Cacciatore with Cabbage

I did find that I posted a simplified chicken cacciatore recipe way back in the early days of the blog.  The one I came up with for this post has more ingredients and is a bit fancier.  I'm also doing it as low carb, since I had a pasta dish coming up next on my meal plan.  The sweet potatoes were still in the oven when I took the photo.

It is still a very simple dinner.  It can be made in two hours on the stovetop or 6 in the slow cooker.  That was me keeping the menu flexible in case my work schedule changed.

1 Tb olive oil
*1/2 cabbage, about 1 lb, thinly sliced
*1/2 red onion, thinly sliced
*2 cloves garlic, minced
*4 bone-in chicken thighs
8 oz mushrooms, quartered
*1 15 oz can tomatoes, any cut
*2 Tb tomato paste
2 C chicken broth (lower salt if possible)
*2 Tb cooking wine such as Marsala, optional
salt and pepper to taste
fresh or dried herbs of choice (I used *oregano and *cilantro)

1.  Drizzle oil in a large skillet with a lid or a slow cooker.  For slow cooker, it's a dump and go for 6 hours on low.  For skillet, heat over medium.

2.  Add onion, garlic, and cabbage.  Cook until fragrant and cabbage is about half wilted, 10 to 15 minutes.  I also added the tomato paste at this point because it was frozen.  Or, you can add it now if you want a caramelized flavor from it.  Add mushrooms and cook until they start to give off water, another 5 minutes.

3.  Nestle in the chicken pieces.  Add tomatoes, broth, wine, and pepper.  I skipped salt because of the broth.  For water or sodium-free, add about 1/2 tsp.  I chose to add the fresh herbs at this point as well, or you can add them at the last 10 minutes.

4.  Bring to a low boil.  Lower heat to a simmer, cover, and cook 1-1/2 to 2 hours.  The chicken will be done in under 45 minutes, but you want it fall-apart tender and for the bones to leach flavor into the broth.  Check the water level every half hour or so, and add broth or water if too dry.  For slow cooker, check every 2 hours if possible.

5.  Serve hot, either on top of the vegetables or with them on the side.  Noodles or rice make a great side.  I turned the last of the leftovers into soup with just a bit more tomato paste and water.

Difficulty rating  π

Freezing Vegetables

I was planning to buy frozen broccoli and cauliflower a few weeks ago.  They were on my shopping list several days in advance.  Then Super King advertised both at 49¢ per pound, which is about a third of what the market was charging.  Ok, fine, I'll do it myself.

The National Center for Home Food Preservation has guidelines for more than canning.  I followed their very basic instructions for broccoli and cauliflower.  Don't freak out over the part about soaking for bugs; that's mostly for home-grown vegetables.  Chop them into reasonable pieces, blanch for a few minutes, pat dry, freeze flat, and transfer to a freezer container.  Ten minutes of work, an hour or two of inactive time, and you're done.

You do get more vitamins in store-bought frozen vegetables.  They're processed soon after harvest.  This was the next best option.  And it turned out the other market didn't have frozen cauliflower anyway.  Since bags of veggies are often 12 oz now, I have the equivalent of two bags of each for $3.  I'm pretty happy about that.

Difficulty rating  π

White Bean Green Salad

This is what I had in mind when I canned my "provençal beans".  I wanted something easy and herby to put on a salad.  This particular salad got a bit more involved than I intended, but it's really good.

I'm more into chunky and cooked salads nowadays.  Not all of them have a leafy green.  This was the equivalent of one bunch of supermarket kale.  Originally, I was going to "massage" it to break down the fibers.  It was tougher than I expected, and had more than one aphid, so I blanched it instead.  Whichever you choose to do will affect the final texture.

The honey mustard dressing really makes the salad.  I went easy on the honey, just enough to counteract the lemon.  There's plenty of sweetness from the tomatoes and carrots.

