Tag Archives: cooking

Creamed Spinach

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My way.

SpinachMike and I love creamed spinach. Although we can buy it frozen in a microwaveable bag, we both prefer it fresh. Here’s my microwave-friendly recipe.

Ingredients:

  • 2 Tablespoons Butter (or margarine)
  • 1/4 cup chopped onions or scallions
  • 12 ounces fresh or frozen spinach (fresh is better, of course), prepared for cooking. When using fresh spinach, I usually use the bagged spinach. (I can’t be bothered washing, cutting, etc.)
  • 2 Tablespoons flour
  • 1 cup milk (skim is okay)
  • salt and pepper to taste

Cooking Instructions:

  1. In a saucepan or microwave-safe, covered bowl, melt the butter.
  2. Add the onions or scallions and saute until done, stirring occasionally.
  3. Meanwhile, lightly cook the spinach. I use the microwave, without added water, but you could steam it if you prefer. If you added water, drain when done. Keep warm.
  4. Sprinkle the flour in the butter/onion mixture and stir in. Cook for about two minutes.
  5. Add the milk slowly, stirring and cooking until thickened.
  6. Add the cooked spinach and blend well.
  7. Add salt and pepper to taste.
  8. Serve hot.

If you use a microwave to prepare the sauce, cover until the flour has been added to prevent splattering. Zap the mixture for one minute at a time, stirring after each minute.

This recipe can be multiplied.

Pastina

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Comfort food from my childhood.

I find that the older I get, the more I look back with fond memories on certain aspects of my childhood. And since eating has always been high on my list of life priorities, it’s no wonder that I think back about food.

Last month, Mike and I went to the New York City area where I grew up to be tourists and spend Thanksgiving with our families. I took the opportunity to buy some of the foods I enjoyed as a kid that simply don’t seem to be available in Arizona.

PastinaOne of these is Pastina. I bought two boxes of Barilla Pastina, which is the only one I could find. (I think we used to buy Ronzoni.) The Barilla Web site, where I found this nice box shot, has a good description:

There are few children in Italy who do not grow up eating Pastina, the classic tiny pasta stars that parents first serve as a child’s introduction to the delicious world of pasta. Here in America, parents choose Barilla Pastina for their young children because it is made from 100% highest quality durum wheat; is enriched with essential nutrients, such as thiamin, iron, riboflavin and niacin; and is easily digested. And grown-ups love the deliciously nutty flavor of Barilla Pastina, too, especially in soups and simple broths.

When they say “tiny,” they’re not kidding. Pastina makes rice look huge.

We ate Pastina for breakfast many times, usually at my grandmother’s house after a sleepover. My mother’s mother was second-generation Italian; her parents had come to New York with the wave of Italian immigrants in the early 1900s. My mother was born in the Bronx and lived in a true Italian neighborhood until she was 8, when my grandparents moved to northern New Jersey. The Italian influence was pretty heavy on that side of my family, although my mother was fully Americanized. Her brother, who was 16 when they made the move, stayed more Italian. He married a second-generation Italian woman who tried hard to keep the family as Italian as possible throughout the subsequent years.

I’m the product of a third generation Italian mother and second generation German father. I don’t consider myself either nationality; I’m American — whatever that really means.

Back to Pastina. When my grandparents made Pastina, they didn’t follow package directions, which called for the usual boiling and straining of the pasta. Instead, they used far less water and let the tiny pasta soak it all up in cooking. Then, before cooking was done, they dropped a raw egg into the pot and stirred the mixture until the egg was cooked. They served it in bowls with butter. I’m not sure if this is how everyone served Pastina to kids, but it’s the way we had it.

My grandparents are gone now, so I couldn’t call them for a recipe. Instead, I sort of winged it. What I came up with works and is very tasty. Here’s the recipe/instructions for one serving:

Ingredients:

  • 1/3 cup Pastina
  • 2/3 cup water
  • 1 Tbsp butter
  • 1 egg
  • salt and pepper to taste

Cooking Instructions:

  1. Combine Pastina and water in a large, deep bowl.
  2. Cook on high in microwave for 2 minutes.
  3. Stir, add butter.
  4. Return to microwave and cook on high 1 minute.
  5. Stir, break egg into mixture and stir again to scramble and mix it in.
  6. Return to microwave and cook on high 1 minute.
  7. Stir one more time.
  8. Return to microwave and cook on high 1 more minute.
  9. Add salt and pepper to taste and serve.

Please keep in mind that my microwave is 21 years old. I think it’s only 700 watts. So you might have to adjust the cooking times shown here.

After about 3 minutes of cooking, the Pastina should have soaked up most of the water and be tender. (Remember, this pasta is really tiny.) The last two minutes are primarily to cook the egg.

