing this week is pretty amateur, I’ll admit. No hot water baths here. But! The results are delicious and fun is had along the way.

Head of cauliflower, stalks of celery, whole mini bell peppers, baby carrots arranged artfully on a wooden cutting board

Quick Pickling Escabeche

You don’t have to go through the canning process to quick pickle vegetables. All it requires is a squeaky clean jar, fresh veggies, and a piping hot vinegar-water combo. Plus, some spices, if you want.

Good candidates for quick pickling: bell peppers, carrots, celery, cucumbers, fennel, green beans, onions, radishes, and zucchini. Starchier vegetables like cauliflower and broccoli should be blanched for a few minutes before being added to the mason jar.

If you add red onions or beets they will eventually make everything pink once the pickling occurs. Everything. That’s not necessarily a bad thing, but be aware.

Next, you will prepare a vinegar and water mixture and heat it to boiling. This is what you will pour over the veggies to quickly pickle them.

Cinnamon sticks, star anise, bay leaves, whole black peppercorn, coriander seeds, cumin seeds, a small mound of kosher salt, and some demerara sugar spread on a wooden board

Homemade Pickling Spice

Here is where you can custom mix the spices you want in your quick pickling project. Some popular options include bay leaves, celery seeds, cinnamon sticks, coriander seeds, cumin seeds, fennel, star anise, whole black peppercorn, and whole cloves. Plus kosher salt and sugar.

Play around with the spice combination to find what you like. You can quick pickle on the spur of the moment by keeping a big batch of spice mix on hand that you have pre-mixed. You will need about 1 tablespoon of mixed spices per 2 cups of liquid.

For This Escabeche, Quick Means Quick

So, how fast is escabeche ready to eat? In 24 hours. Yes, it is ready to eat the next day.

Always keep quick pickled items in the refrigerator. Because it does not include any preservatives, escabeche needs to be eaten within 2 weeks.

Drone view of veggie mason jar ready to become escabeche

Lessons Learned

I like to fill clean jars with boiling water and let them stand for 10 minutes to ensure they are squeaky clean. Don't forget to place the lids and rings in a bowl and cover them with boiling water, too.
White vinegar will give the cleanest looking results, but you can use any vinegar you'd like. I used a 50-50 combo of apple cider vinegar and white vinegar for this recipe.
Use common sense. Check for mold in any jarred item before eating. Just like other disappointments in life, things sometimes go bad and should be thrown away.

Hat Tips

Many thanks to Seizan Dreux Ellis of Cafe Gratitude for his escabeche recipe and to Sue from The View From Great Island for her comprehensive quick pickling guide!

Escabeche

Author: Betty
Prep Time: 35 minutes
Cook Time: 5 minutes
Total Time: 40 minutes
Yield: 8 cups 1x

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Ingredients

Scale

6 to 8 cups of mixed vegetables cut into bite-sized pieces (cauliflower, carrots, celery, mini bell peppers, baby carrots)

1 jalapeno, cut in half

1 tsp olive oil

4 or 5 dried bay leaves

2 cinnamon sticks

1 tsp coriander seeds

1 tsp cumin seeds

2 star anise

1 tsp whole black peppercorns

1 garlic clove, cut in half

2 cups apple cider vinegar

2 cups white vinegar

2 cups water

3 tsp kosher salt

3 tsp raw or Demerara sugar

Instructions

Divide and place the cut-up veggies and jalapeno halves in clean quart-size mason jars. If you are using cauliflower or broccoli, blanch them first in boiling salted water for 2 minutes and drain before adding to mason jars.
Heat the oil in a medium saucepan. Add the bay leaves, cinnamon sticks, coriander seeds, cumin seeds, star anise, peppercorns, and garlic clove halves. Saute for 2 to 3 minutes or just until fragrant.
Tip in the apple cider vinegar, white vinegar, and water. Bring the spice vinegar mixture to a boil, then add the salt and sugar. Stir to dissolve.
Pour the hot liquid into the prepared jars. Use a slotted spoon to distribute the spices evenly between the jars. Ensure that the vegetables are completely submerged in the vinegar mixture, adding more liquid if necessary.
Cover tightly with lids and screw top rings. Allow jars to cool slightly before storing them in the refrigerator.
Escabeche is ready to eat the next day. Keep stored in the fridge and eat within 2 weeks.