1 lb asparagus 
*1 bunch kale
2 carrots
*1/2 red onion
1 dry pint cherry or grape tomatoes
*1 15 oz can white beans, drained and rinsed
sliced or slivered almonds for garnish
*1/4 C lemon juice
1/4 C olive oil
*1 Tb Dijon mustard
*1 tsp honey
salt and pepper to taste

1.  Trim off tough parts of the asparagus.  The easiest way to do that is to bend each spear.  Wherever it snaps, that was it.  If longer than 4", cut in half.  Blanch in boiling water 2 minutes.  Drain and rinse.

2.  While that's going on, remove stems from kale.  Coarsely chop.  If somewhat tender, massage for several minutes to soften.  If tougher, refill the blanching pot and do the kale too.  I also chose to blanch the carrots, which you can cut into either rounds or sticks.  This finishes the cooking part of this salad.  Chill until ready to use.

3.  For the dressing, whisk together the lemon juice, oil, mustard, and honey.  Taste and add salt and pepper.  Every mustard is different, but start with 1/2 tsp salt and 1/4 tsp pepper.

4.  Thinly slice the onion and cut the tomatoes in half.  You're now ready to assemble.

5.  In a large bowl, toss together the prepared asparagus, kale, carrots, onion, and tomatoes.  Toss again with dressing.  Add in the beans last, so they don't get mushy.  Plate, then sprinkle with almonds to garnish.  Serve chilled or room temperature.

Difficulty  :)

My New Dehydrator

Two months in a row, my electric bill was a lot higher than I thought it should be.  Some of it could be higher rates, but I really think it's from running the oven as my dehydrator.  I decided that I'm at the point where it's more cost effective to buy a $50 small appliance in order to save $20 or more per month in electricity.  Besides, I had enough Amazon credit to cover it, even better than when I got the pressure canner.

I intentionally bought one without digital bells and whistles.  On/off button and one dial to adjust the temperature.  A dehydrator is just a heating coil and a fan.  I wanted as few parts that could break as possible.

This model has five trays.  The height of each is adjustable based on which side is up.  It doesn't come with tray liners, which was a bummer, but the parchment I cut will be reusable until something really messy sticks to it.  If it gets very annoying, I'll buy replacement liners for some other dehydrator and cut them to fit.

The manual did not say anything about what kind of surface to place it on.  I was putting it on a wooden counter between rooms, rather than against a wall, for better airflow.  To protect the wood's finish, I put it on a tile on top of a cloth placemat.  Still haven't decided where it's going to live when not in use for a while.  I'll move the box around until I figure it out.  Probably in the canning supply closet.

The first thing I dehydrated was the giant pile of calendula flowers amassing on the counter.  Once I infuse some in oil or make them into a "tea", it's supposed to be good for dry skin and eczema.  Did not know I'm allergic to the pollen.  In one day, they were fully dried and in the jar I've had set aside for them since I bought the plant seeds.  There's enough room in the jar for another round.  After that, I'll probably pull half of the plants.  Some of them don't look great, and I'm assuming they've done their job on the nematodes by now.  I could use the space in the pond back.

As long as I have kale growing, I'm going to segue my monthly drying of it to the new appliance.  I plan to test small amounts of various vegetables, herbs, and fruits to discover what I like.

The dehydrator came with a small recipe book and guide.  Half of it is for jerky, which I had not planned to do.  Beef, pork, and fish jerkies can be made in it.  It does not go to 165º, so no poultry or ground meats.  There are also some vegan cookie recipes, like hiking snacks, that I will definitely try.  Already bought cashews for one.  I might buy a dehydrator cookbook, or at least bookmark sites like The Purposeful Pantry.

One thing to note with dehydrated foods is that they don't last as long as canned.  You can increase the time with vacuum sealing, refrigerating, freezing, or oxygen absorbers, depending on the type of food.  Still, you're looking at 6 months maximum for ideal freshness.  These foods should only be items you use regularly, and don't try to store a year's worth.

