Broccoli Chicken Casserole

We were looking for a solid, non-carbo heavy casserole. (Carol informs me that she has been telling me for years about casseroles that fit this bill, but apparently I just now have caught on!).

This is a pretty standard casserole with some simple variations - thighs instead of breasts for some added flavor, simmering in broth not water, Progresso instead of Campbell's, and since that is not condensed we add some stuffing to soak up some of the soup and make the final casserole less watery.

Ingredients

• 1 lb of chicken (4 breast halves or 4 thighs)
• 2 pounds of broccoli florets, steamed
• 1 (18 ounce) can Progresso cream of mushroom soup
• 1/4 cup mayonnaise
• 1 cup dry stuffing mix
• 1 cup breadcrumbs
• 1/4 cup of butter

Steps

1. Preheat oven to 350 degrees F (175 degrees C).
2. Boil chicken until tender in broth. Then shred or cut into bite size pieces.
3. Meanwhile, steam broccoli until crisp but tender.
4. In a small bowl mix together the soup, stuffing and mayonnaise. Set aside.
5. In a 9x13 inch baking dish layer the chicken, broccoli, and soup mixture.
6. Bake uncovered in the preheated oven for 25-30 minutes.
7. In the last 10 minutes, saute 1 cup of breadcrumbs in 1/4 cup of butter.
8. Top the casserole with breadcrumbs and bake for 10 minutes more.

Homemade Cream of Tomato Soup

We both have a strong memory of comfort food built around cream of tomato soup and grilled cheese sandwiches. And after cold, windy days like today (our annual Farm Open House, 45 F in a gusty 20 mph wind), we need a bit of super-warm comfort.

The trick with this recipe is not to fall back on making Campbell's instead. It does take about 30 minutes of simmering, but it is worth it. We use our own quarts of tomato puree from the year before. The tomatoes are all gone by then, but I have 14 oz cans of Muir Glen diced tomatoes handy to give it some texture.

The 30 minute simmering time is to allow the basil time to get well-mixed.

And finally, we don't buy cream this way (unless it is going into whipped cream). So I used 1/2 cup of whole milk - not from the store which may have some cream removed, but absolutely fresh off the udder, whole goat milk. The cream there is part of the allure of the texture and gives a nice floor to the sweet tomato flavor.

"Tastes like summer."

Ingredients

• 1 quart of tomato puree, hopefully your own
• 4 medium sized tomatoes, diced OR 14 oz canned diced tomatoes
• 1 Tbsp of dried basil OR 10-15 fresh basil leaves (best)
• 1 broth cube (I used Herb-Ox vegetable bouillon cubes)
• 1/2 cup heavy cream OR 1/2 cup whole milk w/ cream

Steps

1. Add the quart of puree, the diced tomatoes, broth cube and the basil to a medium sized pot. Bring to a fast simmer then down to a low simmer. Hold there for 30 minutes, stirring occasionally.
2. Once the 30 minutes are up, turn off the heat and stir in the cream/whole milk and serve immediately hot.
3. While the soup is simmering, you might as well start making grilled cheese sandwiches!

Serves 4.

Vietnamese Beef Pho

Vietnamese Pho is pretty much "awesome broth that has lots of crunchy, yummy add-ons." Obviously then, the broth makes the soup. There are two schools of thought here: make a slow cooked beef broth out of good knuckles, oxtail, or other bones plus a mix of almost "garam masala" type spices. You can see a discussion of those spices at Steamy Kitchen's version of Pho.

It really benefits from remembering that this is "jumped up street food" and so our recipe is fairly flexible based on what is in the fridge that needs to get used super-fast. At its core, the Pho needs a solid beef-y broth, sprouts, beef, and something from the onion family (leeks, onion, scallions, etc). Top with lime juice and cilantro/basil and we are ready.

Even Bri will eat this soup.

Ingredients

• 6 cups of broth from cubes
  
• 2 tablespoons of hoisin sauce
• 1 tablespoon of fish sauce
• 1 tablespoon of lime juice
• 1/3 cup of an Oriental sauce (stir-fry sauce, plum sauce, even gravy!)
• 1 inch of grated ginger root
• 1 dash of red pepper flakes
• 1 cup of sliced onion family (leek, onion, or scallions)
• 1 cup of carrots sliced
• 1 lb of flank steak, chilled then sliced very thin against the grain
• 8-10 oz of rice noodles
• 2 cups of sprouts
• 1/2 cup of cilantro, diced

Steps:

1. In a large pot, heat the broth water to high simmer.
2. Add sauces, ginger and red pepper. Stir well and simmer until uniform.
3. Add onion, carrots, steak and cook for 20 minutes.
4. Add rice noodles and cook 6-8 minutes (read package carefully).
5. When the noodles are done, serve immediately by ladling into bowls. Top with sprouts, cilantro (basil is also good). Make sure there is more hoisin sauce and hot pepper sauce available on the table.

