Cranberry-Yogurt Dressing

Hey, I found something Google doesn't have yet!  I really thought that was impossible.

After a bit of menu evolution, I decided to make a harvest salad of shredded chicken, roasted rainbow carrots, candied walnuts, chopped dates, and greens from the garden.  The purpose of this salad was to use a 4 oz jar of cranberry sauce.  I also happened to have nearly a quart of (not Greek) plain yogurt that I had bought for breakfasts before I decided to make something else.

So, all the cranberry salad dressing recipes online are either vinaigrettes or use cream cheese as the thickener.  I'm sure they taste great, but that wasn't what I wanted to make.  I used their flavor profiles as a guideline and struck out on my own.  What I ended up with reminded me of a creamy raspberry dressing and was pretty much what I had in mind.  You could even thin it out with more yogurt into a smoothie, but there might be too much of a vinegar tang to drink it straight.

This recipe also works great when you have just a little bit of cranberry sauce left over after Thanksgiving and are so stuffed that all you want is a light salad.

*1/2 C cranberry sauce (can be whole or jellied)
1 Tb white wine vinegar
*1/2 C plain yogurt
1/8 tsp dried rosemary
dash salt

1.  Put everything in the blender.

2.  Run until smooth.

3.  Chill until ready to use.

Makes about 1 cup

Difficulty rating  π

Passover Cheesecake

Ok, first of all, the cake fell badly.  But it tastes amazing, so I'm posting it.  Now, the picture...

I have a lot of canned blueberry jam from last spring and a brick of cream cheese that expires in a month.  I'm also trying to buy as little chometz as possible so the Purim-to-Passover purge doesn't consist of all bizarre menus.  I'm actually doing very well.  Also, I wanted a baked dessert, despite pre-dieting before vacation next week.  I can finally chew without pain most of the time and I want to enjoy food.

A quick search of "Passover Cheesecake" found this one from Chabad.  I'm adding an almond crust, but it's still gluten-free and kitnyot-free.  I liked the idea of whipping the egg whites separately, like a soufflé.  It's still going to fall if you cool it too quickly, but the chiffon nature will keep it from turning into a brick when it does.

I made a 6" cake with a half recipe, and it really filled the springform.  I don't know how the original fit in a 9x13.  Plus, the photo was clearly from a round cake pan, probably a springform.  I'm going to assume that your standard 9" or 10" springform will be the best choice.

2 C ground almond meal
1/4 C butter, melted
1/8 tsp nutmeg
6 eggs, separated
1-1/4 C granulated sugar
*2 bricks cream cheese
1 C nonfat sour cream or nonfat Greek yogurt
*2 tsp lemon juice (because extracts are not KLP)
1 Tb potato starch

1.  Grease the pan with a little bit of butter.  The original recipe skips this step, and I think it's why my cake imploded.  If you have parchment paper, it wouldn't hurt to make a collar for the pan, like you were making a soufflé.  Separate the eggs now, so the whites can come up to room temperature by the time you need them.  Room temperature egg whites make better meringues.

2.  In a bowl, stir together almond meal, 1/4 C sugar, and the nutmeg.  Add melted butter and stir until everything is dampened into a paste.  Press onto springform to cover the bottom and as far up the sides as it can go.  Start preheating the oven to 350º, with the cake rack on the middle setting.  I recommend putting an empty cookie sheet on the rack below it in case the pan leaks butter.

3.  Beat together egg yolks and 1/2 C sugar until pale and fluffy.  Beat in yogurt, lemon juice, cream cheese, and potato starch until smooth.

4.  In a separate bowl with clean beaters, beat egg whites to soft peaks.  Slowly add the remaining 1/2 C sugar and continue beating into a stiff and shiny meringue.  Fold whites into batter, then pour into pan.  Bake for 50 minutes, until center is set.  If not ready, check every 5 minutes.

5.  Turn off oven and keep the door shut.  Cool cake in oven like that for one hour.  Then crack the door open and cool for another hour.