I really like this — it’s true comfort food. If you give it a try or have had it in the past, please share your comments about it here. Use the Comments link or form for this post. I’d love to hear from you — especially if you grew up in an Italian household and enjoyed this for breakfast, as I did.

Oatmeal Chocolate Chip Cookies

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The best of both worlds.

I love chocolate chip cookies. I also love oatmeal cookies. So what could be better than two cookies in one?

  • 1 cup (2 sticks) margarine or butter. (I admit I usually use margarine, but sometimes I use one stick of each.)
  • 1-1/4 cups firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (optional; I include it)
  • 2-1/2 cups uncooked oatmeal. You can use either quick or old fashioned, but I think it tastes better with old fashioned.
  • 1 12-oz package semi-sweet chocolate morsels
  • 1 cup coarsely chopped nuts (optional; I don’t include them)

Heat oven to 375°F. Beat together margarine and sugars until creamy. Add eggs, milk, and vanilla; beat well. Add combined flour, baking soda, and salt; mix well. Stir in oats, chocolate morsels, and nuts; mix well.

Baking instructions when you have time to spare:
Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack.

Baking instructions when you’re busy with other things:
Lay a sheet of wax paper or aluminum foil on the bottom of a standard-sized sheet pan. Spread the batter evenly over the paper, making sure you bring the batter right to the lip of the pan. Bake about 15 minutes or until batter starts to brown. Cool 5 minutes on pan, then lift paper out to flat surface such as a large cutting board. Using downward strokes with a large knife, cut into squares.

Baking instructions when you want to bake it another day:
Using floured hands on a floured surface, roll the batter into one or more log-shaped rolls about 1-1/2 to 2 inches in diameter. Wrap rolls tightly in aluminum foil. Refrigerate up to 2 days. (I’m not sure about freezing this; you might want to give it a try with a small quantity of batter.) When ready to bake, unwrap and slice rolls into 1/2-inch thick slices. Bake on ungreased baking sheet for 10 to 12 minutes.

Cool completely. Store in tightly covered container.

Yields: about 5 dozen cookies (or equivalent bars).

Mango Chutney

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One of my favorite condiments.

Up until about 15 years ago, the only time in my life I’d ever had chutney was back in my college days. I was dating a guy with rich parents and they ate well. Sometimes, if we were lucky, we’d get to go with them. There was an Indian restaurant right off Second Avenue in the Sixties — my brain is saying 62nd Street, but I really can’t be sure. That was my introduction to Indian food, including curry, tandoori, poori, and mango chutney.

I liked what I ate. (That is the story of my life, isn’t it?)

Years ago, I ran across this recipe for mango chutney and figured I’d give it a try. It was easy enough to make and the pint yield held up remarkably well in my refrigerator. I mean really well. We were still eating it two years later with no sign of it going bad. I guess it’s the vinegar.

What’s this good on? My favorite is pork tenderloin. You grill up the tenderloins whole, then slice them into 3/4-inch medallions. Spoon on a little chutney and let the hot pork and cold tanginess of the chutney roll around in your mouth a bit before you swallow. Heaven. Good with a salad that has some kind of mildly sweet dressing, like a raspberry vinaigrette or honey mustard.

Here’s the mango chutney recipe:

Ingredients:

  • 1 pound mango, coarsely chopped. I use the frozen cubed mango and chop each cube into 4 or 6 pieces. It sure beats peeling and slicing fresh mango and I bet no one can tell the difference when it’s done.
  • 1 cup golden raisins. You can use the regular kind if you can’t find goldens.
  • 1 cup packed brown sugar. This is an excellent recipe for using up brown sugar that has solidified in an improperly closed bag. But fresh brown sugar won’t hurt it.
  • 3/4 cup vinegar. I use white vinegar.
  • 1 jar (2-7/8 ounces) crystallized ginger, finely chopped. I don’t know what kind of jarred ginger they’re talking about. Here on the edge of nowhere, I can get crystallized ginger in a little 3-oz bag. Close enough.
  • 1 clove garlic, chopped. I chop it really fine.
  • 1 teaspoon salt. I probably put a little less than that.

Instructions:
Place all ingredients in a sauce pan and heat to boiling. Reduce heat and simmer uncovered for about 45 minutes or until slightly thickened. Remove from heat, cool. Place in a sealed container — a canning jar works well for this; I avoid plastic for anything I want to keep long term — and store in refrigerator. Serve with pork (as discussed above) or Indian curry dishes.

I should probably mention somewhere that this doesn’t really smell very good while it’s cooking. After all, you are cooking vinegar. Not worth leaving the house for, but certainly not something you’d cook up when you’re trying to fill the house with nice aromas.

