My Grandmother's Kitchen

Oh how I miss my Grandmother's cooking!  I loved helping her out in the kitchen.  That is where I learned to love cooking.  Grandmother always made the best food without recipes.  Her meatloaf was awesome - I don't make it as good as she did, because I don't have her recipe! - but I use her method of free form loaf.  Here's a typical meal at Grandmother's but it's missing several more vegetables like okra, cabbage, field peas - she was always cooking for a crowd!

Green Beans, Mashed Potatoes, Meatloaf, & Squash

I remember the first full meal I ever cooked included meatloaf and mashed potatoes.  I found the recipes in my Betty Crocker's New Boys and Girls Cookbook.  I was about 9 years old and my Uncle Jeff came over for dinner and was completely impressed with the meal.  I won't forget that feeling of pride for being a good cook.

Here's a meatloaf recipe from Family Fun's Cookbook.  I used this cookbook when the kids were young to make meals they would enjoy.

Meatloaf

2 eggs
2 lbs ground beef
1 cup rolled oats
1/2 cup onion, chopped
1/2 cup ketchup
1/4 cup green bell pepper, chopped
2 Tbs. barbecue sauce
1/2 tsp. pepper
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. garlic powder

Sauce:
1/2 cup ketchup
3 Tbs. brown sugar
1 tsp. ground mustard

Preheat oven to 350 degrees.  Coat 9"x12" pyrex dish with cooking spray.  In a large bowl, beat eggs then add ground beef and combine.  Add the oats, onion, ketchup, bell pepper, barbecue sauce, salt, pepper, basil and garlic powder and mix well with your hands but don't over mix.  Pour mixture into the center of the prepared dish and gently form into a rectangular loaf.

Make the sauce by mixing ketchup, brown sugar and dried mustard in a small bowl.  Spread the sauce over the top.  Bake for 1 1/2 hrs or until the internal temperature reaches 160 degrees.  Start testing the temperature after an hour.  Remove the meatloaf from the oven and carefully use paper towels to sop up some of the grease from around the loaf.  Let the loaf sit for 10 minutes then serve.

Oldie but goodie

I've been making this recipe for almost 20 years.  It was given to me by my friend Janet.  She probably doesn't make it anymore but I still love it.

Shrimp and Orzo

Shrimp and Orzo

1 1/4 cups uncooked orzo
1 tsp. salt
1/4 cup orzo cooking water
4 oz feta cheese (or goat cheese for milder flavor)
1 Tbs. garlic, chopped
1 cup tomato (seed and chop fresh tomato, or split grape tomatoes, or use drained and diced can tomatoes)
1/4 cup fresh basil, chopped
1-2 tsp. lemon zest
1-2 Tbs. lemon juice
3/4 cup green onion, chopped
18-24 raw shrimp, deveined and shelled

Preheat oven to 400 degrees.

Bring 2-3 quarts of water to a boil in a pan.  Add 1 tsp. salt and orzo and boil uncovered for 9 minutes until orzo is al dente.  Drain orzo reserving some cooking water.

In bowl, combine 1/4 cup orzo cooking water and all ingredients except orzo and shrimp and mix well.  Add orzo and shrimp and stir gently.

Generously oil an ovenproof pan with tight fitting lid (or use aluminum foil on top if lid is not available).  Pour shrimp mixture in pan and spread evenly.  Cover with lid (or foil) and bake in oven for 15 minutes.  Remove from oven and stir gently.  Replace lid and cook 10 minutes more.  Remove from oven and test shrimp to verify doneness.

Lunch from my youth

My Aunt Phyllis made this delicious dish when I was a kid.  She doesn't remember making it but I have continued to recall it at various times when I have hot dogs in the fridge without buns in the breadbox.  Here's my recollection of a time when I was probably 7 years old and had the most wonderful concoction ever!  Hot dog hash...

I forgot to take a photo of finished product!!!

Hot Dog Hash

2 potatoes, peeled and diced
1 tsp. salt
1 onion, chopped
2 Tbs. olive oil
4 hot dogs, sliced
1 small can corn niblets, drained
ketchup (optional)

Place potatoes and salt in a pan and bring to a boil for 5 minutes.  Drain potatoes and run cold water over them to stop cooking.  The potatoes should not be completely cooked.

Add oil to skillet and heat over medium high heat.  Add onions and sauté 3 minutes.  Add cooked and drained potatoes, sliced hot dogs, and drained corn.  Stir to combine then let cook in pan without disturbing for 2-3 min.  Stir gently and cook without disturbing 2-3 more minutes.

Plate hash and add ketchup, as desired.

Bright and sunny flavors

Tonight my cooking was interrupted with a minor household emergency so I didn't get all the photos I wanted.  The gratin was delicious but the Chicken Piccata (not pictured) was even better - YUM!

Raw Summer Squash Gratin

Summer Squash Gratin

(adapted from Cooking Light June 2016)

2 tablespoons olive oil, divided
1 cup thinly vertically sliced onion
1 cup sliced red bell pepper
1 large garlic clove, minced
1/4 cup dry white wine
3/8 teaspoon kosher salt
3/8 teaspoon black pepper
1 1/2 cups thinly sliced yellow squash
2 1/2 ounces whole-wheat bread (or 3/4 cup breadcrumbs)
1 tablespoon chopped fresh oregano
1/4 cup Parmesan cheese, grated

1. Preheat oven to 450°.
2. Heat a skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion, bell pepper, garlic, 1/2 tsp salt and 1/2 tsp pepper to pan; sauté 4 minutes.
3. Add wine; cook 1 minute.
4. Spread onion mixture in bottom of a shallow 2-quart broiler-proof baking dish.
5. Arrange zucchini and squash slices in a single (or double) layer over onion mixture. Sprinkle remaining 1/4 tsp salt and 1/4 tsp pepper over squash.
6. Place bread in a mini food processor; pulse until coarsely ground. (or use 3/4 cup breadcrumbs)
7. Combine remaining 1 tablespoon oil, breadcrumbs, oregano, and cheese in a bowl; sprinkle over squash mixture.
8. Bake at 450° for 8-10 minutes.