6.  Once cake is close to room temperature, loosen the sides from the pan with a thin knife and pop the spring.  If you're lucky, most of the cake will stay intact.  It's pretty awesome-tasting just like that, or you can beat together a cup of yogurt with a tablespoon of sugar for topping, and/or top with fresh or cooked fruit.

I snacked on all the crumbly bits that fell off

Difficulty rating  :)

Extreme Measures

We had a storm over the weekend.  I haven't used the sprinklers since December, so I figured it would be more of the same.  Then they started rattling off expected rain totals, and my area was listed in the 4+ inches zone.

Two inches of rain is enough to flood the Pond for a couple of days.  I had no idea what four inches would do, because that doesn't happen around here.  Ever.  As in my parents bought this house in 1979 and I don't think it has rained that much in two days, much less one.  My choices were to pull all the beets and carrots or try to protect them.

Really, I only had to make sure no more than two inches fell in the Pond in a 24-hour period.  Going through the garage, I found a large picnic awning that I've never used, but have seen assembled.  It said "assembles in minutes".

Technically, all time is "minutes".  I gave up after about fifteen of them and used the poles to create a lattice on which to lay the tarp, like when I put up the chicken-wire cage against critters.

I felt really dumb, stretching a 12'x12' piece of tarp over the Pond on a beautiful day with hardly a cloud in the sky and weighing it down with rocks against non-existent winds.  Meteorology has come a long way in the past couple of decades.  It isn't Back to the Future II accurate, but it's good enough that I was doing this after a long baking shift.

The rain and wind did indeed come the next day.  If I had set up the awning the way I wanted originally, the whole thing would have blown away.  The water pooled, and I had to go out and put a couple more rocks on the edges where they were catching the wind.  The empty trash cans blew around a lot and my side gate almost broke.  I'm planning to redo that side's gate and fence this year, and this made me think that sooner would be better.  The patio furniture is washed, though.  Many areas of L.A. and Ventura got worse, and several freeways were flooded.

The next afternoon, the skies cleared and it was time to remove the tarp.  I hadn't planned on how heavy it would be.  A gallon of water weighs 8 pounds, and there were probably 20 gallons in various areas of the tarp.  I pulled them up to get as much water as possible in a single section and bailed it out with a bucket.  Some did get through on the sides, but a few gallons is much better than all of it.

When the tarp was light enough, it was time to find out if this whole drama had been worth it.  I dumped the last five gallons or so on the lawn and looked underneath.

The largest beet's greens had mostly snapped at the stem, and the smaller one next to it wasn't very happy.  All of the carrot greens had been pushed down by the water, but only a few had snapped.  The celery may actually be happier than before, and the few carrot sprouts I have were intact.  It will be a couple of days before I can see how everything recovers but I should really pull that huge beet anyway.

What this experience has taught me is that the next time the storm of the decade is announced, I need to invest in one of those arched garden covers that are used in areas that get cold.  It would have been way easier, even if it had blown to the other side of the yard.

As for the actual rain total…slightly over two inches in 24 hours.  I probably didn't even need to go through all this.

Tamale Pie (Vegetarian Version)

I ran out of ideas for finishing off the package of tortillas from the tortilla soup.  The package has been in the freezer off and on since October.  Last time I buy 30 corn tortillas without a plan.  I can snack on flour tortillas without even putting anything on them, but am not so fond of the corn ones.

Revisiting an older recipe, I didn't really feel like ground beef and bought some black beans instead.  I've been trending vegetarian lately.  Maybe I just don't feel like cooking meat right now.  Maybe I still don't feel like chewing meat.  Anyway, I decided to substitute the five remaining corn tortillas for the bottom crust of the tamale pie and top it with the polenta mix.

I know, you're going to look at this recipe and say "really, eggplant again?", but I ended up liking the result.  You hardly taste it, and it gives the casserole a buttery texture, as though the cheese ran all the way through it.  If you really can't stand eggplant, substitute zucchini or yellow squash to get the same texture and similar nutritional value.