I won't be posting a lot of recipes on how to make dehydrated foods, since they require an additional kitchen appliance.  I might post them with how to make them in a conventional oven, or how I'm using these ingredients in regular recipes.  I do expect it to save me money, primarily by reducing my electric bill and also by preserving purchased produce that was on the verge of spoiling.  Just one more layer in my quest to make the most of what I already have.

Beef Pupusas

I only canned a modest amount of chuck this time because I'm still figuring out how to use it.  Canned meat other than tuna was not a thing in my life growing up.  And now it's too expensive to screw up.  Seasoned pulled beef in a pupusa sounded really good.

If you aren't into pressure canning, this recipe works just fine with store-bought canned beef or any leftover shredded beef you have.  Leftover taco or neutral ground beef can also work.  The key is that it should be pre-cooked.

I was hungrier than I expected to be coming home from work.  These are not pretty.  Somewhere around #3 I gave up and just made them edible.  I had made the curtido in the morning and the beans were my pre-seasoned ones that just needed warming.  I dumped the last half cup of filling that I didn't use into the beans and called it a day.  I really need to figure out a new cooking-day schedule that does not include any closing shifts or changes those to slow cooker or cold meals.

1 C masa harina
1/2 tsp salt
1-1/4 C water
1 12 oz *can beef, or 1/2 lb cooked chuck or ground beef
taco seasoning or 1/2 tsp each paprika, cumin, salt, and pepper
oil for the griddle

1.  Stir together masa and salt.  Add water and stir into a slightly dry paste.  There will be moisture in the meat, so you don't want the dough to be wet.  Set aside.

2.  In a skillet on medium, warm beef with seasonings.  Cook until fragrant and excess juices have evaporated.  Allow to cool slightly.

3.  Lightly oil a skillet or griddle and preheat over medium while you shape the pupusas.

4.  Divide the masa into 8 balls for small pupusas or 4 for large.  Shape into a disc.  Place meat into the middle and close back into a ball.  Flatten again into a disc 1/2" thick.  Place on heated griddle.

5.  Cook pupusas until lightly golden, about five minutes, then flip and cook the other side.  Re-oil between batches and repeat until all are cooked.  Serve warm, with curtido, salsa, and/or sour cream.

Difficulty rating  :)

Protein Popsicles

I bought some vanilla protein powder.  I usually get chocolate and make mocha shakes with it.  Holy cow, the vanilla is sweet.  Also, I didn't think there was such a thing as too much vanilla before this.  I tried blending it up with various low-sugar fruits, and it was still sweet.  Haven't tried a lemon yet, but that may be what it takes.

I haven't used my popsicle molds in months, but it's that season again.  I decided to throw some leftover berries and protein powder with water and yogurt into the blender to make some.  Then I went and got a lemon anyway, to counter the sweetness and preserve color.  After that, I cut up some oranges to make orangesicle pops, which I should have thought of in the first place.

This is going to be my new favorite snack for a while.  High protein, low carb, fiber-rich, and cool for summer.  I could have run the mixes through the ice cream maker, but this felt slightly less messy and only used one appliance.  Between the powder and the yogurt, it's at least 8g of protein per pop.  I didn't do the exact math.

*1 C fresh or frozen fruit
2 scoops protein powder of choice
1 C water
1/4 C Greek yogurt

1.  Ready a six-pop mold and set up a blender or food processor.  If going for a smooth texture, get out a strainer.

2.  Place all ingredients in the blender.  Run on low to combine.  If trying for a smooth pop, run on a higher speed, but let it sit five minutes after for the foam to settle.

3.  At this point, you basically have a smoothie.  Strain if desired, then pour into the pop molds.  Drink anything left to hide the evidence or freeze it in ice cube trays.  Insert the sticks and freeze for at lest 4 hours.  Mine took more like 6.  Loosen from the mold with a bit of warm water and serve.

Makes six 1/3 C pops

Difficulty rating  :)

Tuna and Farro Salad

After a second day of the farinata and waking up hungry, I realized I needed another side dish because the calories weren't cutting it.  This ended up being more of a second main dish, and honestly would have been a full lunch portion for two.