Grilled Zucchini and Corn Salad

August 22, 2022

Grilled Zucchini and Corn Salad

Black plate piled with spinach, grilled zucchini, grilled corn, and halved grape tomatoes arranged by color.

The barbecue is one of the best ways to cook zucchini! Incorporating charred veggies with fresh ones makes Grilled Zucchini and Corn Salad into a delicious main or side salad. Add a sumac dressing for some brightness and acid.

Sumac

What is ground sumac? It is a dark red spice that is widely used in Middle Eastern cuisine. The flavor manages to be deliciously tart and lemony, but also kind of sweet.

This versatile spice can be used on seafood, meats, and vegetables like you would use lemon juice. It also adds tartness to marinades and salad dressings without adding any extra liquid. Sumac plays well with other spices and is an ingredient in spice blends like za’atar.

One of my favorite ways to use it is in salad dressings. Combined with oil, lemon juice, and a few other goodies, sumac brings an earthy, tangy twist to vinaigrettes. It’s especially good with grilled items.

Two ears of corn, two zucchini, and a mess of itty bitty grape tomatoes in red, yellow, and orange

Grilled Zucchini

Zucchini was made for the grill. Seriously. Cut the ends off, split them lengthwise, and oil the cut sides. That’s it.

How long do you leave it on? It depends. If you like it very tender and almost melty, you can grill it for 15 to 20 minutes.

I recommend you grill it for no more than 10 minutes if you are using it for salads like this one. The zucchini will be tender and have nice char marks but will hold together when cut into smaller pieces.

Grilled Corn on the Cob

If you have never tried grilling an ear of corn, I highly suggest you do it soon. The heat adds a subtle smokiness to fresh sweet corn. The yellow kernels make a pretty addition to any salad or side dish.

There is the option of grilling corn with the husks still on if you prefer. The kernels will steam rather than barbecue, but you might like that. You’re an adult, so you can do what you want.

Grape Tomatoes

Fresh and bite-sized, these tomatoes are favorites in a salad. Red ones are the most common. But I like that my local grocery store carries them in a variety of colors: red, orange, yellow, and green.

These pretty little jewels add some juicy freshness as a counterpoint to the grilled veggies. Plus, a pop of color!

Ingredients for sumac dressing: lemon, garlic, salt, and sumac laid out on a wooden board

Lessons Learned

Want to grill the tomatoes too? I say go for it. There is still fresh (spinach or leafy green) as a contrast to the cooked.
You can make this salad a few hours ahead of when you are going to eat it. Add the dressing and fresh herbs at the last minute so things don't get soggy.
Don't like or have ground sumac? I'm sad for you. But you can use any tart or zingy dressing you have. It's still a great salad!

Hat Tips

Many thanks go to Alida at Simply Delicious for her corn and grilled zucchini salad inspiration and to Manu at Manu's Menu for the sumac dressing recipe!

Close up of this delicious salad with dressing on it

Grilled Zucchini and Corn Salad

Author: Betty
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Print Recipe

Ingredients

Units Scale

Salad

2 zucchini
2 ears of corn
1 cup mixed grape tomatoes
4 cups spinach
Italian Parsley
Fresh Mint

Sumac Dressing

1 clove garlic, minced
1 tsp salt
2 tsp sumac
1 tsp paprika
4 Tbsp extra virgin olive oil
2 Tbsp lemon juice

Instructions

Preheat the outdoor grill to high. Trim ends from zucchini and slice lengthwise in half. Lightly oil zucchini and corn with nonstick spray oil or olive oil.
Place the zucchini (cut sides down) and the corn on the grill when the grill is hot. Cook for 10 minutes, turning once halfway through. You want the zucchini to be tender but still holding its shape. Remove from the heat.
Cut the tomatoes in half. Arrange the spinach on a platter and add the cut tomatoes on top.
Slice the zucchini into smaller chunks and add to the platter. Cut the kernels off the ears of corn and pile them onto the platter.
Combine the dressing ingredients into a lidded jar. Shake to combine well. Pour the dressing over the salad just before serving. Garnish with chopped parsley and mint.