I do confess, I've been watching My 600-lb Life, and I was thinking of how this would work in a diet.  It really isn't that bad.  The cornmeal and tortillas run you around 200 calories per serving, but everything else combined is only about another 250-300.  For what looks like a decadent Tex-Mex meal, this is a well-rounded dish that won't break your diet.  It's low fat, high fiber, high iron, and has a reasonable amount of salt.

1 C dry black beans
1 medium eggplant
2 Roma tomatoes, diced
*1/2 C diced onion
1 clove garlic, minced
*1 C Mexican-style shredded cheese
*3/4 C cornmeal
1 C milk
1-1/2 C water
1/4 tsp salt
1 C enchilada sauce
*5 small corn tortillas
*plain nonfat yogurt and avocado for garnish

1.  Early in the day, soak beans in water for at least 4 hours.  Drain, then return to the saucepan.  Refill with water and add a dash of salt.  Bring to a boil, then simmer for about 2 hours, until tender.  Drain.

2.  While the beans are simmering, cook the eggplant.  Pierce several times and bake at 400º until it collapses, about 1 hour.  When cool enough to handle, split down the middle and scoop out the pulp.

3.  In a bowl, toss together beans, eggplant pulp, tomatoes, garlic, and diced onion.  Set aside while you make the cornmeal.

4.  While the oven is preheating to 375º, stir together cornmeal, milk, water, and salt in a medium saucepan over medium-low heat.  Stir constantly to avoid scorching the bottom.  It will thicken and start to spit at you within 10 minutes.  When mixture mounds as it's dropped from the spoon, you're ready to assemble the casserole.  Turn off the heat first, so the cornmeal doesn't explode all over the stove.

5.  I got creative with the tortillas and cut them into interesting shapes to make them fill the bottom of the 8x8 pan.  Spoon about 1/4 C of enchilada sauce on the bottom of the pan first, and another 1/4 C to soak the tops of the tortillas.

6.  Pour vegetable mixture on top of tortillas and spread out evenly.  Spoon on another 1/2 C of enchilada sauce and encourage it to soak in-between the spaces.  Top with cornmeal mush and sprinkle with cheese.

7.  Cook casserole until cheese is melted and crust is toasty, about 20-30 minutes.  The insides will be boiling, so let it rest for at least 10 minutes before cutting.  Serve warm, topped with yogurt (or fat-free sour cream) and avocado.

Difficulty rating  :)

The Seed Tray

Some of my greens are starting to bolt, so I decided to start new ones inside in the hopes they will be ready to transplant around the time I pull the old ones.  There's also the annoying problem of the mailman stepping on the spinach line of my front yard lettuces.  I need a short fence; the little ID sticks are apparently not hint enough.

I'm not worried about the arugula.  That stuff grows as well as a weed.  It's the more delicate items like parsley, cress, and my ever-failing spinach that need help.  I'm also doing the catnip indoors because it's a relative of mint, so I won't put it in the ground.  I'll find it a pot eventually.

I'm disappointed in the cilantro seeds.  After two plantings, both the original batch and the ones I harvested from last year's plants have failed to sprout.  I'll give it one more chance before dumping the harvested ones in the coriander seed spice container for use in broths and brines.  I'm already thinking of buying a brisket for corned beef.  I still have some canned Oktoberfest mustard and kohlrabi relish to have with it.  Actually, I have a lot of preserves, period.  I was thinking of making some new jams, but I really need to finish off last year's first.

It does seem silly to start anything inside in such a warm climate zone, but it's about having enough space.  This helps me to rotate, like buying seedlings at the nursery, but you save a little money by doing the seed packs.

Chicken and Dumplings

My jaw is slowly recovering from the dental work, emphasis on the slowly part.  I made the mistake of eating medium-rare steak, which was just painful.  I'm also losing weight that I can't afford to lose.  The first pound was fun, but the couple after that made me realize that I needed to eat more.  The problem is that I look at anything with texture and get a nutrition shake instead.

Then I remembered that, when I was recovering from jaw surgery years ago, I ate a whole Baker's Square pot pie without chewing.  Moment of pride that I hadn't choked on it; I was really hungry.  I've already posted a pot pie here, but chicken and dumplings is similar and I've never made that.