If farro isn't your thing, you can easily substitute barley or another whole grain.  This is the "salad" part of the grain salad.  It could also count as an unbaked casserole or rice dish.  I just needed another couple hundred calories to make this into dinner, preferably with protein and fiber.

*1/2 C dry farro
*1 5 oz can tuna
*1/2 C chopped tomatoes
1 Tb olive oil
*2 tsp balsamic or red wine vinegar
*1 Tb dried parsley
salt and white pepper to taste

1.  Rinse farro and place in a small saucepan with water to cover by one inch.  Bring to a low boil.  Reduce heat to a simmer, cover, and cook until split and softened, about 20 minutes.  Drain.

2.  Drain the tuna and stir into the cooked farro.  Add the tomatoes.  Drizzle in the oil, vinegar, parsley, salt, and pepper.  Stir to distribute evenly.

3.  Serve either chilled as salad or warm as a grain side.

Difficulty rating  π

Artful Farinata

Farinata is the Italian version of socca.  Pretty much the same ingredients and procedures, just another name.

I got the idea to turn this one into a bit of vegetable art by the YouTube channel peas etc.  She cooked up a kilo of chickpea flour in various recipes, and this was one of them.  Unlike my tendency to drop all sorts of things into my soccas and hope for the best, she placed her vegetables strategically.  I decided I could do that.

And then I was tired and hungry after work, and very glad I had done all the chopping in the morning.  It still only took half an hour to cook.

I did think the recipe made more than it did.  If the photo looks like not nearly enough food for a dinner, you're right.  I defrosted half a bagel once this plate was finished.  Nutritionally, this is a main dish, but calorie-wise, it's 2 or 3 servings.  It would work well as an appetizer, side, or snack.  I could make it as part of a Purim spread.  But it was wonderfully easy and baked in the time it took me to change and water the garden.

1 C chickpea flour
1-1/4 C water
1 Tb Italian seasoning
1/2 tsp kosher salt
Olive oil
*1/2 C grape tomatoes, cut in half
3 slices red onion
*2 Tb pesto
*2 Tb pine nuts

1.  At least 4 hours ahead, and up to 12, stir together chickpea flour, water, Italian seasoning, salt, and a teaspoon of oil.  Allow to rest until time to bake.

2.  Preheat oven to 450ºF.  Generously oil a nonstick pan.  I didn't want to get burnt oil stains on my quarter-sheet cake pan and lined it with parchment, which was then oiled.  It worked wonderfully.  Place prepared pan in the oven as it is coming up to temp.

3.  Prepare vegetables and think of a game plan how you want to place them.  They're going to move around a little, but not much.  Get everything ready so you can assemble the pan before it cools too much.

4.  Using oven mitts, remove pan and set it somewhere heat safe.  Stir the chickpea batter a few times to get rid of any lumps, then pour it into the pan.

5.  Arrange the vegetables, pesto, and pine nuts however you would like.  I didn't try to make a picture.  I wanted a little of everything in every slice.  The fluffy green stuff is carrot tops.  I didn't put them in the ingredients since carrots are often sold without them.  Quickly return the pan to the oven and bake until the top is dry and bottom is crispy, about 20 minutes.

6.  Slide the farinata out of the pan and onto a cutting board.  Cut into slices or wedges and serve.

Serves 2-3 as a main, 8 as an appetizer

Difficulty rating  :)

Greek-Style Crockpot Turkey

The market was teaching someone to butcher poultry.  I can tell, because there are suddenly rows of turkey parts at a good price.  It generally happens in October and again in the spring, when they're trying to get rid of the excess holiday turkeys.  I bought a bone-in breast, intending to do a Thanksgiving-style meal.  Then my annual labs came back, and it turned into something much healthier.  It also went into the Crockpot because my schedule changed at the last minute.  I've been wanting to do larger meals in the big one anyway.

