January 10: The Beauty of the Crock

I love the convenience and all-day-aroma of the crockpot.

Crockpot Sweet and Sour Pork Chops

In bottom of crockpot, add:

1/2 chopped onion

4 stalks celery, chopped

5 green onions, chopped

1 red bell pepper, chopped

2 cloves garlic, pressed

1/2 tsp. fresh ginger

1/4 cup soy sauce

1/4 cup red wine vinegar

1/2 cup chicken stock

4 Tbs. ketchup

1/4 4 cup sugar

1 Tbs. sesame oil

Stir together. Add 4-8 pork chops and toss to coat. Cook all day. Serve with stir fried veggies and rice.

If y

Conversation starter: If you could spend one day in Holland, what would you do?

January 9: Myzithra, what?

We first ate this dish at the Spaghetti Factory in Seattle. If you'd like to always be ready for a quick, amazing meal, buy myzithra cheese at your local grocer (They have it at Kroger), then put it in a ziplock and freeze it. You don't need much to make this. One small block makes several meals.


Spaghetti a la Homer

3/4 stick butter
2 garlic cloves smashed
salt and pepper to taste
1/4 cup fresh, chopped parsley
1/2 cup grated myzithra cheese (found in the specialty cheese case; it’s Greek)

Cook spaghetti according to package directions. Drain and place on four plates. Melt butter in saucepan. Add pressed garlic and salt and pepper. Stir butter constantly until brown. (It can burn, so make sure it only browns). Sprinkle cheese and parsley over noodles. Drizzle browned butter over the top. Makes four servings.

Conversation starter:  What activity in your life right now brings you the most joy?

January 8: Taquitos don't have to come from the freezer section

Homemade Taquitos

The first time I tasted homemade taquitos, I was hooked. It takes a bit of prep time, but everyone will enjoy your effort. Serve alongside homemade salsa, guacamole and Spanish rice. Makes 24 taquitos.

1 ½ cup leftover beef brisket, or chuck roast, shredded

1 can black beans

1 Tbs. Dried cumin

¼ cup salsa

1 small can green mild chilies

1 cup grated cheddar cheese

½ cup chopped onion

24 corn tortillas

2 cups peanut or canola oil

Combine meat, beans, cumin, salsa, chilies, cheese, and onion in food processor until it has the consistency of peanut butter, about one minute. Heat oil in deep frying pan to medium high heat. One by one, drop corn tortillas into oil and remove quickly. (This makes them easier to handle and roll.) Stack on paper towel-laden plate. When cool, press the tortillas down, squeezing extra oil back into frying pan, remembering to turn off the heat.

Spread a heaping tablespoon of bean mixture over the middle half of corn tortilla. Roll up and place seam side down on cookie sheet until all taquitos are rolled. Heat oil to medium high again. Place eight rolled tortillas, seam side down in hot oil. With tongs, turn taquitos over after 2-3 minutes, making sure they have browned. When both sides are finished, place on cookie sheet in a warm oven (325 degrees) and cook next two batches.

Conversation starter: Describe the perfect vacation.

January 7: Stew on this awhile

Beef Stew

“Talk of joy: there may be things better than beef stew and baked potatoes and
home-made bread—there may be.”
David Grayson, Adventures in Contentment, 1907

This is a particularly wonderful stew to concoct for a crock-pot. That way, the stew warms the house with its aroma. To prepare the stew for company, ladle stew into individual oven proof bowls, top with puff pastry and cook until pastry is browned, 12-15 minutes at 400 degrees. Call it stew en croute!

1 Tbs. Butter
1 Tbs. Olive oil
1 medium yellow onion, chopped (See note, page . . . about chopping onions)
1 ½ pounds beef chuck, cubed into 1 ½ inch cubes
2 cloves garlic, pressed
2 Tbs. All purpose flour
1 tsp. Sea salt
1 tsp. Freshly ground pepper
2 cups carrots, peeled and cut into ½ inch dice
5 medium red potatoes, cubed
¼ cup chopped Italian parsley (or 3 Tbs. Dried)
1 Tbs. Dijon mustard
3 Tbs. Ketchup
1 cup red wine
1 ¼ cup beef broth
2 Tbs. balsamic vinegar

In large nonstick skillet, sauté onions over medium heat until caramelized (See note, page … about caramelizing onions) Add beef and brown on all sides. Add garlic, flour, salt and pepper and stir through. Remove from heat. In a large crock- pot or stew pot, add carrots, potatoes, parsley and meat mixture. Combine mustard, ketchup, red wine, broth and vinegar in a small bowl and whisk until well mixed. Pour over stew. Let simmer all day over very low heat. Serves four very hungry people, or an average-sized family.

Conversation starter: Describe a time when you couldn't let go of something someone did to you (in other words, you stewed about it.) What helped you get over it?

January 6: Clammed up

“Only the pure of heart can make good soup.”
Beethoven

Clam Chowder

To save time and hassle, this recipe calls for canned clams. If possible, it’s better to buy whole clams instead of chopped clams. Serve this chowder with a loaf of crusty sourdough bread and a tossed green salad. For a special presentation, purchase small sourdough rounds, hollow them out, bake them opened for twenty minutes at 350 and ladle soup into sourdough “bowls.”

8 ounces bacon, fat removed as much as possible

2 Tbs. Butter

1 ½ yellow onions, chopped finely

¼ cup flour

24 ounces canned whole clams (4 tuna-sized cans)

¼ cup water

6 medium red potatoes, cut into ½ inch cubes with peel

black pepper and salt to taste

4 cups milk

2 cups heavy cream

¼ cup fresh parsley, chopped

Cut bacon into ½ inch dice. Cook bacon in a deep soup pot over medium heat until crispy and slightly browned. Drain half the fat. Add butter and onions and sauté until onions are just starting to brown. Add flour, stirring constantly over low heat for 3-5 minutes. Drain the clam’s juices into the soup pot and add ¼ cup water. Add potatoes, salt and pepper. Simmer on medium until the potatoes are tender—about ten minutes. Add canned clams and stir through. Pour in milk and heavy cream. Stir over medium heat until soup is warmed through. (Do not boil, or the soup will separate.) Add parsley right before serving. Adjust salt and pepper. Serves six.

Conversation starter: Describe a time when you clammed up. Were you in front of an audience? A teacher? A parent? Why did you clam up?