A quick search found that you don't normally put veggies in the stew.  If you do, it's more like a pot pie filling.  Since I can't really chew crisp veggies right now, I decided to skip tradition and simmer them in the pot and serve the whole thing kind of like a stew/soup.

I'm starting with this recipe as one being on the Southern side.  I'm changing up a couple of things.  By cooking the chicken in the final water, you can cut the amount of broth in half, which cuts the added salt in half.  It's just the difference between using roasted versus braised chicken.  If you simmer with the bones and skin, it won't have that dry and pasty texture.  Or, you could go the quickie route and use canned chicken.  I can guarantee you that's what places like Cracker Barrel use.

1 quart unsalted chicken stock
2 lbs skin-on, bone-in chicken pieces
*1/2 C diced onion
*1/2 C diced celery
1 Tb margarine, plus 2 more Tb later
2 carrots, peeled and sliced
*1 C frozen peas
2 C flour
1/2 tsp baking powder
3/4 C milk
salt and pepper to taste

1.  In a large saucepan or stock pot, melt butter over medium heat.  Sauté onions and celery until softened.  Place chicken pieces skin-side down and cook until slightly browned, about 3 minutes.

2.  Add stock to the pot.  If it doesn't almost cover the chicken pieces, the pot's too big.  Add water until pieces are barely submerged.  Bring to a boil, lower heat to a simmer, and cover.  Cook until pieces are done, turning over after half an hour to make sure they are thoroughly cooked.  It should take about 40-50 minutes.

3.  While the chicken is simmering, make the dumplings.  Combine flour and baking powder in a bowl.  Cut in butter like you were making biscuits.  Slowly add milk.  You may not need it all.  One tablespoon is the difference between too dry and mushy.  Turn out dough on a well-floured board and roll 1/8" thick.  Cut small pieces, about 1" square, with a knife or pizza cutter.  I suggest using the rest of the 45 minutes to wash some dishes.  I waited until the end, and they accumulated much more than I was expecting.

4.  Remove chicken to a cutting board, leaving the pot on the stove.  Once cool enough to handle, take off skin and bones and discard.  Chop or shred the meat and return to the pot with the peas and carrots.  Taste the broth and add salt and pepper as needed.

5.  Bring pot back up to a low boil and start adding the dumplings.  Stir after every layer goes in to distribute them.  Once all of them are in, lower the heat, cover, and simmer another 15 minutes, until everything is thickened.  You can wash the cutting board and bowl, so the dishes will be almost done before dinner.

6.  Ladle into bowls while hot and serve immediately.  If you have leftovers, they're going to look like condensed soup the next day.  A little water and a couple of minutes in the microwave will turn it back into a stew state.

Difficulty rating  :)

Watercress Soup

This is why I grew the cress.  Seriously, it was so I could make soup out of it.  Three months of waiting for it to grow enough for a couple of servings of soup.  I should plant more now if I want enough to make watercress sandwiches for this summer's tea.

The recipes I found online were not what I was expecting.  I'm not sure what I thought watercress soup was supposed to be, but it didn't have potatoes in it.

Starting with Bon Appetit's recipe, I quickly realized this was an herbed version of vichyssoise.  As such, I got a red potato instead of russet.  It has to simmer twice as long, but it's worth it for the creaminess.

Speaking of creamy, the chive cream for the garnish in the BA recipe is because anything heavier will sink to the bottom.  I tried Greek yogurt and I might as well have dropped in a rock.  It tasted nice once it had melted, though.

1 Tb butter
*1/2 C diced onion
1 Pt low-sodium chicken broth
1/2 lb red potato
6 C watercress leaves (start with one bunch)
1 tsp lemon juice
salt and white pepper to taste

1.  Melt butter in a medium saucepan over medium heat.  Add onion and cook until soft.

2.  While the onion is cooking, peel potato and dice into 1/2" cubes.  Add with chicken broth and bring to a simmer.  Cover and cook until potato falls apart, at least 30 min.

3.  Which is about how long it will take you to remove all the watercress leaves from the stems.  It's pretty tedious.  Stir the leaves into the pot and cook until wilted, about 5 minutes.