If you try this recipe and like it, please do let me know. Also let me know what else it’s good with. The only reason it lasts so long here is that I only eat it with pork — and I’m the only one in the house who does!

Back from Vacation

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Well, not really vacation…more like a bunch of visits.

If you’re wondering why this blog has been so quiet lately, it’s because I was away on what I thought might be a vacation. It turned out to be a bunch of visits to friends and family in Florida, which is actually a very different thing.

I brought my laptop with me on the trip, but none of the places I stayed had a wireless Internet connection for me. I wasn’t interested in dialing up and I didn’t have an Ethernet cable with me (almost brought one, though) to connect to a friend’s DSL router. In fact, the first time I got on the ‘Net was while waiting for our delayed plane out of Jacksonville, FL. They have free wireless Internet there — a great thing that every major airport should have — and I sucked down a week’s worth of e-mail before climbing on board the plane.

Marco Island BeachOur trip to Florida started in Fort Myers. We can’t fly direct from Phoenix to that airport so we flew Continental and stopped over in Houston. We arrived late at night, rented a car (can you believe they gave me a PT Cruiser?), and drove to our first host’s house on Marco Island, about 60 miles south. Will is Mike’s former partner (now retired) and Annette is his wife, who was also the bookkeeper for the company. He sold the company a few years back and the buyer bought out Mike’s share. Will and Annette bought a home on Marco Island, right on one of the many canals there. We got to stay in one of their guest rooms.

Stan's Idle House RestaurantWe wound up staying there for four nights, which I think is the most number of nights we’d ever stayed at someone’s house. It was very comfortable. Each day, we’d do something different — breakfast at the country club followed by a walk on the beach and a visit to Stan’s Idle Hour Restaurant, a boat ride to a lunch spot, a walk around the Naples historic and shopping areas (nearly indistinguishable, although several blocks apart). I took photos, but not many.

On Wednesday, we headed out early for a long drive to my Mom’s house in the St. Augustine area. Imagine Florida — a long peninsula of land. Marco Island is near the bottom, on the west side. St. Augustine is on the top, on the east side. I don’t know how many miles we covered, but it was a long drive.

Along the way, we stopped at my Dad’s house. He lives in Ft. Pierce, which is a little less than halfway up the peninsula, on the east side. About halfway to my Mom’s place. We had a short visit with him and his wife that included lunch out at a marina and homemade cream puffs for dessert. They have four cats and it’s a lucky thing that we went out for lunch. Mike is allergic to cats and he had some breathing trouble for a while after we left.

We hit traffic on I-95 just 20 miles short of my Mom’s place, but managed to get there just after 7 PM. A leg of lamb dinner awaited us.

We camped out in the guest bedroom my Mom had designed into the house for my grandmother. We call it Grandma’s room. It’s not a big room, but it’s at the end of a private hallway with its own bathroom and has its own private entrance to the pool area. Although my grandmother stayed there a few times, she never moved in. She’s gone now and her room is the most coveted of the guest rooms.

Flagler CollegeOn Thanksgiving morning, Mike and I took a walk around St. Augustine, which I believe is the oldest city in the U.S. Lots of great architecture. This photo shows Flagler College.

Thanksgiving was nice at my Mom’s house. She had another couple over to join us, so there was just six of us. And a ton of food. Turkey, stuffing (you might call it dressing), mashed potatoes, yams, mushrooms, artichoke, turnips, broccoli (from her garden, picked moments before cooking), peas and carrots, cranberries, gravy, and rolls. For desert, there were pies and bread pudding. When her friends left at around 7 PM, another few friends arrived. Dessert lasted about 2 hours, which is how dessert should last in a perfect world.

On Friday, we packed up and went to Orlando. I’d bought my Mom and Stepdad tickets to see Cirque du Soleil at Downtown Disney. Since the show was at 9 PM, I also got a pair of hotel rooms at the nearby Buena Vista Palace. We had an excellent (and terribly expensive!) dinner at Wolfgang Puck’s before the show. The show was great. This is the fifth Cirque du Soleil show I’ve seen and I’ve never been disappointed. This was the first for my parents, and they were delighted.

Blue Spring State ParkThe next day was my Stepdad’s 70th birthday. We’d done all our celebrating the night before, so there wasn’t anything special planned. On our way back from Orlando to St. Augustine, we stopped at Blue Spring State Park to see the manatees that hang out there. Although we could clearly see them lounging in the water, we didn’t get any close views (or photos). But we did have a nice walk in the jungle-like forest around the spring.

Our return flight to Phoenix (by way of Houston) was from Jacksonville. We got home just after sunset.

And that’s my week, in a nutshell.