Turkey Tetrazzini
SERVES 8
1 can condensed cream of chicken soup
1 cup sour cream
¼ cup Parmesan, grated
¼ cup sherry
1 teaspoon celery salt
1 pound linguini, cooked
2 cups turkey or chicken, cooked and cubed
½ cup bread crumbs
4 tablespoons butter, melted
Preheat oven to 350°F.
Whisk together soup, sour cream, cheese, sherry, and celery salt. Pour over noodles and turkey, and mix until all noodles are coated and turkey is mixed throughout. Pour into buttered 9 x 13 inch pan. Sprinkle bread crumbs evenly over top, and drizzle with butter. Bake 30 to 40 minutes until top is golden brown.
Serve with caution; people will fall in love with you.
For a healthier version, use all-white-meat turkey or chicken, reduced-fat soup, light sour cream, and whole wheat noodles, and replace the butter with 2 tablespoons olive oil.
Susan’s Banana Cake with Chocolate Frosting
MAKES 18-INCH CAKE
Cake
½ cup (1 stick) unsalted butter
1½ cups sugar
2 large eggs
2 cups flour, sifted
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 cup overripe bananas, mashed (I let mine go brown and
then store in the freezer)
½ cup sour cream
1 teaspoon vanilla extract
Frosting
3 squares unsweetened baking chocolate, melted
1 stick butter, softened
1 teaspoon vanilla extract
1 box confectioners’ sugar, sifted
Pinch salt
4 ounces chocolate milk mixed with ½ tablespoon instant
espresso powder (or 2 ounces leftover coffee mixed with
2 ounces milk)
2 tablespoons sour cream
Preheat oven to 350°F. Grease two 8-inch round cake pans (or spray with cooking spray). Cream butter and sugar until fluffy; add eggs one at a time and beat until smooth. Sift remaining dry ingredients together. Mash bananas in a bowl with sour cream and vanilla. Add dry ingredients and banana mash alternately to egg mixture in thirds, blending to combine each time but trying not to overbeat. Divide between the two cake pans and bake 27 to 34 minutes, until a skewer inserted in the center comes out clean. Cool on a rack completely before frosting.
To make the frosting: Blend melted chocolate with butter and vanilla, and then mix with sugar and salt, adding 1 teaspoon of coffee milk at a time until you reach a fluffy, spreadable consistency that holds a soft peak. Blend in sour cream and hold at room temperature until frosting the completely cooled cake.
Healthy Banana Muffins with Chocolate Chips
MAKES 12 MUFFINS
1¼ cups plus 1 tablespoon all-purpose flour, divided
1 cup whole wheat flour
⅓ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon salt
½ cup low-fat buttermilk
⅓ cup vegetable oil
1 egg
3 really ripe bananas, mashed
¼ cup walnuts, chopped
¼ cup mini dark chocolate chips
Preheat oven to 375°F. Line a 12-cup muffin pan with paper muffin cups or spray with nonstick cooking spray. Sift dry ingredients together, reserving 1 tablespoon of flour. Mix in buttermilk, oil, egg, and bananas, being careful not to overmix. Toss walnuts and chips with reserved tablespoon of flour and fold into muffin mix. Fill muffin cups three-fourths full. Bake 15 to 20 minutes.
First-in-Class Braised Brisket
SERVES 12
¼ cup water
1 5-pound beef brisket
2 teaspoons salt
¼ teaspoon pepper
2 yellow onions, sliced
4 ribs celery, sliced
1 cup chili sauce (Heinz is good)
1 bottle beer
Preheat oven to 350°F. Put enough water in the bottom of a heavy roasting pan to reach a depth of about 1 inch. Season brisket with salt and pepper, and place in roasting pan with water. Put onion and celery on top of meat, then distribute chili sauce evenly over vegetables. Cook uncovered 90 minutes. Remove brisket from oven, pour beer over meat, cover tightly with foil, return to oven, and braise 45 minutes per pound of meat. Remove meat from gravy, defat liquid, and puree juices with vegetables. Put juice in container, and chill meat overnight in fridge. The next day, slice meat across the grain and place in a baking dish. Cover with gravy, and put back in fridge. Reheat at 350°F to serve (1 hour to indefinitely!).
Doug’s Peanut and Sesame Noodles
SERVES 4 AS A MAIN COURSE OR 8 AS A SIDE DISH
1 pound linguini
4 tablespoons peanut oil
½ cup soy sauce
½ cup rice vinegar
6 tablespoons creamy peanut butter
2 teaspoons sesame oil
½ teaspoon powdered ginger
1 teaspoon sugar (optional)
6 tablespoons sesame seeds
3 garlic cloves (or more), finely minced
1 teaspoon hot red pepper flakes, to taste
Green onions and cucumber for garnish
Cook the noodles according to package directions. Toss with 2 tablespoons peanut oil and set aside.