4.  Working in batches, purée the mixture.  Return to the pot and taste.  Add salt and pepper as needed. Just before serving, stir in lemon juice to brighten the color and taste.  Garnish with chive whipped cream if desired.

4 appetizer servings

Difficulty rating  :)

Garlicky Kohlrabi Relish

I've had this one bookmarked from Food In Jars since August.  Since I've been trying a new ingredient every few weeks, this seemed like a good time to make the effort.

At Vons, kohlrabi come in a bunch of three, like beets.  They had both green and red varieties.  I went with green because that's what Marissa used.  $3.49 per bunch, and very few of the leaves were usable for other things.  I'm going to assume they get cheaper, larger, and better in quality in late spring and summer.

As I prepared them for the recipe, I easily saw why she suggested broccoli stalks as an alternative.  Kohlrabi have the aroma of broccoli, though they are much more dense.  They would have to be, as part of the root system.  Still, the food processor easily shredded the bulbs with surprisingly little waste.

I should have saved some of the bulb to simmer and taste by itself.  The relish tastes a lot like sauerkraut, but without the effort of fermentation.  I had it on some black bean veggie burgers, and it added a peppery zing.

I'm scaling this down to a bunch-sized batch and reducing the pepper to use regular or freshly ground instead of crushed peppercorns.  To do it by weight, refer to Marissa's original recipe.

1 bunch kohlrabi, slightly over a pound without the leaves
1 C apple cider vinegar
1/2 Tb kosher salt
*2 cloves garlic, minced
1/2 tsp freshly ground pepper

1.  If canning, prepare jars for a 2 to 3 cup yield.  Trim kohlrabi to remove root, stems, and tough skin.  Run through the shredding attachment on the food processor, or torture yourself by grating it on a box grater.

2.  Put all ingredients in a non-reactive pot and bring to a boil over high heat.  Lower to medium and boil until kohlrabi has wilted, turned white, and become slightly translucent.  It takes about 5 minutes.

3a.  If canning, pack jars using tongs and top with simmering liquid to 1/2" headspace.  Remove air bubbles.  Wipe rims, center lids, and screw rims finger-tight.  Process in a boiling water bath for 15 minutes.  When jars are cool, check seals.

3b.  If not canning, allow pot to cool until it stops steaming before placing relish in a clean container.  Refrigerate for up to 3 weeks.

Makes 2 to 3 cups

Difficulty rating  π  ( :) for canning)

The Quads

My neighbor has a compost heap that he maintains regularly, being far more eco-conscious than I am.  One of the side effects of tossing your produce scraps and fruit falls into rich soil is the occasional sprout.

Last year, he missed an artichoke and it bloomed, so he chucked the flower in with everything else.  As you can guess by now, many of the seeds sprouted.  He offered me a couple.  Since Junior died by getting smothered by a pumpkin, I accepted.

He came by with four pots of very hearty artichoke seedlings.  They almost look like second-year sprouts.  My thrill of getting one more for free turned into "where am I going to put these?".  Artichokes are a 5 to 8 year commitment.  You might as well be planting a tree.

One replaced Junior, because that's still the best place I have for an artichoke.  Another replaced Sunshine Blueberry, who I've finally admitted died a couple of months ago.  I need to find Misty a new friend.  Then I dug a couple of fresh holes, one in the back yard and one in the front.  We'll see if any of these take.  At least they were free.

One thing I forgot while taking them out of the pots was that compost has a lot of worms in it.  There was screaming, and I almost killed the first one getting it out of the pot.  Sheesh, I was wearing gloves.  After that, things went better, and maybe the worm transplant will do good things for the areas where I planted.

As for everything else, despite the pond filling a couple of inches deep during the massive rainstorm, everything seems to be thriving.  The watercress are about ready to start picking.  The basil has self-seeded once again, so I cut out anything that didn't seem to be coming back.  The only thing that isn't doing well is my indoor seed cups, which I started so they would be ready once the stuff outside bolted.  Can't win them all.