Roasted Zucchini

August 15, 2022

Roasted Zucchini

This roasted zucchini has crispy edges - no frying required!

Zucchini Season

Do you have a vegetable garden? Growing vegetables like zucchini in a home garden isn’t always easy. I fail every year.

Each spring, I get very ambitious and plant various vegetables and herbs in hopes of a bountiful summer harvest. Some things do well (rosemary, sage, oregano, and lavender), but others do not. Rest in peace, bell peppers, tomatoes, and jalapenos.

I wonder sometimes if the old World War II victory gardens were so named because the gardener was ecstatic that the plants survived.

World War 2 poster depicting an attractive woman in an American flag dress sowing seeds in a field

Victory Garden

During World Wars I and II, the U.S. National War Garden Commission encouraged the public to start home gardens to help offset consumer demand from food suppliers. Commercially grown crops were needed to help feed the service men and women who were fighting overseas.

Sometimes called war gardens or liberty gardens, these victory gardens were in backyards, public parks, and on apartment building rooftops. At one point, these gardens collectively yielded 40 percent of the fruits and vegetables consumed nationally!

That’s a lot of zucchini.

Five whole zucchini piled on a wooden cutting board

How to make Roasted Zucchini

Because it has high water content, zucchini can become squishy and watery when cooked. There are ways to help eliminate some of the moisture, such as salting, squeezing, and slicing very thinly.

Another solution: tornadoes.

Cross section of zucchini with the ends trimmed

Tornado Zucchini

This genius way of roasting zucchini involves slicing it diagonally in a continuous swirl. When done right, the result looks like a giant, green, veggie rotini. Or a tornado.

Because it has more cut surface areas exposed to heat, the zucchini offloads excess moisture while cooking. They are delicious plain, but are extra good with a crunchy topping made from panko, herbs, and spices.

Three veggies skewered and cut diagonally into twirly tornadoes

Lessons Learned

Most zucchini are not perfectly straight, so it can be hard to push a skewer through the middle of the entire thing without it veering off to one side. Cutting the zucchini into shorter lengths helps to keep the skewers centered down the middle.
By all means add cheese to the crumb mix if you like. I have previously added finely grated Parmesan and it was delish.
This same skewer/cutting technique can be done with potatoes and other vegetables.

Hat Tips

Many thanks to Tasty Recipes for their recipe and instructional video and to the Library of Congress Public Domain Archive for the photo of the James Montgomery Flagg war garden poster.

Twirly zucchini tornadoes with panko topping ready to be roasted

Roasted Zucchini

★★★★★ 5 from 1 reviews

Author: Betty
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 3 servings 1x

Print Recipe

Ingredients

Units Scale

3 zucchini
olive oil
¾ cup panko breadcrumbs
½ tsp garlic powder
½ tsp onion powder
1 tsp dried Italian herb blend
½ tsp salt
½ tsp pepper

Instructions

Preheat the oven to 425 F/218 C.
Line a baking sheet with foil or parchment paper and set it aside.
Trim the ends from each zucchini. Push a skewer down the middle of the zucchini lengthwise until the tip of it comes out the other end.
Using a paring knife, cut the zucchini on a diagonal starting at one end while slowly rotating the vegetable. This is easiest to do while the zucchini is on a flat surface and your other hand is rolling the zucchini away from you while you cut. The skewer will stop the knife from cutting all the way through.
Spread out the tornado twirls. It should be one continuous piece with a skewer down the center holding it together. Drizzle with oil.
In a small bowl, combine the panko, garlic powder, onion powder, herb blend, salt, and pepper. Sprinkle the mixture over the zucchini to coat.
Roast at 425 F for 30 minutes, turning over once.

Coconut Lime Zucchini Bread

August 8, 2022

Coconut Lime Zucchini Bread

Zucchini bread with first two slices laying flat surrounding by a pool of delicious lime glaze

Thanks to shredded coconut and lime zest, this Coconut Lime Zucchini Bread recipe brings tropical flavor to the green garden veggie.

Don't Leave Without a Bag of Zucchini

Zucchini season continues. Gardeners, grocery stores, and grandmas are peddling the green squash right now in an attempt to get someone, anyone, to take it. Everyone, please take a bag home with you.