Cooked Summer Squash Gratin

Lemon Chicken Piccata 

(adapted from Cooking Light Jan/Feb 2015)

1 lemon, cut into thin rounds
1 1/2 teaspoons sugar
4 garlic cloves, halved
4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
1 1/8 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper
2 tablespoon olive oil, divided
2 tablespoons unsalted butter, divided
1 teaspoon minced shallot
1/2 teaspoon minced garlic
1 oregano sprig
1 thyme sprig
1/2 cup dry white wine
1 cup chicken stock
1 teaspoon all-purpose flour
1 tablespoon capers, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley

1. Combine lemon slices, sugar, and garlic halves in a medium bowl. Set aside.
2. Sprinkle chicken with salt and pepper.
3. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil; swirl to coat.
4. Add chicken to pan; cook 4 minutes on each side or until done. Place chicken on a plate.
5. Reduce heat to medium. Add remaining 1 tablespoon olive oil to pan; swirl to coat.
6. Add lemon mixture to pan; cook 1 minute or until lemon slices are lightly browned, turning occasionally. Return lemon mixture to bowl.
7. Wipe pan with paper towels.
8. Heat pan over medium heat. Add 1 tablespoon butter to pan; swirl until butter melts.
9. Add shallot, garlic, oregano sprig, and thyme sprig; cook 1 minute.
10. Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes or until liquid almost evaporates.
11. Add 1/8 teaspoon salt and flour to pan, stirring with a whisk. Add chicken stock and stir. Bring to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced to about 2/3 cup.
12. Remove pan from heat; discard oregano and thyme sprigs. Stir in 1 tablespoon butter and capers, stirring until butter melts.
13. Return chicken and any juices to pan; turn to coat with sauce.
14. Top chicken with lemon mixture. Sprinkle with parsley.

Spiralizer madness

I wanted to put a spin on a typical meal so I grabbed the spiralizer tonight.  It turned out good and I can see new possibilities with changing up the spices.

Pan fried pork chop, sautéed spinach, corn,
spiralized sweet potato, sautéed squash

Spiralized Sweet Potato

2 sweet potatoes, peeled
2 Tbs olive oil
salt & pepper

Heat oven to 400 degrees.
Use spiralizer to shred the sweet potatoes.  Put potatoes on a sheet pan and toss with oil, salt and pepper.  Bake in the oven for 10 minutes.  Remove from oven and toss.  Return to oven for 10 minutes more.  If desired, set oven to broil and cook for 2 minutes to crisp.

Sufferin' Succotash!

Wow!  Here's a delicious recipe I'm glad I tried tonight.  I think this will become my summertime favorite to replace my Fall Vegetable Hash.

Lima Bean Succotash

(adapted from Cooking Light June 2015)

2 center-cut bacon slices
1/2 cup thinly sliced shallots
2 cups fresh corn kernels (approx 2-3 ears)
1 cup shelled fresh lima beans (I used frozen beans, thawed)
1 cup finely diced zucchini
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup halved cherry tomatoes
1 tablespoon butter
1/4 cup chopped fresh basil
1 1/2 tablespoons coarsely chopped fresh tarragon

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble and set aside.
Add shallots to pan; cook 2 minutes, stirring occasionally.
Add corn; cook 3 minutes, stirring occasionally.
Add beans, zucchini, salt, and pepper; cook 3 minutes.
Stir in bacon, tomatoes, and butter, stirring until butter melts.
Transfer mixture to a dish; stir in basil and tarragon.  Taste and add more salt & pepper if needed.

Pan seared trout and lima bean succotash

A good eggplant is hard to find

I've always dreamed of a non-bitter eggplant and I finally found one tonight.  Unfortunately, I don't know why it was so deliciously not bitter.  Last year I grew small eggplants, assuming that freshness was my problem.  WRONG!  Those little eggplants fresh from my garden were the most bitter eggplants I've ever had.  I will say that tonight's eggplant was a beautiful, shiny, unblemished specimen from Sprouts grocery store.  I'll try them again to see if they have the right producer.  Here's an awesome use of my yummy eggplant.

Ratatouille 

3 Tbs olive oil
1 onion, thinly sliced
4 garlic cloves, peeled and sliced
1 bay leaf
1 small eggplant, cut into ½ inch cubes
1 zucchini, cut in half lengthwise and thinly sliced
1 red bell pepper, diced
1 ¼ cup chopped tomatoes (I used grape tomatoes cut in half)
1 tsp kosher salt
½ cup fresh basil, chopped
pepper

In large skillet over medium-low heat add oil, onion, garlic, and bay leaf.  Stir occasionally until onion softens.  Do not allow garlic to overcook.

Add eggplant and cook for 8 minutes, stirring occasionally.  Stir in zucchini, red bell pepper, tomatoes and salt.  Cook over medium heat for 5-7 minutes until vegetables are tender.  Remove from heat and stir in basil.  Add pepper to taste.  Parmesan cheese would be a nice topping.