I am not a green olive fan.  However, they do fit the flavor profile of the dish.  Lemon, garlic, thyme, oregano, and a few spices round it out.

This did end up tasting primarily like lemon, probably because it cooked for 10 hours instead of the planned 7-8.  Overtime.  The two extra portions I put in the freezer are labeled "lemon turkey dinner".  I discovered that, when lemons caramelize in the slow cooker, they taste like preserved lemons.  That helps future recipe planning a lot.  Adding a touch more salt at the beginning will temper the lemon, or you could simply not use one the size of a grapefruit.

1 Tb olive oil
1 brown onion, thinly sliced
1 15 oz can chickpeas, drained and rinsed
4 red potatoes, scrubbed and quartered
1 split turkey breast, about 2 pounds
1 8 to 12 oz-ish can or jar green olives, drained
*1 tsp dried thyme or 2 sprigs
1 tsp dried oregano, or *2 sprigs
Kosher salt and pepper as desired
*1 or 2 lemons, thinly sliced
2 C water or chicken broth

1.  Early in the day, set up the slow cooker.  First drizzle oil into the bottom and spread around to grease the crock.

2.  Arrange half of the onion slices on the bottom of the crock.  Arrange the potato quarters around the edge.  Set the turkey breast in the middle.

3.  Add the chickpeas, remaining onion slices, and olives, then sprinkle with thyme, oregano, salt, and pepper.  Top with lemon slices.  Lastly, pour the broth or water into the crock.  This water is the conduit that will cook the potatoes.  It's okay that you may not see it under everything.  The turkey will be giving off more juices as it cooks.

4.  Cover and set the slow cooker to high for 4 hours or low for 6-8.  Check the thickest part of the turkey for a temperature of at least 165ºF.  The potatoes should be falling-apart tender.  Everything else either went in cooked or can be eaten raw.

5.  Serve hot, with sides as desired.  I just had steamed broccoli.  You could serve this with salad, rice, pasta, or any vegetable.

Serves about 6

Difficulty rating  π

Red Lentil Tabbouleh

I went looking for a protein base for tabbouleh (tabouli) other than quinoa.  There are a lot of recipes that qualify out there, and this one did not saddle me with a bag of bulgur.  I did change quite a bit, mainly reducing the mint.  And serving it with feta made it non-vegan.

Super King is really going to help me stay on track with my dietary goals.  Aside from the few convenience foods, it's basically a road map for diabetic and heart healthy shopping.  It's been getting a lot of complaints on Nextdoor, from people whining that it's half produce and has a tiny bread section.  They also don't like the parking lot, which is the same one that's been there for the past 50 years without many issues.  The week I went shopping for this salad, parsley was 5 bunches for a dollar.  At that price, I don't need to grow it. 

2 bunches of parsley
dry pint of grape tomatoes
2 Persian cucumbers, or one regular
*2 Tb fresh mint
*1 bunch green onions
3/4 C red lentils
1/4 C olive oil
*3 Tb lemon juice 
*1 Tb pomegranate molasses
*Sumac and *celery salt to taste

1.  Rinse lentils well.  Bring to a boil for one minute in water to cover by half an inch.  Turn off the heat and let sit for about 10 minutes, until lentils are split and softened, but not mushy.  Drain and set aside to cool.

2.  While that's going on, finely chop the parsley and mint.  Slice the tomatoes in half, or smaller if desired.  Dice the cucumbers (peel if not Persian).  Slice the onions into small pieces.  Separately, whisk together oil, lemon juice, pomegranate molasses, sumac, and celery salt.  If desired, add red chili flakes for a spicier salad.

3.  Add the dressing to the lentils and stir to coat well.  In a medium bowl, toss together dressed lentils and the vegetables.  I saw this trick on a YouTube video, and it makes sense.  Legumes tend to have a mild flavor, so the sauce should go on them first.  Chill until ready to serve.  If desired, garnish with crumbled feta cheese.

Difficulty rating  π