Now when zucchini is cooked right, it’s sublime. But when it’s not, it’s pretty terrible.

At some point in history, someone clever started cutting zucchini into tiny pieces and adding it to sauces, soups, and even bread. Zucchini in bread can be fantastic. It just needs a good squeeze.

Pile of cassette tapes, most likely used by an angst-filled teen to make mix tapes for their friends

Squeeze

If you think this section is going to be about the 80s UK band, I’m sorry it’s not. However, I did listen to a lot of Squeeze's music and am pretty sure Black Coffee in Bed was on several mix tapes that I made for friends. Yes, I was that friend.

Squeezing here refers to what needs to happen to the zucchini once it is shredded. It has a high water content and all that moisture will weigh down your batter if you don’t press it out. Shred, squeeze, then add to the recipe.

By the way, if you are wondering if the band is still touring, they are.

Zucchini sliced in half, two brown eggs, limes sliced in half, and a messy cup of shredded coconut arranged on a wooden cutting board

Best Zucchini Desserts

Listen, I know you are thinking that these three words don’t really go together. Nothing like a chopped-up green vegetable hidden in something sweet. Is deception really delicious?

Because we’ve all had our share of soggy zucchini bread and chocolate zucchini bundt cake gone wrong, I can understand the wariness surrounding green flecks in baked goods. But! This really is a yummy bread that doubles as a dessert.

Baked zucchini bread, naked and unadorned

Unadorned, the bread is moist, but not overly so, and sweet, but not overly so. Add the sweet-tart lime juice glaze, toasted coconut flakes, and lime zest and now you’ve got yourself something special. Proof that those three words do go together after all.

A pile of toasted shredded coconut flakes

Lessons Learned

Squeeze the shredded zucchini in batches. I found that doing it in small handfuls allowed me to really wring out the excess water.
Take the extra step to toast the coconut before using it as a topping. It adds aroma, flavor, and crunch. It’s worth the 2 minutes it takes in the toaster oven.
Garnish with the lime zest just before serving. It will start to discolor and go slightly brown after the first day.

Hat Tips

Thanks to Diane Morrissey for the coconut lime zucchini bread inspiration and Bruno Guerrero on Unsplash for the retro cassette photo.

Zucchini bread iced with lime glaze and topped with shredded coconut and lime zest. Also a random whisk and scratched up lime

Coconut Lime Zucchini Bread

Author: Betty
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 10 slices 1x

Print Recipe

Ingredients

Units Scale

Bread

⅓ cup neutral flavored oil
½ cup plain Greek yogurt
1 Tbsp. lime juice
1 tsp vanilla
¾ cup granulated sugar
2 medium eggs
1 ½ cups all-purpose flour
½ tsp baking soda
⅛ tsp baking powder
2 Tbsp lime zest
½ tsp salt
1 cup shredded zucchini
¾ cup unsweetened coconut flakes

Topping

½ cup powdered sugar
1 Tbsp lime juice
¼ cup toasted unsweetened coconut flakes
1 Tbsp lime zest

Instructions

Preheat oven to 350 F/176 C. Place parchment paper into loaf pan (either 8 ½ x 4 ½ or 9 x 5 is fine).
Combine the oil, yogurt, juice, vanilla, and sugar in a mixer and stir to combine. Crack and add one egg and mix to combine, allowing the batter to emulsify. Repeat with the other egg and mix well.
Stir together the dry ingredients: flour, baking soda, baking powder, lime zest, and salt. Add it to the wet mixture and gently mix together.
Squeeze the shredded zucchini to get rid of excess moisture then add it to the batter along with the coconut flakes. Stir everything together.
Pour the batter into the prepared pan and smooth the top. Bake at 350 F/176 C for 50 minutes. The top should be golden brown and a tester inserted in the middle of the loaf should come out clean. Remove from the oven and allow to cool on a wire rack for 10 minutes. Gently lift the bread by the parchment paper overhang out of the pan and continue to cool on the rack.
Make the glaze while the bread is cooling by whisking together the powdered sugar and lime juice. Adjust the amount of juice to get the glaze consistency you like. Use a spoon to drizzle the glaze over the top of the bread. Sprinkle with toasted coconut and lime zest before serving.