Mix together soy sauce, vinegar, peanut butter, sesame oil, ginger, and sugar. (I often skip the sugar. Actually, I forgot it completely once and didn’t really miss it.)
Toast sesame seeds in large pot. Remove and set aside to cool. In same pot, sauté garlic in 2 tablespoons peanut oil; add red pepper flakes and sauté for 1 to 2 minutes. Add noodles and soy mixture. Toss and mix over medium heat just until heated through. Cool to room temperature. Garnish with chopped green onions and sliced, seeded cucumbers. Sprinkle with toasted sesame seeds. If serving as a main course, shredded chicken is really good mixed in.
Peanut Butter Cookies
MAKES 2 DOZEN COOKIES
2½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ pound (2 sticks) salted butter, softened
1 cup dark brown sugar, packed
1 cup granulated sugar
1 cup super-chunky peanut butter
2 large eggs
2 teaspoons vanilla extract
1 cup roasted salted peanuts, ground in processor to
resemble bread crumbs
Adjust oven rack to low center position; heat oven to 350°F. Sift flour, baking soda, baking powder, and salt in medium bowl.
With electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then add eggs one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.
Working with 2 tablespoons of dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges but not on top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.
Spaghetti and Meatballs
SERVES 4
Meatballs
2 slices white sandwich bread, torn into small cubes
½ cup half-and-half
½ pound ground veal
¼ pound ground pork
¼ pound ground chuck
¼ cup Parmesan, grated
2 tablespoons fresh flat-leaf parsley, minced
1 large egg yolk
1 small clove garlic, grated
¾ teaspoon salt
¼ teaspoon pepper
3 tablespoons vegetable oil (for frying)
Simple Tomato Sauce
2 tablespoons extra-virgin olive oil
1 teaspoon garlic, grated
1 28-ounce can crushed tomatoes (San Marzano if
available)
1 tablespoon fresh basil, chopped
Salt and pepper, to taste
Pasta
4 quarts water
1 tablespoon salt
1 pound spaghetti
For the meatballs: Combine bread and half-and-half in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes.
Mix all meatball ingredients, including bread mixture, in medium bowl and pepper to taste. Lightly form meatballs, ½ tablespoon at a time; you can make these larger if you like, or even smaller. A good way to prevent the meatballs from sticking together is to cover the top of a large sheet pan with a layer of cling film. Resting the meatballs on this will cushion them and prevent them from getting flat on the bottom. Chill them in the refrigerator at least 30 minutes, covered, before frying.
Bring 4 quarts water to a boil in large pot for cooking pasta.
Meanwhile, heat ¼-inch vegetable oil over medium-high heat in large sauté pan. When edge of meatball dipped in oil sizzles, add meatballs in a single layer. Fry, turning several times, until nicely browned on all sides, about 5 to 10 minutes depending on the size of the meatballs, regulating heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to paper towel-lined plate; set aside. Repeat, if necessary, with remaining meatballs.
For the sauce, discard oil in pan, leaving behind any browned bits. Add olive oil along with garlic; sauté, scraping up any browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil; add salt and pepper to taste. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low flame.
Meanwhile, add salt and pasta to boiling water. Cook until al dente, drain, and return to pot. Ladle several large spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and 2 to 3 meatballs. Serve immediately with grated cheese passed separately.
For a healthier version, substitute fat-free buttermilk or plain yogurt for half-and-half, ¾ pound ground white-meat chicken plus ¼ pound ground pork for the meat, and 1 egg white for the egg yolk. Instead of panfrying the meatballs, place in a single layer on an oiled sheet pan, lightly spritz with olive oil spray, and broil for 3 to 5 minutes until browned on top. Turn meatballs over and brown again, and then heat through in sauce as above. Substitute whole wheat or Jerusalem artichoke pasta for the spaghetti.
Famous Super Bowl Chili
SERVES 12
¼ cup olive oil
2 cups onion, diced
6 cloves garlic, minced
2 pounds ground veal
1 pound sweet Italian sausage, removed from its casing
7 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon dried thyme leaves
1 tablespoon dried oregano
2 14.5-ounce cans crushed tomatoes (San Marzano if
available)
12 ounces beer
¼ cup tomato paste
3 15-ounce cans cannellini beans, drained and rinsed
Heat oil in large pot until shimmering, then add onions and cook until translucent. Add garlic, veal, and sausage, and cook until lightly browned. Add spices and herbs, and cook additional 10 minutes. Add tomatoes with juice, beer, and tomato paste, and cook over medium heat for 30 minutes. Add beans and cook 10 minutes to heat through.