Shrimp and Vegetable Paella

This is an old recipe for us, pre-dating "us" but I honestly don't know where I found it. I love paella in its many versions and this one does it for me - lots of flavor from the garlic, wine, and carrot (of all things, that carrot stands out here) and most importantly the marinated artichoke hearts.

There are many times when paella is great, especially as a spring or early fall dish - but today was 10 F with crazy gusts, a driveway that filled with snow, and nothing but low gray clouds. Paella worked today too.

Ingredients:

• 6 scallions, chopped
• 1 green pepper, chopped
• 5 cloves of garlic, minced
• 1 Tbsp of fresh parsley - or 1 1/2 tsp of dried parsley
• 1 cup of rice
• 1 1/2 cup of water (or better broth)
• 1/2 cup of white wine (or dry sherry)
• 1 lb of medium shrimp, thawed and shelled
• 4 carrots, sliced into 1/4 inch rings
• 1 jar marinated artichoke hearts, each quarter sliced into 3s

Steps:

1. Saute the scallions, pepper and garlic in some olive oil for 5 minutes.
2. Add the parsley and rice, saute for 1 minute and stir often to coat the rice.
3. Add the broth, wine, shrimp and carrots and simmer 20 minutes, covered.
4. Finally, add the artichoke hearts (plus all juices from the jar) and stir well.
5. Serve hot to 4 hungry people.

Marinated Pork Shoulder

We had to make room in the freezer for the 1/4 cow parts and found a pork shoulder from one of our own pigs. Shoulders here are also called "picnic hams" and being from the front end of the pig, they are tougher and need longer, slower cooking.

Ingredients

• 4-5 pounds pork shoulder
• 1 tablespoon fennel seed, finely ground
• 1 tablespoon black peppercorns, cracked
• 2 tablespoon thyme leaves, lightly chopped
• 2 tablespoons fresh rosemary leaves, lightly chopped
• 4 medium garlic cloves, crushed
• 2 tablespoons Kosher salt
• 4 tablespoons extra-virgin olive oil
• 4 medium all-purpose apples (I used Gala)
• 1 medium yellow onion, sliced
• 1 cup dry white wine (or good dark beer)

Steps:

1. Trim all but ¼-inch of fat from pork shoulder. Put the pork on a sheet pan.
2. In a small bowl, mix together the fennel , cracked peppercorns, thyme, rosemary, garlic, 2 tablespoons salt and 2 tablespoons olive oil. Stir until the mixture is uniform.
3. Rub the mixture evenly over the pork shoulder top and bottom.
4. Wrap the pork shoulder tightly in plastic wrap to hold the marinade against the skin and marinate overnight.
5. Next day, preheat the oven to 450°.
6. While the over is heating; peel, halve and core the apples. Cut each half into 4 equal wedges. Place the wedges in a medium bowl.
7. Peel and trim the onion. Cut in half and cut each half into thin wedges. Mix with the apples.
8. Toss the apples and onions with the remaining 2 tablespoons of olive oil and season with salt and pepper.
9. Place in the bottom of a Dutch oven with a cover and put the marinated pork shoulder on top. (You may also use a regular roasting pan with aluminum foil to cover.)
10. Roast uncovered for 30 minutes.
11. Turn the oven heat down to 325° and add the wine (or beer).
12. Cover the roasting pan and slow roast for 2½ to 3 hours until the pork shoulder is very tender and pulls apart easily when probed with a fork.
13. Transfer the pork shoulder to a serving plate.
14. If the pan juices are very thick, add enough water to loosen, then mash and strain. If more liquid is desired, add a little water. The apples will be so soft that they will break down.
15. Check the seasoning and correct to taste. Serve over potatoes or noodles as a gravy.

Serves 4-6 with leftovers.

Applesauce Muffins

I am almost ashamed to say that these are from... gasp... Martha Stewart. I will say this, she does cuten-up food and can decorate like nobody's business. And, apparently, she can do muffin recipes. Or at least somebody on her staff can.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground nutmeg
• 1/8 teaspoon ground cloves
• 4 ounces (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cups packed light-brown sugar
• 4 large eggs
• 1 1/2 cups store-bought applesauce
• 1 cup pecans, chopped

Steps:

1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners.
2. Measure flour, cinnamon, baking soda, salt, nutmeg, and cloves together into a medium bowl. Set aside.
3. Put 8 tablespoons (1 stick) butter, the granulated sugar, and 1/2 cup brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes.
4. Mix in eggs, one at a time on medium speed.
5. On low speed, mix in applesauce and then flour mixture.
6. Stir in nuts by hand.
7. Divide batter among muffin cups, filling each about three-quarters full.
8. Bake until a tester comes out clean, about 20 minutes.
9. Cool completely on a wire rack.

Makes 12 big or 15-18 medium size muffins (depending on how high you fill the cups)

Taco Seasoning

A mixture of spices that approximates what you might buy in a package. Depending on how spicy you and your family like your dishes, use as little or as much as you want.

INGREDIENTS:

• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Steps:

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper.
2. Store in an airtight container for up to 1 year.