Healthy Chili
SERVES 12
¼ cup olive oil
2 cups onion, diced
1 cup celery, diced
6 cloves garlic, minced
2 pounds ground chicken, light and dark meat
1 pound ground chicken, white meat only
1 can diced green chilies
2 tablespoons ground cumin
1 tablespoon dried thyme leaves
1 tablespoon dried oregano
24 ounces chicken stock
12 ounces beer
3 15-ounce cans cannellini beans, drained and rinsed
Heat oil in large pot until shimmering. Add onions and celery, and cook until translucent. Add garlic and chicken, and cook until lightly browned. Add chilies and spices and herbs, and cook additional 10 minutes. Add chicken stock and beer, and cook over medium heat for 30 minutes. Add beans and cook 10 minutes to heat through.
Gillian’s Apple Pie
MAKES 19-INCH PIE
Pie Dough
2½ cups unbleached all-purpose flour, plus extra for dusting
1 teaspoon salt
2 tablespoons granulated sugar
12 tablespoons unsalted butter, chilled and cut into ¼-inch
cubes
8 tablespoons lard (or vegetable shortening), chilled
6 to 8 tablespoons ice water
Apple Filling
2 pounds sweet apples, about 4 medium (Honeycrisp, Fuji,
or Mutsu are good here)
2 pounds Granny Smith apples, about 4 medium
¾ cup Sugar in the Raw or demerara sugar
1½ tablespoons lemon juice
1 teaspoon lemon zest
¼ teaspoon salt
¼ teaspoon cinnamon
⅛ teaspoon ground nutmeg
1 egg white, lightly beaten
1 tablespoon granulated sugar
To prepare dough, put flour, salt, and sugar in a food processor and pulse a couple of times to combine. Add butter and pulse in five 1-second bursts. Add lard and continue pulsing until flour is pale yellow and resembles coarse cornmeal, four or five more 1-second pulses. Add 6 tablespoons ice water, 1 tablespoon at a time, pulsing after each addition. Test dough to see if it will hold together. If it doesn’t, add another tablespoon water, and pulse again. Repeat if necessary. Turn dough onto a board, and squeeze together. Divide in half and make two flat disks. Wrap each disk in plastic wrap and chill in fridge at least 30 minutes.
Remove dough from refrigerator. It should be cool but still rollable. Adjust oven rack to center position and heat oven to 425°F.
Roll one dough disk on a lightly floured surface into a 12-inch circle. Place dough in 9-inch Pyrex regular or deep-dish pie pan.
Gently press dough into sides of pan, leaving portion that overhangs lip of pie plate in place. Refrigerate while preparing fruit.
Peel, core, and cut apples into ½- to ¾-inch slices and toss with ¾ cup sugar and lemon juice. Add zest, salt, cinnamon, and nutmeg. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center. Roll out other dough round and place over filling. Trim top and bottom edges to ½ inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits at right angles on dough top. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar.
Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375°F; continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longer. Transfer pie to wire rack; cool to almost room temperature, at least 4 hours.
For a healthier version, replace 1½ cups of flour with whole wheat flour, and freeze half of the dough for use at a later time. Take the sugar in the filling down to ½ cup. Make a topping of ½ cup rolled oats, ¼ cup sliced toasted almonds, and ¼ cup demerara sugar, mixed with 2 tablespoons melted butter, and sprinkle this on top of the filling instead of a top crust.
Classic Tomato Soup and Grilled Cheese
SERVES 1
1 can whole milk
1 tablespoon butter
2 slices white bread (Wonder or Butternut; do not use nice
bakery bread!)
2 slices Kraft Singles American cheese slices
In small saucepan, heat contents of can of soup with can of milk over medium heat, stirring to combine. When bubbles start to appear, turn heat to low and keep saucepan on heat while making sandwich. In skillet, melt butter over medium-high heat. Place slices of bread in butter, sliding them around to coat. Place cheese slices on top of bread slices and let cook until cheese begins to melt around the edges. Flip one slice of bread on top of the other slice of bread, taking care not to press down on the sandwich. Flip once or twice to ensure even browning and that the cheese is completely melted. Cut sandwich in half diagonally, which makes for easier dunking.
Healthy Roasted Tomato Soup and Grilled Cheese
SERVES 6
Soup
4 pounds tomatoes (I use a mix of plum and cherry for
depth of flavor, but will work with almost any type.
It is only essential they be fresh and ripe.)
¼ cup olive oil
1 medium sweet onion or 4 large shallots, diced
2 tablespoons Herbes de Provence
Salt and pepper, to taste
Sandwiches (per sandwich)
1 ounce sharp white cheddar, grated
1 ounce fontina, grated
1 tablespoon butter, softened
2 slices sourdough bread
⅛ teaspoon grains of paradise, ground
Good Enough to Eat Page 24
